Scotch eggs

 

Serves 6

9 large eggs
600g finely minced pork or sausagemeat
225g golden breadcrumbs
large bowl ice-cold water
1 tbsp freshly chopped parsley
2 tbsp chives, snipped, plus extra to garnish
1.5 litres vegetable oil, for deep-frying
salt and pepper

Cook six of the eggs in boiling water for 7 mins. Drain, then refresh in the iced water. Once cool enough to handle, peel, and pat dry with kitchen paper.

In a large mixing bowl, mix the meat with 1 egg, 2 tbsp of the breadcrumbs, the herbs and plenty of seasoning until thoroughly combined.

Divide the mixture into six, and wrap around the boiled eggs, forming them into balls. Beat the remaining eggs in a shallow dish with some seasoning, and dip the sausage balls in the egg mix to coat. In another shallow bowl, coat the balls in the remaining breadcrumbs. Chill until needed.

Heat the oil in a large, heavy-based saucepan to 180°C, using a thermometer to accurately gauge the temperature.

Deep-fry the Scotch eggs, three at a time, for 4-5 mins until golden brown and crisp. Remove to a plate lined with kitchen paper to drain. Cut in half, and serve with a garnish of snipped chives.

Other picnic recipes in the Jul/Aug issue of LandScape include:

  • Stuffed picnic bread wreath
  • Salad served in preserving jars
  • Fig tarts
  • Cornish Brie and pickles
  • Berry lattice tart
  • Peaches baked in dough

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Strawberry and cream jellies

Jelly recipes LandScape magazine Jul/Aug 2-17

Makes approximately 4 x 250ml desserts

1kg strawberries, hulled, plus 4, including stalks, for decoration
350ml whipping cream
9 sheets of gelatine
4 tbsp caster sugar

Blend the strawberries together in a food processor until a smooth puree. Drain the juice into a small saucepan through a sieve, stirring the pulp to extract the liquid. Transfer the strawberry pulp into a separate saucepan and set aside. 

Add enough cold water to the strawberry juice to make the liquid up to 480ml in total. Warm 240ml of this juice mixture with half of the sugar for 3 mins, until the sugar has dissolved and the mixture thickens slightly. Allow to cool a little.

Place seven of the gelatine sheets in a small bowl of cold water and leave to stand for 5 mins. Drain and squeeze excess water from the sheets, then add two to the thickened mixture. Divide this between four serving glasses and freeze for 30 mins.

Bring the pan of strawberry pulp to a simmer on the hob, stirring. Simmer for
1 min, then allow to cool slightly. Add the remaining soaked gelatine sheets to the pulp and stir.

In a large bowl, whisk 250ml of the cream for 4 mins, until soft peaks form. Mix a third of the pulp into the cream and stir thoroughly. Add a layer of the pulp to the glasses, using half of the mixture. Follow with a layer of strawberry cream, using half of the cream mixture. Freeze until needed.

Heat the remaining strawberry juice mixture and remaining sugar for 3 mins, until warm. Place the remaining two sheets of gelatine in cold water to soak for 5 mins. Allow the strawberry juice mixture to cool slightly, then add the softened gelatine, after draining and squeezing out the excess water. Stir, then divide between the glasses. Return them to the freezer for 30 mins.

Add a layer of the remaining strawberry pulp on top of the jelly layers and smooth over with the back of a metal spoon which has been dipped in boiling water. Do the same with a layer of the cream mixture. Whisk the remaining 100ml of cream into soft peaks and layer on top of each jar. Allow to chill for 2 hrs. Add a single strawberry to the top of each before serving.

Other jelly recipes in the July/August issues of LandScape

  • Raspberry jelly
  • Fruity yogurt jelly
  • Elderflower jellies
  • Dandelion and burdock and ice cream jelly
  • Strawberry and mint fizz jellies

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BRIGHTON BUTTONS

Brighton Buttons: a regional biscuit recipe for spring

Makes 12

100g unsalted butter, plus extra for greasing
50g icing sugar, plus extra to dust
zest of 2 oranges
100g plain flour
60g thick apricot jam

Preheat the oven to 190°C/gas mark 5 and grease a large, flat baking tray. In a large mixing bowl, gently cream together the butter and icing sugar until smooth and thick. This will take approximately 5 mins. Stir the orange zest into the mixing bowl, then sift in the flour. Mix together thoroughly until a thick consistency is achieved.

