Enchiladas

The etymology of food names is a vast and fascinating subject. Some foods are named after the person who invented them, others after an area and some have their names directly lifted from the language of their country of origin.

One example of this is the enchilada. With a name deriving from the Spanish word ‘enchilar’ meaning ‘to season with chilli’ the name of the dish is a direct description of how it is made. In a similar vein, empanadas (a type of pasty) have a name derived from ‘empanar’ meaning ‘to coat in bread’.

Enchiladas were originally eaten as a street food and were unfilled tortillas dipped in a chilli sauce. Since then, they have evolved and been combined with other stuffed foods to created the dish that is known today. There are no strict rules as to what you can fill an enchilada with as long as it is spicy and, as a result, there are many different versions. Enchiladas suizas are topped with creamy sauces like béchamel and were created by Swiss migrants to Mexico who set up dairies to produce milk and cream. Enchiladas Verdes are topped with salsa verde instead of chilli sauce and are filled with poached chicken. Enmoladas are served with mole (a dark spicy sauce) instead of chilli and Enfrijoladas are topped with re-fried beans (the name deriving from the Spanish word for bean ‘frijol’).

The recipes I give below are very simple to make and are easily adaptable. I have found that using large tortillas means one enchilada can be served per person – especially if you serve them with sour cream and other toppings. I am very partial to coriander however, for those of you who do not like it, removing this does not detract from the recipe at all. Both fillings make a decent number of enchiladas and obviously, you can bulk them out more by adding more vegetables to make the meat go further. If you don’t eat meat, it can be excluded from the recipe or replaced by a meat substitute such as tofu or Quorn.

As anyone following this blog for some time may have realised, I love bulk cooking and the fillings for this can be frozen which is ideal because you can get several meals out of these recipes. You can also use them as standard fajita fillings too if you don’t want to go through the hassle of adding extra sauce and baking.

I hope you enjoy the recipe!

 

Enchiladas

Makes: 6-9 enchiladas

Prep time: 30 mins

Rest time: 10 mins

Cook time: 20 mins

 

 

Chicken Filling

2 large onions – finely sliced

2 large cloves of garlic – minced

1 large bell pepper – thinly sliced

2 chicken breasts – cubed

2 tablespoons tomato paste

1 packet fajita seasoning

½ tsp chilli flakes

2 tbsp oil

 

Beef Filling

2 large onions – finely diced

2 large cloves of garlic – minced

1 packet of beef mince

2 tablespoons tomato paste

1 packet fajita seasoning

½ tsp chilli flakes

2 tbsp oil

 

Extras

Large tortilla wraps

1 can re-fried beans

200g grated cheese (100g for filling and 100g for topping)

2 tbsp chopped coriander

 

1 jar enchilada sauce

OR

4 tbsp tomato paste

4 tbsp water

½ tsp garlic powder

½ tsp onion powder

1 tsp vegetable oil

Salt and pepper

Pinch of sugar

1 tsp dried chilli flakes

 

For the filling:

Place the oil, onions and garlic into a large pan over a medium heat and fry until the onion starts going soft.

Make a well in the centre and add the meat and fry until the meat is cooked on the outside (about three minutes)

Add the peppers if you are using them.

Sprinkle on the chilli flakes and the fajita seasoning (I love the BBQ one but there are loads of different flavours you can choose). If you like your food on the spicier side, you can always add more chilli and visa versa for a more mild flavour.

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Beef filling for enchiladas

Add the tomato paste and stir through. If the paste won’t spread out, add a tablespoon of water to help thin it down a little.

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Chicken filling for enchiladas (without peppers)

Remove from the heat and leave the filling to cool a little before using (it doesn’t have to be stone cold, just make sure it won’t burn your fingers)

 

Preheat the oven to gas mark 6 (2000C).

If you are making your own enchilada sauce, whisk all the ingredients together in a bowl and add salt and pepper to taste.

Take a large baking dish and spread a little of the enchilada sauce over the bottom.

Place a wrap on a flat surface and spread a line of re-fried beans about a quarter of the way up.

