Poached breast of pheasant, mushroom and shallot couscous
This turned out to be rather dry and the couscous very plain. Must look for another pheasant recipe. If you have a good one please let me know!!
UPDATE (by me). I am going to try a similar version in my pot chicken brick thing, I recently roasted a whole pheasant in it and it was moist succulent and delicious
THE pheasant-shooting season is at its height, so if you have yet to discover what a simple and versatile bird this is, now's the time. Pheasant is high in protein but - thanks to all that flying around - low on fat, with a rich gamey flavour.
This recipe for poached breast of pheasant, mushroom and shallot couscous has been created by Ian McNaught, of the Roman Camp Country House Hotel & Restaurant, Callander. He says: "Pheasant is often underrated, but it's inexpensive and versatile. It's a great alternative to chicken." Once you have bagged your pheasant - or been to the supermarket - this recipe should take well under half an hour to make.
Poached breast of pheasant, mushroom and shallot couscous
Serves 4
Ingredients
• 8 shallots
• 1 litre fresh chicken stock
• 500g mixed mushrooms
• 200g couscous
• 4 pheasant breasts
Method
Peel and slice the shallots and place them in a frying pan with a little chicken stock and cook for five minutes. Bring the remaining stock to the boil in another pan. Meanwhile, trim and chop the mushrooms, reserving the trimmings.
Put the mushrooms into the pan with the shallots and cook for a further five minutes. Put the couscous into a large bowl, add the mushroom and shallot mixture, pour over 400 ml (just under half) of the boiling chicken stock and leave for 15-20 minutes, stirring occasionally with a fork.
Season the pheasant breasts with salt and pepper and place them into the pan of stock along with the mushroom trimmings and poach gently for 7-12 minutes, then remove them from the stock and keep warm. Reduce the remaining stock to about 100-150ml until it is of sauce consistency, sieve it to remove the mushroom trimmings and check the seasoning. Check couscous for seasoning and place on to heated plates, top with the pheasant breasts, spoon the reduced chicken stock around.
Roman Camp Country House Hotel & Restaurant, Callander, Perthshire; 01877 330003, mail@roman-camp-hotel.co.uk.
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Saturday, 30 November 2013
Sunday, 3 November 2013
Toffee apple crumble
Excellent variation on traditional apple crumble. Quantities seemed excessive so I made about 50% quantity of spice and dried fruit, 4 apples and about 75% crumble mix which provided 5 ample portions. I did over cook it a bit as it was in with the Yorkshire puds (too hot) so the sugars caramelised, which just added to it really.
Altogether more successful than last weeks miserable pork curry which has now been removed in the Hope of finding a tastier alternative,
For the apple layer
100g raisins
100g pitted soft dates, snipped into small pieces with scissors
85g light muscovado sugar
3 tbsp dark rum (or use orange juice)
25g unsalted butter
1 tsp mixed spice
zest and juice 1 lemon
4 Bramley apples, about 800g, peeled, cored and cut into 1cm rings
For the crumble
125g plain flour
100g unsalted butter
50g light muscovado sugar
3 tbsp jumbo oats
25g flaked almonds (or use other nuts if you like)
custard or ice cream, to serve
Method
Heat oven to 190C/170C fan/gas 5. Put everything for the apple layer, except the lemon juice and apples, into a bowl and microwave on High for 1½ mins until the butter has melted and the sugar is syrupy. Toss in the apples and lemon juice, then spoon into a medium baking dish, making sure the dried fruit is evenly distributed.
Rub the flour and butter together, first into fine crumbs, then keep going until the mix forms bigger clumps, a bit like a rough biscuit dough. Stir in the sugar, oats and almonds. Scatter over the fruit, then cover with foil and bake for 1 hr, removing the foil for the final 30 mins, until golden and bubbling. Rest for 10 mins, then serve with custard or ice cream.
Recipe from Good Food magazine, October 2013
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Altogether more successful than last weeks miserable pork curry which has now been removed in the Hope of finding a tastier alternative,
For the apple layer
100g raisins
100g pitted soft dates, snipped into small pieces with scissors
85g light muscovado sugar
3 tbsp dark rum (or use orange juice)
25g unsalted butter
1 tsp mixed spice
zest and juice 1 lemon
4 Bramley apples, about 800g, peeled, cored and cut into 1cm rings
For the crumble
125g plain flour
100g unsalted butter
50g light muscovado sugar
3 tbsp jumbo oats
25g flaked almonds (or use other nuts if you like)
custard or ice cream, to serve
Method
Heat oven to 190C/170C fan/gas 5. Put everything for the apple layer, except the lemon juice and apples, into a bowl and microwave on High for 1½ mins until the butter has melted and the sugar is syrupy. Toss in the apples and lemon juice, then spoon into a medium baking dish, making sure the dried fruit is evenly distributed.
