Shoulder of Lamb with Roasted Garlic & Almond dip

This recipe is inspired by my dinner at Al Mallah Cafe in Al Ain, UAE and their ‘Lamb and Hummus’ plate. I’ve put my own twist by making an almond dip (never ever will I call it almond hummus again. Thank you Suzanne for correcting me ;) and cooking the lamb in a pressure cooker making this an ideal midweek meal or if you're short of time on the weekend.

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My Shoulder of Lamb with Roasted Garlic and Almond dip

(serves 4)

INGREDIENTS

• 1kg lamb shoulder 
• 1 medium onion (finely chopped)

FOR THE RUB:

• 2tsp ground cumin
• 1tsp garlic powder
• 1tsp ground coriander 
• salt & pepper
• 50ml olive oil 

FOR THE ROASTED GARLIC & ALMOND DIP:

• 250g ground almonds
• juice of 2 lemons 
• half head of garlic 
• 2 slices of white bread
• 600ml olive oil
• 300ml water

FOR THE GARNISH:

• 1tbsp chopped mint
• 1tbsp chopped parsley
• zest of 2 lemons 
• handful of tasted pine nuts
• flatbread to serve

METHOD

Place the shoulder of lamb onto a board and stab all over with a knife.

Place all the ingredients for the 'rub' into a large bowl, mix together and then massage into the lamb, leaving the the lamb in the 'rub' bowl, cover with cling film until needed.

In the pressure cooker, add a tablespoon of olive oil and sauté the lamb all over until browned and take out of pressure cooker. Add the onions and a touch more oil if needed to the pressure cooker and sauté for 5 minutes. Add the chicken stock and bring to a boil (deglazing the bottom as you go) then return the lamb and any juices back into the pressure cooker.

Seal with a lid (change settings if electric) and cook for approximately an hour.

Place the garlic into a piece of foil (about the size of your hand) with a dash of olive oil, salt and pepper. Wrap together tightly and roast in a preheated oven (180C) for 30 minutes or until soft, sweet and golden.

Soak the 2 slices of white bread in a bowl of water for 1 minute, drain and add to a food processor with the lemon juice, ground almonds and 'squeezed' roasted garlic. Blend together and adjust consistency with water if too thick. When smooth, very slowly add olive oil (You are looking for a paste similar to hummus). Season with salt & pepper.

TO SERVE:

Allow lamb to rest for 10 minutes the transfer to a clean bowl and shred into bite size chunks, discarding any bones and excess fat. Whilst the lamb is resting, bring the cooking juices to the boil and reduce to intensify the flavour and thicken.

Onto a warm large plate or four individuals. Spread the almond dip on the bottom of the plate, scatter the lamb on top and ladle some cooking juices over. Mix the parsley, mint, lemon zest and pine nuts together and finally sprinkle all over and serve with warm flatbread. 

*If you do have the time and/or don't have a pressure cooker then the lamb will happily marinade overnight and then sealed off the next day in a pan before slow roasting for 3-4 hours (until falling off the bone) at 140C/275F. Lid on or covered in foil.

All Butter Ruff Puff Pastry

Ingredients

• 400g strong plain flour
• 1 tsp fine sea salt
• 300g butter, ice cold
• 100-150ml cold water

Method

In a bowl, sift the flour and add the salt. Cut the butter into cubes and add to flour, rub in with your fingers not mixing everything completely. It's important to see some chunks of butter. Make a well in the centre add two thirds of the water. Mix until if forms a dough, adding more water if needed. Wrap in cling film and rest in your fridge for an hour.

Toulouse Sausage and Roasted Garlic Mash

From Fabulous French With Jun Tanaka and John Whaite on the 'Big Eat' on Food Network UK...

This recipe contains my weakness... MASH POTATOS! I just love the stuff! I've opted for a different take on the usual creamy and buttery naughtiness that we all know and love but this time I've added olive oil and roasted garlic.

Roasting the garlic pacifies and sweetens the mash potato whilst the olive oil adds richness and flavour and season with white pepper for the its unique taste but also not to discolour with specks like you would find with the black variety. 

The sausage is your choice, I've gone for Toulouse for the strong garlic and herb taste. And for the gravy, cooking the onions is the key... a good 25 minutes ticking over on the stove until golden and brown. 

Warning: This is one of those dishes that will make your kitchen smell insanely good!

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My Toulouse Sausage and Roasted Garlic Mash

Ingredients

IT'S JUN TANAKA!

• 8 good quality toulouse sausages
• 2 large onions, sliced
• 2 tablespoons olive oil
• Good splash of brandy
• 4 tablespoons balsamic vinegar
• 200ml red wine
• Whole bulb of garlic
• 1kg peeled fluffy potatoes, such as Maris Piper or King Edwards
• 50ml extra virgin olive oil
• Truffle oil (optional)
• Salt
• White pepper

Method

Preheat the oven to 180°C.

Wrap the garlic bulb in foil and bake it for 20-25 minutes, until the garlic is soft and squidgy. Heat the olive oil in a pan and sauté the onions in an ovenproof pan until soft and golden, this will take a good 10-15 minutes.

Once brown, push to one side of the pan and add the sausages and brown evenly. Then add the brandy and de-glaze the pan. Add the balsamic vinegar, and then put the pan in the oven.

Cook it until the onions are beautifully caramelised and the sausages are cooked through, this will take about 20 minutes.

For the mash, peel and dice the potatoes and put them in a large pan of salted water, bring it to the boil and turn down the heat and simmer it for 20 minutes until the potatoes are tender.

Drain the potatoes and leave them to steam for about 5 minutes. Put the potatoes through a ricer and put them back into the pan.

Bring the potato together with a spoon, squeeze the roasted garlic in and season with salt and white pepper. Add the extra virgin olive oil until the mash is rich and glossy.

For an extra bit of luxury, add a drizzle of truffle oil to finish.

Brioche and Seville Orange Marmalade Toasts with Chocolate Dipping Sauce

From Viva España with Jose Pizarro and John Whaite on the 'Big Eat' on Food Network UK...

The idea of this dish comes from my love of churros and a grilled cheese sandwich I once had from a food truck in Florida. The orange marmalade and cream cheese work so well with the chocolate dipping sauce. Serve as an indulgent breakfast, dessert or even better as a late night snack.

