Welcome

Hi

 

Welcome to Crafty Cookies Kitchen blog.

 

I am 50 and not a chef but a keen cook and have been for 40 years.

 

All the modern day recipies have been tried and tested by me and are structured to my tastes, taste being a personal choice it is up to you to add or take away ingredients except in standard recipes for pastry and sponges which are scientifically devised.

 

Along with cookery my interests include gardening, knitting, reading and genealagy which has led to my interest in the food which my earlier relatives ate down the centuries.  I have seperated the 2 blogs now please have a look at http://www.oldeworldekitchen.wordpress.com/  Any comments please do let me know.

 

I love to eat by the seasons, so I am devising a seasonal produce section and love to buy some of my food from local farms and farmers markets, here I need help if you know of any reputable farms or markets please do let me know and I will include them.

 

Please note that all of the cooking times are approximate only, variables will always have to be factored in ie. the heat of the kitchen, the shelf, the amount of foodstuff being cooked, etc.  No two ovens are the same so the temperature will vary slightly form oven to oven.

           

All the eggs used are medium sized unless otherwise stated.

              

All the spoon measurements are level unless stated.

                                       

If you have any comments, please do let me know.

 

Many thanks for reading this blog and I do hope that you will come back from time to time.

 

Happy Cooking

 

Crafty Cookie

Farmers Markets

These are the most wonderful places to visit.  The variety of the produce is immense.  It is so wonderful to see so many odd shapes, dirt still on the vegetables and everything so fresh.

 

I am devising a list of tried and tested farmers markets, please any help would be greatly appreciated.

 

Hertfordshire

1st Saturday of the month – Hatfield 

2nd Sunday of the month - St Albans

4th Sunday of the month – Harpenden

 

Northamptonshire

Every Friday – Towcester

 

Somerset

Every Thursday – Taunton

 

Staffordshire

1st Thursday of the month – Market Square, Lichfield.

2nd Saturday of the month – Stafford

 

West Midlands

1st Wednesday of the month – New Street, Birmingham City Centre.

2nd Friday of the month – outside Marks and Spencers, The Parade, Sutton Coldfield.

3rd Wednesday of the month – New Street, Birmingham City Centre.

Celebrational Days

January

1st - New Year 

      – First Footing in Scotland

     – Baa – Kirkwall, Orkney Islands 

    – Feast of the Holy Name of Jesus

    – Holy Obligation Day

       – Saint Alamachus Day, Saint Basil Day, Saint Eugendus Day, Saint Faine Day, Saint Fulgentius of Ruspe Day, Saint Medina say, Saint Mochina Day, Saint Odilo Day, Telemachus.

First Monday of the New Year – Handsel Monday – Scotland

2nd to 8th – Epiphany

2nd – Saint Macarius Day

3rd – Saint Genevieves Day

4th – Saint Gregory Day, Saint Ramon Day, Saint Rigobert Day, and Saint Titus Day.

5th – Old Christmas Eve

6th – Twelfth Night

11th – Burning of the Clavie – Morayshire, Scotland

19th – Southland and Wellington Anniversary Day (New Zealand)

25th – Burns Night – Scotland

26th – Australia Day

          – Auckland Anniversary Day (New Zealand)

          -  Conversion of Saint Paul Feast

 Last Tuesday of January – Up Helly- aa – Lerwick,  Shetland Islands

 

February

2nd – Candlemass 

         – Nelson Anniversary Day (New Zealand)

        – Presentation of the Lord Feast

6th – Waitang Day (New Zealand)

11th – Our Lady of Lourdes Feast

14th – Saint Valentine

22nd – Chair of Apostle Peter Feast

 

March

1st – Whooppity Scoorie – Lanark, Scotland

9th – Taranaki Anniversary Day (New Zealand)

16th - Canberra Day (Australia)

23rd – Otago Anniversary Day (New Zealand) 

25th – Lady Day – Quarter Day – England

          – Old New Years Day – Scotland

Last Tuesday before Lent – Fasterns Een – Scotland

 

April

1st – Hunt The Gowk – Scotland

2nd – Tailie Day – Scotland

1st or 3rd Saturday – Glen Saturday – Ayrshire, Scotland

10th – Good Friday

12th – Easter Sunday

13th – Easter Monday

14th – Easter Tuesday (New Zealand)

16th – Saint Magnus

23rd – Saint Georges Day

25th Anzac Day (Australia and New Zealand)

