The Official Wenvoe Homepage
cooking recipes
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 […]
» Read moreRaspberry 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. […]
» Read moreCod 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 […]
» Read moreRoast 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 […]
» Read moreRoast Squash with Moroccan Spices ! butternut squash, about 1kg 8 small shallots 1 tbsp. harissa 3 tbsp. garlic olive oil + extra for drizzling 450g can of butter beans, rinsed and drained 100g baby spinach leaves 1 rounded tsp clear honey To serve: Couscous flecked with chopped coriander, lemon wedges Heat oven to 180C. Cut squash into chunky wedges, […]
» Read moreWhite Fish with Sweet and Sour Peppers 1 tbsp olive oil 3 mixed peppers, deseeded and finely sliced 1 fennel bulb, finely sliced 2 large garlic cloves, finely sliced 50ml white wine vinegar zest and juice of 1 large orange handful of chopped parsley + extra to serve 400g can chopped tomatoes 4 fillets white fish, 150g each [ […]
» Read moreEaster Chocolate Fudge Cake 150g unsalted butter, softened 150g light muscovado sugar 40g cocoa powder 150g self-raising flour 1 tsp baking powder 1/2 tsp bi-carb of soda 2 large eggs 1 tsp vanilla extract 142ml soured cream 2 tbsp. golden syrup For the ganache; 250ml double cream 250g dark chocolate [Bournville is ideal ] To decorate; 1 chocolate flake, […]
» Read moreLeek and Goat's Cheese Tartlets 4 med leeks, trimmed, halved and finely sliced large knob of butter 2 tbsp thyme leaves and 4 nice sprigs 375g block of puff pastry 4 good slices goats cheese [with rind] truffle oil or walnut oil [optional] Wash the leeks and drain. Heat the butter in a wide pan until sizzling, [don’t bun […]
» Read moreVegetable Side Dishes. Fennel Gratin 4 large fennel bulbs pinch grated nutmeg 1 large clove of garlic, finely chopped 200ml double cream 50 / 75g parmesan cheese, grated Heat oven 180C. Trim the fennel tops, then cut into wedges. Boil in salted water for about 5-6 mins, drain well. Arrange the fennel in an ovenproof dish, season with salt […]
» Read moreChicken, Celery and Mushroom Cobbler 500g chicken breasts, [or use any leftover turkey and ham] cubed 250ml chicken stock 25g butter and 1 tbsp. oil 5 sticks of celery, thinly sliced 3 medium leeks, trimmed and thinly sliced 250g mushrooms sliced 2 lemons, juiced and zested 1 tbsp. flour a few sprigs of thyme, leaves picked 200ml tub crème […]
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