1 whole chicken
6-8 cups shortening for cooking (sunflower oil is just as good)
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG
1/8 teaspoon Paprika
1/8 teaspoon Garlic Powder
1/8 teaspoon Baking Powder

Cooking:

Trim any excess skin and fat from the chicken pieces. Prehea
t the shortening in a deep-fryer to 350 degrees. Combine the
beaten egg and milk in a medium bowl. In another medium
bowl, combine the remaining coating ingredients (flour, salt,
pepper and MSG). When the chicken has marinated, transfer
each piece to paper towels so that excess liquid can drain off.

Working with one piece at a time, first dip in egg and milk
then coat the chicken with the dry flour mixture, then the
egg and milk mixture again, and then back into the flour.
Be sure that each piece is coated very generously. Stack the
chicken on a plate or cookie sheet until each piece has been
coated. Drop the chicken, one piece at a time into the hot
shortening. Fry half of the chicken at a time (4 pieces) for
12-15 minutes, or until it is golden brown. You should be
sure to stir the chicken around halfway through the cooking
time so that each piece cooks evenly. Remove the chicken to a
rack or towels to drain for about 5 minutes before eating.

Ingredients:
vegetable oil (in fryer)
1 egg
1 cup water
2/3 cup all-purpose flour
1/3 cup tempura mix
(or 1/3 cup flour for a total of 1 cup if tempura mix is unavailable)

2 teaspoons salt
1 teaspoon onion powder
1/2 teaspoon Accent®
1/4 teaspoon pepper
1/8 teaspoon garlic powder
4 chicken breast filets, each cut into 6-7 bite sized pieces.

Cooking your McNuggets

1. Beat the egg and then combine it with 1 cup water in a small,
shallow bowl. Stir.

2. Combine the flour, salt, Accent®, pepper, onion powder and garlic
powder in a one gallon size zip lock bag.

3. Pound each of the breast filets with a mallet until about 1/4-inch thick.
Trim each breast filet into bite sized pieces.

4. Coat each piece with the flour mixture by shaking in the zip lock bag.

5. Remove and dredge each nugget in the egg mixture, coating well.
Then return each nugget to the flour/seasoning mixture. Shake to coat.
Put nuggets, bag and all, in the freezer for at least an hour.
Cover and refrigerate remaining egg mixture.

6. After freezing, repeat the “coating” process.

7. Preheat oven and large cookie sheet to 375°

8. Deep fry the chicken McNuggets™ at 375° for 10-12 minutes or until
light brown and crispy. (cook only about 9 at a time.)

9. Drain on paper towels 3-5 minutes.

10. Place deep-fried nuggets on preheated cookie sheet in oven and bake
another 5-7 minutes.

11. Serve with your favorite McDonald’s dipping sauce.

675g (1½lb) Shin of Beef
2.3 litres (4 pints) Water or Stock
2 Leeks
2 Carrots
2 Turnips
2 Onions
3 tbsp Pearl Barley
Parsley
Salt & Black Pepper

Cut the beef into cubes
Place the beef and water in a large saucepan.
Bring to the boil, cover and simmer for 1½ hours.
Chop the vegetables and add with the barley.
Simmer for a further hour or until cooked.
Skim off any fat and adjust seasoning.
Garnish with chopped parsley.

Serves 4

20 Asparagus Spears, cut into 2.5 cm (1 inch) lengths
900ml (1½ pints) Vegetable or Chicken Stock
225g (8oz) Green Peas or chopped Spinach
150ml (¼ pint) Milk
25g (1oz) Butter
25g (1oz) Plain Flour
4 tbsp Double Cream
1 tsp Sugar
Salt and Pepper

Place the stock into a saucepan and bring to the boil.
Add the asparagus, the peas (or chopped spinach),
sugar and seasoning.
Simmer until the vegetables are tender.
Remove from the heat, allow to cool slightly.
Purée in a blender, food processor or pass through a sieve
Melt the butter in the saucepan, stir in the flour.
Whisk in the asparagus purée, add the milk and
adjust the seasoning.
Serve with a swirl of double cream.

Serves 4

8 Leeks
4 Potatoes
1200ml (2 pints) Hot Water or Vegetable Stock
75ml (3 fl oz) Sour Cream
2 tbsp Butter
2 tbsp Flour
Chopped Chives
Salt and Black Pepper

Slice the white parts of the leeks.
Peel and chop the potatoes.
Melt butter in large frying pan, sauté the leeks until
tender, do not allow them to brown.

Remove pan from heat.

Sprinkle flour over leeks, and return
pan to low heat.

Cook several minutes, stirring constantly,
until flour is well blended.

Remove from heat.

Add hot water or stock, a little at a time,
stirring constantly until blended.
Season to taste.

Add the potatoes, and simmer cook, partially covered
for 20 minutes or until potatoes are tender.

Remove and puree in until smooth.
Stir in sour cream and serve.

Garnish with finely chopped chives.

350g (12oz) Mashed Potatoes
275g (10oz) Haddock or Salmon
600ml (1 pint) Milk
15g (½ oz) Butter
1 Onion
1 Egg
1 tbsp Capers
1 tbsp Fresh Parsley
50g (2oz) Flour
Wholemeal Breadcrumbs
Salt & Black Pepper

Poach the fish in the milk for 5-7 minutes until tender.
Remove the skin and any bones from the fish, then flake.
Fry the finely chopped onion in butter until transparent.
Combine the fish, mashed potato, onion, chopped parsley
and capers, ensuring that the fish remains in flakes,
season well.

Shape into cakes and dip in beaten egg, then into well
season flour, then back into the egg and coat
with breadcrumbs.

Grill gently for 5 minutes on each side until browned.
Serve hot.

