Mince pies

Mince pies are not part of my native culture, and I didn’t like them for a long time after moving to London, but since I started making these (to keep my husband happy) I have grown to like them. I think this recipe is a really good mince pie recipe. Making the mince requires you to be somewhat organized, as you want to leave it for a few weeks, before using it for the actual pies.

Mince
225g Bramley apples, peeled, cored and coarsely chopped/grated
110g sultanas
60g currants
60g dried cranberries
175g raisins
110g mixed candied peel
4 tbsp dark rum, whiskey or brandy
25g finely chopped blanched almonds
1 large orange, finely grated zest and juice
1 lemon, finely grated zest and juice
2 tsp mixed spice
1/4 tsp ground cloves
1/4 ground ginger
1/4 tsp ground nutmeg
110g shredded suet
175g dark muscovado sugar

Rum butter
125g butter, room temperature
50g light muscovado sugar
2 tbsp dark rum, whisky or brandy

Pastry
450g plain flour
180g butter, chilled and diced
50g lard, chilled and diced
finely grated zest of  1 orange
5-6 tbsp orange juice

Mince
1. Combine all mince ingredients apart from the muscovado and suet. Cook in a saucepan over low heat for 45 – 60 minutes, stirring occasionally, until the fruit has plumped up, the apples have broken down and excess liquid has evaporated.

2. Set aside to cool, then mix in the muscovado and suet. For adults version, I also tend to add some more alcohol at this stage (3 tbsp), as the cooking has burned all alcohol off.

3. Put in sterilized jars, and mature for 3-4 weeks.

Rum butter
Whisk the butter and sugar together until pale and fluffy, then gradually beat in the rum, and set aside in the fridge.

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Pastry
1. Put the flour, butter and lard, as well as a pinch of salt, into a food processor. Whizz briefly until it looks like breadcrumbs.

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2. Add the orange zest and juice, and whizz again.

3. Turn onto floured surface, and knead briefly, until smooth. Wrap in cling film and chill for 15 minutes.

The pies
1. Preheat oven to 190°C / 375°F.

2. Grease the baking tins with butter. Roll the dough to about 5mm thickness. I tend to cut out circles with two glasses. The bigger one for the ‘body’ of the pies, and the smaller for the lids of the pies. Place the bigger circles in the greased baking tins, forming the bottom and sides of the pie. fill with the mince mixture, and put a teaspoon of the rum butter on top. Then place the lid over, pressing the edges together with the edges of the other dough.

3. Make few punctures with a sharp knife, and brush with beaten egg, then bake for 20 minutes.

Beetroot and dill cured salmon

Cured salmon is one of the foods often enjoyed as part of the Scandinavian kitchen. There are many variations to it, however the basics you will need are sugar and salt. The whole process is based on the reaction called osmosis, and is an ancient way of preserving foods that wouldn’t last fresh for long otherwise. During the curing, you will notice a lot of liquid will be drawn out of the fish. The cured fish will last in the fridge for few weeks, however I doubt you will have anything left for that long.

2 raw beetroot, grated
500g piece of fresh salmon
50g table salt
90g caster sugar
1 tbsp yellow mustard seeds
1 tbsp black peppercorns
a bunch of fresh dill

1. Dry roast the mustard seeds, until fragrant and popping. Cool, and crush together with the peppercorns with pestle and mortar. Mix together with salt, sugar and finely chopped dill.

2. Place a large piece of cling film to cover the dish you’re using for your curing. Place half of the raw, grated beetroot at the bottom. Then add half of the mixture of the other ingredients.

3. Add the piece of salmon on top of the beetroot and sugar / salt mixture. Leave the skin on the fish.

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4. Add the salt / sugar mixture and the beetroot on top of the fish too.

5. Tightly pack the fish and curing mixture. I used three different layers of cling film, however some of the liquid will still seep through. Place something to act as weights on top of the fish, and put in to fridge.

5. About every 12 hours (or every morning and evening), turn the fish upside down. I also change the direction my weights are, to try to ensure they are covering as much as possible during the process.

