The perfect Sunday brunch dish, easy to make, filling and delicious. This is my version of a Dutch Baby.
Sometimes known as a German pancake, a Dutch Baby is simply Yorkshire pudding mix sweetened with sugar and or vanilla. In this version, I've omitted the sugar and just added vanilla essence because of the maple syrup poured over the top.
For 4 people
A mug in which to measure equal quantities of
Eggs - roughly 6
1 teaspoon of Vanilla essence or paste
8 slices of bacon
Maple Syrup to serve
Preheat the oven to gas mark 6
Wipe a frying pan with butter and set to one side, make sure the frying pan can go in the oven
My Yorkshire pudding mix is equal quantities of milk, egg and flour.
Blend the eggs and milk together separately till smooth
Make a well in the flour and add 25% of the liquid, beat till smooth
Add another 25% of the liquid and slowly at first, beat till smooth
Add the rest of the liquid and mix till combined.
Add a teaspoon of vanilla paste or two teaspoon of vanilla essence.
Heat the frying pan till the butter is sizzling and add the Yorkshire pudding and put in the oven till done, about 20 - 25 minutes.
Whilst the Dutch Baby is in the oven (sorry!) cook the bacon and keep warm.
To serve, quickly cut in to 4, add the bacon and drizzle with maple syrup.
Serves 4, Medium difficulty, prep time 25 mins, cooking time 20 minutes
Turn the oven up to 200
450g Venison loin fillet
2 tablespoons vegetable oil
2 standard sheets of puff pastry, should be at least 4 inches longer than the fillet
10 wild garlic leaves
Lay a sheet of puff pastry out on the counter and cover the surface with the wild garlic leaves, saving 2 inches clear all the way around. Pressing the leaves down into the pastry - this will be the top.
Spread the Tartufuta over the wild garlic leaves
Heat up a frying pan, add oil and then sear the loin fillet to seal, colour and deepen the flavour
Lay the second sheet of pastry out and working quickly, put the fillet in the centre
Egg wash the edges
Lift the first sheet and lay over the fillet pressing the sides down
Seal with a fork and remove the excess pastry
Egg wash the top and sides
In the oven for 20 minutes
Serves 8, easy, time 1 hour to make and overnight to set, you'll need an 8" springform cake tin
250g of Coconut Taralli
70g unsalted butter
500g cream cheese (full fat)
70g of icing sugar
300ml double cream whipped till firm ie slightly over whipped
Zest of 3 limes
Toast the tarallis till just taking on some colour, this intensifies the coconut flavour even more
Melt the butter
Whilst the butter is melting, blitz the tarallis till like bread crumbs
Stir the tarallis into the butter then put into the springform cake tin and press down, put into the fridge till cool.
Put the cream cheese into a bowl, sift the icing sugar over the top and mix together
Add the zest and mix
Fold in the whipped cream
Pour into the springform tin, cover with clingfilm and refrigerate for 12-24 hours
To decorate, grate a lime over the top
I've deliberately not used gelatine in this recipe to make it vegetarian - the over whipped cream is crucial otherwise it won't set.
Sea Bass with a tomato and caper sauce
Serves 4, easy and 30 minutes prep and cooking time in total.
Incredibly simple and a pleasure to eat. Don't let a cheap, shop bought tomato sauce near it.
1 can chopped tomatoes
4 tablespoons good olive oil
2 cloves finely sliced garlic cloves
50ml of white wine (optional but adds another level, if you're using tarragon, go for a Chenin Blanc or similar)
tablespoon of capers
2 tablespoons of finely chopped herbs inc. parsley, thyme and tarragon.
gently heat the olive oil in a small saucepan, don't let it get too hot
add the garlic, you want it to soften not crisp and definately not burn!
add the tomatoes and let it simmer for 5 minutes
add the wine and again let it simmer for 5 minutes
add the capers
finally add the herbs and reduce the sauce by a third, you don't want it watery
taste, season, taste again and keep warm.
4 Sea Bass fillets, skin on and sliced three times to prevent it curling up during cooking, seasoned
200g of the tomato sauce
Oil for frying
Table spoon of salted butter for basting
Heat a frying pan, add a tablespoon of oil and place the fish in, skin side down - don't move it!
When the skin is crispy, add the butter and when it's foaming, continuously spoon over the fish till the top of the fish is just opaque. Remove from the heat.
Spoon the sauce onto a plate and using a fish slice, gently place the fish on top.
This would be great with boiled new potatoes and a salad.
If you haven't tasted our local Townhead Farm lamb then I urge you to do so, I've said it before, some of the best lamb I've ever had.
Heat the oven as high as it'll go.
6 lamb chops
2 grated garlic cloves
Juice of 1 lemon
1 tablespoon of mint sauce
2 tablespoons of olive oil.
Mix it all together and leave to marinate for up to 30 minutes then place on a flat tray and in the oven for 10 minutes, take out and leave to rest of at least 5 minutes, preferably 10.
We had it with chips and cavolo nero.
It's Scotland, it's February, the temperature hasn't reach double figures but.... it's not raining therefore it's BBQ time! We use our kettle bbq as an extension to the kitchen and need very little excuse to break out the charcoal, even Christmas lunch is bbq'd weather permitting. Today is Sunday and being a traditional sort of family, we tend to have a roast most Sundays.
