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Stuck for inspiration whilst we're all spending a little more time at home?Shortbread and ganache

The Catering team are on hand with the Imperial Recipe Club - a regular series of recipes that are designed to let you try new and interesting cooking adventures! 

Each fortnight, a member of our Catering team will post a video recipe of one of their favourite dishes for you to try at home. 

You can find the complete collection of recipes in full here, for you to follow along with. 

Recipes

Week 1 - Chocolate Ganache with Orange and Poppy Seed Shortbread

 

 

 

 

 

 

 

Chocolate Ganache pot with Orange & Poppy Seed Shortbread (serves 4-6)

Chocolate Ganache - serve in small ramekins
100g x 70% Cocoa Belgian chocolate
200ml x Double cream
5ml Vanilla Extract
3 tsp Cacao nibs
100g Fresh Raspberries

Instructions:
1. Break the chocolate into small pieces (1cm approx). Place into a bowl with the vanilla extract.
2. Bring the cream to the boil and pour over the chocolate. Cling film the bowl immediately and leave for 6-7 minutes.
3. Remove the cling film and stir the mixture until glossy and fully incorporated.
4. Divide between your serving dishes and sprinkle on the cacao nibs and raspberries. Place in the refrigerator for at least three hours.

Orange and Poppy Seed Shortbread
300g x Plain flour
200g x Room temperature Butter
100g x caster sugar-plus a little to sprinkle onto the shortbread when cooked
Zest from one orange
1 x beaten egg
50g x poppy seeds

1. Place the butter, sugar, flour & zest in a mixing bowl and mix until a smooth paste is formed. Divide into two equal halves.
2. Double layer cling film 45cm in length x 2.
3. Place the two halves of mixture onto the cling film and make a cylinder shape.
4. Roll the mix tightly up in the cling film and tie both ends. Chill until firm
5. When chilled either freeze one roll or continue with both for extra shortbread biscuits.
6. Remove the cling film and brush the chilled mix with egg mixture and roll in poppy seeds.
7. Cut into 7-10mm discs and place onto an oven tray lined with non-stick baking parchment.
8. Bake at 140C  in a pre-heated oven for 12-15 mins until slightly golden - they will firm up when cooled.
9. Sprinkle shortbread with caster sugar both sides.

Serve and enjoy!

Week 2 - Classic Minestrone Soup with Rosemary Focaccia

Classic Minestrone Soup with Rosemary Focaccia
(serves 4-6)

Classic Minestrone Soup
500g carrot
Three sticks of celery
Two medium onions
175g pasta (any)
Three cloves garlic-finely chopped
Two tins chopped tomatoes
Two tbsp tomato paste
1tr vegetable stock
150 ml olive oil
One bunch basil
Two tsp dried oregano
100g parmesan shavings

Instructions:
1. Dice the vegetables.
2. Place a large 4ltr pot over a medium heat and warm 100ml olive oil.
3. Add the vegetables and cook for around four to six minutes.
4. Add the garlic and oregano and cook for a further two minutes.
5. Stir in the tomato paste & chopped tomatoes and add the vegetable stock .Very gently simmer for 15-20 minutes.
6. Whilst that’s cooking, finely shred the basil.
7. Add the pasta to the soup and cook for a further 8-12 minutes until pasta is cooked - you may need to top up with a little water. Remove from the heat.
8. Add three quarters of the shredded basil, stir and leave to rest for 5 minutes.
9. Add salt & pepper to taste.
10. Serve with bread, parmesan, grilled chorizo and top with shredded basil and a drizzle of olive oil.

