We thought it might be nice to share our isolation recipes. I am sure many of you have been busy cooking and baking during this time so give some of the recipes a go.

Pork in Cider and Orange

Courtesy of Jan Kemsley

4 Pork Loin Chops – all fat trimmed
1 Onion – sliced
3 Carrots – peeled and sliced
6 close cup mushrooms – sliced
Mustard – Dijon or English
Brown Sugar – preferably demerara
1 Small Carton of Orange Juice
1 Can of Cider
Salt and Pepper
Plain Flour
1 tbsp Oil

Method

  1. Heat oven to 180°C.
  2. Soften onion in oil in non-stick frying pan.
  3. Put all the veggies in base of an ovenproof dish.
  4. Spread each side of pork loin with mustard and coat generously with brown sugar.
  5. Brown in frying pan until sugar caremelises,  place on top of vegetables in dish.
  6. Add flour to pan to make a roux and add cider and orange juice to make a sauce.
  7. Pour over meat and vegetable, cover and cook for 40 mins.  Serve with potatoes and more vegetables of your choice.

Kunzle Cake

Courtesy of Angela Tilly from her mother’s recipe collection.

¼lb margerine (I used butter)
1 tablespoon sugar
1 tablespoon chocolate powder
3 tablespoons syrup (I used agave nectar as I didn’t have syrup)
½lb biscuits crushed to powder (I used digestive)

Method

  1. Melt margerine, sugar, chocolate powder and syrup in a saucepan over gentle heat. Do not boil. When completely dissolved, add biscuits crumbs.
  2. Mix thoroughly. Put in a greased, lined (non-stick) tin. Leave to set in a cool place.
  3. Coat with chocolate icing.

Chocolate icing

(The quantities are guesswork. I do not have a recipe)

200g bar of Belgian dark chocolate
butter
icing sugar

Melt the chocolate and butter in a bowl over a saucepan of boiling water. Gradually stir in the icing sugar and whisk until smooth and completely blended.

Shutdown Stock

Courtesy of Rosemary Mulady who says: “My cousin was a cook in the navy during the war and they always had a stockpot on the go just like my freezer version so this recipe is older than 75yrs!”

Keep a bag in the freezer and put into it all vegetable peeling and trimmings. So the ends of onions and carrot or celery tops and bottoms, lemon grass trimmings – everything!

If you are vegetarian leave it at that, if you are a carnivore/pescatarian put the bones and skin of whatever you have eaten in there. When the bag is full or you have run out of space boil it all up and simmer for a couple of hours.

Drain all the tock, throw out the debris or even better recycle them to someone’s hens as they love it  – they are omnivores.

Use the stock as stock – much better for you than a stock cube or as a base for soup – dice up more veg, add a handful of rice or barley or split peas and herbs of your choice. Simmer till they are cooked and voila almost free, really good for you soup.

Chicken and Sweetcorn

Courtesy of Rosemary Mulady

From Campbell’s soups 50yrs ago and never bettered

Into a large saucepan put:

1 tin creamed sweetcorn
1 tin Sweetcorn drained
1 tin Campbell’s condensed mushroom soup
Mix well.
Add as many chicken pieces as you need, it easily copes with 10 thighs. Push them in any old how.

Cook for about an hour at 180°C, bottom oven Aga.

Serve with baked potato or rice to sop up the juice or your husband will drink it as it makes lots of juice!
Add no salt or pepper.

If you can’t find creamed sweetcorn then just mash or liquidise a normal tin.

Coq au Vin

Courtesy of  Angela Tilly

750 ml medium to full-bodied French red wine (Côtes du Rhône)
1 tbs vegetable oil (extra-virgin olive oil)
chicken: 4 drumsticks and 4 thighs (skin on)
200g pack Waitrose Danish Smoked Lardons (green streaky bacon)
12 shallots, peeled and left whole (baby onions)
2tbs flour
4 cloves garlic, chopped
several sprigs fresh thyme
2 fresh bay leaves, torn
300ml hot chicken stock
250g cup mushrooms, cleaned and halved (Chestnut mushrooms)

Method

  1. Boil wine in a medium pan for about 5 minutes, or until reduced by a third.
  2. Heat the oil in a large heavy-based saucepan with a lid. Add the chicken and fry for 8-10 minutes, or until skin is well browned, turning frequently. Remove with a slotted spoon, drain on kitchen paper and set aside.
  3. Add the bacon and shallots to the pan and fry for 4-5 0minutes, or until lightly browned, then stir in the flour and continue cooking for a further minute.
  4. Return chicken to the pan with the garlic, thyme, bay leaves, reduced wine and stock. Bring to the boil, cover and simmer gently for 45 minutes to 1 hour, or until chicken is thoroughly cooked and the juices run clear when pierced with a sharp knife.
  5. Add the mushrooms and cook for a further 10 minutes. Season. Serve with boiled carrots, steamed green beans and mashed potatoes.

