Feijoada

Originally from Portugal, Caldo Verde, is a quick, no-fuss dish that has long been a family favourite because of its simple ingredients and delicious flavours. It is a cross between a soup and a stew as it includes large chunks of sausage and vegetables.

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Serves 4

INGREDIENTS

• 2 tablespoons mild olive oil
• 600g smoked sausages, cut into large pieces
• 2 banana shallots, finely chopped
• 4 garlic cloves, crushed
• 1 tablespoon white wine vinegar
• 800g waxy potatoes (Charlotte or Anya) cut into quarters, lengthways
• 500-600ml good chicken stock
• 200g kale, washed, tough stems removed and cut into 1cm shreds
• Salt and pepper

METHOD

Heat the oil in the casserole on a medium heat setting, add the sausages, seal and cook for 3-4 minutes until caramelised. Remove with a slotted spoon and set aside.

Add the shallots and garlic to the remaining oil in the casserole and fry gently for 5 minutes. Add the white wine vinegar and cook for a further minute.

Add the potatoes and cook for 5 minutes.

Return the sausages to the casserole, along with any resting juices and the chicken stock. Bring to the boil and simmer for 10 minutes until the potatoes are cooked. Stir the potatoes to break up a little in the stew.

Finally, add the kale and cook for 5 minutes and season with salt and pepper to taste.

Cook's Notes

• If preferred, use good quality pork sausages as an alternative to smoked.

• If made one or two days in advance the flavours will intensify. Keep chilled until needed.

• To keep the leaves a vibrant green, do not cook the kale for more than 5 minutes.

• For a vegetarian alternative replace the sausage with a 400g can of white beans, such as cannellini, and use vegetable stock.

Brazilian Breakfast Cake

Breakfast Brazilian-style involves fruit, cheese breads, tapioca, crêpes and lots of cake. Whereas we might enjoy a slice of sponge cake with an afternoon cup of tea, in Brazil they kick-start their day with sugary treats and a sweet, strong coffee.

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Serves 8-12

INGREDIENTS

• 250ml whole milk
• 397g tin sweetened condensed milk
• 30g unsalted butter, softened
• 3 eggs
• 150g caster sugar
• 250g plain flour
• 3 teaspoons baking powder
• Pinch of salt
• 2 tablespoons desiccated coconut (optional)
• 50g grated Parmesan cheese (optional)
• Icing sugar for decoration

METHOD

Pre-heat oven to 180ºC / 160°C Fan / Gas Mark 4.

In a food processor or blender mix all the wet ingredients together (milk, condensed milk, butter and eggs).

Then add all the dry ingredients (sugar, flour, baking powder, salt, coconut and cheese) and blend for 30 seconds.

Transfer to a greased shallow casserole, or a baking dish, and bake for 50 to 55 minutes.

Allow the cake to cool, carefully remove from the casserole or baking dish, then decorate it with sieved icing sugar.

Cook's Notes

• Do not open the oven when cooking as the mixture is like a batter and needs constant heat.
• Do not worry if the cake cracks a little towards the end of baking.
• Serve for breakfast alongside a bitter coffee, it really does work!
• The coconut and Parmesan cheese are optional but add a little South American sweet and savoury seasoning to the dish.

Beef Flank with Brazil Nuts & Spinach Pesto

The Brazilians’ secret to a delicious grilled steak is marinating. The flavoured oil penetrates the flesh giving more flavour and helping to tenderise the meat. A great alternative to a BBQ, this recipe brings the flavours of the outdoors in and can be made with any cut of steak. Here we use beef flank which is tasty and economical.

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Serves 4

INGREDIENTS

• 1kg-1.2kg beef flank (Bavette)

For the marinade

• 1 teaspoon ground cumin
• 2 teaspoons garlic powder
• 1 teaspoon chilli flakes
• Juice and zest of 1 lime
• 150ml olive oil

For the pesto

• I tablespoon olive oil
• 1 banana shallot, finely chopped
• 3 garlic cloves, crushed
• 200g baby spinach
• 150g feta cheese
• 1 tablespoon chopped fresh basil
• 125ml evaporated milk
• 50g toasted Brazil nuts
• Salt and pepper

INSTRUCTIONS

To marinate

Mix all the ingredients together and pour over the steak in a zip-top freezer bag. Seal and place in the fridge overnight.

For the pesto

Add the oil to the frying pan and heat on a low to medium setting. Gently fry the shallot and garlic for 5 minutes. Allow to cool.

Add all the pesto ingredients to a food processor including the fried shallot and garlic and blend to an even consistency. Season with salt and pepper, set aside.

To cook the steak

Remove the meat from the fridge an hour before cooking. Take out of the bag and dry on kitchen paper to remove any excess marinade.

Pre-heat the Grillit® on a medium heat setting. Test the temperature of the pan before adding the meat – see Cook’s notes - and when hot enough add the steak and cook for 3-4 minutes on each side (to cook medium rare - depending on thickness). Don’t be tempted to move the steak before this time; allow the surface to seal on the ribs of the pan. When it is cooked it will release easily.

Once cooked, remove the steak from the pan, put onto a warm plate or dish, cover loosely and rest for 10 minutes. This will ensure the meat is juicy as it will retain more moisture when carved.

To serve, slice the steak across the grain in thin slices and serve the pesto alongside.

Cook's Notes

• To check if the Grillit® is hot enough add a few drops of cold water to the hot surface. If it sizzles and the water evaporates almost immediately, it is hot enough and ready for use. If the water produces steam and has no sizzle, heat the pan for a little longer and repeat the test again.
• For a more substantial meal, mix the pesto through pasta or even mashed potato.
• Add a few large fresh prawns to the Grillit® for a couple minutes for a surf ‘n’ turf take on the recipe.

