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Virgin to Veteran - How to Get Cooking with Confidence

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http://www.quadrille.co.uk/books/food-and-wine/book/uk_1849491143/virgin-to-veteran----how-to-get-cooking-with-confidence

Sam Stern's bruschetta recipes from his new book, Virgin to Veteran - How to Get Cooking with Confidence

Sneak preview of some of the recipes from Sam's new book!

from the new book from Sam Stern, Virgin to Veteran - How to Get Cooking with Confidence

Healthy/Fast/Feeds 2

Italian for great-tasting stuff on toast. Here are three sweet toppings which work whether you’re cooking for yourself or the masses.

INGREDIENTS

1 garlic clove

4 x 2.5cm thick bread slices (ciabatta/French stick/country loaf)

a little olive oil

PREP Cut the garlic clove in half widthways. Make your topping of choice (see below).

COOK Put a griddle pan onto a high heat. Brush the bread lightly with oil. Griddle for a minute or two on each side till crisp and marked up.

PLATE Rub each bit of bread with the cut garlic clove before spooning over your chosen topping

TOPPINGS

1 BROAD BEAN AND WENSLEYDALE

Put a pan of water on to heat with a good pinch of salt. Bring to the boil. Add 110g broad beans (fresh or frozen) and simmer for 5–6 minutes till tender (test one). Drain into a colander. Cool under running water. Remove and discard their outer skins. Toss into a bowl. Add 30g roughly crumbled Wensleydale cheese, 3 tsp olive oil and 2 tsp lemon juice. Roughly mash the mix with a fork, leaving some good chunks. Taste and season lightly, adjusting the oil and lemon if needed.

2 TOMATO AND BLACK OLIVE

Slice 8–12 good-quality cherry or baby plum tomatoes in half lengthwise, slice in half again and tip into a bowl. Chop 6 black olives (if the stones are still in, remove them first by cutting round using a small, sharp knife) and add to the bowl with half a diced shallot. Add 1 tbsp oil,

a pinch each of salt and sugar, a little black pepper and a few rocket or basil leaves, if you like, and mix well.

3 HOT MIXED MUSHROOMS

Clean 350g mixed mushrooms (e.g. portobello, chestnut or oyster) with kitchen paper, trim if needed and slice into 1cm thick pieces. Put a heavy-bottomed medium frying pan over a medium heat with 50g butter and a drop or two of oil. Add a finely diced shallot and 1 crushed garlic clove and cook, stirring for a minute or two.

Add a small glass of white wine and bring to the boil. Lower to a simmer and add the mushrooms and a small pinch of dried thyme. Cook, stirring, for 2–3 minutes, until the mushrooms are soft but still holding their shape. Season to taste. Remove from the heat, stir through 1½ tbsp double cream/crème fraîche and squeeze over a little lemon juice.

-//-

BONUS BITES - MUSHROOM AND TARRAGON TARTS

Make up the mushroom topping (see above) adding a pinch of dried or chopped tarragon. Spread on a base of thinly rolled bought all-butter puff pastry cut into large

circles or as you like. Bake for 20 minutes at 200°C/Gas 6 or till the base is crisp.

CHANGE IT UP

Try rubbing the bread with a lemon or fresh rosemary/basil leaves instead of garlic.

For further details about the book and to watch Sam making the bruschetta recipes, please go to: http://www.virgintoveteran.com/

 Photography (C) CHRIS TERRY