Categories
Family Favourites Fish Starters

Mackerel Pate with Fionas Beetroot Chutney

  • For six
  • 200gm skinned boned smoked mackerel fillet
  • 250gm light cream cheese eg philly light
  • 75gm butter-melted gently
  • 2 teaspoons horseradish sauce
  • juice of half a lemon
  • good grind of black pepper

Put all into a food processor and whizz until smoothish
Scrape into a container, cover and place in fridge until firmed up. Serve with thin toast and beetroot chutney if available-see recipe

Will freeze really well just defrost in fridge overnight

Categories
Cakes and Muffins Family Favourites

Christmas Morning Muffins

  • Makes about 12 depending on their size. I use a bun tin and cake cases.
  • 200g Plain flour
  • 3 teaspoonfuls of Baking Powder
  • 1/4 teaspoon of Sodium Bicarb
  • 75g Demerara sugar. NOT any other, texture is important.
  • 1/4 teaspoon Nutmeg
  • 1 Small Orange or Clementine
  • 50ml Milk (Approx)
  • 60g Unsalted butter, melted
  • 1 Large egg
  • 150g Dried cranberries
  • For the topping
  • 2 teaspoonfuls of Demerara sugar
  • 1/2 teaspoon ground Cinnamon

Heat oven to 200C

Combine the dry ingredients in a large bowl. Squeeze the orange/clementine and add the juice to a measuring jug. Add milk to the 150ml mark. Add the egg and melted butter to this and beat to combine. Pour this into the dry ingredients and stir only to combine.
LUMPY BATTER=LIGHT MUFFINS
Lastly fold in the cranberries and fill the muffin cases. mix the sugar and cinnamon and sprinkle over the tops.
Put in oven for 20 minutes.
EAT AS SOON AS POSSIBLE!

Categories
Beef Family Favourites Hot & Spicy Lamb Main Courses

Chinese braised lamb or beef

  • For eight portions
  • 4 tbsp tasteless oil- I used rapeseed
  • 6 garlic cloves thinly sliced
  • 1 thumbsized piece of fresh ginger peeled and sliced into fine matchsticks
  • 2 red onions halved and sliced
  • 1 red chilli deseeded and sliced fine
  • 1.5kg lamb neck fillets in bite size pieces or ox cheek beef.
  • 2 tbsp plain flour
  • 2 teasp chinese five spice powder
  • 2 teasp sugar
  • 3 tbsp chinese cooking wine or dry sherry
  • 3 tbsp dark soy
  • 500ml beef stock

Heat half the oil in a large casserole dish. Fry the onions garlic ginger and chilli for a minute or two until softened.Tip onto a plate.
Toss the lamb in the flour and fry in batches until browned using the rest of the oil.Put aside on a plate.
Add five spice and ginger mix to pan and stir then add sugar, lamb and wine ,scraping up any meaty bits.
Pour in soy and stock, bring to a simmer. cover tightly and place in fan oven at 130 for three hours stirring halfway.

Serve with boiled rice and steamed greens. Tenderstem broccoli is real nice with this dish

Categories
Desserts Family Favourites

White Chocolate Cheese Cake

  • SERVES 10-12
  • Oreo biscuits 16
  • Butter, melted 50g
  • Creme fraiche 200ml
  • Philadelphia cream cheese 600g
  • Sugar 200g
  • Cornflour 20g
  • White chocolate, melted 220g
  • Essence of vanilla 2.5ml
  • Eggs, lightly beaten 4
  • White chocolate Shavings to serve

Heat the oven to 140C/fan oven120C. Line a 20cm springform cake tin with non stick baking paper. Put the Oreo biscuits into a food processor and make into crumbs, then add the melted butter whilst still running. Put into prepared tin and press flat. Chill
Use an electric mixer to beat together the cream cheese, creme fraiche, sugar and cornflour. Add the melted white choc (I melt it in the microwave).Stirin the eggs, Add the vanilla essence and make sure all is mixed well and pour over the cookie base. Bake for 70 minutes- time is very important. Turn off the oven and leave the cheesecake in for a further hour. Chill overnight then cover surface with grated white chocolate. Loosen the ring and put on serving plate. Try not to eat too much!!!

