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December 2007 - Oven Baked Christmas Ham

Something  Seasonal and Really Tasty

INGREDIENTS
1    3 Kilo Ham (Lightly salted- unsmoked or very lightly smoked)

For the Glaze
1    Egg yolk
½   Tablespoon Sugar
3    Tablespoons Prepared Mustard
3    Tablespoons fine dry Breadcrumbs

Method  
(1)   Place the ham, rind upwards, on a rack in a roasting tin lined with foil
(2)   Insert a meat thermometer into the thickest part of the ham
(3)   Bake in the oven at 300ºF/150 ºC  for 60-75 minutes per kg or till the thermometer reads 150ºF/75ºC
(4)   Remove the rind and brush the top of the ham with the egg yolk, sugar and mustard stirred together
(5)   Sprinkle with bread crumbs
(6)   Return to the oven and bake at 450ºF/230ºC until golden brown
(7)   Garnish with kale, prunes and an apple or orange (optional)
(8)   Allow to cool before cutting into generous slices and serve as an alternative/addition to the traditional turkey with roast potatoes and all the trimmings

Gobble, gobble, gobble!

November 2007 - Firework Cookies

INGREDIENTS

1      Cup of softened, unsalted butter
1      Cup of crunchy peanut butter
1      Cup of granulated sugar
1      Cup of firmly packed light brown sugar
2      Eggs
2½   Cups of all purpose flour
1      Teaspoon of baking powder
1½   Teaspoons of baking soda
½     Teaspoon of salt

 

Method

(1)     Cream together the butter, peanut butter and both sugars
(2)     Beat in eggs
(3)     In a separate bowl, sift together the flour, baking powder, baking soda, and salt
(4)     Stir the sifted mix into the batter
(5)     Put batter in refrigerator for about one hour
(6)     After the hour remove from the refrigerator, roll into one inch balls and put them on baking sheets
(7)     Flatten each ball with a fork, leaving  a criss-cross pattern on the top
(8)     Preheat the oven to 190ºC, 375ºF, gas mark 5
(9)     Bake the cookies for about 10 minutes, or until they start to brown (Take care not to over bake them)
(10)   Remove from the oven, allow to cool and store in an airtight tin

The above ingredients should make about 48 cookies

October 2007 - Pumpkin Soup

It's that time of the year again when there is a glut of pumpkins.  The children wanted pumpkins to use for Halloween, but they wanted to hollow them out and cut 'Scary' faces out of them, so there is pumpkin flesh to use in some way.  We have used various recipes in the past but not soup yet, so here goes. 

INGREDIENTS

¼     Pound of split peas 
4      Cups of chicken stock or water
1      Pound of chopped fresh pumpkin flesh
1      Chopped onion
1      Strip of Beef or Bacon
To taste:
Freshly ground black pepper and salt
Mixed fresh or dried herbs
Fresh thyme
Fresh chopped  parsley
 

Method

(1)     Rinse the split peas in cold water then add them to the stock in a large heavy pot
(2)     Add the pumpkin, onion, beef, salt and pepper, mixed herbs and thyme
(3)     Simmer gently, partly covered, until the peas and pumpkin are both tender
(4)     Season to taste with salt and pepper
(5)     Serve hot, trimmed with the chopped parsley

The above ingredients should serve 6 hungry people on a cold Halloween night

September 2007 - Apple Chutney

INGREDIENTS 

8      Cups of apples, peeled and chopped
2      Cups of golden raisins
2      The finely chopped peel of two oranges
4½   Cups of sugar
½     Cup of vinegar
⅓     Teaspoon of cloves
1      Cup of chopped pecan nuts (Optional)


METHOD

(1)     Combine all ingredients in large saucepan
(2)     Bring to rolling boil and then reduce the heat to simmer
(3)     Cook slowly until the apples are tender
(4)     Remove from heat and ladle into hot, sterilized jars
(5)     Process for 5 minutes in boiling water bath
 

August 2007 - Cucumber Soup

We had an excess of cucumbers in our greenhouse this year so we needed a recipe to use them.

INGREDIENTS 

2       Tablespoons of butter
¼      Cup of minced spring onions
1½    Cups of unpeeled but seeded cucumber
⅓      Cup of potatoes, diced and peeled
1       Pint of chicken or vegetable stock
½      Cup of fresh watercress leaves
½      Cup of whipping or heavy cream
Sea salt and white pepper to taste


METHOD

(1)     Sauté the spring onions in butter until soft.
(2)     Add the cucumbers, potatoes and stock
(3)     Cook over low heat for at least 12 minutes until potatoes start to soften
(4)     Add the watercress and cook for a few more minutes
(5)     Season to taste and purée in a food processor until smooth
(6)     Allow to cool then add the cream
(7)     Chill the soup thoroughly and serve in chilled bowls with a little sprinkle of chives over the top
 

July 2007 - Crispy Bacon and Cheese Pasta

.

