Christmas Cake(Iced Fruit Cake)

Ingredients:

For the cake

1lb 2oz sultana raisins

 9oz golden raisins

 7oz glacé(candied) cherries, halved

 4oz dried currants

 4oz cut mixed peel

 4oz  dried figs, roughly chopped

 4oz dried apricots,  chopped

 4oz dried pitted prunes, roughly chopped

 5fl oz brandy

 1 small orange, grated zest and juice

 9oz unsalted butter, at room temperature

7oz dark muscovado sugar

 5 medium eggs

 10 oz AP flour

 7oz macadamia nuts, roughly chopped

 

Finishing decoration:

3 Tablespoons apricot jam

 1lb marzipan

 5oz ready-to-roll white fondant icing

 Royal icing

 Candy silver balls, to decorate

Powdered sugar, to dust

 

Steps:

1. Put the sultanas, raisins, cherries, currants, peel, figs, apricots and prunes in a large bowl and pour over the brandy, orange zest and juice. Mix well, cover and leave to stand overnight. 
2. Line the base of a 23cm/9in cake tin with a double thickness of parchment paper. Line the sides of the tin with a double thickness of parchment paper, so that it rises 1½-2in above the edge of the tin. Wrap a sheet of folded parchment around the outside of the tin and secure with string. Stand the prepared tin on a parchment baking sheet. Preheat the oven to 300° F. 
3. In a large bowl, beat the butter and sugar together until light and fluffy. Gradually beat in the eggs, adding a little of the flour if the mixture starts to curdle. Add the fruit, its soaking liquid and the nuts and mix well. Stir in the flour, taking care not to over mix it. Spoon the mixture into the prepared tin and level the surface with the back of a spoon. Bake for 3-4 hours or until a skewer inserted into the center comes out clean. If the top of the cake starts to get too brown, cover with a sheet of parchment. 
4. When the cake is cooked, remove it from the oven and leave to cool completely in the tin. Store the cake in an airtight tin, wrapped in greaseproof paper and foil for between two and three months. Feed the cake with brandy every 2-3 weeks until you are ready to decorate it. 
5. Pass the jam through a sieve and warm it in a pan with 1 tbsp of water. Invert the cake onto a serving plate or board. Use a little of the marzipan to fill any gaps between the cake and the plate. Brush the jam all over the cake. Roll out the remaining marzipan and lift carefully onto the cake, easing it around the sides. Trim off any excess with a sharp knife. 
6. Roll out the fondant icing to ¼” in thickness and cut out as many Christmas shapes as you can, re-rolling the trimmings. Set aside on parchment paper to harden. Meanwhile, make up a batch of royal icing. Spread the icing over the cake to cover it, then roughly peak it using a spatula. Arrange the stars on top and scatter over the silver balls. Leave the icing to harden, then dust the cake with icing sugar.

Royal Icing

It’s that time of year when many will head into the kitchen to bake a gingerbread house to decorate for the holidays. I am often asked what can be done to prevent the pieces from falling off, and the answer can be found in selecting the right icing for your project. If you’re looking for the perfect icing to use in the construction of your gingerbread house, royal icing will save the day.  Royal icing dries to a hard, smooth finish, and is used for decorating and frosting cakes and cookies. Royal icing is the perfect glue to attach pieces of your gingerbread house because it dries to a rock-hard yet brittle texture.  It has a crunchier texture than buttercream or store bought frostings, but can also be thinned with water to glaze pastries, or Bundt cakes. This glaze can also be spread with the back of a spoon to create the look of snow, or icicles hanging from the roofline of your house.

 

Ingredients:

3 ounces pasteurized egg whites (3 tablespoons meringue powder can be substituted)

1 teaspoon vanilla extract

4 cups powdered sugar

Steps:

1. In the large bowl of a stand mixer combine the egg whites and vanilla and beat until frothy.
2. Add powdered sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn mixer to high speed and beat until mixture forms stiff, glossy peaks. (This should take approximately 5 to 7 minutes.)
3. Add food coloring, if desired. Use immediately
4. Icing can be store in airtight container in refrigerator for up to 3 days.

