Tasty Treats
THE BEST OF SUSSEX LIVING RECIPES!
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Welcome
to our February
recipe e-mag
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A message from the Hidden County team… Rush FS Spring 21 Delivery A4.qxp_Layout 1 08/01/2021 14:37 Page 1
January’s out of the way, the shortest days are behind us and February’s a time when we can start to look forward to some fun again! The start of the year’s normally a time for people to get fit after the Christmas period, exercise more and eat healthier. But by this point it’s probably fair to say we’re all ready for a bit of comfort food and some fine dining! So we bring to you our latest e-magazine for February: a selection of mouth-watering recipes to tantalise your taste buds! Whether you’re up for some good home cooking or want to take it to the next level with a Valentine’s feast for two, our selection should help with the menu for this month! So read on, and enjoy…
making the MOST of sussex
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Mediterranean
TEAR & SHARE BREAD
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loaf of bread has come to mean many things in the UK today. High carbohydrate. Refined flour. Gluten intolerance. Bloating. AntiAtkins. The diet industry has made society so obsessed with the nutritional shortcomings of what we eat that the true meaning of food has been forgotten. Sharing. Family. Tradition. Love. Happiness. As well as being a gustatory sensation and dietetic necessity, food is a social experience. Cake unites us at birthdays, roast dinner brings us together at Christmas, and baking for others signifies how much we care. In this fast paced world, where breakfast, lunch and dinner are either analysed for dietary conformity or wolfed down without a second thought, we need not denigrate the importance of food in adding meaning to life. Going on a picnic is an ideal way to celebrate family, friends and food. And no picnic would be complete without traditional English sandwiches, a crusty loaf, or how about some fun tear and share bread – no slicing, spreading or filling required. Friendship bread is an old Amish custom which is made for sharing with others, and this
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Mediterranean twist aims to reignite our fondness of food, the excitement of eating and the pleasure of picnicking. INGREDIENTS 450g Wholemeal wheat flour 1 ½ tsp salt 1 x 7g sachet fast-action dried yeast 300ml lukewarm water 55g sundried tomatoes 150g black olives 2 tbsp dried oregano 50g grated parmesan cheese 2 fresh rosemary sprigs
Make a well in the centre of the flour 3 and gradually pour in the water to form a soft dough and leave to rest for 10 minutes.
Knead the dough on a lightly 4 floured work surface for five minutes until smooth and elastic. Rest for 30 minutes in an oiled bowl 5 covered in cling film or until the dough has doubled in size. Knead the dough until smooth 6 and divide into 19 even size pieces (about 50g each). Roll each piece into a ball and place 7 on a baking tray lined with baking paper about 2cm apart in a honeycomb formation – 3, 4, 5, 4, 3 rolls per row. Leave to rise for 30 minutes.
METHOD Sift the flour and salt into a bowl and stir in the yeast.
1 Finely chop the tomatoes and 2 olives and stir into the flour with the oregano.
Pre-heat the oven to 190 degrees 8 towards the end of the rising time, sprinkle the bread with the cheese and rosemary sprigs and bake for 20 – 25 minutes or until golden brown. to a wire rack and 9 Transfer leave to cool.
BBQ Jerk Chicken This jerk chicken is healthy, full of flavour and If the weather is good enough, you can even get the BBQ going for an authentic smokey flavour!
INGREDIENTS For the jerk chicken 4 large chicken breasts 1 lime, juiced 1 bunch of spring onions, roughly chopped Small piece of fresh ginger, roughly chopped 2 tbsp brown sugar 1tsp ground allspice 1 tbsp soy sauce 1 tsp fresh thyme or ½ tsp dried 3 garlic cloves ½ tsp salt 1 red chilli, de-seeded and finely chopped For the rice and peas 200g basmati rice 400g tin of coconut milk 2 garlic cloves, finely chopped 1 tsp allspice 1 bunch of spring onions, chopped 2 400g tins of kidney beans, drained and rinsed ½ packet of frozen peas 20mls water Salt Lime and corriander to serve METHOD Start by making the jerk marinade. Combine all the ingredients into a pestle and mortar or a food blender until they form a thick paste, then stir in the chilli. Score the chicken and rub the marinade in, cover then place in the fridge over night.
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If the weather is nice prepare your 2 BBQ to temperature. Alternatively heat up the grill. Cook the chicken breasts for 20-30 minutes, turning occasionally, and baste now and then with any leftover sauce.
