recipes from
the victorian cottage
a note on recipes • some recipes can be scaled up where indicated if you find yourself feeding a crowd • try and buy fresh, sustainable, organic produce where possible especially when buying meat or fish • unless otherwise stated use flaked sea salt (I use Maldon), large eggs, fresh herbs, unwaxed lemons & extra virgin olive oil • if you can make your own puff pastry, that’s fantastic, I will get to it one day, but for now I use good quality shop bought pastry as life’s too short to be making it! the_victorian_cottage
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www.facebook.com/thevictoriancottage
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serves 2
double ingredients to serve 4
Shakshouka Peppers Shakshouka is traditionally a dish made with eggs, poached in a sauce of tomatoes, olive oil, peppers, onion, garlic, spiced with cumin, paprika, cayenne pepper and nutmeg. My version uses a rich smoky tomato sauce which is then used on top of chargrilled long red peppers; the eggs being baked rather than poached. This dish makes for an irresistible breakfast or light lunch.
2 long red peppers, halved lengthways, deseeded 2 tbsp extra virgin olive oil plus extra for drizzling 400ml tin of chopped tomatoes 1 small onion,sliced finely 1 tbsp smoked paprika 4 eggs salt & black pepper
Preheat the oven to 180°C. Place the pepper halves onto a baking tray, cut sides up. Drizzle with extra virgin olive oil and season with salt and pepper. Cook for 25-30 minutes until the edges are starting to char. While the peppers are cooking, heat up the oil, add the onion and cook slowly over a low/medium heat until soft, about 10 minutes. Stir in the smoked paprika, cook for 2 minutes. Add the tomatoes and season with salt and pepper, cook for 15-20 minutes. Remove the peppers from the oven and carefully spoon in the tomato sauce the full length of each pepper. Make a well in the sauce at the widest part of the pepper halves and crack in an egg. Dont worry too much about overspill as long as the yolk is in the well. Place back in the oven for 5-10 minutes until the eggs are cooked. Serve 2 halves per person with some fresh crusty bread.
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serves 6
Homemade Labneh Making cheese is easier than you think! This beautifully smooth creamy yogurt-based cheese is a fir m favour ite at the cottage and is great smothered over rye crackers or spread lovingly on top of freshly baked bread! Try it with the baguettes on page 62.
500ml natural yogur t
Mix the salt into the yogurt.
pinch of sea salt flakes
Set up your jam strainer or muslin cloth over a bowl and add the yogurt.
j a m s t r a i n e r, m u s l i n b a g or muslin cloth
If using a piece of muslin you will need to suspend this over the top of a bowl to allow for the liquid whey to drain out. If using a jam strainer place a bowl underneath the bag. Leave to drain for 8 hours or preferably overnight. Once drained it’s ready to eat, spr inkle with chilli flakes or herbs and dr izzle over extra virgin olive oil. Keep in the fr idge for up to a week, bu trust me it won’t last that long. Tip: Try different herbs in the labneh, mix in parsley, mint, or chives.
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serves 8
Cheese, Tomato & Radish Tart A take on the classic combination of cheese and tomato, though this is next level. My super cheesy tart is topped with fresh juicy tomatoes and radishes that give heat and bite. Combined with the super herby pastry, this tart is summer on a plate. Be warned, you’ll only need a small slice; this is rich and sure to give you seriously cheesy dreams! for the pastry 250g plain flour 1 2 5 g b u t t e r, c u b e d 1 tsp salt & ground black pepper
First make the pastry, place all ingredients except the water into a bowl and rub together to form a bread crumb consistency. Add the cold water and bring together to form a dough, wrap in cling film and put in the fridge for 30 minutes.
1 tsp dried oregano 2 tbsp cold water for the filling 250g ricotta cheese 180g cream cheese 75g parmesan cheese 2 tbsp chives, chopped 1 tsp lemon juice pinch of salt & pepper for the topping 6 radishes, sliced & quar tered 12 tomatoes, sliced & quartered
Remove your pastry case from the fridge, line with baking parchment and fill with baking beans, bake for 15 minutes, then remove the beans and paper and cook for a further 10 minutes. Remove from oven and allow to cool completely. Mix all the filling ingredients together in a bowl, once combined pour into your pastry case and carefully spread evenly.
pinch of salt & ground black pepper
In a separate bowl gently mix all the topping ingredients until combined and arrange on the top of your cheese tart.
few basil leaves
Chill and serve when ready.
1 tbsp extra virgin olive oil
small handful toasted pine nuts 20cm loose bottomed tar t tin, buttered and lined with baking parchment
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Once chilled, roll out to a thickness of 3-5mm and place in your tart tin, be sure to push into all the edges, trim off the excess and put back in the fridge for a further 30 minutes.
cheesy!
love a pasty
serves 6
Leek & Taleggio Pasties Pasties were originally made for farm workers and miners to take to work with them; an easy meal, as they could easily eat them with their hands and then simply discard the crust. My leek and taleggio cheese pasties are perfect for picnics and parties or just to enjoy on their own with a light beer!
2 sheets ready rolled all butter puff pastry 1 tbsp extra virgin olive oil 4 leeks, sliced finely 1 small onion, sliced finely
Preheat your oven to 200°C. Heat the oil in a large frying pan or saute pan, add the leeks and onion, cook until softened, about 10 minutes over a low to medium heat, you dont want any colour on them. Allow to cool.
1 0 0 g Ta l e g g i o c h e e s e , c u t into small cubes
Mix in the taleggio cheese with a pinch of salt and pepper.
salt & black pepper
Crack the egg into a small bowl and whisk lightly.
1 egg
Lay out your puff pastry onto a lightly floured surface and cut out twelve 10cm discs, six from each sheet. Lightly egg wash the edges of 6 discs of pastry and divide the filling between them. Place the remaining 6 discs on top of these and gently press the edges together. Place on a baking sheet and cook in a preheated oven for 30-40 minutes until golden brown.
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serves 4
Toad int ‘Ole This dish has been around for a long time and is a British comfort food classic. It was originally created to stretch out the meat in poorer households. It conjures up memories of childhood for a lot of us but doesn’t need to be confined to days past. Let’s bring it back! I like to add herbs to my batter for extra flavour, but is also delicious if left plain.
6-8 Cumberland or Lincolnshire Sausages
In a mixing bowl, add the flour, dried herbs, salt and pepper. Make a well in the centre and crack in the eggs, work these into the flour then slowly add the milk, whisking together to form a smooth batter. Leave to stand for a couple of hours.
sea salt
Preheat the oven to 200°C.
