Free Recipes

update - 09/12/08
Hello there,
Now that winter has well and truly set in, here are a few recipes for you to try that will warm you up on the coldest of days. Thank you for your interest in the recipe section of our website and best wishes.

I have always had an interest in, and enjoyed, cooking and food since I was a little girl helping mum make fairy cakes, or peeling vegetables for soup!

When I left school in 1979, I completed a one year Diploma Course at Eggleston Hall in County Durham, (now better known for the “Ladette to Lady” television programme!)... needless to say I didn’t have to march around with books on my head and marbles in my mouth... it was cooking and flower arranging for me.

Food and how it is served has totally changed since.  Then it was all cream, butter and very rich, formal, complicated food.  I like the way we have become more relaxed with food and recipes and I always try to use quality local produce.

We are very lucky in Britain to have top quality raw ingredients, which is more than half the battle when making a tasty meal.

I have enjoyed putting these recipes together for you and hope you have fun making and enjoying eating them.

Anne Lyburn

 

Pea and Coriander Soup
serves 6

This will be, without a doubt, the quickest soup you are ever likely to make!

Ingredients:
1 tablesp olive oil
1 large onion
900ml vegetable stock
450g frozen green peas
1 tablesp creamed horseradish sauce
1 teasp caster sugar
2 tablesp chopped coriander
Cream to serve (optional)

Method:
Heat the oil in a pan and cook the chopped onion until soft and transparent, stir occasionally. Add the stock and bring to the boil. Add the peas and simmer for about three minutes.

Whizz until smooth then add the horseradish and sugar, season and add a little more stock if too thick. Add the coriander and cream just before serving.

Smoked Haddock Florentine
serves 6

Ingredients:
300g fresh spinach
Salt and black pepper
Freshly grated nutmeg
Butter for greasing
300g smoked haddock
150ml double cream
1 teasp grainy mustard
45g grated mature cheddar
Paprika

Method:
Pre-heat oven to 220c / fan 200c / gas 7

Put the spinach in a pan with a tablespoon of water and a little salt, cook until wilted. Pour into a sieve and squeeze out as much liquid as possible, then lay on some kitchen paper to get the spinach really dry. Roughly chop the spinach and season with salt, pepper and nutmeg.

Butter six ramekins and arrange them on a baking tray. Divide the spinach between the ramekins to evenly cover the bottom. Cut the smoked haddock into small chunks and arrange on top of the spinach. Mix the cream and mustard together, season with pepper and a little salt and spoon over the fish, then sprinkle with the grated cheese. Dust the ramekins with paprika and bake in the pre-heated oven for about 12 - 15 minutes until bubbling and golden brown.

This recipe can be made up to 12 hours ahead and kept in the fridge until ready to bake and eat.

Melons and Prawns with Chilli dressing
serves 6 as a starter

A delicious alternative to rich, heavy food at Christmas time.

Ingredients:
2 small red chillies, chopped
2 tablesp white wine vinegar
3 - 4 tablesp lime juice
150ml extra virgin olive oil
2 tablesp runny honey
Salt and pepper
 
350g cooked prawns
Fruit of choice; 2 papaya or a small melon or 2 mangoes (or a mixture)
Fresh chopped coriander

Method:
Whizz all the ingredients for the dressing together until thick. Arrange the fruit on a plate. Stir the prawns into the dressing and spoon over the fruit. Garnish with chopped coriander.

Quick Cheese and Onion Bread
serves 8

This is lovely warm from the oven with any of the above starters or soup.

Ingredients:
350g onions, finely chopped
2 tablesp olive oil
350g self raising flour
2 teasp salt
2 teasp mustard powder
24 sage leaves, snipped into thin strips
110g strong cheddar, grated
1 large egg
Approx 5 tablesp milk

Method:
Pre-heat oven to 190c / 375f /gas 5
Grease a solid baking sheet

Heat the oil in a large frying pan, add the onions and slowly brown, (this will take at least ten minutes) then remove from the pan and cool.

Place the flour, onions, salt, mustard powder, grated cheese and sage into a bowl and mix together. Mix together the egg and milk and add enough to the dry ingredients to make a soft dough, then knead gently until smooth.

Put the dough on the greased baking sheet and roll gently into a 20cm round. Using a sharp knife make deep cuts in the top of the dough to form 12 wedges. Brush with any leftover egg and milk and bake for 45 minutes. Serve as fresh as possible, preferably warmed.

Turkey Puff Square
serves 6

A good way to use up some of that leftover turkey!

