WEEKEND KITCHEN RECIPE SHEET 23rd August 2015 Dan Woosey Treacle tart with clotted cream A British classic dessert, simple, sweet and very tasty! For the filling 500g golden syrup 120g breadcrumbs 80g porridge oats 1 small orange, zested and juiced 2 large eggs Sweet pastry for the tart 125g butter 200g plain flour 50g caster sugar 1 egg 1 vanilla pod or 1 tsp vanilla extract Serves 4 Preheat oven to 160C/ Gas Mark 3 First make the tart. Rub the butter and flour until a crumble like mix is formed. Add the sugar and vanilla, mix gently then stir in the egg. Don’t overmix! Form a thick paste or dough then gently roll into a ball, cover with cling film and rest it in the fridge for 2 hours. Once rested, roll the pastry out using a little flour, place on a tart case, carefully press it in, cover any tears or holes with a little extra dough and leave an overhang of pastry outside the tart because the pastry will shrink. Cover with triple layered cling film (or greaseproof paper), place baking beans inside, loosely gather the cling film back over the beans, place tart in oven and blind bake for 10-15 minutes or until JUST cooked. Cool the pastry tart. Make the mix. Bring the golden syrup to the boil, combine the oats, breadcrumbs, orange zest and eggs together in a mixing bowl then stir into the syrup.

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Using a sharp pastry knife, trim the excess pastry from the tart. Blow out any crumbs, then pour the syrup mix inside. Bake for 15-20 minutes or until you get a jelly like wobble. Cool it down then portion the tart. I would gently warm it back through and serve with a nice spoon of clotted cream.

Twice Baked Stilton Soufflés Ever wanted to wow your guests with something as special as a cheese soufflé for starter? These soufflés are actually made in advance, then baked a second time just before serving. Perfect every time. 30g butter + extra for greasing 30g plain flour 240ml milk 2 eggs separated 125g stilton cheese, grated Pinch of salt Serves 4 Preheat oven to 180C/ Gas Mark 4 Melt a little extra butter and brush your ramekins, lining all sides and base. Bring the milk to a simmer. Meanwhile, melt the butter in the pan, then stir in the flour to form a roux. When the milk is hot, add it little by little into the roux, stirring well with a wooden spoon on a very low heat to avoid getting lumps. When the sauce is made, continue on simmer for few minutes to cook out the flour. Separate the eggs. Take this off tje heat and cool slightly. When cooled a bit, stir in the egg yolks and stir until well combined. Stir in the grated stilton and melt in the sauce. Keep beating until nice and smooth. Transfer the sauce to a mixing bowl and leave to cool quite a lot. Using an electric hand whisk, whisk the egg whites and pinch of salt to form hard peaks. Carefully fold the whites into the sauce spoon by spoon, taking care to avoid air loss. Then pour the mix into the ramekins about three quarters full.

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Put the ramekins in a deep tray, pour warm water into the tray about half way up the ramekins, place in the oven and bake for 15 minutes or until firm. Take out the tray and leave to cool. The soufflés will go down but Don’t Panic! Once cooled place in the fridge. They can be kept overnight without a problem. Preheat your oven to 200C/ Gas Mark 5. When your guests sit down, place the soufflé in the oven for 6-7 minutes. They will shoot back up to their former glory and your guests will be none the wiser! Put the souffles on a lined plate, and serve with a salad.

Mediterranean Vegetable and Ricotta Pithivier A nice vegetarian dish packed full of flavour, it’s a classic brought to you with a gorgeous Mediterranean feel. Think of it like a Meditarranean pasty. 2 red peppers de-seeded and diced 1 courgette, ends off and diced 1 aubergine, topped and diced 2 red onions peeled and diced 10 basil leaves chopped 200g ricotta cheese 1 tsp tomato puree 100ml thick tomato sauce (passata works well) 1 portion puff pastry 1 egg to glaze Serves 4 Preheat the oven to 180C/ Gas Mark 4 Place the chopped veg into two trays. Red pepper and onion in one and aubergine and courgette in the other. Season well and splash with olive oil (a little more for the aubergine). Place the trays in the oven and bake until tender (the aubergine and courgette may cook quicker than the onion and peppers). Take out the trays, place all veg in a large sieve on a bowl and drain. When fully cooled, place the veg into a large mixing bowl. Carefully stir in tomato puree, basil, ricotta cheese and the tomato sauce. Roll out the puff pastry (or use sheets) and cut 8 disks (use a small saucer as a guide).You need 4 of the disks to be slightly wider than the others.

