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Fresh Basil Pesto

Posted by Nigel Brown
Nigel Brown
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on Wednesday, 20 February 2013
Because no kitchen is ever complete with out a tasty little jar of homemade basil pesto...

Nigel Brown's basil pesto

Ingredients

  • 125g chopped fresh basil
  • 125ml Rapeseed olive oil
  • 70g pine nuts
  • 65g grated Parmesan cheese
  • 2 cloves chopped garlic

Method

Place the basil in a mortar and pestle or blender. Pour one tablespoon of the oil, and blend basil into a paste.

Gradually add pine nuts, Parmesan cheese, garlic and the remaining oil. Continue to blend until smooth.

Gingerbread Valentine’s Cookies

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
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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
Nigel Brown has not set their biography yet
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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.

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.

Pork pie

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
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on Thursday, 13 December 2012
They're a picnic classic.... but pork pies are also the perfect finger food for your Christmas celebrations.

nigel dec13

Ingredients

Hot water pastry

  • 375g plain flour
  • 1 large egg yolk
  • 125ml water
  • 110g butter
  • 1/2 tsp salt beaten egg for glaze

Pie filling

  • 450g minced pork
  • 1 tsp salt
  • 1 tsp sage
  • 1/2 tsp thyme
  • 1/2 tsp oregano
  • 1/2 tsp parsley
  • 1/4 tsp fresh ground pepper

Method

1. To make pastry, slowly heat water and margarine/butter in a saucepan. Once the fat is melted, boil for 2 minutes. Put flour in a bowl and make a well in the centre. Add the seasoning and egg yolk into the well, cover with some flour and quickly pour in the contents of the saucepan, stirring continuously. Once cooled, knead into a ball then leave covered for 30 minutes in a warm place.

2. Separate about two thirds of the dough into five balls, each around the size of a billiard ball. The other third of the dough will be used later for the lids. Make each pie casing by moulding a ball around the outside of the bottom of a pint glass. Stretch the dough up the glass for around 1.5 inches so that the pastry is reasonably thin. The pastry is easier to remove if the glass is coated in flour first.

3. To make the pie filling, simply mix all ingredients together.

4. Fill the pastry casings with the pork mixture. Roll out the remainder of the pastry using the pint glass if you don't have a rolling pin. Cut out lids using the top of the pint glass as a pastry cutter. Place lids on pies, sealing around the edges with some water. Using the point of a knife, make a hole in the centre of each lid to allow steam to escape.

5. Cook at 180 C / Gas 4 in the centre of the oven for around 1 hour, glazing with a beaten egg yolk occasionally.

6. After cooking, leave to cool before eating. For a special touch, pour a small amount of warmed, reduced stock into the hole and cool in a refrigerator to allow the jelly to set (To make the stock, try boiling some pork stock bones for a few hours until most of the water evaporates off. After cooling a jelly should form, this can be poured into the pies).

Mulled Wine

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
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on Wednesday, 05 December 2012
Time for a real winter warmer now that the snow has arrived!

Mulled wine

Ingredients

  • 1 litre red wine
  • 2 cinnamon sticks
  • 1 dessert spoon whole cloves
  • 1 dessert spoon whole allspice
  • 1 large piece orange rind
  • 1 large piece lemon rind
  • 4 tablespoons sugar

Method

1. In a heavy saucepan over medium heat, combine the red wine, cinnamon, cloves, allspice, lemon rind and orange rind. Heat gently, but don't bring to the boil. Stir in 2 tablespoons of the sugar, and once dissolved, taste to see if you'd like to add more.

2. Keep hot on medium to low heat for 20 minutes to let the flavours infuse the wine. Serve your mulled wine hot in glasses or mugs.

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

Green Tomato Chutney

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
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on Wednesday, 21 November 2012
Make the most of those last few sun starved tomatos in the greenhouse...

Green Tomato Chutney

Ingredients

  • 2½kg green tomatoes
  • 500g onions
  • 1 rounded tbsp salt
  • 500g sultanas
  • 500g cooking apples
  • 500g light muscovado sugar
  • 1.14 litre jar spiced pickling vinegar

Method

Slice the tomatoes. Finely chop the onions. Layer both in a large bowl with the salt. Leave overnight.

Next day, chop the sultanas using a large, sharp knife, then peel, core and chop the apples. Put the sugar and vinegar into a large pan and bring to the boil, stirring to dissolve the sugar. Add the sultanas and apples and simmer for 10 mins.

Strain the tomatoes and onions in a colander (but don't rinse), then tip into the pan and return to the boil.

Simmer for about 1 hr, stirring occasionally until the mixture is thick and pulpy. Transfer to warmed jars and cover with lids.