Transfer the mixture to a piping bag fitted with a medium nozzle. Pipe thumb-sized mounds onto the tray, spaced 4cm apart. Bake for 15 mins, until golden.

After leaving to stand for 5 mins, transfer the biscuits to a wire rack. When completely cool, sandwich pairs of the biscuits together with a teaspoon of jam, dust with icing sugar, and serve.

Other regional biscuit recipes in the Spring 2017 issue: 

  • Maidstone biscuits
  • Shrewsbury biscuits
  • Goosnargh cakes
  • Bosworth Jumbles
  • Cornish ginger fairings

    For back issues click here, or to subscribe to LandScape click here.

 

 

Crab and asparagus salad

LandScape magazine recipe for crab and asparagus salad Spring 2017

Serves 8
3 prepared crabs
750g asparagus spears, finely sliced lengthways
2 lemons
50g fresh mint
sea salt and black pepper
3 tbsp olive oil
1 tsp honey
240g radishes, sliced

Zest and juice the lemons into a large bowl. With a small knife, cut away any segments left inside the skins and add to the juice. Reserve some mint for garnish, then chop the rest very finely. Add it to the bowl and season with the salt and pepper. Mix in the olive oil and honey, and chill.

Arrange the sliced asparagus and radishes between six plates, then add the crab. Pour over the lemon and mint dressing, garnish, and serve.

Other spring feast recipes in the Spring 2017 issue:

  • Roast pork shoulder with perfect crackling
  • Apple sauce
  • Spinach and spring onions
  • Pan-fried broccoli and nuts
  • Lemon roasted new potatoes with sorrel
  • Rhubarb and orange trifle

For back issues click here, or to subscribe to LandScape click here.

Welsh cakes

Welsh cakes recipe LandScape magazine Mar/Apr17

Makes 30
250g plain flour, plus
extra to dust
100g caster sugar, plus extra to sprinkle
1 tsp mixed spice
100g currants
½ tsp baking powder
pinch of sea salt
100g chilled unsalted butter, cubed, plus extra for frying
1 egg
milk

Combine the flour, sugar, mixed spice, currants, baking powder and salt in a mixing bowl. Add the butter cubes and rub into the dry ingredients with fingers and thumbs until integrated. Beat the egg in a small bowl and stir it into the flour and butter mixture. Gradually add sufficient milk to bring the mixture together by hand until it forms a dough.

On a surface lightly dusted with flour, roll out the dough to 2cm deep. Cut out rounds with an 8cm cutter. 

Heat 1 tsp of butter in a frying pan. Fry the cakes for 4-6 mins, turning over once, until golden. Dust with sugar and serve warm with butter.

Other classic Welsh recipes in the Mar/Apr 2017 issue of LandScape:

  • Welsh onion cake
  • Lamb cawl
  • Laverbread with bacon and poached egg
  • Welsh crempog
  • Welsh dripping cake

For back issues click here, or to subscribe to LandScape click here.

Savoury bread and butter pudding

Savoury bread and butter pudding recipe LandScape magazine Mar/Apr17

Serves 4
800g white bloomer, sliced medium thick
50g butter
2 tbsp plain flour
100ml white wine
500ml milk
280g Cornish brie,
roughly sliced
black pepper
1 tbsp freshly grated nutmeg
100g Cheddar

Preheat the oven to 190°C/gas mark 5. In a large saucepan, melt the butter and mix in the flour. Heat, stirring, for 1 min. Stir in the white wine gradually, then the milk. Bring to a boil, stirring until smooth. Keeping on a simmer, add the brie to the pan, before seasoning with pepper and half of the nutmeg. Stir until the cheese has melted. Set aside.

Pour a quarter of the cheese sauce into a large ovenproof dish and layer with a quarter of the bread. Pour over another quarter of the sauce, and layer with the bread, continuing until the layers reach the top of the dish. Grate the Cheddar over the top and sprinkle with the remaining nutmeg. Bake for 15-20 mins, until golden.

Other leftover bread recipes in the Mar/Apr 2017 issue:

  • Mini apple Charlottes
  • Chocolate bread trifle
  • Glamorgan sausages
  • Herby bread puffs
  • Gyngerbrede
  • Exeter pudding

For back issues click here, or to subscribe to LandScape click here.

