Category: Cooking

Spiced Swede Fritters [vegetarian]

1 swede, about 650 – 700g, peeled and diced into small chunks

75g plain flour

100ml crème fraiche

1 egg beaten

1 large red chilli, deseeded and finely chopped

1 med red onion, finely chopped

1 tsp cayenne pepper

2 tsp garam masala

1/2 tsp ground turmeric

1 tsp crushed coriander seeds

small handful fresh coriander, chopped

sunflower oil, for frying

mango chutney to serve

Cook the swede in boiling water until tender. Drain well. In a large bowl, mix together the flour, crème fraiche and egg to make a smooth thick batter. Stir in the chilli, onion, spices and coriander, then season generously. Roughly mash the swede and stir into the mixture. Heat a splash of the oil in a large non-stick pan and cook small, flattened spoonfuls of the mixture for about 2 mins on each side until crisp and browned. Serve with mango chutney and maybe a nice glass of wine

 

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Caramelised Onion Tart [vegetarian]

375g ready rolled shortcrust pastry

500g onions, finely slice

3 tbsp. olive oil

few sprigs of fresh thyme, leaves only

3 eggs

300ml milk 100g ready grated emmental cheese

Heat oven to 190C/fan. Pre-warm a baking tray. Prepare a 23cm fluted flan tin. Roll out the pastry and line the tin. Chill for 10 mins. Blind bake for 10 mins, remove from the oven, remove baking beads and bake for a further 5 mins. until light golden. In a large frying pan add the oil and cook the onions until starting to soften, add the thyme and salt and fresh pepper. Cook slowly for a further 15 mins, until the onions are soft and tinged brown. In a separate bowl, beat the eggs, beat in the milk and half of the cheese and some fresh pepper. Spread the onions over the flan case and pour over the egg mix. Sprinkle over the remaining cheese and bake on the baking sheet for 30-40 mins until the filling is firm and golden, and the pastry is crisp. Serve hot with buttered new potatoes and green vegetables.

 

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Courgette and Tomato Tart

375 ready rolled puff pastry

200g cherry tomatoes, cut in half

250g good mature cheddar cheese

3 – 4 medium/large sized courgettes, cut into rounds

Olive oil

1 tbsp dried mixed herbs

Fresh black pepper and sea salt

I egg beaten

Heat oven to 195C. Lightly oil a 25cm x 38cm bak-ing tray. Roll out pastry [if required to fit tray]. Transfer pastry to the tray and score a 2cm border around the edge of the pastry. [Don’t cut through]. Spread the cheese over the pastry up to the score line. Cover the cheese with the sliced courgettes, over lapping as required. Gently brush the courgettes with olive oil. Scatter the cut tomatoes evenly on to the courgettes. Sprinkle the mixed herbs over the top. Add the black pepper and sea salt. Brush the edge with the beaten egg. Bake in the oven for about 20 – 25 mins until the cheese has melted and the edge has risen and golden.

Serve with baby, buttered new potatoes and a selec​tion of meats cooked on the BBQ.

Raspberry Dessert Cake.

250g plain chocolate, broken into pieces

225g unsalted butter, plus extra for greasing

1 tbsp. strong, dark coffee

5 large eggs

100g golden caster sugar

85g plain flour

1tsp. ground cinnamon

175g fresh raspberries, plus extra to serve

Icing sugar, for dusting

Preheat oven to 160C. Grease and line the bottom of a 23cm spring form tin. Put the chocolate, butter and coffee in a small heatproof bowl, set the bowl over a saucepan of simmering water and heat until melted. Remove from the heat and set aside to cool slightly.

Beat the eggs and caster together in a separate bowl until pale and thick. Gently fold in the chocolate mixture. Sift the flour and cinnamon into another bowl, then fold into the chocolate mixture. Pour the mixture into the prepared tin and sprinkle the rasp-berries evenly over the top. Bake in the oven for about 35 – 45 mins, or until the cake is well risen and springy to touch. Leave to cool in the tin for about 15 mins and remove outer spring of tin. Use a cake slice to remove cake from paper and slide onto a serving plate. Dust with icing sugar before serving. Serve with whipped double cream and extra raspberries.

 

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Cod with Tomato and Thyme

1 tbsp. olive oil

1 onion finely chopped

400g tin chopped tomatoes

1 heaped tsp light brown soft sugar

few sprigs of thyme, leaves stripped

1tbsp soy sauce

4 good sized cod fillets or Pollack

Heat the oil in a large frying pan, add the onion, fry for about 5 – 8 mins until lightly browned. Stir in the tomatoes, sugar, thyme and soy sauce, bring to the boil. Simmer for about 5 mins, then add fish to the sauce. Cover and gently cook for about 8 – 10 mins until the fish flakes easily. Serve with boiled potatoes and a green vegetables.

 

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Roast Chicken Thighs with Asparagus and Garlic

8 chicken thighs, boned, skin on

750g Jersey Royals, cut into bit sized pieces

1 large whole garlic bulb, cloves separated

1 tbsp. garlic olive oil

1 lemon

small handful fresh rosemary sprigs

300g large asparagus, woody ends removed

2 med leeks trimmed, green end removed

Heat oven to 180C. Par boil potatoes for about 5 mins, drain and set aside. Half the lemon and squeeze out the juice, cut the lemon halves into chunks. Cut the leeks into about 1 inch lengths. In a large bowl add all the ingredients except the aspara-gus and rosemary. Mix well to cover with the oil and lemon, transfer to a large baking tin or casserole dish. Arrange the chicken on the top of the veg. Roast for about 30 mins, stir now and again. Re-move dish from the oven stir in the asparagus and rosemary to coat with the juices. Cook for about 15 mins more until the potatoes are tender. Serve with buttered green beans and broccoli or veg of your choice.

 

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