Ching He Huang & Lizzie Acker are two of the chefs on the sizzling line-up for the Big Feastival in Oxfordshire, 26th-28th August, so they’ve served up these summer tasters…
Lizzie Acker’s fruit tart
Prep: 65 minutes, Cooking: 50 minutes, Serves: Four
Ingredients:
Pastry
• 250g unsalted butter
• 2 eggs
• 350g plain flour
• 250g icing sugar
• Small pinch of salt
Filling
• 3 eggs
• 30g melted browned butter
• 50g ground almonds
• 150g double cream
• 150g light brown sugar
• 1tbsp flour
• 50g sliced almonds
• 1tsp vanilla bean paste
• 200g berries
Method
Pastry:
Beat the butter and sugar until mixed together. Add the beaten eggs and then add the flour and icing sugar mix until it forms a dough.
Squash the pastry into a round disc, shape with cling film and chill for an hour in the fridge.
Filling:
Add 30g of butter to a hard-based pan and place on a hob to melt and brown.
Beat the eggs and then add the sugar, double cream, ground almonds, vanilla paste and flour.
Once the butter has cooled slightly, add to the egg mixture and chill in the fridge. Set the oven to 175°c.
Roll out the pastry on to a lightly floured surface. Transfer to a tin and trim the edges with a knife. Prick the tart base.
Fill the tart with the filling mixture. Sprinkle in the berries and sliced almonds.
Bake for 50 minutes and then serve with cream and a dusting of icing sugar.
Ching’s waikiki bowl
Prep: 15 minutes, Cooking: 18-23 minutes, Serves: Three
Ingredients:
• 8 cherry tomatoes, halved
• 1 tbsp tamari or low-sodium light soy sauce
• 1 tbsp finely chopped chives
• 200g (7oz) jasmine rice
• 50ml (2fl oz) coconut milk (see tip)
• 1 tbsp toasted coconut flakes
• 1 tsp rapeseed oil
• 2 garlic cloves, finely chopped
• 2.5cm (1in) piece of fresh root ginger, grated
• 200g (7oz) smoked tofu, drained, rinsed in cold water and diced into 1.5cm (¾ in) cubes
• 2 tbsp mirin
• 2 tbsp tamari or low-sodium light soy sauce
• 1 tbsp golden syrup
• kiwi, peeled and sliced into 0.5cm (¼ in) rounds, then each round into 8 wedges
• 1 small pineapple, peeled, cored and diced into 0.5cm (¼ in) cubes
• 1 whole mango, peeled, stoned and diced into 0.5cm (¼ in) cubes
• A handful of roasted salted cashew nuts
• A handful of edamame, blanched from frozen, ready to eat
• 50g (1 ¾ oz) red cabbage, shredded
• Fried crispy salted seaweed, two or three pieces of hand-torn, crispy fried ready-to-eat nori, fried shallots and toasted sesame seeds, to garnish
Method
In a small bowl, combine the cherry tomatoes with the tamari or light soy sauce and chopped chives and set aside.
Place the jasmine rice in a saucepan with the coconut milk and 350ml (12fl oz) water. Bring to the boil over a high heat. Reduce the heat to low to bring to a simmer, then cover and cook for 15–20 minutes.
Once cooked, remove the lid and fluff up the rice with a fork. Sprinkle over the toasted coconut flakes and set aside.
Heat a wok over a high heat until smoking, and add the rapeseed oil. Once hot, add the garlic and ginger. Toss for a few seconds, then add the smoked tofu and cook, tossing, for five seconds.
Add the mirin, tamari or light soy sauce and golden syrup and cook for two or three minutes until the sauce is reduced and the tofu is sticky. Set aside.
When you’re ready to serve, divide the rice between three bowls. Working in sections (like slices of a pizza) add the various toppings to the rice: the tamari-chive tomatoes, the teriyaki tofu, the kiwi, the pineapple, the mango, the cashew nuts, the edamame and the red cabbage.
Garnish with crushed crispy fried salted seaweed, nori flakes, fried shallots and toasted sesame seeds. Serve immediately.
Ching’s tip — If the coconut milk has separated in the can, stir the milk to bring it back together before using.
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