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IN AT THE DEEP END
The Botley School Cookery Book Celebrities 0 recipes from 10 er ov es ud cl In
Sally Taylor
Tony Singh
Atul Kochhar
Silvanna Franco
Delia Smith
Fred Dinenage
Antony Thompson
Debbie Thrower
Clodagh McKenna
Raymond Blanc
Gordon Ramsay
Mary Berry
Cheryl Baker
Ainsley Harriott
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Successful recipes begin with the quality of the ingredients.
Polo from £7,475.
Golf from £11,995.
Golf Plus from £12,825.
Touran from £13,495.
Peter Cooper Botley Road, Hedge End. Telephone: 01489 783434. www.petercoopergroup.com www.petercooper.volkswagen.co.uk Branches also at Portsmouth & Chichester
Official fuel consumption for Golf GTI range in mpg ( litres/100 km ) : urban 25.4 ( 11.1 ) – 26.2 ( 10.8 ); extra urban 44.8 ( 6.3 ); combined 34.9 ( 8.1 ) – 35.3 ( 8.0 ). CO 2 emissions 192 – 194g/km.
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IN AT THE DEEP END
The Botley School Cookery Book This is to certify that this recipe book is number
of 1,000 books printed September 2008 to raise money for the school swimming pool.
Printed by Solent Design Studios Limited (Tel: 01489 892344)
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FOREWORD Botley is a historic village in Hampshire, England. There has been a settlement in the area, at least, since the 10th century with the village of Botley obtaining a charter for a market from Henry III in 1267. In the village centre stands a Monument to the radical journalist and writer, William Cobbett, Botley’s most famous resident. William Cobbett moved from London to Botley in 1805 and lived here until 1817. In his book, “Rural Rides’ he described Botley as “the most delightful village in the world, it has everything in a village I love and none of the things that I hate”. Today, Botley still lives up to this delightful description attracting many visitors throughout the year, yet managing to retain this former charm, being described as “Refreshingly unspoiled” by visitors. In the early 20th Century, the strawberry fields in and around Botley produced large quantities of high quality strawberries. At the beginning of June, families would be up before dawn harvesting the strawberries ready for the 8am ‘Strawberry Special’ out of Botley Station for early delivery to London’s premier hotels and restaurants, where the strawberries were held in high esteem. Even the local schools closed so that the children could help in the fields. According to the Domesday Book, there were two mills in Botley worth 20 shillings; at least one of these is thought to have been more upstream at the end of the tidal River Hamble. The Duke of Portland owned the existing mill from 1536 until 1775. The oldest part still standing was built in 1770 and is a three-storey brick building of 7 bays and a tiled roof. The mill continued to produce flour up until the mid 1980’s. The village itself grew around a ford over the River Hamble (which powered the mill) where an Inn was built to accommodate travellers overnight on occasions when the tide was high. The earliest church commonly called St Bartholomew’s, adjacent to the old village of Botley, was also mentioned in the Doomsday Book. This church was largely destroyed by a large poplar tree falling onto the nave. Following the destruction of the old church, a petition was sent to the Bishop of Winchester to build a new church. The centre of the village had long since moved away from the old church and parishioners were finding it increasingly troublesome to take the path across the fields to the church. Prior to this, a ‘Dissenters Church’ had been built in Winchester Street in 1800 and was attracting a growing congregation. Consequently, after much fund-raising, the present building, dedicated to All Saints, was constructed on land given for this purpose by James Warner (Snr) and the foundation stone was laid on 11 June 1835. The building was consecrated on 22 August 1836 at a service with a congregation of 700. Botley was and always will be a community village and it is for this reason that the Botley School swimming pool was originally built by the parents with the support of the local community for the local school children. Once again, the local businesses have dug deep by way of sponsorship to allow for the printing of this recipe book. For more information about Botley, a newly published book by the Botley and Curdridge Local History Society is available at The Penny Farthing Gallery, High Street, Botley entitled ‘Botley and Curdridge - A History of Two Hampshire Villages’.
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THE SCHOOL POOL - THE BEGINNING On March 28th, 1970 the School pool was officially started with parents and friends from Botley all lending a hand in the digging and building of the pool. The pool was completed 15 weeks later on July 11th, 1970, and was formally opened by Mr Jimmy Gabriel of the Saints’ football team, who unveiled the plaque donated by a parent. Photo: At Botley C. of E. Primary School open evening the headmaster, Mr J. Cottle, and deputy head, Mrs E. C. Stubbs, introduce some of the younger pupils to their new swimming pool and give them their first swimming lesson. – Photo: Edward Clapham, Bitterne.
The first big raffle the Botley School had was for a Mini car, provided by the garage in the high street (where the gun shop is now). Tickets were £1 each and they had to sell 500 tickets. The car was won by Mrs Ruth Collyer. Petrol was about 3 gallons for £1 at that time.
Hampshire Chronicle, October 10th, 1970.
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Southampton Football Team September 2008
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THE SCHOOL POOL - THE FUTURE
Wave 105’s Simon Clarke helps cook up a treat! WAVE 105 presenter, Simon Clarke, along with a host of other celebrities, has offered his culinary skills by donating a recipe to school girl, Natasha Coe, for a cookery book that will hopefully go towards saving her school swimming pool. The Botley swimming pool was started by parents and friends of the school pupils on 28th March, 1970 and was officially finished 15 weeks later on July 11th, 1970. Now the pool is 38 years old and is in desperate need of a re-vamp. The outside pool has no pool cover so it is completely open to the elements and without the relevant alterations the pool will be destroyed. As the local County Council has reduced its funding for the pool and will only pay for the maintenance of the equipment, which is due to be refunded in 2009, eight year old Botley pupil, Natasha Coe, decided to launch the ‘IN AT THE DEEP END’ cookery book to help raise the much needed pool funds. Natasha wrote to a host of celebrities encouraging them to
SWIMMING FACTS: • Drowning is the third most common cause of accidental death among young people under the age of 16 claiming 50 lives of children every year. • The majority of UK drownings (41%) occur in rivers and streams. • Coastal waters account for 18% of UK drownings. • Poor facilities, lack of funds and pressure on curriculum time leave many schools struggling to teach pupils the most basic water safety skills. • The average school faces a round trip of half an hour to reach a pool. • 10% of school pools are being closed every year.
Simon Clarke interviewing Natasha Coe from Botley School, at the Wave 105’s studios, Segensworth East, Fareham.
donate one of their favourite recipes for the book and the money raised from the book sales will go towards the pool renovation. Natasha Coe says: “I am really pleased that so many celebrities have donated recipes for the book. There are some really yummy recipes in there so I will get my family to buy the book and cook me some of the tasty treats! I hope the book makes many sales so our Botley swimming pool can be saved.” Wave 105 presenter Simon Clarke says: “I think Natasha’s idea is great. For such a young girl she has such a brilliant business mind, her parents must be very proud!
When I heard about the idea I was keen to submit one of my own recipes, Goulash, so I’m thrilled it has made it into the book. Now the book is near completion, I hope local celebrities and business people get involved with raising funds for the pool cover. All of us wish Natasha the best of luck and will follow her progress to a completed pool! ” As well as the cookery book, Natasha and the other Botley funders are encouraging businesses to get involved with sponsoring the pool cover. For more information or to find out how to do this visit: www.wave105.com.
• Community pools are also being closed due to financial reason though no definite record of numbers is available.
• Better facilities to encourage local organisation use. • Also, provide access for other local schools in the area and adjacent villages. • We also want to provide trained voluntary lifeguards and shallow water swimming instructors. This could be achieved using parent helpers who would be available to help after school and during school hours for visiting Primary Schools.
BOTLEY SCHOOL’S FUTURE AIMS: • Improve the pool and its facilities by adding an enclosure, improving the area around the pool and revamping the changing rooms. This will make the pool viable for use during most of the year if not all and increase usage by: • Providing after school swim clubs. “Only 5% of schools provide opportunities for swimming outside the curriculum” (Inside Out North East & Cumbria: Monday February 9, 2004).
PRESS RELEASE - 14th AUGUST 2008
PLEASE HELP US TO MAKE A DIFFERENCE AND KEEP OUR CHILDREN SWIMMING!
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THE SCHOOL POOL - THE FUTURE Southern Daily Echo, July 2nd, 2008.
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Weddings at
Steeple Court Manor Tel: 01489 786122 www.steeplecourtmanor.co.uk steeplecourtmanagement@sky.com
Photography by www.colincharles.co.uk
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The South’s most Elegant wedding venue. A magnificent Marquee situated in the grounds of a historic Manor House. Anniversaries-Family celebrations Lunches-Dinners Corporate entertaining Business Conferences-Meetings Also catered for. Steeple Court Manor Tel: 01489 786122 www.steeplecourtmanor.co.uk steeplecourtmanagement@sky.com
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ACKNOWLEDGMENTS Although the idea of a cookery book to raise funds for the school is not mine, it was my idea to invite Celebrities to donate a favourite recipe. I have learnt a lot in the school’s ICT suite and am now a wizz on searching in “Google”. It didn’t take long for me to find emails and addresses of some famous people, it sort of went mad from there on. I would like to thank all the celebrities for their recipes: Ainsley Harriott, Alan Bircher, Alan Coxon, Alex Mackay, Alexander Scotcher, Alina Jenkins, Andrew Nutter, Anita Dobson, Anjum Anand, Antony Worrall Thompson, Ashburton Cookery School, Atul Kochharn, Billy Taylor, Blue Peter, Bruce Forsyth, Bursledon Windmill, Casey Thompson, Cheryl Baker, Chris and James Tanner, Chris Chittell, Chris Horridge, Christine Hamilton, Clive Wright, Clodagh McKenna, Cook Academy, Cunard Line, Cyrus Todiwala, Darren McGrady, David Hall, Debbie Thrower, Delia Smith, DJ Chef, Esther Rantzen, Franck Pontais, Fred Dinenage, Gareth Bowen, Gary Rhodes, Gennaro Contaldo, Gino D’Acampo, Gordon Ramsay, Hannah Clarkson, Hannah Sutter, Henry Brosi, Heston Blumenthal, Hugh Fearnley-Whittingstal, James Hickman, Jeri Ryan, Jill Dupleix, John Benson-Smith, John Burton-Race, John Patience, John Torode, John Williams, Jonathan Knight, Julie Walters, Karen Pickering, Kate Winslet, Kathy Casey, Kelly Holmes, Lalit Bisht, Lawrence Keogh, Legacy Botleigh Grange Hotel, Leiths, Lesley Waters, Levi Roots, Liz McClarnon, Lulu, Lynda Bellingham, Marcus Wareing, Mark Hill, Maria Elia, Mark Flanagan, Mark Hix, Mary Berry, Matt Le Tissier, Michael Caines, Michael Moore, Michel Roux Jr., Mitch Tonks, Nick Nairn, Noel McMeel, Noel McMeel, Oprah Winfrey, Orient Express, Paeony Lewis, Paul Da-Costa-Greaves, Paul Gayler, Paul Gillies, Paul Heathcote, Paul Rankin, Peter Gordon, Phil Vickery, Prudence Leith, Raymond Blanc, Richard Bertinet, Richard Phillips, Rick Stein, Roald Dahl, Roger Blackl, Roger Lloyd Pack, Roopa Gulati, Ruta Gedmintas, Ruth Rogers and Rose Gray, Sally Gunnell, Sally Taylor, Sandringham Estate, Silvanna Franco, Simon Clarke, Simon Rimmer, Sophie Michell, Steeple Court, Stephen Hayes, Stephen Lewandowski, Steve Parry, Steven Saunders, Tom Aikens, Tom Kitchin, Tony Singh, Tony Tobin, Xan Phillips. Also a big thank you to all the students and teachers from Botley School: Aaron Morrissey, Adam Turl, Alex Ross, Amy Holliday, Amy Ross, Amy Ward, Antonia Manley, Carter Bartlett, Charlie Hubbold, Charlotte Griffiths, Charlotte Newman, Chloë Plumley, Clare Harris, Dominic Staniforth, Evie Boyes, Ezra Daniels, George Whiting, Georgia Ockenden, Gill Westlake, Grace Latter, Hannah Hawkins, Harry Kemp, Hayley Cope, Jackie Wilcock, Jake Betteridge, Jay Wall, Jayne Baker, Laura Holliday, Lauren May, Louise Staniforth, Lucy Hawkins, Lucy Tiller, Lynne Porch, Mary Spink, Matthew Gabbott, Matthew Turl, Maya Boyes, Megan Hawkins, Megan Jones, Megan Roberts, Natasha Coe, Natasha Cope, Nicola Kemp, Penny Easterby, Philip Goodey, Rory Staff, Sara Coe, Sian Tomlin, Tamsin Wilcock, Terry Orman, Theo and Martha Armitage , Toby Staff, William Pinkney. I would also like to thank all the local businesses who donated an advert to help pay for the printing of this recipe book and Solent Design Studios Ltd for printing the book. I would especially like to thank my father Martin Coe, (Coe and Coe), for all his hard work in getting all the information and laying out the pages. If I have forgotten anybody please except my apologies, as you can see there were a lot of names to try and remember.
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CONTENTS
STARTERS - pg 3 MAIN MEALS - pg 45 DESSERTS - pg 143 BISCUITS, BREAD & CAKES - pg 187 INDEX - pg 209
Conversion Tables SOLID WEIGHT
OVEN TEMPERATURE
LIQUID
Imperial
Metric
ยบF
ยบC
GAS
Imperial
Metric
1/2oz
15g
225
110
1/4
1/2floz
15ml
US Cups 1tbsp
1oz
30g
250
120
1/2
1foz
30ml
1/8cup
2oz
60g
275
140
1
2floz
60ml
1/4cup
3oz
90g
300
150
2
3floz
90ml
3/8cup
4oz (1/4lb)
120g
325
160
3
4floz
125ml
1/2cup
5oz
150g
350
175
4
5floz (1/4pt)
150ml
2/3cup 3/4cup
6oz
180g
375
190
5
6floz
175ml
8oz (1/2lb)
240g
400
200
6
8floz
250ml 1cup(1/2pt)
12oz (3/4lb)
360g
425
220
7
10floz (1/2pt)
300ml
1 1/4cups
16oz (1lb)
480g
450
230
8
12floz
375ml
1 1/2cups
Publishers Note: The recipes that have been submitted for inclusion in this book have been accepted in good faith. Whilst every effort has been made to check and verify them, not all of the recipes have been tested by being fully prepared and cooked. The publishers and Botley School are therefore unable to accept responsibility for the total accuracy of the recipes. 1
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ROASTED TOMATO SOUP WITH PUREE OF BASIL AND OLIVE CROUTONS . . . Celebrity chef Delia Smith presents one of her favourite recipes Roasted Tomato Soup with Puree of Basil and Olive Croutons. INGREDIENTS 3 lb (1.35 kg) ripe, red, firm tomatoes about 1 oz (25 g) fresh basil 3 fat cloves garlic, unpeeled 4 tablespoons extra virgin olive oil, plus extra for dipping 1 large potato, about 6 oz (175g) 2 rounded teaspoons tomato purée 1 dessert spoon balsamic vinegar salt and freshly milled black pepper For the croutons:: 3 oz (75 g) ciabatta, crusts removed, cut into small dice 1 tablespoon extra virgin olive oil 1 level tablespoon black olive paste Pre-heat the oven to gas mark 5, 375°F (190°C). You will also need a good solid, shallow roasting tray about 14 x 11 x 3/4” deep (35 x 28 x 2 cm deep).
First of all, skin the tomatoes by pouring boiling water on them, leave for 1 minute exactly before slipping the skins off. Now, slice each tomato in half and arrange the halves on the baking tray, cut side uppermost. Place the garlic cloves on the tray as well,
When you oven roast tomatoes something magical happens, the flavour is concentrated and the toasted edges also give a lovely flavour, making this the best tomato soup recipe ever.
leaving their skins on. Then season everything with salt and pepper and sprinkle a few droplets of olive oil on each tomato half and some on the garlic – about 2 tablespoons in all. Then finally top each one with a piece of basil leaf (dipping the leaf in oil first to give it a good coating). Now pop the whole lot into the oven and roast for 1 hour or until the edges of the tomatoes are slightly blackened. While the tomatoes are roasting, prepare the croutons by placing the bread cubes in a bowl, with the oil and the olive paste, then toss them around to get a good coating of both. About 20 minutes before the end of the roasting time, peel and chop the potato, place it in a saucepan with some salt and 1 pint (570 ml) of boiling water. Add the tomato purée then simmer for about 20 minutes.
When the tomatoes are ready, remove them from the oven, but leave it switched on. Arrange the croutons on a small baking tray and put them in the oven to bake for about 8 minutes using a timer. Now scrape the tomatoes and all their juices into a food processor, rescue the garlic cloves from the tray, and then simply squeeze the pulp to join the tomatoes and discard the skins. Then add the contents of the potato saucepan and whiz everything to a thick
Copyright Delia Smith 2003 - Recipe reproduced by kind permission of www.deliaonline.com 4
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purée, not too smooth. If you want to, you can sieve the pips out, but I prefer to leave them in because I prefer that texture. The soup is now ready for reheating – very gently. Just before serving the soup make the basil purée. Strip the leaves into a mortar, sprinkle them with half a teaspoon of salt, then bash the leaves down with the pestle. It takes a minute or two for the leaves to become a purée. Now add the remaining 2 tablespoons of olive oil and the balsamic vinegar and stir well. To serve the soup, pour it into warm serving bowls and drizzle the basil purée on the surface, then finally sprinkle on the croutons and serve with some ciabatta bread warmed through in the oven.
Photograph shown is not a representation from Delia. Delia Smith has shown the British public how to cook for more than 25 years and is one of the leading modern authorities on good basic cooking. Delia's simple style of teaching has changed attitudes to cookery in the UK. Helped by a team of assistants, she prides herself on testing her recipes over and over again to make them easy to follow, simple and achievable. Anyone who follows a Delia recipe can do so with confidence, and her ability to increase the sales of ingredients by a simple mention is legendary. Delia left school at 16 with no qualifications and worked as a trainee hairdresser. She then became a shop assistant and later worked at a travel agency. At the age of 21, some time spent washing up in a restaurant pointed her in the direction of food. She says it was when a boyfriend kept praising his former girlfriend's talents in the kitchen that she got fed up and started cooking seriously. Studying English cookery books at the British Museum inspired her to try out recipes when cooking for family and friends. But not every dish she made was successful. Her mother recalls the Great Rice Pudding Disaster when she forgot to add an essential ingredient - sugar.
Copyright Delia Smith 2003 - Recipe reproduced by kind permission of www.deliaonline.com 5
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SPICED CARROT SOUP WITH BASIL . . . Celebrity chef Paul Rankin presents one of his favourite recipes Spiced Carrot Soup with Basil. INGREDIENTS 50g butter 2 medium onion, chopped 2 tbsp. chopped fresh ginger 2 tsp. coriander seeds, crushed or ground 2 tsp. curry powder salt and freshly ground pepper 450g carrots, peeled and chopped 1 litre chicken or vegetable stock 1 – 2 tsp. sugar 1 tsp. orange zest, finely grated 150 ml. orange juice 2 Tbsp. basil leaves, roughly chopped 4 Tbsp. cream 2 Tbsp. toasted pine nuts 1 Melt the butter in a large pan over medium heat, and add the onions. Saute for about 10 minutes, until soft and translucent.
2 Add the ginger, coriander seeds, curry powder, salt and the carrots, and continue to cook for another 10 minutes, stirring occasionally to prevent it catching on the bottom of the pan. 3 Add the stock, and simmer for 20 minutes, or until the carrots are completely tender. Remove from the heat, and puree in a blender or liquidiser. 4 Taste the soup for seasoning, and adjust salt or pepper as needed. Stir in the basil leaves, and ladle into warm soup bowls. 5 Top with a spoonful of cream if desired, and a handful of the toast pine nuts. Serve at once.
As well as appearing on a number of TV shows, Paul Rankin runs a successful restaurant business, the Rankin Group, in his native Belfast. His wife Jeanne is also a familiar face, cooking alongside him. Paul and Jeanne have appeared together in three series of a television culinary journey called Gourmet Ireland. Together, they have written five books, New Irish Cookery being their latest publication. Paul also hosted three series of The Rankin Challenge, for television, with numerous appearances on Masterchef, Who'll do the Pudding?, and The Good Food Show. He is also one of the long time favourites on Ready Steady Cook. Paul appeared in the BBC Two series Food Poker in autumn 2007.
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SPICY PARSNIP SOUP . . . Four time World Swimming Champion Karen Pickering MBE presents one of her favourite recipes - Spicy Parsnip Soup. INGREDIENTS 1 Onion 6 parsnips (450g) 3 carrots (225g) 1 tbsp curry powder (or more for a little extra kick) 300ml semi-skimmed milk (1/2 pint) 350ml vegetable stock (3/4 pint) 2 tbsp olive oil salt and pepper cumin seeds to garnish
1 Peel and finely chop the onion. Peel the carrots and parsnips (remove stem of parsnips) and cut into even size pieces.
Heat oil in saucepan, add the vegetables and stir. Cover and cook for a couple of minutes until the veg are softened a little. Add the curry powder and stir for a minute. 2
3 Stir in the milk and veg stock and add salt and pepper. Bring to the boil. Reduce heat and simmer for 15-20 minutes.
4 Let the soup cool and transfer to a blender. Add more stock or milk to thin the mixture as required.
If you like some vegetable chunks in your soup, blend only half the amount. Transfer the soup back to the saucepan and reheat. 5 Gently fry the cumin seeds in a pan and sprinkle over the soup once in the bowls.
Low fat Crème Fraiche can be added to the soup for a creamy flavour.
A veteran of four Olympic Games Karen's story is one of competing against the odds, teamwork and motivation. Representing her country over a twenty-year period Karen has won an incredible 73 titles on the national and international stages, including eight World Championship medals (4 gold), 14 European Championship medals, 38 British Championship titles and 13 Commonwealth Games medals (4 gold). In 1996 Karen broke her back in a car accident that would have finished the career of a lesser athlete. This accident became a motivation for Karen and her performance at the 2002 Commonwealth Games was testimony to this after she won two Gold Medals, one Silver and was given the honour of carrying the English flag at the closing ceremony of the Games. She was awarded an MBE in 1994 for her services to swimming.
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PUMPKIN SOUP . . . Year 5/6, class TO, student Hayley Cope presents one of her favourite recipes - Pumpkin soup. INGREDIENTS 450g (1 lb) Pumpkin 225g (8oz) Carrots Salt & Black Pepper 900ml Vegetable stock 1 Onion 50g (2oz) Butter 225g (8oz) Tomatoes Salt & black pepper Pinch of Sugar 2 tbsp chopped fresh Basil or 1 tsp dried Basil 3 tbsp thick cream (optional)
1 Cut the pumpkin flesh into cubes about 2cm (1") square.
2 Peel and slice the carrots and place in a pan with the pumpkin and the stock. Bring to the boil and simmer until soft, about 20 minutes. Peel the onion and chop quite finely. Heat the butter in a saucepan and stew the onion for 4 - 5 minutes. Skin the tomatoes and chop coarsely before adding to the onion. Cook gently for 6 minutes.
Put the pumpkin and carrots into a food processor or blender, reserving about 300ml (I pt) liquid. Add as much of the reserved liquid 3
Hayley Cope on her last day of school!
as is needed to give a consistency of thin cream. Stir in the onion and tomato mixture with its juice. Add salt and pepper, Basil and cream, if used.
STARTERS
EGGY BREAD . . . Year 1, class GW, student Adam Turl presents one of his favourite recipes - A simple, cheap, nutritious meal; great for camping. INGREDIENTS 2 large free range eggs 150 mls milk 4 slices bread Sunflower oil for frying 1 Whisk together eggs and milk until combined and frothy texture. Cut bread into triangles. 2
Heat oil in frying pan.
3 Dip bread into egg mixture ensuring that both sides are covered.
4 Place into pan and fry until golden. Serve with sauces, salt and pepper to taste. Can be had as a starter, snack or main meal.
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MARROW AND STILTON SOUP . . . English actor Roger Lloyd Pack presents marrow and stilton soup, I like using up my marrows that grow in the garden, when I forget to pick them as courgettes. a further few minutes. Add the stock, bring to the boil and simmer for 15 minutes.
INGREDIENTS 2lb marrows 1 large onion 4oz Stilton (or any blue) 1 pt of stock Seasoning to taste Cream (optional) 2 tbsp Olive Oil
3 Add the cheese, cut into slices, simmer until its melted. Add the seasoning and serve with or without a bit of cream.
Cut and dice the onion and sautĂŠ for a few minutes in the oil. 1
2 Remove skin and seeds from marrow, cut and dice. Add to the onions, sautĂŠ for
Roger Lloyd Pack is known for his role as Colin "Trigger" Ball in the BBC sitcom Only Fools And Horses. To international audiences, he recently achieved fame starring as Barty Crouch, Sr. in Harry Potter and the Goblet of Fire, he has appeared on Doctor Who, and is also known for his role in The Vicar of Dibley as Owen Newitt.
STARTERS
CRISPY DUCK SALAD . . . Celebrity chef Michael Moore presents one of his favourite recipes - Crispy duck salad INGREDIENTS 200 grams sliced Duck breast 120 grams Mango sauce 160 grams Mixed salad leaves 80 grams Hoisin Sauce 80 grams Orange segments 2 table spoon Sesame oil 4-6 table spoons Salad dressing of your choice 1 Take salad leaves, orange segments & dressing and mix together in a bowl. 2 Place duck in a pre-heated frying pan with a bit of oil, pan fry til crispy brown.
3
Add Hoisin sauce, mix well.
4 Place salad on a plate, take duck and place on top of salad, drizzle mango sauce over top and serve warm. Enjoy!
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Michael Moore, the chef and proprietor at Michael Moore of Blandford Street restaurant in London has every right to call his food 'modern global'. His influences come from culinary experiences acquired from Canada, the Far East, Europe and the Caribbean. Michael made his UK TV debut live on Gloria Hunniford's Open House on Channel 5
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GREEN SOUP . . . International star Lulu presents one of her favourite recipes - it is a very healthy recipe for green soup, it is a very nutritious and easily digestible way of getting your ‘5 a day’. INGREDIENTS For 2 people: Half onion (chopped) 1 clove garlic (chopped) 1 courgette (sliced) Handful broccoli Half packet spinach Handful fine green beans 2 cups of Chicken stock
1 Heat some organic olive oil in a frying pan. Sweat the onion and garlic. 2 After 3 mins add the courgette and broccoli. When soft add the spinach to the pan to wilt. 3 Put the mixture into the blender with chicken stock. Season with salt and pepper.
Lulu was born Marie McDonald McLaughlin Lawrie, on November 3rd, 1948, the eldest of a family of four, in Lennox Castle, Lennoxtown, Glasgow the daughter of a local butcher. She started singing almost immediately. At the age of 14, Lulu joined a local group - The Gleneagles - and started playing club engagements in and around Glasgow and Edinburgh. On one particular cold Glaswegian evening at The Lindella, Lulu was discovered singing by Marion Massey, he signed Lulu and her group to a management contract and took them to London to record. But first she decided the time was right to change her protégée's name, and came up with the perfect answer: Marie McDonald McLaughlin Lawrie became Lulu. The group's name changed, too, from The Gleneagles to The Luvvers. On a personal level Lulu was awarded the O.B.E., in June 2000, in the Queen's Birthday Honours List, for her contribution to the Entertainment Industry, and a further honour was to come in December 2000, when Lulu was given a Doctorate Of Music by The University Of Westminster. She is now in her fourth decade as a major international star. 11
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MACKEREL TARTARE . . . Celebrity chef Tom Kitchin presents one of his favourite recipes - with quail egg, cucumber and beetroot dressing, served with curly Melba toast. INGREDIENTS 1 fresh mackerel 1/2 finely chopped shallots 1 tsp finely chopped chives 2 tsp light soya sauce 1 tsp rice vinegar Sliced cucumber to fit mould 1 tsp olive oil 2 cooked beetroots, blitzed to make a puree Crème fraiche 1 Filet the mackerel, take off the skin. Cut flesh off either side of the bone. Finely chop mackerel on a frozen chopping bowl
2 Put in a bowl of ice. Add chopped shallots, chives, soya sauce and vinegar. Add salt and pepper to taste. 3 Serve in a cucumber mould. Add the beetroot on top with a spoon of crème fraiche. Eat fresh with a crispy Melba toast.
Tom Kitchin, head chef at The Kitchin restaurant, is one of Scotland's most talented young chefs. He opened The Kitchin on Leith's waterfront in June 06, the restaurant was awarded a Michelin star in January’07. Tom appeared in the 2008 series of Great British Menu on BBC 2, representing Scotland.
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PAN FRIED SCALLOPS AND MUSHROOM TART . . . Celebrity chef Richard Phillips presents one of his favourite recipes Pan fried scallops with artichoke and mushroom tart with a Madeira sauce. INGREDIENTS 3 x diver caught sea scallops (removed from shell, washed and dried) 2 x portabella mushrooms 3 x Jerusalem artichokes 1 x banana shallot chopped finely 1 x clove garlic chopped finely 150ml Madeira wine 100ml double cream Pinch of chopped flat parsley Mixed cress leaves Half a lemon 1 x piece of puff pastry cooked (2.5� X 5�)
1 In a pre heated frying pan, add a drop of olive oil and a knob of butter, once hot, add the Jerusalem artichokes that have been diced into thumb nail pieces. 2 Colour, add the diced shallots and garlic, cook for a further minute. 3 Season, add the mushrooms, cook for a further minute, then add the Madeira, reduce by half, then add the cream and also reduce by half. 4
Add the parsley.
5 In a pre heated pan, add some olive oil, when smoking add the seasoned scallops smooth side down, cook for 1 and a half minutes then turn and cook for a further minute, squeeze over a little lemon juice.
6 In the centre of the plate, place the puff pastry, then spoon over the mushroom mix and place the scallops on top. 7 Spoon over the sauce and finish with a few cress leaves.
Richard the Kentish based celebrity chef is presently appearing on ITV's new daytime series Daily Cooks. Richard also can be seen regularly on UKTV Foods daily live show 'Great Food Live' . Richards's latest venture is Perfect Catering by Richard Phillips, an outside catering company dedicated to bringing the very finest food and service to the private dining rooms and corporate boardroom tables of Kent. His restaurant Thackeray's in Tunbridge Wells is widely recognised as one of the best restaurants in the county gaining a Michelin star in its first year of operation and holds three AA rosettes for its culinary expertise. With the Hengist providing the third element of the culinary equation over in Aylesford Richard believes in delivering modern French cuisine with complimentary flavours, textures and colours. He believes in adhering to traditional culinary techniques whilst modernising the execution. Before making the step into his own restaurant, Richard was asked to front the kitchens (Executive Chef) of the Schrager hotel group, putting together teams in both The Sanderson Hotel and St Martin's Lane Hotel, the first hotels opened by this group outside of the US. 14
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SMOKED SALMON & MOZZARELLA WITH BASIL . . . Celebrity chef Franck Pontais presents one of his favourite recipes Smoked salmon and mozzarella with basil, different herbs for stronger tastes. INGREDIENTS 500g smoked salmon, long sliced 400g Mozzarella block 1 lemon, juiced 100ml olive oil 15 leaves fresh basil salt & white pepper to season Preparation time: 30 minutes Chilling time: 12-24 hours Serves 8 (makes 1kg)
1 Line the mould with cling film and lay over slices of smoked salmon. 2 Whisk the lemon juice, olive oil and seasoning to create a bonding mix.
Lightly brush the bonding mix onto the salmon lining. Lay the first slice of Mozzarella on the bottom of the terrine mould and then top with basil leaves. 3
4 Continue to layer the salmon and Mozzarella, brushing between each layer with the bonding mix, until it reaches 1-2cm above the rim of the mould. 5 Tightly wrap and place in the fridge and apply weights on top.
The olive oil will set and become dense in the cold temperature and will lock
the layers together. The following day, remove from the mould, slice and enjoy! Advice Do not leave any gaps down the side of the terrine that will show when slices are cut. This would also weaken the hold of the terrine. Use a very sharp, long knife with a serrated edge which will give you a perfect slice. Serving Suggestion Serve with a shiso salad, cress and a pink peppercorn dressing or cut into squares and skewer for use as a canapĂŠ. 15
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THE THREE BEARS . . . Celebrity chef John Benson-Smith presents one of his favourite recipes THE THREE BEARS (so called because of the Mummy, Daddy & Baby flavours). Hot smoked salmon plonked onto sweet and sour red onions with blobs of yogurt and chive sauce. Having held the title Northern Chef of the Year and former regular judge on BBC TV`s Masterchef, John BensonSmith was one of Lloyd Grossman`s UK leading chefs involved in the ongoing fight to improve food in the NHS.
INGREDIENTS Serves 4 300ml red wine vinegar 125g caster sugar 3 red onions, thinly sliced 4 x 80-100g smoked salmon fillet portions (skin, bones & brown bits removed) A little olive oil
John has acted as chef consultant to many major food manufacturers and producers. He has successfully endorsed and promoted a range of products that are appropriate to his lifestyle and his expertise; his inexhaustible energy and genuine love of the hospitality industry make him a valuable asset to many companies.
Dressing: 175ml natural yogurt 1 tbs olive oil 1 tbs chopped fresh chives Salt & pepper Garnish: A selection of soft herbs e.g. flat leaf parsley, coriander, chives etc (drizzled with olive oil) 1 Place the red wine vinegar and sugar together in a pan. Bring to the boil, then add the onions and leave them for a moment or two until they become translucent. Drain into a sieve and discard the liquid. Leave to cool. 2 Combine all the dressing ingredients and put to one side. 3 Rub the salmon with a little olive oil and then sear in a very hot pan for about a minute on each side.
spoonful of the onions in the centre of the plate and top with the hot salmon. Garnish with a few herbs. Note: The onions and dressing can be prepared in advance, leaving the salmon to be seared just before serving. This is quite a grown up dish when put together, but again the components are usually popular with children, yogurt, sweet red onions and salmon.
To Serve: Zig zag the dressing onto large plates. Place a good 16
He regularly makes appearances in the media, writing for various newspapers and magazines. John is a much sought after cookery demonstrator and is a Master Chef of Great Britain. John was instrumental in putting Manchester on the important food map and as his efforts were recognised he achieved high accolades. He appears at events such as the BBC`s Good Food Show and lives in Jersey with his talented and creative wife Alison who is highly involved in his many pursuits.
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ELEANOR’S NIBBLES . . . Year 1, class GW, student Evie Boyes presents a recipe given to her by a lovely lady who used to be a cookery teacher. “My family now make them for any occasion, they are great on their own as nibbles or part of a buffet or as a starter with soup”. INGREDIENTS Thin white sliced loaf 6 rashers of bacon 1 onion 50g sliced almonds 1 cup of mayonnaise 250g grated cheddar 1 Grill the bacon rashers until crispy. Allow to cool then flake into a bowl.
2 Dice the onion thinly and add to the bowl. Add the mayonnaise, almonds and grated cheese to the bowl and mix thoroughly.
Cut the crust of the bread. Using a rolling pin, roll out a slice of bread as thinly as you can. Spoon a tablespoon of mixture on to a slice of bread, using the back of the spoon press the mixture firmly, then 3
cut into 4 triangles. Repeat on all the remaining bread and mixture. There is enough for a whole loaf of bread. 4 Place triangles on to a baking tray and bake for 10 to 15 mins, until cheese has melted and turned golden brown. The mixture should melt in to the bread.
Best served warm!
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MRS WESTLAKE’S TUNA FISH PATE . . . Year 1, Teacher Gill Westlake presents one of her favourite recipes - Tuna Fish Pate, serve chilled with crusty bread or savoury biscuits. INGREDIENTS 200g Red Leicester cheese 200g tuna fish 1 small carton plain yogurt 2 tablespoons lemon juice Parsley
1
Grate the cheese.
2
Drain the tuna.
I first tasted this dish when I lived in Lancashire. A friend of the family made it for us and it has become a family favourite of ours. We have it at family birthday parties and buffets without fail! It sounds a strange combination of foods but give it a try and you will be smitten too!
3 Mix all the ingredients together. Garnish with fresh parsley and lemon slices.
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CRAB AND ASPARAGUS TART . . . Leiths School of Food and Wine who teach classic and creative cookery in a professional but informal atmosphere, present – Crab and asparagus tart. INGREDIENTS Preparation time 20 mins Cooking time 25 mins Serves 6-8 375g ready rolled shortcrust pastry 1 tablespoon oil 2 shallots finely chopped 6-8 spears of asparagus 2 eggs beaten 150ml crab or lobster bisque 1 & half tablespoons fresh dill, finely chopped 1 x 170g tin crabmeat, drained salt and pepper 1 tablespoon juice lemon
1 Line a 20cm flan ring and bake blind. 2 Preheat the oven to 190°C/375°F/gas mark 5. 3 Heat the oil in a heavy based saucepan and sweat the shallots until soft but not coloured. 4 Prepare the asparagus: trim off the woody ends - if you bend the stems they tend to snap into two leaving you with one end to discard (the root end) and one to
keep. Trim the spears from the tip into 10cm lengths and reserve. Cut the rest of the stems into slices and add to the onion mix and soften. Remove from the heat and allow to cool.
Note: This tart can be served warm or cold. Serving suggestion: Green salad, Italian tomato salad , new potato salad, soda bread.
5 Very lightly blanch and refresh the 10cm long asparagus tips in boiling water. 6 Beat together the eggs and add the bisque, the asparagus and onion mixture, dill, crabmeat, plenty of salt and pepper and the lemon juice. Pour the mixture into the pastry case and arrange the asparagus tips on the top. Bake in the preheated oven for 25-30 minutes until just set and lightly brown.
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www.leiths.com
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MRS PORCH’S SMOKED MACKEREL PATE . . . Year 5/6, Teacher Lynne Porch presents one of her favourite recipes This is a very quick smoked mackerel pate! INGREDIENTS 200g smoked mackerel fillets 400g soft cream cheese Juice of 2 lemons 25g butter Ground black pepper 1 clove of garlic, finely chopped (optional) You can use low fat cheese for a healthier pate or add a tot of brandy or whipped double cream for the more indulgent option. 1 Remove skin and any bones from the mackerel fillets.
2 Break into small pieces and heat gently in a pan with the butter (and garlic if liked) for a few minutes.
Put the cream cheese into a large bowl. 3
allow to cool. When cold, use a fork to thoroughly mix mackerel and cream cheese. 5 Add lemon juice and again mix thoroughly with a fork. Serve with melba toast, baguette or cheese biscuits.
4 Remove mackerel from the heat, add the pepper and
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COCKLES . . . British actress and comedienne Julie Walters C.B.E presents one of her favourite recipes - Cockles. INGREDIENTS 1/4pt fresh cockles 2 slices of wholemeal bread Butter Freshly ground pepper
1 Butter bread, place cockles on one piece, sprinkle with ground pepper. 2 Cover with other piece of bread, open mouth, shove in, clamp teeth down on bread and masticate.
OK?
Julie Walters was born Julia Mary Walters on February 22, 1950, the youngest of three and only daughter of Irish-Catholic parents. Convent schooled in Birmingham, she expressed an early desire to act. She capped her career in films as the abrasively stern but encouraging dance teacher in Billy Elliot (2000) which earned her a second Oscar nod and a healthy helping of quirky character parts, including her charming, charity-driven widow who poses Ă la natural in Calendar Girls (2003), and the maternal witch-wife Molly Weasley in the J.K. Rowling "Harry Potter" series. She was awarded the C.B.E. (Commander of the Order of the British Empire) in the 2008 Queen's New Years Honors List for her services to drama. 20
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The cast of NCIS (L-R) Sean Murray, David McCallum, Lauren Holly, Michael Weatherly, Purley Perrette, Mark Haron and Cote de Pablo - wish you every success and that you manage to raise the money to save your swimming pool. Good luck with the campaign. Harriet Margulies Audience Liaison & Public Relations
Harriet Margulies has been: Executive coordinator for Quantum Leap, Fan Mail Public Relations for "The Man from UNCLE" and "Magnum PI". She has appeared in: NCIS, JAG, Tequila and Bonetti, Quantum Leap, Airwolf, Tales of the Gold Monkey and Magnum, P.I. Her Filmography includes: NCIS (2004-2008) (TV Series) Role: Assistant JAG (2001-2003) (TV Series) Role: Assistant Kojak (CBS) (TV Series) Role: Writer
A caricature drawn at the First Season wrap party. 21
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DUBLIN BAY PRAWNS WITH TOMATO AND FENNEL ESSENCE . . . Celebrity chef Noel McMeel presents one of his favourite recipes Dublin Bay Prawns with Tomato and Fennel Essence. INGREDIENTS Serves 6 12 large Dublin Bay Prawns 500g dark-red, over-ripe tomatoes, coarsely chopped 1 fennel bulb, trimmed and chopped 2 celery sticks, chopped 1 large shallot chopped 1 garlic clove, thinly sliced 25g light soft brown sugar 1 tsp each fresh basil, chervil, and coriander leaves 20ml pernod 1 tsp tabasco 1/2 tsp Worcestershire sauce pinch of cold water salt and cayenne pepper To garnish: 4 basil leaves leaves of 1 coriander sprig 1 ripe tomato, skinned, seeded and diced lime segments
Day 1 1 To make the essence, purée all the ingredients in a blender until smooth. 2
Transfer to a chinois or very fine sieve placed over a bowl and put in the fridge. 3
Leave to strain overnight.
Day 2 1 Shell the prawns. Do not overcook. Cut into 12 one inch pieces. Heat the infusion until it is warm and add the prawns.
Assemble 1 Transfer the essence into a pouring container. 2 To serve, put two prawns and lime segments into shot glasses with the herbs, pour the essence over them and garnish with diced tomato flesh and herb leaves. 3 You can hang one prawn over the side of the glass if you wish.
Serve chilled.
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DJ CHEF’S ORANGE-GINGER GLAZED SHRIMP . . . Celebrity chef Marc Weiss known as “DJ CHEF” is the only culinary entertainer who simultaneously cooks gourmet food & deejays for special events and private parties around the world. He presents orange-ginger glazed shrimp. INGREDIENTS 6 Shrimp, peeled & devined 1 tbsp canola oil 1 cup Orange Marmalade 2 tsp of Cayenne Pepper 2 shots of Orange Liqueur 1/2 cup julienned Water chestnuts 1/2 cup Chopped Chives Salt & Pepper to Taste Garnish: Cabbage Red peppers Mandarin oranges
1 Heat a sauté pan on medium flame.
4 Add water chestnuts and chive. Salt & pepper to taste.
2 Add canola oil. Sauté shrimp until cooked though.
Presentation: 1 Served in cabbage cup (leaf) and spill out on to plate. Garnish with red pepper & mandarin oranges – boo-ya!
3 Add Marmalade, Cayenne and Liqueur and cook down to a nice consistency.
Marc started out deejaying local parties in high school and then went on to culinary school & became a chef. After graduating culinary school, Marc studied and got his training under top chefs like Bobby Flay & Matthew Kenney in fine restaurants of New York City. He spent a number of years running kitchens and catering events throughout the NY metro area. His dinner parties began to be the talk of the town and he continued to focus on that aspect of the business and launched Marc Weiss Catering in 1998. Marc later combined his two passions food & music and started entertaining at parties & events where he deejayed while preparing a gourmet meal and started to be as know as the “DJ CHEF”. He is presently working on his own TV series & Cookbook and is performing nationwide at special events, corporate functions and launch parties. Recent clients include; Pepsi, Tommy Hilfiger, Gucci, Clairol, Target, Madison Square Garden, Estee Lauder, W Hotels, Trump National and Mercedes-Benz.
