Apple Strudel

At this time of year, there seems to be apples everywhere. People keep on trying to give them to me, but I have got far more than I can cope with of my own. This delicious apple strudel uses loads of Bramley’s and will have you wanting all the apples you can get hold of!

Apple Strudel

750g/1lb 10oz Bramley apples, peeled, cored, quartered and sliced

1½ tsp ground cinnamon

½ unwaxed lemon, zest only

2 tsp lemon juice

100g/3½oz golden caster sugar

75g/2½oz raisins

95g/3½oz butter

40g/1½oz white breadcrumbs

6 large sheets filo pastry (or 10-12 smaller ones)

1 tbsp icing sugar

Preheat the oven to 190C/170C Fan/Gas 5. Line a baking tray with baking parchment.

Mix the apples with the cinnamon, lemon zest and juice, sugar and raisins. In a small frying pan, melt 20g/¾oz butter and fry the breadcrumbs until golden-brown, then add to the apple mixture.

Melt the remaining butter in a pan. On a clean, dry tea-towel lay a sheet of the filo and brush with some of the melted butter. If you have small sheets of filo then lay two side by side. Lay another sheet on top and repeat until you have used all of the filo.

Pile the filling along the length of the pastry along one side about 2-3cm/1in from the edge and using the tea-towel to help you, roll the pastry up to enclose the filling. Tuck the ends in and roll seam-side down onto the lined baking sheet. Brush with the remaining melted butter.

Bake for 40-45 minutes, until golden-brown. Leave to cool to room temperature and dust with icing sugar. Slice and serve with cream, ice cream or custard.

Steak, Guinness and Cheese Pie

Autumn is in the air and I am already craving for comfort food. The trouble about winter recipes compared to summer ones is they always take so much longer to cook. Gone are the warm evenings and just chucking something on the barbie.

Winter is all peeling, chopping, stewing and slow-cooking. What I like about this recipe from Jamie Oliver’s fabulous recipe book “Cook”, is that although it obviously needs hours to bubble away, the actual prep is really quick. There is no laborious and messy browning of the meat and the result is sensational. I usually make a double batch and put one pie in the freezer for a rainy day.

Steak, Guinness and Cheese Pie

Serves 4

3 red onions

3 cloves of garlic

2 carrots

2 sticks of celery

4 field mushrooms

a few sprigs of fresh rosemary

olive oil

1 kg quality brisket or stewing beef, cut into 2cm cubes

440 ml Guinness (no lager, please!)

2 heaped tablespoons plain flour

150 g Cheddar cheese

170 g all-butter puff pastry (I used ready rolled)

1 large free-range egg

Preheat the oven to 190ºC/375ºF/gas 5.

Peel and chop the onions, garlic, carrots, and celery, slice the mushrooms, and pick and finely chop the rosemary. Heat a lug of oil in a large ovenproof pan over a low heat, add the onions and fry gently for about 10 minutes, or until softened, stirring occasionally. Turn the heat up, add the garlic, carrots, celery and mushrooms, then mix everything together before stirring in the beef, rosemary, and a pinch of sea salt and 1 level teaspoon of black pepper. Fry fast for 3 or 4 minutes, then pour in the Guinness, stir in the flour and add just enough water to cover.

Bring to a simmer, cover the pan with a lid and place in the oven for 2½ hours, or until the meat is very tender and the stew is rich, dark and thick, stirring halfway. A perfect pie filling needs to be robust, so if it’s still quite liquidy, place the pan on the hob and reduce until the sauce thickens.

Coarsely grate the cheese, stir half through the pie filling, then transfer to a pie dish and leave to cool slightly.

Meanwhile, dust a clean work surface with flour and roll the pastry out to the thickness of a pound coin (or use ready rolled like I did.)

Sprinkle the remaining cheese over the pie filling. Place the pastry over the top of the pie dish pinching or folding and tucking in the edges to seal, piecing the pie with a knife once or twice to let out the steam. Beat the egg, then brush over the top of the pie and bake directly on the bottom of the oven for 45 minutes, or until the pastry is cooked, puffed and beautifully golden. Delicious served simply with peas.

Sweet Potato Crisps

These sweet Potato Crisps make a delicious veggie snack and are great in the kids lunch box instead of boring crisps. It is a little hard to get them crispy but keep your oven low and wait until the edges are tinged with brown, but don’t let them go too far!

Sweet Potato Crisps

1 small sweet potato

Extra virgin olive oil

Sea salt

Heat oven to 160C fan. Slice the sweet potato thinly. The slices must be evenly cut so that they cook evenly. A mandolin is great for this. Toss with the olive oil and lay out on a lined baking sheet. Roast for 15-20 mins until crisp. Sprinkle with salt. Leave to cool.

Chicken & Courgette Tagine with Preserved Lemon & Coriander

Now you have made your Preserved Lemons in Salt you are going to want to use them!