Yorkshire Puddings

I was asked to provide a recipe for Yorkshire Puddings that would equal the quality of those served in the United Kingdom. The secret to getting these little treats to rise is that all of the ingredients must be at room temperature, and the oven should not be opened while they are baking. Failure to heed these instructions will result in very dense and flat puddings.

Ingredients:

7/8 Cup All Purpose Flour (1 Cup minus 2 Tablespoons)

½ Teaspoon Salt

2 Eggs, Beaten

½ Cup Milk

½ Cup Water

Steps:

1. Preheat oven to 400˚ F
2. Sift Flour and Salt in a large mixing bowl.
3. Create a well in the center of the flour, and pour the milk into the center. Mix well.
4. Beat the eggs into the mixture. Add Milk slowing while beating the mixture between additions.
5. Add water and beat until large bubbles appear at the surface of the mixture. Allow mixture to rest 5 minutes.
6. While mixture is resting, heat a 9 x 12 baking dish, or muffin pan containing about ¼ inch of beef drippings, or melted butter in the oven.
7. Pour batter into hot pan until it reaches a depth of just slightly more than ½ inch.
8. Bake for 20 minutes at 400˚F, and then reduce temperature to 350˚F.
9. Continue baking 10-15 additional minutes until golden brown.
10. Serve Immediately.

Jamaican Curried Goat

Jamaican Curried Goat

Ingredients:

2lb (including bones) of goat meat – cut in to cubes (lamb may be used as a substitute)
2 tbsp Jamaican curry powder

2 diced onions
2 scallions (or spring onions)
1/2 tsp salt
1/2 tsp pepper
2 scotch bonnet chili peppers, minced
1 tbsp fresh grated ginger
6 cloves of minced garlic
2 sprigs of fresh thyme
1 tbsp butter
1/2 lb diced carrots
1/2 lb diced potato

Steps:

1. Combine the curry powder, onions, scallion, salt, pepper, chilies, ginger, thyme and half a cup of water in a blender. Add more water as necessary so  the ingredients mix well.
2. Rub the mixture in to the cubes of meat, let marinade in the fridge overnight.
3. Scrape the marinade off the meat and save for later.
4. Add the meat and butter to a frying pan and brown gently.
5. Place the meat in a saucepan and add the potatoes, carrots and marinade then add enough water to cover the meat.
6. Bring to the boil then let simmer until the meat is tender (this should take 1 – 1.5 hours).
7. Served traditionally with rice and peas

Rice and peas

Ingredients:

3 cups of white rice
1 cup of dried red kidney beans or pigeon peas
5 cloves of garlic, finely chopped
1 whole scotch bonnet pepper
3 Scallion
1 cup of coconut milk
1 teaspoon of salt
1 teaspoon of black pepper
2 sprigs of fresh thyme

Steps:

1. Wash and sort your dried peas, or beans.
2. Pour on three cups of water and leave to soak overnight.
3. Crush the garlic and add to seven cups of boiling water.
4. Add peas and boil for 45 minutes.
5. You can test to see if the peas are cooked by crushing them with a spoon to check for tenderness.
   (If they crush easily, you are ready to move on to the next step)
6. Add your coconut milk, rice, salt, black pepper and thyme to the water. Reduce heat to a simmer.
7. Crush the scallion (do not chop) and add this to the peas with the uncut scotch bonnet pepper. The pepper remains uncut so as to not make the rice spicy, but just give it a subtle peppery flavor.
8. Cover the Rice and Peas. Allow to simmer about 40 minutes.

Rogan Josh

Serves 6
Rogan Josh is one of the most popular curry dishes served in restaurants today. The name means ”Red Curry” , the red being provided by the chilies.

