WEEKEND KITCHEN RECIPE SHEET 9th October 2016 Gluten-Free toffee pecan tart Pecan pie the classic American dessert is one of my favourites. Crunchy pecan nuts enrobed in rich buttery caramel with hints of cinnamon and vanilla encased in a cream cheese pastry. This tart can be served warm or cold my preference is cold with clotted cream if you are feeling really naughty! Preparation time 30 minutes chilling time 1 hour baking time 35 40 minutes Makes 12 slices For the pastry 100g butter, chilled 250g gluten free plain flour, sifted 50g ground almonds 100g cream cheese 50g caster sugar 1 egg yolk 1 tsp vanilla For the filling 300g pecans 150g caster sugar 150g dark brown sugar 2 heaped tsp ground cinnamon 2tsp vanilla extract 100g butter 5 heaped tbsp golden syrup 60ml maple syrup 3 eggs Equipment: food processor, saucepan, sieve, measuring jug, rolling pin,30x20cm/12x8inch rectangular loose bottomed flan tin, greased and lined, pastry brush For the pastry, rub the butter into the sifted flour and almonds until it resembles fine breadcrumbs. Add the cream cheese, caster sugar, yolk and vanilla and mix together to a soft dough with your fingertips, adding a little cold water if the mixture is too dry. Wrap in cling film and chill in the fridge for one hour. Page 1
Preheat the oven to Gas Mark 4/350F/180C. For the filling, blitz the pecans until finely chopped in a food processor or by hand. Heat the caster sugar, dark brown sugar, cinnamon, vanilla, butter, golden and maple syrups in a saucepan until the sugar has dissolved and the butter is melted. Allow to cool for 10 minutes then beat in the eggs. Strain the syrup mixture through a sieve into a large measuring jug to remove any impurities. You should have about 600ml of toffee syrup. Bring the pastry to room temperature and break into small pieces into the tin. Press out evenly with your fingertips so that the tin is completely covered with a thin layer of pastry and there are no gaps, using any pastry trimming to patch any holes. This is easier than rolling out a large sheet of pastry as gluten free pastry is very delicate and cannot easily be lifted in large sheets once rolled out. Trim away any excess pastry around the top of the tin. Fill the pastry case with the chopped pecans and pour over approximately 500ml of the syrup mixture so that the nuts are covered and the tart case is almost full. You can top with a few extra whole pecans if you want. Bake for 20 30 minutes until the filling is set and the pastry is golden brown. Heat the remaining syrup gently and brush over the top of the tart whilst it is still warm using a pastry brush. Serve warm or cold. Cheese and beer soup with avocado, queso fresco and Jalapeno quesadilla This is an indulgent soup with a fiery kick. It is rich with cream and cheese and has delicious undertones of hops from the beer. Queso fresco is a creamy light cheese which is popular in America. If you cannot find Queso fresco whisk together 100g of feta cheese and 100g of cream cheese until smooth and use instead. Add the pepper sauce gradually and taste before adding more some brands are very fiery indeed!! If you want to make a gluten free version of this soup use gluten free beer and gluten free flour it will still taste good! Makes 4 preparation time 30 minutes cooking time 25 30 minutes 2 onions, peeled and chopped 2 carrots, peeled and chopped Page 2
1 clove garlic 30g butter 1 tbsp olive oil 1 heaped tbsp plain flour 400ml beer 600ml chicken stock 1 tsp horseradish ½ - 1 tsp hot chilli sauce (to taste) 250ml double cream 2 tbsp soured cream 100g cream cheese 125g cheddar cheese, grated Sea salt flakes and course ground black pepper For the quesadillas 4 tortillas 200g queso fresco 1 large ripe avocado Juice of 1 lime 1 2 tbsp of jalapeno chillies Equipment: frying pan, food processor or blender In a large saucepan, sauté the onions, carrots and garlic in the butter and olive oil until the onions are soft and translucent. Take care the garlic does not burn - and stir all the time. Add the flour to the pan and cook for a minute then add the beer and stock to the pan and simmer for about 5 minutes. Add the horseradish, hot sauce, double cream and soured cream, cream cheese and the cheddar cheese. Stir until all the cheese has melted. Blitz the soup in a food processor or blender until very smooth then return to the pan. Taste for seasoning and add a little salt and pepper if needed. ready to serve. Keep warm until you are For the quesadillas, place two of the tortillas on a large chopping board. Dot each with spoonfuls of the queso fresco. Remove the skin and stone from the avocado and mash with a fork with the lime juice. Place spoonfuls of the avocado over the tortillas amongst the cheese and sprinkle with the jalapeno chillies. Only use a few if you do not like much chilli or omit them completely if you prefer. Top each with a second tortilla and press down gently with your hands. Place one of the tortillas in a hot frying pan and heat to toast for about 3 4 minutes, turning half way through and taking care that it does not burn. You do not need to add any Page 3
