James & Matthew’s Victoria Sponge

175g Soft Margarine
175g Caster Sugar
175g Self raising Flour
1 1/2 Tsp baking powder
3 eggs
4 tbsp jam for filling
a little sugar for sprinkling

Preheat the oven to 180 degrees c / 350 df / gas mark 4

Grease 2x 7 inch sandwich tins
Measure all the cake ingredients into a large bowl and beat well until thoroughly blended, light and creamy

Divide the mixture between the two tins and level out

Bake for approx 25 minutes or until well risen and the tops of thecakes spring back when lightly pressed. Leave to cool in the tins and after a few minutes turn out onto a wire rack.

When cool sandwich togther with the jam and sprinkle with sugar

Baked Samosas

Vegetable oil
½ an onion
celery
red pepper
carrot
2 tsp mild curry powder
4 0z cooked potato
1 0z frozen peas
melted butter
filo pastry

Pre heat oven to 190.Chop the onion, celery and pepper. Grate the carrot and chop the potato. Heat some oil in pan and add the celery and onion. Fry gently for 5 minutes. Add the red pepper and carrot and cook for a further 2 minutes. Sprinkle the curry powder into the pan and cook for 3 minutes. Remove from heat. Mix the cooked potato into the pan and add the peas. Cut the pastry in 1/2 , brush one strip with melted butter and add a second sheet. Place a spoonful of mixture onto the middle of the pastry and brush the edges with butter.
Fold the pastry lengthways to form a triangle and then continue to fold keeping it as a triangle. Brush pastry with butter and bake for 15 minutes.

Chocolate Chip cookies

• 350g/12¼oz unsifted flour
• 1 tsp bicarbonate of soda
• 1 tsp salt
• 225g/8oz butter
• 175g/6¼oz caster sugar
• 175g/6¼oz soft brown sugar
• 1 tsp vanilla extract
• 2 eggs
• 1 bag chocolate chips & 1 bar of chocolate

Ice Cream -  Optional

1. Preheat the oven to 190C/375F/Gas 5.
2. In a bowl, combine the flour, baking soda and salt.
3. In another bowl, combine the butter, sugar, brown sugar and vanilla extract until creamy. Beat in the eggs. Gradually beat in the flour mixture. Stir in the chocolate.
4. Split the pliable dough into two halves, rolling each out into sausage shapes, approximately 5cm/2in in diameter. Wrap them in cling film and transfer to the refrigerator until ready to use.
5. When you are ready to bake the cookies, simply cut the log into slices 2cm/¾in thick and lay on a baking tray, widely spaced apart. Bake for 9-11 minutes.
6. Sandwich the 2 biscuits together with ice cream and dip the edges in melted chocolate.

Chicken Fajitas

Chicken breast

1 Red pepper, 1 yellow, and 1green pepper(half of each is fine)
  1 onion
1 Tin chopped tomatoes
Smoked paprika
Garlic granules
Chili powder
Tortillas

Thinly slice the chicken into strips, slice the onion into chunks and thinly slice the peppers,. Heat some oil in a pan and add the chicken, fry until golden and add the onions and peppers. Fry off until tender. Put in a dish and cover. Reheat the pan and add the tomatoes, paprika, garlic granules and a tsp of chilli powder. Simmer for 10 mins and season, add the chicken and peppers into the pan of sauce and cook for a further 10 minutes. Meanwhile place the tortillas onto a plate and cover with foil, place in the oven to warm.

Slice the avocado in half and remove the stone, scrape the avocado into a bowl and mash with a fork , chop your tomatoes and add to the bowl along with chopped coriander and chilli, and chopped onion. Add the juice of a whole lime and stir. season to taste. Serve with tortillas, tomato salsa , cheese, soured cream

Pizza

225g plain flour,2tsp fast-action yeast, 1tsp sugar
•1 1/2 tsp salt,Olive oil, for greasing,  1 tin chopped tomatoes
•1 onion,1 clove garlic,dried oregano
•grated mozzarella cheese, grated cheddar

