tag:blogger.com,1999:blog-68922221826872761492024-03-14T08:39:47.458+00:00MarymadeCooking with MaryMaryhttp://www.blogger.com/profile/00856025260612948632noreply@blogger.comBlogger475125tag:blogger.com,1999:blog-6892222182687276149.post-47107982033580500622020-08-21T15:36:00.001+01:002020-08-21T15:42:41.433+01:00Seafood Paella<div class="field-item even" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; border: 0px; box-sizing: border-box; caret-color: rgb(72, 72, 72); font-family: "proxima nova", arial, sans-serif; font-size: 14px; font-stretch: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><div class="field-collection-view clearfix view-mode-full" style="border-bottom-style: none; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; box-sizing: border-box; font-family: inherit; font-stretch: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><div class="entity entity-field-collection-item field-collection-item-field-ingredient-groups clearfix" style="border: 0px; box-sizing: border-box; float: left; font-family: inherit; font-stretch: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline; width: 354px;"><div class="content" style="border: 0px; box-sizing: border-box; font-family: inherit; font-stretch: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline; width: 354px;"><div class="field-collection-container clearfix" style="border-bottom-style: none; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; box-sizing: border-box; font-family: inherit; font-stretch: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><div class="field field-name-field-ingredients field-type-field-collection field-label-hidden" style="border: 0px; box-sizing: border-box; font-family: inherit; font-stretch: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><div class="field-items" style="border: 0px; box-sizing: border-box; font-family: inherit; font-stretch: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><div class="field-item even" style="background-color: #faf9f7; border: 0px; box-sizing: border-box; font-family: inherit; font-stretch: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; padding: 7px 20px 7px 25px; vertical-align: baseline;"><div class="field-collection-view clearfix view-mode-full" style="border-bottom-style: none; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; box-sizing: border-box; font-family: inherit; font-stretch: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><div class="entity entity-field-collection-item field-collection-item-field-ingredients clearfix" style="border: 0px; box-sizing: border-box; float: left; font-family: inherit; font-stretch: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline; width: 309px;"><div class="content" style="border: 0px; box-sizing: border-box; font-family: inherit; font-stretch: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline; width: 309px;"><a href="https://www.deliaonline.com/ingredient/noodles" style="background-color: transparent; border: 0px; box-sizing: border-box; color: #484848; display: block; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; padding: 0px; position: relative; text-align: right; text-decoration: none; vertical-align: baseline;" title="View the Noodles ingredient page"></a><div class="separator" style="clear: both; font-style: inherit; text-align: center;"><span style="color: #484848;"><br /></span></div><div class="separator" style="clear: both; font-style: inherit; text-align: center;"><span style="color: #484848;"><br /></span></div><div class="separator" style="clear: both; font-style: inherit; text-align: center;"><span style="color: #484848;"><br /></span></div><div class="separator" style="clear: both; font-style: inherit; text-align: left;"><span style="color: #484848;">Paella is the taste of Summer for me. As soon as the sun is out so is the paella pan.</span></div><div class="separator" style="clear: both; font-style: inherit; text-align: left;"><span style="color: #484848;">I cooked this one on the hob, using two burners but it also works very well cooked on the barbecue.</span></div><div class="separator" style="clear: both; color: #484848; font-style: inherit; text-align: left;"><br /></div><div class="separator" style="clear: both; color: #484848; font-style: inherit; text-align: left;">Prepare the ingredients before you start, it makes a real difference.</div><div class="separator" style="clear: both; color: #484848; font-style: inherit; text-align: left;"><br /></div><div class="separator" style="clear: both; color: #484848; font-style: inherit; text-align: left;">Serves 10-12</div><div class="separator" style="clear: both; color: #484848; font-style: inherit; text-align: center;"><br /></div><div class="separator" style="clear: both; color: #484848; font-style: inherit; text-align: center;"><a href="https://1.bp.blogspot.com/-m7OyN4qWkWk/Xz6WOhuAeII/AAAAAAAACLg/z0fN6PjUsWE4xvgG9isc32uNxDiSQGfvACLcBGAsYHQ/s1600/96C3FC5A-6B57-4890-ABFD-61C1FADA1A91.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="288" src="https://1.bp.blogspot.com/-m7OyN4qWkWk/Xz6WOhuAeII/AAAAAAAACLg/z0fN6PjUsWE4xvgG9isc32uNxDiSQGfvACLcBGAsYHQ/w512-h288/96C3FC5A-6B57-4890-ABFD-61C1FADA1A91.jpeg" width="512" /></a></div><div class="separator" style="clear: both; color: #484848; font-style: inherit; text-align: center;"><b style="font-family: inherit;"><i><u><br /></u></i></b></div><div class="separator" style="clear: both; color: #484848; font-style: inherit; text-align: left;"><b style="font-family: inherit;"><i><u>Ingredients</u></i></b></div><div class="separator" style="clear: both; color: #484848; font-style: inherit; text-align: center;"><br /><a href="https://www.deliaonline.com/ingredient/noodles" style="background-color: transparent; border: 0px; box-sizing: border-box; color: #484848; display: block; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; padding: 0px; position: relative; text-align: right; text-decoration: none; transition: all 0.1s ease-in-out 0s; vertical-align: baseline;" title="View the Noodles ingredient page"></a></div><div class="separator" style="clear: both; color: #484848; font-style: inherit; text-align: center;"><br /></div><div class="separator" style="clear: both; color: #484848; text-align: left;">150gchorizo, diced</div><div class="separator" style="clear: both; color: #484848; font-style: inherit; text-align: left;">115g pancetta, diced</div><div class="separator" style="clear: both; color: #484848; font-style: inherit; text-align: left;">2 Tbsp olive oil</div><div class="separator" style="clear: both; color: #484848; font-style: inherit; text-align: left;">8 chicken thighs, boned and skinless</div><div class="separator" style="clear: both; color: #484848; font-style: inherit; text-align: left;">1 litre hot chicken stock</div><div class="separator" style="clear: both; color: #484848; font-style: inherit; text-align: left;">1 large onion, chopped</div><div class="separator" style="clear: both; color: #484848; font-style: inherit; text-align: left;">2 sprigs Thyme, leaves picked</div><div class="separator" style="clear: both; color: #484848; font-style: inherit; text-align: left;">2 cloves garlic, grated, + 1/2 garlic clove grated, to add to the prawns</div><div class="separator" style="clear: both; color: #484848; font-style: inherit; text-align: left;">1 tsp chilli flakes</div><div class="separator" style="clear: both; color: #484848; font-style: inherit; text-align: left;">1 large red pepper, diced</div><div class="separator" style="clear: both; color: #484848; font-style: inherit; text-align: left;">600g paella rice, I used Calasparra</div><div class="separator" style="clear: both; color: #484848; font-style: inherit; text-align: left;">1 tsp sweet Paprika</div><div class="separator" style="clear: both; color: #484848; font-style: inherit; text-align: left;">6oz white wine</div><div class="separator" style="clear: both; color: #484848; font-style: inherit; text-align: left;">2 Tbsp lemon juice</div><div class="separator" style="clear: both; color: #484848; font-style: inherit; text-align: left;">5 oz frozen peas</div><div class="separator" style="clear: both; color: #484848; font-style: inherit; text-align: left;">around 20 Mussels, washed and debearded</div><div class="separator" style="clear: both; color: #484848; font-style: inherit; text-align: left;">2 oz butter</div><div class="separator" style="clear: both; color: #484848; font-style: inherit; text-align: left;">5 large tomatoes, deseeded and diced</div><div class="separator" style="clear: both; color: #484848; font-style: inherit; text-align: left;">5 Tbsp chopped Parsley</div><div class="separator" style="clear: both; color: #484848; font-style: inherit; text-align: left;">Zest of 1 lemon</div><div class="separator" style="clear: both; color: #484848; font-style: inherit; text-align: left;">400g large prawns, deveined</div><div class="separator" style="clear: both; color: #484848; font-style: inherit; text-align: left;">2 squid tubes, cleaned and cut into rings</div><div class="separator" style="clear: both; color: #484848; font-style: inherit; text-align: left;">4 lemons to garnish</div><div class="separator" style="clear: both; color: #484848; font-style: inherit; text-align: left;"><br /></div><div class="separator" style="clear: both; color: #484848; font-style: inherit; text-align: left;"><br /></div><div class="separator" style="clear: both; color: #484848; text-align: left;"><b><i><u>To Make The Paella</u></i></b></div><div class="separator" style="clear: both; color: #484848; font-style: inherit; text-align: left;"><br /></div><div class="separator" style="clear: both; color: #484848; font-style: inherit; text-align: left;">Heat 1/2Tbsp of the oil in a Paella pan (or very large frying pan), Add the Pancetta and Chorizo and fry until golden and beginning to crisp. Remove from the pan and set aside.</div><div class="separator" style="clear: both; color: #484848; font-style: inherit; text-align: left;"><br /></div><div class="separator" style="clear: both; color: #484848; font-style: inherit; text-align: left;">add the chicken thighs to the pan and cook over a med heat for 6 minutes, turning over halfway. remove the chicken and set aside.</div><div class="separator" style="clear: both; color: #484848; font-style: inherit; text-align: left;"><br /></div><div class="separator" style="clear: both; color: #484848; font-style: inherit; text-align: left;">Add 1/2 oil to the pan and fry the onion, Thyme, garlic, chilli flakes and red pepper. cook for around seven minutes over a low-med heat stirring occasionally to prevent the onion taking too much colour.</div><div class="separator" style="clear: both; color: #484848; font-style: inherit; text-align: left;"><br /></div><div class="separator" style="clear: both; color: #484848; font-style: inherit; text-align: left;">Add the remaining oil to the pan then add the rice Bay leaves and Paprika to the pan and stir around for 2 minutes to coat the rice.</div><div class="separator" style="clear: both; color: #484848; font-style: inherit; text-align: left;"><br /></div><div class="separator" style="clear: both; color: #484848; font-style: inherit; text-align: left;">Stir in the wine, lemon juice and hot stock and cook over a medium heat for 5 minutes.</div><div class="separator" style="clear: both; color: #484848; font-style: inherit; text-align: left;"><br /></div><div class="separator" style="clear: both; color: #484848; font-style: inherit; text-align: left;">Fold in the Pancetta, Chorizo, chicken, peas and place in the mussells, closed side down.</div><div class="separator" style="clear: both; color: #484848; font-style: inherit; text-align: left;"><br /></div><div class="separator" style="clear: both; color: #484848; font-style: inherit; text-align: left;">Cover the pan loosely with foil and cook on a low-medium heat for 15 minutes.</div><div class="separator" style="clear: both; color: #484848; font-style: inherit; text-align: left;"><br /></div><div class="separator" style="clear: both; color: #484848; font-style: inherit; text-align: left;">I the stock has dried up add a cup of boiling water.</div><div class="separator" style="clear: both; color: #484848; font-style: inherit; text-align: left;"><br /></div><div class="separator" style="clear: both; color: #484848; font-style: inherit; text-align: left;">Rest the paella for 10 minutes while you cook the prawns and squid.</div><div class="separator" style="clear: both; color: #484848; font-style: inherit; text-align: left;"><br /></div><div class="separator" style="clear: both; color: #484848; font-style: inherit; text-align: left;">Heat a little oil in a frying pan over a medium heat.Grate 1/2 clove of garlic, add to the pan with the prawns and stir fry until pink. add the squid to the pan and stir fry for 1 minute.</div><div class="separator" style="clear: both; color: #484848; font-style: inherit; text-align: left;"><br /></div><div class="separator" style="clear: both; color: #484848; font-style: inherit; text-align: left;">Remove the foil and stir in the tomatoes, butter and lemon zest.</div><div class="separator" style="clear: both; color: #484848; font-style: inherit; text-align: left;"><br /></div><div class="separator" style="clear: both; color: #484848; font-style: inherit; text-align: left;">Scatter the prawns and squid over the top of the Paella and sprinkle over the Parsley.</div><div class="separator" style="clear: both; color: #484848; font-style: inherit; text-align: left;"><br /></div><div class="separator" style="clear: both; color: #484848; font-style: inherit; text-align: left;">Garnish with cut lemons.