No. 104 - February 2012

 

Welcome to the first Recipes4us Newsletter of 2012.  If you have any suggestions, additions or interesting questions for the newsletter, please write to me at Newsletter@Recipes4us.co.uk .  You can now quickly share this page with your friends and family via twitter, facebook, email plus lots of other options by using one of the buttons below. There's even a print button.

 

For 2012 I am also going to pay more attention to dairy, gluten/wheat free, vegetarian and vegan cooking so where appropriate, you will find the following next to recipes to highlight their properties:- 

 

Veg/Vegan    DF = Dairy Free    GF  = Gluten/Wheat Free

 

There are also some new sections such as "Perfect Pairings" and "Cupcake Corner" which will be featured from time to time so hopefully, the newsletter will continue to be both pertinent and interesting.

 

  Happy Cooking!

 

 

 

 

 

 

Florence Sandeman,

                             Publisher

 

Share this page   

 

_________________________________________________________________________

 

Perfect Pairings

 

Bacon and eggs: Strawberries and cream - some things are just meant for each other.

 

Often (though not always) there are logical reasons why two particular ingredients have been put together in the first place, so I have decided to feature examples of these combinations from time to time, some of which you may not have tried or even heard of, but all of which will hopefully tickle your taste buds.

 

For the first of these, as 5th–12th is  Bramley Apple Week (UK) I've chosen to highlight an age-old favourite, namely Pork and Apple.

 

Whilst we cannot know for sure when or where  this pairing came about, it can be assumed that wherever apples were grown and pigs were reared in the same place, the idea of apples with pork must have popped up,  especially as in many cases, the pigs were allowed to eat windfall apples rather than them being allowed to rot on the ground. 

 

Also, it was traditional to slaughter pigs in the autumn - the same time apples are in season. Interestingly, apple is often served with goose which  was also traditionally in season/slaughtered in the autumn.

 

However the practice of serving apple with pork came about, it cannot be argued that apple certainly helps offset the fattiness of pork, whether served as a sauce on the side or freshly cooked in slices, quarters or halves.

_________________________________________________________________________

 

2 in 1 . . .

 

February is Sweet Potato Month  AND  20th - 26th is National Chip Week

 

 

If you've never tried making sweet potato chips/fries you simply MUST. They make a really nice change to normal chips and go well with most meats and poultry.

 

Sometimes I make a mixture of ordinary chips and sweet potato chips and so long as you cut them a little bit bigger, they will fry in about the same time as ordinary chips.

 

You can even make oven chips with sweet potatoes if you don't like frying, although you should bear in mind they'll roast more quickly than ordinary potatoes - around 25 minutes. Here's a recipe for you to try

 

 

Home Made Oven Sweet Potato Chips

Although these take longer to cook than conventional frying, they do have the added bonus of having a considerably less fat content.

 

Serves 4

Prep & Cook Time: 35mins      Veg/Vegan    Dairy Free    Wheat/Gluten Free   

Ingredients

675g/ 1½lb Sweet Potatoes, peeled

A little Vegetable Oil

Salt (optional)

Chilli Powder (optional)
 

Instructions

1. Preheat the oven to 200C, 400F, Gas Mark 6.  Cut the potato into slices 1cm/just under ½-inch thick then cut the slices into 1cm/ ½- inch thick chips.

2. Place in a large shallow dish, coat all over in sunflower or corn oil then spread the chips evenly over a large baking sheet in one layer, sprinkle sparingly with salt and/or chilli powder if using, and bake for 20-25 minutes, turning 2 to 3 times during the cooking period.

 

Culinary Videos

 

 

Click the picture to find the latest Recipes4us additions plus the latest celebrity chef videos

 

______________________

 

 

What's in Season in

February

 

 

Click here to see what's in season this month, how to cook it and to find a UK Farmers' Market near you.

