Documente Academic
Documente Profesional
Documente Cultură
Contents
Introduction
Contents
Conversion
Tables
2
3
6
8
9
10
11
12
13
14
15
16
17
18
20
21
22
23
24
25
28
29
30
Mains
Alhoo
Gobhi
Beer
Battered
Dogfish
Cheesy
Nutburgers
Chorizo
Chicken
with
Chilli
Wedges
Cbanac
Crab
Tart
Creamy
Smoked
Salmon
Risotto
Curried
Halibut
with
Onion
Bhaji
and
Lime
Pickle
Family
Fishpie
Festive
Flan
Feta,
Fennel,
Pomegranate
and
Orange
Salad
Lamb Chops, Coriander and Yoghurt Chutney Mary's Lamb Meat Loaf Oven-Baked Courgette, Red Pepper and Tuna Pasta Prawn Pasta Rabbit Piedmont Style Roast Gressingham Duck with a Vietnamese Noodle and Mango Salad Savoury Baked Cod Sea bass and Samphire Seared Hand Dived Scallop, Celeriac and Truffle Pure, Granny Smith Apple Caramel Shepherd's Pie Siggis traditional Schweinhaxe mit Sauerkraut (Gammon Hock with Sauerkraut) Spaghetti Bolognese Spaghetti with Herby Courgettes Tabbouleh Vegetable Chilli
31 32 33 34 35 36 37 39 40 41 42
43 44 45 46 47 49 50 51 52 53 54 55 56 57
Frozen Summer Fruit Meringue Ginger Cake Gingerbread Men Gooseberry and Apple Crumble with Vanilla Crme Frache Granny's Chocolate Sauce Honey and Pine Nut Tart Jesss Choc Chip Cookies Lemon Drizzle Cake Lemon Drizzle Cake (Lower calorie version) Simple Layered Fruity Yoghurt Stephs Carrot Cake Strawberry Champagne Shortcake Strawberry Tiramisu Top Tips Apple Pie White Lion Crepes Suzette
58 59 60 61 62 63 64 65 66 67 68 69 70 71 72
Conversion
tables
The
recipes
in
this
cookbook
have
been
reproduced
as
closely
as
possible
to
those
that
were
sent
to
us.
This
means
that
some
of
the
measurements
are
metric,
some
imperial,
and
some
altogether
a
little
more
personal.
This
conversion
table
will
help
you
convert
these
recipes
into
your
preferred
system.
Oven
Temperature
Gas
Fahrenheit
1
275
2
300
3
325
4
350
5
375
6
400
7
425
8
450
9
475
Weight
oz
or
lbs
g
or
kg
oz
10
g
1
oz
25
g
2
oz
50
g
4
oz
or
lb
125
g
7
oz
200
g
8
oz
or
lb
225
g
12
oz
or
lb
350
g
16
oz
or
1
lb
450
g
1
lb
2
oz
500
g
2
lb
925g
2
lb
3
oz
1
kg
Celsius
140
150
170
180
190
200
220
230
240
Volume
fl
oz
or
pints
1
fl
oz
2
fl
oz
5
fl
oz
or
pt
10
fl
oz
or
pt
15
fl
oz
or
pt
20
fl
oz
or
1
pt
1
pt
2
pts
2
pts
ml
or
litres
30
ml
55
ml
150
ml
275
ml
425
ml
570
ml
1
litre
1.2
litres
1.5
litres
Spoons and cups (liquids) spoons or cups teaspoon 1 teaspoon 1 dessertspoon 1 tablespoon cup cup 1 cup 2 cups ml 2.5 5 10 15 60 125 250 500
Some measures, such as pinch, splash or drop mean use very little, and check the taste as you go. Handfuls are more generous, but tend to be used for things like fresh herbs that are very light, and may only translate to 25g or so. Again, its best to start with a little and add.
Cabbage
soup
For many years Mark was Chair of the Trustees of Pacitti Company, the art organisation behind On Landguard Point. You will need 1 potato (approximately 250g) finely diced 1 onion finely diced 300g Savoy cabbage shredded 25g butter Method Melt the butter and soften the onion for approx. 5 minutes. Add the diced potato and lightly saut for a further 10 minutes. Add the stock and bring to the boil. Boil for approx. 10 minutes until the potato is cooked. Add the shredded cabbage and cook for 5 minutes and several good grinds of black pepper. Allow to cool slightly. Liquidise the soup. Return to a clean pan and gently reheat but do not allow the soup to boil. To serve This soup should be served piping hot, with good bread and butter.
We love this traditional recipe almost as much as its serving suggestion! You will need 2 slices of farmhouse-style brown bread 200g STRONG cheddar cheese (grated) 20g butter 1 tablespoon of plain flour 2 tablespoons Colmans English mustard 2 tablespoons Hendersons relish 4 tablespoons of a real ale of your choice Some good tomato chutney Method Lightly toast the bread on both sides, and spread one side with chutney. Mix the rest of the ingredients and microwave until melted/mixed. Should form thick fondue-style cheesy sauce. Add to the toast, on top of the chutney. Grill until golden brown, add more Hendersons to taste. To serve Enjoy with the rest of the bottle of real ale.
Charlene is Pacitti Companys Marketing Manager, and this dish is one of her faves. You will need For your base: 2 slices of thick white/seeded bread For the topping (in this order assemble the following): Grated or thinly sliced tasty Norfolk Dapple cheddar cheese (try to find some that is mellow and mild); 2 sweet medium sized on the vine tomatoes finely sliced; Good shake of Sri Lankan ground pepper (this particular pepper is slightly fruity but still packs a fiery punch...try and find if you can!); Finely cut/shredded ham (nothing too fancy); 2 green finger chillies finely cut strategically placed! Sprinkle of roasted vegetable curry powder (optional turns this from snack into mini-dinner). To serve Et Voila...not too heavy on the stomach but tasty enough to fill you up!
10
Gazpacho
There are loads of different recipes for gazpacho, but this comes from a Spanish artist friend who made this for a summer party. It was such a hit with the assembled company I often make it for summer gatherings now too. This feeds about 6 8 people. You will need 2kg tomatoes (ripe, skinned and de-seeded) 500g onion 500g green peppers (de-seeded) cucumbers 1 clove garlic (use 2 or 3 if you like garlic) 75ml olive oil 2 slices white bread (turned into bread crumbs) A little ice to serve Optional extras A few drops of Tabasco and/or 3 tablespoons dry sherry or 3 tablespoons sherry vinegar Method Blend all ingredients together until fairly smooth, although I find a few chunks here and there are always a treat to discover as you are eating. Refrigerate. It really is that simple. To serve Add one or two ice cubes to each bowl as it is served.
11
This recipe serves 2. Ideally, me and Mum. You will need 2 eggs 4 slices of granary brown toast Flora Philadelphia cream cheese Marmite Method Put eggs in pan of cold water. The water should only cover most of the eggs, but a few mm of the eggs' surface should remain above water. Bring the water to the boil. As soon as it starts a rolling boil, bring the temperature down to make the water simmer for 3 minutes. At the same time put the bread in the toaster. At exactly 3 minutes, remove the eggs, and put in 2 eggcups on separate plates. Tap the tops with a teaspoon and slice off the top. Butter the toast and cover in marmite, then Philadelphia. Cut into soldiers for dipping. To serve Serve with salt on the side
12
Nettle
Soup
This is a variation on Lady Ridley's Soup. You will need 1 pound of potatoes pound of young nettles 2 oz butter 1 pints vegetable stock Black pepper and Maldon sea salt 4 tablespoons of cream (sour or single) Method Cook the peeled, chopped potatoes for 10 minutes in salted water. Drain. Wash and chop coarsely the nettles - young tops only Melt the butter in a saucepan, add the nettles and cook gently for a few minutes. Add the potatoes and heated stock bring to the boil and simmer for 10 minutes. Check that potatoes are cooked and soft, cool slightly and pure in a blender, adding seasoning. To serve Top with cream and serve.
13
Norfolk
Game
Pt
Nicky
Stainton
Harleston,
Norfolk
A
meaty
pt
of
pheasant,
hare
and
chicken
livers.
