Russell Clamp

I've changed my username. Please go to @russellclamp

[Russell Clamp @eatlikeanadult]

The destruction of the human race will be televised.. or tweeted.

[Russell Clamp @eatlikeanadult]

British expectations of summer weather...

Anything below 25C:
"When's the summer going to arrive?"

Anything above 25C:
"It's too hot for me now."

[Russell Clamp @eatlikeanadult]

It’s going to be a good day.

When I make hollandaise in larger quantities I use the blender or food processor method.

What’s your preferred method?

[Russell Clamp @eatlikeanadult]

Chipotle Mayo Sardines on Rye (or Sourdough)

This is a fantastic little lunch in under 10 minutes; an open faced rye sandwich with bags of flavour.

2 slices rye bread
140 g sardines (tinned in olive oil, weighted out drained)
5 g mayonnaise
1 tsp chili sauce (I like chipotle for its smokiness)
2 tsp chives (finely cut) (reserve some for garnish)
1/2 tsp lime juice
1/4 tsp salt
Pinch black pepper
30 g baby tomatoes

1. Toast up your rye bread on both sides, either in a toaster or in a pan. The colour won't change too much, but it will crisp up slightly on the surface and edges.

2. Drain the olive oil from the sardines and transfer to a bowl. Break up the sardines with a fork.

3. Add the mayo, chilli sauce, chives (reserve a little for garnish if you like), lime juice, salt and black pepper. Mix with a fork again.

4. Cut the baby tomatoes and either add them to the bowl, or cook them for a couple of minutes in a pan or air frier. If you do the latter, they work best on top, as I've done in the photo, rather than mixed in to the sardines.

5. Top the toasted rye bread with the sardines, tomatoes and remaining chive if you saved some for garnish.

[Russell Clamp @eatlikeanadult]

When did we go from…’to listen to music wear your headphones’

To…‘I’m playing my music, wear your headphones if you don’t want to hear it’?

[Russell Clamp @eatlikeanadult]

🥔 This is my favourite way to do roast tatties now.

Triple cooked beef fat potatoes.

You can miss out the frying stage if you like, but it does give a nice extra little crispiness.

I love that I can do stages 1 & 2 the day before and finish them off on Christmas Day (or, let's face it, any day in the autumn & winter).

I learnt this tekkers when I was working at Grassfed restaurant in Camden. They do incredible grassfed beef over coals. Incredible combo with these spuds.

[Russell Clamp @eatlikeanadult]

🍳 Love these Spanish-style olive oil fried eggs.

Yes, I know @chefjoseandres didn't invent this, but he's where I learnt them. I would say he popularised them.

I also know your Asian grandmother has been making something similar for 80 years.

Olive oil is perfectly healthy to fry in. I'd use it over seed oils any (and every) day.

[Russell Clamp @eatlikeanadult]

This is your Christmas morning one pan breakfast: the Smoked Salmon Savoury Dutch Baby.

If you've never heard of a Dutch Baby before, it’s like a cross between a pancake and a Yorkshire pudding. They're more eggy than a Yorkshire and are originally made to be sweet, filled with fruit, cream or whatever you want.

But they're also not Dutch! They are based on the crepe-like German pancake called pfannkuchen. Named by a mispronunciation of "Deutsch" (meaning German) as "Dutch".

1/4 of this recipe was perfect for breakfast/brunch for me. It's actually quite light and will leave room for Christmas Day chocolates and dinner later on. They will puff up better if they're at room temp.

