"Spring Roll"

Now don't let the title of this recipe mislead you, it is in inverted comma's after all. This is not the kind of spring roll you might get at your local Chinese takeaway, but in stead my latest bake for the South Lancashire Clandestine Cake Club and a take on a recipe I found on the BBC website www.bbc.co.uk/recipes The original recipe is by Thane Prince and was aired on Saturday Kitchen. I have changed the recipe slightly, but in essence it is very similar.

Ingredients

For the meringue

4 eggs, whites only

225g/8oz caster sugar

25- 35g/1 to 1,5oz shredded coconut or almonds

1 punnet raspberries + 1 punnet of blueberries

For the lemon cream

300ml/1 pint double cream, chilled

2 lemons, juice and zest

3 tbsp clear honey

To decorate

icing sugar

mini eggs

Preparation method

Preheat the oven to 200C/400F/Gas 6.
Line a baking sheet with non-stick silicone paper.
In a very clean bowl whisk the egg white until really stiff.
Now add the sugar one third at a time, whisking well between each batch.
Once the sugar has all been added continue to whisk until the mixture is very thick and glossy.
Spread over the prepared baking sheet, then sprinkle liberally with the coconut or almonds.
Bake in the oven for 15-20 minutes or until golden brown and just firm to the touch.
Remove from the oven and at once turn on to a piece of greaseproof paper or a clean tea towel.
Carefully remove the backing paper.
Make the syllabub while the meringue is cooling. Mix the zest, juice and honey, stirring until the honey has dissolved.
Place this mixture with the chilled cream in a large bowl then whisk until floppy.
When the meringue is cool spread the lemon cream over leaving about 1 inch free from the edge, place the raspberries & blueberries on top and roll up. Chill until needed.
Just before serving dust with icing sugar and decorate as wished (I used micro chocolate eggs)

Below is a picture of all the cakes that we had at Thyme Deli in Horwich for our South Lancashire #ccc

Smoked haddock and taleggio tartlet

This recipe is inspired by watching "Entertaining with James" on the Good Food Channel. When I watched it I thought: that is going on the menu. With my almost complete collection of James's book I assumed I would have the recipe somewhere. After looking through them all and searching on the internet I realised I had to go with my memory & instinct as I couldn't find it anywhere. So here is my version of the dish.

Ingredients for 2 people

batch of shortcrust pastry
2 or 3 large salad or charlotte potatoes, parboiled
200 gr of natural smoked haddock
2 eggs
100 ml double cream
50 ml milk
100 gr taleggio or emmenthal cheese grated
chives
salt & pepper

Method

Preheat the oven to 180C/gas 4
Place the smoked haddock in a pan with the cream & milk and bring to the boil. Switch of the heat and let the fish cool down in the mixture. This should cook it just enough. Once cool take it of the skin and flake into chunks. Make sure you keep the milk/cream mixture.
Grease 1 large or 2 small pastry cases. Roll out the pastry and place into the dish(es). Make a cartouche with some baking paper and place this on the pastry, fill with baking beans and bake blind for 15 minutes. Remove the paper and baking beans and bake for another 5 minutes.
Remove from the oven and turn the oven down to 160C, gas 3.
Slice the parboiled potatoes and chop the chives.
Put half of the grated cheese in the pastry case(s), put a layer of potatoes on top of this and then the flaked smoked haddock over that.
Slightly beat the eggs and mix with the milk & cream, season and pour over the top filling the pastry cases.
Sprinkle with the chives and the rest of the cheese and place in the oven for 30 to 45 minutes until set  depending on whether you make 2 small or 1 large tartlet.
Turn the tartlet out on a plate and serve with a lightly dressed salad.

Steak & Black Pudding Rolls

I am always talking about food, so it is no surprise that when I was chatting to my friend Judith on-line that evening’s tea was discussed.

She said she was having steak stuffed with black pudding, so I asked her how she made that and this is my recollection of what she told me.



Ingredients:

Frying or rump steak

Black pudding

Onion

Mushrooms

Port

Butter

Salt & Pepper

Method:

Preheat the oven to 180C/350F/gas mark 5

Bash the steak as flat as they will go.

Crumble up the black pudding and put in the middle of the steak.

Roll the steak up and hold together with some cocktail sticks or string.

Heat the butter in a frying pan, season the steak roll and brown the meat all around.

Transfer the steak rolls to a dish and put in the oven 10 minutes for medium rare and upto 30 minutes for well done, depending on how you like your steak.

In the same pan you have fried the steak, now add some more butter and sweat of the coarsely chopped onion and mushrooms. Add a dash of port, burn off the alcohol and let it reduce slightly before adding a cup of water. Let it reduce again to a sauce thickness and finish off by stirring in a couple of cubes of butter.

Serve with vegs and potatoes of your choice



Daddy's Supper

This week is marmelade week, so I decided to make an old favourite of ours. This recipe was first published in the Good Food Magazine some 10 or 15 years ago for a Father's Day meal, hence our name for it: Daddy's Supper. Over the years it has probably strayed from the original recipe but it is great, super simple and utterly delicious.

