Cookery demonstration for Fenelon’s Butchers 50th birthday

Soda Focaccia with red onions, olives and rosemary

Serves 8-12
 
  • 450g  (1lb) flour
  • 1 tsp salt
  • 1 level tsp bicarbonate of soda 
  • 350 - 400mls (12-14fl.oz)   buttermilk , or sour milk
  • 1 red onion , cut into six wedges lengthways , then half the wedges crossways
  • 12 black or green pitted olives ,( stones removed)
  • A few sprigs of rosemary, broken into 12 little pieces
  • A good drizzle of olive oil , about 50-75ml (2-3fl.oz) 
  • Sea salt flakes
 
Preheat the oven to 230’C/450’F/Gas 8.
 
Brush the inside of a small Swiss roll tin or roasting tray generously with olive oil .Sieve the dry ingredients, and make a well in the centre. Pour most of the milk in at once. Using one hand, shaped like a claw mix in the flour from the sides of the bowl, adding more buttermilk if necessary. The dough should be softish,  but not too wet and sticky. When it all comes together, turn it out onto a floured board and roll it out so that it will fit into the Swiss roll tin. Make dimples with the tips of your fingers , to make little wells for the olive oil. Place the 12 red onion chunks on the raw dough , (3 across and 4 down , so that there are 12 altogether)  so each square will have some of everything . Next to the red onion place a pitted olive (press it down slightly) and a little sprig of rosemary Drizzle generously with olive oil, and sprinkle with sea salt.
 
Bake in the preheated oven for about 30  minutes or until cooked. When cooked,  the bread should be nice and golden on top and on the bottom .
 
If the bread gets a good golden colour and you don’t want it to darken any more , while cooking , turn the oven down to 200’C and continue cooking . 
 
When the focaccia is cooked but still hot , drizzle just a little more olive oil over the top . Allow to cool slightly before serving .

 

Spicy lamb meatballs

 
Makes about 24
 
  • 900g minced lamb – make sure the meat has a bit of fat in it, if not the meatballs will be dry when cooked
  • 1 tsp freshly ground cumin
  • 1 tsp freshly ground coriander seeds
  • 2 cloves of garlic, crushed or finely grated
  • 1 egg, beaten
  • salt and pepper
  • olive oil
 
Mix all of the ingredients together and season with salt and pepper. Test a little bit of the mixture by frying it over a medium heat, then taste it and correct the seasoning if necessary. When you're happy with the flavour wash your heads and leave them a bit wet then roll the mixture into about 24 balls, the size of walnuts in their shells. Place in the fridge (or the freezer) until you're ready to cook them on a frying pan, with a drizzle of oil, until deep golden on the outside and just cooked through.
 
Note: I prefer the intense flavour of freshly ground spices. Toasting the seeds first gives them a nutty flavour and makes them easier to grind, but be careful not to burn them. I toast them using a dry frying pan on the hob on a medium to high heat until they turn a shade or two darker. If you do not have a pestle and mortar, allow the seeds to cool before putting them in a plastic bag and crushing them with a rolling pin.
 

Tzatziki

Makes about 150ml
 
  • 150ml (5 fl oz) natural yoghurt
  • 3 tbsp roughly chopped mint
  • ½ cucumber, diced
  • 1 clove of garlic, peeled and crushed
  • juice and finely grated zest of ½ lemon
  • salt and freshly ground black pepper
 
Place the yoghurt in a small bowl and mix in the mint, cucumber, garlic and lemon juice and zest.  Season to taste with salt and pepper.
 
Note: if you're making this in advance then place the roughly grated or chopped cucumber with a generous pinch of salt tossed through it, in a sieve sitting over a bowl and set aside for half an hour. This will draw out the excess water so that the sauce, if made in advance won't be too watery when served. 
 

Banana raita

Makes 450ml (16 fl oz)
 
  • 175g (6oz) natural yoghurt
  • 50ml (2oz) crème fraiche
  • 1 dessert spoon honey
  • Half tsp crushed seeds from about 6-8  green cardamom pods
  • Pinch of salt
  • 4 bananas, sliced 
  • 3 tbsp flaked almonds, toasted in a dry pan on a medium heat till golden
 
Put the yoghurt and the crème fraiche into a bowl, mix in the honey and the cardamom with a pinch of salt. Tip in the bananas and mix. Scatter the toasted flaked almonds over the top to serve. 

 

Pork chops with caramelised apples

Serves 4
 
  • 1-2 pork chops per person
  • olive oil
  • salt and pepper
  • 2 eating apples, peeled, cored and cut into half cm wedges
  • 50ml (2fl.oz) cider
  • 75ml (3fl.oz) crème fraiche
  • 1-2 tsp chopped sage leaves
  • Squeeze of lemon juice
 
Drizzle the chops with a little olive oil and some sea salt and black pepper. 
Heat a frying pan until very hot, then cook the chops, on one side until golden. Turn the chops over then add in the sliced apples placing them nestled between the chops, cook for about 5 minutes, turning the apples once golden. When the apples are golden and the chops nearly cooked, add in the cider, allow it to bubble and boil for a few seconds, then mix in the crème fraiche and boil again. Taste for seasoning adding a squeeze of lemon juice, then serve. 
 