 

Chicken & Courgette Tagine with Preserved Lemon & Coriander

Olive oil (or Argan oil if you have it)

1 kg of free-range skinless chicken thighs

1 heaped teaspoons of Ras-el-Hanout (Barts is excellent)

2 onions, finely chopped

2 large courgettes, very finely sliced

3 cloves of garlic, minced

Large pinch of saffron

½ a large preserved lemon, seeded and chopped

One bunch coriander, finely chopped

Salt and freshly ground black pepper to taste

Heat the oil in a tagine or large saucepan with a lid. Fry the chicken until all sides begin to brown. Remove and add the onions.  Scrape to remove all the nice bits of crispy chicken from the bottom of the pan. Cook for onions for 10 minutes until soft and just about to brown.  Add the courgettes and a large pinch of salt and cook down slowly for about 25 minutes until completely collapsed and beginning to caramelise. Add the garlic, the Ras-el-Hanout, the cumin and a generous amount of salt and pepper.  Fry for a few minutes to release the spices. Add the chicken back to the pan and ½ pint of water and the saffron. Bring briefly to boil, reduce the heat right down and cover, but leave a crack for steam to escape. Simmer over low heat for thirty minutes or more. When the chicken is cooked, check the sauce. Add the preserved lemons and the coriander. Adjust seasoning to taste. Serve with Cous Cous.

Preserved Lemons

I don’t think we ever think of lemons as having a season but now is the best time in the year for Spanish lemons which is where Riverford’s lemons come. So I decided to make a batch of Preserved Lemons. So you want to use the very best lemons you can find – organic and unwaxed. These lemons will keep for up to a year and are a fabulous addition to all sorts of dishes. You can use the lemons and I love the liquid as well in cous cous, salads and sauces and of course all sorts of Moroccan dishes including the classic Tagine.

Preserved Lemons in Salt  From Claudia Roden

Lemons (Organic, un-waxed if possible)

Kosher salt or Natural Rock Salt

Large Kilner Jar

Scrub the lemons under running water with a stiff brush to remove any dirt and impurities. Starting at one end, cut the lemons in half lengthwise, but stop about 1/2 an inch before you reach the bottom. Repeat the cut perpendicularly so you have cut each lemon lengthwise in a “X” formation, but not all the way through; they should still be attached at the bottom, about 1/2 an inch. Liberally sprinkle salt on the inside of the lemons. Hold them open with your fingers and really get the salt inside them. It is a little bit like those fortune-teller origami toys kids make out of paper. Place each lemon in the jar, pushing down on them and squeezing them to release the juices. Keep adding Lemons until you absolutely cannot get any more in. The lemons should be completely submerged in juice. If they are not, top up with some extra lemon juice. Seal the jar.  Let the jar sit at room temperature. Every few days, turn the jar upside down and shake it to distribute the salt and liquids. The lemons will be ready in three weeks, or so, when the rinds have softened.

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Warm Leek and Cannellini Bean Salad with Mustard Dressing

I love leeks. There is something so humble about them and yet this Warm Leek and Cannellini Bean Salad gives them an air of sophistication.

Warm Leek and Cannellini Bean Salad with Mustard Dressing

Serves: 4  I think this would be particularly nice with smoked fish.

410g tin cannellini beans, drained and rinsed

5 tbsp extra virgin olive oil

2 Large leeks, trimmed, washed and finely sliced

10g Flat-leaf parsley, finely chopped

1 tbsp Dijon mustard

2 tsp Cider vinegar

A pinch Caster sugar

Sea salt and freshly ground black pepper

Heat 2 tbsp oil in a large frying pan over a medium heat. Add the leeks and a good pinch of salt. As soon as the leeks begin to soften, turn down the heat fairly low and continue to cook for 10 minutes, stirring from time to time, until they are soft (don’t let them take on any colour). Add the beans and toss together until heated through. Take off the heat; stir in the parsley and plenty of black pepper.

For the dressing, whisk together the mustards, vinegar, sugar and remaining oil and season well. Stir into the pan of warm leeks and beans.

Sicilian Pasta with Sautéed Romanesco, Chilli, Pine nuts, Currants, Parsley and Lemon

Sicily, surrounded by water and having many ports meant that it was a key player in the spice trail. Whereas other regions of Italy tended to rely solely on their own produce, Sicilian cooking has always been a little more adventurous with its ingredients. This amalgamation of chilli, pinenuts, currants, parsley and lemon zest is classic and its sophisticated sweet and sour combination works beautifully with the delectable Romanesco.

The amazing fractal Romanesco is closer related to broccoli than cauliflower and it has a delicate nutty flavour and great crunchy texture. It holds its shape much better than cauliflower which makes it a useful replacement in lots of recipes and it looks fabulous!

