I love chocolate buttons on a cake and I had an idea of using white chocolate buttons so an iced cake with buttons instead of a chocolate cake.
1.5kg Self raising flour 1kg Ready made icing 500g Caster Sugar 500g Butter 600ml Milk 200g Milky way buttons 3 Large eggs 3 Cake tin liners
First melt the butter and add the sugar and some milk mix a little with a wooden spoon. Next add the three eggs and the flour mix a little more and put in the rest of the milk. Butter the tins and use cake tin liners then mix for the final time before putting the mixture into three separate cake tins. Bake for fifty minutes at 160° in the fan oven when finished turn out on a wire rack and leave for ten minutes having already taken away the tins. Now remove the cake liners carefully so it is neat then leave the cake to cool.
On a clean surface cut eack cake in half sideways using a bread knife. Now on another clean surface roll out the icing using a third for each cake. The icing is less sticky when cold so it can be rolled to the desired thickness. First roll the icing disks for the center of each cake place in the centre trim then evenly place chocolate buttons on top to form a pattern now put the top back on the cake. Roll out a larger disk of icing and place on top of the cake then push it so it falls over the edges and reaches the base. Trim off any excess icing and then put chocolate buttons in a pattern on the top of the cake.
Turkey pie is often a favourite food and yet is rarely found on most menus. Using wholemeal flour makes this pie a healthy option and serving with potatoes and vegetables adds enough variety to feed the many.
To prepare this first find one large tukey roasting dish the kind used to cook very large turkeys. Next dice the turkey into small pieces on a cutting board. Now put the wholemeal flour in a large mixing bowl and add the lard. Mix both ingredients together with your hands until it resembles fine bread crumbs then add ten cl of cold water and continue to mix well then nead in the bowl and onto a floured surface where you can continue to nead until it is all one big dough. Divide into three if necessary and nead one at a time then rejoin in one lump prepare the surface with one hundred and fifty grams of plain flour. Now roll using a rolling pin into a shape that is ten inches larger than the size of the roasting tin and leave to shrink while the inside is prepared. The filling is cooked first in a large saucepan add the vegetable oil then the finely chopped onions frying for around three minutes and turning with a slice. Now add the diced turkey frying also for another five minutes turn with the slice. Throw in the remaining thirty grams of flour and stir then add the boiling water and throw in the stock cubes. If the water bubbles to vigorously then the temperature is to high. Now stir with the slice so it is just boiling and add a lid and leave it to bubble for ten minutes. Pour the mixture into the roasting tin and coat the surface evenly with the turkey mixture. Now carefully add the pastry top allowing it to creep up the edge then at the top trimming with a blunt knife any excess pastry. Once done create a long sausage with the excess pastry then flatten with the rolling pin. Now place around the inside edges of the tin so the overlapping pastry on the edges is double thickness. Bake in an oven at 170° for fifty minutes.
Potato wedges are like chips and are nice fried after being baked in the oven. The way that potato wedges are made varies depending upon who makes them once I baked mine but now I bake then fry.
1kg of potato 60ml vegetable oil
Clean the potatoes first then bake in an oven on three baking sheets at 170° for thirty minutes. Remove the potatoes from the oven and leave to cool. Slice each potato into wedge shapes a wedge should look ordinary. Now fry in five batches in a frying pan with around 20ml of oil in the first batch then add 10ml to the remaining four batches. Turn each wedge once when frying and either serve or keep warm in a warmer.
Chinese wok cuisine is not French but these dishes can be cooked fast. First peel an onion chop it then add a mixture of spices and fry for two minutes in a wok. Then add the chicken to the onion and it should be three cm peices and fry for ten minutes until golden turning with a slice every minute. Mean while boil rice in boiling water for ten minutes and place noodles in boiling water for two minutes. Find a serving dish and put half the fried onion and chicken mixture in it then place the noodles on top and put in the warmer. Put the cooked rice in the wok and fold the mixture together with the slice. In a frying pan put twenty ml of oil then heat on a medium heat before adding the rice mixture. Fry for three minutes then turn over the mixture with a slice and fry for three minutes on medium. Serve with spring rolls.
800g of long grain rice 600g egg noodles 500g chopped onion 400g diced chicken 40ml vegetable oil 1 tsp coriander 1 tsp km pepper
The dish is a firm favourite of mine and one that can be enjoyed with chips peas onion rings and tomatoes.
