tag:blogger.com,1999:blog-73000433640694539922024-02-07T22:07:47.215-08:00Side Dishes & AccompanimentsBlog page sharing recipes for various side dishes and other bells and whistles that dont make it to main courses or desserts. Requests & comments welcome.Anonymoushttp://www.blogger.com/profile/08868069772718224920noreply@blogger.comBlogger70125tag:blogger.com,1999:blog-7300043364069453992.post-33342513471261512282012-09-01T08:17:00.001-07:002012-09-01T08:19:47.186-07:00Sun / Oven Dried Tomatoes<div class="separator" style="clear: both; text-align: center;"><a href="http://img4-1.myrecipes.timeinc.net/i/recipes/ck/02/01/dried-tomatos-ck-635575-l.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://img4-1.myrecipes.timeinc.net/i/recipes/ck/02/01/dried-tomatos-ck-635575-l.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">Image courtesy of myrecipes.com</div><br />
<br />
The one thing i love about the warm climate of the mediterranean region is it produces some wonderful fruit due to the abundance of sun. A pinnacle of which - the sun dried tomato is a staple of alot of meditteranean cuisine in a variety of dishes inclusive of tapas, antipasti etc.<br />
<br />
In Britain alas we are not so fortunate. That said there's no means to say we cannot use conventional cooking methods to produce something similar that will satisfy your need for sun dried tomatoes. This simple recipe will produce some good results which you will enjoy time and time again.<br />
<br />
These also make great gifts, when presented nicely, so can be made up n advance and passed on to loved ones at a later date.<br />
<br />
You will need (makes roughly 36):<br />
<br />
<br />
18 ripe plum tomatoes (or cherry tomatoes for even sweeter)<br />
sea salt<br />
6 cloves garlic sliced thinly<br />
8 tbsp chopped oregano<br />
freshly ground black pepper<br />
extra virgin olive oil<br />
4 rosemary sprigs<br />
balsamic vinegar<br />
<br />
The doing bit:<br />
<br />
Preheat oven to 100C (or as low to it as you can get. Even lower than this is better but will take longer). Slice the tomatoes in half and scoop out most of the seeds. Place cavity side down on some kitchen paper for about half an hour.<br />
<br />
Place the tomatoes cavity side up on a wire rack, on a roasting tray sprinkle with sea salt and add a slice of garlic to each tomato along with a liberal sprinkling of the oregano and a blade or two of rosemary. Drizzle with olive oil, and add a few drops of balsamic vinegar to each tomato half. Place in oven for about 3-4 hours, or leave out in the sun for several days if possible.<br />
<br />
Storage: Place under olive oil in a sealed jar until use. Use in any recipe that requires them.<br />
<br />
<br />
Anonymoushttp://www.blogger.com/profile/08868069772718224920noreply@blogger.com0tag:blogger.com,1999:blog-7300043364069453992.post-89728985952798827222012-08-28T15:17:00.001-07:002012-08-28T15:20:28.025-07:00Turkey, Lemon & Herb Terrine<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj991caXyiWz6XHeZTvDCWHtFyHeOCm-K44Q7dTXyvAPUxy6R31SIn0UZeiHH8EVnDBPPFk1QQ3juylCedU9Ga6uJ585m9npkmKK5rBZ-vke8P7h-bAILXnfNJK-5gUhltORa7kJhJxU8k/s1600/IMG_0820.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj991caXyiWz6XHeZTvDCWHtFyHeOCm-K44Q7dTXyvAPUxy6R31SIn0UZeiHH8EVnDBPPFk1QQ3juylCedU9Ga6uJ585m9npkmKK5rBZ-vke8P7h-bAILXnfNJK-5gUhltORa7kJhJxU8k/s320/IMG_0820.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaCW6PWUqKoyN3jtGZCo8YBS2G9fwsbig6regcrovNDZMslop3kh1BH-IPf4LXqKS1C-ghtiuG2jfHdmdoU7jRq6k7pINEC_dtr8eRdXPHvCsupWmHjHgKEB0MoryqT61fqt89GoIIylc/s1600/IMG_0821.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaCW6PWUqKoyN3jtGZCo8YBS2G9fwsbig6regcrovNDZMslop3kh1BH-IPf4LXqKS1C-ghtiuG2jfHdmdoU7jRq6k7pINEC_dtr8eRdXPHvCsupWmHjHgKEB0MoryqT61fqt89GoIIylc/s320/IMG_0821.JPG" width="320" /></a> </div>This is a rather simple recipe that can be produces really cheaply using turkey legs. Granted not everyone likes the dark meat, but this recipe might just convert you. Its very tasty :)<br />
<br />
I made this to take to work as something a little bit different for mealtimes away from the usual fish and chicken approach. granted it took a little more time than i usually spend on my work meals but hey, i may as well be good to myself. Sneaking a slice earlier suggests im going to very much enjoy it. I may take along some of my fig balsam vinegar to dress it with.<br />
<br />
You will need:<br />
<br />
2 Turkey legs, cooked / slow roasted so the meat is tender.<br />
juice of 2 lemons<br />
1 star anise<br />
12 leaves sage<br />
2 handfuls spinach<br />
salt and pepper<br />
<br />
The doing bit.<br />
<br />
Once the turkey legs are roasted keep back any juices and add to a pan along with the star anise, and lemon juice. Reduce gently by two thirds and set a side to cool slightly.<br />
<br />
Take the meat from the bones and shred into small pieces. Add to a mixing bowl with the spinach and sage and season with salt and pepper and a pinch of nutmeg.<br />
<br />
Add the meat to the terrine layering carefully. Press as firmly as possible, add the liquor from the pan and set in a refrigerator for 12 hours.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><br />
</div>Serve.Anonymoushttp://www.blogger.com/profile/08868069772718224920noreply@blogger.com0tag:blogger.com,1999:blog-7300043364069453992.post-53393603022928154392012-08-13T23:18:00.001-07:002012-08-13T23:21:45.707-07:00Rhubarb Compote<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9rdTiRfuuQT4HdwluWvaWYjdHCAgE2hTQjCz6SfXgRSG0sg6iiTYRTyQf7RXXvNHY8bBZxHGfnKCHsWiOmnBl97iS2F7T2ttZfOZY85b61YL2KTncPPvWl8XCvwyu2FF4BbEnMpi5c2Kb/s1600/rhubarb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9rdTiRfuuQT4HdwluWvaWYjdHCAgE2hTQjCz6SfXgRSG0sg6iiTYRTyQf7RXXvNHY8bBZxHGfnKCHsWiOmnBl97iS2F7T2ttZfOZY85b61YL2KTncPPvWl8XCvwyu2FF4BbEnMpi5c2Kb/s1600/rhubarb.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">image courtesy of <a href="http://millyanddottie.blogspot.co.uk/">http://millyanddottie.blogspot.co.uk/</a></div><br />
This wonderful accompaniment can go with a variety of things. Rhubarb goes with all things gamey, so its a treat to have with duck, goose, guinea fowl, venison or even beef if the tone suits. Aside form this it goes phenomenally well with smoked fish sucj as mackerel (with a hint of truffle if you're feeling adventurous).<br />
<br />
