Recipes

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Pineapple Fritters Option 2

Pineapple Fritters Option 2

Ingredients

  • 3 c plus 2 tablespoons vegetable oil

  • 1 c all purpose flour

  • 1/4 tsp salt

  • 1 Tbsp sugar

  • 1 egg, slightly beaten

  • 1 c milk

  • 1 (20 ounces) can pineapple rings

  • 1/4 c confectioner’s sugar

Directions

  • Heat 3 cups oil in a large deep pot over high heat until temperature reaches 365°F. Meanwhile, combine flour, salt and sugar in a large bowl.
  • Mix egg, milk and remaining oil in a small bowl. Slowly add liquid ingredients to dry ingredients, stirring with a fork or whisking until smooth.
  • Pat pineapple rings completely dry. Dip each ring into batter, letting excess drip back into bowl.
  • Lower rings gently into hot oil with a slotted spoon, 2 at a time. Fry until golden brown, about 2 minutes. Drain well on paper towels. Sprinkle with confectioners’ sugar.

Notes

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Pineapple Fritters – This is the one we made on stream

Pineapple Fritters Option 1

Ingredients

  • 6 tinned pineapple slices

  • 1 cup plain flour (for batter)

  • 2 tsp baking powder

  • 1 1/4 cups cold water

  • Vegetable oil for deep frying

  • 1/2 cup plain flour (for dusting)

  • cinnamon sugar

Directions

  • Sift flour and baking powder into a bowl and whisk in water until batter is lump free.
  • Leave to stand for 10 minutes. Don’t forget to let the batter stand. It gives the baking powder time to do its thing.
  • Drain pineapple and dust in plain flour.
  • Using a fork, dip them in batter to coat and use a 2nd fork to drop them into the hot oil. Fry until golden brown. (2-3 minutes)
  • Drain on paper towel and dust with cinnamon sugar.

Notes

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Curried Lentil Kale Potato Pie

Curried Lentil Kale Potato Pie

Ingredients

  • Crust

  • 2 1/2 cups all-purpose flour

  • 1 teaspoon salt

  • 1 tablespoon sugar

  • 12 tablespoons cold unsalted butter (1 1/2 sticks), cut into 1/4-inch cubes

  • 1/2 cup chilled solid vegetable shortening, cut into 4 pieces

  • 1/4 cup vodka, cold

  • 1/4 cup ice cold water

  • Filling

  • 3 Tbsp olive oil

  • 1 cup diced onion

  • 1 cup diced carrots (approximately 3 carrots)

  • 4 garlic cloves, chopped

  • 2 inch piece of ginger, peeled and grated

  • ¼ tsp red pepper flakes

  • 1 Tbsp + 2 tsp yellow curry powder (I prefer medium)

  • 2 tsp salt

  • 1 cup dried green lentils

  • 28 ounce can whole, peeled tomatoes

  • 2 cups broth or water

  • 1 can full-fat coconut milk

  • ½ cup fresh cilantro, chopped

  • 3 cups chopped kale, stems removed

  • diced potato (how much? not sure! let’s try it and see!)

Directions

  • Crust
  • Process 2 1/2 cups flour, salt, and sugar in a food processor until combined, about 2 one-second pulses. Add butter and shortening and process until crumbs start to collect into clumps, about 15 seconds (there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
  • Sprinkle bourbon and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together.
  • Divide dough into two balls, one slightly bigger than the other and flatten each into 4-inch disks. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
  • Filling
  • Heat a dutch oven or soup pot to medium high heat and add the oil. Once hot add the onions and carrots and sauté for 3-5 minutes or until onions are translucent.
  • Add the garlic, ginger, red pepper flakes, curry and salt. Cook until fragrant – about 1 minute.
  • Add the lentils and stir. Then pour in the canned tomatoes and use a spoon to chop up the tomatoes until they are about 1 inch in size.
  • Add the broth and coconut milk and stir to combine. Place a lid on the pot and let it simmer for about 20 minutes.
  • Take the lid off and add the chopped kale, potatoes, and cilantro. Let simmer for an additional 10-15 minutes with the lid off to thicken.
  • Taste and adjust salt if necessary.
  • Assembly
  • Press larger dough circles into pans, letting excess overhang the edge. Fill each pan with 10-12 ounces of the filling (this will somewhat depend on how large your chicken breasts and vegetables were and how much your sauce reduced while cooking–just try to make it pretty even). Top with smaller dough circles and crimp the edges together, rolling the excess in toward the center of the pan to create a good seal. Prick the top of each pie with a fork to let steam escape and place on a cookie sheet.
  • Bake pot pies for 40-45 minutes until crusts are golden brown.
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English Toffee