Stilton bread

Stilton bread recipe LandScape magazine

Serves 10
200g Stilton cheese, broken into small pieces
500g strong white bread flour
7g sachet fast-action yeast
25g olive oil, plus extra for greasing
30g flat leaf parsley, finely chopped
black pepper

In a large bowl, mix the flour, yeast and olive oil. Stir in 300ml of lukewarm water and mix into a dough. Tip onto a lightly floured surface and knead for 10 mins. Place in a clean mixing bowl and cover with oiled cling film and a warm, damp tea towel, then place in a warm place to rise for 1 hr.

Knead the parsley and a sprinkle of black pepper into the dough. On a lightly floured surface, shape the dough into an oval. With a sharp knife, cut twice, making three long strips, from the top to the bottom, then roll them individually in flour. Press the Stilton onto the inner sides of the strips, holding a third of the cheese back. From the top, plait the strips and tuck in the ends. Scatter the remaining Stilton over the bread, making sure it gets into the folds of the plait.

Grease a large, flat tray with oil and transfer the loaf to it, using a long spatula. Cover with oiled cling film and leave in a warm place for 20 mins. Preheat the oven to 190°C/gas mark 5. Bake the loaf for 20 mins until hard when tapped. Serve.

Other Stilton recipes in our Jan/Feb 2017 issue:

Mince and potatoes

Mince and potatoes recipe LandScape magazine

Serves 4
750g beef mince
650g King Edward potatoes, cubed
1 tbsp rapeseed oil
1 red onion, sliced
2 tbsp cornflour
2 tbsp oats
400ml beef stock
salt and black pepper
300g baby carrots
fresh curly parsley, for garnish

In a large saucepan, heat the oil and fry the onion for 3 mins, stirring almost constantly. Add the mince and fry for 8 mins, stirring occasionally. Add the cornflour and stir for a further minute. Add the oats and beef stock, then combine, season and add the carrots. Simmer for 20 mins, stirring occasionally.

Place the potato cubes in a large pan of cold water. Bring to the boil and cook for 15 mins. Drain the potatoes and serve with the mince, garnished with parsley.

Other mince recipes in our Jan/Feb 2017 issue:

  • Cottage pie with parsnip mash
  • Mince flan
  • Mince bread balls
  • Turkey and bacon pies
  • Mini shepherd’s pies
  • Haslet

For back issues click here, or to subscribe to LandScape click here.

Lemon curd

Makes 600g
zest and juice of 6 unwaxed lemons
400g caster sugar
4 eggs, plus 1 egg yolk
200g butter

Place the zest and lemon juice into a saucepan, then whisk in the sugar and eggs. Place on a medium heat and continue to whisk for 5 mins. Turn up the heat to high and whisk for 3-5 mins, until thick and glossy. Stir in the butter and allow to cool.

Transfer to sterilised jars and seal with wax discs, before covering with sterilised lids. Store in a dark, cool place for up to three months. Once opened, keep in the fridge and eat within a week.

Other lemon recipes in our Jan/Feb 2017 issue:

Chocolate nut clusters

Christmas chocolate nut clusters recipe from LandScape magazine

Makes approx 40
300g roughly crushed hazelnuts
250g double cream
400g dark chocolate
icing sugar, to dust

Place the cream in a saucepan and bring to the boil. Grate half of the chocolate into a mixing bowl and pour the cream over it. Mix thoroughly and stir in half of the crushed hazelnuts. Allow to cool, then with hands dusted with icing sugar, scoop a rounded teaspoon of the set mixture out and roll into a ball. Place on a plate and continue until all of the mixture is used. Chill for 1 hr.

Place the remaining crushed hazelnuts on a large plate and have an extra plate handy. Break up the remaining chocolate into a heat-proof bowl. Place the bowl over a pan of gently simmering water, taking care not to let the bowl touch the water. Stir occasionally until melted. Remove from the heat and stir until smooth, then dip each ball into the chocolate, to cover completely, using two teaspoons. Place on the plate of nuts and roll around to cover. Transfer to the extra plate. Repeat with all the balls. Chill for 1 hr, then serve.

Other nut sweet recipes in the Christmas 2016 issue:

  • Hazelnut caramels
  • Fruit and nut fudge squares
  • Peanut brittle
  • Sugared almonds
  • Walnut meringues

For back issues click here, or to subscribe to LandScape click here.

