sausage and bean casserole / tuscan bean soup

Delightfully rich Italian style casserole, served
with garlic bread -- and a delicious soup for next day

for 4
for the casserole:

• 150ml/5fl oz olive oil
• 1 large onion (or medium and small shallots)
• 8 good size meaty pork sausages
• 4 tbsp chopped fresh rosemary and parsley
• 2 cloves garlic pressed
• 1 tsp finely chopped dried chilli
• 4 carrots, peeled and finely chopped
• 4 celery sticks, finely chopped
• 2 x 400g cans borlotti and/or cannelloni beans 
• 400g (after shelling) broad beans (if in season - if not, another can of beans)
• salt and pepper to taste
• 500 ml mushroom stock (or veg stock)
• 20 cherry tomatoes, halved

for the garlic bread:
(this is all it needs for an accompaniment)

• baguette halved and cut into 75mm section
• olive oil
• 3 cloves garlic

1. Method
2. for the casserole:

• In a large saucepan, heat the olive oil until hot. 
• Chop then shallow fry half the onion in a casserole pan, until soft.
• Add the sausages and fry until slightly browned. 
• Add rosemary, garlic and the chilli and fry for a further minute.   
• Add the carrots, celery and broad beans (if used) and fry for a further three minutes.  
• Add the stock, cover with a lid and leave to simmer on a low heat for 20 minutes.
• Remove the lid, remove the sausages and cut into three pieces.
• Place the sausages back in the casserole with the cherry tomatoes and the rest of the onion or shallots, taste and season with salt and pepper.  
• Carry on cooking without the lid on a low heat for another 10 minutes allowing the sauce to thicken.
  
• Drain the canned beans, keeping the liquid, and add to the casserole. Continue to cook for a further 10 minutes. 
• Add some of the retained bean liquid if it seems too thick.  

 for the garlic bread:  

• Press the garlic and mix with the olive oil. 
• Spread this mixture over the cut face of the bread.   
• Brush the crust side with extra virgin olive oil and place on a hot griddle, turning until both sides are crusty. This will take about 6 minutes or so.

SOUP

If you have some of the casserole left over with a fair amount of liquid, beans and veg, you can use this as the soffrito for a tuscan bean and ham soup.

Just add to the pan:

• 1 medium onion, chopped.
• 100g shredded ham, preferably thick pieces (or lardons, fried in a dry pan until brown)
• 2 cloves garlic, pressed
• 4 more tbsp parsley and rosemary
• 1 litre mushroom stock (or veg or beef stock)
• season to taste
• you could add more beans and veg if you think it needs it

Bring to the boil then simmer with the lid on for about 15 minutes.

salmon ceviche

Very tasty as a tapa!

Tasty as a starter but would work as a main course with quantities doubled.
Other fish possible: in Spain we have had something similar with hake.
There are many variations.  I think cream is unusual as an ingredient.  Some others add chopped chilli rather than horseradish.

Per person as a starter:

• 100g raw salmon fillet
• 50g onion, finely chopped
• 50g gherkins, well drained and finely chopped
• 1tsp French mustard
• 1tsp horseradish sauce
• 50ml double cream
• 1 tbsp lime juice
• 1 tbsp dill, finely chopped

Cut up the fish into small strips, place in a bowl and stir in the other ingedients.
Chill and serve.

sour dough bread

the best bread you ever tasted. takes a long time but not a lot of effort, especially if you knead it with a mixer and dough hook.

Ingredients:
List 1

• 200g water
• 120g sourdough starter [see note 1 below]
• 236g whole wheat flour

List 2 [see also note 2 below]

• 274g water
• 85g rye flour
• 250g white bread (ie, 'strong') flour
• 170g spelt flour
• 13 grams (scant tbs.) salt

Method:

Evening of Day 1:

• Mix all List 1 ingredients together
• Ferment (let sit out at room temperature covered loosely with plastic) at 20C for 12 hours.

Morning of Day 2:

• Add List 2 ingredients to day 1 mix
• Knead until elastic, place in plastic covered bowl and refrigerate for 24 hours.

Morning of Day 3:

• Form a boule (round loaf) and ferment (let sit out on counter) 5 hours at 20C in a greased baking tray. Or use a loaf tin.
• Bake at 250C (or highest temperature possible) for 40-45 minutes.
  
  
  
  
  NOTE 1. 
  To make the starter:
  - 150mg wholewheat flour.
  - 150ml water.
  Mix together in a large glass jar. Leave open and at room temperature. The mixture should ferment.
  Each day for the next five days, throw away two-thirds of the mixture, and top up with a similar amount of flour and water
  At the end of the 5 days the mixture should be slowly bubbling at room temperature.
  It can then be kept in the fridge until needed. 
  If it stops bubbling bring back to room temperature again.
  If you do not use the starter, periodically throw away half and top up again with new flour and water. 
  
