WEEKEND KITCHEN RECIPE SHEET September 21st 2014! PLEASE NOTE OUR NEW TIME SLOT! SUNDAYS

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1 WEEKEND KITCHEN RECIPE SHEET September 21st 2014 PLEASE NOTE OUR NEW TIME SLOT SUNDAYS REECE COLLIER Salted Millionaire Shortbread Serves cm x 20cm Baking Tray For the shortbread 160g unsalted butter 80g caster sugar 250g plain flour Caramel filling 500g condensed milk, boiled 100g golden syrup 70g salted butter 400g dark chocolate Sea salt flakes Make the shortbread by creaming the butter and sugar together until light in colour. Add the flour and stop mixing as soon as the mixture forms a dough. Whilst it is still soft, press into the bottom of your lined baking tray and leave to rest in the fridge for 30minutes. Bake in a pre-heated oven at 160 C/ Gas Mark 3 until golden. To make the caramel, bring the golden syrup and butter to the boil. Remove from the heat and carefully add the already boiled condensed milk, making sure to mix thoroughly. Pour this mixture onto your cooled shortbread base and return to the oven at 160 C until the mixture starts to bubble around the edges. Remove from the oven and leave to cool completely, preferably 2-3 hours.

2 Melt the chocolate over a pan of simmering water making sure not to burn it. When fully melted, pour on top of the caramel layer and spread evenly all over. Sprinkle a good quality sea salt over the top. For a nice extra touch, spoon small amounts of white chocolate on top of the melted chocolate and marble the two together. Apricot and almond tart 1 pack of store bought sweet pastry 125g unsalted butter 125g caster sugar 2 medium sized eggs 100g ground almonds 40g flour 10 g custard powder 1 tsp vanilla extract 4 fresh apricots 4-5 tbsp apricot jam Line the tart case with the readymade sweet pastry. Rest in the fridge whilst you make the frangipane mixture. In a bowl, cream the room temperature butter, sugar and vanilla extract together until pale in colour. Slowly add the eggs one at a time and continue to mix until both eggs are fully incorporated. Mix the flour, ground almonds and custard powder together and fold through the mixture until fully combined. Spread half of the apricot jam on the base on the uncooked lined tart case, followed by the frangipane mixture. Remove the stone from the apricots and cut into 4. Arrange the apricots on top of the frangipane. Leave to rest in the fridge for 30 minutes before baking, Bake in a pre-heated oven at 160 C/ Gas Mark 3 for approx minutes until golden brown and fully cooked. Once cooled, make a apricot glaze by boiling the remaining apricot jam with equal amounts of water, and brushing generously on top.

3 ADAM WHITLOCK Bruschetta of mozzarella, romesco sauce and rocket This romesco sauce is just delicious. Use it here on bruschettas but it also goes just brilliantly in pasta or on chicken and fish. For the sauce: 12 blanched almonds 1 head garlic 1 slice diced stale bread 2 large beef tomatoes 2 large roasted red peppers, well-drained 225ml extra virgin olive oil 125ml sherry vinegar Slices of baguette 1 mozzarella ball Rocket/ baby leaves Pre-heat the oven to 220ºC/ Gas Mark 7 Place the tomatoes, garlic head and olive oil into a baking tray and roast until tender and lightly browned. Remove from the oven and allow to cool When cooled, remove the skin from the tomatoes, and pop the garlic from their skins. Reserve the oil In a food processor, add the skinned tomatoes, garlic, almonds, diced stale bread and roasted peppers. Blend until smooth. While the food processor is running, slowly add the vinegar followed by the oil. Check the seasoning, it should have a good garlicky kick For the bruschettas, toast the baguette slices, spread the sauce on top and finish off with a thin slice of the mozzarella cheese and some leaves.

4 Macaroni cheese with roasted squash, parsley and green beans If you think macaroni cheese is boring, think again with the colourful, flavourful take on an old classic. 500g macaroni 1 Large butternut squash 250g green beans 2 cloves garlic A handful of fresh chopped flat leaf parsley 2 tbsp redcurrant jelly 1 large tbsp butter 2 tbsp plain flour 150ml milk 150g pecorino (or parmesan) cheese, grated Peel, remove seeds and dice the butternut squash into bite-sized pieces. Toss in the olive oil, garlic, sage & redcurrant and spread them onto a lined baking tray. Bake until tender (around minutes). While the butternut squash is cooking, make the cheese sauce and boil the pasta as per the packet instructions. For the cheese sauce, melt the butter in a pan on a medium heat then stir in the flour, cooking and stirring for a further 30 seconds or so. Slowly pour in the milk, stirring all the time and leave to gently simmer until the sauce thickens a little. Season with salt and pepper then stir in the grated cheese. Drop the green beans into the pasta s boiling water for literally 1 minute at the end of the pasta s cooking time. It s nice to have the beans a little crunchy (cook for a little longer if you prefer them softer). Stir together the pasta, the cheese sauce, the parsley,, the beans and the roasted squash then serve immediately. Apple Duffins (makes 24) This is my take on a delicious recipe created by Bea s of Bloomsbury. They are part doughnut, part muffin and they are absolutely amazing 420g plain flour 4tsp baking powder 1/2 tsp salt