 

Vegetable wreath

Festive vegetable wreath recipe from LandScape magazine

Serves 8
200g baby carrots
2 red peppers
200g button mushrooms
150g cranberries
150g pinenuts
100g ready-roasted chestnuts
1 tbsp rapeseed oil
sea salt and black pepper
350g crusty white bread
1 garlic clove
150g spinach
1 orange
2 tbsp brandy
1 tsp cinnamon
1 sprig of rosemary,
plus extra for garnish
1kg ready-made
puff pastry
1 egg
cranberry sauce, to serve

Preheat the oven to 190°C/gas mark 5. Slice the carrots in half and deseed and halve the peppers, then place on a roasting tin. Add the mushrooms, cranberries, pinenuts and chestnuts. Coat with the oil, season with salt and pepper, and roast for 15 mins.

In the meantime, in a food processor blitz the bread with the garlic clove to make large-sized breadcrumbs and then transfer to a large bowl.

Add the spinach and zest in the orange peel, then sprinkle with the brandy and 100ml of boiling water. Mix thoroughly, then stir the roast vegetables and cinnamon into the breadcrumbs and set aside. Chop the rosemary and add it to the mixture. Turn the oven to 200°C/gas mark 6.

On a lightly floured surface, push the two pastry blocks together to form one block and roll out to approximately 45cm squared. Transfer to a piece of baking paper. Gently mark two concentric circles, the inner 18cm in diameter, the outer 28cm, in the pastry. The filling will sit in the ring between the two circles. Cut curved lines, from the edge of the outer circle to edge of the rectangle. Then cut lines going from the inside of the inner circle through the centre point to the other side, creating segments.

How to score the pastry for vegetable wreath recipe from LandScape magazine Christmas issue

Fill the circular rim with the stuffing mixture then start folding over the outer and inner strips. Wrap around each other to meet in the middle, trimming any excess pastry not needed at the ends and occasionally cutting away the strips to make room.

Beat the egg and brush all the pastry with it to glaze. Transfer, using the baking paper to support the wreath, to a large baking tray. Bake for 20 mins, covering with tin foil if it becomes too golden. Transfer to a serving dish and serve with the extra rosemary and cranberry sauce.

Other festive dishes in our Christmas 2016 issue:

  • Roast turkey with pears and cranberries
  • Cranberry turkey gravy
  • Bacon and thyme roast potatoes
  • Parsnip, swede and horseradish mash
  • Brussels sprouts in a Clementine and honey sauce
  • Cranberry sauce
  • Chocolate yule log

For back issues click here, or to subscribe to LandScape click here.

Chocolate Christmas tree

Serves 10
200g dark chocolate drops
600g plain flour, plus extra for dusting
100g caster sugar, plus extra to sprinkle
1 tsp salt
30g dried yeast
125g milk
3 eggs
100g butter, softened

Place the flour in a large bowl and mix in the sugar and salt. Make a well in the middle and pour in the yeast. Heat the milk in a plastic jug in the microwave for 20 secs, then beat in the eggs. Add the milk and egg liquid to the well, then mix together with a fork, until it comes together to form a dough. Dust a clean work surface with flour and knead the dough for 10 mins. Then knead in 80g of the butter, a bit at a time. Place the dough into a clean bowl covered with cling film and a tea towel. Leave in a warm place to rise for at least 3 hrs.

Knock back the dough by pushing the air out with a fist. Place it on a work surface and divide into three equal-sized balls. Roll each dough ball to a rectangle, measuring 30 x 40cm, then place one on a large sheet of baking paper. Scatter with half the chocolate drops and cover with the second piece of dough, then scatter the remaining chocolate drops over, followed by the last piece of dough. Lightly mark out a central tube for the tree trunk, then cut a triangle from the top middle to the opposite far corners. Make two incisions about 4cm up in the middle of the bottom, to make the bottom tree trunk. From the top to the bottom, on each side, cut strips coming away from the middle trunk, cutting further in higher up the tree. Transfer to a baking tray and twist each strip to form a spiral pattern. Cover with a clean tea towel and put in a warm place to rise for 15 mins. Preheat the oven to 190°C/gas mark 5.

Melt the remaining butter and brush it over the bread. Bake for 15-20 mins, until golden and risen. Sprinkle with sugar and serve.

