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- Home - Ask An Expert - Paul Peacock's Recipes Paul Peacock, our resident gardening consultant Warm Bacon and Black Pudding SaladOpen Close I love a slice of grilled of fried black pudding with my full English. But it can be used in many other ways as well. From adding it to a hot pot to a very special Eggs Benedict, black pudding is more versatile than you think. Warm Bacon and Black Pudding Salad Serves 2 very generously A quick and delicious lunch dish for when sandwiches just won’t do! You can use smoked or unsmoked bacon for this recipe, both are successful. Ingredients 1-2 tbsp sunflower or rapeseed oil 200g bacon, cut into lardons 150g black pudding cut into small cubes 100g baby leaves, spinach, rocket etc. 10 cherry tomatoes, halves 50g grated cheddar cheese 2 tbsp olive oil 2 tbsp balsamic or white wine vinegar Method Heat the oil in a frying pan and fry the bacon and black pudding until just crisp. Place on a piece of kitchen paper on a plate and set aside for a moment. Arrange the leaves evenly on two plates and scatter the bacon and black pudding over the leaves. Place the tomatoes amongst the other ingredients and sprinkle with the cheese. Combine the oil and vinegar together, I tend to use a small screw topped jar, mine had anchovies in. It is easy to shake the two ingredients together and any leftover will keep in the fridge for another day. Drizzle the oil over the salads and serve immediately. Lamb and Black Pudding Hot Pot Serves 4 A melt in the mouth hot pot that will warm the cockles of your heart. Traditionally all the ingredients are put in the pot raw and cooked for ages, but I speed up the cooking time by a quick fry of the onion and meat, also the onion and black pudding. Ingredients 1 large onion, thinly sliced 400g lamb shoulder meat cut into chunks 300g black pudding, sliced thickly and cut in half 4 lamb cutlets 1 kg potatoes, peeled and sliced thinly 2 large carrots cut into chunks 1/2 tsp dried or 1 tsp fresh thyme leaves About 650ml hot lamb or beef stock or water Salt and pepper to taste Knobs of butter Method Preheat the oven to 180C/gas mark 4 and lightly butter a lidded ovenproof casserole dish. Heat the oil in a frying pan and lightly fry the onions and shoulder meat. Place on a dish to one side. Fry off the black pudding and set aside when nicely coated. Add the ingredients to the casserole and cook at 180C Gas 4 for 3 hours. In the last ten minutes add the black pudding. Eggs Benedict with Black Pudding This recipe has become a favourite of mine and it is quick to make and don’t be afraid of making a hollandaise sauce. For the sauce: Make this first 2 large egg yolks 1 tbsp lemon juice 130g butter, cut into small pieces Pinch cayenne pepper Salt and pepper to taste Place the egg yolks, lemon juice and seasoning in a small sturdy pan. Whisk together with a balloon whisk until well blended. Add the butter evenly over the egg mixture and place over a low heat. Whisk until the butter is melted and the sauce has thickened. Keep warm whilst making the rest of the dish. For the rest of the recipe: 2 English breakfast muffins 2 thick slices black pudding 2 large very fresh eggs, the fresher the better as the white stays close to the yolk when they are poaching Boil sufficient water in a pan to just cover the eggs. Meanwhile toast the muffins, I don’t slice in half but toast each side and grill the black pudding both sides. When the water is boiling turn the heat down so it is just simmering and break each egg carefully into the water. Place the muffins on two plates and put a slice of black pudding on each muffin and place a poached egg on top. Drizzle the sauce over the eggs and serve immediately. Ham soup and dumplingsOpen Close Ham soup and dumplings Just the ticket for a February day on the allotment! This is a really economical but filling meal, it comforts on a dull chilly day. It uses a very cheap piece of meat, the hock, this is the part of the leg just above the trotter. If you use a ham hock it will need to be soaked in cold water overnight as they can be very salty. It can be drained and rinsed the next day and will be ideal for this recipe. You can also use a pork hock which doesn't need to be soaked. When cooking your soup use a good strong pan as you dont want your soup to burn on the bottom whilst cooking the dumplings. the soup needs to bubble vigourously so as to cook the dumplings quickly, if they are put into the soup when it isn't up to temperature they will be heavy and hard in te middle. Serves 4-6 people 1 ham or pork hock, see above in the first paragraph of this recipe if you are using a ham hock.do not 2 medium carrots, diced 1 large onion, chopped finely ½ swede, diced 2 sticks celery,chopped 2 medium potatoes. diced 3 tablespoons yellow split peas 3 tablespoons red or green lentils 1teaspoon thyme, dried or 2 teaspoons fresh chopped ½ teaspoon sage, dried or 1 teaspoon fresh chopped 1 vegetable stock cube dissolved in ½ pint boiling water For the dumplings: 120g /4oz self raising flour 60g/2oz suet, beef or vegetable ½ teaspoon salt pepper to taste 5-7 teaspoons cold water Method for the soup Pour enough boiling water over the hock to just cover and simmer for 1-11/2 hours depending on the size of the joint. Remove hock from pan and set asidew on a plate, boil the meat stock left in the pan for 10 minutes to reduce slightly. Meanwhile in a seperate pan, fry onion, carrot and celery for 3-4 minutes, add the swede and potato and cook for a further 2-3 minutes, dont cook on too high a light as the vegetables mustn't brown as this will alter the final flavour of the soup and make it bitter tasting. Season at this stage with the herbs and pour over vegetable sock and the meat stock. Check for seasoning and add a little more salt if necessary and some pepper to taste. Add the split peas and the lentils cover and simmer gently for 30-35 minutes until the pulses are cooked. Shred the meat off the bone and add to the soup whilst it is cooking. Make the dumplings by sieving the flour and salt together in a bowl and stir in suet. Mix in the water gradually until the dough is soft but not sticky. Roll the dough into 8 -10 dumplings. raise the heat under the soup until it is simmering more vigourously, drop the dumplings into the soup carefully one by one, but as quickly as you can. Replace the lid as soon as all the dumplings have been added and do not remove for 15 minutes. Check the dumplings are puffing out and replace lid for 5 more minutes. Serve in large soup bowls with hunks of bread if your appetite allows! Two quick and easy fish soups. Open Close Two quick and easy fish soups Bouillabaisse Style Soup This doesn't have all the preparation of the classic soup but still tastes amazing and is ready in minutes. Serves 4 2 tbsp olive oil 1 small onion, finely chopped 2 cloves garlic, chopped 250g frozen seafood mix, defrosted 100ml white wine, optional 500ml fish or vegetable stock 500g pack passata Pinch salt and black pepper 1 tsp dried parsley or a tbsp fresh parsley, chopped 1/2 level tsp cayenne pepper 50g whole green beans 50g frozen peas Heat the oil gently in a saucepan and add the onion, cook for a few minutes then add the garlic. Stir in the seafood with its defrost liquor. Add the wine, stock and passata. Season with salt and pepper. Stir in the parsley, cayenne pepper and vegetables and bring to the boil. Turn down to a simmer and cook at simmering for about 15 minutes. When cooked allow to stand for about 10 minutes, this allows the flavours to develop. Reheat gently if necessary before serving. This tastes even better if you allow it to go completely cold and reheat gently before serving. Italian Style Fish Soup 350g white fish, all bones and skin removed 700ml fish or vegetable stock 100ml red wine 2 cloves garlic, chopped 1x 400g can chopped tomatoes Fresh basil leaves 1 tbsp fresh parsley, chopped Salt and pepper to taste. Poach the fish in a little water until just cooked. Remove from the liquor , but save it for the soup. Flake the fish and put to one side. Put all the other ingredients in a saucepan and heat to boiling. Reduce to a simmer and stir in the fish. Simmer for about 10 minutes. Serve with crispy croutons or crusty bread. A couple of desserts to warm a November SundayOpen Close Raspberry and Apple Crunchy Crumble These two fruits go together so well and with the added crunch in the topping make a wonderful Summery yet filling pudding. Serves 4-6 depending on how hungry you are. 250g/9oz fresh raspberries 2 dessert apples or 1 large Bramley, diced 2 tablespoons honey or golden granulated sugar For the topping: 175g/6oz plain flour 2 tablespoons All Bran, crushed in a polythene bag with a rolling pin 75g/3oz butter 100g/4oz golden granulated sugar Stew fruit together with the honey or sugar for a few minutes until the juices begin to run and pour into a buttered oven proof dish. Sieve flour into a bowl and stir in All Bran. Rub in butter until the mixture looks like breadcrumbs. Stir in sugar and sprinkle mixture over fruit. Cook for 25-30 minutes at 190c/gas 5 until golden. Serve warm with cream or custard or vanilla ice-cream. Peach Melba Pudding Another wonderful fruity marriage is peaches and raspberries, in fact raspberries are brilliant and taste sublime on their own. But make this and friends and family will swoon at the deliciousness of this dessert. Serves 6 3 ripe fresh peaches 225g/8oz raspberries 2 tablespoons golden caster sugar A knob of butter 150g/5oz self raising flour 150g/5oz butter 150g/5oz golden caster sugar 1 egg, beaten Place halved peaches in a frying pan with sugar and butter and allow the peaches to caramelise slowly over a low heat. Add the raspberries and cook for two more minutes until the juices begin to run. Place the fruit in a buttered ovenproof dish, make sure the peaches are flat side down in the dish. Meanwhile cream the butter and sugar in a bowl and beat in the egg. Sieve the flour into the mixture and gradually fold in. Spread over the fruit carefully so as not to disturb the fruit too much and bake for 25-30 minutes at 180c/gas 4. Mange Tout SoupOpen Close I used pea pods that didn't have much in the way of peas inside, they are a bit tougher than specially grown mange tout but it still works if you simmer it for about 10 minutes longer. It is a cheap and delicious soup, one even for people who wouldn't normally eat peas. Serves 4 2 tbsp vegetable oil or about 15g butter 1 medium or 2 small onions, chopped finely 2 medium or 3 small potatoes,washed and diced without peeling About 250g pea pods or mange tout, trimmed and sliced, easiest to do this with sharp scissors 1 tsp dried parsley Good shake of white pepper 900ml vegetable or chicken stock Salt to taste 100ml single cream or milk, optional, just add another 100ml of stock - Heat the oil or butter in a large saucepan and sweat the onion for a few minutes then add the potato, mange tout, parsley and pepper. Do this over a low light. - Stir as they sweat and leave for about 5- 10 minutes. - Pour in the stock and season with salt to taste. - Bring to the boil and then simmer for 20- 30 minutes. - A few minutes before the end of cooking time add the cream or milk if using. Stir well. - Cool for 30 minutes then blend until smooth. Reheat as necessary and serve. Crusty bread, oat cakes, or cheese scones go really well with this tasty soup. Eat Well Spend a Little - Cheesy Bacon BakeOpen Close The following 7 recipes are ones I have made when money has been tight or time of the essence and