APOLOGIES FOR THE LATE PUBLICATION OF ANN’S MARCH RECIPES!

Macaroni Cheese with Leeks and Mushrooms (serves 4)

Seasonal leeks and mushrooms lighten up this mac ‘n’ cheese and make it a bit more nutritious.

• 400g leeks, trimmed weight, washed and finely sliced
• 250g punnet chestnut mushrooms, sliced
• 50g butter
• 5 heaped tbsp plain flour
• 800ml milk
• 400g macaroni
• 250g mature Cheddar, grated, plus extra for topping
• 2 tsp Dijon mustard, or to taste
• 4 tbsp breadcrumbs (optional)
• salt and pepper

Method:

Pre-heat oven to 180C/160C Fan.
Cook the macaroni as usual in salted water, until just al dente. Drain, stir in a trickle of olive oil to stop it clumping together, cover and set aside.
In a large, heavy-ish saucepan, fry the mushrooms in 10g of the butter until golden and dry. Remove and set aside.
In the same pan, melt the remaining butter over a medium heat. Add the leeks, cover and cook gently until soft (10-15 minutes should do it). Stir occasionally and add a tiny splash of water if sticking.
Sprinkle the flour over the cooked leeks and stir over a medium heat for one minute, then bit by bit add the milk, stirring all the time. Simmer for 2-3 minutes until thickened.
Stir in 200g of the cheese until melted and season with the mustard, salt and pepper.
Add the mushrooms and macaroni, mix well, check for seasoning and transfer to a baking dish.
Top with the remaining cheese and the breadcrumbs and bake in the oven for 45 minutes or until bubbling and golden.

Welsh Cakes (makes around 12)

 Welsh Cakes are for all year round – not just for 1st March – Happy St. David’s Day!

• 125g salted butter, cut into small cubes
• 250g self-raising flour
• 75g caster sugar
• 100g raisins
• 0.5 teaspoon allspice
• 0.5 teaspoon mixed spice
• 1 large egg, beaten (+ a splash of milk if needed)

Method:

Rub or process butter into flour until like breadcrumbs. Stir in the sugar, spices and raisins.
Add beaten egg and mix to a dough, adding a splash of milk if too stiff. Refrigerate for at least 1 hour.
On a lightly floured surface, roll out to about 1 inch thickness then cut out rounds using a 2.5”/6cm biscuit cutter.
Heat frying pan to a medium heat and rub lightly with butter – you should need to do this only once.
Cook the Welsh cakes in batches for 3-4 minutes each side, until cooked through (keep an eye on the heat, you don’t want them browning too quickly).
Test for readiness by gently pressing the middle – also the sides will look dry when done.
When cooked, remove and immediately toss in some granulated sugar then place on a rack to cool.
They keep well in an airtight container for a week.

Many thanks to Ann Shaw 🙂

Bon Appetit!

• April ’24 – Slow cooked Chinese Beef with Ginger / Saucy St. Clements Pudding
• Feb ’24 – Quick Fish Chowder / Raspberry Cheesecake Hearts
  
• Jan ’24 – Scouse (or Lobscouse) / Ginger Cake
  
• Dec ’23 – Salmon in Filo /  Easy Chocolate Mousse
• Nov ’23 – Squash & Sausage Pasta / Pear & Apple Sponge

To revisit the Bishops’ Kitchen recipes provided by Richard Childs – please click HERE 🙂

The Old Oak (15)

Slow cooked Chinese Beef with Ginger (serves 4)

As with many dishes, this is even better the next day, so make a day or two ahead if possible, and keep in the fridge. Delicious with jasmine rice and pak choi. You can also make this in a slow cooker.

• 2 onions, roughly chopped
• 50g ginger,  peeled and chopped
• 4 cloves garlic, roughly chopped
• 1 tsp ground black pepper
• 1 small pack coriander, stalks and leaves separated
• 1250g thick slices stewing steak,  cut into large cubes
• Vegetable oil for frying
• 100g dark brown muscovado sugar
• 2 tsp Chinese five-spice
• 5 whole star anise
• 100ml dark soy sauce (or 50/50 dark and light)
• 2 tbsp tomato puree
• 500ml beef stock (from cubes)
• 1 tin water chestnuts, drained

Method:

Blitz onions, ginger, garlic and coriander stalks in a food processor to a paste.
Heat 2 tbsp oil in a large, ovenproof pan and brown meat in batches. Set aside.
Heat oven to 160C/140c fan/gas 3.
To the same pan, add the paste with a good splash of water and cook gently until soft. Keep adding splashes of water to stop it sticking.
Stir in five-spice,  star anise and a scant teaspoon of ground black pepper. Cook for 1 minute.
Add the beef and any juices, plus sugar,  soy sauce and tomato puree.  Stir in enough stock to cover and bring to a simmer.
Add water chestnuts. Cover and cook in the oven for two and a half hours or until tender.
Remove beef and keep warm.
Boil the sauce to thicken (or slake 1-2 tbsp cornflour with water, stir in and cook for 2 mins) and reunite with the beef.
Sprinkle with coriander.

Saucy St. Clements Pudding 

This is a good springtime dessert,  fresh and zingy. Don’t worry if the mixture seems very liquid – that’s what gives you a light sponge on top and a delicious sauce underneath. If you prefer limes to oranges,  use two limes instead of the orange and increase the sugar to 200g.

• 180g caster sugar
• Zest and juice of 1 lemon and 1 orange
• 50g butter
• Extra lemon juice to make the above up to 100ml
• 3 eggs,  separated
• 50g sifted plain flour
• 250ml milk (preferably not skimmed)
• 1 tsp vanilla extract

Method:

Heat oven to 180C/fan 160C/gas 4.
Beat or blitz butter, sugar and zests until paler in colour.
Mix in citrus juice (100ml in total), yolks, flour, milk and vanilla until you have a thin, smooth batter.
Whisk egg whites until firm but not stiff, and fold into batter.
Pour into a 1.5L buttered ovenproof dish and place in a baking tray half filled with hot water.
Bake for 45-50 minutes until the top is lightly browned and just set.
Serve warm, with cream or ice cream.

Many thanks to Ann Shaw 🙂

Bon Appetit!

• Mar ’24 – Mac ‘n’ Cheese / Welsh Cakes
  
• Feb ’24 – Quick Fish Chowder / Raspberry Cheesecake Hearts
  
• Jan ’24 – Scouse (or Lobscouse) / Ginger Cake
  
• Dec ’23 – Salmon in Filo /  Easy Chocolate Mousse
• Nov ’23 – Squash & Sausage Pasta / Pear & Apple Sponge

To revisit the Bishops’ Kitchen recipes provided by Richard Childs – please click HERE 🙂