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My Brioche and Seville Orange Marmalade Toasts with Chocolate Dipping Sauce

Ingredients

In the kitchen with Jose Pizarro!

• Brioche loaf
• Seville orange marmalade
• Cream cheese
• 3 eggs
• 1 teaspoon cinnamon
• Butter for frying
• Icing sugar for dusting

For the Dipping Sauce:

• 150g dark chocolate, broken into pieces
• 2 – 3 tablespoons golden syrup

For the Caramelised Oranges:

• 2 oranges, with the skin cut off and sliced
• Caster sugar
• 2-3 tablespoons orange liqueur

Method

Slice the brioche loaf and spread on a layer of marmalade on one slice and cream cheese on the other and then bring them together with the filling in the middle.

Crack the eggs into a bowl and beat them. Dip the brioche sandwich into the egg mix to coat well.

Melt the butter in a frying pan. Add the brioche and fry on one side for 1-2 minutes until golden. Flip it over and cook it on the other side.

Remove it from the pan and slice it into halves.

For the caramelised oranges, make a dry caramel in a frying pan with the sugar by simply putting it on the heat until it melts.

Then add the slices of orange and caramelise on both sides. Add some orange liqueur to deglaze the pan and remove.

For the dipping sauce, gently melt the chocolate over a saucepan of simmering water, then stir through the golden syrup.

Dust the brioche with icing sugar and serve.

Slow-Baked Indian Spiced Brisket

From Incredible Indian With Anjum Anand on the 'Big Eat' on Food Network UK...

The idea of this recipe is a mix of North American cuisine and Indian, two of my favourite cuisines coming to together in this fusion feast. It's basically pulled brisket & slaw, INDIAN STYLE! I have used a simple but tasty beef curry to cook the brisket in and then once cooked, reduce the sauce to a glaze and pass through the 'pulled' beef. The 'riata style' slaw takes the heat from the beef and adds texture as well as freshness. Serve in a wrap or naan for tasty hand held snack.

Chef's Tip: Use a pressure cooker to speed up the cooking time of the brisket.

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my slow-baked indian spice brisket

Ingredients

For the brisket:

• 1kg brisket
• 2 tablespoons vegetable oil
• 1 large onion
• 5 garlic cloves, pureed
• Thumb size piece of ginger, peeled and grated
• 1 tablespoon garam masala
• 2 teaspoons turmeric
• 3 teaspoons cumin
• 3 teaspoons ground coriander
• 1 tin chopped tomatoes
• 500ml beef stock
• Bunch of coriander
• 2 red chillies, finely chopped

For the Indian slaw:

• ½ head of savoy cabbage, core removed and thinly sliced
• ½ red onion, thinly sliced
• 1 carrot, peeled and grated
• 50g raisins
• 50g toasted onions
• 150ml yoghurt
• 1 tablespoon cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon poppy seeds
• Bunch of chopped mint
• Salt and pepper

 

Method

Heat a saucepan on a medium heat and add the vegetable oil and the onion and sweat for 5 minutes without adding any colour to them. Add the chilli, garlic and ginger and cook for a further 2 minutes, add the spices and cook for another 2 minutes. Add the tomatoes, beef stock and the brisket. Bring it to the boil, cover it and allow it to simmer for 3-4 hours, or until the meat is tender.

Remove the meat from the pan and cover it with foil until needed. Blitz the remaining juices and put them on the heat and reduce it to a sticky glaze.

Pull the meat using two forks and pour it over the beef and garnish it with the fresh coriander and chilli.

For the slaw, add all the ingredients apart from the curry powder to a bowl. Heat the curry powder in a frying pan, until fragrant and add it to the bowl. Mix it all together until it is well combined and serve.

Cuban Mojo Pork with Rice and Avocados

From Caribbean Carnival With Andi Oliver and John Whaite on the 'Big Eat' on Food Network UK...

This for me is perfect no fuss comfort food at its best. Mojo (pronounced Mo-ho) can be translated to sour orange and is a marinade or sauce, sour in taste and often seen in Cuban cuisine and used all over South America and the Caribbean. It origins from the Canary Islands and was thought to be brought over by the Spanish settlers.

Usually cooked with pork 'butt' or shoulder and served with rice and beans or in a Cuban Sandwich, I'm using pork neck as it's a great alternative, as is cheap, slow roasts perfectly and really holds the marinade. The cooking juices provide a rich and extremely tasty gravy.

It takes a bit of planning for perfect results as it needs to marinade overnight.

Cook the pork the day before you plan to eat and all you have to do is reheat in the juices, slice and serve with jasmine rice, avocado and a personal fav, sriracha.

Of course if your in a hurry then all this can be done on the day. Marinade for at least 2-3 hours prior to cooking.

You have been warned, this is seriously good!

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MY CUBAN MOJO PORK WITH RICE AND AVOCADOS

Ingredients

• 1kg pork neck
• 6 garlic cloves
• Handful fresh coriander
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• Juice and zest of 1 lime
• Juice and zest of 1 lemon
• Juice and zest of 2 oranges
• 100ml olive oil
• Salt and pepper

For serving:

• Avocados
• Cooked jasmine rice
• 1 spring onion, sliced
• Hot chilli sauce

Method

In a food processor, add all the marinade ingredients and blitz until smooth and mixed and season it with salt and pepper to taste.

With a small knife, pierce the pork all over with half inch cuts. Place it into a container and pour the marinade all over, rubbing it into the pork. Cover it with cling film and leave it in the fridge overnight.

Preheat the oven to 220°C. Place the pork in a baking tray with the marinade and roast for 20 minutes.

Cover the baking tray and pork with foil, turn the oven down to 140°C and slow roast it for 2-3 hours, until it’s tender. To serve, slice the pork into thick slices.

For the gravy, spoon the fat off the cooking juices, leaving a dark brown sauce. Reduce it down a bit and then spoon it over the pork. Serve with the rice, sliced avocado, spring onion and chilli sauce.

Fennel, Onion & Blue Cheese Tarte Tatin

From Patisserie Perfection With Eric Lanlard and John Whaite on the 'Big Eat' on Food Network UK...

