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Chorizo, Mozzarella and Red Onion Chutney Pastry Roses

 Do not be put off my how cool these look! They are SO simple to make – well, assuming you use ready made puff pastry, otherwise they’re going to be a little bit of a labour of love (but so worth it I’d bet!) My recipe and tips for making proper puff pastry are here – its not really hard, it just a bit time consuming.

I created these roses to sell at an East Dulwich WI bake sale after being inspired by these apple roses. I don’t like apple and wanted to make something savoury (and meaty as usual) so thin slices of chorizo seemed like a good idea.

Experimenting to get the cooking time right so that the pastry is cooked all the way through but without burning the bejesus out of the top of the chorizo did take a bit of doing.  After a few attempts, I hit on a method of covering the pastries for the whole (quite long) cooking process. I also abandoned the original plan of baking them in a muffin tin as this didn’t allow the pasty room to expand outwards which made them a little dense. Photos come from various batches I made so please excuse the varying quantities throughout.

They were a sell out at the sale which was a little gutting as I really fancied eating one by the end of the day! Cannot complain at that tho!

Makes 10

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Ingredients:

1 Sheet Ready Rolled Puff Pastry
Flour for dusting
10 tsp Red Onion Chutney
150g finely grated Mozzarella Cheese
25 Slices Chorizo
1 Egg

Equipment:

Large Roasting Tray
1 cup(ish) Uncooked Rice
10 Paper Muffin Cases
Rolling Pin (or a roll of clingfilm)
Pastry Brush
Enough Foil to Double Cover the Tin


Preheat the oven to 180c or equivalent.

Prepare a large roasting tin by lining the bottom with 1 cup of uncooked rice or some other fat soaking material – this will stop chorizo fat melting everywhere and smoking the place out. Lay 10 muffin cases out ready to fill.

Lightly dust the work surface with Flour. Take 1 Sheet Ready Rolled Puff Pastry out of the packet and cut it in half with a sharp knife straight through the paper whilst still rolled. Set aside one half for now and unroll the other being careful it doesn’t crack as you’re unrolling.

Place the half pastry sheet on the floured surface (portrait wise) and gently roll it a little thinner until its a third to a half as big again. Concentrate on rolling it wider rather than longer.

Cut the pastry with a sharp knife into 5 equal strips.

Spread 1 tsp of Red Onion Chutney along the middle of each strip.

Split half of the 150g finely grated Mozzarella Cheese amongst the 5 strips, sprinkling it lightly over the chutney.

Cut 20 Slices Chorizo in half with a sharp knife or scissors. Lay 5 halves of chorizo along the top half of each strip. Leave a gap at either end of each strip and overlap the slices slightly. Leave only a tiny piece of the slice pointing over the top of the pastry edge.

Beat 1 Egg in a small bowl and brush egg over the bottom part of exposed pastry. Gently fold the bottom half of each strip over the top and lightly press down.

Egg wash the exposed pastry on each strip then gently roll each folded strip into a rose shape. Place each into a paper case and lightly egg wash all of the exposed pastry.

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Lay each paper clad rose into the roasting tin on-top of the rice.

Repeat all of the steps with the second half of the pastry to create 10 roses in total.

Cover the whole tin in 2 layers of foil and put into the oven for 1 hour and 20 mins. Check it a little earlier if your oven runs on the hot side.

Leave the roses to cool a little on a wire rack before digging in. They can also be reheated in the microwave or just chow down on them cold. Lush!

 

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Cedges Recommends – janespatisserie.com

If you follow me on Instagram or my Facebook Page you may have noticed that I’ve recently baked quite a lot from this one website.  The recipes are super easy and gratuitous to boot. Who isn’t going to be enticed by Cheesecake Cookie Bars or Twix Cupcakes?

I don’t necessarily wish to reproduce someone else’s recipes on this blog but I did want to showcase some of the items I’ve made and provide links to the recipes I used. There are a couple of photos that I’m quite pleased with although I’m generally not so enamored by the camera on my replacement S7 – the photos seem to run a little dark but as I’ve smashed the screen on it within 6 weeks of having it, the new replacement thats has just arrived will hopefully be better!

Let me know if you try any other recipes from the site and how they go.


Millionaire’s Brownies

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Anyone who knows me will know my long term love for Millionaire’s shortbread, indeed Maureen of Manaccan was once upon a time regularly sequestered to make me a batch under the pretense that it was going to be sold in our Cornish Village Shop. Technically it was nothing special or fancy but boy do I love that soft caramel layer which I have historically really struggled to make myself.  This recipe, whilst requiring some boiling of the caramel mixture was pretty foolproof and I never felt in danger of it splitting or going grainy.