Categories
Beef Family Favourites Main Courses

Auld Grannies meat loaf

  • Minced Bacon 1lb
  • Lean Minced Beef 1lb
  • Mincked Pork 1/2lb
  • White sliced Bread 3 slices
  • English Mustard Powder 2 teaspoonfuls
  • Eggs, small 2

Make bread into crumbs in food processor. Mix all the ingredients together by hand till well blended. Place in a loaf tin. Cover tightly with foil and put in to a roasting tin which is half filled with water.
Cook for 1 1/2 hours at 150 Fan oven

Categories
Family Favourites Hot & Spicy Side Dishes Starters

Vietnamese Spring Rolls

  • Enter the ingredients here

Enter the method here

Categories
Family Favourites

Oatmeal and Seed Bread

  • 1 packet easiblend yeast
  • 320gm strong wholemeal flour
  • 80gm rye flour
  • 2 tsp jumbo oats
  • 2tsp linseeds
  • 2tsp sesame seeds
  • 2 tsp sunflour seeds
  • 2tsp wheat bran
  • 2tsp saly
  • 300ml water at room temp
  • 20ml veg oil NOT olive
  • 20ml honey

Put all the ingredients into breadmaker in the order given. Select medium size nad medium crust

Categories
Cakes and Muffins Desserts Family Favourites Vegetarian

Marathon Scones

This recipe was very kindly given to me when visiting a town called Marathon near the Big Bend national park in Texas. the lady who made them first was Barbara Novovitch. Do try this they are great.
INGREDIENTS

  • 2 cups plain flour
  • 1 tbsp baking powder
  • 1/2 teasp salt
  • 1/4 cup sugar
  • 1/2 cup chopped dried fruit (Apricots Prunes Mango Blueberries Cranberries Papaya all work well or any mixture)
  • 1/4 cup raisins
  • 1 1/4 cup double cream
  • Glaze 1oz of butter melted and a little more sugar

Combine flour, baking powder,salt,sugar, dried fruit and raisins in a bowl. Stir in the cream with a fork mixing until the dough holds together in a sticky mass. Lightly flour a board and turn out the dough kneading it eight or ten times until it holds together well. Pat into a circle about 10 inches round. Paint the melted butter on top and sprinkle on the extra sugar. Cut into 12 wedges and place on an ungreased baking sheet about 1 inch apart. bake at 220deg C or 200 in fan assisted oven for 16 to 17 minutes until golden brown,

THESE ARE BEST ON THE DAY THEY ARE MADE

Categories
Chicken Family Favourites Pork Side Dishes

Grannie’s Stuffing

  • 1 cup oatmeal (not porridge oats)
  • 1 onion, chopped
  • 4 oz sausage meat (pork)
  • 2 oz bacon, smoked streaky, chopped
  • 2 tablespoons chicken stock
  • Extra bacon needed to cover when cooking if not being cooked in the bird.

Cook (fry off) sausage and bacon in a skillet breaking up the sausage. When cooked, add the oatmeal and stir in the stock. That’s it.
Either put in a bird (best) or heat up in an oven-proof dish with a few strips of bacon on top. Say half an hour at medium oven.

Categories
Family Favourites Starters

Tomato & Pepper Tarts

  • 4 red peppers
  • Extra virgin olive oil
  • Sea salt and black pepper
  • 150g/51/2oz large cherry tomatoes, halved
  • 375g/13oz puff pastry
  • 1 egg yolk mixed with
  • 1 tbsp milk
  • 1 tsp thyme leaves
  • 100g/31/2oz dolcelatte, cut into 1cm/1/2in dice

1. Heat the oven to 150C/300F/Gas 2. Remove the cores and seeds from the peppers and cut into quarters. Place on a roasting tray, pour over some olive oil and season. Cover with foil and roast for 2 hours, then remove the foil and roast for a further 30 minutes. For the last hour of cooking, place the tomatoes, cut side up, on a separate dish, pour over some olive oil, season and roast. Remove the vegetables and allow them to cool.

