Roast Chicken

Details Serves 4 Preperation Time 30 mins Cooking Time 90 mins Ingredients 100g butter, at room temperature 1.8kg chicken 2 chicken wings, chopped roughly 250ml dry white wine 1 lemon several sprigs of thyme or tarragon, or both 1 garlic clove, peeled and crushed 4 celery hearts Method Preheat the oven to 230°C/gas 8. Smear the butter over the chicken. Put it in a roasting tin, arrange the chopped wings around it and pour in the wine.

Key Lime Pie

Details Serves 6 Preparation 20 mins Chill for 2 hours Ingredients 375g/12oz plain or sweetmeal digestive biscuits, crushed 150g/5oz unsalted butter grated zest and juice of 8 large limes 570ml/1 pint double cream 1 x 397g/14oz can sweetened condensed milk crystalised lime zest, to decorate Method Melt the butter in a small pan and stir in the crushed biscuits. Lightly press into the base of a 23cm/9in deep loosed-bottomed fluted flan tin.

Pear Tart

Details Serves 8 Cook for 20-25 mins Temperature 200 C Ingredients 10oz (285g) shortcrust pastry (shop-bought is fine) 121b (675g) pears, just ripe juice of 1 lemon 8oz (225g) carton whipping cream 2 eggs plus 1 yolk (size 1 or 2) 3oz (85g) caster sugar Method Preheat oven to 200°C (400°F, gas mark 6) Knuckle or roll the pastry out to fill a 9 to 10in flan tin with sides at least lin high.

Thai Chicken

Details Preparation Time: 20 minutes, plus 30 minutes marinating Cooking Time: Approximately 15 minutes Serves: 4 Ingredients 1 pack fresh coriander 200g creamed coconut 1/2 pint hot water 2-3 cloves garlic, peeled and chopped 2-3 fresh green chillies, deseeded and chopped 1-2 level teaspoons ground ginger 3 tablespoons light soy sauce 1-2 limes grated zest and juice of 2 level tablespoons caster sugar 4 bonelesschicken breasts Serve with Thai Fragrant Rice

Classic Sourdough Bread

Details Based on a recipe from Bethseda Bakers Rising Time – around 4 hours Bake for 50mins Temperature 200 C (lower in a fan oven) Ingredients 500g Strong Bread Flour a mix of white and Wholeweat Bread Flour works well 310g Water 140g Starter ( important that the total ‘liquid’ is about 450g) 8g Salt Some Oil Method (from Bethseda Bakers, adapted slightly by Jane!) Jane’s quick notes: To refresh the starter, add about 100g of plain flour, and 100g water, mix it in and leave it until it starts to bubble.

Maple Yule Log

Details serves: 8 cooking time: 30 mins oven 220 C Ingredients For the sponge 180 g (6 oz.) flour 190 g (6 oz.) sugar 20 g (4 tsp.) butter 6 eggs Filling 8 egg yolks 250 g (9 oz.) butter 250 g (9 oz.) sugar Decoration 4 tbsp. maple syrup or strong coffee 50 g (2 oz.) melted bittersweet chocolate Method Preparing the sponge Separate the eggs; beat the egg whites to stiff peaks; mid-way through add in one-third of the sugar; beat the egg yolks with the remaining sugar; gently fold the egg whites into the yolks; while still folding, gradually sprinkle in the flour until the mixture is well blended; on a rectangular jelly roll pan, place a piece of buttered and floured parchment paper; spread the batter to about a 1 cm (1/2″) thickness and bake at 220° C (425° F) for about 12 minutes; let cool.

Lemon Cheesecake

Ingredients 200g digestive biscuits (ginger nuts are good too) 100/60g butter 200/300g (medium fat) cream cheese 150ml double cream 75g icing sugar (caster sugar) juice of 1 lemon (or 2 if you really really really like lemon) Method You can add your own twist too by adding ginger or trying different fruits and juices. Put all the biscuits into a food bag hold the end and crush the biscuits with the end of a rolling pin or something.

Casserole Of Pheasant

Details Serves 4 Cook for 45 minutes Temerpature 200 C Ingredients 1 pheasant, plucked and trussed Salt and freshly milled black pepper 1 onion, chopped 8 button onions, peeled 1 tablespoon butter 1 tablespoon oil 1/2 pint good red wine 1/2 tablespoon butter, 1/2 tablespoon flour, combined to a paste 2 teaspoons sugar 8 button mushrooms, left whole Chicken stock Method Pre-heat the oven to gas mark 2 (3oo°F). Wipe the pheasant inside and out, then stuff the body cavity with the chopped onion (and the bird’s liver, if available), and season inside and out.

Preserved Lemon

Ingredients 5 Lemons 1/4 cup Salt; more if desired…. % I. (250 ccm) is about 1 cup 1 cinnamon stick 3 cloves 5 or 6 coriander seeds 3 or 4 black peppercorns 1 bay mrleaf freshly squeezed lemon juice if necessary Method If you wish to soften the peel, soak the lemons in lukewarm water for 3 days, changing the water daily. Quarter the lemons from the top to within 1/2″ of the bottom, sprinkle salt on the exposed flesh, and then reshape the fruit.

Shortbread

Ingredients 6 oz (175g) plain flour — 12 oz (39) 4 oz (110) Butter/ stork 8 oz (26) 2 oz (50 g)Caster sugar 4 oz (13) Oven 30 mins 150°C Method (add Custard powder for cruncier texture!) Butter should be soft and room temp, beat it before you add the sugar. Add the flour + don’t mix too much! Either roll & use a cutter or roll into a big sausage + slice.

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