Other breakfast dishes in our Christmas 2016 issue:

  • Rich scrambled eggs and smoked salmon
  • Cranberry and orange sparkler
  • Christmas pancakes
  • Kipper kedgeree
  • Sticky cranberry sausage sandwich
  • Trio of mushrooms on toast

For back issues click here, or to subscribe to LandScape click here.

Smoked salmon and watercress mousse

Serves 6
6 leaves gelatine
100g watercress
4 spring onions
200g cold smoked salmon
2 teaspoons lemon juice
6-8 sprigs of fresh dill
400 ml double cream
Pinch cayenne pepper
2 free-range egg whites
Salt and freshly ground black pepper

Put the gelatine leaves into cold water for 10 min.
Finely chop the watercress and spring onions, and place in a bowl. Cut the tops off the dill sprigs and set aside for decoration. In a another bowl, thoroughly blend together the smoked salmon, lemon juice, the remainder of the dill and 4 tbsp. of the double cream, then add the cayenne pepper.
In a separate bowl, whip the cream until it stands in soft peaks and fold half into the salmon mixture and half into the watercress. Season the watercress mixture with salt and pepper. Remove the soaked gelatine leaves from the cold water and place in a small bowl with 2 tbsp. cold water. Place over a pan of gently simmering water and heat until the gelatine dissolves. Stir half the gelatine mixture into the salmon and half into the watercress. Whisk the egg whites and fold into the salmon mixture. Divide the smoked salmon mixture equally between 6 glasses, then top with watercress mousse. Chill in the refrigerator for 2 hours until set. Serve decorated with the dill tops.

Other smoked fish starter recipes in our Christmas 2013 issue:
• Smoked mackerel pate in sourdough croustades
• Smoked haddock soufflé on creamed spinach

Kitchen UTENSILS to help you 

Mincemeat Christmas trees

Makes approximately 12,
depending on size of cutter

150g plain flour
150g self raising flour
2 tbsp. icing sugar
150g butter, cubed
150g mincemeat
1 free-range egg
Caster sugar, to sprinkle

Sieve the flours and icing sugar into a large bowl, add the butter and rub the mixture with your fingers until it forms fine breadcrumbs. Separate the egg and add the yolk to the bowl with enough water to mix to a dough. Allow to rest in the refrigerator for 15 min. Roll out half the pastry and cut out Christmas tree shapes with a large cookie cutter and place, well spaced, on lightly greased baking sheets. Roll out the remaining pastry and cut the same amount of shapes.
Brush the pastry shapes on the baking sheet all over with beaten egg white and place a lolly stick on top of the pastry at the base of the tree. Press down lightly. Put a spoonful of mincemeat into the centre of each and cover with another piece of pastry, gently easing over the filling and pressing down the edges well to seal in the mincemeat. Press the top pastry down gently over the lolly stick so that it is secured in place.
Prick the pastry with a fork. Brush the tops with beaten egg white and sprinkle with caster sugar. Bake in a preheated oven 200C/gas mark 6 for 12–15 min until golden. Transfer to a wire rack and cool.

 


• Mincemeat meringue pie
• Filo stars
• Orange and mincemeat pudding
• Christmas wreath
• Homemade mincemeat
 

Kitchen Utensils to help you  

Ultimate Christmas pudding

A festive tradition

Bursting with flavour, Christmas pudding can be made approximately a month before the big day. Traditionally it is prepared on Stir-up Sunday, which in 2016 falls on 20 November. The phrase comes from the 1549 Book of Common Prayer. The collect for the Sunday before Advent starts: "Stir up, we beseech thee, O Lord…" It was suggested this reminded people it was time to make the festive pudding.

Ultimate Christmas pudding recipe from LandScape magazine Nov/Dec 2016 issue.

Serves 12
900g dried fruit, such as cranberries, apricot and figs
150g mixed nuts, such as Brazil nuts and hazelnuts
100g mixed peel
200ml brandy or whisky, plus extra for feeding
200g vegetable suet
100g self-raising flour
1 tbsp freshly grated nutmeg
4 tsp mixed spice
150g breadcrumbs
50g ground almonds
450g dark soft brown sugar
4 eggs
1 orange, halved
butter, to grease

Place the dried fruit, nuts and mixed peel in a large bowl and add the alcohol. Give the mix a thorough stir to combine, and leave to soak for at least 1 hr.

In a separate bowl, mix the suet, flour, nutmeg, mixed spice, breadcrumbs, ground almonds and sugar. Beat the eggs in another bowl and add to the dry ingredients. Mix thoroughly.