2 tbsp duck or goose fat 1 large onion, sliced
for the batter 175g plain flour 2 eggs 300ml whole milk 1 tsp dried oregano 1 tsp dried sage pinch of fresh ground black pepper pinch of salt medium sized roasting tin, about 20 x 30cm
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In a frying pan, cook the sliced onions over a medium to low heat until softened, about 10 minutes. Put the fat into the roasting tin and heat in the oven until hot, remove and add the onions and sausages. Cook for 20-25 minutes until the sausages are starting to brown nicely. Remove the tin from the oven and add the batter mixture, pouring carefully around the sausages. Bake for a further 25 minutes until risen and a nice dark golden brown. Serve with a rich onion gravy and veg of your choice!
‘A homely & savoury dish’ Mrs.Beeton
‘We must have a pie. Stress cannot exist in the presence of a pie’ David Mamet
makes 3
Beef, Ale & Porcini Mini Pies There’s nothing better than a pie – don’t you think? Versatile by nature, they can be filled with your favourites, such as vegetables, meat, fish, or even made into a pudding. These mini meaty beasts are brimming with flavour; soft tender beef and porcini mushrooms make them super rich and moist when covered with an unctuous gravy – all wrapped in a perfect golden pastry. If that doesn’t get your mouth watering – nothing will! for the filling
Preheat your oven to 150°C.
1kg lean casserole steak or beef
Put all the beef into the seasoned flour to coat, shake off any excess and fry off in batches until browned, transfer to a large casserole dish.
plain seasoned flour (salt and pepper) smoked bacon lardons 15 baby onions 1 x 330ml bottle of guinness or stout 500ml beef stock 20-30g dried porcini mushrooms 1 tsp oregano 2 sprigs thyme 1 sprig rosemary 1 tbsp worcester sauce 1 tbsp tomato puree salt & ground black pepper
Put the dried porcini in a bowl and cover with freshly boiled water, leave to soak for 15-20 minutes, strain the liquid into a clean bowl you will need this later and roughly chop the mushrooms. In the same frying pan the beef was browned in, cook the lardons and baby onions and add these to the casserole with the beef. Deglaze the pan with the Guinness, make sure you get all the brown bits from the bottom of the pan, transfer this to the casserole. Add in the beef stock, the chopped porcini and soaking liquid, herbs, worcester sauce, tomato purée and a good pinch of salt and black pepper. Stir through and bring to the boil. Cover and place in the oven for 2 hours stirring halfway through. Once cooked leave to cool completely.
(Continued on the next page) 15
makes 3
Beef, Ale & Porcini Mini Pies (cont) for the pastry 300g plain flour 150g cold butter pinch of salt cold water 3 x mini springform pie tins - 4� diameter
While the filling is cooking make your pastry. Add the cold cubed butter to the flour and rub between your fingertips until it resembles breadcrumbs. Add in the salt and enough water to bring to a soft pliable dough, be careful not to overdo the water. Wrap in clingfilm and refrigerate for half an hour. Once your filling has cooled, remove the pastry from the fridge. Roll out to about 4mm thick and line your 3 mini tins with pastry, leave a slight over hang, make sure to reserve enough to make the lids for your pies - about a quarter of the original pastry. Fill the pie casings to the top level with filling, make an egg wash with 1 egg and a splash of milk. Brush the edges of the pie with the egg wash. Place you lids on the top of your pies and press down gently to seal. Trim off the excess pastry and trim the edges. Cut a hole in the top to let out the steam when cooking. Place in the oven and cook for 45 minutes. Cool for 5 minutes, release from the tins and brush the sides of the pies with egg wash, place back in the oven for a further 10 minutes to cook your pie sides to a nice golden brown. Eat hot or cold.
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Beef, Ale & Porcini Mini Pies & a good bottle of red
serves 4
Chicken & Spinach Pie Chicken Pie - is there anything better, served with vegetables and rich gravy or just eaten on its own with homemade crusty bread. This recipe uses spinach, however I urge you to give stinging nettles a go in this pie too, a great alternative to spinach and plentiful in the British countryside, pick a large colander full of young nettle tops, the sting disappears once cooked - and don’t forget your gloves! 500g chicken breast 500ml chicken stock large colander of spinach or young nettle tops 1 tbsp olive oil 200g smoked bacon lardons 2 small onions, sliced 3 garlic cloves, sliced 30g butter 50g plain flour 2 sprigs fresh thyme 2 sprigs fresh tarragon salt & black pepper 100ml double cream 4-5 carrots, sliced & cooked 1 sheet all butter puff pastry 1 egg
Pour the chicken stock into a saucepan and poach the chicken breasts for 25 minutes. Once cooked, remove the chicken, allow to cool then chop into large chunks about 3cm, reserve the poaching liquid. Bring another pan of water to the boil, add a pinch of salt and put in the spinach, cook for one minute. Drain, rinse under cold water, squeeze out as much water as you can and chop, leave to one side. Place a saute pan or large frying pan on a medium heat, add the oil. When hot, put in the bacon lardons and cook until starting to colour. Add the onions and garlic, continue cooking for 5-6 minutes. Add the butter, once melted, sprinkle over the flour and cook for 1-2 minutes stirring all the time. Pour in the reserved poaching liquid from earlier, continue stirring and bring to a simmer. Add the cream and chicken, cook over a low heat for 5 minutes.
(continued on the next page)
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serves 4
Chicken & Spinach Pie (cont) 23cm x 5cm pie dish
Finally add the chopped spinach, carrots, a good pinch of salt and ground black pepper, stir through, take off the heat and leave to cool. Once the filling is cool, place into a 23cm pie dish, about 5cm deep. Make up an egg wash with 1 egg and a splash of milk. Brush the edges of the pie dish with the egg wash. Take your sheet of puff pastry and lay over the top of your full pie dish, press down the edges to seal and trim off any excess pastry. Give your pie lid a good brush with egg wash and cut a couple of small holes in the top. Place in a pre-heated oven at 200°C and cook for 45 minutes until golden brown. Serve with vegetables of your choice or a good crusty bread.
