Phil, our Great British Bake Off Dish of the Day came to suffolk foodie towers to make us afternoon tea. Here are his amazing jam "philled" doughnuts. Made with Paul Hollywoods original recipe.
Meet Malcolm our October Dish of the Day - you can just see him at the back! Malcolm is one of the bakers at The Suffolk Food Hall. Their display of homemade artisan breads and baked goods is very impressive and so is the view from the Cookhouse Restaurant window.
Our French Dish of the Day - Creme de Roses Liqueur
Written by Claire
Served just like Kir with white wine and ice ....mmmm
So what does the fastest man in the world eat every day?
Usain Bolt's Breakfast - Yams and fried green bananas or maybe saltfish and ackee
Usain Bolt's Lunch - Rice with pork or beef
Usain Bolt's Dinner- Rice with beef or pork
Usain Bolt favourite food - KFC but especially their Chicken Nuggets (oh dear...) but you can go to our recipes for HOME-MADE chicken nuggets.
After a lovely family visit to her restaurant at the Norwich City Football ground, we felt we had to honour her contribution to the world of cooking. She had left a signed birthday card for Dad and after that he was as happy as Larry! This recipe comes from Delias Vegetarian collection which can be found on her website. It's full of other delicious seasonal recipes that just want to make you stay at home and cook. Apologies to all Ipswich supporters but really there's no competition - is there?
Winter Vegetable Pie with a Parmesan Crust
8 oz (225g) each of butternut squash, celeriac, sweet potato and carrots - cut into small cubes
8 oz sliced leeks
Freshly grated nutmeg
4 oz (110g) Gruyere or Emmental cheese – grated
1 egg beaten – to glaze
Salt
For the pastry
1 oz (25g) finely grated Parmesan
4 oz plain flour
Pinch salt
1 oz vegetable fat
1 oz softened butter
For the sauce
1.5 oz (50g) butter
1 medium onion, peeled and finely chopped
1.5 oz plain flour
1 pint (570ml) milk
Freshly grated nutmeg
1 tablespoon wholegrain mustard
2 oz Gruyere or Emmental cheese – grated
1 oz Parmesan, grated
1 dessertspoon each of finely chopped rosemary and thyme
Salt and freshly ground pepper.
Method
First of all place the butternut squash, celeriac, carrots and leeks in a steamer (the sweet potato is added later on). Pour in some boiling water from the kettle, add the freshly grated nutmeg and some salt, then cover and steam the vegetables for 10 minutes. Now add the chunks of sweet potato and steam for another 10 minutes, or until the thickest parts of the root vegetables feel tender when tested with a skewer. Then tip all the vegetables into a large bowl and allow them to cool.
Meanwhile, make the sauce and the pastry. For the sauce, melt the butter in a smallish saucepan and add the onion. When you've stirred it so that it's nice and buttery, let it cook on the lowest possible heat for about 20 minutes. It's important not to let it colour, so give it a stir from time to time. Now, using a wooden spoon, stir in the flour until smooth, then add the milk a little at a time, switching to a balloon whisk and whisking well after each addition. Now season the sauce with nutmeg and salt and pepper, to taste, and let it barely simmer for 5 minutes. After that, stir in the grain mustard, the cheeses and the herbs. Then leave to cool.
To make the pastry, first sift the flour with a pinch of salt into a large bowl, holding the sieve up high to give it a good airing. Then add the lard and butter and, using only your fingertips, lightly and gently rub the fat into the parmesan and then sprinkle in some cold water - about 1 tablespoon. Start to mix the pastry with a knife and then finish off with your hands, adding more drops of water until you have a smooth dough that will leave the bowl clean. Then pop the pastry into a polythene bag and let it rest in the fridge for 30 minutes.
When you are ready to cook the pie, preheat the oven to gas mark 7, 425°F (220°C). Carefully mix the steamed vegetables with the sauce and pile half of the mixture into a pie dish. Now sprinkle half of the Gruyere (or other cheese) from the filling ingredients over the top and then repeat with the remaining mixture and cheese. Next, roll the pastry out into a circle on a surface lightly dusted with a little extra flour, and as you roll, give it quarter turns to keep the round shape. Next, cut a 12 inch (30 cm) circle out of this pastry. Roll out the leftover trimmings and cut a ½ in (1 cm) strip to go around the edge of the dish.
Now dampen the edge of the dish with water and place the strip of pastry around the rim, pressing down well. Dampen the top of this strip and then transfer the circle of pastry, rolling it over the rolling pin, to the dish and press it lightly and firmly over the edges to seal. Next, using the blunt edge of a knife, knock up the edges, then flute them using your thumb to push out and your forefinger to pull in again. Then make a hole in the centre of the pastry lid to let the steam out, and brush the surface with beaten egg. Now place the dish on the baking sheet and bake it for 25-30 minutes on the centre shelf of the oven, or until the pie is bubbling hot and the pastry is golden brown and crusty.
