Fig Tart with Almonds

There has been a glut of fruit this year and I could'nt resist buying a whole load of figs from the supermarket. Then I was left with the dilemma of what to do with them. I found this recipe in an old Italian cookery book ( the Italians are so good at making pastries and desserts) so made this delicious tart.
Also my gorgeous girlfriends were coming round for coffee - so what better to have with a freshly brewed espresso!

If you like you can make your own pastry using the recipe below or you can buy some ready made sweet shortcrust pastry which makes this a really quick tart to put together. If you are going to use shop bought pastry you can skip the next bit of the recipe.
You can also use this same recipe but instead of figs you can use plums, apricots, greengages or any other stone fruit.

To make the Pastry case

This recipe will make enough for 2 x 9 inch tarts but you can always freeze half for later.

250g/9oz butter -slightly softened
250g/9oz caster sugar
500g/1llb 2oz flour
a pinch of salt
2 whole eggs and 1 yolk

Put the butter into a bowl with the sugar and mix to incorporate using a wooden spoon. Mix in the flour and salt with your fingers but don't knead it just work it gently through your fingers. Add the eggs and mix gently with your hands until the mixture just comes together and you can form it into a ball. Add a little flour if the dough seems too wet or a bit of cold water if it is too dry.
Divide the dough into 2 balls and flatten them slightly. Wrap in greaseproof paper and place in the fridge for about half an hour to an hour. The pastry will keep in the fridge for a couple of days or freeze for later if you are not using it all.

To line the tart tin.

 
You will need a 9" tart tin.

Remove the disc of dough from the fridge once it has had its resting time.
Sprinkle your work surface with a little flour. Place the disc on the surface and lightly roll out to 3mm about an eighth of an inch slightly larger in diameter than your tin. Lightly flour your rolling pin and roll up the pastry around the pin. Lower the pastry into the tin and unroll it from the pin as you do so.
Press the pasty down into the base of the tin. Roll you rolling pin over the top of the tin to trim off any overhanging pastry.

Now you need to bake the case "blind" which means you bake it without any filling.

Line the case with baking parchment and fill with some baking weight or you can just use some dried beans which you can keep for baking next time.
 Place in your preheated oven for about 20 minutes until you can see the edges of the pastry turning a pale gold.
Remove the beans and the paper and prick the bottom of the pastry with a fork. This stops the bottom of the pastry case from puffing up and not leaving any room for your filling. Put the pastry case back in the oven until the case in lightly brown and dry so that you dont end up with a soggy base for your tart.


For the Tart

10 ripe figs
4 tablespoons jam - you can use plum, apricot or fig
150g/6oz skinned almonds, halved
3 tablespoons demerara sugar


To assemble the tart.
Trim the figs and cut in half.
Spoon the jam over the bottom of the cooked pastry spreading it with the back of your spoon. Lay the figs cut side up over the jam. Scatter with the almonds and sprinkle with the sugar
Bake for another 20 to 30 minutes until the figs are golden and softened.

Vegetable Pastitsio

I  made this pasta dish last night after a bit of a scrabble around in the fridge. I had some vegetables lying around in the salad tray and was thinking of making some minestrone soup. But nobody wanted soup! I also had some bits of cheese - mozarella, gorgonzola and a tub of half used marscapone from the weekend. So I decided maybe some pasta was in order. So... here is my recipe which I think is rather good.

3 red onions peeled and cut into half moons
3 leeks washed and cut into 1 inch slices
3 courgettes cut into 1 inch chunks
2 bulbs of fennel - trimmed and quartered
1x500g punnet of cherry tomatoes
olive oil
fresh thyme and rosemary sprigs
salt and pepper
500g penne pasta
6 slices prosciutto cut into strips
2 tablespoons marscarpone cheese
6 oz buffalo mozarella torn into chunks
6 oz gorgonzola in chunks

Preheat the oven to Gas 7/200 degrees centigrade.