  NOTE 2.
  The mix of flour here works well but others work well too: eg a 5 flours mix of strong wholewheat, strong white, rye, spelt and granary.
   
  

potatoes boulangère

crunchy on top, liquid below 
- a good accompaniment to drier dishes that requires no last minute work 

for 4-6

900g potatoes, peeled, sliced thinly
1 large onion, finely chopped (or leek)
200ml veg stock
200ml milk
50g butter
salt and pepper seasoning

• Preheat the oven to 180C
• Butter generously a shallow baking dish (base and sides)
• Place a layer of potato slices in the base, season
• Add a layer of chopped onion
• Continue to add layers until all done, finishing with a neatly arranged layer of potato
• Mix the stock and milk and pour over the potatoes
• Dot with flecks of butter
• Bake for at least 60mins until the potatoes are cooked and golden brown on top

baked salmon with puy lentils

impressive looking and tasty dish to bring to table, and which can be cooked quickly.  

for 6*

750g* whole side of salmon, skinned (preferably wild)
150g cream cheese (eg Philly)
clove garlic, crushed
1 lemon, grated rind plus 1tsp juice
25g fresh breadcrumbs
25g grated parmesan
2tbsp chopped dill, plus extra to garnish
paprika

200g puy lentils (dry)
200g green beans, chopped **
25g flat leaf parsley, chopped (or dill)
2 tbsp dijon mustard
2 tbsp capers, rinsed and chopped
2 tbsp olive oil

*  this gives generous portions - a somewhat smaller side of salmon would work, or separate fillets of about 150g per person. If you prefer to serve plated up rather than bringing as one dish to the table, fillets may be better.
** you could also add or substitute some caramelised onion, cherry tomatoes, or carrots finely chopped, and you could cook in vegetable stock for more flavour

Place the lentils in a saucepan, just cover with water and bring to the boil.
Reduce heat and simmer for 30 minutes or until tender.
Drain.
Stir in the beans, mustard, capers and oil.

Meanwhile,
Preheat the oven to 200C.
Season salmon both sides and place on a greased greaseproof paper on a roasting tin
Mash the cream cheeses with the garlic, salt and pepper and lemon rind and juice
Spread evenly across the entire side of salmon
Mix together the breadcrumbs, parmesan and parsley and sprinkle over the cream cheese to form an even coating
Sprinkle with the paprika
Bake in the oven for about 15min, until the salmon is opaque pink.

Place the lentils on a warmed serving plate
Carefully lift the salmon onto the lentils
Garnish with dill sprigs.

Serve with potatoes boulangère to give some liquid in addition, or with a jus

Provencal braised lamb with puy lentils

For 4

For the braised lamb:
• ½ leg of lamb
• 2 onions, sliced
• 3 cloves of garlic
• 24 cherry tomatoes
• small bunch of thyme
• olive oil
• 3 bay leaves
• black olives, stoned
• ½ bottle good red wine
• 150ml/5fl oz lamb stock
  For the lentils:
• 150g/5oz puy lentils
• 200g/7oz of carrot, onion and celery, finely diced 
• 3 bay leaves
• 3 tbsp olive oil
• 500ml/17fl oz chicken stock
• 12 cherry tomatoes
• 1 lemon

Method

For the lamb, sear in a casserole dish in the olive oil until well browned.

Remove and add the onion and garlic and tomatoes. 

Cook for a minute or two and add the lamb.

Add the stock, red wine, bay leaves and olives and thyme.

Cover and cook in the oven at 180/350/Gas 4 for two hours. The lamb should be almost falling off the bone.

Meanwhile, fry the carrot, onion and celery with the olive oil for a few moments then add the chicken stock and tomatoes, bay leaves and lentils.

Simmer until the liquid has gone and the lentils are tender. Add a splash more oil and the lemon juice. 

Take the lamb out, reduce the stock for a moment and flake off some big chunks of lamb. 

Place a pile of lentils in a rustic dish and pile the lamb on top. Spoon the sauce around and over and serve.

Cauliflower cheese soup

Very comforting smooth, rich winter soup

Enough for about 6 servings

• Cauliflower - half a good sized head *
• ground nut oil and butter for frying
• 1 large potato (~200g)
• 1 large onion (~175g)
• 3 sticks celery
• 1 tsp nutmeg
• 2 cloves garlic, mashed 
• 1.25 l vegetable stock (or water plus 1 dessertspoon soy sauce)
• ground black pepper - generous amount
• salt - a couple of pinches
• 100g parmesan finely grated *
• 100ml double cream

1. Roughly cut up the 4 vegetables into small pieces.
2. Fry them gently in some oil and a knob of butter in a large saucepan until softened but not browned, about 5 minutes. 
3. Stir in the nutmeg and garlic, salt and pepper.
4. Cover with the stock and bring back to a boil.
5. Simmer for 30 minutes, with the lid on, then allow to cool for 10 minutes or so.
6. Blend with a hand blender in the pan.
7. Stir in the cheese and cream.
8. Bring slowly back to the boil and stir until all is smooth.  Add a little more boiling water if it seems too thick at this stage.
9. Serve with a sprinkling of nutmeg and/or a swirl of cream.

