Preheat oven to 200c/fan 180. Prick 6 large baking potatoes with a fork and rub with olive oil. Place direclty on the oven shelf and bake for 45mins, until slightly soft. Leave to cool for 15mins. Cut each potato in half lengthways, then cut in half again. Scoop out the flesh, leaving a layer of potato at least 1cm thick.
Brush lightly with olive oil, season with salt and pepper and bake, skin-side down, on a roasting dish for 30mins, until crisp. Turn over after 15mins.
Also serve some tortilla chips or toasted pitta bread.
Monday, 20 October 2008
Soured cream and chive dip
Place 1 x 142ml carton of sour cream in a bowl and add 1 crushed garlic clove, a large pinch of cayenne pepper and season with salt. Mix together and sprinkle 1 tb snipped fresh cives on top.
Chunky Guacamole
Halve 1 large avocado, remove the stone and scoop out the flesh into a bowl. Mash with 1 crushed garlic clove, juice of 1/2 lime and 1 tb olive oil, then add 1/2 red chilli, deseeded and diced, 2 spring onions, finely sliced and a handful of fresh coriander leaves, roughly torn. Add a little salt and mix well before serving.
Spicy tomato and red onion salsa
Mix together 2 tomatoes, and 1/2 red chilli, both deseeded and finely chopped, with 1/2 red onion, finely chopped and 1 tb olive oil.
Finger Food - Thai-Style Prawn Shots
Dehead and peel 12 raw prawns, leaving the tail shell attached. Split the prawns lengthways and remove any dark veins. Wash and dry. Lay the prawns on a baking sheet and drizzle with a little olive oil. Season, then cook under a hot drill for 3-4 mins, until the prawns are just opaque. In a bowl, mix together 1/2 tsp sugar, 3 tb thai fish sauce, 4 tb sweet chilli sauce, juice 2 limes, 1 chopped fresh chilli, 1 tb chopped fresh coriander and 1 tb chopped fresh mint.
Spoon the dip into 12 shot glasses. Drop a prawn into each glass and serve immediately.
Spoon the dip into 12 shot glasses. Drop a prawn into each glass and serve immediately.
Creamy chicken cobbler
1 tb olive oil
1 onion, finely chopped
1 leek, sliced and washed
2 garlic cloves, crushed
6 boneless, skinless chicken thighs, sliced
2 tb fresh thyme leaves
1 tb plain flour
1/2 chicken stock cube
300g frozen peas
75ml double cream
For the cobbler
125g plain flour
1 tsp baking powder
1 small egg, beaten
75ml buttermilk
Preheat oven to 220. Heat oil in a large pan over a med heat. Add the onion and leek and gently fry for 5 mins until soft. Add the garlic and cook for a further minute. Add the chicken and thyme and brown the chicken all over. Stir in the flour, cook for 30sec, then crumble in the stock cube and stir in the peas and cream. Season well.
In a bowl, mix together the boddler ingredients and season. Pour the creamy chicken into 4 small (about 300ml) ovenproof dishes and dollop tb of the cobbler mixture onto the edge of each dish. Bake for 15-20 mins, until cooked and the cobbler is risen and golden brown.
1 onion, finely chopped
1 leek, sliced and washed
2 garlic cloves, crushed
6 boneless, skinless chicken thighs, sliced
2 tb fresh thyme leaves
1 tb plain flour
1/2 chicken stock cube
300g frozen peas
75ml double cream
For the cobbler
125g plain flour
1 tsp baking powder
1 small egg, beaten
75ml buttermilk
Preheat oven to 220. Heat oil in a large pan over a med heat. Add the onion and leek and gently fry for 5 mins until soft. Add the garlic and cook for a further minute. Add the chicken and thyme and brown the chicken all over. Stir in the flour, cook for 30sec, then crumble in the stock cube and stir in the peas and cream. Season well.
In a bowl, mix together the boddler ingredients and season. Pour the creamy chicken into 4 small (about 300ml) ovenproof dishes and dollop tb of the cobbler mixture onto the edge of each dish. Bake for 15-20 mins, until cooked and the cobbler is risen and golden brown.
For kids - Spinach and Onion Tortilla
5 medium eggs, beaten
2 tb olive oil
1 large spanish onion, halved and thinly sliced
250g fresh spinach leaves
40g cheddar, grated
Preheat the grill to high. Crack the eggs into a large bowl, season and beat briefly with a fork.
Heat the oil in a large frying pan with an ovenproof handle and fry the onion until soft and pale golden. Add the spinach and saute for a couple of mins to wilt the leaves.
Pour the egg mixture into the pan, turn the heat down to its lowest setting and cook the tortilla, uncovered, for about 8mins, until there is only a little runny egg left on top.
Sprinkle the grated cheese over the top and melt under the preheated grill for 1-2 mins, until the top is golden and bubbling. Use a palette knife to slide the tortilla out onto a plate. cut into wedges. leave to cool and store in the fridge, ready to box up for lunch.
2 tb olive oil
1 large spanish onion, halved and thinly sliced
250g fresh spinach leaves
40g cheddar, grated
Preheat the grill to high. Crack the eggs into a large bowl, season and beat briefly with a fork.
Heat the oil in a large frying pan with an ovenproof handle and fry the onion until soft and pale golden. Add the spinach and saute for a couple of mins to wilt the leaves.
Pour the egg mixture into the pan, turn the heat down to its lowest setting and cook the tortilla, uncovered, for about 8mins, until there is only a little runny egg left on top.
Sprinkle the grated cheese over the top and melt under the preheated grill for 1-2 mins, until the top is golden and bubbling. Use a palette knife to slide the tortilla out onto a plate. cut into wedges. leave to cool and store in the fridge, ready to box up for lunch.
Leek, Broccoli and taleggio tart
250g shortcrust pastry
300g broccoli, cut into small florets
1 tb olice oil
1 large leek, thickly sliced
1 garlic clove, crushed
1/2 tsp chopped fresh thyme
4 tb dry white wine
2 eggs, lightly beaten
100ml double cream
4 tb semi-skimmed milk
1 tsp mustard powder
85g taleggio cheese, sliced
10x 34cm loose-based fluted tart tin
Preheat oven to 200/fan180. roll out the pastry and use it to line the tin. chill for 10,ins, then line with greaseproof paper and fill with beans. Bake blind for 10mins, then remove paper and beans and cook for a further 5 mins. Reduce oven to 170/fan 150.
meanwhile, cook the broccoli in a pan of salted boiling water for 3 mins, until just tender. Drain and set aside. Heat the oil in a frying pan over a medium heat and cook the leek for 10 mins until soft. Add the garlic, chopped thyme and wine and cook for a further 2 mins. stir the broccoli into the pan, then season with salt and freshly ground black pepper and transfer to the pastry case.
