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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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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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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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Stovies Recipe

It’s the original comfort food; a one-pot dosh traditionally made with left-over meat and freshly cooked vegetables that has warmed many a Scot during the dark, dreich days of winter.

However,  so many people have their own way of making stovies. Some use square sausage, some use links, some use beef and some use mince. There’s even a version using corned beef! (Let’s save that argument for later).

The funny thing about it is, it’s not even a regional thing, there’s no real east/west divide. This hotly debated topic seems to be more focussed on what families passed down through the generations.

Anyway, we’re sharing our version of stovies with you today and invite you to give them a try!

STOVIES (COOK SCHOOL SCOTLAND STYLE)

Ingredients

  • 30g butter
  • 1 onion
  • ½ turnip
  • 2 large carrots
  • 500g leftover slice sausage and links
  • 500g potatoes
  • 500ml beef stock
  • Brown sauce
  • Worcestershire sauce
  • Salt and pepper

Method

1. Begin by heating up a heavy-based pot and add in the butter until it starts to melt, finely dice the onion and start to sauté. Peel the carrots and turnip then dice into 2cm cubes adding into your onions.

2. Chop the leftover sausages and peel then chop the potatoes adding all together along with the beef stock, bring to the boil and simmer for 20 minutes.

3. Now add in brown sauce to taste along with Worcestershire sauce then season with salt and pepper before serving with crusty bread and loads of butter.

We hope you enjoy creating this recipe and sharing it with your friends.