Category Archives: Ingredients
I stole this from a Gordon Ramsey recipe on a Website, but with the sheer volume of Windfalls at this time of year, it’s a fun and tasty recipe to try out!
350g plain flour
2 tsp baking powder
2 tsp ground mixed spice
240g golden caster sugar
3 dessert apples, peeled, cored and finely chopped
3 large eggs, beaten
120ml vegetable oil
150g soft toffees, chopped into small pieces
1 Preheat the oven to 180C/Gas 4 and line a 12-hole muffin tray with paper cases. Sift the flour, baking powder and mixed spice into a large bowl and stir in the sugar. Make a well in the dry ingredients.
2 Add the chopped apples, eggs, oil and milk in the middle of the well, and fold the mixture together with a large metal spoon, using as few strokes as possible. Don’t worry if the mixture is lumpy, the trick behind the lightest muffins is not to overwork the batter.
3 Half-fill the paper cases with the mixture, then sprinkle over the chopped toffee pieces. Cover the toffee with the remaining batter, then bake for 25-30 minutes or until the muffins are well risen and golden.
This is a great comfort food! and is quick and easy to boot, even if it CAN be a little messy! 🙂
I like to use a plain Brioche loaf, but that’s because I’m not keen on the Sultana’s etc in it.
Mix 3-4 eggs, a splash of milk or cream, a dash of Vanilla Essence and a tablespoon of Caster sugar for each egg you use, and whisk vigorously! Pour in to a flat receptacle with sides deep enough to let you dip in!
Heat a frying pan with a knob of butter (unsalted is best).
Take a roughly 1.5cm slice of the Brioche loaf, and dip it in the Egg Mixture on both sides, then using a fish slice suitable for use in a hot frying pan, transfer the soggy slice in to the frying pan, cooking gently so that it’s light brown on both sides.
As you serve it should look something like the above, with a nice soggy centre that tastes somewhat like custard and a lightly caremelised outside!
This recipe was adapted from the BBC TV Series “Ready Steady Cook” on BBC2, and with a few additions has been quite popular with my family and friends each time I prepare it. My recipe’s aren’t too formulaic, they evolveeach time, so please read this through carefully first before attempting at home!
For this dish you don’t need to be too particular about the quantities of ingredients required. It depends on your appetite, but I’d recommend per person roughly:
- One reasonably sized Chicken Breast
- One Medium sized Leek
- A decent handful of Chestnut Mushrooms
Plus some standard ingredients:
- Cider – a 330ml Bottle should be adequate for most purposes
- Double Cream
- Dijon Mustard
- Some Unsalted Butter
- a splash of Cooking Oil
And of course Tagliatelle according to appetite. I like to mix the normal and Tagliatelle Verde.
You’ll need one Frying Pan, one deep bottomed Pan, and a Saucepan to cook the Pasta.
Prepare the Marinade by mixing a Chicken Oxo Cube, a clove or two of Garlic (to taste), 2-3 tsp of Dijon Mustard and a generous splash of the Cider, to a fairly runny paste. The Chicken should be skinned, and the Skins discarded, and the pieces coated in the marinade, be sure to mix well by hand so that the Chicken is well covered. Leave this for at least an hour in the refrigerator, covered with cling film or a clean plate.
Prepare the Leeks and Mushrooms by washing and chopping as required. Prepare 2-3 Shallots with as fine a dice as you can manage, and another clove of Garlic.
Add some oil, the Shallots and Garlic to the deep pan, and heat to a moderate to high temperature, letting the Shallots become nice and translucent. Drain the chicken pieces through a sieve if you have one, or so that they are reasonably free of any liquid jus and add to the pan to seal. Don’t throw away the Jus, add more of the cider to it at this point so it becomes more liquid, and so that it will cover the bottom of the pan between 1.5 and 2cm deep. Keep turning the chicken until it is all sealed, and then add the Cider/Jus. Turn the heat down to medium and simmer gently for 20 mins or so, while you prepare the vegetables and the Pasta.
Prepare the saucepan with hot water from the Kettle and be prepared to cook the Pasta as per it’s instructions.
Add the unsalted butter to another frying pan, and turn up to a medium heat, and when ready gently warm the Leeks through so they become soft and translucent.
Add the Double Cream to the Chicken/Cider combination, and simmer for about 5-10 mins, allowing the sauce to reduce slightly. You should taste the sauce at this point, and season according to taste.
Add the Mushrooms to the pan with the Leeks to warm for no more than 2-3 minutes. At this point you should drain the Pasta as it should be ready to serve, and add the Leeks & Mushrooms from the Frying Pan in to the Cider/Chicken/Cream combination. Stir to coat everything with the Sauce, and simmer a little longer if the sauce is still too runny.
Serve it up either by adding the Tagliatelle to the sauce and turning it over in the pan, or by making a ring of Pasta on the plate and adding the Chicken & sauce over the top.