Thursday, 21 October 2010

Baby courgette and lime linguine

Serves 2
250g Linguine
Olive oil
4 or 5 Baby courgettes
I Red chilli, deseeded and finely chopped
1 Large garlic clove, crushed
2 Limes
A handful of basil leaves
Parmesan cheese, to serve
Get the linguine into a pan of boiling water. Use a pastry brush to oil a griddle
pan before placing on the heat. Slice the courgettes on a slant and sear on both sides
for about 5 minutes, turning once (the courgette slices should be scorched with
griddle lines). Put to one side on a sheet of kitchen roll. In a seperate pan,
soften the garlic and chilli, before stirring in the drained linguine,
griddled courgettes, a drizzle of olive oil and the juice of one lime.
Season well. Serve with basil leaves, a generous grating of Parmesan and
lime wedges on the side.

Monday, 11 October 2010

Spicy toffee nut pears

220g Granulated sugar
110ml Water
25g Butter
1/2tsp Cider vinegar
1/2tsp Cayenne pepper
1 Star anise
A handful of chopped mixed nuts

It's a good idea to use slightly under ripe pears. Heat the water in a pan, add sugar as it warms to dissolve. Stir in butter, vinegar, pepper and star anise and bring to the boil. You need to heat the toffee to hard-crack stage; this takes about 10 minutes, after which a small drop spooned into cold water will go rock hard and sink to the bottom. Stir in nuts, poke a stick into the top of each pear and coat in nutty toffee. Consume with youthful abandon.

Monday, 4 October 2010

Pumpkin pie

2 x 375g packs sweet shortcrust pastry
4lb chopped pumpkin
150g sultanas
400g light muscovado sugar
Zest 1 large orange
300ml orange juice
1tsp ground cinnamon
1/2tsp Allspice
1/2tsp Nutmeg
1 bay leaf
A large knob of butter
A good slosh of brandy

Preheat oven to 200C/fan 180C/gas 6. Tip the filling ingredients into a large bowl and mix together with a wooden spoon. Pour into a large dish and cook in the oven for about 45 minutes, stirring regularly. While this is cooking, line a 23cm springform cake tin with shortcrust pastry, making sure that you have enough spare for the lid. Add the pumpkin mixture to the lined tin, cover with pastry lid and pinch round the edge to create a seal. make a couple slits in the top with a knife. Brush with milk, sprinkle with muscovado sugar and bake for 30-35 minutes until golden. Allow to cool for a bit before removing tin.