Festive cook-along with Angela Hartnett

Wednesday 16 December – 6.00pm - 7.30pm Welcome

We hope you are looking forward to the festive cook-along with Angela Hartnett on Wednesday 16 December at 6.00pm. In a year where we have all felt uncertainty, we are delighted to be working with Angela and helping to support a number of small businesses in the restaurant supply chain. We have designed a beautiful menu championing British produce and one or two hero ingredients that without which no Italian menu would be complete. In addition, we will make a donation to FareShare, a charity which aims to fight hunger and tackle food waste, through the redistribution of surplus food to charities and communities around the UK. Thank you for your continued support throughout the year, with the prospect of a vaccination roll out across the UK, I think we can look forward to a time when we can meet again. In the meantime, we wish you, your family and your colleagues a very Merry Christmas and look forward to seeing you in 2021. Kind regards, Rothschild & Co

2 | Festive cook-along with Angela Hartnett Contents

Event details 1

Menu 2

What you’ll need Ingredients included 3 Ingredients not included 3 Equipment list 4

Cook-along stages 5

Recipes and cooking instructions Canapé and antipasti 6 Primi 7 Contorni and dolce 8

Supporting others 9

Cooking from scratch Arancini 10 Mushroom ragù 11 Braised beef shin ragù and sweet tart pastry 12

3 | Festive cook-along with Angela Hartnett Event details

We are delighted you are joining us The menu has been designed with for this Rothschild & Co festive cook- a home kitchen in mind, but please along with Angela Hartnett, MBE. do check the recommended list of We hope this event will help kick off equipment on page 4. We advise laying your celebrations in style, giving you out the ingredients and all necessary the chance to cook and enjoy some equipment before joining the event. delicious Italian food, under the We have also included instructions for instruction of a Michelin-starred chef. some simple preparation that might be required in advance. Angela Hartnett is one of the UK’s most renowned chefs. The joy of cooking The majority of the packaging should and eating with loved ones is at the be recyclable (on rare occasions very heart of her food, inspired by her this might not be the case) and the childhood spent in the kitchen with Woolcool packaging is compostable. her Italian grandmother and mother. After starting out at Gordon Ramsay’s On the evening Aubergine, she rapidly ascended the Please refer to the confirmation email culinary ranks, and has since opened a for the joining instructions. Please get string of her own restaurants, including in touch using the details below. the Michelin-starred Murano in London. Angela and Steven will demonstrate We are thrilled to have Angela as every step along the way and if you our host for the evening, alongside have any questions you can use our live compère Steven Lamb. Steven is chat function. If you have any technical a culinary expert in his own right, difficulties please contact one of our regularly teaching at Hugh Fearnley- team on the details below. Whittingstall’s River Cottage, as well as being an accomplished culinary writer, The cook-along lasts approximately presenter and consultant. 1 hour 30 minutes and by the end you will have created a delicious Together they will guide you through Italian feast. every step of the journey, helping you to produce a spectacular Italian feast In the event of technical in what we hope will be a unique and difficulties what should I do? memorable evening. Please contact us on the details below: Preparing for the evening [email protected] In this box you will find all the Charlotte Farminer +44 7715 236997 ingredients you will need for the meal Filipa Wall +44 7523 038695 with the exception of a few household staples detailed on page 3. Hand- picked by Angela and her team along with Rocket, all the ingredients are labelled and some require refrigeration.

1 | Festive cook-along with Angela Hartnett Menu

Canapé

Arancini Tomato, mozzarella and fontina

Antipasti

Artichokes with burrata and lemon dressing

Primi

Tortelli with braised Aberdeen Angus beef shin or mushroom ragù

Contorni

Italian winter leaf insalata Bitter leaves, pomegranate, chestnuts and pecorino

Dolce

Pump Street dark chocolate tart Sicilian orange salad with crystallised oranges

2 | Festive cook-along with Angela Hartnett What you’ll need

Please be aware that the quantities and instructions are for two people so please increase accordingly for larger groups. Any dietary requirements you sent to us have been catered for and this booklet also contains allergen information for each course.

Ingredients included in your box

• Arancini (2 per person) • Estate Dairy Cream • Artichokes • Castelfranco leaves • Burrata (1 per person) • Trevise leaves • Shallot • Pecorino • Carrot • Chestnuts • Thyme • Pomegranate • 400g OO and semolina flour blend • Amalfi lemons • 6 Cacklebean eggs • Pump Street dark chocolate • Aberdeen Angus beef shin or • Estate Dairy Cream mushroom ragù (for vegetarian • Sweet tart case (1 per person) and dairy free) • Sicilian orange • Parmigiano Reggiano • Candied orange • Sage

Full instructions on how to make the arancini, beef/mushroom ragù and sweet tart case from scratch can be found at the back of the booklet.

Ingredients not included in your box

• 20ml white wine vinegar • Salt and pepper (Chardonnay vinegar if you have it) • Plain flour for dusting • 250ml vegetable oil • 100ml Christmas tipple such as • Olive oil Madeira, brandy or Cointreau • ½ tsp Dijon mustard (optional) • 50g unsalted butter

3 | Festive cook-along with Angela Hartnett Equipment list

The below list is everything you need to cook along with Angela. We understand that many of you will have different equipment in your kitchen so feel free to improvise.

• Rolling pin • Metal skewer • 1 pan for shallow frying • Kitchen scissors • 1 deep frying pan • Kitchen towel • 1 small non-stick saucepan • Pastry cutter • 3 small bowls • Vegetable peeler • Large pot NB: We will be hand rolling our pasta • Heat resistant slotted spoon but if you have a pasta machine please • Small mixing bowl feel free to use this if you wish • Whisk • 5 serving plates • Chopping board • Serrated knife • Sharp knife • Flat tray which fits in your fridge • Palette knife • Wooden spoon • Fine grater • Serving spoons

4 | Festive cook-along with Angela Hartnett Cook-along stages

Tonight we are entering the world of a Michelin-starred chef. To give you a helping hand here is the order that we will be preparing the meal. 1. Make the chocolate tart filling 2. Prepare the artichokes 3. Assemble the Sicilian orange salad to accompany the chocolate tart 4. Make the pasta dough 5. Dress and plate the Italian winter leaf insalata 6. Roll and fill the tortelli 7. Fry and serve the arancini 8. Plate the artichokes with burrata and lemon dressing 9. Cook and plate the tortelli 10. Finish the chocolate tart

5 | Festive cook-along with Angela Hartnett Recipes and cooking instructions

Canapé Arancini

Ingredients Method • Arancini 1. Heat a deep pan with 250ml of vegetable oil • 250ml vegetable oil 2. Fry the arancini until golden brown • Parmigiano Reggiano 3. Using a heat resistant slotted spoon, remove the arancini from the (vegetarian rennet) pan and place on kitchen paper to drain 4. Check the centre of the arancini is hot by piercing one with a skewer or small knife 5. Enjoy while still hot

Allergens: dairy, gluten, egg, sulphates Instructions on how to make the arancini from scratch can be found at the back of the booklet

Antipasti Artichokes with burrata and lemon dressing

Ingredients Method • Dash of white wine 1. Remove the tough outer leaves from each artichoke. Cut the stalks vinegar to an inch and trim the sides • Artichokes 2. Trim off the tops of the leaves with a pair of kitchen scissors or a • Burrata serrated knife, and cut in half length ways. Scrape out the furry middle and rub each artichoke with a halved lemon to prevent them • Shallots from discolouring • Dash of olive oil 3. Peel the carrots and shallots and thinly slice • Carrot 4. Place the artichokes in a saucepan with the carrot, shallot, thyme, • Lemons halved lemons and water before bringing to slow simmer • Thyme 5. Cover the pan and leave for 15 minutes until tender and an outer leaf comes away with ease 6. Make the dressing by combining the olive oil and white wine vinegar 7. Take the burrata out of the liquid and drain on kitchen towel 8. Place the burrata and the artichokes on a serving plate 9. Season and spoon the dressing over the artichokes

Allergens: dairy, sulphates

6 | Festive cook-along with Angela Hartnett Primi Tortelli with braised Aberdeen Angus beef shin or mushroom ragù

Ingredients Method • 400g blend of 00 and 1. Place the flour blend in a large bowl, make a well in the middle semolina flour and add the 4 whole eggs • 4 Cacklebean eggs 2. With a fork bring the flour to the centre and mix until it comes • Aberdeen Angus beef together shin or mushroom ragù 3. Use your hands to bring together the flour and egg mix into a ball (vegetarian, dairy free) 4. Knead on a flour dusted surface until smooth and firm to touch • Parmigiano Reggiano 5. Allow to rest in the fridge for 10 minutes on a baking tray • Sage 6. To roll - start by flouring the surface lightly and roll out the dough. Fold 3-4 times turning 90 degrees each time • Estate Dairy Cream 7. Cut into manageable squares and roll to roughly 1mm thick and 8cm wide (alternatively work through a pasta machine using the finest setting) 8. To fill - place a hazelnut size of beef/mushroom ragù in the middle, leaving a gap of 4cm between each side and fold the pasta sheet over 9. Press together around the edges of the filling to form a pillow 10. Cut each tortelli to size with a knife or pasta cutter 11. Place on a tray with baking paper and a little plain flour to stop them sticking 12. Bring 2 litres of water with 2 tsp of salt to the boil and cook the tortelli for 1-2 mins 13. Melt some butter in the frying pan, add the sage, the cooked tortelli, a little cooking water and a dash of cream 14. Plate the tortelli and spoon over the rest of the sauce

Allergens: gluten, dairy, garlic, sulphates, celery To make the mushroom ragù dairy free, please replace the butter in step 12 with olive oil (or vegan butter) and omit the cream Instructions on how to make the fillings from scratch can be found at the back of the booklet

7 | Festive cook-along with Angela Hartnett Contorni Italian winter bitter leaf insalata of pomegranate, chestnuts and pecorino

Ingredients Method • Castelfranco leaves 1. Take off the outer leaves of the lettuce, lightly wash and spin • Trevise leaves or pat dry • Pecorino 2. Tear into manageable sizes • Chestnuts 3. Mix the leaves and arrange in a pile on the serving plate • Pomegranate 4. Cut the pomegranate in half, put the seed side in your hand and over a bowl bang with a wooden spoon allowing the seeds to fall out • Amalfi lemons 5. Lightly crumble your chestnuts with your hands and shave your • 100ml olive oil pecorino • 20ml white wine vinegar 6. Sprinkle the seeds, crumbled chestnuts and pecorino shavings • ½ tsp Dijon mustard over your salad 7. Juice the lemon and make the dressing by whisking the lemon juice, olive oil, white wine vinegar and Dijon mustard together 8. Pour dressing over leaves just before serving and lightly toss

Allergens: dairy, nuts

Dolce Dark chocolate tart, Sicilian orange salad with crystallised oranges

Ingredients Method • Pump Street dark 1. Put the cream in a pan and bring to a simmer chocolate 2. Meanwhile break up the Pump Street chocolate and pour over the • Estate Dairy Cream hot cream, whisking to melt before whisking in the butter • Sweet tart case 3. Pour the silky mixture into the pre-baked pastry tart case and (1 per person) refrigerate • Sicilian orange 4. Skin oranges carefully with a knife following the shape of the orange • Candied orange 5. Melt a little butter and sugar in a pan, add oranges, deglaze with a good splash of Christmas tipple (optional) • 50g unsalted butter 6. Plate refrigerated tart with oranges and a candied orange slice (and a little more for the orange slices) • Christmas tipple (optional)

Allergens: gluten, dairy Instructions on how to make the tart case from scratch can be found at the back of the booklet

8 | Festive cook-along with Angela Hartnett Supporting others

Our catering partner: Rocket

We are pleased to be supporting the hospitality industry during these strange times, from the beginning to end of the supply chain. During the pandemic, Rocket Food have been providing meals for NHS keyworkers and even went one step further in establishing their own charitable arm, The Rocket Foundation. They have also adapted their business model by moving from the function room to your dining room. They recently launched A Cook’s Tour which allows you to taste the world from the comfort of your own kitchen with guidance from their team of chefs. www.rocketfood.com www.acookstour.co.uk

Rocket’s ‘Hero Suppliers’ • Dark chocolate from Pump Street Chocolate in Suffolk • Burrata from La Latteria, handmade in Acton • Cream from The Estate Dairy in Somerset • Aberdeen Angus beef supplied by HG Walter • Cacklebean eggs from Cackleberry Farm in Gloucestershire • Parmigiano Reggiano and Pecorino from La Sovrana in Italy

FareShare

In addition to supporting Angela’s team, Rocket and the catering industry more widely, we are also making a substantial donation to FareShare, a charity which aims to fight hunger and tackle food waste. While the UK food industry wastes hundreds of thousands of tonnes of food every year, there are also millions of people who can barely afford to feed themselves and their families. FareShare tackle this twofold issue, working to redistribute surplus food to charities who turn it into meals. This helps thousands of vulnerable people and communities including school breakfast clubs, older people’s lunch clubs, homeless shelters and community cafes. This Christmas, after a year like no other, it is more important than ever to help support those in need.

www.fareshare.org.uk

9 | Festive cook-along with Angela Hartnett Cooking from scratch

To save you time this evening we decided to pre-prepare the arancini, tortelli fillings and sweet tart but here are the full recipes if you wish to make these from scratch in the future.

Arancini

Ingredients Method • 800ml chicken or 1. Bring the stock to the boil in a medium pan and then tip in the rice vegetable stock and a pinch of salt • 250g arborio rice 2. Bring back up to the boil before turning down the heat and leaving • ½ tsp salt to simmer until the stock has been absorbed • 50g parmesan (grated) 3. Stir in the grated parmesan and season with salt and pepper to taste, then leave to cool completely, preferably in the fridge (you can • 75g mozzarella (chopped) spread the mixture out on a tray to speed this up if desired) • 75g fontina (chopped) 4. Once cooled, stir in the chopped mozzarella, fontina and • 75g sun-blushed tomato sun-blushed tomato and check the seasoning again (chopped) 5. Roll a tablespoonful between wet palms to form a ball of your • 1 egg chosen size • 170g plain flour 6. Beat together the egg, flour and enough water to make a thick • 175ml water batter (about 175ml) and season • 500g dried breadcrumbs 7. Spread the breadcrumbs out on a plate • Vegetable oil (to fry the 8. Heat the oil in a deep pan (no more than a third full) until arancini) shimmering or until a breadcrumb sizzles when added. As it is heating, dip and coat each rice ball in the batter, then roll in the breadcrumbs, heaping them on top until it is well covered 9. Cook in batches until golden brown, making sure the oil comes back up to temperature between batches before placing on kitchen towel to drain 10. Sprinkle with a little salt while still warm and serve hot or cold

Allergens: dairy, gluten, egg, sulphates

10 | Festive cook-along with Angela Hartnett Mushroom ragù

Ingredients Method • 500g mixed wild 1. Soak the porcini mushrooms in at least 2 litres of hot water for mushrooms (no oyster 20 minutes before draining and reserving the liquid and roughly or shitake) chopping the mushrooms • 500g button mushrooms 2. In a pan, heat a tablespoon of olive oil • 500g dried porcini 3. Sweat off the garlic, celery and shallots in the pan for around soaked in hot water 15 minutes until they are pale in colour • 100g gluten free 4. Chop the button and wild mushrooms and sweat off again until breadcrumbs very pale in colour 5. Add the chopped porcini to the pan with the button and wild • 3 banana shallots mushrooms and deglaze with the Madeira (finely chopped) 6. Add the tsp of Marmite • 3 cloves of garlic 7. Cover with 500ml of the porcini liquid (finely chopped) 8. Simmer for around 1 hour and 20 minutes. This should then • 2 sticks of celery produce a nice thick ragù (finely chopped) 9. Take the mushroom ragù and lightly add some breadcrumbs • Olive oil 10. Chill until ready to use as part of your tortelli filling • Madeira • 1 tsp of Marmite

Allergens: gluten, garlic, sulphates, celery For gluten free, omit the Marmite

11 | Festive cook-along with Angela Hartnett Braised beef shin ragù

Ingredients Method • 2kg braised shin of beef 1. Season the shin of beef with salt and pepper • 2 carrots 2. In a pan, heat some oil and sear the beef to seal • 2 small onions 3. Remove the beef from the pan and in the same pan brown off • 2 sticks of celery the diced vegetables • 1 whole bulb of garlic 4. Add tomato purée to the vegetables and fry for 2-3 mins (cut in half) 5. Put the beef back in the pan and pour in the red wine and 500ml of brown chicken stock • 10 black peppercorns (crushed) 6. Cover the pan with a lid or parchment and cook for 3 hours until the beef is soft • 1 bottle of red wine 7. Once cooked, remove the beef and dice into small pieces • 1 litre brown chicken 8. Purée the vegetables in the pan stock 9. Add the diced meat to the puréed vegetables along with 100g of • 1 tbsp tomato purée parmesan and 100g of breadcrumbs To finish 10. Taste the sauce and season as needed • Grated parmesan 11. Mix all the ingredients together in a food processor and pulse until it reaches a fine consistency • 100g fresh white breadcrumbs 12. Chill until ready to use as part of your tortelli filling

Allergens: gluten, dairy, garlic, sulphates, celery

Sweet tart pastry

Ingredients Method • 120g plain flour 1. In a food processor, mix the flour, salt and butter before adding the • Pinch of salt sugar • 60g unsalted butter 2. Add the water and egg to form a ball and knead briefly with your hands. Chill for 20 minutes • 40g icing sugar 3. Roll out thinly and cut with a cutter to a circle slightly larger than • 1 tbsp water your case • 1 egg yolk 4. Gently place the pastry into the case and use your fingers or any leftover pastry to press the pastry into the sides before trimming the excess 5. Rest in the fridge for 30 minutes and heat the oven to 180°c 6. Put the tart on a baking tray, line with baking parchment and spread with rice or baking beans to ‘blind bake’ 7. This should take approximately 10 minutes, after which the pastry should appear cooked with no raw patches. Remove beans/rice and cook for a few more minutes until golden 8. Remove from the oven and cool on a cooling rack before filling

Allergens: gluten, dairy

12 | Festive cook-along with Angela Hartnett