English Toffee

Ingredients

  • 2 ½ sticks (10oz/284g) butter

  • 1 ¼ cups (10oz/284g) granulated sugar

  • 2 teaspoons vanilla extract

  • ¼ teaspoon salt

  • ¾ cup (4 ½ oz/128g) milk chocolate

  • ⅓ cup (1 ½oz/43g) toasted chopped almonds

  • ⅓ cup (1 ½oz/43g) toasted chopped pecans

Directions

  • Line a medium baking sheet with parchment paper and set aside.
  • In a heavy-bottomed saucepan over medium heat, combine butter, sugar, vanilla, and salt.
  • Let the butter melt and sugar dissolve and then bring to a simmer, then cook, stirring constantly with a whisk, so the butter and sugar don’t separate, until mixture turns dark amber, 15 – 20 minutes or 285ºF on a candy thermometer.
  • Note: if your toffee is still pale at this temperature then continue to simmer until you reach the color in the video.
  • Pour toffee mixture into the prepared baking sheet and set aside to harden for 20 minutes.
  • Gently melt the chocolate and using a spatula spread it thinly and evenly over the hard candy. Sprinkle the chopped almonds and pecans all over the wet chocolate.
  • Refrigerate to JUST set the chocolate, about 1 hour. Then remove from the fridge and break into pieces and enjoy. Store the toffee at room temperature in an airtight container. (Note: Don’t store the toffee for too long in the fridge as it will make the toffee damp and not as crisp.)

Notes

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Hush Puppies

Hush Puppies

Ingredients

  • 3/4 cup cornmeal

  • 1/2 cup flour

  • 1 1/2 tsp baking powder

  • 3/4 tsp salt

  • 1/4 cup sugar

  • 1/4 tsp cayenne pepper

  • 1/4 tsp garlic powder

  • 1/2 cup oat milk

  • 1 egg lightly beaten

  • 3 green onions, minced (only the green part)

  • 1 quart vegetable oil

Directions

  • Combine the dry ingredients – flour, cornmeal, sugar, baking powder, salt, cayenne, and garlic powder in one bowl. Stir in the soy milk and beaten eggs into the dry ingredients along with green onions. Mix until just combined. Let the batter sit for 10-15 minutes
  • In a large deep cast iron or dutch oven, heat 2 quarts of oil to 365°F. Using a tablespoon sized ice cream scoop with spring release, drop 5-9 balls into the hot oil.
  • Fry until golden brown, turning consistently for even cooking. Remove with a slotted spoon. Drain on paper towel. Repeat until you’re out of batter.
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Smoked Tea BBQ Ribs

Smoked Tea BBQ Ribs

Ingredients

  • 2 tablespoons chili powder

  • 1 tablespoon brown sugar

  • 1 tablespoon salt

  • 1/2 tablespoon pepper

  • 1/2 teaspoon cayenne

  • 1/2 tablespoon lapsang souchong tea, finely ground (dry)

  • 1 rack of baby back ribs

  • 1 1/2 cups Smoky Tea BBQ Sauce, separated

Directions

  • Combine chili powder, brown sugar, salt, pepper, cayenne, tea in a small bowl and whisk to combine.
  • Rub ribs with the spice rub and bring to room temperature on the counter (about 45 minutes). Preheat oven to 400 degrees F.
  • Bake ribs for 30 minutes. Remove from oven and preheat broiler. Baste with 1/2 cup BBQ sauce on each side and broil 3 minutes each side.
  • Cut ribs apart and serve with additional 1/2 cup BBQ sauce for dipping. I also made hushpuppies and sauteed garlic spinach, but any kind of traditional BBQ side would be great with these: coleslaw, potato salad, mashed potatoes, cornbread–the options are endless.
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Lapsang Souchong BBQ Sauce

Lapsang Souchong BBQ Sauce

Ingredients

  • 1 tablespoon olive oil

  • 1 small onion, diced

  • 1 teaspoon minced garlic

  • 6 ounces boiling water

  • 3 1/2 tablespoons lapsang souchong loose tea, separated (see below)