 

Stuffed Mushrooms

2 small handfuls of bread crumbs (I used gluten free)
1 small handful of pecorino grated
4 leaves of mint finely chopped
Small handful of parsley finely chopped
1tsp Garlic Puree
2 grinds of pepper
Small drizzle olive oil
2 Portabello Mushrooms

  1. In a bowl Stir all ingredients in a bowl, stuff into the mushroom and bake 180 degrees for 25 – 30 minutes.

 

Cherry Tomato Pasta Sauce

Courtesy of Abi Bergan Gander

20 Cherry Tomatoes (any shapes , colours etc)
2 Garlic Cloves (or 1 large )
½ to 1 Red Chilli (to taste)
1 tbsp Tomato Puree
6 Basil Leaves and 2 stalks
1 tbsp Olive oil
Salt and pepper

Method

  1. Place 10 Cherry tomatoes into a small roasting dish drizzle with olive oil and a little salt. Place in oven on 150 Degrees, for 10 to 15 minutes until the tomatoes just start to pop.
  2. Thinly slice the garlic and Chilli, add the rest of the oil (about half) to a large frying pan, allow the garlic to slightly darken (this adds a beautiful smoky flavour).
  3. Chop up the rest of the tomatoes, add these to the frying pan with the basil stalks the tomato puree and 100 ml of water … allow this to simmer for 10 minutes while you cook some spaghetti, if the sauce becomes too thick add in some of the pasta water, season to taste.
  4. Tear the basil leaves and stir in the roasted tomatoes the basil leaves and add the pasta to the sauce stir through and serve.

 

Green bean Salad

Courtesy of Abi Bergan Gander

200g green beans, trimmed.
1 shallot, finely chopped
Small handful of parsley chopped
4 anchovies (in olive oil ideally) chopped
Lemon zest and juice
1tbsp good olive oil
1 tbsp Parmesan/Pecorino grated
(optional Sundried tomatoes)

Method

  1. Bring beans to the boil for 5 minutes, then drain and plunge into cold water.
  2. In a separate bowl mix all other ingredients together, add and mix the beans in and then serve.

I have added in griddled peppers, griddled courgette, peas or broad beans, which have all worked well in the past.

 

Traditional Bacon Roly poly but this time baked

(Courtesy of Abi Bergan-Gander)  Serves 4 to 6 people
8 pieces of smoked bacon (could use ham or unsmoked)
1 white onion roughly chopped (I use large)
1 tablespoon mustard (I use English)
1 beef stock cube
120g suet
Cold water
240g flour (self raising or plain work just as well )
Black pepper
Optional
Small handful of cheese cubes
Mushrooms chopped
Method 
  1. Mix suet and flour together in a bowl and using your fingers rub the suet into the flour then gradually add enough cold water to bring together into a dough. If too sticky add a little flour until you could roll the dough out
  2. Flour your surface (I do this on parchment paper to avoid too much mess) roll the dough out to a square about 30cm by 30 cm ( doesn’t matter if it’s not perfect just try to avoid tearing it )
  3. Spread the mustard over the dough then place the bacon lengthways across the dough. Sprinkle the onion (mushrooms and cheese if using) over the bacon .. a couple of grinds of pepper and then crumble the stock cube over
  4. Now from the edge nearest to you start rolling up the dough (like a Swiss roll or roulade, and the parchment if using can help!) Once you have a nice sausage which should be relatively tight fold in your open ends and place on to a baking tray on baking parchment or grease proof paper into an oven at 180 degrees for 30 to 45 minutes ..  check the middle is piping hot with a knife and the top should have a nice light brown with a slight crust to it
  5. Cut into slices.
I Serve with green veggies and beef gravy.
You can fridge this and reheat in the oven (wrapped in foil) or in a microwave. You can also freeze it once cooked and then it makes a lovely evening meal that’s super quick

Wild Garlic and Cheese Scones

(Courtesy of Heather Dewhurst)

500g Self raising flour
4 tsp baking powder
¼ tsp salt
200g butter
250g grated cheddar cheese
200 ml milk
2 large handfuls chopped wild garlic leaves

Heat the oven to 220c/425f/Gas 7. Lightly grease a baking sheet.