Ingredients:
350g cooked turkey, chopped into bite-size pieces.
75g smoked bacon, finely chopped
25g butter
1 medium onion, chopped
75g mushrooms, quartered
25g plain flour
350ml turkey stock (chicken stock is fine)
75ml double cream
1 tablesp brandy (optional)
1 tablesp chopped parsley
1 pkt ready rolled puff pastry  (Remove from the fridge 15 minutes before using)
Beaten egg to glaze

Method:
Pre-heat oven to 220c / 524f /gas 7
Grease a large baking sheet

Melt the butter in a large saucepan and sauté the onion for five minutes, add the mushrooms and keep them on the move for a further five minutes. Remove to a plate. Add the bacon to the pan and fry until golden brown, then return the onion, mushrooms and any juices to the pan and sprinkle on the flour, stir in well.(At this point the mixture won't look particularly appetising!) Add the stock, a little at a time, stirring until a nice smooth sauce is achieved, then add the parsley, cream and the brandy, season to taste and set aside to cool.

Roll out the pastry carefully. Cut into two even sized squares and place one on the greased baking sheet. Mix the chopped turkey into the cooled sauce and spoon the mixture onto the centre of the square on the baking sheet, leaving a 25mm border around the edge. Brush the border with the beaten egg, then place the second pastry square on top and pinch the borders together tightly. Cut two x 25mm vents on the top of the pastry parcel and brush all over with beaten egg. Bake for around 30 minutes, or until golden brown.

Delicious served with a salad.

Lamb Casserole
serves 5 - 6

An easy lamb casserole that also freezes very well.

Ingredients:
1.5kg boned shoulder of lamb
350g shallots, peeled and quartered
450ml water
2.5cm cinnamon stick
2 cloves
2 tablesp redcurrant jelly
1 tablesp cornflour
Salt and black pepper
2 tablesp chopped parsley
2 tablesp crème de cassis (optional)

Method:
Pre-heat oven to 160c / 325f / gas 3

Cut the lamb into 25mm cubes, trimming away excess fat. Heat an empty frying pan over a high heat for one minute, then fry the lamb in small batches at a time until well browned. Drain the juices into a pan and place each batch of browned lamb into a flameproof casserole. Add the shallots to the pan of juices and brown over a medium heat for a few minutes, then add the water, Worcestershire sauce, spices and redcurrant jelly, bring to a simmer then pour into the casserole with the lamb. Cover and put in the pre-heated oven for 1 - 1½ hrs, or until the meat is meltingly tender.

Blend the cornflour with a little water and add to the casserole, stirring all the time. Check the seasoning and add the chopped parsley.(Drizzle over a little crème de cassis before serving if wished.)

This dish is delicious served with the potato and celeriac mash.

Beef with Guiness and Pickled Walnuts
serves 10

This is good as a party dish as it needs no last minute attention.  Also delicious made with venison instead of beef.

Ingredients:
2.75kg brisket beef (or shoulder venison) cut into 25mm squares
1140ml Guinness
275ml port
2 bay leaves
4 sprigs thyme
225g onions, chopped
2 cloves garlic, crushed
2 x 400g jars pickled walnuts
3 tablesp butter
3 tablesp olive oil
Salt and black pepper

Method:
Pre-heat oven to 140c / 275f / gas1

The night before the dish is required, place the meat in a large bowl with the bay leaves and thyme and pour the Guinness and port over it, then place a plate on top to keep the meat covered in the liquid. Keep in a cool place overnight.

Next day, give the contents of the bowl a good stir. Drain the meat well, dry on kitchen paper if necessary. Heat half the oil and butter in a large pan and start to brown the meat in small batches, remove from the pan and keep warm. Add the rest of the oil and butter to the pan, add the onion and garlic and brown for about ten minutes. Drain the liquid from the walnuts and cut them into quarters. Return all the meat to the pan and stir in the flour to soak up all the lovely juices, then pour in the reserved marinade, including bay leaves and thyme. Add the walnuts and seasoning. When simmering, put the lid on the casserole and place in the centre of the pre-heated oven for three hours.

The potato and celeriac mash and braised red cabbage are excellent accompaniments to this dish.

Potato and Celeriac Mash
serves 8

Ingredients:
1kg celeriac
450g potatoes
2 cloves garlic
50g butter
150ml double cream of crème fraiche
1 tablesp chopped parsley
Salt and black pepper

Method:
Peel the potatoes and cut into 25mm cubes. Peel the celeriac thickly and cut into slightly smaller cubes than the potatoes.Place potatoes and celeriac into separate pans with a clove of garlic in each. Cover with water and add a teaspoon of salt to each pan. Bring both pans to the boil and simmer for about ten minutes – or until tender and cooked. Drain both pans and discard the garlic. Put potatoes and celeriac into one bowl with the butter, cream and black pepper and mash well until completely smooth. Test for seasoning. Place in a serving dish and sprinkle with parsley.

