GINGER TOFFEE FUDGE BARS

toffee.jpg

Makes 15 

5g root ginger, grated
200g salted butter, softened
200g light brown sugar
180g plain flour
200g condensed milk

Preheat the oven to 180°C/gas mark 4 and grease and line a 24cm x 24cm oven tray. In a large bowl, cream together 100g of the butter and 100g of the light brown sugar. Mix in the flour for 2 mins, until a stiff dough forms. Press the dough down into the tray to cover the bottom, then smooth out with the back of a metal spoon. Score 3 lines across and 5 down with a table knife to make 15 bars. Bake for 15 mins until golden and firm, then allow to cool completely. 

In a saucepan, combine the remaining butter and sugar and melt them gently until the butter is a liquid, without mixing. Then, mix in the condensed milk and turn the heat to medium to high. Cook, stirring occasionally, for 3 mins until the mixture becomes thick. Continue to stir until the colour darkens and the mixture is very thick. This should take approximately 4 mins. Stir in the grated ginger and pour the mixture over the biscuit base. Allow to cool for 15 mins before scoring the toffee into 15 bars. Leave to set for 1 hr, cut into bars and serve.

Other toffee recipes in the Nov/Dec issue: 

PARSNIP YORKSHIRE PUDDINGS

Yorkshire puds.jpg

Makes 2

200g grated parsnip
2 tbsp sunflower oil
4 eggs
120g plain flour
200ml whole milk
salt and black pepper

Preheat the oven to 220°C/gas mark 7. Place 1 tbsp of oil into each of two 20cm round cake tins. Grease the sides of the tins by carefully moving them from side to side. Place them on an oven tray and put in the oven for 10 mins.

In the meantime, whisk the eggs in a large bowl for 2 mins until frothy, then beat in the grated parsnip. Sift in the plain flour, then whisk until thoroughly combined. Gradually add the milk, combined with 80ml of cold water, while whisking continuously. Season with salt and pepper. 

Open the oven and, using an oven glove, pull the shelf out, holding the hot tray in place. Ladle half the mixture into each tin, then carefully return the shelf into the oven. Bake, without opening the door, for 20 mins. Remove from the oven and allow to cool slightly in the tray. Serve, filled with roast chicken and gravy (see onion gravy recipe on next page) and accompanied by vegetables, such as cabbage and carrots.

Other classic Yorkshire pudding recipes in the Nov/Dec issue of Landscape:

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:

Spiced apple chutney

Makes 1.5kg
2.5kg Bramley apples
1 lemon
1.2kg light, soft brown sugar
1 red chilli (optional)
1.2 litres cider vinegar
2 cinnamon sticks
5 star anise
40g fresh root ginger
½ tbsp sea salt
cracked peppercorns

Core and chop the apples into small chunks. Zest and juice the lemon. Place the zest and apple into a large saucepan, stirring in the lemon juice. Add the sugar and 200ml of cold water and stir thoroughly. Heat through, stirring constantly until the sugar has dissolved and the apples are glossy. Trim and half the chilli lengthways. Add the chilli halves, cider vinegar, cinnamon sticks and star anise to the apple mixture. Bring to the boil.

Peel the ginger, then grate into the saucepan. Add the salt and 1 tbsp of roughly cracked peppercorns. Stir thoroughly and simmer for 4 hrs until thick and sticky.

Transfer to sterilised jars. Place a wax disc on top of the chutney and seal with a sterilised lid. Keep in a cool, dark place for 1 month before opening.

