Recipe Corner

A collection of our favourite recipes for you to try at home.

Ingredients:
300g plain flour
200g porridge oats
80g light brown sugar
1 tbsp baking powder
1 tsp salt
1 tsp cinnamon
2 large eggs
480ml milk
80ml sunflower oil
To serve 2-3 bananas, honey

Method:
1. Place the flour and half the oats in a food processor, then add the sugar, baking powder,salt and cinnamon. Blitz until fine.
2. Add eggs and milk and blitz until smooth.
3. Add the oil and blitz for few minutes leave to rest for 30-40 minutes
4. Heat a non stick pan with 1 tbsp oil, add knob butter
5. Add a ladle to hot pan and swirl around for few minutes, bubbles will appear on surface .
6. Flip the pancake and cook for few minutes until golden. Repeat with remaining batter.
7. Serve with sliced bananas and honey and remaining oats.

Ingredients:
10  chicken pieces (about 1¼kg/ 2lb 12oz), on the bone, skin on (use a mixture of thighs and drumsticks)
300ml buttermilk
1 large egg
1-2 tbsp groundnut oil
Sweet potato fries, to serve (optional)
coleslaw, to serve (optional)
For the spiced flour
225g plain flour
2½ tbsp cornflour
1 tsp baking powder
2¼ tsp garlic granules
2 tsp onion powder
2¼ tsp salt
2¼ tsp chilli powder
For the dry brine
zest 2  lemons
1 tsp chopped thyme
1 tsp  1 tsp onion salt
1 tsp garlic granules
1 tsp flaky sea salt

Method:
( IF Time allows the chicken can be soaked in buttermilk for 2-3 hours)
1. Put all the dry brine ingredients in a large dish. Add the chicken, toss to coat well, then cover and chill for 12-24 hrs.
2. Put all the spiced flour ingredients in another dish or a large bowl, add a good grind of black pepper and combine well.
3. Put the buttermilk and egg in another bowl and lightly whisk until well combined.
4. Start to coat the chicken. Using one hand, dip the pieces in the buttermilk, making sure they are completely coated.
5. Using your other hand, roll the chicken in the spiced flour until covered all over.
6. Repeat in buttermilk and then the spiced flour.
7. Place the chicken on a wire rack with a baking tray underneath. Now you’re ready to start frying.
8. Fill a deep cast-iron frying pan oil and heat . Put a wire rack on a second tray, ready to drain the fried chicken.
9. Heat oven to 160C/140C fan/gas 3. Place 3-4 pieces of chicken into the oil. Don’t overcrowd the pan. Cook for 10-12 minutes.
Transfer to baking tray and place in the oven for 10-15 minutes until chicken is cooked

Ingredients:
450g (1lb) red skinned apples thinly sliced
2.5cm piece of root ginger finely chopped
1 tbsp oil
15g (½oz) butter
700g (1½-2lbs) pork fillets, trimmed and cut into slices hammered with steak hammer.
125ml white wine or cider
8floz (225ml) single cream
3tbsp wholegrain mustard
1 tsp chopped thyme
2tbsp freshly chopped parsley.

Method:
Pre heat oven : 175°C 1. Grease an ovenproof dish
2. Spread the apple slices in a layer in the dish sprinkling ginger between the slices
3. Heat oil in heavy sauté pan, add the pork in batches until browned.
4. Remove meat to the dish with apples
5. Add wine to the pan and simmer gently for few minutes.
6. Pour over the meat
7. Mix the cream, mustard, thyme , half the parsley and seasoning together and pour over the pork mixing well.
8. Place in oven 175° C for 30 minutes till pork is cooked, may need to reduce oven temperature to 150˚c for a further 15 minutes.
9. Taste and thicken sauce if required with roux.
Serve with jacket potatoes or Potato and Parsnip Colcannon.

