Chidham and Hambrook Village - everyday

Chidham and Hambrook - General Interest - Your Recipes

Your Recipes

And one for Valentines Day - Passion Cake

Burns Night - Traditional Scottish sweet - Cranachan

Christmas Recipes
(These are not just Christmas Food recipes ......,
they are the Chidham and Hambrook Christmas Food recipes.)

Stollen
A Traditional Christmas Punch

Rich Chocolate and Cranberry Roulade.

Marion's Rich Fruit Cake

Potted Stilton

Everyday recipes  
These are not just 'Everyday' food recipes ......
 
13
12
11

Sticky Ginger Cake with Ginger Fudge Icing

10
09
08
07
06
05
04
03
02
01

Farmhouse Pate
Thanks to Brenda Gontaruk

Serves 10, Ready in 1 ½ hours

You will need

250g/9oz smoked streaky bacon
1 tbsp olive oil
1 onion finely chopped
350g/12oz boneless pork, fat removed and diced
500g/1lb 2oz chilli and garlic sausages, skins removed
3 tbsp brandy or sherry
75g/3oz fresh bread crumbs
75g/3oz pistachio nuts, halved
50g/2oz sundried tomatoes, sliced
1tsp black peppercorns, crushed
1 medium egg

Preheat oven to 180C / Fan 160C / Gas mark 4
Lay the bacon on a chopping board, use a flat knife and stretch the bacon long enough to reach across base and up sides of a 2lb loaf tin.
Heat oil in frying pan, add onion and cook till soft. Blend pork and sausages in a food processor; then add the rest of the ingredients.
Mix together and press the mixture into the rasher-lined loaf tin . Half fill a roasting tin with water and stand the loaf tin in it and cook for 1 1/2 hours or until the juices run clear.
Place the loaf tin on a plate and weight the top down with board or tins and chill overnight.

Serve with pickles or crusty bread.

Orange shortbread

You will need….
4oz. plain flour
2oz. cornflour
4oz. butter
2oz. caster sugar
grated rind of 1 orange
castor sugar

Preparation time…. 25 minutes

Cooking time…. 35 minutes for one large one, individual ones about 15mins ‘till lightly golden.

Oven setting…. 335 F, 170 C, Gas Mark 3

Sieve the flour and cornflour together. Cream the butter until it is soft then add the 2oz. castor sugar and beat until the mixture is pail and creamy. Add the orange rind then work in the flour mixture a tablespoon at a time.
Roll out into an 8-inch circle and cut in to biscuit shapes then sprinkle with castor sugar.
Leave to chill in the fridge for 15 minutes, and then bake in a moderate oven ‘till pale golden brown. Cool on the baking tray for a few minutes, and then lift on to a wire tray to finish cooling.


Cranachan

You will need

50g (2 oz) medium oatmeal
300ml (10fl oz) fresh double cream
60ml (4tbsp) clear honey
45ml (3 tbsp) Whisky...
(OK, and one for yoursel')
350g (12 oz) fresh raspberries


1 Toast the oatmeal under the grill, turning occasionally, till golden brown
2 Whip Cream till softly stiff. Stir in honey, whisky and cool oatmeal.
3 Layer Raspberries and cream mixture in tall glasses
4 Decorate with a few raspberries and serve. (serves 4)

Passion cake

You will need:

280g (10 oz) plain flour (wholemeal if you prefer)
1 teaspoon bicarbonate of soda
2 teaspoons of baking soda
170g (6oz) soft brown sugar
60g (2oz) chopped walnuts
3 eggs, beaten
2 ripe bananas, mashed
170g (6oz) grated carrots
170ml (6 fl oz) Soya or sunflower oil
For the frosting
85g (3 oz) softened butter
85g (3 oz) cream cheese
170g (6 oz) icing sugar
½ teaspoon vanilla essence

Pre heat the oven at Gas 4, 350F or 180C.
Grease and line the base of a 9in square tin or 2 8in sandwich tins.
Sift the flour, bicarbonate of soda and baking powder together, then mix in the sugar, walnuts eggs, bananas, carrots and oil.
Beat thoroughly until blended, then divide the mixture between the tins or put into the square tin.
Bake for 35-40 minutes in two tins or 50-55 minutes if in one tin until a skewer inserted in the cake comes out clean.
Turn out and cool.

For the frosting;
Beat all ingredients together until light and creamy.
Sandwich and frost the cake or just the top of larger cake.
Decorate with walnuts.

