Tag: #BeTempted

The Broad Palate – Oct ’24

Tarragon Chicken – serves 4

This dish works at this time of year as it’s not too heavy, yet still warm and comforting. Serve with tagliatelle or mash, plus seasonal greens of choice.

  • 4 medium chicken breasts;
  • 1 tablespoon olive oil;
  • 25g butter;
  • 2-3 cloves of garlic, grated;
  • 1 medium onion, finely chopped;
  • 100ml white wine (or water);
  • 150ml double cream (I use Elmlea);
  • 350ml chicken stock (from a cube); 1 pack tarragon (leaves only, chopped) or 2 tablespoons dried;
  • 1 heaped teaspoon Dijon mustard;
  • finely grated zest of 1 lemon;
  • 1-2 teaspoons sugar;
  • salt and black pepper;
  • 1.5 tablespoons cornflour.

Method:

Slice through each chicken breast horizontally so that you have eight fillets. Season lightly with salt.
Heat a large frying pan over a medium heat and then add the olive oil. Fry the fillets in 2 batches until lightly browned and set aside.
Add the butter to the pan and fry the onion until softened but not browned (around 10 minutes – this always takes longer than expected!) then add the garlic for another minute.
Add the wine and let it bubble and reduce for a couple of minutes, scraping all the flavourful bits from the bottom of the pan.
Add the stock, mustard, lemon zest, sugar and most of the tarragon.
Return the chicken to the pan, cover and allow to bubble gently for 10 minutes or until the meat is cooked through. Remove the chicken and keep warm.
Add the cream to the pan. Then mix the cornflour with a little water to make a thin paste, add to the sauce and keep simmering, stirring for about 3 minutes until thickened.
Season to taste with the salt and black pepper, then nestle the chicken fillets in the sauce and reheat gently.
Sprinkle with remaining tarragon (if using fresh. If using dried, parsley is fine). Serve immediately.

 

Pear and Ginger Upside Down Cake 

  • 4 ripe seasonal pears, peeled, cored and quartered (or use 1.5 cans of pears);
  • 4 balls of stem ginger from a jar, chopped (optional);
  • 160g butter, softened (plus extra for greasing);
  • 160g light soft brown sugar; 135g self raising flour;
  • 1 tsp baking powder;
  • 2 teaspoons ground ginger;
  • 1 teaspoon cinnamon;
  • 1 pinch allspice (optional);
  • 3 medium eggs

Method:

Pre-heat oven to 180C/160C Fan/Gas 4.
Grease a 20cm square cake tin and line the bottom.
Mix 25g each of the butter and sugar and spread over bottom of tin.
Slice each pear quarter in half and arrange in tin.
Sprinkle with a third of the stem ginger.
Sift together the dry ingredients in a large bowl.
Add all remaining ingredients and beat well until combined.
Turn into tin and level top, taking care not to disturb the pears.
Bake for 35 minutes or until a skewer comes out clean.
Allow to cool for 15 minutes then carefully turn out onto a plate.
Drizzle with some of the stem ginger syrup if desired.

Our thanks to Ann Shaw 🙂

Bon Appetit!

Ann’s previous recipes:

#Broadwindsor #Blackdown #Burstock #Drimpton #Hursey #Kittwhistle #Seaborough #Dorset #WestDorset #Community #Village #October #TheBroadPalate #Recipe #UpsideDownCake #TarragonChicken #Food #HomeCooking #BeTempted #CookWithKids #Enjoy #BeSafe #StaySafe

The Broad Palate – Sept. ’24

These two recipes are both firm family favourites, and go well together or served separately.  The tacos are more of an assembly job than a recipe, (apart from the salsa), and make a great light lunch. Increase quantities shown, according to hunger levels. (Tinned peaches are a decent substitute for mango in this recipe). Make the goujons from scratch if you prefer; I usually use the ready-made ones for less faff. Cholula hot sauce is so good – fruity and not too fiery. – Ann

Fish Tacos with Mango Salsa (serves 4 – 2 tacos each)

  • 16 fish goujons or 16 frozen fish fingers,
  • 8 small soft tortillas or taco shells (e.g. Old El Paso),
  • 1 tub onion and chive dip (or sour cream),
  • 1 small iceberg lettuce, shredded.

