You are here: Home / Archives for Recipes

Chocolate Mousse

February 8, 2012 By

Chocolate Mousse

This should really be called “Tish’s Chocolate Mousse” as it is my mums recipe that has been made in our family since the early 1970′s. Although my mum does not make this weekly any more, my sister (who has taken the recipe to Australia), manages to produce it at least monthly. 
This recipe is really versatile in as much as you can make a purely “adult” mousse or a yummy “family” mousse.
I have put the basic recipe below, with suggestions of how to adapt the recipe to suit mood and circumstances! 

enough for 6
180g dark chocolate
6 large eggs (works best if eggs are very fresh and at room temperature)
2 Tbs strong coffee

  1. Melt the chocolate in a bain Marie.
  2. Separate the eggs.
  3. Whisk the egg yolks until a bit lighter in colour, gently stir in the cooled coffee.
  4. In a separate bowl whisk the egg whites until they hold a soft peak.
  5. Stir the melted, cool chocolate into the egg yolks and coffee.
  6. Add 1 scoop of the whisked egg white to the egg yolk  mixture and gently fold in with a metal spoon.
  7. Add the remainder of the egg whites to the yolk mixture and carefully fold in, with the metal spoon.
  8. This is the mousse which now needs to be chilled for a couple of hours before eating – you can scoop into 6 ramekins, teacups or 1 bowl. Cover and place in fridge.

Although you can make this mousse the day before it is best made and eaten on the same day. It can be kept for up to 3 days after making.

  • To make a more adult mousse use very dark chocolate (72%), you can also up the amount of chocolate used. This will make a slightly denser mousse, but far more satisfying for serious chocoholics!
  • For a mousse suitable for younger persons, add a milkier chocolate.
  • If you want to add other flavours, orange zest works well, substitute brandy for half of the coffee, a small amount of ground cardamom creates a sophisticated mousse, as does a little finely chopped chili (only if using dark mousse – try a tiny bit of grated lime zest with the chili!)

 

Filed Under: Recipes Tagged With: , , , ,

Seville orange marmalade

January 25, 2012 By

Seville Orange Marmalade
approx 7 or 8 500ml jars 

1kg Seville oranges
2 litres water approx
2kg sugar
Juice of 3 lemons

To ensure your marmalade sets well, it is important to take the time to soak the fruit as detailed below. Soaking of the fruit and pips helps release the pectin in the fruit. Pectin is the setting agent. Seville oranges are high in pectin, adding lemon juice, which is very high in pectin, is a bit of a belt and braces step. 
Do not be tempted to double this recipe. Rather make two batches. After many years of making preserves in large quantities, I have found that setting is much more successful if made in smaller quantities.

  1. Give your oranges a good clean (scrub if necessary)
  2. Cut in half and squeeze. Place the juice in a preserving pan (non aluminium) which will be large enough for all the ingredients.
  3. Collect the pips and place in a small bowl, cover them with water, cover and set aside.
  4. Slice the peel (including any flesh) into slices, thin or thick, depending on your preference. Try to make sure that however you cut the peel, the thickness is consistent.
  5. Place the sliced peel into the preserving pan and cover with water. Cover pan.
  6. The next day, place the water that the pips were soaking in into the preserving pan. It may be a little jelly like – this is pectin. Tie  the pips firmly in some muslim. Add this to the preserving pan.
  7. Ensure the peel is covered with water and bring to a gentle simmer. Simmer until the peel is soft when squashed between your fingers. It should be as soft as you like the peel in your marmalade. As soon as sugar is added the peel will not soften any further.
  8. When the peel is soft, strain off the liquid and measure. You need 2 litres of liquid in total. If you have less, top it up with water. If you have more, gently simmer the liquid until you have 2 litres.
  9. In your preserving pan you now want the peel, sugar, 2 litres of liquid, juice from the lemons and squeezed out liquid from the pips in muslim. Squeeze out as much as you can.
  10. Bring this to the boil and boil until setting point is achieved. If any white froth collects, skim it off.
  11. Bottle.

Some preserves benefit from keeping. marmalade is ready for your toast the next day. Enjoy.

If you fancy adding ginger add some chopped fresh ginger when you boil the peel with water. If you fancy adding alcohol, add this once setting point has been achieved. Stir it in, let it  it steam a bit before bottling - obviously don’t add too much as this will affect the setting.

