Recipes from Cookery Corner
Dondi’s Orange Cake
1 litre carton orange juice
9 oz. butter
10½ oz. granulated sugar
3 eggs
14 oz. self-raising flour.
Drizzle
2 oz. caster sugar plus 2 tbsp. to sprinkle.
1. Pour the orange juice into a large, wide pan and boil for about 20 minutes until reduced to 10 fl.oz. (½ pt.). Set aside 2 fl.oz of the concentrated juice for the drizzle.
2. Line 2 x 1lb. loaf tins or 2 x 8” cake tins or 1 loaf and 1 cake tin.
3. Melt the butter, pour into a mixing bowl, then stir in the sugar and the 8 fl.oz. of concentrated orange juice.
4. Using a whisk, gradually beat in the eggs and then the flour until just combined.
5. Divide the mixture between the tins and bake at 150oC. (fan) for 40-45 minutes, until a skewer comes out clean.
6. Drizzle. Mix the reserved concentrated juice with the caster sugar and as soon as the cakes come out of the oven prick them all over with a skewer and spoon over the drizzle.
7. Cool in the tins, then turn out and sprinkle with more caster sugar.
If you want to serve this as a pudding, cook half the mixture in a cake tin and as well as the drizzle, spread the top with warm marmalade. Serve warm with custard, cream or ice-cream.
Sausage Minestrone
2 tbsp. oil
8 oz. onion (finely chopped)
12 oz. carrot (diced)
2 or 3 celery sticks (chopped) OR 1 leek (sliced)
2 cloves of garlic (chopped)
1 lb. good quality pork sausages (skinned and the sausage meat shaped into small balls)
1 tbsp. tomato puree
600 g. tin chopped tomatoes
1 chicken stock pot
400 g. can Cannelloni beans (drained and rinsed)
2 oz. Orzo or Vermicelli pasta
1 tbsp. sugar
1 tbsp. red wine vinegar
Freshly chopped parsley.
To serve
Fresh crusty bread and Parmesan cheese.
1. Sweat the onions, carrots, celery and garlic (if using) in the oil for about 10 minutes.
2. Stir in the tomato puree.
3. Add the tinned tomatoes, 3 cans of water and the stock pot.
4. Simmer for about 10 minutes.
5. Meanwhile fry the sausage meat balls until nicely browned, then add to the soup with the pasta and Cannelloni beans.
6. Simmer for about 10 minutes, until the meat balls and pasta are fully cooked.
7. Check the seasoning, then stir in the sugar, red wine vinegar and plenty of parsley.
8. Sprinkle with Parmesan cheese and serve with fresh bread
CARROT AND CUMIN HOUMOUS - Serves 8
600g carrots, peeled and cut into chunks
2 tablespoons olive oil
1 teaspoon cumin seeds
1 garlic bulb
juice of 1 lemon
120ml olive oil
400g can chickpeas
2 teaspoons rose Harissa
Heat the oven to 200°C. Toss the carrots with 2 tablespoon olive oil the cumin seeds and the garlic, broken into cloves and spread onto a baking tray and roast in the oven for 40 minutes.
Squeeze the cloves out of their skins and tip into a food processor with the carrots, lemon juice, 120ml olive oil and the drained chickpeas. Blitz until smooth. Swirl through some rose harrisa and serve with flatbreads or raw vegetables.
Salmon with herb yogurt dressing - Serves 6
6 salmon fillets, skinned
1 tablespoon olive oil
1 teaspoon ground allspice
180g Greek yogurt
50g basil
25g chives
1 lemon, juiced
1 tablespoon honey
Heat a large, heavy based frying pan over a high heat. Brush the salmon with oil, season and sprinkle with the allspice. Fry to 2 minutes, the turn over and fry for another 2-3 minutes.
Put the yoghurt, herbs, lemon juice and honey in bowl and whizz with a wand.
Orange Gingerbread Pudding
10 fl. oz Full Cream Milk
10 fl. oz Double Cream
Zest of 2 Oranges
½ Vanilla Pod (split in half)
1½ oz Caster Sugar
6 Eggs (2 Whole and 4 Yolks)
Another 1½ oz Caster Sugar
About 3 oz Butter (softened)
5 Tbsp. Seville Orange Marmalade
1½ Loaves Jamaican Ginger Cake
1. Put the milk, cream, zest of the oranges, vanilla pod and caster sugar in a saucepan and heat together to a simmer stirring frequently to dissolve the sugar. Stand for 5- 10 minutes.
