Food & Drink - Neven Maguire

Saturday 7th March 2009
recipes with an Irish flavour, for St Patrick's Day...

IRISH STEW
(Serves 6)

Ingredients
900 g (2 lb) boneless lamb neck, trimmed and cut into cubes
225 g (8 oz) potatoes, cut into chunks
225 g (8 oz) carrots, thickly sliced
225 g (8 oz) leeks, well trimmed and thickly sliced
225 g (8 oz) baby pearl onions, peeled
100 g (4 oz) rindless piece smoked bacon, diced
2 fresh thyme sprigs

for the lamb stock
450 g (1 lb) lamb bones
1 carrot, cut into cubes
1 onion, sliced
2 whole peppercorns
1 bouquet garni (bundle of herbs tied together with string)
salt and freshly ground black pepper
chopped fresh parsley, to garnish
Turnip mash, colcannon and glazed parsnips and carrots, to serve

Method
To make the stock, place the lamb bones in a large pan with the carrot, onion, peppercorns and bouquet garni. Cover with cold water and bring to the boil, then reduce the heat and simmer gently for 2 hours until you have achieved a good flavour. Leave to cool, then skim off any scum and/or fat and strain into a large jug. Cover with clingfilm and chill until needed.

Place the boneless lamb pieces in a clean large heavy-based pan and pour over the reserved stock. Bring to the boil, then skim off any scum from the surface. Reduce the heat and simmer for 50 minutes until slightly reduced and the lamb is almost tender.

Add the potatoes to the lamb with the carrots, leeks, baby pearl onions, smoked bacon and thyme and simmer for 30 minutes or until the lamb and vegetables are completely tender but still holding their shape. Season to taste.

Transfer the stew into a warmed casserole dish and scatter over the parsley. Serve with dishes of vegetables on the side, for example, turnip mash, glazed parsnips and carrots and colcannon and allow everyone to help themselves.


BACON AND CABBAGE SOUP
(serves 4 - 6)

Ingredients
50g butter
100g (3 ½ oz) smoked bacon, trimmed of excess fat and diced
125g (4 ½ oz) potatoes (about 1 medium), peeled and diced
1 small onion, finely chopped
1 garlic clove, crushed
1 tbsp chopped thyme
1.2L (2 pts) chicken stock
300g (11 oz) cabbage, cored and finely shredded
50g (2 oz) pearl barley (pre cooked in boiling salted water for about 1 ½ hours)
crusty white bread or wheaten bread, to serve
salt and freshly ground black pepper

Method
Place a heavy bottomed saucepan over a medium heat, add the butter to melt and stir in the smoked bacon, potatoes, onion, garlic and thyme. Cover with a lid and cook on a low heat for 10 minutes, stirring occasionally.

Add the stock and the cooked barley and bring slowly to the boil. Tip in the cabbage, reduce the heat and simmer for about 5 minutes until the cabbage is just tender.

Season to taste with salt and pepper and serve with crusty white bread or wheaten bread.


PEAR BELLE-HELENE
(taken from 'Neven's Food from the Sun'. This classic French dessert was invented by Escoffier. The inspiration came from an 1864 operetta by the same name, by Offenbach. Serves 6)

Ingredients
6 ripe conference pears, peeled and halved
300ml (1/2 pint) apple juice
1 cinnamon stick
1/2 vanilla pod
2 whole star anise (optional)
50g (2oz) caster sugar
1 orange, sliced
50g (2oz) toasted flaked almonds

for the Chocolate Mousse
225g (8oz) plain chocolate, broken into squares (minimum 55% cocoa solids)
3 eggs
2 tbsp Baileys Irish cream liqueur
300ml (1/2 pint) cream

for the Chocolate Fudge Sauce
350ml (12oz) plain chocolate, broken into squares
300ml (1/2 pint) cream
75g (3oz) caster sugar
50g (2oz) unsalted butter
fresh mint sprigs, to decorate

Method
Place the pear halves in a pan with the apple juice, cinnamon stick, vanilla pod, star anise, if using, the sugar and orange slices. Bring to the boil, then reduce the heat and simmer for 15-20 minutes until the pear halves are tender. Remove from the heat and leave to cool in syrup. Remove the cooled pears with a slotted spoon. (Reserve the cooking juices to use in a fresh fruit salad).

To make the mousse, melt the chocolate in a heatproof bowl set over a pan of simmering water. Whisk the eggs with the Baileys in a separate bowl over a pan of simmering water until double in size. It is very important to ensure the water does not boil or it will cook the eggs.

Fold the melted chocolate into the egg mixture, then leave to cool for 5 minutes. Meanwhile, whisk the cream in a bowl and then fold into the chocolate mousse. Cover with clingfilm and for 2-3 hours or overnight is fine.

To make chocolate fudge sauce, melt the chocolate very gently in a heatproof bowl set over a pan of gently simmering water. Set aside. Place the cream in a separate pan with the caster sugar and butter. Bring to a simmer, stirring until the sugar has dissolved.

Remove the cream mixture from heat and leave to cool down a little, then whisk in the melted chocolate until you have achieved a smooth sauce. Pour into a jug and cover with clingfilm. This sauce keeps very well in the fridge and can be warmed gently when needed.