Moqueca Fish Stew

Originating in the eastern state of Bahia, Moqueca has become a cornerstone of Brazilian cuisine. This fragrant fish stew is made with a mix of firm white fish and enriched with tomato purée and coconut oil.

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Serves 4

INGREDIENTS

• 1kg mixed firm white fish e.g. bass, cod, snapper; filleted, skin removed and cut into 2-3cm chunks
• 8 large prawns, peeled (tails intact), deveined
• Juice of 3 limes
• Zest of 1 lime
• 2 tablespoons olive oil
• 1 red onion, thinly sliced
• 1 large red chilli, halved and sliced
• 1 red pepper, deseeded and thinly sliced
• 1 yellow pepper, deseeded and thinly sliced
• 5 garlic cloves, finely chopped
• 2 tablespoons tomato purée
• 1 tablespoon virgin coconut oil
• 1 teaspoon shrimp paste
• 500ml light chicken stock
• 1 400ml tin coconut milk
• 1 bay leaf

METHOD

Put the fish, prawns, lime juice, lime zest and a pinch of salt into a bowl. Mix well, cover and chill for 20 minutes to marinate.

Heat the olive oil in the casserole on a low to medium heat setting and gently fry the onion for 5 minutes until softened but not browned.

Add the chilli, peppers and garlic and cook for another 8-10 minutes. Add the tomato purée, coconut oil, shrimp paste and bay leaf and cook for a further 2-3 minutes.

Pour in the stock and coconut milk, bring to the boil then reduce the heat and simmer for 15-20 minutes.

Add the fish and prawns, put on the lid, turn off the heat and leave for 5 minutes.

Cook's Notes

• Do not cook on too high a heat, or overcook, as the fish will become dry and the sauce may start to split.
• Half a jar of potted shrimp or a fish stock cube or 1 tablespoon of miso paste can be used instead of shrimp paste if preferred.
• Serve with rice garnished with lime wedges, chopped spring onions and chopped coriander.

Banana & Pineapple Meringue Pie

Discovered in Rio de Janeiro, this is the perfect dessert for a large gathering. Containing tropical fruit and with a super-sweet taste, it captures the colourful flavours of Brazil perfectly.

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Serves 4-6

INGREDIENTS

For the fruit and sauce

• 250g caster sugar
• 4 tablespoons cold water
• 120ml double cream
• 50g butter
• 1 teaspoon sea salt
• 2 ripe bananas cut into 2cm slices
• ½ a ripe pineapple cut into 2cm cubes

For the custard

• 2 egg yolks
• 1 teaspoon vanilla paste or 1 fresh vanilla pod
• 15g cornflour
• 250ml whole milk
• 200g tin sweet condensed milk

For the meringue

• 4 egg whites
• 200g golden caster sugar
• 1 teaspoon cornflour
• 50g desiccated coconut

 

METHOD

For the fruit and sauce

Pre-heat oven to 200ºC / Fan 180°C / Gas Mark 6

Pour the sugar into the casserole, add the water and stir. Heat gently on a low to medium heat until the sugar has dissolved.

Turn up the heat slightly and allow to bubble for 5 minutes until the mixture turns to caramel. Do not take off the heat or stir during this process.

Stir in the cream, butter and salt.

Place the fruit into the stoneware dish and pour the caramel over.

For the custard

Whisk the egg yolks, vanilla and cornflour together in the milk pan. Gradually whisk in the milk and condensed milk and bring to the boil, stirring constantly.

When the custard starts to thicken and boil, take off the heat and pour over the caramel. Leave to cool a little.

For the meringue

In a scrupulously clean and dry bowl whisk the egg whites until they double in size and stand in stiff peaks.

Mix the sugar and cornflour together and fold into the egg whites, a third at a time, until shiny and holding the stiff peaks, then fold in the coconut.

Spoon the meringue mix on top of the custard making peaks with each spoonful.

Put the dish in the oven and bake for 15-20 minutes or until golden on top. Turn off the oven and leave for 10 minutes. Serve warm.

Cook's Notes

• As an alternative to making caramel, buy a tin of Dulce de Leche (boiled condensed milk) available from major supermarkets. Pour it into a bowl, loosen with two tablespoons of double cream and pour over the fruit.

Grilled Cheese Sticks with Honey & Farofa

This popular grilled cheese snack can be found all over Brazil and is the ultimate street food. Traditionally made with queijo coalho and served with either molasses or chimichurri sauce, it is equally delicious made with any of the three readily available cheeses suggested below. The farofa is optional but adds texture and an authentic Brazilian touch to the dish. Ideal as a starter or finger-food for a party.

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Makes 8 sticks

INGREDIENTS

For the cheese sticks

• 400g of either queso fresco, paneer or halloumi cheese, cut into thick 2 x 8cm pieces
• 8 wooden skewers
• Olive oil for brushing
• 2 tablespoons runny honey

For the farofa

• 200g manioc flour; alternatively, semolina, cornmeal or dried panko breadcrumbs
• 2 tablespoons butter
• 1 small onion, finely chopped
• 1 teaspoon garlic powder
• 2 tablespoons fresh parsley, finely chopped
• Hot pepper sauce to serve

METHOD

To make the farofa

Melt the butter in the skillet on a low to medium heat and gently fry the onion for 5 minutes adding the garlic powder halfway through.

Add the manioc (or alternative) flour and continue to cook for 2 minutes to lightly toast. Remove from the heat and stir in the parsley and season with salt and pepper. Set aside.

To prepare the cheese sticks

Carefully insert the skewers, lengthways, into the cheese pieces.

