Really Good Kedgeree

Spicy and delicious, this kedgeree is dead easy to make and perfect for a big family brunch. Some people love peas in a kedgeree and some don’t – it’s up to you. It tastes great either way.

Ingredients
475g/1lb 1oz undyed smoked haddock fillet, cut in half
2 bay leaves
200g/7oz basmati rice, rinsed in cold water and drained
4 free-range eggs
100g/3½ frozen peas (optional)
40g/1½oz butter
1 tbsp sunflower oil
1 onion, finely chopped
1 heaped tbsp medium curry powder
3 tbsp double cream
3 tbsp chopped fresh parsley
½ lemon, juiced
freshly ground black pepper

Preparation method
Place the haddock in a large frying pan, skin-side up. Pour over 500ml/17fl oz water, add the bay leaves and bring the water to a gentle simmer. Cook the fish for 8-10 minutes until it is just done and flakes easily. Drain in a colander set over a bowl, reserving the cooking liquor, and discard the bay leaves.
Pour the cooking liquor into a medium saucepan and stir in the rice. Cover with a lid and bring to the boil. Reduce the heat and simmer the rice very gently for 10 minutes. Turn off the heat and leave the rice covered for 3-5 minutes more. By this time it should have absorbed all the fish liquor.
While the rice is cooking, bring some water to the boil in a medium pan. Add the eggs and cook for eight minutes. Drain them in a sieve under cold running water and when cool enough to handle, peel them carefully and set aside. Cook the peas, if using, in a small pan of boiling water and drain.
Melt the butter with the oil in a large pan and cook the onion over a low hear for five minutes until well softened, stirring occasionally. Add the curry powder and cook for another 3 minutes, stirring constantly. Place the cooked rice into the pan and stir in the onions. Add the peas, cream, parsley and a few twists of ground black pepper.
Flake the fish into chunky pieces and add these to the pan. Gently stir the lemon juice and cook for 1-2 minutes. Cut the eggs into quarters and place them on the rice. Cover the pan with a lid and heat through for 2-3 minutes or until the eggs are warm, then serve.
If not serving immediately, tip the kedgeree into a warm dish and dot with a few cubes of butter. Cover with foil and keep warm in a low oven for up to 20 minutes before serving.
Article Source

Read more...

Eggs Benedict

This is the perfect indulgent breakfast. Home-made hollandaise sauce is much easier to prepare thank you may think and beats any kind of shop-bought variety hands down.

Ingredients
6 free-range eggs, at room temperature
2 tbsp white wine vinegar
6 English muffins, halved
butter, for spreading
6 slices ham or smoked salmon
1-2 tbsp finely snipped fresh chives
For the hollandaise sauce
225g/8oz butter, cut into pieces
4 tbsp white wine vinegar
1 small shallot or ½ banana shallot, peeled and very finely chopped
10 black peppercorns
1 bay leaf
3 free-range egg yolks
pinch sea salt flakes
pinch caster sugar

Preparation method
Fill a small pan just over one third full with cold water and bring it to the boil. Add the vinegar and reduce to a simmer. Crack the eggs one at a time into a small bowl and gently tip into the simmering water. Poach for 2-3 minutes. Remove with a slotted spoon and plunge into iced water, then remove the eggs and place them on a kitchen towel.
For the hollandaise sauce, melt the butter slowly in a medium pan over a low heat, stirring occasionally. Remove from the heat and pour the butter into a jug. Add enough water into a medium saucepan to come a third of the way up the sides. Bring to the boil, then reduce the heat to a simmer.
Put the vinegar, shallot, peppercorns and bay leaf in a small saucepan over a high heat and bring to the boil. Cook for 1-2 minutes, or until reduced to two tablespoons of liquid. Remove from the heat.
Put the egg yolks in a heatproof bowl and place over the pan of simmering water. Whisk the egg yolks with the salt and sugar until pale. Pour the vinegar mixture through a fine sieve onto the yolks and continue whisking until well combined. Slowly add the butter in a steady stream whisking constantly until the sauce is smooth, thick and shiny.
Toast the muffin halves and bring the pan of water back to a simmer, ready to reheat the eggs.
Spread the muffins with butter. Put a muffin half on each plate and top with ham or salmon. Using a slotted spoon, drop the cooked eggs in to the simmering water and reheat for one minute. Remove and drain on kitchen paper.
Place an egg on each muffin and spoon over some hollandaise. Sprinkle with chives and serve with the other muffin halves on the side.
Article source.

Read more...

