Archive for the ‘Butter’ Category

Sweet and salty peanut biscuits (Nigella Lawson)

October 31, 2018

If greed alone were the spur and measure, these would be my favourite biscuits. There’s something about the contrast between salt and sweet and their crumbly lightness that makes them instantly addictive. They make a seductive partnership with vanilla ice cream: you can do this the elegant grown-up way with bowls of ice cream and a plate of the biscuits; or, my weakness, made up into sandwiches, the nubbly discs clasped round the soft, cold cream.

Two requests: don’t use jumbo peanuts and don’t use all butter. You need that Trex: quite apart from its trailer-trash charm, it’s what makes them light.

Makes about 30
light muscovado sugar 75g, plus more for dipping later
unsalted butter 100g
vegetable shortening such as Trex 50g
egg 1 large
vanilla extract 1 tsp
self-raising flour 175g
salted peanuts 125g
baking sheets 2, lined

Preheat the oven to 190C/gas mark 5. In a large bowl, mix together the sugar, butter, shortening, egg and vanilla. Just beat it together, no ceremony, to combine well. You may find this easiest to do with an electric mixer. Stir in the flour and then the peanuts – and that’s your dough done. Now, drop the dough in rounded teaspoons about 5cm apart onto the prepared baking sheets.

Oil the bottom of a glass, or brush with melted butter, and dip it into some more light muscovado sugar and then press gently on the biscuits to flatten them.

Bake for 8-10 minutes, by which time they should be cooked through (though remember that biscuits always continue to cook for a while out of the oven), then remove to a wire rack to cool.

Noodle soup with lentils and soured cream (Nigel Slater)

September 17, 2018
Noodle soup with lentils and soured cream

Serves 4-6
onions 4
olive oil 3 tbsp
garlic 3 cloves
ground turmeric 2 tsp
chickpeas 1 x 400g tin
haricot beans 1 x 400g tin
small brown lentils 100g
vegetable stock 1 litre
butter 40g
linguine or Iranian reshteh noodles 100g
spinach 200g
parsley 30g
coriander 20g
mint 15g
soured cream 250ml

Peel the onions. Roughly chop two of them and thinly slice the others. Warm the olive oil in a large pan set over a moderate heat, add the two chopped onions and fry them for 10-15 minutes till soft and pale gold. Peel and thinly slice the garlic. Stir in the garlic and ground turmeric and continue cooking for a couple of minutes.

Drain the chickpeas and haricot beans and stir them into the onions together with the lentils and stock. Bring to the boil, then lower the heat and leave to simmer for 30 minutes, stirring the pan occasionally.

Melt the butter in a shallow pan, then add the reserved sliced onions and let them cook slowly, with the occasional stir, until they are a rich toffee brown. This will take a good half an hour.

Add the linguine or noodles to the simmering beans. Wash the spinach, put it in a separate pan set over a medium heat, cover with a lid and leave it for 3 or 4 minutes until it has wilted. Turn occasionally with kitchen tongs. Remove the spinach and put it in a colander under cold running water until cool.

Wring the moisture from the spinach with your hands then stir into the simmering stew. Roughly chop the parsley, coriander and mint leaves and stir most of them into the onions and beans.

Fold in the soured cream, then ladle into bowls and fold in the remaining herbs and the fried onions.

Fergus Henderson’s Welsh Rarebit

July 18, 2018
Welsh rarebit

Makes four pieces
butter a knob
flour 1 tbsp
English mustard powder 1 tsp
cayenne pepper ½ tsp
Guinness 200ml
Worcestershire sauce a very long splash
mature strong cheddar 450g, grated
toast 4 pieces

Melt the butter in a pan, stir in the flour, and let the mixture cook until it smells biscuity but is not browning. Add the mustard powder and cayenne pepper then stir in the Guinness and Worcestershire sauce, then gently melt in the cheese. When it’s all of one consistency remove from the heat, pour out into a shallow container, and allow to set.

Spread on toast 1cm thick and place under the grill. Eat when bubbling golden brown. This makes a splendid savoury at the end of your meal, washed down with a glass of port, or a steadying snack.

Perfect chocolate crispy cakes (Felicity Cloake)

October 9, 2017

(Makes about 25)
100g dark chocolate
75g milk chocolate
50g butter
2 tbsp cocoa powder
4 tbsp golden syrup
135g puffed rice

Set a heatproof bowl over a pan of simmering water, making sure it doesn’t touch the water. Break the chocolate into roughly equally sized pieces and add to the bowl along with the butter. Melt, stirring occasionally to help it along.

Meanwhile, put the puffed rice in a large bowl and line a tin about 20cm square with foil.

Once the chocolate has melted, stir in the syrup and cocoa until you have a smooth mixture. Pour into the bowl of puffed rice and mix well, then spoon into the tin. Press down very firmly with the back of a spoon, then refrigerate for 1-2 hours until set. Cut into squares and store in an airtight container well out of easy reach.