Pre-heat the grill on a low to medium heat; meanwhile brush the cheese with a little olive oil on all sides. Test the temperature of the pan before adding the cheese – see Cook’s notes - and when hot enough add the cheese and cook for 2 minutes each side until coloured and caramelised. Don’t be tempted to move the cheese before this time; allow the surface to seal on the ribs of the pan. When it is cooked it will release easily.

Brush or roll the cooked cheese sticks in the honey and then roll in the farofa to coat thoroughly.

Serve on a plate or wooden board accompanied with the hot pepper sauce.

Cook's Notes

• Manioc flour can be found in good supermarkets or delicatessens or can easily be ordered online. If preferred use either semolina, cornmeal or panko breadcrumbs instead if easier to find.

Caldo Verde - Shredded Kale & Smoked Sausage Stew

Originally from Portugal, Caldo Verde, is a quick, no-fuss dish that has long been a family favourite because of its simple ingredients and delicious flavours. It is a cross between a soup and a stew as it includes large chunks of sausage and vegetables.

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Serves 4

INGREDIENTS

• 2 tablespoons mild olive oil
• 600g smoked sausages, cut into large pieces
• 2 banana shallots, finely chopped
• 4 garlic cloves, crushed
• 1 tablespoon white wine vinegar
• 800g waxy potatoes (Charlotte or Anya) cut into quarters, lengthways
• 500-600ml good chicken stock
• 200g kale, washed, tough stems removed and cut into 1cm shreds
• Salt and pepper

METHOD

Heat the oil in the casserole on a medium heat setting, add the sausages, seal and cook for 3-4 minutes until caramelised. Remove with a slotted spoon and set aside.

Add the shallots and garlic to the remaining oil in the casserole and fry gently for 5 minutes. Add the white wine vinegar and cook for a further minute.

Add the potatoes and cook for 5 minutes.

Return the sausages to the casserole, along with any resting juices and the chicken stock. Bring to the boil and simmer for 10 minutes until the potatoes are cooked. Stir the potatoes to break up a little in the stew.

Finally, add the kale and cook for 5 minutes and season with salt and pepper to taste.

Cook's Notes

• If preferred, use good quality pork sausages as an alternative to smoked.
• If made one or two days in advance the flavours will intensify. Keep chilled until needed.
• To keep the leaves a vibrant green, do not cook the kale for more than 5 minutes.
• For a vegetarian alternative replace the sausage with a 400g can of white beans, such as cannellini, and use vegetable stock.

Grilled Butterflied Chicken & Coriander Rice

A delicious alternative to classic roast chicken and shows how to cook simple, authentic Brazilian rice. The juices from the chicken will soak into the rice adding extra flavour. For an extra-succulent and moist result try brining the chicken before cooking (optional).

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Serves 4

INGREDIENTS

• 1-1.2kg whole chicken, butterflied

For the brine (optional)

• 100g brown sugar
• 100g coarse sea salt
• 1 litre hot water
• 1 small onion, chopped
• 2 teaspoons chilli flakes
• 2 teaspoons garlic powder
• ½ teaspoon dried oregano
• 150ml Cachaça
• Juice and zest of 1
• 1 teaspoon black peppercorns

For the rice

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 teaspoons garlic powder
• 1 cup jasmine white rice
• 2 cups boiling water
• 1 teaspoon salt
• Handful of fresh coriander, chopped

INSTRUCTIONS

To butterfly the chicken

Remove the backbone by placing the chicken breast-side down on a board and, using a very sharp knife or kitchen shears, cut along either side of the backbone, staying as close to the bone as possible.

Turn the chicken over. Use a tray or board and press down firmly to flatten the breastbone. Alternatively, ask your butcher to prepare the chicken for you.

To brine the chicken (optional)

In a large bowl big enough to submerge the chicken, mix the salt and sugar with the hot water until dissolved, then mix in all the remaining ingredients. Submerge the chicken, cover and chill for at least 4 hours or overnight.

To cook the chicken and rice

Pre-heat oven to 180ºC/ 160°C Fan / Gas Mark 4.

Remove the chicken from the brine (if applicable) and pat dry with kitchen paper and rub all over with olive oil. Discard the brine.

Heat the grill on a medium heat setting. Test the temperature of the pan – see Cook’s notes - and when hot enough place the chicken skin-side down pressing firmly to maximise contact with the grill. Cook for 12-15 minutes then carefully turn over, with tongs, skin-side up and cook again for a further 12-15 minutes.

Place the grill into the oven and cook for 15 minutes more. Remove and allow the chicken to rest on the grill for 20-30 minutes.

Meanwhile heat the olive oil in the casserole on a medium heat and fry the onion for 5 minutes, without colouring. Add the garlic powder and rice and cook for a further 2-3 minutes, stirring regularly to ensure sure the rice doesn’t stick to the bottom and all grains are coated in oil.

Add the water and salt and bring to the boil. Reduce the heat, put on the lid and simmer for 15-20 minutes until the rice is cooked. Remove from the heat and allow to rest for 5 minutes. Stir through the coriander and serve.

Cook's Notes

• To check if the grill is hot enough add a few drops of cold water to the hot surface. If it sizzles and the water evaporates almost immediately, it is hot enough and ready for use. If the water produces steam and has no sizzle, heat the pan for a little longer and repeat the test again.
• To flatten the chicken weigh it down by placing a heavy pan wrapped in foil on it during cooking.
• Rest the chicken for as long as possible to relax and tenderise the meat
• Garnish the chicken with lime wedges and serve with a pot of hot pepper sauce.

