CanapĂŠs and Starters . . .
CanapĂŠ Platter: Olive Stacks, Paprika Chicken, Pork Chunks, Parmesan and Sun-dried Tomato Scones, and Langoustines
1
Langoustine in a lemon, Salt, and Pepper Crust
Ingredients
Directions
18 Langoustines, shelled
1) Toss langoustines in cornflour 2) Mix together lemon zest, breadcrumbs, cracked pepper, and salt 3) Roll langoustines in egg wash, then toss in crumb mix. 4) Fry in hot oil until golden brown. (180 C) 5) Place on small sticks for serving as a canapĂŠ, or on baby lettuce leaves with a lemon mayo or chilli pepper dip.
and de-veined 2 lemons, zest only, trimmed and cut into wedges 150 g panko breadcrumbs 1 tbsp cracked pepper 1 tsp sea salt 50 g cornflour 2 eggs, beaten with 60 ml of milk
2
Langoustines in a Lemon, Salt, and Pepper Crust
3
Baltamisraine White Salad Ingredients
Directions
5 potatoes, boiled with skin
1) Peel and finely chop all ingredients. 2) Mix with mayonnaise and season to taste with salt and pepper.
on 3 carrots, boiled with skin on 4 eggs, boiled and shelled 400 g garden peas 5 small gherkins, pickled 300 g smoked ham Mayonnaise to mix salt and pepper to taste
4
Parmesan and Sun-Dried Tomato Scones Ingredients 200 g plain flour 1 tsp bicarbonate of soda 2 tsp cream of tartar Ingredients 40 g margarine or butter, cubed 75 g Parmesan, grated 75 g sun-dried tomatoes, chopped 1 tbsp olive oil 125 ml milk 24 baby plum tomatoes 24 slices of fresh mozzarella Thyme, salt, and pepper to taste
Directions 1) Preheat oven to 220 C/425 F/Gas 7 and sift the flour, salt, and bicarbonate of Directions soda together into a bowl and add the cream of tartar 2) Rub in the margarine or butter until the mixture resembles fine breadcrumbs 3) Add Parmesan and combine well. Add sundried tomatoes and stir before adding the olive oil. Add a little cold milk and mix to form a dough. 4) When the dough is easy to handle, but not sticky, form it into a round ball and roll it out on a lightly floured working surface to 1.5 cm thick. 5) Cut into 5 cm rounds using a pastry cutter. Place on greased and lightly floured baking sheet. Brush with milk and sprinkle a little Parmesan on each. Bake for 10 minutes or until golden brown. 5
1. Cut tomatoes in half,
Parmesan and Sun-dried Tomato Scones Topped with Fresh Mozzarella and Slow-Roasted Herb Tomatoes
6
Garlic Roasted Rye Bread Topped With Makalas
Ingredients
Directions
1 rye bread loaf cut into
1) Rub croutons with garlic, then toast in a hot nonstick pan with oil. Rub with more garlic if preferred. 2) Grate the cheese and ham 3) Finely chop the garlic and mix all together with the mayonnaise and ketchup to make a firm mix. 4) Season to taste with salt and pepper.
croutons and rubbed with garlic 1 bulb of garlic, cut in half Oil to toast
8 large eggs, boiled for 10 minutes, cooled 250 g white crumbly cheese or mozzarella 350 g smoked ham 1 large bulb of garlic 6-8 tbsp tomato ketchup 6-8 tbsp mayonnaise
7
Garlic Roasted Rye Break Topped with Makalas
Sticky Glazed Pork Belly Chops 8
Sticky Glazed Pork Belly Chunks
Ingredients
Directions
1/3 Cup Hoisin Sauce
1) Combine all the ingredients together and marinade over night.
1/3 Cup Soy Sauce 2 Tbsp Honey 2 Tbsp Rice Wine
2) Line a roasting tray with parchment paper and slow roast the belly pork in an oven at ???
2 Tbsp Brown Sugar 3 Cloves of Garlic, Crushed ½ Tsp Chinese 5 Spice
3) Baste meat with marinade every 20 minutes for 1 hour.
500g Belly Pork, Diced
4) Remove from the oven but keep rolling the meat in the sticky marinade. Serve with a good sticky glaze on skewers or on small steamed buns.
9
Pumpernickel or Rye Bread Topped with Avocado and Horseradish Mousse and Cold Smoked Salmon
Ingredients
Directions
1 Ripe Avocado
1) In a blender, place the flesh of the avocado with the lemon juice, horseradish and a little salt and pepper. 2) In a bowl, whisk the cream until it’s at the soft peak stage and add the avocado. Check for seasoning and place in the fridge for one hour. 3) Cut salmon into strips and place on the bread bites. Top with a teaspoonful of avocado and a sprig of dill.
1 Tbsp Lemon Juice Sea Salt and Cracked Pepper 75ml Double Cream 300g Smoked, Sliced Salmon Pumpernickel Bread Cut into 4 – 5 cm Bite Sized Pieces. Dill Sprigs to Garnish
10
Cheese Mac Crunchie Bites
Ingredients
Directions
Panko Bread Crumbs
1) Spray a mini muffin tin with oil. 2) Mix the Panko with parmesan and pepper and sprinkle a spoonful in the bottom of the tin and bake for two minutes. 3) Make a good moist, firm macaroni cheese and spoon into the tin. 4) Sprinkle with more cheesey crumbs and bake until golden brown. 5) You can season with bacon, garlic, onions or tomato.
Parmesan Cheese Macaroni Cheese
11
Roasted Gnocchi, Sundried Tomato and Herb Marinated Olive Stacks Ingredients
Directions
24 Pitted Green Olives in Herbs and Garlic
1) Cook Gnocchi in salted, simmering water. 2) Drain and sautĂŠ in oil and butter until golden brown 3) Stack onto Small Skewers.
24 Sundried Tomatoes 24 Basil Leaves 24 Gnocchi, Flavoured with Tomato Pesto
Roasted Gnocchi, Sundried Tomato and Herb Marinated Olive Stacks 12
Saltibarsciai (Cold Beetroot Soup) Ingredients
Directions
400 g beetroot, boiled, cooled, peeled and grated
1) Combine all the ingredients together and leave to infuse for 3-4 hours or overnight.
750 ml natural yogurt 1 whole cucumber, finely diced
2) Salt and pepper to taste just before serving.
3 boiled eggs, peeled and chopped
3) This cold soup is very refreshing on warm summer days
6 spring onions, finely chopped 1 bunch dill, chopped 250 ml sour cream zest and juice of ½ a lemon
13
Saltibarsciai (Cold Beetroot Soup)
Hot and Sour Chicken Broth 14
Hot and Sour Chicken Broth Ingredients
Directions
Lemongrass, bruised
1) Place the stock in a pan with chilli, garlic, ginger and lemongrass and simmer for five minutes. Then remove lemongrass. 2) Add chicken and simmer for two minutes. 3) Add peas and corn 4) Add lime zest and juice as well as coriander and season to taste. 5) Put fresh bean sprouts into soup bowls and cover with the broth.
2 Tbsp of Thai fish sauce 200g baby corn, Sliced 150g sugar snap peas, Sliced 250g chicken breast, diced 2 Tbsps of limejuice and the zest of one lime 250g of bean sprouts 1 small bunch of coriander
15
Fennel, Leek and Potato Soup Ingredients
Directions
1 ½ Lt Chicken Stock
1) Place butter in a pan on medium heat and add garlic, fennel and leeks. Cook until soft 2) Add potato, bay leaf and stock. 3) Simmer for thirty minutes with the lid on the pan. 4) Remove bay leaf and blitz with a hand blender or place in a liquidizer. 5) Put it back in the pan and add cream and chives. 6) Reserve fennel tops for garnish or drizzle with cream.
1 Bulb of Fennel, Sliced 2 Leeks, Chopped 400g of Potatoes, Chopped 1 Clove of Garlic, Chopped A Bay Leaf Quarter of a Cup of Chopped Chives Half a Cup of Cream
Recipe Name Here 30g Butter Serves: Ingredients
Directions
16
Kareen’s Famous Cullen Skink Ingredients
Directions
675g natural smoked
1) Trim off and remove any bones, cut fish into small chunks. 2) Chop and wash leek and onion. 3) Put butter in a large pan and sweat onion and leek. 4) Add flour, cook for 1 minute. 5) Slowly add milk and cream, then add smoked haddock chunks and cook on a gentle heat, DO NOT BOIL this will cause it to split. 6) Add cooked potato. 7) Finish off with parsley and salt & pepper to taste. 8) Serve with warm oatcakes or crusty bread.
haddock 180g leek chopped 60g onion chopped 675g potato cooked and diced 800 ml milk 250 ml double cream 30g butter 2 dessert spoons of chopped parsley Salt and cracked pepper 5g plain flour
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Kareen’s Famous Cullen Skink
Arbroath Smokie Pots 18
Arbroath Smokie Pots Ingredients
Directions
1 ½ Lb of Arbroath
1) Line ramekins with butter 2) Flake fish on to a plate and mix with chopped egg and place into ramekins 3) Melt 2oz butter, add 2oz flour and cook for one minute 4) Stir in warm milk and cook off to a coating consistency 5) Add mustard, pepper, 6oz mature cheddar and parsley and chives. Pour over fish. 6) Sprinkle with cheese and bread crumbs and bake until golden brown
Smokies or Other Smoked Fish 4 Large Hard Boiled Eggs, Chopped 4 Tbsps Chopped Parsely and Chives Cracked Pepper 2oz of Butter 2oz Plain Flour 600ml Milk 6oz Mature Cheddar, Grated Salt to Taste ½ English Mustard for Grilling 2 Tbsps grated Cheddar and 2Tbsps Breadcrumbs, Mixed Together 19
Baked Asian Chicken Meatball Lettuce Wraps
Ingredients
Directions
¼ of Whole Milk
1) Soak breadcrumbs in milk for 5 minutes. 2) Add chicken, spring onions, garlic, ginger, soy sauce and egg. Use your hands to mix 3) Make into a ball about the size of a ping- pong ball. 4) Place on a tray and bake for 15 minutes or until cooked. Remove oven 5) Mix together hoisin sauce and blackberry jam then toss your meatballs in it then sprinkle with sesame seeds. 6) Place on or two in a leaf of lettuce, depending on size.