  • 1 14.5 ounce can diced tomatoes (fire-roasted preferable)

  • 1 6 ounce can tomato paste

  • 1/2 cup brown sugar

  • 1 teaspoon mustard

  • 1/2 cup sweet chili sauce

  • 2 tablespoons soy sauce

  • 1/2 teaspoon crushed red pepper

  • 3 tablespoons lemon juice

  • salt & pepper

Directions

  • In a medium saucepan, heat olive oil over medium-high heat. Add diced onions and cook until soft and translucent, approximately 5 minutes. Add garlic and cook for 30 seconds more.
  • While onions cook, combine 6 ounces boiling water with 3 tablespoons of lapsang souchong tea and allow to steep for 3 minutes. When onions and garlic are cooked, pour the tea through a strainer into the saucepan with the onion.
  • Add diced tomatoes, tomato paste, brown sugar, mustard, sweet chili sauce, soy sauce, crushed red pepper and lemon juice and stir to combine. In a spice grinder or mortar and pestle, grind the remaining 1 tablespoon tea until finely ground, adding 1/2 tablespoon to the sauce. Boil for 20 minutes, stirring occasionally.
  • Using a stick blender or by pouring sauce into a standing blender, blend the sauce until smooth. Taste and add salt and pepper as desired. I used 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Boil an additional 5 minutes to reduce.
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Baked Eggs with Bacon and Laver Bread

Baked Eggs with Bacon and Laver Bread

Ingredients

  • 4 fresh eggs

  • 4 tablespoons of laver bread seaweed

  • 8 rashers of bacon, grilled until crips and crumbled

  • 2 ounces butter

  • salt and pepper

Directions

  • Rub the butter around the sides and bottom of individual ramekin dishes. Sprinkle with seasoning.
  • Put a tablespoon of laver bread at the bottom of each ramekin with the bacon, saving some for decoration.
  • Break an egg into each dish, top with a knob of butter.
  • Cover the dish with kitchen foil to prevent the surface drying in the heat.
  • Bake at 150 degrees C/Gas mark 2/300 degrees F for 8-10 minutes, depending on the firmness required. Test by gently shaking the ramekins.
  • Decorate with the rest of the bacon.

Notes

  • recipe from Welsh Calendar Cookbook by Gilli Davies
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One Pan Orzo with Sausage, Spinach and Corn

One Pan Orzo with Sausage, Spinach and Corn

Ingredients

  • 14 ounces mild Italian chicken sausage

  • ½ medium yellow onion, chopped

  • 1 cup frozen corn kernels

  • 1 cup dry orzo

  • 3 cups low sodium chicken broth

  • 3 cups packed baby spinach

  • Freshly ground black pepper

Directions

  • Slice the sausage and add it to a heavy bottom sauce pot or Dutch oven.
  • Cook over medium-high heat for 5 minutes.
  • Add the onion and corn (no need to thaw) and sauté for 10 minutes.
  • Add the orzo and chicken broth, stir to combine then bring to a boil.
  • Reduce heat to medium low and simmer 10 minutes, stirring every few minutes and scraping the bottom of the pot to make sure the orzo doesn’t stick.
  • Remove from the heat, add the spinach, stir and cover for a couple minutes, until the spinach has wilted.
  • Top with black pepper, to taste and serve.

Notes

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Tea Poached Asian Pears

Tea Poached Asian Pears

Ingredients

  • 1 cup sugar

  • 1 cup dry white wine

  • 3⁄4 inch piece fresh ginger, cut in half crosswise

  • 1 cinnamon sticks

  • 1⁄2 tablespoon allspice berry

  • 1 tablespoon black tea leaves, loose

  • 2 slices orange zest, about 4 inches long

  • 2 large Asian pears, peeled and halved

Directions

  • Preheat oven to 275 degrees F. In a large oven-safe saucepan, bring sugar and 3 cups water to a boil over medium heat; cook, stirring occasionally, until sugar is dissolved, about 5 minutes. Add wine, ginger, cinnamon, allspice, tea leaves, and orange zest; bring to a boil again. Add pears, remove from heat, and cover; transfer to oven.
  • Bake pears 1 1/2 hours, turning every half hour until tender but still crisp.
  • Remove from oven; let stand until cool enough to handle. Serve warm in cooking liquid.

Notes