Strawberry Pavlova

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Strawberry Pavlova

This gorgeous dessert was allegedly first made in Australia in 1935 for the Russian dancer Anna Pavlova. This version has a twist by adding framboise to the strawberries and introducing crème fraîche to the whipped cream to reduce the richness of the cream.

Strawberry Pavlova

6 –8 servings
  • Preparation time: 30 minutes
  • Cooking time: 1 hour 15 minutes

  • Ingredients
  • 3 eggs, large (U.K.)/extra large (N.A.), whites only
  • 170 g (6 oz) caster/granulated sugar (¾ cup + 2 tbsp)
  • 1 tbsp cornflour/cornstarch
  • 1 tbsp vanilla extract
  • 2 tsp white wine vinegar
  • 450 g (1 lb) strawberries (about 3 cups)
  • 3 tbsp framboise (raspberry liqueur)
  • 284 ml (9 fl oz) carton double/whipping or heavy cream (1⅛ cups)
  • 180 ml crème fraîche (⅞ cup)


  • Method
  • Draw a 20 cm (8 inch) circle on a piece of baking parchment. Turn it over and lay on a baking tray/sheet.
  • Preheat the oven to 130°C (250°F) (gas ½).

  • Add the egg whites to a grease-free bowl and whisk until stiff peaks form. (You should be able to turn the bowl upside down without the egg whites falling out!)

  • Then add the sugar one spoonful at a time, whisking well between each addition, until the meringue is stiff and glossy.

  • Next, sprinkle over the cornflour/cornstarch, vanilla extract, and vinegar. Whisk briefly, just enough to combine everything. The meringue will soften a little.

  • Put a dab of meringue in the four corners of the baking sheet and press the baking parchment down. (This will prevent it from slipping.) Now, using a metal spoon, spoon the meringue evenly within the marked circle. Then, using the back of a spoon, make a slight dip in the centre of the meringue which will hold the strawberries. Bake for 1 hour 15 minutes. The meringue should be firm at the edges and slightly soft in the centre. Leave to cool.

  • Meanwhile, wash the strawberries, gently pat dry and hull. Halve any that are large so they are all fairly equal in size. Place them in a large bowl and add the framboise. Gently toss together until the strawberries are coated and then leave to marinate.

  • Once the meringue has cooled, whip the cream until soft peaks form. Now, beat the crème fraîche, which will loosen its stiff consistency, and then gently fold into the cream.

  • Carefully peel the baking parchment from the meringue and place it on a serving plate. Add three quarters of the strawberries to the cream mixture and, just using a few strokes, gently fold through. Spoon into the centre of the pavlova. Now decorate the top with the reserved strawberries and drizzle over any strawberry juice.

  • Serve immediately.
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Updated: July 31, 2018

Strawberry Choux Puffs

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Strawberry Choux Puffs

These light pastry buns filled with strawberries and cream are a delight. Another perfect way to use fresh strawberries in the summer.

Strawberry Choux Puffs

8 puffs
  • Preparation time: 50 minutes
  • Cooking time: 35 minutes

  • Ingredients
  • For the choux buns
  • 65 g (2¼ oz) butter, cut into cubes (¼ cup, or ½ stick)
  • 70 g

    (2½ oz) plain/cake and pastry flour (½ cup)


  • 2 eggs, large (U.K.)/extra large (N.A.), lightly beaten
  • For the filling
  • 300 ml (10 fl oz) double/whipping cream or heavy cream (1¼ cups)
  • 14 g (½ oz) caster/white sugar (1 tbsp)
  • ¼ tsp vanilla extract
  • 285–340 g (10–12 oz) strawberries (1 pint punnet, or about 2 cups)
  • icing/powdered sugar for dusting

Equipment

  • You will also need a large baking sheet lined with parchment paper


  • Method
  • For the choux buns
  • Preheat the oven to 220°C (425°F) (gas 7).

  • First, sift the flour onto a piece of kitchen paper or parchment paper.

