SIMON WOOD’s WEEKEND FAKE-AWAY: Naantastic’ Rarebit with Bombay Taters & Curry Sauces

SIMON WOOD’s WEEKEND FAKE-AWAY: Naantastic’ Rarebit with Bombay Taters & Curry Sauces

SIMON WOOD’S FAKEAWAY
BY SIMON WOOD OF WOOD MANCHESTER AND WoodKraft Cheltenham. IMAGES © TOM PITPIELD FOR BROOD MAGAZINE

There’s no harm in having a little bit of a treat now and then, what’s that saying? ‘Everything in Moderation, including moderation.’

Well, I’m no different and sometimes a take-away is a lovely thing, but sometimes, and we’ve all been there, its not. It’s cold, late, or worse just not very good.

So in this month’s edition of Brood Food I’m going to show you how to make something so simple and so tasty. You’ll question picking up the phone or using that easy-access app again.

After Christmas especially, Take-aways can be expensive so here I’m going to show you how to create a fusion of my two favourite things in the comfort of your own kitchen.

It’s quite simply ‘Naantastic’, a Donkeystone Rarebit filled naan bread loaded with Bombay tater-tots and a cheats curry sauce. This is made entirely from store cupboard ingredients, and I like to use a local brewery’s Ferris Muler Beer to add into my chilli cheese mix

simon woods weekend fake away naantastic rarebit with bombay taters curry sauces

Naantastic’ Rarebit with Bombay Taters & Curry Sauce

Ingredients (Serves 4-6)

  • 4 Large Naan
  • Ready-made Curry Sauce (or granules)
  • Deep Fried Chickpeas
  • 2 Tablespoons Aleppo Chilli
  • 1 Jar Curry Sauce 

The Rarebit Mix

  • 1 pack Grated Chilli Cheese
  • 1 pack Grated Cheddar
  • 100g egg yolk
  • 80g Beer
  • 1 tablespoon Dijon mustard

Method

Mix everything together and season with salt and pepper

The Bombay Taters 

  • Boiled New Potatoes
  • 1 Red Chilli
  • 1” Ginger
  • 2 cloves garlic
  • 1 Small Onion
  • 200ml Water
  • 1 tablespoon Curry Powder
  • 1 teaspoon Chilli Powder
  • 1 teaspoon Cumin
  • 1 teaspoon Coriander Powder
  • ½ Teaspoon salt and black pepper
  • 1 Bunch Chopped Coriander
  • 50ml veg Oil.

 

 

SIMON WOOD'S FAKEAWAY
INGREDIENTS FOR FAKEAWAY © FOR BROOD MAGAZINE

Method

In a large hot frying pan add your oil followed by your onions and cook until softened, add in the chopped garlic, chili and ginger and cook for 1 minute.

 

Next add in your spices and toast them for 2 minutes, stirring throughout and then add in your water followed by the potatoes.

 

Stir regularly adding a little more water if the mix starts to dry out

 

Next wet your naan bread and toast one side under a grill, turn and then add your cheese mixture and place back under the grill allowing the cheese to melt and turn golden.

 

Add your coriander to the potatoes and warm the curry sauce.

 

Top the toasty naan with the potatoes some crunchy chickpeas and sliced red chilli and then Serve with a beer of your choice.

 

All this can be made in less than 15 minutes which gives you plenty of your evening to relax and unwind.

 

@Donkeystonebrewingco @SimonJwoodUK

WoodKraft Cheltenham
Naantastic’ Rarebit with Bombay Taters & Curry Sauce
SIMON WOOD’S FAKEAWAY © FOR BROOD MAGAZINE
Simon Wood
Written by Simon Wood
Simon Wood

PHOTOGRAPHY BY TOM PITFIELD

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CHRISTMAS DAY RECIPES – SIMON WOOD

CHRISTMAS DAY RECIPES – SIMON WOOD

The Turkey

Ingredients

  • Carrots 
  • Celery 
  • Garlic
  • 4 Large Potato’s
  • 2 Large Onions
  • Clementine
  • Streaky Bacon
  • Sage, Rosemary & Thyme

