Stanford & Westenhanger
Golden Jubilee
2002
Recipe Book
Contents
Pages
1. Foreword
3
2. Soups and Starters
4-10
3. Main Courses, vegetables and salads
11-35
4. Fish Dishes
36-46
5. Cakes and Desserts
47-71
6. Miscellaneous
72-81
2
Foreword
The notion of creating our own local recipe book for H M Queen
Elizabeth 11 Golden Jubilee Year came to me out of the blue at the
beginning of 2002. I thought it would be an interesting exercise to
compile residents’ and parishioners’ favourite fare. Having sampled
many varieties of cakes and jams during the 6 years I have been living
here I knew there should be a very productive parish to tap into. I have
not been let down!
The 124 contributions in this book are indeed varied and fascinating and
most of all mouthwatering – ranging from the Queen Mother’s favourite
cake to recipes from the Friends of the Queen Elizabeth Hospital in
Malawi including grasshoppers and bee larvae.
My grateful thanks to all who have contributed, helped with the typing
and those who have purchased this book. All proceeds will be going
towards All Saints Church, I CAN & Barnardos.
Happy cooking and even happier eating!
3
Soups and Starters
Page
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
Cucumber Soup
Spicy Tomato and Bean Soup
Butternut Pumpkin Soup
French Onion Soup
“Hairy” Soup
Mystery Soup
Chilled Almond and Garlic Soup
Courgette Soup
Lentils and Apple Paté
Asparagus with Tangy Herb Sauce
Mushroom and Thyme Paté
Caviar and Consommé Ramekins
Elaine Brown
Rev’d Gill Mack
Barnardo’s
Alwyn Walker
Peter Hill
Dorothy Bultitude
Dorothy Bultitude
Patricia Smallwood
Elaine Brown
Sue Lewis
Sue Lewis
Dorothy Bultitude
4
5
5
6
6
7
7
8
9
9
10
10
Cucumber Soup
This recipe comes from a book called “Eating with Friends,” Queen
Elizabeth Hospital in Malawi.
1 cucumber
1 oz butter
½ onion
¾ pint milk
½ teaspoon curry powder
1 tablespoon plain flour
1½ pints chicken stock
Method: Fry chopped onion in butter, add thinly sliced cucumber
and skin. Add flour and curry powder and fry for 5 minutes. Add
stack and boil for 30 minutes. Add milk and season to taste.
Elaine Brown, St George’s, Kennett Lane
4
Spicy Tomato and Bean Soup
Serves 4 (can be served hot or chilled)
1 x 397gm/14oz can tomatoes in natural juice
1 clove of garlic, peeled
1 x 450gm/1lb can baked beans in tomato sauce (or chilli beans in
chilli sauce)
½ cucumber
1 red pepper, cored and seeded
300ml/½ pint chicken or vegetable stock
4 tablespoons olive oil
salt & freshly ground pepper to taste
splashes of Worcester sauce (optional)
Method: Place the tomatoes, garlic, beans, cucumber, pepper, stock
and olive oil in a blender or processor and blend until smooth.
Season with salt, pepper and Worcester sauce. If soup is too thick
for your liking add more stock. Either cover and chill for 3-4 hours
or heat and eat! Garnish with chopped pepper, onion rings, croutons
or chopped herbs.
Rev’d Gill Mack
Butternut and Pumpkin Soup
1lb of peeled and chopped pieces of butternut pumpkin
1 pint of vegetable stock
1 large onion
2 oz of butter
Salt & pepper to taste
Method:
Fry the onions in the butter until they are translucent. Add the
butternut pumpkin and the vegetable stock. Boil until the pumpkin
is cooked. Place the onions, stock and pumpkin pieces into a blender
and blend until the consistency of the soup is smooth. Add salt to
taste.
Barnardo’s Big Bite
5
French Onion Soup
Serves 4
2 large onions
3 tablespoons oil
1 ½ pints/900mls vegetable stock
1 teaspoon mixed herbs
1 teaspoon yeast extract
Salt & pepper to taste
Wholemeal croutons to serve
4 oz/100gm Cheddar cheese, grated
Method: Finely slice the onions. Heat the oil in a saucepan and sauté
the onions until golden brown. Add the remaining ingredients and
bring to the boil. Reduce the heat, cover and simmer for 15 minutes.
Serve with wholemeal croutons and grated cheese.
Alwyn Walker, Westenhanger
“Hairy” Soup or Kipper and Tomato Soup
A really tasty soup for winter or served cold in summer. However
much one tries the odd, very fine bone will appear to give it its hairy
appearance!
2 kipper fillets
1 pint hot milk
1 ½ lbs tinned tomatoes
1 pint single cream
2 tablespoons plain flour
Salt & black pepper to taste
1 small clove garlic – crushed
2 oz butter
Method: Cut up the kipper fillets into small pieces: melt the butter
in a large, heavy saucepan. Take off heat: stir in kipper, tomatoes
and crushed garlic. Stir in the flour. Gradually stir in hot milk mixed
with another half pint of water seasoned with salt and black pepper.
Put on a lid and simmer for 20 minutes; allow to cool before putting
the lot through an electric blender (I think that is a food processor).
Stir in cream and season to taste. Serve hot or cold; with hot a wee
dram of sherry gives it some body; cold a squeeze of lemon juice
makes it refreshing.
Peter Hill, Hawthorns, Stanford
6
Mystery Soup
Serve this delicate green soup to guests and ask them to guess the
ingredients – in my experience they rarely do. The soup is equally
delicious hot or cold.
Serves 4 – 6
2 pints of chicken stock, made from stock cubes if need be
1 lb of thin leeks, washed well and sliced thinly into rings
1 large ripe avocado
Juice of half a small lemon
¼ pint of double cream
Large handful of parsley, chopped very finely
Salt and cayenne pepper
Method: Bring the stock to boiling point in a large saucepan and then
add the leeks and simmer for 8 – 10 minutes till soft. Meanwhile, blitz
the avocado flesh, the lemon juice and the cream in a liquidiser (or food
processor) until smooth. Spoon this puree into the cooked leeks in the
saucepan and stir to mix evenly. Now liquidise the whole lot (you’ll
probably have to do it in two batches). Season to taste, return it to the
saucepan and bring back up to the boil just for a minute. Add the
chopped parsley and serve. You can delay serving the soup till later,
but don’t add the parsley until you have re-heated it and don’t boil it for
more than a minute. It is equally good served chilled.
Dorothy Bultitude
Chilled Almond and Garlic Soup
Serves 4
I have a friend who says he doesn’t like garlic – well, he ate this soup
and could not believe how much garlic went into it. Cooking the garlic
slowly in milk brings out their sweet, mild flavour and so the soup
doesn’t taste strongly of garlic. Try it and see! The recipe is from Spain.
1 head of garlic (yes, a whole head!)
Juice of small lemon
1 large onion, chopped roughly
2 teaspoons of paprika
1½ pints of full cream milk
4 oz ground almonds
3-4 pinches of cayenne pepper
Salt
7
Method: Separate the garlic cloves from the head and peel them. (This
is very quick to do if you place them on a board and bash them with flat
of a broad-bladed knife, the skins then come off very easily). Put the
peeled cloves and the chopped onion into a largish saucepan and add ½
pint of the milk. Bring just up to the boil, then turn down the heat, cover
and simmer very gently for 20-25 minutes. The onions and garlic
should then be very soft. Pour into a food processor or liquidizer, add
the ground almonds and blitz till you have a smooth paste. Turn this
paste back into the saucepan and stir in the remaining 1 pint of milk.
Season generously with salt. Bring to the boil, stirring all the time, and
simmer, still stirring, for 8-10 minutes. Pour into a bowl, leave to cool
and then chill in the fridge. When you are ready to serve it, mix the
lemon juice with the paprika and cayenne pepper in a small jug with a
teaspoon. Spoon the chilled soup into bowls and swirl some of the
lemon mixture on top of each bowl.
(This soup is meant to be thick, but you can thin it a little with more
milk if necessary after it has chilled).
Dorothy Bultitude
Courgette Soup
2 large onions
1½ pints chicken stock
3oz butter
Salt and pepper
1 clove garlic
10oz double cream
½ teaspoon curry powder
Chopped parsley
2lbs courgettes
Method: Chop onions. Melt butter and sweat onions, crushed garlic and
curry powder. Add sliced courgettes and stock and simmer for 20
minutes. Liquidise lightly. Season and add cream. Reheat gently and
serve sprinkled with chopped parsley.
Patricia Smallwood
8
Lentils and Apple Paté
4 oz lentils
2 small sweet apples, chopped
½ pint (300ml) water
4 tablespoons olive oil
1 bay leaf
Salt and pepper
1 tablespoon smooth peanut butter or tahini (sesame seed paste)
1 medium onion, chopped
Method: Put soaked lentils into a saucepan with the water and bay leaf.
Cover, bring to the boil, then simmer for 1 hour or until tender and the
water is almost all absorbed. Lift out bayleaf, season and taste and
either mash well or liquidise. Heat oil and soften onion and apples, then
cover and cook them and mix well. Put into a small saucepan and
carefully mix in the peanut butter. Press into small individual pots and
chill until firm. Garnish with parsley and serve with hot brown toast.
May also be made with 3oz cooked cranberries instead of apple and a
little brandy is added with the peanut butter.
Elaine Brown, St George’s, Kennett Lane
Asparagus with Tangy Herb Sauce
Preparation time: 10 minutes
Cooking time: 4 minutes
Serves 8
1 cup watercress leaves – stalks removed
½ cup mint leaves
1 ¼ cups sour cream
1 tablespoon lemon juice
Method: Add asparagus to a pan of boiling water, cook over high heat
for 4 minutes or until tender but not mushy; drain.
Combine watercress and mint leaves in blender or food processor bowl;
blend for 1 minute or until finely chopped. Add sour cream and lemon
juice; blend for 1 minute or until combined. Transfer mixture to
medium sized pan and stir over medium heat for 3 minutes or until hot.
Divide asparagus into eight portions and serve each with a spoonful of
sauce sprinkled with chives. Sauce can be made a day ahead. Store
covered in plastic wrap in the fridge. Heat before serving. Not suitable
for freezing.
Sue Lewis, Westenhanger
9
Mushroom and Thyme Paté
Preparation time: 15 minutes; Cooking time: 12 minutes
Serves 12
60 gm butter
250 gm chicken livers
1 small onion, chopped
2 rashers bacon, chopped
1 garlic clove crushed
60 gm small mushroom caps
1 tablespoon thyme leaves
½ cup port
½ cup thickened cream
Method: Melt butter in medium pan and add the garlic and thyme; stir
for 2 minutes or until onion is tender. Add chopped livers and bacon;
stir fry for 3 minutes or until browned. Add mushrooms and port and
stir fry for 10 minutes or until most of the liquid has evaporated. Place
mixture into a blender or food processor bowl, add cream and process to
a smooth texture. Spoon into serving dishes. Store covered in plastic
wrap in fridge. Paté can be made up to one week in advance.
Sue Lewis, Westenhanger
Caviar and Consommé Ramekins
Serves 6
This starter is really special – make it when you want to impress! It is
also very easy and quick to make.
2oz lumpfish caviar
10oz can of consommé – beef or chicken as you prefer
8oz cream cheese – full fat, but you could use a half fat variety
Parsley to garnish
Method: Blend the consommé and cream cheese in a liquidiser. Pour
into six ramekin dishes and set in the fridge for at least 2 hours. When
ready to serve, spoon 1 teaspoon of lumpfish caviar onto each ramekin
and garnish with a parsley sprig. Serve with very thinly sliced bread and
butter.
Dorothy Bultitude
10
Main Courses, vegetables and salads
Page
1. Coronation Chicken
Patricia Smallwood 12
2. Chicken Cacciatora
Peter Hill
13
3. Chicken Normandy Style
Lesley Goodwin
14
4. Pesto Chicken and Potato Bake
Moira Price
15
5. Mediterranean Chicken
Moira Price
15
6. Cold Chicken Curry
Marian Bebbington 16
7. Chicken in Vermouth
Elaine Brown
16
8. Braised Turkey Fillet
Moira Price
17
9. Creamy Squash and Ham Gratin Jackie Mitchell
17
10. Pork and Green Veg. Stirfry
Moira Price
18
11. West Country Pork Chops
Mrs Palmer
18
12. Spiced Pork Roast
Paul Smallwood
19
13. Breast of Pheasant ‘en papillote’ Moira Price
20
14. Medallions of Venison
Moira Price
21
15. Rigatoni Sausage Bake
Jackie Mitchell
21
16. Sunshine Special
Lesley Goodwin
22
17. Orange Stuffed Loin of Lamb
Patricia Smallwood 23
18. Lamb and Lentil Bake
Anon
24
19. Minted Lamb Steak
Moira Price
25
20. Tjalknol
Sally Dillon
25
21. Flemish Steak
Elaine Brown
26
22. Stifado
Anne Duncan
26
23. Parish Salad
Ken Bultitude
27
24. Stuffed Peppers
Martin de Wolf
29
25. “Fat Free” Roast Potatoes
Martin de Wolf
29
26. “Wind Free” Brussels Sprouts
Jackie Mitchell
29
11
27. Rice Cooked the Eastern Way
28. Singapore Noodles
29. Romantic Risotto
30. Vegetarian Quiche
31. Mushroom Ragout
32. Briam
33. Savoury Cauliflower Platter
34. Aubergine Bake
35. Quick Base Pizza
36. Grandma’s Head
Judy Maxwell
Moira Price
Nigel Songhurst
Evelyn Holt
Emma Getliffe
Anne Duncan
Elaine Brown
Emma Getliffe
Elaine Brown
Dorothy Bultitude
30
30
30
31
32
33
33
34
34
35
Coronation Chicken
Serves 6-8
2 young roasting chickens
Salt
Water and a little wine to cover 3-4 peppercorns
Carrot
Cream of curry sauce
Bouquet garni
Method: Poach the chickens with water, wine, salt, peppercorns and
bouquet garni for about 40 minutes or until tender. Allow to cool in
liquid. Joint birds and remove bones with care. Prepare sauce given
below. Mix chicken and sauce together, arrange on a dish and coat
with extra sauce.
Cream of Curry Sauce
1 tablespoon of oil
A slice or two of lemon
2oz onion, finely chopped
Squeeze of lemon juice
1 dessertspoon curry powder
1-2 tablespoons apricot purée
1 good teaspoon tomato purée
¾ pint mayonnaise
1 wine glass red wine
1 wine glass water
1 bay leaf
Salt, sugar and a touch of pepper
2-3 tablespoons lightly whipped cream
A little extra whipped cream
Method: Heat oil, add onion, cook gently for 3-4 minutes and add
curry powder. Cook again for 1-2 minutes. Add purée, wine, water
and bay leaf. Bring to boil, add salt, sugar to taste, pepper and lemon
and lemon juice. Simmer with pan uncovered for 5-10 minutes.