* You could use leftover cauliflower cheese, using the remains of the cheese sauce, making up the quantities as necessary.  Other cheeses than parmesan can also be used, such as gruyere or cheddar - generally hard and gratable with a fairly strong flavour.

Phad thai

A great Thai standby, easy and quick if you have the ingredients

For 2
Oil (eg ground nut) for frying
100g medium rice noodles (ie 50g per person)
2 spring onions, split lengthwise and cut into 1 inch lengths (plus 2 more split lengthwise for garnish)
1 clove garlic, finely chopped
1 tsp tamarind paste
3 tbsp Thai fish sauce
juice of 1/2 lime (keep rest for garnish)
100g cooked chicken meat (or cooked prawns)
50g beansprouts (more for garnish)
salted peanuts, finely chopped (for garnish)

1. Soften the noodles by pouring boiling water over them in a bowl and leaving to stand for about 8 minutes.
2. Mix up the tamarind sauce, fish paste and lime juice in a small bowl.
3. (You can run them under cold water after that, drain and toss them in a little oil so they dont stick together.)
4. In a wok over a high heat get the oil to sizzling temperature.
5. Stir fry the spring onions and garlic, for 30 secs.
6. Add the chicken/prawns and stir fry briefly.
7. Add the noodles then the tamarind mixture, then beansprouts. 
8. Keep stirring until all warmed through.
9. Serve in the centre of the plate, and garnish each plate with a spring onion, a lime wedge and a small pile of peanuts and one of beansprouts.

Alternatives:

• To be really authentic, add 1 tsp sugar to the tamarind mixture (but works without to my taste)
• Add a carrot, chopped into matchsticks, and cook with the onions
• Add a small egg to the wok after frying the veg and stir fry until cooked like broken up omelette
• Add a little chopped chilli if you prefer it hot. Thais usually serve raw chilli separately cut up in rice vinegar, as a condiment.

Doune rolls

From the lovely people at Doune

Great breakfast rolls, also good toasted

Makes 12 rolls

340g granary flour

340g strong white flour

10g dried yeast

1 rounded teasp salt

1 rounded teasp sugar

Hand hot water (about 600ml)

Put all dry ingredients in a large bowl and mix with enough water to make a soft, pliable, slightly sticky dough.

Knead vigorously for 10 mins in a mixer with dough hook (or by hand).
On a floured surface, divide into 12 pieces and shape into balls.
Place on a well floured baking tray, separated, and leave to rise in a warm place for 90 minutes. 

Place in a pre-heated oven for 13 minutes at 220degC.

Cool on a wire rack. 

tuscan bean soup

for 2

400g can cannellini or borlotti beans
(or mix of both - or dried equivalent, soaked overnight)
50g fatty ham cut into small cubes
(traditionally, ham fat or bones are used, not the ham itself)
salt and pepper
400 ml beef stock

for the soffrito:
2 tbsp olive oil (or groundut oil)
1 celery stick finely chopped
1 medium carrot finely chopped
1/2 onion finely chopped
1 sprig or 1 tsp dried rosemary
salt and pepper

Heat the oil in a saucepan and fry all the soffrito ingredients gently for about 15 minutes until well softened.
Add the stock and ham, cover and bring to the boil and simmer for a further 20 minutes.  (Also the beans if dried beans used.)
(If using fat or bones, remove after the 20 minutes).
Add the tinned beans including the liquor in the can and simmer for a further 5 to 10 minutes.
Adjust seasoning to taste.

spice-perfumed shoulder of lamb

from Deborah Golden - gorgeous!

for 6

2.5kg shoulder of lamb
2 heaped tsp sumac
4tbsp edible rose petals (rosewater?)
1 tbsp cumin ground
1/2 tbspground cinnamon
1/2 tbsp dried lime powder (or more sumac)
vegetable oil
2 tsp crushed sea salt

Oven at 160/140 fan
Place the lamb in a roasting tin lined with nonstick baking paper
Grind all the spices inc rose petals together until the petals are ground as finely as possible.
Drizzle a little oil onto the lamb and rub it all over, then sprinkle the spices and salt onto the lamb, making sure they adhere
Roast for 4 hours, then remove, cover with foil for 10 minutes, leave to rest before serving.  Should literally come apart with a fork.

