Tom Kerridge reveals recipe ahead of Food Festival
12 Jul 2016
We’ve got an exciting excusive from one of our Food Festival stars. Star of Bake Off Crème De La Crème, Tom Kerridge has revealed one of the exclusive recipes he will be cooking live at our Food Festival on Saturday 23 July.
Warm tomato, onion and bread salad with beef dripping dressing.
Tom said: “This makes great use of leftover beef dripping, a flavour that takes me right back to my childhood. Tomatoes and beef are a classic combination, and this is a British version of the great Italian salad, panzanella, intended to use up stale bread.”
2 red onions, peeled
½ loaf of sourdough bread, torn into bite sized chunks
150g beef dripping, melted
1kg mixed heritage tomatoes, all roughly chopped
1 white onion, very thinly sliced
2 tablespoons lemon thyme leaves
2 tablespoons sea salt flakes
2 table spoons onion seeds, toasted, salt and pepper, to taste
For the beef dripping dressing
150g beef dripping
4 tablespoons chopped chives
4 tablespoons chopped spring onion, green part only
3 tablespoons Cabernet Sauvignon vinegar
Preheat the oven at 180C/Gas Mark 4. Trim the root ends of the red onions, then cut them into ½ cm wedges, but keep them attached at the root ends so they don’t fall apart. Drizzle them with a little rapeseed oil and place in a small roasting tray. Place the tray in the oven and roast the onions for 10-15 minutes., until tender and caramelized.
Place the bread in another roasting tray and drizzle with 150g of the beef dripping. Add the tray to the oven and toast the bread for 6-8 minutes until crispy and lightly browned.
Season straight away when the croutons come out of the oven so they absorb the flavour as they cool. You can toast the bread while you are roasting the red onions. Do not turn the oven off.
Meanwhile, place the tomatoes, white onion and lemon thyme leaves in a large non-metallic bowl. Add the sea salt flakes and mix thoroughly. Leave to one side for 15 minutes, or until the tomatoes start to breakdown and you see a lot of water in the bowl. Drain the tomato mix in a colander, then tip the tomatoes and onion seeds into a baking tray. Place the baking tray in the oven and roast the tomato mix for 1 -2 minutes just to warm through.
To make the beef dripping dressing, melt 150g beef dripping in a frying pan over a low heat. Add the chives and spring onion and stir for just 30 seconds to warm through. Stir in the vinegar and season with salt and pepper.
Tip the warm tomato mix into a large bowl. Add the onion seeds, crusty beef-flavoured croutons and the roasted red onions. Add the beef dripping dressing, gently toss together and serve immediately.
The beef dripping can be left over from roast beef, or make your own from beef trimmings and beef fat from the butchers and a little butter. Dry-fry the trimmings in a heavy–based saucepan over a high heat until dark brown, but watch closely so they don’t burn. Add beef fat and butter, turn the heat down to low and leave to cook for 30-45 minutes until the fat and butter take on the flavour of the beef trimmings. Pass the fat through a fine sieve into a bowl and leave to cool completely. You can now cover and store in the fridge almost indefinitely.