Ingredients:
• 1 large sweet potato
• 2.5 cm piece of ginger
• 2 cloves of garlic
• 1 teaspoon sesame oil
• 150 ml organic vegetable stock
• 150 ml reduced fat coconut milk
• 1 lime
• 1 long red chilli
• 4 x 150 g salmon fillets
• soy sauce , optional

Method:
1. Preheat the oven to 190ºC/gas 5.
2. Scrub the sweet potato clean, then slice into thin rounds. Arrange the slices, overlapping, in a large roasting tin.
3. Peel and finely chop the ginger and garlic. Peel and finely slice the chilli.
4. Mix the sesame oil, stock, coconut milk and two-thirds each of the ginger and garlic. Pour over the potatoes, squeeze the juice of the lime on top and scatter over the zest and sprinkle with the chilli.
5. Roast for 20 to 25 minutes, or until the potatoes are done. About 8 to 10 minutes before the cooking time is up, sit the fish on the potatoes and top with the rest of the ginger and garlic. ( breadcrumbs with pine nuts may be sprinkled on top also)
6. Delicious served with green beans and mangetout.

Ingredients:
4.5kg (10lb) free-range turkey or crown
50g (1 1/4oz) butter, softened, for dotting on stuffing and smearing on turkey
6 slices streaky bacon, halved
1 onion, chopped
2 carrots, chopped
Salt and freshly ground black pepper
300ml (1/2pt) hot chicken stock
300ml (1/2pt) white wine
4 slices white bread

Procedure:
Oven at 220 °C
1. Take the turkey out of the fridge so that it comes to room temperature. Remove the bag of giblets. Preheat the oven to 190C/375F/Gas 5. Adjust the oven shelves so you have one at the top for roasting the potatoes and one for the turkey.
2. Make the stuffing by sweating 1 onion in 200g butter, add chopped thyme, sage salt and pepper and pinch sugar. Add 400g white breadcrumbs.
3. Pack the stuffing into the neck end or breast of the turkey. Tuck the skin flap underneath and secure with a skewer. Place any remaining stuffing in a small cake tin and dot with butter.
4. Put the onion and carrots in a large roasting tin and set the turkey on top. Smear the turkey all over with butter and season generously. Arrange streaky rashers on top.
5. Pour the stock and wine into the tin. Cover the turkey breast and neck opening with the bread slices and a double layer of foil, then cover the whole roasting tray with foil so the turkey is fully enclosed.
6. Roast the turkey. Calculate the cooking time allowing 15-20 minutes per ½Kg. Reduce heat after 45 minutes to 170⁰C. Take out of the oven, remove all the foil and bread and turn up the heat to 200C/400F/Gas 6. Return to the oven for 45 mins.
7. To check that the turkey is done, pierce the thickest part of the thigh with a knife or skewer. If the juices are pink, the turkey needs further cooking; if they run clear, it is ready. Also twist the leg and if it twists it is ready. Use a thermometer –legs should read 80⁰C –breast should read 75⁰C Transfer it to a serving platter, cover with foil and leave to rest. This is important.
Cranberry stuffing
9. To the stuffing left over add, 110g fresh or dried cranberries, 1 orange rind and juice, 75g walnuts, 1 egg. Mix well and shape into a sausage shape, wrap in tinfoil and bake for the last 10 minutes.
10. Cut into rounds and use as a garnish around the turkey.

Ingredients:
25 g butter
2 tbsp diced onion.
2 eggs ( med)
450 g sausage meat
2 tbsp sweet chilli sauce
1 tbsp fresh Basil
1 tbsp cream
225 gm puff pastry, thawed
2 tbsp sesame seeds
Butter for greasing
Salt and Black pepper

Procedure:
Oven at 220 °C
1 Melt butter an.d sauté onions for 5 minutes
2. Cool in a food processor add 1 egg to sausage meat with chilli sauce, basil and cream.
3. Blend until smooth and add cooked onion, seasoning and blend well.
4. Place the mixture in piping bag with a one inch piping nozzle
5. Beat the egg in bowl with pinch salt and use for glazing.
6.. Roll out the pastry 12” ×18¨ Rectangle.
7. Pipe 3 rows of sausage meat along centre of pastry, brush along edge with egg wash. Roll up to enclose and press down the edges firmly to seal. Brush the top of sausage rolls with remaining egg wash, sprinkle with sesame seeds. Cut into lengths and arrange on lightly buttered baking sheet. Bake for 15 minutes or until crisp and golden.
8. Serve with spicy cranberry and apple chutney.