Serve with green salad (tabbouleh?), potatoes or rice.

frittata

this is a great make-it-up-as-you-go-along, thow-anything-in recipe, based on a Mary-Ellen McTague article in the Guardian Saturday magazine, great for summer lunches

For 6 (halve the quants for a generous version for 2)

12 large eggs
100ml cream (richer) or milk (lighter)
S+P
about 250g grated cheese: cheddar or any gratable cheese, or substitute dollops of Philly type cream cheese as the last thing you add, for about half the volume
about 100g meat: chorizo, bacon, ham, salami - or smoked salmon
about 100g vegetables: apraagus, broccoli, spinach, brad beans, peas, whatever's around and in season
(or you could go with 200g veg and no meat)
about 30g fresh herbs: choose what goes with the other ingredients - or what you have - such as chives, tarragon, dill, parsley (especially flat leaf) etc
anything else you think would beef it up: nutmeg, chilli sauce, truffle oil

Oven at 170C
Lightly oil a baking dish (should be large enough for the final mixture to be fairly spread out, otherwise it will not cook through - eg 25x30cm ceramic dish
Blend together the eggs and cream or milk, with some S+P.
Scatter the dry ingredients and mix thoroughly in the dish
Pour over the egg mixture
Bake for 20 minutes, then check to make sure it's cooked through - if not cook a little more.

tabbouleh

I was at a David Hare play recently and a character had to explain what made his salad so special: pomegranate seeds was the answer.  And so it is here. This is based on two Ottolenghi recipes.  I have had many varieties of tabbouleh, as it is a dish that seems to have been popular across the middle east from Persia to the Levant and beyond.   

Enough for 5 or 6 as a starter of side salad

This version does not use bulgar wheat, which is a common ingredient, but you could add it for a less intense flavour, especially as an accompaniment

Chop very finely:
Good bunch of flat parsley,
2 medium tomatoes
Same amount of cucumber
Seeds of 1 pomegranate (about 50g)
A large shallot
2 spring onions

1 tbsp lemon juice
1 tbsp olive oil

Spices: 1 teaspoon each:
allspice
cardamom seeds
nutmeg
cinnamon sticks
black mustard seeds
coriander seeds
cumin

Whizz the spices in an electric grinder (you can substitute already ground spices if you dont have them whole, but whole is much better. The smell after whizzing is heavenly).
When whizzed you will find the shells of cardamom and other seeds have not been ground and come to the top.  Sieve to get just the ground spices.

Mix together all the chopped ingredients.
Stir in the lemon and oil.
Mix in the sieved spices.
Cover and place in the fridge until chilled.

chicken and pork terrine

Ingredients

3 chicken breasts, skin removed

100g chicken livers

350g pork belly, minced

1 tsp salt

2 tsp freshly ground black pepper

1 unwaxed lemon, zest only

2 shallots, finely sliced

2 sprigs lemon thyme, leaves picked

50g pistachios, blanched

20 thin slices streaky bacon

 

Preheat the oven to 180C/350F/Gas 4.

Cut each chicken breast into three big slices and set aside.

Mix the chicken livers into the minced pork and season with the salt and pepper. Add the lemon zest, shallots, thyme leaves and pistachios.

Line a terrine mould or loaf tin with the bacon, leaving enough overhanging to cover the top when filled. Press in the mince and chicken pieces and cover completely with the bacon.

Place the mould in a roasting tin filled with enough water to reach half way up the side of the mould.

Bake in the preheated oven for 1 hour 15 minutes.

Allow to cool for 24 hours in the fridge then slice. Serve with pickled onions or gherkins, toast and salad leaves.

italian courgette and parmesan soup

really delicious - would probably work well chilled*

for 2-3

30ml extra virgin olive oil

2-3 cloves chopped garlic

handful basil leaves, chopped

sea salt and ground white pepper, to taste

500g green courgettes, cut lengthways into quarters then into 1cm/½in slices

375ml chicken stock

splash of single cream

30g freshly grated parmesan, plus extra to serve

Heat the oil in a heavy-based pan over a medium heat.

Cook the garlic, basil, salt and courgette slowly for 10 minutes, or until the courgettes are lightly browned and softened.

Add white pepper, to taste, then pour in the stock and simmer for 8 minutes, uncovered. Remove from the heat.

Put three-quarters of the soup mixture into a food processor and blend until smooth (or use a hand blender to achieve the same effect in the pan)

Return the mixture to the pan and stir in the cream and parmesan

To serve, ladle the soup into a bowl and season, to taste, with salt and freshly ground black pepper. Sprinkle over more parmesan, to taste. 

Good with ciabatta and a green salad for a substantial lunch

*But in that case probably best all smooth

Penne with halloumi and cherry tomatoes

Serves 4

 

For the pasta

• 250g/9oz cherry tomatoes, on the vine
• 1 tbsp olive oil
• 1 red onion, peeled, finely chopped
• 2 garlic cloves, peeled, finely chopped
• 1 red chilli, finely chopped
• 250g/9oz halloumi cheese, cut into 1cm/½in cubes
• 400g/14oz canned cherry tomatoes
• 1 tbsp chopped fresh oregano leaves
• salt and freshly ground black pepper
• 400g/14oz fresh penne, cooked according to packet instructions

For the salad

• 1 tsp Dijon mustard
• 1 tbsp white wine vinegar
• 3 tbsp extra virgin olive oil
• salt and freshly ground black pepper
• 75g/3oz rocket leaves
• 1 head Little Gem lettuce, cut in half lengthways, leaves separated, washed
• 75g/3oz lamb's lettuce
• 3 tbsp freshly grated parmesan
   
  Preparation method

  1. For the pasta, heat a frying pan until hot over a medium heat, add the fresh cherry tomatoes and fry for 4-5 minutes, or until just softened. Remove from the pan and set aside.
     
