Chocolate Shortbread

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Make Chocolate Shortbread

Chocolate Shortbread

A delicious alternative to traditional shortbread, chocolate... what more could you ask for...!

Serves 8-12 pieces

Prep time:  10 minutes

Cooking time: 25  minutes

Ingredients

260g/9oz plain flour

100g/3 ½ oz caster sugar

40g/1 ½ oz cocoa powder

A pinch of salt

200g/7 oz unsalted butter, chilled and diced

Extra sugar for sprinkling

Method

1.       Preheat the oven to 180°C/350°F/Gas mark 4.

2.      Place the flour, sugar, cocoa and salt into a food processor and pulse for a few seconds.  Add the butter and blend for about 30 seconds until the mixture is fine like sand.

3.      Place the mixture into a 20.5cm loose based cake tin which is well greased.  Press the mixture with the back of a spoon to create an even layer.  Prick the dough with a fork all over and score into 8 or 12 sections with a knife.

4.      Bake in the oven for about 25 minutes until firm.

5.      Remove from the oven and sprinkle with sugar, cut into sections along the scored edges.  Leave to cool before removing from the tin.

Cooks Tips

*  As the shortbread contains cocoa watch carefully so that it does not scorch.

*  Undercooked shortbread does not taste good either so reduce the temperature if it starts to go too brown early.

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the Best Beef Rendang (Spicy Beef Stew with Coconut)

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Make the Best Beef Rendang (Spicy Beef Stew with Coconut)

The Best Beef Rendang

(Spicy Beef Stew with Coconut)

For those of you that have never tried Beef Rendang, I can only describe it as a rich and tender coconut beef stew which is explosively flavoursome – it will definitely win you over!

Serves 4

Prep time:  20 minutes

Cooking time: 1 hour 45  minutes

Ingredients

For the curry paste

5 shallots, roughly chopped

1 inch fresh ginger, peeled and roughly chopped

1 tbsp galangal

5 garlic cloves, peeled and roughly chopped

3 lemongrass, outer layer removed and roughly chopped

8 dry chillies, soaked in water and roughly chopped

1 tsp turmeric

For the Curry

3 tbsp vegetable oil

1 cinnamon stick, broken in half

3 star anise

3 cardamom pods, crushed with the back of a spoon

3 cloves

650g/1lb 7oz braising steak, cut into 2cm/1 inch cubes

400ml/14 fl oz coconut milk

2 tsp tamarind puree

6 kaffir leaves

Zest of a lime1 tbsp sugar or palm sugar

Salt to taste

50g/2oz desiccated coconut flakes

Basmati rice to serve, cooked as packet instructions

Small bunch of fresh coriander, chopped

Method

1.       Place all of the curry paste ingredients into a food processor and blend until you have a smooth puree.

2.      Heat a large wok and add the oil.  Add the curry paste and fry for 1-2 minutes until the paste in darker in colour and very aromatic.

3.      Add the cinnamon, star anise, cardamom pods and cloves and cook for a further minute and then add the braising steak.

4.      Fry the meat in the paste until browned all over and then pour in the coconut milk and tamarind, simmer and then add the kaffir leaves, lime zest and sugar.  Season with salt and simmer for 1 – 1 ½ hours, stirring frequently.  When ready the meat should be very tender and the sauce very rich.

5.      Meanwhile in a dry pan toast the coconut flakes until they are deep brown in colour.  Blend to a powder in either a food processor or pestle and mortar.  When the curry is ready stir in the coconut and mix through.

6.      Serve with basmati rice and a sprinkling of fresh coriander.

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Meatballs with Chianti Sauce

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Make Meatballs with Chianti Sauce

Meatballs with Chianti Sauce

An absolutely scrumptious pasta and meatball dish, perfect for any occasion.  This dish is best served with your favourite pasta and of course a large glass of Chianti!

