Red Hen Eats

Recipes on This Page ~ and in this particular order 

Spiced Root Vegetables with Lime and Mint.
This is another Domini Kemp recipe. It’s a spicy version of roast Mediterranean vegetables. I tend to bung in whatever veg I have to hand. I am particularly partial to sweet potato and parsnips in the mix.
Roast Cauliflower-Domini Kemp`s twist on this much neglected veg will tempt even the most reluctant of cauliflower eaters.

Prawn and Leek Fricasée  A luscious delight from Irish Times cookery writer, Domini Kemp

Mary Berry`s Chocolate Roulade~ this is an impressive dessert dish. The sponge layer is made from eggs, sugar and cocoa. No flour or butter! The filling is double cream.

Butterfly Buns-these are so retro. Serve them for your `70s themed party, with egg sandwiches and jelly beetroot. An easy, fun recipe ~ from Rachel Allen.

Very Full Tart-this is a savoury tart packed with all sorts of great veg and herbs. It takes a lot of chopping and a lot of time but the end result is utterly delicious ~from Yottam Ottolenghi

Cookies-all sorts, pistachio, chocolate  ~from  Leslie Glover Pendleton

Pain D`Epice-really a very simple cake recipe, cooked in a loaf tin~ from Mary Berry

Tomato, Spinach and Cheese Roulade ~from Avoca

 Key Lime Pie-this is a very impressive and super easy dessert. It`s my most popular recipe on this blog-from Mary Berry

Ceviche-this is a fish dish, easily made and the fish is `cooked`in lime juice. From Rachel Allen

Chick Pea Feta and Herb Salad– a delectable and simple summer salad ~From Domini Kemp

Lamb Balls and Pistachio Aioli-worth making for the pistachio aioli alone-adapted from a Domini Kemp recipe

Herb Stuffed Tomatoes-a lovely starter or side dish from Yottam Ottolenghi

Roast Chicken Bake-Another Domini Kemp recipe and absolutely brilliant if you`re short on time

Mary Berry`s Fast Flapjacks- superquick and easy flapjacks for keeping hungry teens at bay

Sharon`s Red Cabbage– a wonderful way to cook red cabbage from a favourite blogger of mine. You`ll eat this straight from the saucepan!

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Spiced Root Vegetables with Lime and Mint.

Spiced Root Vegetables with Lime and Mint

Ingredients:
•3 sweet potatoes (or about 800g in weight), cut into 1cm-thick slices
•3 large carrots, sliced as above
•3 large parsnips, sliced as above
•1 leek, sliced
•50ml olive oil
•1 tbsp fresh thyme leaves
•1/2 tsp ground cumin
•1/2 tsp ground coriander
•50g butter, melted
•Good pinch smoked paprika
•1/2 tsp turmeric
•FOR THE YOGHURT DRESSING:
•250ml Greek yoghurt
•Juice of 1 lime
•2 cloves garlic, crushed
•Salt and pepper
•FOR THE HERB OIL:
•Big bunch of mint
•Small bunch parsley
•100ml really good olive oil

Method:

Preheat an oven to 200 degrees/gas 6. Slice the vegetables and toss them with the oil, thyme, spices and melted butter. Place on a roasting tray in a single layer. Roast for 25-30 minutes until sizzling and tender. Turn them over to ensure all sides are crisp.

For the yoghurt dressing, gently whisk the ingredients together in a bowl.

For the herb oil, blitz the oil, herbs and in a blender. Season with salt and pepper.

Serve either with the sauces on the side or drizzled over the roasted vegetables

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Roast Cauliflower Spaghetti

Ingredients:

• 1 head cauliflower
• 4 tbsp olive oil
• Salt and pepper
• Scrape of nutmeg or pinch of chilli flakes
• A couple of knobs of butter
• 3 cloves garlic, peeled and crushed
• Splash white wine
• Basil leaves
• 250-300g whole-wheat spaghetti
• 50g hazelnuts, lightly toasted
• Hard goat’s cheese or Pecorino to garnish (optional)

Method: Preheat your oven to 200 degrees/gas 6. Cut the cauliflower into florets, give them a little rinse and shake off excess water (you don’t want them steaming). Put them into a roasting tin, sprinkle with half the olive oil and season with salt, pepper, nutmeg or chilli. Roast for 20-30 minutes. You want a little char and crunch. Don’t fret about turning your oven up full blast and tweaking cooking times. You can toast your hazelnuts while your oven is preheating – but keep an eye on them. They won’t take kindly to a temperature of 200 degrees, so catch the oven on the way up. Meanwhile, heat up the butter, add the garlic and then the white wine and roughly chopped basil. Season and set aside. Cook your spaghetti in a large pot of boiling water, drain, then add the two tablespoons of olive oil and mix with a pasta spoon or tongs so the oil coats the spaghetti. Season with some salt and pepper. Put it back in the big saucepan and add the butter sauce and roasted cauliflower and toss. Spoon into bowls, and top with the hazelnuts and some grated cheese.

