Crunchy Cheesy Chicken

Chicken breasts can be boring. There I've said it. I KNOW they are low fat and a good food when trying to control calories but purlease! It the sauces them make it tolerable in my book - sorry. So I am aways on the lookout for ways to tart up a chicken breast that are, preferably, not loaded with cream and butter - although there is nothing wrong with a nice cream, mushroom and brandy sauce (with maybe a little parmesan in there...).

Anyhow, here is a coating that gives the breast a tasty, crispy coat whilst keeping the meat moist - and best of all this is a baked recipe so no frying involved.

I have only used this on whole breasts but I certainly intend to use this on chicken pieces - maybe thigh meat - the best of both worlds for me!

Crunchy Cheesy Chicken
Serves 4

INGREDIENTS
4 chicken breast (I normally aim for free range chicken as, darnit, it just tastes better.)
Flour
1 egg
1/4 cup of milk
1 finely chopped clove of garlic (or 2 if you're a garlic fan)
1 tspn ground chilli (fresh or dried is fine)
2 cups breadcrumbs (preferably either fresh or Japanese Panko breadcrumbs - not golden though)
1 cup finely grated cheddar
Salt
Pepper

METHOD

1. Ensure chicken breast are clean of any skin etc and dry with kitchen towel
2. Take three bowls.
3. In bowl 1 place enough flour to dredge the breasts
4. In bowl 2 beat the egg and milk together then add garlic, chilli and seasoning
5. In bowl 3 mix cheese and breadcrumbs.
6. Dredge chicken through flour, then egg mix and then coat thoroughly in breadcrumbs.
7. Put on a lightly oiled baking sheet
8. Place in middle of oven, preheated to gas mark 6
9. Cook for 35 mins
10. Serve with buttered noodles and green salad.

Very easy for a summer lunch. I imagine that the chicken pieces version would work well on a buffet - I shall wheel it out at the next opportunity.

Cheviot Pie

Don't know why this is called Cheviot Pie - maybe the original version came from there but that's all I can tell you. If anybody knows more I would love to hear from you.

This is the sort of pie that you need on a cold, damp evening. Yes dear reader, I know it's June but if you have looked outside you will realise that you'll need to take that up with the weather gods.

All the ingredients are items that you will have in the fridge and store cupboard so doesn't require much in the way of shopping - a bonus on a busy work day evening. The pie also has the advantage of being relatively inexpensive; an advantage in these economically trying times. Yet it tastes luxurious. Win, win.

INGREDIENTS
Serves 4

200gm minced beef
1 medium onion
1 celery stalk
1 medium carrot
12 button mushrooms
2oz suet (vegetarian or beef)
4oz self raising flour
2oz strong cheddar, grated
1 Knorr beef stock cube
1 tbspn instant beef gravy granules (Bisto)
salt
pepper
Milk
Cold water


METHOD

1. Place suet, flour, cheese, pinch of salt and pepper in mixing bowl.
2. Add water
3. Mix thoroughly until a ball of pastry is formed
4. Put in fridge until needed (wrap in cling film)
5. Preheat oven to gas mark 5
6. Chop onions, celery, carrots and mushroom
7. Pour a small amount of oil into a medium saucepan and place on medium gas
8. Place onions into pan, season and cook until beginning to become translucent
9. Add carrots and celery and cook for 3 mins
10. Add mushrooms and stir in
11. Add mince and brown
12. Make up stock cube and instant granules with half pint of boiling water and add to pan
13. Cook for two minutes and place mix into medium sized deep pie dish
14. Remove pastry from fridge and roll out - it will be approx 1/4" thick
15. Place onto pie and pat down
16. Trim excess pastry and make small balls
17. Make airhole in centre of pie
18. Arrange balls around airhole and edge of pie
19. Wash pie with milk
20. Bake for 35 mins in middle of oven
21. Serve with selection of green vegetables.
    

As you can tell, the pastry is fundamentally a dumpling mix with cheese added. This means that the finished pastry is fluffy and soft underneath with a brown crispy top. It really doesn't need any further carbohydrates so I don't tend to serve potatoes with it but there is nothing to stop you so doing.

This is real comfort food that doesn't break the bank. And we all have to applaud that.

Ultimate Chocolate Cake

Birthday cakes - where to start. Eveybody has a different favourite and to be honest, this would NOT be mine. Whilst I am a massive chocolate fan I like mine in bars. And I like sponge cake with creamy fillings. Even if there is chocolate frosting I would always plump for a vanilla sponge - maybe boring but it's my kind of boring.

Not so others - and as this cake was not for me I went scrumbling around for a chocolate cake that I could perhaps combine with raspberries to cut through some of the sweetness.

I used to have a recipe for a chocolate fudge cake which I could not lay hand on, and one of the favourite all time cakes of the birthday boy is a chocolate/almond/sugar confection normally referred to within the family as a tarantula. Not it's real name and when I lay hands on that recipe I shall post that too.

Anyway, back to todays project: I found a recipe on the BBC Good Food website by Angela Nilsen and decided to give it a go. It had great reviews and it lived up to every one.

For the chocolate I used Willies Supreme Cacao with forest fruits. 100% cacao and 100% delicious. You can get it in Waitrose.

The original recipe calls for a ganache icing but I substituted Betty Crocker's Chocolate Fudge icing - a massive fave of the recipient. I also used whole milk rather than buttermilk as I had forgotten to aquire any - it was of no obvious detriment to the finished product.