It's not hard to use a BBQ as a second oven but there are a couple of things we do to make it work for us. Firstly, you need a kettle BBQ, ours is a Weber 47cm which is a good size without being massive and has the relevant racks inside for keeping the charcoal off to the side easily. Using a chimney starter filled to the brim, wait till the charcoal is white before putting them around the side with the drip tray in the middle, do not put the meat directly over the coals. To avoid having to top up the charcoal later, we put the hot charcoal on top of cold ones.
The two ribs of beef we had today were cooked to an internal temperature of 50 degrees Celsius using a digital BBQ meat thermometer and rested for an hour whilst the roast potatoes and yorkshires were cooked. The drip tray catches enough fat from the beef to ensure crisp, smokey and packed full of beef flavoured roasties.
We use a Redicheck meat thermometer to get rid of the "is it done yet" worry. The probe goes into the meat on the BBQ's and talks via wifi to a second screen and an alarm goes off when either the temperature starts to drop (time for more charcoal) or when the meat reaches the required internal temp.
Chicken Supper for the Terminally Lazy
For someone who is passionate about cooking I am, rather more frequently than I care to admit, occasionally adverse to preparing supper for my loving family. It's more begrudgingly thrown together than prepared with love, care and attention. However, because I am very greedy it has to taste good too.
Feeds 4, skill - easy, prep time 15 minutes, cooking time 75 minutes
Heat the oven 180 degrees
4 whole chicken legs jointed
8 small potatoes cut into 8 lengthways
1 lemon, juiced and cut into 8
1 yellow onion cut into 8
1 bulb of garlic, peeled and each clove lightly crushed
Large handful of thyme
Salt to season
Mix everything together in a bowl making sure the thyme gets really bruised, I tend to take the large stalks out at the end of cooking.
Season and mix again then put into your oven dish.
Cover with foil (this ensures the potatoes cook properly) and place in the oven for 45 minutes, uncover and return to the oven for a further 20-30 minutes to crisp up the skin and give the potatoes some colour. Check the chicken is cooked properly by cutting along the bone and making sure the juices run clear.
You can also add a glass of white wine at the beginning too.
We had some sauerkraut from Dorset Charcuterie at Christmas and it was sublime, so good I was eating it neat out of the bag. This is my attempt to replicate it.
1 mason jar throughly sterilised
1 Chinese cabbage, finely shredded into a bowl.
Add three teaspoons of salt and rub into the cabbage, you'll feel,bit starting to break down as the salt draws the liquid out.
Add one teaspoon of caraway seeds and mix well.
Cram the seasoned cabbage into the jar really packing it in.
Leave for 10 days.
Serves 4, easy, 4 1/2 hours minimum
Heat the oven to 140 degrees Celsius
1 casserole dish with lid, it needs to be deep enough to layer up the potatoes and lamb with the lid on
1 boned and rolled leg of lamb
8 medium potatoes, peeled and thinly sliced (I used a food blade on the food processor)
Handful of garlic cloves, peeled and cut in two length ways
1 yellow onion, thinly sliced
Large handful of fresh rosemary
Glass of white wine
Glass of water
Layer up the potatoes, garlic, onion and rosemary lightly seasoning each layer, pour in the wine and water, add the lamb on top, place on the lid and put in the oven of a minimum of 4 hours.
Gnocchi with Black Truffle and Olives (Tartafuta)
Supper for 2 or light lunch for 2. 20 minutes, Easy
500g of Gnocchi
250g of Chestnut mushrooms, thinly sliced
90 ml of Tartafuta
80 ml Creme Fraiche (half fat will work just as well in the recipe)
Large handful of Parsley finely chopped
2 tb olive oil (not extra virgin, this doesn't like to be heated to high temperatures)
*Using a wok for ease of frying, cook the mushrooms until they are dry, a little colour is good but don't burn them.
*Boil a pan of salted water. Add the gnocchi and they are done when they float.
*Whilst the gnocchi is cooking, add the Tartafuta to the mushrooms and heat (you'll smell toast, don't be confused by this, it's the olives). Then add the creme fraiche and 2/3rds of the parsley.
*Mix and heat gently, if there's a lot of liquid (because the mushrooms weren't cooked dry) don't worry, just let the mixture bubble away gently till reduced.
*The gnocchi should be done by now, drain and add to the Tartafuta sauce, mix, taste, adjust seasoning, taste again and plate up, add the rest of the parsley as garnish then serve.
Mushrooms are an optional ingredient, they bulk out the dish and add protein but are not necessary if you're not a fan. Toasted pine nuts would be a nice addition too if you have any to hand.
Bresaola with Truffle Carpaccio
Quick lunch, light supper or starter, 10 minutes and easy
4 slices of Bresaola per person - best you can afford
Handful of washed and dried watercress and rocket leaves - leave in iced water for 10 mins to pep up
Sliced Parmesan cheese crumbled - use a vegetable peeler and crumble in your hands
A lemon sliced into quarters
Black Truffle Oil
Lay the Bresaola out, liberally add the truffle carpaccio, the jars are packed so there's plenty to go around. From a height, to ensure an even spread, scatter the Parmesan crumbs, drizzle over the truffle oil and finally add a generous squirt of lemon juice. Don't forget to season the salad leaves, it makes all the difference.
This would be divine with beef carpaccio too.
Heat a pan up till smoking, add the filet of beef and sear on all sides. Cool and wrap tightly in cling film before putting it in the freezer for 30 minutes to make it much easier to slice the beef thinly. In this house we don't bother slicing it too thinly, just as it comes and loaded with truffle carpaccio, truffle oil, Parmesan and lemon juice is enough of a treat for us.