It’s Christmas, a time to celebrate Sweet Signature Treats you don’t want to miss!
Spruce up your Christmas menu Experiment with your Christmas menu
Editor’s Note It’s Christmas season everyone, be excited!!!! Signature S.O magazine has a lot in store for you this month. Remember, this is the month to celebrate with friends and family and enjoy what’s to come in the New Year for all of us! So it’s time to get the turkeys and roast parsnips ready and for some great family laughter which will keep you going until 2014 when the new year will begin. So, Signature S.O has got some great dessert menu’s for you and the food you prepare will be made the Signature S.O way giving you that great flavour you’ll remember next Christmas. Do you know what you want to make for Christmas dinner? Don’t worry if you can’t figure that out now, Signature S.O has a whole menu planned out for you. You may even choose to use Signature S.O’s menu provided by top chef Kevin Blakeman. Hopefully this will entice you to get in the kitchen and get cooking. Remember to tell us how your Christmas dinner went down, because I’m sure the pictures will be something to definitely look forward to So … tweet us: @SignatureSO your Christmas dinner snaps! Editor
Cheyenne Dwyer-McDowall
In This Issue
A Christmas meal to entice you
Sweet Signature Treats
By Kevin Blakeman
By Chioma Ahunanya & Cheyenne Dwyer-McDowall
Want to keep warm this Chirstmas?
Guildford Mukono Link
By Francesca McLoughlin
By Cheyenne Dwyer-McDowall
Duck Leg and Truffle risotto Be prepared this recipe is rich, creamy and delicious! If you like big flavours then this is the one for you. I had the Beetroot and Goats cheese risotto on my menu and a group asked me to come up with a meat based risotto and this was born! Ingredients 100g Butter 1 White onion, finely chopped 1 Carrot, finely chopped 2 Cloves Garlic, minced 250g Arborio Rice 150ml White Wine 1.3litres Hot Chicken Stock 2 Duck Legs confited (Confit is a way of cooking duck legs slowly in its own fat. Salt the legs for 12-24 hours then wash and you can use duck, goose or regular fat and cook at 95 degrees for 3-4 hours) 1 Tblsp Truffle Paste (You can find this at good delis around town) 150g Mascarpone Salt and Pepper to taste
Method Melt butter in a large pot. Then add onion, carrot and garlic until they are softened. Then add the rice until the butter is absorbed and the rice is translucent. Deglaze the pot with the white wine and when almost completely reduced add 1/3 of the hot chicken stock. Whilst this is absorbing into the rice, take the skin off your duck and shred the meat and you can add this to the risotto at any time. Once the liquid is absorbed add the next 1/3 and repeat, with the final third be careful adding the rice as you don’t want it overcooked. You may not need it all. When the rice is cooked season with salt and pepper, add the truffle paste and mascarpone to finish. NB You can now buy a new product in certain shops which is the duck already cooked if you don’t feel confident doing it yourself but it is fairly easy. By Kevin Blakeman
It sure is Christmas
How are you looking to spend your Christmas this season! What treats are you looking to put on your Christmas table. Maybe you should try Bread and Butter pudding which taste great with some succulent raisins or even a Banoffee Pie special. Banoffee pie can always be personalised, so you can create a great taste for for your guests. This recipe is very versatile giving you the chance to experiment with different ingredients and adding your own flavours, so get going and get mucky in the kitchen. Can’t travel for Christmas? Don’t worry Sweet Signature Treats takes you to the Caribbean for some Caribbean Fudge Pie II with a little taste of rum, that may help you enjoy your Christmas a lil’ bit more.
