Key Lime Pie

Serves 8

Ingredients

4 egg yolks
1 x 400 g (13 oz) can sweetened condensed milk
grated zest and juice of 1 lime
250 ml (8 fl oz) whipping or double cream, chilled
2 tbsp caster sugar
lime slices to decorate

Pastry
175 g (6 oz) plain flour
90 g (3 oz) chilled butter, cut into cubes
2 tbsp cold water
* 23 cm (9 in) loose-bottomed fluted flan tin
*baking beans

Method

1. Make the pastry: put the flour into a large bowl, add the butter, and rub in until the mixture resembles fine breadcrumbs. Add enough cold water to make a soft pliable dough.

2. Wrap the dough and chill for 30 minutes.

3. Roll out the dough on a lightly floured surface and use to line the flan tin.

4. Bake the pastry shell blind (see below) in a preheated oven at 200 C (400 F, Gas 6) for about 10 minutes. Remove the baking beans and foil and return the shell to the oven for 5 minutes. Cool slightly.

5. Mix together the egg yolks, condensed milk, and lime zest. Slowly stir in the lime juice. Pour the filling into the shell and bake for 15-20 minutes until the filling has set and the pastry edge is a golden brown color.

6. Leave to cool, then chill in the refrigerator for at least 1 hour.

7. Whip the cream until it forms soft peaks, and fold in the sugar. Spread decoratively over the pie. Serve chilled, decorated with lime slices.

Friendly Tip: If you are unsure about your pastry making skills, by all means buy a ready made flan.


Baking the Pastry Blind

*Prick the pastry shell all over with a fork. Press a piece of foil or greaseproof paper into the pastry shell. smoothing it over the bottom and up the side of the shell.

*Fill the Shell with ceramic baking beans, dried pulses, or uncooked rice, and bake in a preheated oven at 200 C ( 400 F, Gas 6) for 10-15 minutes or until browning at the edges.

*Remove the beans and foil and bake for 5 minutes for a part-bake shell, or 15 minutes for a fully baked shell. If the pstry rises during baking, gently press it down with your hand.

Pork with Chilli & Coconut

Serves 4

Ingredients

750 g (1 1/2 lb) pork fillet, trimmed and cut into 5 mm (1/4 in) strips
2 tbsp sunflower oil
8 Spring onions, cut into 2.5 cm (1 in) pieces
1 large red pepper, cored, seeded, and cut into thin strips
1 x 400 g (13 oz) can chopped tomatoes
60 g (2 oz) creamed coconut, coarsely chopped
4 tbsp water
2 tbsp chopped fresh coriander
1 tbsp lemon juice
salt and black pepper
coriander sprigs to garnish

Dry Marinade

2.5cm (1 in) piece of fresh root ginger, peeled and grated
2 fresh red chillies, cored, seeded, and finely chopped
1 garlic clove, crushed
1 tbsp mild curry powder
1/4 tsp ground tumeric
1/4 tsp garam masala

Method

1. Make the dry marinade in a bowl, combine the ginger, chillies, garlic, curry powder, tumeric, garam masala, and salt and pepper to taste. Turn the pork in the marinade, cover, and leave to marinate in the refrigerator for 2 hours.

2. Heat a wok or large frying pan, add the oil, and heat until hot. Add the strips of pork in batches, and stir-fry over a high heat for 5 minutes or until browned all over.

3. Add the spring onions and stir-fry for 1 minute. Add the red pepper and stir-fry for 1 minute, then add the tomatoes, coconut, and measured water. Bring to a boil, cover, and simmer very gently for 15 minutes or until the pork is tender.

4. Add the chopped coriander, lemon juice, and salt and pepper to taste. Garnish with coriander sprigs before serving.

Friendly Tip: If you are not a lover of pork whether through choice or religion, you can use Chicken as your choice of meat. I did this the following week and it was just as gorgeous.

Orange and Passion Fruit Sorbet

Serves 6-8

250 g (8 oz) granulated sugar
600 ml (1 pint) water
grated zest and juice of 1 orange
3 Passion fruits
3 egg whites
strips of orange zest to decorate

Method

1 Put the sugar and measured water into a sauce pan and heat gently until the sugar dissolves. Bring to boil and boil for 2 minutes. Remove from the heat add the orange zest and passion fruits and leave to cool completely. Stir in the orange juice.