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www.flintandflame.co.uk
My weapons of choice
serves 2
Chicken Noodle Soup Chicken noodle soup is rich in vitamins and minerals and provides a healthy amount of fat too. It can be served as an anti-inflammatory for these reasons and also relieves congestion. My version is great made with leftover chicken and uses spring onions and chestnut mushrooms to give different depths of flavour. The runny eggs on top melt into the soup to give a warming satisfaction. 2 nests of fine egg noodles leftover chicken small handful of chestnut mushrooms, sliced 4-5 spring onions 1 leek, sliced 1 red chilli, finely sliced 1 t b s p c o r i a n d e r, c h o p p e d 2 eggs 500ml chicken stock salt and black pepper
Warm up your chicken stock and add the spring onions, leek, mushrooms, red chilli, left over chicken and a pinch of salt and ground black pepper. Cook for 6-7 minutes over a low to medium heat until hot. While everything is cooking, boil your eggs for about 5-6 minutes, you want a slightly runny yolk, peel and halve lengthways. Put the noodles in another pan and cover with boiling water, cook for the same amount of time as your eggs. Once everything is cooked, divide the noodles between 2 bowls, cover with the soup and top with 2 egg halves, finish with a sprinkle of chopped coriander leaves.
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serves 2 - 4
Roast Chicken If ever there was a perfect taste, it would have to be roast chicken. It’s my all time favourite meat to eat, succulent flesh and crispy skin, mum would cook this when we were young on a spit roast in the oven, the wings were extra crispy, we used to eat them bones and all. ..and of course the cottage cat Ozzie gets his fair share too! 3 tbsp extra virgin olive oil
Preheat oven to 180°C.
1 medium to large free range chicken
Make sure your chicken is at room temperature, add 2 tablespoons of oil to a roasting tin. Place your chicken in the tin and rub the remaing oil all over the bird, sprinkle with salt, black pepper and dried oregano. Place in the oven and cook for 45 minutes.
salt and black pepper 1 tsp dried oregano 8 medium potatoes, peeled, washed & cut in half small handful of micro herbs such as mustard greens
While the chicken is cooking, place the potatoes in a pan of salted water, bring to the boil and cook for 10 minutes. Drain in a colander and leave for 2-3 minutes, put back in the saucepan pop a lid on top and give them a shake so the edges of the potatoes fluff up a bit. After 45 minutes of cooking remove the chicken and place the fluffed up potatoes around the bird, turning in the oil. Cook for another 45 minutes, turning the potatoes halfway through. Remove sprinkle over your micro herbs and serve.
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Ras el Hanout a spice mixture used in North African cooking with over a dozen spices
serves 4
Moroccan Chicken & Veg Cous Cous This dish uses Ras El Hanout; an exotic seasoning and great with beef, lamb, chicken or vegetables. Here I’ve used it to marinade the chicken breasts. I also like to serve it with pitta bread and hummus to tear and share with friends. 4 chicken breasts 4 tbsp or use with 4 mix to
Ras el Hanout paste 4 tbsps dry spice mix tbsps of olive oil and a smooth paste
1 y e l l o w p e p p e r, c u t i n t o 2cm chunks 2 red peppers, cut into 2cm chunks 2 red small red onions, cut into wedges 2 tbsp extra virgin oilve oil 1 tsp smoked paprika pinch of salt
Coat the chicken breast in Ras el Hanout paste and leave to marinate for a couple of hours in the fridge. Preheat the oven to 200°C. In a small roasting tray add all the vegetables, a tablespoon of the oil, smoked paprika, salt and pepper. Toss together to coat. Place the chicken breasts on a roasting tray that will fit all side by side comfortably. Put the vegetable mix and chicken breasts in to the oven and cook for 30 minutes. During the last 10 minutes of cooking time, put the cous cous into a bowl and add the hot chicken stock, cover with clingfilm and leave to stand.
handful of green olives, halved
After 10 minutes, remove the cling film and fluff up the cous cous with a fork, add the roast vegetable mixture, halved olives and chopped coriander, toss together gently.
s m a l l b u n c h o f c o r i a n d e r, finely chopped
Serve the cous cous with one sliced chicken breast per person.
pinch of black pepper
200g cous cous 300ml hot chicken stock
Garnish with dried rose petals or extra chopped coriander.
dried rose petals to garnish (optional)
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serves 4
double ingredients to serve 8
Chilli Con Carne Chilli con carne is now a classic in Britain. This Mexican inspired spicy beef stew is fantastic to share with a crowd. The virtuous beans make it rich and healthy as they’re cholesterol free, low in fat and hign in protein. They don’t call me a saint for nothing you know!
500g lean minced beef 1 large onion, chopped 2 cloves garlic, chopped 1-2 tbsp chilli powder half tsp turmeric 1 tbsp ground cumin 2 tbsp plain flour 450ml beef stock 400 ml tin chopped tomatoes 400 ml tin red kidney beans 400ml tin five bean salsa 2 tbsp tomato purée 1 tbsp oregano large pinch of salt, pepper & sugar small bunch of coriander
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In a large sauté pan or frying pan, cook the beef and onions together, once done add the garlic, cook for 2 minutes. Stir in the spices and cook for another 2 minutes, stir in the flour and cook until fully dispersed. Slowly add the beef stock, stirring all the time, then add the tomatoes, all the beans and the tomato purée. Stir through. Add the salt, pepper, oregano and sugar, bring to a simmer and cook for an hour and a half over a low heat. Adjust seasoning to taste, sprinkle with chopped coriander. Serve with boiled rice and flat breads.
Add a little spice!
serves 2
double ingredients to serve 4
Butter Pheasant with Fenugreek This is my alternative to that ever popular Butter Chicken. Wild game is so abundant here in the UK and we should be eating alot more of it when in season, it is the ultimate free range food and exceptionally healthy too. You can of course use chicken but give the good old pheasant a go! 800g pheasant breast for the marinade
Mix all the marinade ingredients in an ovenproof bowl, add the chicken, toss together and put in the fridge for a couple of hours or overnight.