The only problem, is that the cake is waaay too big to get into any of my cake boxes but as it's size is diminishing fast I doubt that will be a problem for long

Ultimate Chocolate Cake

INGREDIENTS

200g good quality dark chocolate, about 60% cocoa solids (I used 100% for extra chocolately goodness)

200g butter, cut in pieces

1 tbsp instant coffee granules

85g self-raising flour

85g plain flour

1⁄4 tsp bicarbonate of soda

200g light muscovado sugar

200g golden caster sugar

25g cocoa powder

3 medium eggs

75ml buttermilk (5 tbsp) (I used whole milk)

I tub of Betty Cocker Chocolate Fudge icing

METHOD

1. Butter a 20cm round cake tin (7.5cm deep) and line the base. Preheat the oven to fan 140C/conventional 160C/ gas 3


2. Break the chocolate in pieces into a medium, heavy-based pan. Tip in the butter, then mix the coffee granules into 125ml/4fl oz cold water and pour into the pan. Warm through over a low heat just until everything is melted - don't overheat. Or melt in the microwave on Medium for about 5 minutes, stirring half way through.


3. While the chocolate is melting, mix the two flours, bicarbonate of soda, sugars and cocoa in a big bowl, mixing with your hands to get rid of any lumps.


4. Beat the eggs in a bowl and stir in the milk.


5. Now pour the melted chocolate mixture and the egg mixture into the flour mixture, stirring just until everything is well blended and you have a smooth, quite runny consistency.


6. Pour this into the tin and bake for 1 hour 25- 1 hour 30 minutes - if you push a skewer in the centre it should come out clean and the top should feel firm (don't worry if it cracks a bit). Leave to cool in the tin (don't worry if it dips slightly), then turn out onto a wire rack to cool completely.


7. When the cake is cold, cut it horizontally and liberally apply raspberry jam - preferably not too sweet.


8. Spread Betty Crocker icing all over top and down the sides


9. Decorate with grated chocolate and fresh raspberries.


10. The cake keeps moist and gooey for 3-4 days.

Birthday candles were also freely applied - couldn't use the right number or I could have burned the hosue to the ground sp they were more symbolic than literal.

This was a very easy recipe to follow and the cake is everything you could ask for in a a gooey chocolate birthday cake. For those who walk on the chocolate side, cross the road to this recipe now. You'll be glad you did. Even I liked it.

Baked Fresh Pineapple

Fresh pineapple- what's not to love?

As a child of the 60's it was exotic and whispered of far away lands where life was certainly more romantic (and sunnier) than suburban West London.

Pineapple normally entered into my life in tins. Chunks and slices, occasionally crushed. Served with Carnation or as part of an upside down pudding, dotted with cherries and served with custard. My mother was fond of dressing up a gammon steak with pineapple but as I didn't care for gammon in the first place this was a mystifying ritual to me. And party hedgehogs - bliss. A poor grapefruit stuck all over with toothpicks either bearing a small chunk of cheddar cheese or a pineapple chunk - fun for the kids to make and even more fun to ravage! But fresh pineapple remained remote and aloof.

Once I was mistress of my own food destiny, fresh pineapple strode into my recipes like a long awaited knight on a white steed. (OK, I may be overdoing that just a tad). Fruit salads became zestier (and not from a tin), chocolate fondues (previously limited to strawberries, bananas, apples and peaches) became more cosmopolitan - well, you get the picture.

And somewhere along the line (I believe it was during a trip to Spain) I had a baked pineapple. I immediately set about trying to refine this and here is the result.

Baked Fresh Pineapple

Serves 4

Ingredients

1 fresh pineapple

2oz butter

1 cup soft brown sugar

Toasted flaked coconut

Brandy or Malibu (optional - cannot stand drinking it, but for some reason there is always a bottle left over after any party- this is the only use I make of it.)

Method

1. Remove 'crown' from pineapple and save (wear kitchen gloves or wrap with a teatowel as it's a spikey little bugger)


2. Cut pinapple into four segments vertically (hint: use the biggest, sharpest knife in your arsenal. I personally lay the pineapple flat, stab in the middle and lever down through the flesh then repeat in the other direction)


3. Remove central core


4. Run knife between flesh and skin, the slice down into triangular segments - whilst keeping within skin.


5. Cut butter into slices small enough to force between pineapple segments


6. Place into overproof dish


7. Pour booze of choice over the top


8. Cover with sugar


9. Bake for 30 mins, gas mark 6


10. 10 mins before end sprinkle coconut flakes over pineapple


11. Serve in individual bowls with cream.

Heston's Tagliata with Rocket & Parmesan Salad

The entire universe knows I am a massive fan of Waitrose and could probably bore for England and the USA combined about their virtues. Their fresh produce is impeccable, customer service unfailingly spot on and the whole shopping experience is superb. I am also a fan of Heston Blumenthal - OK, some of the more out there ideas leave me hiding behind the sofa, peeking at the TV (just like Dr Who used to when I was a kid - hmmm, now THERE'S an idea...) but I love his passion for perfection even if I'd probably rather chew glass than eat some of the results. Have to admit though, last Christmas I was one of the dissapointed many who trawled any Waitrose within reach trying to find a Heston's christmas pudding.

My husband is a massive, unashamed Heston fan though and the Fat Duck is probably top of his list of places he'd really like to eat. So moved was he, one Saturday he decided to make 'Heston's Chips' to go with lunch. Problem was he only went to start them at lunchtime so by the time they'd been cooked and cooled three times (well, cooled twice) lunch was served around 7pm. But the chips were amazing. And he did make the Heston's Banana Eton Mess last summer again, truly outstanding.

A year or so ago the Waitrose Recipe Collection started doing recipes by Heston and Delia Smith. Nice idea, pick up the recipes in store, buy the ingredients then go home and enjoy. I have many of these cards, but must admit I have made few of them yet. Until last week. I found myself watching a TV ad for Waitrose that featured this Heston recipe and found mysef dribbling in an unseemly manner. I thus resolved to gather the card and ingredients to try it, and oh my dear, dear reader - adjectives fail me. I can only say if you try nothing else, you MUST try this. The only thing I would take issue with is the fact that it says it serves 4. Not a chance. Two of us cleared the lot.


