Lemon Drizzle Cake

Scones

Ingredients

(makes 14 scones)

500g plain flour

2 tbsp baking powder

Pinch of salt

100g unsalted butter

60g caster sugar

2 eggs

200ml fresh milk

Preparation:

• Lightly beat the eggs and add enough milk to make 280ml liquid
• In a large mixing bowl, sift together the flour and baking powder. Add salt and sugar and whisk the dry ingredients together. With finger tips rub the cold butter into the dry ingredients until mixture resembles coarse crumbs. To prevent butter starting to melt away due to hot weather or warm hands I prefer grating the butter into the flower and then giving it a quick rub.
• Keep the mixing bowl with the flower-butter mixture in the fridge for at least 30 mins.
• Remove the bowl from the fridge and add the egg and milk mixture and then stir untill just combined. The mixture will be sticky, moist and lumpy. Gather the mixture and place it on a lightly floured surface and give it a few light kneading for about 10 seconds so that it comes together to form a dough but try not to overwork the dough.
• Place dough in a plastic bag and keep in the fridge for another 30 mins. Throughout the whole process we aim for butter not to melt into the dough. We want the butter to melt whilst cooking.
• On a lightly flowered surface, dust your hands and the dough with flour and pat out into 1 inch thickness. Avoid using too much flour. Cut out the dough with the lightly floured 2.5 inch biscuit cutter. In order for the scones to rise evenly, press the cutter directly down and lift it straight up without twisting. 
• Place scones on baking sheet (lined with parchment paper). For soft-sided biscuits, place them close together on the baking sheet so that the sides are touching. For crisp-sided ones, place them 1 inch apart, these will not rise as high as biscuits that are baked close together. Brush the tops with some milk.
• Bake at preheated oven at deg C for about 13 - 15 minutes or until the tops are golden brown and a toothpick inserted in the centre of the biscuit comes out clean. The texture of the interior should be light and soft. Remove from oven and place on a wire rack. Serve warm.

Chilli Con Carne

Ingredients

• 500 g lean minced beef
• 1 tbsp oil
• 1 large onion
• 1 red pepper
• 2 garlic cloves
• 1tsp chilli powder
• 1 tsp ground cumin
• 1 tsp sweet paprika 
• 1 cube beef stock
• 1 tsp sugar or 2 cubes of chocolate
• 2 tbsp tomato purée
• Soy sauce
• 400g can red kidney beans
• boiled long grain rice to serve
• sour cream

Preparation

1. Prepare your vegetables. Chop your onion into small dice, about 5mm square. The easiest way to do this is to cut the onion in half from root to tip, peel it and slice each half into thick matchsticks lengthways, not quite cutting all the way to the root end so they are still held together. Slice across the matchsticks into neat dice. Cut your pepper in half lengthways, remove stalk and wash the seeds away, then chop.
2. Start cooking. Put your pan on the hob over a medium heat. Add the oil and leave it for 1-2 minutes until hot (a little longer for an electric hob). Add the onions and cook, stirring fairly frequently, for about 5 minutes, or until the onions are soft, squidgy and slightly translucent.Tip in the garlic, red pepper, chilli, paprika and cumin. Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.
3. Brown the mince. Turn the heat up a bit, add the meat to the pan and break it up with your spoon or spatula. The mix should sizzle a bit when you add the mince. Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew.
4. Making the sauce. Crumble your stock cube into 300ml/1⁄2 pint of hot water. Pour this into the pan with the mince mixture. Open the can of chopped tomatoes and add these as well. Tip in the marjoram and the sugar, if using (see tip left), and add a good shake of salt and pepper. Squirt in about 2 tbsp of tomato purée and stir the sauce well.
5. Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes. You should check on the pan occasionally to stir it and make sure the sauce doesn't catch on the bottom of the pan or isn't drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy.
6. Bring on the beans. Drain and rinse the beans in a sieve and stir them into the chilli pot. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry. Add a bit of soy sauce. Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think. Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving, and relax. Leaving your chilli to stand is really important as it allows the flavours to mingle and the meat.

Other ways to enjoy chilli

Serve it on a bed of plain, boiled rice, with a spoonful of soured cream on top. Pile it on tortilla chips and sprinkle it with grated cheddar. Wrap it up in a tortilla with shredded lettuce, chopped tomatoes and guacamole for a great burrito.

A Mexican twist

Rather than add the teaspoon of sugar, you can stir in a small piece of chocolate (about the size of your thumbnail) when you add the beans. Any plain dark chocolate will do. Be careful not to add too much - you don't want to be able to identify the flavour of the chocolate.

Per serving

387 kcalories, protein 36g, carbohydrate 25g, fat 17 g, saturated fat 6g, fibre 6g, sugar 1g, salt 2.32 g

TescoRealFood Lemon Drizzle cake

• 250g butter, softened
• 250g caster sugar
• 4 medium eggs
• 250g self raising flour, sifted
• zest and juice 2 lemons
• 75g granulated sugar

Breadcrumbed :) Salmon Recipe

Ingredients

• 4 teaspoons olive oil
• 4 pieces thickly cut, boneless salmon (each 6 oz)
• Salt and pepper to taste
• 2 Tbsp honey mustard or sweet-hot mustard
• 2 teaspoons chopped fresh thyme
• 2/3 cup bread cumbs
• 2 Tbsp chopped Italian parsley
• 1/2 teaspoon Hungarian sweet paprika

Method

1 Preheat the oven to 400°F (convection or regular). Set the salmon on a foil-lined baking sheet skin side down. Sprinkle with salt and pepper.
2 In a small bowl, combine the honey mustard and 1 teaspoon of the thyme. In another small bowl, mix the bread crumbs with the remaining 1 teaspoon of thyme, 4 teaspoons of olive oil, parsley, and paprika. Add salt and pepper (a light sprinkle).
3 Using a small spoon, spread the mustard mixture on the salmon; top with the bread crumb mixture.
4 Roast the salmon for 12-14 minutes (test at 10) or until it is almost completely firm to the touch and flakes when poked with a fork. Serve at once.
Serves 4.

Chicken Tikka Masala

Ingredients

• 3 whole (to 4) Chicken Breasts
• Kosher Salt
• Ground Coriander
• Cumin, To Taste
• ½ cups Plain Yogurt
• 6 Tablespoons Butter
• 1 whole Large Onion
• 4 cloves Garlic
• 1 piece (approximately 2 Inches) Chunk Fresh Ginger
• Garam Masala
• 1 can (28 Ounce) Diced Tomatoes
• Sugar
• 1-½ cup Heavy Cream
• 2 cups Basmati Rice
• _____
• OPTIONAL:
• Fresh Cilantro
• Chili Peppers
• Turmeric
• Frozen Peas

Preparation Instructions

Start by seasoning the chicken breasts with some kosher salt. Next sprinkle them on both sides with some coriander and cumin. Then coat the chicken breasts completely with the plain yogurt. Set the chicken on a metal cooling rack over a foil-lined baking sheet and place it about 10-12 inches below a broiler for 5-7 minutes per side. Watch carefully so as not to totally char the chicken. It should have slightly blackened edges. Remove from oven.

Next dice one large onion. In a large skillet melt 2 tablespoons butter over medium-high heat. Toss in the onions and sauté until they are slightly browned. As the onions cook, mince your garlic. Next, cut off the outer skin and mince or grate a 1 by 2 inch chunk of fresh ginger. Add the garlic and ginger to the onions. Also throw in about 1 tablespoon of salt.

Next you are going to add about 3 tablespoons Garam Masala spice. And if you like it hot, this is also when you will add your hot chili peppers. Serranos work well. Now you are going to add your can of diced tomatoes. Continue cooking and stirring, scraping the bottom of the pan to deglaze it. Add about 1 tablespoon sugar. Let this mixture simmer on medium for about 5 minutes.

To a rice cooker add 2 cups Basmati rice, 4 tablespoons butter, 1 teaspoon salt, 1 tablespoon Ground Turmeric and 4 cups water. Cover, turn on your rice cooker and walk away. If you do not have a rice cooker, cook your rice as usual but make sure that you use Basmati rice.

After the Tikka Masala sauce has had a chance to simmer for a little bit, add in the 1 ½ cups of heavy cream. Now, chop up your chicken breasts into chunks and stir them into the Tikka Masala sauce. A handful of chopped fresh cilantro is a nice addition if you like cilantro. You can also throw some frozen peas into the cooked rice, give them a stir, and allow the heat of the rice to cook the peas. It tastes great and gives another nice dash of color. Serve the rice with the Chicken Tikka Masala over top. Make sure to have some Nann bread handy, too.

Carbonara

For this recipe, we’ll need:

• 1lb linguine pasta
• 4 eggs
• 1 pound bacon or pancetta
• 1 1/2 cups Parmesan cheese
• 8-12 cloves of garlic
• 1 large onion
• 1 cup chicken stock
• 1 cup white wine (or substitute another cup of stock)
• 1/2 stick of butter
• 1 handful of parsley
• 1-2 tablespoons black pepper

THIS SHOULD EASILY FEED 4 ADULT HUMANS.

Now, as is the case with all good things in our lives, we’ll begin with BACON.

First, slice up 1 pound of bacon into pieces about one inch wide. These will become bacon bits, which I believe to be the magical fairy dust of the food world.