2. Turn up the oven to 190C/375F/Gas 5. Roll out the pastry thinnly, cut out 4 x 13cm/5in circles and place them on a baking sheet. Arrange the peppers on the circles, skin side up, with the tomatoes on top, leaving a small rim. Brush the edge of the tarts with the egg and milk mixture and bake for 20 minutes until the pastry is golden and risen at the edges.

3. A couple of minutes before the end of the cooking scatter the thyme and cheese over the tarts then return to the oven. Serve hot or at room temperature.

Serves 4

Categories
Family Favourites Holidays Pork Side Dishes Starters

Italian Meatballs

  • 1 small aubergine
  • 450g/1lb minced lean pork
  • 1 level tsp fennel seeds, crushed
  • 1/4 level tsp chilli flakes, or to taste
  • 3 garlic cloves, crushed
  • 4 level tbsp chopped flat-leaf parsley
  • 3 tbsp red wine
  • Oregano leaves to garnish

Preparation time: 15 minutes plus cooling
Cooking time: 50 minutes

1. Pierce a whole unpeeled aubergine in several places and bake at 180C/350F/Gas 4 for 40 minutes or until it’s soft. Allow to cool. Remove the stalk, strip off the skin and chop the flesh.

2. Put the aubergine and remaining ingredients into a large bowl, season with salt and pepper and mix together, using your hands, until thoroughly combined.

3. With wet hands, roll the mixture into balls. Line a grill pan with foil, shiny side up, and oil lightly. Cook the meatballs under a preheated grill for 3-4 minutes on each side. Serve with a tomato sauce and noodles and garnished with oregano.

Serves 4

Categories
Family Favourites Holidays Lamb Main Courses

Kidneys Turbigo

This recipe was one of my Dad’s favourites!IMG_0738

  • 5 lambs kidneys
  • 2 onions chopped
  • 50g/2oz butter
  • 112g/1/4lb button mushrooms, quartered
  • 1 dessertspoon plain flour
  • 1 tsp tomato puree
  • 1 tbsp sherry
  • 71/2 fl oz brown stock
  • 1 bayleaf
  • salt and pepper
  • 2 slices of stale bread
  • oil
  • parsley, chopped

1. Blanch the onions and drain. skin kidneys, cut in half lengthways and core.

2. Heat a saute or deep frying pan, drop in the butter and, when it is foaming, put in the kidneys and saute briskly until evenly browned.

3. Lift out kidneys and put in chipolata sausages, lower the heat and cook until brown on all sides. Take them out, add the mushrooms, shake over a brisk heat for 2-3 minutes, then draw pan aside.

4. Stir in the flour, tomato puree, sherry and stock and bring to the boil; add the bayleaf and season. Slice sausages and kidneys and put in the pan. Cover and simmer gently for 20-25 minutes, or until tender.

5. Make some Yorkshire Pudding cases in which to serve although Classically Kidney Turbigo is served with bread croutes.

Categories
Chicken Family Favourites Main Courses

Orange Glazed Chicken with Coriander

  • 4 chicken joints (quarters)
  • 2 heaped tsps whole coriander seeds
  • 4 tbsps coarse cut Seville orange marmalade
  • Juice of one large orange
  • 2 cloves garlic, crushed
  • 1 tsp lemon juice
  • Salt and freshly ground black pepper

1. Pre-heat oven to 190C/375F/Gas 5.

2. Crush the coriander seeds finely then mix with the marmalade, garlic and lemon juice.

3. Skin the chicken joints and place them in a roasting tin. Then make several cuts in the flesh, using a sharp knife, and rub salt and ground black pepper into them

4. Spread the marmalade mixture over the chicken joints and into the cuts and bake the chicken on a high shelf for about 40-45 minutes.