</div><div class="separator" style="clear: both; color: #484848; font-style: inherit; text-align: left;"><br /></div><div class="separator" style="clear: both; color: #484848; font-style: inherit; text-align: left;"><br /></div><div class="separator" style="clear: both; color: #484848; font-style: inherit; text-align: center;"><br /></div><div class="separator" style="clear: both; color: #484848; font-style: inherit; text-align: center;"><br /></div><div class="separator" style="clear: both; color: #484848; font-style: inherit; text-align: center;"><br /></div><div class="separator" style="clear: both; color: #484848; font-style: inherit; text-align: center;"><br /></div><div class="separator" style="clear: both; color: #484848; font-style: inherit; text-align: center;"><br /></div><div class="separator" style="clear: both; color: #484848; font-style: inherit; text-align: center;"><br /></div></div></div></div></div></div></div></div></div></div></div></div><div class="field-item odd" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; border: 0px; box-sizing: border-box; caret-color: rgb(72, 72, 72); color: #484848; font-family: "proxima nova", arial, sans-serif; font-size: 14px; font-stretch: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><div class="field-collection-view clearfix view-mode-full field-collection-view-final" style="border-bottom-style: none; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; 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box-sizing: border-box; font-family: inherit; font-stretch: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><div class="entity entity-field-collection-item field-collection-item-field-ingredients clearfix" style="border: 0px; box-sizing: border-box; float: left; font-family: inherit; font-stretch: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline; width: 309px;"><div class="content" style="border: 0px; box-sizing: border-box; font-family: inherit; font-stretch: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline; width: 309px;"><a href="https://www.deliaonline.com/ingredient/onions" style="background-color: transparent; border: 0px; box-sizing: border-box; color: #484848; display: block; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; padding: 0px; position: relative; text-decoration: none; vertical-align: baseline;" title="View the Onions ingredient page"><br /></a><a href="https://www.deliaonline.com/ingredient/onions" style="background-color: transparent; border: 0px; box-sizing: border-box; color: #484848; display: block; font-family: inherit; font-stretch: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; padding: 0px; position: relative; text-decoration: none; vertical-align: baseline;" title="View the Onions ingredient page"><br /></a><a href="https://www.deliaonline.com/ingredient/onions" style="background-color: transparent; border: 0px; box-sizing: border-box; color: #484848; display: block; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; padding: 0px; position: relative; text-decoration: none; vertical-align: baseline;" title="View the Onions ingredient page"><br /></a><a href="https://www.deliaonline.com/ingredient/onions" style="background-color: transparent; border: 0px; box-sizing: border-box; color: #484848; display: block; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; padding: 0px; position: relative; text-decoration: none; vertical-align: baseline;" title="View the Onions ingredient page"><br /></a><a href="https://www.deliaonline.com/ingredient/onions" style="background-color: transparent; border: 0px; box-sizing: border-box; color: #484848; display: block; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; padding: 0px; position: relative; text-decoration: none; vertical-align: baseline;" title="View the Onions ingredient page"><br /></a><a href="https://www.deliaonline.com/ingredient/onions" style="background-color: transparent; border: 0px; box-sizing: border-box; color: #484848; display: block; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; padding: 0px; position: relative; text-decoration: none; vertical-align: baseline;" title="View the Onions ingredient page"><br /></a></div></div></div></div></div></div></div></div></div></div></div>Maryhttp://www.blogger.com/profile/00856025260612948632noreply@blogger.com0tag:blogger.com,1999:blog-6892222182687276149.post-28031183244001928442020-08-16T17:28:00.000+01:002020-08-16T17:28:17.652+01:00Chicken and Tomato Korma<p> For mid-week or the weekend this chicken and tomato Korma is always a treat. The tomatoes, which are added to the dish for the last 15 minutes of cooking, become soft, sweet and succulent. Serve with basmati rice and naan bread or paratha. I choose the latter because I can buy them frozen ready to cook, and grill them, from frozen, on a Griddle on the hob, then put them over the flame to create a toasted finish.</p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-_EA4L6vLPSY/XzlWPGRg2lI/AAAAAAAACLU/SsSB0JVWZbs6lN9zUJuzmiJM5DbiacYdACLcBGAsYHQ/s199/7C36A73C-6736-4AE9-9E2B-F586EAF27C5A.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="199" data-original-width="199" height="389" src="https://1.bp.blogspot.com/-_EA4L6vLPSY/XzlWPGRg2lI/AAAAAAAACLU/SsSB0JVWZbs6lN9zUJuzmiJM5DbiacYdACLcBGAsYHQ/w389-h389/7C36A73C-6736-4AE9-9E2B-F586EAF27C5A.jpeg" width="389" /></a></div><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><b><u>Ingredients</u></b></p><p><br /></p><p>600g chicken breast fillets, cut to 2.5 cm pieces</p><p>2tbsp rape seed or sunflower oil</p><p>1 x 3cm piece of root ginger, peeled and grated</p><p>2 cloves garlic, peeled and grated</p><p>1 red chilli, finely chopped. leave the seeds in If you like a bit of heat</p><p>1 green chilli, finely chopped</p><p>2 tbsp ground almonds</p><p>1tsp turmeric</p><p>2tsp ground cumin</p><p>2 tsp ground coriander</p><p>150ml coconut milk</p><p>250ml chicken stock made with I stock cube</p><p>4 tblsp double cream</p><p>2tbsp mango chutney</p><p>1 small punnet cherry tomatoes</p><p>Chopped coriander and toasted flaked almonds to garnish</p><p><br /></p><p><b><u>Method</u></b></p><p>Heat a sauté pan over a medium heat and add the oil.</p><p>Add the onion, chillies and ginger a cook, stirring, for 5-6 minutes, add the garlic and stir fry for a further 2 minutes.</p><p>Add the cumin, coriander and turmeric, stir for one minute then add the chicken. If the pan is dry add a little water. Stir fry for a few minutes until the chicken is coated in the spices and starting to cook.</p><p>Add the chicken stock and simmer gently for 15 minutes. Add the ground almonds, coconut milk and cherry tomatoes, simmer gently for a further 15 minutes.</p><p>Turn the heat up very slightly, add the mango chutney then the cream. Let it bubble for a few minutes to reduce and thicken.</p><p>Serve with basmati rice and your bread of choice.</p><p>Garnish with chopped coriander and toasted almonds.</p><p><br /></p><p><br /></p><p><b><u><br /></u></b></p><p><b><u><br /></u></b></p><p><b><u><br /></u></b></p>Maryhttp://www.blogger.com/profile/00856025260612948632noreply@blogger.com0tag:blogger.com,1999:blog-6892222182687276149.post-38725570771238742182020-08-06T16:58:00.002+01:002020-08-10T12:49:47.778+01:00Prawn Pad ThaiThis dish requires a little preparation but is well worth the effort. Hot, sweet, sour and very fresh and light.<div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-rkBGKfTL7a0/Xyp6PkE2Y5I/AAAAAAAACKE/lkebwIG2V_A8HOHyYJI2CTp5sJEJLk8IQCLcBGAsYHQ/s2048/88D1F956-FF44-4880-A153-CC7846B0861B.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1907" data-original-width="2048" height="382" src="https://1.bp.blogspot.com/-rkBGKfTL7a0/Xyp6PkE2Y5I/AAAAAAAACKE/lkebwIG2V_A8HOHyYJI2CTp5sJEJLk8IQCLcBGAsYHQ/w410-h382/88D1F956-FF44-4880-A153-CC7846B0861B.jpeg" width="410" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b><u>Ingredients</u></b></div><div class="separator" style="clear: both; text-align: center;"><b><br /></b></div><div class="separator" style="clear: both; text-align: center;"><b><br /></b></div><div class="separator" style="clear: both; text-align: center;"><b>110g rice noodles</b></div><div class="separator" style="clear: both; text-align: center;"><b>2 tbsp dried shrimps or 2 tsp shrimp paste</b></div><div class="separator" style="clear: both; text-align: center;"><b>200g raw, headless tiger prawns, defrosted if frozen</b></div><div class="separator" style="clear: both; text-align: center;"><b>3 tbsp rape seed or vegetable oil</b></div><div class="separator" style="clear: both; text-align: center;"><b>2 cloves garlic, minced</b></div><div class="separator" style="clear: both; text-align: center;"><b>2 red chillies, de seeded and chopped</b></div><div class="separator" style="clear: both; text-align: center;"><b>Small red onion, thinly sliced</b></div><div class="separator" style="clear: both; text-align: center;"><b>2 tbsp fish sauce</b></div><div class="separator" style="clear: both; text-align: center;"><b>1.5 tbsp crunchy peanut butter</b></div><div class="separator" style="clear: both; text-align: center;"><b>2 large eggs, lightly beaten</b></div><div class="separator" style="clear: both; text-align: center;"><b>Juice from 1 large lime</b></div><div class="separator" style="clear: both; text-align: center;"><b><br /></b></div><div class="separator" style="clear: both; text-align: center;"><b><br /></b></div><div class="separator" style="clear: both; text-align: center;"><b><u>Ingredients for the garnish</u></b></div><div class="separator" style="clear: both; text-align: center;"><b><br /></b></div><div class="separator" style="clear: both; text-align: center;"><b>Small bunch of coriander, leaves picked</b></div><div class="separator" style="clear: both; text-align: center;"><b>3 tbsp natural peanuts, chopped</b></div><div class="separator" style="clear: both; text-align: center;"><b>3 spring onions, finely sliced</b></div><div class="separator" style="clear: both; text-align: center;"><b>1 handful fresh bean sprouts</b></div><div class="separator" style="clear: both; text-align: center;"><b>Lime wedges for garnish</b></div><div class="separator" style="clear: both; text-align: center;"><b><br /></b></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-nm90T49idak/XyqMX6jAqjI/AAAAAAAACKQ/KO0eCP4lOWEJczxETHMkYRfyoy4PoUyvwCLcBGAsYHQ/s638/16244595-1BF1-43AF-BC7D-3DC9149CC5D7.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="478" data-original-width="638" height="306" src="https://1.bp.blogspot.com/-nm90T49idak/XyqMX6jAqjI/AAAAAAAACKQ/KO0eCP4lOWEJczxETHMkYRfyoy4PoUyvwCLcBGAsYHQ/w408-h306/16244595-1BF1-43AF-BC7D-3DC9149CC5D7.jpeg" width="408" /></a></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b><br /></b></div><div class="separator" style="clear: both; text-align: center;"><b><br /></b></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-5B0YV2VBXGc/XyqMhnlpe8I/AAAAAAAACKU/8FJppJnY2WAB3wAlj_d5Ggx6RkXwCtOtACLcBGAsYHQ/s1205/D76EAC14-AE7E-41D1-A047-86D58C32CA23.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1205" data-original-width="789" height="512" src="https://1.bp.blogspot.com/-5B0YV2VBXGc/XyqMhnlpe8I/AAAAAAAACKU/8FJppJnY2WAB3wAlj_d5Ggx6RkXwCtOtACLcBGAsYHQ/w335-h512/D76EAC14-AE7E-41D1-A047-86D58C32CA23.jpeg" width="335" /></a></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b><br /></b></div><div class="separator" style="clear: both; text-align: center;"><b><br /></b></div><div class="separator" style="clear: both; text-align: center;"><b><br /></b></div><div class="separator" style="clear: both; text-align: center;"><b>If using dried shrimp, soak them in boiling water for 10 minutes. </b></div><div class="separator" style="clear: both; text-align: center;"><b>Soak the noodles in boiling water for 10 minutes, make sure they are covered. </b></div><div class="separator" style="clear: both; text-align: center;"><b>Drain and rinse under cold water and set aside</b></div><div class="separator" style="clear: both; text-align: center;"><b>Drain the dried shrimp</b></div><div class="separator" style="clear: both; text-align: center;"><b>If the prawns need shelled and deveined do this next</b></div><div class="separator" style="clear: both; text-align: center;"><b>Cut each prawn into two</b></div><div class="separator" style="clear: both; text-align: center;"><b><br /></b></div><div class="separator" style="clear: both; text-align: center;"><b>Heat a wok on high heat</b></div><div class="separator" style="clear: both; text-align: center;"><b>Add the oil, add the chilli onion and garlic and stir fry for to mins</b></div><div class="separator" style="clear: both; text-align: center;"><b>Add the prawns and stir fry until they turn pink</b></div><div class="separator" style="clear: both; text-align: center;"><b>Add the dried shrimp or shrimp paste, peanut butter and fish sauce</b></div><div class="separator" style="clear: both; text-align: center;"><b>Stir and add the noodles then stir them around for a couple of minutes</b></div><div class="separator" style="clear: both; text-align: center;"><b>Slowly pour over the beaten egg, leave it for 30 seconds to slightly set then stir it round</b></div><div class="separator" style="clear: both; text-align: center;"><b>Add 1/2 of the garnish, ( not the lime wedges) stir to combine</b></div><div class="separator" style="clear: both; text-align: center;"><b>Serve in bowls and garnish with coriander, peanuts, spring onions, fresh bean sprouts And a wedge of lime.</b></div><div class="separator" style="clear: both; text-align: center;"><b><br /></b></div><div class="separator" style="clear: both; text-align: center;"><b><br /></b></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b><br /></b></div><div class="separator" style="clear: both; text-align: center;"><b><br /></b></div><div class="separator" style="clear: both; text-align: center;"><b><br /></b></div><div class="separator" style="clear: both; text-align: center;"><b><br /></b></div><div class="separator" style="clear: both; text-align: center;"><b><br /></b></div>Maryhttp://www.blogger.com/profile/00856025260612948632noreply@blogger.com0tag:blogger.com,1999:blog-6892222182687276149.post-34022833021877022542020-08-05T09:06:00.000+01:002020-08-05T09:06:55.460+01:00Corn-Dog Batter Prawns<div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><b>I made corn-dogs for my Grandchildren recently. They went down very well but I only used half of the batter. Next day I tried raw king prawns dipped in the remaining batter and fried in a little oil. They were amazing. Light and crispy and very tasty dipped in sweet chilli sauce.</b><div><b>The batter recipe is enough to make both the prawns and corn dogs.<br /></b><div><br /></div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-d7bqc1ROtVU/XypTe4RyFYI/AAAAAAAACJs/MMns-uZ33EMmmxlwO-kWUkixtnsSmGtEwCLcBGAsYHQ/s2048/B0CDF58F-B76F-4E9D-A405-6F266E028AD5.