TWIN PEAKS :- Cherry Pie

Yes your right of course, Twin Peaks was a TV series. However for those of you who are not aware there was of course a film that was released as a follow up to the series.  Therefore I have taken the opinion that it qualifies as a film, and its just as well because otherwise I wouldn't be able to blog about the dish that Kyle Maclachan tasted in nearly everyt episode which was of course Cherry Pie.

There are many variations of Cherry Pie out there but this one is one of the most tastiest.

The Ingredients

300g plain flour, plus extra for dusting

150g chilled unsalted butter, cubed, plus extra for greasing

100g golden caster sugar

1 large egg yolk

1 tbsp cornflour

Pinch of ground cinnamon

500g cherries, stoned

1 tbsp milk, for brushing

2 tbsp golden granulated sugar

How to make it

Put the flour, butter and 75g golden caster sugar into a food processor and pulse until the mixture resembles crumbs. Add the egg yolk and 2-3 tablespoons cold water. Pulse until the mixture comes together to form a ball. Turn out, wrap in cling film and chill for 30 minutes.

Mix the cornflour, remaining golden caster sugar and cinnamon together, then gently toss with the cherries in a bowl. Put a baking sheet into the oven and preheat it to 220°C/fan200°C/gas 7.

Grease a 23cm pie dish - ideally one made of enamel or metal. Roll out half the pastry on a lightly floured surface and use to line the dish. Trim the edges, pile the cherry mixture into the centre and spoon over 4 tablespoons water. Brush the pastry edges with water. Roll out the remaining pastry and use to cover the fruit, making a hole in the centre. Press the edges to seal, trim off the excess pastry and crimp the edges with your forefinger and thumb.

Brush the pie with milk and sprinkle with the granulated sugar. Put the pie on the baking sheet in the oven and bake for 15 minutes. Reduce the oven temperature to 180°C/fan160°C/gas 4 and bake for a further 15-20 minutes until the pastry is pale-golden. Serve with cream.

Now why not watch Kyle enjoying a good piece of Cherry Pie.

MEET THE PARENTS :- Meatloaf

Do you like Meatloaf? No not the musician although he is pretty darn special.  I am talking about the dish Meatloaf as featured in Meet the Parents.  Meatloaf can be regarded as rather boring, however it can be anything but.  So why not try this luxury version that I found at the following site
http://www.recipe4living.com/a_luxury_meatloaf.htm. 

The Ingredients

4 Tbs. butter

2 C. mushrooms, sliced

1 small onion, chopped

1-2 Tbs. minced garlic

1 small red bell pepper, chopped

1 tsp. dried thyme

1 1/4 lb. ground beef

1 1/4 C. breadcrumbs

1/2 C. grated parmesan cheese

1/2 C. plain yogurt

1 large egg, slightly beaten

1/4 C. ketchup or chili sauce

1 Tbs. Worcestershire sauce

8 oz. cheddar cheese, shredded

2 tsp. salt

1-2 tsp. black pepper

 

 

 

How to cook it

 

Set oven to 350 degrees.

Lightly grease a 9x5-inch loaf pan.

In a frying pan melt butter over medium heat, add in mushrooms, onion, red bell pepper, garlic and thyme;

Sauté for about 6 minutes, then transfer to a large bowl.

Add in all remaining ingredients; using clean hands mix thoroughly.

Place mixture into the prepared loaf pan, then place them onto a baking sheet to catch any spills. Bake for 50-60 minutes.

Using 2 forks remove the meatloaf from the pan.

Let rest 5-7 minutes before slicing.

 

See below for a clip of Meet the Parents
 

 

 

 

 

 

 

 

 

 

 

 

SHAME : - Lamb cutlets, 'done pink' with sweet mustard gravy

Shame, is an interesting film in which I am afraid it has to be said, not a lot actually happens.  However if you wish to master the art of the perfect stare and learn how to dress extremely snappily then this could just be the film for you.  Plus if your a fan of Michael Fassbender then you get to see quite a bit of him, maybe a little more than you may want at times depending on what you like! 
But what about the food I hear you ask well this time its lamb, and like Jake Lamotta with his steak in Raging Bull, its got to be done pink, well it has according to the knowledgeable waiter who appears in the film.  I can also recommend that if you wish to have an alcoholic tipple with your lamb a pinot noir would go down very well.
Whilst this recipe does not actually feature in the film it is truly scrumptious and I highly recommend it.

