Tag: #Recipe

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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The Bishops’ Kitchen – Nov 20

Two easy pumpkin recipes for the children to make for a family Bonfire Night.

PUMPKIN CUPCAKES

175 ml sunflower oil,  175g light Muscovado sugar,  3 large eggs,  1 tsp vanilla extract,  200g coarsely-grated pumpkin, 100g sultanas,  grated zest 1 orange,  2tsp ground cinnamon,  200g self-raising flour  1 tsp bicarbonate of soda.

For the frosting:

200g tub full-fat cream cheese,  85g icing sugar, toasted chopped pecan nuts to decorate.

Heat oven to 180c/gas mark 4.  Line a 12-hole muffin tray with paper cases. Pour the oil into a bowl, add sugar, eggs & vanilla beat together then add pumpkin, sultanas & orange zest. Stir in the cinnamon, flour & bicarb. The mixture will be quite wet. Spoon into the cases & bake for 25 mins until firm & springy to touch, and a skewer inserted in the centre comes out clean. Cool on wire rack. To make frosting beat the cream cheese & sugar together until smooth then spread on top of cakes & sprinkle with pecans.

PUMPKIN SCONES

40g butter plus extra for greasing,  200g pumpkin flesh cut into small pieces,  225g self-raising flour plus extra for dusting,  1tsp baking powder,   handful of grated cheddar,   small handful chopped coriander or flat leaf parsley, 3-4 tbsp milk plus extra for brushing.

Heat oven to 200c/gas mark 6. Grease baking sheet with butter.

Put pumpkin in saucepan & just cover with water, bring to boil & simmer for 10 mins, drain & mash & leave to cool. Place flour, baking powder & butter in bowl. Using your fingertips rub together until it looks like breadcrumbs. Using a knife, mix the mashed pumpkin, cheese & herbs with a little milk to make a dough. Sprinkle a little flour on work surface & gently knead the dough for 30 secs. Form the dough into a ball & roll out to 3cm thick with a cutter. Cut scones & place on baking sheet a little apart, roll up spare bits of dough & cut out  & brush tops with milk. Bake in oven for 10-12mins until risen & golden. Cool on wire rack.

All recipes are from village resident, Richard Childs.

#Broadwindsor,#Dorset,#TheBishopsKitchen,#WestDorset,#Cooking,#Recipe,#Cake,#Pumpkin,#Delicious,#BeKind,#StaySafe

 

The Bishops’ Kitchen – Oct 20

Two More Apple Recipes this month.

TOFFEE APPLE CAKE

3eggs, 200g sugar, 280ml vegetable oil, 2tsp vanilla extract, 375g plain flour, 1tsp salt, 1tsp bicarb of soda, 500g chopped and peeled apples, 120g chopped pecans.

Toffee sauce

125g butter, 60ml milk, 225g dark brown soft sugar, 1 pinch salt.

In bowl beat eggs until foamy, gradually add sugar, blend in oil & vanilla then add flour, salt, bicarb, then stir in apples & pecans. Spoon into a greased 25cm ring tin & cook for 1 hour 15mins at 180c/gas4 or until the cake tests done with skewer. Cool in tin for 10mins then place on serving plate.

For the toffee sauce combine all ingredients in a saucepan & boil for three mins stirring constantly then slowly drizzle over warm cake.

PLUM & APPLE COBBLER

The fruit

100g butter cubed, 100g golden caster sugar, 2 vanilla pods seeds scraped out, 700g firm plums, stoned & roughly chopped, 300g apples peeled cored & chopped, 1tsp cinnamon.

The Cobbler Dough

1 egg, 140g cold butter cut into cubes, 280g plain flour, 140g golden caster sugar, ½ tsp cinnamon, 1 tbsp baking powder, 2 tbsp demerara sugar.

For the fruit, put all the ingredients in a saucepan. Cook over a low heat, stirring until the butter has melted & the sugar has dissolved, simmer until a chunky fruit compote, set aside.

Rub the butter & flour until texture of breadcrumbs. Stir in caster sugar, cinnamon, baking powder & a large pinch of salt. Whisk the egg & milk & add to mixture & bring together to form a thick batter-like texture. Tip the compote into a baking dish & top with large spoonfuls of the cobbler mix, making sure there are a few gaps for the fruit to bubble through, then sprinkle with the demerara sugar. Bake for 35-40mins at 190c/gas 6 or until the topping is golden & cooked through. Remove from oven & leave to rest for 5 mins before serving.

All recipes are from village resident, Richard Childs.

#Broadwindsor,#Dorset,#TheBishopsKitchen,#WestDorset,#Cooking,#Recipe,#Cake,#Cobbler,#Apples,#Plums,#Delicious,#StaySafe

The Bishops’ Kitchen – Sept 20

This month you have two Chutney Recipes to help use up this seasons’ apples.  Both these chutneys will be great with cold cuts at Christmas.

SPICY PLUM & APPLE CHUTNEY

1 garlic bulb, thumb-sized piece fresh root ginger,  2 large onions, 1kg Bramley apples, 3 star anise, 1tsp cumin seed, 1 cinnamon stick, 500ml bottle cider vinegar, 1tbsp salt, 1kg plums, 450g golden caster sugar. 4-5 sterilised jars.

Prepare the ingredients. Peel the garlic cloves & cut into slivers. Peel & thinly shred the ginger. Halve & thinly slice the onions, then put them in a large pan with the garlic & ginger. Peel, core & chop the apples, then add to the pan with the spices, vinegar & salt. Bring the pan to the boil over a gentle heat, give everything a good stir, then turn down the heat & cover. Simmer for 30 mins until the apples are cooked & pulpy. Stone & quarter the plums, then add to the cooked apples with the sugar. Stir well & leave to simmer uncovered for 40 mins stirring often until the plums are cooked but still retain some of their shape. Ladle into the sterilised jars, seal & label. This chutney is best kept for a month before eating as the vinegar needs time to mellow.

INDIAN CHUTNEY

450g cooking apples, peeled & chopped, 50g salt, 580 ml malt vinegar, 450g soft brown sugar, 225g sultanas, 110g raisins, 2 cloves garlic (crushed), 1tbsp chopped fresh red chilli or tsp chilli powder, 1tsp mustard powder,  ½ tsp ground ginger, 1tsp curry powder.

Place chopped apple into a large bowl, sprinkle with salt between the layers & cover. Leave to stand in a cool place overnight. Drain thoroughly. Place apples in pan with 140 ml vinegar. Bring to the boil, reduce heat & simmer for 10 minutes. Pour remaining vinegar into another pan with sugar & gently heat until dissolved. Bring to boil & boil for 5 mins. Add to the apple mixture, stir in sultanas & raisins & cook for 10 minutes. Mix garlic, chillies, mustard, ginger & curry powder with  little water .Stir into the apple mixture. Bring to the boil, then reduce heat & simmer for 30 mins or until thick. Pour into warm jars  & seal.

All recipes are from village resident, Richard Childs.

#Broadwindsor #TheBishopsKitchen #WestDorset #Cooking #Recipe #Chutney #Apples #Plums #Indian  #Delicious #StaySafe