Tag: #CookWithKids

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🙂

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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 – Jan ’24

A couple of warming recipes to fend off the January chills…

Scouse (or Lobscouse) – serves 4-6

Derived from ‘lapskaus’, a traditional, one-pan stew said to have been introduced to Liverpool by Norwegian sailors, this is a great winter stand-by, using beef or lamb and January’s seasonal root vegetables. Leave out the meat if preferred. Typically served with pickled red cabbage and a doorstep of crusty fresh bread (a squeeze of HP not to be underestimated). Every household has its own version. No need to follow exact weights, go by eye.

  • 50g butter
  • 2 onions, coarsely chopped
  • 3-4 large potatoes, peeled and cut into large chunks
  • 3 large carrots, peeled and roughly sliced
  • 1 medium swede, peeled and cut into large chunks
  • 1 cup pearl barley or dried soup mix (soaked in water for 1 hour)
  • 750g stewing beef or lamb, preferably in thick slices (I use beef as less fatty)
  • Marrowbone (optional)
  • 1.5 litres beef stock

Method:

Rinse and drain the barley/soup mix. In a large pan, melt the butter on a medium heat and seal the meat on all sides.
Add the onion and fry for 2 minutes, before adding the stock and barley/soup mix. Add marrowbone, if using.
Simmer until the meat is tender and the pulses cooked, then remove the meat onto a plate.
Season the broth with salt and pepper (plus an optional good dash of Worcestershire sauce), add the carrots and swede then after 20 mins add the potatoes and cook until everything is cooked.
Remove and discard marrowbone. Add the meat back in, check seasoning, and enjoy.

Ginger Cake

Best wrapped and kept for a few days before eating, but easier said than done. You will need a 2lb loaf tin, buttered and lined, and a hand whisk.

  • 225g self-raising flour
  • 1 tsp bicarbonate of soda
  • 1 tablespoon ground ginger
  • 1 teaspoon cinnamon
  • 1 teaspoon mixed spice
  • 115g hard butter, cubed
  • 115g black treacle
  • 115g golden syrup (measure treacle and syrup straight into a saucepan)
  • 115g dark muscovado sugar
  • 275g milk (whole, preferably) (measure sugar and milk into another saucepan)
  • 1 egg, beaten
  • 4 balls stem ginger in syrup, chopped (Opies brand is good)

Method:

Heat oven to 180C/160C fan/Gas mark 4.
Sift dry ingredients together into a large bowl and rub in the butter (the colder your hands, the better).
Gently warm the treacle and syrup until runny but not hot. Do the same with the sugar and milk in the other pan, just enough to dissolve the sugar.
Add the treacle/syrup mixture to the dry ingredients, whisk, then add the milk/sugar mixture and the egg.
Whisk briefly until you have a smooth batter. Fold in the stem ginger pieces, ensuring they are fairly evenly dispersed.
Pour into the loaf tin, give the tin a sharp tap on the worktop and bake for around 40-45 minutes or until a skewer comes out clean.
Leave to cool in the tin for 15 minutes, then remove and place on a wire rack.  Keeps well.

Many thanks to Ann 🙂

Bon Appetit!

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


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