You
will
need
6
oz
cooked
pheasant
12
oz
cooked
hare
12
oz
chicken
livers
8
oz
belly
pork
1
large
onion
2
cloves
garlic
(crushed)
1
slice
of
bread
(preferably
wholemeal)
1
large
egg
A
splash
of
sherry
1
Bay
leaf
A
handful
of
chopped
parsley
or
thyme
Salt
&
pepper,
to
taste
Method
Mince
or
process
the
meats,
onion
and
garlic
ingredients
in
a
food
processor
until
of
a
rough
consistency.
Add
1
large
egg,
the
bay
leaf,
a
splash
of
sherry,
salt
&
pepper
and
the
chopped
parsley
or
thyme.
Mix
together.
Place
the
mixture
into
an
earthenware
terrine.
Cover
with
a
double
layer
of
foil
and
stand
in
a
baking
tray
containing
hot
water.
Cook
in
the
over
at
180C
for
80-90
minutes,
removing
the
foil
20
minutes
before
the
end.
Cool
under
a
weight
and
leave
for
24-48
hours.
To
serve
Best
served
with
toast
and
chutney
14
Smoked
Salmon
Pt
This recipe has kindly been offered by the Park Arts Group in Cambridge, and is from the Orchard Park Community Cookbook. The dish serves 15 20 people. You will need 250g smoked salmon (use smoked salmon trimmings - they hold a bit more flavour and they are much cheaper) 300g full fat cheese (low fat makes it watery) Juice of a lemon 1 tablespoon of tomato pure Coarse ground pepper Toast or water biscuits Method Blitz all of the ingredients (except the biscuits) together in a blender to form a coarse pate - just a few seconds for coarse pt, and a little longer for a smoother consistency. Transfer into a dish and, using a fork create a pattern on the top. Decorate with lemon and cucumber slices, quartered to resemble fish scales. To serve Serve chilled with toast or water biscuits.
15
16
2. Mains
17
Alhoo
Gobhi
This recipe has kindly been offered by the Park Arts Group in Cambridge, and is from the Orchard Park Community Cookbook. Kavita has chosen this recipe because it is popularly eaten in North India. It serves 4. You will need 2 tablespoons of vegetable oil 1 tablespoon of mustard seeds tablespoon of ground turmeric tablespoon of chilli powder (to individual taste) tablespoon of salt 1 tablespoons of fresh grated ginger 1 tablespoon of lemon juice 2 tablespoons of water 3 potatoes cut into cubes 250g chopped tomatoes tablespoon sugar (optional) Cooking/baking time: 30 minutes Method Heat the vegetable oil in a saucepan over a medium heat. When hot add mustard & cumin seeds (mustard seeds will start to pop so be careful). Add the ginger, potatoes and stir well then add the tomatoes, cauliflower, juice and water. Mix them all in well and cook. Reduce the heat and cook for 20-25 minutes, or until the potatoes have cooked through and the mixture has thickened. To serve Serve hot
18
19
Cheesy
Nutburgers
This is a recipe I used to make when I worked in a fantastic vegetarian restaurant many moons ago. Its quite simple, but it is always a winner. This recipe makes 12 burgers. You will need 400g red skin peanuts 120g grated cheddar cheese 2 large potatoes, cooked and mashed with a little butter and milk A good few glugs (3-4 tablespoons) of dark soy sauce Salt and pepper to taste Sometimes needs an egg to bind 5-6 tablespoons vegetable or sunflower oil Method Peel the potatoes if you wish (I often dont bother). Boil until soft, drain and add a little butter and milk. Mash the potatoes and put to one side. Put all of the peanuts in a large frying pan without anything else. Cook on a high heat, stirring frequently, until the peanuts start to crackle and colour. When they have started to change colour remove from the heat. Pour the dark soy sauce directly on to the nuts (be careful as the soy will sizzle and the steam rising will be hot). Quickly stir the nuts around in the soy until they become dark and sticky. Set aside to cool a little for a few minutes. Place the warm peanuts into a food processor and blend until they reach a course breadcrumb consistency this may only take 5-10 seconds. Pour half of the nuts into a large mixing bowl. Continue to blend the remaining nuts for another 5-10 seconds until they reach a fine breadcrumb consistency. Add to the coarsely chopped nuts already in the mixing bowl. Put the potatoes, grated cheese and salt and pepper into the bowl too. Mix all ingredients thoroughly. The mix should easily form patties in your hand once mixed. If the mix is too dry and crumbly, add a beaten egg, mix in thoroughly. Take small handfuls of the mixture and form patties about 5cm round and 2cm deep. Place on a plate and put them all in the fridge for at least 30 minutes. This allows them to set properly and stops them falling apart when you cook them. Shallow fry the burgers in 2-3 tablespoons oil, turning once one side is golden brown and repeat on the other side. Only fry enough that you can easily fit into the pan - they are best done in batches to ensure even cooking. To serve Great served with spicy tomato sauce and fresh salad leaves.
20
This tasty dish, which serves 2 and is rich in flavour, is low effort and high impact. You will need 2 large sweet potatoes, peeled and cut into wedges 1 teaspoon of olive oil teaspoon dried chilli flakes 6-8 thin chorizo slices 2 skinless chicken breasts teaspoon dried thyme Method Heat oven to 220C/fan 200C/gas 7 put sweet potato on a baking tray, toss with oil, chilli flakes and seasoning. Roast for 10 minutes then remove and set the oven to 200C/fan 180C/gas 6. Lay half the chorizo slices over each chicken breast, overlapping so the chicken is covered, tuck the edges underneath to secure. Lift onto baking tray next to the wedges, scatter with dried thyme, roast for 20 minutes more, turning chicken and wedges halfway until golden. To serve Great served with a small glass of crisp dry white wine.
21
Cbanac
This recipe has kindly been offered by the Park Arts Group in Cambridge, and is from the Orchard Park Community Cookbook. You will need 300g beef 300g pork 200g onions 2 potatoes 6 tablespoons oil Paprika 100g carrot 50g parsley root Garlic Salt, black pepper Vegeta* Method First cut pork and beef into small pieces, do the same with the potato. Finely mince onion, carrot and parsley. Heat the oil and saut the onion. Add meat and continue to saut. Add paprika, salt, pepper, carrot and parsley roots. Stir well and continue to saut for 5 minutes. Add wine, stir and saut until alcohol evaporates. Add a spoon of Vegeta. Add water to cover meat and cook on low heat for 40 minutes. Make batter dumplings from egg, salt and flour. Add dumplings and continue to cook for 15 minutes. *Vegeta is a condiment that is a mixture of spices and various vegetables and can be bought in supermarkets. To serve The stew must be soup like. You eat it only with a spoon, and all the ingredients must be soft and easy to eat.
22
Crab
Tart
Galton Blackinston is owner and chef of the Morston Hall, which has been awarded with a Michelin star since 1998, Three AA Red Stars and Three AA Rosettes. This tart - which serves 6 - really smacks of crab and is better eaten warm rather than piping hot to allow all the flavour to come through. To save time, both the pastry case and the custard can be prepared ahead. Either buy dressed crabs for this recipe, separate the white and dark meat and spread the dark meat on the base of the pastry case or just buy white crab meat to stir into the custard. You will need 1x23cm (9 inch) flan ring, 4cm (112 inches) deep, lined with savoury shortcrust pastry For the custard: 3 eggs, plus 2 egg yolks 425ml (34 pint) whipping cream Pinch of freshly grated nutmeg For the crab filling: 3 dressed crabs or 450g(1lb) of white crab meat 2 tablespoons olive oil 2 bunches spring onions, finely sliced 40g (112 ounces) freshly grated Parmesan cheese Salt and pepper Lightly dressed salad leaves and new potatoes, to serve (optional) Method Pre-heat the oven to 180C/350F/Gas 4. Cover the pastry-lined flan ring with baking parchment, fill with baking beans and place in the centre of the pre-heated oven. Bake blind for about 30 minutes, or until the pastry just starts to colour. Carefully remove the baking beans and parchment: if there are any cracks in the pastry, use leftover pieces of pastry or beaten egg to fill them. Return the pastry case to the oven for about 5 minutes. Leave to cool. Make the custard. Place the eggs, egg yolks and double cream in a bowl and beat gently, adding nutmeg, salt and pepper. Pass through a sieve into a pouring jug. (This could be done in advance.) If using dressed crabs, separate the crab meat with your fingers, removing any bits of shell and flaking the white meat. Spread the dark crab meat over the base of the pastry case. Heat the olive oil in a frying pan, then quickly fry the spring onions until just softened. Add them to the pastry case. Stir the white crab meat and the Parmesan into the custard mixture, lightly season and then carefully pour it on to the spring onions. Place the tart on a baking tray in the centre of the pre-heated oven. Cook for about 50 minutes, or until the filling is just set. To serve Leave to cool for a few minutes before serving with some lightly dressed salad leaves and new potatoes.
