Not so naughty but very nice…
It’s January and the time when everyone is making (and trying to keep) New Years’ resolutions. With this in mind we thought it’s the perfect time to share this amazing orange and polenta cake with you. Despite the fact that it’s sugar free, gluten free and dairy free it tastes totally delicious. Did we mention it’s also guilt free!
Orange and polenta cake
Sugar free, gluten free and dairy free polenta cake.
Ingredients
Cake
200 g fine polenta
150 g ground almonds
50 g crushed pistacio nuts
1 orange ( zest & juice)
4 medium eggs
175 ml honey
200 ml olive oil
Glaze
1 orange (juice & zest)
50 ml honey
Decoration
50 g crushed pistacio nuts
1 orange (zest)
Serves 10
Method
1. Preheat oven to 160 c and grease an 8″ / 20 cm cake tin and line with baking parchment
2. In a large bowl mix the polenta with ground almonds 1/2 crushed pistacio nuts and zest of 1 orange
3. Whisk eggs, 175 ml honey and olive oil and juice of 1 orange
4. Pour wet ingredients over dry ingredients and stir well.
5. Pour batter into the greased / lined cake tin and bake for 25 – 30 mins until golden brown
6. Mix 50 ml orange juice from 2nd orange with 50 ml honey then pour over cake whilst still warm
7. Rest for 10 mins before removing from tin then place on a serving plate before decorating with the remaining crushed pistacio nuts and orange zest
Halloween recipe
With Halloween fast approaching why not try this spider cake recipe?
It’s simple to make and the kids will love to help not to mention tasting it!
The recipe is very easy to follow and can be adapted to make a larger or smaller cake if prefered.
Spooky Spider Cake
We chose this recipe because although it’s very simple, the end result is a real crowd pleaser.
Ingredients
175 g x self rasing flour
200 g x unsalted butter
175 g caster sugar
3 x beaten eggs
100 g x strawberry jam
100g x icing sugar
100 g x melted chocolate
125 ml x whipping cream
3 drops x vanilla extract
Serves 12
Method
1. Beat 175 g of butter with the caster sugar
2. When pale slowly add the beaten eggs while still mixing and then the flour
3. Continue to mix for a further 3 – 4 mins
4. Line a 15 cm x 15 cake tin and bake at 160 c for approx 30 mins
5. Remove and allow to cool before turning out
6. In a bowl add the cream, vanilla and a little icing sugar and gently whip
7. Cut the cake in half, spread with jam and the whipped cream before topping with the other half8. Make the icing by combining the remaining butter and icing sugar
9. Finish by decorating the cake with the icing and melted chocolate designs
John returns
The new year sees the return of John Curtis. With a busy Christmas behind us John was ready for another photo shoot.
He actually arrived early so he was obviously keen to get started!
Corriander flat bread
With money tight at the moment we thought of going back to basics with a really simple recipe that can be made in minutes.
The flatbread can be served as an accompaniment to a meal, as a starter with dips or on its own as a healthy snack.
Ingredients
300g x low fat natural yoghurt
300g x self raising flour
1 tsp baking powder
25 g x fresh corriander (chopped)
Serves 4
Method
1. Place all the ingredients in a food processor and season
2 .Mix until a smooth dough is formed
3. Roll out to 1cm thick on a floured surface and form into a teardrop shape
4. Heat a grill pan until very hot and carefully add the flatbread
5. Turn after 1 minute and cook the other side
6. Serve while still warm
Aiden Scott
Aiden Scott is our featured chef for December. He’s spent the last 13 years working in hotels and restaurants mostly at rosette level. More recently he’s been involved in event work including horse racing and football venues.
As with all our chefs, he is capable of working as part of a team but is equally at home taking charge of a kitchen.
Roast Turkey
With Christmas just around the corner, Aiden had to cook something with a festive theme which is why he chose the turkey recipe here.
Ingredients
1 x Turkey breast (boned)
250g x figs
250g x chestnuts
4 x shallots
400g x fresh bread crumbs
3 x sage leaves
1 x sprig rosemary
150 g x butter
200g x pistacio nuts
Serves 8
Method
1. Chop and sweat the shallots with a little of the butter
2. Chop the sage leaves, rosemary, chestnuts and figs then mix
3. Add the bread crumbs, pistacio nuts and shallots
4. Melt the remaining butter and mix with the ingredients
5. Make an incision along the turkey, flatten out and fill with the stuffing
6.Fold the breast back and tie with string
7. Season then seal the turkey
8. Cook for 40 mins per kg
9. Rest for a further 20 minutes
10 Meanwhile deglaze the roasting tin with 75 ml red wine and equal quantities of water, strain and reduce for 10 mins to make a gravy
11. Carve the turkey, serve with seasonal vegetables, potatoes and the gravy
Richard Peak
Richard started his carer on cruise ships before returning to his native Yorkshire. He is equally at home working as part of a team as he is taking charge.