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MIA’S STEEPLE COURT ORANGE . . . Steeple Court presents their orange starter for kids - A great way of getting your kids to eat fresh fruit. INGREDIENTS Serves 4 4 large juicy sweet oranges Suggested fruit for filling: 1 Banana Few grapes 1 Kiwi fruit 1 Apple 4 strawberries For Garnish: 4 Strawberries 4 Physalis or Chinese Gooseberries 4 cocktail sticks N.B. This starter has a cocktail stick in it so eating should be supervised by an adult.
1 Take an orange and with a small sharp knife near the top of the orange cut around it in a zig-zag pattern (alternatively you can just slice the top off). 2 Slice a small piece off the bottom of the orange too so that it can stand on it’s own on a plate. Repeat this for the other three oranges. 3 Scoop out the orange flesh down to the pith. Discard any stringy bits and cut what’s left up into a bowl, adding the rest of the fruit (the banana, the grapes, the kiwi, the apple and four of the strawberries) in nice small chunks.
This can be served as a dessert as well, and for an even nicer dessert you can fill the Orange with some of the fruit and pour tangerine jelly into the orange on top of the fruit, refrigerate and serve when set.
4 Take the physalis (Chinese Gooseberry) and peel back the papery petals but leave them still attached. 5 Take the cocktail stick and pierce the physalis right through the middle, then stick the end of the cocktail stick into the orange lid so that the physalis looks like a hat on top of the orange lid. 6 Push a strawberry on top of the physalis with the green leaves at the top. 7 Place the scooped out oranges onto 4 plates and fill with the chopped fruit. Place the lid hat on top and serve.
The History of Steeple Court The original Manor, of which the house was built, was given to John de Botleigh by William the Conqueror. The house as it stands today dates from Elizabethan times, although it may be as old as 15th Century. The lovely nearby village of Botley has unique associations with William Cobbett, the author of Rural Rides. William Cobbett often visited Steeple Court to meet his good friend James Warner, who was Lord of the Manor. The House passed to Squire Jenkyns whose wife was an Austen-Leigh and was related to the author Jane Austen. 25
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SALMON CAKES WITH CHIVES . . . Cunard Line presents a Queens Grill appetiser selection from Queen Elizabeth 2 INGREDIENTS 1/2 teaspoon Dijon mustard 1 egg 1/2 lemon (juice) 2 ounces mayonnaise 1 pound fresh salmon 1/2 pound potato 2 ounces red pepper, finely diced 2 ounces yellow pepper, finely diced 2 ounces red onion, finely diced 1 ounce chives, chopped 1 ounce parsley, chopped pinch of nutmeg 1 cup Japanese breadcrumbs 1/4 cup vegetable oil 2 tablespoons olive oil 1 tablespoon balsamic vinegar salt and pepper, to taste 1 lemon, cut into four wedges Chive Sauce 2 tablespoons mayonnaise 2 tablespoons sour cream 1 tablespoon chives, chopped pinch of cayenne pepper salt, to taste Serves 4
Method: 1 Preheat oven to 340Âş F. 2 3 4
5
6
7
8
9
Debone and poach the salmon in salt water. Soft boil the potatoes and mash. Place the Dijon mustard, eggs, lemon juice and mayonnaise in a bowl. Whisk together and set aside. Flake the poached salmon and carefully pick through the meat to make sure all the bones have been removed. Add to the salmon the mashed potatoes, red pepper, yellow pepper, red onion, herbs and nutmeg. Add the egg mixture and carefully fold it in. Do not overmix! Divide into 4 equal parts and form each into a 2 1/2-inch cake. Place the bread crumbs in a bowl and dredge the top and bottom of each salmon cake.
26
Heat a medium-sized sautĂŠ pan with vegetable oil over medium heat. 11 Carefully place the salmon cakes in the oil and fry both sides to golden brown. 12 Remove the pan from heat and place in the oven for about 5 minutes. To Serve: 1 Remove from the oven and place on a warm plate with a wedge of lemon. 2 Garnish with a bouquet of mixed greens and two chives each. 10
3
4
Mix olive oil, balsamic vinegar, salt and pepper and drizzle on salad. Serve with chives sauce.
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STEAMED MUSSELS WITH TOMATO & TARRAGON . . . Celebrity chef Rick Stein presents one of his favourite recipes that he cooks at The Seafood Restaurant. INGREDIENTS 1 kg mussels 30 ml dry white wine 60 g tomatoes, peeled, deseeded and finely chopped 5g French tarragon, finely chopped 30 ml extra virgin olive oil 2 cloves garlic, finely chopped 30g unsalted butter
1 Make sure the mussels are tightly closed. If they are fresh-farmed ones there is no need to wash them, but if they are showing any signs of grit or sand wash them in copious amounts of cold water. 2 Take a large saucepan, add the olive oil and garlic and soften over a medium heat for about a minute. 3 Add the mussels or pippies, turn up the heat and add the white wine. Put a lid on the pan and cook for a few minutes until all the shells have opened, but only just.
5 Remove and pour through a colander set over a bowl.
7 Check the seasoning; it’s always a good idea to leave seasoning to the end with shellfish because you never know how salty they are going to be, then add salt if necessary and freshly ground black pepper.
Keep the mussels warm while you transfer the liquor to a pan, heat until boiling, whisk in the butter then add the tomato and tarragon. 2
Add the mussels back into the pan. Serve with plenty of crusty bread or alternatively with a mound of al dente linguine pasta.
4 Stir the shells once or twice during the cooking to distribute them evenly.
6
8
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Rick Stein OBE is the first TV chef everyone thinks of when it comes to seafood. But with his series Food Heroes, Rick has shown that he's equally passionate about the best of British produce whatever its provenance. In his most recent series French Odyssey, he also revealed a passion for the French way of life, especially the food culture. Rick's Seafood Restaurant in Padstow clearly displays his philosophy "Nothing is more joyful or exhilarating than fresh fish simply cooked." His many TV programmes and books include Rick Stein's Taste of the Sea, Fruits of the Sea, Seafood Odyssey, Fresh Food, Seafood Lovers' Guide, Food Heroes, French Odyssey and, most recently, Mediterranean Escapes.
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CHORIZO & CHILLI POTATO SAUTE . . . Celebrity chef Ainsley Harriott presents one of his favourite recipes This is my version of patatas bravas with chorizo which are uncooked pork sausages heavily spiced with red pepper, cumin, garlic and paprika. The addition of chilli to this one is guaranteed to blow your mind! INGREDIENTS Serves 2 1 tbsp olive oil 450g/1lb cooked potatoes 2 chorizo sausages 2 tbsp tomato puree (from a tube) 1 heaped tsp garlic puree (from a tube) 1-2 tbsp chopped fresh flat leaf parsley 2-4 tbsp chilli vodka salt and freshly ground black pepper
1 Heat a saute pan and add the olive oil.
2 Chop up the cooked potatoes and add to the pan. Cook for a few minutes until lightly golden, tossing occasionally.
Note: if you can't get chilli vodka - plain vodka and a pinch of dried chilli to taste will do.
3 Slice the chorizo sausages, add to the pan and continue to saute.
Ainsley Harriott is the charismatic, larger-than-life presenter of BBC Two's Ready Steady Cook. "My aim is to make cooking fun," says Ainsley. Since he first appeared on TV in 1993, his flamboyant style has certainly made people want to try his recipes. Ainsley's career as a chef and entertainer has been built up over the past 25 years. He also worked in top restaurants, as a caterer to celebrities, a singer and a comedian on radio and TV.
4 Place the tomato puree and garlic puree into a bowl, season and pour in enough warm water to make a smooth sauce.
But cooking remained Ainsley's first love, so he pursued his career in top hotels and gained experience in all aspects of the craft.
5 Add to the pan and toss to coat. Sprinkle over the parsley and then add a good splash of chilli vodka.
BBC Radio asked him to present More Nosh, Less Dosh, then a call from BBC TV's Good Morning with Anne and Nick led to Ainsley becoming the programme's resident chef.
6 Set alight and allow the flames to die down. Sprinkle with some more parsley to serve.
From there his popularity grew with Ready Steady Cook and Can't Cook, Won't Cook. 29
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LONGACRE FEEDS A family run business located in Botley, Southampton, Hampshire Established over 25 years Stockist of most major brands of small animal, farm animal, horse & pet foods. Also we stock a wide range of post, rail & wire fencing, metal and wooden gates, feeding equipment, hardware and sundries.
A. & M. Johnson Honey & Hive Products has been trading for 16 years. Honeys are harvested from our own colonies of bees. All products are made in small batches ensuring our high quality is maintained. Pollination is carried out for farmers and growers. Also produce candles and cosmetics.
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CHICKEN SATAY WITH PEANUT SAUCE . . . Celebrity chef Mark Hix presents one of his favourite recipes. Everyone's favourite oriental snack. Satay is good fun for parties but you have to make sure that the adults don't eat it all as soon as it appears. Because so many children seem to be allergic to nuts these days, you may want to make an alternative dip. Just substitute 50g cooked chickpeas for the peanuts. INGREDIENTS This recipe has to be prepared a day in advance to give the chicken time to marinate. You will need twelve 12cm bamboo skewers, soaked in cold water for an hour. 8 chicken breast fillets or 1 large chicken breast, skinned For the marinade & sauce: 1/2 small onion, peeled and finely chopped 1 clove of garlic, peeled and crushed 20g root ginger, scraped and finely grated 1 tsp ground cumin 1/2 tsp ground turmeric 1 small chilli, seeded and finely chopped (optional) 3 tbsp light sesame oil 1 tsp sugar 1 tbsp Indonesian sweet soy sauce (ketjap manis) or light soy sauce 100ml chicken stock 50ml vegetable oil 50g roasted peanuts, washed
Gently cook the onion, garlic, ginger, cumin, turmeric and chilli, if using, in the sesame oil until the onion is soft. Add the sugar, soy sauce and chicken stock, bring to the boil and simmer for 10 minutes. Transfer to a 1
Photo by Harriet Logan
food processor or blender, add the vegetable oil and process until smooth. Remove half for the marinade and put to one side, then process the rest with the peanuts to make the sauce. 2 If using chicken fillets, cut each one in half lengthways; otherwise cut the breast into 5mm strips. Thread the strips on to the skewers, then dip them into the marinade. Put into a container and pour the remaining marinade over the chicken. Cover with clingfilm and leave in the fridge to marinate for 24 hours, turning occasionally. 3 If you have a charcoal grill or ridged grill pan, then all the better. If not, remove any excess marinade from the chicken, lay the skewers on a grill pan and cover the exposed ends of the sticks with foil to prevent them burning. Cook under a hot grill for 3-4 minutes, turning them to cook evenly.
31
Mark has written a number of books on British food. His latest, British Regional Food, reflects his interest in sourcing local food and traditional recipes. He won the Glenfiddich Newspaper Cookery Writer of the Year award in 2003 and was voted Best Cookery Writer by the Guild of Food Writers in 2005. Mark was chef-director of Caprice Holdings, which owns The Ivy and Le Caprice restaurants, but left in late 2007 and opened his own restaurant, Hix Oyster and Chop House, in spring 2008. He appeared in the second series of Great British Menu in spring 2007, winning the chance to cook both the main course and the dessert at the British ambassador's banquet in Paris.
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SERIOUSLY SCRUMMY SAMOSAS . . . Year 3/4, class CS, student Dominic Staniforth presents one of his favourite recipes. Created to encourage the Botley school children to eat the broccoli and shallots they grew, this recipe proved a winner. Ninety children ate the samosas and not a crumb was left! Any vegetable can be used in this recipe - just adapt it to your taste or whatever is in your fridge. INGREDIENTS 4 medium potatoes 185g of broccoli florets 5 shallots 40g sweetcorn 70g french beans 2 large garlic cloves 2 tbsp mango chutney 270g filo pastry (12 sheets) 2 tbsp olive oil 20g butter (for frying) 50g butter (for brushing) 2 tbsp medium curry powder salt and pepper to taste NB The shallots can be replaced by 1 large onion.
Curried vegetable filling: 1 Peel the potatoes and par-boil for 10 minutes. Place them in a colander to cool and drain. 2 Finely chop the broccoli florets, shallots, french beans & garlic and set aside.
Heat 2 tablespoons of olive oil and 20g of butter in a frying pan, Add the curry powder and cook gently for 1 minute. 3
4 Saute the finely chopped vegetables (from step 2) in the frying pan, ensuring they are well mixed with the curried oil and butter. Cook for 3-4 minutes until the shallots are transluscent.
5 Cube the cooked/drained potatoes and add them, along with the sweetcorn, to the vegetables in the frying pan. Heat through. 6 Stir the mango chutney into the vegetables and season with salt and pepper. Set aside the now completed vegetable filling and prepare the filo pastry.
Filo pastry & assembly: 1 Place the filo pastry sheets under a damp towel to prevent them from drying out. 2 To make one large samosa, brush three sheets of filo pastry with melted butter and layer them together. Place three tablespoons of the curried vegetable filling in the centre of the topmost layer of pastry. 3 Fold the pastry layers over the vegetable mixture, making either a triangular or roll shaped samosa parcel. Brush the samosa with butter
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and place it on a baking tray. Repeat steps 1 to 3 for the rest of the samosas. 4 Cook the samosas in a pre-heated, hot oven (200ยบC /400ยบF/gas mark 6) for approximately 20 minutes, until they are golden brown. Serve hot with rice and salad. Enjoy!
Top Tip: The cooked samosas freeze well, so can be made in advance and heated up at a later date.
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HOME CURED WILD PIGEON . . . Celebrity chef Chris Horridge presents one of his favourite recipes – Home cured wild Pigeon. INGREDIENTS 6 - 8 Pigeon breasts boneless, skin off, (1 breast per starter portion) 50g Coarse sea salt 50g Xylitol (‘Perfect Sweet’ from most large supermarkets) or sugar 1 6” sprigs of savory or thyme 3 Bay leaves 5 Cloves 9g Garlic cloves 6 Black pepper corns 1 Orange zest 1 Lemon zest 250ml Birch wine (Lyme Bay winery) 10 Juniper berries NB: Crush all spices and herbs before using 1 Add the salt and xylitol or sugar to the wine and bring to the boil. Remove from stove and add the other ingredients. 2 When temperature is cool place pigeon in marinade cover and chill.Turn every 12 hours leaving for a total of 48 hours. 3 When the meat is sufficiently cured it should be fairly firm to the touch. 4 If it still feels tender then continue to marinade for further 12 hours. Wipe off the excess marinade wrap in cling film and freeze until solid. 5 Unwrap and using a very sharp knife slice as thin as
you can or use a meat slicer (Be very careful - see below). 6 As you slice lay the meat on a plate, this is important otherwise on defrosting (which is almost instant) the meat will clump together, being almost impossible to separate. 7 We slice the pigeon breast lengthways which allows us to roll it up around wild herbs.
Please note: that cutting frozen meat with a sharp knife is difficult and the knife may sometimes slip if you are not very careful. Obtaining a meat slicer is a safer option household editions are now reasonably priced. 33
Chris is the Head Chef at The Bath Priory Hotel & Restaurant. He has taken part in various television and radio programmes notably BBC ‘Great British Menu’, UK TV Food ‘Market Kitchen’, BBC radio 4. He has also previously appeared in various newspaper and magazine articles notably The Times and Guardian newspapers, Waitrose illustrated, Condé Nast traveller and a clutch of others.
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BACON-WRAPPED TURKEY BURGER . . . The Executive Chef Paul Gayler of the Lanesborough Hotel, London presents - Bacon-wrapped turkey burger with melted Camembert. INGREDIENTS Serves 4 800g coarsley minced skinless turkey breast, chilled 1 tsp Dijon mustard 2 tbsp chopped fresh flat leaf parsley 15g unsalted butter 2 spring onions, finely chopped 2 tsp fresh thyme leaves 1 small garlic clove, crushed salt Freshly ground black pepper vegetable or sunflower oil for cooking 8 rashers streaky bacon olive oil Quarter Camembert cheese 4 slices of Brioche loaf 50g watercress Green peppercorn relish Fresh thyme sprigs to garnish
1 In a bowl mix together the turkey mince, 15ml of water, the mustard and parsley. 2 Heat the butter in a small frying pan and when hot, add the spring onions, half the thyme, the garlic and cook for 1 minute.
olive oil. Heat a chargrill or pan until very hot and then place the burgers on the grill and cook for 5 minutes on each side or until cooked through. 5 Using a cookie cutter, cut out a 7.5-8cm circle out of each slice of brioche and toast under a preheated grill. 6 Place some watercress on each of the brioche slices, then top with the burger. 7
3
Allow to cool, then add to the mince mixture; season to taste. Chill in the refrigerator for up to one hour. 4 Form the mix into 4 evenly sized burgers. Wrap each burger in 2 rashers of bacon, then secure each with a cocktail stick. Brush the burgers with a little
Cut the Camembert into 1cm thick slices and place one on each burger. 8
Sprinkle the remaining thyme over, drizzle with a little olive oil and place under the grill again until the cheese begins to melt. 9 Top with a good dollop of the relish, garnish with a thyme sprig and serve.
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Paul Gayler is one of the finest of the new generation of British chefs and is known for his 'Eurasian' cuisine... As Executive Chef at London's prestigious Lanesborough Hotel on Hyde Park, Paul leads a brigade of thirty-five chefs. He calls his style 'Eurasian', combining European techniques with flavours of the Orient. He is well known as one of the first chefs in London to create specifically catered dishes for vegetarians. He's had his own TV series and contributed to many others.
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PAMPA SPECIAL . . . Year 5/6, class LP, student Georgia Ockenden presents one of her favourite recipes - This recipe is quick and simple but very tasty. It is something that my Grandfather “Pampa” taught me to make and is great as a tasty snack or starter. INGREDIENTS For each person you will need: 1 large potato 3-4 tbsp Tomato Ketchup 1 tbsp Worcester Sauce 2-3 oz grated cheese Knob of butter Salt & Pepper to taste
1 Bake your potato in an oven for approx 1 hour at 180ºC or until it is cooked thoroughly throughout.
2 Cut the potato in half and scoop out the soft inside and place in a bowl. 3 Add approx 2/3 of the grated cheese, the tomato ketchup, butter, Worcester sauce and salt and pepper. Blend together by mashing well. 4 Place half of the mashed potato back in each of t he halves of the crispy potato skin.
Hi Natasha Thank you for your email, Im not sure I know any proper recipes, but I love lots of different food. Dawn is a fab cook, but she is on tour just now. I have sent you a signed photo and hope that helps? Lenny Henry
5 To finish, top off with the remaining grated cheese... and enjoy!
My Dearest Natasha Thank you for your lovely email. I am sorry but I am away on location at the moment so cannot write a recipe for your book, but I wish you and your school every success - I attach an autographed photo for your book. Kate Moss 36
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ASPARAGUS WITH SOFT POACHED EGG . . . Celebrity chef Raymond Blanc presents one of his recipes from the Summer Menu 2008 at Raymond’s Brasseries – Brasserie Blanc, Winchester. INGREDIENTS Asparagus, trimmed and blanched Poached eggs Lemon Sabayon Spinach picked and washed Butter (unsalted) Pepper black course ground Chives finely sliced
Method: 1 Blanch the asparagus for 2 mins in boiling water. 2 Reheat the asparagus for 1 minute in boiling salted water, cut the spears into 3 equal pieces. 3 Reheat the poached egg for 20 secs in simmering salted water. 4 Cook the spinach on a high heat for 20 secs until wilted with the butter and the seasoning.
5 Place the spinach onto the centre of a round plate, sit the egg on top. Scatter the asparagus around. 6 Spoon the lemon sabayon over the egg, decorate with course ground pepper and chopped chives.
Poached Eggs: 1 Boil the water, salt and vinegar. Reduce the heat to a gentle simmer. 2 Carefully crack the eggs into separate bowls then pour into the water. 3 Poach just to set the egg white (approx 1 _ mins) in gently simmering water.
Raymond, the son of a clockmaker, grew up in Besancon near Dijon. Before he decided to become a chef, at the age of 17 he tried to impress his mother by making a crêpe suzette. Unfortunately, he made the pancakes in a glass dish instead of a frying pan and the result was exploded caramelcovered glass. So, for a while, his desire to cook faded. After trying different jobs, including factory worker and nurse, he finally discovered that he had a genuine interest in cooking. Raymond explains that when he was 21, he was looking through a restaurant window and saw a chef flambé a sea bass, and that was the beginning. He approached the restaurant owner who gave him a job washing dishes. “For me, one of the greatest pleasures in life is sharing a good meal with my family and friends. Brasserie Blanc aims to provide the very best atmosphere with modern and authentic French cuisine. All of our dishes are hand-crafted using the finest ingredients, sustainable, freedom foods, free range, natural or wild produce – bon appétit.” Raymond Blanc
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HEIRLOOM TOMATO & GOAT CHEESE BRUSCHETTA . . . Tribeca Grill is co-owned by renowned restaurateur Drew Nieporent and legendary actor Robert De Niro. Their executive chef Stephen Lewandowski presents one of his favourite recipes - heirloom tomato & goat cheese bruschetta. INGREDIENTS 2 Heirloom Tomatoes, (such as Green Zebras or Cherokee one sliced into wedges, one sliced across) 1 tbsp Whipped Goat Cheese 2 Toasted Baguette Slices 1 tbsp Sweet Corn Syrup (recipe follows) 1 tbsp Opal Basil Vinegar (recipe follows) 1 and half tsp Mixed Herbs, opal basil, micro arugula and chervil Sweet corn syrup: 2 cups Corn Juice Half cup Simple Syrup, (two parts water to one part sugar, combined over heat and cooled) Opal basil vinegar: 1 bunch Opal Basil Half cup Muscatel Vinegar Salt & Pepper
The Sweet corn syrup: 1 In a heavy saucepot, heat corn juice over medium heat, being careful to not scorch the juice. Allow the liquid to thicken until it resembles the texture of pastry cream.
To Plate: 1 Season all tomatoes with salt and pepper. Place one layer of tomatoes on a medium plate and top with one baguette slice with a spread of goat cheese. Repeat this process with another layer of tomatoes, baguette and goat cheese. Drizzle with corn syrup and opal basil vinegar over the top. Finish with fresh mixed herbs and enjoy!
Tribeca Grill opened to much acclaim in 1990 and was instrumental in helping put the Tribeca neighbourhood on the map. Its all-star roster of investors includes such luminaries as Bill Murray, Mikhail Baryshnikov, Sean Penn, Ed Harris, Lou Diamond Philips, Russell Simmons, Peter Max, Christopher Walken and Harvey & Bob Weinstein of the Weinstein Co. Now in it's eighteenth year, Tribeca Grill has become one of New York's downtown restaurant landmarks. Executive Chef Stephen Lewandowski's market driven menu features robust dishes such as Berkshire T-Bone Pork Chop with Homemade Potato Pierorgies, Seared Sea Scallops with Chanterelles & Corn Pudding and Braised Short Ribs with Porcini Mushrooms, Fava Beans and English Peas.
Remove the pan from the heat and whisk in simple syrup. Strain mixture through a fine mesh and cool. 2
The Opal basil vinegar: 1 Combine ingredients in a blender and blend on high setting. Strain mixture and set aside. 38
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PANEER AND VEGETABLE KEBABS . . . Cool Camping author Jonathan Knight presents a tasty vegetarian alternative. Indian paneer cheese is a bit like mozzarella, but won’t melt during cooking, so is ideal for the barbecue. INGREDIENTS For the Kebabs: 1 tbsp of olive oil 1 lemon Handful of basil, chopped finely 1 clove of garlic, peeled and crushed Salt and pepper 8 button mushrooms 2 courgettes, sliced thickly 2 red peppers, deseeded and cut into quarters 2 green peppers, deseeded and cut into quarters 2 yellow peppers, deseeded and cut into quarters 2 red onions, peeled and cut into quarters 1 box paneer, cut into large pieces 8 wooden skewers (soaked) Minty Raita Dip: 1 small carton of natural yogurt 2 tbsp of organic mint sauce 1 tsp of turmeric 1 tsp of garam masala 1 tsp of chilli powder 1 tsp of salt Makes a nice snacky dip!
1 Mix the olive oil and the juice of a lemon with the chopped basil and the crushed garlic. Season with salt and pepper. Place all the vegetables and the cheese in a bowl. Pour over the marinade. 2 Thread alternate chunks of vegetable and paneer
onto skewers, using two pieces of cheese per skewer.
Recipe taken from the Cool Camping Cookbook (Punk Publishing; ÂŁ12.95).
3 Place on the barbecue and turn frequently so the vegetables and cheese cook evenly. Brush the kebabs regularly with the leftover marinade. Once the veggies have cooked through and the cheese has browned, serve with barbecued meat, couscous or a salad.
For more information on the Cool Camping guidebooks and the Cool Camping Cookbook, visit www.coolcamping.co.uk
Dip: Pour the yogurt into a bowl, add the mint sauce then give it a stir. Then add in the spices and mix thoroughly. 40
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PINEAPPLE CHEESE BALLS . . . Nashville country artist Casey Thompson presents one of her favourite recipes ...like I said, I am not much of a cook but I do LOVE these! INGREDIENTS 3/4 cup shredded sharp cheddar cheese 1/2 cup chopped green pepper 2 tsp grated onion 1 (8 ounce) can crushed pineapple in juice, well drained 1/2 (8 ounce) packet Neufchatel cheese, softened 1/2 (8 ounce) packet fat-free cream cheese, softened 2/3 cup chopped fresh parsley 1 Combine all the ingredients (except the parsley) in a bowl. Cover and chill for 3045 minutes.
2 Shape cheese mixture into a ball, roll in chopped parsley, coating the entire ball. Cover and chill. 3 Serve with crackers, slices of rye bread or melba toast.
Casey Thompson has been described as “a new, fresh talent with an amazing new voice” and “hard-working and willing to do what it takes for success”. She maintains a fan club and personally answers all emails & letters. Casey also built and maintains her own website and owns a freelance video production co.
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HOME MADE TOMATO SAUCE . . . English television presenter and actress Lynda Bellingham presents her favourite recipe. INGREDIENTS 4 tins plum tomatoes 1 onion 2 cloves garlic (optional) tbsp of olive oil 1 tsp sugar salt & pepper Fresh basil (optional)
1
Chop the onion and fry in the oil for 3-5 mins. Add the tins of tomatoes. Take one of the empty tins and fill with cold water and add that to the saucepan (you will need a big saucepan).
2 Simmer the sauce quite hard for 40 mins stirring occasionally. Add the sugar and a teaspoon of salt, when the sauce has reduced by half and is pulpy - it’s ready. 3 Don’t let it burn the bottom of the pan - put sauce in a blender when cool or through a padder. It gives you a lovely tasty sauce to have with pasta - you could make it into soup or put it into a bolognese sauce. My boys loved it when they were little. Fresh basil leaves on top to add colour and flavour.
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Lynda is possibly best known for presenting Loose Women. She is also known for her starring roles in Second Thoughts as Faith Grayshot and its sequel, Faith in the Future. In All Creatures Great and Small as Helen Herriot. Her most famous role was in the 1980s as the head of the family in the Oxo television adverts.
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PATE MARGUERITE . . . Celebrity Christine Hamilton presents one of her favourite recipes - Spinach and anchovy pate. Specially devised for and served to Margaret Thatcher who pronounced it 'absolutely delicious'. INGREDIENTS 2 tins anchovies 4 hard boiled eggs 1 large onion - chopped medium/fine 2 lbs cooked spinach (fresh is best but frozen is fine - but use leaves not finely chopped variety) 8 oz cream cheese - low fat variety makes it light 4 tbsp mayonnaise - reduced calorie is fine Big handful of tarragon leaves 1 Drain spinach well, and press water out with back of wooden spoon - this is VERY important or pate will be too sloppy. When you think all the water has gone - do it again and possibly again. 2 Roughly mix everything in large bowl - discard anchovy oil if slimming. Put in blender in batches and blend until smooth'ish. Taste - add more of anything you fancy.
Christine Hamilton an English secretary and lately a television personality and author, and the wife of former MP Neil Hamilton. She is most famous for her defence of the allegations of corruption and 'cash for questions' made against her husband whilst he was an MP. She came to wider public attention when she confronted her husband's opponent Martin Bell on Knutsford Heath during the 1997 general election campaign. After the election the Hamiltons appeared together on Have I Got News For You, an appearance that established her as a chat-show personality and she subsequently appeared on myriad programmes including "reality television" programme, I'm a Celebrity... Get Me Out of Here! in 2002.
Serve in a large bowl with hot toast as a starter, freezes like a dream so not worth making smaller amount.
Christine has been the face of British Sausage Week, touring the UK in a quest to promote the ever popular British banger. Christine and her husband have had a very popular show at the Edinburgh festival in recent years. She is renowned for her after-dinner speeches which she gives to audiences varying from business groups to luncheon groups. 42
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Sunnyfields Saturday Farmers and Producers Market Every Saturday from 9.30am til 3.00pm – all year round Great local producers selling great food and drink. Market café selling coffee, breakfasts, lunches, hog roast and more. Bouncy castles (weather permitting), picnic area and other activities. 5-10 minutes out of Southampton / off M27 and M271
Plus Christmas markets with music, mulled wine, refreshments and great locally produced food fresh for Christmas.
Also from Sunnyfields: a farm shop open 7 days a week, a home delivery service (small minimum order and delivery charge) and Free Delivery Fruit and Vegetable Box Scheme including Pick-a-Box Jacobs Gutter Lane, Totton, Southampton SO40 9FX /i \ÊäÓÎÊnäÊnÈ£ÓÈÈÊUÊ > \Ê v JÃÕ Þwi `ðV °Õ
www.sunnyfields.co.uk 43
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HONEY GLAZED GOATS CHEESE TART . . . One of only 20 Fellow Master Chefs in the world, Steven Saunders presents one of his favourite recipes - Honey glazed Goats Cheese Tart. INGREDIENTS Serves 4 Balsamic vinegar 350g puff pastry 350g goat’s cheese (cut into 12 x 1cm slices) 4 plum tomatoes blanched 1 sprig thyme 2 red onions 1 glass red wine 1 tablespoon brown sugar Pea shoots, cress (or salad for garnish) Lavender Honey Olive oil Red onion jam Pesto
1 First, make the balsamic syrup by boiling and reducing the balsamic vinegar by two thirds. Set aside to cool.
Assembling the dish 1 Spread the onion jam on each pastry circle, leaving a thin exposed edge.
Slice red onions thinly, season and cook gently with a little oil until softened about 5 minutes.
2 Alternate slices of tomato and goats cheese around each tart base, overlapping each to create the shape of a fan.
3
Add wine, thyme and sugar. Simmer for 20 minutes. Set aside to cool.
3
Bake the tarts for about six minutes in a hot oven, lightly melting the cheese.
4
4
2
Slice tomatoes into three/four slices. 5 Season, sprinkle with thyme and olive oil. Place in a medium oven for about 20 minutes. Cool.
Place the tarts on plates, garnishing with the shoots/ salad and drizzle around with the syrups and a little lavender honey to finish.
6 Roll out the pastry and cut four 3” 9cm circles. Bake for 10 minutes in a medium oven. Cool.
Steven Saunders is patron of many charities including RSPB, McMillan’s Nurses, Born Free and the NSPCC. He was the man who launched the ‘Five a Day’ campaign for Children with the Right Honourable Jacqui Smith MP in 2003. Steven is listed in ‘Who’s Who’ and ‘People of Today’ Debrets. He has cooked for Prince Charles and Her Majesty The Queen many times. He has presented for a vast number of TV and radio programmes including BBC 2’s Ready Steady Cook, ITV’s This Morning and Good Food live.
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MAIN MEALS
ZUPPA DA PESCATORE . . . Celebrity chef Mitch Tonks presents one of his favourite recipes Zuppa da Pescatore. INGREDIENTS You will need (serves 4) For the Aioli: 2 egg yolks 1 tsp Dijon mustard 4 cloves of garlic, pasted 150ml/5fl oz good olive oil Juice of 1/2 lemon Sea salt For the Zuppa: 1 shallot, finely chopped 2 cloves garlic, chopped Olive oil 2 roasted tomatoes Pinch of saffron 3 or 4 sprigs of thyme Splash Pernod or anise Selection of fish – lobster, clams, mussels, chunks of skate, steaks of hake, gurnard and cod – buy enough to fill the pan packed tightly in one layer 200ml white wine & 200ml fish stock Sea salt Parsley or basil chopped, for sprinkling over the top Grilled bread
To Make the Aioli 1 Put the egg yolks in a bowl with the mustard and garlic. Whilst whisking add the olive oil in a steady stream until a thick emulsion is formed. Add the lemon juice, season, and let it stand an hour before serving. To make the Zuppa 1 In a large pan, sweat the shallots and garlic in olive oil. Add the tomatoes, saffron and thyme and stir together. Add the Pernod
Photos by Chris Terry.
and tip the pan away from you allowing it to catch fire and burn off the alcohol. 2 Add the wine and simmer gently for 2 minutes. Add the fish and add enough fish stock to just cover it. Simmer for 8-10 minutes. 3 Remove the thyme and season. Finally sprinkle with fresh chopped herbs and accompany with grilled bread topped with rich, garlicky aioli.
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Television appearances include Fish Food - Mitch’s own 13-part series with Carlton Food Network. Mitch regularly appears on Saturday Kitchen and is one of the chefs sharing his skills in BBC Food's new interactive video console, Get Cooking.
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MAIN MEALS
BUTTER POACHED CORNISH LOBSTER . . . The Ritz London’s Executive Chef John Williams presents Butter poached Cornish lobster with New Season almonds. INGREDIENTS Covers 10 4 x 500g Cornish lobster 250ml Lobster stock 125ml Chicken consommé 250ml Cream 100g Salted butter 50g Shallots 50g Carrots 50g Fennel 50g Celery 50g Celeriac 75ml Brandy 75ml Amaretto 5ml Almond aroma 210g New Seasons whole almonds 75ml White wine 500g Clarified butter 200g Cous cous 50g Almonds 50g Raisins 800g Broad beans 50g Peas 50ml Almond oil Seasoning to taste
Method: 1 For the sauce blanch the lobster for 30-60 seconds to release the flesh from the carcass. Carry on cooking the claws for 3-4 minutes to cook thoroughly, refresh in iced water. 2 Break off the head then remove the tail meat and cook the tail to remove the claw and knuckle meat. Clean the head of the lobster and grey matter and reserve the coral for the sauce later.
Chop the shell into small equal pieces. 3
4 Heat a sauce pan and sauté the shells in butter until it roasts & becomes red. Add the mirepoix and sweat then add herbs.
8 To cook and serve – bring the butter to 60ºC and place in the lobster poach very slowly for 5 min then drain on kitchen paper.
5 Flame with brandy and amaretto then add the white wine and reduce to a syrup.
9 Steam cous cous and mix with the almond oil, lemon zest, juice, raisins which have been soaked and New Seasons almonds.
6 Add the consommé and lobster sauce and reduce by 5/6. Add the cream and bring to the boil, simmer gently for 10 minutes. 7 Season and monte with the coral whisking vigorously then pass through a chinois.
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10
Finally press into a ring.
11 Press the cous cous in the centre of the plate with the lobster on the top and sauce nappe. Scatter with broad beans and almonds.
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MAIN MEALS
SALAD OF MACHE WITH SCOTTISH LANGOUSTINE . . . The Waldorf Hilton’s Head Chef Lalit Bisht presents Salad of mache with pan fried scottish langoustine, baby artichoke and white asparagus. INGREDIENTS Serves 4 20 peeled and shelled scottish langoustine tails 4 baby artichokes (poached) 8 heads white asparagus 12 marinated baby plumb tomatoes 2 x 100 grm pk mache salad 100ml lemon oil 10 gr finely chopped chives Pinch of salt & sugar Maldon sea salt 10 ml extra virgin olive oil Seasoned flour for dusting
Method: 1 Peel, blanch and dry the white asparagus, slice in half lengthways. 2
Peel and half the baby plumb tomatoes and marinate with the salt, sugar, chives and toss in 5 ml of the extra virgin olive oil. 3 Half the baby asparagus lengthways
8 Place the langoustine in pan and cook till just under done. 9 Place all ingredients in a large bowl and drizzle with lemon oil and maldon sea salt 10 Toss gently allowing all ingredients to be coated with the lemon oil. 11
4 Dust the langoustines with the seasoned flour. 5 In a non stick pan heat the olive oil but do not heat till it’s smoking. 6
Place the artichoke in the pan and cook till golden brown, take out of pan and keep warm.
Place in large bowl and serve immediately.
I’m delighted to give one of my recipes, good luck! Lalit Bisht Head Chef Homage Grand Salon
The Waldorf Hilton is one of the world's finest luxury hotels. "...the hotel is situated in one of London’s most envied locations, bridging the City with the West End…." Boasting a commanding Edwardian façade on London’s famous Aldwych, the hotel reflects its magnificent historical past while offering a brand new inspirational design in a classic setting. The Palm Court is famous for hosting the launch parties of shows such as My Fair Lady and The Lion King as well as the closing evening of the Cats musical. Paul Smith has also used the venue during British Fashion Week to hold one of his fashion shows.
7
Repeat above step with the asparagus. 49
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ALL THE RIGHT INGREDIENTS...
7 & 5 Day Memberships Open to Visitors Societies Welcome Buggy Hire Available First Class Tuition Full Club Repair Service The Rose Bowl wish Botley School every success with their cookery book. For details on all our services please call: 023 8047 1111 or email: golf@rosebowlplc.com The Rose Bowl County Golf Club, Botley Road, West End, Southampton SO30 3XJ
www.rosebowlplc.com 50
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SPICY JOHN DORY WITH GROKHA CHUTNEY . . . Atul Kochharn presents his recipe which won him a place in the final for the Great British Menu - Crisp fried spicy John Dory with Grokha Chutneys. INGREDIENTS For Fish: 4 fillets of John Dory weighing 100-120g each 1 tbsp limejuice, salt to taste Batter: 1 tbsp ginger – garlic paste 1/2 tsp turmeric powder 1/2 tsp red chilli powder or crushed black pepper 1/2 tsp garam masala powder 1/2 tsp mango powder 1/2 tsp ajwain seeds (opt) 100 gm chickpea 1 tbsp corn flour 1 drop orange colour (opt) Oil in a wok to deep fry 1 tsp chaat masala (to sprinkle on fish after frying) For Cucumber Salad: 1 small cucumber cut in julienne 2 medium tomatoes, halved, pip removed, cut into julienne 1/2 medium red onion, peeled, halved and thinly sliced 10 sprigs of coriander leaves Dressing: Sea salt to taste 1 tbsp Hampshire chilli Jam 1 tsp lime juice 1/2 tsp salad oil or olive oil 1 Marinate the fish with limejuice and salt and keep aside for 20 minutes. Make a batter with all the ingredients whisked together with 120ml sparkling water. Wipe the fish with kitchen paper or on towel to remove excess moisture. Marinate the fish in the batter for further 10 minutes. Heat oil in the wok and fry the fillets over medium heat until crisp. Remove on kitchen
paper and sprinkle with chaat masala powder and serve with a salad. 2 Mix all salad ingredients together and keep chilled in fridge. Mix the dressing and keep in fridge. Toss the salad in dressing near to serving time. 3 Chutney - On a large cutting board, put everything together and with a large knife- chop everything together. Mince it to a chutney consistency. Store in the fridge until required.
Grilled tomato chutney: 4 medium size tomatoes, lightly grilled 2 cloves of garlic, lightly grilled 3 tbsp chopped coriander 1 tsp fine chopped ginger 1/2 tsp toasted cumin seeds, crushed Salt to taste 1 small green chilli minced 1 tbsp olive oil 2 tbsp lime juice For crushed peas 100 gm garden peas, blanched 1 tbsp unsalted butter 2 tsp vegetable oil a pinch of asafoetida 1/2 tsp cumin seeds 1/2 red chilli flakes 1 tbsp of vegetable stock 1 tbsp single cream salt to taste
4 Peas - heat oil and butter in pan, add asafoetida, as it foams, add cumin seeds. As cumin seeds crackle, add chilli flakes and blanched peas. Cook for 3-4 minutes and add stock and cream and season. Remove the pan from heat and with a wooden spoon crush the peas. Keep it warm, until required.
Serving - In a large warm plate, spoon a streak of grilled tomato chutney in the centre. Place the fish on top. On the side of the fish, place a quenelle of crushed peas. Place the chilli jam dressed cucumber and tomato salad. Serve immediately. 51
Atul has appeared on Saturday Kitchen and was one of the finalists in both the 2006 and 2007 series of Great British Menu. He appeared in the BBC Two series Food Poker in autumn 2007, and is currently appearing in the 2008 series of Great British Menu on BBC Two, representing London/South-east.
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DAURADE GRILLEE AU PISTOU DE COQUILLAGE . . . Cookery Teacher Alex Mackay presents one of his favourite recipes Grilled Sea Bream with a ‘Pistou’ of Shell fish. “I used marbré, the very beautiful marbled sea bream, for the photo, but any type of sea bream would be fine. The silver-blue daurade royale, the daurade rose known in Italy as bocca d’oro for its golden mouth, and the pink-gold pagre are often stuffed with fennel and grilled whole or cooked in crusts of sea salt. This mixture is a type of soupe au pistou with shellfish added. The pistou mixture can be cooked a few hours in advance up to the point of adding the shellfish. Should you find fresh beans difficult to obtain, just omit them.” INGREDIENTS Serves 4 4 large fillets sea bream, each 150g (51 ⁄ 2 oz) A little extra virgin olive oil for grilling Salt and freshly ground black pepper Pistou of Shellfish: 1 large red pepper, seeded and cut into large dice 50ml (2fl oz) extra virgin olive oil 1 small white onion, peeled and roughly chopped 2 garlic cloves, peeled and cut into large dice 500g (1lb 2oz) fresh white haricot beans, 250g (9oz) shelled weight 1 large courgette, cut into large dice 24 clams, well rinsed 24 mussels, de-bearded and rinsed 3 Roma tomatoes, seeded and chopped 1 small bunch fresh basil, leaves picked from the stalks, chopped
Preheat your grill to high. 1 Sweat the diced red pepper in the oil for 5 minutes, then add the onion and garlic and sweat for 5 minutes more. 2 Add the beans and just enough water to cover, then simmer for 25 minutes until the beans are soft and the liquid has all but gone. 3 Transfer the mixture to a large shallow pan with a tight-fitting lid and add the courgette, clams and mussels. Cover and cook quickly for about 5 minutes until the shellfish open (discard any that don’t). 4 While the shellfish are cooking, lay the fillets of bream on a tray, brush them with olive oil, season well and grill for 6–8 minutes. 5 Mix the chopped tomato and basil with the shellfish mixture and serve with the bream.
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New Zealand-born Alex Mackay is a cookery teacher, writer and TV presenter. He runs cookery workshops at Norwich City Football club with Delia Smith and writes a monthly cookery school series in Sainsbury’s Magazine. He was voted the Guild of Food Writers Cookery Journalist of the Year in 2006 and is currently working on his second cookery book. Alex has appeared regularly on TV programmes and is a regular on BBC Two's Ready Steady Cook. Recipe is from: ‘Cooking in Provence’ (Ebury Press).
