Category: Cooking

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Marmalade & Whisky Bread & Butter Pudding

Instead of white bread, use any leftover fruit bread or croissants

8 slices day old crusty white bread crusts removed

50g very soft butter

4 tbsp Seville orange marmalade plus 4 tsp

300ml full fat milk

284ml pot of double cream

3 large eggs

seeds of 1 vanilla pod or 1/2 tsp vanilla extract

4 tbsp golden caster sugar

1 tbsp whisky (plus a little for the cook)

Icing sugar, for dusting

Butter each piece of bread on both sides, then spread 4 with 1 tbsp marmalade each. Pop the remaining

bread on top to make 4 marmalade sandwiches. Cut into triangles and nestle in rows in a large baking tray. Heat oven to 140C fan. Beat the eggs, milk, cream, vanilla, sugar and whisky together, then pour over the bread. Leave to soak for about 30 mins. Dot the remaining marmalade all over the top of the pudding and dust with icing sugar. Bake for 45 mins – 1 hr until puffy and starting to caramelise where the bread breaks out of the custard. Serve hot or cold with ice cream

 

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White Fish with Spicey Beans and Chorizo

1tbsp olive oil

1 large onion, chopped

small rosemary sprig, leaves chopped

25g chorizo or other spicy sausage chopped

2 large cloves of garlic, finely chopped

700g jar or carton passata (thick tomato liquid)

410g can cannellini beans in water, drained

200g shredded green cabbage

pinch sugar

4 skinless chunky fillets haddock or cod

Heat the oil in a large frying pan, then soften the onion for about 5 mins. Add the rosemary, chorizo and garlic, then fry for 2 mins more until the chorizo is starting to crisp. Tip in the passata, beans, cabbage and sugar, season, then simmer for about 5 mins. Pat the fish dry to remove any water and add to the pan, leaving the tops of the fillets peeking out of the sauce, Cover with a lid and leave to cook for about 3 -5 mins until the fish flakes easily. Delicious served with fresh crusty bread

 

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Fruity Pork Steaks 

4 boneless pork loin steaks, trimmed of any fat

2 tsp Chinese five spice powder

1 tbsp sunflower oil

1 large red onion, cut into wedges through the root

4 red apples, cored and cut into thin wedges (Jazz would be good)

2 tbsp red currant jelly

1 tbsp red wine vinegar or cider vinegar

200ml chicken stock (cube)

Dust the pork steaks with the Chinese five spice powder. Heat half the oil in a frying pan and fry the pork for about 3 mins on each side until browned and cooked through. Transfer to a plate. Add the remaining oil to the frying pan, reduce the heat slightly and fry the onion wedges for two minutes. Add the apples and cook, stirring occasionally for a further 3 mins. Add the redcurrant jelly to the pan, followed by the vinegar and then the stock. Bring to the boil and simmer rapidly, uncovered for about 8 mins until the sauce is slightly syrupy and the apples are tender, Gently reheat the pork in the sauce, turning to glaze each side. Serve with boiled Basmati rice.

 

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Hazel Nut Brownies

Box of 16 Ferrero Rocher chocolates

250g pack salted butter, plus extra for greasing

250g golden caster sugar

225g light muscovado sugar

100g cocoa powder

4 large eggs

100g SR flour

85g chopped hazelnuts

4 tbsp hazelnut liqueur [Frangelico or Disaronno]

Unwrap the chocolates, place on a tray and pop into the freezer. Heat oven to 180C fan. Lightly grease and line base and sides of a 21-22 cm square tin with parchment. Put the butter, sugars and cocoa into a large saucepan and gently melt together, stirring regularly so the mixture doesn’t catch. Once the sugar granules have just about disappeared take off the heat and tip into a large bowl, scrape out with a spatula and leave to cool for 5 mins. Use a whisk to beat the eggs one by one into the mixture. When they are completely incorporated and the mixture is smooth and shiny, stir in the flour, hazelnuts, and liqueur. Tip the mixture into the prepared tin and bake for 35 mins. Remove the tin from the oven and use a cutlery knife to mark out 16 squares on the top of the brownies. [Don’t cut through it’s only a guide] Using a spoon to push a little dent into the centre of each square and add a frozen Ferrero Rocher chocolate into each dip. Return to the oven for 3 mins, then remove and cool completely. Once cool, cut into the 16 squares

 

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Creamy Sausage Cannelloni

[Half term one for the kids ]

1 tbsp oil

1 large onion, chopped

pack of 6, quality sausage, squeezed out of their skins into chunks

2 cloves of garlic, finely chopped

300ml double cream

2 tbsp wholegrain mustard

1/2 tsp chilli flakes

small pack basil, leaves shredded

8 sheets fresh lasagne

125g ball mozzarella

Heat the oil in a large frying pan and cook the onion for about 3 – 4 mins over a medium heat. Add the sausage chunks and cook for another 5 mins to brown all over. Add the garlic and cook for 1 min before stirring in the cream, mustard, chilli flakes and seasoning. Cook for another 2 mins then stir in the basil. Heat the oven 180C fan. Divide the sausage chunks and some sauce between the lasagne sheets and roll each one up. Arrange in a casserole dish, spoon over the remaining sauce then top with the mozzarella. Bake in the oven for 20 mins until the pasta is cooked and the mozzarella gooey and crisp at the edges

 