Add a line of meat filling on top of this and sprinkle a little grated cheese over it all.

Roll up the tortilla making sure to fold in the ends to stop the filling from escaping. Seal the end with a little water and place seam side down in the baking dish.

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Repeat with the rest of the tortillas.

Pour the remaining sauce over the top and sprinkle the rest of the grated cheese over the enchiladas.

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Sprinkle the coriander over the top and bake for fifteen to twenty minutes until the cheese on top is bubbly and starting to crisp up.

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Serve with a selection of sour cream, lime wedges, jalapenos, chopped coriander, guacamole or salsa.

These also keep very well if covered in the fridge.

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Chicken enchiladas with sour cream, coriander, lime wedges and jalapenos.
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Beef enchiladas with re-fried beans, coriander, sour cream and lime. 

I hope you enjoyed the recipe. If you fancy something a little sweeter, check out how to make my delicious apple crumble or for a lighter meal, why not make yourself a vibrant bowl of pea soup.

Have a good one and I will be back next week with an amazing recipe for carrot cake. For all of you guys who have had issues making cream cheese icing in the UK because it always turns to soup, this is one not to be missed!

H

 

The Best Apple Crumble

For those of you who have been following me for a few months, you may remember that during my introduction to my apple tart recipe, I briefly mentioned my love of apple crumble and how good the one my mum makes is. It’s taken some time but I have finally found out the secret ingredient and have been given permission to share it with you. Be warned though, it is stunningly good and will most likely ruin all other apple crumble for you forever (but it’s totally worth it).

Everyone knows that the optimum ratio of filling to topping in an apple crumble is 1:1 (if not more crumble than fruit). To be honest, sometimes it seems like the fruit is only there to provide the dish with a modicum of healthiness but that is beside the point. The main problem I find with crumble is that it is always too floury and dry or there is far too much moisture from the fat and the crumble sets like concrete, however I have finally found out haow to counter these problems. The secret ingredient is ground almonds. Sugar, oats, flour and butter are all well and good but the added depth of flavour and texture from the almonds is just wonderful. By increasing the amount of dry ingredients, you can use more butter without turning your crumble into cement. Luckily, the ground almonds are relatively moist for a dry ingredient and so don’t turn the topping into a powdery mess like meaning a more buttery topping which is still the perfect texture.

Crumbles have been around for a very long time and became particularly popular in the second world war. This stemmed from the shortage in pastry ingredients so people would replace pies with crumble. Savoury crumbles can also be made and these use cheese instead of sugar. They contain a meaty or vegetable filling but are less popular than their fruit counterparts. In America, crumble is referred to as “crisp” owing to its texture.

The crumble topping falls under an umbrella of similar toppings known as streusel. Streusel is comprised of flour, butter and sugar and is commonly sprinkled over cakes and other desserts. There is a particularly nice cake which my mum has made in the past where the cake batter is poured over chopped and sliced apple and chunky cinnamon streusel is sprinkled on before baking. The streusel partially dissolves leaving pockets of sweetness running throughout the cake.

My mum’s version of apple crumble is based on the recipe by Evelyn Rose – a cook whose recipes are often cooked in my house.

I hope you enjoy the recipe

 

Apple Crumble

Prep time: 20 minutes

Rest time: 1 hour

Cook time: 20 minutes

 

6 tart apples (like granny smiths)

¼ tsp. cinnamon (optional)

 

3 oz. (85g) plain flour

1 oz. (28g) oats

1 oz. (28g) ground almonds

4 oz. (112g) brown sugar

3 oz. (85g) cold cubed butter or margarine

(For an extra thick layer of crumble, multiply the recipe by 4/3)

 

Peel and core the apples.

Chop them into a saucepan and add two tablespoons of water.

If you are using it, add the cinnamon.

Simmer on a low heat stirring regularly until the apple has stewed and is very soft.

Once the stewed apple is cooked, pour it into the dish you wish to make the dessert in and leave it to cool.

 

To make the crumble:

Place all the dry ingredients into a bowl and mix.

