Page no Is there a recipe & where can you find it Does everyone know how to do these Comments Soups Potato & Leek 2 Vegetable 3 Minestrone 4 Main Course Lamb Casserole 5 Roast Beef 6 Chicken Goujons 7 Bacon & Cabbage 8 Chicken fillets 9 Fish 9 Beef Stew 11 Sheppard’s pie 10 White Sauce 11 Marinating 11 Desserts Rice Pudding 12 Trifle 12 Apple (stewed) 13 Bread & butter pudding 14 Semolina 14 Apple Crumble 15 Diabetic Jelly 15 Baking Brown Bread 16 Queen Cakes 16 Fruit Cakes 17 Marble Cakes 17 1
Peel & chop the onion & cook gently until soft & transparent in the olive oil (about
2 mins) remove from heat.
Trim wash & chop leeks & add them to the pan.
Peel & cut potatoes & add these to the pan also, add 12 pints veg. stock, the salt & pepper, bring to the boil, turn down & simmer, for about 30 – 40 mins, remove from the heat & liquidise.
Leek and Potato Soup- alternative recipe
11b. 1450g potatoes, peeled and sliced 1oz I 25g butter or margarine1 vegetable stock cube 1 ½ pt water3 leeks, trimmed & washed ½ pt milkSeasoning -a little salt (as the stock cube could be salty) and some pepper
Method
Prepare vegetables-wash the potatoes before peeling. Peel thinly and slice.Trim away % of the green leaves from the leek. Split the leek on the length from the root to the top. Carefully wash upside down to wash out any soil or grit from between the leaves.Trim off the root then cut into 2" slices.Melt the butter/margarine gently in saucepan. Put vegetables in saucepan. Add seasoning, and crumbled stock cube, cover and sweat the vegetables over low heat for 10 minutes. This intensifies the flavour.Add the liquids and bring to the boil. Reduce heat and simmer for about 20 minutes until the vegetables are soft.Liquidise the soup and test for seasoning.
Serve in a bowl, being careful not to over-fill. Serve with Brown Bread and butter.------------------------------
2
Vegetable Soup
1 kg (pk) of Carrots500 g of Parsnips2 leeks1 tray of onionsSome potatoesKnob of Butter (2 oz) 4 Vegetable stock cubes
Chop vegetables, put in saucepan with butter, sweat for 10 -20 minutes, add 6 litres of water and cook for a further 20 minutes until soft. Liquidise, if still “watery” please add some cornflour with water.
3
Minestrone Soup (25 people)
4 medium size onions - peel and dice 6 medium size potatoes –
peel and dice
1 tube of tomato puree 2 tin of chopped
tomatoes
1 table spoon of salt 2 table spoons of olive oil
2 teaspoon of black pepper 1kg of carrots – peel and
finely cut
1 bunch of celery - cut and finely chop 1 table spoon basil
4 / 5 courgettes 12 pints of water
6 stock cubes (beef or chicken) 12oz of spaghetti
Table spoon of lee & perkins 4 bay leaves
Method
1) put 2 table spoons of olive oil into saucepan heat gentle
2) add onions and courgette and heat until soft
3) add 12 pint of water & 6 stock cubes add all other ingredient bar pasta
4) heat to just below boiling and simmer for 40 minutes
5) meantime break up spaghetti into small pieces and add to saucepan of
water add table spoon of olive oil bring to the boil for 20 / 30 until soft,
drain, raise and add to soup once cooked.
4
Lamb Casserole (Stew)
6 lb of lamb pieces1 tsp of oil (vegetable)2 or 3 onions mediums size choppedSeasoning pepper & salt8 lbs of carrots2 lbs of parsnips
Method
First cook meat on a low heat until brown put aside. Then sauté onions in oil again put aside again. Put back on meat and add water and cook for ¼ hour then add cut up vegetables and cover with water. Cook for another ½ leave aside until required to be heated up for lunch.
5
Roast Beef
Roast Pork
Rap in tin foil and place in Roasting pan filled to ¾ with water
Put on at 200°C for 4 hours
The internal temperature should be over 85°C
Bacon
6
Chicken Goujons
Try getting the kids involved when making these chciken goujons. As they are oven baked, they are much healthier than the deep fried variety. Serve with the curry dip found on the recipe page.