Strain and cool. Add by degrees to the mayonnaise with the apricot
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purée to taste Adjust seasoning adding a little more lemon juice if
necessary. Finish with the whipped cream. Take a small amount of
sauce (enough to coat the chicken) and mix with a little extra cream
and seasoning.
One can use Hellman’s if the idea of homemade mayonnaise
frightens you!
Patricia Smallwood
Chicken Cacciatora
Serves 4
8 breasts/thighs of chicken
2 large cloves of garlic, peeled and crushed
1 tablespoon tomato puree
1 tablespoon fresh rosemary leaves bruised and finely chopped
10 fl oz (275ml) dry white wine
1 tablespoon white wine vinegar
Salt and freshly milled black pepper
2 largish onions, peeled and thickly sliced
1 tablespoon olive oil
1lb 8oz (700g) ripe red tomatoes or tinned tomatoes
1 bay leaf
You will also need a lidded flame proof casserole with a capacity of 6
pints (3.5 litres)
Method: First of all heat the oil in the casserole over a high heat and
season the chicken with salt and pepper. Then, when the oil gets
really hot and begins to shimmer, fry the chicken - in two batches –
to brown it well on all the sides: remove the first batch to a plate
while you cook the second; each piece needs to be a golden brown
colour all over. When the second batch is ready leave it to rest with
the first batch. Now add the onions to the casserole, turn the heat
down to medium and cook for 8-10 minutes, or until they are
softened and nicely brown at the edges.
Meanwhile, skin the tomatoes (unless you are using tinned tomatoes).
To do this, pour boiling water over them and leave them for exactly 1
minute before draining and slipping off their skins, then chop them
quite small. When the onions are browned, add the garlic to
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the casserole, let this cook for about one minute, then add the tomatoes,
tomato puree, rosemary, bay leaf, white wine and white wine vinegar.
Now add some seasoning and bring it up to the boil, then let it
bubbleand reduce (without covering) to about half its original volume,
which will take about 20 minutes. Now add the chicken pieces, stir
them around for a bit, then put the lid on and allow to simmer gently for
40 minutes, until the chicken joints are cooked through.
Peter Hill, Hawthorn House, Stanford
Chicken Normandy Style
A family favourite. You can adapt this and use pork or pheasant instead.
1 chicken cut into portions with skin removed.
1 large onion roughly chopped
2 sticks celery roughly chopped
1 Bramley apple roughly chopped
3 rashers streaky bacon diced/sliced
Glass of dry cider
½ pint stock or water
1 tablespoon flour
Cream and brandy (optional)
Method: In a little oil brown the chicken pieces in pan and set aside.
Cook bacon and set aside with chicken. Add onion, apple and celery to
pan having poured off excess oil/fat. When onion turns translucent add
flour and stir and cook for I minute. Add cider stirring continuously
(may need to remove from heat as flour thickens). Add stock and bring
to the boil. Add chicken and bacon and any juices in dish and simmer
until chicken is cooked (approx. 45 minutes) – this can be done either
on the hob or in the oven. When cooked take out the chicken portions
and keep warm while you finish the sauce. Liquidise or mash the
apple/onion and celery to thicken. Season to taste and add shot of
brandy and drizzle of cream as a treat. Pour over chicken.
ESSENTIAL: serve with fried bread triangles as croutons. Good old
creamed potatoes, carrots and peas make a great partnership here.
Lesley Goodwin, Lyvedenhurst, Westenhanger
14
Pesto and Chicken Bake
2 tablespoons olive oil
350 g new potatoes
450 g skinned chicken breast
1 small jar red pesto
Grated Cheddar cheese to top
Basil leaves to garnish
Pre heat oven to 200 degrees C; gas mark 6
Method: In a lightly oiled shallow ovenproof dish arrange the thin
sliced potato to form the base. Drizzle oil over slices and season. Coat
the chicken in the pesto and place on top of potato slices. Cook for 40
minutes uncovered. Remove from oven, top with cheddar and place
under hot grill for 3-4 minutes until cheese is bubbling and golden
brown. Serve immediately garnished with basil leaves.
Moira Price, Stanford
Mediterranean Chicken
Serves 4
2 tablespoons vegetable oil
4 small boneless chicken breast skinned and cut into strips.
1 yellow or green pepper, de-seeded and cut into strips
295 g can of Campbells Condensed Vegetable Blends Mediterranean
Soup
½ pint water
2 tablespoons fresh basil, chopped
Method: Heat oil in a large frying pan and stir fry chicken for 3-4
minutes. Add pepper and stir fry for a further 2-3 minutes. In a small
bowl combine soup and water, pour over chicken and simmer for 10
minutes or until chicken is tender, stirring occasionally. Just before
serving sprinkle on basil and serve with rice or pasta.
Moira Price, Stanford
15
Cold Chicken Curry
This is a very old favourite given to me some thirty years ago, by a
friend, way before Coronation Chicken became famous. By all accounts
our present Queen had Coronation Chicken served as one of the dishes
for her coronation, I hasten to add, not this recipe.
Serves 5
2kg chicken
1 medium onion
Juice of a lemon
50g butter
Method: Put onion inside chicken and pour lemon juice over. Cover
with butter and roast until tender. Cool. Remove flesh and cut into bite
size pieces.
Sauce:
110g clear honey
4 tablespoons chutney (2 sweet pickle and 2 apricot or mango)
2 dessertspoons curry powder
Scant glass white wine
¾ pint double cream
½ point real mayonnaise
Melt honey, add chutney and curry powder and simmer for 25 minutes,
then add wine, stir well and remove from heat to cool. Beat up cream
and mayonnaise. Then pour into spice mix, add chicken and put into
dish. Refrigerate. Serve with salad and cold rice mixed with walnuts
and dried fruit or whatever you like. ENJOY!
Marian Bebbington, Connaught Lodge, Westenhanger
Chicken in Vermouth
6 quarters of chicken
Oil
¼ bottle vermouth
4 slices bacon
½ lb mushrooms
Tarragon
Small onion
½ pint double cream
Method: Seal chicken in oil and fry bacon and onion. Put into casserole
and cover with vermouth and onions. Put in moderate oven for 1 hour.
Add cream and thicken with cornflour if necessary. Serve with pasta
and salad.
Elaine Brown, Kennett Lane
16
Braised Turkey Fillet with Garlic and Lemon
Serves 4
2 large or 4 small fresh turkey fillets.
1 tablespoon seasoned flour
25g butter
2 turnips, quartered
½ Swede, sliced
1 parsnip, roughly chopped
100g French beans
2 sticks celery, roughly chopped
½ onion, peeled and sliced
2 cloves garlic, chopped
1 pint chicken stock
4 tablespoons cream
Grated zest and juice ½ lemon
2 tablespoons chopped parsley
Method: Wash and clean the turkey fillets, toss in seasoned flour and
fry in butter for 2 minutes. Put turnips, Swede, parsnips, celery and
beans into the base of a casserole, place the turkey steaks on top, add
zest and juice of lemon. Fry onion and garlic, add to casserole and pour
on chicken stock. Cover and bake at 200 degrees C; gas mark 6 for 1
hour. Remove fillets from casserole, mix together remaining
ingredients. Serve with mashed potato and cabbage.
Moira Price, Stanford
Creamy Squash and Ham Gratin
Preparation time: 15-20 minutes
Cooking time: 30 minutes
Serves 4
1 butternut or acorn squash
2 leeks
1 tablespoon fresh rosemary or 1 teaspoon dried rosemary
1 clove garlic finely chopped
350g/12oz chunk of ham diced into bite sized pieces
200ml carton crème fraiche or cream
100 g/4ozs fresh breadcrumbs
1 tablespoon olive oil
50 g/2ozs mature Cheddar cheese, coarsely grated
Method: Preheat oven 180 degrees C/gas mark 4. Cut the squash in half
and scoop out the seeds. Cut off the skin. Dice the flesh into bite sized
pieces and put into a saucepan. Thickly slice the leeks and add to the
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saucepan with the squash along with the rosemary, garlic and plenty of
seasoning. Add about 1 inch of water to the pan and cook for 10
minutes until just softened. Drain well. Add the diced ham. Stir in the
crème fraiche, add more seasoning if required. Spoon the mixture into a
3 pint shallow ovenproof dish. Mix the breadcrumbs, olive oil and
grated cheese together and sprinkle over the mixture to cover
completely. Bake in the oven for 20 minutes until golden.
This tasty supper dish is so quick and easy to make and very filling.
Serve on its own or with a side salad or jacket potato.
Useful tip: Put a large loaf or left over stale bread through a food
processor to make breadcrumbs and store in freezer bag or plastic box
in the freezer. Take out as and when required.
Jackie Mitchell, Stanford
Pork and Green Vegetable Stir Fry
225g lean pork steaks, cut into strips
225g green vegetables – celery, beans, courgettes – thinly sliced
2 cloves garlic, crushed
5 tablespoons Hoi-Sin sauce
Method: In a non-stick wok or large frying pan dry fry the meat for 3-4
minutes until browned. Add the vegetables and garlic and cook for 2-3
minutes. Add the Hoi-Sin sauce and bring to the boil. Serve
immediately with rice or egg noodles.
Moira Price, Stanford
West Country Pork Chops
1lb cooking apples
1 chopped onion
1 teaspoon castor sugar
1 tablespoon dried sage
4 pork chops
¼ pint cider
4 tablespoons toasted breadcrumbs 3oz grated cheese and1oz butter
Method: Peel, core and slice apples. Lay on base of dish. Sprinkle with
onion, sugar and sage. Arrange chops on top of apple. Pour on the cider
and season with salt and pepper. Mix breadcrumbs and cheese and
cover the chops. Add a knob of butter. Bake in a hot oven (400F/200C)
for 45 minutes or until the chops are cooked with a crispy golden crust.
Mrs Palmer, Manor Cottage, Stanford
18
Spiced Pork Roast with Apple and Thyme Cream Sauce
St Patrick’s Day Delight
Belly of pork makes a tender, flavoursome roasting joint; cooked
simply on the bone it has the advantage of a large area of skin to make
crackling. Serves 4
1 pork belly – about 3lb
Stuffing:
1 medium onion, finely chopped
3 cloves garlic, crushed
3oz butter
1 egg, beaten
8oz fine breadcrumbs
A bunch of fresh mixed herbs, finely chopped
Salt and freshly ground pepper
Spicy Paste:
2 tablespoons melted butter
2 tablespoons chutney
2 tablespoons mustard
1 tablespoon lemon juice
2 cloves garlic, crushed
Sauce:
2 large cooking apples, peeled, cored and chopped
1 medium onion, peeled and chopped
2 cloves garlic
2 sprigs thyme
125ml medium/sweet white wine
125ml chicken stock
250ml cream
Method: First prepare the stuffing. Cook the onion and garlic in butter
until soft, then add the herbs and breadcrumbs. Cool a little before
mixing in the egg and seasoning well with salt and freshly ground
pepper. Preheat oven to Gas Mark 2 or 150C. Prepare the meat. Trim
off any excess fat and prick the centre of the meat with a kitchen fork,
then combine all the Spicy Paste ingredients together and brush the
meat with this mixture. Spread the stuffing over the meat, then roll it up
and tie firmly with cotton string. Brown the meat with a little oil in a
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hot roasting tin and cook in the preheated oven, seam side up –
preferably on a rack over the tin – for 3 hours. Halfway through
cooking, remove the joint from the oven and brush liberally with Spicy
Paste; return to the oven seam side down and continue cooking.
Make the sauce. Bring everything to the boil and simmer for 15
minutes, then discard the thyme, liquidise the mixture, strain and season
to taste. If it seems too thick, adjust the texture with extra stock. Serve
the sliced meat on heated plates with its sauce. Accompany with
mashed potato, pickled carrots and a seasonal salad.
Paul Smallwood, Stanford
Breast of Pheasant ‘en papillote’ with Wild Mushrooms
Serves 4
4 pheasant breasts
8oz mixed wild mushrooms
1oz butter
Salt and freshly ground white pepper
4 sprigs of thyme
4 tablespoons Madeira
120ml pheasant stock
Method: Trim pheasant breast of any sinew and excess skin. Using a
small sharp knife, remove any dirt and root from the mushrooms and
cut into bite sized pieces. Take 4 sheets of greaseproof paper or foil.
Divide the butter into four and place a piece in the centre of one half of
a sheet. Place the breasts on top. Fold the paper over, sealing the edges.
Pour 1 tablespoon of the Madeira into each bag along with a quarter of
the stock. Seal the remaining open edge of each bag. Place on to a
baking tray and cook in an oven heated to 230C/Gas Mark 8 for 12-14
minutes. To serve either transfer the unopened bags to warmed serving
plates and serve immediately while they are still inflated letting your
guests experience the breaking of their own bags. Or, open each bag in
the kitchen and transfer the contents to the plates, being careful to
arrange them neatly.
Moira Price, Stanford
20
Medallions of Venison with Chestnuts
Serves 4
Portions of venison (12 x 2oz) medallions
Salt and black pepper
3 fluid oz port
12 fluid oz game stock
2 tablespoon oil
1oz unsalted butter
20 whole shelled chestnuts
4 fluid oz red wine
1 tablespoon double cream
5 oz unsweetened canned chestnut purée
12 flat parsley leaves
Method: Lightly season the medallions. Heat the oil in a frying pan and
add half of the butter. When sizzling add the medallions and sear.
Reduce the heat and gently cook for 4 minutes on each side. Pour off
the fat from the pan, add the remaining butter and the whole chestnuts,
toss these in the butter for 1 minute then transfer to a roasting pan. Keep
warm. Pour off the fat from the roasting pan, add the red wine and
reduce over high heat until almost gone. Add the port and stock, bring
to the boil and reduce to almost half. To serve mix the cream with
chestnut purée in a bowl. Return the medallions and roast chestnuts to
the oven for about 2 minutes to reheat. Place 3 spoonfuls of chestnut
purée through a fine strainer or muslin and pour over the medallions
and plates. Arrange 5 chestnuts on each plate and top each medallion
with a parsley leaf.
Moira Price, Stanford
Rigatoni Sausage Bake
Another hearty supper dish.