He has a real passion for food and fish in particular, so it was no surprise that he asked to cook a sea bass dish for this feature.
Pan fried sea bass with saute potatoes, shallots and chive veloute
Sea bass is always popular at dinner parties and this dish is sure to impress.
Ingredients
8 x Sea bass fillets (trimmed)
10 x whole shallots
2 x Maris Piper potatoes
1 x bunch of chives
2 x king prawns (cooked and diced)
1 x glass white wine
2oo ml x double cream
Serves 4
Method
1. Peel and cut the potatoes into 2cm slices, boil until almost cooked
2. Peel and roast the shallots
3. Fry the potatoes in a hot pan with a little olive oil and season
4 . Score and season the sea bass before placing skin side down in a hot frying pan, turn when golden brown and continue to cook for 2 minutes
5. In the meantime reduce the wine, add the cream chives then prawns
6. Arrange the saute potatoes and shallots in the centre of a plate, place the sea bass on top then spoon the veloute arround
John Curtis
John is our featured chef for October. He has a wealth of experience in conference and banqueting and cooked for 1500 VIP guests at a recent sporting event dinner . As well as this experience, he is also at home in smaller kitchens where he has a more hands on approach.
King Prawn And Chorizo Risotto
Wanting to create a dish with the wow factor but was also easy to copy at home, John came up with this King Prawn and Chorizo Risotto.
Ingredients
250g x Aborio Rice
500 ml x Fish Stock
2 x Shallots (finely diced)
1 x Garlic Clove (crushed)
8 x King Prawns (de veined)
75 g x Shaved Parmesan
50 ml x White Wine
185 g x Chorizo (cut into cubes)
50 g x Mascapone
Serves 4
Method
1. Sweat the garlic and shallots with a little butter in a thick bottomed pan
2. Add the chorizo, cook for 2-3 mins before adding the rice
3. Add the white wine reduce and add a 1 ladle of stock
4. Stir until stock has been incorporated and continue to add 1 ladle at a time
5. Continue stirring and cook for a further 10 minutes
6. Add king prawns and stir into the risotto
7. When the prawns are cooked add mascapone and season
8. Serve and top with shaved parmsan
Dan Waites
Our next chef to be featured is Dan Waites. He has over 15 years in the trade and has worked up to Head Chef level. Dan’s spent most of his career in hotels and restaurants but more recently has been involved with contract catering.
He’s a versatile chef and is able to slot easily into any role in the kitchen.
Chocolate Fondant
As Dan trained as a pastry chef, he asked if he could create a dessert for this feature and eventually decided on chocolate fondant.
This is a chocohollics dream and will be sure to impress your friends!
Ingredients
125g / 4 .5 oz x bitter chocolate pieces
125g / 4.5 oz x unsalted butter plus extra for greasing
4 x eggs
100g / 3.5 oz x caster sugar
60 g / 2oz x plain flour
cocoa powder for dusting
Serves 4
Method
1. Grease 4 dariole moulds and pre heat the oven to 220C / 450F / Gas 7
2. Place chocolate and butter in a bowl over a pan of hot water until melted
3. Whisk eggs in a large bowl, add sugar and continue mixing until pale then add flour
4. Once chocolate has melted add to the egg mixture and stir well
5. Spoon into the moulds to 3/4 full
6. Cook for 6 minutes and turn out onto a plate, serve with vanilla ice cream and poached cherries or raspberries.
Carl Hughes
Carl has been working for us for us since day 1 and with a background in fine dining as well as event and outside catering, he’s a versatile and capable chef. Qualified up to head chef level, he can take control of running a busy kitchen and is a strong team leader.
Roasted Duck Breast With Pak Choi And Oranges
Carl has chosen to cook a recipe using a classic combination of duck and oranges. Using Asian flavours adds a twist to this dish and brings a timeless classic up to date.
Ingredients
- 4 Duck Breasts
- 350 g Pak Choi
- 4 Oranges (juice and segments)
- 4tsp Miso Sauce
- 3 tsp Mirin
- 2tsp Rice Wine Vinegar
- 4tsp Honey
- 2tsp Soy Sauce
- 2 tsp Sesame Oil
- 1tsp Sesame Seeds
- 1 pinch chilli flakes
Serves 4
Method
Season the duck breasts and sear skin side down in a hot pan. Turn and cook for a further 5 minutes. Finish in an oven at 180 c for a further 10 minutes.
Allow to rest and meanwhile heat the sesame oil in a pan, add the pak choi,season and add the remaining ingredients, reserving the orange segments.
When the pak choi has wilted remove from the pan, place the duck breast on a plate and spoon around the pan juices before adding the orange segments.