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Our Dish of the Day from the US of A - Rachael Ray
Written by ClaireAccording to Forbes magazine, Rachael is the top earning celebrity chef in a top ten chart that features Gordon Ramsey at number three. She is worth $18 million and leapt from small-time cable stardom to Oprah-esque success. She began winning audiences with catchphrases like "Yum-o" on her first Food Network show, 30 Minute Meals, in 2001. Today she has four Food Network programs, including Tasty Travels and $40 a Day. Her nationally syndicated, Oprah-backed talk show, Rachael Ray, is averaging 2.6 million viewers this season, and her Every Day With Rachael Ray magazine has 1.5 million readers. She endorses Dunkin' Donuts too! You've probably never heard of her - but here is one of her recipes - in American.
Granma Evelyn's Christmas Hermits
Ingredients
1 cup shortening
1 1/2 cups brown sugar
2 eggs, well beaten
1 cup raisins
1 cup dates, chopped
1/2 cup jarred maraschino cherries, chopped
1/3 walnuts, chopped
1/2 teaspoon baking soda
2 tablespoons boiling water
2 1/4-2 1/2 cups flour
1/4 teaspoon allspice
1 teaspoon cinnamon
1/2 teaspoon salt
Preparation
Pre-heat the oven to 350°F. In a large bowl, cream the shortening, adding the sugar gradually. Add the eggs, fruit and nuts. In a small bowl, dissolve the baking soda in the boiling water; then add this mixture to the shortening mixture. In a medium size bowl, sift together the flour, allspice, cinnamon and salt. Add the flour mixture to the main bowl and stir.
Drop the batter in rounded teaspoons, about 1 inch apart, on an ungreased cookie sheet. Bake for 12-15 minutes, until golden brown. Remove the cookies from the cookie sheet and place on a wire rack to cool. Serve and enjoy! Makes 30 - 40 cookies.
Emily worked as a waitress at The Chalice when it was open in Bury and was so enthused by the cooking that she now makes home made food every day. Here is her favourite autumn recipe.
Autumn Butternut Squash and Pancetta Risotto
1 Butternut Squash
1 Onion
Knob of butter
300g of Pancetta
200ml of White Wine
Stock cube or fresh stock
300g of Risotto rice
150g of spinach
Pine nuts and Parmesan to serve
How to do it
Cut Butternut Squash in half and remove seeds and pulp. Roast on tray until soft with crushed garlic and drizzle with oil. This should take around 30 to 40 mins depending on the size. Dice one large onion, add to heavy bottom pan and sauté with a large knob of butter. In a frying pan, fry pancetta until crisp and brown, add the onion and risotto rice and fry rice for 2 minutes, add white wine and stir until it is absorbed.
Make a litre of stock, keep this simmering in a small saucepan, and add a ladle full at a time to the risotto. Stir until it is absorbed then add a further ladle full. Keep adding more stock, a ladle at a time, until the rice is soft, it may take a little more or a little less depending on the brand of risotto rice. Once the rice is soft add spinach leaves and spoon the butternut squash out of its skin in to the risotto. Stir until spinach is wilted and the squash is mixed in.
Serve with pine nuts sprinkled on top and shavings of delicious parmesan.
Sarah is making delicious chutney, jams, pickles and relishes at home - most of it from produce she has grown herself. Here is her Hot Chili Jelly recipe - adapted from the River Cottage Preserves book.
750g to 1kg of bell peppers and 100g hot chillies (any colour will do, I like to mix them up)
Large chunk of fresh root ginger - peeled
300ml cider vinegar (you may need an extra 50ml if using more peppers) or other vinegar works if it's all you have.
1 kg preserving sugar (with pectin added)
Juice of 2 limes
A few mint leaves
1 tsp salt
Please wear gloves for the chili's if necessary - then slice all peppers and chillies in half length ways and remove seeds. Finely chop the chillies, peppers, root ginger and mint (in a food processor) then place into a large pan.
Add the vinegar and slowly bring to simmering point. Add sugar, lime juice and salt, stir until the sugar has dissolved and it begins to boil.
Boil for 5 minutes and remove from the heat. Cool for 5 minutes and pot into sterilised jars. Use within 12 months.
You can order from Sarah direct - contact her at This email address is being protected from spambots. You need JavaScript enabled to view it.
Our Aldeburgh Dish of the Day - Jason Shaw of the White Lion Hotel.
Written by Claire
The new Head Chef at the White Lion, Jason Shaw has dedicated himself to creating a dynamic menu, offering everything from tapas to a hearty dinner. The restaurant and the menu reflect the Suffolk coast with the freshest fish caught on the White Lion’s doorstep. Here Jason gives his recipe for a delicious starter or supper dish, or you could make them a little bit smaller for a canapé at a party.
Camembert and wild garlic beignets – makes 24
450g of strong flour
8 whole eggs
226g butter
1pt water
150gm camembert cheese peeled and roughly chopped
50gm wild garlic blanched and finely chopped
salt and pepper
Method
Bring the water to the boil and add butter. Add flour and mix well. Cook out for 1-2 mins on the heat.
Cool the mixture and then add the eggs gradually, beating all the time until the mix is glossy.
Fold in the Camembert and wild garlic and season to taste. Leave mix to rest for one hour.
Using 2 dessert spoons shape the beignets into Quenelle’s. Heat the vegetable oil and deep fry until golden brown for roughly 4-5 minutes. Drain and serve. At the White Lion Jason serves his with Balsamic caramelised onions, Thorpeness leaves and fresh pomegranate with fresh pomegranate syrup.