Once they’re sliced, just toss your bacon pieces into a stainless steel pan. Non-stick will work fine too, but stainless will help us achieve more depth of flavor later on. So let’s get that bacon browning.

While the bacon’s cooking, set a pot of salted water (I use about 2 tbsp. salt for a gallon of water) on the stove for our pasta. Next, we need to chop our onion.

Keep an eye on that bacon, as it would be a terrible tragedy to burn it. Burned bacon is not tasty. The way it looks here is pretty much the amount of doneness we need.
Once the desired bacon bliss has been achieved, just scoop it out with a slotted spoon and set it onto a plate. And don’t dump the grease! or ”the renderings” if you like..Yeah, don’t dump out the renderings. We still need that stuff.

Okay, now that we’ve spooned out all of our bacon, we can throw the diced onions into the bacon grease.

Give the onions a quick stir and let them cook down over a medium-high heat for a couple of minutes.

In the meantime, we can slice up our garlic.

I like to slice the garlic in thin sheets for this recipe instead of mincing it. I don’t know why, I just do.

After the onions have cooked for a couple of minutes, throw in the garlic. Yes, all of it! Adding it after the onions have cooked a little will prevent the garlic from burning. Garlic burns up a little faster than the onions.

If your water is boiling by now, go ahead and add in your pasta. I’m using linguine. It should take about 9-10 minutes.

After the onion and garlic have cooked for another couple of minutes, they should be removed from the pan with our slotted spoon, leaving the grease…um…renderings behind.

Yum. Yum yum. Yum yum yum.

Okay: NOW’S THE TIME TO DISCARD THE BACON GREASE. Once we’ve gotten rid of that grease, we should be left with a pan that looks something like this—a little greasy, with all the nice brownness still stuck to the bottom of the pan. Place the pan back on high heat until it starts to smoke a little.

As soon as the pan begins to smoke, pour in your white wine (or chicken stock if you’re not into the whole wine scene.) If you’re cooking on a gas range, you may want to remove the pan from the flame when you pour in the wine, as it can sometimes ignite.

Using a whisk, fork, spatula, or wooden spoon, you’ll want to scrape the bottom of the pan vigorously until the little bits of flavor have released themselves into the liquid. Voila! You’ve just deglazed a pan!

Then I’ll return my bacon, onion, and garlic to the sauce I’ve just created.

Now we’ll stir it all together and let it simmer over medium heat.

Allowing the hot part of our sauce to simmer, we’re now going to crack those four eggs into a large bowl. The bowl needs to be large enough to hold all the pasta and other ingredients, and still leave room to stir together.

Add most of the Parmesan (leave out a little bit for a topper) and rough chop the parsley, adding it to the eggs as well. Leave out a little extra parsley for garnishing.

Mix it all up.

Now drain off the water from your steaming hot pasta.

And add the hot pasta to the egg/parmesan/parsley mixture. It’s important that the pasta be very hot, because this is what cause the eggs to thicken.

The final “layer” of the sauce goes on top of the pasta.

Right before we mix the pasta, we need to add…gulp…1/2 stick butter.

Now MIX! Tongs work great for this.

Get everything all worked together.

And be sure to add in lots of black pepper.

Combine everything…and that’s it! It’s time for us to serve it up.

Toss on a little bit more cheese and parsley and you’ve got a beautiful Italian classic.

Lasagna

Ingredients

• 500g sweet Italian sausage
• 500g lean ground beef
• 3 minced onions
• 3 cloves garlic, crushed
• 900g passata (crushed tomato sauce)
• 200g tomato paste
• 400g can chopped tomatoes
• 2 tbsp white sugar
• 1.5 tsp dried basil leaves
• 0.5 tsp fennel seeds
• 1 tsp Italian seasoning
• 1 tbsp salt
• 1 tsp ground black pepper
• 4 tbsp chopped fresh parsley
• 12 sheets lasagna sheets
• 500 ounces ricotta cheese
• 2 egg
• 450g mozzarella cheese, sliced
• 200g grated Parmesan cheese

Directions

1. Remove the sausage meat from the casing and cook it together with ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste and tomato sauce. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 2 hours, stirring occasionally.
2. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3. Preheat oven to 375 degrees F (190 degrees C).
4. To assemble 1st layer spread 1/3 meat sauce in the bottom of a 9x13 inch baking dish. Arrange 4 lasagna sheets over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices and sprinkle  with a quater of parmezan cheese.
5. Repeat the same for the 2nd layer and the rest ingredients for the 3rd layer.
6. If you got any of the meat sauce left, let it cool and then freeze. Will be perfect with pasta, rice or baked potato
7. Cover with foil, make sure the foil does not touch the cheese.
8. Bake in preheated oven for 40 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Chez Bruce

http://www.chezbruce.co.uk/

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