¼ Of A Cup Fresh Breadcrumbs 1 ½ Lb Ground Chicken ¼ cup Spring Onions 1 tbsp Of Chopped Garlic 2 tsp Minced Ginger, Fresh 2 tbsp Of Soy Sauce 1 Large Egg Beaten ½ Cup Of Hoisin Sauce ¼ Cup Of Blackberry Preserve 1 Head Of Large Crisp Lettuce, Separated And Washed
Note: Recipe can be used for pork or turkey.
Sesame Seeds For Garnish
20
Twice-Baked Cheese Soufflé Ingredients
Directions
125g Butter
1) Melt butter, add flour and mustard 2) Gradually add milk until you have a smooth, thick sauce and add ½ cheese. Cool 3) Beat in egg yolks to the cool sauce 4) Whisk egg whites and fold all ingredients followed by egg whites.
125g Plain Flour 5tsp English Mustard Powder 2 ½ pt Milk 500g Strong Cheese, Grated 15 Medium Eggs 250g Pine Nuts Chopped chives
21
Twice-Baked Mature Cheddar and Mustard SoufflĂŠ
22
Hot Smoked Mackerel with a Lemon Pepper Potato Salad Ingredients
Directions
10 New Potatoes, Skin on, Boiled and Cooled.
1) Dice the potatoes finely and place in a bowl 2) Add the rest of the ingredients and season to taste. 3) Place a spoonful of potato salad into each lettuce leaf and top with a piece of smoked mackerel, skin removed. 4) Serve on a crouton for something easier to hold.
½ Lemon – Zest and Juice 2 Tbsp Mayonnaise 1 Tbsp Chopped Chives Sea Salt and Cracked Pepper to Season
23
Mains . . .
Fresh North Sea Shellfish
24
Roast Loin of Venison with Blackberry Jus Ingredients
50 g venison loin (keep bones for jus) 1 small onion 1 small carrot 300 ml red wine 120 g blackberries 500 ml game stock 1 tbsp red currant jelly
Directions
1) Place pan on stove when hot. Seal loin then roast in oven for 10-12 minutes. 2) Remove from oven and let rest for 5 minutes 3) Slice venison and place onto rosti 4) Trim venison loin 5) Roast bones and trimmings in a hot oven for 20 minutes 6) Roughly chop onion and carrot 7) Remove bones from oven and deglaze pan with red wine (rejuce?) 8) Add onion, carrot, game stock and rejuce. Add blackberries and red currants. Reserve 9. 9) When ready, pass through strainer 10) Add the reserved blackberries to warm and then season to taste. 11) Glaze meat with the jus to serve 25
Gateau of Char-grilled Aubergine Topped with a Leek Haystack Ingredients
Directions
3 large aubergines
1) Cook tomatoes for 7-8 minutes then puree and return to pan and add pesto, caster sugar, wine vinegar, and season for 5 minutes and remove from heat 2) Layer 6 gateaux of chargrilled aubergine, tomato sauce, and mozzarella. Then top with flour mix or fresh Parmesan and breadcrumbs. Bake for 8 minutes. 3) Serve topped with leek haystack on top
6 tbsp olive oil Butter or oil for lining trays 1 lb mozzarella cheese sliced thin 3 tbsp fresh breadcrumbs 2 oz grated fresh Parmesan cheese Salt and pepper 3 tbsp pesto 1 tbsp caster sugar 1 tsp white wine vinegar 1 can x 14 oz chopped tomatoes 1 large leek for garnish, chopped into fine Julienne – toss in flour and deep fry 2 tbsp plain flour
26
Roast Partridge with Garlic Baby Kale, Deep Fried Parsnip Shreds and a Game Jus Ingredients
Directions
6 small plum partridges
Game jus:
salt and pepper
1) Remove the breasts and the skin from each one 2) Cut the rest of the carcasses into small pieces 3) Add oil to the pan then sweat off all the ingredients for the jus (high heat) 4) Add the wine or port and reduce 5) Add redcurrant jelly and chicken and beef stock, then reduce to about 1/3. 6) Strain and season and place in a pan
4 tbsp oil 4 small shallots, peels and chopped 1 carrot, peeled and chopped 2 oz mushrooms, chopped 1 clove garlic, crushed 1 bay leaf 1 sprig of thyme 6 white peppercorns, crushed 300 ml port or red wine ½ dessert spoon redcurrant jelly 600 ml chicken stock 300 ml beef stock 2 parsnips 2 cloves garlic, in fine shreds 1 lb baby kale, washed and dried 27
Parsnips: (cook in small amounts)
Kale:
1) Heat oil in pan or wok 2) Add garlic and fry for a few seconds 3) add kale and stir fry for 1 min 4) remove from heat and serve immediately
1) Heat oil for frying 2) Shred parsnips with vegetable peeler 3) Deep fry for approximately 1 min until crisp 4) Drain on kitchen roll Partridge breasts:
1) Cook for 2 minutes on each side then place in oven. Roast for 3 minutes approximately. 2) Remove and let rest
To serve, portion three spoonfuls of kale onto each plate. Place a breast on top; add jus, then parsnip shreds.
28
Loin of Lamb with a Red Currant and Port Wine Jus Ingredients
Directions
1x 660 g loin of lamb
1) Trim back and remove all fat and bones. Brown bones, etc for jus. 2) Seal in a pan then cook in oven for 8-10 minutes at 150 C. Adjust time and temp for preference 3) Take browned bones from oven and deglaze pan with port 4) Add stock, herbs and shallots 5) When jus is reduced, strain and reserve shallots. Finish with redcurrant jelly. Season to taste.
500 ml lamb stock 150 ml lamb stock 150 ml port 3 shallots 30 g redcurrant jelly 1 sprig each of thyme and rosemary
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Loin of Lamb with Red Currant and Port Wine Jus Served with Aubergine and Chicpea Salad
30
Aubergine and Chickpea Salad Ingredients
Directions
1) Combine all the ingredients in a big bowl. 2) Serve with lamb
4 Tbsp Olive Oil 1 Onion, Finely Chopped 2 Aubergines, Diced 1 Tsp Ground Coriander 1 Tsp Ground Ginger 1 Tsp Ground All Spice 1 Tsp ground Cinnamon 2 Cloves of Garlic, Crushed 150g Bulgar Wheat 200g can of Chickpeas, Drained 1 Lemon Juice and Zest 2 Large Tomatoes, Chopped 4 Tbsp Flat Leaf Parsley
31
Slow-Cooked Crispy Duck
Ingredients
Directions 1) Place in a pan covered with water. Add the soya sauce, anise, garlic, and 2 tbsp of the hoisin sauce. Bring to a boil, then reduce to a very low heat and cook for 2 hrs 30 minutes. 2) Remove from stock. Pat dry then brush with 3 tbsp hoisin sauce mixed with 1 tbsp of oil. Lay on a nonstick mat or a tray lined with parchment. Cook in oven at 180 C fan, or 400 F gas no. 6. Cook for 20 minutes or until skin is crispy. Shred with two forks and serve with pancakes. 3) Serve with pancakes, cucumber, shredded leek, hoisin or chilli sauce.
1 whole duck or 4 legs/breasts 150 ml soya sauce 3 star anise 3 cloves garlic 5 tbsp hoisin sauce
32
Beef Fillet Topped with a Gratin of Mushrooms
Ingredients
Directions
41xx660 180ggloin fillets ofof lamb beef
1) Chop garlic, 1) shallot, Trim back andherbs, remove prep mushrooms all fat and bones. 2) Trim and prepbones, fillet etc for Brown 3) Heat pan and add 1 tbsp of jus. oil.2)SautĂŠ andthen garlic Sealshallot in a pan until soft. Add another cook in oven for tbsp 8-10 of oil and then at add minutes 150 C. mushrooms. untiltemp Adjust SautĂŠ time and brown.for Add wine and preference. cook until wine has reduced away. 4) Place mushrooms 1) cooked Take browned bones into a bowl. Season add from oven andand deglaze herbs, pan thenwith cool.port 5) Whip cream until herbs soft. Fold 2) Add stock, and in egg shallots yolk, add to mushrooms. 3) When jus is reduced, 6) Heat pan forand steaks. Brush strain reserve steaks shallots. with oil and sealwith on Finish both sides (2-3 minutes). redcurrant jelly. 7) Directions Top the filletsto with Season taste. mushroom mixture and parmesan and bake or grill until golden brown.
200 g mixed mushrooms 1Port shallot Wine Jus: 1500 clove ml lamb garlicstock 150ml 50 mlwhite lambwine stock 1150 tbsp mlparsley, port chives, chervil 3 shallots 70 ml double cream 130large g redcurrant egg yolk jelly 160sprig g finely eachgrated of thyme Parmesan and rosemary salt and pepper to taste oil to cook
Serves:
Ingredients
33
Beef Fillet Topped with a Gratin of Mushrooms
Bubble and Squeak Cakes to serve with Fillet 34
Bubble and Squeak Cakes Ingredients
Directions 1) Boil potatoes in salted water. Drain when cooked. 2) Sweat off onions with a little oil. Season with salt and pepper. 3) Blanch the cabbage in salted water. Drain, and then cool in iced water. Drain again. 4) Combine with spices and eggs. 5) Roll mix in balls the size of tennis balls, then shape with palette knife. 6) When required, pan fry in a little oil.
1 x 10 litre tub of large diced potatoes (about 11� pieces) 6 red onions, finely diced (substitute equal quantities of shallots) oil for cooking salt and pepper 2 savoy cabbages, shredded 1 tsp nutmeg 8 egg yolks
35
Potato and Horseradish Mash Ingredients
Directions
400 g maris piper potatoes
1) Peel potatoes and cut to size required 2) Boil potatoes until tender, and drain 3) Dry, mash, add butter, cream, horseradish, and season to taste
75 ml double cream 35 g butter 20 g creamed horseradish salt to taste
36
Beef Wellington with a Madeira Sauce Ingredients
Directions
Centre cut fillet steak
1) Seal beef in a hot pan to get a good colour then wrap in a cling film and bake in oven for one hour at 100 C. Take out and cool.