Add the fruit and brandy to the mixture, and zest the orange into it. Juice the orange and pour it into the bowl, adding the flesh by hollowing out the orange halves with a teaspoon. Mix together thoroughly. This is the time when, traditionally, the pudding would be passed around the whole family, for each member to have a stir. 

Grease a 1.7 litre pudding basin with the butter. Fill the basin with the mixture and flatten down. Cut a circle of baking paper to fit the top of the pudding and place on the top.

Tightly cover with a circle of tin foil 5cm bigger than the top of the basin. Place a similar size circle of muslin cloth over the tin foil. Secure both layers with a length of string wrapped twice around the circumference of the bowl. Fasten with a tight knot. Place a very large saucepan on the hob and put the basin inside. Fill the pan with boiling water and steam the pudding on a medium heat for 5 hrs.

Allow to cool completely, then remove the muslin and foil. The pudding should be cooked through and firm. Using a skewer, make several holes in the pudding and pour in 1 tbsp of the extra brandy or whisky. Cover with a new circle of baking paper and a double layer of muslin and tie with string. Keep in a cool, dark place until Christmas Day, removing the muslin and feeding with 1 tbsp brandy every week.

To cook on the day, steam on a medium heat for 2 hrs, making sure the pudding is piping hot throughout before serving.

For back issues click here, or to subscribe to LandScape click here.

Lamb scrag cobbler

Lamb scrag cobbler recipe from LandScape slow-cooked meats

Serves 6
1kg lamb scrag
210g chilled butter
1 tbsp rapeseed oil
2 onions, finely chopped
1 garlic clove, finely chopped
2 tbsp cornflour
350ml white wine
200ml vegetable stock
1 head of broccoli, chopped
½ celeriac, cubed
1 tbsp capers
Sprig of mint and thyme, plus extra to garnish
20g fresh flat-leaf parsley, chopped
1 Jerusalem artichoke, grated
350g self-raising flour, plus extra to dust
zest of 1 lemon
2 eggs
sea salt and black pepper

Preheat the oven to 180°C/gas mark 4. Place 10g of the butter and the oil in a large heat- and ovenproof casserole dish and heat until sizzling. Add the lamb scrag, browning on each side for 5 mins, then transfer to a plate. This may have to be done in batches, depending on the size of the dish.

Sauté the onion and garlic in the dish for 10 mins, stirring until soft and translucent. Mix in the cornflour and stir in the wine gradually, followed by the stock. Add the lamb scrag and bring to the boil.

Add the pieces of broccoli and celeriac cubes to the dish with the capers and 1 sprig of the thyme. Season with pepper, and cover with a lid. Cook in the oven for 3 hrs.

Place the remaining herbs and grated artichoke in a mixing bowl with the flour. Add the lemon zest and grate in the remaining butter. Season with salt and pepper, then beat 1 egg in a small bowl. Stir the egg and 2 tbsp cold water gradually into the flour mixture until it forms a thick dough. On a surface dusted with flour, roll out the dough to approximately A4 size, then cut out rounds with a 30mm pastry cutter. Place on a cling-filmed plate and cover with more cling film. Chill until needed.

Remove the casserole, and turn the oven up to 190°C/gas mark 5. Push the scrag ends to the middle of the dish, removing any bones if the meat has fallen off. Place the cobbler rounds in the pot, around the sides.

Beat the remaining egg in a small bowl and brush the cobblers with it. Return the dish to the oven, uncovered, and cook for a further 20-25 mins. Serve garnished with herbs.

Other slow cooked meat recipes in our Nov/Dec 2016 issue:

  • Braised lamb shanks
  • Slow-cooked barbecued pork ribs
  • Pig cheek stew
  • Slow-cooked ham hock
  • Pot roast beef brisket with beetroot, swede and whisky

For back issues click here, or to subscribe to LandScape click here.

Quince pancakes

Quince pancakes with quince syrup and sour cream recipe

Makes 14
1 quince, cored and chopped
juice of ½ lemon
50g sugar
110g plain flour
1 tsp bicarbonate of soda
2 eggs
pinch of salt
200ml sour cream, plus extra to serve
50g butter

Place the quince in a saucepan and add the lemon juice. Cover with cold water and add the sugar. Simmer for 40 mins, until soft. Drain, reserving the syrup for later, and place the quince in a bowl. Purée the fruit with a hand blender or in a food processor, then add the flour, soda, eggs, salt and sour cream. Whisk together thoroughly.

