Tag: recipes

Roasted beetroot, candied walnut & goat’s cheese salad

Method

Preheat the oven to 200°C/180°C fan/gas 6. Place the purple beetroot in a roasting tin and add about a 6mm depth of water. Cover the tin tightly with foil and roast for 40–50 minutes or until tender. Leave to cool, then use your fingers (you may want to wear gloves!) or kitchen paper to rub the skins from the beetroot. Cut into wedges.

Meanwhile, cut the heritage or candy beetroot into very thin slices, using either a mandolin or a very sharp knife. Put into a bowl. In a small bowl, whisk the dressing ingredients. Lightly season and pour half over the raw beetroot. Leave to marinate 30 minutes while the purple beetroot is roasting.

Line a baking sheet with parchment. Place the sugar, butter and chilli flakes in a small non-stick frying pan and cook over a medium heat, stirring, until the butter and sugar have melted and turned golden. Stir in the walnuts for a minute until the nuts are nicely coated. Pour out on to the baking sheet and use two forks to quickly separate the nuts.

Sprinkle with a little sea salt and leave to cool completely.

To serve, arrange the marinated beetroot on a plate then pile the wedges of roasted beetroot on top. Scatter over the cheese, mint and candied walnuts and top with salad leaves. Sprinkle over orange zest, drizzle over the remaining dressing and season with a little flaky sea salt.

Blueberry & almond clafoutis with cardamom cream

Method

traditional French clafoutis is made with cherries but I love the unique, perfumed sweet sourness of blueberries, and they go so well with almond. The ground almonds make this slightly less custard-like than a typical clafoutis. Instead, it has more texture and flavour, like a deliciously light cake batter. Serving with a cardamom cream may sound peculiar, yet the combination of the citrusy, aromatic spice with the vanilla notes in the sweet berries really does work. I like to call this bluefoutis, but maybe that’s just me!

Preheat the oven to 180°C/160°C fan/gas 4. Grease a 20cm ovenproof baking or pie dish with the butter and sprinkle with two tablespoons of caster sugar to coat the inside. Put the blueberries in the bottom of the dish and scatter over the lemon zest.

Mix together the milk, cream and almond extract.

In a separate mixing bowl, whisk the eggs and sugar together until light and frothy, then stir in the flour, ground almonds, baking powder and salt. Gradually pour the milk mixture on to the eggs, whisking all the time, until the batter is smooth and creamy, but being careful not to overmix.

Pour the batter over the blueberries and sprinkle with caster sugar. Bake in the oven for 35 to 40 minutes or until puffy, golden and just set with a slight wobble in the middle.

Meanwhile, whisk the double cream and icing sugar together until soft peaks form. Fold in the cardamon until well combined. Chill until needed.

Remove the clafoutis from the oven and transfer the dish to a wire rack for 5–10 minutes. The clafoutis will deflate a little as it cools, but don’t worry! Dust with icing sugar and serve warm or at room temperature, topped with a spoonful of the cardamom cream.

Method

Pastry:
Beat the butter and sugar until mixed together. Add the beaten eggs and then add the flour and icing sugar mix until it forms a dough.

Squash the pastry into a round disc, shape with cling film and chill for an hour in the fridge.

Filling:
Add 30g of butter to a hard-based pan and place on a hob to melt and brown.

Beat the eggs and then add the sugar, double cream, ground almonds, vanilla paste and flour.

Once the butter has cooled slightly, add to the egg mixture and chill in the fridge. Set the oven to 175°c.

Roll out the pastry on to a lightly floured surface. Transfer to a tin and trim the edges with a knife. Prick the tart base.

Fill the tart with the filling mixture. Sprinkle in the berries and sliced almonds.

Bake for 50 minutes and then serve with cream and a dusting of icing sugar.

Method
In a small bowl, combine the cherry tomatoes with the tamari or light soy sauce and chopped chives and set aside.

Place the jasmine rice in a saucepan with the coconut milk and 350ml (12fl oz) water. Bring to the boil over a high heat. Reduce the heat to low to bring to a simmer, then cover and cook for 15–20 minutes.