Heston's Tagliata with Rocket & Parmesan Salad
Serves 4


INGREDIENTS

Olive oil for cooking the steaks
2 essential Waitrose British Beef Steaks (I used rump as I think it's more flavourful, approx 300g each)
120 ml 100% Extra Virgin Olive Oil
100g of thinly sliced chestnut mushrooms (OK, this is NOT in the original recipe so you can ignore this if you wish but I love mushrooms)
3 garlic cloves
4-6 sprigs of rosemary
2 strips of lemon peel (use a potato peeler to peel 2 shallow strips from an unwaxed lemon)
Juice of 1 lemon
Table salt, sea salt and freshly ground black pepper for seasoning
To serve:
60 g Waitrose Wild Rocket
40 g Ferrari Parmigiano Reggiano Fresh Flakes

METHOD

1. Heat a heavy-bottomed frying pan over a high heat, then add 2mm of olive oil and heat until it is smoking hot. It is vital that the pan is extremely hot before adding the steaks.
2. Remove the steaks from the fridge. Season them with a little salt and place them in the smoking-hot pan for 15-20 seconds. Then turn the steaks over and fry for a further 15-20 seconds. Repeat this, turning the steaks for 2½ minutes.
3. Remove from the pan and allow to rest on a cake rack set over a plate to catch the juices.
4. Pop the sliced mushrooms into the pan and cook until beginning to brown
5. Remove mushrooms and place onto kitchen towel and pat to remove any remaining oil.
6. Remove the pan from the heat and discard most of the used oil (but don’t clean the pan).
7. Allow the pan to cool for 2 minutes, then add the 100% Italian olive oil to the pan.
8. Bash the garlic with the palm of your hand or the side of a knife and add it to the oil.
9. Add 4-6 rosemary sprigs.
10. Rub the strips of lemon zest between your finger and thumb to release the oils and add them to the pan, too.
11. Allow to infuse for 5 minutes while the meat is resting, then squeeze in the lemon juice.
12. Strain the dressing through a sieve and add any juices that have come from the steak.
13. Slice the steaks thinly (0.5cm wide) with a sharp knife.
14. Season with table salt and black pepper and place on the serving dish.
15. Place mushrooms over steaks.
16. Spoon over half the dressing.
17. Season the rocket leaves with salt and mix with the remaining dressing.
18. Place the rocket leaves on the beef and finish with the Parmesan flakes and a sprinkling of sea salt crystals.
19. Serve with Heston from Waitrose Horseradish Sauce.

Copyright © Heston Blumenthal 2010

I served this with freshly baked bread and it was truly amazingly scrummy. The steak was pink and succulent (if you don't like rare steak add to the frying time), the dressing was tart and flavourful and the horseradish sauce was creamy and light - I would warn you to be careful of the salt as you are adding it in four different places. Next time, and oh yes there will be a next time, I will probably not add the table salt to the rocket leaves, just the sprinkling of sea salt crystals.

My admiration of Heston remains undimmed, but I do wonder where he hides that sonic screwdriver...

Useful tip: If you don't live near a Waitrose all of the recipes from the cards can be found at Waitrose.com

Cornflake cakes

To borrow a phrase from a friend, 'When I was a nipper'... our local bakery used to sell chocolate cornflake cakes, one of my favourite weekend treats. They used to make them in triangular moulds which was considered very exotic by all and you could nibble off each cornflake - making it last for the longest time.

And of course, over years I have churned out many, many with varying levels of assistance from generations of borrowed children (of all ages). I also have a couple of variations on the theme and to be honest have developed a more grown up version with sultanas and flaked almonds (and a dash of booze).

I haven't made any for some years and and they have faded from my conciousness but I was recently in a one of a chain of coffee shops (who will remain nameless in case they want to sue once they've read this) and having seen cornflake cakes on the counter decided to have one with my afternoon cappuccino (yes, I KNOW you're only supposed to have the frothy one at breakfast but I like it and do not care. I have always been a rebel).

It was appalling. Disgusting. Revolting. It had obviously been made in a large batch, the cornflakes had been smashed up, there was waaaay to much sugar and the whole thing resembled concrete. I had to break into it with a knife - thus endangering anyone within range of the ensuing brown missiles. Peeved does not come close. A childhood memory trampled to dust by commercial imperatives.

Listen here Costa, (oops, that gave the game away) - some things are too important to be exploited.

Having seethed for a week or so at this insult to childhood innocence, (Overly dramatic? Moi?), I decided to get down to business and make a batch of my own. So here is my recipe for my slightly more grown up version.

TIP: DO NOT scrimp on cheap chocolate or cornflakes. It can only disappoint. This is one instance when only good stuff will do.

Cornflake Cakes
makes 12 little ones, 6 grown up ones.

INGREDIENTS
150g Green & Black's plain chocolate
25g butter
50g Kelloggs cornflakes
20g sultanas
20g flaked toasted almonds
2 tablespoons golden syrup
50ml double cream
shot of liquer - Tia Maria (coffee flavour) or Drambuie (orange)

METHOD

1. Melt chocolate and butter (either in a bowl over simmering water, or in a microwave)
2. Stir in golden syrup, cream and liquer
3. When thoroughly blended stir in cornflakes, sultanas and almonds
4. Make sure that everything is thoroughly coated
5. Spoon into paper cases and pop into fridge to chill

You can also add small marshmallows or chopped cherrys if you wish but this is my favourite version. Ya boo sucks. Oh dear, I seem to have reverted to childhood...

Swedish Meatballs

OK, I detest shopping in IKEA. Well, not entirely true. What I detest are the people. So many people. All cramming into the space I wish to occupy. Who are they and why are they following me around the darned shop?