Put the eggs, cream, milk and mustart into a bowl and whisk gently with a fork until well combine. Season and pour over the vegetables. Place the cheese slices on top and bake for 15 mins, until just set.
300g broccoli, cut into small florets
1 tb olice oil
1 large leek, thickly sliced
1 garlic clove, crushed
1/2 tsp chopped fresh thyme
4 tb dry white wine
2 eggs, lightly beaten
100ml double cream
4 tb semi-skimmed milk
1 tsp mustard powder
85g taleggio cheese, sliced
10x 34cm loose-based fluted tart tin
Preheat oven to 200/fan180. roll out the pastry and use it to line the tin. chill for 10,ins, then line with greaseproof paper and fill with beans. Bake blind for 10mins, then remove paper and beans and cook for a further 5 mins. Reduce oven to 170/fan 150.
meanwhile, cook the broccoli in a pan of salted boiling water for 3 mins, until just tender. Drain and set aside. Heat the oil in a frying pan over a medium heat and cook the leek for 10 mins until soft. Add the garlic, chopped thyme and wine and cook for a further 2 mins. stir the broccoli into the pan, then season with salt and freshly ground black pepper and transfer to the pastry case.
Put the eggs, cream, milk and mustart into a bowl and whisk gently with a fork until well combine. Season and pour over the vegetables. Place the cheese slices on top and bake for 15 mins, until just set.
Orange and Pistachio cheesecakes
For the base
125g wholemeal digestive biscuits
50g unsalted butter, melted
For the filling
2 tb orange juice
6 tb orange blossom honey
2 tsp orange flower water or vanilla extract
3 leaves gelatine
200ml whipping cream
300g thick greek yoghurt
For the sauce
4 oranges
4 tb orange blossom honey
25g pistachios, roughly chopped
4 x 10cm ramekins
To make the base, crush the biscuits using a food processor. Stir in the melted butter and divide between the ramekins, pressing down well and chill in the fridge for 20mins.
Mix together the orange juice, honey and flower water in a pan and heat gently. Soak the gelatine leaves in cold water until softened, then add the leaves to the juice mixture and stir until dissolved. Remove from the heat and set aside to cool.
in another bowl, whip the cream until thick. Fold in the greek yoghurt and quickly stir in the cooled gelatine mixture. Spoon on to the biscuit bases and chill in the fridge overnight.
When ready to serve, make the sauce. Place the oranges and honey in a small pan and heat gently for 3-4mins, until the honey has dissolved. Unmould the cakes and sprinkle with pistachios. Serve with a spoonful of the honeyed orange sauce.
125g wholemeal digestive biscuits
50g unsalted butter, melted
For the filling
2 tb orange juice
6 tb orange blossom honey
2 tsp orange flower water or vanilla extract
3 leaves gelatine
200ml whipping cream
300g thick greek yoghurt
For the sauce
4 oranges
4 tb orange blossom honey
25g pistachios, roughly chopped
4 x 10cm ramekins
To make the base, crush the biscuits using a food processor. Stir in the melted butter and divide between the ramekins, pressing down well and chill in the fridge for 20mins.
Mix together the orange juice, honey and flower water in a pan and heat gently. Soak the gelatine leaves in cold water until softened, then add the leaves to the juice mixture and stir until dissolved. Remove from the heat and set aside to cool.
in another bowl, whip the cream until thick. Fold in the greek yoghurt and quickly stir in the cooled gelatine mixture. Spoon on to the biscuit bases and chill in the fridge overnight.
When ready to serve, make the sauce. Place the oranges and honey in a small pan and heat gently for 3-4mins, until the honey has dissolved. Unmould the cakes and sprinkle with pistachios. Serve with a spoonful of the honeyed orange sauce.
White and Black puddings
100g white chocolate, chopped
175g unsalted butter, softened, plus extra for greasing
150g golden caster sugar
3 large eggs, beaten
250g SR flour
1/2 tsp vanilla extract
4 tb milk
Pouring cream to serve
for the plain choc filling
75g plain choc
80ml double cream
Make the filling 30mins before making the sponge. Melt the choc with the cream in a bowl over a pan of simmering water. Stir until smooth. Remove from the heat, then pour into an ice cube tray to make 8 cubes. Chill for 30mins.
Preheat oven to 180/fan160. Put the white choc in a bowl over a pan of simmering water to melt. Stir until smooth. Remove from the heat, then cool.
In a large bowl, beat the butter with an electric whisk until creamy, then gradually beat in the sugar. When light and fluffy, gradually beat in the eggs. Fold in the flour and a pinch of salt, followed by the melted chocolate, vanilla and enough milk to give a dropping consistency. Grease 8 x 150ml dariole moulds and half fill each with the mixture. add 1 chocolate cube to the centre of each mould, then top up with sponge mix so that each mould is 3/4 full.
Stand the moulds in a roasting tin. Bake for about 25mins, until just firm. If they start the brown too much, cover loosely with foild. Run a round-bladed knife inside each mould to loosen, then turn the puddings out onto plates. Pour over cream to serve.
175g unsalted butter, softened, plus extra for greasing
150g golden caster sugar
3 large eggs, beaten
250g SR flour
1/2 tsp vanilla extract
4 tb milk
Pouring cream to serve
for the plain choc filling
75g plain choc
80ml double cream
Make the filling 30mins before making the sponge. Melt the choc with the cream in a bowl over a pan of simmering water. Stir until smooth. Remove from the heat, then pour into an ice cube tray to make 8 cubes. Chill for 30mins.
Preheat oven to 180/fan160. Put the white choc in a bowl over a pan of simmering water to melt. Stir until smooth. Remove from the heat, then cool.
In a large bowl, beat the butter with an electric whisk until creamy, then gradually beat in the sugar. When light and fluffy, gradually beat in the eggs. Fold in the flour and a pinch of salt, followed by the melted chocolate, vanilla and enough milk to give a dropping consistency. Grease 8 x 150ml dariole moulds and half fill each with the mixture. add 1 chocolate cube to the centre of each mould, then top up with sponge mix so that each mould is 3/4 full.
Stand the moulds in a roasting tin. Bake for about 25mins, until just firm. If they start the brown too much, cover loosely with foild. Run a round-bladed knife inside each mould to loosen, then turn the puddings out onto plates. Pour over cream to serve.
Creme Caramel
butter for greasing
1 vanilla pod, split lengthways
500ml full cream milk
225g caster sugar
2 large eggs
4 large egg yolks
Very lightly grease 6 x 150ml individual moulds or ramekins
Scrape the seeds from the vanilla pod into a small saucepan with the milk and vanilla pod and bring to the boil. Remove from the heat and leave to infuse for 15-20mins, then remove the pod.
