Tag: #TheBishopsKitchen

The Broad Palate – July ’24

Salad Days –  a trio of salads, ideal for barbecues – no lettuce required 😁.

Watermelon, Feta and Mint Salad – serves 3 to 4
N.B. This also makes a great summer breakfast!

  • ½ a large watermelon, chilled
  • 200g block feta cheese
  • 1 mugful of mint leaves, washed and coarsely chopped
  • Black pepper and olive oil (extra virgin preferably)

Method:

You don’t need exact quantities, though – go by eye.
Chop melon flesh into generous bite sized chunks, spread out onto a large platter.
Sprinkle the crumbled feta over, then the mint.
Season with black pepper and a drizzle of olive oil, and serve ASAP.

3 ‘O’ Salad – serves 4 

  • 1 small red onion, peeled
  • 4-5 large oranges
  • ½-¾  jar pitted black olives

Method:

This is best made a couple of hours before serving, and left to marinate.
Halve and thinly slice the red onion into fine half-moons. Remove the skin and pith from the oranges using a sharp knife, and cut into segments (flesh only), reserving any juice.
Place the onion, orange segments and olives into a shallow serving bowl along with any remaining juice.
Finally, just before serving, sprinkle with a little sea salt and a drizzle of olive oil if desired.

Mexican Corn Salad (Esquites) – serves 4

  • 1 bag frozen sweetcorn, defrosted
  • 3 tablespoons mayonnaise
  • 3 tablespoons sour cream or plain yogurt
  • Juice and zest of one lime
  • 1 clove garlic, crushed
  • 4-5 spring onions, finely sliced
  • 1 red pepper, finely chopped
  • 100g feta, crumbled (add more if desired)
  • 1 small bunch coriander, chopped, leaves only
  • 1/2 teaspoon salt or to taste
  • 1 teaspoon caster sugar or to taste
  • Pinch chilli flakes, to taste

Method:

For the dressing, combine the mayo,  yogurt or sour cream, garlic, lime zest and juice.
In a hot frying pan, dry fry the sweetcorn, watching it like a hawk until it’s nicely charred but not too blackened. Transfer to a large bowl.
Add all the other ingredients and mix well.
Garnish with lime wedges and extra coriander if desired. Serve at room temperature.

Many thanks to Ann Shaw 🙂

Bon Appetit!

Ann’s previous recipes:

The Bishops' Kitchen

 

To revisit the Bishops’ Kitchen recipes provided by Richard Childs
Please click HERE🙂

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The Broad Palate – June ’24

This month, The Broad Palate offers you:

Roasted Vegetable Ratatouille – serves approximately 6

Very versatile made in a big batch and frozen in portions. I like to add some braised celery as it adds a lot of flavour, similar to fennel but at a fraction of the price. Also try…

  • Adding a can of  butter beans, serve on toast with a fried egg on top.
  • Blend to make a smooth pasta/lasagne sauce (packed with hidden veg!)
  • Lay cod steaks (+ orange or lemon zest?) on top of  4-5 ladlefuls of ratatouille in a frying pan. Cover with a lid and heat through gently so that the fish steams on top of the ratatouille. Garnish with chopped parsley & sliced olives.

Ingredients:

  • 4-5 sticks celery, de-strung and cut into 2-inch lengths (optional)
  • Knob of butter
  • 2 aubergines/2 courgettes/2 medium onions, peeled/5 large tomatoes/2-3 peppers (all cut into approximately 1.5 inch  chunks, roughly equal in size)
  • 4 cloves garlic, finely chopped
  • Large pinch of chilli flakes (or to taste – for flavour, not heat)
  • 1 tablespoon dried oregano
  • 2 cartons passata (or 2 tins tomatoes blended until smooth)
  • 1 vegetable stock cube dissolved in ½ cup hot water
  • 1-2 tablespoons Worcestershire sauce (to taste)
  • Olive oil and salt/pepper plus sugar to season

Method:

Preheat oven to 200C/180C Fan/Gas 6.
Put the the celery (if using ) on to braise in a lidded pan on the hob with a little water and knob of butter until softened.
Meanwhile, mix the other vegetables in a large bowl. Add olive oil, salt and pepper to coat everything well and roast on oven trays for approximately 25 minutes or until softened and slightly charred.
Add 2 tablespoons olive oil to a large, deep frying pan or hob-friendly casserole and gently heat, then add the garlic and chilli and cook for 2 minutes, followed by all the other ingredients. Let the mixture bubble gently for about 25 minutes*, stirring occasionally to ensure it doesn’t stick, then season well with more salt, pepper and sugar to taste. (*Alternatively put everything in a slow cooker on low for 3 hours!).

