Archives for June 2016

Coffee Viennese Whirls

22nd June 2016 by Rosie

Whilst I’ve been off work recovering from last Friday’s knee surgery for the last couple of days, boredom is taking its’ toll. I can’t stand for long periods. I can’t drive, and can only walk very short distances. What I can do, though, is browse the internet for ideas from inspirational people. My friend Lynn over on Ink Sugar Spice, shared a delicious recipe recently for Pistachio and Mascarpone Cream Viennese Sandwiches. I have no pistachio paste, but I do have (and love) Nielsen Massey Coffee Extract, and as well all love coffee in this house, it was a done deal!

Digging out my old trusty Be-Ro recipe book that my mum bought me many, many years ago (it was my first ever cook book). I know that this recipe works as I’ve used it lots in the past. Just a tweak and a little twist was all it needed to produce these deliciously crumbly and delicately tasting biscuits.

Biscuits:

225g Butter at room temperature (it needs to be soft)
75g Icing sugar
2.5ml Ndali vanilla powder
2.5ml Douwe Egberts coffee
225g Self raising flour

Filling:

60g Philadelphia cheese
40g Butter
150g Icing sugar
2.5ml Nielsen Massey Coffee Extract

Line two baking trays with parchment paper.
Beat the butter and the icing sugar together for 3-4 minutes until light and airy.
Grind the vanilla powder and coffee together until very fine.
Add to the butter and icing sugar mix along with the flour.
Stir until very well combined. This should produce a fairly stiff paste.
Place a large star nozzle in a piping bag and place the biscuit mixture into the piping bag.
Pipe an even number of circles of the biscuit mixture onto the parchment paper and place into the fridge to chill for 30 minutes.
Preheat the oven to 160℃ (fan), 180℃ conventional.
Place the baking tray into the oven for 15 minutes until the biscuits are pale in colour.
Remove from the oven, but leave the biscuits on the trays to cool for 5 minutes.
Transfer the biscuits to a cooling rack and leave until cold. (These biscuits are very ‘short’ and therefore quite delicate, so handle them gently).
Beat the Philadelphia cheese, butter, icing sugar and coffee extract together until smooth.
Transfer the filing mixture to a piping bag and pipe a circle on to half of the biscuits. Sandwich the other half of the biscuits together.
These will keep for a couple of days in the fridge (store them there, due to the butter and Philadelphia), but allow them to come back to room temperature to improve the flavour and smooth texture of the filling.

Thanks to Lynn for giving me the inspiration to play with this old recipe and to give it a different little twist.

Elderflower Cordial

21st June 2016 by Rosie

Such a simple drink to make, using only 5 ingredients. Elderflowers are synonymous with the start of the British summer and are in season for such a short spell of time, that it’s a shame to waste those fragrant blossoms when making cordial from them is such a simple thing to do.

You need to pick the elderflowers on a warm, dry day, allowing any dew to evaporate before picking. Make sure that you only pick heads that have just opened and are still the beautiful creamy colour, without any of the flowers starting to turn brown. Find a nice country lane or hedgerow, away from busy traffic routs that could taint and the delicate blossoms with chemicals.

1.5 litres water
2kg granulated sugar
2 Lemons
20 Elderflower heads
85g Citric acid

Pick the heads and very gently shake any bugs free from them.
In a large saucepan, add the water and the sugar. Gently heat until the sugar is dissolved.
Using a potato peeler, pare the lemon zest from the lemons and slice the lemons into ½cm thick rounds.

4. In a large bowl, add some cold, clean water and gently swish the elderflower heads to remove any remaining insects. VERY GENTLY shake the excess water off them.

5. Snip the elderflowers from the stalks (to leave too much stalk on them can leave a bitter taste).

6. Bring the water and sugar syrup to a boil and turn off the heat.

7. To the sugar syrup, add the elderflower heads, lemon zest, lemon rounds and citric acid. Stir well.

8. Place the lid onto the saucepan and leave, covered and undisturbed, for 24 hours.

9. Line a colander with two layers of muslin and drain the cordial through into a clean bowl.

10. Squeeze the muslin to extract all of that delicious cordial. Discard the lemons and elderflowers.

11. Pour the cordial into clean, sterilised Kilner bottles.

This will keep for up to about 6 weeks in the fridge. You can also freeze the cordial in ice cube trays/bags for use later.

To sterilise the bottles, you can either wash them and dry them, upside down in a warm oven, or wash them through your dishwasher cycle.

Jersey Royal Potato and Vegetable Curry

20th June 2016 by Rosie

One of the recipes I’m sharing with you using the deliciously nutty and seasonal Jersey Royal Potatoes in collaboration with Asda is for a vegetable curry. Inspired from a recipe my husband found online, he’s adapted and cooked this one for me (as I’m currently recovering from having knee surgery a couple of days ago, and therefore not able to stand for periods of time). Thanks Will x

The ingredients aren’t set in stone for this one; add or remove ingredients that you do or don’t like. (I personally don’t like mushrooms, but he does, so they went in and I picked them out of my dinner). The Mange Tout came from our garden, the French beans were reduced in price in our local supermarket as they had to be sold on the day, as was the courgette. All other ingredients we had at home as staples in our cupboards/fridge. It looks like a lot of ingredients, I know!