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Photographer: Peter Knab 53
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ACKEE AND SALTFISH . . . Reggae musician, chef and entrepreneur Levi Roots presents one of his favourite recipes. Ackee is a fruit and probably one of the most expensive imported Caribbean foods. It has an amazing silky texture, bright yellow colour and there’s nothing else like it. INGREDIENTS Serves 4 300g / 10oz skinless, boneless salt cod 200ml / 7fl oz vegetable oil 3 spring onions, green ends only, chopped 1 onion, roughly chopped 1/2 red pepper, cored, deseeded and finely chopped 1/2 green pepper, cored, deseeded and finely chopped 1 Scotch bonnet chilli, deseeded (unless you want to be a real hotty) and chopped 1/2” piece fresh root ginger, peeled and roughly chopped 4 fresh thyme sprigs, each broken into small pieces 1 garlic clove, chopped 3 tbsp spicy tomato ketchup or Love Apple Tomato Sauce 1/2 tsp freshly ground black pepper 540g / 1lb 5oz can ackee in salted water, drained and rinsed to remove all the salt
1 Rinse the salt cod in warm water to dissolve the salt, then put into a pan and cover with warm water. Bring to the boil and boil for about 5 minutes until the salt dissolves. Drain and rinse again, then gently break up the salt cod into 2cm / 3/4” sized pieces. 2 Heat 100ml / 3 1/2 fl oz of the oil in a duchy or large
Levi Roots has performed with James Brown and Maxi Priest and was nominated for a MOBO award in 1998. He was a close friend of Bob Marley when he resided in the UK and performed "Happy Birthday Mr. President" for Nelson Mandela in 1992 on his trip to Brixton. He gained widespread fame after appearing on the UK television programme Dragons' Den looking for funding for his "Reggae Reggae Sauce". The sauce is a jerk, barbecue sauce made to his grandmother's "secret recipe".
casserole dish for a couple of minutes. Tip in the vegetables, cover and cook very gently for 10 minutes. Add the spicy tomato ketchup and cook for a further 3 minutes. 3 Heat the remaining oil in a frying pan, add the salt cod and cook for 5 mins then turn over and cook the other side. 4 Drain 5 tbsp of the oil and juices from the vegetables.
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Levi's Tip: I like to chop my vegetables small so that the saltfish is the most important part – it's not vegetable stew! ©Levi Roots' Reggae Reggae cookbook
5 Remove the salt cod from the pan and break it up into chunks. Add to the vegetables in the duchy. Season with black pepper and add the drained ackee. Cover, but leave a small gap so you can pour off 50ml/2 fl oz of the liquid if you need to - the finished dish should not be very runny. Leave to cook gently for a further 5 minutes until the ackee is tender and the flavour of the black pepper comes through.
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POACHED FILLET OF WILD SALMON . . . The Dorchester’s Executive Chef Henry Brosi presents Poached fillet of wild salmon with cucumber, served with a light sorrel sauce. 3 Pass the sauce through a fine chinoise into a saucepan and then bring up to the heat. Check the seasoning, then add half of the sliced sorrel. Simmer gently for about 1 – 2 minutes to enable the sorrel to infuse the sauce.
INGREDIENTS 1.5 lt court bouillon 650g wild salmon, filleted, pin boned, skin off and cut into 4 160g fillets 500g cucumber, deseeded and peeled 40g sorrel leaves, stalks removed and leaves finely sliced 600ml Champagne sauce (see below) 20g unsalted butter 2 tbsp extra virgin olive oil 1 tsp dill, chopped salt and freshly ground white pepper Champagne Sauce 600ml fish stock 100ml Noilly Prat 150ml Champagne 60g unsalted butter 1 tsp caster sugar 100 ml double cream (keep 50ml for whipping) salt freshly ground white pepper 3 shallots, skin removed and finely chopped 100g yellow leeks, finely diced
Method 1 Heat up the court bouillon to simmering point, place salmon inside and poach for about 6 to 8 minutes. In the meantime, peel the cucumber remove the seeds then slice it lengthwise in 1 cm pieces. 2 Heat up a saucepan and melt the unsalted butter in it. When the butter is foaming add the cucumber slices and sauté gently but quickly.
3 Season with salt and white pepper, then add the chopped dill. Keep aside until required.
4 Then whisk in the whipped cream together with 2 tbsp of Champagne. Add the remaining butter. The sauce is now ready for immediate use.
4 When the fish is cooked, season with salt and pepper. 5 Divide the cucumber mixture equally on the 4 plates and place the salmon on top. Pour the hot and foaming sorrel sauce over the salmon and sprinkle the remaining sorrel equally over the fish.
Champagne & Sorrel Sauce 1 Melt 20g of unsalted butter in a medium sized saucepan. Add the finely chopped shallots and the diced yellow leeks. 2 Cook gently, without colouring, until soft. Add the Champagne and Noilly Prat and boil for about 3 – 4 minutes. Then add the fish stock and the sugar and boil rapidly until it has reduced by a half. Add half the double cream and simmer gently until it has reached a good sauce consistency. Whip the rest of the double cream to a soft peak.
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Henry Brosi was appointed as Executive Chef of The Dorchester in December 1999. Henry is the seventh Executive Chef to run The Dorchester’s kitchens in the seventy years of the hotel’s existence. In his capacity as Executive Chef of The Dorchester, Brosi is in charge of the hotel’s five kitchens. He oversees a brigade of over 100 chefs. He also cooks personally for his newest venture – The Krug Room. In 2007 Henry won the prestigious Hotel Chef of the Year at the Caterer and Hotelkeeper awards ceremony.
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GRILLED SALMON WITH VODKA, ORANGE & WATERCRESS . . . Cook Academy who offer no nonsense practical cookery courses, present their Grilled salmon with vodka, orange and watercress. INGREDIENTS Serves 2 2 x 170g/6oz salmon fillets, skinned and pinboned salt and freshly ground black pepper 2 pieces stem ginger, finely chopped grated zest and juice of 1/2 orange 2 tbs vodka 1 tbs syrup from stem ginger 1 bunch watercress 1 Place the salmon steaks in a large bowl and sprinkle with salt and pepper, add the chopped ginger, orange zest and juice, vodka and ginger syrup and turn the salmon in the mixture to coat.
2
Cover and chill for 1 hour.
3 Heat the grill to its highest setting. Put the salmon with the marinade into a roasting tin and grill on one side until light golden. 4 Turn the fish over and baste with the orange and ginger mixture. 5 Grill the second side for a couple of minutes until the top of the fish is golden and crisp and the flesh has turned from translucent to opaque. 6 Remove the largest stalks from the watercress and serve the salmon on a pile of the watercress with any remaining hot marinade.
Kate Hughes is the founder and director of Cook Academy. She trained at Leith’s School of Food and Wine in London graduating with a Diploma and then went on to gain restaurant experience at various restaurants including Launceston Place in Kensington. Kate then returned to Leith’s to become a senior tutor there. She stills works for Leith’s occasionally, teaching in independent schools that are part of the Leith’s Schools Franchise Scheme. Kate was a finalist for the Entrepreneur of the Year Award in the 2008 Winchester Business Excellence Awards. The award states: "Kate established this successful cookery school in September 2005 after identifying a clear gap in the local market. Cook Academy runs one day cookery workshops, evening class courses, private lessons, cookery parties and corporate team building workshops. Kate's creativity and determination has resulted in continued expansion for this young company. Judges were impressed with Kate's ability to turn a passion into a viable and successful business." Jude Ower also trained at Leith’s School and since graduating has gained a lot of catering experience. As well as many other private catering events she has cooked for the German tennis team at Wimbledon for five years. Jude is the Event Catering Co-ordinator for Cook Academy. Helen McLean trained at Tante Marie in Woking. She has a wealth of restaurant and catering experience and teaches with Kate on the Saturday courses.
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ACADEMY Cookery courses and catering No nonsense practical cookery tuition to expand and refresh your culinary repertoire. With achievable, simple and delicious recipes even if you can’t boil an egg! We are here to help defeat those kitchen demons, we offer: Evening courses and one-day saturday classes in Winchester Private tuition and parties Corporate cookery parties Children’s parties and school leaver cookery classes Specialist catering service Gift vouchers available for classes and private tuition. Cook Academy is run by a senior tutor from London’s leading cookery school.
For more information visit us at: w w w. c a n t b o i l a n e g g . c o m Te l : 0 1 9 6 2 7 3 4 8 5 0 email:chef@cantboilanegg.com 57
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SEARED SALMON FILLET . . . Celebrity chef Andrew Nutter presents one of his favourite recipes Seared salmon fillet with “nutters” Lancashire rarebit. INGREDIENTS 100g Lancashire cheese – roughly chopped 50g Stilton – roughly chopped 50ml milk 10g Plain flour 20g breadcrumbs 1 egg 1 tsp Dijon mustard Worcestershire sauce to taste 1 x 200g salmon fillets Splash of olive oil A few leaves of fresh basil To Serve 6 Baby Roma Tomatoes 1 shallot chopped fine Half clove garlic Few sprigs fresh thyme and rosemary 1 tsp balsamic vinegar 1 tbsp olive oil Drizzle basil oil Few mixed salad leaves
Tomatoes: 1 For the tomatoes slice in half, place on a tray cut side up and scatter with shallot, garlic, thyme, rosemary, balsamic vinegar and olive oil and seasonings. 2 Place in a hot oven for 8 mins until slightly blistered.
Lancashire Welsh Rarebit: 1 In a pan, add the Lancashire cheese and Stilton cheeses with the milk and heat until the cheeses melt, approx 5 minutes, stirring frequently. 2 Stir in the flour and breadcrumbs and cook until the cheeses thicken and comes away from the edge of the dish, approx 1 minute.
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3 Cool slightly and then place in a food processor. Add the egg yolk, mustard and Worcestershire sauce, blend until smooth.
Salmon: 1 In a frying pan, heat the olive oil and seal the salmon on both sides. 2 Place the basil on top, and top with the welsh rarebit. Grill until golden brown, approx 2 minutes.
To Serve: 1 Arrange the salad leaves and Roma tomatoes on a plate, add a little Worcestershire sauce and finally top with the grilled salmon.
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Andrew Nutter is one of the most exciting and innovative of the new breed of celebrity chefs to hit the culinary circuit. At the tender age of 21 with the backing of his family ‘Nutters’ was launched and within a few months was packed every night. Awards soon followed and Andrew clinched the Lancashire Chef of the Year and then the Young Mancunian Business Man of the Year. Andrew hit the big time when he turned up at the awards dinner with NUTTER shaved into the back of his head. TV companies took interest and before he knew it he was on Ready Steady Cook! Afternoon Live, Granada cult strand “THE FLYING CHEF” and his own radical channel 5 series “Utter Nutter”.
Andrew regularly demonstrates to local schools the importance of healthy eating, also doing significant charity work for Nutters nominated charities; the NSPCC and Christies Hospital, Manchester, raising in excess of £30,000 in recent years. Andrew has remained at the fore front of modern British cuisine, not only here in the UK where he works alongside the major supermarkets, endorsing and promoting local products, but also abroad, linked mainly to South Africa, where he regularly demonstrates and America where some of his shows are broadcast. His first book Utter Nutter has globally sold out and he was one of the first chefs in the world to film recipes to be downloaded and viewed on ipod’s and mobile phones. 59
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MARINATED WING OF SKATE . . . Celebrity chef Paul Da-Costa-Greaves presents one of his favourite recipes - Marinated Wing of Skate with crushed potatoes, cut tomatoes, chilli pesto and babysham reduction. INGREDIENTS Serves 4: 4 x 6-8oz (175-220gm) trimmed skate wing 1 fresh Lime, zested and juiced Grapeseed oil Olive oil milled sea salt milled black pepper 1 lb (450gm) washed new local potatoes 10ml dry white wine 15ml of babysham 1 punnet cherry tomatoes 1-2 small sprigs of rosemary 4 tbsp chili pesto (any local deli or supermarket) or normal pesto with a pin head (depending on taste) finely chopped red de-seeded chilies 1oz/25gm clarified butter slightly salted butter melted without sediment
1 Into med sized bowl marinade for approx. 10-15 mins the skate wings, 1 tbsp olive oil, 1 tbsp grapeseed oil, butter, wine, zest and juice of lime, milled salt and pepper.
small fresh sprigs of rosemary with a few dashes of white wine and knob of butter. Warm through and gently spoon the mixture onto the plates.
2 Put the new potatoes into boiling salted water and cook until tender. Remove from heat, drain and cool.
5 Delicately rest the skate upon the cut tomatoes and pesto potatoes. Finish off with a little of the juices running off the fish, Garnish with fresh garden herbs..enjoy.
3 Grill the skate under a low/med heat with a dash of grapeseed oil, knob of butter and dash of white wine gently turning after approx 10 mins each side. 4 Gently place potatoes between palms of hands and crush gently. Into non stick saucepan, place the crushed potatoes, chili pesto, and 1/4 cut cherry tomatoes, 1-2
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KOMBUCHA! . . . Celebrity chef Paul Da-Costa-Greaves also presents - Kombucha! A magical explosion of delicately grilled fillets of Turbot resting beautifully on seaweed mash, garnished with chilli ice cream, seared scallops and masked with a snipped herb, ginseng & caviar butter sauce. its previous volume, then add a couple of knobs of cold butter to the pan and swish around to create a light butter sauce. Add a good pinch of the snipped chives and 1/2 tsp of salmon keta and Avruga caviar.
INGREDIENTS Serves 4: 4 x 6-8oz (175-220gm) skinned fillets of Turbot 25ml Veg stock Dash of dry white wine 1 Tsp chopped fresh herbs 1/2 Lime zest For the Mash 5 Med sized jacket potatoes 3oz Melted un-salted clarified butter 1 Egg yolk Milled salt & white pepper Pinch dried ginseng flakes (herbal shop) 1/2 Bunch scallions (spring onions) washed and finely chopped 25gm Dried mixed seaweed or fresh washed chopped (sea veg, sea lettuce, dulse or wakame etc) can be bought from any health store or supermarket 1/4 of a pinch of vegetable stock cube 1/2 tsp freshly chopped chives 1/2 tsp of salmon keta & Avruga caviar (any good deli) 12 small balls of chilli ice cream (purbeck ice-cream from Dorset) or slightly melted vanilla ice cream with finely chopped red chillies mixed in and popped back in freezer until required. 1 Boil the potatoes and simmer until cooked. 2 Drain and mash together adding melted, un-salted clarified butter.
3 Whisk together to fluff up, adding egg yolk, chopped scallions seaweed and required seasoning. (note it should need salt as this will come naturally from the weed) Finally add chopped herbs and leave to one side, keeping warm. 4 Take the Turbot fillets out of the fridge and leave to rest for 15 minutes. Marinate with 1 tbsp virgin olive oil, 1 tbsp grapeseed oil, clarified butter, wine, zest and juice of 1/2 lime, milled salt and white pepper for 5 minutes.
Place the Turbot onto a foiled oven tray and cook under a low/med grill for approximately 15 minutes. 5
6 Pour 50ml of water and 50ml of dry white wine into a small pan with ginseng and small pinch of veg stock. Reduce until it is about half
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7 Place three peeled, large scallops per person (without the coral) into a hot nonstick frying pan without oil. Sear the scallops for approximately 20-30 seconds on each side. Gently season with milled pepper. 8 Remove the fish from under the grill and place onto the mash in the centre of a warm plate. 9 Dribble the warm sauce around the fish. Take the scallops and position around the mash in a triangle. Then take a small melon ball cutter and place three balls of chilli ice cream between the scallops. Garnish. Enjoy!!
“Is all about dreams & stories, adding depth & interest into people’s lives in this ever-changing world. I reflect a slight contemporary twist & unique style being exotic & healthy, with a little added touch of elegance. Cooking is my art, consisting of opposing elements (yin & yang). You might say! It is here I can best offer my services.” said Paul. All rights reserved. Copyright © text and recipes from Paul Da-Costa-Greaves, © Feeding your imagination™ ltd.
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CHAR-GRILLED SEA BASS THAI STYLE . . . Celebrity chef’s Chris and James Tanner presents one of their favourite recipes - Char-grilled Foil-Wrapped Sea Bass Thai Style! INGREDIENTS 1 sea bass fillet per person 1 lemon 2 oranges 1 red chilli Handful of fresh coriander tsp of ginger tbsp rice wine vinegar tsp sweet chilli sauce tbsp fish sauce 3 tbsp light soy sauce Plus stir-fry vegetables – carrots, peppers, spring onions, pak choy, bean sprouts, fennel (optional), salt and pepper. NB – chop the stir-fry vegetables before you start to prepare the fish
1 De-seed and chop up the chilli finely and put in a bowl. Add the juice of a lemon and the juice of 2 fresh oranges. Then add the coriander, ginger, vinegar, chilli sauce, fish sauce and soy sauce. Whisk together. 2 Score the fish fillet (as well as sea bass you could use lemon sole or plaice) to let the flavour infuse into the fillet. 3 Take a 30cm x 30cm piece of foil and shiny side out, fold it in half and fold over two of the edges to make a pocket/ envelope, pinch the corners in to seal the pocket on two sides. Dip the outside of the base of the envelope in hot oil to heat the foil up and start the cooking process straight away.
At 30 years old, James Tanner is the youngest chef to add sparkle to Ready Steady Cook (BBC2). His talents as a TV chef have also brought him his regular television slot on This Morning (ITV).
Chris Tanner was a protégé of the Roux Brothers, and began at Le Gavroche as Commis Chef in 1989 and then spent five years working for them throughout the world before opening Tanners Restaurant in Plymouth in July 1999 with James.
4 Spoon some of the sauce into the envelope, then place the fish on top, then add more sauce onto the fish. Seal up the bag into a pyramid shape. Cook for about 10 minutes. (If you are cooking more than one fillet, put the bags in a hot oven for about 12 minutes).
sized strips then they will all cook to the same crunchiness.
5 Rub more oil onto the outside base of the bag and put the bag straight onto a hot griddle or frying pan so it sizzles. 6 Whilst the fish is cooking, cook the pre-chopped vegetable stir-fry accompaniment. The carrots, peppers, spring onions and fennel (optional) need to have been chopped into the same
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7 Add the chopped stir-fry (not the pak choy or bean sprouts) to hot oil in another pan, along with a pinch of rock salt and pepper. 8 Keep it moving, frying the vegetables for about 5 minutes, and adding the bean sprouts and pak-choy at the end so they are as crunchy as possible. They should be just starting to wilt but still have a bite to them. 9 Serve with the fish and perhaps a couple of spoonfuls of parsley mash (mashed potato with fresh parsley and salt and pepper).
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PAN-FRIED SCALLOPS . . . Celebrity chef Michael Caines presents one of his favourite recipes Pan-fried scallops with pea puree and a shallot & smoked bacon veloute. INGREDIENTS 8 large scallops Chopped chives Micro herbs Olive oil Lemon juice Pea Puree: 500gr frozen peas 50gr butter Salt & pepper Shallot & Bacon Veloute: 250gr shallots, sliced 300gr fish stock 200gr smoked bacon trimmings 50gr cream 250gr milk 70gr butter 1 bay leaf 1 sprig of thyme (large) Salt and pepper
PRE-HEAT THE OVEN TO 200째C/ GAS 6 1 First, make the shallot and bacon veloute. Place the bacon trimmings and the milk together in a saucepan and bring to the boil. Separately, sweat the shallots with butter and a pinch of salt and cook until soft and transparent. Then add the thyme and bay leaf and continue to sweat for a further 2 minutes. Finally add the fish stock, cream and the infused milk with the bacon trimming and bring to the boil and simmer for 20 minutes. After this time, remove the bacon trimmings, thyme and bay leaf and pour the liquid and shallots into a blender
and blend until very smooth, then pass through fine sieve. Set aside until required. 2 Next, cook the peas in boiling salted water until soft, remove from the water using a holy spoon and refresh in iced water. Once cool, strain off the water and leave the peas to drain for a little while. Place 400gr into a food processor and blend to a puree then pass the puree through a sieve to remove the outer skins and place the puree into a sauce pan. Warm and mix in the butter then season with salt and pepper. Just before serving add the remaining peas. 3 Now cook the scallops. Season with salt and pepper on both sides, heat some olive oil in a non stick pan and place the scallops into the hot oil. Place into the preheated oven for 2 minutes and then flip over and continue to cook for a further 2 minutes, being careful not to over cook. Now remove from the oven and squeeze lemon juice over the fish.
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4 Gently warm the veloute, season with salt and pepper and add a knob of butter then using a hand blender create a cappuccino effect. Place a tier of pea puree onto a plate and place the scallops onto the puree. Spoon the froth from the sauce around the fish, dress with some micro herbs and serve. Bon appetite!
Michael Caines is one of Britain's most acclaimed chefs. AA Chef's Chef of the Year in 2007, and awarded an MBE in 2006 for services to the hospitality industry, he is also Executive Chef at Gidleigh Park.
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SPEEDY SALMON FISH CAKES . . . Five times World 200m Butterfly Champion James Hickman presents Fish Cakes - a great way to serve fish, giving a slight crunch to the texture. INGREDIENTS 2x 220g canned pink salmon, drained and flaked 3 large potatoes , cooked and mashed 1 tbsp low-fat natural yogurt 1 tbsp mustard 1 egg white 155g (5 oz) grated pumpkin, or carrot 3 spring onions, chopped 2 tsp lemon juice 125g (4 oz) wholemeal breadcrumbs (preferably from stale bread) 2 tsp olive or polyunsaturated oil
Serves 4: 1 Combine salmon, potatoes, yogurt, mustard, egg white, pumpkin, spring onions and lemon juice. Shape mixture into eight patties and coat with breadcrumbs. 2 Heat oil in a non-stick frying pan and cook patties for 3-4 minutes each side or until golden brown. Remove from pan and drain on absorbent kitchen paper.
Serve with noodles (and chilli sauce) or pasta (and a creamy, tomato-based sauce). 2
James has won many titles & honours during his distinguished international swimming career representing Great Britain across the globe.
Locally established in 1982 and still independent 30 High Street, Botley, Southampton SO30 2EA botley@clarkemews.co.uk Tel: 01489 797377
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PRAWN AND TORFU STIR FRY . . . British World Champion at Open Water Swimming Alan Bircher presents one of his favourite recipes - Being a full time swimmer my meals need to be pretty easy to prepare and fast to serve up after training. A nice simple stir fry. INGREDIENTS Noodles (I prefer Sainsbury’s chunky noodles) Spring onion Prawns Torfu Bean Sprouts Sprinkle of nuts Soya sauce 1 With the cooking it is just a matter of preparing all of the ingredients and then putting them into a wok.
As I have said opposite it really only takes 10 mins to prepare a dinner which has everything I need in it such as protein and carbohydrates. “Hope that this is of some help to you” - Alan Bircher.
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TUNA BURGERS . . . Year 3/4, class AM, student Penny Easterby presents one of her favourite recipes - Tuna makes a good burger because it has less of the artery clogging fat than beef. INGREDIENTS Serves 4 (2 each) 200g (7oz) can tuna in oil 2 baking potatoes, peeled, boiled, mashed & cooled 1 onion, finely chopped 1 stick celery, finely chopped 1 tbsp Worcestershire sauce 1 tsp finely grated lemon zest 1 tbsp chopped fresh parsley Freshly ground black pepper, to taste Plain flour, for dusting Sunflower oil, for brushing
1 Mash the tuna with its oil in a bowl. Add the mashed potatoes, onion, celery, Worcestershire sauce, lemon zest, parsley and black pepper, Mix well. Preheat the grill to high. 2 Shape mixture into 8 flat, round burgers. Dust lightly all over with flour. Brush lightly with oil. 3 Grill for 6 minutes on each side until golden brown, turning once. Serve each
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burger in a burger bun with salad. Makes eight burgers.
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DELICE DE FLETAN A L’ESCABECHE . . . Buckingham Palace’s Royal Chef Mark Flanagan presents a favourite recipe cooked in the Palace - Filet of Halibut Escabèche. INGREDIENTS 250g onions 4 sticks celery 1 bulb of fennel 200g carrots 1 lg sprig of thyme 1 clove of garlic 1 bayleaf 10 white peppercorns coarse sea salt 15g coriander seeds good pinch of saffron 75ml white wine vinegar 250ml white wine 250ml fresh orange juice 175ml extra virgin olive oil 4x 150g each fresh halibut portions 1/2 bunch fresh coriander 1 Prepare the vegetables by slicing the onions thinly, destring the fennel and cut into segment-like wedges, peel and de-string the celery and cut thin slices on the angle, canele (channel) the carrots and cut into thin rounds. 2 Combine all the liquids in a large casserole pan, put the herbs and spices in a little muslin bag and allow to
Photos by Dr. Andreas Vogler
infuse in the liquid on a medium heat for 3-4 minutes. When the liquid comes to the boil, add the carrots and onions and simmer for 2 mins. 3 Then add the fennel and celery, cook gently and remove from the stove just before the vegetables are cooked. Add the fillets of halibut, cover with foil and bake in a medium-hot oven for approximately 4mins. Turn the fish over and cook for a further two minutes or until the fish is just cooked.
5 Pass the sauce through a strainer into another pan, bring to the boil and reduce rapidly, until you reach the desired consistency. Adjust the seasoning if necessary. Arrange the fish and vegetables on a serving dish and pour the sauce over, then add a little chopped coriander leaf (optional).
4 Remove the fish and vegetables from the pan and keep warm.
May I take this opportunity to wish you every success with your book and I do hope you raise the funds you require. Kind Regards Mark Flanagan Assistant to the Master of the Household, Royal Chef 66
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RICE NOODLES WITH FRESH SALMON . . . Cookery editor of The Sunday Times, Jill Dupleix presents one of her favourite recipes - Rice noodles with fresh salmon, lime and mint. A fresh, bright and tangy salad with fresh salmon, avocado, rice noodles, and loads of fresh herbs. You don’t need to chop the herbs as they will wilt into the salad as you eat. INGREDIENTS 500 g salmon fillets, skinned 1 tbsp sweet chilli sauce 1 tbsp vegetable oil 200 g rice vermicelli noodles 10 cherry tomatoes, quartered 1 avocado, peeled and roughly chopped 1 small red chilli, finely sliced (optional for kids) handful of fresh mint handful of basil leaves handful of coriander leaves 2 tbsp peanuts, chopped 1 lime, quartered Dressing: 2 tbsp lime juice 2 tbsp Thai fish sauce 2 tbsp sweet chilli sauce 1 tbsp olive oil 2 tsp sugar
1 Coat the salmon in 1 tbsp sweet chilli sauce. Heat a frying pan, add the oil, and sear the salmon for 2 to 3 minutes on each side, leaving it a little pink in the middle. Set aside to cool for 15 mins.
lightly toss. Divide between four dinner plates or shallow pasta plates. Break up the salmon with your fingers and gently tuck in to the noodles. 4 Scatter with peanuts and serve with lime wedges for squeezing.
2 Place the noodles in a bowl, pour on boiling water to cover, and leave for 4 mins (or prepare according to packet instructions). Drain well.
Jill was the cookery editor of the Sydney Morning Herald for six years before moving to London in 2000 to become the Food writer of The Times (The Times Cook) for the next six years. In 2002, the British Guild of Food Writers presented her with the British Cookery Journalist of The Year Award. Now she is a freelance food writer, concentrating on magazine columns and cookbooks. She has written fourteen cookbooks, including Simple Food (2002), Very Simple Food (2004), Totally Simple Food (2006) and Good Cooking, The New Basics (2005), and did the photography for the 'Simple' books herself. Jill also writes regular columns for 'delicious' magazine in Australia, UK, and The Netherlands; Taste magazine in South Africa; and in various UK food magazines such as Waitrose Food Illustrated; and does regular guest chef appearances on British television, most recently on ITV's Saturday Cooks and UKTV's Market Kitchen.
3 Whisk the dressing ingredients in a large bowl. Add the tomatoes, avocado and optional chilli and gently toss. Add the noodles, mint, basil and coriander and
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MILLE FEUILLE OF LOCAL CRAB . . . Marriott Meon Valley Hotel Executive Head Chef Gareth Bowen presents Mille Feuille of Local Crab with Cumin Tuilles, Five Spice and Vanilla. INGREDIENTS Crab Mix: 1 x Cock (Male) Crab (around 500g) or 250g of White Crab Meat 1 x Vanilla Bean 1 x Papaya Mesculin Salad to Garnish 25 floz Extra Virgin Olive Oil 1 x Bunch of Chives 1 x tsp of 5 Spice 25 floz of Mayonnaise to Bind Seasoning 1 x Lime Tuille: 37.5g Icing Sugar 37.5g Plain Flour 25g Melted Butter 1 Egg White
1 If using live crabs please ensure freshness and vital signs (Cook for 8min per 500g and allow to cool in liquor) 2 Bind the crab with mayonnaise, finely chopped chives, five spice, lime and seasoning to taste 3
Mix all Tuille ingredients together and spread thinly over desired template on silk mats.
oil, steep but do not boil/burn on low heat 6 Parisian scoop the papaya and arrange as per picture.
Kindest regards Gareth Bowen Executive Head Chef Marriott Meon Valley Hotel and Country Club.
4 Sprinkle with Cumin. cook at 165째C until golden and even. 5 De-seed the vanilla pod and add to extra virgin olive
Marriott Meon Valley Hotel & Country Club is set in 225 acres of beautiful parkland. With 113 spacious bedrooms all fully refurbished, the newly renovated Meon Valley is also renowned as one of the leading golf venues in the South of England. The hotel offers a choice of dining including the award winning Treetops Restaurant and more relaxed Zest Brasserie. Meon Valley is a perfect venue for a leisurely stay.
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Comess too thee Marriottt Meonn Valleyy Hotell and d Countryy Club b
iss ourr new w brasseriee restaurantt withh lightt mealss availablee duringg thee dayy and d thenn transformss intoo a moree intimatee settingg withh softt lightingg and d upbeatt musicc duringg thee evening.. Forr moree informationn pleasee contactt thee Marriottt Meonn Valleyy Hotell onn 01329 9 8333 4555 orr visitt www.marriottmeonvalley.co.ukk 69
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FAMILY FISH PIE WITH 2 POTATO TOPPING . . . Former Olympic athlete Roger Black MBE presents one of his favourite recipes - Family Fish Pie with Two-Potato Topping. INGREDIENTS 500g floury potatoes, such as King Edward, peeled and cut into 5cm chunks 500g sweet potatoes, peeled and cut into 5cm chunks 75g butter 200g pack smoked bacon lardons 1 bunch salad onions, thickly sliced 200g tinned or frozen sweetcorn 568ml carton semiskimmed milk 700g prime cod fillet, cut into large pieces 50g plain flour
PREHEAT THE OVEN TO 190째C, GAS MARK 5 1 Place the potatoes in a large pan of cold water, bring to the boil then add the sweet potatoes. Simmer for 15-20 minutes until tender. Drain thoroughly then mash with 25g of the butter, season and set aside.
2 Place the bacon in a wide, heavy-based pan and cook gently until starting to release its fat. Increase the heat and fry for 5 minutes until crisp. Stir in the salad onion and sweetcorn then transfer to a pie dish about 25cm square x 5cm deep. Pour the milk into the bacon pan and add the cod. Bring to the boil and poach gently for 5-6 minutes, until the fish starts to turn opaque. Transfer the cod to a plate and strain the milk into a jug. 3 In a medium, heavy-based pan, melt the remaining butter and stir in the flour using a wooden spoon. Cook for 2 minutes, stirring, then remove from the heat and add a little of the warm milk. Stir until the mixture is smooth before incorporating the rest of the milk. Return the pan to the heat and stir the sauce constantly until it comes to the boil. Simmer and cook for
a further 2 minutes. Flake the fish into the sauce, discarding any liquid on the plate. Season and stir through, then pour into the pie dish. 4 Pile the mash over the filling, spreading to the edges with a fork. Place in the oven and cook for 30 minutes, or until piping hot and the top is just starting to brown. Serve with broccoli or peas.
Cook's tips Make the pie ahead, cover and chill. When ready to cook, place in a preheated oven at 180째C, gas mark 4 for about 45 minutes.
For 14 years Roger Black represented Great Britain at the highest level in the world of athletics, both as an individual 400 metres runner and as a member of the 4x400 metres relay team. He won 15 major Championship medals including European, Commonwealth, and World Championship Gold medals. He was awarded the M.B.E. in 1992. 70
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SEAFOOD AND SPINACH PIE . . . Power FM radio presenter Hannah Clarkson presents one of her favourite recipes - Seafood and spinach pie - a recipe all the way from Australia. INGREDIENTS 500g fish fillets 125g small cooked prawns 125g scallops 45g butter 3 tbsp flour 3/4 cup milk 1/4 cup dry white wine 1/2 cup cream 60g cheddar cheese Salt, pepper 4 shallots 60g butter, extra Spinach Rice: 1 cup long grain rice 5 spinach leaves 1 onion 1 clove garlic 30g butter Crumb Topping: 30g butter 1 and half cups fresh white breadcrumbs 2 tbsp chopped parsley
Melt butter in pan, add flour, cook stirring for 1 minute. Gradually add the milk and wine, stir until sauce boils and thickens. Add cream and grated cheese, stir over heat until cheese melts, season with salt and pepper 1
2 Shell prawns and clean scallops, remove the skin and bones from fish. Cut fish into cubes, finely chop shallots. Melt extra butter in pan, add fish, scallops and shallots cook for 2 minutes add prawns and sauce, mix well. 3 Spread spinach rice into shallow ovenproof dish, pour
seafood mixture over rice, sprinkle with Crumb Topping, bake uncovered in moderate oven for 20 minutes or until golden brown. Spinach Rice 1 Cook the rice in a large pan of boiling salted water for 12 minutes, drain, cool. Remove stalks from the spinach, roughly shred the spinach. 2 Place in pan with about 1/4 cup of hot water, cook covered for 3 minutes. Drain well, squeeze out excess water with hand. Heat butter in pan, sauce finely chopped onion and crushed garlic, stir in spinach and rice.
Crumb Topping Melt butter in pan, stir in breadcrumbs and parsley Enjoy!! Serves approximately 6 people. 71
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SMOKED HADDOCK PIE . . . English journalist and television presenter Esther Rantzen CBE presents one of her favourite recipes - smoked haddock fish pie. INGREDIENTS 2lb smoked haddock 4 oz butter 2 oz flour 4 hard boiled eggs, chopped 4 tbsp fresh chopped parsley 2 tbsp fresh lemon juice salt and black pepper 2lb potatoes boiled and mashed with butter and milk, salt and pepper 1 Place fish in shallow baking dish, pour over half the milk and bake for 15 mins at 200ยบC. Flake into large pieces.
2 Make a white sauce, melt butter in pan, add flour, stir in remaining milk including fish liquid and salt and pepper. Mix to a smooth consistency and cook for 2 mins. 3 Add flaked fish to sauce, together with eggs, parsley, lemon and salt and pepper. Put fish mixture into baking dish large enough to hold 2 and half pints. Spread the creamed potatoes over the top and fork a pattern on fish pie. Bake in oven at 200ยบC for about 30 mins until golden brown.
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Do not let the mixture boil. Top with sprig parsley. Serve with fresh vegetables.
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PAELLA . . . Year 3/4, class JC, student Natasha Coe presents one of her favourite recipes - Paella, can be cooked indoors or on the barbeque. INGREDIENTS 6 Chicken breasts or 4 Turkey breasts cut into pieces 2 Chorizo sausages, roughly sliced 2 – 4 Squid, prepared 250g large cooked prawns, ready peeled 100g mussels, shelled and defrosted if frozen 4 tbs Olive oil 125ml White Wine 1 Onion, finely chopped 2 Garlic cloves, chopped 1 red pepper, deseeded and cut into strips 2 tsp Paprika 1/2 tsp Saffron strands, infused in a little hot water for 2 hours. 500g Paella rice 1 Ltr Good Chicken Stock 1 Tin of chopped tomatoes in rich sauce Pepper and Salt 225g frozen peas (optional, traditionally not added in Spain) To garnish: 8 unpeeled, cooked King prawns 16 unpeeled, cooked small prawns 8 mussels, in half shells Lemon wedges 1 Heat half the oil in a paellera or large frying pan and fry the chicken for 5 minutes add onions and garlic and continue cooking for another 5 minutes or until the onion is soft and the chicken is brown. 2 If peppers upset you remove the skins before
slicing into strips by cutting into four lengthways and putting them under a hot grill until the skins blacken, remove and allow to cool slightly then pull off skin and cut into strips. 3 Add the wine and peppers to the pan and boil down. 4 Add rest of oil, when hot add chorizo and cook for 2 minutes. Add rice and coat with oil. 5 Add rest of ingredients season with salt and pepper, bring to the boil and allow to cook for 20 minutes or until the rice is tender and the liquid has been absorbed.
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This can be done on the stove or on the barbeque. 6 Arrange the shellfish and lemon on the top of the paella and serve.
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PRAWNS WITH TOMATO AND FETA . . . Double Olympic Champion Dame Kelly Holmes presents one of her favourite recipes - Prawns with tomato and feta cheese. INGREDIENTS 3 tbsp olive oil 2 onions, finely chopped 2 x 400g cans chopped tomatoes in rich tomato sauce Pinch of sugar 350g/12oz large peeled prawns 100g / 4oz feta 3 tbsp chopped fresh parsley Rice or pasta to serve
1 Heat 3 tablespoons of olive oil in a frying pan, add the onions and fry gently for about 7 mins, until softened and light brown. Add the tomatoes and a pinch of sugar and simmer for 5 mins. 2 Throw in the prawns, season and cook gently for 5 minutes until the prawns are thoroughly hot. 3 Serve spooned over the pasta. Crumble over the feta and sprinkle with chopped parsley.
With medals in the 1994 Commonwealth Games, Kelly went on to race in the Atlanta Olympics, however injury saw her out of the games early. In 2000 she trained intensively for just six weeks before taking bronze in the Australia Olympics 800m. At the Athens Olympics in 2004 she decided to race in both the 1500m and the 800m and became the second British woman to take gold in the 800m and then the third woman in the world to follow up with a gold in 1500m. She was given the honour of carrying the British flag at the closing ceremony and was also named the BBC Sports Personality of the Year. Later that year she was awarded a DBE. 74
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BLUEBERRY PANCAKES WITH SALMON & BACON . . . Celebrity chef Simon Rimmer presents one of his favourite recipes - Now the cottage cheese in the mix is wonderful. I started using it because one of my fave authors, Robert Crais, has a detective character called Elvis Cole, who uses cottage cheese in his pancake mix, so I tried it and it works…see what you learn from books. This may sound a weird mix, but believe me it works….people have said it’s a good hangover cure. INGREDIENTS 200g self raising flour 50g caster sugar 1tsp bicarb 1 egg 50g melted butter 250ml milk 125g cottage cheese 225g blueberries 15g unsalted butter 225g salmon fillet, cut into thin strips 8 rashers pancetta, grilled 4 eggs. A little melted butter
1 Mix the flour, bicarb and sugar together in a bowl.
5 Coddle/poach the eggs in a buttered poacher.
2 In a separate bowl combine the egg, butter, milk and cheese, then add this to the flour mix, and then stir in the berries.
6 Serve 2 pancakes per person, topped with a dab of butter, a slice of salmon, 2 bits of bacon, and egg and a drizzle of maple syrup.
3 Spoon some of the mix into a lightly oiled warm frying pan and cook for 1 min each side, until golden. 4 Season the salmon, then fry for 1 min on 1 side only.
Simon began a TV career hosting shows such as Livetime and Battle of the Chefs. He has gone on to make many guest appearances on shows, including regularly presenting for UKTV Food's Great Food Live. He competed against Marcus Wareing in the regional heats of Great British Menu, a BBC televised competition to create a 4 course meal for Her Majesty the Queen to celebrate her 80th birthday. Simon believes chefs should excite people about cooking, and that it should be "sociable, straightforward and sparkling". The success of his stylish but friendly Greens certainly seems testament to that. 75
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MRS TOMLIN’S CHICKEN ELIZABETH . . . Head Teacher Sian Tomlin presents one of her favourite recipes Chicken Elizabeth - excellent for using up left over turkey at Christmas! INGREDIENTS 2-3lb cooked chicken, chopped into bite size pieces 400g long grained rice. 50g of peas, 50g of sweetcorn 50g chopped red pepper Sauce: 1 large onion 1-2 tablespoons butter 2 rounded dessert spoons of mild curry powder 4-5 dessert spoons of tomato paste 250g of redcurrant jelly 250g of mayonnaise
1 Melt the butter in a heavy based saucepan. 2 Chop the onions finely and fry in butter until tender (avoid browning if possible). Add curry powder and cook for one minute. Add tomato puree and redcurrant jelly and stir well until mixed.
3 Cover and place on a very low heat and allow to simmer gently for about half an hour, stirring occasionally.
thoroughly coated in the sauce. Pour chicken mixture into the centre of the oval dish containing the rice.
4 Remove from the heat and allow to cool.
9 Serve immediately with a crisp salad, french bread and a glass of chilled white wine.
5 When cool add the mayonnaise and stir thoroughly until well mixed in. Keep chilled until required (sauce can be frozen if needed). 6 Cook the rice with the peas, sweetcorn and chopped red pepper. Drain and rinse through with cold water. 7 Arrange around the edge of a large oval serving dish leaving a well in the middle for the chicken.
Immediately prior to serving, add the cooked chopped chicken to the sauce and mix in well until 8
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Sian Tomlin has been Headteacher at Botley for the last 12 years. She started her teaching career in inner city Portsmouth before moving to Southampton and then becoming a Senior Teacher at Locks Heath Junior School. From there she moved on to become Deputy Head at Fryern Junior School in Chandlers Ford gaining the post of Headteacher at Botley in September 1996. Mrs Tomlin thoroughly enjoys being Head at Botley, "I have the most amazing staff, supportive parents and governors plus lovely children who are keen to learn. What more can a Headteacher want!" Although she admits she is not an excellent cook ( her husband is however, which is probably just as well!) Mrs Tomlin does enjoy creating dishes when she has the time. Chicken Elizabeth is one of her favourite dishes to make at Christmas as it is very tasty and a good way of using up any left over turkey. It is also very easy to make, a requisite when Mrs Tomlin has to cook!
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CURATIVE CHICKEN CURRY . . . GP, community dermatology doctor, educator and apple grower Stephen Hayes presents one of his favourite recipes - This North Indian rich creamy dish is made using a combination of yogurt and cream. Just what the doctor ordered when served with a large glass of ice cold beer! INGREDIENTS Serves 4 675g / 1.5 lb skinless chicken breasts 25g / 1oz blanched almonds 3 garlic cloves, crushed 1” piece of fresh root ginger roughly chopped 30ml / 2 tbsp oil or gee 3 green cardamom pods 1 onion, finely sliced 2 tsp ground cumin Pinch of salt 150ml natural yogurt 175ml single cream Toasted flaked almonds Sprig fresh coriander Basmatic rice 1 Using a sharp knife, cut the chicken into 1” cubes. 2 Put the almonds, ginger and garlic into a food processor or blender with 2 tbsp of water and process to a smooth paste. 3 Heat the oil in a large frying pan and cook the chicken for 8-10 mins, or until browned. Remove with a slotted spoon. Drain on kitchen paper and set aside.
4 Add the yogurt gradually and cook over a low heat until it has all been absorbed. Return the chicken to the pan. Cover and simmer for 5-6 mins or until the chicken is tender. Add the cream and simmer for 5 mins.
Serve with rice and garnish with toasted flaked almonds and coriander.
4 Add the cardamom pods and fry for 2 mins, add the onion and fry for a further 5 mins. Stir in the almond and garlic paste, cumin and salt and cook for a further 5 mins, stirring to blend the flavours.
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Stephen Hayes has lived in Botley since 1998. He lists his greatest achievements as working as a council estate GP for 17 years, cycling 1,200 miles through New Zealand solo to raise money for a Philippines orthopaedic and trauma charity and planting and managing a 5 acre apple orchard in Durley, Hampshire. He cooks at home 3 to 4 times a week, and wrote “The Botley Men’s Cook Book” to raise money for the All Saints Church, Botley extension fund.
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JAVANESE STYLE CHICKEN . . . World-renowned chef, TV presenter, author and food archaeologist Alan Coxon presents one of his favourites - Javanese Style Chicken. INGREDIENTS Serves 4 Allow 1 x 240g chicken breast per portion 2 tsp ground coriander 2 tsp ground cumin 2 tsp ground cloves 2 tsp ground turmeric 2 shallots (finely chopped) 2 red chillies (finely diced) 2 tbsp Alan's Ancient Greek Vinaigre 2 tbsp veg oil and 2 tbsp for oiling the tray 120g brown sugar salt and pepper
Pre-heat the oven to 200C 400F gas mark 6. 1 Make 4 small incisions across the breasts of the chicken with a small sharp knife. 2 Place all the ingredients into a bowl and mix well and massage into the breasts and incisions. 3 Place the chicken breasts onto a lightly oiled tray or roasting pan, rubbing in all the marinade. 4
Season with salt & pepper.