Preparation Time: 20 minutesCooking TIme: 20 minutesLevel of Difficulty: MediumServings: 4Ingredients800g boneless and skinless chicken200g fresh breadcrumbs100g plain flour (seasoned with salt and pepper)3 eggs, beatensunflower or olive oil
Method
Cut the chicken into finger size strips.Place the seasoned flour in a mixing bowl and season with some salt and pepper.Place the beaten eggs into a separate mixing bowl.Place the breadcrumbs in a separate mixing bowl.Toss the chicken in the flour, remove and dip into the beaten egg mix.Remove them from the egg, letting the excess drip off, then toss them through the breadcrumbs.Shake off the excess breadcrumbs and lay on a baking sheet.Preheat the oven to 200c/gas mark 6 /400 fDrizzle the goujons with a little sunflower oil and bake for 15-18 minutes turning the goujons over halfway through.
7
Chicken (Fillets)
1) Put in roasting pan sprinkle with mixed herbs and drizzle with oil
2) Put in preheated oven at 200°C for 1 ½ hours
3) Meanwhile make stuffing
a. Make up set of bread crumbs
b. Sauté two good sized onions in butter (margarine) when ready mix
into breadcrumbs add mixed herbs
c. Put in oven at 180°C for 20-30 mins
Fish
8
Sheppard’s pie
Ingredients
1 lbs of mince meat2 onions3 bags of carrots1 bag of potatoes cooked and mashedSoup mix for sauce
Method
brown mince in a pan to seal it chop veg cook mince in a pot and add soup place cooked mince with the veg added and sauce into dishes for baking spread mashed potatoes on top evenly glaze with beaten egg bake in the oven
Brown Stew/Beef Casserole for 30 servings
9 lbs stewing beef 6 onions, roughly sliced2 cups flour+2 teasp salt and 1 tsp pepper 4 leeks, cut into 1” ringsOil for frying off the meat 10 carrots,cut into rings4 vegetable stock cubes 2 dessertspoon, dried parsley3pts approximately water 1 “ “ dried mixed herbs1 dessertspoonful tomato puree 3 basins-1 for seasoning the meat,1 for the seasoned meat, ready for frying1 for layer of meat already browned in saucepan, making way for the next layer of seasoned meat2 saucepans with metal handles. MethodPlease note -when giving these instructions, we are all the time talking about dividing everything between the two saucepans. Trim meat of gristle and most fat. Toss in seasoned flour. Prepare the vegetables- washing the leeks as shown. Cut into rings/slices as above. Heat oil in two saucepans and when hot fry the meat in batches, frying off only a single layer at a time
9
Remove with slotted spoon and set aside. Continue until all the meat has been well browned. It is this browning which gives the meat a good flavour. Add the prepared vegetables sweat for 5 minutes. Add back the meat. THE BROWN BITS THAT APPEAR ON THE BASE OF THE SAUCEPAN ARE ESSENTIAL TO THE FLAVOUR AND WILL LOOSEN WHEN THE WATER IS ADDED. Next, crumble in the stock cubes and add the water. Scrape up all the bits- this is called de-glazing and is the foundation of the sauce. Mix the puree with 4 dessertspoonfuls of flour to make a paste and add this to the meat etc. bring to the boil. Place the 2 saucepans in the oven at 220°C. (This is necessary for your oven-at home ,set oven to 180° C.) Cook for 2 hours, turning the heat down to 200°C (on this oven) for the last 30 minutes. Gillian Hayes December 2009
Vegetable Goulash
1 large onion 1 leek1 red pepper, de seeded and cored 3-4 small potatoes1 green 1 stick celery 11 small head broccoli 1 small cove of garlic1 vegetable stock cube 1 tin chopped tomatoes¼ pt water seasoning2 Tblsp oil 1 teasp paprika
MethodPrepare vegetables:Wash celery, leek and cut into “1" slicesWash potatoes and cut into smallish chunksPeel onion and slice thinlyWash, core and deseed peppersPeel and bruise garlic with a little salt on the boardMix stock cube with hot water to dissolveHeat the oil in a saucepan and sweat the vegetables until soft 15-20 minutes)Add the stock, paprika and tinned tomatoes. Bring to the boil, then reduce heat and simmeruntil the vegetables are cooked.Test for seasoning. Serve with some sour cream and chopped parsley. Serve hot with roast/fried meats, fish or by itself for a nourishing vegetarian meal.
10
Irish Stew
* 2 1/2 lb boned mutton* 4 large potatoes* 2 large onions* 3 or 4 medium carrots* spring of parsley* 2 cups water* salt and pepper
Cooking Directions:Cut the meat and the peeled vegetables into large sized chunks and chop the parsley. Choose a pot with a lid and put in the ingredients. Add the cold water and season to taste. Cover and put on a low heat for about two and half hours until the meat is tender and the potatoes have thickened the liquid. Lamb can be used instead of mutton, in which case it requires only one and half hours to cook.
