[ Back ]
Broad Bean, Dill and Feta Salad
Ingredients:
1 clove garlic, crushed or 1 tablespoon pureed roasted garlic
3-4 tablespoons dill, finely chopped
2 tablespoons white wine vinegar
6 tablespoons olive oil (extra virgin is best)
1 lb fresh young broad bean, shelled
4 large tomatoes, roughly chopped
200 g feta cheese
20 black olives, pitted
4 servings
15 minutes 10 mins prep
1. Whisk together the garlic, dill, vinegar and olive oil.
2. Season to taste.
3. Boil some water in a pan and throw in the beans.
4. Simmer for 3-4 minutes until tender, then drain and cool slightly.
5. Mix the beans with the rest of the ingredients and the vinaigrette.
6. Leave a few hours to let the flavours mix.
Cheddar and Fresh Black Pepper Scones
Ingredients:
3 cups all-purpose flour
2 tablespoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 tablespoon granulated sugar
1/2 cup unsalted butter
4 ounces grated cheddar cheese
1 tablespoon fresh fresh coarse ground black pepper (more depending on your taste)
3/4 cup buttermilk or plain yogurt
1/4 cup milk, for glaze (optional)
40 servings
30 minutes 10 mins prep
1. Preheat oven to 400.
2. In a large bowl, sift together the flour, baking powder, baking soda, salt and sugar.
3. Cut in the butter and cheese.
4. Stir in the black pepper.
5. Refrigerate the dough for half an hour.
6. Gently stir in the buttermilk or yogurt.
7. Gather the mixture into a ball with your hands, and on a well-floured surface roll or pat the dough into a 12 x 8-inch rectangle approximately 3/4-inch thick.
8. Grease a baking sheet.
9. Using a large spatula, or a couple of spatulas, transfer the dough to the baking sheet.
10. Use a dough scraper, baker's bench knife or a knife to cut dough into 1 1/2-inch squares.
11. Separate the squares slightly on the baking sheet.
12. Brush each square with a little milk, if using.
13. Bake the scones in oven for 15 to 20 minutes, or until they're very lightly browned.
Cheese and Lentil Loaf
Ingredients:
6 ounces red lentils
12 fluid ounces water
4 ounces grated cheddar cheese
1 onion, peeled and finely chopped
1 tablespoon fresh parsley, chopped
1/2 teaspoon cayenne pepper
2 teaspoons lemon juice
1 large egg
3 tablespoons single cream
salt & freshly ground black pepper
1 teaspoon butter
6 servings
1 hour 25 minutes 10 mins prep
1. Pre-heat the oven to gas mark 5, 375 deg F (190 deg C).
2. Pick over the lentils for any sticks and stones.
3. Rinse thoroughly and cook in a tightly covered pan with the water for 10-15 minutes.
4. Check after 10 minutes in case you need to add more water.
5. The mixture should cook to a stiff puree.
6. Remove the pan from the heat and mix in the grated cheese, chopped onion, parsley, cayenne pepper and lemon juice.
7. Season to taste.
8. In a separate bowl lightly beat the egg.
9. Stir in the cream (to the egg).
10. Pour this mixture over the lentils.
11. Greas e 1 lb loaf tin with the teaspoon of butter and press in the mixture.
12. Bake for 45-50 minutes until the top is golden brown and the mixture feels firm to the touch.
13. Let it stand for 10 minutes in the tin before turning out.
Onion Tart
Ingredients:
2 ounces self-raising flour
2 ounces whole-wheat flour
little salt
1/2 teaspoon mustard powder
1/4-1/2 teaspoon cayenne pepper (optional)
2 ounces butter or margarine
1 1/2 ounces grated cheddar cheese
The Filling
1 1/2 lbs chopped onion
2 tablespoons butter
2 eggs, beaten
4 fluid ounces milk
salt & freshly ground black pepper
2 tablespoons grated cheddar cheese
4-6 servings
2 hour 35 minutes 45 mins prep
1. Sift the flours, salt; mustard powder and cayenne into a bowl, and then rub in the margarine until you get a crumbly mixture.
2. Stir in the cheese and add enough cold water to make dough that leaves the bowl clean.
3. Wrap the dough in plastic and put in the fridge for 30 minutes.
4. Melt the butter in a heavy based frying pan, add the onions, get them coated in the butter, cook them uncovered on a medium heat for approx 30 minutes, they have to be reduced and turned a deep brown.