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://1.bp.blogspot.com/-d7bqc1ROtVU/XypTe4RyFYI/AAAAAAAACJs/MMns-uZ33EMmmxlwO-kWUkixtnsSmGtEwCLcBGAsYHQ/s640/B0CDF58F-B76F-4E9D-A405-6F266E028AD5.jpeg" /></a></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Ingredients for the batter</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>1 cup cornmeal (polenta)</b></div><div class="separator" style="clear: both; text-align: left;"><b>1 cup plain flour</b></div><div class="separator" style="clear: both; text-align: left;"><b>2 tbsp caster sugar</b></div><div class="separator" style="clear: both; text-align: left;"><b>2tsp baking powder</b></div><div class="separator" style="clear: both; text-align: left;"><b>1/2 tsp salt</b></div><div class="separator" style="clear: both; text-align: left;"><b>1 cup buttermilk + 2 tbsp</b></div><div class="separator" style="clear: both; text-align: left;"><b>1 egg</b></div><div class="separator" style="clear: both; text-align: left;"><b>225g raw king prawns (defrosted if frozen) cleaned and deveined.</b></div><div class="separator" style="clear: both; text-align: left;"><b>Rape seed or vegetable oil to fry</b></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><b>In a large bowl, mix together, the flour, cornmeal, sugar, salt and baking powder.</b></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><b>Add buttermilk, egg and 2 tbsp oil to the dry ingredients and mix to combine</b></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><b>Leave the batter to rest for 10 minutes</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><b>Remove half the batter into a tumbler and set aside for the corn dogs. The batter can be refrigerated for a couple of days.</b></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><b>Dry off the prawns with kitchen towel and place them in the remaining batter.</b></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><b>Pour around 5cm of the oil into a pan over a medium heat and heat to around 180o c. Or when a drop of the batter floats to the top.</b></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><b>Using kitchen tongs, place a few prawns into the oil and cook until golden brown, turn and cook for a further minute or two and drain on kitchen towel. Cook the rest of the prawns in batches. 🍤 </b></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><b>Serve with sweet chilli sauce and a wedge of lemon. 🍋 </b></div></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><b>For the corn dogs</b></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><b>8-10 frankfurter sausages Tossed in a little flour, shake off excess.</b></div><div class="separator" style="clear: both; text-align: left;"><b>Bamboo skewers</b></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><b>Place a skewer into each sausage. Holding By the skewer, dip each corn dog into the tumbler of batter one at a time, start with three sausages and fry in batches in Hot oil 180oc for 3 minutes until golden brown. Repeat with the rest of the sausages.</b></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><b>Drain on kitchen towel and serve with ketchup and hot dog mustard.</b></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><b>Corn dogs can be frozen for up to 2 months. Cool completely before freezing.</b></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-SbzQenUTLa8/Xypn_PJ6BxI/AAAAAAAACJ4/8BIHYLGaVTwR2-Y7KcM5FGGKMI5azdyjQCLcBGAsYHQ/s890/F537B2A6-E4DF-4752-91B9-E14593A96F57.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="508" data-original-width="890" src="https://1.bp.blogspot.com/-SbzQenUTLa8/Xypn_PJ6BxI/AAAAAAAACJ4/8BIHYLGaVTwR2-Y7KcM5FGGKMI5azdyjQCLcBGAsYHQ/s640/F537B2A6-E4DF-4752-91B9-E14593A96F57.jpeg" width="640" /></a></div><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div>Maryhttp://www.blogger.com/profile/00856025260612948632noreply@blogger.com0tag:blogger.com,1999:blog-6892222182687276149.post-41317938507598730422020-07-25T14:49:00.000+01:002020-07-25T14:49:39.373+01:00Vanilla Panacotta with Raspberry and Blackberry Sauce<u><i><b><font size="5">Vanilla Panacotta with Raspberry and Blackberry sauce</font></b></i></u><div><u><i><b><font size="5"><br /></font></b></i></u></div><div><u><i><b><font size="5"><br /></font></b></i></u></div><div><u><i><b><div class="separator" style="clear: both; text-align: center;"></div></b></i></u></div><div><u><i><b><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-uRdVRfqHUOk/Xxw2E03ln6I/AAAAAAAACHc/dIJueO0rcDAQrijB8pvrFmCm5ow1D8obwCLcBGAsYHQ/s640/D66E1578-0D47-4C87-A93A-C77BA2ED5423.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="628" height="320" src="https://1.bp.blogspot.com/-uRdVRfqHUOk/Xxw2E03ln6I/AAAAAAAACHc/dIJueO0rcDAQrijB8pvrFmCm5ow1D8obwCLcBGAsYHQ/s320/D66E1578-0D47-4C87-A93A-C77BA2ED5423.jpeg" /></a></div></b></i></u></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-3bqMRmwDH3s/Xxw2qZWU_OI/AAAAAAAACHs/mVGF_Dmb-B4sO9vRpH7lS9keC7QlDP4VgCLcBGAsYHQ/s320/BBDB87F0-28E9-407D-9331-21DE64481343.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="267" data-original-width="320" src="https://1.bp.blogspot.com/-3bqMRmwDH3s/Xxw2qZWU_OI/AAAAAAAACHs/mVGF_Dmb-B4sO9vRpH7lS9keC7QlDP4VgCLcBGAsYHQ/s0/BBDB87F0-28E9-407D-9331-21DE64481343.jpeg" /></a></div><div><br /></div><div><br /></div><div><br /></div><div>This is a lovely Summer dessert, berries picked from the garden and crunchy granola sprinkled over. Also nice with crushed nut brittle or shortbread biscuits. I used a 7cm Round 4cm high dariole mould.</div><div><br /></div><div>Makes 6</div><div><br /></div><div><b>For the Panacotta</b></div><div><br /></div><div>266ml whole milk</div><div>266ml double cream</div><div>3 sheets leaf gelatine </div><div>1 vanilla pod or heaped tsp vanilla paste</div><div>25 grams sugar</div><div><br /></div><div><b><i>For the sauce</i></b></div><div><b><i><br /></i></b></div><div>100g fresh raspberries</div><div>100g fresh blackberries</div><div>1 level tbsp icing sugar</div><div>A few berries for decoration</div><div><br /></div><div>Soak the gelatine sheets in cold water.</div><div>Add the cream, milk and sugar to a saucepan. Split the vanilla pod and add to the milk/ cream mixture. If you are using vanilla paste add now.</div><div>Warm over a med heat to scald (this is the stage before boil) Stir to make sure the sugar has dissolved.</div><div>Remove from the heat, take out the vanilla pod and remove the gelatine from the water and add to the pan, stir to dissolve the gelatine.</div><div>Put the mixture in a jug and pour into the moulds.</div><div>Place in the fridge for 4 hours, or overnight.</div><div>To remove the Panacotta from the moulds dip the base of the mould in a bowl of warm water, place a small plate or bowl over and turn it upside down, shake it very gently and it should fall onto the plate.</div><div><br /></div><div>To make the sauce place the berries and icing sugar in a processor, blend for a few seconds then strain the sauce though a sieve into a jug.</div><div> </div><div>Pour a little over the Panacotta and sprinkle 2 tsp granola. Decorate with berries.</div><div><br /></div>Maryhttp://www.blogger.com/profile/00856025260612948632noreply@blogger.com0tag:blogger.com,1999:blog-6892222182687276149.post-26371389730969306662020-07-24T16:34:00.002+01:002020-07-25T14:52:04.371+01:00Mushroom Risotto with Roast Tomatoes and Crispy Basil<b><u><i><font size="5">Mushroom Risotto with Roast Tomatoes and Crispy Basil.</font> </i></u></b> <div><br /><div>A reasonably priced dish for mid-week or a special dinner with friends and family.</div><div><br /></div><div>Another recipe To add to the repertoire for the tomato harvest.<br /><div><br /><div><br /></div><div>Serves 4 as a main course</div><div>Serves 6 as a starter</div><div><br /><div> <div class="separator" style="clear: both; text-align: left;"><a href="https://1.bp.blogspot.com/-7mHCxbTFBk8/Xxr-2X-CNXI/AAAAAAAACGo/UU6TSRbnspQKvWolrmxWyGksAyhPQWPbQCLcBGAsYHQ/s2048/4C1134E6-953E-4047-94BD-CC27D370DF7E.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="500" src="https://1.bp.blogspot.com/-7mHCxbTFBk8/Xxr-2X-CNXI/AAAAAAAACGo/UU6TSRbnspQKvWolrmxWyGksAyhPQWPbQCLcBGAsYHQ/w375-h500/4C1134E6-953E-4047-94BD-CC27D370DF7E.jpeg" width="375" /></a></div> <div class="separator" style="clear: both; text-align: left;"><br /></div></div></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">For the Risotto</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">200g risotto rice</div><div class="separator" style="clear: both; text-align: left;">2 tbsp olive oil</div><div class="separator" style="clear: both; text-align: left;">2 shallots, peeled and finely chopped</div><div class="separator" style="clear: both; text-align: left;">2 cloves garlic, minced</div><div class="separator" style="clear: both; text-align: left;">100g mushrooms, I used chestnut mushrooms, roughly chopped</div><div class="separator" style="clear: both; text-align: left;">80g Parmesan cheese, grated</div><div class="separator" style="clear: both; text-align: left;">170ml white wine</div><div class="separator" style="clear: both; text-align: left;">1tbsp butter</div><div class="separator" style="clear: both; text-align: left;">1 litre chicken stock (I used 2 chicken stock cubes)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">300g cherry tomatoes</div><div class="separator" style="clear: both; text-align: left;">Leaves from large bunch of basil</div><div class="separator" style="clear: both; text-align: left;">Olive oil spray or drizzle</div><div class="separator" style="clear: both; text-align: left;">Salt and freshly ground pepper</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Pre-heat the oven to 180c</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Heat the oil over a medium heat and gently cook the shallots for 5 mins, stirring occasionally.</div><div class="separator" style="clear: both; text-align: left;">Add the garlic and mushrooms and stir fry for around 5-6 mins until the mushrooms are just cooked.</div><div class="separator" style="clear: both; text-align: left;">Add the risotto rice and stir For a couple of minutes to coat all the grains.</div><div class="separator" style="clear: both; text-align: left;">Add the white wine and stir until it is absorbed. </div><div class="separator" style="clear: both; text-align: left;">Place the tomatoes in an ovenproof dish and spray or drizzle with olive oil, season with salt and pepper and scatter the basil leaves over the top. Roast for 10 - 15 mins until the tomatoes are just starting to split and the basil leaves are crisp.</div><div class="separator" style="clear: both; text-align: left;">Add add 1 ladle of stock, stirring continually, until The stock has dried up then add another ladle of stock and keep repeating this process until the rice is plump, tender and a little al dente.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Add the butter to the risotto and stir until melted, add 2/3 Parmesan stir in for 1 min.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Serve with the remaining Parmesan sprinkled on top.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Spoon the roast tomatoes over and scatter a few crispy basil leaves on top.</div></div></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Drizzle with olive oil before serving.</div></div>Maryhttp://www.blogger.com/profile/00856025260612948632noreply@blogger.com0tag:blogger.com,1999:blog-6892222182687276149.post-51914293450939201012020-06-30T10:10:00.011+01:002020-06-30T18:56:28.814+01:00Never too young<p dir="ltr" style="-webkit-text-size-adjust: auto; font-family: verdana, sans-serif; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"></span></p><div class="separator" style="clear: both; text-align: center;"><br /><div class="separator" style="clear: both;"><a href="https://1.bp.blogspot.com/-jYe8RCG9kA4/XvsLARmpksI/AAAAAAAACFU/thkOwCQA-8YmuDL1KAwKXU6JxcR69PCwwCK4BGAsYHg/s2545/0CC33D13-FF87-4621-8026-CECA532F7648.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2545" data-original-width="1893" height="320" src="https://1.bp.blogspot.com/-jYe8RCG9kA4/XvsLARmpksI/AAAAAAAACFU/thkOwCQA-8YmuDL1KAwKXU6JxcR69PCwwCK4BGAsYHg/s320/0CC33D13-FF87-4621-8026-CECA532F7648.jpeg" /></a></div></div><ul style="text-align: left;"><li>The thing about Delia is... her recipes always work. This was the thing people used to say. As Delia Smith herself said: “Who on earth would write recipes that don’t work?” Who indeed. That said, I could name quite a few.</li></ul><p></p><br style="-webkit-text-size-adjust: auto; font-family: verdana, sans-serif;" /><p dir="ltr" style="-webkit-text-size-adjust: auto; font-family: verdana, sans-serif; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Delia has also said that she has no intention of showing off, but simply encouraging healthy eating through home cooking. The key thing here is basics. While there are many people who either cook instinctively or have learned from family members, for most people the basics don’t come easily for those who aren’t kitchen trained.</span></p><br style="-webkit-text-size-adjust: auto; font-family: verdana, sans-serif;" /><p dir="ltr" style="-webkit-text-size-adjust: auto; font-family: verdana, sans-serif; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">The definitive solution to this is a school curriculum which includes food nutrition and a scientific approach to tasty healthy eating. Not only can learning these skills be great fun, it is becoming increasingly clear how important it is to eat healthily for your future wellbeing. The rise of obesity leading to diabetes is at a peak. The importance of diet - along with exercise - has proven to be the answer to good health. (Obviously not smoking and not taking drugs or drinking too much alcohol have a part to play). But having a good diet is a good start.</span></p><br style="-webkit-text-size-adjust: auto; font-family: verdana, sans-serif;" /><p dir="ltr" style="-webkit-text-size-adjust: auto; font-family: verdana, sans-serif; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">I think there would be a huge benefit if schools and colleges were to provide Delia-style cooking and nutrition classes. It doesn’t need to be their chosen course but perhaps a free period option. When I was at college my free period courses were French cuisine and flower arranging, and they’re skills I have taken with me to adulthood. Even just one school/college period watching an episode of Delia’s How to Cook could inspire so many. Well-balanced meals - whether meat based, vegetarian or vegan - with emphasis on food budgetIng is also essential, and could set a child or young adult on the right course for life.