Grilled Prawns & Crushed Avocado Toast

This recipe makes a delicious starter for a dinner party or a show-stopping snack that really shows off the tropical flavours and vibrant colours of Brazil. Nearly all the preparation can be done a day in advance which will leave you more time to spend with your guests.

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Serves 2

INGREDIENTS

• 6 large tiger prawns, shells and heads on

• 3 cloves of garlic, crushed

• 1 red chilli, halved lengthways, deseeded and thinly sliced

• Olive oil

• Salt and black pepper

For the stock

• 1 tablespoon olive oil

• Prawn shells

• 1 small onion, chopped

• Thumb-sized piece fresh ginger, sliced

• 200ml coconut milk

• 200ml chicken stock

• Light soy sauce

• Fish sauce

For the salsa

• Half a ripe mango, cut into ½cm dice

• Half a red onion, finely chopped

• 1 tablespoon fresh basil, chopped

• 1 red chilli, finely chopped

• Juice and zest of half a lime

• 2 tablespoons olive oil.

For the crushed avocado

• 1 ripe avocado

• 1 tablespoon soured cream

• 1 tablespoon fresh coriander, chopped

• Juice and zest of half a lime

• 2 slices of sourdough bread cut from a small oval loaf

 

METHOD

To prepare the prawns

Remove the shells and devein the prawns, keeping the heads on. Keep the shells to use in the stock.

Put the prawns, garlic, chilli and olive oil into a bowl, cover and marinate in the refrigerator until needed.

To make the stock

Heat the olive oil in the casserole on a low to medium heat, add the prawn shells, onion and ginger then fry gently for 5 minutes, stirring frequently.

Add the coconut milk and chicken stock, bring to the boil and reduce by half, season with half a teaspoon of soy sauce, teaspoon of fish sauce and salt and black pepper.

Strain the stock into a container and discard the shells and vegetables.

Allow to chill and refrigerate until needed.

To make the salsa

In a bowl mix the mango, red onion, basil, chilli, lime juice and zest, 2 tablespoons of olive oil and season with salt and black pepper. Cover and refrigerate until needed.

To prepare the crushed avocado

Cut the avocado in half, remove the stone and then the flesh. Roughly chop the flesh, put in a bowl along with the soured cream, coriander and juice and zest of half a lime. Season with salt and pepper.

Place a layer of cling-film directly onto the avocado mixture, this will prevent the avocado from turning brown, and refrigerate until needed.

To cook and assemble

Remove all items from the fridge, gently heat the stock in a small saucepan.

Heat the grill on a medium heat setting; meanwhile brush the sourdough slices with a little olive oil. Test the temperature of the pan – see Cook’s notes - and when hot enough place the bread onto the grill and toast on both sides. Remove and spread one side of each slice with crushed avocado and place on a stoneware serving platter until needed.

Test the temperature of the grill again with a little water and, if hot enough, add the prawns and cook for 3 minutes on each side. For the final 30 seconds, turn down the heat and pour in the remaining marinade of chilli, garlic and olive oil.

Remove the pan from the heat. Carefully place three prawns on top of each slice of avocado toast and spoon over the pan juices.

Spoon the mango salsa around the toast, then drizzle with stock.

Serve with a hot water and lemon finger bowl.

Cook's Notes

• To check if the grill is hot enough add a few drops of cold water to the hot surface. If it sizzles and the water evaporates almost immediately, it is hot enough and ready for use. If the water produces steam and has no sizzle, heat the pan for a little longer and repeat the test again.

• You can peel the prawns and make the stock and salsa the day before and refrigerate until needed.

• Take care not to burn the garlic when cooking or it will taste bitter.

• Any leftover stock can be frozen for up to two months.

Chicken & Prawn Xim Xim

Somewhere between a stew and a curry, with fragrant flavours, this dish is reminiscent of Thailand and Africa. The name Xim Xim means stew in some African dialects and almost certainly originates from the African continent. This dish is huge in flavour, packs a strong punch and is a real crowd-pleaser. Serve with boiled rice.

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Serves 4-6

INGREDIENTS

• 4 chicken thighs, cut into 2-3cm chunks
• 3 cloves garlic, crushed
• Juice and zest of 1 lime
• 2 tablespoons olive oil
• 2 onions, peeled and finely chopped
• 1 red chilli, deseeded and finely chopped
• Thumb-sized piece fresh ginger, peeled and grated
• 1 teaspoon turmeric
• ½ cup roasted peanuts, ground
• ½ cup of roasted cashews
• 80-100g dried shrimps, ground in a food processor – see Cook’s notes
• 2 teaspoons tomato purée
• 600ml hot chicken stock
• 200g king prawns, shells and heads removed and deveined
• 50g creamed coconut, grated
• Small bunch fresh coriander, chopped
• 1 bunch spring onions, finely chopped

METHOD

In a bowl, combine the chicken, garlic, lime juice and zest, cover and allow to marinate in the refrigerator for 20 minutes.

Heat the olive oil in the non-stick frying pan on a low to medium heat. Cook the chicken until sealed all over and golden.

Add the onions and cook for around 5 minutes or until soft but not coloured.

Next add the chilli, ginger and turmeric and fry for a further 2 minutes.

Add the nuts, dried shrimps and tomato purée. Stir to combine then add the chicken stock. Cook for 20 minutes to a thick, stew-like consistency.

Finally, add the prawns and creamed coconut and cook for a further 3 minutes.

Garnish with the coriander and spring onions and serve with boiled rice.

Cook's Notes

• Dried shrimps can be ordered online or bought from Asian supermarkets. Alternatively use 1 tablespoon shrimp paste or a few dashes of fish sauce.
• Large, cooked prawns can be used instead of raw, if preferred.

