The saga of my apple tree – jellies, wasps and a guilty conscience

I have an amazing apple tree in my front garden, it produces an incredible amount of sweet, juicy apples every two years and do you know what? I hate it with a passion, because when I say an incredible amount of apples, I mean a gargantuan, ridiculously huge amount and why would I hate this you ask? Because I am the one that has to do something with all the apples!!! I have secret fantasies about chain saws, not Texas massacres, relax, no I mean chopping the damned thing down branch by branch. That’s where the guilt comes in. How could any responsible, eco-minded person even contemplate annihilitating one of nature’s treasures? Comments please!  Anyway, our annual perseverance event took place last week, Katy even managed to smile her way through it and we picked as many as we could, so whilst I’m still wrestling with my conscience and all the swarms of wasp that also accompany the apple glut, here is one of the recipes I use to try and get through at least some of the apples.

Kim’s reluctantly home-made mint jelly

You will need: apples, cider vinegar, fresh mint and sugar (use jam sugar if you are worried about the setting) and finally,  lemons. Read on and you will see why I am being non-specific about quantities. First, wash your apples (don’t bother cutting them unless they are huge), just chuck them in, skin, pips, core and all. Place in a  saucepan and add just enough water to cover them, I add one quartered lemon. Bring them to the boil and then simmer until they have turned in to a thick pulp. Place the apple pulp in to jelly bags (available online from Lakeland) over a container and leave for 24 hours, don’t be tempted to squeeze the bags, as your jelly will then be cloudy. A pathetically small amount of juice will appear (Oh dear, I’m sounding bitter again…) which you should then measure and for every pint of juice, you will need 1 pound of sugar and 2 tablespoons of chopped, fresh mint and 2 tablespoons of cider vinegar. 

Heat the juice and when boiling, stir in the sugar. Stir until the sugar is dissolved, then boil rapidly without stirring until the setting point is reached. (Same principle as for previous jam recipes). Thsi can vary enormously from 10 to 25 minutes, maybe even longer, but be sure that it is setting before you stop. Add the mint and vinegar and allow to sit for 15 minutes before pouring in to clean, sterilised jars.

I do also have variations for rosemary and chill jelly which I will share at a later date, but this jelly is in fact, extremely good and of course perfect for lamb and makes a lovely gift for people when you’re trying to get rid of all the apple produce…did I say that out loud???

Anyway, you know how I said the apples produce heavily every other year, well guess what? The wretched plum tree next to it fills in as my chief tormentor in between.  But in the meantime,  anyone for apples…please, anyone????

Brighton Rocks….our guest blogger, Ellie takes you on a tour

Hi lovely friends, I am back with blogs next week, but please enjoy this amazing Bank holiday tour of Brighton as only Ellie can do it….

 

HELLO, MY NAME IS ELLIE AND I LIVE IN BRIGHTON.

 The Bank Holiday is looming and, judging by the traffic along Brighton front on such long summer weekends, many of you may be heading to the seaside.  So, as a resident of cosmopolitan, city-on-sea Brighton (also known as “the smuggest place in Britain”, according to at least one national newspaper), I offered (or, rather, begged) to write a guest blog on all things foodie in my ‘hood.

 BREAKFAST.

 First of all, after that long drive or train journey, you might want a little breakfast sustenance.  One of the best things about Brighton is (being, basically, a city full of lazy hippies; as Julie Burchill, one of my favourite local residents, once said “Brighton is just a town of coffee bars”) that there is a very relaxed, café sort of vibe that really lends itself to the wonderful pastime of Going Out For Breakfast.

Billie's hash

 My ultimate favourite place to do this – and it’s such a well-kept Brighton secret that I am reluctant even to speak its name – is Billie’s (no website; 34 Hampton Place).  It’s a little off the beaten track so not one that you’d be likely to stumble across, but only a five-minute walk from the station/centre.  The speciality at Billie’s is the marvellous “hash”, of which they serve every conceivable variety (although there are also more traditional breakfasts on offer, plus excellent pancakes, you’d be made to miss out) – basically, fried potatoes with anything else chucked in there that you fancy, served in epic quantities and usually with a fried egg and a mass of grated cheese on the top.  Get there early or be prepared to queue and/or budge up, as this place is a tiny little gem! 

Wai Kika Moo Kau

If you fancy staying in the Lanes and doing a bit of people-spotting – and/or you are on the look-out for a veggie/vegan/slightly healthy option – the delightfully-named Wai Kika Moo Kau (go on, say it out loud) in Kensington Gardens (pretty much the coolest/weirdest/busiest bit of the Lanes) is a winner (no website; 11a Kensington Gardens).  Everything is veggie or vegan, and all so amazing that even card-carrying carnivores may be converted – home-made granola with all sorts of lovely stuff piled in, proper porridge, or a veggie cooked breakfast, and an encyclopaedic selection of

Bill's Produce Store

exciting teas. Finally, for a slightly more upmarket breakfast venue, Bill’s Produce Store (www.billsproducestore.co.uk; 100 North Road) is still (obviously, we’re in Brighton) very relaxed and ‘local’ but very trendy.  Apparently, um, it’s Kylie Minogue’s favourite place for a Brighton breakfast (I never said I was cool).