To serve
Scoop some of the chocolate mousse into each serving bowl. Carefully fan out the pear halves, removing the centre cores and place two beside each portion of mousse. Drizzle some of the chocolate fudge sauce over the fanned out pears. Sprinkle with the toasted almonds and decorate with the mint.

Saturday 7th June 2008
recipes for summer cooking....

SUMMER BERRY TRIFLE (serves 6)
for the custard
½ pint milk
200ml cream
5 egg yolks
4 tablespoons caster sugar
1 tablespoon corn flour
½ vanilla pod, seeds scraped out

Method
To make the custard, place the milk and cream in a saucepan and bring to the boil. Whisk the egg yolks, corn flour, sugar and vanilla seeds. Whisk for 5 minutes until thick and pale.

Remove the cream mixture from the heat. Then slowly whisk in the egg mixture until smooth. Pour back into the pan and place on a gentle heat. Cook until it coats the back of the spoon. Remove from the heat and cool.


POACHED RASPBERRIES
Ingredients
¼ pint red wine
1 cinnamon
½ vanilla pod
300g raspberries
3oz caster sugar

To poach the raspberries place the wine, sugar, cinnamon and vanilla pod in saucepan and bring to the boil. Then simmer for 15 minutes. Pour over raspberries, stir and leave to cool.

1 x 500g mascarpone cheese
1/4 pint cream
4oz white chocolate
12 sponge fingers
fresh raspberries to decorate
Mint

Place 2 tablespoons of cream in a saucepan. Stir in 4oz of the white chocolate. Stir until smooth. Then whisk into the custard and leave to cool.

Whisk the remaining cream in a bowl until it forms soft peaks. When custard is cold whisk in mascarpone cheese, grated chocolate and whipped cream. Mix well.

Spoon the poached raspberries into the bottom of bowls. Then arrange sponge finger on top. Pour white chocolate mixture over the sponge. Place in fridge to chill for 1 hour. Decorate with cream, raspberries and mint.


GRILLED RIB-EYE STEAK WITH SMOKED PAPRIKA & RED PEPPER BUTTER
Ingredients
4 x 225g (8oz) dry aged rib-eye steaks
100ml (3 1/2fl oz) olive oil
2 garlic cloves, crushed
1 tsp chopped fresh thyme

for the butter
1 small red pepper
175g (6oz) butter
1/2 tsp chopped fresh thyme
1 tsp chopped fresh flat-leaf parsley
1 tsp smoked paprika
1 tbsp cream
salt and freshly ground black pepper
baked potatoes and lightly dressed mixed green salad, to serve

To make the flavoured butter, preheat the grill. Place the pepper on the grill rack and cook for 20-25 minutes until the skin is blackened and blistered. Transfer to a bowl and cover with clingfilm, then leave to cool completely.

Remove the skin, core and seeds from the pepper and roughly chop the flesh, then place in a food processor. Add the butter, thyme, parsley and paprika in food processor and puree until smooth. Stir in the cream and then scrape out onto a square of non-stick parchment paper and roll into a cylinder, twisting the ends to secure. Chill for at least 4 hours or up to 24 hours is fine.

Trim the rib-eye steaks of any excess fat, place in a non-metallic dish and add the olive oil, garlic and thyme. Cover with clingfilm and leave in fridge to marinade overnight.

Remove the steaks from the fridge at least half an hour before you wish to cook them, then shake off any excess marinade and season to taste. Grill, barbecue or pan-fry the steaks over a fierce heat for 6-7 minutes for medium rare, or to your liking. Allow to rest for 5 minutes on warm plates.

Remove the flavoured butter from fridge and remove the foil, then cut into slices. Place butter slices on top of the grilled steaks and add a baked potato and some mixed salad to each plate to serve.


ORGANIC SALMON & ASPARAGUS WRAPS (serves 6)
Ingredients
9 asparagus spears, trimmed and halved lengthways
6 (175g/6oz) organic Salmon Fillets
1 packet of fresh dill, stalks removed
1 (70g) packet Parma ham
Juice of ½ lemon
Seasoning

Sun Dried Tomato Vinaigrette
12 semi sun dried tomatoes in oil, roughly chopped
200ml/7fl oz olive oil
1 tsp lemon juice
1 pinch chilli powder
3 basil leaves
Seasoning

Method
Cook the asparagus for 1 minute. Drain and rinse under cold water.

Place the salmon fillet on a board. Season with salt and pepper. Arrange the asparagus and dill on top of the salmon fillets.

Lightly wrap each fillet in the Parma ham to secure. Brush over the vinaigrette and lemon juice.

To fry the salmon heat 1 teaspoon full of butter with 1 teaspoon full of sunflower oil. When the butter is foaming add the salmon wraps. Fry gently for 2 minutes on each side, finish in oven Gas 5/190 degrees for 10 minutes until golden brown. Turn once during cooking. Serve with vinaigrette.