__________________________

 

 

Weekday Menus

 

 

Click the picture to find this month's weekday menus to help you plan your meals and shopping weeks ahead.  Each weekday has a main course, suggested vegetable side dishes and accompaniments plus a dessert, which have been planned to supply you with a balanced diet. It's also been designed so that you can interchange one day's menu with another in the same grouping


 


Food celebrations in February include:-

 

3rd National Carrot Day
3rd – 9th National Dairy Week
4th
Homemade Soup Day
4th Stuffed Mushroom Day
5th
British Yorkshire Pudding Day
5 – 12
Bramley Apple Week
13th National Tortellini Day
14th
Valentines Day
16th
National Almond Day
17th
National Cabbage Day
20 - 26
National Chip Week
20th Collop Day (Shrove Monday)
21st
Pancake Day
23rd National Banana Bread Day
Sweet Potato Month

 

 

Lose a Stone the Liz Hurley Way


The Watercress Soup Diet has long been the preferred choice of Liz Hurley who claims that whenever she gets a hunger pang, she just has a cup of watercress soup.

 

Leading nutritionist Sarah Schenker has developed a version of the Watercress Soup Diet which is nutritionally balanced consisting of a high carbohydrate breakfast,  watercress soup for lunch and a high protein supper.  11 volunteers in a north London diet group lost an average 1stone 3lbs in just six weeks.   All participants had to have watercress soup for lunch at least four days out of seven and were encouraged to have a cup of the soup if they felt peckish between meals. 

 

The diet trial was commissioned by the Watercress Alliance, an organisation that represents British watercress farmers.    Watercress has emerged in recent years as a super food containing an amazing 15 vital vitamins and nutrients.   Gram for gram watercress boasts more vitamin C than oranges, more vitamin E than broccoli, more calcium than whole milk, more iron than spinach and it is also the richest available dietary source of PEITC (phenylethyl  isothiocyanate) which research suggests can fight cancer.

 

You can find out more about the  Watercress Soup Diet by visiting www.watercress.co.uk. In the meantime here's the recommended recipe for Watercress  Soup. Coincidentally, 4th February is Homemade Soup day so why not try it anyway whether or not you want to lose weight.

 

Makes 3 bowls of soup

approx 100kcal each

 

Veg/Vegan    Dairy Free    Wheat/Gluten Free

 

Ingredients
1 small onion, finely chopped
2 pints of chicken or vegetable stock
2 small potatoes, diced
3 x 85g bags of watercress
A pinch of salt and freshly milled black pepper

Method

In a large saucepan sweat the onion in two or three tablespoons of stock or water.

 

Add the rest of the stock potatoes together with the seasoning and the pan. Bring to the boil and simmer until the potatoes are soft.

 

Add the watercress, and stir for three minutes then remove from the heat and blend in a liquidiser. Serve hot or cold.

 

   British Yorkshire Pudding Day

 

This year British Yorkshire pudding day falls on Sunday 5th February.  British Yorkshire Pudding Day (BYPD) was first created by Recipes4us back in 2008 so 2012 celebrates its 5th birthday. You can read more about the day by clicking the BYPD logo below.

 

For a change, I decided to devise a dessert Yorkshire pudding recipe and, if I say so myself, it's jolly scrumptious.

 

Apple & Blueberry Yorkshires
Serves 4      Cook & Prep Time: : 35mins

Veg

Ingredients
Vegetable Oil
2 small Apples
25g/1oz Butter
50g/2oz Sugar (granulated, brown or caster)
150ml/5fl.oz. Milk
1 Egg
75g/3oz Plain Flour
2 tbsp Maple Syrup + extra to serve
75g/3oz Frozen or Fresh Blueberries

Instructions

1. Preheat the oven to 200C, 400F, Gas Mark 6. Place about 25mm/¼-inch of oil in the bottom of 4 of the holes of a 6-hole deep muffin tin and place in the oven whilst it's pre-heating.

2. Peel and core the apples then cut into small dice (no larger than 1cm/½-inch.

3. Melt the butter in a small frying pan stir in the sugar then add the apple and cook over a medium heat for 4-5 minutes, turning and stirring frequently, until just softened.

4. Using a slotted spoon, transfer the apple mixture to a large plate, spread out and place in the fridge whilst you make the batter.

5. Meanwhile, place the milk, egg, flour and maple syrup in a mixing bowl and beat with a hand or electric whisk until well blended and smooth. Add the cooled apple to the batter and mix well.

6. Make sure the oil in the muffin tin is very very hot. If it's not sizzling, then heat on the hob. Once sizzling, divide the apple/batter mixture between the four holes then sprinkle the fresh or frozen blueberries on top.

7. Place in the hot oven immediately and bake for 15 minutes until golden brown and slightly risen.


Best served hot with ice cream and drizzled with extra maple syrup or serve at room temperature.
 