INGREDIENTS
Fish1kg silver dory fillets, skinned, pin-boned (or use any firm fleshed white fish e.g. flake, ling)½ cup (75g) plain flour1 cup dried breadcrumbs½ cup finely grated parmesan cheese2 tablespoons finely chopped flat-leaf parsleyfinely grated zest of 1 lemonsea salt and freshly ground black pepper2 eggs, lightly beaten (egg wash)vegetable oil for shallow frying
Tartare sauce1 egg yolk1 egg1 teaspoon Dijon mustardjuice of 1 lemonsea salt and freshly ground black pepper
11
1 cup light olive oil (or ½ cup olive oil and ½ cup vegetable oil)1 tablespoon hot water, if necessary¼ cup cornichons or gherkins, finely chopped1 tablespoon capers, rinsed, chopped1 cup mixed fresh herbs (include basil, parsley and mint), finely choppedlemon wedges, to serveMETHOD
Preheat oven to 180°C if you are baking, or heat oil to 180°C if frying the goujons.
Cut fish into 2cm thick fingers and toss to coat in plain flour.
Combine breadcrumbs, cheese, parsley, zest, salt and pepper in a large shallow tray and mix well.
Toss fish pieces in eggs. Using tongs remove fish pieces a couple at a time and toss in breadcrumb mixture, pressing firmly to ensure it sticks to the fish pieces.
Arrange in a single layer on baking trays and bake in preheated oven 15 minutes or until fish is cooked through and crispy. Alternatively shallow fry until crisp and golden; drain on absorbent paper.
Serve hot goujons with tartare sauce and lemon wedges.
Tartare saucePlace egg yolk and egg into bowl of a food processor with mustard, half of the lemon juice and salt and pepper. Pulse to combine all ingredients. With the motor operating, add oil in a very thin stream until all incorporated and mayonnaise is thick. Transfer to a bowl and stir in remaining lemon juice and water if necessary to thin the mayonnaise slightly. Stir in lemon zest, cornichons, capers and herbs.
12
White Sauce
uté one onion with 2 oz of butter
Add water (amount ?)
Add corn flour mix
Season
To marinate meat
Peel and chop 1-2 onionsChop some celery and carrots ( 1-2 of each)¼ teaspoon or less of all the available herbs1 dessert spoon of lemon juice1 dessert spoon of vinegar2 dessert spoons of soy sauce1 tin of tomato puree
13
Rice pudding
6 pts of milk
4 cups of rice
½ sugar
Put milk and rice into steamer and cook for 1 hour, if rice gets too thick (common problem) just add more milk
Alternative recipe for Rice Pudding
1 1/2 cups (250 g) risotto rice, such as Arborio4 cups (900 ml) whole milk1 vanilla pod, split lengthwayszest of 1 lemonsmall pinch of salt1 1/4 cup (150 g) sugar3/4 cup (200 ml) creamRinse the rice well under cold running water, then tip it into a heavy-bottomed saucepan. Add the milk, vanilla pod, lemon zest and salt and bring almost to a simmer over a medium heat. Now turn down the heat as low as possible and put the lid on, placing it slightly off center so it isn’t quite covering the pan. Cook for about 20 minutes, stirring occasionally, or until the rice is cooked but still retains a slight bite. When it’s al dente, stir in the sugar and cream and cook for a further 10 minutes. The pudding should be soft and creamy and should easily drop from a spoon. Allow to stand for 5 to 10 minutes and serve warm.