Braised Red Cabbage
serves 10

This recipe can be made up to two days before it is needed and reheated.

Ingredients:
1kg red cabbage
450g onions, finely chopped
450g cooking apples, peeled cored and finely chopped
1 clove garlic, finely chopped
¼ teasp ground cinnamon
¼ teasp ground cloves
3 tablesp soft brown sugar
3 tablesp white wine vinegar
15g butter
Salt and black pepper

Method:
Pre-heat oven to 150c / 300f / gas 2

Discard the outer leaves of the cabbage, cut into quarters and remove the hard stalky part, then shred the rest of the cabbage as finely as possible. In a large casserole, arrange a layer of cabbage, then onion, then apples, add some garlic and spices, followed by sugar and seasoning - keep layering until ingredients are used up. Pour in the vinegar and dot the butter on top. Put a tight fitting lid on and let the dish cook slowly in the pre-heated oven for 2 - 2½ hours. Stir everything around once or twice during cooking.

The cooked cabbage will also freeze very well.

Brussel Sprouts with Bacon and Wine
serves 8

Choose small firm Brussels sprouts for this recipe.

Ingredients:
700g Brussels sprouts
110g smoked bacon
25g butter
2 shallots, finely chopped
1 clove garlic, crushed
175ml Riesling wine, or similar
Salt and black pepper

Method:
Chop the bacon into little bits and fry over a medium heat until browning, add the shallots and garlic then cook until soft. Meanwhile, place the sprouts in a steamer with a little salt and steam for 4 - 5 minutes, or until half cooked. Add the sprouts to the bacon and shallot mixture in the frying pan and turn up the heat. When they are just starting to colour pour in the wine and toss everything around over a high heat until the liquid is reduced to about two tablespoons, season with black pepper and transfer to a serving dish. Serve immediately.

Panettone Bread and Butter Pudding
served 6 - 8

A good way of using up that huge Panettone!

Ingredients:
12 slices Panettone
425ml single cream
1 whole egg + 2 egg yolks
56g caster sugar
A good grating of fresh nutmeg
1 tablesp Demerara sugar
Butter

Method:
Pre-heat oven to 180c / 350f / gas4
Butter an ovenproof dish.

Beat together the eggs and cream, caster sugar and nutmeg. Very lightly butter the slices of Panettone and layer in the ovenproof dish. Pour over the egg and cream mixture and sprinkle with Demerara sugar. Bake in pre-heated oven for about 20 minutes until it is just set. Serve warm.

Mincemeat and Apple Pies
makes approx 12

The apple makes the pies juicer and not so rich.

Ingredients:
350g plain flour
75g lard
75g butter
Pinch salt
Cold water to mix
500g mincemeat
2 large dessert apples
A little milk to glaze
Caster sugar to finish

Method:
Pre-heat oven to 200c / 400f / gas 6

Sift the flour into a bowl with the salt and rub in the lard and butter with your fingertips until the mixture resembles fine breadcrumbs, then add just enough cold water to bind to a dough and leave the bowl clean.Wrap in cling film and leave to rest in the fridge for 30 minutes. Meanwhile, peel and core the apples, then grate them into the mincemeat and mix well.

Roll out half the pastry as thinly as possible and cut into 12 x 75mm rounds, then press into lightly greased patty tins.Roll out the other half of the pastry and cut into 12 x 60mm rounds. Fill the pastry in the patty tins with approx two teaspoons of the mincemeat mixture, then brush the edges with milk and place a smaller round of pastry on top, pressing the edges together. Make a little cut in the top of the pies for a vent hole, brush the pies with milk and bake in the pre-heated oven for approx 25 minutes, until light golden brown. Cool on a wire tray and sprinkle with caster sugar. Best served warm.

Special Brandy Custard

Ingredients:
4 egg yolks
84g caster sugar
570ml single cream
1 level teasp cornflour
½ teasp vanilla extract

Method:
Beat together the yolks, sugar, cornflour and vanilla, gradually adding the cream. Pour into a heavy based saucepan and cook over a VERY gentle heat, (do not rush this, or the contents will curdle) stirring all the time until the custard thickens. Serve warm.

So good with warm mincemeat and apple pies!

For more free recipes from Anne Lyburn, please click here