Whilst the chicken is cooking rince 3 the rice in plenty of cold water then tip into a large pan with all of the other
ingredients. Add salt to season, bring to the boil then turn down to a medium heat, cover and cook for 10 minutes or until the rice is done.
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Let the rice stand for a few minutes 4 before serving with the chicken, fresh lime and coriander.
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Rabbit with Prunes & Grape Juice THIS RABBIT DISH WILL GET YOU IN THE MOOD FOR THE START OF SPRING INGREDIENTS 100g stoneless prunes 285ml white grape juice 1 tbsp sunflower oil 1 clove of garlic, finely chopped 1 jointed rabbit 2 tsp cornflour 140ml double cream Juice of ½ lemon Salt and ground black pepper
METHOD Soak the prunes in the grape juice for at least 30 mins and up to 2 hours, before you begin to cook .
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In a large pan ,heat the oil and 2 sauté the chopped garlic and rabbit pieces until golden, the rabbit needs
5 mins each side. Add the prunes and grape juice and simmer over a gentle heat, uncovered, for about 40 minutes and the rabbit is tender – if you need to
add more grape juice do so ,try not to boil or the prunes go mushy. Stir the cornflour into the cream, 3 mix well and add the lemon juice – the mixture will thicken quickly so stir
it spoonful by spoonful into the sauce the rabbit is being cooked in and season to taste.
can serve with rice, flat noodles 4 You or tagliatelle.
SERVES
4
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Pil Pil
SERVES
4
King Prawns INGREDIENTS 150ml extra virgin olive oil 20 raw king prawns 5 large tbsp medium dry white wine 8 cloves of garlic 4 whole red dried chillis 2 tbsp of fresh chopped parsley Salt and paprika to taste METHOD Peel the prawns (keeping the heads to one side), clean them and marinade in white wine for 2 hours.
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Slice the chillis and garlic. Chop 2 the parsley and have the salt and paprika in place. When you are ready to eat, put the 3 oil in a small pan along with the prawn heads and 4 tablespoons of the wine marinade. Put on a high heat for a couple of minutes and, with a fork, squeeze the juice from the heads to get all the flavour out.
Once the prawn heads are slightly 4 brown, remove from the oil and discard. Now add the sliced garlic and 5 chopped chillies to the oil and cook on the high heat for ½ minute before adding the raw prawns.
As the prawns turn pink, remove 6 from pan, sprinkle with paprika, a little salt and the parsley. Let them rest for ½ minute and then…
Eat immediately and straight from 7 the pan, dipping slices of baguette into the piping hot oil. Muy delicioso!
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Valentine’s Feast
FEED YOUR LOVE WITH A ROMANTIC THREE-COURSE DINNER FOR TWO – PERFECT FOR VALENTINE’S DAY!
Scallops & Asparagus Salad SERVES
INGREDIENTS 3 large shelled scallops 180g asparagus 50g pine nuts 1 tbsp olive oil frilly leaved lettuce Salt and pepper METHOD For the dressing, mix together 3 tbsp salad/olive oil, ½ tsp sugar, ½ tsp salt, ½ tbsp red wine vinegar and ½ tbsp lemon juice. Set aside. Remove the coral half moons from the scallops and put to one side. Cut each scallop across the grain into three slices. Trim and wash the asparagus and steam for 9 minutes. In a frying pan, fry the pine nuts for 2 minutes until golden. Remove the pine nuts but keep the oil in the pan. Tear pieces of the washed lettuce leaves and decorate an elegant plate. Place the cooled asparagus on the lettuce and sprinkle over the pine nuts. Reheat the oil the pine nuts were cooked in until it is very hot and add the scallops. Cook for 1 minute on each side, then add the coral half moons, season with salt and pepper and cook for a further minute. Place the scallops on the lettuce beside the asparagus and pour over the dressing. Eat while still warm!
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Valentine’s Lobster
Chocolate & Orange Mousse
INGREDIENTS 1 cooked lobster, halved and flesh cut in to bite size pieces (approx 225g flesh). Keeping the outside shell. Ask your fishmonger to prepare. ½ tbsp Dijon mustard 60g grated Gruyere cheese Salt and pepper to taste
INGREDIENTS Juice and grated rind of ½ orange 60g bitter dark chocolate 30g unsalted butter 2 large eggs, separated
For the sauce: 100ml milk 1 heaped tbsp flour 30g butter Pinch of freshly grated nutmeg Salt 1 tbsp cream METHOD To make the sauce, pour the milk in to a non-stick pan and whisk in the flour until fully blended. Add the butter and bring gently to the boil, whisking every minute or so. When it has fully thickened and just bubbling, turn the heat down and whisk until smooth and silky. Add nutmeg, salt and cream and stir everything together. Now add the Dijon mustard, putting in the cooked lobster meat until everything is combined Spoon in to the lobster shells and sprinkle over Gruyere cheese Put under a preheated grill for 4- 5 minutes until the cheese has melted and the sauce is bubbling. Serve with mashed potatoes or a nice saffron rice.