  2. Add the olive oil, red onion, garlic and chilli to the pan the tomatoes were cooked in and fry for 2-3 minutes.
     
  3. Add the halloumi cheese and cook for 1-2 minutes on each side, or until pale golden-brown on both sides. Add the canned cherry tomatoes and bring to the boil, then reduce the heat until the mixture is
     
  4. simmering and simmer for 2-3 minutes. Add the fresh cherry tomatoes and oregano and cook for a further minute. Season, to taste, with salt and freshly ground black pepper.
     
  5. Add the cooked pasta to the pan and mix gently until well combined.
     
  6. For the salad, whisk the mustard and vinegar together in a bowl, then whisk in the olive oil. Season, to taste, with salt and freshly ground black pepper.
     
  7. Place all the salad leaves into a bowl and pour over the dressing. Stir until well combined.
     
  8. To serve, spoon the pasta onto four serving plates and sprinkle over the grated parmesan. Spoon the dressed salad alongside.
     

summer elderflower cordial

2 litres boiling water
2 chai tea bags (or other tea)
juice of 2 lemons
3 tablespoons elderflower cordial
4 dessertspoons sugar (or to taste)

Infuse the tea in the boiling water for 5 minutes
Add the other ingredients and stir
Allow to cool and then place in the fridge until well chilled

Delicious on a hot day!

Pimm's jelly

Prep time: 20 minutes

Cook time: 30 minutes

Total time: 50 minutes + overnight in the fridge

Yield: Makes 4 - 6 jellies 

Ingredients:

·                4 oz/115g golden super fine/caster sugar

·                ½ cup/100ml water

·                Juice of half a lemon

·                ½ oz/12g gelatine leaves

·                ¾ cup/175ml Pimm’s No. 1

·                2 cups/500ml diet fizzy lemonade

·                8 oz/250g fresh strawberries, roughly chopped

·                Few torn fresh mint leaves

·                To serve: extra strawberries and mint and cream or vanilla ice cream. 

Preparation:

·                Place the sugar into a small saucepan, add the water and lemon juice, stir. Gently dissolve the sugar over a low heat. Once dissolved simmer for a few minutes then remove from the heat.

·                Break the gelatine leaves into small pieces and cover with cold water. Leave to soak for 5 minutes then add to the sugar solution and stir until thoroughly dissolved.

·                Pour the sugar syrup into a bowl, add the Pimm’s and the lemonade. Place the bowl over a bowl of iced water and leave to cool until the jelly is just starting to set – about 30 minutes. If you stir the jelly from time to time this will speed up the process.

·                As soon as the jelly begins to set add the strawberries and stir, add the mint leaves and stir again.

·                Pour the jelly into wine large wine glasses, or glass bowls and place in the refrigerator, preferably overnight. 

 

Pimm's is Britain's number one summer drink but also takes on a great role as a refreshing Pimm's Jelly. A Pimm's jelly recipe is simple that I know, like me, you will be making Pimm's jelly all summer long.

Don't feel restricted to just using strawberries in the Pimm's jelly recipe. you can ring the changes with other summer fruits, raspberries work very well.

 

Lemon posset

For the posset 200ml/7fl oz double cream 1½tbsp milk 30g/1oz icing sugar ½ lemon, juice only 1 lemon slice, to garnish For the shortbread 55g/2oz butter 110g/4oz plain flour 55g/2oz caster sugar Preparation method Preheat the oven to 220C/425F/Gas 7. For the posset, mix together the cream, milk, sugar and lemon juice in a clean bowl, then spoon the mixture into a tall dessert glass. Garnish with the lemon slice and place in the fridge to chill. For the shortbread, place in the food processor the butter, flour and sugar and blend together. Then roll out the mixture directly onto a baking sheet and place into the oven to bake for 5-10 minutes, or until lightly golden and crisp. To serve, cut up the shortbread and place onto a plate alongside the lemon posset.

Tuscan vegetable soup

For 6

 

A light soup, good for summer, but with a very rich taste

 

For the sofrito

 

• 8 tbsp olive oil
  
• 4 celery sticks, finely chopped
• 2 carrots, finely chopped
• 1 medium onion, finely chopped
• 2 cloves garlic, crushed
• 1 sprig rosemary

 

For the soup

    

• 800g chopped vegetables: 

               for example: 200g carrots/200g celery/200g potatoes, chopped/200g courgettes

               or use what you have - sliced mushrooms another option

• 75g lardons or 3 slices bacon, chopped
• 1.5 litres vegetable or chicken stock
• 2 tomatoes, peeled and chopped (perfectionists will skin them first and even remove the pips)
  salt and pepper

1. Sofrito is a base for the soup - the veg should be very finely chopped so that they provide a dense and rich base for the later stages. Heat the olive oil in a large saucepan and gently fry the sofrito items listed, including rosemary, until golden, about 15 minutes.
   