2. Whisk the whole eggs and yolks with the second lot of caster then strain the warm milk over the top and whisk together. Set aside for 30 minutes.
3. Butter a shallow ovenproof dish (capacity 2 pints) and spread 3 Tbsp. of the marmalade in the base.
4. Cut the ginger cake into ½“slices buttering as you go. Put the cake slices in the dish, butter side up, in one layer overlapping slightly as you go.
5. Pour over the milk and eggs and press the cake down so that it is mostly under the surface.
6. Bake in a bain marie at 130-140C(Fan) for about 30 minutes until the custard is set.
7. Optional. Warm the remaining marmalade in a saucepan and brush over the pudding. Put under a hot grill for 1-2 minutes, rest for 5 minutes OR sprinkle generously with granulated sugar.
8. Segment the oranges and serve with the pudding if liked
SALMON, SPINACH AND PEPPERS EN CROUTE - Serves 6
2 Large Red Peppers
8oz (250gr.) Spinach (wilted)
1 pack Ready Rolled Puff Pastry
2¼ lb (1 Kg.) Salmon Fillet (skinned)
Egg Wash
Sauce
¾ pt. (450ml.) Double Cream
1 Tbsp. Lemon Juice
1 Tbsp. Green Pesto
1. Cut the peppers in half, remove the seeds then place cut side down on a baking sheet. Bake at 180C (Fan) for about 30 minutes until charred and soft. Put into a bowl, cover with cling film and leave to cool. Remove the skin from the peppers and cut the flesh into thick strips.
2. Roll half the pastry really thinly to 8” x 12” and put onto a baking tray.
3. Using half the salmon put a layer over the pastry leaving a ½“ border (you may need to slice the
salmon fillet horizontally). Season well then arrange the peppers and spinach on top. Cover with the remaining salmon.
4. Brush the edges of the pastry with the egg wash.
5. Roll out the other piece of pastry really thinly to 9” X 13 “. Place over the salmon etc. and seal the edges. Trim off any excess pastry.
6. Brush with egg wash, score the top lightly to create a criss cross pattern then bake at 180C(Fan) for about 40 minutes. Allow to rest for about 10 minutes while you make the sauce.
7. Sauce. Heat the cream then add the lemon juice and pesto. Season to taste. Keep warm but not boiling.
by Phyllis Andrews
CRISPY LAYERED THYME POTATOES~ - Serves 6
2kg floury potatoes
140g butter, melted
small bunch of fresh thyme, leaves only
salt and pepper
Heat the oven to 200°C. Slice the peeled potatoes as finely as possible (a mandolin is ideal).
Pat the potatoes dry and tip into a large bowl. Pour over the melted butter, sprinkle over the thyme and some salt and pepper (ideally sea salt) and toss until each slice is coated.
In a roasting tin, measuring about 20 x 20cm, assemble the potato slices vertically, tightly packed together like a deck of cards, until the dish is full. Sprinkle with a little more salt and place in the oven for 45-50 minutes until crisp and cooked.
To bake in the Aga, place the dish on the grid shelf in the middle of the Roasting Oven.
by Fiona Tierney
Salmon Duo with Cucumber Ribbons - Serves 6
This recipe was very well received by my Cookery Groups and makes a simple but delicious starter. You could serve a larger portion for a light lunch or supper with a simple salad and brown bread. The filling also makes an excellent topping for cocktail biscuits or tartlets.
Filling
12 oz Fresh Salmon Fillet (skinned)
1 Tbsp. Mayonnaise
1 Tbsp. Creme Fraiche
1 tsp. Creamed Horseradish
1 tsp. Snipped Chives
1 tsp. Freshly Chopped Parsley
½ tsp. Finely Grated Lemon Rind
1 tsp. Lemon Juice
Salt and Pepper
250 gr. Smoked Salmon Slices
To Serve
1 Cucumber
1. Filling. Poach the salmon then cool and chill until needed.
2. Mix together the mayonnaise, crème fraiche, horseradish, chives, parsley, lemon rind and juice.
3. Flake the salmon then fold into the mayonnaise mixture and season to taste.
4. Cut the smoked salmon into 12 even shaped slices. Divide the salmon mixture between the slices and roll up to make parcels or rolls depending on the shape of the smoked salmon. Cover with cling film and chill until needed.