For the salsa –

  • 4 tomatoes,
  • 1 red onion,
  • 1 large, ripe mango or 2 medium (or tinned peaches,
  • 1 green pepper,
  • 1 small bunch coriander,
  • 1 lime (juice only),
  • 1 red chilli, seeded and finely sliced (optional).
  • Cholula.

Method:

De-seed, core and finely dice the tomatoes and green pepper. Finely dice red onion. Dice mango into slightly larger chunks. Roughly chop coriander leaves.
Combine veg, mango, coriander and sliced chilli if using, and add around 2 tbsp of lime juice. Set aside.
Cook the fish, bake or fry, as per your usual method and keep warm.
If using soft tacos, warm through in oven or microwave and cover with a clean tea towel. Season the salsa with a little salt to taste.
To assemble, first place shredded lettuce, then salsa and fish in a taco then top with dip or sour cream and chilli, if using.
Add Cholula (optional) plus some guacamole, if desired.

Guacamole (serves 4)

This is just my take on guacamole, so please tweak it to make it right for you. Great as a dip with tortilla chips or crisps, also for breakfast, heaped on toast with a fried egg on top. If you have any left over, store in a jar or mug, covered with a layer of cold water (gently poured over) to keep it from oxidising. – Ann

  • 2 large ripe avocados, pitted and flesh scooped out into a bowl,
  • juice of ½ a lime or to taste,
  • 2 spring onions, finely chopped,
  • 1 tomato, seeded and finely diced,
  • half a small pack coriander, leaves and stalks finely chopped,
  • 1 small clove of garlic, ground to a paste,
  • half a teaspoon of salt,
  • 1 teaspoon of sugar,
  • a drizzle of olive oil.

Method:

Mash the avocado in a bowl and mix in the lime juice.
Add all other ingredients and taste to check seasoning.
Add a splash of Cholula or other hot sauce if you like a little warmth.

Our thanks to Ann Shaw 🙂

Bon Appetit!

Ann’s previous recipes:

#Broadwindsor #Blackdown #Burstock #Drimpton #Hursey #Kittwhistle #Seaborough #Dorset #WestDorset #Community #Village #September #Community #TheBroadPalate #Guacamole  #FishTacos #Food #HomeCooking #BeTempted #CookWithKids #Enjoy #BeSafe #StaySafe

The Broad Palate – August ’24

Daveburgers (makes 8)

(No prizes for guessing who makes these in our house)
Get the brollies out – it’s barbecue season! The flavour of these beauties is elevated by the caramelised onions – well worth the extra effort.
I’d recommend making a big batch of these onions – freeze for using later on top of burgers, hot dogs, as a pizza topping or with cheese on toast.  The burgers freeze well, individually wrapped in cling film. (When defrosting, unwrapping before they’re thawed makes life easier.)

  • 1kg beef mince or 50/50 beef and pork mince (around 15% fat),
  • 2 large onions, quartered and thinly sliced,
  • 1 tbsp dried oregano,
  • 1 tbsp dark brown sugar,
  • Good splash of balsamic vinegar,
  • 2 tbsps olive oil,
  • salt and black pepper

Method:

Heat the olive oil in a frying pan and add the onions, along with a good pinch of salt to draw out the moisture and help prevent burning. Lid on, cook gently for at least 15 minutes, stirring occasionally.
When softened, add the sugar and balsamic and continue to cook until well reduced, browned and completely soft. Add a splash of water if they start to stick.
Allow to cool, then combine with the mince and season well with salt and black pepper before dividing into eight and shaping into burgers. (We use a burger press, but not essential.)
Cover and chill in the fridge before cooking, separated by squares of greaseproof paper, or freeze for later (see above).

