Kitchen Table Collective Feast Recipes

WILD GARLIC BUTTER

250g unsalted butter at room temp
Handful of wild garlic, finely chopped
Salt to taste

Mix wild garlic with butter and add salt to taste. 

SMOKED AUBERGINE STEW

2 Aubergines
4 tbsps olive oil
1 onion, sliced
Tbsp fennel seeds
Tbsp smoked paprika
Dried chilli or chilli flakes to taste
Salt to taste
4 cloves garlic, finely chopped
2 tbsps soy sauce
2 tbsps tomato puree
1 tin chickpeas
½ tin plum tomatoes, broken up
Water
1 lemon, zested and juiced

To finish:

Parsley, finely chopped
1 clove garlic (optional)
Olive oil

  1. Burn your aubergines. If you have a gas stove  then place the aubergines directly onto a lit ring and char all over till black and blistered , using tongs or a fork to turn the aubergines as they cook. Alternatively use a BBQ or grill on high heat to blacken the aubergines, turning occasionally. They should be very soft when cooked. Set aside in a bowl covered with a plate to cool, and then peel off and discard the skin. Chop the flesh.
  2. In a large pan heat the olive oil and add the onions, fennel seeds, paprika, chili flakes and a pinch of salt. Turn down the heat and cook until the onions are soft and translucent. Add the garlic and stir for a couple of minutes until no longer raw. 
  3. Add the aubergine flesh and stir coating it in the oil and spices.
  4. Add the tomato puree and stir constantly, until it loses its raw taste – a couple of minutes. 
  5. Add the plum tomatoes, breaking them up with your hands or a spoon, and then add the soy sauce. Drain the chickpeas and add to the pan. Add enough water to cover the stew and bring to a boil. Reduce to a simmer, and cook until the chickpeas have softened to a nice texture. Add half of the lemon zest and stir. Taste and add salt and lemon juice to taste
  1. In a small bowl mix the chopped parsley with the rest of the lemon zest, a pinch of salt and a small clove of garlic which has been crushed or grated. 
  2. Serve the stew in bowls, topped with a drizzle of olive oil and a sprinkle or the parsley-lemon-garlic mix. We also served it with tahini sauce and quick onion/beetroot pickles

TAHINI SAUCE

4 tbsps tahini
Juice of 1 lemon
Salt
Garlic – grated, crushed or v finely chopped (optional)
Water

In a bowl, add the salt, garlic (if using) and lemon juice to the tahni and whisk – it will eventually combine and thicken. Now gradually add cold water and continue to whisk until it’s a smooth consistency which you will be able to drizzle. Taste for salt and lemon and add more of each if needed.

QUICK ONION/BEETROOT PICKLE

1 red onion – very finely sliced into circles or semi circles
1 beetroot (we used candy beetroot to match our dinner service) – peeled, cut into quarters and then finely sliced
100ml Apple cider vinegar
100 ml water
1 – 2 tsps Salt
1 tsp Sugar
4 Star anise 
1 tsp Coriander seeds – or use any whole spices you have!  Fennel seeds, cumin seeds, chili flakes, and peppercorns are all good. 

In a saucepan mix vinegar, water, spices, salt and sugar and bring to a simmer until the salt and sugar have dissolved. Taste – and check you like the balance or tart, sweet and salt and add more as needed.  Pour the pickling liquor over your onions and beetroot and leave to steep for half an hour or so. Use immediately as a garnish or store in a steriled jar in the fridge for 2-3 weeks. 

MARBLED FLATBREADS
This recipe is inspired by one from Bread on Earth – she uses sourdough and cooked beetroot to make these amazing spiral flatbreads https://bread-on.earth/Upward-Spiral-Flatbreads. We made a quick version using dried yeast and beetroot powder. Obviously you can use the recipe to make plain flatbreads – just don’t divide the ingredients in two! You can also add all sorts of flavourings to the dough – I particularly like nigella seeds. 