75g natural yoghur t 1 tsp kashmiri chilli powder 2 tsp crushed garlic 1 tsp crushed ginger 1 tsp garam masala for the sauce 2 tbsp butter 1 tbsp extra virgin olive oil 1 tsp dried fenugreek 1 green chilli, finely chopped 2 tsp crushed garlic 1 tsp crushed ginger 150ml tomato puree, diluted in 150ml hot water 1 tsp kashmiri chilli powder 1 tsp garam masala 2 tbsp runny honey 100ml double cream
Preheat your oven to 200°C. Place the pheasant with marinade into the oven and cook for 20-25 minutes until cooked through and tender. Now for the sauce, heat the butter and oil together over a medium to high heat, add the fenugreek and chilli, cook for a few seconds. Stir in the ginger and garlic pastes, cook for a minute before adding the tomato puree mixture. Mix in the chilli powder,, honey and garam masala, season with salt and stir again. Pour in the cream and mix, add a little water if its too thick. Place the chicken into the sauce mixture and warm through until hot. Sprinkle with some dried fenugreek. Serve with a basmati rice and naan bread. Why not try our recipe for Onion Bhaji’s to go with this curry?
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serves 4
Onion Bhaji’s A classic staple in any indian restaurant, one I certainly order every time I go as they add a beautiful crunchy texture along side your meal. These are much simpler than you imagine to cook and pair up wonderfully with the curry recipes on the other pages of this book.
1 tsp each of cumin seeds, coriander seeds & black peppercorns
Toast off the cumin, coriander and black peppercorns for 2 minutes, then crush in a pestle and mortar or a spice grinder.
4 medium onions, finely sliced
Combine all the ingredients in a bowl along with 7 tablespoons of cold water, mix with a wooden spoon or even better get your hands in there.
130g of chickpea flour 1tsp dried fenugreek 2 tbsp mild curry powder 1 tsp ground turmeric 2 tsp black onion seeds 1 tsp maldon salt groundnut or sunflower oil for frying
Pour oil into a wok, about 5cm deep, you dont need to deep fry these. Set over a medium high heat, when the oil is hot, test with a small sample of mixture, it should fizz straightaway. Drop in loose dessert spoonfuls of the mixture, you should be able to get about 5 at a time in your wok. Cook for 2-3 minutes on each side until a nice golden brown colour. Lift out with a slotted spoon and place on a plate covered in kitchen roll to drain. You should have nice crispy bhaji’s to enjoy with your curry!
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‘Try mixing it up with different vegetables’
serves 4
double ingredients to serve 8
Chunky Roast Vegetable Curry I think that roasting vegetables is the perfect way to cook these garden delights and even better when stirred through a delicately spiced curry sauce. Serve up with rice, naans and vegetable samosa’s or onion bhaji’s. extra virgin olive oil 1 r e d b e l l p e p p e r, chopped into 2cm pieces 1 g r e e n b e l l p e p p e r, chopped into 2cm pieces 1 s m a l l c a u l i f l o w e r, d i v i d e d into florets 40g of dwarf french beans 2 baby turnips (optional) 3 medium potatoes, washed and cut into 2cm cubes 2 red onions, sliced 1 tsp ginger paste 2 tsp garlic paste 1 tsp kashmiri chilli powder 1 tsp turmeric 1 tsp cumin powder 1 tsp dried fenugreek 1 tsp coriander powder 1 tube of tomato puree, dissolved in 400ml of boiling water
Preheat the oven to 200°C. Place all your vegetables except for the onions in a large roasting tin, drizzle with olive oil and season with a good pinch of salt and black pepper, toss together gently. Cook in the oven at 200°C for 25 minutes until slightly charred around the edges. In a large frying pan or saute pan, heat up the oil and add the sliced onions, cook over a medium heat for 10 minutes until softened down.Once the onions have started to caramelise and turn a light golden brown add the garlic and ginger pastes, stir well. Add all the powdered spices and mix, if it sticks to the bottom of the pan add a half a glass of water to loosen. Add the roast vegetables, stir well and cover with a lid. Cook over a medium heat for 5 minutes. Remove the lid and give a gentle stir, add the tomato puree mixture to the curry and replace the lid, cook for another 5 minutes. Once the curry is done, sprinkle over half a teaspoon of garam masala, give it a final stir and serve with a boiled rice, vegetable samosa’s and naan bread.
2 tsp garam masala
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serves 4
Fish Pie with Eggs & Leeky Mash This is a rich and creamy fish pie, you can use whatever fish you like but do include a smoked fish and a white flaky fish. It takes a while to put together but is so worth the effort, a perfect weekend dish when it’s raining outside and you have some time on your hands. You can leave the eggs out if you like but trust me they really work in this!
for the filling 400ml whole milk 1 small onion, sliced 2 bay leaves 500g salmon 500g smoked haddock, (not the yellow haddock) 300g king prawns 40g butter 40g plain flour 100g frozen peas 3 eggs large handful of fresh p a r s l e y, f i n e l y c h o p p e d pinch of salt and fresh ground black pepper
Pour the milk into a large saute pan along with the sliced onion and bay leaves, lightly season with salt and pepper, add the fish and bring to a simmer, cover and cook for 3-5 minutes. Take the pan off the heat and leave to infuse for 10 minutes. Drain through a colander over a bowl, you will need to reserve the poaching milk. Pour the milk into a jug and set to one side. Next make the leeky mash, put the potatoes in a large pan of cold water, bring to the boil and simmer for 15-20 minutes until soft. Drain through a colander and return to the saucepan, mash with the butter and stir through the cooked leeks, season and put to one side. Boil the eggs for 6-7 minutes, these need to be hard boiled, cool, remove the shell and cut in half along the length of the egg. Put to one side.
(continued on the next pages)
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Fish Pie
‘In the hands of an able cook, fish can become an inexhaustable source of perpetual delight’ Jean-Anthelme Br illat-Savar in 37
serves 4
Fish Pie with Eggs (cont) for the leeky mash 800g Maris Piper potatoes 2 large leeks, sliced and cooked until soft 50g butter pinch of salt pinch of fresh ground black pepper
To finish off the filling, melt the butter in a saucepan, add the flour and stir until the flour has cooked out to form a roux. Slowly add the reserved poaching milk and stir over a medium heat until thickened and smooth, add the peas, chopped parsley and season to taste. Spoon one third of the sauce into the base of an ovenproof dish, add half of the fish in good thick pieces, discard the skin, onion and bay leaves as you go, add half of the prawns. Add another third of sauce, the rest of the fish and prawns and top with the final third of sauce. Place the egg halves on the top of the sauce, lightly press down. Spoon over the leek mash and rough up with a fork. Place the dish on a baking tray incase of overflow and cook for 30 minutes until piping hot, golden and bubbly. Serve alongside some nice steamed vegetables of your choice.
