recipes from
the victorian cottage
serves 8
Cheese, Tomato & Radish Tart A take on the classic combination of cheese and tomato, though this is next level. My super cheesy tart is topped with fresh juicy tomatoes and radishes that give heat and bite. Combined with the super herby pastry, this tart is summer on a plate. Be warned, you’ll only need a small slice; this is rich and sure to give you seriously cheesy dreams! for the pastry 250g plain flour 1 2 5 g b u t t e r, c u b e d 1 tsp salt & ground black pepper
First make the pastry, place all ingredients except the water into a bowl and rub together to form a bread crumb consistency. Add the cold water and bring together to form a dough, wrap in cling film and put in the fridge for 30 minutes.
1 tsp dried oregano 2 tbsp cold water for the filling 250g ricotta cheese 180g cream cheese 75g parmesan cheese 2 tbsp chives, chopped 1 tsp lemon juice pinch of salt & pepper for the topping 6 radishes, sliced & quar tered 12 tomatoes, sliced & quartered
Remove your pastry case from the fridge, line with baking parchment and fill with baking beans, bake for 15 minutes, then remove the beans and paper and cook for a further 10 minutes. Remove from oven and allow to cool completely. Mix all the filling ingredients together in a bowl, once combined pour into your pastry case and carefully spread evenly.
pinch of salt & ground black pepper
In a separate bowl gently mix all the topping ingredients until combined and arrange on the top of your cheese tart.
few basil leaves
Chill and serve when ready.
1 tbsp extra virgin olive oil
small handful toasted pine nuts 20cm loose bottomed tar t tin, buttered and lined with baking parchment
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Once chilled, roll out to a thickness of 3-5mm and place in your tart tin, be sure to push into all the edges, trim off the excess and put back in the fridge for a further 30 minutes.
cheesy!
serves 4
Chicken & Spinach Pie Chicken Pie - is there anything better, served with vegetables and rich gravy or just eaten on its own with homemade crusty bread. This recipe uses spinach, however I urge you to give stinging nettles a go in this pie too, a great alternative to spinach and plentiful in the British countryside, pick a large colander full of young nettle tops, the sting disappears once cooked - and don’t forget your gloves! 500g chicken breast 500ml chicken stock large colander of spinach or young nettle tops 1 tbsp olive oil 200g smoked bacon lardons 2 small onions, sliced 3 garlic cloves, sliced 30g butter 50g plain flour 2 sprigs fresh thyme 2 sprigs fresh tarragon salt & black pepper 100ml double cream 4-5 carrots, sliced & cooked 1 sheet all butter puff pastry 1 egg
Pour the chicken stock into a saucepan and poach the chicken breasts for 25 minutes. Once cooked, remove the chicken, allow to cool then chop into large chunks about 3cm, reserve the poaching liquid. Bring another pan of water to the boil, add a pinch of salt and put in the spinach, cook for one minute. Drain, rinse under cold water, squeeze out as much water as you can and chop, leave to one side. Place a saute pan or large frying pan on a medium heat, add the oil. When hot, put in the bacon lardons and cook until starting to colour. Add the onions and garlic, continue cooking for 5-6 minutes. Add the butter, once melted, sprinkle over the flour and cook for 1-2 minutes stirring all the time. Pour in the reserved poaching liquid from earlier, continue stirring and bring to a simmer. Add the cream and chicken, cook over a low heat for 5 minutes.
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Ras el Hanout a spice mixture used in North African cooking with over a dozen spices
serves 4
Moroccan Chicken & Veg Cous Cous This dish uses Ras El Hanout; an exotic seasoning and great with beef, lamb, chicken or vegetables. Here I’ve used it to marinade the chicken breasts. I also like to serve it with pitta bread and hummus to tear and share with friends. 4 chicken breasts 4 tbsp or use with 4 mix to
Ras el Hanout paste 4 tbsps dry spice mix tbsps of olive oil and a smooth paste
1 y e l l o w p e p p e r, c u t i n t o 2cm chunks 2 red peppers, cut into 2cm chunks 2 red small red onions, cut into wedges 2 tbsp extra virgin oilve oil 1 tsp smoked paprika pinch of salt
Coat the chicken breast in Ras el Hanout paste and leave to marinate for a couple of hours in the fridge. Preheat the oven to 200°C. In a small roasting tray add all the vegetables, a tablespoon of the oil, smoked paprika, salt and pepper. Toss together to coat. Place the chicken breasts on a roasting tray that will fit all side by side comfortably. Put the vegetable mix and chicken breasts in to the oven and cook for 30 minutes. During the last 10 minutes of cooking time, put the cous cous into a bowl and add the hot chicken stock, cover with clingfilm and leave to stand.
handful of green olives, halved
After 10 minutes, remove the cling film and fluff up the cous cous with a fork, add the roast vegetable mixture, halved olives and chopped coriander, toss together gently.
s m a l l b u n c h o f c o r i a n d e r, finely chopped
Serve the cous cous with one sliced chicken breast per person.
pinch of black pepper
200g cous cous 300ml hot chicken stock
Garnish with dried rose petals or extra chopped coriander.
dried rose petals to garnish (optional)
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serves 4
double ingredients to serve 8
Chilli Con Carne Chilli con carne is now a classic in Britain. This Mexican inspired spicy beef stew is fantastic to share with a crowd. The virtuous beans make it rich and healthy as they’re cholesterol free, low in fat and hign in protein. They don’t call me a saint for nothing you know!
500g lean minced beef 1 large onion, chopped 2 cloves garlic, chopped 1-2 tbsp chilli powder half tsp turmeric 1 tbsp ground cumin 2 tbsp plain flour 450ml beef stock 400 ml tin chopped tomatoes 400 ml tin red kidney beans 400ml tin five bean salsa 2 tbsp tomato purée 1 tbsp oregano large pinch of salt, pepper & sugar small bunch of coriander
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In a large sauté pan or frying pan, cook the beef and onions together, once done add the garlic, cook for 2 minutes. Stir in the spices and cook for another 2 minutes, stir in the flour and cook until fully dispersed. Slowly add the beef stock, stirring all the time, then add the tomatoes, all the beans and the tomato purée. Stir through. Add the salt, pepper, oregano and sugar, bring to a simmer and cook for an hour and a half over a low heat. Adjust seasoning to taste, sprinkle with chopped coriander. Serve with boiled rice and flat breads.
Add a little spice!
dessert
Berry & Marzipan Cake Slightly over indulged in this recipe with the amount of marzipan, but hey why not. It’s sweet, fruity and sticky all at the same time as well as being seriously almondy (if thats a word), just what a tray bake cake should be.
185g unsalted butter 185g caster sugar 2 eggs 85g plain flour 150g ground almonds 200g marzipan, cut into 1cm cubes large handful of fresh raspberries large handful of fresh blueberries icing sugar for dusting 20 x 30cm cake tin
Line the cake tin with baking parchment and preheat the oven to 180°C. Using an electric mixer with the paddle attachment, mix the butter and sugar together until creamy, pale and fluffy. Mix in the eggs one at at time, beat well between adding a spoon of flour with each of the eggs to stop any curdling. Slowly incorporate the rest of the flour and ground almonds until the mixture is smooth. Add half of the marzipan and stir through with a spoon. Pour into the prepared cake tin, sprinkle over the rest of the marzipan and gently press into the mixture. Scatter over the berries and lightly press in. Bake in the oven for 40 minutes, check it’s fully cooked by inserting a skewer, it should come out clean. Leave to cool, dust with icing sugar, cut and serve with a nice cuppa!
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