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The brownie element of this was the absolute perfect texture. It held its own whilst being very rich and fudgy without being wet. I struggle a little with very rich chocolate however – I’m more of a milk chocolate girl so this was overall a little rich for me….so next time I thought I’d try another version with a different base….


Millionaire’s Flapjacks

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The swirl on that! This recipe was also spot on and for my taste was a little less rich with the flapjack base providing a still pleasantly yielding alternative to the brownie. I did add 200g of milk chocolate chips to the base because they were to hand and I’m a big fan of chocolate chip flapjack. I did add them when the flapjack mixture was still a little warm so they melted quite a lot into the mixture but I’m going to call that a happy accident!

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The biggest problem I found with both of the recipes was getting the chocolate topping to slice without cracking all over the shop – I’m all for a bit of rustic but I’d like some of the topping to not fall off – I’m sure there is an optimal point of setting to do the slicing but I’m yet to find it! The trick I did employ was to turn the whole block upside down onto a chopping board and then slice it – the pressure of the knife on hard chocolate above soft caramel is part of the issue so the upside down method deals with this somewhat.


Biscoff Fudge

If you are not familiar with ‘Biscoff‘, I cannot recommend it enough. The generic name  is ‘Speculaas‘ and its basically those little slightly spiced biscuits that you get on the side of a fancy coffee. It is now available as ‘Cookie Butter’ which is essentially biscuits whizzed up into a paste with a bunch of oil. Its not exactly health food but never mind! You can buy it, like with peanut butter, in ‘crunchy’ and ‘smooth’ varieties from pretty much all of the supermarkets.

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So the fudge – so so easy. Its basically condensed milk, white chocolate, a little bit of butter and the Biscoff spread melted down together with icing sugar beaten in at the end and left to set in a tray in the fridge. I used the smooth variety as that is what I had in the cupboard and as I was baking this was a bake-sale, I needed to keep the cost down so I didn’t add any crushed biscuits as I’d have needed to purchase these separately.


Nutella Fudge

People seem to go nuts for Nutella (unintentional pun I promise!) – everyone knows what it is and I don’t recall coming across many people that don’t like it. I can take it or leave it on the whole – I like it occasionally but sometimes I find it a little overpowering. As I was baking to sell this however, Nutella seemed like an excellent crowd pleasing option to try.  Again I didn’t add the suggested Kinder Bueno garnish to keep the ingredient cost down but I think a bit of crunch would work very well.

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The recipe is almost exactly the same except the Biscoff spread is substituted for Nutella and the white chocolate for milk chocolate. I struggled to beat the icing sugar into this mix quite so well but I think that might actually be the colour just showing up the lumps of icing a little more. It doesn’t taste grainy and because there isn’t a total shedload of sugar in the recipe, it isn’t too sweet.  Surprisingly, it is actually a not overpoweringly Nutella-y and I’m a much bigger fan of this fudge that I thought I would be.


Peanut Butter Fudge

Another crowd pleaser, I’ve become increasingly fond of peanut butter over the last couple of years – I think its salty nature is extremely appealing. To complete my trifecta of bake-sale fudges, it was the obvious easy flavour to go for.

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I think its my favourite. Until I have a piece of the other flavours, then they’re my favourite again! Either way, this is super accessible and the texture is great – I went with crunchy peanut butter this time. Again its almost a straight swap of the Biscoff spread for peanut butter in the recipe – I can’t wait to start experimenting with other flavours – I have some passion fruit curd in the cupboard which I think would go excellently in a white chocolate based fudge. I’d also like to make this peanut butter version again with dark chocolate chips. I think that will be happening sooner rather than later!

Fully Loaded Philly Cheesesteaks

I’m continuing my own great tradition of condoning the bastardisation of traditional recipes by bludgeoning the classic Philly Cheesesteak. (See also Carbonara and  Mac’n’Cheese). A ‘Great American Classic’ found on basically every menu in the US, it is of course best in its native Philadelphia. I’d personally go as far as to say its the only good thing about Philadelphia with the exception of the non-existent sales tax on clothes and the GAP outlet store. Its certainly a significantly improved cultural experience than going to view the Liberty Bell (it’s small, broken, made in the UK in any event and definitely not worth queuing up to see!).