Rosemary Focaccia Bread
500g strong bread flour
75ml Olive oil
7g fast action dried yeast
3g salt
300ml warm water
One bunch rosemary

Instructions:
1. Place the flour in a mixing bowl and create a well in the middle.
2. Place the salt to one side of the flour and the yeast in the centre.
3. Pour in the warm water and olive oil.
4. Leave for 30-45 minutes until the yeast begins to bubble.
5. Stir the mixture to form a dough.
6. Knead the dough for 8-12 minutes until elastic and pliable. (Don’t add additional flour-it will come together after a few minutes)
7. Place in an oiled bowl covered with cling film and leave to prove until doubled in size. (Time will vary dependant on room temperature)
8. Once doubled in size, knock back the dough and shape to 2cm high.
9. Top with rosemary sprigs, olive oil and black pepper. Leave for a further prove until doubled.
10. After second prove firmly press your fingers down into the loaf and create indentations.
11. Drizzle with olive oil again and cook for 20-25 minutes.

Did you know? Minestrone shows up in cookbooks as far back as 30 AD. However, at its beginnings, there was no prescriptive recipe but rather used whatever vegetable were available - sometimes including beans and pulses. Tomatoes, however, have always formed a key part of its flavour. 

Tomatos are a food rarity as they contain more nutritional benefits after cooking. Though the vitamin C is eliminated, cooking substantially raises the levels of beneficial compounds called phytochemicals, including lycopene, the phytochemical that makes tomatoes red.

Week 3 - Bread and Butter Pudding

Straight from the Senior Common Room to your kitchen! This week Tony is recreating a favourite dessert from the SCR: Bread and Butter Pudding.

Milk Bread - makes one medium loaf
500g bread flour
350ml whole milk warmed to just above body temperature
7g dried fast-action yeast
15g sugar
2g salt
Butter to grease the loaf tin
2lb/900g loaf tin

1. Add all the dried ingredients into a bowl and pour in the milk - mix until fully incorporated.
2. Knead for ten minutes.
3. Place into the loaf tin and allow to prove until doubled in size.
4. Score the loaf and dust with a little flour.
5. Bake in an oven at 200c for 35-40 minutes. It will sound hollow when cooked.
6. Remove from tin and place on a cooling rack.

Custard
650ml whole milk
350 ml double cream
6 egg yolks
1.5 tbsp cornflour
100g caster sugar
1 vanilla pod

1. Deseed the vanilla pod and place in a saucepan with the milk and cream.
2. Bring to the boil then take off the heat and leave to steep for 15 minutes.
3. Mix the yolks, sugar and cornflour to a smooth paste.
4. Bring the milk mixture back to the boil and then pour half onto the yolk mixture.
5. Pour the hot yolk and milk mixture into the pan with the remaining milk mixture.
6. Cook on a low heat for 8-12 minutes until it becomes thickened and glossy.
7. Serve with your pudding.

Bread & Butter pudding - Serves 6-8
1.5ltr pie dish
10 slices of bread
3 whole eggs plus 1 yolk
100g butter plus some for greasing
50g caster granulated sugar
1tsp vanilla extract
100g sultanas
1tsp cinnamon powder
Nutmeg
400ml whole milk
50ml double cream

1. Grease the pie dish with butter.
2. Spread the bread with butter then cut into triangles.
3. Layer the dish with bread, sprinkle with cinnamon and sultanas. Repeat another layer.
4. Mix the eggs, yolk, sugar and vanilla extract to a smooth paste.
5. Boil the cream and pour onto the egg mixture and stir thoroughly.
6. Pour egg/milk mix onto the buttered and spiced bread.
7. Grate nutmeg over the pudding and allow to rest for 45minutes.
8. Bake at 160c for 30-30 minutes.
9. Serve with fresh warm custard.

Enjoy! Thank you to Farzana Shakoor and Gwen Mott who requested this week's recipe. 

Week 4 - Homemade Gnocchi with Taleggio Cheese and Roasted Chestnut Mushrooms & Asparagus

Imperial Recipe Club #4

Level up your culinary skills and learn how to make your own homemade gnocchi! Tony takes us through this delicious dish from scratch, lightly tossed in taleggio cheese and topped with roasted asparagus and chestnut mushrooms.