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Add the fat and rub the crumble together. Don’t make it completely homogenous, you want there to be a few little clumps in it to give it texture!

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Sprinkle the crumble over the apple in an even layer.

 

This can be prepared in advance and then just placed in the oven when you want to eat it.

Preheat the oven to gas mark 4 (1800C) and bake the crumble for 15-20 minutes or until it is golden on top.

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This can be eaten hot or cold and is perfect with custard, whipped cream or ice cream.

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To make the crumble look posh, you can always make individual portions with baking rings or in miniature ramekins.

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Enter a caption

 

I hope you enjoyed the recipe. If you like apples, you should definitely check out my apple tart recipe or if you are looking for something a little bit cakier, why not make a lemon drizzle cake?

Have a good one and I will see you next week with a set of delicious recipes for several types of enchiladas.

H

Pea Soup

Pea soup is fantastic. Its fresh taste and bright colour make for an amazingly summery dish which is light and silky to eat. The additional effort required to strain the soup is most definitely worth it as it results in a smooth, velvety mouth feel; garnishing with a little herb oil (mint, thyme or garlic work best) gives a delicious, restaurant standard dish for very little extra effort.

Peas have been cultivated for almost 7000 years with records of them reaching back to the 5th millennium BCE in Egypt where they grew in the river delta of the Nile. Over the next few thousands of years, peas slowly migrated all over Asia. By the Middle Ages, the pea had made its way to Europe and nowadays they are everywhere.

The legume family, of which peas are a part, has formed a huge part of the human diet for millennia. From soya and broad beans to liquorice and peanuts, legumes permeate our lives and not just in their edible forms. Pernambuco, more commonly known as brazilwood outside of the classical music world, belongs to the same family as the common pea but is one of the most valuable woods on the planet with top end violin bows (which weigh less than 100g) costing thousands if not tens of thousands of pounds. Pernambuco was so in demand that there are currently severe restrictions on the cutting down and exportation of the wood to let the population replenish after years of over-harvesting.

Retuning from that tangent, there are several different species in the fabaceae family which are eaten; one of the most interesting to me is the butterfly pea. This strain is more known for its flowers than the peas it produces as the flowers are a vibrant shade of blue. They are used in teas along with other foods but the most fascinating thing is that the blue dye contained in them is an indicator. When in the presence of an acid (such as lemon juice) the dye turns from a deep blue to a bright pink. As a result of this, the butterfly pea flower has become incredibly popular in molecular gastronomy and in gimmicky drinks such as blue gin which turns a lurid shade of pink when the tonic is added.

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Butterfly pea flower tea with with lemon (left) and without lemon (right).

The soup recipe below gives a way for the flavour of the pea to shine through. It is very easy to overpower it with stock (a mistake you will make only once) but it is simple to prepare and will wow you and any guests you serve it to. Like any vegetable soup I make, I love to serve it with something bready for dipping. This time, I tried making green onion flatbreads which were delicious but it would probably have been easier to buy some nice sourdough from the local market. I also like to garnish my soups with a little flavoured oil and this time, I infused a little bit of olive oil with garlic and thyme by warming it gently and then letting the oil cool before straining out the solids. The thyme really does lift the soup to the next level!

I hope you like the recipe!

 

 

 

Pea Soup

Serves 4 or 5

Prep time: 5 minutes

Cook time: 20 minutes

Cost per portion: around 25p

 

1 tbsp olive oil

1 large onion

2 large garlic cloves

1 litre weak vegetable stock (make it up to half strength as you don’t want to overpower the taste of the peas)

500g peas (fresh or frozen)

Pinch of sugar

1 teaspoon of chopped fresh thyme (optional)

Salt and pepper

 

Thinly slice the onion and place into a large pan with the oil.

Add the garlic and sauté for five to eight minutes until the onion goes soft.

Add the stock and bring to the boil.

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Once the stock is boiling, pour in the peas and cook for two/three minutes – check the peas to see if they are cooked through.

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When the peas are cooked, liquidise in a jug blender or using an immersion (stick) blender.