 

 

 

 

Filed Under: Recipes Tagged With: , , ,

Butternut Squash, Chickpea and Spinach Tagine

January 9, 2012 By

This is a delicious dish, perfect any time of year, for lunch or for dinner.
You can easily omit the chickpeas if they are not a favourite and substitute some orange lentils.
Sweet potatoes can be used instead of / or as well as the squash, chard works well instead of spinach. 

Butternut Squash, Chickpea and Spinach Tagine.

Enough for 4

3Tbs sunflower / rapeseed oil 
1 ½ kg butternut squash, peeled, deseeded and diced into  2cm – 3cm chunks (whatever size you choose, they need to be the same)
4 shallots (1 onion would be fine) – roughly chopped
*300g dried chickpeas soaked and boiled (or 400g tin chickpeas)
200ml (ish) stock (either vegetable, liquid from chickpeas if you boiled them, chicken if you are not cooking for vegetarians, water will do)
250g spinach (or thereabouts, if you can find non-baby spinach this is better)
12 dates cut into 3 pieces each
2 Tbs orange juice
orange zest from 1 orange
2 pinches saffron (optional but adds a fantastic dimension if you do use it)
2 tsp ground cumin
1 tsp ground coriander
1/2 tsp allspice
small piece of cinnamon (optional)
1 tsp sweet paprika
1 Tbs fresh coriander (optional)
1 Tbs fresh parsley (optional)
salt to taste

*dried chickpeas, although more hassle, have a crunchier taste than tinned

  1. Preheat the oven to 200C gas 6.
  2. Mix the ground spices together. Take 1/3 of this mixture and 1 Tbs of the sunflower oil and coat the butternut squash. Place in roasting tin and cook in oven for 15 minutes, until starting to soften.
  3. In a pan, heat the remainder of the sunflower oil. Add the shallots and remainder of the spices and the saffron. Gently cook for 5 minutes.
  4. Add the cooked chickpeas, dates and orange zest, cook for a further 5 minutes.
  5. Add the butternut squash and orange juice. Add enough liquid to just cover. Gently simmer for 25 minutes.
  6. Taste and adjust seasoning.
  7. Add the herbs (if using) and spinach.
  8. As soon as spinach has wilted, turn off the heat. Leave for 10 minutes before serving.

Great with orange and pomegranate couscous.

 

 

Filed Under: Recipes

Beef Wellington

January 5, 2012 By

Beef Wellington

6 portions

1 kg beef fillet
*500g ready made, defrosted puff pastry
Chicken liver pate (use 1/3 of the recipe)
50g butter
350 g mushrooms( finely chopped) (large Portobello are tastiest)
1 clove garlic (crushed or chopped)
3 shallots (finely diced)
Salt/pepper/nutmeg
1 tbs chopped parsley
1 tbs double cream
1 egg yolk
 * works really well, but for a real treat try Dorset puff pastry

  1. Ensure the fillet is well trimmed of all sinew (ask the butcher to do this).
  2. Melt a small knob of the butter and seal the fillet on all sides, quickly.
  3. Add the remainder of the butter to the pan and melt gently.
  4. Add the shallots and cook gently until translucent (about 5 minutes), stirring regularly.
  5. Now add the mushrooms and seasoning. Cook gently. The mushrooms will release moisture. Cook until all moisture has been reabsorbed - this is your mushroom duxelle.
  6. Stir in the cream and parsley. Taste and adjust seasoning if necessary. Cool.
  7. Set the fillet on a board and gently press the chicken liver pate on the top of the fillet until it is covered. Then place the mushroom mixture on top of the pate.
  8. Roll out the pastry in a square. Ensure it is large enough to cover the fillet and toppings plus a bit to spare.
  9. You now have two choices, it depends whether you want the join at the top or the bottom of the fillet.
  10. If you want the join at the bottom, gently pick up the fillet with its toppings and place upside down on the centre of the pastry. Ease the pastry tightly up the sides of the fillet and seal, using the egg yolk to stick the two bits of pastry. Turn the parcel upright (pate and mushroom on top, seal sides and pinch together, brush with egg yolk and mark the top of the pastry if you like. Make a small cut in the centre of the parcel, to allow any steam to escape when cooking. Place prepared parcel in fridge for a minimum of 2 hours, overnight is fine too.
    If you want to seal at the top, then place fillet right side up on pastry, ease pastry up sides and seal.
  11. Preheat the oven to 200 C/ gas 6.
  12. Place parcel on a baking tray and in the oven for 35 minutes. Keep an eye on the pastry, if it looks like it is getting too dark, turn the oven down and cook for a bit longer. If you have a probe, probe the centre of the fillet after 30 minutes. The temperature should read 35 C when the fillet can be removed from the oven.
  13. Once removed from oven, gently place some foil over the top and then place several tea towels on top of this. Rest for 45 minutes and then serve. Cut into good thick slices.
Serve with dauphinoise potatoes (delicious made with 1/3 beetroot) and some fresh vegetables. Don’t forget gravy!