 

Homemade Potato Gnocchi

(serves 6 - 8) 

Potato Gnocchi Ingredients

2kg Floury potatoes (Maris Piper or King Edwards)
300g Strong flour (+extra for dusting - 100g flour for every 500g of cooked and peeled potatoes)
3 Egg yolks (1 yolk for every 500g or part thereof of cooked and peeled potatoes)
Whole nutmeg for grating
Salt and pepper

Instructions:

  1. Wash, dry and pierce the potatoes all over and bake for 45 - 55 minutes until soft on the inside.
  2. Allow potatoes to cool slightly-around five minutes. Then scoop out the flesh.
  3. Pass the potato flesh through a sieve or fine grater and weigh (should be 1 - 1.3kg).
  4.  Place potato on worktop or large tray, sieve over the required flour place on the yolks season with salt and pepper and grate over a few pinched of nutmeg.
  5. Mix into a smooth dough, divide into six pieces and roll until 2cm wide long strips - you may need to cut the strips in half if it's too long. Use more flour to ensure the dough doesn’t stick.
  6. Cut the strips into 2.5cm pieces and shape to your preference.
  7. Chill for a couple of hours.
  8. Bring a large pan of water to the boil and add couple pinches of salt.
  9. Add the gnocchi to the water and boil for 2-3 minutes. They float when they're ready.
  10. Remove from the water and coat in your chosen sauce and accompaniments.

Gnocchi with Taleggio Cheese and Roasted Chestnut Mushrooms & Asparagus

(Serves 4 - 6)

Ingredients

1 kg Gnocchi
200g Taleggio cheese (peeled and torn into around 1cm pieces)
100g Pancetta (10 rashers)
250g Chestnut mushrooms (washed & dried- if large, cut in half)
150g Asparagus
20g Pine nuts (toasted)
1 Clove garlic (finely chopped)
150g Baby spinach (washed & dried)

Instructions

  1. Bring a large pan of water to the boil with a couple pinches of salt.
  2. Lay the pancetta on an oven tray lined with baking parchment and cook for 7 - 9minutes until crisp. Set aside on kitchen paper to absorb the excess fat.
  3. Using the hottest setting, heat a large frying pan for five minutes and then cook the asparagus for around two minutes until just cooked and slightly charred, place on a plate and drizzle with a little olive oil and season with salt and pepper.
  4. Coat the mushrooms in olive oil and chopped garlic. Season and roast at 180°C for 8 - 10 minutes. Set aside.
  5. Place half the Taleggio in a medium-sized pan on a gentle heat to slowly melt.
  6. Place the gnocchi in the boiling water and cook for 2 - 3 minutes. They float when cooked.
  7. Put the asparagus on the mushroom tray and place in the oven at 180°C (whilst gnocchi is cooking).
  8. When the gnocchi is cooked, put into the melted cheese pan, add the spinach, mushrooms and remaining cheese. Drizzle with olive oil, season generously and stir.
  9. Divide between your serving dishes. Top with crispy pancetta, toasted pine nuts, asparagus and a little olive oil.
Serve & enjoy!

Week 5 - Vegan Tempeh Laksa

Imperial Recipe Club 5 - Vegan Tempeh Laksa

Tony gets us into the summery mood with this zesty, aromatic Vegan Tempeh Laksa. Perfect for the hot weather!

 

Vegan Tempeh Laksa

Ingredients

400g thick rice noodles (350g cooked according to pack instructions then refreshed in cold water and 50g deep fried if required)
300g Tempeh (cut into 1ck discs/slices)
1 x aubergine
3 x field mushrooms
1 x butternut squash (peeled and diced into 2cm cubes)
3 x medium carrots (cut into ribbons with vegetable peeler)
100g Baby corn (cut in two lengthways)
100g Sugar snaps
2 x red peppers (cut into quarters)
5 x cloves of garlic
4 x star anise
4 x limes
1 x bunch spring onion washed and thinly sliced
1 x bunch Thai basil shredded
2 x red chilli thinly sliced
150ml dark soy sauce
100ml sesame oil
100ml vegetable oil
Salt for seasoning