Meanwhile, put 110g sugar in a small heavy-based saucepan. Add about 80ml water to level with the sugar and gently simmer, allowing it to cook to a rich golden caramel. Pour enough caramel into the moulds to cover the base and leave to set. Preheat the oven to 150/fan 130.
In a large bowl, beat together the remaining sugar, eggs and egg yolks. Boil the milk again before hand whisking into the egg mixture. Strain through a sieve and divide between the moulds.
Put the moulds in a deep roasting tray and fill the tray with enough hot water to reach 2/3 up the sides of the moulds. Bake for 40-45mins. To test it's ready, insert a small knife into the centre and check the knife is clean when removed.
Allow the caramels to cool before chillding in the fridge for at least 6-8 hours, pref overnight. To release the creme caramels, run a small knife around the edge of each, then place a plate on top and carefull invert to release.
1 vanilla pod, split lengthways
500ml full cream milk
225g caster sugar
2 large eggs
4 large egg yolks
Very lightly grease 6 x 150ml individual moulds or ramekins
Scrape the seeds from the vanilla pod into a small saucepan with the milk and vanilla pod and bring to the boil. Remove from the heat and leave to infuse for 15-20mins, then remove the pod.
Meanwhile, put 110g sugar in a small heavy-based saucepan. Add about 80ml water to level with the sugar and gently simmer, allowing it to cook to a rich golden caramel. Pour enough caramel into the moulds to cover the base and leave to set. Preheat the oven to 150/fan 130.
In a large bowl, beat together the remaining sugar, eggs and egg yolks. Boil the milk again before hand whisking into the egg mixture. Strain through a sieve and divide between the moulds.
Put the moulds in a deep roasting tray and fill the tray with enough hot water to reach 2/3 up the sides of the moulds. Bake for 40-45mins. To test it's ready, insert a small knife into the centre and check the knife is clean when removed.
Allow the caramels to cool before chillding in the fridge for at least 6-8 hours, pref overnight. To release the creme caramels, run a small knife around the edge of each, then place a plate on top and carefull invert to release.
Chickpea, brown rice and spinach pilaf
1 tb olive oil
1 sliced onion
2 garlic cloves, crushed
2 tsp ground coriander
1 tsp ground cumin
500g brown rice
400g can chickpeas
250ml vegetable stock
120g baby spinach leaves
55g raisins
heat the oil in a large pan and add onion, garlic, spices and some salt and pepper. Cook, stirring, for 10mins or until the onion has softened. Add the rice, chickpeas and stock. Break up the rice with a spoon, then bring to the boil. Cover and simmer for 5mins or until the rice is cooked.
Remove the pan from the heat, then stir in the spinach and raisins. Cover, stand for 5mins to wilt the spinach slightly, then serve.
1 sliced onion
2 garlic cloves, crushed
2 tsp ground coriander
1 tsp ground cumin
500g brown rice
400g can chickpeas
250ml vegetable stock
120g baby spinach leaves
55g raisins
heat the oil in a large pan and add onion, garlic, spices and some salt and pepper. Cook, stirring, for 10mins or until the onion has softened. Add the rice, chickpeas and stock. Break up the rice with a spoon, then bring to the boil. Cover and simmer for 5mins or until the rice is cooked.
Remove the pan from the heat, then stir in the spinach and raisins. Cover, stand for 5mins to wilt the spinach slightly, then serve.
Roasted Squash (butternut pumpkin), sage and goat's cheese tart
200g plain flour
100g cold unsalted butter, cubed
1 butternut squash, about 900g
4 tb double cream
2 large eggs plus 2 yolks
2 heaped tb creme fraiche
2 tb olive oil
10 sage leaves
1 x 125g welsh goats' cheese log, in small cubes
23cm fluted, loose-bottomed tart tin, 4cm deep
Preheat oven to 200/fan 180. To make the pastry, sift the flour into a bowl or food processor and add the cold butter. rub the butter into the flour with your fingertips or pulse briefly to a crumb before adding a tablespoon of cold water and working or pulsing untli it just coheres, adding a touch more water, if needed. Work the pastry into a ball, flatten with the palm of your hand, wrap in clingfilm and refridgerate for 30mins.
halve the squash and remove the seeds, then cut each half into 3-4 pieces. Roast the wedges in the oven until tender when pierced with a skewer (about 30mins). Scrape off the squash flesh and puree it in a food processor with the double cream. Beat in the eggs and egg yolks. Now beat in the creme fraiche and season.
Roll out the pastry, line the tart tin and place on a baking sheet. Line the pastry case with baking parchment and fill with ceramic baking beans. Bake 15mins, then remove the parchment and beans, prick the base with a fork and return to the oven for 5mins to dry out. Then reduce the oven temp to 180.
meanwhile, heat the oil in a small frying pan and when hot, fry the sage leaves friefly until they crisp - it will take between 30secs and a minute. Break the leaves into the pastry base and scatter over the goat's cheese.
Pour the filling into the tart case and baking until the tart is puffed up and magnificently burnished in patched (ie burnt) - about 25-30 mins. It should be set but with a faint wobble in the middle. Transfer to a rack and cool.
100g cold unsalted butter, cubed
1 butternut squash, about 900g
4 tb double cream
2 large eggs plus 2 yolks
2 heaped tb creme fraiche
2 tb olive oil
10 sage leaves
1 x 125g welsh goats' cheese log, in small cubes
23cm fluted, loose-bottomed tart tin, 4cm deep
Preheat oven to 200/fan 180. To make the pastry, sift the flour into a bowl or food processor and add the cold butter. rub the butter into the flour with your fingertips or pulse briefly to a crumb before adding a tablespoon of cold water and working or pulsing untli it just coheres, adding a touch more water, if needed. Work the pastry into a ball, flatten with the palm of your hand, wrap in clingfilm and refridgerate for 30mins.
halve the squash and remove the seeds, then cut each half into 3-4 pieces. Roast the wedges in the oven until tender when pierced with a skewer (about 30mins). Scrape off the squash flesh and puree it in a food processor with the double cream. Beat in the eggs and egg yolks. Now beat in the creme fraiche and season.
Roll out the pastry, line the tart tin and place on a baking sheet. Line the pastry case with baking parchment and fill with ceramic baking beans. Bake 15mins, then remove the parchment and beans, prick the base with a fork and return to the oven for 5mins to dry out. Then reduce the oven temp to 180.
meanwhile, heat the oil in a small frying pan and when hot, fry the sage leaves friefly until they crisp - it will take between 30secs and a minute. Break the leaves into the pastry base and scatter over the goat's cheese.
Pour the filling into the tart case and baking until the tart is puffed up and magnificently burnished in patched (ie burnt) - about 25-30 mins. It should be set but with a faint wobble in the middle. Transfer to a rack and cool.
