Easy Tia Maria Tiramisu

Serves 6

550 ml double cream

250g mascarpone

75 ml Tia Maria

5 tbsp caster sugar

300 ml strong coffee (made with 2 tbsp good quality instant coffee granules and 300ml boiling water), cooled

175g pkt savoiardi (lady's fingers) sponge biscuits

50g dark chocolate (min 70% cocoa), refrigerated

2 tsp cocoa powder

1.  Put the cream, mascarpone, Tia Maria and sugar in a large bowl. 

2.  Whisk until completely combined with no lumps and it has the consistency of thick whipped cream.

3.  Put the coffee into a shallow bowl and dip in a few sponge fingers at a time, turning once or twice so they are nicely soaked, but not soggy. 

4.  Layer these into your chosen serving dish until you have used a third of the biscuits, then spread over a third of the cream mixture.

5.  Using the coarse side of a cheese grater, grate over a third of the chocolate. 

6.  Then repeat the layers twice more, using up all the coffee, finishing with a cream layer, topped with grated chocolate.

7.  Cover the dish and put in the fridge overnight for the flavours to blend.

8.  To serve, dust with cocoa powder.

Keeps for 2 days in the fridge.

Herby Harissa Chicken

Serves 4

3 red chillies, deseeded, chopped roughly

6 cloves garlic, chopped roughly

2 tsp paprika

1 tsp ground cumin

40g bunch fresh coriander

40g bunch fresh parsley

20g fresh mint leaves

Juice of 2 lemons

100 ml Extra Virgin olive oil

½ tsp salt

2 x 125g tubs Greek yoghurt

4 chicken breasts

1.  Fry the chilli and garlic in a little oil for a couple of minutes, then add paprika and coriander and fry for a further minute to toast the spices.

2.  Put the coriander, parsley, mint, lemon juice, olive oil and salt in a food processor or blender. Add the chilli garlic mix and whizz until all finely chopped and well blended.

3.  Mix the herb blend with the Greek yoghurt. 

4.  Put half of the herby yoghurt sauce into the bottom of a large casserole dish or baking tray, add the chicken breasts, top with the remaining sauce, turning the chicken breasts over several times to coat well. 

5.  Put the dish in the oven, preheated to 180ºC, for 30 - 35 minutes, or until the chicken is cooked through.

Serve with couscous or rice, with the sauce spooned over.

Panettone (using bread machine)

1 tbsp sugar

160 ml warm milk

60g butter

1 egg, beaten

1 tsp vanilla extract

300g bread flour

¾ tsp salt

1½ tsp fast-acting dried yeast

50g dried fruit (such as cranberries, chopped apricots, etc)

50g raisins

2 tsp candied peel

1½ tsp anise or fennel seed

1 tbsp lemon zest, grated

1.  Place the first 8 ingredients into the tin of your bread machine in the order listed. Select the dough cycle.

2.  When the fruit or nut signal sounds add the fruit, lemon zest and anise seed.

3.  Oil and line a 6¾" x 3¼" loose-bottomed cake tin with baking paper. Once the dough cycle of the bread machine is complete, put the dough in the cake tin.

4.  Warm the oven to 40ºC then switch off, put the dough in and allow to rise for an hour.  

5.  Leaving the risen dough in the oven, set the oven to 180ºC and allow to heat slowly rather than preheating. Cook for about 35 minutes. A skewer should come out clean when done.

6.  Allow to cool. Dust the Panettone with icing sugar.

To Give as a Gift: Simply wrap the panettone, leaving the baking paper on, in clear cellophane and tie with a bow.

To Freeze: Panettone can be frozen for up to 3 months if wrapped well in clingfilm, then in tin foil.

Cook's Note:  To make the Panettone solely in the bread machine, place all of the ingredients except for the mixed fruit into the tin of your bread machine in the order listed. Select Sweet bread cycle and use the Medium or Light crust colour. Do not use the delay cycles. Add the fruit when the fruit or nut signal sounds.

Sesame Prawn Toasts

Serves 2-4

150g shelled prawns*

2 tbsp plain flour

salt and pepper

4 slices white bread

3-4 tbsp white, untoasted sesame seeds

2 tbsp sunflower oil

* I have used cooked prawns here - if you use raw prawns, make sure the topping is completely cooked through

1.  Blend the prawns and flour in a food processor until smooth. Season with salt and pepper.

2.  Spread the prawn mix on one side of the bread, sprinkle sesame seeds on top and press them down firmly so they stick.

3.  Heat the oil in a frying pan and fry the toasts for 1-2 minutes on each side, or until the toast is golden and crisp both sides. Drain on kitchen paper.

