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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.

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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.

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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!!!

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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.

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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.

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Clootie Dumpling & Drambuie Custard Recipe

Individual Clootie Dumpling

Ingredients

  • 90g Breadcrumbs
  • 90g Beef Suet
  • 90g Dark Brown Sugar
  • Pinch of Salt
  • 90g Self-Raising Flour
  • 2 tsp Mixed Spice
  • 1 tsp Bicarbonate of Soda
  • 50g Currants
  • 100g Sultanas
  • 20g Treacle
  • 75ml Milk
  • 1 Egg
  • Butter for greasing moulds

Method

1. Preheat oven to 150c then put a deep tray in the oven before half filling it with some hot water.  Mix breadcrumbs, suet, sugar and salt together before sifting the flour with the mixed spice and bicarbonate of soda separately before adding all together.

2. Add in currents and sultanas, mix up treacle, milk and egg then add everything together making sure everything is mixed in properly.

3. Now grease your moulds with butter to stop the puddings sticking and half fill them with the mixture then carefully put them into the hot water-filled tray, grease a bit of tin foil and cover the tray securely with it before baking for around 90 minutes or until a knife comes out of the puddings clean, keep an eye on the water level every so often as it may need to be topped up with some hot water. It should remain halfway up the puddings throughout the cooking process. Once cooked enjoy straight away or cool down to heat up later.

Drambuie Custard

Ingredients

  • 1 Vanilla Pod
  • 200ml Milk
  • 300ml Double Cream
  • 6 egg Yolks
  • 50g Caster Sugar
  • Drambuie

Method

1. Split the vanilla pod and scrape out the seeds. Scald the milk and cream along with the vanilla.

2. Whisk together the yolks and sugar in a bowl. Slowly pour the warm liquid on to the yolks whisking all the time.

3. Return it to the pan along with some Drambuie and slowly cook until it thickens in consistency. Once thick, pass the custard through a sieve.

4. If not using immediately cover the custard with cling film and chill down, otherwise serve with your clootie dumplings.

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Mexican Bean Chilli & Homemade Nachos Recipe

Homemade Nachos and Mexican Bean Chilli is a dish full of flavour and colour and spices. This recipe is perfect for those who are participating in Veganuary.

Homemade Nachos

Ingredients

  • 2 flour tortillas
  • Olive oil
  • 1 tsp Smoked Paprika
  • Salt and Pepper

Method

1. Preheat oven to 180c. Cut each of the tortillas into 8 triangles and spread evenly out on a lined baking tray. Drizzle some olive oil and sprinkle over the paprika, salt and pepper. Bake for 6 minutes until crisp and leave to cool.

Mexican Bean Chilli

Ingredients

  • ½  White Onion
  • 1 Celery Stick
  • 1 Red Pepper
  • 1 Carrot
  • 3 Red Chillies
  • Olive Oil
  • 2 tsp Red Wine Vinegar
  • 2 tsp Smoked Paprika
  • 2 tsp Ground Cumin
  • 1 tsp Ground Cinnamon
  • 200g Chopped Tomatoes
  • 200g Kidney Beans
  • 200g Black Beans
  • Coriander
  • Salt and Pepper
  • Vegan Smokey Cheese alternative

Method

1. Finely slice onion, celery, red pepper, carrot and finely dice the chilli before preheating a sauté pan on high heat. Add some olive oil, then the sliced vegetables and cook until starting to brown.

2. Add in vinegar and your dried spices before the chopped tomatoes and 200ml of cold water. Rinse the beans through a fine sieve then add to the sauce.

3. Reduce down by half before finely shredding down some coriander adding that to the chilli and seasoning with salt and pepper serve on top of your homemade nachos with grated vegan smokey cheese alternative.

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VEGANUARY – Cauliflower Cheese Risotto Recipe

Are you taking part in Veganuary 2021?  If so, we are here to show you that Vegan dishes are not boring, but tasty.  People getting involved has increased dramatically these past few years because not only are there health benefits, but it also has an environmental impact.

The data below is collected from Veganuary Business Support Kit, and you can find more facts, figures and information online. If you have been persuaded to give it a go, your first dish can be Chef Stuart’s Cauliflower & Cheese Risotto:

THE RECIPE

Ingredients 

  • 500g Cauliflower
  • 1 White Onion
  • 2 Garlic Cloves
  • Olive Oil
  • 150g Arborio Rice
  • 75ml Vegan White Wine
  • 300ml Vegetable Stock
  • 50g vegan Italian Style Hard Cheese

Method

1. Begin by cooking the cauliflower until it offers no resistance at all. Then refresh in iced water, strain then squeeze any excess liquid out of it being very firm to make sure it is dry. Blitz down until it is smooth.

2. Finely dice the onion and crush the garlic. In a medium-sized pan with a splash of olive oil add the onion and cook for about 5 minutes until soft and translucent.