Place all the prepared vegetables in large roasting tin and sprinkle with about 3 tablespoons of olive oil to lubricate all the vegetables well. Season with salt and pepper and add the fresh thyme and rosemary sprigs.
Place the tray of vegetables in the oven and roast for about 30 minutes until soft.
Remove from the oven.
Place a large pan of salted boiling water on the heat and add the pasta. Cook for about 10 minutes until the pasta is al dente.
Drain the pasta and add to the vegetables. Add the prosciutto and the cheeses. Stir the whole lot together to amalgamate the vegetables with the pasta and cheese.
Return to the oven and bake for another 30 minutes until bubbling.
Serve with simple green salad.

Chicken and Mushroom Pie

The summer is over and the chilly weather calls for some warming and comforting dishes. What better than a home made pie. This was my daughters request for dinner...

Serves 6

8 chicken thighs
1tbsp olive oil
salt and pepper
2 sprigs fresh thyme
knob of butter
3 leeks washed well and sliced thinly
250g button mushrooms
1 tbsp plain flour
small glass white wine ( about 5 floz/150ml)
chicken stock -( about 5floz/150ml)
single cream ( 5 floz/150ml)
small bunch parsley finely chopped
good quality puff pastry
1 beaten egg to glaze

Preheat the oven to  Gas 7/220 degrees centigrade. Place the chicken thighs in a roasting tin and drizzle with the olive oil, salt and pepper and the fresh thyme. Roast in the oven for about 30 minutes. Allow to cool.

Melt the butter and add the sliced leeks. Fry gently for about 2 minutes. Sprinkle with the flour and cook for a minute to incorporate the flour. Stir in the wine and stock to make a thick sauce. Stir in the cream and add the mushrooms. Simmer for a couple of minutes. Set aside.

Cut the chicken into bite size pieces discarding the skin and bones. Stir the chicken into the sauce together with the cooking juices from the roasting tin.. Season and stir in the chopped parsley. Pour the mixture into the pie dish.

Roll out the pastry to fit the top of your pie dish. Brush the edges of the dish with beaten egg. Cover the pie dish with the pastry and trim the edges. Cut a cross in the top of the pastry to allow the steam to escape.

Brush the top of the pie with the beaten egg and put back in the oven for about 30 minutes.

Gooseberry Pie

My next door neighbours have just bought me the biggest bag of gooseberries freshly picked from a bush in their garden so I have just made two gooseberry pies out of them. Although gooseberries are quite tart they are delicious in a pie served warm with custard.

I had about 3lbs of gooseberries so I made two  pies and gave one to my neighbours. To make one pie halve the recipe which should serve about 6 people.


1.4 kg/ 3lb gooseberries washed and topped and tailed.
220g/ 8oz demerara sugar ( you can add more to taste if the berries are too tart)
4 dessert spoons of cornflour
4 tablespoons elderflower cordial
Beaten egg for brushing the top

Shortcrust pastry
For pastry use half the amount of fat to flour. I use plain flour and butter.
For my two pies I used 450g/1 lb flour and 220g/8oz of butter.

Sift the flour and into a bowl and add the butter cut into small cubes. Quickly rub the fat into the flour using the tips of your fingers. Add 3-4 tablespoons of ice cold water and work it into the crumbs until you have a soft dough.  Roll the dough into a ball and wrap in cling film. and chill in the fridge for about half an hour.

 To make the pie.

Put the gooseberries in a large bowl and sprinkle over the sugar, cornflour and elderflower cordial. Stir together and allow to stand to allow the fruit to sit for about 10 minutes. Pour the fruit into your pie dish. Dot with a little butter.
Preheat the oven to Gas 6/200 degrees centigrade. Brush the rim of the pie dish with water and stick a strip of pastry all the way around the edge of the dish.  Brush the strip of dough with water so that your pastry lid will stick to it.Roll out your dough and cover the fruit with your pastry lid. Brush your pie with beaten egg.
Place in the oven and cook for 15 minutes then turn the heat down to Gas 5/180 degrees centigrade and cook for about 30 minutes until the fruit is cooked through and bubbling.