1. Sift the plain flour into a large bowl. Stir in the yeast with the sugar and salt. Make a well in the centre and pour in 150ml tepid water. Quickly combine the ingredients with a wooden spoon to make a rough dough.
2. Dust a worktop with flour and knead the dough for 10 mins until smooth and elastic.
3. Put the dough in a lightly oiled large bowl, cover with clingfilm and leave to rise for 1 hour. Knead the dough for about 1 minute, then cut it in half. The dough can now be shaped into two pizza bases.
4. Heat a little oil in a saucepan and add the chopped onion, fry until just golden and add the chopped garlic. Cook for another minute and add the chopped tomatoes and herbs. Bring to boil then simmer for around 10 / 15 minutes.
5. Place a spoonful of the sauce onto the prepared pizza base and spread, you can add more if needed. Add the toppings of your choice and then the cheese and oregano. Drizzle with a little olive oil and cook for 20 / 30 minutes

Lemon Meringue with Raspberry Coulis

175g/6oz mascarpone   2 tbsp icing sugar
1 tbsp ready-made lemon curd   2 ready-made shortbread biscuits, crushed
2 tsp runny honey   2 free-range egg whites   2 tbsp caster sugar
For the raspberry coulis
100g/3½oz raspberries 30g/1oz icing sugar   2 tbsp hot water

To make the lemon meringue pie, mix together the mascarpone, icing sugar and lemon curd. Mix the crushed shortbread biscuits with the honey and press into a tin. Spoon the lemon curd mixture onto the biscuit and refrigerate.
Whisk together the egg whites and caster sugar until stiff peaks form and the mixture is glossy. Remove the lemon and biscuit mixture from the fridge and bake in the oven until browned, 5/10 minutes. Slide onto a plate. Spoon the meringue onto the pie and, using a mini blow torch, brown the meringue.To make the coulis, put the raspberries, icing sugar and hot water into a mini blender and blitz until smooth.
To serve, pour the raspberry coulis round the lemon meringue pie

Summer Chicken

  1 tbsp olive oil
  4 boneless skinless chicken breasts
  200g pack cherry tomatoes
  3 tbsp pesto
  3 tbsp crème fraîche (half fat is fine)
  fresh basil , if you have it

Heat the oil in a frying pan, preferably non-stick.
  Add the chicken and fry without moving it until it takes on a bit of colour.
  Turn the chicken and cook on the other side. Continue cooking for 12-15 mins
  until the chicken is cooked through. Season all over with a little salt and
  pepper.
  Halve the tomatoes and throw them into the pan, stirring them around for a
  couple of minutes until they start to soften. Reduce the heat and stir in the
  pesto and crème fraîche until it makes a sauce. Scatter with a few basil
  leaves if you have them, then serve with rice and salad or mash and broccoli.
Making it veggie Fry the tomatoes in the oil, add the pesto and creme fraiche
and serve over griddled halloumi slices or spoon over some spinach and
ricotta-stuffed ravioli.

Jam Roly Poly

225g Self raising flour
¼ tsp salt
125g Shredded suet
150ml water
3tbsp jam
1tsbp milk to glaze
1tsp Caster sugar

Preheat oven to 200c. Make the pastry by sifting the flour and salt into a large bowl. Add the suet and mix lightly, then add the water a little at a time and mix to form a soft pliable dough.
Turn the dough onto a lightly floured surface and knead until smooth. Roll the dough out in to a 9inch rectangle.
Spread the jam over the pastry leaving a border of 1cm all round. Fold the border over the jam and brush the edges with water.
Lightly roll the pastry up from the short side and seal the top edge. Press the ends together.
Turn the pudding upside down onto a sheet of greaseproof paper, tie the ends of the paper. Brush the pudding lightly with milk and sprinkle on the sugar. Bake for 30-40 minutes until risen and golden.

Pea and Ham risotto

Ingredients
12oz (350g) Italian short-grain risotto rice
4 thin slices lean cooked ham
1 large Leek,2 tablespoons virgin olive oil
½oz (15g) butter
2 pints (1.1 litres) chicken or vegetable stock
¼pint (150mI) dry white wine
3oz (75g) fresh or frozen peas
Salt and freshly ground black pepper
2oz (50g) freshly grated Parmesan cheese

Remove any fat from the ham and cut into thin slices and leave to one side. Finely chop the Leek. Heat the oil and butter in a large saucepan over a gentle heat and cook the onion for 5 minutes, until soft and golden .Mix the rice with the leek and continue cooking it over a moderate heat for 5-7 minutes, until the grains of rice begin to burst. Meanwhile, heat the stock.Stir the wine into the rice until it has been absorbed. Add ¼pint (150ml) of the hot stock. Mix well and cook over a moderate heat until the stock has been absorbed, stirring continuously. Continue cooking for 20 minutes, adding the remaining stock a little at a time, until the rice is tender yet firm and the texture is creamy. Add the peas with the last measure of stock and season to taste.Fold in the ham and l oz (25g) of the Parmesan. Divide the mixture between serving bowls, sprinkle with the remaining Parmesan and serve hot.