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Place the smaller disc down first, egg wash the rim, place a generous heaped spoon full of the mix on top.You want to really try and get height while keeping a nice gap around the edge. Place the other larger disc on top, carefully press the pastry together and work your way around, getting out any air that could be in. After the joins are sealed, use a fork to crimp the pastry all around. Trim any excess pastry to create a neat edge. Gently score 6 lines from the top of the base. Egg wash the whole thing and place in the fridge for one hour (or overnight to rest). Place the pithiviers in the oven on a piece of greaseproof paper and bake for 12- 14 minutes until the pastry is golden brown. Serve with a herby mash, topped with a béchamel or tomato sauce.

Smoked haddock and king prawn fish pie An old classic with a gastro twist – simple and easy to make at home! 20 king prawns 1kg smoked haddock 2l milk 80g plain flour 150g butter Fresh thyme 2 sticks celery (finely diced) 1 onion (finely diced) 1 bulb fennel (finely diced) 400g plain mashed potato (made with 650g of potatoes) 3 egg yolks 100g cheddar Herb crumb – coarse breadcrumbs, lemon zest and finely chopped green herbs of your choice Serves 6 – keeps well in the fridge for 2 days Preheat the oven to 180C/ Gas Mark 4

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Start by sweating the veg in the butter until the soften nicely. While that is happening, heat the milk to a gentle simmer, pop the fish in, take it off the heat and allow the fish to poach. Once the fish is flaky, strain off the milk and reserve it. Flake the fish and add to a mixing bowl with the prawns. In a pan on a medium heat, melt the butter and add the flour. Cook for a minute. Add the milk to the butter mix and simmer until it forms a sauce consistency, continuing to whisk all the time. Mix the sauce into the flaked fish until you have enough to form the base of the pie (a thick stew consistency). Add the fish mix to an oven proof dish. Make the mashed potatoes and mix the cheese and egg into the mash. Spread the mash over the fish mixture, sprinkle over some herb crumb and bake for about 20 minutes. The topping should be crisp and golden and bubbling around the edges.

Harissa spiced lamb with feta tabouleh Eastern twist on a beautiful summer’s day 10 red chillies (you can use more or less depending on your own personal preference) 3 red peppers (deseeded) 5 cloves garlic 3 tbsp lemon juice 1 tbsp caraway seeds 1 tbsp cumin seeds 1 tbsp ground paprika 150g tomato paste 4 x 6oz lamb rump chumps (you can also use lamb steaks or lamb chops) Serves 4 – the harissa will keep well in the fridge for a week or alternatively can be frozen down in freezer bags Pre-heat your oven to 180C/ Gas Mark 4

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Start by toasting off the spices in a pan until golden and the aromatic smell fills the room Add all the ingredients (except the lamb) to a blender and blend to a smooth paste. Next score the fat on the lamb and place fat side down into a cold pan. Place onto a low/ medium heat and slowly render the fat (this basically means to melt the layer of fat until it becomes crispy all the way through). You may have to drain the melted fat from the pan every so often so not to boil the meat in the melted fat. It will take approximately 10 minutes. Turn the heat up a touch and quickly seal the lamb on all sides then put it into the oven for 6-8minutes. Once the lamb has been in the oven place onto a wire rack to rest for 5mins – at this point brush the harissa over the lamb being as generous as you like (make sure you have tasted the harissa so you can judge how much to use). The lamb rump will be perfectly pink/medium. The longer you rest it the more tender it will be. Also, if cooking for a dinner party, you can cook it in the morning then place it into the oven for 6-7mins before serving to bring it back up to heat.