The mighty Dorset

LUNCH.   Now that you’ve killed that boring bit of the day between meals known as ‘the morning’ (some tips on how to do that in style at the bottom), it’s time for lunch.My favourite place to do this (and also Uncle Bear and Joss’s – look out for them!) is The Dorset (no website; 28 North Road).  It’s indisputably great for any meal at any time of day, but best at lunchtime.  Right in the middle of the north Lanes, it is a very cool French-style bar with outdoor tables that are so perfect for whiling away the afternoon that, well, it would be rude not to.  The menu is a good all-encompassing range that goes from excellent sandwiches and salads, to steak and chips or moules marinières.  I probably shouldn’t mention here that Kim was once so hung over that only a blue steak and a Bloody Mary for breakfast would do (at 8am) – and she was duly obliged by the chef without so much as a raised eyebrow.  The staff here are awesome, and it’s a great place to spot up-and-coming musicians (everyone in this place looks famous, whether they are or not).  While you’re there, you should really go over the road to buy a guitar at GAK (The Guitar, Amp & Keyboard Centre, that big, bright yellow building that you can’t fail to spot) and then have a pint of Harvey’s in the Heart in Hand next door, which has a brilliant jukebox. 

Real Eating Company

If you’re far fancier than I am, then you’ll probably be more inclined to head over to “Hove, Actually” as the locals insist upon calling it (they’re generally much posher than Brightonians, and still pissed off about being associated with the all the decadence that goes on a couple of miles to the east of them).  Over in Hove, The Real Eating Company (www.real-eating.co.uk; 86-87 Western Road) is a great place for lunch and has a lovely deli upstairs.  Food is unfussy and really good, with the emphasis on local and seasonal that is kind of the norm around here anyway – as such, the menu changes a lot, but last time I went there, I had a broad bean risotto with roasted beetroot and a glass of pink wine.  Lovely.  If you’re lucky, you might see local god Nick Cave and his gorgeous wife Susie Bick and equally gorgeous kids, who hang out here a lot.  And as you’re in Hove (Actually), you can always pop into Farrow & Ball or some fancy boutiques while you’re there.

Now, an adventurous option for the more energetic and intrepid of you (it involves a bit of a walk, basically).  Start at Brighton Pier (and maybe get a few of those fried donuts to start with – gross but truly magnificent, you know what I’m talking about; or at the very least a few whelks), and walk west along the seafront, taking in the refreshing sea air and maybe a visit to the world-famous fortune teller Professor Mirza, as you go.  Keep walking, past the majestic skeleton of the West Pier and at weekends a lovely little market, skirting the full width of Hove, going towards Portslade/Shoreham Harbour (merely a couple of miles, but at a leisurely weekend pace this might take a while).  You will go past many beach huts, Hove Lagoon, and then to the exciting bit – Millionaire’s Row, as the Western Esplanade is widely known, a gated community of f*ck-off houses with their own private bit of beach.  It’s a private road, but you can still get a good look, possibly of past and present celeb residents, that include Macca and Fatboy and, um, Wicksy off of Eastenders

Woodies diner

And that’s not all – lurking behind Millionaire’s Row is a brilliant retro diner of the classic kind, Woodies (www.woodiesdiner.com; 366 Kingsway).  Check out the hot waitresses in their cute pink uniforms and have a burger or a tuna melt with a proper milkshake. 

Marocco's

 Then, on the walk back, if you’ve any room left, pop into Marocco’s (www.maroccos-restaurant.co.uk; 8 Kings Esplanade) for the best ice-cream selection in B&H.

The Tea Cosy

AFTERNOON TEA.    Sod the Grand.  When it comes to afternoon tea, there is only one place to go in Brighton, and it’s in Kemp Town.  Walk up St James’s Street (which is a village-y treasure trove of charity shops and gay bars, for anyone who’s interested in either – “yes, please” from me on both counts, as I am a pikey fag-hag), and turn left to find the wonder that is The Tea Cosy (their marvellous website at www.theteacosy.co.uk; 3 George Street).  Under the watchful eyes of Princess Di, Bet Lynch and Cher, you can enjoy everything from the “Beatrice & Eugenie Tea” (not very pretty and a bit limited, obv) all the way up to the “Princess Diana Memorial High Tea” (fancy, camp and so massive you might want to throw it up afterwards, too).  Seriously, though, their sandwiches and cakes and everything else are divine.  Although, you may want to make sure to have checked their list of “etiquette rules” before you arrive – you wouldn’t want to risk being ejected from the premises for having dunked your biscuit or clinked your tea spoon, nor taken unawares when they make you stand up for a chorus of the National Anthem and three cheers for her Majesty at four o’clock (disabled and infirm exempt).  Seriously, I’m not making this up.

