The inspiration

Sunday, 17 November 2024

Irish Soda with cheese and chillis

Irish Soda with cheese and chillis

I got this recipe from Tiktok, CherylBakesCakes


250g soda bread flour OR (250g plain flour and 1 heaped tsp bicarb soda)
2 tsp sugar
1 tsp Aromat
2 tsp chilli flakes
100g grated cheese
200 ml buttermilk

Put all of the dry ingredient in a bowl and stir to mix.

Add the buttermilk.

Put it on a floured surface and flour your hands, a shape loaf into circle. Put it a tray, rub it with some buttermilk, ( or milk). Put a cross on the top of the loaf, to let the fairy's out. Sprinkle some more grated cheese on top.

Bake for 30 min, at 190'C.


To make Buttermilk

200 ml milk

Add to the milk

either

1 tbsp vinegar OR 1 Tbsp lemon juice

OR

170 g plain yogurt and 60 ml water makes 230 ml.



Monday, 15 March 2021

Vietnamese Chicken and Mint Salad

VIETNAMESE CHICKEN AND MINT SALAD


1 chilli finely chopped

1 fat garlic clove, peeled and minced

1 tbsp sugar

1½ tsp rice vinegar

1½ tbsp lime juice

1½ tbsp Thai fish sauce

1½ tbsp vegetable oil

Half a medium onion, finely sliced

Black pepper

200g white cabbage, shredded

1 medium carrot, shredded, julienned or grated

200g cooked chicken breast, shredded or cut into thin strips

Fat bunch of mint, about 40g stemmed weight, chopped

 

Combine the chilli, garlic, sugar, vinegar, lime juice, fish sauce, oil, onion and black pepper.  Put to one side for half an hour.

In a big bowl mix the cabbage, carrot, chicken and mint.  Pour over the onion mixture and toss well, so that everything is combined and covered thinly. Taste and season if required.

Saturday, 28 March 2020

Eggs


Eggs

1 egg is equivalent to ¼ cup of fat free liquid egg

To substitute applesauce for oil in a recipe use the following:

substitute half the oil for applesauce

3 egg alternatives for baking

Bananas Once mashed, they can take on an egg-like consistency and help bind dry ingredients together. One banana = 1 egg

Flaxseed or chia seed Take 1 tbsp flaxseed or chia seeds and mix with 3 tbsp water. Leave to thicken for 15-20 minutes, then use in your recipe.

Apple sauce 32g unsweetened apple sauce = 1 egg

Notes For savoury batters, try using aquafaba (the liquid found in tinned chickpeas).

School tips fit the bill


SCHOOL TIPS FIT THE BILL

Computer billionaire Bill Gates reckons feel-good, politically correct teaching has created a generation of children destined to a life of failure.

He says it makes them grow up with no concept of reality.

Here are 10 things the Microsoft boss believes every kid should learn at school to prepare them for the big wide world:

  • Life is not fair.....get used to it.
  • If you think your teacher is tough, wait until you get a boss.
  • The world won't care about your self esteem.  The world will expect you to accomplish something BEFORE you feel good about yourself.
  • You will not make £40000 a year right out of school.  You won't be a vice-president with a car phone until you earn both.
  • Flipping burgers is not beneath your dignity...it's called a start.
  • If you mess up, it's not your parents' fault.  So learn from your mistakes, don't whine.
  • Before you were born, your parents weren't as boring as they are now......they made sacrifices to give you a good start in life.
  • Your school may have done away with winners and losers but life has not.
  • Life is not divided into terms.  And very few employers are interested in helping you to find yourself.  Do that in your own time.
  • Be nice to nerds.......chances are you'll end up working for one!

Words


ANTE-JENTACULAR-adj- Pre breakfast.

BATTOLOGY -n- Continual reiteration of the same words or phrases in speech or writing.

BOONDOGGLE -v- To carry out valueless or trivial work to convey the impression that one is busy.

ERGASIOPHOBIA -n- Fear of or aversion to work.