  • Now measure the butter into a small heavy-based pan and add 150 ml (5 fl oz) (⅔ cup) of cold water. Melt the butter over a medium heat and then bring the mixture quickly to the boil. Immediately remove from the heat and tip in the flour, stirring vigorously with a wooden spoon to combine. Now cook this over a low heat for 3–5 minutes, stirring constantly. The mixture will form a soft ball. Remove from the heat, transfer the mixture to a mixing bowl, and leave to cool slightly, about 3 minutes.
  • Using an electric whisk, gradually add the eggs, whisking well between each addition, until a smooth, shiny paste is reached. (Using an electric whisk will allow air to be incorporated into the mixture as the eggs are added.)

  • Pipe or spoon eight mounds onto the lined tray, spacing well apart. Bake in the centre of the oven for 10 minutes, then reduce the temperature to 190°C (375°F) (gas 5) and cook for a further 15–20 minutes. The buns should be a lovely golden brown.

  • Remove from the oven and pierce a small slit into each choux bun, using a small sharp knife, to allow the steam to escape. Return them to the oven for 4–5 minutes for the centres to dry out.
  • Remove from the oven and transfer to a wire rack to cool. Then halve each bun, cutting at an angle, and remove any uncooked pastry. They are now ready to be filled.

  • For the filling
  • Whip the cream, sugar, and vanilla extract together until soft peaks form.

  • Wash, hull and thickly slice the strawberries. Pat dry and then gently fold into the cream.

  • Remove the tops of the choux buns and fill them with the strawberries and cream. Put their tops back and then dust over with the icing/powdered sugar, using a small sieve.

Note

  • These are best eaten within a few hours. Once filled with the cream mixture, the pastry will tend to soften.
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Creamy Iced Lemon Pots

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Summer has now arrived and we can look forward to a few months of hot sunny weather. This is certainly my time of year and I have just made one of my favourite desserts – creamy iced lemon pots.

I tend to make them for the summer because they are very refreshing and very creamy.

Very easy to make too. Four ingredients – cream, milk, the zest and juice of 2 lemons, and sugar. Basically, it is all mixed together and frozen. I make up a batch which will fill 8 glass ramekin dishes and, because they are frozen, you can just take as many out of the freezer as you need at a time. They are a great little standby when you want something quick for a dessert.

Creamy Iced Lemon Pots

Perfect for a hot summer’s day. These little pots are so refreshing and so creamy.

Very easy to make. Basically mixing together cream, milk, the zest and juice of two lemons and sugar then freezing.

This recipe makes 8 pots so you can take as many out of the freezer as you need and leave the rest for another day – a super little standby.

Creamy Iced Lemon Pots

8 servings
  • Preparation time: 20 minutes
  • Freezing time: 6 hours plus overnight
  • Standing time: 15 minutes

  • Ingredients
  • For the Creamy Iced Lemon Pots
  • 300 ml (10 fl oz) double cream/whipping or heavy cream (1¼ cups)
  • 2 lemons
  • 340 g (12 oz) caster/superfine sugar (1¾ cups)
  • 600 ml (20 fl oz) full fat/whole milk (2½ cups)
  • For decoration
  • 150 ml (5 fl oz) whipping cream or heavy cream (⅔ cup)
  • 1 lemon

Equipment

  • You will also need a 1.5 litre (2½ pint) plastic container with lid and 8 glass ramekin dishes.


  • Method
  • Whisk the cream in a large bowl until it forms soft peaks.

  • Zest the lemons and add to the cream. Now squeeze out the juice (they should yield about 6 tablespoons of juice) and add to the cream along with the sugar and milk. Whisk on the lowest setting until thoroughly mixed.

  • Pour into the plastic container, cover with the lid, and freeze for at least six hours until firm.

  • The mixture will now have begun to freeze, so break it up into chunks, pop in a blender and liquidise until smooth and creamy.

  • Pour into the ramekin dishes, cover the dishes and freeze overnight.

  • Before serving, transfer the ramekins from the freezer to the refrigerator for 15 minutes.

  • Meanwhile whip the cream and then dollop a small spoonful on top of each lemon pot.

  • Cut four thin slices from the remaining lemon and cut these into two. Twist each piece and place on top of the cream for decoration.