Eat within a week.
The unfrosted cake can be frozen for up to three months.


Potted Stilton

You will need

½ lb stilton cheese
2 oz softened, unsalted butter
2 tbsp port
½ tsp mixed spice
2 tbsp finely chopped parsley
A little grated onion if liked

Cut the cheese into small pieces and pound it with the other ingredients to a smooth paste. This is best done by hand with a wooden spoon, but a food processor could be used. If preferred, the parsley and onion may be omitted and other herbs or flavourings incorporated instead.

Press the paste into small pots, cover and refrigerate. This is best served at room temperature; it can be used as a first course with hot toast or biscuits, or as a savoury at the end of a meal.


Marion's Rich Fruit Cake

You will need

12oz currants
12oz sultanas
12oz raisins
12oz plain flour
12oz butter
6 med. eggs
6oz cherries
12oz dark brown sugar
1 ½ tsp baking powder
1 ½ tsp mixed spice
6 oz ground almonds

Cream the sugar and butter together, then add the eggs.

Sieve the flour into the mixture then stir in all the fruit with baking powder and spice. Mix thoroughly.

Cook long and slow in a medium oven 150C for about 3 hours.

You may like to soak the fruit in alcohol for a few days before baking e.g. sherry or brandy. You could also add ground almonds.

Hope you enjoy it!



Rich Chocolate and Cranberry Roulade.  

A seasonal fruit alternative to the usual chocolate sponge!

You will need

175g (6oz) fresh cranberries
1 orange, finely pared
225g (8oz) caster sugar
4 eggs
1x100g bar continental plain chocolate
1x142ml pot double cream, whipped cocoa powder and icing sugar for dusting

•  Simmer the cranberries and orange in a covered saucepan for about 4-5 minutes until the berries are soft. Stir in half the sugar and heat gently until dissolved. Cool.

•  Grease and line a 30cmx20cm (18x12 in.) swiss roll tin.

•  Whisk the eggs and remaining sugar in a bowl over a pan of hot water until pail and creamy.

•  Melt the chocolate in a bowl over a pan of hot water. Gently fold in the egg mixture. Pour into the tin and place in a pre-heated oven 200 • C, 400 • F, Gas mark 6 for 15-16 minutes or until just set.

•  Place a sheet of grease proof paper over a damp tea towel and dredge with icing sugar. Turn the cake onto the paper. Carefully remove the grease proof paper from the top of the roulade. Trim the edges and roll up with the other sheet of paper inside. Leave to cool.

•  Unroll the cake carefully. Spread the cranberry mixture over the cake leaving a 2.5cm (1in.) gap at the end. Repeat with the cream. Roll up and dredge with cocoa powder and icing sugar.

 

Stollen


This traditional German Christmas cake is filled with marzipan, and is a popular alternative to the familiar English fruit cake.


You will need:

225g (8oz) Strong White Flour
2.5ml (½ tsp) salt
2.5ml (½ tsp) mixed spice
50ml (1 ¾ oz) butter
5ml (1 tsp) sugar
150g (5 ½ oz) Mixed Fruit
25g (1 oz) Whole Glace Cherries
25g (1 oz) flaked almonds
10ml (2 tsp) fast action dried yeast
1 egg (small) beaten
100g (3 ½ oz) white marzipan

The topping:
25g (1 oz) butter, melted
50g (2oz) icing sugar, sifted

•  Sift the flour, salt and spice into a bowl and rub in the butter. Stir in the sugar, dried fruit, cherries, almonds and yeast. Make a well in the centre and add the egg and milk to make a soft dough.

•  Turn on to a floured surface and knead for 5-6 minutes. Cove with oiled clingfilm and leave for 20 minutes.

•  Knock back the dough and lightly knead on a floured surface for 2-3 minutes. Roll out into a flat oval shape 23cm x 18cm (9x7 in.), then roll out the marzipan to a strip 18cm x 5cm (7x2 in.) and place in the centre of the dough. Fold the sides over the marzipan so that they just overlap, and seal well.

•  Place seam-side down on a greased baking tray, cover with oiled clingfilm and leave to rise in a warm place for approximately 1 hour or until doubled in size.

•  Bake in a preheated oven at 180C, 350F or Gas mark 4 for 40 minutes or until it sounds hollow when tapped on the base (cover with foil if it is browning too quickly).