5. Stir from time to time, if they are still pale at the end of the cooking time, turn up the heat and cook for another 10 minutes until they have the right color.
6. Preheat oven to 350F and put a baking sheet in the oven.
7. Grease an 8 inch fluted flan tin, roll out the pastry and line the tin, prick the base with a fork, place the tin on the baking sheet in the oven and bake for 15 minutes.
8. Remove from the oven and brush with some beaten egg (from the filling) return to the oven for 5 minutes.
9. Then spread the onions all over the base of the flan, mix the eggs with the milk, salt and pepper, and pour as much as possible over the onions, you might have some left it depends on how much the onions have reduced.
10. Sprinkle the cheese over the top and bake for 30 minutes (on the baking sheet again) or until the filling is golden brown and puffy.
Shirred Eggs
Ingredients:
1 1/2 teaspoons butter
2 eggs
Salt and pepper
1 servings
12 minutes 5 mins prep
1. Preheat the oven to 400 degrees F.
2. Use baking dishes that accommodate no more than two eggs, such as au gratin dishes Put the butter in the dish and place in the oven until the butter melts.
3. Swirl to coat the bottom and sides.
4. Crack the eggs and put them in the dish; cover snugly with foil.
5. Bake for 7 minutes.
6. Uncover and season to taste.
English Farmhouse Mushrooms
Ingredients:
250 g closed cup mushrooms
4 fresh chives, washed and cut into half centimetre pieces
100 ml of whole fat milk
25 g butter
salt
fresh ground black pepper
1-2 servings
15 minutes 5 mins prep
1. Melt the butter in large frying pan.
2. Add the seasoning and the mushrooms to the pan and fry over a medium heat until the mushrooms release their juices and begin to contract in size.
3. Finally, pour in the milk along with the cut chives and reduce until half of the liquid remains.
English Pancake Batter
Ingredients:
50 g butter
180 g flour
2 eggs
275 ml milk
150 ml water
salt
oil, for greasing
8 large pancakes
40 minutes 30 mins prep
1. Melt a knob of butter in a pan, then leave to cool down.
2. Meanwhile, place the flour in a bowl.
3. Break the eggs into the bowl and pour in the milk.
4. Mix until it turns into a smooth batter.
5. Stir in the now cooled melted butter and leave to stand for about half an hour.
6. This lets the starch expand and makes the finished pancake lighter.
7. When you're ready to cook the pancakes, melt a little more of the butter along with a bit of oil in a frying pan.
8. A non-stick pan is the best.
9. When it is quite hot pour 1/4 cup batter into the pan.
10. Swirl it until it covers the pan and you have a thin, even layer that should set almost immediately.
11. After about a minute it should be ready to flip.
12. Cook for 30 seconds on the other side and then tip onto a plate.
13. Repeat until you have used up all the batter.
Two Cheese Cauliflower
Ingredients:
1 medium cauliflower, separated into florets
1 1/2 ounces parmesan cheese, finely grated,plus
1 1/2 tablespoons extra parmesan cheese, to finish
1 1/2 ounces gruyere, finely grated
3 tablespoons creme fraiche
2 bay leaves, torn in half
freshly grated nutmeg
2 spring onions, finely chopped,including the green parts
1 pinch cayenne pepper
salt & freshly ground black pepper
2-4 servings
25 minutes 15 mins prep
1. Preheat the grill to its highest setting.
2. Place the florets and a few of the inner leaves in a steamer with the pieces of bay leaf tucked amongst it.
3. Pour in some boiling water from the kettle, sprinkle over some freshly grated nutmeg and salt, then cover and steam until tender.
4. This should take about 12 minutes.
5. After this time, test the thickest parts with a skewer to see if they are tender, then remove it to the baking dish and cover with a cloth to keep warm.
6. Now pour 3 fl oz of the steaming water into a saucepan, add the crème fraîche and simmer.
7. Whisk well until it has thickened very slightly, then add the cheeses.
8. Heat this gently for about a minute, whisking, until the cheeses have melted.
9. Season the sauce to taste and pour over the cauliflower.
10. Scatter the spring onions and remaining parmesan over the dish, then sprinkle with the cayenne.
11. Finally, place the dish under the hot grill until the cauliflower has browned and the sauce is bubbling.
Leek and Potato Pie
Ingredients:
2 lbs potatoes
4 medium leeks
1 tablespoon flour
salt and pepper
1 teaspoon nutmeg
2 cups hot milk
1-2 tablespoon butter
4 servings
1 hour 15 minutes 15 mins prep
1. Peel the potatoes and slice thinly.
2. Wash the leeks thoroughly and slice thinly discarding about the last 2 inches of the green tops.
3. Mix together the flour, salt, pepper and nutmeg.
4. Grease a casserole dish.
5. Put in alternate layers of potatoes and leeks sprinkling each layer with the seasoned flour and small chips of butter.