Broth

800ml Coconut Milk
800ml Vegetable stock
3 - 5 star anise (Dependant on size)
1 x stick lemon grass finely sliced
50g ginger peeled and slices
1 x red chilli
1 x  clove of garlic peeled and thinly sliced
1 x lime zest-peelings not grated
100g Miso paste

Broth instructions

  1. Heat a tablespoon of sesame oil in a medium sized pot over a mid-high heat
  2. Add the star anise and pan roast for a minute or two
  3. Add the lemongrass, garlic, chilli , lime peel and ginger stir and fry for one minute
  4. Add the coconut milk and vegetable stock and gently simmer for 45 minutes
  5. Once the flavours have infused stir in 100g of miso paste and leave aside for 45 minutes without heat.
  6. Strain the broth and bring back to a simmer when required for Laksa.

Laksa components instructions

All the components are prepped and when required heated together for a few minutes ready to build the bowl.

Tempeh

  1. Finely dice one clove of garlic and mix it with the juice of one lime, 75 ml sesame oil and 50ml soy sauce. This is the marinade.
  2. Place the cut Tempeh in a dish and pour the marinade over the tempeh.
  3. Chill for a couple of hours to allow the flavours to infuse.
  4. Bar grill or pan fry the Tempeh for a couple of minutes each side.
  5. Set aside until required.

Butternut squash

  1. Spread the diced squash over a baking tray season with salt, add four cloves pf peeled garlic (whole) coat in vegetable oil, add the star anise
  2. Roast at 200°C for 20 minutes.
  3. Set aside until required.

Blanched vegetables

  1. Bring a medium pan of boiling water to the boil-add a teaspoon of salt.
  2. Cook the sugar snaps, baby corn and carrot ribbons for two minutes.
  3. Strain off and run under a cold tap until completely cooled.
  4. Set aside until required.

Mushrooms

  1. On the highest heat dry roast in a pan or bar grill the mushrooms for 2-3 minutes each side-until softened.
  2. Set aside and drizzle over little sesame oil and soy sauce.
  3. Slice and set aside until required.

Red peppers

  1. Spread over a baking tray season with salt and coat in a little vegetable.
  2. Roast at 200°C for 15 minutes.
  3. Set aside until required.

 Aubergine

  1. Slice the aubergine into 1cm discs and sprinkle with salt on both sides.
  2. Leave for 20 minutes –the salt draws out water.
  3. Rinse off under a cold tap and the dry slices with kitchen paper.
  4. Bar grill or dry roast in a hot pan until charred on both sides.
  5. Set aside and drizzle with soy sauce and a little vegetable oil.

Fried rice noodles

  1. Heat around 30mm depth of vegetable oil in a pan and fry 50g dried rice noodles until they puff up-30-40 seconds
  2. Remove and place on kitchen paper to drain of excess oil.
  3. Set aside until required

Assembling the Laksa

  1. Heat the broth up to a simmer
  2. Place the Tempeh, aubergine, peppers, squash, mushrooms and blanched vegetables onto a large oven tray and heat for three - four minutes-not cooking just heating through.
  3. Place a handful of noodles into your bowl and pour over 3-400ml broth.
  4. Add  around three tsp of coriander, one tsp Thai basil and then all the other warm components.
  5. Top with spring onion, chilli slices, crispy noodles and a drizzle of sesame oil.

Week 6 - Duck Rillettes

Imperial Recipe Club #6

Spice up your picnics this summer season with this delicious duck rillette recipe. Packed full of zesty, aromatic flavour and best served chilled, Tony takes us through different ways to serve and present this mouth-watering French dish.