</span></p><br style="-webkit-text-size-adjust: auto; font-family: verdana, sans-serif;" /><p dir="ltr" style="-webkit-text-size-adjust: auto; font-family: verdana, sans-serif; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">There has been a generational issue here. A lot of children a couple of generations gone were latchkey children; arriving home to an empty house as both parents were at work. Often this was a necessity, in order to keep the family clothed and fed. Tinned food (not all bad) became the norm. Then we had microwave - or ‘ping’ - meals, which were a godsend to working parents. Tasty though the ‘ping’ meals were and inarguably convenient, they often contained additives, colourants and lots of salt and sugar. And as a consequence, some children grew up with that being the only way of cooking their parents knew.</span></p><br style="-webkit-text-size-adjust: auto; font-family: verdana, sans-serif;" /><p dir="ltr" style="-webkit-text-size-adjust: auto; font-family: verdana, sans-serif; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Of course, plenty of children have the encouragement from their parents to eat healthily and participate in the preparation of their meals if they are lucky enough to find the time. But the stress of homework, after-school activities and day-to-day commitments leave even less time to think about family meals.</span></p><br style="-webkit-text-size-adjust: auto; font-family: verdana, sans-serif;" /><p dir="ltr" style="-webkit-text-size-adjust: auto; font-family: verdana, sans-serif; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">I have found it difficult to find suitable cookbooks for both young children and children in their teens, which cover the very basics of cookery. Social media tends to show the end results, but not how to get there. Television could provide an answer to this and instead of predominantly competitive programmes like children’s bake-off or junior master chef, why not provide cookery programmes for children based on learning to cook from scratch? No one is too young to learn, on varying levels, about food and nutrition. Family mealtimes can be very relaxing and become a special stress-free time to spend together. Get children involved. Whether it is measuring, chopping, mixing or tasting, this can only be good for their outlook on food, where it comes from, cooking, eating, and can develop their tastes for years to come.</span></p><br style="-webkit-text-size-adjust: auto; font-family: verdana, sans-serif;" /><p dir="ltr" style="-webkit-text-size-adjust: auto; font-family: verdana, sans-serif; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Modern cooking should not be all about competition, but perhaps more a celebration of good and healthy food. Most of all, enjoying the experience of cooking and eating tasty, healthy home cooked dishes.</span></p><br style="-webkit-text-size-adjust: auto; font-family: verdana, sans-serif;" /><p dir="ltr" style="-webkit-text-size-adjust: auto; font-family: verdana, sans-serif; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Because once you know the basics, the world is your (proverbial) oyster.</span></p>Maryhttp://www.blogger.com/profile/00856025260612948632noreply@blogger.com0tag:blogger.com,1999:blog-6892222182687276149.post-37574361548567200062012-01-26T00:46:00.000+00:002019-11-03T11:03:01.536+00:00Haggis and Clapshot Pie<div align="left" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<a href="http://1.bp.blogspot.com/-ld-rxmGB2Y0/TyCgwnaf_iI/AAAAAAAAB50/V8Fp65tMhKQ/s1600/DSCN1467+%25281280x960%2529.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" gda="true" height="240" src="https://1.bp.blogspot.com/-ld-rxmGB2Y0/TyCgwnaf_iI/AAAAAAAAB50/V8Fp65tMhKQ/s320/DSCN1467+%25281280x960%2529.jpg" width="320" /></a> <br />
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<em>Some hae meat and canna eat,</em></div>
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<em>And some would eat that want it</em></div>
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<em>But we hae meat, and we can eat,</em></div>
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<em>Sae let the lord be thankit.</em></div>
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<em>By Robert Burns</em></div>
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Combining all your ingredients in a pie is a bit different from the usual ceremonial Burns night dinner with the address to the haggis and the nip of whisky but if you lead a busy life you can make and freeze it beforehand. If you are freezing it add 1 egg yolk to the mash. (defrost overnight). Try it with a nip of whisky.</div>
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Clapshot is an Orcadian dish of swede and potato mash traditionally made with dripping but I prefer to use butter. The addition of lots of freshly milled black pepper and chives makes it the perfect accompaniment to haggis.<br />
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Makes 1 large or 4-6 smaller pies<br />
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<a href="https://1.bp.blogspot.com/-uO8kwRwyIHs/Xb6y5MzRCgI/AAAAAAAACC8/t3fvLLbXqf4hvCcXosrG9xAKL8Ns9OO8gCLcBGAsYHQ/s1600/homemade-haggis-scotland-food-260nw-302637368.webp" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="280" data-original-width="390" height="143" src="https://1.bp.blogspot.com/-uO8kwRwyIHs/Xb6y5MzRCgI/AAAAAAAACC8/t3fvLLbXqf4hvCcXosrG9xAKL8Ns9OO8gCLcBGAsYHQ/s200/homemade-haggis-scotland-food-260nw-302637368.webp" width="200" /></a></div>
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<strong>For the pastry</strong><br />
2 oz cold butter, cubed <br />
2 oz cold white cooking fat, cubed<br />
8 oz plain flour<br />
Pinch each of salt and pepper<br />
2-3 tbsp chilled water<br />
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Rub the fats into the flour until the mixture resembles breadcrumbs, add salt and pepper.<br />
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Add the water 1 tbsp at a time to form a firm dough. Rest the dough in the fridge for 30 minutes.<br />
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Pre-heat the oven to 180C<br />
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Roll the dough out on a floured surface, to the thickness of a £1 coin.<br />
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Use to line a 20cm pie tin (or 4-6 smaller tins) prick the base of the pastry all over with a fork and bake on the middle shelf of the oven for 7-9 minutes until pale golden brown. Remove from the oven and set aside to cool.<br />
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<strong>For the haggis</strong><br />
300 g haggis, cooked to instructions or peel the skin off and cut into slices and microwave on full power for 3-4 minutes. Leave to cool and drain on kitchen paper.<br />
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<strong>For the Clapshot</strong><br />
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500 g potatoes, peeled and cut into chunks<br />
500 g turnip (swede) peeled and cut into chunks<br />
50 g butter<br />
2 tbsp chopped chives<br />
Salt and freshly milled pepper<br />
1 egg yolk (if freezing)<br />
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Boil the turnip and potatoes in separate pots, in salted water until tender.<br />
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Drain and place in a large bowl. Add the butter, pepper and if using it, the egg yolk. Beat with a hand held electric mixer until smooth.</div>
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<strong>To assemble the pie</strong></div>
Crumble the haggis evenly over the base of the pie crust. Pile on the clapshot.<br />
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Bake at 180C for 10-15 minutes until the top is golden then remove the pie from the oven and let it stand for 5 minutes before serving. </div>
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Maryhttp://www.blogger.com/profile/00856025260612948632noreply@blogger.com0tag:blogger.com,1999:blog-6892222182687276149.post-64505510299150353242012-01-24T13:06:00.000+00:002019-11-03T10:37:03.569+00:00Chinese New Year<div class="separator" style="clear: both; text-align: center;">
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Easy and tasty dishes to celebrate Chinese new year.<br />
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<strong><span style="font-family: "trebuchet ms" , sans-serif;">Sesame chicken</span></strong></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span class="name" itxtharvested="0" itxtnodeid="152">2 teaspoons cornflour</span> </span></div>
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<span class="name" itxtharvested="0" itxtnodeid="153" style="font-family: "trebuchet ms" , sans-serif;">2 tablespoons rice wine</span></div>
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<span class="name" itxtharvested="0" itxtnodeid="153"></span><span class="name" itxtharvested="0" itxtnodeid="154" style="font-family: "trebuchet ms" , sans-serif;">1 tablespoon lemon juice</span><br />
<a href="https://1.bp.blogspot.com/-sZKvuxujIvk/Xb6pVL28gvI/AAAAAAAACCw/R3GfP2Vx1dY0GYpYqw85zQOIusJeCGSkwCEwYBhgL/s1600/Skinny-Sesame-Chicken-500x375.jpg" imageanchor="1" style="clear: right; display: inline !important; float: right; font-family: "trebuchet ms", sans-serif; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="375" data-original-width="500" height="150" src="https://1.bp.blogspot.com/-sZKvuxujIvk/Xb6pVL28gvI/AAAAAAAACCw/R3GfP2Vx1dY0GYpYqw85zQOIusJeCGSkwCEwYBhgL/s200/Skinny-Sesame-Chicken-500x375.jpg" width="200" /></a><span style="font-family: "trebuchet ms", sans-serif;">1 tablespoon soy sauce</span></div>
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<span class="name" itxtharvested="0" itxtnodeid="156" style="font-family: "trebuchet ms" , sans-serif;">1tsp crushed chillies</span></div>
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<span class="name" itxtharvested="0" itxtnodeid="156"></span><span class="name" itxtharvested="0" itxtnodeid="157" style="font-family: "trebuchet ms" , sans-serif;">1 tablespoon grated fresh ginger</span></div>
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<span class="name" itxtharvested="0" itxtnodeid="157"></span><span style="font-family: "trebuchet ms" , sans-serif;"><span class="name" itxtharvested="0" itxtnodeid="158">1 clove crushed garlic</span> </span></div>
<span style="font-family: "trebuchet ms" , sans-serif;"><span class="name" itxtharvested="0" itxtnodeid="159">500g (1 lb) skinless, boneless chicken breast fillets, cut into bite-size pieces</span> </span><br />
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<span class="name" itxtharvested="0" itxtnodeid="160" style="font-family: "trebuchet ms" , sans-serif;">2 tablespoons sesame seeds</span></div>
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<span class="name" itxtharvested="0" itxtnodeid="160"></span><span style="font-family: "trebuchet ms" , sans-serif;"><span class="name" itxtharvested="0" itxtnodeid="161">1 tablespoon toasted sesame oil</span> </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span class="name" itxtharvested="0" itxtnodeid="162">2 tablespoons vegetable oil</span></span></div>
<span style="font-family: "trebuchet ms" , sans-serif;"><span class="name" itxtharvested="0" itxtnodeid="165">4 spring onions, sliced diagonally, chopped</span></span><span style="font-family: "trebuchet ms", sans-serif;"> </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br />
</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">For marinade: In a dish or bowl, blend cornflour with rice wine (or dry sherry); stir in lemon juice, soy sauce, chilli, ginger and garlic. Blend and stir in chicken strips to coat. Cover and refrigerate to marinate for 3 to 4 hours. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br />
</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">In a wok or large frying pan, toast the sesame seeds over medium heat, shaking the pan until the seeds are a golden brown colour. Remove seeds and set aside.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br />
</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">To same wok or frying pan, add vegetable oil and heat slowly.</span><br />
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</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Drain chicken, reserving marinade, and stir-fry in wok a few pieces at a time, until browned. Remove chicken with a slotted spoon and set aside.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br />
</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"> Add the spring onions and stir-fry 1 minute more.</span><br />
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</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Return chicken to pan, together with reserved marinade and sesame oil stir over medium high heat for another 2 to 4 minutes, or until the ingredients are evenly coated with the sauce. Sprinkle toasted sesame seeds on top and serve immediately.</span><br />
<br />
<span style="font-family: "trebuchet ms";"><strong>Pork dumplings</strong></span><br />
<br />
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<strong><em><span style="font-family: "trebuchet ms" , sans-serif;">Delicious little parcels of pork cooked in boiling water for a few minutes, a great and quick starter or snack. Try them with prawns or minced chicken too. For the dip, I mixed 2 tbsp soy sauce with the juice of 1/2 a lime and a pinch of sugar. The dough can be bought ready made, rolled and cut, from Chinese supermarkets.</span></em></strong></div>
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<a href="http://2.bp.blogspot.com/_phmgInQX4D0/TQEmck3MUhI/AAAAAAAABiw/Q4aCwP0nH5c/s1600/new+food+005.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" height="129" n4="true" src="https://2.bp.blogspot.com/_phmgInQX4D0/TQEmck3MUhI/AAAAAAAABiw/Q4aCwP0nH5c/s200/new+food+005.jpg" width="200" /></span></a><strong><em></em></strong></div>