FACINOROUS -adj- Exceedingly wicked.

FLAPDOODLE -n- Poppycock, balderdash.

FOPDOODLE -n- An insignificant tool.

FUSTIAN -n or adj- Ridiculously pompous, bombastic.

GONGOOZLER -n- One who stares for hours at anything out of the ordinary.

HEBETATE -v- To grow dull or stupid.

JACTATION -n- Boasting.

KAKISTOCRACY -n- Government by the worst citizens.

KOPOPHOBIA -n- Fear of exhaustion.

LETHOLOGICA -n- Inability to recall the right word.

LIMACEOUS -adj- Sluglike.

LUCREPETOUS -adj- Money hungry.

NIKHEDONIA -n- Pleasure and satisfaction derived from the anticipation of sucess.

NUGATORY -n- Of no value.

ONIOMANIA -n- Irresistable urge to buy things.

PARALOGISNM -n- ignorant, illogical reasoing.

QUAKEBUTTOCK -n- Coward.

QUEER PLUNGER -n- Con man.

RODOMONTADE -n- Empty boasting, arrogant ranting.

SCIOLISM -n- Superficial knowledge.

SESQUIPEDALIAN -adj- Long winded.

SLUBBERDEGULLION -n- Term of contempt, meaning dirty, wretched slob.

TATTERDEMALION.-n- One whose clothes are always in tatters.

TENULENCY -n- Inebriation, drunkenness.

TERATOSIS -n- Biological freak, monstrosity.

ULTRACREPIDARIAN -adj- Overstepping the mark, presumptious.

VAPULATION -n- Flogging.

VECORDIOUS -adj- Foolish, obsessive.

WITLING -n- Pretender to wit, petty smart aleck.

WORD-GRUBBER -n- Person particular about fine points of verbal usage.

YEMELESS -adj- Negligent.

YOUNKER -n- Inexperienced, even thick headed youth.

Tradition stems from ancient pagan custom


TRADITION STEMS FROM ANCIENT PAGAN CUSTOM

Holly, mistletoe and the Christmas tree.....these threee evergreens embody the spirit of Christmas.  Indeed, the festive season could never be the same without them.

Yet they stem from an ancient custom, older than Christianity itself.  Some authorities consider the Christmas Tree to be a survival of pagan worship and trace it back to ancient Rome and Egypt.

The use of evergreens to decorate homes at Christmas time has a pre-Christian origin.  Decoarations with holly and mistletoe date from the time of the Druids, orperhaps even earlier, as part of some ancient pagan mid-winter ceremony.

Mistletoe was sacred among the Druids and was believed to have miraculous powers.  Among the Romans it was a symbol of peace and it was said that when their enemies met under it, they disregarded their weapons and declared a truce.  From this comes the custom of kissing under the mistletoe.

In Northern Europe, evergreens, because they did not die in winter time, became a symbol of eternal life and were almost objects of worship.

Holly has always been a popular Christmas decoration and was endowed with unusual powers.  According to one legend, Christ's thorn of crowns was made of holly leaves and thus began the custom of fashioning Christmas wreaths.

Initially, Christians were not enthusiastic about the pagan worship but were favourably impressed with the decorated evergreen trees and decided to adopt the custom.

It is generally believed that the first Christmas tree was of German origin dating from Boniface, the English missionary to Germany in the 8th Century.  He replaced the sacrifices to Odin's sacred oak with a fir tree decorated in homage to the Christ Child.

The trimming and lighting of Christmas trees became a customary part of the mediaeval German mystery plays when a decorated tree was used to symbolise the Garden of Eden.  After the suppression of these plays, the tree was used in the home and the custom gradually evolved of decorating it with sweetmeats, fruit, and eventually candles.

Accounts persist that Martin Luther introduced the tree lighted with candles.  By the beginning of the 19th century, the tradition had spread from Germany to most of the countries of Northern Europe.

It was introduced in England in 1841 by Prince Albert of Saxony, the Prince Consort of Queen Victoria.

