Posts Tagged ‘nutmeg’
Clapshot
Tuesday, January 25th, 2011
500g boiled potatoes
500g boiled swede
50g butter
2 tablespoons of chopped chives
Salt and Pepper
Optional:
A pinch of nutmeg
Shallots can be used instead of chives
Dripping can be used instead of butter
1. Boil the tatties and swede in separate pans and then drain.
2. Mash the swede and tatties together adding the butter.
3. Stir in the chives and season with the salt and pepper
Tags: chives, nutmeg, potatoes, swede
Posted in Meal Suggestions | No Comments »
Fruity mincemeat with almonds
Tuesday, November 23rd, 2010
Ingredients
* 4 Bramley apples , peeled, cored and grated
* 350g light muscovado sugar
* zest and juice 1 orange
* zest and juice 1 lemon
* 1 tsp ground cinnamon
* ¼ tsp ground nutmeg
* ¼ tsp ground cloves
* ¼ tsp allspice
* 100g dried cranberries
* 100g sultanas
* 100g raisins
* 100g currants
* 100ml brandy
* 85g flaked almonds
* 100g shredded suet or light shredded vegetable suet
Method
1. Put the grated apple and any juices, sugar, and orange and lemon zests and juices into a large saucepan. Bring gently to a simmer, stirring until the sugar has melted. Turn off the heat and stir in the spices, dried fruit and brandy. Set aside until cool.
2. Once cool, stir in the almonds and suet. Divide between sterilised jars or plastic containers for the freezer. Will keep unopened in the fridge for up to 3 months, or freeze for up to 6 months.
Tags: all spice, almonds, bramley apple, cinnamon, cloves, Cranberry, currants, lemon, nutmeg, orange, raisins, sultanas
Posted in Christmas | No Comments »
Traditional bread sauce
Tuesday, November 23rd, 2010
Ingredients
* 1 onion studded with 6 cloves
* 300ml milk
* 75ml double cream
* 6 black peppercorns
* 2 bay leaves
* 100g fresh white breadcrumbs
* 1 tbsp butter
* freshly grated nutmeg , to season
Method
1. Pop the onion in a pan with the milk, cream, peppercorns and bay leaves. Bring to a simmer, then turn off the heat and leave to infuse for 30 mins. Pour the milk through a sieve into a jug, then return it to a cleaned pan.
2. Stir in the breadcrumbs, bring back to the simmer and cook for a few mins (add a splash more milk if you like your sauce thinner). Stir in the butter, season with salt, white pepper and nutmeg, then pour into a warm serving jug or bowl. Or leave to cool and chill or freeze for up to 1 month until needed.
Tags: bay leaf, cloves, nutmeg, onion
Posted in Christmas, Gravy and Sauce | No Comments »
Pithiviers with chard, squash & ricotta
Monday, November 22nd, 2010
Pithiviers with chard, squash & ricotta
Ingredients
* 1 large butternut squash , halved
* 50g butter
* 2 shallots , diced
* 2 small red chillies , seeded and diced
* 1 tsp ground coriander
* nutmeg
* 4 stalks Swiss chard , whites finely diced, greens shredded
* 100g ricotta
* 750g puff pastry
* 1 egg
Method
1. Heat the oven to 200C/fan 180C/gas 6. Roast the squash for 30-40 minutes until the flesh is soft enough to scoop out.
2. Melt half the butter in a frying pan. Add the shallots, chilli, coriander and a good grating of nutmeg. Fry for 10 minutes. Add 100ml of water and the white chard then increase the heat – as it cooks the water will evaporate. Add the green chard and stir fry until wilted. Cool, then stir in the ricotta. Mash the squash with the butter. Season. Mix with the chard.
3. Roll out the puff pastry and cut out 8 discs the size of a side plate, then chill for 10 minutes. Butter 1 or 2 baking sheets. Put the four discs on the baking sheets and prick with a fork. Put a big spoonful of the mixture in the middle (pic 1). Brush the edges with milk.
4. Put the tops over the filling. Press down around it, getting rid of any air pockets (pic 2). Using the back of a knife, start at the centre and mark curved lines (pic 3) until you have a spiral pattern all the way around (pic 4). You can freeze them at this point.
5. Brush with egg, then bake for 30 minutes until crisp and golden.
Tags: butternut squash, chilli, coriander, eggs, nutmeg, shallot
Posted in All Recipes, Veg Ideas | No Comments »
Peas & spring cabbage with pancetta
Thursday, May 20th, 2010
Ingredients
* 300g peas (you’ll need about 600g peas in the pod for this)
* butter
* 350g pancetta or streaky bacon, chopped
* 1 head spring cabbage , tough outer leaves discarded, then finely sliced
* nutmeg freshly grated, to season
Method
1. Cook the peas in boiling water until just tender, drain and cool under running water. Melt a knob of butter in a large pan and add the pancetta or bacon. Cook for a couple of minutes, then stir in the cabbage. Cover and cook on a low heat for 10-15 minutes or until just tender. Add the peas and heat through. Season with salt, lots of pepper and grated nutmeg.
Tags: cabbage, nutmeg, peas
Posted in Meal Suggestions | No Comments »
Smoked Sausage With Cabbage and Apples
Sunday, December 13th, 2009
Smoked Sausage With Cabbage and Apples
Ingredients:
1/4 cup packed brown sugar
1 clove garlic, minced
1 teaspoon salt
1/4 teaspoon nutmeg
dash allspice
dash ground black pepper
1/2 medium head cabbage, coarsely chopped,
12 to 16 ounces chicken sausage links or other smoked sausage, sliced in 1/2-inch pieces
1 cup sliced onion
1 large Granny Smith apple, peeled, cored, coarsely chopped
1/4 cup apple juice
3 tablespoons cider vinegar
Method
Heat oven to 325° F .
Combine the brown sugar, garlic, salt, nutmeg, allspice, and pepper in a small bowl.
In a large oven-safe casserole dish, layer half of the cabbage, half of the onion, half of the apple, and half of the sausage slices. Sprinkle with half of the brown sugar and spice mixture. Repeat the layers with the remaining cabbage, onion, apple, sausage, and brown sugar mixture. Pour the apple juice and vinegar over the casserole.
Cover tightly and bake for 2 hours, stirring occasionally. Add more juice if needed.
Serves 4.
Tags: all spice, apple, cabbage, garlic, nutmeg, onion
Posted in Meal Suggestions | No Comments »
Parsnip & Mustard Au Gratin
Wednesday, December 9th, 2009
Ingredients
800g parsnips , peeled
400ml milk
200ml double cream
200ml vegetable stock
4 tsp wholegrain mustard
4 tbsp grated cheese
whole nutmeg , for grating
Method
1. Slice enough parsnips thinly lengthways to cover the surface of a small ovenproof dish, then slice the rest thinly into rounds. Combine the milk, cream, stock, mustard and half the cheese in a large, lidded saucepan and bring to the boil. Add a good grating of nutmeg and some seasoning – the sweet parsnips can take a bit of salt – then tip in the parsnips. When the cream is simmering again, cover and cook for 6 mins.
2. Using tongs, fish out the long slices of parsnip and set aside. Tip the rest into your dish, then arrange the long slices over the top. Scatter with the rest of the cheese and another grating of nutmeg. Can be chilled for up to 24 hrs.
3. To serve, heat oven to 180C/fan 160C/gas 4 and bake for 1 hr, then turn up to 200C/fan 180C/gas 6 and brown for 15 mins more – you can do this while the pie is resting.
Tags: cream, milk, nutmeg, parsnip
Posted in Veg Ideas | No Comments »