Summer Fruits Cake (serves 6-8)

This is a little like the French Moelleux – basically a soft sponge used as a vehicle for any seasonal fruit glut, and is very adaptable. I like to use nectarines, but you could use peaches, apricots, cherries (stoned), or plums if you prefer something less sweet. You will need an 8-9 inch tin, preferably springform, greased and the bottom lined with greaseproof.

  • 3 or 4 nectarines (stoned and sliced into segments),
  • 70g plain flour,
  • 110g ground almonds,
  • 1.5 tsp baking powder,
  • 0.5 tsp salt (omit if using salted butter),
  • 200g caster sugar,
  • 140g soft butter,
  • 2 large eggs or 3 medium (room temperature),
  • 1 tbsp plain yogurt (gives a nice, soft crumb),
  • 1 tsp vanilla or almond extract,
  • 2 tbsps Demerara or granulated sugar.

Method:

Preheat oven to 180C/160C fan/Gas 4.
Place all ingredients except the fruit and Demerara sugar in a large bowl and mix until just combined (don’t overdo it!).
Pour into prepared tin and smooth top.
Arrange the fruit over the top, ensuring that the slices are away from the edge of the tin, and sprinkle the Demerara sugar on top.
Bake in centre of oven for around 45 minutes (check after 35)  or until a skewer inserted in the centre comes out clean.
Serve warm or at room temperature.

Many thanks to Ann Shaw 🙂

Bon Appetit!

Ann’s previous recipes:

#Broadwindsor #Blackdown #Burstock #Drimpton #Hursey #Kittwhistle #Seaborough #Dorset #WestDorset #Community #Village #August #Community #TheBroadPalate #Daveburgers #SummerFruitsCake #Food #HomeCooking #BeTempted #CookWithKids #Enjoy #BeSafe #StaySafe

The Broad Palate – July ’24

Salad Days –  a trio of salads, ideal for barbecues – no lettuce required 😁.

Watermelon, Feta and Mint Salad – serves 3 to 4
N.B. This also makes a great summer breakfast!

  • ½ a large watermelon, chilled
  • 200g block feta cheese
  • 1 mugful of mint leaves, washed and coarsely chopped
  • Black pepper and olive oil (extra virgin preferably)

Method:

You don’t need exact quantities, though – go by eye.
Chop melon flesh into generous bite sized chunks, spread out onto a large platter.
Sprinkle the crumbled feta over, then the mint.
Season with black pepper and a drizzle of olive oil, and serve ASAP.

3 ‘O’ Salad – serves 4 

  • 1 small red onion, peeled
  • 4-5 large oranges
  • ½-¾  jar pitted black olives

Method:

This is best made a couple of hours before serving, and left to marinate.
Halve and thinly slice the red onion into fine half-moons. Remove the skin and pith from the oranges using a sharp knife, and cut into segments (flesh only), reserving any juice.
Place the onion, orange segments and olives into a shallow serving bowl along with any remaining juice.
Finally, just before serving, sprinkle with a little sea salt and a drizzle of olive oil if desired.

Mexican Corn Salad (Esquites) – serves 4

  • 1 bag frozen sweetcorn, defrosted
  • 3 tablespoons mayonnaise
  • 3 tablespoons sour cream or plain yogurt
  • Juice and zest of one lime
  • 1 clove garlic, crushed
  • 4-5 spring onions, finely sliced
  • 1 red pepper, finely chopped
  • 100g feta, crumbled (add more if desired)
  • 1 small bunch coriander, chopped, leaves only
  • 1/2 teaspoon salt or to taste
  • 1 teaspoon caster sugar or to taste
  • Pinch chilli flakes, to taste

Method:

For the dressing, combine the mayo,  yogurt or sour cream, garlic, lime zest and juice.
In a hot frying pan, dry fry the sweetcorn, watching it like a hawk until it’s nicely charred but not too blackened. Transfer to a large bowl.
Add all the other ingredients and mix well.
Garnish with lime wedges and extra coriander if desired. Serve at room temperature.