30ml Sunflower oil
2.5ml Black Mustard seeds
2.5ml Cumin seeds
2.5ml Fennel seeds
2.5ml Fenugreek seeds
3 Cardamon pods
1 medium Red onion, chopped
1 large White onion, chopped
3 sticks Celery, diced
2 medium carrots, diced
2.5cm fresh Ginger, grated
5 cloves Garlic, crushed
5ml Salt
Medium sweet potato, cubed
10-12 Jersey Royals, cubed
5ml Chilli powder
5ml Turmeric
5ml Cumin
5ml ground Coriander
1 whole Chilli, finely chopped
handful of French Beans, sliced in half horizontally
8-10 Mange Tout, sliced in half horizontally
1 cup frozen Peas
1 medium Courgette, diced
50g button Mushrooms, halved
Can coconut milk
Fresh coriander, chopped.

Prepare all your vegetables as above. You can keep the following together in bowls as they’ll be added to the curry together in batches:

Red and white onions.
Celery and carrots.
Sweet potato and Jersey Royals.
French beans and mange tout.
Peas and courgettes.
Mushrooms.

(This is how my husband preps his ingredients to cook – I have to leave the kitchen; it’s all too much organisation for me!)

2. In a large saucepan/frying pan with a lid, heat the oil and add your mustard seeds, cumin seeds, fennel seeds, fenugreek seeds and cardamon pods. Cook for 2-3 minutes to allow the flavours to infuse the oil. The seeds may start to pop as they cook, don’t worry, this is normal.

3. Add the celery and the carrots, stir to coat evenly in the spiced oil and cook on a medium heat for 2-3 minutes.

4. Add the ginger, garlic and salt and coat evenly. Cook gently for 4-5 minutes.

5. Add the sweet potato and the Jersey Royals, stir thoroughly and cook for 2-3 minutes. If the vegetables start to stick to the pan, add a splash of water to loosen the mixture.

6. Add the chilli powder, turmeric, cumin powder and coriander powder, stir and cook for 2-3 minutes.

7. Add the fresh chilli and stir thoroughly. Cook for 1-2 minutes.

8. Add the French beans, mange tout and stir. Place the lid on the pan and simmer for 5 minutes.

9. Add the frozen peas and diced courgettes. Cook for 2-3 minutes.

10. Stir in the mushrooms. Place the lid on the pan and cook for 5 minutes.

11. Add the coconut milk, bring to a gentle boil, then reduce the heat to a simmer, put the lid on and simmer for 10-12 minutes until the vegetables are all cooked.

12. Finally stir through the chopped coriander and serve with boiled rice.

He cooked this on his little camping stove in the garden to tease the neighbours I think with the delicious smells, but we didn’t invite them to share the meal with us! HAHA!

This recipe is cooked in collaboration with Asda and Jersey Royals to highlight the versatility and great flavour of Jersey Royal potatoes.

Jersey Royals with Minted Lamb Leg Steaks

20th June 2016 by Rosie

My other recipe using Jersey Royal potatoes is more of a traditional one. For this one, they’re gently boiled and then roasted to perfection, served with Chantenay carrots and deliciously lean New Zealand lamb leg steaks, slowly cooked in a rich Barolo red wine and mint sauce.

1 lemon, zest & juice
1 lamb leg steak per person
10ml Rapeseed oil
2 Red onions, chopped finely
10ml Plain flour
15ml Mint sauce concentrate
250ml Barolo red wine
100ml Vegetable stock
Bay leaf
Salt & pepper to taste
Rapeseed oil sufficient to roast the potatoes
Jersey Royal potatoes
Chantenay carrots
Broccoli

Zest the lemon and squeeze the lemon juice over the lamb steaks. Toss to coat, cover and refrigerate for a couple of hours to start to tenderise the meat.
Heat the oven to 180℃/160℃ fan.
In a large ovenproof pan (with a lid), heat the oil and fry the onions gently until transparent.
Turn up the heat and fry the lamb leg steaks until browned on both sides. Remove the lamb to a plate to keep warm.
Evenly sprinkle the flour over the onions and oil and mix thoroughly to a paste (no floury lumps).
Slowly add the red wine and vegetable stock, stirring constantly, to prevent lumps forming.
Add the mint sauce concentrate and stir through, then add the bay leaf.
Bring to the boil and reduce to a simmer for 5 minutes until slightly reduced. Season to taste.
Return the lamb steaks to the pan, stir to coat and then cover with the lid. Place in the oven to cook.
Add the Jersey Royals to a large pan of salted water, bring to the boil, then reduce to a simmer and cook for 10 minutes.
Increase the oven temperature to 200℃, and place a roasting dish with oil in to heat up.
Drain the potatoes and gently add these to the hot oil, toss to coat evenly and return to the oven for 30-40 minutes.
Scrub the carrots, then slice them vertically from top to bottom.
Steam the carrots over a pan of boiling water, adding the prepared broccoli florets for the last 10 minutes until both vegetables are cooked to taste.
Serve the roasted Jersey Royals with the vegetables and a lamb leg steak each.

Coffee Viennese Whirls

Elderflower Cordial

Jersey Royal Potato and Vegetable Curry

This recipe is cooked in collaboration with Asda and Jersey Royals to highlight the versatility and great flavour of Jersey Royal potatoes.

Jersey Royals with Minted Lamb Leg Steaks

This recipe is cooked in collaboration with Asda and Jersey Royals to highlight the versatility and great flavour of Jersey Royal potatoes.

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