Ingredients 10 Gram Butter 2 Shallots, chopped 225 Gram Mushrooms, roughly chopped Pinch Cayenne pepper 1 Teaspoon Worcestershire Sauce 1 Beaten Egg Directions Melt 75g butter in a saucepan, add the shallots and cook for 5 minutes until softened. Add the mushrooms, cayenne pepper and Worcestershire sauce. Stir well, cover and cook gently for 25-30 minutes. Put the contents of the pan into a blender or food processor and blend until smooth. Return the mix to the pan and add the egg. Cook over a very low heat until thickened, being careful not to boil. Fill into a small dish and chill. Once cold, melt the remaining butter and pour over the surface. Chill until required. Serve as a starter with crisp savoury biscuits or toast. |
Ingredients 4 Medium Eggs, hard boiled Plain flour 275 Gram Sausagemeat 1 Beaten Egg Breadcrumbs Deep fat or oil, for frying Directions Peel the eggs and dust with flour. Coat each with 50-75g sausagemeat, keeping it in a good shape. Brush with beaten egg, coat with breadcrumbs and fry in deep fat for about 7 minutes. Drain well and allow to cool. Serve with a sauce or dip of your choice. |
Ingredients 50 Gram Butter 225 Gram Cheddar cheese Salt Pepper 1 Teaspoon Mustard 2 Tablespoon Beer 4 Slices of bread, toasted Directions Melt the butter in a heavy saucepan, stir in the cheese and add salt, pepper and mustard if liked. Stir over a gentle heat until the cheese melts. This mixture may be used as it is, or can be bound with egg yolks if the butter and cheese show signs of separating. The beer should be stirred in last. Spread the toast slices with the mixture and brown under a preheated grill for 3-4 minutes. |
Ingredients 1/4 litre milk 1 egg, well-beaten 110g sifted plain flour Salt For the Filling 4 Pork Sausages - quartered 4 Rashers of Bacon - diced 1 Onion - chopped 100g Cheddar Cheese - diced 25g Butter to grease the baking dish (non-stick) Preheat oven to 200C 400F Gas Mark 8 Directions Grease a med size non-stick baking dish with the butter. Place the flour with the a pinch of salt in a bowl, drop the egg in the center and start to stir in with a fork, gradually add the milk a little at a time to incorporate all the flour into a batter with no lumps, beat with the fork, a balloon whisk or rotary risk for a few minutes or you can place the flour, salt, egg and milk in a blender for a couple of minutes for the same result. Pour the batter into the baking dish and roughly arrange the sausages, bacon, onion and cheese so they are well spread out to assist serving. Cook for 30 to 40 minutes on the top shelf of the oven until the batter has risen and golden brown. |
Ingredients 1.4kg Fillet of Beef Splash of Vegetable Oil 45g Butter 230g Button mushrooms - sliced 160g Smooth Liver Paté 330g Puff Pastry 1 Egg - beaten to glaze Directions Pre-heat oven to 220 °C / 425 °F / Gas 7. Trim and tie up the fillet at intervals with fine string so it retains its shape. Heat the oil and 15g of the butter in a large frying pan, add the meat and fry briskly on all sides. Press down with a wooden spoon while frying to seal well. Roast for 20 minutes, then set the beef aside to cool and remove the string. Meanwhile, cook the mushrooms in the remaining butter until soft; leave until cold, then blend with the paté. On a lightly floured surface, roll out the pastry to a large rectangle about 33 x 28 cm (13 x 11 inches) and 0.5 cm ( 1/4 inch) thick. Spread the paté mixture down the centre of the pastry. Place the meat on top in the centre. Brush the edges of the pastry with the egg. Fold the pastry edges over lengthways and turn the parcel over so that the join is underneath. Fold the ends under the meat on the baking sheet. Decorate with leaves cut from the pastry trimmings. Brush with the remaining egg and bake for 50-60 minutes depending how well done you like your beef, covering with foil after 25 minutes. Allow the Beef Wellington to rest for 10 minutes before serving. |