Chicken Pasties

This makes enough for 40 pasties. If you're using a domestic oven, you'll have to bake them in batches.
Ingredients
For the pastry
4.5kg/10lb 2oz plain flour, plus extra for dusting
3 tbsp salt
2.25kg/5lb lard, diced
about 1.2 litres/2 pints cold water
For the filling
3kg/6lb 8oz chicken thighs, boned and skin removed, finely chopped
150g/5½oz plain flour
salt and freshly ground black pepper
1.5kg/3lb 5oz onion, peeled, finely chopped
1.5kg/3lb 5oz swede, peeled, finely chopped
4.5kg/10lb 2oz potato, peeled, finely chopped
10 free-range eggs, beaten

Preparation method
Preheat the oven to 180C/350F/Gas 4.
For the pastry, blend the flour, salt, and lard in a large mixer until the mixture resembles breadcrumbs.
With the motor still running, gradually add the water in a thin stream until the mixture comes together as a dough. If you don’t have a large enough mixer, rub the fat into the flour in a large bowl or clean bucket.
Wrap the pastry in cling film and chill in the fridge for 30 minutes.
For the filling, place the chopped chicken and flour in a large bowl and mix until the meat is coated in the flour. Season to taste with salt and freshly ground black pepper.
Season the vegetables with salt and freshly ground black pepper.
When the pastry has chilled, divide it into 40 pieces of equal weight. Roll out each piece of pastry onto a lightly floured work surface until it is just larger than the diameter of a dinner plate. Make sure you do not tear the pastry.
Using a dinner plate as a template, trim the edges of each piece of pastry to form a disc.
Spoon some of the chopped potato onto one half of each pastry disc, leaving 1.5cm/¾in free at the edges.
Spoon some of the chopped swede on top of the layer of potato, and then spoon some of the chopped onion on top of the layer of swede. Finally, spoon over some of the chicken.
Brush the edges of the pastry discs lightly all over with a little of the beaten egg.
Fold the empty half of the pastry disc over the filled half and either press the edges together with a fork, or twist the edges to seal.
Technique: Crimping the edge of a pasty

Brush the top of each pasty with more beaten egg. Using a sharp knife, cut a small cross shape in the top of the pasties through which the steam can escape.
Place the pasties onto greased baking trays and transfer to the oven. Bake for 45-50 minutes, or until the pastry is crisp and golden-brown and the filling is cooked through and piping hot.
When the pasties are cooked, remove them from the oven and set aside to rest for 5-10 minutes before serving.
Article source.

Read more...

Cornish Pasty

Try the Hairy Biker's recipe for a classic Cornish pasty.
Ingredients
For the pastry
225g/½lb plain flour, plus extra for dusting
1 tsp baking powder
½ tsp salt
60g/2½oz unsalted butter
1 free-range egg, yolk only
60ml/2½fl oz water
1 free-range egg, beaten, for glazing
For the filling
50g/2oz swede, finely chopped
150g/5½oz potato, peeled and cut into cubes
50g/2oz onion, finely chopped
100g/3½oz rib-eye steak, cut into small pieces
1 tbsp chopped fresh parsley
salt and freshly ground black pepper

Preparation method
For the pastry, pulse the flour, baking powder, salt, butter and egg yolk in a food processor until the mixture resembles breadcrumbs.
Gradually add the water, a tablespoon at a time, mixing continuously until the mixture just comes together as a dough. (You may not need to use all the water.) Roll the dough into a ball, then wrap it in cling film and chill in the fridge for an hour.
Meanwhile, for the filling, bring a pan of salted, boiling water to the boil. Add the chopped swede and potato and cook for 4-5 minutes, until tender, then drain well, refresh in cold water and set aside.
Preheat the oven to 180C/350F/Gas 4.
Roll the chilled pastry out onto a clean, floured work surface. Cut a large disc from the pastry using a dinner plate as a template. Place the onions in a line down the middle of the pastry disc. Spoon the chopped steak on top, then spoon the cooked potato and swede over it. Sprinkle with the chopped parsley and season, to taste, with salt and freshly ground black pepper.
Brush the edge of the pastry disc with some of the beaten egg. Draw the edges of the pastry together and crimp them with your fingers to seal so that the seal sits on top of the filling. Using a knife, make a small hole in the top of the pasty and brush all over with the remaining beaten egg.
Place the pasty onto a baking tray and bake in the oven for 25-30 minutes, or until golden-brown.
Article source

Read more...