If necessary you can also add this to desserts as an accompaniment too - it goes phenomenally well with alot of things in the dessert world also with apples, pears and even strawberries (in some contexts) or can be aded to pies and crumbles as a secret ingredient.<br />
<br />
You will need(makes a large batch:<br />
<br />
1 Kilo of rhubarb stripped and diced<br />
75g of fresh ginger skinned and cut into a fine dice, or grated from frozen<br />
125g of red wine<br />
250ml additional red wine* (for the stock syrup)<br />
250ml (by volume) sugar* (for the stock syrup)<br />
<br />
The doing bit:<br />
<br />
Make stock syrup by combining the additional red wine ans sugar in a pan, and heating gently until the sugar has melted into the wine.<br />
<br />
<br />
To the stock syrup add the rhubarb and cook till tender<br />
<br />
Add to this the ginger reduce by a third on a low heat<br />
<br />
Add the red wine and reduce by another third the mixture<br />
<br />
You should have a deep red colour and a thick consistency.<br />
<br />
allow to cool slightly and store.<br />
<div><br />
</div>Anonymoushttp://www.blogger.com/profile/08868069772718224920noreply@blogger.com0tag:blogger.com,1999:blog-7300043364069453992.post-32901190703962001062012-07-29T22:59:00.004-07:002012-08-29T09:09:51.417-07:00Brandade DressingThis dressing is primarily used to serve with brandade dishes such as <a href="http://chefsmaincourses.blogspot.com/2012/07/cod-brandade.html" target="_blank">Cod Brandade</a>, but goes well as an accompaniment or dressing to a variety of fish dishes, salads and similar light meals.<br />
<br />
Makes 600ml<br />
<br />
1 Onion finely chopped<br />
25g of thyme chopped<br />
25g of rosemary chopped<br />
25g of basil chopped<br />
25g of chopped parsley<br />
2 cloves of garlic crushed<br />
50g of unsalted butter<br />
500ml of olive oil<br />
300ml of red wine<br />
50g of chopped walnuts<br />
50g of chopped olives<br />
25g of anchovies chopped<br />
25g of capers chopped<br />
8 tomatoes concassed<br />
<br />
Sweat off onions, herbs and garlic in the butter and a little olive oil till soft<br />
<br />
Add red wine and reduce to about 2 tablespoon of liquid<br />
<br />
Add remaining olive oil, with the rest of the ingredients; omitting the tomatoes<br />
<br />
Bring to a simmer for a few minutes, then add tomatoes, season remove from the heat<br />
<div><br />
</div>Anonymoushttp://www.blogger.com/profile/08868069772718224920noreply@blogger.com0tag:blogger.com,1999:blog-7300043364069453992.post-39892123125731424002012-06-29T10:27:00.000-07:002012-06-29T10:27:20.256-07:00Vierge Dressing<div class="MsoNormal">Vierge is one of those classic flavours that accompanies mainly fish dishes - the most prominent of which being more sweetly palatable fish such as seabass and seam bream. It does however go well alongside a multitude of fishes and even white meats where applicable. Its easy to make, it just takes a while. When you taste it you'll see why.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">You will need:</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">550ml of olive oil<o:p></o:p></div><div class="MsoNormal">50g 0f Coriander seeds<o:p></o:p></div><div class="MsoNormal">1 Bunch of tarragon, stripped and chopped<o:p></o:p></div><div class="MsoNormal">12 black peppercorns, crushed<o:p></o:p></div><div class="MsoNormal">4 shallots finely chopped<o:p></o:p></div><div class="MsoNormal">3 cloves of garlic crushed<o:p></o:p></div><div class="MsoNormal">Sea salt<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Warm the oil with the coriander seeds<o:p></o:p></div><div class="MsoNormal">Pour over the other ingredients <o:p></o:p></div><div class="MsoNormal">Marinade for a week<span style="font-size: medium;"><o:p></o:p></span></div>Anonymoushttp://www.blogger.com/profile/08868069772718224920noreply@blogger.com0tag:blogger.com,1999:blog-7300043364069453992.post-8716199516507085142012-06-05T11:45:00.004-07:002012-06-27T18:23:54.684-07:00Double baked cheese souffle<div class="MsoNormal">Cheese souffle is porbably one the most notorius dishes that people acclaim to easily go wrong/ in all honesty theyre not that much of a nightmare, just be sure not to open the oven whilst cooking, and if you must, do not slam the door when closing. Other than this its pretty much plain sailing.<br />
<br />
<br />
You will need (makes 8)<br />
<br />
<br />
500ML OF MILK<o:p></o:p></div><div class="MsoNormal">100G OF SPINACH COOKED, CHOPPED AND SQUEEZED <o:p></o:p></div><div class="MsoNormal">30G OF BUTTER<o:p></o:p></div><div class="MsoNormal">PLAIN FLOUR TO BLEND INTO A PASTE WITH THE BUTTER<o:p></o:p></div><div class="MsoNormal">100G OF GRATED CHEDDAR CHEESE<o:p></o:p></div><div class="MsoNormal">PINCH OF FRESH NUTMEG<o:p></o:p></div><div class="MsoNormal">TEA SPOON OF ENGLISH MUSTARD<o:p></o:p></div><div class="MsoNormal">4 EGGS<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Double butter ramekins, this is done by buttering then freezing or chilling the ramekins then buttering again<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Sauté off the spinach with seasoning of salt, pepper and nutmeg<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Chop up the spinach then squeeze to remove water<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Blend heated butter with flour to make a paste <o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Put the spinach into milk pan and bring to the boil once simmering<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Beat the flour paste into the spinach milk until a smooth sauce is created<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Add the cheese, nutmeg and mustard stir in to form a smooth sauce<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Allow the cheese sauce to cool, while the sauce is cooling separate the eggs and beat the egg white into stiff foam <o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Mix in the egg yolks into the cheese sauce<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Fold in the egg whites<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Pour the mix into each of the ramekins leaving a 1 cm from the top<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Bake for 8 minutes then cool and fridge<b><o:p></o:p></b></div>Anonymoushttp://www.blogger.com/profile/08868069772718224920noreply@blogger.com4tag:blogger.com,1999:blog-7300043364069453992.post-10725211958032768112012-05-23T13:18:00.000-07:002012-05-23T13:18:45.623-07:00Parmesan Crisps<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_zM6pYx-RV30/S-h0iANVfiI/AAAAAAAAAes/9_ICcLbE1j0/s1600/ParmesanCrispsAngled-1-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/_zM6pYx-RV30/S-h0iANVfiI/AAAAAAAAAes/9_ICcLbE1j0/s320/ParmesanCrispsAngled-1-1.jpg" width="247" /></a></div><div class="separator" style="clear: both; text-align: center;">Image provided courtesy of wordsfromwillow.blogpost.co.uk</div><br />