sometimes both. They are dishes I have made for family for many years and are ideal for young children and grown ups alike. My children have always enjoyed highly flavoured foods, but you can easily reduce the amounts of herbs or garlic etcetera to please your family's taste buds. Cheesy Bacon Bake. I have to own up this is not my recipe but one my Mum used to make and it has always gone down well with our children. I always serve it with peas and/or green beans as they go so well with the bacon. This is very quick and easy and is easy on the purse. Serves 4 4 medium sized potatoes, cut into chunks 1 large onion 8 rashers bacon 100-150g/4-6 oz cheddar, grated salt and pepper to taste Method Boil onions and potatoes together in a pan in sufficient salted water to just cover the vegetables. Cook until potatoes are just tender. Drain well and place in a buttered ovenproof dish. A lasagne type dish is best. Season to taste. Remembering that both the cheese and the bacon are salty. Sprinkle over cheese, we like it good and cheesy but use as much as you like. Place the rashers of bacon over the top and place in a hot oven about 200C/Gas6 until bacon is cooked well. Ham and Vegetable Soup and DumplingsOpen Close This is a really economical but filling meal, it comforts on a dull chilly day. It uses a very cheap piece of meat, the hock, this is the part of the leg just above the trotter. If you use a ham hock it will need to be soaked in cold water overnight as they can be very salty. It can be drained and rinsed the next day and will be ideal for this recipe. You can also use a pork hock which doesn't need to be soaked. When cooking your soup use a good strong pan as you dont want your soup to burn on the bottom whilst cooking the dumplings. the soup needs to bubble vigourously so as to cook the dumplings quickly, if they are put into the soup when it isn't up to temperature they will be heavy and hard in te middle. Serves 4-6 people 1 ham or pork hock, see above in the first paragraph of this recipe if you are using a ham hock.do not 2 medium carrots, diced 1 large onion, chopped finely ½ swede, diced 2 sticks celery,chopped 2 medium potatoes. diced 3 tablespoons yellow split peas 3 tablespoons red or green lentils 1teaspoon thyme, dried or 2 teaspoons fresh chopped ½ teaspoon sage, dried or 1 teaspoon fresh chopped 1 vegetable stock cube dissolved in ½ pint boiling water For the dumplings: 120g /4oz self raising flour 60g/2oz suet, beef or vegetable ½ teaspoon salt pepper to taste 5-7 teaspoons cold water Method for the soup Pour enough boiling water over the hock to just cover and simmer for 1-11/2 hours depending on the size of the joint. Remove hock from pan and set asidew on a plate, boil the meat stock left in the pan for 10 minutes to reduce slightly. Meanwhile in a seperate pan, fry onion, carrot and celery for 3-4 minutes, add the swede and potato and cook for a further 2-3 minutes, dont cook on too high a light as the vegetables mustn't brown as this will alter the final flavour of the soup and make it bitter tasting. Season at this stage with the herbs and pour over vegetable sock and the meat stock. Check for seasoning and add a little more salt if necessary and some pepper to taste. Add the split peas and the lentils cover and simmer gently for 30-35 minutes until the pulses are cooked. Shred the meat off the bone and add to the soup whilst it is cooking. Make the dumplings by sieving the flour and salt together in a bowl and stir in suet. Mix in the water gradually until the dough is soft but not sticky. Roll the dough into 8 -10 dumplings. raise the heat under the soup until it is simmering more vigourously, drop the dumplings into the soup carefully one by one, but as quickly as you can. Replace the lid as soon as all the dumplings have been added and do not remove for 15 minutes. Check the dumplings are puffing out and replace lid for 5 more minutes. Serve in large soup bowls with hunks of bread if your appetite allows! Chicken and RiceOpen Close This is a real easy and quick favourite of my family. It uses the packs of savoury rice you can buy quite inexpensively in the local shops and supermarkets. If you prefer you can make it with ordinary easy cook rice and flavour it whilst cooking with your favourite spices and a little garlic. But for ease, speed and tastiness this is great. Serves 4 Ingredients 3 packs savoury rice, either the chicken or golden variation 1 onion, chopped 1 red pepper, diced 2 carrots, diced a handful or two of frozen peas and/or green beans 4 chicken thighs 2 cloves garlic, crushed 2 rashers bacon, chopped boiling water to cover rice seasoning to taste Method Fry the onion, pepper and carrot in a little sunflower oil until the onion is soft. Put the mixture into a large ovenproof dish or roasting tin. In the same frying pan fry the chicken thighs with the bacon until the chicken begins to brown all over add the crushed garlic spreading it over the meat. Sprinkle the rice over the vegetables and place the peas orgreen beans evenly over the rice. Add enough boiling water to cover the rice mixture and place the chicken on top of the rice with the bacon. Pour any juices from the pan over the meat, wasting nothing. Cover with foil and place in the oven for 20 minutes at 190C/gas5. Check the casserole after the time and if the rice needs any more water pour a little more over the rice mixture and cover again for 10 more minutes. The rice should be tender and the chicken cooked through, serve with sweetcorn or corn still on the cob. To vary this dish you could add chopped chorizo with the bacon and chicken, or after 20 minutes cooking time stir in some prawns and mussels, almost a paella! Sausage CasseroleOpen Close This recipe is again not mine, our Son Joshua who loves to cook made this up and it really is delicious and very economical. Serves 4 Ingredients 8 pork sausages 100g/31/2oz chorizo,chopped 1 medium onion, chopped 1 red pepper, diced 8 open cup mushrooms, halved 2 cloves garlic, crushed 2 tablespoons tomato puree 1 400g can plum tomatoes 1 tablespoon honey 1 level teaspoon paprika ½ teaspoon dried rosemary 1 tablespoon sweet chilli sauce 3-4 tablespoons parmesan or cheddar cheese Method Fry onion, pepper and garlic for a few minutes then add mushrooms and fry for a few more minutes. Add tomato puree and place in a casserole dish. Slice sausages into bite size pieces and begin to fry in a hot frying pan add a little sunflower oil if necessary. Add the chorizo. Sprinkle the paprika over the sausages and chorizo and fry briskly so sausages begin to colour. Drizzle the honey over the sausage whilst they are frying after 2 minutes of extra cooking time place the sausage in the caserole dish. In the same pan add the can of tomatoes. Season with salt and pepper to taste, add rosemary and chilli sauce and pour over sausage mixture. Sprinkle cheese over the top and place in the oven at 190C/Gas5 for 30 minutes. Serve with potato wedges seasoned and cooked at the same time as the casserole and a favourite green vegetable. Tuna plaitOpen Close This was something I made at school and became a family favourite served with salad and new potatoes. It makes an easy family supper dish and also served in thin slices as part of a buffet. If you don't want to or can't be bothered making your own pastry, buy some ready made puff pastry I often do. Serves 5-6 as a main course Ingredients 500g puff pastry 1 190g can tuna, drained of oil or brine 3 hard-boiled eggs, chopped with a little salt and pepper 2 tablespoons chopped fresh parsley Juice 1 lemon Egg and milk to glaze Method Roll out pastry into a rectangle so it will fit onto a large baking sheet. Mix tuna, egg, parsley and lemon juice together in a bowl. Check and adjust seasoning. Imagine the pastry divided into 3 equal columns, place the tuna mixture down the middle column. Cut the pastry sides into 6 divisions so that each section can be folded over the tuna mixture alternately, see photographs. moisten each section so it sticks down securely. Place the plait on an oiled baking sheet and brush the top with egg and milk to glaze the top, you can leave this out if you wish. Bake at 200C/Gas7 for 20-25 minutes until pastry is risen and puffy. I think this is best served with a green salad and new potatoes with a little butter and extra chopped parsley. Pasta bakeOpen Close I make this when I can't be bothered making a lasagne, it is quick and easy and you can make the sauce the day before if you wish. You can vary it by adding different vegetables, herbs, even use pork mince instead of beef or a combination of both. Serves 4-5 Ingredients 500g minced beef 150g mushrooms, halved 1 large onion, chopped 1400g can plum tomatoes 2 tablespoons tomato puree 3 cloves garlic,crushed ½ teaspoon oregano ½ teaspoon thyme Salt and pepper to taste 500g pasta shapes Small carton crème fraiche 100g cheddar and a sprinkle parmesan cheese Method Fry onion gently in a little olive oil and add the minced beef, tomato puree, garlic and herbs. Fry until meat crumbly and has changed colour season with salt and pepper. Add musshrooms and can of tomatoes, stir well, cover and cook gently for 40 minutes. After the cooking time stir in the carton of crème fraiche and cook for 3-4 minutes. Turn off the heat and cook the pasta as on the packet. Drain well and put pasta into a roasting tin or lasagne dish. Pour over the meat mixture and stir to coat all the pasta. Sprinkle with the two cheeses and bake in the oven at 200C/Gas 6 until cheese is melted well into the pasta. Serve with a mixed salad, dressed with a little olive oil and lemon juice. Fish and Potato layerOpen Close I love this as it uses any white fish available to you, I usually use whiting or pollack. It's a really tasty way of serving fish and is easy on the purse strings. Serves 4 Ingredients 500g any white fish 3 medium sized potatoes, par boiled and sliced thinly 1 small onion, sliced very thinly ½ pint white sauce 1 small can anchovies, drained of oil 1 tablespoon chopped fresh dill or parsley Salt and pepper Method Poach fish in a little milk that you will use for the white sauce, cook for 3-4 minutes and remove fish from liquour and place in a small bowl, Put the liquour in a jug to be used later. Butter an ovenproof dish and flake the fish placing half in the bottom of the dish, sprinkle with some of the herbs. Put 4 anchovy fillets over the fish a layer of onion and then a layer of potato, season to taste remembering the saltiness of the anchovies. Starting with the fish layer each part as before finishin with a deep layer of potato. Make the white sauce by melting a tablespoon of butter in a pan gently and adding a tablespoon plain flour to make a roux. Top up the fish liquour to ½ pint and gradually add this to the roux beating with a wooden spoon vigourously everytime you add some liquid do this until all the milk is incorporated into the sauce and season with salt and pepper and a little english mustard. Cook for another minute watching the sauce doesn't catch on the bottom of the pan. Take the sauce off the heat and whisk with a hand whisk for a few seconds, this makes the sauce fluffy and light in the final dish. Pour the sauce over the fish and potato layers ensuring the whole dish is covered with sauce. Tap the dish so the sauce drains down the layers and place in the oven for 25-30 minutes at 200C/Gas6 until the top is golden brown. Serve with crusty bread and brocolli. Mussels with a Creamy Bacon sauceOpen Close This is heavenly, the salty bacon goes so well with the flavour of the