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fresh is best
Mackerel sky, mackerel sky, Never long wet, never long dry.
serves 2
double ingredients to serve 4
Mackerel & Puy Lentil Salad Mackerel is one of the most beautiful of fishes, one of the tastiest, one of the cheapest and one that is still plentiful. As an oily fish, it is a rich source of omega-3 fatty acids, making it exceptionally healthy to eat. I am lucky enought to live not to far away from the Dorset coast, so during the summer months can go and catch this amazing fish straight from the sea and smoke my own.
2 smoked mackerel fillets 1 bag ready cooked puy lentils 1 tbsp capers, chopped 1 small red onion, finely sliced 2 t b s p f l a t l e a f p a r s l e y, finely chopped for the vinaigrette
Put the puy lentils, capers, red onion and parsley into a large bowl. Flake in the smoked mackerel,try to keep the flakes fairly large, not too small. Toss together gently. In a small jar, put in all the vinaigrette ingredients and shake well until emulsified. Drizzle over he mackerel salad and slowly toss together try not to break up the fish to much.
3 tbsp extra virgin olive oil 1 tbsp cider vinegar half tsp english mustard pinch of salt & pepper
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serves 2
double ingredients to serve 4
Foil Wrapped Stuffed Sea Bass You can’t get better than fresh line caught sea bass straight from the sea! For those of you who don’t live near the coast, sea bass is still available from all good fishmongers and in some cases supermarket too, look out for clear eyes and red gills to ensure freshness! It has a soft delicate taste and takes well to asian flavours. 2 fresh line caught sea bass
Pre heat your oven to 190°C.
4 spring onions, thinly sliced lengthways
If you’ve caught these yourself, fantastic! Make sure you de-scale the fish and remove all the guts and clean the inside.
thumb size piece of fresh g i n g e r s l i c e d i n t o m a t c h s t i c k s Otherwise if you’re buying from a 3 cloves garlic, thinly sliced 4 bay leaves 2 small red chillies, finely sliced handful of fresh parsley few knobs of butter splash of light soy sauce fennel fronds (optional)
fishmonger or your local supermarket they will do this for you. Lay out a piece of kitchen foil large enough to wrap your fish, be sure to leave a gap above the fish so it can steam. Lightly butter the dull side of the foil, lay on some spring onions, ginger, garlic and chilli. Place your fish on top of these. Season the inside of your fish with a little salt and pepper, place 2 bay leaves into the cavity of each fish along with more ginger, garlic and chilli and a good handful of chopped parsley. Dot with butter and add a good splash of soy sauce all over the fish. Bring in both ends of the foil, then wrap into a neat parcel making sure the ends are sealed and a gap is left between the fish and the top of the parcel. Cook in the oven for 25 minutes. Remove and open up at the table.
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serves 2
double ingredients to serve 4
Spring Vegetable Risotto If ever there is an easy, versatile meal it has to be risotto, with a simple base you can add anything you like to create multiple versions of this much adored Italian staple. This recipe pairs up fresh spring vegetables such asparagus, peas and radishes, but you can use whatever you like! 2 tbsp extra virgin olive oil 2 banana shallots or 1 large onion, finely chopped 160g of carnaroli rice half a glass of white wine 500ml vegetable stock 10-15 asparagus tips 8-10 radishes, half sliced and half quartered 100g garden peas good grating of parmesan cheese knob of butter
Heat the oil in a medium saucepan and add in the chopped shallots, cook over a medium heat until softened, about 10 minutes. While the shallots are cooking warm through the vegetable stock. Add in the risotto rice, stir to take up any remaining oil, add in the white wine and cook for 2-3 minutes, stirring all the time. Slowly add the vegetable stock a ladle at a time, stirring all the while until each ladleful is taken up by the rice. Continue to do this until all the broth has gone, you should have an ‘al dente’ rice. Add in the asparagus and peas, cook for 3 minutes then add the radishes and cook for a further 2 minutes, you want a slight crunch to your spring vegetables. Take the pan off the heat and stir in the butter and parmesan cheese, your risotto should be nice and creamy.
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serves 2
double ingredients to serve 4
Honey Roast Feta & Figs If you can eat a whole one then well done! This recipe serves 2 people, it is very rich, creamy, crunchy, salty and sweet all in one mouthful. A perfect starter to a main meal, or just eat as a snack.
1 block of feta cheese
Heat up your grill.
2 ripe figs
Cut your figs into quarters from the top, not going through to the bottom, open out slightly like a flower.
3 tbsp runny honey half tsp dried oregano 2 sprigs of thyme, leaves removed small handful of shelled pistachio nuts, chopped dried rose petals
Place in a roasting dish with the feta cheese, the dish should be just large enough to take all ingredients. Drizzle over the honey and sprinkle over the finely chopped herbs. Cook under a hot grill until the edges of the cheese start to colour a nice golden brown, about 7-8 mins, dont over do it, if you think it needs longer, give it an extra minute. Pour over the pan juices and sprinkle over some chopped pistachio’s and rose petals. Serve with rye crackers or a good chunk of freshly made crusty bread (see pages 62-65 for bread recipes.)
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47
serves 4
double up to serve 8
Straight from the Garden Salad I started a small kitchen garden this year at The Victorian Cottage, it feels so good to be able just to walk out the back door and pick your own salad and vegetables. No matter how much space you have, there is always the ability to grow a few fresh herbs in pots on the window sill or a window box - the taste of fresh herbs is fabulous!
handful of radishes along with their leaves, slice the radishes and leaves for the salad good handful freshly picked salad leaves 4-5 spring onions, sliced s m a l l h a n d f u l o f p a r s l e y, loosley chopped small handful of mint leaves, loosely chopped small handful of chives, chopped
This is so unbelievably simple to put together. Put all your salad ingredients into a large enough bowl to fit everything. Sprinkle over a good pinch of sea salt and freshly ground black pepper, drizzle with the oil and toss gently together. You could add a squeeze of lemon juice of you like. Eat on its own or serve as a fresh side salad with fish, chicken or at a barbeque.
salt & ground black pepper extra virgin olive oil
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serves 4
double up if you want more
Herby New Potatoes The perfect side dish in my opinion! Warm, herby potatoes with a drizzle of extra virgin olive oil, I could eat these and often do eat these as they are, there really is no need for anything else... but they do also make a great side dish, if they last that long!