These are usually served as an accompaniment to either a main meal or a starter type dish or even with soups. They provide an interesting texture, definite depth of flavour and can provide means of being a vehicle for accompanying flavours also. Ill also warn you they're incredibly moreish.<br />
<br />
You will need: (makes one large crisp)<br />
<br />
50g grated parmesan cheese<br />
one tiane / serving ring (heat ristsant) - egg rings will do perfectly.<br />
Silicon mat<br />
<br />
The doing bit:<br />
<br />
Pretty simple. Just add the grated parmesan to the ring on a silicone mat and flatten so that the cheese is evenly spread. Grill for about 3 mins until the cheese begins to bubble / colour. Remove from heat, then allow to cool.<br />
<br />
feel free to add a variety of seasoning, such as chilli, herbs, pepper, paprika etc depending on what you're going to serve it with. Finely chopped rosemary work brilliantly.Anonymoushttp://www.blogger.com/profile/08868069772718224920noreply@blogger.com0tag:blogger.com,1999:blog-7300043364069453992.post-52130618743615497142012-05-23T05:43:00.001-07:002012-05-23T05:44:57.837-07:00Slow roast tomato salsa<div class="separator" style="clear: both; text-align: center;"><a href="http://www.26fruits.co.uk/images/full-fruit/tomato.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="307" src="http://www.26fruits.co.uk/images/full-fruit/tomato.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">image courtesy of 26fruits.co.uk</div><br />
This salsa is a great accompaniment to many dishes, and as a dipping sauce for the more lesuirely occasions, such as when using with nachos and similar "dipping" type dishes. Its very easy to make, and uses a sweet and spicy element to please a number of palates.<br />
<br />
<br />
You will need:<br />
<br />
300g cherry vine tomatoes, vine tomatoes, or plum vine tomatoes.<br />
2 teaspoons jalapeno chillies chopped<br />
1 clove garlic, sliced very thinly.<br />
2 spring onions, chopped finely.<br />
tbsp fresh rosemary<br />
1 teaspoon red wine vinegar<br />
Salt & pepper to taste<br />
<br />
The doing bit:<br />
<br />
First cut the tomatoes in half and place on a baking tray. On each tomato half add 1 slice of garlic and a blade of rosemary, and a few drops of the red wine vinegar and a sprinlking of salt. Place the tomatoes in a warm oven 9/about 170C) for about 40 mins until they begin to shrink and caramelise slightly. remove fromt he oven and allow to cool.<br />
<br />
IN a mixing bowl combine remaining ingredients, allowing the tomatoes to break up (dont be shy). Taste the mixture ans season accordingly. For extra sweetness add a tablespoon of honey of maple syrup.<br />
<br />
Enjoy.Anonymoushttp://www.blogger.com/profile/08868069772718224920noreply@blogger.com0tag:blogger.com,1999:blog-7300043364069453992.post-48927498359470372022012-05-23T05:31:00.000-07:002012-05-23T05:31:48.611-07:00Butternut squash & cashew nut roast<div class="separator" style="clear: both; text-align: center;"><a href="http://ukcdn.ar-cdn.com/Recipes/XLarge/57b23a77-76a6-41ea-8c6f-a195e147212e.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://ukcdn.ar-cdn.com/Recipes/XLarge/57b23a77-76a6-41ea-8c6f-a195e147212e.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">Image courtesy of all recipes.co.uk</div><div class="separator" style="clear: both; text-align: center;"><br />
</div>The nut roast is probably one of the more popular vegetarian dishes, comprising mainly a loaf type of arrangement of roasted vegetables, nuts, herbs and several other ingredients. This recipe makes no exception, although the utilisation of butternut squash and cashew nuts provides a wonderful sweet element to the dish, with the mellow aromatics of garlic and sage providing a hearty warm flavour.<br />
<br />
You will need (makes a loaf):<br />
<br />
1 onion finely chopped<br />
2 cloves garlic choppid very finely<br />
Olive oil to hand for saute work<br />
2 large deseeded butternut squash, cut into 1cm cubes<br />
225g raw cashew nuts (optionally half anf half pistachio nuts) roughly chopped<br />
pinch nutmeg<br />
6 leaves sage chopped finely<br />
salt and pepper<br />
<br />
The doing bit:<br />
<br />
Preheat oven to 220 C and roast for about half an hour until it begins to caramelise. While this is cooking in a pan saute the onion until it begins to colour / soften, add the garlic and cook on a low - moderate heat until the garlic begins to soften. Set to one side.<br />
<br />
Take the finished squash and all other ingredients and mix well. Add a generous pinch of salt and pepper, then press into a lined loaf tin. Bake for 60 minutes at roughly 200C, cover with foil for the fist 40 minutes then remove for the last 20.<br />
<br />
Allow to cool a bit then cut into slices. Serve and devour.Anonymoushttp://www.blogger.com/profile/08868069772718224920noreply@blogger.com0tag:blogger.com,1999:blog-7300043364069453992.post-7347000136728028942012-05-19T13:37:00.001-07:002012-05-19T13:58:47.241-07:00Chilli Butter (as an accompaniment<div class="separator" style="clear: both; text-align: center;"><a href="http://www.devonfresh.com/images/fruit_and_veg/chilli-red.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="229" src="http://www.devonfresh.com/images/fruit_and_veg/chilli-red.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">image courtesy of devonfresh.com</div><br />
Much like our other larder items, chilli butter is one of those wonderful flavour additions that can be used in a multitude of ways.It goes phenmoenally well with fish, white meats and vegetables where neccesary for both cooking and for finishing, giving a spicy and enjoyable edge.<br />
<br />
You will need (makes a batch of about 8-10 portions)<br />
<br />