5 Place into the pre-heated oven and cook for approx 18 to 20 minutes or until it is cooked through.
When ready, serve with a fresh salad, dressing of choice and spring onion relish. 6
Alan Coxon has established a reputation as one of the world’s favourite TV chefs and presenters, with exceptional culinary talent and an unparalleled knowledge for the earliest origins of world cuisine. His dishes have the rare quality of being both stunning, yet easy to recreate at home. With a fun, approachable and interactive style, Alan is recognised as a leader in his field, and a highly-respected player by both the world of TV media and by his peers in the food industry. With three exciting cookbooks, a new range of historic vinaigres and spices, and numerous radio, magazine and live appearances also to his name, Alan has cemented his place among cookery’s broadcasting elite. Alan has comprehensive experience in all areas of the catering industry, including the world’s top hotels and restaurants. Starting at the 5-star Loews Hotel, Monte Carlo, Alan worked his way up to Head Chef Position at Newport Bay, Paris, the largest 4-star hotel in Europe, managing 60 chefs and catering for 3000 people every day. As Head Chef at Woodfords Restaurant / Top Table Restaurant in the Isle of Man, Alan led the restaurant towards its first Michelin star. Alan has cooked for Five Time Gold Medallist at the The International Salon Culinaires and Holder of the Palmes Culinaire, Alan Coxon has cooked for HRH Prince Charles, former Prime Minister John Major, Michael Jackson, Frank Sinatra, Grace Kelly and a host of royalty, dignitaries and celebrities all over the world. 78
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THE HIND HEAD’S PIES . . . Celebrity chef Heston Blumenthal OBE presents Chicken, ham and leek pie, a recipe from his pub. INGREDIENTS The Pie: 1.5k whole chicken 1k ham hoc 1.25k leeks sliced 30g chervi 30g parsley 30g tarragon 300g onion, diced 5g garlic, diced Veloute: 150g butter 150g flour 750ml chick stock 150ml whipping cream Egg wash: 1 egg 50ml Mirepoix: 300g onion 250g leek 200g celery 300g carrot Puff pastry 45g per portion Filling 90g
1 Poach the chicken with mirepoix in water, then allow to cool. 2 Break down all the meat and dice up in to nice bite size chunks. 3 Braise the hock and then dice up when cool. 4 Sweat the sliced leeks in butter. Sweat the onions and garlic separately in butter. 5 Using the stock from the poached chicken make a veloute. 6 Combine all the ingredients together and season well. 7 Make pies in to small ravioli shape using puff pastry, egg wash and bake for 15-20 minutes.
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Heston Blumenthal has been described as a culinary alchemist for his innovative style of cuisine. His work has awarded him international recognition and his research into the sensory journey of gastronomy has enabled him to work with food historians, perfumist, food physiologists and biochemists from all over the world. In the New Years Honours list on January 1st 2006 Heston Blumenthal was awarded an OBE for his contribution to British Gastronomy by Her Majesty the Queen. His Television Programme 'Heston Blumenthal- In Search of Perfection' showing his unique approach to British classic dishes, gained a GQ Glenfiddich award in 2007 and was voted The Best Restaurant in Britain by the customers of the UK Good Food Guide 2008.
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CHICKEN AND LEEK PIE . . . Year Reception, class BB, student Antonia Manley presents her favourite recipe for Chicken and leek pie. This is a gluten free recipe so it is suitable for people with Coeliacs disease and or people with gluten or wheat intolerances. You can substitute the gluten free flour for plain white flour if you wish. INGREDIENTS Serves 4: 4 chicken breasts - chopped 2 cloves of garlic - chopped 500g potatoes 4 rashers of bacon - chopped 3 trimmed leeks - sliced 50g gluten free flour (or plain white flour) 50g butter 425ml milk 200g mature cheddar - grated 15ml olive oil
1 Peel and slice the potatoes, boil for 10 minutes. 2 Meanwhile, add the olive oil to a pan and fry the chicken and garlic on a medium heat for 3 minutes, add the leeks and bacon and fry for a further 5 minutes. Take off the heat and add to a dish.
Heat the butter in a pan, once melted add the flour 3
and cook for 1 minute stirring constantly. Slowly add the milk also stirring constantly. Add 3/4 of the cheese, stir until melted. Take of the heat. 4 Add the sauce to the chicken mixture and stir together. 5 Layer the potato slices over the chicken mixture. 6 Cover and heat in the oven on gas mark 5 for 25 minutes. Then add the remainder of the grated cheese and cook for a further 10 to 15 minutes until golden brown.
Serve and enjoy with vegetables, such as carrots, broccoli and peas.
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CHICKEN WITH FORTY CLOVES OF GARLIC . . . Bucks Fizz band member and TV presenter Cheryl Baker presents one of her favourite recipes - Chicken with forty cloves of garlic. INGREDIENTS Four 4 people:: 4 chicken breast fillets (boneless) Salt and pepper (freshly milled, black) 6 tablespoons olive oil Lots of fresh sprigs of rosemary, thyme, sage and parsley Bay leaf 1 stick of celery, chopped 40 cloves of garlic 1 tablespoon plain flour
Heat the oven to gas mark 5/375ºF/190ºC. 1 Make a pocket in each fillet, season with salt and pepper and insert a sprig of thyme. 2 Put the oil into a medium sized casserole dish (with lid) and add the remaining herbs, chopped celery and unpeeled cloves of garlic. Lay the chicken on top and turn it over and over so it is coated with herbs and oil.
The Original Bucks Fizz - Promotion Photo 3 Mix the flour with a little water to make a paste, spread it around the inside of the lid edge and put it on the casserole dish.
The paste acts as a seal so that steam cannot escape and the chicken cooks in its own juice. Cook for 45 mins. 4 Bring the pot to the table so that as you take the lid off, everyone will smell the delicious aroma. Serve with absolutely anything you like!
IN 1981, relatively unknown band Bucks Fizz won the Eurovision song contest with a skirt-ripping dance routine and a song called Making Your Mind Up. Mike Nolan, Cheryl Baker, Bobby G and Jay Aston went on to have three No1s and 11 top 20 hits, including My Camera Never Lies and The Land of Make Believe. The band split for a time but made a comeback as The Original Bucks Fizz, minus Bobby G and with Shelly Preston replacing Aston. They’re still together and in 2007 they released Bucks Fizz The Very Best Of, featuring classic hits and a DVD. Cheryl performs with Shelley and Mike, but have to perform as The Original Bucks Fizz because Bobby G’s wife owns the name Bucks Fizz and they are not allowed to use it. Cheryl was asked by Beth Hardie, from the Mirror - are you a big fan of The Eurovision? “Always have been.” said Cheryl, “For me, sadly, to represent the country in the Eurovision was like a dream come true. I’d like to have either done that or been an Olympic runner. If I’d have been an Olympic runner and won something I’d have been an MBE by now or a Dame. But you don’t get that accolade when you win the Eurovision!”
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EASY THAI CHICKEN . . . Radio Presenter Paul Gillies from the ‘Zoe and Gillies Breakfast Show’ on Power FM presents one of his favourite recipes - Easy Thai Chicken. INGREDIENTS Takes about 20 minutes 4 Chicken Breasts 1 tin of coconut milk 1 lime 2 green chilli’s (to taste) Spring Onions Coriander Peas and/or green peppers
3 As it starts to turn white add the chilli’s, 1/2 the spring onions, 1/2 the coriander and squeeze in the lime juice. 4 Start adding the coconut milk, and throw in the peas or peppers.
1 Slice the chicken, peppers, chillis and spring onions.
5 Cook for about 10-15 minutes, slowly adding more milk and another 1/4 each of the onions and coriander
2 Grate the rind of the lime over the chicken breasts. Fry the chicken gently in olive oil.
6 Serve with rice, and sprinkle the remaining coriander and onions over the top.
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CHINESE CHICKEN AND VEGETABLE STIR FRY . . . Commonwealth Gold Medalist Alexander Scotcher presents one of his favourite recipes - Great for after training, quick, easy and tasty. Low in fat and high in protein and carbohydrates to help you recover after a tough work out. INGREDIENTS 2 chicken breast thinly sliced 1 x Red pepper 10 x Mushrooms, 200g Broccoli 1 x Carrot 2 tsp of grated fresh ginger 2 large tbsp of soy sauce 1 tbsp of honey 1 tbsp of hoi - sin Sesame oil Noodles 1 Heat a non stick wok until really hot and add the thinly sliced chicken breast.
2 Cook for 3-4 minutes until the outside has some colour. 3 Thinly slice the vegetables and add to the wok. Cook for 2-3 minutes stirring regularly 4 Add ginger, soy sauce, honey, and hoisin turn heat to low. Cook for 2-3 minutes. 5 Serve on noodles (when the noodles are cooked add a drop of sesame oil to taste).
A great alternative is to do the dish with pork. 84
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ROASTED SPICY CHICKEN, ALMONDS & CHORIZO . . . Celebrity chef Clodagh McKenna presents one of her favourite recipes Served with Spicy Potato Wedges and Sour Cream. INGREDIENTS Spicy Chicken: 1 chicken, jointed into eight pieces 4 inch piece of chorizo, skinned and roughly chopped 1 head garlic, peeled, cloves left whole 2 x 400g tins of chopped tomatoes 15 x kalamata olives, chopped roughly 4 x cloves of garlic, peeled 4 x tbsp of flaked almonds 1 x tbsp of paprika olive oil Spicy Potato Wedges: 700g potatoes 50ml olive oil 1 tbsp cayenne pepper 1 tbsp paprika salt and pepper
1 Place a roasting tin over a medium heat and add 4 tablespoons of olive oil. 2 When the oil is hot add the chicken pieces and lightly brown, then add the chorizo and allow to crisp. 3 Toss in all the remaining ingredients, season with salt and pepper and place in a pre-heated oven at 170oC for 45 mins.
Spicy Potato Wedges 4 Wash and dry the potatoes, cut into long thin wedges and put into a large bowl. Add the oil, spices and toss. Place on a roasting tin and in a preheated oven at 200oC/Gas Mark 6 for 30-35 mins.
Clodagh worked as a chef in Ballymaloe House for three years, following her training at the Ballymaloe Cookery School in Cork. In 2001 she was asked to run events for the West Cork Slow Food Convivium, which gave her the opportunity to strengthen the connection between producer and consumer, something she believes passionately in. Her first book, The Irish Farmers' Market Cookbook, was published in 2006, and she has filmed a TV series to accompany it. Clodagh currently lives in Italy, where she is involved in the Slow Food movement. She writes for many publications, including The Mail on Sunday, Food and Wine magazine and Delicious magazine, and is also the editor of the Slow Food Ireland Guide to Producers. Clodagh appeared in the BBC Two series Food Poker in autumn 2007.
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CHICKEN PARCELS . . . ITV Productions Emmerdale star Chris Chittell who plays dodgy dealer Eric Pollard presents one of his favourite recipes - chicken parcels. INGREDIENTS 4 Chicken Breasts (substantial size) 2 cloves garlic (chopped) 8 rashers streaky bacon Third tsp chopped chilli’s 2 tbs olive oil 1 knob of butter 1 ball of string Chicken stock Half glass white wine 2/3lb strong cheese (Stilton or Cheddar)
1 Beat the bejezzus out of the 4 chicken breasts until they are all an eighth of an inch thick. 2 Put a lump of cheese in centre and fold chicken around, then wrap bacon around the chicken (2 pieces per chicken breast), tie the parcel with string. 3 Put the olive oil, butter, garlic and chilli’s in to a pan and warm until the butter has melted, then add the chicken parcel’s and fry until browned a little on both sides (be careful not to burn), 4 Remove parcel’s from heat and pan. Put them in the oven on 180ºC for 20 mins in a not too shallow baking tray. 5 With the residue liquid add stock and wine. Thicken either making a roux or with cornflower (cheat like I do!). 6 Serve with rice or what else takes your fancy.
When Chris Chittell was signed to play dodgy dealer Eric Pollard for just 12 episodes of Emmerdale in 1986, he knew he had to make his mark, having struggled for years as an actor in a career that had included moving to South Africa following failed business ventures and running a shop and ferrying tourists around on a boat in Devon. 'I went for the throat, rather than fool about,' he recalls. 'I based Pollard on an ex-conman mercenary I knew in South Africa and a chap who delivered papers to us in Devon and drove me up the wall. After 12 episodes, I had a break for a couple of months, then was brought back on and off until, in 1989, I was given a full-time contract. I've never taken this job for granted. I think that's kept me on my toes.’ 'With Pollard I've always tried not to go for the obvious. So if the scripts says he is going to go ballistic over some situation, I underplay it. That's where his strength has been. And you can draw sympathy from a scene that hasn't been written in that light.’ It's not all horse manure and haystacks. Tricky storylines over the years have included a plane crashing over the village, murder, adultery, kidnapping, lesbianism and schizophrenia. 86
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ROASTED, SPICED DUCK BREAST . . . Ashburton Cookery School presents roasted, spiced duck breast with sautéed oriental greens and a soya and honey dressing. INGREDIENTS 8 medium-sized duck breasts (150g-175g) Salt and pepper and five spice to season 1 clove garlic, sliced Small piece of ginger, finely chopped 2 bok choi, quartered Half a red chilli, finely chopped 4 spring onions, sliced 20 mangetouts, cut in half diagonally 1 tbsp soy sauce 1 tbsp runny honey 100ml chicken stock
1 Score the skin of the duck breasts several times, then rub in a little seasoning and five spice to taste. Place in a cold, nonstick frying pan, put it on the heat and cook gently on the skin side for 6 minutes with no additional oil (the duck breast will create its own fat). Turn over onto the flesh side and seal for 1 minute. Turn back over, season with salt and pepper and place in a hot oven at 220°C for 6 minutes. 2 Remove the duck from the oven, place on a chopping board and then rest for 5 minutes before carving and whilst cooking the sautéed greens.
For the sautéed greens 1 Heat a little oil in a wok, add in the chopped garlic, ginger and chilli and cook
for 30 seconds. Add the sliced spring onions, bok choi and mangetout and cook for a further minute. 2 Add the chicken stock and simmer for 2 minutes, then add the honey and soy sauce and bring back to the boil and reduce until a little syrupy. Season to taste.
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Ashburton Cookery School offers a fresh approach to cookery with exciting courses that emphasise handson involvement, top quality Devon produce and inspirational teaching. www.ashburtoncookeryschool.co.uk
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THAI DUCK SALAD . . . Celebrity chef John Torode presents one of his favourite recipes – Thai duck salad, green papaya, Thai herbs and roast rice. INGREDIENTS Serves 8: 4 duck legs 3 tbs fish sauce 100g Thai fragrant rice 10cm piece of galangal 3 lemon grass stalks 3 lime leaves 100ml coconut milk 2 green papaya, peeled and cut into julienne strips 25g raw snake beans or string beans, finely chopped 25g Chinese cabbage, thinly sliced 4 long red (serrano) chilli’s, deseeded and finely chopped Bunch of Thai basil 2 handfuls of bean shoots Half handful of picked coriander For the dressing: 1 red and 1 green Thai chilli 2 tbs fish sauce 2 tbs lime juice 1 tbs caster sugar 1 tbs tamarind water
The day before: Rub the duck all over with the fish sauce and leave, skin side down, in this marinade for 12 hours or overnight. The next day: Preheat the oven to 220ºC/ 425ºF or gas 7.
Photo by James Murphy
2 Shake the excess fish sauce from the duck and put into an ovenproof dish with galangal, lemon grass and 1 lime leaf. Pour the coconut milk over the top. Put into the oven and cook for about 2 hours, then turn the oven down to 180ºC/350ºF/gas 4 and cook for another hour, until the duck meat is cooked and falls away from the bone easily. 3 Remove the skin and place it on a rack over a roasting pan. Return it to the oven for about 30 minutes, until the skin is dry and crisp. Crumble and reserve.
4 1 Put the rice into a bowl and cover with water. Leave for 5 minutes, then drain. Scatter it over a baking sheet and roast for about 30 minutes, until the grains turn off white and begin to pop and turn ‘nutty’.
4 In a large bowl, combine the papaya, beans, cabbage, chilli’s, the remaining lime leaves cut into strips, the basil and the roasted rice. 5 Shred the duck meat and add to the salad.
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6 At the last minute, combine all the dressing ingredients, pour over the salad and toss to coat. Serve immediately before the vegetables start to go limp.
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LAMB BURGERS WITH HERBED YOGURT . . . Celebrity chef Anjum Anand presents one of her favourite recipes – Lamb Burgers with Herbed yogurt. INGREDIENTS 450g lamb mince 1 small onion 4 large cloves garlic 20g coriander stalks and leaves 1 & 1/2” fresh ginger 1/2 tsp cumin powder 1 & 1/2 tsp garam masala 1 rounded tsp salt or to taste 2-3 green chillies, chopped or 1 tsp red chilli powder 1 large egg 2 slices of thick-cut white bread, crumbed or enough to bind well 2 tbs oil 20g butter (optional) For the burgers: 6 hamburger buns 1 large onion, sliced crosswise into large rings 3 plum tomatoes, sliced crosswise Lettuce leaves to serve
Anjum Anand grew up in London but has also lived and studied in Geneva, Paris and Madrid. After gaining a European Business degree she decided to develop her interest in Indian cookery and, in particular, making her native food fresher, lighter and simpler to cook.
For the dressing: 300g Greek style yogurt 30g coriander leaves, 15g mint leaves or 1 tbs good quality dried mint 1 spring onion, sliced 1-2 green chillies (optional) Salt to taste 1 tsp freshly ground black pepper
She has worked across the world in innovative restaurants such as Café Spice in New York, the Mondrian Hotel in Los Angeles, and the Park Royal Hotel's Indian restaurant in New Delhi, but her real love is delicious and stylish food that is simple enough to cook at home. She challenges fiercely the assertion that Indian food is heavy and difficult to cook and is determined to make 'cooking an Indian' as common as rustling up a stir-fry.
1 Roughly blend together the onion, ginger, garlic, coriander and green chillies.
Add to the mince along with the remaining ingredients. 2
3 Shape into 6 burgers and chill for 20 mins, if possible.
Heat the oven or grill and cook the burgers on a well oiled grill or baking tray for 10 minutes, turning them halfway. 4
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Anjum was one of the first writers to create and write Indian recipes catering for the health-conscious cook and her first book, Indian Every Day: Light, Healthy Indian Food, was published in 2003 and has sold more than 30,000 copies.
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ROASTED FILLET OF LAMB . . . The Orient Express presents roasted fillet of lamb, celeriac and chive mash served with a tomato and chilli jam. INGREDIENTS 4 portions of lamb fillet (140g- 160g) larder trimmed 2 heads of celeriac peeled and quartered 10g butter 1 bunch of chives 1 onion peeled and sliced 1 red pepper peeled & sliced 1 red chilli de-seeded finely diced 10g peeled ginger - crushed 1 clove of garlic 1 punnet cherry tomatoes halved 10g caster sugar 10ml fish sauce salt and pepper Small measure of port 200ml lamb stock Serves 4 Preparation Time: 20 minutes Cooking Time: 20-30 minutes
Method: 1 Heat a small roasting tray with a little olive oil, add the celeriac and roast in the oven at 180oc for 20 minutes.
2 While the celeriac is roasting, sweat the pepper, onions, chilli, garlic and ginger in olive oil for about 10 mins, until soft. 3 Add the cherry tomatoes, sugar and fish sauce and cook for about 20minutes until the mixture becomes a jam. 4
Keep stirring this all the time to ensure the mixture does not catch the bottom of the pan. 5 When the celeriac is soft, remove it from the oven and mash it. Add the butter and seasoning and the chopped chives. 6 Seal the lamb in a hot pan, season with salt and freshly ground black pepper and cook in oven 180oc for 10-12 mins. 7
Take lamb out to rest and de-glaze pan with port, add lamb stock and reduce and skim.
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To Serve: 1 Place the celeriac and chive mash in center of plate, slice the fillet of lamb and arrange on the mash. Spoon the tomato and chilli jam on top, pour the sauce around the lamb and mash. Serve with seasonal vegetables Chefs Comment: This is one of my favourite recipes as it has a variety of textures and flavours and looks extremely delectable. Top Tip: The tomato and chilli jam can be made a day in advance and kept in the fridge until needed.
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MASALA NU ROAST GOS . . . Proprietor and Executive Chef of Café Spice Namaste restaurant group Cyrus Todiwala MBE presents one of his favourite recipes – Shank of lamb, which has first been part roasted to seal in the juices, is then simmered in the gravy until tender and juicy. This dish is not spicy but has a delicious onion & tomato based gravy flavoured with whole spices. INGREDIENTS Oil 2-3 tsb Cinnamon stick 2cm piece Cardamom 3-4 green pods Black cardamom 1-2 pods Cloves 1-3 Dried red chilli’s 2-3 Chopped onions 3-4 medium Shank of lamb 2-3 medium (2-300gms each) Ground cumin 1 tsp Ground coriander 1 1/2 tbsp Ground turmeric 3/4th tsp Ginger and garlic paste 1 1/2 heaped tbsp Large potatoes 1-2 peeled and cut into large chunks Tomatoes 4-5 chopped with flesh Chopped fresh coriander One tbsp for gravy and a little for sprinkling Salt as desired 1 Heat the oil in a hot saucepan until a haze forms on top. Add the cinnamon, cardamom, cloves and red chilli’s. As soon as the spices swell and change colour add the lamb and brown well turning occasionally, until browned on all sides.
4 Add the ground spices and the ginger garlic paste dissolved in 250 ml of water and stir well. Cook on a medium flame until the liquid almost dries up and oil begins to surface again. 5 Then add some salt and enough water (or stock) to just about cover the lamb. Cover with a tight fitting lid and simmer for 15-20 mins, stirring from time to time and making sure the sides of the pan are clean. Add the potatoes and mix them in well, then add the tomatoes. 6 Cover again and simmer until the lamb and potatoes are tender and the lamb is fully cooked. Check the seasoning and sprinkle with some fresh chopped coriander. Stir some in as well, if you like, for an extra kick.
2 Alternatively put the shanks in a hot oven at 200º C for twenty minutes or so until browned and sealed well. 3 When the liquid in the pan has almost dried up, add the chopped onions. Sauté until soft and brown.
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Cyrus Todiwala is highly acclaimed for his unique style and widely acknowledged as the most creative chef working in Indian food today. To match the groundbreaking food, the restaurants deliberately set out to be bold and unique in design and thus established their own instantly recognisable branding. Café Spice Namaste is the only Indian restaurant to be awarded the Investors in People Standard and a National Training award. In August 2000 Cyrus was awarded MBE in recognition of his extensive knowledge, skill, commitment and expertise to the restaurant and catering industry.
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LAMB SHANK & FLAGEOLET BEANS . . . Celebrity chef Antony Worrall Thompson presents one of his favourite recipes - Lamb shank with garlic, rosemary and flageolet beans. INGREDIENTS Lamb Preparation: 2 lamb shanks 12 small rosemary sprigs 12 slivers garlic 6 tinned anchovies salt & ground black pepper Braising Preparation: 2 oz duck fat, butter or dripping 2 carrots roughly chopped 2 celery stalks, roughly chopped 1 leek, roughly chopped 1 head garlic, broken up 1 sprig thyme 1 sprig rosemary 1 bay leaf 1/2 bottle red wine 600 ml/1 pint lamb stock Sauce Preparation: 4 oz streaky bacon lardons, blanched 2 tablespoons extra virgin olive oil 1/2 carrot, finely diced 1/2 celery, finely diced 1/2 onion, finely diced 2 cloves garlic, peeled, finely chopped 2 sprigs thyme 2 sprigs rosemary, chopped 4 tomatoes, seeded and finely diced 1 x 13 oz tin flageolet beans Finishing off ingredients: 1 tablespoon chopped black olives 1 tablespoon chopped flat leaf parsley 1 tablespoon chopped roasted red peppers 2 tablespoon Parmesan, grated 4 tablespoon chopped parsley
1 Remove majority of fat from the shanks; make 3 deep incisions in each joint and insert in each half an anchovy wrapped around a skewer of rosemary and garlic. Season the meat. Preheat the oven to 140150ºC/275-300ºF/Gas 1-2. 2 Fry the joints to brown all over in a little duck fat, remove from the pan and add the carrots, celery, leek, onion, garlic and herbs. Cook over a high heat until the vegetables are brown, deglaze with red wine, scraping the residue on the bottom of the pan. Add the stock; place the joints on top of the vegetables, cover and cook in a slow oven for 4 hours. 3 For the sauce, brown the bacon in the oil, reduce heat and add the carrot, celery, onion and garlic; cook for 8 minutes until the vegetables have softened. Add thyme, rosemary, tomatoes and flageolet beans; set aside. 4 When the lamb has finished cooking, remove the two joints to a casserole and
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keep warm. Whiz the residue of cooking ingredients in a blender or food processor. Pass this sauce through a strainer onto the bean mixture and simmer for half an hour. 5 minutes before serving fold in the olives, parsley, peppers and parmesan. Season to taste and pour over the lamb. Garnish with parsley.
Antony Worrall Thompson known fondly as AWT or Wozza, is a restaurateur and TV chef. He presented Saturday Kitchen and was a regular guest chef on Ready Steady Cook. In 2003, he appeared on ITV’s Im A Celebrity... Get Me Out of here.
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ROAST LEG OF LAMB . . . Celebrity chef Tom Aikens presents one of his favourite recipes – Roast leg of lamb with gratin and peas. INGREDIENTS 1 leg of lamb (3kg in weight) with bone in 2 bulbs garlic, peeled 1 small bunch rosemary 2g natural sea salt 200ml olive oil 3 peeled onions 5 peeled carrots 500ml white chicken stock Buttered peas/soft lettuce: 2 large banana shallots peeled and finely diced 1 soft English lettuce, cut thinly 500g shelled peas 150ml white chicken stock 50g butter 200ml double cream 5 spring onions, sliced thinly 1 tbsp chopped parsley 1 tbsp chopped chervil Potato Gratin: 600ml double cream 6 cloves garlic bashed then chopped roughly 6g fresh thyme 6 large white potatoes (King Edward/Maris Piper) 35g grated Gruyère cheese
1 Make about 20 small incisions all over the leg of lamb. Take the bulbs of garlic, cut about 10 of the cloves in half, and insert them into the small holes. 2 Then, take the rosemary and break off little pieces to insert into the remaining holes. Smear it all with a little olive oil and then the sea salt. Place this on a wire rack in a roasting tray
Photos by John Lawrence Jones
and keep out of the fridge for about an hour before roasting. If you take a large piece of meat straight from the fridge to roast, it won’t cook evenly, because the inside will have to warm up before it even starts to cook. The meat will also be more relaxed if it’s already at room temperature, and should be much more tender once it’s been rested after cooking. 94
3 Cut the carrots in half, length ways, and the onions into 1in pieces. Put these into the bottom of the roasting tray with the rest of the olive oil, garlic and a few rosemary leaves. 4 Put the leg of lamb into the oven at 180˚C for 10–15 minutes (to brown the meat), then turn the oven down to 160˚C. This will also help to keep the meat
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tender, as you won’t be roasting the meat too fiercely. It should take approximately 1 and half hours to cook. The best way to tell if the meat is cooked is by inserting a roasting fork into the centre of the meat, and then lightly touching the fork onto your upper lip. It should be a little hotter than your own body temperature (37˚C). So, for medium rare, cook the lamb to 58˚C; medium would be about 65˚C. If you want to cook the lamb all the way through until it’s ‘well done’, it will need about 2 and half hours in the oven. When it’s ready, remove the lamb from the oven, then leave it to rest on a warmed serving plate for 10 to 15 minutes. 5 While it’s resting, you can make the gravy. Place the whole roasting tray onto the heat and then re-colour the vegetables. Add the chicken stock, bring this to a simmer, and season with salt and pepper. 6 Put half tsp of cornflour in a little container and add 1 tbsp of cold water. Whisk this into the gravy. Simmer it for a few minutes, then pass it through a fine sieve into a clean pan. Press the vegetables really well for maximum flavour.
Buttered peas with soft lettuce: 1 Cook the peas in boiling salted water, refresh them in iced water, drain and then dry.
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2 Sweat the shallots in a pan with 25g butter and cook until almost soft on a low heat with no colour. 3 Add the sliced spring onions, and cook for a couple of minutes, before adding the chicken stock and cream. 4 Bring to the boil and cook for two minutes, then, finally, add the peas. Stir in the butter, add the herbs and lettuce and serve.
Potato Gratin: 1 For the gratin, place the cream, garlic and thyme in a pan. 2 Bring to a simmer, and then remove from the heat and leave to infuse for 15 minutes, before passing through a sieve, pressing really well down on the sieve to extract maximum flavour. 3 Peel the potatoes and slice them on a mandolin at 1mm or 2mm thick.
Take an earthenware dish or flat tray (about 2.5cm deep), and lay the potatoes in layers, topping each with a little cream, salt and pepper, starting with a layer of cream and every other one some cheese. 4 Once built up, the gratin should be 1 and a half cm deep. Sprinkle cheese on the top layer. 5 Place it in a pre-heated oven at 170˚C/ 340˚F/gas mark 3 and a half. It should take about 45 minutes.
To see if it’s done, plunge a knife into the gratin it should go through without resistance. 95
Although he's been cooking since the age of 16, it was when Tom Aikens launched his own eponymous restaurant in London in April 2003 that he sealed his reputation as one of the most exciting young chefs in the UK. Tom and his identical twin brother, Rob, both studied at Norwich City College Hotel School. Tom completed the Advanced Catering Diploma in 1989, securing his first job as a commis chef at the Mirabelle restaurant in Eastbourne. He subsequently worked at various Michelin-starred restaurants in London, including Pied à Terre, before spending a year gaining more Michelin experience at three star level in France. Returning to London in 1996, he rejoined Pied à Terre as head chef and co-proprietor, becoming the youngest head chef to earn a second Michelin star at the age of 26. Tom left the restaurant after a dispute and spent the following year as head chef at La Tante Claire. The following two years were spent working in the private sector, for both Lord Lloyd Webber and the Bamford family, with whom he developed a range of organic products. He opened Tom Aikens restaurant in 2003 which has since won a Michelin star. His second, more informal restaurant, Tom's Kitchen, was launched in October 2006, along with his first cookbook. Tom's Place, a fish and chip shop specialising in sustainable fish, opened in winter 2008.
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ROASTED SALT MARSH LAMB . . . Mark Hill, Executive Chef at the House of Commons presents Roasted Salt marsh Lamb, with slow cooked shoulder tournedo, wild mushrooms and Potato fondant, served with Chanternay glazed carrots. INGREDIENTS Shoulder of lamb: 1 shoulder of lamb Meat glue Pig caul 60grm Agen Prunes 50grm Spinach leaf Rack of lamb: 1 Rack of lamb Salt and pepper Mint & Parsley (chopped) 100g Breadcrumbs 20g Unsalted butter Fondant potato: 4 Potatoes Chicken stock Salt and pepper 25g Unsalted butter Lamb Gravy: 2kg Lamb bones Mirepoix vegetables Red Wine Tomato Puree 100g Seasonal Wild Mushrooms Chanternay carrots: 20 Chanternay carrots 25g Butter Salt and pepper Baby Leeks: 20 Baby leeks Seasoning 10g Unsalted butter Beetroot Puree: 3 Cooked beetroots Thyme 1 Shallot Oil
Shoulder of lamb: 1 Remove the fat of the shoulder then remove the
bark and any gristle. Bat out so it is an even thickness and place in the fridge. 2 Take the meat off in its natural seams and remove all of the veins and gristle, place in a bowl and sprinkle on the meat glue and rebuild the shoulder on the fat with the chopped prunes and picked spinach leaf. Roll to size and wrap in pig caul. 3 Wrap in cling film tightly and tie at both ends. Poach when fully cooked remove cling film and roll in a hot pan to colour. Slice and serve.
Rack of lamb: 1 Take the breadcrumbs, mix with the chopped herbs and softened butter, place into a vac pac bag and roll out to 5mm thick, set in the fridge and then cut to size. 96
2 Clean all the bones and then remove the fat so that there is a thin piece left on the lamb. Place tin foil over the bones and season the meat. 3 Seal in a hot pan and then bake in the oven with the herb crust for about 6-8 mins so it is pink in the middle. Leave to one side to rest
Kidney (lamb’s): 1 Remove the outer film from the kidney and some of the fat so it is level to the kidney. 2 Season and pan fry in a hot pan and place in the oven for 4-6 minutes so it’s pink in the middle allow to rest.
Fondant potato: 1 Peel the potatoes and then cut into rectangular shape, pan fry the potato till golden, then place in a
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tray and add a little stock to cover the bottom of the tray, bake till cooked. Lamb Gravy: 1 Make lamb gravy in the usual manner, add the diced pan fried mushroom to the lamb stock, reduce down to the correct consistency. Chanternay Carrots: 1 Wash and remove any dirt from the carrots. Bring water and butter to the boil, add carrots (they should be just covered), season and cook with a cartouche. Cook until tender.
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Baby Leeks: 1 Wash and then peel the leeks, cook in boiling water with a knob of butter till soft, then serve. Beetroot Puree: 1 Roast the beetroot with the shallot and thyme till soft, then blitz to a smooth puree with a little oil and seasoning to taste. Method for Plating: • Make sure that the plate is polished and hot. • Cut the shoulder into four tournedos and stand one upright at the top of the plate.
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• Place four glazed carrots on the plate at 4 o’clock. • Top the carrots with the fondant potato. • Arrange the baby leeks between the tournedo and the fondant potato. • Top the leeks with 1/2 a Lamb kidney. • Put a quenelle of beetroot puree on top of the tournedo. • Rest the Lamb cutlet against the tournedo. • Spoon the mushroom jus on top of the fondant, and around the plate. • Place a sprig of thyme into the beetroot puree, and serve.
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THE BUGLE
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BANGERS AND MASH . . . Olympic 2004 bronze butterfly winner Steve Parry presents his favourite recipe Bangers and Mash! INGREDIENTS 1 tbsp vegetable oil 9 pork sausages 600g potatoes 1 large onion, sliced 2 tsp flour 1/4 bottle of red wine 60g butter 60ml milk 1 tsp wholegrain mustard 2 tbsp Worcestershire sauce
3 Add the sliced onion to the pan and cook, stirring, for 8 to 10 minutes, until softened. Stir in the flour and cook for 2 minutes, then gradually add the wine, Worcestershire sauce and mustard. 4 Pour in 100ml hot water and allow to bubble for a few minutes to thicken the gravy.
1 Heat the oil in a large frying pan over a high heat and add the sausages. Cook for 20 minutes, turning to brown all over.
5 Drain the potatoes, then put them back in the same pan and return to the heat for about 1 minute to drive off any excess moisture.
2 Meanwhile, cut the potatoes into even squares and put into a large pan of salted cold water. Bring to the boil and simmer for 20 minutes, or until tender.
6 Mash well with the butter and milk, and season. Divide the mash between 3 plates and top with the bangers. Spoon over the mustard gravy and decorate with parsley.
Steve Parry is commonly regarded as one of Britain's greatest swimmers. With a competitive career spanning over a decade, his medal tally currently stands at a total of 11 from events across the world; the most recent of which is a bronze from 2004 Athens Olympics, when he led the British team as captain. From a young age Steve was keen on swimming and began to train seriously at the age of 12. His training intensified further when he took on the aim of competing at the Junior European Championships. At the age of 17, Steve represented Great Britain at the European Championships and won! His commitment to training led him to a place on the British team for the 2000 Sydney Olympic Games. Steve just missed out on a medal position, finishing sixth in his event, the 200m butterfly. Steve went back to training and pushed himself harder than ever before, earning himself a spot two years later at the Commonwealth Games. This time Steve emerged with two medals: silver in the 200m butterfly and a bronze in the team relay event. After Athens and taking part in competitive swimming for over 10 years, Steve decided it was time to turn his focus towards his business talents and opened his company, Total Swimming.
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PORCHETTA WITH ROSEMARY-ROASTED POTATOES . . . Celebrity chef Maria Elia presents one of her favourite recipes - This gorgeous Tuscan dish is full of autumnal flavours. The pork is slow-roasted in a mixed-herb crust, making it fragrant and fall-off-the-fork tender. INGREDIENTS Serves 4. Long cooking time For the porchetta: 1kg piece boneless pork belly 2-3 garlic cloves Pinch sea salt 3 tsp fennel seeds 1/2 bunch sage leaves, picked and roughly chopped 2 sprigs rosemary, picked and chopped Pinch chilli flakes 1/2 zest of a lemon 50g capers, rinsed and roughly chopped 1 tbsp olive oil Ground black pepper 1 carrot 1 onion 125ml water For the potatoes: 800g Desiree potatoes, peeled and cut into 3-4cm pieces 4 tbsp olive oil 2 sprigs rosemary, picked Pinch salt
2 Transfer to a bowl, and add the rosemary, chilli flakes, lemon zest, capers, olive oil, a grinding of black pepper and mix. Lay the pork on a board skin side up, smear the herb and caper mix over pork and roll lengthways. 3 To roll the pork, start in the middle and tie very tightly with one piece of string, continue to make 2 more ties on either side. Cut the carrot and onion into quarters, place in a roasting tin and put the pork on top.
To make the porchetta: Preheat the oven to 400/200/Gas 6.
The carrot and onion will act as a trivet and stop the pork sticking to the tin. Roast for 20 minutes. Reduce the oven temperature to 300/150/Gas 2, add 250ml of water and cook for 2 hrs. Remove the pork from the oven and set aside in a warm place to rest.
1 Score the pork fat and remove any excess with a craft knife as this will help with the crackling. Crush the garlic in a large pestle and mortar with a good pinch of sea salt, add the fennel seeds and sage and bruise.
4 Heat the roasting tin on the hob and scrape any caramelised pieces and pour the cooking juices into a jug. Cut the pork into 4 pieces and serve with rosemary roasted potatoes and the pork juices.
You will need butcher's twine - 5 pieces, cut into 20cm-long pieces, and a craft knife for scoring the pork skin.
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To make the potatoes: 1 Start to cook around 40 minutes before the end of the pork’s cooking time. 2 Place the peeled and chopped potatoes in a pan, add a pinch of salt and cover with water. Bring to the boil and simmer for 8 minutes. Pour into a colander, drain and shake until the potatoes are ‘fluffy’. Heat the oil in a roasting tin, then carefully add the potatoes, season with sea salt and add the rosemary. Allow the potatoes to colour a little then shake. Place in a pre-heated oven 400/200/Gas 6 for approx 30 minutes until crisp.
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PORK FILLET MARINADE . . . Year 2, class ST, student Alex Ross presents one of his favourite recipes - Pork fillet marinade, excellent on the barbeque. INGREDIENTS 1 to 2 pork fillets 1/4 cup dark soy sauce 1/4 cup lemon juice 2 tbsp dark brown sugar 1 tbsp olive oil Pinch dried coriander Tabasco if desired 1 Combine all ingredients. Place the pork fillet into marinade and leave for 4 to 6 hours.
Slice pork into steaks and barbeque for several mins until cooked through. 2
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3 Boil remaining marinade to make sauce, pour over cooked pork and serve with salad and potatoes.
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COSTOLETTE DI MAIALE CON SALVIA . . . 1 BAFTA, 4 Golden Globes and five-time Oscar nominee Kate Winslet loves Italian cooking, thanks to an old boyfriend who gave her a fascinating French novel of over-the-top amour-and a shot of intellectual confidence. INGREDIENTS 1kg diced potatoes, part boiled and drained 4 thick pork chops 16 fresh sage leaves 1 1/2 bulbs of garlic (only peel 1 clove) 100g of smoked bacon (cut into small pieces) 60g butter 1 tsp lemon juice (optional) 8 stoned prunes Salt and pepper 3 tbsp olive oil 200g smoked bacon lardons There are different versions of this, some with walnuts or with apricots and Italian ham.
Preheat oven to 220ยบC 1 Using a small sharp knife cut a small pocket along the side of each chop. Be careful not to cut right through the chop and mind your fingers!! 2 Put half of the sage leaves in a food processor with the peeled clove of garlic, the smoked bacon, butter, prunes, lemon juice (if included) and a pinch of salt and pepper, puree until it is a smooth consistency. Divide mixture between the pork chops and push into the pockets.
oil then put into a roasting pan and place in the preheated oven. 4 Meanwhile, heat a tbsp of olive oil in a heavy frying pan and add the pork chops. Fry for 10 minutes, until brown on both sides, then remove the pan of potatoes from the oven and place the chops on top. Put the pan back into the oven for 15 - 20 minutes, or until cooked through and the potatoes are lightly roasted, then remove the pan from the oven and serve with green beans.
3 Put the lardons into a large bowl, with your potatoes, the remaining sage leaves, and the rest of your whole unpeeled garlic cloves and coat with 2 tbsp of olive
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Kate Winslet came into her talent at an early age. She scored her first professional gig at 11, dancing opposite the Honey Monster in a commercial for a kids' cereal. The role that transformed Kate from art house attraction to international star was Rose DeWitt Bukater, the passionate, rosy-cheeked aristocrat in James Cameron's Titanic (1997). Young girls the world over both idolized and identified with Winslet, swooning over all that face time opposite heartthrob Leonardo DiCaprio and noting her refreshingly healthy, un-emaciated physique. Winslet's performance also garnered a Best Actress nomination, making her the youngest actress to ever receive two Academy nods.
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SPICY SAUSAGE PASTA . . . Year 5, class GA, student Jay Wall presents his favourite recipe of a spicy sausage pasta. INGREDIENTS Serves 4: Olive oil 10 Frankfurters 1 pack of mushrooms 1 beef oxo cube 2 tins chopped tomatoes 2 cloves of garlic 1 onion 2 peppers Worcestershire sauce Chilli powder Tomato pure
Bit of olive oil in the pan, add the chopped onion, garlic and fry off in the pan for a couple of minutes. 1
Slice up a pack of 10 frankfurters and also place in the pan. 2
3 Add chopped peppers (green and red) and 2 tins of chopped tomatoes. 4 Add an oxo cube and stir, also add several lugs of worcestershire sauce. 5 Next chop up a whole packet of mushrooms and add to the mixture, adding a generous amount of tomato puree. 6 Sprinkle with chilli powder and leave to simmer on the stove, whilst cooking the pasta. 7 Bring pan of water to boil, put in pasta for 8 to 10 minutes, then drain and put into the mixture.
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8 Stir to cover the pasta. To serve sprinkle with grated cheese and add some garlic bread on the side..
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ROAST PORK WITH TAMARIND GLAZE . . . Celebrity chef Roopa Gulati presents one of her favourite recipes Roast spice-crusted pork with tamarind glaze. INGREDIENTS 1kg 250g boned pork loin, with rind, scored 1 good-sized pinch of sea salt 2 dried red chilli’s, broken into rough pieces 3 small sprigs thyme For the Crust 1 tbsp cumin seeds 2 tbsp fennel seeds 2 tsp black peppercorns 1 tsp ginger powder 1 orange, grated zest 1/2 tsp salt For the Tamarind Glaze 2 tsp tamarind concentrate 100 ml chicken stock 2 heaped tsp muscovado sugar 1cm ginger, peeled shredded Spiked cape gooseberry sauce 100g sugar 200ml water 350g cape gooseberries (physalis) 2 tbsp oil 3/4 tsp mustard seeds 12 curry leaves 1 red pepper, diced dash of gin
Preheat the oven to 220C/gas 7. Using a sharp knife, remove the rind from the pork along with a thin layer of fat. Rub the rind with salt, and insert sprigs of thyme and broken red chilli’s between the scored marks. Place in a roasting tin and leave on one side while you make the spice crust. 1
2 Heat a griddle over a medium flame and lightly toast the cumin seeds, fennel
seeds and peppercorns. Tip into a mortar and pound with a pestle until fine. Sieve the spice mix and stir in the grated orange zest and salt. 3 Rub the spices over the pork, on all sides, and place the meat in a separate roasting tin. Roast the crackling and joint of pork in a hot oven for 30 minutes – until the meat has coloured and the crackling is crisp. Remove the crackling from the oven and keep warm while you finish cooking the pork. 4 In a small pan, combine the tamarind concentrate, stock, sugar and ginger. Bring to a boil and cook for 2-3 mins.
