Triple Chocolate Buckwheat Cookies

Using buckwheat flour makes these lovely cookies gluten-free.

2/3 cup small bittersweet chocolate chips
5 oz. bittersweet chocolate (preferably at least 70% cocoa solids)
3/4 cup plus 2 tbs. buckwheat flour
3 tbs. unsweetened cocoa powder
1/2 tsp. baking soda
1/2 tsp. fine sea salt
4 tbs. soft, unsalted butter
1/2 cup plus 2 tbs. soft dark brown sugar
1 tsp. vanilla paste or extract
2 extra large eggs, fridge-cold

Clatter the chocolate chips into a flatfish dish and put in the fridge while you get on making the batter. This makes them not melt too much in the baking.

Heat the oven to 350°F and line two baking sheets with parchment paper.

Roughly chop the bittersweet chocolate and melt it either in a suitable bowl in the microwave or over a saucepan of just simmering water. Set aside to cool a little.

In another bowl, fork together the flour, cocoa, baking soda and salt.

In yet another bowl or that of a free-standing mixer, combine the butter and sugar with the vanilla and cream together. Beat in the slightly cooled, melted chocolate and the eggs, one at a time. Scrape down the sides, then carefully beat in the dry ingredients.

Using a wooden spoon or a spatula, fold in the cold chocolate chip. Dollop by tablespoonfuls onto the lined baking sheets, leaving about 2 1/2″ between each one. Put the bowl with the remaining dough in the fridge while these cook. Bake for 9-10 minutes,  until they are set around the edges, but otherwise seem undercooked. Remove them from the oven and leave to sit on the baking sheets for 10 before transferring them to a wire rack to cool completely.

When the baking sheet is cool, repeat with the remaining dough.

Yields approx. 25

Cheddar Cheese Risotto

The use of Cheddar cheese and a bit of Dijon mustard is inspired.

1 tbs. butter
1 tbs. vegetable oil
2 baby leeks or 2 fat scallions, finely sliced
1 1/2 cups risotto rice
1/2 cup white wine
1/2 tsp. Dijon mustard
4 cups hot vegetable stock
1 cup chopped Cheddar cheese
2 tbs. snipped chives or parsley

Melt the butter and oil in a medium-sized pan and cook the leeks or shallots until softened.

Add the rice and stir for a minute or two, then add the wine and mustard, stirring until it is absorbed.

Start ladling in the stock, letting each ladleful become absorbed as you stir before adding another. Continue in this fashion until the rice is al dente, about 18-20 minutes. Stir in the cheese then transfer to warmed bowls and sprinkle with chives or parsley.

Serves 2 as a main course or 4 as a starter

Roast Loin of Pork

Classic simplicity and succulent flavors.

4 lb. pork loin
1 cup white wine, cider or stock
4 tbs. orange marmalade

Heat the oven to 425°F. Place the pork in a small roasting tin and roast for 20 minutes per pound. This should take 80 minutes.

Half way through the cooking time, tip in the wine and marmalade. Continue to cook until the internal temperature reaches 150-155°F. Leave to rest for 10 minutes before carving into thick slices.

Serves 6

Tarragon Salmon

The secret here is the use of both fresh and dried tarragon. The combination makes the sweet salmon flavor sing.

60ml dry white wine or vermouth
1 tsp. dried tarragon
1 tsp. dried chives or onions
1 tsp. butter
2 tsp. garlic-infused olive oil
2 salmon fillets
60ml heavy cream
1 tsp. chopped fresh tarragon

Pour the wine or vermouth into a jug and add the dried herbs. Set aside.

Heat the butter and oil over a medium heat in a small skillet in which the two fillets will fit snugly. Season the fish and cook for 3-4 minutes per side, depending on the thickness and how you well you like your salmon cooked. Remove from the pan and keep warm.

Add the herby wine to the skillet and let it bubble and reduce a bit, then stir in the cream and reduce everything to a pourable sauce. Serve spooned over the salmon with the fresh tarragon sprinkled on to.

Serves 2

Saffron-Scented Chicken Pilaf

This bright and flavorful supper dish will delight everyone. It’s just the right mix of cinnamon-scented chicken, tender rice and toasted nuts.

4 chicken breasts, cut into bite-size pieces
3/4 cup plus 2 tbs. whole milk yogurt
juice of 1/2 lemon
1/4 tsp. ground cinnamon
1/2 tsp. saffron threads
1 quart chicken stock
1 tbs. butter
2-3 tbs. peanut oil
2 1/4 cups basmati rice
3-4 cardamom pods, bruised
juice and zest of 1 lemon
1/4 cup cashew nuts
1/4 cup flaked almonds
2 tbs. pine nuts
3-4 tbs. shelled pistachios, splintered
small bunch fresh parsley, chopped

Marinate the chicken pieces in the yogurt, juice of 1/2 a lemon and cinnamon for about an hour. Soak the saffron thread in the chicken stock.

Over a medium heat in a large pan with a lid, melt the butter with 1 tbs. of the oil and add the rice, stirring to coat until glossy. Pour in the chicken stock, add the cardamom pods, lemon juice and zest, then bring to a boil. Clamp on the lid, reduce the heat to low, and cook for 10-15 minutes, until the rice is tender and the liquid absorbed.

While the rice is cooking, shake the excess yogurt off the chicken. Heat the remaining oil in a skillet and cook the chicken until done. If the skillet is not large, do this in batches so that the chicken browns and does not braise.

In a small skillet, add the cashews, almonds and pine nuts. Toast over a low heat until they just become browned. Remove from the skillet.