But the biggest lure is the cafe. In particular, the swedish meatballs. Yum. Now don't get me wrong, I don't hold with mixing jam and savoury, SO not my thing which means that whoever is with me gets my lingonberry jam with my blessing.

But back to the meatballs - you can buy them frozen, rush them home and put the ones you are not going to use into the freezer. But where's the fun in that? So here's a great recipe for Swedish Meatballs.


Swedish Meatballs
Serves 4

INGREDIENTS
meatballs
300g minced pork
300g minced beef
1 minced medium onion
100ml milk
75g dried breadcrumbs
rosemary (finely chopped)
sage(finely chopped)
1 teaspoon dried mustard
salt (pinch)
pepper (pinch)
2 tablespoons olive oil

Sauce
200ml beef stock
400ml double cream
salt (pinch)
pepper (pinch)
1 tablespoon of salted butter
cornflour
Sugar (pinch)


METHOD

1. Put everything (except the oil) into a large mixing bowl and mix - alternatively use a food processor.
2. Mix well until blended
3. Make into 20 meatballs - either use a larger melon baller or you can roll with your hands. If using hands, keep bowl of warm water to hand and keep hands moist which will prevent sticking.
4. Heat oil in large pan
5. When oil is hot place meatballs into plan and fry until brown and cooked through - remember half is pork and should be thoroughly cooked.
6. Shake pan gently during cooking to ensure the meatballs are done on all sides.
7. Remove meatballs and keep warm
8. Deglace the frying pan with a little water and add the stock
9. Reduce by a third
10. Add the butter and a pinch of sugar.
11. Whisk until dissolved completely and reduce by about a third again.
12. Thicken with cornflour to taste.
13. Taste and season with salt and white pepper.
14. Add meatballs to the sauce, or serve them separately.

To complete the IKEA-at-home experience, serve with french fries and lingonberry jam (or give the jam to somebody else - I know I will). Meatballs with no crowds. Bliss.

SPECIAL NOTE: If you don't have fresh beef stock, bottled stock is more than acceptable, or stock cubes. DO NOT use Oxo in the recipe. It contains more than just stock.

Danny's Slow Roast Belly of Pork to Die For

Actually this should be renamed 'to Kill For'. Absolutely not kidding. I don't know who Danny is but this evening he is my hero. I found this way of doing belly of pork on http://www.cottagesmallholder.com/ - go there NOW and check it out. If their other recipes are anywhere near as good you will not be disappointed.

But back to the pork.

Pork belly is a cheap cut (as far as any meat is cheap these days!) and to be honest I normally get mine from a farm shop near my parents, just outside New Milton (Danestream if you're in the neighbourhood on Sway Road - http://www.danestreamfarmshop.co.uk/). The staff are friendly and no matter how busy are always willing to help and advise. Not cheap but I'd rather have a smaller piece of great meat than lots of tasteless, chewy grey stuff on my plate.

I have purchased and cooked many a pork belly from them - rub garlic and salt into the scored skin, pop onto a roasting rack on Gas Mark 5 for an hour and a half (approx 1 kilo in weight) with potatoes beneath the rack. Crisp up potatoes and crackling at the end and voila.

Now this has not always served me well with supermarket meat, still tasty but has been a bit tough from time to time. And this week, for reason too complicated to go into, the only shop I could get to was a Lidl.

Anyone who knows me will, at this point, be rolling around on the floor clutching their cramping gizzards because dear reader, and here is my guilty secret, I am a famous meat snob. It is a story for another time but it is the truth.

My normal behaviour would be to serve a mushroom omelette for Sunday lunch but those pork joints did look remarkable nice and were on special offer. So I bought one. I was certain, however, that my normal method was Not Going To Do so spent a while surfing and found this recipe. The resulting joint was soft as butter, and the crackling was everything it ought to be. Probably more.

So here it is:

Danny's Slow Roast Belly of Pork to Die For

INGREDIENTS
1 kilo pork belly joint
6 large sage leaves
3 small cloves of garlic
Salt
Pepper
Kettle of boiling water
Pieced of silver foil large enough to make nest around meat

METHOD

1. Remove pork from fridge several hours before cooking so it reach room temperature. I personally remove mine first thing in the morning for Sunday lunch - as we have marauding cats I pop it into the microwave with the door shut.
2. Score skin in a diamond pattern (smile nicely at your butcher or make sure you have a VERY sharp knife. And remember to NOT score down to the meat - just to the layer of fat beneath the skin)
3. Boil kettle of water and carefully pour over skin side - I used a cooling rack for the meat so I don't boil my fingers
4. Dry meat off with kitchen towel
5. Turn skin side DOWN
6. Finely chop garlic
7. Rub sage leaves into small pieces (I varied here from original recipe as they suggest rosemary)
8. Rub garlic and sage into underside of joint
9. Press foil over the belly to make sure that the herbs will not shift
10. Turn the whole lot over, crackling side up, and form the foil into a nest
11. Leave the crackling exposed
12. Pop into roasting tin
13. Roast at gas mark 4 for 3 hours and then turn down to gas mark 3 for another hour
    If roasting potatoes, pop them in (having part boiled them) when turning oven down
14. When time is up remove meat and bump up oven to gas mark 7
15. Remove crackling from joint and put back into oven for 20 minutes (alongside potatoes)
16. Serve (with Danestream apple sauce naturally)

I don't know if it was this recipe that made the pork so tender and tasty or if my snobbery is misplaced, but I am crediting the recipe. Way to go Danny!

CSSM Fish Pie

Many, many years ago when the world was young (OK, a bit younger) I used to spend a couple of weeks every summer in Walton on the Naze acting as cook on a CSSM (Children's Special Service Mission - now known as Scripture Union beach missions). The trick was to feed a team of around 20, three times a day, on a rather tight budget. There was a cookbook full of useful recipes passed down to every new cook and you could add your own to be passed on in time. This is one recipe that I found in that book that I scaled down and still use from time to time. Easy, quick and surprisingly good.