Preparation time: 20 minutes
Cooking time: 45 minutes
Serves 6
140z good quality sausages, skinned and chopped into small pieces
1 tablespoon olive oil
1 onion, chopped
21
1 large carrot, grated
¼ pint red wine
½ pint vegetable stock
3 tablespoons tomato purée
Sauce:
2oz butter
2 oz flour
1 pint milk
Good pinch of nutmeg
20 oz rigatoni or penne pasta
8oz fresh spinach
5oz mature cheddar grated
Method: Heat oil in a large pan, add the sausage pieces and onions and
fry gently until lightly coloured. Add the carrot, wine, stock, tomato
purée and season. Bring to the boil, then simmer for 15 minutes until
thickened. Taste and season and set aside. Put butter, flour and milk in a
pan. Gently heat, whisking, until thickened and smooth. Add a sprinkle
of nutmeg, season and simmer for 2 minutes. Preheat oven to 190C/Gas
Mark 5. Bring large pan of salted water to the boil. Add the pasta, stir
well, then cook for 10-12 minutes. Remove from the heat, stir in the
spinach and, when just wilted, drain well. Tip half the pasta into a
shallow 4 pint ovenproof dish and level. Spoon over the sausage sauce,
then cover with remaining pasta. Pour the white sauce evenly over the
top and sprinkle with the cheddar cheese. Bake for 20-25 minutes until
golden brown. Leave for 5 minutes before serving. You can make this
scrummy dish several hours ahead or freeze.
Jackie Mitchell, Stanford
Sunshine Special
Family favourite – ‘All in one dish.’ (If you use vegetarian sausages
serve along side if they are the type that will collapse when cut)
Pasta shells of macaroni
Sausages
Onion, sliced
Red pepper, sliced
Tinned tomatoes, chopped
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Grated cheese
Fresh chopped chilli/chilli sauce (optional)
Mushrooms, sliced
Garlic, chopped finely (optional)
Method: Cook pasta, drain and set aside. Cook sausages until flesh is
firm enough to cut into rings. In a large pan add a small amount of oil
(to stop sausage rings sticking) and heat. Add fresh chilli and sausage
slices. When sausage is cooked, remove and set aside. Add onion slices
and red pepper to pan and cook in juices/oil. Add garlic and mushroom
slices. Add tinned tomatoes and bring to the boil. Add sausages and
cooked pasta and bring back to the boil. Stir in some grated cheese. It’s
ready to eat!
Lesley Goodwin, Lyvedenhurst, Westenhanger
Orange Stuffed Loin of Lamb
1 loin of lamb, boned out
1 large white onion, finely chopped
2oz butter
2 rashers bacon, chopped
1 clove garlic, crushed
Grated rind of orange
2 cups breadcrumbs from stale bread
1 large egg
Salt and pepper
2 tablespoons orange juice
Method: Melt butter, add onion, garlic and bacon. Cook until bacon is
slightly crisp and onion tender. Bind with egg and orange juice and
rind. Spread along loin. Tie up with string. Bake in dish in moderate
oven 180-190C for 1 hour for slightly pink in centre oven (1 ¼ hours
for a little more well done).
Serve with Orange and Mint Sauce
2 teaspoons cornflour
½ cup chicken stock
1 tablespoon redcurrant jelly
1 tablespoon finely chopped mint
Rind and juice 1 large orange
1 tablespoon white vinegar
Segments of 1 large orange
23
Method: Place cornflour mixed with redcurrant jelly, rind and juice of
orange, stock, mint and vinegar. Cook until lightly thickened. Peel
orange and remove segments so no membrane is left on them. Add to
pan at last minute and warm slightly. Sauce can be made before, up to
doing the orange pieces. Very good with baby new potatoes and a green
vegetable.
Patricia Smallwood
Lamb and Lentil Bake
Preparation time: 20 minutes
Cooking time: 1hour 15 minutes + cooling
Serves 4
4oz onion
1 inch piece fresh root ginger
2 tablespoons olive oil
1 garlic clove
½ level teaspoon chilli seasoning
½ level teaspoon paprika
½ level teaspoon dried marjoram
8oz minced lamb (or beef)
6oz red lentils
2 level tablespoons tomato paste
2 tablespoons lemon juice
2oz raisins
1 pint vegetable stock
Salt and pepper
2oz butter
4oz filo pastry
Poppy seeds
Method: Finely chop the onion; peel and finely chop the ginger. Heat
the oil in a saucepan. Fry the onions until translucent, about 4-5
minutes. Stir in the ginger, crushed garlic, chilli seasoning, paprika and
marjoram. Cook, stirring for one minute. Add the mince and stir until it
changes colour and is free of any lumps. Mix the lentils, tomato paste,
lemon juice, raisins and stock. Cover and cook over a low heat for 2025 minutes or until the lentils and mice are tender and most of the liquid
24
is absorbed. Uncover and bubble off any excess liquid, stirring
occasionally. Adjust seasoning then turn into a bowl and cool
completely. Melt the butter and lightly grease a 9 inch base
measurement, 1 1/3 inch deep, loose based fluted flan tin. Line with
sheets of filo pastry, brushing with butter between the layers and
overlapping them in a random manner. There should be no gaps in the
pastry and the excess pastry should hang over the sides of the tin. Spoon
the cold filling into the flan case. Wrap over the pastry to enclose the
filling. Brush with butter and garnish with crumpled up pastry
trimmings. Brush with butter again. Sprinkle with poppy seeds. Cook at
190C/Gas Mark 5 for about 50-55 minutes, covering lightly with foil
after about 30-35 minutes. Cool for about 10 minutes before serving.
Anon – apologies from the editor for having no name!
Minted Lamb Steak
Serves 2
2 lean lamb steaks or chops
25g fresh breadcrumbs
1 tablespoon redcurrant jelly
1 tablespoon fresh mint, chopped.
Method: Grill one side of steaks or chops. Meanwhile mix together the
other ingredients. Turn over steaks or chops, press mixture onto the
meat and cook for a further 3-4 minutes or until golden. Serve with
potatoes, rice or a mixed salad.
Moira Price, Stanford
Tjalknol (Frozen lump in English!)
A recipe from a Swedish friend.
Put a frozen joint of beef in the oven at 75C overnight. After 8-9 hours
test with a thermometer to see when the meat reaches 65C. At this point
take the meat out and let it stand until warm but not very hot. Mix 1
decilitre of rock or sea salt and 1 tablespoon crushed black pepper with
½ litre water. Boil this and let it cool, then pour over the meat and leave
for 5 hours, turning occasionally. Carve and serve cold.
Sally Dillon, Stanford
25
Flemish Steak
1 ½ lb rump steak, cut into fine strips (or fillet if preferred)
3 tablespoons oil
Salt and pepper
3 medium onions, skinned and sliced
Large knob of butter
4 oz button mushrooms
2 level tablespoons Demerara sugar
1 clove garlic, skinned and crushed
Flour
1 bottle of lager
Dash of whisky
Method: Marinade the meat overnight in the oil with a little seasoning.
Sauté the onions in the butter until lightly coloured and put in a
casserole, with the mushrooms. Drain the steak and coat with flour, fry
lightly in the pan in which the onions were sautéed, adding any
remaining marinating oil. Put the steak in the casserole with onions and
mushrooms. Mix together the lager, whisky, sugar, garlic and salt and
pepper, and pour over meat. Cover and cook in oven at 150C 300F for
3-3 ½ hours. If available use whole small pickling onions instead of
large sliced ones.
Elaine Brown, Kennett Lane
Stifado
This is a meaty stew with beef and baby shallot onions. The best part is
the thick sauce, which is made slightly sweet by the onions.
(Incidentally the correct pronunciation is Stifatho)
Serves 4-6
1kg lean beef, cubed
500g baby shallot onions, peeled
2 large onions, chopped
3 juicy tomatoes, chopped
2 tablespoons tomato paste
1 whole nutmeg crushed (put it into a bag and hit it with a rolling pin!)
1 cinnamon stick and 3 cloves
4 garlic cloves, finely chopped
Rosemary sprig
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1 small wineglass of extra virgin olive oil
2 glasses of red wine
A good splash of vinegar
Fresh coarsely ground black pepper
Method: Add beef to large frying pan with the olive oil, chopped
onions, garlic and cook on a high heat until the meat is sealed and the
onions have turned soft. Next, add the chopped tomatoes, nutmeg,
cinnamon, cloves, bay leaves, rosemary and a good pinch of black
pepper. Keep stirring while the ingredients blend on a moderate heat.
Keep heating while adding the wine, vinegar and tomato paste. Stir
well. Turn out into a casserole dish – terracotta is best. Add warm water
so as to cover the meat. Cook in oven until meat is nearly cooked –
about 1 hour. While waiting, peel the baby shallot onions, wash them
and shallow fry them in a little olive oil, until soft, not letting them
burn. Remove casserole from the oven and add the shallots (but not the
oil) to the simmering meat. Return to oven and leave until the meat is
thoroughly cooked (soft and tender) – add water as needed so that you
end up with a thick sauce.
Anne Duncan, Hayton Manor
Parish Salad
I don’t know how this started but for many years now, whenever there
is a parish lunch – and sometimes when there is a harvest supper,
Evelyn Holt rings me up to ask if I will do ‘one of my wonderful
salads’. “Please” she says. Here is my secret.
The ingredients vary in nature and quantity but the overall effect is the
same. To feed half the parish you may need to increase the quantities
but these will make enough for a big family. If your ambitions are more
modest you can reduce the scale and/or the variety. The dressing recipe
comes from an ancient St Michael book (another church connection?) I don’t measure the ingredients any more – nor do I always use the
same ones – its very nice with a crushed clove of garlic. If you make
too much you can keep it in the fridge in a screw-top jar.
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Salad:
1 red pepper – once halved you can cut out the innards with a grapefruit
knife
1 yellow or orange pepper
2 courgettes
About half a cucumber – remove about half the peel
A bunch of spring onions
A red onion
4 medium tomatoes
Most of a head of celery – the heart and inner stalks are best
100 grams (or so) of mushrooms, washed but raw
2 dessert apples (don’t peel them, the colour is important)
Grapes - red, green or black - unseeded and halved
An orange or two - peeled, pithed and sectioned
A bunch of radishes – sliced
A big handful of raisins
Method: All the ingredients should be cut into small pieces – no larger
than a centimetre in any dimension - and mixed together in a big bowl
or serving dish. Season with salt and pepper.
Dressing:
150 ml/quarter pint of oil – olive, corn or vegetable
3 tablespoons of vinegar - any sort
Freshly ground pepper (I like quite a lot)
Teaspoon made mustard – any sort
Tablespoon lemon juice (or another tablespoon of vinegar)
Teaspoon of sugar
Teaspoon of Worcestershire sauce
Salt – about half a teaspoon
Put them all in a screw-top jar with the lid tight on and shake like crazy.
Taste it and add more of whatever it needs.
The salad is best kept for a while to allow the raisins to soak up some
liquid but the dressing is best stirred in just before serving.
Ken Bultitude
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Stuffed Peppers
One red pepper per person. Important to select peppers that "stand up"
on their own and have a stalk.
Aberdeen Angus meatballs or Quorn mince for vegetarians
Red onion chopped
One small red chilli (optional)
Extra virgin olive oil
Method: Cut out top of pepper and clean out the inside making sure all
seeds are removed. When preparing several peppers it helps not to mix
up the lids! Fill the peppers with the meat or Quorn adding the chopped
onion and chopped chilly if you dare Pour half a teaspoonful of olive oil
into the pepper and add a pinch of salt. Replace the lids and lightly wrap
in tinfoil Place in a pre-heated oven at 180 deg centigrade for 45
minutes When cooked carefully remove the tinfoil and serve
immediately.
Martin de Wolf, Westenhanger
“Fat Free” Roast Potatoes
Peel the number of potatoes you require and cut into small pieces. Place
in boiling salted water with two vegetable stock cubes Cook for five
minutes maximum. Drain water off and then shake the potatoes in the
pan to fluff up the edges. Place in a preheated hot oven, using a heavy
heated earthenware dish. After five minutes remove and unstick any
potatoes from the surface of the utensil using a wooden spoon. Return
to the oven and roast for 60 minutes.
You will find that you never do enough!
Martin de Wolf, Westenhanger
“Wind Free” Brussels Sprouts
A delicious recipe that event the kids will eat!
500g Brussels sprouts, roughly shredded
1 onion, finely sliced
25g butter
Method: Melt butter in a large frying pan or wok. Add the sprouts and
onion, season to taste and fry gently for 5 minutes until tender.
YUMMY. This method can also be used with finely shredded cabbage.
Jackie Mitchell, Stanford
29
Rice Cooked the Eastern Way
This method was taught to me by a lady who lived in Indonesia for
years – and can be used for any rice except pudding, of course.
Take as much rice as needed. Place in a large saucepan. Place hand flat
over the rice and pour on water until it just covers the knuckles. Add
salt to taste. Put on medium heat with a tight fitting lid. Watch for first
signs of steam. Turn down to lowest setting. Leave for 11 minutes. DO
NOT OPEN. Remove from heat. Leave unopened for further 5 minutes.
If lid is unopened rice will stay hot for best part of 1 hour.
Judy Maxwell, Westenhanger
Singapore Noodles
1 packet Sharwood’s fine noodles
Vegetable oil
3-4 cloves garlic (crushed)
4 skinless chicken breasts, sliced
1 tablespoon curry paste
1 packet beansprouts
300g prawns
2 tablespoons soy sauce
Spring onions to garnish
Red pepper – finely sliced
Method: Cook noodles as instructed on packet. Heat oil in wok, add
garlic, chicken, and red pepper. Stir in curry paste, beansprouts, prawns,
soy sauce and noodles. Heat to serve in wok. Serve immediately,
garnished with spring onions, chopped finely.
Moira Price, Stanford
Romantic Risotto
Serves 2
115 g (4 oz) Arborio rice
55 g (2 oz) unsalted butter
½ tablespoon olive oil
1 large onion, finely chopped
115 g (4 oz) flat mushrooms, coarsely cut
0.6 litres (1 pint) vegetable stock
2 tablespoons of finely grated Parmesan
Salt and fresh coarsely ground black pepper
30
Method: Melt 40 g (1½ oz) with the olive oil in a medium saucepan.
Add the chopped onions and cut mushrooms, cooking gently for a few
minutes until the onions are translucent. At the same time bring the
stock to a simmer in another saucepan. Add the rice to the onions and
mushrooms and continue to cook, stirring, for a few minutes. Add the
stock to the rice a ladleful at a time, stirring slowly, and allowing the
risotto to simmer gently. When the rice has absorbed the stock, add
another ladleful. Continue to do this and keep stirring to prevent the rice
from sticking. The risotto will take 20-25 minutes to cook. The rice
should have a slight bite in it at the end as this will prevent it from
becoming too starchy. Add the Parmesan and the remaining 15g (½ oz)
of butter. Season with salt and pepper.
Alternatively: Instead of the mushrooms, add 115 g (4 oz) of cooked
peeled prawns to the risotto with the final ladleful of stock.