1 and a half red chillies, chopped very finely, seeds removed.<br />
salt and pepper<br />
tbsp lemon juice<br />
1 shallot chopped very finely<br />
tbsp finely chopped parsley<br />
1 clove garlic, crushed<br />
250g butter.<br />
<br />
The doing bit:<br />
<br />
Melt the butter until soft. Mix all ingredients together until they form a uniform paste. Wrap the butter in clingfilm into a sausage shape and chill until required.Anonymoushttp://www.blogger.com/profile/08868069772718224920noreply@blogger.com0tag:blogger.com,1999:blog-7300043364069453992.post-78708670935330215972012-05-18T23:18:00.000-07:002012-05-18T23:18:30.977-07:00Plum SaucePlum sauce is one of those wonderful luxurious sauces that provides brilliant mellow tones, deep flavour that complements a variety of herbs and meats and other vegetables, and works well to balance alot of strong and salty flavours. In particular as a sauce plum goes phenomenally well with duck and game. The use of our own larder items here also makes for easy assembly and construction.<br />
<br />
You will need (per serving):<br />
<br />
2 tbsp <a href="http://chefssidedishes.blogspot.com/2011/12/plum-relish.html" target="_blank">plum relish</a><br />
200 ml chicken or game stock<br />
sprig of rosemary<br />
salt and pepper to taste<br />
<br />
The doing bit:<br />
<br />
in a saucepan heat up the plum relish gently. Add the stock and rosemary, bring the mix to the boil stirring occasionally, then simmer until reduced to required thickness. Season where appropriately.Anonymoushttp://www.blogger.com/profile/08868069772718224920noreply@blogger.com0tag:blogger.com,1999:blog-7300043364069453992.post-80133520894636013472012-05-18T23:14:00.001-07:002012-05-18T23:25:48.994-07:00Orange Braised Fennel<div class="separator" style="clear: both; text-align: center;"><a href="http://leighcourtfarm.org.uk/uploads/images/fennel-bulb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://leighcourtfarm.org.uk/uploads/images/fennel-bulb.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">image courtesy of leighcourtfarm.org</div><div class="separator" style="clear: both; text-align: center;">*Part of the sizzling staffordshire menu series*</div><br />
<br />
I like this as a side dish because its a good accompaniment to alot of game dishes, particularly in the poultry section of the food group such as turkey, duck, pheasant, partridge and guinea fowl etc. The citrus element works very well with the aniseed element of fennel and provides a nice clean tone to complement game perfectly.<br />
<br />
You will need (serves 3):<br />
<br />
3 bulbs fennel, halved vetrically, trimmed.<br />
tbsp olive oil<br />
200ml orange juice<br />
200ml chicken or vegetable stock (chicken preferred)<br />
2 cloves of garlic chopped<br />
salt and pepper to season<br />
<br />
The doing bit:<br />
<br />
Heat the olive oil in a large frying pan, add the fennel and sear each side of each half bulb until coloured. Turn over and repeat, add the orange juice, stock and garlic. Bring to the boil, then cover the pan and lower to a simmer. Cook until fennel is tender (roughly 20 minutes). Remove from liquor and serve.Anonymoushttp://www.blogger.com/profile/08868069772718224920noreply@blogger.com0tag:blogger.com,1999:blog-7300043364069453992.post-57265665225284229022012-05-12T01:01:00.000-07:002012-05-12T01:01:27.106-07:00Confit duck legs<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_ksI5H-K89vw/STQG8wOH19I/AAAAAAAADKk/zBMSg-BJN1U/s400/two_duck_legs_confit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="http://1.bp.blogspot.com/_ksI5H-K89vw/STQG8wOH19I/AAAAAAAADKk/zBMSg-BJN1U/s320/two_duck_legs_confit.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Image courtesy of foord.rlove.org</div><br />
<br />
Confit duck legs are one of those dishes that's incredibly hearty, comforting, homely and generally almost impossible to refuse. Its easy to prepare and cook, and has a long shelf life when stored int he fridge (not that it would need it in my opinion). This recipe makes a batch of 10 legs, which are ideal as a main course or as a starter depending on what you want to do with it. I guarantee enjoyment.<br />
<br />
These can be served in a multitude of ways, as a simple part of a roast meal, with salads or even with a puree where necessary. They're incredibly versatile.<br />
<br />
You will need (makes roughly 10 servings):<br />
<br />
<br />
10 Duck Legs<br />
2 kilo of duck fat<br />
<br />
For the dry marinade<br />
<br />
500g of rock salt<br />
4 Star anise<br />
100g of Juniper berries<br />
50g of cinnamon<br />
50g of Cracked black pepper<br />
4 Lemons zested<br />
60g of Ginger<br />
2 Sticks of Lemon grass<br />
<br />
The doing bit:<br />
<br />
<br />
Blend the star anise, berries, rock salt, cinnamon and black pepper in a food processor.<br />
<br />
Peel and chop the ginger in to strips, and break down the lemon grass into small pieces<br />
<br />
Place the duck legs in a plastic container, cover the legs with the salt mixture and the ginger, lemon zest and lemon grass cover with cling film and stand in a fridge for 12 - 24 hours<br />
<br />
Wipe off the salt, place in a roasting tray; cover in melted duck fat, cover the tray with greaseproof paper, cook 2 to 2 ½ hours in a low oven (roughly 150 / 160C, until the meat is tender<br />
<br />
Remove from the oven leave to cool in the duck fat, decant the legs into a clean container, recover the fat by passing through a sieve and placing in a cool area<br />
<br />
To roast and crisp up place duck leg in a hot oiled pan and seal over in the oil then finish in the oven<br />
<div><br />
</div>Anonymoushttp://www.blogger.com/profile/08868069772718224920noreply@blogger.com0tag:blogger.com,1999:blog-7300043364069453992.post-83745171794723255962012-05-08T10:49:00.000-07:002012-05-08T10:49:30.216-07:00Pommes Boulangeres<div class="separator" style="clear: both; text-align: center;"><a href="http://www.tescorealfood.com/media/images/King-Edwards-pommes-boulangere-Large-24cdefcb-5cad-4140-aa62-d278d88809c7-0-472x310.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="210" src="http://www.tescorealfood.com/media/images/King-Edwards-pommes-boulangere-Large-24cdefcb-5cad-4140-aa62-d278d88809c7-0-472x310.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">image provided courtesy of tescorealfood.com</div><br />
