Archive for December, 2012

Dec 31

Honey Roasted Rhubarb

Honey Roasted Rhubarb
 

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Author:
Recipe type: Dessert
Serves: 8

Ingredients
  • 500g rhubarb, trimmed, washed and cut into 5cm pieces
  • 1 orange
  • 1 vanilla pod
  • 6 tbsp clear honey

Instructions
  1. Preheat the oven to 150C, gas mark 3
  2. Put the Rhubarb in a roasting tin large enough to hold it in a single layer
  3. Pare in the zest from the orange and squeeze in the juice
  4. split the vanilla pod and scrape ou tthe seeds
  5. using a fork, whisk the seeds into the orange juice.
  6. Trickle over the honey and gently mix everything together.
  7. Cover loosely with foil and bake for 40-45 mins, until the rhubarb is tender.
  8. The pieces of rhubarb should keep their shape rather than cook to mush.
  9. Serve the rhubarb warm along with all the sticky sweet juices, ice cream and a biscuit or two.

Nutrition Information
Calories: 55 Fat: 0.1g Saturated fat: 0g Carbohydrates: 13.6g Sugar: 12.9g Salt: Trace Fibre: 1.6g Protein: 0.8g

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Posted in Dessert

Dec 31

Purple Sprouting Brocolli and Mozzarella Salad

Purple Sprouting Brocolli and Mozzarella Salad
 

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Recipe type: Salad
Serves: 8

Ingredients
  • 1 garlic bulb
  • 1.2kg purple sprouting brocolli
  • 2 tbsp extra virgin olive oil
  • 1 lemon, juice
  • 2 buffalo mozzarella balls
  • 50g blanched hazlenuts, toasted and roughly chopped

Instructions
  1. Wrap the garlic bulb in foil and roast for 1 hour in the oven. The garlic should soften and start to caramelise ever so slightly
  2. bring to the boil a large pan of lightly salted water.
  3. Blanch the brocolli for 2-3 minutes until just tender
  4. Allow to cool a little, then lightly dress with 1tbsp olive oil, half the lemon juice and a little salt and pepper.
  5. Tear over the mozzarella.
  6. Carefully peal the garlic, try to remove the cooked cloves intack but dont worry if they tear.
  7. Scatter the roast garlic over the brocolli along iwth the hazelnuts
  8. Drizzle over the remaiing olive oil and lemon juice and season before serving

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Posted in Side

Dec 31

Roast Chicken with Shallots and Apple Balsamic Vinegar

 

Roast Chicken with Shallots and Apple Balsamic Vinegar
 
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Recipe type: Main
Cuisine: English
Serves: 8

Ingredients
  • 2 organic Chickens, each about 1.5kg
  • 50g unsalted butter
  • 2 tbsp olive oil
  • 20 shallotts, peeled
  • 6 garlic cloves, unpeeled
  • 20 bay leaves
  • 4 tbsp apple basamic vinegar

Instructions
  1. Preheat the oven to 180C, gas mark 4
  2. Un-truss the chickens and streach out the legs.
  3. Place the birds in a suitably sized roasting tin
  4. Rub half the butter gently into their skin
  5. Trickle over the olive oul and season well
  6. Scatter the shallots and garlic around the birds.
  7. Scrunch the bay leaves to release their oils, then tuck them in and around the chickens.
  8. Roast for 1 hour, trickle vinegar over the shallots and stir well.
  9. Cube the remaining butter over the chicken and roast for a further 10 mins, or until the chicken is cooked through an the juices show no sign of pink.
  10. Rest the birds somewhere warm for 15 mins.
  11. Carve the chicken and serve with the tender shallots and the buttery chicken and balsamic juices.

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Posted in Chicken, Main

Dec 31

Baked butternut squash and taleggio risotto

Baked butternut squash and taleggio risotto
 

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Recipe type: Main
Cuisine: Italian
Serves: 6

Ingredients
  • 1 butternut squash (about 1.25kg), peeled, deseeded and cut into 2cm cubes
  • 3 garlic cloves, skin left on
  • 5 thyme sprigs
  • 3tbsp olive oil
  • 25g unsalted butter
  • 1 echalion or banana shallot, finely sliced
  • 500g carnaroli rice
  • 150ml white wine
  • 1litre vegetable or chicken stock
  • 100g white breadcrumbs
  • 1 lemon, zest and juice
  • 30g grated parmigiano reggiano
  • 25g flat-leaf parsley, chopped
  • 200g taleggio, cut into 2cm cubes