Strain through a fine metal sieve a cup at a time. Use a spoon to push the blended soup through the sieve and you will be left with a thick mush comprised of the pea skins which can be discarded.

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Season with salt and pepper and serve piping hot with bread for dipping.

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I hope you enjoyed the recipe. If you like soup, you should check out my recipes for butternut squash, curried parsnip and red pepper and tomato soups or if you would rather have something sweet, check out my recipe for lemon drizzle cake.

Have a good one and I’ll see you next week with a recipe for a delicious apple crumble.

H

 

Lemon Drizzle Cake

When talking about classic cakes you must not forget to mention the lemon drizzle cake. Classy, sophisticated and packed full of tangy lemon flavour, this cake is sure to make frequent (although possibly short lived) appearances in your house. It freezes magnificently and can be defrosted whilst retaining all of its flavour.

The recipe I present below is far more like a Madeira cake than a Victoria sponge; it has the classic crack along the top and a denser texture which I have found holds up better under the deluge of syrup poured on top. Whilst you want the cake moist, you do not want it soggy and although you could use a standard Victoria sponge recipe for the cake mix (check out how to do that here, just replace the vanilla with some lemon zest), the cake can get a little mushy if there isn’t enough of it to evenly soak up the drizzle. An added benefit of the syrup is that if the edges of the cake dry out a little in the oven, they will absorb more liquid and end up just as soft as the rest of it.

Drizzle cakes are quite “in” at the moment. An appearance on the Great British Bake Off in the signature challenge a several years ago created a significant spike in their popularity as it showed that many variations are possible. I have seen bright purple blueberry drizzle cakes, vivid pink raspberry drizzles and even made a gin and tonic flavoured one. Citrus fruits are the safest way to go as the sharpness of the juice contrasts with the sweetness of the syrup giving a balanced flavour but as long as you make sure your drizzle is suitably tart, you should be fine.

Everyone says that their recipe is the best; theirs gives the most interesting and moistest results however yet again, the recipe I use is very similar to the one my mum uses when she bakes lemon drizzle cake and I have never found one that can compare. There is no sugar crust on the top and the syrup gets all the way through the entire cake thanks to the holes poked in before the drizzling commences – which must be done while the cake is hot! This results in a very even spread of syrup with a little more around the edges (but who is going to complain about cake with extra flavour?) Although they are traditionally baked in loaf tins, I like to make mine in a Bundt tin as it gives a beautiful shape to the cake and makes it particularly easy to portion out. It also allows me to turn the cake out onto a plate and give it a thick lemon glaze which does not sink in and gives the cake an appealing finish.

I like to eat my cake with a nice cup of tea during a work break or after a good meal. Let me know when you like to eat your cake be that as a treat or just whenever you possibly can – which is totally understandable and relatable.

Enjoy the recipe.

 

Lemon Drizzle Cake

Prep time:  20 minutes

Cook time: 45 minutes

 

Ingredients:

8 oz. (225g) butter

8 oz. (225g) sugar

12 oz. (337g) self-raising flour (or plain flour with 3 tsp baking powder)

4 eggs

60 ml milk

Zest of 3 lemons

 

For the drizzle:

Juice of 3 lemons

4 oz. (112g) icing sugar

2 tbsp. Water

 

 

Preheat the oven to gas mark 4.

Grease the Bundt tin and line with flour – or use two loaf tins.

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Beat the butter and sugar together until light and fluffy.

Add the lemon zest and beat again to incorporate.

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Add the eggs one at a time with a tablespoon of flour after each to prevent the mix from curdling.

Add the rest of flour and beat until combined.

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Pour the mix into the tin(s) and spread out to an even layer. Give the tin a few bashes on the base by lightly dropping it onto a countertop to remove any air bubbles.

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Bake for 45 minutes. If the top starts to brown too much, cover it with foil to prevent it from burning.

 

Remove the cake(s) from the oven and leave in the tins to start to cool.

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Once the cakes have been removed from the oven, heat the drizzle ingredients until a clear liquid is formed.