Ingredients:

2 tablespoons Ghee, or Clarified Butter
2 Pounds Braising Steak, cut into 1” cubes
1 Onion, chopped fine
3 Cloves Garlic
1-in. piece Fresh Ginger Root, grated
4 Fresh Red Chilies, chopped
4 Green Cardamom Pods
4 Cloves
2 Teaspoons Coriander Seeds
2 Teaspoons Cumin Seeds
1 Teaspoon Spanish Paprika
1 Teaspoon Sea Salt
1 Fresh Bay Leaf
¼ Cup Natural Yogurt
1-in. Piece Cinnamon Stick
2/3 Cups Hot Water
¼ Teaspoon Garam Masala
Freshly Milled Black Pepper to taste

Steps:

1. Heat the ghee in a large pot and brown the meat in batches.
2. Add the onion to the ghee and stir over high heat for 3-4 minutes.
3. Grind together the garlic, ginger, chilies, cardamom, cloves, coriander, cumin, paprika, and salt in a spice grinder.
4. Add the spice mixture and bay leaf to the pot and stir until fragrant.
5. Return the meat and any juices to the pot, and simmer for 2-3 minutes.
6. Gradually stir in the yogurt to the pot while keeping the sauce simmering.
7. Stir in the cinnamon and hot water. Season with black pepper.
8. Transfer meat to a covered casserole dish and cook in a preheated, 350°F oven, for 1 hour, stirring frequently, until the meat is very tender and the sauce has slightly reduced.
9. Discard the cinnamon stick, and stir in the garam masala. Remove any excess oil from the surface.
10. Serve with steamed basmati rice and naan bread.

Lamb Tikka Masala

Ingredients:
1 teaspoon cumin seeds, ground
½ teaspoon ground turmeric
2-inch piece ginger root, grated
2 garlic cloves, crushed
½ teaspoon salt
½ cup natural yogurt
2 pounds boneless lamb, cut into 1 inch pieces
1 Tablespoon Paprika or 1-2 drops edible red food coloring
1 teaspoon water
Fresh mint leaves, to garnish
Masala Sauce
1 tablespoon ghee( Clarified Butter)
3 tomatoes, skinned and chopped
½ teaspoon yellow mustard seeds
2 fresh green chilies, chopped
½ cup coconut milk
3 tablespoons chopped fresh mint
3 tablespoons chopped fresh cilantro
salt and pepper to taste
Steps:
1. Combine the cumin, turmeric, ginger, garlic, salt and yogurt in a bowl. Stir in the lamb until evenly coated with the sauce. Dilute the food coloring with the water, and add to the bowl, stirring well. Marinate in the refrigerator for 2 hours. Soak 6 wooden skewers in hot water with 1 teaspoon oil for 15 minutes.
2. Make the masala sauce. Heat the ghee in a large saucepan and add the tomatoes, mustard seeds, green chilies and coconut milk. Bring to a boil, and then simmer for 20 minutes until the tomatoes have broken down. Stir occasionally.
3. Thread the pieces of lamb onto the skewers. Set the skewers on a broiler pan and cook under a preheated very hot broiler for 15-20 minutes, turning occasionally.
4. Stir the mint and fresh chopped cilantro into the sauce, and season with salt & pepper.
5. Carefully remove the lamb from the skewers. Stir the lamb into the masala sauce and garnish with fresh mint leaves.
6. Serve with Basmati Rice, and hot Naan bread.

Huli-Huli Chicken(Hawaiian Style Roasted Chicken)

Serves 4

Ingredients:
1 Whole Chicken, Cut 8 Way
1/2 Cup Shoyu (Japanese Soy Sauce)
1/2 Cup Pineapple Chunks, Pureed
1/4 cup dark brown sugar
1/4 Cup Ketchup
1/8 Cup Rice Wine Vinegar
3 Tablespoons Ginger, finely grated
2-3 Cloves Garlic, Minced
1/2 teaspoon Worcestershire Sauce

Steps:

1. Cut chicken into 8 pieces, and place pieces in a large non reactive container.

2. In a medium bowl, combine soy sauce, pineapple, brown sugar, ketchup, rice wine vinegar, ginger, garlic and Worcestershire sauce. Pour half of the mixture into the large non reactive bowl with the chicken. Set aside remaining marinade for basting chicken during cooking. Refrigerate chicken for 30 minutes.

3. Prepare the smoker, or grill. When the temperature reaches 250°F, add a handful of soaked mesquite chips to your coals to get a good amount of smoke going.