Pork Tenderloin with Cream Sauce

1 Pork tenderloin
small pot double cream
Sage Fresh or Dried
Chicken stock
Salt and Pepper
Butter

Thinly slice the tenderloin ( these can be bought for under £3 in any supermarket in the fresh meat aisle), heat the butter in a pan and add the pork and the sage, cook for a minute or 2 on each side and remove to a warm dish until ready to serve. Leave the remaining juices in the pan and add the stock, and season to taste, let the stock reduce by half and add the double cream. Place the pork back into the sauce and heat for a minute or 2. Serve with Duchess Potatoes.

Duchess Potatoes

Floury Potatoes
Butter
2 eggs
salt and pepper
nutmeg

Duchess Potatoes
Serves 4-6

1 Heat the oven to 220C/Gas 7. Peel 1.5kg floury potatoes and halve or
quarter if large. Boil in salted water for 12-15 minutes until tender.
Drain, then return to the pan over a low heat for a minute to remove excess
moisture. Mash well, using a potato ricer if possible.

2 Return the mash to the pan and place over a medium heat. Stir in 150g
butter and season with salt, pepper and a little grated nutmeg if you like.
Take the pan off the heat and mix in 2 beaten medium eggs. Spoon the
enriched mash into a large piping bag fitted with a 2cm fluted nozzle and,
while still warm, pipe into whirls on a greased baking sheet. Bake for 5-7
minutes until golden and crisp at the edges. An elegant accompaniment to
meat, poultry, game or fish.

Yule log

30g/1oz plain flour
30g /1oz cocoa powder
¼tsp of salt
3 large eggs, separated
¼ tsp of cream of tartar
110g/4oz caster sugar
2 drops almond essence
For the buttercream filling:
100g /3½ oz butter
150g/5oz icing sugar
55g/2oz cocoa powder
splash brandy or rum
caster sugar for, dusting
cocoa powder, for sifting

1. Preheat the oven to 180C/350 Gas 4. Grease a 23 cm x 33 cm Swiss
roll tin and line with baking parchment.
2. To make the sponge: sift the flour, cocoa and salt together and set
aside. Sprinkle a large piece of greaseproof paper with caster sugar
and set aside.
3. Put the egg whites in a clean bowl and whisk until frothy. Add the
cream of tartar and whisk until stiff. Gradually add the sugar until the
mixture forms soft peaks.
4. Place the sugar in a bowl and the egg yolks and whisk until pale and
thick. Add the almond essence.
5. Using a large metal spoon stir in the reserved flour and cocoa
mixture. Finally, lightly fold in the egg whites until well blended - take
care not to beat the air out of the mixture.
6. Spoon the mixture into the Swiss roll tin and level the top. Bake for
15-20 minutes or until sponge-like to the touch.
7. Turn the sponge onto the greaseproof paper dusted with caster
sugar. Peel away the baking parchment and roll the sponge with the
greaseproof paper inside. Leave to cool.
8. For the Buttercream:
9. Beat the butter in a mixing bowl until smooth and then gradually beat
in the icing sugar and cocoa powder. Add the brandy and mix well.
10. Once the sponge has cooled unroll it carefully and spread it with
half the filling and roll it up again - without the greaseproof paper
this time.
11. Spread the rest of the filling over the cake to cover it. Score it with a
fork to resemble a log and dust with cocoa powder. Decorate with a
sprig of holly.

Custard Danish

1 Block of Puff Pastry
2 Eggs
2Tbsp sugar
1 Tbsp Flour
1 Tbsp Cornflour
1/4 pint of milk
Vanilla Essence

Cream 1 egg yolk with 2 tablespoons of caster sugar until thick and pale. Blend 1 tablespoon of flour and cornflour with a few drops of vanilla essence and a little milk taken from 1/4 pint. Heat the reamining milk until almost boiling and pour onto the egg mixture, stirring. Return to the pan and stir over a low heat until the mixture boils. Stiffly whisk 1 egg white and fold into the custard. Cook for a further 2- 3 minutes and cool before using.