Instructions
  1. Preheat oven to 200C. Toss together squash, garlic, thyme and olive oil. Season, spread out on roasting tray and cook in oven for 20mins.
  2. Meanwhile, heat butter in large casserole dish over medium heat. Add shallot and rice. Stir for about 5mins, then add wine; simmer for 2mins. Bring stock to boil in separate small saucepan.
  3. Remove squash from oven, discard thyme and set aside garlic. Reduce oven temp to 180C. Add squash to pan with rice, then pour in stock, stirring well. Cover pan with tight fitting lid and bake for 15mins.
  4. To make breadcrumb crust, remove cooked garlic from skin and finely chop. Mix with breadcrumbs, lemon zest, parmigiano reggiano and half parsley; season.
  5. Take risotto out of oven and stir through taleggio, remaining parsley and lemon juice. Sprinkle breadcrumbs evenly over top and return to oven, uncovered for further 10-15mins until golden on top and bubbling below. Allow to stand for 10mins before serving.

Nutrition Information
Calories: 657 Fat: 22.9g Saturated fat: 10.7g Carbohydrates: 95.1g Sugar: 9.4g Salt: 2.7g Fibre: 4.1g Protein: 17.5g

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Posted in Italian, Main

Dec 31

Spider fairy cakes

Spider fairy cakes
 

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Recipe type: Snack
Cuisine: Halloween
Serves: 12

Ingredients
  • 115g unsalted butter, cut into small cubes
  • 115g golden caster sugar
  • 1 orange, zest
  • 2 eggs, separated
  • 5tbsp whole milk
  • 140g plain flour
  • 1tsp baking powder
  • TO DECORATE
  • 250g fondant icing
  • Writing icing
  • Liquorice allsorts

Instructions
  1. Preheat oven to 170C. Line 12-hole cupcake tin with paper fairy cake cases. Using electric beaters, beat together butter and sugar until light and fluffy. Beat in orange zest and egg yolks, then mix in milk until have smooth mixture.
  2. Sift in flour, pinch of salt and baking powder; fold in until combined. In separate, clean bowl, beat egg whites until stiff, then fold into batter. Divide mixture between paper cases and bake for 20-25mins. Leave to cool in tin set on wire rack.
  3. Roll out fondant icing to thickness of £1 coin. Stamp out 7cm circles using biscuit cutter and lay on top of cakes. Decorate with spiders, ghosts, pumpkins or scary faces, using writing icing and liquorice allsorts.

Nutrition Information
Calories: 259 Fat: 9.6g Saturated fat: 5.8g Carbohydrates: 40.1g Sugar: 30.3g Salt: 0.2g Fibre: 0.5g Protein: 3g

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Posted in Snack

Dec 31

Blackout cake

Blackout cake
 

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Author:
Recipe type: Snack
Cuisine: American
Serves: 10

Ingredients
  • CUSTARD FILLING
  • 75g cornflour
  • 600ml whole milk
  • 300g golden caster sugar
  • 1tbsp golden syrup
  • 100g cocoa powder, sifted
  • 1tsp vanilla extract
  • 100g unsalted butter, diced
  • CAKE
  • 180g unsalted butter, diced plus extra for greasing
  • 300g golden caster sugar
  • 3 eggs
  • 1tsp vanilla extract
  • 50g cocoa powder
  • 1tsp baking powder
  • 1tsp bicarbonate of soda
  • 280g plain flour
  • 200ml whole milk

Instructions
  1. Start by making filling. Blend cornflour with 200ml milk until smooth. Bring remaining milk to boil in small saucepan with sugar, syrup and cocoa, whisking until smooth. Add cornflour and milk mixture and bring to boil, stirring constantly until have rich, thick custard. Remove from heat and add vanilla and butter, stirring until melts and is smooth (if seems lumpy, give it a whizz in food processor). Pour into large bowl, cover surface with clingfilm and set aside to cool.
  2. Preheat oven to 190C; grease 2*20cm loose-bottomed cake tins (at least 5cm deep) and line with baking parchment. Cream butter and sugar together in food processor, then incorporate eggs one at a time. Add vanilla, scraping down sides of bowl as necessary. Sift together dry ingredients and add half at a time to creamed mixture. Finally add milk with motor running. Divide mixture between cake tins and smooth surface of each. Bake for 30-40mins until skewer inserted into centre comes out clean. Run knife around collar of each cake and leave to cool.
  3. When cakes are cold, slice each one in half lengthways using bread knife. To make blackout, whizz one of top halves to crumbs in food processor. To assemble cake, leave one of cake bases on tin base. Place on wire rack set over sheet of foil (to catch excess custard and crumbs). Spread this with one quarter of custard, taking it almost to rim. Sandwich with remaining cake base (removed from tin) and spread another quarter of remaining custard over surface. Top with last layer of cake and use rest of custard to coat top and sides. To finish, liberally coat whole thing with crumbs and transfer carefully to serving plate. Chill for at least 2hrs, then remove from fridge 15-30mins before eating.