Other chutney recipes in our Sept/Oct 2016 issue:

Rosehip and cardamom cake

Serves 8
200g Rosa rugosa rosehips
15-20 cardamom pods, according to taste
zest and juice of 2 oranges
175g golden caster sugar, plus extra for
sprinkling
175g unsalted butter, at room temperature
3 large eggs
175g self raising flour, sifted
½ tsp baking powder

Top and tail the rosehips, and remove seeds. Preheat the oven to 160c/gas mark 3. Grease and line a 900g loaf tin with baking paper. Using the end of a rolling pin, crack the cardamom pods open and remove the seeds from the shells. Set the seed to one side and reserve the shells.
Simmer the rosehips and cardamon shells lightly in the orange juice for 5 mins in a small pan. Turn off the heat and leave to cool. Remove the rosehips and cut into quarters.
In a mixing bowl, cream together the butter and golden caster sugar with the orange zest and cardamom seeds until fluffy. Gradually add the eggs, including a drift of flour with the last egg to prevent the mixture from curdling. Fold in the rest of the flour, with the baking powder, a little at a time.
Fold half the rosehips evenly into the mixture. Spoon the mixture into the tin. Gently push down any hips above the surface.
Bake for 45 mins until a skewer pushed into the cake comes out clean. Remove from oven and scatter the remaining rosehips over the cake. Remove the cardamom shells from the orange juice. Pour the juice, with a final sprinkle of sugar, over the top of the cake. Return to the oven for another 5 mins.

Other rosehip recipes from our Sept/Oct 2014 issue:

• Rosehip muffins
• Rosehip fruit leathers
• Rosehip marmalade

Garlic and Chilli Butternut Squash

Serves 4
1kg butternut squash
1 red onion
2 fat garlic cloves
1 red chilli or 1/4 tsp. red chilli flakes
Few sprigs rosemary
5 tbsp. cold pressed rapeseed oil
Salt and freshly ground black pepper
1 tbsp. pumpkin seeds

Cut the squash half and scoop out the seeds. Cut into long wedges and place in a roasting tin. Peel the onions and slice into very thin wedges. Chop the garlic and chilli. Scatter the onion, garlic and chilli over the squash and add a few rosemary leaves. Drizzle with oil and season with salt and pepper. Roast for 45min–1 hour at 190ºC/380ºF/gas mark 5, until soft. Towards the end of the cooking time toast the pumpkin seeds in the oven for 10min. Serve sprinkled over the roasted squash.

 

Other Pumpkin and Squash recipes include:

• Pumpkin bread
• Pumpkin & pear soup
• Pan fried squash with sage
• Pumpkin and apple mash
• Cheesy squash bake 

Roasted Baby Leeks and Bacon

Serves 4
16 baby leeks
Salt
3 tbsp. oil
16 slices of bacon
3-4 sprigs flat parsley
1-2 garlic cloves
1 organic lemon
1 slice of toast
20g freshly grated parmesan
20g butter

 

 

 

Parboil the leeks for 2-3min in boiling, salted water. Drain and blanch the leeks in cold water, drain again and leave to cool. Grease a baking tray with oil. Wrap a slice of bacon around each leek and lay on the baking tray. Brush each one with oil and bake in a preheated oven (225°C/gas 8) for 8-10min, until the bacon is crispy. Cut the parsley into fine strips. Peel the garlic and put through a press. Wash the lemon in hot water, pat dry and peel off thin strips with a lemon zester. Chop the toast up into croutons and mix with the parsley, garlic, parmesan and half the lemon zest. Sprinkle the croutons over the leeks. Add tiny flecks of butter and roast for a further 10min. Arrange on plates and sprinkle with the remaining lemon.

Other Leek recipes include:

•Leek frittata
•Tarragon chicken casserole
•Mini leek and cheddar quiches
•Mushroom and leek ragout
•Leek and turkey pie
•Leek, potato and stilton soup with croutons
•Salmon fillet with leeks, carrots and couscous
•Braised leeks

Pickled blackberries

Makes 4 jars
1kg ripe blackberries
6 cloves
1 stick of cinnamon
½ tsp ground nutmeg
3 juniper berries
225g golden caster sugar
125ml cider vinegar

Place the sugar and vinegar in a saucepan. Crush the juniper berries between two teaspoons and add to the pan with the spices. Bring to the boil gently, stirring until the sugar has dissolved. Reduce the heat and simmer for 10 mins. Add the blackberries, cover and simmer for a further 10 mins, stirring occasionally. Pour into sterilised preserving jars, seal and allow to cool. Label and store in the refrigerator for at least one week before using.
Served with cold cuts, duck or lamb.