6. The top layer should be potatoes.
7. Dot the top with butter, pour hot milk on top of the casserole.
8. Bake in the oven uncovered (gas 5, 375°F, 190°C.) for about 1 hour.
Potato and Parmesan Cake
Ingredients:
1 kg waxy potato, peeled
125 g butter
2 cloves garlic, chopped
30 g finely grated parmesan cheese
salt and pepper
4 servings
1 hour 15 mins prep
1. Slice the potatoes into very thin rounds.
2. You should almost be able to see through them.
3. Melt the butter in a small pan, then pour a little of it over the base of a shallow baking dish.
4. Cover the butter with some of the potato slices, overlapping them slightly.
5. Pour on a little more butter, then season with salt, black pepper, garlic and a sprinkling of Parmesan cheese.
6. Cover that with another layer of potatoes and seasonings, layering until you have used all the potatoes.
7. Finish with the remaining butter and another dusting of Parmesan.
8. Bake in a preheated oven at 220 C or 425 F for 45-50 minutes.
9. From time to time, press the cake down firmly with a large spatula.
10. By the end of the cooking time, the cake should be golden and sizzling around its edges.
11. Remove from the oven and leave it to settle slightly for a few minutes before serving.
Red Pepper, Thyme and Paprika Bread
Ingredients:
1 (7 g) packet dried yeast
250 ml water
650 g strong white bread flour
25 g salt
5 sprigs thyme, woody stalks removed
1 large red pepper, roasted,peeled,desseeded and roughly chopped
1 teaspoon paprika
100 ml olive oil, plus a bit extra
1 loaf
4 hours 30 minutes 3 hrs 0 mins prep
1. In a bowl, sprinkle the yeast on the water and whisk.
2. Add 200g of the flour and stir until smooth.
3. Cover with oiled clingfilm and leave in a warm place for about an hour.
4. Mix the rest of the flour with the salt.
5. Roughly chop the thyme and mix with the pepper and paprika.
6. After an hour the yeast mix will have expanded rapidly with bubbles all over the surface.
7. Now, add the flour/salt mixture and the oil, adding water if necessary, until you have a sticky dough.
8. Turn onto a floured surface and knead for a minute or so.
9. Flatten out the dough a bit, scatter the pepper mix over the top, fold the dough in half and knead until the flavourings are distributed throughout.
10. Shape into a ball and place in a warm oiled bowl, covered with oiled clingfilm and leave in a warm place to double in size.
11. This could take up to an hour and a half.
12. Preheat the oven to 210 degres C.
13. Once risen, do not knock back the dough.
14. Instead, carefully turn it on to a floured surface and shape into a rectangle about 2.
15. 5cm high, then lift on to a greased oven tray and leave for 15-20 minutes to rise again.
16. Bake at the top of the oven for 25 minutes, until crisp and golden.
17. It's ready when it's light to lift and sounds hollow when tapped on the base.
18. Cool on a wire rack.
Rice and Tomato Pie
Ingredients:
4 ounces rice
2 cups strong stock
salt
pepper
curry powder
1 lb tomato, chopped
1/2 cup buttered bread crumbs
1/2 cup cheese, grated
2-4 servings
45 minutes 15 mins prep
1. Preheat oven to 350°F.
2. Cook the rice in stock seasoned with salt, pepper, and curry.
3. Put tomatoes in alternate layers with rice in a casserole.
4. Sprinkle with buttered bread crumbs and cheese.
5. Bake for 30 minutes.
Roasted Vegetables
Ingredients:
2 bell peppers
1 large red onion
1/2 cup sun olive oil (altho groundnut oil is just as nice)
1/4 cup balsamic vinegar
1/4 cup red wine vinegar
mixed herb
salt and pepper
1 pinch demerara sugar
4 servings
25 minutes 5 mins prep
1. Slice Peppers and onions (i usually make them chunky).
2. Put them in a small lasagne dish and pour oil and vinegars over them.
3. Toss so the oil and vinegar covers all the vegetables.
4. Sprinkle mixed herbs over the top, and then Demerera sugar to crystallize when cooking.
5. put in a preheated oven (180Celcius) and cook for 20 minutes.
