Deep Fried Stilton with Apple Chilli Dip

Deep Fried Stilton with Apple Chilli Dip

Put them on your cheese board, serve them as a starter or simply put them out with your party food.
Either way these great little Stilton balls will be a hit on your table.

You will need;

100 Gm – Stilton (grated)
60 Gm - Fresh Breadcrumbs
2 – Egg Whites
1 desert spoon - Fresh Chives (finely chopped) 

1 desert spoon - Fresh Parsley (finely chopped)
½ teaspoon - Paprika
Salt and Freshly Ground Black Pepper
Oil for deep frying

For the apple chilli dip;

1 – Eating Apple (peeled, cored and chopped)
3 desert spoons - Demerara sugar
½ teaspoon - chilli powder
50 Ml - Water

To make the deep fried Stilton

Whisk the egg whites in a bowl until stiff

Heat the oil for deep frying to 180°c

Fold all the ingredients into the egg whites, mix well and make into small golf ball sized shapes.

Put into the oil and deep fry for about 2 minutes then take them out with a slotted spoon and lay on some 

kitchen towel.

To make the apple chilli dip. 

Put the apple and water in a pan and bring to the boil, turn the heat down and add the sugar and the chilli powder then mash down the apple and simmer for 10 minutes.

Whisk to a rough paste then allow to cool.

Serve the Stilton balls warm with the cold dip.

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Rainbow mousse Served in a Lemon Case

How to make Rainbow mousse Served in a Lemon Case

A lovely light and creamy starter, just right for Christmas lunch

You will need;

1 -Rainbow Trout (cleaned and trimmed)
300 Gm - Cream Cheese
1 teaspoon - Balsamic Vinegar 6 – Cocktail Gherkins
1 teaspoon - Capers
1 - Egg
3 - teaspoons - Horseradish Sauce
Salt and freshly ground black pepper

Wrap the trout in foil and put it in a 170°c oven for 30 minutes.

Meanwhile put the rest of the ingredients in a food processor and blitz until they are smooth.

After 30 minutes take the trout out of the oven, take the skin off and flake the flesh off the bone (only use the pink flesh).

Now mix the trout in with the other ingredients.

Put some water in an oven proof dish and put the mixture in a smaller oven proof dish and place it in the water so that the water comes about half way up the side of the smaller dish.

Place in a 170°c oven for 15 minutes.

Add salt and pepper to taste, allow to cool and put in the fridge, overnight is best but at least for a couple of hours.

To serve cut the ends off a lemon and take out the inside (use the inside to squeeze over the mousse) put the casing of the lemon on the plate and fill with the mousse.

Serve with wholemeal toast and garnish.

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How to Make Mushroom Burger Sauce

Mushroom Burger Sauce

This is a great way to enhance the taste of your burger, you can also use it as an accompaniment for steaks and it goes really well with cold meats.

You will need;

 

3 - Cloves of Garlic (chopped)

150 Gm - Mushrooms (chopped)

50 Gm - Anchovy Fillets (chopped)

50 Gm - Gherkins (chopped)

4 teaspoons - Dijon Mustard

85 ml – Cider Vinegar

125 gm – Demerara Sugar (you can use white sugar if you prefer)

180 ml – Water

2 teaspoons - Corn Flour

50 ml - Water (for the corn flour paste)

Dry fry the mushrooms gently for about 10 minutes, when they start to produce their own liquid add the garlic and fry for a further 2 minutes then take off the heat and allow to cool.

Place in a food processor along with the mustard, anchovy’s, gherkins, vinegar, water (180 ml) and then process them until they are smooth.

Transfer your mixture to a saucepan, add the sugar and bring to the boil. Leave to simmer on a medium heat for 10 minutes.

Leave to cool a little then press though a sieve to make it extra smooth.

Mix the corn flour and 50 ml of water into a paste, add it to the mixture after it has simmered for 10 minutes and stir it in. Simmer for another 10 minutes, stirring occasionally.

Let it cool and then put it in the fridge until it is cold.

That is it you are done.