German immigrants brought it to the United States where it was adopted enthusiastically.  Perhaps it served as a reminder of their homes in Europe.

The Star of Bethlehem and the Angel or Good Fairy at the top of the tree has been traditional for the last 200 years.

Presents have always been grouped around the foot of the tree, which automatically becomes the focal point for the family gatherings at Christmas time.
 From News Guardian Christmas Magazine

Dear Santa's family tree

DEAR SANTA'S FAMILY TREE

The man we call Father Christmas has a family tree with tangled roots, reaching down through  ages and cultures.

Those roots stretch back to Bronze Age Britain from where his association with the pleasures of food and warmth come.

A Father Christmas figure was associated with a series of pagan myths in those pre-Christian times to do with keeping hunger and cold at bay through long, cold, dark, winter nights.  He was also seen as a bringer of light as well as warmth.

As a result, he was associated with December 21st, the longest night of the year and the turning point in the winter calendar leading to lighter, warmer times.

In later times, after the arrival of Christianity, the man who became St Nicholas was born.

He is said to have been bron at Petara, souther Turkey in 270AD to a Chrisitan couple who had been childless for 20 years.

His parents died when he was young and as a young man he was persecuted for his Christian beliefs.  Later he became Bishop of Myra and was famous for his charity work.

He founded an orphanage, rescued three boys from a murderous innkeeper and saved three sisters from a life of prostitution by throwing gold coins through their bedroom window.

One version of the legen says the coins landed in their shoes as they slept, another says they dropped into the girls' socks.  The idea of giving children gifts in his name caught on and spread around the world.

Over the last couple of hundred years, the many immigrants going to America took with them their own versions of the Christmas legend.

Shamans, from the snowlands of Nortjern Asia, brought the tale of a Christmas visitor who travelled in a sledge pulled by reindeer.  The visitor climbed into homes that were buried in deep snow by the only access point, their smoke holes.

From that came the notion of Father Christmas climbing down the chimneys.

Shamens also told of reindeer that flew, although these tales are thought to have more to do with the story tellers' fondness for "magic" mushrooms than anything else.

The word "Yuletide" was brought to Britiain by Norse followers of Odin yelling "Yalka Tyd" a message of cheer which meant  "the shining one".  Odin was another figure brought from cold climes who brought gifts of warmth and light.

Dutch settlers took the legend of Santa Claus to America where it became mixed with other Christmas myths.

Clement Moors, an American Professor of Theology fused the many myths into a poem for his children in 1820.

That poem combined all the Christmas myths that were current at that time.

It brought together St. Nicholas' kindliness towards children, with flying reindeer and a gift-bringing guest who climbed into family homes through the chimney.

The Clement Moore version of the Santa  myth travelled to England in 1870, where it was merged with the pre-Christian Father Christmas, a jolly man with a beard, who brought warmth and light.

In 1931 he acquired his now traditional reed and white colours by courtesy of a Coca cola advert which designed his outfit in the comapny colours.

Before that, his colours had often been blue, associated with Odin or browns associated with animal skin clothing in Northern snowlands.

Psycologist Stephen Sayer has argued that adults need the Father Christmas story as much as the children.  Mr Sayer, a lecturer at Leeds Metropolitan University believes that by celebrating the myths and rituals, adults can learn to think again in the creative way they thought as children.


From Newcastle Evening Chronicle  (1980's/90's)

It all started with Sir Henry's Christmas letter


IT ALL STARTED WITH SIR HENRY'S CHRISTMAS LETTER

Sir Henry Cole invented the first Christmas card in 1843, the year Charles Dickens wrote his immortal "A Christmas Carol".

Sir Henry, the founder of the Vicotria and Albert museum, and a close friend of the Prince Consort, forgot to write his regular Christmas letter to his wide circle of friends.

Too late to rectify this by normal means, he promptly asked his friend J. C. Horsley, a future Royal Acedemician, to design a Christmas message whcih could be mechanically printed and signed.