Trifle
3 Jellies
(to make up jelly use 1 ½ pints hot water & 1 ½ pints of syrup from cans of fruit
with cold water to make up difference)
4 Tins fruit Cocktail (450 grms net)
2 Sponge cakes
¾ steamer full of custard
3 x 250 mls of whipped cream
14
Method
1) Make up custard, leave to cool
2) Make up jelly and put aside to cool but don’t allow to cool so much it has
set
3) Split sponge into two approximately equal amounts
4) Break the first half of the sponge into little pieces to cover base of dish
(glass)
5) Put fruit over sponge and cover fruit with another layer of sponge
6) Pour diluted jelly over all the mixture
7) Allow to cool until set and then cover with whipped cream
Stewed Apples
Bread & Butter Pudding
Butter dish
Cut crust of bread & cut into ½ slices
Layer bread with a layer of sugar and sultanas and do 4 or 5 layers
Add mixture of egg and milk until fluid at near top of dish
Save some egg for dressing on top
Cook for 180°C for ¾ hour
Alternative recipeSERVES: 4 (but I'm afraid to say, mostly 2)
40g soft butter4 slices of medium sliced white bread, crusts removed1 tablespoon of apricot jam50g sultanas, raisins or currants450ml full cream milk2 tablespoons sugar2 eggs, beaten
1. Preheat the oven to 180°C/350°F/Gas Mark 4.2. Grease a 1.2 litre ovenproof serving dish with some butter.3. Butter the bread and spread with the apricot jam. Cut the slices into small triangles. Layer 8 triangles of bread in the dish, sprinkle with the fruit, top with the
15
other 8 triangles of bread.4. Place the milk and sugar in a saucepan and heat to just below boiling point. Remove from the heat and whisk in the eggs. Strain the mixture over the bread and leave to soak for 30 minutes.5. Place the dish in a roasting tin and fill with hot water to halfway up the sides, bake in the oven for 45 minutes, increase the heat to 190°C/375°F/Gas Mark 5 for a further 10-15 minutes until crisp and golden on top and just set. Serve at once.
Semolina Pudding
Serves 40 approx Ingredients 500 Grams Semolina (Shamrock) 9 pints of Milk 30 Grams of Sugar or less according to taste
Method
1. Heat milk to almost boiling point Sprinkle semolina into boiling milk & stir gently for about 20 mins Or until pudding becomes quite thick & creamy.
2. Remove from heat and stir in sugar
3. Turn into a serving dish & Brown under grill if required
16
Apple Crumble
Crumble Essential the ratio for Crumble is 1:1:2, 1 margarine to 1 sugar to 2 flour. Get the ingredients together and mix until resembles breadcrumbs. This can be varied by substituting some flour by oats and adding some ground spice can enhance flavour.
17
Diabetic jelly & yogurt desert
1 Packet of Sugar Free Jelly
1 Carton of Natural Yogurt
1 Sprinkle content of sachet into jug of 285 ml (1/2 pint) boiling water
2 Stir until dissolved and then make up to 570 ml (1 pt) with cold water
3 Pour into serving bowl and when ½ set (approx. ¾ hr on top of freezer) or in
fridge check same add in carton of yogurt
4 Put back in fridge until set
Norma Moylan
Brown Bread
1 lb / 450 g Wholemeal flour
1 lb / 450 g plain flour
1 litre of buttermilk
1 tsp salt
1 fistful of porridge oats
2 tsp bread soda
Method
Sieve all ingredients into a large bowl. Mix quickly and lightly, divide between 4
lb oiled loaf tins, bake in preheated oven for 35 – 40 minuttes and then turn out
onto a wire tray
Freezing
Cool thoroughly before freezing. To freeze wrap cold loaf in cling film and freeze
for up to six months. Bread is better made the day before slicing.
18
Fairy Cakes (36 buns approx)12 oz butter (margarine)
12 oz sugar (caster ideally)
12 oz self raising flour
1½ teaspoon of ground spices or 3 drops of vanilla essences
6 eggs
Bun cases
Method
1) Put out bun cases for buns in indented baking tray.
2) Put on oven at 180◦C
3) Cream sugar and butter together until cream consistency.
4) Add eggs and beat well
5) Fold in flour and flavourings
6) When well mixed, spoon out mixture into bun cases.
7) Put in oven for 15 to 20 minutes
8) Put out on racks to cool
19
Boiled Fruit Cake8 oz/225g/2 sticks butter/margarine 1 bottle of Guinness (1/2 pt)
8 oz/225g/1 cut of brown sugar 1 lb/450 g/ 2 ¾ cups raisins
Put the butter/margarine, guinness, sugar, raisins and sultanas into a heavy
bottomed saucepan. Bring slowly up to the boil, stirring to dissolve the sugar.
Boil for about 10 mins. Then remove from heat, turn into a mixing bowl and
leave to cool until warm rather than hot.
Meanwhile , preheat a faily hot oven 190°C. Sift together the flour, baking powder
and allspice. Beat the eggs with a little of the milk.
When the Guiness mixture has cooled enough (so that it will not curdle the eggs
as they are added), slowly add in the beaten eggs and milk. Next add the flour
mixture, mixing everything together with as much milk as is needed to make a
stiff mixture. Turn into the prepared tin and bake in oven for ½ hour. Then cook
in a cooler oven 160°C for another ½ hour. Finally move the cake down to a cool
140°C for an hour.
Keep a close eye on this when making it for the first time. Be prepared to make
adjustments, requires a bit of monitoring as differs for type of ovens.