23
This quick and simple to make risotto serves 2 You will need 2 teaspoons of olive oil 1 small onion finely chopped 140g/5 oz of risotto rice 100ml/3fluid ounces white wine 600ml /1 pint hot vegetable stock 50g/2oz of Philadelphia Chives Light 85g/3oz of smoked salmon sliced into strips 1 tablespoon chopped dill to serve Method Heat olive oil in deep frying pan, add onion and cook for 3-5 minutes until softened. Stir in rice and cook for 1 minute more until all the rice grains are coated with oil. Pour over the wine and allow it to evaporate. Add about 100 millilitres of stock to the pan, stir occasionally and cook over a gentle heat, adding more stock every couple of minutes. After 15 minutes start checking to see if the rice is cooked, it should be creamy and soft with just a little bite. Stir in most of the Philadelphia and smoked salmon, spoon into dishes, arranging remaining salmon on top, dollop with Philadelphia. To serve Served scattered with dill.
24
Phil Fanning is Head Chef of Paris House in Woburn, Bedfordshire. The reason for his recipe choice is that it reflects the ethnic diversity in Bedfordshire towns that have large Asian communities. He says At first this dish might look dauntingly complicated but it really isn't, the pickle, poppadoms, curry bubbles and marinated fish can all be done way in advance. The lime pickle should be allowed to mature for a minimum of one week. Once all the prep is done it just cooking a bit of fish, frying a bhaji and warming some vegetables. It serves 4. You will need for the lime pickle 1 cauliflower 3 onions 8 baby onions 35g salt 1 cucumber, deseeded diced and salted 600ml white wine vinegar 300 ml malt vinegar 1 red chilli 350g sugar 50g English mustard powder 25g turmeric 1 tablespoon cornflour 3 limes zested and juiced Method Cut the cauliflower into small florets, diced the cumber into 5mm cubes. Finely dice the onions and peel and halve the baby onions. Mix all the veg and salt together and allow to salt for 6 hours. Put all the remaining ingredients, except the zest, into a pan and cook on a medium heat until it has reduced to a thick syrup. Then allow to cool. Squeeze the salted veg to remove excess water and mix into the base, adding the zest at the end. Pour into air tight container and leave to mature for 1 week minimum. You will need for the poppadoms 130g Gram flour 2g cumin 3g bicarbonate of soda 25 twists of black pepper 3g salt 40g water
25
Method Mix all the ingredients together and kneed well. Wrap in cling film and rest in fridge for 1 hour. Roll through a pasta machine all the way to the thinnest setting. With a pastry cutter, stamp into circles and layer between grease proof paper. Store in the fridge until ready to cook. Heat some veg oil to 220C then drop the poppadoms in. Hold under the oil for a couple of seconds then stir until golden brown. Drain on kitchen towel. You will need for the marinated halibut 1 teaspoon of mild curry powder 1 teaspoon of turmeric 75 ml grape seed oil 4 100g portions of halibut Method Gently toast the spices in a dry pan on a medium heat until very fragrant. 2. add the oil and allow to cool. 3. Rubber the oil and spices into the fish to form a thin, even coating, 4. Allow to marinate for one day in the fridge in an air tight container. For the onion bhajis you will need 2 medium onions 6g salt 25g gram flour 12g flour 1g garamasala 2g curry powder a garlic clove 7g veg oil 25g egg 2g bicarbonate of soda 7g water Chopped coriander Method Chop the onions in to 5mm strips. Mix with the salt and allow to sit for 6 hours. Mix all the remaining ingredients together except the coriander. Squeeze the onion in a cloth until bone dry. Mix the onion and coriander with the paste. Keep in the fridge until ready to cook. Shape into 30g balls, not too neat. When ready to serve, gently lower into a fryer at 180C for 2-3 mins, turning half way, until brown and crispy. Drain on kitchen towel and season. For the sag aloo you will need 70g finely diced onion 5g garlic (chopped) 25g oil 3g madras powder 3g garam masala 200g picked washed spinach 200g diced, cooked potato 100g cauliflower florets, cooked
26
Method Caramelize the onion and garlic with the oil in a medium pan on a medium heat until golden. Add the spices and cook out slowly for 10-15mins. When ready to serve, place all ingredients into the pan, cover with a lid and heat on a medium heat until warm and the spinach is wilted. For the Curry Bubbles you will need 40g curry Paste 440g milk 7g turmeric 60g yoghurt 6g salt 10g soy lecithin Method Cook the paste, 100g milk and the turmeric in a small pan over a low heat for 3 mins, keep it moving or it will catch. Remove from the heat and add the remaining ingredients and mix with an electric whisk for 5 minutes. Allow to mature for 12 hours in the fridge. When ready to serve bring the mix to 50C then froth with an electric whisk. To serve For the final dish you will need 4 100g portions of halibut (skin removed) 300g Sag Aloo 4 Onion Bhajis 20g chiffonnade of spring onion 20g Coriander cress 500ml Curry Bubbles 100g Lime Pickle 20-30 Poppadoms 40g lemon juice 40g butter Salt Method Deep fry poppadoms. Heat curry bubbles and keep somewhere warm. Fill two bowls with lime pickle and poppadoms. Finish sag aloo and reserve. Heat a non-stick frying pan with a little oil on a medium heat. Deep fry onion bhaji. Place halibut in to a frying pan, skin side down (where the skin would have been) and cook over a medium heat until a light golden colour has been achieved (2-3mins). Turn the fish over and remove from the heat, pour the lemon juice in to the pan followed by the butter. Swirl the lemon and butter together until it is emulsified basting the fish as you go. Leave the fish in the pan as you build the dish. Place the warmed sag aloo in the bottom of a bowl, place the fish on top, followed by the bhaji. Garnish with the spring onion and coriander cress, followed by the freshly bubbled curry bubbles. Serve the lime pickle and Poppadoms.
27
Enjoyed by the family on holidays in Thorpeness. You will need 600g (1lb 5oz) potatoes, peeled and cut into chunks 75g (2oz) unsalted butter 600ml (1pt) whole milk Salt and freshly ground pepper 350g (12oz) smoked haddock 350g (12oz) skinned white fish, cut into 2.5cm (1in) pieces, any bones removed 12 raw shelled king prawns 3 hard-boiled eggs, shelled and quartered 35g (1oz) peas, defrosted 1 tablespoons plain flour 2 tablespoons chopped flat-leaf parsley Tablespoon of capers (optional) Method Preheat the oven to 220C, 425F, Gas 7. Put the potatoes in a pan, cover with water, bring to the boil and simmer for 15 minutes. Drain and mash with 50g (1oz) of the butter and 150ml (5fl oz) of the milk. Season and set aside. Put the smoked haddock in a pie dish. Pour in remaining milk and bake in the oven for 10 minutes. Remove fish and place on a plate. Strain the milk into a jug and set aside. Skin fish, break into chunks and remove any bones. Return to the dish and add the raw white fish and prawns. Top with the eggs, peas (and capers if you like them). In a pan, melt the leftover butter with the flour and stir for 2 minutes. Gradually whisk in the reserved milk and cook for 10 minutes, stirring occasionally, until thickened. Stir in the parsley and season. Pour the sauce over the fish, spread the mash on top and bake for 20 minutes, until golden.
