Tag: #Recipe

The Broad Palate – Apr ’25

Two seasonal recipes – one nature-led, one celebration-led. Happy Easter! 

Wild Garlic Pesto

There is such an abundance of wild garlic in the hedgerows around here at this time of year. Use it in stir-fries, salads, risottos – or make this bright green pesto and add to pasta, dressings, bolognese sauces, mayonnaise – it’s brilliant!

You will need a food processor or blender, and an ice cube tray or two. (The pretty white flowers are also edible and are great for decorating salads).

  • 125g wild garlic leaves, washed;
  • 250ml good olive oil;
  • 60g parmesan, grated;
  • 65g pine nuts (or walnuts or hazelnuts);
  • 1 tsp (or to taste) sea salt;
  • 1 tsp sugar;
  • a good squeeze of lemon juice.

Method:

Gently pat the leaves dry and whizz in the processor for around 20 seconds. Scrape down the sides and briefly whizz again.
Add in half the olive oil and the remaining ingredients, and whizz until well blended.
Scrape down again and add the remaining oil until you have a fairly sloppy consistency. If too stiff, add a dash of cooled, boiled water and mix again.
Taste and adjust seasoning, if needed. Spoon into the ice cube trays.
Once frozen, they can be transferred to freezer food bags. Alternatively, place in a sterilised jar, then cover with a layer of olive oil and shut tightly.
This will keep in the fridge for around a month.

Hot Cross Bun & Butter Pudding – serves 6

A handy Easter dessert. Versatile too – add blueberries, nuggets of marzipan, chopped chocolate, chopped walnuts, a little liqueur of choice etc.! Serve with cream or ice cream.  

  • 6 hot cross buns;
  • 3 eggs;
  • 75g caster sugar;
  • 250ml milk (not skimmed);
  • 150ml double cream;
  • 75g softened butter;
  • zest of 1 orange;
  • 1 tsp vanilla extract;
  • 75g dried apricots, roughly chopped;
  • 4 tablespoons marmalade or apricot jam

Method:

Lightly butter a shallow-ish ovenproof dish approx. 20cm x 13cm. Sprinkle with a little of the caster sugar for extra crunch.
Whisk together the eggs, vanilla, orange zest and sugar in a large bowl.
Combine the milk and cream in a pan and heat until warm but not hot. Gradually add this to the egg mixture, whisking to combine, and set aside.
Split the buns horizontally and spread the bottom halves with butter on both sides, and with the jam or marmalade just on the upper side.
At this point either leave them as they are or cut diagonally (to better cover the bottom of the dish) and arrange in the dish.
Pour half of the milk mixture evenly over the slices. Scatter the chopped apricots as evenly as possible.
Butter the top halves (again halve these or leave whole) and arrange over the top.
Gently pour over the remaining milk mixture and place the dish in the fridge for around an hour for the buns to absorb some of the liquid.
Preheat oven to 170°C/Fan 150°C/Gas 3. Dot the tops of the buns with butter and bake in the bottom half of the oven for 30-40 minutes until nicely browned and fragrant. Allow to cool for at least 15 minutes before serving.

Bon Appetit!

Ann’s previous recipes:

#Broadwindsor #Blackdown #Burstock #Drimpton #Hursey #Kittwhistle #Seaborough #Dorset #WestDorset #Community #Village #April #HotCrossBuns  #TheBroadPalate #Recipe #Easter#Food #HomeCooking #YumYum #BeTempted #CookWithKids #Enjoy #BeSafe #StaySafe

The Broad Palate – Mar ’25

A lunch-type duo this month. Happy St. David’s and St. Patrick’s Days (both Welsh by birth, so I’ll celebrate twice – any excuse).

Carrot and Coriander Soup – serves 4-6

A quick and easy lunch. This teams up well with the soda bread. (If coriander is a no-no for you, instead use 1 level teaspoon dried thyme, added at the same time as the ground coriander).