800g new or salad potatoes 2 tbsp extra virgin olive oil small handful of fresh p a r s l e y, c h o p p e d small handful of fresh mint, chopped pinch of sea salt flakes
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In a large pan of salted cold water, bring the potatoes to the boil and cook for 15-20 minutes or until the tip of a knife pierces them easily. Drain in a colander and leave to cool for 5-10 minutes. Transfer to a large serving bowl. Add the extra virgin olive oil and herbs, gently toss together with a sprinkle of sea salt flakes or top with micro herbs.
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serves 4
double up to serve 8
Sprouts, Walnuts & Orange Salad An unlikely combination, brussel sprouts in a salad you say - give it a chance I say! Raw brussels are so tasty and I challenge anyone not to like this salad, you will be converted, at least to the raw version. With added zing from the oranges and crunch from walnuts, it is the perfect accompaniment to meat or fish at a barbeque or straight up on its own. 350g brussel sprouts, finely sliced
Top off the brussel sprouts at the stalk end, finely slice and put into a bowl.
2 mandarin oranges
Zest and segment the mandarin oranges and put into the bowl with the sliced brussels. Add in the walnuts and mix together.
small handful of walnut halves, roughly chopped small handful of flat leaf p a r s l e y, c h o p p e d
Mix all the dressing ingredients together, drizzle over the salad and toss gently to combine. Great served at a barbeque!
for the dressing 4 tbsp extra virgin olive oil 2 tbsp cider vinegar 1 tbsp runny honey sea salt & freshly ground black pepper
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serves 4
double ingredients to serve 8
Roast Pepper Pasta Pasta! Pasta! Pasta! We adore pasta here at the Cottage, it has to be one of the most delicious things to eat, especially when teamed up with a rich sauce like this. This recipe is vegetarian so can be enjoyed by everyone.
1 r e d p e p p e r, c h o p p e d
Preheat oven to 200°C.
1 y e l l o w p e p p e r, c h o p p e d
Put the peppers and mushrooms in a roasting tin with a tablespoon of oil and a pinch of salt and pepper, toss together and cook in the oven for 25-30 minutes.
button mushrooms, small handful extra virgin olive oil salt & black pepper for the sauce 1 small onion, chopped finely 400ml chopped tomatoes 2 garlic cloces, finely chopped half tsp fennel seeds 1 tsp dried oregano half teaspoon of sugar salt and black pepper pasta of choice
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To make the sauce, heat 2 tablespoons of oil in a saucepan, add the onions and cook over a low heat for 10 minutes until soft. Add the garlic and fennel seeds and cook for a further 2 minutes. Add in the rest of the ingredients, continue cooking for 10 minutes, once finshed add to the roasted peppers and mushrooms. Place back into the oven for the length of time it takes to cook your pasta, if using dried pasta this is usually around 9 minutes, you want it ‘al dente’. Drain the pasta and stir it all into the sauce making sure it’s evenly coated. Serve and grate over parmesan reggiano cheese.
‘I’d much rather eat pasta and drink wine than be a size 0.’ Sophia Loren 55
sides
Green Coriander Chutney Kind of an Indian Pesto, a mild spicy sauce, some recipes call for peanuts but I love the soft creaminess of cashew nuts in this version. The colour is so vibrant its almost to good to eat as you cant stop admiring the vivid green, fabulous to use as a marinade for chicken, pork or fish or as a simple dipping sauce. Trust me this is one little chutney that won’t last long!
120g fresh coriander 80g unsalted cashew nuts 4 tbsp lemon juice 1 tsp salt 4 tsp brown sugar qtr tsp turmeric 2 small green chillies 1 small jar
First wash the coriander and chop roughly, stalks and leaves. Place all the ingredients into a blender and pulse until relatively smooth, a bit like pesto. Add some water to loosen slightly if necessary, a little at a time. Spoon into a sterilised jar and fasten the lid. This keeps in the fridge for a week or alternatively you can freeze it indefinitely. Use as a side dish to curries or as a marinade for chicken, pork or fish.
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sides
Pickled Shallots 2 Ways I always remember visiting my great grandma as a child, she made dozens upon dozens of pickled onions, jars would line the living room in amongst all the geranium cuttings in pots. They were so delicious and sharp, these are alot milder versions with banana shallots and apple cider vinegar instead of the obligatory malt vinegar nanna used to use.
250ml apple cider vinegar
Sterlise a couple of small jars by washing with hot soapy water, rinse thorougly then fill with boiling water, let stand for 10 minutes, then dry with a clean cloth.
2 tbsp granulated sugar
Fill the jars with the shallots.
5 medium banana shallots, peeled and finely sliced
1 tsp salt 1 tsp black peppercorns 1 tsp fennel seeds 1 tsp coriander seeds 2 small jars
In a small saucepan, combine the vinegar, sugar and salt, bring to the boil. Remove from the heat and pour into the jars, covering the shallots completely. Add black peppercorns to one of the jars and fennel and coriander seeds to the other jar. Let cool and cover with lids, these will keep for a month in the fridge.
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59
sides
Spicy Roasted Fennel Fennel has a sweet, beautiful perfume of anise which I have enhanced even more by adding extra fennel seeds, dont worry its not at all like liquorice! This has the extra kick of chilli flakes which goes perfectly with the fennel. An absolute favourite along side fish, pork, chicken and sausages.
2 large fennel bulbs
Preheat the oven to 200°C.
3 garlic cloves, grated
Trim the fennel bulbs, halve them, then cut each half into 3 wedges, keeping the root intact. Reserve any fennel fronds.
3 tbsp extra virgin olive oil 2 tsp fennel seeds 2 tsp chipotle chilli flakes pinch of salt pinch of freshly ground black pepper
Put in a large bowl with the oil, garlic, fennel seeds, chipotle flakes and the reserved fennel fronds, toss gently together. Place the fennel wedges into an oven dish, making sure they are roughly all in a single layer. Roast in the oven for 30 minutes until the fennel is tender and golden with slightly charred edges.