Note

  • These will keep in the freezer for up to a month. Just transfer from the freezer to the fridge for 15 minutes while preparing the decoration.
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Updated: June 25, 2019

Lemon Angel Pie with Strawberries

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Lemon Angel Pie with Strawberries

This is a lovely light dessert and another way to enjoy strawberries now they are at the height of their season.

The base is a soft meringue nest which is filled with a lemon cream custard, topped with whipped cream and decorated with delicious strawberries.

Lemon Angel Pie with Strawberries

6 –8 servings
  • Preparation time: 25 minutes
  • Chilling time: 2 hours
  • Cooking time: 1 hour 25 minutes

  • Ingredients
  • For the meringue
  • 4 eggs, large (U.K.)/extra large (N.A.), whites only (reserve the yolks for the filling)
  • ¼ tsp cream of tartar
  • 225 g (8 oz) caster/superfine sugar (1 cup + 2 tbsp)
  • For the filling
  • 4 egg yolks
  • 100 g (3½ oz) granulated/white sugar (½ cup)
  • 1 lemon
  • 225 ml (8 fl oz) whipping/double cream or heavy cream (1 cup)
  • For the topping
  • 120 ml (4 fl oz) whipping/double cream or heavy cream (½ cup)
  • 2 tbsp icing/powdered sugar
  • 280 g (10 oz) strawberries, washed and hulled (1 punnet or about 2 cups)

Equipment

  • You will also need a 23 cm (9 inch) round glass dish.


  • Method
  • For the meringue
  • Preheat the oven to 130°C(250°F) (gas ½)

  • Whip the egg whites until stiff. Sprinkle over the cream of tartar then gradually add the sugar a spoonful at a time, whisking well between each addition, until the meringue is smooth and glossy.

  • Very lightly grease the glass dish then spoon in the meringue making a nest about 2.5 cm (1 inch) deep with a rim about 5 cm (2 inches) deep.
  • Bake for 1 hour 15 minutes and then leave to cool.

  • For the filling
  • Zest half the lemon and squeeze the juice from the whole lemon and set to one side.

  • Beat the egg yolks and sugar together in a glass bowl sitting over a pan of just simmering water. (Make sure the bowl doesn’t touch the water.) Stir in the lemon juice and zest. Continue to cook for about 10 minutes or until the sauce has thickened, stirring frequently. Remove the bowl from the pan and leave to cool.

  • Now, whip the cream until soft peaks just start to form (you don’t want it to become stiff). Then fold into the cooled lemon sauce until incorporated. Pour into the meringue nest, level the top, and chill for 2 hours.

  • For the topping
  • Whip the cream and sugar together until stiff and spread over the lemon filling.

  • Decorate with the strawberries. If they are small, leave them whole but if they are large, slice them.
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Updated: July 25, 2018

Individual Chocolate and Raspberry Pavlovas

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Individual Chocolate and Raspberry Pavlovas

These individual pavlovas are a mix of vanilla and chocolate meringue which is then covered in whipped cream, topped with fresh raspberries and dusted with cocoa.

Individual Chocolate and Raspberry Pavlovas

4 pavlovas
  • Preparation time: 20 minutes
  • Cooking time: 1 hour 15 minutes

  • Ingredients
  • 2 eggs, large (U.K.)/extra large (N.A.), whites only
  • 115 g (4 oz) caster/white sugar (½ cup + 1 tbsp)
  • ½ tsp vanilla extract
  • 7 g (¼ oz) cocoa powder (1 tbsp)
  • 150 ml (5 fl oz) double/whipping or heavy cream (⅔ cup)
  • 14 g (½ oz) icing/powdered sugar (1½ tbsp)
  • 115 g (4 oz) raspberries (1 cup)

Equipment

  • You will also need a large baking sheet/tray lined with baking parchment.


  • Method
  • Preheat the oven to 140°C (275°F) (gas 1).

  • Whisk the egg whites until firm peaks form. Then gradually add the sugar, one spoonful at a time, whisking well after each addition until stiff. Add the vanilla and continue whisking until the mixture is thick and glossy.

  • Using a metal spoon, spoon a third of the meringue into another bowl and sift over 2 teaspoons of the cocoa powder. Gently fold the cocoa into the meringue.

  • Spoon the cocoa meringue over the white meringue and then, using the metal spoon, fold together once to create a rippled effect.

