A Mille Dreams of Warmer Summer Days

Hi everyone and welcome to this week’s blog. Summer in the UK feels like it’s on hold at the moment. The average daytime temperatures at the moment are struggling to break 15 degrees Celsius (59 degrees Fahrenheit), to put this into perspective the average daytime temperature for July in the UK is 19 degrees Celsius (88 degrees Fahrenheit). It certainly doesn’t feel like summer it feels more like spring, saying that we did have temperatures in the mid 70s Fahrenheit in March and April during the beginning of lockdown.

So, this week’s recipes are to give us all a wish for the return to our sunnier days. The recipes are: – Cheesy Seafood Bake, Enchilada Pie & Lemon Drizzle Mille Crêpe Cake.

 

The first recipe is Cheesy Seafood Bake. Recipe by Sara Buenfeld. Courtesy of BBC Good Food magazine, June 2019.

 

Serves 2, Prep 15mins, Cook 25mins.

 

300g x Medium Potatoes (about 3), thinly sliced

2 tbsp x Milk

40g x Mature Cheddar, finely grated

1 tsp x Rapeseed Oil

1 x Onion (160g), finely chopped

1 x Red Pepper, deseeded and finely diced (270g)

2 tsp x Balsamic Vinegar

1 tsp x Vegetable Bouillon Powder

1 x 400g can of Chopped Tomatoes

½ x 30g pack Basil, leaves picked and finely chopped

1 x Garlic Clove, finely grated

1 x 280g pack Skinless Cod Loins

100g x Frozen Small Atlantic Cooked Prawns, defrosted

160g x Broccoli Florets

 

Boil the potato slices for 10 mins then drain, tip into a bowl and gently mix in the milk and half the cheese. Don’t worry if the potatoes break up a little.

 

Meanwhile, heat the oil in a large frying pan and cook the onion until softened. Stir in the pepper and cook for 5 mins more. Spoon in the balsamic vinegar and bouillon powder, then stir in the tomatoes, basil and garlic. Lay the cod fillets on top, then cover and cook for 6-8 mins until the cod flakes when tested. Heat the grill to high.

 

Take off the heat, stir in the prawns and tip into a shallow baking dish, breaking up the cod into large chunks. Cover with the potatoes and sprinkle with the remaining cheese. Grill until golden. While it’s grilling, steam or boil the broccoli to serve with the bake.

 

 

My second recipe is Enchilada Pie. Recipe by Cassie Best. Courtesy of BBC Good Food Magazine March 2019.

 

Serves 2, Prep 5mins, Cook 20mins.

 

1 tbsp x Vegetable Oil or Rapeseed Oil

2 x Peppers, any colour you like, sliced

1 x Red Onion, halved and sliced

1 x 400g can of Mixed Beans, drained

2 tsp-2 tbsp x Fajita Spice Mix (depending on how spicy you like it)

1 x 400g can of Chopped Tomatoes

A Small Bunch of Coriander, chopped

4 x Corn Tortillas

100g x Low-Fat Soured Cream

30g x Grated Cheddar

 

Heat the oil in a pan. Fry the peppers and onion until soft, about 10 mins. Add the beans, fajita spice mix, chopped tomatoes and some seasoning. Bubble for 5 mins to reduce the tomatoes a little, then stir in most of the coriander. Heat the grill and warm the tortillas in the microwave for 30 seconds.

 

Spread a quarter of the pepper and onion mixture over the base of an ovenproof dish (a round one, if possible) or frying pan. Top with some of the soured cream and a warm tortilla, then repeat the layers three more times, finishing off with a final layer of soured cream. Sprinkle over the cheese and grill for 5 mins, or until golden and bubbling. Scatter with the remaining coriander before serving.

 

 

My final recipe is Lemon Drizzle Mille Crêpe Cake. Recipe by Lulu Grimes. Courtesy of BBC Good Food Magazine March 2019.

 

Serves 12, Prep 15mins, Cook 20mins + 1 hr chilling

 

For the pancakes

100g x Plain Flour

2 x Large Eggs

300ml x Milk

1 tbsp x Butter, melted, plus more for the pan

 

For the filling

1 x Lemon, zested

250g x Mascarpone

250ml x Double Cream

50g x Sugar

 

For the drizzle

115g x Caster Sugar

2 x Lemons, juiced

 

Put the flour, eggs, milk, 1 tbsp melted butter and a pinch of salt in a bowl or large jug, then whisk to a smooth batter.

 

Set aside for 30 mins to rest if you have time, or start cooking straight away.

 

Set a frying pan or crêpe pan that has a base measurement of 15-16cm over a medium heat and, using kitchen paper, carefully wipe it with a little melted butter. When hot, cook each pancake for 1 min on each side until golden, keeping them warm in a low oven as you go. You should end up with 12.