Cranberry and Apple Pie
a little flour for dusting
1 x 375g pack dessert pastry
250g cranberries
250g bramley cooking apples, peeled, cored and thinly sliced
juice of 1 orange
200g light muscovado sugar
200g mascarpone or cream cheese
23cm loose-bottomed fluted tart, 4cm deep
Lightly flour the work surface, roll out the pastry and line the tin, reserving the trimmings to cut into strips for a lattice top. Chill for at least 30mins.
Preheat oven to 180/fan 160. Put the cranberries and apple slices in a saucepan with the orange juice. Simmer, uncovered, until all the berries have popped, the apple is cooked and you have a thick, bubbling red brew. This will take 15-20 mins. Add the muscovado sugar, stirring it in, then leave to cool.
Carefully line the pastry casew tih baking parchment and fill with ceramic baking beans. Bake the case on a baking sheet for 20mins, then remove the parchment and beans and return the pastry case to the oven for a further 4-5mins to dry. Leave to cool.
Stir half the cold cranberry mixture into the mascarpone or cream cheese and spread evenly over the pastry base. Cover with the remaining cranberry mixture. Roll the reserved pastry in strips and top the pie with a pastry lattice.
1 x 375g pack dessert pastry
250g cranberries
250g bramley cooking apples, peeled, cored and thinly sliced
juice of 1 orange
200g light muscovado sugar
200g mascarpone or cream cheese
23cm loose-bottomed fluted tart, 4cm deep
Lightly flour the work surface, roll out the pastry and line the tin, reserving the trimmings to cut into strips for a lattice top. Chill for at least 30mins.
Preheat oven to 180/fan 160. Put the cranberries and apple slices in a saucepan with the orange juice. Simmer, uncovered, until all the berries have popped, the apple is cooked and you have a thick, bubbling red brew. This will take 15-20 mins. Add the muscovado sugar, stirring it in, then leave to cool.
Carefully line the pastry casew tih baking parchment and fill with ceramic baking beans. Bake the case on a baking sheet for 20mins, then remove the parchment and beans and return the pastry case to the oven for a further 4-5mins to dry. Leave to cool.
Stir half the cold cranberry mixture into the mascarpone or cream cheese and spread evenly over the pastry base. Cover with the remaining cranberry mixture. Roll the reserved pastry in strips and top the pie with a pastry lattice.
Deep dish chicken tarragon pie
For the chicken
8 free-range chicken thighs on the bone (about 1.25kg)
1 med carrot, peeled and roughly chopped
1 onion
8 peppercorns
2 bay leaves, thyme srpigs and parsley stalks
for the rest of the filling:
4 med onions
a little butter and olive oil for cooking
8 rashers smoked streaky bacon
350g chesnut mushrooms
50g butter
50g flour
750ml chicken stock (from simmering the chicken pieces)
a small bunch of chopped parsley
4 tb tarragon leaves, chopped
1/2 x 500g block all-butter puff pastry
a little beaten egg and milk
23cm-24cm diameter pie dish, 5cm deep.
put the chicken thighs in a large heavy-based pot with the carrot, the onion, halved but unskinned, the peppercorns, bay leaves, thyme and parsley stalks. Cover with just over 2 litres of water and bring to the boil. Turn the heat down and leave to simmer for 30-45mins, or until the chicken is cooked and the water has become a tasty stock.
make the rest of the filling: peel the onions and roughly chop. Cook them slowly in a heavy pan with a little butter and olive oil, leaving them to soften and turn the palest gold. Remove the ring from the bacon, then cut it into short pieces and stir them in. cut the mushrooms into quarters and stir them in with the onions, letting it all cook until silky soft, yet barely coloured.
Strain the stock into a bowl, discard the stock flavourings. take the chicken off the bones, discard the bones and skin. keep the chicken pieces as large as you can, then set them aside. add the 50g butter to the onions and mushrooms, then the flour, stirring over a moderate heat until they are a pale biscuit colour.
Pour in 750ml of the hot stock from the chicken then simmer for 10mins untli you have a rich sauce. Introduce the chicken pieces, the parsley and the tarragon. Season generously.
Preheat oven to 200. Roll out the pastry, cut long strips from each side and press them on to the rim of the dish using the egg and milk mixture to help the pastry stick. Cut the pastry to fit the top of the pioe and brush the rim with the egg mixture then lay the rolled pastry on top. Trim the overhanging pastry and princh the edges together firmly. Brush the pastry with egg mixture and cut 2 holes in the top to let out the steam. Bake 35-40mins until the pastry is golden and puffed.
8 free-range chicken thighs on the bone (about 1.25kg)
1 med carrot, peeled and roughly chopped
1 onion
8 peppercorns
2 bay leaves, thyme srpigs and parsley stalks
for the rest of the filling:
4 med onions
a little butter and olive oil for cooking
8 rashers smoked streaky bacon
350g chesnut mushrooms
50g butter
50g flour
750ml chicken stock (from simmering the chicken pieces)
a small bunch of chopped parsley
4 tb tarragon leaves, chopped
1/2 x 500g block all-butter puff pastry
a little beaten egg and milk
23cm-24cm diameter pie dish, 5cm deep.
put the chicken thighs in a large heavy-based pot with the carrot, the onion, halved but unskinned, the peppercorns, bay leaves, thyme and parsley stalks. Cover with just over 2 litres of water and bring to the boil. Turn the heat down and leave to simmer for 30-45mins, or until the chicken is cooked and the water has become a tasty stock.
make the rest of the filling: peel the onions and roughly chop. Cook them slowly in a heavy pan with a little butter and olive oil, leaving them to soften and turn the palest gold. Remove the ring from the bacon, then cut it into short pieces and stir them in. cut the mushrooms into quarters and stir them in with the onions, letting it all cook until silky soft, yet barely coloured.
Strain the stock into a bowl, discard the stock flavourings. take the chicken off the bones, discard the bones and skin. keep the chicken pieces as large as you can, then set them aside. add the 50g butter to the onions and mushrooms, then the flour, stirring over a moderate heat until they are a pale biscuit colour.
Pour in 750ml of the hot stock from the chicken then simmer for 10mins untli you have a rich sauce. Introduce the chicken pieces, the parsley and the tarragon. Season generously.
Preheat oven to 200. Roll out the pastry, cut long strips from each side and press them on to the rim of the dish using the egg and milk mixture to help the pastry stick. Cut the pastry to fit the top of the pioe and brush the rim with the egg mixture then lay the rolled pastry on top. Trim the overhanging pastry and princh the edges together firmly. Brush the pastry with egg mixture and cut 2 holes in the top to let out the steam. Bake 35-40mins until the pastry is golden and puffed.
