Friday, 30 November 2012

Chicken Breast Paillard With Spiced Butter Marinade ...


Serves 4

320 calories / 21.5g fat per portion


Ingredients

  • 4 medium chicken breasts
  • 100g (3 ½ oz) Kerrygold butter, now softer
  • 2 cloves garlic, mashed or finely grated
  • 1 tsp ground/whole cumin
  • 1 tsp ground coriander
  • Salt and pepper
  • Green salad, to serve
  • Lemon wedges, to serve

Method

  • To prepare the chicken, carefully cut each breast almost in half lengthways, then open out the two halves like 
a book.
  • Place the butter, spices and garlic in a mixing bowl and cream together well. Rub ½ of the butter mixture into the chicken fillets, then place on a plate, cover and chill for at least 2 hours, up to 6.
  • When you’re ready to cook them, place a griddle pan on a high heat and allow to get very hot. 
  • When it’s smoking, add the chicken breasts and cook for just 3-4 minutes on each side.
  • Meanwhile, heat the reserved marinade in a small saucepan and use to spoon over the chicken when cooked. 
  • Serve immediately with a green salad and lemon wedges.

Top tip:

  • Paillard is a method of preparing a chicken breast that makes cooking it much faster. 
  • By cutting the breast almost in half and then opening it out, much more of the meat is exposed to the heat and it will take only a couple of minutes on each side to cook.

Recipe and photo credit by -
This recipe comes from a collection of 6 brand new and exclusive recipes created by Rachel Allen featuring in The Kerrygold Community Recip-e-book. For more recipes please visit Kerrygold


Rachel Allen’s Sweet and Fruity White Breakfast Scones ...


Makes 24 scones


Ingredients

  • 900g (2lb) plain white flour
  • A pinch of salt
  • 50g (2oz) caster sugar
  • 3 heaped tsp baking powder
  • 175g (6oz) Kerrygold block, now softer, cut in to roughly 1cm (½ inch) cubes
  • 3 eggs
  • 425 ml (¾ pint) milk
  • 150g (5oz) chopped raspberries / blackberries / blueberries, or 100g (4oz) dried fruit such as sultanas, raisins, dried cranberries, dried cherries or chopped dates

Method

  • Preheat the oven to 220°C / fan oven 200°C /Gas Mark 7.
  • Sift all the dry ingredients, along with the fruit you have chosen into a large mixing bowl. 
  • Add the butter to the mixture and rub in with your fingertips until the mixture looks like breadcrumbs.
  • In a separate bowl, whisk together the eggs and milk. 
  • Make a well in the centre of the flour, then pour in enough egg and milk mixture to make a soft dough, using your hands to mix together. 
  • It should be quite soft but not sticky.
  • Turn the mixture out onto a floured board. 
  • Knead gently, then roll out to a round about 2.5cm (1 inch) thick
  • Use a round scone or cookie cutter to stamp out the scones and place on to greased baking sheets.
  •  Brush each scone with a little milk mixture, then sprinkle with caster sugar. 
  • Place in the oven and bake for 10-12 minutes.
  • When they are risen and golden, remove from the oven and cool on a wire rack.
  • Serve cut in half, spread with Kerrygold and strawberry jam.

Suitable for freezing

Top tip:

  • For a real treat, top with some fresh cream and in winter, try adding 1 teaspoon of ground mixed spice to the flour.
About this post-

Recipe and photo credit by-

 This recipe comes from a collection of 6 brand new and exclusive recipes created by Rachel Allen featuring in The Kerrygold Community Recip-e-book. For more recipes please visit Kerrygold UK


Chicken Liver Pate With Tomato Salad ...


Serves 4-6

202 calories / 15.6g fat per portion


Ingredients

  • 250g (9oz) chicken livers
  • 110g (4oz) Kerrygold butter, now softer
  • 50g (2oz) peeled and finely chopped shallots
  • 1 clove garlic, peeled and finely chopped
  • 2 tsp chopped thyme leaves
  • 75ml (3fl oz) port
  • Salt and ground black pepper
  • Tomato salad, to serve
  • Melba toast, to serve

Method

  • First trim off any greenish or white sinewy bits from the chicken livers.
  • Melt 15g (½ oz) butter in a large frying pan on a low–medium heat and, when it starts to foam, add the chicken livers. 
  • Cook for 2–4 minutes on each side; cooking time will depend on the thickness of the livers, but they should still be slightly pink inside. 
  • Remove the livers to the bowl of a food processor and set aside.
  • Melt further 15g (½ oz) butter in the same frying pan over a medium heat, add the shallots and garlic and cook for 6–8 minutes until slightly golden. 
  • Tip in the thyme, port and brandy and continue to cook until the liquid has reduced to approximately 2 tablespoons. 
  • (Be very careful when adding the alcohol, as it may flame, so stand well back and make sure you pre-measure it – don’t hold the bottle of brandy or port directly over the hob.)
  • Place the shallot mixture in the food processor with the chicken livers, making sure to scrape the pan to get all the juices in. 
  • Whiz everything together until smooth then allow to cool completely. 
  • Cut half of the remaining butter into cubes and add to the chicken livers, whiz together again and season to taste.
  • Spoon into a serving bowl and smooth the top. 
  • Meanwhile, melt the remaining butter and pour a thin layer over the surface. 
  • Cover with cling film, and chill in the fridge until set. 
  • Allow to come up to room temperature before serving with tomato salad and melba toast.

Tip

  • Make in individual pots or ramekins if you prefer. 
  • Keep chilled and eat within 2 days.

Recipe and photo credit by-
This recipe comes from a collection of 6 brand new and exclusive recipes created by Rachel Allen featuring in The Kerrygold Community Recip-e-book. For more recipes please visit Kerrygold


Featured Button ...


Stained Glass Cookies ...



Delicious buttery biscuits, with edible sweetie stained glass.

These edible decorations make the perfect gift and are ideal for hanging on the tree.

Great for getting the kids involved, all you need are clean hands and a little imagination!

A magical treat to enjoy at Christmas.