 

For the filling, whisk together all the ingredients until semi whipped and still spreadable, the more you whisk it the harder it will be to spread on the pancakes. You can adjust the consistency by whisking more as you go along or loosening the mix by adding a little double cream.

 

Layer the pancakes with 2-3 tbsp of the filling, spreading it evenly to the edges, alternating between filling and pancake, finishing with a layer of filling. Put in the fridge to set for 1 hr, or leave overnight.

 

Meanwhile, make the drizzle to go on top. Boil together the sugar, lemon juice and 100ml water until the sugar has dissolved and you have a syrup, then set aside to cool.

 

For a neater finish, trim the edges of the chilled crêpe cake with a sharp knife so you can see the layers, if you like. Drizzle over the lemon syrup and cut into slices to serve.

Fruits of Your Labour – A Cocktail of Pleasure

With the beautiful sunny weather, the UK is experiencing now, there is nothing better than eating al fresco. And, let’s face it, who wants to cook in this weather hey?! So, this week’s recipes are fruity based dishes along with a couple of cocktails, they are: – Strawberry Shortcake Slice, Peach & Raspberry Fruit Salad with Mascarpone and Chipotle Gazpacho. The cocktails are a Blue Lagoon and a Mojito Pitcher.

 

My first recipe is Strawberry Shortcake Slice, recipe by Anna Glover. Courtesy of BBC Good Food Magazine first published June 2019.

Makes 14, Prep 25mins plus overnight chilling, No Cooking needed

 

600ml x Double Cream

1 tbsp x Vanilla Bean paste

1 tbsp x Orange Blossom Water

125g x Icing Sugar, plus 2 tbsp

500g x Shortcake Biscuits, plus 3 crushed

350g x Strawberries, sliced

 

 

Line a 20cm cake tin or dish (either a square or rectangle works well) with cling film, leaving an overhang. Whip 500ml of the cream, the vanilla, orange blossom water and 125g icing sugar with an electric whisk until thick and billowy.

 

Add a layer of biscuits to the tin, and spoon over some of the cream, about 1cm thick all over. Add a layer of strawberry slices, then repeat with the cream, biscuits and strawberries until you fill the tin, finishing on a layer of biscuit. You’ll have some strawberries left over to serve. Press everything down well so every biscuit is covered in cream. Cover and chill overnight.

 

To serve, flip the tin onto a serving plate, and remove the cling film. Whip the remaining 100ml cream with 1 tbsp icing sugar and dollop on top of the cake, swirling it around. Top with the remaining strawberry slices in lines, sift over the remaining 1 tbsp icing sugar, and sprinkle the biscuit crumbs in between the rows of strawberries. Cut into slices to serve.

 

 

My 2^nd recipe is Peach & Raspberry Fruit Salad with Mascarpone, recipe by Tom Kerridge. Courtesy of Courtesy of BBC Good Food Magazine first published June 2019.

Serves 4, Prep 10mins, No Cooking needed

 

2 x Ripe Peaches or Nectarines

50g x Caster Sugar

1 tsp x Lemon Thyme Leaves

100g x Mascarpone

100ml x Double Cream

A drop of Vanilla Extract

16 x Raspberries, halved

Small handful of Pistachios, roughly chopped

1 tbsp x Maple Syrup

 

 

Stone and finely slice the peaches or nectarines and arrange the slices over four plates. Sprinkle over a little of the sugar and scatter over most of the thyme leaves.

 

Whisk together the mascarpone, cream, vanilla extract and the remaining sugar in a bowl until light and fluffy. Spoon or pipe blobs of the mixture over the peaches or nectarines and arrange the raspberries over the plates. Finish with a scattering of pistachios, the remaining thyme leaves and a drizzle of maple syrup to serve.

 

 

And my final food recipe is Chipotle Gazpacho, recipe by Esther Clark. Courtesy of BBC Good Food Magazine first published June 2019.

Serves 4, Prep 25mins plus 2hrs chilling, No Cooking needed.

 

1kg x Ripe Tomatoes, roughly chopped

1 x Large Red Pepper, deseeded and roughly chopped

1⁄2 x Cucumber, sliced

4 x Spring Onions, finely sliced

1 x Small Garlic Clove, grated

40g x Blanched Almonds, roughly chopped

3 x Limes, juiced

2 tbsp x Olive Oil

2 tsp x Chipotle Paste

1 x Large, ripe Avocado, cubed

1 x Small Red Chilli, deseeded and finely chopped

1⁄2 Small bunch of Coriander, finely chopped

 

 

Put the tomatoes, pepper, cucumber, two of the spring onions, the garlic, half the almonds, half the lime juice, and all the olive oil and chipotle paste into a blender. Whizz until almost smooth. Pour into a jug and chill for at least 2 hrs.

