Thursday, May 31, 2018

Peanut Butter Cheesecake

 For the base
50g butter
175g pack peanut cookies
 For the filling
5 gelatine leaves
500g tub ricotta
175g smooth peanut butter
175g golden syrup
150ml milk
 To decorate
270ml pot double cream
2 tbsp soft brown sugar
1 bar peanut brittle, crushed

   1. Oil and line a 20cm round loose- bottomed cake tin with cling film, making it as smooth as possible. Melt the butter in a pan. Crush the biscuits by bashing them in a bag with a rolling pin, then stir them into the butter until very well coated. Press the mixture firmly into the base of the tin and chill.
   2. Soak the gelatine in water while you make the filling. Tip the ricotta into a bowl, then beat in the peanut butter and syrup. Ricotta has a slightly grainy texture so blitz until smooth with a stick blender for a smoother texture if you prefer.
   3. Take the soaked gelatine from the water and squeeze dry. Put it into a pan with the milk and heat very gently until the gelatine dissolves. Beat into the peanut mixture, then tip onto the biscuit base. Chill until set.
   4. To freeze, leave in the tin and as soon as it is solid, cover the surface with cling film, then wrap the tin with cling film and foil.
   5. To defrost, thaw in the fridge overnight.
   6. To serve, carefully remove from the tin. Whisk the cream with the sugar until it holds its shape, then spread on top of the cheesecake and scatter with the peanut brittle.

Wednesday, May 30, 2018

BBQ Drumsticks With Slaw

8 chicken drumsticks
150ml barbecue sauce
   for the slaw
1 large carrot, grated
½ white cabbage, shredded
1 red onion, thinly sliced
6 tbsp salad cream
crusty bread, to serve

   1. Heat oven to 200C/180C fan/gas 6. Slash the chicken with a sharp knife and toss with the barbecue sauce in a roasting tray. Season with black pepper and roast for 45 mins, basting every 15 mins with the sauce from the tray, until sticky and cooked through.
   2. Meanwhile, make the slaw. Mix all the vegetables together in a large bowl, then toss through the salad cream and some seasoning. When the chicken is cooked, serve with the slaw and some crusty bread, if you like.

Tuesday, May 29, 2018

Baked Buffalo Chicken Wings

3 garlic cloves, crushed
2 tbsp olive oil
3 tbsp cider vinegar
1 tbsp paprika
1 tbsp worcestershire sauce
2 tsp celery salt
4 tbsp pepper sauce
3 tbsp honey
1½ kg chicken wing, halved at the joint

   1. In a large bowl, mix together the garlic, olive oil, cider vinegar, paprika, worcestershire sauce, celery salt, hot sauce, honey and a couple of cracks of black pepper. Add the chicken wings and toss around to make sure theyre fully covered in the marinade. If you have time, leave the wings to marinate for a couple of hours in the fridge or ideally overnight.
   2. Heat oven to 180C/160C fan/gas 4. Drain and reserve the marinade, then spread the wings out on a very large baking tray. Bake for 30 mins, then pour off the excess oil, add the reserved marinade and toss well. Increase oven to 200C/180C fan/ gas 6. Return to the oven and cook for a further 30 mins, tossing a few times to coat in the glaze as they cook. They should be sticky and glazed with most of the marinade evaporated. Serve on a large platter alongside other party snacks.

Monday, May 28, 2018

Sweet Chilli Dogs

4 fat sausages (sweet chilli if you can get them)
2 onions, red, white or one of each
4 tbsp sweet chilli sauce
2 tbsp tomato purée
4 hot dog buns

   1. Heat oven to 220C/200C fan/gas 7. Spread the sausages in a roasting tin and cook for 20-25 mins, turning, until golden and cooked through.
   2. Meanwhile, fry the onions in a splash of oil over a high heat until almost softened and browning. Stir in the sweet chilli sauce and tomato purée with some seasoning and cook for 1 min more.
   3. Split the hot dog buns, add a spoonful of the sweet chilli onions, top with a sausage, then a spoonful more onions.

Friday, May 25, 2018

BBQ Pulled Pork

2½ kg boneless pork shoulder, skin removed
3 tbsp olive oil
2 tsp Spanish paprika (pimentón)
2 tsp mustard powder
1 tsp garlic salt
1 tsp onion salt
1 tbsp liquid smoke (optional, see tip, below)
16 brioche buns

   1. Heat oven to 150C/130C fan/gas 2. Rub the pork with 2 tbsp of the olive oil. Heat a large non stick pan until very hot and sear the pork on all sides until golden brown.
   2. Place the meat on a wire rack in a roasting tin. Mix the paprika, mustard powder, garlic and onion salt and some black pepper with the liquid smoke, if using. Brush all over the meat.
   3. Add 1 cup of water to the roasting tin, cover very tightly with foil and cook for 5 hrs or until almost falling apart.
   4. Drain the juices from the meat into a measuring jug. Shred the pork using 2 forks, discarding the fat.
   5. Skim off the fat from the juices. Mix 125ml of the juices with 4 tbsp BBQ sauce (see recipe in "goes well with") and pour over the meat. Keep warm until serving or reheat.
   6. To assemble, pile the meat into the halved brioche buns, spoon over the BBQ sauce, top with coleslaw and pickles and sandwich together.