To make the vinaigrette, blend together all the ingredients in a food processor for about 1 minute or until it forms a fairly smooth texture. Season to taste.

to serve
Drizzle the vinaigrette in the centre of the plate. Gently place the salmon wraps on top. Serve with rocket and garnish with chives


CLASSIC SALAD DRESSING
Ingredients
8 tablespoons olive oil
3 tablespoons red wine vinegar
1 clove of garlic, crushed
½ teaspoon Dijon mustard
pinch of sugar

Place all the ingredients in a screw top bottle. Season with salt and pepper. Shake well and store in the fridge for up to 2 weeks. Shake well before serving


SUMMER BARBEQUE CHICKEN DRUMSTICKS (serves 4)
Ingredients
16 chicken drumsticks
2 tablespoons tomato ketchup
1 tablespoon soy sauce
2 tablespoons balsamic vinegar
50 g / 2 oz brown sugar
1 teaspoon wholegrain mustard
Rind and juice of 1 orange
1 tablespoon Golden Syrup
1 tablespoon tomato puree
Seasoning
1 tablespoon chopped parsley

Method
Mix all the ingredients, except the chicken, together in a large bowl and season.
Place the chicken drumsticks in the marinade making sure to coat them well. Cover and leave for at least 3 hours or better still, overnight in the fridge.

You can cook these drumsticks in a hot oven 190?C / Gas 5 for approximately 25-30 minutes or cook them outdoors on the barbeque.

to serve
Pile them high on a big plate, garnish with some parsley and watch them disappear!

Tip: always take care when cooking chicken on the barbeque, it must be cooked right through and not just on the outside. Take extra care when handling raw chicken especially in the summer heat. Always wash your hands after working with it and clean down any surfaces or utensils used in the preparation of the meat.


GRILLED CHICKEN CAESAR SALAD (serves 4)
Ingredients
100 g / 4 oz day old bread, cubed
1 head of Cos lettuce, washed
200 g / 8oz breast of chicken x 2
25 g / 1oz Parmesan cheese, grated
75 g / 4 oz cherry tomatoes, quartered

Dressing
1 free range egg
1 clove garlic, crushed
2 teaspoon Dijon mustard
1 tablespoon extra virgin olive oil
A few drops Tabasco sauce, optional
½ teaspoon Worcestershire sauce
100 g / 4 oz low fat natural yoghurt
Salt and pepper

Method
Preheat oven to 140°C / Gas 6. Place the bread cubes on a baking sheet and bake in the oven for 4-5 minutes until they are crispy, golden croutons. Set aside and leave to cool.

Now make the dressing. Put the whole egg in a food processor along with the garlic, mustard, olive oil, Worcestershire sauce and yoghurt. Add in the Tabasco, if you are using it. Blend for 1-2 minutes and store in fridge.

Next grill the chicken. Put the breast on a baking tray and season with salt and pepper. Place the tray under a hot grill and cook on both sides for about 6 minutes. The chicken is cooked when the flesh is firm to the touch. Don't overcook or the chicken will dry out.

to serve
Place some lettuce leaves in a large bowl and put some slices of grilled chicken on top. Toss in some Parmesan and cherry tomatoes and drizzle with the dressing. Repeat with a second layer and sprinkle croutons on top.

Tip: the best lettuces for this salad are Cos, Little Gem or Romaine. They are sturdy, crispy greens and have a great texture. Or you could substitute Iceberg lettuce for the texture.

Saturday 26th April 2008
dishes with a Spanish flavour....

CRACKED PATATAS BRAVAS (serves 4)
Ingredients
675g (1 1/2lb) baby new potatoes, scrubbed
4 garlic cloves, unpeeled
2 tbsp olive oil
1 red onion, halved and thinly sliced
good pinch dried chilli flakes
1/2 tsp sweet or smoked paprika
good pinch dark muscovado sugar
400g (14oz) can chopped tomatoes
1 tbsp sun-dried tomato puree
1 tbsp chopped fresh basil
Maldon sea salt and freshly ground black pepper

Method
Place the baby new potatoes in a clean tea towel and hit them with a wooden mallet or rolling pin to crack them lightly. Flatten each garlic clove in the same way.

Heat the olive oil in a large frying pan and cook the onion for a minute or two to soften. Tip in the potatoes and garlic and continue to cook for 10-12 minutes until golden, stirring regularly.

Sprinkle the chilli flakes over the potato mixture with the paprika and sugar. Season to taste and give everything a good stir to coat the potatoes evenly. Fold in the tomatoes and sun-dried tomato puree and bring to a gentle simmer.

Cover the frying pan with a lid (a plate should do the job nicely) and simmer for 15 minutes until the potatoes are completely tender and nicely coated in a thick tomato sauce, stirring every 5 minutes or so to ensure that they cook evenly. Stir in the basil and then tip into warmed individual bowls to serve.


SEAFOOD PAELLA (serves 6)
Ingredients
100ml olive oil
8 chicken thighs
150g/5oz smoked bacon
1 onion, chopped
1 red pepper, seeded and sliced
1 large aubergine, trimmed and sliced
4 tomatoes, roughly chopped
2 cloves garlic, crushed
200g/7oz long grain rice
1 teaspoon paprika
150ml/ ¼pt dry white wine
450ml/ ¾pint hot chicken stock
1 teaspoon saffron strands
1 tablespoon chopped thyme
1oz butter
2lb mussels, cleaned
1 x 450g packet of mixed seafood (including squid and prawns)
King prawns in their shells to garnish

Method
Heat half of the oil in a large pan. Add the chicken thighs and fry for 5 minutes turning regularly until just golden. Add bacon and fry for a further 5 minutes until the bacon is just cooked through. Remove the chicken and bacon from the pan using a slotted spoon drain on kitchen paper. Set aside.