•  Brush the warm stolen with melted butter and dust with icing sugar.
Cool on a wire rack, then wrap in foil, freeze or keep in a cool place for up to 4 weeks.


A Traditional Christmas Punch

You will need:
2 bottles of Red Wine
2 glasses of Port
1 glass of Curacao
2 Lemons and 1 Orange
6 tablespoons of Sugar
3 small bottles of Soda Water (or to taste)

Dissolve the sugar in the lemon juice and cut the peeled rind into strips.
Slice the orange and stir all the ingredients together.
Serve chilled.


Mollie's Rock Cakes

You will need  

8oz of self raising flour
A pinch of mixed spice
2 tsp of baking powder
4oz of soft margarine
2oz of granulated sugar
6oz of raisins, currants and sultanas
1 egg
1 tbls of milk
Finish- Demerara sugar

Set the oven to 200 • c.

Sift the flour, baking powder and mixed spice in a bowl. Rub in the margarine and stir in the sugar, dried fruit, egg and milk.

Make 12 rough mounds on a tray and sprinkle them with Demerara sugar. Put them in the pre-heated oven for 15 mins.



Sticky Ginger Cake with Ginger Fudge Icing
You can make the cake a couple of days in advance, wrap well, then ice on the day of serving.

Takes 1hour to make, serves 16
You will need

200g/8oz unsalted butter, diced, plus extra for greasing
175g/6oz molasses sugar
3 tbsp black treacle
150ml/¼ pt milk
2 large eggs, beaten
4 pieces stem ginger, drained from their syrup, chopped
300g/10oz self-raising flour
1 tbsp ground ginger

FOR THE ICING
4 tbsp ginger syrup, drained from jar
300g/10oz golden icing sugar, sifted
140g/5oz unsalted butter, softened
2 tsp lemon juice
 
  1. Heat oven to 160C, fan 140C or gas 3.
  2. Butter and line the base of a 23cm/9in round cake tin. Gently melt the butter, sugar and treacle; cool briefly, then stir in the milk. Beat in the eggs and the chopped stem ginger. Sift the flour, ground ginger and a pinch of salt into the warm mixture. Combine thoroughly.
  3. Spoon the cake mixture into the tin and level the surface. Bake for 30-35 minutes or until firm and risen. Cool in the tin for an hour, then transfer to a wire rack.
  4. Skewer the top of the cooled cake all over, then pour 2 tbsp of the syrup over. Beat together the icing sugar, butter, lemon juice and the remaining ginger, and spread over the cake.




PORK AND SPICY SAUSAGE BEAN HOTPOT

Preparation time 20 minutes
Cooking time 4 1/2 hours

Serves 6

You will need

3lb boned and rolled shoulder of pork (with rind on)
1 tbsp olive oil
9oz spicy sausage, such as chorizo, sliced
2 large onions, chopped
2 celery sticks, chopped
1 tsp English mustard powder
2 tbsp black treacle
2 tbsp wine vinegar
4 whole cloves
2 tbsp light muscovado sugar
2 tbsp tomato puree
12oz dried haricot beans, soaked overnight

  1. Preheat oven to 180C/350F/Gas 4. Season the pork (well, if you like good crackling). Heat the oil in a large casserole dish with a lid. Add the pork and brown all over; remove. Add the sausage, onions and celery and cook for 10 minutes until the onions start to brown.
  2. Stir in the mustard, treacle, vinegar, cloves, sugar and tomato puree. Drain the beans, rinse and stir into the pan. Sit the pork on the beans and pour in enough water to just cover the beans.
  3. Cover and cook for 4 ½ hours until the meat is cooked through, removing the lid for the last hour. Put the meat on a plate, cover with foil and allow to rest for 15 minutes.
  4. Carve the pork and serve with the beans.

Leftovers taste even better when warmed up gently the following day!

Chorizo gives the dish a lovely smoky kick, but you could use herby sausages like Toulouse .


Andrea's Courgette Soup

You will need

1 medium onion
4 medium courgette
1 oxo or vegetable cube
1 slice of smoke bacon (optional for vegetarians)
salt
olive oil
1 small cup of milk
corn flour

  1. Chop onion fine and thinly slice the courgette. Fry both in the oil until the onion is pale.
  2. Add the stock cube, salt and water-1 ½ pints, plus the chopped bacon if required.
  3. Bring to the boil, cover and simmer until the courgettes are soft, then blend until smooth.
  4. Add the milk with 1 teaspoon of corn flour mixed in and bring back to the boil.

Makes 4-6 servings


Nina's Ginger Biscuits

You will need

4oz granulated sugar
4oz butter
9oz self-raising flour
2 1/2 teaspoons ground  ginger (adjust to taste)
1/2 teaspoon bicarbonate of soda
3 dessertspoons syrup (warm in a small pan to make runny)

Pre-heat oven to 180C

Cream together the butter & sugar.
Then add and mix in the dry ingredients.
Add warmed syrup.

Knead.

Roll out on a floured board. About 1/4in thick.
Cut into shapes.
Place on greased & floured baking tray.
Bake approx 15 minutes until golden brown.

Leave on baking tray to cool.
On to wire rack to get completely cold.

Store in tight container.

Happy baking!


Sloe Gin
This is a warm drink on cold winter evenings, dark pink in colour. If you can keep your hands off it for a year it’s even better!

You will need

10 whole almonds

450g sloes

100g granulated sugar

900ml gin

Bruise the nuts by tapping with a rolling pin. Wash dry and prick the sloes with a sharp knife. Put them in a bottle, add the sugar and almonds. Pour in the gin through a funnel, then put a top on the bottle.

Shake well. Shake every day for 1-2 weeks, then store for at least 3 months.

Strain the gin off the sloes (keep the fruit!) and decant into a clean bottle. If possible allow to mature.

Sloe Brandy
Use the gin soaked sloes to make this powerful and fiery tot.

You will need

175g gin-soaked sloes (see above)

75g granulated sugar

450ml brandy

Put the sloes in a bottle and add the sugar through a funnel. Pour in the brandy to cover the fruit and seal the bottle.
Shake well daily until the sugar has dissolved. Leave to stand for 1 month before straining and drinking.

Pumpkin Page

After hollowing out that Halloween lantern if you’re not sure what to do with the leftovers here’s a few ideas for one of the most versatile Autumn crop!
Pumpkin Soup
Hallowe’en Pumpkin Pie



Hallowe’en Pumpkin Pie

You will need
175g/6oz short crust pastry

and for the filling
 

60g/2oz butter
700g/1 ½ lb pumpkin (peeled, seeded and sliced)
100g/3 ½ oz brown sugar
3 eggs (beaten)
150ml/ ¼ pint single cream
½ tsp ground cinnamon
¼ tsp ground cloves
¼ tsp freshly grated nutmeg


1 Roll out the pastry to line a 20cm/8” pie dish or flan tin 2.5cm/1” deep. Trim and crimp the edges. And chill while you prepare the filling.

2 Melt the butter in a large pan and add the pumpkin. Cover with a lid and cook over a moderate heat, shaking the pan now and again, for 20-30 minutes or until the pumpkin is cooked and can be mashed with a fork. Remove the lid towards the end of the cooking to allow water to evaporate from the pan.

3 Puree the contents of the pan in a food processor or press through a sieve. Mix in the sugar, eggs, cream and spices. Pour the mixture into the pastry case.

Bake in an oven preheated to 200C/400F Gas Mark 4 for 30 minutes or until the filling is set. Cool and serve cut in wedges.



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Pumpkin Soup

You will need



450g (1lb) peeled pumpkin
50g (2oz) butter
1 medium onion, finely chopped
750ml (1 ¼ pints) water or chicken stock
475ml (16 fl oz) milk
Pinch grated nutmeg
Salt and black pepper
40g (1 ½ oz) spaghetti, broken into small pieces
5tbs Parmesan cheese

1 Chop the pumpkin into 2.5cm (1 in) cubes

2 Heat the butter in a saucepan, add the onion and cook for about 5 minutes until soft. Stir in the pumpkin and cook for 2-3 minutes more

3 Add the water or stock and cook until the pumpkin is soft-about 15 minutes

4 Puree in a blender or food processor, return to the pan and bring to the boil

Stir in the broken spaghetti and cook until the pasta is done. Serve with grated Parmesan.


Roast Pumpkin

  • Cut the pumpkin into convenient slices. Leave the skin on but remove the seeds and ‘woolly’ bits.
  • Sprinkle the slices with salt and pepper and place around a joint of beef, lamb, chicken or just roast them alone in olive oil or sunflower oil with a few cloves of unpeeled garlic or some onion quarters at 190C-gas mark 5 for about one hour.
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Autum Chutney

 

 

 

When the combine harvester rolls up in the field next to my house, it’s a sure sign the days are about to shorten and a reminder to gather together several of the seasons fruits to make this delicious chutney.


You will need
  1. 450g plums, halved and stoned
  2. 450g apples, peeled and cored
  3. 450g tomatoes, chopped
  4. 450g onions, skinned and sliced
  5. 2 large garlic cloves, skinned and chopped
  6. 450g sultanas
  7. 600ml vinegar
  8. ¼ tsp mace
  9. ¼ tsp ground mixed spice
  10. 2 tsp ground ginger
  11. 450g Demerara (light brown) sugar

Mix the fruit and vegetables together. Put into a preserving pan with all the remaining ingredients, except the sugar. Simmer for about 30 minutes until tender.

Add the sugar and stir until dissolved. Simmer gently, stirring frequently, until thick.

Cool, then pack into clean jars.

Cover and seal.

Makes 3.2kg

Wonderful with cheese and cold meats.

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UPSIDE-DOWN HEDGEROW TART

 

This is a variation on the traditional French Tarte Tatin, and gives me an opportunity to thank the owners of the hedgerows of Chidham and Hambrook where I’ve been helping myself to Blackberries for years - the apples are mine!

You will need  

1. 100g plain flour
2. 1 tbsp cornflour
3. Pinch of salt 1 tbsp icing sugar
4. 150g unsalted butter, softened
5. 50g soft light brown sugar
6. Pinch of ground cinnamon
7. 2 cooking apples, or 4 eating apples, peeled, cored and sliced
8. 1 handful of blackberries

Preheat the oven to 180C/350F/Gas Mark 4.

Sift the flour with the cornflour, salt and icing sugar, then mix in 100g of the butter until a soft ball is formed. Wrap in cling film and pop into the fridge for 10 minutes.

Put the brown sugar, the rest of the butter and the cinnamon in an ovenproof frying pan or 20cm shallow non-stick cake tin. Heat in the oven for 3 minutes or until the sugar turns syrupy.

Arrange the apples and blackberries it the tin. Roll out the pastry between 2 sheets of baking paper. Put the pastry on top of the fruit, tucking the edge into the tin. Bake for 35-40 minutes, until the pastry is crisp and golden. Cool for 10 minutes, then turnout onto a serving plate.

If you’re in a rush use a sheet of ready-made puff pastry instead. Hope you enjoy it!


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Chocolate Brownies


I have a policy of never following a recipe unless I have a picture of the final product - something to aim for, you might say. So when I was deciding which one to share with you, and therefore make to take a picture of, it had to be the most delicious treat I know. After all I’d have to eat it as well!


You will need

  1. 200g butter
  2. 200g dark chocolate
  3. 3 medium eggs
  4. 250g castor sugar
  5. 112g plain flour-sieved
  6. 125g walnuts-roughly chopped
  7. ½ tsp salt
  8. ½ tsp vanilla essence
Preheat the oven to gas mark 4/170C/350F.

Line a 12 x 8 baking tin with grease proof paper.

Melt the butter and chocolate together by placing a bowl over simmering water.

Beat the eggs and sugar together with a mixer for about 2-3 minutes until pale.

Add the melted chocolate and mix until blended.

Add the flour, salt, walnuts and vanilla essence to the mixture and stir until all ingredients are incorporated and there are no lumps.

Pour the mixture into the prepared tin and bake for 35 minutes.

The surface will crack - this is fine! Allow to cool, then remove from the tin and cut into fingers, or eat hot if preferred.

Wonderful served hot with vanilla ice cream, or cool with your evening cocoa!



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Hambrook Watercress Soup

 

Watercress is a native British plant which is bought rather than grown because of its need for free-flowing fresh water in the bed. It is rich in vitamins and minerals, such as iron and calcium. Hambrook watercress is available at most local farm shops and this particular recipe puts it to good use.

You will need

1. 1 onion, chopped
2. 25g butter
3. 250g potatoes, diced
4. 600ml chicken stock
5. 2 bunches / 6oz watercress chopped
6. 50ml cream
7. Seasoning

In a large soup pan, sweat the onion in the butter until soft but not browned. Add the potato and the stock, and cook until the potatoes are soft (15-20min).

When the potatoes are almost cooked add the watercress (do not over cook the watercress-maximum 5 minutes).

Liquidise and add the cream. Use a little extra milk if the soup seems too thick. Season with salt and pepper and serve hot.

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