Tag: #Steak

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