28
Festive
Flan
A time saving dish that is equally enjoyable served hot with vegetables or cold with salad. Ideal on Christmas Eve when guests are arriving at different times, for picnics, or an alfresco meal on a summer evening. I always make two and freeze one. You will need Shortcrust pastry Sausage meat 1 onion Dried herbs Tomatoes sliced 2 eggs Salt, pepper Method Line a flan dish with shortcrust pastry. Mix sausage meat with finely chopped onion and mixed dried herbs (it helps to have well-floured hands for this job). Put the mixture onto the pastry and spread evenly. Add a single layer of sliced tomatoes. Sprinkle with salt & pepper to taste. Pour two, well beaten, eggs over the top. Bake in a medium oven for approximately 40 minutes.
29
If you have this salad in the winter, these fresh flavours really transport you straight to summer. This recipe serves 4-6 as a starter, and is broadly based on something I heard on Radio 4 many years ago. You will need for the salad 2 bulbs of fennel red onions very finely sliced 200g Feta cheese, cut into cubes about 1cm across 2 small oranges (peeled and carefully sliced) Seeds from pomegranate A handful of torn mint leaves You will need for the dressing 1 tablespoons of white wine vinegar 2 tablespoons extra virgin olive oil 2 tablespoons honey Salt and pepper to taste Method Make the dressing by whisking together all the dressing ingredients in a shallow serving bowl. I find one of those little hand held cappuccino frothers works really well, but a fork will do. Trim the fennel bulbs top and bottom, quarter and cut out the woody core and discard. Finely slice the fennel lengthways and place into the bowl with the dressing. Add the sliced onion, the onion and the mint. Toss the salad and scatter over the pomegranate seeds and lay the cubed feta on top. Note: do not toss the salad once you have added the pomegranate leaves, as the juices will leach out. To serve Serve just as it is.
30
This
recipe
has
kindly
been
offered
by
the
Park
Arts
Group
in
Cambridge,
and
is
from
the
Orchard
Park
Community
Cookbook.
You
will
need
For
the
lamb
1kg
lamb
chops
1
tablespoon
salt
1
tablespoon
red
chilli
powder
1
tablespoon
garlic
paste
1
tablespoon
ginger
paste
1/2
tablespoons
coriander
powder
1/4
tablespoons
tumeric
powder
Zest
of
1
big
lemon
and
juice
of
half
a
lemon
For
the
Coriander
and
Yogurt
Chutney:
Half
a
bunch
of
fresh
coriander
2
green
chillies
Salt
to
taste
1
tablespoon
lemon
juice
Yogurt
half
a
cup
Method
Preparation:
(can
marinate
for
2-3
hours
but
for
best
results
overnight).
Mix
all
the
ingredients
together
in
a
bowl
and
rub
them
on
the
lamb
chops,
leave
to
marinate.
This
dish
is
very
versatile.
You
can
steam,
grill
and
also
barbeque
the
chops.
For
grilling
turn
the
grill
on
high
heat
and
pour
some
water
in
the
tray
then
put
the
chops
on
the
grill
stand,
the
water
in
the
tray
will
keep
the
meat
moist
as
it
cooks
and
chops
will
not
go
dry.
Grill
the
chops
for
3-4
minutes
each
side.
This
dish
goes
well
with
coriander
and
yogurt
chutney
as
the
yogurt
tends
to
calm
all
the
spices
in
the
lamb.
Take
green
chillies
and
put
them
in
the
blender
for
30
just
to
crush
them
roughly
then
add
the
fresh
coriander
(cut
the
stems)
and
lemon
juice
and
blend
to
make
a
paste.
Add
some
water
if
it
is
too
thick
maybe
4-5
tablespoons.
When
it's
all
blended
and
becomes
a
paste
then
add
salt
to
taste
and
mix
it
with
some
yogurt.
31
Marys
lamb
Weve been treated to this on a few occasions on our visits to Hatfield, and it really is quite something. To be enjoyed with friends, family and loved ones! You will need Leg of lamb pint red wine pint vegetable stock For the marinade Liquidise 3 garlic cloves Small bunch of marjoram Small bunch of parsley 3 sticks of thyme 1 jar of anchovies (drained) 3 tablespoons of olive oil 4 tablespoons Worcester sauce 3 teaspoons dried mustard to thicken Method Rub the lamb with flour and olive oil. Cover the leg of lamb with the marinade and leave overnight. Pour half pint of red wine and half pint of stock over the lamb and loosely tent with foil. Heat oven to 200C and cook for 30 minutes then turn down to 180C. Remove foil after an hour and then test. Approximately cooking time 1 and half hours. Allow the lamb to rest for 20 minutes before carving To serve Serve the marinade as a sauce.
32
Meat
Loaf
In
November
1963,
two
weeks
before
the
assassination
of
President
John
Kennedy,
I
flew
to
the
USA
to
work
as
an
au
pair
for
a
family
who
lived
in
Laurel,
Maryland.
This
recipe
became
a
favourite
supper
dish
that
I
sometimes
made
for
the
family.
You
will
need
(for
the
loaf)
700g
minced
beef
1
cup
of
fresh
breadcrumbs
1
finely
chopped
onion
1
egg
1
tablespoon
of
tomato
puree
Salt
&
Pepper
to
taste
You
will
need
(for
the
sauce)
2
tablespoons
of
tomato
puree
cup
water
3
tablespoons
vinegar
3
tablespoons
brown
sugar
2
tablespoons
Worcester
sauce
Method
Mix
together
the
loaf
ingredients
in
a
bowl
and
form
into
a
loaf
shape
in
a
deep
ovenproof
dish.
Combine
the
sauce
ingredients
and
pour
over
the
loaf.
Bake
at
180C/350F/Gas
4
for
90
minutes.
Baste
occasionally.
To
serve
Serve
with
mashed
potatoes
and
vegetables.
33
This light pasta dish serves 2 - 4 people. You will need 8oz/225g pasta 1 tablespoon/15 millilitres olive or sunflower oil 1 large onion, finely chopped 2 medium courgettes, sliced 1 large red pepper, deseeded and finely diced 1 teaspoon dried mixed herbs 1 can (200g/7oz) tuna in water or brine drained For the cheese sauce 2 tablespoon/30ml cornflour pint/425ml skimmed milk 3 oz/75g cheddar grated Salt/pepper/freshly chopped parsley to garnish Method Boil the pasta according to the packet instruction until tender, drain and set to one side. Meanwhile heat the oil in a non-stick frying pan and saut the onion, courgette and pepper with the lid on for 4-5 minutes until soft. Stir in the mixed herbs, drained tuna, pasta and mix thoroughly. Turn into a large ovenproof dish. Mix the cornflour with a little of the milk to form a smooth paste. Heat the remaining milk into a saucepan then pour on to the cornflour mixture, stirring thoroughly. Return the cornflour mixture to the saucepan, stirring continuously over a low heat for 1-2 minutes until thickened. Stir in cheese and season to taste. Pour the cheese sauce over the pasta and bake at 200C/400F/Gas mark 6 for 25 minutes until golden brown.
34
Prawn
Pasta
A spicy prawn linguine that is easy to make and delicious to eat. You will need 1 pack of large jumbo prawns 1 pack linguine pasta 1 punnet cherry tomatoes 1-2 red chillies 2-3 garlic cloves Olive oil Salt, pepper Bunch of parsley Method Chop the garlic and chillies together. Heat a large long slug of olive oil in a big pan and add the garlic and chillies. Fry gently. Halve the whole punnet of tomatoes and add to the pan with plenty of salt and pepper, simmer for 5-10 minutes. Meanwhile add the linguine to a pan of salted boiling water with a little oil. Cook for 11 minutes. When the sauce is golden slushy add the prawns and cook for 2-3 minutes. Drain the pasta and add to the pan with a little of the pasta water. Stir and coat past thoroughly and the add a handful of chopped fresh parsley. Add more salt and pepper. To serve To serve share amongst the plates with equal amounts of prawns, adding more black pepper. Mmm!
