Thursday, 17 May 2018

Lemon & Elderflower Cupcakes


Lemon & Elderflower Cupcakes
Delicate, fragrant cupcakes inspired by the flavours of the royal wedding cake - a perfect combination!

Prep Time:  30 minutes
Cooking time: 20 minutes
Makes 15

Ingredients
For the cupcakes:
200g self-raising flour
1 tsp baking powder
200g softened unsalted butter
200g golden unrefined caster sugar
2 tbsp elderflower cordial
zest of 2 medium lemons
4 medium free-range eggs


For the Buttercream and filling:
200g unrefined icing sugar
80g soft unsalted butter
3 tbsp elderflower cordial
2-3 tbsp good quality lemon curd
1 jar of homemade lemon curd


Method
1.    Preheat the oven to Gas mark 4/180°C/160°C fan.
2.    Mix the flour and baking powder into a large bowl.  Cream together the butter, sugar, cordial and lemon zest until light and fluffy, then gradually add in the eggs until incorporated.
3.    Gently mix in the flour and baking powder until just lightly mixed. Spoon the mixture into your cupcake cases.
4.    Bake for 15-20 minutes or until cooked through and then allow to cool on a wire rack.
5.    Use a cupcake corer or a knife to make a hole in the middle of each cupcake and fill the holes with lemon curd. You can do this using a spoon or put the lemon curd into a small piping bag, snip the end off and pipe it in
6.    Make the buttercream by beating the icing sugar, butter, and cordial together until very pale, fluffy and creamy.
7.    Put the buttercream into a large piping bag fitted with a nozzle of your choice and pipe it onto the cupcakes.  Decorate with a topping of your choice - enjoy!




Friday, 11 May 2018

The Ultimate Chilli Con Carne with Steak & Chorizo

 The Ultimate Chilli Con Carne with Steak & Chorizo
This truly is an amazing chilli and is a fantastic dish to serve friends or family for a casual get-together!

Serves 6-8
Prep time: 10 minutes
Cooking time:  3 hours  45minutes

Ingredients
2 tbsp olive oil
1.5kg casserole steak, cut into bites sizes
2 onions, peeled & finely chopped
6 garlic cloves, peeled & finely chopped
2 tbsp oregano
2 tsp ground cumin
2tbsp chilli powder
2 tsp smoked paprika
4 red chillies, finely chopped
400g chorizo, sliced
600ml red wine
250ml beef stock
2 tbsp dark brown sugar
2 x 400g cans of chopped tomatoes
2 x 400g can of kidney beans
40g dark chocolate

To serve
Sour Cream
Small bunch of fresh coriander, roughly chopped
Crusty Bread & Rice


Method

1.        In a large heavy based pan heat the oil on the hob over a medium heat and brown the meat in batches, remove and set aside.
2.        In the same pan add the onion and garlic on a low heat and sauté for 3-4 minutes until softened.  Now add the oregano, cumin, chilli powder, paprika, chillies and chorizo, cook for a further minute.
3.        Now return the meat to the pan with the wine, stock, sugar and tomatoes, bring to the boil, cover and simmer for 2 hours, stirring after one hour.
4.        Now taste the chilli to see if it requires any further chilli powder.
5.        Mix in the beans and simmer for a further hour uncovered adding more water if required.
6.        Stir in the chocolate.
7.        Serve with rice & crusty bread, garnish with coriander and sour cream. Enjoy!


Set of 4 Ceramic Bowls & Spoons on a Slate Base - Arthur Price

Lemon Herb Mediterranean Chicken Salad


Lemon Herb Mediterranean Chicken Salad
This salad is absolutely delicious and full of Mediterranean flavours with a marinade that doubles up as a dressing.  A perfect summer lunch!

Serves 4
Prep time:  10 mins (plus 30 mins to 2 hours marinade time)
Cooking time:  15 minutes

Ingredients
For the Marinade/Dressing
2 tbsp olive oil
1 lemon, juice only
2 tbsp water
2 tbsp red wine vinegar
2 tbsp freshly chopped parsley
2 tsp dried basil
2 garlic cloves, peeled & crushed
1 tsp dried oregano
Freshly ground salt & pepper
500g skinless & boneless chicken thighs

For the salad
2 little gem lettuce leaves, washed & dried
1 cucumber, diced
4 tomatoes, diced
1 avocado, sliced
1 red onion sliced
20 olives (black or green or both)
100g feta cheese, diced
Lemon wedges, to serve