A great mix of sweet and savoury makes this take on the classic French dish a real winner.

Adding the cheese towards the end stops it melting completely through leaving gooey half melted creamy blue chunks. The pickled walnuts sharpen the dish and the onions and fennel complement each other making this a satisfying side dish or main. 

Easy to make but will impress those your cooking for, pairs perfectly with a glass of port.

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My Fennel, Onion & Blue Cheese Tarte Tatin

Ingredients

• 200g puff pastry
• 3 small brown onions, peeled, trimmed and cut in half
• 2 small fennel, quartered
• 50g butter
• Salt and pepper
• 2 sprigs thyme
• 50g creamy blue cheese
• 25g pickled walnuts, quartered
• 2 tablespoons caster sugar

Method

Pre-heat the oven to 180°C.

In a heavy based 9-10 inch frying pan with an ovenproof handle make a dry caramel and then add the butter. Add the onions, cut side down, and the fennel, thyme and season. Cook over a medium heat, cook for 10 minutes or until caramelised, then add the thyme and cover with foil and bake for 10 minutes to soften the onions. Allow it to cool.

Roll the pastry to a circle roughly the same size as the pan.

Drape over the pan and gently tuck in the edges around the onions.

Prick it in a couple of place and bake for 20 minutes, until it’s golden and crispy.

Carefully turn it out onto a plate and scatter with the walnuts and cheese and carefully flip it back into the frying pan and return the pan to the hob for a minute, until the cheese has melted.

Turn it out onto your serving plate, garnish with some thyme and serve.

Salt and Pepper Squid

From Seaside Specials With Lesley Waters and John Whaite on the 'Big Eat' on Food Network UK...

If you read my tweets or follow my Instagram you'll know my feelings towards this dish... It would be served as starter for my final meal. I cannot get enough of it and served with a cold beer, it's one of the greatest food and drink combos ever!

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my salt and pepper squid

Ingredients

For the squid:

• 500g baby squid, cleaned and with the tentacles reserved
• 100g cornflour
• 100g plain flour
• 2 tablespoons Szechuan peppercorns, lightly crushed
• ½ teaspoon Chinese 5 spice
• 1 tablespoon sea salt
• 10 large garlic cloves
• Vegetable oil for frying
• Pepper

For the dipping sauce:

• 3 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 red chilli, finely chopped
• 3 tablespoons sweet chilli sauce
• Fresh coriander and lime wedges to serve

Method

Heat a wok or deep fat fryer to about 160°C.

While the oil is heating up crush the garlic in a pestle and mortar, don’t over pound it as you want to keep it in good bits and not pureed. Once the oil is ready, cook the garlic until caramelised and crispy, they will float to the top of the hot oil once cooked, remove the garlic with a slotted spoon and drain on some kitchen paper.

Set aside in a warm oven while you fry the squid. Open the body of the squid, take a sharp knife and gently score the inside of the flesh of the squid, be careful not to cut all the way through.

Crush the Szechuan peppercorns and 5 spice in a pestle and mortar, you still want a little texture in the pepper so do not pound to a powder. Add the salt and crush lightly again, put it into a ziplock bag with the two flours and shake well.

Put the prepared squid into the bag of seasoned flour and toss quickly as you don’t want the squid to get over coated in the flour.

The lovely Lesley Waters!

Increase the temperature of the oil to around 185°C. You can check that the oil is up to temperature by dropping a small piece of bread into the oil; this will go golden brown quickly.

Drop the squid into the hot oil, cooking it in 3 or 4 batches, frying to 4 or 5 minutes. As soon as the squid is cooked the bodies will curl up, they will be crispy and a nicely golden brown, remove them with a slotted spoon and drain it on some kitchen paper. Keep warm in the oven while you cook the remaining squid.

Make the sauce by mixing all the ingredients together, mix well and put into a suitable serving bowl. When all the squid is cooked, toss with the caramelised garlic and sprinkle with coriander leaves.

Serve with lime wedges and the dipping sauce.

Ultimate Potato Dauphinoise

From Culinary Classics with Rosemary Shrager and John Whaite on the 'Big Eat' for Food Network UK...

The first dish I was ever taught to cook in a restaurant at Reads, Kent by my good friend James McLean. You can't rush a dauphinoise and need to make sure every layer is seasoned and placed neatly. It takes time, but when well done... It's totally worth it.  It can be cooked a day in advance, portioned and reheated for your party the next day.

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My ultimate potato dauphinoise

Ingredients

• 1.5kg floury potatoes, such as Maris piper
• 500ml double cream
• 3 garlic cloves
• 1 sprig of fresh rosemary
• 1 small onion, peeled and halved
• 150g Gruyere cheese, grated
• Salt and pepper
• Oil

Method

Pre-heat the oven to 160°C. Peel the potatoes and place them whole into cold water.

Pour the cream into a pan, and then add the garlic, rosemary and the onion. Heat them to a boiling point and simmer for 5 minutes.

Allow them to cool slightly, then strain into a jug or another pan. Slice the potato directly into the warm, flavoured cream. Lightly cover your dish with a thin layer of oil. Once the potatoes and cream are well mixed, begin to layer the potato into your dish, adding some Gruyere cheese and seasoning between each layer.

Once the dish is full and you’ve used all the cheese. Pour a little cream over the top to help the cooking process.

Bake in a bain marie by placing the dish into a larger dish and filling halfway with hot water, then put it into the oven for 1 – 1 ½ hours. Once cooked, rest it for 10 minutes and then serve it.

Wild Beer Co | Cheddar and Ale Soup

Craft Beer, Craft Beer, Craft Beer!!!

Beer tasting with Andrew & Brett of Wild Beer Co

You'd think that beer has only just been invented in recent times with the explosion of craft beers over the past few years on our shores, but our beers and real ales have always been right up there as some of the best produced in the world and let's face it we pretty much invented I.P.A & pale ale so what's all the fuss about?

My first experience of 'craft beer' was over in America in 2012 while travelling the country filming my second series of Street Feasts for Food Network UK. After filming each day, the crew and I would go to a bar and try what I would describe as cold, fizzy and strong I.P.A. I was hooked straight away, refreshing and with lots of flavour and an unfamiliar taste as I was a premium lager drinker (to my shame). So I asked myself what was so different... Do the hotter summers of the States demand a cooler beverage? If so, I can see why the cold and fizzy-ness would work so well over there but here with our colder climate, is there really a need to follow in their steps when our cask ales work so well? Or is it simply just another way to enjoy beer?

