Tasty Treats
THE BEST OF THE BEACON RECIPES!
2 BEACON
Welcome to our first recipe e-mag A message from the editor… Autumn is upon us and as families start to flock more indoors, we’re approaching the time of year where you can really start to enjoy some good, hearty comfort food. So we wanted to share with you our very first recipe e-magazine. Inside this little edition, you’ll find a variety of dishes for you and all the family to enjoy. We wanted to pick the best of the best, and what you’ll find on the following pages are some of the greatest recipes contributed to our magazine over the years. From homemade relish to toffee apples, from rich stews and meats to one of the best Eton Mess’s you’ll ever eat, there’s something for people of all ages to get stuck in. Enjoy, and please continue to stay safe during these times.
Amy Shephard
BEACON 3
STARTERS
INGREDIENTS 1.5kg pumpkin 1 large onion 1 carrot 2 sweet potatoes 1 stick of celery 5 tbsp double cream 1 tbsp ground coriander 1 litre vegetable or chicken stock 1 handful fresh coriander Pinch of sea salt & pepper 4 tbsp olive oil To garnish 1 handful of toasted pumpkin seeds Crème fraiche Sprig of coriander METHOD Preheat your oven to 220C. If you are keeping your pumpkin to serve the soup in, cut off the top and carefully spoon out the pumpkin seeds, and very carefully cut or spoon the pumpkin flesh out. Peel and cut the sweet potato and carrot into cubes about the same size as the pumpkin. Place altogether on a roasting tray and toss in 2 tablespoons of olive oil, sea salt and pepper and roast for 30 minutes or until tender and starting to brown a little. On a small roasting tray spread the pumpkin seeds out, drizzle with oil and salt and bake for a few minutes, then set aside. Keep an eye on these as they can burn very quickly. Meanwhile, heat the rest of the oil in a large saucepan over a medium heat. Add the chopped onion, celery, ground coriander and stir. Cook for 5-10 minutes or until the onion has softened. Add the roasted vegetables
1
2 3
SERVES
8
Roasted Pumpkin Soup
and pour in the hot stock. Reduce the heat to low and leave to simmer for 1020 minutes, stirring occasionally, then remove from the heat. Using a handheld blender, blend together until smooth, then add the fresh coriander and cream. Re-heat for 5 minutes then serve, either in the pumpkin or individual bowls. Swirl in a drizzle of crème fraiche, scatter the toasted pumpkin seeds on top and add a sprig of fresh coriander to garnish.
4
4 BEACON
What better to eat in October than pumpkin soup? Seasonal and delicious, this bright and cheerful vegetable is at its best from October to December. You can have this soup either as an everyday supper, or to jazz it up for Halloween, it’s fun to serve it out of a pumpkin!
STARTERS
SERVES
4
Postively Paté If you want to get ahead of the game for Christmas, we have two delicious pâtés that you can whiz up in next to no time. They are luxurious enough to make the table for your festive feast and can be made days in advance, which is such a bonus!
CHICKEN LIVER PÂTÉ INGREDIENTS 60g (2oz) butter 1 onion, finely chopped 1 clove of garlic, crushed 250g (8oz) chicken livers 1-2 teaspoons curry paste of your choice 125ml (4fl oz) chicken stock A dash of Madeira for a subtle sweetness 2 hard-boiled eggs Salt and pepper 2 pinches of cayenne pepper Fresh bay leaves and lemon METHOD Melt half the butter in a frying pan. Add onion, garlic and chicken livers and cook gently for 5 minutes, stirring.
1
Add curry paste and cook for 1 2 minute, then add chicken stock and Madeira and cook gently for 5 minutes, stirring and turning livers frequently. Put the chicken liver mixture and hard-boiled eggs in a blender or food processor and blend to form a smooth puree. Season with salt, pepper and cayenne pepper, then turn mixture into a small serving dish or terrine. Smooth the surface. Melt the remaining butter in a pan and pour over surface of the pate. Leave to set slightly, then garnish with fresh bay leaves. Chill for several hours or overnight before adding the lemon slices and serving with crusty bread.
3
4 5 6
ASPARAGUS PÂTÉ INGREDIENTS 3 bunches of asparagus 3 tablespoons of clotted or double cream Finely chopped mint Black pepper and sea salt
SERVES
6
METHOD Snap the woody ends off the asparagus. Blanch the asparagus spears in boiling salted water until tender then drain. Blend the asparagus, cream and mint together and mix thoroughly. Season with sea salt and black pepper, to taste, and whiz one last time.