Recipe

4 eggs
180g milk
90g plain flour
1/4 tsp salt
80g butter
20g parmesan cheese
15g fresh parsley, dill & tarragon
1 garlic clove

Preheat your oven to 230°C (445°F) and place your cast iron pan on the middle shelf. Make sure there's enough space above it for your Dutch Baby to expand.
In a stick blender jug add the eggs, flour, milk & salt. Blend until smooth and aerated. This can also be done in a stand up blender.
Leave the mixture to stand whilst the oven comes up to temperature. The closer the mix is to room temp, the better rise you'll get in the finished product.
Grate the parmesan, chop the herbs fine and mince the garlic. Transfer to a bowl. I like to add a pinch of salt to this mixture also.
When you're ready to go, remove the pan from the oven and add the butter. Let it bubble and melt down completely. Then pour your batter mix into the pan.
Scatter the cheese and herb mix over the top and return to the oven for 15 to 20 minutes. Do not open the oven during this time.

To serve

200g smoked salmon
50g crème fraîche
2 tsp fresh dill
1 tbsp lemon juice
1 tsp lemon zest
1/4 tsp salt

In a bowl mix the crème fraîche, chopped dill, lemon zest and salt.
Arrange the smoked salmon in the bottom of the Dutch Baby and spoon over the dill crème fraîche.

Dill
Flaky salt
Black pepper
Lemon Zest

Top with more fresh dill, flaky salt, black pepper and lemon zest to your taste.

[Russell Clamp @eatlikeanadult]

A little bit late posting this one on X, but it's good for all leftovers, whatever time of the year.

Savoury Dutch Babies Episode 4 of 12
The Christmas Leftovers One

Recipe

4 eggs
180g milk
90g plain flour
1/4 tsp salt
40g butter
20g parmesan cheese
5g fresh thyme
1 small sage leaf
1 garlic clove

Your Christmas leftovers at room temperature
Leftover gravy, heated up

Preheat your oven to 230°C (445°F) and place your oven safe pan on the middle shelf. Make sure there's enough space above it for your Dutch Baby to expand.
In a stick blender jug add the eggs, flour, milk & salt. Blend until smooth and aerated. This can also be done in a stand up blender.

Leave the mixture to stand whilst the oven comes up to temperature. The closer the mix is to room temp, the better rise you'll get in the finished product.
Grate the parmesan, chop the herbs fine and mince the garlic. Transfer to a bowl. I like to add a pinch of salt to this mixture also.

When you're ready to go, remove the pan from the oven and add the butter. Let it bubble and melt down completely. Then pour your batter mix into the pan.
Scatter the cheese and herb mix over the top and return to the oven for 15 to 20 minutes. Do not open the oven during this time.

Remove from the oven, fill with your leftovers (they should be up to room temp so they get hot in the oven) and return to the oven for a further 10 minutes. If it looks like it's getting too much colour, turn it down to 200°C (390°F).

Cut into quarters and drizzle with hot gravy.

[Russell Clamp @eatlikeanadult]

Upside down leftovers puff pastry tarts are not just for Christmas.

These are seriously good! I'm saying these are better than Christmas leftovers sandwiches and leftovers curry combined. I need to find a way to eat these all year round because once a year isn't going to be enough.

Save this recipe for your post-Christmas cooking...

500g puff pastry
Small handful of plain flour
Selection of Christmas leftovers
1 tbsp olive oil
1 egg, whisked

Preheat the oven to 200°C/390°F

Dust your board, rolling and pastry with plain flour.
Roll out your pastry so it's 2mm to 3mm thick and fits to your roasting tray. Save any offcuts to reroll for later use.

Cut into 6 individual pieces and place in the tray to check sizing.

Cut down any chunky items in your leftovers stash. I usually cut sausages in half lengthways. Parsnips and definitely potatoes need cutting down too.

Line your tray with baking parchment and wipe the olive oil over it.

Arrange the leftovers on the baking parchment.
If you've got bread sauce put a little of that in the middle of each piece of pastry.

Top the leftovers with the pastry.

Score the pastry and brush the beaten egg over the top.

Bake in the oven for 20 to 30 minutes; until the pastry is golden brown.

Remove from the oven, take out the tarts on the sheet from the tray and score between each one.

Turn them over, top with some warmed cranberry sauce, Maldon salt, black pepper and parmesan.