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

Potato Dauphinoise

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
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on Wednesday, 14 November 2012
Why not have a change from the usual roast potatoes with your mid-week roast, and try this all time classic?
Potato Dauphinoise

Ingredients

  • 500g smooth potatoes, thinly sliced
  • 200ml double cream
  • 100ml milk
  • 1 clove garlic, crushed
  • 50g Gruyere cheese, grated

Method

Preheat the oven to 180°C/Gas Mark 4

Place the sliced potatoes in a bowl of cold water to prevent them from browning. Rinse then pat dry with kitchen paper.

Place the cream, milk and garlic in a large saucepan and bring to a gentle simmer. Add the potatoes, cover and simmer for 10 minutes until just tender. Season well.

Transfer to a buttered ovenproof dish and sprinkle over the cheese. Bake for 25 minutes until golden.

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

Florentines

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
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on Thursday, 01 November 2012
A little bit naughty and a lot nice, these easy florentines are perfect for a tea break.

nigel nov1

Ingredients

55g butter
55g demerara sugar
2tsp clear honey
1 tbsp plain flour
4 glacé cherries, finely chopped
55g mixed candied peel, finely chopped
55g flaked almonds, chopped
175g good-quality dark chocolate, broken into pieces

Method

Preheat the oven to 180°C and line three baking trays with non-stick baking paper.

Tip the butter, sugar and honey into a small pan and heat gently until the butter has melted. Remove from the heat and add the flour, cherries, candied peel and almonds to the pan, stirring well.

Spoon teaspoons of the mixture on to the prepared baking trays, leaving plenty of room between each for them to spread. Bake in the oven for 6-8 mins or until golden brown. Allow the florentines to cool on the baking paper for a minute or so before lifting on to a cooling rack with a palette knife.

Melt the chocolate in a bowl set over a pan of hot water. Spread a little melted chocolate over the flat base of each florentine, mark a zigzag in the chocolate with a fork and leave to set, chocolate side up, on the rack.

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

Christmas Pudding

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
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on Thursday, 25 October 2012
It might be a little too early to talk Christmas crackers but it's just the right time to crack on with making your Christmas pudding ready to impress your family and friends on the festive day!

Nigel Brown Christmas pudding recipe

Ingredients

  • 125g golden caster sugar
  • 200g suet
  • 125g sultanas
  • 125g raisins
  • 125g currants
  • 100g candied peel, chopped
  • 40g plain flour
  • 80g fresh white breadcrumbs
  • 60g flaked almonds
  • ½ lemon, zest only
  • 2 eggs, beaten
  • ½ tsp ground cinnamon
  • ½ tsp mixed spice freshly grated nutmeg
  • pinch of salt
  • 100ml brandy

Method

Mix together all the dry ingredients. Stir in the eggs and brandy and mix well.

Spoon the mix into basins lined with the muslin cloth.

Put a circle of baking parchment and foil over the top of each basin and tie securely with string.

Make a string handle from one side of the basin to the other so it is easier to pick the basin out of the pan after cooking.


Put the basins in a large steamer of boiling water and cover with a lid. Boil for 4/5 hours, topping the boiling water up from time to time, if necessary. Cool and store until Christmas Day.

On Christmas day steam for 2 hours and serve with brandy butter, rum sauce, cream or homemade custard.

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

Viennese Whirls

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
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on Thursday, 18 October 2012
Nigel has often be described as the 'Anton Du Beke of the kitchen' and is also a Strickly Come Dancing fan, so this week he's making some delightful Viennese Whirls to go with the Viennese waltz!

nigel oct19

Ingredients
250g butter
50g icing sugar
250g plain flour
50g cornflour
½ tsp vanilla
 
Method
1. Heat the oven to 190°C and line a baking sheet with greaseproof paper.

2. Put the butter, icing sugar, plain flour, cornflour and vanilla extract together and beat until smooth.

3. Place the dough into a piping bag with a star nozzle. Pipe your whirls 3 inches apart onto the prepared tray.

4. Bake for 12-15 minutes or until pale golden-brown and firm.

5. Cool the whirls on the baking tray for five minutes then transfer to a cooling rack or plate ready to serve.

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

Pumpkin Soup

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
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on Thursday, 11 October 2012
Halloween is getting ever closer. Make the most of the season's pumpkins with this soup recipe...

Pumpkin Soup

Ingredients


  • 1 Medium pumpkin
  • 1 Spanish onion, chopped
  • 1 Clove of garlic, crushed
  • 500 ml fresh chicken stock
  • 150 ml double cream
  • A dash of rapeseed oil

To serve

  • Double cream, whipped
  • Flat leaf Parsley

Method

1. Preheat the oven to 180ºc

2. Peel the pumpkin and scoop out the seeds. Dice the flesh into large cubes and put in a roasting tray. Scatter around the chopped onion and garlic.

3. Drizzle over rapeseed oil and roast in the oven for 30-40 minutes, or until the pumpkin is tender and golden.

4. Meanwhile bring the stock to the boil. When the vegetables are cooked, put in a blender with the hot liquid. Blend until smooth before adding the cream.

5. Return to the pan and season with salt and pepper.

6. Ladle the soup into bowls and top with a sprig of parsley. Drizzle in some double cream if desired.

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

Pumpkin Soup

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
User is currently offline
on Thursday, 11 October 2012
Halloween is getting ever closer. Make the most of the season's pumpkins with this soup recipe...

Pumpkin Soup

Ingredients


  • 1 Medium pumpkin
  • 1 Spanish onion, chopped
  • 1 Clove of garlic, crushed
  • 500 ml fresh chicken stock
  • 150 ml double cream
  • A dash of rapeseed oil

To serve

  • Double cream, whipped
  • Flat leaf Parsley

Method

1. Preheat the oven to 180ºc

2. Peel the pumpkin and scoop out the seeds. Dice the flesh into large cubes and put in a roasting tray. Scatter around the chopped onion and garlic.

3. Drizzle over rapeseed oil and roast in the oven for 30-40 minutes, or until the pumpkin is tender and golden.

4. Meanwhile bring the stock to the boil. When the vegetables are cooked, put in a blender with the hot liquid. Blend until smooth before adding the cream.

5. Return to the pan and season with salt and pepper.

6. Ladle the soup into bowls and top with a sprig of parsley. Drizzle in some double cream if desired.

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

Seafood risotto

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
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on Thursday, 04 October 2012
Super filling and super fishy! This recipe is just perfect for autumn evenings...
Seafood risotto

Ingredients

  • 450g cooked prawns
  • 200g cooked and flaked salmon
  • 50g sliced squid
  • 1lt fish stock
  • 50g unsalted butter
  • 2 shallots, chopped
  • 1 garlic clove, chopped
  • 350g Arborio rice
  • 120ml white wine
  • 25g Parmesan
  • 1 tbsp olive oil

Method

Melt the butter in a heavy-based pan then add the shallots and garlic and sweat until softened. Add the rice and stir for a couple of minutes until well-coated with butter. Pour in the wine. Bring to the boil then remove from the heat and let the rice absorb all the liquid.

Return the pan to a medium heat and add the fish stock to the rice in three stages, allowing the liquid to be absorbed each time before adding the next amount. Stir continuously until the stock is almost completely absorbed.

When the rice is just tender but still firm to the bite, add the Parmesan. While the risotto is cooking, add the flaked salmon. Brush the prawns with olive oil and grill for 2 minutes.

To serve, arrange the risotto onto your plate in the centre and garnish with the salmon and prawns.

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

Brandy Snap

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
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on Wednesday, 26 September 2012
Indulge your sweet tooth as the nights draw in and bake up a batch of these deliciously retro desserts...

Brandy snaps

Ingredients

  • 55g butter
  • 55g demerara sugar
  • 55g golden syrup
  • 50g plain flour
  • ½ level tsp ground ginger
  • ½ tsp lemon juice

Method

Preheat the oven to 180C. Line two baking trays with baking parchment then oil a handle of a wooden spoon.

Measure the butter, sugar and syrup into a thick based pan.

Heat gently until the butter has melted and the sugar has dissolved. This will take a few minutes over a low heat. Don’t let the mixture boil.

Leave the mixture to cool slightly then sieve in the flour and ginger.

Pour in the lemon juice and stir well to mix thoroughly. Drop four teaspoonfuls of the mixture onto each of the prepared baking trays to make neat circles, about 10cm apart.

Bake in the pre-heated oven for about 10-15 minutes, or until the mixture is well spread out, and is a dark golden colour.

Remove each tray from the oven and leave for a minute or so to firm up.

Quickly roll a circle of the warm mixture around the handle of the wooden spoon, then slide the brandy snap off the spoon and leave it to firm up on the wire rack.

If any of the circles on the sheet harden too much to work with, put them back in the oven for a few seconds to soften again.

When cold, store the brandy snaps in an airtight tin or container; they will keep for at least a week.

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

Cheese Straws

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
User is currently offline
on Thursday, 20 September 2012

Get ready for the party season with this cheese straw recipe. It's a celebration classic!

Cheese Straw

Ingredients

  • 100g S/R Flour
  • 75g grated Parmesan
  • 50g unsalted butter
  • 1 whole egg
  • Pinch of salt
  • 1 tsp English mustard
  • Paprika (optional)

Method

1. Mix flour, salt and mustard together, then rub in the butter.

...

White Bread Rolls

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
User is currently offline
on Friday, 14 September 2012
Has the arrival of autumn got you hankering for some wholesome homecooking? Butter up your family with this simple roll recipe...

 

White Bread Rolls recipe

Ingredients

...

Sticky Pork Spare Ribs

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
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on Friday, 24 August 2012

Say hello to the long weekend with a recipe that screams to be shared...

nigel aug23

Ingredients

...

French Apple Tart

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
User is currently offline
on Wednesday, 15 August 2012

A favourite of the chef himself, this classic pudding is bound to be hit.

nigel aug16

Ingredients

...


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