 

 

 

4 x Duck legs
300ml duck fat
1 tbsp sea salt
3 bay leaves  plus a few for garnish
2 tsp black peppercorns
6 x cloves
1 x whole nutmeg for grating
6 x Star anise
2 x celery sticks (washed and chopped)
1 bunch of thyme
4 garlic cloves peeled
½ teaspoon cayenne
½ tsp paprika
The peel from half a large orange (strips, not grated)
1 x baguette
2 x small onions peeled
100g butter
1 x jar of baby gherkins (Cornichons)

For this recipe you will need a medium size pie dish, a tray to toast the bread and some tin foil. Serving vessels.

Instructions

  1. Grate a good dusting of nutmeg over the base of the pie dish, add a pinch of cayenne, ½ tsp salt, large pinch cracked black pepper, six star anise, six cloves the whole peeled garlic and orange peel.
  2. Place the duck legs into the dish, sprinkle with more salt, cracked pepper, grated nutmeg, pinch of cayenne and rub it all in.
  3. Place the onions and celery around the duck, pour over the fat and top with the thyme-leave a little thyme for garish.
  4. Cover the dish with foil and bake for 3 hrs at 145C or until the meat fall of the bone.
  5. When cooked remove the foil and allow to cool for five minutes-its needs to be cool enough to handle with your fingers.
  6. Strain off the cooking fat and disregard set aside.
  7. Remove the skin form the legs and disregard, pick all the meat from the bones and place into a bowl.
  8.  Continue to shred the meat until its fine, add half the cooking fat, grate with nutmeg, a small pinch of cayenne and more seasoning.
  9. Place into your serving vessels, pour over some more fat 3mm deep and add some bay leaves, thyme and star anise for garnish. Refrigerate overnight.
  10. To serve: thinly slice (75mm) half the baguette and toast both sides. Sprinkle some paprika onto the rillettes and serve with the baby gherkins bread, butter and toast.

Week 7 - Coconut Macaroons

Imperial Recipe Club 7 - Coconut Macaroons

Tony shows us an easy recipe for irresistible coconut macaroons, drizzled with chocolate - perfect for the sunny weather!

Coconut Macaroons


Ingredients

Base mix

200g desiccated coconut
200g caster sugar
2 x tbsp. plain flour
2 tsp vanilla extract
4 x egg whites

Toppings/flavours

50g dark chocolate
50g pistachio nuts-chopped
15 glace cherries-chopped
25g freeze dried strawberry crisps

You will need non-stick grease proof parchment, disposable piping bag, cling film and a preheated oven at 160°C. 

Instructions

  1. Mix all the dried ingredients for the base mixture and then stir in the egg white and vanilla.
  2. Divide mixture between three (make one a little larger) add ¾ of the pistachios and ¾ of the cherries to the slightly smaller two mixtures and stir thoroughly.
  3. Line a large baking tray with non stick parchment paper and divide the mixtures into slightly smaller than gold ball sizes. Wet hands with a little water to minimise sticking.
  4. Using a fork, rough up the outside of the raw macaroons and then bale for 14-16 minutes until golden brown-allow to cool.
  5. Place the chocolate in the piping bag and seal tie with cling film, place in a cup and then cover with just below boiling point water. Steep for five minutes
  6. Once chocolate has melted top the macaroons with the remainder of their respective flavours-adding strawberry crisps to the pistachio ones or whatever you prefer.
  7. Cut a small hole in the tip of the piping bag and drizzle over the cooled and topped macaroons.

Once chocolate has cooled enjoy!

 

Week 8 - Seared Teriyaki Tuna with Stir Fried Udon Noodles

Recipe Club 8 - Seared Teriyaki Tuna

Development Chef, Atesh, shows us how to cook delicious teriyaki tuna with udon noodles.