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<a href="http://4.bp.blogspot.com/_phmgInQX4D0/TQEmGNzZAFI/AAAAAAAABis/BjmArzCHmKs/s1600/dumplings+001.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" height="154" n4="true" src="https://4.bp.blogspot.com/_phmgInQX4D0/TQEmGNzZAFI/AAAAAAAABis/BjmArzCHmKs/s200/dumplings+001.jpg" width="200" /></span></a><strong><em></em></strong></div>
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<strong><span style="font-family: "trebuchet ms" , sans-serif;">For the filling</span></strong></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">200g lean minced pork, chicken or prawns</span></div>
<span style="font-family: "trebuchet ms" , sans-serif;">2 spring onions, very finely chopped</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 clove garlic, grated</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1" fresh ginger, peeled and grated</span><br />
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<a href="http://4.bp.blogspot.com/_phmgInQX4D0/TQEmhC7a0uI/AAAAAAAABi0/shyV-rudO24/s1600/new+food+004.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" height="150" n4="true" src="https://4.bp.blogspot.com/_phmgInQX4D0/TQEmhC7a0uI/AAAAAAAABi0/shyV-rudO24/s200/new+food+004.jpg" width="200" /></span></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2 tsp soy sauce</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 tsp fish sauce</span><a href="http://2.bp.blogspot.com/_phmgInQX4D0/TQEmootvGJI/AAAAAAAABi4/l2_moYfpc_I/s1600/new+food+002.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" height="138" n4="true" src="https://2.bp.blogspot.com/_phmgInQX4D0/TQEmootvGJI/AAAAAAAABi4/l2_moYfpc_I/s200/new+food+002.jpg" width="200" /></span></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1/4 tsp shrimp paste</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">A little salt and pepper</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Mix all the filling ingredients together thoroughly and leave in the fridge for 20 minutes.</span></div>
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</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Put large pan of water on to boil.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Make the dumplings by placing a teaspoon of the pork mixture in the centre of each dough round, wet round the edges and seal with your fingers to make a crescent shape. You can also make little pork purses by wetting the edges of the pastry and bringing them together in the centre.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Cook in batches in the boiling water for a couple of minutes they should then float to the top. Remove them from the water with a slotted spoon.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Serve warm with a dip.</span></div>
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<strong><span style="font-family: "trebuchet ms" , sans-serif;">Deep fried pork with orange</span></strong></div>
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<a href="http://3.bp.blogspot.com/-Y_ulrfz4I20/Tx6iDEPEWpI/AAAAAAAAB24/HY2LlGPyaC8/s1600/a+pork+with+orange.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" gda="true" src="https://3.bp.blogspot.com/-Y_ulrfz4I20/Tx6iDEPEWpI/AAAAAAAAB24/HY2LlGPyaC8/s1600/a+pork+with+orange.jpg" /></a><strong><br />
<span style="font-family: "trebuchet ms" , sans-serif;"></span></strong></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">200g pork tenderloin sliced (or 4 pork chops)</span></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<span style="font-family: "trebuchet ms" , sans-serif;">4 fl oz Chinese rice wine</span></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<span style="font-family: "trebuchet ms" , sans-serif;">2.5 cm ginger, finely sliced</span></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<span style="font-family: "trebuchet ms" , sans-serif;">1 tbsp finely sliced spring onion</span></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<span style="font-family: "trebuchet ms" , sans-serif;">1 tsp salt</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Oil for deep frying</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2 dried chillies, cut into 5mm pieces</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 strip dried ornage peel, about 5cm x 2cm</span></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<span style="font-family: "trebuchet ms" , sans-serif;">4 fl oz chicken stock</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2 fl oz sesame oil</span></div>
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</span></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<span style="font-family: "trebuchet ms" , sans-serif;">Marinate the pork with wine, half the ginger, half the spring onion and salt for 30 minutes.</span></div>
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</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Heat wok and add sufficient oil to shallow fry the pork.</span></div>
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</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Scrape off any ginger and spring onion clinging on the pork, then fry the meat until golden brown. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Drain pork and pour out all but 1 teaspoon of oil.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br />
</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Stir fry the dried chillies until reddish brown, then add remaining ginger, spring onion and orange peel, stirring well.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br />
</span></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<span style="font-family: "trebuchet ms" , sans-serif;">Put in the stock and cook for 1 minute, then add pork and simmer for 2-3 minutes.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Taste and add extra salt if desired, then stir in sesame oil.</span></div>
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</span></div>
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<span style="font-family: "trebuchet ms";"><strong>Aromatic duck with pancakes</strong></span></div>
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<strong><span style="font-family: "trebuchet ms";">Ingredients</span></strong></div>
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<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<a href="http://3.bp.blogspot.com/-DSzZypoyLHI/Tx6d7k6yILI/AAAAAAAAB2o/EqGF8nqBIBs/s1600/DSCN1455.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" gda="true" height="298" src="https://3.bp.blogspot.com/-DSzZypoyLHI/Tx6d7k6yILI/AAAAAAAAB2o/EqGF8nqBIBs/s320/DSCN1455.jpg" width="320" /></a><span style="font-family: "trebuchet ms";">2 fat duck legs</span></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<span style="font-family: "trebuchet ms";">3 slices fresh ginger</span></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<span style="font-family: "trebuchet ms";">3 star anise</span></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<span style="font-family: "trebuchet ms";">3 whole cloves</span></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<span style="font-family: "trebuchet ms";">1 stick cinnamon</span></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<span style="font-family: "trebuchet ms";">Pinch black peppercorns</span></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<span style="font-family: "trebuchet ms";">2 spring onions</span></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<span style="font-family: "trebuchet ms";">1 tbsp five spice paste</span></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<span style="font-family: "trebuchet ms";">2 tbsp dry sherry</span></div>
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<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<span style="font-family: "trebuchet ms";">Wash the duck pieces and dry with kitchen roll then rub them with salt.</span></div>
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<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<span style="font-family: "trebuchet ms";">Place the duck in a bowl with the ginger, star anise, cloves, cinnamon, pepper corns and spring onions, mix together the sherry and five spice paste and pour it over the duck and spices, leave to marinate for a couple of hours.</span></div>
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<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<span style="font-family: "trebuchet ms";">Place the duck and spices on a plate in a steamer and steam for 2-3 hours. Top up the water occasionally.</span></div>
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<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<span style="font-family: "trebuchet ms";">Remove from the steamer and leave to cool (skin side up).</span></div>
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<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<span style="font-family: "trebuchet ms";">Heat some oil in a wok, over a medium heat and fry the duck skin side down for 6 minutes turn and cook for 1 more minute. Drain on kitchen paper.</span></div>
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<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<span style="font-family: "trebuchet ms";">Shred with 2 forks and serve with Chinese pancakes, cucumber, spring onion and plum or hoisin sauce.</span></div>
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Maryhttp://www.blogger.com/profile/00856025260612948632noreply@blogger.com0tag:blogger.com,1999:blog-6892222182687276149.post-75903565178486842362012-01-19T09:24:00.000+00:002019-11-04T13:16:04.304+00:00Pork Stroganoff<div class="ingredients" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<a href="http://1.bp.blogspot.com/-lvR-I7J2cDQ/TxfZqvwJc2I/AAAAAAAAB2A/91WqmsbAG5w/s1600/pork2.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" nfa="true" src="https://1.bp.blogspot.com/-lvR-I7J2cDQ/TxfZqvwJc2I/AAAAAAAAB2A/91WqmsbAG5w/s1600/pork2.jpg" /></a></div>
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<strong><em>Pork is under-used when it comes to stews and casseroles, try this very tasty pork stroganoff with rice or mashed potatoes, a warming dish for this time of year, I'm sure it will become a favourite.</em></strong></div>
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500g pork fillet cut into thin strips<br />
1 tbsp plain flour<br />
2 tsp smoked paprika<br />
300g button mushrooms thinly sliced<br />
1 medium onion thinly sliced<br />
300ml Crème Fraiche<br />
1 tbsp chopped parsley</div>
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Salt and freshly milled pepper<br />
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<br />
Trim any fat and sinew off the pork fillet, slice in half lengthways then cut into thin strips. Toss the pork strips in the flour, paprika and seasoning</div>
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Heat a wide non-stick frying pan over a medium heat, add the oil and cook the onions for 5 minutes.<br />
Add the pork and cook, stirring for 3 minutes </div>
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Add the mushrooms to the frying pan and cook for 2 minutes stirring continuously. </div>
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Add the crème fraiche to the pan and simmer for 2 minutes, add the parsley. Check the seasoning.<br />
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Serve with rice or mashed potatoes</div>
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Adapted from a recipe by putporkonyourfork</div>
Maryhttp://www.blogger.com/profile/00856025260612948632noreply@blogger.com0tag:blogger.com,1999:blog-6892222182687276149.post-6294268027252148112012-01-11T12:32:00.001+00:002019-11-04T13:17:20.788+00:00Apple Tart with Almond Sponge<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-KrZB9YRLGW0/Tw16BiHbNcI/AAAAAAAAB1w/ndG_-I0-JWg/s1600/food+%2526+christmas+010.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="222" kba="true" src="https://4.bp.blogspot.com/-KrZB9YRLGW0/Tw16BiHbNcI/AAAAAAAAB1w/ndG_-I0-JWg/s320/food+%2526+christmas+010.jpg" width="320" /></a></div>
<strong><em>A lovely winter pudding which can be eaten hot with custard or creme fraiche but especially nice eaten cold with a cup of tea.</em></strong><br />
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<strong><em>For the filling you will need 2 eating apples, peeled and cut into thin slices and 3 tbsp raspberry jam.</em></strong><br />
<br />
<strong><em>Top with flaked almonds before baking and brush with warm apricot jam when you remove it from the oven.</em></strong><br />
<br />
<strong>Ingredients</strong><br />
<br />
<strong>For the pastry</strong><br />
<br />
4 oz cold butter, cubed<br />
8 oz plain flour<br />
1 oz icing sugar<br />
1 egg, beaten<br />
<br />
Rub the cold butter into the flour until the mixture resembles fine breadcrumbs.<br />
<br />
Sieve the icing sugar into the mixture and stir to combine.<br />
<br />
Add the beaten egg and bring it together with your hands, forming a dough, rest the dough in the fridge while you make the almond sponge.<br />
<br />
<strong>For the sponge</strong><br />
<br />
200 g butter, softened<br />
220 caster sugar<br />
2 eggs<br />
2 tbsp plain flour<br />
Zest of 1 lemon<br />
1 tsp vanilla extract<br />
220 g ground almonds<br />
<br />
Cream together the butter and sugar until light and fluffy, stir in the vanilla and lemon zest.<br />
<br />
Add the beaten eggs a little at a time, beating the mixture between each addition.<br />
<br />
Fold in the flour and ground almonds until it has all been incorporated.<br />
<br />
Pre-heat the oven to 180C<br />
<br />
Grease a loose bottom flan tin with a little butter. I used a 8" x 10" rectangular tin but a 10" round tin works just as well.<br />
<br />
Roll out the pastry and line the flan tin.<br />
<br />
Spread the raspberry jam evenly over the base of the pastry and lay the sliced apple on top of the jam.<br />
<br />
Spoon on the almond sponge mix and even over the top with the back of a spoon. Sprinkle over the flaked almonds.<br />
<br />