When ready, the cake will be springy to touch and shrink slightly from the tin.
Remove from the oven and allow to cool in the tin. Then turn out, wrap in fresh
greaseproof/waxed paper and store in an airtight tin until required.
20
Madeira cake
Ingredients
15oz plain flour12oz caster sugar3oz self raising flour6 large eggs12oz margarine¼ pint of milk
Method
Preheat the oven 325degrees F 160 degrees C gas 3 shelf: middleSieve flour and self raising flour into a bowlCream in margarine and sugar until light and fluffyBeat in eggs one at a time adding a table spoon of flour with each oneFold in the remaining flour Stir in milk to make a soft mixtureFill mixture into prepared cake tins Bake in a preheated oven
Method1. Pre-Heat oven to 200°C/375°F Gas Mark 62. Put flour & sugar into mixing bowl.Rub in the Margarine3. Add the beaten egg with sufficient water/milk to make a nice soft
dough4. Add mixed fruit if making fruit scones5. Put on floured surface & roll out to ½ inch thickness.Cut into shape
with scone cutter,brush over with egg or milk & place on a floured tray.6. Bake in pre-heated oven for 15-20 minutes
21
White Scones
200g/8ozs self raising flour 50oz margarinePinch of salt 25G/1oz suGar1 egg, beaten with 3 Tblsp milk
MethodPreheat the oven to 200°C/400° F / as 6Sieve flour and salt into a bowl. Cut in the margarine and rub it into the flour with the tips of the fingers, until it resembles fine breadcrumbs.Add in the sugar and mix well. Beat up the egg and milk in a cup and then make a well in the centre of the mixture and pour in the liquid all at once- reserving a little for glazing.Mix all lightly until it all comes together. You may need a little more milk. The dough should be stiff but moist.Take out the dough onto a floured worktop and using floured hands knead lightly. Turn dough over, pat it down gently to a thickness of 1 ½ ".Using a floured scone cutter, press down sharply -don't twist and cut out as many scones as possible. Draw the remaining dough gently together and repeat the exercise.Place on lightly floured baking sheet and a little apart. Brush with remaining liquid. If you are making a larger amount of scones you will need to beat an egg or two separately for the glaze.Place in hot oven and bake for 15 minutes. The scones will fell light when cooked.Turn onto a wire tray to cool. Split and serve with whipped heavy cream and jam.Variation: Fruit scones: add 3-4ozs SultanasCheese Scones: omit the sugar and add 150g13ozs of grated cheddar cheese.
22
Bake well tart1 lb of flour
½ marg
Drop of cold water (?)
Jam (amnt ?)
Madeira mixture
8 oz caster sugar
8 oz marg
3 egg (4 eggs ?)
12 oz of flour s/r
1 tsp of almond essences
1 or 2 table spoons of milk
Make pastry by rubbing marg into flour until it resembles fine breadcrumbs then
add egg and enough cold water to mix
Roll out pastry put into tart dishes (butter ? & flour) put on jam on top of pastry
and over with maderia mix
Bake at 180 for 45 mins (or until golden not pale in colour also should be firm to
touch)
Joan Daly July 2010
23
Apple Tart
200g18ozs plain flour 3-4 cooking apples100g/4ozs margarine sugar to sweetenPinch of salt 5 tblsp cold water (approx)Beaten egg to glaze a little caster sugar for topping
MethodPreheat the oven to 200°C1400°F1 Gas 6Grease the pastry plate with margarine. Sieve flour and salt into a bowl.Cut in the margarine and then with the tips of your fingers, rub the fat into the flour until it resembles breadcrumbs.Add the cold water at the edge of the bowl, drawing into the flour and mixing it in with a knife.Take time to mix it before adding too much water- you may need more or les, depending on the flour.Bring it together and then turn out the pastry onto a floured worktop.With floured hands, gently knead the pastry, divide in half and shape each half into a round.Wrap the pastry in cling film and place in the fridge to relax.Carefully peel the apples thinly. Cut into quarters or smaller and remove the core.Remove the pastry from the fridge and with a floured rolling pin and rolling in one direction, roll out the pastry to a large enough circle to fit the plate.Fold the pastry in four and place in the centre of the plate. Then unfold it, matching it to the plate.Cut the apples into thick slices and fill the pastry base. Dampen the edges with water to help to secure the top. Sprinkle the apples with sugar. Add a pinch of cinnamon if you like.Repeat the procedure with the second half of the pastry to cover the fruit. Press the edges firmly together and trim the edges. Press the edges with a fork or knife for decoration.Prick a few holes on top then glaze and if liked, sprinkle with a little caster sugar.Place on baking tray. This is a safety precaution in case the filling bubbles over.Bake for 35 minutes approximately. Test with a skewer to check the apples are cooked.Remove from oven and allow to cool slightly before serving, as the fruit will be extremely hot.Serve hot or cold, with cream or custard.