My Perfect Fish & Chips

(Serves 4)

Ingredients

For the tartare sauce

• 4 heaped tbsp Mayonnaise
• 1 hard boiled egg (grated)
• 1 shallot, finely chopped
• 1tbsp chopped gherkins
• 1 tbsp chopped Capers
• 1 tsp chopped parsley
• 1 tsp chopped tarragon

For the peas

• 1 tbsp butter
• ½ tsp sea salt
• 7oz Frozen peas
• 50ml-100ml veg stock
• 1 tbsp chopped fresh mint leaves

For the chips

• 8 large potatoes (Russet Burban or Maris Piper)
• Beef dripping/fallow, for deep frying
• salt

For the battered fish

• 7oz self-raising flour, plus extra for dusting
• 7oz Corn Starch
• large pinch baking powder
• Pinch of salt
• 330-400ml beer
• 4 white fish fillets/ skinned and boned (around 7oz per portion)

Method

For the tartare sauce, mix the ingredients, refrigerate until needed.

For the peas, in a small saucepan, bring the butter and stock to the boil, add the frozen peas and heat through, pulse coarsely in a food processor, season to taste with salt and pepper. Keep warm and add the mint before serving.

For the chips, cut into chunky wedges (roughly into 8). Bring a pan of salted water to the boil and blanch the chips for 5 minutes or until soft. Remove the chips with a slotted spoon and drain them on to kitchen paper and allow them to cool.

Fill a deep-fat fryer with beef dripping or veg oil and preheat to 275F.

Cook the chips for approximately 8–10 minutes, or until the oil stops bubbling. Remove with a slotted spoon on to plates lined with kitchen paper.

For the batter, in a mixing bowl, whisk the flour, salt, cornstarch, and beer together until smooth and then add the baking powder.

Preheat the deep-fat fryer to 350F.

Sprinkle some flour into a shallow tray. Dust the fish pieces with the flour, dip in the batter, drain a little of the batter off and deep fry until the batter is golden-brown and crisp (around 4-6 minutes). Allow to rest for 5 minutes on a wire rack/plate or somewhere warm.

Deep fry the chips for a second time for 4-5 minutes more or until crisp and golden-brown.

Season the chips, to taste, with salt and serve immediately with the fish, peas and tartare sauce & lemon slices.

Surf & Turf with Greens and Coconut Milk Linguine

Ingredients 

Serves 2

• 1 rib eye steak
• light soy sauce
• peanut oil for frying
• Half packet of linguine
• 300g shelled raw tiger prawns (keep the shells & heads)
• 1 tbsp coconut oil
• 100g kale, baby spinach, or any leftover greens
• thumb size piece of ginger
• 3 cloves of garlic
• 1 tsp chilli flakes
• 1/2 bunch basil leaves
• 1x 400ml can coconut milk or cream
• 2 limes
• chopped peanuts

Method

Pre-heat your oven to 220C/425F/Gas Mark 7. Peel the prawns and place the shells and heads onto a baking tray to roast off for 8-10 minutes.

Heat a frying pan to a high heat. Rub steak with oil, season generously with just salt and pepper and cook to your liking. Rest on a plate until needed.

Cook linguine in salted boiling water for 7 mins, strain and keep until needed.

Roughly chop the garlic and ginger, heat a saucepan to medium heat and add the coconut oil, garlic, ginger and chilli flakes and cook off for 3-4 minutes without burning. To the saucepan add the roasted shells and heads scraping out any and all the juices from the baking tray. Add the coconut milk, bring to the boil and cook for 10 more minutes reducing by around a third and thickening the stock. 

Into a liquidiser add the kale and any greens then strain the coconut stock and shells through a fine sieve into a liquidiser. Discard the shells and heads. Blend well to a vibrant green, smooth sauce. Squeeze in the juice of half a lime and check for seasoning.

Return the stock to a clean pan, add the prawns, bring to the boil and cook gently for 2-3 minutes or until the prawns are cooked.

Add the linguine to the sauce and mix well pulling with tongs to evenly coat the pasta.

Transfer your pasta to a bowl and serve steak next to pasta on a board. Arrange lime wedges next to the steak and sprinkle pasta with chopped peanuts and red chilli flakes.     

Welsh Rabbit

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INGREDIENTS

• 100g plain flour
• 100g butter
• 500ml Ale
• 500g strong cheddar, grated
• 4 tsp English mustard
• 4 tbsp Worcestershire sauce
• 2 egg yolks
• Black pepper
• sourdough bread, sliced 

METHOD

In a small saucepan melt the butter and make a roux with the flour. Cook for a couple of minutes, stirring to prevent it from burning.

Stir in the warm beer by degrees, until you have a thick but smooth sauce. Add the grated cheese and stir until melted. You should now have a thick paste.

Mix in the mustard and Worcestershire sauce and season well with black pepper. Remove from heat, add egg yolk and mix.

Toast your bread slightly, then spread mixture on top covering the entire slice of bread and placed under a hot grill/broiler or salamander.

Vegan Pancakes

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Ingredients

For the pancakes:

• 300g self-raising flour
• 1 tsp salt
• 1 tsp salt
• 250ml soya milk
• 50ml olive oil, plus extra for frying

For the sweet paprika vegetable filling:

• 1 onion, peeled and diced
• 3 cloves of garlic, crushed
• 1 red pepper, diced
• 1 tsp smoked paprika
• 300g squash, peeled and diced
• 400g kidney beans, drained
• 200g sweetcorn

Method

Whisk all the ingredients together for the pancakes. In a large frying pan drizzle some oil and allow to warm through, pour in some of the pancake batter & swirl it around so it covers the base of the frying.

