Browse 2 recipes collected around lunch.
◷ 172 minmedium
A crisp, homemade shortcrust shell filled with smoky bacon and tender egg-and-cream custard, without cheese or onion. Allow about 3 hours, including chilling and resting; additional chilling or baking may extend this.
Oct 4
◷ 79 minmedium
Light, crisp baguettes filled with browned lemongrass pork, pâté and mayonnaise, balanced by sharp-sweet carrot and daikon pickles, cucumber, coriander and fresh chilli.
Oct 3Compare the ingredients, cooking time and equipment below to find a dish that fits your plans. Each recipe includes quantities and a step-by-step method.
Preparation takes 44 minutes. Cooking takes 100 minutes. Allow 172 minutes in total. Makes 6 servings. Key ingredients: plain flour, for the pastry, plain flour, for dusting, cold unsalted butter, cut into 1 cm cubes, fine salt, cold water. Equipment: 23 cm loose-bottomed metal tart tin, approximately 3 cm deep, Sturdy metal baking tray large enough to support the tin, Mixing bowls, table knife and whisk, Kitchen scales, Rolling pin and fork, Wrapping material for chilling the pastry, Baking parchment, Approximately 600–800 g baking beans, enough to support the base and sides, 24–26 cm frying pan, Sieve, heatproof bowl and plate, Pastry brush, Small serrated knife, Digital food thermometer, Cooling rack.
Kitchen tip: If the pastry becomes soft or greasy during rolling, chill it for another 10–15 minutes before continuing; this extends the schedule.
Preparation takes 47 minutes. Cooking takes 35 minutes. Allow 79 minutes in total. Makes 4 servings. Key ingredients: raw boneless pork shoulder steaks, weighed after trimming tough connective tissue and excessive external fat, fresh lemongrass tender core, weighed after removing woody outer layers, peeled garlic, ordinary fish sauce, light soy sauce. Equipment: 28 cm heavy frying pan, Thin-tip digital food thermometer, Non-reactive bowl of at least 1.5 litres for the pickles, Bowl and cover for marinating the pork, Separate raw-meat and ready-to-eat chopping boards, Sharp knife and fine grater, One pair of tongs reserved for loading and turning raw or partly cooked pork, with a separate resting dish, A second, clean pair of tongs reserved for transferring fully cooked pork and assembling sandwiches, Clean plate and foil for cooked pork, Baking tray large enough for four baguettes without stacking, Sieve, Kitchen paper for removing burnt pan residue.
Kitchen tip: A 28 cm pan should hold about 200 g sliced pork in one uncrowded layer. If yours cannot, use more batches and allow extra cooking time rather than stacking the meat.