Rub the flour and butter together, first into fine crumbs, then keep going until the mix forms bigger clumps, a bit like a rough biscuit dough. Stir in the sugar, oats and almonds. Scatter over the fruit, then cover with foil and bake for 1 hr, removing the foil for the final 30 mins, until golden and bubbling. Rest for 10 mins, then serve with custard or ice cream.
Recipe from Good Food magazine, October 2013
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Location:BBC good food
Wednesday, 30 October 2013
left over Pork Curry
We had rather a lot of roast pork left over from the HogRoast party we held to celebrate Anna's wedding, so I hunted around for some recipes to use it up. I prefer curries made fromroper spices so looking forward to trying this. If it is still here that means it's good, otherwise it will be deleted pdq
Update: this was spectacularly unspectacular so will be deleted forthwith until a better alternative hoys into view. Any suggestions gratefully considered for inclusion.
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Update: this was spectacularly unspectacular so will be deleted forthwith until a better alternative hoys into view. Any suggestions gratefully considered for inclusion.
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Tuesday, 8 October 2013
Eggs rougaille with roast butternut squash
This recipe landed in my inbox from Radio 4 Woman's Hour today. I'm not a keen veggie but do occasionally fancy a meat free meal and this was in the right spot at the right time. I added the butternut squash as I had a half languishing in the fridge. It was a master stroke. In fact the whole plateful was such a success that it has made it to this blog and into my permanent culinary repertoire.
Serves 2
Ingredients
3 tbsp vegetable oil
1 medium onion, finely chopped
2.5cm piece of fresh root ginger, peeled and grated
2 garlic cloves, grated
1 red bird’s eye chilli, finely chopped
4 sprigs of thyme
1 x 400g tin peeled plum tomatoes
2 tbsp freshly chopped coriander
4 large eggs
freshly chopped flat-leaf parsley, to garnish
salt
Half a butternut squash
Cumin seeds
Olive oil or fry light spray
Preparation Method
Peel the butternut squash and chop into 1.5cm chunks. Toss lightly in olive oil (or fry light) sprinkle with cumin seeds and roast in a hot oven 200*C until cooked and crisping round the edges (about 30 mins)
Meanwhile
1. Heat the vegetable oil in a large pan with a tight-fitting lid over a medium heat and fry the onion until just beginning to brown. Add the ginger, garlic, chilli and thyme and cook for 3–4 minutes, stirring occasionally.
2. Add the tomatoes and cook for 20–25 minutes until the tomatoes are beginning to break down and the oil has started to rise to the top of the mixture. Season with salt, add the chopped coriander and stir.
3. Crack the eggs into the pan, cover and cook for 5 minutes, or until the eggs are softly poached. Garnish with the parsley and serve with the roasted butternut squash
This sauce would also work well with cooked sausage chunks, chicken thighs or even prawns stirred through at the end.
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Serves 2
Ingredients
3 tbsp vegetable oil
1 medium onion, finely chopped
2.5cm piece of fresh root ginger, peeled and grated
2 garlic cloves, grated
1 red bird’s eye chilli, finely chopped
4 sprigs of thyme
1 x 400g tin peeled plum tomatoes
2 tbsp freshly chopped coriander
4 large eggs
freshly chopped flat-leaf parsley, to garnish
salt
Half a butternut squash
Cumin seeds
Olive oil or fry light spray
Preparation Method
Peel the butternut squash and chop into 1.5cm chunks. Toss lightly in olive oil (or fry light) sprinkle with cumin seeds and roast in a hot oven 200*C until cooked and crisping round the edges (about 30 mins)
Meanwhile
1. Heat the vegetable oil in a large pan with a tight-fitting lid over a medium heat and fry the onion until just beginning to brown. Add the ginger, garlic, chilli and thyme and cook for 3–4 minutes, stirring occasionally.
2. Add the tomatoes and cook for 20–25 minutes until the tomatoes are beginning to break down and the oil has started to rise to the top of the mixture. Season with salt, add the chopped coriander and stir.
3. Crack the eggs into the pan, cover and cook for 5 minutes, or until the eggs are softly poached. Garnish with the parsley and serve with the roasted butternut squash
This sauce would also work well with cooked sausage chunks, chicken thighs or even prawns stirred through at the end.