INGREDIENTS 

2      Ounces of butter     
1      Medium sized onion, chopped finely
2      Ounces of flour
2      Teaspoons of mustard powder
1¼   Pints of milk
4      Ounces of grated Cheddar cheese
2      Teaspoons of Balsamic vinegar
12    Ounces of pasta
1      Tablespoon of olive oil
1      Rasher of grilled streaky bacon
Grated nutmeg


METHOD

(1)     Melt the butter and sauté the chopped onion in it until it is very soft and just beginning to turn golden
(2)     Stir in the flour and mustard and let this cook for a minute, then gradually add the milk, stirring all the time until the sauce boils
(3)     Take the pan off the heat and stir in the cheese, balsamic vinegar, salt, pepper and nutmeg to your taste and stir until the cheese melts
(4)     Cover tightly with a dampened piece of baking parchment to prevent a skin forming
(5)     Meanwhile, cook the pasta in plenty of boiling salted water, until,  when you stick your clean thumbnail into a piece of pasta, it feels tender. (This is the stage known as 'al dente' - Overcooked pasta is slimy.)
(6)     Drain the pasta, then toss it in a tablespoon of olive oil, which will help prevent it from sticking together
(7)     Serve as soon as possible, stirring the crispy bacon through the sauce just before spooning it over each helping of pasta

The crispy bacon crumbled into the sauce at the last minute makes a good contrast in the flavour and a crunchy texture    

The cheese sauce is made very much more pronounced in its flavour by adding mustard to the roux, and balsamic vinegar to the sauce, neither of which will in any way be detected individually whilst adding to the flavour

June 2007 - Sambuca Father's Day Biscuits

It's Father's Day this month so spoil him with these delicious biscuits.

INGREDIENTS 

5      Eggs
2      Teaspoons of vanilla essence
1      Teaspoon of caraway seeds
5      Tablespoons of Sambuca, Anisette or similar liqueur (A small glass to drink as well whilst cooking is quite nice!!) 
2      Pounds of plain flour
2      Teaspoons of baking powder
7      Ounces of caster sugar
7      Ounces of unsalted butter; melted
¼     Pint of whole milk
1      Beaten egg (for glazing)


METHOD

(1)     Beat the 5 eggs thoroughly, and add the vanilla, caraway seeds and Sambuca liqueur.
(2)     Sift together the flour and baking powder and gradually add to the egg mixture with the sugar, melted butter and enough milk to make a dough that can easily be rolled out
(3)     Brush two or three baking sheets with oil or margarine
(4)     Preheat the oven to 190ºC, 375ºF, gas mark 5
(5)     Roll out the dough to a thickness of about ¼  of an inch on a lightly floured surface and cut into rounds with a 3inch cutter
(6)     Lay the rounds on the baking sheets and brush with the beaten egg
(7)     Bake in the oven for about 15 minutes or until light golden brown
(8)     Place cooked biscuits on wire racks to cool

Serve father the biscuits on Father's Day with a glass of Sambuca or possibly a sweet wine
 

May 2007 - Stir Fried Sweet and Sour Chicken with Cashew Nuts

INGREDIENTS 

1      Tablespoon of vegetable oil 
4      Skinless chicken breasts, each cut into 3 long pieces 
4      Ounces of baby corn on the cobs, halved lengthways
1      500 gram jar of sweet & sour sauce
2      Spring onions, trimmed and shredded
3      Ounces of unsalted cashew nuts
4      Portions of egg fried rice  


METHOD

(1)     Heat the oil in a large frying pan or wok and stir-fry the cashew nuts for 1-2 minutes until golden and browned 
(2)     Add the chicken pieces and baby corn to the pan and cook over a high heat for a further 3-4 minutes until browned
(3)     Pour over the sweet and sour sauce, bring to the boil and simmer for about 4 to 5 minutes
(4)     Serve over the egg fried rice, scattered with the cashew nuts and spring onions

Takes approximately 15 to 20 minutes to prepare and cook and the quantities above serve 4 people
 

April 2007 - Vicky's Easter Cakes

INGREDIENTS 

6       Ounces of cornflakes
4       Ounces of butter
4       Tablespoons of golden syrup
8       Ounces of Plain Chocolate
2       Packets of Cadbury's 'Mini Eggs'


METHOD

(1)      In a saucepan gently melt the butter, golden syrup and chocolate together
(2)      When melted stir in the cornflakes until well coated
(3)      Fill cake cases with the mixture and make a small dip in the middle of each cake and then put 2 or 3 'Mini Eggs' on the top of each cake
(4)      Chill the cakes before serving