Fry for a couple of minutes on either side, until golden brown.

For the filling place all the ingredients into a saucepan, bring to the boil then simmer for fifteen minutes. To serve, fold each pancake in half, then in half again and fill the two pockets with the filling.

Chicken and Ham Hock Christmas Pie

This Christmas Pie is a seasonal twist on my favourite Chicken and Ham Hock Pie and full of festive flavours. Don’t be put off by the long recipe, it’s worth the wait and makes the perfect addition to the larder if you have guests staying over Christmas. The cranberries and chestnuts add a cheerful and colourful layer of stuffing to the pie.

HAPPY CHRISTMAS TO ALL!! 

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MY CHICKEN AND HAM CHRISTMAS PIE 

Ingredients

• 1 lb 5¼ oz (600g) home-cooked ham hock
• 1 lb 5¼ oz (600g) boned weight of chicken thighs, skinned
• 800 ml chicken stock
• 4 tsp. chopped thyme
• 3½ oz (100g) fresh cranberries
• 7 oz (200g) cooked chestnuts
• 1 onion, peeled and finely chopped
• 1 oz (30g) butter
• Salt
• Freshly ground black pepper
• 4 gelatine leaves

For the hot-water crust pastry:

• 0.4 pt (200 ml) water
• 6 oz (170g) lard
• 15¾ oz (450g) plain flour
• 1 tsp. salt
• 1 free-range egg, beaten

For the cranberry topping:

• 150g cranberries
• 100ml orange Juice
• 1 heaped tablespoon sugar
• 1 tsp thyme

METHOD

First make the pastry.

On a low heat cook the onion in the butter for 4-5 minutes until soft. Leave to cool.

In a food processor mince a third of the chicken thighs, a third of the ham and a pinch of salt. In a large bowl mix the processed meat with the chopped onions, cranberries, chestnuts and parsley and season.

Slice the ham into slices roughly 3cm thick. Put the chicken thighs between 2 sheets of clingfilm and batter them out with a rolling pin till roughly the same thickness as the ham.

Pre-heat the oven to 175°C/gas mark 6.

Mix the flour and salt in a bowl and make a well in the centre. Bring the water and lard to the boil in a saucepan then stir it into the flour with a wooden spoon to form a smooth dough. Leave the pastry for 5 minutes if too hot to handle.

Lightly grease a pie ring measuring 15-20cm by about 8-10cm deep and line the bottom with a disc of lightly greased greaseproof paper. Place it on a lined grease proofed baking tray.

Take two thirds of the dough and on a lightly floured table, roll it into a circle so it is large enough to line the pie ring and overlap the edge. Roll and place the pastry into the flan ring, carefully press into the corners and allow it to just hang over the edge. Roll the remaining pastry into a circle for the lid.

Cover the bottom of the pie with a layer of ham and season, then a layer of chicken and season again. Next add a thick layer of cranberry and chestnut mixture pushing down firmly. Finish the filling with a layer of ham and finally a layer of chicken remembering to season each layer.

Brush the pie edges with egg wash and place the lid on top. Trim the edges of the pastry with a knife and pinch the base and top pastry edges together with your thumb to crimp the pie and create a seal.

Brush the top of the pie all over with the beaten egg, make a hole in the middle of the pastry lid and cook for 1 hour. Remove the ring and brush the sides and top again with egg before baking for a further 15 minutes. Remove from the oven and leave to cool. Once the pie is cold refrigerate for 2-3 hours.

Now for the jelly, soak the gelatine leaves in cold water until they soften and squeeze out any water. Heat about a third of the chicken stock in a saucepan and stir in the gelatine until it's dissolved then stir into the rest of the stock. Leave to cool but do not let it set.

For the cranberry topping, to a pan add all the ingredients except the thyme and over a medium heat bring to the boil and cook for 5 minutes reducing just a little. Allow to cool.

Grab your cold pie and check around the pastry for any holes and fill them with softened butter so that the jelly doesn't escape. Cut the top of the pastry off in a circle keeping the edges intact, I use a small plate to guide me. Pour the jelly into the pastry until the pie is filled with jelly. Cool in fridge until jelly is set. Grab your cranberry topping and carefully place a layer over the exposed top of the pie, then sprinkled some loose thyme for the finishing touch. Enjoy!

Snickerdoodle Ice Cream Sandwiches

This is super easy and super sweet recipe!!!

For those of you not in the know (I wasn't ;-), a 'snickerdoodle' is a type of cookie from North America that's rolled in cinnamon sugar and has a cracked surface once baked.

It’s soft, sweet and very tasty.  Your kitchen will smell amazing, and all will be good with the world. again. 

Everything can be made in advance, and you don’t even need to churn the ice cream, just mix and pop into the freezer until needed and the cookie dough mix can be made in advance and baked fresh just before needed. 

Once baked, the cookies will keep well for 4­-5 days in sealed container.

Enjoy!

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MY SNICKERDOODLE ICE CREAM SANDWICHES

MY SNICKERDOODLE ICE CREAM SANDWICHES

Ingredients

For the snickerdoodle cookies:

• 240g butter
• 180g light brown sugar
• 100g caster sugar
• 1 egg (beaten)
• 1 tsp vanilla paste
• 1⁄2 tsp cinnamon
• 1⁄2 tsp bicarb
• 1⁄2 tsp cream of tartar/baking powder
• 1⁄2 tsp salt
• 300g flour
• cinnamon sugar (50g caster sugar mixed with 1 tsp cinnamon)

For the ice cream:

• 400ml double cream
• 400g can condensed milk
• 1 vanilla pod
• 50g honeycomb
• a handful of milk chocolate shavings

Method

To make the ice cream:

Slice the vanilla pod lengthways, scrape out the black seeds and place in a bowl. Add the cream and whisk until soft peaks form. Add the condensed milk to the cream and whisk again until combined. Break the honeycomb into chunks, gently fold into the ice cream mix.