Use a skewer to make lots of small holes all over the cake(s) ensuring that the holes go all the way to the base.

Slowly spoon the hot syrup over the top of the cake and let it be absorbed. If you are using a silicone mould, you can pull it away from the edges of the cake to let the syrup get all the way to the base.

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Leave the cake(s) in the tins to cool.

Remove the cake(s) from the tin(s) and serve.

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If you fancy, you can always garnish the cake with candied peel or a thick lemon glace icing (made from sifted icing sugar and a small amount of lemon juice).

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This cake goes amazingly well with all sorts of tea and is super moreish. The moist crumb is quite dense but doesn’t go soggy resulting a cake that is both flavourful and a wonderful texture.

For another treat that goes fantastically well with a cup of tea, check out how to make my fluffy buttermilk scones or if you are looking for something a little more savoury, why not make yourself a hearty chicken pie?

 

Have a good one and I’ll be back next week with another recipe for a delicious soup – though this one is a little bit more summery!

H

 

Chicken Pie

Hands up if you have ever made puff pastry. Now keep them up if you have made it more than once. Chances are, 90% of the people who own up to making puff pastry have only made it once because let’s be realistic, nobody has time to make puff pastry at home unless they are trying to show off. It’s one of those things (like croissants) that you do to be able to say you have done it and never again.

The difficulty with puff pastry is how easy it is to go wrong. Patience is the key but even that only goes so far. The pastry must be kept cool – but not to cold otherwise the butter will seize and crack – and you must let it rest between every single fold. It takes a whole day. Some people call it a labour of love. I call it proving a point so when that one difficult person at your dinner party asks if you made the pastry yourself, because they have been watching too much Come Dine With Me, you can say that you did with a clear conscience.

Puff pastry is comprised of many incredibly thin layers of dough sandwiched with layers of butter or shortening. The fat stops the layers from adhering to each other so that when it goes into the oven, the steam created in the pastry can push the layers apart creating the flaky texture we all know and love. Of course, if your heart is set on making the pastry yourself, there are plenty of recipes out there but for most of us mere mortals, buying premade pastry is just fine.

The same process of lamination – creating the alternating layers of butter and dough – is performed when making croissants however unlike puff pastry, Danish pastry dough and croissant dough contain an extra leavening agent: yeast. This gives the dough a larger rise in the oven and results in a far softer finish. Puff pastry is hard and flaky but Danish pastries are soft and flaky. To be fair to the puff pastry, it’s still less time consuming than making croissants which, if you follow some recipes, will take days to prepare.

The recipe for my chicken pie is a relatively universal filling. For this one, I have given a basic pastry topped pie however the same filling can be used with a fully lined pie dish and I also use it for filling hot water crust pastry when I make giant chicken pies. It takes a little time to make but it keeps in the fridge so you can make it the day before and just pop on the pastry before it goes into the oven. The filling is delicious and is a good way to make a little chicken go a long way. When using hot water crust pastry, I can stretch the two chicken breasts to eight big portions

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Hot water crust pastry chicken pie

Enjoy!

 

 

 

 

Chicken Pie

Serves: 4

Prep time: 45 minutes (must be done in advance as the filling has to cool)

Cook time: 20 minutes

Price per portion: around £1.50

 

2 large onions (around 400g) – finely diced

2 large carrots (around 400g) – chopped into 1cm cubes

4 cloves garlic – minced or finely diced

2 chicken breasts – chopped into 2cm cubes

200ml strong chicken stock

200ml milk (can be replaced by water or 100ml milk and 100ml cream for an extra creamy filling)

¼ cup chopped fresh parsley

¼ cup cornflour mixed with ¼ cup of water

Salt and Pepper

Puff Pastry

 

Optional:

Egg wash

200g chorizo

 

 

For the filling:

If using chorizo, finely chop it and add to a pan with a teaspoon of oil (just enough to stop it sticking and burning).

Fry the chorizo for a few minutes to allow the fat to render out of it.

Remove the chorizo from the pan and set to one side. Keep the oil for frying the onions in.