CSSM Fish Pie
Serves 4-6

INGREDIENTS
400 grams white fish - whatever is cheapest at the time
1 tin Batchellors Condensed Cream of Mushroom Soup 295 grams
1 tin peeled tomatoes 400 grams
Instand mashed potatoes 176 gram pack
80 grams cheddar cheese, grated
2 packs of cheese and onions crisps
Butter
Salt
Pepper

METHOD

1. Grease ovenproof dish with butter
2. Cut fish into bite size chunks and lay on bottom of dish
3. Season
4. Open tin of tomatoes and pour over fish
5. Add soup (DO NOT ADD WATER OR MILK)
6. Add cheese
7. Make up instant potato and add knob of butter
8. Spread potato over dish
9. Smash up crisps into small pieces and sprinkle over top
10. bake on gas mark 6 for 35 mins or until crisps are dark golden brown
11. Serve

As it cooks the soup, tomato and cheese will combine into a rich sauce and the crisps add a great savoury crunch. If you are feeling luxurious you can add a few prawns but this is so tasty it really doesn't need them so you can give the prawns to your favourite feline. OK, my cat MADE me add that!

Pan's Prawns

About 20 years ago there used to be a Chinese restaurant round the corner from Holborn station - long gone regretfully. It was relatively inexpensive but had many dishes I had never seen before (or since).

My two faves were a dish with broad beans (which I really cannot stand in any other way but have never managed to duplicate) and this prawn concoction which is pretty easy even for somebody as reluctant to deep fry as I am (and it's not on health grounds - I nearly started a kitchen fire many, many years ago and have been pretty much terrified to by the concept ever since).

For this, I scale the deep frying experience down into an un-scary experience I can go through without hyperventilation kicking in.

I remember the restaurant being called Pan's, but others recall different names. But hey, this is my blog so I'm going with the name I remember. (If you know what the restuarant was REALLY called, do let me know - it was under the strange arch where the office building goes over the road)


Pan's Prawns

INGREDIENTS

Prawns - about 6-8 king prawns per person
1 egg
Cornflour
Ginger
Garlic
Honey
Sesame seeds

METHOD

1. Finely slice one garlic clove per person
2. Chop ginger into small pieces
3. Break egg into bowl and beat
4. Put cornflour into second bowl
5. Dip prawns into egg and the roll around in cornflour to coat thoroughly
6. Using the smallest saucepan available to you, put 2" of oil into the bottom (OK, if you are happy deep frying in a proper pan, go ahead)
7. When oil is hot place garlic and ginger into pan
8. Once the 'chips' are golden brown remove with a slotted spoon and place onto kitchen towel to drain any remaining oil
9. Fry the floured prawns until coating is light golden brown (about 3 mins) and add to kitchen towel
10. Once all prawns are cooked, remove oil from heat (OK, I'm paranoid)
11. Place prawns onto serving dish and drizzle honey over the top
12. Sprinkle sesame seeds over prawns and honey then add crispy ginger and garlic to top
13. Serve with rice

In it's original form, it was served nestled into a couple of leaves of iceberg lettuce - I must admit that I only serve it that way for a party - this tends to be served dished up on plates to prevent unseemly violence over that last prawn...

Yorkshire Puddings

Sunday lunch - at the heart of every traditional Sunday is a roast; particularly on a wintery day. Chicken, pork, lamb and (surely best of all) beef. And no roast beef dinner can be complete with Yorkshire Puddings. Of course, these days brands such as the redoubtable Aunt Bessie mean that perfectly nice yorkshire puddings are available from your freezer, ready in mins. But whilst nice, they ain't GREAT are they. The definition of great can also vary from family to family. The best Yorkshire puds in my family were from my late aunt. Light, hollow, crispy on the outside - stupendous. Here is her recipe:

Yorkshire Pudding

INGREDIENTS
70g self raising flour
2 medium eggs
50ml water
50ml milk
Salt
Pepper
Beef dripping or lard (for cooking)

METHOD

1. Put the flour into bowl and beat in the eggs until smooth.
2. Gradually add the milk/water and beat until lump-free
3. Season
4. Pour the batter into a jug and leave to stand for at least one hour (overnight better)
5. Heat oven to gas 8.
6. Put small pieces of dripping into 4-hole Yorkshire pudding tin or a 6-hole non-stick muffin tin and place in the oven to melt to smoking point.
7. Take the hot tins from the oven
8. Pour batter into tins.
9. Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned. This means DO NOT OPEN OVEN DOOR FOR ANY REASON. REALLY.
10. Serve immediately

If there are any left over you can freeze. As if.

Sausage Plait

The origins of this recipe are from a 1980's Hamlyn Colour Cookbook that my husband was given when he was a carefree batchelor. It has been tweeked over the years but it remains one of his most popular recipes and hauled out at every festive occasion, normally to great acclaim. It's a simple recipe and you can either make one large plait, or several two-person sized ones. Luckily for me I particularly like the end slices which are normally cut off before serving (cut off and filed straight into my tum!) Great for a buffet and loved by kids and adults alike and it's wonderful hot from the oven, (though I personally prefer it cold).