Preparation time: 30 minutes

Cooking Time: 10 minutes

Makes 10-15 biscuits


Ingredients

  • 220g butter, softened
  • 100g Whitworths for Baking Light Soft Brown Sugar
  • 350g plain flour, plus extra for dusting 1 tsp ground ginger or cinnamon
  • 50g Whitworths for Baking Crunchy Demerara Sugar
  • A selection of fruit-flavoured boiled sweets in different colours

To decorate

  • 50g Whitworths for Baking Super Fine Icing Sugar
  • 1 – 2 tblsp of lemon juice
  • Coloured ribbon (narrow)

Method

  • Preheat the oven to 180°C/fan 160°C/ gas 4. 
  • Line 2 large baking trays with baking paper.
  • Separate the boiled sweets into colours, place in separate plastic food bags and use a rolling pin to crush into pieces approximately 1cm and set aside.
  • Beat the butter and Whitworths for Baking Light Soft Brown Sugar in a bowl, until pale and creamy. 
  • Sift the flour and spice into the mixture; add enough milk to make a workable dough. 
  • Use your hands to make a smooth dough. 
  • Wrap in cling film and refrigerate for 30 minutes.
  • Sprinkle a little flour over the work surface, divide the dough into 2 pieces and roll it out so it is ½ cm thick. 
  • Using biscuit cutters, cut out Christmas shapes. 
  • Using smaller pastry cutters, cut out the middle of each biscuit and sprinkle the biscuits with a little Whitworths for Baking Crunchy Demerara Sugar.
  • Carefully transfer the cookies to the baking trays with a fish slice. 
  • Place one or two pieces of sweet into the middle of each biscuit whole.
  • Bake for 10 minutes or until the biscuits are just golden. 
  • Cool on the trays for a minute before making a small hole near the top of each biscuit with a skewer, so you can thread ribbon through the holes when they are cool.
  • Transfer to a wire rack to cool completely. 
  • The biscuits can be stored in an airtight container for up to 4 days.
  • Mix the Whitworths for Baking Icing Sugar with a little lemon juice or water to make a thick pipe-able icing. 
  • Make a cone out of greaseproof paper, cut a small hole in the tip and decorate the biscuits with the icing.
  • When the icing is dry the biscuits are ready to hand on the tree!

Top Tip

  • Make sure the sweets have set hard before removing from the trays.


Recipe and photo credit by- Whitworths for Baking


Thursday, 29 November 2012

Sticky Brown Sugar Pavlova with Spiced Clementines and Pecan Praline ...


A real show stopper of a dessert!

A delicious combination of light crisp meringue, fresh cream and lightly spiced nectarines with the sweet crunch of pecan praline.

This impressive festive dessert is the perfect centrepiece for your table. The sticky brown sugar meringue has a delicious caramel flavour which works really well with the sweet citrus and winter spices. The pecan praline gives extra crunch and another dimension to this show stopper of a dessert.

Preparation time: 45 minutes

Cooking Time: 1 hour 30 minutes



Pavlova

  • 4 large egg whites
  • Pinch salt
  • 150g Whitworths for Baking Caster Sugar
  • 100g Whitworths for Baking Light Soft Brown Sugar
  • 1 heaped tsp corn flour
  • 1 tsp white wine vinegar
  • 1 tsp vanilla extract

Spiced Clemantines For the syrup

  • 300ml water
  • 100g granulated sugar
  • 2 tablespoons of orange liqueur, such as Grand Marnier
  • 1 cinnamon stick
  • 6 whole cloves
  • 1 star anise optional
  • 8 clementines

Pecan Praline

  • 100g Whitworths for Baking Caster Sugar
  • 200g pecan nuts
  • 300ml double cream, whipped to soft peaks
  • Whitworths for Baking Twist and Sprinkle

Pavlova

  • Preheat the oven to 180C.
  • Line a baking tray with baking paper. 
  • On the underside of the baking paper draw a circle approximately 15cm in diameter.
  • Whisk the egg whites to stiff peak stage. 
  • Add the Whitworths for Baking Caster and Light Soft Brown Sugar a spoonful at a time, until fully combined and the meringue mixture is thick and glossy.
  • Add the corn flour, vinegar and vanilla extract and fold through the meringue until thoroughly mixed.
  • Spoon the meringue mixture onto the baking paper and using the circle as a guide; spread the mixture to fill the circle, smoothing the top.
  • Place the Pavlova in the oven and immediately reduce the temperature to 150C.
  • Cook for 1 hour 30 mins. 
  • Turn the oven off and allow the Pavlova to cool with the oven door slightly open.

Spiced Clemantines

  • Pour the water and sugar into a large saucepan and heat gently to dissolve.
  • Add the liqueur, cinnamon stick, cloves and star anise, boil for 5 or 10 minutes until it becomes thick and syrupy. 
  • Set aside to cool.
  • Peel the clementines and remove any white pith.
  • Place the clementines in the warm syrup and leave to cool. 
  • Store in the fridge until they are ready to use.

Praline

  • Place the Whitworths for Baking Caster Sugar in a saucepan over a medium heat and allow the sugar to melt gently and cook for 3-4 until light golden in colour.
  • Add the pecan nuts and continue to cook for 1-2 minutes.
  • Pour the mixture onto a lightly oiled baking tray, spread out and leave to cool.
  • Once cooled and set, smash the praline into pieces.

To assemble

  • Place the cooled Pavlova on a large serving plate, spoon over the lightly whipped cream.
  • Remove the clemantines from the syrup and slice each one into 4 circles. 
  • Place the slices of clemantine on top of the cream.
  • Drizzle over a little of the syrup and scatter over the praline pieces.
  • Decorate as you wish with a stencil and Whitworths for Baking Twist & Sprinkle.
  • Serve immediately with a proud smile!

Top Tips

  • If you want to get ahead this Christmas -
  • The Pavlova can be made up to 4 days in advance and kept in an airtight container.
  • The clemantines can be prepared up to 3 days in advance and kept in the fridge.
  • The Praline can be made 2 days in advance and kept in an airtight container.

Recipe and photo credit by- Whitworths for Baking

Buche de noel log ...


A squidgy chocolate log with cream, fruit and more chocolate, make this a really special festive dessert.

It looks impressive and tastes even better!

A dessert that will put a smile on the face of adults and children alike.

The perfect pud to serve after dinner during the festive period.