5. To Serve. Using a potato peeler cut long ribbons down the length of the cucumber.
6. Arrange the salmon on individual plates, garnish with the cucumber ribbons and serve with melba toast or brown bread and butter.
Chocolate pots de creme - Makes 12 1/4-cup dishes
400ml. single cream
120g. Bournville chocolate
6 egg yolks
1. Preheat the oven to 180°C
2. Melt the chocolate in the cream over of gentle heat. Lightly mix the egg yolks and pour the chocolate and cream mixture over them, stirring constantly.
3. Strain the mixture through a fine sieve. Pour into very small ramekins.
4. Place the ramekins in a baking dish and pour in hot water to halfway up the ramekins.
5. Remove from the oven and chill for a few hours in the refrigerator.
If cooking in the Aga, place the grid shelf on the floor of the Roasting Oven, put the baking dish on the grid shelf and place a cold shelf on top of the baking dish.
Smoked Haddock Macaroni Cheese
1½ lb Smoked Haddock
1½ pt. Milk
3 Bay Leaves
600gr. (1 lb 5 oz) Baby Leaf Spinach
8 oz Macaroni
2 oz Plain Flour
4 oz Mature Cheddar Cheese (grated)
1½ oz Parmesan Cheese (grated)
1½ tsp. Dijon Mustard
3 Large Tomatoes (sliced)
1 Tbsp. Snipped Chives
1. Poach the fish in the milk with the bay leaves. Cool a little then drain, reserving the milk for the sauce. Remove any skin and bones from the fish and flake the flesh. Discard the bay leaves.
2. Wilt the spinach and drain well.
3. Cook the macaroni, drain, rinse then stand in cold water until needed.
4. Mix the cheeses together.
5. Make a sauce with the milk and flour. Stir in the Dijon mustard and ¾ of the cheese and season to taste.
6. Distribute the haddock over the base of an ovenproof dish. Cover with the spinach then the slices of tomato.
7. Drain the macaroni then mix with the cheese sauce and pour over the tomatoes etc.
8. Mix the rest of the cheese with the chives and sprinkle over the top.
9. Bake at 180C(Fan), 200C(Conv.) for about 20 minutes.
10. Serve with fresh crusty bread and a green salad.
Note :-After Stage 8 the prepared dish can be cooled and refrigerated overnight then baked when required.
Spiced Butternut Squash Cake
10½ oz Plain Flour
2 tsp. Baking Powder
½ tsp. Bicarbonate of Soda
½ tsp. Ground Ginger
½ tsp. Ground Cinnamon
½ tsp. Ground Nutmeg
7 oz Butternut Squash (prepared weight)
1 Really Ripe Banana
5 oz Butter (softened)
5 oz Light Soft Brown Sugar
2½ fl. oz Sunflower Oil
2 Eggs (lightly beaten)
Topping
2 oz Pecan Nuts (chopped)
4 Tbsp. Maple Syrup
1. Topping. Put the pecan nuts on a baking tray and toast in a moderate oven for about 5 minutes. Set aside to cool.
2. Cake. Sift together the flour, baking powder, bi-carb. and spices.
3. Grate the squash then put in a tea towel and wring to remove any excess water.
4. Mash the banana then mix with the squash.
5. Cream the butter and sugar together until really light and creamy. Stir in the squash, banana and oil.
6. Mix in the eggs and flour.
7. Put into 10 individual loaf cases OR make 16 muffins OR put into a lined loaf tin.
8. For individual cakes bake at 160C(Fan), 180C(Conv.) for 20-25 minutes. For a loaf bake at 140C(Fan) for 45mins to 1 hour.
9. Topping. When the cakes are cool, mix the toasted pecan nuts with the maple syrup and spoon over the cake(s)
Fish Pate - Serves 6 as a starter but it is worth making more as it freezes very well.