4. Remove chicken from the marinade, discarding marinade that has come into contact with the raw chicken.

5. Place the chicken on the grill, bone-side down, and baste the chicken with your reserved marinade. Turn and baste the chicken every 10-15 minutes until internal temperature reaches 180°F, between 2 and 3 hours. Pull the chicken off the grill, and allow it to rest under foil for at least 15 minutes before serving.

Slow Cooker Beef Brisket with Cola BBQ Sauce

Ingredients:

• 1 Ounce Aussie Style Barbecue Rub

• 2 1/2 pounds fresh beef brisket, trimmed

• 1 large onion, finely diced

• 2 Ounces Tybee Island Southern Style BBQ Rub

• 2 Tablespoon Olive oil

• 1 cup Brown Sugar

• 1/4 Cup Molasses

• 11/2 Cups Tomato Ketchup

• 11/2 Cups Cola

• 1/2 Cup Cider Vinegar

• 1 Tablespoon Yellow Mustard

• 3/4 teaspoon Sea Salt

• 1/2 teaspoon Black Pepper, freshly ground

Steps:

1. In a saucepan, sauté the onion in olive oil until softened.

2. Add Tybee Island Barbecue Rub to Onions, and stir.

3. Stir in the brown sugar, molasses, ketchup, cola, vinegar, and mustard. Bring the mixture to a boil, reduce to a simmer, and cook for 20 minutes. Add salt and pepper, to taste. Remove from heat and Reserve.

4. Rub Aussie Style Barbecue Rub over brisket.

5. Place in a slow cooker.

6. Puree prepared Barbecue Sauce

7. Pour half of the pureed sauce over the brisket; set the remaining sauce aside.

8. Cover and cook on low for 6-8 hours or until meat is tender.

9. Serve with the reserved sauce.

Moroccan Lamb Tagine with Apricots

This classic Moroccan recipe is not only delicious but easy to make. Tagine is a savory combination of dried apricots and meat
stewed with saffron, cinnamon, ginger and pepper similar to the Indian curries that are gaining in popularity. While tagine is prepared traditionally in the cookware it’s name is derived from you can use a Dutch oven and get the same great results.

Serves 4

Ingredients:

2 pounds lamb tenderloin, cut into two inch pieces (Beef can be substituted)

2 medium onions, finely chopped

3 cloves of garlic, minced

1 teaspoon sea salt

1 teaspoon freshly minced ginger

1 teaspoon freshly ground pepper

1/2 teaspoon saffron threads, crumbled

1/2 teaspoon ground  turmeric

1 cassia cinnamon stick

1/4 cup olive oil

1/4 cup vegetable oil or butter

1 bunch cilantro, tied with butchers twine

1 cup dried apricots

3 tablespoons honey

1 teaspoon ground cinnamon

¼ cup toasted almonds (optional)

1 teaspoon white sesame seeds (optional)

Steps:

In a large pot, mix the meat with the onions, garlic, spices, and oils. Brown the meat for a few minutes over medium-high
heat.

Add 2 1/2 cups of water and the cilantro. Over high heat,bring the meat and liquids to a simmer.

Cover and simmer the meat over medium heat for two to two-and-half hours,(Remove ½ cup of the cooking liquid and reserve after 1 hour of cooking
time. ) until the meat is very tender. If necessary, add a small amount of water during cooking to prevent the meat from scorching. Remove, and discard the Cilantro.

While the meat is cooking, place the apricots in a small pot and cover with water. Simmer the apricots over medium heat, partially
covered, for 10 to 15 minutes, or until tender. Drain the apricots and add the honey, cinnamon and the 1/2 cup of reserved liquid from the meat. Simmer the apricots for about 5 to 10 minutes, or until they are sitting in a thick syrup.

When the meat has cooked, reduce the sauce until it is mostly oil and onions.

 

To serve, place the meat on a large serving platter (or leave in the base of a tagine). Spoon the apricot and syrup mixture on top of the meat. If desired, garnish with toasted almonds, and sesame seeds.

