Banbury Cookery School Blog

Piadina May 13, 2014 08:59

A delicious and quick to make Italian snack. Makes 6

Ingredients

  • 500g tipo 00 flour
  • 10g salt
  • 150g lard or vegetable shortening at room temperature
  • 200ml water
  • 2g bicarbonate of soda
  • Taleggio, squacquerone, stracchino, mozzarella, spinach, rocket, parma ham, salami or anything else you like.

Method

- Preheat the oven to the highest setting. - Line some baking trays with some greased greaseproof paper. - Sift the flour, salt together and add the lard and water to the dough, mix together until you have a soft pliable dough, you may need a little more flour so that the mixture can be rolled out. - Leave to rest for 30 minutes in the fridge. - Prepare the fillings for the Piadina - Turn out the rested dough onto a floured surface and divide into 6, then roll out into circles no more than 1/2cm thick. - Put them on the oven tray and place in the oven for about 3-6 minutes or until lightly browned. You can also pan fry them in about 2-3 minutes each side. - When done spread the fillings over half and fold the other half on top. - Serve and enjoy.

Salt Cod Fritters with Aioli August 08, 2013 15:15

A delicious & easy fish dish for a summers day. Serves 6

Ingredients

  • 500g salt cod
  • 500g floury potatoes (such as King Edwards)
  • 250ml milk
  • 6 spring onions finely chopped
  • 2 tbsp chopped fresh parsley
  • Juice of ½ lemon
  • 2 eggs, beaten
  • Plain flour, for dusting
  • 100g dried white breadcrumbs
  • Olive oil, for shallow frying
  • Lemon wedges and salad leaves, to serve
For the Aioli
  • 2 large garlic cloves, finely chopped
  • 2 egg yolks
  • 250ml approx olive oil
  • Juice of ½ lemon, to taste

Method

  • Soak the salt cod in cold water for at least 24 hours, changing the water two or three times. The cod should swell as it rehydrates. Sample a tiny piece. It should not taste unpleasantly salty when fully rehydrated. Drain well and pat dry with kitchen paper.
  • Cook the potatoes, unpeeled, in a pan of lightly salted boiling water for about 20 minutes, until tender. Drain. As soon as they are cool enough to handle, peel the potatoes, then mash with a fork or use a potato masher.
  • Pour the milk into a pan, add half the spring onions and bring to a simmer. Add the soaked cod and poach very gently for 10-15 minutes, or until it flakes easily. Remove the cod and flake it with a fork into a bowl, discarding bones and skin.
  • Mix the mashed potato with the cod. Add the remaining spring onions and the parsley.
  • Season with lemon juice and pepper to taste - the mixture may also need a little salt but taste it before adding any. Add one egg to the mixture and beat it until thoroughly combined, then chill until firm.
  • Shape the chilled fish mixture into 12-18 balls, then gently flatten into small round cakes. Coat each one in flour, then dip in the remaining beaten egg and coat with dried breadcrumbs. Chill until ready to fry.
  • Meanwhile, make the aioli. Place the garlic and a good pinch of salt in a mortar and pound to a paste with a pestle. Using a small whisk or a wooden spoon, gradually work in the egg yolks.
  • Beat in about half the olive oil, a drop at a time. When the sauce is as thick as soft butter, beat in 1-2 tablespoons lemon juice. Continue adding oil until the aioli is very thick. Season to taste, adding more lemon juice if you wish.
  • Heat about a tablespoon of oil in a large, heavy frying pan. Add the fritters and cook over a medium-high heat for about 4 minutes. Turn them over and cook for a further 4 minutes on the other side, until crisp and golden.
  • Drain on kitchen paper, then serve with the aioli, lemon wedges and salad leaves.
   

Thai Spare Ribs May 28, 2012 12:18

This recipe is easy and delicious. Perfect for the good weather! Serves 2-4

Ingredients

2-3lbs pork ribs, chopped into 2” lengths 2 spring onions, sliced Marinade; 5 cloves garlic, crushed 2 thumb sized pieces ginger, grated 2 tbsp fish sauce 3 tbsp oyster sauce 2 tsp dark soy sauce ½ - 1 tsp cayenne pepper (to taste) ½ tsp ground coriander 75ml liquid honey 75ml coconut milk 1 tbsp lime juice

Method

•    Put all marinade ingredients together in a large casserole dish (you will also need a lid). •     Stir well to dissolve the honey. •    Add the ribs to the marinade, stirring and turning them to coat. Cover and leave in the refrigerator to marinate at least 1 hour or more (up to 24 hours). •    When ready to cook, preheat oven to 180 degrees C. Stir the ribs once more, then cover and set in the oven to bake (right in the marinade) for 1 hour. •    Remove ribs and turn the oven up to 225 degrees C. •    Cover a baking sheet with foil (turn the foil up at the edges to prevent juices from spilling). Then remove the cooked ribs from the casserole dish and place on the foil. •    Spoon 1/2 Tbsp. of the marinade from the casserole dish over each rib. Then set the baking sheet on the second-to-highest shelf of your oven. Leave in the oven for about 5 minutes, or until the ribs are sizzling, lightly browned, and shiny. •    Enjoy as they are or turn the ribs over and give them another 5 minutes. •    Serve right on the baking sheet, or transfer to a serving platter. Sprinkle the sliced green onion over the ribs and enjoy. This dish goes well with rice, but is equally delicious on its own as finger food.

