Category Archives: Featured

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Apple and Panchetta Stuffed Pork Chop

Ingredients:

  • 2 Granny Smith apples
  • 4 rashers of pancetta (or smoked streaky bacon)
  • Fresh sage
  • 50g butter
  • 4 pork chops with the bone taken out
  • Salt and pepper

Instructions:

  1. Peel the apples and grate them in to a bowl. Dice the pancetta and chop the sage, add to the apple, finally add in the butter and mix it all together.
  2. Using a sharp knife cut horizontally into the loin of the meat (that’s the round lean piece of the chop). When you put the knife in, try to cut a pocket to create some space to put the apple stuffing into.
  3. Stuff the chop with the apple mix, be careful not to over fill the chop. Season the meat with salt and pepper, then drizzle a little olive oil over the chop.
  4. Place the chops on the BBQ or into a pre-heated non stick pan, cook for 4-5 minutes on each side. When the pork is cooked rest for a minute and serve.

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Blueberry Muffins

Who doesn’t love a blueberry muffin, it must be one of worlds favourite flavours. Heres a great dependable recipe that you can change the flavours on depending on the season.

Ingredients make 6-8 muffins

Ingredients:

  • 225g plain flour
  • 2 tsp baking powder
  • A good pinch of sea salt
  • 100g golden castor sugar
  • 1 medium egg
  • 125g plain yoghurt
  • 125ml whole milk
  • 75g unsalted butter, melted and slightly cooled
  • 75g blueberries
  • 1 lime

Instructions:

  1. Put the flour, baking powder, salt and sugar in a large bowl and blend together with your hand.
  2. zest the lime straight into the bowl over the flour.
  3. Mix the egg, yoghurt, milk and melted butter together in a jug. Pour them into the dry ingredients followed by the blueberries and mix lightly, stopping as soon as everything is combined – it’s essential not to over-mix or you’ll get dense, cakey muffins.
  4. Spoon a some mixture into each muffin case, fill them well if you want the muffins to rise up.
  5. Bake in an oven preheated to 180°C/gas mark 4 for about 30 minutes until golden brown.

tagine

Lamb Tagine

Ingredients:

  • 2 tbsp of coriander seeds
  • 2 tbsp of cumin seeds
  • 1 tbsp of salt
  • 2/3 tbsp of olive oil
  • 1.5kg diced shoulder of lamb
  • 1 large preserved lemon or 2 small ones
  • 2 peeled and chopped white onions
  • 1 handful of sultanas
  • 1 handful of chopped dried apricots
  • 1 handful of fresh coriander chopped
  • 100g of pitted black olives
  • 1 handful of fresh chopped mint

Instructions:

  1. Place the spices into a dry frying pan on a medium heat to toast, when they start to crackle turn the heat off and place them into a pestle and mortar and grind (if you haven’t got a pestle and mortar use a rolling pin to crush them). Add in a little salt while you’re grinding to help as an abrasive.
  2. Put the lamb into a large bowl. Add the spices and the olive oil and mix together. Chop the preserved lemon and add to the lamb.
  3. Place the onions on the bottom of an oven proof dish, or a tagine if you have one. Place the dried fruit, chopped coriander and olives in with the lamb and mix again. Transfer the contents of the bowl into the oven proof dish (or tagine).
  4. Cover and cook for 3-4 hours on a low heat (approx [email protected]). If it starts to dry a little you could add some water.
  5. When the lamb is cooked and beautifully tender, finish with the chopped fresh mint and serve.

rhubarb

Rhubarb Crumble Slice

Rhubarb and custard for me is a wonderful combination of flavours, it reminds me of my childhood. This recipe is a great opportunity to celebrate a great British ingredient and let those memories flood back.

