Cully and Sully full bodied veg soup

Melt the butter in a saucepan. Add the onions leeks and celery with some salt and pepper.

Cover with a lid and cook over a gentle heat until soft but not coloured. Add the rest of the vegetables and the thyme and just cover with stock. Put the lid back on and simmer until the vegetables are completely soft. Add the cream. Liquidise and check the seasoning. Add more stock if the soup is too thick.

Add the chopped parsley and reheat before serving.

LENTIL & SMOKED BACON SOUP

Method:
  • Soak all the lentils together in lots of cold water overnight. Drain well and set aside.
  • In a saucepan melt the butter and olive oil together. Add the bacon and cook for 5 minutes then add the onions garlic and celery. Cover and sweat until soft but not coloured on a gentle heat. Then add the carrots and cook for another 5 minutes. Season with salt, pepper and sugar.
  • Add the lentils, tomatoes, paprika, chilli, bay and mustard along with the stock.
  • Increase the heat and simmer until the lentils are tender.
  • Pulse with a stick blender a couple of times to break up the veg a little bit. Do not blend smooth.
  • Add a bit more stock if neccessary at this stage.
  • Add the spinach and lemon and adjust seasoning. 

Enjoy! x

Baked Chicken Stuffed with Pesto and Cheese

Method:

  • Preheat oven to 375F/190C.
  • Spray a small casserole dish with non-stick spray.
  • Trim any visible fat from chicken breasts, then put them one at a time inside a heavy plastic bag and pound with meat mallet until the chicken is as thin as you can get it. Don't worry too much about the shape or whether there are some loose pieces, you can tuck them in when you roll up the chicken.
  • In a small bowl mix together the basil pesto, sour cream, and grated mozzarella.
  • Use a rubber scraper to spread a thin layer of this mixture over each chicken breast, stopping about 1/2 inch from the edge of the chicken (so it doesn't run out so much as it cooks.)
  • Roll up the chicken breasts and secure them with a couple of toothpicks. (I roll them so the finished piece is as thin as I can get it so they will cook quickly.)
  • Prepare two bowls, one with the beaten egg and the other with the grated parmesan-almond flour mixture, seasoned with black pepper to taste.
  • Dip each chicken breast roll first into the egg mixture and then into the parmesan-almond flour mixture, patting it on so the chicken breast roll is well-coated with the mixture.
  • Put chicken breasts into the casserole dish and bake until the chicken is firm and lightly browned. (Start checking after about 25-30 minutes; total baking time will be 30-35 minutes.)
  • Serve hot and enjoy x

Black-Bottom Caramel Pudding

Method:

  • Bring sugar and water to a boil in a large heavy saucepan over high heat, stirring with a fork until sugar is dissolved.
  • Boil, without stirring, washing down sugar crystals clinging to side of pan with a pastry brush dipped in cold water, until pale golden, 4 to 5 minutes.
  • Continue to cook, without stirring, swirling pan occasionally, until sugar turns a deep amber caramel, 1 to 2 minutes.
  • Remove from heat and carefully add cream in a slow stream (mixture will bubble and steam)
  • Return to low heat and cook, whisking, until smooth.
  • Stir together 1/2 cup milk and cornstarch.
  • Beat eggs, vanilla, and salt in another bowl.
  • Stir remaining 2 1/2 cups milk into caramel and bring to a simmer, whisking occasionally. Stir cornstarch mixture, then whisk into caramel.
  • Bring to a boil, whisking, and simmer, whisking, 2 minutes, then remove from heat.
  • Whisk about 1 cup hot caramel mixture into egg mixture until well blended, then whisk egg mixture back into caramel.
  • Continue whisking off the heat 1 minute.
  • Whisk 1/2cup hot caramel pudding into chopped chocolate, stirring until smooth.
  • Spoon chocolate pudding into 6 (8-oz) parfait glasses, then top with caramel pudding.
  • Chill until set, at least 3 hours but keep an eye on the caramel as it nears the end of cooking—it can go from deep amber to just plain burned very quickly.