Serves 4

675g (1½lb) Braising Steak
397g (14oz) tin Chopped Tomatoes
300ml (½ pint) Red Wine Or Stock
160g (6oz) Button Mushrooms
2 Onions
2 Carrots
1 Clove Garlic,
2 tbsp Fresh Herbs
1 tbsp Tomato Puree
1 tbsp Oil
Salt & Black Pepper

Cut the beef into cubes
Heat the oil in an ovenproof casserole.
Add the steak and cook until browned,
remove from the casserole.
Add the chopped onions, chopped carrots and
crushed garlic cook until softened.
Return the steak, add the tomatoes, wine or stock,
herbs, tomato puree and seasoning.
Bring to the boil.
Pre-heat oven to 190°C; 375°F: Gas 5.cover
and cook for 1½ hours
Add the mushrooms cover and return
to the oven for a further 30 minutes.

Leek and Potato Soup

Serves 4

8 Leeks
4 Potatoes
1200ml (2 pints) Hot Water or Vegetable Stock
75ml (3 fl oz) Sour Cream
2 tbsp Butter
2 tbsp Flour
Chopped Chives
Salt and Black Pepper

Slice the white parts of the leeks.
Peel and chop the potatoes.
Melt butter in large frying pan, sauté the leeks until tender,
do not allow them to brown.
Remove pan from heat.
Sprinkle flour over leeks, and return pan to low heat.
Cook several minutes, stirring constantly,
until flour is well blended.
Remove from heat.
Add hot water or stock, a little at a time,
stirring constantly until blended.
Season to taste.
Add the potatoes, and simmer cook, partially covered
for 20 minutes or until potatoes are tender.
Remove and puree in until smooth.
Stir in sour cream and serve.
Garnish with finely chopped chives.

Eggnog

850 ml (1½ pint) Milk
850 ml (1½ pint) Cream
340ml (12fl oz) Brandy
170g (6oz) Sugar
110ml (4fl oz) Rum
110g (4oz) Icing sugar
6 Large eggs
Nutmeg to taste

Separate the eggs.
Beat the yolks slowly whilst adding the sugar;
until the mixture is pale and golden.
Now slowly add in the brandy and rum, then beat in the
milk and half the cream.
Set aside until just before serving.
Whisk the egg whites until stiff and fold into the mixture.
Whip the remaining cream and icing sugar until thick.
Top each glass with whipped cream and a little
freshly grated nutmeg.

Serves: 8

Leftover Turkey Casserole

450g (16oz) Mashed Potatoes
235ml (8fl oz) Cold Water
225g (8oz) Turkey Meat Diced cooked,
225g (8oz) Cheddar Cheese shredded
225g (8oz) Dry Stuffing Mix
140ml (5fl oz) Cream
5 tbsp Butter
2 tbsp Plain Flour
¼ tsp Black Pepper
¼ tsp Garlic Salt

Preheat oven to 180°C: 350°F: Gas 4
Melt 3 tablespoons butter in a saucepan over low heat stir
in flour, until mixed.
Slowly stir in cream and water, season with salt,
pepper and garlic salt.
Stir over low heat for 5 minutes.
Remove from heat.
Place turkey in a lightly greased baking dish.
Pour sauce over turkey, sprinkle with Cheddar cheese.
Spread mashed potatoes over cheese.
Melt 2 tablespoons butter and add to stuffing mix,
sprinkle stuffing over the potato.
Bake, uncovered, for 45 minutes.
Serves 8

Steak and Kidney Pie

900g (2lb) Steak
1 Beef Kidney
350g (12oz) Shortcrust Pastry
450ml (¾ pint) Beef Stock or Water
2 Onion
4 tbsp Suet
2 tbsp Butter
2 tbsp Flour
2 tbsp Parsley
1½ tbsp Worcester Sauce
½ tsp Salt
½ tsp Pepper

Wash the kidney, remove membranes and trim,
cut kidney in 1″ cubes.
Cube the steak into 1″ cubes.
Melt the suet in a heavy pan.
Add the chopped onions and cook, stirring often,
until lightly golden.
Add the steak and kidneys and fry until browned on all sides.
Add stock or water, Worcester sauce, salt, and
pepper bring to the boil.
Cover and cook over a low heat for 1½ hours, or
until the steak is tender.
Preheat the oven to 200°C; 400°F: Gas 6
Blend the butter with the flour to make paste.
Drop small pellets of this paste into the sauce
and stir to thicken it.
Place in a deep pie dish and sprinkle with parsley.
Cover with pastry, making a hole in the top to allow
steam to escape, brush with a little beaten egg or milk to glaze.
Bake about 30 minutes, or until well browned.

Faggots

450g (1lb) Pigs Liver
110g (4oz) White Bread
1 medium Onion
50g (2oz) Shredded Suet
½ tsp Dried Sage

Pre heat oven to 190°C; 375°F: Gas 5.
Coarsely mince the liver, onion and bread together,
add the suet and sage mixing well.
Divide the mixture into 8 and shape into balls
Place the mixture in a shallow baking tray
Bake in the centre of the oven for 40 minutes.
Serve with a thick onion gravy

Shepherds Pie

450g (1lb) Minced Lamb or Beef
450-675g (1-1½lb) Mashed Potatoes
285ml (½ pint) Stock
1 Onion
1 Large Carrot (Optional)
50g (2oz) Cheddar Cheese (Optional)
Cornflour
Salt and Black Pepper

Pre-heat oven to 180°C: 350°F: Gas 4.
Finely chop the onion and dice the carrot, if used.
Fry minced meat until lightly coloured and remove
from the pan and drain well.
Add the onion and carrot, cooking gently until the onion
is transparent and season to taste.
Return the meat, add the stock.
Add a little cornflour mixed with a few drops of water,
stirring well.
Bring to the boil and stir until thickened.
Transfer the mixture into a casserole dish.
Cover the mixture with an even layer of mashed potato.
Cover and bake for 30 – 40 minutes.
Uncover and sprinkle with grated cheese and bake for a
further 15 minutes.
Alternatively, bake for 30 – 60 minutes, remove from the
oven and sprinkle with grated cheese and place under
a very hot grill.