                                      

May

1st – May Day

      – Beltane’s Day – Scotland

10th – Mothering Sunday (Australia and New Zealand)

24th – Empire Day/Victoria Day/Commonwealth Day

Last Monday – The Bower – Lichfield, England

           

June

Mid June – Guid Nychburris – Dumfries – Scotland

1st June – Foundation Day – Western Australia

                 – Queens Birthday (New Zealand)

17th – Lanimer Day – Lanark, Scotland

18th – Selkirk Common Riding – Selkirk, Scotland

24th – Midsummer Quarterday – England

30th – First Martyrs of the Church of Rome Feast

 

July

2 Weeks – Taste of Chicago – Chicago, America

16th – Our Lady of Carmel Feast

Last 2 weeks – Glasgow Fair – Glasgow, Scotland

Last Weekend – Gilroy Garlic Festival - California, America

 

August

3 Days – Taste of the Danforth, Toronto, Canada

1st – Lammas

5th – Dedication of the Basilica of Saint Mary Major Feast

6th – Transfiguration of the Lord Feast

15th – Assumption of Mary into Heaven Feast

          – Marymas

18th – Saint Helenas Feast

22nd – Queenship of the Virgin Mary Feast

August – Gaubodenvolkfest – Bavaria, Germany

                                  

September

First Saturday - Braemar Gathering – Braemar, Scotland 

6th -Fathers Day (Australia  and New Zealand)

7th – Our Lady of the Sorrows Feast

8th – Birth of Mary Feast

13th – Sign of the Cross

14th – Holy Cross Feast

21st – Nativity of the Theotokos

28th – Queens Biethday (Western Australia)

           – Canterbury (South) Anniversary Day (New Zealand)

 29th – Michaelmas Day

last few days – Oktoberfest – Munich, Germany

last few days – Volksfest – Canstatter Wasen, Germany

 

October

First few days – Oktoberfest – Munich, Germany

First few days – Volksfest – Canstatter Wasen, Germany

2nd – Guardian Angels Feast

7th – Our Lady of the Rosary Feast

23rd – Hawke’s Bay Anniversard Day (New Zealand)

31st – Halloween

 

November

1st – All Saints Day Feast

2nd – All Souls Day Feast

        -  Marlborough Anniversary Day (New Zealand)

5th – Guy Fawkes Night (Bonfire Night)

9th – Dedication of the Lateran Basilica in Rome Feast

11th - Remembrance Day

13th – Canterbury Anniversary Day (New Zealand)

21st – Presentation of Mary Feast

22nd – Saint Cecilia

25th – Saint Katherines Day

30th – Saint Andrew

          – Chatham Islands Anniversary Day (New Zealand)

 

December

7th – Westland Anniversary Day (New Zealand)

13th – Saint Lucy Day

25th - Christmas Day

          – Baa - Kirkwall, Orkney Islands

26th – Saint Stephen Day

27th – Saint John Day

28th – Proclomation Day (South Australia)

          – Childermas – Holy Inocents Day

29th – Saint Thomas A Beckets Day

30th – Saint Anysia Day, Saint Maximus Day, Saint Sabinus Day

31st – Hogmanay – New Years Eve – Saint Columba Day, Saint Melania the Younger Day, Saint Sylvester.

This page has the following sub pages.