 

5  Tips for perfect Yorkshire Puddings
 

·         Never use self-rising flour or any kind of raising agent or baking powder. Contrary to what you may think, it actually results in flat, soggy puddings
 

·         Make sure the batter is of the right consistency (a little thicker then unwhipped double cream) and as smooth as possible. Using an electric whisk helps, but is not at all necessary.
 

·         Make sure the oil is VERY hot before pouring the batter into the tin. It may be easier to heat the tin containing the oil on the stove top rather than in the oven. You should aim to have about 3mm/1/8 inch of hot fat in the bottom of the tin before you add the batter
 

·         Try not open the oven door for the first 10 minutes of the cooking time and after that, only enough to have a peek at what's happening if you have to. The aim is to allow the puddings to rise, brown and set so they don't collapse
 

·         Remember that a large Yorkshire often has a slightly heavier base. If you want very light airy Yorkshires, opt for individual or popovers

 

In my Kitchen

 

Silicone Cupcake moulds

 

I have several cupcake/ muffin tins - old and new;  6 -hole and 12-hole; large and small holed. So why would I bother buying individual silicone cupcake moulds?  Well, to cut a long story short, I recently bought a new microwave/combination/convection (fan assisted) oven. As my normal oven is a bit hit and miss temperature wise (I always use a separate thermometer when baking cakes),  I thought it would be great to bake cakes in the new one.  The problem is most of my cupcake tins wouldn't fit as the new oven has a turntable. 

 

My good excuse to try out this new-fangled silicone stuff.

 

Whilst browsing on Amazon, I came across heart shaped ones too so, as Valentines day was approaching I decided to get normal round ones and the heart shaped ones.

 

I must admit I didn't really read the blurb or any reviews, and when they arrived, I was a bit disappointed as the heart shaped ones seemed a little on the small side. Still, they are meant to be "fairy" cakes and as there were 12 individual moulds for each I just reckoned on eating twice as many if necessary.

 

Although I had read somewhere that silicone bakeware should be oiled before the first use, as there weren't any instructions included with these, I didn't bother. I simply made up a normal cupcake mixture and 2/3rds filled most of the moulds. I only half filled a couple (pictured below) because I wanted to further experiment when it came to icing the tops as I wanted to see if they would unmould cleanly if iced whilst still in the mould.

 

Results

 

bullet

The cakes cooked well and evenly

bullet

I started unmoulding them as soon as I could handle them which was around 2 minutes, and they came out easily whilst still warm

bullet

I did leave a couple to get completely cold and although they turned out ok, I would recommend unmoulding cupcakes whilst they are still warm

bullet

I was happy with the shape of half-filled heart moulds but the 2/3rd filled hearts seemed to lose their shape towards the top

bullet

The cake I iced while it was still in the mould with glace icing unmoulded ok however the icing did run down the sides a little so it wasn't as cleanly an iced top as I had hoped for

bullet

The moulds washed up ok - made easier that they completely turn inside out - but still much more fiddly than a rigid tin.

 

Conclusion

 

Round  moulds - The overall performance of the normal round cases is fine and I'm glad I bought them to use in my new oven, especially as I have found just using paper cases sometimes results in cakes which spread in a non-uniform way.

Heart moulds - If you want really pronounced heart shapes then perhaps these silicone ones are not the best to use,  however if you're not fussed about the shape of your baked goods then they'll be perfectly adequate.

General - They are ok, although bear in mind you will have to unmould cakes intended for anything other than eating at home to ensure your silicone moulds don't get lost . . . or stolen !

 

 

14th February is Valentine's Day

The easiest way to make ordinary recipes suitable for Valentines day is to use heart shaped dishes  to cook or serve.  The selection on the right are just  a few available to buy. Alternatively  you can cut or shape foods such as pastry into hearts.

For Valentines day recipes plus information about St. Valentine and the day in general, visit our Valentines Day Page.

___________________________________________________________________________

Cupcake Corner

Judging from feedback left on the site, it would seem many of you are really into making cupcakes - or fairy cakes as they were called when I was a kid - so I have decided to feature a new cupcake recipe every month.

 

As it's Valentines day and I've featured heart shaped silicone cupcake moulds in this newsletter, I thought it appropriate to make special valentine heart shaped cupcakes as the first in this new series of cupcake recipes.