Bake on the middle shelf of the oven for 25 minutes until the sponge is golden and bounces back when pushed.<br />
<br />
Remove from the oven and brush with a little warmed apricot jam.<br />
<br />
Leave to stand 10 minutes before serving.Maryhttp://www.blogger.com/profile/00856025260612948632noreply@blogger.com0tag:blogger.com,1999:blog-6892222182687276149.post-53031207629453193662012-01-09T12:33:00.000+00:002019-11-04T13:17:59.609+00:00Goats Cheese Red Onion and Walnut Tarts-Flavoured with maple syrup<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-I4e-95gPqP8/Twrd2y9YApI/AAAAAAAAB1Y/NWqpRIlzT7U/s1600/food+%2526+christmas+007.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="268" rea="true" src="https://2.bp.blogspot.com/-I4e-95gPqP8/Twrd2y9YApI/AAAAAAAAB1Y/NWqpRIlzT7U/s320/food+%2526+christmas+007.jpg" width="320" /></a></div>
These little tarts are so easy to make and taste great. Have them for a starter, a snack, or with a jacket potato and coleslaw for a very quick and easy supper. If you don't have maple syrup use runny honey (also delicious).<br />
<br />
Ingredients<br />
<br />
1 pack ready rolled puff pastry<br />
200g soft goats cheese<br />
1 egg, beaten<br />
1 small red onion, finely sliced<br />
Maple syrup<br />
100 g chopped walnuts (hazlenuts are also good)<br />
<br />
Pre-heat the oven to 200C<br />
<br />
Cut out 5" rounds from the puff pastry, lay them on a baking tray.<br />
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<a href="http://2.bp.blogspot.com/-3Ow6vdX0vcI/TwreTwYcVaI/AAAAAAAAB1o/xpxPVkGNvHI/s1600/food+%2526+christmas+006.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="259" rea="true" src="https://2.bp.blogspot.com/-3Ow6vdX0vcI/TwreTwYcVaI/AAAAAAAAB1o/xpxPVkGNvHI/s320/food+%2526+christmas+006.jpg" width="320" /></a></div>
Spoon 1 tsp maple syrup on each pastry round and spread to 1/2" from the edge of the pastry.<br />
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Scatter over some red onion slices and top with a slice of goats cheese.<br />
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Press some chopped walnuts into the cheese and spoon over 1/2 tsp of maple syrup.<br />
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Brush the edges of the pastry with the beaten egg and bake in the oven for 10-15 minutes until the pastry is golden brown and risen.<br />
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Serve hot.Maryhttp://www.blogger.com/profile/00856025260612948632noreply@blogger.com0tag:blogger.com,1999:blog-6892222182687276149.post-81653920727883810552012-01-04T00:00:00.004+00:002012-01-04T23:38:38.544+00:00Lamb Pasties<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-QmCWzPPIZRU/TwTgZLsjMCI/AAAAAAAAB1Q/3VVmglfW2AI/s1600/apasty.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="97" rea="true" src="http://4.bp.blogspot.com/-QmCWzPPIZRU/TwTgZLsjMCI/AAAAAAAAB1Q/3VVmglfW2AI/s200/apasty.jpg" width="200" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><b><span class="Apple-style-span" style="font-weight: normal;">Eaten hot or cold with a salad, pasties make a delicious and filling lunch. For a main course try them with mashed potato and minted peas.</span></b></div><div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div><b><br />
</b></div><div><b>Makes 8</b><b><br />
</b></div><div><b>Ingredients</b></div><div><b><br />
</b></div><div><b>Filling</b></div><div>1kg stewing lamb, finely diced</div><div>110g potatoes, diced</div><div>110g swede, diced</div><div>1 large onion, chopped</div><div>1 large carrot, finely diced</div><div>Salt and freshly milled black pepper</div><div><b>Pastry</b></div><div>110g butter, cubed</div><div>110g lard, cubed</div><div>1 egg, beaten</div><div>75ml very cold water</div><div>450g plain flour</div><div>Large pinch salt</div><div><b>The pastry</b></div><div>Add the salt to the flour and rub in the fats to the seasoned flour until the mixture resembles breadcrumbs.</div><div><br />
</div><div>Slowly add the water and mix to a very stiff dough. Knead lightly until smooth. Place in a plastic bag and put in the fridge for 30 minutes to rest.</div><div><br />
</div><div>Preheat the oven to 180C/350F/ gas 4</div><div><br />
</div><div>Combine the filling ingredients in a large bowl. </div><div><br />
</div><div>Roll out the pastry to 5mm thick and cut into 15cm rounds. Divide the filling between the pastry rounds, brush the edges of the pastry with water and bring up the edges to meet at the top of the filling.</div><div><br />
</div><div>Crimp the edges of the pastry together and make a small cut to let the steam escape. Brush with beaten egg and bake in the oven for 50-55 minutes until the pastry is golden.</div><div><br />
</div><div><br />
</div><div><br />
</div><div><br />
</div></div></div>Maryhttp://www.blogger.com/profile/00856025260612948632noreply@blogger.com0tag:blogger.com,1999:blog-6892222182687276149.post-15954039764350617132011-12-18T12:39:00.014+00:002019-11-04T13:18:27.725+00:00Petticoat Tails<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-gSetbtv1aHM/Tu3_J7zyN9I/AAAAAAAAB0w/SakSThKDPlg/s1600/petticoat+tails2.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" oda="true" src="https://2.bp.blogspot.com/-gSetbtv1aHM/Tu3_J7zyN9I/AAAAAAAAB0w/SakSThKDPlg/s1600/petticoat+tails2.jpg" /></a></div>
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<a href="http://1.bp.blogspot.com/-0sjxt-KlLxs/Tu4AQckcMGI/AAAAAAAAB04/iiCDzifBdKU/s1600/holly.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" oda="true" src="https://1.bp.blogspot.com/-0sjxt-KlLxs/Tu4AQckcMGI/AAAAAAAAB04/iiCDzifBdKU/s200/holly.jpg" width="149" /></a></div>
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<strong><em>Shortbread biscuits with a sugary top and a buttery flavour, what could be nicer, try them with a warming glass of mulled wine you will be pleasantly surprised.</em></strong></div>
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<div>
<strong><em></em></strong></div>
<div>
<strong><em>I use salted butter, which seems to enhance the flavour.</em></strong> </div>
<div>
<br /></div>
<div>
<strong><em>They are very easy to make and keep for about 1 week in an airtight container. </em></strong><br />
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<strong>Ingredients</strong></div>
<div>
<br /></div>
<div>
6oz plain flour</div>
<div>
3oz semolina</div>
<div>
6oz salted butter, softened</div>
<div>
3oz golden caster sugar </div>
<div>
<br /></div>
<div>
Beat the butter and sugar together until light and fluffy.</div>
<div>
Seive the flour and add to the semolina, gradually add to the creamed butter and sugar until a dough is formed (this can all be done in a food mixer).</div>
<div>
Pre-heat the oven to 150C</div>
<div>
Roll the dough lightly to form a round to fit a 20cm fluted tin, press into the tin and prick all over with a fork.</div>
<div>
</div>
<div>
Bake for 1 hour until the shortbread is golden brown.</div>
<div>
Remove from the oven and cool in the tin. Before the shortbread cools completely mark out wedges with a sharp knife.</div>
<div>
Break into wedges and store in an airtight container.</div>
</div>
Maryhttp://www.blogger.com/profile/00856025260612948632noreply@blogger.com0tag:blogger.com,1999:blog-6892222182687276149.post-35140473330293074752011-12-14T16:02:00.000+00:002019-11-04T13:19:07.140+00:00Mincemeat and Cranberry MuffinsThis recipe makes 12 huge muffins which I thought would be good for sharing, apparently not!<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-xfhUfCSJ-l0/TujFYy_SA3I/AAAAAAAAB0o/covSQTt6iUM/s1600/muffins.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" oda="true" src="https://4.bp.blogspot.com/-xfhUfCSJ-l0/TujFYy_SA3I/AAAAAAAAB0o/covSQTt6iUM/s400/muffins.jpg" width="400" /></a></div>
<br />
Ingredients<br />
<br />
20 oz plain flour<br />
4 tsp baking powder<br />
1 tsp bicarbonate soda<br />
1 tsp salt<br />
6 oz granulated sugar <br />
3 oz dried or fresh cranberries<br />
3 oz sultanas<br />
2 large eggs<br />
16 oz ready-made mincemeat<br />
480 ml whole milk<br />
6 oz butter, melted<br />
<br />
Pre-heat the oven to 180C<br />
Place large muffin cases in a 12 hole muffin tin<br />
<br />
Sift together in a large bowl, the flour, baking powder, bicarbonate soda, salt and sugar.<br />
<br />
In another bowl mix together the eggs and milk, stir in the mincemeat and butter.<br />
<br />
Pour this mixture over the dry ingredients, stir gently to combine (the mixture should be lumpy) finally stir in the cranberries and sultanas.<br />
<br />
Spoon the mix into the muffin cases and bake on the middle shelf of the oven for 25 minutes.<br />
<br />
Cool on a wire rack and store in an airtight container.Maryhttp://www.blogger.com/profile/00856025260612948632noreply@blogger.com0tag:blogger.com,1999:blog-6892222182687276149.post-59468988779094881922011-12-01T12:12:00.000+00:002019-11-04T13:00:36.054+00:00Christmas Chutney<strong><em>My Christmas chutney (adapted from a Delia Smith recipe) is made and sitting on a shelf waiting for the appearance of the turkey, great cheeses, pies, and cold cuts of meat, and ready to perk up any leftovers. It makes a great Christmas gift, (if you can bear to part with it.) </em></strong><br />
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<strong><em>This chutney is very easy to make and can be eaten almost right away but will keep for years in a cool dark place and the flavour will develop with time.</em></strong><br />
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<strong><em>I used my food processor to chop the onions and fruits, except the dates they don't chop well in the processor but only take 5 minutes to chop by hand.</em></strong></div>
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<strong>Ingredients</strong></div>
<br />
For 4 x 350ml jars<br />
<br />
570 ml cider vinegar<br />
450 g onions, peeled and chopped<br />
50 g salt<br />
2 tsp ground ginger<br />
1 tbsp fresh ginger, grated<br />
2 tsp ground allspice<br />
350 g prunes, no-soak variety, chopped<br />
275 g dried apricots, no-soak variety, chopped<br />
275 g pitted dates, chopped<br />
150 g sultanas or dried cranberries<br />
450 g demerara sugar<br />
<br />
Place all the ingredients in a large pan mix well to combine. Bring to the boil then simmer gently for 1.5 hours, accasionally stirring, until there is no visible liquid when you pull a wooden spoon through the middle.<br />
<br />
Pour into warm steralized jars place on a waxed disc and seal with a tightly fitting lid. Label when cool.Maryhttp://www.blogger.com/profile/00856025260612948632noreply@blogger.com0tag:blogger.com,1999:blog-6892222182687276149.post-7694246940224685172011-11-23T23:40:00.000+00:002019-11-04T13:20:20.934+00:00Salmon Fishcakes with Dill and Lemon Mayonnaise<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<strong><em>Poached salmon makes great fishcakes. I try to keep the flakes of fish as big as possible by folding the fish into the potato mixture after all the other ingredients have been incorporated.</em></strong></div>
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<a href="http://1.bp.blogspot.com/-6M5vYS3iJig/Ts2BlFZLCXI/AAAAAAAABzo/RNOCw7ZI6Jg/s1600/P1030121.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" hda="true" height="296" src="https://1.bp.blogspot.com/-6M5vYS3iJig/Ts2BlFZLCXI/AAAAAAAABzo/RNOCw7ZI6Jg/s320/P1030121.JPG" width="320" /></a></div>
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<strong>Ingredients</strong></div>
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<strong>Makes 5 large fishcakes</strong><br />
<br />
1 kg Maris Piper potatoes, peeled and cut into chunks<br />
3 large salmon fillets<br />
1 bay leaf<br />
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12 whole peppercorns</div>
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Zest and juice from 1 lemon</div>
1 large bunch dill, keep a few leaves for decoration then finely chop the rest (save 1 tbsp for the sauce)<br />
1 tbsp capers, chopped<br />
1tbsp chopped parsley<br />
Salt and freshly milled pepper<br />
1 oz butter<br />
Oil for shallow frying (I used rape seed oil)<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<a href="http://4.bp.blogspot.com/-vomze9K9IZ4/Ts2Dk_TsNhI/AAAAAAAAB0I/_yrFHXmbyGw/s1600/P1030112.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" hda="true" height="180" src="https://4.bp.blogspot.com/-vomze9K9IZ4/Ts2Dk_TsNhI/AAAAAAAAB0I/_yrFHXmbyGw/s320/P1030112.JPG" width="320" /></a>3 slices seeded brown bread, made into breadcrumbs</div>
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2 eggs, beaten</div>
2 tbsp plain flour<br />
<br />
<br />
Poach the salmon with the bay leaf and peppercorns in simmering water for 5 minutes then turn off the heat and place a lid on top. After 7 minutes remove the lid and drain off the liquid. Remove the peppercorns and bay leaf.<br />
<br />
Boil the potatoes in salted water until they are tender, drain and return to the pan to dry out add the butter and mash until you have a smooth consistency. Set aside.<br />
<br />
Add the chopped capers, chopped dill, parsley and lemon juice to the potato mixture and mix thoroughly. Flake the salmon fillets and gently fold them into the potato mixture. Season to your taste with salt and pepper.<br />
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<a href="http://3.bp.blogspot.com/-F3rlDJK6tEY/Ts2ByWHLUyI/AAAAAAAABz4/6k12C7-wX5M/s1600/P1030115.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" hda="true" height="112" src="https://3.bp.blogspot.com/-F3rlDJK6tEY/Ts2ByWHLUyI/AAAAAAAABz4/6k12C7-wX5M/s200/P1030115.JPG" width="200" /></a></div>
Mix the grated lemon zest into the breadcrumbs.<br />
<br />
Form the fishcake mixture into large patties then dip each patty first into flour then into the beaten egg and finally into the breadcrumbs.<br />
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Heat the oil in a heavy frying pan over a medium heat, test by dropping a few breadcrumbs into the pan, if they gently sizzle the oil is ready. <br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<a href="http://3.bp.blogspot.com/-a09izvYo_RI/Ts2Br_rc_QI/AAAAAAAABzw/4DTvCXkNV6E/s1600/P1030120.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" hda="true" height="155" src="https://3.bp.blogspot.com/-a09izvYo_RI/Ts2Br_rc_QI/AAAAAAAABzw/4DTvCXkNV6E/s200/P1030120.JPG" width="200" /></a>Place the fishcakes in the frying pan and cook for 2 minutes, turn them and cook the other side for 2 minutes followed by a further minute each side.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<strong>For the dill and lemon mayonnaise</strong></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
