[guide.chat] March Recipes
- From: "Kevin Burgin" <kevin.burgin@xxxxxxxxxxxxx>
- To: <guide.chat@xxxxxxxxxxxxx>
- Date: Thu, 22 Mar 2012 21:11:33 -0000
Hi all food lovers
Find attached this months recipes
Cheers
Kevin
Anthony Worrell Thompson's Favourite Apple Sauce
Peel, core and chop 2 cooking apples and tip them into a pan along with 2
tablespoons of water, the juice of half a lemon and 1 tablespoon of caster
sugar, simmer for about ten minutes until the apples are soft and beginning to
break down.
If you are serving it with pork season to taste before dishing it out.
Apple, Pear and Pecan Upsidedown Cake
Ingredients:
1 conference pear, peeled, cored and sliced
2 red apples, cored and sliced
75 G pecan nut halves
6 tablespoons of maple syrup
175 G softened butter
175 G caster sugar
3 medium eggs
1 teaspoon of vanilla essence
175 G self-raising flour, sifted
sprigs of fresh mint
a little icing sugar to dredge
METHOD:
1. Preheat the oven to 180 degrees Celsius/350 degrees Fahrenheit/gas mark 4.
2. Arrange the pear and apple, slices and the pecan nut halves in the base of
a lightly greased and base lined deep 20 cm cake tin. Drizzle over 3
tablespoons of the maple syrup.
3. Cream together the butter and sugar. Gradually beat in the eggs with the
vanilla essence mixing well between each addition.
4. FOLD in the flour then spoon the mixture into the cake tin. Spread evenly
to coven the fruit and nuts.
5. Bake in the preheated oven for approximately 40 minutes, until golden and
firm to the touch. Allow to cool in the tin for a few minutes, then run a
knife round the edge and invert onto a serving plate.
6. Drizzle over the remaining maple syrup, decorate with sprigs of fresh mint
and dredge with icing sugar.
Apricot And Nut Crunchies
Makes 24
Ingredients:
100 G dried, ready-to-eat apricots, snipped
100 G butter
75 G demerara sugar
1 desert spoon of golden syrup or runny honey
100 G self-raising flour
1 heaped teaspoon ground cinnamon
a pinch of salt
100 G porridge oats
For The Topping:
25 G dried, ready-to-eat apricots, snipped
10 G pecan nuts, toasted and chopped
METHOD:
1. You will need two solid baking sheets, lightly greased.
2. Preheat the oven to gas mark 3/170 degrees Celsius/340 degrees Fahrenheit.
3. The easiest way to deal with the ready-to-eat apricots is to snip them into
small pieces with scissors, so do this first.
4. Put the butter and sugar into a small saucepan and add the syrup or honey.
The best way to do this is to warm the dessertspoon under a hot running tap,
take the amount of syrup you need on the spoon and literally push it off with a
spatula into the pan.
5. Place the saucepan on a gentle heat and allow the sugar, butter and syrup
to dissolve.
6. Sift the flour, cinnamon and salt into a mixing bowl, then add the porridge
oats and snipped apricots. Mix everything evenly and, when the butter, sugar
and syrup have melted, pour this in to join the rest of the mix. Using a
wooden spoon, stir and mix everything very thoroughly, then switch from the
spoon to your hands to bring everything together to form a dough. If it seems
a bit dry, add a few drops of cold water.
7. Take lumps of the dough the size of a walnut and roll them into rounds
using the flat of your hand. Place them on a worktop and press each gently to
flatten them out into rounds 6 cm in diameter, then scatter the snipped
apricots and chopped pecan nuts on top and press these gently in.
8. Using a palette knife, transfer half the biscuits onto a greased baking
sheet, and bake on the middle shelf of the preheated oven for 15 minutes.
9. While they cook, prepare the second batch of biscuits and place these on
your other baking sheet. When the biscuits are ready, remove them from the
oven and leave them to cool on the baking sheet for ten minutes and then
transfer them to a wire tray to finish cooling. Store the biscuits in a sealed
container -- if you have any left.
Banana, Walnut And Chocolate Chip Loaf
From BBC Good Food Magazine February 2012
Serves 8
Preparation Time 15 minutes
Cooking Time 1 hour 5 minutes
This cake can be frozen.
Ingredients:
4 ripe bananas, peeled
250 G or 9 oz of caster sugar
2 eggs, beaten
140 G or 5 oz of softened butter
250 G or 9 oz of plain flour
2 teaspoons of baking powder
100 G or 4 oz of walnut pieces
100 G or 4 oz of chocolate chips
METHOD:
Preheat the oven to 190 degrees Celsius/fan 170 degrees/gas mark 5. Line a 900
G that is a large 2 pound loaf tin with baking parchment. In a large bowl mash
together the bananas and sugar with the back of a fork. Add the eggs and mix
well with an electric hand whisk until fully incorporated into the mix then add
the butter and mix for a couple of minutes more to blend everything together.
Sieve in the flour and baking powder and fold them in with a spatula or wooden
spoon. Then fold in the walnuts and chocolate chips. Give the mix a thorough
mix before pouring the mix into the prepared loaf tin.
2. Bake in the oven for 1 hour 5 minutes or until a skewer inserted into the
centre of the cake comes out clean. Leave to cool slightly in the tin and then
remove from the tin and place on a wire rack. Serve cut into thick slices
either warm or at room temperature. The cake will keep wrapped in foil in an
airtight tin for up to 3 days.
Melt 1 tablespoon of butter in a saucepan over the heat, add 1 tablespoon of
cornflour and stir in, add three quarters of a pint of milk and stir until it
thickens. Stir in the cheese then take off heat.