The Ingredients

 3 potatoes peeled and diced into 2cm chunks
 4 lamb cutlets
 200ml of good Beef Stock
 1/2 tbsp redcurrant jelly
 1/2 tbsp wholegrain mustard
 1 gem squash
 Butter, milk, salt and pepper


How to cook it

1. Bring a large saucepan of lightly salted water to the boil. Add the diced potatoes, and cook for about 10 minutes until tender. Drain, add a few splashes of milk, a knob of butter, salt and pepper to taste, and mash well. Keep warm

2. Bring another saucepan of lightly salted water to the boil. Add the gem squash and boil gently for about 10 minutes. Insert a knife to test if cooked (it should be soft). Remove and drain water when done. Keep warm

3. Place a non-stick frying pan on medium to high heat. Season the lamb cutlets well on both sides. Add a knob of butter to the frying pan and fry the cutlets for about 3 or 4 minutes on each side (turning only once), until golden brown but still pink in the middle. If you’d prefer your lamb well done, cook for about 6 minutes each side. When done to your liking, remove to a plate and cover with tin foil to rest for about 10 minutes. Retain the fat in the pan to make the gravy.

4. To make the gravy, return the pan with the fat from the cutlets in to the stove on medium heat. Add the beef stock and redcurrant jelly and simmer for about 5 minutes until thick and syrupy. Now stir in the wholegrain mustard and turn off the heat

5. To serve divide the mash between the plates. Place two lamb cutlets on each plate and slather with sweet mustard gravy. Cut the gems in half, scoop out the seeds (optional) and add a pat of butter and a few twists of salt and pepper. Serve a gem squash on each plate

Thanks to http://www.dailydish.co.za for this truly tasty dish

Why not take a peek below at Mr Fassbender and the director Steve McQueen (no not that one I am afraid he has not been with us for some time now) talking about the film.



VERTIGO :- Chicken Maryland

One of, if not the greatest movie ever made Vertico is my favourite film of all time.  Full of suspense and a great storyline it is a great example of Hitchcock at his all time best, all though interestingly a comparative failure at the box office.  During the film the classic Chicken Maryland makes an appearence and in homage of the film here is an interpretation of the meal.

Ingredients  

6 boneless chicken breast halves, cut in half lengthwise

2 cups buttermilk

1 cup all-purpose flour

2 eggs, beaten

1 1/3 cup dry breadcrumbs

6 tablespoons, plus 3 tablespoons butter, divided

Béchamel sauce:

2 1/2 tablespoons butter

2 tablespoons all-purpose flour

2 cups milk

1 teaspoon salt

1/8 (dash) teaspoon freshly grated nutmeg

3 ripe, firm bananas, peeled and sliced

 

 

How to make it

 

In a large, shallow pan, place the chicken in the buttermilk and marinate it in the refrigerator for 1 hour.

Preheat the oven to 375F. Melt 6 tablespoons of the butter in a large roasting pan. Drain and discard the buttermilk. Dredge each piece of chicken in the flour, then the eggs, and lastly, the breadcrumbs.

Place the chicken breasts in the roasting pan and bake for them 30-40 minutes, turning once.

Whilst the chicken is cooking make the béchamel sauce.  To do this in a large saucepan over medium heat, melt the butter and whisk in the flour until it forms a smooth paste. Continue whisking, cook for about 2 minutes, and then gradually – 1/3 cup at a time - add the milk. Continue whisking and cook until the sauce is completely heated through, smooth, and thickened. Remove from the heat and season with the salt and nutmeg.

To make the banana garnish, melt the remaining butter in a large skillet set over medium heat. Sauté the prepared banana slices in the butter until they turn golden brown.