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Sunday, 23 June 2013
Grandma Val's Hot Fudge Sauce and Profiteroles
I cruise the netosphere a lot looking for recipe ideas and came across this while looking to see if I could make profiteroles ahead of time (answer - yes, make them and freeze before cooking, bake from frozen and add 5 mins to baking time). Detailed instructions after I have saved this little gem:
From http://www.foodiewithfamily.com
Grandma Val’s Hot Fudge Sauce
Author: originally from The Houghton College Community Cookbook submitted by Janet Spegen (with a pinch of salt added.)
Recipe type: Dessert, Condiment
Prep time: 2 mins Cook time: 10 mins Total time: 12 mins
Serves: 8
Seriously fudgy hot fudge sauce that firms up ever so slightly when poured over ice cream to form caramel-like ribbons of chocolatey goodness. Oh yes. It does.
Ingredients
6 tablespoons unsalted butter
6 ounces unsweetened chocolate
2 cups granulated sugar
½ cup light corn syrup (Golden Syrup substituted)
¾ cup boiling water
1½ teaspoons vanilla extract
pinch of salt
Instructions
Melt the butter and unsweetened chocolate together in a large, heavy-bottomed saucepan over low heat, stirring occasionally.
Stir in sugar, corn syrup, and boiling water.
Increase heat to medium and stir mixture until it reaches boiling.
Boil without stirring for 8 minutes. Really. Do not stir that stuff.
Remove from heat and stir in the vanilla extract and salt. It will bubble up violently, so be careful.
Let rest for 5 minutes before pouring into a heat-proof container with a tight fitting lid. (A canning jar works perfectly for this situation.) Be certain the container you use is small enough to fit into the microwave for reheating purposes.
Leftovers can be stored in the refrigerator.
To Reheat:
Remove lid from the jar and microwave for about 30 seconds.
Stir.
Heat in additional 10 second bursts until the hot fudge flows freely when poured.
Did you know you can freeze cream puff dough (choux paste) and bake cream puffs from the frozen dough any time you want? It's true. Bake them up and fill those crispy, brown, mostly-hollow poufs with your favourite ice cream then drizzle with warmed hot fudge sauce as the ultimate reward for having a well-stocked freezer. Happiness is a warm cream puff with cold ice cream!
Ingredients
For the Cream Puffs:
1 stick (4 ounces by weight) butter
1 cup (8 ounces by weight) water
1/4 teaspoon kosher salt
1 1/4 cups (5 1/4 ounces by weight) all purpose flour
4 large eggs (preferably at room temperature)
For the Profiteroles:
Ice cream
Hot Fudge Sauce
To Make the Cream Puffs:
Preheat the oven to 425°F. Line a large baking sheet (or two) with silpats or parchment paper.
Bring the water, butter and salt to a rapid boil in a heavy-bottomed, 2 quart capacity saucepan over high heat. Remove the pan from the burner and add all the flour at once. Stir strongly until the flour is completely wet. Return the pan to medium high heat and continue stirring strongly until a light film forms over the bottom of the pan and the dough is smooth and soft and forms a ball when stirred. Remove the pan from the heat. Transfer the dough to the bowl of a stand mixer fitted with the paddle (or to a large, heat-proof mixing bowl if a stand mixer is unavailable.) Let the dough rest for 10 minutes.
After 10 minutes, add the eggs one at a time, beating well after each addition. After the final egg is added, beat on high for at least 2 minutes, but not more than 4. (If beating by hand, you can count this as a large part of your daily workout. Beat it into submission!)
You must pipe or scoop out your cream puff dough immediately, but there are two options for after you portion them out. Either way, begin by using a pastry bag with a large plain tip or spoons to portion the dough into 16 equally sized rounds on the prepared pan(s). I use a pastry bag to pipe circles, piping in smaller toward the top. Traditionally, you tap down the little peaks that form, but my kids like to bite those off, so I leave them. Alternatively, you could use two large tablespoons portion it out, using one spoon to scrape the dough from the other over the pan.
At this point you can put the pan directly into the freezer, transferring the cream puffs to a resealable zipper top bag or freezer safe container with a tight fitting lid for up to 3 months.
~or~
To Bake the Cream Puffs:
(If preparing from frozen, simply add 5 minutes to the baking time at the end.) Place pan in the oven, bake for 15 minutes. Do not open that door! After 15 minutes, lower the heat to 375°F and cook for an additional 15 minutes. When the time is up, turn off the oven and stick the handle of a wooden spoon in between the body of the stove and the door to hold it open just a little and let the cream puffs cool in the oven like that for 30 minutes. After 30 minutes, remove the pan from the oven. You can serve them immediately or cool to room temperature.