Due South

DINNER.  

Now, it’s not exactly an insider’s secret, as it’s right on the seafront and has had some excellent national reviews, but Due South (www.duesouth.co.uk; 139 Kings Road Arches) still needs a well-deserved mention.  Serving genuinely exciting “modern classic” sort of food that all comes from within 30 miles of Brighton, it’s really foodie but decidedly unstuffy, and in a lovely location under the seafront arches.  Highly recommended for special occasions

Barry at the Tureen

or just as a gorgeous treat.  In contrast, this one really is an insider’s secret.  Again, I almost want to cry at the thought of sharing it with the world at large – but, Dear Reader, I would do you a disservice if I were not to do so.  Barry at the Tureen (no website; 31 Upper North Street) is one of the most special places I have ever been to (be sick if you want, but after months of walking past this place on my way to work and being utterly intrigued, my beloved booked it as a Valentine’s Day surprise about five years ago and we have been committed fans ever since).  Only open on Thursday, Friday and Saturday nights, seating possibly a dozen, with a choice from a very tiny but wonderful menu – this is because it’s basically in Barry’s sitting room and he just cooks what he fancies.  It’s a bit like being at Grey Gardens with incredible food (generally veering in a classic English/French direction).  Barry is proper old-school Brighton, a charismatic raconteur – he cooks, then when it’s time for pudding and there’s not much left for him to do in the kitchen, he comes out for a glass of wine and a chat.  Not one to go to if you’re a picky eater or want a quiet, private dinner – but, otherwise, it’ll change your life for the better.

Shakespeare's Head

If you just want a casual dinner, with no gourmet food or raucous tales of days gone by, your best bet is to go to the Shakespeare’s Head (no website; 1 Chatham Place) just off Seven Dials.  Their ethos is simple but effective – along with good booze and a sexy, dim fairy-lights atmosphere, the only food they serve is sausages and mash.  However, this is not just any old sausage and mash.  You choose from three giant blackboards, one option from each – so take your pick from about a dozen varieties of local sausage, mash with any flavouring and addition you can think of, and then your gravy-type sauce.  So, you might have beef and chilli sausage, garlic mash, and cider gravy, or pork and stilton sausage, horseradish mash and red wine gravy.  It’s all good.  Personally, while you’re in that neighbourhood, I’d combine dinner at the Shakey’s with a trip to the Duke of York’s Picturehouse (http://www.picturehouses.co.uk/cinema/Duke_Of_Yorks ; Preston Circus) for their famous weekend midnight movies – the oldest continuous-use cinema in the country, easily recognisable by the plaster legs in striped stockings protruding from the roof, it shows films you won’t see anywhere else, serves delicious homemade cakes and booze in the auditorium, and has a lovely terrace bar.  This would be a relaxed but pretty damn cool evening with which to impress a new paramour, in my humble opinion.

LATE NIGHT SNACKS:  After a wild night out (that I would hope might include some combination of: cocktails at Havana, a pint of Harvey’s in the Battle of Trafalgar, seeing the best local bands at the Prince Albert, and getting on your sparkliest dancing shoes for Da Doo Ron Ron), you may be in need of a grotty snack.  Don’t be ashamed – we’re not here to judge, and Brighton is just the place for you.

Buddies (www.buddies24hour.net; 50 Kings Road), on the seafront, is a veritable institution (OK, mostly with clubbers and students and insomniacs) because it stays open twenty-four hours and is always packed.  It’s definitely not high-end cuisine, but a dirty fry-up never hurt anyone.  (Un?)surprisingly another story that involves Kim, but I have fond memories of a dozen or so ladies all cramming in here for 3am chicken and chips on Louise’s hen night.  Good times…

Grubb's

While we’re on this topic, we must give honourable mention to the noble Grubb’s (no website; 13 York Place).  It now also has branches in Hove and Kemp Town, but the real Grubb’s is on the London Road, and it’s the best burger joint in town.  My stepdad, John, lived in Brighton in the early 80s, and in recent years has been most relieved to learn that Grubb’s is not only still alive and well, but seems not to have changed even slightly in the past thirty years.  I always go for the classic cheese-and-mushroom (double), but the more open-minded of you may want to try the Caribbean.  In short: f*cking awesome.

FUN MISCELLANIA:

While you’re not eating, you might want to do something else.  The Pier and the Pavilion are classics for a reason – they’re brilliant.  However, if you’ve already been there and done that, you might want a few other suggestions.