If you are not using chorizo, add 2 tbsp oil to a large pan and add the onions. Fry until translucent.

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Add the carrot and the garlic and fry for another 5 minutes.

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Push the vegetables to the side of the pan and add the chicken into the well in the centre.

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Stir the chicken until it’s all sealed (white on the outside).

Add the stock and the milk and stir everything together.

Simmer for 10 minutes to soften the carrots.

Add the parsley and half the cornflour slurry stirring it through to thicken the sauce.

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If it is still very runny, add more slurry a tablespoon at a time until the sauce reaches your desired consistency. It should flow slowly as you want a gravy but you don’t want it to go everywhere when you cut into the pie!

Add salt and pepper to taste.

Simmer for another five minutes and then pour the filling into a pie dish and leave it to cool.

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Once the filling is cold, preheat the oven to gas mark 7 (2100C).

Roll out your puff pastry. Half a block/half a sheet should be enough to cover the entire pie if rolled out enough. (The rest of the puff pastry can be frozen or made into another pie or little snacks like cheese straws or palmier.)

Place the pie crust over the filling and tuck it down the sides so the pie bulges in the middle.

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If you want to do an egg wash, beat an egg with a tablespoon of water and then lightly brush the top of the pie. You can also use the egg wash to bind any off-cuts of pastry on as decorations.

Bake for 25 minutes turning about halfway through.

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Serve hot with potatoes and probably something green.

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Sometimes the green doesn’t make it but Hasselback potatoes always will!

 

I hope you enjoyed the recipe. If you fancy a beef pie instead, my recipe for a saucy cottage pie is divine and you can easily replace the mash with puff pastry as above or if you are looking for something a little bit sweeter, then check out how to make a delicious batch of scones!

Have a good one and I’ll see you next week with a recipe for a tangy lemon drizzle cake.

H

Fluffy Buttermilk Scones

There are many things that create conflict in this world. From politics to religion, people will always find something to argue about but one thing that is always guaranteed to get messy is: how do you prepare a scone. Cream then jam or jam then cream? This is not something that can be discussed in order to convince the other person you are correct, this is a matter of right and wrong. Despite following the Devonshire tradition of cream first, I appreciate that other people are welcome to follow the Cornish tradition of jam first. Of course, I also respect other people’s right to be incorrect but that is totally unrelated to this.

Scones are of course a particularly conflict inducing food because not only is there dispute about how to eat them, there is dispute about how to even pronounce their name. Is it scone or scone? The differences in pronunciation originate from both regional dialects and the old British class system. Scone as in gone tends to be more prevalent in northern England, Scotland and Ireland whereas scone as in cone is the normal pronunciation in both the south of England and the midlands.

Traditionally scones form the middle course of an afternoon tea; between the smoked salmon or cucumber sandwiches and the miniature cakes and pastries. They are bready and filling but not too sweet and are an easy way of getting the cream and jam to your mouth. Eaten around 4 o’clock afternoon tea emerged in the 1840s in the upper classes but by the end of the 19th century it was customary for the middle class to enjoy it too. Nowadays, going out for afternoon tea is a treat. That is of course, assuming you are not the Queen of England. She enjoys afternoon tea every day and is particularly partial to a slice of chocolate biscuit cake with it.

The recipes below are for plain, fruit and cheese scones but I wouldn’t advise using the last for an afternoon tea. When cutting the scone dough, it is important to use the sharpest cutter you can to avoid pinching the edges as this will prevent a vertical rise. You also want to work the dough as little as possible as overworked scones lose their fluffiness. Luckily, scones are very easy to make and of course, are absolutely delicious!

 

 

Scones

16 oz (450g) self raising flour (or 16 oz plain flour with 8 tsp baking powder)

4 oz (110g) butter

Pinch of salt

3 oz (85g) sugar

5.5 oz (150g) raisins with ½ tsp baking powder (optional)

284ml buttermilk (or 140ml yogurt with 140ml water)

Milk to glaze

 

Cheese Scones

16 oz (450g) self-raising flour (or 16 oz plain flour with 8 tsp baking powder)

4 oz (110g) butter

Pinch of salt

100g grated strong cheese + 25g to go on top

Pinch of cayenne pepper

½ tsp mustard

284ml buttermilk or 140ml yoghurt with 140ml water

 

 

Preheat the oven to gas mark 6 (2200C).