100 g Smooth chicken liver pate Shop bought puff pastry 60 g plain flour 2 eggs 200 ml milk
2) Thinly roll out puff pastry quite and keep covered
salt chopped chives
3) Combine flour, eggs, milk, salt and chives to make a smooth pancake batter and leave to cool.
1 shallot finely chopped 200 g mushrooms, finely chopped 1 knob of butter
4) Place mushrooms in a sautĂŠ pan and reduce down. Season with salt and pepper, and then cool.
80 g spinach 1 shallot finely diced 200 g mushrooms, sliced beef stock
5) Place spinach in sautĂŠ pan, remove from heat when it starts to wilt, then cool.
Madeira
37
Assembly Method:
Madeira Sauce:
1) Lay out thin pastry 2) Lay on pancakes 1� from edge of pastry 3) Spread pancakes with pate 4) Lay on spinach 5) Lay on mushroom duxel 6) Cracked pepper 7) Cracked salt 8) Lay on fillet steak, then egg 9) Wash the pastry edges then roll up and seal 10) Brush with egg yolk 11) Decorate with swirls 12) Bake at 180 C for 20 minutes until golden brown
1) SautĂŠ shallot for 1 minute then add mushrooms. Cook for 3-4 minutes and add a dash of Madeira. Add beef stock and reduce. 2) If you want a richer sauce, add 30 g pate and 125 ml double cream. Cook for further 2 minutes. Tip: Remove meat from fridge 1.30 minutes before cooking. Place wellington on a sheet of parchment, put on high heat to start cooking the base (2 minutes). This will help to avoid a soggy bottom.
38
Mexican Style Meatballs Ingredients
Directions
800 g mince beef
1) Combine mince, 3 crushed garlic cloves, breadcrumbs, spices, egg and herbs. Form into balls, cover and refrigerate for 30 minutes. 2) Blend remaining garlic, tomatoes, roasted onion, and chilli to form a smooth paste. 3) Add oil to sauté pan and add paste and stock to simmer for 3 minutes. 4) Spray oil over meatballs and bake in oven for 10 minutes then add to sauce 5) Finish in pan for 5 minutes, add coriander.
5 cloves garlic, crushed 2 tbsp coriander, chopped 2 onions, one finely chopped, one roasted ¾ cup stale breadcrumbs ½ tsp cumin, ground 1 egg, beaten 1 tsp fresh thyme, chopped ¼ tsp dried marjoram 4 medium tomatoes, peeled and quartered 1 dried chilli 1 tbsp vegetable oil 1 cup beef stock
Serve with Mexican Slaw
39
Mexican Slaw Ingredients
Directions
100 g red cabbage
1) Toss all together and dress when required. Keep chilled. 2) Serve with meatballs
1 carrot, peeled and grated ½ bulb fennel, thinly sliced 3 radishes ½ green chilli, finely chopped 1 handful coriander, chopped ½ lime 12 cherry tomatoes, quartered
40
Herb and Caper Crispy Crust for Cod or Haddock Ingredients
Directions
75 g pine nuts
1) Finely chop pine nuts, oats and seeds 2) In a bowl, mix with crumbs, mustard, zest, juice, herbs, capers and cheese. 3) Dip fish in flour then egg wash and then crumb mix. Fry in oil belly first until golden brown.
1/8 cup rolled oats 1/8 cup sesame seeds 100 g breadcrumbs ¼ tsp dry mustard ½ tbsp lemon zest ½ tbsp lemon juice 1 egg lightly beaten 1 tbsp fresh parsley, chopped 1 tbsp fresh lemon thyme, chopped 1 tbsp drained capers, chopped ½ cup grated parmesan plain flour 1 egg beaten with milk 4 fish fillets
41
Fillet of North Sea Cod with Herb and Caper Crispy Crust
42
Pan-Seared Monkfish on Vegetable Ratatouille Ingredients
150 g Monkfish Seasoning Oil for cooking 1 courgette 1 tomato 1 aubergine
Directions
1) Season fish just before cooking in a very hot pan. Cook until golden brown. 2) Dice the vegetables and sautĂŠ in a non-stick pan till tender. Add the tomato puree and white wine.
Basil 1 shallot 1 small clove of garlic 20 ml Tomato puree 20 ml white wine Seasoning
43
Steamed Halibut Fillets Ingredients
Directions
1) Zest lemon and lime and reserve 2) Squeeze juice from both and split in two 3) Place halibut on plate and season. Drizzle with lemon and lime juice. 4) Place into steamer and cook for approximately 4 minutes 5) Season with salt to taste
3 x 90 g halibut fillets 1 lemon 1 lime salt
44
Roast Cod Fillet on a Sweet and Sour Croute with a Mediterranean Herb Crust, Tomato Salsa Ingredients
Directions
1) For best results, use cod cut from a large fillet to give a thick piece of fish 2) To make the herb crust, place all ingredients in a food processor and mix thoroughly. Chill until required. 3) SautĂŠ the sliced onions in the butter until soft. Add sugar and caramelise lightly. Add the red wine and vinegar and reduce until all the liquid has been absorbed. Add the thyme and reserve. 4) Grease a shallow ovenproof dish. Season cod lightly and spread some ratatouille on top.
170 g fresh white breadcrumbs 70 g grated cheddar cheese 50 g fresh parsley, chopped 20 g fresh thyme, chopped 20 g fresh oregano, chopped 60 g butter, softened salt and pepper Ratatouille: 150 g red, yellow, green peppers, finely diced 100 g courgette, finely chopped 100 g aubergine, finely chopped ½ clove garlic, crushed 80 ml passata sauce 10 ml olive oil 30 ml fresh basil, chopped
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salt, mill pepper
5) Sprinkle breadcrumb mixture on top. Add 30 ml of fish stock and place in a preheated oven at 220 C/425 F for 7 minutes, until lightly cooked. 6) Make the sauce by reducing the fish stock and white wine by three quarters and add a passata sauce, lemon juice, and other ingredients. Season to taste. 7) Warm the sweet and sour onions and spread thinly on each croute. 8) Place a cod fillet on top and surround with sauce. Sprinkle coriander and serve.
sweet/sour onions: 450 g onions, sliced 50 g spring onion bulbs, shredded 100 g granulated sugar 60 ml malt vinegar 5 ml fresh thyme, chopped 40 ml red wine 20 g butter 650 ml passata sauce 50 g capers, washed and drained 40 g stoned black olives, halved 5 ml lemon juice 80 ml fish stock 40 ml white wine pinch of chilli powder
46
Lemon Chicken Ingredients
Directions
4 chicken breasts cut into strips
1) Mix egg white and cornflour into a smooth paste, then pour over the chicken strips. Mix until they are completely covered. 2) Cool in fridge for 20 minutes 3) Heat wok, add 1 tbsp vegetable oil, toss chicken in pan until golden brown. Remove and set aside. 4) Re-heat wok/pan on low. Mix all ingredients for the sauce. Add in the chicken. Mix cornflour with a little water and add to wok to cook for 1 minute before serving.
1 large egg white 3 tsp cornflour vegetable oil 100 ml chicken stock 2 lemons, juiced 1 tsp caster sugar 1 tbsp light soya sauce 1 tbsp rice wine (mirin) 3 garlic cloves, crushed ½ tsp chilli flakes ½ tsp cornflour few drops of sesame oil
47
Chicken Stuffed with Figs, Apricot, and Roasted Pine Nuts Served with a Lightly Spiced Cous Cous Ingredients
Directions
4 chicken Supremes
1) Remove fillets from chicken and blend into a smooth paste with hand blender. Add fruit, nuts, and seasoning. 2) In a large bowl, cover cous cous with boiling stock and leave to absorb 3) SautĂŠ onion in oil until soft, then add curry paste followed by rest of ingredients. Cook for two minutes then add to the cous cous.
80 g soaked and chopped apricots 80 g figs 40 g roasted pine nuts 30 g egg white Seasoning 200 g cous cous 250 ml vegetable stock (boiling) small onion chopped 60 g apricots, chopped 30 g sultanas 60 g pineapple, chopped 30 g pine nuts, roasted 1 tomato, skin removed and diced 1 tbsp curry paste 1 tbsp oil 48
Chicken Stuffed with Figs and Apricot, Roasted with Pine Nuts and served with a Lightly Spiced Cous Cous.
49
Gnocchi
Ingredients
Directions
600 g – 1 lb potatoes (floury)
1) Boil potatoes and pass through a ricer. Cool. Add flour, egg, and all other ingredients. Place onto floured surface. 2) Knead lightly and roll into long sausage shape, then cut into ¾ inch – 2 cm pieces. Place onto floured tray. 3) Put a salted pan of water on to boil 4) Drop gnocchi in the water, let boil for 2 minutes or until they float 5) Toss in 200 g of melted butter, flavoured with garlic, basil, and sundried tomatoes or diced smoked bacon, garlic, tomato, and parmesan or smoked salmon and prawns with a wedge of lemon.
2 eggs 200 g – 7 oz plain flour 40 g mixed herbs, parsley, chives chopped Salt and pepper to taste 60 g – 2 oz grated Parmesan
50
Cashew Nut and Sesame Roast Serves: 8-10 Ingredients
Directions
4 tbsp sesame oil
1) Fry onions and garlic together. Add rice and stir to coat. 2) Add stock and cook for 15 minutes 3) Pour into mixing bowl and add the rest of the ingredients. Season to taste. 4) Line a 2 lb loaf tin. Transfer mixture into tin and bake at 150 C for 1 hour. 5) Leave in tin for 10-15 minutes then remove and slice.
2 medium onions, finely chopped ½ cup risotto rice (arborio?) 1 pt vegetable stock 2 carrots, grated 2 leeks, finely chopped 1 tbsp toasted sesame seeds 6 oz cashews, chopped 4 oz cashews, ground 6 oz mature cheese, grated 4 eggs, beaten 1 packet of chives, chopped ½ garlic blub, chopped ½ cup breadcrumbs
51
Capelinai (Potato-Meat Dumplings) Ingredients
Directions
Dumpling:
1) In a large bowl, mix all the meat ingredients thoroughly. Refrigerate until ready to use. 2) Add a drop or two of lemon juice to the grated potatoes so they don’t turn brown. Place them in a fine-mesh cheesecloth or cotton dishtowel and twist over a large bowl to get rid of the excess water. Pour off the water, reserving the potato starch at the bottom of the bowl. 3) Unwrap cheesecloth and place potatoes in bowl with the starch. Add the riced boiled potatoes, grated onion and salt. Mix well.