Nigel Songhurst
Vegetarian Quiche
300g shortcrust pastry mix (200g flour, 50g margarine, 50 g lard)
Water to mix
Line 9 inch flan dish, prick base with fork. Keep cool.
Cook 1 medium diced onion till soft.
3-4 tablespoons peas
3-4 tablespoons sweetcorn
3-4 tablespoons diced peppers
3 tomatoes, sliced
Method: Put all the vegetables in the flan case, arrange tomato slices
round outside edge. Beat 2 large eggs, 5oz single cream, 3oz milk and
pour over. Dust with black pepper lightly. Grate 120g strong cheddar
cheese and scatter over. Cook for 45-60 minutes at 175C until firm.
Garnish with chopped parsley.
Evelyn Holt
31
Mushroom Ragout
A delicious recipe for a dinner party.
Merchant Gourmet mushrooms (1 packet for 4 eaters)
Fresh mushrooms (about 2oz per person)
Good vegetable stock, reduced
8 shallots, finely sliced
2 sticks celery
Garlic (1 clove per person)
Salt and pepper
Pinch of cayenne or chilli pepper
Pinch of mace
Fresh mixed herbs, chopped
Lots of fresh parsley
Butter (a little)
Olive oil (a little)
Tomato purée
1 glass of red wine
1 measure of sweet sherry
1 dollop of Worcestershire sauce
1 red pepper, sliced
1 green pepper, sliced
Method: Soak dried mushrooms in 1/3 pint boiling water. Gently sweat
the shallots, peppers, celery, garlic, herbs (except parsley) and
seasoning in butter and oil. Add purée, then soaked mushrooms, wine
and sherry and stock, then boil and reduce. Add fresh mushrooms
(sliced), fresh parsley (keep some to sprinkle on at the end) then simmer
for about 40 minutes. To make large, square vol au vents roll out a sheet
of frozen puff pastry and cut into four large squares. Score smaller inner
squares and place on greased baking sheet. Cook as per packet
instructions. Once cooked you can gently remove the inner squares,
leaving a base, and set aside. Spoon mushroom mix into the square
sections and garnish with parsley or replace the inner square ‘lids.’
Serve immediately with fresh vegetables.
Emma Getliffe, Westenhanger
32
Briam
Serves 4-6
1kg potatoes, peeled and chopped coarsely
1kg aubergine, chopped coarsely
1kg ripe tomatoes, sliced coarsely
2 green peppers, sliced
3 onions, sliced coarsely
2 tablespoons parsley, chopped
1 tea cup olive oil
1 vegetable stock cube
Method: Place chopped vegetables in a large baking tray, mixing them
up. Pour over olive oil. Sprinkle parsley and crumbled vegetable stock
cube over. Bake for 1 ½ hours and from time to time open the oven and
gently stir. If it becomes too dry add a little water. Try not to overcook
the Briam, the vegetables should retain some body, not go soggy! Serve
immediately.
Anne Duncan
Savoury Cauliflower Platter
1 large cauliflower
2 onions
Salt and pepper
Parsley
3 oz butter or margarine
3 oz soft breadcrumbs
1 teaspoon paprika
1 teaspoon garlic seasoning
2 red peppers
2 tomatoes
4 oz cheese
Divide cauliflower into sprigs and cook in boiling salted water for 8
minutes or until tender. Drain chopped onions and fry in 2 oz butter till
soft. Add paprika and garlic seasoning. Add to cauliflower and mix
gently. Put into ovenproof dish and top with diced pepper and sliced
tomato (blanch pepper for 5 minutes in boiling salted water). Cover
with crumbs and cheese mixed and dot with remaining butter. Heat in
oven until golden brown. Garnish with parsley.
Elaine Brown, Kennett Lane
33
Aubergine Bake
One of our favourites and very easy.
2lbs aubergines, thickly sliced
8oz Mozzarella cheese, sliced
5oz Ricotta cheese
Salt and freshly ground black pepper
Olive oil
Handful of fresh basil leaves
Large tin chopped tomatoes
Pesto sauce
Parmesan cheese, finely grated for topping
Method: Sprinkle the aubergines with salt and leave to sweat for half an
hour, then wipe dry with kitchen towel. Brush lightly with olive oil and
place on oiled baking trays in single layers. Bake at 220C for 12
minutes or until golden brown and soft. Mix 1 tablespoon of pesto sauce
into the tinned chopped tomatoes and season with salt and pepper.
Layer the aubergines with this tomato mix, Mozzarella and Ricotta in a
lightly oiled casserole dish, sprinkling each layer with a few basil
leaves. Finish with a layer of Mozzarella and then sprinkle with
Parmesan. Bake at 180C for 40 minutes. Serve hot with a tossed salad
and fresh bread.
Emma Getliffe, Westenhanger
Quick Base Pizza
6oz flour – cake or bread
3 fluid oz water
6oz oil
Pinch of salt
Combine all ingredients into a plastic container with top. Shake all
ingredients. Join together to make the dough. Roll out and put topping
on of your choice. Bake for 30 minutes.
Elaine Brown, Kennett Lane
34
Grandma’s Head
So christened when my grandchildren asked what the dish they were
eating was called and were told: ‘No name, it’s just out of my head’.
I have given no quantities for the vegetables as this is a ‘see what’s
lurking in the fridge and use it up’ job!
Serves 3 or 4 (or more!)
Method: Fry some finely chopped onion with a crushed clove or two of
garlic in 2 tablespoons olive oil until softened and translucent. Add
some sliced courgettes; a red and yellow pepper (each deseeded and cut
up into small pieces); small broccoli florets; sliced mushrooms; skinned
and chopped tomatoes (or a tin of chopped tomatoes); a couple of celery
sticks chopped small; (whatever you have to hand, in fact). Season with
salt and pepper and gently simmer until all the vegetables are tender but
not overcooked. While the vegetables are softening, cook some pasta
spirals (or other shapes) in lightly salted boiling water until just al
dente. Drain, and stir into the cooked vegetables. Transfer this mixture
to an oven dish (such as a lasagne dish).
Make a cheese sauce with 2 oz butter; 1 pint milk, 1 ¼ oz plain flour
and 3 – 4 oz grated cheddar cheese. Season, pour over the pasta and
vegetables, mixing it in a little with a fork. Scatter the top with grated
parmesan (optional) and bake in a pre-heated oven at 350 F/180 C/gas
mark 4 for 20 – 30 minutes or until nicely browned and bubbling.
Dorothy Bultitude
35
Fish Dishes
Page
Sheila Palmer
37
Anon
37
Nigel Songhurst
38
Patricia Smallwood
38
Wendy Peachey
38
Valerie Rudd
39
Lesley Goodwin
39
Lesley Goodwin
40
Clive and Ruth Fielding
40
Clive and Ruth Fielding
41
Clive and Ruth Fielding
41
Doreen & Percy Coleman 42
Tony Bartolo
43
Carol Zielinski
43
Anne Duncan
43
Peter & Elfriede Devanney 44
Jane Smallwood
45
Maureen Meedy
45
Elaine Brown
45
1. Fried St Peter’s Fish
2. Salmon Steaks
3. Sundowner Salad
4. Salmon en Croute
5. Spiced Fish Pie
6. Avocado and Prawn Salad
7. Rollmop Herrings
8. Fish al Nuria
9. Cockle Cakes
10. Fried Fillets of Whiting
11. Fish Stew
12. Cod and Prawn Supper Dish
13. Smoked Fish Pate Terrine
14. Mackerel in Marsella Sauce
15. Prawn Saganati
16. Grilled Fish and Almonds
17. Salmon Mousse
18. Mackerel Paté
19. Smoked Mackerel Mousse
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Fried St Peter’s Fish
2 whole St Peter’s Fish, cleaned and gutted
2 – 3 tablespoons (15 ml) vegetable oil
3 – 4 tablespoons (15 ml) light soy sauce
Finely chopped spring onions for garnish
Method: Using a non-stick wok or frying pan, heat the vegetable oil
over a medium heat. Fry fish for approximately 5 minutes on each side.
When cooked, lift fish out on to a warmed serving plate and pour over
the soy sauce. Pour a little oil from the wok/pan over the fish. Sprinkle
over the chopped spring onions to garnish and serve immediately with
rice or noodles.
Tip: you can tell if the fish is cooked by gently lifting the bone to see if
the flesh falls off easily.
Sheila Palmer, Manor Cottage, Stanford
Salmon Steaks with Pepper and Citrus
Serves 4
50 g butter
4 salmon steaks
Zest and juice of ½ a lemon or lime
75 g fresh ginger, peeled and cut into matchsticks (or 2 teaspoons
ground ginger)
2 spring onions cut into strips
1 red pepper, peeled and diced
Salt and freshly ground black pepper
1 teaspoon honey
Method: Butter four pieces of foil, place each salmon steak in the
middle and then sprinkle with lime or lemon zest, ginger, spring onions
and red pepper slices. Mix lime or lemon juice, seasoning and honey
together and spoon over steaks. Fold foil into parcels. Put parcels on a
baking sheet and bake at 400 F/200 C/gas mark 6 for 20 minutes. Leave
to stand for a few minutes and then serve with crispy leeks and
potatoes.
Anon – apologies from the editor for not knowing your name!
37
Sundowner Salad
Handful of rocket salad leaves
Handful of tiger prawns
Shavings of Parmesan cheese
Drizzle extra virgin olive oil
Black pepper to season.
Method: Throw first three ingredients into a bowl and stir to mix.
Drizzle over the oil, season with black pepper. Easy!
Nigel Songhurst
Salmon en Croute
Get fishmonger to skin a side of salmon and remove major bones.
Place uncooked salmon on a thinly rolled out rectangular sheet of puff
pastry. Spread salmon with Boursin cheese (after sprinkling fish with a
little lemon juice, salt and pepper). Now cover fish with pastry and seal
edges with beaten egg. Cook in a fairly hot oven for about 20/25
minutes – you need to watch the pastry! Serve hot with baby new
potatoes and a good green salad.
This is also good with a layer of well-drained cooked spinach placed
underneath the salmon and on top of it instead of the Boursin cheese. It
looks very pretty when cut in slices.
Patricia Smallwood, The Old Rectory, Stanford
Spiced Fish Pie
1 ½ lb smoked cod or haddock
1 teaspoon curry powder
¼ pint fish stock
Chopped spring onions
Little grated nutmeg
Mashed potato
1 ½ oz margarine
½ pint milk
1 teaspoon Worcestershire sauce
Cayenne pepper
38
Method: Cook fish and flake coarsely. Make a sauce of margarine,
flour, seasoning, curry powder, milk, fish stock, Worcestershire sauce
and spring onions. Cover fish with the sauce and top with mashed
potato, seasoned with cayenne pepper, grated nutmeg. Brown in oven
400 F/200 C/gas mark 6 for 25 minutes.
Wendy Peachey, The Drum Inn, Stanford
Avocado Pear, Melon and Prawn Salad with Seafood Sauce
Serves 4
10 minutes preparation time and NO cooking!
2 average sized avocado pears
200 g frozen prawns
½ a small melon (not water melon)
Small jar of seafood sauce
Method: Defrost the prawns. Remove the flesh from the avocado pear
and the melon. Cut the pear and melon flesh into a mixing bowl in
rough 1 – 2 cm chunks. Add the prawns to the bowl. Mix generous
spoonfuls of the sauce with the other ingredients. Spoon the salad into a
large or several individual bowls and place in the fridge until 15 – 20
minutes before required.
Valerie Rudd, Westenhanger
Rollmops with Apples and Onion
A quick starter or light lunch for lovers of rollmop herrings.
6 rollmop herring fillets
1 cup (8 fl oz) sour cream
Juice of one lemon
½ tablespoon sugar (optional)
Freshly ground black pepper
1 apple, cored and cut into
1 onion, sliced finely
slices
1 tablespoon finely chopped dill
Method: Cut herrings into slices and arrange on a serving dish. Mix
sour cream, lemon juice and sugar. Add pepper and let mixture stand
for 10 minutes. Arrange apple and onion slices in a layer over the
herrings. Cover with cream mixture and sprinkle with dill.
Serve with thin slices of brown/rye bread and butter.
Lesley Goodwin, Westenhanger
39
Fish al Nuria
A recipe from my Spanish sister-in-law. Best when made 2 days in
advance. This has been passed down the generations – a traditional style
of preparing and serving fish as a cold dish. Buffet, party, starter – often
eaten at Christmas (fish on Christmas Eve tradition).
2 lbs white fish
Onion
Parsley
2 – 3 bay leaves
Salt
Method: Cover fish with water, add the other ingredients above and boil
gently till fish is cooked. Drain and cool. Remove skin and bones and
separate into chunks. Put fish into a serving dish.
Add garnish: Chopped stuffed green olives; chopped gherkins; hard
boiled eggs;1 sweet red pepper (grilled and skinned, or tinned); onion;
green pepper. Scatter garnish on top of the fish and lightly mix. Mix
equal quantities of water, olive oil and wine vinegar (say, 1 cup of each)
and pour over – enough to cover the fish and vegetables. Cover and
keep in the fridge for at least 24 hours (48 hours is best).
Lesley Goodwin, Westenhanger
Cockle Cakes
4 oz S R flour
4 oz oatmeal (medium)
2 eggs
10 fl oz milk
Salt and freshly ground black pepper (for seasoning)
8 oz cooked cockles
Oil for frying
Method: Make a batter with the first five ingredients. Fold the cockles
into the batter. Heat oil in a deep pan or wok. Drop rounded
tablespoons of the mixture into the hot oil and cook until golden brown.
Drain and serve with a dipping sauce of your choice.
Clive and Ruth Fielding, Stanford
40
Fried Fillets of Whiting
Serves 2
Cooking time: marinade for 1 hour, cook for 5 minutes
8 small fillets of whiting
Seasoned flour (method 1)
1 lime
Breadcrumbs (method 2)
1 lemon
4 oz butter
Method: Dry the fillets and place in a bowl. Squeeze the juice of half a
lime and half a lemon over them. Marinate for 1 hour, turning every 15
minutes.
Method 1: Remove the fillets from the marinade, drain, cover in
seasoned flour and fry in butter for 2 minutes each side.
Method 2: After marinating, cover the skinless side of the fish in white
breadcrumbs and grill until that side is golden brown.
Serving: Add the juice from the remaining halves of fruit to the residue
of the cooking butter (in method 1) or to melted butter (method 2) and
pour over the cooked fish. Serve with green salad and croquette
potatoes.