Assemble the Chicken Maryland by arranging 2 pieces of chicken on a warm plate, drizzling it with a bit of Béchamel sauce, and then garnishing the plate with a few slices of sautéed banana.

See below for a clip of Vertigo

 

 

SILENCE OF THE LAMBS : - Liver, Fava Beans and a little Cianti

 

If you love film then you will find it impossible to ignore this one.  Liver, fava beans and a little Cianti.  However this one has a twist, it uses Lambs liver as opposed to the liver Dr Lecter apparantly used (I don't think I need to say what that was).  On the whole I think that it is probabaly a good substitution, unless you wish to be arrested.

Ingredients

1 Onion
2 Lambs Liver
1 750ml bottle of Cianti
Fava beans
Butter
Olive Oil


How to cook it

1. Slice a large onion into thick rings and saute in extra-virgin olive oil over moderately low    heat until deep golden.

2. Remove the onions and raise the heat to medium.

3. Season the liver with salt and pepper and saute in a mix of extra-virgin olive oil and  butter until done to your taste, personally I would suggest rare but some people may want it done a little longer.

4. Remove the liver and deglaze the pan with about 150ml of Cianti.

5  Blanch and shell the fava beans.

6. Fry them with butter until tender.

7. Season with a pinch of salt.

8. Serve pouring some of the glaze over the liver.


Thank you to  theslowcook.blogspot.co.uk which this receipe has been adapted from.


Now see below for the classic scene.

SE7EN : - Spaghetti with Sardines and Red Chilli

Have you ever seen Se7en.  If you have you will know all too well the scene representing glutony.  If you haven't then why not go and check it out.  Be warned however that if you do you will probally never see spaghetti in the same way again. 

Seven is one of my all time favourite movies and as a homage to it I have included a fantastic spaghetti dish from one of the most succesfull chefs of our or any generation Mr Gordon Ramsay.

 

Ingredients

 

Olive oil, for frying

2 garlic cloves, peeled and finely chopped

75g rough stale breadcrumbs

200g dried spaghetti

1 red chilli, deseeded and finely chopped

1 x 120g tin good-quality boneless sardines,drained

½ tsp dried oregano

50g rocket leaves

Sea salt and freshly ground black pepper

How to cook it

1.  Heat a small frying pan over a medium heat. Add a glug of oil and, when hot, add half the chopped garlic along with the breadcrumbs. Cook over a medium heat for about 3 minutes until the breadcrumbs are golden and toasted and the garlic tender and lightly browned. Season with salt and pepper and toss together. Drain on kitchen paper.

2.  Cook the pasta in boiling salted water until al dente, according to packet instructions.
Meanwhile, heat a frying pan over a medium heat and add a little oil. Fry the remaining garlic and the chilli for 1–2 minutes.

3. Flake the sardines into small pieces, then toss in the pan with the garlic and chilli.

4. Drain the cooked pasta and add to the pan with the sardines. Toss to mix well. Add the oregano, taste and adjust the seasoning as necessary.

5. When ready to serve, stir the rocket leaves into the pasta and divide between serving plates. Garnish with the crispy garlic breadcrumbs and serve immediately


See below for a taster of Seven

THE GODFATHER : - Spaghetti Sauce Recipe

You may well have gathered by now that I do like the odd gangster film, but then again who doesn't?  So I think it is about time that I blog the spaghetti sauce recipe from the ultimate gangster movie of all time, The Godfather. So why not sit down with your mates and try this recipe whilst watching the film, now that's an offer you can't refuse!


Ingredients

2 tablespoons olive oil

3 garlic cloves, chopped

2 (28 ounce) cans tomatoes (whole, crushed or chopped)

2 (6 ounce) cans tomato paste

3 Italian sausages, grilled and sliced

1 lb meatball, cooked (use your favorite recipe)

red wine, just a splash

1/4 cup sugar (or to taste)

How to cook it

1.  Heat the oil over medium heat in a large pot
2.  Add garlic and cook for a few minutes. Do not let the garlic burn.
3.  Add tomatoes and tomato paste. Cook for about 5 minutes, stirring continuously so that a relatively smooth consistence is reached.
4.  Add sausages and meatballs and stir until the meat is coated.
5.  Add a splash of red wine, then the sugar according to taste.
6.  Reduce heat to medium-low and let simmer for a minimum of 20 minutes, stirring occasionally to prevent scorching.
7.  Serve by ladling over cooked pasta.