Serves: 4-6

Lancashire Hot Pot

Ingredients

700g (1½ lb) Middle Neck of Lamb
450g (1lb) Potatoes
300ml (½ pint) Lamb or Beef Stock
2 Onions
2 Carrots
1 small Turnip
Butter or Dripping

Method

Pre-heat oven to 190°C; 375°F: Gas 5.
Slice the vegetables, trim the lamb.
In a large casserole dish place alternate layers of
vegetables and lamb ending with a layer of potatoes.
Pour over the stock.
Brush the potatoes with a little melted butter or dripping.
Cover and bake for 1½ hours.
Remove from the oven uncover and brush the potatoes
with melted butter or dripping.
Return to the oven for another 30 minutes,
uncovered, to brown the potatoes.

Shortcrust Pastry

information

Shortcrust pastry:
A rich, flaky dough with a high proportion of fat to flour.
Also called pate brisee, this is used for flans, tarts
and quiches and for single and double-crust pies. Shortcrust
pastry is used for pies, flans, tartlets and a wide range of
savoury and sweet dishes. The pastry should be crisp and light,
yet firm in texture. Remember, Pastry is only as good as the
flour you use. Don’t buy cheap flour.

ingredients
2 cups (225 g) plain flour (All purpose)
1 pinch of salt
1/2 stick (2 oz) 50 g butter or block margarine
2 oz (50 g) lard
chilled water

method

1. Sift the flour and salt into a bowl. Add the fats.
Cut into the flour with a knife then rub in with your
fingertips. The mixture should resemble fine breadcrumbs.

2. Sprinkle water over the crumbs. Mix to a stiff crumbly-looking
paste with a round-ended knife. Draw together with fingertips,
turn out on to a lightly floured work surface.

3. Knead quickly until smooth and crack free.

4. Roll out and use as required.

Storing Shortcrust Pastry
1. Wrapped in cling film, uncooked shortcrust pastry dough
will keep for up to three days in the refrigerator.

2. For convenience a supply of ‘rubbed-in’ mixture (ie. fat)
rubbed into flour in the correct proportions can be kept for
a week or two in an airtight container or polythene bag in
the refrigerator. Remove 30 minutes before mixing
in the chilled water.

3. Both baked and unbaked shortcrust pastry freeze well.
Thaw unbaked dough at room temperature before unwrapping,
but rolled out pastry cases may be cooked from frozen,
allowing a little extra time to bake.

Chicken tikka masala

Serves 4
Ingredients

* Groundnut oil
* 1 large onion, peeled
* 2 fresh green chillies
* 1″ piece of ginger, peeled
* 3 garlic cloves, peeled
* ½ tsp red chilli powder
* 1 tsp turmeric
* 2 tsp garam masala
* 1 tbsp soft brown sugar
* 1 tbsp tomato puree
* 400g tinned chopped tomatoes
* 4 boneless chicken breasts (approx 150g each), cubed
* 10 dried curry leaves
* 4-6 tbsp natural yoghurt
* Handful of fresh coriander leaves, chopped

For the steamed rice

* 400g basmati rice, rinsed
* 600ml cold water
* Salt and pepper
* 3 cardamom pods, lightly crushed
* 2 star anise

1. Heat two tablespoons of groundnut oil in a pan.
Slice the onion and fry in the oil. Meanwhile, deseed and
chop the chilli, chop the ginger and add to the hot pan,
crush in the garlic and cook for 2-3 minutes to soften.

2. Add the chilli powder, turmeric, garam masala and sugar
and cook for 1-2 minutes. Next, add the tomato puree and
chopped tomatoes to the pan and allow them to cook for
a further few minutes.

3. Transfer the sauce to a food processor and blend until smooth.

4. Add a tablespoon of fresh groundnut oil into the pan and
fry the chicken pieces until lightly coloured. Pour in the
blended sauce and add the curry leaves. Simmer gently for
10 minutes or until the chicken is cooked through.

5. Place the rice in a saucepan, add the cold water and season
with salt and pepper. Lightly crush the cardamom pods with your
fingers and add to the pan with the star anise. Cover with a lid
and cook for 10 minutes. Remove from the heat and allow the rice
to steam for a further 5 minutes. Remove the cardamom and star anise.
Fluff up the rice with a fork and set aside.

6. Stir in the yoghurt to the chicken curry along with half the
chopped coriander. Serve with the steamed rice and garnish
with the remaining coriander.

this is a Gordon Ramsay recipe

Smoked Cod Pie

Serves 4

Ingredients

900g (2lb) Mashed Potato (boil and mash aprox 4/5 medium size spuds)
450g (1lb) Smoked Cod
300ml (½ pint) Milk or Cream
225g (8oz) Onions, chopped
225g (8oz) Peas, shelled
25g (1oz) Flour
25g (1oz) Butter
1 tsp Dry Mustard

Method

Pre-heat oven to 200°C: 400°F: Gas 6.
Heat the butter in a large frying pan.
Add the onion and cook until soft and transparent, do not brown.
Remove from heat an stir in flour and mustard.
Add the milk, stirring continuously.
Return to the heat, stirring until thickened.
Add the cod, cut into ½ inch cubes and peas.
Place into an ovenproof dish and cover with mashed potatoes.
Bake for 35-45 minutes, or until golden brown.

Option: You can add 2-3 ounces of cheddar
cheese to the sauce and some more on the top of

the potatoes.

Beef Wellington

Serves 8

1.5 kg (3 lb) Fillet of Beef
375g (13 oz) Puff Pastry
225g (8 oz) Button Mushrooms
175g (6 oz) Smooth Liver Pate
1 Egg
40g (1½ oz) Butter
1 tbsp Vegetable Oil

Pre-heat oven to 220°C: 425°F: Gas 7
Trim and tie up the beef at intervals with fine string so it
retains its shape.
Heat the oil and 15g (½ oz) of the butter in a large
frying pan, add the beef and seal and lightly colour on all sides.
Roast for 20 minutes, allow the beef to cool then remove the string.
Fry the sliced mushrooms in the remaining butter until soft,

allow to cool and mix with the pate.
On a lightly floured surface, roll out the pastry into a
large rectangle to a thickness of 0.5 cm (¼ inch).
Spread the pate and mushroom mixture along the centre of the pastry.