Jean’s Tea Loaf (makes 1 loaf)

Great with a cup of tea – you can leave the butter out completely if you prefer, but I add a little in as I prefer the texture. You can always slather salted butter on a slice before eating!  N.B. You’ll need to soak the fruit and sugar in the tea overnight. This is adapted from my cousin Jean’s recipe (from Llanbedrog, North Wales 😊) – Ann.

  • 400g mixed dried fruit
  • 300ml strongly brewed tea of your choice (use 2-3 teabags)
  • 100g dark muscovado sugar
  • 250g self-raising flour
  • 50g cold butter, diced (optional)
  • 1 heaped teaspoon mixed spice
  • 1 large egg, beaten
  • Zest of 1 orange or of 2 satsumas

Method:

The night before, put the dried fruit, sugar and tea in a large bowl, mix well and cover.

The next day, preheat oven to 180C/160C Fan/Gas 4.  Grease and line a 2lb. loaf tin.
Rub the butter (if using) into the flour. To the fruit/sugar/tea mixture (i.e. do not discard any of the liquid), add the flour /butter mix (or just the flour), plus spices, zest and egg and mix well.
Transfer to tin and bake on lower shelf of oven for 1 hour or until a skewer inserted into the centre comes out clean.
Cool before removing from tin. Keeps well in an airtight tin for a week, and freezes well (double-wrapped in foil).

Many thanks to Ann Shaw 🙂

Bon Appetit!

Ann’s previous recipes:

The Bishops' Kitchen

To revisit the Bishops’ Kitchen recipes provided by Richard Childs
Please click HERE🙂

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The Broad Palate – Dec ’23

“Two of our family favourites – also great for dinner guests. Wishing you health and happiness for the festive season. 🎄 x” – Ann Shaw

Salmon in Filo (serves 4)

Great with new potatoes and green beans or tender stem broccoli. Serve with tartare sauce (or a bowl of shop-bought sour cream and chive dip!). For a vegetarian version, use mounds of cooled, roasted vegetables (without too much moisture) instead of the fish.

  • 4 sheets filo pastry
  • 125g/4.5 oz butter, melted
  • 4 skinless, boneless salmon fillets
  • 250g/8 oz plain/garlic & herb cream cheese
  • 4 handfuls watercress, coarsely chopped + 4 sprigs to garnish
  • Sesame seeds (optional)
  • Salt and pepper

Method:

Heat oven to 190°C/170°C fan/Gas 5.
Lay a sheet of filo on your board, brush with butter and fold so that the two short sides meet. Brush with butter.
On a short side, place a salmon fillet around 1.5 ins from the edge and season. Add a quarter of the cream cheese along the top of the fillet, then watercress to taste.
Roll up carefully, buttering and folding in the sides as you go, making a parcel. Repeat with the other 3 fillets. Place on a buttered baking tray, ensuring that the salmon is on the bottom. Brush parcels with butter, sprinkle with sesame seeds if using, and bake for around 30 minutes or until golden brown.
Garnish with saved watercress.

Easy Chocolate Mousse (makes 6)

My version of a cracking Delia recipe from the 1960s. Use 200g dark chocolate if you prefer. I add coffee powder to bring out the taste of the chocolate – it won’t add any coffee flavour.
Ring the changes by adding the zest of a large orange, or a crushed-up chocolate honeycomb bar, or a couple of tablespoons of your favourite liqueur. Can be made a day ahead.

  • 100g/3.5 oz dark chocolate (min 75% solids)
  • 100g/3.5 oz good quality milk chocolate
  • 3 large eggs, separated
  • 120ml/4fl. oz warm water with 1 heaped tsp instant espresso /coffee powder*
  • 40g/1.5 oz caster sugar
  • (*if using liqueur, use 30ml, and reduce coffee + water to 90ml)
  • Raspberries and double cream to serve (optional)

Method:

Place chocolate and coffee water (+ liqueur if using) in a heatproof bowl, melt gently over a pan of barely simmering water. Stir occasionally until the chocolate has melted.
Allow to cool until tepid then add egg yolks and quickly stir until smooth and shiny.
Whisk egg whites to soft peaks with a pinch of salt to stabilise, then gradually add the sugar and whisk until glossy.
Using a large metal spoon, mix a dollop of egg white into the chocolate mixture to loosen it up, then add the rest of the egg white, gently folding and cutting, until there are no more visible clumps of egg white.
Spoon into ramekins or dessert glasses and refrigerate for 5-6 hours.
Serve with cream and raspberries if liked.