Method
Bread and Bu1er Pudding 1. Grease a 1 litre pie dish with a little of the butter. Spread each of the bread Prep Time: 20 minutes Cook Time: 45 minutes Total Time: 1 hour, 5 minutes Ingredients 55g / 2 oz soft butter 10 slices soft white bread, cut diagonally across or any of the other breads mentioned above 55g / 2 oz golden raisins/sultanas ¼ tsp freshly grated nutmeg ¼ tsp cinnamon 350 ml / 12 fl oz milk 50 ml / 2 fl oz double / heavy cream 2 large free range eggs 25g / 1 oz white sugar 1 tsp vanilla extract or paste
triangles with butter. Cover the base of the pie dish with overlapping triangles of bread, butter side up. Sprinkle half the golden raisins/sultanas evenly over the bread, then lightly sprinkle with a little nutmeg and cinnamon. 2. Repeat this layer one more time or until the dish is filled and add some raisins on top. In a saucepan gently heat the milk and cream (please do not boil, your almost there!). 3. In a large baking bowl beat the eggs with 3/4 sugar and the vanilla extract until light and airy and pale in colour. Pour the warm milk over the eggs and continue beating and do this until all the milk is added. 4. Pour the egg mixture slowly and evenly over the bread until all the liquid is added. Gently press the surface with your hand to push the bread into the liquid. Sprinkle the remaining sugar over the surface then leave to one side for 30 minutes. 5. Bake the pudding in the oven for 40 - 45 minutes, until the surface is golden brown and the pudding has risen and the egg is set. Serve hot, so you can really get the good taste out of your dessert! By Cheyenne Dwyer-McDowall
Banoffee Pie Special This dessert is made with the reliable banana, biscuits and a good old caramel. Different versions of this recipe can include adding chocolate or even coffee and can migrate from being in a classic tin to small singular jars for a more creative edge! If you are looking for a simple treat then I suggest you allow the banoffee pie to become a friend. I picked up this recipe in an attempt to satisfy the sweet craving I knew the ordinary cup cake couldn’t and I wanted something with bananas in it. Bananas are a great source of energy because of its combination of carbs and natural sugars as a result I often eat it with a healthy dose of Greek yoghurt before or after workout. However, my main love of the banana is its texture and thrown into the balance with the crumbly base and cream top you get a ingredients that work to in the best of simplicity to produce this humble pie. The sweetness of the caramel sets into the base and this is a pie that I have discovered gets more delicious as the banana ripens, just don’t leave it for too long. So I conclude, you can’t go wrong with this pie can you? I thought as much when attempting to make my own caramel in my from-scratch-we-win attitude. It consisted of dark brown caster sugar, a can of condensed milk and butter. I impatiently stirred thus resulting in a unpredicted smokier version of what caramel and although this was the case I decided to plod on ahead to complete the pie. Thicker than normal I learnt one simple lesson. The kitchens are grounds for constant experiments in search of the perfect recipe. The perfect recipe may come after one mistake or after none, nonetheless embrace those mistakes and the process will help you make the sweetest pie. For the banana or the simple dessert lover Banoffee awaits your service. Will you put it together? By Chioma Ahunanya
Come and dig in!
Method 1. Place the biscuits into a food processor and blend into fine crumbs. Alternatively, hand crush in a bowl or put the biscuits into a food bag and pound with a rolling pin. Transfer the crumbs to a bowl if they are not in one and stir in melted butter and mix. 2. Put the mixture in a 20cm/8in loose bottomed tin and press down into the base and along the sides. Chill for 30 minutes. 3. Gently spoon the caramel over the biscuit base and cover with a layer of sliced bananas. Spoon whipped cream over the pie and place a handful of pecan nuts on top for a decorative finish.
Banoffee Pie
4. Chill for 15 minutes then it’s ready to serve! By Chioma Ahunanya
Caribbean Fudge Pie II Ingredients
Method
1/4 cup butter 3/4 cup packed brown sugar 3 eggs 2 cups semi-sweet chocolate chips 2 teaspoons instant coffee granules 1 teaspoon rum flavored extract 1/4 cup all-purpose flour 1 cup chopped walnuts 1/2 cup walnut halves 1 recipe pastry for a 9 inch single crust pie
1. Preheat oven to 190 C. In a microwave-safe bowl, microwave chocolate chips until melted. Stir occasionally until chocolate is smooth. 2. Cream butter or margarine with sugar. Beat in eggs, one at a time. Add melted chocolate, instant coffee, and rum extract. 3. Stir in flour and broken walnuts. Turn filling into pie shell. 4. Top with walnut halves in decorative pattern (This can be any pattern you choose, don’t be afraid to be creative with it). 5. Bake at 190 degrees C for 25 minutes and allow for the cake to cool and then you can comfortably dig in, especially with that rum kick!!! By Cheyenne Dwyer-McDowall
Stay Warm This Season 1. Gently boil sliced onions, garlic, carrots, sweet potatoes in this order, put into the sauce pan, pour the vegetable stock over the pan. Cover the top, bring to the boil very gently and cook with low heat until all the ingredients become soft. 2.Remove the heat, leave for 10 minutes to cool, then grind to a thick paste by using a hand mixer or transfer to a food processor. 3.Bring back to the heat, then add the milk or water adjusting your favourite thickness. It's up to you what kind of seasoning you want to add from here, we recommend Aromat, Ginger and some herbs and simmer gently for a few minutes. 4. Top it off with some coriander and serve the soup while it's hot on its own or with some bread. Enjoy! By Francesca McLoughlin
Carrot and Sweet potato Soup
Get involved and support! What is Guildford Mukono Link? The purpose of this link is to connect the people of Guildford and Mukono in friendship links with compatible organisations. Guildford Mukono Link Projects Successful Guildford Mukono Link Projects: The Kids League Mukono, Mukono Arts Centre and the Sallie Library, all which have helped to bring better opportunity and facilities to each child involved in the project! So what can you do to support the Guildford Mukono Link The more you sponsor the better! Each child can gain so much opportunity from your donations and support. £4,500 sponsors a child through university, including fees, accomodation and subsistence £6 sponsors a child to play football for a year £12 buys 6 chickens; £25 buys a goat for an aids widow to help her become independent All the money will go to every individual and all projects are supervised, so give back, Christmas is a time for sharing and showing your support for others! By Cheyenne Dwyer-McDowall