5 A Day Portions Guide

Note that 1 portion is approximately 80g/3oz   Fruit Apples (dried) – 4 rings Apples (fresh) – 1 medium Apples (puree) – 2 tablespoons Apricots (canned) – 6 pieces Apricots (dried) – 3 whole Apricots (fresh) – 3 whole   Banana (chips) – handful  Banana (fresh) - 1 medium Blackberries (fresh) – 10 medium Blackcurrants (fresh) – 4 heaped tablespoons Blueberries (fresh) – 4 heaped tablespoons   Cherries (canned) - 3 heaped tablespoons  Cherries (dried) – 1 heaped tablespoon Cherries (fresh) – 14 Clementines (fresh) – 2 Currants (dried) – 1 tablespoon   Damsons (fresh) – 5 large Dates (fresh) – 3 large   Figs (dries) – 2 Figs (fresh) – 2 Fruit Cocktail (canned) 3 heaped tablespoons Fruit Juice – 150ml Fruit Salad (fresh) – 3 heaped tablespoons Fruit Smoothie – 150ml   Gooseberries – 1 large handful Grapefruit (canned) – 8 segments Grapefruit (fresh) – 1/2 Grapes (fresh) – good handful   Kiwi Fruit (fresh) – 2 Kumquats (fresh) - 6 large   Lychees (canned) - 5 Lychees (fresh) – 5   Mandarins (canned) – 3 heaped tablespoons Mandarins (fresh) - 1 Mango (fresh) – 2 x 2 inches pieces Melon (fresh) – 1 x 2 inches pieces Mixed dried fruit – 1 heaped tablespoon   Orange (fresh) – 1   Papaya (fresh) – 1 large slice Passionfruit (fresh) – 5 large Peach Halves (canned) – 2 halves Peach Slices (canned) – 7 segments Peach (Whole – fresh) – 1 Pear (canned) – 2 halves Pear (canned) – 7 slices Pear (fresh) – 1  Pineapple Rings (canned) – 2 rings Pineapple Chunks (canned) – 12 chunks Pineapple Crushed (canned) – 1 heaped tablespoon Pineapple (Fresh) – 1 large slice Plums – 2 medium Prunes (canned) – 6 Punes (dried) – 3 Prunes (ready to eat) – 3   Raisins – 1 heaped tablespoon Raspberries (canned) – 12 Raspberries (fresh) – 2 large handfulls   Satsumas (fresh) - 2 Sharon Fruit (fresh) -  1 Strawberries – 7 medium Sultananas – 1 heaped tablespoon   Tangerines – 2 small Tomato – 1 medium Vegetables   Note that potatoes, beans and pulses do NOT count as part of fruit and vegetables.   Asparagus (fresh/frozen) – 5 spears Avocado (fresh) – half   Baby Sweetcorn (fresh/frozen) – 6 Broccoli Florets (fresh/frozen) – 4   Cabbage (fresh) – 4 heaped tablespoons Carrots (canned/fresh/frozen) – 3 heaped tablespoons Cauliflower Florets (fresh/frozen) – 8 Celery (fresh) – 3 medium sticks Cucumber (fresh) – 2 inches piece   French/Green Beans (fresh/frozen) – 4 heaped tablespoons   Kale (fresh) – 4 heaped tablespoons   Onion (fresh) – 1 medium   Peas (canned/fresh/frozen) - 3 heaped tablespoons    Red pepper (fresh) - half   Spinach (fresh/frozen) – 4 heaped tablespoons Spring Greens (fresh) – 4 heaped tablespoons Sweetcorn (canned/fresh/frozen) – 3 heaped tablespoons

August – Seasonal Produce

Cheeses – Farmhouse Cheddar, goats milk cheeses.

 

Fish – Brill, cod, coley, Dover sole, grey mullet, gurnard, haddock, halibut, John Dory, lemon sole, monkfish, plaice, red mullet, sea bass, sea bream, skate, squid.

 

Fruit – Apples (Discovery), apricots, blackberries, blackcurrants, blueberries, boysenberries, cherries, damsons, figs, gooseberries, grapes, greengages, Japanese wineberries, limes, loganberries, mangoes, melons (Ambrosia, Canary, Charentais, Galaxy, Galia and watermelons), mirabelles, nectarines, papaya, peaches, pears (Bartlet), plums, raspberries, redcurrants, scottish raspberries, sloes, strawberries (scottish and wild)sunberries, tayberries, tomatoes (plum, salad), tummelberries, whitecurrants.

 

Game – Grouse (from the 12th), hare, rabbit, woodpigeon

 

Herbs – Basil, coriander, fennel, mint, parsley, rocket, sorrel.

 

Meat – Lamb

 

Nuts – Cobnuts

         

Oily Fish – Herring, Mackeral, pilchards, salmon (farmed and wild), sea trout

 

Shellfish – Crab, crayfish, lobster, prawns, scallops

 

Vegetables – Artichokes, asparagus peas, aubergines, beans (broad, dwarf, French – purple and yellow and runner),  beetroot (golden and red), broccoli, cabbage, carrots, cauliflower, cavalo nero, celery, chinese leaves, courgettes, cucumber, fennel bulb, garlic, globe artichokes, kale, kohlrabi, leeks, lettuce (iceburg, lambs leaf, lollo rosso and red oak leaf),  marrow, mushrooms (chantrelle and girolle), mustard leaves, onion, peas, pea shoots, peppers, potatoes (Maris Peer, new Scottish, Pink Fir Apple and Ratte new,), radishes,  samphire,  sorrell, spinach (perpetual and summer), squash, sweetcorn, Swiss chard, watercress.