Boulangeres is one of those potato dishes that goes pretty well with everything, and is useful alongside hearty dishes as well and lighter ones, they go phenomenally well with meat and fish dishes and much like every potato dish they can serve well as a "vehicle" for a variety of flavours. This dish uses a rosemary herb focus, but it doesn't have to be that way it can easily be amended to suit your preference.<br />
<br />
<br />
You will need (serves roughly 6):<br />
<br />
1.2 kg desiree, king edward or romano potatoes, peeled and sliced thinly on a mandolin (/or carefully with a chefs knife)<br />
2 medium onions (peeled & sliced thinly into same porportions as the potatoes)<br />
large handful fresh rosemary<br />
2 cloves garlic, sliced thinly<br />
300 ml vegetable stock<br />
150ml milk<br />
50g butter<br />
<br />
The doing bit:<br />
<br />
Take the rosemary and rub in a pestle and mortar until it softens a little. If you dont have one you can do the same with a rolling pin on a hard surface. Take two thirds of the rosemary and chop finely. Take the sliced onions and the potatoes and garlic, and create a layer in a baking dish followed by a scattering of rosemary and season with a little salt and pepper. Continue layering, until your top layer has a layer of potatoes and onions that slightly overlap.<br />
<br />
Mix the milk and stock together and pour over the potatoes into the dish. Season the top layer, then scatter the remaining rosemary over the top for decoration.On the top add the butter in small pieces until the dish is evenly covered and place in oven on the highest shelf into a preheated oven to 180C, until the top is crisp and the underneath is soft, tender and creamy.<br />
<br />
Remove from the oven and devour.Anonymoushttp://www.blogger.com/profile/08868069772718224920noreply@blogger.com0tag:blogger.com,1999:blog-7300043364069453992.post-42702225796314665292012-05-08T04:24:00.000-07:002012-05-08T04:24:24.175-07:00Smoked Haddock Chowder / Gruyere gratin<div class="separator" style="clear: both; text-align: center;"><a href="http://realrecipes.co.uk/wp-content/gallery/october/smoked-haddock-chowder.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="http://realrecipes.co.uk/wp-content/gallery/october/smoked-haddock-chowder.png" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">image courtesy of realrecipes.co.uk</div><br />
<div style="text-align: center;">*Part of the sizzling staffordshrie menu series*</div><br />
Smoked haddock chowder is one of those fish dishes that is surprisingly comforting, whist being very hearty and nutritious. Its not too dissimilar from cullen skink, a scottish dish that is virtually symmetrical to this one. This dishes uses smoked haddock (as the title suggests) but you cna use other smoked fish if you wish (smoked trout is particularly good as an alternative). If you're not a fan of smoked fish, substitute for another by all means. I'm quite amenable when it comes to mixing it up.<br />
<br />
This dish serves well as a meal in itself, although it can be adjusted to be lighter where necessary as a starter.<br />
<br />
You will need (serves 4):<br />
For the chowder:<br />
450g smoked haddock (undyed preferrably, but ultimately up to you), skin removed and cut into 4 pieces.<br />
4 rashers smoked bacon, cut into 1cm lardons<br />
1 large onion, finely diced<br />
500 ml bechamel<br />
1 baking potato peeled and cut into a small dice (roughly 1/2 cm)<br />
1 lemon zested and juiced<br />
3 tbsp finely chopped parsley<br />
1 tsp tarragon<br />
tbsp butter<br />
<br />
Gratin:<br />
<br />
4 large baking potatoes, peeled and cut into thin slices<br />
1/2 pint of milk.<br />
Salt and pepper<br />
4 handfuls of gruyere cheese (grated). You can use mature cheddar as an alternative<br />
<br />
The doing bit:<br />
<br />
Melt the butter in a large pan, add the onion and cook until the onion begins to soften.Add the bacon and cook for about 3-4 minutes, then add the potatoes and bechamel. Heat until bubbling then reduce to a simmer. Add the lemon juice and zest, and herbs and simmer for 10 minutes. Add the haddock and cover the pan and simmer for a further 10 minutes, stirring occasionally then taste. Season accordingly with salt and pepper. Spoon mixture out into bowls and top with the gratin components (shown next).<br />
<br />
For the gratin:<br />
<br />
Add some salt and pepper to the milk in a pan, bring to a simmer then add the potatoes. When the potato slices have begun to soften take them out of the milk. You can use the milk for the chowder to make your bechamel at this stage if you prefer to do things the other way around. Add the slices to the top of the chowder and add the cheese to each one. Put bowls in a hot oven (220C) and cook until the cheese has melted and the potatoes have cooked through<br />
<br />
Serve, and devour.Anonymoushttp://www.blogger.com/profile/08868069772718224920noreply@blogger.com0tag:blogger.com,1999:blog-7300043364069453992.post-62578399559891878612012-05-02T14:14:00.000-07:002012-05-02T14:14:35.592-07:00Buckwheat pancakes with smoked salmon<div class="separator" style="clear: both; text-align: center;"><a href="http://www.gourmet.com/images/recipes/2004/03/re-buckwheat-pnks-salmon608.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://www.gourmet.com/images/recipes/2004/03/re-buckwheat-pnks-salmon608.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">image courtesy of gourmet.com</div><div class="separator" style="clear: both; text-align: center;">*part of the sizzling staffordshire menu series*</div><br />
This is an excellent breakfats dish but also serves well as a light lunch or even as a main course for supper. The buckwheat pancakes play on the confort factor but dont feel guilty, - buckwheat is particularly nutritious and gluten free.<br />
<br />
You will need (Serves 5-6):<br />
<br />
85g buckwheat flour<br />
85g plain flour<br />
1 1/2 tbsp baking powder<br />
1.2 tbssp sea salt<br />
1tbsp caster sugar<br />
200ml semi skimmed milk<br />
1 1/2 tbsp melted butter or oilive oil<br />
2 egg whites<br />
small amount of butter for cooking<br />
<br />
TO serve:<br />
<br />
10-12 slices smoked salmon<br />
6 tbsp soured cream<br />
3 tbsp capers (drained)<br />
handful rocket to garnish (optional)<br />
<br />
The doing bit:<br />
<br />
Pancakes:<br />