1oz Skinless Smoked Mackeral
3 ½ oz Fresh Skinless Salmon Fillet
1½ oz Smoked Salmon
¼ tsp. Horseradish Cream
Grated Rind and Juice ¼ Lemon
Pepper
100gr Full Fat Soft Cheese
2 oz Butter (softened not melted)
1. Poach the fresh salmon and allow to go cold.
2. Put the mackerel, poached salmon and smoked salmon in a food processor. Add the horseradish, lemon rind and juice and a little pepper then whizz until smooth.
3. Add the cream cheese and butter and whizz again until well mixed.
4. Put into a plastic box lined with cling film.
5. Chill well.
Strawberry Marshmallow Creams - Serves 4
250 gr. English Strawberries
25 gr. Caster Sugar
100ml. Water
140 gr. Mini Marshmallows
200ml. Double Cream
Strawberries to garnish.
1. Put the strawberries, sugar and water in a pan and heat until the strawberries are just soft enough to mash.
2. Remove from the heat then squash the berries with a potato masher until pulpy.
3. Add the marshmallows and stir until dissolved. Leave to cool.
4. Whip the cream until it holds its shape then fold into the cold strawberry mix.
5. Put into 4 individual glasses and chill. This can be made 24-36 hours ahead.
6. Garnish with halves of strawberry and serve with a crisp biscuit.
Stuffed Mushrooms - serves 6
6 Large Mushrooms
Large knob Butter
1 Red Onion (chopped)
1 clove Garlic (crushed)
5 oz Grated Sweet Potato (weighed when grated)
5 oz Baby Spinach
4 Spring Onions (sliced)
1 Tbsp. Mint (chopped)
2 fl. oz Double Cream
2 ½ oz Fresh Breadcrumbs
Zest and Juice ½ Small Lemon
4 oz (100gr.) Feta Cheese (crumbled)
Topping
3 – 4 oz Fresh Breadcrumbs Oil
1. Carefully remove and roughly chop the stalks of the mushrooms. Put the tops on to a baking sheet ready to be filled.
2. Melt a knob of butter in a large heavy frying pan then cook the red onion for a minute or so before adding the garlic, sweet potato and chopped mushroom stalks. Fry for a few minutes.
3. Stir in the spinach and cook until just wilted. Remove from the heat and put into a bowl.
4. Stir in the spring onions, mint, cream, breadcrumbs and lemon zest and juice. Mix well.
5. Gently stir in the feta and season to taste.
6. Divide the mixture between the mushrooms, firming it down a little.
7. Topping. Put a layer of breadcrumbs over the filling, drizzle with oil then bake at 170C(Fan), 200C(Conv.) for about 20 minutes.
Spiced Butternut Squash Cake Cake
10½ oz Plain Flour
2 tsp. Baking Powder
½ tsp. Bicarbonate of Soda
½ tsp. Ground Ginger
½ tsp. Ground Cinnamon
½ tsp. Ground Nutmeg
7 oz Butternut Squash (prepared weight)
1 Really Ripe Banana
5 oz Butter (softened)
5 oz Light Soft Brown Sugar
2½ fl. oz Sunflower Oil
2 Eggs (lightly beaten)
Topping
2 oz Pecan Nuts (chopped)
4 Tbsp. Maple Syrup
1. Topping. Put the pecan nuts on a baking tray and toast in a moderate oven for about 5 minutes. Set aside to cool.
2. Cake. Sift together the flour, baking powder, bi-carb. and spices.
3. Grate the squash then put in a tea towel and wring to remove any excess water.
4. Mash the banana then mix with the squash.
5. Cream the butter and sugar together until really light and creamy. Stir in the squash, banana and oil.
6. Mix in the eggs and flour.
7. Put into 10 individual loaf cases OR make 16 muffins OR put into a 2lb lined loaf tin.
8. For individual cakes bake at 160C(Fan), 180C(Conv.) for 20-25 minutes. For a loaf bake at 140C(Fan) for 45mins to 1 hour.
9. Topping. When the cakes are cool, mix the toasted pecan nuts with the maple syrup and spoon over the cake(s).
Mushroom, Stilton and Walnut Wellingtons - Serves 6
6 Large Field Mushrooms
Oil
S. and P.
½ oz Butter
2 Shallots (finely diced)
2 fl.oz Port
5-6 oz Stilton Cheese (crumbled)
3 oz Walnuts (chopped)
About 500 gr. Puff Pastry
Egg Wash
1. Remove the stalks from the mushrooms then put skin side down in a roasting tin, drizzle over a little oil, season and bake at 170C(Fan), 190C(Conv.) for 6-8 minutes until tender. Put to one side.
