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 Range
cooker specialist, Leisure, has enlisted the assistance
of TV chef Jo Pratt to create a simple yet delicious
set of recipes. With years of experience working alongside
a host of top name chefs, Jo Pratt brings her flair
for fine flavours and fresh ideas to this collection
of recipes.
The dishes include:
The recipes have been created with the Leisure
Range 100 oven in mind but can just as easily
be re-created in a standard oven.
TOMATO AND ASPARAGUS RICOTTA TART
Ingredients
10 spears of asparagus
375g ready-rolled puff pastry
250g ricotta cheese
2 large eggs, lightly beaten
50g Parmesan cheese, grated
2 cloves of garlic, crushed
a large bunch of basil leaves, finely shredded, plus
extra for garnish
4 - 5 ripe tomatoes, quartered
olive oil
Method
- Pre-heat
the oven to 200ºC / fan oven 180ºC / gas
6.
- Place
the pastry on to a lightly oiled baking tray and prick
several times with a fork.
- Mix
together the ricotta, eggs, half of the parmesan,
garlic, basil and seasoning and beat until smooth.
- Spread
over the pastry base, leaving about a 2cm border.
- Trim
or snap the tougher woody ends from the asparagus,
then lay, with the tomatoes on top of the ricotta,
pressing down gently.
- Season
lightly, scatter with the remaining parmesan and drizzle
over a little olive oil.
- Bake
for 25 - 30 minutes until the filling has set and
the pastry is golden.
- Serve
warm or at room temperature cut into pieces.
Serves
4 - 6
FISH PIE WITH CRUNCHY TOPPING
Ingredients
For the filling:
75g butter
1 onion, chopped
1 bay leaf
50g flour
150ml white wine
200ml milk
600g salmon fillet, cut into 3cm cubes
200g raw tiger prawns
200g scallops (optional, the equivalent weight of
salmon can be used)
3 eggs, hard boiled and chopped
2 tbsp chopped dill
For the crumble topping:
1 ciabatta loaf
50g finely grated parmesan cheese
3 tbsp olive oil
small bunch of parsley
Method
- Pre-heat
the oven to 200ºC / fan oven 180ºC fan /gas
6.
- Melt
the butter in a large saucepan and gently sauté
the onion with the bay leaf until the onion is softened
but not coloured.
- Stir
in the flour for about 30 seconds before gradually
adding the wine, stirring to prevent any floury lumps,
before doing the same with the milk.
- Bring
to a simmer and cook for a few minutes until you have
a thick sauce.
- Stir
in the salmon, prawns and scallops (if using)
and return to the simmer.
- Cook
for a few minutes, until the prawns are pink, before
adding the eggs, dill, salt and pepper.
- Spoon
into a large ovenproof dish and keep to one side.
- To
make the topping, tear the ciabatta into pieces and
place in a food processor. Blitz to a rough crumb.
- Add
the parmesan, olive oil and parsley, then briefly
blitz to combine.
- When
you are ready to cook the pie, scatter the topping
over the top of the creamy fish sauce and place in
the pre-heated oven for 30 - 40 minutes (or slightly
longer if you are cooking the filling from chilled)
until the topping is golden and the filling is bubbling
at the edges.
Serves
6
SAVOURY SAUSAGE AND TOMATO BREAD AND BUTTER PUDDING
Ingredients
6-8 good quality sausages, of whatever flavour you
prefer
9 medium slices of white bread
40g butter, at room temperature
4 tbsp bought caramelised onions/ onion relish
12-16 cherry tomatoes
5 large eggs
200ml double cream
1 tbsp English mustard powder
1 tsp dried thyme
100g mature cheddar, grated
You will also need a 1.5-1.8 litre baking dish
Method
- First
of all you need to cook the sausages either in the
oven, grill or frying pan. Once cooked, and cool enough
to handle, slice into roughly 1 cm pieces.
- Butter
the bread, then cut each piece diagonally in half.
- Spread
the caramelised onions on the bottom of the buttered
dish.
- Arrange
the bread in the dish, in overlapping layers, adding
slices of the sausages and tomatoes in between the
layers.
- In
a large bowl beat together the eggs and then mix in
the cream, mustard powder, thyme and half of the cheese.
- Season
with salt and pepper, then slowly pour this over the
bread, pressing down so the slices are submerged.
- Scatter
over the remaining cheese and leave to stand for about
10 minutes, for the mixture to soak into the bread.
- Pre-heat
the oven to 180ºC /fan oven 160ºC / gas
4.
- Place
on a baking tray and then put into the oven for 30
- 40 minutes until the top is golden and the eggs
are set when you press the centre of the dish.
- Serve
hot with a vegetable of your choice.