  • Now put a little dab of meringue on the four corners of the baking sheet/tray and top with the baking parchment. (This will help the lining stay in place.) Spoon the meringue into four mounds on the baking parchment and bake for 1 hour and fifteen minutes, until the meringue is crisp on the outside and peels away easily from the parchment. Cool on a wire rack.

  • Whisk the cream and icing sugar together until soft peaks form and spoon over the meringues. Top with the raspberries and then dust with the reserved cocoa powder using a small sieve.
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Updated: July 23, 2018

The Best Ever Chocolate Cake

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The Best Ever Chocolate Cake

For chocoholics in the family, this is a delectable chocolate cake. The chocolate flavoured sponge is very light and and the chocolate icing is a little fudgy and is used as a filling too. Of course, you have to finish it off with more chocolate, and slivers of chocolate are used decorate the top. The only non-chocolate addition is apricot jam that is used before adding the icing and this makes it more moist.

The Best Ever Chocolate Cake

  • Preparation time: 35 minutes
  • Cooking time: 35–40 minutes

  • Ingredients
  • For the sponge
  • 3 tbsp cocoa powder
  • 5 tbsp very hot water
  • 225 g (8 oz) self-raising flour/self-rising flour (1½ cups + 1 tbsp)
  • 1½ tsp baking powder
  • 225 g (8 oz) butter, softened (1 cup, or 2 sticks)
  • 225 g (8 oz) caster/white sugar (1 cup + 2 tbsp)
  • 4 eggs, large (U.K.)/extra large (N.A.)
  • For the filling, icing, and decoration
  • 140 g (5 oz) butter (½ cup + 2 tbsp, or 1¼ sticks)
  • 280 g (2½ oz) cocoa powder (½ cup + 2 tbsp)
  • 5 tbsp milk
  • 340 g (12 oz) icing/powdered sugar (3 cups)
  • 6 tbsp apricot glaze or apricot jam
  • good quality plain/dark chocolate for the decoration

Equipment

  • You will also need 2 x 20 cm (8 inch) sandwich tins, base-lined and greased.


  • Method
  • For the sponge
  • Preheat the oven to 180°C (350°F) (gas 4)

  • Blend the cocoa powder with the hot water in a small bowl and leave to cool.

  • Meanwhile, sift the flour and baking powder together into a large bowl. (Either use a free-standing mixer or electric hand mixer.) Add the butter, sugar, and eggs. Then drizzle the cooled cocoa mixture over the top. Beat for 2 minutes until creamy.

  • Divide the mixture evenly between the two pans and level the tops. Bake towards the top of the oven on the same shelf for 35–40 minutes. The cakes should have shrunk slightly from the sides of the tin and will spring back when lightly pressed with a forefinger.

  • Leave in the tins for 2 minutes then carefully remove, peeling off the lining, and cool on a wire rack.

  • For the filling, icing, and decoration
  • Place the chocolate for the decoration in the refrigerator to become cold as it will be easier to work with.

  • Now for the filling and icing, sift the icing sugar into a bowl.

  • Put the butter in a medium-sized pan and melt over a low heat. As soon as it has melted, mix in the cocoa powder and cook over a very low heat for 1 minute. Remove the pan from the heat and stir in the milk. Add the icing/powdered sugar a couple of spoonfuls at a time, beating well between each addition. You may not need all the sugar. Just add enough to make a coating consistency.

  • Leave to cool a little while preparing the apricot glaze.

  • You can buy apricot glaze in a jar in the U.K. which is ready to use, so just warm through about 6 tablespoons. In Canada, not being able to find apricot glaze, I use apricot jam. Add 1 tablespoon of hot water to 6 tablespoons of apricot jam to thin it a little, and gently heat to warm through. The jam will now be of a consistency to pass through a sieve to remove any pieces of fruit.

  • Invert one of the sponge layers and place on a serving plate. Using a palette knife, carefully coat the top with about a quarter of the glaze, then top with two good tablespoonfuls of the icing. Spread evenly over the jam.

  • Place the second cake on top and gently press down. Spread the sides and top with the remaining glaze using just enough to coat. Then spread the remaining icing over the whole cake.