2 While the syrup is on the go, heat the oil in a saucepan, over a moderate heat, and toss in the mustard seeds and curry leaves. Stir and fry for a few seconds – until all the popping and crackling quietens down. 3 Tip in the fruit and add the diced chilli pepper - turn the heat down a tad and cook, covered, until the fruit has softened but still holds its shape. Add splashes of syrup and a dash of gin to the fruit while it’s cooking. You need enough syrup to moisten the fruit – not too much. Keep an eye on the pan to check the syrup doesn’t start to caramelise. Serve warm with the roast pork.
5 Turn the oven down to 180C/gas 4. Pour the tamarind glaze over the pork and cover with foil - continue roasting for a further 20 minutes, until the pork is tender and the juices run barely pink when the meat is pierced. 6 Remove from the oven and leave the pork to cool for 15 minutes before carving into thick, meaty slices. Serve with the cape gooseberry sauce.
Gooseberry sauce 1 Dissolve the sugar in the water and simmer for 2-4 minutes. Remove the capes from the gooseberries, and pierce each berry with a sharp knife – this helps in making the juices run while they’re cooking. 105
Modern British cooking is a celebration of multicultural belonging, where root ginger, tamarind, and red hot chilli’s are as likely to be used in a robust curry as they are in an innovative roast. With this sticky-glazed pork joint, I’ve combined the succulence of British-reared pork with the aroma of Asian spices – a great marriage of ingredients and a feast of international flavour.
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TATTIE SCONE WITH AYRSHIRE SMOKED BACON . . . Celebrity chef Lawrence Keogh presents a recipe that he did on Saturday Kitchen because ‘Roast’ was awarded best breakfast in London. INGREDIENTS For 4 people 300gms cooked mashed potatoes 80gms flour 20gms butter 1 egg yolk Pinch mace 12 rashers 8 field mushrooms 4 plum tomatoes Salt and pepper 4 free range eggs 150mls of Worcestershire sauce 50mls Vegetable or sunflower oil
Method 1 Pour Worcestershire sauce in a pan and reduce by over a 1/3. 2 Peel mushrooms and place butter in centre of the cup and place on tray in oven. 3 De core tomatoes and cut in half lengthways, add a knob of butter, season and place in oven and bake.
4 Put the bacon on a baking sheet and place in oven or hot grill. 5 Mix the warm mash with the butter and flour to form a dough, season with mace and salt and pepper. 6 Roll out potatoes dough on a floured surface approx 3.5” (9.5cm) Length by 2” (6cm) wide and 1/2” ( 1.5cm thick. 7 Have a hot griddle pan ready and smear very lightly with oil and place in the Tattie scones and give them approx 20- 30 seconds each side until golden crispy brown, take out and keep warm.
two mushrooms on top, put the tomatoes in the same pan as the Worcestershire sauce so that they soak up the flavour and put them beside the mushrooms. 10 Now put the crispy bacon on top of that, followed by the egg which has been seasoned. 11 Then add the second tattie scone as a lid, pour any excess Worcestershire sauce around the plate and serve.
8 Crack the eggs into a small frying pan (blinis pans are best to keep the shape of the eggs) and cook on a gentle heat trying to avoid crispy egg white. 9 Have 4 warm plates ready then assemble. Place tattie scone on a plate and place
Lawrence Keogh is head chef at the renowned Roast restaurant located in London's Borough Market. He has cooked for a number of dignitaries and royals, including the Queen Mother, Margaret Thatcher and the late King Hussein of Jordan. Lawrence produced a recipe book called Food For Life, from which all proceeds went to the National Kidney Foundation. Lawrence has made recent appearances on BBC One's Saturday Kitchen and UKTV Food's daily show Market Kitchen. 106
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SPINACH, POTATO, BACON & OLIVE QUICHE . . . Celebrity chef Peter Gordon presents one of his favourite recipes – Spinach, potato, bacon and olive quiche, serves 6 as a lunchtime meal. INGREDIENTS 300g shortcrust pastry flour, for dusting 60g diced bacon (or pancetta or chorizo) 1/2 tsp sweet pimentón 50g butter 1 large potato, peeled and cut into 1cm dice 250ml single cream 120ml hot water 1 large handful of raw spinach, washed and coarsely shredded 2 eggs, plus 1 yolk, lightly beaten 8 large black olives, pitted and halved
1 Preheat the oven to 180˚C/gas 4. Roll out the pastry on a lightly floured surface and use to line a 24cm round or 20cm square quiche dish. Line the pastry shell with baking parchment, weight with baking beans or dried pulses and blind-bake
until just golden brown (1215 minutes). Remove from the oven, leaving it on, then remove the beans and lining paper.220°C for 6 minutes. In a wide pan, sauté the bacon and pimentón in the butter until beginning to crisp up, stirring often. Add the potato and cook for a further 2 minutes, stirring often. Add the cream and the 120ml hot water, and bring to the boil. Then gently boil until the potato is almost cooked, around 5-8 minutes. To test, cut a piece with a sharp knife – it should offer a little resistance. 2
the mixture into the pastry case and dot the olives over the top – poking them into the mixture slightly. 4 Place the quiche dish in the centre of the oven and bake until the egg has set, around 15-20 minutes. Take from the oven and leave to cool for 10 minutes before serving – although this is equally delicious eaten cold.
Recipe taken from ‘Vegetables - The New Main Course’, by Peter Gordon
3 Keeping the pan on the heat, stir in the spinach until it wilts. Take off the heat and then quickly mix in the egg and a little seasoning – the bacon will already be salty so go a little easy with this. Pour
New Zealand-born Peter Gordon, co-owner and head chef of London's Providores and Tapa Room, is renowned as a leading light of the Antipodean 'fusion' style of cookery. Peter is the author of several other cookery books, including Cook at Home with Peter Gordon, A World in my Kitchen and Salads - The New Main Course. His most recent book is Vegetables: The New Main Course. Peter has appeared on various TV programmes on BBC, Discovery, Channel 4 and the Carlton Food Network, as well as on networks in New Zealand and the US. He appeared in the BBC Two series Food Poker in autumn 2007. 107
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VITELLO VESUVIO . . . David Hall, Owner and chef at Reggina’s Ristorante Italiano presents Vitello vesuvio. David said “my wife always asks me to show her some dishes to cook at home and this one she has been able to master”. INGREDIENTS Serves 2 2 x 180g slices of Veal topside 80g breadcrumbs 1 beaten egg 10g seasoned flour cooking vegetable oil Arrabiata pasta sauce: 2 rashers of streaky bacon chopped 1/2 onion chopped 1 clove of garlic crushed Pinch of crushed chilli’s sm tin chopped tomatoes 40g cooked spaghetti 4 basil leaves chopped 2 tsp olive oil 1 Take the veal and place on a chopping board, cover with cling film and bash it with a rolling pin until its is about 5mm thin, cut in half.
Place the veal into the seasoned flour, then the egg and then the bread crumbs, making sure you get rid of the excess each time. 2
3 Cook the veal in a shallow frying pan until golden brown on both sides, remove and keep warm.
with salt only, gently simmer for 5 mins, then add the chopped basil and cooked spaghetti, heat through.
Arrabiata Pasta Sauce: 1 Heat up the olive oil in a pan, add the onions, chopped bacon, garlic and chilli, cook with out colour. Add the tin of chopped tomatoes, season
2 Present the dish by placing the spaghetti arrabiata on a plate with the 2 veal escalopes on top with a wedge of lemon. Boun Appetito!
Joint owners Giuseppe Farinella and David Hall. 108
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N SU O OW N PE DA N Y S!
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GARLICKY GRILLED BEEF TENDERLOIN WITH HERBS . . . Striking actress Jeri Ryan presents two of her favourite recipes Grilled Potato & Onion Salad and Garlicky Grilled Beef Tenderloin INGREDIENTS For the Salad: 1 pound sliced meaty bacon 3 red onions, sliced 1/2” thick 1/4 cup extra-virgin olive oil kosher salt and freshly ground black pepper 3 1/2 pounds small new potatoes (about 1 1/2 inches in diameter), scrubbed 1/2 cup mayonnaise 1/2 pound blue cheese, such as Gorgonzola, Roquefort or Maytag Blue, crumbled The Garlicky Grilled Beef: One 4 1/2 pound trimmed beef tenderloin 1/3 cup extra-virgin olive oil 6 garlic cloves, thinly sliced 2 tbsp coarsley cracked black pepper 1 tbsp chopped thyme 2 tsp chopped marjoram 2 tsp chopped rosemary 2 tsp kosher salt (2 to 4 hr Marinating)
Ryan’s favourite sandwich stuffing is a mix of crumbly cheese, crispy bacon and charred red onions. She likes the savory combination so much she’s turned it into a salad with tender new potatoes. It’s incredibly good as a side with grilled beef tenderloin or steak. Preheat oven to 200ºC. 1 Spread the bacon slices in a single layer on a baking sheet. Bake until they are brown and crisp, about 15 mins. Transfer the bacon to paper to drain. Crumble into 1/2” pieces.
2 In a large bowl, toss the red onion slices with 1 tbsp of the olive oil. Season with salt and pepper. Grill the onions over moderately high heat, turning once, until lightly charred and tender, about 5 mins. Cut the grilled onions into 1/2” pieces. 3 In a large pot of salted cold water, bring the potatoes to the boil. Simmer until they are beginning to get tender, about 5 mins. Drain the potatoes and cut them in half. In a large bowl, toss the potatoes with the remaining 3 tbsp of olive oil and season with salt and pepper. Grill the potatoes over moderately high heat, turning once, until they are tender and browned, about 5 mins.
In a large bowl, mix the mayonnaise with the blue cheese. Add the bacon, onions and potatoes and toss to coat. Transfer the salad to a clean bowl and serve. 4
The Garlicky Grilled Beef 1 Fold the thin end of the tenderloin roast under to make the meat an even thickness. Tie the roast at 1” intervals and transfer to a large rimmed baking sheet. In a small bowl, combine the olive oil with the garlic, pepper, thyme, marjoram, rosemary and salt. Rub the herb oil all over the roast and refrigerate for 2-4 hours. Bring to room temp before grilling. 2 Grill the roast directly over a moderately high heat,
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turning often, until nicely charred, about 30 mins for medium-rare. Transfer to a carving board and let rest for 10 mins. Slice the roast 1/2” thick and serve. Many fans of striking actress Jeri Ryan may not have been aware of her passion for fine cuisine, which has taken shape at Ortolan. Temporarily putting her acting career on hold to open Ortolan, Ryan has fulfilled her lifelong dream of opening a restaurant; a dream that she and Émé share. The couple collaborated on everything from Ortolan’s concept to its design, and Ryan devotes much of her time to the restaurant. "Although Los Angeles has plenty of French food, there are few posh French restaurants. A signal exception is Ortolan, not only because of the highly creative haute cuisine Chef-Owner Christophe Emé serves—it was Esquire Magazine's pick as one of the top 20 new restaurants of 2005—but for presence of a glamorous Hollywood celeb crowd that includes Emé's wife and business partner, actress Jeri Ryan." Best French Restaurants in USA USAToday.com / March 14, 2008
Ryan landed roles in popular TV shows Matlock, Melrose Place, as well as made-for-TV movies. In 1997, Ryan was cast as Seven of Nine in Star Trek: Voyager, followed by the role of Ronnie Cooke in David E. Kelley’s critically acclaimed Boston Public, which enjoyed a four-year run. Ryan’s movie credits include Men Cry Bullets, Disney’s The Kid, Wes Craven Presents: Dracula 2000, The Last Man, and Down with Love.
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BEEF WELLINGTON . . . Former Chef to H.M. Queen Elizabeth II and Diana, Princess of Wales, Darren McGrady presents - Beef Wellington. INGREDIENTS Serves 6 3lb Beef tenderloin cut from the middle or tail 1 tbsp olive oil 1 tsp salt 1 tsp coarse ground black pepper 1/2 tsp dry English mustard powder 1/2 tsp celery seeds 8 ounces foie gras (or a good liver pate) 1 lb portabella mushrooms – pureed in a blender 1 small onion - finely diced 1 tsp salt 1 tbsp Worcestershire sauce 1/2 cup heavy cream 2 ounces butter 1 egg, beaten for glazing 1 box Dufour classic puff pastry (14ounces) OR 1 box Pepperidge farm puff pastry (1.1lb)
Preheat the oven to 200. 1 In a large pan add the butter, onion and salt and cook until the onion softens. Add the mushrooms and sweat until the liquid evaporates. Add the cream and Worcestershire sauce and reduce again to a smooth paste. Adjust the seasoning and set aside to cool. 2 Heat the oil in a non stick frying pan and season the beef with the mixture of salt, pepper, mustard and celery seed. Sear the beef on all sides and then remove to cool completely. 3 Roll out the pastry to fit the size of the beef. Spread the mushroom mix (duxelles) over the pastry leaving at least 3 inches around the edges. Slice the pate and
layer in the centre of the pastry and place the tenderloin on top. Fold the pastry and mushroom mix over the tenderloin and stick with the beaten egg. Neatly fold in the two ends. Turn the Wellington upside down onto a baking sheet so that the pastry crease is underneath. And brush the top of the pastry with the remaining egg. 4 Place the Wellington into the oven and cook for 10 minutes. Reduce the heat to 180 and cook for a further 20 minutes or until the pastry is golden brown. Remove from the oven and allow to rest for at least 5 minutes before slicing. Trim off the ends of pastry and cut into 6 nice slices and serve with a Madeira wine sauce or a hollandaise.
After 15 years of royal service to Queen Elizabeth II of England and Diana, Princess of Wales, Darren is now employed as a private chef in Dallas, Texas. He also teaches cooking classes and his first cookbook, Eating Royally, was released in August 2007. 112
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BEEF WELLINGTON . . . Former Atomic Kitten singer and Celebrity Masterchef Champion 2008 Liz McClarnon presents her winning dish for Beef Wellington. INGREDIENTS 3 potatoes 2 chopped garlic cloves 1 chopped shallot Port Oxtail stock Streaky bacon Dried plum Mango chutney Puff pastry Mushrooms Salt & pepper Truffle oil Shredded cabbage Double cream One tall compact looking beef fillet Thyme, Rosemary & Parsley
1 Peel 2-3 potatoes and put on to boil. 2 Put 2 chopped garlic cloves and 1 chopped shallot in frying pan with parsley, add some port and reduce. Add more port then enough of your stock to make a sauce (I used oxtail stock) leave on low heat. 3 Take a slice of streaky bacon and roll half a dried plum with some mango chutney in it. Pierce it with cocktail stick put in medium heat oven for 7 mins. Cut out a small saucer sized circle of puff pastry put on buttered baking tray in oven 200ºC for 12 mins.... 4 Chop up mushrooms and cook in some butter season
with salt and pepper and add a small amount of truffle oil. 5 Put shredded cabbage in double cream, add salt, add quite a bit of pepper, mash the potatoes. Put rest of double cream in a pan and warm it. Put cream and some melted butter into the mash.
8 On top of pastry place meat. Stick the prune in bacon into the mash. Pour sauce over..... VOILA!!!!
6 Cover the beef in oil, add salt and pepper, seal the beef so it's brown on each side for seconds. Put it in oven with a few sprigs of thyme and rosemary and some stock spooned over the top, for 6 mins at 200ºC.
Place cooked pastry on plate and poke a hole in it so you can fill it up with mushrooms. Fill up with mushrooms. Place a metal circular cutter (don't know what they're called) next to it and place some creamed cabbage inside, then on top place the creamy mash.... 7
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As one third of Britain’s biggest girl band, Atomic Kitten, Liz has travelled the world on sell out tours, has countless awards and number 1 singles and albums under her belt, sold 8 million records globally as well as bringing pop music back to the masses in 2001 when the band released “Whole Again” which spent 4 weeks at number 1 in the UK chart, 6 weeks at number 1 in Germany, and was number 1 in 17 other Countries.
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BEEF VINDALOO . . . Celebrity chef Tony Singh presents Beef Vindaloo - Slow braise shin of highland beef with Kashmir chilli’s and saffron Potatoes. INGREDIENTS For the Shin: One 3 to 4 kilo shin cut in half on the bone Beef Shin Marinade: 1 Big Pinch Black Cumin Big pinch Star anise freshly ground 1 handful red dry Kashmir chilli’s crushed 1 handful garam masala Salt Marinade for 36 hours 6 sliced Spanish onion Beef cooking Stock: Beef Stock to cover shin Red chilli’s fresh Coriander seed handful Cook over night Potatoes: Parisian cut out of Maris piper potatoes 0.5 grams of Kashmir saffron (very very strong) Pinch of Hing Maldon sea salt 5 teaspoons ghee 1 Trim off excess fat from shin, place in a large pot add all the beef marinade ingredients rub well over the beef then place in fridge for 24 hours. 2 Place in a large pot, cover with the beef stock and the other ingredients, bring to the boil, cover and place in oven cook for 8 to 10 hours on 130ºC but keep checking for tenderness from 7 hours onward. Once the beef is cooked take out and place on
tray, pass the cooking liquor through double muslin and begin to reduce by 2/3rds. 3 Pick off all the meat from the shin take out any gristle or fat that might still be there, Place in a bowl add some of the reduced cooking stock, season and shape into 7 ounce balls, place on tray to cool down and firm up. 4 Once cool wrap in muslin and secure with string they will be heated up in a pan of simmering stock. 5 For the sauce take the reduced cooking liquor and add equal amounts of basic gravy sauce and fresh coriander and season to taste. 6 For the potatoes, heat up ghee in the pan ,move to the side, add the Hing then wait 1 minute and the saffron and salt, cover with cold water bring to the simmer, take off the heat and let the potatoes cool down and finish cooking in the pan.
To plate: • place beef in a pan of simmering stock to heat through • warm potatoes in cooking water, add butter and ground pepper • heat up sauce • in a deep bowl place 9 balls of potatoes in a circle then pop in the beef on top of this, sauce and sprinkle with fresh coriander - serve. 114
Tony Singh is the head chef and cofounder of Oloroso, a contemporary restaurant in Edinburgh. Before setting up Oloroso, Tony clocked up more than 15 years experience as a chef, working at Scottish establishments including The Balmoral Hotel, Martins Restaurant, The Royal Yacht Britannia and The Royal Scotsman train. In 2000 he was awarded the title of ITV Chef of The Year. Tony first appeared on BBC Two's Ready Steady Cook in June 2008.
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PURBANI
~
BOTLEY
~
Telephone: 01489 783161 / 788200 Open 7 days a week 12 noon - 15.00 then 18.00 - midnight including bank holidays
The family run Botley Purbani established in 1983, was the flagship restaurant of the Purbani chain of fine dining venues. As a fully licensed restaurant the Botley Purbani can accommodate parties of up to 100 people and we also offer catering for outside events like weddings and corporate functions. If you want a romantic meal, a place to celebrate a special occasion with friends, or you need a venue for a works function please get in contact with us now and join our ever growing list of satisfied customers. Weekday delicious evening buffet available Eat as much as you like for just ÂŁ12.95
2a The Square, BOTLEY
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www.purbani.info
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BEEF IN GUINNESS CASSEROLE . . . BBC Radio Solent presenter Alina Jenkins presents one of her favourites. My son Max loves this and it’s a great recipe for a cold day. The best thing is that you can make it in the morning, pop it in the oven and forget about it for 4 hours whilst you do other things! INGREDIENTS Serves 6-8 1.8kg/4lbs chuck steak, cut into 5cm/2in piece (the cheaper cuts with a bit of fat on work best) 2 tbsp vegetable oil 55g/2oz unsalted butter 40g/1 heaped tbsp plain flour salt and pepper 450g/1lb shallots 1 litre/1 & half pts Guinness or other stout 900ml/1 & half pts fresh beef/chicken stock (or a Knorr stock cube works just as well) 2 tbsp soft dark brown sugar 1 tbsp Dijon mustard salt and pepper
Preheat oven to 140ºC/ 275ºF/Gas 1. 1 Heat the oil and butter in a large non-stick frying pan. 2 Place the meat in a large bowl and add the flour and seasoning. Mix together to coat the meat. Shake off any excess flour. Add the meat to the pan and cook until the meat is brown on both sides
(you may have to do this in batches) 3 Meanwhile place the shallots into a bowl and pour over boiling water. Leave to stand for 2-3 minutes to soften then peel.
4 Remove the meat and place in a large heavy-based casserole dish. 5 Drain the shallots and add whole to the pan and cook for 2-3 minutes. 6 Meanwhile add the mustard and brown sugar to the meat in the casserole dish and stir. Then add the shallots to the dish. 7 Stir in about a quarter of the stout to deglaze or remove the sediment from the pan which cooked the beef and shallots. Pour into the casserole dish. 8 Add the remaining stout and beef stock to the casserole dish. Place in the oven. Cook for between 3.5 and 5 hours (depending on your oven!) at 140C/275F/Gas 1 or until the meat is tender.
Serve with creamy mash and a selection of vegetables. 116
TIPS: Keep some Guinness to one side as it may need topping up during the cooking process. I sometimes add some button mushrooms which I’ve sautéed in butter for the final hour of cooking time. Also, try adding dumplings for the last half hour.
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BEEF & GUINNESS PIES . . . LSA Jackie Wilcock presents one of her favourite recipes The secret to this pie is the filling to be well marinated in, Guinness, spices and herbs with a little citrus fruit to add zest INGREDIENTS Preparation Time: Marinating + 20 minutes Cooking Time 135 minutes Ingredients (serves 8) Marinate overnight Lemon – Juice and zest 1 tbsp Mixed herbs 1 tsp of mixed ground spice 2 kg diced chuck steak 4 crushed cloves garlic 400ml Guinness 1 tbsp oil 2/3 cup plain flour 3 sliced onions 2 cups beef stock Ready-rolled puff pastry 1 beaten egg
1 Put Steak, Herbs, spices, garlic, lemon juice, zest and guinness in a bowl, mix well and leave in fridge overnight to marinate. 2 Brown 2kg diced chuck steak in hot oil. Set aside. Cook 3 sliced onions in 1 tbsp oil until golden. Sprinkle in 2/3 cup plain flour and cook for 1 min. 3 Return meat and marinate juices to pan, and 2 cups beef stock. Bring to the boil. Reduce heat, simmer for 2 hours until tender and sauce has thickened. 4 Preheat oven to 200°C. Spoon beef mixture into eight 250ml ovenproof ramekins. Cut out eight
circles of ready-rolled puff pastry to cover. Press firmly onto dishes and seal. Brush with 1 beaten egg, place on a tray and bake for 25 minutes until golden. Freeze uncooked pies, wrapped in plastic then foil. Defrost before cooking.
I am Jackie Wilcock Mother of 2 - James 8 who goes to Botley School and Tamsin who is 11 and goes to Wildern. I also work at Botley School as a LSA. I am a member of FOBs and on the Swimming Pool Committee. I am very committed to keeping Botley School’s Swimming Pool open as it is such a benefit to the children in the school. My inspiration for this recipe came from my Favourite Author Dick Francis Book Dead Cert, it is about a chef who is in danger of losing his restaurant. He is making a pie and he says to always add seasoning and marinates to the meat before cooking, I always do this now and I find the meat tastes so much better. 117
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JAZZY CORN BEEF SURPRISE . . . Year 3/4, AM, student Matthew Gabbott presents one of his favourite recipes - Jazzy corn beef surprise. INGREDIENTS 2 large onions Mushrooms 1 tin of corn beef Potatoes Branston pickle Grated cheese 1 tin of baked beans
and golden. Then add the mushrooms and cook for a further 4 minutes. 4 Chop the corn beef into small pieces and place in a serving dish.
1 Peel potatoes, boil them and mash them.
5 Add the onions and mushrooms. Next scatter with Branston pickle and put the beans on top.
2 Meanwhile chop the onions and mushrooms.
6 Place the mash potato on top of the ingredients.
Heat oil in a pan and add the onions and fry until soft
Finally sprinkle with grated cheese to taste.
3
7
8 If preferred place dish under a hot pre-heated grill until cheese begins to bubble.
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YORKSHIRE PUDDING . . . Children’s author and illustrator John Patience presents Yorkshire Pudding, the food of the Gods! OK, so here’s my recipe for Yorkshire Pudding - the food of the Gods! It’s not as precise as a recipe you would find in a cookery book but this is my way of doing it! Preheat the oven to 200. 1 Break 2 eggs into a bowl, add a little salt. Add some flour (I think it’s about 4oz, but I just do it by eye now and don’t bother weighing it) and some milk and mix it all up really well. 2 When it looks nice and smooth and creamy - about
the consistency of double cream but no thicker - you know you've got it right. 3 Put a little vegetable oil into your baking tin (I use one of those tins divided into individual sections) and heat in the oven for about 5-10 mins, until the oil is really hot. Take out the tin and pour some batter to fill each section - if the oil is hot enough the batter should sizzle as it goes in. Put back into the oven and cook for about 25 mins. Hey Presto!
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MEATBALLS IN TOMATO SAUCE . . . Year 1, class GW, student Grace Latter presents one of her favourite recipes - Serves 8 (or freezes really well to give you two meals). INGREDIENTS Meatball mixture: 500g minced beef 500g minced pork 2 eggs 4 tbsp grated parmesan 2 cloves garlic, minced 2 tsp dried oregano 6 tbsp breadcrumbs seasoning to taste Tomato sauce: 2 medium onions 2-4 cloves garlic 2 tsp dried oregano 2 tbsp unsalted butter 2 tbsp olive oil 700g bottle tomato passata season to taste small tub of single cream (optional)
1 Place all the meatball mixture into a food processor and blitz to combine. 2
4 Heat oil and butter in a large saucepan, add the onion mixture and cook over a low heat with the lid on for about 10 minutes.
Put onion, garlic and oregano into a food processor and blitz to a pulp.
5 Add the passata, plus half the empty bottle of cold water, season and cook for 10 minutes.
Roll into small, roughly walnut sized balls. 3
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6 Add the meatballs and cook for 20 minutes. 7 Stir in the cream, if using, and serve with your favourite pasta.
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MEG’S CHILLI . . . Year 5/6, class CG, student Megan Jones presents one of her favourite recipes - Chilli (you can have it as hot as you like by, adding more chilli). INGREDIENTS 1 lb mince beef 1 onion chopped 2 clove garlic 1 tsp chilli powder (or if, like me, you like it hot,add more) 1 oxo cube 2 tins chopped tomatoes 2 tins kidney beans Half tsp sugar Pinch of Basil Pinch of Parsley Pinch Rosemary 1 Fry the mince and onions until the onions are soft, then add the crushed garlic
and oxo cube, mix well Add the tin tomatoes and the chilli powder (the heat of the chilli will depend on the type of chilli powder you have.
sugar brings out the taste of the tomatoes
2 Next add the kidney beans, sugar and spices. mix well (the
3 Turn the heat down, simmer for 1 hour and serve with rice.
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FORSYTH’S STEAK DIJON . . . British BAFTA award-winning showman and entertainer Bruce Forsyth, CBE presents his steak dijon, as formerly served at the Wig and Pen Club, London. INGREDIENTS Sirloin steak English mustard Demerara sugar 1 Grill both sides of a sirloin steak. 2 On one side spread a generous amount of English mustard. Sprinkle Demerara sugar on top of the mustard, again be very generous. 3 Put under a very hot grill until the sugar starts to
bubble and caramelise, then serve with new potatoes and a salad or vegetables of your choice. Hope you enjoy it! Bruce Forsyth, CBE (born Bruce Joseph Forsyth Johnson on 22 February 1928) is a British BAFTA award-winning showman and entertainer, who achieved celebrity status on the show Sunday Night at the London Palladium, and became a household name in the UK, going on to present the television shows The Generation Game, Play Your Cards Right, The Price Is Right and Strictly Come Dancing. 121
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SADDLE OF NEW FOREST VENISON . . . One of only 20 Fellow Master Chefs in the world, Steven Saunders presents one of his favourite recipes - Saddle of New Forest Venison. INGREDIENTS Serves 4 4x 6oz pieces of Venison Saddle 1 good size parsnip or organic carrots Redcurrant jelly 1/2 pint beef stock 1/2 pint game stock (mix both together and reduce by half) 1 sprig thyme 1 sprig rosemary Salt/pepper Unsalted butter 2 tbsp red wine 1 Add your beef and game stock and reduce slowly by half and add the red wine, add the redcurrant jelly and taste, set aside or keep on a low heat.
2 In a small frying pan, with a little olive oil and butter, seal off your venison for 20 seconds on each side. Season with salt and pepper and place in an oven for 6/8 minutes until medium to rare. Remove from the pan and rest. 3 Roast off your parsnips, (which have been peeled and quartered) in olive oil, butter with the thyme and rosemary.
Assembling the dish 1 Gently carve venison into 4/5 pieces and put in centre of the plate on the potatoes. 2 Place your roasted parsnips around the plate
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and gently drizzle with the reduced sauce. Serve with dauphinoise potatoes or garlic crushed potatoes and some crisp spring greens.
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CORNISH PASTIES . . . Year 5/6, class TO, student Chloë Plumley presents her family recipe - “I wrote this with my Gramps who is Cornish, it will make 2 good-sized scrumptious Cornish pasties, We use strong white bread flour because this makes a nice crisp pastry”. INGREDIENTS 9oz strong white bread flour 4 and half oz of fat (a mixture of lard and block margarine or butter) 9 tbsp iced water 4oz rump steak or topside 6oz new potatoes 1 medium sized onion Dried or freshly chopped parsley Salt & pepper to taste Milk for glazing
1 Weigh the flour and add a pinch of salt. Rub the fat into the flour to a consistency of fine breadcrumbs (use fingertips only so as to keep the mixture as cool as possible).
Add the water and mix in with a spoon or fork. Place the pastry mix into the fridge to rest. 2
3 Cut the meat into chunks of about 1 centimetre. Then peel the potatoes and chop the onion. 4 Remove the pastry mix from the fridge and divide into 2 pieces. 5 Roll out the first piece of pastry into an approximate circle about 10” across. 6 Slice the potatoes thinly onto 1 half of the pastry, season to taste. 7 Mix the meat, chopped onions and parsley and place half of the mixture on top of the potatoes and season to taste. 8 Brush the edge of the pastry with water and carefully fold the pastry over the filling. Crimp the 2 edges of the pastry
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together and make a small hole to release steam. 9 Brush the pastry with the milk and place on a greased or non-stick baking tray. Repeat for the other pasty. 10 Bake in the oven at 180ºC for about 40-45 minutes, or until golden-brown.
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GOULASH . . . Wave 105 radio presenter Simon Clarke who hosts the afternoon show weekdays from 1 till 4 and lives in Hedge End, presents Goulash. INGREDIENTS 500g of beef steak 1 large onion 1 clove of garlic 4 medium sized potatoes 2 tbsp of sunflower oil 1 tin of chopped tomatoes 1 bouquet Garni 2 tbsps of paprika 1 pint of beef stock 1 small carton of sour cream Preparation: Chop the meat into small cubes, peel and roughly chop the onions and garlic clove. Peel and slice the potatoes into small cubes.
1 Heat 1 teaspoon of oil in a large saucepan and fry the onion and garlic for a couple of minutes, stirring to prevent sticking. Add the meat and brown gently.
5 Just prior to serving remove from the heat, remove the bouquet garni and blend in the sour cream.
Serve on a bed of rice with green beans. 6
2 After a few minutes add the remaining oil and the potatoes to the mixture, followed 5 mins later by the chopped tomatoes, paprika, bouquet garni and stock before leaving to simmer on a low heat for an hour.
Simon’s only real taste of a “proper” job was at 15 in a small factory making carpet pattern books during his summer holidays. While at College he volunteered for a student radio project on his local radio station and after doing lots of behind the scenes bits and a summer of holiday cover for the other presenters he decided to turn down the opportunity to go to University in favour of gaining more experience. In 1999 Simon Joined Heart FM in Birmingham to present their evening show and 3 years later moved to Mercia FM in Coventry to host drivetime and then breakfast. At this point he gave up working full time to be a domestic dad and moved to BRMB in Birmingham to host weekend breakfast.
3 Stir from time to time and if the mixture looks like it is drying out add more water. 4 After 90 minutes the potatoes should have broken down and formed a thick gravy – if they haven’t mash them gently against the side of the pan with a wooden spoon and stir them in.
In 2006 the opportunity to work at Wave 105 came along and he jumped at the chance to work amongst old friends and for a station he has always enjoyed listening to on frequent trips to the coast. 124
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LASAGNE AL FORNO . . . Retired Saints and England football player Matthew Paul "Matt" Le Tissier presents his favourite recipe - Lasagne al forno. INGREDIENTS 2 tbsp Olive Oil 50g Smoked streaky bacon cut into strips 1 onion finely chopped 1 stick of celery finely chopped 1 small carrot finely chopped 2 cloves of garlic finely chopped 225g lean minced beef 50g chicken livers chopped (optional) 1/4 bottle of full bodied red wine 250ml beef stock 450g Tin of chopped tomatoes in rich tomato sauce 1/2 bay leaf A pinch of oregano Small handful of fresh parsley A pinch of grated nutmeg Salt and pepper to taste 175g Lasagne 50g Cheddar, grated 50g Parmesan cheese, grated Cheese sauce: 50g butter 50g flour 600ml milk Pinch of grated nutmeg Salt & pepper 225g Ricotta
Heat the oven to gas mark 5/375ยบF/190ยบC. 1 Heat the oil and add the bacon and vegetables and cook until the onions are soft. 2 Add the beef and cook until beginning to brown and then add the chicken livers, cook until livers are still slightly pink.
3 Add the wine and boil rapidly to reduce by half then add the remaining ingredients, cover and cook on a very low heat for an hour. 4 Just before the meat sauce is ready cook the lasagne (follow instructions on packet) and start making the cheese sauce. 5 Melt the butter in a saucepan, add the flour, stirring continuously and cook over a low heat for 2 mins. Gradually blend in the milk. Cook, stirring, until the sauce comes to the boil and thickens. 6 Simmer for 3 minutes. Add the cheese and nutmeg. Season with salt and pepper. 7 Lightly butter a shallow ovenproof dish and arrange the meat sauce, pasta and cheese sauce in layers
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beginning with the meat, then pasta, then cheese sauce. 8 Sprinkle the grated cheeses over the top and bake in the oven for 30 minutes or until browned.
Matt Le Tissier is rated by many Southampton fans as their greatest player ever. An attacking midfielder, Le Tissier is the second-highest ever scorer for Southampton behind Mick Channon. He was the first midfielder to score 110 goals in the Premier League. Despite his excellent form at club level, Le Tissier was capped just eight times at senior level for the England team. He could use both of his feet equally to pass or shoot, which when combined with his loyalty made him a Southampton fans' favourite.
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BURGERLICIOUS . . . Year 6, class TA, student Mary Spink presents one of her favourite recipes - serve with salad and sweetcorn to be on your way to 5 a day! INGREDIENTS Serves 4 400g lean minced meat 1 medium onion sliced mild cheddar cheese 1 medium tomato 4 lettuce leaves 4 wholemeal or white baps 2 tbsp tomato puree
Grate the onion using a cheese grater, and add to the mince meat along with the tomato puree. 1
Divide the mixture into four, and shape into burgers. 2
Grill the burgers for 10-15 minutes, turning occasionally, until the burgers are piping hot and brown.
4 Take out of the grill, place a slice of tomato and a slice of cheese on the top, and place under the grill for a further 2 minutes. 5 Lightly toast the baps under the grill for 2 minutes, until they are crispy. 6 Carefully place the burger in one half of the bap, add some lettuce on top. 7 Put the lid on the bap, and hold your piece of artwork together with a skewer.
3
8 Finally, sit back and relax with your scrumptious burgerlicious meal.
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Hot Tip: If you like your food hot ‘n’ spicy, why not add some cayenne pepper when you mix the burger?
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AUBERGINE, MASCARPONE SANDWICH . . . Year 1, class GW, student Laura Holliday presents one of her favourite recipes - Aubergine, mascarpone and sundried tomato sandwich. INGREDIENTS 1 aubergine, cut into slices, longways from stalk to stem Olive oil for brushing 4 tbsp mascarpone cheese 2 small ciabatta loaves 6 halves sundried tomatoes cut into strips Salt & pepper 1 Salt the slices of aubergines lightly and leave for about 30 mins to degorge.
pre-heated grill until browned on both sides and tender.
2 When ready, wipe aubergine dry, brush with olive oil and grill under a
3 Split ciabatta loaves in half and warm in oven. Spread mascarpone on the
The Railway Inn – Curdridge –
ciabatta add sundried tomatoes, then lay aubergine on top and sandwich together. Serve with a green salad.
Large pub restaurant in pleasant surroundings including a conservatory restaurant. Real ales and full wine list. Celebration parties from 1 – 60 catered for. Food ranges from baguettes at lunchtime to fillet and fresh fish as well as a specials board in the evening. Sunday roasts • Home cooked food
The Railway Inn, Station Hill, Curdridge, Southampton SO30 2DN Phone: (01489) 799746 Email: therailway.inn@btinternet.com 129
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OPRAH'S CORN FRITTERS . . . Supervising producer and host of the top-rated, award-winning ‘The Oprah Winfrey Show’, Oprah has pleasure in presenting her recipe - Corn Fritters. INGREDIENTS 2/3 Cup yellow cornmeal* 1/3 Cup self-rising flour* 1 Cup buttermilk 1 Egg, beaten 2 Ears corn, shucked, or 1/2 cup frozen or canned corn 2 Tbsp melted unsalted butter, Optional milk or water, if needed *White Lily cornmeal and flour, which make perfect fritters, are available at www.whitelily.com.
together the buttermilk and the egg. Gradually add the wet ingredients to the dry — Oprah likes using a fork. 3 Don't worry if the batter isn't completely combined; you want to be careful not to overmix it. Fold in the corn and add the butter if desired. If the result is thicker than pancake batter, thin it with a little milk or water.
1 Microwave the corn on high for 2 or 3 minutes. Slice off the kernels, and set them aside.
4 Heat a skillet or a griddle to medium, spray with oil, and add spoonfuls of batter. Cook the fritters for 2 minutes per side. A great way to tell if they're ready to turn is to look for little bubbles all over the surface.
2 In a bowl, mix the cornmeal and the flour well, using a wire whisk. This will make your fritters very light. In a separate bowl, whisk
5 You might have to make a few fritters before they start coming out perfectly. Serve with honey or your favourite syrup.
Through the power of media, Oprah Winfrey has created an unparalleled connection with people around the world. As supervising producer and host of the top-rated, award-winning The Oprah Winfrey Show, she has entertained and uplifted millions of viewers for the past two decades. Her accomplishments as a global media leader and philanthropist have established her as one of today’s most respected and admired public figures. Twenty years after she made her movie debut as "Sofia" in The Color Purple, Oprah made her Broadway debut as a producer for the musical The Color Purple, opened on December 1st ’05, at the Broadway Theatre in New York City. The Oprah Winfrey Show has remained the number one talk show for 21 consecutive seasons*. Produced by her own production company, Harpo Productions, Inc., the show is seen by an estimated 46 million viewers a week in the United States** and is broadcast internationally in 134 countries. Sources: * Nielsen Cassandra Ranking Report - Nov'86 to July '99 and Wrap Sweeps, Nov '99 to July '06. Primary Telecasts Only. ** Nielsen NPower. P2 + Unique Viewer Average: 1 Minute Qualifier, L + SD, 11/2/06–11/29/06, 2/1/07–2/28/07, 4/26/07–5/23/07. Daily excludes Thanksgiving, 11/23/06.
Oprah Winfrey’s photograph is being provided for this one-time use only, may not be used on the cover, posted on any website or syndicated or licensed to any outside party. 130
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VEGETARIAN CHEESE BAKE . . . Actress, singer and writer Anita Dobson presents one of her favourite recipes - cheese and vegetable bake. Preheat oven to 200ºC. INGREDIENTS 1tbsp Olive Oil 2 Leeks, finely sliced 2 Courgettes sliced 2 Garlic cloves, peeled and chopped 150g Broccoli cut into florets 150g Cauliflower cut into florets 2tbsp Fresh Basil, finely chopped 2tbsp Fresh Flat Leaf Parsley, finely chopped 50g golden breadcrumbs (packaged) Sauce: 300ml Milk 150ml Double Cream 25g Butter 25g Plain Flour 1/2 tsp Salt 50g Parmesan Cheese, grated 75g Mature Cheddar, grated 1/2 tsp ready-made mustard Pinch Cayenne Pepper
1 Add oil to pan and sauté the courgettes for 3 minutes and then add garlic and leeks and continue cooking until the vegetables have softened and begun to brown.
6 Put the vegetables into an ovenproof dish. Pour over the sauce. Sprinkle with bread crumbs and bake for 20 minutes.
Quick Tip: If you are in a hurry use a ‘Four Cheese’ sauce mix.
2 Meanwhile, steam or boil Broccoli and cauliflower for 7 minutes and drain well. 3 To make the sauce, melt the butter in a saucepan, add the flour, stirring continuously and cook over a low heat for 2 minutes. 4 Gradually blend in the milk. Cook, stirring, until the sauce comes to the boil and thickens. Simmer for 3 minutes. 5 Add the cheese, mustard and cayenne pepper. Season with salt.
Anita Dobson is an actress, most famously on Eastenders; a writer, of a book entitled ’My East End’ and singer, of the hit single ’Anyone Can Fall In Love’. After years in the media spotlight playing the part of Angie, long suffering alcoholic wife of "Dirty Den", she now takes a lower profile, appearing on television in a variety of programmes including ‘Red Dwarf VI’, ‘Rab C Nesbitt’, ITV1 police drama ‘The Bill’ and had appeared in the radio Doctor Who serial ‘Blood of the Daleks.’ She once dated her EastEnders cast mate Tom Watt who played Lofty Holloway, but is now married to Queen guitarist Brian May. Roger Taylor, the drummer from Queen was their best man. 131
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PIZZA CON RUCOLA E PROSCIUTTO . . . Celebrity chef Gennaro Contaldo presents Pizza with rocket and parma ham, if you prefer a drier topping, then this is the one for you. INGREDIENTS Makes 2 x large pizzas Approx. 35/40 cm in dia For the Dough: 500gr strong plain flour or Italian 0 flour 2 x teaspoon salt 10 gr fresh yeast 325 ml lukewarm water a few dried breadcrumbs or some semolina for sprinkling For the Topping: 150gr mozzarella, roughly chopped 25 gr parmesan cheese, freshly grated 8 x slices parma ham 2 x handfuls rocket, washed and dried evo, for drizzling
Put the flour and salt in a large bowl. Dissolve the yeast in the lukewarm water and gradually add to the flour, mixing well until you obtain a dough. If you find the dough too sticky, just add a little more flour. 1
2 Shape the dough into a ball and leave to rest, covered with a cloth, for 5 minutes. Knead the dough for 8 / 10 minutes, until smooth and elastic, then split it in half. Knead each piece for a couple of minutes and then shape into a ball.