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6. After two days, your fish is ready. Drain all liquid, and wipe the fish piece clean.

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Chicken paella

Now that I recently started making paella (I never used to like paellas I tried), I now like them, and look forward to trying different versions. As with any cooking, I like making everything from scratch as much as possible. Since I started making my own chicken stock, I hardly ever use shop bought ones, as your own homemade one is so much better, making all your dishes better, too. To have a go at making your own, click here. I save the meat that gets left over from the making of the stock, and I used it for this paella, however using uncooked chicken for this paella is absolutely fine, they just get added at different stages.

serves 6

2 tbsp olive oil
4 cloves of garlic
1 large onion
1 small green finger chilli
1 red pepper
110g cooking chorizo
1 lemon, juice squeezed (or 2 tbsp. lemon juice)
2 dl frozen peas
250g Bomba paella rice
600 ml chicken stock
650g chicken
pinch of saffron
1 tsp black pepper
2 tsp paprika powder
1/2 tsp salt

1. Finely chop the onions, garlic and chilli. Heat olive oil in a large pan. Fry the onions until softened, and add the garlic and chilli. Also add the saffron and half the paprika powder.

2. Chop the chorizo (and chicken if using raw), and add to the pan. Fry for 5-10 minutes, until the chorizo (and chicken) are cooked.

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3. Add finely chopped tomatoes and pepper, mixing everything together.

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4. Add the paella rice, and stir together, then add the stock liquid. Stir, then simmer uncovered and undisturbed, without stirring, for 15 minutes. During this time, sprinkle the salt and black pepper on top.

5. Add the peas, and if using cooked chicken, the meat. Stir until warmed through. Add the remaining half of the paprika powder and the lemon juice.

 

Fig crumble

Both my husband and I love figs, so it was a no brainer for me to use them for my crumble when I wanted a change to the usual apple or rhubarb options. I also thought it might be fun to make individual pots, rather than one large crumble. I think the individual pots also ‘smarten’ them us, and are a perfect way of serving this kind of food if you’re hosting a dinner party. I serve my crumbles with thick custard, and personally I think my recipe still makes the best custard I’ve ever had (click here for recipe).

makes 4
12 figs
4 tsp caster sugar
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75g self- raising or plain flour
50g butter (+ a small piece to butter the cooking dish / pots)
25g light brown muscovado sugar
25g chopped walnuts

1. Preheat the oven to 180°C / 355°F (fan).

2. Cut the figs into bite-size pieces. It think cutting them into quarters lengthwise, and then halving all those pieces make them perfect size. Place the pieces into buttered individual pots, or a larger dish if making one, bigger size. Sprinkle over the caster sugar.

3. Make the crumble topping. Self-raising flour will give you more puffy topping, and plain flour a more crumbly one. Place the flour, butter and muscovado sugar together, and massage together with your hands, until it’s all mixed together and a crumbly texture.

4. Cover the figs with the crumble topping mixture.

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5. Chop the walnuts, and sprinkle on top of the crumble.

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6. Bake for 30 minutes.

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Luxury mac and cheese

As I’ve recently been on a lighter diet, I found this ultimate comfort food very rich and filling. It’s not for faint hearted or those even contemplating on a low calorie meal. This would have to be for your cheat day, I didn’t even bother counting the calories (= ignorance is bliss sometimes). This recipe makes a big batch, for those who have read my posts before know that for certain type of food I like making a big amount at one go. This recipe will probably serve about 10 people. This is a more luxurious version of a standard, simple mac and cheese. During baking the smell is indicating it might be very cheesy, however, surprisingly it actually isn’t.