  • Remove the chocolate from the refrigerator and, over a plate, pull a potato peeler along the long smooth edge. This will make tiny slivers of chocolate. You will need about 28 g (1 oz). Scatter these on top of the cake to decorate.
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Updated July 22, 2018

Quick BBQ Sauce

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Quick BBQ Sauce

Oh, no! What do you do when you realise you are out of BBQ sauce and there is no time to go to the grocery store. Well here is a good substitute that is very easy to put together.

Quick BBQ Sauce

6 servings
  • Preparation time: less than 10 minutes
  • Cooking time: less than 5 minutes

  • Ingredients
  • 140 g (5 oz) tomato ketchup (⅝ cup)
  • 2 tbsp soy sauce
  • 1 tbsp dark muscovado sugar/soft dark brown sugar
  • 1 tbsp tomato purée/paste
  • Worcestershire sauce
  • salt and freshly milled black pepper


  • Method
  • Put the ketchup into a small pan and add the soy sauce, sugar, and tomato purée/paste. Now add a dash of Worcestershire sauce and season.

  • Stir everything together then bring to the boil and let it bubble for a few minutes, stirring occasionally.

  • Remove from the heat and leave to cool.
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Chicken and Cauliflower Pasta Bake

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Chicken and Cauliflower Pasta Bake

Here is a lovely dish to use up that leftover chicken or turkey. Chicken chunks are combined with cauliflower florets, baby spinach and penne in a flavoured cheese sauce which is topped with a crisp, cheesy, breadcrumb topping.

Chicken and Cauliflower Pasta Bake

4 servings
  • Preparation time: 40 minute
  • Cooking time: 40 minutes

  • Ingredients
  • 225 g (8 oz) penne (3 cups)
  • ½ medium cauliflower
  • 45 g (1½ oz) butter (3 tbsp, or ⅜ stick)
  • 1 onion, diced
  • 45 g (1½ oz) flour (¼ cup)
  • salt and freshly ground black pepper
  • 300 ml (20 fl oz) chicken stock (2½ cups)
  • 225 g (8 oz) cheese, grated (shredded) (2 cups)
  • 340 g (12 oz) cooked chicken or turkey cut into small chunks (3 cups)
  • 115 g (4 oz) baby spinach leaves (4 cups)
  • 2 tbsp sage, chopped
  • 1 tsp thyme, stems removed
  • 45 g (1½ oz) fresh breadcrumbs (1 cup)

Equipment

  • You will also need a 3 litre (12 cup) casserole dish, greased.


  • Method
  • Preheat the oven to 190°C (375°F) (gas5)

  • Cook the pasta in a pan of boiling, salted water for 6 minutes.

  • Next, break the cauliflower into small florets and once the pasta has cooked for 6 minutes, add the florets to the pan. Bring the water back to the boil then cook for 2 minutes. Drain well.

  • Meanwhile, melt the butter in a medium pan. Add the onion and stir to coat with the butter, then cook gently for about 3 minutes until the onion begins to soften. Now stir in the flour and season. Next, gradually whisk in the stock until there is a smooth sauce. Then bring the stock to the boil, reduce the heat and continue to cook until the sauce thickens slightly, stirring constantly. Remove the pan from the heat and add three quarters of the cheese, stirring until it has melted.

  • In a large bowl combine the pasta mixture, meat, spinach, sage, thyme, and sauce. Pour into the casserole dish.

  • Now toss the breadcrumbs with the remaining cheese and sprinkle evenly over the top,

  • Bake in the oven for 25–30 minutes until the sauce is bubbling around the edge and the top is golden.

  • Leave to stand for 5–10 minutes before serving.
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Chicken Hunter’s Style

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I have two recipes for chicken cacciatore. One I have already posted (see Chicken Cacciatore) and this one I call Chicken Hunter’s Style. We like both recipes although they are slightly different. As cacciatore means hunter in Italian, it seemed an appropriate way to be able to identify the two.

Chicken Hunter's Style

Chicken Hunter’s Style – breasts of chicken are cooked with diced bacon and onions, sliced mushrooms and plum tomatoes in a seasoned tomato sauce.