Lamingtons

Method:

  • Preheat oven to 190C.
  • Grease and line the base and sides of a 20cm square cake pan with baking paper.
  • Fill a sink one-third full with water. Place eggs and sugar in the bowl of an electric mixer.
  • Place bowl in sink and whisk for 2 minutes or until mixture is runny and slightly foamy. Remove from sink.
  • Using an electric mixer, whisk on high speed for 4 minutes or until mixture is pale and triples in volume.
  • Using a sieve, sift just enough flour to cover the top of the egg mixture.
  • Using a large metal spoon, fold in flour in one light motion. Repeat sifting and folding with remaining flour until just combined.
  • Combine vanilla and butter in a bowl, then add a large spoonful of batter and stir to combine.
  • Gently fold the butter mixture into batter until just combined, then spoon into the prepared pan.
  • On a work surface, spin the pan to level, then bake for 25 minutes or until centre springs back when pressed with your fingertip. Cool in pan for 5 minutes, then turn out onto a wire rack to cool completely.
  • Freeze for 20 minutes; this will make the sponge easier to cut.
  • To make icing, stir butter and milk in a heatproof bowl over a saucepan of gently simmering water until butter is melted.
  • Sift over sugar and cocoa, then stir until smooth. Turn off heat.
  • Using a large serrated knife, trim sides of sponge, then cut into 16 cubes.
  • Scatter coconut over a tray.
  • Insert a skewer into the crust side of a piece of sponge (don’t go all the way through). Holding skewer over icing, and, holding a spoon in the other hand, spoon icing over the sponge, rotating the skewer to coat evenly.
  • Shake off excess, then slide sponge off the skewer onto the tray of coconut.
  • Scatter coconut over the top and sides of sponge, then transfer to a tray lined with baking paper.
  • Repeat with remaining sponge cubes, icing and coconut. If the icing starts to thicken, stir in a little water to thin.
  • Notes: Dutch cocoa is treated with an alkali, which gives it a darker, redder brown colour than regular cocoa, as well as a more intense chocolate taste. It is available from delis. Alternatively, substitute regular cocoa.

Creamy Chicken & Mushroom Pies With Butter Puff Pastry

Method:

  • Heat the oven to 220C/fan 200C/gas 7.
  • Tear the chicken fl esh from the bone in large chunks and discard the skin and bone.
  • Heat the butter in a large pan and add the spring onions.
  • Cook for a few minutes until softened. Add the mushrooms and cook for 5 minutes or so, until lightly coloured.
  • Stir in the fl our, and cook for another minute, then gradually add the milk.
  • Add the cream, simmer until the sauce thickens. Stir in the chicken and tarragon.
  • Roll out the pastry to the thickness of a 20p and cut 4 circles big enough to cover 4 small pie dishes.
  • Divide the chicken mixture between the dishes and brush the rims with beaten egg.
  • Lift the pastry on to the pies, trimming off any excess. Press down and crimp the edges with a fork. Cut a couple of slits in the pastry to let the steam out and brush all over with the rest of the egg.
  • Bake for 15-20 minutes, until the pastry is crisp and golden brown.

Russian Chicken & Mushroom Pies With Soured Cream & Dill

Method:

  • Boil the rice in enough water to just cover until the rice is al dente and the liquid has been absorbed - about 10 mins. Season, then set aside.
  • Heat a large frying pan, then add the butter. Once melted, fry the mushrooms and onion until golden.
  • Season, add the garlic, then cook for another couple of mins.
  • Stir in the flour and cook for 1-2 mins, turning the vegetables over in it.
  • Now take the pan off the heat and gradually add the milk, stirring to incorporate every addition before you add any more.
  • Once done, put the pan back on the heat and bring to the boil, stirring all the time as the sauce thickens.
  • Season well and let the sauce simmer so that the flour gets cooked.
  • Stir in the cooked chicken and add the lemon juice, soured cream and dill.
  • Spread the rice in the bottom of 6 buttered individual pie dishes, then spoon the meat and sauce on top. Leave it to cool a little.
  • Roll out the pastry a little and cut to fit your dishes, then pop on top and press the pastry down. Trim off the excess.
  • You can finish the pie crusts by making a long strip of pastry with the leftovers, twisting it like a rope.
  • Moisten the edges of the pastry on the pies with water, then press on the rope of pastry. Otherwise just crimp the edges.
  • Heat oven to 200C/180C fan/gas 6.
  • Make 3 slits in the centre of the pies, then brush the tops with egg yolk.
  • Bake for 10 mins, then turn the heat down to 180C/160C fan/gas 4 and cook for a further 20-25 mins, until the pastry is golden and cooked.
  • To make a large pie fill and top a large dish, roughly 26 x 22cm and 6cm deep, with the rice and chicken mix.
  • Bake as before.

Chicken & herb rösti-topped pies

Method:

  • Put the whole, unpeeled potatoes in cold water, bring to the boil and simmer for 5 minutes.
  • Drain and cool a little.
  • Cook the chicken in a hot non-stick pan until browned all over. You can add a knob of butter if needed but there should be enough fat on the meat to fry it.
  • Scoop out of the pan and set aside, then add the leeks with a knob of butter. cook until softened then add the mushrooms and cook until soft.
  • Sprinkle over the flour and stir well.
  • Gradually add the milk and cream, stirring until you have a sauce.
  • Add back the chicken, season and simmer for 5 minutes.
  • Add the tarragon.
  • Heat the oven to 200C/fan 180C/gas 6.
  • Divide the mixture between 4 heatproof pie dishes.
  • Peel and coarsely grate the potatoes.
  • Toss with a little seasoning then top the pies with the rösti mix.
  • You can drizzle a little extra butter on top if you want them more golden.
  • Bake for 30 minutes until the rösti is cooked and crisp on top. if you dont like tarragon substitute with dill, or thyme & rosemary.

Jambalaya

Method:

  • Heat oil in a large frying pan over medium-high and fry chorizo until golden on both sides.
  • Transfer to a plate and set aside.
  • Add garlic, onion and capsicum to pan and cook for 3 minutes, then add paprika.
  • Return chorizo to the pan and stir in the rice, bay leaves, passata, stock and cayenne.
  • Season well.
  • Bring to the boil then reduce heat to low and simmer for 20 minutes.
  • Add prawns, cover, and cook for a further 5 minutes.
  • Add the parsley and stir well.
  • Place in serving bowls and garnish with shallots.

Smoky Spanish Chicken (Stuffed Fillets)

Method:

  • Melt 50g butter and cool slightly.
  • Combine the orange zest, garlic, paprika, chilli, breadcrumbs and olives with the melted butter and two tablespoons parsley. Season. 
  • Place chicken on a clean board and carefully make a deep incision in the side of each fillet horizontally, being careful not to cut the whole way through.
  • Stuff each fillet with the breadcrumb filling.
  • Secure the fillets in four places with kitchen string.
  • Enclose each one individually in plastic wrap, twisting the ends so it is tightly sealed, then secure the ends and place in fridge for 1 hour.
  • Remove the chicken and place in a steamer.
  • Cook for 20 minutes or until almost cooked through.
  • Melt remaining butter with the oil in afrying pan over medium heat.
  • Remove the chicken from plastic wrap and season then cook on pan, turning for 4-5 minutes until golden on all sides.
  • Remove from pan, cover with foil to rest.
  • Return the pan to medium heat and add chorizo for 1-2 mins until crispy.
  • On a clean board roll the chicken in the remaining 1 tablespoon parsley, then slice.
  • Divide chicken among plates, sprinkle with chorizo and drizzle with pan juices.
  • Serve with rocket and orange wedges.

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