Jokirapupasta

Carne cruda all'albese

200 g beef fillet

2 tbsp lemon juice

8 tbsp extra-virgin olive oil

Salt and pepper, to taste

Chop the beef very finely with a heavy-bladed knife (or pass through a mincer). Pour over the lemon juice and oil. Season, mix well and serve

Soba noodle salad

200 g soba noodles

Optionals:

Beef

Chicken

Salmon

Tofu

Optionals:

100 g watercress

100 g red chard leaves

2 spring onions finely shredded

Carrot cut in match sticks

Edamame (soy) beans

Dressing 1:

0,5 dl peanut oil

1/2 tbsp soy sauce

1/2 tbsp rice vinegar, or Mirin

1/2 tsp wasabi

1/2 tsp sesame oil

1/2 tbsp lemon juice

Dressing 2:

2 tsp rice vinegar, or Mirin

5 tsp soy sauce

2 tsp honey

2 tsp sesame oil

Onion tart

Preparation time: less than 30 mins

Cooking time: over 2 hours

Serves 8

Ingredients

125g

14 medium onions, very finely chopped

100ml oz white wine vinegar

2 tbsp soft light brown sugar

1 tsp Dijon mustard

2 tsp sea salt flakes

1 ready-cooked savoury pastry case

50g parmesan, freshly grated

To serve

freshly ground black pepper

Preparation method

• Melt the butter in a large heavy-based non-reactive pan with a lid over a very low heat. Add the onions and cook with the lid on, stirring regularly to ensure the onions do not burn, for about two hours. The onions should be very soft, sticky and brown.
• Turn up the heat and add the vinegar, sugar, mustard and salt. Cook until the vinegar has almost completely reduced. Stir regularly for about 30 minutes to prevent the onions burning, until the onions are a deep golden-brown. (A little colour from the bottom of the pan is fine - just stir it in.)
• Preheat the oven to 200C.
• Fill the ready-cooked pastry case with the onion mixture and smooth it out evenly with a spatula. Sprinkle with grated parmesan season with freshly ground black pepper.
• Bake the tart in the oven for 20 minutes. Remove and leave to rest for ten minutes.
• To serve, slice while warm and serve on warmed plates.

Mackerel on toast with salted cucumber and horseradish

Ingredients

½ cucumber, peeled, thinly sliced on a mandoline

salt

4 tbsp grated fresh horseradish

2 heaped tablespoon crème fraîche

2 tsp English mustard powder

4 fresh mackerel fillets

salt and freshly ground black pepper

knob of butter

To serve

4 slices soda bread, toasted, buttered

1 small red onion, thinly sliced

½ small lemon

Preparation method

• For the salted cucumber and horseradish, place the cucumber slices into a colander and sprinkle with plenty of salt. Mix well and leave the contents to drain over the sink for half an hour.
• Rinse the salt off the cucumber with cold water, then leave to drain. Gently wring out any excess moisture from the cucumber with your hands, then set aside.
• In a clean bowl, mix the horseradish with the crème fraîche and mustard powder, making sure the mustard powder is well combined with no lumps. Set aside.
• Season the mackerel fillets on their skin side with salt and freshly ground black pepper.
• Heat the butter in a frying pan until it is foaming, then add the fillets skin-side down. Place a heat-proof plate onto the cooking fillets, as this will make sure they stay flat and cook evenly. Cook for 4-5 minutes, or until nearly cooked through, then turn the fillets and cook for 30 seconds, or until just cooked through.
• To serve, place a small handful of the cucumber onto the toast. Place the cooked mackerel fillets onto the cucumber. Place a dollop of the horseradish sauce on top and garnish with a little of the sliced red onion and a squeeze of lemon.

Helsingin ravintolat

Kahviloita

Crustum

Ravintoloita

Chermoula aubergine

Served separately, both the aubergine and the bulgar salad from this dish are delicious with the accompanying Greek yoghurt, but all three together are a match made in food heaven. Chermoula is a potent North African spice paste that is ideal for smearing on your favourite vegetables for roasting. Serves two as a main course.

