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Croatian Pašticada (fruity beef stew)

Serves 4-6 people
Marinating time: 5hrs-overnight
Cooking time: 2-3hrs

Ingredients

  • 2kg beef joint (toprump/topside – doesn’t need to be an expensive cut)
  • 2tbsp olive oil
  • 250ml apple cider vinegar
  • 50g smoked bacon lardons
  • 3 medium onions, chopped in 8ths
  • 2 cloves of garlic, chopped roughly
  • 3 sticks of celery, sliced
  • 3 carrots, sliced
  • 750ml red dessert wine
  • 2 braeburn apples, chopped in 8ths
  • 8 prunes, chopped in half
  • 3 tomatoes, sliced OR 20g puree
  • 1 thyme sprig
  • 1 rosemary sprig
  • 2 bay leaves

Method

  • Cut slits in the beed and insert the lardons throughout.
  • Put it in a dish you can cover with a lid or clingfilm and pour over the oil and vinegar.
  • Leave to marinate for at least 5hrs but overnight if you can.
  • Remove the beef from the fridge 20mins before you cook it.
  • Heat a large casserole/soup pot on the hob on a high heat and brown the beef on all sides
  • Remove the meat, lower the heat and sauté the onions, garlic, carrots and celery until they start to soften
  • Return the meat to the dish and pour in the wine.
  • bring to a boil and then turn down to a simmer. Cook covered for an hour-90mins.
  • Add the apples, prunes, tomatoes and herbs. You can also add a splash of water at this point if you feel it needs.
  • Cover again and simmer for another hour.
  • Remove the meat, frut and veg and keep them warm on a serving dish, and let the sauce reduce to your liking.
  • While the sauce is thickening, cook your gnocchi or mashed potatoes.
  • Slice the beef and serve with some of the fruit and veg, your side dish and pour over the sauce.

Mulled Wine

Ingredients

  • 1 orange or 2 clementines
  • 1 lemon
  • 60g light brown soft sugar
  • 2 cinnamon sticks
  • 8 cloves
  • A drop of vanilla extract
  • 1 star anise
  • 60ml ruby port
  • 75cl bottle of red wine (I use merlot)


Method

  • Use a peeler to peel large strips off the lemon and the orange
  • Add all the zest with the juice of the orange to a large saucepan
  • Add sugar, cinnamon sticks, cloves, vanilla extract and port
  • Turn on a high heat and simmer until it turns to a sticky syrup (4-5mins)
  • Turn to a low heat and add the star anise
  • Add the wine and simmer for 20mins

Mojito

Ingredients

  • 50ml white rum
  • 1 lime
  • 8-10 mint leaves
  • 2tsp caster sugar
  • 25-50ml soda water

Method

  • Cut the lime into quarters, squeeze the juice into a glass and drop the wedges in
  • Add the sugar and mix into the lime juice
  • Gently bash the mint leaves to release the flavour, and add to the glass
  • Half fill the glass with crushed ice
  • Add the rum and mix
  • Top with soda water
  • Top up the lime juice/sugar to taste 😀

Scones

Makes 16 small scones

Ingredients

  • 450g self raising flour
  • 2 tsp baking powder
  • 50g caster sugar (I use golden)
  • 100g butter, softened and cut into small pieces
  • 2 eggs
  • Milk (see below for amount)
  • Sultanas (optional)

Note: You will need a 5-6cm fluted cutter (I use a 58mm one)

Method

  • Preheat oven to 220C/200C Fan/Gas 7
  • Lightly grease or line 2 baking trays
  • Put the flour, baking powder and sugar into a large bowl.
  • Add the butter and rub with your fingertips until it resembles fine breadcrumbs – this can take a few minutes
  • Crack the eggs into a measuring jug and pour in enough milk to make the total liquid 300ml. Mix together.
  • Stir the egg and milk mixture into the dry ingredients slowly – you might not need all of it. Stir until you have a soft, sticky dough.
  • Knead the dough lightly on a floured surface and work the sultanas in at this stage if using them – judge the amount on preference.
  • Roll the dough to 2cm thick and cut into as many pieces as possible with your cutter. Re-roll scraps until you’re done.
  • Brush the tops with the leftover egg/milk mixture or just a little milk.
  • Bake for 12-15mins, or until the scones are well risen and a pale, golden-brown colour.
  • Cool on a wire rack and serve with strawberry jam and clotted cream!

Korean Style Chicken and Halloumi Burgers

Makes 4 burgers

Ingredients

For the burgers

  • 4x skinless and boneless chicken thighs
  • Plain flour, seasoned with salt and pepper
  • 1 pack of halloumi cheese (cut 8 slices)
  • Sriracha mayo
  • 4x brioche buns

For the glaze

  • 4 tbsp soy sauce
  • 2 tbsp honey
  • 1.5 tbsp sugar

For the pickled cucumber side

  • 1/2 a cucumber, sliced thinly
  • 1/4 tsp rock salt
  • 1/4 tbsp sugar
  • 1/4 tbsp white vinegar