mussels. If you wish lighten up the sauce with half fat creme fraiche. Ingredients - Serves 2 1 kg mussels, washed and cleaned, A knob of butter or 1 tbsp olive oil 1/2 small red onion, finely chopped 2 cloves garlic, chopped 6 rashers of bacon, chopped 100ml dry white wine 100ml double cream Black pepper to taste 1 tbsp chopped parsley Method - In a large pan, heat the butter or oil and gently fry the onion, garlic and bacon together until the onion is soft. - Add the wine and bring to the boil. - Add the mussels carefully so as not to break the shells. - Put on a lid and cook for about 4 minutes, by which time all the mussels should have opened, discard any that haven't. - Carefully lift the mussels into 2 bowls. - Stir the cream, black pepper and parsley into the sauce and remove from the heat. Pour the sauce over the mussels Courgette MoussakaOpen Close It’s about now when the first courgettes are coming off the vine, and you have to pick them to keep them from becoming monsters. Actually, I find there is always one hiding somewhere under one of those enormous leaves, and they do just as well with this recipe as the tiny ones. I think this tastes just as good as the aubergine version and it is good way of using those larger courgettes that are on their way of becoming marrows. Serves 2-3 Ingredients About 450g courgettes 1 tbsp vegetable oil 1 large onion, chopped 1 red pepper, chopped 3 cloves garlic, chopped 600g minced lamb 1 tbsp plain flour 1x 400g can chopped tomatoes 1/2 tsp dried oregano 125 ml dry white wine 100g breadcrumbs For the cheese sauce: 15g butter 1 tbsp plain flour 300ml milk 100g grated strong cheddar 1 egg yolk Sat and black pepper to taste Extra cheese to taste for the top Method - Heat the oil and fry the onions, garlic and pepper together for a few minutes. - Add the lamb and as it fries sprinkle over the flour. - When the meat has changed colour stir in the tomatoes, herbs and wine. - Season to taste and cook for 25 minutes. - Slice the courgettes about 5mm thick and grill on both sides until brown in places. Leave to one side. - Butter and oven proof dish. - Make the white sauce by adding all the sauce ingredients except for the cheese and egg yolk to a saucepan. Heat over a low heat until the butter melts stirring constantly, after the butter has melted raise the heat slightly and stir until the sauce thickens, turn the heat down and cook for a minute. - Remove from the heat and stir in the cheese and egg yolk. Season to taste now as the cheese is salty. - Layer the courgettes and meat mixture in the prepared dish, I like to finish with a layer of courgettes, but that is up to you. Pour over the sauce. Sprinkle the top with the breadcrumbs and extra cheese. Bake for about 45 minutes in the oven heated to 180C/gas mark 4. Serve with a green salad dressed with a little balsamic vinegar or lemon juice. Easy Brie and Radish MousseOpen Close This is a delicious way to serve radish, I am not very fond of them in salads but really enjoy this peppery and creamy mousse. It can be served either as starter course or as a snack anytime. Ingredients 250gripe Brie 200ml double cream 100ml creme fraiche 14 radishes, chopped Pinch salt if necessary 2 extra radishes for garnish Method - Remove as much of the rind from the Brie as you can and put it into a bowl with 50ml of the cream. Beat the two ingredients together. - Fold the chopped radishes into the cheese mixture. Add salt if you wish but the cheese should season the mousse sufficiently. - Whisk the rest of the cream until it forms stiff peaks and fold in the creme fraiche. - Fold the cream mixture into the radish and cheese. - Spoon the mixture into either four ramekins or one larger dish. Do this immediately after combining as the mixture firms up as it chills. - Slice the whole radishes into very thin slices and use to garnish the top of the mousse. - Chill for. 2 hours before serving. Serve with oat cakes, cheese biscuits or crusty white bread. Mussels in Light Chilli and Tomato SauceOpen Close This is a real lift at this time of year and reminds me of a summer lunch. Use 1/2 teaspoon of chilli flakes for a hint of flavour or more if you like it hot! Serves 2 Ingredients - 20g butter - 1 tbsp olive oil - 1small onion, finely chopped - 2 cloves garlic, chopped - 2 tbsp tomato purée mixed with 50ml water - 1/2-1tsp dried chilli flakes - 1 tbsp chopped parsley - 200g can chopped tomatoes - Salt to taste - 1kg mussels in their shells, washed and cleaned Method Melt the butter and oil together in a large lidded saucepan. Add the onions and garlic and cook over a low heat until the onion is soft. Add the tomato purée mixture, chilli, parsley and chopped tomatoes and cook for 3-4 minutes. Bring to the boil and add all the mussels. Cover with the lid and leave to cook for 5 minutes. Shake the pan gently to allow the mussels to open but take care not to break the mussel shells. Serve in soup bowls with crusty bread. If you wish you can use shelled mussels, use about 400g of pre cooked mussels meat and cook for 2 minutes only in the sauce. Creme PattisiereOpen Close The secret of success with this is always cooking the creme over a low heat and stirring continuously. This makes sufficient to fill a 20cm sandwich cake or 4 large vanilla slices. I will call this 250ml of creme pattisiere - 250ml milk - 2 level tbsp cornflour - 3 egg yolks - 2 level tbsp golden caster sugar - 1/2 -1 level tsp vanilla extract, the amount depends on your taste, try with half teaspoon first - Reserve 3 tablespoons of the milk and put the rest in a pan and heat over a low light until just warm. Remove from the heat. - Mix the remainder of the milk with the cornflour and mix to a smooth paste. - Whisk the egg yolks, sugar and vanilla together in a separate bowl and whisk the warmed milk into the egg mixture. - Pour the custard back in the pan and whisk in the cornflour paste vigorously. - Place the pan over a low heat and stir with a wooden spoon continuously until the mixture comes to the boil. Turn down the heat and mix well for 30 seconds over a very low heat. - Spoon the mixture into a bowl and cool. Place a circle of baking paper over the surface of the custard to stop a skin forming. As soon as it is cool it is ready to use. Vanilla SlicesOpen Close Makes 4 large pastries - 300g puff pastry - 250ml creme patissiere - 100g icing sugar - Preheat the oven to 200C/gas 6 and grease a baking sheet. - Roll out the pastry until it measure around 24cm x 32cm. It should be quite thin. - Carefully rest the pastry over the rolling pin and carry it to the baking sheet. Prick the pastry all over with a fork. This stops the pastry from rising too much, but retains the melt in the mouth texture associated with good pastries. - Bake for about 20 minutes or until the pastry is just golden coloured, don't over bake as it will become brittle. Allow to cool on the baking sheet on a cooling rack. - When cool place a teaspoon of the icing sugar in small sieve and dust the entire surface of the pastry. - Cut the pastry into 8 equal sized pieces. - Spoon a quarter of the creme pattisiere onto each of 4 slices of pastry and place another piece of pastry carefully on top. - Sift the rest of the icing sugar into a bowl and mix with sufficient cold water to make a coating that will top the slices. Spoon the icing on rather than spreading. If you wish you can coat the pastry with the icing before placing on top of the custard. To vary: Spread a teaspoon of raspberry or strawberry jam on the base layer of pastry before adding the custard. Russian SandwichOpen Close This is a traditional teatime favourite of mine. It is change from a Victoria sponge cake but the basic sponge is the same recipe. For the sponge: - 150g butter, softened or use the 'spread straight from the fridge' type - 150g golden caster sugar - 150g self-raising flour - 2 eggs - 1/2 tsp vanilla extract - 4tbsp milk For the filling: - 250ml creme pattisiere For the top: - 75g icing sugar - 2 tbsp desiccated coconut - Water to make glacé icing - Preheat the oven to 170C/ gas mark 3 and grease and line with baking paper 2x 18cm round sandwich tins. - Cream the butter and sugar together in a mixing bowl until light and fluffy. - Sift 1 tablespoon of the flour over the creamed mixture and add the eggs and vanilla. Beat them in vigorously. - Fold the rest of the flour into the mixture with a metal spoon. - Add the milk in the same way as the flour. - Divide the mixture between the 2 sandwich tins, making a small dip in the centre of the cake mixture to compensate for the centre rise. - Bake for about 15-20 minutes or until springy to the touch and golden in colour. - Place the baked cakes on a cooling rack and leave to cool in the tins for about 10 minutes before lifting them out to cool completely. Remove the paper when the cakes are nearly cool. - Sandwich the cold cakes together with the creme pattisiere and place on a serving plate. Toast the coconut either in a frying pan or in the oven. First method, sprinkle the coconut into a small frying pan and place over a low heat, use a wooden spoon to stir the coconut until it lightly golden in colour, this will only take a couple of minutes. Don't leave it though as it soon burns. Sprinkle onto a plate to cool. Second method, preheat the oven to 170C/ gas mark 3. Spread the coconuts to a baking sheet and place in the oven for about 5 minutes or until golden. Make a glacé icing with the icing sugar and a little water and spread over the top of the cake. Top the cake with the toasted coconut , I like to just sprinkle it round the edge in the traditional way, but you can cover the top if you wish. The creme patissiere can be used to fill pastry shells and top with fresh fruit for a summer tart. Ham Hock TerrineOpen Close This makes the tastiest sandwich meat you can possibly get, and is seriously easy. Not to mention it is really cheap into the bargain. You can also use the stock from the boiling, so nothing goes to waste. Cooking and preparation time 3 hours plus setting time in refrigerator. Ingredients: For 4 people - 2 ham hocks - 2 carrots, peeled if necessary and cut into large pieces - 1 onion, halved - 1 stick celery, sliced - Pepper to taste I like to use plenty of black pepper for this recipe - 12g gelatine Methods: Put the hocks in a large lidded pan surrounded by the vegetables and pepper. Pour over sufficient cold water to cover. Cover with the lid and bring to the boil. Reduce the heat and simmer for 2 ½ hours or until the meat is tender. Remove the hocks from the water and place to one side to cool. Strain the stock into a jug to cool. Meanwhile line a moistened loaf tin with a large piece of cling film and smooth out. Repeat this so you have a double layer. Leave the rest to overhang the tin. Remove all the meat from the bones, tearing into strips and placing in a bowl. If using leaf gelatine soak in plenty of cold water for about 5 minutes, or follow the manufacturer’s instructions on the pack. Heat about 300ml of the cooking stock in a pan until warm and add the gelatine, stirring until dissolved. Leave to cool. Lay the strips of meat in the prepared tin and pack in well expelling as much air as possible. Pour over the cooled stock to just cover the meat. Seal the terrine with the cling film. Place another similar sized tin on top to weigh it down gently. Place in the refrigerator and leave to set. Slice when completely chilled. Salmon and Asparagus ParcelsOpen Close These are great for buffet suppers or serve with a salad. You can use them as a starter or as finger food. I