Why not watch Clemenza showing Michael how its done?

DONNIE BRASCO : - Coq au Vin

How about trying Lefty Ruggiero's , (seen here on the right as portrayed by Al Pacino) homemade Coq au Vin, delicious and if it is good enough for a made man like Lefty it is good enough for me.  Based upon a real life FBI undercover operation lead by the title lead Donnie Brasco real name Joe Pistone played by Jonny Depp this is one of my all time favourite films, but then I do like gangstar movies.  Something else I enjoy is good food and Coq au Vin is certainly that.  So why not try the recipe below from Dave Watts who is head chef at the Cotswold House Hotel.


Ingredients

10 x free range chicken legs
750ml red wine (you do not need a wine that is really expensive but just one that you like and would drink, my choice is a good Merlot or Cabernet Sauvignon)
50ml rapeseed oil or olive oil
1 x onion
1 x medium sized carrot
2 x sticks celery
2 x sprigs of thyme
2 x bay leaves
2 x cloves of garlic
1 x Tbsp of Tomato puree
750ml brown chicken stock
100g seasoned plain flour
200g button or chestnut mushrooms (cut into quarters)
200g smoked bacon lardons
2 x pinch of salt
1 x bunch of curly parsley
Grind of fresh black pepper

How to cook it

1.  Place your frying pan on a medium heat and add the oil.

2.  Peel and dice the onion, carrot and celery to a similar size, place them into the pan and sweat until they're soft and have no colour. This will take around 10 minutes.

3.  Once soft, add the garlic, thyme and bay leaves, stir and then add the wine. Leave this mix to cool to room temperature and then add your raw chicken legs. Cover and place into a fridge for a minimum of 4 hours or overnight if possible.

4.  Pre heat an oven to 140°C. After the chicken has marinated, remove from the wine and pat dry with a paper towel. Dip them into your seasoned flour and pat off any excess flour.

5.  Place a large frying pan on a high heat, put a little oil into the pan and add the floured chicken legs.

6.  Colour well on both sides then remove onto a draining tray, empty out any excess fat from the pan and repeat with more legs until all have been coloured. Once all of the chicken has been coloured, add the tomato paste to the empty pan, and stir for a minute (be careful not to burn the puree). While Al Pacino uses a can of tomatoes, it’s really not necessary and tomato paste gives a much more authentic flavour...

7.  After a minute add the wine, veg and herbs from the marinade to the pan and bring to the boil.

8.  Put the chicken legs into an oven proof dish adding the boiled wine and chicken stock, stir well. Cover with a tight fitting lid, place into the oven for 2 hours.

9.  After 2 hours fry your bacon lardons until they are golden brown, remove them from the pan with a slotted spoon and reserve on a plate. Add your quartered mushrooms to the same pan and fry on a high heat until they are slightly coloured on the edges, remove from the pan again with a slotted spoon and keep aside with your lardons.

10. Remove the dish from the oven and place the mushrooms and lardons onto the surface, return to the oven and cook for a further 20-30 minutes.

11. Roughly chop the parsley, remove the dish from the oven and season to taste with a little salt and fresh black pepper, sprinkle with the parsley and serve with boiled potatoes, (but I personally prefer roast potatoes) and chunks of crusty bread.

Now watch Lefty show Donie how to cook the perfect Coq au Vin.

RAGING BULL : - The Perfect Steak

Raging Bull is another of those films which you would not normally associate with food.  But look again.  Steak, how do you like your's cooked, well according to Jake it has to be rare.  But what kind of steak do you like and what do you have with it.  There is a multitude of cuts and sauces but the ultimate has to be a sirloin or T-Rib.  Whilst fillet is the top cut it can be a little to lean and therefore lack taste.

