Recipe:- Lillies home made pizza

For the pizza dough
1kg strong bread flour
1teaspoon fine salt
2x7g dried yeast sachets
1tablespoon of golden castor sugar
4tablespoon of olive oil
650ml warm water

Method
Mix the yeast with the warm water and sugar
Add the oil and salt to the flour
Add the water and yeast mix to the flour and form a dough
Allow the dough to rise in a warm place, Lillie uses the radiator during the winter and the sun in the garden during the summer.

 For the tomato base sauce
2 tins of good quality tinned tomatoes
2tablespoons olive oil
Sea salt and cracked black pepper

Method
Place all of the ingredients into a sauce pan and bring to the boil
Simmer for twenty minutes

Once the dough is ready roll out and top with the tomato sauce, finish the pizza with the toppings you like and bake at 190c until ready.

Recipe: Brandy snap horns

For the brandy snap horns
Butter 9oz
Castor sugar 16oz
Flour 8 ozs
Golden syrup 8 oz

Method
Place the syrup, butter and sugar in a pan and mix over the heat
Once fully mixed together add the flour and beat until fully incorporated
Pour into a clean container
Store in refrigerator until required
To cook take the required amount and shape into a ball
Plaice on a silpat mat and cook at 180c for 6-8 minutes
Shape as required

Recipe: Chocolate ganache

For the Ganache
7 oz Chocolate
5 oz double cream
2 oz butter

Method
Grate or shave the chocolate
Boil the cream and butter, add to the chocolate
Mix until completely smooth
store in the fridge until required.

Recipe: Brasied red cabbage

For the Cabbage
60g butter
3 tbsp olive oil
1 large red cabbage
Juice and zest of one orange
4 pinches cinnamon
240m red wine
3 tbls brown sugar
Seasoning

Method
heat the oil and butter in a pan
Add the cabbage and stir
Add the wine, sugar, cinnamon and sugar
Mix well and cook until tender
Season to your Taste and serve
This cabbage can also be stored for a few days in a fridge in an air tight container if required.

Recipe: Lemon posset

For the lemon Posset
1 pint double cream
150g sugar
2 lemons, zest and juice

Method
Pour the cream into a thick bottomed pan and add the sugar
Bring the mix to the boil for 3 minutes then remove from the heat
Allow to cool slightly, add the Zest and juice
Pass the mix and pour into the service glasses
Allow to chill for 3 hours.

Recipe: Cherry apple tart

For the Pastry
100g butter
Two eggs
175g sifted flour
Two drops of vanilla essence

For the filling
200g unsalted butter
200g sugar
Four eggs
100g ground almonds
50g plain flour
Three medium cooking apples
150g cherries- halved and stoned

Method
Pre-heat the oven to 150c

First cook the pastry base
In a bowl,cream the butter with the eggs until smooth
Gently fold in the flour and the vanilla extract and bring together in a ball.
Wrap in cling film and place in the fridge to rest for 45 minutes.
Roll out and line an eight-inch pastry ring of flan dish.
To bake blind, cover the pastry with foil and weigh it down with dried beans and bake in the oven for 25 minutes.
Remove from the oven, lift off the foil and allow to cool.

pre-heat the oven to 180c
To make the filling, in a mixing bowl, cream together the butter with the sugar, then , adding them individually, beat the eggs.
Using a metal spoon, gently fold in the ground almonds followed by the flour.

Peel and slice the apples. Half fill the pastry case with almond mix and fan the apples on top.
Then fill the case with the remaining mix and arrange the halved cherries on top.
Place in the oven and bake until a skewer inserted into the centre comes out clean-about 20-25 minutes.
Serve warm, possibly with mascarpone, creme fraiche or fresh cream.