September Seasonal Produce

Fish – Cod, coley, Dover Sole, gurnard, haddock, halibut, plaice, sea bass, sea bream, sprats, turbot.

 

Fruit -  Apples (Bramley, Discovery and Worcester Pearmain), berries (blackberries, gooseberries, raspberries), figs, grapes, melons, nectarines, oranges, peaches, pears, persimon,  plums (damsons, plums), pomegranates, quinces, raspberries, red currants, star fruit. tomatoes (ordinary and plum).

 

Game – Grouse, guinea fowl, hare, partridge, pheasants, quail, rabbit, teal, venison, wood pigeon.

 

Herbs – Basil, chives, coriander, dill, garlic, mint, parsley, rocket, sorrel.

 

Meat – Autumn lamb.

 

Nuts – Almonds, cobnuts, pistachios, walnuts.

             

Oily Fish – Brown Trout, herring,  mackeral, pilchards, salmon, sardines, tuna.

 

Poultry – Duck, goose, mallard.

 

Shellfish – Clams, crab, crayfish, Morecambe Bay Shrimps, mussels, oysters, scallops.

 

Vegetables – Asparagus peas, aubergine, beans (bobby, borlotti, broad, cannelini, dwarf, French – purple and yellow and runner), beetroot, broccoli, Brussels sprouts, cauliflower, cavalo nero, celeriac, celery, chillies, fennel bulb, garlic, globe artichoke, kale, kohlrabi, lettuce (lambs lettuce), mushrooms (chantrelle and wild), mustard leaves, okra, onions (shallots), pak choi, parsnip, pea shoots, peas, peppers, potaoes (Belle de Fontanay, la Ratte potatoes, maincrop, new, pink fir apple and Roseval), radishes, rhubarb, salsify, samphire, spinach, squashes (courgette, cucumber, marrow, pumpkin), swede, sweet potato, sweetcorn, Swiss chard, turnip, watercress.

 

October Seasonal Produce

Fish – Brill, cod, coley, Dover sole, eels, grey mullet, gurnard, haddock, hake, monkfish, plaice, squid, turbot.

 

Fruit – Apples (cooking, Bramleys, Cox’s Orange Pippins, crab and eating), berries (autumn raspberries, blackberries, cranberries, rowanberries), bullaces, citrus (clementines, kumquats, lemons, Valencia Oranges) damsons, dates, elderberries, figs, kiwi fruit, pears (conference), persimmon, plums, pineapples, pomegranates, quinces, sloes, starfruit, tomatoes (beef, cherry and plum).

 

 

Game – Grouse, guinea fowl, hare, partridge, pheasant, rabbit, teal, venison, woodcock.

 

 

Herbs – Basil, chives, coriander, dill, garlic, Hamburg parsley.

 

 

Meat – Autumn lamb.

 

 

Nuts – Almonds, chestnuts, cobnuts, hazelnuts, pistachios, sweet chestnuts, walnuts.

          

                            

Oily Fish – Herring, mackeral, salmon, sardines, tuna.

 

 

Poultry – Duck, goose.

 

 

Shellfish – Brown crab, clams, crab, lobster, mussels, native oysters.

 

 

Spices – Galangal, ginger.

 

 

Vegetables – Artichokes (globe and Jerusalem), aubergines, beans (flat and runner), beetroot, broccoli, Brussels sprouts, cabbages (celtic, pointed, prima, red, Savoy and white), cauliflower, cardoons, carrots (Chantenay), cauliflower, cavalo nero, celariac, celery, chicory, chilli peppers, Chinese leaves, cress, fennel, galangal, kale, leeks (baby and ordinary), lettuce (lambs and radicchio), mushrooms (black trompette, cep, chantrelle, closed cup, field blewit, girole, oyester, shitake, wild and yellow tip), onions (red, salad, shallots and white), pak choi, parsnips, pea shoots, peppers, potatoes (Cara, Desiree, King Edward, Maris Piper, Shitake and Wilja), radish, salsify, spinach, squashes (acorn, butternut, courgettes, cucumber, marrow, pumpkin and winter), swede, sweetcorn, sweet potatoes, Swiss Chard, watercress, yams, young turnips.

