Pear for the Heir
Toast the heir to the throne with this green goddess of cocktails made from 2 juiced pears and apples and 2tbsp lemon juice shaken with Raisthorpe Sloe Gin and a dollop of honey. Pour over ice and add a splash of club soda.
Recipes
Vanilla Honey Yogurt Smoothie
Prep time: 5 minutes Total cost: £0.51 Cost per serving: £0.51 Place all the ingredients in a liquidiser or food processor and blend until smooth. Pour into a glass and drizzle over some extra honey to serve (optional). Hints and tips For a smoother texture, soak the bran flakes in the milk for 5-10 minutes in advance. Nutrient Per portion Per 100g Calories 259 89 Protein 13.3 4.6 Fat 3.8 1.3 Of which saturated fat 2.1 0.7 Carbohydrate 46 16 Of which sugar (all naturally occurring sugar) 34 11.6 Salt Sodium equivalent 0.3 0.1
The Breakfast Stack
Prep time: 5 minutes Cook time: 15-20 minutes Total cost: £4.38 Cost per serving: £1.10 Remove the stalks from the mushrooms and place in a grill pan. Slice the ends off the tomatoes and cut in half to create 2 circle shapes and place in the grill pan with the mushrooms. Place under a preheated grill for 5 minutes each side. Set aside and keep warm. Meanwhile, poach the eggs for 2-3 minutes (one at a time if easier). Place the bacon in the grill pan and grill for 5-6 minutes, turning once until golden and towards the end of cooking toast the muffins. Stack the bacon on top of the muffins then top with the mushrooms, tomatoes and then egg. Scatter with the chives and season with black pepper. Hints and tips To poach eggs, bring a wide, shallow pan of water to just simmering. Using the handle of a slotted spoon, swirl the simmering water to create a whirlpool or vortex then crack the eggs, one or two at a time, directly into the centre of the whirlpool. As the eggs cook, use the spoon to keep the water moving and ensure the egg whites wrap around the yolks (do this carefully so as not to break the eggs). After 1-2 minutes, or when the egg white is cooked, remove them from the pan using the slotted spoon and set aside to drain on kitchen paper. For a firm yolk cook for a further minute or so. For a vegetarian option simply remove the bacon. Nutrient Per portion Per 100g Calories 242 80 Protein 16.6 5.5 Fat 11.8 3.9 Of which saturated fat 3.8 1.2 Carbohydrate 18.6 6.1 Of which sugar 4.6 1.5 Salt Sodium equivalent 0.7 0.2
HOMEMADE CRUMPETS
Cooking Instructions This is the easiest recipe in the world and I guarantee once you've made your own crumpets, you wont ever buy them again. My kids adore these and they disappear in minutes! Sieve the flour and salt into a large bowl (remember the mixture has to rise so leave plenty of space). Sprinkle the dried yeast on top. Make a well in the flour and pour in the water. Roll your sleeves up and beat well with a wooden spoon until incorporated and no pockets of flour remain. Cover with cling film and leave in a warm spot until the mixture is well risen, preferably approx doubled in volume. On a gentle heat warm a frying pan on the stove (I use a crepe pan). Add a little butter and allow to melt. Grease some tart rings and place in the pan. Spoon dollops of the mixture into the rings to less than half full. The crumpets will carry on rising as they cook and you will see them drying out around the edge. Flip the rings over HOMEMADE CRUMPETS and tease them out of the moulds. When the second side is golden, they're ready to serve. ........ To Serve They're great on their own with just butter and/0r jam, delicious with scrambled egg, but I like to grill some bacon at the same time and serve with a fried egg. If you're late to rise they make a terrific brunch with bacon, Yorkshire Brie and Redcurrant Jelly. Enjoy, Fi x
duck eggs – quick tips
Duck eggs are full of flavour and are slightly larger than hen eggs. You can eat them in the same way, but if you're not a fan of their richer taste they're also great for baking with. The whites have more protein in them and can become rubbery if overcooked, so treat them carefully if frying or scrambling. Keep your eggs at room temperature. NB Avoid serving lightly cooked or raw eggs to the vulnerable: e.g. children, the elderly and during pregnancy. 1. boiling: For a slightly runny yolk, boil an average sized duck egg for 6-7 mins. If you want a hard-boiled egg, cook for 9 mins. The shells are more fragile than hen eggs; to help avoid them cracking keep them at room temperature and lower them gently into the water with a slotted spoon. Pricking the shell with a pin (being careful not to pierce the egg sac) can also help. If you're not eating hard-boiled eggs immediately then plunge them into cold water after cooking and leave to cool before peeling - this will stop a grey tinge forming on the yolk's edge. 2. poaching: Put a large piece of clingfilm into a ramekin, leaving plenty overhanging. Lightly brush a little olive or rapeseed oil on the inside of the clingfilm. Carefully crack the egg into the ramekin. Twist the clingfilm tightly together around the egg to seal it. Carefully lower into simmering water and cook for 5 mins. Remove with a slotted spoon and carefully peel off the clingfilm. Season with sea salt and freshly ground black pepper. 3. baking: Duck eggs are particularly good for baking as the yolks are richer with a higher fat content than hen eggs and the larger whites will add volume to cakes. If whisking duck egg whites, you may find they take longer to whisk than hen eggs as the extra protein makes them less frothy to start with. Use 1 duck egg to 1 hen egg in most recipes, except those that require very fine measurements eg macaroons. Although they are slightly larger, it doesn't generally affect recipes to a great extent. If the eggs are particularly huge, then use your common sense and add one less egg.
