Purple kale, shallots
and almonds
Toasted almonds bring great warmth and depth of flavor to this beautiful dish. One: A Cook and Her Cupboard by Florence Knight (Salt Yard)
Serves4 6 Banana Shallots6 sprigs of thymeExtra virgin olive oilSalt 1 clove garlicA pinch of brown sugar75g whole almonds300g purple kale 1 tablespoon butter
1 Preheat oven to 180C/350F/gas brand 4. Peel the shallots, carefully removing the root, but leaving them whole. Put them in a medium skillet with the thyme sprigs, 2 tablespoons of olive oil and a pinch of salt. Cover and simmer for 30 minutes, until the shallots have softened and collapsed a little, but have a little color. Meanwhile, peel and crush the garlic.
2. Add the garlic and sugar to the shallots. Turn up the heat and cook for 10 minutes uncovered, stirring once or twice, until the shallots are sticky and soft.
3. Meanwhile, toast the almonds in the oven with a little olive oil and a pinch of salt on a baking sheet for three minutes, until they turn amber. When it is cold, chop the almonds sharply.
4 Wash the kale and cut off the ends of the harder stems with a knife to split them. Bring a pan of saltwater to a boil and cook the kale for a minute or two, no longer as you want it to keep your bite. Drain and set aside.
5. Heat the butter in a medium skillet. When it starts foaming, add the shallots. Top with kale, stir gently and then sprinkle over almonds and season to taste. Serve immediately.
Almonds and dark
chocolate,
actually any chocolate, are quite a combination. Combined with drunken raisins, they simply cannot be improved. Bocca Cookbook by Jacob Kenedy (Bloomsbury
)
Makes about 16 balls150g raisins 100ml rum 100g granulated (or casting) sugar 200g dark chocolate, chunked
For marzipan (or use 900g ready-made) 500 g blanched almonds 10 g bitter almonds, or 11/2 teaspoons extract300 g sugar 25 g glucose syrup or liquid honey75 ml of water
1. Soak the raisins in the rum overnight.
2 To make marzipan (if you haven’t bought it), put the almonds, bitter almonds (if you use them), and sugar in a food processor and grind until thin as sand and start sticking. Add the glucose syrup along with the water and extract, if you use it. Work until you get a soft, hot paste. Pour into a bowl, cover well and let cool.
3. Mix the sugar in the rum and raisins, to join them in a careless filling.
4. Divide the marzipan into portions of 50 g and roll them into balls. Make a dent in each ball with your thumb and form the marzipan into a cup. Fill the cavity with some raisin mixture and close the marzipan around it, pinching to seal. The filling should be completely closed, as it will become more liquid as the sugar dissolves and seeps through any holes. Roll back into a ball and refrigerate while you do the rest.
5 Melt the chocolate in a microwave or in a water bath): if you know how to temper it, do it, otherwise, do not bother. If the balls are very cold when you dip them, the untempered chocolate (normal, melted) will be fine. Dip the balls one by one, rolling them until they are covered, then quickly lift them with a fork. Move the fork up and down a couple of times to help the chocolate drain as you want the thinnest layer possible. Place the ball on a tray lined with grease wrap to set. They can be eaten as soon as the chocolate is hard, or they can be kept in the fridge for a couple of weeks.
Raisin, almond and cucumber yogurt mix
This simple, fresh sauce brings out the crunchy lightness of the nut, combined with creamy yogurt and cleansing cucumber. Crazy Water, Pickled Lemons by Diana Henry (Mitchell Beazley)Yields
around 500g
40g raisins 40g blanched almonds 1/2 cucumber, cut in half, discarded seeds, dicedA small handful of coriander10ml harissa30ml olive oil350g Greek yogurt1 garlic clove, crushedSalt and black pepper
1 Soak the raisins in hot water for 15 minutes until filled. Meanwhile, toast the almonds in a dry skillet, then chop. Mix drained raisins with all other ingredients, adjust the seasoning. Serve.
Chicken with apricots and almonds (
mahmudiye)
An almond scattering is an elegant garnish for this intense Ottoman dish, known as mahmudiye. Chicken leg or thigh meat is the tastiest, but you can also use breast. Istanbul by Rebecca Seal (Hardie Grant)
Makes 4 servings 60g
dried apricots with bone 1 tablespoon currants 20g butter 1/4 onion, finely chopped150 g shallots, peeled but left whole 1/2 teaspoon salt 600 g chicken thighs or legs, boneless 1/4 teaspoon ground cinnamon2 tablespoons lemon juice1 teaspoon black pepper 700 ml hot chicken broth 50g almonds in flakes 80gorzo
1 Soak apricots and currants in boiling water for 10 minutes. Drain and cut each apricot into 2 or 3 pieces. Melt the butter in a large skillet with a lid and add the onion and shallots. Cook for 10 minutes, stirring, until softened and lightly browned. Add the salt.
2. Cut the chicken into 5cm pieces, removing most of the skin. Add to pan and brown gently. Once the chicken is golden all over, add the cinnamon, lemon juice and pepper. Cook for 5 minutes, then add the broth and dried fruits. Bring to a boil, then lower the heat and simmer for 45 minutes with the lid on, stirring occasionally to prevent sticking.