Nutrition Information
Calories: 727 Fat: 31.9g Saturated fat: 19.6g Carbohydrates: 99.5g Sugar: 69.4g Salt: 0.9g Fibre: 2.7g Protein: 10.5g

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Posted in Snack

Dec 31

Sage slow roasted pork belly

Sage slow roasted pork belly
 

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Recipe type: Main
Serves: 6-8

Ingredients
  • 2 garlic bulbs, cloves separated
  • 30ml olive oil
  • 1.5kg pork belly
  • 1tbsp sea salt
  • 20g sage

Instructions
  1. Preheat oven to 160C. Arrange garlic in baking dish. Rub oil over pork and salt into skin. Place skin-side down on top of garlic, and cook for 3hrs.
  2. Increase heat to 220C. Turn over pork and cook for further 40mins adding sage for final 10mins or until skin is golden and crunchy.

Nutrition Information
Calories: 569 Fat: 50.4g Saturated fat: 21.2g Carbohydrates: 0.6g Sugar: 0.1g Salt: 2.7g Fibre: Trace Protein: 28.3g

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Posted in Main

Dec 31

Mustard slow roast beef

Mustard slow roast beef
 

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Recipe type: Main
Cuisine: English
Serves: 6

Ingredients
  • 2tsp yellow mustard seeds
  • 1tsp sea salt flakes
  • 1tsp cracked black pepper
  • 1tbsp thyme leaves
  • 60ml olive oil, plus 1tbsp
  • 1.5kg boneless beef rib eye or sirloin

Instructions
  1. Preheat oven to 120C. Put mustard seeds, salt, pepper and thyme in mortar and pound with pestle until lightly crushed. Add 60ml olive oil and pound until combined. Set aside.
  2. Brush beef with remaining 1tbsp oil. Heat large non-stick frying pan over high heat and cook beef 1-2mins each side or until brown. Remove from pan and rub mustard mixture over beef. Put on rack over roasting dish and roast for 1hr 30mins for medium rare. Rest for 10mins before serving.

Nutrition Information
Calories: 464 Fat: 33.4g Saturated fat: 11.9g Carbohydrates: 0.1g Sugar: Trace Salt: 0.9g Fibre: Trace Protein: 40.7g

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Posted in Main

Dec 31

Thyme and garlic slow roast chicken

Thyme and garlic slow roast chicken
 

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Recipe type: Main
Cuisine: English
Serves: 6

Ingredients
  • 2 lemons, quartered
  • 1.6kg whole chicken
  • 2 garlic bulbs, halved
  • 8 thyme sprigs
  • 2tbsp olive oil
  • 125ml chicken stock
  • 125ml white wine

Instructions
  1. Preheat oven to 160C. Put one quartered lemon in chicken cavity, then tie legs together with kitchen string.
  2. Put garlic, thyme and other quartered lemon in roasting dish and top with chicken. Brush with olive oil and sprinkle with a little sea salt. Pour stock and wine into dish and cover with foil. Roast for 2hrs.
  3. Remove foil from dish, increase temp to 200C and roast for further 25mins until skin is golden and chicken is cooked through. Carve and serve.

Nutrition Information
Calories: 374 Fat: 25.7g Saturated fat: 7.1g Carbohydrates: 1.5g Sugar: 1.1g Salt: 0.5g Fibre: Trace Protein: 34.2g

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Posted in Main

Dec 31

Crispy bacon wrapped butternut squash

Crispy bacon wrapped butternut squash
 

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Recipe type: Side
Serves: 4

Ingredients
  • 12 rashers smoked streaky bacon
  • 1 butternut squash, quartered and deseeded
  • 60ml olive oil

Instructions
  1. Preheat oven to 160C. Wrap 3 bacon rashers around each squash quarter and put in baking dish. Add oil, salt and pepper and toss to coat. Roast for 1hr 15mins until tender.

Nutrition Information
Calories: 429 Fat: 30.3g Saturated fat: 7.7g Carbohydrates: 24.9g Sugar: 13.5g Salt: 2.2g Fibre: 4.8g Protein: 14.2g

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Posted in Side

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