2 tins chick pea
One fried onion
3 tsp Cumin
2 tsp Coriander
Coriander and Parsley
Cut into 18 parts and roll
Spray with oil spray
230 for 20 mins then 180 for 20mins
Low fat yoghurt
100g brown sugar
125g unsalted butter
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.
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
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.
Cook low and slow. (Fry slightly in a pan then into oven at around 140c for 20mins or so)
- 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.
Shallow fry Swedish Meatballs in some oil
Simultaneously, for the sauce
Small carrot and 1/2 stick celery
250mls Chicken stock
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.
350g chicken livers, cleaned
1 shallot chopped
1 tsp thyme leaves, finely chopped
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.
500gm Caputo Flour
300gms warm water
1 packet yeast
Mix for 5 mins
Cover in olive oil
Rest for 1hr
Divide into balls
Makes 4 Naan
350gm Bread flour
1 packet yeast
150mls double cream
1tbsp brown sugar
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
500gm White bread flour
1 packet Yeast
1tbsp Diax Malt Flour
315ml warm water
Mix for 5 mins
Rest for 30-60 mins in kitchen
Mix for 1 min
Prove in wicker basket for 1hr with oven heating 250c
Cook in bread dome 30mins plus 10 mins open at 220c