2. Melt the butter and sweat the shallot until soft. Add the port and boil until reduced by half. Cool.
3. Mix the Stilton and the walnuts into the shallots then divide between the mushrooms.
4. Roll out the pastry and cut 6 rounds big enough for the mushrooms and leaving ¾ “ edge all round. Put the rounds on to baking sheets. Put a mushroom on each round of pastry then brush the edge with egg wash.
5. Cut 6 more rounds big enough to go over the mushrooms and to seal the edges. Brush with egg wash, Make a hole in the centre of the pastry and decorate if wished with the pastry trimmings.
6. Cover and chill. Bake at 190C(Fan), 210C(Conv.) for about 25 minutes until well risen and golden brown.
7. Serve with Cranberry Sauce and roasted vegetables .
Salmon with Mushrooms and Watercress en Croute - Serves 6
500gr Pack Puff Pastry
Oil
2 Large Shallots (finely chopped)
5 oz Chestnut Mushrooms (finely chopped)
1 Tbsp. Lemon Juice
100 gr. Watercress (chopped)
1 Tbsp. Snipped Dill
1 Tbsp. Snipped Chives
9S. and P.
2 Tbsp. Half Fat Crème Fraiche
1½ lb Salmon Fillet (skinned)
Egg Wash
1. Sweat the shallots in a little oil until soft, add the mushrooms then turn up the heat and cook for a few minutes driving off any moisture. Add the lemon juice then remove the pan from the heat and stir in the watercress which will wilt with the heat of the pan.
2. Add the dill and chives and season to taste. Allow to go cold.
3. Roll out half the pastry into a rectangle 12” by 10” and put on to a large baking sheet. Prick well all over then bake at 190C(Fan), 210C(Conv.) for about 15 minutes until golden brown and cooked
through.
4. Stir the crème fraiche into the cold mushroom and watercress mixture.
5. Lay half the salmon on the cooked pastry slicing the fillets horizontally if necessary. Leave about a 1” edge.
6. Cover with the watercress etc. then with the rest of the salmon. Trim the edges of the pastry to leave a ½ “ edge.
7. Roll out the rest of the pastry so that it is large enough to generously enclose the fish.
8. Brush the edges of the cooked pastry with the egg wash then lay the pastry over allowing about a 1” overlap which is tucked underneath the cooked base.
9. Brush all over with the egg wash and mark the top into a diamond pattern.
10.Make two holes for the steam to escape then bake at 190C(Fan), 210C(Conv.) for 20 minutes then reduce the heat by 20 degrees and
cook for a further 20-25 minutes to ensure the fish is cooked through.
11.Serve with the Watercress Cream.
Watercress Cream
100 gr Watercress
1 oz Butter
2 oz Onion (finely chopped )
4 oz Potato(peeled and cubed
12 fl oz Vegetable Stock
1 oz |Frozen Peas
2 Tbsp. Creme Fraiche OR Double Cream
1. Take the leaves off the watercress and chop the stems.
2. Melt the butter in a saucepan, add the onion and chopped stems, cover and sweat for about 10 minutes.
3. Stir in the stock and potato and simmer for 15 minutes. Add the peas and cook for a few more minutes.
4. Take the pan off the heat and add the watercress leaves so that they wilt. Blend or whizz until smooth.
5. When needed reheat the sauce adding the crème fraiche OR double cream and season to taste.
Marinated Summer Chicken
Ingredients
The meat from a 3 - 3 ½ lb Cooked Chicken (no skin or bone) cut into pieces
Marinade
1 Tbsp Grain Mustard
3 Tbsp. Rapeseed or Olive Oil
Juice 2 Lemons (3 fl. oz)
3 tsp. Caster Sugar
3 Spring Onions (finely sliced)
S. and P.
7 fl oz Carton Crème Fraiche
8 oz Grapes (halved)
Garnish
1 oz Pine Nuts (toasted)
Freshly Chopped Parsley
Method
1. Whisk all the marinade ingredients together then mix with the chicken. Cover and stand for several hours or overnight in the frig.