Fishcakes with herb remoulade and dill potatoes
Herb Remoulade
1 tb cornichons
1 ts capers
200g mayonnaise
3 tb half-fat creme fraiche
1 ts dijon mustard
1 ts curry powder
2 tb chopped chives
2 tb chopped tarragon
2 tb finely chopped carrots
1 tb lemon juice
Fishcakes
600g white fish fillets, like cod, pollock
2 chopped spring onions
2 eggs
100ml single cream
2 tb finely chopped tarragon
3 tb finely chopped parsley
1/2 juice lemon
2 tb cornflour
30g butter
vegetable oil for frying
dill sprigs to garnish
Potatoes
50g butter
800g cooked small salad potatoes
4 tb chopped dill
Start with the remoulade. Chop the cornichons and capers together, then put in a mixing bowl with the remaining ingrediants. Stir well and season to taste with salt and freshly ground pepper. Cover and put in the fridge until ready to serve.
For the fishcakes, finely chop the fish fillets with a sharp knife. Put in a bowl with spring onions, eggs, cream, herbs and lemon juice and gently fold together. Add the cornflour and season really well. Fold again.
Heat the butter and vegetable oil in a large frying pan. Meanwhile, shape the fish mixture into 12 small balls using a spoon and your hands. Gently put the fishcakes in the pan, press down gently and fry over a medium heat for about 4 mins on each side.
Meanwhile, in another frying pan, melt the butter for cooking the potatoes. when it starts to bubble, add the potatoes and fry slowly until golden. Mix in the shopped dill.
Garnish the fishcakes with dill and serve with the potatoes and herb remoulade.
1 tb cornichons
1 ts capers
200g mayonnaise
3 tb half-fat creme fraiche
1 ts dijon mustard
1 ts curry powder
2 tb chopped chives
2 tb chopped tarragon
2 tb finely chopped carrots
1 tb lemon juice
Fishcakes
600g white fish fillets, like cod, pollock
2 chopped spring onions
2 eggs
100ml single cream
2 tb finely chopped tarragon
3 tb finely chopped parsley
1/2 juice lemon
2 tb cornflour
30g butter
vegetable oil for frying
dill sprigs to garnish
Potatoes
50g butter
800g cooked small salad potatoes
4 tb chopped dill
Start with the remoulade. Chop the cornichons and capers together, then put in a mixing bowl with the remaining ingrediants. Stir well and season to taste with salt and freshly ground pepper. Cover and put in the fridge until ready to serve.
For the fishcakes, finely chop the fish fillets with a sharp knife. Put in a bowl with spring onions, eggs, cream, herbs and lemon juice and gently fold together. Add the cornflour and season really well. Fold again.
Heat the butter and vegetable oil in a large frying pan. Meanwhile, shape the fish mixture into 12 small balls using a spoon and your hands. Gently put the fishcakes in the pan, press down gently and fry over a medium heat for about 4 mins on each side.
Meanwhile, in another frying pan, melt the butter for cooking the potatoes. when it starts to bubble, add the potatoes and fry slowly until golden. Mix in the shopped dill.
Garnish the fishcakes with dill and serve with the potatoes and herb remoulade.
Lemon Mousse
4 gelatine leaves
3 separated eggs
75g caster sugar
100ml double cream
3 juiced lemons (and 1 ts finely grated zest)
Candied Lemon Zest
1 lemon
60g caster sugar
To make the candied lemon zest, cut the zest from the lemon in long thin strips using a zester, then squeeze the juice from the fruit. Combine the zest, juice, sugar and 4 tb water in a small pan, bring to the boil, then reduce the heat and leave to simmer for 5mins. Remove the pan from the heat. Separate the lemon strips from each other and spread them out on a baking sheet. leave to cool and dry.
To make the mousse, immerse the gelatine in a bowl of cold water for about 5 mins. In a mixing bowl, beat the egg yolks and sugar together with an electric mixer until pale and fluffy.
In another large mixing bowl, whisk the egg whites until the foam forms stiff peaks. In a separate bowl, whip the cream until it forms soft peaks.
lift the gelatine out of the water and melt it gently in a small pan. Turn off the heat, pour in the lemon juice and add the zest. Slowly pour the gelatine mixture into the egg yolk mixture, stirring all the time. Set aside in a cool place until the mousse is starting to set.
Fold in the egg whites and the whipped cream. Pour into one large serving dish or several small dishes and chill for a couple of hours in the fridge. Serve the mousse topped with the candied lemon zest.
3 separated eggs
75g caster sugar
100ml double cream
3 juiced lemons (and 1 ts finely grated zest)
Candied Lemon Zest
1 lemon
60g caster sugar
To make the candied lemon zest, cut the zest from the lemon in long thin strips using a zester, then squeeze the juice from the fruit. Combine the zest, juice, sugar and 4 tb water in a small pan, bring to the boil, then reduce the heat and leave to simmer for 5mins. Remove the pan from the heat. Separate the lemon strips from each other and spread them out on a baking sheet. leave to cool and dry.
To make the mousse, immerse the gelatine in a bowl of cold water for about 5 mins. In a mixing bowl, beat the egg yolks and sugar together with an electric mixer until pale and fluffy.
In another large mixing bowl, whisk the egg whites until the foam forms stiff peaks. In a separate bowl, whip the cream until it forms soft peaks.
lift the gelatine out of the water and melt it gently in a small pan. Turn off the heat, pour in the lemon juice and add the zest. Slowly pour the gelatine mixture into the egg yolk mixture, stirring all the time. Set aside in a cool place until the mousse is starting to set.
Fold in the egg whites and the whipped cream. Pour into one large serving dish or several small dishes and chill for a couple of hours in the fridge. Serve the mousse topped with the candied lemon zest.
Salmon Fish Cakes
Sea salt and freshly ground black pepper
600g potatoes
500g salmon fillets, skin on, but boneless
olive oil
small bunch of fresh flat-leaved parsley
1 tb flour, plus extra for dusting
1 large egg
2 lemons
Bring a large pan of salted water to the boil. peel your potatoes and chop them into chunks. Rub the salmon fillets with olive oil and a pinch of salt and pepper. Add the potatoes to the pan and bring back to the boil. Put the fish into a colander, covered with foil, and place it over the pan of potatoes.
Turn the heat up and cook for 10-12 mins until the potatoes and fish are both cooked. remove the fish from the colander and put on one side. Drain the potatoes in the colander, then return them to the pan and let them steam dry.
Pick the parsley leaves and finely chop them, discarding stalks. Mash the postatoes, spreading the mash around the bowl to help it cool down quickly. remove all skin from the fish. When the potatoe is completely cool, put it into the bowl and flake the fish into it with 1 tb flour. Add the egg, parsley and a good pinch of salt and pepper. Finely sprinkel the lemon zest and juice and mash it up really well.