************************
24
Fruit Salad2 oranges 100/1 Tblsp caster sugar2 red skinned apples 10ml/1/4 pt hot water2 plums juice ½ lemon1 kiwi some black & green grapes
Method
Make stock syrup: place water and sugar in a small saucepan and stirring all the time until the sugar had dissolved, bring the water to the boil.As soon as it boils, turn it off and allow to cool. As soon as each fruit is prepared, place it in the stock syrup.Wash all fruit thoroughly and prepare as follows:Orange- peel and with a sharp knife, cute each segment of the fruit free from the membrane,as shown.Apple- do not peel. Cut into quarters and carefully remove the core and all the pips. Cut into thin slices, across the segment as shown.Plums- cut in quarters around the stone and gently pull the flesh off the stone.Kiwi-peel thinly and cut into half and each half into thick slices.Grapes-deseed the by cutting in two.Mix all the fruit very gently to avoid breaking up. Cover with cling film and chill.Serve in a glass bowll bowls with whipped cream and or meringues.Do not leave a metal spoon in the fruit salad for any length of time as the metal may taint the food.
Preheat the oven- 170°C/375 ° F/ Gas 5. Prepare tins- grease with margarine, line base with circle of baking parchment and grease tins.Place eggs (which must be at room temperature) and sugar together. Whisk- at least 10 minutes, until pale and creamy and double its volume. To test the mixture is thick enough to hold the flour, you should be able to form a figure 8 on the surface with the whisk and it should remain there at least 3 seconds.Place the flour and salt in a sieve and sift 1/3 onto the egg mix. Using a metal spoon, cut and -fold the flour into the mix- don't beat or you will loose all the air. Repeat twice with the remaining flour.Pour gently into the prepared tins and place in the oven. Take note of the time.To test if the sponges are ready, open the oven door, using oven gloves and press on surface. If it is firm the cakes are ready. Or, use a clean metal skewer and insert into centre. If the skewer comes out clean, the cakes are done. Remove the tins from the oven and place on wire trays. Leave to cool for 5 minutes in the tins. The turn out and reverse immediately to avoid compression.When cold, sandwich together with jam. If the jam is very thick, warm it gently first, to help it to spread.For a variation, first spread the one half jam and then top this with stiffly whipped cream.When sandwiched together, sift a layer of icing sugar on top. You can make an attractive design if you place a paper d'Oiley on top of the sponge and then sift a layer of icing sugar on top of this and then very carefully remove the d'Oiley.
The sponge can be frozen for a few months.************************
My Family Fruit Cake
9ozs self raising flour 1lb. mixed dried fruit6 oz margarine ½ teasp mixed spice6 ozs caster sugar *2 ozs cherries ( optional)3 large eggs grated rind of 1/2 lemon3 tblsp milk if mixture is dry pinch of salt
Method
To prepare the tins:Line the tin with baking parchment or greaseproof paper cutting carefully into the corners.
26
Grease the paper and replace in the tin. Repeat with the next tin.Cream the margarine and sugar together until light and fluffy.Sift spice, flour, salt together.Add the eggs and flour to the mix alternately. Stir in the fruit.*The cherries must be halved and tossed in flour to prevent them sinking in the cake.Add just enough milk to make a loose mixture that will drop easily from the spoon.Pour into 2 prepared tins and bake for 50 minutes approximately 375° F/150° C I gas 4 oven.To test push a skewer into the middle of the cake; it should come out dean if the cake is done.Allow to cool in the tin before turning out.When absolutely cold, wrap in foil and keep for at least a day before cutting it.
_________________This is the basic recipe for many cakes; without the fruit, you have a Madeira cake which can, in turn, become a Chocolate Cake ICoffee and Walnut cake etc. This basic recipe is the foundation for a richer fruit cake for Christening orChristmas Cake. Simple add lots more dried fruit, more spices and lemon rind and juice. Every paper and magazine, as well as many cookery books, will have a specific recipe for the cake of your choice. The thing is, you now have the skills to make the basic cake.
*********************************
Cassolettes of Smoked Salmon -serves 6
Great starter to a formal meal as the mixture can be made and the plates plated up well in advance and chilled. Cover gently with cling film.
