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Category Archives: Recipes
Gluten Free Recipe
Nation’s Best Watercress Recipe
The winner will be given a chance to cook their recipe live at the festival on Sunday 19 May 2013 as well as receiving £2,000. Read More
Gunpowder and Pumpkin Cake
As mentioned on BBC Radio Solent, 1st November 2012.
This festive recipe uses the pumpkin flesh scooped from the centre of the pumpkin and also includes a marshmallow frosting rather than a buttercream topping.
Makes 10-12 muffins/1 x deep 8 inch tin/2lb loaf tin
Gunpowder & Pumpkin Cake
- Serves 8-12
- 150ml (¼ pt) sunflower oil
- 100g brown sugar
- 2 large eggs
- 75g golden syrup
- 175g self raising flour
- 1tsp cinnamon
- 1tsp gunpowder or ground cloves
- ½ tsp ground ginger
- ½ tsp bicarbonate soda
- 100g pumpkin, grated
- 20g dried coconut
- 1 tsp chopped nuts
- 1. Pre heated oven 180c
- 2. Process or whisk together the oil, sugar, eggs and syrup.
- 3. Sift together the dry ingredients (and gunpowder) and beat into the egg mixture.
- 4. Add the grated pumpkin and nuts.
- 5. Pour/spoon into a prepared tin/cases and bake in the pre heated oven.
White Pepper’s Top Tip: Cupcakes will take approximately 14-16 minutes to cook. A cake will take approx 30-40 minutes to cook.
Marshmallow Frosting
- To decorate the above cake
- 225g caster sugar
- 3 egg whites (4 fl oz)
- 1tsp vanilla extract
- Pinch of salt
- 1. Fill a saucepan with two inches of water and place on the heat to boil.
- 2. Put the sugar, whites, vanilla and salt into a glass bowl and mix well.
- 3. Place the bowl over the water and allow to simmer very gently.
- 4. Whisk the mixture and allow to thicken – approximately 5-10 minutes.
- 5. Remove from the heat and whisk until cold and glossy – approximately 4 minutes.
- 6. Place in a piping bag with a plain nozzle and pipe swirls on top of each cake.
Posted in Recipes
Tagged BBC Radio Solent recipes, Bonfire recipes, Halloween recipes, Pumpkin recipes
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Traditional Eggnog
As mentioned on BBC Radio Solent, 1st November 2012.
A seasonal drink for the adults! If you haven’t made your own cocktails before then this is a great place to start.
Eggnog is an old fashioned and stylish cocktail.
Eggnog
- Serves 8
- 8 large eggs
- 200g caster sugar
- 500ml double cream
- 700ml whole milk
- 1 tsp vanilla extract
- 1 tsp nutmeg, grated
- 150ml bourbon
- 150ml brandy
- 1. Separate 2 of the eggs and whisk together 2 yolks with the remaining 6 whole eggs and the sugar (place the 2 whites into a clean bowl).
- 2. Heat the double cream and the milk.
- 3. Whisk one cup of the warm milk/cream into the egg mixture.
- 4. Pour this into the rest of the milk/cream mixture and continue to cook, until the custard just thickens.
- 5. Strain from the pan, through a sieve and into a glass bowl – allow to cool for 10 minutes.
- 6. Add the remaining ingredients
- 7. Whisk the egg whites until soft peaks and fold them through the mixture.
- 8. Cover and chill for at least 1 hour.
- 9. Serve in cocktail glasses, dusted with nutmeg
Venison with Juniper, Liquorice and Garlic Crust
As mentioned on BBC Radio Solent, 1st November 2012 (and demonstrated Eat Dorset Food Fair 2012).
A deliciously rich stew, using the shoulder meat of venison. Juniper berries and black treacle give the sauce great colour, fragrance and depth of flavour – the garlic crust an added texture and justifies presenting the stew in its pot!
Venison with Garlic Crust
- Serves 4-6
- 1 kg venison shoulder, cubed
- 5 tbsp rapeseed oil
- 2 large white onions, sliced
- 3 cloves, garlic
- 2 tsp Juniper berry, crushed
- Salt & pepper
- 6 tsp wholemeal flour
- 1 tbsp brown sugar
- 450ml (15 fl oz) stock
- 300ml (10 fl oz) red wine
- 2 tsp black treacle
- 2 bay leaves
- A small bunch of woody, winter herbs
- Garlic Crust
- 75 ml rapeseed oil
- 1 clove garlic, finely chopped
- French stick or Ciabatta, sliced
- 1. Pre heat the oven Gas 4, 180c
- 2. Heat half the oil in a casserole dish. Fry the venison in batches until well browned. Remove and put to one side.
- 3. Turn the heat down and add the sliced onion and some seasoning. Cook gently until soft and golden. Add the garlic and juniper and continue to cook for 2 minutes.
- 4. Stir in the flour and sugar and cook briefly.
- 5. Add the stock, wine and treacle. Return the meat with the bay and herbs and a little more seasoning.
- 6. Bring to the boil, cover with a lid and cook gently in the oven for 1 ½ – 2 hours or until the meat is tender. Top up with extra water if it becomes too reduced.
- 7. Garlic Crust: Gently heat both the oil and the chopped garlic – leave to infuse for as long as possible. Slice the bread.
- 8. Arrange the sliced bread on top of the casserole, neatly overlapping in a circular fan.
- 9. Brush the bread with the warm oil and bake in the oven until golden brown.