Many thanks to Ann 🙂

Bon Appetit!

Nov ’23 – Squash & Sausage Pasta / Pear & Apple Sponge

To revisit the Bishops’ Kitchen recipes provided by Richard Childs – please click HERE 🙂


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The Bishops’ Kitchen – April ’22

It’s no April Fool – there are no new recipes from the Bishops’ Kitchen this month.  Richard Childs is having a well deserved rest and we send him all our good wishes.

Broadwindsor.org has been publishing Richard‘s seasonal recipes since August 2020 and you can find them all HERE 🙂

#Broadwindsor,#Burstock,#Blackdown,#Drimpton,#Hursey,#Kittwhistle,#Seaborough,#Village,#TheBishopsKitchen,#Community,#WestDorset,#Dorset,#RichardChilds,#Cooking,#EatWell,#Enjoy,#YumYum,#BeKind,#BeSafe,#StaySafe

The Bishops’ Kitchen – March ’22

Mother’s Day is on Sunday, 27th March and Richard Childs offers two children friendly recipes this month…

Chocolate Fairy Cakes

For the Cake:

  • 200g butter, softened
  • 200g sugar
  • 3 large eggs
  • 200g self-raising flour
  • 1 tsp vanilla extract
  • 5 tbsp cocoa powder dissolved in 3-4 tbsp. boiling water

For the Butter Cream Icing:

  • 160g butter, softened
  • 320g icing butter
  • 55g cocoa powder, sifted
  • 1-2 tbsp milk white & chocolate buttons

Method:

Pre heat oven 180c/gas mark 4. Line the whole of 2×12  fairy cake tins with paper cases.

In a large bowl cream together the butter & sugar together until the mixture is light & fluffy.
Beat the eggs in one at a time, add a tablespoon of flour if the mixture curdles.
Add the vanilla extract & cocoa mix. Gently fold in the flour until no traces of flour are visible. If mixture is to thick add a little milk. Spoon the mixture into the prepared tins 2/3 full & bake for 15-20 mins or until golden brown on top & springy to touch.
Set aside for 5 mins to cool on wire rack before removing from tin. To make butter cream beat the butter until soft add half the icing sugar & beat till smooth, add remaining icing sugar, cocoa powder & 1 tablespoon of milk & beat until creamy, add more milk if necessary to loosen icing Once the cakes are cool spread butter cream on top & decorate with the chocolate buttons.

Blueberry Muffins

  • 110g plain flour
  • 110g butter softened
  • 65g caster sugar
  • 2 large eggs
  • 2 tsp baking flour
  • 125g blueberries
  • pinch grated nutmeg

Method:

Cream the butter & sugar together then slowly add the eggs mix for 3 mins.
Then add the flour, baking powder & nutmeg. Stir to combine then refrigerate for at least an hour, preferably overnight. Place a spoonful of mixture into each muffin case, filling to just over halfway.
Stud each muffin with about 8 blueberries. Bake in oven at 200c/gas mark 6 for 20 mins for or until golden on top.  Serve warm.

 

All recipes are from Hursey resident, Richard Childs.

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

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The Bishops’ Kitchen – February ’22

Forcing rhubarb involves preventing light from reaching the crowns of the rhubarb plants, which triggers the production of delicious pale stalks perfect for cooking. Forced rhubarb is softer and sweeter than rhubarb harvested in the early summer. It’s a real treat to eat fresh when spring is still on its way and of course, cook.  This month, Richard gives us two recipes for forced rhubarb. Enjoy!