Clive and Ruth Fielding, Stanford
Fish Stew
Cooking time: 30 minutes
Serves 4
1 large onion
1 lb squid
5 cloves garlic
1 lb monkfish tail
Olive oil
½ lb smoked cod
Tin of chopped tomatoes
½ whole prawns
¾ pint fish stock
4 large Dublin Bay prawns
2 tablespoons chopped chives
1 smoked mackerel fillet
¼ lb mushrooms
½ pint mussels (cooked)
Method: Finely dice onion and garlic, fry in olive oil, when opaque add
mushrooms. Clean squid and cut into rings. Add to pan (including
tentacles), fry until they just go white (about 1 min). Add chopped
41
tomatoes and stock. Fillet the monkfish and cut into 1inch cubes.
Roughly cut the cod and mackerel. Bring the contents of the pan to
simmer and add the fish and all remaining ingredients. Cook for 2 – 3
minutes. Serve in large bowls with chopped chives and hot ciabiatta
bread.
Clive and Ruth Fielding
Cod and Prawn Supper Dish
4 x 3 oz frozen cod steaks
4 oz frozen prawns
1 oz butter
1 oz flour
13 fluid oz milk
Seasoning
3 oz coloured cheddar, grated
Crispy breadcrumbs
Tomato and parsley for garnish
Method: Arrange the cod in a suitable dish, pierce packets. Microwave
on defrost for 5 – 6 minutes. Set aside. Microwave prawns in soup
bowl, covered with pierced cling film for 2 minutes on defrost. Set
aside. Microwave the butter in a litre jug for 1 minute on full power.
Stir in flour and gradually stir in milk. Season. Microwave on full
power for 2 minutes. Beat well. Microwave for a further 2 minutes on
full power. Beat in cheese to melt, and any water from fish or prawns.
Cut fish into bite-sized pieces and arrange in entrée dish with the
prawns. Pour over sauce to coat. Decorate with crispy crumbs and
tomato and microwave on defrost for 7 – 8 minutes, or full power for 4
– 6 minutes. Garnish with parsley and serve.
Alternatives: use drained tinned tuna instead of cod; use creamed
potato as an alternative topping, and retain a little cheese for decoration.
Doreen and Percy Coleman, Westenhanger
Smoked Fish Paté Terrine
6 skinned and smoked mackerel
150 g full fat soft cheese
150 g natural yoghurt or crème fraiche
Juice of 2 lemons
1 tablespoon water to bind
42
Method: Place all ingredients in a blender and blitz till smooth. Turn
out into a medium sized bowl or terrine and serve with black olives,
French bread and crackers.
This was tasted at a party: we liked it so much we asked for the recipe.
Tony Bartolo, Westenhanger
Mackerel in Marsella Sauce
4 filleted mackerel
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 teaspoon turmeric
½ inch ginger root
½ inch cinnamon stick
6 dried chillies, seeded
6 cloves garlic
2 medium onions, chopped finely
Black peppercorns
Olive oil
Water
Method: Salt mackerel and put into a frying pan with the olive oil. Fry
gently for 5 minutes until cooked.Blend all the remaining ingredients,
with the exception of the ginger, cinnamon and peppercorns and add to
the fish. Add the cinnamon, ginger and peppercorns and simmer with
some water for 5 minutes and then serve.
Quite an old recipe and a favourite dish of ours: a tasty, hot and spicy
fish dish that my Polish father Stefan used to make, and still does.
Carole Zielinski, Westenhanger
Prawn Saganati
Serves 6 - 8
1 kg large prawns, peeled and heads removed (leave tails)
500 g fresh chopped ripe tomatoes
1 large onion, finely chopped
300 g feta cheese, coarsely crumbled
Pepper
5 big garlic cloves, crushed
Oregano and paprika
Parsley, coarsely chopped
Vegetable stock cube
Olive oil
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Method: Put olive oil, onions and garlic in a deep pan and seal. Add
chopped tomatoes, pepper, stock cube, half of the paprika, oregano and
parsley, and cook, stirring gently for 5 minutes. Add prawns and feta
cheese and cook for a further 3 minutes. (If your feta cheese is not very
creamy then add 150 g of fresh cream during this stage). Place in a large
terracotta pot (or portion-sized individual ones) and sprinkle the
remainder of the oregano, paprika and parsley over. Bake for 30
minutes at 200 C/400 F/gas mark 6 until starting to brown.
Anne Duncan, Hayton Manor
Grilled Fish and Almonds
8 small fish fillets (or 4 large)
3 tablespoon (45 ml) lemon juice
2 oz (50g) flour
3 ½ oz (100 g) butter
1 onion
½ pint (227 ml) single cream
2 oz (50 g) flaked almonds
Chopped chives or parsley
Method: Place fillets in a shallow dish and pour over lemon juice.
Leave for at least 15 minutes then remove fish and dry with kitchen
paper. Save the marinade. Season the fish with salt and pepper and coat
with flour. Place on a grill pan covered with greased foil. Melt half the
butter and pour over the fish. Grill each side for 4 minutes. While the
fish is grilling, peel and chop the onion. Melt the rest of the butter in a
frying pan, add onion and cook over gentle heat until transparent. Add
the almonds and cook till golden, turning the mixture over constantly.
Stir in the cream, add salt, pepper and reserved lemon juice (marinade)
and stir gently till fish is ready.
To serve: pour half the sauce into a warmed serving dish, place fish on
top then pour over remaining sauce. Garnish with chives or parsley and
serve with rice or chips and a green salad with a light French dressing.
Peter and Elfriede Devanney, Stanford
44
Salmon Mousse (a recipe from Eileen Catty)
Serves 4
8 oz tin of salmon
1 gill (2 ½ fl oz) cream
1 envelope Symington’s aspic jelly crystals
1 oz butter
1 oz flour
¼ pint milk
Seasoning
Method: Make a white sauce with the butter, flour and milk and add
seasoning to taste. Allow tcool. Beat salmon till quite smooth, add to
sauce and beat well. Dissolve aspic in ½ pt of hot water. Let cool.
Whip cream and then mix cream and cooled aspic into salmon mixture.
Pour into a serving dish and chill till set.
Jane Smallwood
Mackerel Paté
160g packet smoked mackerel fillets, skinned
125g pack low fat soft cheese
2 tablespoons low fat natural yoghourt
1 tablespoon lemon juice
1 tablespoon creamed horseradish sauce
Black pepper
Method: Put all the ingredients into a food processor or mash with a
fork and blend until smooth. Serve with crusty bread, crudité or hot
toast.
Maureen Meedy, Swan Lane
Smoked Mackerel Mousse
225g smoked mackerel fillets
1 tablespoons horseradish sauce
150ml fresh soured cream (cream and lemon juice)
150ml cold thick white sauce
Black ground pepper
2 tablespoons gelatine
2 tablespoons lemon juice 1 egg-white
45
Method: Remove skin, any large bones from fish and mash flesh well.
Stir the horseradish sauce, soured cream cold sauce and black pepper
into the fish. Mix well. Dissolve gelatine in the lemon juice.
Gradually pour into the fish mixture, stirring continuously. Whisk the
egg white until stiff. Fold into mixture. Spook into a lightly oiled
mould or serving dish. Chill until set. Turn out on a serving dish if
desired.
Elaine Brown, Kennett Lane
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Desserts and Cakes
1. Lemon Posset
Jane Smallwood
2. Lemon Whip
Jane Smallwood
3. Almond and Lemon Tart
Jane Smallwood
4. Plain Fudge
Anne Duncan
5. Blackcurrant Cheesecake
Vanessa Ashman
6. Pineapple and Ginger
Shaun Hillman
7. Fruit Quark
Shaun Hillman
8. Cynth’s Chocolate Crunch
Patsy Loft
9. Patsy’s Carrot Cake
Patsy Loft
10. Kent Lent Pies
Patsy Loft
11. Chocolate Brandy Trifle
Marion Bebbington
12. Orange Ice Cream
Peter Hill
13. Apricot Dessert
Debbie Bray
14. Welsh Cakes
Clive and Ruth Fielding
15. Tiramisu
Jackie Mitchell
16. Lemon Mascarpone Custard
Sue Lewis
17. Toffee Bread and Butter Pudding
Sue Lewis
18. Gypsy Tart
Gary Rhodes
19. Muffins
Lesley Goodwin
20. Cherry Cake
Evelyn Holt
21. W. I. Cake
Dorothy Bultitude
22. Jean’s Chocolate Cake
Dorothy Bultitude
23. Coronation Fruit Cake
Robert Needham
24. Chocolate Fudge Pudding
Patricia Smallwood
25. Christmas Pudding
Diane & Catherine Nichols
26. Fruit Baked with Crème Fraiche
Rangy Holt
27. Royal Treacle Tart
Georgina Howard
28. Christmas Cake
Peggy Getliffe
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Page
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48
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50
50
51
52
52
53
53
54
54
55
55
56
56
58
58
59
59
60
60
61
61
62
63
29. Fruit Cake
30. Appeltaart
31. Dutch Pancakes
32. Strawberry Cream Cups
33. Queen Mother’s Cake
34. Bible Study Cake
35. Marbled Chocolate Cheesecake
36. Bombe Tortoni
37. Strawberry Hawaii
38. Rhubarb Alsage
39. Banoffi Pie
Andrew McCall
Jacqui Porter
Jacqui Porter
Christine Oliver
Christine Oliver
Rev’d Gill Mack
Val Carey
Maureen Meedy
Elaine Brown
Elaine Brown
Emma Getliffe
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Lemon Posset (own version)
Serves 5
1 pint thick cream
1/8 pint dry white wine
4 lemons, juice and rind
3 eggs (whites only)
Sugar
Method: Add grated lemon rinds to cream and whip gently till stiff. Stir
in lemon juice and wine. Add sugar to taste. Whip whites of eggs
stiffly and fold into mixture.
Don’t make too long before use as liquid sinks to the bottom.
Jane Smallwood
Lemon Whip
Serves 4
½ lime jelly tablet
3 oz sugar
Grated rind of one lemon
5 tablespoons lemon juice
4 tablespoons water to melt jelly
3 eggs
Method: Melt jelly in hot water and leave until just nearly setting. Beat
sugar and yolks of eggs till fluffy and add jelly, lemon juice and rind.
Beat whites of eggs till stiff and fold into mixture. For a richer mixture,
put only 2 tablespoons of water and ¼ pint of cream.
Jane Smallwood
48
Almond and Lemon Tart
One 9 inch pastry case
3 eggs
4 oz ground almonds
6 tablespoons double cream
2 lemons, juice and rind
2 oz light brown sugar
Method: Beat eggs and sugar till light and fluffy. Add almonds and
cream, lemon juice and rind. Pour into pastry case and bake for 20
minutes. (Oven180 C/gas mark 4)
Jane Smallwood
Plain Fudge
Makes 2 ½ lbs
My aunt’s recipe which she makes every Christmas.
½ pint (300 ml) milk
1 large can condensed milk
8 oz (225 g) butter or margarine
2 rounded tablespoons golden syrup
2 lb (900 g) granulated sugar
Method: Put all the ingredients into a large pan and heat slowly, stirring
ALL the time until the sugar is dissolved. Bring to the boil and cook,
stirring constantly, until a little of the mixture dropped into cold water
forms a soft ball, or until mixture reaches 240F or 116C on a sugar
thermometer. Remove from heat and after a minute or two, beat with a
wooden spoon until the mixture thickens and loses some of its shine.
Pour into greased baking trays – it begins to set very quickly. When
partially set, mark into squares and then leave to get cold.
Anne Duncan, Hayton Manor
Blackcurrant Cheesecake
250 g (10 oz) blackcurrants 150 g (6 oz) caster sugar
2 tablespoons water
100 g (4 oz) digestive biscuits
50 g (2 oz) butter (melted) 500 g tub mascarpone
300 g tub fresh custard or home made custard
1 teaspoon vanilla extract
49
Method: Line a 1 kg loaf tin with a strip of baking parchment that
covers the base and reaches up the long sides. Place blackcurrants in a
small pan with half the sugar and the water. Bring to the boil, then
simmer for 5 minutes until fruit is softened. Pass currants through a
sieve, pressing out as much of the pulp as possible. Divide into 2 equal
portions and leave to cool. Crush the biscuits and mix with the melted
butter. Lightly beat the mascarpone in a large bowl until soft. Beat in
the custard, a little at a time, until smooth. Stir in the remaining sugar
and vanilla extract. Using one portion of the blackcurrant sauce, drizzle
a little over the covered base of the tin. Spoon half the cheese mixture
over the top and then drizzle a little more of the sauce. Add the
remaining cheesecake mixture and drizzle the remaining sauce on top.
Swirl the mixtures together with a skewer or chopstick, then smooth the
top. Sprinkle on the buttery crumbs evenly and press lightly to firm.
Cover tightly with freezer film or foil and freeze until firm – at least 4
hours or overnight. Freeze the remaining blackcurrant sauce if not
using immediately. This dish will freeze for 3 months.
To serve, transfer the cheesecake to the fridge for 1 hour until slightly
softened. Turn out onto a serving dish and peel off the paper lining.
Cut into slices and serve with the reserved sauce poured over.
I particularly like this dessert as it can be made the day before. Other
fruits can be used, such as raspberries.
Vanessa Ashman, The Rectory, Lyminge
Pineapple and Ginger
1 McVitie’s ginger cake
1 tin custard
1 tin crushed pineapple, drained (keep juice)
Method: Slice ginger cake and place in base of a large serving bowl.
Place drained crushed pineapple on top. Add 1 – 2 tablespoons of
pineapple juice if cake looks too dry. Pour over the custard and serve
cold.
Shaun Hillman, Stanford
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Fruit Quark (a form of cheesecake)
1 tub of quark
juice of 3 lemons
4 oz sugar
1 small pack digestive biscuits
1 tin of soft fruit (pineapple, strawberries, raspberries, blueberries)
1 pack gelatine
4 – 6 oz cream
4 oz margarine
Method: Make biscuit base with 4 oz margarine and crushed biscuits,
then place in 8 – 10 in loose-based spring clip tin, smooth with back of
a spoon and put in fridge to cool and allow base to harden.
Place lemon juice, sugar, juice from tinned fruit and gelatine in a
saucepan and warm slowly till all melted.
Beat cream with 2 teaspoons sugar until stiff. In a fresh bowl, mix the
quark and the soft fruit together then add the gelatine mix. Stir, then
add the cream and mix until smooth.
Once the base has hardened, pour in the quark mixture and allow to set
in the fridge. Once set, remove from tin and serve on its own or with
cream.
Shaun Hillman, Stanford
Cynth’s Chocolate Crunch
1 large packet rich tea biscuits
8 oz margarine
2 tablespoons caster sugar
2 tablespoons golden syrup
2 tablespoons drinking chocolate
6 oz cooking chocolate
Method: Crush biscuits, melt margarine and add sugar, syrup and
drinking chocolate. Add crushed biscuits, then press into tin. When
cold, melt cooking chocolate and pour over the top.