2. Strain the Orange and Passion fruit syrup into a shallow freezerproof container and freeze for about 2 hours until just mushy. Turn the mixture into a bowl and whisk gently to break down any large crystals.

3. Whisk the egg whites until stiff but not dry, then fold into the orange and passion fruit mixture. Return to the freezer and freeze until firm. Transfer to a the refrigerator to soften for about 30 minutes. Decorate before serving.

Friendly Tip: sadly no tips for this recipe; know however, that you can chose to mix and match any fruit of your choice for your sorbet.

Lamb Tagine

Serves 6-8

1/4 tsp saffron threads
150 ml (1/4 pint) hot water
3 tbsp olive oil
1.5 kg (3lb) boneless shoulder of lamb, trimmed and cut into 2.5 cm (1 in) cubes
1 Fennel bulb, trimmed and sliced crosswise
2 green peppers, cored, seeded, and cut into strips
1 large onion, sliced
30 g (1 oz) plain flour
1/2 tsp ground ginger
450 ml (3/4 pint) lamb stock or water
grated zest and juice of 1 orange
125 g (4 oz) ready-to-eat dried apricots
salt and black pepper
mint sprigs to garnish

Method

1. Prepare the saffron. (Put the saffron threads into a small bowl, add the measured hot water, and soak for 10 minutes). Heat the oil in a flameproof casserole, add the lamb in batches, and cook over a high heat for 5 minutes or until browned. Lift out and drain on paper towels.

2. Lower the heat, add the fennel, peppers, and onion, and cook gently, stirring, for 5 minutes.

3. Add the flour and ground ginger to the vegetables and cook, stirring occasionally, for about 1 minute. Add the saffron liquid to the casserole, return the cubes of lamb, then add the stock, orange zest, and salt and black pepper to taste. Bring to a boil, cover, and cook in a preheated oven at 160 C (325 F, Gas 3) for 1 hour.

4. Add the orange juice and apricots and cook for about 30 minutes until the lamb is tender. Taste for seasoning and garnish with mint sprigs before serving.

Friendly Tip: If like me you find the taste of sweet and sour a bit too much for your palate, omit the Apricots from your meal. Something else to bear in mind is to perhaps serve a plain cous cous and not have too much other flavors with the lamb as this may take away from it's overall taste.

Cannelloni Al Forno... Recipe

Serves 4-6

Ingredients:

450 g (1 lb, 4 cups) skinned and boned chicken breast, cooked
225g (8 0z) mushrooms
2 garlic cloves, crushed
30 ml (2 tbsp) chopped fresh parsley
15 ml (1 tbsp) chopped fresh tarragon
1 egg, beaten fresh lemon juice
12- 18 cannelloni tubes
475 ml (16 fl oz, 2 cups) ready made tomato sauce
50 g (2 oz, 2/3 cup) freshly grated Parmesan cheese
salt and pepper
1 sprig fresh parsley, to garnish

Method:

1. Preheat the oven to 200 C (400 F, Gas 6). Place the (cooked) chicken in a blender or food processor and blend until finely minced. Transfer to a bowl.

2. Place the mushrooms, garlic and tarragon in the food processor and blend until finely minced.

3. Beat the mushroom mixture into the chicken mixture thoroughly, then add the egg, salt and pepper and lemon juice to taste and mix together well.

4. If necessary, cook the cannelloni in plenty of boiling water according to the instructions, then drain well on a clean dish towel.

5. Place the filling in a piping bag fitted wit a large plain nozzle. Use this to fill each tube of cannelloni once they are cool enough to handle.

6. Lay the filled cannelloni tightly together in a single layer in a buttered shallow ovenproof dish. Spoon over the tomato sauce and sprinkle with Parmesan cheese. Bake in the oven for 30 minutes or until brown and bubbling. Serve garnished with a sprig of parsley.

Friendly Tip: If cooking the cannelloni tubes prior to filling, be mindful of cooking them too soft as this can cause them to split when filling. Instead you may choose to cook them for half of the instructed time as they will be cooked for a further 30 minutes in the oven.

