Chicken Kiev Recipe

Chicken Kiev

  • 2 chicken breasts
  • 2 cloves of garlic
  • 75g unsalted softened butter
  • Chives
  • 1 lemon
  • 25g parmesan cheese
  • 150g panko breadcrumbs
  • 1 egg
  • 25g plain flour
  • Pinch of paprika
  • Salt and pepper

Method

1. Pre heat oven to 180c. Trim up the chicken breasts. Lay them down on what would be skin side down on your chopping board, using a sharp knife make a deep pocket inside the breast. The easiest way is to push the point of a knife into the fat end, keep going halfway into the fillet. Be careful not to cut all the way through or the butter will leak out when cooking. Repeat with the remaining breast.

2. Now we are going to make the garlic butter so peel your garlic and finely chop it down making a paste as directed by me, put it in a bowl with your softened butter, finely chop the chives, zest and juice the lemon mixing that altogether until evenly dispersed then season with salt and pepper.

3. Grate the parmesan into a bowl then add in the breadcrumbs, crack and beat the egg into another. Mix the flour, paprika, salt and pepper in a third bowl. Dip each breast in the flour, then the egg and finally the breadcrumbs, repeating so each kiev has a double coating. Chill for at least 30 minutes before cooking.

4. Heat some vegetable oil in a suitable pan over a medium heat. Fry each kiev for 2 minutes each side until golden. Transfer to a baking tray and cook for around 25 minutes until cooked through.

Lentil & Spinach Dhal Recipe

  • 50g green lentils
  • 50g red lentils
  • 10g unsalted butter
  • 1 red onion
  • 2 red chilli
  • Ginger
  • 2 tsp ground cumin
  • 500ml water
  • 1 tsp ground turmeric
  • Baby leaf spinach
  • Coriander
  • Salt and pepper
  • Natural yoghurt

Method

1. Cover the lentils in cold water 30 minutes before you make the dhal.

2. Heat a heavy based frying pan and add in the butter, finely dice the red onion, chilli and ginger and fry with the cumin until nice and brown.

3. Add in the soaked lentils, 500ml water and ground turmeric then cook for around 30 minutes until the lentils are nice and tender.

4. Take of the heat and add in the spinach, roughly chop the coriander adding that in also along with salt and pepper to taste, serve with some natural yoghurt.

Wholemeal Roti

250g wholemeal plain flour

Salt and pepper

250ml cold water

Extra wholemeal flour

Method

1. Place the flour into a mixing bowl, season with salt and pepper then make a well in the centre. Add the cold water and mix together to form soft dough.

2. Scrape out onto a clean work surface. Work until the dough is soft and elastic in texture this will take around 5 minutes.

3. Divide the mixture roughly into 8 and roll out with a rolling pin trying to keep them as round as possible. Heat a non stick frying pan, lightly brush with some vegetable oil and cook the roti for 1 minute either side until they are nice and brown.

4 Stack on top of each other with a piece of grease proof paper in between each. Re-heat to serve.

Hot Cross Buns Recipe

Ingredients

  • 300ml milk
  • 50g butter
  • 30g yeast
  • 500g strong flour
  • 1 tsp salt
  • 75g caster sugar
  • 1 tsp vegetable oil
  • 1 egg
  • 75g sultanas
  • 50g mixed peel
  • 1 orange
  • 1 apple
  • 2 tsp ground cinnamon
  • 2 tsp mixed spice
  • 75g plain flour
  • 75g apricot jam

Method

1. Bring the milk to the boil, then remove from the heat and add the butter. Leave to cool until it reaches a comfortable temperature to dip your finger into with out it hurting, for anyone with a temperature probe that is 37c. Stir in the yeast and leave to activate for 30 minutes.

2. Put the strong flour, salt and caster sugar into a bowl. Make a well in the centre. Pour in the yeast mixture, then whisk an egg and add that into the mix also. Bring everything together with your hands until you have a sticky dough.

3. Tip on to a lightly floured surface and knead by holding the dough with one hand and stretching it with the heal of the other hand, folding it back on itself. Repeat for 5 mins until smooth and elastic. Put the dough in a lightly oiled bowl. Cover with a damp piece of kitchen towel and leave to rise in a warm place until it’s doubled in size.

4. With the dough still in the bowl add the sultanas, mixed peel, zest of the orange, peeled and then finely chopped apple, ground cinnamon and the mixed spice. Knead into the dough, making sure everything is evenly dispersed. Leave to rise until doubled in size, again covered with a damp piece of kitchen towel

5. Knock back the dough then divide into 15 even pieces. Roll each piece into a smooth ball on a lightly floured work surface. Arrange the buns on lined baking trays, leaving enough space for the dough to expand. Cover with a damp piece of kitchen towel and then set aside to prove until doubled in size once more.