always have frozen asparagus, from last season, but if you’re stuck - use Jerusalem artichoke. Ingredients - Serves 2 - Ingredients - 300g salmon fillet - 8 asparagus spears - 250g puff pastry - 1 tbsp lemon juice - Salt and pepper to taste - 1 tbsp freshly chopped dill or parsley - 1 tbsp olive oil Method Put the salmon fillet on a buttered baking sheet and bake in the oven at 190C/gas mark 5 for 10 minutes. Steam or boil the asparagus until tender and drain. Roll out the pastry into a rectangle measuring about 20cm by 35cm. Place the cooked fish into a bowl and flake. Sprinkle over the lemon juice and season with salt and pepper. Spoon the fish down the centre of the pastry and sprinkle with the herbs. Lay the asparagus on top of the fish and drizzle the olive oil over the top. Raise the temperature of the oven to 200C/ gas mark 6. Moisten the edges of the pastry and bring them up together over the filling. Turn the edges over to seal and do the same with the ends. Lay the parcel on a greased baking sheet and make 3 slashes in the top to allow the steam to escape.. Glaze the top with and egg wash if you like. Bake for about 30 minutes or until the pastry is golden brown and risen. Easy PizzaOpen Close I think homemade pizzas cannot be beaten and my family love pizzas! They love the pizzas that are “delivered quickly” from restaurants and now can be purchased in the supermarkets. But ones made from scratch in your own kitchen are second to none. Basic Pizza This quantity of dough makes 2 large or 3 medium pizzas. Ingredients: Method: Sieve together the flour and salt into a large mixing bowl. Stir in the yeast and make a well in the centre of the flour. Pour in half of the water and the oil and stir into the flour with a long handled spoon adding more water until the dough becomes soft but not too sticky. After the first mixing with the spoon use your hands to bring the dough together. Start to knead the dough in the bowl until it forms a smooth ball. Transfer to lightly floured work surface and knead for 5 minutes. Place to one side for 15 minutes. Cut into two equal portions and roll out, as thickly as you like, to fit your oiled trays. I usually use 2 large baking trays or 3 23cm round pizza trays. For the tomato Sauce Mix all the ingredients for the tomato topping in a jug with a fork or small balloon whisk. Smooth about 5-6 tbsp of the topping over the pizza bases right to the edges and top with your favourite cheese and other ingredients. Always be generous with your topping, but leave about 2cm around the edges as it will melt over if you are not careful. Pizzas are best cooked in an extremely hot oven. So preheat your oven to its hottest setting for at least 10 minutes before baking the pizzas. For the toppings don’t restrict yourself to just mozzarella cheese, try cheddar, red Leicester, Monterey jack, even a crumbly Lancashire is delicious. A mixture is what we prefer. Our homemade crumbly cheese is great mixed with mature cheddar. Don’t even bother grating it if you don’t wish. Chop into small cubes. For something really tasty, try frying 300g minced beef with a teaspoon chilli flakes for a spicy beef topping. If you like mushrooms, fry them for a few minutes first, as they give off a lot of moisture and you end up with a soggy pizza. If you like a seafood topping buy the frozen seafood cocktail of squid, prawns and mussels. I find a third of a bag is great for 1 large pizza. Defrost and drain any liquid from the fish though before adding to the top of your pizza. Autumn ChutneyOpen Close My favourite chutney, it goes so well with everything, but it’s great with a Cornish pasty. Makes about 4 x 500g jars – Ingredients: Method: Put all the ingredients in a large pan over a low heat and stir until the sugar dissolves. Raise the heat and bring to the boil then turn down to a steady simmer. Continue to simmer for about 1 ½ stirring occasionally or until the mixture is thick and glossy. Ladle into sterile jars. Label when cool. Leave for 2 weeks at least to mature in a cool dark place. Plum ConserveOpen Close This makes a wonderful gift if you can bring yourself to give it away. This is my ultimate preserve for serving with scones. This is not a set jam so don’t bother with setting points. It won’t keep as long as a jam but should keep for 3 months unopened. Store in the fridge once open and consume within two weeks. Makes about 3 x 500g jars – Ingredients: Method: Cut the plums into small pieces and place in a pan with the water and raisins. Bring to the boil then simmer for about 10 minutes or until the plums are tender. Remove from the heat and stir in the sugar. Place over a low heat and stir until the sugar has dissolved. Bring the mixture to the boil and boil for 1 minute then reduce the heat to a simmer and cook for 10 minutes. Remove from the heat and stir in the almonds and rum or brandy. Ladle into sterile jars and label when cool. Apple Sauce CakeOpen Close Cooking and preserving the glorious flavours of autumn. The British apple harvest hasn’t been great this year to say the least. Our apples are on the small side and still rather tart, but they will make good desserts, jams and chutney. Plums and pears have unfortunately faired the same, crops are poor and unripe. But they can still be used for cooking and preserves. This is so easy and very moreish. The cake keeps well in an airtight tin for about 5 days. I usually make this when I make apple sauce for roast pork or goose, I make extra as it doesn’t take much. I tend to use bramleys, but any will do. If the apples are not smooth after stewing then process or mash them with a fork. Makes about 10 portions – Ingredients: Method: Preheat the oven to 150C/gas mark 2 and grease and line a deep 18cm round cake tin. Cream the butter and sugar together in a bowl until light and fluffy. Stir in the apples. Sift the flour and spices together and fold into the cake mixture with a metal spoon. Add the raisins and tablespoon milk. Stir into the mixture gently. Spoon into the cake tin and bake for 1 hour or until the cake is well risen and springy to the touch. Cool in the tin for about 10 minutes before lifting out and transferring to a cooling rack. Pork and Apple Cottage PieOpen Close This is not only a very tasty dish, it also very economical. You can use any kind of apples that may be left in the fruit bowl or use Bramleys if you like them to fall into the sauce. INGREDIENTS - Serves 4 500g lean minced pork 2 rashers bacon, chopped 1 medium onion, finely chopped 1 clove garlic, chopped 1 tbsp sunflower or similar oil 1 Bramley or 2 dessert apples, peeled and chopped Water Salt and pepper 1kg Maris Piper or similar potatoes suitable for mashing, peeled and cut into chunks 20g butter 1 tsp English mustard METHOD Fry the onion and garlic in the oil until soft but not brown. Add the meat and fry until it changes colour. Season with salt and pepper and add sufficient water to just cover the meat mixture. Simmer for 30 minutes. Add the apples and simmer for 15 minutes. Put the meat mixture into an oven proof dish. Preheat the oven to 200C/gas mark 6. Boil the potatoes until tender and drain well. Season to taste and add the butter and mustard. Mash well and spoon on top of the meat mixture. Use a fork to make peaks in the potato and place in the oven. Bake for about 20 minutes until the potato begins to brown, cook for 15 minutes extra if the meat was cold when the potato topping was put on. Serve with green beans or broccoli Scotch BrothOpen Close When you eat this heart-warming soup you just know it is good for you. INGREDIENTS Serves 4-6 - 700g of any cheap cut of lamb or mutton, with any excess fat removed. If the meat has some bones in, use 100g more - 1.5 litres water - 130g pearl barley - 150g dried peas, soaked overnight - 25g butter - 1 medium-sized onion, chopped - 1 leek, sliced thinly - 1 small turnip, chopped - 2-3 carrots, diced - A handful of shredded cabbage - 1 tbsp freshly chopped parsley - 2 sprigs thyme - Salt and pepper. I prefer white pepper because of the kick it gives to the broth METHOD - Place the meat in the water with the salt and pepper and bring to the boil. Once boiling reduce the heat to a gentle simmer. Cover and cook for 2 1⁄2-3 hours until the meat is tender. Skim off any fat from the surface. - When the meat is cooked, lift it out and pour the stock into another vessel for later. Remove any bones and chop up the meat into small chunks about 1cm in size. - Melt the butter in the pan used for cooking the meat and fry the onion, leek, carrots and turnip gently for 5 minutes. - Add the barley, herbs and drained peas, and pour over the stock from the meat. - Bring to the boil then reduce the heat and simmer for 1 hour until the peas are tender. - Add a little more water if the soup is too thick during the cooking time. This is delicious served with soda bread. Onion breadOpen Close This is wonderful served with vegetable soups of all kinds, or try it with a cheese and salad lunch. INGREDIENTS - 30g butter - 1 onion, chopped finely - Pinch of salt - 500g strong flour - 2 tsp salt - 1 x 7g sachet of fast-action dried yeast - 1 tbsp onion seeds - 1⁄2 tsp dried thyme or 1 tsp fresh thyme - 300ml warm water - 2 tbsp sunflower oil METHOD - Heat the butter in a frying pan and fry the onions until they are soft and begin to caramelise. Sprinkle over the salt and stir. Leave to cool. - Sieve the flour and salt together in a large mixing bowl and stir in the yeast, onion seeds and thyme. - Make a well in the centre of the flour and stir in half of the water and the oil. Stir with a wooden spoon and add more water until it is all incorporated and is beginning to form a dough. - Use your hands to bring the dough together and add a little more water if it is too dry - it needs to be soft but not too sticky. If it becomes too sticky, dust in a little more flour. - Knead the dough well for 10 minutes - be as vigorous as you can to ensure a light loaf. - Shape the dough into two small (or one large) oval-shaped loaves. Place them on an oiled baking sheet and flatten down slightly. - Leave to prove for about 35 minutes in a warm place, then make three slits in the top about 5mm deep. - Spread the top or tops of the loaves with the onions. Press them down gently into the top of the bread and into the slits. - Leave to prove for 10 more minutes. Preheat the oven to 220°C (425°F, Gas 7.) - Bake the loaf, if it is just one, for 15 minutes, turning down the heat to 190°C (375°F, Gas 5) and cook for 20 more minutes. Ensure the centre of the loaf is cooked by tapping the base of the bread whilst holding it in a tea towel or oven glove. It should make a thudding sound rather than a tapping sound if it is cooked, if not, cook for 10 more minutes. If you are cooking two smaller loaves, cook for 15 minutes at 220°C (425°F, Gas 7) then reduce the heat to 200°C (400°F, Gas 6) and cook for 10-15 more minutes. - Transfer to cool on a wire rack for at least 20 minutes before serving. To turn this into cheese and onion bread, before topping with the onions, place very small pieces of cheese into the slits before spooning on the onions. Very Simple Onion SoupOpen Close INGREDIENTS - 4 onions - 125 g butter - 500 ml water - 500 ml beef or veg stock - 200 g Cheddar Cheese - grated - 1 tsp salt Melt the butter and finely chop the onions. Sweat them in the butter on a low light. Add your liquids and bring to a boil. When boiling reduce heat to a simmer and keep for 15 mins Season to taste and serve with grated cheese. As an alternative, add a little sesame oil and a