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essence food


Christmas Cake www.ryespice.co.uk


Time to get the cake baked ready for the big day


Cobnut Crusted Halibut www.crateslocal.co.uk


Serves two


Ingredients: Two halibut fillets Quarter cup of cobnuts Quarter cup of breadcrumbs, seasoned One tablespoon of rapeseed (or similar) oil One tablespoon of butter


Method: • Shell the cobnuts and place on a baking tray in a pre-heated oven at 200 degrees centigrade. Roast for around five minutes until brown and ensure they don’t burn.


• Remove from the oven and shake in a wire sieve, picking out the nuts as they are shaken free of their skins.


• Finely grind together the cobnuts and breadcrumbs and spread over a shallow dish.


• Press one side of each fish fillet onto the cobnut and breadcrumb mixture to add a crust to the fish.


• Heat the oil and butter in a frying pan or ovenproof griddle and, when medium to hot, cook the halibut, crust side down, for up to five minutes until the fish begins to brown. Turn the fillets over and place in the pre-heated oven for another five minutes. • Serve with creamy mashed potato and seasonal vegetables.


42 www.essence-magazine.co.uk


Ingredients: 1kg mixed dried fruit 200g glacé cherries, chopped 40g flaked almonds 40g roasted and chopped cobnuts (or hazelnuts) One teaspoon mixed spice One teaspoon ground cinnamon 350g plain flour, sifted 275g butter 275g soft brown sugar Five beaten eggs Two tablespoons brandy


Method: • Prepare a deep 20cm cake tin by greasing and lining with a double layer of greaseproof paper. Place a double layer of brown paper around the tin and tie with string.


• Mix the dried fruit with the chopped glacé cherries, flaked almonds and nuts.


• Cream together the butter and sugar until pale. • Gradually beat in the eggs a little at a time. • Using a metal spoon, fold in the sifted flour and spices and then add the brandy. Finally, fold in the dried fruit and nuts.


• Put the mixture into the cake tin, spread evenly and create a well in the centre.


• Place in a pre-heated oven at 150 degrees centigrade or gas mark 2, but after one and a half hours, cover with brown paper to prevent the cake from burning. Overall cooking time will be around three and a half hours.


• Check the cake is thoroughly cooked by using a skewer and checking it’s clean when removed.


• When cooled, double wrap the cake in brown paper and store upside down in a cool place.


• Feed the cake with one to two tablespoons of brandy or sherry, once a week, until ready to decorate.


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