Tomato Tarts
Ingredients:
150 g puff pastry
flour, for dusting
1-2 tablespoon olive oil
6 medium tomatoes, peeled and cores removed
2 tablespoons parmesan cheese
salt and pepper
2 servings
40 minutes 20 mins prep
1. Preheat the oven to 400 degrees F.
2. Dust a work surface with flour and roll the pastry into a slab about 30cm by 18cm.
3. Cut the slab into two equal pieces.
4. Use a little olive oil to grease a baking sheet.
5. Transfer the pastry to the baking sheet and prick all over with a fork, leaving a 1 cm border.
6. Paint the border with olive oil.
7. Cut tomatoes into thin slice and arrange on the pastry so they are close to each other, coming up to the edge of the pastry border.
8. Dribble the remaining olive oil over the tomatoes and sprinkle with half the parmesan cheese.
9. Bake on a shelf near the top of the oven for 15-20 minutes, until the border is puffed and golden and the tomatoes are soft and juicy.
10. Remove from the oven, season with salt and pepper, sprinkle over the rest of the cheese.
11. Eat as you like it, warm or cold.
Potato Hash
Ingredients:
2 lbs potatoes, thinly sliced
1 large onion, thinly sliced
salt and pepper
beef bouillon cube
water (or vegetable cooking liquid)
4-6 servings
3 hours 30 minutes 30 mins prep
1. Layer the potatoes and onions in a large casserole dish.
2. Season to taste.
3. Make the stock from beef stock cubes and water or vegetable cooking liquid.
4. Pour the stock over the vegetables to a depth of half the layered vegetables.
5. Cover and bake at 300°F for 1½-2 hours or until the potatoes are tender.
Mushroomelettes
Ingredients:
1/4 lb mushrooms
1 dash lemon juice
1 1/2 ounces unsalted butter
1 teaspoon very finely chopped onion
salt
1 teaspoon parsley, very finely chopped
5 eggs
2 servings
35 minutes 15 mins prep
1. Clean and cut the mushrooms into ¼ inch dice, and sprinkle them with lemon juice.
2. Melt 1 ounce of the butter in a small saucepan and soften the onion for several minutes without letting it brown.
3. Stir in the mushrooms and let them stew gently for 5 minutes, covered.
4. Season with salt and stir in the chopped parsley; keep the mixture hot.
5. Break the eggs into a bowl and season with a little salt.
6. Beat briefly with a fork until well mixed but do not over-beat as this will make the omelet tough.
7. Heat half of the remaining butter in an omelet pan.
8. At the moment when it starts to brown, pour in half the eggs, let them fry, moving them around briskly with a fork for a minute and lifting the edges to allow the uncooked mixture to run underneath.
9. When just set put half the mushrooms across the middle and slide the omelet onto a heated plate, folding it over to make a half-moon shape as you do so.
10. Fry the second omelet in the same way.
Asparagus Mamooshka
Ingredients:
1 lb asparagus spear
2 ounces unsalted butter
4 ounces fresh white breadcrumbs
1 tablespoon fresh parsley, finely chopped
1 hard egg yolk, mashed
salt and pepper, to taste
melted butter, to serve
4 servings
35 minutes 10 mins prep
1. Trim the asparagus spears to the same length, leaving about 3 inches before the green part begins.
2. Lay them on a piece of folded foil wide enough to support the spears during cooking and long enough to extend at each end to form'lifters'.
3. Pierce the centre of the foil strip.
4. Place the asparagus on the foil in a wide shallow pan and pour over lightly salted water just to cover.
5. Bring to the boil then cook gently for about 25 minutes, depending on the thickness of the spears, or until tender but not broken.
6. Meanwhile, melt the butter in a frying pan, add the breadcrumbs and toss over a moderate heat until golden brown.
7. Remove from the heat and stir in the parsley and egg yolk.
8. Season to taste and keep hot.
Passion Peas
Ingredients:
1/2 lb dried green peas
2 ounces fresh white breadcrumbs
1 medium onion, finely chopped
1/2 teaspoon dried herbs (chef’s choice)
salt and black pepper, to taste
1 tablespoon melted unsalted butter
1 ounce unsalted butter
4 servings
12 hours 15 minutes 10 hrs 0 mins prep
1. Soak the peas overnight in cold water.
2. The next morning, drain and rinse well.
3. Place in a large saucepan and cover with 30 fluid ounces of cold water.
4. Bring to the boil and boil for 1½- 2 hours, stirring regularly and adding extra water if necessary, until the peas are tender.
