"I love cheese, especially blue cheese, and I love fritters," declares Matt Tebbutt, the renowned Saturday Kitchen chef, now collaborating with ProCook. In this exclusive culinary creation, Tebbutt combines the irresistible crunch of crispy parmesan fritters with the luxurious richness of Roquefort spinach, resulting in a fried treat that promises to delight everyone's taste buds.
Vegetable oil, for deep-frying100ml full-fat milk50g unsalted butter100ml water125g plain flour1 tsp English mustard powder2 medium free-range eggs1 tsp chopped thyme leaves280g parmesan, grated200g baby spinach3½ tbsp crème fraîche3½ tbsp double cream100g Roquefort cheesePinch of freshly grated nutmeg
Preheat the oil in a deep-fat fryer to 180C or use a deep, heavy-based pan over medium-high heat.Bring milk, butter, and water to a boil in a saucepan. Add flour and mustard, beat to make a thick paste. Allow to cool slightly.Gradually beat in eggs, thyme, and 200g of grated Parmesan.Drop spoonfuls of the mixture into hot oil, frying until golden brown. Remove and drain.In a saucepan, cook spinach until wilted. Add crème fraîche, cream, Roquefort, and melt the cheese. Finish with freshly grated nutmeg.To serve, layer the spinach and cheese mixture on a plate, top with fritters, and sprinkle with remaining Parmesan.This indulgent dish showcases Tebbutt's culinary prowess, marrying textures and flavors to create a delightful experience. For those seeking more of Tebbutt's expertise, his book 'Weekend' offers additional recipes and culinary inspiration. Dive into the art of cooking with Matt Tebbutt and elevate your home dining experience.
Recipe from ‘Weekend’ by Matt Tebbutt (Quadrille, £22).
Embark on a culinary adventure with Matt Tebbutt's exquisite fish soup recipe, a symphony of flavors that promises to tantalize your taste buds. This seafood-infused creation showcases Tebbutt's culinary finesse and dedication to crafting dishes that elevate the home dining experience.
400g tin of plum tomatoes1 pinch of saffron1 bunch of tarragon
1kg of cleaned mussels in shell50ml white wine or Noilly Prat1 bay leaf and smashed garlic clove1 small sea bass or grey mullet or other British sea fish200g cod fillet1 red mullet or gurnard (optional)2 scallops
Sweat the vegetables and aromatics (excluding tarragon) in oil for 15 to 20 minutes until soft and slightly colored.Add fish, shells, and bones to the pan. Cook for an additional 10 minutes, then add tomato purée, saffron, vermouth or wine, and tomatoes.Cook to a paste, then barely cover with water and simmer gently for 30 minutes.Blitz briefly with a hand blender, drain in a colander, and press liquid from bones. Discard bones.Add tarragon to the stock, boil to reduce, skim off any fat, and reduce to about half the volume. Season to taste.In a dry saucepan with a lid, heat mussels with Noilly Prat, bay, and garlic clove. Cover and shake the pan until mussels open. Remove from heat, sieve or colander, and pick meat from shells.Strain mussel liquor through a fine mesh sieve into the reduced stock.Fillet the remaining fish and pan fry with scallops on one side until cooked. Keep warm.Serve by placing cooked fish in a serving bowl and ladling fish soup over it.Add homemade croutons and rouille for the perfect finishing touch.This recipe encapsulates the essence of Tebbutt's culinary expertise, transforming simple ingredients into a gastronomic masterpiece.
Indulge your sweet tooth with Matt Tebbutt's Coconut Cake Bread, a delightful treat that blurs the line between cake and bread. Perfect for brunch or as a sweet snack, this creation offers a unique twist on traditional baked goods.
370g plain flour3 tbsp baking powder1-2 tsp salt160g caster sugar80g desiccated coconut300ml coconut milk2 large free-range eggs, beaten1 tsp vanilla extract75g melted butter, kept warm
100g crème fraîche100g mascarpone1-2 tsp good-quality raspberry jam
Mix flour, baking powder, salt, caster sugar, and desiccated coconut in a bowl.Add coconut milk, beaten eggs, vanilla extract, and melted butter. Mix until combined.Pour into a loaf tin and bake until golden brown and a skewer comes out clean.For raspberry cream, mix crème fraîche, mascarpone, and raspberry jam.Serve slices of coconut cake bread with a dollop of raspberry cream for a delightful and indulgent treat.Tebbutt's Coconut Cake Bread offers a delightful balance of sweetness and texture, making it a versatile addition to your culinary repertoire.
Indulge in a slice of heaven with Matt Tebbutt's Raspberry Cream Coconut Cake Bread, a delightful fusion of sweet and tropical flavors. This recipe from Tebbutt's 'Weekend' cookbook unveils a culinary masterpiece that transcends the boundaries between cake and bread, offering a perfect treat for those with a sweet tooth.
370g plain flour3 tbsp baking powder1-2 tsp salt160g caster sugar80g desiccated coconut300ml coconut milk2 large free-range eggs, beaten1 tsp vanilla extract75g melted butter, kept warm
100g crème fraîche100g mascarpone1-2 tsp good-quality raspberry jam150g raspberries, to serve
Preheat the oven to 200C/180C fan/400F/gas mark 6. Line a 900g loaf tin (approximately 24cm x 14cm) with baking paper.In a mixing bowl, combine flour, baking powder, salt, sugar, and desiccated coconut.In a jug, mix coconut milk, beaten eggs, vanilla extract, and melted butter. Slowly pour the liquid into the dry ingredients, mixing well between additions to form a smooth batter.Pour the batter into the prepared loaf tin and bake for 45 minutes to one hour. Allow to cool slightly on a wire rack before turning out and slicing.For the raspberry cream, beat crème fraîche and mascarpone in a bowl. Gently mix in a spoonful of raspberry jam for a ripple effect.When ready to eat, toast the bread in a dry pan, spread with a little jam, and top with raspberry cream and fresh raspberries.This coconut-infused creation is a testament to Tebbutt's culinary artistry, offering a delightful balance of textures and flavors. Elevate your brunch experience with this heavenly treat from Matt Tebbutt's kitchen. Explore the full array of Tebbutt's ProCook Kitchen Favourites in-store and online at procook.co.uk.
In conclusion, Matt Tebbutt's culinary prowess shines through in the delectable recipes shared from his 'Weekend' cookbook. From the rich and crispy parmesan fritters to the flavorful fish soup and the indulgent Raspberry Cream Coconut Cake Bread, Tebbutt invites us on a gastronomic journey that transcends the ordinary.
The coconut-infused creations, with their tropical flair and delightful textures, showcase Tebbutt's ability to turn simple ingredients into culinary masterpieces. Each recipe not only provides a step-by-step guide but also offers a glimpse into the creative mind of a chef passionate about bringing joy to the dining table.
As we toast the coconut bread in a dry pan, spread a layer of jam, and crown it with the luscious raspberry cream and fresh raspberries, we experience the harmonious blend of flavors that defines Tebbutt's signature style. Whether savoring the rich and fried parmesan fritters or taking the time to prepare the most flavorsome fish soup, Tebbutt's recipes are an ode to the joy of cooking and the pleasure it brings to both the chef and those fortunate enough to enjoy the results.
So, venture into the kitchen with Matt Tebbutt's creations, explore the delightful flavors, and elevate your culinary adventures with these irresistible recipes. With each dish, Tebbutt leaves an indelible mark on the world of home cooking, inviting us to savor the simple pleasures of a well-crafted meal.