<br />
Mix the flours, baking powder salt and sugar in a large bowl. Make a well in the middle and add the milk and melted butter. Gradually mix in the flours to the oil and mix to a smooth batter. leave to rest for a few mins.<br />
<br />
Whisk the egg whites together in a seperate bowl until they form soft peaks then fold into the pancake batter.<br />
<br />
Melt a small amount of butter into a blini pan on a medium heat and when melted add a small ladelful of the mixture.After roughly 2 minutes (until golden brown on the underside) turn the pancake over and cook again the other side. When done remove from pan and repeat until pancake mix is turned into pancakes.<br />
<br />
To serve:<br />
<br />
Take a dollop of the sour cream and add it to each pancake (or 2). add the smoked salmon and a few capers to garnish and the rocket to finish.<br />
<br />
Devour.Anonymoushttp://www.blogger.com/profile/08868069772718224920noreply@blogger.com0tag:blogger.com,1999:blog-7300043364069453992.post-15506276301308634802012-04-29T13:29:00.001-07:002012-04-30T03:27:00.298-07:00Poached duck egg / black pudding / grlled portobello mushroom / horseradish cream<div class="separator" style="clear: both; text-align: center;"><a href="http://farm8.staticflickr.com/7159/6636298525_720371fa95.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://farm8.staticflickr.com/7159/6636298525_720371fa95.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Image courtesy of jessicalettucetomato.wordpress.com</div><div class="separator" style="clear: both; text-align: center;">*part of the sizzling-staffordshire menu series*</div><br />
This is a wonderful dish, and in combination provides great balance of flavour, texture and general yummyness. I suppose it could be easily attributed to being a breakfast dish, but in the same respect it goes well equally as a light lunch or even as a main course starter.<br />
<br />
You will need (per serving):<br />
<br />
1 duck egg (large or small its up to you)<br />
1 large portobello mushroom, stallk removed.<br />
1 large round slice of black pudding (roughly 1/2 inch in thickness). if you can only get a smaller one, dont worry. We can rework the arrangement.<br />
1/2 tsp creamed horseradish.<br />
35ml white wine or vermouth.<br />
100ml double or whipping cream.<br />
1/2 tsp chopped chives<br />
1.2 tsp chopped parsley<br />
1/2 tsp fresh thyme.<br />
sea salt and black pepper.<br />
2 tbsp white vinegar.<br />
<br />
The doing bit:<br />
<br />
Combine the herbs in a small bowl and mix. Season the mushroom (top side down) with the salt, pepper and a pinch of the herbs. Add a little oil (no more than 1/4 tsp) and then grill on a moderate heat along side the black pudding until the mushroom is soft to touch, and the black pudding has cooked also.<br />
<br />
Add some ater to a saucepan and heat until boiling. add the vinegar and some pepper and turn to a simmer. Add the egg and bring up the heat a little until the egg is poached to desired preference. Remove from the liquor, then allow to dry on a piece of kitchen towel.<br />
<br />
For the cream: Heat up the white wine and then add the cream to a pan. Add the horseradish and simmer gently for about 3 mintues until the mixture has thickened.<br />
<br />
Assemble as follows: black pudding, mushroom on top then poached egg (in the well where the mushroom stalk was). Serve with a small amount of cream on top of the egg and the rest around. Garnish with the remaining herbs and devour.Anonymoushttp://www.blogger.com/profile/08868069772718224920noreply@blogger.com0tag:blogger.com,1999:blog-7300043364069453992.post-59213084723914914252012-04-29T13:10:00.000-07:002012-04-29T13:10:17.143-07:00Butternut squash & Red Pepper Tartlet / Parsley & Chive dressed salad<div class="separator" style="clear: both; text-align: center;"><a href="http://www.cookstr.com/photos/recipes/3755/medium/recipe-3755.jpg?1303929962" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://www.cookstr.com/photos/recipes/3755/medium/recipe-3755.jpg?1303929962" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">image courtesy of cookstr.com</div><div class="separator" style="clear: both; text-align: center;">*Part of the sizzling-staffordshire menu series*</div><br />
This dish is similar to a dish I used to do several years ago when working in a small hotel. Granted back then it was as a main course, in this case it will serve extremely well as a starter or a side dish viable for a light lunch.It uses ingredients that available year round, although seasonally it would be better suited from late autumn to early springtime.That said it is mainly all down to viability, and as a result it can be easily and cheaply produced whenever.<br />
<br />
You will need (per tartlet):<br />
<br />
1/4 butternut squash, peeled and sliced into 1/4 inch thickness.<br />
1/2 red pepper, de-cored and trimmed, and sliced into 1/4 inch thickness..<br />
1/2 an apple decored and sliced 1/4 inch thickness(any eating apple will do)<br />
6'' x 2.5 inch pliece of rolled out puff pastry<br />
3 tbsp Seasoned soft white breadcrumbs<br />
2 tbsp grated parmesan<br />
Tbsp roughly chopped flat leaf parsley<br />
1/2 tbsp roughly chopped chives<br />
Handful of rocket<br />
tsp lemon juice<br />
2 tbsp olive oil<br />
cracked black pepper<br />
<br />
The doing bit:<br />
<br />
In a pan add a little butter and moderately heat until the butter melts. Sear the butternut squash slices with the apple until they are coloured and begin to soften. Remove from the pan and layer on the puff pastry sheet, alternating each slice. Repeat the same for the peppers and also lay evenly onto the tartlet.<br />
<br />
In a small bowl mix the breadcrumbs and the parmesan and add a little black pepper. Sprinkle the breadcrumbs on the top of the tart and place on a baking tray in a moderate oven (180C) until the pastry has risen and golden brown, and the breadcrumbs are of similar colour. Remove from the oven and serve with the salad.<br />
<br />