 

This recipe features a new icing (well new for me) which uses fresh or frozen strawberries and which is soooo delicious you'll want to eat it straight out of the bowl !  Not only do the strawberries give the most delightful delicate colour but considering there aren't many strawberries used,  a surprisingly vibrant strawberry flavour too.  The strawberry flavour is further emphasized with the use of straeberry jam as a filling - think mini Victoria Sponge.

 

I have also done a video however I ran out of time and it still needs editing, but keep an eye out for its appearance in the Videos Section in the next couple of days

 

 

Valentine Strawberry Cupcakes

 

Prep and cooking time: 35 minutes plus cooling    Vegetarian
Makes 12

 

Ingredients
For the cakes

100g /4oz Butter or Margarine, softened
100g /4oz Caster Sugar
100g /4oz Self Raising Flour, sieved

2 Medium Eggs
1 teasp Vanilla Extract
For the Filling
Approx. 3 tbsp Jam
For the Topping
100g /4oz very soft Butter
225g /8oz Icing Sugar
50g/2oz/6 medium Strawberries - fresh or frozen (defrosted)


Make everyday recipes extra special using our specially selected Valentine cookware

 

Instructions

 

1. Preheat the oven to 180C, 350F, Gas Mark 4 and place 12 heart shaped silicone cases onto a baking tray. You can also use ordinary paper cases or a cupcake tin.

2. Place all the cake ingredients in a large mixing bowl and beat together with a wooden spoon, electric hand whisk or in a bowl food processor, until well blended.

3. Divide the cake mixture between the moulds, filling to about 2/3rds, level the tops with a small spoon or spatula and bake for 15 - 20 minutes until well risen and firm to the touch. If using silicone moulds it's easier to remove the cakes from the moulds whilst they are still hot. Allow the cakes to cool completely on a wire rack before filling/decorating.

4. Meanwhile, make the butter icing, place the butter in a large mixing bowl and beat with a wooden spoon until very soft then pass the strawberries through a large sieve onto the butter and mix briefly. Discard the pulp and seeds.

5. Sift in the icing sugar and beat with a wooden spoon until well blended and very smooth. Set aside until you are ready to assemble the cakes but do not refrigerate as the mixture will "set" and become more difficult to pipe.

6. Cut each cupcake in half horizontally as you would a layered sponge sandwich, spread with a little strawberry jam then replace the top.

7. Pipe or spread the butter icing onto the top of each cake.
 

 

Cooking Skills . . .

                               Pancakes

 

21st February is Shrove Tuesday: Pancake Day

 

Despite them being one of my favourite desserts and so easy to make I no longer even bother to weigh the ingredients,  I probably only make pancakes two or three times a year.  I really don't know why as it literally takes a few minutes to mix the batter and around 1½ minutes to make each pancake, so even if there are lots of people to feed (or if you are just a glutton like me -  two pancakes just doesn't cut it),  it's still relatively quick to make once you get into your rhythm.

 

Below are 5 top tips for perfect pancakes plus one of my latest videos in which I show you how to cook pancakes, or to be more precise, chocolate pancakes with spiced pears and a rich chocolate sauce. Even if you don't fancy that particular recipe, you can see the steps required to make perfect pancakes.

 

5  Tips for perfect Pancakes
 
bullet

Always use a plain flour  (never self-rising) and don't over-beat the batter. (See also the "experimenting with . . ."  article below)
 

bullet

Heat the frying pan until very hot then add 1-2 teaspoons of vegetable oil and heat until almost smoking, swirling it around to coat the bottom of the pan
 

bullet

Pour off the excess oil  before adding enough batter to thinly coat the bottom of the pan (around 4mm/ ⅛-inch thick)
 

bullet

Let the pancakes cook until the edges start to look dry and don't be tempted to move them before this as they will just tear apart. This should take 30-60 seconds

 

bullet

Turn and cook for around 30 seconds only the second side and bear in mind it will not colour as evenly as the first side. Also, for some reason, the first pancake made never seems as even as the following ones. Weird but true.

 

 

For a full sized video and written recipe

click here.

 

 

More pancake recipes   |   Information about Pancake Day

 

Experimenting with . . .

                                  Gluten Free Flour

 

 

Whilst on the subject of pancakes, I thought it would be interesting to experiment making them with gluten free flours, especially as there seem to be more and more people who are intolerant to gluten and/or wheat. 