  • 1 large knob of butter;
  • 1 medium onion, chopped;
  • 500g carrots (weight after peeling);
  • 1 large potato, peeled and cubed;
  • 2 heaped teaspoons ground coriander;
  • 1100ml chicken or vegetable stock; 1 small pack coriander*, leaves and stalks chopped separately;
  • 2 teaspoons sugar;
  • juice of half a lemon;
  • Salt and white pepper to season.

Method:

In a large saucepan, melt the butter and add the onion.
Add a pinch of salt and cook gently until softened (10-15 minutes).
Add the ground coriander and the potato – stir well and gently cook for a further 5 minutes.
In with the carrots and stock, then bring to the boil, lower the heat and simmer until the vegetables are soft.
Take off the heat and add the sugar and lemon juice.
Blitz with a stick blender or process until smooth, then add the coriander and blitz again briefly until the soup is flecked with coriander.
Season to taste with the salt and white pepper.

*Factoid – one of those ‘love-or-hate’ flavours – turns out that it’s not just a matter of preference… apparently, genetic variants in our taste receptor genes play a major role in how we perceive the taste of coriander!

Feta and Beetroot Soda Bread

Delicious with soup, but also a revelation when toasted, buttered and drizzled with honey for breakfast. If you don’t have buttermilk, use the same quantity of milk with a squeeze of lemon juice and let it sit for 10 minutes before using.

  • 2 medium raw beetroot (+/- 250g), peeled and coarsely grated;
  • 365ml buttermilk 500g plain white flour, plus extra for dusting;
  • 1 heaped teaspoon bicarbonate of soda;
  • 1 teaspoon salt;
  • 200g feta, crumbled;
  • 2 sprigs rosemary, leaves only;
  • 1 handful mixed seeds (optional)

Method:

Heat the oven to 200°C/180°C fan/gas 6.
Peel and grate the beetroot (rubber gloves advisable!) then squeeze out as much liquid as possible.
Combine the flour, bicarb and salt in a large bowl. Add the buttermilk and start to bring the ingredients together using a wooden spoon.
When it has almost come together as a dough, tip it out onto a board, then gradually and gently incorporate the beetroot, feta and rosemary. No need to knead!
Shape the dough into a round loaf and flatten slightly, then lightly mark into quarters with a sharp knife. Sprinkle with the seeds, if using.
Transfer the loaf onto a floured baking sheet. Bake for 30 minutes or until golden and cooked through.

Bon Appetit!

Ann’s previous recipes:

#Broadwindsor #Blackdown #Burstock #Drimpton #Hursey #Kittwhistle #Seaborough #Dorset #WestDorset #Community #Village #March #CarrotCorianderSoup  #TheBroadPalate #Recipe #FetaBeetrootSalad #Food #HomeCooking #YumYum #BeTempted #CookWithKids #Enjoy #BeSafe #StaySafe

The Broad Palate – Feb ’25

Keema Curry – serves 4

Traditionally made with lamb, I prefer to use either beef mince or Quorn mince. N.B. Quorn is quite thirsty, so if using it you will probably need to add some extra stock or water as you go along (go by eye).
Re the garlic and ginger – it’s handy to stash some frozen garlic and ginger cubes in your freezer (around £1.25 per pack from most supermarkets) – really quick and easy.
Serve this Keema with rice and your preferred curry sides (or top it with mash for a curried cottage pie).

  • 2 tablespoons vegetable or sunflower oil
  • 450g minced beef (5%-12% fat) or Quorn mince
  • I large onion, 2 stalks of celery (de-strung) and I large carrot – all finely chopped or whizzed in a food processor
  • 1 tablespoon plain flour
  • 2 bay leaves
  • 1 red pepper, diced
  • 1 tablespoon grated ginger and 3 crushed cloves garlic
  • 1 teaspoon garam masala
  • 1 teaspoon (or to taste) chilli powder
  • 2 teaspoons cumin seeds
  • 2 teaspoons ground coriander
  • 1 teaspoon turmeric
  • 4 tablespoons tomato purée
  • 1 heaped tablespoon mango chutney
  • 1 mugful frozen peas
  • 500ml beef or veg stock
  • salt, to season
  • chopped fresh coriander to serve (optional).