6X slices of smoked salmon or 6 ozs. salmon pieces 100g Philadelphia cream cheese 1-2 fresh salmon darnes, cooked and cooled 1 spring onion/chives, finely chopped1 Tblsp creamed horseradish sauce (jar)2 tablesp mayonnaisezest of 11ime hint of garlic, if likedmixed salad leaves- ideally red coloured ~of Tabascodill/chives to garnish wedges of lemon or lime
Method
Reserve a little of the smoked salmon for garnish, the chop the rest.Gently break the cooked fresh salmon into small pieces and mix both salmons half the cream cheese, with % lime zest, spring onion, creamed horseradish P&S and garlic if using.
27
Organise serving plates: place a straight sided 2 % "scone cutter on one plate and spoon in cheese/salmon mixture 0/4 of the way up. Top this with plain cream cheese and smooth at rim of cutter then carefully remove cutter. Repeat with other 5 plates.Garnish each cassolette with diced smoked salmon, a sprig of dill or one or two chives.Sprinkle leaves with salad dressing .Serve with wedge of lemon/limeServe with thinly sliced unbuttered home made brown bread. Have butter on table for choice.
********************************
Salads and Dressings
Potato Salad
Potatoes for this salad are better tossed in French dressing while they are still hot. They can be left for a day or two without loosing flavour.4 cups peeled, diced potatoes 1/2 cup French dressing1 tblsp. Chopped parsley 1/4 cup mayonnaise1 tblsp chopped chives/scallions seasoning
Boil potatoes in their jackets and peel dice and measure while still hot. Mix immediately with the French dressing, chives, parsley. Add seasoning and finally the mayonnaise. This salad keeps two days in the fridge.
________________________Mixed Salad
Really anything can go into a mixed salad but for this exercise I am suggesting the following items would be included. It's a good idea not to have too many vegetables or fruit all in the one dish- fighting for flavour and it can also look too fussy.
The whole idea is a neat looking salad that is obviously crisp and fresh. Do not dress or toss the said until just before serving
A variety of lettuce leaves- Iceberg, Lollo Rossa, Oakleaf, Webs etc.1/4 cucumber, cut into rings1 red onion, thinly sliced OR 1 spring onion (scallion)1-2 tomatoes, cut into sections, not slices -1 small carrot grated' .You could add thinly sliced rings of peppers if likedWASH ALL ITEMS THOROUGHLY
Suggested serving idea.
Arrange the lettuce leaves around the edge of a shallow bowl or large platter.
28
Place grated carrot in a pile in the centreNext, arrange cucumber around thisNext a circle of tomato sections and or sliced peppersTop with spring onion cut into strips- this is a good way to serve this vegetable as people can remove it if they don't wish to eat it.Sprinkle with dressing of your choice just before serving
________________________Waldorf Salad
2 Granny Smith apples, peeled and dicedJuice of ½ lemon3 sticks of celery1 oz walnuts, coarsely choppedMayonnaise to bindPrepare the apple and toss immediately in lemon juice to prevent discolouration..Slice the celery thinly and add to the apples and chopped walnuts. Bind loosely with mayonnaise.I like to add a little cream and 1 tsp of honey to sweeten things a little.You can add shavings of parmesan, sultanas to this but it is no longer called Waldorf salad!
________________________
Ballymaloe French Dressing
2 fi.oz cider/ white/red wine vinegar6 fi.oz oil1 level tsp mustard 1 clove of garlic, bruised 1 tsp finely chopped parsleyWhisk all together or shake in a sealed jam jar
________________________
Gillian's Cider Vinegar & Honey Dressing
5 parts oil- not olive oil as its flavour is too strong 1 parts cider vinegar ,2 parts cider vinegar 1 clove of garlic, bruisetiShake all together as above Keeps in fridge for a week at least.
A teaspoon each of cider vinegar and honey stirred into a cup of hot water is a great blood purifier and recommend in lots of health magazines.
29
Roquefort/ Cashel Blue cheese Dressing
This is a dressing for a special occasion as Roquefort cheese is rather expensive. You can substitute Cashel Blue if you prefer.2-3 ozs blue cheese of your choiceSmall carton natural yoghurt- Yoplait is unsweetened2-3 tblsp creamMash the cheese and mix with the yoghurt and cream Don't blend it until smooth as the result will be a greyish unattractive colour. Serve this with wedges of Iceberg lettuce or over a barbequed steak or homemade burger -delightful!