Method

  • Mix together the flour and salt and rub in the butter.
  • Stir in the cheese and chopped garlic, then the milk to get a soft dough
  • Turn on to a floured work surface and knead very lightly. Pat out to a round 2cm/3/4in thick. Use a 5cm/2in cutter to stamp out rounds and place on the baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up.
  • Brush the tops of the scones with a little milk. Bake for 12-15 minutes until well risen and golden. Cool on a wire rack.

TIP: Do not twist the cutter when cutting the scones and do not brush the sides of the scones as both of these actions will prevent rising!

Salmon and Pasta with chilli and garlic

(Courtesy of Andrew and Lyn Telford)

Serves two

A couple of smoked salmon fillets (one per person should more diners be present). Unsmoked cooked fillets will also work if you prefer
A good glug of olive oil
Chilli flakes to taste
A clove of garlic duly chopped
A handful of fresh pasta. We like Tagliatelle
Salt and pepper
Fresh lemon juice
Grated parmesan cheese
Handful of fresh herbs. Whatever’s available but basil is a favourite in this kitchen

Method

  • Put on a pan of salted water to boil for the pasta.
  • Put the olive oil, chilli flakes and garlic in a pan and heat gently.
  • Break up the salmon fillets by hand and drop them in the heated oil. Stir gently to combine the flavours whilst the pasta cooks.
  • The pasta will take no more than 3-4mins and when strained and in trendy bowls, stir in the salmon, chilli and garlic sauce.
  • Finish with a generous shower of parmesan cheese, freshly torn basil and the squeeze of half a lemon.

TIP: A decent glass of your favourite wine is always recommended

Sage, garlic and white wine butter beans 

(Courtesy of Barry Mulady)

Serves 4-6 and keeps well in the fridge.  Takes about an hour.

150ml rapeseed or light olive oil
4 onions, peeled and finely sliced
8 garlic cloves, peeled and finely sliced
Large handful of sage leaves, picked but keep the stalks
2 bay leaves
3 x 400g tins of butter beans
500ml white wine
Grated zest of 2 lemons

Method

  • Heat the oil in a deep wide pan and stir in the onions, garlic, sage leaves and their woody stalks and the bay leaves. Gently sweat for 20-25 minutes stirring occasionally.  You want the onion and garlic to be golden in colour; if they stick add a splash of water.
  • Add the beans including the juice from the tins, crushing a handful to thicken the sauce.
  • Add the wine, a good pinch of salt and enough water to cover (if the wine doesn’t cover).  Bring to a rapid boil then reduce to a simmer for 20-25 minutes.
  • Add the lemon zest and check for seasoning – it might need a splash of lemon juice and/or more salt.
  • Remove the sage stalks and bay leaves and crush a few more beans if it need to be thickened.  Add a swirl of oil to finish.

Serve with toasted sourdough bread as a snack/starter or with sausages, lamb chops or anything, really.  This recipe sounds bland but is actually delicious.  Reheats well and is possibly better after a night in the fridge.

Birthday Pasta

(Courtesy of Giles and Jen (The Telford’s son and daughter in law from Ontario, Canada))

(serves 4)

Mix together all of the following ingredients in a big bowl:-
2 cans drained tuna
Cup of chopped olives (more if you want)
1 or 2 cups of cherry tomatoes (sliced lengthways)
Good handful of chopped basil (more if you want)
1/2 to 1 diced red onion (optional)
Juice and zest of 1 lemon
Bunch of chilli flakes (to taste)
BIG glug of olive oil
1/4 cup red wine vinegar (more if you want)
1-2 avocados, cut into bite sized pieces
A generous amount of milled black pepper

Method

  1. Cook and drain pasta
  2. Put pasta back in pot and mix with ingredients (not necessary to heat, but you can if you wish)
  3. Serve with grated parmesan cheese

A good red is again, optional and recommended!!

 

 

Easy Peasy Sausage Rolls

(Courtesy of Tracy Atchison)

I love these sausage rolls because they are so quick and easy. If you keep stocks in the freezer you can rustle them up for any occasion. Download the recipe and step-by-step instructions.