Method

  • Heat some olive oil in a large frying pan on a medium-high heat.
  • Open the chicken thighs out flat and coat them in the flour.
  • Add the chicken to the pan and watch it sizzle 🙂
  • While the chicken is cooking, make the glaze and pickled cucumber.
  • Glaze – add the ingredients to a pan and bring to a boil. Simmer for a few minutes then leave on a super low heat.
  • Cucumber – sprinkle over the salt and leave for 5mins to absorb. Mix in the sugar and vinegar and leave in a bowl for the flavour to develop.
  • Heat a medium sized non-stick pan on a medium-high heat and add the halloumi to the pan without any oil.
  • Flip the chicken once they’re half way cooked and crispy on one side.
  • Flip the halloumi and set aside once cooked on both sides.
  • Toast the buns and get ready to stack!
  • Add the chicken and spoon over some of the glaze.
  • Top with halloumi and the sriracha mayo.
  • Serve with pickled cucumber and your choice of salad/wedges/veg.

Simple Marinara Sauce

Ingredients

  • 1tbsp olive oil
  • 1tbsp tomato puree
  • 400ml (500g) passata
  • Half an onion, peeled
  • 2 cloves of garlic, peeled and bashed lightly
  • 1/4 tsp salt
  • 1/2 tsp sugar (optional)
  • 1 tbsp finely chopped fresh basil

Method

  • Heat a medium put on a medium heat
  • Add olive oil and tomato puree and cook for 1min
  • Add the passata, salt, onion and garlic
  • Bring to a boil, then reduce heat and simmer for 20mins, stirring occasionally
  • Remove onion and garlic
  • Stir in sugar and basil to taste

Cinnamon French Toast

Ingredients

  • 2 large eggs
  • 80ml milk (semi-skimmed or whole)
  • 40ml double cream
  • 1tsp vanilla extract
  • 1/2 tsp cinnamon
  • 4 thick slices of brioche
  • 2tbsp vegetable oil
  • 2tbsp butter
  • Optional to serve – berries, icing sugar, honey, syrup etc.

Method

  • Whisk together the eggs, milk, cream, vanilla and cinnamon
  • Lay the brioche slices in a shallow dish and pour the egg mixture over them
  • Allow the slices to soak for 2-3mins then flip and leave for another 2-3mins. Make sure all parts of the brioche are soaked.
  • Heat the oil and butter in a large frying pan over a medium heat until foaming
  • Fry each slice for 3mins on each side or until golden brown

Swedish Meatballs with Creamy Gravy

Ingredients (serves 4 people)

For the meatballs:

  • 1 onion, diced
  • 1 garlic clove, finely chopped
  • 500-600g mince (beef, pork or a mix of both)
  • 75g breadcrumbs
  • 1 egg
  • 50ml milk or single cream
  • 1/4 tsp nutmeg
  • 2 tbsp fresh parsley, chopped
  • Salt and pepper

For the sauce:

  • 25g butter
  • 25g plain flour
  • 100ml white wine
  • 500ml beef stock
  • 100ml double cream
  • 2tsp soy sauce
  • 1tsp dijon mustard

Serve with creamy mash and lingonberry jam or redcurrant jelly

Method

  • Preheat oven to 200C/180C Fan
  • Add all the meatball ingredients to a large bowl or mixer and mix until combined.
  • Roll meatballs about the size of golf balls
  • Heat 1tbsp and 2tsp olive oil in a large pan on a medium heat and fry off the meatballs until browned.
  • Transfer to place on a baking tray. Cook for around 15-20 mins until cooked through
  • Once the balls are in the oven, get your mash going. Peel and boil your potatoes – 15mins should do it.
  • Now for the sauce. Add the butter to a large frying pan (make sure it will hold the meatballs later) and once it melts, add the flour. Mix together to make a roux and stir for a few minutes.
  • Add the white wine and whisk vigorously until it’s all incorporated.
  • Gradually add the beef stock, mixing along the way to avoid lumps.
  • Let the sauce thicken up on a low heat and then add the cream, soy sauce, dijon mustart, and salt and pepper to taste.
  • Add the meatballs to the sauce and simmer for 5-10mins while you mash up your potatoes.

Filling for Butternut Squash Ravioli

Makes enough to fill about 30-35 small ravioli

Ingredients

  • 350g peeled and chopped butternut squash (2cm cubes)
  • Olive oil
  • Sea salt
  • Black pepper
  • 1/2 small red onion, peeled and thinly sliced
  • 15-20g pecorino/grana padano cheese
  • Ground nutmeg/ground cinnamon

Method

  • Preheat the oven to 200C/180C Fan/Gas 6
  • Place the butternut squash in a large bowl with about 2stp olive oil, season with salt and pepper, mix it up.
  • Tip the pieces onto a baking tray and roast in the oven for 18-20mins.
  • Meanwhile, add the onion slices to the bowl used to season the squash. Drizzle another teaspoon of olive oil and season to taste.
  • Once the butternut squash has had 20mins, sprinkle the onion slices over it and cook for another 10mins.
  • Leave it to cool for 5mins and then tip it into a high sided bowl. Blend it into a puree with a hand blender.
  • One completely cool, stir in the cheese and season to taste with salt, pepper and nutmeg. I also like to add a dash of ground cinnamon.