Ingredients 100g lean bacon, rinded and diced 425g button onions, skinned 250gbutton mushrooms 6 chicken quarters, halved 50g plain flour salt and pepper 30gbutter 2 tbsp vegetable oil 300 ml dry white wine 300 ml chicken stock 1 garlic clove, skinned and crushed Sprigs of fresh thyme or 1/2 tsp dried 2 bay leaves chopped fresh parsley, to garnish Directions Fry the bacon in its own fat in a large frying pan until beginning to brown. Add the onions and fry until browned, then add the mushrooms and fry for 2 minutes. Transfer the bacon and vegetables to a flameproof casserole with a slotted spoon. Coat the chicken joints with the flour, seasoned with salt and pepper. Heat the butter and the oil in the frying pan, add the chicken and fry until browned all over. Transfer the chicken to the casserole. Gradually stir the white wine into the frying pan. Bring to the boil, scraping any sediment from the bottom of the pan, then pour over the chicken joints in the casserole. Add the chicken stock, garlic herbs and seasoning to taste to the frying pan. Bring to the boil, then pour over the chicken. Cover and cook in the oven at 170°C (325°F) mark 3 for 1 hour or until the chicken is tender. Skim any fat from the cooking liquid. Garnish with chopped parsley. |
Ingredients 80g self-raising flour 30g cornflour 80g butter fresh milk for mixing 120g fresh strawberries - sliced 225g medium-fat curd cheese 60g caster sugar 2 eggs - separated 150ml fresh soured cream Directions Put the flour and cornflour in a bowl. Rub in the butter until the mixture resembles fine breadcrumbs, then add a little milk to mix. Roll out on a lightly floured work surface and use to line a 23 cm (9 inch) spring form tin. Bake blind at 200°C (400°F) mark 6 for 10 minutes, until set. Arrange the strawberries on top of the pastry case. Blend together the cheese, sugar, egg yolks and soured cream. Whisk the egg whites until stiff and gently fold into the mixture. Pour on top of the strawberries and bake at 180°C (350°F) mark 4 for 40-45 minutes, until firm. Is delicious served hot or cold! |
Ingredients 3 eggs 80g caster sugar 50g self-raising flour 50g wholemeal self-raising flour 40ml coffee essence 60g walnut pieces, finely chopped 200ml fresh double cream icing sugar, to dredge Directions Grease and line an 18 x 28 cm (7x 11 inch) Swiss roll tin. Put the eggs and sugar in a large bowl and stand it over a pan of hot water. Whisk together until doubled in volume and thick enough to leave a thin trail on the surface when the whisk is lifted. Fold in 15 ml (1 tbsp) of the coffee essence and the walnuts. Pour the mixture into the prepared tin and bake at 200°C (400°F) mark 6 for 8 - 10 minutes until risen and firm to the touch. Meanwhile, place a sheet of greaseproof paper over a damp tea-towel. Quickly turn out the cake on to the paper and trim the edges. Roll up the cake with the paper inside. Leave to cool for about 30 minutes, covered with the damp tea-towel. To make the filling, whisk the cream until stiff, then fold in the remaining coffee essence. When cold, unroll the coffee log and remove the paper. Spread with the filling taking great care and re-roll. Do not worry if cracks appear. Dust with icing sugar and serve. |
Ingredients 400g raspberries 2 tbsp caster sugar 6 leaves gelatine Directions Place the raspberries and sugar in a heat-proof bowl and cover it with cling film. Rest the bowl on a pan of gently simmering water for half an hour so that the juices run out of the fruit. Then set up a jelly bag over a bowl or line a colander with a clean tea towel and pour in the fruit. Ideally, you should leave the juice to drip through overnight to get the clearest liquid; if you don't have time for that, you can encourage it with a few strokes of the spoon. But don't force the juice through the muslin or you'll make it cloudy, which won't affect the taste but will spoil the look of the jelly. Add cold water to the raspberry juice until you have 500ml of liquid. Cut the leaf gelatine into small pieces and place in a heat-proof bowl with a dash of the raspberry liquid. Leave it for 10 minutes, then rest the bowl on a pan of simmering water and melt the gelatine. Mix thoroughly with the remaining juice and pour through a sieve into your mould. |
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