The Expresso Crème Caramels combine creamy sweetness with a touch of bitterness from perfectly cooked caramel. This dish tests cooking skills while allowing for stress-free preparation ahead of time. Key ingredients include espresso, sugar, milk, cream, and eggs, with careful steps needed for making caramel and custard to achieve a delightful dessert.
Egyptian Dukkha is a mixture of nuts and spices often eaten as a dip with bread moistened with olive oil. But it’s not a one trick pony, it can be used as a crusty coating for grilled fish or try it as a finishing sprinkle on roasted vegetables, soups or hummus.
The name refers to the Arabic term for pounding, and the mix is made by pounding roasted nuts, and spices together in a mora and pestle. It should be in crushed but not powdered form, unlike many spice mixes.
These Garlic and Za’atar Knots are a tear and come again treat. Perfect for a get together and irresistible after the first bite. When you think of feta cheese, a Greek salad of filo pastry pie might come to mind. But I bet you didn’t think it could become a dip!
The saltiness of the cheese combined with the freshness of yoghurt and mint is sensational. And a perfect foil for the zip of warm garlic bread.
And of course, if you’re not in the need of party food, the rolls (minus the garlic) make a very acceptable addition to any dinner party.
Sift the flour into the mixing bowl, then mix in the yeast, dried garlic powder, and Za’atar.
Measure the water into a jug, then add the salt, and olive oil to the jug. Turn on the mixer then give the contents of the jug a quick whisk. Add the contents of the jug to the mixer to form a dough, then leave the mixer to knead the dough for five to six minutes.
When you think the dough is ready, stop the machine and pull off a little dough with your fingers. Give the dough a pull apart, it should be elastic and stretchy. If it breaks apart give the dough another few minutes’ mixing on the machine.
When the dough is ready, transfer it to a lightly oil bowl, cover with clingfilm and leave in a warm place to prove.
As the dough takes a little time to prove, we can make the Feta cheese dip. A food processor gives the best results, but it is possible to use the mixer with the whisk attached.
Break the cheese up into the machine, and add the yoghurt, and grated lemon zest. Turn the machine on as the cheese breaks up slowly drizzle in the olive oil. Keep running the machine until you have a smooth, light, creamy mix.
When the dough has doubled in size, tip it out of the bowl onto the work surface. Using the palm of your hand punch the dough to knock out the gasses. Then lightly knead the dough two or three times. This will re-distribute the yeast in the dough and improve the final result.
Roll the dough into a sausage, then divide it into 15 equal pieces.
Take the first piece of dough and roll it out with your hands to a rope about 200mm long. Form an overhand knot with the dough, tucking the ends underneath the knot. Place the finished knot on a lined baking tray. Then repeat this with all the pieces of dough keeping them well separated to allow for expansion. You will need the second tray to fit them all on.
Cover the trays loosely with cling film and leave the knots to prove until double in size again.
While the knots are proving make up the garlic butter. Melt the butter over a low heat and stir in the crushed garlic and Za’atar.
When the knots are proved, lightly brush them over with the garlic butter then pop them into a 200˚c oven (180˚c fan) for 20 minutes.
When they come out of the oven give the knots another brushing over with the garlic butter. Sprinkle the rolls with grated parmesan cheese and a little flaky sea salt and allow to cool a little.
If you have made the dip some time before it will have firmed up in the fridge. Give it a minute or so beating and it will return to its original consistency.
Spoon the dip onto a flattish serving dish, running the back of a spoon around the top to form ripples. Drizzle some olive oil over the top and sprinkle with some toasted pine kernels and chopped mint. Arrange the warm knots around the dip and serve.
Serving the Feta in a shallow dish like this will make it easier for your guests to pick up the dip with the knots.
Za’atar is a spice mix found in Middle Eastern and Mediterranean cooking. Its commonly made with herbs, sesame seeds, Sumac and salt. It can be used as a seasoning or with olive oil as a dip.
Enjoy Life!
John.
Hi, my name is John Webber, award winning chef and tutor, now retired to the west coast of Scotland. Welcome to our blog focusing on food, cooking, and countryside. My aim is to pass on my years of skills and knowledge together with an appreciation of the countryside.
Join us to experience the beauty of the west coast, cook some great food and be at ease in the kitchen.
