WEEKEND KITCHEN RECIPE SHEET 6th June 2015

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1 WEEKEND KITCHEN RECIPE SHEET 6th June 2015 Joe Davis Pulled chicken chilli An ultra healthy, full of flavour alternative to chilli con carne and can also be used in place of pulled pork or in dishes such as enchiladas, burritos or simply served with rice. 500g skinned and boned chicken thighs 1 tin chopped tomatoes 1 tin black beans 1 medium onion 2 cloves garlic 1 tsp each of smoked paprika, chilli powder, cumin and coriander Salt & pepper Olive oil Small bunch of coriander leaves Serves 4 Finely chop the onion and garlic and fry them gently in a little olive oil. Add the spices, then the chopped tomatoes and seasoning. Bring to a simmer, add the whole chicken thighs, bring back to a simmer and cook for 45 minutes. Once the chicken thighs are soft and falling apart, remove them from the sauce. Using two forks, pull the chicken into shreds then return to the sauce with the addition of the black beans. Simmer for another 15 minutes Add some chopped coriander just before you serve. Serve the rich, lightly spiced chilli with rice - as you would chilli con carne - or you can use it as a filling for enchiladas or burritos. Page 1

2 Gammon and mature cheddar pasties Perfect for a sunshine picnic or even served hot during the colder months this recipe is a wonderful combination of great British ingredients cooked in a brilliantly British way! 1 packet of ready made puff pastry 250g good quality gammon (ham or bacon is also fine) 250g grated extra mature cheddar 1 tbsp grain mustard small buch of tarragon leaves 1 egg Serves 4 Pre heat the oven to 180C/ Gas Mark 4 Chop the gammon, ham or bacon into small cubes and grate all of the cheese. Place in a large mixing bowl, with the mustard and chopped fresh tarragon leaves. Mix to produce the filling for the pasties. Roll out the pastry until it is about 3mm thick. Place a small plate or saucer upside down on the pastry and cut around it using a sharp knife. You should now have 4 pastry discs. Divide the filling between the 4 discs, placing it just off centre of the middle of each disc. Fold over the discs to cover the filling and make a semi circle shape. Crimp the edges with a fork and brush with beaten egg. Bake in the pre-heated oven for minutes until golden brown and delicious. Leave to cool for 10 minutes before serving or cool in the fridge if using for a picnic Page 2

3 Lightly spiced naval orange and almond cake Free from butter or flour, achieving a zesty, moist lightness that is incomparable to other cakes. Perfect for a late summer lunch in the sunshine or with a cup of tea in the middle of winter. 3 large naval oranges 300g caster sugar 300g almonds, ground 2 tsp baking powder 7 eggs 2 heaped teaspoons of mixed spice (or a combination of your choice - cloves, cinnamon cardamom, ginger, star anise all work well) Serves 8-12 Butter and line a 9 inch cake tin. Pre heat the oven to 160C/ Gas Mark 3. Put the whole, unpeeled oranges in a large pan and cover with water. Bring the water to the boil and leave it simmer gently for hours until the oranges are soft and tender. Remove the oranges, let them cool and take out any pips. Blend in a food processor until a smooth pulpy texture is reached. Weigh out 400g of the orange pulp. If you happen to have any leftover, you can freeze it and use it at a later date. Put all of the dry ingredients in a food processor, add the 400g of orange pulp and blend. Leave the motor running while you add the eggs, 1 by 1, until a smooth cake batter is reached. Add the spices and mix for a further minute. Put the batter in the lined cake tin and cover with foil. Put in the pre heated oven for about 1 hour. After this time check with a knife in the middle, if it needs more time give it another minutes - keep checking during this period though. Page 3

4 Remove from the oven, release from the cake tin and cool on a rack. It is ready to serve when it reaches room temperature. It is perfect served with whipped cream infused with vanilla, honey and orange zest. Jen Barber Lemon Pork This is an easy dish to prepare, lovely for summer and great served with jacket potatoes salad. It originates from Peru. 500g diced pork 1tbsp plain flour ½ tbsp ground ginger 25ml olive or sunflower oil 1 onion finely chopped 1 tin of peeled plum tomatoes crushed 50ml lemon juice 200ml vegetable stock 2 tbsp of mayonnaise or crème fraiche Serves 4 Put the oil in a saucepan over a medium heat on the hob. Sprinkle the meat with the flour and ginger and add to the pan. Cook for a few minutes turning until the meat is sealed. Add the onions and tomatoes and cook for a few minutes until the onion is soft. Add the lemon juice and stock, reduce the heat and allow to simmer uncovered until the liquid has reduced down by about half and pork is tender. This will take about an hour. Just before serving stir through the mayonnaise or crème fraiche. Page 4