One thousand copies were produced and from these Sir Henry took his needs.  The rest of the cards, all hand tinted by another of Sir Henry's friends who had a shop in Old Bond St, were sold for the princly sum of one shilling each.

As befitted the Victorian era, the original design was highly ornate.  A contemporary writer described it as "a trellis fo rustic work in the Germanesque style dividing the card into a centre and two panels.

"The sides were filles by representations of the feeding of the hungry and the clothing of the naked.  In the central compartment, a family were shown at a table, an old man and woman, a maiden and her young man, and several children and they were pictured drinking healths in wine".

Perhaps the idea of private Christmas cards was a little too expensive, or perhaps people saw them as something of a novelty of themoment.  Certainly it took some 25 years for Christmas card giving to gain any real impetus.

Slowly the idea began to catch on.  By 1868, colour was being introduced onto the cards and greeting sentiments were being expressed in rhyme and prose.

Most illustrations at that time could claim little religious or even festive significance.  Flowers, fish, reptiles, animals, fairies and children were more usual subjects.

It took a man of vision to stimulate real activity and interest in cards on a grand scale.  He was Adolph, son of Raphael Tuck, who sold cards in City Road, London.

In 1880 he launched a nationwide competition, offering 500 guineas in prize money to secure talent and originality for Christmas card designs.

The competition attracted 5000 entries which were judged by a panel of eminent members of the Royal Academy.

The event attracted so much press and public attention that the young Christmas card industry never looked back.



From News Guardian Christmas Magazine (1989?)

Baking Tins


Baking Tins

Just in case you can't get the exact size of tin specified, this might help.
The capacity of a round tin is equal to that of a square tin that is 1"/2½cm smaller.  So a 8" round equals a 7" square.
800ml/1½pt pudding basin = 14cm/5½ round deep cake tin
1.2 litre/2 pt pudding basin = 15cm/6" round deep cake tin or 12.5 cm/5" square deep tin
1kg/2lb loaf tin = 18cm/7" square shallow cake tin or 33cm x 23 cm/13" x 9" Swiss Roll tin

Christmas Dishes of the Past


An article from Whitley Bay News Guardian Dec 8th 1994

Christmas Dishes of the Past

Christmas food dishes have evolved and changed over the centuries.  Here are six historical facts you may not know.


  1. Have you ever heard of pepper-cake?  This was a special spiced gingerbread that used to be served in Yorkshire farmhouses over the Christmas period, but especially on the last night of the old year.
  2. King Henry VIII was the first English monarch to tuck into turkey for his Christmas dinner.  It replaced the swan as the favoured festive dish of the nobility.
  3. Mince pies, also at one time known as Christmas pies, were such a treat that in the days of the poet Robert Herrick (1591-1674) they were in danger of being stolen by sweeet toothed theives.
  4. A popular way of eating raisins over Christmastide was to make "snap-dragon".  Raisins were arranges on a large plate which was put before a fire or in the oven to warm but not get too hot.  Then whisky was poured over, set alight and as soon as possible the raisins were consumed.
  5. The forerunner of Christmas Pudding was plum porridge, a spiced pudding-cum-broth that included meat in its ingredients.  This was traditionally served as the first course of the meal.
  6. Even in Victorian times there were many poorer homes where there were no facilities for cooking meat.  People used to save money weekly in "goose clubs" or "Christmas Clubs" to buy a bird or joint of beef.  Then on Christmas morning it would, for a small charge, be cooked for them by the local baker

Friday, 23 November 2018

Spiced Vegetable Strudel




Some veggies and a good hit of spice all wrapped up in filo pastry- this is a real treat.
Serves 4
278 calories per serving        
1 tsp vegetable or coconut oil
1 large onion, finely chopped
1 tsp mustard seeds
1 tsp nigella seeds
2 turnip, finely diced  (swede to geordies)
2 carrots, finely diced
200 g cauliflower, broken into small florets
2 garlic cloves, finely chopped
10 g fresh root ginger, finely chopped
1 tbsp curry powder
100 g chickpeas, from a can, lightly crushed
Small bunch of coriander, finely choppedost
25 g reduced-calorie hard cheese, grated
5 large sheets of filo pastry
Low-cal oil spray

Heat the oil in a large frying pan.  Add the onion, mustard seeds and nigella seeds and fry for several minutes until the onion has softened.  Bring a saucepan of water to the boil and add the turnips and carrots.  Simmer them for 3 minutes, then add the cauliflower florets.  Cook for a further minute, then drain all the veg thoroughly and set them aside.

