Food & Drink

Lancashire Cheese, Pork and Black Pudding Tart

Lancashire Cheese, Pork and Black Pudding TartSubmitted by Mary J.

Ingredients

Pastry


500g plain flour
250g salted butter
1 large egg
1 tsp of water

Filling

300g pork mince
200g Lancashire black pudding
2 large potatoes
500g grated Lancashire cheese
Chopped sage about 6 leaves
Clove of chopped garlic
5 eggs
Salt and pepper
200ml full fat milk
150ml double cream
Butter for tart case

Method

1. Cube the butter and add to the flour.
2. Rub the butter and flour together through your fingers to create bread crumb texture.
3. Add the egg and water and roll into a ball and place in the fridge to rest for at least an hour.
4. Preheat the oven to 160c.
5. Take the pastry and roll out the pastry to fit an 8 inch tart case.
6. Rub butter around the tart case and sprinkle with flour to avoid the pastry sticking.
7. Place the pastry into the case and press the pastry into the edges making sure there are no holes.
8. Place some grease proof paper in the centre and fill with baking beans and blind bake for 30-40 mins.
9. Whilst the case is in the oven put a pan of salted water on the stove and bring to the boil.
10. Slice the potatoes very thinly and blanch until tender in the water then take them off and drain.
11. Place the pork mince in a bowl and add the garlic and chopped sage leaves with a little seasoning.
12. Slice the black pudding thinly and mix the eggs with the milk and cream.
13. When the case is out of the oven spread the pork mince along the bottom of the case.
14. Then put a layer of potatoes and follow with a layer of black pudding seasoning each layer.
15. Then pour over the egg mixture into the tart filling till almost to the top and put the grated cheese on top of the tart.
16. Place the tart in the oven on 160 degrees for about an hour till the egg is cooked and the centre is piping hot.

Tea loaf - An Oldham Classic

Tea loaf - An Oldham ClassicSubmitted by Mary J.

Ingredients

4oz butter
1 cup of strong tea
8oz Dried mixed fruit
1 tsp bicarb of soda
1 tsp mixed spice
8oz self raising flour
4oz sugar
1 egg

Method

1. Preheat oven to 160c and grease and line a 2lb loaf tin.
2. Melt your butter in a large pan, then add your tea and mixed fruit, bring to a gentle simmer for 2 minutes, so as to swell the fruit. Allow to cool for about 5 minutes so as not to curdle your egg.
3. Once cool add the flour, sugar, bicarb and spice.
4. Finally add the egg and mix well.
5. Pour into you tin and bake for approx 1 hour until well risen and golden brown, test with a skewer to ensure it’s cooked through.

Griddle Pan Waffles - Jamie Oliver

Griddle-pan waffles - Jamie OliverThere's no need to buy a waffle iron for these bad boys. These are made straight in a griddle pan and they're delicious!

Ingredients:-

2 free-range eggs
300 ml milk
225 g self-raising flour
2 teaspoons baking powder
¼ teaspoon salt
100 g unsalted butter, melted and cooled, plus about 1 tsp extra

Method:-

I'm a little in love with this. I was trying different ways of cooking waffles, and looked at a griddle pan and thought… Aha! You know what, it works like a charm.

Crack the eggs into a bowl, add the milk and whisk to combine. Sift in the flour, baking powder and salt then whisk until fully combined. Add the cooled melted butter and gradually stir it through the mixture. It's important not to stir the mixture any more after this or your waffles may be tough.

Place your griddle pan over a high heat, add the extra teaspoon of butter and as soon as it's melted pour in the waffle batter and spread it around to fill the pan. You could also make smaller waffles, if you prefer – you'll need to do 2 at a time.

Lower the heat to medium-low and cook the waffles for around 6 minutes, or until lightly golden on the bottom. Flip over and continue to cook for around 6 minutes, until golden and cooked through. (It can be tricky to flip a whole waffle, but be bold and go for it – if it breaks, don't worry, you can rock the rustic look.)

Give the waffle an extra couple of minutes on each side to crisp up, then serve them with your toppings. I like mine with bacon, egg and maple syrup, but you can serve them with berries and yoghurt, or whatever you like.

http://www.jamieoliver.com

Courgette, marinated anchovy and rocket pizza recipe

Courgette, marinated anchovy and rocket pizza recipeIngredients

3 courgettes
1 tbsp olive oil
2 garlic cloves
2 ready-made passata-covered pizza bases 
200g hard cooking mozzarella
2 handfuls of rocket leaves
Squeeze of lemon juice
16-20 marinated anchovy fillets


Method


1. Heat the oven as high as it will go and put a griddle pan over a high heat. Slice the courgettes lengthways into thin ribbons, then toss in olive oil and some salt. When the griddle is hot, cook the courgettes for a couple of minutes on each side until cooked through and soft. Transfer to a bowl and gently squeeze the courgettes to dry them out, tipping away any juices that collect.
2. Crush the garlic, then spread onto the pizza bases. Top with the courgette ribbons and mozzarella, thinly sliced from
a block. Transfer to the oven and cook for 12-15 minutes until crisp and golden.
3. Meanwhile, toss the rocket with a splash of extra-virgin olive oil and a squeeze of lemon juice. Season. When the pizzas are cooked, remove from the oven and top with the marinated anchovy fillets and the dressed rocket. Serve immediately.

SIX Restaurant - BALTIC Centre for Contemporary Art, Gateshead Quays, South Shore Road, Gateshead, NE8 3BA - 0191 4404948

SIX Restaurant - BALTIC Centre for Contemporary Art, Gateshead Quays, South Shore Road, Gateshead, NE8 3BA - 0191 4404948After a busy weekend at Traverse, afternoon tea at the BALTIC's roof top restaurant, Six was the perfect way to relax before heading home.

Whilst lounging on the comfy sofas and taking in the stunning views we were given a selection of tasty finger sandwiches (why do sandwiches always taste better without the crusts?!), fruit scones with local jam and clotted cream. The cakes of banoffee trifle, rhubarb and custard pavlova, treacle tart and orange cake with cream cheese frosting were just delicious. The staff were very attentive and kept my choice of tea flowing.

 Afternoon tea here is the perfect treat and very reasonably priced (starting at £14.95 per guest). 

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