Serves 4

Prep time:  20 minutes

Cooking time:  45 minutes

Ingredients

For the meatballs

500g/17 ½ oz lean beef mince

1 onion, very finely chopped

2 garlic cloves, grated

50g/1 ½ oz black olives, stoned and chopped

50g/1 ½ oz breadcrumbs

25g/1 oz parmesan cheese, grated

1 egg, beaten

1 tsp smoked paprika

1 long chilli, deseeded & finely chopped

2-3 tbsp parsley, chopped

Freshly ground salt & pepper

For the sauce

1 tbsp olive oil

250ml/8 ½ fl oz Chianti red wine

2 x 400g/14 oz chopped tomatoes

2 tsp caster sugar

Bunch of basil, torn

To serve

Rigatoni, Penne or Spaghetti Pasta cooked as per packet instructions

Handful of basil, torn

Parmesan, shavings

Method

1.  Preheat the oven to 220°C/425°F/Gas 7.

2.  To make the meatballs, place all the ingredients into a large bowl and mix with your hands.  Divide the mixture into about 20 balls.

3.  Place the meatballs into a large roasting tin and toss in the olive oil.  Bake in the oven for 10 minutes and then pour the Chianti over the meatballs making sure to turn the meatballs so that they are fully coated in the wine.

4.  Place back in the oven for a further 10 minutes and the add the tomatoes, sugar and basil.  Return to the oven for 25 minutes until the sauce has thickened.  Season to taste.

5.  Serve with pasta, parmesan, torn basil and of course a large glass of Chianti - Delicious!

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Stuffed Focaccia

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Make Stuffed Focaccia

Stuffed Focaccia

A most warming and fragrant rustic bread stuffed with Spinach, Parmesan, Olives, Mozzarella & Herbs... I can only describe this as moreish – you can’t get enough of it!

Serves 6

Prep time: 2 hours

Cooking time: 30 minutes

Ingredients

450g/16oz Strong Plain White Flour, sifted

7g/2 tsp dried yeast

4 tbsp extra virgin olive oil

300 ml warm water

100g/3 ½ oz spinach

125g/4 ½ oz mozzarella cheese, chopped

2 tbsp parmesan cheese

4 tbsp/16 kalamata olives, pitted & chopped

2 tsp thyme leaves

1 tsp rosemary, chopped (plus extra for decoration)

Salt & freshly ground pepper

Sea salt for sprinkling

Method

1.  Place the flour in a large bowl and mix in the yeast, make a well in the centre and pour in the oil and water.  Mix together.

2.  Do not worry if the dough is too wet and sticky just add extra flour.  Knead the mixture on to a floured surface for at least 10 minutes until you have smooth and elastic dough.  Put the dough into an oiled bowl, cover with a tea towel and leave to rise in a warm place for 1 ½ hours until it has almost doubled in size.

3.  Meanwhile blanch the spinach in boiling water for 1-2 minutes, drain and rinse with cold water.  Squeeze the spinach to remove all excess water and place in a bowl with the mozzarella, olives, thyme and rosemary. Season and mix well.

4.  Preheat the oven to 220°C/425°F/gas mark 7.  Brush a 25cm loose cake tin with oil.  Punch the dough and divide it into two pieces, roll one piece slightly bigger than the other.  Place the larger piece on the bottom of the tin and mould the dough around the sides so it is slightly higher than the base.

5.  Spread the spinach mixture over the base and leave a gap 1cm from the edge.  Brush the edge with water and place the other rolled piece of dough on top pressing the edges to seal.

6.  With your finger press the dough all over and pierce in places with small snips of rosemary and then brush with extra virgin olive oil.  Sprinkle the bread with sea salt and place in the oven for 30 minutes until risen and firm.

7.  Remove the focaccia from the oven and let rest for 10 minutes in the tin and then place on a wire rack to cool slightly.  Serve whilst warm.

Cooks Tips

*  If you are lucky to have some focaccia leftover it will make a delicious lunch.

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Spicy Chorizo Pasta

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Make Spicy Chorizo Pasta

Spicy Chorizo Pasta

This is a very quick and easy to make pasta dish with chorizo, tomatoes, red wine, chillies & garlic... delicious!