Add the garlic, ginger and curry powder to the onions in the frying pan and cook for a couple of minutes.  Add the blanched vegetables, along with the chickpeas and coriander.  Pour over 250 ml and simmer until most of the water has evaporated.  Add the grated cheese and stir until it has melted.  Remove the pan from the heat and leave the mixture to cool.

Preheat the oven to 200c/180c fan/gas 6.

Lay a sheet of filo on a large baking tray.  Spray it with low-cal oil, then place another sheet of filo on top.  Continue until you have a pile of 5 sheets, spraying with oil in between each one.  Spoon the cooled mixture down the length of the filo, just to one side of the middle.  Wet the borders and turn in the short sides.  Turn in the smallest of the long borders, then roll the filo up, leaving it seam-side down.

Spray with the low-cal oil again to help the filo brown in the oven.  Bake the strudel in the oven for about 30 minutes until it’s crisp and a light golden brown.

Hairy Biker Dieters Go Veggie

Chocolate mini rolls




Makes: 12
60g cocoa powder
30g butter, melted, plus extra for greasing
1 tsp vanilla extract
4 tbsp boiling water
6 large eggs, separated
150g caster sugar

For the filling:
150g butter, softened
300g icing sugar
1 tsp peppermint essence

To finish:
200g plain chocolate, 70% cocoa solids
200g milk chocolate
100g white chocolate 

Heat the oven to 180C/fan 160C/gas 4. Grease two, 30cm x 20cm Swiss roll tins with butter. Line the base of each tin with a piece of greased greaseproof paper.
Sieve the cocoa powder into a small bowl, add the butter, vanilla extract and boiling water and mix together. Set aside.
Whisk 100g of the caster sugar and egg yolks together until light, thick and fluffy. Add the chocolate mixture and whisk until combined.
In a separate bowl, whisk the egg whites to stiff peaks. Add the remaining 50g of caster sugar and whisk until the sugar has dissolved.
Beat one third of the meringue mixture into the chocolate mixture to loosen the mix. Using a large metal spoon, fold the remaining egg whites through the mixture.
Divide the mixture between the two lined tins and level out. Bake for 12 – 18 minutes.
Remove from the oven and place on cooling racks. Cover the tins with a damp tea towel and leave to cool completely.
For the filling, beat the butter until soft and gradually beat in the icing sugar. Add the peppermint essence and continue beating until white, soft and fluffy.
Turn the cakes upside down onto 2 sheets of greaseproof paper and peel off the baking paper. Turn the cakes so that the short end is facing you. Score a line 4cm in on both short ends of both cakes. Spread the peppermint cream over the top and towards the edges.
Starting from the front short edge, roll up the cake, stopping in the middle. Repeat the same from the back until both rolls meet in the middle. Cut down the centre between the rolls.
Repeat with the remaining sponge, so you have four rolls. Trim the ends and cut each roll into three so you end up with twelve mini rolls.
Place the rolls, seam side down on a cooling rack and chill in the fridge for 15 minutes to firm up.
To finish, melt the plain and milk chocolate together in a bowl set over a pan of barely simmering water. Place the cooling rack over a baking tin (to catch the chocolate) and dip, spread or pour the chocolate over each mini roll to coat. Leave to set.
Melt the white chocolate in a bowl set over a pan of barely simmering water. Spoon into a small disposable piping bag and snip off the end. Pipe fine stripes across the width of the mini rolls, then leave to set.