8 large Idaho potatoes, peeled and finely grated 2 large Idaho potatoes, peeled, boiled and riced 1 medium onion 1 tsp salt to taste Meat: 1 lb ground pork or 1/3 lb of beef or veal 1 medium onion, peeled and finely chopped 1 tsp salt ¼ tsp pepper 1 large egg, beaten Gravy: ½ lb bacon 1 large onion, chopped 1 cup sour cream black pepper to taste
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4) Put a large stockpot of water on the stove to boil. To form the zeppelins, take about 1 cup of dumpling mixture and pat it flat in the palm of your hand. Place Âź cup or more of meat mixture in the center and, using slightly dampened hands, fold the potato mixture around the meat into a football (American) shape, sealing well. Continue until both mixtures are gone. 5) Carefully lower the dumplings into salted, boiling water to which 1 tbsp of cornstarch has been added (to prevent dumplings from falling apart). Make sure water returns to the boil and continue boiling for 25 minutes. Remove dumplings, drain briefly on a clean dishtowel and place on a heated platter. 6) While dumplings are boiling, make the gravy. Fry the bacon and onion until tender. Drain and combine with sour cream and black pepper. Think with 1-2 tbsp milk if necessary. Drench dumplings with gravy or pass it in a gravy boat at the table.
Capelinai (Potato-Meat Dumpling) 53
Ragout of North Sea Fish and Shellfish resting on a Fennel Risotto and Cordoned with a Chive and Lemon Cream Sauce Ingredients
Directions
1) Cut and trim seafood to desired size. 2) Place mussels in pan with white wine. Cover pan and cook for 3-4 minutes until they open. Discard any unopened mussels and remove the remainder of the liquid. 3) Add fish stock to white wine and cook monkfish and haddock for three minutes before adding scallops and prawns. Remove from liquid. 4) Add juice and zest of lemon, the double cream and bring to the boil again before adding all the seafood and parsley.
9 Mussels 6 Scallops 6oz Monkfish 6oz Smoked Haddock 6 Large Prawns 200ml Double Cream 200ml Dry White Wine 200ml Good Fish Stock Chopped Chives Salt and Pepper to taste ½ Lemon Zest and Juice 1 Shallot finely chopped 54 ½ Fennel Bulb
½ Tbsp Vegetable Oil
Fennel Risotto 1) Finely chop ½ fennel bulb, small onion and chives then put fennel trimmings into the stock to infuse. 2) Heat oil and ½ of the butter. Add the onion and fennel and cook for two minutes. Then add rice and vodka and cook for two minutes. 3) Add stock a little at a time until all the stock has been used (approximately twenty minutes) 4) Finish with lemon zest, lemon juice, chives and the remainder of the butter.
20g Butter 1 Small Onion 120g Arborio Rice 25ml Vodka 325ml Fish Stock 1 Lemon Zest and Juice 20g Chives
55
Ragout of North Sea Fish and Shellfish resting on a Fennel Risotto and Cordoned with a Chive and Lemon Cream Sauce
56
Seared Scallops on Hot Smoked Salmon Pancakes with a Sweet and Sour Red Pepper Dressing and Balsamic Reduction Ingredients
Directions
9 Scallops
1) Trim scallops clean and remove roes 2) Season 3) Heat pan 4) Cook scallops in a light drizzle of oil until golden brown.
Seasoning Hot Smoked Salmon Pancakes 125g Potato, Boiled and Mashed
Hot Smoked Salmon Pancakes
30g Plain Flour
1) Peel, cut and boil potatoes. Drain when tender. Mash and cool. 2) Mix egg, flour and milk to make a smooth batter. 3) Add salmon and chives to batter and cook on hot, buttered griddle on both sides until golden brown.
1 Large Free Range Egg 25ml Milk 40g Hot Smoked Salmon Flakes Seasoning 1 Dessert Spoon Chopped chives Butter to Grease Griddle
57
Pan-Fried Breast of Duck Served on Roasted Baby Plum Tomatoes and Red Onion Marmalade Garnished with Bruschetta Ingredients
Directions
Two cloves of garlic
1) Heat pan and place duck breast (skin side down) and cook for three minutes and ensure the skin is crispy. Turn and cook for two minutes. Place in oven for two minutes and then rest for five minutes. 2) When rested, slice duck and place on tom of plum tomato mixture.
Five plum tomatoes Maldon salt 20g caster sugar Olive oil 200g red onions peeled and sliced 75g red and blackcurrants
Oven Roasted Cherry Plum Tomatoes:
55g sugar
1) Cut tomatoes length ways and place on to a nonstick mat. Sprinkle with sugar, salt and olive oil. 2) Roast in oven for approximately three minutes
60ml vinegar 10g mixed spice Frenck stick
58
Red Onion Marmalade: 1) Place all the ingredients for the marmalade in a small pan and simmer gently until soft and nicely gazed. Bruschetta: 1) Cut six slices of French stick at an angle 2) Rub each slice with the clove of garlic and then drizzle with olive oil, sprinkle with salt. 3) Place on a grill tray and place in oven for 3-4 minutes and serve with duck.
59
Hot Smoked Salmon Resting on a Savoury Polenta Cheesecake Ingredients
Directions
225g Smoked Salmon
Oven temp – Gas 3. 140C
100g Cream Cheese 60g Polenta
METHOD?
1 Size 3 Egg ½ tsp Baking Powder 100g Sundried Tomatoes, Chopped 50g Butter 1 Tbsp Chopped Chives 60g Roughly Ground Pumpkin Seeds
60
Blue Cheese and Mushroom Savoury Polenta Cheesecake with a Stilton and Mushroom Sauce
61
Duck Leg Confit Pancake Roll
Ingredients
Directions
6 Duck Legs
1) Place duck legs, garlic, onion, rosemary, thyme and duck fat into roasting tray and roast until the meat is falling off the bones. 2) Flash fry carrot and leek until tender then mix with shredded duck. Season 3) Brush pancake roll sheets with egg white and place in filling and roll tightly. 4) Deep fry when required.
3 Cloves of Garlic 2 Onions, halved Rosemary and Thyme 250g Carrots, cut into fine dice 1 Leek cut into fine dice Duck Fat Pancake Roll Sheets Egg White
62
Mackerel Pate
Ingredients
Directions
4 Fillets of Smoked Mackerel
1) Put mackerel and cream
cheese into a blender to make a smooth paste. 2) Add lime juice and zest, chives and season to taste.
250g Cream Cheese 2 Lime Zests and Juice Salt and Pepper to taste ½ Bunch of Chopped Chives
63
Hot Chorizo, Tomato and Red Pepper, Topped with Cheese Ingredients
Directions
1 Tbsp Oil
1) Place chorizo in a
A Sliced Onion
Sliced
2) 3)
200g of Chopped Hot
4)
3 Medium Red Peppers,
Chorizo Sausage
5) 6)
1 Small Roasted and Chopped Fresh Chili 2 Cloves of Garlic, Roasted, Peeled and Chopped Salt and Pepper 400g Mozzarella Cheese, Cheddar or Gouda 2 Tbsp Chopped, Fresh Coriander
64
saucepan and cook on a medium heat for three to four minutes. Add onions and peppers Stir in chili, tomato and garlic Cook until slightly thickened Season to taste Cover with cheese and coriander
BBQ Pork Ribs or Belly Pork Ingredients
Directions
1 Rack of Ribs or Belly Pork
1) Place ribs in a pan of
boiling water for 3-5 minutes then leave to cool. 2) Mix everything except the cornflour and water in a pan and bring to the boil and then add cornflour mix. 3) Then add to ribs for at least one hour or two 4) Bake in oven at 150C for one hour.
3 Plum Tomatoes, Chopped 1 Red Onion, Chopped 2 Cloves Garlic, Crushed 1 Tsp Worcestershire Sauce 1 Tsp Ground Mustard 240 ml Ketchup 2 Tbsp Soy Sauce 55g Brown Sugar 1 Tbsp Cornflour 3-4 Tbsp Water Salt and Pepper
65
Moroccan Spiced Lamb Burgers Ingredients
Directions
850g Lamb Mince
1) Mix all together and shape
4 Tsp Moroccan Spice Mix
2) BBQ for 8-10 minutes
into burgers.
each side until cooked through, or you can grill them slowly.
350g Can of Chickpeas, Drained and Roughly Mashed 2 Eggs, Beaten 4 Tbsp Fresh Mint, Chopped 60g Apricots, chopped finely
66
Courgette Fritters Ingredients
Directions
1) In vegetable oil cook courgettes, onions and garlic until they start to brown then allow to cool. 2) Beat together flour, eggs, garam masala to make a smooth batter. 3) Stir in the cheese, chilli, herbs, salt and pepper. 4) Add courgette mix and stir until combined. 5) Heat oil in non-stick frying pan and drop tablespoon sized fritters into the oil. 6) Cook on a medium heat until golden brown then flip over and cook on the other side.
6 Courgettes, grated, drained and squeezed out 2 onions, grated and drained 3 Cloves Of Garlic, crushed 200g garam flour (chickpea) 4 Eggs 2 tsp Garam Masala 320g strong crumbly cheese like feta or Lancashire 1 or 2 Chillis, Seeded and Finely Chopped 1 Bunch of Mixed Herbs such
These freeze well. You can reheat in the oven from froze.
as Mint, Coriander and Parsley Salt and Black Pepper
67
Curried Banana Chutney Ingredients
Directions
5 Lbs Onions, finely chopped
1) Place all the ingredients except for the bananas into a pan. 2) Simmer for 30-40 minutes. 3) Add bananas and cook for a further 20 minutes. 4) Cool and put into sterile jars.
