Tune in to Weekend Kitchen every Saturday from 12-2pm Go to bbc.co.uk/threecounties to listen to the show live or to listen again to it for 7 days afterwards NICK COFFER S WEEKEND KITCHEN Factsheet for the 24th November 2012 Russell Bateman Starter Sausage Rolls 500g Sausage Meat 1 Onion Diced 2 Cloves of Garlic Sliced 1 tsp. of thyme leaves 1 tsp. of Chopped Rosemary 1 tsp. of Shredded Sage Ground White Pepper Salt Mace Nutmeg 1 Egg 1 Packet of pre-made Puff Pastry Sweat the onion and garlic down in butter until cooked with no colour. Leave to cool in the fridge. Once cool, mix all ingredients together and form a long sausage shape in cling film. Place in the freezer to set. Take pre rolled puff pastry and brush with egg wash, place your sausage meat inside and fold your pastry over. Press down with a fork being careful not to pierce the pastry. Along the top of the pastry make small holes with the tip of the fork so the steam can rise as the meat cooks. Leave to rest in the fridge for about half an hour before cooking. Brush your entire sausage roll with your egg wash mixture and sprinkle with a little ground nutmeg, mace & sea Salt. Bake in a pre-heated oven at 180c for 15 minutes.
Main Course Jerk Style Pork Cheeks (Can use belly as an alternative) 12 Pork Cheeks 5g Black Pepper Corns 5g pimentos 5 Cloves 5g Cinnamon 5g Thyme 20g Garlic 1 Red Chilli (Deseeded) 1 Bay Leaf 30g Oil Blend everything in a spice grinder until smooth and marinade the cheeks overnight. Colour your pork cheeks lightly in oil and season. Remove from the pan and drain any excess oil. Add 1 diced onion & 1 diced Carrot to the pan and colour lightly. Return the cheeks to the pan and cover with a litre of Chicken Stock. Cover in tin foil and bake in an oven at 150 c until tender. Serve with some rice. Dessert Rocky Road Chocolate Mousse 50g Castor Sugar 6 Egg Whites 50g Castor Sugar 6 Egg Yolks 200g Melted Quality Dark Chocolate 150g Whipped Double Cream 50g Marshmallows 50g Broken Rich Teas 25g Honeycomb Start by melting your chocolate over a bain-marie and set aside. Whisk the egg yolks and sugar over a bain-marie to a white ribbon stage. With an electric whisk start to froth your egg whites and slowly add the 50g sugar until you reach soft peaks. Fold your melted chocolate into your egg yolk mixture. Once incorporated add the whipped cream followed by the Egg whites.
Fold these in gently, once this stage is ready add Baby Marshmallows and Broken biscuits. Leave to set in the fridge before serving. Brenda Feeley Main Course Colcannon Patties and Chilli Stuffed Tomatoes on a bed of Smoked Salmon You will need 4 6 slices of smoked salmon For the Colcannon Patties: 450g of ready-made mash or cooked potatoes mashed 450g cabbage or curly kale, cooked, well drained and chopped 60g of butter melted 150ml of milk warm 75g flour One small egg One small red onion One small white onion One tsp. dried parsley Fresh parsley Oil for frying Put the mash into a bowl and add butter and milk and mix together. Add the cooked cabbage, chopped onions, dried parsley and salt and pepper. Add the egg and mix through. Add the flour and mix. The mixture will be quite wet. Put in the fridge for 20 minutes to make the mixture more manageable. After 20 minutes take the mixture out of the fridge and break into small portions. Drop the small portions onto a floured board and roll mixture in the flour. Then with your hands make a slight ball shape then throw pattie back down on the floured board and shape into a round ball, turning and patting as you go. Continue like this until all patties are shaped into medium sized balls. Heat oil in a frying pan and place 4 patties at a time in the pan and cook until golden brown on both sides. Place on kitchen roll to drain. For the Chili Stuffed Tomatoes: 6 Large tomatoes 350g tin of mushy peas
1 x 5ml dried mint 1 or 2 long thin red chilies seeded and finely chopped Small portion of butter or margarine Wash the tomatoes and slice in half crossways and remove the pulp. Cut the chili or chilies in half-length ways and removed seeds and wash. Then cut quite finely. Add the chilies to the peas and add mint, salt and pepper and mix. Place the cut tomatoes on a greased ovenproof dish and spoon the mixture into the tomatoes. Top each half tomato with a little butter or margarine and sprinkle another bit of pepper. Bake in quite a hot oven, around 190oC or gas mark 5 for fifteen minutes. To serve: Place 4-6 slices of smoked salmon on a dish and arrange the colcannon patties and chili tomatoes on top. Dust with some finely chopped parsley. Serve with salad. Dessert Irish Curd Cake 3 eggs 75g butter 2 tbsp. cornflour 500g very good quality cottage cheese put through a sieve 125g caster sugar Juice and rind of one lemon Half of a cup of icing sugar One tbsp. lime juice A little zest of lime Set your oven at 190oC or 375F or gas mark 5. Grease and line a 9 inch spring release cake tin with greaseproof paper. Beat the butter and sugar together until quite pale and creamy. Separate the eggs (put the whites aside) then beat in the egg yolks to the mixture. Add the corn flour and beat into the mixture then stir in the sieved cheese. Add the zest and the juice of the lemon to the mixture and beat. Whisk the egg whites until stiff (forming little peaks) then carefully fold into the
mixture. Put the mixture into the prepared tin and bake then for 30 minutes then lower the temperature to 150oC or 300oF or gas mark 2 for another 30 minutes. Let the cake cool before it is removed from tin and don t worry if the top cracks a little. For the glaze: Put icing sugar into a bowl and slowly add the lime juice until the mixture is very smooth. Put mixture into an icing bag and make a lattice decoration on the top of the cooled curd cake and lightly throw over a little lime zest. Reece Hetherington Main Course Pancip Filipino style stir fry Mixed chopped veg anything you like e.g. carrots, onions, tomatoes, peppers, mushrooms Cashew nuts Egg noodles Veg or meat stock cube Soy sauce (Datu Puti) Chicken or any meat you like Fry the onions Add the cashew nuts and sauté Add all the vegetables Dilute the stock cube in 1 pint of water and add to the stir fry Fry the meat separately, until all outer layer is coated Mix the meat and the veg all together Add the egg noodles Season Add soy sauce Put lid on wok and let cook for 5 minutes or however long it takes for the meat to be cooked through