To Make Profiteroles:
Break open a cream puff at the midline (much like a muffin). Place the bottom on a plate, put a good sized scoop of ice cream on the base, add the top part of the cream puff and drizzle with warmed hot fudge sauce.
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From http://www.foodiewithfamily.com
Grandma Val’s Hot Fudge Sauce
Author: originally from The Houghton College Community Cookbook submitted by Janet Spegen (with a pinch of salt added.)
Recipe type: Dessert, Condiment
Prep time: 2 mins Cook time: 10 mins Total time: 12 mins
Serves: 8
Seriously fudgy hot fudge sauce that firms up ever so slightly when poured over ice cream to form caramel-like ribbons of chocolatey goodness. Oh yes. It does.
Ingredients
6 tablespoons unsalted butter
6 ounces unsweetened chocolate
2 cups granulated sugar
½ cup light corn syrup (Golden Syrup substituted)
¾ cup boiling water
1½ teaspoons vanilla extract
pinch of salt
Instructions
Melt the butter and unsweetened chocolate together in a large, heavy-bottomed saucepan over low heat, stirring occasionally.
Stir in sugar, corn syrup, and boiling water.
Increase heat to medium and stir mixture until it reaches boiling.
Boil without stirring for 8 minutes. Really. Do not stir that stuff.
Remove from heat and stir in the vanilla extract and salt. It will bubble up violently, so be careful.
Let rest for 5 minutes before pouring into a heat-proof container with a tight fitting lid. (A canning jar works perfectly for this situation.) Be certain the container you use is small enough to fit into the microwave for reheating purposes.
Leftovers can be stored in the refrigerator.
To Reheat:
Remove lid from the jar and microwave for about 30 seconds.
Stir.
Heat in additional 10 second bursts until the hot fudge flows freely when poured.
Did you know you can freeze cream puff dough (choux paste) and bake cream puffs from the frozen dough any time you want? It's true. Bake them up and fill those crispy, brown, mostly-hollow poufs with your favourite ice cream then drizzle with warmed hot fudge sauce as the ultimate reward for having a well-stocked freezer. Happiness is a warm cream puff with cold ice cream!
Ingredients
For the Cream Puffs:
1 stick (4 ounces by weight) butter
1 cup (8 ounces by weight) water
1/4 teaspoon kosher salt
1 1/4 cups (5 1/4 ounces by weight) all purpose flour
4 large eggs (preferably at room temperature)
For the Profiteroles:
Ice cream
Hot Fudge Sauce
To Make the Cream Puffs:
Preheat the oven to 425°F. Line a large baking sheet (or two) with silpats or parchment paper.
Bring the water, butter and salt to a rapid boil in a heavy-bottomed, 2 quart capacity saucepan over high heat. Remove the pan from the burner and add all the flour at once. Stir strongly until the flour is completely wet. Return the pan to medium high heat and continue stirring strongly until a light film forms over the bottom of the pan and the dough is smooth and soft and forms a ball when stirred. Remove the pan from the heat. Transfer the dough to the bowl of a stand mixer fitted with the paddle (or to a large, heat-proof mixing bowl if a stand mixer is unavailable.) Let the dough rest for 10 minutes.
After 10 minutes, add the eggs one at a time, beating well after each addition. After the final egg is added, beat on high for at least 2 minutes, but not more than 4. (If beating by hand, you can count this as a large part of your daily workout. Beat it into submission!)
You must pipe or scoop out your cream puff dough immediately, but there are two options for after you portion them out. Either way, begin by using a pastry bag with a large plain tip or spoons to portion the dough into 16 equally sized rounds on the prepared pan(s). I use a pastry bag to pipe circles, piping in smaller toward the top. Traditionally, you tap down the little peaks that form, but my kids like to bite those off, so I leave them. Alternatively, you could use two large tablespoons portion it out, using one spoon to scrape the dough from the other over the pan.
At this point you can put the pan directly into the freezer, transferring the cream puffs to a resealable zipper top bag or freezer safe container with a tight fitting lid for up to 3 months.
~or~
To Bake the Cream Puffs:
(If preparing from frozen, simply add 5 minutes to the baking time at the end.) Place pan in the oven, bake for 15 minutes. Do not open that door! After 15 minutes, lower the heat to 375°F and cook for an additional 15 minutes. When the time is up, turn off the oven and stick the handle of a wooden spoon in between the body of the stove and the door to hold it open just a little and let the cream puffs cool in the oven like that for 30 minutes. After 30 minutes, remove the pan from the oven. You can serve them immediately or cool to room temperature.
To Make Profiteroles:
Break open a cream puff at the midline (much like a muffin). Place the bottom on a plate, put a good sized scoop of ice cream on the base, add the top part of the cream puff and drizzle with warmed hot fudge sauce.