July Seasonal Produce

Cheeses – Feta, Goats milk cheeses.

 

 

Fish – Cod, halibut, John Dory, monkfish, plaice, scottish squid, sea bass, sea bream, sole (Dover and lemon), turbot, whiting.

 

            

Fresh Water Fish – Pike.

             

 

Fruit – Apricots, berries (blackberries (garden and wild), blueberries, boysenberries, gooseberries, loganberries, raspberries, strawberries, tayberries, tummelberries), cherries, currants (blackcurrants, redcurrants and whitecurrants), figs, grapes, greengages, lime, mangos, melons (Ambrosia, galia, galaxy and watermelons), mirabelles, nectarines, papaya, passion fruit, peaches, pears (Bartlets), plums, tomatoes (baby plum and plum).

 

 

Flowers – Courgette flowers, elderflowers.

 

 

Game – Venison, wood pigeon.

 

 

Herbs – Basil, chives, coriander, dill, fennel, garlic, mint, parsley, sage, thyme.

 

 

Meat – New season lamb.

                  

           

Nuts – Cashews.

              

                      

Oily Fish – Herring, mackeral, pilchards, salmon (farmed and wild), sardines, trout (rainbow and sea), tuna.

 

 

Shellfish – Clams, crab, crayfish, lobster, prawns, scallops, shrimps.

 

 

Vegetables – Artihokes, aubergines, beans (broad, French and runner) beetroot (golden and red), broccoli, cabbage, cape broccoli, carrots, cauliflowers, cavalo nero, celery, chiilies, curly endive, endive, fennel bulb, garlic, globe artichokes, lettuce (butterhead, iceburg, lambs, lollo rosso and oakleaf), mushrooms (oyster), mustard leaves, onions (salad (scallions/spring), shallots), pak choi, peas (mangetout, peas, pea shoots, petite pois, sugar snap peas), peppers, potatoes (main crop, new potatoes), radishes, rhubarb, samphire, sorrel, spinach, spring greens, squashes (courgettes, cucumbers (rigid and smooth), petty pan), sweetcorn, sweet peppers, Swiss chard, watercress.

Roast Goose

This has always been my favourite and the traditional roast meat for the Christmas table in Great Britain until the Turkey crossed the atlantic ocean from the United States of America.

 

It is best not to cook the stuffing of your choice in the cavity of the goose, because although the goose is moist it will dry out because it will have to be reweighed and cooked longer, so that the stuffing is cooked thoroughly too.  It is far better to make stuffing balls or place the stuffing into a container and cook in the oven seperately.

 

Ingredients

1 goose, weighing about 4.5kg, thawed if frozen
2 onions
1 large lemon
1 large cooking apple
1 garlic clove (optional)

Method 

1 Remove the giblets and any excess fat from inside the goose.

2 Wash the outside and inside cavity of the goose thoroughly.

3 Dry the inside cavity and the outside of the goose thoroughly.

4 Cut the onions, lemon and apple in half.

5 Place the cut fruit and vegetables inside the cavity of the goose.

6 If using cut the garlic clove in half.

7 Rub the garlic all over the skin. Cut the wishbone out by turning back the neck flap to expose all the front of the breast.

8 Place the bird onto a wire rack placed inside a large enough roasting tin.

9 Cook the goose in a preheated oven at 180 degrees centigrade/gas mark4 for 15 minutes per 500g.

10 When cooked, remove the goose from the oven and wrap in aluminium foil and leave to rest for 20 minutes. 

11 Carve and serve.

 

Serves 8 people

 

Notes

If the skin is becoming too brown, shield it with aluminium foil, with the shiny side touching the skin thus forcing the heat back into the goose. This will mean that the goose will need about 10 to 20 minutes extra minutes resting time.

 

This timing will give the goose a a slightly pinkish coloured flesh which is safe to eat, but if this is not to your taste then cook for at least another 20 minutes to about 40 minutes.

 

As the goose is a very fatty bird there is absolutely no need to baste it, the fat as it drips out of the goose is actually basting the bird inside.

 

Instead, keep pricking the skin to aid the flow of the excess fat.

 

During the cooking you will have to drain the excess fat that drips off into the roasting pan, a long handled spoon is the best tool for the job.

 

Do not throw away the fat that is collected from the goose, instead use this for cooking the roast potatoes and in my humble opinion it will give you the best result for roast potatoes.  It can be stored in the fridge, covered for at least 4 weeks if all of the debris from the roasting is removed.  Also the fat can be used several times as long as it smells fresh and is cleaned everytime after use.