Many thanks to Ann Shaw 🙂

Bon Appetit!

Ann’s previous recipes:

The Bishops' Kitchen

 

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

#Broadwindsor #Blackdown #Burstock #Drimpton #Hursey #Kittwhistle #Seaborough #Dorset #WestDorset #Community #Village #July #Community #TheBishopsKitchen #TheBroadPalate #WestDorset #Salad #Food #HomeCooking #BeTempted #CookWithKids #Enjoy #BeSafe #StaySafe

The Broad Palate – June ’24

This month, The Broad Palate offers you:

Roasted Vegetable Ratatouille – serves approximately 6

Very versatile made in a big batch and frozen in portions. I like to add some braised celery as it adds a lot of flavour, similar to fennel but at a fraction of the price. Also try…

  • Adding a can of  butter beans, serve on toast with a fried egg on top.
  • Blend to make a smooth pasta/lasagne sauce (packed with hidden veg!)
  • Lay cod steaks (+ orange or lemon zest?) on top of  4-5 ladlefuls of ratatouille in a frying pan. Cover with a lid and heat through gently so that the fish steams on top of the ratatouille. Garnish with chopped parsley & sliced olives.

Ingredients:

  • 4-5 sticks celery, de-strung and cut into 2-inch lengths (optional)
  • Knob of butter
  • 2 aubergines/2 courgettes/2 medium onions, peeled/5 large tomatoes/2-3 peppers (all cut into approximately 1.5 inch  chunks, roughly equal in size)
  • 4 cloves garlic, finely chopped
  • Large pinch of chilli flakes (or to taste – for flavour, not heat)
  • 1 tablespoon dried oregano
  • 2 cartons passata (or 2 tins tomatoes blended until smooth)
  • 1 vegetable stock cube dissolved in ½ cup hot water
  • 1-2 tablespoons Worcestershire sauce (to taste)
  • Olive oil and salt/pepper plus sugar to season

Method:

Preheat oven to 200C/180C Fan/Gas 6.
Put the the celery (if using ) on to braise in a lidded pan on the hob with a little water and knob of butter until softened.
Meanwhile, mix the other vegetables in a large bowl. Add olive oil, salt and pepper to coat everything well and roast on oven trays for approximately 25 minutes or until softened and slightly charred.
Add 2 tablespoons olive oil to a large, deep frying pan or hob-friendly casserole and gently heat, then add the garlic and chilli and cook for 2 minutes, followed by all the other ingredients. Let the mixture bubble gently for about 25 minutes*, stirring occasionally to ensure it doesn’t stick, then season well with more salt, pepper and sugar to taste. (*Alternatively put everything in a slow cooker on low for 3 hours!).

Jean’s Tea Loaf (makes 1 loaf)

Great with a cup of tea – you can leave the butter out completely if you prefer, but I add a little in as I prefer the texture. You can always slather salted butter on a slice before eating!  N.B. You’ll need to soak the fruit and sugar in the tea overnight. This is adapted from my cousin Jean’s recipe (from Llanbedrog, North Wales 😊) – Ann.

  • 400g mixed dried fruit
  • 300ml strongly brewed tea of your choice (use 2-3 teabags)
  • 100g dark muscovado sugar
  • 250g self-raising flour
  • 50g cold butter, diced (optional)
  • 1 heaped teaspoon mixed spice
  • 1 large egg, beaten
  • Zest of 1 orange or of 2 satsumas

Method:

The night before, put the dried fruit, sugar and tea in a large bowl, mix well and cover.