1 2 3 4
BEACON 5
RELISH
SWEET CHILLI
Relish
If you like your relish a little METHOD Tip the peppers, chillies hotter, why not try adding a zing (with seeds), ginger and garlic into a food processor, with our chilli recipe
1
INGREDIENTS 8 red peppers, deseeded and roughly chopped 10 red chillies, roughly chopped Finger-sized piece of fresh root ginger, peeled and roughly chopped 8 garlic cloves, peeled 400g can cherry tomatoes 750g golden caster sugar 250ml red wine vinegar
MAKES
4
JARS
6 BEACON
then whizz until very finely chopped. Scrape into a heavy-bottomed pan with the tomatoes, sugar and vinegar, then bring everything to the boil. Skim off any froth that comes to the surface, then turn the heat down to a simmer and cook for about 50 minutes, stirring occasionally. Once the mixture is becoming sticky, continue cooking for 1015 minutes more, stirring frequently
2
so that it doesn’t catch and burn. It should now look like thick, bubbling lava. Cool slightly, transfer to sterilized jars, then leave to cool completely. This relish keeps for 3 months in a cool, dark cupboard. Refrigerate once opened.
MAINS
This stew is made a lot in the colder months. It’s so quick to put together and then you can just leave it in the oven to slowly cook until the meat is falling apart. The best bit is the zingy rosemary, garlic and lemon zest – they transform the flavours and the aroma is amazing. Serve with hunks of crusty bread
Beef stew INGREDIENTS 800g stewing steak or beef steak, cut into 2inch chunks 1 or 2 red onions, chopped 5 carrots, peeled and chopped 1/2 swede, peeled and cubed 4 sweet potatoes, peeled and roughly cut into big chunks 1 tin chopped tomatoes 2 tbsp tomato puree ½ bottle red wine 1 pint beef stock 2 tbsp plain flour A handful of fresh sage Olive oil A knob of butter Sea salt and pepper 2 handfuls fresh spinach to finish
with a zing SERVES
6-8
THE ZING 2 big stems of rosemary Zest of 2 lemons 4 cloves of garlic METHOD Preheat the oven to 160C, gas 3. Put a little olive oil and a knob of butter in a casserole pan, add the onion and sage and fry for 3-4 minutes, then add the rest of the root vegetables. In a separate bowl, mix the flour, sea salt and pepper with the meat then add it to the casserole pan. Give it a good stir then add the tomato puree, red wine and let it simmer for 2 minutes. Pour in the stock, season generously with sea salt and pepper, cover with a lid and bring to the boil. Then place the lidded pan in the pre-heated oven for 3-4 hours. The meat should fall apart when it’s ready. I usually cook this early and just turn the cooker down low until we are ready to eat. I find this helps tenderize the meat more as well. Just before serving stir through the fresh spinach leaves. For the zing, finely chop the rosemary leaves and garlic and mix together with the zest of 2 lemons. Sprinkle over the top of the stew once in the bowls.
1
2
3 4 5 6
BEACON 7
MAINS
Lamb Kleftiko WITH GREEK SALAD AND SIDES
We absolutely love this meal and enjoy it gathered around the family table. The sides and salad, cucumber and mint yoghurt, toasted pitas and jalapeño peppers make perfect accompaniments, and at other times it’s lovely with ratatouille and flavoured couscous. Traditionally this recipe was cooked underground to seal in the flavours
LAMB KLEFTIKO
HOMEMADE COLESLAW
INGREDIENTS 1 leg of lamb 1 to 1 ½ bulbs of garlic, pealed Rosemary sprigs 1 or 2 lemons, juiced Olive oil, drizzle Salt and pepper 15 waxy potatoes, peeled and halved 5 red onions, peeled and halved
INGREDIENTS 6 carrots, grated ½ white cabbage, finely chopped ½ white onion, finely chopped 4 tbsp mayonnaise 2 tbsp crème fresh ½ a lemon, juiced
METHOD Place the lamb in a large baking tray and score all over with a sharp knife. Drizzle over the oil and lemon juice and rub in with your fingers. Season and stuff the garlic and rosemary in the slits. Place half a red onion on top and cover with a few sheets of foil. I usually do this the day before and leave it in the fridge over night to infuse all those wonderful flavours. In the morning preheat the oven to 200c/400f/gas 6. Place the remaining red onion halves and potatoes around the lamb (if they won’t all fit, roast separately and add meat juices for flavour). Place into the preheated oven and cook for half an hour at 200c, then turn down to 100c/212f/gas 3 for the remainder. Cook for at least 6 hours. I like to cook it for as long as possible so usually leave it all day, basting with the meat juices ever hour or so.