2. Add the crème fraiche and the grapes to the chicken.
3. Put into a serving dish and garnish with the pine nuts and parsley.
Raspberry Lemon and Yoghurt Cake
Ingredients
7 oz Fresh Raspberries
4 oz (115gr) Butter (softened)
7 oz (225gr) Caster Sugar
Grated Zest 1 Large Lemon
2 Eggs
9 oz (250gr) Plain Flour
2 tsp. Baking Powder
1 oz (25gr) Ground Almonds
3½ oz (100gr) Wholemilk Natural Yoghurt
1 - 2 Tbsp Water
Drizzle Ingredients
1 fl.oz Lemon Juice
2½ oz (75gr.) Granulated Sugar
Method
1. Line 1 – 2lb Loaf Tin OR 2 – 1lb Loaf Tins.
2. Cream the butter and sugar. Beat in the lemon zest and then the eggs one at a time.
3. Fold in the flour, baking powder, almonds and yoghurt adding enough water to make a smooth mix.
4. Spread one third of the cake mix in the tin(s). Sprinkle over one third of the raspberries. Repeat twice more.
5. Bake at 140C(Fan), 170C(Conv.) for ¾ hour – 1 hour until firm.
6. Leave in the tin and stand for 5 minutes.
7. Mix the granulated sugar with the lemon juice then spoon all over the cake (cakes).Leave in the tin(s) to cool.
Variations.
1. Use 5 oz soaked, cooked, drained and chopped dried apricots instead of the raspberries.
2. Use 4 oz (115gr) dried cranberries and a large orange instead of the lemon. Put the zest of ½ the orange in the cake mixture. Use the juice of ½ the orange to soak the cranberries for at least ½ hour then drain off any juice which has not been absorbed by the cranberries. Use the juice from the other half of the orange to make the drizzle
Recipes by
Phylis Andrews
Gratin of Squash - serves 6
A main course dish for vegetarians or serve as a vegetable.
Ingredients
Oil
2lbs Prepared Butternut, Kabocha or Crown Prince Squash
2 Shallots OR 3 Cloves Garlic (finely chopped)
2 – 400gr Tins Chopped Tomatoes
1 – 200gr Carton Passata
1 tsp. Dried Oregano
4 Tbsp. Red Wine Vinegar
2 tsp. Caster Sugar
8 fl oz. Double Cream
3 oz Finely Grated Mature Cheddar Cheese OR Parmesan
Method
1. Cut the squash into chunks, put into a bowl. Sprinkle with a little
salt then add about a tablespoon of oil and toss all together.
2. Put the squash into a shallow ovenproof dish about 12” by 11”. Cover with foil and bake at 180C(Fan), 200C(Conv.) for about 30 minutes until the squash is just tender.
3. Meanwhile, heat a little oil in a pan, add the shallot or garlic and cook for about a minute then add the tomatoes, passata and oregano. Simmer for about 20 minutes, the sauce should be quite thick.
4. Put the vinegar and sugar in a small pan and boil rapidly until reduced to 2 teaspoons. Stir into the tomato sauce.
5. Remove the squash from the oven, uncover and pour off any liquid. Spoon over then tomato sauce.
6. Put the cream into a small pan and simmer until thick enough to coat the back of a spoon. WATCH CAREFULLY TO STOP IT BOILING OVER.
7. Take off the heat, add half the cheese. Pour over the top of the sauce and top with the rest of the cheese.
8. Put back in the oven for about 20 minutes.
Note:- You can prepare this in advance up to and including stage 7. Keep chilled then heat for about 30 minutes at 170C(Fan), 190C(Conv.) until bubbling and golden.
Macadamia Crusted Cod - Serves 6
Ingredients
8 oz Unsalted Macadamia Nuts
Grated Zest and Juice of 1 Lemon
1 Tbsp. Rapeseed or Olive Oil
S. and P.
Flatleaf Parsley
Chives
6 x 6oz Cod Fillet
Method
Put the nuts, lemon zest , half the juice and the oil in a food processor and whizz to a coarse paste.
Put into a bowl then add a little seasoning. Chop the parsley and snip the chives then mix into the nut mixture.
Put the pieces of fish on to a lined baking sheet. Press the nut mixture on to the top of each fillet.
Bake at 180C(Fan), 200C(Conv.) for 10 – 15 minutes.
Serve with buttery creamed potato and creamed leeks with bacon.