 

Although there are quite a few gluten free flours, many are not suitable for use by themselves i.e. without the need for additional and unusual ingredients such as xanthan gum, and many are not readily available to buy. Between these two factors, I was left with only two which would be suitable and which I can get easily - Gram (chickpea) flour and White Rice Flour.

 

I decided to stick as closely as possible to a normal pancake batter mix, so initially for both flours I made up a batter using the following quantities which for both mixtures was sufficient to serve 4 (8x20cm/8-inch pancakes).

  • 100g/4oz flour,

  • 180ml/6fl.oz.milk

  • 1 egg

  • a large pinch of salt

The mixing was the same - the cooking was the same, with both batters frying well and the pancakes cooking very evenly  - perhaps more so than when using normal wheat flour.  I found the pancakes held together well even when made quite thinly. Then came the challenges.

 

White Rice Flour Pancakes Gram (Chickpea) Flour Pancakes

Vegetarian    Wheat/Gluten Free

click on the photos for close ups

The taste was quite bland and the texture wasn't very pleasing - not exactly hard but much dryer than pancakes made with wheat flour. A little like cardboard.

So in the next batch I made I added 2 tablespoons of melted butter so see if it would produce a softer pancake as it does with crepes, and 2 tablespoons of sugar.

Both the texture and flavour were vastly improved and next time I will try adding even more melted butter which I think might improve the texture further and substite the sugar with honey or maple syrup. I can recommend this rice flour gluten free batter for sweet pancakes.

Although I didn't actually try it, I know that they would also be great for savoury pancakes: just omit the sugar and add more salt or other savoury seasonings such as chilli powder, herbs etc.

Once again, the texture wasn't very pleasing - more coarse than the white rice flour ones, but the nightmare for me was the flavour which I found over-whelming.  So much so, that I didn't even bother experimenting with sweet gram pancakes.

For the next batch I added 2 level teaspoons of dried sage, some pepper and a lot more salt. I just had to get some flavour into it.

As these were going to be the base of a savoury recipe. I wasn't too concerned about the texture although I did make them  a little thinner and got an extra small pancake out out it.

Worked a treat. The natural nuttiness of the chickpea flour went very well with the herbs so I wouldn't hesitate to recommend this chickpea gluten free batter to make pancakes for savoury recipes. Substitute the sage with other herbs or seasonings such as chilli (powder or freshly chopped), curry powder etc.

 

 

Focus on . . .

                      Preserved Chestnuts

 

I am being a little self  indulgent in this newsletter as chestnuts are one of my favourite things to eat in the winter. I usually just roast or grill them which always evokes memories of street vendors selling them from braziers on cold winter nights. I think my dad was the first to introduce me to them - I was so young I can't quite be sure where we were but probably some market or other.

 

Unfortunately, in the UK they are certainly a seasonal food with many supermarkets only stocking them for a few of weeks around Christmas time.  However, this year, I found a local independent shop who is still selling them now (having sold out a couple of times), so I determined myself to try to preserve some. Here's what I've come up with.

 

 

My initial thought was to make  marrons glacés (shown left), These are  a sweetmeat which originated in Southern France and Northern Italy hundreds of years ago - certainly a recipe has been found dating back to 16th century Lyon. 

 

Although the simple description is "candied chestnuts" true Marrons Glacés take several days to prepare as they are traditionally cooked and steeped in a sugar syrup several times until the nuts are candied all the way through,  before being dried out.

 

Apparently, they are very popular in France, though having looked online to find how much it would cost to buy them, the cheapest I could find was a 475g jar of chestnuts in syrup at £15 with boxed dried versions coming up even more expensive - up to £30 for 250g. As I was running out of time and couldn't take the four days required,  I decided to just preserve my chestnuts in syrup which ended up taking me just 1 day to prepare, with the added bonus that they will keep longer.  Here's how I did it.

 

To fill  1 x 360ml /12oz jar

Approx. 350g/12oz Fresh Chestnuts (in shell)

Boiling Water

200g/7oz Sugar

480ml/16fl.oz. Water

2 teasp Vanilla Extract
 

1. Soak the chestnuts in boiling water for 20 - 30 minutes. This softens the shells a little which enables them to be cut more easily.