oil to the pan as you are just cooking to toast the tortillas rather that to fry them. Repeat with the other tortilla and then remove from the pan and cut each into quarters. Pour the soup into bowls and serve with two quarters of tortilla with each portion. The soup will store in an airtight container for up to 2 days. Plum Crumble Trifle When I was little we would go to my grandparents for a roast Sunday lunch and for pudding my Grandma would often serve warm roasted plums, sweetened with a little sugar and flavoured with cinnamon. This is a delicious layered dessert inspired by that childhood memory with layers of mascarpone cream, roasted plums and buttery crumble. Serves 10 preparation time 30 minutes baking time 50 55 minutes For the roasted plums 1.2kg ripe red plums 100g caster sugar 1 tsp ground cinnamon 1 tsp vanilla extract or ½ tsp vanilla bean powder For the crumble 200g butter 300g self raising flour 150g caster sugar For the cream layer 500ml mascarpone cheese 600ml double cream 3 tbsp icing sugar, sifted Equipment: roasting pan, large baking tray lined with silicon mat or baking parchment, trifle dish Preheat the oven to Gas Mark 4/180C/350F. Cut the plums in half and remove the stones/pits. Sprinkle with the caster sugar, ground cinnamon and vanilla and pour over 125ml of water. Bake in the oven for 30 40 minutes depending on the ripeness of the plum until they are soft, then leave to cool. Keep the oven on for cooking the crumble. Prepare the crumble mixture whilst the plums are cooking. In a large mixing bowl rub the butter into the self raising flour until the mixture resembles fine breadcrumbs and comes together when you press the mixture with your fingertips. Mix in the caster sugar. Spread Page 4
out on the baking tray and bake for 10 15 minutes until golden brown, stirring half way through to ensure that the crumble does not burn. Pour into a dish and leave to cool. When the crumble and plums are completely cool, whisk together the mascarpone cheese, double cream and icing sugar until thick. To assemble the trifle, sprinkle a quarter of the crumble mixture over the base of the trifle dish. Top with a third of the plums and spread out. Cover with a third of the cream mixture and spread out in an even layer. Cover with a quarter of the crumble and then repeat with the plum, cream and crumble layers, ending with a layer of crumble on top. Chill in the refrigerator for three hours. This trifle will store for up to 3 days in the refrigerator. Chicken pilaf This is such a lovely dish. Just perfectly balanced flavours, meltingly tender meat, sweet onions. Curry lovers will love this and so will curry haters! Serves 6-8 400g basmati rice 2 tablespoons of sunflower oil 4 brown onions, finely chopped 3 teaspoons (total) garlic/ginger/chill mix (best to use garlic and ginger purées and a chilli sauce) 5 cloves 5 cardamom pods 5cm cinnamon stick (broken) 1kg chicken drum sticks or thighs 1 tablespoon coriander powder ½ teaspoon chilli powder (optional) ¼ teaspoon nutmeg powder 100ml Greek yogurt 2 large tomatoes (chopped) 1 teaspoon salt For the rice ¼ teaspoon turmeric 1 teaspoon butter Page 5
Sprinkle of cinnamon powder Sprinkle of nutmeg Soak the rice in cold water for half an hour. Wash until the water runs clear. Heat the oil in a pan and fry the onions until they are darkish brown. Go slow here, this will improve the flavour. Set them to one side and keep them warm. Add the garlic, chilli and ginger mix, the cloves, cardamom and cinnamon and fry until fragrant. Chuck in the chicken and fry until browns then add the coriander powder and stir. Add the cumin and nutmeg and mix well then around 60ml of water. Stir this and simmer for 2 minutes. Finish with the yoghurt, tomatoes and salt. Cover with a lid and cook until the chicken is cooked. If the gravy looks like it's drying up keep adding a bit of water. Once the chicken is cooked it should have a thick spice coating and not be watery. Meanwhile cook the rice. For each cup of rice, use 1.5 cups of boiling water. Bring the rice to the boil then, once boiling, turn down to a low simmer. After about 4 minutes, cover with a lid and turn to very low. After ten mins turn the heat off completely and leave to steam (covered) for a further 10 mins so the rice can fluff up nicely. Place the cooked rice on top of the chicken mixture and top with the cinnamon powder, nutmeg and fried onions. Serve with crispy poppadoms and onion salad. Tandoori Chicken This could not be easier and could not be tastier! Restaurant quality tandoori chicken, on your own kitchen table. Prep time Overnight Marinade Cook time 45 Mins Ingredients Page 6