Thursday, May 24, 2018

New York Cheesecake

 For the crust
85g butter melted, plus extra for tin
140g digestive biscuit, made into fine crumbs
1 tbsp sugar, granulated or golden caster
 For the cheesecake filling
3 x 300g/11oz pack Philadelphia cheese or other full-fat soft cheese
250g golden caster sugar
3 tbsp plain flour
1½ tsp vanilla extract
finely grated zest of 1 lemon (about 2 tsp)
1½ tsp lemon juice
3 large eggs, plus 1 yolk
284ml carton soured cream
 For the soured cream topping
142ml carton soured cream
1 tbsp golden caster sugar
2 tsp lemon juice

   1. Position an oven shelf in the middle of the oven. Preheat the oven to fan 160C/conventional 180C/gas 4. Line the base of a 23cm springform cake tin with parchment paper. For the crust, melt the butter in a medium pan. Stir in the biscuit crumbs and sugar so the mixture is evenly moistened. Press the mixture into the bottom of the pan and bake for 10 minutes. Cool on a wire rack while preparing the filling.
   2. For the filling, increase the oven temperature to fan 200C/conventional 240C/gas 9. In a table top mixer fitted with the paddle attachment, beat the soft cheese at medium-low speed until creamy, about 2 minutes. With the mixer on low, gradually add the sugar, then the flour and a pinch of salt, scraping down the sides of the bowl and the paddle twice.
   3. Swap the paddle attachment for the whisk. Continue by adding the vanilla, lemon zest and juice. Whisk in the eggs and yolk, one at a time, scraping the bowl and whisk at least twice. Stir the 284ml carton of soured cream until smooth, then measure 200ml/7fl oz (just over 3⁄4 of the carton). Continue on low speed as you add the measured soured cream (reserve the rest). Whisk to blend, but dont over beat. The batter should be smooth, light and somewhat airy.
   4. Brush the sides of the springform tin with melted butter and put on a baking sheet. Pour in the filling - if there are any lumps, sink them using a knife the top should be as smooth as possible. Bake for 10 minutes. Reduce oven temperature to fan 90C/conventional 110C/gas 1⁄4 and bake for 25 minutes more. If you gently shake the tin, the filling should have a slight wobble. Turn off the oven and open the oven door for a cheesecake thats creamy in the centre, or leave it closed if you prefer a drier texture. Let cool in the oven for 2 hours. The cheesecake may get a slight crack on top as it cools.
   5. Combine the reserved soured cream with the 142ml carton, the sugar and lemon juice for the topping. Spread over the cheesecake right to the edges. Cover loosely with foil and refrigerate for at least 8 hours or overnight.
   6. Run a round-bladed knife around the sides of the tin to loosen any stuck edges. Unlock the side, slide the cheesecake off the bottom of the tin onto a plate, then slide the parchment paper out from underneath.

Wednesday, May 23, 2018

Basic Yankee Bread Stuffing

1 pound ground pork sausage
1 tablespoon butter
6 stalks chopped celery
2 onions, chopped
2 (1 pound) loaves day old white bread, torn into small pieces
1 1/2 teaspoons sage seasoning mixture
salt and pepper to taste
2 eggs, lightly beaten
1 cup chicken broth

   1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
   2. Place pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
   3. Melt the butter in a large saucepan over medium heat. Place the celery and onions in the saucepan and slowly cook and stir until tender.
   4. Mix together the sausage, celery, onions, bread, sage, salt and pepper in a large bowl.
   5. Pour the eggs and chicken broth into the mixture. Use more broth if needed. The stuffing should be moist, not mushy.
   6. Press the mixture into the baking dish. Bake 1 hour in the preheated oven or until the top is brown and crisp.

