Shiitake Broth with Aromatic Herbs

‘This broth is all about reducing ingredients into their essential parts in a careful, considered effort to nurture a purity from them.’

SERVES 4

Ingredients

350g (12oz) fresh shiitake mushrooms,thinly sliced

1.6 litres (2¾ pints) cold water

2g (1/16oz) kombu

light soy sauce, salt, white sugar and white pepper, to taste

a large selection of soft herbs, such as tiny basil leaves, tarragon, chervil, sorrel, chives, fennel etc 

a few drops of extra virgin olive oil,to serve

kombu | shiso | fennel | tarragon

Method

1. Combine the shiitake and measured water in a saucepan and heat to 70°C (158°F). Gently continue to heat at 70°C (158°F) for 2 hours. Remove from heat and allow to cool. Strain through a fine sieve, setting the cooked shiitake aside for another use.

2. Pour the stock back into a clean pan and heat to 70°C (158°F), until

hot but not quite simmering. Add kombu and continue to heat at 70°C (158°F) for 15 minutes. Remove from the heat and strain out the kombu.

2. Season the broth to taste with a decent amount of light soy sauce, a little salt, a small pinch of sugar and a tiny grind of freshly ground white pepper.

3. In warm bowls, place the soft herbs and a few drops of olive oil. Reheat the broth and pour over the bowls tableside. Eat immediately.

Rosemary Calendula Polenta Cakes

‘Moist and crumbly at the same time, these tasty aromatic polenta cakes sweetened with manuka honey are a sweet-savoury delight.’

MAKES 12

Ingredients

2 teaspoons minced rosemary, plus

24 tips to garnish

1 teaspoon finely chopped dried calendula petals

45g (1½oz) light brown sugar

400g (14oz) plain flour or pastry flour, plus extra for dusting

190g (6¾oz) stoneground yellow polenta

1 tablespoon plus 1 teaspoon baking powder

350g (12oz) unsalted butter, cut into

3mm (1/8 inch) cubes and frozen

1 large egg plus 1 large egg yolk

3 tablespoons manuka honey

125g (4½oz) crème fraîche

To serve

2 teaspoons double cream

24 rosemary tips with a bit of sprig

1 tablespoon dried or fresh calendula petals

Method

1. Adjust the oven rack to the middle position and preheat the oven to 180°C (350°F), Gas Mark 4. Line a baking sheet with nonstick baking paper or a silicone mat.

2. Put the rosemary, calendula and sugar into a small bowl. Rub the herbs with your fingers to release the oils into the sugar, then set aside.

3. In the bowl of a food processor fitted with the steel ‘S’ blade, or in the bowl of a stand mixer fitted with the paddle attachment, combine the flour, polenta, baking powder and sugar mixture and process, or mix on low speed, to incorporate. Add the butter and pulse, or mix on low, until the mixture is pale yellow and the consistency of a fine meal.

4. Transfer the mixture to a large bowl and make a well in the centre. Pour in the egg, egg yolk, honey and crème fraîche and whisk together. Using one hand, draw in the dry ingredients, mixing until just combined.

5. Wash and dry your hands, then lightly dust them with flour. Turn the dough out on to a lightly floured work surface and gently knead a few times gathering the dough into a ball. Roll or pat the dough into a rectangle about 2cm (¾ inch) thick. Cut the polenta cakes into rectangles (or whatever shape you wish), cutting closely together and keeping the trimmings intact.

6. Gather the trimmings and gently push and press together, then cut out the remaining dough. Place the polenta cakes 2.5cm (1 inch) apart on the prepared baking sheet. Brush the tops with the cream, then press 2 rosemary sprigs and a scattering of chopped calendula petals on top of each.

7. Bake for 30 minutes until slightly browned and firm to the touch. Let sit until cool enough to eat, then serve immediately.

Chocolate Cake with Liquorice Espresso Buttercream

‘Chocolate, espresso and liquorice – what a revelation! I love how the liquorice elongates the flavour of the chocolate. Add in the deep, bitter notes of espresso, and you’ve got a trio of flavours that are truly meant to be together.’

SERVES 6

Ingredients

95g (3¼oz) plain flour

45g (1½oz) unsweetened natural cocoa powder, plus extra for dusting

185g (6½oz) granulated sugar

1 teaspoon bicarbonate of soda

½ teaspoon baking powder

½ teaspoon salt

60ml (4 tablespoons) vegetable oil

1 large egg

1 teaspoon ground liquorice root, plus extra for dusting

100ml (3½fl oz) buttermilk, at room temperature

100ml (3½fl oz) strong coffee, cooled

For the buttercream

90g (3¼oz) granulated sugar

1 large egg, plus 1 large egg yolk

30ml (1fl oz) water

200g (7oz) unsalted butter, at room temperature, cubed

10g (¼oz) good-quality instant espresso powder

1 tablespoon ground liquorice root

½ teaspoon salt

Method

1. Preheat the oven to 160°C (325°F), Gas Mark 3. Grease a 450g (1lb) loaf tin and line it with nonstick baking paper. Set aside.

2. In a medium bowl, sift together the flour and cocoa powder. Add the sugar, bicarbonate of soda, baking powder and salt. Whisk together and set aside. 

3. In a separate bowl, whisk together the vegetable oil, egg, ground liquorice root and buttermilk. Then whisk in the coffee.

4. Create a well in the centre of the dry ingredients. Gradually pour the wet ingredients into the dry, whisking continuously until everything is well combined.

5. Pour the batter into the prepared loaf tin and bake for 25 minutes. Rotate the tin and continue baking for another 20–25 minutes, or until a skewer inserted into the middle of the cake comes out clean. Allow the cake to cool in the tin on a wire rack.

6. To make the buttercream, in the bowl of a stand mixer fitted with the whisk attachment, whisk together the sugar, egg and egg yolk. Add the measured water to the mixture. Then place the bowl over a pan of simmering water, ensuring the bottom of the bowl does not touch the water. Continuously whisk the egg mixture until it reaches 125°C (257°F), then immediately remove from the heat.

7. Attach the bowl to the stand mixer. Whisk on medium-high speed for about 5 minutes until the mixture is thick, satiny and cooled to room temperature.

8. While mixing on medium speed, gradually add the cubes of butter. Once all the butter is incorporated, increase the speed to high and beat until the buttercream thickens and becomes glossy. Beat in the instant espresso powder, liquorice and salt. Adjust the flavouring of liquorice and salt to taste.

9. Once the cake has cooled, remove it from the tin. Spread the buttercream evenly over the top of the cake. Store any leftover buttercream in the refrigerator for up to a week or in the freezer for up to 3 months. To use it again, bring it to room temperature and re-whip in the stand mixer before using.

10. Lightly dust the cake with cocoa powder, then follow with a light dusting of ground liquorice root. Slice and serve. This will keep in the refrigerator in an airtight container for up to 2 weeks.

The Apothecary Chef by Natasha MacAller. Published by Kyle Books. Photography by Manja Wachsmuth