Chicken Hunter's Style

4 servings
  • Preparation time: 20 minutes
  • Cooking time: 40 minutes

  • Ingredients
  • 2 tbsp olive oil
  • 4 chicken breasts, each cut into two
  • 3 rashers back bacon/side bacon, chopped
  • 1 onion, chopped
  • 115 g (4 oz) mushrooms, sliced (1½ cups)
  • 1 garlic clove, crushed
  • 120 ml (4 fl oz) white wine (½ cup)
  • 400 g tin or ½ x 28 fl oz can whole tomatoes
  • 1 tbsp fresh parsley, chopped
  • salt and freshly ground black pepper
  • 1 tbsp fresh basil, torn

To serve

  • 285 g (10 oz) peas (1¾ cups)
  • pasta, penné works well

Equipment

  • You will also need a large sauté pan with lid and a medium-sized serving dish


  • Method
  • Warm the serving dish in the oven.

  • Now heat the oil in the pan over a medium heat, add the chicken and brown on both sides, about 5 minutes. Remove to a plate and set to one side.

  • Put the bacon in the pan and sauté for 1 minute, tossing frequently. Then add the onions and mushrooms, reduce the heat a little, and cook until the onions are soft and the mushrooms are golden, about 5 minutes. Stir through the garlic and cook for a further minute.

  • Next stir in the wine and tomatoes, then return the chicken to the pan and sprinkle with the parsley and seasoning.

  • Cover and gently simmer for 30 minutes, turning the chicken halfway through. Add the basil during the last 5 minutes of cooking.

  • Remove the chicken to the warmed serving dish and pour over the sauce.

  • Serve with pasta and peas.
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Updated: July 8, 2018

Gammon Steak with Roasted Baby Potatoes

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Gammon Steak with Roasted Baby Potatoes

For that time when you need something quick and simple to prepare, this British favourite fits the bill. A gammon steak, topped with a soft poached egg, and roasted baby potatoes instead of fries, makes for a very enjoyable meal.

Gammon Steak with Roasted Baby Potatoes

4 servings
  • Preparation time: 15 minutes
  • Cooking time: 30 minutes

  • Ingredients
  • 575 g (1 lb 4 oz) baby potatoes (about 13)
  • 5 tbsp olive oil
  • 4 garlic cloves
  • salt and freshly ground black pepper
  • 4 gammon steaks
  • 4 eggs
  • 2 tbsp white wine vinegar


  • Method
  • Preheat the oven to 190°C (375°F) (gas 5)

  • Wash the potatoes, cut into 2.5 cm (1 inch) pieces and place in a large bowl. Add 4 tablespoons of olive oil, garlic cloves, and seasoning. Toss together to coat the potatoes.
  • Tip into a small roasting tin/pan and roast for 30 minutes until the potatoes are tender, turning a couple of times to make sure they brown evenly.

  • Preheat the grill/broiler.

  • Remove any rind from the gammon steaks, then brush with the remaining olive oil. Grill/broil for 3 minutes on each side until they are starting to brown and are crisping at the edges.

  • While cooking the gammon, also cook the eggs. Pour some boiling water into a non-stick frying pan/skillet to a depth of 2.5–3.75 cm (1–1½ inches). Gently heat the water so that it produces just a trace of tiny bubbles over the base of the pan. Next stir the white wine vinegar into the water, which will prevent the whites from spreading as they cook.
  • Now, holding the cracked eggs as near as possible above the water, slip them gently into the water and cook for exactly 1 minute to let the eggs settle.

  • Cook for a further 3 minutes, occasionally basting the top of the eggs with the water.

  • Once the eggs are cooked, lift them out of the water with a flat slotted spoon, resting the spoon on a sheet of kitchen paper to absorb any water before slipping the egg off the spoon onto the top of a gammon steak.

  • Serve with the roasted baby potatoes.
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Updated: July 7, 2018

Chicken Cacciatore

by In Chicken, Dinners Tagged , , , , , , , Leave a comment

I have two recipes for chicken cacciatore. One I have already posted (see Chicken Hunter’s Style) and this one is called Chicken Cacciatore. We like both recipes although they are slightly different. As cacciatore means hunter in Italian, it seemed an appropriate way to be able to identify the two.