3 Lbs Sugar 2 Apples, peeled and chopped 1 Pint of Vinegar 5 Lbs of Bananas Salt and Pepper to taste
68
Crispy Roasted Fishcakes Wrapped in Bacon Ingredients
Directions
1) Sweat off leeks in the butter with salt, pepper and nutmeg for 25 minutes until soft 2) Add one egg yolk to the potatoes then add the leeks and smoked salmon, the zest of a lemon, the juice of ½ a lemon and 2 tbsps of chopped parsley. 3) Whisk up the remaining egg for coating the fishcakes. 4) Mix one tbsp. parsley with the breadcrumbs 5) Make the fishcakes, roll in flour, dip in egg and breadcrumbs. 6) Wrap a rasher of bacon around each fishcake
2 Leeks, Finely Sliced A Knob of Butter Nutmeg Salt and Pepper 500g Potatoes, Roughly Mashed 3 Large Free Range Eggs 250g Smoked Salmon, Chopped 2 Lemons 2 Tbsps Chopped Parsley Plain Flour for Coating Fresh White Breadcrumbs One Tbsp Oil Smoked Streaky Bacon, Rolled Thinly.
69
Baked Sea Bass with Coriander and Chili Ingredients
Directions
1 kg seabass whole, cleaned
1) Check sea bass is cleaned. 2) Cut 3 or 4 scores into each side and stuff the inside with fresh coriander. 3) Mix together olive oil, chilli, cumin, salt, pepper, and rub onto skin. 4) Lay on non-stick mat or on a tray and bake in oven for 30 – 35 minutes at 160 C.
½ bunch fresh coriander, roughly chopped 2 red chilli, deseeded and finely chopped 1 tbsp cumin seeds, toasted 2 tbsp olive oil salt and cracked pepper
1) Blend all together and infuse. 2) When fish is baked, spoon over the dressing.
Juice and zest of 2 limes I tsp light muscovado sugar 1 tsp fish sauce ½ mild red chilli, finely chopped
70
Ham Hock Terrine Ingredients
2 Ham Hocks Handful of Flat Leaf Parsley 20g Small Capers For the Toasts Loaf of Ciabatta Olive Oil 10g Chopped, Fresh Thyme Jar of Good Quality Piccalilli Parsley Oil 30g Flat Leaf Parsley
Directions
1) Boil the ham hocks very gently for two to three hours in plenty of water until tender. 2) Remove from water and pick off all the meat. 3) Mix well with chopped parsley and capers. 4) Add a little stock to moisten mixture then form into mousse rings or a small terrine mould. It doesn’t have to be a fancy terrine, you can get a plastic one that serves the purpose for around 1.50. 5) Leave to chill completely in the mould. 6) For the toast, slice the ciabatta thinly and drizzle with olive oil, chopped thyme and salt. Bake at 180c for 3-4 minutes until crisp.
40g Olive Oil
71
7) For the parsley oil, blanch a good handful of flat leaf parsley in a pan of boiling water for a few seconds. Then immediately plunge into ice water so that it retains its colour. 8) Blend the chilled parsley with a little olive oil until it has become a lovely bright green puree.
72
Fennel Risotto with Vodka Ingredients
Directions 1) Cut fennel in half. On a mandolin, cut 3 thin slices. Rub lightly with oil and place on non-stick mat. Cook in oven to dry for approximately 20 minutes at 100 C. 2) Finely chop remaining fennel, small onion and chives 3) Add trimmings to stock 4) Heat oil and 10 g of the butter. Add onion and fennel and cook for 2 minutes. Then add rice and cook for 2 minutes. 5) Add vodka (this will evaporate quickly). Add stock a little at a time continue to cook for 20 minutes. 6) Finish with lemon zest, juice, chives, and 10 g of butter.
½ fennel bulb ½ tbsp vegetable oil 20 g butter 1 small onion 120 g Arborio rice 25 ml vodka 325 ml fish stock 1 lemon, zested and juiced 20 g chives
73
Smokey Paprika Chicken with Aioli Ingredients
Directions 1) Pre-soak 24 wooden skewers in boiling water.
450g chicken breast, cubed 2 cloves garlic, peeled and
2) Mix all of the ingredients together and marinate for a minimum of two hours, but preferably 6-8 hours or overnight.
crushed ½ tsp dried oregano 1/3 tsp salt 1 tsp sweet smoked paprika
3) Thread 2 cubes of chicken onto each skewer, grill for 6-8 minutes until cooked through. The chicken will be firm to the touch.
2 tsp lemon juice 1 tsp soft light brown sugar 1 tbsp olive oil 2 med egg yolks 11/2 tsp Dijon mustard
4)
For the aioli, in a food processor or blender, blend the egg yolks, mustard, garlic, saffron and lemon juice with the motor running, drizzle in the oils.
5)
Season with sea salt & pepper. A little more lemon juice may be added if you enjoy a sharper taste.
2 small cloves garlic, peeled and crushed 1 pinch saffron strands 2 tsp lemon juice 100ml vegetable oil 100ml olive oil
74
Desserts . . . 75
Raspberry and Hazelnut Roulade with a Mixed Berry Sorbet
Raspberry and Hazelnut Roulade
76
Ingredients
Directions
5 egg whites
1) Preheat over to 150 C and line a medium Swiss roll tin with baking parchment. 2) Whisk the egg whites until stiff. Gradually add the sugar, whisking until stiff and glossy. Add the vanilla extract and cornflour, then fold in the hazelnuts, reserving 1 tbsp. 3) Scrape the mixture into the tin and level. Bake for 50 minutes to1 hour, until crisp and golden. Leave to cool. 4) Beat the icing sugar into the quark, then stir through the crème fraiche. Cover and chill in the fridge.
125 g caster sugar ½ tsp vanilla extract 1 tsp cornflour, sifted 40 g toasted hazelnuts, chopped 8 tsp raspberry coulis for the filling: 20 g icing sugar, plus ½ tsp for dusting 175 g quark 40 g half-fat crème fraiche 200 g raspberries plus extra to serve
77
Raspberry and Hazelnut Roulade
5) Dust a surface with ½ tsp icing sugar and turn out the meringue. 6) Spread the filling over the cake, leaving 4 cm at one end. Scatter over the raspberries then roll up the meringue. 7) Place on a platter and serve decorated with the coulis, extra raspberries and reserved nuts.
78
Strawberry and Chocolate Ripple Semifreddo Ingredients
Directions
300 g strawberries hulled,
1) Line 20x9x6 cm loaf tins or
plus extra for garnish
2) Place half the sugar and
individual moulds.
150 g caster sugar 600 ml double cream 800 ml low fat greek yogurt
3)
150 g dark chocolate, melted and cooled
4)
5)
6) 79
strawberries in a bowl and crush. Chop the other half of the berries for garnish. Whisk cream with the remaining sugar until it reaches a soft peak stage. Fold in yogurt and some of the chopped fresh berries. Mix until it reaches a ripple effect Start layering into moulds with some of the chocolate drizzled and some of the chopped berries. Then level with top, surface cover with cling film and freeze for 4 hours. To serve, freezer should be 17-18 C or remove from freezer for 5-10 minutes before serving so it is soft enough to slice, or remove from moulds. Garnish with more berries.
Steamed Jam Roly Poly Ingredients
Directions
300g self-raising flour
1) Mix together flour, suet, sugar, and zest. Blend with milk to make a soft pastry. 2) Roll on a well-floured surface. 3) Spread jam across 22 – 25cm 4) Roll up and turn in the ends 5) Lay onto parchment centre 6) Roll up with foil – leave room for it to expand. 7) Steam for 1 hr 15 –1 hr 30 until firm to the touch. 8) Serve with vanilla sauce or cream
140g dried suet 90g caster sugar 1 orange zest 200 ml milk strawberry or raspberry jam butter
80
Sabayon Ingredients
Directions
4 egg yolks
1) In a large bowl, whisk yolks, wine, sugar and lemon for 1 minute. 2) Place on a Bain Marie and whisk for another 10 minutes or until light and fluffy.
25 g caster sugar 125 ml sweet dessert wine or Muscat 1 tbsp lemon juice 150 ml whipping cream
81
Raspberry and Cinnamon Torte Ingredients
Directions
150 g butter
1) Cream butter and sugar until light. 2) Beat in almonds, cinnamon, and flour. 3) Add in half an egg 4) Line torte tin 5) Spoon in almond mix, cover bottom of tin evenly. Layer with raspberries and cover with almond mix.
150 g caster sugar 10 g ground cinnamon 150g plain flour 200g raspberries 2 eggs
82
Pavlova Roulade with Strawberries Ingredients
Directions
Meringue:
1) Line tray with greaseproof paper and mix all the ingredients. 2) Bake for 25 minutes or until golden brown at 120130 C
10 egg whites 2 cups caster sugar 2 tsp vanilla extract 2 tsp cornflour 2 tsp white wine vinegar Filling:
ž pt double cream
1) Whip cream to soft peak. Fold in fromage frais, and sifted icing sugar with 2 tbsp lemon juice. 3) Spread onto roulade and cover with chopped fresh strawberries and roll with greaseproof underneath.
½ pt. fromage frais 6 tbsp sifted icing sugar 2 tbsp lemon juice 12 oz. chopped strawberries
83
Sticky Toffee Baked Cheesecake Ingredients
Directions
9 1/2 inch springform cake
1) Mix together digestive biscuits and melted butter. Press firmly into base of cake tin.
tin, greased and lined with baking parchment
2) Beat together cream cheese
200g finely crushed
and sugar. Add eggs, flour, and vanilla extract. Add double cream and continue mixing until smooth
digestive biscuits 30g melted butter 250g diced sticky toffee
3) Pour over the base and bake
pudding scattered over the
at 130 degrees for 1 hour 10 minutes until there is just a gentle wobble in the cheesecake.
biscuit crumb base. 300g caramel (see recipe in confectionery section)
4) If needed, switch off the oven
and leave the cheesecake for a further 10 minutes to achieve the "wobble."
600g full-fat cream cheese 180g soft light brown sugar 3 large eggs
5) Remove from oven. Allow to
300ml Double cream
cool completely before removing the baking tin ring.
2 teasp vanilla extract
6) To serve cut into wedges with
20g plain flour
a hot knife.