The Ingredients

1 rib-eye steak, at least 4cm thick
Coarse sea salt and freshly ground black pepper
25g butter
1 garlic clove, skin-on and crushed
1 sprig of thyme

How to cook it

1. Take the steaks out of the fridge 2 hours before you're planning to cook, and allow them to come to room temperature.

2. Heat a heavy-based griddle pan or frying pan over a medium-high heat. Pat the steak dry with kitchen towel and then use tongs to press the fatty edge on to the hot pan until nicely browned. Meanwhile spread a thin layer of salt and a sprinkle of coarse pepper on a plate. Put the steak on the plate, and turn to coat the steak lightly, then put it flat-side down into the pan. Cook for 90 seconds on each side, pressing down with a spatula, until both sides are well browned.

3. Add the butter, garlic and thyme to the pan and, when melted, use them to baste the steak, turning it every minute until it's done to your liking: a 4cm steak should take about 6 minutes for medium-rare, but always do it by eye.

4. Take out of the pan and leave somewhere warm to rest for 5–10 minutes, then serve.
Would steak be part of your final meal, or is it overrated? What are your must-have accompaniments (painfully hot crispy frites, steamed spinach and English mustard for me, please), and given our proudly beefy heritage, why are American steakhouses so much better than most British ones?

For more on everything steak why not take alook at the following link where the above info was taken: http://www.guardian.co.uk/lifeandstyle/wordofmouth/2012/oct/25/how-to-cook-the-perfect-steak

And look below to see what happens when a steak is not cooked properly.

FIGHT CLUB : - Lobster Bisque

Fight Club, a master piece on celluloid and admittedly not a film you would immediately associate with food. But look a little deeper and you will discover a rant against the self gratifying society in which we live and in which food can play a part. But food to me makes life more interesting and along with a good film makes life a little better. One of my favourite foods featured in the film is Lobster Bisque and whilst working in a restaurant kitchen the infamous Tyler Durden (BradPitt) adds his own very special ingredient to the one he is preparing.  However I don't think anyone would want to eat that so why not try the reciepe shown below it is well worth the effort and you won’t be disappointed.

The Recipe

2 lobster, weighing about 500g, cooked

4 tbsp clarified butter, (ghee)

1 onion, finely chopped

1 large carrot, finely chopped

1 stick of celery, finely chopped

1 garlic clove, finely chopped

2 tbsp flour

4 tbsp drysherry

250 ml lobster stock

1 tbsp tomato purée

2 fresh bay leaves

1 sprig of thyme

1/2 tsp paprika

500 ml double cream

salt, and freshly ground black pepper

How to cook it

1. Remove all the meat and any liver from the lobsters. Discard the head sac and intestinal vein. Place the meat and liver in a bowl and chill.

2. Cut up the lobster shells as small as possible.

3. Heat a medium frying pan and add the butter. When it is really hot and sizzling, add the shells. Reduce the heat and fry for a couple of minutes, stirring. Add the minced vegetables and garlic, sprinkle in the flour and cook for 2-3 minutes.

4. Transfer the contents of the pan to a large saucepan.

5. Deglaze the frying pan with the sherry, scraping up any sediment. Add the sherry and pan scrapings to the saucepan.

6. Heat the mixture, slowly adding the lobster stock and stirring until the bisque thickens.

7. Add the tomato purée, bay leaves, thyme, paprika and cream. Season to taste. Simmer for 5 minutes.

8. Pass the soup through a conical sieve (chinois) or muslin-lined fine sieve.

9. Discard the debris and pour the liquid back into the pan. Reheat over low heat for a moment. Check the seasoning.

10. Float the lobster pieces in the soup, but be careful not to cook them. Serve with a piece of lobster floating in each bowl.     

Thank you to http://uktv.co.uk for the above recipe


See below for a glimpse of the wonder that is Fight Club.

However if you wish for a slightly different recipe but still authentically Sicilian then why not try the following from probally the best Italian chef around at the moment Giorgio Locatelli.