If you’re pottering about the Lanes and want to spend some money, my favourite places to do this are: for clothes, Hope & Harlequin, Beyond Retro and Get Cutie, for the manly mods among you try Jump the Gun; for records, Resident (top fave) or Rounder Records, or anywhere in Trafalgar Street for second-hand vinyl; for books, City Books is well worth a trip over to Hove; for general junk and fear of getting lost, Snooper’s Paradise is, basically, Narnia.

Hipsters, art-lovers and investors will definitely want to head to the very cool Ink’d Gallery or Art Republic – both of which stock work by the stupendously talented local artist JC Faulkner (www.jcfaulkner.co.uk).  In the interests of full disclosure, I should mention that he only gets this shameless plug because he is still In Credit for taking me to Barry at the Tureen.

Lastly, I will probably be spending my Bank Holiday in the cool and quiet confines of the Booth Museum, Brighton’s very own museum of natural history and taxidermy.  It’s free and it smells weird, what could be better?  I’d move in if I was allowed.

Now you can head back to your hotel (The Grand, Granville or Pelirocco if you’re lucky) or get on the last train home, hopefully fully sated until next Bank Holiday.  Phew.  Please do post any further suggestions/arguments/alternatives/queries/comments – I’d love to hear them.  Thanks and bye!

Finger licking fun – sticky chilli ribs

This really is a dish to eat with people you know very well, because it really should be eaten with your fingers.  the delicious, sticky sauce needs licking off those dainty digits and you need to eat the tender pork from the bones.  Not everyone’s cup of tea, I know, but if you do love spare ribs, this is a great dish for you.  If you really can’t bear to eat with your fingers but love the taste of the pork with barbeque sauce, you could use spare rib pork chops instead and then eat them much more demurely with a knife and fork. This sauce is also good for chicken. Anyway, for finger-licking fun, you will need: 

 1 tablespoon olive oil,  2 garlic cloves (crushed), 1 onion – finely chopped, 1 large red chilli – chopped,  2 tablespoons of sun dried pureed tomato, 1 can of tinned tomatoes, 2 tablespoons lemon juice, 1 tablespoon of fresh chopped sage or ¼ tablespoon of dried, 2 tablespoons brown sugar , 5 fl ozs of beef stock , 2 tablespoons of Worcestershire sauce , 1 teaspoon of wholegrain mustard, spareribs of pork (cook as a rack or cut individually – up to you)

  • Over a medium heat, heat oil in a frying pan , add garlic, onion and chilli and cook for about 3 to 4 minutes. The onions should be soft, but not brown.
  • Add the rest of the ingredients except the pork, and cook on a low heat for 10 minutes
  • Place the ribs in a baking dish and pour the sauce evenly all over them
  • Bake for one hour at Gas mark 6/200°C/180 Fan until they are brown and crispy, basting every 15 minutes
  • Serve with fingerbowls and plenty of serviettes, you can garnish the top with chopped spring onions and chopped red jalapenos for extra heat if you wish.

If you want to prepare the sauce in advance, allow it to cool, refrigerate and then add to the ribs, marinating them for a while will really add to the flavour.  If you are cooking this for a main course, serve with baked potatoes, green salad and lots of crusty bread. For a starter, simply serve on their own.

Lazy Sunday – the ultimate picnic food- a crisp sandwich?

A few Sundays ago, I joined our friends Josh and Lou for a very lazy Sunday boat trip to Windsor, along with a brilliant picnic in a field with a view of Windsor Castle.    Sandwich fillings, scones and my ultimate picnic food. What do you think this is? Some home-baked elaborate quiche, an exotic salad? No, my heart beats faster for a crisp sandwich, so today’s blog is in praise of the old-fashioned British picnic and a childhood treat.  We had beautiful, fresh baked French Bread, butter, none of that low-fat stuff, cooked meats and cheeses, and packets of crisps, of which my favourite happens to be cheese and onion. I really do urge you to try a hunk of fresh bread, lavishly spread with real butter and cheese and onion crisps inside, it is a little like a more convenience-food version of another old friend, the chip butty.  After these and other delights we did treat ourselves to afternoon tea of my home made peach and strawberry jam (See Jams, jellies and infusions), scones and clotted cream.

Scones are reasonably easy to knock up and here is a good recipe for them. They are much better made in a  food processor than by hand, as success with these little guys is about minimum handling, the more they are handled, the heavier they get. This makes 15-16 scones

  • Plain flour 525g/17.5ozs – sifted, I know it’s a pain but it makes them lighter!
  • 8 teaspoons baking powder
  • 4ozs/60g white sugar
  • 1/4 teaspoon salt
  • 5 tablespoons/5ozs/150g unsalted butter
  • 7ozs/200g dried currants or sultanas
  • 8fl ozs milk  and 4fl ozs sour cream mixed together
  • 1 egg, beaten.