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METHOD Put the orange juice into a heavy pan, add broken pieces of chocolate and melt over a low heat, stirring continuously. Add butter and grated orange rind, stirring until the butter has completely melted, then beat the mixture until it is thick. Take the pan off the heat and stir in the egg yolks, heating again briefly until the mixture is thick again. At this stage, be careful not to overheat (you don’t want scrambled eggs!). Leave to cool. Beat the egg whites until stiff and fold in to the cooled chocolate mixture. Pour in to two sundae dishes and leave to set for at least 2 hours. Add (ice) cream for extra wow, if needed.
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SPAGHETTI
ALLE VONGOLE Celebrate the Feast of St Valentine this February with some delicious dishes, a treat for both you and your loved ones
SERVES
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INGREDIENTS 500g of small clams 350g of spaghetti 30g of butter 2 tablespoons of olive oil 4 cloves of garlic peeled and chopped a glass of dry white wine one red chilli - pith and seeds removed, finely sliced flat leaved parsley salt
METHOD Rinse the clams under cold running water then put them in a large bowl and cover with cold water. Add a good teaspoon of salt. Leave the clams for a couple of hours to soak, then drain and rinse them well. This will get rid of any grit or sand.
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Put the spaghetti in a large saucepan of boiling water and cook it until it’s not quite done. Put half the butter and the olive oil into a frying pan, add the garlic and chilli and cook
them until they are just soft. Now add the drained clams and the wine. Turn up the heat a bit and cook for 2 or 3 minutes by which time most of the clams will have opened. Discard any that haven’t. Drain the spaghetti and then add 3 it and the rest of the butter to the clams etc. Stir everything seriously well. Leave it for a minute before adding a handful of chopped parsley. Serve to your significant others and enjoy.
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SERVES
4
LAMB SHANKS with Chorizo & Rosemary
INGREDIENTS 4 lamb shanks 350ml/12fl oz Rioja 250ml/9fl oz balsamic vinegar 1 garlic bulb, unpeeled, cut in half horizontally 2 bay leaves 1-2 teaspoons paprika Handful of black peppercorns 4 sprigs of fresh rosemary 300ml/10fl oz beef stock 125g/4oz chorizo, sliced 1 large red onion, peeled and cut into wedges 2 carrots, topped, tailed, peeled and chopped 1-2 teaspoons honey Salt and freshly ground black pepper Oil (for frying) the oven to 150ËšC/300ËšF/ leaves, paprika, peppercorns, half the Remove the meat and vegetables 1Preheat Gas Mark3. rosemary and the stock. Cover with a 7 with a slotted spoon and keep them lid and bring to the boil. warm. the lamb well 2Season with salt and pepper. Once boiling, put the dish into the Put the casserole dish onto a high 5 oven and cook for 2 hours. 8 heat and boil for 8-10 minutes Drizzle oil into a heavy-based until the sauce has thickened slightly. 3saucepan pan set over a high heat. 6Remove the dish from the oven and Season with a little salt and quite a lot Turn down the heat slightly and brown add the chorizo, onion, carrots, of pepper. the lamb shanks all over. honey and remaining rosemary, then return it to the oven for another hour Serve the meat and vegetables Pour the wine and vinegar into or so, until the meat is tender and 9 with creamy mashed potatoes and 4a casserole dish and boil for 5 falling off the bone. masses of sauce. minutes. Add the lamb, garlic, bay
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Huntingdon Fried Scallops INGREDIENTS 1tbsp olive oil 1 lemon, juiced 1 tbsp chopped parsley 8-12 scallops 75g ham, very finely chopped 75g white breadcrumbs 30g freshly grated parmesan cheese Seasoned plain flour 1 egg, beaten Vegetable oil (not olive) for deep frying Salt and pepper Lemon slices or wedges for serving
METHOD Mix the olive oil with the lemon juice, parsley and some salt and pepper. Stir in the scallops and leave them to marinate for a good half hour.
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the ham with the parmesan 2 Mix and breadcrumbs. Drain the scallops and coat them in 3 seasoned flour; dip them in the egg. Now coat them with the ham-cheese-
breadcrumb mixture, pressing it on firmly. Then put the scallops in the fridge and leave them to set, at least half an hour.