Monday, May 21, 2018

Funeral Potatoes

8 tablespoons (1 stick) salted butter
One 28- to 32-ounce bag frozen shredded hash brown potatoes
1 medium onion, finely diced
1/4 cup all purpose flour
1 cup milk
2 cups low sodium chicken broth
kosher salt and freshly ground black pepper
1 1/2 cups grated Monterey Jack cheese
1 cup sour cream
1/2 cup grated sharp Cheddar
2 cups kettle cooked potato chips
1/4 cup grated Parmesan

   1. Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon of the butter. Take the potatoes out of the freezer while you are preparing the rest of the ingredients.
   2. Heat a large, deep skillet over medium-high heat, then melt 6 tablespoons of the butter in it. Add the onions and cook, stirring occasionally, until the onions start to soften, 3 to 4 minutes. Sprinkle the flour over the onions and stir to incorporate. Cook for a minute or 2 to cook out the raw flour, but do not let it color. Whisk in the milk, making sure to get out all the lumps. Add the broth and whisk again if there are still lumps. Bring the mixture to a simmer and allow it to thicken, about 3 minutes. Season to taste with salt and pepper. Turn off the heat and stir in the Monterey Jack, sour cream and Cheddar. Add the hash brown potatoes and mix everything together. Transfer the mixture to the prepared baking dish.
   3. Melt the remaining 1 tablespoon butter in a small pan. Put the potato chips and Parmesan in a bowl and crush the potato chips. Pour in the melted butter and toss to coat. Sprinkle the crumbs over the top of the potatoes.
   4. Cover with foil and bake for 20 minutes, then remove the foil and continue baking until golden brown on top and bubbling around the edges, about 15 minutes more. Let rest for 15 minutes before serving.

Saturday, May 19, 2018

Goat Cheese Arugula Penne

5 1/2 ounces goat cheese
2 cups coarsely chopped arugula, stems included
1 cup quartered cherry tomatoes
1/4 cup olive oil
2 teaspoons minced garlic
1/2 teaspoon ground black pepper
1/2 teaspoon salt
8 ounces penne pasta

   1. Cook pasta in a large pot of boiling salted water until al dente.
   2. Crumble goat cheese into a large serving bowl. Add arugula, cherry tomatoes, olive oil, garlic and salt and pepper.
   3. Drain pasta, and toss with goat cheese mixture.

Friday, May 18, 2018

Dakotas Texas Style Chili

4 slices bacon, chopped
2 onions, chopped
8 cloves garlic, chopped
2 teaspoons dried oregano
1 teaspoon cayenne pepper
3 tablespoons paprika
1/3 cup chili powder
1 tablespoon cumin
4 pounds boneless beef chuck or rump, cut into 1/2-inch cubes
4 3/4 cups water1 (12 fluid ounce) can beer
4 canned Chipotle peppers in adobo sauce, seeded and minced
2 tablespoons cornmeal

   1. In a heavy pot or Dutch oven, cook bacon over medium heat until crispy, stirring occasionally. Drain off excess grease, leaving enough to coat the bottom of the pan. Add onions and garlic, cook and stir until the onions are tender. Season with oregano, cayenne pepper, paprika, chili powder and cumin. Cook and stir for about 30 seconds to toast the spices.
   2. Stir in the beef, water, beer, chipotle peppers and cornmeal, bring to a boil. Reduce heat to low and simmer, uncovered, until beef is tender, 2 1/2 to 3 hours.

Wednesday, May 16, 2018

Baked Nashville Hot Chicken Breasts

1 quart water
1/4 cup salt
1/4 cup white sugar
1/4 cup hot sauce
4 skinless, boneless chicken breast halves, cut into strips
1 cup all purpose flour
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
3 tablespoons vegetable oil
1 tablespoon cayenne pepper
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon white sugar
1/4 teaspoon garlic powder
cooking spray

   1. Mix water, 1/4 cup salt, 1/4 cup sugar and hot sauce together in a large bowl until sugar and salt are dissolved into the brine. Place chicken pieces in the brine and refrigerate, 30 minutes to 1 hour. Pour brine from the bowl.
   2. Preheat oven to 350 degrees F (175 degrees C). Place a baking rack onto a baking sheet and coat rack with cooking spray.
   3. Combine flour, 1/2 teaspoon cayenne pepper, 1/2 teaspoon paprika, 1/2 teaspoon salt, 1/4 teaspoon garlic powder and black pepper in a shallow bowl until coating is well mixed. Press chicken pieces into the coating until both sides are evenly coated, place on the prepared rack.
   4. Bake in the preheated oven for 20 minutes. Spray each chicken piece with cooking spray, flip and spray the other side. Continue baking until chicken is no longer pink in the center, about 10 minutes. An instant read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
   5. Heat oil in a small pan over medium heat until shimmering. Mix 1 tablespoon cayenne pepper, 1/2 teaspoon paprika, 1/2 teaspoon salt, 1/2 teaspoon sugar and 1/4 teaspoon garlic powder together in a bowl, add to oil and cook for 30 seconds. Brush oil mixture onto cooked chicken, adding more layers for extra heat.