These non-scary, freezer-friendly soufflés can be baked ahead, then reheated in the oven before serving
Ingredients:
40g butter
25g plain flour
300ml milk
85g Philadelphia cheese
2 tsp chopped dill
3 large eggs seperated
85g smoked salmon, chopped
zest ½ lemon
To Serve:
6 tsp crème fraîche
2 large slices smoked salmon
dill sprigs

Procedure:

1. Put the butter, flour in a saucepan and cook for a few minutes. Add the milk gradually, stirring over the heat until thickened. Stir in the cheese, in small spoonfuls, and the dill; season to taste, then beat to incorporate.
2. Heat oven to 200C/180C fan/gas 6. Butter 6 x 150ml soufflé dishes and line the base with baking paper. Stir the egg yolks into the sauce, add the chopped salmon and lemon. Whisk the egg whites until stiff, then carefully fold into the salmon mix. Spoon into the dishes and bake in a tin half-filled with cold water for 20 minutes until risen and golden. Cool; don’t worry if they sink.
3. To freeze, cool completely, then overwrap the dishes with baking paper and foil. They will keep in the freezer for 6 weeks. Thaw for 5 hrs in the fridge.
4. When ready to serve, very carefully turn the soufflés out of their dishes, peel off the lining paper and place on squares of baking paper. Top with the crème fraîche and bake for 10-15 minutes at 200C/180C fan/gas 6 until the soufflés start to puff up. Quickly top each with a frill of salmon and a dill sprig. Serve on their own or with some dressed salad leaves.

Ingredients:

For the sweet pastry
85g butter, at room temperature
zest 1 lemon
50g icing sugar
1 egg yolk
200g plain flour, plus extra for dusting
For the filling
zest 2 lemons
100g butter, at room temperature
100g caster sugar
2 large eggs
85g ground almonds
25g plain flour
6 tbsp lemon curd
25g flaked almonds
icing sugar, for dusting

Procedure:

1. Heat oven to 200C/180C fan/gas 6. To make the pastry, place the butter and lemon zest in a food processor and blitz until soft. Sieve in the icing sugar and blitz again until light and creamy. Mix in the egg yolk with 1 tbsp water, then add in the flour until it’s just combined.
2. On a lightly floured surface, bring the pastry together into a ball, then wrap in cling film and flatten lightly to form a disc. Chill in the fridge for 30 minutes.
3. Roll out the pastry and use to line six 10 x 2cm loose-bottomed tart tins trimming off any excess. Put in the fridge while making the filling. If pastry breaks or cracks, patch up with any trimmings. To make the filling, beat together the lemon zest, butter and caster sugar until light and creamy. Add the eggs, one at a time, including a spoonful of the ground almonds with each addition. When all the egg has been added, mix in the remaining ground almonds and flour.
4. Spread the lemon curd over the base of the tart cases. Spoon the filling onto the curd and smooth with a palette knife or spatula. The tarts will be full to the top, which is fine. Scatter over the flaked almonds, sit tarts on a baking tray and bake for 15-20 minutes until lightly golden. Remove from the tins and serve warm or cool, dusted with icing sugar. Serve with home made custard.