35
I learnt to cook by sight size watching my Nonna and Nan. This is a family trait as my Dad does the same, but we both understand each others concept of a little bit of this and a little bit of that For me this recipe is good old fashioned food for the soul and has memories of childhood and home. It serves 4 6. You will need 1 large Rabbit chopped into six portions 1 Red onion 2 large cloves garlic A good sprig of fresh rosemary Plenty of Italian red wine 1 tin of chopped Italian tomatoes Salt and pepper Olive oil Method Coat the rabbit in olive oil and place in an oven dish, chopped the onion and garlic and add to the dish. Cover the rabbit in red wine and rosemary. Pour the tomatoes over. Add more wine or water to ensure the rabbit is cover. Cook at 150 or Gas mark 5 for about an hour and a half or until tender. To serve Serve with Mashed potatoes and green beans.
36
37
Turn the breast back onto the skin side and place into the pre-heated oven for around six minutes for medium rare duck. Remove the duck from the oven, flip back so skin- side faces up, and leave to rest for five minutes. Putting everything together Set aside 2 tablespoons of dressing (for garnishing later). Place the duck breasts and their juices into the remaining dressing and mix. Set aside for five minutes before removing the breasts from the dressing and placing them on a chopping board. Take the drained noodles and toss them with a little oil and lightly season. Add the dressing and salad and mix well before dividing onto serving plates. Finely slice the duck and place on top of the salad. To serve Drizzle the remaining dressing on top and garnish with lime wedges and coriander.
38
When I was growing up in the 1930s mum used to prepare a family meal of a whole stuffed cod. My echoes of home version is still a favourite to this day. It serves 2. You will need Cod fillet pint cream 70g parsley & thyme stuffing mix Butter Method Put a 12-14 cod fillet in a buttered ovenproof dish with pint of milk & season to taste. Cover with a layer of parsley & thyme stuffing mix, approximately 70grams. Dot generously with butter. Seal dish with foil & bake in pre heated oven at 150 degrees F, for 30 minutes. Remove foil & return to oven for further 10 minutes or until golden brown. To serve Serve with creamed potatoes & peas or new potatoes & broccoli.
39
I now live centrally in Cambridgeshire, almost as far as possible inland; time spent staring out to sea on a rough, blustery day or calm sun-drenched afternoon connects me with memories and thoughts of home. Wherever we visit on the coast we head for the local fish shacks for an array of the freshest fish. Depending on our purchase a recipe is conjured up on the way home as our appetites grow. This recipe provides an effortless simple supper and minimal washing up. The samphire season runs throughout the summer months and a bundle can be purchased at the same time from most fishmongers. This recipe serves 2. You will need 2 large fillets of fish such as sea bass (expertly prepared by your fishmonger or one whole if you prefer) A small cube of ginger, peeled and chopped into matchsticks or finer if preferred A couple of spring onions finely chopped Red chilli deseeded and chopped A squeeze of lemon juice or a few thin slices Olive (or sesame) oil Samphire 500-750g of samphire Maldon sea salt and cracked black pepper A couple of lemons Olive (or sesame) oil Method Heat your oven to a high temperature whilst chopping the remaining ingredients for the fish. Wrap the sea bass fillets in a parcel of baking parchment layered with the rest of the ingredients. If using a whole fish score the flesh and insert the ingredients so they penetrate the dish, place directly onto a baking tray. Cooking time will vary depending on the weight but shouldnt be much longer than 10-12 minutes for filleted pieces, maybe just slightly longer for a whole fish. Whilst the fish is roasting wash the samphire thoroughly, drain and remove any woody roots. Cook in a pan of boiling water with a little salt for 5-7 minutes, checking frequently to retain sufficient bite. When ready, drain and dress with plenty of lemon juice, oil and black pepper. To serve Serve both immediately; enjoy and think of the sea.
40
Seared
Hand
Dived
Scallop,
Celeriac
&
Truffle
Puree,
Granny
Smith
Apple
Caramel
Daniel spent the first 12 years of his career and training in some of the best restaurants in the UK and France, and took over at Midsummer House, Cambridge in August 1998. The restaurant was awarded its first Michelin Star in 2002 followed by the second in 2005. I am very fond of this scallop dish as it has been on our menu for nearly 10 years and has a real meaning of home for me being my signature dish, it has remained unchanged with our guests still requesting it. The fact that the scallops are hand dived makes it even more special as only the correct ones are handpicked to ensure the bottom of the sea surrounding the British Isles is preserved leaving the younger scallops to mature meaning we can continue to use this beautiful shellfish. The secret to a well-cooked scallop is simple; do not over cook as it will become rubbery and chewy. The acidity of the granny smith variety works perfectly to enhance the sweetness of the scallops and the celeriac and truffle brings a rounded earthiness to the whole dish. For scallops you will need 2 extra large scallops (per person) Method Season the scallops with salt In a hot pan, add a little olive oil Place the scallops in the pan and colour on one side until golden. This takes 30 seconds. Turn the scallops over and place the pan into a hot oven for one minute Take out the scallops and sprinkle with Maldon sea salt and a squeeze of lemon juice Serve immediately. For Celeriac and truffle pure you will need 375g peeled and chopped celeriac 150ml boiled double cream Chopped black truffle (optional and as much or as little as you can afford!) White truffle oil to taste Method Boil the celeriac in a 50/50 ratio of milk and water until soft (to cover) Drain the liquid and blend the celeriac with the boiled double cream until smooth Season the puree with salt and lemon juice to taste To serve, mix in the chopped truffle and truffle oil To serve Apple caramel 500ml Fresh apple juice
41
Shepherds
Pie
Jenny Walton
Ipswich, Suffolk This serves 4. You will need 1lb minced lamb or beef Little oil 2 medium chopped onions 2 carrots chopped very small A little swede chopped very small 1 tablespoon chopped parsley 1 tablespoon plain flour 10 fl ozs stock 1 tablespoon tomato puree Salt and pepper Topping 2 oz mature cheddar cheese, grated 2 medium leeks, sliced 2lb potatoes 2 oz butter Salt & pepper Method Heat oil, fry onions for about 5 minutes. Add carrot & swede for 5 minutes, remove from pan. Turn up heat and brown meat, season and add vegetable and parsley. Stir in flour and gradually add stock, stir in tomato puree. Turn down heat, lid on, cook gently for approximately 30 minutes. Set oven to 180C. Cook potatoes and mash with butter. Pop mince into well buttered oven proof dish and cover with mash. Sprinkle leeks on top and sprinkle with cheese. Bake on high shelf for 25 minutes or until crusty & golden. Delicious!!
42
For the non-German speaking friends amongst us, this dish translates as Gammon Hock with Sauerkraut. This is fantastically good hearty food, and serves 4 You will need 3 onions 30g dripping Parsley stalks 10 juniper berries 2 carrots 1 tablespoon caraway seeds 1 swede 800g sauerkraut (cheat & buy from a good supermarket) 4x 400g unsmoked (green) Gammon hocks 250ml vegetable stock 6 bay leaves 1 pinch sugar Salt & pepper for seasoning Method Wash gammon hocks in cold water Chop onions, carrots, swede & parsley Place all of the above in a large pan and cover with water & season with salt & pepper Bring to the boil and simmer for 1 hour, then remove from heat & drain Put Sauerkraut, dripping, juniper berries and caraway seeds in a large oven proof dish Sit gammon hocks on top of sauerkraut & add stock Bake in oven for 40 minutes on moderate heat - Gas Mark 3 (325F/170C) or until hocks appear nice & crispy Season to taste with salt, pepper and a little sugar To serve Serve with boiled potatoes & mustard. Guten Appetit!
43
Spaghetti
Bolognese
A recipe that feels like home has to be spaghetti bolognese for me, as it has always been a staple in my life. You will need Garlic 1 white onion 1 green pepper Olive oil Minced beef Courgette Fresh tomatoes A tin of tomatoes Tomato pure Brown sugar Bay leaf Method Add garlic, white onion and green pepper to some olive oil - heat till onions are soft. Add some minced beef and keeping turning until brown. Add courgette and fresh tomatoes. Add a tin of tomatoes. Add tomato pure and brown sugar. Add a bay leaf and place in oven for 25 minutes. To serve Service with freshly cooked (but not over cooked) pasta - yummy!