Preparation time: 40 minutes

Cooking Time: 15 minutes


Ingredients

  • 150g Whitworths for Baking Caster Sugar
  • 6 large free range eggs, separated
  • 250g dark chocolate (70% cocoa)
  • Whitworths for Baking Superfine Icing Sugar, for dusting

Filling

  • 400ml double cream, lightly whipped
  • 150g raspberries, or canned cherries

Chocolate butter cream

  • 250g unsalted butter, softened
  • 450g Whitworths for Baking Super Fine Icing Sugar
  • 50g cocoa powder, sifted 
  • 2 tbsp milk

Method

  • Heat oven to 180C. 
  • Line a 23 x 33cm Swiss roll tin with baking paper.
  • Whisk the Whitworths for Baking Caster Sugar and egg yolks in a bowl until light and thick.
  • Melt the chocolate, allow to cool slightly and stir in the sugar mixture.
  • Whisk egg whites to stiff peaks in a large, clean bowl. 
  • Gently fold into the chocolate mixture using a large metal spoon. 
  • Pour the mixture into the prepared tin and bake for 12-14 mins until risen and springs back to the touch. 
  • Leave to cool in the tin for 5-10 minutes.
  • Lay a sheet of baking parchment on a board. 
  • With one bold movement, turn the cake onto the paper, then lift off the tin. 
  • Carefully peel away the baking paper and leave to cool completely.
  • Spread the whipped cream all over the cake and evenly spread out the fruit. 
  • With the long side opposite you, use the paper to roll up the cake. 
  • The cake may crack as you roll it, but don’t worry!
  • Cut approximately 1/3 rd of the cake, cut a thin slice off the smaller piece on the diagonal.
  • Transfer to a serving plate, placing the smaller piece on the side of the cake with the diagonal edge resting against the larger piece.
  • For the butter cream, beat the butter, then sift in the Whitworths for Baking Super Fine Icing Sugar and cocoa. Beat well, adding enough milk to create a smooth light butter cream.
  • Spread the butter cream over cake covering all the sponge. 
  • Use a fork to create a log effect.
  • Decorate with a dusting of Whitworths for Baking Super Fine Icing Sugar and serve.

Top tip

  • Decorate with fresh holly leaves, meringue mushrooms and chocolate bark to create a forest floor effect.

Chocolate Bark 

  • Simply melt chocolate, pour into a baking tray lined with baking paper, sprinkle with a little rock salt and finely chopped pistachio nuts. 
  • Leave at room temperature to set for 1-2 hours and break into pieces.


Recipe and photo credit by- Whitworths for Baking


Boozy Sultana Cupcake with Brandy Butter Frosting ...


Boozy Sultana Cupcake with Brandy Butter Frosting...

A very ‘adult’ cupcake with a festive flavour!

A tasty alternative to mince pies, sweet, indulgent and delicious!

The Brandy-soaked sultanas add great flavour and texture to a simple cupcake!

Creamy frosting, light sponge and a brandy kick give these lovely cupcakes a festive feel.

Preparation time: 30 minutes

Cooking Time: 15 minutes

Makes 15 cupcakes


Ingredients

  • 200g butter, softened
  • 175g Whitworths for Baking Light Soft Brown Sugar
  • 4 large free range eggs
  • 1 tsp vanilla extract
  • 200g self raising flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 100g sultanas
  • 100ml brandy

Brandy Butterscotch Sauce (to drizzle)

  • 125g butter
  • 175g Whitworths for Baking Light Soft Brown Sugar
  • 150ml double cream

Brandy Butter Frosting

  • 150g butter, softened
  • 300g Whitworths for Baking Super Fine Icing Sugar
  • 1-2 tblsp brandy

Method

  • Preheat the oven to 180°C/350°F/Gas 4. 
  • Line a muffin tray with cupcake cases.
  • Pour the brandy over the sultanas and leave to soak, ideally for an hour or two.
  •  Cream the butter and Whitworths for Baking Light Soft Brown Sugar together in a bowl for 2-3 minutes until pale and fluffy.
  • Add the eggs one at a time, beating well between each one. 
  • Add the vanilla extract, drain the sultanas and add to the batter, reserving the brandy, beat to combine.
  • Fold in the flour using a large metal spoon, to create a batter with a soft dropping consistency.
  • Fill the cupcake cases 2/3rds full with the cake batter, bake for 10-12 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean. 
  • Transfer to a cooling rack and allow to cool completely.
  • In a large mixing bowl cream the butter and Whitworths for Baking Super Fine Icing Sugar together until smooth, add 1-2 tblsp brandy and mix well to combine.
  • Pipe the butter cream onto the cupcakes, heat the butterscotch sauce ingredients and the reserved brandy in a small saucepan over a gentle heat until the ingredients have dissolved. 
  • Allow to simmer for 3-4 minutes until the mixture is thick and syrupy. 
  • Allow to cool for 15-20 minutes and drizzle over the cupcakes to decorate.


Recipe and photo credit by- Whitworths for Baking


Beefy Beetroot Cheeseburgers ...

A tasty family meal for the BBQ or for a mid-week supper – 

Baxters Baby Beetroot is added to lean minced beef burgers which are then topped with cheese, red onions, tomatoes and sliced beetroot and are served in a toasted roll for a burger extravaganza!

(Serves 4)


Ingredients

800g extra lean minced beef

100g Baxters Baby Beetroot, finely diced or grated

Black pepper

80g Cheddar cheese, cut into 4 slices

4 rolls

Salad leaves

1 small red onion, peeled and sliced into thin rings

1 large tomato, ends cut off and cut into 4 thin slices

4 slices Baxters sliced beetroot

Method

1. Combine the minced beef and diced/grated beetroot together and mix thoroughly with your hands until the mixture has come together. Add the back pepper to taste. Divide the mixture into four equal balls, each about 100g in weight. Shape them into an oval and pat them into an elongated burger-shaped. Place them in the fridge to chill for 30 minutes before cooking.

2. Cook the burgers on a barbecue or in a heavy based frying pan for four to five minutes on either side. A minute before serving, place a slice of Cheddar cheese on the tops of the burgers and allow the cheese to melt.