Method

1.    Whisk all the marinade /dressing ingredients in a large jug.  Pour out half of the marinade into a large shallow dish.  Refrigerate the remaining marinade to use as a dressing later.
2.    Add the chicken to the marinade in the bowl; marinade for 30 minutes or up to 2 hours in the fridge, cover the dish with cling film.
3.    Whilst you are waiting for the chicken prepare all the salad ingredients and mix in a large salad bowl.
4.    Once the chicken is ready, place the chicken under a medium/high grill.  Grill both sides until browned and completely cooked through.
5.    Allow the chicken to rest for 5 minutes; slice and arrange over the salad. Drizzle the dressing you kept aside over the salad and serve with lemon wedges, enjoy!






Chicken Palak



Chicken Palak
This is an authentic Indian dish for palak (spinach) chicken.  Popeye would love this dish!  This is nutrient rich and low in fat, a delicious healthy meal.

Serves 4
Prep and Cooking time: 1 hour 10 mins

Ingredients
250g fresh spinach leaves
1 tbsp ghee or unsalted butter
2 bay leaves
3 cloves
8 peppercorns
1 cinnamon stick
1 tsp cumin seeds
1 large onion, peeled and finely sliced
2 garlic cloves, peeled and crushed
2cm ginger, peeled and grated
2 green chillies, deseeded and finely chopped
1 tsp hot chilli powder
½ tsp ground turmeric
1 tsp ground coriander
2 large tomatoes, skinned and roughly chopped
500g boneless & skinless chicken thighs, cut into bite sized pieces & seasoned with
salt and pepper
½ tsp garam masala


Method

1.    Place the spinach in a bowl and sprinkle with salt, add boiling water and leave for 2-3 minutes. Drain well.  Place half of the spinach into a food processor and blend to a smooth puree.  Finely chop the remaining spinach and set aside.
2.    Place a large non-stick pan or wok over a low heat, add the ghee or butter and cook until it turns to a light brown colour, do not let it burn.  Add the bay leaves, cloves, black peppercorns, cinnamon and cumin seeds and fry for a minute. 
3.    Add the sliced onion and increase the heat to medium fry for 6-8 minutes stirring occasionally until the onion is light golden brown.  Add the garlic, ginger and green chillies to the pan and fry for 2 minutes then add the chilli powder, turmeric and coriander.  Fry for a further 30 seconds and then stir in the chopped tomatoes.  Cook for a further 8-10 minutes.
4.    Add the chicken and mix well.  Cook for 5 minutes then reduces the heat and cover the pan with a lid.  Simmer gently for 30 minutes until the chicken is tender, add water if the pan is too dry. 
5.     Add the pureed and chopped spinach and the garam masala to the pan and stir well.  Re-cover and cook for another 8-10 minutes.  Serve immediately with warm flatbreads or basmati rice.

* Cutlery -  Sophie Conran Rivelin for Arthur Price



Friday, 4 May 2018

Barbecued Chicken



Barbecued Chicken
This is a delicious no-fuss BBQ chicken marinade that can be made in minutes!

Serves 4

Prep time: 5 minutes (plus 5-10 minutes marinade time)
Cooking time:  10-15 minutes

Ingredients
½ red chilli, finely chopped
1 clove garlic, crushed
1 ½ tsp smoked paprika
1½ tsp Dijon mustard
3 tbsp honey
3 tbsp tomato ketchup
1 tsp olive oil
Pinch of sea salt & freshly ground pepper
4 chicken breasts or thighs

Preparation method

1.  In a large bowl place the chilli, garlic, paprika, mustard, honey, ketchup, oil and seasoning.  Mix well and set aside 2 tbsp of the marinade.

2.  Add the chicken to the bowl of marinade and coat thoroughly, cover with cling film and allow to marinade for 5-10 minutes.

3.  If using a grill pan or grill, put it over a high heat to get it steaming hot.  Use tongs to transfer your chicken onto the grill or grill pan.  For chicken about 1 inch thick, cook for about 5 minutes on each side, turning and basting until golden and cooked through.  Spoon a little of the reserved sauce over the chicken.

4.  Serve hot or cold with fresh green salad. Enjoy!


The Best Coq au Vin



The Best Coq au Vin
A delicious and rustic French classic!  Red wine, brandy, pancetta, shallots, mushrooms, herbs & a pinch of chilli what a wonderful combination for chicken!