2. Drain them then cut a horizontal slash through the shells using a sharp knife. Try not to cut too deeply into the actual chestnut.

3. Place the slashed chestnuts in a saucepan, add enough cold water to cover and 1 teaspoon of the sugar, bring to the boil and continue to boil for about 15 minutes. Don't cook for too long or they'll fall apart.

4. Using rubber gloves to protect your hands, remove the shell and inner brown membrane from the nuts. Doing this whilst the nuts are still hot is a lot easier and some shells will just slide off.

5. Be gentle as you want to keep as many nuts as possible whole, although broken parts can be used to infill larger gaps in the jar.

6. Place the sugar, water and vanilla extract in a small saucepan, bring to the boil then boil rapidly for 5 minutes.

7. Add the chestnuts, making sure they are completely covered by the liquid, bring back to the boil then reduce the heat, cover and simmer for 30 minutes. If there isn't enough liquid, add some boiling water and mix gently but thoroughly. After 30 minutes, remove from the heat, and leave to steep at room temperature for  at least 4 hours.  The syrup will have turned a brownish colour and will have thickened a little

 

 

 

 

 

 

 

 

 

 

 

 

8. After the 4 hours, return to the heat, bring to the boil, reduce the heat, cover and simmer for 30 minutes. Remove from the heat and set aside for another 4 hours. The syrup will have thickened and browned even more.

9. After the 4 hours, prepare your jar by washing in hot soapy water, making sure you rinse it very well, then dry in a warm oven.  Bring the chestnuts to the boil one last time,  then using a slotted spoon, transfer the chestnuts into the sterilised jar, being careful not to break them.  Top up with enough syrup to cover and seal/close the lid. 

Store in a cool dark place where it should keep for quite a few weeks although you can start eating them immediately.

 

Cook's Tip....

 

If there is a lot of syrup and especially if it's very thin, boil rapidly to reduce and thicken before pouring into the jars.

 
 

3 ways with . . .

                           Cabbage

 

17th February is National Cabbage Day

 

February is the perfect month for cabbage day as it's one of the few vegetables which is naturally in season during winter months. Better still, there are different types available all of which are suitable for different methods of cooking.  Here are just three examples:-

 

Red Cabbage White Cabbage Green Spring Cabbage

Suitable for long slow cooking when it becomes very soft. Very good cooked with sweet spices such as cinnamon

 

Great for stir frying and for using raw in salads such as coleslaw where it adds a good crunch.

 

Wonderful when served as green cabbage but generally requires less cooking as the leaves are quite soft.

 

Sweet and Sour Red Cabbage      80mins White Cabbage Salad      15mins Glazed Pork with Cabbage     30mins

 

 

   Shopping Arcade  

 

Below are some items you may need to purchase in order to more easily prepare,  cook or serve recipes or ingredients featured in this newsletter. They are all available from Amazon - click the links/pictures and get them delivered direct to your home or office.

 

British Yorkshire Pudding Day Homemade Soup Day/Watercress Diet Pancakes
 

Silicone Cupcake Moulds/ Valentines Day
National Chip Week  
     

Pork and Apple/Bramley Apple Week
Cabbage   Preserved Chestnuts
     

 

Napkin Fold of the Month

Clowns Hat

This is a relatively easy fold which is especially great for children’s parties when brightly coloured napkins go down well.

Make sure your napkin is very well starched so it stands upright easily.

Ease

Napkin Size

Suitable Materials

Napkin Design

 Starched

Easy

Medium

Large

Linen

Thick Cotton

Paper

Plain

Bordered

Patterned

 

1. Place the napkin back side up in a square and fold in half upwards..

2. Fold the top right hand corner downwards so the edges line up at the bottom

3.  Fold the right hand bottom corner to the left along the centre line so the edges line up at the bottom

4. Fold the top left hand corner down to meet the bottom right hand corner

 

5.  Holding the right hand bottom corners down, place your other hand between the 4th and 5th layers to open up the cone, then carefully turn up a deep hem all the way round. Stand the hat upright

 

Recipe of the Month

 

Lamb, Redcurrant, Carrot and Rosemary Cobbler

 

3rd February is National Carrot Day (UK). For a delicious warming take on the classic stew, give this recipe a whirl courtesy of www.britishcarrots.co.uk,.