 

 

 

 

Filed Under: Recipes Tagged With: , , , , ,

Chicken Liver Pate

January 5, 2012 By

Chicken Liver Pate

plenty for 10, freezes really well.

5 tubs of chicken livers (about 1kg in weight)
500 g butter + a little extra
2 cloves garlic, chopped
1 large onion, roughly chopped
1 tsp fresh thyme
1 tsp salt
1/2 tsp grated black pepper
1/3 tsp grated nutmeg
2 Tbs Marsala

  1. Melt the butter, don’t allow to brown.
  2. Add the onion and garlic, cook gently for around 10 minutes, do not allow to colour.
  3. Add seasoning and chicken livers and cook, stirring occasionally until livers just cooked (around 10 minutes).
  4. Remove from heat and stir in Marsala.
  5. Place in food processor and blend until smooth, taste and adjust seasoning if necessary.
  6. Pour into dish, or dishes to cool.
  7. Once cool, chill and then place a bit of melted butter on top to seal.

This should keep for 5 days in the fridge and freeze for a good 3 months.

 

Filed Under: Recipes Tagged With: , , ,

Cassoulet

November 21, 2011 By

Cassoulet

serves 4
This recipe uses duck and Toulouse style sausages.

Duck and Toulouse sausage cassoulet

Duck and Toulouse sausage cassoulet

 300g dried haricot or cannellini beans, soaked overnight.
1 small duck (cut off breast and legs and cut into 8 pieces. Use carcass to make stock)
4 good sized tasty sausages (Toulouse or similar)
2 medium sized onions or 6 shallots (peeled and cut into bite sized chunks)
2 carrots (peeled and cut into chunks)
4 cloves garlic
Bayleaf
Thyme / sage / rosemary ( a few sprigs of one or all)
6 juniper berries
Salt to taste
2 oz butter
2 tbs chopped parsley
1 tsp french mustard
Thanks to Helen Peacocke who popped into 1 High Street to photograph the Cassoulet!
  1. Make stock with the carcass (optional)
  2. Brown the duck portions. quickly (you should not need any fat for this, start with the skin side). Remove from pan
  3. Add the onions, carrots and 2 cloves of garlic roughly sliced.
  4. Brown quickly.
  5. Add some stock to deglaze.
  6. In a large casserole dish add duck, soaked and drained beans, onion, carrots and fried garlic, herbs and juniper berries. Do not add the salt as this will prevent the beans from cooking properly.
  7. Cover the ingredients in the casserole dish with duck stock or water and then add more liquid to about 3cm above the ingredients (do not use a stock with salt).
  8. Cover the casserole dish and place in a preheated medium/low oven for 2 – 3 hours, until the beans are soft.
  9. Brown the sausages, add to the duck and beans, top up with more liquid if looking dry and cook for a further 30 minutes.
  10. Chop the remaining 2 cloves of garlic and mix with butter, chopped parsley and mustard.
  11. After the cassoulet is cooked, remove from oven and stir in the butter mixture just before serving . Taste and add salt if necessary.

    This is delicious served with crusty granary or sour dough bread and a glass of red wine!

Instead of  duck you can use chicken or belly pork. If using chicken, add it 1 hour before the end of cooking. Use any tasty sausage you fancy.

Filed Under: Recipes Tagged With: , , , , , , ,

Couscous

November 6, 2011 By

Once you have the knack, making perfect couscous every time is a breeze!