Dust your work surface with flour and divide the mixture into 8. lightly shape into 2cm thick circles, dusting with flour as you go. Dust a tray with flour and place your cakes on top, then leave to cool in the fridge for an hour.
Cook in a frying pan for 3-4 mins on each side with a decent amount of olive oil. Serve straight away with lemon halves for squeezing over and some peas, broccoli, or green salad.
600g potatoes
500g salmon fillets, skin on, but boneless
olive oil
small bunch of fresh flat-leaved parsley
1 tb flour, plus extra for dusting
1 large egg
2 lemons
Bring a large pan of salted water to the boil. peel your potatoes and chop them into chunks. Rub the salmon fillets with olive oil and a pinch of salt and pepper. Add the potatoes to the pan and bring back to the boil. Put the fish into a colander, covered with foil, and place it over the pan of potatoes.
Turn the heat up and cook for 10-12 mins until the potatoes and fish are both cooked. remove the fish from the colander and put on one side. Drain the potatoes in the colander, then return them to the pan and let them steam dry.
Pick the parsley leaves and finely chop them, discarding stalks. Mash the postatoes, spreading the mash around the bowl to help it cool down quickly. remove all skin from the fish. When the potatoe is completely cool, put it into the bowl and flake the fish into it with 1 tb flour. Add the egg, parsley and a good pinch of salt and pepper. Finely sprinkel the lemon zest and juice and mash it up really well.
Dust your work surface with flour and divide the mixture into 8. lightly shape into 2cm thick circles, dusting with flour as you go. Dust a tray with flour and place your cakes on top, then leave to cool in the fridge for an hour.
Cook in a frying pan for 3-4 mins on each side with a decent amount of olive oil. Serve straight away with lemon halves for squeezing over and some peas, broccoli, or green salad.
Flourless Chocolate and Pear Cake
85g butter, plus 1 tb extra for tin
85g golden caster sugar, plus extra for tin
85g dark chocolate, broken into pieces
1 tb brandy
3 eggs, separated
85g hazelnuts, toasted and ground in a food processor
4 very ripe pears, peeled, halved and cored
icing sugar for dusting
Cut a circle of baking parchment to fit the base of a 25cm loose-bottomed tin. Melt 1 tb butter and brush the inside of the tin, then line the base with the parchment and brush again with more butter. Spoon in 2 tb caster sugar, swirl it around to coat the base and sides, then tip out any excess.
Heat oven to 180/fan 160. melt the chocolate and butter in a bowl over a pan of hot water, remove from the heat, stir in the brandy and leave to cool. Whisk the egg yolks with the sugar in a large bowl until pale and thick; fold into the chocolate with the hazelnuts.
In a separate bowl, with a clean whisk, beat the whites until they reach a soft peak (try not to whisk them too stiffly or you'll have trouble folding them in). Stir a spoonful of the whites into the chocolate mix, then carefully fold in the rest of them in 2 additions. Spoon into the prepared tin.
Level, then arrange the pears over the mixture, cut-side down. Bake for 40mins until the pears are soft and the cake is cooked all the way through. leave to cool in the tin slightly before releasing it, then place on a rack to cool completely. Dust with icing sugar and serve with cream or ice cream.
85g golden caster sugar, plus extra for tin
85g dark chocolate, broken into pieces
1 tb brandy
3 eggs, separated
85g hazelnuts, toasted and ground in a food processor
4 very ripe pears, peeled, halved and cored
icing sugar for dusting
Cut a circle of baking parchment to fit the base of a 25cm loose-bottomed tin. Melt 1 tb butter and brush the inside of the tin, then line the base with the parchment and brush again with more butter. Spoon in 2 tb caster sugar, swirl it around to coat the base and sides, then tip out any excess.
Heat oven to 180/fan 160. melt the chocolate and butter in a bowl over a pan of hot water, remove from the heat, stir in the brandy and leave to cool. Whisk the egg yolks with the sugar in a large bowl until pale and thick; fold into the chocolate with the hazelnuts.
In a separate bowl, with a clean whisk, beat the whites until they reach a soft peak (try not to whisk them too stiffly or you'll have trouble folding them in). Stir a spoonful of the whites into the chocolate mix, then carefully fold in the rest of them in 2 additions. Spoon into the prepared tin.
Level, then arrange the pears over the mixture, cut-side down. Bake for 40mins until the pears are soft and the cake is cooked all the way through. leave to cool in the tin slightly before releasing it, then place on a rack to cool completely. Dust with icing sugar and serve with cream or ice cream.
Gordon Ramsay's Chocolate Fondant
Caramel Sauce
250g caster sugar
142ml pot double cream
50g butter
Tip the sugar into a heavy based frying pan, stir in 4 tb water, then place over a med heat until the sugar has dissolved. Turn up the heat and bubble for 4-5mins until you have caramel. Take off the heat, then carefully stir in the cream and butter. Leave the sauce to cool, then tip into a squeezy bottle.
Chocolate fondant
50g melted butter for brushing
cocoa powder for dusting
200g good quality dark chocolate, chopped into small pieces
200g butter, in small pieces
200g golden caster sugar
4 eggs and 4 yolks
200g plain flour
caramel sauce (see above) and vanilla ice cream to serve
Prepare the moulds:
Using upward strokes, heavily brush the melted butter all over the inside of the pudding mould. Place the mould in the fridge or freezer. Brush more melted butter over the chilled butter, then add a good spoonful of cocoa powder into the mould. Tip the mould so the powder completely coats the butter. Tap any excess cocoa back into the jar, then repeat with the next mould.
Place a bowl over a pan of barely simmering water, then slowly melt the chocolate and butter together. remove bowl from the heat and stir until smooth. leave to cool for about 10mins.
In a separate bowl, whisk the eggs and yolks together with the sugar until thick and pale and the whisk leaves a trail; use an electric whisk if you want. Sift the flour into the eggs, then beat together.
Pour in the melted chocolate into the egg mixture in thirds, beating well between each addition, until all the chocolate is added and the mixture is completely combined to a loose cake batter.
Tip the fondant batter into a jug, then evenly divide between the 9 moulds (150ml ramekins). The fondants can now be frozen for up to a month and cooked from frozen. Chill for at least 20mins or up to the night before.
Heat oven to 200/fan 180. Place the fondants on a baking tray, then cook for 10-12 mins until the tops have formed a crust and they are starting to come away from the sides of their moulds. For frozen puddings, bake an extra 5 mins. Remove from oven, then leave to sit for 1 min before turning out.