Now back to Britain. It seems so, as we now have over 1,200 independent breweries in the UK producing craft beer and not just the American style but with flavours from all over the world and of course, British Ales. Cynics (and there's no shortage of them) will say its an over hyped machine with people jumping on bandwagons but for me I see nothing but success stories of people setting up small businesses, getting out there and giving it a go (exactly what this country needs) and doing something they are passionate about. Now we love an underdog over here so tell me what is there not to like about these companies?

Which leads me onto the Wild Beer Company, I was lucky enough to be sent down by BBC Food and Drink to spend a day with them at their brewery, finding out what inspires them, how the business is going and of course try a beer or two ;)

Set up in 2012 by Andrew Cooper and Brett Ellis on a mission to "brew beers with a bit of a difference focusing on different ingredients, different yeasts and different barrel ageing techniques."

Both Andrew and Brett have worked in food and drink throughout their careers. Brett from California, a former chef and Andrew (an Englishman) in management and ownership of pubs and bars. They meet working at a brewery and discovered they shared a love for sour and interesting beers. 

Cheddar @ Westcombe Dairy

Brett took me foraging around the Somerset countryside, showing me how they use natural yeasts including berries for their beers. This method really sets them apart from mass produced breweries. Back at base, Andrew took me through a tasting session... What really stood out to me was that these are not beers for downing by the pint but drinks to be slowly enjoyed and importantly matched with food. 

Now onto my recipe...  One thing I learned was that the Wild Beer Co are based directly opposite to Westcombe Dairy, producers of some of finest cheddar in Somerset. This was the opportunity for the crew and I to stack up on a car load of cheese and beer. Gleefully taken, it gave me the perfect excuse to make a Cheddar and Ale soup. I used cheddar from the farm shop and Wild Beer's Scarlet Fever, a red ale with toffee caramel and citrus hops. A perfect combination!

So if you have not guessed it by now... on this week's BBC Two - Food & Drink, I'm talking CRAFT BEER with the Wild Beer Co and I join Melissa Cole at Bristol Beer Week. Tune in this Friday at 8:30 or after on catch-up HERE.

Enjoy, it's a great one!

Filming @ Bristol Beer Week w/the wonderful Melissa Cole

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My Cheddar and Ale Soup

Ingredients

(serves 4)

• 50g butter
• 1 onion (finely chopped)
• 2 cloves of garlic (crushed)
• 60g plain flour
• 300ml chicken stock or vegetable stock
• 150ml double cream
• 300ml ale (I used Wild Beer 'Scarlet Fever')
• 200g mature cheddar (grated)
• 1tsp english mustard powder
• good dash of Worcestershire sauce

FOR THE GARNISH:

• 100g diced pancetta lardons
• 1 jalapeño (thinly sliced, keep the seeds if you want it extra spicy)  

Method 

In a saucepan, melt the butter and sweat the onion and garlic for 5 minutes until soft. Add the mustard powder and flour and cook out for 2-3 minutes. Slowly, add the stock and stir continuously with a whisk to avoid lumps, add the beer and bring to a boil. Add the cheddar cheese and stir until melted, then add the cream and cook gently on a low heat for 10 minutes until it has thickened. Add to a food processor or liquidiser/blender and blitz til smooth, return to a clean pan and keep warm until needed. 

In a frying pan, fry off the pancetta lardons until crispy (or to your liking).

Serve in a bowl with the pancetta and jalapeño sprinkled on top.

*For a vegetarian option, use vegetable stock and omit the pancetta on the garnish. 

(photos by Nathan Valentine)

Slow Cooker Mini Hazelnut Cheesecake

Here is another unconventional slow cooker recipe... 

This cheesecake is slowly ‘steamed’ rather than baked but still gives a dense and rich finish. I love the flavours of hazelnut and coffee and topped with a Nutella oat crumble you can’t go wrong.

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My Mini Hazelnut Cheesecake 

Ingredients

(makes one 6" x 3" spring cake tin, serves 6)

For the base:

• 6 milk chocolate digestives
• 30g unsalted butter (melted)

For the filling:

• 75g hazelnut praline paste (can be store bought but home-made is best, recipe below)
  • 75g hazelnuts
  • 75g golden caster sugar
  • pinch of salt
• 450g cream cheese
• 150g caster sugar
• pinch of salt 
• 1 shot of espresso
• 50g sour cream
• 1tsp vanilla paste
• 2 eggs (beaten)

For the topping:

• 1tbsp butter (melted)
• 50g caster sugar
• 40ml milk
• pinch of sea salt
• 75g Nutella 
• 25g oats 

Method

To make the hazelnut praline paste, preheat your oven to 180C/gas mark 4 and place your hazelnuts on a tray. Place in the oven for 5-8 minutes until the skins start to spilt, take out and when cool enough rub the hazelnuts in your hands and the skin will easily rub off. You can also purchase blanched hazelnuts and skip the peeling process, but you will still need to toast them. 

Add the sugar to a pan and over a low heat, it will start to melt very quickly and become a caramel. When complete, remove from the heat and add your hazelnuts. Place on a tray to cool but remember to not place in the fridge. When cooled, smash up the praline and place in the food processor to blitz. *This will make extra and will keep in the fridge for about a month, spread a bit on toast and thank me later ;)

Fill your slow cooker with 1/2 inch of water then place a foil rack in the centre so that the cake tin can sit above the water level. A foil base can be easily made by rolling and shaping aluminium foil into a square to about 1/2 inch thickness and the length to balance the cake tin.

In a food processor, blitz the biscuits and melted butter till combined then transfer to the bottom of the cake tin and press evenly down to make the base.

In a bowl, add the cream cheese, sugar, salt and whisk quickly to combine. Next add the eggs, sour cream, coffee, vanilla paste and whisk till combined for only about 20 seconds. Be careful not to over mix.

Pour onto the biscuit base and transfer to the slow cooker and cook for 1.25 & 1.5 hours. Take out, rest and chill until ready to serve. Be careful not to overcook as it can split.

