JW Recipes

What you need:

1/2 cup chopped fresh or frozen rhubarb

2 tbsp plus 1-1/2 tsp sugar, divided

1-1/2 tsp water

1/2 cup sliced fresh strawberries

1/3 cup heavy whipping cream, whipped

Additional sliced fresh strawberries, optional

What you do:

In a small saucepan, mix together the rhubarb, 2 tbsp sugar and water. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, for 10 minutes or until tender. Transfer to a small bowl; cool to room temperature.

Place strawberries and remaining sugar in a food processor; cover and process until pureed. Stir into rhubarb mixture. Fold in whipped cream. Spoon into two parfait glasses or dessert dishes. Cover and refrigerate until chilled. Garnish with additional berries if desired.

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What you need:

600g forced rhubarb, cut into 2.5cm pieces

1-2 large pieces stem ginger in syrup, finely chopped

1½ tsp caster sugar

450ml fresh custard

110g plain flour

75g butter, cubed

75g caster sugar

A large handful of chopped toasted hazelnuts

What you do:

Preheat the oven to 180°C/fan 160°C/gas 4.

Butter 6 x 300ml ramekins or ovenproof dishes. Place the rhubarb in the bottom of the ramekins. Add the ginger to the rhubarb with some of the syrup from the jar. Sprinkle 1 tsp caster sugar over the rhubarb in each ramekin. Divide fresh custard between the ramekins and set aside.

Rub together plain flour with butter until it resembles breadcrumbs. Stir in 50g caster sugar and a handful of chopped toasted hazelnuts and sprinkle over the rhubarb.

Bake for 15-20 minutes, until bubbling and golden.

What you need:

12 long Russet potatoes

3 tbsp unsalted butter

sea salt

What you do:

Pre heat the the oven at 425 F / 220 C / gas mark 7

Wash and peel the potatoes.

Cut in thin slices without cutting through, the potato should remain whole at the bottom. If really large potatoes are used, cut in halves lengthwise and place cut side down before slicing.

Put the potatoes sliced side up in a well buttered baking dish.

Sprinkle with salt and dot with butter.

Bake in the oven for around 40 minutes or until golden & cooked through.

What you need:

2 tsp olive oil
1 cup chopped green  pepper (bell)
1 cup thinly sliced  smoked sausage (around 6 oz)
1 tsp  minced garlic
3/4 cup   chicken broth
1 (1 0z) tin diced tomatoes and green chiles, undrained
8 ounces peeled and de-veined medium shrimp
1 (15 oz) tin organic kidney beans, rinsed and drained
2 tbsps chopped fresh parsley

What you do:

Heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat.

Add the pepper, sausage, and garlic to pan; sauté 3 minutes or until the pepper is tender, stirring occasionally. Add broth and tomatoes; bring to a boil.

Stir in shrimp and beans; cover, reduce heat, and simmer 6 minutes or until shrimp are done.

Sprinkle with parsley.

What you need:

11 large cucumbers (about 8 lb), divided
1/4 cup honey, divided
1/4 cup rice wine vinegar
1 ripe avocado, peeled and seeded
2 tsp chopped fresh dill
1/4 tsp salt
1/4 tsp freshly ground black pepper
Cracked black pepper (optional)
Dill sprigs for decoration (optional)

What you do:

Cut 5 cucumbers into 3-inch chunks. Place half of cucumber chunks and 2 tbsp honey in a blender or food processor; process until smooth. Pour the pureed cucumber mixture through a cheesecloth-lined sieve into a bowl. Repeat procedure with the remaining chunks. Cover and chill at least 8 hours.

Peel, seed, and thinly slice remaining 6 cucumbers; place slices in a bowl. Add vinegar and remaining 2 tbsp honey; toss well to coat. Cover and chill 8 hours or overnight.

Working with pureed cucumber mixture in a sieve, press mixture lightly with a wooden spoon or rubber spatula to squeeze out juice, then discard ‘the solids’.

Place half of marinated cucumber slices, avocado, and 1 3/4 cups cucumber juice in a blender or food processor; process until smooth. Pour cucumber mixture into a bowl. Repeat procedure with remaining cucumber slices and 1 3/4 cups cucumber juice; reserve any remaining juice for another use. Stir in chopped dill, salt, and pepper. Place 1 1/2 cups soup into each of 6 bowls. Garnish with cracked black pepper and dill sprigs, if desired.