Method:

Heat the oil in a large, lidded frying pan and cook the onion, celery and carrot with a sprinkle of salt over a medium heat until softened (+/-10mins), adding a splash of water if sticking.
Add the mince and cook until browned, then stir in the flour, garlic and ginger and cook for a couple of minutes.
Add the spices and tomato purée and mix thoroughly, cook, stirring, for a further two minutes.
Add the bay leaves, red pepper and stock, bring to the boil and then simmer gently for around 20-25 minutes until the curry has thickened – add more water if needed.
Add the peas and the mango chutney towards the end of cooking. Check seasoning and add salt to taste.

 

Salted Caramel and Chocolate Mousse (makes 2 generous portions or 4 small)

Not the healthiest dessert you’ll ever eat – but once a year is ok, I reckon – so Happy Valentine’s 🥰

  • 2 Mars bars (around 80g total weight), chopped small
  • 240ml double cream
  • 70g condensed milk
  • ¼ teaspoon sea salt
  • small Flake bar, crumbled, or a little grated chocolate, to serve (optional).

Method:

First of all, divide the cream into 3 lots of 30ml, 50ml and 160ml.
Place the chopped Mars bars in a small pan along with the 30ml portion of cream, and gently melt over a very low heat. Stir continuously until everything is melted and combined into a thick sauce.
Add salt to taste, remove from heat and set aside.
In a mixing bowl, whisk the 160ml cream portion and the condensed milk together until the whisk leaves a trail, and the mixture is thickened but not stiff.
Using a metal spoon, fold in the melted chocolate mix and decant into glasses or dessert bowls.
Chill in the fridge, uncovered*, for 3-4 hours until set.
Whip the remaining 50ml cream and spoon on top of the mousse, then decorate with some crumbled Flake or grated chocolate.

*When chilling a mousse or cheesecake in the fridge, I have found to my cost that it’s better to wait an hour or so before covering with cling-film, until the dessert has reached fridge temperature. This avoids condensation collecting on the inside of the cling-film and dripping onto the dessert.

Bon Appetit!

Ann’s previous recipes:

#Broadwindsor #Blackdown #Burstock #Drimpton #Hursey #Kittwhistle #Seaborough #Dorset #WestDorset #Community #KeemaCurry #Village #February #Valentine #SaltedCaramelandChocolateMousse #TheBroadPalate #Recipe # #Food #HomeCooking #YumYum #BeTempted #CookWithKids #Enjoy #BeSafe #StaySafe

The Broad Palate – Dec ’24

Thank you for reading and/or trying out my recipes this year – much appreciated! Have a great festive season and a peaceful, healthy 2025. A x

Prawn Linguine with Crispy Bacon – serves 4

We have this one on a regular basis as it’s quite quick and easy, and very forgiving. Substitute the prawns with any seafood or fish of your choice.

  • 150g smoked streaky bacon
  • 400g cooked king prawns (or other seafood/fish)
  • 1 tablespoon olive oil
  • 3 shallots or 1 medium onion, finely chopped;
  • 2 -3 cloves of garlic, crushed
  • ½ teaspoon dried red chilli flakes
  • 500ml fish stock from cubes (veg or chicken will do)
  • 2 teaspoons fish sauce (if using veg or chicken stock)
  • 12 cherry tomatoes, quartered
  • juice of half a lemon
  • Small bunch flat leaf parsley, leaves only, chopped
  • 1-2 teaspoons sugar
  • Black pepper to season
  • 1 packet linguine or pasta of your choice.