Ingredients:

1 kg Carrots, roughly chopped
1 leek, washed and chopped
1 onion chopped
6 small potatoes, peeled and chopped
2 cloves garlic
25g ginger, peeled and chopped
25g butter
2 litres vegetable stock
1 tin coconut milk
1 bunch coriander
Salt and freshly ground pepper

Procedure:

1. Chop all the vegetables, heat butter in heavy based saucepan and sweat vegetables for 15 mins.
2. Add the stock and simmer over low heat until soft.
3. Add coconut milk and coriander and salt and pepper and cook till vegetables are soft. Blend until smooth.
4. Check consistency and season well.

Ingredients:

225g / 8oz Self Raising Flour 
1 tsp Baking Powder 
Pinch Cayenne Pepper 
25g / 1oz butter 
150ml / 1/4 pint Milk 
1 egg
2 tablespoons Wholegrain Mustard or pizza sauce
50g / 2oz grated Parmesan 
50g / 2oz grated Cheddar 
Freshly Ground Pepper

Procedure:

1. Preheat oven to 180°C/350°F/Gas 4. Lightly dust a flat baking sheet with flour.
2. Sieve flour, baking powder and cayenne pepper into a bowl. Rub in the butter until mixture resembles breadcrumbs.
3. Add the milk and egg and mix to a soft dough. Turn onto a lightly floured board and gently knead until smooth.
4. Roll into a rectangle about 25cm x 30cm/10″ x 12″.
5. Spread the mustard over the dough. Sprinkle over the cheeses and grind over the pepper.
6. Starting from the long side, roll dough into a cylinder. Cut into12 even sized pieces.
7. Place on the baking sheet, cut side down, leaving space for the scones to expand. Brush with egg wash. Cook for about 15 minutes until golden.
8. Cool on a wire tray and serve warm with healthy soup.
9. Could also use Pesto.

Ingredients:

Pastry:
Pinch salt
100g cold Butter
30g grated cheese/Parmesan
2 large egg yolks

Filling:
200g fresh Crab meat
4 spring onions
45g piece fresh ginger
2 tbsp fresh Coriander
Salt and pepper
2 large eggs
2 large egg yolks
300ml cream
1 tsp fish sauce

Procedure:
1. For the Pastry: Place flour in a food processor and add the butter and process for few minutes.
2. Add the cheese and salt and mix well.
3. Add the egg yolk and 1 tbsp water and process till mixture comes together.
4. Place on a board and knead lightly and chill for few minutes.
5. Now roll out lightly to fit 23cm loose bottomed tin. Rest for a few minutes.
6. Fill with greaseproof paper and fill with beans and bake blind for 15 minutes.
7. The pastry should be firm and slightly golden.
8. For the filling spoon the crab meat into the bowl and add spring onions, ginger and 1 tbsp coriander. Season with salt and pepper and spread over the base of the pastry.
9. In a large jug beat together the eggs, egg yolks, cream, fish sauce and remaining coriander and pour into pastry case.
10. Place in oven and Bake at 160C for 20-30 minutes till golden and set .Leave to settle for 10 minutes before cutting.

Ingredients:
1kg chicken wings
3 teasp. paprika
2 teasp. coarsely ground black pepper
½ teasp. cayenne pepper
1 tablesp. fresh thyme leaves
A little oil

Sticky Sauce:
5 tablesp. tomato ketchup
2 tablesp. honey
1 teasp. Tabasco
1 teasp. Dijon style mustard
Juice of a lemon

Blue Cheese Dip:
75g blue cheese, mashed
100mls Greek style natural yoghurt

To serve:
Celery Sticks and green salad

Procedure:
1. Heat the oven to Gas Mark 6, 200˚C (400˚F).
2. Cut the wing tips off each chicken wing and discard.  Then cut each wing in half through the main joint. 
3. In a large bowl mix together the paprika, black pepper, cayenne pepper and fresh thyme.  Add in the chicken wings and toss until coated the spices.
4. Line a large roasting tin with tin foil then spread the wings over the foil.  Place in the preheated oven and cook for 30 minutes, turning the wings half way through.
5. Meanwhile mix together the tomato ketchup, honey, tabasco, mustard and lemon juice.  After the wings have cooked for 30 minutes, remove them from the oven and brush over the ketchup mixture. 
6. Return to the oven for another 10 minutes. 
7. At this stage the wings should be golden and sticky.  Remove from the oven.
8. Mix the blue cheese into the yoghurt and serve with the wings, celery sticks and a green salad.