Preheat the oven to 400 degrees F (200 degrees C/ 180 fan) gas 6 . Place the flour, baking powder, sugar, butter and salt into the food processor and whizz on high speed until it looks like fine breadcrumbs, add the currants then on the lowest speed add the milk and cream until it starts to form large lumps, this should only take seconds .   Wash your hands under the cold tap until really cold, and dry them thoroughly. Rub some flour on your hands and then make the dough in to small balls and place on a greased, non-stick baking sheet and flatter the top slightly until they are about 3inches or 5cms across. With a pastry brush, brush the top of the scones with the beaten egg.  Bake for 10 to 15 minutes in the preheated oven, until the tops are golden brown, not deep brown. Break each scone apart, or slice in half. Serve with butter or clotted cream and a selection of jams – or even plain.  They are very good toasted , but oh, that crisp sandwich takes some beating!

Chocolate comfort on a rainy summer day

It’s meant to be summer, it’s miserable and it’s cold, I mean properly chilly for heaven’s sake! I need comfort and I don’t mean anything dull. I want brownies, not earnest little girls who can tie knots and clean shoes, but big, chunky, chocolate filled cakes. These moist, chewy cakes are great hot or cold.  I love them warm with ice cream, but then that’s just me. 

This easy recipe  makes 16 brownies. You will need:125g/ 4ozs butter plus 1 teaspoon, 175g/6 ozs good quality plain chocolate, 2 tablespoons water, 125g/ 4ozs caster sugar, 1 teaspoon vanilla essence, 125g/4 ozs self raising flour, ½  teaspoon salt, 2 large eggs, 60g/2 ozs walnuts, chopped.

Method

  • Preheat the oven to Gas mark 3/160°C/140 Fan/325°F
  • Grease an 8inch square baking tin (non-stick is best)  with the teaspoon of butter and set aside
  • Put the chocolate, water and butter in a saucepan and place over a very low heat, stirring occasionally
  • When the chocolate is melted, remove from the heat and stir in the sugar and vanilla essence
  • Set aside and allow to cool to room temperature (can take 20 minutes)
  • Sift the flour and salt in to a mixing bowl or food processor
  • Gradually stir in the cooled chocolate mixture
  • Add the eggs and beat well
  • Fold in the walnuts and pour the mixture in to the greased tin
  • Bake in the over for 30 to 35 minutes, or until a sharp knife plunged in to the middle comes out clean
  • When cooled cut in to squares

If you want to cook them in advance and still serve them hot, you can warm them by just placing in the oven on Gas mark 4/180°C/350°F for 5-10 minutes before serving.  Don’t overheat them as you don’t want to lose the moistness that makes them so special.  As I mentioned, ice cream is fab with brownies, and frankly life is too short to make your own with my best friends Ben and Jerry around.

Forget the BBQ – make a paella

Why do all men think they are barbeque experts? A friend of mine is fond of saying that “behind every great man there is a woman rolling her eyes” and I believe that behind most great barbeques, there is a woman who has done all the preparation, sorry if that sounds sexist!   What is that all about? Let’s abandon the burgers and cook something exciting!  The Spanish won the world cup and Wimbledon, and they also know a thing or two about how to cook outside for a large crowd. Paella is an art, I feel like weeping when I see an insipid plate of boil in the bag rice, adorned with a few frozen prawns, a bit of red pepper and a chunk of chicken and someone has the audactity to call it a paella.  My paella awakening occurred a couple of years ago we went to the extremely weird, but definitely worth visiting, Festival in Valencia called Fallas.

It involves a lot of very dangerous fireworks, burning effigies on bonfires, dancing, eating and drinking.  On every street corner, neighbourhoods compete to build weird and wonderful wooden statues, which they end up burning. It is an incredibly social event and they make massive and I mean massive paellas, which they eat accompanied by copious amounts of wine.

What amazed me the most, was that not only could they serve up to 100 people but they cooked these enormous dishes over a wooden fire,  I mean you can’t turn the gas down to simmer for God’s sake! The pure Valencian paella is with chicken, rabbit and snails, the spanish never mix fish and meat, that is for the tourists. It is chicken based or seafood based, but never “mixta”. Having seen the light, I went home and ordered a gas fired paella cooker form the internet ( I think lots of garden centres stock them now), but you can make it with a large, heavy-bottomed frying pan. This recipe is for a chicken duck and chorizo paella but you can easily adapt it for seafood, using squid, mussels and swordfish for example. The quantities are for 12 people, so cut in half or quarters depending on the size of your pan.