Prawn and Leek Fricasée

• 60ml olive oil
• 3 leeks, sliced
• Salt and pepper
• 2 cloves garlic, peeled and crushed
• 2 fennel bulbs, sliced
• 1 large glass of wine
• Good pinch saffron
• Good pinch chilli flakes
• 2 tsp Dijon mustard
• 100ml cream
• Zest and juice of 1 lemon
• 1 x 340g pack of frozen prawns
• 1 punnet cherry tomatoes (approx 300g)
• Bunch parsley, chopped

Method:

This serves four to six. You can use cooked or raw frozen prawns, just adjust the cooking time. Heat the olive oil in a decent- sized saucepan and sweat the leeks until wilted down and soft. Season well. Add the garlic and fennel. Then add the wine, saffron and chilli. Cover with a lid and cook for a few minutes until the vegetables are soft. Add the Dijon mustard, cream, lemon zest and juice, along with the prawns and tomatoes. Gently simmer this for about 10 minutes, until it has got rather watery and then starts to reduce and thicken up.

Taste and season. When you are happy with the flavour and consistency, spoon into bowls and serve with parsley and cooked rice or mash.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Mary Berry`s Chocolate Roulade

Yum!

Ingredients:

• 175g/6oz good-quality dark chocolate broken into pieces
• 6 free-range eggs, separated
• 175g/6oz caster sugar
• 2 tablespoons cocoa powder
• 300ml/10fl oz double cream
• icing sugar, to dust

Preheat the oven to 180C/160 Fan/Gas 4. Lightly grease a 33cm x 23cm/13in x 9in Swiss roll tin then line the base and sides of the tin with a large sheet of greaseproof paper, pushing it into the corners.

Melt the chocolate in a bowl set over a pan of barely simmering water. (Do not let the base of the bowl touch the water.)

Place the egg whites in a large bowl and whisk until stiff but not dry. If you turn the bowl upside down, the whites should be stiff enough not to fall out.

Put the egg yolks in a separate bowl with the sugar and whisk on high speed for 2-3 minutes or until thick and creamy and the mixture leaves a thick ribbon-like trail when the beaters are lifted. Pour in the cooled chocolate and gently fold together until well combined.

Gently stir two large spoonfuls of the egg whites into the chocolate mixture to loosen the mix, then fold in the remaining egg whites using a large metal spoon. Sift the cocoa over the top and lightly fold it in. Pour the mixture into the prepared tin and gently move the tin around until the mixture is level.

Bake in the preheated oven for about 20-25 minutes until risen and the top feels firm and slightly crisp. Remove from the oven, leave in the tin (expect the roulade to fall and crack a little) and set aside until cold.

Whip the cream until it just holds its shape. Lay a large piece of greaseproof paper on the work surface and dust it lightly with icing sugar. Turn the roulade out on to the paper so its lining paper is on top, then carefully peel off the paper. Spread the roulade with the whipped cream, leaving a border of about 2cm/¾in all the way around the edges. With one of the shortest edges facing you, make a cut along it with a sharp knife, going about half way through the sponge. This will help to start the rolling up. Now roll this cut edge over tightly to start with and use the paper to help continue the tight rolling, by pulling it away from you as you roll. Don’t worry if the roulade cracks – that is quite normal and all part of its charm.

Finish with the join underneath then lift the roulade onto a serving plate or board using a large wide spatula or two fish slices. Dust with icing sugar

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Butterfly Buns

She calls them Fairy Cakes. But I`m sticking withButterfly Buns

• 125 g Butter(softened)
• 125g Caster Sugar
• 1 tsp vanilla essence
• 2 eggs
• 150 g plain flour
• 1/4 tsp baking powder

The filling is made from buttercream icing or crème Chantilly. I opted for the latter, since it`s an easy-peasy make, and I`d never done it before. If you`ve gotta get out of your comfort zone once in a while,crème Chantilly is a good way to go.

Preheat oven to 190 C/375 F Gas 5.  Line the 12 hole bun tray with the pastry cases.

Rachel gives two options on putting all the ingredients together.

Choose from either of these methods:~

The Harder One:You can use the electric mixer to whip the butter til creamy, then add the sugar and vanilla til the mix is light and fluffy. Add the eggs, one at a time beating continuously, then sift the flour and baming powder into the mix.