1 garlic cloves, peeled and crushed
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp chilli flakes
1/2 tsp sweet paprika
1 tbsp finely chopped preserved lemon skin
70ml olive oil, plus extra to finish
Salt
1 medium aubergines
75g fine bulgar
25g sultanas
5g fresh coriander, chopped, plus extra to finish
5g fresh mint, chopped
25g green olives, halved
15g flaked almonds, toasted
2 spring onions, chopped
1 tbsp lemon juice
60g Greek yoghurt

Preheat the oven to 180C. To make the chermoula, mix together the garlic, cumin, coriander, chilli, paprika, preserved lemon, two-thirds of the olive oil and half a teaspoon of salt.

Cut the aubergines in half lengthways and score the flesh of each half with diagonal, crisscross lines, making sure not to pierce the skin. Spoon the chermoula over each half, spreading it evenly, and place on a baking sheet. Roast for 40 minutes, or until the aubergines are very soft.

Meanwhile, place the bulgar in a large bowl and cover with 140ml boiling water. Soak the sultanas in 50ml of warm water for 10 minutes, then drain and add to the bulgar, along with the remaining oil. Stir in the herbs, olives, almonds, spring onions, lemon juice and salt, taste and add more salt, if necessary.

Serve the aubergines warm or at room temperature. Place one half-aubergine per portion on a serving plate, spoon bulgar on top, allowing some to fall over the sides, spoon over a little yoghurt, sprinkle with chopped coriander and finish with a dribble of olive oil.

Aubegine cheesecake

(Serves four)

90ml olive oil
2 small aubergines, cut into 2cm thick slices
Salt and black pepper
150g feta
150g cream cheese
60ml double cream
3 eggs
150g baby plum tomatoes, cut in half lengthways
2 tbsp picked oregano leaves, torn
¾ tsp za'atar (optional)

Preheat the oven to 190C. Line with foil the base and sides of a deep, 19cm square baking tin (or a round, 22cm diameter dish), then brush lightly with oil.

Lay the aubergine slices on a baking sheet lined with greaseproof paper and brush all over with four tablespoons of olive oil. Sprinkle with salt and pepper, and roast in the hot oven for 40 minutes – the aubergines need to go soft and golden. When cooked, remove, set aside to cool, and lower the oven to 150C.

Put the feta, cream cheese, cream, eggs and some pepper in a bowl and whisk until smooth and thick.

Arrange the aubergine neatly in the baking tin – the slices should fill up the tray as they lean against each other, almost standing on their sides. Fill the gaps with tomatoes and sprinkle over half the oregano.

Pour in just enough of the cheese mix to leave some aubergine and tomatoes exposed, sprinkle over the remaining oregano and bake for 30 minutes, or until the "custard" sets. Leave the cake to cool down to room temperature, then remove it from the tin and cut into four squares (or into wedges, if using a round dish). Before serving, gently brush all over with za'atar mixed with a teaspoon of olive oil, or just olive oil.

Like all good cheesecakes, tucking into this is so effortless and soothing that it's easy to forget yourself and just gobble up more and more. And, like a sweet cheesecake, it's also a bit of a no-brainer that yields very impressive results. Cut it into elegant squares and serve as a starter with a lemony salad of bitter leaves and fresh herbs. A rustic alternative would be to bake it in a casserole and spoon out portions at the table. Za'atar is a Middle Eastern spice mix – buy it online (try steenbergs.co.uk), in specialist shops and in some supermarkets.

Rosmariinipesto

runsaasti rosmariinia
1 dl raastettua parmesaania
1–2 valkosipulinkynttä
½ dl paahdettuja pinjansiemeniä
suolaa, mustapippuria
oliiviöljyä

Piparjuurikermakastike

50 g voita
50 g vehnäjauhoja
1 iso sipuli
2 rkl raastettua piparjuurta
1 rkl väkiviinaetikkaa
5 dl lihalientä
2 dl kermaa
1 rkl Dijon sinappia
suolaa ja valkopippuria

Hienonna sipuli. Sulata voi ja lisää siihen vehnäjauhot. Kypsennä kunnes väri alkaa ruskistua. Kun seos on kanelin väristä, lisää sipuli ja piparjuuri. Lisää mukaan lihaliemi koko ajan sekoittaen voimakkaasti. Anna hautua muutama minuutti ja lisää sinappi ja kerma. Hauduta 10 minuuttia ja lisää etikka, suolaa ja jauhettua valkopippuria.