Feta Tabbouleh A healthy summer salad – goes great with any meat and fish – also a great salad to serve at a bbq 250g bulgar wheat 450ml water 2 spring onions (finely diced) 1 cucumber (peeled, finely diced) 8 tomatoes (finely diced) 1 red pepper (finely diced) 1 clove garlic (finely chopped) Finely chopped mint Finely chopped parsley Seasoning 50ml olive oil 250g feta (diced)

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Serves 6 – stores well in the fridge Start by boiling the water and pouring over the bulgur wheat. Keep it covered until the wheat is cooked Once cooked, give the bulgur a good stir and mix all the remaining ingredients together.

Banana and rum sticky toffee pudding A boozy twist on a classic – somewhere between a sticky toffee pudding and a parkin 250g butter (extra butter for greasing) 2 eggs 150ml milk 300g golden syrup 2 bananas crushed 125g treacle 125g demerara 150g oats 375g self-raising flour 1 tsp ground ginger Serves 6 Preheat the oven to 180C/ Gas Mark 4 Warm the sugars and syrups with the milk, bananas and ginger. Take off the heat and melt in the butter Whisk the eggs then mix through the sugar mix, followed by the flour and oats. Lightly grease 7cm diameter ramekins with butter. Spoon the sponge mix into the ramekins about a fingernail below the rim. Bake on the middle tray of the oven for around 30minutes. Leave to cool in the ramekins. Serve immediately with the toffee sauce or keep in the fridge and microwave when needed to warm through.

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Rum toffee sauce The sauce used for he banana sticky toffee pudding – it can also be used for any other desserts or over ice cream 250g Demerara sugar 100ml dark rum 250g butter 650ml double cream Serves 6 – stores well in the fridge Add the sugar to a pan on a medium heat and slowly cook the sugar to a caramel colour. You don’t want to stir, just keep the pan gently moving. Add the butter and whisk well. Once it is bubbly and the butter melted add the rum – be very careful here, the pan may flame a little. Add the cream and keep on a low heat until the sugar is fully dissolved. The sauce will be very hot indeed. Pass through a sieve into a pouring jug.

Beth Pestell Carrot Cake This recipe is always moist but not too heavy and can easily be changed into a great gluten and dairy free cake by using gluten free flour and dairy free spread. 525g caster sugar 525ml sunflower oil 9 eggs 200g raisins 5 carrots, peeled and grated 2 oranges, rind only 525g self-raising flour 5 tsp mixed spice Icing1 tub cream cheese Icing sugar juice of 1 orange

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Preheat your oven to 180C/ Gas Mark 4 and line 2 x 9inch cake tins with baking parchment. Add oil, eggs and sugar in a bowl and mix well until combined followed by the carrots, raisins and orange. Mix again. Stir in the flour and mixed spice and make sure all the ingredients are mixed well. Spoon into the cake tins and place in the oven for about 40 minutes. Once baked (a skewer should come out clean), remove from the tins and cool on a cooling rack until completely cool. Using a mixer, add the cream cheese, orange juice and some icing sugar to the bowl. Keep mixing and adding icing sugar until thick enough for icing. Spread on top of one cake, pop the other cake on top then finally top with some more icing. Serve.

Pink Grapefruit Polenta Cake with Basil Cream A lovely fresh cake, suitable for gluten free too. The basil cream actually goes extremely well with the flavours of the grapefruit polenta cake. 200g margarine 200g caster sugar 200g ground almonds 100g polenta 1tsp baking powder 3 eggs, whisked Rind of 1 pink grapefruit SyrupThe juice of 1 pink grapefruit 100g icing sugar Cream200ml double cream, whipped Handful of basil, finely chopped Preheat the oven to 180C/ Gas Mark 4 and line an 8inch cake tin. Cream the butter and sugar in mixer. Add the ground almonds, polenta and baking powder and mix well. Gradually add eggs to mixture and finish with the grapefruit rind. Bake until golden brown. This should take around 40 minutes.

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Whilst the cake is baking, add the grapefruit juice and icing sugar to a saucepan and bring to the boil, stirring occasionally. Once boiled, leave to cool slightly. Take the cake out of the oven and generously prick all over with a skewer. Using a pastry brush cover the whole cake with the syrup. Be generous as the cake soaks it up well. Leave the cake to cool. Add the chopped basil to the whipped double cream and serve with the cake.

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