For the salad: In a bowl combine the rocket, chives, and parlsey and dress with the olive oil and lemon juice. season with pepper if necessary.Anonymoushttp://www.blogger.com/profile/08868069772718224920noreply@blogger.com0tag:blogger.com,1999:blog-7300043364069453992.post-88589993450122648002012-04-26T23:19:00.000-07:002012-04-26T23:19:49.071-07:00Wild mushroom / puff pastry / smoked cheese gateaux<div class="separator" style="clear: both; text-align: center;"><a href="http://25.media.tumblr.com/tumblr_lgm4baJO451qa2xsmo1_500.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://25.media.tumblr.com/tumblr_lgm4baJO451qa2xsmo1_500.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">image courtesy of frenchforfoodies</div><br />
<br />
Although a bit loose on the definition i suppose in respect this pays homage to both the definition of a geatux and a mille fuille - providing multi"tonal" layers in the form of a gateaux and remaining true to the millefuille aspect with the pastry. If you wish you can substitute melba toast for the pastry in each layer.<br />
<br />
It's pretty simple as a dish, suitable for a starter and as a main course or even a halfway measure between the two. The use of a wild mushroom fricasse approach as the filling utilising smoked cheese also gives a wonderful depth of flavour, whilst maintaining armoatic tones from herbs and garlic also. Strictly speaking, in supposition this is definitely a vegetarian dish, but can incorporate meats such as bacon for a base flavour where neccesary.<br />
<br />
You will need (per portion):<br />
<br />
1 portion <a href="http://chefssidedishes.blogspot.com/2011/11/wild-mushroom-fricasse-on-blini-with.html" target="_blank">mushroom fricasse</a><br />
1 10cm x 10cm cooked section of puff pastry, cut into 3 layers horizontally (giving you 3 thin slices)<br />
finely chopped parsley and tarragon 1 tsp each.<br />
1tbsp Vinaigrette dressing<br />
1 tsp truffle oil<br />
handful of rocket, for garnish.<br />
<br />
The doing bit.<br />
<br />
Gently warm the mushroom fricasse in a pan, adding the smoked cheese in the last few minute. We dont want the cheese to melt entirly only to heavily soften and become malleable. In a low heated oven (about 160C ) warm through the pastry layers gently. Brush the pastry with a little butter or milk if requiring further gloss or colouring.<br />
<br />
Upon service layer as follows: fricasse / cheese mix, pastry and repeat. Dress the rocket with the vinaigrette and truffle oil and place on top of the stack. Garnish the plate with the fresh herbs and serve.<br />
<br />
Devour.Anonymoushttp://www.blogger.com/profile/08868069772718224920noreply@blogger.com0tag:blogger.com,1999:blog-7300043364069453992.post-31212498182214896562012-04-22T10:34:00.000-07:002012-04-22T10:34:56.945-07:00Mussels in white wine with garlic & shallots / french bread<div class="separator" style="clear: both; text-align: center;"><a href="http://dominiquewhitman.files.wordpress.com/2011/03/mussel.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://dominiquewhitman.files.wordpress.com/2011/03/mussel.jpg" width="214" /></a></div><div class="separator" style="clear: both; text-align: center;">image courtesy of themarkethipster.com</div><div class="separator" style="clear: both; text-align: center;">*Part of the sizzling staffordshire menu series*</div><br />
I suppose in retrospect this recipe isnt too dissimilar from the classic "moules marinieres", a french dish comprising mussels steamed in their shell with white wine, garlic and shallots. This recipe uses the sweet elements of vermouth to allow balance with the potential saltiness of the mussels.<br />
<br />
You wlll need (serves 4):<br />
3lbs of live mussels, de-bearded and cleaned of barnacles<br />
4 large shallots finely diced<br />
2 cloves finely chopped garlic<br />
tbsp unsalted butter<br />
100ml sweet vermouth, or even sweet cider<br />
tsp fresh thyme finely chopped<br />
2 tbsp fresh parsley finely chopped<br />
1/2 tsp fresh sage finely chopped<br />
3 tbsp whipping or double cream<br />
1 large french baguette<br />
<br />
The doing bit:<br />
<br />
In a large pan saute the onions, and garlic in a little oil until soft, on a moderate heat. add the mussels, butter and herbs, then put a lid on the pan and steam until the shells begin to open. Add the wine and put the lid back on until the mussels have fully opened. Finish with cream and cook without the lid for 30 seconds more.<br />
<br />
Discard any mussels that do not open.<br />
<br />
Tear a chink of bread, serve mussels into large bowls and devour.Anonymoushttp://www.blogger.com/profile/08868069772718224920noreply@blogger.com0tag:blogger.com,1999:blog-7300043364069453992.post-39290857016200161682012-04-21T07:19:00.000-07:002012-04-21T07:19:09.729-07:00Herb butter (for fish, white meats, sauces and vegetable dishes)<div class="separator" style="clear: both; text-align: center;"><a href="http://www.bitlessbridle.co.uk/shop/images/herbs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://www.bitlessbridle.co.uk/shop/images/herbs.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">image courtesy of bitlessbridle.co.uk</div><br />
Another one of the good larder ingredients, this butter provides a wonderful herb element whilst giving a moderate sweetness with the shallot presence. Perfect accompaniment and finishing tool for a variety of sauces, meats, fish, and vegetable dishes. <br />
<br />
You will need:<br />
<br />
250g salted butter softened<br />
3 tbsp fresh parsley finely chopped<br />
1 tbsp sage finely chopped<br />
1 tbsp rosemary finely chopped<br />
1 tsp tarragon finely chopped<br />
1 crushed clove of garlic,<br />
1 shallot very finely chopped<br />
<br />
The doing bit:<br />
<br />
In a saucepan add a small amount of oil then add the shallots and garlic and cook gently until soft. Allow to cool.<br />
<br />
Combine all ingredients and mix into uniform paste. Wrap in cling film and form into a sausage shape. Chill until required.Anonymoushttp://www.blogger.com/profile/08868069772718224920noreply@blogger.com0tag:blogger.com,1999:blog-7300043364069453992.post-79632157943429406902012-04-21T07:06:00.002-07:002012-04-21T07:06:22.886-07:00Bara Brith<div class="separator" style="clear: both; text-align: center;"><a href="http://fromthebrit.com/recipes/wp-content/uploads/2008/10/barabrith_close-up.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://fromthebrit.com/recipes/wp-content/uploads/2008/10/barabrith_close-up.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">image courtesy of fromthebrit.com</div><br />