1
2
METHOD Place the carrot, cabbage and onion into a serving dish. Pour over the lemon juice, add a pinch of pepper if you wish, then stir in the mayonnaise and crème fresh.
1 GREEK SALAD INGREDIENTS 6 large tomatoes (or pot of cherry tomatoes) 2 cucumbers 1 yellow pepper 1 red pepper 3 celery sticks 1 red onion 1 large jar of black olives 2 250g packs Greek feta, cubed Handful of fresh parsley, chopped 1 lemon, juiced METHOD An hour before the lamb is ready, make the salad. Chop everything into cubes and place in a large bowl. Drain and add the olives, stir through the parsley and feta, squeeze over the lemon juice and season.
1
HOMEMADE HOUMOUS INGREDIENTS 400g boiled or canned chickpeas 3 tbsp tahini 1 large lemon, juiced 4 tbsp extra virgin olive oil 2 cloves of garlic, minced 1 - 2 tsp fresh coriander ½ - 1 tsp salt 2 tbsp water, if required A pinch of paprika for garnish METHOD If you are using canned chickpeas rinse them through with cold water before using. If you are boiling them yourself, after boiling check for and remove any skins. Put the tahini and lemon juice in a food processor or blender, and pulse for 1 minute, until thick and light in colour. Add the chickpeas and fresh coriander and mix until minced. Add the garlic and pour in the olive oil a little at a time. Blend until all the oil is incorporated and the mixture is smooth or coarsely puréed, depending on your preference. Taste to season. If too thick add 1-2 tbsp of water and pulse again.
1
2
3
SERVES 8 BEACON
10
MAINS
WRAPPED & STUFFED
Tenderloin of Pork As the autumn season approaches, enjoy this hearty choice for a family dinner
TIP Unused stuffing can be rolled into small balls and frozen for another meal on another day.
SERVES
4
INGREDIENTS 450g (1lb) of tenderloin pork 4 rashers of rind-free, streaky bacon A little butter and seasoning For the Stuffing 1 small onion A generous cupful of breadcrumbs 2 tsp dried sage 1 egg, beaten For the Gravy 1 tbsp of flour 250ml (½ pint) white wine or dry cider
METHOD Using a sharp knife, cut the tenderloin in half lengthways, leaving some fat on the meat to keep it moist during cooking. With a steak mallet or rolling pin, batter the two halves to flatten and widen them. Season with a little salt and some ground black pepper. To make the stuffing, sautĂŠ the onion in a little butter until soft. Add the breadcrumbs, sage and some hot water until the mixture swells, then mix to a stiff consistency. Let the mixture cool a little, then add the egg and combine until it spreads easily.
1
2 3
Spoon the stuffing into one half 4 of the tenderloin, patting it down firmly. Spread more stuffing on top of
the meat, then smear a little butter over the stuffing and season. Lay the streaky bacon over the stuffing and tie it firmly with string (not plastic) at two-inch intervals. Place the stuffed tenderloin into a buttered roasting tin with care and roast in the oven for around one hour at 180C/350F. To make the gravy, mix flour into the cooking juices and add the wine/cider. Season to taste. Serve hot with broccoli and roast vegetables.
5
6 7
BEACON 9
What could be better than a really satisfying Sunday Lunch, followed by a nice walk through the autumn countryside? This lunch recipe is a classic combination of glorious game and a delicious dessert to top it all off. Enjoy!
SERVES
4
MARINATED ROAST
Leg of Venison Leg of venison (2.25kg) For the Marinade: 550ml red wine (or substitute cranberry juice if you prefer) 220g carrots, wpeeled and sliced 6 juniper berries, crushed Salt and black pepper 2/3 tsp cornflour (add a little water to make a paste) 1 large red cabbage 600g onions 350ml red wine 2 bay leaves redcurrant jelly 8-10 potatoes 1 celeriac 60ml milk 25g butter Put the venison in a deep glass or For the sauce, combine the juices 1marinade china bowl (not metal), pour over the 4from the cooking pan with the and leave for 24 to 48 hours, reserved strained marinade, and turning from time to time. Place in a cool place until ready to cook. Drain the marinade from the meat and strain, retaining the liquid for the sauce. Butter some foil and loosely wrap the venison, roasting in a tray in a medium oven (190C/ 375F/ Gas Mark 5 / bottom of Aga) for 2 hours, plus 20 minutes resting time.
2 3
10 BEACON
thicken with the cornflour paste. Slice the cabbage finely into long strips. Slice the onions and arrange in layers in an oven proof dish. Simmer the red wine, bay leaves and a couple of tablespoons of redcurrant jelly together and pour over the arranged red cabbage and onions, and season to taste.