The Method

  • If you have stuffed the Turkey you will need to remember to Weigh it again and calculate the cooking time (about 20 minutes per 500g/1lb). 20 minutes per pound
  • Cook your Bird from room temperature not straight from the fridge
  • Cover with Tinfoil
  • Preheat your oven to maximum and as soon as you put your turkey in turn it down to 180c, 350f, Gas 4. 
  • Baste your turkey regularly this will keep the meat succulent.
  • I Like to add Sage, Rosemary & Thyme and a halved clementine inside the cavity of my turkey
  • Always use the giblets in your gravy
  • Cover the breast of your bird with smoked streaky bacon and butter this will keep it from drying out.
  • I like to sit my Turkey on some roughly cut vegetables, just to keep it raised from the bottom of the roasting tin and allow the hot air to circulate and cook the bird evenly
  • Remove the tin foil for the last 50 minutes basting regularly still.
Peppers & Spring Onions

    The Cranberry Sauce

    • Juice of 2 clementine’s
    • 400g cranberries
    • 200g light muscovado sugar
    • 100ml port

    The Method

    • Add all the ingredients into a saucepan and cook on a medium heat until sticky and delicious, store in sterilised jars in the fridge or give away as Christmas gifts!

    The Gravy – Ingredients

    • 1kg Chicken Thighs or Wings or a mixture of the two
    • Olive oil
    • 4 large carrots
    • 2 Sticks of Celery
    • 3/4 Bay leaves
    • 1 Sprig of Rosemary
    • 1 Teaspoon fresh Thyme
    • 1 Teaspoon fresh Sage
    • 3 White onions halved
    • 2 Maris piper potatoes quartered
    • 1 Tablespoon of your cranberry sauce
    • Celery Salt (1 teaspoon)
    • Ground Black Pepper
    • 3 Pints of Chicken Stock
    • 4 tablespoons cornflour

    The Gravy – Method

    • Set the Stock and cornflour Aside
    • Add the remaining ingredients into a roasting tin and cover with olive oil
    • Roast until golden and the meat is easy to pinch away from the bone, approximately 75 minutes at 180c, 350f, Gas 4.
    • Remove from the oven and shred the meat into the roasting tin and use a fork or a masher to crush all the vegetables
    • Place over a flame or on the hob
    • Add 4 table spoons of the cornflour and mix well cooking the flour out
    • Add in the stock slowly stirring well and crushing all the flavour out of the vegetables and the chicken.
    • Cook until thickened and dark brown in colour.
    • Check Seasoning and strain through a colander and then again through a sieve to get a refined finish to your sauce

    The Stuffing – Ingredients

    • 750g pork mince
    • 25g sage, chopped
    • 100g dried cranberries, roughly chopped
    • 75g Chestnuts, roughly chopped
    • 2 apples, grated
    • 2 onions, grated
    • Salt and Black Pepper

    The Stuffing – Method

    • In a large bowl combine all of the ingredients
    • You can use to stuff the neck of the turkey, or put in an ovenproof dish, cover and bake at gas 4, 180ºC, for 1 hour until golden.

    roast potatoes by Simon Wood

    Perfect Garlic and Rosemary Roasted Potatoes

     

    Ingredients

    2kg Red Skin Potatoes

    2 Bulbs of Garlic (Halved)

    1 Bunch of Fresh Rosemary

    1 Bunch of Fresh Thyme

    500g Goose Fat

    Maldon Sea Salt

    Black Pepper

     

     

     

    Method

    Preheat the oven to 190ºC/375ºF/gas 5.

    Peel the potatoes, cutting any larger ones so they’re all the same size

    Wash the potatoes in cold water to get rid of any extra starch and place a large saucepan on to boil, season with a good amount of sea-salt.

    Add your goose fat into a large roasting tray, the biggest you have. This is to make sure there’s plenty of room for the potatoes and heat to circulate, heat for 10 minutes while your pan of water comes to the boil

     

    Now, add the potatoes to the water and parboil for 10 minutes, you want the outside soft and the inside with a little firmness remaining once ready drain in a colander and leave to steam dry for 5 minutes.

     

    After 3 minutes give the colander a shake to help fluff up the potatoes so they look ‘Snowy’ – this will help to help them to crisp up later on.

     

    Carefully remove your roasting tray with the hot fat from the oven and place on a suitable surface, add in half of your herbs and a bulb of your halved garlic and put it back in the oven for 5 minutes. After five minutes remove the herbs and garlic. You now have a nicely flavoured oil that will make your potatoes taste amazing! 