Once cooked, remove the lid and fluff up the rice with a fork. Sprinkle over the toasted coconut flakes and set aside.

Heat a wok over a high heat until smoking, and add the rapeseed oil. Once hot, add the garlic and ginger. Toss for a few seconds, then add the smoked tofu and cook, tossing, for five seconds.

Add the mirin, tamari or light soy sauce and golden syrup and cook for two or three minutes until the sauce is reduced and the tofu is sticky. Set aside.

When you’re ready to serve, divide the rice between three bowls. Working in sections (like slices of a pizza) add the various toppings to the rice: the tamari-chive tomatoes, the teriyaki tofu, the kiwi, the pineapple, the mango, the cashew nuts, the edamame and the red cabbage.

Garnish with crushed crispy fried salted seaweed, nori flakes, fried shallots and toasted sesame seeds. Serve immediately.

Ching’s tip — If the coconut milk has separated in the can, stir the milk to bring it back together before using.

Method
Preheat the oven to 180°C/fan 170°C/350°F/gas mark 4. To make the three-tiered cake, take three 20cm round sandwich tins. Butter the tins and line the bases with baking parchment. If you have only two tins, then make the cake mixture and divide it evenly into three batches, baking the third as soon as a tin becomes free.

For this cake, I use an electric mixer and beater attachment, but you can use a food processor, or a bowl, add the butter, eggs, lemon zest and sugar, and beat well, adding the cordial towards the end. Be careful not to over-mix, as you want a light cake.

Bake for 30-35 minutes, or until a skewer emerges clean. (To halve the recipe, bake in two 20cm tins for 20-25 minutes.) Remove from the oven, leaves for a couple of minutes, run a knife around the rim to loosen the cakes from the tins and turn out on to a wire rack. Remove the papers and leave to cool completely. Trim the cakes flat.

For the filling and decoration:
Slice 400g of the strawberries and toss in a bowl with the sugar and vanilla, leave all the flavours to mingle for 30 minutes.

Whip the cream until soft peaks form, adding the cordial slowly just as it begins to thicken. Place one cake on a cake stand and spread with a layer of cream and half the slice strawberries. Repeat with another cake, a layer of cream and the remaining sliced strawberries. Top with the last cake. Spread the remaining cream all over the top and sides.

Take the best-shaped strawberries and cut 10-12 in half. Place the halved strawberries, cut side up in a circle around the edge of the cake, and pile up the rest in the centre. Cut the remaining strawberries into slices – or in half – and press into the cream all around the sides.

Method
Mix the soya milk and vinegar together and leave to sit for 10 minutes. Preheat oven to 180°C/350°F/Gas Mark 4. Line your muffin tray with muffin cases.

In a bowl mix by hand the dry ingredients until fully combined. Add to the bowl the soya milk mixture, oil, vanilla and extract. Using a metal spoon quickly mix together until just combined (about 10 seconds). The mixture should still be a bit lumpy, so be careful to not over-mix! Tap the bowl onto the work surface to halt the raising agents from working too quickly (you will see the bubbles pop.)

Using an ice-cream scoop or a spoon, evenly place the batter into the lined muffin tray and tap the filled muffin tray on the work surface to pop the bubbles again.

Place in the oven and bake for about 15 minutes. Cool on a wire rack in the muffin tray for 10 minutes and then remove cupcakes from the muffin tray and finish cooling them on the wire rack until room temperature.

Decoration:
Once your cupcakes are cooled, spread a big dollop of jam on top of the cupcake and then pipe your almond buttercream on top to hide the jam below. Decorate using toasted almond flakes and top it all off with either a fresh or glace cherry.

Almond icing:
Using an electric mixer (or a handheld mixer), whip together the margarine, vegetable fat and vanilla until creamy (about 1 minute). Add half of the icing sugar and continue mixing (slowly at first and then bringing up to speed). Mix until combined. Add the rest of the icing sugar and mix while dripping in the soya or almond milk until it is a smooth consistency. If the icing is too firm, then add a bit more milk and mix again.

Say bye-bye to boring dinners with exciting recipes from Chefs In Schools, by Nicole Pisani & Joanna Weinberg

“This recipe is one we share with every school we work with,” writes Nerissa Buckley, school chef trainer.