[Russell Clamp @eatlikeanadult]

Dutch Babies Episode 7:
The Caramelised Onions & Goat's Cheese One

4 eggs
180g milk
90g plain flour
1/4 tsp salt
40g butter
1g fresh basil
1 garlic clove
150g goat's cheese

- Preheat the oven to 230°C.
- In a stick blender jug add the eggs, flour, milk & salt. - Blend until smooth and aerated.
- Leave the mixture to stand whilst the oven comes up to temperature. The closer the mix is to room temp, the better rise you'll get in the finished product.
- Caramelise your onions
- Chiffonade the basil, mince the garlic and break up half the goat cheese into a bowl with a pinch of salt.
- When you're ready to go, place the pan in the oven for around 10 minutes to get ripping hot.
- Remove the pan from the oven and add the butter. Let it bubble and melt down completely. Then pour your batter mix into the pan.
- Scatter the cheese and herb mix over the top and return to the oven for 15 minutes. Do not open the oven during this time.
- Top your Dutch baby with the onions (they can be warmed up again if you like), scatter the rest of the goat's cheese which will melt on the onions.
- I like to also top with some whole basil leaves, pepper and red chilli flakes.

[Russell Clamp @eatlikeanadult]

Do don't often do desserts, but when I do...

Loaf Pan Basque Cheesecake

750g full-fat cream cheese (at room temperature)
225g caster sugar
15g corn flour
3 whole eggs (at room temperature)
225ml double cream (at room temperature) (can switch out for flavoured cream)
¼ teaspoon fine sea salt

1. Preheat the oven to 460F/240C.
2. Beat the cream cheese and the caster sugar in a bowl with an electric hand mixer.
3. Add the 3 eggs one by one and mix until smooth.
4. Add 225ml double cream and mix again.
5. Finally add the salt and cornstarch and mix.
Line the loaf pan with parchment and pour in the batter. Tap the tin on the worksurface a few times to get rid of air bubbles.
6. Bake uncovered for 40 minutes or until the top is slightly blackened. Do not open the oven door during this time.
7. Once the cheesecake is cooled down, transfer it to the fridge.
8. Allow it to set overnight before slicing and serving.

Cherry Sauce

500g frozen cherries
1 tbsp lemon juice
2 tbsp sugar

1. Heat the cherries in a pan for 5 to 10 minutes.
2. Add in the lemon juice and sugar.
3. Cook for a few minutes then use a stick blender to blend them as smooth as possible.
4. Reduce down to desired consistency and finally pass through a sieve into a bowl over ice to cool.

[Russell Clamp @eatlikeanadult]

A pulled pork sandwich is a top-tier sandwich.

I love making them with slow cooker pork shoulder.

In this thread I’ll show you how to make it.

[Russell Clamp @eatlikeanadult]

Savoury Dutch Babies Episode 8
🍍 Honey Roast Ham, Burrata & Grilled Pineapple

Recipe

4 eggs
180g milk
90g plain flour
1/4 tsp salt
80g butter
20g parmesan cheese
15g fresh basil
1 garlic clove

Preheat your oven to 230°C (445°F) and place your oven safe pan on the middle shelf. Make sure there's enough space above it for your Dutch Baby to expand.
In a stick blender jug add the eggs, flour, milk & salt. Blend until smooth and aerated. This can also be done in a stand up blender.

Leave the mixture to stand whilst the oven comes up to temperature. The closer the mix is to room temp, the better rise you'll get in the finished product.
Grate the parmesan, chiffonade the basil and mince the garlic. Transfer to a bowl. I like to add a pinch of salt to this mixture also.

When you're ready to go, remove the pan from the oven and add the butter. Let it bubble and melt down completely. Then pour your batter mix into the pan.
Scatter the cheese and herb mix over the top and return to the oven for 15 minutes. Do not open the oven during this time.

To serve

200g honey roast ham
150g pineapple
1 ball of burrata
2 tsp fresh basil
1/4 tsp Maldon salt
Freshly ground black pepper
Chilli oil
Chilli flakes

Toss the pineapple in a little oil and grill for a few minutes on each side.