3 Check that the chicken is tender – cook a little more if not. If there is a lot of liquid, reduce with the lid closed. Toast the almonds in a dry skillet until golden brown. Tipping immediately. Add the orzo to the chicken and simmer for 3 minutes or until cooked. Serve spread with toasted almonds.
Lamb tagine with raisins, almonds and honey (mrouzia)Mrouzia
is a slow-boiled Moroccan stew that displays almonds in a sweet and salty environment. Serve in moderation as part of a feast: it’s rich in honey and spices. Moroccan cuisine by Paula Wolfert (Grub Street)
Makes 8 servingsof lamb neck of 1.3 kg, cut into about 10 pieces, each with a little bone insalt, to taste 11/2 teaspoon ras the hanout 1/4 teaspoon ginger powder 1/2 teaspoon black pepperA pinch of powdered saffron 650ml water, and more if needed300g blanched, whole almonds2 garlic cloves, peeled and chopped 3small cinnamon sticks115 g unsalted butter or salad oil450 g raisins12 tablespoons dark and heavy honey, such as Greek mountain Hymettus 1 tablespoon cinnamon powder
1 Put the lamb in a heavy casserole. Mix the salt, ras the hanout, ginger, pepper and saffron with 1 tablespoon of water and rub it in the meat. Add the almonds, garlic, cinnamon sticks, butter or oil, and the rest of the water. Bring to a boil, lower heat and simmer for 11/2 hours. Add more water, if necessary, to avoid burning the meat.
2. Add the raisins, honey and ground cinnamon and continue cooking for 30 minutes. Uncover the casserole, then reduce the sauce over high heat, turning the meat and fruit often to avoid burning, until only a thick honey glaze remains, covering the meat, which remains in the pan. Serve the tagine while it is still hot, or let it cool a little first.
Cauliflower, almond and turmeric soup
A silk stew that combines creamy almonds with soft, pureed cauliflower. Leon Ingredients and Recipes by Allegra McEvedy (Conran Octopus
)
Makes 4-5 servings 1very large cauliflower (about 1.5 kg)50 g butter 1 very large onion, thinly sliced3 garlic cloves, chopped 1 teaspoon turmeric 1/2 teaspoon ground or whole fenugreek 1/2 teaspoon ground ginger70g ground almonds 1 liter of vegetable broth600ml of whole milk A small handful of whole almonds, with skin, crushed Lemon wedges Salt and black pepper
1 Cut the florets of the cauliflower and chop sharply. Cut the trunk into quarters and cut it as well.
2. Melt the butter in a saucepan, add the onion, garlic, turmeric, fenugreek, ground ginger and sliced cauliflower stalk, and cook until the onion begins to soften. Add the ground almonds, making sure everything is well covered, then pour in the broth.
3 Simmer for about 10 minutes, then add cauliflower florets; it may not be completely covered by liquid, but as it cooks, stir occasionally and everything will get there. Simmer for 20-25 minutes, until cauliflower is tender but not soft, including stems.
4 Add the milk, then stir until smooth. Season with pepper and a good piece of salt. Finish with some whole almonds, crushed (or flakes) and serve with a slice of lemon on the side for some last-minute freshness.
Hot dough
that
crumbles with fruity and nutty sweetness as you open it; these are the perfect accompaniment to any curry. Made in India, cooked in Britain, by Meera Sodha (fig tree)
Makes 6 rotisFor the dough300 g of simple white flour, plus extra to sprinkle 1/2 teaspoon of salt Rapeseed oil175 ml hot water on handFor the filling
50 g unsalted butter 4 tablespoons dried coconut 2 tablespoons raisins4 tablespoons ground almonds 2 teaspoons sugar
1 Put the flour in a large bowl, add the salt and 2 tablespoons of oil, then mix with your fingers until the flour looks like bread crumbs. Make a well in the middle and add 150 ml of water, then the rest little by little, you may not need it all, kneading until it is soft and elastic. Pat the dough with a little oil and set aside.
2 To make the filling, melt the butter in a small saucepan over low to medium heat. Add the coconut, raisins, ground almonds and sugar, stir and taste. (You can add other types of chopped nuts, other dried fruits, or even grated apple, if you want.)
3 To make the rotis, lightly flour a clean surface and put some flour in a small bowl. Divide the dough into 6 pieces. Roll a piece between the palms of your hands to form a ball, flatten it and cover it with the flour. Spread the dough with a rolling pin the size of a small saucer (about 10 cm in diameter). Dip the roti in the flour and continue to spread it to about 20 cm in diameter.
4. Take 1 tablespoon of filling and spread it in the middle of the roti. Fold the other half of the roti over the top of the filling so that you end up with a semicircle. Seal it by gently pressing the closed edges, working back and forth so as not to trap air in it.
5. Put a skillet over medium to high heat, When hot, throw the first roti and leave it for about 30 seconds to a minute, until the edges are colored and the side browns well into spots. Turn it over and cook for the same time on the other side.