2. Remove the rosemary sprig and bay leaves and season with salt and freshly ground black pepper.
3. Grill lardons until crisp and the fat is brown; add to sofrito with any liquid in the pan.
4. Add the chopped vegetables to the sofrito and cook on a low heat for 10-15 minutes, stirring regularly but gently. Season with salt and freshly ground black pepper to taste.
   
5. Add the stock and cook over a low heat for another 20-30 minutes. Add the tomatoes and continue to cook for another 10 minutes. Serve.
   

Cornish pasty

Designed as a meal in itself - fine with a just a good dollop of tomato chutney or pickle

Makes two huge pasties, big enough for 4 people having half each, or use the quantities to make 4 smaller ones

For the pastry

·       450g plain flour, plus extra for dusting

·       1 tsp baking powder

·       1 tsp salt

·       120g unsalted butter

·       2 free-range egg yolk only

·       120ml water

·       1 free-range egg, beaten, for glazing

For the filling

·       100g swede, finely chopped

·       300g potato, peeled and cut into cubes

·       100g onion, finely chopped

·       200g rib-eye steak, cut into small pieces

·       2 tbsp chopped fresh parsley

·       salt and freshly ground black pepper

1. For the filling, bring a pan of salted, boiling water to the boil. Add the chopped swede and potato and cook for 4-5 minutes, until tender, then drain well, refresh in cold water and set aside until cool.
2. For the pastry, pulse the flour, baking powder, salt, butter and egg yolk in a food processor until the mixture resembles breadcrumbs.
3. Gradually add the water, a tablespoon at a time, mixing continuously until the mixture just comes together as a dough. (You may not need to use all the water.) Roll the dough into a ball, then wrap it in cling film and chill in the fridge for an hour.
4. Roll half the the chilled pastry out onto a clean, floured work surface. Cut a large disc from the pastry using a dinner plate as a template.
5. Place half the onions in a line down the middle of the pastry disc.
6. Mix together the swede and potato, chopped steak and parsley, then spoon half over the onions. Season, with plenty of salt and freshly ground black pepper.
7. Preheat the oven to 180C/350F/Gas 4.
8. Brush the edge of the pastry disc with some of the beaten egg. Draw the edges of the pastry together and crimp them with your fingers to seal so that the seal sits on top of the filling. Using a knife, make a small hole in the top of the pasty and brush all over with the remaining beaten egg.
9. Repeat for second pasty. 
10. Place the pasties onto a baking tray and bake in the oven for 25-30 minutes, or until golden-brown.

Armenian soup

The Cranks recipe book always seemed worthy but heavy, but the soups are good and this was one of our favourites

50g red lentils, washed
50g dried apricots, washed
1 large potato
1.2 litres vegetable stock
1 Lemon, juice of
1 tsp cumin
3 tbsp fresh chopped parsley or coriander
Salt and pepper
to serve:
plain yogurt
fresh flat parsley

Roughly chop potato and add to the pan, with all other ingredients.
Bring to the boil, cover and simmer for 30 minutes.
Allow to cool then blend until smooth but still with some texture.
Reheat to serving temperature and adjust seasoning to taste.
Drizzle in a little yogurt and add a few parsley leaves to serve.

syllabub

who says English food is boring?

for 4

2 large egg whites
50g caster sugar
grated lemon rind (about half a lemon)
juice of 1 lemon
120ml/ 1/4pt dry white wine
300ml double cream
lemon slices

Beat egg white until very stiff.
Fold in the caster sugar, lemon rind and juice and wine.
Whip the cream until thick but not too stiff and fold evenly through the mixture.
Spoon into 4 glasses and leave to stand in a cool place for several hours to allow the mixture to separate.
Decorate with lemon slices.

pork pie

Took me a few times to get this right - but well worth it!  

For the hot water crust pastry

• 200g plain flour
• 40g strong white flour
• 50g unsalted butter, cut into cubes
• 100ml water
• 1 tsp salt
• 60g lard

For the filling

• 1 onion, very finely chopped
• 350g pork loin, finely chopped *
• 100g unsmoked streaky bacon, finely chopped
• small bunch of parsley, finely chopped
• sea salt and plenty of black pepper 
• egg wash: 1 egg yolk beaten with 1 dstsp milk

*alternatively use left over baked tenderloin or roat pork

 

For the savoury jelly

• 1 chicken stock cube
• 150ml boiling water
• 4 leaves gelatine

Equipment

• rolling pin
• deep pie dish ideally with sloping sides, about 18cm diameter by 5cm deep
• alternatively, this recipe can be used to make 6 small individual pies: the main thing is to get the right shaped tin - best is a muffin tin, with 6 holes, non stick.  The holes are 8-9cm dia and a good depth (~4cm) with slightly sloping sides - but small ceramic dishes of similar size work too (grease well); and roll the pastry really thin.
  