Sort of Steak Fajitas

I created this recipe with a view to a more healthier way of eating. Rather than all the ingredients being cooked the only thing which is cooked is the steak and all the other ingredients are raw. You can serve this with the wraps or just have the steak with all the raw salad ingredients if you are trying to cut down.

Serves 4
Ingredients

500g rump steak
1tsp smoked paprika
1tsp ground cumin
1 tsp dried oregano
1/2 tsp chilli flakes
1 tsp thyme
1 garlic clove- finely chopped
juice of 1 lime

Slice the rump steak into 1 inch thick strips. Mix all the other ingredients together and mix with the steak. Allow to  marinate for about half an hour.

200g cherry tomatoes- halved
1 can kidney beans - drained
1 small bunch coriander - chopped
1 medium red onion - finely chopped
1 green or red pepper- chopped
juice of half a  lime
1 tablespoon olive oil
salt and pepper

Mix all these ingredients together and allow to stand for the flavours to develop while you cook the steak.
To cook the steak heat a griddle or frying pan and brush with a small amount of oil. Sear the steak quickly until it is cooked but still pink about 1 minute will be enough..
Serve the steak with the salad ingredients and serve with warm tortillas if liked.

Lamb Burgers stuffed with Feta Cheese

Over the next few weeks I will be posting some easy to cook, summer recipes which are perfect for when the weather gets a bit warmer.

130g couscous
120ml chicken stock
500g lamb mince
grated rind of 1 lemon
2 teaspoons fresh chopped rosemary leaves
2 teaspoons dried oregano
small pinch dried chilli flakes or to taste
4 oz feta cheese crumbled
salt and pepper

To serve pitta bread, fresh salad of tomato, cucumber, coriander and spring onions.

Place the couscous in a bowl and pour over the chicken stock. Cover with cling film and allow to stand for a while until all the chicken stock is absorbed.
Place all the other ingredients apart from the feta cheese in a bowl and mix together. Add the couscous and mix again making sure all the ingredients are well combined.
Shape the mix into burger shape. Make a small dip in the middle of the burger with your finger and stuff with the crumbled feta cheese. Mould the meat around the cheese to fully enclose it.
To cook your burgers heat a griddle pan brushed with a small amount of oil until it is hot. Cook the burgers on the hot griddle for about 5 to 7 minutes a side until the outside is crisp and the burger has  cooked through.
Serve in some warmed pitta bread with salad of your choice and good squeeze of lemon juice.

Caramelised Onion Jam and Goats Cheese Crostini and Red Pepper and Goats Cheese Crostini

AS SEEN IN MARLBOROUGH TOWN AND COUNTRY MAGAZINE - JUNE 2013


A friend recently asked me to organise a cookery party for her 50th Birthday. It was going to be something a bit different with a cookery demonstration and everyone "getting their hands dirty" making some of the dishes. It was great fun and and enjoyable way to spend the afternoon.

One of the canapes we made were crostinis with different toppings. They are really easy to make and the great thing about them is they can be made in advance.


Ingredients

1 french stick
olive oil
sea salt

For the onion crostini
1 jar of onion jam
4 oz piece of stilton

For the red pepper crostini
1 jar of roasted peppers
6oz soft goats cheese


Makes approximately 20 crostinis

To make the crostini bases

Slice the french bread into 1/2 inch thick slices. Lay on a baking tray in a single layer and drizzle with olive oil and sprinkle with sea salt. Place in the oven gas7, 200 degrees centigrade for about 15 minutes until the bread is lightly toasted. At this stage you can allow the bread to cool and place in an airtight container for 2 days.
When you are ready to assemble the crostinis lay them on the baking tray and spread with the onion jam and sprinkle with some crumbled stilton for the onion crostinis.
For the pepper crostinis place some roasted peppers on the bases and sprinkle with some crumbled goats cheese.
Place the crostinis in the oven gas 7, 200 degrees centigrade for about 10 minutes or until the cheese is bubbling and melted and the crostinis are warmed through.