White Pepper’s Top Tip: When browning the crust turn the oven up, Gas 6, 200c or use the grill is the stew is already piping hot.
Variations: beef shin.
Posted in Recipes
Tagged Autumn Recipes, BBC Radio Solent recipes, Dorset cookery school, Game recipes, Venison recipes
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White Chocolate and Pistachio Pudding
As mentioned on BBC Radio Solent, 1st November 2012.
This easy to make cold weather pudding is a real firecracker and has just the right amount of sweetness to finish any meal. It’s hassel free, has lots of variations and is really light in texture.
It would also make a great alternative to a Christmas pudding.
White Chocolate and Pistachio Steamed Pudding
- 25g pistachio nuts, finely chopped
- 25g butter, for greasing
- Sponge:
- 100g butter
- 150g sugar
- 3 eggs
- 225g self raising flour
- 100g white chocolate, small pieces
- 1-3 tbsp milk
- Finish:
- candied orange peel or cranberry compote
- custard
- 1. Butter the inside of 6 individual pudding basins, 150ml ( ¼ pt). Cut 6 small rounds of greaseproof to fill the base.
- 2.Dust the inside with chopped pistachios, tapping the mould to remove any excess. Select a suitably large saucepan that will hold all 6 moulds, fill with 2 inches of water and place on the heat to begin simmering.
- 3. To make the sponge: Beat the butter and sugar until white and the sugar has dissolved. Add the eggs and beat again until light and fluffy. Stir in the sifted flour, then beat until smooth and light. Fold in the white chocolate. Adjust the consistency with milk, try to achieve a dropping consistency.
- 4. Fill each mould ¾ full. Place in the saucepan of simmering water and cook for 40-50 minutes. A larger steamed sponge of 900ml (1 ½ pt) capacity will take 1 ¼ -1 ½ hours. Remember to top up the water as necessary.
White Pepper’s Top Tip: The pistachio nuts can be replaced with flour when making variations of this recipe. Partially cooked fruit can be placed in the bottom of the mould before adding the sponge mixture to create an upside-down finish.
Variations: Blackberry & apple, orange & honey, lemon, pear & ginger, marmalade & many more…
Pastry Baked Apples with Quick Toffee sauce
As mentioned on BBC Radio Solent, 1st November 2012.
A fun hands-on recipe, getting everyone involved!
Stuff the apples with any combination of fillings of your choice. The quick toffee sauce works well with sponges too.
Pastry Baked Apples with Quick Toffee Sauce
- Serves 4
- 600g puff pastry
- 100g sultanas
- 2 tbsp Calvados, optional
- 4 eating apples
- 1/2 tsp cinnamon
- 1/2 tsp mixed spice
- 75g brown sugar
- 100g butter
- Beaten egg
- Toffee Sauce:
- 150ml double cream
- 25g demerara sugar
- 1 tsp black treacle
- 1. Soak the sultanas in warm water (or the brandy if using), for 1 hour.
- 2. Top and tail the apples and remove the core.
- 3. Drain the sultanas and mix with the spices, sugar and butter – stuff the centre of the apples.
- 4. Roll the pastry on a floured surface and cut 4 even sized (but no so neat) circles – brush the edges with beaten egg.
- 5. Encase each apple with the pastry, bringing all the edges to the bottom of the apple – pinch well to seal the bottom.
- 6. Brush the outside of each apple dome with beaten egg and make a whole in the top.
- 7. Bake for approximately 20 minutes in a preheated oven (200c).
- 8. Allow to cool for 5 minutes, whilst the sauce is being made.
- 9. Quick Toffee Sauce:
- 10. Place all the ingredients into a saucepan and bring to the boil.
- 11. Simmer for 2-3 minutes and serve hot.
Variations: Small cooking apples can be used instead.
Recipe – Jamaican Jerk Seasoning
”You can make your seasoning mild or create a ‘lip remover’. Always use less rather than more until you get the hang of it.” Is one of the tips from Virginia’s book. Read More
Recipes – Garlic Mayonnaise (Aioli)
You can’t beat the taste of homemade mayonnaise! Stir through freshly picked crab meat, prawns, lobster or simply with home-roasted potato wedges.
- (Cold emulsification sauce)
- 2 egg yolks
- ½ tsp Dijon mustard
- Sugar, pinch
- 150ml sunflower oil
- 150ml rapeseed oil
- 2-3 tbsp Lulworth cider vinegar
- Salt & pepper
- Pulp from bulb of roasted garlic
1. Wrap a whole bulb of garlic in foil and place in a moderate oven for 45 minutes or until soft.
2. Place the egg yolks in a medium sized bowl and combine with the mustard and sugar. Drip the oil slowly onto the yolk mixture whisking all the time. Add the oil gradually to start with until an emulsification is formed – then the oil can be added more quickly.
3. As the emulsification becomes thick, add a little cold water to thin out the mayonnaise. Vinegar or lemon juice can also be added at this stage to thin the mayonnaise.
4. Continue to add and emulsify the oil. When complete squeeze the garlic from the roasted bulb and check the seasoning for both acidity and salt & pepper.
White Pepper’s Top Tip A split mayonnaise can be corrected by dripping the curdled mixture onto a tablespoon of cold water in a clean bowl. The mayonnaise must not be kept for more than 24 hrs as it contains raw egg – must also be kept chilled.
Posted in Recipes
Tagged Cookery Course Dorset, Recipe mayonnaise, Shellfish recipes
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Potato Gnocchi Recipe
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