Makes 48 pieces.
Patsy Loft, Westenhanger
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Patsy’s Carrot Cake
8 oz S R flour (or sieved wholemeal)
2 level teaspoons baking powder
¼ pint oil
5 oz Demerara sugar
2 eggs
2 oz chopped walnuts
4 oz grated carrot
2 oz sultanas
1 tin crushed pineapple
Method: Mix all the ingredients together well, put in baking tin and
bake for 1¼ hours at 180C/350F
Icing:
3 oz cream cheese
2 oz butter
¼ tsp vanilla essence 6 oz icing sugar
Mix well and use to ice cake when cold.
Patsy Loft, Westenhanger
Kent Lent Pies
3 oz ground rice
½ pint milk
3 oz butter
4 oz caster sugar
6 eggs
Pinch salt
Grated lemon peel
Currants
Puff pastry
Method: Boil ground rice in milk, then add butter, caster sugar, eggs,
salt, and lemon peel. When the mixture is nearly cold, line patty tins
with puff pastry and three parts fill with the mixture. Add currants on
top of each pie and bake in a hot oven for 14 – 20 minutes.
Delightfully different!
Patsy Loft, Westenhanger
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Chocolate Brandy Trifle
225 g good plain dessert chocolate 75 g granulated sugar
1 tsp vanilla essence
75 g butter
75 g caster sugar
5 egg yolks
5 egg whites
5 tablespoons milk
2 packets sponge cakes
brandy
Method: Melt chocolate and add granulated sugar, milk and egg yolks.
Stir until thick. Cool. Then cream butter and caster sugar together and
add to chocolate mixture. Add essence and fold in stiffly beaten egg
whites. Halve trifle sponges and place first layer in bowl. Soak with
brandy and then add chocolate mixture. Do this with alternate layers of
sponge and chocolate mixture. Decorate with whipped cream or
whatever your choice.
This is rather alcoholic, so be warned!
The above dessert was given to me by an old friend. She told me she
used to serve it on Boxing Day: it was part of her family’s tradition. I
find the amounts above are enough for a buffet party. Reduce the
amount if only for a dinner party.
Marian Bebbington, Westenhanger
Orange Ice Cream
3 Seville oranges (or 1 eating orange and 2 limes)
175 g (6 oz) icing sugar
Large pot (584 ml/just over 1 pt) double cream
Wafers to serve (optional)
Method: If using Seville oranges, grate the zest of two of them.
Squeeze the juice of all three and pour into a bowl with the zest and
sugar. (If you’re going for the sweet orange and lime option, grate the
zest of the orange and one of the limes, juice them and add to the sugar
as before.) Stir to dissolve the sugar and add the cream. Whip
everything until it holds soft peaks, then pour into an airtight container
(approx 2 l) with a lid. Cover and freeze until firm for 3 to 5 hours.
Take out of the freezer 15 – 20 minutes before eating.
Then enjoy!
Peter Hill, Stanford
53
Apricot Dessert
A lovely summery dessert, easy to make and always popular.
4 oz ‘ready to eat’ dried apricots
¾ pint water
1 level tbsp sugar
1 orange jelly
1 tablespoon lemon juice
1 oz butter
1 tablespoon golden syrup
2 oz cornflakes
¼ pint double cream
Method: Place apricots and sugar in a saucepan – boil for 10 minutes
until tender. Drain fruit and leave to cool, reserving the syrup.
Dissolve orange jelly in reserved syrup over gentle heat, add lemon
juice. Liquidise apricots with a little of the jelly mixture. Stir the
apricot puree into remaining jelly, put into a decorative glass serving
bowl and place in the fridge to set. For the crunchy topping, melt the
butter and golden syrup in a saucepan. Lightly crush the cornflakes and
add to the butter/syrup mixture. Allow to cool. Meanwhile, softly whip
the double cream and spread over the set apricot jelly. Finally, sprinkle
on the cornflake topping.
Debbie Bray
Welsh Cakes
8 oz (225 g) S R flour
3 oz (75 g) caster sugar
Pinch of salt
1 egg, beaten
1 teaspoon mixed spice
1 teaspoon golden syrup
2 oz (50 g) butter or margarine
2 oz (50 g) lard
3 oz (75 g) mixed currants and sultanas
Serves 4. Method: Sieve the flour, salt and spice into a mixing bowl.
Rub in the fats until the mixture looks like fine breadcrumbs. Add the
sugar and dried fruit. Pour in the beaten egg and syrup and stir to make
a fairly firm dough. On a floured board, roll or press the dough out to
approximately ¼ inch (5mm) thick. Cut into rounds with a 1 ½ inch (4
cm) or 2 inch (5 cm) cutter. Bake the Welsh cakes on a medium hot
griddle, turning once, until golden brown on both sides but still a little
soft in the middle. Dust the cakes liberally with caster sugar whilst still
hot. These are best eaten straight from the griddle, but will keep for up
to 10 days in an airtight container.
Clive and Ruth Fielding, Stanford
54
Tiramisu
My favourite SERIOUSLY FULL FAT dessert recipe!
16 sponge fingers
60 ml (1/2 fl oz) dark rum or Amaretto liqueur
2 tablespoons brandy
125 ml (4 fl oz) strong cold black coffee
10 small macaroons or Amaretti biscuits
3 tablespoons apricot jam
425 g (14 oz) mascarpone cheese
2 eggs, separated
4 tablespoons icing sugar
125 g (4 oz) grated chocolate
Method: Bake the sponge fingers in a preheated moderate oven
(190C/375 F/Gas mark 5) for 10 minutes until crisp and dry. Mix half
the rum/Amaretto with the brandy and coffee. Dip the sponge fingers
into this mixture, then layer them evenly on the bottom of a serving
dish/glass fruit bowl. Beat the cheese with the egg yolks, sugar and
remaining rum/Amaretto. Whisk the egg whites until they stand in soft
peaks. Fold into the cheese mixture with a metal spoon.
Spread the macaroons with the apricot jam. Spoon half the cheese
mixture over the sponge fingers. Spread the macaroons over the top.
Spoon the remaining cheese mixture evenly over the top. Sprinkle with
the grated chocolate.
Jackie Mitchell, Stanford
Lemon Mascarpone Custard
Serves 6
Preparation time: 5 minutes
Cooking time: 5 minutes
2 tablespoons custard powder
½ cup sugar
½ cup orange juice
1 cup water
¼ cup mascarpone
¼ cup lemon butter
2 tablespoons Cointreau
55
Method: Combine custard and sugar in a medium pan, add orange juice
and water. Stir until combined. Stir constantly over medium heat for 3
minutes, or until the mixture thickens. Boil for a further minute.
Add mascarpone, lemon butter and Cointreau. Stir until heated through.
Note: Mascarpone is an Italian fresh cream cheese. It is extremely rich
and can be used as a substitute for cream.
Sue Lewis, Westenhanger
Toffee Bread and Butter Pudding
Serves 4
Preparation time: 20 minutes
Cooking time: 40 minutes
4 brioche rolls
30 ml banoffee toffee
3 medium eggs
300 ml milk
30 g sultanas
15 g light muscovado sugar
Method: Thinly slice each of the rolls. Spread half with the banoffee
toffee and sandwich with the remaining slices. Arrange in 4 individual
dishes or one medium sized gratin dish.
Beat the eggs and milk together and slowly pour over the sandwiched
brioches. Scatter over the sultanas and leave to soak for 15 minutes.
Sprinkle the sugar over the top and place the dishes in a roasting tin.
Pour enough boiling water into the tin to come halfway up the sides of
the dishes. Bake in a preheated oven at 170C/325F/Gas mark 3 for 35 –
40 minutes until just set and golden brown. (Kcals per portion 265)
Sue Lewis, Westenhanger
Gypsy Tart
Serves 6 – 8
1 ready-baked tart case
1 400 g (14 oz) can evaporated milk, chilled for one hour before
whisking.
350 g (12 oz) muscovado sugar (no other sugar will work)
Preheat the oven to 200 C/400 F/gas mark 6
56
Method: Whisk together the evaporated milk and sugar with an electric
mixer for a minimum of 10 – 15 minutes. The mix will become coffee
coloured with the consistency of whipped cream. It is important to get
to this stage before going on to the next. Pour the mix into the pastry
case and bake for 10 minutes. Remove from the oven and leave to cool
before slicing and serving with some pouring cream to finish it off.
Best eaten at room temperature.
This is a childhood favourite of mine and one that becomes very
moreish!
A yummy recipe from one of Britain’s best-loved chefs, Gary
Rhodes
57
Muffins
‘The marvels of spelt flour’
300 g spelt flour
4 teaspoons baking powder
150 g brown sugar
150 g fresh or frozen blueberries or chopped apple
1 egg, lightly beaten
180 ml milk
125 ml vegetable oil
Method: Grease muffin tins. Heat oven 190 C/375 F/gas mark 5
Sift dry ingredients into mixing bowl.Stir in remaining ingredients.
Spoon mixture into tins. Bake for 20 – 25 minutes. The muffin tin I use
makes 12, so I cook for 20 minutes. If making larger muffins (6 to a
tray), test after 25 minutes. This recipe is very user-friendly and quick
to do. I have some-times reduced the sugar, used bottled cherries and
substituted the milk for the cherry syrup – it worked wonderfully.
Try savoury muffins – cheese/herbs. The variety is endless. The
flavour of the spelt flour is wonderful and the texture is light.
Lesley Goodwin, Westenhanger
Cherry Cake
250 g S R flour
175 g caster sugar
175 g margarine
175 g glace cherries (cut in quarters and dusted with flour)
1 teaspoon vanilla essence
Grated rind of a lemon
3 eggs
Milk to mix if necessary
Method: Put all ingredients (except cherries) in a food processor and
mix. Lightly fold in cherries. Pour into an oiled, lined 8 inch tin.
Dredge with caster sugar and bake at 165 C for 45 – 60 minutes.
Evelyn Holt
58
W. I. Cake
½ lb S R flour
¼ tsp salt
¼ lb margarine
¼ lb moist brown sugar
1 tbsp black treacle (optional)
1 egg
4 tablespoons milk
grated rind of 1 orange
½ lb mixed fruit (including peel and cherries)
Method: Sift flour and salt, rub in fat, add sugar and treacle. Add
beaten egg and milk and stir with wooden spoon. Add grated rind of
orange and mixed fruit and mix well. Turn mixture into well greased
and prepared loaf tin (approx 2 lb) and bake 1 ½ hrs at 325 F/170 C/gas
mark 3. Check with skewer after 1 hr 20 minutes. Keeps well in an
airtight container.
This recipe was one used by my mother who used to enter it in
competitions at her local W.I. She won the Rose Bowl so often that she
eventually felt too embarrassed to enter!
Dorothy Bultitude, Stanford
Jean’s Chocolate Cake
This recipe comes from a friend. It is a lovely moist cake and keeps
well in a tin (if given a chance!)
5 oz SR flour
6 oz caster sugar
6 oz soft margarine
3 oz drinking chocolate powder
3 eggs
3 tablespoons boiling water
Method: Grease and line an 8 – 9 inch round cake tin. Place all
ingredients in a bowl and beat well with a wooden spoon for 2 minutes
(or with an electric hand mixer for one minute). Bake for
approximately 1 hour at 350 F/180 C/gas mark 4.
Fudge Icing for the top: 1 oz soft margarine; 5 oz icing sugar; 3
teaspoons cocoa powder; 1 tbsp boiling water; few drops vanilla
essence. Cream margarine, beat in icing sugar and cocoa. Gradually stir
in boiling water, add essence and beat well. Use to spread over top of
cake when cooled.
Dorothy Bultitude, Stanford
59
Coronation Fruit Cake
I think this fruit cake recipe is the one my aunt used for the Coronation
Day celebrations (must have used up 6 months’ rations!) and the dog
jumped up at the sideboard and had the lot while everyone was outside
at the street party.
6 oz margarine
4 oz sultanas
6 oz brown sugar
3 eggs
4 oz plain flour
4 oz S R flour
2 oz mixed peel (chopped) 2 oz glace cherries (chopped)
Blanched split almonds
Pinch of salt
Method: Lightly grease and line an 8 inch cake tin. Cream together the
margarine and sugar. Beat in the eggs, one at a time. Fold in the flour
and salt. Stir in the cherries, peel and sultanas and mix well.
Place mixture into tin. Sprinkle the almonds over the top and place in a
hot oven until golden brown and the mixture is completely set.
Leave to cool where a dog cannot get to it!
Robert Needham, Westenhanger
Chocolate Fudge Pudding
3 oz S R flour
4 oz butter or soft margarine
2 level tablespoons cocoa
4 oz sugar
2 eggs
Pinch of salt
Milk to mix, if necessary
Method: Make a sponge with the above ingredients and put into a well
buttered dish, only half full (I use a soufflé dish). Pour over 4 oz soft
brown sugar and 2 level tbsp cocoa powder mixed into ½ pt of hot
water. Bake at 375 F/190 C/gas mark 5 for 40 minutes. Cake will rise
to the top with a delicious sauce underneath.
Eat hot with cream, or maybe ice-cream, but beware of pain in teeth if
you do!
Patricia Smallwood, Stanford
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Eliza Acton’s Christmas Pudding
Eliza Acton was born in 1799 in Battle, Sussex. Her book ‘Cooking for
modern private families’ first published 1845
3 oz (75 g) flour
3 oz (75 g) breadcrumbs
6 oz (175 g) stoned raisins 6 oz (175 g) currants
6 oz (175 g) suet
4 oz (110 g) apples, minced
5 oz (150 g) sugar
2 oz (50 g) candied peel
Small glass brandy
½ tsp mixed mace and nutmeg
Salt
3 eggs
Method: To three ounces flour and the same weight of fine, lightly
grated bread crumbs, add six of beef kidney suet chopped small, six of
raisins weighed after they are stoned, six of well cleaned currants, four
ounces of minced apples, five of sugar, two of candied peel orange rind,
lay a teaspoon of nutmeg, mixed with pounded mace, a very little salt, a
small glass of brandy and three whole eggs. Mix and beat these
ingredients well together. Tie them tightly in a thickly floured cloth and
boil them for three hours and a half.
Diane and Catherine Nichols, Stanford
Fruit Baked with Crème Fraiche
225 g (8 oz) strawberries
125 g (4 ½ oz) white grapes, seedless and halved
1 peach, sliced
8 – 10 ratafia biscuits
2 x 200 ml tubs crème fraiche
125 – 175 g (4 – 6 oz) light brown soft sugar
Fresh mint to decorate
Method: Arrange all sliced fruit in the base of a 1litre soufflé dish or 4
individual dishes. Place biscuits on top. Spoon over crème fraiche to
completely seal the fruit and chill for at least 1 hour.