“It was developed out of necessity but became a hit. I was at a school one day and we needed a cake ASAP for lunch. We like to get as much fruit or vegetables to our cakes as we can and I was hunting around for some to put in, when I remembered we were baking butternut squash whole in the oven for the next day. It was a lightbulb moment… and what a yummy result.”

Method

Preheat the oven to 180°C fan/200°C/400°F/gas mark 6 and line a 20-cm/8-inch cake tin with reusable baking paper. In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, and beat again until pale and creamy.

Add the cooked squash, flour and spices and gently fold in to combine. Pour the mixture into the lined tin and bake in the oven for 45 minutes until lightly golden on top and a knife or skewer inserted into the centre comes out clean.

Make the icing while the cake is cooling: beat the butter, sugar and maple syrup (an electric beater makes this easier) until light and airy, then add the cream cheese, a quarter at a time.

Continue to beat for about two minutes until smooth and thick.

When the cake is completely cool, smear all over the top and sides. Decorate with edible flowers.

“he first time Oli and I made the Edible Garden, a Nopi classic, for Gayhurst School was just an epic moment for me – educational, beautiful, joyful, with the kids all eating vegetables. It was everything in one moment and I remember thinking that we were on to something here.” Nicole Pisani.

For this recipe you’ll need two small loaf tins or other vessels deep enough to “plant” the veg into – tumblers or squat mugs also work.

Method

First make the “black soil”: preheat the oven to 100°C fan/120°C/250°F/gas mark ½. Toss the stale bread in a little olive oil and arrange with the black olives on a baking try and pop into the oven (turned off) to dry out for four or five hours. Place a dry frying pan over a medium heat and toast the seeds and chilli flakes until fragrant. Transfer to a blender with the dried olives and bread and blitz together.

Tip the mixture back onto the baking tray and rub the soil together to feel if it is dry enough. If not, return to the low oven for an hour or until dry.

Divide the hummus between the loaf tins. Scatter over the black soil and plant in the veg. Serve with flatbread.

We’re sharing three hearty recipes from The Hairy Bikers’ Everyday Winners by Si King and Dave Myers, published by Seven Dials, out now £22 hardback

Cumberland pie is similar to shepherd’s pie, so we thought: why not make a pie with Cumberland sausages for the full Cumberland experience? We’ve broken the sausages up into little balls so everyone gets a bite of banger satisfaction. Add the cheesy potato topping and this is a dish to be proud of.

Method

Skin the sausages. Divide each into four and roll each into a ball. Heat a tablespoon of olive oil and lightly fry until browned on all sides, then set aside.

Heat the remaining oil and butter in a large saucepan or a flameproof casserole dish. Add the veg and sauté for a few minutes, until well coated. Cover and leave to cook, stirring regularly, until tender – this will take at least 10 minutes.

Stir in the flour, then when it has disappeared, stir in the tomato purée. Turn up the heat and cook for a couple of minutes, stirring constantly, then pour in the red wine. Bring to the boil and continue to stir, then add the stock, sauce and herbs. Stir in the Cumberland sauce and orange zest, if using, then add the sausage balls. Season with salt and pepper.

Bring to the boil, then turn down to a simmer. Cook the sauce for 20 minutes, stirring to make sure it doesn’t catch on the bottom, until it has reduced a bit and thickened. Meanwhile, make the topping. Bring a large saucepan of water to the boil. Add potatoes, season and cook for 10–15 minutes until tender. Preheat oven to 200°C/Fan 180°C/Gas 6. Drain the potatoes and mash until smooth. Melt the butter in a saucepan and add the spring onions. Fry until they start to soften, then add the potatoes to the pan with the mustard, if using, and the cream. Beat together until well combined.

Put the filling into a pie dish or casserole dish. Spread the mashed potato over the top, then rough it up with a fork. Sprinkle with cheese. Bake for about 30 minutes until browned and piping hot.