 

When ready to eat, toss the remaining spring onion, avocado, chilli and coriander with the remaining lime juice. Ladle the soup into four bowls and top with the avocado salsa and reserved almonds.

 

 

Finally I have two cocktails to sup on these balmy evenings, in the garden. Firstly, Mojito Pitcher, recipe by Miriam Nice. Courtesy of Courtesy of BBC Good Food Magazine first published June 2019.

Serves 6, Prep 5mins.

 

6 x Limes, plus 1 lime sliced, to serve

4 tbsp x Granulated Sugar

4-5 x Mint Sprigs

Ice

350ml x White Rum

600ml x Sparking Water

 

Chop each lime into six pieces and drop them into a two-litre jug. Add the sugar and squish the lime wedges with a muddler, or the end of a rolling pin. Keep crushing to get out all the juices.

 

Pick the leaves off a mint spring and lay them on one of your hands. Clap the other hand on top to bruise the leaves ever so gently, then drop them into the jug. Repeat with the rest of the mint spring.

 

Fill up the jug about three-quarters full with ice, then add the rum. Stir with a long-handled spoon to mix all the ingredients together gently and top up with the sparkling water. Stir once more, then serve poured into tall glasses with a few extra ice cubes and lime slices.

 

And secondly, Blue Lagoon, recipe by Miriam Nice. Courtesy of Courtesy of BBC Good Food Magazine first published June 2019.

Serves 4, Prep 5mins.

 

few handfuls ice cubes and some crushed ice

100ml x Blue Curaçao

100ml x Vodka

1 x Lemon, juiced

1 x Orange, juiced

1 x Lime, juiced

8 x Maraschino cherries and 1 tsp of the syrup

200ml x Soda Water

 

Put the ice cubes in a large jug. Pour over the curaçao, vodka, fruit juices and 1 tsp syrup from the cherries. Stir until the outside of the glass feels cold.

Half-fill four hurricane glasses with crushed ice, then strain in the cocktail. Top up the glasses with the soda water and gently stir, then garnish with the maraschino cherries.

 

Doesn’t Take A Jerk To Make These

(first published 31^st July 2010)

Hi everyone and welcome to this week’s blog which has a Jamaican feel to it. The recipes featured this week are Jerk Chicken, Rice and Peas and Jamaican Plantain in Rum and Coconut Sauce.

My first recipe is Jerk Chicken, courtesy of BBC GoodFood Magazine September 2010.
This recipe serves 2-4 people is easily doubled for a crowd takes 15mins to prepare + marinating time, and 20mins to cook

1 x Scotch Bonnet Chilli – finely, but roughly chopped, seeds and all
3 x Large Garlic Cloves – roughly chopped
1 x Thumb-Size Piece of Ginger – roughly chopped
1/2 tsp x Maldon Salt Flakes
2 tsp x Dried Thyme
1 tsp x Ground Allspice
1 tsp x Ground Cloves
1/4 x Nutmeg – grated
1/2 tsp x Cracked Black Pepper
2 tbsp x Malt Vinegar
2 tbsp x Molasses or Dark Muscovado Sugar
4 x Large Chicken Legs (or 1 x Chicken cut into quarters)
2 tbsp x Groundnut or Sunflower Oil

 

Combine the chilli, garlic, ginger, salt, thyme, spices and pepper using a pestle and mortar or a spice grinder. Scrape the paste into a bowl, then add the vinegar, molasses and 1.1/2 tbsp of water. Stir until combined. Score each piece of chicken deeply 4 times on both sides, then place in a container in which it fits snugly, or a zip-lock bag, pour over the marinade and close or seal. Leave for 8hrs or overnight.

Heat the barbeque or grill. Just before cooking, tumble the chicken in the oil, then cook for 10mins per side, turning occasionally and brushing with remaining marinade. Serve with rice and peas, with fried plantain to follow for a taste of Jamaica.

 

My next recipe is Rice and Peas, courtesy of Delicious Magazine website.

This recipe serves 4 people, as an accompaniment takes 10mins to prepare, and 20mins to cook

2 x Spring onions – trimmed (ends and tops removed)
1 x Garlic Clove – crushed
1 x Sprig of Fresh Thyme
1 x400g can of Kidney beans – drained and rinsed
400g x Long Grain Rice
400ml x Coconut Milk 
Fresh coriander – chopped, to serve (optional)

 

Cut the spring onions into thin slices. Place the onions in a saucepan with the crushed garlic, thyme, kidney beans and rice. Add the coconut milk, then fill the empty can with water and add that to the pan, too. Bring up to the boil, lower the heat so that the rice is gently simmering (you will just see small bubbles in the water), put the lid on and leave to simmer for 20 minutes.
Carefully taste the rice to see if it is cooked. The coconut milk and water should have been absorbed by the rice. Season the rice with a little freshly ground black pepper and a sprig of thyme, or you can serve it sprinkled with some chopped fresh coriander, if you like.