Place the meat on top in the centre.
Brush the edges of the pastry with the beaten egg.
Fold the pastry edges over and turn over so that the join is
underneath, folding the ends under the meat.

Place on a baking tray.
Decorate with leaves cut from the pastry trimmings,
brush with the remaining egg.
Bake for 50-60 minutes, covering with foil after
25 minutes.
Allow to rest for 10 minutes before serving.

Pease Pudding

225g (8oz) Dried Split Peas (soak for 12 hours overnight)
900ml (1½ pints) Beef Stock (optional)
300 ml (½ pint) Water or Vegetable Stock
1 small Onion
1 Bouquet Garni
1 Egg
Salt & Black Pepper

Soak the peas as instructed.
Drain the peas and place in a pan with the halved onion,
bouquet garni and 300 ml (1/2 pint) of water or vegetable stock.
Bring to the boil, cover and simmer for approx. an hour or until tender.
Stir occasionally, adding extra boiling water or stock as required.
Blend the peas to produce a smooth puree, add the beaten egg and season.
The puree should resemble a thick paste.
Either place the puree into a greased and floured pudding cloth,
tie it securely and boil in the beef stock for 1 hour.
Alternatively, place in a shallow, greased ovenproof dish, level
the surface and bake in a pre-heated oven 180°C; 350°F:
Gas 4 for 30 minutes.

Yorkshire Pudding

Serves 4-6

Ingredients

300ml (½ pint) Milk
110g (4 oz) Plain Flour
1 Egg
Oil, Lard or Dripping

Method

Place the flour in a bowl, then make a well in the
centre and break in the egg. Mix in half the milk using a
wooden spoon, work the mixture until smooth then add the
remaining milk.Beat or whisk until fully combined and the
surface is covered with tiny bubbles.
Allow to rest for 15 to 30 minutes, whisk again before use.
Pre-heat oven to 220°C; 425°F: Gas 7.
Place a teaspoon of fat into 12 individual deep bun tins or
a single large tin and place in the oven until the fat is very hot.
Pour the batter into the tins and bake for 10 to 15 minutes
for individual puddings (or 30 to 35 minutes if using a large tin)
or until risen and golden brown.
Though not vegetarian this has been added because they are
tasty when baked if filled with a savoury filling.

Christmas Mincemeat

Ingredients

680g (1lb 8oz) Dried Currants
565g (1lb 4oz) Brown Sugar
450g (1lb) Cooking Apples, peeled, cored, and finely chopped
340g (12oz) Sultanas
340g (12oz) Raisins
170g (6oz) Mixed Peel, chopped
170ml (6fl oz) Brandy
1 tsp Ground Allspice
1 tsp Ground Nutmeg
1 tsp Ground Cinnamon
2 Lemons, grated zest and juice

Place all the ingredients In a large bowl, mix well to combine.
Cover with clingfilm and allow to stand overnight.
Pack the mixture into sterilised jars and close tightly.
Leave in the refrigerator for 4 to 6 weeks.
Stir the mixture well before using.

Blackcurrant Jam

Makes: 4.5kg (10lb)

Ingredients

2.7kg (6lb) Sugar
1.8kg (4lb) Blackcurrant
1.8lt (3 pints) Water

Method

Wash the blackcurrants and remove stalks and any leaves.
Place all of the fruit into a heavy bottomed saucepan
and cover with water. Bring to the boil and cook, stirring
occasionally for 30 – 35 minutes or until the fruit is tender.

Remove from the heat, add the sugar, stir until fully dissolved.
Place the sugar in an ovenproof bowl and put it in the centre
of a pre-heated oven for 10 – 15 minutes.

Remove the pan from the heat and stir in the sugar,
until fully dissolved.
Bring to the boil and cook rapidly until the
setting point is reached.
Skim the surface if necessary and pot.

Strawberry Jam

Ingredients

Makes: 4.5kg (10lb)

2.7kg (6lb) Strawberries
2.7kg (6lb) Sugar
2 Lemons

Method

Wash and hull the strawberries, drying thoroughly.
Place the strawberries into a heavy bottomed saucepan
with the juice of the two lemons.
Preheat oven to 110°C: 225°F: Gas ¼.

Place the sugar in an ovenproof bowl and put it
in the centre of the oven for 10 – 15 minutes.
Cook the strawberries over a low heat for about 15 minutes,
until tender and the juices are running.

Remove the pan from the heat and stir in the sugar,
until fully dissolved.
Bring to the boil and cook rapidly for 10 – 15 minutes
until the setting point is reached.
Skim the surface if necessary and pot.

Lemon curd

Ingredients
4 lemons, rind and juice
4 eggs
110g/4oz butter
450g/1lb sugar

Method
1. Grate rind of lemons and squeeze out juice. Put sugar, rind and juice,

butter and beaten eggs into a large basin on top of a

pan of simmering water. Stir with a wooden spoon until thick

and curd coats the back of the spoon. Pour into warm sterile

jars, cover, seal and label.

Refrigerate.

Chicken Stir FryIngredients

Chicken pieces
Red Pepper x 1
Yellow Pepper x 1
Onion x 1
Garlic Clove x 2
2 pckts of Black Bean Soy Sauce
Egg Noodles

Method

1. Place 2 tbsp of oil into a large wok and fry
the chicken until browned.

2. Meanwhile, slice the peppers,
onion and garlic finely.

3. Once chicken has cooked, add the peppers,
onions, and garlic to the wok and fry for
a further 2-3 mintutes.

4.  Add the black bean sauce and stir altogether.

5. Cook the egg noodles according to packet -
usually in a large saucepan of boiling water
for around 4-5 minutes.

Preparation Time: 15-20 minutes

Cooking Time: 10-20  minutes

Apple Crumble

ingredients

* 4 apples – peeled, cored and sliced
* 100g (3 oz) dark brown soft sugar
* 125g (4 oz) plain flour
* 150g (5 oz) caster sugar
* 1 teaspoon ground cinnamon
* 1/4 teaspoon salt
* 1 egg, beaten
* 2 tablespoons butter, melted

preparation method

1. Preheat oven to 190 C / Gas mark 5.

2. In a 23cm (9 in) square baking dish, mix sliced
apples with brown sugar. In a large bowl, mix together
flour, caster sugar, cinnamon and salt. In a small bowl,
beat together egg and melted butter. Stir into flour mixture.
Spread evenly over apples.