What you need:

2 small  Aubergine’s (eggplants) (1 1/2 pounds total), sliced lengthwise 1/2 inch thick
2 tbsp olive oil, plus more for serving
kosher salt and black pepper
16 to 18 oz fresh whole wheat fettuccine
5 oz baby spinach
2 tsp red wine vinegar
1 cup ricotta
crushed red pepper (optional)

What you do:

Heat grill to medium. Brush the aubergine (eggplant) with the oil and season with ½ tsp salt and ¼ tsp black pepper. Grill until tender, 5 to 6 minutes per side. Transfer to a cutting board & cut into bite-size pieces.
Meanwhile, cook the fettuccine according to the package directions. Reserve ½ cup of the cooking water; drain the fettuccine and return it to the pot.
Add the aubergine (eggplant), spinach, vinegar, ¼ cup of the reserved cooking water, ½ tsp salt, and ¼ tsp black pepper to the fettuccine & toss to combine. (Add more cooking water if the fettuccine seems dry.) Serve topped with the ricotta and, if desired, red pepper, and additional oil.

What you need:

1 Tbsp olive oil
1 medium yellow onion
1 tsp minced garlic
1 medium  courgette (zucchini)
1 medium yellow squash
1 medium potato
1 medium tomato
1 tsp dried thyme
to taste salt & pepper
1 cup shredded Italian cheese

What you do:

Preheat the oven to 400 F / 200 C/ Gas mark  6.

Finely dice the onion and mince the garlic. Saute both in a frying pan with olive oil until softened (around five minutes).

While the onion and garlic are sauteing, thinly slice the rest of the vegetables.

Spray the inside of an 8×8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme.

Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown.

What you need:

1 7oz. bag Nacho Cheese Doritos, crushed
1 lb. hamburger, browned
1 pkg. taco seasoning, mixed according to directions
1 (8 oz.) pkg. shredded Cheddar cheese
1 (8 oz.) pkg. shredded Mozzarella cheese
Shredded Lettuce
Sliced tomato

What you do:

Pre heat the oven to 350F / 180C / Gas mark 4

What you need:

1 small package dried porcini mushrooms
1 tablespoon olive oil
1 onion (diced)
1 carrot (diced)
1 rib celery (diced)
2 cloves garlic (chopped)
1 cup puy lentils
2 cups water (or broth)
1/2 cup roasted chestnuts (or boiled chestnuts)
1 tablespoon balsamic vinegar
1 bay leaf
1 sprig thyme
salt and pepper to taste
1 handful parsley (chopped)

What you do:

Pour 1 cup of boiling water over the dried porcini mushrooms and let soak for 30 minutes.

Heat the oil in a large sauce pan.

Add the onion, carrot and celery and saute until tender, about 10-15 minutes.

Add the garlic and saute until fragrant, about a minute.

Slice the porcini mushrooms retaining the liquid.

Add the mushrooms, their water, the lentils, water, chestnuts, balsamic vinegar, bay leaf, thyme, salt and pepper into the sauce pan and simmer covered until the lentils are al dente, about 20-30 minutes.

Remove from head and stir in the parsley.

What you need:

1 x 150g packet garlic and herb Boursin cheese
1 clove garlic, crushed
25g unsalted and shelled pistachio nuts, chopped
grated rind and juice of 1/2 lemon
1 tbsp fresh chopped sage
1 x 4kg Packington Free Range Cockerel
8 rashers smoked streaky bacon
olive oil
4 tbsp sherry
400 ml good chicken stock or vegetable juices

What you do:

Preheat the oven to 180 C/ 350 F /Gas Mark 4.

Mix together the cheese, garlic, pistachios, lemon rind and juice, sage and seasoning until well mixed.

Place the cockerel on a board and carefully ease your fingers then your hand under the skin of the cockerel
at the neck end freeing it from the breast meat.

Smear the cheese mixture over the breast meat under the skin. Then tuck the flap of skin underneath.

Arrange the bacon over the breast and drizzle over oil and season.

Place in a large roasting tin and cover with foil.

Calculate cooking time allowing 16 minutes per 450g / 1lb plus 16 minutes or until juices run clear from
the thigh when pierced with a knife or skewer. Remove the foil for the last 45 minutes to allow the cockerel
to brown.

Remove the cockerel from the oven and transfer to a warm serving plate. Cover with foil and allow to rest for
20-30 minutes.

Meanwhile skim most of the fat from the roasting pan and discard.

Scrape the meat juices in the pan together. Place over a low heat and blend in sherry and stock. Bring to the boil, stirring and season to taste.

Serve the gravy with the Cockerel.