3. Add the garlic then add the rice. Cook the rice for 1 minute to start the toasting process then deglaze the pan with the wine. Reduce by half then add 100 ml vegetable stock.  Reduce to a low heat and continue to stir.

4. Once the stock has evaporated add the remaining stock a little at a time stirring until the rice has absorbed all the liquid. This should take around 15 minutes.

5. Finely chop your chives sitting them to the side. The rice should now be cooked, add in your cauliflower puree and season with salt, pepper then grate in your cheese before serving garnished with some of the chopped chives, a drizzle of olive oil and a little more grated cheese.

 

 

 

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Lentil Soup & Soda Bread Recipe

Fancy warming the cockles of your heart? Then why not try Chef Stuart’s homemade lentil soup with soda bread – a perfect dish for lunch or dinner.

Lentil Soup

Ingredients

  • 250g Red Lentils
  • 1 Onion
  • 2 Sticks Celery
  • 1 Carrot
  • 25g Butter
  • Thyme
  • 6 Rashers Smoked Bacon
  • 1 tsp Cumin
  • 500ml Chicken Stock
  • Salt and Pepper
  • Chives

Method

1. First, we are going to do is soak our lentils in cold water for a minimum of 3 hours, this will start to rehydrate them and make them easier to cook when making our soup.

2. Finely dice the onion, peel the celery and carrot then also finely dice that. Heat a heavy-based pot on a medium heat then add in the butter and your diced vegetables along with the thyme.

3. Take the fat of the bacon and chop up finely and put that in with your vegetables, letting it render down and become crispy. This will help flavour all the vegetables and give us a nice depth of flavour in our soup once it’s finished.

4. Put the remaining medallions of bacon under a grill and cook before sitting to the side to cool down, add in the cumin and the soaked lentils along with the chicken stock and simmer for an hour.

5. Blitz your soup and check it for seasoning before finely chopping your bacon medallions and then the chives, Heat up your serving bowls, put some finely chopped bacon in the bottom of the bowl and ladle in your soup, garnish with some chopped chives and enjoy.

Soda Bread

Ingredients

  • 150g Plain Flour
  • 125g Wholemeal Flour
  • 1 tsp Bicarbonate of Soda
  • 1 tsp Caster Sugar
  • 1 tsp Salt
  • 30g Butter
  • 200ml Buttermilk
  • 1 Egg

Method

1. Rub all dry ingredients with butter, add milk and mix to a wet dough.

2. Generously flour a work surface and begin to shape the bread into a rough loaf shape.

3. Transfer to a lined tray, lightly whisk your egg and thoroughly glaze your loaf then bake for 25 minutes in a pre-heated oven at 180c.

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Profiteroles Recipe

Chef Stuart has been busy making these delicious Profiteroles this week. Give it a go and tag us on social media with your creations.

Ingredients

  • 125g Water
  • 125g Milk
  • 100g Unsalted Butter
  • 1 tsp Sugar
  • ½ tsp Salt
  • 150g Plain Flour
  • 3 Medium Eggs

Method

1. Preheat the oven to 200c. Line two baking trays with parchment paper.

2. Put the water, milk, butter, salt and sugar into a saucepan over a high heat and stir with a spatula or a wooden spoon. Turn off the heat as soon as the butter has melted and the liquid has come to a boil.

3. Quickly sieve in the flour, stirring continuously until the mixture is very smooth.

4. When the mixture is smooth, return the pan to the heat and stir with the spatula for one minute. The paste will begin to poach and some of the water will evaporate. Don’t let the paste dry out too much, or it will crack during cooking. Remove the pan from the heat and transfer the contents to a clean bowl. This will encourage the mix to cool before we add the eggs.

5. If the eggs are added to the mix when piping hot they may start to cook and scramble. When the bowl is cool enough for you to hold, begin to add the eggs one at a time, mixing in with a spatula between each addition.

6. Stir well with the spatula until the eggs are thoroughly combined and the paste has a very smooth, “drop” like. It is now ready to use.

7. Carefully spoon the mixture into a large piping bag and set aside. To cook, pipe the pastry onto your tray in the desired, profiterole shape and bake for 20 minutes until golden brown. Cool on a wire rack before filling with vanilla cream.

Vanilla Cream

Ingredients

  • 300ml Double Cream
  • 50g Castor Sugar
  • 1 Vanilla Pod

Method

1. Whisk up double cream and sugar to a semi whipped stage, cut the vanilla pod in half and carefully remove seeds then continue whisking until piping stage is achieved. Carefully fill up bag and fill your now cooled profiteroles.

Warm Chocolate Sauce

Ingredients

  • 50g Dark Chocolate
  • 150ml Double Cream
  • 1 tsp Caster Sugar

Method

1. Melt the chocolate in a bowl over a pan of barely simmering water until completely smooth.

2. Heat all of the remaining ingredients in a small saucepan until evenly combined. Remove from the heat and stir through the melted chocolate. Serve warm over your vanilla cream filled profiteroles.