 

And, finally Jamaican Plantain in Rum and Coconut Sauce, courtesy of Get Jamaica.com website.

This recipe serves 4 (easily doubled) takes 10mins to prepare

2 ripe Jamaican plantains
50g x Unsalted Butter
2 tbsp x Dark Rum
120ml x Unsweetened Jamaican Coconut Milk
238g x Sugar
60ml x Double Cream

 

Cut the ends from the Jamaican plantains and peel the fruit. Diagonally cut the plantains into ½ inch-thick slices. In a non-stick skillet heat the butter over moderate heat until foam subsides, and add the plantains and cook until golden, about 3 minutes on each side. With a slotted spatula, transfer the plantains to a plate, reserving the butter in the skillet.
In a very small saucepan, heat the rum and coconut milk until warm. Add sugar to the reserved butter and cook over a moderate heat, stirring, until caramelized, this should take approx. 5mins. Remove the skillet from the heat and carefully whisk in the warm coconut milk mixture. Cook the mixture over a low heat, whisking, until caramel is dissolved. Add the plantains and cook, without stirring, until heated through and tender, about 5 minutes. In a small saucepan heat the cream until warm and pour over plantains. Gently shake the skillet to incorporate the cream into sauce. Let the plantains cool slightly and serve over ice cream.

Instant Korma Calmer

Hi everyone and welcome to the blog, the recipes featured this week are Chicken Korma with Naan Bread and Easiest Ever Paella.

My first recipe is Chicken Korma with Naan Bread, courtesy of Green Chronicle website & BBCGoodfood website.

Serves 4 Prep 1.1/2hrs including marinating time Cook 1.1/2hrs.

1 x Medium Onion
2 x Large Garlic cloves
3 tsp x olive oil
4 x Medium Chicken fillets – chopped in 1” cubes
1 tsp x Turmeric
2 tsp x Ground Cumin
2 tsp x Ground Coriander
10 x Cardamom pods – pounded in a pestle and mortar
1 tsp x Ground Black Pepper
1/4 tsp x Fresh Grated Nutmeg (or ground will suffice)
285ml x Chicken Stock
1 x Lemon – Juice only
1 x Bay Leaf
142ml x Double Cream
142ml x Coconut milk
2 tsp x Ground Almonds
2 tsp x Fresh Mint leaves – finely chopped

Put the chicken into a bowl with the double cream, coconut milk, lemon juice and black pepper and leave to marinate for about 1 hour. Put the onions and garlic in a large frying pan and fry gently in the oil until soft, then add the spices and almonds and continue frying, stirring all the time, for a few more minutes. Add the stock and bring to the boil.

Put this into a lidded casserole dish and add the chicken along with the marinade. Cover and cook in the oven for about 1 1/2 hours at Gas Mark 4. The chicken should be cooked and tender and the sauce reduced and thick. Prior to serving, remove bay leaf and sprinkle with the fresh mint. This dish is best accompanied with Pilau rice and Nan Bread.

Nan Bread.

Makes 8 servings, Prep 20mins – 1hr 10mins including proving time, Cook 5mins.

500g x Strong White Flour
2 tsp x Salt
1 x 7g Sachet Fast-action Yeast
3 tbsp x Olive Oil
300ml x water

Mix the flour, salt, yeast and oil in a large bowl and add enough water to make a soft, but not sloppy, dough. Knead well. Put into a lightly oiled bowl to rise for 1 hr until doubled in size. Divide the dough into 8 pieces, about 250g each, and use a rolling pin to flatten each one into a circle, 15cm in diameter, about 1cm thick. Then leave the pieces on a lightly floured baking tray to prove for 5mins. Heat a large frying pan to a medium heat and dry-fry each piece until browned on both sides, about 5mins in total. Set aside to cool slightly before serving.

And, finally

Easiest Ever Paella, courtesy of BBC Good Food Magazine first published May 2007

Serves 4, Prep 5mins, Cook 25mins

1 tbsp x Olive Oil

1 x Leek or Onion, sliced

1 x 110g pack Chorizo Sausage, chopped

1 tsp x Turmeric

300g x Long Grain Rice

1ltr x Hot Fish or Chicken Stock

200g x Frozen Peas

400g x Frozen Seafood Mix, defrosted

Heat the oil in a deep frying pan, then soften the leek for 5 mins without browning. Add the chorizo and fry until it releases its oils. Stir in the turmeric and rice until coated by the oils, then pour in the stock. Bring to the boil, then simmer for 15 mins, stirring occasionally.