How to cook the perfect steak

Cooking the perfect steak can be a challenge, even for top chefs. That’s because smaller cuts of meat can dry out easily or cook too quickly so they become dry, tough or leathery. We recommend using a heavy frying pan or griddle (ridged pan) rather than an electric grill as you can control the temperature more easily.

Step 1 – Prepare the steaks

• Allow to come to room temperature (for about 60 minutes).

Step 2 – Preheat your pan

• Heat a griddle or frying pan over a high heat until hot, but not smoking. (If the pan is too hot, the outside will burn before the inside is done, too cold, and your steaks will be tough).

• Brush the steaks with oil (to avoid using too much), or pour a little oil into the pan, and season if desired. (Canola or groundnut oil is best, but olive oil is fine too.)

• When you place the steaks in the pan, a "sizzle" will tell you if it’s hot enough.

Step 3 – Cook to your liking

• For a medium steak: Cook on one side without touching for 3-4 minutes, then reduce to a medium heat and cook for another 2-3 minutes.

• Gently turn the steak over with a pair of tongs (don’t pierce it, or the juices will escape), and cook for a further 6 minutes. (You can vary the times here if you prefer a rare or well-done steak.)

• To test for doneness, press the steak gently with the tip of your finger. Rare should be soft and supple, well done firm, and medium in between.

Step 4 – Rest your steaks

• Resting is just as important as cooking, as it allows the meat to become warm, moist and tender all the way through.

• Remove from the pan, place on a rack and cover with foil and leave in a warm place for up to 10 minutes. Remember it is always better to over-rest your steaks than to under-rest them. Resting helps the meat to achieve the full flavour and tenderness.

Step 5 – Serve your steaks

• Lay your table with razor-sharp, un-serrated steak knives designed to cut cleanly through the meat.

• Serve your steaks on hot dinner plates, and enjoy.

Guide to steak cooking times

The times given here are a guide only and refer to a steak that is approximately 2.5cm thick. Thicker steaks may require a longer cooking time, and vice versa for thinner steaks.

Rare: 1-2 minutes per side - rest for 6-8 minutes

Medium rare: 2-2.5 minutes per side - rest for 5 minutes

Medium: 3 minutes per side - rest for 4 minutes

Well done: 4.5 minutes per side - rest for 1 minute

Jamie's roast squash, sage, chestnut and pancetta risotto

1 x basic risotto recipe
1 butternut squash
1 level tablespoon coriander seeds
2 small dried chillies
sea salt and freshly ground black pepper
olive oil
12 slices of pancetta or dry-cured smoky bacon
100g chestnuts (vac-packed are fine)
a bunch of fresh sage, leaves picked
optional: 6 heaped tablespoons mascarpone cheese


If I could pick a load of ingredients that just shout out ‘Bonfire Night! Christmas! Cosy!’ it would have to be all the ones in this risotto. It’s so damn good — cook it whenever the ingredients are in season.

Preheat your oven to 190°C. Carefully cut your butternut squash in half and scoop out the seeds. Put these to one side. Cut the squash lengthways into 0.5cm slices. Bash up your coriander and chillies with a pinch of salt and pepper in a pestle and mortar (or use a metal bowl and the end of a rolling pin). Dust this over your squash with a tablespoon of olive oil. Toss around until completely coated. Line up snugly in a roasting tray and bake for around 30 minutes until the flesh and skin are soft to the touch. Now get all your ingredients ready and start making your basic risotto.

Remove the squash from the oven and lay your pancetta over it. Mix the squash seeds, chestnuts and sage leaves with a little olive oil, salt and pepper. Sprinkle over the squash and pancetta and place back in the oven for about 5 to 10 minutes until the pancetta is crisp.

Once the squash has cooled down a little, shake off the pancetta and chestnuts and finely chop the squash – it will be quite mushy but that’s fine. I go for half of it fine and half chunky. Add this to the risotto at the end of Stage 3. Carry on as normal through the basic recipe, season to taste and serve with the pancetta, chestnuts, sage leaves and squash seeds sprinkled over the top.