RHUBARB & GINGER MUFFINS

  • 350g plain flour
  • 1tsp baking powder
  • ½tsp salt
  • 325g brown sugar
  • ½ lemon
  • 250ml milk
  • 1 orange zest only
  • 2 pieces stem ginger  finely chopped
  • 1 large egg
  • 100g butter, plus 1 tbsp extra melted butter
  • 300g rhubarb finely chopped

Method:

In a large mixing bowl place the flour, baking powder, salt and 225g brown sugar. Mix then make a well in centre.
Squeeze a few drops of lemon juice into the milk & set aside for a couple minutes.
Place grated orange zest, ½ the stem ginger, the egg, 100g melted butter & the milk mixture into the bowl & beat thoroughly. Fold in the chopped rhubarb.
Spoon the mixture into the muffin cases, filling each one to the top. In a small bowl place the remaining 100g brown sugar, the extra tbsp of melted butter & the rest of the stem ginger, mix until it looks like a crumble topping, then then sprinkle over the muffins.
Bake for 25 mins @ 180c/gas mark 4 until the sugar turns golden & crispy & the muffins are cooked through.
Serve with warm custard or crème fraiche for a lovely pudding.

RHUBARB & CARDAMON CUSTARD CAKE

  • 160g unsalted butter, softened, plus extra for greasing,
  • 275g rhubarb
  • 190g golden caster sugar
  • 5 green cardamom pods
  • 3 eggs
  • 2tsp vanilla extract
  • 3tbsp custard powder
  • 200 self raising flour
  • 45g soured cream

Pre heat the oven to 170c/gas 3 lightly butter a 900g loaf tin & line the base & sides with baking parchment.

Method:

Cut some of the rhubarb stalks into lengths to snugly fit the width of the loaf tin. Cut the remaining rhubarb into 2cm pieces. Toss all the rhubarb with 30g sugar in a bowl & set aside. Lightly crush the cardamom pods then tip out the black seeds {discarding the husks} & grind to a rough powder in a pestle & mortar.
Beat the butter & remaining 160g sugar together with electric beaters until light & mouse-like. Add the eggs, one by one beating between each addition.  Beat in the ground cardamom, vanilla extract, a pinch of salt & the custard powder.
Fold in the flour then the soured cream & the 2cm rhubarb pieces{reserving the longer lengths} along with any rhubarb juices.
Spoon into the prepared tin & smooth the top. Tightly pack the reserved rhubarb lengths horizontally over the surface.
Bake for 1 hour-1 hour, 10 mins or until a skewer comes out clean. Cover with foil after 50 mins if its browning to much.
Cool in tin for 10 mins then onto a wire rack to cool completely.


All recipes are from village resident, Richard Childs.

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

#Broadwindsor,#Burstock,#Blackdown,#Drimpton,#Hursey,#Kittwhistle,#Seaborough,#Village,#TheBishopsKitchen,#Community,#WestDorset,#Dorset,#RichardChilds,#Cooking,#Rhubarb,#CustardCake,#Muffins,#Enjoy,#BeSafe,#StaySafe

 

The Bishops’ Kitchen – January ’22

Recipes for two winter warmers:

STEAMED VENISON PUDDING:

  • 675g boneless venison from shoulder or neck
  • 25g plain flour
  • 2 sliced onions
  • 175g chestnut mushrooms cut in half
  • 50g butter
  • 1 and a half tsp ground cinnamon
  • half tsp ground cloves
  • 2tsp crushed juniper berries
  • 1tbsp course cut marmalade
  • 225ml Guinness
  • 2tsp soy sauce
  • 225g belly pork
  • salt & black pepper

Method:

Slice venison into 2.5cm pieces put in large bowl and coat with the flour. Melt 40g butter into a large casserole fry onions until dark brown add mushrooms and cook for 3 mins.

Remove onions & mushrooms from casserole. Add rest of butter to casserole then add venison and fry until brown all over, stir in spices, juniper berries, onions, mushrooms and  marmalade finally Guinness and soy sauce and season well bring to boiling point cover.

Place in oven @ 240c/mark 9 for ten mins. Turn down heat 150c/mark 2 cook for I hour.

Cut skin off belly pork then slice pork only into small pieces and add to casserole and cook for 30 mins check seasoning leave to cool.

Pudding crust:

  • 175g self-raising flour
  • 100g fresh white breadcrumbs
  • 2 heaped tsp mustard seeds
  • 175g suet 1 egg

To make the crust, mix together flour, breadcrumbs, mustard seeds and suet, season with salt and black pepper.
Beat the egg and 175ml water and gradually stir the liquid into the flour mixture to form a soft elastic dough. Gather up the dough and cut a quarter off to form the lid.