Method:

In a deep frying pan, heat the oil. Fry the bacon until crisp. Remove and set aside.
Pour the fat into a small bowl and clean out the pan with some kitchen paper. Add a tablespoon or two of the oil & bacon fat to the pan and add the onion, gently fry until softened but not browned (around 15 minutes).
Add the garlic and chilli flakes and fry for another couple of minutes.
Pour in the stock and fish sauce, if using. Bring to a lively simmer and allow to reduce for around 10 minutes. Then add half the chopped parsley and the tomatoes and simmer gently.
Put the pasta on to cook. 5 minutes before the pasta is ready, add the prawns/other seafood to the sauce to warm through.
Season with sugar and black pepper to taste (you shouldn’t need any additional salt). Drain the pasta when cooked, reserving a little cooking water.
Stir the pasta through the sauce and add a little of the pasta water if needed.
Sprinkle with the remaining parsley and serve.

Mince Pie Strudels – makes 12

These make a lighter change from the usual shortcrust pastry version. They work well as a dessert, served warm with ice cream, cream or custard. Leave out the mandarins if you prefer. Best eaten on the same day.

  • 6 sheets filo pastry
  • three-quarters jar mincemeat
  • 1 can mandarin oranges (drain off the liquid and place the segments on kitchen paper to dry out a little)
  • finely grated zest of 2 large oranges
  • 120g butter, melted
  • icing sugar for dusting (optional)
  • You will also need 2 baking sheets lined with parchment paper.

Preheat oven to 190C/170C Fan/Gas 5.
Divide the mandarin segments into 3 equal piles (one pile per four strudels).
Place one sheet of filo on your work surface, brush with melted butter and spread a third of the orange zest over it as evenly as possible.
Cover with a second sheet of pastry. Using a sharp knife, cut the pastry into four rectangles.
Take one square, long side nearest you, and brush with more butter. Place a line of the mincemeat mixture, around 1cm from the bottom edge, leaving room at each end for folding.
Top with some of the mandarins from one of the piles. Roll up into a long parcel (cigar-shaped), tucking in the ends, ensuring that the mincemeat is completely enclosed.
Place on a baking sheet lined with parchment paper. Repeat the process until you have 12 little strudel rolls, evenly spaced on the tray(s).
Brush them all with melted butter and bake for 15-20 minutes or until the pastry is golden and crisp.
Allow to cool sufficiently (you don’t want any trips to A&E this time of year!) and dust with icing sugar.

With thanks & festive greetings to Ann Shaw 🙂

Bon Appetit!

Ann’s previous recipes:

#Broadwindsor #Blackdown #Burstock #Drimpton #Hursey #Kittwhistle #Seaborough #Dorset #WestDorset #Community #Village #December #TheBroadPalate #Recipe #PrawnLinguine #CrispyBacon #MincePieStrudel #Food #HomeCooking #FestiveFood #YumYum #BeTempted #CookWithKids #Enjoy #BeSafe #StaySafe

The Broad Palate – Nov ’24

Bonfire Pizza Beans – feeds 4-6

Real comfort food, and a great one to come home to after bonfire night celebrations – good on its own or with sausages/ bacon/ toast/ fried eggs/ baked potatoes, etc.! For a non-veggie option, add some cubed, fried pancetta or chorizo before topping with the cheese. Freezes well.

  • Olive oil
  • 1 medium onion
  • 2 celery stalks
  • 1 large carrot, all finely chopped
  • 2 large garlic cloves, crushed
  • ¼ teaspoon dried chilli flakes
  • 1 heaped teaspoon sweet smoked paprika (optional)
  • 1 teaspoon dried oregano
  • 2 tins chopped tomatoes
  • 2 tablespoons tomato purée
  • 2 x 400g tins butter beans
  • 100g kale (leaves only) or baby spinach, chopped
  • 12 sliced black olives
  • 150ml vegetable or chicken stock
  • 1 tablespoon sugar or sweetener
  • salt and black pepper to taste
  • 200g grated hard mozzarella
  • 40g grated Parmesan

Method:

Fry the onion, celery and carrot in a good glug of olive oil over a medium heat for around 15 minutes until softened but not too browned.
Add the garlic, chilli flakes and smoked paprika if using, cook for a further minute. Add a splash of water to loosen any tasty burnt bits.
Simmer for 2 minutes, then add the oregano, tomato purée and tomatoes, plus the olives and the kale or spinach.
Heat your oven to 210C/190Fan or Gas 7.
Stir in the butter beans. Add the stock little by little to the mixture – the sauce should be fairly thick – go by eye.
The beans should not be swimming in sauce. Season well with salt, pepper and sugar to taste.  Allow to bubble gently for 10 minutes.
Transfer to an ovenproof casserole (obviously skip this step if your frying pan is ovenproof!) and scatter the mozzarella over the top, then the Parmesan.
Bake, uncovered, for 15 minutes or until the cheese is melted and golden.

Rocky Road – makes an 8” square block 

Naughty but nice! No definitive recipe here – add whatever you fancy – anything from chopped Turkish Delight to pretzels. Cooking chocolate is fine for this (as are Cadbury’s or Bournville), as it’s less likely to split when melting than the expensive stuff. The addition of butter and syrup to the chocolate allows you to cut the rocky road without needing a pneumatic drill…

  • 150g milk chocolate, chopped
  • 150g dark chocolate, chopped
  • 80g butter
  • 50g golden syrup
  • 4 x 32g Crunchie bars, roughly chopped (or an equivalent amount of your favourite chocolate bars)
  • 175g digestive or Rich Tea biscuits
  • 100g mini marshmallows
  • 80g dried apricots, roughly chopped, or raisins.

Method:

Line an 8” square or 9” x 7” rectangular tin or dish with greaseproof paper.
Put the biscuits in a freezer bag and bash until you have a rough rubble of crumbs and bigger pieces.
Slowly melt the chocolate, butter and syrup in a heatproof bowl over a pan of just-simmering water and stir gently to combine. Try to ensure that the chocolate doesn’t get too hot, as it might split.
Remove from the heat.
Add in all the remaining ingredients, mix well and tip into the tin. Spread evenly, flatten down with a wooden spoon.
Refrigerate for at least two hours or overnight. Cut into squares.

Our thanks to Ann Shaw 🙂

Bon Appetit!

Ann’s previous recipes:

#Broadwindsor #Blackdown #Burstock #Drimpton #Hursey #Kittwhistle #Seaborough #Dorset #WestDorset #Community #Village #November #TheBroadPalate #Recipe #RockyRoad #BonfirePizzaBeans #Food #HomeCooking #BeTempted #CookWithKids #Enjoy #BeSafe #StaySafe

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 Bishops’ Kitchen – April 21

This month there are two chocolate recipes for children to make over the Easter holidays:

CHUNKY DOUBLE CHOCOLATE BISCUITS

115g unsalted butter softened, 115g light muscovado sugar, 1 egg, 1 tsp vanilla essence, 150g self raising flour, 75g porridge oats, 115g plain chocolate roughly chopped, 115g white chocolate roughly chopped.

Method:
Cream the butter & sugar until pale & fluffy. Add the egg & vanilla essence & beat well. Sift the flour over the mixture & fold in with a metal spoon then add the oats & chopped chocolate. Stir in until evenly mixed. Place small spoonfuls of the mixture in 18-20 rocky heaps on lightly greased baking sheets, leaving space for spreading. Bake for 12-15 mins @ 190c/gas 5 until the biscuits have turned pale golden. Cool for 2-3 mins on the baking sheets then lift onto wire rack. The biscuits will be soft when freshly baked but will harden on cooling.

CHOCOLATE PECAN SQUARES

2eggs, 2tsp vanilla essence, pinch of salt, 175g pecan nuts roughly chopped, 50g plain flour, 50g granulated sugar, 120ml golden syrup, 75g plain chocolate chopped into small pieces, 40g unsalted butter, 16 pecan nut halves to decorate.