Join The ‘Westcoaster Newsletter.
Sign up to our newsletter to receive regular updates of what’s new and upcoming at ‘The Westcoaster.’
© Copywrite, John Webber. 2024
This Cheese, and Rosemary Christmas Tree is a terrific addition to any Christmas party, and best of all its quick and easy to make. Use it to form a centrepiece for your party table. Each branch of the ‘tree’ breaks off to become a cheese straw ready to be dipped into a suitable sauce. I like to use my Tomato and Chilli jam as a dip. But it could be anything you like.
Bacon and Avocado Wedges make an interesting party snack that is quick to both make, and serve.
Most people only think of avocado ether in a salad or as a support for prawns. They are much more versatile than that. This recipe makes use of classic flavours that marry well with avocado, bacon, garlic, lemon, and basil.
Try These Christmas Smoky Bacon and Maple Sprouts. The ubiquitous Brussel Sprout must be the largest topic of discussion at the Christmas dinner table. Love them or hate them they are here to stay so why not make them the biggest hit of the meal. Avoid the soggy wet sponges, or the green bullets so often served, and give this recipe a try.
There is a strong American influence here with the rich sweet smokiness of barbecue ribs, offsetting the slightly bitter sprouts.
All the preparation of the sprouts can be done the day before leaving only the cooking to be done ready to serve. Rather than drown the spouts in water, the cooking is done in a wok with the moisture been maintained by the addition of a little chicken stock.
The day before, take the sprouts and trim off a small part of the root and any loose or damaged leaves. Cut each sprout in half down though the root to make two equal halves. If the sprouts are on the large side, cut them into quarters.
This will allow the sprout to cook quickly avoiding undercooked centres. It will also allow the flavours to penetrate deep into the vegetable. Only wash the sprouts if muddy, but as they grow above ground, they should be clean. If you do wash them, do it before then are trimmed and halved.
Cover the sprouts with a sheet of damp kitchen paper then cling film the bowl and store in the fridge.
Place the wok over a medium to high heat and add the oil. When the oil is hot, add the bacon pieces and fry in the hot oil until crisp but not dehydrated. Use a perforated spoon to lift out the bacon onto kitchen paper to cool, leaving all the fat in the wok.
Add the sprouts, to the wok tossing them in the hot oil. Fry the sprouts until they have taken on a little colour, then add a splash of the chicken stock, the salt and mill pepper. Then place on the lid to let them steam-fry.
Turn the sprouts every minute of so, adding a dash of stock each time, remembering to replace the lid Continue this for roughly 12 minutes. Or when the sprouts are almost cooked.
Now remove the lid, and return the bacon to the pan. Add the chopped parsley, then drizzle the pan with the maple syrup.
Give the sprouts a mix then check of the seasoning, and you are ready to serve.
Enjoy Life!
John.
Hi, my name is John Webber, award winning chef and tutor, now retired to the west coast of Scotland. Welcome to our blog focusing on food, cooking, and countryside. My aim is to pass on my years of skills and knowledge together with an appreciation of the countryside.
Join us to experience the beauty of the west coast, cook some great food and be at ease in the kitchen.
Join The ‘Westcoaster Newsletter.
Sign up to our newsletter to receive regular updates of what’s new and upcoming at ‘The Westcoaster.’
© Copywrite, John Webber. 2024
Make a Christmas Stollen this year and forgo the heavy Christmas cake!
The Stollen, is a German fruit bread made with yeast, and contains dried fruits, candied citrus peel, nuts and spices. Traditionary marzipan is folded into the dough before baking. If that’s not to your taste, it can easily be left out of the recipe.
Serve these Christmas Pudding Souffles to you guests and you will instantaneously be seen as a culinary genius. People are always impressed by a served a souffle, in fact they are a lot easier than people imagine.
Harissa Paste is a condiment originating from Tunisia and one of those flavours that once tasted, you become hooked on. If you like spicy, rich flavours, then this is a must-have ingredient in your kitchen. Its tones of fragrant spices, together with the kick of chilli, place it firmly in my top 12 store cupboard ingredients. This recipe uses peppers as well as chilli to make a more refined, smother paste than all chilli versions.