For the topping, add the butter, sugar, milk and pinch of salt to a small sauce pan and stir. Bring to the boil and simmer for 1 minute and remove from the heat. Add the Nutella and stir in until smooth, then add the oats stirring until completely covered. Lay mixture and flatten out onto non-stick greaseproof paper and allow to cool and firm up, which will take about an hour. Once it has firmed, break and sprinkle over top of the cheesecake. *There will be leftovers which make ideal gluten free non bake cookies.   

Slow Cooker Apple, Pear and Peanut Butter Crumble

For my first adventure as the roving reporter for BBC's new series of Food and Drink... I was sent to meet Miss South, a slow cooker expert. Many of us have slow cookers but they do tend to spend a lot of time kept away in the cupboard. So this was the perfect opportunity to show me that there’s much more than stews and curries with a slow cooker but also ribs, bread, brownies, puddings and jams to name a few. Intrigued by a challenge and a sucker for a dessert I have come up with a sweet recipe for you to try.

This apple, pear & peanut butter crumble could not be any simpler with 10 minutes of preparation time then just leave and let your slow cooker do all the work. The crust (to my surprise) comes out great with a dense cake like texture and the fruit holds its shape does not ‘mush’ up even with 4-5 hours of cooking. As with that all crumbles, serve with cream, custard or like me both!

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My Apple, Pear and Peanut Butter Crumble 

Ingredients

• 2 apples (peeled & roughly chopped) 
• 2 pears (peeled & roughly chopped)
• 50g golden caster sugar
• 1tsp vanilla paste
• 50ml apple juice
• 1/2tsp cinnamon

For the crumble topping:

• 50g peanut butter
• 75g butter
• 150g oats
• 150g plain flour
• 200g caster sugar 

Method

Place the apples, pears and apple juice directly into the slow cooker. Add the vanilla paste, cinnamon and golden caster sugar and stir until well mixed. 

Now for the crumble topping, in a saucepan gently melt the butter and peanut butter and take off the heat. Grab a large bowl and add the oats, flour and sugar mix through then slowly add the peanut butter mixture till combined. 

Scatter the crumble topping over the fruit in the slow cooker and gently pat down. 

Cover and cook for approximately 5 hours. 

Serve warm with cream or ice cream. 

Halibut with Saffron Beurre Blanc and Samphire, Mussels and Langoustines

This epic sharing platter is perfect for any dinner party where you wish to make a dish the centrepiece. And halibut is definitely one of my favourites, a meaty fish with mild, sweet tasting white flesh with a firm but tender texture. Because of its leanness halibut can become dried-out if overcooked and the key to not overcooking is all about the timing. Hence, slightly under cooking the halibut and leaving to rest for 10 minutes will yield a perfectly cooked piece of fish. 

Place on the middle of the table for everyone to tuck in and serve with saffron beurre blanc. 

Substitute with haddock, cod, hake or king prawns for a budget alternative. 

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My Halibut with Saffron Beurre Blanc and Samphire, Mussels and Langoustines

Ingredients

• 1.5kg halibut
• 500g samphire
• Olive oil
• 1kg mussels, de-bearded and cleaned
• 12 langoustines, cooked
• 3 lemons cut into halves and grilled
• 150ml white wine
• 1 tbsp white wine vinegar
• 2 shallots
• 1 tsp peppercorns
• 1 bay leaf
• 1 spring of thyme
• 100ml double cream
• Pinch of saffron
• 250g cold unsalted butter, cut into cubes
• Salt and pepper

Method

Pre-heat the oven to 180°C. Lay the samphire on a baking tray and lay fish on top, brush with olive oil, season with salt and pepper, wrap with foil, and roast for 18-20 minutes. Allow to rest for an additional 10 minutes.

In a pan, sweat the onions in a knob of butter, add the white wine, herbs and peppercorns, reduce by half, then add the mussels and cook till open. Reserve cooked mussels in a bowl, strain cooking liquid into a saucepan and discard onion mix.

For the saffron beurre blanc, add saffron and cream to the strained cooking liquid. Bring to a boil and reduce for 2 minutes, remove from heat and whisk in butter cube by cube until smooth and emulsified.

Find my full episode of '12 Chefs of Christmas' HERE

Broad Bean & Almond Hummus and Smoked Aubergine Dip

A great alternative to the usual deep fried canapés or starters at a party and can be made in advance giving you more time to spend with friends and family this festive season. 

These dips will work just as well served with grilled meats at a summer bbq, particularly with lamb.

Also, try the almond butter from the butter bean and almond hummus as great alternative to peanut butter.

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My Broad Bean & Almond Hummus and Smoked Aubergine Dip

Ingredients

For the broad bean and almond hummus:

• 400g broad beans, peeled
• 2 tablespoons almond butter (see method below)
• 1 clove garlic, puréed
• Juice of half a lemon
• 1 tablespoon fresh chopped mint
• 60-75ml olive oil
• Salt and white pepper

For the aubergine dip:

• 2 medium aubergines
• 60ml tahini
• 60ml lemon juice
• 2-3 garlic cloves, finely minced
• ¼ teaspoon ground cumin
• ½ teaspoon salt
• 2 tablespoons chopped fresh parsley leaves
• 1 tablespoon olive oil, optional
• 100g crème fraiche

Method

For the almond butter, in an oven at 180°C, roast 300g of whole almonds for 10 minutes, allow to cool then in a food processor blitz for around 10 minutes, stopping occasionally to scrap the sides, until a creamy consistency. Scoop into a container reserving around 2 tbsp in the processor. The butter can be kept in an airtight container for up to three weeks.

For the broad bean & almond hummus, add all the remaining ingredients with the reserved 2 tbsp of almond butter and blitz till smooth. More olive oil can be added if too thick. Season to taste.

For the aubergine dip, char the aubergines over a flame on the hob, then roast the aubergines in an oven for 45-50 minutes at 170°C. Allow them to cool for about 10-15 minutes in a ziplock bag. Remove the skin and transfer the flesh into a blender. Blitz with crème fraiche, tahini, garlic, lemon juice, olive oil and cumin until smooth. Season with the salt and black pepper, then transfer to your serving dish. The dips can also be placed in the fridge, they taste just as good if not better the next day.