When the rice is done, fork it through and add the toasted nuts and the parsley. Stir in the chicken and transfer to a large bowl. Sprinkle with the pistachios to serve.

Serves 6

Meatzza

This is basically a meatloaf made into round disc and served in slices like a pizza. It really does taste like a pizza without the crust!

1 lb. ground beef
3 tbs. grated Parmesan cheese
3 tbs. rolled oats
3 tbs. chopped fresh parsley
2 eggs, lightly beaten
1 garlic clove, grated or minced
salt and pepper to taste
butter, for greasing
1 x 14oz. tin diced tomatoes, drained
1 tsp. garlic-flavored olive oil
1 tsp. dried oregano
4 oz. fresh mozzarella (not Buffalo), halved then sliced
few fresh basil leaves

Heat the oven to 425°F. In a large bowl, using your hands, mix together the beef, Parmesan, oats, parsley, eggs, garlic, salt and pepper. Butter an 11″ shallow, round baking pan and pat the mixture evenly and lightly with your fingers.

Make sure to drain as much juice out of the tomatoes as possible, then mix them with the garlic-flavored olive oil and the oregano. Season and spread on top of the meat base. Arrange the mozzarella on top and bake for 20-25 minutes, by which time the meat should be cooked through and the mozzarella melted.

Remove from the oven and let sit for 5 minutes, then adorn with some fresh basil leaves and cut into slices, like a pizza.

Serves 6

Eggs in Purgatory

“….or what to eat when you feel like hell.”

1 tbs. olive oil
1 small garlic clove, grated or minced
1/4 tsp. red pepper flakes
1 x 14oz. can chopped tomatoes
1/2 tsp. sea salt
1-2 eggs
2-3 tbs. grated Parmesan cheese
bread, to serve (mandatory)
extra grated Parmesan cheese, to serve (optional)
chili oil, to serve (optional)

Pour the olive oil in a small skillet and add the garlic and red pepper flakes. Put over a medium heat and stir for 1 minutes. Tip in the tomatoes and salt and bring to a bubble. It’s got to be good and hot to pouch the egg.

Crack in the egg, sprinkle with Parmesan cheese. Partially cover with a lid and let it bubble for 5-6 minutes, by which time the white should be set and the yolk still runny.

Serve with toasted bread for dunking and drizzled with more grated Parmesan cheese and chili oil, if using.

Serves 1

 

Star-Topped Mince Pies

It would not be Christmas with Mince Pies and these are some of the best!

240g plain flour (scant 2 cups)
120g butter, cold and cubed (8 1/2 tbs.)
juice of 1 orange
pinch of salt
approx. 350g mincemeat (3/4 cup)
icing sugar for dusting

Toss together the flour and the cubed butter and set it aside in the freezer for 20 minutes. Place the orange juice in the fridge for the same about of time. After 20 minutes, place the flour/butter mixture and the salt in the food processor and blitz to a porridge-like crumble. Pour in the orange juice through the feeding tube, pulsing until it just begins to come together. If you run out of orange juice, use cold water. Transfer the mixture to a large bowl and use your hands to bring it into a dough. Divide into three flat discs, wrap in plastic wrap and refrigerate for at least 20 minutes, or overnight.

Heat the oven to 425°F. Roll out the first disc as thinly as possible, but dense enough to support the mincemeat. Using a fluted cutter, cut out circles and gently press into mince pie tins. (You may have to do this in batches of three if you only have one mince pie tin.) Spoon in a teaspoon or so of mincemeat into each. Cut out stars and gently place on top.

Bake for 10-15 minutes, keeping an eye on them as oven temperatures greatly vary. Remove from the tins and set on a wire rack to cool. If you are working in batches, let the tin cool down between.

Dust with icing sugar and serve with brandy butter.

Potato and Pepper Bake

These potatoes are roasted in the oil from jars of roasted red peppers. They are perfect for guest because they are equally good hot or at room temperature.

4 1/2 lbs. waxy potatoes, such as Yukon Gold
2 1/4 cup roughly chopped roasted red peppers in their oil
2 tbs. coriander seeds
Heat the oven to 425°F.

Peel the potatoes and cut into 1″ pieces, then tip them into a large, shallow roasting tin. Tip in the roasted red peppers with their juice and add the coriander seeds. Toss to combine and break up the peppers. Roast for 1 hour or until the potatoes are soft on the inside and golden on the outside. Season.

Using a slotted spoon (let the excess oil drip back into the tin) transfer to a serving bowl.

Serves 8 – 10

Spruced-Up Vanilla Cake

Don’t fret if you don’t have the fanciful cake tin – you can use a Bundt tin to make this delicious and easy cake. Here is a hint…it is fabulous toasted the next morning for breakfast!

9 tbs. softened butter
1 1/2 cups caster sugar
6 eggs
2 1/2 cups all-purpose flour
1/2 tsp. baking soda
1/2 cup plain fat-free yogurt
2 tsp. vanilla extract
1 – 2 tbs. confectioner’s sugar

Heat the oven to 350°F and put a baking sheet in the oven. Generously butter or oil the cake tin.

Put all the ingredients except the confectioner’s sugar in the food processor and blitz to combine. Pour the batter into the prepared tin and spread the top evenly.

Place in the oven on the baking sheet and cook until well risen and golden, 45 – 55 minutes, or until a skewer comes out clean. Cover the top with foil is it gets too brown.

Leave to cool in the tin for 15 minutes, then gently coax the edges away and invert onto a large plate. Leave to cool completely, then dust with confectioner’s sugar.