Serves 4
Prep time:  15 minutes
Cooking time: 1 hour 10 minutes

Ingredients
50g butter
200g pancetta or smoked bacon, sliced
8 small shallots, peeled
250g button mushrooms
3 garlic cloves, peeled and finely chopped
1.5kg chicken thighs with bone, seasoned with salt and pepper
4 tbsp brandy
3 sprigs fresh thyme
250ml chicken stock
500ml hearty dry red wine
1 tbsp tomato puree
Pinch of dried chilli flakes
2 tbsp butter
2 tbsp plain flour
Crusty bread to serve

Method
1.    In a large frying pan or wok melt 25g/1 oz of the butter and add the pancetta and fry until crisp and golden.  Remove from the pan with a slotted spoon and set aside.

2.     Add the shallots to the pan and sauté until slightly browned, about 5 minutes and then add the mushrooms and garlic, sauté for about 5 minutes.  Remove from the pan and set aside.

3.    Now add the remaining 25g of butter and melt in the pan.  In batches add the chicken and cook on both sides until browned, about 10 minutes.  Return all the chicken to the pan and remove from the heat.  Add the brandy and flambé.  Remove the chicken from the pan.

4.    Add the thyme, stock, wine, tomato puree and chilli flakes to the pan and bring to the boil.  Return the chicken to the pan, cover and simmer for 30 minutes until the chicken is cooked through.  During the last 10 minutes add the pancetta and vegetables.

5.    Remove the chicken, pancetta and vegetables from the pan with a slotted spoon and cover with foil.  Also remove the pan of broth from the heat and let stand for 5 minutes.

6.    In a small bowl mash the butter and flour together to make a buerre manié.  Return the pan to the heat and bring to the boil.  Add ½ cup of the broth to the buerre manié and whisk together, now whisk into the rest of the broth.

7.    Reduce the heat and simmer uncovered stirring occasionally until the sauce has thickened, about 5 minutes.

8.    Season to taste and return the chicken and vegetables to the pan and coat with the sauce.  Serve with crusty bread.


Tuesday, 1 May 2018

The Best Millionaire’s Shortbread


The Best Millionaire’s Shortbread
Decadent, delicious and delectable; bring back memories of childhood with this favourite.  Sweet heaven in a square!

Makes 16
Prep time:  2 hours (including chilling time)
Cooking time:  30 minutes

Ingredients
For the base:
175g plain flour
50g caster sugar
125g butter, at room temperature
For the topping:
400g tin of condensed milk
50g butter
50g soft brown sugar
150g milk chocolate (or your favourite)

Preparation method:
1.    Preheat the oven to 190°C/170°C Fan/Gas mark 5.
2.    In a large bowl mix together the flour, sugar and butter to form a dough.  Press the dough into a 23cm square tin and bake for 20 minutes, set aside to cool.
3.    Meanwhile make the topping, place the condensed milk, butter and sugar into a large pan and bring to the boil.  Bring the pan to a gentle boil for 5 minutes stirring continuously so that the mixture dies not stick.
4.    Pour the topping over the shortbread and place in the fridge to set.
5.    When the topping is set prepare the chocolate.  Melt the chocolate in a bowl over a pan of simmering water and pour over the topping.
6.    Place in the fridge to set and cut into square, enjoy!

Sunday, 29 April 2018

The Best Moussaka


The Best Moussaka
Bring Greece to your home with this absolutely delicious classic Greek dish!

Serves 6
Prep time:  30 minutes
Cooking time: 1 hour 50 minutes

Ingredients

For the Moussaka
3 large aubergines, sliced lengthways
Extra virgin olive oil
60g grated kefalotiri cheese or a mixture of gruyere & parmesan
½ tsp ground cinnamon

For the Meat Sauce
2 tbsp extra virgin olive oil
1 large onion, peeled & chopped
2 garlic cloves, peeled and chopped
450g minced lamb
1 large glass of dry white wine
2 tbsp tomato puree
450g tomatoes, peeled & roughly chopped
1 tsp sugar
1 ½ tsp ground cinnamon
1 tbsp dried oregano
1 handful fresh parsley, finely chopped
Freshly ground salt & pepper

For the white sauce
60g butter
60g plain flour
600ml milk
60g grated kefalotiri cheese or a mixture of gruyere & parmesan
1 egg
1 egg yolk

Method

1.  Sprinkle the aubergine slices with salt and set aside for at least 30 minutes, preferably 1 hour.

2.  To make the meat sauce, heat the oil in a large pan and add the onion and garlic.  Gently cook until tender without browning then add the lamb and fry until browned.  Add the wine, puree, tomatoes, sugar, cinnamon, oregano and season generously to taste.  Simmer for 30 minutes until thick and then stir in the parsley.

