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.

Swiss Roll

Posted by Nigel Brown
Nigel Brown
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on Thursday, 21 March 2013
This timeless dessert makes a tasty afternoon treat...

Nigel Brown Swiss Roll recipe

Ingredients

  • Vegetable oil or butter for greasing
  • 3 large eggs
  • 125g caster sugar
  • 125g plain flour
  • 1 tablespoon water
  • Strawberry jam
  • Extra caster sugar for rolling

Method

1. Preheat the oven to 200 C

2. Cut a piece of greaseproof paper to fit the base of a Swiss roll tin approx 30x25cm. Grease the bottom of the tin, then put in the paper and grease that too, dust with caster sugar and a little flour.

3. Beat the eggs and caster sugar in a large bowl with an electric whisk for about ten minutes. The mixture will almost triple in volume and become paler in colour, it will be thick enough so that when you lift the whisk out of the mixture it will leave a visible trail on the surface. Sift in the flour in three parts, very gently folding it in until the flour is blended in completely, it is important to go slowly and not to be too vigourous or you will lose some of the air in the sponge. Fold in a tablespoon of water.

4. Pour the mixture into the prepared tin and smooth it out evenly to the edges. Bake in the middle of the oven for 10 to 12 minutes until lightly golden and just firm to the touch. Put the jam in a bowl and stir it so it is spreadable; heat it up a little if necessary.

5. Lay out a clean damp cloth or a couple of sheets of damp kitchen paper on your work surface - this is to stop the paper slipping when you roll the cake. Place a large piece of greaseproof paper that's at least 5cm bigger than the Swiss roll on top of the cloth. Dust it with caster sugar.

6. Loosen the sponge with a knife and then turn it out quickly onto the dusted paper (topside down). You may need to support the sponge with your hand as your turn it out. Peel the paper off the sponge. Trim the edges so you have a tidy rectangle.

7. Using a spoon, spread the jam evenly onto the sponge, leaving about 2cm clear around the edges as the jam will spread when rolling.

8. Now you're ready to roll!

9. Dust with a little caster sugar or icing sugar, slice and serve.

Basic Sushi

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
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on Thursday, 14 March 2013
There's no need to be scared to give sushi a go, with this simple recipe...

Nigel Brown sushi

Ingredients

  • 150g Sushi rice
  • 3 tablespoons rice vinegar
  • 3 tablespoons caster sugar
  • 1 1/2 teaspoons salt
  • 4 seaweed sheets
  • 1/2 cucumber, peeled, cut into small strips
  • 2 tablespoons pickled ginger
  • 1 avocado - peeled, stone removed and cut into small strips
  • 225g smoked salmon, crab meat or tuna, flaked

Method

1. In a medium saucepan, bring 325ml (10 fl oz) water to a boil. Add rice, and stir. Reduce heat, cover, and simmer for 20 minutes. In a small bowl, mix the rice vinegar, sugar and salt. Blend the mixture into the rice. 2. Preheat oven to 150 C / Gas mark

2. On a medium baking tray, heat nori in the preheated oven 1 to 2 minutes, until warm.

3. Centre one seaweed sheet on a bamboo sushi mat. Wet your hands. Using your hands, spread a thin layer of rice on the seaweed sheet, and press into a thin layer. Arrange 1/4 of the cucumber, ginger, avocado and seafood of your choice in a line down the centre of the rice. Lift the end of the mat, and gently roll it over the ingredients, pressing gently. Roll it forward to make a complete roll. Repeat with remaining ingredients.

4. Cut each roll into 4 to 6 slices using a wet, sharp knife. Serve immediately.

Simnel Cake

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
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on Wednesday, 06 March 2013
Easter is edging closer and this cake is a classic...

Simnel Cake

Ingredients

  • 175g caster sugar
  • 500g dried Fruits
  • 130g sultanas
  • 4 tbsp orange liqueur
  • 2 tspn ground ginger
  • 175g unsalted butter, softened
  • 3 whole eggs, beaten
  • 225g plain flour
  • 1 tsp freshly ground nutmeg
  • 2 tsp ground mixed spice
  • 500g marzipan
  • 1 tbsp apricot jam
  • Icing sugar, for dusting

Method

Mix all the dried fruits in a bowl with the liqueur and leave to stand for 1 hour.

Grease and line an 18cm cake tin with non-stick baking parchment. Preheat the oven to 150°C, gas mark 2.

Put the butter, sugar and ground ginger in a large bowl and beat well until pale and creamy. Gradually beat in the eggs, adding a little of the flour if the mixture starts to curdle. Stir in the flour and spices, then the dried fruit with any juices left in the bowl. Mix well.

Using about a quarter of the marzipan, make 11 oval balls, about the size of a mini egg, and set aside.

Shape half of the remaining marzipan into a ball and roll out onto a surface dusted with icing sugar to an 18cm circle. Spoon half the cake mixture into the tin and spread in an even layer. Lay the paste over the cake mixture, pressing it down gently. Spoon the remaining cake mixture on top and level.

Bake the cake for about 2 and a half hours or until a skewer inserted into the centre comes out clean. Leave to cool in the tin.

Transfer the cooled cake to a serving plate and brush the top with the apricot jam. Roll out the remaining marzipan as above and press down onto the top of the cake. Pinch decoratively around the edges. Arrange the marzipan balls on top, sticking them with a little apricot jam.

Finally, dust with icing sugar and serve.

Chocolate macaroons

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
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on Wednesday, 27 February 2013
Easter is edging closer - but don't let the chocolate eggs steal all the limelight!

Nigel Brown's chocolate macaroons

Ingredients
  • 125g icing sugar
  • 1 tbsp cocoa
  • 100g ground almonds
  • 2 medium egg whites

The filling ingredients
  • 50g chopped milk/dark chocolate
  • 2 tsp warm skimmed milk

Method

Heat oven to 180C. Line a large baking sheet with baking paper. Sift the icing sugar and cocoa into a bowl, then stir in the ground almonds. Whisk the egg whites until stiff and fold them into the dry ingredients.

Fill a piping bag fitted with a plain nozzle. Pipe 24 small rounds, about 3cm across, onto the baking sheet, leaving a little space between each. Smooth the surface with a wet brush, then leave for 1o mins to dry out. Bake for 15-20 mins until macaroons feel firm to the touch and peel easily off the paper. Cool on the paper, then peel off and place onto your cooking plate.

To make the filling, place the chocolate into a heatproof bowl and gently melt over a pan of warm water. Stir in the warm milk until smooth. Leave to cool and thicken a little, then use to sandwich the macaroons together

Fresh Basil Pesto

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
User is currently offline
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.


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