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Posts Tagged ‘grated zest’

What you need:

40g unsalted butter, softened
Finely grated zest of ½ orange
Small handful of fresh flatleaf parsley, finely chopped
1kg fresh Brussels sprouts
200g pack cooked and peeled whole chestnuts, roughly chopped

What you do:

Make the orange butter. Put the butter, zest and parsley in a bowl, season, and beat until smooth. Wrap in greaseproof paper and chill for 15 minutes.

Wash the sprouts in salted water. Drain, rinse, and discard any damaged leaves. Bring a large pan of water to the boil, add the sprouts and blanch for 3-4 minutes. Drain and plunge into cold water. Repeat, until cool, then drain and set aside.

Just before serving, melt half the orange butter in a frying pan over a medium-high heat. Add the sprouts and chestnuts and cook, stirring, for 2-3 minutes, until tender. Season and put in a serving dish. Dot the rest of the butter over the top to serve.

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What you need:

1 oz /30g unsalted butter
1 onion, diced
1 bay leaf
2 small sprigs of thyme leaves
3 cloves garlic, minced
16 oz /500g minced pork,
1 apple, peeled and cored and coarsely grated
Zest of a small lemon, finely grated
3 tbsp parsley, chopped
2 tbsp sage, chopped
1 1/2 oz /40g fresh white breadcrumbs

What you do:

Preheat the oven to 190C/375F /gas mark 5.

Warm the butter in a small frying pan over a medium-heat. Saute the onion with a pinch of salt, the bay leaf and thyme for around 10 minutes, or until the onion is soft and translucent . Add the garlic and sauté for a further minute, then cool.

Remove the bay leaf, then mix the cooled onion with the rest of the ingredients and season well with salt and pepper. Break off a walnut-sized piece of the mixture and fry it in a little oil, until cooked through. Taste and adjust seasoning is necessary.

Roll the rest of the mixture into 16-18 balls and place on a baking tray. Bake for 35-40 minutes, until cooked through and golden.

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What you need:

For the cupcakes
100g unsalted butter, softened
100g golden caster sugar
1 vanilla pod, seeds removed
2 eggs
100g self-raising flower
½tsp baking powder
finely grated zest of one large orange
½tsp orange oil or orange blossom essence
For the frosting
125g mascarpone cheese
125g cream cheese
175g icing sugar
finely grated zest of one large orange
¼tsp pure orange oil
orange food colouring paste (optional)
For the decoration
100ml water
150g caster sugar
1 large orange

What you do:

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

Line a cupcake tray with 6 cases.

To make the cupcakes

Cream the butter, vanilla seeds and sugar with an electric mixer until light and fluffy.

Lightly beat the eggs and add them a little at a time to the mixture, mixing again with the electric mixer after each addition until all are incorporated.

Finally sift the flour and baking powder and fold into the batter, along with the orange zest and orange oil/essence.

Divide the mixture between the six cases and fill ¾ full. Place in the preheated oven and bake for 20-25 mins or until a skewer comes out of the cake clean. Place on a cooling rack.

To make the frosting

Mix the two types of cheese with an electric mixer to soften. Then sift in the icing sugar and fold in.

Grate in the orange zest and add the orange oil/essence and gently fold until you have a smooth mixture. Add a tiny amount of orange food colouring paste if using (a little on the end of a cocktail stick is a good way to do this). Fold again to add a splash of orange to the frosting.

Pipe or spread the frosting with a small palette knife on top of each cooled cupcake.

To decorate

 Using a zester,  remove thin strips from your oranges to make candied orange strips. Place the water and 100g sugar in a pan and heat to boiling, once boiling add the strips of orange zest, reduce the heat and allow to simmer for 10 minutes, remove from the heat. Place the remaining 50g caster sugar on a plate, and remove the strips with a fork, a few at a time, lightly coat in the caster sugar. Place on a lined baking sheet for 1 hour to dry out.

Once your cupcakes are frosted, place a few strips on top to decorate.

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What you need:

1lb / 450g potatoes peeled & chopped
1lb /450g cod fillets ( skinned)
2tbsp fresh chopped parsley
grated zest of a lemon
1tbsp of plain flour
1 beaten egg
4oz /115g of breadcrumbs from a day old bread
4tbsp oil

What to do :

Place the chopped potatoes in a saucepan & cook for around 15 mins.
Drain well, then mash with a potato masher until smooth.
Place the fish fillet into a frying pan and just cover with enough water. Bring to the boil, then simmer for 5 mins or until cooked. Remove the fish from the water and drain on plate.

When the fish is cool enough to handle , flake the flesh  making sure you remove any bones.

In a mixing bowl, mix the potatoes, fish,  parsley and lemon zest, then shape into 4 round flat cakes.

Dust the cakes with the flour then dip them into the beaten egg, then thoroughly coat them in the breadcrumbs and place onto a baking tray.

Heat the oil in a frying pan & fry the fishcakes on a medium heat for around 5 mins on each side until golden.

Drain on kitchen paper.

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