Recipes

Quick Bread Dough

Thursday 2nd February 2012 4:43 PM

This recipe makes enough dough for 6 rolls, a small (200g) tin loaf, 2 focaccia, 1 large pizza base or 2 smaller ones, or 3 calzones.
Also great for tear and share - and perfect with our soup recipes.

How to make it

1. Mix the flour and yeast in a mixing bowl. Make a 'well' in the centre.

2. Add all the warm water and oil. Mix to a soft dough with a wooden spoon. Additional water will be needed if the mixture is too dry.

3. Use one hand to gather the dough together. Knead on a lightly floured surface for approximately 10 minutes until the dough is smooth and springy.

4. Place the dough (covered) in a warm place until risen twice its size.

5. Re-knead ('knock-back') the dough and shape it, as required (see below).

6. Heat the oven to 220°c/Gas7. Set aside to rise again and then bake.

Posted 4:43 PM | Permalink

Herbed Haddock Soup

Thursday 2nd February 2012 4:32 PM

This is a lovely creamy and warming soup that is really easy to make.

How to make it

1. In a large saucepan, melt the butter, add the potatoes and cook, covered, over a low heat until just tender.

2. Add the leeks and the fish stock, bring to the boil and simmer until the potatoes are cooked.

3. Add the cream and the haddock and simmer gently until the fish is cooked. Serve with fresh crusty bread.

Posted 4:32 PM | Permalink

Lemon Polenta Cake

Tuesday 13th December 2011 3:59 PM

This is a zesty cake that is really easy to make.

How to make it

1. Heat the oven to 170ºC/Gas 4. In a large mixing bowl, beat the sugar and butter until pale and fluffy.

2. Gradually add the beaten egg, a tablespoon at a time, beating well between each addition. Use all the egg.

3. Add the ground almonds, polenta, baking powder and lemon zest. Mix thoroughly by folding the ingredients together. See Chef's Tips. Pour into the prepared tin and cook for 45 minutes - 1 hour until a skewer comes out 'clean' when inserted into the cake.

4. Place the lemon juice and 3 tablespoons of caster sugar in a small saucepan and heat until the sugar is dissolved.

5. While still warm, prick the cake all over and slowly drizzle the syrup over the cake allowing it to soak in. Serve sliced into individual portions, with Limoncello Cream.

Posted 3:59 PM | Permalink

Lemon Posset

Tuesday 13th December 2011 3:43 PM

Creamy, delicious and tangy!

How to make it

1. Heat the cream and sugar to boiling point. Simmer for 30 seconds.

2. Remove the pan from the heat. Add the lemon juice and whisk well. Strain into a measuring jug. Pour into the serving glasses or dishes.

3. Allow to cool, then refrigerate until set. Serve.

CHEF'S TIPS

Make sure the cream and sugar mixture reaches boiling point otherwise the Posset may not set.

Straining the boiled liquid ensures a smooth result.

Posted 3:43 PM | Permalink

Beef and Ale Casserole

Tuesday 13th December 2011 3:37 PM

How to make it

1. Heat the oven to 160°C/Gas 3. Heat the oil in a deep braising pan and fry the beef to seal and colour it. Add the shallots, garlic, carrots and mushrooms and continue to cook for 3-4 minutes.

2. Sprinkle with the flour. Add the stock cube, the Black Sheep Ale and the herbs. Bring to a simmer. Cover with a lid and place in the oven for 2 hours or until the meat is tender.

3. Serve with Feather Light Thyme Dumplings. (click here for separate recipe.)

CHEF'S TIP

If the sauce is too thin, mix a teaspoon of flour with a teaspoon of butter. Remove the meat, carrots, shallots and mushrooms and drop the flour and butter mixture into the liquid. Stir over a low heat until boiling and the sauce is thick and glossy. Replace the meat and vegetables and heat until piping hot.

Posted 3:37 PM | Permalink

Classic Tomato Sauce For Pasta

Tuesday 13th December 2011 3:31 PM

A fresh and deliciously simple sauce for pasta. Perfect with our Four Cheese Ravioli.

How to make it

1. In a medium saucepan heat the olive oil. Add the onion and fry slowly until just beginning to brown. Add the garlic and cook for 1 - 2 minutes.

2. Add the chopped tomatoes and simmer for 20 minutes. Add the basil just before serving.

Posted 3:31 PM | Permalink