Cheese and Bacon Muffins

Amazing little bites of cheesy bacony goodness that go great with a chili sauce to dunk in or as a picnic bite

20180729_104831

Goes well with a

Chili Con Carne

Spaghetti Bolognese

Ingredients:

  • 1 egg
  • 100ml milk
  • 250g mature cheddar cheese, grated
  • 125g self-raising flour
  • 1 tbsp sugar
  • ½ tsp paprika
  • 1 tsp fresh chives (optional), finely chopped
  • 1 tsp herbs (optional), dried
  • 4 rashers of bacon , chopped

Procedure:

Preheat oven 200’C/Gas mark 6

  1. Mix egg and milk in a jug or cup.
  2. Put all the dry ingredients in a bowl and mix.
  3. Add the egg and milk and fold in gently (the mixture is supposed to be lumpy!)
  4. Spoon mixture into a greased muffin tin, or muffin cases in a muffin tin
  5. Bake for 12-15 minutes until firm and golden brown
  6. Once cooked, allow to cool for a couple of minutes and then remove from the tin

Spice Rubbed ribs

For this ribs recipe you will need plenty of paper towels for after you have eaten.

I always like to try different spice blends. This time the rub was applied an hour before putting on the BBQ.

A BBQ sauce was applied during the last hour.

20180708_165429

Goes well with:

Bacon and Cheese Stuffed Peppers

Onion rings

Beast of a burger

Ingredients:

1 Side of belly pork, skin off

For the Rub

1 Tbsp Black Pepper

2 Tbsp Cumin Seeds

1 Tbsp Fennel Seeds

3 Tbsp Smoked Paprika

5 Tbsp Soft Brown Sugar

 

For the BBQ Sauce

200g Ketchup

good splash of Cider viniger

2 tspn Mustard Powder

2 Chillis (finely sliced)

Procedure:

  • Mix all the rub ingredients in a bowl and then rub the mixture into the ribs
  • Leave for at least an hour wrapped in cling flim
  • Set the BBQ for indirect cooking and at about 150 degrees
  • Put the ribs onto the BBQ for around 3 hours till the internal temperature reaches 95 degrees c
  • Wrap in tinfoil with half a pint of cider and seal as best you can for an hour
  • Put all the BBQ sauce ingredients in a small pan and bring to the boil and simmer for 10 minutes
  • Unwrap the ribs and baste with the sauce every 15 minutes till its all used up
  • Remove from the heat and serve.

Chili Jam

Although this is chili jam, dont think that it’s the sort of thing you’d spread on your toast at breakfast (though smeared inside a bacon sandwich, it could be a real help one hungover morning) but rather a chili jelly that glows a fiery, flecked red and is fabulous with cold meats or a cheese plate. And just a small pot of it makes a gorgeous present.

Ive listed this under BBQ as its incredible as a sticky glaze on BBQ chicken or pork.

Flexi-12

Goes well with:

Sticky BBQ Chicken

Cheesy Chicken Wings 

Beast of a Burger

Ingredients:

  • 150 grams long fresh red chilli peppers
  • 150 grams red peppers
  • 1 kilogram jam sugar
  • 600 millilitres cider vinegar

Procedure:

You will need 6 x 250ml / 1 cup sealable jars, with vinegar-proof lids, such as Kilner jars or re-usable pickle jars.

  1. Sterilize your jars and leave to cool
  2. Put the cut-up chillies into a food processor and pulse until they are finely chopped. Add the chunks of red pepper and pulse again until you have a vibrantly red-flecked processor bowl.
  3. Dissolve the sugar in the vinegar in a wide, medium-sized pan over a low heat without stirring.
  4. Scrape the chilli-pepper mixture out of the bowl and add to the pan. Bring the pan to the boil, then leave it at a rollicking boil for 10 minutes.
  5. Take the pan off the heat and allow it cool. The liquid will become more syrupy, then from syrup to viscous and from viscous to jelly-like as it cools.
  6. After about 40 minutes, or once the red flecks are more or less evenly dispersed in the jelly (as the liquid firms up, the hints of chilli and pepper start being suspended in it rather than floating on it), ladle into your jars. If you want to stir gently at this stage, it will do no harm. Then seal tightly.

Braized Hogget Pie

Now this isn’t a pie but is quite possibly the best thing you will learn to cook, Its easy and has the most flavorsome taste you could wish for and the leftovers will give you the very best ragu for a Lasagna, or shepherds pie. I originally got this recipe from James Martins “Home Comforts” but have tweaked it a little to my tastes but most of the credit must go to him for this one.

I sometimes use Lamb necks when I can get them as they give a very good flavor but you may want to add a little extra time on the cooking.

You may have to ask your butcher to order the Hogget in for you because not many butchers will stock it. As its an older meat, it will have done more work through its lifetime. Because of that it is tougher, but carries more flavor as well so needs cooking slowly to tenderize it

20160327_175224

Similar to:

Lamb and mint mini pies

BBQ Leg of Lamb

 

 Ingredients:    

  • Half shoulder of Hogget (Lamb necks will also do)
  • 2 medium Carrots
  • 1 Medium Onion
  • 2 Sticks Celery
  • 5 or 6 Garlic cloves
  • 1 Tbsp Tomato puree
  • 1 bottle Shiraz or Merlot red wine
  • 1/2 pint Chicken Stock

Procedure:

  • Season the Hogget with salt and pepper.
  • In a heavy casserole pot Brown the Hogget shoulder on all sides, be sure to get a good color on it.
  • Lift out the Hogget and set aside for now.
  • Add the carrots, onion, Garlic, Celery and tomato puree and cook out the till the onions are translucent
  • Return the Hoggit to the pan and add a small bunch of Thyme and a bottle of wine and chicken stock.
  • Put the lid on and put into the oven preheated to 170 degrees for 2 hours.
  • Remove from the oven and remove the Hogget from the pot and shred as best you can with two forks and return to the pot juices and mix well.
  • Peel and slice some potatoes and layer and cover the meat in the pot.
  • Brush with melted butter and season with more salt and black pepper.
  • leave uncovered and return to the oven for 30-40 minutes till the spuds are nice and brown and cooked through.

