Recipes+from+TV+shows


 * Beetroot and horseradish relish **

 **Annabel Langbein: The Free Range Cook – through the seasons, TV Show**


 * 2 beetroot, peeled and grated coarsely **
 * 2 Tablespoons Olive Oil **
 * ½ cup water **
 * 2 Tablespoons white wine vinegar **
 * 2 Tablespoons sugar **
 * 2 – 3 Tablespoons horseradish finely grated(adjust to suit your taste) **
 * Salt & pepper to season **


 * Put grated beetroot in a saucepan with 2 Tablespoons Olive Oil & ½ cup water. **
 * Add vinegar & sugar. **
 * Add 2 – 3 Tablespoons horseradish. **
 * Season with salt & pepper. **
 * Bring it to a simmer. **


 * Simmer it until the beetroot’s glossy & tender and all the liquid has evaporated. **
 * It’ll take about 15 – 20 minutes. **
 * Once the relish is cooked, it’s got a lovely deep rich red colour. **
 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">Spoon it into a jar with a lid. **
 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">Once you’ve made it, it will keep in the fridge for over a week. **


 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">Annabelle recommends it in an open sandwich - she says it’s fantastic with beef, pork, salmon. It’s a great accompaniment. **


 * Piadini Open Steak Sandwiches **

<span style="font-family: Arial,sans-serif; font-size: 10pt;"> **Annabel Langbein: The Free Range Cook – through the seasons, TV Show**
 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">Piadini Bread **
 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">(Italian Flat bread) **


 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">STARTER: **
 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">2 teaspoons of dried yeast **
 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">2 cups of lukewarm water **
 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">1 Tablespoon sugar **
 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">½ cup flour (high grade/baker’s flour) **


 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">Into a bowl, add the dried yeast, 2 cups of lukewarm water & sugar to get it going (yeast feeds on sugar). **
 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">Then add ½ cup flour (high grade/baker’s flour) **


 * //<span style="font-family: Arial,sans-serif; font-size: 12pt;">Note: High grade flour has more protein in it and that’s what’s going to give the dough a lovely elasticity. //**


 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">Mix that up. (It’s the starting point that’s going to build a dough that’s really nice & strong.) **


 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">Let that sit for about half an hour so the yeast can do its thing. **


 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">After half an hour the mixture starts to come alive. You should be able to see bubbling happening on the top as the yeast dissolves. **


 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">Annabelle then pours the starter into the mixing bowl of an electric mixer/food processor. Use the dough hook attachment **


 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">DOUGH **
 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">To the starter mix add: **


 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">4 ½ cups of high grade flour **
 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">1 cup of warm water **
 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">3 teaspoons salt **
 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">1 Tablespoon olive oil **


 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">Once the mixture has a satiny sheen, you most likely will need to add more flour. **
 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">Annabelle suggests up to another cup of flour but don’t put it all in at once. **
 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">Add it with the mixer going very slowly and you’ll see how much it needs. **


 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">When it’s ready there’ll be no dough sticking to the sides of the bowl – it’ll be all around the mixing attachment. **


 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">Knead the dough around 20 times on a flour board before dividing it into 8 pieces. **
 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">Place the divided pieces (shaped into balls) into a ceramic flat plat. E.g. oval emille henri without them touching each other **


 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">You could cook the divided pieces in an hour once they’re risen but Annabelle puts them in a fridge overnight. **


 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">Flatten them lightly. **
 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">Get a little bit of flour just to make it easy to roll them out. **
 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">With a rolling pin, roll them out and keep rotating the dough as you roll it and you’ll end up with a nice even round circumference. **


 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">Into the pan which is nice and hot. **
 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">When the bread dough starts to puff that lets you know it’s ready to turn. **


 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">Piadini Steak sandwiches **


 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">Cooking steak in a fry pan outdoors: **
 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">Heat oil in fry pan **


 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">It’s really important when you’re cooking any kind of meat that the pan is really hot. **
 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">When you can see there’s a shimmer developing on the surface and the oil moves really freely, that lets you know the pan’s hot enough. **


 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">Place seasoned steaks in the pan – about 3 mins each side should give a nice medium rare result. **


 * <span style="font-family: Arial,sans-serif; font-size: 12pt;"> When you take the steaks out of the pan, cover with a tea towel and leave them to rest. **
 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">Slice before you build the piadinis: **


 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">Spread each piadini with 2-3 Tablespoons of Beetroot & horseradish relish, **
 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">Cover with a layer of rocket leaves, **
 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">Cover rocket leaves with steak slices, **
 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">Cover the steak with finely sliced parmesan **
 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">Drizzle with extra virgin olive oil & vincotto (or balsamic glaze) and season with pepper. **