Roasted Cod with Parma Ham and pepper




Serves 4

1 red pepper cut into 3cm/1in chunks
1 yellow pepper cut into 3cm/1in chunks
2 courgettes cut into 2cm/1in slices
1 medium red onion cut into thin wedges
1 tsp olive oil
4 x 150g/5½oz thick, skinless cod fillets
4 slices of Parma ham or any other sliced prosciutto
10g dry white breadcrumbs
10g finely grated Parmesan
2 tbsp finely chopped parsley
2-3 tbsp balsamic vinegar
sea salt and freshly ground black pepper


Preheat the oven to 200C/180C Fan/Gas 6.

Put the peppers, courgettes and onion on a large baking tray and drizzle with oil. Season with salt and pepper and toss everything together until the vegetables are lightly coated. Roast for 20 minutes until softened and lightly charred.

Pat dry the fish on kitchen paper and check for any bones. Remove any that you see with tweezers. Season the fish with black pepper and wrap each fillet loosely with a slice of ham.

Remove the tray and make gaps for the fish. Place the fish on the tray. Mix the breadcrumbs with the Parmesan and parsley and scatter over the fish and vegetables.

Bake for another 12–15 minutes or until the fish is cooked, the ham has crisped and the breadcrumbs are lightly browned.

Serve the cod hot, drizzled with a little balsamic vinegar.

Hairy dieters

Coconut and cherry macaroon bars


Makes 16

100 g desiccated coconut
3 medium egg whites
110 g caster sugar
35 g plain flour
150 g glace cherries, cut into quarters
100 g dark chocolate (70 % cocoa), coarsely grated
50 g dark chocolate (70 % cocoa), melted

20 cm x 30 cm x 5 cm tin, with a loose bottom, grease and line.

Preheat the oven to 180c/160c fan/gas 4.

Place the desiccated coconut in a large frying pan oven a low heat and toast until just golden.  Set aside to cool.

Place the egg whites in a large bowl and whisk until soft peaks form.  Gradually add the sugar, whisking all the time, until the egg whites are thick and glossy.  Using a large metal spoon, fold in the flour, cherries, grated chocolate and coconut, until well incorporated.  Spread the evenly and  in the prepared tin and bake for 45 minutes.

Place the tin on a wire rack to cool. Drizzle over the melted chocolate.

Place the whole tin in fridge to set before cutting into slices. The slices will keep for 5 days in airtight container.

Luis Troyano - Bake it great

Thursday, 22 November 2018

Cheshire cheese and onion rolls



30 g butter
1 tsp. olive oil
1 large red onion, diced
600 g strong white bread flour
12 g instant yeast
1 tbsp caster sugar
1 tsp fine salt
½ tsp freshly ground pepper
90 ml boiling water
220 ml whole milk
150 g crumbled Cheshire cheese
2 tbsp sesame seeds

Heat the butter and oil in a frying pan over a low heat, add the onions and cook until just translucent. Tip into a bowl to cool.
Place the flour, yeast, sugar, salt, and pepper in a large bowl. (Place the yeast and salt on opposite sides.) Combine the boiling water and milk and add 2/3 to the bowl, mixing with your fingers or a dough hook. Gradually add more liquid until all the dry ingredients are picked up and you have a soft dough. Tip onto a floured surface and knead for 10 minutes, or use the dough hook of a stand mixer for 6 minutes, to obtain a soft, silky dough. Oil a large bowl, tip the dough in, cover with plastic wrap and leave to double in size, between 1-2 hours.
Place the dough on a floured work surface and gently knead in the cheese. Weigh the dough and divide into 13 equal pieces. Roll each piece into a ball and place on 2 parchment-lined baking sheets. Cover and leave to rise until doubled, about 1 hour.
Heat the oven to 180c/160c fan/gas 6. Mist the rolls with water and sprinkle on the sesame seeds. Bake for 20 minutes, or until golden and the bottoms sound hollow when tapped. Leave to cool completely on a wire rack.
Luis Troyano Bake it Great

Chicken, Spinach and Mustard Cobbler


It’s pure comfort food and works well instead of a traditional Sunday roast or with leftover turkey on Boxing Day.