Warm the ham and put that in the Dutch baby when it comes out of the oven.

Break up the burrata by hand and arrange on top of the ham.

Follow that up with the grilled pineapple.

Top with fresh basil leaves, chilli oil if you want, salt, black pepper and chilli flakes.

[Russell Clamp @eatlikeanadult]

Making a pan sauce from your chicken breast 'fond' turns a decent chicken breast into elite-level dinner with not much extra effort. You could also add some cream and maybe Dijon mustard to this one.

Chicken fond
1 medium shallot
1 clove garlic
100 ml dry white wine
100 ml chicken stock
Juice of ½ a lemon
50g cold butter
Kosher salt
Freshly ground pepper
5g parsley

- Start with your stainless pan cool. Allowing it to heat up as the meat browns means that when the Maillard reaction happens (the browning of the meat) it will release from the pan perfectly.

- So, a cold pan, a splash of olive oil and chicken breasts in, skin side down. Get those on a medium heat and keep your eye on them. You need to be able to leave them long enough for them to brown nicely and release. If you’re unsure, go low to start and then turn the heat up a little to get the beautiful golden brown you’re looking for.

- When they’re golden, turn them over and put the pan in a preheated oven at 180°C for 15 minutes.
- Remove them from the oven, check the internal temperature is at least 75°C and transfer them to a rack or plate to rest.

- Get your pan on the stove (really important to remember throughout the process that the handle is very hot) and add finely diced shallots. Cook those off for a minute to two, then add 1 clove of crushed garlic. Cook for 1 more minute.

- Add your wine and/or chicken stock to deglaze the pan. You shouldn’t need to scrape the pan too much or at all to get the fond off and into the sauce.

- Get that on a medium high heat to reduce quite aggressively for up to 10 minutes. Stay with it and stir every couple of minutes. When it’s almost there, add the lemon juice and season with salt and pepper.

- Reduce a little more until your spoon leaves a trail in the sauce. In the video I’ve reduced it down quite a lot for maximum flavour. You might not want to go quite that far.

- Turn off the heat and let it cool for 1 minute. Add your cold butter and whisk to emulsify. The advantage of stainless steel here is that you can use a metal whisk without worry for the surface. The butter needs to be cold from the fridge or it will split. If it splits, add a tsp of cold water and whisk again to bring it back together.

- Season to taste, add in some chopped parsley and you’re ready to serve.

[Russell Clamp @eatlikeanadult]

Cooking is a nurturing thing.

[Russell Clamp @eatlikeanadult]

Savoury Dutch Babies Episode 6 of 12
The Full English One

OK, so technically not a 'full' English since some items are missing. But I did go to town on this. If you want to make something simpler and still delicious, maybe just choose sausage or bacon and one other item.

Dutch Baby Recipe

4 eggs
180g milk
90g plain flour
1/4 tsp salt
30g butter
20g Apple Smoked Cheddar Cheese
15g chopped chives or parsley
1 garlic clove

I filled it with...

Sausages
Back bacon
Grilled/fried tomatoes
Mushrooms fried with butter
Fried eggs
Ketchup
Brown sauce

Preheat your oven to 230°C (445°F) and place your oven safe pan on the middle shelf. Make sure there's enough space above it for your Dutch Baby to expand.
In a stick blender jug add the eggs, flour, milk & salt. Blend until smooth and aerated. This can also be done in a stand up blender.

Leave the mixture to stand whilst the oven comes up to temperature. The closer the mix is to room temp, the better rise you'll get in the finished product.
This batter does really well in the fridge overnight if you want to make it the day before. Just make sure you leave it out to get up to room temp before cooking.

Grate the cheddar, chop the herbs and mince the garlic. Transfer to a bowl. I like to add a pinch of salt to this mixture also.