Sprinkle some flour on a clean tea towel and place the dough on it, then cover with a slightly damp cloth. 3
Leave to rise in a warm place for 30 minutes. 4 Sprinkle some flour on a clean work surface and with your fingers spread one piece of dough into a circle about 35/40 cm in diameter. 5 Sprinkle some flour on a clean work surface and with your fingers spread one piece of dough into a circle about 35/40 cm in diameter. Make the dough as thin as a pancake but be careful not to tear it and make the border slightly thicker. Repeat with the other ball of dough, then sprinkle some breadcrumbs over 2 large flat baking trays and place the pizza bases on them.
For the Topping Drizzle the pizza bases with a little evo. Arrange slices of mozzarella, sprinkle with parmesan. Top with slices of parma ham. Bake for 7 minutes. Remove from the oven, top with the rocket, drizzle with a little evo and serve immediately. 132
Italian chef Gennaro Contaldo owns and runs the London restaurant, Passione. Born on the Amalfi coast, Gennaro developed a love of food hunting with his father and picking herbs with his mother. At only eight years old he began helping out in local restaurants. Gennaro moved to London in 1969, and after a brief flirtation with the antiques business, he returned to cooking. Gennaro worked as a chef in various restaurants including Antonio Carluccio's Neal Street Restaurant. In 1999, Passione opened to high acclaim. Gennaro is renowned for his association with Jamie Oliver, who was his protegee. He has appeared on many of Jamie's shows, and has become a regular guest on many food shows.
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TASTY PASTA . . . Year 3/4, class AM, student Jayne Baker presents her favourite recipe for tasty pasta. INGREDIENTS 10mls olive oil About 250g fresh chicken, cut into small pieces 3 rashers of bacon diced 6 small mushrooms, sliced Half an orange pepper, sliced and diced Spaghetti pasta 200-250mls cream Cheddar cheese 1 Heat oil in a large pan, gently fry chicken until golden brown, add bacon, mushrooms and pepper, cook for about 5 minutes.
2 Meanwhile... boil kettle and pour water into pan with a tiny bit of salt and cook the spaghetti. 3 Pour about 100mls of cream into pan with chicken, bacon, mushrooms and pepper, remove from heat. Stir well to mix in all the tasty bits. Add more cream if you like it runny and you’re not on a diet! 4 Drain spaghetti, serve on a plate with creamy sauce on top. Grate some cheddar cheese on top.
Discover the pleasure of English wine in a beautiful Hampshire Vineyard . . .
Come and visit the vineyard and the winery. Find out about grape growing and the making of the award winning wines. Enjoy the highly acclaimed audio tour of the Wine Estate, and taste the fine wines. The restaurant at the vineyard is open for dinner and Sunday lunch with its large traditional beams and French doors opening onto the terrace with stunning views over the vineyard. Explore our 7.5 acres Nature Reserve with its unimproved woodlands. Watch the rich wildlife and maybe see a deer.
Wickham Vineyard, Botley Road, Shedfield Hampshire SO32 2HL Tel: 01329 834042 www.wickhamvineyard.co.uk 134
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GREEN BEAN AND TOMATO PASTA . . . Celebrity chefs Ruth Rogers and Rose Gray presents one of their favourite recipes. INGREDIENTS 320g Egg tagliatelle 300g Fine green beans 6 Plum tomatoes 50g Parmesan 1 Garlic clove 150ml Double cream 3 tbsp Basil leaves 1
Top and tail the green beans, cook in boiling salted water until tender, then drain. 2 Cut the tomatoes in half, remove the juice and seeds and chop the flesh coarsely. Season. Grate the Parmesan.
3 Peel the garlic, add to the cream and bring to the boil. Season. Remove the garlic, and add the tomato, green beans and basil. Stir to combine. 4 Cook the tagliatelle in boiling salted water until al dente. Drain, and add to the tomato and beans.
Serve with Parmesan. This is a summer pasta. Features in their RIVER CAFÉ COOK BOOK EASY (Ebury Press 2003).
Photographer - David Loftus. The partnership of Ruth Rogers and Rose Gray has gone from strength to strength since they set up the River CafĂŠ in the late 1980s. They have brought their love of Italian cuisine to TV and it was during the making of one programme that Jamie Oliver was discovered working in the kitchen.
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EASY PEASY CHEESY PASTA . . . New Reception, class MS, student Charlie Hubbold presents her favourite recipe - Easy Peasy Cheesy (Broccolleasy, carroteasy, caul-easy...) Pasta INGREDIENTS Fusilli pasta 150g (2 mugs full) Mild white cheddar 100g Red Leicester 100g Peas half a mug full Optional: Broccoli Cauliflower Carrots 2 (medium)
3 Place pasta in a large saucepan and fill with cold water (leaving space to boil) and bring to the boil, then simmer for approximately 12 minutes. 4 Add vegetables to the simmering pasta and bring to the boil for a further 5 minutes. 5
Drain and serve on plates.
Grate the Cheddar and Red Leicester.
Arrange vegetables into faces.
2 Wash and prepare vegetables into bite sized pieces.
Top with Red Leicester and Cheddar.
1
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This healthy, simple meal is Charlie's favourite, as she can really get involved in making it. It is great served hot, or even cold, in a container as a healthy alternative to sandwiches at school.
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WILD MUSHROOM RISOTTO . . . Hampshire Cricketer Billy Taylor presents one of his favourite recipes He Loves This Wild Mushroom Risotto! INGREDIENTS 25g dried porcini mushrooms 1/2 pt boiling water 1 onion chopped 225g risotto rice 1/2 pt white wine 250g chopped mushrooms (button or chestnut) 1 pt veg or chicken stock made with boiling water Parmesan 1 Soak the dried porcini mushrooms in the 1/2 pt of boiling water.
Soften the onion in a little olive oil, add the rice 2
and stir round until all coated in the oil. Slowly add the wine, a little at a time, stirring until the rice has soaked it up before adding more. Then add the liquid from the dried porcini in the same way. Chop the porcini and add with all the other chopped mushrooms.
more hot stock if the rice is still a little chewy. Stir in some parmesan if you want.
3 Add the hot stock slowly in the same way as the wine. Stir regularly to ensure it doesn't stick. 4 Once all the stock has been soaked up, add salt and pepper to taste, add a bit
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HERB ROASTED SQUASH . . . Celebrity chef Kathy Casey presents one of her favourite recipes If you’re serving the squash on a platter, garnish with sprigs of fresh rosemary. 1
Preheat an oven to 190ºC.
INGREDIENTS Makes about 6 servings 2 tbsp olive oil 2 tbsp packed brown sugar 2 tbsp fresh lemon juice 1 tbsp minced fresh rosemary 2 tbsp minced fresh thyme 1 1/2 tsp kosher salt 1/2 tsp black pepper 8 cups peeled 1 1/2” diced winter squash, such as butternut, acorn or Hubbard Fresh rosemary sprigs for garnishing ©2007 by Kathy Casey Food Studios®
2 In a large bowl, whisk the oil, brown sugar, lemon juice, rosemary, thyme, salt, and pepper. Add the squash and coat well with the mixture. 3 Lightly oil a rimmed baking sheet or spray with cooking spray. Spread the squash on the pan in a single layer. Use two pans if necessary; do not crowd the squash. Roast the squash for about 20 to 25 minutes, or until it is tender and some edges are caramelised.
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NON PASTA PASTA . . . Founder and creator of GoLower, Hannah Sutter presents one of her favourite recipes - As a low sugar and starch advocate this is a great dish for those that enjoy great Italian food but don’t want to get fat on pasta. INGREDIENTS 200g of pancetta 1 sweetheart cabbage or half a savoy cabbage 1 ball of buffalo mozzarella 25 grams of parmesan Olive Oil
3 Keep stirring so that it does not burn. When the cabbage has softened a little add the mozzarella and stir.
You need to keep the heat relatively high so that the dish does not become sludge.
1 Fry up small pieces of pancetta or bacon until crispy in a big deep pan. You may need a splash of oil to get things going. Do not burn the pancetta.
4 Finally when the mozzarella has softened and become a little like cream and parmesan with a good splash of oil – serve.
2 Add to the crispy bacon or pancetta the cabbage finely sliced and turn the heat down.
“In a nutshell I'm just a consumer who got a little more angry with the diet and food industry and wanted to have products that I wanted to eat.”
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RATATOUILLE . . . Celebrity chef Prudence Leith OBE presents one of her favourite recipes – Ratatouille is a Southern French vegetable dish, now popular the world over. It is classically made by frying all the vegetables in olive oil, and then stewing them gently together to make a soft, aromatic stew. Olive oil is a lot healthier than other fats, but in order to reduce the calories, this recipe uses less oil than is traditional. INGREDIENTS 2 medium courgettes 1 medium aubergine 1 red pepper 1 yellow pepper 2 medium onions, red or white 6 ripe tomatoes 2 tablespoons olive oil 1 teaspoon tomato paste 2 large cloves garlic, peeled and crushed 1/4 teaspoon ground coriander 2 large sprigs basil, roughly chopped Small pinch salt Few screws of the black pepper mill 1 Slice the courgettes thickly, dice the aubergine into bite-size blocks, skin and chop the onions, de-seed and remove the seeds and pith from the peppers and cut them into bite-size pieces. 2 Dip the tomatoes into boiling water for 10 seconds or until the skins will peel off easily. Dunk them into cold water to make them cool enough to handle. peel them and cut into quarters. 3 Put all the vegetables except the aubergine into a roasting tin and turn carefully in the olive oil to coat each piece. Then add the aubergine and mix again.
(The reason you add the aubergine last is it absorbs the oil like blotting paper and nothing else will get properly oiled if it goes in first!).
basil sprinkled on top. Or allow to cool, transfer into a bowl, and sprinkle with the rest of the basil before stirring.
4 Put the pan into a hot oven or under a grill and cook until the vegetables are turning brown. Give them a stir every now and then to brown them evenly. It is not essential to brown the veg at all but it gives the finished dish a richer taste. (If preferred, you can also brown them in a frying pan, one vegetable at a time). 5 Transfer into a saucepan and add the rest of the ingredients except half the basil, and stew gently, with a lid on, until soft and reduced to a pulpy mix. This can take between 20 and 40 minutes depending on the heat under the pan and the juiciness of the tomatoes. 6 Tip into a serving dish and serve hot with the remaining
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Leith has received many honours, most notably the OBE in 1989, Veuve Cliquot Business Woman of the Year in 1990, and seven honorary degrees or fellowships from UK universities. In 2006, she was named to head the School Food Trust, the British government's campaign to replace fatty foods with fresh fruit and vegetables in schools.
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PIC VERT - ASPARAGUS IN PASTA . . . Presenter and Broadcast Journalist Xan Phillips presents one of his favourite recipes - Pic Vert - French for Green Woodpecker. INGREDIENTS Pasta Halloumi Cheese Asparagus Garlic Olive Oil
3 Halloumi cheese is a vegetarian alternative to bacon. It has a high melting point so is ideal for frying and makes a tasty, smoky treat. It can be bought in most supermarkets.
This is a simple and quick meal that most people should perfect after a couple of attempts. 4
1 I first cooked this meal for my partner Jenny and called it Pic Vert because it’s French for Green Woodpecker which her family name is based on.
The idea is to have flashes of green asparagus in the pasta as if the bird was flying through a wood. As I am a vegetarian and Jenny eats meat it was also the closest we could come to a compromise. 2
5 For the pasta penne works well. Cook it to your liking and while you are doing that steam the asparagus.
want it to be light brown when you add it to the meal. 7 When the pasta is ready drain it. 8 Put the pan on a very low heat, add some olive oil and then the garlic. Give it a few moments and then add the pasta, halloumi and asparagus (either whole or cut in half) 9 Mix it all up and serve immediately.
6 In a frying pan without oil “dry fry” the halloumi. As it has a high melting point the cheese won’t melt and it can be cut into cubes or sliced long. Either way you
Picture taken by Florence Dolle During the week he presents Late & Live's specialist shows from 10pm. Like his career so far, each evening is varied and content rich. From the relaxing vibe of Monday night’s Eclectica to Friday night’s excessively loud end to the week in the Arena you’ll find a little of Xan’s life and influences in every show. 139
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LENTIL BOLOGNESE . . . Year 3, class JC, student Amy Holliday presents her favourite recipe for Vegetarian lentil bolognese. INGREDIENTS 1 onion sliced 1 clove garlic, crushed 1 tbsp olive oil 2 carrots, diced 1 leek chopped 1 red pepper, diced 6oz red lentils 14oz can chopped tomatoes 1/2 pt vegetable stock 1/2 tsp Worcestershire sauce 1 tbsp tomato puree 1 bayleaf salt & pepper, optional 1 tsp dried mixed herbs 8oz spaghetti (wholemeal)
1 Put oil in pan and add onion, carrots, leek, red pepper and garlic, gently cook until softened. 2 Add remaining ingredients, bring to boil, cover and gently simmer for about 25 mins until lentils are cooked. Add more stock or water if necessary. 3 In the meantime bring water to boil in a pan, add spaghetti and cook for about 10 mins. When ready drain spaghetti and serve with Bolognese sauce.
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Curdridge Lane, Curdridge, Southampton Tel: 01489 784420 Email: stephenmee@ btconnect.com 140
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MINI-BEAST MEALS . . . Year 1, class GW, student Lucy Tiller presents her favourite recipe for a spaghetti, rice and potato dish. INGREDIENTS Serves 4: 1/4 cup of rice 4 potatoes 12 pieces of spaghetti broken in half salt to taste. 1 Peel 4 potatoes and chop them each in half and cook them in boiling water, adding a little salt, until soft. 2 Now put the rice in a saucepan and add 1/2 cup of water, bring to the boil and simmer for 20 minutes.
3 In another pan bring enough water to cover the spaghetti and bring to the boil add spaghetti and a drop of oil and simmer until al dente.
Then arrange as per the picture below and enjoy your Mini-beasts
This recipe was presented as a working model, the spots of the minibeast lifted up and under the flaps were the instructions, along with the final drawing to show how to present the dish. - A budding chef in the making!
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DESSERTS
ROSEWATER AND PISTACHIO CHEESECAKES . . . Celebrity chef Sophie Michell presents one of her favourite recipes Miniature Rosewater and Pistachio Cheesecakes. INGREDIENTS Makes mini cheesecakes: 125g/4oz digestive biscuits 50g/2oz butter, melted 225g/8oz full fat cream cheese 50g/2oz caster sugar 3 tbsp soured cream 1 egg, plus one yolk 1 tsp rosewater 1 tsp lemon juice 1 tbsp of chopped or nibbed pistachios To decorate: A few pale pink rose petals 1 egg white, lightly beaten caster sugar, for dipping
PREHEAT THE OVEN TO 180C/350F/GAS 4 1 Blitz the biscuits in a blender to make fine crumbs. Stir in the melted butter, then press the mix on to the bottom and up the sides of 6 holes of a deep muffin tray.
2 Beat the cream cheese and sugar together. Mix in the soured cream, then beat in the whole egg and egg yolk. Stir in the rosewater and lemon juice. Spoon the cheese mixture into the muffin tins and sprinkle with the chopped pistachios. Bake for 10-12 minutes, or until just set. Chill in the muffin tray for 2 hours.
petals with the egg white, then dip in caster sugar. Carefully lay them on a plate and leave to dry. 4 To serve, carefully run knife around each cheesecake, ease them out and serve decorated with the rose petals and dusted with icing sugar.
‘The Culinary Princess’ - OK Magazine Sophie's favourite toy at three was a plastic cooker; by ten she was baking her own cakes and by fourteen her professional kitchen career started. Her favourite books were cookbooks, and her favourite pastime was eating good food… nothing much has changed! Always being interested in new subjects, Sophie looked into the nutritional side of food and discovered another passion ... healthy eating! Sophie then became family chef for a world-famous supermodel for two years and cooked for various VIP clients. Using her knowledge of healthy eating, she was Head Chef of Channel 4's 'The Fit Farm' programme (2004). She writes a weekly column in GRAZIA magazine, called "Glamorous Gourmet" and a monthly "Sophie Loves food" page for 'Healthy' Magazine. Sophie occasionally judges Salon Culinaires and other Luxury food awards (most recently in the Bournemouth Food Show). She was also one of the supreme judges of 'The Great Taste awards.'
Meanwhile, prepare the decorations. Make some crystallised rose petals. Gently brush a few rose 3
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WHITE CHOCOLATE CHEESECAKE . . . ITV Meridian News Presenter Debbie Thrower presents one of her favourite recipes - best served with whipped cream. INGREDIENTS For the Base: 6 oz Unsalted butter 3 oz caster sugar 3 oz white chocolate, grated 12 oz plain flour, sifted 3 egg yolks 3 oz unsalted butter, melted For the Topping: Half pint whipping or double cream 3 large eggs, separated 3 oz caster sugar 8 oz full-fat soft cheese 8 oz good quality white chocolate, melted 3/4 oz gelatine powder 3 tsp brandy, warmed You will need: 2 mixing bowls Rolling pin Flat baking tray 22cm, 8 1/2� flan tin, with removable base and small bowl
PRE-HEAT THE OVEN TO 350F/180c/GAS MARK 4 1 Make the base first by thoroughly blending the butter and sugar. Add the grated chocolate and flour and stir before adding the egg yolks and mixing well. Roll out the mixture into a rough rectangle shape. 2 Bake this on the baking tray until quite firm – it should take about 10-15 minutes. Then remove it from the oven and set it
aside to cool before breaking it up into crumbs (you could do this in a food processor). Place the crumbs into a clean bowl and add the melted butter. Stir well and then press the mixture into a flan dish, making sure that you line the sides as well as the base. Leave it aside to cool. 3 Whisk the cream until stiff. In a separate bowl, whisk the egg yolks and the sugar together until light and foamy. Add the full-fat soft cheese and the melted chocolate. Now, in a small bowl, dissolve the gelatine in the warmed brandy. When it is ready, add the melted gelatine to the soft cheese mixture and whisk until smooth before folding in the stiffened cream. 4 Lightly whisk the egg whites in a clean mixing bowl. When they are ready, fold these in to the creamy mixture and then pour everything into the crumbed base.
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5 Leave it in the fridge to set for 3-4 hours. Carefully remove the cheesecake from the tin and, if desired, serve it with vanilla ice-cream or more whipped cream.
Debbie has worked on and off with Fred since TVS days and co-anchored Meridian Tonight when it was launched in 1993. She is a well-known face on network television, having presented BBC News, Songs of Praise, and documentaries, as well as regular shows on Radio Two and Radio Four.
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KNICKERBOCKER GLORY . . . Year 5, class LP, student Charlotte Griffiths presents her favourite Knickerbocker Glory. raspberries into the glass. Followed by a good layer of apple purée.
INGREDIENTS 1 tsp Jam Apple purée Custard Fruit Cream & Ice cream Wafer / finger
3 Add a scoop of ice cream or cream.
1 Put a table spoon of jam in the bottom of a glass and add a thin layer of custard on top of the jam.
4 Finally put a wafer, finger or a piece of fruit on top.
You could do all three!
2 Next pour a good thick layer of loganberries, strawberries, cherries or
A knickerbocker glory is a very elaborate ice cream sundae that is served in a large tall glass, particularly in the United Kingdom. In the United States, the closest equivalent would be a parfait. The knickerbocker glory was first described in the 1930s and contains ice cream, jelly, fruit and cream. Layers of these different sweet tastes are alternated in a tall glass and are topped with different kinds of syrup, nuts, whipped cream and often a cherry. Layers of meringue, fruit and even alcohol may be included but, as with an ice cream sundae, there is no precise recipe. It is so called, as it is traditionally designed to appear as a column of horizontal stripes often alternating red and white so as to resemble long stockings called knickerbockers, which were once popular amongst young girls.
DESSERTS
LEMON CHEESECAKE . . . Year 1, class GW, student, Charlotte Newman presents one of her favourite recipes - Lemon cheesecake. INGREDIENTS 2 large lemons 225g full fat cheese 100g caster sugar 200g creme fraiche Base: 100g butter 225g digestive biscuits
2 Grate the zest of 1 lemon and beat in with the cheese and sugar. 3 Add the lemon juice to the mixture and fold in the creme fraiche. Place on top of the base and chill for a minimum of 2 hours.
1 Melt the butter in a pan. Crush the biscuits to fine crumbs and add to the butter. Mix the biscuits and butter, then place into a 20cm (8”) flan dish and chill.
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SCRUMMY LEMON PUDDING . . . Celebrity Sally Taylor, from BBC South Today presents one of her favourite recipes - Scrummy Lemon Pudding! INGREDIENTS 8oz plain digestive or ginger nut biscuits 1/2 pint of whipping cream 5oz melted butter Zest and juice of 4 lemons Large tin of condensed milk Deep round baking tin with a loose bottom
Sally Taylor is the presenter of BBC South's flagship news programme BBC South Today. She joined BBC South 18 years ago and has reported on virtually every major story in the region over that time. She was awarded the MBE for services to regional broadcasting, collecting the honour from the Queen at a ceremony in Buckingham Palace in December 2005.
1 Smash up the biscuits until fine crumbs.
2 Melt the butter in a saucepan then mix well with the biscuit crumbs. Press down into a greased tin.
Away from the screen Sally enjoys sailing. She has a passion for good wine and food and is a keen organic gardener.
3 Beat the condensed milk until thick, then add the lemon juice and zest and beat again.
She writes a weekly column in the Southern Daily Echo, which she calls her "rant of the week"! In 1999 Sally underwent surgery for breast cancer and as a result is now heavily involved in a number of charities. She is also a Patron of 'Simon Says', a charity that helps children who are bereaved.
4
Whip the cream and add to the lemon mixture. Pour over the biscuit base and put in the fridge for a couple of hours.
She works closely with the Hampshire Learning and Skills Council and Business Link in promoting local businesses across the South. On-screen, Sally is well-known for her easy and relaxed style, she loves presenting South Today and takes her responsibilities very seriously, but nothing is more important to her than interacting with the audience. Sally's professionalism and attention to detail are key to her style and her sharp sense of humour with her colleagues and with the audience at home, has made her one of the most popular presenters in the South of England. 147
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QUICK LEMON CHEESECAKE . . . Year 6, class GA, student Carter Bartlett presents his favourite Lemon cheesecake, this is a very quick recipe. INGREDIENTS For the base: 75g (3oz) digestive biscuits 40g ( 1 and 1/2 oz) butter 25g (1oz) Demerara sugar For the cheesecake: 200g (8oz) full fat cream cheese 397g (14oz) condensed milk 150ml (1/4 pt) double cream 3 lemons, grated rind and the juice For decoration: Lavender sprigs Mint sprigs Fruits Icing sugar Equipment: Polythene bag Rolling pin Small saucepan 20cm deep loose bottomed sponge sandwich tin Spoon Bowl Flat dish 1 Measure the biscuits into a polythene bag and crush with a rolling pin. Melt the butter in a small saucepan, add the sugar and biscuit crumbs then mix well.
Turn into a 20cm (8�) deep loose bottomed sponge sandwich tin and press firmly onto the base and sides with the back of a spoon. 2
3 Put the cream cheese and cream into a bowl and mix until soft, then beat in the condensed milk until smooth.
4 Mix in the lemon juice and rind. Then pour over the biscuit base, smooth out and chill in the fridge until set (roughly overnight). 5 Loosen the sides of the tin, press up the base and lift the cheesecake onto a flat dish. 6 Garnish with fruits and a dusting of icing sugar or mint sprigs and lavender sprigs for decoration.
Enjoy! 148
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DESSERTS
AMERICAN PANCAKES . . . Reception, class BB, student Ezra Daniels presents one of his favourite recipes - American pancakes with maple syrup and fresh fruit. INGREDIENTS 250g self-raising flour 1 and half tsp baking soda Half tsp salt 2 to 4 tbsp sugar 2 medium eggs 500ml milk 2 tbsp melted butter Maple syrup Fresh fruit, such as blueberries, strawberries, bananas, pineapple, grapes.
1 Sift together the selfraising flour, baking soda, salt and sugar into a medium bowl.
2 Add the milk, melted butter and then the eggs, stirring gently with a whisk until well mixed, but do not over-beat or the pancakes will be tough. Leave to rest for 30 minutes.
3
Prepare the fruit.
4 Heat a non-stick frying pan over a low to medium heat, brush it with a little oil. 5 Pour a ladle full of the batter into the pan. After 3 to 4 minutes the edges will be golden and the top covered in little air bubbles.
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Turn and cook for a further 2 minutes. 6 Serve immediately or keep the cooked pancakes warm on a plate in the oven, while you cook the rest of the batter. 7 Drizzle with maple syrup and top with fruit of your choice - Enjoy!
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DESSERTS
TRIO OF STRAWBERRIES . . . Celebrity chef Noel McMeel presents one of his favourite recipes Strawberry Shortcake, Strawberry Crème Ice and Strawberry Coulis. INGREDIENTS Strawberry Shortcake 350g local strawberries 150ml of sugar syrup 4 gelatine leaves 2 tsp powdered milk 1 vanilla pod 3 egg yolks 25g caster sugar 2 ready made sponges (20cm/8in diameter, sliced into a circle 5mm thick) 200ml strawberry purée 1 quantity of Italian Meringue (see below) 400ml whipping cream Italian Meringue 160g castor sugar 60ml water 5 egg whites, at room temperature 1/4 tsp cream of tartar Ice Cream 2 pints single cream 8 large egg yolks 250g vanilla sugar 2 tsp pure vanilla extract Shortbread 200g unsalted butter, room temperature 200g castor sugar 200g all-purpose plain flour 1/2 tsp baking powder 1/2 tsp vanilla extract
Strawberry Shortcake: 1 Set aside 6 of the strawberries for garnish. Purée the rest with 50ml of sugar syrup and pass through a strainer. Soak 2 gelatine leaves in cold water for ten minutes, then drain. Reserve
2 tsp of strawberry purée and put the rest into a saucepan. Add the milk powder and vanilla pod to the saucepan and bring to boil. Combine the yolks and sugar in a bowl and whisk to a soft peak. 2 Pour the strawberry purée onto the egg mixture whisking at all times. Pour this custard back into the saucepan and set over a very low heat stirring until it coats the back of a spoon. Take off the heat and remove the vanilla pod. Add
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the drained gelatine, leave to cool and keep stirring to prevent a skin. Italian Meringue: In a small pot over a low heat, combine the sugar and water. Swirl the pot over the burner to dissolve the sugar completely. Do not stir. Increase the heat and boil to soft-ball stage (235 to 240ºC degrees). Use a candy thermometer for accuracy. 1
2 Wash down the inside wall of the pot with a wet pastry
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brush - this will help prevent sugar crystals forming around the sides falling in and causing a chain reaction. Prepare your meringue: 1 In the bowl of an electric mixer, whip the egg whites on low speed until foamy. Add the cream of tartar, increase the speed to medium, and beat until soft peaks form. With the mixer running, pour the hot sugar syrup in a thin stream over the fluffed egg whites. Beat until the egg whites are stiff and glossy. Making the mousse shortcake 1 Place one sponge in the flan ring and brush with 50ml of syrup and 1 tsp of strawberry purée. When the custard is lukewarm but not cold, add the Italian Meringue, whisking at all times. Beat the cream until it forms a ribbon and fold it into the mixture - you must assemble the dessert before the mousse sets. Add the mixture into the mould with some chopped strawberries and carefully smooth over with a palette knife. Add the other sponge on top. Put into the fridge for approximately 4 hours. To Glaze: 1 After the shortcake has been refrigerated for 4 hours, soak the remaining gelatine in cold water for ten minutes and drain well. Mix together the remaining syrup and strawberry purée and add the gelatine, bring to the boil and leave to cool. When still lukewarm, add the glaze to the top of the shortcake. Leave to set for 1/2 hour. Ice Cream: 1 Place the single cream into a medium saucepan, over a medium heat. Bring the
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mixture to a simmer, stirring occasionally, and remove from the heat. In a medium mixing bowl whisk the egg yolks until they lighten in colour. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts until about a third of the cream mixture has been added. Pour in the remainder, and return the entire mixture to the saucepan and place over a low heat. 2 Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator. Once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours. Check the ice cream every 1/2 hour - beat with a whisk until frozen.
Shortbread Preparation: 1 Using your hands combine all ingredients; until they are well blended. Press into ungreased baking trays (or chill and roll out to about 1/2 inch on a floured board and cut into shapes). Bake at 160ºC for about 20 minutes, or until lightly browned. Cut into wedges while warm or break apart. Assemble: 1 Cut the shortcake to your own portion size and place on a plate. Place a piece of shortbread on the plate with a scoop of ice cream on top. Drizzle the remaining strawberry purée around the plate. Serve. 151
Chef Noel McMeel grew up on a traditional Irish farm in County Antrim, with a flourishing kitchen garden. His passion for food began at an early age; encouraged by his parents he developed a lifelong love of food, a passion for flavour and a commitment to freshness and local produce. Noel has cooked for President Clinton, Her Majesty The Queen and other members of the Royal Family, Prime Minister Gordon Brown, First and Deputy First Minister's of Northern Ireland Ian Paisley and Martin McGuinness, Mayor Michael Bloomberg, Paul McCartney, Elton John, Ringo Starr, Gabriel Byrne, George Martin, Eric Clapton, Jools Holland, Chrissie Hynde, Twiggy, Pink Floyd singer-guitarist David Gilmour and actor Steve Buscemi. Noel is Executive Head Chef at Lough Erne Golf Resort & Spa in County Fermanagh, Northern Ireland and is an Ambassador of Irish food in America. Cooking regularly in America, he has cooked five times at the prestigious James Beard Foundation Dinner in New York City and is just back from Los Angeles where he was one of the judges of the International Hotel and Restaurant Awards. A regular on BBC and RTE television and recently starred in the Great British Menu, and Food Poker series 2008, Noel enjoys working on television. www.noelmcmeel.com
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DESSERTS
MR ORMAN’S PAVLOVA . . . Year 5/6, Teacher Terry Orman presents one of his favourite recipes Pavlova served with freshly whipped cream and raspberries. INGREDIENTS 3 large egg whites 6 oz caster sugar For the topping: 10 fl oz double cream, whipped 12 oz soft fruit
Pre-heat the oven to Gas Mark 2, 300F, 150C 1 Cover a baking sheet with greaseproof paper, tucking it underneath to keep it in place. Lightly oil the paper. 2 Place the egg whites in a bowl and have the sugar measured and ready. Whisk the egg whites until they form soft peaks and you can turn the bowl upside down without them sliding out.
It is very important not to over-whisk the egg whites because, if you do, they will start to collapse. When they are ready, whisk in the sugar about an ounce at a time. 3 Using a metal tablespoon, spoon the meringue onto the prepared baking sheet, forming it into a circle. You can fluff it up into peaks if you want, but it doesn’t make it taste any better! 4 Place in the oven and immediately turn down the heat to Gas Mark 1, 275ºF, 140ºC and leave to cook for one hour. Then turn the heat
right off and leave the pavlova in the oven until it is completely cold – overnight is a good idea. Don’t forget to lower the temperatures for fan ovens. 5 Whip the cream and spread over the pavlova and top with chosen soft fruit.
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Terry Orman joined Botley Primary School in 1995 and has taught just about every year group. “I wanted to be a teacher ever since I was little and really enjoy the job. I don’t get much time for cooking but I can come up with a half decent pudding (always the most important part of the meal).” “Perhaps I should have been a chocolatier instead of a teacher!”
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Ultimate Short Game Facility Beautifully Contoured Range Over 12 bunkered greens with yardages Hedge End Golf Centre has one of the best short game areas for practice in the area, allowing people to perfect the most important part of the game. The putting green covers every aspect needed for ultimate putting. The well contoured and professionally maintained green allows all standards of golfers to practice every type of putt. With a generous space and plenty of holes, there is spacious and relaxing atmosphere on the green. Our Driving Range is one of the most sophisticated, state-of-the-art facilities for practicing and improvement. The range has been contoured and sculptured to give a good visual effect from the bays, giving the impression you are on a real golf course. There are over 12 bunkered green and yardage markers for target, to accommodate any length of shot you need to perfect. The entire range has flood lighting for full vision in the dark, making practice possible in the evenings after work.
For further information, details and bookings, please contact us: Hedge End Golf Centre, Upper Northam Road, Hedge End, Southampton, SO30 4EA. Tel: 01489 773890 Email: info@hedgeendgolfcentre.co.uk
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DESSERTS
PERFECT LEMON PAVLOVA . . . Year 1, class GW, student Amy Ross presents one of her favourite recipes Perfect lemon pavlova. INGREDIENTS 5 egg whites 10oz caster sugar 2 tsp cornflour 2 tsp white vinegar 1 tsp vanilla essence Lemon filling: 4 large egg yolks 2oz caster sugar 2 lemons juice and zest 6fl oz double cream
1
Beat egg whites until stiff.
2 Gradually add sugar. Beat until the sugar has all dissolved and the mixture stands in peaks. 3 Fold through the corn flour, vinegar and vanilla
essence. Pile onto paper lined tray. 4 Bake at 130ÂşC for 1 hour or until firm.
For the filling: 1 Whisk the egg yolks in a heat proof bowl until foaming. Then slowly beat in caster sugar, lemon juice and zest. 2 Put bowl in sauce pan of simmering water, ensuring that the water doesn’t get in the bowl, stir until the mixture is thick and smooth.
The mixture is ready when it drops straight off the spoon, without dribbling (this should take about 10 mins). 3
Leave until cold.
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4 Whip the cream until thick and fold into lemon mixture. Spoon into the centre of the meringue (pavlova case).
Alternatively serve with freshly whipped cream and strawberries, or try fruits such as mango, blueberries and raspberries.
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DESSERTS
BREAD AND BUTTER PUDDING . . . Celebrity chef Gary Rhodes presents one of his favourite recipes Bread and butter pudding. INGREDIENTS Serves 6-8 1 x 1.5 – 1.8 litre pudding dish/basin buttered 12 medium slices white bread, crusts cut off 50g unsalted butter, softened 1 vanilla pod or few drops of vanilla essence 400ml double cream 400ml milk 8 egg yolks 175g caster sugar, plus extra for the caramelised topping 25g sultanas 25g raisins
Pre heat the oven to 180ºC/350ºF/Gas mark 4 1 Butter the bread. Split the vanilla pod and place in a saucepan with the cream and milk and bring to the boil. While it is heating, whisk together the egg yolks and caster sugar in a bowl. Allow the cream mix to cool a little, then strain it on to the egg yolks, stirring all the time. You now have the custard.
2 Cut the bread into triangular quarters or halves, and arrange in the dish in three layers, sprinkling the fruit between two layers and leaving the top clear. Now pour over the warm custard, lightly pressing the bread to help it soak in, and leave it to stand for a least 20-30 minutes before cooking to ensure that the bread absorbs all the custard.
3 The pudding can be prepared to this stage several hours in advance and cooked when needed. Place the dish in a roasting tray three-quarters filled with warm water and bake for 20-30 minutes until the pudding begins to set. Don’t overcook it or the custard will scramble. 4 Remove the pudding from the water bath, sprinkle it liberally with caster sugar and glaze under the grill on a medium heat or with a gas gun to a crunchy golden finish. 5 When glazing, the sugar dissolves and caramelises, and you may find that the corners of the bread begin to burn. This helps the flavour, giving a bittersweet taste that mellows when it is eaten with the rich custard, which seeps out of the wonderful bread sponge when you cut into it.
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Perhaps more than any other chef, Gary Rhodes has reinvigorated British cooking with his own modern twist on the traditional. His first TV appearance was presenting a live ten-minute slot in 1987, an experience he recalls as "pretty nerve-racking". He became a huge success and has since presented several TV series including Gary Rhodes' Cookery Year, Rhodes around Britain, a cookery series for children based on Roald Dahl's Revolting Recipes and Gary Rhodes At the Table. He has also hosted MasterChef. In between, he's even found the time to write several very successful cookery books, and is a contributor to BBC Good Food magazine. As well as being a lover of food, Gary is a keen supporter of Manchester United and has a passion for cars, with his greatest ambition being to drive a Formula One car.
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HEDGEHOGS at
H. REDMAN AND SON
BOTLEY CE PRIMARY SCHOOL
Hedgehogs After School Clubs offer excellent childcare at affordable prices. We are located within the Botley Primary School for your convenience and your children’s safety, and are open until 6pm weekdays for fun and activities for children between 4 & 11 years.
Reg. No 9974
FOR ALL YOUR PLUMBING AND HEATING NEEDS 43 WINCHESTER STREET BOTLEY, SOUTHAMPTON HAMPSHIRE, S030 2EB
For more information call: Steve or Dina on either 07746 743172 or 07962 992004 email: serwilson@tiscali.co.uk
TEL: 01489 781851
Botley Bees Pre-School The Botley Chiropractice Clinic
Meet in the Market Hall for children aged from 2 yrs 6 mths. They offer children a friendly, warm, caring environment providing good quality early years education with fully trained and experienced staff.
P.A. Elkins B.A., B.Sc., D.C., M.C.C. & Associates
Back/Neck/Shoulder/Arm Pain Hip/Knee/Foot Pain/Sciatica Cranial Technique/Headaches Pre-Natal/Babies/Children
The Pre-School is located in the heart of Botley village in the Market Hall and feeds into all the local primary schools within the surrounding area. For further information and to meet us you are welcome to pop in, Botley Bees is open for 3 hour sessions from 9am until 12 noon Monday to Friday.
1 Reeves Rowland Court, High Street, Botley Hampshire SO30 2LH
Telephone: (01489) 787170 Email: botleyclinic@talk21.com
or Tel 0778 094 6023 or Cathy on 01489 783815
Website: www.botleyclinic.com 156
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DESSERTS
CRISP CHOCOLATE AND LAVENDER MILLE FEUILLE . . . Mark Hill, Executive Chef at the House of Commons presents Crisp Chocolate & Lavender mille feuille, with Citrus mango cannelloni, & buttermilk vanilla Ice cream. INGREDIENTS Vanilla ice cream 650ml milk full fat 100ml double cream 75g sugar 50g dextrose 2 vanilla pods 4g stab 2000 Spiced chocolate tuille (pt1) 50g Butter 40g Glucose 80g Water Spiced chocolate tuille (pt2) 150g Sugar 2.5g Pectin 50g 70% Valrhona chocolate Spiced chocolate tuille (pt3) 10g Cocoa 3g Mix spice Sugar tuille: 250g glucose 330g fondant 50g butter Crème anglaise: 250ml Milk 250ml Double cream 1 Vanilla pod 6 Free range eggs 90g Caster sugar Lavender cream: 200ml crème Anglaise 1 Dessert spoon of lavender 300g Dark chocolate with 60%cocoa solids 200ml Double cream Mango Cannelloni: 1 Mango and some Mint Orange Sauce: 100g Caster sugar 2 oranges
Vanilla ice cream: Heat milk, cream and vanilla in a sauce pan. Mix sugar dextrose and stab 2000. Pour milk in to the dry mix, and mix with a hand blender strain and freeze over night then Paco Jet when ready to use. Spiced chocolate tuille: Boil part 1, Mix together part 2 and add to part 3 and reboil, To cook place on a flat tray and cook for 8 minutes cut into shape while mix is cooling (70mm by 40mm). Raspberry Dust: Blitz 25g of freeze dried raspberries to a fine dust, pass through sieve, sprinkle onto plate. Sugar tuille: Boil glucose and fondant together until it reaches 140ºC add butter and stir well, place on a flat tray with a sila-pat mat, spread thinly and cool. Break into small bits and blitz into a fine powder, sprinkle onto another mat. Place in the oven at 180ºC when transparent remove, sprinkle with freeze dried orange and raspberry dust. Crème anglaise: Split vanilla pod in half and scoop out the seeds. Put milk, cream and vanilla in a sauce pan and bring to the boil. When the mix starts to rise up the sides take off the heat and allow to infuse for 10 mins. Meanwhile put 6 egg yolks and sugar in a bowl and beat until pale. Strain the milk 157
and re boil. Add little milk at a time to the egg mix while whisking hard. Return to a low heat and stir with a wooden spoon until the mixture starts to thicken and coats the back of the spoon. Pass and leave to cool stirring occasionally to prevent a skin from forming. Lavender cream: Re-heat the anglaise gently and stir in the lavender flowers and leave to infuse for 3o mins. Strain and discard the flowers. Return to the heat and stir in the chocolate and leave until melted and whisk until shiny set aside to cool. Whip the double cream until softly stiff and fold into the chocolate mix. Mango Cannelloni: Peel then thinly slice the mango, keep some slices back for wrapping, finely julienne the rest and mix with the shredded mint. Roll the julienne inside one of the slices, trim and cut in half. Orange Sauce: Make a caramel with the sugar and orange flavoured water, stir in the orange juice and then cook out any lumps of caramel, pass and then add the shredded orange peel.
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MUMMY’S YUMMY CHOCOLATE MOUSSE . . . Year 1, class GW, student George Whiting presents one of his favourite recipes - Mummy’s chocolate mousse. “Dad likes this mousse best when mummy adds some cognac to the recipe”. INGREDIENTS 200g plain chocolate 1 level dessert spoon of margarine or butter 6 eggs 284ml / 10 fl oz double cream
margarine. Melt in a microwave or stand bowl over a pan of warm water until chocolate is soft and runny. 3
Separate the eggs and add 4 yolks to the melted chocolate and stir.
NB: If you are adding cognac this should be added after the egg yolks and before the cream.
Whisk the cream until thick and add to the chocolate and egg mixture.
Set aside 3 or 4 squares of chocolate to decorate the mousse later.
5 Whisk up the egg whites until stiff and then fold into the mixture using a metal spoon.
1
4
2 Break up the remaining chocolate and place in bowl with the butter or
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6 Place in fridge to set (mummy puts it in the fridge overnight). 7 Sprinkle with grated chocolate to serve, or add extra cream on top. Yummy!
(You could add your own favourite tipple!)
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RHUBARB CROUSTILLANT . . . Chef and baker Richard Bertinet presents one of his favourite recipes Rhubarb Croustillant. INGREDIENTS 6 sticks of rhubarb 2 pieces of stem ginger 200g caster sugar 200g water 100g icing sugar 100g puff pastry Rosewater chantilly cream Double cream Caster sugar Few drops of rosewater 1 Peel the rhubarb and cut into 6cm batons. Place the stem ginger, sugar and water into a pan and bring to a simmer. Poach the rhubarb in the syrup for 3 to 4 minutes until just soft. Take care not to over cook or it will disintegrate. Drain on a wire rack. Once you have poached all of the rhubarb, blitz the syrup and ginger and then reduce over a low heat to obtain a thick rich syrup. 2 To make the rosewater chantilly cream, whisk the double cream until thick and fluffy. Mix in the caster sugar and a few drops of rosewater. 3 Line a baking tray with greaseproof paper and preheat the oven to 200ºC. 4 Roll the puff pastry into a sausage shape then cut into 1cm squares. Dust your work surface with icing sugar and place a piece of puff pastry, cut side down, onto it. 5 Sprinkle a little icing sugar on top and using a small
rolling pin, roll out until very thin. Turn it over several times while rolling to coat it in icing sugar and ensure that it doesn’t stick. Trim as required. Repeat until you have 8 croustillants. Lay the croustillants out on the lined baking tray. Place on the middle shelf of the oven and bake for 6 to 8 minutes until caramelised. Be sure to keep a close eye on them as they burn quickly. Use a palette knife to lift them from the tray and cool on a wire rack. To serve, place one croustillant upside down on a plate. Pipe a little chantilly cream on top and cover with a row of rhubarb batons. Add a further croustillant. Drizzle a little syrup around the edge of the plate. 6
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Richard Bertinet is a chef and baker who together with his wife Jo owns and runs The Bertinet Kitchen cookery school. Since opening in 2005, the cookery school has offered a diverse programme for foodlovers of all abilities and has been proud to play host to an array of guest chefs including several of those joining them during the course of Taste. Richard’s first book DOUGH – Simple Contemporary Bread has sold over 150,000 copies, been translated into 9 languages and has won numerous awards including the IACP Cookery Book of the Year 2006. The cookery school is consistently listed among the Top 10 in the UK and has recently been listed by US Gourmet magazine as one of its top 50 Cooking vacations.