Heat the remaining oil in the pan. Cook the vegetables and garlic for 5 minutes until soft. Stir in rice and paprika. Mix half the wine with the stock and saffron. Pour into the pan. Return chicken and bacon to the pan with the thyme. Bring to the boil. Reduce heat, cover and simmer for 15-20 minutes until the rice is tender, liquid is absorbed and chicken is cooked.

While the rice is cooking, melt the butter in a large pan. Add the mussels and remaining wine. Bring to the boil, cover and simmer for 5 minutes until the shells open. Discard any than remain closed.

Add the remaining seafood to the paella pan. Stir until heated through. Add the mussels and cooking juices. Garnish with king prawns and lemon. Serve with crusty bread.


CHORIZO & NEW POTATO TORTILLA (serves 4)
Ingredients
3 tablespoons olive oil
1 large onion, thinly sliced
225 g (8 oz) small new potatoes, scrubbed
175 g (6 oz) raw chorizo, peeled and diced
6 eggs
Salt and freshly ground black pepper
Lightly dressed green salad, to serve (optional)

Method
Heat two tablespoons of the oil in a non-stick frying pan with a base that is 17 cm (6 1/2 inches) in diameter. Add the onion and sauté for about 5 minutes until softened but not coloured.

Thinly slice the potatoes into 0.5 cm (1/4 inch) slices. Dry in a clean tea towel and add to the pan, tossing to combine. Season generously, reduce the heat and cover with a lid or flat plate, then cook gently for 10-15 minutes until almost tender. Turn them over once or twice and shake the pan occasionally to ensure they cook evenly.

Add the chorizo to the pan and cook for another 5 minutes or so until the potatoes are tender and the chorizo is sizzling and its colour has begun to bleed into the potatoes.

Break the eggs into a large bowl and add a good pinch of seasoning, then whisk lightly with a fork. When the potato and chorizo mixture is cooked, drain off any excess oil and then quickly stir into the beaten eggs.

Wipe out the pan and use to heat the remaining tablespoon of oil. Tip in the potato and egg mixture, pressing it down gently and reduce to the lowest setting. Cook for 15-20 minutes and when there is virtually no raw egg mixture left on top of the omelette invert on to a flat plate.

Slide the omelette back in and cook for another 5 minutes. Turn off the heat and set aside for 5 minutes to finish cooking. It should be cooked through but still moist in the centre.

To serve warm or cold, turn the tortilla on to a chopping board and cut into four wedges. Place a wedge on each plate with a small mound of salad, if liked and serve at once.


CHURROS WITH HOT CHOCOLATE (serves 4-6)
Ingredients
5 tbsp sunflower oil
1 tbsp ground cinnamon
finely grated rind of 1 lemon
200g (7oz) plain flour, sieved
1/2 tsp salt
1 egg
Vegetable or sunflower oil, for deep-frying
6 tbsp caster sugar

for the hot chocolate
225g (8oz) plain chocolate, broken into squares
900ml (1 1/2 pints) milk
175ml (6fl oz) double cream

Method
To make churros, place 300ml (1/2 pint) of water in a pan with the oil, half of the cinnamon and the lemon rind. Bring to the boil. Meanwhile, sieve the flour and salt into a bowl and once the water mixture is at a rolling boil, tip in the flour and salt, beating well with a wooden spoon over a low heat until the mixture leaves the sides of the pan. Leave to cool a little, then beat in the egg.

To make the hot chocolate, melt the chocolate in a non-metallic bowl on high in the microwave for 2 minutes or set over a pan of simmering water for 3 minutes.

Heat the vegetable or sunflower oil in a deep fat fryer to 180C (350F). Spoon the churros mixture into a piping bag fitted with a 2.5cm (1in) star shaped nozzle. Pipe 7.5cm (3in) lengths directly into the heated oil and cook for 3-4 minutes until golden, turning once. You may have to do this in batches as it is important not to over crowd the pan.

To finish the hot chocolate, place the milk and cream in a small heavy-based pan. Using a spatula, add the melted chocolate, stirring to combine. Heat gently for a few minutes, stirring continuously until piping hot but not boiling.

Meanwhile, mix together the remaining cinnamon with the sugar on a flat plate. Remove the cooked churros with a slotted spoon from the oil and quickly drain on kitchen paper, then roll in the cinnamon sugar. Pile on to a plate and finish cooking the rest of the churros in the same way. When ready to serve, pour the hot chocolate into mugs or large capaccino cups and place the plate of the churros in the centre of the table so everyone can help themselves.

Saturday 15th March 2008
recipes to celebrate St Patrick's Day and Easter...

