Grilled Peppers With HalloumiIngredients:
3 peppers, red, yellow or green, halved
3 tablespoons oil plus extra to drizzle
A little salt and freshly ground black pepper
250g block Halloumi sliced into 6 large thin slices
For the dressing:
Juice of 1 lemon
1 garlic clove, crushed
1 red chilli, finely chopped
2 tablespoons pinenuts, dry roasted in a frying pan
Small bunch parsley, chopped
Heat the oven to 200ºC, 180ºC fan oven, gas mark 6.
Put the peppers onto a baking tray, season and drizzle with oil.
Bake for 10-15 minutes until soft.
Put a piece of Halloumi in each pepper. Place under a pre-heated grill until golden.
Whisk the dressing ingredients together and serve the peppers with it drizzled over.
Lemon & Blueberry PancakesIngredients:
125g/4oz plain flour
1 teaspoon baking powder
¼ teaspoon Bicarbonate of Soda
175g/6oz caster sugar
Grated zest of one lemon
125ml/4floz natural yogurt
2 tablespoons milk
2 medium eggs, beaten
250g/9oz fresh blueberries
2 tablespoons lemon juice
Sunflower oil, to fry
25g/1oz butter, melted plus a little extra
1.Sift the flour, baking powder and bicarbonate of soda into a bowl.
2. Add 3 tablespoons of the caster sugar and the lemon zest
3. Pour in the yogurt, milk and eggs and combine together until smooth. Put to one side.
4. Dissolve the remaining caster sugar in 100ml/3½fl oz water in a pan over a low heat. Add 150g blueberries and bring to the boil and simmer for 1 minute. Add the lemon juice and put to one side.
5. Heat a little oil and a small piece of butter in a good non-stick frying pan over a medium heat.
6. Mix the melted butter into the pancake mixture. Put a small ladle full of pancake mix into the hot frying pan, sprinkle with a few blueberries and cook for a few minutes until the pancake is golden underneath (lift with a palette knife at the edge to see).
7. Turn the pancake over and cook the other side. Continue cooking the pancakes until all the mixture is gone. Layer the cooked pancakes with a sheet of baking parchment in-between and keep warm.
8.To serve: fold the pancakes into triangles and spoon the blueberry syrup over them.
Delicious served with natural yogurt, cream or ice-cream.
4 thick sausages
4 rashers of thick cut bacon
2 free range eggs
2 large vine tomatoes
1. Pre-heat oven to 190ºC, fan oven, 180ºC conventional oven.
2. Place sausages into a large, shallow oven proof dish lined with Bake -O-Glide and place into the oven.
3. After 15 minutes turn the sausages and drain away any fat from the dish. Place the tomatoes, with a cross cut into the top, into the dish and replace in the oven.
4. After 25 minutes add the bacon and increase the temperature to 210ºC fan oven, 200ºC conventional function.
5. Turn the bacon over when it is brown.
6. When the bacon is cooked to your liking, crack the eggs into the centre of the dish.
7. Leave to cook for five minutes then remove and serve.
The timings will vary with the size of sausages and the thickness of bacon you use.
Pork Fillet With Almond & Sage SauceIngredients:
3oz/75g flaked almonds
1 good sized pork fillet
½ Spanish onion, peeled and finely chopped
1 tbsp/1x15mlsp olive oil
4 sage leaves, finely chopped plus a sprig to garnish
1 tbsp/1x15mlsp dry sherry
5floz/150ml chicken or vegetable stock
1tsp/5 ml sp cornflour
5floz/142ml pot single cream
1. Toast almonds in a pan without any oil until they are lightly browned. Tip onto a plate and set aside.
2. Cut a slit along the length of the pork fillet without cutting all the way through the meat.
3. Scatter the almonds (saving some for decoration) along its length. Fold it together. Using string tie tight knots at 5cm intervals along the fillets.
4. Heat the oil in a deep frying pan/sauté pan with a lid. Add the pork and fry gently for 5 minutes, turning once until it is lightly browned all over. Remove the pork from the pan and put to one side.