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SUMMER PUDDING . . . The Legacy Botleigh Grange Hotel presents one of their favourite recipes - summer pudding. INGREDIENTS Makes 6 12 slices of thin white bread 1 1/2 lb mixed red and black fruits 6 oz sugar 1/2 oz gelatine 6 individual dariole dishes Greaseproof paper
1 Cut 6 small circles of greaseproof paper to line the bottom of each dish. 2 Remove crust from the bread and using a rolling pin make the bread ‘thinner’.
5 Place fruit in a sieve and add dissolved gelatine to the passed liquid - stir until dissolved. 6 Dip the bread (starting with one of the circles) into the liquid and line the bottom of the dish. Line the sides of the dish with the four rectangles, dipping first in the liquid, allowing a little of the bread to overhang the dish. 7 Pack the dishes with fruit and place a little of the juice in the top, dip the other circle in the liquid and place on top of the fruit.
From one slice of bread, cut out 2 circles, from the other slices cut 4 rectangles.
8 Fold over the hanging piece of bread to secure the circle. Leave for 24 hours to chill before serving.
4 Bring the fruit and sugar to the boil and simmer for approx. 5 minutes.
9 Dress with some of liquid (sauce) Serve with clotted cream, fresh berries and mint.
3
Like some Historical English Houses, Botleigh Grange is not without its haunted chamber. A former owner is said to have kept his daughter confined in one of the principle bedrooms owing to the lady having become 'enamoured of a certain knight'. Marks made by her fingernails on the door, in her frantic efforts to escape before dying of starvation, were visible for many years. Her spirit still walks the landing at the hour of midnight. Nearby, stands a 'haunted oak'. Her father stood here to gaze upon her confinement and revel in her suffering. Thomas Hellyer Foord, a shipbuilder and contractor of Rochester, purchased the 100-acre estate in 1868. He was responsible for the addition of the Tower over the porch, which housed a clock with Westminster chimes, by Buggins of Clerkenwell. Other additions and decorations were carried out personally by one of the family. The principle addition being the oak paneled walls and a magnificent ornamental ceiling which can be seen in the 'Cocktail Lounge'. The carved mantelpiece depicting acorns (which is situated in the Lakeside Bar) may have been a reminder of the family business carried out at Acorn Wharf. The Estate was eventually sold in 'lots' in 1923.One 'lot' being the Mansion House and 25 acres of gardens and lakes. It was converted into a private Hotel in 1932 and continued as such until the Plumpton family purchased it in 1949 and acquired a full licence to run the 'Botleigh Grange Hotel' as a Licenced Country House Hotel. The Hotel is still owned by the Plumpton family to this day.
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Glass domed AA Rosette winning restaurant Licensed for Civil Wedding & Civil Partnership Ceremonies 56 Bedrooms Lakeside Spa
The Legacy Botleigh Grange Hotel Grange Road, Hedge End, Southampton, Hampshire, SO30 2GA Tel: 0870 832 9950 Fax: 0870 832 9951 res-botleighgrange@legacy-hotels.co.uk 161
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DESSERTS
LYSSES RICH CHOCOLATE PUDDING . . . Chef Director of the Lysses House Hotel, in Fareham Clive Wright presents his Rich Chocolate Pudding. INGREDIENTS 250g Dark chocolate 85g Butter 40g Sugar 2 Egg yolks 1 Leaf of gelatine (soaked in cold water) 8fl oz Double cream 80g Raisins 50ml Drambuie 1 Soak raisins in 25ml of Drambuie.
2
Melt the chocolate over a pan of hot water.
3 Place butter, sugar and 25ml of Drambuie in a saucepan and heat slowly. 4
Add gelatine.
5 Whisk egg yolks into the melted chocolate then add butter mix and then cream. 6 Leave to cool then add raisins and place into 6 ramekin dishes and leave until set. 7 Place ramekin in hot water and demould served with a vanilla sauce
DESSERTS
TARTE TATIN WITH CREME FRAICHE . . . Year 5/6, class TO, student Hannah Hawkins presents one of her favourite recipes - tarte tatin with crème fraiche. INGREDIENTS 8oz puff pastry 6-8 hard apples like cox juice of 2 lemons 5oz room temp butter 6oz caster sugar tub of crème fraiche
Roll out pastry to the size of pan used and chill for 1/2 hour. 1
Peel, core and halve the apples. Toss them in the lemon juice. 2
3 Spread the butter over the base of the pan, sprinkle sugar onto the butter. Place apple halves on top, in one layer. Then place pan over high heat until apples are golden and caramel, approx 15 minutes. 4 Tuck pastry on top of apples, so when turned out the edges hold in the apples and juice. Place in a hot oven, gas 6 for 20 minutes or until pastry cooked. Remove from oven and loosen edges with a knife
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5 Leave to cool slightly and then turn out onto a plate, serve warm with a dollop of crème fraiche.
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I have been in the Graphics and Reproduction Industry for the last 22 years, working for a variety of companies including B&Q and Allders International. Working from concept paper layouts, to computer page manipulation, to running out film and matchprints, I have gained hands-on working knowledge of the whole process from initial design to finished product. I can offer graphic design on both Macintosh and PC computers, or visuals and plans on the drawing board - basically what ever your requirements I can accommodate. Coe and Coe emphasise in high quality design, servicing customers in a professional, efficient manner. Partnering with reputable printers and suppliers, thus having the confidence in the finished product and services on offer.
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DESSERTS
LAYERED THYME & LAVENDER MOUSSE . . . Celebrity chef Franck Pontais presents one of his favourite mousse verrine recipes - these flavours compliment each other so well. INGREDIENTS 250ml double cream 2 tbsp sugar 1tsp dried lavender 1tsp dried thyme 1 gelatine leaf 2 egg whites 80g cherry jam Preparation time: 20 minutes Chilling time: 1 hour Serves 8 (100ml glasses)
1 Put 125ml of double cream and 1 tbsp of sugar separately into two saucepans. Bring to a simmer and add the lavender to one and the thyme to the other. 2 Soak and squeeze the gelatine leaf and add half to each pan, remove from the heat and transfer to 2 bowls.
4 Build the verrine using a piping bag and carefully add some cherry jam between each layer. Set in the fridge for 1 hour.
Advice Don’t mix the eggs too much, a gentle folding action with a metal spoon or spatula keeps the mixture as light as possible. Serving Suggestion Serve with parsnip ice cream.
3 Whisk the egg whites to soft peaks, put half into each bowl and gently mix in with a spatula or metal spoon.
Variation These flavours are both rather strong so you could substitute one of them for vanilla, it’s less adventurous but also less risky if you have lots of people for dinner. 164
Born in Paris in 1972, Franck began his career at just 14 with an apprenticeship as a butcher. He trained at Ceproc, one of France’s top culinary schools, where he was baptised into the French tradition of Traiteur, and learned the art of producing exquisite, gourmet food in portable portions. Franck was poached back and forth between Harrods and Selfridges to run their Traiteur counters where he helped to educate the eating habits of customers. Next, as a chef for London’s top outside caterer, Rhubarb, he catered for film premieres, celebrity events and royal functions. In 2004 Franck and his wife Jude set up their own outside catering and events company, Food Creation. It is so successful, that people change the dates of their events in order to have Franck’s creations served to their guests. “the hottest trend you’ve never heard of - verrines, sink your spoon in and scoop out an explosion of flavours.” Franck Pontais
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DESSERTS
BANOFFI PIE . . . Year 3/4, class CS, student Lauren May presents one of her favourite recipes - Banoffi Pie. INGREDIENTS 225g (8oz) digestive biscuits (crushed) 100g (4oz) butter, melted 2 large tins caramel 3 bananas 450mls (3/4pt) double cream 1/2 tsp coffee essence 1 dtsp caster sugar 1 Mix the biscuit crumbs and butter and press into the base of a loose bottomed tin 20cm (8”) and chill.
Whip the cream and add the coffee essence and sugar. 3
Peel and slice the bananas and place on top of the caramel. 4
2 Spread the caramel over the biscuit base.
5 Finally spoon on the cream and place in fridge. 6 Just before serving remove from the tin and place on a plate. Serves 8 - 10 people.
DESSERTS
DOPPIO CIOCCOLATO CON PISTACCHIO
. . . Celebrity chef Gino D’Acampo presents one of his favourite recipes Double chocolate mouse with Pistachio nuts. INGREDIENTS 150g dark chocolate (good quality and chopped) 100g white chocolate (good quality and chopped) 3 fresh eggs 2tbsp caster sugar 2tbsp amaretto liquor 250ml softly whipped cream 2 Handfuls of crushed pistachio nuts 1 Melt the chocolate in a glass bowl over a pan with hot water (don’t let the bowl touch the water). Once melted, set aside to cool, but not to harden.
2 Beat the eggs and sugar in a bowl until thick and pale. With the help of a metal spoon fold the chocolate into the egg mixture. 3 Add in the nuts and amaretto liquor, mix well and then gently fold in the whipped cream. 4 Place the mixture into four separate dessert glasses (approx. 250ml), refrigerate for 3 hours until set. Just before serving decorate with some crushed pistachio nuts on top.
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MRS WARD’S CHOCOLATE FLAKE BANOFFEE PIE . . . Year 3/4, Teacher Amy Ward presents one of her favourite recipes it is really quick and easy to make but also combines some of my favourite things; bananas, toffee and cream!!! INGREDIENTS 350g of digestive biscuits 125g butter 3 medium bananas 400 - 500ml of cream 1 tin of toffee/caramel 1 or 2 flakes to sprinkle on the top 1 First, melt the butter in a pan over a low heat. Then, crush the biscuits either in a blender or using a rolling pin. 2 Next, tip the biscuit crumbs into a bowl and add the butter mixing carefully. Ensure that all the biscuits are coated in butter. 3 Put the butter-coated crumbs into the base of a flan dish and spread the mixture evenly. Put this in the fridge to cool and set for about ten minutes. 4 Spread the toffee/caramel over the biscuit base. 5 Chop the bananas into circular pieces about 2cm thick and place these on top of the toffee, leaving no gaps!
Amy Ward has worked at Botley Primary for seven years now! Having done some supply work at Botley in 2000 she went travelling for a year.
Whip the cream until it forms soft peaks and spread it evenly over the bananas. 6
However, she was only too pleased to accept a job in Botley doing one day a week in year 5/6 when she came back in September 2001. Fortunately, a full time position came up and she started working full time in Reception in January 2002.
Finally, to finish crumble a flake (or two), over the top of the pie. 7
Enjoy! 167
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DESSERTS
CLASSIC APPLE & BLACKBERRY CRUMBLE . . . Celebrity chef Silvanna Franco presents one of her favourite recipes Serve this crumble with hot custard or vanilla ice-cream. Born and raised in Derby to a large Italian family, Silvana Franco enjoyed home-cooked food throughout her childhood. She trained as a chef at High Peak College in Buxton and then went on to finish her studies with a degree in Home Economy at Southbank University.
INGREDIENTS Serves 6 Knob of butter 2 Bramley cooking apples, peeled, cored and cubed 4 eating apples, peeled, cored and cubed 1 vanilla pod, split 200g fresh or frozen blackberries 2 tbsp caster sugar
Silvana got a college work placement at BBC Worldwide writing for BBC Vegetarian Good Food magazine. She soon progressed to senior writer on its sister title, BBC Good Food, and later moved on to work as Food Editor for M&S Magazine before moving into the world of TV.
For the Crumble: 75g unsalted butter, finely diced 100g plain flour 100g light muscovado sugar 3 tbsp porridge oats 100g pecans or almonds, roughly chopped custard or ice cream, to serve
PREHEAT THE OVEN TO GAS MARK 4 / 180째C Melt the butter in a pan, then add the apples, vanilla pod and a splash of water.
the sugar. Cook for 2 minutes until the sugar has dissolved, then tip into a pie dish.
1
2 Cook over a high heat for 5-8 minutes until softened. Stir in the blackberries and
3 For the crumble rub the butter into the flour then stir in the sugar, oats and pecans. Scatter over the fruit and bake for 30 minutes until golden brown.
She began behind the scenes, working as a food stylist and writer on Can't Cook, Won't Cook, Ainsley's Meals in Minutes, Ainsley's Big Cook Out, Gourmet Express and Friends for Dinner. Her association with Ainsley Harriott continued in New York, where she whipped the Manhattan food team into shape for his NBC series. However, Silvana's engaging personality soon attracted producers and she started to appear on screen, working alongside Ainsley as his sidekick in Gourmet Express 2, and featuring on BBC Two's Saturday Kitchen and Ready Steady Cook. In 2002 she moved into prime time in her own right as a presenter of The Best on BBC Two. As well as her TV appearances, Silvana continues to write. In 1998 she worked on Can't Cook, Won't Cook Leaves Home for BBC Books, and in 2001 and 2002 she published two books - Pizza and Pasta, for Ryland Peters & Small. She also runs a food media company called Fork with two former work colleagues. The girls wrote a weekly column for The Sun called Grill Power that gave cookery advice and recipes to an audience of three and a half million.
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CIDER BAKED APPLES WITH A MAIZE CRUST . . . Celebrity chef Lesley Waters presents one of her favourite recipes Serve this mulled pie with thick Dorset cream or vanilla ice-cream. INGREDIENTS For the Pastry: 140g (6oz) plain flour 55g (2oz) instant dried polenta or semolina pinch salt 115g (4oz) butter 1 large egg, beaten cold water For the Filling: 6 large dessert apples, peeled, cored and halved 55g (2oz) unsalted butter, melted 150ml (1/4 pint) fruity cider 25g (1oz) soft brown sugar sprig rosemary caster sugar for sprinkling
PREHEAT THE OVEN TO GAS MARK 6/200C/400F. Into a large bowl, sieve the flour, salt and polenta. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the egg and enough water to bind the dough together. Chill the pastry for 30 minutes. 1
2 Place the apples in a shallow, round oven proof dish approx. 23cm in diameter. Combine the melted butter with the cider and pour over the apples.
Sprinkle the apples with the brown sugar and tuck in the sprig of rosemary. 3 On a lightly floured surface, roll out the pastry until it is large enough to lay as a blanket over the apples. Carefully lift the pastry over the apples and roughly trim the edges and tuck inside the dish.
Lightly sprinkle the pastry with the caster sugar. 4 Bake the pie for 10 minutes, then reduce the oven to Gas Mark 4/170C /350F. Bake for a further 30-35 minutes until the apples are softened and cooked.
Lesley Waters studied French cuisine at Ealing College for three years before joining Prue Leith's Restaurant in 1978, where she rose to the rank of senior chef. She teamed up again with Prue when she became an instructor at her food and wine school and, again, she was soon promoted to head teacher. She has worked in TV since 1989. As well as her regular appearances on Ready Steady Cook, Lesley has also presented Can't Cook, Won't Cook and made guest appearances on Food & Drink and Who'll Do the Pudding?. She's also written several cookery books and currently hosts cookery days at Chantmarle Manor. Lesley is one of the chefs featured in BBC Food's new interactive video console, Get Cooking.
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HOT PLUM TORTE . . . Celebrity chef Mary Berry presents one of her favourite recipes – a first rate Sunday lunch pudding when plums are in season – nothing more delicious. INGREDIENTS 75g (3oz) soft butter 75g (3oz) caster sugar 100g (4oz) self raising flour 1 teaspoon baking powder 2 large eggs zest of 1 orange 900g (2lbs) ripe plums, cut in half, stones removed 150g (5oz) Demerara sugar (Apricots work well too although the season is shorter.)
1 You will need an 11 1/2” (29cm) round ovenproof dish about 1 1/2” (4cm) deep.
5 Bake in preheated oven 200C/180 Fan/Gas 6 for about 30 minutes until golden brown.
2 Measure the first six ingredients into a large bowl and beat until smooth.
6 Serve warm with cream or ice cream or classic custard.
3 Spread the cake mixture evenly over the bottom of the well buttered dish.
This recipe serves 6-8
4 Arrange the plums, cut side up on top and sprinkle with Demerara sugar to form a thick crust.
Recipe taken from “ONE STEP AHEAD” by Mary Berry (Quadrille)
Mary Berry is one of the best known and respected cookery writers and broadcasters in the UK. She started her career as cookery editor at Housewife magazine and later moved to Ideal Home magazine. Mary has presented seven TV series for Thames TV and more recently for BBC One with Mary Berry's Ultimate Cakes and Mary Berry at Home. The book of the Ultimate Cakes series sold 350,000 copies. She has also appeared as a guest on the former Carlton Food Network and for many years was a contributor to BBC radio. She has written more than 40 cookery books, including The Aga Book, which is given away with every new Aga sold.
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CHOCOLATE PEAR TRIFLE . . . All Saints Botley church rector the Revd Philip Goodey presents one of his favourite recipes – “Living in a Rectory, Sandra and I are sometimes called upon to produce quantities of food at short notice. During our first curacy this pudding arose out of such an occasion, from the larder as it were. It’s been a great favourite in parishes ever since”. INGREDIENTS 1 chocolate Swiss roll 1 tin pears 1 pint milk 2 heaped tbsps cornflour 1 heaped tbsp cocoa 2 tbsps sugar Whipped cream (optional)
1 Cut Swiss roll into slices and line a small trifle bowl. Pour on pears including juice and leave to soak while you make the custard…. mix the cornflour, cocoa and sugar with a little of the milk to make a smooth paste in a large jug.
2 Heat the remaining milk carefully in a saucepan… when it’s hot but not boiling add to the paste, stir well and return to the saucepan on a low heat, stirring all the time until it thickens. Allow custard to cool slightly before pouring onto sponge and fruit. 3 Refrigerate till set and top with cream or serve on the side.
This is an easy recipe to scale up, just double everything and find a bigger bowl!! Tinned black cherries works just as well (pitted if poss).
I am the Rector of Botley & Durley and the Vicar of Curdridge, I became the Rector of Botley in January 2006 having worked in a wide variety of different parishes across the south of England, most recently being the Team Rector of Nine parishes on the North Devon Coast. Hospitality is a very important part of a Clergyman’s ministry, and being able to produce food for all sorts of different occasions on a very limited budget and at short notice is very important. You may be feeding a youth group in the morning and a Bishop in the evening! I first learned to cook at home and refined my skills when I shared a flat as a student in Cheltenham where I studied Maths and computing. I was accepted for training to the ministry in 1999 and studied theology at Trinity College Bristol. My first post was in a small village called Iver in Buckinghamshire, near Heathrow Airport. Botley is now my fifth parish and I am greatly enjoying being part of the Community and working in the local schools.
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RASPBERRY TRIFLE . . . Celebrity chef Paul Heathcote presents one of his favourite recipes – Raspberry Trifle, nice with a glass of Muscat or Barsac. INGREDIENTS serves 8 20 trifle sponges 3 punnets fresh raspberries squeeze of lemon juice 60g sugar 200ml sweet sherry 400ml double cream 100ml milk 1 vanilla pod 6 egg yolks 50g sugar 2 heaped tsp corn flour dash of water To decorate: whipped double cream sprigs of mint grated chocolate
1 First make the raspberry coulis. Put one punnet of raspberries in a very hot, dry pan. Add lemon juice and sugar and cook rapidly for one minute. Whisk, then pass through a sieve and chill.
5 Moisten the corn flour with a dash of water and add to the yolks. Pour a dash of the boiled cream into the yolks and whisk well before returning all to the pan and cooking until thick.
2 Mash the sponges with one punnet of fresh raspberries and the sweet sherry.
Allow to cool before dividing the mix between the dishes; refrigerate until ready to serve.
3 Place a spoonful of coulis in the bottom of a glass tumbler for each person, along with three raspberries. Divide the sponge mix between each dish and spoon in any remaining coulis, plus another raspberry, and chill. 4 Make the custard by bringing the cream, milk and seeds from the vanilla pod to the boil. Whisk together the egg yolks and sugar.
6 Top with whipped double cream, raspberries, mint and scatter with grated chocolate.
Top chef, restaurant-owner and food consultant, Paul Heathcote trained for 12 years with Raymond Blanc at Le Manoir Aux Quat' Saison.
Chef’s tip: Out of season you can use 225g frozen raspberries instead of fresh ones, or any soft fruit such as strawberries or blackcurrants (but you may need a tiny bit more sugar).
Paul is a Michelin-starred chefproprietor who has grown into a successful catering entrepreneur. A champion of British regional cuisine, Heathcote has built up a diverse empire in the north-west of England. Ha has also set up a thriving outside catering arm and a cookery school in Manchester. You can catch this bright chef guesting on Market Kitchen.
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PEACH ALEXANDRA . . . This is a variant of the well-known Peach Melba. The French chef Auguste Escoffier created Peach Melba for the opera singer Nellie Melba, and he created this version for Queen Alexandra, who was particularly fond of redcurrants. The peaches and redcurrants would have been grown in the walled kitchen garden at Sandringham. INGREDIENTS Serves 4 4 ripe peaches Vanilla ice cream 8 oz redcurrants 4 oz icing sugar
1 Pull the redcurrants off their stalks with a fork (but keep 4 sprigs to garnish), put in a pan with 2 tablespoons of water and heat very gently till the fruits break up. 2 Stir in the icing sugar and dissolve, then sieve or puree
the sauce (if you have a juicer, you could just put the redcurrants through the juicer and add sugar to taste). 3 Peel the peaches and cut them in half. Put two peach halves and two scoops of ice cream on each dish, pour
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the redcurrant sauce over and garnish with the reserved sprigs.
Recipe reproduced by kind permission of Public Enterprises Management Sandringham Estate
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PASSION-FRUIT WATER ICE . . . Former British Olympic 400m Hurdle Champion Sally Gunnell presents one of her favourite recipes – not only is it quick and easy but tastes great and refreshing all at the same time! INGREDIENTS Serves 4 225g (8oz) caster sugar 8 passion-fruits 1 egg 1 Put the caster sugar in a large, heavy-based saucepan with 600ml (1 pint) of water. Heat gently, stirring occasionally, until the sugar has dissolved. Bring to the boil and then boil gently for 10 minutes. Leave to cool.
2 Cut the passion fruit in half. Scoop out the flesh and sieve to remove the seeds. Stir into the cooled sugar syrup and pour into a freezerproof container. Freeze for 2 hours until just beginning to freeze around the edges. 3 Whisk the egg white until stiff. Remove the passion fruit mixture from the freezer and stir with a fork to break up any large ice crystals. Fold in the whisked egg white and
Sally Gunnell OBE is the only woman ever to hold four major track titles concurrently – Olympic, World, European and Commonwealth.
return to the freezer until ready to use. Remove from the freezer 15 minutes before serving. Spoon into glasses and serve immediately.
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ROSE PETAL ETON MESS . . . Celebrity chef Phil Vickery, (husband to TV presenter Fern Britton), presents one of his favourite recipes - Rose petal eton mess. INGREDIENTS Serves 6 Preparation time: 15 minutes Standing time: 1 hour 2 roses, perfumed if possible 1tbsp rosewater juice of 2 lemons 3 tbsp icing sugar 400g (14oz) English strawberries few drops of vanilla extract 450ml (3/4pt) whipping cream, lightly whipped 200g (7oz) Carnation Condensed Milk Light 6 small meringues or meringue nests, crushed but not too small
1 Pick the rose petals from the stalks. Roughly chop the petals and place in a small bowl with the rosewater, lemon juice and icing sugar and leave for 1 hour, stirring occasionally. Meanwhile, hull the strawberries and cut into quarters. 2 Use a hand blender and whizz the mixture to a loose puree, leaving small pieces of rose petal visible.
4 Place a layer of crushed meringue in the bottom of a large glass bowl or into 6 individual glasses. 5 Spoon over a little strawberry cream mixture, followed by a little rose petal puree. Repeat the layers finishing with crushed meringues.
3 In a large bowl fold together the condensed milk and whipping cream, and then gently fold in the strawberries.
Phil Vickery cooks great British food and is rightly famous for his puddings. He has written several cookery books including Just Food: No Nonsense, No Fuss, Just Delicious; This Morning: Fern & Phil's Family Feast; Proof of the Pudding; and A Passion for Puddings. He appears regularly on Ready Steady Cook and This Morning, as well as many other programmes. Phil also writes for several magazines and is married to TV presenter Fern Britton. “Phil Vickery does English cooking better than anyone in the country� Jonathan Meades Sunday Times Magazine 176
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BOTLEY MESS . . . Ex Botley student Tamsin Wilcock presents one of her favourite recipes - Botley Mess. INGREDIENTS Preparation Time 1-2hrs No cooking time 800g/ 1lb 12oz ripe Strawberries/raspberries, hulled 1tbsp of Strawberry jam (children) splash Kirsh (Adults) 1-2 tsp icing sugar, to taste 250ml Double Cream 250ml Crème Fraiche 8 readymade meringue shells 2 passion fruit, pulp only. Sometimes these are difficult to find. To be real decadent I use grated chocolate.
1 Cut the larger strawberries into halves or quarters. Raspberries use whole.
7 Fold in the crushed fruit and passion fruit pulp, to create a rippled effect.
2 Set aside a quarter of the fruit for garnish and place the rest into a large bowl.
8 You can then spoon mixture into clear serving glasses. What I do is leave it in the bowl.
3 Add Kirsch or Strawberry jam and icing sugar to taste. Lightly mash the strawberries with a large fork or potato masher. 4 Cover with cling film and place into the fridge to chill for an hour.
Whip the cream so it is stiff and fold in Crème fraiche. 5
9 Just before serving I garnish with fruit and crushed remaining 2 meringue shells.
As an extra I use grated chocolate because I love it. Mine always looks a mess, but does it taste good. Mmmmmmmmmmm.
Using hands, roughly crush 6 of the meringues into bite sized pieces over the bowl of cream mixture, then gently fold through the mixture. 6
I am Tamsin aged 11. I go to Wildern School yr 7. My Hobbies are Ballet, Modern and swimming. I went to Botley School and was very happy there especially the summer time when we went swimming in Botley Schools swimming pool. I remember thinking I wish we could swim all year round. I hope you really enjoy my Mess. It is so easy to make and very yummy to eat.
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GOLDEN SYRUP SPONGE PUDDING . . . Year 1, class GW, student Lucy Hawkins presents one of her favourite recipes - Golden syrup sponge pudding. INGREDIENTS 5oz self raising flour 4oz butter or margarine 4oz caster sugar 2 eggs 1 level tsp baking powder 2-3 tbsp golden syrup
1
Butter the inside of a basin.
2 Put butter and sugar into a bowl and whisk until light and creamy. Add one egg at a time and whisk. Then fold in the sifted flour and baking powder using a spoon.
3 Put golden syrup into the bottom of the basin. Fill the basin 3/4 full of the mixture and cover with greaseproof paper. 4 Place basin into saucepan and fill 1/2 way with water and put on saucepan lid. 5 Steam until firm, about 1 hour 20 minutes. Do not let it boil dry! 6 Once cooled a little, turn onto a serving plate and serve with icecream, custard, cream or all three!
As an alternative you could use jam instead of golden syrup or add 2oz desiccated coconut to the mixture.
Botley Roofing was established in 1982 by Mr Keith Kenway and is a limited company with 33 years experience in flat roofing. The company has a wealth of experience to offer any client. Keith has attended many seminars and courses across Europe to witness first hand the new systems which are available to us as a company and to ensure that we stay at the forefront of technology.
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HOT CHOCOLATE FONDANT . . . Celebrity chef Gordon Ramsay presents one of his favourite recipes “Whenever I’m asked for my favourite recipe, this is the one. It has a divine melting texture and the liquid centre is sublime. I particularly like to contrast the warm chocolate centre with a scoop of good-quality malt or vanilla ice cream.” INGREDIENTS Serves 2 50g unsalted butter, plus extra to grease 2 tsp cocoa powder, to dust 50g good-quality bitter chocolate (minimum 70% cocoa solids), broken into pieces 1 free-range egg 1 free-range egg yolk 60g caster sugar 50g plain flour
1 Heat the oven to 160˚C/ Gas 3. Butter two large ramekins, about 7.5cm in diameter, then dust liberally with cocoa powder.
2 Slowly melt the chocolate and butter in a small bowl set over a pan of hot water, then take off the heat and stir until smooth. Leave to cool for about 10 minutes. 3 Using an electric whisk, beat the whole egg, egg yolk and sugar together until pale and thick, then incorporate the chocolate mixture. 4
Sift the flour over the mixture and gently fold in, using a large metal spoon. Divide between the ramekins and bake for 12 minutes. 5
Turn the chocolate fondants out on to warmed plates and serve immediately.
Part restaurant empire-builder, part celebrity, and part sublimely talented chef, Gordon Ramsay is a truly global star in the cooking world. It all could have been so different. As a teenager he was on the books of Glasgow Rangers FC, but injury put paid to his chances of a professional career. So, imbued with an ambition never to fail again, he switched his attention to cooking. He has been the star of several much-talked-about series, Ramsay's Kitchen Nightmares, Hell's Kitchen and The F-word. Gordon is also a contributor to BBC Good Food magazine and Olive magazine. In Her Majesty's New Year's honours list for 2006, Gordon Ramsay was awarded an OBE for services to the hospitality industry. 179
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CHOCOLATE ROULADE . . . Year 2, class ST, student Theo Armitage and year 3/4, class JC, student Martha Armitage present their favourite recipe - Chocolate Roulade. INGREDIENTS Serves 10 Preparation 40 minutes Cooking time 25 minutes 1 hour cooling time For the Roulade: 175g (6oz) plain chocolate 6 large eggs separated 175g (6oz) caster sugar, plus 1 tbsp of sugar For the filling: 115g (4oz) plain chocolate 100g (3 & half oz) golden caster sugar 142ml carton whipping cream To decorate: Icing sugar to dust 50g (2oz) plain chocolate, cold
1 Heat the oven to 180ยบC or gas mark 4. Grease and line a 22x33cm swiss roll tin with baking paper. 2 Melt the chocolate in a glass bowl over a pan of simmering water. Whisk the egg yolks together with the 175g (6oz) of sugar until pale and creamy. 3 In a clean bowl, whisk the egg whites until they form stiff peaks, then fold 1 tbsp into the chocolate mixture to loosen. 4 Gently fold in the remaining egg whites, then pour into the tin and level out. Bake for 20 mins until spongy to the touch.
5 Place a sheet of baking paper onto a work surface and sprinkle with the 1 tbsp of sugar. 6 Cool the roulade for 5 mins then turn out onto the sugared paper, peel the paper from the tin off the roulade. Cover the roulade with a new sheet of baking paper and a clean, damp tea towel and cool for 1 hour. 7 To make the filling, melt the chocolate in a bowl over simmering water and add the sugar. 8 Whip the cream until it forms soft peaks. Spread the chocolate over the roulade. Spread the cream on top - roll up from one short end, using the paper to help.
Dust with icing sugar. 9 Using a vegetable peeler shave curls from the chocolate and sprinkle over the roulade.
This dessert is great served with lashings of double cream!!! 180
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CHOCOLATE ROULADE WITH A TWIST . . . Year 4, class AM, student Matthew Turl presents his favourite recipe A rich delicious pudding, simple to make and a firm family favourite. INGREDIENTS 6 oz squares of plain chocolate 5 eggs – separated 4 ozs caster sugar 2 oz dark brown sugar 3 tbsp hot water 1 tbsp icing sugar For the filling: 1/2 pt double/whipping cream 2 tbsp Brandy 6oz chestnut purée
1 Grease and line base of a large swiss roll tin with greaseproof paper. 2 Melt chocolate in a heatproof bowl over a saucepan of simmering water (or microwave for 3 mins).
3 Whisk egg yolks and sugar until thick enough to hold the trail of the whisk. Blend the hot water with the melted chocolate and mix gently into the egg mixture. 4 Whisk the egg whites until stiff and fold into the egg mixture. Pour into tin and tip from side to side to level Bake in a preheated oven at 180˚C/Gas mark 4 for 15 to 20 mins. If soft crust preferred cover with tea towel. Rest overnight in the fridge for best results.
To make filling: 1 Whisk cream until thick and add brandy/chestnut purée. 2 Sprinkle icing sugar over a rectangular sheet of grease
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proof paper. Turn the roulade onto it and peel off the paper it was cooked on. 3 Spread the filling over the whole rectangular roulade. 4 Roll up from the long edge and place seam side down on the serving plate. If desired decorate with whipped cream, brandy and fruit or macaroons, or simply dusted with icing sugar. DELICIOUS!
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STRAWBERRY & PASSION FRUIT ‘PAVLOVA’ ROULADE . . . Celebrity chef Tony Tobin presents one of his favourite recipes Strawberry & Passion fruit ‘pavlova’ Roulade. INGREDIENTS Pavlova: 4 egg whites 240g sugar 2 tsp water Seeds from 1 vanilla pod 1 tsp vinegar Filling: 200g lemon curd 3 passion fruits (seeds and juice separated) 150 mls double cream 10 fresh strawberries (hulled)
HEAT OVEN TO 180ºC 1 Line a swiss roll tin with baking parchment. 2 Beat egg whites, add water as they begin to foam. When they are at peaks gradually add the sugar until stiff and glossy, add vanilla and vinegar. 3 Spoon the mixture evenly onto the baking try and bake for 15 minutes. Until crisp on the outside. Remove and allow to cool completely.
4 Using a palette knife, spread the lemon curd over the meringue and then sprinkle with the passion seeds. 5 Whip the cream and passion fruit juice together to peaks. Spread on top of the lemon curd, sprinkle over the strawberries. 6 Roll the meringue up lengthways using paper to help turn it over. Slice and serve.
Tony made his first television appearances in the BBC series Hot Chefs. The book of the series contained some of his own recipes, and the success of this project led to many more TV appearances - most notably as a featured chef on Ready Steady Cook from 1995 onwards and as the presenter of the 13 part series Spice World and The Green Gourmet on the Carlton Food Channel. Tony has appeared on Ready Steady Cook nearly every week since ’95 and has recently been on a red hot winning streak! 182
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CARAMELISED PASTRY PEAR IN BUTTERSCOTCH
. . . Celebrity chef John Burton-Race presents one of his favourite recipes Caramelised puff pastry box with lime and pear in root ginger butterscotch. John Burton-Race made a name for himself with his TV series, 'French Leave', and he became one of our most celebrated chefs as a result of his award-winning restaurants in London and the Home Counties.
INGREDIENTS For this recipe you will need to cut out a box 9cm long by 5cm wide and 1cm thick for a piece of puff pastry.
John and his family moved to Devon and bought the restaurant of his dreams, the Carved Angel in Dartmouth. It was relaunched as the New Angel in May 2004 and the TV series 'Coming Home' followed.
Dust with a little icing sugar and score the box 1cm from the edge of the box to mark out a lid. Bake in the oven and when risen and cooked, carefully cut off the top and with the point of a small knife gently remove the uncooked pastry and discard. Reserve aside.
John, along with Angela Hartnett, attempted to reform some of Britain's worst kitchen offenders in the BBC Two series Kitchen Criminals.
To make the lime sorbet: 200ml (heavy stock syrup) Juice of 3 limes Zest of 1 lime (finely chopped) 1/2 tsp glucose (liquid) Pear & Butterscotch: Decore the pear. Peel it whole and cut it in half lengthways. 3 desert spoons of caster sugar Lemon juice 1 dessert spoon of grated root ginger 1 dessert spoon candid stem ginger cut into matchsticks 1 dessert spoon of butter 3 dessert spoons of cream 1 Put the sugar into a small pan. Sprinkle in a little lemon juice. Melt over a gentle flame.
3 Add the candid ginger and place in the pears. When hot remove the pears from the stove.
2 Add the grated ginger, butter and cream. Boil until the sauce thickens.
4 Fill the pastry box with lime sorbet. Top the box with the half pear and
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replace the lid. Pour the ginger butterscotch around the pastry and serve immediately!
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MAGIC MONKEY BANANAS . . . Children’s author Paeony Lewis presents a recipe from one of her books. If you enjoy bananas and chocolate (lots of chocolate!) then Magic Monkey Bananas are utterly yum. The recipe comes from my picture book story about biscuit-obsessed Florence and her peckish toy monkey, Arnold, and is called 'No More Biscuits' INGREDIENTS Serves 4 2 firm bananas 100g chocolate 2 tablespoons of multi-coloured sprinkles Plus 4 lolly sticks (or similar) 1 sheet greaseproof paper/baking parchment 1 Melt the chocolate over a bowl of hot water or in the microwave.
Peel two firm bananas and cut them in half to make four portions. 2
chocolate off the bowl and spoon!) 7 Remove the Magic Monkey Bananas from the freezer and munch. Simple but delicious.
3 Push lolly sticks in the cut end of each halved banana. 4 Hold the lolly stick and dip the banana in the melted chocolate. Use a spoon to help and don't worry if things get messy - who cares, it's yummy chocolate! 5 Shake sprinkles over the gooey chocolate-covered banana and place the coated bananas on the greaseproof paper (on a plastic plate).
Put the plate of banana lollies in the freezer for at least an hour (you can clean up while you're waiting and don't forget to lick the 6
The children's picture book, 'No More Biscuits', is by Paeony Lewis, illustrated by Brita Granstrom, published by Chicken House. "..the story ends with an enticing recipe for ‘Magic Monkey Bananas’" - The Observer 184
When I was at primary school I liked cooking much more than writing. All those words made me feel my brain would explode, while cooking was fun. Unfortunately, I often misread recipes, including a surprise cake I’d decided to bake for my mum. So when the cake overflowed out of the tin and made a terrible burnt mess in the oven, my mum wasn’t pleased with her surprise. Thankfully nowadays I’m better at cooking. Plus I’m better at writing too – I hope! By the way the one in the photo with the giant ears isn’t me. His name is Spud.
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GREEN APPLE SORBET . . . Celebrity chef Nick Nairn presents one of his favourite recipes Green Apple Sorbet, great for the summer! INGREDIENTS 300g Granny Smith’s Apples, skin on, cored Juice of 1 lime 120ml cloudy apple juice 50g caster sugar 1 Begin by thinly slicing the apples then spread the slices onto a tray lined with grease proof paper. Pop the tray into the freezer and leave until the slices are frozen.
Pour the apple juice into a small pan and place over a 2
low heat. Add the sugar and the lime juice and stir until the sugar is dissolved. 3 Pour the syrup into a small bowl and leave to cool. When cold, place in the fridge to chill. 4 To finish the sorbet, place the frozen apples and chilled syrup into a food processor and blitz until smooth. 5 Spoon from the processor directly into chilled glasses and serve.
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BLACK FOREST GATEAU ICE CREAM . . . Celebrity chef Marcus Wareing presents one of his favourite recipes Black forest gateau ice cream! INGREDIENTS Chocolate Muffins: Grease 6 muffin tins. 50g sugar 50g melted butter 50g cocoa powder 1 egg 50ml milk 125g flour 1 teaspoon baking powder 50g dark chocolate (70%) 100g canned black cherries or Griottines, chopped 100g dark chocolate (70%), chopped finely 3 tablespoons cherry brandy, kirsch or cherry liqueur Ice cream base: 300ml milk 300ml whipping or double cream 7 large organic egg yolks 150g caster sugar 3 large organic egg whites
PREHEAT THE OVEN TO 180°C. 1 Mix the sugar, butter, egg and milk together. Sift the flour, baking powder and cocoa powder together then fold into the wet ingredients with the chocolate until just combined. Bake for 15-20 minutes until a skewer inserted comes out mostly clean. Pour the alcohol over the muffins and allow them to cool. Break into chunks when cold.
For the ice cream: 1 Bring the milk to the boil and remove from the heat. Whisk the yolks with 50g of the sugar then whisk in a little of the hot milk. Add the mix back to the saucepan and over a low heat stir until the custard is thick enough
to coat the back of a spoon. Add 100ml of the cream then pour through a fine sieve into a shallow container. Cover the surface of the custard with cling film to prevent a skin from forming and place in the fridge until cold. 2 Whip the remaining 200ml of cream to soft peaks. Whisk the egg whites until soft peaks form then add the remaining 100g sugar and whisk further until smooth and glossy. Fold the custard and whipped cream together and add the cherries, chocolate and muffin pieces. Fold in one quarter of the meringue, then add the remaining meringue and mix gently. Transfer the mixture to a freezer container and cover with a lid. Freeze until firm – around 2-4 hours.
In 2006 Marcus competed in BBC2’s Great British Menu and won the honour of cooking the dessert course at the Queen's 80th birthday celebrations. He has also recently appeared on the second series and popular weekend cookery programme, Saturday Kitchen. 186
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CHOCOLATE ST EMILION . . . Roald Dahl (1916–1990), one of the world's most beloved children's authors. Not only did he create such memorable characters as Willy Wonka, Danny the Champion of the World and The BFG, but he also had a very successful career writing short stories for adults. Roald Dahl was such a lover of chocolate, one of his favourite recipes being Chocolate St Emilion. INGREDIENTS 8oz Amaretti, crushed 2-3 fl oz Cointreau 1lb Menier chocolate (Use the best-quality chocolate you can find.) 4oz butter 2 egg yolks 1pt double cream icing sugar
Soak the crushed Amaretti in the Cointreau. 1
2 Melt the chocolate in a ‘bain-marie’. Remove from the heat and gradually beat in butter and egg yolks. Leave the mixture to cool.
3 Whip the cream until semistiff. Gently fold the cream into the chocolate mixture. 4 Place in a lightly greased cake tin (8” diameter by 2 and a 1/2” deep) alternate layers of chocolate mixture and Amaretti. Chill for a couple of hours or until set. 5 To decorate, place either a paper doily or a stencil on to the cake and dust with some icing sugar in a fine sieve. Whatever you use, make sure you can remove it easily without disturbing your design!
My passion for chocolate did not really begin until I was 14 or 15 years old, and there was a good reason for this. Today chocolate-guzzling begins when the child is about 5 and it goes on with increasing intensity until the guzzler gets to be about 12. After that, with the advent of puberty and the approach of adulthood, there is a gradual decline in consumption. Things were different when I was young. The reason that neither I nor any of my generation developed the chocolateguzzling bug early was simply that in those days there were very few delicious chocolate bars available in the sweetshops to tempt us. Dahl's beliefs were that “The writer for children must be a jokey sort of fellow... he must be unconventional and inventive.” Of children, he said, “They love being spooked... They love chocolates and toys and money... They love being made to giggle.” Roald Dahl died on November 23, 1990 in Oxford, England. He was buried in Great Missenden.
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Recipe reproduced by kind permission from Roald Dahl's Cookbook by Felicity and Roald Dahl, published by Penguin Books. Copyright © The Estate of Roald Dahl and Felicity Dahl 1991. Photographs © by Jan Baldwin. Illustrations © by Quentin Blake.
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CHOCOLATE FRIDGE CAKE . . . Aspiring young golfer with a handicap of two Charlotte Dalton presents one of her favourite recipes - Chocolate fridge cake. biscuits, apricots, raisins and pecans (optional).
INGREDIENTS Suitable for Vegetarians Preparation Time Less Than 30 Mins Makes 12 Squares 250g/8oz digestive biscuits 150g/5oz milk chocolate 150g/5oz dark chocolate 100g/3.5oz unsalted butter 150g/5oz golden syrup 100g/3.5oz dried apricots, chopped 75g/2.5oz raisins 60g/2oz pecans, chopped (optional) 1 Use cling film to line a 20cm (8in) shallow, squareshaped tin. Leave extra cling film hanging over the sides.
5 Spoon the mixture into the tin. Level the surface by pressing it down with a potato masher.
Bash the biscuits into pieces using a rolling pin. (Put them in a plastic bag first so they don't go everywhere!) 2
3 Melt chocolate, butter and golden syrup in a heatproof bowl set over a pan of simmering water. Stir occasionally.
6 Leave to cool, then put the chocolate mixture in the fridge for 1-2 hours to set. 7 Turn out the cake and peel off the cling film. Cut the cake into 12 squares and enjoy!
