Scotch Eggs

Ingredients:

6 large eggs

1 cup all-purpose flour

1 cup Panko breadcrumbs

1 Pound English Pork Sausage

¼ Cup Minced Onion

1Pinch Ground Mace

½ Teaspoon Fresh Thyme, Chopped fine

Vegetable oil (for frying)

Kosher salt, freshly ground pepper

Steps:

1.       Place 4 eggs in a small saucepan; add cold water to cover. Bring to a boil and cook 5 minutes; remove from heat, cover, and let stand for 3 minutes. Carefully drain, then fill pan with ice water to cool eggs. Gently crack shells and carefully peel under cold running water. Place eggs in a bowl of cold water; cover and chill until cold.

2.       Place flour in a wide shallow bowl and add Panko breadcrumbs to another wide shallow bowl.

3.       Add Minced Onion, Thyme, and Mace to the English sausage, and mix well.

4.       Divide sausage into 4 equal portions. Pat out 1 portion of sausage into a thin patty over the length of your palm.  

5.       Lay one egg on top of sausage and wrap sausage around egg, sealing to completely enclose. Repeat with remaining sausage and eggs.

6.       Whisk remaining 2 eggs in a medium bowl to blend. Working gently with 1 sausage-wrapped egg at a time, dip eggs into flour, shaking off excess, then coat in egg wash. Roll in breadcrumbs to coat.

7.       Heat deep fryer to 350°F. Fry eggs, turning occasionally and maintaining oil temperature of 350°, until sausage is cooked through and breading is golden brown and crisp, 5–6 minutes. Use a slotted spoon to transfer eggs to paper towels to drain. Season lightly with salt and pepper to taste.

English Style Fish and Chips with Mushy Peas

Ingredients:

Mushy peas:
2 tablespoons unsalted butter
8 ounces marrowfat peas, soaked, and cooked if using dried
½  teaspoon fresh mint, leaves picked and chopped
¼ teaspoon fresh lemon juice
Sea salt and freshly ground black pepper

Beer Batter:
½ teaspoon sea salt
1 teaspoon freshly ground black pepper
8 Ounces  white fish fillets, (Cod, Haddock or Grouper work great)
8 Ounces AP  flour, plus extra for dusting
• 285ml pint good cold beer
3 heaping teaspoons baking powder

Canola oil for deep-frying

Chips:

2 Pounds Yukon Gold Potatoes, peeled and cut into chips (Small Wedges)

Steps:

1.       To make your mushy peas, put the butter in a medium saucepan with the peas and the chopped mint. Put a lid on top and simmer for about 10 minutes.

2.       Add the lemon juice to the peas and adjust seasoning with salt and pepper.

3.       Mash the peas up in a food processor, or by hand until they are thick and perfect for dipping your fish into. Keep them covered, over warm heat while you cook your fish and chips.

4.       Pour the Canola oil into your deep fat fryer or a large frying pan and heat to 375°F.

5.       Mix the salt and pepper together and season the fish filets on both sides. Allow to rest 10 minutes as this will help to remove any excess water from the fish.

6.       To make the batter mix the flour, beer and baking powder together until nice and shiny. The texture should be thick enough to coat the fish.

7.       Dust each fish filet in seasoned flour, then dip into the batter and allow any excess to drip off.

8.       Holding one end, lower the fish filets into the oil one by one, carefully so you don't get splashed – it will depend on the size of your fryer how many fish you can do at once. Cook for 4 minutes or so, until the batter is golden and crisp.

9.       Place the fish on a baking tray and put them in the oven for 5-7 minutes at 350°F to finish cooking while you fry the chips.

10.   Parboil your potatoes in salted boiling water for about 4 or 5 minutes until softened but still retaining their shape, then drain and leave to steam until completely dry.

11.   When all the moisture has disappeared, fry the potatoes in the oil that the fish were cooked in at 350°F until golden and crisp.

12.   When the potatoes are done, drain them on a paper towel, season with salt, and serve with the fish and mushy peas.

Sweet Potato Pie

Pie crust:
6 oz. (1-1/3 cups) unbleached all-purpose flour
1/2 tsp. granulated sugar
1/2 tsp. kosher salt
3 oz. (6 Tbs.) cold unsalted butter, cut into 1/2-inch pieces
1 oz. (2 Tbs.) cold vegetable shortening, cut into 1/2-inch pieces
3-1/2 Tbs. ice water; more as needed

Filling:
2 medium-to-large sweet potatoes (12 to 14 oz. each)
1 cup half-and-half
3 large eggs
3/4 cup packed light brown sugar
2 tsp. dark rum
1-1/2 tsp. ground ginger
1-1/2 tsp. ground cinnamon
1 tsp. pure vanilla extract
1/2 tsp. kosher salt
1/4 tsp. ground cloves
Pinch ground nutmeg
Pinch freshly ground black pepper
 Crème Diplomat for serving (optional)

Steps:

1.       Combine the flour, sugar, and salt in a large bowl. Add half of the butter. Using your hands, gently toss the butter to coat each piece with flour. Using a pastry blender, cut the butter into the flour until the mixture has a crumbly texture. Add the remaining butter and the shortening, gently toss, and quickly cut again until the larger pieces are about the size of peas.

