I will be doing a couple of free cookery demos on Saturday 13 September in Lincoln - please do pop along if you can? Come for either or both... just turn up!
Locatioon - AGA Lincoln (I will cover cooking methods for all types of oven, so don't worry if you're not an AGA owner). Address: Outer Circle Rd, Lincoln LN2 4HU. Telephone 01522 538745.
11.30am - tapas
1.30pm - sweet treats & nibbles.
Each session will last about an hour, and it will be your job to polish off the dishes! Take home the recipes as well.
Here's what I will be cooking, including the recipes, if you want them in advance:
Mushrooms in Parsley Sauce
100ml/3.5 fl oz virgin olive oil
6 cloves garlic, minced
Half red chilli pepper or 2 dried cayenne peppers
1kg/2.25lb fresh white mushrooms, cleaned and
halved or quartered, depending on size
salt and pepper to taste
1 tbsp flour
For the Sauce
2 cloves garlic, minced
leaves from a small bunch of flat-leaf parsley, finely chopped
100ml/3.5 fl oz white wine
salt and pepper to taste
Mix the garlic, parsley, white wine, salt and pepper for the sauce in a small bowl and set aside.
Pour the olive oil into a casserole, add the garlic and cook gently until tender. Add the chilli pepper and mushrooms and increase the heat. Cook, stirring constantly, until the juice has been drawn out of the mushrooms. Season and continue to simmer over a moderately high heat for about 10 minutes, stirring occasionally, until the juice has evaporated.
Sprinkle the flour over the mushrooms and stir to blend well. Remove the pan from the heat and slowly add the sauce ingredients, making sure you incorporate them well.
Return the pan to the heat and bring to the boil, stirring all the time. Simmer for 5 minutes, until you have a fairly thick sauce; add a little water if you want to thin it down. Serve hot.
Chickpeas with Black Pudding in garlic and parsley
Half large onion, thinly sliced
1 clove garlic, finely chopped
2 tbsp finely chopped fresh parsley
25g/1oz sultanas, soaked in hot water for 15 minutes and drained
10g/0.25oz pine nuts
150g/5.5oz black pudding, fried and coarsely chopped
1 x 400g cooked chickpeas, drained and rinsed
Salt and pepper to taste
Put 2 tbsp olive oil in a saucepan over a low heat, then sauté the onion until it is just tender.
Add the garlic, parsley, sultanas and pine nuts and mix.
Add the black pudding and chickpeas and heat through, stirring all the time.
Season with salt and pepper
Transfer to a serving platter, drizzle with olive oil and serve immediately.
Lentil and Chorizo Stew
225g/8oz green or brown lentils, soaked overnight
75ml/2.5 fl oz virgin olive oil
1.5 tsp Spanish paprika
1 small green pepper, diced
1 small onion, peeled and diced
1 small ripe tomato, peeled and diced
1 bay leaf
3 cloves garlic
100g/3.5oz chorizo, or other spicy sausage, sliced
100g/3.5oz black pudding, sliced
1 small carrot, peeled and sliced
200g/7oz potatoes, peeled and sliced
Combine all the ingredients, except for the potatoes, in a heavy saucepan. Cover with cold water and bring to the boil. Reduce the heat and simmer for about 20 minutes.
Add the potatoes and continue to simmer for a further 20 minutes, or until the potatoes and lentils are tender.
Serve hot in individual earthenware dishes.
CHURROS (MEXICAN DONUTS)
1tsp vanilla extract
Rind of one lemon
3 free range eggs
6 tbsp butter
Veg oil, for frying
Quarter tsp salt
Caster sugar, for dusting
125g plain flour
Quarter tsp cinnamon (plus extra for dusting)
Place the water and the lemon rind in a heavy based saucepan and bring to the boil. Add the butter, salt and cook until the butter melts. Add the flour all at once with the cinnamon and vanilla, then remove the pan from the heat and stir rapidly until it forms the consistency of mashed potatoes. Beat in the eggs one by one using a wooden spoon. Mix until smooth. Heat oil (safely) until hot enough to brown a cube of bread in 30 seconds. Place batter in an icing bag with a wide star-shaped nozzle. Squeeze out 5 inch lengths directly into the oil. Make sure churros are 3-4 inches apart. You will need to fry in batches; don’t overload the oil. Cook until golden. You may need to turn. Drain on kitchen paper. Serve with sugar and cinnamon dusted over.
RHUBARB & ROSE SUGAR FOOL
4 or 5 rhubarb stalks
Approx 300 mls double cream
Rose sugar – 3 or 4 tbsp
Gently poach the chopped rhubarb in a little water. Meanwhile make the mint sugar by blitzing both mint and sugar together until the sugar is evenly green. Add to the stewing rhubarb. When the rhubarb is soft, set aside to cool. Gently whip the cream and then fold in the cooled rhubarb. Spoon into dishes. This pud improves with a little chill in the fridge.
110g/4oz caster sugar
110g/4oz plain flour, extra to dust
1 tsp baking powder
1 lemon, zest only
55g/2oz flaked almonds
1 free-range egg
Place all of the ingredients ingredients into a bowl and mix together well with floured hands. Form into a long cylinder 5cm/2in wide. Place the cylinder onto a baking sheet and place into the oven to bake for 15 minutes, or until golden and cooked through. Remove from the oven and, when it is cool enough to handle, slice into 1cm/½in rounds.