You need: 700g paella rice 1 jar of roasted red peppers/pimentos or 2 chopped fresh peppers, 1 can of tomatoes, 2 ½ litres of chicken stock to which you add,  1 teaspoon of saffron strands and juice of 3 lemons), 4 teaspoons sweet paprika, 1 medium onion, 4 cloves garlic, chicken and duck cut in to large chunks, small cooking chorizos, 4 lemons and chopped fresh parsley or coriander depending on your preference.

  • Heat olive oil in pan and fry meat and chorizo until nearly cooked – remove
  • Make “Sofrito” – fry onion and garlic, fry until soft but not brown
  • Add tomatoes
  • Return meat and add sliced peppers to the pan and cook until the sauce is thick for at least 5-15 minutes
  • Add the stock to the pan – taste for seasoning, should be quite salty
  • Add rice and distribute evenly
  • Bring to the boil – DO NOT STIR – keep heat quite high and bubbling
  • After about 10 minutes, the rice should start to appear through the liquid
  • Turn down the heat really low,  to a simmer for a further 10-15 minutes
  • Try rice, should be “al dente”

This is the scary bit….cover the pan with foil and turn heat up to HIGH for 2-3 mins to make the “Socorat” – you should hear the rice popping aginst the foil as it caramelises on the bottom.  Turn off heat – when ready to serve garnish with  lemon quarters , I also add coriander or parsley, but that is optional

Serve it with garlic bread and a tomato salad. Viva Espana!

Let them eat cake – gluten free ones

It’s always a challenge to make good gluten free cakes, but trust me this recipe rises to that challenge!

. To make 24 fairy cakes or 16 cupcakes you will need: 225g each of softened unsalted butter, gluten-free self raising flour and caster sugar. 4 large eggs, 1 teaspoon of lemon extract, 1 teaspoon of baking powder and 2 tablespoons of buttermilk or sourcream (this keeps them moist). Method:Pre-heat the oven to Gas Mark 4, Electric 180C/160C for Fan ovens.  Chuck all of the above ingredients in your food processor or use an electric whisk and beat until it has no lumps at all. Distribute the mixture in to your cupcake or fairy cake cases. If cupcakes cook for 20 minutes, if fairy cakes 15. Whilst the cakes are baking, place 75g of caster sugar and the juice of a large lemon in to a saucepan. Place on a gentle heat until the sugar is dissolved and then simmer until it is clear and syrupy. remove from the heat. When the cakes comes out of the oven, prick them all over with a fork and gently put 1 teaspoon of the lemon syrup on to the top so it absorbs in to the sponge, this will keep them lovely and moist. Leave to cool. Once they have cooled, ice as you wish, I like a simple fondant icing made with 200g fondant icing sugar and approximately 3 tablespoons of lemon juice.

These really don’t taste like gluten-free cakes and everyone can enjoy them!

Crown of Duck – no tiaras but a sticky, whisky and maple syrup sauce

I was inspired by our recent visit to the Waterside Inn to cook duck…..well that and the fact that they had crown of duck on special offer at Sainsbury’s – £5, a bargain! It is fantastic that you can buy this nifty little chap, which is virtually just the breast with the wing tips so cheaply these days. I do bemoan the loss of the legs as I adore a nice confit, but this is a quick hit, so we can save the confit for another day. I am cooking my crown of duck with maple syrup and whisky marmalade (the whisky is optional). You will need 1 crown of duck for 2 people. First of all, pre-heat the oven to 190C/170C for a Fan oven, Gas mark 5. Then  place the crown in a large frying pan, and cook skin side down for a couple of minutes until the skin  is brown, place the duck in a roasting try and drizzle a least 2 tablespoons of maple syrup over the breast, roast for 45 minutes, whilst this is roasting mix 2 tablespoons of chunky seville marmalade with 1 tablespoon of whicky, take the duck out and smear the marmalade mixture all over the duck, place back in the oven for 30  minutes (or 40 if you don’t like your duck pink). Take out of the oven and do rest it for 10 minutes before serving (the duck, not you, although a glass of red wine and your feet up is always nice!). I love this served with new potatoes and mint butter and green peas.

Another Pleasant Valley Sunday – our first guest blog!

Big thanks to Pete Russell for the following article. Pete is a fellow foodie and now resident in California we will be looking to him and the lovely Linda for lots more New World items. Read on….

Another Pleasant Valley Sunday.

To be truthful, for Pleasant Valley read Tri-Valley, that area bounded by California’s Central Valley to the east and the Diablo Range Segment of the mighty Pacific Mountain System to the west, and centered on the only gap in the Diablo Range, about 20 miles east of San Francisco. So what was pleasant about our Sunday? We had considerable success with our new 3-burner BBQ grill, no mean feat considering the wind that whistles through that gap on its way from the great Pacific Ocean to the Central Valley, California’s (and the USA’s) major growing area. You see, our previous outdoor grill struggled to overcome the wind chill of the area, and we’d all but given up cooking outdoors. 