Lovely served with a big dollop of mascarpone cheese on the side.

Try this: Place a grater and a block of Parmesan cheese in the middle of the table so that everyone can help themselves.

Warm green bean salad

250 g fine green beans, stalk ends removed

1/2 tbsp Dijon mustard
1/2 tbsp white wine vinegar
3 tbsp extra virgin olive oil

1/2 bunch spring onions, trimmed and thinly sliced salt and freshly ground black pepper

Cook and drain the beans well and return them to the pan.
Toss with the spring onions and mustard dressing. Pile into a serving bowl and serve warm.

Gordon's mac and cheese

(Serves 4)

Ingredients

2 shallots, finely diced
250g dried macaroni
1 tbsp olive oil
100g girolles, trimmed and cut into even pieces
1 sprig of thyme, leaves removed
75ml white wine
200ml double cream
4 egg yolks
200g stichelton cheese, or similar eg stilton
100g Parmesan
Handful chives, finely chopped
25g butter
Sea salt and freshly ground black pepper
Olive oil

1. Add the macaroni to a large pan of boiling salted water with the olive oil and cook for 7-10 minutes until just tender. Drain and rinse under cold water to remove excess starch. Return to the pan and set aside.

2. Melt the oil in a small frying pan. Add the mushrooms and fry until golden brown, add a small knob of butter and the thyme, cook for another minute then season with pepper. Drain the excess oil from the pan and then add the shallots and cook for a further 2 minutes or until softened, deglaze with the wine, reduce by half and set aside

3. Bring the cream to a gentle boil and add it to the mushrooms, add the egg yolks, chives and parmesan, mix well and crumble in two-thirds of the cheese. Add the macaroni to the cheese sauce and stir until everything is fully incorporated. Heat gently for a few minutes to melt the cheese. Season with pepper.

4. Butter the ovenproof dish, and pour in the mixture. Top with some stichelton and parmesan and transfer to a med oven for 15 minutes or until the top is golden brown, remove and leave to stand for 5 minutes or so, then serve.

Pan-fried duck breast with raspberry and balsamic sauce and roasted vegetables

Ingredients

For the duck
1 duck breast, skin scored
pinch salt

For the sauce
2 tbsp balsamic vinegar
1 orange, juice only
55g raspberries

For the roasted vegetables
3 tbsp olive oil
½ butternut squash, peeled, seeds removed, flesh cut into cubes
3 garlic cloves, skin left on, squashed
1 tbsp chopped fresh thyme
1 tbsp chopped fresh rosemary
salt and freshly ground black pepper
4 cherry tomatoes, cut in half
1 tbsp sesame seeds

Method

1. Preheat oven to 150°C.

2. Score the skin of the duck breasts in a criss-cross pattern.
Season with salt and black pepper.
Place the duck breasts, skin-side down, on a dry cold ovenproof pan, turn the heat on and cook over on medium heat to render down most of the fat. This may take 10-15 minutes, depending on the thickness of the fat.
Turn the duck breasts over and cook the flesh side for 1-2 minutes.
Place the pan into the hot oven for 15 minutes for medium-cooked duck, which should be slightly springy when pressed. Wrap in an aluminium foil and let rest for 15 minutes. Turn the oven up to 180 C.

3. For the sauce, drain the fat from the reserved pan juices, then add the balsamic vinegar to the pan, bring the mixture to the boil, then reduce the heat and simmer until the volume of liquid has reduced by half.

4. Add the orange juice and raspberries and continue to simmer for 2-3 minutes, or until the fruit resembles a pulp.

5. Transfer the sauce to a food processor and blend until smooth. Pass the sauce through a fine sieve and reserve the liquid.

6. For the roasted vegetables, heat the oil in a frying pan over a medium heat, add the butternut squash and garlic and fry for 2-3 minutes, or until softened.

7. Add the herbs and season, to taste, with salt and freshly ground black pepper.

8. Add the tomato halves and sesame seeds, then transfer to the oven and roast for 10-12 minutes, or until the butternut squash is tender.

9. To serve, carve the duck into thick slices. Spoon the roasted vegetables into the centre of a serving plate. Drizzle the sauce around the edge of the plate.