The Easy One: You could though, if pressed for time, put the whole lot into the mixing bowl whisk the lot with the electric mixer. Don`t overbeat it all though.

Divide the mix among the paper cases, using two teaspoons. Cook for 8-12 minutes until springy to the touch.

Cut the top of each bun and then halve the top to make two butterfly wings. Rachel puts jam on the top of each bun then-strawberry or raspberry. As that`s a sure-fire way to turn my chooks off butterfly buns for life, I skipped the jam and put the crème Chantilly in at that point. Insert the butterfly wings at an angle, then add the hundreds and thousands for a real 70s touch.

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My Burnt Version of Very Full Tart

Yottam Ottolenghi`s Very Full Tart

• 1 red pepper and 1 yellow pepper
• about 100 ml olive oil
• 1 aubergine, cut into 4cm dice
• salt and black pepper
• 1 sweet potato, peeled and cut into 3cm dice
• 1 small courgette, cut into 3cm dice
• 2 medium onions, thinly sliced
• 2 bay leaves
• 300 g shortcrust pastry
• 8 thyme sprigs, picked
• 120 g each ricotta and feta
• 7 cherry tomatoes, halved
• 2 medium free-range eggs
• 200 ml double cream

Directions

• Heat the oven to 230 °C / gas mark 8
• Cut around the pepper stalks, then lift out and discard, along with all the seeds.
• Put the peppers in a small ovenproof dish, drizzle with oil and put on the top shelf of the oven.
• Mix the aubergine with four tablespoons of oil and season.
• Tip into a big baking tin and place on the shelf below the peppers.
• After 12 minutes, add the sweet potato, stir and roast for 12 minutes more.
• Now add the courgette, stir and roast for a further 10–12 minutes.
• By now, the peppers should be brown and the vegetables cooked.
• Remove everything from the oven and turn the heat to 160 °C / gas mark 2½.
• Cover the peppers with foil and leave to cool; once cool, peel and tear into strips.
• Meanwhile, heat two tablespoons of oil in a frying pan on medium heat.
• Sauté the onions with the bay leaves and some salt for 25 minutes, stirring occasionally, until brown, soft and sweet.
• Discard the bay and set aside.
• Grease a 22 cm loose-bottomed tart tin.
• Roll the pastry to a 3 mm-thick circle large enough to line the tin with some overhang.
• Press it into the edges.
• Line with baking parchment and fill with baking beans.
• Bake blind for 30 minutes, lift out the paper and beans, and bake for 10–15 minutes more, until golden brown.
• Remove and allow to cool a little.
• Spread the onions over the bottom, then top with roasted veg.
• Scatter over half the thyme, dot first with small chunks of both cheeses and then the tomato halves, cut-side up.
• Whisk the eggs and cream with some salt and pepper, and pour into the tart; the tomatoes and cheese should remain exposed.
• Scatter the remaining thyme on top.
• Bake for 35–45 minutes, until the filling sets and turns golden.
• Rest for at least 10 minutes, then trim off the excess pastry, remove the tart from its tin and serve

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One Dough, Fifty Cookies

The recipes are from One Dough, Fifty Cookies. I`ve made about ten different cookies from it so far. And yes, as the title suggests, their all built around the same recipe-

• 8oz butter, creamed with 5 oz butter.
• Add a beaten egg yolk and 2 tsp of vanilla essence into that.
• Mix  10 oz of flour into the mix with a pinch of salt. There`s your dough.

Add any flavourings you care to think about. If I reduce the flour by two ounces, I can add 2 ounces of cocoa for chocolate cookie dough. Or peg in any kind of nuts.

Now form the dough into balls and place well apart on your baking sheets.

Cook for 10-12 min at 190/375 or Gas 5.

The chocolate cookie has been the most popular cookie in the henhouse to date. I didn`t even get a chance to set up a photo shoot for the resulting cookies because they were gone as soon as I`d found my camera.

But here`s a pic of pistachio nut cookies. A pic of two pics, actually. One shows the photo from One Dough, Fifty Cookies and the plate bears my version of the same cookies. Okay, time to spot the difference then….

And here`s the Chocolate Cookies

Just add

• 8oz butter, creamed with 5 oz butter.
• Add a beaten egg yolk and 2 tsp of vanilla essence into that.
• Stir in 8 oz of flour into the mix with
• 2 oz of cocoa and a pinch of salt.

Form the dough into balls and place well apart on your baking sheets. Cook for 10-12 min at 190/375 or Gas 5.