     

    If you leave the herbs in for the whole time it takes to roast your potatoes, they will burn and taste acrid! We will add in the rest of the herbs with 10 minutes to go to really lift the flavour!

     

    Tip the potatoes into your roasting tray and turn with tongs slowly coating them in the flavoured hot fat, take care not to break them before seasoning well with the sea salt and black pepper.

     

    Roast for 45 minutes, before turning each one to coat in more fat and ensure even colouring, now add in your remaining herbs and garlic and roast for a further 10-20 minutes depending on how much colour you want on them

     

    Once golden and crisp drain any excess oil on a little kitchen paper 

     

    As a chef I find Its always best to do a little test at this point and eat one just to check the seasoning, sometimes I must do this three or four times, just to be sure!

    Peppers & Spring Onions

    Pomegranate and Balsamic braised red cabbage

    • ½ Red Cabbage, Shredded
    • 75ml Balsamic vinegar…. The best you have!
    • 250ml Pomegranate Juice
    • 1 Pomegranate 
    • 1 Star Anise
    • Salt and Pepper
    • Olive Oil

    The Method

    • Shred the cabbage and add into a large pan with a little olive oil
    • On a medium Heat stir until coated and starting to soften
    • Add in 250ml Pomegranate juice and the star anise
    • Cook until softened 
    • Add in 75 ml Balsamic (Adjust to taste)
    • Cook down until golden and sticky
    • Sprinkle with Pomegranate Pearls and serve
      Simon Wood
      Written by Simon Wood

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      Dining Table Date Night – Ox Cheek Tagliatelle with Simon Wood

      Dining Table Date Night – Ox Cheek Tagliatelle with Simon Wood

      SIMON WOOD COOKS Ox Cheek Tagliatelle
      | SIMON WOOD OF WOOD MANCHESTER AND WoodKraft Cheltenham. IMAGES © BROOD MAGAZINE

      “POUR YOURSELF A GLASS OF SOMETHING YOU ENJOY, POP ON YOUR FAVOURITE MUSIC TO UNWIND TO AND START TO COOK…”

      Welcome back to Brood food, Last time around I spoke about food and families which are two topics in which everyone claims some expertise, and rightly so. Families are made up of people who eat food. Both families and food contribute to a person’s physical and social well-being throughout life and are the foundation of many memories, both good and sometime not.

      Tonight I’m going to focus on a Date night dinner, a tasty, easy to prepare dinner that you and yours can enjoy at a time that suits you. I’m a firm believer in a bowl of wine and a glass of pasta and this dish is as simple as that. There’s some time and love put in to some delicious meaty Ox Cheeks which slowly sit and fall apart in a splendid tomato sauce. This produces a sensational Ragu fit for any table

      Here is how it is done, first things first, pour yourself a glass of something you enjoy, pop on your favourite music to unwind to and start to cook. You will need a frying pan, two large saucepans a chopping board, grater and a sharp knife.

      Ox Cheek Tagliatelle

      Ingredients:

      • ½ Tube of Tomato Purée 
      • 8 balls of Dried Tagliatelle 
      • 2 Large Ox Cheeks
      • 4 Cloves of Fresh Garlic, Grated
      • 1 Large onion, diced 
      • 1 Teaspoon of dried oregano
      • 1 table spoon Aleppo Chilli
      • 2 bottles of passata
      • 8 really fresh large tomatoes 
      • A small bunch of basil 
      • Grated parmesan to taste
      • Olive oil
      • Salt & Pepper

       

      Method 

      • Turn a medium size frying pan on to a high heat, coat your ox cheeks oil and season with salt and pepper, Place the Ox Cheeks in the frying pan, and cook until golden brown. Set them aside and let them rest, take care to retain any juices.
      • Next Peel, and then dice your onion, add it in to one of your large sauce pans, on a low heat, and stir frequently
      • Now peel two cloves of garlic and grate finely. Add to the saucepan and stir before adding in the tomato purée and cooking for 5 minutes or so. 
      • Chop your tomatoes, the riper they are the better the sauce, add them to the saucepan and cook before adding in the passata and the cheeks along with any juices
      • Add a little Salt, Pepper, oregano and the Aleppo Chilli and cook for 4/5 hours on a ow heat (You can use a slow cooker if you like)
      • Once the meat is softened use two forks or the back of a large spoon to flake it into the rich red sauce.
      • Now it’s time to cook the pasta, in another large saucepan bring some water to the boil and add the pasta, cook until al dente before removing and adding into the pasta ragu sauce, finish the cooking of the pasta in here to allow the pasta to absorb the flavour of the sauce
      • Serve in a bowl, top with a some fresh basil and some freshly grated Parmesan 

       

      We mentioned earlier about the bowl of wine and glass of pasta and today I am going to go for this delight a lovely Red wine Gaja Sito Moresco*

       

      As an Italian wine producer, there is possibly no one more iconic than Gaja.