Ingredients:

  • 250g butter (softened)
  • 125g castor sugar
  • 2 egg yolks
  • 325g of plain flour
  • 50g of custard powder
  • 150g of strawberry jam
  • 200g of rhubarb
  • 75g granulated sugar
  • 50g of oats
  • 1 orange

Instructions:

  1. Place the soften butter and sugar into a mixing bowl and beat together until soft, light and fluffy, its really important to make sure your butter is room temperature so it will cream together with the sugar.
  2. Add in the egg yolks and continue to mix while you measure out the remaining ingredients.
  3. Mix the custard powder and flour together and add slowly into the bowl until it just starts to come together.
  4. Scoop out 3/4’s the mix on to a clean work surface and knead together to make a soft dough.
  5. Press the mixture into a baking tray(2-cmx10cm approx) lined with parchment paper.
  6. Using you fingers press the dough down firmly to make a tradition shortbread base, it should be about 1cm deep.
  7. With the remaining dough add in the oats and orange zest then crumble it up in your hands to make a crumble.
  8. Pour the crumble out on to another baking tray.
  9. Bake both trays in the oven for 20 minutes at 160c until golden.
  10. While the shortbread is cooking its time to make the jam for the filling.
  11. Dice the rhubarb into 1cm chunks and place in a sauce pan.
  12. Cook on a medium heat for 10 minutes until soft, then pour off the excess liquid.
  13. Add in the strawberry jam and simmer for 2 minutes.
  14. Using a spoon mix the jam together, then pour over the shortbread, as it warm it will spread easily.
  15. Break the crumble up and scatter the topping evenly over the jam, leave to set and cut into portions.

pizzabianco

Smoked Salmon Pizza

Ingredients:

Makes 4 pizzas.

  • 200g strong white flour
  • 200g OO pasta flour
  • 7g yeast
  • 10g salt
  • 300ml water
  • 1 tbsp of olive oil
  • 300g smoked salmon
  • 2 125g mozzarella balls
  • 2 red chillis
  • 1 handful of flat leaf parsley
  • 4 tbsp of extra virgin olive oil
  • cracked black pepper
  • 1 lemon

Instructions:

  1. Place the flours, salt and dried yeast into a large mixing bowl.
  2. Add in the oil and water a little at a time while mixing with your hands.
  3. When you have a smooth dough that has come away from the bowl, transfer to a light floured work top and knead for a few minutes until it is nice and smooth.
  4. Leave the dough to prove for 1 hour.
  5. When the dough has doubled in size, scoop it out on to the work top and divide into four portions.
  6. Roll out each portion until it is approximately 1/2cm thick.
  7. Transfer the pizza base onto a baking tray or pre heated pizza stone.
  8. Top the pizza with pieces of Simple Salmon Bacon, chopped chilli and mozzarella.
  9. Cook the pizza at 220c for 9-10 minutes until golden and crisp.
  10. When the pizza is cooked finish with a little extra virgin olive oil and chopped flat parsley.

muffin

Roasted Pumpkin and Ginger Muffin

Ingredients:

Ingredients makes 6-8 muffins

  • 225g plain flour
  • 2 tsp baking powder
  • A good pinch of sea salt
  • 100g golden castor sugar
  • 1 tsp of ginger
  • 1 medium egg
  • 125g plain yoghurt
  • 125ml whole milk
  • 75g unsalted butter, melted and slightly cooled
  • 75g chopped pumpkin cooked
  • 30g candied ginger chopped

Instructions:

  1. Put the flour, baking powder, salt and sugar in a large bowl and blend together with your hand add the chopped ginger and ground straight into the bowl over the flour.
  2. Mix the egg, yoghurt, milk and melted butter together in a jug. Pour them into the dry ingredients followed by the cooked pumpkin and mix lightly, stopping as soon as everything is combined – it’s essential not to over-mix or you’ll get dense, cakey muffins.
  3. Spoon a some mixture into each muffin case, fill them well if you want the muffins to rise up.
  4. Bake in an oven preheated to 180°C/gas mark 4 for about 30 minutes until golden brown.

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Sour Dough

Sour dough is the king of breads to eat and to make. This bread is a real test of your baking skills and your commitment to bread making as it really needs a good couple of days to develop texture and flavour. Before that however, you will need to develop a starter dough. Rest assured it’s well worth the effort, so if you love bread this is the one for you and remember practice makes perfect, the more you make it the better your bread will be.