egg is optional

3. Bake in preheated oven for 30 to 40 minutes,
or until topping is golden

4. Serve with custard or ice-cream

Doughnuts

Ingredients

1 tbsp yeast
4 tbsp caster sugar
150ml/5¼fl oz milk, warmed
225g/8oz plain flour, plus extra for dusting
¼ tsp salt
50g/2oz butter, melted
1 free-range egg, beaten
300ml/10½fl oz vegetable oil, for deep-frying
jam of your choice

Method

1. Mix the yeast with half a teaspoon of the sugar
and two tablespoons of the warm milk. Place in a warm
place to rest for 15 minutes, or until frothy.

2. Sift the flour and salt into a large bowl. Stir in
one tablespoon of the sugar.

3. Make a well in the flour and pour in the yeast mix,
the rest of the milk, the melted butter and the egg.
Mix to make a dough and then knead, cover the bowl and
leave to stand for 45 minutes, or until the dough
has doubled in size.

4. On a floured work surface, knead the dough for five minutes,
then divide into 12 balls and place in a warm place for
30 minutes, or until they have doubled in size.

5. Heat the oil in a deep pan until it reaches 190C/375F,
or a cube of bread dropped in sizzles and turns golden
in 30 seconds.
(CAUTION: hot oil can be dangerous. Do not leave unattended.)

6. Gently lower the dough balls one at a time into the
hot oil, in batches of two or three, and fry for 3-5
minutes or until golden-brown, and then carefully turn over.
Remove from the hot oil with a slotted spoon and
drain on kitchen paper.

7. Roll the hot doughnuts in the remaining sugar.
Make a small slit in the doughnut with the tip of a
knife, and fill with a teaspoon of jam or any puree you link

Serve.

Raspberry Summer Pudding

INGREDIENTS

* 300 g white sugar
* 15 ml water
* 370 g fresh raspberries
* 6 slices white bread
* 60 g whipped cream

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DIRECTIONS

1. In a saucepan over medium heat, combine the sugar,
water, and raspberries. Cook, stirring carefully so as
not to damage the berries, until the mixture is hot,
and the sugar is dissolved. Set aside to cool slightly.

2. Line a 1 quart bowl with 5 slices of bread. Pour
the raspberry mixture over the bread, and place the
last slice of bread on top. Cover the bowl loosely
with plastic wrap. Place a weight on top of the bowl
(canned goods work well), and refrigerate overnight.

3. The next day, remove plastic wrap, and invert
onto a plate. Serve chilled, with
whipped cream on the side.

English Cottage Pie

INGREDIENTS

* 455 g lean ground beef
* 1 onion, diced
* 3 carrots, diced
* 15 g all-purpose flour
* 1 g ground cinnamon
* 5 g Italian seasoning
* 8 g chopped fresh parsley
* 355 ml beef broth
* 15 g tomato paste
* salt and pepper to taste
* 4 potatoes, peeled and diced
* 55 g butter, softened
* 235 ml milk
* salt and pepper to taste
* 115 g shredded Cheddar cheese

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DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C).

2. To Make Meat Filling: Place a large skillet over medium heat.
Crumble in ground beef and saute 1 minute. Add onion and carrot,
then continue to saute until meat is no longer pink and onion
begins to brown, about 5 minutes. Mix in flour, cinnamon,
mixed herbs, and parsley.

3. In a small bowl, combine beef broth and tomato paste.
Mix together, then add to beef mixture. Add salt and
pepper to taste. Lower heat and simmer mixture for 15 minutes,
stirring occasionally, until almost all of liquid has been
absorbed. Spoon mixture into a 9 inch pie plate.

4. To Make Potato Topping: Place diced potatoes in a
medium saucepan. Cover with water and place over high heat.
Allow to come to a boil. Boil for 15 minutes, or until
potatoes are tender. Drain.

5. Mash potatoes until smooth, then add butter or margarine,
followed by milk. Whip until fluffy. Add salt and pepper to taste.
Spread potatoes over beef filling. Sprinkle with
grated Cheddar cheese.

6. Bake in preheated oven for 25 minutes, until top is
browned and cheese is bubbly.

Mince & Dumplings

Ingredients for Mince:

a little oil
1 onion, chopped

1 clove garlic, or to your taste

1 small carrot

500g Mince Beef
3 oxo stock cubes or use bisto
grave granuals to your gravy standards
salt and pepper to taste
1 jug of water

Ingredients for Dumplings

4oz Self-raising flower
2oz suet
Pinch of salt
Cold water (5Tbsp approx)

Method

Fry the onion garlic and carrot in the oil for 5/10 minutes
or until they are  lightly browning.
Add the mince, water, just as much as needed (to cover).
Bring to the boil and turn down to simmer for 10 mins
add oxo or bisto granuals to your standard of gravy.
transfer this into a oven dish.

For the dumplings:
Mix the flour, suet and salt with the water.
Make into a pliable dough. Divide into either 8 small
dumplings or 4 bigger ones.

Place the dumplings in the oven dish and place in oven for
about 30 minutes or until dumplings are golden brown.

Once cooked serve with Mash and the green veg of your choice.

Chicken with tomatoes and oregano

Ingredients
4 chicken breasts
1 brown onion, finely chopped
2 cloves garlic, crushed
125ml vegetable stock
2 x 400g cans chopped tomatoes
2 tbsp tomato paste
1 tsp artificial sweetener or balsamic vinegar
500g button mushrooms
2 tsp oregano
2 aubergines, halved and then quartered
2 tbsp olive oil
Freshly ground black pepper
Steamed brown rice, to serve

Method
1. Cook the chicken breasts in a lightly oiled saucepan
until browned on both sides. Remove from the pan and set aside.