 

 

Ingredients
For the lamb:
700g diced lamb for stewing
4 large carrots, peeled and cut into 2cm rings
1 large onion
1 small leek cut into rings
1 bay leaf
1 tsp redcurrant jelly
2 cloves garlic finely diced (optional)
850ml good lamb or vegetable stock
3 tbsp olive oil
Seasoned flour
Salt and pepper
Pinch dried rosemary/tsp fresh
For the cobbler/scones:
225g self-raising flour
½ tsp salt
50g hard butter
120 ml milk
2 eggs
1 tsp dried rosemary
50g strong Cheddar cheese, grated

Prep and Cooking time:  2 hours    Serves 6

 

Instructions

For the lamb:
1. Preheat the oven to 170C/Fan or 150C/325F or Gas Mark 3.

2. Put the olive oil into a sauté pan. Coat the lamb in seasoned flour. Fry the meat until browned. Throw in the vegetables and bay leaf. Fry for 2 minutes, stirring constantly.

3. Add the redcurrant jelly and dried rosemary. Add stock. Season to taste.

4. Transfer the meat to a casserole dish then cover and bake for 1¼ -1½ hrs or until the meat is tender.

For the cobbler/scones:
1. Increase the oven temperature to 220°C/Fan or 200°C/425°F or Gas Mark 7.

2. Sift the flour with the salt into a large bowl. Cut the butter into small cubes. Toss it into the flour. With fingertips, rub in the butter until the mixture resembles breadcrumbs. Add salt and pepper. Add the rosemary and cheese.

3. Make a well in the centre of the mixture, beat the egg and milk together and bring the mixture together with a knife. The mixture will be sticky. On a floured surface, knead the dough two or three times until smooth. Roll or pat into a flat block about 21/2 cm / 1" thick. Cut into rounds with a floured cutter.

4. Brush the tops of the scones with the remaining beaten egg for a golden crust. Put the scones directly on top of the casserole and cook for 15 - 20 minutes until well risen and golden brown.

 

Nutritional values of Carrots

Per 25g/1oz = 11 Calories

 
Total Fat 0.0475g 0%
  Saturated Fat 0.0075g 0%
  Polyunsaturated Fat 0.0192g  
  Monounsaturated Fat 0.002g  
Cholesterol 0mg 0%
Sodium 8.75mg 0%
Potassium 80.75mg 2%
Total Carbohydrate 2.54g 1%
    Dietary Fibre 0.75g 3%
Protein 0.257g 1%
 

% Daily Value *

Vitamin A

141 %     Vitamin C 4 %

Calcium

1 %     Iron 1 %

Vitamin D

0 %     Vitamin E 0 %

Thiamin

1 %     Riboflavin 1 %

Niacin

1 %     Folate 1 %

Vitamin B-6

2 %     Vitamin B-12 0 %

Phosphorus

1 %     Magnesium 1 %

Zinc

0 %     Copper 1 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

 

_______________________________________________________________________________________________________

 

 

Find the best of UK produce online - even unusual or hard-to-find items UKFoodOnline.co.uk  Food shopping has never been easier !

 

 

The Kitchen Garden

 

February in the Kitchen Garden

 

By now you should have ordered most of your veggie seeds, but even if you haven't, they will be appearing in garden centres and stores very soon and you still have time to order them online.

 

If you're thinking about growing potatoes you should buy "seed" potatoes now. These are just small potatoes which have been certified as virus free. When you've got them, set them with the rose "eyes" uppermost in a light frost-free place. They will begin to sprout in about 6 weeks.

 

You can start sowing the seed of Aubergines and peppers, including chillies, in late February indoors in small pots 7.5cm/3" diameter filled with compost.. Peppers in particular require a relatively long growing season so to avoid disappointing crops it's a good idea to start them off indoors before acclimatising them to outside conditions.

 

Hold off sowing outdoor seed until the end of February and even then, sow with caution as cold soil conditions hamper germination. Unless the weather has been very clement, it's best to wait until March.

 

For more herb and vegetable growing instructions visit our growing herbs and vegetables section  or for more detailed information on growing fruit, herbs and vegetables plus ,lots more in-depth gardening articles,  visit our sister site  www.pots2plots.com

 

Next Newsletter due to be sent by the first week of March  - to unsubscribe click here

To change your email address write to admin@recipes4us.co.uk clearly stating your old and new email address