84
Passionfruit Mousse Ingredients
Directions
4 eggs
1) Whisk eggs and sugar into a Sabayon 2) Whip cream until soft but not set 3) Drain gelatine and melt in ½ of the passion fruit juice 4) Fold cream into Sabayon and then add the passion fruit and gelatine mixture. 5) Pour into moulds or short glasses 6) Serve as an accompanying dish with poached pears or fresh strawberries as an alternative to crème Anglaise or custard.
4 leaves gelatine soaked in cold water 1 pt. double cream 4 oz caster sugar 8 fl oz passion fruit juice
85
Clootie Dumpling Ingredients
Directions 1) Put all ingredients in a cloot (a cloth) 2) Steam in slowcooker for 6 ½ - 7 hours
6 oz block margarine or butter 4 oz brown sugar 12 oz self-raising flour 1 tsp baking powder 1 tsp cinnamon 1 tsp ginger 1 tbsp treacle 1 tbsp syrup 3 eggs 12 oz raisins 6 oz sultanas 4 oz cranberries Splash of booze
86
Hummingbird Cake Ingredients
Directions
350 g self-raising flour
1) Preheat oven to 160 C 2) Mix dry ingredients and add oil, eggs, fruit, and cinnamon. 3) Pour into two 7� lined cake tins 4) Bake for 35-40 minutes 5) To make the icing, sift icing sugar, add butter and beat until light and creamy.
425 g tinned, chopped, pineapple 4 bananas, mashed 1 tsp cinnamon 350 g caster sugar 50 g pecans, chopped 250 ml vegetable oil 2 large eggs 1 tsp vanilla extract Icing: 400 g icing sugar 150 g unsalted butter 200 g full fat cream cheese 2 limes, finely zested
87
Pecan Brittle Ingredients
Directions
50 g pecans
1) In a non-stick pan, stir slowly until the heat of the pan dissolves the sugar. Add pecans. 2) Pour onto non-stick mat to cool, then crush and sprinkle over iced cakes.
100 g caster sugar
Serves: 88
Self-Saucing Pudding (Butterscotch)
Ingredients
Directions
¾ cups brown soft sugar
1) Preheat over to 160 C 2) Mix ¼ cup of the sugar with the flour. Add melted butter, egg, milk, and 2 tbsp syrup. Stir until combined. 3) Spoon into buttered dish 4) Mix ½ cup of the brown sugar with the cornflour and sprinkle over pudding. 5) Combine boiling water with remaining 2 tbsp of syrup. 6) Pour over the top of the pudding and bake for 4045 minutes
1¼ cups self-raising flour 100 g melted butter 1 egg ½ cup milk 4 tbsp syrup 1 tbsp cornflour 1½ cups boiling water Cream or ice cream to serve
89
Quick Caramel Sauce Ingredients
Directions 1) Bring the cream and sugar to a boil. 2) Whisk in the butter. 3) Simmer until reduced and thick. 4) Serve poured over sticky toffee pudding or Christmas pudding, accompanied by cream, custard, or ice cream.
250 g brown sugar 250 ml light cream 62 g butter, diced
90
Date, Pecan and Apple Toffee Pudding Ingredients
Directions
2 oz soft butter
1) Cream butter and brown sugar 2) Beat in egg with a little flour 3) Place chopped dates in boiling water with 1 tsp each of baking soda and vanilla extract 4) Add black treacle to egg mixture 5) Beat in the flour and baking powder 6) Add in nuts and apple, then add dates and water a little at a time 7) Place in individual buttered moulds or a large pudding basin 8) Bake in oven at 150 C for 35-40 minutes or cover with foil and place in a steamer for 40 minutes (small) or 60 minutes (large).
6 oz soft brown sugar 8 oz self-raising flour 6 oz dates, chopped 1 large apple, chopped 2 oz pecans, chopped 1 large egg 1 tsp baking powder 1 tsp baking soda 1 tsp vanilla extract 1 tbsp black treacle ½ pt. boiling water
91
Lemon Crème Pots Ingredients
Directions
450 ml double cream
1) Heat the cream and sugar until just before boiling point, whisk in the lemon zest, juice, and lemoncello. 2) Bring to a boil for 3 minutes, whisking all the time. Remove from heat. 3) When cool, pour into glasses, cups, or small pots. Chill until set (about 1 hour).
125 g caster sugar 2 lemons, juiced and zested 25 ml lemoncello liqueur
92
Butterscotch Meringue Pie Ingredients
Directions
1x9 inch pastry or biscuit
1) Make a paste with egg yolks, brown sugar, cornflour, and four tbsp of milk. 2) In a separate pan, heat remaining milk to just below boiling point, then add paste. 3) Place back into pan until it thickens. 4) Take off heat and stir in butter and vanilla 5) Pour into pastry case and cool 6) Top with meringue 7) Bake for 15 minutes
base 2 eggs, separated 8 oz soft brown sugar (dark) 3 tbsp cornflour 1 pt. milk 1 oz butter, diced 1 tsp vanilla extract 6 oz caster sugar
93
Crème Anglaise (Custard)
Ingredients
Directions
3 large egg yolks
1) Split and scrape vanilla pod. 2) Combine all ingredients and pour into a small pot. Place on a low heat and stir until it coats the back of the spoon. 3) Pour through a fine mesh sieve and set aside. Cover with cling film to prevent a skin from forming on top. 4) Serve in a custard boat.
140 ml double cream 140 ml full fat milk 1 vanilla pod or 1 tsp vanilla extract 70 g caster sugar
94
White Chocolate and Raspberry Cake Ingredients
Directions
Cake:
1) Whisk together eggs and sugar over Bain Marie. Let the mix drip off the end of the whisk until it leaves a visible trail on top. 2) Remove from heat and whisk a further 5 mins. Then fold heat in flour and chocolate. 3) Split between two lined 4) 10� cake tins, and bake for 20 minutes at 150 C or until golden brown and springy. 5) Cool, then place in freezer to make it easier to cut.
8 eggs 250 g caster sugar 250 g plain flour 100 g white chocolate grated Filling:
500 g cream cheese 200 g white chocolate 1 large jar raspberry jam Coating:
400 g white chocolate 150 g butter 150 g icing sugar 5-6 TBSP milk Modelling paste:
125 g white chocolate 2 TBSP liquid glucose
95
6) For the filling, melt the chocolate and whisk in the cream cheese. Once the cake is cooled, cut into a sandwich and layer with the jam and cream cheese filling. 7) For the coating, melt the chocolate and butter then beat in the icing sugar and milk a spoonful at a time. Chill until spreadable. 8) To make the modelling paste, melt the chocolate then beat in the glucose. Chill. Make roses to decorate
96
Crème Brulee
Ingredients
Directions
1 pt. double cream
1) Warm cream and beat in the vanilla, eggs, yolks, and sugar. 2) Pour into ramekins and bake in Bain Marie for 20 minutes at 90 to 95C
vanilla essence 2 eggs 2 yolks 70 g caster sugar Demerara sugar for topping
97
Chocolate Fondant Ingredients
Directions
100 g plain chocolate
1) Melt chocolate over Bain Marie 2) Beat sugar and butter until light 3) Beat in eggs one at a time 4) Beat in yolks one at a time 5) Add chocolate 6) Fold in flour 7) Place mix in well buttered moulds 8) Bake for 7 minutes at 200 C
100 g butter 40 g caster sugar 2 eggs 2 egg yolks 28 g plain flour
98
Chocoholic Chocolate Cheesecake Ingredients
Directions
Base:
1) To make the base, melt the butter in a pan over a gentle hear and stir in the sugar and crushed biscuit. 2) Grease a 20 cm round, loose-bottomed cake tin and press the mixture evenly over the base of the tin. Chill. 3) Preheat the oven to 180 C 4) Melt chocolate in a heatproof bowl over a pan of gently simmering water, stirring occasionally. 5) Soften the cheese in a large mixing bowl and beat in the egg yolks, the soft brown sugar, flour, soured cream and melted chocolate. 6) Whisk the egg whites until they are stiff, then whisk in the caster sugar.
75 g butter 25 g caster sugar 175 g chocolate digestive biscuits finely crushed Filling:
100 g plain chocolate 280 g full fat soft cheese 3 eggs, separated 50 g soft brown sugar 25 g plain flour 150 ml soured cream 50g caster sugar Topping:
175 g granulated sugar 150 ml water 175 g white chocolate 50 g butter
99
7) Using a metal spoon, carefully fold the egg whites into the chocolate mixture until combined, then spoon this mixture over the biscuit base and smooth the top. 8) Bake for 1 ½ hour, or until firm to the touch.
100
Triple Chocolate Truffle Torte Ingredients
Directions
Crust:
1) Preheat the oven to 180C/350F/Gas 4 2) Combine all the crust ingredients in a food processor until well mixed and crushed. Press the mixture on to the base of a well greased, 20 x 25 cm spring-sided tin. Bake for 5 minutes and leave to cool completely. 3) Put the chocolate and rum in a heat-proof bowl with the golden syrup and place over a pan of gently simmering water. Leave to melt slowly and stir until smooth. Leave to cool.
250g Kit Kats 50g Toasted Hazelnuts 50g Butter, Melted 2 tbsp Caster Sugar
Filling:
450g Plain Chocolate 4 tbsp Rum 4 tbsp Golden Syrup 600ml Double Cream
Decorate:
2 Tbsp Cocoa Powder 100g Plain Chocolate
101
4) Lightly whip the chocolate mixture until it just holds its shape. Fold some of the cream into the whipped chocolate and then fold in the remainder until it is well mixed and an even darker colour. 5) Spoon the chocolate on top of the crust and chill until set. 6) Using a damp palette knife, remove the side of the tin, easing it away. Dust the top with cocoa powder.
Triple Chocolate Truffle Torte with Passionfruit Ice Cream 102
Sweets and Confectionary . . .
Platter of Confectionary: Honeycomb, Scottish Tablet, Honey and Almond Soft Nougat and Hammer Toffee
103
Rich Chocolate Bailey’s Truffles Ingredients
Directions 1) Melt the chocolate over Bain Marie. Add all other ingredients. Set aside until cool to the touch. 2) Roll in cocoa or dip in more chocolate.