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Low Fat Fish Pie
Jamie Oliver's no white sauce, no precooked fish, pie. From The Ministry of Food I think.
Have made this so many times, with all sorts of vegetables/fish combos. Good every time. it's the chilli, cheese and lemon zest that give it the extra pizazz.
When I'm not on a diet (not very often) I dollop crime fraiche on top before adding the potatoes (or whatever mash I have substituted).
I have omitted his final recommendation to serve with tomato ketchup and baked beans!
Serves 4-6
Ingredients
sea salt
freshly ground black pepper
1 kg potatoes
1 carrot
2 sticks celery
150 g good-quality Cheddar cheese
1 lemon
½ fresh red chilli
4 sprigs fresh flat-leaf parsley
300 g salmon fillets, from sustainable sources, ask your fishmonger, skin off and bones removed
300 g undyed smoked haddock fillets, from sustainable sources, ask your fishmonger, skin off and bones removed
125 g raw peeled king prawns, from sustainable sources, ask your fishmonger
olive oil
1 good handful spinach, chopped, optional
2 ripe tomatoes, quartered, optional
Method
Preheat the oven to 200°C/400°F/gas 6 and bring a large pan of salted water to the boil. Peel the potatoes and cut into 2cm chunks. Once the water is boiling, add your potatoes and cook for around 12 minutes, until soft (you can stick your knife into them to check).
Meanwhile, get yourself a deep baking tray or earthenware dish and stand a box grater in it. Peel the carrot. Grate the celery, carrot and Cheddar on the coarse side of the grater. Use the fine side of the grater to grate the zest from the lemon. Finely grate or chop your chilli. Finely chop the parsley leaves and stalks and add these to the tray.
Cut the salmon and smoked haddock into bite-size chunks and add to the tray with the prawns. Squeeze over the juice from the zested lemon (no pips please!), drizzle with olive oil and add a good pinch of salt and pepper. If you want to add any spinach or tomatoes, do it now. Mix everything together really well.
By now your potatoes should be cooked, so drain them in a colander and return them to the pan. Drizzle with a couple of good lugs of olive oil and add a pinch of salt and pepper. Mash until nice and smooth, then spread evenly over the top of the fish and grated veg. Place in the preheated oven for around 40 minutes, or until cooked through, crispy and golden on top.
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Have made this so many times, with all sorts of vegetables/fish combos. Good every time. it's the chilli, cheese and lemon zest that give it the extra pizazz.
When I'm not on a diet (not very often) I dollop crime fraiche on top before adding the potatoes (or whatever mash I have substituted).
I have omitted his final recommendation to serve with tomato ketchup and baked beans!
Serves 4-6
Ingredients
sea salt
freshly ground black pepper
1 kg potatoes
1 carrot
2 sticks celery
150 g good-quality Cheddar cheese
1 lemon
½ fresh red chilli
4 sprigs fresh flat-leaf parsley
300 g salmon fillets, from sustainable sources, ask your fishmonger, skin off and bones removed
300 g undyed smoked haddock fillets, from sustainable sources, ask your fishmonger, skin off and bones removed
125 g raw peeled king prawns, from sustainable sources, ask your fishmonger
olive oil
1 good handful spinach, chopped, optional
2 ripe tomatoes, quartered, optional
Method
Preheat the oven to 200°C/400°F/gas 6 and bring a large pan of salted water to the boil. Peel the potatoes and cut into 2cm chunks. Once the water is boiling, add your potatoes and cook for around 12 minutes, until soft (you can stick your knife into them to check).
Meanwhile, get yourself a deep baking tray or earthenware dish and stand a box grater in it. Peel the carrot. Grate the celery, carrot and Cheddar on the coarse side of the grater. Use the fine side of the grater to grate the zest from the lemon. Finely grate or chop your chilli. Finely chop the parsley leaves and stalks and add these to the tray.
Cut the salmon and smoked haddock into bite-size chunks and add to the tray with the prawns. Squeeze over the juice from the zested lemon (no pips please!), drizzle with olive oil and add a good pinch of salt and pepper. If you want to add any spinach or tomatoes, do it now. Mix everything together really well.
By now your potatoes should be cooked, so drain them in a colander and return them to the pan. Drizzle with a couple of good lugs of olive oil and add a pinch of salt and pepper. Mash until nice and smooth, then spread evenly over the top of the fish and grated veg. Place in the preheated oven for around 40 minutes, or until cooked through, crispy and golden on top.