Ingredients:
100g caster sugar
250ml red wine
1 Vanilla pod split in half
2 star anise
1 tbsp lemon juice
450g summer berries (raspberries, strawberries, black currents cherries blackberries red currants)

Crumble:
175g plain flour
100g butter
100g light brown sugar
1tsp cinnamon
50g chopped almonds
50g chopped walnuts

Citrus cream:
250g mascarpone cheese
Rind of 1 orange 1 lemon and 1 lime
Vanilla seeds
1-2 tbsp icing sugar

Procedure:
1. Preheat oven 180®C gas mark 4)
2. Place the sugar in a heavy saucepan with the wine, vanilla seeds, star anise, and lemon juice. Bring to the boil and simmer for 5 minutes until it thickens slightly, then add the berries and remove from the heat and cool.
3. To make the crumble place the flour in a bowl and rub in the butter until like fine breadcrumbs. Stir in the cinnamon, almonds, and walnuts and mix well.
4. Spoon the berries into a casserole dish or individual ovenproof dishes and place on a baking tray.
5. Sprinkle over the crumble and sprinkle some fresh nutmeg on top with flaked almonds.
6. Bake for 20 minutes and then reduce the temperature to 150ºC for a further 15 minutes.
7. Serve with citrus cream. Beat the mascarpone cheese with the orange, lemon and lime rind and vanilla seeds. Sweeten with icing sugar and chill in fridge until ready to use.

Ingredients:

450g (1 lb) Plain flour
450g coarse wholemeal
2 tsp bread soda
2 tsp salt
100g wheat bran
100g mixed seeds
2 tbsp flora oil
3 tbsp treacle or golden syrup
2 tbsp brown sugar
1 litre buttermilk

Procedure

1. Heat oven to 180˚C gas 5.
2. Grease 3 loaf tins
3. Sieve white flour, salt, soda into a bowl.
4. Add bran and seeds.
5. Mix all wet ingredients.
6. Add to dry ingredients and mix well to achieve a nice wet dropping consistency.
7. Divide between three tins and sprinkle with some seeds.
8. Bake for 30mins and reduce heat to 150˚C for further 30 mins.
9. Turn out of tins and leave to cool.

Ingredients:
250g plain flour
Pinch salt
½tsp bread soda
150g wholemeal flour
150g jumbo oatflakes
1 tbsp clear honey
1 tbsp black treacle
500ml buttermilk

Procedure:
1 Heat the oven to 200⁰C and grease a baking tin.
2 Sieve the flour, salt and bread soda.
3 Add the wholemeal flour and oats. Mix well
4. Mix the honey, treacle and the buttermilk .
5. Make a well in the centre and add the buttermilk and mix well to form a soft dough.
6. Flour the table and knead to make a smooth dough and place in the tin. Cut a cross on the top.
7. Place in the hot oven and bake for 45 minutes and check by tapping the bottom and it will sound hollow when cooked.
8. Cool on wire rack.

Ingredients:

475g Wholemeal spelt flour
1 tsp Baking powder
1 tsp Baking soda
1 tsp salt
50g Raisins
150g Mixed seeds (sunflower,pumpkin,Flaxseed)
1 tbsp Molasses
2 tbsp Oil
550 ml water-tepid
2 lb loaf tin

Procedure:
Preheat oven to 200⁰C

1. Place flour in a large bowl
2. Sieve soda, salt and baking powder
3. Add raisins and seeds.
4. Mix molasses with water and add the oil.
5. Add to dry ingredients and mix well
6. Place in greased tin and place in hot oven 200⁰C for 30 minutes
7. Reduce heat to 150⁰C and bake for further 15 minutes.