Generously butter a 1.2 litre pudding basin and line with the pastry pressing against the sides leaving a little over the edge. Fill with venison mixture then roll out the remaining pastry into a circle to form a lid. Moisten the edges, place lid on top and press to form a seal.
Cover the basin with buttered grease proof paper then a piece of foil and secure with string under the rim. Put the basin in a large pan add boiling water halfway cover pan and boil for 2 hours remove from pan and serve.

STEAMED CHICKEN & CHILLI PUDDING WITH A SPICED CRUST

  • 900g boneless, skinless chicken
  • 25g butter 2tbsp olive oil
  • 1-2 fresh red chillies
  • 5cm piece fresh ginger
  • 2 large cloves garlic
  • 3 medium chicory
  • 1 small red pepper
  • coarsely grated rind and juice of 1 lemon
  • salt & black pepper

Cut the chicken into large chunks & mix with flour, salt & pepper. Heat oil in large pan & fry chicken until just brown on all sides remove and leave to cool.

Pudding crust:

  • 175g self raising flour
  • 3 tsp paprika
  • 2 tsp ground mace
  • 5 pinches cayenne
  • 100g white breadcrumbs
  • 175g butter grated from frozen
  • 1 egg

Put the flour, paprika, mace, cayenne, large pinch of salt & breadcrumbs into a large bowl & mix.
Grate frozen butter into four mixing it in very lightly with your finger tips. Whisk the egg with 175 cold water & gradually add to flour & gently make a ball cut a quarter off to form the lid. Roll out the large piece fairly thin to line a buttered 1.7 litre pudding basin.

Cut the chilli in half lengthways & discard the seeds & chop finely. Peel ginger & garlic & chop finely cut the chicory across into thick slices. Cut pepper in half remove seeds & slice thinly, in a saucepan mix the chillies, ginger, garlic, chicory, red pepper lemon juice & rind with the browned chicken. Cover with water & bring to boil. Check seasoning cook for 15 mins leave to cool & spoon the mixture into pudding basin & finish as for previous recipe.
Cook the pudding in a covered pan of boiling water  for 3 hours & serve.

All recipes are from Hursey resident, Richard Childs.

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

Christmas Garland

#Broadwindsor,#Burstock,#Blackdown,#Drimpton,#Hursey,#Kittwhistle,#Seaborough,#Dorset,#WestDorset,#TheBishopsKitchen,#WestDorset,#Dorset,#RichardChilds,#StartCooking,#Venison,#SuetPudding,#PieCrust,#Merry Christmas,#Enjoy,#BeKind,#BeSafe,#StaySafe

The Bishops’ Kitchen – December 21

This month you have two recipes for Christmas:

CHRISTMAS PLUM PUDDING

  • 350g pitted prunes
  • 100g crystallized ginger
  • 40g walnuts
  • 225g raisins
  • coarsely grated rind & juice of 2 oranges
  • 125g fresh brown breadcrumbs
  • 125g veg suet
  • 1 tsp ground cloves
  • 3 large eggs
  • 3 tbsp brandy

Method:

Generously butter a 1.7 litre pudding basin. Cut the prunes into fairly small pieces & roughly chop the ginger & walnuts. Put the prunes, ginger, walnuts, raisins, grated orange rind, breadcrumbs, suet & ground cloves in a large bowl & stir to mix.

In another bowl whisk the eggs until frothy & thickened & stir into the dry ingredients. Lastly stir in the orange juice & brandy. Spoon the mixture into the buttered basin & smooth the top. Cover with a double layer of buttered foil & tie very tightly with string & steam gently for 6 hours.

When the pudding is cold put away in a cool place for Christmas day. Replace the foil with fresh buttered foil & steam for 1 hour to serve turn out onto a warmed plate & pour over bubbling brandy & set alight .Serve with rum butter recipe below

RUM BUTTER WITH ORANGE RIND

  • 225g unsalted butter
  • 175g light muscovado sugar
  • finely grated rind of 1 orange
  • 5 tbsp dark rum

Cream the butter with an electric whisk until soft thoroughly whisk in the sugar, followed by the orange rind, then whisk in the rum a little at a time.

Keep in fridge but take out & bring to room temperature well before you start the meal.  Serve with the pudding

All recipes are from village resident, Richard Childs.