Loosen the fondants by moving the tops very gently so they come away from the sides, easing them out of the moulds. Tip each fondant slightly onto your hand so you know it has come away, then tip back into the mould ready to plate up.
Plating up:
Starting from the middle of each plate (use white dinner plates), squeeze a spiral of caramel sauce - do all the plates you need before you go onto the next stage
Sit a fondant in the middle of each plate. using a large spoon dipped in hot water, scoop a 'quenelle' of ice cream. Carefully place the ice cream on top of the fondant, then serve immediately. Repeat with the rest of the fondants.
Tip: The caramel sauce can be prepared a week ahead. For a boozy version, add a generous splash of Baileys to the melted chocolate.
250g caster sugar
142ml pot double cream
50g butter
Tip the sugar into a heavy based frying pan, stir in 4 tb water, then place over a med heat until the sugar has dissolved. Turn up the heat and bubble for 4-5mins until you have caramel. Take off the heat, then carefully stir in the cream and butter. Leave the sauce to cool, then tip into a squeezy bottle.
Chocolate fondant
50g melted butter for brushing
cocoa powder for dusting
200g good quality dark chocolate, chopped into small pieces
200g butter, in small pieces
200g golden caster sugar
4 eggs and 4 yolks
200g plain flour
caramel sauce (see above) and vanilla ice cream to serve
Prepare the moulds:
Using upward strokes, heavily brush the melted butter all over the inside of the pudding mould. Place the mould in the fridge or freezer. Brush more melted butter over the chilled butter, then add a good spoonful of cocoa powder into the mould. Tip the mould so the powder completely coats the butter. Tap any excess cocoa back into the jar, then repeat with the next mould.
Place a bowl over a pan of barely simmering water, then slowly melt the chocolate and butter together. remove bowl from the heat and stir until smooth. leave to cool for about 10mins.
In a separate bowl, whisk the eggs and yolks together with the sugar until thick and pale and the whisk leaves a trail; use an electric whisk if you want. Sift the flour into the eggs, then beat together.
Pour in the melted chocolate into the egg mixture in thirds, beating well between each addition, until all the chocolate is added and the mixture is completely combined to a loose cake batter.
Tip the fondant batter into a jug, then evenly divide between the 9 moulds (150ml ramekins). The fondants can now be frozen for up to a month and cooked from frozen. Chill for at least 20mins or up to the night before.
Heat oven to 200/fan 180. Place the fondants on a baking tray, then cook for 10-12 mins until the tops have formed a crust and they are starting to come away from the sides of their moulds. For frozen puddings, bake an extra 5 mins. Remove from oven, then leave to sit for 1 min before turning out.
Loosen the fondants by moving the tops very gently so they come away from the sides, easing them out of the moulds. Tip each fondant slightly onto your hand so you know it has come away, then tip back into the mould ready to plate up.
Plating up:
Starting from the middle of each plate (use white dinner plates), squeeze a spiral of caramel sauce - do all the plates you need before you go onto the next stage
Sit a fondant in the middle of each plate. using a large spoon dipped in hot water, scoop a 'quenelle' of ice cream. Carefully place the ice cream on top of the fondant, then serve immediately. Repeat with the rest of the fondants.
Tip: The caramel sauce can be prepared a week ahead. For a boozy version, add a generous splash of Baileys to the melted chocolate.
Prawn and Spinach salad with lime honey dressing
20g dessicated coconut
150g spinach leaves
150g large cooked prawns
1 small, diced, red onion
1 large peeled and cubed mango
Lime Honey dressing
3tb lime juice
1 tb honey
1 tb mustard
5 tb olive oil
Dry fry the coconut over a medium heat until lightly toasted. Whisk the dressing ingrediants together and season.
Arrange the spinach, prawns, red onion and mango in a large salad bowl. Sprinkle with the coconut and pour the dressing over just before serving.
150g spinach leaves
150g large cooked prawns
1 small, diced, red onion
1 large peeled and cubed mango
Lime Honey dressing
3tb lime juice
1 tb honey
1 tb mustard
5 tb olive oil
Dry fry the coconut over a medium heat until lightly toasted. Whisk the dressing ingrediants together and season.
Arrange the spinach, prawns, red onion and mango in a large salad bowl. Sprinkle with the coconut and pour the dressing over just before serving.
Sweet Potato and Broccoli Frittata
1 large sweet potato, peeled and diced
1 small head of broccoli, cut into small florets
olive oil
1 garlic clove, crushed
4 beaten eggs
100g soft goat's cheese
salad to serve
cook the sweet potato in boiling water for about 8-10misn until it is tender, adding the brocoli for the last 5 mins. Drain well. Heat a little oil in a small, deep frying pan and add the garlic, sweet potato and broccoli.
Toss together then spread the vegetables in an even layer in the frying pan and pour on the eggs. Cook until the bottom is set and then dot with the goat's cheese and grill very briefly until just set.
serve with salad or in a wholemeal pitta bread with salad.
1 small head of broccoli, cut into small florets
olive oil
1 garlic clove, crushed
4 beaten eggs
100g soft goat's cheese
salad to serve
cook the sweet potato in boiling water for about 8-10misn until it is tender, adding the brocoli for the last 5 mins. Drain well. Heat a little oil in a small, deep frying pan and add the garlic, sweet potato and broccoli.
Toss together then spread the vegetables in an even layer in the frying pan and pour on the eggs. Cook until the bottom is set and then dot with the goat's cheese and grill very briefly until just set.
serve with salad or in a wholemeal pitta bread with salad.
Mini Lemon Curd Sponge Puddings
100g butter, plus extra for the moulds
100g sugar
2 lemons, zested and juiced
2 eggs
100g SR flour
6 tb lemon curd
Butter 4 x 150ml plastic pudding moulds
Whizz butter, sugar and lemon zest in a food processor until pale and fluffy. Mix in the eggs one by one. Add the flour and pulse until incorporated. Divide between the moulds then cover with a lif or clingfilm and microwave on medium for 4 mins. Heat the lemon curd with a squueze of lemon juice in a small pan. Spoon over the top and serve.
100g sugar
2 lemons, zested and juiced
2 eggs
100g SR flour
6 tb lemon curd
Butter 4 x 150ml plastic pudding moulds
Whizz butter, sugar and lemon zest in a food processor until pale and fluffy. Mix in the eggs one by one. Add the flour and pulse until incorporated. Divide between the moulds then cover with a lif or clingfilm and microwave on medium for 4 mins. Heat the lemon curd with a squueze of lemon juice in a small pan. Spoon over the top and serve.
Pink Lemonade Cocktail
100ml vodka
8 tb raspberry liquer
4 juiced lemons
4 tb sugar syrup
800ml soda water
put the vodka, raspberry liquer, lemon juice, and sugar syrup in a jug. Add 4 handfuls of ice then top up with soda water.