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Succulant Pork Fillet with Raisin and Cider Sauce

Pork Fillet with Raisin and Cider Sauce

This is a great alternative to the usual apple sauce, the sweetness of the cider and raisins with the slight acidity of the cider vinegar works wonderfully.

You will need;

50 Gm – Seedless Raisins (chopped)
450 Gm – Pork Fillet
250 Ml – Cider
1 teaspoon – Cider Vinegar 

Salt and freshly ground black pepper
1 – Vegetable Stock Cube
2 desert spoons – Plain Flour
100 Ml - Water

Pre heat your oven to 190°c

Place the fillet into a baking tray pour in the cider and sprinkle in the raisins, season the fillet with salt and pepper then into the oven for 35 minutes.

After 35 minutes remove from the oven, lift out the fillet and leave to rest for 10 minutes.

With a fork mash the raisins down into the juice then put the contents of the baking tray through a sieve pressing on the raisins to get as much liquid out as possible then discard the raisins.

Put the plain flour into the baking tray with a little of the juice and make a paste, put the tray on the hob on a low to medium heat then add the rest of the juice stir well keeping it smooth then sprinkle in the stock cube, add the vinegar and water.

Keep stirring as it heats up, don’t worry if you can’t get it smooth just press it through a sieve and put it back in the pan.

Carve the meat and serve with a accompaniment of your choice.

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Braised Oxtail in Red Wine with Parsnip Crisps

Braised Oxtail in Red Wine with Parsnip Crisps

Oxtail is a very cheap cut of meat and is very flavoursome, cooked in the right way it’s tender and gives the most wonderful juices for a heavenly sauce.

You will need;

1 - Onion
1 – Carrot
550 GM - Oxtail
150 Ml - Red Wine
300 Ml - Beef Stock
A little Olive Oil
Salt and freshly ground black pepper 

2 teaspoons - Italian Seasoning
2 teaspoons – Corn Flour mixed with 50 Ml water

For the parsnip crisps;

1 – Parsnip
A little Olive Oil

Roughly chop the carrot and onion and fry in a little olive oil 10 minutes.

Add the Oxtail, Italian seasoning, salt and pepper and keep turning until the oxtail is browned all over.

Add the beef stock and the wine and bring to the boil

Transfer to a casserole dish, cover and put in a 130°c oven for 3 hours.

For the parsnip crisps slice off very thin slithers from the parsnip with a speed peeler, place in a tray and sprinkle with a little olive oil the put under a hot grill for 5 or 6 minutes.

After the 3 hours take the braised oxtail out of the oven, separate the oxtail and put it on a plate

Pour the liquid through a sieve then skim off as much of the fat from the top as you can with a spoon

Pour into a pan and put on a medium heat and mix in the cornflour paste to thicken it, leave to simmer while 

you pull the meat off the oxtail bones and cut out any gristle.

Serve with creamy mash and pour the sauce over. 

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Deep Fried Chilli Sprats

Deep Fried Chilli Sprats

This is a great starter or can be had as a snack or party food. In case you are not familiar with sprats they are a small fish, very much like whitebait only bigger.

You can adjust the amount of chilli flakes if you like, follow the recipe and you will have a hint of chilli but if you like things hot you could easily double up on the chilli flakes.

You will need;

18 - Sprats
75Gm - breadcrumbs
5 - teaspoons – Chilli Flakes 

1 – Egg (beaten)
A little Plain Flour
Oil for deep frying
2 pinches - Salt

First of all you will need to clean the fish start by cutting off the head, then insert your knife into the belly at the tail end.

Then cut all the way along to where the head was, open up the fish and scrape away all the dark areas and wash under cold water.

Take out the back bone by snapping it at the very end near the tail and gently pulling it out then place the fish onto a plate ready for deep frying.

Mix the chilli flakes and breadcrumbs together with a pinch of salt, then set up your production line; flour, egg, and breadcrumbs/chilli.

Heat the oil to 180°c for deep frying.

First coat with flour then egg then breadcrumb chilli mix.

Then into the oil and deep fry for 1 minute or so.

Serve with some lemon slices.

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