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Pain D`epice

The recipe is from Annie Bell`s “Gorgeous Cakes”

It`s called “Pain D`epice” but already my kids have named it “Disappearing Cake”

Disappearing Cake

125 g plain flour, sifted

150g icing sugar, sifted

1 1/2 tsp ground cinnamon, sifted

2 tsp baking powder, sifted

175 g unsalted butter, softened

4 medium eggs.

Preheat oven to 170 fan/190 C/Gas mark 5. Grease a 22 cm (1.3L) loaf tin. Bung all the ingredients into a food processor.(I just use my ordinary cake mixer.) Put into the loaf tin, smooth the top of the cake and bake for 45 min, or until a skewer inserted into the centre, comes out clean.

EAT!

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Avoca`s Spinach, Roast Pepper and Tomato Roulade

 

Ingredients

110g fresh spinach

40g butter

50g peeled and finely chopped onion

40g plain flour

300 ml milk

4 eggs, separated

40g Parmesan, freshly grated

Freshly grated nutmeg

Sesame seeds

For the filling

110 g onion peeled and chopped

2 tablespoons olive oil

2 garlic cloves, crushed

1/2 red chilli, deseeded and chopped

2 red peppers roasted and diced

400g can tomatoes.

Of course I didn`t have all the ingredients. I used passata instead of tinned tomatoes. And left out the nutmeg altogether.

When I`m doing this roulade again- that will be very soon and often-I will have the nutmeg to hand. I will destalk the spinach before cooking and I will have mastered how to rouler a roulade.

Anyway, on with the cooking….

Remove the stalks from the spinach and cook in a little water for two minutes, until it begins to wilt. Remove from the heat immediately, drain well and chop finely.

Melt the butter over a low heat and cook the onion until translucent. Then add the flour and cook for two minutes. Gradually stir in the milk, increase the heat slightly and stir continuously until the mixture gets very thick. Remove from the heat and add the eggs yolks and cheese. Season with S & P and nutmeg and then transfer into a large bowl.

Whisk the egg whites with a pinch of salt until they form soft peaks. Then fold in carefully into the spinach mixture. Pour into a greased and lined 30×23 cm Swiss roll tin and bake at 200C/400F/Gas mark 6 ,for 6 to 10 minutes until it has risen, and is firm to the touch.

For the filling, gently sauté the onion in olive oil for 10 minutes without colouring. Add the garlic, chilli and roasted peppers and cook for two minutes. Add the tomatoes and cook uncovered until the mixture has reduced in volume by half. Season to taste and leave to cool slightly.

Now for the fun bit…

Turn the roulade out onto a piece of foil and then peel off the backing foil. Spread the cooled pepper mixture over the top and roll up.

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Mary Berry`s Key Lime Pie

The base is made by crushing 150g digestive biscuits. This is best done with the biscuits in a freezer bag. Think of someone you really dislike while smashing the biscuits with a rolling pin. I`ve crushed whole truckloads with this method. Bung 65g butter into a pan and melt over a low heat. Add the crush biscuit along with 25g Demerara sugar. Mix well and spread across the base of a loose bottomed 20 cm springform tin. I ended up with a slightly bigger tin so I just added more of the biscuit/sugar mix and ran it up to the sides of the tin too. Pop in the fridge til you need it.

You will make the filling laughing. Take the rind off a lime with a zester. Juice four large limes. Then put the lime juice into a mixing bowl with 33 ml of double cream and 400g of condensed milk. ( Yes, pure poison, I know). Mix until well blended, then pour over the biscuit base. Chill for several hours.

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The following recipe is from Rachel Allen. It`s a wonderful fish dish where the fish is `cooked` as it marinates in lime juice.

Ceviche

500 g skinless white fish fillets (such as pollock, haddock, cod, plaice or sole, cut into strips 5mm thick)

juice of 6 limes

3 spring onions (trimmed and sliced)

150 g cucumber (peeled and cut into 5mm dice)

2 avocados (peeled, stone removed and flesh cut into 5mm dice)

1 red chilli (deseeded and finely chopped)

lime slices, to serve

Method

1.Place the fish pieces in a large bowl, add the lime juice and mix together, then cover with cling film or a plate and leave in the fridge to chill for at least 1 hour.

2.Remove from the fridge and mix in the remaining ingredients. Divide between plates, add lime slices and serve.

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Chick Pea, Feta and Herb Salad from Domini Kemp, Irish Times

Chickpea. Feta and Herb Salad

Sweat three red onions in a pan, with six cloves of garlic and 220 mls olive oil. Remove from the hob and bung in one finely chopped red chilli and the zest of two lemons. Let it cool, then add the juice of two lemons.