Sprinkle over the sugar and place under hot grill for 1 – 2 minutes.
Alternatives: any fresh or canned fruit; add liqueur, brandy or sherry;
use natural Greek yoghurt.
Rangy Holt, Stanford
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Royal Treacle Tart
- as served by The Hind’s Head, Hotel, Bray to HM the Queen.
More than 32 years ago, when I still lived in Maidenhead, Princess
Alexandra got married. Most of the Crowned Heads of Europe came
over for the wedding and the Queen gave a big party for them all at The
Hind’s Head at Bray. They came in several motor coaches. For the
occasion, the chef created Royal Treacle Tart and it remained on the
menu afterwards. The recipe (which remained a closely guarded secret)
came to us through a friend of my mother’s who worked there. My late
mother and I were terrible pastry makers and our attempts were
disasters. My late grandmother was a pastry maker superb, as is my
daughter, and they could make it beautifully. If you are good at pastry
it is great, but it does take two different kinds of pastry.
To make a good treacle tart the secret lies in the top pastry, which
should be made at least an hour before using, or, preferably overnight.
An egg can easily be divided into two if well beaten with a fork.
Top Pastry Cream 4 oz butter with 2 oz caster sugar, add half beaten
egg and cream again. Sift 6 oz S R flour into a basin and fold the above
cream gently into it. Chill.
Short Pastry Sift 6 oz SR flour into a basin. Add 3 oz butter and
work in with fingertips. Dough up with 2 fluid oz milk, half an egg and
a pinch of salt.
Filling Mix 2 cups Lyle’s best golden syrup with 2 ½ cups of fresh
white breadcrumbs.
Method Line a 9 inch sandwich tin with the short pastry, working the
edges well up. Pour in filling and cover with the top pastry, having
egg-washed the sides well to adhere the two pastries together. Egg-wash
the top, sprinkle with granulated sugar and prick all over with a sharp
knife. Cook in moderate oven, gas mark 4 or 5 for 20 minutes or until
golden brown.
Serves 8
Georgina Howard, Stanford
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Christmas Cake
This is my Mother in Law’s scrummy recipe.
12 oz plain flour
1 teaspoon cinnamon
1 teaspoon mixed spice
½ teaspoon salt
4 oz candied peel
4 oz glace cherries
2 lb dried fruit (1 lb currants, 8 oz sultanas, 8 oz raisins)
4 oz blanched almonds (chopped)
Finely grated rind l lemon
4 eggs
4 tablespoons milk/sherry/brandy
8 oz margarine or butter
8 oz Demerara sugar
1 tablespoon black treacle
9 inch round or 8 inch square tin lined with 2 thicknesses greased
greaseproof paper
Method: Sieve together all the dried ingredients (mixed peel, cherries,
fruit, chopped almonds and lemon rind). Whisk eggs, milk, sherry or
brandy together. Cream fat and sugar and black treacle until soft. Add
the flour and egg mixture alternatively to the fruit mixture. Put into cake
tin and bake in a moderate oven 150 to180 C/300 F/gas mark 2 for 3 ¼
to 3 ½ hours. (After 1½ hours, reduce heat to 150 C). Cool in the tin
and store in an airtight tin. Make cake at least 3 weeks before
Christmas. For a moist cake, prick the cold cake and pour over a little
sherry at intervals before icing.
Peggy Getliffe
Fruit Cake
Into a saucepan put: 6 oz butter or margarine; ½ pint milk;
6 oz sugar; 8 oz glace cherries; 12 oz mixed fruit.
Bring slowly to the boil, stir for a bit at the boil and leave to cool.
When mixture has cooled, add: 2 beaten eggs; ½ teaspoon mixed spice;
½ teaspoon nutmeg and (sieving it in gradually) 12 oz S R flour.
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Preheat oven to 180 C/350 F/gas mark 4. Pour cake mixture into an 8
inch cake tin lined with buttered greaseproof paper.
Bake in oven at 180 C/350 F/gas mark 4 for 15 minutes, then lower heat
to 150 C and cook for another 3 ½ hours or so, testing with a skewer,
till skewer comes out dry.
Andrew McCall, Westenhanger
Two Dutch Recipes by courtesy of my grandmother, Mrs BakkerPieters and the Margriet Kookboek and diligently translated by
Jacqui Porter
Appeltaart
My grandmother’s secret recipe for a true Dutch Apple Flan from the
south of the Netherlands (and if you do not tell her that the secret is out,
neither will I!)
For the base:
250 g plain flour
80 g sugar
175 g unsalted butter (much, much nicer than using margarine)
1 ½ eggs
For the filling:
5 – 6 large cooking apples
4 tablespoons sugar
1 teaspoon vanilla sugar (optional) 2 teaspoons cinnamon
4 tablespoons sultanas
2 tablespoons flaked almonds
Rasp of 1 lemon
1 egg
To make the base:
Put the flour in a large bowl (I never bother to sieve it) with the sugar.
Cut the butter in small pieces and then work into the mixture with your
hands until it is crumbly. Make a well in the middle and put the beaten
eggs in. Mix it all together thoroughly until you have a nice ball of
dough. It must be springy to the touch but not too moist. Chill for 15
minutes while you prepare the filling.
To prepare the filling:
Peel and core the apples and cut into thin slices. Mix thoroughly with
the sugar, cinnamon, sultanas, lemon rasp and flaked almonds (vanilla
sugar if using).
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You will need a large flan tin with a loose bottom – the cake will be
sufficient for 12 portions. Butter and flour the flan tin. Roll the dough
out fairly thinly, ensuring that there will be enough left for the lattice
work. Cover the flan base with dough and then put in the apple filling.
Roll the remainder of the dough and make
long strips to put over the filling in a criss cross fashion. (Make sure
you have some broader strips to put along the edge of the cake. Beat
the egg and brush over the pastry. If any egg is left, pour over the apple
mixture. Cook in the middle of a medium hot oven for 45 minutes or
until the pastry is golden brown. Switch off the oven and leave the flan
inside for another 15 minutes. Take out of the oven and leave to cool
further before removing from the tin (leave the loose base underneath
it). Serve with sweetened, whipped double or whipping cream. Nice
eaten the same day, especially whilst still slightly warm.
Pannekoeken
Serves 4 – 6 large ones
Dutch pancakes have always been the meal of the poor as they are
filling and a meal in itself. They can be made either savoury or sweet
They are a firm favourite with children and in Holland often made on
Saturday when mum would traditionally cook an easy hearty meal for
the family.
200 g plain flour
sniff of salt (just a tiny bit – we call it a ‘snufje’!)
1 egg
400 ml lukewarm milk
butter or margarine
Sieve the flour into a large bowl and make a hollow in the middle.
Break in the egg and gradually add the milk beating constantly to get a
smooth mixture. Put a small amount of butter/margarine in a large nonstick frying pan and put about a soup ladle of mixture in the pan when
the butter has melted and the pan is hot. (These are supposed to be thick
pan-cakes, not the thin French jobbies!) Turn the pancake only once
when the bottom is golden brown and the top starting to dry out.
Spread a little butter on the pancake and serve immediately with sugar.
Keep hot in the oven if you are making a batch.
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Appelpannekoeken (Apple pancakes) Fry some slices of apples in the
frying pan until they become soft. Then pour the pancake mixture over
them and continue as above.
Spekpannekoeken (Bacon pancakes) Fry some slices of streaky bacon
in the pan until they start to brown, then add the pancake mixture and
continue as above.
Jacqui Porter, Stanford
Strawberry Cream Cups
This is a favourite recipe with my family and friends so I always love
making these strawberry tartlets, especially when our wonderful English
strawberries are in season. It’s also a great way of using up your spare
bread.
8 thin slices white bread (crusts removed)
2 oz (50 g) butter
11 oz (25 g) caster sugar
½ teaspoon ground mixed spice
Filling:
6 oz (175 g) strawberries
¼ pt (150 ml) natural yoghurt (thicker variety, but not set)
¼ pt (150 ml) double cream
caster sugar to taste
Set oven to 350 F/180 C/gas mark 4.
Method: Flatten bread with rolling pin and cut a 4 inch (10 cm) round
from each slice. Beat butter, sugar and mixed spice together and spread
over both sides of bread. Press rounds into bun tins and gather sides to
form fluted cups. Bake for about 20 minutes until golden and crisp.
Leave to cool.
Filling: Reserve a few strawberries for decoration. Mash the remainder
and stir in the yoghurt. Lightly whip the cream, fold into the yoghurt
and strawberry mixture. Chill. Spoon mixture into bread cups.
Decorate with reserved strawberries and lightly sprinkle with icing
sugar.
Delicious!
Christine Oliver, Stanford
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The Queen Mother’s Cake
This was the Queen Mother’s favourite cake recipe. At her request
it must not be given, but sold for a suitable donation to a charitable
organisation.
Pour 1 breakfast cup of boiling water over 8 oz chopped dates and add
one teaspoon Bicarbonate Soda.
Let stand for the time it takes to mix the following:
8 oz sugar
1 teaspoon baking powder
3 oz butter
1 teaspoon salt
1 beaten egg
1 teaspoon vanilla
2 oz chopped walnuts
10 oz plain flour
Add all the above to the date mixture and bake for 35 minutes in
moderate oven in 9 in x 12 in pan.
Topping:
5 tablespoons brown sugar
2 tablespoons butter
2 tablespoons cream
Mix these ingredients together and boil for 3 minutes. Spread on cake
and sprinkle with chopped nuts (be careful not to boil this mixture
longer or it will turn to toffee!) It should have the consistency of fudge.
Christine Oliver, Stanford
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Bible Study Cake
(1)
(2)
(3)
(4)
(5)
(6)
(7)
(8)
(9)
(10)
(11)
(12)
8 oz (225 g) Judges, 5:25 (last clause)
8 oz (225 g) Jeremiah, 6:20
1 tablespoons I Samuel, 14:25
3 x Jeremiah, 17:11
8 oz (225 g) I Samuel, 30:12
8 oz (225 g) Nahum, 3:12 (chopped)
2 oz (50 g) Numbers, 17:8 (blanched and chopped)
1 lb (450 g) I Kings, 4:22
2 Chronicles, 9:9 to taste
A pinch of Leviticus, 2:13
1 teaspoon Amos, 4:5
3 tablespoons of Judges, 4:19
 Preheat oven to 350 F/180 C/gas mark 4
 Beat 1, 2 and 3 to a cream
 Add 4, one at a time, still beating
 Add 5, 6 and 7 and beat again
 Mix 8, 9, 10 and 11 together, then add to the mixture
 Add 12
 Turn into prepared 8 in cake tin
 Bake for 1 ½ hours
If you have followed Solomon’s advice (Proverbs, 23:14), then your
cake will be good.
Explanation: 1 = butter; 2 = sugar; 3 = honey; 4 = eggs;
5 = raisins; 6 = figs; 7 = almonds; 8 = flour; 9 = ground spice;
10 = salt; 11 = leaven ! baking powder; 12 = milk.
The advice of Solomon is to beat in well. Is this Bible bashing?
Rev’d Gill Mack
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Marbled Chocolate Cheesecake
Serves 10-12
250g chocolate-flavoured biscuits, crushed finely
60g coffee-flavoured biscuits, crushed finely
½ teaspoon ground cinnamon
155g butter, melted
750g cream cheese, softened
250g caster sugar
3 eggs beaten
4 floz cream
1 teaspoon brandy essence
185g pure cooking chocolate
Whipped cream for decoration
Method: Combine the crushed biscuits with the cinnamon and cooled
butter, mix thoroughly and press onto the sides and base of a well
greased 23cm (9inch) spring form pan. Chill for 30mins.
Preheat the oven to 150 C (300 F/gas mark 2). Beat the cream cheese
until well blended in a bowl. Gradually add the sugar, then the beaten
eggs, beating well after each addition. Mix the cream and essence
through. Spoon all but about a cup of the mixture into the crumb crust.
Combine the remaining mixture with the just-warm melted chocolate,
and drizzle this over the plain mixture; with a thin-bladed knife or
skewer, swirl the chocolate mixture through the plain mixture to create
a marbled effect. Bake for 35 to 40 minutes. Open the oven door and
leave the cheesecake in the oven until cold. Chill for several hours or
over night, then decorate with whipped cream and cut into slices.
Val Carey, Tendresse, Stanford
Bombe Tortoni
½ pint double cream
¼ pint single cream
3 oz icing sugar
½ teaspoon vanilla essence
2 egg whites
4 oz crushed macaroons
2 tablespoons sherry or brandy
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Method: Pour double and single cream into a bowl and whip until thick.
Stir in ½ icing sugar and vanilla essence. Whisk the egg whites until
stiff and fold in remaining icing sugar. Fold the egg whites into the
cream, stir in macaroons and sherry. Spoon into foil lined pudding
basin, cover and freeze. Unwrap mould and decorate with raspberries or
strawberries and serve.
Maureen Meedy, Swan Lane
Strawberry Hawaii
250g strawberries
1 tin pineapple or 1 fresh one
Castor sugar
1½ packet ginger biscuits
Sour cream
Method: Wash strawberries. Cut into slices. (reserve 4). Sprinkle sugar
on strawberries and put into fridge. Leave to marinade. Cut pineapple
into small pieces, crumble biscuits. Put into glass coupes: alternate
biscuits, pineapple, strawberries. Stir the sour cream and put 2
spoonfuls over each couple. Serve with a whole strawberry on top.
Elaine Brown, Kennett Lane
Rhubarb Alsage
8 oz (225g) short crush pastry
2 tablespoons honey
1lb (450g) trimmed chopped rhubarb
2 oz (50g) brown sugar
2 small eggs
2oz (50g) castor sugar
½ pint (250ml) milk (add some cream to make richer)
A few drops of almond essence
Method: Line flat tin with pastry, then brush with beaten egg. Cover the
bottom with small pieces of rhubarb, sprinkle with sugar and pour
honey over. Preheat oven 400F and cook for a bout twenty minutes.(If
using older rhubarb it is best to cook it slightly before putting into
pastry). Meanwhile, heat up the milk, eggs, essence and add the sugar.
Pour over the rhubarb (after previous 20 minutes). Lower heat to 350F
and cook for another 20-25 minutes or until creamy filling is set. Take
out and serve warm. (Edges sometimes get too brown so may be
covered with foil as cooking progresses).