6. Pre heat the oven to 200c. Mix 75g plain flour with cold water to make the paste for the cross, add the water a little at a time, so you add just enough for a thick paste. Put into a piping bag with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses. Bake for 20 mins on the middle shelf of the oven, until golden brown.

7. Gently heat the apricot jam to melt, then sieve to get rid of any chunks. While the jam is still warm, brush over the top of the warm buns and leave to cool.

Spinach & Ricotta Cannelloni Recipe

  • 1 red onion
  • Olive oil
  • 1 large aubergine 
  • Thyme
  • 2 garlic cloves
  • 250g ricotta
  • 50g cooked spinach squeezed of excess liquid
  • Parmesan
  • Nutmeg
  • Salt and pepper
  • Ripe vine tomatoes
  • Rocket

Method

1. Pre heat the oven to 180c, Peel and finely slice the red onion.

2. Heat a sauté pan and add a touch of olive oil then cook the onions on a medium heat until very soft and slightly golden. Set aside to cool.

3. Slice the aubergine into 6 even strips lengthways. Put the thyme, garlic and a little salt on your chopping board and roughly chop into a paste using your hands to coat both sides of your aubergine slices with your paste, put them on a lined tray and in the pre heated oven for around 6 minutes or until they are just cooked.  

4. Prepare the filling by mixing the now cooled onions, ricotta, spinach and a good amount of grated parmesan add some nutmeg then mix well, taste and season if required. Now transfer this mixture into a piping bag.

5. Pipe a log of mix the width of the aubergine strip at one end. Use the top part of the aubergine and roll it towards the bottom. Roll all 6 slices then sit to the side. Place them evenly on an oven proof dish, drizzle with some olive oil, put any excess ricotta mix on top and grate a little more parmesan over them before sticking in the oven for 8 minutes. Chop your ripe tomatoes and mix with some rocket dressing it generously with olive oil and serve straight away together.

Irish Stew & Herb Dumplings Recipe

Irish Stew & Herb Dumplings Recipe
  • Olive oil
  • 100g smoked streaky bacon
  • 400g diced lamb shoulder
  • 2 white onions
  • 2 carrots
  • 3 bay leaves
  • Thyme
  • Rosemary
  • 50g pearl barley
  • 600ml beef stock
  • 2 rooster potatoes
  • 250g self raising flour
  • 125g beef suet
  • Salt and pepper
  • 200 ml water
  • Chives

Method

1. Pre heat oven to 160c. Heat some olive oil in a heavy based frying pan. Cut the bacon into small strips and brown in pan before sealing of the diced lamb in batches in the pork fat that it has released. Lift out and sit sealed meat to the side

2. While it is sealing chop the onions and peel then chop the carrots into nice uniformed chunks. Add them in to the pan and brown along with the herbs.

3.  Now return the meat to the pan, stir in the pearl barley and pour over the stock then slowly bring to a simmer.

4. Peel and chop potatoes and place them carefully in the stew. Cover with greaseproof paper and tin foil, put a lid on it and put it in the oven for about 1 hour then remove carefully.

5. Mix the self raising flour, suet, salt and pepper together with the water until a dough is formed. Finely chop some thyme leaves, rosemary leaves and chives then mix that in to the dough also. Divide up into 12 even sized balls then drop in the stew and put back in the oven for 30 minutes or until potatoes and lamb are tender and the herb dumplings are crispy on top and soft underneath, season with salt and pepper then serve.

Indulgent Chocolate & Orange Tart Recipe

Sweet Pastry

  • 150g Cold Unsalted Butter
  • 300g Plain Flour
  • 100g Icing Sugar
  • 1 Egg & 1 Yolk
  • Water

Method

1. Dice the cold butter evenly then put it into a tub and refrigerate until it firms up again if it softens too much. Now add it into the plain flour and rub between your fingers until it becomes a crumb-like consistency.

2. Sieve in the icing sugar and mix so that everything is all evenly incorporated. Whisk up egg and the egg yolk and put in to the mixture. Bring together until this forms pliable dough, I have put water on the recipe as you might need a touch in the mixture.

3. Form into a disc shape and flatten down gently before wrapping in cling film and refrigerating for 15 minutes.

4. Spray your chosen tin with a little bake spray or a brush a touch of oil on it. Roll the pastry out on a floured surface and line your tin being careful not to tear it at all, now refrigerate for at least 30 minutes to firm up again. While the pastry is in the fridge pre heat your oven to 180c.

5. Make a cartouche with some greaseproof paper and fill with baking beans and bake for 20 minutes, carefully lift out cartouche and bake for another 10 until golden brown. Remove from oven and allow to cool for 30 minutes before using.

Chocolate & Orange Tart

  • 3 Eggs
  • 300g Light Brown Sugar
  • 150g Butter
  • 1 tsp Vanilla Extract
  • 50g Plain Flour
  • 50g Cocoa
  • 2 Oranges
  • 1 tsp Cointreau
  • 50g Dark Chocolate

Method

1. Pre heat the oven to 180c. Beat the eggs and sugar together until a smooth aeriated mix is formed. Melt the butter slowly and sit to the side before stirring in the vanilla and the now slightly cool melted butter.