Drain and rinse two cans of chickpeas. Leave in a bowl. Throw the cooled onion mix in with the chickpeas and let it marinate. Toss in three spring onions, and a big bunch of chopped parsley and coriander and crumble 220g of feta over the lot. You can also add chopped cherry tomatoes, which I did, since I`m a tomato addict. Oh, and the usual S & P seasoning.

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Lamb Balls and Pistachio Aioli

Eats: Meat Balls and Pistachio Aioli.

This recipe has been shamelessly fliched from one of my fav food writers, Domini Kemp. It actually should be lamb skewers. But my skewers were too big for the pan so I turned the meat mix into balls instead. Still equally scrummy though. And the aioli? Well, neither my presentation, nor my pic do it justice here. Believe me, it is truly, truly delish.

The recipe for both the lamb skewers and the aioli can be had here, on the Irish Times website. And Domini`s pic is so much better than mine too. So, go on, take a peek.

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Herb-Stuffed Tomatoes

Ottolenghi`s Herb Stuffed Tomatoes

• 4 medium tomatoes, ripe but firm
• Salt and ground black pepper
• 1 large onion, finely chopped
• 2 cloves garlic, finely chopped
• 4 salted anchovy fillets, chopped
• 2 tbsp olive oil
• 30g panko breadcrumbs
• 2 tbsp chopped oregano
• 3 tbsp chopped parsley
• 1 tbsp chopped mint
• 1½ tbsp chopped capers

Method

Trim 1cm off the top of each tomato and discard. Use a teaspoon to remove the seeds and most of the flesh, leaving a clean shell. Lightly salt the insides and put in a colander, facing down, to get rid of some moisture.

Preheat the oven to 180C/350F/gas mark 4. In a medium pan, sauté the onion, garlic and anchovy in a tablespoon of oil. Cook on a low heat for two to three minutes, just to soften the onion. Remove from the heat, stir in the breadcrumbs, herbs, capers and pepper, taste and add salt if needed.

Fill the tomato shells with the herb stuffing, pressing down very gently as you go – you want a nice dome of stuffing on top. Place in a greased, ovenproof dish, drizzle over the remaining oil and bake for about 20 minutes. Serve lukewarm.

Panko-What`s that? Panko breadcrumbs are Japanese. They`re made from crustless bread and are light and crunchy. Couldn`t get panko this end of the universe to save my life. Not that I tried too hard. A trip to the city might do it sometime. Meanwhile, I just blitzed up some crustless bread in my mini-chopper.

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             Roast Chicken Bake

Serves: 4

Cooking Time: 50 mins

Ingredients: •1 punnet cherry tomatoes •2 red onions, peeled and quartered •1 red pepper and 1 yellow pepper, de-seeded and roughly chopped (1-2-inch pieces) •8 skinless, boneless chicken thighs •4 cloves garlic, crushed •Few springs thyme or oregano or rosemary •1 tsp smoked paprika •2 tbsp olive oil •2 tbsp balsamic vinegar •100ml white wine •Salt and pepper

Method:

Preheat oven to 180 degrees/gas 4.

Put all the ingredients in a bowl, toss them together and season well. Put into a roasting tin and bake for 45-50 minutes. Simples.

In another version of this recipe, Domini suggest using chicken breast and I have to say, I personally preferred that to chicken thigh, though, of course, I`d scoff either version.

Also, the addition in the latter recipe, of rocket, and parmesan shavings would make the whole dish look prettier, along with giving it an added nutritional boost.

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Mary  Berry`s Fast Flapjacks

Ingredients:

• 225g (8oz) butter,
• 225g (8oz) demerara sugar,
• 75g (3oz) golden syrup,
• 275g (10oz) porridge oats

Instructions Preheat oven to 160 degC / Gas 3. Grease a 12 x 9″ tray/roasting tin Melt butter in a large saucepan with the sugar and syrup then stir in the oats. Mix well and turn into the prepared tin and press down flat with a palette knife or back of a spoon. Bake for 35  mins or until pale golden brown. Remove from oven and leave to cool for 10 mins before marking into 24 squares. Leave in the tin to finish cooling.

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Sharon`s Red Cabbage

• One onion chopped
• 1/4 cup butter
• One red cabbage sliced finely
• 3 cooking apples peeled and diced
• 1/3 cup brown sugar
• 1/4 cup cider vinegar
• 1/4 cup water
• salt and pepper

Method

Melt the butter and cook the onion, sauté till soft. Add all other ingredients bring to boil. Simmer till tender about 20 minutes. Season.