Roll out the puff pastry and trim into 3 inch squares, spoon some custard into each square and leave until risen. Glaze with beaten egg and bake until golden( around 10 minutes.) Cool and decorate with icing. This makes around 25 pastries.

Badgework cooking this friday 15th October !!!!!

chicken breast
chicken stock
1 large potato
flavourings & seasonings
Small pot double cream
extras such as mushrooms or bacon

Please do not forget to bring your ingriedients

Carrot cake muffins

165g Flour
3 eggs
200g soft brown sugar
180ml Vegetable oil
1tsp Vanilla extract
270g grated carrot
1tsp cinnamon
1tsp baking powder
pinch of salt

Optional
Sultanas
Chopped pecan or walnuts

For the Icing you will need:  60g cream cheese
                            30g butter
                            1tsp vanilla extract
                            190g icing sugar

Beat the eggs and sugar together, stir in the oil, vanilla and carrot. Sift the flour, cinnamon, salt and baking powder into a seperate bowl and slowly fold into the wet mix.

Once all is combined place into muffin cases( you can do this using an ice cream scoop as it gives the right amount and a nice dome to the muffin)

Bake in the oven at 175 for 15-  20 minutes. Cool on a rack.

To make the icing :

Beat the butter and cream cheese togther and then add in the icing sugar and vanilla, beat until combined. You can chill this until required.

Millionaire’s Shortbread

For the base : 8oz Plain Flour
              4oz Butter
              2oz Caster Sugar

For the Caramel filling : 5oz butter
                      5oz Soft brown sugar
                      i small can condensed milk

For the topping :  4oz plain Chocolate
                  1/2 oz butter

Cream together the butter and sugar until light and fluffy. Add the flour and stir until the mixture begins to bind together. Knead until smooth, press evenly into the tin and prick with a fork. Bake for 25-30minutes or until golden and firm. Allow to cool in the tin.

Place the butter and sugar in a small saucepan and heat gently, stirring until the sugar has dissolved. Add the condensed milk and bring to the boil. Simmer and stir until a thick golden caramel is created. Allow to cool very sightly and then spread over the base.

For the topping melt the chocolate and butter in a bowl over simmering water. Pour over the cooled caramel. Chill and cut into slices.

Cream Puff

Pack puff pastry
jam
Double Cream
Icing sugar

Roll out the pastry to fill an average sized roasting tin, bake in the oven until crisp and golden and puffed up. once it is cool slice the pastry in half so that there is a top and bottom ,coat the bottom with melted jam, and top that with whipped double cream, put the top on and coat with an icing mix.

Apple & Vanilla tart

375g pack puff pastry , preferably all-butter
5 large eating apples - Cox’s, russets or Elstar
juice of 1 lemon
25g butter , cut into small pieces
3 tsp vanilla sugar or 1 tsp vanilla extract
1 tbsp caster sugar
3 rounded tbsp apricot conserve

1.Heat oven to 220C/fan 200C/gas 7. Roll out the pastry and trim to a round about 35cm across. Transfer to a baking sheet lined with parchment paper.
2.Peel, core and thinly slice the apples and toss in the lemon juice. Spread over the pastry to within 2cm of the edges. Curl up the edges slightly to stop the juices running off.
3.Dot the top with the butter and sprinkle with vanilla and caster sugar. Bake for 15-20 mins until the apples are tender and the pastry crisp.
4.Warm the conserve and brush over the apples and pastry edge. Serve hot with vanilla ice cream or crème fraîche.

Cheese & Onion Rolls

Wright’s cheese & onion Bread mix from any supermarket
Lukewarm water

Empty the pack into a bowl, add the correct amount of lukewarm water and mix, knead on a floured surface for at least 5 / 10 minutes , leave to rise for approx 30/45 mins. Once the dough has risen mould into rolls and cook for 15 minutes.

Carrot & Coriander soup

1 tbsp vegetable oil
1 onion, sliced
450g/1lb carrots, sliced
1 tsp ground coriander
1.2 litresl/2 pints vegetable stock
large bunch fresh coriander, roughly chopped
salt and freshly ground black pepper

1. Heat the oil in a large pan and add the onions and the carrots. Cook for 3-4 minutes until starting to soften.
2. Stir in the ground coriander and season well. Cook for 1 minute.
3. Add the vegetable stock and bring to the boil. Simmer until the vegetables are tender.
4. Whizz with a hand blender or in a blender until smooth. Reheat in a clean pan, stir in the fresh coriander and serve.