16 oz Plain Chocolate 2 oz Butter 30 ml Single Cream 20 ml Bailey’s Cream 4 Egg Yolks
104
Chinese Chew Ingredients
Directions
500 g Dates, Chopped
1) In a pan, melt margarine and brown sugar then add dates, raisins and cherries. Then combine with rice crispies and press into a lined tray. 2) Leave for 2 hours to firm. 3) Then coat or drizzle with melted chocolate white or milk or dark. Cut into squares and keep in an airtight box.
120 g Margarine ½ cup Soft Brown Sugar 60 g Cherries 60 g Raisins 150 g Rice Crispies
105
Caramels Ingredients
Directions
½ cup butter
1) Combine all ingredients in a thick based pan 2) Bring to a slow simmer, stirring every 2 minutes. 3) Stir more regularly until the caramel begins to form 4) Pour onto a lined tray 5) Cut and wrap and place in an airtight container.
1 cup white caster sugar 1 cup brown sugar 1 cup syrup 1 cup condensed milk
106
Coconut Ice Ingredients
Directions
300 g icing sugar
1) Sieve icing sugar and cream of tartar 2) Add coconut and codensed milk. Mix well and split mix in half. 3) Press half of mix into the bottom of the tray. 4) Add food colouring to other half, then press on top of white mix. 5) Refrigerate for 1 hour, then cut.
Ÿ tsp cream of tartar 395 g sweetened condensed milk 3½ cups desiccated coconut 5-6 drops pink food colouring
107
Honeycomb Ingredients
Directions
3 tbsp golden syrup
1) Place sugar and syrup in a pan. Mix well on a low heat. Once It reaches 148 C, remove from heat and add bicarbonate of soda. Whisk vigorously. 2) Pour into baking parchment and let set for 1 hour. Break with a hammer.
100 g caster sugar 1 tsp bicarbonate of soda
Honeycomb 108
Honeycomb Ice Cream Ingredients 5oz caster sugar 5 tbsp water 200 ml whipping cream 400 ml double cream 1 tsp vanilla extract
Directions 5) Measure the sugar and water into a small saucepan. Stir over a low heat until the sugar has dissolved. Bring to a boil briefly then remove from heat and set aside to cool. 6) Pour the creams into a large bowl and add the sugar syrup and vanilla. Whisk until the mixture starts to thicken and just holds its shape. Place in freezer for half an hour.
Tip: When making ice
cream without the help of an ice cream making machine, the addition of a couple of splashes of alcohol can reduce crystallization. For honeycomb ice cream, vanilla or butterscotch Schnapps works well.
7) Remove and gently fold 2/3 of honeycomb into the ice cream. Pour the mixture into a 2lb loaf tin lined with cling film. Cover and freeze. 8) To serve, remove from freezer 10 minutes before required. Turn out on to serving dish and decorate with remaining crushed honeycomb. Cut into slices and serve immediately. 109
Clove Ice Cream Ingredients
Directions 1) Place milk and cream in a saucepan with cloves to infuse the flavour. 2) Whisk egg yolks and sugar together. 3) Once cream and milk are hot, add to the yolks. Return mixture to the pan to make egg custard.
½ pt double cream ½ pt. milk 100 g sugar 6 egg yolks 60 g whole cloves
Tip: If ice cream is being used as an accompaniment to another dish, a cheesecake for example, serve as "quenelles" by scooping, then turning and shaping it between two spoons to give a smooth oval shaped result.
110
Hammer Toffee Ingredients
Directions
½ cup butter
1) Using a thick, heavy based saucepan, combine all ingredients.
1 cup white caster sugar 1 cup soft brown sugar
2) Slowly bring to a simmer, stirring every couple of minutes then more regularly as colour starts to change. Continue until a rich caramel is achieved.
1 cup golden syrup 1 cup condensed milk Baking tray lined with parchment
3) Pour into lined baking tray and leave to set. 4) Break up and place in an airtight container. Store in a cool place.
111
Microwaved Scottish Tablet Ingredients
Directions
200 ml Whole Milk
1) Place all in a large bowl that fits in the microwave for one minute at a time, stirring in between. 2) You don’t want the mix to boil over once the sugar has dissolved. You may want to cut the cooking time down to 30 or 40 seconds so that it doesn’t boil over. 3) When it reaches the soft ball stage and is the colour of toffee start to beat it until it starts to thicken. 4) Pour into a lined tray 5) When set, cut into squares.
180g Butter 800g Caster Sugar 1 tin condensed milk (approx 400g)
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Marshmallows Ingredients
Directions
½ a Cup of Water
1) Soak the gelatin in the water then place all ingredients in a thick based pan. Dissolve and bring to boil. Swirl pan but do not stir until it reaches 240 degrees Celsius. 2) Turn on mixer and pour in syrup and whisk for 1012 minutes. Whisk until the sides of the bowl are just warm to the touch. 3) Quickly turn the mallow onto a 13”x9” tray that is lined with oil and sprayed with vegetable spray Spread out evenly and dust with 2 tablespoons of cornflour and icing sugar mix and place in fridge for 12 hours.
2 Cups of Caster Sugar 4 Tsps Salt 1/3 Cup of Glucose or Corn Syrup 2 Tsps Vanilla gelatine? cornflour?
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4) Once set, turn out onto a board dusted with 2 tablespoons of cornflour and icing sugar mixed together. Spray a knife with vegetable oil and cut mallow to required size. Toss in cornflour and icing sugar. Shake off excess icing sugar by shaking in a sieve 4 or 5 squares at a time. Layer in an air-tight box.
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Doughnut Bites with Cinnamon Sugar or Toffee Sauce Ingredients
Directions 1) Heat milk and butter gently until butter has melted and then cool until just warm. 2) Beat in the egg then sift flour in bowl and add yeast, salt and 25g of caster sugar 3) Make a well in the flour and pour in warm milk and butter and mix well then knead on a lightly floured surface. 4) Form a ball and place in a clean bowl and cover with cling film 5) Prove in a warm place for 1 ½ hours until it has doubled in size 6) In a frying pan, heat oil until 180 degrees celcius 7) Knock back the dough, knead again and roll into balls 8) Lay balls into oil in small batches and flip over when golden brown 9) When cooked toss in the mix of sugar and cinnamon, or pour toffee sauce over the bites.
125ml Milk 20g Butter 1 Egg 425g Strong White Flour 7g Sachet of Easybake Yeast ½ Tsp Salt 150g Caster Sugar 1 Tsp Ground Cinnamon Oil for Frying Toffee Sauce 100g Dark Muscavado Sugar 50g Butter 50g Golden Syrup
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Raspberry and White Chocolate Prosecco Truffles Ingredients
Directions 1) Melt together chocolate, cream and butter in a Bain Marie 2) Add prosecco and whisk until smooth 3) Add crushed raspberries and chill for three hours 4) Make into balls then freeze 5) After they’re frozen, melt white chocolate and dip in the balls and sprinkle with freeze-dried raspberries
MISSING INGREDIENTS
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Honey and Almond Soft Nougat Ingredients
Directions 1) In a heavy based pan, bring to the boil the vanilla, water, sugar and glucose syrup, until soft balled consistency. Add the honey.
Baking tray lined with parchment 600g nibbed or chopped blanched almonds
2) In a large bowl, whisk egg whites until stiff then gradually beat in the boiled sugar mixture.
300 ml vanilla water 500g caster sugar 4 tbsp glucose syrup
3) In a Bain Marie, stir the mixture until it becomes stiff. This will take approx 10-12 minutes.
4 tbsp liquid honey 4 egg whites 120 g candied cherries,
4) Remove bowl from the heat and fold in the cherries, angelica, and 200g of the almonds.
chopped 60g angelica chopped
5) Sprinkle a further 200g almonds onto baking tray then press the nougat mix on to the tray
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6) Finish by pressing remaining 200g almonds onto the nougat. 7) Cover with a sheet of parchment then place a heavy weight on top, like a heavy chopping board. Leave to dry overnight. 8) Next day, remove parchment and cut into squares. Store in an airtight container. Note: Package in cellophane bags and tie with ribbon to give as a host or hostess gift, or festive treat.
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Festive Favourites . . .
Scottish Afternoon Tea
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Salmon and Crème Fraiche Shots Topped with Watercress Puree and Pickled Cucumber Ingredients 300g Salmon Fillet
1)Directions Place salmon fillet on tin foil, drizzle with olive oil, cracked pepper, four slices of lemon and some sea salt. Wrap foil around fillet like a bag, seal and bake in the oven for 12 minutes at 160C 2) Open foil and cool salmon. Flake into a bowl, using a fork. Stir in 100g of creme fraiche and chopped dill. Finely chop half of the pickled cucumber and add to the bowl with a dash of lemon juice. Salt and pepper to taste and refrigerate for one hour. 3) For the watercress puree, bring a saucepan of water to the boil. Add the watercress and blanch for one minute maximum then plunge into iced water.
150g Creme Fraiche 150g Watercress, Roughly Chopped 2 Lemons: 1 Juiced, 1 Sliced 50g Japanese Pickled ginger Olive Oil Black Pepper Salt 1 Bunch Dill, Chopped
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4) Drain the watercress and place in a blender and blitz to a puree. Use a little of the water to thin it down if required and season with salt and pepper. 5) To serve, divide the salmon mix between 12 shot glasses. Then spoon on watercress
puree and top with a tsp of creme fraiche and a small piece of pickled cucumber.
Salmon and Crème Fraiche Shots Topped with Watercress Puree and Pickled Cucumber
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Hot Smoked Salmon Tartlets
Hot Smoked Salmon Tartlets Ingredients 12oz Shortcrust Pastry
1)Directions Roll pastry out to 3mm in thickness. Cut out discs 8cm in diameter, place in tartlet tins and blind bake for 15 minutes. 2) Mix together crème fraiche, beaten eggs, lemon zest, salt and pepper. 3) Place flaked salmon into tartlets with rocket and spoon over egg mixture. 4) Bake for 15 minutes until the egg mixture is set.
300g Hot Smoked Salmon 50g Rocket 3 Large Free Range Eggs 1 Lemon - Zest Only 200ml Crème Fraiche
Serves: 122
Cold Smoked Salmon and Potato Salad 200g Cold Smoked Ingredients
Directions 1) Mix all ingredients
Salmon, Diced
together and coat with mayonnaise. Serve in a leaf of baby gem lettuce.
