Recipes
From Peter Walters at Keele University This month there are lots of events happening, with Valentine’s Day, Shrove Tuesday and getting ready on the last day of February for St David’s Day. No doubt there is probably another new event I have not even
got on my radar yet, like National Traybake Day or National Spiral Fries Day. However, I’ve put all those ideas aside and concentrated on what’s cheap and available. You can make the necessary adjustments to the name of the dish, like Romeo’s ‘Glazed Ham Piece’ or Juliet’s ‘Pillows of Love’ and shape the pasties like hearts. There is even a chance of turning all the leftovers into wacky fi llings for
some of those pancakes that will fl y off the counter during Pancake Day. I like all these traditional days of feasting, as they give me the perfect excuse to tuck into a good lunch, and as well as that, they give us all a certain stability throughout the year, as we traverse the culinary seasons. P.S. The Twizzler saga continues – we’re just perfecting the recipe and looking for a suitable name, but I can tell you this – it’s really healthy.
Roasted Ham glazed with Marmalade, Tarragon and Clove Syrup
Serves 8–10
1.5–2kg Gammon Joint 4 tbsp Clear Honey 4 tbsp Sherry 2 tbsp Brown Sugar
1 tbsp Dijon Mustard 10g Tarragon 300g Marmalade 12 Cloves
• Preheat the oven to 180°C, gas mark 4. • Put the gammon in a roasting tin, rind up. • Cover with foil loosely. • Bake for 25 minutes per 500g. • To make the glaze, mix the honey, sherry and sugar together with Dijon mustard and tarragon.
• When the gammon is cooked, remove from oven. • Increase the heat of the oven to 200°C, gas mark 6.
• Cut the rind off and any string from the gammon, leaving the fat.
• Score the fat in a diamond pattern using a sharp knife.
• Stud the joint with cloves. Brush with melted marmalade.
• Spoon the glaze oven the joint. • Bake for 20 minutes, or until golden brown, but baste the meat frequently to achieve a good even glaze to the meat. If the glaze starts to darken too quickly, reduce the temperature of the oven.
Leeky Pasties with Tomato Relish Serves 10
8 Leeks, trimmed, washed and cut into one inch pieces
2 Onions peeled and chopped 1 Green Chilli, seeds removed and fi nely diced 750g Potatoes, peeled and cut into 2cm dice 750g Cheddar, grated 300ml Whipping Cream 3 tbsp Butter, melted 5 eggs Puff Pastry Poppy Seeds Salt and Pepper Egg wash
• Heat the oven to 210ºC or gas mark 7. • Drop the eggs into boiling water and cook for fi ve minutes until hard. Drain and put to one side to cool.
• Boil or steam the potatoes. Drain and mash with one tablespoon of the butter. Add the
70 TUCO | 02.2012
grated cheese and chilli. Allow to cool.
• Heat some butter and sweat the onion and leeks. Season with the salt and pepper.
• Next take the cooled eggs, remove shells and slice evenly.
• Roll out the puff pastry and cut into squares of 16cm x 16cm or thereabouts.
• Place a couple of tablespoons of the mash in the centre of each, place a couple of slices of egg on the top with the leeks and onions and fi nally moisten with a little cream.
• Brush the edges of the pastry with water and fold up two opposing corners as you would for a turnover but bringing the point up vertically so it looks more like a pasty.
• Seal the edges of the pastry together and crimp. Make up all your pasties then egg wash and sprinkle with poppy seeds.
• Place in the middle of the oven for thirty minutes, or until the pastry is golden brown and fl aky. Serve with tomato relish.
For the Tomato Relish 600g Chopped tinned tomatoes 2 Onions, sliced 2 cloves Garlic, Crushed ½ tsp Chilli powder 200g Demerara sugar 100ml Lemon Juice 200ml Cider Vinegar (or any wine vinegar) 200ml water, approximately 3 Bay Leaves Salt and Pepper
• Sweat the onions and garlic in oil. Add the brown sugar, lemon juice and vinegar. Boil up and add the tomatoes, bay leaves and salt and pepper. Stir, then place lid on saucepan.
• Simmer gently on low to medium heat, stirring occasionally. Slowly add water when required, as mixture will thicken. When relish is thick and glossy, take off heat and allow to cool a little.
• Remove bay leaves and serve as required.
www.tuco.org
Keele Kitchen
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84