Recipe: creamed leek and potato broth

For the broth

Two leeks cleaned plus one more for finishing the soup
Two medium potatoes peeled and chopped small
One onion
Three carrots peeled
Three sticks of celery
Two rashes smoked bacon
125g butter
Two litres of homemade vegetable stock
500ml double cream
Salt, pepper

Method

Chop the leeks, potatoes, celery, onion, carrot and bacon into 1cm cubes.
Melt the butter in a large pan
Add the leeks, potatoes, celery, onion, carrot and bacon
Cook slowly, stir until the potatoes are nearly cooked, be careful not to burn at this stage
Add the vegetable stock, bring to the boil and simmer for 20 minutes
Blend the soup until rustic and return to the heat
Add the last leek, ensure this is chopped small, simmer for a further 5 minutes
Add the cream, season and bring back to the boil.
Serve and enjoy with a farmhouse bread, gnocchi or suet dumplings.

Recipe: Chorizo sausage and sweet pepper soup

For the soup
200g Chorizo sausage chopped
Four red peppers chopped
Two cloves of garlic chopped
Two plum tomatoes chopped
One pint of chicken stock
One handful of chopped coriander
Creme fraiche
Seasoning if required

Method
Heat a large pan and dry-fry the chorizo sausage until it begins to release its oil, remove from the pan.
In the resulting oil, gently fry the peppers, garlic and tomatoes until tender. Add the stock, bring to the boil and simmer for ten minutes.
Add the chorizo and coriander and blitz in a food processor, if the mixture is to thick add more stock.
Taste the soup and if required season, the seasoning will depend on the sausage being used.
Pour into soup bowls and finish with the creme fraiche, enjoy with crusty bread.

Recipe: Plum soup

For the plum soup
100g caster sugar
One vanilla pod
10 ripe plums stoned
Icing sugar
One tablespoon honey
Zest and juice of one orange

Method

First make a vanilla syrup by putting the caster sugar in a saucepan with just enough water to cover it. Add the vanilla pod. Bring to the boil and simmer for a couple of minutes, remove from the heat.

Using half the plums, place them in a saucepan, coat them in icing sugar, over a gentle heat allow them to caramelise. Add the honey, orange zest and juice and allow them to caramelise for a couple more minutes.

Remove the vanilla pod from the syrup and add to the plums, bring the whole mix to the boil and remove from heat, blend the mix until smooth then chill.

Dice the left over plums and place in the serving bowls, pour over the chilled soup and serve.
This chilled soup is fantastic with vanilla pod ice cream or vanilla mascarpone.

Recipe: My beef stock

For the stock
Two carrots chopped
Two sticks of celery chopped
Two cloves of garlic peeled
Two onions chopped
One leek washed and chopped
100g parsley
25g thyme
25g rosemary
1.5kg beef bones
3 tablespoons of tomato purée
300ml red wine
Cold water
25g pancetta rind chopped
Vegetable oil

Method
Place the bones into a roasting tin and brown in a preheated oven at 250c until coloured but not burnt. Meanwhile, in a large pan, colour the vegetables, herbs and pancetta in a little oil. When the bones are ready, remove them from the roasting tin, shake off any excess oil and add them to the vegetables.
Stir in the tomato purée , add the red wine and water, use enough to cover the bones. Bring to the boil, turn down to a rolling boil and reduce by two- thirds, skim the stock every 20 minutes. Once reduced pass the stock through a fine sieve, allow to cool and store in a fridge until required.
The stock can be kept for up to five days, you can freeze the stock if you wish to keep it longer, freeze it in ice-cube trays for easy portion control.

Recipe: Rich hot chocolate fondant

Serves six
For the fondant
250g of plain chocolate
250g of unsalted butter
Two eggs
200g of caster sugar
135g of plain flour
30g of cocoa powder

Method

Grease six ramekins with butter, dust them with some of the cocoa powder and chill them in the freezer for at least 10 minutes. Break the chocolate into pieces and put in a heat-proof bowl over simmering water in a pan . Once it's all melted, gently mix in the butter.

