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.

Slow cooked beef bourguignon

Posted by Nigel Brown
Nigel Brown
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on Friday, 15 November 2013
This is a real winter warmer... the perfect recipe for when the mercury starts to dip.Nigel Brown's slow cooked beef bourguignon

Ingredients
  • 4 rashers streaky bacon, chopped
  • 750 g stewing steak, diced in to large chunks
  • 5 tbsp vegetable oil
  • 12 shallots
  • 1 carrot, chopped
  • 225 g mushrooms, quartered
  • 1 cube of beef stock
  • 300 ml red wine
  • 1 tbsp tomato purée
  • 2 garlic cloves
  • 1 tsp dried thyme
  • 2 bay leaves

Method

1. Preheat the slow cooker to low. In a large frying pan, add the streaky bacon and cook until slightly crispy then place in the casserole dish. Heat the oil in the frying pan, and cook the beef in small batches to colour slightly, add to your casserole dish.

2. Lightly colour the shallots and carrots in the frying pan then add to the cooker along with the mushrooms. Mix together 400ml boiling water with the stock cube, red wine, tomato puree, garlic, thyme and bay leaves and pour over the meat.

3. Season well with salt and pepper and place the lid on to cook for 2 hours or until the beef is tender then serve.

Scotch Pancakes

Posted by Nigel Brown
Nigel Brown
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on Friday, 08 November 2013
In need of some comfort food? Scotch Pancakes are always a winner... Nigel Brown Scotch Pancakes

Ingredients
  • 50g caster sugar
  • 100g SR flour
  • 1 egg
  • About 100 ml of milk

Method

Add the flour and sugar to a bowl.

Add egg and mix into sugar and flour using a whisk.

Smooth this mixture out by gradually adding and whisking in splashes of milk until you have a thick, smooth batter, about the same consistency as double cream.

Lightly oil a thick based frying pan. When the frying pan is hot, ladle in some of the batter.

The pancake is ready to be turned when bubbles start to form on the surface. Turn and cook until the surface is golden brown (in total about 2 minutes).

Remove from pan and serve with hot with your favorite fruits, syrups, cream or icecream.

Sweet spiced pumpkin bread

Posted by Nigel Brown
Nigel Brown
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on Thursday, 31 October 2013
nigel oct31Have a very happy Halloween with this delicious sweet spiced pumpkin bread recipe...

Makes: 2

Ingredients
  • 2 loaves
  • 425g pumpkin puree
  • 4 eggs
  • 250ml vegetable oil
  • 150ml water
  • 600g caster sugar
  • 450g plain flour
  • 2 teaspoons bicarbonate of soda
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground ginger

Method

Preheat oven to 180 C / Gas 4.

Grease and flour two 20x10cm loaf tins In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended.

In a separate bowl, whisk together the flour, bicarbonate of soda, salt, cinnamon, nutmeg, cloves and ginger.

Stir the dry ingredients into the pumpkin mixture until just blended.

Pour into the prepared tins.

Bake for about 50 minutes in the preheated oven.

Loaves are done when skewer inserted into the middle comes out clean.

Madeleines “Cupcake style”

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
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on Friday, 11 October 2013
Madeleines are buttery French sponge cakes, traditionally baked in scallop-shaped moulds. But cupcakes are all the rage. So why not combine the two..?

Nigel Brown's Madeleines cupcake style recipe
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon lemon zest
  • 125g icing sugar
  • 100g plain flour
  • 1/4 teaspoon baking powder
  • 125g butter, melted and cooled

Method

Preheat the oven to 190 C / Gas mark 5. Grease and flour 24 Madeleine moulds. In a medium bowl beat eggs, vanilla and lemon zest with an electric mixer on high speed for 5 minutes. Gradually beat in the icing sugar. Beat for 5 to 7 minutes or until thick and satiny.

Sift together the flour and baking powder. Sift 1/4 of the flour mixture over the egg mixture, gently fold in. Fold in the remaining flour by fourths. Then fold in the melted and cooled butter. Spoon batter into the paper cups/foil cases, filling 3/4 full.

Bake in the preheated oven for 10 to 12 minutes or until the edges are golden and the tops spring back. Cool in paper/foil cases on a rack for 30 minutes and serve while fresh.

Fillet steak with red wine balsamic reduction

Posted by Nigel Brown
Nigel Brown
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on Thursday, 03 October 2013
Nigel Brown recipeDazzle at dinner with this superb steak recipe...

Ingredients
  • 2 fillet steaks
  • Salt and freshly ground black pepper to taste
  • 50ml balsamic vinegar
  • 50ml red wine

Method

Sprinkle salt and pepper over both sides of each steak.

Heat a frying pan over medium high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium low, and add balsamic vinegar and red wine.

Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over. Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.


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