44
Even better if you can grow your own courgettes! This dish serves 4. You will need 350g/12oz spaghetti 4 tablespoons olive oil 2 garlic cloves finely chopped 650g/1 pounds 7oz courgettes cut into slim sticks 25g/1 oz butter cut in pieces 50g/2 oz freshly grated Grana Padano Handful of basil leaves and flat leaf parsley (or mint) roughly torn Method Cook spaghetti in large pan of boiling water for about 10 minutes or until al dente or as directed on pack. Meanwhile heat oil in a work or large frying pan. Add garlic and fry briefly without letting it brown. Tip in courgettes, cook over low heat for about 4 minutes, stirring occasionally until just tender. Drain the spaghetti, gently stir into the courgettes with butter, cheese and herbs. Season with salt and pepper.
45
Tabbouleh
Kate Beddard
This recipe has kindly been offered by the Park Arts Group in Cambridge, and is from the Orchard Park Community Cookbook. Quick, easy, and a firm favourite with family and friends. Serves 6. You will need 7oz (200g) bulgar wheat 1 tablespoon salt 12 fl oz (330ml) boiling water 2 fl oz (50ml) olive oil 2 fl oz (50ml) fresh lemon juice 1-2 crushed garlic cloves 6 tablespoons chopped parsley 1lb (450g) chopped tomatoes and diced Cucumber Preparation time: 30 minutes (Can be made day before if required) Method Mix bulgar wheat with salt and add boiling water. Leave to stand for 15-20 minutes, during which time the bulgar wheat will swell and absorb all the water. Mix olive oil, lemon juice, and crushed garlic in a jar or sealed container. Pour over the bulgar wheat. Mix well, cover with cling film, and leave in the fridge overnight. Before serving add chopped parsley, diced cucumber and chopped tomatoes. Mix well and serve. To serve Goes well with cold meat, cheese and BBQs.
46
Vegetable
Chilli
Developed by Mick Newman, and served to all and sundry at the Arts Centre over a couple of decades or so. This recipe tends to have slightly different heat, taste and texture every time it's made, so, assuming you're going to have a go at it, feel free to change it as you see fit. It serves 20 to 30 people, depending on hunger levels. You will need 6 to 10 green peppers (depending on size) 2 or 3 large onions (depending on size) 10 to 12 handfuls of closed cup mushrooms A dozen of 400ml tins of chopped tomatoes dark soy sauce 4 x 400ml tins each of borlotti beans, red kidney beans and black eyed beans Method Chop this lot up and dump in a large pan with a generous (but not too generous) quantity of your favourite cooking oil and make it hot. Open the tins of chopped tomatoes and add to the vegetables. Add a tube of garlic puree, two or three (depending on size) tubes of tomato puree, a good handful of dried mixed herbs (if you're using Schwarz refill packs use both sachets, same deal with) dried crushed chilli. Add also dark soy sauce (if you're using Sharwoods, about half a bottle, if you're using proper Chinese stuff you'll need somewhat less). Open, drain and rinse four the tins of borlotti beans, red kidney beans and black eyed beans. Add them to the pan with all the rest of the ingredients. Bring to the boil, then simmer for two to three hours. Keep an eye on it, stir regularly. Add water if you need to, but not much at a time. To serve Serve with fresh, crusty bread of your liking, plus extra-mature cheddar. If you want to butter the bread, make sure you use butter as all margarine, oil based spreads are crap (mind you, so are many butters). I also usually serve with brown rice, but use white rice or a baked potato should you so desire.
47
48
Almond
Cake
Now who can really resist an almond cake eh? You will need 8 oz butter 8 oz caster sugar 4 eggs 6 oz ground almonds 2 oz plain flour 1 teaspoon almond essence or Amaretto 8 oz almond paste Method Heat oven to 160C Beat butter and sugar together. Whisk eggs and Almond Essence/Amaretto and gradually add to the mixture together with the ground almonds and flour. Line a 9 inch tin with baking parchment. Put half the mixture in the tin. Roll out Almond Paste to the same size as the tin. Lay paste onto the mixture in the tin. Add rest of mixture. Bake for about 1 1/4 hours until firm to the touch. To serve Serve with a decoration of halved strawberries and double cream. This cake freezes beautifully (without the strawberries and cream!)
49
Caroline Wright is an artist whose practice spans visual and live work. Working in mediums as diverse as glass and gold as well as the human body, she has made work for cities and rural spaces, for galleries, theatres, churches, on desolate uninhabited islands and for audiences of 1000 and of 1. You will need One tin condensed milk (397g) 1/2 pint double cream One lemon Two limes 125g ginger biscuits 85g butter Non-stick loose bottomed tin, 8ins, greased and lined with baking parchment on the bottom Method Melt the butter and to it add the biscuits that have previously been crushed to fine crumbs. Stir well and press into the base of the tin and refrigerate for one hour. Put the condensed milk into a large mixing bowl and whip slightly with a hand whisk. Add the zest of the limes, plus the juice of the limes and the lemon and whisk again until it thickens. In a separate bowl whip the cream and then fold this into the milk/lemon/lime mixture. Pour over the biscuit base and refrigerate for -day minimum. To serve To serve, turn out of tin onto dish and garnish with lemon peel.
50
This recipe has kindly been offered by the Park Arts Group in Cambridge, and is from the Orchard Park Community Cookbook. You will need For the cake: 5oz self-raising flour can add one tablespoon baking powder) 1oz cocoa Pinch salt 5oz caster sugar 5 tablespoons oil 5 tablespoons water 2 eggs (separated) For the icing: 4oz icing sugar oz cocoa 1 tablespoons milk 1 tablespoons oil Few drops almond essence Method Stir flour, cocoa, salt. Whisk egg whites until stiff. Add oil/water to flour/cocoa/egg yolks and beat for 2mins. Fold egg whites into mixture. Bake in 2 lined and greased tins (7) and bake for 30 minutes at 350C, gas mark 4. Make the icing by mixing all the ingredients together. Sandwich together the two sponge cakes using the icing in between.
51
This recipe has kindly been offered by the Park Arts Group in Cambridge, and is from the Orchard Park Community Cookbook. Anna has chosen this recipe because it is her childrens favourite. You will need 120 ml milk 1 packet yeast 250g flour 40g butter 1 tablespoon vanilla essence Lemon zest Pinch of salt 100g icing sugar 1 tablespoon cinnamon Oil for frying Method Mix yeast, sugar and lukewarm milk. Then add all the other ingredients, except the icing sugar and cinnamon and beat them through with wooden spoon until smooth. Cover the mixture and let it rise in a warm place until the dough has doubled. Heat the oil and put small wedges of the dough mixture (formed with using two teaspoons) in the pot and fry them until golden brown. Roll the small mice shaped donuts in the mixture of icing sugar and cinnamon. To serve Serve warm with hot vanilla sauce.
52
Bonnag
Oddly - given that it hails from the Isle of Man - we had this recipe submitted twice. It is a light fruitcake that is gently spiced. We went with this version because we love nutmeg! You will need 500g self-raising flour 500g demerara sugar 250g currants or sultanas 100ml oil 500ml milk 2 eggs A generous grating of nutmeg 2 teaspoon mixed ground spice teaspoon bicarbonate of soda teaspoon salt Method In a large bowl combine flour, sugar, currants, salt, bicarbonate of soda, mixed spice and set aside. Next, in a large jug add milk, vegetable oil and eggs and beat well. Pour over the mixture and mix well. Transfer into a large baking pan lined with baking parchment. Smooth the top with the back of a spoon dipped in warm water and bake for 1 hours at 180C/350F or until a skewer inserted in the centre comes out clean. Cool in pan. To serve Serve with butter.
53
Cookies
These are the ones I beg my husband to make the night before friends are visiting You will need 2 egg whites, at room temperature Some sugar Good quality, dark chocolate Some soft nuts (pecans or walnuts for example) A drop of vanilla extract if you have it Method Preheat oven to 190C for 15 minutes. Beat egg whites until stiff. Gradually add sugar. Mix thoroughly. Add other ingredients Line a tray with greaseproof paper. Drop mixture by teaspoonfuls onto the baking tray, leaving about 2 inches in-between each dollop Place tray in oven and turn oven off. Leave cookies in oven (without opening the oven door!) until oven has completely cooled (overnight is good).