Other blackberry recipes from our Sept/Oct 2015 issue:

• Blackberry and orange crumble bars
• Blackberry swirl cookies
• Blackberry cake
• Blackberry bread and butter pudding
• Blackberry mousse

Chicken, ham and wild mushroom pie

Serves 6
200g chunky wild mushrooms
2 tbsp olive oil
2 red onions, peeled and cut into chunks
2 large leeks, peeledand chopped
2 whole cloves garlic, crushed
850g fillets of chicken thighs, each cut into 4 pieces
400g ham, cut into small pieces
large knob of butter
75g flour (plain or self raising) plus extra for dusting
350ml stock (chicken or vegetable)
350ml milk
2 tsps dried herbs
300g puff pastry, at room temperature  
1 egg, beaten
large handful of fresh parsley

Preheat the oven to 200°C/gas mark 6. Add the oil to a large pan, and fry the onions and leeks for 10 mins. Towards the end of this time, add the garlic. Remove the vegetables from the pan with a slotted spoon and put in the chicken. Season and fry for 5 mins until golden. Add the mushrooms, cook for another 5 mins, then add the ham. Stir then spoon into a 2.5 litre ovenproof pie dish.
Melt the butter in a second pan. Add the flour gradually, stirring all the time. Pour in the stock with the milk, a little at a time. Bring to a rolling boil for 5 mins. Add the dried herbs. Pour the liquid over the chicken, ham and mushrooms and stir everything together.
Dust a surface with flour and roll out the pastry to the shape of the dish, leaving an inch extra around the edges. Cut a small hole in the centre. Brush egg around the rim of the dish, then top with the pastry. Press down the edges to make a seal. Make decorative shapes from the pastry off-cuts and stick to the lid with water. Brush the pastry with egg. Bake the pie for 30 mins, until the pastry is crisp and golden.

Other wild mushroom recipes from our Nov/Dec 2013 issue:

• Wild mushroom soup
• Wild mushroom stew
• Pickled wild mushrooms
• Wild mushroom rolls

Autumn pudding

Serves 6
For the pudding
2 apples or 1 apple and 1 pear
700g plums
finely grated zest and juice of 1 orange
4 tbsp fine shred marmalade
8 slices white bread, 1–2 days old
For the sauce
450g plums
2 tbsp caster sugar
150ml sweet white wine or sherry

To make the pudding, peel, core and chop the apple and pear if using. Stone and roughly chop the plums. Place the fruit in the saucepan and add the orange zest, juice and marmalade. Cook gently for 10-15 mins, stirring occasionally until the fruit is very tender. Allow to cool. Remove the crusts from the bread and use to line a 900ml pudding basin.
Pile all the fruit and the juices into the bread-lined basin and cover the top with bread. Place a plate on top of the bowl and weight down. Place in the refrigerator for at least 4 hours.
Meanwhile, make the plum sauce. Stone and roughly chop the plums. Place in a small pan with the sugar and wine. Bring to the boil then reduce the heat and simmer for 10-15 mins until very soft. Blitz in a food processor or with a stick blender. Keep chilled until required.
To serve, turn the pudding out onto a serving plate and serve with the sauce.

Other harvest feast recipes in our Sept/Oct 2015 issue:

• Chestnut and bacon salad
• Roasted beetroot with soured cream
• Sautéed vegetables in lemon butter
• Slow roast pork with roasted apples and onions

Savoury red pepper scones

Makes 8
2 small red peppers
250g self-raising flour
2 tsp baking powder
½ tsp salt
30g soft brown sugar
55g chilled butter
100ml milk
2 eggs
black pepper

Remove the cores and stalks of the peppers and deseed. Chop the butter into small cubes. In a large bowl combine the flour, baking powder, salt and sugar.
Rub the butter into the dry ingredients.
Add the peppers and season with black pepper. In a jug, beat one of the eggs together with the milk. Slowly add the milk mixture to the bowl, stirring with a wooden spoon. Knead the mixture into a firm dough for 5 mins. Divide into eight and form into round cakes on a floured surface.
Place the buns approximately 4cm away from each other on a greased and lined tray. Beat the second egg and brush over the scones. Bake in a preheated oven at 220°C/gas mark 7 for 12 mins until slightly golden. Remove from the oven and allow to cool on a rack.
Serve with butter and a dollop of the chilli jam.