6 tbsp mayonnaise</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
2 tbsp natural yoghurt</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
1 tbsp chopped dill</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
Zest from 1 lemon</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<a href="http://3.bp.blogspot.com/-elwL_xC0oxU/Ts2B3MhP32I/AAAAAAAAB0A/wwta3zxn42E/s1600/P1030119.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" hda="true" height="168" src="https://3.bp.blogspot.com/-elwL_xC0oxU/Ts2B3MhP32I/AAAAAAAAB0A/wwta3zxn42E/s200/P1030119.JPG" width="200" /></a>Juice from 1/2 lemon</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
Mix all the ingredients together and keep it cool until needed.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
Serve the fishcakes piping hot with the mayonnaise on the side.</div>
Maryhttp://www.blogger.com/profile/00856025260612948632noreply@blogger.com0tag:blogger.com,1999:blog-6892222182687276149.post-92229325671032529382011-11-20T18:02:00.000+00:002011-11-20T18:02:35.105+00:00Little Pies with Chicken Ham Chestnuts and Cranberries<strong><em>Another great freeze-away for Christmas, small savoury pies. These ones have a bit of a festive edge with cranberries and chestnuts.</em></strong><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://3.bp.blogspot.com/-AOO04IaFavk/Tsk_T0yFSXI/AAAAAAAABzQ/O8WyKicoMf0/s1600/porkt+033.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" hda="true" height="233" src="http://3.bp.blogspot.com/-AOO04IaFavk/Tsk_T0yFSXI/AAAAAAAABzQ/O8WyKicoMf0/s320/porkt+033.jpg" width="320" /></a><strong><br />
<em></em></strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>For the pastry</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">8 oz plain flour</div>2 oz butter, chilled and cut into cubes<br />
2 oz white cooking fat, chilled and cut into cubes<br />
1/4 tsp salt<br />
1 tsp English mustard powder<br />
a little chilled water<br />
<br />
Seive together the salt, flour and mustard powder.<br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://4.bp.blogspot.com/-nvW-ZN_Nd6o/Tsk_tQZY7MI/AAAAAAAABzg/wqqFQhi_TMk/s1600/porkt+027.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" hda="true" height="150" src="http://4.bp.blogspot.com/-nvW-ZN_Nd6o/Tsk_tQZY7MI/AAAAAAAABzg/wqqFQhi_TMk/s200/porkt+027.jpg" width="200" /></a>Rub the fats into the flour until the mixture resembles breadcrumbs, add cold water 1 tbsp at a time until the mixture forms a dough that is not too wet.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Place the dough in clingfilm and rest it in the fridge for 30 minutes.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>For the filling</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>2 large chicken breasts, cut into smallish pieces<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://1.bp.blogspot.com/-P5aQV9G3DzY/Tsk_iewf_uI/AAAAAAAABzY/4iOrHfkLFe0/s1600/porkt+032.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" hda="true" height="150" src="http://1.bp.blogspot.com/-P5aQV9G3DzY/Tsk_iewf_uI/AAAAAAAABzY/4iOrHfkLFe0/s200/porkt+032.jpg" width="200" /></a>1 small red onion, finely chopped</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">100 g vacuum packed chestnuts, chopped</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">25 g dried cranberries</div>200 g unsmoked bacon, chopped<br />
1 tbsp chopped sage leaves<br />
1 tbsp chopped mint leaves<br />
Salt and freshly milled pepper<br />
150 ml double cream<br />
1 tbsp olive oil<br />
Knob of butter<br />
<br />
Heat the olive oil and butter in a heavy based frying pan over a medium heat, add the onion and fry gently until softened then add the chicken and bacon, turn the heat up slightly and stir fry for 4 minutes until lightly browned.<br />
<br />
Toss in the chestnuts and cranberries and cook for a couple of minutes then add the cream , stir to combine then simmer for 2 minutes. The cream should reduce a little.<br />
<br />
Taste the mixture add pepper and salt, if necessary.<br />
<br />
Stir in the chopped herbs and leave to cool while you roll the pastry.<br />
<br />
On a lightly floured surface roll the pastry to the thickness of a £1 coin and using a 3" round cutter cut out 12 rounds, roll out the remaining pastry and cut out 12 x 2.5" rounds for pie lids.<br />
<br />
Pre-heat the oven to 180C<br />
<br />
Place the larger rounds into a 12 hole muffin tin and spoon in the filling, wet the edges of the lids with water and place one on top of each pie, press down the edges to seal and brush each pie with beaten egg. Cut a couple of slits in the centre then bake for 15-20 minutes until golden brown.<br />
<br />
Remove from the oven and sprinkle over a little sea salt.<br />
<br />
Serve warm or cold.<br />
<br />
To freeze, cool completely then wrap in cling film before freezing. Defrost at room temperature.Maryhttp://www.blogger.com/profile/00856025260612948632noreply@blogger.com0tag:blogger.com,1999:blog-6892222182687276149.post-60752668852287097062011-11-09T13:54:00.000+00:002019-11-04T13:24:06.761+00:00Apple Galette<div class="ingredient" style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">
200g all butter puff pastry</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-NSAw45uOPPM/TrqDtdPwqCI/AAAAAAAABzA/Ntch3dBJRHY/s1600/appleg.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" ida="true" src="https://3.bp.blogspot.com/-NSAw45uOPPM/TrqDtdPwqCI/AAAAAAAABzA/Ntch3dBJRHY/s1600/appleg.jpg" /></a></div>
<div class="ingredient" style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">
160g Granny Smith apples, peeled, cored, cut into slices 1/8"</div>
<div class="ingredient" style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">
2 tbsp sugar, </div>
<div class="ingredient" style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">
1 teaspoon finely grated lemon zest</div>
<div class="ingredient" style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">
2 tbsp apricot jam</div>
<div class="ingredient" style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">
Whole milk</div>
<br />
<div style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">
<div class="instruction">
Roll out pastry dough between 2 sheets of cling film to form a 1/8" thick round 14" in diameter. Transfer the pastry to a baking sheet.</div>
<div class="instruction">
<br /></div>
<div class="instruction">
Preheat oven to 450°F.</div>
<div class="instruction">
<br /></div>
<div class="instruction">
Place apple slices, 1 tbsp sugar, and lemon zest in a bowl, stir to combine. </div>
<div class="instruction">
<br /></div>
<div class="instruction">
Spread the apricot jam over the pastry, leaving 1 1/2" plain border. Arrange apple slices in circles over the jam, overlapping slightly.</div>
<div class="instruction">
<br /></div>
<div class="instruction">
Fold plain edge border up over apples, pinching any cracks in the pastry. Brush with milk. Sprinkle pastry edges and apples with remaining tbsp sugar.</div>
<div class="instruction">
<br /></div>
<div class="instruction">
Bake the galette for 15 minutes. Reduce oven temperature to 375°F and continue baking until the pastry is golden, (about 20 minutes). </div>
<div class="instruction">
<br /></div>
<div class="instruction">
Remove from oven. Let stand at least 10 minutes. </div>
<div class="instruction">
<br /></div>
<div class="instruction">
Cut into wedges and serve warm or at room temperature.</div>
</div>
Maryhttp://www.blogger.com/profile/00856025260612948632noreply@blogger.com0tag:blogger.com,1999:blog-6892222182687276149.post-67608667082360452012011-11-02T17:30:00.000+00:002019-11-04T13:27:52.423+00:00Roast Saddle of Venison with Saute Potatoes and Croutons<span style="font-size: x-small;"><span style="font-family: "verdana" , sans-serif;"><strong><em>Venison has higher iron levels than any other red meat, contains omega 3 fats and less fat than a skinned breast of chicken. </em></strong></span></span><br />
<br />
<span style="font-family: "verdana" , sans-serif; font-size: x-small;"><strong><em>Cook venison as you would beef. To compensate for the lower fat content, I covered with streaky bacon, you could also marinate the meat overnight with red wine and herbs.</em></strong></span><br />
<br />
<span style="font-family: "verdana" , sans-serif; font-size: x-small;"><strong><em>Serve it on very hot plates as venison fat has a high melting point and isnt quite so appetizing cold (unlike beef).</em></strong></span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<div style="text-align: right;">
<a href="http://3.bp.blogspot.com/-goQCbMiAjnU/TrF9DQRdVFI/AAAAAAAAByg/RmG_29fTbW4/s1600/buns+031.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" ida="true" src="https://3.bp.blogspot.com/-goQCbMiAjnU/TrF9DQRdVFI/AAAAAAAAByg/RmG_29fTbW4/s200/buns+031.jpg" width="200" /></a></div>
<strong><span style="font-family: "verdana"; font-size: x-small;"></span></strong></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<strong><span style="font-family: "verdana"; font-size: x-small;">Serves 4</span></strong></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<span style="font-family: "verdana"; font-size: x-small;">Saddle of venison approx 2 kg</span><br />
<span style="font-family: "verdana"; font-size: x-small;">8 shallots, peeled</span><br />
<span style="font-family: "verdana"; font-size: x-small;">2 glasses red wine, about 250ml</span><br />
<span style="font-family: "verdana"; font-size: x-small;">Salt and freshly ground pepper</span><br />
<span style="font-family: "verdana"; font-size: x-small;">200g streaky bacon</span><br />
<span style="font-family: "verdana"; font-size: x-small;">A few sprigs fresh rosemary </span><br />
<span style="font-family: "verdana"; font-size: x-small;">Beef or vegetable stock (I used the cooking liquor from the broccoli)</span><br />
<span style="font-family: "verdana"; font-size: x-small;">1 tbsp redcurrant jelly</span><br />
<br />
<span style="font-family: "verdana"; font-size: x-small;">Pre-heat the oven to 200C</span><br />
<br />
<span style="font-family: "verdana"; font-size: x-small;">Heat a casserole and add 1 tbsp oil, add the venison and seal on all sides. Remove the meat.</span> <br />
<br />
<span style="font-family: "verdana"; font-size: x-small;">Add the shallots and wine to the casserole, sit the venison on top and cover it with rashers of streaky bacon and sprigs of rosemary.</span><br />
<br />
<span style="font-family: "verdana"; font-size: x-small;">Cook on the middle shelf of the oven for 40/45 minutes for medium rare / medium, remove from the oven and rest the meat, wrapped in foil, for 20-30 minutes.</span><br />
<br />
<span style="font-family: "verdana"; font-size: x-small;">To make the gravy, heat the roasting juices in the casserole with the redcurrant jelly add 2 tsp cornflour mixed to a paste with 2 tbsp of water and use to thicken the gravy.</span><br />
<br />
<span style="font-family: "verdana"; font-size: x-small;">For the potatoes</span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<a href="http://1.bp.blogspot.com/-G-PDH1KGiEw/TrF9dYBMVgI/AAAAAAAAByo/QHTNChkQ2kQ/s1600/buns+026.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" ida="true" src="https://1.bp.blogspot.com/-G-PDH1KGiEw/TrF9dYBMVgI/AAAAAAAAByo/QHTNChkQ2kQ/s200/buns+026.jpg" width="200" /></a><span style="font-family: "verdana"; font-size: x-small;"></span></div>
<span style="font-family: "verdana"; font-size: x-small;">3 large potatoes, peeled and cut into cubes</span><br />
<span style="font-family: "verdana"; font-size: x-small;">3 cloves garlic, peeled</span><br />
<span style="font-family: "verdana"; font-size: x-small;">Olive oil</span><br />
<br />
<span style="font-family: "verdana"; font-size: x-small;">Boil the potatoes and garlic in salted water for 5 minutes, drain, remove the garlic and add it to the meat juices and toss in olive oil, cook on a baking tray for 15 minutes until golden brown.</span><br />
<br />
<span style="font-family: "verdana"; font-size: x-small;">For the croutons</span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<span style="font-family: "verdana"; font-size: x-small;">Cut thin slices from a baguette, fry them over a medium heat in a little oil and butter for 30 seconds each side, drain on kitchen paper and keep them warm.</span></div>
<br />
<span style="font-family: "verdana"; font-size: x-small;">Serve with bacon, shallots, saute potatoes,gravy and croutons.</span><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-wO57uhd7R5k/TrF90W_la1I/AAAAAAAAByw/KSX0xlfxjHQ/s1600/buns+022.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ida="true" src="https://4.bp.blogspot.com/-wO57uhd7R5k/TrF90W_la1I/AAAAAAAAByw/KSX0xlfxjHQ/s320/buns+022.jpg" width="320" /></a></div>
Maryhttp://www.blogger.com/profile/00856025260612948632noreply@blogger.com0tag:blogger.com,1999:blog-6892222182687276149.post-42301896645978377892011-10-26T18:02:00.000+01:002019-11-04T13:28:52.251+00:00Chelsea Buns with Toasted Pecans<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<em><strong>The Chelsea bun is a type of currant bun that was first created in the 18th century at the Bun House in Chelsea and although traditionally made with currants, I am using sultanas as they tend to add a bit more moisture to the bun. The toasted pecans have a nice crunch.</strong></em></div>
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<a href="http://3.bp.blogspot.com/-DhcaLhlob3o/Tqg6kM641vI/AAAAAAAABxY/xTKsg3kF2e4/s1600/buns+010.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="138" ida="true" src="https://3.bp.blogspot.com/-DhcaLhlob3o/Tqg6kM641vI/AAAAAAAABxY/xTKsg3kF2e4/s200/buns+010.jpg" width="200" /></a><strong>For the buns</strong></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
1 lb strong white flour,plus extra for dusting</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