 * Tender lamb & chick pea tagine **

<span style="font-family: Arial,sans-serif; font-size: 10pt;"> **Annabel Langbein: The Free Range Cook – through the seasons, TV Show**


 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">3 teaspoons ground cumin **
 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">3 teaspoons ground coriander **
 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">1 teaspoon cinnamon **
 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">½ - 1 teaspoon cayenne pepper **
 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">1 teaspoon oregano **
 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">Salt & pepper **


 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">Mix those spices around & then lightly coat the lamb shanks. **


 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">Place each shank coated in spice mix in a roasting tray so they’re not touching each other and then drizzle olive oil over the top **


 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">Heat oven to 200 celcius and roast shanks for about 40 mins until they’re nicely browned. **


 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">While the shanks are browning, make the sauce in an ovenproof casserole dish that you can put on an element. E.g. le creuset. **


 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">A good glug of olive oil **
 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">2 onions, chopped **
 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">4 cloves garlic, chopped **
 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">2 Tablespoons chilli paste **
 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">3 cups vegetable stock (or chicken stock) **
 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">1 cup dried apricots **
 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">3 cups of cooked chickpeas **


 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">When you take the cooked shanks out of the oven, drain off/tip off any fat in the bottom of the pan that has come out of the shanks before carry on cooking. **


 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">Add a little bit of the sauce to the roasting dish the shanks are in, and stirring it in to pick up those pan brownings. Then pour the rest of the sauce over the top. **


 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">Reduce the oven heat to 160 degrees celcius. **


 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">Cover the roasting dish with tin foil. **
 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">Put the covered roasting dish back in the oven at 160 celcius & **
 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">cook for another 2 hours. **


 * Carrot salad with pistachios **

<span style="font-family: Arial,sans-serif; font-size: 10pt;"> **Annabel Langbein: The Free Range Cook – through the seasons, TV Show**


 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">4 – 6 carrots, peeled & coarsely grated **
 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">finely grated zest of ½ an orange **
 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">¼ cup orange juice **
 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">2 Tablespoons lemon juice **
 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">2 Tablespoons olive oil. **
 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">2 teaspoons runny honey **
 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">1 teaspoon ground cumin **
 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">Season with salt & pepper **
 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">1 cup pistachios, chopped (alternatively use almonds) **


 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">Place the grated carrots in a mixing bowl with finely grated zest of ½ an orange, ¼ cup orange juice, 2 Tablespoons lemon juice & 2 Tablespoons olive oil. **
 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">Add 2 teaspoons runny honey & 1 teaspoon ground cumin. **
 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">Season with salt & pepper and toss to combine **


 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">Just before serving toss through a cup of chopped pistachios or you could use almonds.) Transfer to a serving bowl & drizzle with some vincotto or some pomegranate molasses. **


 * Toffeed oranges **

<span style="font-family: Arial,sans-serif; font-size: 10pt;"> **Annabel Langbein: The Free Range Cook – through the seasons, TV Show**
 * <span style="font-family: Arial,sans-serif; font-size: 10pt;">This can be made ahead of time & works well with any seasonal fruit. **
 * <span style="font-family: Arial,sans-serif; font-size: 10pt;">Great in the summer with strawberries. **
 * <span style="font-family: Arial,sans-serif; font-size: 10pt;">In Autumn with kiwifruit & crème fraiche. **


 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">10 oranges, cut off the pith around the edge & slice thinly **
 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">1 cup sugar **
 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">¼ cup water **


 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">Slice oranges thinly & put them directly onto your serving plate **


 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">To make the toffee, heat 1 cup sugar & ¼ cup water in a saucepan. **
 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">As the toffee heats it does heat unevenly so you just want to swirl the pot just to even it out, rather than stirring it. **
 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">Once it really starts to bubble, get a pastry brush with a little bit of water and run it around the inside of the pot just to prevent any crystalisation happening. **
 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">I can hear the sound of the bubbles getting much softer and that means that the liquid is just about evaporated out of there and you’re getting a really thick mixture which is about to turn into toffee. **


 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">Pour a small amount of the toffee mixture onto a piece of baking paper dpread out over a flat baking tray. (tilt the tray so the mixture spreads thinly) **
 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">Then pour the rest of the hot toffee mixture directly on top of the oranges. **


 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">I like to do this at least an hour before I serve it so the toffee caramelises down into the oranges & forms a lovely juice in there with just a few chewy bits of toffee. **
 * <span style="font-family: Arial,sans-serif; font-size: 12pt;">I break the toffee shards over the top if serving in a big dish. Alternatively, you can spoon the toffee oranges into individual glass dishes/bowls and serve with whipped cream/ice cream topped with a toffee shard. **