ST PATRICK'S DAY

SMOKED SALMON AND CRAB TART (serves 6)
for the pastry
225 g (8 oz) plain flour, plus extra for dusting
100 g (4 oz) butter, diced and chilled
pinch dried chilli flakes
3 tablespoons ice cold water
Salt and freshly ground black pepper
Crisp garden salad, to serve

for the tart
a little egg wash, for brushing
150 ml (1/4 pint) cream
150 ml (1/4 pint) milk
2 tablespoons sweet chilli sauce
2 eggs
2 egg yolks
1 tablespoon snipped fresh chives
200 g (7 oz) smoked salmon, cut into strips
200 g (7 oz) white crab meat
100 g (4 oz) freshly grated Parmesan

Method
Preheat the oven to 200C/400F/gas 6. To make the pastry, place the flour, butter and chilli flakes in a food processor. Add half a teaspoon of salt and whiz briefly until the mixture forms fine crumbs. Pour in the water through the feeder tube and pulse again so that the pastry comes together. Knead lightly on a lightly floured surface for a few seconds to produce a smooth dough. Wrap in cling film and chill for at least 10 minutes before rolling (or up to 1 hour if time allows).

Roll out the pastry on a lightly floured surface and use to line a loose-bottomed 21 cm (8 1/2 inch) fluted flan tin that is about 4 cm (1 1/2 inches) deep. Use a rolling pin to lift the pastry into the tin, pressing well into the sides and letting the pastry overhang a little, as this prevents shrinkage. Chill for another 10 minutes for the pastry to rest.

Prick the pastry base with a fork, then line with a circle of oiled foil or non-stick parchment paper that is first crumpled up to make it easier to handle. Fill with baking beans or dried pulses and bake for 10 minutes, until the pastry case looks set but not coloured. Carefully remove the foil or paper and lower the temperature to 160C/325F/gas 3, then brush with the egg wash to form a seal. Return to the oven for another 5 minutes, or until the base is firm to the touch and the sides are lightly coloured.

Beat together the cream in a bowl with the milk, chilli sauce, eggs and egg yolks until well combined. Stir in the chives and season to taste. Scatter the smoked salmon and crab meat in the bottom of the pastry case and sprinkle the Parmesan on top, then pour in the cream mixture and bake for about 25 minutes, until the filling is just set but still slightly wobbly in the middle. Leave to rest for 5 minutes in the tin, remove and trim down the excess pastry.
To serve, carefully cut the smoked salmon and crab tart into slices. Arrange on plates with the crisp garden salad.


TURNIP MASH WITH CRISPY BACON & ONION (serves 6)
Ingredients
900 g (2 lb) turnip, peeled and cut into 2 1/2 cm (1 inch) chunks
1 tablespoon sunflower oil
1 small onion, finely chopped
50 g (2 oz) rindless piece of smoked bacon, diced
50 g (2 oz) butter
Salt and freshly ground black pepper

Method
Place the turnip chunks in a steamer set above a pan of simmering water and season with salt. Cover and cook for about 10 minutes, until tender. Meanwhile, heat the sunflower oil in a frying pan and gently sauté the onion and bacon until the bacon is crisp and lightly golden and the onion has just begun to colour around the edges.

When the turnip is cooked, roughly mash with the butter. Season to taste, adding plenty of black pepper.

To serve, pile the turnip mash into a warmed dish. Sprinkle the crispy bacon and onion on top.


IRISH STEW (serves 6)
Ingredients
900 g (2 lb) boneless lamb neck, trimmed and cut into cubes
50 g (2 oz) pearl barley, washed
225 g (8 oz) potatoes, cut into chunks
225 g (8 oz) carrots, thickly sliced
225 g (8 oz) leeks, well trimmed and thickly sliced
225 g (8 oz) baby pearl onions, peeled
100 g (4 oz) rindless piece of smoked bacon, diced
2 fresh thyme sprigs

for the lamb stock
450 g (1 lb) lamb bones
1 carrot, cut into cubes
1 onion, sliced
2 whole peppercorns
1 bouquet garni (bundle of herbs tied together with string)
Salt and freshly ground black pepper
Chopped fresh parsley, to garnish

Method
To make the stock, place the lamb bones in a large pan with the carrot, onion, peppercorns and bouquet garni. Cover with cold water and bring to the boil, then reduce the heat and simmer gently for 2 hours, until you have achieved a good flavour. Leave to cool, then skim off any scum and/or fat and strain into a large jug. Cover with cling film and chill until needed.

Place the boneless lamb pieces in a large, clean, heavy-based pan and pour over the reserved stock. Bring to the boil, then skim off any scum from thesurface and then stir in the barley. Reduce the heat and simmer for 50 minutes, until slightly reduced and the lamb is almost tender.

Add the potatoes to the lamb with the carrots, leeks, baby pearl onions, smoked bacon and thyme and simmer for 30 minutes or until the lamb and vegetables are completely tender but still holding their shape. Season to taste.
Transfer the stew into a warmed casserole dish and scatter over the parsley.

Have dishes of the turnip mash with crispy bacon and onion, colcannon and glazed parsnips and carrots alongside and allow everyone to help themselves.


PEAR, GINGER & WHISKEY CAKE (serves 6-8)
for the topping
75 g (3 oz) butter
125 g (4 1/2 oz) light muscovado sugar
2 tablespoons whiskey
4 ripe fat pears

for the gingerbread
100 g (4 oz) butter
175 g (6 oz) plain flour
1/2 teaspoon baking soda
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground nutmeg
pinch ground cloves
2 eggs, beaten
175 g (6 oz) light muscovado sugar
125 g (4 1/2 oz) black treacle
200 ml (3 1/2 fl oz) milk
2 tablespoons whiskey
Whipped cream, to serve

Method
Preheat the oven to 180C/350F/gas 4. Butter a 23 cm (9 inch) non-stick springform cake tin and line the base with non-stick parchment paper.

