Baked Camembert Figs with Sweet Crumb

Baked Camembert Figs with Sweet Crumb

This recipe is embarrassingly simple but like most simple recipes it results in great food. The Camembert is such a great match for the figs but I pondered over the need for that sweet crunch, so I developed this simple to make sweet Crumb.

 

You will need;

5 – Fresh Figs

150 Gm - Camembert

For the sweet crumb;

2 desert spoons – Fresh Breadcrumbs

1 desert spoon – Demerara Sugar

25 Ml – water

Snip the stalks from the figs and cut them from top to bottom in a cross but don’t cut all the way through.

Take a piece of Camembert, roll it into a ball and put it in to the centre of the fig closing the fig onto it and set side.

To make the crumb put the water in a pan on a medium heat and add the sugar, keep stirring until the sugar dissolves.

Allow the syrup to cool a little then add the breadcrumbs and make a paste.

Spread a thin layer of the paste on top of the figs, you can make wafer thin biscuit shapes with the rest of the paste for a garnish.

Place in a pre-heated 190°c oven for 10 minutes.

When you take them out of the oven they will have opened out and the cheese will have diminished, you will have just the right hint of Camembert when you bite into them.

Delicious hot or cold 

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Stuffed Rainbow Trout with Glazed Carrot Shreds and Chestnut Mushrooms

Stuffed Rainbow Trout with Glazed Carrot Shreds and Chestnut Mushrooms

A beautiful fish stuffed with peppers and mushrooms; also I will show you how to make a creamy chive sauce to compliment this dish.

If you need to know how to clean and trim the trout you can find out here you can leave the head and tail on for this recipe.

You will need;

1 – Whole Rainbow Trout

1 – Red or Orange Pepper (chopped)

100 Gm - Chestnut Mushrooms (chopped)

150 Gm – Chestnut Mushrooms (quartered)

1 – Clove of Garlic

Salt and freshly Ground Pepper

A little olive Oil

3 – Medium Carrots

75 Gm - Butter

For the sauce;

100 Ml – Double Cream

1 tablespoon – Fresh Chives (finely chopped)

½ teaspoon – Garlic Granules

Salt and Freshly Ground Pepper

50 Gm – Butter

Fry the chopped mushrooms and pepper in a little olive oil on a medium heat for about 5 minutes.

Lay the trout in tin foil and stuff it with the fried mushrooms and pepper.

 

Then wrap it and put it in a pre - heated 180°c oven for 30 minutes. After 30 minutes remove from the oven unwrap it and put it back in on 200°c for 10 minutes, this will crisp up the skin.

While your fish is in the oven you can make the glazed carrots, fry the quartered mushrooms and make the sauce.

Cut the carrots in half long ways and using a speed peeler shred them.

Melt the butter in a pan place the carrots in and cover with a little water, then cook until nearly all the water has gone, this should take about 10 – 15 minutes.

To make the sauce, gently fry the chives and garlic granules in butter for 5 or 6 minutes, now add the cream and cook for about 10 minutes on a low to medium heat, season with salt and pepper.

 

Serve on the side in a sauce jug.

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Sticky Hoisin Chicken Sliders

Sticky Hoisin Chicken Sliders

In this recipe I am going to show you how to make the slider rolls from scratch because that way you can make them whatever size you prefer.

For 15 medium sized slider rolls

You will need;

2 teaspoons – Fast Action Yeast

150 Ml – Warm Water

150 Ml - Milk

1 – Egg (beaten)

30 Ml – Vegetable Oil

35 Gm – Sugar

1 teaspoon – Salt

425 Gm – White Bread Flour

Melted butter for Brushing

The Filling;

For each batch of 4 medium sliders

You will need;

2 – Chicken breasts (skinned and sliced)

A little Olive Oil

100 Ml – Hoisin Sauce

To make the slider rolls

Stir the yeast into the warm water until it dissolves, then whisk together the milk, egg, sugar, salt and oil in a bowl, add to the yeast mix and combine.

 

Put the flour in a bowl, add the mixture to it and stir until you get sticky dough.

Note; before you start to knead the dough make sure you flour your surface and hands well or there will be a sticky mess.

Knead the dough for about 10 minutes then cover and place somewhere warm to rise.

Roll the dough into a sausage and cut to your preferred size, then shape into rolls and place on a buttered oven proof tray and set aside for about 40 minutes.

Pre-heat your oven to 190°c, brush the rolls with a little melted butter and place them in the oven for 15 – 20 minutes.

The Filling

Heat a little olive oil in a pan on a medium heat, and cook the chicken for about 8 – 10 minutes until it is cooked through.

Drain the oil from the pan and put back on the heat, then coat the chicken with hoisin sauce.

Turn the heat up and cook until the sauce becomes sticky, then make a cut in the sliders, slide the chicken in and drizzle over some more sauce.

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Bacon and Honey Cream Cheese Puffs

Bacon and Honey Cream Cheese Puffs

Bacon, Honey and cheese were made for each other so why not wrap them up in puff pastry parcels.

These bite sized (OK 2 bites) parcels will taste as good as they look on your party table.

I've cheated a bit and used ready made puff pastry, the reason for that is simply because it tastes just as good as when I make it from scratch so why not.

For 6 pastries you will need;

350 Gm - Puff Pastry

5 – Rashers of Bacon (chopped)

6 teaspoons - Honey

100 Gm - Cream or Soft Cheese

1 - Egg (beaten)

1 teaspoon - English Mustard

Dry fry the chopped bacon in a frying pan for about 5 minutes on a high heat, then set aside.

Roll out the puff pastry to about 2 – 3 mm thick, and then cut out 6 circles about 10 -12 cm across.

Smear the middle with a little mustard.

Put a small pile of the chopped bacon on top.

Place a teaspoon full of honey onto the bacon.

Put about a teaspoon full of cream cheese on top of the honey.

Then close up the parcel sealing the edge with beaten egg, use something like a fork handle to crimp it and make some shallow cut along the top and glaze with the beaten egg.

Place into a pr-heated 180°c oven for 20 minutes.

Delicious hot or cold.

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Chilli Beef Melts

Chilli Beef Melts

“Goodness gracious great balls of fire” ..........Well actually small delightful balls of scrumptiousness.

This is the type of party food that your guests will  want to try and make themselves when they get home.

 

You will need;

350 Gm - Minced Beef

50 Gm - Tomato Paste

30 Ml - Tomato Ketchup

1 teaspoon – Paprika

1 teaspoon - Coriander

2 teaspoons - Hot Chilli Powder

½ teaspoon - Garlic Granules

250 Gm – Cheese (of your choice)

1 – Egg (beaten)

Put all the ingredients except the cheese into a food processor and grind down to a sausage meat kind of texture.

Place it in a bowl and pour in your beaten egg, now get your hands in there and work the egg in to the mix.

Cut the cheese into bite sized pieces about 1 – 1 ½ Cm cubed, you can use whatever cheese you like but a pliable cheese is best so that you can roll it into a ball so I've used brie.

Tear off a piece of you meat mix and roll into a ball then flatten, press the cheese into it and roll it into a ball covering the cheese evenly.

Shallow fry them on a low to medium heat for about 15 minutes so that the meat is cooked through, they will pop open in places and reveal the cheese but don’t worry because it will make them look all the more appetising.

Pile them on a plate and serve with a garnish.

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