Orange and pomegranate couscous 

Basic couscous

Enough for 4 people

250g couscous *(instant)
230ml boiling water or chicken/vegetable stock
(if using a stock cube with added salt, do not add any more salt)
2 dessert spoons olive oil or melted butter
1 dessert spoon lemon juice
1/2 tsp salt

  1. Place the couscous in a large heatproof  bowl.
  2. Add the lemon juice, olive oil and salt if adding.
  3. Pour the boiling liquid over the couscous, it should just be covered.
  4. Cover the bowl with a clean tea towel, lid or foil.
  5. Leave for at least 10 minutes.
  6. Using a fork, uncover the couscous and gently, but firmly fork the mixture, starting on the top to fluff up.
  7. Serve immediately, or set aside and reheat in an oven (keep very well covered), or microwave.

The couscous will keep for at least 3 days in the fridge and freezes reasonably well.

There are many variations you can make, just a few suggestions:
Add before boiling liquid - 

  • Orange juice (instead of, or as well as, lemon juice)
  • Lemon, orange or lime zest
  • Chopped fresh parsley, coriander, thyme, rosemary
  • Currants, sultanas
  • Sun-dried tomato slithers

Add after fluffing -

  • Pomegranate seeds
  • Pine nuts
  • Olives whole or sliced
  • Chopped basil
  • Roasted vegetables 
  • Small chunks of spicy sausage
  • etc

*most couscous we buy in supermarkets and speciality stores is instant. It is not always clear on the packaging. If you are using couscous which is not instant, it will need to be steamed.

Filed Under: Recipes Tagged With: , , , , , , , , ,

Beef, Mushroom and Ale Pie

October 10, 2011 By
Triple 'B'

Ale, great for pie and drinking

I love shortcrust pastry on top of my pies, but you can use suet crust, puff or flake pastry. If you aren’t a pastry making person or are short of time, ready made pastry works really well.

Beef, Mushroom and Ale Pie

Enough for 4 healthy eaters.

600g diced beef (2.5 cm cubes) (ask the butcher for beef suitable for stewing, I like to use chuck or skirt with the gristle removed. A bit of fat is good for flavour, so don’t trim this off)
2 large onions, sliced or diced
2 carrots, bite sized chunks
300g mushrooms (button mushrooms used whole or large open cup mushrooms sliced)
1.5 tbs flour with good pinch of salt and pepper added
25 g of butter or dripping or 1 tablespoon sunflower/rape seed oil
1 tbs tomato puree or ketchup
400 – 450ml ale (*I like to use a local ale)
Herbs optional (a couple of bay leaves, some chopped parsley stalks and fresh thyme or winter savoury)
1 clove garlic, chopped (optional)
Ground nutmeg optional(about 1/5th tsp)
Salt/pepper
Shortcrust pastry (400g flour will make the correct amount if you want to readjust the recipe).
1 egg to glaze top of pie

  1. Make the pastry and chill, or make sure your pastry has been defrosted.
  2. Make sure the beef is dry and toss it in the seasoned flour . It is easier to do this in 2 or 3 batches so the pieces don’t stick together.
  3. Heat 1/3 of the fat in a saucepan with plenty of room to hold all the ingredients. Add 1/3 of the meat, coated in the seasoned flour and brown gently, remove from saucepan and place in a bowl. Add the next third of the meat and repeat, adding more fat as required.
  4. Once all the meat is browned, deglaze the saucepan with a splash of the ale . Pour the tasty liquid over your beef in the bowl, set aside.
  5. Add the remainder of the fat to your saucepan and add the onion and carrot. Brown ever so slightly, add mushrooms, garlic and nutmeg if using. Cook for a couple of minutes.
  6. Now add the tomato puree and stir. Return the beef to the saucepan.
  7. Gradually add the ale until the mixture in the saucepan is covered.
  8. Add herbs and bring to a gentle simmer. Cover saucepan and cook for around 1 – 2 hours until the beef is tender. Stir regularly to prevent mixture from sticking. Add more ale if necesary, the mixture wants to remain well covered with liquid. If using skirt this may take a bit longer to become tender, but the flavour is well worth the wait.
  9. Preheat oven to 190F / 375C/ gas 5.
  10. Roll out pastry to fit top of pie.
  11. Decant the mixture into a suitable pie dish.
  12. Brush the rim of the dish with egg and gently place your rolled pastry on top of pie. pressing gently to edge (egg will help pastry seal). Quickly brush top of pastry with egg (I do this before I place the pastry on top of the pie, to speed along the process. The less amount of time the pastry is on top of the pie before it is placed in the oven the better). Make a hole in the pastry in middle of the pie to allow steam to pass through.
  13. Place in the centre of the oven for around 45 minutes, until pastry cooked through and golden.

