NICK COFFER S WEEKEND KITCHEN RECIPE SHEET SATURDAY 7th DECEMBER 2013 JAMES RIX Pot roasted chicken and smashed root vegetables 1 chicken 1 small onion peeled 1 leek 1 stick celery 2 cloves of garlic 1 spring of thyme 200g diced bacon 500 ml chicken stock or water Smashed root vegetables 2 carrots 1 swede 2 parsnips 6 Jerusalem artichokes 2 potatoes All peeled & chopped up in the same size pieces Preheat your oven to 180ºC/ Gas Mark 3 1. Fry off your bacon in a pan on a medium heat on the hob until it is starting to go crispy. 2. Put your bird in a suitable sized oven proof dish, ideally with a lid if you. If you don t have a dish with a lid, you will be able to cover it with aluminium foil instead. 3. Tuck in around the bird the onion, celery, leek garlic and thyme, season with salt and pepper, then add stock or water. 4. Cook for 30 minutes, covered then allow to cook for another 20/30 mins, until it s golden brown and cooked through. If it needs some more time, just pop it back in the oven for 10 minutes and check again. 5. Allow the chicken to rest for at least 20 minutes be for serving. 6. For the smashed root vegetables, simply boil all the veg in salted water until tender, drain well and smash them up with a masher or spoon, with lots of butter. You are looking for 1
a slightly rough consistency here, not smooth like mashed potato. Season well with salt and black pepper and serve with the chicken, the veg and the broth gravy. Quick chicken pate 400g chicken livers, trimmed 200g melted butter 50ml double cream Good splash of brandy Salt, peppe 1. In a hot frying pan, sauté the livers in a little of the melted butter, for 3 / 4 minutes, in small batches so they fry rather than boil. 2. Put the livers in a food blender and whizz for a few minutes until smooth, then gradually pour in the remaining butter, cream and brandy. Season with salt and pepper and add the brandy. 3. Strain the mix through a sieve and pour into 8 small ramekins. You can also put the mixture in an individual bowl. Cover with cling film and put the bowl(s) in the fridge. 4. Allow to set in the fridge for at least 2 hours. 5. Serve with hot toast and spicy chutney. Panettone bread & butter pudding About ½ a Panettone 100g melted butter 400ml double cream 450 ml milk 130g caster sugar 4 eggs 1. Slice the panettone into 1cm thick slabs. 2. Brush each slice with melted butter and arrange the slices in an oven proof dish, overlapping each piece. If you have any gaps, just tear Panettone into small pieces to plug any gaps. 3. Boil the cream and milk together. In a separate bowl, whisk together the eggs and the sugar until the sugar is fully dissolved. Pour the hot milk and cream into the sugar mix and mix everything together well. 4. Pour over the sliced Panettone and allow to soak in for about an hour. 5. You need to find a baking dish which is big enough to put your prepared pudding dish into. Half fill the bigger tin with water and put the pudding dish into it, to create a bain marie. 6. Bake the pudding in an oven preheated at 150ºC, Gas Mark 2, until it is fully cooked and a little golden on top. That will take around 30 minutes. 7. Serve the pudding at room temperature. You can also sprinkle the top with icing sugar and glaze the pudding under a grill for extra effect. 2
Ad Montgomery Lamb, root vegetable and red currant hotpot 700g diced lamb shoulder 2 large carrots roughly cut 1 onion diced 1 butternut squash diced with the skin on remove seeds 1 small swede diced 1 small celeriac diced 2 medium parsnips diced 4 large Maris piper potatoes 1 ltr beef stock 100g red currant jelly Small bunch of thyme tied with string 1 large glass red wine 30g melted butter 1. Heat a medium pan with a little vegetable oil, add the diced onion sweat of for 2 minutes. Add the diced lamb and seal the meat by stirring it for a couple of minutes. 2. Add the red wine, reduce by half then add the red current jelly. Add the beef stock and thyme, bring to the boil, then turn the heat right down to its very lowest, cover and cook for 4 hours. 3. Add the vegetables and cook for a further 25 minutes. 4. Whilst the vegetables are cooking peel and thinly slice the potatoes about 1/2cm thick. 5. Remove the thyme sprig from the casserole of lamb and vegetables then pour the casserole in to an 8cm deep medium sized dish. Place the slices of potato over the top, brush the top with the melted butter. 6. Season with salt and pepper and place in the oven at 180ºC, Gas Mark 3, for 35 minutes until the potatoes are golden. 7. Serve in big bowls with crusty bread - you can t beat it on a cold day!!!! Turkey and chestnut sausage roll, cranberry jam 500g turkey mince 150g chestnuts roughly cut ½ onion diced 2 small carrots grated 2 tsp chopped parsley 1 block of store-bought puff pastry 1 egg 500g cranberries 500g caster sugar 3