hand full of noodles. Homemade SausagesOpen Close There are no better sausages than the ones you make yourself - you can make a few kilo's of sausage when you need to and pop them in the freezer to store them. To make your own sausage you will need: - 1kg of pork shoulder - 200g sausage making rusk, or breadcrumbs if you prefer - 200ml water - 1 tsp salt - 1⁄2 tsp pepper - 1 mixing bowl - 1 grinder or food processor - 1 sausage stuffer (or a grinder with a sausage making attachment) - 1.25m sausage casing (hog casings are easiest to use for first-timers) - 1 tray to collect the filling sausage - 1 knife to cut the links METHOD - Open your packet of skins (never mind the smell) and place them in a bowl of clean water. Replace the water several times until the smell goes away. - Rinse the skins under running water, both inside and out. - Chop your meat into 1cm cubes and then grind or mince them. If you have to use a food processor, pulse the machine to avoid it becoming like soup. - Add your other ingredients to this mix, depending on the size of your food processor. It is important that you mix everything as thoroughly as you can. I tend to mix the dry ingredients first, then mix this with the meat products. Another way of mixing is to add the smallest quantities to the water first and then use this to mix the stuffing. - Once you have created your sausage mix and are ready to stuff your casing, you can fry a small amount to check that you are happy with the seasoning. - Find the end of your casing. If you don't fall about laughing you are better than me! Usually the casings are attached to a piece of string which when you lift out of the water the casings attached to it fall under gravity like an alien. Moisten the delivery tube or nozzle of your stuffer and carefully push the casing on. Starting to stuff the casings can be a daunting task, but is actually quite simple. You will benefit from an extra pair of hands, one to crank the machine (or start it working if it is electrical, or to push your meat down the funnel) and another to manage the flow of sausage from the other end. You can control the thickness of the sausage by gently holding back the casing as it fills with mixture; this will allow more meat per centimetre of sausage, and consequently you get a thicker sausage. Cottage PieOpen Close This was a recipe my grandma would make usually with leftover vegetables from the roast the day before. She used to buy 1⁄2 lb minced beef specially for Monday's Cottage Pie. I use slightly more meat in this recipe though and have added a clove of garlic. Serves 4 - 350g minced beef - 1 onion, chopped - 1 tbsp oil - 2 carrots, peeled and chopped - 1 small turnip, peeled and chopped - 50g frozen green beans - 50g frozen peas - 2 tbsp tomato puree - 1 clove garlic - 1⁄2 tsp dried marjoram - 150ml beef stock - 2 tsp plain flour or gravy powder mixed with 4 tsp cold water to make a paste For the potato topping: - 800g potatoes, peeled and cut into small chunks - 1 small leek, chopped - 30g butter - Salt and pepper - 50g mature cheddar cheese, grated - Heat the oil in saucepan and fry the onion gently for 4-5 minutes. - Add the meat, garlic, tomato puree and marjoram and fry until the meat changes colour. - Add the stock, carrots and turnip and simmer for 10 minutes. - Add the peas and beans and simmer for 30 minutes. - Stir in the flour paste and stir until it the gravy thickens. Cook for 3 minutes more, then pour into a deep pie dish. - To make the potato topping boil the potatoes until tender, drain and season well with salt and pepper. Leave back in the pan. - Preheat the oven to 190C/gas mark 5. In a frying pan melt the butter and fry the leeks until soft but don't brown them. - Stir the leeks into the potatoes and mash them together. - Spread the potato mixture over the meat and sprinkle with the cheese. - Bake for 20-25 minutes until the cheese has melted and if you like the top brown, either raise the heat to 220C/gas mark 7 and cook for 5 more minutes or place under a hot grill for a few minutes. I usually serve this with a sliced tomato and pickled onions, but a green salad would be good. Blackcurrant and Mint ShakeOpen Close This makes a cooling drink or can be served as a dessert on a hot, lazy day. Serves 4 - 300g blackcurrants - 12-15 mint leaves - 100ml water - 2 level tablespoons honey - 600ml milk - 3 tablespoons natural yogurt - 4 scoops vanilla ice-cream - Sprigs mint for garnish - Wash the blackcurrants and put them in a pan with water and mint leaves. - Bring to the boil then simmer for 5 minutes until the currants begin to burst. - Push the fruit through a sieve catching in a jug or bowl all the juices and pulp that comes through. - Stir the honey into the juices and allow to cool completely. Chill for 30 minutes in the fridge. - Whisk or blend the juices with the milk and yogurt and add the ice-cream. Blend in the ice-cream and pour into hi-ball type glasses. Decorate with sprigs of mint before serving. Add a few ice-cubes if you want it extra cold. Chicken and Poultry StockOpen Close Whatever soup, casserole or meat sauce you are making, you will often reach for a stock cube to help the flavour of your dish. You can buy very expensive ready made stock and some high quality stock cubes, but why not have a go at making your own. Make a large batch and then freeze in ice-cube trays or small containers until needed. Make sure you label each type of prepared stock or you might end up using fish stock in a chicken soup. - Any chicken or turkey leftovers, skin, bones, giblets, cooked or raw - 1 large onion, sliced thickly - 1 carrot, unpeeled and cut into large chunks - 2 stalks and leaves of celery, chopped roughly - 1⁄2 teaspoon each of dried thyme, parsley, sage and tarragon - 1 teaspoon salt - White or black pepper, a shake or two to taste - About 3 litres of hot water - Put the meat scraps and bones in a pan, break the carcase if necessary, and cover with the hot water. and stir in the herbs and seasoning. - Bring slowly to the boil, then turn down the heat and simmer gently with the lid on partially, for 1 1⁄2 hours. - Remove the lid and add the vegetables. Replace the lid and continue to simmer gently for a further 1 1⁄2 hours, checking the water level doesn't drop too rapidly, if it does add a little more. - Check the flavour for seasoning if the flavour isn't strong bring to the boil and evaporate off some of the liquid. This will take about 15 minutes of boiling. - Skim of any white foam if you wish, but this is only protein so it doesn't spoil the flavour. Strain the stock into a large clean bowl or pan, using a sieve rather than a colander as the holes are bigger and will allow bits of bone and debris through. - Allow to cool completely. Butternut and Sweetcorn SoupOpen Close by Stuart Redpath Serves 6 - A red onion and some garlic (2 cloves) - 2 Butternut squashes (diced) - 1 litre vegetable stock - Sweetcorn - 1 small chilli (to taste) - 1/2 tsp nutmeg or cumin Cook the onion and garlic until soft, adding the chilli with either the cumin or nutmeg. Add the diced butternut squash & sweetcorn, then the stock giving everything a good old stir. Bring to the boil, then simmer until the squash is tender. Blend with a hand mixer and await the taste of an incredibly delicious creamy soup. (Add more water if the consistency is too thick.) Baking breadOpen Close INGREDIENTS - 500g strong flour, white, brown or wholemeal - 1 level tsp salt - 1 x 7g sachet of fast-action dried yeast - About 300ml warm water - 1 tbsp sunflower oil METHOD - Sift the flour and salt together into a large mixing bowl. - Stir in the yeast and any seeds that you may wish to add. - Make a well in the centre of the flour and pour in 3⁄4 water and the oil. Use a wooden spoon to mix it together adding more water as necessary. - Use your hands to bring the dough together and start to knead in the bowl. - Lightly flour a work surface and knead the dough for 10 minutes. - Oil a baking tray and shape the dough as you wish. Lay it on the baking tray, cover, and leave in a warm place to prove for about 40 minutes. - Preheat the oven to 220°C (425°F, Gas 7). - When the dough has doubled in size bake the bread for about 15-25 minutes depending on the size. If the bread has been left in a large loaf, it will require a longer cooking time. Turn the heat down after the first 15 minutes to 190°C (375°F, Gas 5) for the rest of the cooking time. Stuffed MarrowOpen Close Serves 4 - 1 medium sized marrow - 1 onion, chopped - 250g minced beef - 1 200g can chopped tomatoes - 1 tablespoon chopped basil - 50g breadcrumbs - 50g butter - Salt and pepper - Cut the marrow lengthways, cutting the top quarter of the vegetable. Scoop out the seeds. - Fry the onion in half of the butter for a few minutes and add the garlic and minced beef. Cook until the meat is brown. - Put the meat mixture in a bowl and add the breadcrumbs, basil and the can of tomatoes. Season and stir well. - Fill the inside of the marrow with the meat filling and dot with the remaining butter. - Place in a roasting pan and cover with foil. Bake for 50 minutes to 1 hour at 180 degrees C/gas mark 4. Rosemary PotatoesOpen Close This is a delicious way to serve potatoes and goes really well with lamb cutlets. Serves 3-4 - 1kg potatoes - 400g onions, sliced thinly - 1 tablespoon chopped fresh rosemary or 1 level teaspoon dried - 150ml milk - 100ml single cream - 1 tablespoon plain flour, seasoned with a little salt and black pepper - 75g butter - Peel and slice the potatoes very thinly. - Butter an oven proof dish and layer potatoes and onion, sprinkling the rosemary, dots of butter, a little of the flour and salt and pepper as you build the layers. Finish with a layer of potatoes. - Combine the milk and cream together and pour over the potato and onion mixture. - Cover with foil and bake for 1-11/2 hours at 180C/gas mark 4 until the potatoes are tender. Lamb burgers with mintOpen Close These are a tasty alternative to beef burgers and smell wonderful when fried or grilled, but best when they are barbecued. This mixture can also be made into meatballs and fried before being served with a tomato sauce. And some couscous. Makes 4 large or 6 medium sized burgers - 600g lean, minced lamb - 1 tablespoon fresh mint or 1⁄2 a teaspoon dried - 1⁄2 teaspoon ground cumin - 1 level teaspoon salt - Black pepper to taste - Combine all the ingredients together in a bowl and use your hands to mix the mint and cumin into the meat. - Form into burger sized rounds, use a food ring if you want to make a more regular shape. - Fry the burgers lightly before cooking on the barbecue so they don t break up or continue to cook in the frying pan for 3-4 minutes on each side. Serve with bread buns and some salad or some spicy potato wedges. Tomato RelishOpen Close Makes approximately 2 x 500g pots - 750g tomatoes, chopped - 1 large onion, chopped finely - 1 stick celery, chopped finely - 1 small red pepper, chopped - 180g caster sugar - 150ml white wine vinegar - 1 tsp mustard seeds - 1⁄2 tsp chilli flakes or a chopped fresh chilli - 1 tsp salt - Heat the vinegar, sugar, mustard seeds and salt in a pan gently stirring until all the sugar dissolves. - Add the onions, pepper and celery and bring to the boil. Reduce the heat to simmering and cook for 10 minutes. - Add the tomatoes and simmer for 20-25 more minutes or until the mixture thickens. - Stir and pot immediately. Leave to cool completely before eating. Lemon, Honey and Thyme DrinkOpen Close Lemon is often associated with cold cures and this is ideal for the times