Kale

Serves 4
 
  • 25g (1oz) butter 
  • 50ml (2fl.oz) water
  • 750g (2lb) kale with stalks removed before weighing, shredded
  • Salt and ground black pepper 
  • Pinch of freshly grated nutmeg 
 
Add the butter and the water to a large wide frying pan and place over a high heat. Add the kale and season with salt and pepper, and nutmeg .  As soon as the kale wilts and becomes tender, take it off the heat and serve. 
 

 

Chocolate mousse, salted caramel sauce, shortbread biscuits

Serves 4-6
A simple chocolate mouse is one of the easiest desserts to make and no less impressive because of it. The intense chocolate flavour is often enough, but I like to enhance it with a little orange or brandy. You could serve the mousse on its own, with a little cream or for a true celebration of flavour with this salted caramel sauce. 
 
  • 120g (4 and a half oz) dark chocolate (,anything from 55-70% cocoa solids)
  • 120ml (4 and a half fl.oz) regular or double  cream
  • half – 1 tsp finely grated orange rind or 2 tbsp orange liqueur or brandy
  • 2 eggs separated
 
Chop the chocolate.  In a saucepan, bring the cream up to the boil, turn off the heat, add the chocolate to the cream and stir it around until the chocolate melts.  Add the grated zest or alcohol and whisk in the egg yolks.  In a separate, clean, dry bowl, whisk the egg whites until just stiff, then stir a quarter of the egg white into the cream mixture.  Gently fold in the rest of the egg whites, then spoon into little bowls, glasses or cups and leave for two hours in the fridge to set.  Serve with the salted caramel sauce.
Prep ahead: The mousse will keep covered in the fridge for up to 2 days.
 
Serve more/less people: the chocolate mousse recipe can be multiplied or halved.
 

Salted caramel sauce

 
I’ll be forever grateful to the French genius who first put salt in caramel. The ultimate expression of salty and sweet. This sauce works brilliantly with the chocolate mousse but as you can imagine it is just as happy drizzled over vanilla ice cream with or without the crunchy peanut butter cookies (page 00).
 
  • 225g (8oz) sugar, caster or granulated
  • 75ml  (3fl.oz) water
  • 110g (4oz) butter
  • 175ml  (6fl.oz) regular or double cream
  • a good pinch of salt (I love to use salt flakes such as Maldon or Atlantic sea salt)
 
Place the sugar , the water and the butter in a saucepan over a medium heat and stir as it heats up to dissolve the sugar. Once the sugar has dissolved,  turn the heat up to high and cook, uncovered,  for about 10 minutes until it turns a toffee colour. Do not stir the pan though you might need to swirl the pan occasionally if you see it turning golden on one side of the pan before the other. Once it is a rich golden toffee colour tale it off the heat for a moment and stir in the cream  and the salt to taste.  Serve with the chocolate mousse and shortbread biscuits. 
 
Prep ahead: *This can be stored in the fridge for about 3 weeks and reheated when necessary
 
Serve more/less people: this recipe doubles perfectly. In fact it quadruples perfectly too, I think you can never have too much salted caramel sauce in the fridge.
 

Shortbread biscuits 

 
Makes 25
 
  • 150g (5oz) plain flour
  • 100 g (3 and a half oz) soft butter
  • 50g (2oz) caster sugar
 
1. Preheat the oven to 180c/350f/gas 4.
2. Put the flour and sugar into a mixing bowl, rub in the soft butter and bring the whole mixture together to form a stiff dough. Do not add any water.
3. Roll the dough out to about half cm thickness and cut into shapes, place carefully on a baking tray and cook in the oven for 6-10mins, or until pale golden.
4. Take out and carefully transfer the biscuits on to a wire rack to cool, I lift them off using a palette knife or metal fish slice.
 
Storage: The shortbread will keep in an airtight container for up to 4 days.
 

Honeycomb

 
Makes about 500g (1 lb 2oz)
 
  • 325g (11 1/2 oz) caster sugar
  • 50g (2oz) honey
  • 125g (4 1/2oz) glucose syrup (available from a chemist)
  • 1 tablespoon bicarbonate of soda
  • 1 baking tray – 300mm x 400mm (12 x 16 inch)
  • parchment paper or silpat mat
 
Line a baking or roasting tray with a non-stick mat (there is no need to grease this). Put the sugar, honey and glucose syrup in a large saucepan and add 4 tablespoons of water.  Bring to the boil over a high heat, stirring until the sugar dissolves, remove the spoon then reduce the heat to medium and simmer without stirring for 5-10 minutes or until the syrup turns a light golden colour and a sugar thermometer dipped into the mixture reads 149°C (300ºF).  Alternatively, check whether it has reached the hard-crack stage.  Immediately remove from the heat and quickly whisk in the bicarbonate of soda.  The mixture will grow, trebling in size very quickly, so be careful it doesn’t spill over.  Pour into the prepared baking tray, swirling the tray to spread the mixture evenly.  Leave to completely cool and harden in a dry atmosphere before breaking into chunks.  Cut with a knife or break with your hands and store in an airtight container.

Shaneod Mar 07, 2016 News