Another of my welsh favourites - Barabrith I suppose is more of a cake than a bread, or at least thats what it will lead you to believe when you eat it. This recipe gives rise to both elements and can be presented well as a bread or as something a little sweeter - ideal for elevenses and afternoon tea.<br />
<br />
You will need..<br />
<br />
12g of Dried yeast (2 tsp)<br />
210ml of lukewarm milk<br />
450g of Bread flour white<br />
75g of Unsalted butter<br />
5g of mixed spice 1 teaspoon heaped<br />
Pinch of salt<br />
50g of Light brown sugar<br />
1 egg beaten<br />
115g of Raisins<br />
115g of Currants<br />
Runney honey to glaze<br />
<br />
The doing bit<br />
<br />
Activate the yeast by heating the milk to lukewarm and dissolving the yeast<br />
<br />
Rub together the flour and butter<br />
<br />
Add mixed spice, salt and light brown sugar<br />
<br />
Mix these together<br />
<br />
Add the yeast mix and the beaten egg<br />
<br />
Make into smooth dough<br />
<br />
Add the dried fruit and work the fruit into the dough<br />
<br />
Line a bread tin with parchment; place the dough into the tin<br />
<br />
Glaze with honey and allow proving for an hour in a warm place. I usually cover the tin with clingfilm to aid the proving.<br />
<br />
Bake at 160 for 40 minutes or until knife test comes clean.<br />
<br />
Best eaten warm, but if necessary allow to cool and serve appropriately.Anonymoushttp://www.blogger.com/profile/08868069772718224920noreply@blogger.com0tag:blogger.com,1999:blog-7300043364069453992.post-5107659562263170762012-04-21T07:05:00.005-07:002012-04-21T07:05:57.427-07:00Cider & Apple Bread<div class="separator" style="clear: both; text-align: center;"><a href="http://healthandlife.in/wp-content/uploads/2010/06/red-apples.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://healthandlife.in/wp-content/uploads/2010/06/red-apples.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Image courtesy of healthandlife.in</div><br />
This bread is perfect for the festive season, and provides that fruity sweetness that can be called for in a bread over the festive period. You'll find a number of uses for it, including a great accompaniment to hearty broths and stews, as well as great on its own of for a different twist on sandwiches. The one thins is it brilliant for is toast - and can give added dimension and pleasure with this comforting loaf.<br />
<br />
15ml of sunflower oil<br />
2 apples finely chopped<br />
450g of strong white flour<br />
Pinch of salt<br />
tsp cinnamon<br />
pinch nutmeg<br />
20g of easy blend yeast<br />
80g of grated cheese<br />
150ml of dry cider<br />
150ml of warm water<br />
<br />
Heat up the oil and sauté off the diced apples<br />
<br />
Mix together the flour and salt, cinnamon and nutmeg<br />
<br />
Stir in the yeast<br />
<br />
Add the water and cider with half the cheese and the apples into the mix<br />
<br />
Mix to a smooth dough<br />
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Knead for 5 minutes, make into two loaves, slash the tops and cover with the remaining cheese let the dough double in proving.<br />
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Bake for about 20 minutes or until the hollow sound is given when tapping the bottom.Anonymoushttp://www.blogger.com/profile/08868069772718224920noreply@blogger.com1tag:blogger.com,1999:blog-7300043364069453992.post-18523937171907040672012-04-21T07:05:00.002-07:002012-04-21T07:05:20.529-07:00Soda bread<div class="separator" style="clear: both; text-align: center;"><a href="http://www.bbc.co.uk/food/images/food_16x9_448/recipes/irishsodabread_67445_16x9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="182" src="http://www.bbc.co.uk/food/images/food_16x9_448/recipes/irishsodabread_67445_16x9.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Image provided courtesy of bbc food</div><br />
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I love soda bread - it provides a means of making bread without yeast, whilst maintaining a buttery flavour by using buttermilk. I suppose soda bread is similar to alot of sourdough breads, which have been in use for over a thousand years. This recipe is simple and enjoyable, and can be prepared quickly. Best of all it is also quite cheap to produce :).<br />
<br />
(Makes 1 loaf)<br />
Ingredients<br />
<br />
350G plain flour<br />
1 level tablespoon of bicarbonate of soda<br />
Heavy pinch of sea salt<br />
300ml buttermilk<br />
<br />
<br />
Sift the flour, bicarbonate of soda and fold in the sea salt<br />
<br />
Pour in the buttermilk and mix into a smooth dough<br />
<br />
Mould into a large round, place on a silicone mat<br />
<br />
Score the top into four<br />
<br />
Bake at about 180C until golden brown and sounds hollow<br />
<br />
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<span class="Apple-style-span" style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">MTCYNYKSTYUA</span>Anonymoushttp://www.blogger.com/profile/08868069772718224920noreply@blogger.com0tag:blogger.com,1999:blog-7300043364069453992.post-10416079565073155732012-04-21T07:04:00.005-07:002012-04-21T07:04:51.938-07:00Brioche<div class="separator" style="clear: both; text-align: center;"><a href="http://upload.wikimedia.org/wikipedia/commons/4/4a/Brioche.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="275" src="http://upload.wikimedia.org/wikipedia/commons/4/4a/Brioche.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Image courtesy of wikipedia</div><br />
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Brioche is one of my favourite breads that provide a wonderfully buttery and sweet flavour which gives way for its use in desserts, as well as application for savoury dishes. I love brioche at breakfast time, as its a lovely conforting start to the day.<br />
<br />
Ingredients<br />
<br />
15g of quick yeast<br />
70ml of warm milk<br />
Pinch of salt<br />
500g of plain flour<br />
6 eggs<br />
350g of butter, softened<br />
30g of sugar<br />
<br />
Fold together the yeast flour and sugar with salt<br />
Add egg, (already beaten)<br />
Mix together to stiff dough<br />
Knead for 10 minutes<br />
Add butter little by little until the dough is glossy<br />
Prove for about one hour<br />
Knock back (knead further); prove in fridge for four hours<br />
Bake for 8 minutes for individual rolls or 40 minutes for large loafAnonymoushttp://www.blogger.com/profile/08868069772718224920noreply@blogger.com0