Other red pepper recipes in our Sept/Oct 2015 issue:

• Baked eggs in peppers
• Red pepper cake
• Red pepper and chilli jam
• Roast pepper salad
• Red pepper salad

Buckinghamshire bacon badger

Serves 8-10
400g bacon lardons
2 Maris Piper potatoes
1 large onion
200g self-raising flour
90g shredded beef suet
1 handful each of fresh parsley, sage and thyme
1 tbsp milk
black pepper
kitchen string

In a frying pan, dry fry the bacon lardons for 10 mins until crispy. Remove with a slotted spoon onto a plate lined with kitchen roll, and leave to cool. Slice the potato into thin, small batons, and chop onion finely.
Sift the flour into a mixing bowl, mix in the suet and season with pepper. Add 100ml cold water to the mixture very gradually, mixing well as you go, until it is a sticky dough.
On a clean, floured surface, roll the pastry out to A4, then transfer to a greased piece of greaseproof paper, 10cm larger than the pastry. Sprinkle with the cooled lardons, onion and potato, then chop the parsley, sage and thyme and sprinkle on top. Roll up into a long log, sealing at the ends, then wrap in the greaseproof paper. Wrap this again in a clean tea towel and tie up the ends with kitchen string. Steam over a large saucepan of boiling water in a steamer or metal colander for 1 hour and 30 mins.
Unwrap the roll from the tea towel and the paper, then and transfer to a greased flat baking tin. Brush the milk over the pastry and bake in a preheated oven at 180°C/gas mark 4 for 25 mins. Serve with salad and pickles.

Other regional pie and pastry recipes in our Sept/Oct 2015 issue:

• Parys pastie
• Shropshire fidget pie
• Forfar bridie
• Scotch pie

Pork pie

Serves 8
500g minced pork
250g diced pork
75g bacon, chopped
1 onion, finely chopped
1 tsp. dried sage
Salt and freshly ground black pepper
Freshly grated nutmeg
450g strong plain white flour, plus a little extra for dusting
170g lard, cut into small pieces
1 free-range egg yolk

Place the pork in a mixing bowl. Add the bacon, onion, sage and season with salt, pepper and grated nutmeg and mix well.
To make the pastry, sift the flour into a bowl and add a good pinch of salt. Place the lard in a small saucepan with 150ml water.  Heat gently and when the fat has completely melted, turn up the heat to bring it just up to the boil, then pour it  on to the flour and, using a wooden spoon, mix everything together. 
Turn the dough out on to a surface and knead very lightly and briefly. Working quickly so that the pastry remains warm, roll out two-thirds of the dough between 2 sheets of non-stick baking parchment, to a large circle and use to line an 18cm-deep round cake tin. If the pastry breaks, simply press it back together, patching up as required. Spoon the pork filling into the lined tin, and then roll out the remaining pastry to form a lid. Brush the edge of the pie with beaten egg yolk, place the lid on top and crimp the edges together with your fingertips to seal. Brush the egg over the top of the pie to glaze, before making a hole in the centre to allow the steam to escape. Bake in a preheated oven 180ºC/gas mark 4 for 1 hour 30min. Serve hot or cold.