Roast Duck

I love roasted duck, just plain and simple duck, with roast potatoes (try them in the duck fat for really gorgeous tasting ones) and seasonal vegetables.  Do beware though that duck does shrink whilst cooking and the legs can look as though they have their sleeves rolled up when cooked.

 

Ingredients

1 2kg whole fresh duck

 

Method

1 Remove any debris and fat from the inside cavity of the duck.

2 Wash the inside and the outside of the duck thoroughly.

3 Dry the duck thoroughly inside and outside.

4 Prick skin all over with a fork.

5 Place the duck on a wire rack placed inside a large enough roasting pan.

6 Cook in the preheated oven at 200 degrees centigrade/gas mark 6 for 20 minutes per half kilo gram.

7 Remove the duck from the roasting tin.

8 Place the duck in aluminium foil and keep warm for 20 minutes.

 

Carve the duck.

 

Serve

 Serves 4 people NotesEvery half an hour prick the duck all over with a fork. For safety sake, drain the fat out of the roasting tin with a long handled spoon. Reserve all of the fat and use for roasting the potatoes. The duck fat can be stored covered in a fridge for about a month if the cooking debris is removed. The duck fat can be used several times, but always clean it thoroughly afterwards

Crafty’s Mince Pies

Oliver Cromwell decreed that the eating of Mince Pies on Christmas day be banned.  Now it is supposed to be good luck to eat 1 a day for the 12 days of Christmas.

I have been making these mince every year since 1980 and still get asked to make them for friends and family.

 

Ingredients

8oz/250g diced unsalted butter at room temperature 
1lb/500g plain flour
2oz/55g icing sugar
2 medium sized egg yolks
1lb/500g mincemeat
a little milk

                                    

Method

1 Sieve the flour into a large mixing bowl.

2 Add the butter.

3 Using the fingertips only rub the butter into the flour until the mixture resembles very fine breadcrumbes.

4 Stir in the icing sugar well with a metal spoon.

5 Make a well in the centre of the mixture.

6 Add the egg yolk, draw in the flour with your fingertips.

7 If required add 3 to 4 teaspoons of ice cold water to make a pliable but not a sticky dough.

8 Wrap the dough in clingilm and rest in the fridge for 30 minutes.

9 Sprinkle a little flour onto a work surface and a rolling pin.

10 Cut off two thirds of the dough.

11 Roll out the pastry thinly.

12 Dip a 2 1/2 inch diameter cutter into flour and shake off the excess.

13 Stamp out 30 rounds.

14 Line the bun tins with the circles of pastry.

15 Brush the rim of each pastry case with a little water.

16 Using a teaspoon, fill the cases with mincemeat, making sure not to overfil the cases.

17 Roll up the remaining pastry trimmings and add to the remaining one third of pastry. 

18 Sprinkle a little more flour onto the work surface and rolling pin.

19 Roll out the pastry as thinly as possible.

20 Dip a 2 inches diameter cutter.

21 Stamp out 30 rounds.

22 Place these lids onto the mince pies.

23 Seal the edges thoroughly.

24 Brush tops with a little milk. 

25 Bake in the oven at 200 degrees centigrade/gas mark 6 for about 20 minutes or until a pale golden brown.

26 Transfer the pies to cool onto a wire cooling rack.

 

Makes approximately 30 Mince Pies

 

Serve hot, warm or cold with hot custard, brandy butter, thick whipped cream, runny cream, creme fraiche or ice cream.  They are delicious on their own too.

 

Notes

You can mix a little brandy or rum into the mincemeat, please note that the mixture will be a tad runnier. 

 

The mince pie pastry can be frozen after all of the circles have been stamped out, simply layer them in an old ice cream tub with greaseproof paper inbetween.  Freeze for upto 1 month.

 

To defrost, place individual rounds onto a wire rack and leave for a few minutes.

 

The baked mince pies can also be frozen (even if the raw pastry has been preciously frozen.

Parsnip ‘Game Chips’

Game chips are the ideal accompaniment to game dishes and snacks for the offspring, the sweetness of the parsnip is a really refreshing change, must admit I can never leave any in the serving dish.