5 1/2 tsp ground cinnamon 330g caster sugar 2 eggs lightly beaten 375ml natural yoghurt 2 tsp vanilla extract or paste 130ml neutral oil For coating: 250g unsalted butter melted 300g caster sugar For the filling: 4 Bramley apples, skinned and cored then cooked until puréed. Cool before use. Preheat the oven to 180ºC/ Gas Mark 4 Put all the dry ingredients in a bowl. Mix all the wet ingredients in a separate bowl and stir in with the dry ingredients until just combined. Don't over mix. Spoon the mixture into the muffin tins, filling three quarters of the way up. Bake for 22. A skewer inserted in the middle should come out dry and the duffins will be golden. While the duffins are finishing baking, put the melted butter and sugar in separate shallow bowls and set aside. Remove the muffin trays from the oven and tip the muffins out. Immediately dip the duffins in the melted butter, then roll in the sugar to liberally and evenly coat. Fill the prepared piping bag with apple purée. Push the nozzle through the bottom of the duffin, up to midway. Pipe about 1 tbsp apple inside each duffin and serve immediately. If you don t have a piping bag, just gently cut out a small part of the base of the duffin and spoon the purée in.

6 ALEC GOODHAND Lamb Cobbler Ingredients for 4 big portions (possibly some left over too) For Stew For Cobbles 700g Lamb (leg works well), diced 225g Self Raising Flour 200g Onions 60g Butter 300g Carrots 5g Salt 200g Butternut Squash 120ml Milk 3 Bay Leaves 2 Eggs 2 sprigs of rosemary 1 Sprig Rosemary 3 garlic cloves 150g Cheddar Cheese 20g plain flour 40g tomato puree 175ml white wine 400ml Chicken Stock Salt & Pepper to taste Dice all the vegetables. 1 extra egg for brushing Fry off the lamb in some oil in a pan on a medium heat then add the veg and heat through. Add all the rest of the stew ingredients and put into a casserole dish with a lid in the oven for 1 ½ hours at 180 C/ Gas Mark 4. For the cobbles, rub together the flour and butter and add the remaining ingredients. Cut the dough into scone shaped pucks and place on top of the stew. Brush the cobbles with an egg wash and oven cook for a further 20 mins with the lid off until the cobbles have taken on some colour and are cooked through. Serve immediately. Garlic Mushrooms With A Parmesan Crust Ingredients 400g Button Mushrooms 400ml Double Cream 2 Veg Stock Cubes 4 Cloves Garlic 5g Fresh Parsley 80g Parmesan 40g Breadcrumbs

7 Pre-heat oven to 220 C. Fry the mushrooms in a pan, chop the garlic and add it to the mushrooms, followed by the cream. Crumble in the stock cubes and add the parsley. When the cream starts to thicken transfer to ramekins or one smallish baking dish. Grate the parmesan on top and finish with the breadcrumbs. Oven cook for 5 mins or until golden and serve immediately with some lovely fresh bread. Chocolate and Vanilla Macaroons Ingredients Makes 24 For Vanilla Macaroons For Chocolate Macaroons 130g Icing Sugar 125g Icing Sugar 110g Ground Almonds 15g Cocoa Powder 2 Tsp Vanilla Essence 100g Ground Almonds 2 Egg Whites 2 Egg Whites For Chantilly Cream 50ml Double Cream 5g Caster Sugar 1 tsp Vanilla Essence Method For Chocolate Ganache 100ml Double Cream 100g Milk Chocolate Heat oven to 160 C/ Gas Mark 3. Whisk the egg whites and fold into the other ingredients (this works for both macaroon recipes). Use a piping bag to lay out 24 dollops on a baking tray covered in greaseproof paper. Use a wetted finger to smooth down the top of the macaroon. Oven cook for 20 mins. For the Chantilly Cream, whisk the ingredients together until just firm (don t over whisk). For the Ganache, melt the chocolate and stir in the cream. Leave to cool. To make up the macaroons, stick the flat side of two macaroons together using the Chantilly or Ganache as an adhesive.

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