Seared Teriyaki Tuna with Stir Fried Udon Noodles

(serves 1)

Ingredients

1 x tuna steak (150 - 180g)
2 tbsp Teriyaki sauce
1 - 2 tbsp lime juice
100g carrots
½ red pepper
30g mangetout
50g baby corn
30ml sunflower oil
30g ginger
1 tbsp fresh coriander
200g udon noodles
Pinch of salt and pepper

Instructions

  1. Combine the teriyaki sauce with minced ginger and lime juice, rub into tuna, then marinate for 15 minutes.
  2. Drain and cook on a hot pan for 1 minute each side for a rare tuna.
  3. Heat a small pot of water with a pinch of salt, once water is boiling cook udon noodles for 2-3 mins. Drain and keep aside.
  4. Wash, peel and slice all vegetables and chop coriander and ginger.
  5. Drain and cook the tuna on a hot pan for 1 minute each side for a rare tuna, take off the pan and leave tuna to rest.
  6. In the same frying-pan, add a dash of oil and stir-fry ginger, pepper, carrots, mangetout and baby corn for about 1-2 minutes. Stir in udon noodles and the remaining teriyaki sauce with the lime juice and toss well until hot, then add the chopped coriander.
  7. Serve immediately with tuna.

 

Week 9 - Eastside Bar's 'Bucket of Bones'

 

Eastside Bar's 'Bucket of Bones'

Ingredients

  • 400g of Pork Ribs
  • 200g of Chicken Wings
  • Quarter of a Red Cabbage
  • 1x White Onion
  • 2x Carrots
  • 50g of Yoghurt
  • 50g of Mayonnaise
  • 100ml of BBQ sauce
  • 20g of Honey
  • 50g of Sweet Chilli Sauce
  • Salt
  • Pepper
  • Mixed Dried Herbs
  • 300g of Sweet Potato
  • 25ml of Oil
  • Dried Chilli

Method

1) In a bowl rub the pork ribs with half of the chillies, some dried herbs, salt and pepper. Do the same with Chicken Wings.

2) Next marinate the ribs with honey and BBQ sauce and leave on a side for an hour. Repeat the process with chicken wings but do not use the honey, instead add sweet chilli sauce. Leave both in a fridge for an hour to rest. Later cover with tin foil and bake in the oven in 150 degrees for 2 hours (wings for around 45 minutes).

3) In the meantime peel the potatoes, was them and slice into chips. In a bowl mix oil, salt and pepper and sweet potatoes. Transfer onto a baking tray and bake for 45 minute (same as chicken wings).

For the coleslaw slice the red cabbage, onion and grate the carrots. Mix in a bowl with salt, pepper, dried herbs, mayonnaise and yoghurt.

When time is up, check the meat. It should be tender and fall off the bone with ease.

Plate up with potato chips and coleslaw and enjoy.

Week 10 - Goan Style Chicken Curry with Homemade Naan Bread

 

Goan Style Chicken Curry with Homemade Naan Bread

Chicken Curry Ingredients

  • 500g Diced Chicken
  • 200ml Plain Yoghurt
  • 15g Cardamon 
  • 15g Cumin Seeds 
  • 20g Chilli Powder 
  • 400ml Coconut Milk 
  • 50ml Cooking Oil 
  • 50g Curry Powder 
  • 50g Garlic 
  • 250g White Onions 
  • 20g Ginger Powder 
  • 15g Garlic Powder 
  • 50g Almonds Ground 
  • 15g Sea Salt 
  • 20g Cracked Black Pepper 
  • 400g Chopped Tomato 

Method

  1. Marinade chicken with yoghurt and leave in a fridge for 2 hours.
  2. In a pan warm oil and add all the spices to infuse.
  3. Add onions and fry for 15 minutes until soft (if too dry add water).
  4. Add tomatoes and coconut milk.
  5. In the meantime, transfer the chicken into a baking tray and bake for 25 minutes on 160C.
  6. Add almonds to the sauce.
  7. When chicken is fully cooked mix with the sauce and serve with rice and naan bread.