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bread
Baguettes The french certainly know their bread, as with most of Europe, bread is made on a daily basis from simple ingredients, maximising the flavour, with no preservatives or chemicals to prolong its shelf life. The baguette is probably the most famous of french breads, perfect with thick butter and cheese or sliced as a sandwich. 500g organic multi-grain or strong white bread flour 7g sachet dried yeast pinch of salt 350ml tepid water 1 tbsp extra virgin olive oil clean well floured tea towel
Place the flour, yeast and salt in to the bowl of a food mixer with dough hook attachment and mix in the water and oil for 10 minutes, alternatively you can mix all ingredients in a bowl and knead on a lightly oiled surface for 10 minutes by hand. Once finished, form into a ball, place into a clean bowl and cover with cling film. Leave to rise for 1-2 hours or until doubled in size. Remove the dough from the bowl and divide into 4 equal pieces. Shape into a cylinder and taper the ends. Each piece of dough should roughly be 30cm long. Gently lay a baguette on to the left hand side of you floured tea towel and pleat up to the edge, repeat with the rest of the baguettes. Slash each baguette 3 times along a diagonal, sprinkle with flour. Cover with a clean tea towel and leave to prove until doubled in size. While your bread is proving preheat the oven to 220°C. Fill a tray with hot water and put on the bottom of the oven, lay your baguettes gently on to a baking tray side by side and place in the oven. Bake for 25-30 minutes until golden brown. Leave to cool on a wire rack.
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daily bread 63
bread
Multi-grain Dutch Oven Loaf There’s nothing better than fresh home baked bread using 5 simple ingredients, pure simplicity, once you’ve made your own you will never buy shop bought bread again - no nasty chemicals or preservatives, just bread how it’s meant to be!
500g organic multi-grain flour 7g sachet dried yeast pinch of salt 350ml tepid water 1 tbsp extra virgin olive oil round banneton basket large casserole pot
Place the flour, yeast and salt in to the bowl of a food mixer with dough hook attachment and mix in the water and oil for 10 minutes, alternatively you can mix all ingredients in a bowl and knead on a lightly oiled surface for 10 minutes by hand. Once finished, form into a ball, place into a clean bowl and cover with cling film. Leave to rise for 1-2 hours or until doubled in size. Remove the dough from the bowl, knock back and reform into a ball, place into a well floured banneton basket and cover with a clean tea towel. Leave to prove for 1-2 hours, until doubled in size again. Preheat the oven to 220°C. Line the casserole with baking parchment and warm in the oven. Gently place your proved bread into the casserole and slash the top on either side. Put on the lid and place in the oven for 20 minutes, after this time reduce the heat to 200°C, remove the lid and bake for another 30 minutes. Your bread should sound hollow when tapped on the bottom. Allow to cool on a wire rack before eating.
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bread
Rosemary & Sea Salt Focaccia Focaccia is a flat oven-baked Italian bread used as a side to many meals or sliced and used as a sandwich bread. ‘Focaccia al Rosmarino’ is a common focaccia style that can be served as an antipasto, appetizer, table bread, or snack.
500g strong white bread flour 2 tbsp extra virgin olive oil, plus extra for drizzling 7g sachet dried yeast pinch of salt 350ml tepid water flaked sea salt 2 t b s p f r e s h r o s e m a r y, finely chopped 20 x 30cm baking tin, lightly oiled
Place the flour, yeast and salt in to the bowl of a food mixer with dough hook attachment and mix in the water and oil for 10 minutes, alternatively you can mix all ingredients in a bowl and knead on a lightly oiled surface for 10 minutes by hand. Once finished, form into a ball, place into a clean bowl and cover with cling film. Leave to rise for 1-2 hours or until doubled in size. After the rising time, knock back the dough and stretch out into your prepared baking tray. Press down all over the dough with the tips of your fingers, leaving indentations all over the surface. Sprinkle over the rosemary and sea salt and drizzle with a tablespoon of extra virgin olive oil. Cover with a clean tea towel and leave to rise again until doubled in size. Place in a preheated oven at 220°C for 20 minutes until golden brown. Remove from the oven, while still warm drizzle over a little more olive oil.
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67
derbyshire’s finest
dessert
Bakewell Tart Being from Derbyshire, I had to get at least one recipe in from the county and what’s better than a classic Bakewell Tart. There are shops everywhere in Bakewell selling this classic Derbyshire staple and claiming the recipe too. There are also many variations, this is mine. Bakewell Tart is best served warm with a nice cup of tea! for the pastry 250g plain flour 100g icing sugar 1 2 5 g c o l d b u t t e r, c u b e d pinch of salt 1 egg 1 tbsp cold water
Combine the flour, butter, salt and icing sugar in a food processor or mixing bowl until it resembles bread crumbs. Add in the egg and cold water and bring together to form a dough. Wrap in cling film and place in the fridge for 30 minutes. Once the pastry is chilled, roll out to a 3-5mm thickness and line the prepared tart tin. Make sure you press into the sides well. Trim off the excess pastry and put back in the firdge for another 30 minutes.
for the filling
Heat your oven to 200ÂşC.
2 tbsp raspberry jam
To make the filling, beat the eggs and sugar together until pale and fluffy in a food mixer. Slowly add the eggs one at a time, beating well inbetween. Stir in the ground almonds and add a pinch of nutmeg.
150g butter 150g caster sugar 3 eggs 150g ground almonds 75g flaked almonds 20cm loose bottomed tar t tin, buttered and lined with baking parchment
Remove the pastry lined tin from the fridge, spread the jam evenly over the base. Add the frangipane mix to the case, even out and sprinkle with the flaked almonds. Bake in the oven for 30-35 minutes, if the top starts to brown to quickly cover loosely with a sheet of foil.
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dessert
Lemon, Lime & Poppy Seed Pound Cake A really easy cake to make, mix everything together, pour in the tin and bake - it really is that simple. Perfect everytime!
175g unsalted butter 175g golden caster sugar 2 lemons, zested 1 lime, zested 1-2 tbsps poppy seeds 3 medium eggs 175g self raising flour pinch of sea salt flakes good splash of milk
Butter a 1 litre loaf tin and line with parchment paper. Preheat the oven to 170°C. Beat the butter and sugar together in a food mixer (or by hand) until light, pale and fluffy. Add the lemon and lime zests plus the poppy seeds and beat in the eggs one at a time, add a spoon of flour with each egg to prevent curdling. Add the remaining flour and salt and fold through with a metal spoon until fully incorporated. Pour in the milk a little at a time, you want to achieve a dropping consistency.
1 litre loaf tin
Spoon into the prepared tin, level out and place in the oven for 45-50 minutes, a skewer should come out clean when inserted into the cake. Leave to cool, remove from the tin and slice as you fancy!
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dessert
Berry & Marzipan Cake Slightly over indulged in this recipe with the amount of marzipan, but hey why not. It’s sweet, fruity and sticky all at the same time as well as being seriously almondy (if thats a word), just what a tray bake cake should be.