Rub the butter into the flour and stir through the salt.

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Plain (at the back), cheese (left) and fruit (right) scones all ready to be mixed into a dough.

Use a blunt knife to stir in the raisins/sugar/grated cheese and cayenne pepper.

Use the knife to stir in the buttermilk (and mustard if you are using it) until the mixture starts to come together.

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Once you cannot combine the dough anymore with the knife, pour it onto a surface and gently knead it together into a homogenous ball.

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Roll out the dough to ¾ inch  (2cm) thickness.

Cut out the dough into 3 inch circles and move onto baking parchment.

Use a pastry brush to brush a little milk onto the top of each scone. Make sure not to let it drip down the sides as this will stop the scones rising properly.

For plain and fruit scones, sprinkle a little caster sugar over them or for cheese scones, sprinkle the reserved grated cheese on top.

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Bake in the oven for 15-20 minutes, turning after 10 minutes, or until the scones are all golden brown on top.

Remove from the oven and let cool on a wire rack.

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Serve plain and fruit scones with lashings of clotted cream and jam. Cheese scones go very well with a nice soup or piled high with grated cheese and chilli jam.

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Fruit scones with clotted cream and raspberry jam.
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Cheese scones with sliced cheddar and habanero pepper jam.

 

I hope you enjoyed the recipe. If you are considering making an afternoon tea, why not use a classic Victoria sandwich cake with it and maybe even make the sandwiches with some exciting artisan bread? Looking for a hearty dinner? treat yourself to a fantastic cottage pie. It serves four so you get leftovers too.

Have a good one and I’ll be back next week with a great filling for a chicken pie.

H

 

Cottage Pie

Cottage pie is a classic British dish. It has been around for centuries with the name dating back to the 1790s. Like shepherd’s pie, it comprises of a meat and vegetable filling – sometimes cooked in gravy –topped with mashed potato. Originally synonymous, shepherd’s pie is now used when referring to a minced lamb filling while cottage pie is used for minced beef. This is a staple meal at home and my mum has made cottage pie for dinner for years (though obviously not every day)! It’s utterly delicious and so easy to cook!

Making cottage pie go further is simple. All you have to do is bulk it out with more veg. Celery and carrot are common additions as are peas and sometimes mushrooms. If you want to add these, small chunks of carrot and celery should be added at the beginning and fried with the onion. When adding extra ingredients, you must take into account any liquid they will bring for example mushrooms will release a lot of juice which you have to account for when cooking. Peas should always be stirred through at the last minute before the filling is poured into the dish to ensure that they keep their colour and aren’t turned to mush. It is also easy to make cottage pie vegetarian or even vegan by using Quorn or soya mince instead of beef.

I have provided two recipes below. One is a dry recipe which does not have a gravy on it and the other is a saucy recipe which includes the gravy. The dry recipe is much faster and still utterly delicious but is far more basic so if you are less confident in the kitchen, it’s worth trying this one first and working your way up to the saucy recipe. There are two different versions of the mashed potato topping which are interchangeable. Again, the dry recipe topping is a bit more basic whereas the saucy recipe is topped with a creamy garlic mash. If you want to give your dish a little bit of that restaurant flare, you can pipe the mash on to provide a beautiful topping and even stir through some chives for a herby flavour.

Check out the recipes below and enjoy!

 

 

Dry recipe

Prep time: 30 minutes

Cook time: 30 minutes

Serves 4

Cost per portion: about £1.00

 

Ingredients:

500g minced beef

2 cloves garlic

2 onions

2 tbsp Worcestershire sauce (if you have any)

2 tbsp tomato paste

1 tbsp oil

 

For the topping:

500g potatoes

25g butter + 10g to go on top

salt

 

Peel the potatoes, roughly chop them and add them to a pan of cold salted water. Cover with a lid and turn on the heat beneath it. Once the water is boiling, reduce the heat and simmer until a skewer or fork can go straight through the potatoes and they are soft. Once they are cooked, drain the potatoes and set aside.