Chicken Leek and Mushroom Puff Pie (Waitrose)

October 3, 2017

Apple and Sultana Cider Cake (Waitrose)

October 3, 2017

Kedgeree (Kate Young)

September 29, 2017

Ingredients
500ml water
1 onion – roughly chopped
1 small carrot – roughly chopped
1 stalk celery – roughly chopped
1 bay leaf
5 black peppercorns
300g smoked haddock (undyed)
2tbsp butter
3 small brown onions

2 cloves garlic
1tsp turmeric
1tsp ground cumin
1tsp ground coriander
1tsp fennel seeds
3 crushed cardamom pods
180ml double cream
250g basmati rice
Parsley
5 eggs
Mango chutney

1 Put the chopped vegetables, peppercorns and the bay leaf in the wide-bottomed pan with the haddock. Cover with the water and bring to the boil on the stove. As soon as it comes to the boil, turn the heat off and set it aside it to cool – the fish will finish cooking as it does so.

Pour the rice into the medium saucepan. Rinse and drain the rice three times in cold water. Add fresh water to the pan until it sits one knuckle higher than the top of the rice. Cover, bring it to the boil, then turn down to a low simmer and cook until the water is at the level of the rice. This should take around 8-10 minutes. Turn the heat off and leave the lid on tightly, covering the pan with a tea towel if it isn’t a snug fit. Leave to steam in the pan for fifteen minutes. Fluff the rice with a fork.

3 Chop the onions into fine slices and mince the garlic. Heat the butter until foaming in the frying pan and add the onions and garlic. Fry until soft and translucent. Add the spices and fry for another two minutes. Add 300ml of the fish cooking water and reduce the liquid by half. Finally, add the cream and reduce until thick.

4 Meanwhile, put the eggs in cold water and boil them to your taste – for this recipe, I like them cooked for five minutes after the water comes to the boil. Run them under cold water and peel them.

Tip the rice into the sauce and stir through so that each grain is coated. Flake the fish in and stir this through too. Serve immediately with mango chutney, parsley and a peeled, sliced egg on each plate.

Cinnamon French Toast (Kate Young)

September 29, 2017

Serves 2

Ingredients
2 large slices slightly stale bread
2 eggs
2tbsp milk
Pinch salt
2tbsp butter
1/2tsp icing sugar
1/2tsp ground cinnamon
Pinch nutmeg

1. In the flat dish, whisk the eggs, salt and milk together. Push the slices of bread into the mixture, leaving them for around a minute before turning them over. The time here is really down to how robust your bread is – sourdough can take a minute a side (it would be fine if you forgot about it for a good few minutes, actually), softer bread will need less time.

2. Melt the butter in the frying pan over a medium heat until it is frothing, then lay the bread in the pan. Cook for around two minutes, until golden underneath. Flip over and cook the other side for two minutes too. The butter will brown during this time – if you’d rather it didn’t, you can use clarified butter, but I quite like the nutty flavor that brown butter lends.

3. Remove the toast from the pan, then sprinkle with the icing sugar, nutmeg and cinnamon. Serve immediately.

Salted Caramel Brownies (Nigel Slater)

September 29, 2017

Serves up to 16

Ingredients 
300g golden caster sugar
250g salted butter
250g dark chocolate
3 eggs (and one additional egg yolk)
60g spelt flour
60g cocoa
1/2tsp baking powder
Salted Caramel 
125g caster sugar
60ml double cream
30g butter
1/2tsp Maldon (or other flaked) sea salt

1. Preheat your oven to 180C. Butter and then line the tin with greaseproof paper; the brownie will be too delicate to “turn out”, so do make sure you have plenty of paper to grasp hold of once it’s baked.

2. Before you prepare the brownie batter, make the caramel. Melt the sugar and 4tbsp water over a medium heat, stirring until dissolved and then boiling the syrup without putting the spoon back in. Allow it to turn a rich golden brown, then remove from the heat and whisk in the butter and cream. It will sputter and spit, so be careful of your hands. Add the salt and set the caramel aside.

3. Put the butter and sugar into a bowl and beat together until light and creamy. Try and use an electrical implement (electric hand whisk or stand mixer) if you have one, so you can get the mixture really light.

4. Place 200g of the chocolate (broken into chunks) in a heatproof bowl over a pan of boiling water. Once mostly melted, remove from the heat and stir to melt the final pieces.

5. Crack the eggs, on at a time, into the creamed butter and sugar, beating well after each addition. Add the yolk in too. Pour in the melted chocolate, then chop the remaining 50g chocolate into small pieces and add this too. Sieve the flour, baking powder and cocoa into the mixture and fold in with a spatula until just combined. Do this gently, but do make sure you get rid of any white streaks of butter.

6. Pour the mixture into the tin, then smooth out the top. Use a spoon to drizzle the caramel over the top, then use a skewer to swirl it into the mixture. Place the brownie batter in the oven for 30 minutes. The batter will have risen a little and should have flaked on top. Remove from the oven when a skewer inserted comes out sticky, but without raw dough on it. Start checking the brownies after around 25 minutes, and err on the side of too short a time in the oven; you can always pop it back in for a minute or so, but you can’t reclaim the dense fudginess the middle of a brownie should have. Do remember that it will continue to set while cooling. Allow to cool in the tin for thirty minutes or so, then pull out and cut into squares.

Swedish Meatballs with Dill Mash (Rosemary Schrager)

September 19, 2017