Serve with flatbread, pitta, crisps or can even be spread on toast. 

Find my full episode of '12 Chefs of Christmas' HERE

Avocado and Smoked Bacon Sandwich with Bacon Jam

This sandwich combines two of my favourite ingredients, BACON AND AVOCADO and makes for a perfect mouthful and an indulgent morning rescue after a big night out. For the most bacon-y goodness, don't clean the pan after frying the bacon and fry the sandwich in the same pan. 

For a lighter option, toast the bread with or without butter instead. 

And for the secret ingredient...  the bacon jam is a flawless addition to this sandwich and it's uses are endless. I say you make bit extra for yourself or as a gift this festive season. It keeps refrigerated for up to five days in a sealed container or can be preserved in jars and refrigerated. Enjoy!

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My Avocado and Smoked Bacon Sandwich with Bacon Jam

Ingredients

(makes 1 sandwich)

• 3 slices thick-cut smoked bacon
• ½ avocado
• 50g butter
• 2 slices sourdough bread

For the bacon jam:

(makes approx. 400 grams of jam)

• 500 grams smoked bacon, cut into 2 centimetre pieces
• 1 onion diced
• 1 cooking apple, grated
• 2 garlic cloves, minced
• 50g dark brown sugar
• 1 tablespoon chilli flakes
• 100ml coffee
• 75ml white wine vinegar
• 100ml maple syrup
• Pinch of white pepper
• Olive oil

Method

In a heavy-based saucepan cook the bacon in some olive oil until just starting to brown and crisp, remove from the pan and reserve.

Add the onion and sweat off for 5 minutes without colour. Add the rest of the ingredients and cook on a medium heat for an hour stirring regularly.

Add a touch of water if becoming too sticky. Allow to cool for 30 minutes then pulse in a food processor to a jam like texture.

For the toastie, grill the bacon to your liking, butter the bread on both sides of each slice.

Slice the avocado, layer one side of bread with the bacon then avocado, spread the jam on the remaining slice and bring together. In a frying pan on a medium heat, cook the sandwich on each side till golden brown.

Find my full episode of '12 Chefs of Christmas' HERE

Milk Chocolate Tart

Everyone raves about dark chocolate and how the high cocoa content makes it the most superior of all chocolates, but I love the smoothness and sweetness of milk chocolate. Gimme CANDY any day! And there are lots of people who will agree, as this is one of the cornerstones of my business. Use a high-sided tin for an extra deep milk chocolate filling and for the finishing touches, dust with cocoa powder and serve with thick cream.

This rich and indulgent chocolate dessert is sure to become a firm dinner-party favourite.

A FEW PASTRY TIPS...

• Clean, cold hands give best results when working with pastry.
• Careful not to over mix when making the dough.
• When rolling the pastry... roll on a cold, dry surface.
• When blind baking, push the 'baking beans' into the corners as mush as possible to retain the shape of the tin.
• Do not be beaten by pastry... YOU ARE THE BOSS!

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MY MILK CHOCOLATE TART

Ingredients

(serves 8 - 10)

FOR THE SWEET CRUST PASTRY:

• 225g plain flour, plus extra for dusting
• 75g icing sugar
• Pinch of salt
• 150g butter
• 1 free-range egg (beaten)
• egg yolk for brushing

FOR THE FILLING:

• 600g of milk chocolate (over 35% cocoa)
• 450ml single cream
• 150ml whole milk
• 3 free-range eggs

Method

FOR THE SWEET CRUST PASTRY:

In a food processor, mix together the flour, sugar and salt, then add the butter and mix until the mixture resembles bread crumbs. Be careful not to over mix. Next add the beaten egg and pulse until the pastry forms a ball (Unlike short crust, the pastry will be more paste-like and a little sticky). Wrap the dough in clean-film and chill for at least an hour and allow to firm up.

*Note: If you're making by hand, sift all the dry ingredients into a bowl and gently rub in the butter between your fingers until you have a bread crumb like consistency, mix in the beaten egg until the dough comes together. Wrap the dough in clean-film as per recipe.

Preheat the oven at 180°C/Gas 4.

Roll out the pastry on a lightly floured surface to 2mm thickness. Use pastry to line a 28cm/4cm tart ring placed on a baking sheet. Rest the lined tart ring in the fridge for 20 mins.

Line the rolled tart ring with greaseproof paper and fill with baking beans to keep the dough from losing its shape and rising when cooking. Bake blind for about 20 minutes. Remove the greaseproof paper and baking beans and return to the oven for 5 to 8 mins or until the sweet crust pasty is starting to turn golden. Take out of oven, brush all over with egg yolk and return to the oven for 1 minute to 'dry' out (The egg yolk when dried will act as a barrier preventing the filling from escaping through any holes or cracks in the crust).

Turn the oven down to 130°C/Gas 1.

FOR THE FILLING:

Into a bowl break the chocolate into bite size pieces, bring the cream and milk to a boil and pour over the chocolate and stir until chocolate and cream are mixed. Allow to cool for 5 mins. Beat the eggs then add to the chocolate and mix well. Skim with a ladle if lots of froth/bubbles.

Fill the pastry with the chocolate filling. Carefully place in the middle of the oven and bake for 25 to 35 minutes or until the filling appears set but with a slight wobble. Do not allow filling to boil and rise.

Allow to cool to room temperature before serving. Dust with cocoa powder and serve with thick cream.

Alternatively... Why not try white chocolate instead of milk chocolate and cover with raspberries once cooked and rested.

Candied Bacon Cinnamon Rolls

I first came up with this recipe as a starter for my Rescue Brunch pop-ups. Although a strange sounding fusion to us here in Blighty, over the pond in the States it's a well-known indulgent brunch treat. My twist is making the bacon 'candied' by cooking it with brown sugar, cayenne and chilli, taking the idea from the famous "Millionaires' Bacon" which originated in San Francisco. These flavours add an extra sweetness and spice that works perfectly with the smoked bacon and cinnamon in the bun.

Topped it all off with an icing glaze made of Bourbon, icing sugar and the sticky sweet bacon cooking juices. This is the perfect treat for a weekend brunch with friends and family. 