2. Add the onion, garlic and stock to the same pan and cook
uncovered for about five minutes. Return the chicken to the
pan then add the tomatoes, tomato paste, sweetener or vinegar
mushrooms and oregano and simmer covered for 1 hour.

3. After an hour, remove the lid and simmer for a
further 15 minutes. During this time lightly oil the
aubergines and brown under a preheated grill.
4. Season with black pepper to taste. Serve the chicken
with the aubergines on a bed of steamed brown rice.

Rosemary lamb with pot-roasted turnips

Ingredients
For the lamb
1 leg of lamb, about 2kg/4½lb, hip joint removed
(sometimes sold as ‘Ezi Carve’ lamb)
4 garlic cloves, cut into slices
6 anchovy fillets, quartered
freshly ground black pepper
2 tbsp olive oil
10-12 branches of rosemary
100g/3½oz black olive paste
½ lemon, juice only
For the turnips
2 medium turnips, cut into chunks
8 garlic cloves
salt
freshly ground black pepper
30g/1¼oz butter
1 tsp white wine vinegar
2 tbsp chopped flatleaf parsley

Method
1. Dry the lamb well and hang or rest in a cool,
dry spot until its surface is dry to the touch.
This makes all the difference to the flavour.

2. Trim off and discard the excess fat. Make incisions
all over the meat using a small sharp knife, creating
small pockets about knuckle deep.

3. Stuff a garlic sliver and a piece of anchovy into each
incision and season the surface well with pepper.

4. Heat half the oil in a flameproof, heavy-duty baking
pan and brown the lamb on all sides over a medium-high heat.

5. Allow to cool.

6. Preheat the oven to 200C/400F/Gas 7.

7. Stretch a good length of string along the work
surface and overlap the branches of rosemary along
the length of the string.
8. Smear the lamb with the olive paste and place
it on the rosemary at one end. Roll it up so that it’s
completely encased in the rosemary and tie the string
tightly to secure. It doesn’t matter how crudely you do this -
as long as the rosemary stays in place.

9. Return the lamb to the baking pan, drizzle with the remaining
oil and the lemon juice and place in the oven.

10. Roast for 15 minutes per 500g/1lb2oz, plus 15 minutes more,
turning occasionally to cook evenly.

11. Remove from the oven and rest the meat for one-third of
the time it took to cook. This ensures a perfectly pink result.

12. Reserve the rosemary for garnish, carve and serve.

13. For the turnips, bring a pan of water to the boil and
add the turnips, garlic and half a teaspoon of salt.

14. Simmer gently until the turnips are tender, about 15 minutes.
Drain.

15. Add the butter to the pan and heat gently until foaming. Return
the turnips and garlic in a single layer and cook over a gentle
heat until golden brown, 5-10 minutes.

16. Add the vinegar and parsley and season to taste with salt
and freshly ground black pepper.

17. Serve immediately.

Caramelised hazelnut cheesecake

Ingredients
For the cheesecake
150g/5½oz ready-made shortbread biscuits, crushed
2 tbsp clear honey
150g/5½oz mascarpone
2 tbsp double cream, whipped
1 tbsp hazelnut liqueur
1 vanilla pod, seeds only
2 tbsp chopped hazelnuts
1 tbsp icing sugar
1 tsp lime juice
For the hazelnut praline
100g/3½oz caster sugar
100g/3½oz hazelnuts
chocolate, grated, to decorate

Method
1. Place the crushed biscuits and honey into a food processor
and blend together. Place a chefs’ ring onto a serving
plate and press the biscuit mixture into the bottom of
the chef’s ring.

2. Place the mascarpone and cream into a bowl and mix together.
Fold in the liqueur, vanilla seeds, hazelnuts,
icing sugar and lime juice.

3. Place the cream mixture into the chefs’ ring on top of the
biscuit mixture. Level off the top with a knife. Transfer
into the fridge to chill.

4. For the praline, melt the sugar in a clean pan over a
low medium heat, until it has melted. When it caramelises
or darkens in colour, add the hazelnuts.

5. Quickley pour the hazelnut and sugar mixture onto an
oiled baking sheet and leave to set until cool. Once set,
break into shards and use to decorate the top of the cheesecake
6. To serve, carefully remove the chefs; ring from the
cheesecake and grate the chocolate over the top.

Creamy spinach soup

Ingredients
1 tbsp olive oil
¼ onion, chopped
1 garlic clove, crushed
150ml/¼ pint water
200g/7oz fresh spinach
salt and freshly ground black pepper
2 tbsp crème fraîche
1 tbsp chopped fresh parsley

Method
1. Heat the olive oil in a saucepan. Add the onion
and garlic and sweat for a few minutes.

2. Add the water and spinach, and stir until the
spinach has wilted. Season with salt and freshly
ground black pepper, then add the crème fraîche.
Heat through completely.

3. Blend using a small hand blender until smooth.
Pass through a sieve into a warm soup bowl and
sprinkle with parsley. Serve immediately.

Roasted balsamic vegetables with aromatic wild rice

Ingredients
1 packet of filo pastry
3 tbsp sunflower oil
250g/9oz wild rice
1 bouquet garni sachet
1 small pumpkin, finely sliced
1 large courgette, diced
50g/2oz button mushrooms
1 red pepper, diced
100g/4oz French beans, steamed
1 small radicchio
2 tbsp balsamic vinegar
5 tbsp olive oil
salt and freshly ground black pepper
2 large sprigs of rosemary
1 bunch parsley, chopped

Method
1. Preheat the oven to 180C/350F/Gas4.

2. Place a 10cm/4in wide flan ring upside down on a baking sheet.
Lightly grease the  outside of the flan ring.

3. Brush five sheets of pastry with sunflower oil and place
over the flan ring in layers at different angles, resulting in a star shape. Place in the

oven
for about 10 minutes or  until golden brown. Leave to cool for
five minutes, then carefully  lift the nests off the rings and place upturned on a dinner

plate. This needs to be done
three more times, until  you have four baskets. At this stage,
raise the temperature of the oven to 200C/400F/Gas6.

