Sunday, 30 October 2016

Braised red cabbage with apple

Serves 6 (serves 2)

2½ lb red cabbage (small)
2 medium onions, sliced (one)
2 medium cooking apples, cored and chopped (one)
2 level teaspoons of suger (one)
bouquet garni
2 tablespoons of red wine vinegar ( one )
1 oz butter ( half an ounce)

  1. Shred cabbage. Discard coarse stalk and leaves
  2. Layer the cabbage in a 6 pint casserole with the onions, apple, sugar and seasoning. Put bouquet garni in centre and pour over 2 tablespoons of water and the vinegar
  3. Cover tightly and cook in oven at 200°C for 1 hour
  4. Remove the lid and cook for a further 30 minutes, until liquid has evaporated. 
  5. Add butter and toss 

Tuesday, 14 January 2014

Banana loaf

2 cupfuls self raising flour
1 teaspoon bicarb of soda
1/4 teaspoon  baking powder
1 cupful caster sugar
2 ounces (50 g) butter or soft baking margarine
3 bananas mashed
1 egg beaten
2 tablespoons sultanas
Optional : small quantity chopped walnuts


Rub butter into flour
Add all dry ingredients, bananas and egg
Put into greased or lined loaf tin (200 x 90 x 60mm or 8 x 3½ x 2½ inches)
Bake approx 1 hour at 180C (350F, gasmark 4) or 160C (325F, gasmark 3) fan oven until a skewer comes out clean.

A nice way of using up overripe bananas

Thursday, 22 March 2012

Celery and stilton soup

Ingredients
40g (1½ oz) butter or margarine
4 celery sticks, trimmed and chopped (cubes of 5 - 10 mm)
45 ml (3 tablespoons) flour
300 ml (½ pint) milk
600 ml (1 pint) chicken stock
165 g (6 oz) stilton cheese, crumbled.

  1. Melt the butter in a saucepan, add the celery and cook gently for about 5 minutes, until softened but not coloured
  2. Stir in the flour and cook gently for 1 minute, stirring. Remove from the heat and gradually stir in the milk then the stock. Bring to boil, cover and simmer for about 15 minutes until the celery is tender
  3. Gradually add the stilton and stir in until melted. 
Please bear in mind that Stilton cheese is very salty, and no salt needs to be added.

Sunday, 28 February 2010

Parsnip and walnut cake with citrus icing

Parsnip and walnut cake
175 g  plain flour
5 g baking powder
5 g bicarbonate of soda
5 g ground cinnamon
pinch of salt
175 ml sunflower oil
175 g caster sugar
3 large eggs
175 g grated raw parsnip
60 g chopped walnuts
80 g sultanas
zest of one lemon

Sieve the flour, baking powder, bicarbonate of soda, cinnamon and salt together.
Place the oil and sugar in a large bowl, beat with an electric whisk then add the eggs one at a time until all are combined.
Fold in the dry ingredients, then the parsnip, the walnuts, the sultanas and the lemon zest.
Grease and flour a 25 cm diameter cake tin, pour in the mixture and cook in the over at 180C / gas mark 4 for 45 minutes, then reduce the temperature to 170C / gas mark 3 and cook for another 20 minutes.
It may be necessary to cover the tin with baking paper if it appears to be cooking too fast
Remove the cake from the oven and let it cool for 5 minutes in the tin, then remove from the tin and allow to cool on a wire rack.

Citrus icing
100 g unsalted butter at room temperature
175 g icing sugar
zest of 1 lemon
zest of 1 orange
juice of half a lemon
25 ml milk

Place the butter and icing sugar in a bowl and cream together, then add the zests and lemon juice.
Add the milk until you achieve a spreadable consistency, then spread evenly over the cooled parsnip and walnut cake.

Modified 29 November 2013

Friday, 25 January 2008

Haggis

Ingredients
1 sheep's stomach bag and pluck (heart, liver, lungs and windpipe)
250g-1kg/½lb-2lb pinhead oatmeal, or a mixture of medium and pinhead
125g-500g/4oz-1lb suet, finely chopped
4 onions, finely chopped
2-4 tbsp salt
1 tsp freshly ground black pepper
1 tsp dried mixed herbs, or 2 tsp chopped fresh herbs

Method

1. Begin the day before you want to cook the haggis. Wash the stomach bag in cold water, scrape and clean well. Place into a large bowl of clean, cold water.

2. Wash the pluck and place it into a pan of boiling water. Let the windpipe lie over the side of the pan and place a small jar underneath to catch the drips. Simmer gently until all parts are tender - this depends on the age of the animal but is usually between one and two hours.

3. Place the cooked pluck into a large basin, cover with the cooking liquid and leave overnight.

4. The next day, preheat the oven to 180C/350F/Gas 4.

5. For the stuffing, spread the oatmeal out on a baking sheet. Transfer to the oven and toast for around ten minutes, or until thoroughly dried out but not browned.

6. Drain the pluck, reserving the cooking liquid. Cut the windpipe off and discard, along with any skin and black parts. Chop or mince the heart and lungs and grate the liver. Place into a large bowl and mix well.

7. Add the toasted oatmeal, suet, onions, salt, pepper, herbs and about 570ml/1 pint of the liquid the pluck was boiled in and mix well.

8. Drain the stomach bag. Fill the bag to just over half full with the stuffing mixture. Press out the air, sew up the top of the bag and prick with a long needle.

9. Place the haggis into boiling water and simmer for three hours, pricking with aneedle again when it swells. Alternatively, the bag may be cut into several pieces to make smaller haggis, in which case cook for only 1½-2 hours.

10. Serve hot with 'neeps', 'tatties' and a glass of good blended whisky.

Monday, 31 December 2007

New Year buns

For about 20 - 30 buns

500 g / 1 lb wheat flour
500 ml / 1 pint water
1 oz / 30 g sugar
40 g / 1½ oz yeast
1 teaspoon cinnamon
a few drops of lemon juice
100 g raisins
50 g freshly and finely chopped apple

Dissolve the yeast in the water and briefly mix. Add flour and gently mix with the mixer at the lowest possible power. Mix the raisins, apple, sugar and condiments and allow to rise for 45 minutes. Scoop the mixture with a large spoon, and slide it into hot oil (180C), allow to bake for 6 minutes, or until brown. You need to turn the bun in the oil half way through the baking process.

Serve with icing sugar sprinkled on top.

Wednesday, 18 July 2007

Ceann Cropaig

Had another addition to my Recipe Book journal:

Ceann Cropaig

Ingredients

1 medium / large cod
Cod is not easily available these days; 2 small haddocks or ling will do as well
liver of the same fish, chopped finely
enough fine oatmeal to make a binding mixture
rough salt to taste  

Required utensils
one large pan
a pudding bowl
grease proof paper / aluminium foil
string  

Method
Clean the head of the cod
Stuff the mixture of liver, oatmeal and rough salt into the head.
Sprinkle with flour or dry oatmeal to seal
Cover with grease-proof paper and tie with cotton or string
Place the remainder of the fish in a large pan and add water until it just covers the fish. Bring the water to the boil
When boiling point is reached, place the prepared head in the pan. The water should come halfway up the head
Reduce heat and simmer gently for 20 or 30 minutes depending on the size of the fish
Any surplus of the liver/oatmeal mixture can be placed in a pudding bowl in the water alongside the boiling fish and head, allowing water to come halfway up the side of the bowl  

Local variations
Finely chopped onions are added to the liver/oatmeal mixture in some districts