But even better, these rolls can be cooked and stored for up to 3 days in the fridge and reheated through a warm oven then glazed. Or the dough may be frozen after being rolled and portioned but before second proof for later use.

Photos by @TheGaztronome

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My Candied Bacon Cinnamon Rolls 

Ingredients

(Makes 16 rolls) 

• 250ml whole milk
• 50g unsalted butter
• 500g strong white flour
• 30g caster sugar
• 1 tsp salt
• 7 grams sachet fast acting yeast
• 1 large egg, beaten
• vegetable oil for greasing 
• additional melted butter for brushing over the buns

For the candied bacon:

• 16 slices of streaky smoked bacon
• 125g brown sugar 
• 1/2 tsp cayenne pepper
• 1 tsp dried chilli flakes 

For the paste:

• 150g brown sugar
• 3 tbsp ground cinnamon
• 60g soft unsalted butter 

For the icing:

• 100g icing sugar
• 50-100ml of Bourbon
• leftover cooking juices (fat) from the candied bacon 

Method

Lay the bacon on a baking tray, sprinkle with chilli flakes, cayenne and brown sugar. Grill on both sides till cooked but not crispy (must be able to be rolled into the dough). Pour the candied bacon cooking juices into a bowl and reserve until later. 

Put the milk in a pan and add the butter, melt over a lot heat and allow to stand until lukewarm. 

In a large bowl, add the dry ingredients, flour, sugar, yeast and salt. 

Pour the milk and butter mixture into your dry ingredients then add one large egg and mix into a soft dough. Knead on a lightly floured surface until smooth and elastic, about 8 - 10 minutes. 

Place in a lightly oiled bowl covered in a tea towel for one hour or until doubled in size. Leave to prove in a warm place. 

Place the dough on a lightly floured surface and roll out until it measures approximately 40x50 cm. Mix the sugar, butter and cinnamon to make the paste and spread over the dough, then lay the bacon slices away from you covering the dough (one slice of bacon per roll).

Grease a high baking tray line with greaseproof paper. 

Starting from the long edge, role into a tight log. Trim the ends and then cut in 16 equal portions giving one slice of candied bacon per roll and place on to the greased baking tray swirl side up.  

Again, cover with a tea towel or cling film and leave to rise/prove for 45 minutes.

Preheat the oven to 180C / 160F / Gas Mark 4. Brush the the top of the buns with milk and pop into the oven for 30-35 minutes or until golden.

While your rolls are baking, grab the bowl with the remaining bacon cooking juices and whisk in the Bourbon and icing sugar to a smooth icing. Pour over the warm rolls before serving.

Pineapple Cake with Passion Fruit & Caipirinha Drizzle

During a visit to a local street market in Rio I find a stall set up next to a local jazz band selling Caipirinhas, lots of them! The owner of this stall/bar is Luizinho and he's a local legend. He set up his stall in the mid 1990's when he was placed in charge of serving cocktails during a political campaign. This triggered invites to other events which eventually led to his own business. Nowadays he is at his happiest talking to his customers, listening to music and of course making cocktails.

His caipirinhas are made in the traditional way with lime, sugar and Cachaca (Brazilian rum) but also with tropical fresh fruit and berries which make them very drinkable indeed. Luizinho then gets me behind his bar to give me a lesson in caipirinha making. As I look around I begin to understand exactly why he has chose this as his profession, the sun is shining, people are smiling, chatting and dancing. And of course the cocktails are flowing, it's a street celebration!

And what better way to celebrate than with cake... I've based the flavours in this cake around the caipirinha cocktail and my favourite combination that I tasted that day which was Cachaca, pineapple and passion fruit. 

ENJOY!

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My Pineapple Cake with Passion Fruit & Caipirinha Drizzle

Ingredients

• 1 medium pineapple, peeled, cored and sliced
• 175g caster sugar
• 125g plain flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 50g desiccated coconut
• 1 large egg
• 2 egg yolks
• 175g unsalted butter, melted, plus extra for greasing
• 250ml whole milk
• 1 teaspoon vanilla extract

For the drizzle:

• 2 passion fruit
• 50g icing sugar
• 50ml cachaca
• Juice of 1 lime

Method

Preheat the oven to 160 degrees Celsius or 325 degrees Fahrenheit and grease and line a 23cm springform cake tin with baking parchment.

Place the pineapple slices and 50 grams of the sugar into a large non-stick frying pan and cook gently for 4 to 5 minutes until caramelised. Set aside to cool.

Sift the flour, baking powder and salt into a large bowl and stir in the desiccated coconut and the remaining sugar. In a separate bowl, whisk together the egg yolk, eggs, melted butter, milk and vanilla until smooth.

Stir the mixture into the dry ingredients to make a smooth batter. Transfer a few spoonfuls of the batter into a separate bowl. Mix the pineapple slices with the larger amount of batter and pour into the lined tin.

Give the tin a tap to knock out any air bubbles then pour the reserved batter over the top. Bake for 40 to 45 minutes or until set with a slight wobble in the centre.

Transfer to a wire rack, leave to cool slightly then prick the surface all over with a toothpick or small skewer.

Meanwhile, cut the passion fruit in half and spoon the flesh into a small food processor. Pulse a few times to break down the pulp and loosen the seeds then pour into a bowl with the remaining ingredients.

Stir until the sugar has dissolved then spoon over the cake. Leave the cake to cool completely then cut into wedges and serve.

Salt Cod Kedgeree Cake

I caught back up with my guide, Tereza who's promised me something special in Praia do Forte, Salvador, Brazil. The Souza Beach Hut is one of the most traditional spots on the beach. Set up in 1996, it's runs by Antonio Maurillo, and his famous snacks, Bolinho de Peixe or fish fritters are the talk about town. These are not your typical fritter, he uses a really authentic recipe of indigenous ingredients and all that I am allowed to know is that inside them there was shredded fish, coconut milk, green peppers and coriander.

For the recipe below I'll be keeping the fritter idea going but sticking with flavours more close to home.

