Tag: Afternoon Tea

Bacon and Potato Omelette

Serves : 2   :    Cals per portion: 430

  • In a medium sized frying pan, dry fry four rashers of streaky bacon for 2-3 mins until just cooked. Remove with a slotted spoon and cut each rasher in half, then set aside.
  • Beat five eggs with 45ml (3 tblsp) milk and season. Add a large knob of butter to the pan and when it’s foaming pour in the eggs. Cook for 2-3 mins until just beginning to set.
  • Cut two plum tomatoes into wedges and add to the pan with the bacon strips and 225g (8oz) cooked and sliced new potatoes. Place the pan under a preheated grill for a further 3-4 mins until just set and golden brown.
  • Serve straight from the pan sprinkled with ground black pepper and fresh chopped chives, if liked.

Cod Fish Fingers

A Gary Rhodes recipe

This delicious dish works just as well with salmon as cod. Once you’ve made it, you’ll see the humble fish finger in a whole new light.

These really are just fillet of cod cut into fingers. I normally take 4 x 6-8oz (175-225g) fillets and cut them in strips/fingers allowing 3 per portion. This recipe can also be used for canapés. Just cut the fish, cod or salmon (both work), into 1 in (2.5cm) cubes. Then crumb and deep-fry before sitting on cocktail sticks. These are good fun and very tasty with the sour tartare sauce.

Serves : 4
Ingredients: 1 tblsp freshly chopped parsley; fresh breadcrumbs made from 10-12 slices white bread; zest and juice of 2 lemons; salt and pepper; 2 eggs, size 2; 2-3 tblsp milk; 4-6-8oz (175-225g) cod fillets, cut into fingers; plain flour for dusting; 1 dsp each chopped shallots, capers and gherkins; 5-10 fl oz (150-300ml) sour cream; oil for deep-frying

  • In a large bowl, mix ¾ of the freshly chopped parsley with the white breadcrumbs and the lemon zest. Season with salt and pepper. In a separate bowl, beat together the eggs and milk.
  • Season the fish fingers with salt and pepper and then lightly dust with flour. Dip into the egg mix then into the crumb mix. These are now ready for frying or can be re-dipped in the egg and re-crumbed to give a thicker, crunchier finish. Set aside.
  • To make a sour Tartare sauce to accompany the fish fingers, mix the chopped shallots, capers and gherkins with the remaining parsley and the sour cream. Season then add the lemon juice to taste. Pour into a small serving dish.
  • Heat the oil to 170oC/325oF in a deep-fat fryer. The fish fingers can now be deep-fried in batches for 5 minutes or until golden brown and crispy. Serve with the homemade Tartare sauce.

Mozzarella and Tomato Bruschetta

Serves: 6; Prep: 10 mins; Cost: £5.35; Cals per portion: 250

Ingredients: 3 beef tomatoes, sliced; 3 x 100g pkts mozzarella di bufala; extra virgin olive oil, to drizzle over ingredients; salt and freshly ground black pepper; 18 fresh basil leaves; 6 slices olive Ciabatta bread; 2 cloves of garlic, peeled

  • Arrange the tomatoes and sliced mozzarella on a platter then drizzle with olive oil. Season and scatter over the basil leaves and olives. Set aside in a cool place until ready to serve.
  • Just before you are ready to eat, toast the slices of Ciabatta until golden, then rub the surface of each with the garlic. Drizzle a little olive oil over the bread and serve warm with the salad.

Menu idea: Chicken with sage and prosciutto; Garlic and herb roast potatoes; Peppers with fennel; Mascarpone and chocolate cassata

Brie with Redcurrant Sauce

Serves: 4; Cals per portion: 328; Prep time: 15 mins; Cook time: 10 mins

Ingredients: 8oz/225g Brie; 1 egg, size 3, beaten; 2oz/50g dried wholemeal breadcrumbs; 1oz/25g mixed chopped nuts; oil for deep frying; lambs lettuce to garnish.

For the sauce: 4 tblsp redcurrant jelly; 2 tblsp ruby port

  • Trim the brie into four equal triangles. Place the egg in a shallow dish and mix the breadcrumbs and nuts in another.
  • Dip the Brie into the egg to coat, then into crumb and nut mixture, making sure all the sides are well coated. Shake off any excess.
  • Heat the oil for deep-frying to 350oF / 180oC. Fry the Brie in two batches for 2-3 mins, or until the coating is golden. Drain well.
  • Meanwhile, make the sauce: Heat the redcurrant jelly and port in a pan until the jelly is melted.
  • Place the fried Brie on a serving plate, spoon a little sauce around it and garnish with lambs lettuce.
  • Serve with the remaining sauce.