8 tb raspberry liquer
4 juiced lemons
4 tb sugar syrup
800ml soda water
put the vodka, raspberry liquer, lemon juice, and sugar syrup in a jug. Add 4 handfuls of ice then top up with soda water.
Lychee Martini
ice
50ml vodka
25ml lychee liquer (Kwai Feh is a good brand, available from wingyipstore.co.uk)
a dash of lychee juice
1 lychee for decoration
half fill a cocktail shaker with ice
Add the vodka, liquer and juice
Shake thoroughly and strain into a martini glass. Decorate with a lychee on the side (keep the skin on)
50ml vodka
25ml lychee liquer (Kwai Feh is a good brand, available from wingyipstore.co.uk)
a dash of lychee juice
1 lychee for decoration
half fill a cocktail shaker with ice
Add the vodka, liquer and juice
Shake thoroughly and strain into a martini glass. Decorate with a lychee on the side (keep the skin on)
Vietnamese grilled chicken in lettuce parcels
500g chicken mince
3 chopped green onions
3 chopped cloves of garlic
3 stalks of finely chopped lemon grass
1 1/2 tsp cornflour
a small bunch of chopped coriander
3 tb fish sauce
golden caster sugar
1/2 small diced cucumber
1 finely sliced red chilli
Gem lettuce
Sweet chilli sauce to serve
Mix the chicken, green onions, garlic, lemon grass, cornflour, coriander and fish sauce in a bowl with some black pepper.
heat the oven to 200. Shape the mixture into 4cm meatballs. roll each in the sugar and put on a foil-lined baking tray. Bake for 15 mins, shake to coat with the caramel.
To serve, put a meatball on a lettuce leaf and sprinkle with cucumber, coriander and chilli
3 chopped green onions
3 chopped cloves of garlic
3 stalks of finely chopped lemon grass
1 1/2 tsp cornflour
a small bunch of chopped coriander
3 tb fish sauce
golden caster sugar
1/2 small diced cucumber
1 finely sliced red chilli
Gem lettuce
Sweet chilli sauce to serve
Mix the chicken, green onions, garlic, lemon grass, cornflour, coriander and fish sauce in a bowl with some black pepper.
heat the oven to 200. Shape the mixture into 4cm meatballs. roll each in the sugar and put on a foil-lined baking tray. Bake for 15 mins, shake to coat with the caramel.
To serve, put a meatball on a lettuce leaf and sprinkle with cucumber, coriander and chilli
Spiced Lamb Tagine Pies
1 tb Olive oil
500g lamb neck fillet, cut into chunks
1 large onion, diced
3 cloves garlic, crushed
1 tb ground cumin
1 tb ground coriander
1 tsp paprika
200g tinned chopped tomatoes
1 cinnamon stick
100g dried apricots
200ml lamb stock
For the pastry
350g plain flour
200g cold butter, cubed
2 eggs, separated
12 tsp cumin seeds, toasted
1/2 tsp chilli flakes
1tsp sesame seeds
Preheat oven to 150.
In a large casserole dish, heat the oil then add the lamb and fry until brown. Remove from the pan and set aside.
Add the onion and garlic and fry until golden. Stir in the cumin, coriander and paprika and continue to fry until fragrant. Return the lamb to the pan with the tomatoes, cinnamon stick and apricots. Pour over the stock and bring to the boil.
Cook in the oven for 2 hours, with the lid on, before allowing to cool completely overnight.
The next day, pulse the flour and butter in a food processor, to a breadcrumb consistency. Add the egg yolk and 2tb of ice cold water, pulsing until the pastry comes together, then add the cumin seeds and chilli flakes. Wrap in cling film and refridgerate for 30mins.
Roll half the chilled pastry to a 5mm thickness and line four 10cm-diameter, 5cm deep muffin tins. Chill in the fridge.
Preheat the oven to 180. Strain the tagine, reserving the jucie and share it between the tins. Roll out the remaining pastry and cut to make lids. Brush the edge with egg whilte and press onto pies, then scatter sesame seeds and bake for 30mins.
Serve hot with reheated tagine gravy.
500g lamb neck fillet, cut into chunks
1 large onion, diced
3 cloves garlic, crushed
1 tb ground cumin
1 tb ground coriander
1 tsp paprika
200g tinned chopped tomatoes
1 cinnamon stick
100g dried apricots
200ml lamb stock
For the pastry
350g plain flour
200g cold butter, cubed
2 eggs, separated
12 tsp cumin seeds, toasted
1/2 tsp chilli flakes
1tsp sesame seeds
Preheat oven to 150.
In a large casserole dish, heat the oil then add the lamb and fry until brown. Remove from the pan and set aside.
Add the onion and garlic and fry until golden. Stir in the cumin, coriander and paprika and continue to fry until fragrant. Return the lamb to the pan with the tomatoes, cinnamon stick and apricots. Pour over the stock and bring to the boil.
Cook in the oven for 2 hours, with the lid on, before allowing to cool completely overnight.
The next day, pulse the flour and butter in a food processor, to a breadcrumb consistency. Add the egg yolk and 2tb of ice cold water, pulsing until the pastry comes together, then add the cumin seeds and chilli flakes. Wrap in cling film and refridgerate for 30mins.
Roll half the chilled pastry to a 5mm thickness and line four 10cm-diameter, 5cm deep muffin tins. Chill in the fridge.
Preheat the oven to 180. Strain the tagine, reserving the jucie and share it between the tins. Roll out the remaining pastry and cut to make lids. Brush the edge with egg whilte and press onto pies, then scatter sesame seeds and bake for 30mins.
Serve hot with reheated tagine gravy.
Souffle Cheesecake
140g finely granulated sugar
6 eggs; whites and yolks separated
1/2 tsp cream of tartar
50g butter
250g Philadelphia cream cheese
30ml fresh milk
70ml cream
2 tbsp lemon juice
60g superfine flour (I used low gluten)
20g cornflour
1/2 tsp salt
Combine cream cheese, butter, cream and milk in a bowl and melt over a double boiler. Leave to cool.
Gently fold in the flours, egg yolks, lemon juice and mix well. In an electric mixer; whisk egg whites with cream of tartar until foamy. Add in sugar a tbsp at a time and whisk until soft peaks form.
Very carefully combine the whipped egg whites into the cheese mixture in a gentle folding motion till just incorporated.
Pour into a 8 inch square cake pan lined with nonstick parchment and bake cheesecake for 1 hour 10 minutes or until golden brown at 160 C (325 F) in a waterbath up to 2/3rds the side of the pan.
Allow the cake to cool slightly in the oven with the oven door left ajar. Refrigerate for 4-5 hours before serving.
Decorate with gooseberries and blueberries.
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