3. While the cheese is melting, toast the rolls, and then carefully split them open.

4. Put some salad leaves in to the toasted rolls and then place the cooked beetroot cheeseburger on top of the leaves, before adding the red onion rings, sliced tomato and finally a beetroot slice. Salt to taste at the table and serve with a side salad and chutney or relish.

Nutritional value per Burger:

Kcals = 572
Carbs = 27g
Total Fat = 41g
Saturated Fat = 13g
Protein= 55g

About this post- This is a free guest post by Baxters



Party Food Ideas ...

Garner’s Pickle and Mackerel/Smoked Salmon Bites


Ingredients

1 jar Garner’s Sweet Pickled Baby Onions

2 cold smoked salmon slices

1 fresh mackerel, filleted and skinned

Freshly milled black pepper

Method

Pre-heat grill to a medium high heat.

Cut fish into strips and season – no added salt required.

Weave two strips of salmon and one strip of salmon alternately fish with an onion onto cocktail sticks and place all the sticks on the grill pan lined with lightly oiled tin foil.

·Grill quickly to cook fish and warm up onion and serve immediately.

Makes approximately 10-12 sticks.

These can be assembled in advance much earlier in the day but best served warm straight from the grill.




Garner’s Mini Savoury Stax

Ingredients

1 jar Garner’s Original Pickled Onions

1 medium wholemeal loaf

200g smooth liver pâté of choice – or readymade hummus / mushroom pâté for vegetarians

A generous bunch of parsley

Mayonnaise

Freshly milled black pepper

Method

Use a scone cutter to cut out 4 circles from each slice of bread – or smaller ones if wished.

Place pâté in a bowl and using a knife or fork, mash it to soften and make it more spreadable.

Take two drained Original Pickled Onions and chop finely. Add to pâté and mix together.

Rinse, dry and chop parsley finely, retaining a little for garnish.

Place circles of bread on a chopping board and spread half the circles with pâté mix. Place remaining circles on top.

Use a little mayonnaise – or you can use leftover pâté - to lightly coat the sides of the “wheels,” then roll each one in the chopped parsley.

The herbs will stick to create a smart green overcoat!

Decorate as wished - a spot of pâté/ mayonnaise…and, naturally, slices or wedges of Garner’s Original Pickled Onions.

Makes approximately 16-20 portions.

You can make these earlier in the day and chill.




Sausage, Mash and Garner’s Pickled Onion Pots

Ingredients

1 jar Garner’s Pickled Shallots

4 medium potatoes, peeled

2 cold smoked sausages – you can use ready to eat ones, pre-cooked

25g butter

A little milk if necessary

Method

Boil potatoes in lightly salted water until soft. Drain and mash with butter and milk to achieve a creamy consistency.

Slice sausage obliquely into bite sized pieces and quarter pickled onions.

Place potato in small bowls, scatter with pickled onion pieces and spear in a few slices of sausage. Serve hot.

Serves 6-8 partygoers depending on size of bowls.

Garner’s Happy Chilli Peppers



Ingredients

1 jar Garner’s Sweet Pickled Baby Onions

4 mild green chilli peppers – the rounded ones

3tbsps couscous

1 heaped tsp of fresh chopped herbs – parsley/chives/basil

Freshly milled salt & pepper

Rapeseed oil to drizzle

Red pepper/pimento to garnish

Method

Pre heat oven 220 C/Gas 7.

Halve chillies and remove seeds. Place upwards like canoes on a baking tray and drizzle with rapeseed oil. Roast for 10 minutes to cook yet retain their shape.

Meanwhile place couscous in a small bowl and cover with boiling water straight from the kettle. Season and set aside to hydrate, stirring from time to time. Add herbs – and a pinch of chilli if wished.

Spoon teaspoons of warm couscous into the chillies and dot with wedges of the pickled onions – you can add a smile with a little pimento if wished!

This recipe needs the chubby chillies not the long thin ones!

About this post- This is a free guest post by Garner's


Wednesday, 28 November 2012

Beetroot Hash Cakes ...

Delicious little potato, corned beef and beetroot cakes that are perfect for a family supper dish. Serve these little cakes with baked beans for an added five-a-day boost or, with some steamed seasonal greens.

(Serves 4)


Ingredients

800g boiled potatoes

2 tablespoons rapeseed oil

1 x 140g tin of corned beef, finely diced

1/2 jar of Baxters Baby Beetroot, finely diced

Salt and pepper to taste

Method

1. Mash the potatoes in mixing bowl and then add the corned beef and beetroot mix well and then season to taste with salt and pepper.

2. Wet your hands, and then shape the red flannel hash mix into small cakes, like fish cakes; you should be able to make eight cakes, depending on size, but these can be adjusted according to your families’ requirements for adults and children.

3. Heat up the oil in a large heavy-based frying pan over a medium to high heat, and when the oil is hot, add the red flannel hash cakes and then turn the heat down to low - medium.

4. Cook the cakes on one side for 3 to 5 minutes, until they are crispy and golden brown, and then gently turn them over with a fish slice and continue to cook for another 3 to 5 minutes, before serving them immediately.

5. NB: These cakes are best made 1 hour ahead of time and chilled in the fridge before cooking, this makes them easier to handle and less likely to break up in the pan.

Nutritional value per serving (2 Hash Cakes):
Kcals = 283
Carbs = 37g
Total Fat = 10g
Saturated Fat = 2.7g
Protein = 13g

About this post- This is a free guest post by Baxters


Spiced Hot Chocolate ...


Makes 1


You will need

  • 250ml milk
  • Large pinch allspice
  • Finely grated zest of ½ orange
  • 50g good quality plain chocolate (70% cocoa solids), broken into small pieces
  • 1 large glug of Amarula

Method

  • Place the milk, orange zest and allspice into a small saucepan and very gently bring to the boil.
  • Remove from the heat and stir in the chocolate until it has completely melted.
  • Strain through a small sieve or tea strainer into a cup.
  • Then there’s the best bit – add a good glug of Amarula.
  • Stir in and enjoy.
  • PS…
  • If you are feeling really indulgent, add a dollop of whipped cream, marshmallows and/or grated chocolate on top.