Ingredients:

450g (1 lb) Plain flour
450g coarse wholemeal
2 tsp bread soda
2 tsp salt
100g wheat bran
100g mixed seeds
2 tbsp flora oil
3 tbsp treacle or golden syrup
2 tbsp brown sugar
1 litre buttermilk

Procedure

1. Heat oven to 180˚C gas 5.
2. Grease 3 loaf tins
3. Sieve white flour, salt, soda into a bowl.
4. Add bran and seeds.
5. Mix all wet ingredients.
6. Add to dry ingredients and mix well to achieve a nice wet dropping consistency.
7. Divide between three tins and sprinkle with some seeds.
8. Bake for 30mins and reduce heat to 150˚C for further 30 mins.
9. Turn out of tins and leave to cool.

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Ingredients:
3 very ripe bananas
250g self raising flour
200g butter
200g caster sugar
4 eggs
2 tsp baking powder
12-14 tsp carnation caramel
For the Icing:
100g Carnation Caramel
300g icing sugar
85g butter
To Decorate : Sliced banana- chocolate shavings
Pre heat the oven 180⁰C /Gas 4

Procedure:

• Line the cupcake tin
• Mash the bananas in a dish and set aside
• In a large bowl soften the butter add the caster sugar and beat for a few minutes.
• Sieve the flour and the baking powder and add to butter with the eggs and beat until light and creamy.
• Fold in the mashed bananas
• Spoon half the mixture into the bun cases, then add a spoonful of caramel into each and top with remaining cake mix.
• Bake for 20 minutes, remove and cool.
• To make icing beat 100g caramel with the butter and sieve in the icing sugar to form a thick icing.
• Spoon into an icing bag and pipe onto the cakes. Decorate with banana or shavings of chocolate.

Ingredients:

500g mixed fruit
1 can cider
500g cream flour
1 tsp mixed spice
1 tsp cinnamon
1 tsp nutmeg
Pinch salt
1 tsp baking powder
200g butter
200g light brown sugar
Grated rind of an orange
4 eggs
3-4 tblsp milk

Procedure:

• Preheat oven to 160⁰C
• Place the fruit, butter and sugar and 300ml of cider in a saucepan and heat gently. Leave to simmer for 30 minutes. Leave to cool
• Sieve the dry ingredients , flour spices and baking powder
• Beat the eggs in a bowl and add to cooled fruit
• Grate the orange rind and add to the fruit.
• Mix the fruit and the dry ingredients and stir well.
• Add milk if needed to make a soft consistency.
• Place in lined tin and bake for 45-60 minutes
• Test with a skewer to come out clean

Ingredients:

175g(6oz) Butter
175g(6oz)caster sugar
3 eggs
2 Tablespoons Irel coffee
175g (6oz) self raising flour
Filling
250g(9 oz) mascarpone chese
3 tbsp icing sugar sifted
1 tablespoon Irel coffee essence
2 18cm cake tins

Procedure:

Preheat oven 180⁰C Gas 4
• Grease the tins and line with greaseproof paper
• Cream the butter and the sugar until light and fluffy in a mixer
• Gradually add the beaten eggs and the Irel coffee essence and beat well
• Sift in the flour and fold gently into the cake mixture
• Divide the mixture between the two tins and make a hollow in the centre so that the cakes will look flat when cooked
• Bake for 20 minutes until golden brown and springy to touch
• Allow to cool in tins for a few minutes and then remove from tins and cool well on cooling tray
• Make icing by placing the mascarpone in a bowl and beat well
• Add sifted icing sugar and Irel coffee and taste and adjust if necessary
• Place one of the cakes upsidedown on a plate and sandwich with half of the icing
• Place the other cake right side up and place the rest of the icing on top and decorate with walnuts or cocoa powder

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