Other pork recipes include:

• Stuffed pork shoulder
• Roast pork belly with lentils
• Marmalade pork steaks
• Breaded apple pork

Irish Soda Bread

Makes one loaf
222g wholemeal flour
225g strong white flour
1 tsp. salt
1 tbsp. sugar
2 tsp. bicarbonate of soda
60g butter
300ml buttermilk + 1 to 3 tbsp. buttermilk
Flour for kneading
Baking parchment 

Sieve the wholemeal flour. Set aside half the bran that collects in the sieve, but add the other half back. Mix the sieved wholemeal, white flour, salt, sugar, and bicarbonate of soda together. Add the butter and rub into the mixture until it resembles fine crumbs. Add the 300ml of buttermilk and knead to a smooth dough. Add more if it is too dry. Shape the dough into a round loaf and put it on to a baking tray lined with parchment. Using a floured knife, make a cross 1-2cm deep in the centre of the loaf. Press the slits with the floured handle of a mixing spoon. Sprinkle with water and the bran saved from sieving. Bake on the second lowest shelf in a pre-heated oven (200◦C/gas 6) for 30-40min.

Other bread recipes include:

  • Ciabatta
  • Welsh bara brith
  • Cottage loaf
  • Snail-shape bread rolls
  • Brioche plait
     

All bread recipes are available in our Sep/Oct 2012 issue.

    Chestnut and bacon salad

    Serves 6
    12 thin rashers dry cure streaky bacon
    175g cooked chestnuts
    3 slices crusty bread
    6 tbsp cold pressed rapeseed oil
    70g rocket
    1 carrot
    1 green eating apple
    1 small red onion
    2 tbsp cider vinegar
    1 tsp wholegrain mustard

    Place the bacon on a baking tray and cook in a preheated oven 200°C/gas mark 6 for 10 mins until crispy. Transfer to a plate and allow to cool. Cut the bread into cubes and scatter onto the tray the bacon was cooked on. Toss in the fat from the bacon.
    Drizzle with 2 tbsp of oil, then season lightly with salt and pepper. Bake for 12-15 mins until the bread is browned and crisp. Place on kitchen paper and leave to cool.
    Meanwhile, put the rocket leaves in a bowl. Add the chestnuts, while breaking them into pieces. Trim the carrot and shave into ribbons with a potato peeler. Add to the bowl with the thinly sliced red onion. Just before serving, core and thinly slice the apple and add to the bowl.
    In a small bowl, whisk together the remaining oil, vinegar and mustard with a little seasoning. Pour over the ingredients in the bowl and toss to combine. Add the toasted bread cubes. Divide equally between 6 serving plates. Top each salad with the crispy bacon rashers broken in half. Serve immediately.

    Other harvest feast recipes from our Sept/Oct 2014 issue:

    • Roasted beetroot with soured cream
    • Sauteeed vegetables in lemon butter
    • Slow roast pork with roasted apples and onions
    • Autumn pudding

    Every issue of LandScape magazine features a range of delicious seasonal recipes - click here to subscribe.

    Toffee Apples

    Makes 6
    6 apples
    225g brown sugar
    110ml water
    30g butter
    2 tbsp. golden syrup
    4 tbsp. finely chopped mixed nuts,  such as walnuts, hazelnuts and almonds
    6 wooden sticks
    Baking parchment

    Wash apples and remove stalks. Stick a wooden stick halfway through each apple, from the top. Dissolve the sugar in 110ml water in a pan over low heat. Add the butter and golden syrup and boil. Keep cooking, without stirring, until the toffee mixture has reached 170°C (using a sugar thermometer). Check regularly as the mixture will thicken quite rapidly. Remove the pan from the hob and stir in the nuts. Quickly and carefully dip each apple into the mixture, so it is completely coated. Remove on to baking parchment and let them set.

    Other apple recipes in our Sept/Oct 2012 issue include:

    • Apple and Blackberry Lattice Tart
    • Apple and Almond cake
    • Toad in the hole with apple
    • Pork cutlet with apple mash
    • Traditional spiced apple sauce
    • Dried apple rings
    • Apple crumble pie
    • Apple mulled wine

    Every issue of LandScape magazine features a range of delicious seasonal recipes - click here to subscribe.