Cheddar, dill & beer loaf

Ingredients
360g organic flour – either all white or ½ white & ½ brown
120g mature Cheddar – grated
2 tablespoons finely chopped dill (or substitute chives if you prefer)
½ teaspoon local honey
2 teaspoons baking powder
300ml pilsner/lager at room temperature (non-alcoholic works too)
1.5 teaspoons salt
Butter at room temperature


cheddar-dill-and-beer-loaf-1-2016

Method
Combine the flour/s, baking powder, dill, salt and Cheddar
Stir in the pilsner & honey
Pour into a buttered loaf tin and brush the top with a little oil or butter
Bake at 190C for about 35-40 minutes or until an inserted skewer comes out clean
However tempted you are to eat this loaf, allow it to cool on a rack for at least 15 minutes before slicing!

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This loaf works well using gluten free flours (e.g. Doves Farm) and lager (e.g.Estrella Damm Daura Gluten Free Lager or Celia Organic Gluten Free Lager)

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Perfect with lots of butter!

& makes a fine tuna mayo sandwich too!

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Tuna + mayonnaise + capers + cucumber + lemon + black pepper, et voila!

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Pea pancakes with poached eggs

pea pancakes

Put cooked peas (frozen are fine) + cornflour + beaten egg + S&P in food processor and blitz to make a purée/pancake batter

2

Make this as fine or coarse as you like

3

Add chopped parsley + finely sliced spring onions

4

Fry in small batches in a good non-stick pan with a little olive oil

Keep warm in the oven or re-heat in low oven as necessary

Poach eggs in simmering water with a dash of white wine vinegar added

Gently remove with slotted spoon

10

Top warm pea pancakes with poached egg and sprinkle with chopped chives or more spring onions

19a

17

Ideal for Sunday brunch – & gluten-free too!

Great with watercress garnish or some pan-fried chorizo if you fancy

 

Chestnut flour pancakes with creamy mushroom & chive filling

chesstnuts pancakkes

Vegetarian & gluten free

 Chestnut flour pancakes

For the mushroom filling:

Slice mushrooms & sauté in light olive oil

When golden add a little finely chopped garlic & cook for a minute or two

Add a big splash of dry sherry + water + sprig of thyme + sea salt + pepper

 Chestnut flour pancakes

Simmer until the liquid has reduced by half

Add corn flour to thicken the sauce

When cooked through remove the thyme sprig & add a spoonful of mascarpone + chopped chives

chestnut pancakes

For the chestnut pancakes:

120g chestnut flour
80g gluten free flour – I used chickpea flour
1 teaspoon baking powder (optional)
pinch of salt
1 egg
150ml milk
150ml cold water

Mix together all the ingredients to make a thin batter – add more liquid if necessary
Leave to rest in fridge for 5 minutes
Put  1/3 of ladleful of batter into a hot lightly oiled non-stick frying pan
Quickly swirl the batter around to cover the bottom of the pan
Cook for 2 minutes over a medium-high heat
Flip and cook for another minute
Cook the rest of the batter & keep the pancakes warm

—-

Preheat fan oven to 180°C
Spoon 2 tablespoons of the filling down the centre of a pancake & roll it up
Place in a buttered oven proof dish
Repeat with remaining pancakes & filling
Sprinkle over grated vegetarian ‘Parmesan’ mixed with chopped chives & black pepper.

I used Tesco Everyday Italian hard cheese which is suitable for vegetarians

chestnut pancakes with mushroom filling

Bake for 15 minutes or until piping hot & the cheese is golden

Goes well with balsamic dressed rocket salad

chestnut pancake

Tip:

If making sweet pancakes then use 100% chestnut flour which is naturally sweet and omit the salt. Goes great with Nutella  (or homemade cocoa/cacao toasted hazelnut & vanilla spread) + sliced bananas + vanilla ice cream!

 

Still on the IndoChinese food theme – Vietnamese pork balls & chilli dipping sauce

Vietnamese pork balls

Lunch for 2

Mix together 250g minced pork + 3 big cloves of garlic (crushed) + 1 finely sliced shallot/large spring onion + small bunch finely shredded coriander + 1 finely chopped red chilli + 1 finely sliced lemongrass stalk + splash of fish sauce + sprinkle of sea salt + pinch of brown sugar

Roll into balls & pan fry until cooked through

For the chilli dipping sauce/dressing mix together 1 finely sliced large spring onion + 1 finely sliced red chilli + 1 small garlic clove crushed + 4 tblspns rice wine vinegar + ½ tblspn fish sauce  + pinch of brown sugar

Vietnamese pork balls

Vietnamese pork balls

Vietnamese pork balls

Serve with rice noodles etc – v low fat & gluten free!

Any leftovers = tasty snack for later!

Vietnamese pork balls

Merguez meatballs

merguez meatballs

Merguez meatballs – makes around 16 walnut-sized meatballs

250g organic minced lamb
50g organic minced beef
2 medium cloves garlic, minced
¼ teaspoon ground black pepper
½ teaspoon cumin seeds
½ teaspoon fennel seeds
½ teaspoon coriander seeds
1 dessert spoon sweet paprika
½ teaspoon cayenne (or to taste)
1 tablespoon finely chopped parsley
1 tablespoon finely chopped coriander
Sea salt
Olive oil

For the merguez spice mix:
Dry fry the cumin, fennel and coriander seeds for a minute or so, until they become fragrant.
Tip into a mini herb blender (or pestle and mortar) and blend/pound to a fine consistency.
Add the paprika, cayenne, pepper and salt.

lamb meatball tagine

Meatballs:
Put the lamb and beef in a mixing bowl along with the merguez spice, minced garlic, chopped parsley and coriander, and mix well.
Test the seasoning of the meat mix by frying half a teaspoon of the mixture in oil. Adjust the seasoning, as required. At this stage, along with any extra, salt, paprika, cayenne you might like to add to suit your palate, you can use ready-ground cumin/coriander rather than prepare more toasted seeds.

Once you are happy with the flavour, shape the mixture into walnut-size balls and put in the freezer for 30 minutes (or refrigerate for an hour) before cooking – this stage is optional but does help the meatballs to retain their shape when fried.
Remove the meatballs from the freezer/fridge and shallow fry in olive oil, until cooked through. Shaking the pan, to ‘roll’ the meatballs, will help them keep their sphere shape.

Enjoy these meatballs:
Braised in a butter bean, garlic, saffron, red pepper and spinach soup drizzled with harissa oil

merguez meatballs

3
Slow-cooked in a tomato, paprika and roasted red pepper sauce

merguez meatballs
With homemade flatbreads, Moroccan yoghurt, cucumber and lemon dip, broad bean, tahini, garlic and coriander dip or spiced carrot puree

merguez meatballs
broadbean and tahini

Super healthy and delicious broad bean & chickpea falafel

 

Super healthy and delicious broad bean & chickpea falafel, spicy harissa dressing + garlicky mint & cucumber yoghurt!

C R E A T I V E   C O O K E R Y   L E S S O N S

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www.sugarpeppercooks.co.uk/cooking%20lessons.html

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broad bean & chickpea falafel

Learn how to cook deliciously healthy & wholesome lunches & suppers!