Tag: #Recipe

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.

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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.

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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