Warm Spiced Kippers - Serves 6 as a starter
Ingredients
6 Kipper Fillets
1½ tsp. Coriander Seeds
9 Juniper Berries
6 Black Peppercorns
1 Tbsp. Grain Mustard
1 Dsp. Light Soft Brown Sugar
4½ fl.oz Cider Vinegar
2½ fl.oz Rapeseed Oil
2 Bay Leaves
Method
Put the kipper fillets in a shallow ovenproof dish.
Very lightly crush the coriander seeds, the juniper berries and the peppercorns.
Put the mustard, sugar and vinegar in a bowl and mix well. Add the oil and
crushed spices and mix again.
Tuck the bay leaves under the fish then pour over the oil etc. If necessary add
enough water so that the fish is lapped with water but not covered.
Bake at 160C(Fan), 180C(Conv.) for 15 minutes.
Allow to stand for about 10 minutes before serving wih lemon wedges and fresh
wholemeal bread.
Smoked Bacon and Split Pea Broth -Serves 6
Ingredients
5 oz Split Peas (soaked overnight and drained)
Oil
3 oz Smoked Bacon (rinded and chopped)
8 oz Onion (peeled and chopped)
8 oz Carrot (peeled and chopped)
6 oz Celery (trimmed and chopped)
1½ pints Chicken or Vegetable Stock
Pinch Nutmeg
2 Bay Leaf
2 Sprigs Fresh Thyme OR ½ tsp. Dried Thyme
S. and P.
Cream or Milk
Method
1. Fry the bacon, onion, carrot and celery in a little oil for about 5 minutes.
2. Add the drained split peas and the stock and bring to the boil.
3. Add the nutmeg, bay leaf and thyme then simmer for about an hour until the
lentils are soft.
4. Remove the bay leaves and stem of the thyme if using fresh. Puree the broth
with a blender or in a food processor then check for seasoning.
5. Reheat adding a little cream or milk if liked.
6. Serve with crusty bread or croutons.
Sticky Toffee Pudding
Ingredients
2 oz of butter
6 oz of sugar
8 oz of plain flour
1tsp of baking powder
1 egg whisked
6 oz of chopped stoned dates, soaked in half a pint of warm water with
1 tbsp of bicarbonate of soda
Sauce
5 oz of brown sugar
3 oz butter
4 tbsp of cream
Method
Beat the butter and sugar together.
Add the rest of the ingredients, including water used for soaking the dates.
Put in a greased and lined tray bake tin
Bake in oven at 180c for 40 minutes.
Sauce
Place all the ingredients in a pan and boil for 3 minutes.
Berry, Almond and Meringue tart - Serves 8
Ingredients
500g pack marzipan
1 23cm ready-made round tart case
600ml double cream
2 tablespoons icing sugar
5 small meringue nests, crushed
500g (1 lb) mixed berries
50g (2 oz) toasted flaked almonds
Method
Heat the oven to 200°.
Roll out the marzipan to a circle roughly 21cm. Lay the marzipan circle in the tart case and bake for 5 minutes. Remove from the oven and leave to cool completely.
Tip the double cream and the icing sugar into a bowl and whisk until the cream just holds its shape. Stir through the crushed meringues.
Drop some of the berries onto the base of the tart case. Pile over the cream mixture, then to with the remaining berries and flaked almonds. Serve immediately.
Not suitable for freezing.
by Fiona Tierney
Baked cod with chorizo crumb and lemon aioli - Serves 6
Ingredients
175g (6 oz) cooking chorizo
50g (2 oz) breadcrumbs
25g (1 oz) blanched almonds, toasted
Zest of ½ lemon
1½ tablespoons olive oil
6 boneless, skinless cod fillets (about 175g each)
Method
For the aioli
6 tablespoons good quality mayonnaise
1 small garlic clove, crushed
2 tablespoons lemon juice
Tip the chorizo into a frying pan and cook over a medium heat until it releases its oil and becomes crisp in places.
Put the chorizo and its oil in a food processor and pulse until broken into small chunks. Add the breadcrumbs, almonds, lemon zest, seasoning and half the olive oil, then blitz to a crumb.
Heat the oven to 200°. Put the cod filets on a lightly greased baking tray, brush with the remaining oil. Heap the crumbs onto the fish and bake for 10-15 minutes.