Makes 1 loaf

Ingredients:

  • 100g strong white flour
  • 100ml of water
  • 5 refreshing mixtures of 50g strong white flour and 50ml of water will be needed on consecutive days after day 1.

Instructions:

Day 1

  1. Place the 100g white flour and 100ml water into a bowl and mix together with your hands to form a batter.
  2. Leave the bowl out in the open overnight. By leaving it in the open you will encourage yeast spores to develop and that will make for a better/stronger fermentation.

Day 2

  1. Add in the first of the 5 refreshing mixtures i.e. the 50g flour and 50ml water, then mix together, cover and place in the fridge.
  2. You should start to see bubbles forming and a slight sour smell to the mixture.

Day 3

  1. Add in the second refreshing mixture of flour and water, then mix together, cover and place in the fridge.

Day 4

  1. Add in the third refreshing mixture of flour and water, then mix together, cover and place in the fridge.

Day 5

  1. Add in the fourth refreshing mixture of flour and water, then mix together, cover and place in the fridge.

Day 6

  1. Add in the fifth refreshing mixture of flour and water, then mix together and leave out in the open for 6 hours before you use it.

Ingredients:

  • 300g strong white flour
  • 100g rye flour
  • 10g salt
  • 100ml of water approx

Instructions:

  1. Place both the flours into a bowl and blend together using your hands.
  2. Make a well in the middle and pour in the starter and half the water (the amount of water will differ slightly depending on room temperature, time of year etc).
  3. Knead for 10-15 minutes until you have a smooth manageable dough (if your dough is quite sticky, don’t worry its meant to be, stick at it and keep kneading).
  4. Return the dough back into the mixing bowl and cover with a carrier bag.
  5. Leave to prove for 6 hours or ideally overnight, I find the kitchen is fine as you don’t want anywhere too warm or cold.
  6. Scoop the dough back out onto a clean work surface, it should have a wonderful honeycomb type structure and be very stretchy.
  7. Knead and shape by stretching the dough out and fold it over its self for 10-15minutes (don’t add lots of flour when kneading as this will dry out the dough,try oil instead), shape it into a large roll and place into a proving basket or a bowl lined with a cloth dusted in plenty of flour.
  8. Place in a plastic bag and leave for a second prove of 4-6 hours to double in size.
  9. Pre heat the oven to 220C/425F or gas mark 7.
  10. Carefully turn over the loaf onto your hand and then gently lay the bread onto a baking tray, spray the loaf with a little water.
  11. Score a couple of lines into the bread with a sharp knife or a clean razor blade.
  12. Bake the loaf for 30 minutes at 220C/425F or gas mark 7 and then turn the oven down to 200C/400F or gas mark 6 and bake for a further 20 minutes.
  13. Turn off the oven and open the oven door a jar and wedge it open with a wooden spoon for another 10 minutes to let all the steam out of the oven. This will help keep the bread lovely and crusty.
  14. Sour dough bread will keep for at least a week so its a great project for the weekend as it will last the working week, just remember to keep feeding your sour dough starter every couple of days with equal amounts of flour and water, then it will be ready for the next loaf.

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Soda Bread Farls and Bacon

A beautiful Italian oven baked lasagne from Unox Italy

Ingredients:
500g self-raising flour
1 tsp of bicarbonate of soda
1 tsp of salt
1 bunch of spring onions
1 small pot of plain yogurt
100ml milk
Oil
8 rashers of dry cured back bacon
Brown sauce if desired

Instructions:

  1. Put the flour into a bowl and add the bicarbonate of soda and salt. Using a pair of scissors cut the spring onion tops into the bowl. Add the yogurt and milk and mix together to form a dough.
  2. Roll the dough out into a circle about 2-3 cm thick then cut it into quarters. Heat a frying pan and add some oil. Place the bread into the pan and cook on a gentle heat on both sides for about 4 minutes until golden.
  3. When the farls are cooked remove them from the pan and keep warm. Add the bacon and cook until crisp.
  4. When the bacon is almost cooked cut the farls in half and place them cut side down in the pan to soak up all that great flavour.