Serves 4

3 skinless chicken breasts
25g butter
250g baby spinach
1 egg, beaten
Sea salt and freshly ground black pepper

FOR THE SCONES
175g self-raising flour, plus extra for dusting
1 tsp baking powder
30g grated Cheddar cheese
1 tbsp finely chopped tarragon
1 tbsp finely chopped flat-leaf parsley
½ tsp fine salt
½ tsp freshly ground black pepper
100g cold butter, grated

FOR THE WHITE SAUCE
60g butter
60g plain flour
300ml milk
300ml chicken stock
1 tbsp Dijon mustard
1 tbsp wholegrain mustard
2 tbsp Worcestershire sauce

Preheat the oven to 200°C/180°C fan/ gas 6. 

Lay a sheet of foil on your work surface. Place the chicken breasts, butter and a generous pinch of sea salt and pepper on top then gather the foil around it. Place the foil package on a baking tray and bake in the oven for 15 minutes. Remove and allow to cool in the foil for 20 minutes, then unwrap and roughly chop the chicken.

Meanwhile, make the scones. Mix together the 175g flour, baking powder, grated Cheddar, herbs, fine salt and pepper in a bowl. When combined, rub in the grated butter with your fingers, until it is well dispersed (the mixture will have a fine crumb texture). Add just enough cold water (3–4 tablespoons) to bring the crumbs together to form a dough, taking care not to overmix, as this will make the scones tough. Form the dough into a ball, wrap it in clingfilm and place it in the fridge for at least 20 minutes.

Bring a large pan of salted water to the boil and blanch the spinach leaves for 1 minute. Refresh in iced water, until cool, then drain well. Squeeze out the excess water with your hands, a handful at a time. Roughly chop the spinach and set it aside.

While the scone dough is resting in the fridge, make the white sauce. Melt the butter in a medium saucepan and when it starts bubbling whisk in the flour. Cook for 30 seconds, stirring, then gradually whisk in the milk and stock, a little at a time. When all the milk and stock have been added, bring the sauce to a gentle simmer and cook for 10 minutes, whisking regularly to prevent it catching on the bottom of the pan. Remove from the heat, add both mustards, the Worcestershire sauce and season with sea salt. Add the chicken and spinach and mix well.

Remove the scone dough from the fridge and unwrap it. Dust the work surface with flour and roll out the scone dough to a thickness of 2cm, then cover it loosely with clingfilm and leave it to rest for 20 minutes.

Put the chicken and spinach mix in an ovenproof dish (approximately 30 x 30cm) or four individual dishes (approximately 15cm in diameter). Cut out 25–30 rounds of scone dough, about 4–5cm in diameter, and place them on top of the chicken mix, without overlapping them. Brush the scones with the beaten egg. Bake for 20–25 minutes until the scones are golden and the chicken mix is bubbling.

Marcus Wareing - New Classics

Wednesday, 21 November 2018

Aubergine, Freekeh and Cashew Tagine



`
Freekeh is a roasted green wheat that brings out nuttiness and earthiness in this tagine. It is similar in bulgur wheat but is a little softer.  It is readily available in most supermarkets.

TAGINE

100g of cashew nuts
200g of freekeh
6 tbsp of vegetable oil
2 large onions, finely chopped
3 garlic cloves crushed
1 knob of fresh ginger, 2cm long, grated
2 tbsp of tomato puree
400ml of passata or a 400g tin of chopped tomatoes
250ml of vegetable stock
1 tbsp of sherry vinegar
1 tsp black treacle
50g of currants
2 tsp saffron strands, soaked in 1 tbsp of warm water for 10 minutes
2 aubergines, cut into 2cm dice
1 bunch of coriander chopped
Sea salt
Freshly ground black pepper

SPICE MIX
2 tbsp of cumin seeds
1 tbsp of fennel seeds
1 tbsp of yellow mustard seeds
1 tsp coriander seeds
1 tsp ground turmeric
1 tsp ground cinnamon
1 tsp sweet smoked paprika
2 tbsp of plain flour
1/2 tsp table salt

Preheat the oven to 200°C/gas mark 6.