Sticky Chicken Wings

Even a complete beginner can make these – they’re so easy and delicious.

Serves: 8; Prep: 5 mins; Cook: 25 mins; Cals per portion: 218

Ingredients: 16 large chicken wings; 8 tblsp runny honey; 1 tsp English mustard powder; 8 tblsp sesame seeds

  • Preheat oven to Mark 6/400oF/200oC. Arrange chicken wings in a large roasting tin. Season them generously with salt and fresh ground black pepper.
  • Brush chicken wings with honey to coat them, then sprinkle them with mustard powder and sesame seeds.
  • Bake wings for 25 mins, turning and basting once until golden and tender..

Black Pudding Fritters

A Gary Rhodes recipe.

Serves: 4-6

Ingredients: Oil for deep-frying; 8oz (225g) self-raising flour; salt and pepper; 5 fl oz (150ml) lager or beer; 1 black pudding; flour for dusting; lemon quarters and fresh parsley to garnish.
Tartare Sauce: 4-6 tblsp shop brought mayonnaise; 1 tblsp finely chopped onion or shallot; 1 tsp chopped parsley; 2 tsp chopped capers; 2 tsp chopped gherkin

  • Preheat the oil in a deep-fat fryer to 150oC/300oF. If you don’t have a fat fryer, the fritters can be cooked in 1 in (2.5cm) of fat in a deep frying pan. Do take care not to overheat the oil.
  • To make the batter, sieve the self-raising flour into a large bowl, add a pinch of salt and pepper then whisk in the lager or beer. You should have a batter with a thick consistency. Cut the black pudding into ½ in (1cm) slices.
  • Lightly dust the black pudding slices with flour, dip them in the batter and deep-fry until golden. They should take about 4-5 minutes in total. Halfway through the cooking time, turn the fritters. Remove them from the fryer and place them on kitchen paper to absorb any excess fat. Garnish with lemon quarters and fresh parsley.
  • To make the tartare sauce, spoon the mayonnaise into a bowl. Add the chopped onion or shallot, parsley, capers and gherkin and mix thoroughly. Serve with the black pudding fritters.
  • There are plenty of optional extras to sharpen and lift the flavour of the sauce. A teaspoon of horseradish cream, mustard or cayenne pepper will fire it up a treat.

Bacon & Onion Tart

Serves: 6; Prep: 15 minutes; Cook: 40-50 minutes; Cals per portion: 354

A crispy short-crust pastry tart with a creamy onion filling – ideal for a summer picnic.

Ingredients:
Pastry: 6oz/175g plain flour; 1/2 tsp/2.5ml salt; 3oz/75g hard margarine; 2-3 tblsp/30-45ml water
Filling: 2oz/50g butter; 1 lb/450g onions, chopped; 2 rashers bacon, chopped; 1 1/2oz/40g flour; 7 fl oz/200ml milk; 2 eggs; salt and freshly ground black pepper; 8 in / 21cm flan tin, greased

  • Preheat the oven to Mark 5 / 375oF / 190oC. Sieve the flour and salt into a small bowl. Cut margarine into small pieces and rub it into flour until it resembles fine breadcrumbs. Add enough cold water to mix to a firm dough. Roll out on floured board and line the tin.
  • Melt butter in pan, add onions and bacon and cook for 15-20 minutes, stirring frequently. Remove from heat, stir in flour and mix well. Beat milk with eggs and pour over onions, mixing well. Season and pour into flan case. Bake for 25-30 minutes. Serve.

Parma Ham and Tomato Tart

Serves 4; Cals per portion: 545

Ingredients:
225g (8oz) short-crust pastry; 30ml (2 tbsp) finely grated parmesan cheese; 175mg (6oz) Parma ham; 4 large plum tomatoes; 50g (2oz) pine nuts; 45m (3 tbsp) olive oil.