Tip in the peas and cook for 5 mins, then stir in the seafood to heat through for a final 1-2 mins cooking or until rice is cooked. Check for seasoning and serve immediately with lemon wedges.

Feasting with the Seven Fishes

Hi everyone and welcome to the blog. This week’s blog is dedicated to celebrating Christmas, Italiano style (more information can be found on my information blog at https://applesfromthetreeofknowledge.wordpress.com/This week’s recipes are:- Spiced Salmon with Traybaked Sag Aloo, Griddled Garlic & Mint Studded Swordfish and Keralan Fish Curry.

My first recipe is Spiced Salmon with Traybaked Sag Aloo Recipe by Esther Clark, Courtesy of BBC Good Food Magazine published December 2018.

Serves 4, Prep 10mins, Cook 45mins

1kg x Floury Potatoes, such as Maris Piper, peeled and cut into 2cm chunks

Olive Oil, for roasting

1 tsp x Turmeric

2 tsp x Ground Cumin

1 tsp x Chilli Flakes

200g x Spinach

1 x 500g Salmon Fillet

2 tbsp x Tandoori or Tikka spice paste

100ml x Double Cream

Lemon wedge, to serve

Heat oven to 200C/180C fan/gas 6. Cook the potatoes in a large pan of boiling salted water for 6 mins. Drain in a colander and leave to steam dry for a few mins. Toss the potatoes in a roasting tin with 1 tbsp oil, the turmeric, ground cumin and chilli flakes and plenty of seasoning. Roast for 20 mins, tossing halfway through. Boil the kettle.

Put the spinach in a colander and pour over boiling water until wilted. Use the back of a wooden spoon to squeeze out most of the water.Rub the salmon generously with the spice paste and drizzle with oil. Stir the spinach through the potatoes and top with the salmon, skin-side down. Increase the heat to 220C/200C fan/ gas 7. Return to the oven for 20-25 mins or until the salmon is just cooked. Remove the salmon to stir the cream into the potatoes, then replace the salmon and serve with lemon wedges for squeezing over.

My next recipe is Griddled Garlic & Mint Studded Swordfish Recipe by Carmelita Caruana, courtesy of BBC Good Food Magazine published August 2002.

Serves 4, Takes 20-25 mins, plus an hour marinating

4 x Swordfish or Tuna Steaks, 2cm/¾in thick

200ml x Dry White Wine

2 tbsp x White Wine Vinegar

2 x Garlic Cloves

16 x Fresh Mint Leaves

2 tbsp x Extra-Virgin Olive Oil, plus extra for serving

A little fresh Oregano or finely chopped Flat Leaf Parsley, to serve

2 x Lemons, preferably organic, quartered

Wash the fish steaks and pat dry with kitchen towels. Rub with pepper on both sides, but do not salt as it would draw out the juices. Marinate for an hour in the wine and vinegar.

Meanwhile, peel the garlic cloves, cut in half and remove any green shoots in the centre that can taste bitter. Cut each half in four, so you end up with 16 slivers.

Heat a heavy ridged griddle pan on the hob. Remove the fish from the marinade, pat dry and make 4 well distributed small incisions in each steak with a sharp knife. Wrap a mint leaf round a garlic sliver and insert one into each of the incisions.

Brush one side of each fish steak with olive oil, place oiled side down on the griddle, turn down the heat and cook for 3 minutes. Brush the second side with oil while it is on the griddle, then turn the fish over. Turn the heat up for one minute only, then turn it down again and cook the second side for another minute or two. When the fish is cooked it should be moist inside, with white flesh that flakes easily.

Take the fish off the heat and season both sides, drizzle with olive oil, scatter with the herbs and serve with the lemons to squeeze over.

My final recipe is Keralan Fish Curry Recipe by Jamie Oliver, courtesy of jamieoliver.com

Serves 6 to 8, Cooks in 40 mins

6 x Shallots

4 x Garlic Cloves

2.5 cm x Piece of Ginger

1 x Fresh Green Chilli

750g x Firm White Fish, from sustainable sources

Groundnut Oil

1 x tsp Mustard Seeds

20 x Curry Leaves

1 x tbsp Chilli Powder

1 x tsp Turmeric

1 x 400g tin of Light Coconut Milk

1 x 400g tin of Good Quality Chopped Tomatoes

A few Sprigs of Fresh Coriander

Peel and finely slice the shallots, garlic and ginger. Trim and finely slice the chilli. Cut the fish into chunks.

Heat a lug of groundnut oil in a large pan, add the mustard seeds and curry leaves and cook until the seeds start to pop.

Add the shallot, garlic, ginger and chilli, and cook on a medium heat for 5 minutes, or until softened.

Mix the chilli powder and turmeric together with a splash of water, and stir into the pan. Fry for 1 minute, then add the fish, coconut milk and tomatoes.

