Tag: #RichardChilds

The Bishops’ Kitchen – June 21

NETTLE SOUP

150g tender nettle tops,  35g knob butter,  1 onion peeled & chopped, 1 large leek trimmed & finely sliced,  2 celery sticks chopped,   1 clove garlic peeled & chopped, 2tbsp basmati rice,  1 litre vegetable stock, seasoning, 6 heaped tbsp. thick plain yoghurt and a bunch of chives to finish.

Method:

Pick over the nettles wash them thoroughly & discard the tougher stalks. Melt the butter in a large pan. Add onion, leek celery & garlic cover & sweat gently for 10 mins stirring them a few times until soft  but not brown. Add the rice & stock & cook bring to a simmer & cook for 10 mins. Add the nettles & simmer for 5 mins until the rice &  nettles are tender. Season with plenty salt & pepper. Puree the soup in a blender & check seasoning. Serve in warmed bowls topping with a large dollop of yogurt & a large sprinkling of snipped chives.

NETTLE & BLUE CHEESE RAREBIT

1 tbsp olive oil  200g nettle leaves, washed boiled & drained  200ml tub crème fraiche  1 tsp wholegrain mustard  140 creamy blue cheese such as blue vinny 4 thick slices sourdough bread  seasoning.

Method:

Heat the olive oil in a frying pan. Add the nettles & cook for 1 minute until wilted. Allow to cool for I minute then roughly chop. Place in a bowl with the crème fraiche, mustard, half the blue cheese & seasoning, taste & set aside. Lightly toast the bread on both sides, divide the cheese mix between the slices of toast then pile on remaining cheese & grill until golden & bubbling serve immediately.

All recipes are from village resident, Richard Childs.

Missed a recipe? Click HERE to view Richard’s earlier recipes and other seasonal ideas.

Nettle - Urtica dioica,
Nettle – Urtica dioica,

Nettles have a rich, earthy, spinach-like flavour with a slight tang. Nettle leaves must first be cooked or steamed to destroy the hairs on them, which contain a number of irritating chemicals.

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The Bishops’ Kitchen – May 21

Ramsons are abundant at the moment. Here are 2 ways you can use the fresh leaves.

WILD GARLIC SOUP

1 onion chopped, 1tbsp oil, 250g new potatoes scrubbed & cubed, 125g wild garlic leaves washed & roughly chopped, 1litre veg stock, 1 squirt lemon juice, salt, mild chilli flakes.

Method:

In a large pan, sauté the onion in the oil for about ten minutes until soft. Add potatoes & quickly stir fry. Add the stock & simmer until the potatoes are just soft which will take about 15 minutes. Add the wild garlic, cover & simmer for a couple minutes until cooked but are still a vibrant green colour. Either serve chunky or liquidise to a smooth consistency. Check for seasoning & add a squirt of lemon juice. Decorate with the chilli flakes & serve hot.

WILD GARLIC CHICKEN KIEV

4 skinless chicken breasts, 100g wild garlic butter*, 50g plain flour (well-seasoned), 3 large eggs beaten, 125g panko or coarse dried breadcrumbs,  sunflower oil for frying, lemon wedge to serve.

Method:

Slice a deep pocket in each chicken breast. To do this insert a knife into the thickest end of the breast, keep pushing down along the breast about halfway into the fillet, being careful not to cut all the way through. Push your finger down into the hole to open it then stuff with 25g wild garlic butter making sure that it goes all the way to the pocket & fold into a parcel. Repeat the process with each chicken breast. Line up 3 shallow bowls & put flour on the first, beaten egg in second & breadcrumbs in third. Dredge each chicken breast in flour, then coat in egg & then breadcrumbs. Repeat the process then transfer to a plate & cover with cling film & place in fridge for 1 hour. When ready to eat heat oven to 180c/gas4.
Fill a pan 2cm deep in oil & set over medium –high heat. Once hot, fry the Kiev’s for 2-3mins each side until golden brown, then transfer to a baking tray & place in oven for 15mins or until cooked through. Serve with salad leaves & lemon wedge.

*WILD GARLIC BUTTER

250g pack unsalted butter softened, flaky sea salt to taste, 50g wild garlic leaves finely chopped

Mash the butter in a bowl with some sea salt start with ½ tsp then taste before adding more stir in wild garlic & roll into a log using baking parchment & chill. Can freeze for 1 month.

All recipes are from village resident, Richard Childs.Scroll#Broadwindsor,#Burstock,#Blackdown,#Drimpton,#Hursey,#Kittwhistle,#Seaborough,#Dorset,#WestDorset,#TheBishopsKitchen,#WestDorset,#Dorset,#RichardChilds,#Cooking,#Baking,#WildGarlic,#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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