5. Serve with jacket potatoes and a green salad.

Serves 4

Categories
Family Favourites Starters Vegetarian

Camembert & Onion Parcels

  • 50g/2oz butter
  • 2 spanish onions, sliced
  • 2 tbsp light muscovado sugar
  • 1 tsp white wine vinegar
  • 400g packet filo pastry
  • 1 Camembert cheeses, about 250g/9oz, cut into 6 pieces
  • 6 tsp cranberry sauce
  • Seasoning

1. Melt half of the butter in a pan, then add the onions, sugar and vinegar. Cook over a low heat for 25 minutes, stirring occasionally, until the onions are carmelised.

2. Preheat the oven too 200C/400F/Gas 6. Melt the remaining butter. Cut the filo pastry into 24 15cm/6in squares. Layer four squares, one on top of the other, making a half turn each time to form a star shape. Brush each square with butter as you work; repeat with the remaining pastry to make five more stars.

3. Place a piece of cheese in the centre of each star, then top with the onions and a teaspoon of the cranberry sauce. Draw up the pastry to enclose the filling; pinch well to seal. Brush with melted butter, place on a greased baking sheet and bake for 10-15 minutes until golden brown; serve immediately.

Categories
Beef Family Favourites Main Courses

Spiced Beef

  • 1.25kg-1.5kg/3-4lb boned salt silverside or brisket
  • Ground black pepper
  • Soft dark brown sugar
  • 1 tbsp/15ml whole allspice berries
  • 1 tbsp/15ml juniper berries
  • 2 tsp/10ml whole cloves

Preparation time: 10 minutes plus standing
Cooking time: 3 hours 30 minutes – 4 hours 30 minutes

1. Soak the joint in cold water for 2-4 hours, changing the water once or twice. Cover the joint generously with pepper and cover thickly with sugar.

2. Crush the allspice and juniper berries between two spoons or grind in liquidiser and press into sugar. Make several incisions into meat with a sharp knife to allow spice flavour to get all the way through. Stick the cloves all over meat.

3. Wrap the beef in foil, place in an ovenproof dish, cover and leave at room temperature overnight.

4. Set oven to 140C/275F/Gas 1. Cook beef in centre of oven for 3 hours 30 minutes – 4 hours 30 minutes depending on size of the joint. If cooked, juices should run clear when pierced with a skewer. Pour off juices, seal foil and place a board and weights or heavy books on top and leave overnight. Store beef in the refrigerator wrapped in foil where it will keep for up to 2 weeks.

Categories
Chicken Family Favourites Side Dishes Starters

Chicken Liver Pate

  • 225g/8oz chicken livers
  • 3 tbsp cream
  • 75g/3oz butter
  • Salt and pepper
  • Pinch mixed herbs
  • 1 clove garlic, crushed
  • 1 onion, chopped
  • 1/4lb bacon

1. Cook all ingredients except cream in the butter for 5-10 minutes in a frying pan.

2. Liquidise mixture and add the cream and a dash of sherry or brandy. Allow to cool.

Categories
Beef Family Favourites Holidays Main Courses

Beef Chasseur

  • 2lb porterhouse steak or skirt, cut in one piece
  • 3 shallots or 1 small onion
  • 1 clove of garlic
  • 2 tbsp oil
  • 11/2 oz butter
  • 1 tbsp plain flour
  • 1/2-3/4 pint of jellied brown stock
  • Salt and pepper
  • 1/2lb button mushrooms
  • 2 wineglasses red wine
  • 1 dessertspoon tomato puree
  • 1 tbsp chopped parsley to garnish

1. Cut the meat into 2 inch squares. Chop the shallots or onion and garlic very finely. Heat a saute pan or shallow stew pan, add the oil and, when hot, drop in 1oz of the butter. Fry the meat a few pieces at a time until nicely brown on both sides, then remove it from the pan.