1 tsp salt</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
1/4 oz fast action dried yeast</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
10fl oz milk</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
1½oz butter, softened </div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
1 large egg</div>
Sunflower oil for greasing<br />
<dl id="stages">
<dt class="stage-title"><strong>For the filling</strong></dt>
<dt class="stage-title"> </dt>
<dt class="stage-title" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 oz butter, melted</dt>
<dt class="stage-title" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3 oz soft brown sugar</dt>
<dt class="stage-title" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 oz toasted pecan nuts, chopped</dt>
<dt class="stage-title" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 tsp ground cinnamon</dt>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-kIACZLlQv3w/Tqg7k2sAhmI/AAAAAAAABxg/-bPkBjbKI6o/s1600/buns+004.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" ida="true" src="https://2.bp.blogspot.com/-kIACZLlQv3w/Tqg7k2sAhmI/AAAAAAAABxg/-bPkBjbKI6o/s200/buns+004.jpg" width="200" /></a></div>
<dt class="stage-title" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">5oz sultanas</dt>
<dt class="stage-title" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> </dt>
<dt class="stage-title"><strong>For the glaze</strong></dt>
<dt class="stage-title"> </dt>
<dt class="stage-title" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 tbsp milk</dt>
<dt class="stage-title" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 tbsp caster sugar</dt>
</dl>
<div class="stage-title">
Sift the flour and salt into a large bowl. Make a well in the middle and add the yeast.</div>
<div class="stage-title">
<br /></div>
<div class="stage-title">
Meanwhile, warm the milk and butter in a saucepan until the butter melts and the mixture is lukewarm.</div>
<div class="stage-title">
<br /></div>
<div class="stage-title">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-UYgh4Ai0cwc/Tqg73R4td2I/AAAAAAAABxo/Rd001IPIG8A/s1600/buns+005.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" ida="true" src="https://2.bp.blogspot.com/-UYgh4Ai0cwc/Tqg73R4td2I/AAAAAAAABxo/Rd001IPIG8A/s200/buns+005.jpg" width="200" /></a></div>
Add the milk mixture and egg to the flour mixture and stir until the contents of the bowl come together as a soft dough. (You may need to add a little extra flour.)</div>
<div class="stage-title" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<div class="stage-title">
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
Tip the dough onto a generously floured work surface. Knead for five minutes, adding more flour if necessary, until the dough is smooth and elastic and no longer feels sticky.</div>
</div>
<div class="stage-title" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<div class="stage-title">
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
Lightly oil a bowl with a little of the vegetable oil. Place the dough into the bowl and turn until it is covered in the oil. Cover the bowl with cling film and set aside in a warm place for one hour, or until the dough has doubled in size.</div>
</div>
<div class="stage-title" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<div class="stage-title">
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Lightly grease a baking tray.</div>
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For the filling, knock the dough back to its original size and turn out onto a lightly floured work surface. Roll the dough out into a rectangle ¼" thick. Brush all over with the melted butter, then sprinkle over the brown sugar, cinnamon, nuts and dried fruit.</div>
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Roll the dough up into a tight cylinder , cut ten 1½" slices and place them onto a lightly greased baking sheet, leaving a little space between each slice. Cover with a tea towel and set aside to rise for 30 minutes. (I also put a few in a cake tin to make a round of buns).</div>
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Preheat oven to 190C/375F/Gas 5.</div>
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Bake the buns in the oven for 20-25 minutes, or until risen and golden-brown. </div>
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Meanwhile, for the glaze, heat the milk and sugar in a saucepan until boiling. Reduce the heat and simmer for 2-3 minutes. </div>
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Remove the buns from the oven and brush with the glaze, then set aside to cool on a wire rack.</div>
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Maryhttp://www.blogger.com/profile/00856025260612948632noreply@blogger.com0tag:blogger.com,1999:blog-6892222182687276149.post-49680998048428882662011-10-24T11:42:00.000+01:002019-11-04T13:29:46.953+00:00Sticky Toffee Pudding with Toasted Pistachios<em><strong>These delicious little puddings are quite gingery, which I like. If you are not a big fan of ginger the pudding will still be delicious without it.</strong></em><br />
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<em><strong>When they are ready let them stand for 5 minutes before serving, it makes such a difference to the flavour.</strong></em><br />
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<strong><em>Ingredients</em></strong><br />
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225g fresh dates, stoned<br />
1 tsp bicarbonate of soda<br />
85g unsalted softened butter<br />
170g caster sugar<br />
2 large eggs<br />
170g self-raising flour<br />
2 tbsp natural yoghurt<br />
¼ tsp ground mixed spice<br />
¼ tsp ground cinnamon<br />
1 tsp ground ginger<br />
120g shelled pistachio nuts<br />
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<strong>For the sauce</strong><br />
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115g unsalted butter<br />
115g light muscovado sugar<br />
140ml double cream<br />
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Pre-heat the oven to 180ºC/350ºF/gas 4. <br />
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Begin by toasting the pistachios in a hot frying pan for 5 minutes, shake the pan frequently as they burn easily. Set them aside.<br />
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Put the dates in a bowl with the bicarbonate of soda and cover with 200ml of boiling water. Leave to stand for a couple of minutes then drain. Put the dates in a food processor and puree. <br />
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Cream the butter and sugar until pale and light using a wooden spoon, then add the eggs, flour, mixed spice, cinnamon and ginger. Mix together then fold in the pureed dates and yoghurt. <br />
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Pour into buttered, pudding moulds then place the moulds into a roasting tin containing 2" boiling water and bake in the preheated oven for 15-20 minutes until springy to the touch.<br />
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Make the toffee sauce by putting the butter, sugar and cream in a pan over a low heat until the sugar has dissolved and the sauce has thickened and darkened in colour. <br />
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To serve, turn the puddings out and pour over the toffee sauce then sprinkle pistachios over each pudding. Pour over cream or custard.Maryhttp://www.blogger.com/profile/00856025260612948632noreply@blogger.com0tag:blogger.com,1999:blog-6892222182687276149.post-84223569982404175562011-10-19T10:01:00.000+01:002019-11-04T13:32:27.144+00:00Chicken and Bacon Terrine with Basil and Peppers<div class="separator" style="clear: both; text-align: center;">
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Ingredients<br />
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4 large chicken breasts, cut into strips<br />
large bunch basil, leaves only<br />
12 oz smoked streaky bacon<br />
1/2 red and 1/2 yellow pepper, cut into strips<br />
Salt and pepper<br />
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Pre-heat the oven to 180C<br />
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Take a knife along the strips of bacon to stretch them, then line a terrine or loaf tin with overlapping strips.<br />
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Pack with alternate layers of chicken and basil, finish off with a layer of peppers and a drizzle of olive oil. Season each layer with salt and pepper.<br />
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Fold the bacon over the top of the terrine and bake on the middle shelf of the oven for 1 hour.<br />
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<a href="http://2.bp.blogspot.com/-btL9zH2wCU8/Tp6Hs8_G6KI/AAAAAAAABxA/_GsT07zClJQ/s1600/meatloaf+019.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="288" rda="true" src="https://2.bp.blogspot.com/-btL9zH2wCU8/Tp6Hs8_G6KI/AAAAAAAABxA/_GsT07zClJQ/s320/meatloaf+019.jpg" width="320" /></a>Remove from the oven and cool completely in the tin before transferring it to the fridge. Refigerate overnight.<br />
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To serve cut into slices and serve with some rocket leaves and a good chutney. (see my recipe for plum and ginger chutney posted 19 September).Maryhttp://www.blogger.com/profile/00856025260612948632noreply@blogger.com0tag:blogger.com,1999:blog-6892222182687276149.post-29513473078062913912011-10-12T22:02:00.001+01:002019-11-04T13:34:02.116+00:00Spicy Meatloaf with ChorizoI love meatloaf, the fact that you can eat it hot with mashed potato and cabbage, cold with salad, and best of all for me, sandwiches, especially sandwiches with crispy salad and home-made mayonnaise.<br />
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The addition of very finely chopped Chorizo makes it very special but remember to drain off any excess oil from the chorizo, when you remove the meatloaf from the oven.<br />
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Ingredients<br />
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1.5 lb very lean minced beef<br />
2 oz brown breadcrumbs<br />
1 large onion, finely chopped<br />
2 green chillies, de-seeded and finely chopped<br />
2 cloves garlic, crushed<br />
3 oz chorizo, very finely chopped or minced<br />
1 egg, beaten<br />
Salt and freshly milled pepper<br />
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Pre heat the oven to 180C<br />
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Place all the ingredients in a large bowl and mix together thoroughly.<br />
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Press the mixture into a 2lb loaf tin and cook in the middle of the oven for 1 hour.<br />
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Remove from the oven and drain off any excess oil.<br />
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To serve hot leave in the tin for 5 minutes before cutting.<br />
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To serve cold cool completely on a wire rack then wrap in clingfilm.Maryhttp://www.blogger.com/profile/00856025260612948632noreply@blogger.com0tag:blogger.com,1999:blog-6892222182687276149.post-39496310346992763442011-10-07T10:10:00.000+01:002011-10-07T10:10:30.294+01:00Cheese and Chive Buttermilk Scones<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">These buttermilk scones are very light and delicious. Eat them warm with buttter or for breakfast with bacon and poached egg. The cayenne pepper and mustard powder gives them a slight heat and the flavour of celery salt is just in the background. I used around 1 tbsp of chopped chives but you can use less or more depending how strong you want the flavour.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Ingredients</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">6 oz self-raising flour</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 tsp mustard powder</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-qz54qairTFs/To6_y4vk3gI/AAAAAAAABwE/wm-fmJMw9_c/s1600/bscones+001.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" kca="true" src="http://3.bp.blogspot.com/-qz54qairTFs/To6_y4vk3gI/AAAAAAAABwE/wm-fmJMw9_c/s200/bscones+001.jpg" width="200" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/4 tsp cayenne pepper</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/2 level tsp celery salt</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">finely chopped chives</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 oz butter</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3 oz mature cheddar cheese, finely grated</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 1/2 tbsp buttermilk</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 egg</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Pre-heat the oven to 220C</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Sift together the flour, mustard powder, celery salt and rub in the butter.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Add the cheese (save some for the topping) and chives and mix gently.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Beat together the egg and buttermilk then add to the flour mix. Stir with a knife to form a dough and turn onto a lightly floured surface. Handle the dough as little as possible.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Roll out or pat down the dough to a thickness of 1" then cut into 2" rounds.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://3.bp.blogspot.com/-ptmTlll1beg/To6_u4HDPjI/AAAAAAAABwA/Up-x1Bs1frE/s1600/bscones+004.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="118" kca="true" src="http://3.bp.blogspot.com/-ptmTlll1beg/To6_u4HDPjI/AAAAAAAABwA/Up-x1Bs1frE/s200/bscones+004.jpg" width="200" /></a>Place the rounds on a baking tray and brush with buttermilk then top each one with a little of the grated cheddar cheese.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Bake on the top shelf of the oven for 10-15 minutes until golden.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Serve warm or cold and store in an airtight container for up to 3 days.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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