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

Christmas Garland

#Broadwindsor,#Burstock,#Blackdown,#Drimpton,#Hursey,#Kittwhistle,#Seaborough,#Dorset,#WestDorset,#TheBishopsKitchen,#WestDorset,#Dorset,#RichardChilds,#Cooking,#Plums,#ChristmasPlumPudding,#RumButter,#Merry Christmas,#Enjoy,#BeSafe,#StaySafe

The Bishops’ Kitchen – November 21

This month Richard offers two apple chutney recipes for Christmas…

INDIAN CHUTNEY

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

Method:

Place chopped apples into a bowl, sprinkle salt between the layers and cover.  Leave to stand in a cool place overnight & drain thoroughly.  Place the apples in  a pan with 140ml vinegar, bring to the boil and simmer for 10 mins.
Pour the remaining vinegar into another pan with sugar, bring to boil for 5 mins then add to the apple mixture.  Stir in the sultanas and raisins and cook for 10 mins.
Mix garlic, chillies, mustard, ginger and curry powder to a smooth paste with a little water. Stir into the apple mixture, bring to the boil then reduce heat and simmer gently for 30 mins or until thick. Pour into clean warm jars and seal. Makes approx. 1.3kg.

SPICY PLUM & APPLE CHUTNEY

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

Method:

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

All recipes are from village resident, Richard Childs.

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

#Broadwindsor,#Burstock,#Blackdown,#Drimpton,#Hursey,#Kittwhistle,#Seaborough,#Dorset,#WestDorset,#TheBishopsKitchen,#WestDorset,#Dorset,#RichardChilds,#Cooking,#Apples,#IndianChutney,#Plums,#Enjoy,#BeSafe,#StaySafe

The Bishops’ Kitchen – October 21

This month you are offered two more delicious Apple recipes –

TREACLE APPLE PUDDING

  • 3 cooking apples, peeled cored & chopped
  • about 250g of apple
  • 100g light brown sugar
  • 50g golden syrup plus
  • 2 tbsp. butter for greasing
  • 1 eating apple
  • squeeze lemon juice
  • 175g self-raising flour
  • 1tsp bicarbonate soda
  • 2 tsp ground cinnamon
  • 1tsp ground ginger
  • 1 large egg

Method:

Put apples in saucepan.  Add 100ml water bring to boil cover & cook for 5 mins until the apples are very soft. Then beat to a puree, add sugar & 50g of syrup bring to a simmer then leave to cool.
Grease a 1.3 litre pudding basin and by spoon add 2 tbsp of syrup into the bottom.
Peel & core the eating apple, slice half & chop rest. Then toss in lemon juice & place the sliced apple in syrup in the bottom of basin.
Sift the flour bicarb, spices & pinch of salt into a bowl.
Beat the egg into the apple sauce, add remaining chopped apple then tip into the bowl & stir until smooth.
It will  start to rise a little as you mix quickly turn the batter into the basin, level & the top.
Bake for 40-45 mins @180/gas 4 until well risen & until  a skewer inserted comes out clean.
Cover with foil towards the end of cooking if the sponge browns to quickly leave to rest for 5mins turn onto plate & serve.

APPLE STRUDEL

  • 750g Bramley apples peeled cored & sliced
  • 2 tsp ground cinnamon
  • 1 lemon zest only
  • 2 tsp lemon juice
  • 100g caster sugar
  • 75g raisins
  • 95g butter
  • 40g white bread crumbs
  • 1tbsp icing sugar
  • 6 large sheets filo pastry

Method:

Pre heat oven to 190c/gas5 line a baking tray with baking parchment.
Mix the apples with lemon zest, lemon juice, cinnamon, sugar & raisins, in a small frying pan.
Melt 20g butter & fry the breadcrumbs until golden brown then add to apple mix.
Melt the remaining butter in a pan, on a clean, dry tea-towel lay a sheet of the filo & brush with melted butter lay another sheet on top & repeat until you have used all of the filo.
Pile the filling along the length of the pastry and on one side about 3cm from the edge using the tea-towel to help you, roll the pastry up to enclose the filling.
Tuck the ends in & roll seam-side down onto the baking sheet brush with the remaining melted butter.
Bake for 40-45 mins until golden brown leave to cool to room temperature & dust with icing sugar.

Enjoy!

All recipes are from village resident, Richard Childs.

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

#Broadwindsor,#Burstock,#Blackdown,#Drimpton,#Hursey,#Kittwhistle,#Seaborough,#Dorset,#WestDorset,#TheBishopsKitchen,#WestDorset,#Dorset,#RichardChilds,#Cooking,#Apples,#TreacleApplePudding,#AppleStrudel,#Pudding,#Enjoy,#BeSafe,#StaySafe