To make the topping, melt the butter and sugar together in a small pan over a medium-low heat until bubbling, then continue to cook for a few minutes, until creamy and toffee coloured, stirring occasionally. Add the whiskey to the pan, swirling to combine. Pour into the cake tin, tipping the tin to spread the whiskey toffee evenly over the base.

Peel the pears, then cut in half and cut out their stalk and cores. Arrange the pears cut side down on top of the toffee mixture, with the stalk ends pointing in towards the centre.

To make the gingerbread, melt the butter in a small pan or in the microwave, then set aside to cool slightly. Sift the flour into a large bowl with the baking soda, cinnamon, ginger, nutmeg and cloves.

In a separate bowl, mix the reserved melted butter with the beaten eggs, sugar, treacle, milk and whiskey. Make a well in the centre of the flour mixture and gradually add the liquid, mixing gently to make a smooth batter. Pour into the tin over the pears. Bake for about 45-55 minutes or until a toothpick or skewer pushed into the middle of the pudding comes out barely moist.

Transfer to a wire rack and leave the pudding to cool for a few minutes, then run a knife around the edge of the cake to make sure it isn't sticking.

Put on some oven gloves and place a large plate on top of the cake tin. Turn the whole thing over as quickly as possible.

To serve, cut into slices and arrange on plates while still warm. Add a dollop of whipped cream to each one.
_______________________________________

EASTER RECIPES

BRUSCHETTA (serves 4-6)
Ingredients
6 thick slices country bread, preferably sourdough
1 garlic clove, halved
2 tablespoons extra virgin olive oil

Method
Preheat the grill or a griddle pan and use to toast the bread on both sides. Remove from the heat and immediately rub one side with a piece of garlic. To serve, drizzle over the olive oil and have either on its own, or with one of the following delicious toppings, arranged on large serving platters or trays....

with guacamole
Halve two avocadoes. Remove the stones and scoop out the flesh into a bowl. Mash until smooth, then season with 1 teaspoon of onion salt and plenty of freshly ground black pepper. Stir in a handful of diced semi-sun-dried tomatoes and a couple of finely chopped spring onions, then spread thickly on the bruschetta to serve.

with cherry tomato and mozzarella
Mix 1 teaspoon of balsamic vinegar into a bowl with 3 tablespoons of extra virgin olive oil and season to taste. Stir in 275 g (10 oz) mozzarella cubes with 175 g (6 oz) halved cherry or baby plum tomatoes with a handful of torn fresh basil leaves.
Arrange wild rocket leaves on the bruschetta and spoon over the mozzarella and tomato mixture to serve.


LEG OF LAMB WITH SALSA VERDE STUFFING (serves 4-6)
Ask your butcher to bone the leg of lamb for you, but to leave the shank end intact. This not only improves the flavour, but also makes carving much easier. For a more pronounced flavour, stud the lamb all over with slivers of garlic and tiny rosemary sprigs. I often add baby carrots to the joint for the last 15-20 minutes, depending on their size.

Ingredients
1 leg of lamb, 2 1/4-2 3/4 kg (5-6 lb), boned with shank end left intact

for the stuffing
175 g (6 oz) fresh white breadcrumbs
50 g (2 oz) bunch fresh flat-leaf parsley, leaves stripped and finely chopped
1 tablespoon rinsed capers
4 anchovy fillets, drained and finely chopped
50 g (2 oz) prosciutto, finely chopped (or dried Italian ham)
1 garlic clove, crushed
1 teaspoon Dijon mustard
1 tablespoon fresh lemon juice
50 ml (2 fl oz) olive oil

for the gravy
1 tablespoon plain flour
1 teaspoon tomato purée
100 ml (3 1/2 fl oz) red wine
50 ml (2 fl oz) balsamic vinegar
200 ml (7 fl oz) beef or lamb stock
3 tablespoons redcurrant jelly
2 fresh rosemary sprigs
Salt and freshly ground pepper

Method
Preheat the oven to 190 °C/375 °F/gas 5. To make the stuffing, place the breadcrumbs in a bowl and add the parsley, capers, anchovies, prosciutto and garlic. In a separate bowl, whisk together the Dijon, lemon juice and olive oil. Fold into the breadcrumb mixture to moisten it a little. Season to taste.

Press the stuffing inside the boned-out leg of lamb and season the joint all over, then tie up securely and neatly with string. Place the lamb joint in a roasting tin, cover loosely with foil and roast for 1 1/2 hours, then remove the foil and baste well. Roast for another 30 minutes, until just tender. If you like your lamb more well done, give it another 30 minutes' cooking time.

To check that it is cooked to your liking, insert a skewer into the thickest part of the meat and watch the juice run out - the pinker the juice, the rarer the meat. When it is cooked to your liking, transfer to a carving platter and leave to rest in a warm place for 30 minutes.

To make the gravy, place the roasting tin directly on the hob and stir in the flour. Cook for 1 minute, stirring continuously, then gradually stir in the tomato purée, wine, vinegar and stock, whisking until smooth after each addition and scraping the bottom of the tin to remove any sediment. Transfer to a small pan and whisk in the redcurrant jelly and add the rosemary, then simmer gently until you have achieved the desired consistency.