 

Ingredients

1 peeled parsnip

vegetable oil

 

Method

1 Heat the oil in a deep fat fryer.

2 Using a mandoline, carefully slice the parsnips into wafer thin rounds.

3 Fry 6 to 8 pieces of parsnip at a time until they are a pale golden brown colour.

4 Drain on kitchen paper.

 

Serve immediately ideally with game but any meat will do.

Cheats Herbed Baguette

This recipe for herbed bread is ideal for serving with salads, light meals and even for dunking into soups.  It does taste far superior when it is warm.   Ingredients 200g softened butter 4 heaped tablespoons freshly chopped fresh herbs 1 baguette   Method 1 Slice the baguette either straight or on the diagonal, but not all of the way through. 2 Mix together the butter and herbs. 3 Spread each slice of the cut baguette with the herbed butter. 4 Reassemble the loaf. 6 Wrap the bread in aluminium foil with the shiny side facing inwards. 7 Place on a heated baking tray. 8 Bake at 180 degrees centigrade/gas mark 4 for about 12 to 18 minutes. 9 Remove the baguette from the oven. 10 Take off the foil from the top, but leave the baguette on the foil. 11 Return the baguette to the oven at the same temperature for about 5 minutes to crisp up and brown a little more.   Serve immediately.   Notes Any herbed butter can be frozen for upto a month and used for more bread or a fish recipe

Roasted Radishes

An unusual yet easy to prepare radish dish. 

Ingredients
24 medium Radishes, leaves, stems, and roots trimmed
a little peanut oil
2 tablespoons dark soy sauce
6 medium-sized thinly sliced spring onions
1 tablespoon lightly toasted sesame seeds
handful of freshly chopped parsley 
 
Method
1 Slice the radishes in half lengthways.
2 Toss the halved radishes with a little peanut oil on a large baking sheet.
3 Roast for 25 minutes at 190 degrees centigrade/gas 5.
4 Turn the radishes over after 12 minutes.
5 Continue to roast until the radishes are tender and beginning to brown.
6 Drizzle the soy sauce over the roasted radishes.

7 Sprinkle over the spring onion, toss well.
8 Roast for a further 5 minutes.
9 Transfer to a serving bowl.
10 Sprinkle with the sesame seeds and chopped parsley, toss together.
 
Serve immediately with grilled steak and baked or boiled new potaoes in their jackets.

Apple Pie

My maternal grandmother was a fantastic cook and was able to cook most dishes.  She was left a widow with 3 young sons (aged 3 to 11) and was 6 months pregnant.  Often my father and his brothers would ’scrump’ for apples from which she made a multitude of dishes, this was 1 of my godfathers favourite pies.   Ingredients 1 basic amount of shortcrust pastry   1oz margarine 1lb peeled, cored and roughly chopped cooking apples 2 heaped tablespoons granulated sugar powdered cinnamon or cloves to taste   Method 1 Melt the margarine in a saucepan. 2 Add the apples and sugar. 3 Bring the contents to a simmer and continue to simmer until the apples breakdown easily. 4 Add the cinnamon or cloves to taste. 5 Allow the puree to cool. 6 Roll out half of the pastry to generously fit an oblong or square tin. 7 Line the tin with pastry. 8 Trim off the surplus pastry. 9 Roll out the remaining pastry to generously fit the top of the tin. 10 Brush the top of the rim of the pastry with a little water. 11 Spoon the apple sauce onto the base of the pastry in the tin. 12 Cover the apple sauce with the rolled out pastry. 13 Seal the edges of the pastry. 14 Trim off the excess pastry. 15 Brush the top of the pastry with a little milk. 16 Sprinkle with a little sugar if wished. 17 Make steam holes in the centre of the pie. 18 Bake in the oven at 200 degrees centigrade/gas mark 6 for about 20 to 30 minutes.   Notes Serves 6 to 8 people Serve hot, warm or cold on it’s own or with custard, creme fraiche, ice cream or fresh cream. Can be frozen for up to 3 months. Ideal for packing in lunch boxes or picnics as well as eating at meal times.