Indian snack favorites: How to make Bhajis, Pakoras, and Samosas

Minted Onion Bhajis

Ingredients:

1 Cup Gram flour

¼ teaspoon cayenne pepper

¼ – ½ teaspoon ground coriander

¼ – ½ ground cumin

1 tablespoon chopped fresh mint

Salt & freshly ground pepper

4 tablespoons strained yogurt

¼ cup cold water

1 large onion, quartered and thinly sliced

Vegetable oil, for frying

Sprigs of mint, to garnish

Steps:

Put the gram flour, cayenne pepper, coriander, cumin, and
mint in a bowl, and season with salt & pepper.

Stir in the yogurt, water, and sliced onion and mix well.

Fill a large sauté pan 1/3 with vegetable oil and heat until
very hot. Drop heaped spoonfuls of the mixture into the hot oil, a few at a
time, and use two forks to form the mixture into balls.

Fry the Bhajis until golden brown and cooked through,
turning frequently. Drain on absorbent paper towels and keep warm while cooking
the remaining mixture the same way.

Serve hot.

 

Yogurt Dipping Sauce
for Bhajis

1 Teaspoon ground coriander seeds

1 ½ teaspoon ground cumin seeds

1 cup natural yogurt

Salt & Pepper, to taste

Steps:

To make the sauce, toast the spices in a skillet. Remove
from the heat, and stir in the yogurt. Season the mixture well with salt &
pepper.

Pakoras

Ingredients:

4 oz broccoli flowerets

1 onion

2 potatoes

1½ cups gram flour

1 teaspoon gram masala

1 ½ teaspoon salt

½ teaspoon cayenne pepper

1 teaspoon cumin seeds

1 cup water

Vegetable oil, for deep frying

 

Steps:

Blanch the broccoli flowerets in boiling water until just
tender. Drain well on absorbent towel while preparing the remaining vegetables.

Peel and thinly slice the onion into rings.

Peel and thinly slice the potatoes and pat dry.

Place the gram flour into a bowl with the garam masala,
salt, cayenne pepper, and cumin seeds. Make a well in the center, and add just
enough water to form a smooth batter.

Fill a deep fat fryer, or pan with oil heated to 375°F for
frying.

Dip the vegetables into the batter to coat, and then lower
into the hot oil, and fry, in batches for 2-4 minutes or until golden brown and
crispy.

Drain on absorbent towels and keep warm while cooking the
remaining vegetables the same way.

Serve hot

Vegetable & Cashew
Samosas

Ingredients:

Filling-

12 oz potatoes, peeled and diced

4 oz frozen peas

3 Tablespoons vegetable oil

1 onion, chopped

1-inch piece ginger root, finely chopped

1 clove garlic, minced

1 teaspoon gram masala

2 teaspoons mild curry paste

½ teaspoon cumin seeds

2 teaspoons lemon juice

½ cup unsalted cashews, chopped

Vegetable oil, for frying

Mango chutney, to serve as condiment

 

Pastry-

2 cups all purpose flour

¼ cup unsalted butter, room temperature

1/3 cup warm milk

 

Steps:

Cook the potatoes in a saucepan of boiling, salted water for
5 minutes. Add the peas and cook 4 more minutes or until tender. Drain well.

Heat a small amount of the oil in a skillet. Sauté the
onion, potatoes, peas, ginger, garlic and spices for 2 minutes until softened.

Stir in the lemon juice and cook gently, uncovered, for 2
minutes. Adjust seasoning with salt & pepper.

Remove from heat; slightly mash the potatoes and peas. Add
the cashews and mix well.

To make the pastry, put the flour into a bowl and rub in the
butter until a fine crumb mixture develops. Mix in the milk to form dough.
Knead the dough lightly, and divide into 6 portions. Form each portion into a
ball and roll out on a lightly floured surface to a diameter of 7 inches.

Divide the filling equally between the circles of dough,
spreading it out to within ¼ inch of the edges. Brush the edges of the dough
with all the way around with water and fold over the edges to form a triangle
shaped pastry.

Fry the samosas, a few at a time until golden brown. Drain
on an absorbent towel, and serve hot.