4 Remove the bowl from the heat and stir in the broken
Charlotte Dalton - Runner Up English Mid Amateur Championship 2008
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MISS HARRIS’ HEAVENLY CHOCOLATE CAKE . . . Year 1/2, Teacher Clare Harris presents her chocolate cake recipe. It was passed down from a Great Aunt called Grace and is always a hit! My mum used to make it and then gave me the recipe. Now my own daughter loves it! INGREDIENTS 4oz margarine 4oz golden syrup 4oz self raising flour 3oz granulated sugar 1/2 pint milk 1 egg 1/2 tsp bicarbonate of soda 1 tablespoon cocoa powder 1 First of all melt the margarine, syrup and sugar in a pan.
Sieve the flour and cocoa powder into a bowl. 2
3 Next warm the milk in a pan and then add the bicarbonate of soda. 4 Add the melted mixture to the flour and beat well. 5 Beat the egg, add to the bowl and beat again. Pour the milk into the bowl a little at a time and stir in. The mixture will be very sloppy! 6 Divide the mixture into two greased sandwich tins. Bake at gas mark 4 for 25 mins.
As for me, I am a year 1/2 and 5/6 teacher. I have only been teaching for a couple of years after re-training when I had my daughter (who is 5, eating the chocolate cake below). My favourite subjects to teach are art and dance. I like to keep fit, enjoy going to the gym and running regularly which is essential considering the amount of chocolate cakes I manage to get through!
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WHOLEMEAL FRUIT CAKE . . . Supplied by the Bursledon Windmill, from the Bursledon Windmill Recipe Book - traditionally served with apple and cheese. INGREDIENTS 110g currants 110g sultanas or raisins 110g margarine 170g soft brown sugar 55g mixed peel, chopped 25g glacé cherries, chopped 225ml water 1 tsp bicarbonate of soda 1 tsp ground nutmeg 2 tsps mixed spice 225 wholemealflour 1 tsp baking powder Pinch of salt 2 eggs, lightly beaten (Use more cherries to add extra colour to the cake)
1 Wash the dried fruit and place in a saucepan with the margarine, sugar, peel, cherries, water, bicarbonate of soda and spices. Bring to the boil, reduce the heat and simmer gently for 1 minute. Pour into a large mixing bowl and allow to cool.
Heat the oven to 180ºC (350ºF, Gas Mark 4). Lightly grease and line an 18cm square cake tin and lightly grease the lining paper. 2
3 Sift the flour with the baking powder and salt,
returning any residue in the sieve into the bowl with the sifted flour. Stir into the melted mixture together with the lightly beaten eggs. Mix well and place into the prepared tin, smoothing over the top. 4 Bake for 1 to 1 1/2 hours or until golden in colour, firm to the touch and beginning to shrink from the tin sides. 5 Cool in the tin for 15 minutes before turning onto a cooling rack.
The high quality flour produced at Bursledon Windmill is sold at the windmill and at a variety of sites around Hampshire. As well as wholemeal flour, a blend is also available. This blend of 50% wholemeal and 50% white flour is ideal for bread making machines. 192
Bursledon Windmill is Hampshire’s only working windmill. It was built by Mrs Phoebe Langtry between 1813 and 1814 on the site of an earlier mill and was in use until the 1880’s Hampshire Buildings Preservation Trust restored the mill to its former glory between 1976 - 1991. Now managed by the Hampshire County Council Museums Service, the mill again grinds wheat making stoneground flour much as it did in the 19th century.
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BOOSTER BAR . . . Blue Peter presenters Gethin Jones, Zoe Salmon and Andy Akinwolere present their healthy yummy Booster Bar.
INGREDIENTS 50g of bran flakes 15g of wheat bran 40g of dry milk powder 150g of sultanas and raisins 2 tablespoons of vegetable oil 50ml of orange juice One and a half teaspoons of grated orange peel. 2 mashed bananas 2 grated apples 1 beaten egg 4 tablespoons of honey 85g of whole wheat flour 85g of plain flour 1/4 teaspoon of bicarbonate of soda
1 In a large mixing bowl combine the bran flakes, wheat bran, dry milk powder, sultanas, raisins, vegetable oil, orange juice, grated orange, mashed bananas, grated apples, beaten egg and honey. Stir until this forms a well blended mixture. Leave it to set for five minutes.
4 Grease a baking tray with some of the vegetable oil and spread the mixture evenly into the baking tray.
2 In another large mixing bowl stir the whole wheat flour, plain flour and bicarbonate of soda.
6 Take it out of the oven and leave it to cool.
3 Stir in the first mixture until all the ingredients are combined.
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5 Place the baking tray in a pre-heated oven at 180 degrees Celsius for 15 - 17 minutes or until its golden brown.
7 Once it has cooled you can cut it into squares. They're ideal for packed lunches a delicious and healthy snack in one!
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BANANA BREAD . . . Reception, class BB, student Toby Staff presents one of his favourite recipes - Banana Bread. INGREDIENTS 2 ripe bananas 6oz of margarine 6oz caster sugar 3 eggs 8oz of self raising flour Half tsp baking powder Half tsp vanilla essence Half tsp ground cinnamon
essence. Fold in flour, baking powder and cinnamon. Fold mashed bananas in. 3 Place in greased loaf tin and cook in oven at 180ºC/ 350ºF/gas mark 4 for about 60 minutes.
1 Peel bananas and crush with fork. 2 Place margarine and sugar in bowl and mix together. Beat in eggs and vanilla
BISCUITS, BREAD & CAKES
CHOCOLATE CRUNCH . . . Year 5/6, class CG, student Natasha Cope presents one of her favourite recipes - Chocolate crunch. INGREDIENTS 50g (2oz) butter or marg 50g (2oz) golden syrup 125g (4oz) milk chocolate 75g (3oz) cornflakes 25g (1oz) desiccated coconut
1 Line and grease 1 20cm (8”) sandwich tin. 2 Place the butter/marg, syrup and chocolate in a pan and stir over a low heat until melted. Add the cornflakes and coconut and mix well.
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3 Turn into the prepared sandwich tin and chill until set. Cut into wedges to serve.
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MEGAN AND ELEANORS MALTESER MUNCH . . . Reception, class BB, student Megan Roberts presents one of her favourite recipes - Malteser munch cake, helped by her sister Eleanor. INGREDIENTS The cake: 150g brown sugar 100g caster sugar 175g plain flour 175ml milk Half tsp bicarbonate of soda 3tbsp horlicks 3 eggs 25g cocoa 1tsp backing powder 15g butter The icing: 250g icing sugar 1 tsp cocoa 45g horlicks 125g unsalted butter 2 tbsp boiling water 2 packets Maltesers
6 Let them cool on rack for 5 to 10 minutes then turn out of tins. 7 Put icing sugar, cocoa and Horlicks in food processor and whizz for a couple of pulses to remove lumps. 8 Add butter then process again, pour in boiling water gradually through funnel to create a smooth butter cream. 9 Sandwich cakes together with buttercream, swirl leftover buttercream on top and decorate with Maltesers, we like to use white and brown to give it more of a wow factor!
Preheat oven to 170ยบC or gas mark 3. 1 Butter and line two 20cm tins (we like to use heart shaped ones, but round is fine here). 2 Whisk eggs and sugar together until light and fluffy. 3 Heat butter, milk and Horlicks until butter has melted but not so mixture is boiling. Beat in Horlicks mixture. 4 Sieve in flour, cocoa, baking powder and bicarbonate of soda, fold in. 5 Divide mixture between the 2 tins and bake in oven for 25 minutes.
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SPONGE CAKE WITH CREAM & STRAWBERRIES . . . Year 3/4, class AM, student Megan Hawkins presents one of her favourite recipes - Sponge cake with cream and strawberries.
INGREDIENTS 6oz self raising flour 6oz softened butter or margarine 6oz caster sugar 3 small eggs, beaten 300ml tub double cream Strawberries (as many as you like) 2 sandwich tins Greaseproof paper
Preheat oven to 180ยบC or gas mark 4.
3 Add the eggs slowly whisking all the time. Sift half the flour on to mixture and with a spoon fold in carefully. Repeat with the rest of the flour. 4 Divide the mixture between the tins and smooth with a knife. Place in middle shelf of oven for 20 to 30 minutes. 5 Meanwhile whisk the cream until thick and place in the fridge.
Grease 2 sandwich tins and line bottoms with greaseproof paper.
6 When sponge is cooked, turn out on to wire rack, peel off greaseproof paper and leave to cool.
2 Place butter and sugar into a bowl and whisk together until light and creamy.
7 When cold place one of the cakes on to a plate and spread with the cream and place strawberries on top.
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8 Place the other cake on top of this. More cream and strawberries can be arranged on top to decorate.
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WILLIAM’S FUDGE . . . Year 3/4, class JC, student William Pinkney presents his favourite Fudge. Passed down by his Grandma Rosemary, he regularly makes this fudge for his teachers at the end of the school year for helping him learn (although he does get bored with the stirring bit).
INGREDIENTS 2oz/50g butter 1 lb/450g caster sugar 1 397g tin of condensed milk 2 & half fl oz/67 ml milk Real vanilla essence
In a heavy based saucepan melt butter and then remove from heat. Stir in sugar, milk and condensed milk. 1
2 Place over a gentle heat and stir until sugar is
dissolved. Turn up the heat until the mixture bubbles steadily, but do not stop stirring! Continue stirring until your sugar thermometer reads 116ÂşC. 3 Take off the heat and add 1 capful of real vanilla essence, beat until smooth. 4 Pour into a lightly greased baking tray and leave until cool then cut into chunks and EAT!!
BISCUITS, BREAD & CAKES
LEMON FRIDGE CAKE . . . Year 3/4, class CS, student Rory Staff presents one of his favourite recipes - Lemon Fridge Cake. INGREDIENTS 1 packet trifle sponge cakes 3oz butter 4oz caster sugar 5oz double cream 3 eggs 1 chocolate flake 2 lemons (juice & rind)
1 Put the butter, egg yolks, sugar, lemon juice and grated lemon rind into a liquidiser until creamy. 2 Whisk the egg whites until they are firm and fold into
creamy mixture. Arrange the sponge cake in a medium loaf tin making a layer of sponge, layer of mixture, layer of sponge etc. until all is used up. Refrigerate overnight. 3 Just before serving, whip the cream, turn out the cake onto a dish and cover with whipped cream. Decorate with crumbled chocolate flake.
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MARSHMALLOW RICE CRISPY CAKES . . . ITV Meridian News Presenter Fred Dinenage presents one of his favourite recipes. INGREDIENTS Large bag of Marshmallows Rice Crispys Milk Chocolate 1 Melt the marshmallows in a microwave. Stir in sufficient Rice Crispys to be coated by the marshmallow.
Pour into a lightly greased square tin to give a depth of about 1 to 1.5 cms. 2
3
Leave to set.
4 Melt the chocolate and pour over the marshmallow mixture. When set cut into square and enjoy.
One of the South’s longest-serving broadcasters, Fred’s connections with ITV go back to the 60s and Southern Television, and he has co-presented Meridian Tonight since it first aired in 1993.
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22 High Street, Botley, Southampton, SO30 2EA. Tel: 01489 785829 www.etikett.co.uk 199
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BANANA AND CHOCOLATE COOKIES . . . Year 3/4, class JC, student Nicola Kemp presents her favourite cookie recipe, she loves the taste of banana with the chocolate chunks. INGREDIENTS 125g butter 125g golden caster sugar 1 large egg beaten 1 ripe banana, mashed 175g self-raising flour 1 tsp mixed spice 2 tbsp milk 100g chocolate chunks 55g raisins
Preheat oven to 190ยบC or gas mark 5. 1 Cream together the butter and sugar with a wooden spoon or mixer until light and fluffy.
Add the egg gradually to the mixture, beating well each time. Mash the banana 2
and add it in, beating until mixture is smooth. 3 Sieve in the flour and spice. Fold in using a spatula. 4 Add the milk to give soft consistency. Then fold in the chocolate and fruit. 5 Drop dessert spoons of the mixture onto the lined baking tray. Space cookies well apart. 6 Bake in the centre of the oven for 15-20 minutes, until lightly golden. 7 Remove from the oven and allow to firm up slightly before transferring to a cooling rack.
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DOUBLE CHOCOLATE COOKIES . . . New Reception, class MS, student Jake Betteridge presents Double Chocolate Cookies. INGREDIENTS 115g/4oz unsalted butter 115g/4oz light brown sugar 1 large egg 1 tsp Vanilla essence 75g/3oz rolled oats 150g/5oz Self raising flour 115g/4oz plain chocolate 115g/4oz white chocolate
Preheat oven to 190ºC / Gas mark 5. 1 Using a wooden spoon, beat the butter and sugar until fluffy. Add egg and vanilla essence and beat well.
Georges Blanc has established his reputation as one of France’s most renowned chefs by creating exquisite cuisine that blends old world tradition with vibrant innovation. The Blanc family has a four-generation legacy of excellence in the restaurant business in Vonnas, France. At age 25, Georges Blanc took over as head of the family restaurant and turned it into one of the flagships of the acclaimed Relais & Chateaux chain. Blanc has since expanded his business to six
2 Sieve the flour and fold in with a metal spoon. Add oats and chopped chocolate.
Place spoonfuls onto baking sheets, leaving plenty of space between each one. 3
restaurants throughout France: Georges Blanc, Chez Blanc, L’Ancienne Auberge, Le Château d’Epeyssoles, Le Saint Laurent and Le Splendid. In 1985 he was among only five chefs who received the unprecedented score of 19.5 in the Gault et Millau guide. In 1981, Michelin awarded him his third star and Gault et Millau named him Cook of the Year. He was a finalist in the Meilleur Ouvrier de France (Best French Craftsman) contest in Paris in 1976. 201
4 Bake for approximately 15-20 minutes. 5 Leave to cool for 1-2 minutes before transferring to wire rack to cool fully.
Blanc also is the owner of one of the finest wine cellars in the world — 130,000 bottles from some 3,000 appellations. Out of this interest he created his own 14-acre vineyard in the Maconnais Burgundy region of France, which produces Domaine D’Azenay, an award-winning Chardonnay. Blanc’s accolades include receipt of the French Legion of Honor, the National Order of Merit, Commander of the Agricultural Merit and Commander of Arts and Literature.
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RIVER COTTAGE BANANA CAKE . . . Celebrity chef Hugh Fearnley-Whittingstall presents one of his favourite recipes - Most cakes smell pretty good while they’re cooking but banana bread smells so good that it’s almost impossible not to break off a little bit as it comes out of the oven. It’s important that the bananas you use for this cake are really ripe – not just yellow but generously freckled with brown spots. INGREDIENTS 75g Dried apricots (the squidgy ones that come ready to eat) 75g Sultanas 1 Lemon 100g Unsalted butter, soft but not melted 125g Caster sugar 2 large Free-range eggs 3 large ripe Bananas 200g Self-raising flour Loaf tin measuring about 13 x 23 x 7cm, baking parchment or loaf tin liner, chopping board, sharp knife, grater, mixing bowl, wooden spoon, fork, plate, sieve, large metal spoon, wire cooling rack 1 Preheat the oven to 160ºC/Gas Mark 3. Line the loaf tin with baking parchment or, even better, use a loaf tin liner.
Chop up the apricots so the pieces are roughly the same size as the sultanas. Grate the zest of the lemon. 2
Cream the butter and sugar in the mixing bowl with the wooden spoon until they’re well blended. Break in an egg and beat it into the mixture completely, then beat in the other egg. Add the dried fruit and lemon zest. 3
4 Mash the bananas well with the fork on a plate and add them to the bowl. Stir well. 5 Sift the flour into the bowl and carefully fold this into the mixture with the large metal spoon, making sure you don’t leave any ‘pockets’ of flour. 6 Scrape the mixture into the prepared tin and gently level the top with the back of the spoon. Oven gloves on. Put the tin in the oven and bake for about an hour – but check the cake after 50 minutes. It is ready when you can insert a knife into the middle and it comes out completely clean. Leave the cake in its tin on a wire rack to cool for about 15 minutes, then turn it out of the tin and peel off the paper.
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Hugh Fearnley-Whittingstall has become known for his earthy, back-tobasics approach to cooking. In 1997, he found River Cottage in Dorset which led to four TV series being filmed there. He is also a keen supporter of the organic movement and investigated the ethics of intensive chicken farming in Channel 4's Hugh's Chicken Run in early 2008.
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BEETROOT AND CARROT MINI CAKES . . . Parent helper Louise Staniforth presents another recipe from Botley School’s vegetable plot.... a great success! INGREDIENTS 3 medium sized eggs Weight of the 3 eggs for each of the following: cooking margarine, caster sugar & sifted self raising flour 3 medium sized carrots 2 medium sized cooked beetroots (boiled in water not pickled in vinegar!) 1 level tbsp cinnamon 24 cake cases 1 Cream the margarine and sugar with an electric whisk. Ensure that this is done thoroughly so that a lot of
air is incorporated into the mixture. This will help give the cakes a light texture. 2 Whisk the eggs, one by one, into the creamed margarine and caster sugar. Sift the self raising flour and cinnamon into the mixture and fold in gently, using a wooden spoon.
If the resulting mixture is not loose enough, add a few drops of milk. Add the grated carrot and diced beetroot and fold in gently. Fill each cake case with 2 tsps of the mixture.
3 Cook the cakes in a preheated oven at 180ºC (gas mark 4) for 10-12 mins (until the cakes have risen and spring back when gently pressed in the centre).Cool the cakes on a cake rack.
BISCUITS, BREAD & CAKES
ORANGE FLAPJACKS . . . New Reception, class MS, student Maya Boyes presents one of her favourite recipes - I love making these flapjacks as I always make them with my dad and my big sister Evie. They are great for school or picnics. INGREDIENTS 1 large orange 250g unsalted butter in pieces 250g caster sugar 425g porridge oats
Grease a baking tin measuring 20x28 cm (8x11”). 1
2 Using a grater, grate the zest from the oranges. 3 Place the orange zest in a heavy-based saucepan with
the butter, sugar and syrup. Cook over a moderate heat, stirring until butter has melted. Remove from the heat and stir in the oats, until evenly coated in syrup. 4 Turn the mixture into the prepared tin, and level the surface. Bake at 180ºC (350ºF) Mark 4 for 2530minutes until golden around the edges; the mixture will still be very soft in the centre. Leave in the tin until almost cold.
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5 Turn out onto a board and cut into 18 bars. Store in an airtight container for up to 1 week.
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AMERICAN CINNAMON BUNS . . . Year 3/4, Teacher Aaron Morrissey presents one of his favourite recipes - These delightfully rich and satisfying American style cinnamon buns are perfect for any occasion. With their aromatic and spicy aroma, complemented by the copious amounts of finger-licking drippings of icing they never fail to generate grunts and slurps of approval from all. INGREDIENTS Rolls: 1 packet of dried yeast 1 cup warm milk 1/2 cup granulated sugar Pinch of salt 4 cups strong bread flour (white) 1/3 cup melted butter 2 eggs Filling: 1 cup brown sugar 2-3 tablespoons cinnamon 1/3 cup butter (soft) Icing: 7 tablespoons butter 2oz cream cheese 1 tsp vanilla extract 1 & 1/2 cups icing sugar
and cinnamon over the whole lot. Starting on one of the long sides, roll the dough up into a long sausage shape. 4 With a sharp knife, cut the roll of dough into 1” thick slices, making approximately 16.
Start with the rolls. 1 Dissolve yeast in milk, mix in sugar, salt, flour, butter and eggs, Kneed into a large ball on a lightly floured surface. Cover and allow to rise for 1 hour. (this can all be done on a dough setting of a bread machine.
5 Grease a 11 x 15” baking pan, and place your rolls into it spacing them evenly. Allow rolls to rise for 30 minutes.
2 Once dough has risen, roll out into a large rectangle approximately 20 by 16 inches wide.
7 Whilst rolls are cooking, make your icing by creaming all the ingredients together with an electric mixer.
3 To create filling, spread the softened butter over rolled out dough, and sprinkle the brown sugar
8 When rolls are cooked, remove from oven and cover in icing whilst still hot. Eat, preferably while still warm.
6 Back in preheated oven, 200ºC until slightly browned and no longer doughy.
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Cinnamon buns have long been a favourite of mine. Every time I eat one now, I am taken back to those saturday mornings of my childhood, being woken by the tempting aromas of the fresh, hot rolls my mother had woken early to prepare. Nothing beat a warm cinnamon bun washed down with a glass of cold milk before heading out for my saturday of baseball and fishing. If the truth be told, although cinnamon buns are my favourite pastry, I have yet to lay claim to the mastery of their creation. That mantle was passed from my mother to my wife, who values her sleep so prefers to make them on saturday afternoons instead.
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CINNAMON BUNS . . . Spooks: Code 9 actress Ruta Gedmintas presents one of her favourite recipes – Cinnamon buns, similar to the American cinnamon bun. INGREDIENTS Makes 40 buns 130 grams butter or margarine 1/2 litre Milk (semi skimmed) 50 grams yeast 7 tbsp Sugar + 1/2 tsp salt 850 grams Plain flour Partsocker (sugar crystals) Filling: 4 tablespoons butter 4 tablespoons Sugar 2 tsp Cinnamon You will need Baking cases
Pre heat oven to 250°c 1 Melt Butter in a pan. Add milk, heat to 37° (fingerwarm). Crumble yeast into large bowl (3-4lt). Pour the melted butter and milk over the yeast, stir until it dissolves. 2
3 Measure out flour (lightly not packed). Add sugar, salt and flour.
Work dough (5 mins with mixer, then 10 mins by hand) until smooth. Cover the dough with a teacloth and leave somewhere warm for 40 mins (an airing cupboard-however strange- is perfect for this). 4
5 Knead the dough until smooth on floured board (to avoid stickiness). Divide into 4 sections, work each section individually. Work each section into an oblong, until it is about a cm thick on the
board. Spread some of the butter on quite thickly (to taste) covering the dough. Sprinkle with sugar and then finally cinnamon (again to taste… I like a lot). 6 Roll from one side to the other so it looks like a long swiss roll. Cut into sections about 2-3cm thick. 7 Turn each bun onto side (so you can see the swirl facing up) and place in baking cases. 8 Repeat with the further 3 sections of dough. 9 Coat with beaten egg and sugar crystals (I use partsocker which is Swedish and you can get it from Ikea) 10 Bake in middle oven at 250°c for 10 minutes.
Leave to cool and enjoy ! 205
Ruta Gedmintas starred as Henry VIII's mistress, Elizabeth Blount, in international hit drama The Tudors alongside Jonathan Rhys Meyers. She played the lead role of Elle opposite Ian Somerhalder (Lost) in the thriller The Lost Samaritan and she can be seen in the quirky romantic comedy Miss Conception alongside Heather Graham and Tom Ellis released in summer 2008. Ruta recently completed the feature The Athlete, a story telling the life of Ethiopian Marathon winner Abebe Bikila. In Spooks: Code 9 she plays an expolice officer, Rachel, who has a lot more experience than most of the team working on the complex cases and procedures involved with being a member of Field Office 19: “Rachel saw joining MI5 as a step up to a position where she could make more of a difference,” explains Ruta. “She’s very determined, dedicated, hard working and she has an air of ruthlessness about her.”
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YORKSHIRE CHEESE CAKES . . . Botley School Governor Sara Coe presents one of her favourite recipes – Yorkshire Cheese Cakes. INGREDIENTS For the curds: 1 pt milk 3 beaten eggs 1 tsp salt 1/2 lb curds (see above) 1/4 lb sugar Grated nutmeg 2 eggs beaten 2 oz currants 1/2 lb short crust pastry
To make the Curds: 1 Put all ingredients together in a pan and bring to the boil, stir well.
Ri v
Sara Coe has been a school governor for nearly 4 years and is also on the school pool committee. 2 Leave on a sieve or in muslin for about 20 minutes, when it is ready for use.
To make the Cake: 1 Line a pie plate with
pastry. Mix curds, sugar, currants and beaten eggs and pour into plate. Sprinkle with nutmeg. Bake for about 20 minutes in a moderately hot oven.
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WHITE CHOCOLATE AND RASPBERRY MUFFINS . . . Year 1, class GW, student Harry Kemp presents this recipe as his favourite cake from a recipe originally created by Diane Pascoe, my thanks to Diane for allowing me to put this recipe forward for others to enjoy as much as I do! INGREDIENTS 200g plain flour 75g caster sugar Half tsp bicarbonate of soda 2 tsp of baking powder Pinch of salt 75g un-salted butter 200ml buttermilk 1 large egg 150g fresh raspberries 150g white chocolate drops
Preheat oven to 200ยบC or gas mark 6.
3 Mix together the milk and the egg and stir into the cooled butter. 4 Using a wooden spoon mix all the wet ingredients into the dry mix. 5 Once the ingredients have been combined gently fold in the raspberries and white chocolate.
1 Melt the butter and set aside to cool slightly.
6 Spoon the mixture evenly into 12 large muffin cases and bake in the centre of the oven for 20 minutes or until golden brown.
2 Combine all the dry ingredients together in a large mixing bowl.
7 Once cooked remove from the oven and cool on a wire cooling tray.
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BISCUITS, BREAD & CAKES
OLD FASHIONED SHORTBREADS . . . Celebrity chef Michel Roux Jr. presents one of his favourite recipes These classics are so easy to make and keep well in an airtight box. INGREDIENTS 230g plain flour 75g caster sugar 160g butter 1 teaspoon vanilla extract 1 Mix the flour and sugar together using the fingertips gently work in the soft butter and vanilla.
The paste should just come together and not over worked. Wrap in cling film and chill for an hour.
2 Roll out to 1cm thick and cut to desired shape. Prick with a fork and cook at 180ºC until cooked but not too much colour, about 25 minutes. Dust with granulated sugar before completely cool.
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Michel Roux Jr. is a graduate of Le Gavroche. He was born into it as it were. He received his schooling in its kitchens. As his father’s son, Michel could only have a deep respect for the classical foundations of French cooking.
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INDEX A ACKEE AND SALTFISH . . . . . . . . . . . . . . . . . . . . . .54 AMERICAN CINNAMON BUNS . . . . . . . . . . . . . . . .204 AMERICAN PANCAKES . . . . . . . . . . . . . . . . . . . . .149 ASPARAGUS WITH SOFT POACHED EGG . . . . . . . . .37 AUBERGINE, MASCARPONE SANDWICH . . . . . . . . . .129 B BACON-WRAPPED TURKEY BURGER . . . . . . . . . . . . .34 BANANA AND CHOCOLATE COOKIES . . . . . . . . . . .200 BANANA BREAD . . . . . . . . . . . . . . . . . . . . . . . . .195 BANGERS AND MASH . . . . . . . . . . . . . . . . . . . . . .99 BANOFFI PIE . . . . . . . . . . . . . . . . . . . . . . . . . . .166 BEEF IN GUINNESS CASSEROLE . . . . . . . . . . . . . . .116 BEEF & GUINNESS PIES . . . . . . . . . . . . . . . . . . . .117 BEEF VINDALOO . . . . . . . . . . . . . . . . . . . . . . . . .114 BEEF WELLINGTON . . . . . . . . . . . . . . . . . . . . . . .112 BEEF WELLINGTON . . . . . . . . . . . . . . . . . . . . . . .113 BEETROOT AND CARROT MINI CAKES . . . . . . . . . .203 BLACK FOREST GATEAU ICE CREAM . . . . . . . . . . .186 BLUEBERRY PANCAKES WITH SALMON & BACON . . .75 BOOSTER BAR . . . . . . . . . . . . . . . . . . . . . . . . . .194 BOTLEY MESS . . . . . . . . . . . . . . . . . . . . . . . . . . .177 BREAD AND BUTTER PUDDING . . . . . . . . . . . . . . .155 BURGERLICIOUS . . . . . . . . . . . . . . . . . . . . . . . . .128 BUTTER POACHED CORNISH LOBSTER . . . . . . . . . . .48 C CARAMELISED PASTRY PEAR IN BUTTERSCOTCH . . .183 CHAR-GRILLED SEA BASS THAI STYLE . . . . . . . . . .62 CHICKEN AND LEEK PIE . . . . . . . . . . . . . . . . . . . . .81 CHICKEN PARCELS . . . . . . . . . . . . . . . . . . . . . . . .86 CHICKEN SATAY WITH PEANUT SAUCE . . . . . . . . . .31 CHICKEN WITH FORTY CLOVES OF GARLIC . . . . . . .82 CHINESE CHICKEN AND VEGETABLE STIR FRY . . . . .84 CHOCOLATE CRUNCH . . . . . . . . . . . . . . . . . . . . . .195 CHOCOLATE FRIDGE CAKE . . . . . . . . . . . . . . . . . .190 CHOCOLATE PEAR TRIFLE . . . . . . . . . . . . . . . . . . .172 CHOCOLATE ROULADE . . . . . . . . . . . . . . . . . . . . .180 CHOCOLATE ROULADE WITH A TWIST . . . . . . . . . .181 CHOCOLATE ST EMILION . . . . . . . . . . . . . . . . . . .188 CHORIZO & CHILLI POTATO SAUTÉ . . . . . . . . . . . .29 CIDER BAKED APPLES WITH A MAIZE CRUST . . . . .170 CINNAMON BUNS . . . . . . . . . . . . . . . . . . . . . . . .205 CLASSIC APPLE & BLACKBERRY CRUMBLE . . . . . . . .169 COCKLES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20 CORNISH PASTIES . . . . . . . . . . . . . . . . . . . . . . .123 COSTOLETTE DI MAIALE CON SALVIA . . . . . . . . . .102 CRAB AND ASPARAGUS TART . . . . . . . . . . . . . . . . .19 CRISP CHOCOLATE AND LAVENDER MILLE FEUILLE .157 CRISP DUCK SALAD . . . . . . . . . . . . . . . . . . . . . . . .9 CURATIVE CHICKEN CURRY . . . . . . . . . . . . . . . . . .77 D DAURADE GRILLEE AU PISTOU DE COQUILLAGE . . . .52 DELICE DE FLETAN A L’ESCABECHE . . . . . . . . . . . . .66 DJ CHEF’S ORANGE-GINGER GLAZED SHRIMP . . . . .24 DOPPIO CIOCCOLATO CON PISTACHIO . . . . . . . . .166
DOUBLE CHOCOLATE COOKIES . . . . . . . . . . . . . . .201 DUBLIN BAY PRAWNS WITH TOMATO AND FENNEL ESSENCE . . . . . . . . . . . . . . .23 E EASY PEASY CHEESY PASTA . . . . . . . . . . . . . . . . .135 EASY THAI CHICKEN . . . . . . . . . . . . . . . . . . . . . . .84 EGGY BREAD . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8 ELEANOR’S NIBBLES . . . . . . . . . . . . . . . . . . . . . . .18 F FAMILY FISH PIE WITH 2 POTATO TOPPING . . . . . .70 FORSYTH’S STEAK DIJON . . . . . . . . . . . . . . . . . . .121 G GARLICKY GRILLED BEEF TENDERLOIN WITH HERBS .110 GOLDEN SYRUP SPONGE PUDDING . . . . . . . . . . . .178 GOULASH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .124 GREEN APPLE SORBET . . . . . . . . . . . . . . . . . . . .185 GREEN BEAN AND TOMATO PASTA . . . . . . . . . . . .135 GREEN SOUP . . . . . . . . . . . . . . . . . . . . . . . . . . . .11 GRILLED SALMON WITH VODKA, ORANGE AND WATERCRESS . . . . . . . . . . . . . . . . . . . . . . . . . . .56 H HEIRLOOM TOMATO & GOAT CHEESE BRUSCHETTA .38 HERB ROASTED SQUASH . . . . . . . . . . . . . . . . . . .136 HOME CURED WILD PIGEON . . . . . . . . . . . . . . . . .33 HOME MADE TOMATO SAUCE . . . . . . . . . . . . . . . . .41 HONEY GLAZED GOATS CHEESE TART . . . . . . . . . . .44 HOT CHOCOLATE FONDANT . . . . . . . . . . . . . . . . . .179 HOT PLUM TORTE . . . . . . . . . . . . . . . . . . . . . . . .171 J JAVANESE STYLE CHICKEN . . . . . . . . . . . . . . . . . .78 JAZZY CORN BEEF SURPRISE . . . . . . . . . . . . . . . .118 K KNICKERBOCKER GLORY . . . . . . . . . . . . . . . . . . . .146 KOMBUCHA! . . . . . . . . . . . . . . . . . . . . . . . . . . . . .61 L LAMB BURGERS WITH HERBED yogurt . . . . . . . . . . .89 LAMB SHANK & FLAGEOLET BEANS . . . . . . . . . . . . .93 LASAGNE AL FORNO . . . . . . . . . . . . . . . . . . . . . .126 LAYERED THYME & LAVENDER MOUSSE . . . . . . . . .164 LEMON CHEESECAKE . . . . . . . . . . . . . . . . . . . . . .150 LEMON FRIDGE CAKE . . . . . . . . . . . . . . . . . . . . . .198 LENTIL BOLOGNESE . . . . . . . . . . . . . . . . . . . . . . .140 LYSSES RICH CHOCOLATE PUDDING . . . . . . . . . . .162 M MACKEREL TARTARE . . . . . . . . . . . . . . . . . . . . . . .12 MAGIC MONKEY BANANAS . . . . . . . . . . . . . . . . . .184 MARINATED WING OF SKATE . . . . . . . . . . . . . . . .60 MARROW AND STILTON SOUP . . . . . . . . . . . . . . . . .9 MARSHMALLOW RICE CRISPY CAKES . . . . . . . . . . .199 MASALA NU ROAST GOS . . . . . . . . . . . . . . . . . . . .92 209
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INDEX MEATBALLS IN TOMATO SAUCE . . . . . . . . . . . . . .120 MEG’S CHILLI . . . . . . . . . . . . . . . . . . . . . . . . . . .121 MEGAN AND ELEANORS MALTESER MUNCH . . . . . . .196 MIA’S STEEPLE COURT ORANGE . . . . . . . . . . . . . . .25 MILLE FEUILLE OF LOCAL CRAB . . . . . . . . . . . . . . .68 MINI-BEAST MEALS . . . . . . . . . . . . . . . . . . . . . . .141 MISS HARRIS’ HEAVENLY CHOCOLATE CAKE . . . . . .191 MR ORMAN’S PAVLOVA . . . . . . . . . . . . . . . . . . . .152 MRS PORCH’S SMOKED MACKEREL PATE . . . . . . . . .20 MRS TOMLIN’S CHICKEN ELIZABETH . . . . . . . . . . . .76 MRS WARD’S CHOCOLATE FLAKE BANOFFEE PIE . . .167 MRS WESTLAKE’S TUNA FISH PATE . . . . . . . . . . . . .18 MUMMY’S YUMMY CHOCOLATE MOUSSE . . . . . . . .158
ROSE PETAL ETON MESS . . . . . . . . . . . . . . . . . . .176 ROSEWATER AND PISTACHIO CHEESECAKES . . . . . .144 RHUBARB CROUSTILLANTE . . . . . . . . . . . . . . . . . .159 S SADDLE OF NEW FOREST VENISON . . . . . . . . . . . .122 SALAD OF MACHE WITH SCOTTISH LANGOUSTINE . .49 SALMON CAKES WITH CHIVES . . . . . . . . . . . . . . . .26 SCRUMMY LEMON PUDDING . . . . . . . . . . . . . . . . .147 SEAFOOD AND SPINACH PIE . . . . . . . . . . . . . . . . .71 SEARED SALMON FILLET . . . . . . . . . . . . . . . . . . . .58 SERIOUSLY SCRUMMY SAMOSAS . . . . . . . . . . . . . .32 SMOKED HADDOCK FISH PIE . . . . . . . . . . . . . . . . .72 SMOKED SALMON & MOZZARELLA WITH BASIL . . . .15 SPEEDY SALMON FISH CAKES . . . . . . . . . . . . . . . .64 SPICED CARROT SOUP WITH BASIL . . . . . . . . . . . . .6 SPICY JOHN DORY WITH GROKHA CHUTNEY . . . . . .51 SPICY PARSNIP SOUP . . . . . . . . . . . . . . . . . . . . . .7 SPICY SAUSAGE PASTA . . . . . . . . . . . . . . . . . . . .104 SPINACH, POTATO, BACON & OLIVE QUICHE . . . . .107 SPONGE CAKE WITH CREAM & STRAWBERRIES . . . .197 STEAMED MUSSELS WITH TOMATO & TARRAGON . .28 STRAWBERRY & PASSION FRUIT ‘PAVLOVA’ ROULADE . . . . . . . . . . . . . . . . . . . . . .182 SUMMER PUDDING . . . . . . . . . . . . . . . . . . . . . . .160
N NON PASTA PASTA . . . . . . . . . . . . . . . . . . . . . . .137 O OLD FASHIONED SHORTBREADS . . . . . . . . . . . . . .208 OPRAH'S CORN FRITTERS . . . . . . . . . . . . . . . . . . .130 ORANGE FLAPJACKS . . . . . . . . . . . . . . . . . . . . . .203 P PAELLA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .73 PAMPA SPECIAL . . . . . . . . . . . . . . . . . . . . . . . . . .36 PAN FRIED SCALLOPS AND MUSHROOM TART . . . . .14 PANEER AND VEGETABLE KEBABS . . . . . . . . . . . . . .40 PAN-FRIED SCALLOPS . . . . . . . . . . . . . . . . . . . . .63 PASSION-FRUIT WATER ICE . . . . . . . . . . . . . . . . .175 PATE MARGUERITE . . . . . . . . . . . . . . . . . . . . . . . .42 PEACH ALEXANDRA . . . . . . . . . . . . . . . . . . . . . . .174 PERFECT LEMON PAVLOVA . . . . . . . . . . . . . . . . . .154 PIC VERT - ASPARAGUS IN PASTA . . . . . . . . . . . .139 PINEAPPLE CHEESE BALLS . . . . . . . . . . . . . . . . . . .41 PIZZA CON RUCOLA E PROSCIUTTO . . . . . . . . . .132 POACHED FILLET OF WILD SALMON . . . . . . . . . . .55 PORCHETTA WITH ROSEMARY-ROASTED POTATOES .100 PORK FILLET MARINADE . . . . . . . . . . . . . . . . . . . .101 PRAWN AND TORFU STIR FRY . . . . . . . . . . . . . . . .65 PRAWNS WITH TOMATO AND FETA . . . . . . . . . . . .74 PUMPKIN SOUP . . . . . . . . . . . . . . . . . . . . . . . . . . .8
T TARTE TATIN WITH CREME FRAICHE . . . . . . . . . . .162 TASTY PASTA . . . . . . . . . . . . . . . . . . . . . . . . . . .134 TATTIE SCONE WITH AYRSHIRE SMOKED BACON . .106 THAI DUCK SALAD . . . . . . . . . . . . . . . . . . . . . . . .88 THE HIND HEAD’S PIES . . . . . . . . . . . . . . . . . . . . .80 THE THREE BEARS . . . . . . . . . . . . . . . . . . . . . . . . .16 TRIO OF STRAWBERRIES . . . . . . . . . . . . . . . . . . .150 TUNA BURGERS . . . . . . . . . . . . . . . . . . . . . . . . . .65 V VEGETARIAN CHEESE BAKE . . . . . . . . . . . . . . . . . .131 VITELLO VESUVIO . . . . . . . . . . . . . . . . . . . . . . .108 W WHITE CHOCOLATE AND RASPBERRY MUFFINS . . . .207 WHITE CHOCOLATE CHEESECAKE . . . . . . . . . . . . . .145 WHOLEMEAL FRUIT CAKE . . . . . . . . . . . . . . . . . . .192 WILD MUSHROOM RISOTTO . . . . . . . . . . . . . . . . .136 WILLIAM’S FUDGE . . . . . . . . . . . . . . . . . . . . . . .198
Q QUICK LEMON CHEESECAKE . . . . . . . . . . . . . . . . .148 R RASPBERRY TRIFLE . . . . . . . . . . . . . . . . . . . . . . .173 RATATOUILLE . . . . . . . . . . . . . . . . . . . . . . . . . . .138 RICE NOODLES WITH FRESH SALMON . . . . . . . . . . .67 RIVER COTTAGE BANANA CAKE . . . . . . . . . . . . . .202 ROAST LEG OF LAMB . . . . . . . . . . . . . . . . . . . . . .94 ROAST PORK WITH TAMARIND GLAZE . . . . . . . . . .105 ROASTED FILLET OF LAMB . . . . . . . . . . . . . . . . . .90 ROASTED SALT MARSH LAMB . . . . . . . . . . . . . . . .96 ROASTED SPICY CHICKEN, ALMONDS & CHORIZO . .85 ROASTED TOMATO SOUP WITH PUREE OF BASIL AND OLIVE CROUTONS . . . . .4 ROASTED, SPICED DUCK BREAST . . . . . . . . . . . . . .87
Y YORKSHIRE CHEESE CAKES . . . . . . . . . . . . . . . . .206 YORKSHIRE PUDDING . . . . . . . . . . . . . . . . . . . . . .119 Z ZUPPA DA PESCATORE . . . . . . . . . . . . . . . . . . . . .45
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NOTES ne duce Cayen ry hot!! - re Ve 22 ge Pa
Page 54 - Caribbean shop
alf or 1 tsp. pepper to h
415 Shirley Road, Southampton
ry! r with sher ange liqueu or d ce la Rep
Tel: 023 80787581 - Collect Monday!
Page 55 - Court Bo uillon (is a Stock) .
Page 66 Delice De Fletan – canele means cut a ‘v’ down the side of the carrot before slicing.
Lamb Burgers on page 89– Dressing combine all ingredients icken – Don’t like P 77 - Curative ch ove before serving cardamom so rem
Pg 88 Galangal – similar to ginger, available from www.thespiceshop.co.uk
Page 96 - Pig Cau l Order fro m butche rs or use wafer thin slice s of strea ky bacon
Page 96 - Meat Glue - also known as
Get from Nick - Friday!
transglutaminase, is a substance used in cooking to bond proteins together 211
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NOTES Page 159 - Paco Jet This is used to mix and puree deep frozen foodstuff in its frozen state, without thawing it, to produce a frozen and intensely natural tasting mousse of extremely fine consistency and ideal serving temp.
212
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Mobile tyre, brakes and parking sensor fitting Our vans come to your home or work premises and save you time and money. Parking sensors fitted from £135 inc vat Brake pads fitted from £68 inc vat 4 tyres fitted to Renault Megane / Mondeo for £120 inc balancing (size 205/55r16) 4 tyres fitted to Ford Ka / Renault Clio for £160 inc balancing (size 165/55r13) And you don’t even have to leave home to spend hours at a tyre depot! TIP TOP-TYRES, a local family company supporting local schools. For every customer that buys 2 tyres, brake pads or parking sensors, and shows this cookery book, WE WILL DONATE £5 TO THE POOL FUND!
Date:.......................................... Signed:...................................................................................
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A fabulous collection of over 150 recipes which have been donated by celebrities along with the children and teachers of Botley School. Featuring a delicious selection of meals from everyday favourites to tantalising and exotic dishes for that very special occasion such as Roasted Tomato Soup with Puree of Basil and Olive Croutons, spicy John Dory with Grokha Chutney and Hot Plum Torte. All proceeds from the sale of this book will go to the Botley Primary School “Save the Pool Fund�.
Over
0 1Ce0 lebrity s Recipe
Botley C of E (Controlled) Primary School 52 High Street, Botley, Southampton, SO30 2EA Telephone 01489 782308
Fax 01489 786994
E-Mail adminoffice@botley.hants.sch.uk www.botley.hants.sch.uk