Recipes tagged with: make ahead

    Lamb, Onion and Rosemary Skewers

    Lamb, Onion and Rosemary Skewers

    Leg of lamb is perfect for these dainty little skewers. Use small woody stems of rosemary and thread with the marinated lamb and onion. Make sure that the rosemary sprigs are not too fleshy or the meat will not thread. Grill over hot coals. This recipe makes 8 mini skewers, enough for 4 people as a starter or 2 people for a main course. Delicious served in pitta bread with some tzatziki.

     

    • Time: 30 mins plus marinating and cooking time
    • Complexity: medium

    Mrs Bennett's Mango Chutney

    Mrs Bennett's Mango Chutney

    Keeley Bennett kindly gave us this mango chutney recipe which is so easy to make. You can use slightly under ripe mangoes and experiment with different spices. Cardamom pods or seeds (either green or black) will add a unique and aromatic fragrance. Whole black peppercorns will add some heat. This recipe will make about 3 good size jam jars.

    • Time: 20 minutes to prepare. 1 hour to simmer.
    • Complexity: easy

    Pea Flour Pancakes with Spinach and Feta Cheese

    Pea Flour Pancakes with Spinach and Feta Cheese

    Vibrant green pea flour pancakes stuffed and baked with a Greek style spinach and feta filling. You can make these the day before if you want to get ahead and have something ready to pop into the oven. The pancakes also work very well in place of sheets of lasagne in baked pasta dishes.

    • Time: 20 mins for the pancakes. 15 mins for the filling. 30 mins to bake.
    • Complexity: medium

    Pitta Bread Crisps

    Pitta Bread Crisps

    Such an easy way to use leftover over pitta breads or to make to go with dips at a party. These pitta bread crisps will keep in an airtight container for at least a week, if not longer.

    • Time: 15 minutes
    • Complexity: very easy

    Plum sauce for duck (with fresh plums)

    Plum sauce for duck (with fresh plums)

    Fresh plum sauce really gives duck breast, or any other rich, fatty meat a lift. It's smooth, sweet yet tart. Make it as spicy as you like by adding schezwan pepper or chilli flakes.

    • Complexity: easy

    Potted Cheese

    Potted Cheese

    A perfect way to use up all those leftover pieces of cheese in your fridge. All types of cheese can be used. It will keep for a week in the fridge and is a great vegetarian recipe. Serve on toast or in a baked potato.

    • Time: 20 minutes plus time to chill
    • Complexity: very easy

    Quince Paste (Pasta de Membrillo)

    Quince Paste (Pasta de Membrillo)

    This thick quince paste or Membrillo as it is called in Spain, is traditionally eaten with Manchego cheese but great on any cheeseboard. It's a bit of a labour of love as it needs to be stirred constantly towards the end of the cooking and does take a bit of time. The rich deep red colour develops as it gets thicker and thicker. Quantities will vary depending on how many quinces you have. Don't try to cook too large a batch in one go!

    • Time: At least1 hr to prepare and cook the fruit. Allow 2hrs to bubble and thicken on the stove
    • Complexity: advanced

    Quincemeat

    Quincemeat

    This recipe is inspired by Nigella who in turn was inspired by Frances Bissell. My recipe is very fruity using a high ratio of quinces instead of the Bramley cooking apples that I would use in my traditional mincemeat recipe. I keep mine in the fridge as the storing time is slightly reduced due to the high amount of fresh fruit. However it easily keeps from quince season 'til Christmas. This recipe will make about 4 kg and is best made in a mincer if you have one. If not a food processor will do, but go steady and don't over process or you will have pulpmeat.

    • Time: 40 minutes
    • Complexity: medium

    Red Poll Shin and Oxtail Stew

    Red Poll Shin and Oxtail Stew

    Red Poll is a native breed of Suffolk producing excellent beef. Your local butcher will be able to provide a whole oxtail and cut it into sections for you. Use well sourced meat that has been hung for at least 28 days. The stew must be slow cooked until the meat falls from the bones. Try and use shin if possible as although it takes longer to cook it makes a gorgeous more gelatinous, sticky and lip smacking gravy. It's a cheaper cut too.
    This recipe is great for slow cooking on a camp fire fire and I always make it in my South African Potjie over smouldering logs. It works just as well made in a casserole or saucepan and cooked in the oven.

    • Time: Full cooking time is 4 hrs. Can be made ahead.
    • Complexity: medium

    Salmon Terrine

    Salmon Terrine

    An economical and easy fish mousse that is perfect for a picnic or as a dinner party starter.

    • Time: 60 minutes ( including cooling time for the salmon)
    • Complexity: easy

    Stilton Walnut Crisps

    Stilton Walnut Crisps

    Rich, cheesy biscuits with a bit of a kick. Very moreish! Make ahead as they will store in an airtight container for about a week, or make the dough then slice and bake as you go. Makes about 40/50. Both the uncooked dough and the baked biscuits freeze well.

    • Time: 30 minutes (dough will need to chill for 1 hr)
    • Complexity: easy

    Toasted Pearl Barley with Lemon and Herbs

    Toasted Pearl Barley with Lemon and Herbs

    Pearl barley makes a nice change from rice. It is a little more chewy, has a delicate nutty flavour and is filling. It soaks up the bold flavours of a rich meat or vegetable stew or holds its own in a summery salad. So serve this recipe as you prefer, hot or cold works equally well.

    • Time: 40 minutes
    • Complexity: easy

    Toffee Sauce

    Toffee Sauce

    This delicious toffee sauce is made to go with Sticky Toffee Pudding.  Nice with ice cream too!

    • Time: 15 minutes
    • Complexity: very easy