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Monthly Archives: June 2018
  • Posted on June 29, 2018

    Plain Scones

    Get the gingham ready and try your hand at these homemade plain scones this National Cream Tea Day! This classic scone recipe from Afternoon Tea at Bramble Cafe, by MasterChef winner Mat Follas, pairs perfectly with clotted cream and homemade raspberry jam. Mat advises taking care to not overwork the dough to ensure a good rise.

    Afternoon Tea at Bramble-Cafe

     PREPARE 10 MINUTES / COOK 12–14 MINUTES

    500g self-raising/self-rising flour, plus extra for dusting

    100g/7 tablespoons butter, chilled

    30g/2 1/2 tablespoons caster/granulated sugar

    100ml milk

    100ml double/heavy cream

    100g sultanas/golden

    Raisins (optional)

    1 egg yolk

    7.5-cm/3-inch cookie cutter

    MAKES 8 SCONES

     

    Preheat the oven to 220°C (425°F) Gas 7.

    Add the flour, small pieces of butter (each approx. 20 g/11⁄2 tablespoons) and the sugar to a food processor and pulse until they form a crumb.

    Continue pulsing the mixture whilst adding the milk and then the cream in a steady stream, until the mixture forms a dough ball that just holds together.

    Lightly flour your hands and a cool, flat surface (marble is ideal). Fold the sultanas/golden raisins into the dough, if using. Press the dough out to about a thickness of 5 cm/2 inches. Use the cookie cutter to cut out the scones. Re-press the leftover dough together to maximize the number of scones, but always use the cutter to form sharp edges or the scones will not rise properly.

    Make a glaze by whisking the egg yolk and brush the tops only with the glaze.

    Bake for 12–14 minutes until just cooked through and risen. I always carefully split one scone to check the centre is cooked.

     

    Afternoon Tea at Bramble-Cafe

    This recipe is from Afternoon Tea at Bramble Cafe by Mat Folas, photography by Steve Painter © Ryland Peters & Small


    This post was posted in Featured, Recipes, UK and was tagged with recipe for the weekend

  • Posted on June 22, 2018

    Crispbread Pizza

    This irresistible pizza recipe from Brontë Aurell's ScandiKitchen Summer uses crispbread (Brontë recommends Leksands) instead of traditional pizza dough, making it a super-healthy, super-quick alternative to the much-loved classic.  It's a perfect staple recipe to add to your repertoire this summer!

     

     

    1 x big round of Leksands Crispbread

    Green pesto 2 tbsp or even Tomatillo sauce (green tomato sauce)

    Grated cheese (I use a mixture of mozzarella and cheddar) – a good handful

    5-6 blanched asparagus

    Ready to eat green tomatoes if you can find them (if not, use normal ones)

    A handful of blanched peas

    Boccacino or mozzarella, to taste

    Makes 1 round

     

     

    Turn the oven to 180c

    Blanch the vegetables for a few minutes and drop in cold water to stop cooking.

    Add a few droplets of oil to the pesto to make sure it is spreadable, then lightly cover the base of the crisp bread. Add sliced tomatoes, asparagus, peas and then the mozzarella. Top with the grated cheese.

    Season with salt and pepper and bake for around 5 minutes or until the cheese has melted.

    Slice with a pizza cutter and serve immediately (it does not keep). If you want a meaty version, add some air dried ham after cooking.

     

    This recipe is from ScandiKitchen Summer by Brontë Aurell.

    ScandiKitchen Summer


    This post was posted in Recipes, UK and was tagged with recipe for the weekend, Pizza, summer, scandi

  • Posted on June 15, 2018

    Gueuze Chicken Vindaloo

    It's National Beer Day! And to celebrate here's a great-tasting Chicken Vindaloo recipe from Mark Dredge. This dish is perfect pairing for Dark Lager or Witbier.

    In the united  kingdom, Vindaloo comes with a fire-hazard warning: eat one of these curries and part of your body will burst into flames. Vindaloo’s reputation for being fearsomely spicy is a British development on a dish that has  Portuguese roots. It was originally meat cooked with wine and garlic, which then evolved (when the  Portuguese took it to  India) into meat cooked with vinegar and the addition of chili and other spices. The beer-evolution is to take out the vinegar and use Gueuze for the acidity instead (this also adds some peppery depth). I serve mine with  Pale  Ale and  Garlic  Naan  Bread on the side.

    FOR THE MARINADE

    1 tsp each cumin seeds, coriander seeds, mustard seeds, and cardamom pods

    1 tsp ground turmeric

    1 tsp granulated sugar

    A thumb-sized piece of fresh ginger, finely chopped

    ½ tsp ground cinnamon

    2 cloves

    6 garlic cloves

    3 fresh green chili peppers

    50ml Gueuze

    Salt and freshly ground black pepper

    FOR THE CURRY

    4 skinless and boneless chicken thighs, chopped into large chunks

    2–3 tbsp olive oil

    1 large white onion,

    finely sliced

    3 plum tomatoes

    150ml chicken stock

    100ml Gueuze

    A few cilantro (coriander) leaves, to serve

    SERVES 4

     

    1. Dry-fry the cumin, coriander, and mustard seeds, and the cardamom pods in a saucepan for a few minutes. If you are using ground versions of the spices, then just use ½ teaspoon of each and mix them straight into the marinade.

    2. Add the dry-fried spices to a food-blender with all the other marinade ingredients and blitz into a paste - this might take a couple of minutes.

    3. Cover the chicken with the marinade and leave in the fridge for 4–8 hours, reserving any excess marinade.

    4. Heat the oil over a medium heat in a large saucepan and fry the chicken. When the chicken has colored, add the onion and tomatoes, and then fry for a couple of minutes until they soften.

    5. Add the remainder of the marinade liquid, the stock, and about 50ml of the beer. Bring to a simmer, cover, and cook for 30 minutes. Add the final 50ml of beer just before serving and decorate with a few cilantro (coriander) leaves.

    6. Don’t drink this one with Gueuze—it may be cooked in it, but the beer doesn’t taste great with it. Instead, you want a Dark Lager or Witbier.

    Beer and Food

    More beer pairing and fantastic food recipes can be found in Beer and Food, by Mark Dredge.


    This post was posted in Recipes, UK

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