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Ingredients

For the risotto cake:

• 100g salt cod
• 500ml hot chicken stock
• Olive oil
• 25g unsalted butter
• 1 onion, finely chopped
• 1 teaspoon curry powder
• ½ teaspoon ground turmeric
• ½ teaspoon ground cumin
• 150g Arborio rice
• Small bunch coriander, chopped
• Zest of 1 lemon
• Sea salt and black pepper
• 150g plain flour
• 3 eggs, beaten
• 150g dry white breadcrumbs
• Vegetable oil for deep frying

For the pea purée:

• 250g frozen peas
• 50g mashed potato (for substance to the pea purée)
• Knob of unsalted butter
• 50ml double cream
• Small bunch mint leaves
• 4 medium eggs, to serve
• Dash white wine vinegar, to serve

 

Method

Rinse the salt cod under running water for 10 minutes then place in a container and cover with cold water. Leave to soak overnight, changing the water 2 to 3 times throughout the soaking.

The next day, drain the cod, place it in a saucepan and cover with cold water. Bring to the boil then remove from the heat and drain thoroughly. When cool enough to handle, flake the cod into small pieces and set aside. Heat the olive oil and butter in a wide, heavy based saucepan until the butter is foaming. Add the onion along with a pinch of salt some black pepper and cook gently for 5 minutes until softened. Add the rice to the pan and fry for 5 minutes until the rice starts to turn translucent and smells slightly nutty. Add the spices and fry for a further minute until fragrant. Add a ladleful of the stock to the rice and keep stirring until the liquid is almost absorbed. Continue adding the stock in this way, stirring constantly until all of the stock has all been incorporated, this will take around 20 to 25 minutes. The rice should be soft but still have a little bite in the centre. Stir through the flaked cod, chopped coriander and lemon zest and season to taste.

Leave to cool completely then divide into four balls, flatten into cakes and lay on a plate lined with greaseproof paper. Refrigerate for 20 minutes until firm. Toss each risotto cake in flour, then in beaten egg, then in breadcrumbs. Repeat with a further coating of beaten egg and breadcrumbs. Heat the oil for deep frying to 160 degrees Celsius to 325 degrees Fahrenheit. Add the risotto cakes and fry for 6 to 8 minutes until golden brown (you may have to do this in batches). Drain thoroughly on kitchen paper and season with sea salt.

Meanwhile make the pea purée. Put the peas into a liquidiser and pour in just enough boiling water to cover. Blitz until smooth, add the remaining ingredients and blitz again. Season to taste then transfer to a pan to keep warm.

Bring a saucepan of water to a gentle simmer and add the vinegar. Crack the eggs into the pan and poach gently for 4 to 5 minutes or until cooked to your liking. Remove from the pan and drain thoroughly.

Serve the risotto cakes on a bed of pea purée and top each with a poached egg.

My Coxinhas

I reconnected with Daniela Narciso in São Paulo and she really wanted me to try one of Brazil's most famous snacks... COXINHAS! 

Daniela takes me to a new and upcoming monthly 'Street Food Festival' and introduces me to Pricilla Moretto who owns a restaurant downtown called Tangerine but comes along monthly to promote her business, build relationships with other traders and make her beloved Coxinhas.

Traditionally made with chicken breasts and cream cheese then wrapped in a flour and a chicken stock pastry, breadcrumbed and then deep fried. These snacks can be found mainly in bars served quite wonderfully next to a cold beer. Fresh, they are one of the finest bar snacks ever created, old and chilled they can be bland and disappointing.

Sao Paulo's Street Food Festival

Pricilla's on the other hand are anything but disappointing, she has made them since she was a child and believes her recipe is worthy of any dish even though she is now a restaurant chef and owner. She can sell up too 500 a day and her success is down to frying them fresh and serving straight away. She doesn't just stick to Chicken either, Duck & Apricot, Ox Cheeks and Truffled Mushrooms are just some of the other stuffings she produces. She's says if its tasty and fresh then it works. 

She then invited me behind the stall and teaches me how to fill and mould into the famous 'Chicken Leg' shape that they're known for. As look up, I notice her queue keeps getting bigger and bigger. Brazilians love them and now that I have been taught how to make Coxinhas, I totally have the bug and I am have made my very own version.

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My Coxinhas

Ingredients

• 6 chicken thighs

• 2 tsp hot smoked paprika

• 2 cloves garlic, peeled and crushed

• Olive oil

• Sea salt and black pepper

• 150g cream cheese

• 50g plain flour

• 2 eggs, beaten

• 100g dry white breadcrumbs

• Vegetable oil for deep frying

For the pastry:

• 500ml chicken stock

• 250g plain flour, plus extra for dusting

• 2 tbsp of unsalted butter

For the salad:

• Half a cucumber, peeled, deseeded and finely diced

• 1 banana shallot, peeled and finely chopped

• 1 red chilli, deseeded and finely chopped

• Small bunch basil, leaves shredded

• Small bunch mint, leaves shredded

• Juice of 1 to 2 limes

Method

Preheat the oven to 180 degrees Celsius or 350 degrees Fahrenheit. Put the chicken thighs in a bowl with the paprika, garlic, a drizzle of olive oil and some salt and pepper and toss to coat.

Tip the chicken into a roasting tin, cover with foil and roast for 45 minutes. Remove the skins and shred the meat into a bowl. Mix with the cream cheese and season to taste.

For the pastry, bring the stock and butter to the boil in a large saucepan, season and gradually whisk in the flour. Cook for 2 to 3 minutes, stirring continuously, until the mixture comes together to form a stiff dough.

Transfer to a bowl, cover with clingfilm and chill for one hour. To shape the Coxinhas, dust your hands with flour, take a golf ball-sized piece of dough and roll into a smooth ball. Use your thumb to hollow out the centre then add a tablespoonful of the chicken filling.

Press the dough closed around the filling then pinch and roll the top to make a chicken drumstick shape. Repeat with the remaining dough and filling. Toss each Coxinha in flour, then dip in egg, then coat in breadcrumbs and lay on a baking sheet lined with greaseproof paper.

Refrigerate for 30 minutes until firm. Heat the oil for deep frying to 160 degrees Celsius or 325 degrees Fahrenheit.

Fry the Coxinhas in batches for 5 to 6 minutes until golden brown then drain on kitchen paper. Season with sea salt whilst still warm.

Meanwhile, combine the salad ingredients in a bowl and season to taste. Serve the warm Coxinhas with the salad.