Recipe and photo credit by -

Created by celebrity chef Jo Pratt



Who's Keeping Look out? : Wordless Wednesday Linky ...

Welcome to Wordless Wednesday hosted by Clairejustineoxox and Judyh-jsThoughts where you can link up your Wordless / not so Wordless Wednesday photo posts each week...


Tuesday, 27 November 2012

Mini Chilli Toad In The Hole ...


As a big toad in the hole fan, I just love this idea!!

Cooking Time: 45 mins - 1 hr

Serves: 6

  

  • Ingredients

To make 12 mini toads in the hole:

  • 150g plain flour
  • 2 large eggs
  • 150ml milk
  • 150ml water
  • 2 rounded tblsp Sacla' Fiery Chilli Pesto, 
  • plus extra to serve 
  • 6 thin slices pancetta, halved (works equally well with bacon)
  • 12 cocktail sausages
  • vegetable oil
  • 2 small red onions, peeled & cut through the root into 6 wedges
  • 12 small cherry tomatoes
  • salt & freshly ground black pepper

  • You will also need a 12-hole muffin tin.

Instructions

  • Preheat the oven to 190°C, 375°F, Gas Mark 5.
  • Sieve the flour into a bowl, then make a well in the centre, break the eggs into it and add some seasoning.
  • Using a small whisk, whisk the eggs into the flour incorporating the flour around the edges as you do.
  • Gradually add the milk and water and whisk until smooth.
  • Add the chilli pesto and whisk again to combine.
  • Set aside at room temperature whilst you cook the sausages - this is thought to improve the batter.
  • Wrap the pancetta around the sausages and add to a small roasting tin.
  • Drizzle over a little oil and toss to lightly coat.
  • Cook on the middle shelf for about 15 minutes until the sausages are lightly browned and the pancetta has crisped up, then remove.
  • Increase the heat to 220°C, 425°F, Gas Mark 7.
  • Next, pour enough oil to just cover the base of the muffin tins and preheat for 3-4 minutes until searing hot.
  • Arrange a sausage, a piece of red onion and a cherry tomato in each tin, and quickly pour the batter around them to three-quarters fill.
  • Bake on the middle shelf of the oven for 20-22 minutes until slightly risen and golden - they will not rise much due to the addition of the sausages and vegetables.
  • Loosen from the tins and serve straight away with extra pesto to taste.

Recipe and photo credit by - Sacla


Fiery Chilli Pesto Garlic Bread...


Cooking Time: Up to 30 Minutes

 Serves: 4


Ingredients

  • 1 large ciabatta
  • 175g butter, softened
  • 2 level tblsp Sacla' Fiery Chilli Pesto or Sacla' Fresh Fiery Chilli Pesto
  • 1 large clove garlic, peeled & crushed
  • 1 heaped tblsp roughly chopped flat-leafed parsley
  • 40g Sacla' Sun-dried tomatoes, roughly chopped
  • 8 roughly torn chunks of mozzarella
  • salt


Instructions

  • Cut deep slits into the ciabatta, ensuring you don't cut all the way through.
  • Mix the butter, Pesto, garlic, parsley and a pinch of salt in a bowl, then add the sun-dried tomatoes and mozzarella.
  • Generously spread the now deliciously flavoured butter into each slit.
  • Wrap the whole ciabatta in foil, place on a baking tray and pop into a preheated oven (200°C, 400°F, Gas Mark 6).
  • After 5 minutes, open up the foil and turn it back and cook for a further 3-4 minutes to crisp up the top and to allow the mozzarella to melt a little.
  • Great for sharing with friends, tuck in and enjoy!
  • Experiment with different flavours, why not try Sacla' Spicy Tomato & Pepper or Sun-Dried Tomato & Garlic Stir-ins instead of Fiery Chilli Pesto?


Recipe and photo credit by - Sacla



Parmesan-Pesto Cheese Straws ...


Cooking Time: 30 - 45 mins

Serves 12

Ingredients

  • 1 x pack ready-made all butter puff pastry (approx 375g)
  • plain flour, for dusting
  • 2 rounded tbsp Sacla' Classic or Organic Basil Pesto or Fresh Classic Basil Pesto
  • 2 rounded tbsp Sacla' Sun-Dried Tomato Pesto
  • 110g Cheddar, roughly grated
  • 25g Parmesan, finely grated
  • 1 egg yolk, beaten


Instructions

  • First of all dollop each pesto onto separate pieces of kitchen paper to soak up any excess oil.
  • Cut the pastry into quarters and on a lightly floured surface roll each one out to make approx 16cm x 18cm rectangles.
  • Spread 2 of the pastries with the basil pesto and the others with the tomato pesto, taking it right to the edges. 
  • Next, sprinkle the Cheddar and the Parmesan over the pastries and lightly press down with your hand to make the cheeses stick to the pesto.
  • Cut the pastry into ½ cm wide strips - the mixture should make about 48 straws.
  • Take each strip and twist each end in opposite directions until it is evenly twisted.
  • Lay them well spaced apart on baking trays and then brush the plain part of the pastries with the beaten egg.
  • Ideally leave to chill for 30 minutes, but if you can't wait, bake the straws in a pre-heated oven (190°C, 375°F, Gas Mark 5) for 8-10 minutes until crisp and golden.
  • Just scrumptious.




Recipe and photo credits  Sacla


Monday, 26 November 2012

Slow cooked Stew And Dumplings : Creative Mondays Blog Hop...

Hello and welcome to Creative Mondays hosted by Clairejustineoxox and Judy-H-JS Thought where you can link up all your creative post each week....

So cold this week I have got my slow cooker out and been making some stew, this is our favourite recipe...

Serves 4-6 made in large slow cooker...




Friday, 23 November 2012

Thursday, 22 November 2012

Hotel Chocolat Christmas Wreath Review..


My children are already on the Christmas countdown. They are writing their Christmas lists to send to Santa, planning what seasonal films they want to watch and checking every morning to see if there has been some snow!! 
Even as an adult there is a sense of excitement in the air with the Christmas trees up in most of the town centres we have visited this week. What really get me in the spirit this week was when  I received this rather wonderful Christmas Wreath to Review from the lovely people at Hotel Chocolat.