Garlic & Rosemary Focaccia

450 g (1 lb) strong white (bread) flour

1 tsp salt

1 sachet easy-blend dried yeast, about 7 g

4 tbsp extra virgin olive oil

300 ml (10 fl oz) tepid water

1 tsp Garlic Granules & 1 Tsp Rosemary (Fresh or Dried)

1. Put the flour into a large bowl and stir in the salt and yeast. Make a well in the centre and pour in 3 tbsp of the olive oil and the tepid water. Gradually mix the flour into the oil and water, using a wooden spoon at first, then by hand, to make a slightly sticky dough.
2. Turn the dough out onto a floured surface and knead for about 10 minutes or until smooth and elastic. by turning, punching and folding it to prevent it from sticking. Sprinkle the surface with a little extra flour if necessary, but try not to add too much as this will make the dough dry.
3. Shape the dough into a ball and slap it onto a greased baking sheet, then roll it out (or push it out with your hands) into a round. Cover loosely with a clean tea-towel, tucking the ends under the baking sheet, and leave in a warm place for about 45 minutes or until the dough has double 1/2 in thickness.
4. Towards the end of the rising time, preheat the oven to 230ºC (450ºF, gas mark 8). Uncover the bread. Pour a little hand-hot water into a cup, then dip your fingers into the water and press into the risen dough to make deep dents all over the top; wet your fingers each time, to leave the top of the loaf moist. Drizzle the remaining olive oil over the bread and sprinkle with the Garlic Granules and Rosemary.
5. Bake the focaccia for about 15 minutes or until golden brown. Transfer to a wire rack to cool for 15 minutes, then wrap it in a clean tea-towel to soften the crust. Serve warm or allow to cool completely. The bread can be kept in a polythene bag for up to 2 days.

Baked Alaska

A home baked plain sponge or a shop bought Madeira cake
ice cream a 500g tub would be adequate
3 medium egg whites
125g caster sugar
FOR THE CUSTARD
3 egg yolks
1 fresh vanilla pod
225ml milk
80g caster sugar

slice the sponge and arrange it onto an ovenproof dish. Put the ice cream on top of the sponge or form into a mound over the sponge, carefully place this into a freezer until required. Whisk the egg whites until they are stiff and gradually add the sugar until the whites are smooth and stiffly peaking. Get the prepared base from the freezer and spread the meringue over the ice cream with a palette knife making sure that the ice cream is sealed inside. You can cook it straight away or place the whole thing back into the freezer until it is needed. cook in a pre heated oven 220c gas mark 7 for 3 -4 minutes until the meringue starts to turn golden.

For the custard
Pour the milk into a pan, split the vanilla pod and scrape out the seeds, add both the seeds and pod to the pan and bring just to the boil. remove from heat until required. Put the egg yolks into a large bowl with the caster sugar and whisk until thick and pale.
Pour the vanilla infused milk through a sieve onto the whisked egg, stirring well. Remove the vanilla pod (you can wipe it off and pop into a pot of caster sugar to make vanilla sugar). Wash out the pan and place the egg mix back into it. Put it back on a low heat and cook slowly, stirring continuously with a wooden spoon until it has thickened. You can test to see if it is ready by running a finger through it on the back of a wooden spoon, if it leaves a clear straight line it’s ready..

Chicken Meat Balls

Pack chicken Breast
Smokey bacon or Lardons
1 large Onion
1 large Carrot
2 cloves garlic
Fresh or dried Herbs of your choice
Breadcrumbs (fresh or frozen)
1 Egg

Put the onion and carrot in a food processor (if you have 1) or finely dice them both, add the garlic and the chicken and whizz until smooth, add the herbs, bacon and a handful of bread crumbs and whizz again finally add the egg and whizz until all is combined. If you do not have a food processor you may be able to get your butcher to mince the chicken for you or you can also use minced turkey. Take a good dessert spoonful of the mix and roll them in your hands. Fry in a little oil until cooked all the way through and serve with a tomato sauce and pasta. Enjoy !