Sausage Plait
Serves 6

INGREDIENTS
Approx half kilo of sausage meat
1 large onion (finely chopped)
Heaped desert spoon mango chutney
125 grms strong cheddar in small cubes (optional)
Salt & pepper
Approx half kilo puff pastry (frozen or fresh but ALWAYS pre-made, life is too short for puff pastry)
1 egg (beaten for glaze)

METHOD

1. Mix all the filling items thoroughly in a large bowl (I have used a processor at times in the past but think its better mixed by hand as you finish up with larger bits of onion, cheese etc).
2. Roll out the pastry to approximately 25x35cm.
3. Spread filling down centre of pastry
4. Cut short slots down either side running away from the filling.
5. Fold up the sides and overlap on top.
6. Glaze with the egg.
7. Place on a mesh.
8. Cook on gas mk7 for approximately 40 minutes.
9. Cool on a rack until ready to eat

This brings back so many memories of birthdays, christenings, Christmasses and just about every other kind of bash were people bring their 'trademark' contribution for the meal. A memory in every bite.

Honeyed Carrot Soup

I think everyone has a carrot soup recipe. Let's face it, if you buy prepacked carrots there are always too many in the bag and carrot soup is a good way to use 'em up. I have several, from a very thin, almost broth-like soup, to a s0-thick-your-spoon-stands-up version. This is somewhere in between and has a lovely sweetness combined with a tiny chilli kick to keep your tastebuds interested.

This one is perfect for winter days when the sun is refusing to shine, like today. In fact I have a pot of this cooking on my stove right now. Here in my corner of Surrey it's grey, overcast and threatening to rain so in an hour so this will be my dose of sunshine - best served with fresh, crusty bread - OK, I have no intention of making my own bread today; Waitrose is going to have to be my baker (they do a wonderful finish-baking-at-home loaf).

Honeyed Carrot Soup
(serves 6)

INGREDIENTS

3 large carrots - approx 900gms (roughly chopped)
2 tablespoons butter
2 onions (chopped)
2 cloves garlic (chopped)
2 tablespoons runny honey
Sprinkle of chilli flakes
Dried thyme 2 pints of chicken stock (can use vegetable if wanting vegetarian option)
Pinch of salt

METHOD

1. Melt butter in large pan
2. Chop garlic and butter and place into pan
3. Cook over a low heat until onion/garlic mix is translucent
4. Whilst this is cooking, peel and chop carrots (You don't have peel the carrots, skins are good for you, but for this soup I do)
5. Place carrots into pan
6. Add honey, stir well and cook for 5 mins
7. Add salt, chilli flakes and thyme then stir
8. Add stock and bring to boil (Confession: I have no hesitation on using stock cubes if no fresh is to hand, in fact even as I type, 2 Knorr chicken stock cubes are doing sterling work in the soup pot)
9. Bring to boil, then simmer for 45 mins
10. Pour into liquidiser and blend thoroughly
11. Serve

My soup will be ready in around five mins, my mug is ready and a late lunch beckons. Any soup left over can be cooled and chilled and reheated in the microwave or on the hob with no loss of flavour. Bring on the sunshine!

Lemon Garlic Butter Chicken

Last night I was having supper with friends but as our lovely hostess has more than a bit on her hands just now with a new job, plus a hospitalised beloved, I offered to cook. Which meant preparing all the food here in Surrey then driving into West Central London with minimum futzing around once there. Those of you who have read some of my previous blogs will be unsurprised at my menu - Cauliflower Cheese Soup, Cold Sesame Noodles, Yeast-free Cheesy Biscuits but I added in another longtime favourite, Lemon Garlic Butter Chicken.

I got this recipe from a friend back in my NYC days and it is a complete godsend when you need a family style dinner in under 30 mins.

Lemon Garlic Butter Chicken
(serves 6 normal people, about 4 in my house)

INGREDIENTS
1 medium chicken (approx 3lbs)
2-4 cloves of garlic (depending on the level of your garlic addiction)
1 large lemon
4oz softened butter
Thyme
Salt
Pepper

METHOD

1. Wash chicken and place breast down in pyrex bowl (with lid) remembering to pierce skin in several places
2. Peel garlic cloves and place in chicken
3. Cut lemon in half, squeeze juice over chicken and place one half in chicken
4. Spread softened butter over chicken
5. Sprinkle with thyme, salt and pepper
6. Cover bowl and place in microwave (yes, you heard that correctly, the chicken is getting microzapped)
7. Cook for 10 mins on full power (this is based on a 700 watt microwave)
8. Let stand for about 5 mins
9. Cook for another 10 mins on full power
10. Test to see if chicken is done - either by spearing chicken and checking juices are running clear or by trying to break of the end of the wing/leg - if come away easily the chicken is done
11. The skin can be easily taken off (warning - the bird will be very pale as no browning will have taken place)
12. Carve and place on dish
13. Take juices from casserole
14. If worried about your arteries pour off some of the butter
15. Whisk the juices together and pour a small amount over the carved chicken, pop rest into jug

If you want to serve this as a roasted-style chicken, pop into a hot oven for a few mins to brown - or use a blowtorch because you don't really want the chicken to cook any more. Seriously - you can get kitchen blowtorches, very handy for such times.

Once the food was delivered all that was needed to do was heat the soup on the hob, warm the biscuits (1 min in microwave), warm and whisk lemon butter mix, serve up and tuck in.

As it turned out, last night there were only three of us and as I had catered for 5 (one friend missing in action and the other one poorly) there was probably too much food (OK, DEFINTELY too much food). But hey, everybody needs a challenge from time to time and even though we stuffed outselves silly when I dropped my passenger off she was happily clutching a doggie bag to share with her partner.

It was a relaxed evening in great company and having all the food pretty much done in advance meant there was more time to hang out, gossip and hit the bubbly (I was driving so only had one glass of champagne but stayed in the spirit with sparkling mineral water!) Supper with friends as it SHOULD be.

Tony’s Arbroath Smokies

Having been brought up in NorthWest London, I now live in Surrey. So if I tell that the only fish restaurant I still eat at on a regular basis (OK, semi-regular) is across London in Finchley that should give you an idea of how insanely wonderful it is. There are queues down the street on a regular basis and I have never, ever, ever had anything less than wonderful food there. The restaurant in question is Two Brothers (297/303 Regent's Park Road, N3 1DP).