      Established back in 1859 by Giovanni Gaja, the Gaja family had moved from Spain to Italy towards the end of the 17th century.

       

      They first started making wines to be sold from their family tavern, by the end of the 19th Century they were supplying their wines to the Italian army.

       

      As their name grew, so to did their wines. Angelo Gaja took over the business in 1970 and today Gaja has 101 hectares of vineyards divided into 32 separate plots and produces around 30,000 cases of wine a year. Gaja produces world-class wines that sell for world-class prices.

       

      Sito Moresco is a blend of Nebbiolo, barbera, merlot and Cabernet Sauvignon. 12 months in oak creating a pale ruby hue with otes of red and black berries, sour cherries a Smokey finish with a hint of green pepper spice.

       

      All that said to simply put it. It is delicious and works incredibly with this dish.

       

      If you like the idea of having 55 wines by the glass to choose from then why not call in to WOOD Manchester to try them, or you can even pair them with Cheese and enjoy 5 glasses of wine and 5 cheeses in Homage at WOOD Manchester. Drink only is available from 8pm Wednesday to Saturday and pared with Cheese Wednesday to Saturday evenings or lunches Friday and Saturday.

       

      As always, thanks for reading and if you have any recipe suggestions or questions please do send them to me at @SimonJWoodUK or simon@woodmanchester.com

       

       

       

      Thanks, Simon

       

      Simon is Chef Patron or WOOD Manchester on First Street Manchester and WOODKRAFT ‘The Artisan Eatery’ on Regent Street in Cheltenham.

       

      Ox Cheek Tagliatelle
      Ox Cheek Tagliatelle | SIMON WOOD © FOR BROOD MAGAZINE
      WoodKraft Cheltenham
      Ox Cheek Tagliatelle | SIMON WOOD © FOR BROOD MAGAZINE
      Simon Wood
      Written by Simon Wood

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      SIMON WOOD’S FAMILY BBQ: VIMTO SWEET & SOUR HANGER STEAK KEBABS

      SIMON WOOD’S FAMILY BBQ: VIMTO SWEET & SOUR HANGER STEAK KEBABS

      VIMTO SWEET & SOUR HANGER STEAK KEBABS
      BY SIMON WOOD OF WOOD MANCHESTER AND WoodKraft Cheltenham. IMAGES © BROOD MAGAZINE

      It is important, so very important that we eat, cook and relax as a family. Despite life trying its best to get in the way. Once a week we should all make the time.

       

      This is my first column for Brood so I thought I’d lay out my food and family ethos as well as showing you some amazing hands on child friendly Summer BBQ recipes and a little something for the grown-ups to enjoy.

      Food and families are two topics in which everyone claims some expertise, and rightly so. Families are made up of people who eat food. Both families and food contribute to a person’s physical and social well-being throughout life and are the foundation of many memories, both good and maybe not.

      Dictionary definitions of food include terms such as wholesome, supporting growth, or providing energy. People recognize that food is necessary for the physical survival of their families. Although sometimes the purpose of food intake is only to satisfy hunger, the role of food in families goes much further than meeting physical needs.

      We can all recall many memories, special occasions, sad times and celebrations and in every one of them, Food, will at some point be what joins us together. The flavours, smells and sounds of a meal all evoke a sixth sense in us that immediately transport us to that event or period in time.

      It is important, so very important that we eat, cook and relax as a family. Despite life trying its best to get in the way. Once a week we should all make the time.

      VIMTO SWEET & SOUR HANGER STEAK KEBABS

      Today I’m going to focus on the Summer, the smell of a barbeque and dinner in the garden. And a recipe you can get the kids involved making.