 

lasagne-alla-bolognese-HEM1

Home Made Lasagna

A beautiful Italian oven baked lasagne from Unox Italy

Ingredients:
Bechamel sauce ingredients for 1 pan Black 40 or 1 pan 1/1 GN 6.5 mm
2 liter milk
220 grams flour
220 grams butter
nutmeg

Instructions:
Never mix with Ragu Bolognese and Bechamel sauce, NEVER USE PLAIN TOMATO SAUCE.
The layers of lasagna should be assembled by coating the uniforms and adding Parmesan cheese sauces and pasta.

 

Ragu-Bolognese

Home Made Bolognese Sauce

Ingredients:
Celery
Carrot
Onion
Bay Leaves
Red Wine
Minced Beef
Minced Pork
Sausages
Mortadella
Double Concentrated Tomato
Tomato Sauce
Salt
Pepper

Step by step:
Boil the vegetables for 5 minutes.
Add all the minced mortadella, sausages and meat and cook for 10 minutes.
Add red wine and let it evaporate.
Finally add double concentrated tomato paste and tomato sauce.
Cook very slowly for at least 3.5 hours and finally, add salt, pepper and nutmeg to taste.

v2Curried Chicken with Spinach Sous Vide

Sous Vide Curried Chicken Breast

Recipe Ingredients:
Boneless and skinned chicken breasts
Fresh spinach leaves
Red or Yellow peppers
Curry Powder
Vegetables to suit
Green beans
Asparagus
Carrots

Recipe Instructions:
Wash and place spinach leaves in a perforated gastronorm pan.
Wash and cut into strips red or yellow peppers and place into a perforated gastronorm pan.
Steam the vegetables at 100 degrees 100% humidity fan speed 6 for 3 minutes
Remove and leave to cool.

Chicken Preparation
Using good quality boneless and skinless chicken breasts.
Wash and flatten the chicken breasts.
Lay the freshly steamed spinach leaves onto the chicken,then add some strips of pepper.
Roll up the flattened chicken and cover in curry powder.
Place individual portions in sous vide bags.

Vegetable Preparation
Wash and prepare vegetables of your choice carrots,green beans,asparagus etc.,portion and place in sous vide bags.

Sous vide veg

Cooking – Chicken
Place the sous vide bags in a perforated gastronorm pan and steam for 30 minutes at 72 degrees 100% humidity fan 6

Cooking – Vegetables
Place the portions of vegetables in a perforated gastronorm pan and steam at 85 degrees 100% humidity fan speed 6 for :
Carrots 18 minutes
Asparagus 15 minutes
Beans 16 mins
Remove from the sous vide bags,plate and serve.

 

sausage rolls

Sage & Onion Sausage Rolls

Ingredients:
Olive oil
1 red onion, peeled and finely chopped
5-6 fresh sage leafs, finely chopped
Handful of breadcrumbs
7 good quality pork sausages
250g ready-made puff pastry
1 free range egg
Small amount of milk

Step by step

  1. Heat the olive oil in a saucepan and add the finely chopped onions. Cook on medium heat for about 15-17 minutes, or until soft & golden brown. Add the finely chopped sage leaves to the pan and cook for a few minutes more and then spread out on a plate to cool.
  2. With a knife, slit the skins of the sausages and pop the meat out into a mixing bowl. Add the onion and sage to the bowl, plus a handful of breadcrumbs, and then work the mixture together with your clean hands.
  3. On a lightly floured surface, roll the pastry out into a big rectangle as thick as a pound coin and cut it lengthways into two long, equal rectangles. Roll the mixture into 2 long sausage shapes with your hands and lay them along the centre of each rectangle.
  4. Mix the egg and a little bit of milk and brush the inside of the pastry and the sausage mixture. Then fold one side of your pastry over, wrapping the filling inside. Lightly press down with your fingers to seal the join.
  5. Cut the long rolls into your preferred sizes and space them out on a baking tray. Brush the outside of your rolls with the rest of your egg wash and bake @ 180°c in a pre-heated UNOX oven (the oven will reach the pre-heat of 180°c, in just over 2 minutes) for 20 minutes or, until puffed and cooked through.