6 Press the roti with a chapati press or spatula on the back of the raw pieces until well cooked before transferring to a plate. Repeat with the rest of the dough. To keep your roti warm while you cook the rest, make a nest of aluminum foil for them to sit on.
Mario Batali’s almond and jalapeño flavor
It’s the unexpected combination of flavors that makes this simple paste so special: chili and onion bring out something completely new in the almond. A tasty seafood companion, but equally at home stacked thick on a slice of toast. The Vegetarian Option by Simon Hopkinson (Quadrille)
Yields about 500ml 50g white almonds
150g green jalapeno peppers 1 small red onion, peeled 75-100ml extra virgin olive oilA pinch of salt1 Chop the almonds, chilies and onion,
then mix with the rest of the ingredients. Grind everything together until smooth, but not an absolute puree.
2 This is best eaten fresh, the day it is made, but it can be frozen in small pots.
Plum and almond
cake
There is no better way to mark plum season than by burying them in puff pastry and frangipane. Serve hot. Recipe by Valérie Berry, valerieberry.com
Makes 6-8
servings320g rolled puff pastry 50g soft butter 60g sugar 2 eggs 50g ground almonds One or two drops of almond essence 6-8 firm English plums, halved and placed1 tablespoon crushing sugarCreme fraiche, to serve
1 Spread the dough to a rectangle of 25x20cm. Cut it in half to create two long strips. Flour one piece and fold it in half lengthwise. Make a series of uniform cuts along the bent edge, two-thirds of the way to the open edge, to create vents when the dough opens again. Do it now. Refrigerate both pieces of dough for 1 hour. Then preheat the oven to 200C/400F/gas brand 6.
2. To make the frangipane, cream the butter and sugar together, beat in 1 egg and add the ground almonds and essence.
3 To assemble, place the uncut dough piece on a moistened baking sheet, spread the frangipane over the dough less than 25 mm from the edge, place the plums on top and brush the edges of the dough with beaten egg. Open the grooved dough, place it over the filling, and secure the edges. Brush the dough with beaten egg and bake for 45 minutes.
Mini cardamom buns with almond custard
A bite-sized twist on Scandinavian delight: the usual whipped cream and marzipan combo gives way to delicious almond cream for a smooth, smooth bite. Scandinavian Baking by Signe Johansen (Salt Yard
)Yields 24 For dough 325ml whole milk 50g butter 500g refined
(or normal) spelt flour75 melted sugar11/2 teaspoon ground cardamom 2teaspoons fine sea salt15g fresh yeast or 7g fast-acting dry yeastFor filling 4 medium egg yolks 40g cornmeal 500mlmilk
whole 75g melted sugar A pinch of salt 1 teaspoon vanilla extract50 g almonds, crushed To
finish 1medium egg, whippedIcing sugar until sprinkled
1 Blanch the milk in a small skillet with the butter until it is almost boiling. Let it cool while assembling the other ingredients. Blanching the milk makes the finished buns softer.
2. Sift the flour, sugar, cardamom and salt in a large bowl. If you use fresh yeast, cream with 1 teaspoon of sugar in a small bowl and once it is liquid (after about 30 seconds), add it to the dry ingredients.
3. Make a well in the middle of the dry ingredients and add the warm scalded milk. Stir until the mixture peels off the sides of the bowl and looks pasty. Place the dough in a lightly greased plastic bag and let it ferment overnight in the fridge. Keep in mind that carbon dioxide gas from fermentation will expand the bag, so be sure to leave enough space around the dough.
4 To make custard, put egg yolks and cornmeal in a bowl and whisk together. In a saucepan, bring the milk and sugar to a simmer and then remove from heat. Pour one-third of the hot, sweetened milk over the egg yolks and stir to temper the yolks. Pour this mixture back into the saucepan containing the rest of the sugary milk, add the salt and boil gently while stirring constantly (boiling helps it thicken, but you must keep stirring to prevent lumpy custards from forming). Remove from heat and sift for lumps, despite your best efforts. Add the vanilla extract and stir. Then add the almonds and stir. Pour into a container and cover with cling film so that it sits directly on the surface of the custard, to stop the development of a skin. Let cool completely, then refrigerate until necessary.
5 When you are ready to bake, remove the dough from the fridge and let it return to room temperature. Lightly grease two baking sheets. Divide the dough in two and keep one half covered with lightly oiled film while dividing the other half into 12 pieces of the same size (either weighing it or simply judging it by eye). Roll them into small round buns. Repeat with the other half of the dough, cover the buns again and reserve to taste in a warm place for 15-20 minutes until they do not sprout again after being pushed lightly with the little finger. Lightly grate each bun with a little beaten egg.
6 Preheat oven to 200C/400F/gas mark 6. Splash some water on the bottom of the oven to create steam to help them climb. Bake on the top center shelf for 10-15 minutes, lowering the heat to 120C/250F/1/2 gas mark if the buns start to take on too much color.
7 Cooked buns should look golden and sound hollow when you touch them. Let cool on a rack. When you are ready to fill the buns, simply cut them in half and place a tablespoon of almond cream on the bottom half, then cover with the top half and sprinkle with icing sugar. Eating with obvious enjoyment, and the great excuse that these are not kept long …
