Tom Kerridge's Proper Pub Food (36 page)

This lamb base is now ready to use in any recipe that calls for lamb stock, or it can be reduced down to use as a sauce. It will keep for up to 3 days in the fridge or can be
frozen for up to 3 months.

Makes about 900ml

Mix the chicken sauce base, wine, redcurrant jelly and blackberries together in a saucepan over a high heat and bring to the boil, stirring to dissolve the jelly. Add the onion
and celery and continue boiling until it reduces down to one-third of its original volume, skimming the surface as necessary.

Remove the pan from the heat, add the parsley stalks and leave to infuse, uncovered, for 10 minutes. Pass the liquid through a sieve lined with muslin and leave to cool
completely. Cover and chill for 12 hours so any fat will set and can be removed.

After you remove the fat, place the liquid over a low heat and leave it to simmer, uncovered, until it reduces down to a sauce consistency. Season.

Makes about 7.5 litres

Preheat the oven to 180°C/Gas Mark 4. Put the chicken wings in a roasting tray and roast for about 30 minutes until dark golden brown. Make sure they don’t burn.
Transfer them to a large saucepan. Add the trotters, carcass and the vegetables. Pour in the canned tomatoes and the water and bring to the boil, skimming the surface as necessary. Reduce the heat
to very low and leave the stock to simmer, uncovered, for 6–8 hours, until reduced by one quarter. Pass through a fine sieve lined with muslin or a tea towel. Leave to cool completely, then
transfer to the fridge for 12 hours so any fat will set and can be removed.

This chicken base it now ready to use in any recipe that calls for chicken stock, or it can be reduced down to use as a sauce. It will keep for up to 3 days in the fridge or can
be frozen for up to 3 months.

Makes about 2 litres

Preheat the oven to 180°C/Gas Mark 4. Put the chicken wings in a roasting tray and roast for about 30 minutes until dark golden brown. Make sure they don’t burn.
Transfer them to a large saucepan, cover with the chicken sauce base and bring to the boil. Reduce the heat to very low and leave to simmer, uncovered, until reduced by one-third. Season and pass
through a sieve lined with muslin. Leave to cool completely, then cover and chill for 12 hours so any fat will set and can be removed.

This brown chicken stock is now ready to use, or it can be reduced down to use as a sauce. It will keep for up to 3 days in the fridge or can be frozen for up to 3 months.

Makes about 12 tablespoons

Preheat an oven to 180°C/Gas Mark 4. Mix all the spices together in a dry baking tray. Place the tray in the oven and roast the spices for 10 minutes. Remove the tray from
the oven and stir, then return it to the oven and roast the spices for a further 4–5 minutes until they look and smell toasted, but not burnt! Immediately tip the spices out of the pan and
leave to cool.

Transfer the spices to a spice grinder and grind, then sift through a fine sieve to leave a powder. Store in an air tight container until needed.

Makes about 1.5 litres

Put all the ingredients in a large saucepan over a high heat and bring to the boil, stirring to dissolve the sugar. Reduce the heat to low and leave the mix to simmer, uncovered,
for 10–15 minutes.

Remove the pan from the heat and cover the top with clingfilm, then leave to infuse and cool completely.

Pass the mix though a fine sieve, then store in a sealed container in the fridge. It will last for ages.

Makes 2 loaves

Preheat the oven to 200°C/Gas Mark 6. Put both flours, the butter, bicarbonate of soda, salt and cracked pepper in a large bowl. Stir in the buttermilk and use your hands to
mix together until a soft dough forms. Divide the dough in half and pat into 2 loaves on a baking sheet.

Dust each loaf with a little extra flour and bake for 45–50 minutes until they are risen and golden brown. Transfer to a wire rack and leave to cool completely.

Serves 6–8

Preheat the oven to 120°C/Gas Mark ½. Lay the bread slices in a single layer on a baking sheet. Place the baking sheet in the oven and toast the bread for about 1 hour
until the slices are completely dried out. Remove them from the oven and leave to cool completely.

When the bread slices are cool, crumble them into a blender or food processor and blend until very finely ground, like a powder. Leave to one side until needed.

Place the milk, cream, butter and all of the spices in a saucepan over a high heat and bring to the boil. Remove the pan from the heat, cover with clingfilm and leave to one side
until the mixture cools. Pass the spiced milk through a fine sieve, then place in the fridge until needed.

Measure 300ml of the spiced milk and cream mix into a saucepan over a high heat and bring to the boil. Turn the heat down to low, add 30g of the dry rye breadcrumbs and whisk for
6–8 minutes until thickened. Stir in a little butter, if needed. Season and serve. If you’ve made this in advance, reheat it very slowly over a low heat and add a little extra milk if
it needs letting down.

Makes about 750ml

Put the sugar, butter, golden syrup and treacle in a saucepan over a high heat and bring to the boil, stirring to dissolve the sugar. Continue boiling until the sauce becomes a
golden caramel colour. Pour in the cream to stop the cooking. Add the salt, then pass the sauce through a fine sieve into a bowl and serve warm.

Leave any leftover sauce to cool completely, then keep in a covered container in the fridge for a couple weeks. Reheat gently to serve.

Makes 300ml

Place the water and salt in a saucepan over a medium heat and stir to dissolve the salt. Just leave to one side to keep warm.

Place the sugar in another saucepan over a high heat and make a dry caramel. By this I mean do not add any water, just melt the sugar in the pan. Once it boils, do not stir. When
it is a nice amber colour, carefully stir in the warm salted water. The water has to be warm, otherwise it will ‘shock’ the sugar too much – if this happens, the sauce will
explode and be very dangerous!

Pour the caramel into a bowl and leave to cool to room temperature to serve.

Tom’s Tip

This can be made up to a month in advance and kept in a covered container in the fridge. Just remember to bring it back to room temperature before serving. You can reheat it very
slightly, if you need to.

At Christmas you could serve mulled wine, but I’m a proper West Country boy and mulled cider is more up my street. Get yourself a really good country cider – cloudy or
clear; it doesn’t matter so long as it tastes great.

Makes 8 glasses

Tie the cardamom pods, star anise, bay leaves, cinnamon stick and peppercorns together in a piece of muslin. Pour the cider into a large saucepan over a high heat. Add the brown
sugar, vanilla seeds and pod and the muslin bag and bring to the boil, stirring to dissolve the sugar. Reduce the heat to low and leave the cider to simmer, uncovered, for 20 minutes. Stir in the
dark rum and orange peel. Remove the pan from the heat and serve.

Mulled cider

First published in Great Britain in 2013 by

Absolute Press, an imprint of Bloomsbury Publishing Plc

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Text copyright
© Tom Kerridge, 2013

Photography copyright
© Cristian Barnett, 2013

Front cover photo © Outline Productions Limited 2013

The BBC is a trademark of the British Broadcasting Corporation and is used under licence.

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Format, TV materials and logo © Outline Productions

Publisher

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Commissioning Editor

Meg Avent

Art Director

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Project Editor

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Editor

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Photographer

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Food Styling

Tom Kerridge, Nicole Herft and Anna Horsburgh

Props Stylist

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Indexer

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