The classic sandwich is comprised of a ‘Hoagie‘ roll, extremely thin sliced rib-eye steak and processed cheese. No veg, no actual cheese. Many places serve it with caramelised onion, mushrooms and peppers which is the route I’ve taken along with using a cheaper cut of steak (silverside) and cheese with actual cheese in it. You can use whatever steak your budget affords you – as I mentioned, the traditional cut is rib-eye.

I served two with this recipe – it was ridiculous and quite a lot went to waste (mostly bread and veg!). Realistically it serves 4 hungry people with a side such as roasted sweet potatoes.

Serves 4

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Ingredients: 

2 Onions
2 tbsp Butter
900g Steak
300g Mushrooms
2 Bell Peppers
4 Hoagie/Submarine Rolls
1 Avocado
1 tsp Lemon Juice
500g Grated Mozzerella/Cheddar
Sea Salt Flakes
Frylight


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Finely slice 2 Onions into half moons and start to gently fry them with 2 tbsp Butter and Sea Salt Flakes on a medium heat. Once the are starting sizzle, add a little water to the pan, turn the heat down and cover with a lid. This is low and slow onion caramelising.

Whilst the onion are gently cooking, slice 900g Steak as thinly as possible. Use something heavy to bash each slice a little thinner. This will held tenderise the meat as you will be quick cooking it.

Tip – A good trick to doing this is you have time to plan ahead is to lightly freeze the steak which will make it easier to slice thinly.

Tip – Make sure to slice against the grain. Here is a handy guide to what that means. 

Finely slice 300g Mushrooms and gently fry with a few sprays of Frylight and a pinch of Sea Salt Flakes. Add the cooked mushrooms to the now softened and lightly browned onions.

Repeat with 2 Bell Peppers.  Cover the cooked veg with a pan lid or foil and set aside.

To prepare the bread ready for the fillings, split 4 Hoagie/Submarine Rolls in half. Mash 1 Avocado with a fork and stir in 1 tsp Lemon Juice and a pinch of Sea Salt Flakes. Spread a quarter of the avocado mixture over one half of each of the bread rolls. Set aside.

Tip – For guidance on how to remove the flesh from an avocado easily, check out my step-by-step guide

Take the largest frying pan you have and put it on the largest hob you have on full heat. Let ig get smoky hot then add slices of the beef to the pan.

Tip – Do not overcrowd the pan – this process is going to take several batches. You want to very quickly fry each slice of beef, not stew them.

When the underside of the beef is golden brown, turn the slices and cook until the second side is also a good golden brown colour.

Tip – The whole process should take about 3 minutes depending on the effectiveness of your hob and pan.

Remove the beef to a chopping board and repeat with the rest of the slices.

Once all the beef is cooked, gather it together on the chopping board and using a large knife run through it a couple of time, chopping it into smaller pieces.

Tip – you can go as small as you like – the smaller the pieces, the easier they will be to eat. The bigger the pieces, the more texture they will have. 

Put the chopped beef back in the frying pan in one even layer, this time on a lower heat.  Sprinkle 500g Grated Mozzerella/Cheddar over the beef and cover with a lit. Leave for 3-4 minutes until the cheese has mostly melted.

Assemble the sandwiches by layering a quarter of the beef/cheese mix on top of the avocado layer on each roll then top with one quarter of the veg mixture.

Tip – The veg will still be warm but if you would prefer it to be piping hot, put it back on heat for a couple of minutes whilst the cheese is melting. 

Serve and marvel at the fact that I thought two of these constituted one portion!!

 

Did you know….Cedges_Eats has a list of Restaurant Recommendations…..

…..its been here all along in fact. You’ll find it by clicking on the Bars/Shops/Restaurants option at the top of all my blog pages.

I keep adding suggestions and trying to update it as I visit new places….I’ve just added these new entries….


The Greenhouse – I can’t believe that I haven’t mentioned this place before. It’s easily one of my favourite restaurants in the UK. Actually, the world. And I’ve not even been there for a good 8/9 years. Leonie and Neil set up the restaurant in little St Keverne which was just down the road from the village shop and post office that my family owned at around that time.  I found them on a yell.com search looking for somewhere new to eat in the area and we couldn’t stop going back, including for a couple of Christmas Day lunches.  They now have a regular stall at Helston and St Keverne farmer’s markets and Neil runs occasional bread making classes. They also have an Instagram which makes me constantly drool and I really should actually go back to Cornwall. The Greenhouse is the first place I’ll be heading to and the first place I recommend to anyone heading in anything vaguely like the direction of the Lizard.