Sieve the flour and remaining cocoa powder into a bowl. Whisk the eggs and sugar in another bowl until pale and fluffy. Then, using a metal spoon, rather than stir gently fold in the butter/cocoa powder mix. Spoon the mixture into the ramikns until each is 3/4 filled. Tap each to remove air bubbles, cover with cling film and chill for at least a couple of hours.

This can be done well in advance, as you can do the final cooking after you've finished your main course. Heat the oven to 200c, bake the ramekins for 10 to 12 minutes. Allow them to cool for a couple of minutes and then turn them out onto the serving plates. You could serve them with a chocolate sauce, cream or ice cream.

Recipe: Mille-Feuille of Iced Pear Parfait, Warm Poached Pear, Liquorice and Caramel Shot

For the parfait
300g caster sugar
63ml cold water
300g whole eggs
3 egg yolks
1 ltr whipping cream
500g pear puree

Method
Mix the water and sugar together and boil. heat to 120c.
Mix the egg yolksand eggs together and whip.
Whisk the sugar in to the egg to make a sabayon.
Allow to cool.
Whip the cream.
Fold the egg, puree and cream together.
Freeze in moulds until required

For the pears
4 pears
1 ltr water
375g sugar
2 lemons

Method
Put the water, sugar and lemons in to a pan and bring to the boil
Peel the pears and add to the poaching liquid
Poach the pears until they are just cooked, remove from stock and allow to cool

For the filo
4 sheets of filo pastry
2 egg yolks

Method
Cut out 24 discs,
Coat 12 of the the discs with egg and top with the other discs, bake until golden brown

For the latte
200g sugar
200ml double cream
100ml water
2 leaves gelatine
4 liquorice straws

Method
put the sugar in the pan with 20ml water
Cook until golden
Remove from the heat and add the rest of the water
Add the gelatine, pour into a shot glass and chill

To serve
Layer the parfait and pastry to build the mille feuille. Put the poached pear and the latte onto the service dish. Pour the cream on top of the latte and add the liquorice straws

Recipe: Mulled Wine Poached Pear

Recipe

250ml mulled wine
1 tbsp honey
1 tbsp orange zest
Juice of 1 orange
4 peeled pears

Method

Pour all of the ingredients into a pan and stir, bring to the boil
Add the pears to the stock and poach them for 25 minutes
Remove the pears and reduce the stock by half.

Serve the pears with the stock and add vanilla mascarpone or ice cream.

Recipe: Northumberland beef, Braised Oxtail crepinette, celeriac puree, roast root vegetables and Veal Jus

 

For the beef

12oz beef fillet

1kg oxtail

750ml Red wine/ brandy

120g caul fat

Plain flour

1 small Celery

300g celeriac

20g butter

Onion

Garlic

150ml milk

2 baby carrots

2 baby turnip 2 baby leek

Seasonal heritage potato

Herbs

Veal stock

Seasoning

For the beef

12oz beef fillet

1kg oxtail

750ml Red wine/ brandy

120g 

1 small Celery

300g celeriac

20g butter

Onion

Garlic

150ml milk

2 baby carrots

2 baby turnip 2 baby leek

Seasonal heritage potato

Herbs

Veal stock

For the beef

12oz beef fillet

1kg oxtail

750ml Red wine/ brandy

120g caul fat

Plain flour

1 small Celery

300g celeriac

20g butter

Onion

Garlic

150ml milk

2 baby carrots

2 baby turnip 2 baby leek

Seasonal heritage potato

Herbs

Veal stock

Seasoning

Seasoning

For the beef

12oz beef fillet

1kg oxtail

750ml Red wine/ brandy

120g caul fat

Plain flour

1 small Celery

300g celeriac

20g butter

Onion

Garlic

150ml milk

2 baby carrots

2 baby turnip 2 baby leek

Seasonal heritage potato

Herbs

Veal stock

Seasoning