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Festive Cook-Along with Angela Hartnett

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Festive Cook-Along with Angela Hartnett 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.
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