The next day, preheat oven to 180C/160C Fan/Gas 4.  Grease and line a 2lb. loaf tin.
Rub the butter (if using) into the flour. To the fruit/sugar/tea mixture (i.e. do not discard any of the liquid), add the flour /butter mix (or just the flour), plus spices, zest and egg and mix well.
Transfer to tin and bake on lower shelf of oven for 1 hour or until a skewer inserted into the centre comes out clean.
Cool before removing from tin. Keeps well in an airtight tin for a week, and freezes well (double-wrapped in foil).

Many thanks to Ann Shaw 🙂

Bon Appetit!

Ann’s previous recipes:

The Bishops' Kitchen

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

#Broadwindsor #Blackdown #Burstock #Drimpton #Hursey #Kittwhistle #Seaborough #Dorset #WestDorset #Community #Village #May #Community #TheBishopsKitchen #TheBroadPalate #WestDorset #Baking #Food #HomeCooking #EatCake #YumYum #TeaLoaf #Ratatouille #BeTempted #CookWithKids #Enjoy #June #BeSafe #StaySafe

The Broad Palate – May ’24

Three tapas dishes this month, in the hope of some Mediterranean weather!

Garlic Prawns (Gambas al Ajillo) – serves 4

  • 200 grams raw prawns (or more)
  • 1 eggcup olive oil
  • 2-3 cloves garlic, very thinly sliced
  • Half teaspoon chilli flakes
  • Juice of half a lemon.
  • 3 tablespoons chopped flatleaf parsley
  • Salt and sugar to taste.
  • Large pinch of saffron (optional), soaked in a little hot water

Method:

Gently poach the garlic in the oil for 5 minutes until softened but not browned. Add chilli flakes.
Add prawns and gently fry until cooked and released their juices .
Remove prawns from the oil mixture and cover.

To the pan add lemon juice plus saffron with its water (if using). Increase the heat and whisk to emulsify.
Allow sauce to reduce and add parsley.
Check for seasoning and add salt and sugar to taste.
Add prawns back to the pan and heat through.
Allow to rest and serve at room temperature. Serve with crusty bread for dipping.

Tortilla española –  serves 6-8

The traditional tortilla has only five ingredients. You can add cooked chorizo, peppers, prawns, slices of ham in the middle, etc.. I have seen Spanish cooks quite successfully use leftover chips/fries and even crisps instead of sliced potatoes!  Tips for best flavour – 1) season the potato, onion and egg separately, and 2) cook the onion until caramelised. Leftovers are great for breakfast, or in a crusty baguette with mayo and roasted, sliced red peppers (from a jar). Amounts are for a frying pan 8 or 9 ins.

  • 1 medium onion, chopped.
  • 8 large eggs
  • Salt
  • Olive oil (approx.150ml)
  • 2 large (waxy, not floury) potatoes, peeled, halved, thinly sliced, rinsed and dried

Method:

Gently fry onion in 2 tbsp olive oil until soft and caramelised. Tip into a bowl, season with salt and wipe pan.
Over a medium heat, warm another 4 tbsp oil and add potatoes, turning to coat in the oil.
Cover and cook gently until cooked but holding their shape. Season, then tip into the bowl of onions and gently fold to mix.
Clean pan and add 3-4 tbsp oil to warm.
In a large bowl, beat eggs and season. Add potato/onion mixture to the egg (and anything else you fancy).
Tip into pan, ensuring that the mixture is evenly spread. Scrape bottom of pan, like when making scrambled eggs, then cover and leave for around 3 minutes on a medium heat.
Tease the edges away from the sides and with a spatula ensure that the tortilla isn’t sticking.
After 10 minutes, remove from heat and let sit for a couple more minutes. Place a plate upside down over the pan and using a tea towel,  turn over the pan and plate, so the tortilla is cooked side up on the plate.
Wipe out pan, swirl round a little oil and slide in tortilla to cook on underside for approx. 5 minutes. Serve warm or cold.