Almond Pastry

I adore this wonderful almondy, rich pastry, especially for use in the Christmas Mince Pies.  The dough can be quite sticky and difficult to manage, but it is worth all the work when you take that first delicious bite.   Ingredients 8oz/250g plain flour 6oz/180g diced butter at room temperature 3oz/90g caster sugar 8oz/250g ground almonds 1 medium egg yolk   Method 1 Place the butter and sugar into a large mixing bowl. 2 Using a wooden spoon, beat the butter and sugar together until they are light and fluffy. 3 Add the egg yolk. 4 Beat the mixture again thoroughly. 5 Place a sieve over the mixing bowl. 6 Spoon in the flour. 7 Shake the sieve allowing the flour to land in the mixing bowl. 8 Add the sugar and the ground almonds. 9 Change to using your fingertips, work in the dry ingredients to form a soft, pliable dough that is not sticky. 10 Wrap the dough in cling film and chill in the fridge for 30 minutes before using.   Notes This pastry can be frozen raw at -18 degrees centigrade for 1 month.  Defrost in the fridge overnight or at room temperature for a couple of hours.

Almond Pastry

 

 

I adore this wonderful almondy, rich pastry, especially for use in the Christmas Mince Pies.  The dough can be quite sticky and difficult to manage, but it is worth all the work when you take that first delicious bite.

 

Ingredients

8oz/250g plain flour

6oz/180g diced butter at room temperature

3oz/90g caster sugar

8oz/250g ground almonds

1 medium egg yolk

 

Method

1 Place the butter and sugar into a large mixing bowl.

2 Using a wooden spoon, beat the butter and sugar together until they are light and fluffy.

3 Add the egg yolk.

4 Beat the mixture again thoroughly.

5 Place a sieve over the mixing bowl.

6 Spoon in the flour.

7 Shake the sieve allowing the flour to land in the mixing bowl.

8 Add the sugar and the ground almonds.

9 Change to using your fingertips, work in the dry ingredients to form a soft, pliable dough that is not sticky.

10 Wrap the dough in cling film and chill in the fridge for 30 minutes before using.

 

Notes

This pastry can be frozen raw at -18 degrees centigrade for 1 month.  Defrost in the fridge overnight or at room temperature for a couple of hours

Mum’s Christmas Cake

Dear mum made this cake every year on Stir Up Sunday.  It was always stored in fresh greaseproof paper in her special cake tin.    She always marzipanned it on December the 10th to enable the marzipan to dry out so that the marzipan did not bleed into the Royal Icing and always stored in the lid of the tin as a base and the original base was used as the lid, which might sound odd but it was so easy to get in and out of the tin.     The cake was religiously iced on December the 17th to allow the icing to dry out so that the decorations did not bleed into the virgin white icing and the band did not stick to it.    The finale occured on Christmas Eve when I used to help her decorate it with the obligatory Santa, snowman, reindeer and Christmas trees and the beautiful frilly cake band always secured by a sterilized pin.                                                  Ingredients 225g/8oz raisins 170g/6oz currants 450g/1lb sultanas 110g/4oz glace cherries, quartered and then cut in half again zest and juice of 1 lemon zest and juice of 1 orange 2 to 6 tablespoons sherry, dark rum, whisky or brandy 225g/8 oz butter at room temperature 225/8oz soft brown sugar 4 large beaten eggs 225g/8 oz plain flour 1/2 teaspoon mixed ground spice 1/2 teaspoon ground cinnamon 80g/3oz flaked almonds   Method                            1 Place the raisins, currants, sultanas, glace cherries, lemon an orange zests and juices into a medium sized saucepan. 2 Bring to the boil. 3 Remove from the heat and stir in the alcahol. 4 Cool completely. 5 Oil an 8 inches deep round cake tin with a loose bottom.  6 Line the tin with baking parchment or greaseproof paper. 7 Oil the paper. 8 Wrap brown paper or newspaper and tie with string 9 Purée one third of the fruit and all of the juice in a liquidiser or food processor or use a stick blender. 10 Cream the butter and sugar together with an electric whisk until almost white, soft and very fluffy. 11 Gradually add the beaten eggs a tablespoonful at a time, beating well between additions. (If the cake mixture curdles add a tablespoon of plain flour and then continue as normal).. 12 Add the fruit puree and stir well. 13 Add the fruits and nuts stir well. 14 Sieve the flour and the spices together. 15 Add the flour and spices into the cake. 16 Spoon into the tin and level the surface. 17 Bake at 170 degrees centigrade/gas mark 3 for about 2 to 2 1/2 hours or until the skewer when placed into the centre of the cake comes out clean. 18 Cool in the tin on a wire cooling rack. 19 When completely cool remove the old greaseproof/baking parchment paper and replace with new and store in an airtight tin in a cool place, but not in the fridge.   Serves 15 to 20 quite generously