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Turn the oven on to gas mark 6 (2000 C).

 

Dice the onions and place into a large pan with the oil.

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Mince the garlic, add to the onions and fry until the onions go translucent.

If you are using a frying pan, push the onions to the outside edge and add a quarter of the beef to the centre. If you are using a standard saucepan, just push all the onions to one side before adding the beef.

Keep stirring the beef in the centre until most of it has browned and then stir it into the onions.

Push the mixture back to the sides and add the next batch of beef.

Continue this until all the beef has been added.

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Stir through the Worcestershire sauce and the tomato paste. Cook for a further five minutes and then pour into an oven proof dish.

 

Mash the potatoes.

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Melt the butter in the microwave and mash it through the potatoes. This should still be a little lumpy.

Add salt to taste.

Spread the potatoes over the meat and rough up the top a little. The tiny bits of potato sticking up will crisp up faster giving a nice crunch when eaten.

Add a few small bits of butter to the top and bake for half an hour.

 

 

Saucy recipe

Prep time: 1hr 10 mins

Cook time: 30 minutes

Serves 4

Cost per portion: about £1.10

 

Ingredients:

500g minced beef

2 cloves garlic.

2 Onions

1 Large carrot – finely grated

2 tbsp Worcestershire sauce (if you have any)

2 tbsp tomato paste

1 tbsp oil

400 ml beef or chicken stock

(If you have it) 100 ml sherry or red wine

4 tbsp flour

 

 

For the topping:

500g potatoes

25g butter + 10g to go on top

60ml milk

2 garlic cloves, minced

salt

 

Dice the onions and place into a large pan with some oil.

Mince the garlic, add to the onions and fry until the onions go translucent.

If you are using a frying pan, push the onions to the outside edge and add a quarter of the beef to the centre. If you are using a standard saucepan, just push all the onions to one side.

Keep stirring the beef in the centre until most of it has browned and then stir it into the onions.

Push the mixture back to the sides and add the next batch of beef.

Continue this until all the beef has been added.

Add in the stock, wine, Worcestershire sauce and the tomato paste.

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Mix the flour in a bowl with 100 ml water until it is smooth and once the beef mixture is bubbling, stir this in.

Make sure to keep stirring until the sauce has begun to thicken and then leave to simmer for 20 minutes.

Squeeze the grated carrot to try and remove as much liquid as possible. Stir it through the filling and let cook for another 10 minutes.

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The sauce should be thick and coat all the ingredients. If it looks a little runny, sprinkle another tablespoon of flour over beef mix and stir it through.

You can set this aside now or leave it to simmer until the topping is complete.

 

 

While the meat is simmering, turn the oven to gas mark 6 (2000C).

Peel and chop the potatoes.

Add them to salted cold water and bring to the boil.

Simmer until the potatoes are fully cooked.

Drain the potatoes and set aside.

Using the same saucepan, add the butter and let it melt. Tip in the garlic and fry.

The moment the garlic starts to brown or begin to stick, add the milk and heat until the milk is just about to boil.

Remove from the hob.

Mash the potatoes and then add the milk mix. Continue mashing to make a creamy topping.

 

Pour the meat into an oven proof dish and spread on the potato mix.

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Rough up the top of the potatoes and place a few small bits of butter on top.

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Bake for half an hour.

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Serve the cottage pie straight from the oven!

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It’s hard to get a pretty picture of cottage pie!

 

I hope you’ve enjoyed the recipe. If you fancy a traditionally British treat to eat for dessert, check out how to make a simple Victoria sponge. It’s incredibly easy to make and tastes delicious! If you aren’t that much of a fan of cottage pie, have a go at making some pan-seared salmon. It only takes 30 minutes but is sure to wow you and your friends.

 

Have a good one and I will be back next week with another traditional recipe, scones!

H