4.  Cut into quarters and serve with sweet chilli dipping sauce (see previous post).

Sweet Chilli Sauce

Serves 4

2 fresh red chillis, finely chopped (leave seeds in if you want it hot)

3 garlic cloves, finely chopped

100g sugar

100 ml white wine vinegar

100 ml water

1 tbsp soy sauce

Put all the ingredients in a small saucepan, bring to the boil, then simmer for 20 minutes until thick. Pour into a sterilised jar and keep in the fridge until required.

Boozy Chocolate Orange Cake

This one's for adults only! A delicious, rich, moist cake.

125g (5 oz) Self-raising flour

125g (5 oz) butter, softened

125g (5 oz) caster sugar
50g pure cocoa powder

2 eggs

3 tbsp milk

1 large orange (finely grated zest & juice, separate)

3 tbsp icing sugar
3 tbsp whisky (or brandy, or Cointreau...)

1.  Put the flour, butter, sugar, cocoa, eggs, milk and orange zest into a mixing bowl and blend with a wooden spoon until smooth (or mix in food processor using the plastic blade).

2.  Pour into an oiled 2 lb loaf tin lined with greaseproof paper and place in cold oven at 180°C (350°F) for 35-45 minutes, or until a skewer comes out clean. Remove from oven and leave in tin to cool.

3.  Mix the orange juice and whisky with the icing sugar. 

4.  When the cake is cold, prick all over with a fork and pour the juice over it so it soaks into the cake.

Pork Dopiaza

Serves 4

2½ lbs onions, peeled

4 tbsp sunflower oil

2 tbsp lemon juice

1½ lbs boneless pork, cubed

2 heaped tsp ground coriander

2 heaped tsp turmeric

2 heaped tsp fenugreek seeds

1 heaped tsp salt

½-1 heaped tsp chilli powder (to your taste)

1.  Chop half the onions very finely (I use a food processor with chopping blade) and thinly slice the remainder (fine slicing blade on food processor).

2.  Heat the oil in a heavy based pan, add the chopped onions and lemon juice and fry very gently for 20 minutes, stirring so they don't catch, until light golden brown and quite dry. Remove to a bowl.

3.  Add the pork to the pan and fry over high heat until well browned on all sides. Remove to a bowl.

4.  Add the sliced onions to the pan, along with the coriander, turmeric, fenugreek, salt and chilli powder. Fry gently for about 10 minutes until the onions are soft.

5.  Return the pork to the pan, and stir well to mix with the onions. Add about 5-6 tablespoons of water, cover and simmer for 1½ hrs, stirring occasionally, until pork is tender.

6.  Add the reserved chopped onion to the pork and mix well. Continue cooking for about 15 minutes, stirring constantly until the sauce is thick and almost dry.

Serve with rice, naan bread, pappadums & Spicy Banana and Date Chutney (see previous post).

Spicy Banana & Date Chutney

6 bananas, peeled and sliced

4 medium onions, chopped

225g (8 oz) dates, stoned & chopped

300 ml (10 fl oz) vinegar

2 tsp ground coriander

1 tsp turmeric

1 tsp ground cumin

1 tsp ground ginger

125g (4 oz) crystallised stem ginger, chopped

½ tsp salt

250 ml (8 fl oz) treacle

1.  Put the bananas, onions, dates and vinegar into a saucepan and cook for 15 minutes, stirring occasionally, or until the onions are cooked.

2.  Remove from the heat, stir in the coriander, turmeric, cumin, ground ginger, crystallised stem ginger, salt and treacle and return to a moderate heat. Cook for 15-20 minutes, stirring occasionally with a wooden spoon until the mixture is a rich brown colour.

3.  Remove from the heat and spoon the chutney into clean, warmed jam jars.

Serve with curry, or cold meats and cheese.

Old-Fashioned Spiced Beef

My friend who gave me the Pickled Orange Rings recipe does this every year for Christmas. She thinks the original recipe might have been from Josceline Dimbleby.

Serves 6-8

3-4 lb joint of boned, salt silverside or brisket

soft dark brown sugar

1 tablespoon allspice berries

1 tablespoon juniper berries

about 1 dessertspoon cloves

black pepper

1.  First soak the joint in cold water for 2-4 hours, changing the water once or twice. Then sprinkle the joint generously with black pepper. Rub brown sugar quite thickly all over the joint. Crush the allspice and juniper berries using a pestle and mortar and press all over the joint and into any cracks. Make one or two incisions to get some spices right to the centre of the meat. Stick the cloves into the joint all over. Wrap the joint up very thoroughly in foil and place it in a large ovenproof dish with a well fitting lid, or in a roasting tin with more foil on top. If possible, leave it at room temperature overnight.

2.  Cook in the centre of the oven at 140ºC (275ºF) for about 3½ - 4½ hours, according to the size of the joint. Take it out, open the foil slightly to let the juices pour away and wrap the foil around the joint again. Then leave in a cool place with a board and books or weights on top until the next day.