Indian Spiced Salmon with Basmati Rice and Peas

This is a delicious way to cook salmon as the spices lift the salmon fillet into something special.
It is also really easy and quick to prepare.

600g salmon fillets( skin removed)         1 inch piece fresh ginger ( grated)
1 garlic clove ( crushed)                                1 cinnamon stick
½ teaspoon turmeric                                      3 whole cloves
1 teaspoon chilli flakes                                   salt and pepper
1 large onion -chopped                             1 can chopped tomatoes
½ teaspoon black mustard seeds              juice of 1 lime to taste
½ teaspoon ground coriander                    fresh chopped coriander
½ teaspoon ground cumin                          1 green chilli,chopped

Cut the salmon into 2 inch pieces and place in a bowl with the garlic, chilli
flakes, turmeric and a pinch of salt. Stir cover and chill for 2 hours. ( you can
leave it for less time if you are short of time).

Warm the oil in a sauté pan. Add the onions and cook for 5 minutes.
Add the spices, chilli and salt and cook for 5 minutes.

Add the tin of tomatoes, lime juice and 200ml of water and simmer gently
for about 15 minutes until the sauce thickens.

 Place the marinated salmon in the pan of sauce, cover with a lid and simmer for 5
minutes until the sauce is thick and salmon is cooked through.
Sprinkle with the coriander and serve with some steamed basmati rice through which

you have stirred some cooked peas.

Cooking with the Kids- Mini Pizzas

As seen in the Marlborough Town and Country Magazine -May 2013

This recipe appeared in the magazine as a result of me doing a cookery class for children at the local school. The idea is to get the children interested in cooking and understanding ingredients which are used to make some well known dishes.

Cooking with children is fun and they are learning a skill which they will be able to use all their life. 

This pizza recipe is great for younger children as it simple to make as it has a scone base.

Change the topping ingredients to suit your child's taste.

Ingredients

75g self raising flour
10g butter
30ml milk
4 cherry tomatoes -chopped
pinch dried oregano
Ham, pineapple, sweetcorn, peppers
25g grated mozzarella cheese

Serves1

Line a baking tray with baking paper.

Put the flour and butter into a bowl and rub in with your fingers until the mixture resembles breadcrumbs. Add the milk to make a dough ( you may not need it all) and stir the dough with a fork until it all comes together.  Shape the dough into a ball with your hands.

Dust some flour on a work mat and put the ball of dough on top. Flatten it into a  nice pizza base and place it on a baking tray.

Spoon the chopped tomatoes onto the pizza base. Add your choice of ingredients and  sprinkle with a little dried oregano.

Sprinkle the grated cheese over the top. Ask an adult to help  you place the pizza into a preheated oven, 200ᵒ C, Gas mark 7, for 10-15 minutes until the cheese is bubbling and the pizza is cooked through.

Apple Compote with a Cinammon Custard

I made this for dessert at the weekend when we had some friends for dinner. I wanted something light and fresh as too often puddings are too heavy and stodgy. I made this in individual glasses as often presentation is a problem when making this sort of dessert and it is so much nicer to serve them individually.

Sponge Layer

Some ready made trifle sponges or madeira cake
3 tablespoons of Marsala or sherry

Apple Compote

4 large cooking apples, peeled, cored and sliced ( place the apples into cold water with some lemon juice after you have peeled them to stop them turning brown.)
3 tablespoons caster sugar

Cinnamon Custard

400ml double cream
1 cinnamon stick
8 eggs (yolks and whites separated)
80g caster sugar

Ground cinnamon

6 glasses or pretty trifle dishes to serve

 

Place a layer of sponge in the bottom of each glass and  sprinkle with the alcohol.

For the apple compote place the peeled and sliced apples and the sugar with a tablespoon of water into a pan and cook over a low heat until the apples are soft. When cool divide amongst the glasses.