Thats it, simple

Any leftovers will make an excellent ragu to make a lasagna with

Click the link below to watch James Martin cook his version

James Martin Home comforts

 

Strawberry Fresh Cream Cake

Flavor doesnt have to be complicated, this cake is simplicity itself just a basic 2 layer sponge cake with fresh strawberry’s and fresh cream. Decorated with a few mint leaves and edible flowers.

We went and picked our own Strawberry’s from the farm down the road, but I must admit to tasting more than a couple before putting any in the basket.

20180701_133924

Similar to :

orange cake

chocolate orange cake

Ingredients:

5 eggs minus the shells, weighed

= Weight of Self raising flour.

= Weight of Caster Sugar

= Weight of salted Butter

1/2 tsp Baking powder

1 Pinch of salt

1/2 tsp Vanilla extract

600ml Double or whipping Cream


Procedure:

Put a bowl on the scales and zero the scales.

Crack the eggs into the bowl and weigh them.

then add equal weights of flour, caster sugar and butter, along with the salt, baking powder and vanilla extract.

Whisk till all is combined and smooth.

Poor into 2 lined 200mm tins and cook at 170° in the middle of the oven for 20-25 minutes.

Reliece from the tin and place on a cooling rack.

When cooled, level the cakes with a cake saw.

whip your cream and spread a thin layer of cream on the bottom layer and cover with thinly sliced fresh strawberry’s add more cream on top of the strawberrys and spread out evenly.

Add the second layer of cake and cover with the rest of the cream, taking your time to get an even coating.

Place strawberry’s every where you think needs them.

If you have some edible flowers, and a few tender mint shoots they will make your cake stand out.

Focaccia

A lovely bread that goes exceptionally well as a tear and share with some cold cuts and salads.

Easy to make and a great flavor full of herbs olives and tomatoes etc.

Even if your not a fan of olives they give off a great flavor to the bread, And to have a nice tasting bread at the center of the table for everyone to rip a bit off is amazing, and the aromas it  will release when you tear it will fill your room with herby goodness.

 

Focaccia


Goes well with :

soups

Carbonara

Coq Au Vin

Ingredients:                    

500g Bread Flour.

320ml Tepid Water.

1 Sachet Yeast.

1 tsp Salt.

1 Glug Olive Oil.

2 tsp Herbs De Provence.

1 Jar Sun Dried Tomatos.

Handfull of Olives.

Couple of sprigs Rosemary.


Procedure:

  • Place Flour yeast salt and herbs du Provence in a mixing bowl ensuring the salt and yeast are on opposite sides of the bowl as the salt will start to kill the yeast.
  • Mix in the water and olive oil and mix with your fingers until all ingredients are combined into a rough dough ball.
  • Throw some olive oil onto a work surface and spread it about liberally and tip the dough ball onto it and knead until the dough is smooth and elastic, this will take around 10-20 minutes.
  • Put the dough ball into an oiled bowl and cover with a damp towel or Clingfilm to prove, and double in size, this will take around an hour – hour and half.
  • This time flour a work surface and tip the dough ball onto it  and knock the air out of it, and fold in half the olives and half the roughly chopped sun dried tomatoes
  • Shape the dough ball by cupping your hands under the dough ball repeatedly whilst tightening the skin of the dough ball and place in an oiled cast iron Dutch oven or clay casserole pot and cover and leave to prove again for an hour to hour and a half.
  • Lightly press the remaining olives, tomatoes and rosemary into the surface of the dough and drizzle a little olive oil over the dough.
  • Put the lid on and put into a screaming hot oven and turn down to 180 degrees for 40-45 minutes.

Berry Cheesecake

Who doesnt like a great pudding, the only rules are that its sweet and look awsome, This cheesecake uses Hobnobs instead of the traditional Digestives and gives it a unique taste that will take your guests by surprise.

Berry Cheesecake

Other great sweets

Chocolate Orange Cake

Raspberry and White Chocolate Loaf

Mars Bar Cookies


Ingredients:

  • 1 packs Hobnob biscuits.
  • 75g Butter.
  • 1Tbsp     Honey.
  • Zest & Juice of half a lemon.
  • Zest & Juice of 2 limes.
  • 1 Punnets Blackberys.
  • 300 g sugar.
  • 2 Tubs Mascapone Cheese.
  • 300ml    Double cream.

 

Procedure:

  • Crush the Hobnobs into crumbs.
  • Melt the butter and honey in a small saucepan over a low heat. Mix together the biscuit crumbs and melted butter, mixing thoroughly.
  • Press the biscuit crumb mixture into a large, loose-based flan tin, and place in the fridge for an hour.
  • Place the cream cheese in mixing bowl. Add the sugar, zest and juice of half the lemon and lime zest and juice. Mix together thoroughly.
  • Whisk the double cream until soft peaks form. Fold the whisked cream into the cream cheese mixture. ( the stiffer the peaks the firmer your cheesecake will be).
  • Optional: you can add some pureed berries to the mixture at this point or whole berries if you wish.
  • Put the combined mixture into the loose-based flan tin lined with biscuit crumb mixture.
  • Chill overnight in the refrigerator until set.
  • Whizz berries in a blender to make a puree and spread over the top of the cheesecake.