2.       While tossing the mixture with your hand, sprinkle the ice water on top. Continue to toss between your fingers until moistened evenly. The dough should look shiny but hold together when gently squeezed in the palm of your hand. If not, add a little more water. Gather the dough into a ball—don’t knead it, just squeeze it into one solid mass. Press the dough into a flat disk and wrap tightly in plastic film. Refrigerate for at least 2 hours or up to 2 days.

3.       Roll out the dough to approximately 1/8-inch-thick on a lightly floured surface, 12 to 13 inches in diameter.

4.       Gently fit the dough into a 9-inch pie plate, being careful not to stretch it. Trim the edge to allow 1/2-inch overhang.

5.       Fold the dough under to create a thick edge—if some areas are uneven, use the trimmings to bulk them up. Crimp the edge.

6.       Dock the dough all over with a fork. Cover and refrigerate until firm, at least 1 hour or overnight.

7.       Position a rack in the center of the oven and heat the oven to 425°F.

8.       Line the pie shell with parchment or foil and fill with pie weights or dried beans. Bake until the edges are just beginning to turn golden, about 15 minutes.

9.       Carefully remove the parchment and weights and reduce the oven temperature to 375°F.

10.   Continue to bake the crust until the bottom of the crust looks dry and is just beginning to turn golden, 10 to 15 minutes more. Cool completely on a wire rack.

11.   Raise the oven temperature to 400°F. Pierce each potato once to allow steam to vent and bake on a rimmed baking sheet until tender, about 1 hour. Let cool.

12.   When the potatoes are cool enough to handle, peel them and cut away any dark spots. Pass the potatoes through a food mill or potato ricer; you’ll need 2 cups. (The potatoes can be prepared to this point up to a day ahead. Refrigerate and return to room temperature before continuing with the recipe.)

13.   Put the potato purée, half-and-half, eggs, sugar, rum, ginger, cinnamon, vanilla, salt, cloves, nutmeg, and pepper in a blender and blend until well combined, 1 to 2 minutes.

14.   Transfer the sweet potato mixture to a 3-quart saucepan and warm just slightly (to about 100°F) over medium-low heat, stirring constantly, about 2 minutes.

15.   Pour the filling into the baked pie shell and bake at 400°F until just set in the center, 25 to 30 minutes.

16.   Transfer to a wire rack and let cool completely. Slice and serve with a generous portion of Crème Diplomat or whipped cream.

Linzer Torte

Ingredients

2 cups all-purpose flour

2 cups ground hazelnuts

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 teaspoon ground cinnamon

1/8 teaspoon salt

1 pinch ground cloves

1 cup cold unsalted butter

2 eggs, lightly beaten

1 teaspoon grated lemon zest

1 1/2 cups raspberry preserves

Confectioners' sugar

Steps:

1.       In a bowl, combine the first seven ingredients.

2.       Cut in butter, using a pastry blender or knife, until mixture resembles coarse breadcrumbs.

3.       Add eggs and lemon zest; stir until mixture forms a ball. Cut finished dough into 4 equal pieces. Cover and refrigerate for 3-4 hours or until chilled.

4.       Remove two portions of dough from refrigerator; press each into an ungreased 9-in. fluted tart pan with removable bottom. Spread 2/3 cup jam over each.

5.       Between two sheets of lightly floured parchment paper, roll one portion of remaining dough into a rectangle. Cut six 1-in.-wide strips; arrange in a lattice design over jam.

6.       Repeat with remaining dough (return dough to the refrigerator if needed).

7.       Bake at 350 degrees F for 40-45 minutes or until bubbly and crust is browned.

8.       Cool completely. Dust with confectioners' sugar if desired prior to service.

Christmas Cake(Iced Fruit Cake)

Ingredients:

For the cake

1lb 2oz sultana raisins

9oz golden raisins

7oz glacé(candied) cherries, halved

4oz dried currants

4oz cut mixed peel

4oz  dried figs, roughly chopped

4oz dried apricots,  chopped

4oz dried pitted prunes, roughly chopped

5fl oz brandy

1 small orange, grated zest and juice

9oz unsalted butter, at room temperature

200g/7oz dark muscovado sugar

5 medium eggs

10 oz AP flour

7oz macadamia nuts, roughly chopped

Finishing decoration:

3 Tablespoons apricot jam

1lb marzipan

5oz ready-to-roll white fondant icing

Royal icing

Candy silver balls, to decorate

Powdered sugar, to dust

Steps:

1.       Put the sultanas, raisins, cherries, currants, peel, figs, apricots and prunes in a large bowl and pour over the brandy, orange zest and juice. Mix well, cover and leave to stand overnight.