 So armed with French Sherberts, we set about creating Fire-Roasted Garlic-Herb Chicken. The Chicken is moistened inserting a herb butter between the flesh and the skin, basted with a roasted garlic paste, and cooked on the BBQ grill using the indirect heat method. We partnered the Chicken with Roasted Summer Vegetables and Creamy Parmesan Orzo.   The proper Chefs amongst you will now be able to repeat our success, but for ordinary mortals (like ourselves), here’s what you do to prepare a meal for two. 

 Firstly, to ready yourself for your ordeal, construct your French Sherbert.   Take equal quantities of gin, cointreau, freshly squeezed orange and freshly squeezed lime juices, pour into a cocktail shaker with about 6 larges cubes of ice and shake aggressively for about 15 to 20 secs or until your arm falls off. Strain into a 5oz cocktail glass and garnish with segment of lime. I use a 1oz (30ml) pour, so that makes 4oz of cocktail which fits nicely in the 5oz glass. This cocktail produces a fresh tingle on the tongue reminiscent of lemon sherbert, and according to an acquaintance, is ‘fabulous, I could drink buckets of it’. Freshened by the Sherbert, the prep can now begin.  For the roasted garlic paste, about 120ml, you’ll need: 2 heads of garlic, 2 tablespoons of olive oil, 1 tablespoon sugar, 1 teaspoon of kosher salt (oi-vey) (Not sure we can get this, Pete, is ordinary salt ok?), a child’s handful of chopped fresh flat-leaf parsley, ground black pepper, pinch of cayenne pepper, 3 tablespoons water.

  1. Preheat an oven to about 400F. 
  2. Trim the pointed ends of the garlic heads until all or most of the cloves are exposed, usually about a quarter down the head. Place the heads, cut side up on about a 6 inch square of aluminum foil and top with a little of the oil. Wrap the foil around the garlic so that it is completely enclosed.
  3. Place near the middle of the oven and cook for 35 to 40 mins. 
  4. Unwrap and allow to cool for 10 minutes or so. 
  5. Cut the whole heads in half, lengthwise and squeeze the roasted garlic from their skins. 
  6. If the Sherbert has gone to head, good quality roasted garlic cloves or puree is available in most good supermarkets. 
  7. Now, mash the roasted garlic with a fork, adding all the remaining ingredients. 
  8. Put aside to be used later to baste the chicken.

For the provencale herb butter, assemble:

  • 1 tablespoons dried basil
  • 1 tablespoon crushed fennel seeds
  • 1 tablespoon dried thyme
  • 1 teaspoons garlic salt
  • 1 teaspoon crushed, dried rosemary
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground, dried orange peel
  • 1 tablespoon softened, salted butter.
  1. Mix all the herbs together in a bowl and mash 1 tablespoon into the softened butter. Set both the remaining rub and the herb butter aside to use with the chicken.

Finally, for the chicken you’ll need:

  • 1 fresh chicken, cavity excavated, about 3.5 to 4 lbs
  • 1 tablespoon vegetable oil
  • 2 tablespoons fresh rosemary or thyme leaves
  • an instant read thermometer to check doneness of the chicken.
  1. Preheat the BBQ grill to 350F using the outside burners. You’ll be cooking using the indirect method so be sure that you have at least 1 burner unlit. Of course, it the weather is inclement, you can use an indoor oven.
  2. Separate the skin from the breast and the legs of the chicken by gently inserting an index finger under the skin at the neck end. By gently moving your finger around, separate the skin from the meat. Gradually ease your whole hand under the skin, loosening the skin from the breast legs and drumsticks. 
  3. Spoon the herb butter evenly under the skin by rubbing the skin to spread the butter. Spoon the remaining rub into the chicken cavity and rub it all around the walls. 
  4. Tie the chicken legs together with kitchen twine, and rub the vegetable oil onto the outside of the chicken.
  5. Mix the garlic paste and fresh herbs into a bowl and put aside.

You’ve completed all the chicken prep now, and the grill should be at the or about 350F, so you can go ahead and cook the chicken: 

  1. Brush the grill grate and coat with oil. Remember, this is grill grate with no burner lit beneath it.
  2. Place the chicken on the grill over the unlit burner and cover the grill. Set a timer for 40 mins. Note that the chicken will be done when an instant read thermometer, inserted into the thickest part of a breast, reads 170F; this should be in about 60 to 75 mins.
  3. Dependant upon how confident and macho you’re feeling, you may wish to take this opportunity to mix another French Sherbert, however, the side dishes do now need attention!
  4. When the 40 min timer expires, start basting the chicken with the garlic/herb paste and start the orzo. Baste chicken again after a further 10 mins.
  5. When chicken is cooked (170F in middle of breast), remove chicken from grill, cover with foil and leave to rest for 15 mins. Leave 1 grill burner on and start cooking veggies.
  6. When chicken is rested, carve and serve with the veggies and orzo.