Most people will be familiar with Harissa stirred though cous-cous, but its uses stretch far beyond that. It makes a great marinade for meat or fish, particularly for the barbeque. Try a spoonful in a tomato sauce or a lamb stew, or simply stir it into some mayonnaise to make a summertime picnic dressing. The ubiquitous Prawn Cocktail can be given a sneaky edge with a little Harissa mixed into the sauce before adding the prawns.
A great cheat is to add it to a shop bought item like Coleslaw or Hummus. Your guest will assume you have been busy in the kitchen all day. Just remember to hide the containers or the game will be up!
Beware though, once you start using harissa it becomes additive. The good news is that it freezes well so you can always have it on hand. Its one of my Top 12 Seasonings, see the rest of them HERE.
Let me explain this with a short story. Some years ago, when perfecting the recipe, I thought it would be a clever idea to buy a ready – made version to compare the flavours. So, we when to a supermarket and bought a well-known leading brand of harissa and performed a taste test.
Well, putting it simply, the bought version was flat and lacked any of the characteristics of a good harissa. Been a bit puzzled I checked out the ingredients list on the container, and what do you think was the main ingredient? Peppers? Chilli? Even tomato? No, it was carrots!
I think today things might have improved, but it’s still better to make your own. You have the ability to tune the recipe to your own liking, hotter or milder Some people like to add some roasted and ground caraway seeds, its up to you. You’re in control.
Traditionally the peppers would be roasted in the coals of an open fire. This not only cooks the pepper buy also allow the skin to be removed easily. During the process, the flesh of the pepper takes on a smoky flavour which enhances the paste immensely. I also use a little smoked paprika in the recipe to capitalise on the flavour.
This is a bit messy, but this is about 80% of the work in making the paste.
If you cook on gas its easy, just place the pepper over an open gas flame turning it with a pair of tongs. Have some clingfilm on hand, and once the pepper is black all over, wrap it in the clingfilm. Don’t be put off by the colour thinking the pepper is ruined. The black is only the skin, which we will remove. Repeat this for the second pepper, them leave them to cool completely. Some people like to roast the chillies as well, I just use the smoked paprika instead.
Now I don’t have gas, so I use a picnic stove backed up by a blowtorch. It works fine, as long as it’s not raining!
Once the peppers have cooled, we get to the messy bit. You will see that the peppers have collapsed a little as they cooked, and there will be some liquid sitting inside the flesh. Keeping the film in place slice down one side of the pepper and open it up a little. Cut off the stem, and you will be able to open the pepper right out to a flat sheet. Flip the pepper over using the film to lift off as much of the black skin as possible. The rest of the black skin can simply be scraped off with the back of a knife. Don’t worry about a few bits of black still adhering to the flesh, it’s all flavour.
Cut the stems from the chillies, split them open and remove the seeds and the white membrane holding them. Peel the garlic, and crush using the salt to make a smooth paste.
Add the chillies and garlic to a small food processor, followed by the peppers.
Add the tomato puree, salt, and spices to the machine, then process the contents to a smooth paste. Lift off the lid then work in the olive oil and lemon juice into the paste. Have a taste, it should linger in the mouth with each individual flavour coming through. If its not spicy enough for you, add a little cayenne pepper into the mix.
The paste will keep a week in the fridge. Store it in a covered jar with a little olive oil covering the surface of the paste. I always keep some in the freezer, Ice cube trays are ideal for freezing. The cubes can then be stored in a freezer bag or box. If you need to make the paste, double the recipe so you have some to freeze. Double the joy, and you only have to clean up once!
By wrapping the pepper in the film, the heat is retained, and the pepper will cook from within. This is also a wonderful way of preparing peppers for use in a salad or stuffing as well. If you object to the cling film, you can put the peppers into a plastic bag. Its not quite as good, but should work.
Rose Harissa is similar to a standard Harissa bit a little milder. The paste is made with the addition of rose water and rose petals to add a floral fragrance. If you would like to make some, there is a great recipe ‘HERE‘
Enjoy Life!
John.
Hi, my name is John Webber, award winning chef and tutor, now retired to the west coast of Scotland. Welcome to our blog focusing on food, cooking, and countryside. My aim is to pass on my years of skills and knowledge together with an appreciation of the countryside.
Join us to experience the beauty of the west coast, cook some great food and be at ease in the kitchen.
Join The ‘Westcoaster Newsletter.