5. Leave to cool, then in a bowl mix the peas with the breadcrumbs, onion, herbs, seasoning and 1 tablespoon of melted butter to form a stiff mixture.
6. Shape into cakes and dust lightly with a little seasoned flour.
7. Melt 1 ounce of butter in a frying pan and fry the cakes until golden brown, turning once.
8. Serve immediately.
Asparagus in Crisp Rolls
Ingredients:
6 white crusty rolls, preferably oval shaped
12 ounces asparagus
5 fluid ounces single cream
2 egg yolks
salt
fresh ground pepper, to taste
1 pinch grated nutmeg
2 ounces butter
6 servings
50 minutes 20 mins prep
1. Slice the rolls straight across the top, removing an oval slice of crust that will form lids for the rolls.
2. Pull out the crumbs so that you have six crusty shells; put them aside.
3. Trim the asparagus to remove all the woody parts and wash thoroughly.
4. Chop into short pieces and cook in boiling, salted water until tender, about 12-15 minutes.
5. Drain, catching the cooking liquid in a bowl and reserving it.
6. Heat the cream in the pan with 4 tablespoons of the asparagus liquid.
7. Beat the egg yolks, pour on the hot but not boiling cream and whisk together until the mixture thickens to a velvety sauce.
8. Add the asparagus pieces and keep warm without allowing it to boil or it will curdle.
9. Season.
10. Fry the rolls and lids in butter until they are crisp and golden brown and place them on a heated serving dish.
11. Spoon the asparagus mixture into the rolls; replace the lids and serve.
Blender Souffle
Ingredients:
8 ounces sharp cheddar cheese
1 teaspoon salt
10 slices bread, buttered and cubed
4 eggs
16 fluid ounces milk
1/2 teaspoon dry mustard
4 servings
1 hour 10 minutes 10 mins prep
1. Cut cheese into pieces.
2. Combine all ingredients in blender or food processor.
3. Process on high speed until all ingredients are thoroughly mixed.
4. Bake in a greased, uncovered, in a 2-quart casserole for 1 hour at 350 F/180 C/ Gas Mark 3.
Irish Potato Scones
Ingredients:
2 cups boiled mashed potatoes
2/3 cup flour
3 tablespoons melted bacon fat or butter (NOT margarine)
1/2 teaspoon salt
3-4 servings 12 scones, approximately
45 minutes 30
1. Mash potatoes well, add real butter and salt.
2. Add as much flour as potatoes will take without becoming too dry.
3. Turn out onto a floured board, roll until ¼ inch in thickness.
4. Cut into circles, approximately 2½“ in diameter.
5. Prick all over with a fork.
6. Cook on a hot dry griddle or heavy pan dusted with a little flour.
7. When they brown with small darker spots appearing, they are cooked.
8. Serve hot off the griddle with maple syrup, golden syrup, honey or butter.
9. Wrap uneaten scones in greaseproof paper and refrigerate.
10. Reheat cold scones by frying them in bacon fat until crisp, and serve with bacon and eggs – delicious!
11. *Flouramount varies according to the type of potato used.
Welsh Rarebit
Ingredients:
4 slices dense, hearty brown bread
1 cup shredded extra-sharp cheddar cheese
5 tablespoons dark ale (NOT beer)
2 tablespoons chilled unsalted butter
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly cracked pepper
1 pinch cayenne pepper
salt and pepper, to taste
2 servings
12 minutes 2 mins prep
1. Preheat a broiler.
2. Place the bread slices on a baking sheet.
3. Place under the broiler and toast, turning once, until golden brown on both sides, 30-40 seconds on each side.
4. Remove from the broiler.
5. In a small saucepan over medium heat, combine the cheddar and the dark ale.
6. When the cheese melts, add the butter, Dijon mustard, ½ teaspoon salt, ¼ teaspoon pepper and the cayenne, and whisk together until smoothly melted and combined, 1-2 minutes.
7. Cut each piece of toast in half, diagonally, and arrange around the edges on a flameproof platter.
8. Pour the cheese mixture over the toasts so they are covered completely.
9. Place the platter under the broiler and broil until the cheese bubbles and starts to scorch in places, about 2 minutes.
10. Remove from the broiler and serve piping hot.
|