Ingredients (serves 4)

8 good quality pork sausages
4 large potatoes, cut into wedges
slug of rapeseed or olive oil
3 heaped tablespoons of (home made) marmelade
2 tablespoons of grain mustard
150 ml of cider or dry white wine
sprig of rosemary
salt & pepper

Preparation

Preheat the oven to 190C
Place the potato wedges on an oven tray and drizzle over the oil. Place in the oven and after 10 minutes or so tuck in the (halved) sausages. Roast this for another 15 minutes, giving the tray a bit of shake halfway through to  brown the sausages on all sides before adding the "marmelade dressing".
To make the "marmelade dressing" place the marmelade, mustard and cider or wine into a saucepan and keep stirring this until the marmelade has dissolved. Then bring to the boil and reduce by half. Pour over the sausages & potatoes and add a sprig of rosemary. Return to the oven for another 15 to 20 minutes until the potatoes are cooked through and the dressing has become a sticky glaze. Season with salt & freshly ground pepper and serve with some vegetables of your choice

Beef in Guinness

I love my beef stews. And when talking to my friend Julie she suggested a Beef in Guinness recipe. Now, personally I am not a big fan of this famous Irish export, but she assured me that it really worked in this recipe and I just love trying new things, so had to give it a go.
I have to say it is delicious, so thank you Julie!

Ingredients:

½ oz Butter                                                   

Tablespoon Vegetable Oil

2lb Stewing Beef                                        

4 Medium Onions (Chopped)

8oz Mushrooms (Sliced)
                   

Bay Leaf, Mixed Herbs                               

2 Tablespoons Plain Flour

1 Tablespoon Tomato Puree
1 Can or Bottle of Guinness or Ale
1 Teaspoon Brown Sugar

Preparation:

Preheat the oven to 180C, 350F, gas 4
Heat the oil & butter and brown the meat in batches. Remove from the pan.

Add chopped onions & sliced mushrooms and  gently cook for 10 minutes until softened.

Add the flour and cook this out for 2 minutes, before adding bay leaf, herbs, tomato puree, sugar and Guinness.

Bring to the boil, stirring all the time.

Return the beef to the pan and season to taste.

Put in the oven for 2.5 to 3 hours and serve with some buttered mash

Traditional Shortbread

I love to bake and most of the time it works out ok. But there has been one thing I have not been able to get the hang of.....until now.
Last night my friend Judith sent me an old family recipe for traditional shortbread and of course I had to try it out. The below measures are imperial, but I think it will work with any quantities as long as the 1, 2, 3 method is used: 1 measure of sugar, 2 measures of butter, 3 measures of plain flour.

Ingredients:

4oz caster sugar (+ a bit extra for sprinkling on the top)
8 oz butter
12 oz flour

Method:

Preheat the oven to 170C (fan oven 160C)/325F
Cream together sugar and butter.
Put this in the fridge for about half an hour so the butter is nice and cold before rubbing in the flour until the mixture resembles bread crumbs.
Add about a tablespoon of liquid to help it combine together and spread out onto a baking tray.
Prick all over with a fork and sprinkle with the sugar.
Bake in the oven for about 30 minutes until cooked but hardly coloured.
Cut into squares or fingers and enjoy with a nice cup of tea

Treacle Tart

After finally getting through all the goodies baked before Christmas I could at last indulge in a spot of baking again. This treacle tart is fantastic. If you are on a New Years diet, look away now. If not, enjoy!!

For the sweet shortcrust pastry (from the at home magazine - Christmas with James Martin)

115 gr cold unsalted butter, cubed
225 gr plain white flour
a pinch of salt
2 tbsp caster sugar
2 tbsp ground almonds
1 free- range egg, lightly beaten

Place butter, flour, salt, sugar and ground almonds in a food processor until you have a fine breadcrumb texture. Don't overwork it. Add the egg and half ann eggshell full of cold water. Mix well, using the pulse mode until the pastry balls. Again, don't overwork it.

Take the pastry out of the processor and knead very gently , just to bring it together.
Wrap in clingfilm and leave to rest in the fridge for at least 20 minutes.

For the treacle tart (from James Martin - The collection)

Batch of sweet shortcrust pastry
butter, for greasing
plain flour, for rolling

Filling:

400 gr golden syrup
125 gr fresh breadcrumbs
2 free-range eggs, lightly beaten
finely grated zest & juice of 1 lemon

Preheat the oven to 180C/350F/Gas 4 and butter a loose bottomed tart tin.
Roll out the pastry thinly and roll it up over the rolling pin and then gently placing it in the tin leaving it to go over the sides . Prick the base wit a fork, line with a disc of greaseproof paper and fill with baking beans.
Bake in the oven for 10 -12 minutes, until lightly golden. Remove from the oven and lower the oven temperature to 140C/275F/Gas 1. Remove the paper & the beans.

In a bowl, mix together the golden syrup, breadcrumbs, eggs, lemon zest & juice. Once combined, spoon into the pastry case and baked at the reduced temperature for 50 - 60 minutes.

Trim off the edges of the pastry and allow the tart to cool slightly before serving with a spoonful of whipped cream.