Shortbread Caramel Slices.
Ingredients
Shortbread
1 cup plain flour
1/2 cup brown sugar
1/2 cup desiccated coconut
125g butter melted 41/2oz
Caramel Filling
60g butter (4 tbsp)
2 tbsp golden syrup
400g (13 3/4 oz) condensed milk
Chocolate Topping
125g (4 1/2 oz) cooking chocolate chopped
4 tbsp butter
Method.
Combine sifted (sieved) flour, sugar and coconut in a bowl. Mix in melted butter. Press into a greased 28x18cm shallow oblong baking tin. Bake at 180c/ 350f/gas 4 for 25mins or until golden.
To make filling: melt butter over a low heat in a small pan. Stir in the golden syrup and condensed milk. Pour over cooked base and bake 20mins. Set aside until cold.
To make topping: melt chocolate and butter in a bowl over a pan of simmering water; stir to combine. Spread over cooled caramel filling. Mark in slices while setting.
Refrigerate until set. Store in an airtight container.
Note from Jayne: the secret to crisp, tender and buttery shortbread lies with the kneading; gently knead the dough until it is very smooth. |
Oat and Raisin Cookies.
Oat and Raisin Cookies.
Ingredients
makes 10
50g/1 3/2oz/ 10tsp butter
125g /4 1/2oz / 1/2 cup caster sugar (superfine)
1 egg beaten
50g 1/2 cup plain flour (all purpose)
1/2 tsp salt
1/2 tsp baking powder
175g 2 cups porridge oats
125g 3/4 cup raisins
2 tsp sesame seeds
Method
Lightly grease 2 baking trays (cookie sheets)
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Add the beaten egg gradually and beat until well combined.
Sieve (strain) the flour, salt and baking powder into the creamed mixture. Mix well.
Add the porridge oats, raisins and sesame seeds and mix well.
Place spoonfuls of the mixture well apart on the prepared baking trays (cookie sheets) and flatten them slightly with the back of the spoon.
Bake in a preheated oven 180c / 350f / Gas 4 for 15mins.
Leave the cookies to cool slightly on the baking trays. (cookie sheets)
Transfer the cookies to a wire rack and leave to cool completely before serving.
Store in an airtight container.
|
|
Boned Turkey Extravaganza
Boned Turkey Extravaganza
Ingredients
1 x 7kg (16lb) turkey (boned) see below recipe
salt and pepper
750g (1 1/2 lb) young spinach leaves stalks removed
1 kg (2lb) piece gammon, derinded and cubed
750g (1 1/2lb) chicken livers, trimmed and halved
2 pawpaws, peeled, seeded and sliced
20g (4 tbsp) butter softened
parsley to garnish
Method
place the turkey, skin side down, on oiled heavy duty cooking foil and sprinkle liberally with salt and pepper. Cover with spinach, stuffing carefully into the leg cavities. Place a row of gammon down the centre, arrange the chicken livers on both sides and cover with pawpaw.
Overlap the turkey edges. Secure with skewers and string. Tie extra string around the turkey, crossing over the breast. Turn right way up.
Carefully lift the turkey on its foil, into a roasting pan and spread with butter. Cook in a preheated oven 160c 325f Gas 3 for 3 3/4 hrs or until juices rum clear, bastling every 30 mins.
Leave the turkey to stand for 15mins. Skim off excess fat from pan juices and make a gravy.
Remove string and skewers, carve the turkey crossways. Serve with gravy.
|
Thousand Island Turkey
Thousand Island Turkey
ingredients
25g (1oz) 1 1/2 tbsp butter softened
1 tbsp chopped thyme
1 tbsp lemon juice
pinch of cayenne pepper
4 x 125g (4oz) turkey breast fillets
142ml (5fl oz) 3/4 cup whipping cream
2 tbsp thousand island dressing
To Serve
shredded lettuce
tomato wedges.
Method
Place the butter in a bowl and beat in the thyme, lemon juice, cayenne until creamy. Spread over turkey fillets. Place in a foil-lined grill pan and cook under a pre-heated moderate grill for 10 - 12 mins until tender, turning half way through cooking.
Transfer the turkey to a plate and keep warm. Reserve the pan juices.
Whip the cream until soft but not stiff, then fold in the pan juices and Thousand Island Dressing.
Arrange the lettuce on a plate and place the turkey on top. Pour over a little sauce to serve. Serve the rest of the sauce separately. Garnish with tomato wedges.
|
|
Cheese Pudding
Cheese Pudding
Ingredients
150g/ 5 1/2oz / 2 1/2 cups fresh white breadcrumbs
100g/ 3 1/2 oz Gruyere cheese (grated)
150ml/ 1/4 pt/ 2/3 cup tepid milk
125g / 4 1/2 oz / 1/2cup butter melted
2 eggs separated
salt and pepper
2 tbsp chopped fresh parsley
Method
Grease a 2pt / 1 litre / 4 cup ovenproof dish.
Place breadcrumbs and cheese in a bowl and mix.
Pour over milk, stir to mix. Add melted butter, egg yolks, salt, pepper to taste and parsley.
Whisk egg whites until firm. Fold in cheese mixture.
Pour into dish.
Bake in a pre-heated oven 190c/375f/Gas5 for 45 mins. (golden, slightly risen)
Serve cheese pudding hot with a green salad.
Jayne says: Any strongly flavoured cheese can be used to make this pudding. For a slightly healthier alternative make cheese pudding with wholemeal (whole wheat) breadcrumbs instead of white.
|
Stir-fried Winter Vegetables with Coriander (Cilantro)
Stir-fried Winter Vegetables with Coriander (Cilantro)
Ingredients
3 tbsp oil
30g/1oz/3/4 cup blanched almonds
1 large carrot cut into thin strips
1 large turnip, cut into thin strips
1 onion finely sliced
1 garlic clove crushed
3 celery sticks finely sliced
125g/4oz brussels sprouts, trimmed and halved
125g/4oz cauliflower, broken into florest
125g/4oz/2 cups white cabbage, shredded
2 tsp sesame seeds
1 tsp grated fresh root ginger
1/2 tsp medium chilli powder
1 tbsp chopped fresh coriander (cilantro)
1 tbsp light soy sauce
salt and pepper
sprigs of fresh coriander (cilantro) to garnish
Method
Heat the oil in a wok or large frying pan (skillet). Stir-fry the almonds until lightly browned, then lift them out and drain on paper towels.
Add all the vegetables to the wok, except for the cabbage. Stir-fry briskly for 3-4 minutes.
Add the cabbage, seasame seeds, ginger and chilli powder to the vegetables and cook, stirring for 2 mins.
Add the chopped coriander (cilantro), soy sauce and almonds to the mixture, stirring them through gently. Serve the vegetables, garnished with sprigs of fresh coriander (cilantro)
|
|
Jayne's Recipe World
Are you subscribed? |
|