185g unsalted butter 185g caster sugar 2 eggs 85g plain flour 150g ground almonds 200g marzipan, cut into 1cm cubes large handful of fresh raspberries large handful of fresh blueberries icing sugar for dusting 20 x 30cm cake tin
Line the cake tin with baking parchment and preheat the oven to 180°C. Using an electric mixer with the paddle attachment, mix the butter and sugar together until creamy, pale and fluffy. Mix in the eggs one at at time, beat well between adding a spoon of flour with each of the eggs to stop any curdling. Slowly incorporate the rest of the flour and ground almonds until the mixture is smooth. Add half of the marzipan and stir through with a spoon. Pour into the prepared cake tin, sprinkle over the rest of the marzipan and gently press into the mixture. Scatter over the berries and lightly press in. Bake in the oven for 40 minutes, check it’s fully cooked by inserting a skewer, it should come out clean. Leave to cool, dust with icing sugar, cut and serve with a nice cuppa!
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dessert
Lemon Drizzle Cake Who doesn’t love a lemon drizzle cake, it has become a staple English tea time cake - or anytime cake really! Sweet, sharp and moist. It never lasts long here at the cottage, I prefer it warm served up with a nice cup of tea. 175g unsalted butter 175g golden caster sugar 3 lemons, zested 3 medium eggs 175g self raising flour pinch of sea salt flakes good splash of milk 75ml lemon juice 200g icing sugar 1 litre loaf tin
Butter a 1 litre loaf tin and line with parchment paper. Preheat the oven to 170°C. Beat the butter and sugar together in a food mixer (or by hand) until light, pale and fluffy. Add the lemon zest and beat in the eggs one at a time, add a spoon of flour with each egg to prevent curdling. Add the remaining flour and salt and fold through with a metal spoon until fully incorporated. Pour in the milk a little at a time, you want to achieve a dropping consistency. Spoon into the prepared tin, level out and place in the oven for 45-50 minutes, a skewer should come out clean when inserted into the cake. Mix the lemon juice and icing sugar together until smooth, with a fine skewer make lots of holes in the top of the cake and slowly drizzle the icing mixture all over, allowing to soak in. Leave to cool, remove from the tin, slice and enjoy!
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dessert - side
Honey Roasted Rhubarb, Tarragon & Vanilla Compote Rhubarb - fruit or vegetable? Technically a vegetable that has become a fruit. As kids my dad used to grow this in the garden, we would snap a stick from the plant and dip into a bag of sugar as is. This recipe is a wonderful addition at breakfast - with yogurt, waffles, rice pudding or pancakes!
500g rhubarb, sliced into 5cm pieces 4 sprigs fresh tarragon, (2 whole, 2 with leaves stripped and chopped) 2 tsp fennel seeds, crushed 1 vanilla pod, seeds removed 3 tbsps runny honey 1 tsp caster sugar
Preheat oven to 200°C. Toss all the ingredients together in a roasting dish, large enough so it all fits in a single layer. Cook for 20-25 minutes until the rhubarb is soft and giving. Remove from the oven and allow to cool completely, take out the whole tarragon sprigs and the vanilla pod. Place in a bowl and keep in the fridge until ready to use.
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dessert
Summer Fruits & Elderflower Salad A light, refreshing, Italian inspired fruit salad. This is great on a hot sunny day, or eaten after a barbeque when all you want is something light and palate cleansing.
large handful of cherries 1 canteloupe melon handful of blueberries 4-5 tbsp elderflower syrup
Put all the fruit into a bowl and pour over the eldeflower syrup, toss together gently. Place in the fridge for a couple of hours to infuse.
100ml double cream
In another bowl, whip the double cream until it holds, fold the cream into the mascarpone with all the other ingredients until well incorporated, put in to the fridge to chill.
1-2 tsp vanilla extract
Serve together when ready.
for the cream 200ml mascarpone
50g icing sugar
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Remove the stones from the cherries and cut into halves. Make small balls from the canteloupe using a melon baller.
Try substituting the grapefruit for lemon or lime juice
dessert
Red Grapefruit Posset In 16th-century, possets were generally made from lemon or other citrus juice, cream and sugar. “Posset sets� for mixing and serving possets were popular gifts and valuable ones (often made of silver) were heirlooms. This isnt served in silver but alongside fennel shortbread for extra texture. 600ml double cream 100ml red grapefruit juice zest of 1 grapefruit 175g caster sugar
Gently heat the cream and sugar in a saucepan until the sugar has dissolved. Bring to a simmer and bubble for a minute. Remove from the heat and add the zest and juice. Pour into ramekins or small glasses, cool and chill in the fridge.
Fennel Shortbread 150g plain flour 100g unsalted butter 50g caster sugar 1 tbsp fennel seeds
Put the flour, butter and caster sugar in a mixing bowl and rub together to form a bread crumb consistency. Mix in the fennel seeds and squeeze to form a dough. On a lightly floured surface, roll out the dough to a thickness of 5mm, cut into fingers or use a pastry cutter to cut into rounds, about 6cm in diameter. Line a baking sheet with parchment paper, place on the shortbread and sprinkle with sugar, chill in the fridge for 30 minutes. Preheat the oven to 180°C. Bake for 15-20 minutes until golden brown. Remove from the oven and allow to cool.
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drink
Rhubarb & Ginger Cordial A perfect pairing! This cordial makes a light, refreshing fruity drink with a lovely pink hue and a warming hint of ginger. Great served straight up with ice and soda water, a small stick of rhubarb and a sprig of mint or mixed with a good gin. Just sit in the sun and relax! 250g caster sugar 350g rhubarb, chopped into 5cm pieces small handful of mint leaves 300ml cold water thumb sized piece of fresh g i n g e r, p e e l e d & s l i c e d juice of half a lemon
Put all the ingredients into a saucepan and cook over a low heat until the sugar has dissolved. Once the sugar has dispersed, boil for 5 minutes. Break up with the back of a spoon or use a fork. Allow to cool completely. Strain through a fine sieve reserving the liquid, discard the pulp. Pour the cordial into a sterilised bottle and seal. It will keep in the fridge for a couple of weeks. Mix with soda water, water, gin or vodka, finish with a small stick of rhubarb and a sprig of fresh mint. This cordial also freezes well, pour into individual sections of an ice cube tray and use as required.
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rhubarb & ginger
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