Polpette al sugo (Meatballs with wild fennel in tomato sauce)

Ingredients

Plain Flour
300g pork mince
1 Onion, finely chopped
100g pecorino cheese, grated
50g breadcrumbs
1 tablespoon parsley and garlic
1 teaspoon chopped wild fennel, or fennel seeds, soaked in a little water
Sea salt and frehley ground pepper
2 eggs, beaten
2 tablespoons olive l
2 garlic cloves, chopped
1 x 400g tin of chopped tomatoes
a pinch of dried oregano

How to cook it

Firstly mix the pork mince with half the onion, the cheese, breadcrumbs, parsley and garlicand fennel.  Season, then mix in the beaten eggs.  With your hands divide the mixture and form into balls (about the size of a golfball).  Flatten them out slightly, then dust with flour and shake off the excess.

Heat half the o;ive oil in a pan.  Add the chopped garlic and the rest of the chopped onion and cook gently until soft, but not coloured.  Add the tomatoes. season and add the oregano.  Cover and cook over a high heat until the tomatoes have reduced down to crfeate a sauce (roughly 10 mins)

Heat the rest of the olive oil in another pan, put in the meatballs and fry until they are golden brown all over.  Add to the pan of sauce, cover, turn down the heat to low and simmer very gently for a further 10-15 minutes.

For other genuine Sicilian receipes take a look at Giorgio Locatelli Made in Sicily a great book if you are genuinly interested in proper Sicilian food.

GOODFELLAS : - Goodfellas Meatball Recipe

Here it is, the recipe you have all been waiting for the Goodfellas Meatball feast.  So get your mates around and indulge yourselves.

The below recipe serves 6 people

Ingredients:
• 1 1/2 pounds ground beef + 1/2 pound ground pork or 1 pound ground beef + 3/4 pound ground veal + 1/4 pound ground pork (see Notes, below)
• 2 eggs
• 1 tablespoon minced fresh parsley
• 1 tablespoon minced fresh basil
• 1/4 cup chopped white or brown onions or shallots
• 3 cloves garlic, chopped fine
• 1/4 cup grated fresh Romano or Parmesan cheese
• 1/2 cup dried, seasoned bread crumbs
• 1/2 teaspoon each salt and pepper (to taste)
• 2 tablespoons chopped canned tomatoes, tomato sauce, or Basic Tomato Sauce (optional)
• 3 tablespoons olive oil (or more if needed)
Combine ground meats in a large bowl and mix together well with your hands. Add in eggs one at a time, mixing after each addition. Add in all other ingredients except tomatoes or sauce and olive oil, and combine to form a mixture that is soft but still sticks together. If meatballs are too hard or dry, add chopped tomatoes or sauce.
Heat olive oil in frying pan. Place a small bowl of water and a plate near meatball mixture. While oil is heating, roll approximately 3 tablespoons of meatball mixture at a time into walnut-size balls in palm of your hand, adding a small amount of water if they don't roll well. Place each completed ball on the plate. Continue forming until all meatballs are done (you can place them on top of each other like a tower). Test the oil temperature — a drop of water should sizzle when it hits the oil. Fry meatballs in batches, turning until browned on all sides and cooked through. Drain on paper towels. Can be served plain, as main dish in any tomato sauce, or on an Italian roll with Parmesan, provolone, or mozzarella as a sandwich, or sliced and put on pizza.


And here is a taster of the film for all of you who have not yet seen the film.





Read more: Henry Hill Meatballs - Goodfellas Meatball Video and Recipe - Esquire http://www.esquire.com/blogs/food-for-men/henry-hill-meatballs-061312#ixzz2M7ze2OWK - See more at: http://www.esquire.com/blogs/food-for-men/henry-hill-meatballs-061312#sthash.AApcheQg.dpuf

Coming soon probably the ultimate recipe for Meatballs and Pasta from the ultimate gangster movie.  Yes thats right its Goodfellas.  Ever wanted to feel like a mobster, well eat this whilst watching this masterpiece and immerse yourself in everything Cosa Nostra.

Welcome to FoodFromFilm a new blog focused primarily on trying out good food featured in good films.  The blog will give reviews on food featured in the films and give information on recipes and suggest alternative ideas based around the primary ingredient. A new film/dish will be reviewed each week and clips of the film will be uploaded.