All posts tagged: recipe

Roasted chestnut and mushroom pate recipe

Chestnuts are now in season, don’t wait for December, they are good enough to eat now. They are a great source of vitamin C as well as vitamins B1, B2, and B6 and folic acid. Choose firm, shiny chestnuts to create this delicious recipe. Roasted Chestnut and Mushroom Pate; This recipe makes a big bowl of pate, which will keep in the fridge for 3 days. Ingredients: 1 small onion, finely chopped 2 garlic cloves, finely chopped 1 medium parsnip, peeled & diced 2 tbsps olive oil 250g cooked chestnuts, chopped 250g chestnut mushrooms, sliced 150g shitake or wild mushrooms, sliced 25g butter (optional) 2 tbsps brandy 1 tbsp lemon juice handful of flat parsley, chopped freshly ground black pepper sea salt Method: Pre-heat the oven to 200C/Gas Mark 6. Roast the parsnip in 1 tablespoon of olive oil for 20 minutes, until soft and beginning to colour. In a large frying pan, fry the onion in 1 tablespoon of olive oil, until soft, but not browned. Add the garlic and fry for a minute. Add …

Apple, and quince tart with a hazelnut crumble topping

If you have a tree bearing the old-fashioned quinces, don’t let them go to waste — it is a wonderful fruit that is ideal for poaching, stewing, or baking as a dessert as well as being ideal for use in jams, jellies and preserves because of its high pectin content.  I love to combine them with Apples and this is one of my favourite recipes – the perfumed quince puree and hazelnut crumble really make this apple tart special: Apple, and quince tart with a hazelnut crumble topping (serves 4) Allow approximately 1.5 hours Ingredients For the tart 30g unsalted butter 2 Quince, peeled, cored and chopped 3-4 tbsp caster sugar 230g pre-rolled puff pastry 1 egg yolk 2 apples, cored and thinly sliced (Cox’s orBraeburnswork well) Honey to drizzle 30g unsalted butter, melted For the hazelnut crumble 100g Self Raising flour 50g butter 50g sugar 50g chopped hazelnuts Method Preheat the oven to 200C/gas 6. Melt the butter in a pan, add the chopped quinces and cook over a gentle heat for 8-10 minutes. Stir …

Beef, Carrot & Chickpea Burgers

Schools out for summer! It’s time to celebrate with a good BBQ, and if you want to keep it healthy here is a great way to get children eating veggies and pulses without them even knowing!  This is truly, absolutely my favourite burger recipe; I hope you like it too! Beef, Carrot & Chickpea Burgers Ingredients 400g lean minced beef 500g carrots, peeled, finely grated and squeezed gently to dry them out a little A 425g tin of chickpeas 1 small onion, finely chopped 2 cloves garlic, grated 1” piece of fresh horseradish, grated 1 egg 1 tablespoon of olive oil Method Sweat the onion and garlic in a tablespoon of olive oil until softened. Whizz together the chickpeas, carrot and egg in a blender until a thick paste is formed.  Add the mince and mix thoroughly (preferably by hand). Add the onions and garlic to the mix along with the grated horseradish.  Use your hands to combine the mixture well.  Season carefully. Shape the mixture into 4 equal burgers, approximately 3cm thick Ideally chill …

Summer Pudding Loaf

Blink and you will have missed the first half of 2019 like I have. Where on earth did January to June go? Here we are in July, the height of the summer and at last the time when we all can enjoy the very best of the summer berries. Personally, I like nothing better than a classic Summer Pudding but rather than bread, I do prefer to make it with slices of brioche for that extra richness. There are many recipes available on line however, my own is simply divine and very quick too. One must have a regular tin of beans to hand to weigh it down but apart from that rather out of sorts ingredient, the rest is as follows: Summer Pudding Loaf Serves: 6 Prep Time: Overnight Cook Time:  10 minutes or less Ingredients An 850ml pudding basin 1 large brioche loaf 250g English strawberries, stalk removed and cut into quarters 250g English raspberries 250g English blueberries 250g English blackberries 100g English redcurrantsplus homemade raspberry coulis (coulis is just a posh word for …

Scallops with Pancetta & Coriander

It is scallop season again!  There are two scallop seasons – June to August and December to February. Our preference is always to serve hand dived Orkney scallops, or if that isn’t possible then farmed scallops – avoid buying those that have been collected through dredging as this causes damage to the seabed. The recipe below is lovely as an Amuse Bouche, but can be easily adapted to form a starter by making more scallops and serving them on a bed of wild rocket. Scallops with Pancetta & Coriander Serves approximately: 4 People Preparation time: 30 Minutes Cooking time 5-10 Minutes Ingredients 4 large, cleaned scallops (keep the shells) A Teaspoon of chopped coriander & few leaves for garnish Zest of 1 lime 75g unsalted butter 50g Pancetta, cubed Salt & Pepper  Method: Heat oven to 1600 Heat a frying pan to medium high, add 50g butter and cook until it foams (but does not burn), season the scallops and then seal on both sides. Remove and put onto a baking tray, then into the …