The Purist Festive Wreath arrived safely and was perfectly package up so as not to break in transit. Wrapped in bubble wrap the chocolate wreath was firmly placed in a slim cardboard package.This is such a wonderful wreath, after gazing at its beauty for some time the hunger pangs kicked in, thoughts then turned on how best to break into bit size pieces.

 I took the chocolate out and tried to break it by hand,wow, no way can this be done,off I went to find a hammer. Not having any nut hammers in the house out came the big one!! I placed the chocolate inside the box and began to smash away.


 The Christmas wreath is made from dark chocolate and packed full of crunchy high quality nuts and sweet raisins. This is such a lovely gift and you only need a little at a time or not!! sweet and yummy.


About the Purist Festive Wreath

A stunning centrepiece featuring rare 70% dark chocolate made with fine Arriba cocoa grown by a farmers’ cooperative in the Napo region of Ecuador – with plenty of rich and fragrant cocoa notes and hints of vanilla. Contrasted with the crunch of premium Piedmont hazelnuts and Marcona almonds, and the succulence of jumbo golden raisins. Made to slice and share. Serves 8.


Country of Origin: Ecuador

Number of Chocolates: 1

Weight: 450g

Priced £25-00

About this review - I was sent the wreath for the purpose of this review. All thoughts are my own honest opinion and I was not paid for this post...

Brilliant Beetroot Chocolate Fudge Brownies...



Beetroot and chocolate go perfectly together. Did you know vinegar used to be added to eggless cakes during the war as a raising agent – so beetroot in malt vinegar is perfect for those sweet treats!

These are not as naughty as normal chocolate brownies, and you can be sure that you are all getting one of your five-a-day too, plus, they make PEREFECT school lunch box treats for the children.

 (Makes 20 small squares)

Ingredients

  • 1 x 540g jar of Baxters Baby or Sliced Beetroot, well drained and roughly chopped into small pieces
  • 100g butter or margarine, softened
  • 200g chocolate, minimum of 70% cocoa solids
  • 250g soft brown sugar
  • 3 large eggs
  • 100g plain flour
  • 25g cocoa powder

Method

  • Preheat the oven to 180C/Gas Mark 4/Fan oven 160C. 
  • Grease and line a 20 x 30 baking or roasting tray.
  • Break the chocolate up into small squares, put them into a microwavable bowl, cover and heat on high in the microwave for 2 minutes, to slightly soften them.
  • Place all the ingredients into a large bowl and with a hand held electric mixer, whisk them all together for 2 to 4 minutes, until everything is amalgamated and there are no visible lumps.
  • Pour the mixture into the prepared baking tray and bake for 40-45 minutes or until well risen all over; the middle of the brownies should feel a little soft under the centre of the crust and may wobble a bit, this is fine as they will firm up on cooling.
  • Cool completely in the tin, before cutting into squares.

Tip

  • Make sure that the beetroot is well drained and if you wish, you can rinse them in some water; the vinegar flavour will not be discernible when you eat them!

Nutritional value per square

  • Kcals = 250
  • Carbs = 30g
  • Total Fat = 13g
  • Saturated Fat = 7g
  • Protein= 4g


Recipe and photo credit by - Baxters


Wednesday, 21 November 2012

Rosy Roast Beetroot Roots ...


A delectable and easy vegetable accompaniment for the Sunday roast, or for any mid-week family supper, such as grilled chops, sausages or baked ham.

 (Serves 4)


Ingredients

  • 1 jar of Baxters Baby Beetroot, cut into halves or quarters
  • 300g carrots, peeled and cut into batons
  • 450g potatoes, peeled and cut onto chunky wedges
  • 2 large onions, peeled and cut into quarters
  • 4 tablespoons rapeseed oil
  • 2 tablespoons Balsamic vinegar
  • Salt and pepper


Method

  • Pre-heat a frying pan, heat rapeseed oil in pan and then add vegetables to colour.
  • Preheat the oven to 200°C (400°F, gas mark 6).
  • Place carrots, potatoes and onions in a large roasting tray.
  • Add the Balsamic vinegar, and then season with salt and pepper and mix well.
  • Roast minutes for 25 before adding the baby beetroot then place back in the oven for a further 20 until the carrots, potatoes and onions are soft and charred around the edges; keep basting the vegetables throughout cooking with the oil and vinegar dressing.
  • Once out of the oven finish the dish with cooked baby beetroot.
  • Serve immediately.

Nutritional value per serving:

Kcals = 183
Carbs = 31g
Total Fat = 4g
Saturated Fat = 1g
Protein= 3g

Recipe and photo credit by - Baxters



Dusk At Fantasy Island : Wordless Wednesday Blog Hop...

Welcome to Wordless Wednesday hosted by Clairejustineoxox and Judyh-jsThoughts where you can link up your Wordless / not so Wordless Wednesday photo posts each week...


Tuesday, 20 November 2012

Honestly Healthy Mince Pies...

Honestly Healthy Chef, Natasha Corrett, has created a special Christmas recipe for healthier Mince Pies.


Serves 6 - 8
Ingredients

Mince Pie Filling

  • 1/2 cup of Dried Blueberry
  • 1/2 cup of Dried Sugar Free Cranberry
  • 1 cup of Sultanas
  • 1 Orange Rind and half its juice
  • 1 Lemon Rind
  • 1/4 tsp of Grated Nutmeg
  • 1 tsp of Cinnamon
  • 3 tbsp of Agave

Pastry

  • 1/2 cup of Rice Flour
  • 1/4 cup of Chick Pea Flour (gram)
  • 1/4 cup of Corn Flour
  • 4 tbsp of Coconut Palm Sugar
  • 1/2 cup of Vegan Butter (Vitagquell)
  • 1 tbsp Xantham Gum
  • Pinch of Himalayan Salt
  • 1/2 tsp of Vanilla Essence

Method

  • Preheat the oven to 170oC.

For the pastry

  • Cream the butter, sugar and vanilla essence together in a bowl.
  • In a separate bowl mix together both flours, xantham gum and salt.
  • Now combine the content of both bowls and mix together with your fingers to form dough.
  • Knead for a minute and then roll into a ball and wrap in cling film, leave this in the fridge for 30 minutes.