Place the cashew nuts on a roasting tray and bake for 6–10 minutes until golden.

Remove, leave to cool, then chop roughly. Reduce the oven temperature to 160°C/gas mark 3.

Cook the freekeh for half of the time stated on the packet instructions, then drain.

Heat 2 tablespoons of the vegetable oil in a large casserole dish over medium heat. Add the onions, season with sea salt and pepper and sauté for about 10 minutes until they are soft but not coloured. Add the garlic and ginger for the last 3–4 minutes, then add the tomato purée, the passata or chopped tomatoes, stock, vinegar, treacle, currants and saffron to the casserole and remove from the heat.

Heat a dry large frying pan over high heat and, when hot, add the spices for the spice mix and stir them for 3–4 minutes until fragrant. Transfer the spices to a mortar and crush with the pestle. Mix with the flour and table salt in a bowl.

Add 2 tablespoons of vegetable oil to the frying pan and place back on the heat. Season the diced aubergine generously with the spiced flour and fry it in the oil, in batches, until golden, adding more oil with each batch as necessary.

Add half of the chopped coriander to the casserole and mix well. Add the part-cooked freekeh and the spiced aubergine. Sprinkle with three-quarters of the cashew nuts.

Add half of the chopped coriander to the casserole and mix well. Add the part-cooked freekeh and the spiced aubergine. Sprinkle with three-quarters of the cashew nuts.

New classic - Marcus Wareing

Tagliatelle with Butternut Squash, Hazelnuts and Crispy Sage



Serves 4

1 butternut squash, peeled, halved, deseeded and diced
2 bay leaves
4 sprigs of thyme
½ nutmeg, grated
75 g butter
80 g blanched hazelnut, roughly chopped
20 sage leaves
350 g tagliatelle pasta
Sea salt and freshly ground black pepper

Put the diced squash in a medium saucepan, cover with cold water, season with a generous pinch of salt and add the bay leaves and thyme.  Bring to the boil and simmer for 20-25 minutes until tender, then strain off the water and remove the bay leaves and thyme sprigs.

Add the nutmeg and 25 g of the butter and lightly mash the squash.  Season to taste and keep warm.

Heat the remaining 50 g in a large frying pan over high heat.  When foaming, add the hazelnuts and sage.  Season with sea salt and pepper and cook for 5-8 minutes until golden and crispy, and the butter has browned.

Cook the tagliatelle according to the packet instructions.  Drain and mix with most of the hazelnut and sage butter. Gently mix through the butternut squash mash and serve, topped with the remaining hazelnut, sage and brown butter.


New classics - Marcus Wareing

Tuesday, 20 November 2018

Stilton & Walnut Bread




100 g strong white flour plus extra dusting
400 g wholemeal flour
10 g tsp salt
20 g yeast
50 ml butter
300 ml water
100 g stilton cheese, crumbled
125 g walnut, chopped

Put the flour, salt, yeast and butter in a large bowl.  Add the water, a little at a time, and gradually incorporate all the flour from the sides of the bowl.

Turn the dough out onto a lightly floured surface and knead for 5 minutes until the dough is smooth and pliable.  Put the dough back in the bowl a and leave to rise for 1 hour. 

Line a baking tray.  Add the stilton cheese and walnut to the dough and mix well together.  Divide the dough into three pieces and roll each one into a long sausage.  Plait the dough  – place the three strips side by side and join them at the top, then bring the right strip over the middle strip, then the left strip over, and continue until the plait is complete.   Place on the baking tray and leave to rise for 1 hour.

Preheat the oven to 230c/ gas 8.   Bake in the oven for 30 minutes until golden brown, then transfer to a wire rack to cool.

100 great bread Paul Hollywood