Serves
4
STRAWBERRY AND VANILLA CREAM SPONGE
Ingredients
For the sponge:
knob of butter, melted
225g butter, at room temperature
225g caster sugar
4 large free-range eggs
225g self-raising flour, sifted, plus 1 tbsp extra
for dusting the tins
To serve:
250 - 275ml double cream, lightly whipped
1 vanilla pod
2 tbsp good quality strawberry jam
150-200g fresh strawberries, stalk remove and halved
or quartered
2 tbsp sieved icing sugar, plus extra for dusting
the finish cake
You will also need 2 x 15cm-17.5cm cake tins
Method
- Pre-heat
the oven to 180ºC / fan oven 160ºC / gas
4.
- First
of all, to prepare the tins brush inside with the
melted butter. Place a circle of greaseproof paper
in the base of both tins, then coat the inside edges
with a dusting of flour.
- Place
the butter and caster sugar in a bowl and beat well
until light, creamy and fluffy.
- Add
the eggs, one at a time, with a spoonful of flour
with each egg, to prevent the mixture from curdling,
the gently mix in the remaining flour.
- Divide
the mixture evenly between the tins. Spread over the
surface with a palate knife or spatula and place in
the oven and bake for about 20 minutes, or until the
cakes spring back when pressed gently with a finger
and are pale golden in colour.
- Remove
from the oven and take them out of the tins after
about 5 - 10 minutes. Place them on a wire rack to
cool completely (for about half an hour).
- While
the cakes are cooling, place the cream in a bowl.
- Split
the vanilla pod, and scrape out the seeds into the
cream.
- Add
the icing sugar and whip to form soft peaks.
- Once
the cake is cool, spread the jam on the surface of
one sponge and the cream on the other.
- Sit
the strawberries on top of the cream and place the
strawberry jam sponge on top, pressing lightly to
hold in place.
- Dust
the top of the cake with icing sugar and serve.
PECAN PIE
Ingredients
For the pastry:
150g plain flour
1 tablespoon caster sugar
a pinch of salt
100g unsalted butter, chilled and cut into cubes
For the filling:
250g pecan halves
3 large eggs, beaten
125g golden syrup
175g soft brown sugar
3 tablespoons whisky or orange juice
40g unsalted butter, melted
1 teaspoon vanilla extract
you will also need a 23 to 24cm loose–bottomed
tart tin
Method
- First
of all, you will need to make the pastry. Place the
flour, sugar and salt in a food processor or mixing
bowl and blitz or rub in the butter until it resembles
fine breadcrumbs.
- Add
2 tablespoons of cold water and bind until it just
comes together, adding a little more water if it is
needed.
- Knead
very lightly on a floured surface to form a smooth
dough.
-
Roll out and line the tart tin.
- Prick
the base several times with a fork and chill in the
fridge for about 20 to 30 minutes.
- Preheat
the oven to 200ºC / fan oven 180ºC / gas
6.
- Line
the chilled pastry case with a piece of greaseproof
paper and fill with a layer of baking beans or rice.
Cook for 15 minutes.
- Remove
the paper, brush the base with a little of the beaten
egg and cook for a further 5 minutes until the pastry
is just becoming golden.
- During
the last 5 minutes of cooking the pastry, spread the
pecan nuts on baking tray and toast them in the oven
for 5 minutes. Remove and leave to cool slightly.
- Reduce
the oven temperature to 160ºC / fan oven 140ºC
/ gas 2 – 3.
- Roughly
chop half the pecans and mix with all the rest of
the filling ingredients, including the whole pecans.
-
Pour and spread into the pastry case. Bake for 20
to 25 minutes, until the centre is just set.
- Serve
warm with the extra-thick cream, clotted cream or
ice cream, or cold with pouring cream.
Note:
- If
you do not have time or prefer not to make your own
pastry, use about 300g bought shortcrust pastry and
sprinkle over 1 - 2 tablespoons of caster sugar while
you roll it out to add a little sweetness.
Serves
8
BLUEBERRY MUFFINS
Ingredients
250ml milk
50ml vegetable oil
½ tsp vanilla extract
1 large egg, lightly beaten
75g caster sugar
250g plain flour
3 tsp baking powder
½ tsp salt
200g blueberries
Streusel topping:
25g plain flour
2 tbsp Demerara sugar
15g cold butter
you will also need a 12 hole muffin tin lined with
12 muffin cases
Method
- Pre-heat
the oven to 200ºC / fan oven 180ºC / gas
6.
- First
of all, you need to prepare the streusel topping by
rubbing together the flour, Demerara and butter until
you have a crumble consistency.
- To
make the muffins mix together the wet ingredients
(milk, oil, vanilla extract and beaten egg).
- Add
the sugar, flour, baking powder and salt.
- Mix
briefly, just enough to moisten the flour, giving
you a lumpy batter. Keeping it slightly lumpy will
ensure lighter muffins once cooked.
-
Fold in the blueberries and then divide the mixture
between the 12 muffin cases.
- Scatter
the streusel mixture over the top of each muffin and
then place in the oven to cook for 20 - 25 minutes
until they are golden.
- Once
cooked, cool slightly before leaving to cool further
on a wire rack.
Makes
12
Recipes courtesy of www.leisurecp.co.uk
Published
19 October 2011
Email
Hub-UK : info@hub-uk.com
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