CHUNKY MARMALADE BREAD AND BUTTER PUDDING
Serves 4
Ingredients:
2 rounded tablespoons dark, chunky Orange Marmalade
6 slices White Bread, from a good quality large loaf, half inch or 1 cm thick,
with crusts left on
50 G softened butter
10 fl oz or 275 ml of Whole Milk
60 ml Double Cream
3 large Eggs
75 G Sugar
the grated zest of 1 large Orange
1 level tablespoon of Demerara Sugar
25 G candied peel, finely chopped
To Serve:
Creme Fraiche or chilled pouring cream
METHOD:
1. You will need a baking dish, measuring base 7 by 9 inches (18 by 23 cm) and
2 inches (5 cm) deep, lightly greased.
2. Preheat the oven to gas mark 4, 350 degrees Fahrenheit, 180 degrees Celsius.
3. Generously butter the slices of bread on one side, then spread the
marmalade on 3 of these slices, and put the other 3 slices on top (buttered
side down) so you've got 3 rounds of sandwiches.
4. Spread some butter over the top slice of each sandwich and cut each one
into quarters to make little triangles or squares.
5. Arrange the sandwiches, buttered side up, overlapping, each other in the
baking dish and standing almost upright. After that, whisk the milk, cream,
eggs and sugar together and pour this all over the bread.
6. Scatter the surface of the bread with the grated orange zest, demerara
sugar and candied peel, then place the pudding on a high shelf of the oven and
bake it for 35 for 40 minutes until it's puffy and golden and the top crust is
crunchy.
7. Serve the pudding straight from the oven while it's still puffy, with
either creme fraiche or chilled pouring cream.
Cod And Prawn Fishcakes With Tartare Sauce
From www.bbcgoodfood.co.uk
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves 4
Ingredients:
For The Fishcakes:
200 G white fish, poached, deboned and flaked
200 G prawns, finely chopped
400 G potatoes, boiled and mashed
2 tablespoons chopped parsley
the zest of 1 lemon
flour for dusting
2 eggs, beaten
3 handfuls of breadcrumbs
oil for frying
For The Tartare Sauce:
2 teaspoons of capers, rinsed
1 shallot, finely chopped
2 teaspoons gherkins, finely chopped
a 200 G jar of mayonnaise
2 tablespoons creme fraiche
1 teaspoon Dijon mustard
METHOD:
1. To Make The Fishcakes: Stir the white fish and prawns into the mashed
potatoes carefully leaving some of the flaked fish whole.
2. Add the chopped parsley, lemon zest and season with salt and pepper to
taste.
3. Form the mixture into fishcakes. Put the flour, egg and breadcrumbs into 3
separate dishes. Coat each fishcake in flour, then the egg and then finally
the breadcrumbs shaking off the excess at each stage.
4. Heat a little oil in a large frying pan, fry the fishcakes until browned on
each side and cooked all the way through. This will take approximately 7 to 10
minutes in total depending on how plump the fishcakes are.
5. To Make The Tartare Sauce: Combine the capers, shallots, gherkins,
mayonnaise, creme fraiche and Dijon mustard in a bowl. You can add more or
less of the ingredients to suit your taste.
6. Serve the fishcakes with the tartare sauce and a green salad.
Haddock And Leek Fishcakes
From www.bbcgoodfood.co.uk
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves 4
Ingredients:
1 kg floury potatoes
1 large leek, thinly sliced
400 G smoked haddock fillets
300 ml milk
75 G frozen peas
4 tablespoons fresh parsley, chopped
4 tablespoons plain flour
1 egg,beaten
75 G breadcrumbs
sunflower oil for frying
METHOD:
1. Cook the potatoes in a large pan of boiling water for 10 minutes and then
add the leeks and cook for a further 5 minutes or so or until both are tender.
2. Meanwhile, place the fish in a large frying pan and pour over the milk.
Cover and bring to the boil for 5 minutes turning the fish over half way
through cooking if it is quite thick until the fish is cooked enough to flake.
3. Drain the potatoes and leeks well and return to the pan, mash until smooth
then stir in the peas and parsley.
4. Once the fish is cooked through drain well, remove the skin, flake and
debone the fish. Lightly stir the fish into the mash mixture. Leave to cool
slightly and then firmly shape the mixture into eight compact cakes. If you
have time chill for a while so the cakes firm up.
5. Dust the fish cakes in the flour then carefully dip them in the beaten egg
followed by the breadcrumbs until they are completely covered.
6. Shallow fry the fishcakes in batches for 2 minutes on each side until crisp
and golden. Serve immediately with a lemon wedge on the side
Leafy Green Macaroni Cheese
Serves 4
Ingredients:
250 G macaroni, preferably wholemeal
25 G reduced-fat monounsaturated spread
25 G plain flour
425 ml skimmed milk
100 G reduced-fat matured Cheddar cheese, grated
200 G frozen chopped spinach, thawed
freshly ground black pepper
50 G fresh breadcrumbs
METHOD:
1. Cook the macaroni in boiling water according to the packet instructions
until AL dente and drain well.
2. Meanwhile, place the reduced-fat spread, flour and milk in a saucepan and
whisk continuously over a moderate heat until the sauce thickens.
3. Remove from the heat and season to taste. Stir in half the cheese and all
of the cooked macaroni.
4. Drain the spinach and cook in a small saucepan for 3 minutes. Drain well
and stir into the macaroni cheese mixture.
5. Turn out into a large ovenproof dish and sprinkle with the remaining grated
cheese and the breadcrumbs.
6. Bake in a preheated oven at 180 degrees Celsius/350 degrees Fahrenheit/gas
mark 4 for 20 minutes until the cheese topping is bubbling and golden brown.
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