You can make the filling in advance and chill or freeze and make into a pie as and when required.
Delicious with mash or baked potatoes and fresh vegetables.

*Oxfordshire Ales, Triple ‘B’, Extra Ordinary Bitter, from Marsh Gibbon. Delicious to drink with your pie as well as use in it. An ale ”For everyday quoffing, we traditionally brew our classic bitter to give a light nutty malt, well-hopped bitterness and easy drinking enjoyment. This is no ordinary ale.”  Available from Eynsham Cellars.
Oli from Eynsham Cellars also recommends Luberon, a wine from the Southern Rhone, made from a blend of Grenache and Syrah. “It is well balanced on the palate with black fruit aromas (blueberry, blackberry and blackcurrant) and  white pepper. It is refined with a great length. this wine will stand up well to hearty food like beef and ale pie”.

 

Filed Under: Recipes Tagged With: , , , , , , , , ,

Banana, Apricot and Walnut Loaf

October 7, 2011 By

Banana, Apricot and Walnut Loaf

This delicious recipe comes from Jackie Jones, wife of Pete Jones, landlord of the Queens Head, Eynsham.
When Jackie first made the loaf for the ex deli, she said the bananas could not be too ripe! This advice is the making of the loaf, the riper the bananas the better the flavour and the keeping quality. If possible keep the loaf for a day or two before eating, quite a challenge!
I have just changed one ingredient from Jackie’s recipe. Walnuts have been substituted for the original pecan nuts, mainly because the cost of pecans has become exorbitant.

Date, apricot and walnut loaf

Date, apricot and walnut loaf

200g self raising flour
1/2 tsp salt
100g butter
150g caster sugar
100g dried, ready to eat, apricots (cut into thin strips)
50g walnuts (coarsely chopped)
100g sultanas
400g very ripe bananas, weighed with skin on
2 large eggs

  1. Grease and line the bottom of a loaf tin (22.5cm, by 12.5cm by 7.5cm approx.)
  2. Preheat oven to 180C / 350F / Gas 4.
  3. Rub the flour, sugar, salt and butter together to form fine bread crumbs.
  4. Add dried fruit and nuts, and mix together.
  5. Mash the bananas, beat the eggs and mix together.
  6. Combine the flour and fruit mixture with the banana and egg mixture. Using a metal spoon, mix together thoroughly but gently.
  7. Pour into the prepared tin and place in the oven for approx 1 hour (until a skewer comes out clean).
  8. Allow to cool for around 30 minutes and then turn onto cooling rack until completely cool.

This loaf keeps for a week in an airtight tin, it also freezes really well.

 

Filed Under: Recipes Tagged With: , , , , ,

Tomato Chutney

September 28, 2011 By

Tomato Chutney

200g onion, finely diced
500ml malt vinegar
1 kg ripe tomatoes, peeled and chopped
300g apples, weight after coring and peeling, chop
250g sultanas
1 tsp mustard seed
5cm piece grated fresh ginger
good pinch cayenne pepper
1/2 tsp salt
300g soft brown sugar

  1. Place the diced onions in a saucepan and add 100ml vinegar. Simmer gently until soft. Stir to prevent sticking.
  2. Add the tomatoes and apples and cook gently until soft, stir regularly.
  3. Add all the other ingredients, bring to the boil and cook until thick, remember to stir occasionally.
  4. Taste (be careful as very hot) and adjust seasoning if necessary. Bear in mind the chutney will mature, the spice flavour will intensify a bit, and the vinegar will mellow.
  5. Pour into sterilised bottles and seal immediatly.
  6. Store for 3 months (if you can!) before using.
Filed Under: Recipes Tagged With: , ,
« Older Posts