Naan Ingredients

  • 250g Strong Bread Flour 
  • 150ml Lukewarm Milk 
  • 6g Salt 
  • 6g Dried Yeast 
  • 10g Mixed Herbs 
  • 10ml Olive Oil 

Method

  1. Put the flour, salt and yeast in a bowl.
  2. Add milk and mix with fingers until smooth and dough does not stick to the bowl.
  3. Tip the dough out onto oiled surface and knead for 6 minutes until smooth and elastic. Move to a bowl and cover with damp cloth for an hour.
  4. After an hour tip it out on floured surface, knock back and fold in the herbs.
  5. Cut the dough into 4 and shape into balls.
  6. Roll out each ball and cover for 30 minutes.
  7. Heat a pan and fry each naan for 2 minutes on each side. Serve warm with curry.

 

 

Week 11 - Hush Puppies & Cauliflower Burger with Pumpkin Fries

 

Hush Puppies & Cauliflower Burger with Pumpkin Fries

 

Hush Puppies Ingredients
  • 100g cornmeal or polenta
  • 100g plain flour
  • 1tsp salt
  • 1tsp paprika
  • 1/2tsp chilli powder
  • 50g grated cheese
  • 150ml buttermilk
  • Oil for frying
  • 1 egg
  • 1 tsp garlic powder
 Method
  1. Warm the oil in a pan on medium heat
  2. In a bowl mix together cornmeal, flour, salt, chilli powder, garlic powder and cheese.
  3. Mix in egg and buttermilk with the rest
  4. With a spoon form a small ball from the mix and deep fry for 2 minutes on each side until golden brown
  5. Serve with a sauce of your choice
Cauliflower Burger & Pumpkin Fries Ingredients
  • 1 cauliflower sliced into steaks
  • 2 eggs
  • 200g plain flour
  • 4 brioche burger buns
  • 1 small pumpkin
  • 1tsp cajun spice
  • 1tsp salt
  • 1tsp paprika
  • 1tsp garlic powder
  • 1tsp oregano
  • 1tsp mixed dried herbs
  • Oil for frying
  • 1tsp chilli powder
  • 50ml milk
Pumpkin Fries Method
  1. Cut the pumpkin into quarters
  2. Remove the seeds from inside
  3. Cut the pumpkin into fries or small wedges
  4. Coat the pumpkin in oil, ½ a teaspoon of salt and ½ teaspoon of chilli powder
  5. Transfer to baking tray and bake for 20 minutes at 200°C

Cauliflower Burger Method

  1. In a bowl mix together flour, remaining chilli powder, cajun spice, paprika, garlic powder, oregano and mixed herbs
  2. In a separate bowl whisk together eggs and milk
  3. Heat up oil in a frying pan on medium
  4. Coat cauliflower steak in the flour mix, then in egg mix and again in flour mix
  5. Fry the steaks in oil for 4 minutes on each side
  6. Transfer the cauliflower to an oven tray and bake for 15 to 20 minutes until soft
  7. Serve in a brioche bun with BBQ sauce and pickled onions or gherkins

 

Week 12 (Festive Edition!) - Orange-Scented Cranberry & Macadamia Nut Fudge w/ Mulled Wine Syrup

Orange-Scented Cranberry & Macadamia Nut Fudge w/ Mulled Wine Syrup

 
Fudge Ingredients
  • 400g Dark chocolate 70% cocoa
  • 397g Tin Condensed milk
  • 100g Chopped Dried Cranberries
  • 100g Toasted and chopped macadamia nuts
  • 75g Salted butter
  • Zest from one large orange
  • ½ teaspoon vanilla extract 
 
Optional Toppings
  • Candied silver balls
  • Cocoa nibs
Method

1. Break the chocolate into pieces and place in a heavy based saucepan add the butter and condensed milk.
2. On a very low heat (minimum), gently melt the ingredients and stir until fully mixed. This can take around 20 minutes; if it's too hot, it will burn and separate.
3. Add the nuts, cranberries, zest & vanilla and stir until evenly distributed.
4. Spread the mixture into a shallow dish (pie dish/baking tray) approx. 9”x9” lined with baking parchment. and smooth over with the back of a wet spoon.
5. Chill overnight and then top with your chosen items if you decide to.
6. Cut into strips around 2 - 3cm wide and then into squares.

