- preheat oven to 160 degrees C (140 fan assisted)
- grease baking trays and line with baking paper (or use silcone sheets)
- Process 300g plain flour, 1/2 tsp bicarb, 1tsp cinnamon, 2tsps ground ginger, 220g caster sugar with 125g butter until crumbly
- add 1 egg, 1tsp golden syrup and 2tbsp finely chopped glace ginger (optional) and process until ingredients come together
- knead on a floured surface until smooth
- roll rounded teaspoons of mixture into balls;flaten slightly and place about 3cm apart on trays
- bake for 13 minutes
- place a wrapped hard caramel on top of each hot cookie (or some chopped up toffee/caramel as I did)
- bake for about 7 minutes until the caramel begins to melt
- cool on trays.
- In a large pan heat 1tbsp olive oil, fry to soften a chopped onion, a crushed garlic clove and a chopped red chilli
- chop 2 butternut squash into 2cm cubes and add to the pan, fry for about 5 minutes
- stir in 1tbsp medium curry paste fry for a further minute
- Pour over 200ml coconut milk and 300ml good vegetable stock
- bring to the boil and simmer for 15-20mins until squash is tender
- blitz in a processor or with a blender until smooth
- when ready to serve heat through in the pan, season to taste and serve with a sprinkle of fresh chopped coriander.
I am assured that this is an Italian recipe (by a very Italian Mama!!), I am certain there are many variations on it but this is how I do it:
- Mix together a pack of minced beef with a good handful of grated parmesan, a few teaspoons of mint (no I don't measure it but I'm trying to give you an idea of quantity) and an egg.
- Squish it all together thoroughly with your hands and roll into small balls (well as big as you like within reason but my children still count the number they have so I prefer more slightly smaller ones!) making sure you squeeze out any excess liquid
- Meanwhile heat a good few tablespoons of olive oil in a large frying pan and soften an onion along with a couple of teaspoons of oregano (I usually add some basil too but that wasn't in the original recipe!).
- Once the onion is soft add the meatballs - you may not be able to fit them all in at once - and allow to brown all over turning gently.
- remove the meatballs from the pan and set aside
- add one or two packs of tomato passatta (I never seem to have enough sauce but it's personal choice)
- heat through adding soy sauce, worcestor sauce and seasoning to taste (again one of my additions not original)
- put the meatballs back in the pan and heat through
- serve with pasta of your choice, top with grated parmesan
Venison (less) pie
500g boneless venison from the haunch trimmed and cut into 4cm pieces
500g chuck steak trimmed and cut into 4cm pieces
200ml port
4 shallots finely chopped
1 tbsp pickled walnuts, finely chopped (optional)
25g plain flour
salt and pepper
700ml beef stock
500g portobello or large flat mushrooms cut into wedges
500g puff pastry
1 egg beaten to glaze
- put the venison and steak pieces into a heavy plastic food bag, add port, seal and leave to marinate in a bowl in the fridge for at least a day or two (or in a bowl covered with cling film)
- preheat oven to 180 degrees C
- mix shallots, walnuts, flour and a tsp each of salt and pepper
- using a slotted spoon lift the meat from the port and stir into the flour coating thoroughly
- transfer to a large ovenproof casserole
- stir together the port and stock, stir into the casserole along with the mushrooms
- bring to the boil over a medium heat
- cover and put in the oven for 2 hours until the meat is tender
- remove the lid, bring to the boil over a high heat, simmer for 15-20minutes to thicken
- put in a 1.75 litre (3 pint) pint dish and leave to cool
- roll out the pastry to 2.5cm larger than the dish
- roll out a strip of pastry to line the rim of the dish, wet the rim and press the strip on it
- brush the strip with egg glaze
- lift the dough on to the pie dish, press firmly to seal it to the strip
- roll out trimmings and cut into flowers or leaves to decorate
- brush top with the egg
- chill for at least 15 minutes (or leave in fridge until required)
- turn oven to 220 degrees C and bake for 30 minutes or until puffed and golden
4-6 smoked streaky bacon rashers
4-6 chicken thighs (boneless and skinless preferably)
250g sweet potato, peeled and cut into 2cm cubes
2 tbsp oil
2 carrots, roughly chopped
4 shallots peeled and cut in half
2 tbsp plain flour
1 tsp tomato puree
300ml dry white wine
1 chicken (or vegetable) stock cube
chopped fresh coriander for decoration
for the rosemary dumplings
225g self raising flour
100g shredded suet
2 tbsp chopped fresh rosemary
1 egg, beaten
- preheat oven to 180 degrees C
- wrap chicken in bacon rasher and secure with a cocktail stick
- season
- heat the oil in a frying pan, fry the sweet potato and carrots for 8-10 minutes until golden
- remove the vegetables, drain and place in an ovenproof casserole dish
- add onions to frying pan, cook for about 5 minutes until browned
- remove onions to casserole dish
- cook chicken in frying pan until browned all over
- stir in flour to vegetables, add 600mls boiling water, stir in puree, wine and stock cube, season, top with chicken
- place casserole on hob and bring to the boil
- cover and place in oven for 20 minutes
- make the dumplings - mix all the ingredients with enough water to form a smooth dough (about 5-6 tbsp)
- knead dough well, roll into 8 balls and add to casserole
- bake uncovered for 35 minutes until dumplings are browned and crips
- to serve remove cocktail sticks from chicken, sprinkle with coriander
Pan-fried chicken stuffed with spinach and gruyere cheese
200g fresh spinach leaves
75g Gruyere cheese, grated (cheddar will do!!)
pinch of ground nutmeg
salt and freshly ground black pepper
4 large skinless chicken breasts
1 tbsp olive oil
- Put the spinach in a pan, sprinkle with water, cook for a few minutes (or cook in microwave for 2 minutes)
- drain, squeeze out excess water and mix with the cheese, nutmeg, salt and pepper
- slice the chicken to form a pocket, stuff with the spinach mixture
- heat the oil in a frying pan over medium heat
- fry the chicken breast for 6-8 minutes on each side or until golden brown and cooked all the way through
Chilli Chocolate Cookies
250g butter, softened For the candied chillies:
1 tsp vanilla extract 55g caster sugar
165g caster sugar 60ml water
165g muscavado sugar 3 fresh red thai chillies, finely chopped
1 egg (I used 1 large red chillie and would
300g plain flour use more next time!)
25g cocoa powder
1tsp bicarb of soda
400g dark eating chocolate (coarsely chopped)
- preheat oven to 180 degrees C or 160 degrees C for fan oven
- grease baking trays and line with baking paper (or just use silicone sheets like I do!)
- make candied chillies - place sugar and water in a small saucepan and stir over a low heat until the sugar dissolves. Add the chopped chilli, boil for 2 minutes, cool and strain discarding the syrup.
- beat butter, vanilla extract, sugars and egg in a bowl, you can use an electric mixer, until light and fluffy
- stir in the sifted flour, cocoa and bicarb in two halves
- stir in the chilli and chocolate
- roll level tablespoons of dough into balls, place about 5cm apart on trays
- bake for about 12 minutes
- cool on trays