3.  Keep the joint in the fridge wrapped in foil until you want to carve it. Carve as thinly as possible. Wrap any leftover meat in foil again and store it in the fridge. 

Serve cold with cranberry sauce or Pickled Orange Rings (see previous post).

Pickled Orange Rings

Mine made 4 small jars, but it depends on the size of the oranges and the jars!

8 small, thin-skinned oranges

2 lb (900g) sugar

1½ pt (850 ml) cider vinegar

12 cloves

2 cinnamon sticks

Whisky (optional)

1.  Wash the oranges, slice into rings about 5mm thick, removing any pips and discarding the end pieces. Place the orange rings in a large saucepan and barely cover with water. Bring up to a simmer but do not boil, as this will cause the orange rings to disintegrate. Simmer gently for about 30 minutes.

2.  Carefully lift the orange rings out of the saucepan with a slotted spoon and place on a plate. Add the remaining ingredients to the saucepan and boil rapidly for 10 minutes.

3.  Reduce the heat, carefully return the orange rings to the pan and bring to the boil. Remove the orange rings again and pack into hot jars. Pour two teaspoons of whisky into each jar if you like.

4.  Boil the remaining syrup until it thickens slightly and then fill the jars to the brim (cloves can be added to the jars, but not the cinnamon). Press down on the orange rings to release any air bubbles, seal jars. I had some syrup left over, so don't worry if you don't use it all.

Serve with cold meats.

Chicken with Tarragon and Vermouth

Serves 4

1 lemon

1½ tsp dried tarragon

2 tbsp olive oil

4 skinless, boneless chicken breasts

Salt and black pepper

4 red onions, peeled & quartered, or 8 shallots, peeled

8 cloves of garlic, peeled

75 ml dry vermouth

150 ml chicken stock

2 tbsp crème fraîche 

1.  Using a lemon zester or a potato peeler, remove the zest from the lemon (cut into thin strips if you've used a potato peeler). Squeeze the juice from the lemon and set aside.

2.  Heat the oil in a large pan. Season the chicken with black pepper and add to the pan. Fry for 3 minutes on either side, or until nicely browned. Remove from pan. Add the onions/shallots and garlic, fry over a medium heat for about 5 minutes, stirring.

3.  Stir in the lemon zest, tarragon, vermouth and stock. Stir well, season and stir in 1 tbsp lemon juice. Bring to the boil and return the chicken to the pan.

4.  Reduce the heat to low, cover the pan and simmer for 15 minutes. Remove the chicken from the pan, cut into thick slices and keep warm. Stir the crème fraîche into the sauce and bring to the boil. Boil rapidly until reduced and thickened.

Serve the chicken with the sauce spooned over, on a bed of rice.

Southern-Fried Chicken

This chicken is delicious! Make more than you think you'll need, it WILL get eaten!

Chicken thighs or drumsticks (skin on or off)

Juice of a lemon

½ cup plain flour

1 tsp ground cinnamon

1 tsp garlic salt

½ tsp ground bay leaves

Sunflower oil for frying

1.  Put the flour, cinnamon, garlic salt and ground bay leaves in a ziplock bag and shake lightly to mix.

2.  Dip the chicken in the lemon juice, then place in the ziplock bag, shaking to coat in flour mix.

3.  Use a frying pan which has a tight-fitting lid. Heat the oil. It should be 5mm/half inch deep and hot but not smoking.

4.  Place the chicken in the frying pan and allow to fry for 5 minutes until golden. Turn over, allow it to fry for 2 or 3 minutes more, then cover (the lid helps the chicken steam as well as fry. It also stays juicy, rather than going hard and stringy).

5.  Keep covered, on a medium heat, for 20 minutes, turning once. 

Serve hot or cold.

(Sieve the cooled oil and use for other recipes.)

Quick Limoncello Liqueur

This quick limoncello recipe only takes a week to make,

and can be drunk straight away.

Multiply the quantities and make as gifts for friends.

makes just over 1 litre

1 kg very fresh lemons

700 ml vodka (normal proof)

300 ml water

100g sugar

1.  Zest the lemons, making sure not to include any pith. 

2.  Put zest in a jar with vodka and let stand in the dark for a week, making sure you shake the jar at least twice a day.

3.  Strain the liquid and discard the zest.

4.  In a saucepan over a low heat, heat the water and sugar until the sugar dissolves and the syrup is clear. Allow to cool to room temperature.

5.  Mix sugar syrup with infused alcohol. Strain the liquid through a coffee filter for a clear liqueur. 

6.  Bottle and label. (I put it back in the original vodka bottle, with the labels removed... this leaves some over for the cook... ;-)

Serve very cold, straight from the freezer.

Cook's Note:  I juice the lemons after zesting and use the juice in whisky or brandy sours... If you're good, you could freeze it in icecube trays to use in other recipes.