My Last Supper Quotes

“Buttered cabbage You have to like the taste of butter to enjoy this. Make sure to use a salted butter that you like on your toast. If it’s right for breakfast, it’s right for this. It takes about twenty-five minutes from start to finish. Serves four as a side dish INGREDIENTS Half a white cabbage 300ml stock (from cube, either vegetable or chicken, depending on whether you wish to keep it meat-free or not) 50g salted butter (double it if you fancy) Olive oil One clove of garlic (optional) Salt and pepper Remove the core of the cabbage and slice the rest up. You need to have reasonable-sized leaves a few centimetres across. Gently heat a tablespoon of the olive oil in a high-sided frying pan. After a minute or so, add the cabbage and move around to coat with the oil. Add the butter in two or three pieces. When it’s melted, stir the cabbage around to coat. Pour in 150ml of the stock, mix it all together, then turn the heat down so the liquid is on a gentle bubble. Don’t move the cabbage around. The liquid will thicken. When it has reduced down to a thick syrup, add another 150ml of the stock, stir and leave it to bubble away again. You want the leaves at the bottom to caramelise slightly in the reducing buttery liquor. At this point you can add slices of garlic to the broth, if you want to. When the liquor has thickened again, the cabbage will be done. Add a grind of black pepper. (Tip: a generous teaspoon of sesame oil will shift it a few thousand miles to the east.)”
― Jay Rayner, My Last Supper: One Meal, a Lifetime in the Making

“Chorizo, tomatoes and eggs Feeds three to four as a snack or just you if you’ve had a crappy day and are wondering what the point of it all really is. INGREDIENTS One medium onion, chopped 250g cooking chorizo, skinned (piquant or not, depending on taste) Two 400g tins of chopped tomatoes. Buy the expensive ones if it makes you feel better about yourself, but the cheap ones will do the job 200g grated cheddar 100g torn-up mozzarella Three eggs Bunch of coriander 200g jar of pickled jalapeños Heat the oven to 200°C. Gently fry the chopped onion in olive oil in a deep-sided frying pan until soft. Break the chorizo into thumbnail-sized nuggets and fry with the onion. When the chorizo is browned, add the tomatoes, mix all the ingredients together, turn down the heat and let it simmer gently on the hob for twenty minutes or so until almost all the liquid has been boiled off. Stir occasionally to stop it sticking to the bottom of the pan. Decant half the mixture into an oven-proof casserole dish. Cover with half the mixed cheese. Add the rest of the tomato and chorizo mixture and cover with the remaining cheese. Put in the oven and leave until the cheese has started to brown and the liquid around the edges is bubbling. Take the dish out of the oven and turn on the grill. Meanwhile, crack the three eggs across the top. Put under the grill for about five minutes or until the eggs are cooked through. Scatter with the coriander and the pickled jalapeños. Eat this by scooping with tortilla chips.”
― Jay Rayner, My Last Supper: One Meal, a Lifetime in the Making