roasted carrot & chickpea salad with tahini dressing
Preheat the oven to 200°C. Toss the carrots in a baking dish with the oil, chilli, cumin, coriander and paprika. Season with salt and pepper. Roast for 30-40 mins, until tender. Remove from the oven and toss in the chickpeas, coating them with the spices. Leave to cool slightly. Scatter the salad, chickpeas, preserved lemon rind and carrots over a large serving plate. Make the dressing: stir the tahini with the yoghurt until you have a smooth paste. Whisk in the rest of the ingredients with a few tbsp water, just enough so the dressing has the consistency of pouring cream. Drizzle over the salad.
moroccan chicken & couscous broth
Put the chicken legs in a large saucepan with the onion wedges, lemon, cinnamon, coriander and parsley. Cover with 2 litres of water. Bring to the boil, reduce the heat and gently simmer for 45 mins. Scoop out the chicken pieces (check they are cooked through) and leave until cool enough to handle. Remove and discard the skin and tear the flesh into strips, being careful to remove all the bones. Strain off the stock, discarding any solids. Put the liquid back in the pan. You need approx 1½ litres, so boil to reduce if necessary. Leave to cool slightly and skim off any fat. Heat the oil in a heavy-based pan. Add the chopped onions and cook on a low heat for a few mins to soften. Add the garlic and chillies and cook for another 2 mins. Stir in the cumin, paprika, mint and tomato purée. Pour in the broth and bring to the boil. Add the couscous and reduce the heat. Simmer for 15-20 mins, until the couscous is cooked. Add the cooked chicken and stir for a 2 mins to warm through. Season to taste. Scatter over the coriander, preserved lemon and pomegranate seeds to serve.
SPICED LEMON AND WALNUT BAKE
Preheat the oven to 180C, Mark 4, 350F. Cream the butter and sugar and beat until light. Lightly mix the eggs with vanilla essence, lemon rind and juice and beat into the creamed mixture a little at a time. Sift the flour, baking powder, cinnamon and nutmeg. Add the rolled oats and chopped walnuts. Fold in the flour mixture, along with the extra milk if needed to make a soft consistency. Place in a greased tin measuring approximately 25cm x 18 cm/10 x 7 inches or a square tin approximately 20cms/8 inches and smooth the top with a palette knife. Bake in the centre of a moderate oven for about 30-35 minutes until golden brown. Allow to cool and then cut into whatever shape you wish such as squares, triangles or fingers. Yum!
Peanut Butter and Vanilla Fudge
Inspired by the 2012 DY Award winning Goat's Butter from St Helen's Farm, this delicious fudge was created for our networking event at The Cooking School Dean Clough by the talented chef, Jason Main. 1. Mix the sugar and goat milk together in a pan and cook over a medium heat. 2. Boil gently until the mixture reaches the soft ball stage. Stir often to keep it sticking or burning. 3. When it has reached the soft ball stage, remove from the heat. 4. Stir in the vanilla, butter and peanut butter and beat by hand until thick. 5. Pour into buttered 8x8 pan. 6. Cut into 16 pieces.
Slow cooked rabbit with chorizo and mushroom
Preheat oven to 175C. Lay the rabbit in a heavy baking dish with the mushrooms, chorizo, cinnamon, onion, garlic and bay leaves. Season, add the sherry and tomatoes, mix well, then drizzle with a little olive oil. Cook for 11/2 hours or until the meat feels soft and pulls away easily from the bone. Finish with a good scattering of parsley and serve with rice or mashed potatoes and greens..
Baby shower smoothie
Devised by Raisthorpe Manor to commemorate the birth of the royal baby this cocktail is a majestic muddle of summer fruit by blending Raisthorpe Raspberry Gin Liqueur with a scoop of vanilla ice-cream, crushed raspberries or strawberries, and ice-cubes.
Regal Refresher
For a noble fizz fit for a prince shake together 1 measure Raisthorpe Damson Gin Liqueur with 1/2tsp powdered sugar (whiz in a blender or grind with a pestle and mortar) and a squeeze of lemon. Pour over ice and top with soda.