500g essential strong white bread flour
2 tsp salt
2 tsp dried yeast
1 tsp beetroot powder
2 tbsp olive oil
300ml cool water

Makes 15-20 small breads

You’ll be making 2 doughs. 

In one bowl, mix 250g flour, 1 tsp salt, 1 tsp yeast and 1 tbsp olive oil. Add 150ml water and mix well with a fork before tipping out onto a floured surface and kneading for around 5 mins, until dough is smooth and elastic.

Do exactly the same in a second bowl to make a second batch of dough, but add the beetroot powder before you add the wet ingredients. 

Oil both of your bowls, return the doughs to the bowls, and set aside, covered by a tea towel in a warm place to rise for around an hour (or until doubled in size)

Roll our each dough into a thick rectangle of roughly the same size. Place the white dough rectangle on top of the pink rectangle and roll up like a swiss roll. 

Now, on a floured surface,  slice the swiss roll into 15 spiral slices. Flatten each with palm of your hand and then roll out thinly. 

Heat a cast iron or non stick pan on high. Once hot add a bread and cook until browned on one side and puffed up. Flip and cook for another few minutes until cooked through. Brush with olive oil/salt/herbs/garlic and place on a tray covered with a clean tea towel as you cook the rest of the breads.

MARBLED SHORTBREAD

230g salted butter at room tempereature
110g caster sugar
320g plain flour
Natural colourings – eg. beetroot powder, matcha powder, cocoa powder
Flavourings of your choice – eg. vanilla essence, orange/lemon zest/cinnamon

Beat the butter until really soft and then beat in sugar until soft and fluffy. I don’t have a mixer so I use a fork for this! Works ok. Add your flavorings in  – I used orange zest and cinnamon for the ones we had at the feast. Add the flour and use your hands to mix and form into a dough – being v careful not to over mix as this will make the biscuits tough. 

Now divide the mixture into three. 

Keep one batch of dough aside – this is your plain dough

In one bowl mix one batch of dough with a tsp of colouring – eg.beetroot powder, and knead until the colour is mixed in. Set aside

In another bowl do the same with a different colouring – eg. cocoa powder (you may need a few tablespoons to achieve a good colour) 

Now to marble:

Take each batch of dough and roll into a sausage. 

Stack these sausages on top of each other and press together well to form a log of dough.  

Slice this log in half and then stack the two halves on top of each other. Press together and squish into another log form. You can stop here or repeat the process a few times to get a more complex pattern. 

Once happy with your marbled log, wrap in clingfilm and chil for around 20 mins. 

Meanwhile preheat oven to 160c

Remove dough from fridge and slice into rounds. Place these onto lined baking trays, leaving a good amount of space between biscuits as they may spread. Ideally, chill these again for around 15 mins. Bake for 15-20 mins until just slightly golden around the edges – they will still be soft and fragile but will feel firmish to the touch. Allow to cool before eating – they will firm up!

PROFITEROLES

We had such trouble making these! In the end we found that the key to the choux pastry was that the consistency of the batter needs to be thick/firm enough to form quite sturdy blobs of dough, otherwise your buns will collapse. So whilst the recipe specifies 3 eggs you may not need to use all of them.

200ml water
85g butter
115g plain flour
25g sugar
pinch salt
3 medium free-range eggs

Preheat the oven to 190C. Line a baking tray with greaseproof paper.

Heat the water and butter in a saucepan until the butter has melted.

Beat in the flour, sugar and salt until the mixture is smooth, then continue to cook for 2-3 minutes – you want it to be a bit like a roux when you’re making a white sauce.

Take the pan off the heat and beat in the eggs, one at a time, until smooth, glossy and thick . You might not need them all!

Set aside to cool, then spoon the dough into a piping bag.

Pipe blobs of dough onto a lined baking sheet – they should stand up fairly tall . Bake for 15 minutes until golden and crispy. Pierce the bottom of each bun to let the steam out. Allow to cool.

Fill the pastries with whopped cream – we added lemon zest and sugar to our cream. Drizzle with melted chocolate (we used white chocolate)