Chicken Croquettes November 03, 2009 15:26

Chicken CroquettesBeing Dutch Born and raised, I love these tasty Croquettes, they are great for buffets or just as a different starter, enjoy! Ingredients 300g cooked chicken 60g butter 80g flour 400ml chicken stock 1 tsp ground nutmeg Salt & pepper 2 eggs, whisked Flour, for covering croquettes Oil for frying Cream, optional Method •    Melt the butter, then add the flour and mix thoroughly. Add the stock bit by bit and stir well to avoid any lumps. When all the stock is added leave to cook for a further 5 minutes. •    Add seasoning and add the nutmeg and a little cream, add the chicken. •    Pour onto a flat dish and leave to cool. •    Make croquette shapes (about eight) and pass through the flour, then eggs and then the breadcrumbs. •    Chill for an hour, if you have time. •    Heat oil in a frying pan (or fryer) Fry croquettes in hot oil for 5 minutes or until light brown. (Handle croquettes carefully so crust is not punctured). Drain on paper towels.

Sausage & Red Pepper Rolls October 08, 2009 16:58

Pudding Pie Red Pepper Sausage Rolls When I made these for my family they loved them. Hope you try them they are truly delicious. Ingredients makes 18-20 375g puff pastry 1 tbsp olive oil 1 onion, finely chopped 1 red pepper, deseeded and finely chopped 2 small orange peppers, deseeded and finely chopped 1 apple, grated 450g good quality sausage meat 1 heaped tbsp parsley, finely chopped Freshly ground black pepper 1 egg, beaten Plain flour for dusting Method •    Preheat the oven to 200 degrees C •    Dust the work surface with a little flour and roll the pastry into a square of about 30cm, then cut in half. •    Heat the oil in a frying pan and add the onion, peppers and cook for for about 5 minutes or until soft. •    Add the apple and cook for a further minute. •    Leave to cool slightly. •    Put the sausage meat into a bowl and add the pepper mixture and the parsley, season with the black pepper and mix together. •    Divide the sausage mix in an equal half and shape into a long sausage. •    Place the sausage onto the pastry. •    Brush the inside of the pastry with some egg so that it will stick to the other side of the pastry to seal it. •    Roll the sausage and pastry together to create a large sausage roll. Seal the pastry edges and turn the rolls over so that the seam is underneath. •    Cut each roll into 2.5cm lengths, brush with the beaten egg and put onto some baking trays. •    Bake for about 20-25 minutes or until golden brown. •    Remove from the oven and leave to cool.

Pesto & Mozzarella Stuffed Tomatoes September 29, 2009 11:00

Pudding Pie Cookery School Stuffed Tomatoes A nice light starter, quick to make and tastes fantastic! Ingredients serves 4 8 ripe tomatoes 100g mozzarella, finely chopped 4 tbsp Mascarpone 2 tbsp chopped basil 4 tbsp pesto (plus extra for drizzling) Salt and black pepper Juice of ½ lemon (optional) 1 garlic clove, finely chopped Olive oil Method •    Cut a very small piece off the bottom of the tomato to let it stand on its own, then cut the top off and scoop out the insides. Discard the insides. •    Mix the Mascarpone with the mozzarella, garlic, basil, the pesto and a little salt and pepper (and lemon juice). •    Taste and add more seasoning if required. •    Fill the tomatoes. •    Either serve hot or cold. •    Place on an oven tray and drizzle with olive oil. •    Place in a preheated oven of 180 degrees Celsius for about 7-10 minutes. •    Serve with a little side salad and some dressing.

Chicken Liver Pate August 14, 2009 10:13

Pudding Pie Chicken Liver PateThis Pate is delicious, we have made it for a few friends and at our Cookery Courses and everyone loves it, we hope you do too!

Ingredients

450gram of chicken livers 175 of diced butter 1 small onion finely chopped 1 garlic clove finely chopped Teaspoon of dried Thyme 30 – 45 ml of Brandy Salt & Freshly ground black pepper Green salad to serve

Method

•    Trim the chicken livers cutting off any green spots and removing any filaments & fat. •    In a heavy based frying pan, melt 25 grams of the butter add finely chopped onion and cook for about 5-7 minutes on a gentle heat, until soft and golden. •    Add Garlic and cook for one minute more, then increase the heat and add chicken livers, thyme, salt and pepper. •    Cook for 3-5 minutes, until the livers are coloured, stirring frequently, the livers should remain pink inside, but not raw. •    Add the brandy, stirring and cook for a further minute. •    Using a slotted spoon, transfer the livers to a food processor, pour in the cooking juices and process until smooth. •    Whilst the machine is running, add the remaining butter a few pieces at a time. •    Pour the mixture into a loaf tin which is lined with cling film, cool then cover and chill