Season, bring to the boil, then simmer for 20 minutes, or until the fish is cooked and the sauce has reduced.

Pick, chop and scatter over the coriander leaves. Delicious served with basmati rice and warm naan bread

Buon Natale e un Felice Anno Nuovo

Merry Christmas and a Happy New Year

If you have enjoyed my blog, or have tried out the recipes I have included and wish to comment, please feel free to comment using the comment button or by visiting my guestbook, all comments and suggestions will be gratefully received.

All The President’s Men

(first published 1^st July 2011)

Hi everyone and welcome to the blog. This week’s blog is dedicated to American Independence Day. The recipes featured this week are all American favourites, or versions of them. They are Maple Chicken & Ribs, Seared Cod with Chowder Sauce, and Key Lime Pie.

 

My first recipe is Maple Chicken & Ribs, recipe by Nigella Dawson courtesy of Nigella.com

Serves 6-8, takes minutes plus marinating time to prepare and 1.1/4 hr to cook.

12 x Pork Spare Ribs
12 x Chicken Thighs, skin and bone still on
250ml x Apple Juice, as sharp as possible
4 tbsp x Maple Syrup
2 tbsp x Vegetable Oil
2 tbsp x Soy Sauce
2 x Star Anise
1 x Cinnamon Stick, halved
6 x Garlic Cloves, unpeeled

Put the ribs and chicken pieces in a couple of large freezer bags or into a dish. Add the remaining ingredients, squelching everything together well, before sealing the bag or covering the dish. Leave to marinate in the fridge overnight or up to two days. When the marinating time is up, take the dish out of the fridge and preheat the oven to 200°/gas mark 6. Pour the contents of the freezer bag into one or two large roasting tins (making sure the chicken is skin-side up), place in the oven and cook for about an hour and a quarter, by which time everything should be sticky and glossed conker-brown.

 

My next recipe is Seared Cod with Chowder Sauce, recipe by Emma Lewis courtesy of BBC Good Food website. First published in Good Food Magazine July 2009.

Serves 2, takes 10mins to prepare and 25mins to cook.

knob of butter
1 x Small Shallot , finely chopped
50g x Lardons or 2 x Smoked Streaky Bacon Rashers, finely sliced
100ml x White Wine
1 x Large Waxy Potato , cut into small chunks
100g x Clams
100g x Sweetcorn
50ml x Double Cream
1 tbsp x Vegetable Oil
2 x 150g Thick-Cut Cod Fillets from a sustainable source
Chives , finely chopped

Melt the butter in a pan. Cook the shallot and lardons or bacon for about 5 mins until softened. Add the wine, potato and 50ml water. Cover, then cook for 10 mins, stirring often, until nearly softened. Tip in the clams, cover, then cook for 5 mins until they have opened – discard any that don’t. Stir through the sweetcorn and cream, and keep warm.

Heat a non-stick frying pan until smoking. Add the oil, swirl it around, then put the fillets in, skin-side down. Season, then cook for 3-5 mins until the skin is crisp. Carefully turn over, then cook for 2 mins more until just cooked through. Spoon the creamy potato mixture into 2 shallow bowls. Place a cod fillet in each and sprinkle with chives.

 

My final recipe is Key Lime Pie, courtesy of GoodFood Channel website.

Serves 6, takes 20mins + 30mins chill time to prepare and 25mins to cook.

55g x Reduced Fat Spread
140g x Light Digestive Biscuits, crushed
3 x Eggs, separated
405g x Light Condensed Milk, such as Carnation
3 x Limes, finely grated zest and juice only
85g x Caster Sugar

Melt the margarine and add to the crushed biscuits, tip into an 18cm flan or cake tin to form an even base. Chill for 15 minutes. Preheat the oven to 180C/160C/gas 4. Beat the egg yolks together with the condensed milk for 1 minute then stir in the lime zest and juice. Pour the mixture over the biscuit base and bake for 15-20 minutes until set. Leave to cool then remove from the tin and transfer the pie onto a baking sheet. You can just put the meringue on top in the tin without transferring it first but it makes it look prettier if you remove it from the tin first. With a clean whisk, beat the egg whites to stiff peaks then fold in the caster sugar. Pile the meringue onto the pie and spread out, making peaks as you go. Bake for a further 5-6 minutes until browned. Leave to cool or chill before serving.

 

Stir It Up

(first published 6^th May 2011)

Hi everyone and welcome to the blog. This blog is solely dedicated to one man, namely the legendary Bob Marley. The recipe are Jamaican Pepperpot Stew, Crab with Mango and Avocado Salad, Hot, Hot Bananas and Strawberry Au Poivre.