For the filling

  •  Combine all the ingredients and put them in the food processor or blender, pulse the ingredients until it is a rough consistency.
  • Lay out your muffin tray and line with a little of the vegan butter.
  • Roll the pastry on a rice-floured surface until 3mm thick.
  • Then using a cutter, stamp out rounds and re-roll the trimmings to get 14. 
  • Use the cut-outs to line the base of the tins.
  • Dollop 1 tbsp of mincemeat on each pastry cut out (don’t overfill as it will bubble out in the oven) then with a star shaped cutter cut out 14 stars (or any shapes you would like!) and place over the top of the mincemeat pushing the edges of the stars down to the bottom pastry rim.
  • Put the mince pies into the oven, after 15 minutes take the mince pies out of the oven and leave to cool.
  • Once cool dust the mince pies with rice flour.


Recipe and photo credit by- This is a free guest post by Honestly Healthy Food


Monday, 19 November 2012

Creative Mondays Blog Hop...

Hello and welcome to Creative Mondays hosted by Clairejustineoxox and Judy-H-JS Thought where you can link up all your creative post each week....
This week I've been so busy getting creative here and changing everything from the layout,header pictures and food pages, I've not had much spare time for anything else!!

So I'm sharing some pictures of the Broadmarsh Shopping Centre in Nottingham from my phone as their all trimmed up...

 

Saturday, 17 November 2012

Blackberry And Blueberry Christmas Cake...



A lighter alternative to the traditional cake

If you are not a fan of heavy dried fruit cakes then try this light almondy sponge cake speckled with blackberries and blueberries drizzled with glace icing.


Serves 8

Preparation time: 25 minutes

Cooking time: 40-50 minutes

To decorate: 5 minutes

What you need

  • 175g (6oz) mixed blackberries and blueberries, if the blackberries are very large, cut them in half
  • 175g (6oz) self-raising flour
  • ½ tsp baking powder
  • 175g (6oz) butter, at room temperature
  • 175g (6 oz) caster sugar
  • 3 medium eggs, beaten
  • 75g (3oz) ground almonds
  • Few drops almond essence, optional

To decorate


  • 175g (6oz) icing sugar
  • tsp cold water
  • 3 tbsp toasted flaked almonds
  • Few extra blackberries and blueberries or a few halved strawberries

Method

  • Preheat the oven to 180C/350F/Gas Mark 4.
  • Brush inside a 23cm (9 inch) diameter or 1.5 litre (3 pint) fluted ring mould with a little oil.
  • Add the blackberries and blueberries to a small bowl with 2 tablespoons of the flour and gently stir together until the berries are coated.
  • Add baking powder to the remaining flour.
  • Cream the butter and sugar together in a large bowl with a wooden spoon or electric mixer until light and fluffy.
  • Gradually mix in alternate spoonfuls of beaten egg and remaining flour, beating well after each addition and continuing until both have all been added.
  • Stir in the ground almonds and almond essence if using, then fold in the flour coated berries.
  • Spoon the mixture into the cake tin and level the top.
  • Bake for 40-50 minutes or until well risen, the top is golden and a skewer comes out cleanly when inserted into the cake.
  • Leave to cool for 30 minutes then loosen the edges of the mould, turn out on to a wire rack and remove the mould.
  • Leave to cool completely.
  • Sift the icing sugar into a bowl, gradually mix in just enough water to mix to a smooth icing that will slowly fall from a spoon.
  • Transfer the cake to a serving plate, drizzle the icing over in zig zag lines, decorate with a few extra berries and sprinkle with the flaked almonds.
  • Leave to stand for 15 minutes or so for the icing to set, then cut into thick slices and serve.

Tip:

  • As the cake has lots of fresh fruit in the mixture it is best eaten within 2 days.


Recipe and photo credit by- Seasonal Berries



Chicken Liver Pate with Blackberry Chutney...


Impress your friends : Chicken Liver Pate with Blackberry Chutney /  Brandied chicken liver pate with quick cook blackberry and red onion chutney

Making your own party canapés needn’t be fiddly. The pate can be made in less than 15 minutes the day before then simply spread on toasted ciabatta and topped with a little watercress and a spoonful of this very moreish blackberry chutney.

Serves 8

Preparation time: 25 minutes

Cooking time: 26-32 minutes

Chilling time: 3 hours or overnight

Pate

250g (9oz) pack frozen chicken livers, defrosted

1 tbsp olive oil

1 onion, chopped

25g (1 oz) butter

2 garlic cloves, finely chopped

2 tbsp brandy

150ml (1/4 pint) chicken stock

Little salt

½ tsp roughly crushed black peppercorns

Chutney

2 tbsp olive oil

2 large red onions, halved, thinly sliced

50g (2 oz) light muscovado sugar

3 tbsp cider vinegar

150g (5oz) blackberries

To serve

1 ciabatta bread

Handful watercress

Method

1 To make the pate, add the chicken livers to a sieve, rinse with cold water, drain well then tip out on to a chopping board. Roughly chop, discarding any central white cores.

2 Heat the oil in a frying pan, add the onion and fry for 5 minutes until softened and just beginning to turn golden. Add the butter, heat until melted then mix in the
garlic and chicken livers. Fry for 3-4 minutes, stirring until the livers are browned but still pink in the centre.

3 Add the brandy, heat until bubbling, then flame with a lit taper or long match. Stand well back until the flames subside, then stir in the stock, salt and peppercorns. Cook over medium heat for 3-4 minutes until some of the stock has evaporated. Allow to cool then blitz in a food processor or liquidiser until smooth. Spoon into a dish, cover and transfer to the fridge when cool enough. Chill for 3 hours or overnight.

4 To make the chutney, heat the oil in a large frying pan, add the onions and fry for 10 minutes, stirring until softened. Stir in the sugar and fry for 5-10 more minutes, stirring more frequently until the onions are caramelised.

5 Mix in the vinegar, blackberries and a little salt and pepper and cook for 3 minutes until the blackberries are just cooked through. Take off the heat, spoon into a clip jar, cover and leave to cool.

6 To serve, slice and toast the bread, cut each slice in half again then spread with the chilled pate, a leaf or two of watercress and a generous teaspoonful of the chutney. Arrange on a large plate and serve with drinks.