Creamy Parsnip and Apple Soup

Sweet parsnips and tangy cooking apples combine perfectly in this deliciously smooth soup.
Ingredients
25g/1oz butter
1 tbsp sunflower oil
2 medium onions, chopped
600g/1lb 5oz parsnips, cut into 2cm/1in pieces
2 garlic cloves, crushed
600g/1lb 5oz Bramley apples, peeled, quartered and cut into chunks
1 litre/1¾ pints vegetable or chicken stock
150ml/5fl oz milk
flaked sea salt and freshly ground black pepper

Preparation method
Melt the butter and oil in a large saucepan. Gently fry the onions and parsnips for 15 minutes, or until the onions are softened. Add the garlic and apples and cook for a further two minutes, stirring regularly.
Pour over the stock and bring to the boil. Reduce the heat to a simmer and cook for about 20 minutes, or until the parsnips are very soft. Remove from the heat and season with salt and freshly ground black pepper. Blend the mixture in a food processor until smooth.
Stir in the milk, adding a little extra if required. Season to taste with salt and freshly ground black pepper.
Article source

Read more...

Goats' Cheese and Chive Soufflé

This soufflé works wonders as a light lunch served with a frilly green salad.
Ingredients
300ml/10fl oz full-fat milk
1 onion, quartered
1 bay leaf
1 small bunch thyme
300g/10oz goats’ cheese
50g/2oz butter
50g/2oz plain flour
4 free-range eggs, separated
3 tbsp finely snipped chives
10g/¼oz finely grated Parmesan
sea salt and freshly ground black pepper

Preparation method
Cut a 42cm/16in piece of baking parchment in half lengthways. Fold one half in half again and tie around a 13cm/5in soufflé dish using kitchen string. Lift the paper so it creates a collar that rises around 5cm higher than the dish. Butter the inside of the soufflé dish and the paper generously.
Put the milk in a small non-stick pan and add the onion, bay and thyme. Bring to a gentle simmer then remove from the heat and set aside to infuse for 15 minutes.
Preheat the oven to 220C/425F/Gas 7.
Place a baking tray in the oven to heat. Strain the flavoured milk through a fine sieve into a jug. Cut the rind off the goats' cheese and cut the cheese into 2cm/¾in pieces. (You should end up with 200g/7oz cheese.)
Melt the butter in a heavy-based saucepan over a low heat. Stir in the flour, cook for a few seconds then gradually start adding the milk, a little at a time, stirring well between each addition. When the sauce is smooth and very thick, continue to cook for a further two minutes, stirring constantly then remove from the heat and stir in half the goats' cheese.
Whisk the egg yolks lightly and stir into the milk mixture until smooth. Season to taste with sea salt and freshly ground black pepper. Pour into a large mixing bowl and cover the surface with a sheet of cling film to prevent a skin forming.
Whisk the egg whites with a pinch of salt until stiff but not dry. They are ready when you can turn the bowl upside down without them sliding out.
Stir the chives into the cheese sauce. Fold in the remaining cheese. Fold in a large spoonful of the egg white until combined, then fold in the remainder.
Pour the mixture slowly into the prepared soufflé dish. Sprinkle with the parmesan and freshly ground black pepper. (Keep the parmesan towards the centre of the soufflé so it doesn’t melt and hinder the rise by sticking to the paper.)
Bake on the preheated baking tray in the oven for 23-25 minutes or until golden-brown and risen. Remove from the oven, remove the string and serve the soufflé immediately.
Article source.

Read more...

Welsh Rarebit

When you’re cold, tired and hungry, nothing beats this posh cheese on toast.
Ingredients
25g/1oz butter
25g/1oz plain flour
l00ml/3½fl oz strong, dark beer
150g/5oz mature Cheddar cheese, grated
1 free-range egg yolk
1 tsp English mustard
4 tsp Worcestershire sauce
pinch cayenne pepper
4 thick slices wholemeal or granary bread
freshly ground black pepper

Preparation method
Preheat the grill to high.
Melt the butter in a non-stick saucepan and stir in the flour. Cook over a low heat for 30 seconds, stirring constantly. Slowly add the beer. Simmer for 2-3 minutes, stirring constantly until the sauce is thick and smooth.
Add the cheese, egg yolk, mustard, Worcestershire sauce and cayenne pepper, if using. Cook until the cheese melts, stirring constantly. Season with freshly ground black pepper and set aside to cool.
Place the bread on a baking tray lined with aluminium foil and toast on each side until golden-brown. Spread the cheese sauce thickly over the bread, making sure the slices are completely covered so the edges don’t burn. Return to the grill for 20-30 seconds longer until lightly browned and bubbling.
Article source.

Read more...