12 Baby Boiled Salad Potatoes Cooked, Cooled and Diced. 2 Tbsp Baby Capers, Chopped 1/2 Lemon Zest and Juice Mayonnaise to Bind
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Cold Smoked Salmon and Potato Salad
Trio of Salmon Starters 124
Parsnip and Smoked Bacon Soup Ingredients
Directions 1) In a thick-based soup pan, cook off bacon in 30g of Butter for 8-10 minutes until bacon becomes crisp. Remove bacon, add onion and soften. 2) Add diced parsnips and cook for 6-8 minutes then add enough water just to cover the parsnips. Add the stock pots and the bay leaf and cook until tender. 3) Mix the flour to a smooth paste with a little mix and stir into the soup and cook for two minutes. 4) Heat the milk and add to the soup until you get a smooth, creamy soup and finish with double cream and blend until completely smooth. Finish with bacon and chives and check seasoning.
250g Smoked Back Bacon, Diced 40g Butter 1 Large Onion, Peeled and Finely Diced 800g Parsnips, Peeled and Diced 1 Bay Leaf 80g Plain Flour 800ml Full Fat Milk 1 Bunch Chives, Finely Chopped 200ml Double Cream 2 Knorr Chicken Stock Pots to Season Sea salt and Cracked Pepper to taste
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Pineapple and Clementine Sorbet Ingredients
Directions
1 Large pineapple, Skin
1) Puree pineapple and pass through a sieve 2) Place water in a pan with sugar and reduce to 50ml then cool. 3) Combine Clementine, pineapple and lime juice into an ice cream machine to churn. Beat egg whites until stiff and add them to mix and churn. Place in freezer until required.
Removed and Pureed. 100g Caster Sugar 120ml Water 10 Clementines, Juice Only 20ml Lime Juice 2 Egg Whites
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Roast Goose with Heather Honey and Pears Ingredients 3.5-4.5kg Oven Ready Goose 1Tsp Salt 4 Pears 1Tbsp Lemon Juice 4Tbsp Butter 2Tbsp Heather Honey
Directions 1) Rinse goose and pat dry. Use a fork to prick the skin. Place upside on a wire rack over a roasting tin. Roast at 180c for 30mins then drain off the fat. Turn goose over and roast for a further 15mins. Drain off the fat. 2) Reduce temperature to 150c for a further 15mins per 450g/1 lb. Cover the goose with foil for the last 15mins of cooking. Check to see the goose is cooked by inserting a knife in between the leg & body. If the juices run clear the bird is cooked. Leave to rest on a warm serving plate. Cover with foil 3) Peel and halve the pears and brush with lemon juice. Melt the butter and heather honey in a saucepan over a low heat. Add the pears and cook for 5-10mins until pears are tender. Pour the juices over the goose and use pears to garnish the dish. 127
Roast Goose with Heather Honey and Pears
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Brussel Sprouts with Chestnut and Bacon Ingredients
Directions
750g Brussel Sprouts
1) Place chestnuts in a pan with chicken stock for 6-8 minutes. 2) SautĂŠ bacon in a non-stick pan until crisp. 3) Boil sprouts in salted boiling water until tender. 4) Drain sprouts, cut in half and add to the bacon. 5) Drain chestnuts, add to sprouts and season to taste.
250g Chestnuts, ready shelled (tinned or vacuum packed) 250g Smoked Bacon Lardons 200ml Chicken Stock 25g Butter Salt and Ground Pepper to Season
Notes: For a slightly richer taste, finish with 150ml double cream and cracked pepper.
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Pecan Toffee Ice Cream Ingredients
Directions
100g Pecans
1) In a non-stick frying pan, place pecans, butter and sea salt and toast for 3-4 minutes. Leave to cool. 2) In a saucepan heat cream and milk. 3) Whisk together sugar, vanilla and egg yolks. 4) When milk and cream is brought to the boil add to egg mixture then cook off the egg custard. Do not boil! Cool and churn in an ice cream machine. 5) Add roasted, crushed pecans.
60g Butter 1/2 Tsp Sea Salt Flakes 500 ml Double Cream 500ml Full Fat Milk 6 Large Egg Yolks 250g Light soft brown sugar 1tsp Vanilla Extract
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Christmas Mincemeat Pies Ingredients
Directions
For Sweet Pastry:
1) Sieve flour into a bowl with the custard powder. 2) Chop butter into flour and rub together to make a crumb constituency. 3) Add sugar and egg, mix together and wrap in cling film. Place in fridge to rest for 30 minutes. 4) Remove pastry from the fridge and roll out on a floured surface to about a 3 mm thickness. 5) Using a 10cm cutter, place your bases in to the base of a muffin tray and spoon in 1 1/2 Tbsp of mincemeat mixture into each. Brush the edges with beaten egg and add a 7cm pastry disc for the top, then seal. Using your pastry trimmings, cut out two holly leaves per pie. 6) Cook in oven at 150c for ??? mins
350g Plain Flour 30g Custard Powder 250g Unsalted Butter 1 Large Egg Beaten 130g Caster Sugar Filling for Pies:
1 Jar 600g Mincemeat 2 Clementines, zested and Segmented. 1 Apple, Peeled and Finely Chopped 1/2 Tsp Mixed Spice
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ADD ANECDOTE ABOUT SON TO FESTIVE FAVES PAGE
Shortbread Ingredients
Directions
450g butter
1) Cream together butter and sugar until light & fluffy. 2) Add the dry ingredients & mix to a firm dough. 3) Dust work area with flour and roll out the dough to 5mm thickness. Cut into desired size and shapes. 4) Bake at 150 degrees/gas mark 3 until a very pale golden colour, approximately 25-30 minutes 5) Cool on baking tray for a couple of minutes before removing to cooling rack. 6) When almost completely cooled, dust with caster sugar and store in airtight container.
225g caster sugar 550g plain flour 100g rice flour or semolina 100g custard powder
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Christmas Mincemeat Pies and Shortbread
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Fig, Cranberry and Orange Christmas Pudding Ingredients
Directions
600 g sultanas
1) Butter and line 4 bowls 2) Place all dried fruit in a bowl to soak with zest, Typejuice method here Cover and liqueur. bowl and 3) Leave overnight at room temperature. 4) Add all the other ingredients into soaked and stir Typefruits method here 5) Pour into the lines bowls and cover with foil. Pleat on lid and tie or fold tightly. Steam for 4 ½ - 5 hrs. 6) If you cook in a pan, place a saucer turned upside down in the bottom and bring water ½ way up bowl.
600 g currants 600 g raisins 300 g dried cranberries 300 g dried figs, chopped 300 ml cointreau or orange liqueur 250 g butter 250g self-raising flour 300 g fresh white bread crumbs 2 tsp mixed spice 2 tsp cinnamon ½ tsp grated nutmeg 400 g soft dark brown sugar
Note: This will store in a cool dark place for up to 2 months.
100 g chopped brazil nuts 4 pears grated 8 eggs beaten 4 orange zest and juice
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Christmas White Chocolate Tray Bake Ingredients
Directions
225g Soft Brown Sugar
1) Line and grease a 6" by 9" tray. 2) Cream butter and sugar until light 3) Add eggs one by one 4) Add mincemeat and orange zest 5) Sift through flour, cinnamon and nutmeg and add to the mix and mix well. 6) Pour mixture into the tin and level out. 7) Bake for approximately 25 minutes. 8) Leave to cool in the tin for 15 minutes then remove from the tray and coat with ganache when cool. 9) To make ganache melt chocolate in a bowl. 10) Bring cream to the boil in a pan and add the chocolate. 1) When cool, spread on the cake.
225g Butter 4 Medium Eggs 200g Mincemeat Zest from One Orange 2 Tsp Cinnamon Powder 2 Tsp Nutmeg Powder 200g Plain Flour For the Ganache:
150g White Chocolate 100g Double Cream
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Festive Cocktails . . .
Strawberry Mojito, Mulled Wine, Egg Nog and Granda G’s Rhubarb Rum
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Mulled Wine Ingredients
Directions
The peel of one Lemon
1) Place all the ingredients into a large pan except for the wine and the brandy. 2) Dissolve sugar and infuse the spices. Add wine and brandy and bring up to just below boiling point. 3) Serve from a heat proof jug in small round mugs or glasses.
The peel of one Orange 6 Cloves 2 Cinammon Sticks 3 Star Anaise 1/2 Whole Nutmeg 200g Demerara Sugar 500ml Fresh Orange Juice 1 1/2 Bottles of Red Wine 30ml Brandy (Optional)
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Eggnog Ingredients
Directions
12 Large Eggs, Separated
1) Whisk egg yolks and caster sugar in a large bowl. When smooth and creamy, beat in the bourbon and rum little by little. Then slowly beat in the cream then place in the fridge for 2-3 hours. 2) Whisk egg whites until stiff and fold into the mixture. Serve in a glass with grated nutmeg.
450g Caster Sugar 300ml Bourbon Whisky 300ml Dark Rum 450ml Double Cream Grated Nutmeg
Serves:
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Strawberry Mojitos Ingredients
Directions
1 ½ Limes
1) Cut limes into six wedges 2) Put five wedges into cocktail shaker with sugar and mint 3) Mash with muddler 4) Add Bacardi and ice 5) Shake then pour into tall glass 6) Add puree and top up with lemonade 7) Serve with two straws and garnish with mint and a lime slice on the glass
2 tsp Sugar 8 Leaves of Mint (Reserve 2 for garnish) 2 Shots of Bacardi Crushed Ice 50ml of Strawberry Puree 250ml Lemonade
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Two Drunk Ladies Ingredients
Directions
1 Bottle of Prosecco, Chilled
1) In a large jug filled with ice add in all the drinks
1 Cup of Raspberry Vodka
2) Stir in fresh raspberries
1 Cup or Bottle of Frozen Pink Lemonade 1 lb Fresh Raspberries
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Granda G’s Rhubarb Rum Ingredients
Directions
1 litre white rum
1) Thinly slice the rhubarb so that the maximum surface area is exposed.
500g rhubarb, preferably pink
2) You can pulse it in a food processor.
1 vanilla pod 100g caster sugar
3) Place in a 1.5litre Kilner jar or other sterile preserving jar.
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