Method:
In a bowl whisk the eggs with the vanilla essence & salt. In another bowl mix together the nuts & flour. Put the sugar & golden syrup in a pan & bring to boil. Remove from heat & stir in the chocolate & butter with a wooden spoon until both have dissolved & the mixture is smooth. Stir in the beaten egg mixture then fold in the nuts & flour. Pour the mixture  into a 20cm square baking tin lined with non-stick baking paper & bake  for about 35mins or until firm to touch @160c/gas3. Cool in the tin for 10mins before  turning out on to a wire rack. Cut into 5cm squares & press pecan halves into the tops while still warm cool completely before serving.

All recipes are from village resident, Richard Childs.Scroll#Broadwindsor,#Dorset,#TheBishopsKitchen,#WestDorset,#Dorset,#RichardChilds,#Cooking,#Baking,#ChildrenInTheKitchen,#Recipe,#Chocolate,#Pecan,#Biscuits,#Easter,#Delicious,#BeKind,#BeSafe,#StaySafe

The Bishops’ Kitchen – Mar 21

Two recipes for children to make for Mothering Sunday on 14th March.

APPLE & CINNAMON MUFFINS

2 eating apples, 250g spelt flour or plain flour, 2tsp baking powder, 2tsp ground cinnamon, 125g light brown flour sugar plus 4tsp for sprinkling, 125ml honey, 60ml runny natural yogurt,  125ml vegetable oil, 2 eggs, 75g unblanched almonds, 1 muffin tray lined with papers.

Method:

Peel & core 2 apples & chop into small dice. Place flour baking powder & 1tsp cinnamon into bowl. Whisk together sugar, honey, yogurt, oil & eggs in another bowl. Chop almonds roughly & add half into flour mixture.  Put the rest into a small bowl with the second 1tsp cinnamon & the extra 4tsp brown sugar & mix this is for the topping for the muffins. Fold the wet ingredients into the dry, add the chopped apple & stir in the apple but do not over mix. Spoon the mixture into the muffin papers then sprinkle with the topping mixture. Bake for about 20 mins @ 200c/gas mark 6. They should have risen & become golden. Remove & leave to stand for 5 mins before carefully placing on wire rack to cool.

COCONUT & CHERRY BANANA BREAD

125g unsalted butter, 4 med bananas approx. 500g with skin on, 150g sugar, 2 eggs, 175g plain flour, 2tsp baking powder ,½ tsp bicarbonate of soda, 100g dried cherries, 100g desiccated coconut, 1x 900g loaf tin with liner & grease the sides.

Method:

Melt the butter in a saucepan & take off heat. In another bowl peel & mash bananas. Beat the sugar into the cooled melted butter in a bowl and add the bananas & eggs. Fold in the flour, baking powder & bicarb then add cherries & coconut. When everything is well mixed pour & scrape everything into the loaf tin & smooth on top. Bake for about 50 mins. When ready the bread will be coming from the sides & feel quite bouncy on top. Remove from oven & leave in tin for 10mins then place on rack to cool.

All recipes are from village resident, Richard Childs.Scroll#Broadwindsor,#Dorset,#TheBishopsKitchen,#WestDorset,#Dorset,#RichardChilds,#Cooking,#Baking,#KidsInTheKitchen,#Recipe,#MothersDay,#Muffins,#BananaBread,#Steak,#Apple,#Cinnamon,#Cherry#Delicious,#BeKind,#BeSafe,#StaySafe

The Bishops’ Kitchen – Feb 21

February’s Bishops’ Kitchen offers you two recipes for a romantic Valentine’s Night

DINNER DATE STEAK

2x15ml tbsp dark muscovado sugar,  2x15ml tbsp red wine vinegar, 1x15ml tbsp Dijon mustard,  1x15ml tbsp soy sauce,  1x15ml tbsp redcurrant jelly,  2tsp chopped fresh ginger,  1x15ml tbsp tomato puree,  1x15ml tbsp garlic oil,  2 sirloin steaks 300g each

Method:
Put the sugar, vinegar, mustard, soy sauce, redcurrant jelly, ginger & tomato puree into a small pan & whisk together over a gentle heat. Bring to boil & simmer for about 5 mins until the sauce has thickened slightly, remove from heat. Rub the steaks with garlic oil before placing on a very hot griddle & cook for 3 mins on each side for rare to medium. Take steaks off & wrap in tin foil & leave to rest for 5 mins. Open foil & pour juices into sauce whisk. Place steaks on warm plates & drizzle sauce over steaks & serve.