For the grilled summer vegetables you’ll need:

  • 1.5 lb assorted summer veg, cut into 2 cm (between 1/2 and 1 inch) cubes. Choose from summer squash, courgette/zucchini, red onion, red/yellow peppers, etc.
  • 1 tablespoon olive oil.
  • salt & pepper, a grill wok (see picture).
  1. Coat the vegetables with oil and season with salt & pepper. I fond this easiest by placing all the ingredients into a plastic freezer bag and shaking it until the veggies are coated. Set aside until needed.
  2. While the chicken is resting, coat the grill wok with oil, empty the veg into wok and place on a grill grate over an active burner at cook for 15 mins.
  3. Remove and serve with chicken and orzo.

For the orzo: (for those like me who said “What the *** is orzo?” it is a very fine pasta, looks a bit like pearl barley!)

  • 1/2 tablespoon butter, 100g orzo
  • 160 ml chicken stock
  • 160 ml water
  • 15g grated Parmesan
  • 1 tablespoon fresh chopped basil
  • salt & pepper, 2 teaspoons toasted pine nuts.
  1. Heat the butter in a medium saucepan over a medium heat.
  2. Add orzo, cook for 3 mins, stirring constantly.
  3. Stir in stock and water, bring to the boil.
  4. Reduce heat and simmer until liquid is absorbed and orzo is done, about 15 mins.
  5. Remove from heat, stir in parmesan, basil, salt & pepper.
  6. Sprinkle pine nuts over and serve with chicken and veggies.

We had a bottle of local (Livermore Valley) 2004 zinfandel which was soft enough not to overpower the orzo, but robust enough to counter the roast garlic chicken and veggies.  You should have enough chicken left over for a chicken Caesar salad lunch for two, and two Nigella chicken pies.

Thanks Pete, you might have enough left to make my chicken and ham pot pie  recipe to follow this week as an homage to The Archers veal and ham pie. You can follow Pete on his own blog site  http://russep3.tumblr.com/ for more of his excellent commentaries and recipes

Contact me, guest bloggers for your moment in the sun….you know you want to

 

Dipping and Diving, or should that be ducking? bring back 70’s party food

The dip is a bizarre phenomenon isn’t it? So Abigail’s Party they were the ultimate sophistication in the 70’s and looked wonderful next to the cheese and pineapple hedgehogs and vol au vents. Then they went a bit out of fashion and disappeared in to trendy foodie wasteland  but I believe there is still a place in the universe for a good dip, especially with drinks. I have already shared my recipe for Mexican 7 layer dip, so today as the last in our easy-peasy series, here are two really classic, simple dips and they are all based around one of my food heroes – Waitrose wholegrain mustard mayonnaise. If you can’t be bothered to make your own mayonnaise, and you can’t get hold of my first and true love, ready-made mayonnaise,  Amora with Dijon mustard (it’s worth the trip to France, honestly or there is a company called Frenchclick who import it) then this little Waitrose gem is worth having in your store cupboard. It’s lovely on chips and my daughter Katy likes it on her baked potato, but it makes a brilliant base for a dip. My first dip is TUNA DIP which is lovely served with hot pieces of pitta bread. You will need a can of dolphin friendly tuna (remember we love Flipper) preferably in olive oil, but with the oil drained off, 1/2 a jar of mustard mayonnaise (if you can’t get it, add a tablespoon of wholegrain mustard to ordinary mayo), 1 large tablespoon of hot horseradish sauce, and 1 tablespoon of finely chopped spring onions. It’s bizarre but no-one ever gets the flavour of the horseradish, but they enjoy the unexpected heat. That’s it – just mix them all together and serve, perfect if people turn up unexpectedly. Another dip based on the mayo, is CHICKEN AND RED ONION. You will need a cooked chicken breast (a ready cooked one is fine), skin removed chopped in to very small pieces, 1 small red onion or 1/2 a larger one, chopped in to very fine pieces, 1/2 jar of the wonder mayo, 1 stick of celery, very finely chopped, 1 tablespoon finely chopped, fresh coriander, salt and pepper to taste. Mix them all together and serve. I like this with bruschetta made from very thinly sliced french bread, smeared with sun dried tomato paste and a drizzle of olive oil, placed in a low oven until they are crispy, but any dipping implements, like tortilla chips or pitta would do.

So, exciting things coming next week…our very first guest blog all the way from California, Mr Pete Russell will take centre stage on Monday. I’m off to review the White Oak in Cookham, tonight, followed by lunch at my beloved Waterside Inn tomorrow to celebrate my mother’s birthday and another lunch out on Sunday. Food heaven! Have a lovely weekend and I’ll be back Monday, considerably fatter than I am today…