Pour into a baking tray 30cmx20cm lined with greaseproof paper that gives the ice cream 1­-2 inches in depth/thickness.

Freeze until firm.

For the Snickerdoodles:

Melt the butter and add to a bowl. Whisk together the butter and sugars until well mixed.

Add the egg, vanilla paste and combine.

Add all remaining dry ingredients and combine to a soft paste.

Transfer to a bowl or container and refrigerate until firm (at least 1 hour or more and will keep for up to 4 days in the fridge).

Roll into 25g perfect balls and then roll in the cinnamon sugar to coat.

Place on a baking tray with ample space between and bake 10-­12 minutes at 170C, then allow to cool.

To assemble:

Cut the ice cream with a round cutter/mould the same size as the snickerdoodles.

Turn a snickerdoodle upside down, place the cut ice cream on top, place a second snickerdoodle facing up on top and gently press down to adhere or make 'a sandwich'.

Pop back into the freezer till needed and continue to make sandwiches.

To serve, roll half of the sandwich in chocolate shavings. 

Lamb Pie & Broad Bean Mash

On the brief for my cooking demonstration at the BBC Good Food Show Dubai, I was told to make sure the ingredients were accessible and had a middle eastern theme. So what better than to put a twist to on a great British classic with the addition of those middle eastern flavours. 

Pie and mash but instead of beef, let's use lamb and add cinnamon that everyone knows as a great culinary match. I am using rough puff as the lid, a versatile pastry that works with these big flavours. And by adding toasted pine nuts just before rolling the pastry on adds a welcoming crunchy texture to the pie.

Paired with a broad bean mash being sweet works well with the lamb and is a great alternative to classic potato mash. Garden peas will work just as well too.

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MY LAMB PIE AND BROAD BEAN MASH

Serves 4

Ingredients

• 750g minced lamb
• 1 large onion finely chopped
• 4 cloves of garlic crushed
• 1 tbsp tomato puree 
• 1 tsp ground cumin
• 1 tsp ground allspice
• 1 tsp ground coriander
• 1 pinch ground nutmeg 
• 1 tsp cinnamon
• 2 tbsp olive oil
• 500ml chicken stock
• 30g toasted pine nuts
• salt and pepper

For the pastry:

• 200g plain flour
• 125g cold butter cubed
• pinch of salt
• 1 egg yolk
• dash of water
• egg yolk for brushing

For the Broad Bean mash:

• 1kg Podded Broad Beans
• 1 Medium Potato peeled, cooked and mashed
• 500ml milk
• 25ml extra virgin olive oil
• 50g grated Pparmesan
• a handful of mint leaves, chopped
• 50g feta
• zest of 1 lemon

 

Method

For the pastry:

Sift the flour and salt into a bowl and add the butter, gently mix, and add the egg yolk and a dash of water.  Combine to a dough making sure there are butter lumps throughout. Wrap in clingfilm and chill.

For the Lamb:

In a saucepan, heat the oil till smoking and fry off the lamb in batches until browned and golden all over. Transfer with a slotted spoon to a plate.

To the pan, add the onions and garlic, lower the heat and sweat off for 5 minutes. Then, return the lamb to the pan. Add the spices and cook off for a further 5 minutes. Add the tomato puree and chicken stock, place the lid on and cook for 2 hours.

Remove the lid, turn up the heat and reduce by a 1⁄3 to thicken.

Season with salt & pepper, add the pine nuts and allow to cool.

To assemble:

Pre-heat oven to 180C.

Fill four individual pie dishes with the lamb filling.

Brush the rims of the pie dishes with egg yolk. Separate the pastry into four and roll into circles/ovals 10mm thick making sure they overlap each pie dish, top with a circle of pastry, seal and crimp the edges and trim around the sides of your dish to neaten if needed.

Brush the top of the pastry with egg yolk. Bake for about 25­-30 minutes till the pastry is golden brown. Cool for 5­-10 minutes before serving.

For the mash:

First, remove the outer shell of the beans.

In a saucepan, bring the milk to a boil and add the beans, cook for 3-­4 minutes. With a slotted spoon, transfer the beans to a food processor and puree.

Add the potato, parmesan, salt and pepper, mint and a little of the milk to loosen and quickly blitz to combine. Transfer to a bowl and garnish with the crumbled feta and a drizzle of olive oil.

Beef Cheek & Pumpkin Pie

When the cold weather snap arrives and the leaves start falling, we all start craving something warm with a bit of comfort. And my go to dish in autumn has always been PIE! Surprise, Surprise ;-)  

Now, I have combined my love for beef cheeks with beer and pumpkin! This is a great way to use up all those pumpkins that are lying around for Halloween as well. Topped with my ultimate flakey and golden pastry to make the perfect pie that is sure to impress. 

If you can’t find beef cheeks, any other slow cooking beef cuts will work fine such as brisket or ask your local butcher. Also, you may find squash or sweet potato to be a great alternative for pumpkin.