Method

1. You need to work quickly as the hot water crust pastry needs to be worked while still warm. So prepare the dish and filling first. Preheat the oven to 200C.

2. For the filling, put the onion, pork, bacon and parsley into a bowl, season with salt and black pepper (be generous!) and mix until well combined. 

3. Grease the dish with butter or lard.

4. To make the pastry, sift the flours into a bowl and rub in the butter until the mixture resembles breadcrumbs.

5. Bring the water and salt to a boil then add the lard and stir until the lard has just melted.

6. Pour the lard and water over the flour mixture and stir to form a dough. Tip the dough onto a floured work surface and work into a smooth ball.

7. Roll two thirds of the pastry out as thin as you can make it. You need to use lots of flour to keep dusting the board and on top of the pastry. Use the rolling pin to lift the pastry over the pie dish and line the dish with it. Fix any gaps or holes with the offcuts.

8. Spoon the mixture into the lined pie dish.  The mixture should be fairly loose so that the jelly can flow through: do not tamp it down.

9. Brush the edges with egg wash, then roll out the remaining pastry, place on top of the mixture and crimp the edges together to seal completely. Brush more egg wash on to the lid. Make a small hole in centre.

10. Bake in the oven for 40 minutes (longer if not well browned).

11. Set aside to cool. Dissolve the stock cube in the boiling water. Soak the gelatine in a little cold water until soft then squeeze out excess water and whisk into the warm chicken stock.

12. Using a funnel, pour the gelatine mixture into the hole in the top of each pie until the hollow cavities within the pie is filled.

13. Allow the pie to set in the fridge overnight.

 

sachertorte

The world's best chocolate cake... and an old favourite...
Serve with lashings of whipped cream!

Equipment:

Food processor with balloon whisk

NB stick type processor is not good at whipping the egg whites

9in cake tin

Flat edged knife (eg carving knife)

Cake:

200g plain chocolate

1x15ml spoon strong coffee

200g butter

200g sugar

5 standard eggs, separated

Whites and yolks are both used in the recipe

150f self raising flour

Filling:

4x15ml spoons apricot jam (get the smooth type or sieve it)

Topping:

150g plain chocolate

4x15ml spoon black coffee

150g icing sugar, sieved

 

Butter the cake tin and line with buttered greaseproof paper.

Break the chocolate into pieces and place with the coffee in a bain marie (or bowl over saucepan) to melt. When melted allow to cool.

Meanwhile whisk the egg whites in the processor until they form stiff peaks. Remove to a separate bowl.

Cream the softened butter with the sugar in the processor until light and fluffy.

Beat in the egg yolks one at a time, then the cooled chocolate (if not cool it will prematurely cook the eggs).

Sieve the flour into the mixture and fold in until smooth.

Fold the egg whites into the mixture
Now turn into the cake tin and cook for 90 minutes in an oven at 150^oC.

Don't open the oven while it's cooking!

When it's cooked, take out and leave for about 15 minutes, then turn out onto a wire rack.
When cold, split horizontally in half and spread the bottom half with most of the jam. Put the second half on top and spread the rest of the jam all over.

For the topping, melt the chocolate as before, with the coffee. When melted, beat in the icing sugar.
Pour the topping over the centre of the cake.
Working with a flat edged knife (eg a carving knife) work it to the edges and down the sides, evenly.
Dip the knife in water frequently. This will allow you to work it more easily. The topping will start to set quite quickly so it is important to do this it quickly.
Allow to set for at least an hour. It will keep for quite a few days in a sealed tin.

roast fennel and beetroot

Great colour and taste combination to accompany roast meat!

For 6

6 whole beets
3 large fennel bulbs
3 small purple onions quartered
about 6 garlic cloves cut into thin slices
S+P
olive oil

Oven at 200C/180C fan

Wash but do not peel the beets, cut the stalks and roots off.
Coat in olive oil and roast for 1 hour (use a large traythat will hold the fennel and onions too eventually).
Clean the fennel heads, cut off the feathery heads and a slice of the foot. Slice thinly into vertical slices (about 5-6 per bulb).
Steam them for about 10 mins.
Take out the beets and using gloves, slough off the skins (should come off easily). Cut into thick slices. return to the tray, add the sliced fennel, garlic and onions, turning them all to coat with olive oil. Season generously with salt and pepper.
Roast for about 25 mins.

slow-roast leg of lamb

Recipe from the BBC recipe finder, by Silvvana Franco.
Went down very well the other day. I have made a few changes. I got a 2.5kg leg and this gave us enough for 5 plus a shepherd's pie the next day.

Wonderfully tender way of presenting lamb with a great wine gravy.