To serve, when the lamb is rested carefully cut away the string, then carve into slices, holding the shank end of the bone. Arrange the lamb on warmed plates and spoon over a little of the gravy. Pour the remainder into a gravy jug. Serve with the potato gratin, sautéed green beans and roasted balsamic beetroot.


POTATO GRATIN (serves 4-6)
Ingredients
300 ml (1/2 pint) lamb or chicken stock
150 ml (1/4 pint) cream
150 ml (1/4 pint) milk
1 garlic clove, crushed
1 1/2 kg (3 lb) Maris Piper or King Edward potatoes
knob of butter
Salt and freshly ground black pepper

Method
Preheat the oven 150C/300F/gas 2. Place the stock, cream and milk in a large pan with the garlic and season to taste. Peel and thinly slice the potatoes on a mandolin or using a food processor with an attachment blade.

Add the sliced potatoes to the pan and stir well to ensure that the potatoes are evenly coated. Bring to the boil, then reduce the heat and simmer for about 5 minutes, until the stock mixture has thickened slightly, stirring gently once or twice.

Generously butter an ovenproof dish, then tip in the potato mixture, spreading them out into an even layer. Bake for about 1 hour, until completely tender and lightly golden on top.

To serve, cut into portions and serve at the table to your guests.


RICH CHOCOLATE CAKE (serves 6-8)
Ingredients
125 g (4 1/2 oz) butter, plus extra for greasing
A little plain flour, for dusting
500 g (1 lb 2 oz) plain chocolate, broken into squares (minimum 55% cocoa solids)
6 eggs, separated
75 g (3 oz) caster sugar
150 ml (1/4 pint) cream
2 tablespoons dark rum
1 teaspoon vanilla extract
Whipped cream and raspberries, to serve

Method
Preheat the oven to 180C/350F/gas 4. Butter a 23 cm (9 inch) springform cake tin and lightly flour it, knocking out any excess. Place the butter and chocolate in a heatproof bowl set over a pan of barely simmering water and allow to melt, stirring until smooth. Remove from the pan and set aside to cool a little.

Place the egg yolks and sugar in a bowl. Using an electric mixer or hand whisk, beat until pale and thick. Stir in the cream, then fold in the cooled melted chocolate mixture with the rum and vanilla extract.

Wash the beaters, then whisk the egg whites in a separate bowl until you have achieved soft peaks. Gently fold into the chocolate mixture in three batches until evenly combined. Pour the cake mixture into the prepared cake tin and bake for 25 minutes or until a fine skewer pushed into the centre comes out clean. The cake should be just set with a slight wobble in the middle. Remove the cake from the oven and leave to cool in the tin.

To serve, cut the rich chocolate cake into slices and arrange on plates with a dollop of whipped cream and raspberries.

Saturday 16th February 2008
dishes from South East Asia....

VIETNAMESE BEEF NOODLES (serves 4)
Ingredients
3 x 150g vacum packed thin noodles
150g baby corn
150g mange tout
200g pak choi
2 pint hot chicken stock
1 teaspoon fresh root ginger, peeled and grated
120oz very thin Irish steaks
1 tablespoon sweet chili sauce
3 tablespoons soy sauce
juice of 1 lime
5oz bean sprouts
coriander leaves

Method
Place the noodles in a heat proof bowl. Pour over boiling water to cover. Set aside.
Halve the baby corn and pak choi lengthways. Pour the stock into a large pan, add ginger and bring to the boil.
Heat a griddle pan till very hot. Brush the steaks with the chili sauce. Place on the hot griddle and cook for 2 minutes on each side. Transfer to plate and set aside.
Add the baby corn, mange tout and pak choi to stock, return to a simmer. Cook for 2 minutes until tender. Add in soy and lime juice to taste.
Drain the noodles and divide among 4 warm bowls. Add the sprouts and ladle the stock over. Thinly slice the steaks and add to the boil. Scatter coriander leaves on top and serve.

PRAWN CURRY AND COCONUT SOUP
Ingredients
1 tablespoon oil
1 onion, peeled and sliced
1 garlic clove, crushed
1 teaspoon root ginger, grated
1 tablespoon medium curry powder
1 x 400ml can of coconut milk
225/8oz raw tiger prawns, peeled with tails left on
300ml/½ pint vegetable stock
1 teaspoon tomato puree
2 potatoes, peeled and cut into chunks
175g/6oz green beans, trimmed
2oz toasted coconut flakes

Method
Cook the potatoes in a pan of boiling salted water for 10 minutes until tender and drain. Heat the oil in a pan. Fry the onion, garlic and ginger for 5 minutes until tender.
Add the curry powder and cook for 2 minutes. Add tomato puree, vegetable stock and coconut milk. Simmer for 10 minutes. Add green beans, prawns and potatoes and cook for a further 5 minutes.
Season to taste. Ladle the soup into the warmed bowls. Top with a swirl of natural yoghurt, sliced spring onion and toasted coconut flakes.

BEEF OR CHICKEN SATAY (serves 4)
Marinade
½ teaspoon Chinese five spice
2 tablespoons pineapple juice
2 tablespoons light soy
2 cloves of garlic, crushed
2 teaspoons caster sugar
1lb rump or sirloin steak cut into thin strips OR 2 chicken breasts

Mix all the marinade ingredients together. Place beef in a dish and pour marinade over. Cover and leave to marinade for 3 to 4 hours or overnight in fridge.