4. Wash the rice thoroughly. Add to a large pan of water with
the bouquet garni and bring  to the boil. Simmer on a low heat
for 40 to 45 minutes, until the grains have
split and are tender.

5. Meanwhile, place all the vegetables in a large bowl and mix.
Blend together the balsamic  vinegar, olive oil, seasoning and
one sprig of rosemary. Pour over the vegetables and set aside for 30 minutes for the

vegetables to marinate.

6. Grease a large roasting tray and spread the vegetables
evenly over the tray. Cover with foil and place in the oven for 15 minutes.
Remove the foil and roast for a further 15 minutes.

7. To serve, fill each filo nest with the roasted vegetables
and marinating juices. Add the wild rice around the edge of
the basket and garnish with the parsley and rosemary.

Sausage, Apple and Cranberry Stuffing

INGREDIENTS (Nutrition)

* 70 g cubed whole wheat bread
* 130 g cubed white bread
* 455 g ground turkey sausage
* 160 g chopped onion
* 90 g chopped celery
* 2 g dried sage
* 2 g dried rosemary
* 0.7 g dried thyme
* 1 Golden Delicious apple, cored and chopped
* 90 g dried cranberries
* 20 g minced fresh parsley
* 1 cooked turkey liver, finely chopped
* 180 ml turkey stock
* 55 g unsalted butter, melted

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DIRECTIONS

1. Preheat oven to 350 degree F (175 degree C).
Spread the white and whole wheat bread cubes in a
single layer on a large baking sheet. Bake for 5 to 7
minutes in the preheated oven, or until evenly toasted.
Transfer toasted bread cubes to a large bowl.

2. In a large skillet, cook the sausage and onions
over medium heat, stirring and breaking up the lumps
until evenly browned. Add the celery, sage, rosemary,
and thyme; cook, stirring, for 2 minutes to blend flavors.

3. Pour sausage mixture over bread in bowl. Mix in
chopped apples, dried cranberries, parsley, and liver.
Drizzle with turkey stock and melted butter, and mix lightly.
Spoon into turkey to loosely fill.

Sausage Casserole

ingredients:

8 medium size good quality sausages (two per person).
I medium sized onion (leeks will do if you prefer)
4 shallots roughly chopped
2 capsicum peppers, sliced
2 crushed garlic cloves
1 400g tin of chopped tomatoes
1/2 pint of chicken stock
1 400g tin of lentils
1 tablespoon of cider vinegar
2 teaspoons of brown sugar
2 medium sized potatoes peeled and diced into cubes
1 sprig of chopped rosemary
Knob of butter

instructions:

1. Melt the butter in a large heavy bottomed
casserole dish on a medium heat on top of the stove.
Pierce the sausages then brown all over.

2. Set aside the sausages, add the onions, shallots
and garlic to the dish, cook slowly for about five
minutes or until they start to become tender.

3. Add the cubed potatoes and fry for a further five
minutes, taking care not to burn the onions and garlic.

4. Add the chicken stock gradually,
stir well and add the sausages.

5. Slowly introduce half the rosemary
and all of the other ingredients.

6. You are looking for the liquid to cover
all of the sausages, the liquid to reduce
down during cooking by as much as half.

7. Continue to cook on the stove for a few minutes
gradually increasing the heat until the pot is s
immering. Taste the casserole, if it’s too
acidic add a pinch or two of brown sugar.

8. Cook uncovered for about an hour in the oven at 180?C.

9. Remove from the oven, garnish with the remaining
rosemary serve with fresh broad beans and rice,
polenta or couscous.

or my fav mashed potato…

bloomin

Ingredients

• 250g unsalted butter
• 200g dark Fairtrade chocolate
(70% cocoa solids), broken up
• optional: 75g dried sour cherries
• optional: 50g chopped nuts
• 80g cocoa powder, sifted
• 65g plain flour, sifted
• 1 teaspoon baking powder
• 360g caster sugar
• 4 large free-range or organic eggs
• optional: zest of 1 orange
• optional: 250ml crème fraîche

Method.

Preheat your oven to 180°C/350°F/gas 4.
Line a 25cm square baking tin with greaseproof paper.
In a large bowl over some simmering water, melt the
butter and the chocolate and mix until smooth.
Add the cherries and nuts, if you’re using them,
and stir together. In a separate bowl, mix together
the cocoa powder, flour, baking powder and sugar, then
add this to the chocolate, cherry and nut mixture.
Stir together well. Beat the eggs and mix in until
you have a silky consistency.

Pour your brownie mix into the baking tray, and place
in the oven for around 25 minutes. You don’t want to
overcook them so, unlike cakes, you don’t want a skewer
to come out all clean. The brownies should be slightly
springy on the outside but still gooey in the middle.
Allow to cool in the tray, then carefully transfer to a
large chopping board and cut into chunky squares.
These make a fantastic dessert served with a dollop
of crème fraîche mixed with some orange zest.

Christmas cake

Ingredients
225g/8oz plain flour
1/4 tsp salt
1/2 tsp mixed spice
1/2 tsp ground cinnamon
200g/7oz butter
200g/7oz dark brown sugar
2 tbsp black treacle
1 tbsp marmalade
1/4tsp vanilla essence
4 eggs, lightly beaten
800g/1 3/4 lb mixed dried fruits
100g/3 1/2 oz chopped mixed peel
150g/5oz glace cherries, halved
100g/3 1/2 oz blanched almonds, chopped
brandy

To Decorate the Cake:
200g/7oz marzipan
1-2 tbsp apricot jam, warmed
Royal Icing
3 egg whites
600g/1lb 5oz icing sugar, sieved
11/2tsp liquid glycerine – optional
1 tbsp lemon juice

Method

1. Heat the oven to 150C/300F/Gas2. Grease a 20cm/8inch
round or an 18cm/7inch square cake tin and line the bottom and
sides with baking parchment.