54
55
This is a recipe from the 1960s which is as good today as it was then! (Robert Pacitti says: This recipe is submitted here by my mum, and this is my all time personal taste of home) You will need 8 oz self-raising flour, plus a pinch of salt 4 oz sugar 2 dessert spoons brown sugar 4oz margarine 12oz cooking apples 2oz raisins tablespoons ground ginger 1 egg Method Peel, core and slice the apples. Place in a pan and cook until soft. Allow to cool a little and then add the raisins. In another saucepan, gently melt the margarine, and place in a bowl. Add both types of sugar and the egg and beat lightly. When combined, slowly add the flour and salt. Mix thoroughly. Grease an 8 inch cake tin (I always us a loose bottomed tin its easier to get out). Spread 2/3 of the mixture over the bottom of the tin. Place the apple/raisins on top. Sprinkle the ginger on to the apples. Add the remaining mixture on the top in dollops. Do not spread. Cook for 40-45 minutes on 180C/350F/Gas 4. To serve Great with thick fresh cream
56
It improves with 2 days keeping. Fresh from the oven is still nice! It freezes well. You will need 200g wholemeal self-raising flour 150g soft brown sugar 170ml cold tea 200g sultanas 1 large egg Method Place sultanas in a basin and pour cold tea onto them. Leave overnight. Next day add dry ingredients followed by beaten egg and stir well. Line a 2 pound loaf tin with baking parchment. Spoon in mixture (mixture is quite stiff). Bake for 1 hour at 180C until top is firm to the touch. Leave in the tin for 10-15 mins before turning onto cake rack to go cold. To serve Serve sliced with butter (if fatless wasnt really your thing!).
57
This is a decadent dessert that can be served with a lot of lovely summer fruits. It should be made in advance and frozen. You will need a pint cream. 1 packet meringues. 2 tablespoons brandy 1 tablespoon caster sugar Lots of summer fruits
Method Whisk the cream, crush the meringues in to pieces and add to the cream, fold in with the brandy and sugar. Line a pint dish with greaseproof paper, fill the dish with the pudding mixture and put in the freezer for at least 24 hours. To serve When you are ready to eat it remove from the freezer and serve with summer fruits.
58
Ginger
Cake
This recipe has kindly been offered by the Park Arts Group in Cambridge, and is from the Orchard Park Community Cookbook. You will need 230g golden syrup 4 tablespoons milk 125g butter 125g light brown sugar 2 eggs at room temperature 225g self-raising flour 1 tablespoon bicarbonate of soda 1 tablespoon ground ginger 1 tablespoon cinnamon 1 tablespoon mixed spice tablespoons salt 50g or so of currants or sultanas 150g crystalline ginger Method Warm syrup, milk, butter and sugar in saucepan over gentle heat until all dissolved. Transfer to large mixing bowl. Add eggs then stir/blend in flour, ground ginger, cinnamon, mixed spice, salt, bicarbonate of soda. Then chop up crystalline ginger into small pieces and add them along with the sultanas to the mixing bowl and stir everything together. Transfer to square cake tin (lined with baking paper with oil if required) and cook for around 1 hour or so at 170C (fan assisted). Ice if you want!
59
Gingerbread
Men
This recipe has kindly been offered by the Park Arts Group in Cambridge, and is from the Orchard Park Community Cookbook. Brilliant for children to make especially if you read the story to them! You will need 2oz butter 2oz sugar 1 tablespoons golden syrup 6ounces self-raising flour tablespoon bicarbonate soda 1 tablespoon ground ginger Method Pre heat oven gas mark 5, 190C/175F. Melt butter, sugar and syrup in pan and stir continuously; when melted remove from heat. Stir melted ingredients into a dough. Roll out to inch thick and cut out. Cooking/baking time: 8-10 minutes. To serve Decorate to your childs taste - better still let your children decorate.
60
This recipe comes from Phil Thompson of L'Auberge du Lac, the Michelin starred restaurant at Brocket Hall in Hertfordshire. Phil explains for his choice that 'this dish always makes me think of home as it is a favourite dish of my Mum's and she always used to make it for me'. You will need Filling 500g Gooseberries 4 Bramley apples 1 lemon 200g sugar 50g cider (optional) Topping 50g plain flour 50g butter 50g brown sugar 50g ground almonds Vanilla crme frache 200g crme frache Zest 1 lemon 1 Vanilla pod Method Peel and dice the apple to 1cm pieces and add the juice and half the zest of the lemon. Halve the gooseberries and place into a large pan on a low heat. Add the apple, lemon, cider and sugar and cook gently until the apple softens. Remove from the heat and place into an oven proof dish For the topping rub all the ingredients to a crumb and sprinkle on top Cook at 180C for 20 minutes To serve Beat together the crme frache, zest and vanilla; serve with a generous spoonful on top of the crumble.
61
This recipe has kindly been offered by the Park Arts Group in Cambridge, and is from the Orchard Park Community Cookbook. It is a super easy and super quick recipe and granny Erica used to make it for my mum. This serves 4. You will need 25g butter 25g cocoa 50g sugar 2 drops vanilla essence 2 tablespoons water (30 ml) Method Add all the ingredients to a pan and heat gently until the butter melts. Stir until the sugar dissolves. Do not let it boil. For a lighter sauce replace the cocoa with drinking chocolate powder. Cooking/baking time: 2-3 minutes. To serve It tastes great with ice cream with bananas or pears.
62
Christine Bloomer is pastry chef at Thorpeness Hotel in Suffolk. This makes a tart that serves 10 12 people. You will need For the tart: 255g pine nuts 255g caster sugar 4tb floral honey A pinch of salt For the pastry: 115g butter 225g plain flour 2tb cold milk or water 255g softened butter 3 large eggs 115g plain flour 1 vanilla bean, seeds scraped 100g icing sugar 2 egg yolks Method To make the pastry; Cream together the butter and sugar, then rub in the flour and egg yolks until it resembles coarse breadcrumbs. Add the milk and gently mix to form a dough. Wrap in cling film & allow to rest for 1 hour. Roll out the pastry and line a greased 30cm/ 12in fluted flan tin. Tidy up the edges and place in the freezer for an hour. Blind bake the pastry case at 160c for approx 13 minutes, or until light golden colour. Remove from the oven and set aside. To make the filling; Toast the pine nuts in the oven or under the grill until golden. Set aside. Cream the butter, sugar and vanilla seeds until pale and creamy. Stir in the pine nuts and eggs one at a time, then fold in the honey, flour and salt. Spoon filling into the tart shell and bake at 160C for 30 minutes or until just set and golden colour. To serve Serve with sugar grilled figs, lemon thyme leaves, and Greek yoghurt drizzled with some more honey.
63
Jess is 12. You will need 350g (12 oz) unsifted flour 1 tablespoon bicarbonate of soda 225g (8 oz) butter 175g (6 oz) caster sugar 175g (6 oz) demerara sugar 1 tablespoon vanilla extract 2 eggs 250g (9 oz) crumbled milk chocolate Method Preheat the oven to 190C (375F/ Gas 5). In a bowl, combine the flour and baking soda. In a separate bowl, combine the butter, both types of sugar and vanilla extract until creamy. Beat in the eggs. Beat the flour into the butter/sugar mixture. Stir in the chocolate. Lay cookies on to a baking tray, spaced wide apart. Bake for 9-11 minutes. To serve Try not to eat them when they are too hot, as tempting as it may be!