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Monday, 3 June 2013
Lemon Drizzle TrayBake
Mary Berry Lemon Drizzle Traybake (from the Mail on Sunday 1 June 2013)
To ensure the lemon sinks into the mixture, pour over the glaze while the cake is still warm
16 slices
225 g butter (room temperature)
Or vegetable spread (at least 70% fat)
Extra for greasing
225g caster sugar
275g self raising flour
1 tsp baking powder
4 lge eggs
4tbsp milk
Grated zest 2 lemons
For the glaze
Juice of 2 lemons
175g sugar
Pre heat oven 180*C (fan 160*C Gas4). Grease Traybake tin 30x23x4cms and line base baking parchment.
Put butter, sugar, flour, baking powder, eggs, milk and lemon zest in large bowl. Beat with electric mixer for 1-2 mins until smooth.
Turn mix into tin and spread evenly.
Bake 35-40 mins or until risen and springy to the touch.
Run knife round edge of tin to loosen then transfer to wire rack.
Make glaze: Mix lemon juice with sugar and spoon over warm cake. Leave to cool then cut into 16 rectangular slices.
To get more juice out of lemons, cut them in half lengthwise and put in microwave on high for 30 seconds before removing juice with a lemon squeezer or reamer.
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To ensure the lemon sinks into the mixture, pour over the glaze while the cake is still warm
16 slices
225 g butter (room temperature)
Or vegetable spread (at least 70% fat)
Extra for greasing
225g caster sugar
275g self raising flour
1 tsp baking powder
4 lge eggs
4tbsp milk
Grated zest 2 lemons
For the glaze
Juice of 2 lemons
175g sugar
Pre heat oven 180*C (fan 160*C Gas4). Grease Traybake tin 30x23x4cms and line base baking parchment.
Put butter, sugar, flour, baking powder, eggs, milk and lemon zest in large bowl. Beat with electric mixer for 1-2 mins until smooth.
Turn mix into tin and spread evenly.
Bake 35-40 mins or until risen and springy to the touch.
Run knife round edge of tin to loosen then transfer to wire rack.
Make glaze: Mix lemon juice with sugar and spoon over warm cake. Leave to cool then cut into 16 rectangular slices.
To get more juice out of lemons, cut them in half lengthwise and put in microwave on high for 30 seconds before removing juice with a lemon squeezer or reamer.
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Monday, 8 April 2013
More soda bread White and Brown
Once I get then yen to cook something I can't resist the temptation to look for more recipes. This one is from Rachel Allen of the Ballymaloe cookery school so should be really authentic.
White Soda Bread
An Irish favourite, which we bake every day at Ballymaloe cookery school, and which is very quick and simple for you to make at home. This is the basic recipe but there are so many sweet and savoury variations that you can try - chocolate, raisins, cinnamon, cubes of crispy bacon, cheese, herbs . . . the possibilities are endless. The deep cross in the loaf is supposed to let out the fairies - so that the bread won't be jinxed by evil spirits! In reality, of course, it's just to allow the heat to penetrate the loaf as it's cooking. Makes 1 Loaf
Ingredients
450g (1lb) plain flour
1 level tsp caster sugar
1 level tsp bicarbonate of soda
1 tsp salt
350-425ml (12-15fl oz) buttermilk or sour milk
Method
1. Preheat the oven to 230°C (425°F), Gas mark 8.
2. Sift the dry ingredients into a large bowl and make a well in the centre. Pour in most of the buttermilk (leaving about 60ml/2fl oz in the measuring jug). Using one hand with your fingers outstretched like a claw, bring the flour and liquid together, adding more buttermilk if necessary. Do not knead the mixture or it will become heavy. The dough should be fairly soft, but not too wet and sticky.
3. When it comes together, turn onto a floured work surface and bring together a little more. Pat the dough into a round about 4cm (1½in) deep and cut a deep cross in it.
4. Place on a baking tray and bake in the preheated oven for 15 minutes, then turn down the heat to 200°C (400°F), Gas mark 6 and cook for 30 minutes more. When cooked, the loaf will sound slightly hollow when tapped on the base and be golden in colour. I often turn it upside down for the last 5 minutes of cooking. Allow to cool on a wire rack.
VariationsWhite soda scones:
Make the dough as above but flattened into a round approximately 2.5cm (1in) deep. Cut into scones and cook for 15-20 minutes at 230°C (450°F), Gas mark 8.
White soda bread or scones with herbs: Add 2-3 tablespoons freshly chopped herbs - such as rosemary, sage, thyme, chives, parsley or lemon balm - to the dry ingredients, and make as above.