Crunchy Stuffed Chicken Breasts

Serves 4
Ingredients:

4 Chicken breast, boned
25 g (1oz, 2 tbsp) butter
1 Garlic clove, crushed
15 ml (1 tbsp) Dijon mustard

For the stuffing

15 g (1/2 oz, 1 tbsp) butter
1 bunch spring onions, sliced
45 ml (3 tbsp) fresh bread crumbs
25 ml (1 oz, 2 tbsp) pine nuts
1 egg yolk
15 ml (1 tbsp) chopped fresh parsley
salt and black pepper
60 ml (4 tbsp) grated cheese

For the topping

2 bacon rashers finely chopped
50 g (2 oz, 1 cup) fresh breadcrumbs
15 ml ( 1 tbsp) grated Parmesan cheese
15 ml (1 tbsp) chopped fresh parsley

Method:

1. Preheat the oven to 200 C (400 F, Gas 6). To make the stuffing, heat 15 g (1/2 oz, 1 tbsp) of the butter in a frying pan and cook the spring onions until soft. Remove from the heat and allow to cool for a few minutes.

2. Add the remaining ingredients and mix thoroughly.

3. To make the topping, fry the chopped bacon until crispy, drain and add to the breadcrumbs, Parmesan cheese and fresh parsley.

4. Carefully cut a deep pocket in each of the chicken breasts, using a sharp knife.

5. Divide the stuffing into four and use to fill the pockets. Put in a buttered ovenproof dish.

6. Melt the remaining butter, mix it with the crushed garlic and mustard, and brush liberally over the chicken. press on the topping and bake uncovered for about 30- 40 minutes, or until tender.


Friendly Tip: If like myself you don't have sufficient time to make the stuffing then you may choose to use a ready made packet of stuffing mix.

Spring Onion and Humus Baked Potatoes

Serves 4


Ingredients:

4 baking potatoes, scrubbed
150 (5 0z) humus
4 Finely chopped Spring Onions
Salt and black pepper

Method:

1. Prick the potatoes all over with a fork. Bake in a preheated oven at 220 C (425 F, Gas 7) for 1-1 1/4 hours until tender.

2. Cut the potatoes in half lengthwise, scoop out the flesh and turn it into a bowl. Add the spring onions, humus, and salt and pepper to taste. Fill the potato skins with the mixture, return to the oven, and cook for 20 minutes or until piping hot. Serve at once.

Friendly Tip: These can be served as an accompaniment to a meat dish or as a starter, by serving each person with half of a potato as opposed to a whole. You may also chose to add soft cheese to the humus and spring onion mixture and Parmesan cheese on top to garnish.

Enjoy...

Cheese and Olive Bites

Serves 4

Ingredients:

175 g (6 0z) mature cheddar cheese, grated
90 g (3 0z) plain flour
15 g (1/2 oz) butter, plus extra for greasing
1 tsp paprika
1/2 tsp mustard powder
20 Pimento-stuffed green olives
cayenne pepper and parsley sprigs to garnish

Method:

1. Work the cheese, flour, butter, paprika and mustard powder in a food processor until the mixture resembles fine breadcrumbs.

2. Flatten the dough mixture, and wrap around the olives.

3. Butter a baking tray. Add the wrapped olives and bake in a preheated oven at 200 C(400 F, Gas 6) for 15 minutes until the pastry is golden.

4. Remove the cheese and olive bites from the baking tray and leave to cool slightly.

5. Serve warm or cold, sprinkled with cayenne pepper, and garnished with parsley sprigs.


Friendly Tip: If you have kids you may choose to omit the olives and use diced sausages instead and omit garnishing with cayenne pepper as seen above.

All in all a tasty starter that whets the appetite.

Frozen Lemon Flummery

Serves 4


Ingredients:

150 ml (1/4 Pint)
double cream grated zest and juice of 1 large lemon
175 g (6 oz) caster sugar
300 ml (1/2 pint) milk
Pared zest of lemon, cut into strips to decorate

Method:

1. Whip the cream until it forms soft peaks. Add the lemon zest and juice, caster sugar, milk, and mix until evenly blended.

