Recipe Box

Get creative in the kitchen with celebrity chef Nigel Brown. Each week the Yorkshireman will bring you a new and exclusive recipe to tempt your taste buds.

Gingerbread Valentine’s Cookies

Posted by Nigel Brown
Nigel Brown
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on Wednesday, 13 February 2013
Forgotten that all important Valentine's Day present? This recipe should help sweeten things up!

Gingerbread cookies

Ingredients

  • 350g treacle
  • 225g dark brown soft sugar
  • 150ml water
  • 50g butter
  • 900g plain flour
  • 1 dst spoon bicarbonate of soda
  • 1 t spoon salt
  • 1 t spoon ground allspice
  • 1 dst spoon ground ginger
  • 1 t spoon ground cloves
  • 1 t spoon ground cinnamon

Method

1. Preheat the oven to 180 C / Gas mark 4. Lightly grease baking tray.

2. Mix together the treacle, brown sugar, water and butter.

3. Sift together the flour, bicarbonate of soda, salt and spices. Add to sugar mixture and mix well. Cover and refrigerate for 2 hours.

4. Roll dough .5cm (1/4 in) thick on a floured surface. Cut with floured heart shaped pastry cutter. Place about 5cm (2 in) apart on baking tray. Bake for 10 to 12 minutes. Cool and decorate with icing of your choice.

Lemon Pancakes

Posted by Nigel Brown
Nigel Brown
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on Wednesday, 06 February 2013
Because Shrove Tuesday is almost upon us...

Lemon pancakes by Nigel Brown

Ingredients

  • 150g plain flour
  • 1/4 tsp salt
  • 450ml milk
  • 3 eggs
  • 30g butter, melted
  • 1 lemon, quartered
  • Caster sugar, for sprinkling

Method

1. Combine the flour and salt in a small mixing bowl. In a larger bowl, beat the milk and the eggs. Add flour mixture gradually, and beat till smooth. Stir in the melted butter.

2. Heat a lightly oiled frying pan over medium high heat. Pour the pancake mixture onto the pan and rotate the pan to spread the mixture as thinly as possible.

3. Brown on both sides and serve hot topped with a sprinkling of sugar and squeeze of lemon juice.

Individual Salmon Pie

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
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on Thursday, 31 January 2013
A comforting dish to warm even the chilliest of evenings. These are perfect for an individual supper or to impress others...
nigel thurs31

Serves 4

Ingredients
900g potatoes
100g butter
600ml full fat milk
400g fresh salmon
1/2 onion, studded with whole cloves
2 bay leaves
4 peppercorns
1 tablespoon olive oil
salt and pepper
4 tablespoons plain flour
100g mature Cheddar cheese
2 boiled eggs

Method
1. Preheat the oven to 200 C / Gas 6.
2. Bring a large saucepan of salted water to the boil, and cook the potatoes until tender, about 20 minutes. Mash the potatoes, and stir in 70g of the butter and 100ml of the milk.
3. Place the salmon fillets skin side up in a large non-stick frying pan, cover with the remaining milk, add the studded onion, bay leaves and peppercorns. Bring to the boil, cover with a lid or baking tray and simmer for 6 minutes until the salmon is just tender and flaking.
4. Carefully lift the salmon from the milk and place in a large ovenproof dish. Use a knife and fork to remove any skin and bones and break the salmon into large flakes.
5. Strain the milk into a medium pan and add the remaining butter and flour. Slowly bring the milk to the boil, whisking with a balloon whisk until the sauce boils and thickens. Season to taste and stir in half the cheese.
6. Place the sliced boiled eggs on top of the salmon, then pour over the sauce then top with the mashed potatoes, loosely spooning them over so they form a crumbly layer. Scatter the remaining cheese over. Place on a baking tray.
7. Bake for 25 to 30 minutes or until the top is golden.

Nigel holds exclusive classes in his own cookery school kitchen for more information log on to www.nigelbrownchef.co.uk

Croque Monsieur

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
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on Thursday, 24 January 2013
Make brunch that extra bit special with this recipe...

Croque Monsieur

Serves 1

Ingredients:

  • 1 whole egg
  • salt and pepper to taste
  • 2 tablespoons of butter, divided
  • 2 thick slices of bread
  • 2 teaspoons of mayonnaise
  • 2 teaspoons of Dijon mustard
  • 4 thin slices of ham
  • 2 slices of Gruyere cheese

Method

1. In a shallow dish that will be large enough to dip your sandwich in, whisk the egg with some salt and pepper.

2. Melt 1 tablespoon of butter in a frying pan over medium-high heat. Spread the mayonnaise and mustard onto one slice of bread. On the other slice, layer the ham and cheese. Place the slices together to enclose the ingredients.

3. Carefully and quickly, dip each side in the beaten egg, and place in the hot buttered pan. Cook until golden brown on the bottom, then melt the remaining butter in the pan. Flip the sandwich, and cook until browned on the other side.

Beef stew & dumplings

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
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on Thursday, 17 January 2013
Cheat the chill and stay cosy with this winter warmer...

Beef stew and dumplings

Serves 6


Ingredients:
  • 1 kg lean beef stewing steak
  • 1 tablespoon Rapeseed oil
  • 400g onions, cut into wedges
  • 250g carrots, sliced
  • 250g swede, diced
  • 1 tablespoon plain flour
  • 2 teaspoons dried mixed herbs
  • 400g chopped tomatoes
  • 600ml beef stock
  • Salt and black pepper

For the dumplings:

  • 175g self-raising flour
  • 50g butter
  • 3 tablespoons chopped fresh parsley

Method:

1. Remove the fat, membrane and gristle from the stewing steak, then cut the meat into 2.5 cm cubes.

2. Heat the oil in a large, flameproof casserole, add the onions and cook them over a medium heat for 5 minutes, or until they are lightly browned, stirring occasionally.

3. Transfer the onions to a large bowl, then put half the meat in the casserole and cook it for 2-3 minutes until browned, stirring occasionally. Do not worry if there is very little oil in the casserole, but take care not to let the meat burn. Remove the browned meat and add it to the onions, then brown the remaining meat and add that to the onions.

4. Stir the carrots and swede into the meat juices remaining in the casserole and cook them over a medium heat for 1-2 minutes. Return the meat and onions with their juices to the pan and stir in the flour so that the meat and vegetables are evenly coated.

5. Stir in the herbs, tomatoes and stock and bring to the boil. Reduce the heat to very low, cover the pan with a tight-fitting lid and simmer for 2 hours -2 hours 15 minutes until the meat is tender, stirring occasionally. Do not allow the stew to boil or the meat will become tough.

6. Meanwhile, make the dumplings: sift the flour and a pinch of salt into a mixing bowl and rub in the butter. Add the parsley and season to taste. Make a well in the centre of the mixture, pour in 6 tablespoons of cold water and mix with a round-bladed knife to form a soft, slightly sticky dough.

7. When the meat is tender, adjust the seasoning of the stew to taste and increase the heat a little, but do not allow it to boil. Take a rounded dessertspoon of the dumpling mixture and drop it on top of the stew. Add 11 more spoonfuls, spacing them well apart, then cover the pan and continue cooking for 20 minutes, or until the dumplings are well risen and cooked through. Serve two dumplings with each helping.


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