when you feel far from being in tiptop condition. The tea is especially good for soothing a sore throat during a cold. It can also be drunk whenever you feel like a refreshing pick me up. Lemon, Honey and Thyme drink Juice of 1 lemon - 1 teaspoon grated lemon peel (be careful to get only the zest, not the pith as this is VERY bitter) - 1-2 tablespoons of honey - 1g dried or 2g thyme leaves - 100ml boiling water Method - Put thyme, juice and peel of lemon in jug. - Pour over boiling water and stir well. Sieve into a cup or mug. - Add honey to taste, this needs to be sweeter than the others due to it being a cold soother. Drink while comfortably hot Sausage and Root Vegetable Cottage PieOpen Close Making Hot Water Crust Pastry So, to make your hot water crust you need equal amounts of flour and water and half the fat. Then you need some more flour at hand to top up the paste to make sure the thing doesn't fall to pieces in your hands. Don't be tempted to use butter or margarine - you really do need lard. For a big pie you need: - 500 g flour - I use plain - 5g salt - 220 ml water - 200 g lard. Put your water and lard on the heat and bring to the boil so the lard is all melted. Sieve your flower and salt and make a well to receive the liquid. Pour in the boiling water / lard mixture and stir like mad with a wooden spoon. Allow the paste to cool enough to handle and then knead the pastry for ten minutes. You will get a feel of the consistency of the pastry and you should add a little more flour if you are not confident of it staying together. When you make your pie, with a dolly or otherwise, give it a wash with a little egg and milk and this will give you a shiny brown finish to the pie. You'll notice that I didn't bother - I prefer the looser texture. Pork, Sundried tomato and chicken This pie is awesome! You may enjoy it so long as you raise a glass/teacup to the Fat Man in the Kitchen - otherwise I might just make a charge. You need to make a pie that in a 20cm pie dish. I use one with a clipped quick release edge so I can get the pie out without messing around. For a 20 cm pie you need: - 750g diced pork - 1 jar sundried tomatoes - 500g diced chicken You need to drain the tomatoes of olive oil - unless you have made your own. First of all the pork needs to be salted, so sprinkle 5g - a level teaspoon, into the pork mixture and mix well. Layer this in the bottom of the pie. Having drained your tomatoes, layer them on top of the pork and then layer your chicken on top of this. In order to avoid filling the gaps in the pie with jelly, place a clean plate in the pie and press down hard. This can be prolonged for quite a long time with weights if you like. A word about salt... My only claim to fame is that I once judged the British Sausage Sandwich competition with Carole Thatcher. It taught me a lot. One sandwich was too salty. Every part of the mouthful was salty. The winner had a slightly salty sausage and the rest of it was blandish. The overall effect on the tongue was perfect. So, we have already seasoned the pork, no need to do the rest - so leave the chicken layer unmolested by salt. When you have put the lid on, this pie is a solid brick, so it needs to cook slowly. Two hours in a moderate oven - Gas 3 or 4 around 170oC. Cooked... You will know if the pie is cooked by piercing the meat through the steam holes in the lid. Firstly you can feel the knife to see if the blade is really hot. Secondly, when you pull the blade out there should be no streaks and certainly no bloody liquid or anything like that. Serving... Believe me, this pie is a meal in itself. You can serve with salad and bread, but they won't eat the bread because they'll be too full. Try boiled new potatoes, but you won't need many either. Golden Ginger CakeOpen Close This is an easy and versatile family cake that makes a nice change with its ginger, syrupy taste. It can be eaten as a dessert with custard or served as a teatime cake. It keeps really well in an airtight container. INGREDIENTS Makes 10 portions 200g butter 180g golden caster sugar 200g self-raising flour 2 tbsp golden syrup 3 eggs ½ tsp vanilla extract 1 tbsp crystallised ginger 3 tbsp milk A little caster sugar to dust the top METHOD 1 Preheat the oven to 160°C (325°F, Gas 3) and grease and line the bottom of a 20cm (8in) loose-bottomed cake tin with baking paper. 2 Cream the butter and sugar together until light and fluffy. 3 Add a tablespoon of flour and beat in the eggs; gradually add the syrup and vanilla with the last lot of egg to be beaten in. 4 Fold in the flour and stir in the milk and ginger. 5 Spoon the mixture into the prepared tin and bake for 45–55 minutes until well risen and springy to the touch. 6 Allow to cool in the tin for 10 minutes before transferring to a cooling rack. Dust the top with caster sugar. Stored in an airtight container this will keep for 5–6 days. TO VARY: Try adding 100g sultanas to the mixture when you fold in the flour. Madeira Lemon Swirl CakeOpen Close This is a great change from an ordinary Madeira cake. This recipe uses lemon curd to add the swirls, but you can use marmalade or fruit purée instead. If you are using fruit purée make sure it is swirled thinly or the cake mixture doesn’t cook properly. INGREDIENTS Makes 6–8 portions 180g butter 180g golden caster sugar 220g self-raising flour, sieved 4 small eggs, beaten Zest of 1 lemon 4 tbsp lemon curd METHOD 1 Grease and line an 18cm (7in) diameter cake tin or a 500g sized loaf tin and preheat the oven to 170°C (340°F, Gas 3). 2 Cream the butter and sugar until pale and fluffy. 3 Add 2 tablespoons of the flour and then gradually beat in the eggs. 4 Fold in the flour with the zest of the lemon. 5 Spoon the mixture into the tin. Carefully swirl the lemon curd through the mixture. 6 Bake for 1 ½ hours in total. Reduce the temperature of the oven after 45 minutes to 150°C (300°F, Gas 2) and finish the cooking time. Test the cake to see if it is cooked. 7 Allow to cool for 10 minutes in the tin before removing, then leave for 10 more minutes before removing the paper. When cool, store in an airtight container. Apple PickleOpen Close This goes well with cold pork and ham. INGREDIENTS 1kg cooking apples 800g white sugar 600ml sweet, spiced vinegar METHOD 1 Put the vinegar in a pan and stir in the sugar. Bring slowly to simmering, stirring constantly until the sugar has dissolved. Bring back to the boil, and boil for 5 minutes. Remove from the heat. 2 Peel, core and dice or slice the apples, whichever you prefer, and put the fruit in the hot vinegar. 3 Bring to the boil and turn down the heat to simmering. Simmer for about 15 minutes or until the fruit is tender. 4 Lift the fruit out of the vinegar and spoon into the prepared jars. 5 Bring the vinegar syrup back to the boil and reduce by about a half. 6 Pour over the fruit and seal immediately. 7 Label and date the jars when cool. Leave the pickle for two weeks before eating. Sweet Vinegar for Fruit PicklesOpen Close This vinegar is ideal for using to pickle fruit. Pickling is different from jam making because it uses vinegar as a part of the process, and spices too. More akin to making chutney, though on the whole, chutneys have a more comprehensive list of ingredients than pickles. INGREDIENTS 1 litre vinegar 280g soft brown sugar 1/2 tsp salt 4 whole cloves 1/2 tsp ground allspice 7g piece of cinnamon 5g piece of root ginger METHOD 1 Put the vinegar in a pan over a low heat with the salt and spices. Leave to allow the spices to infuse for 1 hour, making sure the low temperature is maintained. 2 Remove the large pieces of spice and add the sugar, then stir until it has dissolved completely. 3 Allow the vinegar to cool before using in your pickles. Roasted Tomato and Chilli SauceOpen Close Hopefully someone out there will have tomatoes - mine have been a complete washout! But just in case, this is the best way of preserving extra tomatoes I can think of. Usually I grow the variety ‘Pomodoro’ for this. INGREDIENTS - Serves 3–4 - 6 large or 8 medium-sized tomatoes - 1 red pepper - 1 red chilli pepper, sliced finely or ½ teaspoon chilli flakes - 2 tablespoons sun-dried tomato purée - 2 cloves garlic - 1 dessertspoon balsamic vinegar - 75ml dry white wine - Olive oil for roasting - Salt - A handful of basil leaves (optional) METHOD Cut the tomatoes in half and the red pepper into strips. Place on a baking sheet and drizzle with olive oil and a little salt. Roast in the oven at 220°C (425°F, Gas 7) for 20–25 minutes or until they are browning. Put the cooked tomato and pepper in a pan and add the garlic and chilli and heat gently. Stir in the tomato purée, wine and balsamic vinegar and simmer for 10 minutes stirring occasionally. Serve with pasta. You can make a batch, doubling , tripling the quantities etc, pour into sealable plastic containers, and freeze them. Try to freeze them in batches of one meal each, then a pasta meal is not that far away! Oaten Honey PuddingOpen Close August is the honey harvest - so to celebrate let’s make a brilliant honey pudding. This is a pudding with a difference: it is a steamed, honey-flavoured pudding that contains no wheat flour, but as its name suggests uses oats. INGREDIENTS Serves 6 450ml whole milk 180g porridge oats 50g golden caster sugar 30ml honey 30g butter Zest of 1 orange ½ tsp ground cinnamon 3 eggs, separated METHOD Pour the milk into a heavy-based pan and bring to the boil. Stir in the oats and turn down the heat to a simmer. Cook for 5 minutes. Beat in the sugar, honey, butter, orange zest and cinnamon. Remove from the heat. Beat the egg yolks into the oat mixture. Whisk the egg whites until they reach the stiff peak stage and fold into the pudding mixture. Grease a large pudding basin with butter and pour in the pudding mixture. Cover the basin with a piece of greaseproof paper, pleated in the centre to allow for the pudding to rise. Then cover with foil, doing the same pleat in the centre. Secure with string. Steam for 2 1/2 hours, checking water levels after every 30 minutes.