500g uncooked macaroni
200g bacon lardons
2 medium onions, finely chopped
100g butter (+ a small piece to butter the oven dish)
100g plain flour
1tsp Dijon Mustard
1.2 litres full fat milk
100ml double cream
2 bay leaves
1tsp ground nutmeg
1tbsp ground black pepper
400g extra mature cheddar cheese
75g light breadcrumbs
80g grated Parmesan cheese

1. Cook the macaroni to be al dente (still with a little bite to it), and drain well.

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2. Melt the butter in a large pan, on a low heat. Add the flour, and mix together. Cook, stirring, for about a minute, then add the mustard. Remove from the heat, and little by little, add milk, whisking the mixture together. Add the cream and bay leaves.

3. Heat the mixture, stirring regularly. I use this period for grating the cheese, however you have to remember to keep an eye on the mixture, and stir or whisk it occasionally. Once the mixture thickens, remove from heat, and remove the bay leaves.

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4. Add the cheddar cheese, and mix until melted. Then add the nutmeg and black pepper, and mix. Also add the cooked macaroni and mix together.

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5. Fry the finely chopped onions and bacon in a frying pan, and mix into the macaroni and cheese.

6. Heat the oven to 180°C / 355°F (fan). Smear your oven dish with a little butter, and put the mac and cheese mixture into the dish.

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7. Mix the breadcrumb and Parmesan cheese together, and coat the mac and cheese with the mixture. Bake for 30 minutes.

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Pumpkin soup

I’m currently experimenting with soups, trying to make one pretty much every week, whilst keeping it interesting at the same time. It’s probably no surprise that being a Halloween week, I’ve made pumpkin soup today. I don’t normally use pumpkin in cooking much at all, so it’s actually nice that I have as the soup is lovely!  The consistency of my soup is quite like that of  velouté, velvety and smooth. If you would like yours thicker, I would just reduce the amount of the liquids in my recipe.

2 onions, finely chopped
splash of olive oil
1 pumpkin (mine was 1,8kg)
1 litre of vegetable stock (I mix Bouillon powder with water)
2dl double cream
salt
pepper
pumpkin seeds
pea shoots

1. Peel, deseed and chop the pumpkin.

2. Heat the oil, then cook onions for 5 minutes until soft. Add the pumpkin and cook for 10 minutes, stirring occasionally.

3. Add the stock, and after bringing it to boil simmer for 10 minutes. Add the cream, and season with salt and pepper.

4. After cooling the soup down a little bit, puree it in a blender.

5. Re-heat if needed, drizzle some olive oil on top and serve with some pumpkin seeds and pea shoots.

Squid and chorizo salad

This wonderful salad is full of flavour and content. The dried chickpeas need to soaked for 8 hours so this dish will need some pre cooking planning, but apart from that is quite a simple food to make, with not a lot of actual cooking involved.

2dl dried chickpeas
400g squid
1 chorizo sausage (about 60g)
8 plum tomatoes
1 fresh small green chilli
2 cloves of garlic
1 spring onion
2 leaves of romaine heart lettuce
25g fresh parsley
juice of one lemon (or 2tbsp)
6 tbsp olive oil
salt
pepper

1. Generously cover the chickpeas with cold water for 8 hours. After the soaking time, drain. Place in a pot, cover with fresh water and bring to boil. Simmer for 40 minutes.

2. Whilst the chickpeas are boiling, chop the ingredients for the salad base. Cut the tomatoes into quarters. Deseed and finely chop the chilli, and also finely chop the garlic cloves, spring onion and parsley. Cut the romaine heart lettuce into thin strips. Mix together, and add the lemon juice and half of the olive oil. Season with a little bit of salt and pepper. Place in the fridge. Once the chickpeas are cooked, drain and let cool.

3. Cut the body pouch of the squids open, and score the inside into diamond shapes. Then cut the squid into bite size pieces.

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4. Heat the remaining half of the oil in a frying pan, and put the squid pieces in the scored size up. Fry for about 30 seconds, then turn over and fry for another 30 seconds. You may need to do this is two-three batches. Season with a little bit of salt and pepper, and set aside.

5. Chop the chorizo into small pieces. Fry in the pan for couple of minutes, then add the squid and fry for another minute.

6. Add the cooled chickpeas to the salad base, and mix together. Plate the salad, and add the squid and chorizo on top.