The kids will love them at Easter
 

March 2007 - (1) Rich Stilton Soup

INGREDIENTS 

4       Ounces of grated Stilton
1       Finely chopped onion
2       Ounces of butter
1       Medium sized cleaned and chopped leek
1       Large potato diced small
1       Heaped tablespoon of plain flour
5       Fluid ounces of dry white wine
1       Pint of chicken stock
10     Fluid ounces of whole milk
1       Tablespoon of double cream

Sea Salt and freshly ground pepper to taste    

METHOD

(1)      Melt the butter in a thick-based saucepan
(2)      Add the prepared vegetables and some salt
(3)      Cook gently with the lid on for 5-10 minutes to draw out the juices
(4)      Stir in the plain flour to absorb the juices and, when smooth, gradually pour in the wine stirring continuously
(5)      Add the chicken stock
(6)      Cover the pan and simmer gently for 30 minutes
(7)      Add the milk and Stilton and re-heat, stirring, until the cheese has melted and the soup is just below boiling point
(8)      Season with sea salt and freshly ground pepper to taste then stir in the cream

If you prefer a smooth soup you can liquidise or press the soup through a sieve and reheat (DO NOT BOIL)
Alternatively, if you like the texture of the chopped vegetables you can serve it as it is.

Rich and decadent
 

March 2007 - (2) Orange and Butter Glazed Carrots

INGREDIENTS 

1      Kg of carrots, peeled and sliced diagonally
30    Grams of butter 
2      Tablespoons of caster sugar
The zest & juice of a large fresh orange

METHOD

(1)      Boil the carrots for 15- 20 minutes until cooked and drain them
(2)      In a saucepan (preferably non stick) heat the butter, sugar, orange zest and juice together until melted
(3)      Simmer the mixture gently until it is thickened and syrupy
(4)      Add the carrots to the mixture, heat through and serve.

Makes a mouth watering alternative (or addition) to ordinary carrots to complement any meal

My thanks to the lovely Victoria, whose Sunday roasts are unequalled, for March's two great recipes
 

February 2007 - Leek, Potato and Sweet Pepper Soup

INGREDIENTS  (To make approximately 8 servings )

4       Medium sized leeks, cleaned and chopped, removing the green parts
½      Red sweet bell pepper (de-seeded and chopped)
½      Yellow sweet bell pepper (de-seeded and chopped)  
2       Medium onions (Chopped)
2       Medium potatoes (Chopped into half inch cubes)
2       Carrots, sliced
2       Sticks of celery, sliced
2½     Pints of chicken or vegetable stock
1       Teaspoon of sugar

Sea Salt and freshly ground pepper to taste    

METHOD

(1)      Sweat the onions and leeks in olive oil on a low heat in a tightly covered pan until they are clear but not browned
(2)      Add the peppers, potatoes, carrots and celery and cook uncovered over a low heat until all the ingredients are coated and partly cooked, stirring frequently
(3)      Add the stock and sugar, bring to the boil, again stirring frequently, then turn the heat down
(4)      Simmer for about an hour
(5)      Liquidise the mixture on high speed and return to the pan
(6)      Return the liquidised soup to a simmer
(7)      Serve garnished with garlic croutons and a swirl of double cream

Hearty and warming.
 

January 2007 - Hot Potato Cakes

INGREDIENTS  (To make approximately 6 servings )

2       Pounds of potatoes
3       Eggs
4       Slices of bread (Crusts are suitable)
1       Packet of flavoured potato crisps (Whatever flavour is your favourite)
Flour
Salt and pepper    

METHOD

(1)      Boil the potatoes until they are cooked, drain and allow them to cool
(2)      Beat 2 of the 3 eggs with a little milk
(3)      Thoroughly mash the potatoes, then add the 2 beaten eggs and mash again until the eggs are absorbed, adding salt and pepper according to taste
(4)      Toast the bread until lightly browned and allow to go cold
(5)      Break up the toast and put the pieces in a liquidiser
(6)      Use the liquidiser on full speed to produce breadcrumbs
(7)      Add the flavoured crisps to the breadcrumbs in the liquidiser and run on full speed until the crisps are the same size as the breadcrumbs
(8)      Tip the breadcrumbs and crisps into a large bowl
(9)      Beat remaining egg in a bowl with a little milk
(10)     Using 'floured' hands take portions of the mashed potatoes, dip them in the beaten egg mixture and then the breadcrumb mix, making sure sure they are thoroughly coated
(11)     Form them into a fish cake size and shape and shallow fry them in hot oil until golden brown on both sides
(12)     Serve, garnished with a sprig of parsley, as an accompaniment instead of normal mashed potato

Simple but tasty.