Spotted dog: Add 100g (3½oz) sultanas, raisins or currants, or a mixture of all three, to the dry ingredients, and make as above. Back to top
Brown Soda Bread
For this wholemeal soda bread the method differs to the usual white version, so don't just swap half of the plain flour for wholemeal. Makes 1 Loaf
Ingredients
225g (8oz) wholemeal flour
225g (8oz) plain flour
1 tsp salt
1 tsp bicarbonate of soda
50g (2oz) mixed seeds, such as sesame, pumpkin or sunflower, or golden linseeds (optional)
25g (1oz) butter (optional)
1 egg
375-400ml (13-14fl oz) Buttermilk
You will need a 25cm (10in) diameter tart tin, 3cm (1¼in) deep
Method
1. Preheat the oven to 220°C (425°F), Gas mark 7.
2. Sift together the flours, salt and bicarbonate of soda in a large bowl and mix with the seeds (if using). Add the butter (if using), and rub into the flour mixture with your fingertips until it resembles breadcrumbs. Make a well in the centre.
3. In another bowl, whisk the egg with the buttermilk and pour most of the liquid into the flour mixture. Using one hand with your fingers outstretched like a claw, bring the flour and liquid together, adding more buttermilk if necessary. The dough should be quite soft, but not too sticky.
4. Turn onto a floured work surface, and gently bring it together into a round about 4cm (1½in) deep. Cut a deep cross on top
5. Place on a baking tray and bake in the preheated oven for 15 minutes, then turn down the heat to 200°C (400°F), Gas mark 6 and cook for 30 minutes more. When cooked, the loaf will sound slightly hollow when tapped on the base. Allow to cool on a wire rack.
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White Soda Bread
An Irish favourite, which we bake every day at Ballymaloe cookery school, and which is very quick and simple for you to make at home. This is the basic recipe but there are so many sweet and savoury variations that you can try - chocolate, raisins, cinnamon, cubes of crispy bacon, cheese, herbs . . . the possibilities are endless. The deep cross in the loaf is supposed to let out the fairies - so that the bread won't be jinxed by evil spirits! In reality, of course, it's just to allow the heat to penetrate the loaf as it's cooking. Makes 1 Loaf
Ingredients
450g (1lb) plain flour
1 level tsp caster sugar
1 level tsp bicarbonate of soda
1 tsp salt
350-425ml (12-15fl oz) buttermilk or sour milk
Method
1. Preheat the oven to 230°C (425°F), Gas mark 8.
2. Sift the dry ingredients into a large bowl and make a well in the centre. Pour in most of the buttermilk (leaving about 60ml/2fl oz in the measuring jug). Using one hand with your fingers outstretched like a claw, bring the flour and liquid together, adding more buttermilk if necessary. Do not knead the mixture or it will become heavy. The dough should be fairly soft, but not too wet and sticky.
3. When it comes together, turn onto a floured work surface and bring together a little more. Pat the dough into a round about 4cm (1½in) deep and cut a deep cross in it.
4. Place on a baking tray and bake in the preheated oven for 15 minutes, then turn down the heat to 200°C (400°F), Gas mark 6 and cook for 30 minutes more. When cooked, the loaf will sound slightly hollow when tapped on the base and be golden in colour. I often turn it upside down for the last 5 minutes of cooking. Allow to cool on a wire rack.
VariationsWhite soda scones:
Make the dough as above but flattened into a round approximately 2.5cm (1in) deep. Cut into scones and cook for 15-20 minutes at 230°C (450°F), Gas mark 8.
White soda bread or scones with herbs: Add 2-3 tablespoons freshly chopped herbs - such as rosemary, sage, thyme, chives, parsley or lemon balm - to the dry ingredients, and make as above.
Spotted dog: Add 100g (3½oz) sultanas, raisins or currants, or a mixture of all three, to the dry ingredients, and make as above. Back to top
Brown Soda Bread
For this wholemeal soda bread the method differs to the usual white version, so don't just swap half of the plain flour for wholemeal. Makes 1 Loaf
Ingredients
225g (8oz) wholemeal flour
225g (8oz) plain flour
1 tsp salt
1 tsp bicarbonate of soda
50g (2oz) mixed seeds, such as sesame, pumpkin or sunflower, or golden linseeds (optional)
25g (1oz) butter (optional)
1 egg
375-400ml (13-14fl oz) Buttermilk
You will need a 25cm (10in) diameter tart tin, 3cm (1¼in) deep
Method
1. Preheat the oven to 220°C (425°F), Gas mark 7.
2. Sift together the flours, salt and bicarbonate of soda in a large bowl and mix with the seeds (if using). Add the butter (if using), and rub into the flour mixture with your fingertips until it resembles breadcrumbs. Make a well in the centre.