5. Add the onion to the pan and fry over a medium heat for 3 minutes or until the onion has softened.
6. Add the sage, sherry and stock to the pan. Replace the pork, bring to the boil, cover and simmer gently for 30 minutes.
7. Preheat oven to 170C325F/ Gas Mark 3 (fan assisted 160C/300F). Lift the meat out of the pan, carefully cut the string and throw it away and cut the meat into 2.5cm/1in thick slices. Arrange the meat on a warmed plate. Cover and put into the oven to keep hot.
8. Stir the cornflour and cream together in a jug. Carefully stir in the strained cooking juices from the pan then pour them back into a clean pan. Heat through, stirring all of the time. Cook for 2 minutes over a medium heat. Spoon over the pork. Sprinkle with the remaining almonds and garnish with a sprig of sage. Serve with potatoes or rice and a selection of vegetables.
New potatoes and asparagus go very well.
175g plain chocolate , chopped.
175g butter, unsalted and chopped.
4 whole eggs.
4 egg yolks.
75g caster sugar.
75g plain flour.
Zest of 1/2 an orange.
For the Cherry Compote:
50ml stock syrup (50ml water and 50g sugar gently warmed until the sugar has dissolved).
200g / 8oz Black cherries. If fresh cherries are unavailable use 2 cans of black cherries, well drained using 50ml of the syrup instead of the stock syrup.
3-4 tablespoons black cherry jam,
1 quantity vanilla ice-cream or bought clotted cream.
1. Pre-heat oven.Place the chocolate and butter into a bowl over hot water to melt. Do not allow the bowl to touch the hot water, Allow to cool.
2. Whisk the eggs, yolks, sugar and orange zest in a mixer until they have doubled in size. Fold in the chocolate mixture. Fold in the sifted flour.
3. Fill the ramekin dishes and refrigerate until needed.
4. Bake in the pre-heated oven for 8-9 minutes until slightly risen and still soft in the centre.
5. Compote: Stone the fresh cherries, put them in a pan with the stock syrup and kirsch. Remove from the heat and strain the juice into another pan and add the jam, bring to a simmer and strain it onto the cherries, You will now have a rich syrupy compote. If using canned cherries, add the jam to 50ml of syrup from the can and follow the above. The compote can be served cold, warm or hot.
Vanilla ice cream and/or clotted cream, chocolate shavings.
Sit the warm sponges on the plates with the warm cherry compote and spoon the vanilla ice cream next to them. Place little scrolls/quenelles of clotted cream on top of the sponges and then a chocolate shaving on top of the cream. The clotted cream will just start to melt in the warm gateau. When they are cut open, it will then mingle with the melting centres.
Macadamia, Cinnamon & Honey Syrup Steamed PuddingIngredients:
4oz/100g butter, softened
4oz/100g Muscovodo sugar
2 eggs, beaten
4oz/100g self raising flour
11/2tsp/7.5mlsp ground cinnamon
2floz/50ml clear honey plus extra for serving
2oz/50g macadamia nuts or shelled unsalted nuts of your choice/roughly chopped.
1. Grease and base line a 2pt/900ml heatproof pudding basin or 4 to 6 small pudding basins or ramekins.
2. Cream the butter and sugar together until light and fluffy. Gradually beat in the eggs and milk.
3. Sift the flour and cinnamon over the creamed mixture. Using a metal spoon carefully fold the flour into the creamed mixture.
4. Scatter the chopped macadamia nuts over the base of the pudding basin/s. Pour honey over the nuts, Spoon the sponge mixture over and level the surface.
5. Fold a deep pleat into a piece of greaseproof paper. Place over the pudding and tie with string or a silicon band to secure and cover with foil. Place onto an upturned saucer in a large saucepan. 6.Fill pan with boiling water to a third of the way up the side of the basin. Alternatively use a tiered steamer. Cover, bring to the boil then gently simmer for 1½ hours (approx.30mins for individual puddings), topping up with boiling water as necessary.
Turn the pudding out and serve with extra honey and cream, custard or ice cream.