Archive for February, 2013

Chicken in Creamy Mustard Sauce

February 22, 2013

Chicken in Creamy Mustard Sauce

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Gloriously Nutty Soda Bread

February 22, 2013

Gloriously Nutty Soda Bread

Moules Mariniere

February 22, 2013

Moules Mariniere

Pork and Sweet Potato Casserole (Hugh Fearnley Whittingstall)

February 22, 2013

Pork and Sweet Potato Casserole (Hugh Fearnley Whittingstall)

Sausage and baked bean casserole

February 22, 2013

Sausage and baked bean casserole

Creamy Savoy Cabbage (Good Housekeeping)

February 22, 2013

Creamy Savoy Cabbage (Good Housekeeping)

Bacon Sweetcorn and Sweet Potato Chowder

February 22, 2013

Bacon Sweetcorn and Sweet Potato Chowder

Steak And Ale Pie (Felicity Cloake)

February 16, 2013

Serves 4

Large chunk of dripping
700g boneless beef shin or ox cheek, cut into large chunks
20g plain flour, seasoned
200g smoked bacon lardons
225g whole baby onions
400ml sweetish dark ale
400ml beef stock
4 sprigs of thyme, leaves roughly chopped
1 bay leaf
1 tbsp dark muscovado sugar
1 tsp red wine vinegar
1 tsp cocoa

For the pastry:
400g plain flour, plus extra to dust
1 tsp baking powder
2 tsp mustard powder (optional)
½ tsp salt
175g suet (or chilled, grated bone marrow if you have it)
Iced water
A little milk, to glaze

1. Preheat the oven to 150C (fan). Heat a generous chunk of dripping in a large frying pan over a high heat, and toss the beef in seasoned flour to coat. Sear the beef in batches, taking care not to overcrowd the pan, until properly browned. Spoon into an ovenproof casserole once done.

2. Turn down the heat slightly, and add the lardons and the onions to the pan. Cook until the bacon fat begins to melt, and the onions to brown on all sides, then tip into the casserole.

3. Pour a little of the ale into the pan and bring to a simmer, scraping the bottom, them pour the whole lot into the casserole with the meat. Add the rest of the ale, and the stock, herbs, sugar, vinegar and cocoa and bring to a simmer.

4. Cover, and put in the oven for 2¼ hours, then uncover and cook, stirring occasionally, for another 1½ hours until the meat is tender and approaching falling apart (it will cook further in the pie.) Allow to cool to room temperature.

5. Meanwhile, make the pastry. Put the flour, baking powder and mustard powder in a bowl with ½ tsp salt. Stir in the fat, and then add enough iced water to bring it together into a dough. Wrap in cling film and refrigerate for at least an hour.

6. Preheat the oven to 170C (fan). Spoon the pie filling into a dish, and roll out the pastry on a floured surface to about 1cm thick. Place over the pie, pushing down around the edge to seal, and cut a hole in the middle to allow steam out. Brush with milk and then bake for about 50 minutes until golden.

Perfect Sauteed Potatoes (Felicity Cloake)

February 16, 2013

Serves 2

500g small waxy potatoes (Charlotte are ideal)
1 tbsp duck fat or olive oil (if using olive oil, add a knob of butter towards the end of cooking)
1 clove of garlic, finely chopped
2 tbsp chopped parsley, tarragon and chives (or any combination of those three)

1. Put the potato in a pan of well-salted cold water and bring to the boil. Simmer for about 15 minutes (depending on size) until just tender. Drain well, and return to the hot pan to steam for a couple of minutes.

2. When cool enough to handle, cut into 5mm slices. Heat the duck fat or oil in a pan over a medium high heat and then add the potato in a single layer, cooking them in batches if necessary. Season and leave to cook undisturbed until golden brown. Flip over and repeat.

3. Add the garlic to the pan and saute briefly (add the butter at this point if using), then drain on kitchen paper, scatter with herbs and serve immediately.

Perfect Lemon Drizzle Cake (Felicity Cloake)

February 16, 2013

175g butter, softened
175g caster sugar
2 unwaxed lemons
3 eggs
100g self-raising flour
75g ground almonds
A little milk
100g demerara sugar

1. Pre-heat the oven to 180C/160C fan. Grease and line a 2lb loaf tin with greaseproof paper. Beat together the butter, caster sugar and the finely grated zest of 1 lemon until light and fluffy. Add a pinch of salt and the eggs, one at a time, beating until well combined before adding the next.

2. Sift over the flour and fold in, followed by the almonds. Add just enough milk to bring the mixture to a dropping consistency (so that it falls off the spoon), then spoon into the prepared tin and even out the top. Bake for about 50-55 minutes, until a skewer comes out dry (crumbs clinging to it are fine).

3. Briefly mix together the remaining lemon zest, and the juice of both the lemons with the demerara sugar, then poke holes all over the top of the warm cake and pour over the drizzle, waiting for the cake to absorb one lot before adding the next.

4. Allow to cool in the tin before turning out.

Lemon drizzle cake: a big wet sticky kiss of a teatime treat, or a damp squib? And is lemon even the best choice: why do we never hear about orange, or grapefruit drizzle cakes – can anyone remedy the situation?