2. Sieve the plain flour and cocoa in and fold it into the mixture being careful not to knock out the air that has been generated earlier. Zest and segment the oranges, add the zest straight in and chop half the orange segments roughly adding them into the mix along with the Cointreau.

3. Give it 1 last mix before scattering the chocolate over the pastry case and pour the filling on top. Bake for 30 mins until firm with a slight wobble. Serve at room temperature with some nice ice cream and the remaining segments of the orange.

Scottish Steak & Sausage Pie Recipe

Ingredients

  • 250g Diced Shoulder Steak
  • Plain Flour
  • Salt and Pepper
  • Olive Oil
  • ½ Onion
  • 1 stick of Celery
  • ½ Carrot
  • 2 Chestnut Mushrooms
  • 25g Butter
  • Thyme
  • 1 Bay Leaf
  • Lea and Perrins Sauce
  • 1 tsp Tomato Puree
  • 100ml Beef Stock
  • 2 Pork Links
  • 500g Butter Puff Pastry
  • 1 Egg

Method

1. Check your diced steak making sure there is not an excessive amount of fat on it. Season the plain flour sparingly with salt and pepper.

2. Heat a heavy based pan up to a high heat. Now dust the diced steak in the seasoned flour and seal it in batches to keep the temperature of the pan high. Remove the meat from the pan and sit to the side

3. Finely dice the onion, then peel and finely dice the celery and carrot. Chop the mushrooms and heat the butter in the same pan that the meat was fried in before browning all the diced vegetables.

4. Now pick some thyme leaves and add that along with the bay leaf the browned meat and a dust of plain flour, add in a splash of lea and Perrins and the tomato paste before adding in the beef stock. Reduce the heat and simmer gently for an hour and a half or until the beef is tender.

5. Preheat the oven to 180c. Cook sausages, then dice up and add to steak mixture. Season with salt and pepper. Transfer the mixture to a dish to cool down this will make it easier to line the pie dishes.

6. Brush pie tins with oil and line carefully with puff pastry. Be careful not tear the pastry now put lined tins in fridge for 30 minutes to firm up.

7. Fill generously with steak and sausage mix and brush rim of pie with a little beaten egg carefully before cutting an appropriately sized lid and sealing it on top.

8. Eggs wash thoroughly and bake in the oven for around 30 minutes. Serve immediately.

Chocolate Fondant Recipe

Ingredients

  • 125g Dark Chocolate
  • 125g Butter
  • 150g Caster Sugar
  • 3 Eggs
  • 35g Plain Flour

Method

1. Melt chocolate and butter in a bowl over a pan of simmering water until all incorporated together, lift to the side and let it cool slightly.

2. Whisk eggs and sugar together until well combined then whisk into the flour.

3. Stir both mixtures together and pour into buttered moulds, preferably small pudding basins. Bake at 190c for 10 minutes making sure the centre is still runny. Serve with some good quality ice cream.

Enjoy!!!

Homemade Pancakes Recipe

Ingredients

  • 150g Plain Flour
  • 1 tsp Baking Powder
  • Pinch of Salt
  • 30g Caster Sugar
  • 1 Egg
  • 150ml Milk
  • 15g Butter
  • Vegetable Oil
  • Knobs of Butter to cook with

Method

1. Sift flour, baking powder, salt & caster sugar into a bowl. Whisk up egg adding in the milk. Melt the butter before whisking this into your mixture.

2. Now add the wet mixture into dry mixture beating vigorously so no lumps are in the batter it should be quite thick but this is the consistency we are looking for.

3. Heat an on stick frying pan up to medium heat add a tiny amount of oil, evenly dispersing it in your now warm pan then add a knob of butter once that melts add in a ladle of batter. Wait until the top of your pancake begins to bubble then turn it over and cook until both sides are golden brown.

4. Repeat until all batter is used up then serve with your favourite toppings.

Yorkshire Pudding Recipe

Ingredients

  • 1 cup Plain Flour
  • 1 cup of Eggs
  • ¾ cup Milk
  • 4 Egg Whites
  • Vegetable Oil
  • Small bunch Rosemary or Thyme leaves only
  • Sea Salt

Method

1. Heat oven to 220c

2. Drizzle the vegetable oil evenly into two 4-hole Yorkshire pudding tins or a 12 hole non-stick muffin tin and place in the oven to heat until it’s smoking hot.

3. To make the batter, tip the plain flour into a bowl and beat in the eggs until smooth.

4. Gradually add the milk and carry on beating. Now add in your extra egg whites and whisk vigorously until a smooth batter is formed.

5. Strain the batter into a jug, and then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes.

6. Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned.

7. Roughly chop herbs and mix with sea salt then season your puddings sparingly.