The only problem is that I simply HAVE to order the Arbroath Smokies. No question. Absolutely. Either as a starter or main course. Have even considered ordering it for both. For years I have tried to duplicate the recipe and, even when close, have never quite managed it.

I have now come across the recipe from the source. I am in HEAVEN.

Tony’s Arbroath Smokies
Serves 2

INGREDIENTS
Two Arbroath smokies, preferably cold smoked (or smoked haddock for cheat’s version)
2 tomatoes
4oz strong cheddar cheese
Double cream
Black pepper

METHOD

1. Take smokies off the bone and flake.
2. Place in small, shallow ovenproof bowl.
3. Grate cheddar on top.
4. Peel and deseed the tomatoes, chop into small pieces and add.
5. Douse with double cream, enough nearly to cover.
6. Place under grill for 5 min until cheese is bubbling.
7. Grind black pepper on top to taste.
8. Serve.

Note: ‘Smokies’ are whole wood-smoked haddock with the backbone still intact. They are still produced in small family smokehouses in the east coast fishing town of Arbroath in Scotland. They are well worth the trouble of find as no other smoked haddock comes close to the flavour.

Bread sauce

Roast chicken asks for bread sauce. Actually, it DEMANDS it. And it can get really ticked off if the sauce in question is a tasteless, gloopy packet one. Particularly when it is sooo easy to make a home made one. I picked up this version more years ago than I wish to remember from a friend's mother and is has served me well. Remember there really IS no excuse... You owe it to your chicken.

Bread Sauce
(for four)

INGREDIENTS
Uncut bread with crusts removed, broken into lumps - allow a small fist size piece for each person
1 medium onion
2 cloves of garlic
Salt
Pepper
1 oz Butter
1/2 pint milk
Splash cream

METHOD

1. Remove crusts from bread and cut into fist size lumps
2. Peel and quarter onion
3. Peel and crush garlic cloves
4. Place into saucepan and pour milk over
5. Cover and leave to soak for at least one hour
6. When ready, add butter and seasoning and put over medium heat
7. Stir gently trying not to break up onions and garlic
8. When the resulting mixture begins to bubble remove from heat and add dash of cream
9. Stir in gently and replace on heat
10. When bubbling starts again, remove from heat and take out onion pieces and garlic cloves
11. Stir vigorously and serve

Hint of the day: Roast chickens will stay moist if you pop an onion into the cavity - but before you do, cut down into the onion in a lattice pattern, being carefuly not to cut all the way through.

Cauliflower and Cheese Soup

There are no real memories for this (yet) as it is a relatively new discovery but, believe me, it's a perfect soup for a winter's day. I found the recipe online (by John Webber - a tutor at Nairn's Food School) and fiddled with it until it was to my taste. I doubled the garlic and cheese and used Dijon mustard instead of grain. It was velvety, delicious and can be dressed up for a dinner party (home made croutons) or served in a mug by the fire (crusty toast as an accompaniment).

It can be frozen and reheated in the microwave with no loss of flavour too, making it a fab standby for unexpected visitors.


Cauliflower and Cheese Soup
(sufficient for four people):

INGREDIENTS

1 medium onion

2 cloves garlic

40g (1.5 ounces or one-third US stick) butter

1 medium cauliflower

1 tablespoon dijon mustard

900 ml boiling water

50 ml double cream

100g (4oz) grated strong cheddar cheese

METHOD

1. Heat the butter in a large pan.
2. Add the onion and the garlic and leave on a medium heat for 2 - 3 minutes, until they are soft and clear.
3. Whilst the onion and garlic are softening, chop the cauliflower as fine as possible.
4. Add the cauliflower into the onion mix then stir in the boiling water.
5. Bring back to the boil.
6. Reduce the heat and simmer for 45 minutes.
7. Stir the soup well and add the mustard and the grated cheese.
8. Adjust seasoning to taste.
9. Blend the soup with the cream in a liquidiser.

Dunkeys

I am certain these must be known to other families by other names - particularly those with armed service backgrounds. This recipe forms part of a 'full English breakfast' and originates with my father-in-law's national service in the 1950s and was carried back to suburban London to nourish his growing brood. It was a great favourite with the sons and has now passed into their families. There was a suggestion that it was a variation on the word donkey, in honour of the poor beast my father-in-law shot in error whilst on guard duty when stationed in Egypt. This is probably untrue but it's a great story!

A dunkey is fundamentally a whole lump of flour-based carbohydrate cooked in the fat from the fried breakfast whose flavours it will absorb. It may not sound the most inviting think in the world, but once you have tried one I doubt you will turn back.

A word on 'full' breakfast for the uninitiated: these are not for the faint hearted. It is not an everyday sort of breakfast, or even weekly for that matter - in fact I suspect nutritionists worldwide weep at the mere whisper of the concept. But once in a while it is a neccessary evil. There are ways to make it healthier but you won't find them here. A typical full English chez moi consists of many, if not all, of the following in varying quantities: Bacon, sausages, eggs, mushrooms, courgettes, tomatoes, toast and dunkeys.

Dunkeys

INGREDIENTS
2 cups self-raising flour
salt
pepper
milk

METHOD

1. Place flour into bowl
2. Season to taste
3. Add enough milk to form a stiff dough
4. Separate into required number of dunkeys (this will make 2 large or small) - do not attempt to shape at this time
5. Once bacon/sausage has been fried, drop dunkeys into same pan
6. When first side has cooked and hardened, flip and press down to make a thick patty shape
7. Cook second side until golden brown then serve

I am not sure there is a better way to soak up the ill effects of an overly enthusiastic 'night before'

No Yeast Cheese Biscuits

These are biscuits in the American sense - in the UK the closest we would have is scones - yet that desciption doesn't really do these puppies justice. I have a 1950's Betty Crocker cookbook bought by my mother when newly wed and living in Ohio. Until the couple of years I had always used the biscuit recipes from there - however I came across a no-yeast version at Cooks.com which looked interesting and has proved to be very successful. The cheese DOES seem necessary as there is no other fat in this, so it might not be suitable for all menus but they are also scrummy the day after. For those unfamiliar with the concept of biscuits , they are customarily served with chicken but can appear with any main course - I, for example, have made these to go with steak. But they are a wonderful addition to a soup lunch.