       

      When I’m cooking in the restaurant or developing a new dish I have one brief. “Classic flavours served with playful authenticity” and this recipe does just that. It reminds me of my first Chinese, even though I’m using local Manchester products, Hangar Steak from my Butcher, Gav at Albion Farm. Vimto, there aren’t many Children (or Adults) that don’t enjoy the soft drink first sold in Lancashire. It was first manufactured as a health tonic in cordial form, then decades later as a carbonated drink. It contains the juice of grapes, raspberries and blackcurrants and that itself generates many childhood recollections.

       

      I use it as the sweetness in my Beef and Green Pepper Glaze, reminiscent of sweet and sour or beef in black bean sauce from family take-away treat nights.

       

      Using measures of two parts Vimto, one water and half red wine vinegar it’s a great yet simple marinade. In a saucepan add a little oil gently soften some sliced shallots before adding in your liquid marinade and reducing until sticky

       

      • 2 Shallots (Sliced)
      • 20ml Sunflower Oil
      • 300ml Vimto
      • 150ml Water
      • 75ml Red Wine Vinegar

       

      • Place a pan on a medium heat and add the oil, followed by the shallots. Soften the shallot gently and then add in the marinade. Reduce by just over half. Later in the recipe you’ll use a bunch of rosemary to glaze the almost cooked kebabs to give them a sticky sweet and sour glaze.

       

      In this recipe I’m using Hangar steak for my kebabs, you can use any steak for this recipe, it will work with Chicken or even Tofu. However I think beef is best and for that you need to get on good terms with your local butcher. I use Butcher Gav (@butcher_gav) from Albion Farm Shop Butchers in Saddleworth. He is an avid Grill master as well as being one of the best butchers in the business, the produce is amazing and it fits this recipe a treat, plus I’m supporting a local business which in the current climate is absolutely vital.

       

      Simon Wood
      BBQ IMAGES © FOR BROOD MAGAZINE

      For this recipe I’m going to cook for the family, that’s me and the kids (and Grandchild) so in total around 8 People. Here is what you’ll need.

       

      • 5 kilos of Beef
      • 8 Large Green Peppers
      • 8 Large Spring Onions (The giant ones)
      • 6 big sprigs of rosemary (to brush)
      • Maldon Sea Salt
      • 8 Metal 14” Kebab Skewers
      • 200ml Sunflower oil
      • 5 Sprigs of rosemary tied with string

       

      Method

       

      • First Dice your beef into equal sized pieces, around 1.5 inches square is best
      • De-seed and chop your peppers into the same size
      • Then, Half your onions
      • Next starting with the onion, then pepper, followed the beef layer up your kebab skewers with a piece of pepper between every chunk of steak.
      • Drizzle in oil and then Season with a good amount of Maldon Salt before grilling at 200ºc turning until thoroughly cooked, around 15 minutes
      • For the last 5 minutes use the sticky glaze and rosemary brush to coat the meat in the delicious marinade. Don’t do this to soon or the sugar will burn before the meat is cooked.

       

      Once cooked, charred and sticky make sure you leave the kebabs to rest thoroughly at least 10-12 minutes, this is so important and, gives everyone time to take in the smell and anticipation of dinner to be served. I would serve this with a simple green salad and a warm and toasty barbequed flatbread.

       

      Now, while you’re waiting for the meat to rest the grown-ups can enjoy this particularly Summery drink using one of my favourite flavours, Lemon.

       

      A Limoncello Spritz

       

      25ml Luxardo Limoncello

      25ml Forty-Five Dry Vermouth

      Fill with ice and then Top with Sparkling Wine of Choice.

       

      My choice is Exton Park RB45 this is the drink of choice for my restaurants Chefs Table arrival and shows an abundance of tropical and citrus fruit, with subtle notes of vanilla and orange blossom, it works amazingly well with this cocktail

       Once Poured simply Garnish with a Lemon twist or some Verbena before relaxing and enjoying making invaluable food related memories with the people that matter the most.

       

      I do hope you have enjoyed my first Column for Brood, Thanks for reading and if you have any recipe suggestions or questions please do send them to me at @SimonJWoodUK or simon@woodmanchester.com

       

      Thanks, Simon

       

       

      Simon is Chef Patron or WOOD Manchester on First Street Manchester and WOODKRAFT ‘The Artisan Eatery’ on Regent Street in Cheltenham.

      WoodKraft Cheltenham
      Simon Wood
      Written by Simon Wood

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