Serves 4

Prep time: 10 minutes

Cooking time: 25 minutes

Ingredients

1 tbsp olive oil

300g/10 ½ oz chorizo, sliced

3-4 kashmiri chillies

3 cloves of garlic, peeled

150ml/5 fl oz red wine

1 x 400g/14 oz tinned chopped tomatoes

2 tsp caster sugar

200ml/6 ½ fl oz crème fraiche

Bunch of fresh basil, torn

Freshly ground salt & pepper

400g/14 oz penne pasta

Parmesan cheese to serve

Method

1.  Heat the oil in a large frying pan or wok and fry the chorizo for 2-3 minutes.

2.  Meanwhile blitz the chillies and garlic in a blender and add to the chorizo, fry for 1-2 minutes.  Add the red wine and reduce for 3-4 minutes and then add the tomatoes and sugar and bring to the boil, simmer for 10 minutes.

3.  In the meantime cook the penne as per packet instructions, drain and set aside.

4.  Add the crème fraiche and basil to the chorizo and stir until all mixed through.  Season to taste and add the penne and stir until fully coated.

5.  Divide the pasta between four plates and serve with a sprinkling of parmesan.

 

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Spicy Chicken Goan Curry

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Make Spicy Chicken Goan Curry

Spicy Chicken Goan Curry

This is a very simple and easy to make nutritious curry packed full of flavours & freshness.

Serves 4

Prep time: 10 minutes

Cooking time: 30 minutes

Ingredients

For the curry paste

1 onion, roughly chopped

3-4 chillies, de-seeded and roughly chopped

1 tsp ground coriander

3 tsp tamarind paste

For the curry

1 tbsp vegetable oil

1 x 400ml/14 fl oz tin of coconut milk

200g/7oz spinach

Large handful of fresh mint

Bunch of fresh coriander

2 garlic cloves, peeled

Pinch of salt

1 tbsp caster sugar

4 chicken breasts, cut into chunks

300g/10 ½ oz potatoes, cut into pieces the same size as chicken

Basmati rice & Indian breads to serve

Method

1.  For the curry paste, place the onion, chillies, ground coriander, garlic and tamarind in a food processor and blend to a paste.

2.  Heat the oil in a large frying pan over a medium heat and add the curry paste and fry for 2-3 minutes.

3.  Meanwhile place the coconut milk, spinach, mint, coriander, garlic, salt and sugar into a food processor and blitz.  Add the mixture to the pan and bring to the boil and then let simmer for 5 minutes.

4.  Add the potatoes and chicken and cook for 25-30 minutes or until the potatoes are tender and the chicken is cooked through.

5.  Serve the curry with rice and Indian breads.

Cooks Tips

v You can substitute the chicken for prawns.

 

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Goat's Cheese, Potato and Thyme Tart

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Make Goat's Cheese, Potato and Thyme Tart

Goat’s Cheese, Potato & Thyme Tart

This tart explodes with flavours from the sweetness of the goat’s cheese to the earthy taste of thyme... what a wonderful combination.  Serve warm or cold with a crisp green salad.

Serves 6

Prep time: 20 minutes

Cooking time: 50-60 minutes

Ingredients

250g shortcrust pastry

25g butter

1 tbsp olive oil

2 onions, sliced

1 potato, peeled and sliced

2 garlic cloves, crushed

2 tbsp fresh thyme leaves

200g goat’s cheese, broken into pieces

3 eggs

200g crème fraiche

Salad to serve

Method

1.  Preheat the oven to 190°C/380°F/Gas mark 5.

2.  Roll out the pastry to fit a 23cm deep loose tart tin then line with the pastry.  Line the pastry with greaseproof paper and fill with baking beans or rice and bake in the oven for 15 minutes.  Remove the paper and beans and cook for a further 5 minutes until golden and set aside.

3.  Heat the butter and oil in a large frying pan or wok and add the potatoes and onions and cook over a low heat for 15 minutes until tender and golden.  Season and add the garlic and thyme and cook for another 3 minutes.  Place the contents into the pastry case with the goats cheese and cover evenly.