800g sirloin steak 1kg brussel pate 1kg filo pastry 1kg oven chips 750g onion rings 750g frozen peas four medium tomatos oil for brushing
Heat the oven to 170° then place the beef on a rack inside a roasting dish and bake for eighty minutes. After ten minutes add the onion rings on two or three trays to the oven for twenty minutes. Take out the onion rings and add the four tomatos sliced inhalf on two trays for thirty five minutes then take the tomatos out. Prepare the chips onto three trays ready and have the filo pastry ready to use. Take the beef out of the oven and place the chips in raising the temperature to 180° for twenty minutes. Using a calving set slice the beef into eight slices. Take a slice and carefully cover with pate on both sides and edges using approximately an eighth of the pate then place onto the filo pastry sheets and fold up neatly placing onto a baking sheet. Repeat the same process seven more times using around seven sheets of filo pastry for each sirloin and filling out two baking sheets. Brush each with oil so the Wellington goes golden in colour when done. Remove the chips and put in the Wellington reducing the heat to 170° for thirty minutes remembering to use the remaining oven space to keep the other food warm. While the Wellington is in the oven boil the peas drain and serve with the other ingredients when ready.
I did this very fast I had already boiled three eggs. Making this curry means having to take the shell off three eggs but it is worth it.
3 hard boiled eggs one medium sized onion tin of coconut milk salt and pepper coriander 1 teaspoon turmeric 1 teaspoon cumin half teaspoon ginger half teaspoon cinnamon half teaspoon
Fry the chopped onion in a little vegetable oil then add the spices and stir in. Still frying add half the coconut milk save some for later. Then fry for ten minutes on a low heat. Half the three eggs and drop into the saucepan cover with the curry mixture. Fry for one minute then serve.
Store the half tin of coconut milk in the refrigerator.
As a restaurant trader for many years I have gained methods of dealing with the small dish on the menu. Every now and again their is a slow time where not a lot is happening and the slow cooker needs to come out. Portions can then be emptied into small plastic pots and frozen so when someone orders the fine dish on my menu their is plenty of carefully prepared containers of it.
Chop onions 800g
Add vegetable oil 25ml
Lamb cubed 2.5cm 800g
Carrots sliced 600g
Long beans 300g
Lamb stock cube oxo
Place all in slow cooker and cook for eight to ten hours.
Two or three potatoes weighing approximately 8oz in total. Vegetable oil 1 tbsp Salt and pepper
Have two or three potatoes weighing approximately 8oz and clean them under running tap water. Put the vegetable oil in the oven dish. Cut each potatoe into six or eight equal segments and throw in the oven dish. Move the wedges around the dish a little to collect any vegetable oil. Then roast at 180° for thirty five minutes removing with oven gloves.
500g minced beef 300g of plain rice 300g of chopped onion 1 pint of water
Boil the rice in a pan with a lid on using boiling kettle water for eight minutes. In the clean wok fry some mince meat with a large chopped onion and some slices of ginger. Add the cooked rice and stir with a wooden pan slice add a lid and fry for three minutes. Remove the lid and turn the rice over with the wooden slice replace the lid and fry for three minutes on a lower heat. Serve with soy sauce and chop sticks.
I love a homemade hash brown with my full english breakfast. Bacon sausage egg fried bread beans and mushrooms and my special hash browns. Coffee or hot chocolate breakfast is ready.
2-3 hash browns 1 slice bacon 1 egg 1 sausage 1 slice of bread 1 can baked beans 5 tbsp vegetable oil In a large frying pan add the vegetable oil and place under a medium heat. Add the hash browns and sausage and turn every minute until the end of the frying time. After 1 minute add the bread cut in half and allow it to soak a little oil then turn over so oil is on both sides, then turn every minute until the end of frying time. Add the egg and leave it to settle then add the bacon by making some room in the pan and turn the bacon over every twenty seconds until the end of frying time. Heat the baked beans on the plate then dish the remaining ingredients onto the plate.
I invested in my own recipe and this requires twelve hours of steaming, six to cook and a further six before serving. I use a half filled pan of water with the lid on and a dish that has high sides to reach for the top of the pan. The water boils occasionally but not going in the pudding it is cooked by the hot steam.
Gloucester sausages or jumbo sausages as they are more widely known are a favourite of any chip shop owner. Originating from Gloucestershire Gloucester sausages are always of jumbo origin and are traditionally accompanied by chips.
Three frozen jumbo sausages One kg of frozen chips salt and vinegar Pre heat the oven to 180-200° Next put the three sausages on a baking tray and place in the oven on the top shelf. Then put the chips on to two or three baking trays and place underneath the sausages. Wait for twenty minutes then turn off the oven. Prepare three plates and dish out the food serve with salt and vinegar.
Today is the day for steam pudding with a lovely fruit underneath, I love steam pudding on days like this. Steam pudding is easy just use canned fruit or quickly boil some chopped fruit. 1200g of flour 800g of butter 600g of sugar 500g tin of fruit 200ml of milk 150ml of canned fruit juice First butter a cake tin edges and place a cake tin liner in a cake tin. Then melt the butter in a mixing bowl and add the sugar, mix. Add the flour then the milk, mix add the canned fruit juice, mix. Add the canned fruit to the cake tin so it covers it and then add the mixture to the cake tin. Pre-heat the oven to a hundred and seventy degrees. Bake on a high shelf in the oven for 80 minutes then transfer to a wire rack. Remove cake tin liner when the steam stops forming after half an hour.