5 Pineapple and Coconut Cake This is a lovely moist summery cake and, if you wish, you can make it into a Pina Colada Cake by adding Malibu to the filling and drizzling with sugar on the top of the sponge when it comes out of the oven. 175g butter 175g caster sugar 3 eggs beaten 400g tin of chopped pineapple, drained and pureed 175g self raising flour, sieved 100g desiccated coconut 1tsp baking powder Filling: 250g tub of mascarpone 40g icing sugar 40g desiccated coconut This will make 8-10 slices Grease and line a 20cm/8 inch cake tin Pre heat the oven to 170C/ Gas Mark 3-4 Beat the sugar and butter together until light and fluffy. Gradually add the eggs beating after each addition. Fold in the pineapple, flour, coconut and baking powder into the wet ingredients until combined. Pour the mixture into the prepared tin and bake for about an hour and 10 minutes, until a skewer comes out clean. Leave the cake to cool and prepare the filling. Put all the ingredients into a bowl and mix together. Page 5

6 Using a bread knife or cake saw, slice the cake in half horizontally and take apart. Spread the filling over the bottom layer and replace the top half. Sprinkle the top of the cake with icing sugar and serve. Claire Wright Butternut Squash and Feta Cannelloni Even the kids love this one, as the squash is naturally sweet and helps the hidden veggies go down a treat. Filling; 2 butternut squash, peeled, chopped and roasted 2 red peppers, roasted and skin removed 200g feta cheese 1 large onion, finely chopped 2 cloves garlic 10 sage leaves 2 bay leaves, 1-2 tablespoons of chicken or vegetable stock Lasagna sheets (you will roll them into tubes) or cannelloni tubes Tomato sauce; 1 large onion, finely chopped 2 cloves garlic 1 tin of chopped tomatoes or passata 1 handful of sun dried tomatoes 1 teaspoon of dried oregano 1-3 tbsp of chicken or vegetable stock Béchamel Sauce; 40g butter 20g plain flour 300ml milk 2 bay leaves 1 tsp of nutmeg Page 6

7 Serves 4 Preheat to 200C/ Gas Mark 5 Tomato Sauce; Gently fry the onions and garlic with a little butter and a few bay leaves until soft. Add the sundried tomatoes, chopped tomatoes, and oregano and leave to simmer on a low heat for 15 minutes. Filling; Add a knob of butter and the sage leaves to the pan and cook for 1-2 minutes. The in go the onions and garlic, and cook them until softened. Add the roasted squash and peppers to the pan and a few tablespoons of stock. Gently mash any lumps and leave to cool. Béchamel; Melt the butter and flour together in a saucepan, until combined. Add milk, bring to the boil and turn down to a medium heat, stirring continuously until thickened. Turn off heat. Crumble the feta into the filling and spoon or pipe it into the pasta and place the tubes side by side in ovenproof dish until full. Sprinkle over a handful of baby spinach and a little chopped sage and cover with the tomato sauce Add a layer of béchamel, and sprinkle over a little parmesan and/or seasoned stale breadcrumbs Bake for 30 mins until bubbling and golden Page 7

8 Shawarma Chicken, Fatoosh Salad Favorite fake-away, great served on a big plate so everyone get stuck in and help themselves. Shawarma 2 large skinless chicken breasts 4 large skinless chicken thighs, or 6 small Marinade 4 tbsp olive oil 1 clove of garlic crushed or grated 2 tsp cumin 2 tsp paprika 1 tsp ground coriander 1 tsp allspice 1 tsp turmeric 1 tsp cinnamon Squeeze of lemon Fatoosh Salad; 2 large tomatoes ½ cucumber iceberg lettuce 4-6 radish 1 lemon 2 tbsp olive oil handful chopped mint handful of chopped parsley teaspoon of sumac 1 toasted pitta bread, cut into strips Serves 4 Cut the chicken into strips. Coat with the marinade and leave for 1-2 hours in the fridge or over night. Preheat your oven to 200C/ Gas Mark 5 and quickly roast the chicken for minutes and then leave to cool. Page 8

9 Thinly slice the radishes and cucumbers and quarter the tomatoes. Chop the lettuce and add lemon juice, sumac, mint, parsley and the toasted pitta strips. Heat a pan until it is very hot indeed and chuck the chicken in for a few minutes - just enough time for crispy bits to form on the edges. Mix the chicken into the salad. Serve with warm pittas, flat breads and hummus. Pomegranate and rose muffins Really easy light and fluffy muffins made with two of my favourite things - pomegranate and rose water 250g self-rising flour 100g unrefined caster sugar 100ml light olive oil 100ml milk 1 egg 1 tsp vanilla extract 2 tsp rose water Seeds from 1 pomegranate (or a small pack of prepared pomegranate seeds) Makes 12 muffins Preheat to 180C/ Gas Mark 4 Sift the flour into a bowl with the caster sugar Whisk the eggs, milk, oil, rose water and vanilla together and gradually add to the flour and sugar, mixing as you go. Gently stir in the pomegranate seeds and spoon into a lined or greased muffin tray. Bake for 20 minutes until they are big and fluffy. Leave to cool a little before removing from the muffin tray. You can eat the warm or cold Page 9