When you're ready to go, remove the pan from the oven and add the butter. Let it bubble and melt down completely. Then pour your batter mix into the pan.
Scatter the cheese and herb mix over the top and return to the oven for 15 to 20 minutes. Do not open the oven during this time.

[Russell Clamp @eatlikeanadult]

I give to you the burrata, Parma ham and sundried tomato savoury Dutch baby. This is the second in what's turning out to be a series. How many more do I have in me?

These babies are good for Christmas morning breakfast, boxing day breakfast/lunch/dinner or New Year's Day when you need something quick, easy and delicious. When don't you need that, honestly?

4 eggs
180g milk
90g plain flour
1/4 tsp salt
80g butter
20g parmesan cheese
15g fresh basil & tarragon
1 garlic clove

Preheat your oven to 230°C (445°F) and place your cast iron pan on the middle shelf. Make sure there's enough space above it for your Dutch Baby to expand.
In a stick blender jug add the eggs, flour, milk & salt. Blend until smooth and aerated. This can also be done in a stand up blender.

Leave the mixture to stand whilst the oven comes up to temperature. The closer the mix is to room temp, the better rise you'll get in the finished product.
Grate the parmesan, chop the herbs fine and mince the garlic. Transfer to a bowl. I like to add a pinch of salt to this mixture also (although I forgot it in the video).

When you're ready to go, remove the pan from the oven and add the butter. Let it bubble and melt down completely. Then pour your batter mix into the pan.
Scatter the cheese and herb mix over the top and return to the oven for 15 minutes. Do not open the oven during this time.

To serve

3 tbsp of your favourite sundried tomato pesto/paste
200g Parma ham
1 ball of burrata
2 tsp fresh basil
1/4 tsp Maldon salt
Freshly ground black pepper

Make nests with the ham and scatter around.

Break up the burrata by hand and arrange around the hand. I like to top with some more of the ham so it's not all cheese visually.

Top with fresh basil leaves, olive oil if you want, salt and black pepper.

[Russell Clamp @eatlikeanadult]

Pork cheeks are hugely underrated meat. Incredibly tender when braised. Your local butcher will be able to get them for you.

Braised Pork Cheeks with Padron Peppers & Smashed Potatoes

500g pork cheeks
1 onion
1 carrot
1 stalk celery
1 tomato
1 clove garlic
1 sprig rosemary
2 sprigs thyme
1 bottle Spanish red
250g chicken or beef stock
2 tbsp tomato paste
2 tsp salt
4 tbsp olive oil

250g new potatoes
3 tbsp goose fat
1 tsp salt
1 tsp smoked paprika

200g padron peppers
2 tbsp olive oil
Flaky salt

- Medium dice the onion, carrot and celery.

- Marinate the pork and the onion, carrot and celery in wine for 24 hours or as long as you can stand it up to 24 hours. I’d say a few hours minimum is OK.

- Remove the pork cheeks from the wine and strain off the wine from the vegetables.

- Sear the cheeks in olive oil and set aside.

- Medium dice the tomato and combine it with the onion, carrot and celery in the pan on a high heat until caramelised.

- Add in the garlic and tomato paste and cook for a few more minutes.

- Add the pork cheeks back in, along with the red wine. Reduce the liquid down by half.

- Add the chicken stock, herbs & salt.

- Turn the heat down really low, put a lid on and braise for 3 to 4 hours until the pork cheeks are tender. I like to leave a slight crack in the lid so the sauce reduces.

- Steam or boil the potatoes until cooked through. Place them in a baking tray lined with parchment and crush them gently. Brush them with duck fat and season with salt and pepper. Sprinkle over a little smoky paprika too.

- Preheat the oven to 230°C (450°F) and cook for 30 minutes or until crispy golden brown. I like to turn them over and do the same again for around 20 minutes.

- If topping with padron peppers, bring a pan to a high heat and add the oil and a sprinkle of salt. Cook them until they are completely soft and the skin is blistered but not burnt

#porkcheeks #recipe #recipes #RecipeOfTheDay