Tuesday, May 15, 2018

Ashleys African Peanut Soup

2 tablespoons olive oil
2 large skinless, boneless chicken breast halves
1 onion, chopped
2 red bell peppers, sliced
4 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
2 sweet potatoes, peeled and cut into bite-size pieces
3 cups sliced carrots
4 cups chicken broth or more as needed
1/2 teaspoon curry powder
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground cinnamon
1/4 teaspoon ground black pepper
1 cup brown rice1 cup crunchy peanut butter

   1. Heat olive oil in a skillet over medium heat and brown the chicken breasts on both sides, about 5 minutes per side. Place the chicken breasts into a slow cooker. Cook the onion, red bell peppers and garlic in the hot skillet until the onions are translucent, about 5 minutes, transfer the cooked vegetables into the slow cooker.
   2. Stir the crushed tomatoes, sweet potatoes, carrots, chicken broth, curry powder, cumin, chili powder, cayenne pepper, red pepper flakes, cinnamon and black pepper into the slow cooker. Set the cooker to High and cook for 5 to 6 hours or cook on Low for 10 hours. Stir in additional chicken broth throughout the cooking time if needed.
   3. Mix in the brown rice 3 hours before serving and mix in the peanut butter at least 1 hour before serving. Shred chicken meat and serve hot.

Monday, May 14, 2018

Portuguese Steamed Clams

5 pounds clams in shell, scrubbed1
1/2 pounds chorizo, sliced into chunks
1 large onion, cut into thin wedges
1 (14.5 ounce) can diced tomatoes
2 cups white wine
1/4 cup olive oil

   1. Wash clams well in a sink of cold water. Discard any clams that are already opened.
   2. In a large stock pot with a tight fitting lid, place the cleaned clams. Add the sausage, onion, tomatoes and wine. Cover and set over high heat. Steam until all the clams open up. Be sure to shake the pan often to insure even heat.
   3. Drizzle olive oil over the cooked clams. Evenly divide all the ingredients into warm soup plates. Divide the broth into side cups for dipping.

Friday, May 11, 2018

Old Charleston Style Shrimp Grits

1 cup coarsely ground grits
3 cups water
2 teaspoons salt
2 cups half and half
2 pounds uncooked shrimp, peeled and deveined
salt to taste
1 pinch cayenne pepper or to taste
1 lemon juiced
1 pound andouille sausage, cut into 1/4-inch slices
5 slices bacon
1 green bell pepper, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 cup chopped onion
1 teaspoon minced garlic
1/4 cup butter
1/4 cup all purpose flour
1 cup chicken broth
1 tablespoon Worcestershire sauce
1 cup shredded sharp Cheddar cheese

   1. Bring water, grits and salt to a boil in a heavy saucepan with a lid. Stir in half and half and simmer until grits are thickened and tender, 15 to 20 minutes. Set aside and keep warm.
   2. Sprinkle shrimp with salt and cayenne pepper, drizzle with lemon juice. Set aside in a bowl.
   3. Place andouille sausage slices in a large skillet over medium heat, fry sausage until browned, 5 to 8 minutes. Remove skillet from heat.
   4. Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Retain bacon drippings in skillet. Transfer bacon slices to paper towels, let cool and crumble.
   5. Cook and stir green, red and yellow bell peppers, onion and garlic in the bacon drippings until the onion is translucent, about 8 minutes.
   6. Stir shrimp and cooked vegetables into the andouille sausage and mix to combine.
   7. Melt butter in a saucepan over medium heat, stir in flour to make a smooth paste. Turn heat to low and cook, stirring constantly, until the mixture is medium brown in color, 8 to 10 minutes. Watch carefully, mixture burns easily.
   8. Pour the butter-flour mixture into the skillet with andouille sausage, shrimp and vegetables. Place the skillet over medium heat and pour in chicken broth, bacon and Worcestershire sauce, cooking and stirring until the sauce thickens and the shrimp become opaque and bright pink, about 8 minutes.
   9. Just before serving, mix sharp Cheddar cheese into grits until melted and grits are creamy and light yellow. Serve shrimp mixture over cheese grits.

Thursday, May 10, 2018

Philly Cheesesteak Sandwich Garlic Mayo

1 cup mayonnaise
2 cloves garlic, minced
1 tablespoon olive oil
1 pound beef round steak, cut into thin strips
2 green bell peppers, cut into 1/4 inch strips
2 onions, sliced into rings
salt and pepper to taste
4 hoagie rolls, split lengthwise and toasted
1 (8 ounce) package shredded mozzarella cheese
1 teaspoon dried oregano

   1. In a small bowl, combine mayonnaise and minced garlic. Cover and refrigerate. Preheat oven to 500 degrees F (260 degrees C).
   2. Heat oil in a large skillet over medium heat. Saute beef until lightly browned. Stir in green pepper and onion and season with salt and pepper. Saute until vegetables are tender and remove from heat.
   3. Spread each bun generously with garlic mayonnaise. Divide beef mixture into the buns. Top with shredded cheese and sprinkle with oregano. Place sandwiches on a baking pan.
   4. Heat sandwiches in preheated oven, until cheese is melted or slightly browned.