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Piletina Alfredo Sastojci: -1/2 kg pilecih prsa -1 kasika maslaca -2,5dl vode -1dl mleka -1/2 glavice crnog luka -1 sveza crvena paprika -2 ljute papricice -100-200g testenine Priprema: -Pileca prsa iseckati na snite, zaciniti, ispeci sa obe strane na ulju, a zatim izvaditi iz serpe i ostaviti sa strane. U isto ulje staviti sitno iseckan crni luk, papriku isecenu na kolutove i sitno iseckanu ljutu papricicu. Dinstati dok ne omeksaju, a zatim dodati vodu, mleko i maslac. Testeninu posebno obariti, ubaciti u prethodnu smesu, i kuvati zajedno oko 5min. Na kraju vratiti piletinu i ostaviti sve zajedno da se krcka jos 2-3min. Palačinke sa tikvicama Sastojci: -1kg tikvica -4 jaja -150gr krem sira -150ml mleka -2 šargarepe -50ml ulja -8 kašika brašna -1/2 kesice praška za pecivo -200g šunke -so, biber, ulje Priprema: -Tikvice oljuštiti, narendati, posoliti i ostaviti da odstoje 30min. Šargarepu izrendati na sitno rende pa dodati oceđene tikvice, jaja, mleko, ulje, brašno, prašak za pecivo, posoliti, pobiberiti i sve dobro sjediniti. Tiganj premazati uljem i od pripremljene smese razlivati palačinke. Zapeći lepo sa obe strane. Zatim svaku palačinku premazati krem-sirom, staviti tanke listiće šunke i urolati. Servirati uz salatu od paradajza kao glavno jelo ili iseći na parčiće i poslužiti kao predjelo. Musaka od zelja -4 veze zelja -400g mlevenog mesa -1 manja solja pirinca -2 struka mladog luka -200ml jogurta -2 jaja -so, biber, zacin C, persunov list -kiselo mleko kao prilog Priprema: -Zelje oprati, ocistiti od peteljki i obariti u kljucaloj vodi samo 2min. Pirinac obariti. Luk proprziti, dodati mleveno meso, proprziti jos malo, dodati pirinac i zacine. Umutiti 2 jaja i pomesati sa jogurtom. Na dno tepsije staviti malo ulja i poredjati 1/2 zelja. Preko njega staviti pripremljenu smesu od mesa, pa preliti sa 2/3 smese od jaja i jogurta. Prekriti drugom polovinom zelja, izbockati ga po povrsini, pa preliti ostatkom smese od jaja i jogurta. Pripremljenu musaku peci oko 40min na 200○C. Kao prilog posluziti kiselo mleko. Bataci Sastojci: -300g pilecih bataka sa karabatkom -brasno po potrebi (oko 400g) -400 ml vode -2 kašike margarina -1 pileca kocka za supu -1 glavica crnog luka -150g krem sira -1 kasika senfa -so,biber,vegeta po ukusu -2 belanca -100g prezli -2 dl ulja za przenje Priprema: Pilece meso odvojeno od koske iseci na kocke, crni luk iseci na 1/8 i sve zajedno prokuvati u vodi kojoj je dodata kocka za supu. Odvojiti piletinu i luk iz supe, pa u supu dodati margarin i postepeno dodavati brasno. Masu kuvati nekoliko minuta na nizoj temperaturi sve vreme mesajuci. Izruciti testo na pobrasnjenu podlogu, jos malo zamesiti brasno da testo ne bude lepljivo. U smesu od mesa i luka dodati krem sir, senf i zacine. Od testa praviti male loptice, malo ih rastanjiti, staviti po kasiku fila, a zatim formirati oblik bataka. Pripremljene komade, uvaljati u belanca pa u prezle, pa proprziti u vecoj kolicini ulja sa svih strana, a zatim staviti na salvetu da se ocedi visak ulja. Pileci bataci u sosu od senfa Sastojci: -1kg pilecih bataka i karabataka -1 kasika senfa -1 kasika brasna -1 koksija kocka -400ml vode -so, zacin C, persunov list -ulje -1 kasicica karija Priprema: -Odvojiti batak od karabatka, i prodinstati ih na ulju da potpuno omeksaju. Kokosiju kocku razmutiti u 400ml vode. Izvaditi meso iz tiganja, pa u ulje dodati senf, kari, brasno i naliti supom od kocke. Po potrebi dodati zacine, vratiti meso u sos, i jos malo sve zajedno prokrckati. Praske rolnice Potrebno je: -1/2 kg mlevenog mesa -100g crnog luka -50g sargarepe -200g krompira -1 jaje -2 parceta hleba -100ml mleka -so, biber, zacin C, persun -500g praske sunke -200g kackavalja Priprema: -Hleb potopiti u mleko, luk, sargarepu i krompir iseckati na sitne kockice, pa pomesati sa mlevenim mesom, dodati jaje, ocedjen hleb i zacine. Dobro izmesati i ostaviti da odstoji u frizideru oko 30min. Na svaki list praske sunke staviti po kasiku ovog fila, pa umotati rolnicu. Rolnice poredjati u podmazanu tepsiju i peci na 200○C oko 35min. Na skoro gotove rolnice staviti listove kackavalja i posluziti jelo dok je toplo. Pekarski djuvec Sastojci: -250g mlevenog mesa -6 krompira -1,5 solja pirinca -1 glavica crnog luka -1 sargarepa -2 paradajza -casa soka od paradajza -so, biber, zacin C Priprema: -Izdinstati sargarepu isecenu na kolutice zajedno sa lukom, dodati meso, zacine i na kraju paradajz iseckan i sok od paradajza. Krompir iseci na kriske, pa u vatrostalnu posudu poredjati red krompira, red ociscenog i opranog pirinca i posoliti. Preko pirinca rasporediti meso sa lukom i sargarepom, a zatim jos 1 red krompira. Preliti vodom toliko da prekrije krompire, pokriti folijom i peci 40min na 200○C, a zatim skinuti foliju i dopeci jos 10min. Zapeceni krompir sa belim kupusom Sastojci: -1/2 kg krompira -manja glavica kupusa -1 glavica crnog luka -nekoliko cena belog luka -1/2 kg mesanog mlevenog mesa -500 ml kuvanog paradjza -150 g kisele pavlake -150 g kackavalja -100 ml milerama -so,biber,origano,zacin C Priprema: -Krompir oljustiti i iseci na kolutove.Crni i beli luk ocistiti,sitno iseckati i proprziti na ulju. Dodati mleveno meso, zaciniti origanom, solju, biberom, zacinom, dodati paradajz i jos malo prokrckati. Kupus iseci na rezanca, blansirati nekoliko minuta u slanoj vodi, a zatim ocediti. U pouljenu tepsiju staviti red krompira, preko njega kupus zacinjen biberom i zacinom C, preko kupusa mleveno meso i zavrsiti krompirom. Pomesati pavlaku i mileram, premazati preko krompira, po zelji narendati kackavalj, prekriti alu folijom i peci na 180○C oko 45 min. Rolovani pileci file Sastojci: -4 pileca filea po 200g -400g slanine -200g starog sira -200g kackavalja -100g kiselih krastavicica -nekoliko listova zelene salate -senf,lovor,ruzmarin,suvi biljni zacin,so,biber -sok od 1 limuna Priprema: -Pileci file rastanjiti na providnoj foliji (na dasku staviti foliju,pa meso,pa foliju).Kad je meso izlupano skinuti gornju foliju,zaciniti file,premazati senfom,nakapati sokom od limuna,rasporediti:sir,kackavalj,kisele krastavicice,prekriti sa 2 lista zelene salate pa urolati uz pomoc folije.Poredjati tanke snite slanine,prebaciti roladu na slaninu,uviti u alu-foliju,pa ovako pripremljene rolade staviti da se kuvaju 20min u vodi zacinjenoj:lovorom,ruzmarinom,biberom,suvim biljnim zacinom,pa ostaviti da se ohlade u toj vodi.Na kraju rolade izvaditi iz vode,skinuti alu-foliju i zapeci kratko na vrelom ulju da slaninica porumeni. Polarne snicle Potrebno je: -1/2 kg svinjskih snicli -2 jaja -200 g kackavalja -1/2 pavlake -zacini,so,biber,persunov list Priprema: -Snicle izlupati,posuti zacinima,uvaljati u brasno,jaja,pa rendani kackavalj i sloziti u podmazanu tepsiju.Premaazti pavlakom,prekriti alu folijom i peci 45 min na 200○C. Pljeskavice od pileceg filea sa povrcem Sastojci: -1/2 kg pileceg filea -2 veca krompira -2 sargarepe -2 kasike prezli -2 jaja Zacini:so,biber,zacin C,persunov list,prezle za valjanje Preliv: -2 kasike kisele pavlake -4 kasike majoneza -2 kisela krastavicica Priprema: -Belo meso skuvati,pa sitno iseckati.Krompir i sargarepu skuvati i propasirati kao za pire.Dodati 2 zumanca,prezle i zacine,pa oblikovati pljeskavice.Umutiti belanca,pljeskavice uvaljati u belanca,pa u prezle,i kratko proprziti da porumene. Preliv: -Kisele krastavcice sitno iseckati,i pomesati sa pavlakom i majonezom. Punjeni batak i karabatak Sastojci: -3 pileća bataka sa karabatakom -100 g slanine -100 g šunke -150 g kačkavalja -1 obarena šargarepa -senf,so,biber,peršun -1 pileća kocka za supu Priprema: -Pileće meso odvojiti od kosti,posoliti,pobiberiti i premazati senfom.Svaki komad mesa filovati siitno seckanom slaninom,šunkom,kačkavaljem i šargarepom,urolati,pričvrstiti čačkalicama i poređati u posudu u kojoj će se peći. -Pripremiti sos:Na malo putera propržiti kašiku brašna i dodati 400 ml supe u kojoj je rastopljena pileća kocka.Ovim sosom preliti meso i staviti da se peče oko 1h na 200○C. Musaka sa boranijom Sastojci: •1/2 kg boranije •1/2 kg mlevenog mesanog mesa •1 sargarepa •1 glavica crnog luka •3 jajeta •1/2 l mleka •1 kasika pavlake •so,biber,ulje,zacin C Priprema: -Crni luk sitno iseckati,sargarepu iseckati i staviti da se prodinsta na ulju.Dodati boraniju i dinstati jos 10-ak minuta.Na kraju dodati mleveno meso i jos malo proprziti sve zajedno.Dodati zacine,a zatim izruciti masu u podmazanu vatrostalnu ciniju.Umutiti jaja,dodati mleko u pavlaku i preliti boraniju.Musaku peci na 200○C oko 40min. Zapecena piletina sa paprikama Sastojci: •700 g pileceg belog mesa •200 g suvog vrata •200 g kackavalja •6 pecenih paprika Ostalo: •ulje •senf •so,biber •kisela pavlaka •persunov list Priprema: Belo meso iseci na snicle,pa ih zaciniti solju i biberom.Svaku sniclu sa jedne strane premazati senfom,pa naslagati u pouljenu tepsiju.Preko mesa poredjati suvi vrat,na njega narendati kackavalj,pa staviti red pecenih paprika.Preko paprika narendati kackavalj pa naslagati belo meso odozgo.Premazati belo meso pavlakom,posuti seckanim persunom i peci na 200C oko 25 min. Pljeskavice od belog mesa Potrebno je: -1/2 kg pileceg belog mesa -100 g kackavalja -100 g pavlake -zacin C,biber,persunov list Za pohovanje: -2 jaja -brasno -prezle Priprema: -Pilece belo meso skuvati,pa sitno iseckati ili samleti na masini za meso,dodati kackavalj isecen na kockice,pavlaku i zacine i sve dobro sjediniti.Od pripremljene smese,napraviti 8 pljeskavica,uvaljati ih u brasno,pa umucena jaja,pa u prezle i kratko proprziti na ulju da se uhvati korica i kackavalj istopi.Po mogucstvu,za przenje ovih pljeskavica koristiti keramicki tiganj da bi se izbeglo lepljenje kackavalja za podlogu.Uz ove pljeskavice dobar prilog je krompir isecen na krupnije komade,skuvan dok ne omeksa,a zatim procedjen u cedaljki i kratko proprzen na malo ulja da se uhvati korica.Ovako pripremljen krompir je vrlo ukusan jer je spolja hrskav,a unutra mek. Medaljoni u oblandi Potrebno je: -2 lista oblande -1/2 kg pileceg belog mesa -1 glavica crnog luka -2 cena belog luka -200 g pirinca -1 sargarepa -so,biber,zacin c,persunov list -4 jaja -prezle -ulje Priprema: Navlaziti listove oblande.Na malo ulja proprziti glavicu crnog luka i sitno seckanu sargarepu,dodati mleveno meso,zacine i pirinac prethodno skuvan.Pripremljenu smesu podeliti na dva lista oblande i urolati.Ostaviti rolate u frizideru oko sat vremena,a zatim seci na snite,valjati ih u brasno,pa u jaja,pa u prezle i kratko proprziti na ulju na umerenoj temperaturi. Medaljoni od tikvica Potrebno je: -2 tikvice -200 g sunke -200 g kackavalja -2 jaja -brasno i prezle za pohovanje -ulje Priprema: -Tikvice iseci na kruzice,posoliti i ostaviti malo da odstoje,a zatim slagati jedan rezanj tikvice,pa na njega list sunke, pa list kackavalja i preklopiti drugim reznjem tikvice.Tako pripremljene medaljone pohovati na uobicajen nacin: najpre u brasno,pa u jaja,pa u prezle i prziti na ulju. Grčki kupus Potrebno je: -600 gr kupusa isečenog na rezanca -1 glavica crnog luka -150 gr slanine -1/2 kg mlevenog mesa -1 kocka za supu -2 jaja -200 ml jogurta -so, biber, začin C (po potrebi) Priprema: Izdinstati crni luk, dodati slaninu i mleveno meso, pa kad je upola gotovo dodati kupus i dinstati uz dolivanje supe (1/2 l) dodati začine po potrebi pa preručiti u vatrostalnu činiju, preliti jajima i jogurtom i peći 45 min. na 200○C. Na kraju posuti rendanim kačkavaljem. Musaka sa dimljenim pilecim mesom Potrebno je: -6-7 krompira -250g mlevenog pileceg mesa -400g dimljenog belog pileceg mesa -200g kackavalja -200g slanine -3 jajeta -2dl mleka -so, biber, zacin C, ulje Priprema: -Krompir iseci na kolutove, belo meso na listove, kackavalj izrendati, a slaninu iseci na snite. Vatrostalnu posudu nauljiti, i na dno staviti jedan red krompira. Jaja umutiti, pa pola od te mase preliti preko krompira. Zatim naneti proprzeno i zacinjeno mleveno meso, prekriti ostatkom krompira i zaliti ostatkom jaja. Zatim rasporediti dimljenu piletinu, posuti rendanim kackavaljem i zaliti mlekom. Tepsiju prekriti alu-folijom i peci na 250○C oko 50min., a zatim skinuti foliju, prekriti listicima slanine i vratiti u rernu jos 10ak minuta da se jos zapece. Pohovane pilece snicle u rerni Potrebno je: -2 pileca bela mesa -100 g margarina -so, biber -prezle oko 100 g Priprema: Belo meso iseci na tanke snicle (ne lupati) i zaciniti solju i biberom. Margarin istopiti. Snicle uvaljati u margarin, pa u prezle i redjati u margarinom podmazanu tepsiju, pa peci 20 min. na 200○C. Pileći kroketi Potrebno je: -1 pile -1 veza zeleni -4-5 čena belog luka -2 jajeta -so, biber, začin C -2-3 kasike prezli Za pohovanje: -3 jajeta -prezle -ulje Priprema: Pile skuvati zajedno sa šargarepom i korenom peršuna dok meso ne omekša, a zatim procediti supu. Sa mesa skinuti kožicu i odvojiti od kostiju pa zajedno sa seckanom slaninom i belim lukom samleti u blenderu ili elektricnoj seckalici. Dobijenoj smesi dodati jaja, zacine i 2-3 kasike prezli pa sve dobro izmesati, a zatim uzimati po malo smese, oblikovati krokete, valjati u jaja pa u prezle i prziti na ulju kratko vreme da porumene. Hrskave pljeskavice od tikvica i pileceg mesa Potrebno je: -1/2 kg mlevenog pileceg belog mesa -1 veca tikvica -1 jaje -100 g kackavalja -malo kukuruznog brasna -11/2 praska za pecivo -so, biber, persunov list -prezle i ulje Priprema: -Tikvice narendati, posoliti i ostaviti da puste sok, a zatim dobro ocediti, sjediniti sa piletinom, dodati sitno iseckan kackavalj, a zatim i malo kukuruznog brasna sa praskom za pecivo, zacine, jaje i dobro sjediniti masu. Od dobijene smese formirati pljeskavice velicine dlana, valjati u prezle i prziti. U istoj masnoci se mogu isprziti i krompirici koji ce zbog prezli postati hrskaviji. Slani kuglof Potrebno je: -pileci batak i karabatak bez kosti 3 komada -2 pileca bela mesa -10 listova sunke -10 listova dimljenog vrata -4 jajeta -200 g kackavalja -2 struka mladog belog luka -200 g dimljene slanine -so, biber, zacin C -malo mleka za potapanje sunke Napomena: kolicinu sastojaka, prilagoditi velicini pleha za kuglof. Priprema: -Listove sunke potopiti u mleko i ostaviti da odstoje nekoliko sati, a zatim njima obloziti uljem podmazan pleh za kuglof. Piletinu zaciniti i staviti na dno pleha. Preko piletine poredjati dimljeni vrat, a zatim razbiti 4 jajeta. Posuti sitno seckanim mladim belim lukom. Zatim staviti jos jedan red dimljenog vrata pa izrendan kackavalj. Belo meso odvojiti od kosti i podeliti da se dobiju 4 dela, zaciniti ih i staviti preko kackavalja. Na kraju redjati listove dimljene slanine. Kuglof peci na 200○C oko 60 min. Malo prohladiti pa onda izvaditi iz kalupa. ~Šnicle sa jajima~ Potrebni sastojci: • 10 svinjskih šnicli • 10 kuvanih jaja • 10 listova šunke • nekoliko kiselih krastavčića • senf • 2 glavice crnog luka • 1 dl pavlake • 1 dl jogurta • so,biber,peršunov list,mešavina začina i ulje Šnicle izlupati, posoliti, pobiberiti i premazati senfom. Na sredinu šnicle staviti list šunke, preko nje iseckane kisele krastavčiće i kuvano jaje. Šniclu malo preklopiti sa strane i urolati. Obmotati kuhinjskim koncem i propržiti ih na ulju da lepo porumeni. Izvaditi šnicle iz ulja, a na njemu propržiti 2 glavice crnog luka, dodati jogurt i pavlaku i malo vode i po potrebi začiniti sos.Vratiti šnicle u sos i prokrčkati još neko vreme dok meso sasvim ne omekša. ~Pileća rolada~ Potrebni sastojci: • 1/2 kg mlevenog pilećeg mesa • 1 glavica crnog luka • 5-6 čena belog luka • 3 jajeta • 400 gr slanine • 150 gr kačkavalja • 150 gr milerama • 3 kašike prezli • so,biber,mešavina začina,peršun • ulje Način pripreme: Pomešati mleveno meso sa jednim jajetom, sitno seckanim crnim i belim lukom, začinima, prezlama i rastanjiti na foliji. Napraviti kajganu od 2 jajeta i preneti na meso. Po vreloj kajgani premazati mileram, posuti seckanom slaninom i rendanim kačkavaljem. Pažljivo urolati meso pomoću folije. Ceo rolat obložiti listovima slanine i peći na 200˚C oko 50 minuta. Oko rolade se može dodati krompir i zajedno peći. ~Zamotuljci od piletine~ Potrebno je: • 1 pileće belo meso (oko pola kg) • 200 g kajmaka • 1/2 kilograma slanine • 5 pečenih paprika Način pripreme: Slaninu iseći na šnite, papriku iseći na trake, posoliti ih i preliti sa malo ulja i sirćeta, a belo meso iseći na uzane šnicle u širini listova slanine. Na list slanine staviti šniclu, prekriti paprikom, premazati kajmakom i uviti u rolnicu. Zamotuljke ređati u kalupe za mafine i peći na umerenoj temperaturi. ~Šnicle od belog mesa~ Potrebno je: • 600 g mlevenog pilećeg belog mesa • 1 glavica crnog luka • 5-6 čena belog luka • 1 jaje • mešavina začina • 1 kašičica mlevene crvene paprike • biber • so •300 g pečurki • 100 g kajmaka • 200 g domaće kobasice • 100 g kačkavalja Način pripreme: Pomešati mleveno meso sa iseckanim crnim i belim lukom, dodati jaje, mešavinu začina, so, biber, mlevenu papriku i dobro promešati. Od pripremljene smese praviti pljeskavice i na svaku staviti po jedan šeširić pečurke. Pečurke napuniti kajmakom, staviti kolut kobasice i tako pripremljene pljeskavice poređati na pek papir, prekriti alu-folijom i peći na 180 stepeni 40 minuta. Nakon toga skinuti foliju, na svaku pljeskavicu dodati narendani kačkavallj i još malo zapeći. ~Uštipci od mlevenog mesa~ Potrebno je: • 500 g mlevenog mešanog mesa • 2-3 glavice crnog luka • 5 kašika ulja • 5 kašika brašna • 5 jaja • pola šoljice vode • glavica belog luka • so • biber • začin • peršunov list Priprema: Crni i beli luk sitno iseckati pa sastaviti sa mlevenim mesom, dodati sve ostale sastojke, dobro izmešati i ostaviti da odstoji neko vreme. Nakon toga, kašikom vaditi uštipke i spuštati u vrelo ulje i pržiti. ~Pljeskavice od tikvica~ Potrebno je: -2 tikvice -200 g pirinča -200 g šunkarice -200 g kačkavalja -1 glavica belog luka -3 šargarepe -200 g brašna -malo praška za pecivo -dva jajeta -so, biber, mešavina začina Priprema: Tikvice izrendati, posoliti i ostaviti da osdtoje. Šargarepu skuvati pa iseći na kockice, a pirinač skuvati u slanoj vodi. Šunkaricu, kačkavalj i beli luk iseći na kockice. Tikvice dobro ocediti, pomešati sa ostalim sastojcima, dodati jaja, brašno, prašak za pecivo i začine i sve dobro izmešati. Od pripremljene mase praviti pljeskavice i pržiti na vrelom ulju dok ne porumene. ~Pileci bataci u sosu od pavlake~ Sastojci: • 4 pilecih bataka • 4 pilecih karabataka • 450 g kisele pavlake • 5 kasika senfa • 1 glavica belog luka • 1 dl ulja • so, biber, persunov list • 3-4 krompira Priprema: Pomesati pavlaku, senf, 1 deo ulja, zacine i rendani beli luk pa sve dobro sjediniti. Piletinu umakati u pripremljenu smesu i redjati u nauljenu tepsiju. Krompir iseci na krupnije kriske i rasporediti izmedju mesa. Ostatkom smese preliti piletinu, tepsiju pokriti alu folijom i preci na 200 stepeni oko 50 minuta. Zatim skinuti foliju i dopeci jelo jos desetak minuta. ~Zapecene tortilje~ Potrebno je: - 1 pakovanje tortilja, 8 komada - 400 g mlevenog mesa - 1 kašika masti - 1 crvena paprika - 1 praziluk - 2 dl paradajz soka - so, biber, mešavina začina - 2 kašike krem sira - 1 čaša kisele pavlake - 100 g kačkavalja Priprema: Zagrejati mast, pa u njoj propržiti praziluk i papriku iseckanu na kockice. Dodati mleveno meso i još malo dinstati. Zatim dodati sok od paradajza i još malo krčkati i po potrebii dodavati malo vode, začiniti i dodati dve kašike krem sira. Tortilje zagrejati na tiganju ili u mikrotalasnoj pećnici. Zatim ih puniti pripremljenim nadevom i savijati kao što je prikazano na slici (dole). Poređati pripremljene paketiće u vatrostalnu činiju. Premazati ostatkom fila, preliti pavlakom, posuti narendanim kačkavaljem i peći u rerni na 200 stepeni kratko vreme. Zapeći. ~Gratinirani mlinci~ Potrebno je: - Jedno pilece belo meso - Jedna manja glavica crnog luka - Tri kisele pavlake - Dva dl mleka - 300 g mlinaca - so, biber, mešavina začina - 300 g kačkavalja - 1 kocka za supu - ulje Priprema: Skuvati litar supe od jedne kocke. Na malo ulja propržiti sitno iseckan crni luk, dodati piletinu isečenu na kockice, začiniti i propržiti. Izvaditi meso iz tiganja, pa u to ulje dodati kisele pavlake i mleko i promešati da se dobije gladak sos. Mlince potapati u supu pa kad omekšaju izvaditi ih iz supe, složiti ih na dno vatrostalne posude, preliti sosom od pavlake, a preko staviti piletinu. Staviti sledeći red mlinaca pa ređati dalje dok se ne utroši sav materijal.Slaganje završiti mlincima, preliti pavlakom, narendati kačkavalj i staviti da se peče na 200 stepeni dok ne dobije zlatno žutu boju. ŠNICLE U SOSU OD PAVLAKE Potrebno je: - 1 kg svinjskih šnicli - 1 kesica krem supe od pečuraka - 200 g pečuraka - 400 ml pavlake za kuvanje - biber, ulje, so Priprema: Šnicle izlupati, uvaljati u prah za krem supu od pečuraka pa propržiti na ulju dok ne omekšaju. Izvaditi šnicle, pa u tom ulju izdinstati 200 g pečuraka isečenih na listiće, dodati pavlaku za kuvanje, pobiberiti i po potrebi posoliti. Preliti šnicle pripremljenim sosom i poslužiti. Lepeza od mesa Potrebno je: -1,5 kg svinjskog mesa od buta -300 g mesnate slanine -10-12 kriški starog hleba -2 kašike začina C -3 kašike senfa -1 glavica belog luka -biber Priprema: Svinjski but zaseći na šnicle debljine 1 cm. Ostaviti ih da budu povezane na dnu. Posebno sjediniti senf, biber, začin C i rendani beli luk i sve dobro izmešati. Svaku šniclu natrljati sa svih strana ovom mešavinom pa između šnicli stavljati po krišku starog hleba i šnitu slanine. Tako pripremljeno meso stisnuti, uvezati koncem i premazati mešavinom od senfa. Uviti u aluminijumsku foliju a zatim peći na 220 stepeni oko 50 minuta pa skinuti foliju i zapeći još desetak minuta. Meso najpre iseći po dužini na 2-3 dela, a zatim popreko da se dobije izgled lepeze. Pre sečenja sačekati da se meso malo prohladi. Natur šnicle Potrebno je: •1/2 kg svinjskih šnicli •1 glavica belog luka •so, biber, začin C, brašno, peršunov list, ulje. Priprema: Svinjske šnicle iseći na manje komade, izlupati, posoliti i pobiberiti. Uvaljati šnicle u brašno pa ispržiti sa obe strane dok ne porumene. Beli luk sitno iseckati, dodati seckan peršunov list i posuti po šniclama. Dodati vode da ogrezne meso i ostaviti da se krčka oko 10 min. dok meso sasvim ne omekša i sos dobije gustinu. Poslužiti uz pire krompir. Punjene pečene paprike Potrebno je: •10-12 očišćenih pečenih paprika •1/2 kg mlevenog pilećeg mesa •2-3 šargarepe •3 glavice crnog luka •1 šoljica pirinča •so, biber, začin C. Priprema: Prodinstati sitno seckan crni luk sa narendanom šargarepom, dodati mleveno pileće meso, začine i obaren pirinač. Svaku papriku pažljivo napuniti filom, jer su veoma meke, zatvoriti kolutom krompira i poređati u tepsiju najbolje u jedan red. Pripremiti sos od paradajza tako što se pomeša 2 dl soka od paradajza sa 3 dl vode i jednom kašičicom brašna i time preliti poslagane paprike. Paprike zapeći u rerni dvadesetak minuta. Krmenadle sa pirincem. Potrebno je: -6-7 krmenadli (po mogucstcvu prodimljenih) -1 veca solja pirinca -1 kisela pavlaka -200 g kackavalja -6-7 krompira -so, biber, zacin C Priprema: Krompir oljustiti i iseci na kolutove i poredjati na dno tepsije. Krmenadle ispeci sa obe strane da porumene pa izvaditi iz masnoce. U toj masnoci izdinstati pirinac, uz dodavanje vode dok skoro sasvim ne omeksa. Zaciniti pirinac solju, biberom i zacinom C i umesati jednu pavlaku. Pirinac sipati preko krompira, pa na njega poredjati krmenadle. Prekriti alu-folijom i peci u rerni oko 40-ak minuta, a zatim izvaditi iz rerne, narendati kackavalj i vratiti jos malo u rernu. Zapeceni krompir sa slaninom :) Potrebno je: -1/2 kg krompira -pola case mleka -200g slanine -200g kackavalja -zacin C, biber -1 pavlaka Priprema: -Krompir ocistiti, iseci na kolutove i kratko obariti pa ga poredjati u dublju nauljenu vatrostalnu ciniju. Krompir prekriti sampinjonima isecenim na listice, pa iseckanom slaninom. Pomesati pavlaku i mleko pa preliti pripremljeno jelo i zapeci u rerni na 200 stepeni oko 35 min. Narendati kackavalj i vratiti u rernu da se samo jos malo zapece. Piletina u rendanom krompiru Potrebno je: -6 pilecih bataka i karabataka bez kosti -3-4 veca krompira -senf -jedno jaje -2 kasike pavlake -so, biber, zacin C -ulje Priprema: Krompir izrendati i zaciniti. Pilece meso premazati senfom, uvaljati u rendani krompir i spustati u tepsiju sa zagrejanim uljem. Umutiti jedno jaje, dodati pavlaku i premazati pilece meso. Peci na 220 stepeni oko 50 min. Pileci cevapi Potrebno je: -750g pileceg belog mesa -200g slanine -1 glavica crnog luka -1 glavica belog luka -1 jaje -so, biber, persunov list. Priprema: -Piletinu, crni i beli luk samleti na masini za meso, dodati jaje i zacine i dobro izmesati. Od pripremljene smese nauljenim rukama oblikovati cevape i odloziti na tacnu pa ostaviti da odstoje 2h u frizideru. Cevape prziti u zagrejanom ulju ili peci na rostilju.