For the custard put the cream into a pan and add the cinnamon stick. Heat until the cream begins to simmer. Remove from the heat and allow to infuse for half an hour.

In a bowl stir the egg yolks and sugar together.

Remove the cinnamon from the cream and return the cream to the heat. When the cream is warm add the eggs and sugar and stir continuously until the custard thickens. Pour over the apple layer in the glasses. Sprinkle the top with some ground cinnamon. Cool and refrigerate.

This is delicious served with some crisp biscuits.

Beef and Ginger Stir Fry

Something quick, easy, healthy and delicious for a great midweek meal. You can also make this dish with chicken.
Serves 4

500g/1lb rump steak sliced into strips
1 tablespoon cooking oil
1 onion roughly chopped
1 clove garlic
baby sweetcorn
mangetout
1 red pepper - sliced


Marinade
1 inch piece fresh ginger thinly sliced or grated
juice of 1 orange
1 tsp five spice
3 tbsp soy sauce
1 small fresh chilli chopped finely
1 tbsp rice wine( mirin)



Steamed rice or noodles to serve.

Mix together all the marinade ingredients and set aside.

Heat the oil in a wok or heavy based pan and fry the beef strips until sealed and brown. Remove from the pan.
Fry the onion and garlic until just begining to soften.
Add the vegetable and stir fry for 3 to 5 minutes. Return the steak to the pan and add the mariande. Stir around and allow the whole dish to cook for about 5 minutes.

Chargrilled Halloumi and Courgette Salad with Pomegranate Seeds

AS SEEN IN WILTHSHIRE LIFE MAGAZINE

This is a recipe which I created for Wiltshire Life Magazine and it will appear in the May edition which comes out today.

The article discusses my culinary journey and how I  learnt to cook with my family. This recipe draws on the Mediterranean influences in my cooking and contains some amazing ingredients from the region.

Serves 4

9oz/250g small courgettes
8oz/ 200g halloumi cheese cut into thick slices
4oz/100g toasted walnuts
4oz/100g pomegranate seeds
4 rye crisp breads
mixed salad leaves
salt and pepper

Dressing
3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon honey
1 teaspoon Dijon mustard
2oz/50g fresh mint –leaves picked and chopped

Shave the courgettes into thin ribbons with a potato peeler and place into a bowl. Mix all the dressing ingredients together and pour half the dressing over the courgette ribbons and set aside. 

Prepare your salad plates by placing a crisp bread in the bottom of each plate ( or you can use one large platter). The crisp bread acts as a base for your salad ensuring your salad leaves don’t get soggy and soaking up all the lovely juices from the dressing.

Place your salad leaves on top of the crisp breads.

Toast the walnuts in a hot frying pan for a few minutes. Take care to watch them carefully as they burn easily. Set aside.

Preheat the grill and place the halloumi slices under the grill and cook until brown.

   Arrange on top of the salad leaves. Sprinkle over the toasted walnuts and pomegranates and drizzle with the remaining dressing.

Greek Style Baked Fish

Serves 6

6 white fish fillets e.g haddock, cod
freshly squeezed juice of a lemon
Salt and pepper
2 large onions – chopped
3 garlic cloves – finely chopped
2 bay leaves
1 sprig fresh rosemary
8 fl oz/250ml white wine
1 teaspoon cayenne pepper
1 tin chopped tomatoes
4 oz/100g black olives
3-4 tablespoons olive oil

Sprinkle the fish with lemon juice and a little salt. Set aside for 15 minutes.

Drain the fish from its marinade and place in a wide shallow pan. Add the onions, garlic, herbs and wine. Sprinkle with the cayenne pepper. Add the tinned tomatoes and olives and drizzle with the olive oil. Cover with foil and bake in a hot oven gas 6/200◦ C for about half an hour until the fish is cooked through.

Remove the foil and allow to cook for 10 minutes to brown the top

Serve with steamed rice or new potatoes and  some green vegetables.