Falafel and Tzatziki

Falafel

2 tins chick pea
One fried onion
40Grm Flour
3 tsp Cumin
2 tsp Coriander
2tsp salt
Coriander and Parsley


Blitz
Cut into 18 parts and roll
Spray with oil spray
230 for 20 mins then 180 for 20mins

Tzatziki

Cucumber
Mint
Coriander
Low fat yoghurt
Granulated sweetener

Chocolate Chip Cookies

100g brown sugar
125g unsalted butter
1 egg
1 1/2 tsp vanilla essence
225g self-raising flour
200g chocolate chips
Pinch of salt


Cream the butter and sugar until light and fluffy.
Mix in the egg and vanilla essence.
Fold in the flour, salt and chocolate chips.
Place balls of mix on to a lined baking tray and bake at 180°C for 14 minutes until golden brown.

Home Made Cambridge Sausages

Makes: 18 Cambridge sausages

  • 400g pork belly (skin off)
  • 400g pork shoulder
  • 0.5 – 1 tablespoons ground ginger
  • 0.5 – 1 tablespoons ground nutmeg
  • 4-5 allspice
  • 1 tablespoons peppercorns
  • 3/4 tablespoons salt
  • 80g breadcrumbs
  • Thyme
  • Sage

Grind Salt and Peppercorns and allspice finely in grinder
Add herbs and powdered spices
Grind pork in mincer once at 5mm
Add spice and breadcrumbs
Add enough water (100mls?) to make into malleable paste
Retain 5mm mincer plate and regrind into skins
Pinch and twist at 5 finger intervals.  Alternate twist directions.
Refrigerate
Cook low and slow.  (Fry slightly in a pan then into oven at around 140c for 20mins or so)

Knackerbrod

  • Light Rye Flour/White bread flour – 200 gms (about 3-1 ratio)
  • Mixed seeds – 250 gms (A mix of pumpkin seeds, sun flower seeds, flax seeds, and sesame seeds, or a bag of mixed seeds from Waitrose!)
  • Oilive oil – 50 ml
  • Boiling water – 220 ml
  • 10gm salt
  • Flaked salt to sprinkle at the top

Preheat the oven at 120 degrees

Mix all the ingredients and mix in Kenwood

Put a baking sheet on the table

Put a spatula worth of the thick paste, and put another baking sheet on the top

Now, using a rolling pin, evenly spread the batter into a thin layer. (limited by the  seeds!)

Remove the sheet from the top of the spread paste, and gently cut the spread into equal portions (approx 9). You will be essentially just marking the spread and it will make it easier to break into equal sized pieces once baked.

Sprinkle some salt.

Bake for 80 minutes at 110-20 degrees.

Take the bread out of the oven, remove the baking sheet placed under the bread.

Swedish Meatballs

Shallow fry Swedish Meatballs in some oil

Simultaneously, for the sauce

100gms Butter
1/2 Onion
Small carrot and 1/2 stick celery
250mls Chicken stock

Recurrent Jelly
1/4 tsp Allspice
Salt and pepper

Double cream to finish


To make the sauce, finely chop remaining onion, carrot and celery and soften in residual butter. Transfer to a saucepan, add the stock and simmer until reduced by half. Strain into the meatball pan.

Stir in some redcurrant jelly and season with 1/4 tsp allspice, salt and pepper. When the jelly is dissolved, add cream and continue cooking until the sauce is thick and nicely amalgamated. Check for seasoning and serve with thin chips and  peas.

Smooth Chicken Liver Pate

350g chicken livers, cleaned
175g butter
1 shallot chopped
1 tsp thyme leaves, finely chopped
75ml madeira
75ml double cream
½ tsp salt
1 allspice berry, ground
¼ tsp ground ginger


Heat a knob of butter in a frying pan over a medium heat. Add the shallot and thyme and soften, then turn up the heat to medium-high, add the livers and saute for a couple of minutes until browned on the outside. Tip into a food processor.

Add the madeira to the pan and boil until reduced.  Tip into the food processor, add the cream, salt and spices and whizz until smooth. Add all but 75g of the butter, and whizz again. Taste for seasoning and adjust if necessary.

Melt the remaining butter and pour on top, then refrigerate until set.

Pizza Recipe

500gm Caputo Flour
300gms warm water
10gm Salt
1 packet yeast


Mix for 5 mins
Cover in olive oil
Rest for 1hr
Divide into balls

Peshwari Naan

Makes 4 Naan

Bread

350gm Bread flour
1 packet yeast
10gm Salt
150gm yoghurt
125gm water

Filling

200gm almonds
150mls double cream
1tbsp brown sugar
handful sultanas


Mix dough, then divide into 4pieces
Wrap approx 1 tsp filling in the dough piece
Roll out trying not to break the wrapping, with enough flour to stop sticking