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My Beef Cheek and Pumpkin Pie

Serves 4

Ingredients

• 2 beef cheeks, cut into 4cm cubes
• 1 onion, peeled and roughly chopped
• 5 cloves of garlic, cut in half skin on
• 2 sprigs of thyme
• 500ml pumpkin beer or your favourite ale
• 500g pumpkin, peeled & cut into 3cm cubes
• 750ml of good quality beef or veal stock
• 1 tbsp butter
• olive oil for frying
• salt & pepper

For the Pastry:

• 200g plain flour
• 150g butter, chilled & cut into 1cm cubes
• 50ml sour cream
• 1 tsp salt
• egg yolk for brushing

Method

In a bowl place the beef cheeks, onion, garlic, thyme, beer with a pinch of pepper. Cover and refrigerate for at least 24 hours. 

Next day take the beef cheeks out of the bowl, pat dry and season with salt and pepper. In a heavy based pan, heat some oil to high heat and fry off in batches until brown all over. *Do not overcrowd the pan

Place in an oven-proof saucepan and add the beer marinade and veg to the pan, add the beef stock, cover and cook in a low oven 130C/250F for 3 hours or until very tender but not falling apart.

Carefully strain through a sieve into a clean saucepan reserving beef and stock only but keeping them separate. Discard the remaining veg and herbs. Reduce the stock until thick and glossy then whisk in a tbsp of butter. Add the beef and the pumpkin chunks. The pumpkin will cook when the pastry is cooking (pumpkin will fall apart if cooked too long). Allow to cool and refrigerate until needed.

 

For the pastry:

Add the flour and salt into a food processor, add the butter and combine to a breadcrumb consistently. Add the sour cream and pulse to combine. Wrap in clingfilm and chill for at least 1 hour in the refrigerator.

 

To assemble:

Pre-heat oven to 180C/ 350F or gas mark 4. 

Fill four individual pie dishes with the beef and pumpkin filling. Separate the pastry into 4 and roll into circles/ovals, 10mm thick making sure they overlap each pie dish to make a lid. Brush egg yolk around the rim of the pie dish then top with a circle of pastry, seal and crimp the edges and trim around the sides to neaten.

Brush pastry with the egg yolk and prick the top with a knife. Bake for about 20-­25 minutes till the pastry is golden brown. Cool for 5­-10 minutes before serving.

photos by Carolina Menendez. 

Rice Pudding Cake with Rum & Raisin Apples

Ingredients

• 350ml whole milk
• 350ml double cream
• 2 large eggs
• 1 vanilla pod, split and seeds scraped
• Zest of 2 lemons, peeled into wide strips with a potato peeler
• 50g light brown soft sugar
• 100g Arborio risotto rice
• Pinch salt
• Knob unsalted butter
• 250g dulce de leche
• 3 dessert apples (Pink Lady or Cox)
• 50g caster sugar
• ½ teaspoon ground cinnamon
• 25g unsalted butter
• 50g raisins
• 50ml spiced dark rum

Method

Preheat the oven to 180C, 350F or gas mark 4. Pour all of the ingredients, except the eggs and dulce de leche into a saucepan and bring to the boil.

Reduce the heat and simmer for 15 minutes, stirring constantly, until thickened. Take the pan off the heat and leave to cool for 10 minutes. Remove the vanilla pod and lemon zest then beat in the eggs.

Meanwhile grease a round cake tin with the butter, spread the dulce de leche over the base in an even layer then chill in the fridge until needed. Pour the cooled rice mixture over the top and even out the top with the back of a spoon.

Place on a baking tray and bake for 25 to 30 minutes until just set, with a slight wobble in the centre. Leave the cake to cool completely then transfer to the fridge and chill until ready to serve.

Just before serving, prepare the apples. Core the apples, cut into wedges and toss with the sugar and cinnamon. Heat the butter in a non-stick frying pan and when foaming add the apples.

Cook for 2 to 3 minutes, shaking the pan occasionally, until then apples are golden brown but still hold their shape. Add the raisins and rum and cook until most of the liquid has evaporated.

Remove from the heat and leave to cool slightly. Turn the rice pudding cake out onto a serving plate or board. Cut into thick slices and serve with the warm apples.

Pumpkin Pie

Ingredients

For the pastry:

• 225g plain flour
• Pinch of salt
• 150g butter, cold & cut into cubes
• 75g icing sugar
• 1 free-range egg

For the filling:

• 700g mashed, cooked pumpkin passed through a sieve
• 200ml evaporated milk
• 200ml double cream
• 3 free-range eggs, beaten
• 2 egg yolk
• 200g light brown sugar
• 1/2 tsp salt
• 1/2 tsp ground ginger
• 1/2 tsp ground cinnamon
• Nutmeg to grate

Method

Preheat the oven to 180°C/gas mark 4.

For the pastry:

In a food processor mix together the flour and sugar then add the butter, and whiz until the mixture resembles breadcrumbs. Empty into a bowl then beat together the egg and slowly add, mixing until the pastry forms a ball. Wrap tightly in cling film and refrigerate for two hours.

Roll out the pastry on a lightly floured surface to a 2mm thickness. Use to line a 28cm tart ring placed on a baking sheet. Rest the lined tart ring in the fridge for 20 minutes.

Line the tart ring with greaseproof paper and fill with baking beans to keep the base's shape, and bake blind for about 20 minutes. Remove the greaseproof paper and baking beans and return to the oven for 5-8 minutes or until the pastry starts to turn golden brown. Remove from the oven and brush with egg yolk and allow to cool.

Turn the oven down to 160°C/gas mark 3.

FOR THE FILLING:

Bring the cream, sugar and spices to the boil then quickly whisk onto beaten eggs. Add the pumpkin mix and gently beat in until everything is mixed. 

Fill the pastry case with the pumpkin mix. Carefully place in the middle of the oven and bake for 40-45 minutes or until the mix appears set but not too firm. Remove from the oven and cover the surface liberally with grated nutmeg.

Allow to cool to room temperature before serving.