 

My first recipe is Jamaican Pepperpot courtesy of BBC GoodFood website, first published in Olive Magazine Nov 2010.

Serves 4, takes 10mins to prepare and 2hrs 20mins to cook.

750g x Braising or Stewing Beef
1Ltr x Organic Beef Stock
2 x Large Onions, sliced
2 x Garlic Cloves, sliced
A Large Chunk of Ginger, peeled and cut into matchsticks
2 x Bay Leaves
5 x Allspice Berries
1 x Stick Cinnamon
4 x Cloves
1 x Scotch Bonnet Chilli or Red Chilli, seeded and finely chopped
400ml x Coconut Milk
3 x Big Sprigs of Thyme
2 x Sweet Potatoes, peeled and cut into large chunks
4 x Large New Potatoes, peeled and cut into large chunks
100g x Kale, chopped
Crusty Bread, to serve
Butter, to serve

 

Put the first 9 ingredients in a large pot then season. Simmer gently for 30 minutes uncovered, skimming off any residue that comes on the surface. Add the chilli, coconut milk and thyme then cook for 1 hour. Add the potatoes and cook for another 1/2 hour. Add the kale and simmer for 10 minutes. Serve with crusty bread.

 

My next recipe is Crab with mango and avocado salad, recipe by Levi Roots, courtesy of BBC website originally from Caribbean Food Made Easy.

Serves 4

1kg/2¼lb x Cooked Crab – white meat and claw meat only, chopped (the brown meat can be used in another recipe) 
1 x Just-Ripe Mango – peeled, stone removed, flesh cut into cubes
2 x Avocados – stones and skin removed, flesh cut into cubes
1 x Red Onion – peeled, sliced
1 x Garlic Clove – peeled, sliced
½ x Mild Red Chilli – seeds removed, finely sliced
2 x Sprigs of Fresh Thyme – leaves only
1 x Lime – juice only
1-2 tbsp x Olive Oil (or to taste)
A Pinch of Salt 
2 x Baby Gem lettuces – leaves separated, washed and patted dry with kitchen paper

 

Place the white crabmeat and claw meat into a bowl, add the chopped mango, avocados, red onion, garlic, red chilli, thyme leaves, lime juice and olive oil, then season, to taste, with salt. Mix until well combined. To serve, spoon the crab mixture into the lettuce leaves. Divide the filled lettuce leaves equally among four serving plates.

 

My next recipe is Hot, Hot Bananas, recipe by Levi Roots, courtesy of BBC website originally from Caribbean Food Made Easy.

Serves 4, takes 10mins to prepare and approx. 15mins to cook.

3 tbsp x Soft Light Brown Sugar
½ tsp x Ground Ginger
¼ tsp x Finely Grated Nutmeg
4 x Medium-Sized Bananas, skins on
20g x Butter – cut into eight thin slices
1 x Large Lime – juice only
Whipped Cream or Vanilla Ice Cream, to serve

 

Light the barbecue half an hour before you begin cooking. In a bowl, mix together the brown sugar, ground ginger and grated nutmeg until well combined. Make a deep incision lengthways down the curved side of each banana, from stalk to base. Gently open the bananas up and sprinkle the sugar and spice mixture underneath the skin of each banana.
Place two slices of butter into the incisions made in each banana, then squeeze in the lime juice. Close the skin around the bananas and wrap them in aluminium foil.

When the flames from the barbecue have died down and the coals are ash-white, place the foil-wrapped bananas onto the grill and cook for 10-12 minutes, turning them occasionally with tongs, or until the bananas are soft when squeezed with the tongs. Remove the foil-wrapped bananas from the heat and set aside to cool slightly on serving plates.
When the foil is cool enough to handle, open the banana parcels and discard the foil. Serve the bananas with a dollop of whipped cream or a scoop of vanilla ice cream.

 

My final recipe Strawberry Au Poivre, was given to me by a friend, Keith Graham.

Serves 4

24 x Strawberries roughly 6 per head
Pernod
Strawberry Jam
A Good Grind of Black Pepper
Orange Juice
Double Cream or Clotted Cream

Hull and quarter half the strawberries, put to one side. Hull and mash the remainder. Mix the mashed strawberry’s with a good slug of Pernod, dollop of strawberry jam, liberal amount of crushed black pepper (not dust) and a dash of orange juice. You’re looking for a stiff-ish mix here. To this mash add the quartered strawberries and a generous portion of very thick cream, if heart attacks are not an issue use clotted cream instead. Give it a good stir. Once mixed, serve in a sundae bowl using a strawberry leaf as garnish.

 

One Love

 

Something Else To Find Hanging Off Your Xmas Tree, Besides The Cat

(first published 9^th December 2011)

Hi everyone and welcome to the blog. This week’s recipes are ideal for Christmas gifts for those people who are difficult to buy for and, also for getting your kids involved in making. They are Chocolate Truffles, Spicy Tree Biscuits and Christmas Stuffed Dates.