Method:

  • On a lightly floured surface roll out the pastry thinly and sprinkle the Parmesan Cheese over the top. Roll over the pastry with a rolling pin to press the cheese into the pastry. Use the pastry to line a 23cm (9in) fluted flan tin then prick all over with a fork.
  • Line the pastry case with greaseproof paper and fill with baking beans (or dried pulses). Bake blind at 200oC / 400oF / Gas Mark 6 for 20 mins. Remove the lining and the beans and bake for a further 5-10 mins until the pastry case is crisp and golden. Leave to cool.
  • Fill the cooled pastry case with the strips of Parma ham, tomato wedges and pine nuts. Drizzle with 30ml (2tbsp) of the olive oil and place under a pre-heated moderate grill for 5-10 mins until the tomatoes begin to soften slightly.

Visit my shop to download this and 9 other Ham, Gammon and Bacon recipes in the Ham, Gammon & Bacon Volume 1 book. A recipe card is also available for download here.

Gingerbread

Makes 12 slices; Prep: 15 mins; Cook: 30-35 mins; Cals per slice: 233

Ingredients:
100g (4oz) butter; 175g (6oz) soft, light brown sugar; 100g (4oz) black treacle; 50g (2oz) golden syrup; 5cm (2in) piece root ginger, peeled and finely grated; 15ml (1 tbsp) instant coffee granules; 225g (8oz) plain flour; 5ml (1 tsp) bicarbonate of soda; 5ml (1tsp) ground cinnamon; pinch of freshly ground black pepper; 2 eggs, beaten; whipped cream, to serve

Method:

  • Preheat the oven to 180oC/350oF/Gas 4. Grease a 27 x 17.5cm (10 3/4 x 7 in) rectangular cake tin.
  • Melt the butter, sugar, treacle, syrup and ginger together in a small saucepan, stirring until the sugar has dissolved. Remove from the heat and leave to cool slightly.
  • Meanwhile, dissolve the coffee granules in 90ml (4 fl oz) water, then sift the flour, bicarbonate of soda and ground cinnamon into a large mixing bowl.
  • Add a little freshly ground black pepper, make a well in the centre, then pour in the butter mixture, eggs and coffee. Beat well with a balloon whisk until smooth and slightly thick.
  • Pour into the prepared tin and bake for about 25-30 mins until firm to the touch.
  • Remove from the oven and leave to cool in the tin for 10 mins. Turn out onto a wire rack and leave to cool. Cut into bars and serve warm or cold with freshly whipped cream. This pudding is also delicious served hot with custard.
  • Tip: If you haven’t got any fresh root ginger use 10ml (2 tsp) ground ginger instead. Real ginger lovers could also try adding chopped root ginger in syrup to the mixture too.

Visit my shop to download this and 9 other Cakes & Baking recipes . A recipe card is available for download here.

Courgette and Bacon Calzoni

Courgettes, basil and smoked streaky bacon make a really delicious filling for this Italian pasty known as calzone.

Serves: 4; Prep: 15 mins plus proving time; Cook: 15 mins; Cals per portion: 617

Ingredients:
30ml ( 2tbsp) olive oil; 2 cloves of garlic, crushed; 350g (12oz) courgettes, thinly sliced; 15ml (1 tbsp) white wine vinegar; 30ml (2 tbsp) chopped fresh basil; 280g (10 ½ oz) wholemeal pizza base mix; 225g (8oz) streaky bacon, crisply grilled and roughly chopped; 175g (6oz) gruyere cheese, thinly sliced.

Method:

1. Heat the oil in a frying pan and sauté the garlic and courgettes until tender. Add the white wine vinegar and chopped basil and cook for a further 1-2 minutes until all the excess moisture has evaporated. Remove from the heat.
2. Make up pizza dough according to the instructions. Divide into four and roll into circles measuring 15cm (6in) in diameter.
3. Preheat the oven to 200oC / 400oF / Gas Mark 6. Place the courgette mixture on half of each base. Top with 175g (6oz) bacon and gruyere cheese. Wet the edge of the base with water, fold over and seal together.
4. Place on a greased baking tray and cover with greased clingfilm. Leave in a warm place for 20-30 minutes to prove.
5. Cook for 10 minutes and remove from the oven. Place the remaining bacon on top of each calzone. Return to the oven and cook for 5 minutes until piping hot and golden brown.

Visit my shop to download this and 9 other Ham, Gammon and Bacon recipes in the Ham, Gammon & Bacon Volume 1 book. A recipe card is also available for download here.