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Stem Ginger and Treacle Tart

375g pack sweet shortcrust pastry

a little flour for dusting

750g golden syrup

225g breadcrumbs

zest and juice of 1 lemon

11/2 tsp ground ginger

3 large eggs

6 – 8 balls stem ginger, thinly sliced

Roll out the pastry and line a prepared 23cm x 3cm deep loose bottom fluted tart case. Line the tin with the pastry and fold the overhang over the sides of the tin. Chill for about 30 mins. Heat the oven 180C. Line the tin with baking paper and baking beans. Blind bake for about 20 mins. Remove the beans and paper and bake for 10 mins more until the pastry is pale golden and sandy, [see Mr Greedy’s note below]. Mix the golden syrup, breadcrumbs, lemon zest and juice, ground ginger and eggs together in a large bowl. Once the pastry is ready lower the oven to 140C. Using a small sharp serrated knife, carefully trim the over hanging edges, then tip in the treacle mixture and bake for 55 mins to 1 hour until the filling is golden and crisp and feels set to touch. Once cooled slightly, arrange the sliced ginger over the top, with a drizzle of syrup from the ginger jar. Lift from the tin and leave to cool and serve with vanilla ice cream or fresh double cream.

Mr Greedy’s note.

If you haven’t got any baking beans use rice as an alternative; it works just as well, Keep the rice for future use; don’t cook with it.

 

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Veggie Bolognese (V)

2 tbsp extra virgin olive oil

2 onions, finely chopped

400g can chickpeas, drained, rinsed and roughly chopped

15g dried sliced porcini mushrooms

300g coarsely grated pumpkin or squash

200g coarsely grated courgette

1 tbsp chopped oregano leaves

2 large garlic cloves, crushed

680ml tomato passata

400g can cherry tomatoes, [or fresh sliced in half]

1tbsp balsamic vinegar

400g dried wholemeal pasta

basil leaves and finely grated parmesan or vegetarian alternative, to serve

Heat a large deep sided pan over a medium heat. Add the oil, onion and chickpeas and cook for about 10 mins, stirring occasionally, until the mixture is a deep golden colour. While the chickpeas are cooking put the porcini in a med bowl and cover with 250ml of boiling water. Leave to soak for 15 mins or until softened. While the mushrooms are soaking, add the pumpkin, courgette, oregano and garlic to the pan and cook, stirring, for 5 mins. Drain the mushrooms, reserving the soaking liquid, finely chop and add to the pan. Add the reserved liquid, passata and tomatoes. Leave to simmer for 10 mins or until the mixture has thickened. Add the vinegar and some seasoning and stir to combine. While the sauce is simmering cook the pasta as per packet instructions until al dente. Drain well and serve on warm plates. Top with the sauce and sprinkle with the basil and parmesan.

 

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Mango Muffins

300g plain flour

1 tsp baking powder

1 tsp bicarb- of soda

100g caster sugar

1 medium ripe mango

150ml bottle Benecol Fruit & Dairy Smoothie

1 egg

3fl oz vegetable oil

Heat oven to 180C. Line a muffin tin with 12 paper muffin cases. Sieve the flour, baking powder and bi-carb into a bowl and stir in the sugar. Halve the mango, remove the stone and peel. Mash one half with a fork, then chop the other half into small cubes. Mix the Benecol Fruit and Dairy Smoothie, egg and oil, then pour into the mix and stir well. Stir in the mashed mango, then fold in the chopped mango. Spoon between the muffin cases and bake for about 20 mins until well risen and golden

 

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Chicken, Red Pepper & Almond Tray Bake

500g boneless chicken thighs

3 medium red onions, cut into thick wedges

500g small baby new potatoes, cut into thick slices

2 red peppers, deseeded and cut into slices

2 cloves of garlic, finely chopped

1 tsp each ground cumin, smoked paprika and fennel (seeds slightly crushed)

3 tbsp olive oil

zest and juice 1 lemon

50g whole blanched almonds, roughly chopped

170g tub of Greek yogurt to serve

Small handful of coriander, chopped, to serve

Heat oven to 180C. Place the chicken, onions, potatoes and peppers in a large bowl and ground salt and fresh black pepper. In another bowl, mix the garlic, spices, oil and lemon zest and juice. Mix and pour over everything, mix well and spread the mixture between two baking trays. Roast for about 40 mins, turning the chicken until cooked through. Add the almonds for the final 8 mins of cooking. Serve on plates with a Greek style salad and a dollop of Greek yogurt. and a scatter of the chopped coriander. Use fresh crusty bread to mop up any juices.

 

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Cheese, Ham & Pea Risotto

1tbsp olive oil

1 onion chopped

2 cloves of garlic, finely chopped

300g risotto rice

1.25 litres chicken or veg stock [2 cubes]

150g frozen peas

180g gammon ham, diced and precooked

2 tsp English mustard

3 tbsp mascarpone

100g mature cheddar, grated, plus extra to serve

Heat oil in a large pan and cook the onion for about 5 mins until softened. Stir in the garlic and risotto rice and cook for about 30secs to 1min. Pour in the stock and bring to the boil, then cover and cook on a medium heat for about 15 mins, stirring every so often. The rice should be almost done. Add the peas, gammon and cheeses to the pan and cook for about 5 – 10 mins until the rice is just right and the cheeses melted, serve with a little extra cheese if you like it.

 

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