2.       Line the base of a 23cm/9in cake tin with a double thickness of parchment paper. Line the sides of the tin with a double thickness of parchment paper, so that it rises 1½-2in above the edge of the tin. Wrap a sheet of folded parchment around the outside of the tin and secure with string. Stand the prepared tin on a parchment baking sheet. Preheat the oven to 300° F.

3.       In a large bowl, beat the butter and sugar together until light and fluffy. Gradually beat in the eggs, adding a little of the flour if the mixture starts to curdle. Add the fruit, its soaking liquid and the nuts and mix well. Stir in the flour, taking care not to over mix it. Spoon the mixture into the prepared tin and level the surface with the back of a spoon. Bake for 3-4 hours or until a skewer inserted into the center comes out clean. If the top of the cake starts to get too brown, cover with a sheet of parchment.

4.       When the cake is cooked, remove it from the oven and leave to cool completely in the tin. Store the cake in an airtight tin, wrapped in greaseproof paper and foil for between two and three months. Feed the cake with brandy every 2-3 weeks until you are ready to decorate it.

5.       Pass the jam through a sieve and warm it in a pan with 1 tbsp of water. Invert the cake onto a serving plate or board. Use a little of the marzipan to fill any gaps between the cake and the plate. Brush the jam all over the cake. Roll out the remaining marzipan and lift carefully onto the cake, easing it around the sides. Trim off any excess with a sharp knife.

6.       Roll out the fondant icing to a¼” in thickness and cut out as many Christmas shapes as you can, re-rolling the trimmings. Set aside on parchment paper to harden. Meanwhile, make up a batch of royal icing. Spread the icing over the cake to cover it, then roughly peak it using a spatula. Arrange the stars on top and scatter over the silver balls. Leave the icing to harden, then dust the cake with icing sugar.

Royal Icing

It’s that time of year when many will head into the kitchen to bake a gingerbread house to decorate for the holidays. I am often asked what can be done to prevent the pieces from falling off, and the answer can be found in selecting the right icing for your project. If you’re looking for the perfect icing to use in the construction of your gingerbread house, royal icing will save the day.  Royal icing dries to a hard, smooth finish, and is used for decorating and frosting cakes and cookies. Royal icing is the perfect glue to attach pieces of your gingerbread house because it dries to a rock-hard yet brittle texture.  It has a crunchier texture than buttercream or store bought frostings, but can also be thinned with water to glaze pastries, or Bundt cakes. This glaze can also be spread with the back of a spoon to create the look of snow, or icicles hanging from the roofline of your house.

Ingredients:

3 ounces pasteurized egg whites (3 tablespoons meringue powder can be substituted)

1 teaspoon vanilla extract

4 cups powdered sugar

Steps:

1.       In the large bowl of a stand mixer combine the egg whites and vanilla and beat until frothy.

2.       Add powdered sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn mixer to high speed and beat until mixture forms stiff, glossy peaks. (This should take approximately 5 to 7 minutes.)

3.       Add food coloring, if desired. Use immediately

4.       Icing can be store in airtight container in refrigerator for up to 3 days.

Yorkshire Puddings

I was asked to provide a recipe for Yorkshire Puddings that would equal the quality of those served in the United Kingdom. The secret to getting these little treats to rise is that all of the ingredients must be at room temperature, and the oven should not be opened while they are baking. Failure to heed these instructions will result in very dense and flat puddings.

Ingredients:

7/8 Cup All Purpose Flour (1 Cup minus 2 Tablespoons)

½ Teaspoon Salt

2 Eggs, Beaten

½ Cup Milk

½ Cup Water

Steps:

1.       Preheat oven to 400˚ F

2.       Sift Flour and Salt in a large mixing bowl.

3.       Create a well in the center of the flour, and pour the milk into the center. Mix well.

4.       Beat the eggs into the mixture. Add Milk slowing while beating the mixture between additions.

5.       Add water and beat until large bubbles appear at the surface of the mixture. Allow mixture to rest 5 minutes.

6.       While mixture is resting, heat a 9 x 12 baking dish, or muffin pan containing about ¼ inch of beef drippings, or melted butter in the oven.

7.       Pour batter into hot pan until it reaches a depth of just slightly more than ½ inch.

8.       Bake for 20 minutes at 400˚F, and then reduce temperature to 350˚F.

9.       Continue baking 10-15 additional minutes until golden brown.

10.   Serve Immediately.