Elaine Brown, Kennett Lane
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Banoffi Pie
Serves 8-12
200g McVitie’s Digestive biscuits
Pinch of salt
75g salted butter
450g jar Merchant Gourmet Dulce de Leche
3-4 bananas
300ml double cream
½ teaspoon instant coffee
½ teaspoon freshly ground coffee
Method: Crumble the biscuits to a fine powder – place in a plastic bag
and bash with a rolling pin. Transfer to mixing bowl and add salt
(optional). Melt the butter and pour into biscuit crumbs and mix
thoroughly to a paste. Tip into 25.5cm tart tin with detachable base and
press into a smooth case. Place in fridge to firm up. Spoon the Dulce de
Leche over the base, peel bananas, slice lengthwise and cover the
caramel completely. Whip the cream and instant coffee until firm but
floppy. Spoon the cream over the bananas and sprinkle with fresh
coffee. Place in fridge for at least one hour to allow flavours to merge.
Remove the pie from the collar and slice and serve.
Seriously moreish and incredibly easy.
Emma Getliffe, Westenhanger
71
Miscellaneous
1. Grasshoppers
2. Bee Larvae
3. Banana Chutney
4. Beetroot and Ginger Relish
5. Homemade Lemonade
6. Beetroot in Jelly
7. ‘Crunchie’ Breakfast Cereal
8. Homemade Herb Cheese
9. Chutney in the Raw
10. Recipe for Life
11. Uncle Ernie’s Punch
12. Tankermans Breakfast
13. Margarita
14. English Bishop
15. Grandma’s Piccalilli
16. Spiced Oranges
17. Lemon Curd
18. Lemon Greek Yoghurt
Elaine Brown
Elaine Brown
Sally Russell
Sue Lewis
Gary Rhodes
Evelyn Holt
Lesley Goodwin
Lesley Goodwin
Gerti Boyle
The Loft Family
Sarah Massey
Stephen Dougal
Stephen Dougal
Stephen Dougal
Margaret Burchett
Evelyn Holt
Evelyn Holt
Anne Duncan
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I dare you to include these typical Malawian recipes that the bambo’s
live on. I DARE YOU JUST!!!!
Dziwala (Grasshoppers)
Acanthacris ruficornis or Cyrtacanthacris aeriginosa
These large grasshoppers are mostly found in the late dry season
although a few a seen throughout the year.
Method: Remove the wings and the horned part of the legs. Boil them
in water for 5 minutes. And dry them in the sun. Winnow off any
remaining wings (it means shake the wings off) and fry in a pan with a
little salt. They may also be fried with a little fat. You can serve it as
a relish or if frying with fat a little chopped onion and tomato may be
added to the pan.
Ana a Njuchi (Bee larvae)
Taxonomically, these insects are not far removed from shrimps.
Method: Remove the nest from the tree and boil, (not the tree but the
nest). Take out the larvae from the comb and dry them, fry with a little
salt and dry again if desired. Serve as an appetiser.
Now you know why we don’t live there anymore!!!
Elaine Brown, Kennett Lane
Banana Chutney
9 bananas
1lb sugar
1 ½ - 2 pints vinegar
½ lb stoneless raisins
½ lb stoneless dates
1lb onions
½ teaspoon ground ginger
1 tablespoon salt
1 tablespoon turmeric
Method: Skin and slice the bananas, add the raisins, cut up small the
dates and onions, add the ginger and salt and cover with vinegar. Bring
this to the boil in a covered pan then cook slowly for one hour. Mix the
turmeric with a little vinegar and add it with the sugar to the mixture.
Cook for a further 15 minutes stirring all the time. Cool and put into
warmed jam jars. Our son, now aged 40, would not eat bananas as a
child but would eat this chutney either as a sandwich or with cheese.
Still hates bananas but will eat as much of this as I make.
Sally Russell, Postling
73
Beetroot and Ginger Relish
Preparation time: 15 minutes
Cooking time: 1 hour 10 minutes
Makes about 4 cups
6 medium beetroot
1 cup of sugar
2 cups white wine vinegar
1 onion, chopped
1 green capsicum, chopped
2 green apples, peeled and chopped
2 tablespoons grated fresh ginger
1 tablespoon seeded mustard
Method: Cook beetroot until tender. Peel beetroot and cut into cubes.
Combine vinegar, sugar, onion, capsicum, apple, ginger and mustard in
a large pan and bring to boil. Reduce the heat to low and cook
uncovered for 15 minutes or until reduced by half. Add beetroot to cook
for further 10 minutes. Spoon into hot sterilised jars and seal while hot.
Store relish in fridge for up to one month.
Sue Lewis, Westenhanger
Gary’s Home-made Lemonade or Limeade
A quick and refreshing drink. Orangeade can also be made, but half the
quantity of water should be replaced with orange juice for a really rich
flavour.
2 whole lemons or 3 limes, chopped (including the pith and peel)
1 tablespoon caster sugar
600 ml (1 pt) water
Blitz all the ingredients to a puree in a liquidizer and then push through
a sieve. More sugar may be added for a sweeter finish. This can now
be chilled and served on ice.
Gary Rhodes
74
Beetroot in Jelly
1 kg cooked diced beetroot (or bottled beetroot, but discard liquid)
2 raspberry jellies made up to 500 ml
50 ml (2 tablespoons) red wine vinegar
Method: Combine all ingredients and chill.
Evelyn Holt
‘Crunchie’ Breakfast Cereal (Granola)
3 cups porridge oats
1 cup wheatgerm, allbran or branplus
½ cup brown sugar
1/3 cup sunflower seeds
1/3 cup sesame seeds
½ cup chopped hazel (or mixed nuts)
½ cup oil
1 cup raisins
½ teaspoon salt
1 teaspoon cinnamon
2 tablespoons honey
Lump of butter
Method: Mix all the dry ingredients except the raisins. Melt butter and
honey in the oil and mix into dry ingredients thoroughly. Put in a
shallow ovenproof dish and bake slowly at 325F/160C/Gas 3. As it
browns turn it over. Keep an eye on it stirring every 8-10 minutes
especially towards end of cooking time otherwise it could burn. Takes
approximately 45 minutes. When cool add raisins and store in airtight
container. Enjoy!
Lesley Goodwin, Westenhanger
Home Made Herb Cheese
You can make this as a low fat cheese or use richer cream cheeses –
also works with cottage cheese.
¼ lb curd cheese
¼ lb cream cheese
Generous mug full of chopped herbs
i.e. parsley, chives plus one other recommended. (Can include nuts)
75
Method: Mash cheeses together in a small basin. Add ½ the herb
mixture and thoroughly combine. Make into a cake shape (or whatever
takes your fancy). Sprinkle remaining herbs on a board and lightly press
cheese into it, turning and coating both sides and edges. Put paper towel
on a plate, cheese on top and cover with a basin or foil and leave in the
fridge for at least 2 hours. As the cheese firms you can change the paper
as it will become saturated. Note: Garlic can be added but go easy as it
will overpower and make the cheese ‘hot.’ Experiment!
Lesley Goodwin, Westenhanger
Chutney in the Raw
I find the advantage of this recipe is that the chutney does not have to be
cooked.
1lb stoneless dates
1lb sultanas
1lb apples (weighed when peeled and cored)
1lb onions
1lb brown sugar
1 pint vinegar
1 teaspoon salt and sprinkling of pepper
Dash of cayenne pepper
1oz pickling spices in muslin bag
3 pieces whole ginger
Mince fruit and onions, stir together with sugar and vinegar. Add salt,
pepper, cayenne, spices and ginger. Leave mix to stand 24 hours stirring
at intervals. Remove bag of spices and ginger. Bottle and tie down. The
chutney is best kept for a month before using.
Gerti Boyle, Westenhanger
Recipe for Life
Take equal parts of faith and courage, mix well with a sense of humour.
Sprinkle with a few tears and add a large helping of kindness to others.
Bake in a good-natured oven and dust with laughter. Remove all pity
for self, scrape away any self-indulgence that is apparent and serve in
generous helpings. Taken from an old book 1836-1936
The Loft Family, Westenhanger
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Uncle Ernies Fruit Punch
1 gallon red or white wine
1 quart of sweet cider
4 oz sugar syrup to ½ pint water
1 bottle vodka
Orange juice to taste
2 oranges and lemons, sliced
Sarah Massey, Newingreen
Recipes from Stephen Dougal, a Churchwarden of All Saints
Church, Stanford.
Tankermans Breakfast
During the 1980's I was a Deck Officer with the Cunard Steamship
Company. My favourite ships were the three Tankers in the fleet
'Lumiere', 'Luminetta' and 'Lucerna'. This was mainly because these
were tramp ships and would trade whereever a cargo would take them.
On the short time I would spend on these ships we traded the coasts of
North Africa, East Africa, South Africa, Namibia, Europe, Home trade
waters, Columbia, Falkland Islands, the Bahamas and so on. In port
deck officers would supervise the loading and unloading of cargo and
watch hours were 6am to noon and 6pm to Midnight. When loading
cargo at 2000 tons per hour it was sometimes difficult to get off the
deck and into the duty mess for meals so I used to look forward
especially to the morning watch when the steward would bring us
breakfast on deck (in all weathers I might add). This would consist of a
mug of hot tea or coffee and the following variation on a bacon
sandwich:
2 slices of toasted bread
Salt & pepper
2 grilled or fried rashers of bacon
Tomato Ketchup
1 well cooked grilled or fried medium tomato
1 fried egg (soft or hard yoke depending on preference)
Spread the cooked tomato onto one side of toast. Lay the bacon
on top followed by the fried egg and seasoning. Spread one side
of the second slice of toast with tomato ketchup and complete
the sandwich. This was always so good that the stewards would always
have number two on the way by the time we finished the first one!
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As a "salty seadog", having the odd drink or two comes as second
nature and I must confess that the favoured drink of those 'ruined
mothers' - a large Gin & tonic, is perhaps my most frequent tipple after
a long hard day. However, for special occasions my number one
cocktail emanates from Mexico and its main ingredient is a spirit made
from the sap of the agave plant (related to the lily), which grows in
abundance around the small town of Tequilla.
Margarita (apparently named after an American actress called Majorie
King)
Ingredients :
Ice cubes
2 measures Tequilla
1.25 measures of cointreau
0.75 measure of Freshly squeezed lime juice
Lime wedge
Seasalt
Equipment required:
Coctail shaker
Saucer or dish for the salt.
Champagne Saucer type glasses.
Method:
Rub the wedge of lime around the rim of the glass and dip
the rim into a saucer of sea salt.
Half fill the cocktail shaker with ice cubes.
Pour in the lime juice, Tequilla and Cointreau.
Shake well and strain into the glass.
Enjoy it - but not too many.....
Its not often that the Bishop comes to Stanford these days but in the
years between 1377 and 1399 All Saints Church had to be reconsecrated by an Irish Bishop after some bloodshed in the churchyard.
What bloodshed occurred and why an Irish Bishop came no one seems
to know but at least we can toast our English Bishops with this hearty
winter drink:
78
English Bishop
Ingredients: (serves 6)
12-14 Cloves
1 large Orange
1.25 pints cheap port
2 tablespoons brandy
1 teaspoon allspice
1 tablespoon honey
Equipment:
Saucepan
6 cups
Method:
Stick the cloves into the orange and bake on a low heat for 30 minutes.
Remove from oven, cut it into quarters and place in a saucepan. Pour
in the Brandy, port and add the allspice and honey. Simmer gently on a
low heat for about 15-20 minutes. Do not boil or the it will tarnish the
flavour. Serve in warmed cups.
Stephen Dougal
Grandma’s Piccalilli
This recipe has been handed down through several generations and
really is delicious with cold ham or poultry and cheese.
1lb marrow
1lb cucumber
1lb cauliflower
1lb onions
2 ¾ pints vinegar
10 dried chillies
4 cloves
1 ¼ oz mustard powder
¾ oz ground ginger
1 ¼ oz turmeric
8oz Demerara sugar
1 ½ tablespoons cornflour to thicken
Method: Cut up all the vegetables and salt slightly, leave overnight then
strain off the liquid. Mix together mustard powder, ground ginger and
turmeric in a little of the vinegar to make a paste. Boil up the vinegar in
a large pan then add the vegetables, the paste, Demerara sugar, chillies
and cloves. Simmer for about 20 minutes and then 5 minutes before the
end add the cornflour mixed with a little water to thicken the mixture.
Leave in the pan to cool.
Margaret Burchett, Hayton Cottage
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Spiced Oranges
Makes about 4lbs
One of the best gifts of all is a large jar packed with rounds of spiced
oranges, or, even better, whole kumquats. They are quite delicious with
cold and hot meat and your friends will bless you with every mouthful.
4lbs thin skinned navel oranges
1 ½ pints cider vinegar
2 teaspoons coriander seeds, lightly crushed
2 ½ lbs sugar
12 cloves
6 cardamon pods, lightly crushed
2 sticks cinnamon
6 blades mace
2 teaspoons allspice berries
Method: Cut the oranges into ¼ inch slices. If using kumquats, leave
them whole. Place them in a large pan and just cover with water.
Simmer, covered, until the peel is tender – about 45 minutes.
Meanwhile, dissolve the sugar in the vinegar and spices and boil
together for a few minutes. Drain the cooked orange slices and reserve
the cooking liquid. Place drained fruit in the sugar syrup and if
necessary add just enough reserve liquid to cover the fruit. Simmer,
covered for 35 minutes. Remove pan from the heat and leave uncovered
for 24 hours, turning the fruit in the syrup once or twice. The next day
bring the fruit and syrup to the boil, drain the fruit and pack in jars.
Arrange some slices, if using oranges, to lie flat against the sides of the
jars. Bring the syrup back to the boil and boil hard to thicken slightly.
Pour over the slices, distributing the spices between the jars, seal and
label. Keep for six weeks before giving ready to use.
Evelyn Holt
Lemon Curd
2 large lemons
125g butter, unsalted
250g caster sugar
3 No 2 eggs
Method: Grate lemon rind and squeeze juice. Melt butter in top of
double saucepan with water simmering underneath. Stir in rind, juice
and sugar. Heat over low heat till sugar dissolves. Beat eggs together
thoroughly, stir in 1 tablespoon of lemon mixture into the eggs. Repeat
twice more as this prevents the eggs curdling. Remove lemon mixture
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from heat and slowly add the eggs to it. Return to heat and cook stirring
gently until the mixture coats the back of a wooden spoon. Pour into hot
sterilised jars and cover. It will keep about 4 weeks in a fridge.
Evelyn Holt
Greek Lemon Yoghurt
Serve in individual glass dishes or wine glasses. Line the bottom of the
glass with crushed ginger biscuits. Add a layer of natural Greek
yoghurt, then a layer of lemon curd. Finish with another layer of
yoghurt decorated with grated lemon zest.
Anne Duncan, Hayton Manor
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