Sicilian Pasta with Sautéed Romanesco, Chilli, Pine nuts, Currants, Parsley and Lemon

Serves 2

1 small to medium Romanesco cauliflower, cut into small florets (use the stalk too, thinly sliced)

200g pasta

Extra virgin olive oil

2 garlic cloves, grated

1 red chilli, deseeded & finely chopped

100g pine nuts, toasted

100g currants or raisins

Zest of 1 & juice of ½ lemon

Large handful fresh parsley, chopped

Handful Parmesan, grated

Sea salt and freshly ground black pepper

In a pan of boiling salted water, cook the Romanesco for 2-3 minutes, then drain and refresh in a bowl of cold water to stop any further cooking. Drain again and keep to one side. In another pan of boiling water, cook the pasta according to the packet instructions.

Meanwhile, heat some olive oil in a large frying pan. Add the Romanesco and fry for a couple of minutes until just starting to turn a golden colour. Add the garlic and chilli and cook for couple of minutes more. Add the pine nuts, sultanas, drained, cooked pasta, lemon juice and zest and parsley. Toss together to combine. Check seasoning and transfer to serving bowls and serve drizzled with a olive oil and some grated Parmesan.

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Channa Masala with Spinach

When I served this up for dinner the other night my partner announced that he didn’t much like chickpeas and he didn’t much like spinach but it was the best vegetarian dish he had ever eaten. Praise indeed! Probably why it is one of the most popular curries in India.

Channa Masala with Spinach

You could use fresh tomato instead of tinned and another leafy green such as chard can replace the spinach.

2 large onion, finely diced

3 medium cloves garlic, grated

Large knob ginger, scraped and grated

1 or 2 fresh chilies (depending on size and heat) finely chopped

2 tablespoons (30ml) coconut oil, vegetable oil or ghee

1 teaspoon ground cumin seed

1 tsp garam masala

1 (14-ounce) can whole tomatoes

2 (14-ounce) cans chickpeas, drained and rinsed

1 small bunch fresh coriander, roughly chopped

Large handful of spinach

Sea salt and freshly ground black pepper

Heat oil or ghee in a large heavy based saucepan over medium-high heat. Add the onions and a large pinch of salt and cook for about 10 minutes until really soft and beginning to brown. Add a little water if necessary. Add garlic, ginger, chilli and spices and cook for a minute or two more. Add the tomatoes and rinse out the can with a little water and add that two with pepper and salt to taste. Cook down gently for 10 – 15 minutes or so adding more water if necessary. When the sauce tastes really nice, it is done. Adjust seasoning. Add more spices if necessary. Puree with a hand bender. You want a spicy, savoury gravy. Add the drained chickpeas and allow to cook a little to allow all the flavours to amalgamate. Remove the stalks from the spinach, wash and drain. Roughly chop the leaves if they are large. Add to your chickpeas mixture and cook the spinach for a few minutes or so until just done. Add the coriander and serve with rice and/or naan.

Beetroot, Lentil, Halloumi and Parsley Salad

This is a salad my brother made a few weeks ago for lunch and I had been meaning to get round to sharing it with you. It is very good. Halloumi, beetroot lentils and parsley  is a particularly good combination and with the lightly pickled onion and the zestyness of the lemon it becomes something quite special.

Beetroot, Lentil, Halloumi and Parsley Salad

200g Puy lentils

2 lemons

1 red onion, finely sliced

3 tbsp extra virgin olive oil

400g can chickpeas, drained and rinsed

250g beetroot, roast, peeled and chopped into chunks

1 bunch parsley, roughly chopped

250g pack halloumi, cut into 8 slices

To roast beetroot, scrub and wrap individually in tinfoil. Roast in the oven at 180C for about 45 minutes until a skewer inserts easily. Leave wrapped up until cool. Unwrap and slip off the skins with your hands.

Cook the lentils in a pan of boiling water for 20-25 mins or until just done. Meanwhile, squeeze the juice from one lemon into a bowl. Add the onion and scrunch together with a pinch of salt to pickle slightly. Set aside.

Finely zest the remaining lemon and set aside for the halloumi. Squeeze the juice from half of it into a jam jar or jug. Add the oil with a pinch of salt and freshly ground black pepper– shake well and set aside. When the lentils are ready, drain and tip into a large serving bowl with the chickpeas. Toss with the dressing straight away, then toss through the beets, parsley and drained pickled onions.

Heat a frying pan over a medium heat and fry the halloumi for 1-2 mins each side or until golden brown. Toss with the lemon zest, then place on top of your salad to serve.

Carrot, Cumin & Coriander Salad

This is very simple carrot salad and I am surprised that I have never made it before. I served it up with my Saag Paneer and a grilled piece of salmon and very delicious it was too.

Carrot, Cumin & Coriander Salad

2 tsp cumin seed, toasted

zest and juice 1 lemon

thumb-sized piece of ginger, grated

5 tbsp olive oil

6 carrots, grated

small bunch coriander, chopped

½ small bunch mint, chopped

Sea salt and freshly ground black pepper

Toast your cumin seeds and allow to cool a little. Add the lemon juice, ginger and olive oil to the pan with a good pinch of salt and pepper. Use this to dress the grated carrot. Stir thought the freshly chopped herbs and serve straight away.