Tip: Store any leftover chutney in the fridge as it has only small amounts of vinegar and sugar.


About this post- This is a free guest post by Seasonal Berries


Friday, 16 November 2012

16/11 Link Up Your Favourite Posts This Week : Welcome To The Weekend Hop ...

Welcome to the weekend hop where you can link up some of your favourite post of the week. Simply link up to 3 different post or just your main blog....

clairejustineoxox
 

Roast Poussin With Blackberry Cumberland Sauce ...

Special dinner -If you are not planning a large Christmas lunch, why not opt instead for a special dinner for two; serve these quick to roast baby chickens with delicious blackberry sauce flavoured with orange rind, winter spices and just a hint of redcurrant jelly. What’s more, there’s not a Brussel sprout in sight!


Serves 2

Preparation time: 25 minutes

Cooking time: 45 minutes

You will need

2 x 500g (1lb 2oz) baby poussin

40g (11/2oz) butter

Salt and freshly ground black pepper

6 fresh bay leaves

4 rashers streaky bacon

175g (6oz) shallots, peeled, halved if large

450g (1lb) baby new potatoes, washed

2-3 tbsp olive oil

Sauce

½ orange

6 tbsp red wine

2 tbsp water

1 tbsp redcurrant jelly

Large pinch ground ginger

Large pinch ground cinnamon

1 tsp caster sugar

1 tsp Dijon mustard

100g (4oz) small blackberries

Watercress or rocket salad to serve

Method


1 Preheat the oven to 190C/375F/Gas Mark 5. Rinse each poussin inside and out with cold water, drain well then put in a roasting tin. Dot the breast of each with the butter then season with salt and pepper and put 2 bay leaves and 2 rashers of bacon on the top of each. Loosely cover the poussin with foil folding down over the sides. Add the shallots, potatoes and remaining bay leaves to the roasting tin, drizzle with the olive oil and sprinkle with a little salt and pepper.
 
2 Roast for 45 minutes, removing the foil and bacon from the poussin for the last 20 minutes and turning the potatoes and shallots and basting with the pan juices until golden. To test the poussin are ready, insert a small sharp knife or skewer through the thickest part of the leg into the breast, the juices will run clear when ready.

3 Transfer the poussin and vegetables to a serving plate, cover with foil and keep hot in the turned off oven, allowing the poussin to rest while you make the sauce.

4 To make the sauce, pare the rind from the half the orange with a vegetable peeler then cut into very thin shreds. Squeeze the juice, add both to a small saucepan with the red wine, water and redcurrant jelly. Add the spices, sugar, mustard and a little salt and pepper. Bring to the boil then cook over a medium heat, stirring until syrupy. Add the blackberries and simmer gently for 3 minutes until the berries are just cooked.

5 Serve the sauce with the roasted poussin, potatoes and shallots and a side dish of watercress or rocket salad.


Tips

* Pare the rind from the half the orange with a vegetable peeler before you cut it, that way it is easier to do then squeeze it afterwards.

* Rather than cooking two poussin, you could also give a small everyday chicken the five star treatment. Roast with butter, bay leaves and bacon for the timings given on the wrapper, then add the potatoes, shallots, bay and olive oil for the last 45 minutes of cooking, removing the foil 20 minutes or so before it is ready so that the skin can brown.

About this post- This is a free guest post by Seasonal Berries


 

Thursday, 15 November 2012

Chilled Blackberry Soufflés...

Retro favourite- This is a great dessert for a special dinner as it can be made early on in the day and left to set in the fridge. Just peel away the paper before you serve them. If you would like to decorate the soufflés, add a few tiny blackberries and mint leaves to the top or dust lightly with a little sifted icing sugar at the very last minute.



Serves 6

Preparation time: 30 minutes

Cooking time: 10 minutes

Chilling time: 4 hours

What you will need


350g (12 oz) blackberries

7 tbsp water

4 tsp powdered gelatine

4 medium eggs, separated

150g (5 oz) caster sugar

250ml (8 fl oz) double cream

2 tbsp fresh chopped mint, optional

Method


1 Wrap 6, 125ml (4fl oz) individual soufflé dishes with a double strip of non-stick baking paper so that the paper encircles the dishes completely and is about 4cm (11/2inch) above the top of each dish and tie with string.

2 Add the blackberries to a saucepan with 2 tbsp water, cover and cook gently for 5 minutes then puree in a food processor or liquidiser until smooth. Press through a sieve to discard the seeds.

3 Meanwhile add the remaining water to a small heatproof bowl, sprinkle the gelatine over the surface making sure that all the dry specks of gelatine are absorbed by the water. Leave to soak for 5 minutes then put the bowl in a small saucepan of gently simmering water and heat for about 5 minutes until the gelatine has dissolved and become a clear liquid.

4 Add the egg yolks and sugar to a large heatproof mixing bowl set this over a saucepan of gently simmering water and using an electric mixer, whisk the eggs and sugar together until very thick and pale, this should take about 10 minutes. To test remove the bowl from the pan and lift the whisk above the mixture it should leave a ribbon like trail that stays on the surface for a few seconds. If your electric whisk is on a fixed stand this will work just as well but will just take a few more minutes to get the mixture really thick.
  
5 Gradually trickle the dissolved gelatine into the egg yolk mixture in a thin steady stream as you fold it in with a large metal spoon. Add the blackberry puree and gently fold into the egg yolk mixture.

6 Wash and dry the whisk carefully then whisk the egg whites in a second large bowl until they form moist looking peaks. Using the still dirty whisk, whip the cream in a second smaller bowl until it forms soft swirls.

7 Fold the cream into the blackberry mixture, then gently fold in a spoonful of the egg whites to loosen the mixture. Add the remaining egg whites and chopped mint and gently fold together.

8  Pour or spoon the mixture into the lined dishes so that the soufflé mixture is above the top of the dishes but contained within the paper collar. Chill for 4 hours or until set.

To serve, remove the string then loosen the paper and peel away using a small sharp knife. Stand the dishes on small plates or a tray and decorate with extra blackberries and tiny mint leaves. Serve immediately.

About this post- This is a free guest post by Seasonal Berries



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