2. Sieve the flour, salt, mixed spice and cinnamon into a bowl.

3. Cream the butter and the sugar in a large mixing bowl
and then mix in the sugar, treacle, marmalade and
vanilla essence until light and fluffy.

4. Mix the eggs a little at a time into the mixture adding a
tablespoon of flour mixture with the last amount.

5. Fold in the remaining flour mixture until well mixed and
then mix in the dried fruit, mixed peel,
glace cherries and the almonds.

6. Turn the mixture into the prepared tin and
make a slight hollow in the centre.

7. Bake in the oven for 3 hours and then test with a skewer.
If not ready bake for up to another hour testing every 20
minutes until the skewer comes out clean.

8. Remove from the oven and leave to cool in
the tin for 15 minutes.

9. Turn out on to a wire rack and leave to cool.
10. Once cool, make a few holes in the cake with
a skewer and pour over 3-4 tbspof brandy.
Let the brandy soak into the cake.

11. Store the cake wrapped in foil and in an airtight
tin or plastic container, holes side up.

12. OPTIONAL: For a rich and moist cake, spoon over a
few tablespoons of brandy every week until you
are ready to ice and decorate your cake.

To Decorate the Cake:

1. Place the cake on a foil board or cake plate.

2. Dust your hands and the work surface with a
little icing sugar and knead the marzipan until soft.

3. Roll out half the marzipan to fit the top of
the cake and roll out the rest in strips to fit
around the sides of the cake.

4. Brush the cake all over with the warmed apricot
jam and then place the marzipan on top and around the cake.

5. Cover the cake with a clean tea towel and then leave
in a cool place for at least one day.

6. To make the icing, lightly whisk the egg whites adding
the sugar at intervals. Beat well until the icing
reaches soft peaks. Add the glycerine if using
and the lemon juice.
7. Spread icing all over cake either flat iced using a
clean ruler or by forming soft peaks.
Decorate with Christmas ornaments.

Roast duck breast with cherry sauce

Ingredients
4 duck breasts
sea salt and freshly ground black pepper
olive oil
For the cherry sauce
1 shallot, finely chopped
75g/2½oz cherry jam
1 tbsp red wine
1 tbsp raspberry vinegar
1 orange, juice only
Serving suggestion – braised Little Gem lettuce with peas
4 shallots
50g/1¾oz butter
3 Little Gem lettuce hearts
100g/3½oz frozen peas
100g/3½oz chicken stock
2 small knobs of butter
small bunch of flatleaf parsley
salt and freshly ground black pepper

Method
1. First, prepare the duck. Score the skin a couple of times
with a sharp knife. Season well.

2. Heat a frying pan with a little olive oil. When hot,
sear the duck, skin side down, until golden brown.
Remove from the heat and put the duck breasts into a baking dish.
Cook in a hot oven for four minutes (rare); seven minutes (medium);
10 minutes (well done). Remove the duck from the oven to rest.

3. Meanwhile, make the cherry sauce. Sauté the shallot over
a gentle heat until transparent. Now add the jam, wine and
raspberry vinegar. Let the mixture bubble gently until
it reduces to a syrup.

4. Remove from the heat and stir in the orange juice.
Serve immediately or keep warm in a bain marie.

5. To make the lettuce and peas, slice the shallots and
sauté gently in the butter. When soft, add the Little Gem
lettuces cut side down. Allow to gently brown and soften.

6. Now add the peas and the stock. Cover the pan and simmer
for 10 mins until the peas and lettuce are cooked.

7. Take the pan off the heat and stir in the remaining butter.
Add the parsley and season.

8. Serve immediately with the duck sliced into three,
placed on top of the braised lettuce.
Drizzle over the cherry sauce.

Chicken Pot Pie

INGREDIENTS

* 455 g skinless, boneless chicken breast halves – cubed
* 120 g sliced carrots
* 150 g frozen green peas
* 60 g sliced celery
* 75 g butter
* 55 g chopped onion
* 40 g all-purpose flour
* 3 g salt
* 0.5 g black pepper
* 0.5 g celery seed
* 415 ml chicken broth
* 160 ml milk
*
* 2 (9 inch) unbaked pie crusts

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DIRECTIONS

1. Preheat oven to 425 degrees F (220 degrees C.)

2. In a saucepan, combine chicken, carrots, peas,
and celery. Add water to cover and boil for 15 minutes.
Remove from heat, drain and set aside.

3. In the saucepan over medium heat, cook onions
in butter until soft and translucent. Stir in flour,
salt, pepper, and celery seed. Slowly stir in chicken broth and milk.
Simmer over medium-low heat until thick. Remove from heat and set aside.

4. Place the chicken mixture in bottom pie crust. Pour hot
liquid mixture over. Cover with top crust, seal edges, and
cut away excess dough. Make several small slits in the top
to allow steam to escape.

5. Bake in the preheated oven for 30 to 35 minutes, or
until pastry is golden brown and filling is bubbly. Cool
for 10 minutes before serving.

Lemon Drizzle Squares

Ingrediants                         Topping
————————————————-

175g/6oz Butter or block       60g/2oz caster sugar
margarine, softened                  1 small lemon

175g/6oz caster sugar

3 eggs beaten

175g/6oz self-raising
flour

2 small lemmons

————————————————-

Method
————————————————-

1) Preheat oven to >180c / 350f / gas 4
grease a 18cm/7″ square cake tin and line the base with
non stick baking paper….

2) Place the butter or margarine and sugar in a bowl. Add the
eggs and sift in the flour. Finely grate the zest from the
2 lemons in to the bowl.

3) Beat together for about 2 min’s until the mixture is light
and fluffy. Spoon into the tin and spread level. Bake for
about 35-40 min’s untill firm and golden. Cool in the tin..

4) To make the topping, cut the zest from the lemon into thin
strips and put to one side. Squeeze the juice from the lemon
into a small pan. Add the sugar and warm untill it dissolves
now add the strpis of zest and cool slightly. Spoon the syrup
and zest over the cake while still warm. Scatter with a little
extra caster sugar and cut into 9 squares..

(c) 2008 http://recipes.bwlewis.info  D. Lewis