Pre-heat the oven to 1800ºC. 1. To make the jam, put the sugar and cranberries in a medium pan on a medium heat mix them together then cook them for about 1hr 15 minutes until you see a sticky jam consistency. 2. Put the carrot, onion, parsley, turkey mince and chestnuts in a bowl, add some salt and pepper and bind together. (Tip - before you build the sausage rolls cook a bit of mince in a frying pan to check the flavour) 3. You want to roll out (on a floured work surface) a couple of strips of pastry which are about 20cm wide by 40 cm long. 4. Place the mix in a line along the length of the pastry, then roll the pastry over itself to create a long sausage roll. Ensure it is nicely sealed underneath, cut each roll into 5cm long pieces and place them on a greased baking tray, seal side facing down. 5. Once all the sausage rolls are on the tray beat the egg then egg wash the rolls. Score the top of the rolls with a sharp knife to create a pretty pattern. 6. Place the rolls in the oven for around 30 minutes until they are cooked through and golden. Once cooked leave to cool on a cooling wire to prevent the rolls getting soggy bottoms. 7. Serve hot or cold, with a good dollop of the jam. Treacle and hazel nut tart 1 x shop brought sweet pastry case 400g golden syrup 150g bread crumbs 2 lemons, zested 100g whole hazelnuts Vanilla ice cream or cream Pre heat an oven to 170ºC. 1. Place the golden syrup in a pan on a low heat. When its completely melted and loose, add the bread crumbs and lemon zest. Mix it all together. 2. Pour the mix into the pastry case (to just below the top of it), leave it to cool slightly then push the hazelnuts into the mix. 3. Place it in the oven for 12 minutes then remove it and leave to cool. 4. Slice and serve with cream or ice cream. 4
Sue Lang Ginger Cake Credit for this cake must go to Mary Berry, this is my take on her recipe from BBC Good Food. 250g / 8oz Butter/Margarine 250g / 8oz Dark muscovado or other brown sugar Half tin (225g size) black treacle 375g / 12oz Plain Flour (If using Gluten Free Plain flour, add 1 teaspoon Xantham Gum) 5 teaspoons ground ginger 2 teaspoons ground cinnamon 2 eggs, beaten 3 pieces stem ginger (crystallised or from a jar), this is optional 300ml / ½ pint milk 2 teaspoon bicarbonate of soda This fills 2 x standard 7 Victoria Sandwich tins, or 1 x 10 diameter tin. Grease, and line tins with baking paper. Pre-heat oven to 160C/325F/Gas 3 1. Gently heat butter, sugar and treacle in a pan, stirring until smooth and melted. Allow to cool a little. 2. In a large bowl, sift/stir together flour and spices. Pour the treacle mixture into the centre, mix well. 3. Chop the stem ginger (if using) very finely, and stir into the mixture with the eggs. 4. Warm the milk gently in a saucepan, stir well so that it doesn t catch and burn. Stir in the Bicarbonate of Soda, allow it to foam a little. Stir this into the flour/treacle/egg mixture, and stir well until well mixed. 5. Pour into the prepared tin(s) and bake. The 7 round tins will take 25-30 mins. A 10 round tin will take approx 1 hour. To test if cooked, insert a clean skewer into the cake, it should come out clean when cooked. 6. The cake keeps well in an airtight tin, and will improve for 2-3 days after being made. Spicy Christmas Chutney This recipe can be halved if necessary, but will yield about 10 x 250g jars of finished chutney. 1.3kg / 3lb Gooseberries. (can also use mixture of Apples and Pears, or Plums, or Peaches) 250g / 8oz Onions 180g / 6oz Raisins or sultanas 450g / 1lb soft brown sugar 15g / ½ oz mixed spice 1 teaspoon dry mustard powder (or ½ teaspoon English mustard) 5
½ teaspoon Tabasco sauce 500ml / 1 pint White Wine, Cider or Red Wine vinegar. (Don t use Malt/Distilled Malt as they are too harsh and will spoil the flavour of the chutney). 1. Chop all the fruit and vegetables quite small, stones and cores should be removed. 2. Add all the ingredients to a very large pan, bring to the boil, and turn down very low. 3. Cook uncovered, stirring regularly, until the chutney is thickened. 4. If you like a less chunky consistency, pulverise the chutney with a potato masher or hand held blender. 5. Clean and Sterilise the jars and lids, and bottle the chutney whilst it is piping hot. Cover immediately. Fill the jars right to the top to reduce any mould growth. When the jars are cold, clean any spills from the outside of the jars and label with date and type of chutney. 6. This chutney can be eaten immediately, but will keep for up to a year. Store sway from direct light or heat, keep in the fridge once opened. If you are recycling glass jars (allowed if chutney is for home consumption or for gifts), wash thoroughly in hot soapy water removing all labels, rinse with clean hot water, allow to drain. Stand upright on trays and warm in the oven for 20mins at 100C. Clean the lids using sterilising tablets and dry thoroughly with a clean tea towel. Try and avoid using jars from tomato or curry contents as the smell will transfer into the chutney. 6