Deep fry the scallops until they 4 are brown and crisp. Drain them on kitchen paper and serve with lemon slices or wedges.
SERVES
4
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BBQ Belly Pork This dish has an American style which makes a nice change to the conventional British BBQ and adds a bit of a twist. And it's very yummy too, clean plates guaranteed! INGREDIENTS 12 belly pork chops For the marinade 2 tbsp soy sauce 3 cloves of garlic, roughly chopped Juice of half an orange 1 tbsp honey 1 tsp five spice 1 tsp smoked paprika 1 tbsp BBQ sauce Salt & pepper 2 spring onions, sliced for garnish For the mac ᾽n᾽ cheese 700g pasta of your choice 350g cheddar cheese, grated 50g parmesan cheese, grated 2 tbsp whole gain or Dijon mustard 2 pints milk 2 tbsp plain flour Large knob butter Pepper For the purple apple slaw 1/2 red cabbage, sliced 1/2 red onion, sliced 2 green apples, cubed 2 tbsp mayonnaise Salt & pepper
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METHOD The day before or in the morning put all the marinade ingredients into a large bowl or tray along with the pork belly, cover and place in the fridge to marinade. On a medium high heat in a large saucepan start to make a roux with
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butter and flour. Stirring into a firm paste, slowly start adding the milk a little at a time, making sure you stir all the lumps out each time and continue until you have a thick sauce. Add most of the cheddar and half the parmesan, stir in the mustard. The trick to cheese sauces is to never stop stirring! Cook the pasta for 10 minute or until cooked but not over done. Leave to drain and cool. Mix the cooled pasta into the cheese sauce, transfer into a large ovenproof dish and sprinkle on the remainder of the cheese. Put under the grill for 5/10 minutes or until golden and crispy. On the BBQ, place your pork belly, turning occasionally and basting until cooked. Scatter the spring onions over to garnish. Meanwhile, place the sliced red cabbage, onion and apple into a large serving dish, stir in the mayonnaise and pepper and mix together well.
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SERVES
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WHOOPIE PIE Few people can resist the Whoopie Pie. Ornate, romantic and oh-so-cute, these cakelets are like the offspring of a sandwich cookie and cupcake and are the perfect way to express your love on Valentine’s Day
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here are some foods that always make you smile. They may evoke fond memories from childhood, they may be works of art to look at, they may have taken years of fun-filled attempts to perfect. Or they may make you happy just because. Food that is lovingly prepared nourishes in a much deeper and greater way than food that isn’t. So forget about the overpriced box of chocolates, whip up some Valentine’s Day Whoopie Pies and bring back good old-fashioned romance with some love-filled home baking. INGREDIENTS 150g caster sugar 115g unsalted butter (softened) 1 large egg 1tsp vanilla extract 250g plain flour Pinch of salt 1tsp bicarbonate of soda 150ml buttermilk (or 150ml milk and 1 tbsp lemon juice) ½ tsp red food colouring Filling 250g icing sugar 80g unsalted butter (softened) 3-4 tbsp single cream 1tsp vanilla extract
MAKES
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Icing 150g icing sugar 1-2tbsp warm water Heart and star shaped sugar sprinkles Edible glitter METHOD Pre-heat the oven to 180 degrees centigrade and line three baking trays with greaseproof paper.
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2 in the egg and vanilla 3 Beat extract until smooth. Sift together the plain flour, 4 bicarbonate of soda and salt before mixing into the creamed
Cream together the butter and sugar until light and fluffy.
butter and sugar.
Add the buttermilk (or mix the 5 lemon juice into the milk and leave to rest for 5 minutes before adding to the mixture) along with the red food colouring.
Spoon or pipe 28 circular heaps of 6 the mixture onto the trays, making sure they are spaced a good distance
apart as they will spread during baking. Bake for 10 minutes until just firm 7 to the touch and transfer to a wire rack to cool. Make the buttercream by creaming 8 together the butter, icing sugar, cream and vanilla extract and beating for 5 minutes until light and fluffy.
Sandwich the whoopie pie 9 together by piping or spreading the buttercream onto 14 of the whoopie pie halves and placing the other half on top.
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Make the icing by mixing the icing sugar with warm water so it is thick enough to coat the back of a spoon.
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Spread on top of the whoopie pies and decorate with heart and star shaped sugar sprinkles and edible glitter. SUSSEX LIVING 13
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