2. Reduce the heat, add the shallot and garlic and cook slowly until soft. Dust in the flour and continue cooking to a rich russet-brown. Draw pan aside, blend in the stock, then replace on heat and stir until boiling. Return the meat to the pan and simmer until tender, about 45 minutes.

3. Wash and trim the mushrooms, quarter them or leave whole, depending on their size. Heat a pan, drop in 1/2oz butter and mushrooms and cook quickly for about 2 minutes. Tip on the wine and boil hard until reduced by half. Stir in the tomato puree.

4. Add the mushroom mixture to the meat and continue cooking for about 10 minutes. Turn into a hot serving dish and dust with chopped parsley. Serve with saute potatoes and leaf spinach.

Categories
Family Favourites Fish Main Courses

Portugese Style Shellfish Rice

  • 10oz mixed shellfish -I use tiger prawns and scallops but mussels ,monkfish or other shellfish are all possible.
  • 1 medium onion finely chopped
  • 1 clove garlic finely chopped
  • 1 tbsp olive oil
  • 1/2 cup risotto rice
  • 1 tin chopped tomatoes
  • Same volume of water plus 1 chicken stock cube
  • pinch dried chilli flakes(optional)
  • 1tbsp chopped fresh coriander
  • SERVES TWO

Heat olive oil in a shallow non stick pan with a lid and fry onion and garlic until transparent
Add rice and stir until coated with oil
Add chilli flakes and tin tomatoes
Add the stock and bring to a gentle simmer
Season with salt and ground pepper to taste.
Cover and simmer for 45 mins stirring occasionally as necessary.
We are aimimg for a slightly soupy consistency
When rice is tender add the shellfish and coriander adnd return to a simmer for about 5 mins or until cooked.

Categories
Family Favourites Salads Side Dishes Vegetarian

Fionas Beetroot Chutney

  • 1350g/3lb cooked beetroot
  • 675g/11/2lb apples
  • 2 large onions
  • 225g/8oz sugar
  • 600ml/1pint vinegar
  • 1 tsp salt
  • 1 tsp ground ginger

1. Boil apples and chopped onions with ginger, salt, sugar and vinegar for 30 minutes.

2. Add diced beetroot and cook for a further 10 minutes.

3. Bottle chutney.

Categories
Family Favourites Main Courses Vegetarian

Cheese and Tomato Rice

  • 2 tbsp oil
  • 1 onion, thinly sliced
  • 1 red pepper, coredd, seeded and sliced
  • 1 garlic clove, finely chopped
  • 300g/10oz long grain rice
  • 1 litre/13/4 pints chicken or vegetable stock
  • Can of chopped tomatoes
  • 100g/4oz mature cheddar, cubed
  • Chives and salad leaves to garnish

Preparation time: 15 minutes
Cooking time: 45 – 50 minutes

1. Preheat oven to 180c/Gas 4/fan oven cook from cold at 160c. Heat the oil in a large flameproof casserole, then cook the onion and red pepper over a medium heat for about 5 minutes until soft and golden. Add the chopped garlic and cook for a further minute.

2. Stir in the rice until completely coated in oil, then add the stock and tomatoes, and season with salt and pepper. Bring to the boil and simmer for 5 minutes until nearly all the liquid has been absorbed.

3. Scatter over the cheese, cover the casserole and cook in the oven for about 30 minutes until the rice is tender. Leave for 5 minutes before garnishing with chives and salad.

Serves 4

Categories
Family Favourites Hot & Spicy Salads Sauces & Dressings Vegetarian

Pico de Gallo

  • 10 Medium but ripe tomatos – chopped
  • 2 Medium Onions – finely chopped
  • 3 limes – skinned and chop the flesh
  • 2 Garlic cloves – finely chopped
  • 1/2 Jar of Jalepeno chillis chopped
  • 1 tsp of ground cumin
  • 3 splashes of hot sauce
  • 1/2 bunch of chopped fresh coriander
  • Salt & Pepper to taste
  • Juice of 2 Limes

As described and mix in a large bowl. Best served chilled.