The Wharf Inn – Fenny Compton – The mixed grill dreams are made off (unless your dreams involve lamb or pork). 8oz rump steak, an 8oz chicken supreme, 10 oz gammon steak, 2 sausages, 2 eggs, 1 (undercooked) tomato, peas and chips (I substituted for salad) – proper meat sweat inducing for £20. The burgers were also fairly epic, the burger pictured below included 2 beef burgers, 1 battered chicken burger, bacon, hash browns & onion rings, topped with cheddar cheese on a soft bun with lettuce, tomato and onion with chips. Because you really need chips with that! Not! Its also right on the canal path and is perfect for a sunny day pub garden pint.

15 Minute Meal – Pan-fried Haddock with Butter Beans, Kale and Chorizo

My Dad’s girlfriend’s daughter works for one of the fish processing plants in Grimsby. Processing has pretty much replaced actual fishing as the major industry in the area but whichever way you look at it, the fish is damn fresh and super tasty.  A perk of working in the processing plants is often getting sent home with some of the spare product and we recently benefited from this with three massive haddock fillets arriving for our Saturday tea. My father naturally went down the fried fish, mash and parsley sauce route but I went a little alternative with this light bean and chorizo stew and paprika coated fish.

Obviously I had a massive fillet of fish which would have bankrupted me to buy so I’ve written this recipe for smaller portions. You could also substitute haddock for any fish or even chicken or pork – whatever tickles your fancy.

Serves 2

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Ingredients:

1 Medium Onion
1 Bell Pepper
100g Chorizo
1 tbsp Garlic Paste
50ml Sherry
1 tsp Concentrated Liquid Chicken Stock
1 tbsp Cornflour/Cornstarch
1 Tin (240g) Butter Beans in Water
500g Haddock Fillet
2 tbsp Paprika
1 tbsp Garlic Salt
50g Kale
Sea Salt Flakes
Frylight


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Dice 1 Medium Onion and 1 Bell Pepper and fry these gently with a few sprays of Frylight in a large frying pan.

Once the onion and peppers have softened, dice 100g Chorizo and add to the pan.  It is already cooked so I just char the edges a little before adding 1 tbsp Garlic Paste and 25ml of Sherry.

Let the sherry and garlic cook out for a minute or so then add 250ml of water and 1 tbsp Concentrated Liquid Chicken Stock.  Bring the stock to a gentle boil.

Meanwhile make a slurry with 1 tbsp Cornflour/Cornstarch and a little cold water. Add a little of the slurry at a time to the pan until the sauce is thick enough to coat the back of a spoon.

Drain and add 1 Tin (240g) Butter Beans in Water and leave the dish to gently simmer while cooking the fish.

Put a medium frying pan onto a medium high heat,

Meanwhile, sprinkle 2 tbsp Paprika and 1 tbsp Garlic Salt over 500g Haddock Fillets and add, skin side down, into the frying pan.

Cook the fish on each side for 2-3 minutes.

As the fish is nearing finishing cooking, add 50g Kale to the veg pan and stir until the kale has wilted a little. Add the remaining 25ml Sherry and check the seasoning – add Sea Salt Flakes if needed.

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Serve the bean and chorizo stew with the haddock resting on top. Lovely.

10 Minute Meal – Carbonara

You may by now have noticed my propensity for eating bacon and eggs in pretty much every permutation possible. It only seems right that I share my version of that classic Italian dish Carbonara. There is literally nothing authentic about this recipe – there is far too much sauce for an Italian, I refuse to use spaghetti because who can be bothered to fanny around eating it? And the lack of vegetables in my diet in general is addressed with the addition of peas and mushroom – perennial favourite quick additions. Oh and cream – just a little but I find that using just eggs for the sauce much to risky.

I’ve said that this is a 10 minute meal but I will admit that whilst I can walk in from work and have this on the table in about 10 minutes because I throw everything together, if you are going to weigh everything out and read a recipe as you’re doing it, it will probably take a little longer however you shouldn’t have to use every single pot, pan and electrical appliance a la Jamie!

Whilst I am generally a big fan of freezing meals and preparing food ahead of time – this is one dish that does not keep or reheat well so make sure you only start to cook just before you are ready to eat.

Serves 2

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Ingredients:

150g Fusilli or Fafelle
100g Frozen Peas
250g Smoked Bacon
10 (25og) Closed Cup Mushrooms
4 Eggs
6 tbsp Double Cream
50g Grated Mozzerella or Cheddar
Sea Salt Flakes
Frylight Spray


Start by putting the kettle onto boil.

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Meanwhile put 150g Fusilli or Fafelle into a medium size saucepan with 50g Frozen Peas.