In a frying pan, melt the butter and add it to the mixture. When the pan is sizzling hot, add several 2 tbsp measures of the mixture to the pan, a little apart. Fry for 1-2 mins, then turn over and cook for a further minute. This may have to be done in batches, depending on the size of the pan. Serve with the reserved syrup poured over and the extra sour cream.

Other quince recipes in our Nov/Dec 2016 issue:

  • Braised quince and chicken
  • Quince sponge pots
  • Quince paste
  • Quince tart
  • Roast quince

For back issues click here, or to subscribe to LandScape click here.

Pear and blackberry cake

Serves 6-8
2 small firm, ripe pears
1 tsp. lemon juice
1 piece stem ginger,
finely chopped
150g softened butter
150g light muscovado sugar
3 free-range eggs
200g self-raising flour
150g blackberries
icing sugar to dust

 

 

 

Peel, core and dice the pears. Toss in the lemon juice and set aside. Beat the butter and sugar together until light and fluffy.
Add the eggs one at a time and beat well after each addition, adding 1tbsp of flour with the last egg. Sift the remaining flour into the bowl and fold in. Add the diced pears and sliced ginger and fold in.
Spoon into a greased 20cm-deep round cake tin and level the top. Arrange the blackberries on top of the cake and gently push a little way into the batter. Bake at 180ºC/gas mark 4 for 50–60min or until a skewer inserted into the centre of the cake comes out clean.
Allow to cool in the tin for 5min. Transfer to a wire rack to cool completely and serve cold, dusted with icing sugar.

 

Other fruits of the harvest recipes in our Sept/Oct 2013 issue:

• Upside down plum tart
• Rich rice pudding with plum compote
• Toffee pears
• Plum and port ice cream
• Blackberry omelette

For back issues click here, or to subscribe to LandScape click here.

Apple crumble and custard tray bake

Serves 15
1.4kg apples
400g soft brown sugar
400g unsalted butter
500g plain flour
200ml custard
1 lemon
icing sugar, to dust

Preheat the oven to 180°C/gas mark 4. Core and thickly slice the apples and place in a saucepan with the juice of the lemon, 200ml cold water and 100g sugar. Simmer for 12 mins, stirring occasionally, until the apples are just soft. Drain and set the pan aside.

Using the fingertips, rub the butter into the remaining sugar and flour in a large bowl. Press two-thirds of it into a greased and lined 23 x 30cm deep tray, then stir the remainder into the apple mixture roughly and pour on top. Mix in the custard in swirls and bake in the preheated oven for 30 mins. Remove and leave to cool in the tray. Once cool, dust the tray bake with icing sugar, cut into 15 squares and serve.

Other tray bake recipes in our Sept/Oct 2016 issue:

Spatchcock duck with squash wedges

Serves 4
1 x 2kg whole duck
1 butternut squash
1 tbsp juniper berries
300g blackberries
3 oranges
150ml red wine
2 tbsp caster sugar
2 tbsp chopped flat-leaf parsley
2 tbsp olive oil or duck fat
2 tbsp honey
1 tsp dried thyme
sea salt and black pepper

Preheat the oven to 180°C/gas mark 4. Place the duck on a chopping board, breast-side down. Remove the backbone by cutting around it, then flatten the bird by pushing down on the sides. Turn over and flatten the other side. Place in a roasting tin and season with crushed juniper berries, salt and pepper. Roast in the oven for 1 hr.

In the meantime, combine the blackberries, the juice of 1 orange and red wine in a small pan and add the sugar. Bring to the boil, then add the parsley and season with pepper. Simmer for 10 mins until reduced and sticky. Cover the duck with the blackberry mixture, then cut the remaining oranges into quarters and add to the tin. Roast for a further 30 mins, then rest for 10 mins, covered with tin foil.

While the duck is roasting, chop the butternut squash into wedges and place in a saucepan of boiling water. Simmer for 10 mins, then refresh with cold water. Coat the butternut squash with the oil or duck fat and the honey in a roasting tin. Season with pepper and sprinkle with thyme. Turning the oven down to 200°C/gas mark 6 as they go in, roast for 10 mins until golden and fluffy. Serve with the duck.

Other duck recipes in our Sept/Oct 2016 issue: