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| MOTHERS
DAY RECIPE IDEAS |
FOOD
& COOKING ARTICLE |
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. . shallots . . . broccoli . . . beetroot . . . radish
. . . apples
With Mother’s Day on the 3rd April 2011 fast
approaching, it is time for dads and kids around the
country to roll up their sleeves and get in the kitchen
to give mums across the UK a day off from the cooking
and show her they care.
With this round up of recipes ideal for indulging
mums throughout the day, from breakfast in bed to
sweet treats and even evening meals, dads and kids
will be spoilt for choice on what to cook.
Breakfast in bed
Nothing says I love you more than a lazy breakfast
in bed – what a treat!
Tasty
Treats
- Shallot
Relish with Spicy Wedges – this delicious
relish is great with spicy wedges and something that
dads can help the kids make as an easy snack or starter
for mum
Evening
Meal
Or why not give mum a night off and cook a delicious
feast for the whole family instead.
RADISH BUTTER ON RYE TOAST WITH SOFT-BOILED EGGS
 Ingredients
50g butter, softened
6 French breakfast radishes
4 slices rye bread
4 medium eggs (at room temperature)
Method
- Grate
the radishes on a fine grater and place in a bowl
lined with kitchen roll (this will absorb any liquid
that comes out of the radishes).
- Beat
the butter with a fork until its very soft then add
the radishes and combine well with a good twist of
black pepper and a generous pinch of sea salt.
- Bring
a pan of water to a simmer, add the eggs and simmer
for 3 minutes then put the lid on and turn off the
heat, leave to stand for 2 minutes.
- In
the meantime toast the bread and whilst still warm
spread generously with the radish butter.
- Cut
the toast slices into soldiers and serve with the
soft-boiled egg.
Notes:
Makes
a delicious lunch, supper or breakfast. If you make
the butter in advance keep it in the fridge then bring
back to room temperature and beat again before spreading.
Serves
2
www.loveradish.co.uk
BEETROOT PANCAKES WITH EGGS, SMOKED BACON &
MAPLE SYRUP
 Ingredients
250g plain cooked (vacuum packed) beetroot, drained
225g plain flour
2 large eggs, lightly beaten
30g butter, melted & cooled
1tbsp baking powder
Pinch salt
1 tsp sugar
300ml milk
Sunflower oil for shallow frying
To serve:
12 rashers smoked streaky bacon, cooked crisply
Maple syrup, to taste
4 eggs, fried
Method
- Place
all the ingredients in a food processor and blitz
until smooth.
- Heat
a little oil in a large frying pan.
- Pour
ladles of the batter into the pan and cook until you
start to see little bubbles on the surface - this
will take a minute or two.
- Using
a fish slice flip over the pancakes and cook for a
further minute or so.
- Transfer
to a warm plate and cover tightly with foil.
- Continue
until you have used all the batter.
- Serve
hot with the eggs, bacon and plenty of maple syrup.
Serves
4, makes 12 small pancakes
www.lovebeetroot.co.uk
PINK LADY APPLE, GORGONZOLA AND PANCETTA BRUSCHETTA
 This
makes the perfect lazy Sunday Brunch, just oozing with
flavour. If you want you can use smoked streaky bacon
instead of pancetta.
Ingredients
4 thin slices smoked pancetta
2 thick slices of ciabatta or rustic bread
1 tbsp olive oil
15g unsalted butter
1 Pink Lady apple, cored and thickly sliced
50g gorgonzola, sliced
a few wild rocket leaves
Method
- Heat
a non-stick frying pan until hot and cook the pancetta
slices for 1 - 2 minutes until golden and crispy,
turning halfway.
- Set
aside on a sheet of kitchen paper. Then break into
large pieces.
- Add
the ciabatta slices to the pancetta pan and toast
for 1 - 2 minutes, turning halfway until lightly toasted
and the pancetta juices have been absorbed.
- Allow
the pan to cool down slightly off the heat. Then return
to the heat and add the olive oil and butter.
- Gently
heat until melted and then cook the Pink Lady apple
slices for 3 - 4 minutes, gently turning until lightly
golden.
- To
serve top each ciabatta slice with the cooked Pink
Lady apple, sliced Gorgonzola and rocket.
- Top
each with the pancetta pieces and serve immediately.
Serves
2
www.pinkladyapples.co.uk
SHALLOT RELISH WITH SPICY WEDGES
 Ingredients
For the Relish:
500g tomatoes, skinned and chopped
250g cooking apples, peeled cored and chopped
150g muscovado sugar
10 shallots, peeled and quartered
1 green pepper, deseeded and chopped
2 tsp salt
1 cm root ginger, finely grated
200ml cider vinegar
For the wedges:
2 baking potatoes, chopped into wedges
1 tsp smoked paprika
1 tsp ground coriander
2 tsp olive oil
Method
- Place
all of the relish ingredients into a large pan and
bring to the boil then simmer for 1 hour until the
juices have reduced and are syrupy.
- To
make the wedges, heat the oven to 220°C / Gas
6.
-
In a bowl mix together the wedges, paprika, coriander
and oil along with a pinch of salt until the potatoes
are well coated.
-
Tip into a baking tray and cook for 40 minutes until
crisp and cooked through.
- Serve
the wedges with a good dollop of relish.
Notes:
-
To store the relish sterilise jars by running them
through a hot wash in your dish washer or boiling
in a pan of water for 10 mins.
- Also
great with cheese, cold meats or with sausages.
-
The flavour will improve if kept for a few weeks.
- Once
open keep in the fridge.
Relish
makes 3 small jars
Wedges serve 2
www.ukshallot.com
BEETROOT & VANILLA CUP CAKES WITH ROSE BUTTER
ICING
 Ingredients
For the cupcakes:
175g caster sugar
175g unsalted butter
3 large eggs, separated
175g self raising flour
175g plain cooked (vacuum packed) beetroot, drained
(hold a few drops of juice back to use as colouring)
and pureed
1 tbsp vanilla extract
For the icing:
300g Icing sugar
150g unsalted butter, slightly softened
a few drops rose flower water, to taste
a few drops beetroot juice, to colour
For the crystallized rose petals:
3 organic pink roses, separated into petals
1 egg white
Caster sugar (a sprinkling)
Method
Make the crystallized rose petals the day before
you want to serve the cupcakes. They will keep in an
airtight box for a few weeks.
- Lay
out a piece of silicon-coated baking paper on a tray.
- Pick
through the petals and choose the 12 loveliest looking
ones and lay them on the tray.
- Brush
gently with egg white and sprinkle all over with caster
sugar.
- Allow
to dry in a warm place for 8 hours before using.
- When
you are ready to make the cupcakes, preheat the oven
to 180°C/Gas Mark 4.
- Blend
together the sugar and butter until light and creamy.
- Add
the egg yolks, flour, pureed beetroot and vanilla
and beat until smooth.
- In
a clean bowl whisk the egg whites until fairly stiff.
- Take
a large spoon of egg white and beat into the cupcake
mixture to loosen it a little.
- Then,
using a large metal spoon fold the remaining egg whites
gently through the mix, taking care not to over beat.
- Spoon
the mixture into 12 cupcake cases and bake in the
oven for around 20 minutes, or until the cakes are
firm to the touch.
- Remove
and cool on a wire rack.
- To
make the icing, beat the icing sugar and butter together,
either in a food mixer or by hand with a wooden spoon.
- Add
a few drops of rose flower water to taste, and a few
drops of beetroot juice to colour the icing.
- Spread
generously or pipe over the cooled cupcakes and top
each with a rose petal.
Makes
12 cupcakes
www.lovebeetroot.co.uk
PINK LADY APPLE, ELDERFLOWER & ALMOND PIE
 Ingredients
7 Pink Lady® apples
340g plain flour
225g butter
4 tbsp caster sugar
1 egg yolk
250ml elderflower cordial
100ml water
Finely grated zest of 1 lemon
25g ground almonds
115g white marzipan
Flaked almonds
Icing sugar for dusting
Method
-
Put the flour and butter into a food processor fitted
with a plastic blade and whiz until the mixture resembles
breadcrumbs.
- Add
the caster sugar and whiz again.
- Now
add the yolk and whiz again until your pastry comes
together into a ball.
- Wrap
in cling film and leave to rest in the fridge for
45 minutes or so.
- Quarter
the apples and remove the core from each piece. I
don’t peel the apples as I love the pink colour
of the skin but peel them if you prefer.
- Cut
each quarter into slices, about 3 mm thick at the
thickest part.
- Put
them into a saucepan with the cordial and water, cover
and simmer the apples very gently until they are just
beginning to get tender on the outside.
- Strain
off the liquid and measure how much you have. If it
is more than about 75ml then put it into a small saucepan
and boil to reduce it to 75 ml.
- Stir
in the zest, pour the liquid over the apples and leave
to cool.
- Preheat
the oven to 190°C and put a metal baking sheet
into it.
- Roll
out two-thirds of the pastry and line a pie dish (measuring
25cm in diameter, 5 - 6 cm deep) with it.
- Sprinkle
the ground almonds on the bottom of the pie.
- Break
the marzipan up into little chunks.
- Spoon
the apples (with the elderflower syrup) into the case,
scattering the chunks of marzipan as you go.
- Roll
out the rest of the pastry and make 6 strips with
which to form a lattice on the top.
- Moisten
each end of the pastry strips and lay them across
the top of the pie.
- Put
this into the oven on top of the baking sheet and
cook until golden. It will take about 30 minutes.
- About
8 minutes before the end of cooking time, scatter
a handful of flaked almonds on top and return to the
oven - the almonds will toast in the final stage of
baking.
- Dust
the pie lightly with icing sugar before serving.
Serves
8
www.pinkladyapples.co.uk
DIANA HENRY’S CHICKEN, TENDERSTEM & SHITAKE
COCONUT BROTH WITH NOODLES
 Diana
says: “This is an incredibly quick, no hassle meal
yet it seems on serving as if you have made quite an
effort. It’s also a complete meal in a bowl so
there’s no washing up. Its sweetness appeals to
children and you can leave off the hot chilli garnish
when serving the youngest members of the family. I also
make it with leftover chicken and leftover pork. Tenderstem®
is a perfect ingredient for any kind of broth or curry
as you can add it near the end and cook it briefly so
it provides both freshness and colour, not to mention
its well known health giving qualities.”
Ingredients
1½ tbsp groundnut oil
6 shallots, peeled and sliced
4 cloves garlic, sliced
100g shitake mushrooms, sliced
600g butternut squash, deseeded, peeled and cut into
cubes
1 tsp ground turmeric
1 or 2 tbsp Thai red curry paste (depending on strength
of paste)
400ml tinned coconut milk
250ml chicken stock
350g chicken breast fillet, cut into chunks
200g Tenderstem® broccoli, halved horizontally
½ - 1 tsp soft light brown sugar
Juice of ½ lime
2 tsp fish sauce, or to taste
400g egg noodles
To finish off:
2 spring onions, chopped on the diagonal
1 medium red chilli, halved, deseeded and cut into
shreds
2 tbsp fresh coriander
wedges of lime
Method
-
Put the oil into a large saucepan and fry the shallots,
garlic, mushrooms and butternut squash until they
are golden – it will take about 3 minutes.
- Add
the turmeric and curry paste.
-
Stir around and cook for a minute until the spices
become fragrant.
- Add
the coconut milk and the stock and bring to a simmer.
- Cook
for 10 minutes (the squash should feel quite soft)
then add the chicken and Tenderstem broccoli and cook
for another 5 minutes. The squash should be completely
tender and the chicken cooked through. You can add
more stock or water if you would like it to be ‘soupier’.
- Season
with the sugar, lime and fish sauce and adjust to
your taste – you may want to add more lime or
even a little more sugar. You want a balance of hot,
sour, salty and sweet.
- Cook
the noodles according to the instructions on the packet.
-
Once cooked, divide the noodles between four or six
bowls, spoon the chicken over them, and top with the
spring onion, chilli and coriander.
- Offer
wedges of lime to serve.
Serves
4 to 6
www.tenderstem.co.uk
JO PRATT’S CHICKEN & TENDERSTEM CASSEROLE
WITH HERBY CHEDDAR DUMPLINGS
 Jo
says: “This dish is perfect for all the family
to enjoy whatever their age. Once cooked, cut into small
bite-size pieces for little ones or serve it straight
out of the pot for everyone else – it can even
be pureed for babies, and any leftovers freeze really
well. The best thing though is that there really is
no need to worry about having to prepare any side dishes
or vegetable accompaniments – you have all you
need in the casserole. It’s delicious, easy to
make and there’s very little washing up to do,
which is of course is a huge bonus.”
Ingredients
For the casserole:
2 tbsp olive oil
200g unsmoked lardons or pancetta, diced
8 chicken thighs, skinless and boneless
2 tbsp plain flour
Salt and pepper to season
4 shallots (or 6 if they are small), peeled and roughly
chopped
2 sticks of celery, sliced into 1 cm pieces
2 medium carrots, peeled and sliced into 1 cm pieces
1 bay leaf
1 tbsp tomato puree
500ml chicken stock
200g Tenderstem broccoli, each stalk cut into 2
For the dumplings:
100g self-raising flour, plus extra for dusting
100g fresh white breadcrumbs
140g butter, cubed
100g mature cheddar, finely grated
1 tsp dried thyme
2 medium eggs, lightly beaten
Salt and pepper to season
You will also need an ovenproof casserole dish with
a lid.
Method
-
Preheat the oven to 180ºC / fan 160ºC /
gas mark 4.
- Heat
1 tbsp of the oil in a large casserole over a low
heat and add the lardons or pancetta. Cook until they
are golden and slightly crunchy.
-
Remove from the casserole dish with a slotted spoon
and sit on a piece of kitchen paper.
- Toss
the chicken in the flour and season well with salt
and pepper. This can either be done in a bowl or,
to make the job really easy, toss together in a large
freezer bag.
- Add
to the casserole dish and fry over a high heat until
browned all over.
- Remove
from the casserole and then add the remaining 1 tbsp
of oil.
- Add
the shallots, celery and carrot and cook for a few
minutes until the shallots are softened, then return
the lardons and chicken to the casserole, along with
the bay leaf, tomato puree and chicken stock.
- Stir
to mix everything together, and then bring to the
boil.
- Cover
with a lid and place in the oven for 30 - 40 minutes.
- While
the casserole is cooking you can prepare the dumplings.
Place the flour, breadcrumbs and butter in a food
processor and blitz to a crumb consistency.
- Add
the cheese, thyme, eggs and seasoning.
- Briefly
blitz until the mixture forms a fairly moist dough.
- Using
floured hands, shape the dough into 12 even sized
balls.
- After
30 minutes of cooking the casserole, remove from the
oven and stir in the Tenderstem broccoli.
- Sit
the dumplings on top and return the casserole to the
oven for a further 10 - 15 minutes, without the lid
this time, until the dumplings are lightly and golden.
Serves
4
www.tenderstem.co.uk
HOT AND SOUR PINK LADY APPLE AND PRAWN STIR FRY
 Fiery
from the chilli, sour from the tangy tamarind and naturally
sweet from the delicious Pink Lady® apples.
This meal in minutes will excite your taste buds and
soon get you coming back for more. Try and choose stir
fry vegetables that have lots of different colours and
flavours.
Ingredients
100g dried egg noodles
100g Tenderstem® broccoli
2 tbsp groundnut oil
1 Pink Lady® apple, cored and sliced into strips
200g raw peeled king prawns
3 tsp tamarind paste
1 red chilli, finely sliced
1 x 260g pack stir fry vegetables
2 tbsp soy sauce
1 tbsp sesame oil
½ tsp Thai fish sauce
Method
- Cook
the noodles according to packet instructions, drain
and keep warm.
- Meanwhile
cut the florets off the Tenderstem broccoli and finely
slice the stems.
- Heat
1 tbsp groundnut oil in a large frying pan or wok,
add the Pink Lady apple slices and stir fry for 3
minutes or until lightly browned.
- Add
the prawns and 2 tsp tamarind paste and cook for 2
- 3 minutes until almost cooked.
- Remove
and keep with the apples.
- Add
the remaining oil to the pan and stir fry the chili,
stir fry vegetables and Tenderstem broccoli for 4
minutes.
- Finally
return the prawns and apples to the pan and stir in
the soy sauce, sesame oil, fish sauce and remaining
tamarind.
- Cook
for a minute of two and the serve with the noodles.
Serves
4
www.pinkladyapples.co.uk
Published
18 March 2011
Email
Hub-UK : info@hub-uk.com
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