________________________
Sweet Chilli dressing½ Jar Sweet Chilli Sauce1 cup Cider Vinegar & Honey dressing Combine and check flavour
________________________
Sweet n' Sour Dressing½ jar Sweet n Sour sauce1 cup Cider Vinegar & Honey dressing Combine and check flavourLow- Fat dressing1 small carton Yoplait natural yoghurt½ cup Cider Vinegar & Honey dressing Combine and check flavour
Raspberry buns
Ingredients
200g of plain flourPinch of salt75g of caster sugar1 egg1tblsp of baking powder2-3 tblsp of milk75g of margarine1 -2 tblsp of raspberry jam
Method
Sieve flour salt and baking powder into a bowlRub in margarine and then stir in the sugarBeat egg and milk in a small bowl (keep back a little for glazing)Mix to a soft dough add more milk if necessaryTurn onto a floured board and kneed lightly until smooth
30
Form into a roll and cut into 10 piecesWith a floured thumb make a hole in the centre of the cut side of each pieceDrop about ¼ teaspoon of jam into hole and carefully draw edges up over jamPress well to sealPlace on a greased tin brush with beaten egg sprinkle granulated sugar over and bake in a fairly hot oven for 15 – 20 minsGas mark 6/200degrees c/ 400 degrees f
Shortbread
Ingredients
8oz of butter4oz of icing sugar8oz of self raising flour4oz of corn flour
Method
Cream butter and sugar until soft and lightGradually work in the flour and corn flour and kneed till smoothBake for 35 – 40 mins in a hot ovenDredge with caster sugar while still hot
Cover sultanas with water and boil for 15 mins and then drain.Chop in margarine and mix well.Beat together eggs and sugar.Add sultanas and margarine.Add plain flour and baking powder.
This recipe makes two cakes. Put into 2lbs loaf tins. Bake for 1 ¾ hrs at 150 degrees cel, 300 degrees F or gas mark 2. Test with a skewer after 1 ¼ hrs.
Method1. Pre-Heat oven to 180°C / 350°F Gas mark 42. Grease & Base line 12 x 9 inch (30x cm) baking tray with greased
greaseproof paper.3. Measure all ingredients into a large bowl & beat well for approx 2
minutes until well blended.Turn the mixture into the prepared tin & level to top.
4. Bake in pre-heated oven for about 35-40 minutes or until the cake has shrunk from the sides of the tin & springs back when pressed in the centre with your fingertips.
5. Leave to cool in the tin6. Cut into slices.
32
Easy Banana Bread recipe
2 oz of butter4 oz of brown sugar7 oz of self raising flourPinch of salt1 tsp of cinnamon 3 very ripe bananas2 eggs
Grease 2 lb bread tin and put aside, put oven on at 180ºC
Mix flour, salt and cinnamon together in a bowlBeat sugar and butter togetherMash bananas and then add them to beaten eggsAdd the sugar/butter mix to mash bananas and egg mix
Pour in the wet ingredients into the dry ingredients ensuring they are well mixed. (Fold in?). Then put into the bread tin.
Put in the oven for approximately an hour ensuring that the mix has full cooked by checking with skewer.
Rub fats into the flour and rice and add a pinch of satt and1hesugar Mix together with egg and knead to a soft dough Wrap and chill for 30 minutes
Rollout 2/3 dough to 12" X6" and place carefully on greased tin. Cut down the middle on the length and cut one of these "halves into 2" sections so they will be easy to separate into individual pieces for the topRoll out remaining 1/3 and cut 6X3" circles with a scone cutter. Place these on another tin.
Bake circles for approximately 10-12 minutes and the cake base for about 20-30 minutes.
Lift the base while still warm, where cut and carefully lift on to wire tray Lift the individual pieces at the same time and leave all to cool completely Cut the circles in ½ at the same time Stiffly whip cream and essence. Prepare fruit and slice, reserving some 6 whole strawberries I raspberries for the top
Place the base on a serving plate and top with cream and then fruit Top with individual pieces and pipe rosettes of cream to hide the joins (If this sounds too complicated, just spread cream all over the top)
Stand the halved biscuits upright in the cream and decorate with the whole/halved strawberries. Dust all with lots of icing sugar
![TO SHARE€¦ · TO SHARE] 3 for £10.00 / 5 for £16.00 SOUTHERN-FRIED CHICKEN GOUJONS 4.49 With BBQ sauce PANKO-CRUMB CALAMARI STICKS 4.49 With lemon mayo GARLIC BREADED MUSHROOMS](https://static.documents.pub/doc/80x56/5f70a5afa83b2419d726a409/to-share-to-share-3-for-1000-5-for-1600-southern-fried-chicken-goujons.jpg)