Method

Heat a tablespoon of oil in a frying pan. Add the onion, pepper and carrot and cook until the onion is soft and translucent and the vegetables collapsed down and glossy, but dry. Add the jalapeños, coriander stems and garlic and stir for another couple of minutes. Stir in the chilli paste or hot sauce, soy sauce, cumin and cinnamon and season with salt and pepper. Set aside to cool.

Put the beans into a bowl and mash roughly – you want a mixture of textures. Add the rice, breadcrumbs, egg and the cooled vegetables. Season and mix.

Heat a little more oil in the frying pan, take a dessertspoonful of the mix and form it into a small patty. Fry on both sides and taste for heat and seasoning. Add more salt, pepper or chilli, if necessary. Form into four patties and chill them for at least an hour – this will help the flavour develop.

Remove patties from the fridge. Prep the avocado, toss in the lime juice and season with salt. Heat more oil in a frying pan and add the patties. Cook over a medium heat until a brown crust forms underneath. Carefully flip. If serving with cheese, add it to the burgers now and cover the pan to help the cheese melt. Lightly toast the buns, then layer up the lettuce leaves, onion, avocado slices, burgers, cheese, if using, and soured cream, if you like. Garnish with coriander leaves and serve with extra hot sauce.

Barley is great in a salad like this or you can use farro – a super-healthy grain that has a similar nutty taste to barley and is quicker to cook. Whichever grain you use, this is a big earthy salad with plenty of flavour and texture. You could add some goat’s cheese, if you like.

Method

Put the barley in a saucepan, cover with cold water and leave to soak for half an hour. Drain and cover with fresh water, then season with salt and bring to the boil. Simmer for half an hour until the barley is cooked through – you want it quite al dente. Strain, drizzle with the olive oil and add the garlic. Leave to cool to room temperature.

If you prefer to use farro instead, cook according to the packet instructions, then dress with the olive oil and garlic.

Whisk the dressing ingredients together and season with salt And pepper. Taste and adjust the seasoning or sweetness as necessary.

Arrange the salad leaves on a large platter. Add the beans and beetroots, then drizzle over some of the dressing. Sprinkle over the herbs, barley and walnuts, tossing everything very lightly so the top layers combine well. Drizzle over the remaining dressing and serve.

We share a taste of Nadiya’s Fast Flavours published by Penguin Michael Joseph (£22)

Method

Put the mashed bananas in a bowl and leave out for half an hour to oxidise – this will make them browner and add to the colour. Or if you are in a rush, just mash the bananas and get to baking the loaf.

Line and grease a 900g loaf tin and preheat the oven to 180°C/ fan 160°C.
Add the butter and caster sugar to the banana and mix, then add the salt and thyme leaves, reserving a few to sprinkle at the end. Now pour in the olive oil and milk and mix through. Add the sifted flour and fold through until you have a smooth cake batter.

Pour into the tin and level off with a few sharp taps, add the two slices of banana, cut-side up, and bake for 50 minutes to an hour, covering loosely for the last 15 minutes. You’ll know it’s ready when a skewer comes out clean.

Meanwhile, make the caramel by adding the sugar in an even layer into the base of a pan, on medium to low heat, and watch as the sugar turns to caramel, stirring it occasionally. As soon as the sugar melts, add the butter. If you find it seizing, don’t worry, just keep stirring over a very low heat and the caramel will come together. As soon as the butter has melted, add the cream. Cook on a low heat for two minutes till you have smooth caramel. Take off the heat.

Remove the cake from the oven and leave to cool in the tin for 10 minutes, then take out and leave to cool on a wire rack.

As soon as it has cooled enough, drizzle over the caramel. If it’s become too stiff, warm gently and then drizzle. You will have caramel left over but not to worry, because we all need a little extra caramel and it’s perfect served on the side for anyone who wants some more to pour over. Sprinkle with a few thyme leaves, if you like.

Method

Have four serving glasses or jam jars ready.

Mix the raspberries with the rose extract and lemon thyme leaves and mash a little to break up. Divide the mixture into the four glasses.

Add the cream and sugar to a mixing bowl and whip to soft peaks. Add the lemon zest and juice and fold through. Spoon on top of the raspberries. Ideally chill for an hour before serving, but you can eat it straight away!

Serve with sponge fingers.