2. Pour into a shallow freezerproof container, cover, and freeze for at least 6 hours until firm.

3. Cut the mixture into chunks, then transfer to a food processor and work until smooth and creamy. Pour into 4 individual freezer proof dishes and freeze for about 8 hours.

4. Blanch the strips of lemon zest in boiling water for 1 minute. Drain, rinse, and pat dry.

5. Decorate the flummery with the strips of lemon zest to serve.

Friendly Tip: You may choose to serve your flummery with a dollop of whipped cream as I did. Also rather than serving as decorative pieces only; the parred lemon zest can be caramelized as opposed to blanching. Should a Lemon flummery not be to your liking other options are Orange, or even orange, lemon, and passion fruit (I need to try this one someday soon).

Thai Red Beef Curry... Recipe

Serves 4-6

Ingredients:

3 tbsp sunflower oil
1 kg (2lb) chuck steak, trimmed and cut into 2.5 cm (1 in) cubes
8 Cardamon pods, split
2.5 cm (1 in) piece of cinnamon stick
2 bay leaves 6 cloves
8 black peppercorns
1 large onion, chopped
5 cm (2 in) piece of fresh root ginger, peeled and grated
4 garlic cloves, crushed
4 tsp paprika
2 tsp cumin seeds, coarsely ground
1 tsp coriander seeds, coarsely ground
1 tsp salt 1/2 tsp cayenne pepper
600 ml (1 pint) water
90 g (3 oz) plain yogurt
1 x 400 g (13 oz) can chopped tomatoes
1 large red pepper, cored seeded, and cut into chunks

Method:

1. Heat the oil in a large flameproof casserole, add the beef in batches, and cook over a high heat until browned all over. Lift out with a slotted spoon and drain on paper towels.

2. Add the cardamon pods, cinnamon stick, bay leaves, cloves, and peppercorns, and cook over a high heat, stirring for 1 minute. Remove from the pan and tie in a muslin bag.

3. Add the onion to the pan, and cook over a high heat, stirring, for about 3 minutes until beginning to brown. Add the ginger, garlic, paprika, cumin and coriander seeds, salt, cayenne pepper and 4 tbsp of the water. Cook, stirring, for about 1 minute.

Return the beef and spices to the casserole, then gradually add the yogurt, stirring. Stir in the remaining water. Add the tomatoes and red pepper, and bring to boil. Cover and cook in a preheated oven at 160 C (325 F, Gas 3) for 2 hours or until tender. Remove the bag of spices before serving.

Friendly Tip: You do not necessarily require chuck steak, a good portion of boneless beef, bought from a butchers will be just as good.

Pineapple and Stem Ginger Pavlova

Ingredients:

4 egg whites

250 g (8 oz) caster sugar

1 1/2 tsp corn flour

1 1/2 tsp white wine vinegar

Topping

375 ml (13 oz) double cream

60 g (2 oz) stem ginger in syrup, cut into matchstick strips

1 x 400 g (13oz) can pineapple rings, drained

Method:

1. Preheat oven to 160 °C (325 °F, Gas 3). Mark a 23 cm (9 in) circle on a sheet of non-stick baking parchment, turn the paper over, and line a baking tray.

2. Whisk the egg whites until stiff, and then add the sugar 1 tsp at a time, whisking the mixture constantly.

3. Blend the corn flour and vinegar and whisk into the egg white mixture.

4. Spread the mixture inside the circle on the baking parchment, building up the side so that it is higher than the middle. Place in the oven, then immediately reduce the heat to 150 °C (300 °F, Gas2).

5. Bake the meringue for 1 hour or until firm to the touch. Turn off the oven and leave the meringue inside for another hour.

6. Peel the lining paper from the meringue and transfer the meringue, and transfer the meringue to a serving plate. Leave to cool.

7. Before serving, whip the double cream until stiff, and stir in half of the stem ginger strips. Spoon the mixture into the middle of the meringue. Top with the pineapple rings and the remaining stem ginger strips.

Friendly Tip: The meringue based can be made a day in advance and kept in an air tight container in a cool place until needed. Should you require a bit of flavor in your whipped cream, add a drop or two of vanilla essence.