For 5-6

2 tbsp olive oil
2 kg/4lb leg of lamb
2 tbsp plain flour
2 medium onions, thinly sliced
4 garlic cloves, thinly sliced
75cl dry white wine
600ml/1 pint lamb stock (chicken stock will do)
few sprigs of rosemary (or use oregano)
S+P

Preparation method

Preheat the oven to 170C/160C fan/Gas 3.
Pour the oil into a large, sturdy roasting tin and set it over the hob.
Season the lamb then roll it in the flour. Brown the lamb all over in the hot oil for 5-10 minutes.
Add the onions and cook for a further 5-10 minutes, turning the lamb and stirring the onions until both are nicely browned.
Add the garlic, white wine, stock, rosemary or oregano, bring to a simmer and cook in the oven for 3-3½ hours, basting now and again with the liquor. There should be a good quantity of wine left in the bottom of the tin to serve with the lamb but if you feel it is getting too dry, just cover with foil.
Take the lamb out of the tin and place on a large board to rest in a warm place, about 15 mins. While the lamb is resting, sit the tin back on the hob and simmer the pan juices for a few minutes, reducing the liquid, if there is a lot, to make a tasty gravy. Sieve the liquid into a split French-style gravy boat
Cut the lamb into thick slices - the meat falls easily from the bone.

I served it with roast potatoes, the wine gravy and with roast beetroot and fennel.

Quick and easy wholewheat bread

Based closely on Delia Smith's ancient but reliable Complete Cookery Course.

To make 2 large tin loaves

1350g strong flour (I use a mixture of wholemeal and white, eg equal quantities Bachelors Watermill malted flour - which adds a small amount of whole grains - wholewheat flour and white - must all be strong for bread)
3 tsp brown sugar
6 tsp Allinsons dried yeast
225ml hand hot water (for yeast mixture)
900ml hand hot water (for dough)
4-6 tsp salt

To make 1 medium loaf

450g strong flour
1 tsp brown sugar
2 tsp Allinsons dried yeast
75mll hand hot water (for yeast mixture)
300mll hand hot water (for dough)
1-2 tsp salt

Try and keep everything warm, it helps the yeast.

Put the smaller amount of hand hot water in a mixing jug and sprinkle in the sugar, then the yeast.
Stir to try to dissolve the yeast, then leave in a warm place for the yeast to activate.
Leave for 10-15 minutes until it has frothed up by at least an inch - but can froth a lot more so use a large container.
Meanwhile butter two bread tins very thoroughly, making sure you get right in the corners.
Weigh out the floor in a large mixing bowl, and add the salt. Mix thoroughly and make a well in the centre.
Add the yeast mixture, stirring in at first with a wooden spoon.
Then gradually add the larger amount of water bit by bit, drawing in the flour, until it's all a sticky mess.
Keep mixing, using plenty of flour to avoid it sticking to your hands and the bowl.
Transfer to a board and then keep kneading until it stops sticking and feels more elastic, leaving the board and your hands cleanly. The more you knead it the more 'bready'/less 'cakey' the final loaves will be.
Now split the dough into two, again cover in flour and knead a little more. Place in the tins, flattening out into oblongs.
Leave in a warm place covered by a tea towel for about 40 minutes, by which time it should be well risen.
I stick it on top of the boiler, but an Aga warming drawer would be handy at this point.
Heat the oven to 200C (180C fan), gas 6.
When the bread has risen, stick it in the oven.
Don't open the oven at all during coking as this can cause a collapse.
Bake for about 45 minutes (less for a small loaf - say 35). If you want it extra crispy, turn out of the tins at the end and bake upside down for a further 5 minutes or so.
Turn out onto a wire rack - important or the base will be soggy.

Potted salmon

400g salmon fillet (smoked preferably) *
100g cooked seafood eg 50/50 cooked prawns and mussels *
Bay leaves
50g unsalted butter
100g cream cheese
2 limes (or 4 tbsp juice equivalent)
Dill fresh or dried
salt and pepper
About 50g melted butter 

*or just use 500g of the salmon

Just cover the fillets with boiling water in a pan and poach for 6 minutes, adding a couple of bay leaves and a long strip of the zest of one of the limes.
Drain and allow to cool. Discard bay leaves and zest.
Reserve about 80g of the fillets. Place the rest of the cooled fillets, broken up, the seafood, 50g butter and cheese in a mixer, add all the juice and a little grated zest from the limes, season - plenty of pepper but not too much salt if the fish is smoked.
Blend all together, until the mixture is smooth but still retaining some texture.
Place half the mixture in a small deep bowl just big enough to hold all the ingredients.
Lay the reserved fillet on top.
Sprinkle the dill over the entire surface.
Cover with the remaining mixture and smooth out to provide a level surface.
Pour over the melted butter to seal the entire surface.
Refrigerate for a couple of hours.
Done!

Serve with hot toasted bread ... Delicious!