3.  To make the white sauce, melt the butter in a saucepan and stir in the flour.  Keep stirring for about 1 minute then remove the pan from the heat.  Slowly start to add the milk, stirring it well.  Return the pan to a gentle heat and simmer for 10-15 minutes until the sauce is thick, frequently stirring.  Add the cheese and season, just before serving beat in the egg and yolk.

4.  Preheat the oven to 190°C/170°C Fan/375°F/Gas mark 5.

5.  Wipe the aubergines with kitchen paper and put them onto oiled baking sheets and brush with olive oil.  Bake in the oven for 20 minutes until tender and slightly browned.  Reduce the oven temperature to 180°C/160°C/350°F/Gas mark 4.

6.  Oil a 30 x 20cm (12 x 8 in) or 25 x 25cm 10 x 10 in) ovenproof dish. Lay half the aubergine slices on the base, overlapping if necessary.  Spread over half the meat sauce on top.  Lay the remaining aubergine on top and add the remaining meat sauce.  Pour over all the white sauce and sprinkle with cheese and cinnamon.  Bake in the oven for 50-60 minutes until nicely browned.  Let the moussaka rest in the oven for 5 minutes before serving, enjoy!!


Friday, 27 April 2018

Stifado (Greek Beef Stew)



Stifado (Greek Beef Stew)
This aromatic stew of beef and onions cooked in red wine is a popular Greek dish. Best served with roast potatoes or crusty bread!

Serves 4
Prep time: 20 minutes
Cooking time: 3 hours

Ingredients
2 onions, peeled & sliced
3 garlic cloves, crushed
600ml beef stock
800g stewing steak, fat removed & cubed
1 level tbsp tomato puree
200ml red wine
2 tbsp red wine vinegar
2 sprigs of thyme
1 sprig rosemary
1 bay leaf
½ tsp cumin seeds
½ tsp cloves
1 cinnamon stick
450g shallots, peeled
Juice of ½ lemon
Freshly ground salt & pepper
2 tbsp fresh coriander, chopped

Method

1.  Place the onions, garlic and 300ml of the stock in a large ovenproof casserole dish, cover and bring to the boil.  Boil for 5-10 minutes, then reduce the heat and simmer uncovered for 20-30 minutes, until the onions are tender and golden.

2.  Add the cubed beef and cook over a low heat, turning occasionally, until browned all over.  Stir in the tomato puree, red wine, vinegar and herbs and the remaining stock.

3.  Tie the cumin seeds, cloves and cinnamon stick in a piece of muslin and place in the dish.  Cover and cook in a pre-heated oven at 170°C/150°C/Fan 325°F/Gas mark 3 for 2 ½ hours.

4.  Place the shallots in boiling water and blanch for 1 minute.  Drain and add to the casserole 1 hour before the end of cooking.

5.  Remove the herbs and spice bag from the casserole.  Add the lemon juice and seasoning.  Sprinkle with coriander and serve with roast potatoes or crusty bread.

Cooks Tips
* You can cook the stew a day in advance and store in the refrigerator.


Thursday, 26 April 2018

Homemade Lemon Curd



Homemade Lemon Curd
Once you make homemade lemon curd you will never go back to shop bought, it is so quick and easy to make and absolutely delicious!

Makes: 1 x 500g or 2 x 250g jars
Prep time:  10 minutes
Cooking time: 15 minutes

Ingredients
4 x unwaxed lemons, zest & juice
200g/7 oz unrefined caster sugar
100g/3 ½ oz unsalted butter
3 x free-range eggs
1 x free-range egg yolk

Method

1.  Put the lemon zest & juice, sugar and butter into a heatproof bowl.  Place the bowl over a pan of gently simmering water making sure the water does not touch the bowl.  Stir occasionally until the butter has melted.

2.  Lightly whisk the eggs and stir them into the lemon mixture.  Combine the ingredients with a whisk and let cook for 10-12 minutes, stir occasionally until the mixture is thick and creamy and able to cover a spoon.

3.  Remove the lemon curd from the heat to let cool, stir occasionally whilst cooling.  Once cooled, spoon into a sterilised jars and seal, store in the fridge until ready to serve, enjoy!

* Spoon -  Sophie Conran Rivelin for Arthur Price