To make the aioli: stir the ingredients together.
To cook in the Aga: bake for 10-15 minutes in the middle of the roasting
oven.
Fiona Tierney
Coconut Chicken - Serves 2
Ingredients
1 skinless, boned chicken breast. 150g/5oz
200ml/7 fl oz coconut milk
½ tsp chilli paste
1-2 tbsp chopped fresh coriander
1 garlic clove, crushed
freshly ground black pepper
150g/5oz brown rice
350ml/12oz vegetable stock
½ tsp olive oil
1 small red pepper, cored, deseeded and cut into strips
Method
Cut the chicken breast into strips. Place the coconut milk, chilli paste, coriander, garlic and black pepper in a bowl and mix well. Stir in the chicken strips and set aside to marinate while cooking the rice.
Bring the stock to the boil in a heavy-based pan, add the rice, cover and simmer for 25-30mins or until the rice is cooked.
Drain and stir in the olive oil and perhaps some chopped herbs. Cover and keep warmHeat a wok or frying pan and pour in the chicken and marinade. Cook gently for 5 mins, until the chicken is almost cooked through. Add the red pepper strips and cook for a further 5 mins, until all is cooked.
Serve with the cooked rice.
by Fiona Tierney
Butternut Squash Soup- Serves 6
Ingredients
3 small butternut squashes (about 1.6kg – 3-1/2 lb) total weight
2 tablespoons olive oil
Salt and pepper
Freshly grated nutmeg
25g (1 oz) butter
1 large onion, roughly chopped
2 large carrots, roughly chopped
2 large celery sticks, sliced
2.5cm (1 in) piece fresh root ginger, grated
1.2 (2 pints) vegetable or chicken stock
Leaves from 1 sprig fresh rosemary, chopped
Method
Preheat oven to 200C.
Cut the butternut squashes in half lengthways, scoop out the seeds and discard. Arrange the squash halves cut side up in a roasting tin and drizzle over the olive oil. Season with salt, pepper and half the freshly grated nutmeg. Pour 150ml (1/4 pint) water around the squash. Roast in the preheated oven for about an hour or until tender. Allow to cool.
Melt the butter in a large pan and add the onion, carrot, celery and grated ginger. Cook over high heat for a few minutes, stirring continuously. Add the stock, rosemary and seasoning, and bring to the boil for a few minutes. Cover and simmer for about 20 minutes until the vegetables are tender.
When cool enough to handle, scoop the flesh from the squash skins and add to the pan. Blend the vegetables in a liquidiser or food processor until smooth.
Freezes well.
by Fiona Tierney
Pasta and meatball bake - Serves 6
Ingredients
For the sauce
1 tablespoon olive oil
1 large onion, finely chopped
1 red chilli, halved, deseeded and finely chopped
2 garlic cloves, crushed
800g can chopped tomatoes
2 tablespoons tomato purée
salt and pepper
2 tablespoons coarsely chopped fresh basil
For the meatballs
450g (1 lb) good-quality sausagemeat
25g (1 oz) fresh fine breadcrumbs
50g (1½ oz) grated Parmesan cheese
2 tablespoons finely chopped fresh basil
50g (1½) mozzarella, cut into about 30 cubes
1 tablespoon olive oil
225g (8 oz) pasta
50g (1½ oz) grated Parmesan cheese
50g (1½ oz) mozzarella, chopped into small pieces
Method
Preheat the oven to 200°. Put the oil for the sauce into a deep saucepan, add the onion and fry over a high heat for a few minutes. Add the chilli and garlic and fry over a high heat for a few minutes. Add the tomatoes and tomato purée, then season with salt and pepper. Bring to the boil, cover with a lid, lower the heat and simmer for 15 minutes. Add the basil.
Meanwhile, make the meatballs. Put the sausagemeat, breadcrumbs, Parmesan and basil into a mixing bowl. Mix together with your hands, season with salt and pepper and shape into 30 balls. Using your finger, make a hole in the middle of each meatball and push a cube of mozzarella into the centre and reshape.
Heat the oil in a frying pan and fry the meatballs for 4 minutes or until they are golden brown.
Meanwhile, cook the pasta in boiling salted water until just tender. Drain and refresh in cold water.
Stir the pasta into the sauce and season with salt and pepper. Stir in