64
Kate Beddard
Cambridge, Cambridgeshire This recipe has kindly been offered by the Park Arts Group in Cambridge, and is from the Orchard Park Community Cookbook. This recipe is popular with guests and in great demand with the other volunteers at the EACH (East Anglias Childrens Hospices) charity shop. You will need 175g self-raising flour 1 tablespoon baking powder 175g (6oz) margarine 175g (6oz) caster sugar 3 medium eggs 2 tablespoons milk Finely grated rind of 2 lemons For the lemon syrup Juice of 2 lemons 115g (4oz) caster sugar Method Pre-heat oven to 180C/350F/Gas Mark 4. Cream the sugar and margarine together until pale and fluffy. Add remaining cake ingredients and beat together until smooth. Grease and flour (or line) a 1kg loaf tin and spoon in the mixture. Bake for 1 hour, or until cooked. (Insert a knife into the centre of the cake, if it comes out clean then it is cooked.) Warm the lemon juice and sugar together in a saucepan. Drizzle the syrup over the cake until soaked in, and then turn out the cake onto a cooling rack. To serve Either chilled from the fridge or served warm with custard.
65
Jenny is a Project Manager for On Landguard Point. This recipe makes 12 slices, and can be frozen. You will need For the Cake: 50g (1oz) butter. Leave quantity out of fridge for an hour to soften 200g (7oz) caster sugar Grated zest of a washed lemon (wear something to help prevent the zest spray from getting on your clothes!) 250g (9oz) self-raising flour 1 tablespoon baking powder 1 egg 100ml (3 fl oz) semi-skimmed milk 2 tablespoons low-fat or ordinary plain yoghurt For the Syrup: 50g (2 oz) caster sugar Juice of 2 lemons 150ml (pt) water Method Preheat oven to Gas Mark 4/180C/350F. Lightly grease and line the base of a 900g (2lb) loaf tin using baking parchment cut to size. In a bowl electric whisk the butter and sugar until light and fluffy (It will become a little paler in colour). Add the lemon zest, flour, baking powder, egg, milk and yoghurt and whisk until smooth. If the mixture appears to be too thick add a little more milk and whisk again. Spoon into the prepared loaf tin and level out the top. Bake for 55 60 minutes until springy to the touch and lightly browned. Cool in the tin for 15 minutes. Place the juice of the 2 lemons and the 50g of caster sugar and water into a small pan. Bring to the boil, stirring until the sugar has dissolved, then leave to bubble for 15 minutes until it becomes syrupy (keep watching for boiling over). Pierce the cake every 2cm or so with a cocktail stick to a depth of about 1 cm. Spoon the syrup over the whole of the top of the cake. When cool, remove from the tin and cut into slices and freeze slices wrapped in freezer film until required. Defrost slices overnight as required. The cake will keep a few days in an airtight container.
66
You will need Fruit of your choice, fresh or frozen Natural Yoghurt enough to fill about 2/3 of your chosen serving dish Ice Cream Method Place half of your chosen fruit in a glass and mix in half of the plain yoghurt. Place the mixture into the freezer for an hour. Remove the mixture from the freezer and take the frozen fruit out of the glass. Place most of the remainder of the fresh fruit at the bottom of the glass, add the frozen mixture and top with ice cream. Garnish with the remaining fruit. To serve Enjoy!
67
This recipe from my friend Steph was first eaten on Aldeburgh Beach at Festival time in the early 1990s . . . It is now a great family favourite and has featured on many a craft stall throughout the Eastern Region since. You will need 300g plain flour 3 eggs 300g soft light brown sugar 300ml sunflower oil 1 tablespoon Bicarbonate of soda 1 tablespoon baking powder 1 tablespoon ground cinnamon, plus extra to decorate tablespoon ground ginger, plus crystallized ginger to decorate if you like tablespoon salt tablespoon vanilla extract 300g carrots, grated 100g shelled pecans/walnuts, chopped, plus extra, chopped and whole, to decorate Cream cheese icing: 300g sifted icing sugar 50g unsalted butter, at room temperature 125g cream cheese, cold Method Preheat the oven to 170C (325F) gas 3. Put the eggs, sugar and oil in a large bowl and mix well. Slowly add the flour, bicarbonate of soda, baking powder, cinnamon, ground ginger, salt and vanilla extract and continue to mix together well. Stir in the grated carrots and walnuts with a spoon, and then pour the mixture into a large prepared cake tin (I use a square one). Bake in the preheated oven for 2025 minutes, or until golden brown and the sponge bounces back when touched. Leave the cake to cool slightly in the tin before turning out onto a wire cooling rack to cool completely. When the cake is cold, spread over the cream cheese icing. Finish with chopped walnuts, pecans, ginger pieces (to taste) and a light sprinkling of cinnamon. For the cream cheese icing: Mix the icing sugar and butter together well. Add the cream cheese in one go and mix well. Continue mixing until the icing is light and fluffy- for at least 5 minutes. (Do not over-mix however, as it can quickly become runny.)
68
The simplest, most delicious dessert you will never forget. Serve it as a special treat for an afternoon tea and your reputation as a great cook will be firmly recognised. You will need 3 oz butter 2 tablespoons caster sugar 2 egg yolks cup plain flour 1 punnet strawberries cup Strawberry and Champagne preserve 1 medium tub of clotted cream Method Whip the cream until gets light and fluffy, add the egg-yolks, and beat well. Work in sifted flour with fingers until well combined; knead dough on lightly floured board. Press dough into lightly greased 8inch round tin, bake in moderate oven 15 to 20 minutes. Check after 15 minutes to see if the batter is bubbling. Once cooked remove it from tin, allowing it to be cool. Reserve a few strawberries for decoration. Spread liberally strawberry Preserve and add remaining strawberries, cut in halves, over the slightly cool shortcake. When it is cool brush more preserve Champagne over the strawberries and shortcake. Refrigerate until set. Decorate with whipped clotted cream and reserved strawberries. To serve Brush some of the preserve glaze over the strawberries for a pretty effect.
69
Strawberry
Tiramisu
70
This recipe comes from a lifetime of top tips from friends and family. Method Peel and core a few Bramley apples, must be Bramley (thanks Mum), roughly chop and set aside. In a large bowl, mix self-raising flour, a tiny pinch of salt and margarine together between your fingertips lifting it as you do so. Forget measurements, trust your fingers (thanks Lisa) it should feel like very slightly moistened breadcrumbs. Get the tap trickling VERY slowly, and stir it into the mix, with a dinner knife, NOT a spoon (thanks Janet), and take the bowl away, as soon as the clumps are roughly the size of golf balls. Switch the oven on, it needs to be hot before you even think of putting anything in (thanks Mum), and grease a shallow pie dish with the paper the margarine came in (thanks again Mum). Lightly form the pastry dough into a ball, and roll it, in ONE direction only (thanks Annie), drape it into the pie dish, pierce the pastry base twice and give it ten minutes in the oven. Add the chopped apples, together with one of: chopped marzipan (thank you Diane); blackberries from the local cemetery (thanks Lucy); exotic spices (lightly bruise them first cheers Alex). Cover the top with more pastry, make pretty patterns, have fun (thanks Leonie), moisten with apple juice, sprinkle with sugar, and bake. To serve Once cooked, chop up and crash-land large uneven bits of pie into bowls that are slightly too small, then add an absurd dollop of vanilla ice cream from the corner shop (Thank you Grandma). Sit back, enjoy, and mind your table manners (Thanks Dad)
71
Aldeburgh,
Suffolk
Jason
Shaw
is
head
chef
at
the
White
Lion
Hotel
in
Aldeburgh.
You
will
need
Crepes:
500g
plain
flour
500ml
milk
6
eggs
20cl
Adnams
beer
100g
sugar
Suzette
Sauce:
2
oragnes
zested
and
segmented
400ml
orange
juice
100g
butter
40g
caster
sugar
50ml
grand
marnier
Method
Crepes:
Whisk
all
ingredients
together
and
sieve
through
fine
strainer
allow
to
rest
for
at
least
1
hour
in
the
fridge.
Suzette
Sauce:
Blanch
the
zest
for
3
minutes.
Place
the
zest,
sugar,
orange
juice,
grand
marnier
and
reduce
in
pan
by
half
then
add
orange
segments.
To
serve
Serve
as
desired.
72
www.onlandguardpoint.com
This
starter
version
of
the
Cookbook
-
June
2011
On
Landguard
Point
is
1
of
12
Artists
taking
the
lead
commissions
to
celebrate
the
London
2012
Cultural
Olympiad,
funded
by
Arts
Council
England.
On
Landguard
Point
is
the
East
of
England
commission.
By Pacitti Company
73