 

LEMON MERINGUE FOOL

150ml shop bought lemon curd, 2tsp limoncello, 250ml double cream, lemon zest to serve, 1 meringue nest (shop bought is ok).

Method:
Put lemon curd & limoncello in bowl & stir together.  Put cream into another bowl & whisk until just thick. Fold in half lemon curd mixture into the cream with a rubber spatula then the rest. You want this all folded in completely (whipped cream rippled with lemon is what you are aiming for). Crumble the meringue nest into cream with your fingers & gently fold in. Spoon mixture into a bowl or two goblet glasses & decorate with the lemon zest serve with fine biscuits such as langues de chat [cat’s tongue biscuits].

All recipes are from village resident, Richard Childs.Scroll#Broadwindsor,#Dorset,#TheBishopsKitchen,#WestDorset,#Dorset,#RichardChilds,#Cooking,#Baking,#Recipe,#ValentinesDay,#Steak,#LemonMeringue,#Delicious,#BeKind,#BeSafe,#StaySafe

The Bishops’ Kitchen – Jan 21

Two Pheasant recipes for you this month to use up end of season birds.

Christmas GarlandBEER BRAISED PHEASANT serves 4

2 oven ready pheasants cut in half & backboned, carcass trimmed. 1 tbsp oil, 1 tbsp butter, 2 onions sliced, 1 sprig of thyme, 3 tbsp brandy, 2 tsp brown sugar, 2 tsp clear honey, 300 ml beer, 150 ml double cream, squeeze of lemon juice.

Method:
Season the birds. Heat oil & butter in a roasting tray. Place the birds’ flesh side down & fry over a moderate heat for 10 mins until golden brown turn & cook for 3 mins. Remove birds from tray, place onions & thyme in tray & fry for 2 mins, add brandy & allow to reduce until nearly dry. Add sugar, honey & beer and return birds to tray flesh side up. Bring  up to simmer place in oven & roast  for 15 -20 mins at 220c/gas mark 7.
Remove birds & leave to rest. Return tray to hob & allow the liquid to reduce by half. Remove thyme then add cream & simmer for a few minutes until the sauce is thickening slightly. Check seasoning and skim any impurities from surface. Finnish with the lemon juice & serve.

 

CASSEROLED PHEASANTS WITH AROMATICS

25g dried mushrooms, 150 ml hot water, little fat for frying, 2 pheasants jointed, 2 lemon grass stalks, 1 fresh red chilli, 5 cm piece fresh ginger,  4 large cloves garlic, 4 strips orange rind, 175 g fresh blueberries, juice 3 oranges & 1 lemon,  1tbsp cornflour, hand full of fresh coriander leaves, sea salt.

Method:
Put the dried mushrooms in a bowl pour over the hot water & leave to soak for 2 hours. Fry the jointed pheasant in a little oil in two batches until browned on both sides. Place joints in large casserole dish. Using a sharp knife cut the lemon grass across very finely. Cut open the chilli lengthways and discard seeds, peel the ginger & garlic.  Chop together with the chilli & scatter over pheasant with the lemon grass. Add the orange rind, blueberries and orange and lemon juice. Strain the water from the mushrooms over the pheasant & press mushrooms between the pheasant joints. Season with salt & cover casserole & cook on the middle shelf  at 170c/gas mark 3 for about 2 hours.
Then pour juices from casserole into a pan. Mix cornflower with a little water & stir into the cooking juices, bring to the boil stirring all the time. Cook for 2 mins, pour over pheasant & scatter with the coriander & serve. 

All recipes are from village resident, Richard Childs.

Christmas Garland

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