Sign up to our newsletter to receive regular updates of what’s new and upcoming at ‘The Westcoaster.’
© Copywrite, John Webber. 2024
Baking Simple Scones at home is easy and very rewarding. Homemade scones are always a winner whatever time of year. But particularly pleasing enjoyed in front of the fire when the weather is disappointing.
Making Sweet Pickled Cucumber is a great way of using up excess cucumber and giving a rather bland food an enticing lift.
Cheese, Bacon, and Red Onion Muffins are great served as finger food or taken on a picnic. In fact, they are great all year round and are one of my regular contributions to village social events.
Muffins are easy to make, and once you have mastered the basics there is a wealth of ingredients that can be added, both sweet and savoury. Let me take you through the process, and lets get baking!
80g grated extra mature cheddar cheese
Bake at 200˚c /400˚f. Fan 180/˚c / 350˚f
Put the butter into a small saucepan, gently melt then leave to cool. Chop the bacon into 5mm pieces and chop the red onion as fine as possible.
Heat a small frying pan and add the oil. When the oil is hot add the bacon and fry steadily until the bacon is golden brown and crisp. Reduce the heat a little and add the red onion. Cook the onions until soft then tip the contents of the pan onto a plate to cool.
While all that is cooling sieve flours, bicarbonate of soda, cayenne, and baking powder together into a mixing bowl.
Crack the eggs into a jug and add the salt and whisk together. Now add the melted butter and buttermilk to the jug and whisk well.
This stage is crucial to getting a light well risen muffin. The key is to work quickly and don’t over mix. As soon as the mix has come together, stop mixing and get the batter into muffin cases as soon as you can. Chop your chives now and check you have everything in place Check the oven is ready at temperature, and the baking tray is ready lined with paper cases.
Give the sieved flours and raising agents a good mix, then add the cooled bacon and red onions and mix again. Add the grated cheese and chopped chives and fold in.
Make a well in the centre of the mix, then add the contents of the jug into the bowl in one go. Using the spatula fold the flour into the we ingredients lifting from bottom to top and turning the bowl as you mix.
As soon as all the dry ingredients are worked in, check nothing is lurking at the bottom of the bowl. If you’re happy, stop mixing.
Immediately begin to fill the muffin cases using two tablespoons. Lift the mixture from the bowl with one spoon and use the second to scrape the mix off the spoon into the paper case.
As soon as all the cases are filled, put a generous pinch of grated cheese on top. Bake the muffins for 18 to 20 minutes and when ready cool on a cooling wire. Let the muffins cool for at least 15 minutes before use.
The muffins are at their best freshly baked. But are fine kept in an airtight box for a couple of days, (make sure they are completely cold before storing) or can be kept in the freezer for a month or so.
Serve slightly warm if possible. And if you want to spice them up, add a dollop of my Red Onion and Chilli Jam on top before serving.
As soon as you mix the wet and dry mixtures together, a chemical reaction will begin. The gasses produced by this reaction will make the muffin rise in the oven. If you spend too long mixing the batter, it’s possible to knock the gasses out of the batter. This will give you a heavy, badly risen muffin.
Enjoy Life!
John.
Hi, my name is John Webber, award winning chef and tutor, now retired to the west coast of Scotland. Welcome to our blog focusing on food, cooking, and countryside. My aim is to pass on my years of skills and knowledge together with an appreciation of the countryside.
Join us to experience the beauty of the west coast, cook some great food and be at ease in the kitchen.
Join The ‘Westcoaster Newsletter.
Sign up to our newsletter to receive regular updates of what’s new and upcoming at ‘The Westcoaster.’
© Copywrite, John Webber. 2024
These Scottish Venison Meatballs are so easy to make, and much better that the shop-bought versions. To go with them I’m making a mushroom and whisky sauce to toss through buttered Tagliatelle. The dish uses ingredients abundant in the Scottish countryside, perfect for autumntime when a variety of wild mushrooms are available to use.
For these tarts we are using two distinct types of apples. Bramley apple for full on flavour, backed up with a dash of good cider. Green apples, Granny Smiths of French Golden delicious provide texture and a hint of freshness to the tarts. These tarts can be made the night before and stored in the fridge. The trick is to glaze and seal the apple with melted butter and lemon to spot the apple discolouring.