My first recipe is Chocolate Truffles. Recipe by SweetUnique, courtesy of www.bbcgoodfood.com

Makes 20 plus 4 hrs chilling time

250g x Good Quality Plain Chocolate
250ml x Double Cream
40g x Unsalted Butter
3tbps x Brandy, Rum or Other Liqueur to Flavour

Coating Options;
Chocolate Sprinkles
Cocoa Powder
Finely Chopped Hazelnuts, Walnuts, Pistachios or Almonds
Icing Sugar

Break the chocolate into small pieces. Bring the cream to the boil in a saucepan then remove from heat and add the broken chocolate. Stir until it melts, then stir in the butter and allow it to melt completely. Add the brandy or other liquer and make sure it is well mixed.
Pour the mixture into a bowl and, when cool, cover with clingfilm then refrigerate for at least 4 hours, preferably overnight.

Line a baking sheet with non-stick paper. Using a teaspoon or a melon ball maker if you have one, make 20 to 30 balls from the chilled chocolate mixture, placing each one on the baking sheet. Put the cocoa, icing sugar, cocoa powder, vermicelli or nuts on to separate plates, if you are using more than one kind of covering. Roll the truffles in whichever you choose. Doing a variety looks very good.

You can also dip the uncovered chocolate in melted chocolate (use a skewer or cocktail stick) instead of the other coverings to give a smooth chocolatey appearance. For best results, freeze the truffles before coating them in melted chocolate.

Allow the truffles to chill.

Present them in little truffle paper cases or piled up in a dish or on a plate. They keep in the refrigerator for about 10 days or you can freeze them for about 8 weeks.

 

My next recipe is Spicy Tree Biscuits. Recipe by Mary Cardogan, courtesy of www.bbcgoodfood.com. First appeared in Good Food Magazine January 2010.

Makes 30-40 depending on size, Prep 40 mins and Cook 15 mins + chilling

175g x Dark Muscovado Sugar
85g x Golden Syrup
100g x Butter
3 tsp x Ground Ginger
1 tsp x Ground Cinnamon
350g x Plain Flour , plus extra for dusting
1 tsp x Bicarbonate of Soda
1 egg, lightly beaten

To Finish
100g x White Chocolate
Edible Silver Balls

Heat the sugar, golden syrup and butter until melted. Mix the spices and flour in a large bowl. Dissolve the bicarbonate of soda in 1 tsp cold water. Make a well in the centre of the dry ingredients, add the melted sugar mix, egg and bicarbonate of soda. Mix well. At this stage the mix will be soft but will firm up on cooling. Cover the surface of the biscuit mix with cling film and leave to cool, then put in the fridge for at least 1 hr to become firm enough to roll out.

Heat oven to 190C/170C fan/gas 5. Turn the dough out onto a lightly floured surface and knead briefly. (At this stage the dough can be put into a food bag and kept in the fridge for up to a week.) Cut the dough in half. Thinly roll out one half on a lightly floured surface. Cut into shapes with cutters, such as gifts, trees and hearts, then transfer to baking sheets, leaving a little room for them to spread. If you plan to hang the biscuits up, make a small hole in the top of each one using a skewer. Repeat with remaining dough.

Bake for 12-15 mins until they darken slightly. If the holes you have made have closed up, remake them while the biscuits are warm and soft using a skewer. Cool for a few mins on the baking sheets, then transfer to a wire rack to cool and harden up completely. Break up the chocolate and melt in the microwave on Medium for 1-2 mins, or in a small heatproof bowl over simmering water. Drizzle the chocolate over the biscuits, or pipe on shapes or names, then stick a few silver balls into the chocolate. If hung up on the tree, the biscuits will be edible for about a week, but will last a lot longer as decorations.

 

My final recipe is Christmas Stuffed Dates original recipe by Pookie Bear

Gift idea, overall time approx 40mins plus cooling time.

60 Dates (usually sold in packs of 30), destoned
Marzipan
Cherries
Brazil nuts
Cocktail sticks
Large bar of Chocolate (any variety or type)

Using a sharp knife cut in the centre length ways, remove the stone. Once stone is removed fill with either the above and press together. Melt chocolate, do not boil. Insert a cocktail stick into each date, dip in chocolate and leave to cool on a tray covered in greaseproof paper. You must leave the cocktail stick in the dates once dipped until it they are dry. Don’t put them in a refrigerator to chill, as this may cause the chocolate to go white.

If you have enjoyed my blog, or have tried out the recipes I have included and wish to comment, please feel free to comment using the comment button or by visiting my guestbook, all comments and suggestions will be gratefully received.