Pour the now boiling water over the pasta and peas and put on a high heat until boiling and then turn down a little so it is a gentle rolling boil. Stir the pasta every now and again whilst cracking on with the rest of the dish.

Chop 250g Smoked Bacon into small pieces using scissors directly into a frying pan on a medium high heat.

Stir the bacon whilst slicing 10 (25og) Closed Cup Mushrooms into thin slices and adding them to the bacon pan.  Add a few sprays of Frylight if your bacon is quite lean and a little extra lubricant is needed.

Tip – Take the bacon and mushrooms off the heat or turn it right down if they are browned and ready before the pasta is cooked and the eggs whisked.

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While the mushrooms cook and the pasta continues to boil, take 4 Eggs and crack two into a bowl along with only the egg yolks from the third and forth.  Add 6 tbsp Double Cream to the eggs with 50g Grated Mozzerella or Cheddar a generous pinch of Sea Salt Flakes and whisk until well combined.

When the pasta is cooked to your preference remove a couple of tablespoons of the cooking water and add this to the bacon and mushroom pan before straining the pasta and peas and adding that to the frying pan along with the egg, cream and cheese mixture.

Make sure the frying pan is on a very low heat or if there is a lot of retained heat, take it off the heat entirely periodically whilst stirring everything together – you do not want the eggs to cook through fast and scramble.

The dish is ready when the sauce is hot and slightly thickened with the cheese fully melted – only a minute or two at the most.

Baked Camembert with Garlic, Maple & Thyme and ‘Things to Serve it With’

First up, I’d going to recommend buying a Camembert and eating it fairly swiftly. You should certainly not buy it, leave it in the fridge for 3 weeks wondering why the fridge stinks every time you open it then pack it into the car boot, spend the day driving to Ikea, back again and then driving to Oxfordshire.  Because by the time you get to Oxfordshire, your car will reek riper than ripe. And you probably will to. This may or may not have happened to me! It is however worth it because whilst rather decadent, a whole baked cheese treated as a fondue is bloody delicious.

My Camembert was sold as a ‘baking camembert’ and came with a little ceramic dish to bake it in. More often than not, they come in flimsy cardboard boxes – simply dispose the lid then line the box with tin foil. The box/dish will stop the cheese from spreading as it bakes.

I cooked this as a lunch to share between two but it would equally make a great starter with some lighter ‘Things to Serve it With’ for 2 or with heavier ‘Things to Serve it With’ for 3 or 4.

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Ingredients:

1 Whole Camembert
1 Garlic Clove
1 tsp Dried Thyme
1 tbsp Maple Syrup
1/2 tsp Sea Salt Flakes

Things to Serve it With:

 1 Red Onion
2 Thick Slices ‘Cutty’ Bread
6 Baby Potatoes
6 Cherry Tomatoes
Leftover Roast Chicken
2 tbsp Olive Oil


Turn the oven on to 200c or equivalent. Put a kettle of water on to boil.

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Slice 1 Red Onion into chunks and lay in a lined oven tray and drizzle with 1/2 tbsp Olive Oil and a small pinch of Sea Salt Flakes. Pop into the oven and keep an eye on them. Remove from the oven when soft all the way through and crispy around the edges.

Prepare 1 Whole Camembert by carefully slicing off the top layer of rind trying to keep it in one piece.

Tip – This will be much easier if the cheese is fridge cold.

Finely slice half of 1 Garlic Clove. Using a sharp knife, poke slits in the top of the cheese and poke the slices of garlic into the slits.

Sprinkle 1 tsp Dried Thyme, 1 tbsp Maple Syrup and 1/2 tsp Sea Salt Flakes over the cheese then replace the lid and press down.

Put the cheese in the dish or foil lined box and pop into the oven. Set a timer for 20 minutes.

Cut 6 Baby Potatoes into quarters and put in a small saucepan, cover with some of the boiled water and put on a high heat to boil.

Meanwhile slice 6 Cherry Tomatoes in half and warm some Leftover Chicken in the mircrowave or small pan.

Toast 2 Thick Slices ‘Cutty’ Bread, rub the remaining half garlic clove over the toast and drizzle over 1 tbsp Olive Oil. Cut into soldiers.

When the potatoes are cooked through, drain and toss with 1/2 tbsp Olive Oil and a pinch of Sea Salt Flakes.

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Once the cheese is cooked, serve in the centre of a plate with all of the other elements presented around it.

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To eat, remove the rind lid (make sure to eat it or scrape of the gooey cheese!) and dip away.

Have a rennie on standby.