5 6
Put the cabbage dish in the oven 7 below the meat shelf for around an hour until cooked, stirring occasionally
and adding some more liquid if it becomes too dry. For a sharper taste, add some balsamic vinegar, or for a sweeter taste add a spoon of honey or a sliced apple. For the mash, peel and chop the celeriac (inch cubes) and potatoes and boil in salted water until soft. Mash together with milk, butter and pepper, or the French way with some fromage frais. Whisk if you like a super creamy finish.
8
VEGETARIAN
Roasted
Butternut Squash This dish is still light and healthy, but is filling and absolutely full of flavour too. Perfect if you want something filling, but not too substantial
INGREDIENTS 2 medium butternut squashes, halved length-ways and deseeded 1 tbsp olive oil 1 tbsp balsamic vinegar 4 garlic cloves, finely chopped 1 medium onion, roughly chopped 400g tin of plum tomatoes 6 fresh plum tomatoes, halved 400g tin chickpeas, drained and rinsed ½ pint of vegetable stock 2 tbsp tomato puree 1 tsp sugar Salt and pepper Large handful of spinach leaves
METHOD Pre-heat the oven to 200C, gas mark 6. Place the squash on a baking tray, lightly brush with olive oil and drizzle over the balsamic vinegar. Oven cook for around 45 minutes or until soft and golden. Meanwhile, in a medium sized pan, add the olive oil, onion and sugar and caramelise for a few minutes until the onions are soft and translucent. Add garlic, tomatoes, chickpeas, stock, tomato puree, salt and pepper and simmer for 25 minutes, stirring occasionally until thickened. Stir in the spinach and cook for a few minutes until wilted. Spoon the sauce over the butternut squash and then serve.
1
2 3
SERVES
4
BEACON 11
DESSERT
Legend has it that Eton mess was invented when an overexcited dog accidentally crushed a meringue dessert being taken to Eton College for a picnic!! Whether or not the canine claim is true, this delicious jumble of soft cream, chewy meringue and ripe strawberries is the perfect dessert for when you inevitably become just a little bored of strawberries towards the end of summer
INGREDIENTS 250ml double cream 150ml Greek yoghurt 4 ready-made meringue nests, broken up 1 tbsp ginger cordial (optional) 500g strawberries
Put half of the strawberries into a 3 bowl and crush gently with a fork so some of their juices are released. Mix
METHOD Whip the double cream and Greek yoghurt together Break the meringues into chunks and stir into the cream
5
1 2
ETON MESS SERVES
4
12 BEACON
into the cream and meringue mixture Divide the mixture into four glasses, or a large trifle bowl if you prefer Put the remaining strawberries and a sprig of mint on top as a garnish Variations: toasted chopped nuts, blackberries and in fact, any fruit of your choice could be added
4
SWEETS
Toffee Apples No Halloween or Bonfire Night party would be complete without some traditional toffee apples. To create these classic sticky and sweet treats, just follow this simple recipe. If you happen to have ‘little helpers’, be careful of the hot sugar, and don’t forget to have a bowl of soapy water nearby! INGREDIENTS 4 eating apples 225g demerara sugar 75ml water (more if needed) 1 tsp white wine vinegar 2 tbsp golden syrup 25g butter METHOD Put the apples in a large bowl and cover with boiling water – this will remove any waxy residue on the skin and help the caramel to stick. Leave them to sit for a minute, then drain and dry with kitchen roll.
1
Carefully push a lolly stick or small 2 apple branch into the top of each apple and through the core. In a medium-sized pan, add the 3 water and sugar and heat over a medium heat, until the sugar dissolves.
Once the sugar has dissolved, add the butter, vinegar and syrup. Increase the heat to moderate and bring to the boil. Make sure not to stir the caramel at any time – just swirl it around the pan gently. Test to see if it is ready – drop a little of the caramel into a cup of cold water. If ready, it will turn into a soft, squeezable ball. When this has been
SERVES
4
achieved, work quickly to dip each apple into the caramel. You may need to tip the pan while rotating the apple to get an even coating. Repeat quickly with the other apples. If the mixture becomes too stiff, return it to the heat for a minute until it has softened. You can now leave the apples to cool on the baking tray lined with nonstick baking paper or immediately after the apples are dipped, sprinkle them with chopped nuts, small chocolate drops, sesame seeds or whatever suits the age group and occasion!
4
BEACON 13
‘Topping in the Morning’ with Paul, Jamie and Hayley every weekday from 6am
FM107 & 102
For the latest breaking Island news
iwradio.co.uk
The Island’s
Favourites
FACEBOOK isleofwightradio TWITTER @iwightradio INSTAGRAM @iwightradio