12 pieces skinned chicken thighs. 1/2 cup plain yogurt. 3 tablespoons fresh lemon juice. 2 teaspoons garlic purée 1 tablespoon ginger purée 1 level tablespoon ground cumin. 1 teaspoon chilli powder. 2 teaspoon Garam Masala 1 teaspoon salt, A little red food colouring Method Using a sharp knife, make slashes in the chicken thighs all the way to the bone. In a large bowl, mix the yogurt and all the spices and rub the mixture into the chicken. Make sure the yogurt mixture penetrates into the slashes. Cover and marinade for 24 hours. Pre-heat the oven 230C/ Gas Mark 8. Place the chicken on a non-stick foil-lined tray and bake the chicken for 20-25 minutes. Turn over half way. If the chicken is burning, turn down your oven. When cooked garnish with freshly chopped coriander. For a charred effect, pop the chicken under the grill for a few minutes before serving. Coq Au Vin A classic French dish perfect for the Autumn chill. Everything about this dish is just so lovely - the silken sauce, the sweet onions, the tender chicken. 12 chicken thighs, bone in 250g button or silverskin onions (peeled) 100g pancetta or smoked bacon lardons 300g button or chestnut mushrooms, sliced 3 cloves garlic, peeled and crushed Large pinch of thyme 300ml red wine 750ml veal or chicken jus (or beef or chicken bisto works great!) Page 7
Preheat oven to 180C/ Gas Mark 4 Marinate the chicken thighs in the wine overnight Take out the thighs, pat dry on kitchen roll. In a thick based frying pan, add a little oil and brown the chicken all over. Season with salt and pepper. Place into a baking tray and cook for 15 minutes. Meanwhile in another pan, add a little oil and cook the pancetta, on a low to medium heat, until all golden brown. Drain and keep. Using the rendered lardon fat, cook the mushrooms until golden brown, drain and keep. In a good size pot, add a little oil and fry the onions on a medium heat until really golden and sweet. Turn the pot to a low heat and carefully place the chicken on the onions. Add the red wine and reduce by at least three quarters, add the jus or bisto gravy until just covering the chicken. Throw in the thyme. After 20 minutes of simmering, add the mushrooms, pancetta and check seasoning. Simmer for another 10minutes until the chicken is just falling off the bone and serve with new potatoes, market veg and fresh farmhouse bread. Spiced butternut squash soup Everything about this delicious soup screams Winter Warmer! 1 large butternut squash, peeled, de-seeded and roughly chopped 2 medium white onions, peeled and diced Vegetable stock Half inch of ginger, peeled and chopped 1 clove garlic, peeled and chopped 1 mild chilli pepper, de-seeded and chopped 1 stick lemongrass, crushed and chopped 1 tbsp curry powder Salt and pepper Place all of the ingredients into a bowl, mix well, cover and leave overnight in the fridge. On a low heat, add a little oil and gently sweat the veg and spices for 15-20 minutes with no colour, until the squash is falling apart. This ensures the spices are well cooked out. Page 8
Add the veg stock until half an inch above the squash, Simmer for 15-20 minutes, blend and pass through a strainer. Serve with fresh farmhouse bread. Simple as! Spotted Dick A classic steamed sponge pudding. Slightly heavy, so ideal for the colder nights 450g self raising flour 200g vegetable suet or butter 150g caster sugar 3 lemon zests 3 eggs 350g milk, room temperature 350g golden syrup 300g raisins or sultanas Serves 4 With an electric hand whisk, beat the suet or butter with the sugar until creamed then add the eggs 1 by 1 until incorporated. Whisk in the milk. If using butter, it may look a little curdled but don t worry, give it a good beat and when the flour is folded in, it will be fine. Add the lemon zest, then fold in the flour with a spoon, then pour in two thirds of the syrup in and whisk. Fold in the raisins. In a suitable pudding dish, pour in the rest of the golden syrup then the mixture on top, finishing about two thirds of the way up the dish. Cover with aluminium foil and tie with some string. Place in a steamer on the stove, constantly topped up with water, and steam for 1 1.5 hours until fully cooked through. Turn out and serve with custard. If you don't have a steamer, place the pudding dish in a large saucepan, fill with water around half the way up the pudding dish, cover and steam on a low heat. Keep checking the water. You would probably want to put the dish on a trivet so it doesn t sit on the base of the saucepan. Page 9