Mulled Syrup Ingredients
  • 250g Caster sugar
  • 8 x star anise
  • 8 x cloves
  • 4 x cinnamon sticks
  • 2 x lemons (peeled & juiced)
  • 2 x Oranges (peeled & juiced)
  • 600ml water 

You'll also need a 400ml Kilner jar or plastic container with a sealed lid.

Method

1. Add the sugar, spices, and water to the a pan. Bring to a simmer.
2. Add the peel and juices then simmer for 40 minutes or until reduced by 1/3.
3. Decant into the jar and seal. If it doesn’t all fit, simmer it for a little longer!
4. Store in a fridge until required. 

How do I make mulled wine?

Ingredients

1 x Bottle red wine
200ml mulled wine syrup mix
200ml orange juice 

Method

1. Heat red wine & orange juice until just below boiling.
2. Add the mulled wine syrup and stir and serve. 

 

 

 

 

Week 13 - Celeriac, Hazelnut & Truffle Soup with Rosemary & Mushroom Scones

 

Celeriac, Hazelnut & Truffle Soup served with Homemade Vegan Rosemary & Mushroom Scones


Soup ingredients
  • 1 tbsp olive oil
  • 1 chopped onion
  • 500g chopped celeriac
  • 1 chopped potato
  • 1 clove garlic
  • 1 tsp thyme
  • 1 tsp rosemary
  • 1 tsp oregano
  • 1l vegan stock
  • 50ml oat milk/soy milk
  • Salt and pepper to taste
  • 50g roasted hazelnuts
  • 2 tbsp truffle oil
Method
  1. In a saucepan, heat the oil and add onion and herbs. Cook for 8 minutes; they shouldn't need to colour but must soften.
  2. Mix in the garlic, potato and celeriac. Fry for 2 minutes than add stock, seasoning and simmer for 30 minutes.
  3. In the meantime, prepare the oat milk. In a bowl, mix 3 tablespoons of oats and 2 dates with 500ml of warm water. Set aside for 25 minutes. Later blend together and pass through a sieve.
  4. When the vegetables in the soup are soft, add truffle oil and blend.
  5. Finish off by adding the homemade oat milk and serve with grated hazelnuts on top.
Scones ingredients
  • 200g self raising flour
  • 50g spelt flour
  • 175ml of homemade oat milk
  • 6 chestnut mushrooms
  • 1 tsp rosemary
  • Pinch of salt
  • Flour for dusting
Method
  1. In a bowl mix flour, salt, mushroom and rosemary together.
  2. Slowly add milk. Mix the dough gently until all the flour is gathered from the bowl walls.
  3. Tip out on floured surface and roll out with a rolling pin. The dough should be 2cm high.
  4. Cut out 6 scones and transfer to a baking tray.
  5. Bake for 20 minutes in 220°C.

Pancake Day!

Pancake Day in Halls 2021

Ingredients
  • 300g self-raising flour
  • 300ml milk
  • 2 eggs
  • 200ml vegetable oil
  • 150g caster sugar
  • 2 lemon wedges

Method

1. Whisk the milk and eggs together
2. Gently whisk the egg mixture into the flour in a large mixing bowl
3. Heat a non-stick frying pan to medium heat
4. Add enough oil to cover the base of the pan and, when hot, pour out into a bowl so you can reuse this for your next pancake (this removes any excess oil to ensure there aren't any splashes.)
5. Pour in a spoonful of your mix. No need to be fussy - they'll vary in size.
6. Let the mixture cook until you see bubbles forming - normally 1 - 2 minutes.
7. Flip over and cook for another 45 seconds
8. Add a lemon wedge, sugar, Nutella or whatever