4.  Whisk the eggs with the crème fraiche and pour into the pastry case, bake for 30-35 minutes until set and golden.  Serve warm or cold with green salad leaves.

 

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South East Asian Chicken Curry

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Make South East Asian Chicken Curry

South East Asian Chicken Curry

A very fresh and easy to make chicken curry which is bursting with aromatic flavours.  This curry is always a winner!

Serves 6

Prep time: 20-30 minutes

Cooking time: 50-60 minutes

Ingredients

For the curry paste

6 garlic cloves, peeled and roughly chopped

5 long, red chillies, deseeded and roughly chopped

3 lemon grass stalks, trimmed with the outer leaves removed and chopped

5cm piece fresh root ginger, peeled and chopped

5 large shallots, peeled and roughly chopped

1 tsp ground turmeric

2 tbsp groundnut oil

2 tbsp groundnut oil

2 onions, peeled and thinly sliced

1kg chicken thighs, cut into bite sized pieces

Sea salt and freshly ground black pepper

4 kaffir lime leaves

1 cinnamon stick

3 star anise

400ml coconut milk

100ml chicken stock

1 tsp palm sugar (or soft brown sugar)

2 tbsp light soy sauce

2 tbsp fish sauce

400g green beans, trimmed and cut into 5cm lengths

Handful of coriander, finely chopped to serve

Jasmine rice, to serve

Method

1.  To make the curry paste, put the garlic, chillies, lemon grass, ginger, shallots and turmeric in a food processor and blitz to a paste. Trickle in the groundnut oil and blend, scrape the sides of the processor.

2.  To make the curry, heat the oil in a large heavy-based pan or wok. Tip in the curry paste and stir over a medium heat for a few minutes until fragrant.  Add the onions and cook, stirring frequently until the onions are softened.

3.  Season the chicken pieces and add to the pan and stir to coat them in the curry paste. Add the lime leaves, cinnamon stick, star anise, coconut milk, stock, sugar, soy and fish sauces and bring to the boil. Reduce the heat to a simmer and cook gently for 30–40 minutes until the chicken is tender.

4.  Cook the rice as per packet instructions.  Skim the excess oil from the surface of the curry. Season to taste.  Add the beans, put the lid on and cook for another 3–4 minutes until the beans are tender. Scatter the coriander leaves over the curry and serve with the rice.

 

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Rustic Smoked Salmon Quiche

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Make Rustic Smoked Salmon Quiche

Rustic Smoked Salmon Quiche

A wonderfully quick and easy rustic quiche; with smoked salmon, potatoes, bacon, dill and crème fraiche.

Serves 8

Prep time: 15-20 minutes

Cooking time: 1 hour

Ingredients

225g/8oz ready-made shortcrust pastry

1 egg, beaten

200g/7oz smoked salmon, chopped

100g/3 ½ oz smoked bacon lardons, cooked

100g/ 3 ½ oz new potatoes, cooked & cubed

3 eggs

1 tbsp fresh dill, finely chopped

200ml/7fl oz crème fraiche

1 tsp nutmeg, freshly grated

1 tsp English mustard

Freshly ground salt & pepper

Salad to serve

Method

1.      Preheat the oven to 180°C/350°F/Gas 4.

2.      Roll the pastry until it is slightly larger than a 25cm/10inch loose bottomed cake/flan tin.  Place in a greased tin and cut the excess pastry from the edges.  

3.      Prick the pastry with a fork then cover with grease proof pastry and fill with rice or dried beans.  Put in the oven and cook for 20 minutes.

4.      Remove from the oven and remove the grease proof paper and beans or rice.  Brush the pastry case with egg and place back into the oven for a further 5 minutes until golden brown.

5.      Place the salmon, bacon and potatoes evenly in the bottom of the pastry case.

6.      In a bowl mix together the eggs, crème fraiche, dill, mustard and nutmeg.  Season to taste and pour the mixture into the pastry case.

7.      Place the quiche back into the oven and bake for 30-40 minutes or until the quiche has set.

8.      Leave to cool and then serve with salad.  Enjoy!

 

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