3. In another bowl, whisk the egg with the buttermilk and pour most of the liquid into the flour mixture. Using one hand with your fingers outstretched like a claw, bring the flour and liquid together, adding more buttermilk if necessary. The dough should be quite soft, but not too sticky.
4. Turn onto a floured work surface, and gently bring it together into a round about 4cm (1½in) deep. Cut a deep cross on top
5. Place on a baking tray and bake in the preheated oven for 15 minutes, then turn down the heat to 200°C (400°F), Gas mark 6 and cook for 30 minutes more. When cooked, the loaf will sound slightly hollow when tapped on the base. Allow to cool on a wire rack.
- Posted using BlogPress from my iPad
Friday, 5 April 2013
Buttermilk substitute & Seafood Chowder
Having watched yet another episode of Masterchef (!) where they made a tasty looking Irish Shellfish Chowder I thought I would have ago.
It was accompanied by a Soda Bread loaf, which I had no idea how to make. It used Buttermilk, which isn't readily available in North Yorkshire and I have no idea of what the French equivalent is so I looked for a Buttermilk Substitute
This came from the Nigella.com blog
Alternatively you can sour some milk by adding some acid. Pour 250mls (1
cup) milk into a jug and stir in 1 (15ml) tablespoon of lemon juice or
white wine vinegar. Stir well and leave to stand for 5 minutes before
using as directed in the recipe. Full fat (whole) milk or semi-skimmed
(reduced fat) milk work best here as skimmed (non fat) milk tends to
turn a little watery.
And from the BBC-Food website here is the full recipe
It was accompanied by a Soda Bread loaf, which I had no idea how to make. It used Buttermilk, which isn't readily available in North Yorkshire and I have no idea of what the French equivalent is so I looked for a Buttermilk Substitute
This came from the Nigella.com blog
And from the BBC-Food website here is the full recipe
Irish fish chowder with soda bread
in season
Loaded with different types
of fish, this simple chowder recipe stands or falls on the freshness of
the ingredients. Serve with traditional soda bread.
Ingredients
- For the soda bread
- 200g/7oz wholemeal flour
- 275g/9¾oz strong white flour, plus extra for sprinkling
- 1 heaped tsp bicarbonate of soda
- pinch salt
- 200ml/7fl oz buttermilk
- 1 large free-range egg
- 1 tsp honey
- For the chowder
- 1 large potato
- 250g/9oz un-dyed smoked haddock fillets, skin on
- 1 bay leaf
- 1 shallot, halved
- 650ml/22fl oz full-fat milk
- 30g/1oz unsalted butter
- 1 onion, chopped
- 1 clove garlic, sliced
- 150g/5½oz sweetcorn kernels (thawed, if frozen)
- handful runner beans, sliced
- 6 scallops, sliced
- 12 steamed clams
- 200g/7oz pollock fillet, diced
- 150g/5½oz raw king prawns
- 1 tbsp chopped fresh flat-leaf parsley
- freshly ground black pepper
Preparation method
-
Preheat the oven to 190C/375F/Gas 5. Grease and flour a 900g/2lb loaf tin.
-
Combine the flours, bicarbonate of soda and salt in a mixing bowl.
-
In a measuring jug, combine the buttermilk with the egg and honey.
-
Make a well in the center of the dry ingredients,
and then pour in the wet mixture. Add a little extra flour if you find
the dough is too wet and sticky.
-
Using a wooden spoon, bring the mix together to form a dough. Shape into a rough oval and place in the loaf tin.
-
Sprinkle a little flour on top and bake in the oven for 35-40 minutes. Turn the loaf out on a wire rack to cool before slicing.
-
For the chowder, place the potato in a saucepan,
cover with water, bring to the boil and simmer for 15-20 minutes until
tender. Cut the cooked potato into small pieces and set aside.
-
Place the smoked haddock, skin side up, in a pan
with the bay leaf and shallot and cover with the milk. Bring to a simmer
for a few minutes, then take off the heat and leave in the milk to
finish cooking.
-
In a large pan, gently fry the onions in the butter
until softened. Stir in the sliced garlic, cooked potato, sweetcorn,
then add a handful of the sliced runner beans.
-
Lift the haddock out of the milk with a slotted
spoon and place on a plate. Peel away the skin and tear into pieces.
Strain the milk through a sieve into the onion potato mixture and simmer
for about 20 minutes.
-
Add the cooked haddock, sliced scallops, steamed
clams, pollock and the prawns and warm through, then stir in the parsley
and season with lots of black pepper.
-
To serve, ladle the chowder into bowls and serve with thick slices of soda bread.
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