Satay Sauce
1 can coconut milk
100ml sweet chilli sauce
1 tablespoon tomato puree
100ml soy sauce
3 cloves of garlic, crushed
1 teaspoon grated root ginger
1 small jar crunchy peanut butter
1 red and 1 green pepper, cut into strips
1 onion, peeled and diced
1 carrot, grated (soaked in 1 tablespoon wine vinegar for 1 hour)
3oz cashew nuts (optional)
1 tablespoon oil

Method
Heat oil in a heavy based saucepan. Add peppers, onions, garlic and ginger. Sweat for 5 minutes stirring regularly.
Next add tomato puree, chilli sauce, coconut milk, peanut butter and 3 tablespoons of water. Stir well, bring to the boil and simmer for 10-15 minutes. Add carrots and finely add the cashew nuts. Season to taste

To cook the marinated steak or chicken
Preheat the grill. Thread the steak or Chicken onto 8 skewers. Brush about 2 tablespoons of the sauce over the skewers during cooking. Grill for 8-10 minutes, turning occasionally until cooked through. Serve hot with Thai fragrant rice and pour some sauce over or serve separate.

ROAST PINEAPPLE WITH COCONUT RICE PUDDING
Ingredients
½ kg fresh pineapple (peeled & trimmed) cut into wedges

Method
Drizzle 3 tablespoons of the pineapple caramel sauce over the pineapple wedges and place onto a baking tray. Bake in oven at 150°C for about 15-20 minutes.

Pineapple Caramel Sauce
8oz caster sugar
¼ pt water
¼ pt pineapple juice
½ vanilla pod

Method
Place water and sugar in saucepan. Bring to the boil and cook until golden brown.
Stir in pineapple juice until dissolved. Stir in vanilla seeds. Serve with roasted pineapple

Coconut Rice Pudding
200ml double cream
90g short grain pudding rice
50g unsalted butter
70g caster sugar
Grated zest of 1 orange
1 can coconut milk
½ vanilla pod, split

Method
To make pudding, put the coconut milk and cream into saucepan. Warm and add the rice, butter, sugar, orange zest & vanilla pod. Bring to the boil stirring. Reduce the heat to the lowest setting and cook for 45 minutes stirring frequently until the rice is tender and the pudding is creamy. Remove the vanilla pod and keep warm.

To serve
Spoon pineapple on centre of plate. Spoon rice pudding beside pineapple. Drizzle with caramel sauce

THAI GREEN CURRY (serves 4)
Thai Curry Paste
2 green chillies, sliced
2 stalks of lemon grass, sliced
3 tablespoons chopped coriander
1 teaspoon coriander seeds
1 teaspoon black pepper corns
1 teaspoon cumin seeds
1 teaspoon turmeric
2 shallots, peeled
3 cloves of garlic, peeled
1 teaspoon grated root ginger
rind and juice of 1 lime
½ teaspoon salt
2 tablespoons fish sauce

Method
Place all ingredients into a food processor. Add 6 tablespoons of cold water. Blend to a smooth paste. Store in fridge for up to 1 week or freeze for up to 1 month in a screw top jar.

Curry
4 skinless chicken breast fillets
3 tablespoons homemade Thai green curry paste
1 x 400ml can coconut milk
1 can bamboo shoots, drained and rinsed
6oz green beans, trimmed and halved
6 kaffir lime leaves, thinly sliced
3 tablespoons shredded basil leaves
fresh basil leaves to garnish
Thai fragrant rice to serve

Method
Cut the chicken into chunks. Heat the oil in a wok or large pan. Add the chicken and stir-fry for 5-6 minutes until golden. Add curry paste and stir for 30 seconds. Add the coconut milk, bamboo shoots, green beans and lime leaves.
Bring to the boil, reduce the heat and simmer gently for 15 minutes until the chicken is cooked and beans are tender. Stir in shredded basil and garnish with lime slices, basil leaves and serve with rice.

Saturday 13th October 2007
in the first of his regular cookery slots on the programme, today Neven talked about Seasonal Comfort Food (all recipies are in "Neven's Real Food For Families")

Suggestions for a Comfort Breakfast
Banana Cinnamon Pancakes / Breakfast Bar / Chorizo & New Potato Tortilla

Suggestions for a Comfort Lunch
Roast Red Pepper Soup / Roasted Root Vegetable Soup / Little Palm Bacon & Chicken Pies

Suggestions for a Comfort Dinner/Supper
Bacon & Cabbage - glaze bacon in balsamic vinegar, honey & soy mixture before cooking. Colcannon potatoes would be lovely with it as curly kale is in season
Chops with Mushrooms - bake and serve in the foil. This will make the meat nice and tender
Cheese, Tomato & Basil Macaroni / Chunky Chicken & Potato Pie /
Aromatic Fish Cakes - use haddock, salmon or cod. A good way of getting children to eat fish.

Suggestions for Special Occasions
Anniversary Dinner - Prawn skewers, five-spice duck and fresh pineapple with lemon sorbet
Movie Night - chilli popcorn, cheesy machos, mini hotdogs, lemonade float and vanilla ice cream