Chicken Cacciatore

Chicken is sautéed and then cooked with chopped onions, sliced mushrooms and chopped tomatoes in a seasoned sauce. Rocket/arugula is then stirred through before serving.

Chicken Cacciatore

4 servings
  • Preparation time: 20 minutes
  • Cooking time: About 35 minutes

  • Ingredients
  • 2 tbsp olive oil
  • 28 g (1 oz) butter (2 tbsp, or ¼ stick)
  • 4 chicken breasts, skinned
  • 1 onion, peeled and chopped
  • 225 g (8 oz) mushrooms, sliced (3 cups)
  • 1 garlic clove, crushed
  • 2 x 400g tins or 1 x 28 oz can chopped tomatoes
  • 140 ml (5 fl oz) chicken stock (⅔ cup)
  • 1 tbsp oregano, chopped
  • 1 bay leaf
  • salt and freshly ground black pepper
  • large handful rocket/arugula

To serve

  • crusty bread

Equipment

  • You will also need a deep-sided sauté pan for this recipe.


  • Method
  • Heat half the oil and half the butter in the pan, and when the butter starts to foam, add the chicken. Over a medium heat brown the chicken on both sides, about 4 minutes, then remove and put to one side.

  • Next add the remaining oil and butter to the pan, and once the butter starts to foam, add the onions and mushrooms to the pan. Reduce the heat and gently cook for about 8 minutes, until the onions begin to soften and the mushrooms turn a golden colour. Add the garlic and cook for a further minute.

  • Stir in the tomatoes and chicken stock, then add the oregano and bay leaf. Now return the chicken to the pan. Bring the sauce to the boil, then reduce to a simmer and cook for 20 minutes, turning the chicken halfway through, until the chicken is cooked and the sauce has thickened.

  • Remove the bay leaf, then season well and stir through the rocket/arugula.

  • Serve with the crusty bread to mop up the juices.
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Updated: July 7, 2018

Syllabub Trifle

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Syllabub Trifle

A true summer trifle – one that is so simple but so light and delicious. Fresh strawberries, raspberries, and redcurrants sit on a sponge base and are topped with a wine syllabub.

The syllabub originated in 16th century England. It was a drink of milk or cream curdled with a little wine or cider, sweetened and flavoured. In modern recipes a dessert syllabub is a thick or heavy cream curdled with wine or sherry, sweetened and flavoured, usually with lemon. It is whipped until thick and foamy.

Syllabub Trifle

4 servings
  • Preparation time: 30 minutes
  • Standing time: 2 hours
  • Chilling time: 3 hours

  • Ingredients
  • 340 g (12 oz) a mix of strawberries, raspberries and redcurrants (2 cups)
  • 40 g (1½ oz) caster/white sugar (1½ tbsp)
  • 60 ml (2 fl oz) dry white wine (¼ cup)
  • 1 lemon
  • 2 mini sponge cases
  • 55 g (2 oz) caster/white sugar (¼ cup + 1 tsp)
  • 142 ml carton double/whipping or heavy cream (⅔ cup)

To serve

  • You will also need 4 x squat glass tumblers or similar pretty glasses for this recipe.


  • Method
  • Wash and pat dry the fruit. Hull and slice the strawberries and strip the redcurrants from their stalks. Place all the fruit in a bowl and sprinkle over 40 g (1½ oz) sugar. Toss to coat the fruit and set to one side for 2 hours to draw out the juices.
  • Measure the wine into a small bowl. Pare a couple of slices of rind from the lemon, cut them in half and add to the wine, making sure they are covered. Put to one side for 2 hours.

  • After the 2 hours, cut the sponge cases to fit the base of the four glasses. Divide the fruit and their juices between the four glasses, spooning over the sponge base.

  • Remove the lemon rind from the wine. Squeeze one and half tablespoons of juice from the lemon and add to the wine along with the remaining sugar. Stir to dissolve the sugar.

  • In a large bowl whisk the cream until it forms soft peaks. Now slowly add the wine mixture, whisking continuously, until the cream mixture becomes thick and frothy. Spoon this equally over the fruit and swirl the top. Chill for 3 hours.

  • Serve.
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Updated: July 1, 2018