Chorizo in red wine (Chorizo con Vino Tinto) – serves 4

  • 1-2 tablespoons olive oil
  • 1 small onion or 3 shallots, finely chopped.
  • 1 horseshoe chorizo, skinned and sliced into roughly 5mm coins
  • 1 scant teaspoon dried thyme or 1 tablespoon fresh
  • 2 level teaspoons sweet smoked paprika (pimentón dulce)
  • 250ml red wine (you may need a splash more)
  • Salt and sugar to season
  • Chopped parsley to garnish

Method:

Gently fry the onion/shallots in the oil until softened but not browned.
Add the thyme and cook for a further 2 minutes. Remove onto a plate.
Add chorizo pieces to pan (no more oil needed) and gently fry until they release their oils and are slightly browned and cooked through.
Add the smoked paprika and cook for a further minute. Add the onion back to the pan, along with the wine.
Bring to a simmer – add more wine if you think you need more liquid and simmer again.
Season with salt and sugar to taste.
Sprinkle with chopped parsley. Best served slightly warm.

Many thanks to Ann Shaw 🙂

Bon Appetit!

Ann’s previous recipes:

The Bishops' Kitchen

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

#Broadwindsor #Blackdown #Burstock #Drimpton #Hursey #Kittwhistle #Seaborough #Dorset #WestDorset #Community #Village #May #Community #TheBishopsKitchen #BroadwindsorPalate #WestDorset #Baking #Food #HomeCooking #EatCake #YumYum #Tortilla #Chorizo #BeTempted #CookWithKids #Enjoy #BeSafe #StaySafe

The Bishops’ Kitchen – Recipes Online

Readers of The Broadwindsor News monthly magazine will be familiar with the many recipes which have appeared direct from The Bishops’ Kitchen.  Broadwindsor.org is delighted to be bringing the recipes to you online each month too.  The Bishops’ Kitchen will have it’s own page on the website as the number of recipes increase – but you can always type what you’re looking for in the search box to bring up any pages or posts at all 🙂 Happy Baking!
 

LEMON & POLENTA DRIZZLE CAKE

2 lemons, 140g butter, softened, plus extra for greasing, 3 eggs, 250g golden caster sugar, 200g ground almonds, 175 g polenta, 1tsp baking powder. For drizzle: 140 g golden caster sugar, juice 1 lemon

Put the lemons in a saucepan & cover with water, simmer for 1 hour until the lemons are really soft. Drain the lemons, when cool halve them, remove pips & blitz in food processor to a puree. Add all the other ingredients & carry on blitzing until you have a loose batter. Grease a 23cm cake tin & heat oven to 180c/gas4. Scrape the batter into cake tin & bake for40-50 mins until golden & starting to shrink from sides, remove. To make drizzle, mix sugar & lemon juice & pour over cake & leave to cool completely. Serve with mascarpone.

CHOCOLATE CAKE

150 g of milk & dark chocolate broken into chunks, 250 g unsalted butter, plus extra to grease, 200 g caster sugar, 4 large eggs (separated), 1tsp vanilla extract, ½ tsp cream of tartar. 23cm springform cake tin, base lined with non-stick baking paper & sides greased

Heat oven to 180c/gas4. Gently melt the chocolate & butter in a heavy-based pan. Then stir in 100 g of the sugar. Leave to cool slightly, then beat in the egg yolks & vanilla using a wooden spoon. Pour into a large mixing bowl. Whisk the egg whites with electric mixer until foamy. Add the cream of tartar, then whisk until stiff peaks form. Add remaining sugar 1tbsp at a time until thick & glossy. Mix a spoonful of egg white into the chocolate mixture to loosen it, then gently fold in the remaining whites in 2-3 additions until all incorporated. Spoon batter into prepared tin & bake for 40 mins or until risen & the top starts to crack. Cool the cake in tin.

All recipes are from village resident, Richard Childs.

#Broadwindsor #TheBishopsKitchen #WestDorset #Baking #Food #Cake #DrizzleCake #ChocolateCake #YumYum #BeTempted #BeSafe