Serve them hot from the oven, split open and, if cholesterol (and calorie counting) is not a pressing concern in your life, slathered with butter.

No-Yeast Cheese Biscuits

INGREDIENTS
2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon dry mustard
1/2 teaspoon baking soda
1 cup cheddar cheese cubes
1 cup sour cream


METHOD

1. Preheat oven to 500 degrees F for 15 mins before baking
2. Line cookie sheet with baking parchment.
3. Mix together flour, baking powder, salt, mustard, baking soda
4. Cut cheese into small cubes (5mm approx)
5. Add sour cream and cheese cubes into flour mixture and mix well
6. Turn dough out onto lightly floured board and kneed gently for 2 minutes.
7. Either roll out or press down with hands until 3/4 inch thick.
8. Cut out with floured biscuit cutter (a small drinking glass can be used if no cutter available)
9. Bake for 10 mins or until golden brown.

Then it's time to tuck in and enjoy!

Cold Sesame Noodles

Back in the mid/late eighties I lived in New York for while and one of the areas I used to hang around in was Grammercy Park/Union Square. I had friends who lived in a stunning loft converted from a church hall, complete with stained glass windows and one of their favourite family restuarants was Tien-Fu (3rd Avenue between 16th and 17th if you are near there). Having looked it up, 20-odd years later, I find that the full name is Tien-Fu Guong. Don't know if the Guong was there when I was a regular, but hey. Going, going, guong I guess.

One of my favourites on their menu was cold sesame noodles, a platter of velvety scrumptiousness with a hidden layer of cool spring onions and cucumber. Perfect on a hot summer evening.

Over the years I have refined my own version and whilst I am certain it doesn't match up to the memories of the original, it remains one of my favourites. It can be served as a light lunch/supper dish, or with the addition of a couple of poached chicken breasts, an easy dinner. (Guilty secret: I don't poach the chicken breasts, I microzap them in a pyrex bowl with water and salt flakes, and crushed peppercorns. They remain moist, scrummy, and microzapping sounds better than microwaving...)

And I still remember sitting in that amazing space sharing great food with much loved friends.

Cold Sesame Noodles (feeds 4)

INGREDIENTS
Egg noodles (either cooked, cooled and tossed in a little groundnut oil or purchased precooked)
Half a cucumber
4 spring onions
2 chicken breasts, sliced into bite size chunks (optional)
Toasted sesame seeds
Salt flakes

SAUCE
1 cup tahini (sesame paste)
1 cup crunchy peanut butter
1/2 cup toasted sesame oil
1/2 cup olive oil (or groundnut oil if you prefer)
3 tablespoons soy sauce
1 tablespoon rice wine
1 tablespoon granulated sugar
1 tablespoon honey

PREPARATION
1. If you are cooking the egg noodles, do so well in advance, coat in the groundnut oil, allow to cool and refridgerate.
2. Likewise, if adding chicken breasts make sure they are cooked well in advance and allowed to chill in the fridge.
3. Otherwise, peel cucumber and cut into thin batons about 2" long. Cut spring onions into similar sized pieces and combine both on the bottom of a platter.
4. To make the sauce, combine all ingredients in a liquidiser and blitz until smooth.
5. Place noodles on top of cucumber/spring onions
6. Pour sauce on top of noodles
7. Sprinkle with sesame seeds and and pinch or two of flaked salt

If adding the chicken breasts, place the sliced meat on top of noodles before sauce is added.

Useful note: If serving as part of a buffet, place everything, bar sesames seeds and salt, into a large bowl and mix together (remembering to cut noodles into bite size pieces and thus neatly avoiding unsightly incidents as your guests attempt to eat with one hand!) then add sesame seeds and salt just before placing on buffet.

Recipe for disaster

In generations past, family recipes were handed down from mother to daughter with great care. These gastronic gems were treasured and, indeed, guarded as if diamonds themselves.

Nowdays, with the advent of microwave meals, a take away on every corner, and increasing busy lives, cooking is less central to our family routines. Indeed, some families rarely share the same room, let alone dining table when eating. I admit there have been times in my life when this has been my pattern - getting home very late from work having 'grabbed' something on the way or settling down to soft boiled eggs and soldiers around midnight.

But there is something essentially comforting about sitting round a table with your loved ones (or even not so loved depending on the day) and eating a meal together. Grief, I sound like that gravy advert! But it doesn't have to be cooked from scratch - I love Indian but don't have the room in my kitchen for a tandoor (or the inclination to burn my arms on a regular basis) so any chicken tikka is going to be courtesy of a local restaurant or supermarket. But I will happily make my own raitha to go along with it - and have been known to sling a paddadum into a frying pan

Hint of the day: rather than drown the pappadum it in a whole ocean of oil, pour a small amount into a shallow frying pan and use a bacon press - TFM sell them online for around £10 (plus shipping) - www.tfmsuperstore.co.uk, Amazon sometimes have them but seem to be out of stock at time of writing.

So as there are bundles of great recipes kicking around the family I thought I might share some, along with any memories that go with them. I have no idea where most of these came from; where I do I will give credit where it is due, but if I inadvertently fail to credit, or miscredit, do let me know and I will happily change accordingly.