Tuesday, 11 December 2018

Italian Sausage, Parmigiano Reggiano & Cranberry Stuffing



Italian Sausage, Parmigiano Reggiano & Cranberry Stuffing
A great all-round stuffing made with the ‘King of Cheeses’.
This stuffing is absolutely delicious and so easy to make, it will compliment any Christmas dinner perfectly!

Makes 12 balls
Prep time: 10 minutes 
Cooking time: 30 minutes

Ingredients
1 tbsp olive oil
4 shallots, peeled & finely chopped
75g dried cranberries
2 tbsp Port
450g Italian sausages (or your favourite sausages), skinned
100g fresh breadcrumbs
120g Parmigiano Reggiano, grated
1 tbsp fresh sage, finely chopped
2 tbsp fresh flat leaf parsley, finely chopped
Freshly ground salt & pepper
1 egg yolk

Method

1.    Preheat oven to 200°C/Fan 180°C/Gas mark 6.
2.    In a large frying pan heat the oil and gently fry the shallots until softened.  Add the cranberries and port and simmer until all the liquid has been absorbed, set aside to cool.
3.    Now add the sausage meat, breadcrumbs, Parmigiano Reggiano, sage, parsley and egg yolk, mix through.  Season well and divide into 12 balls and place on a baking tray, bake for 30 minutes.  Enjoy!



*         Parmigiano Reggiano cheese, known as the King of Cheeses, is one of the world’s oldest and richest cheeses - still produced today as it was nine centuries ago.
*         A long ageing period is fundamental in building the aromas and texture of Parmigiano Reggiano. Such complexity is achieved in a totally natural way, without any additives, making Parmigiano Reggiano 100% natural, easy to digest and high in calcium.
*         The minimum maturation time is at least 12 months, but only when it reaches approximately 24 months of age, is at its best. Ageing can continue up to 36 months or more, during which time the cheese develops its flavour, texture and digestibility.
*         Parmigiano Reggiano is a P.D.O. product. P.D.O. products are defined and protected by European Union law in order to defend the reputation of regional foods. This mark ensures that Parmigiano Reggiano can only be produced in Parma, Reggio Emilia, Modena, Bologna to the west of the Reno River and Mantua to the east of the Po River.



Friday, 7 December 2018

Parmigiano Reggiano Roasted Cauliflower with Garlic & Thyme



Parmigiano Reggiano Roasted Cauliflower with Garlic & Thyme
This roasted cauliflower made with the King of cheeses is the perfect addition to any Christmas dinner.  It is so easy to make and absolutely delicious – simplicity at its best!

Serves 6
Prep time: 5 minutes 
Cooking time: 30 minutes

Ingredients
1 large cauliflower (600g-750g), cut into florets
2 tbsp olive oil
Freshly ground salt & pepper
3 cloves of garlic, peeled & crushed
1 tsp smoked paprika
1 tbsp fresh thyme, leaves only
100g Parmigiano Reggiano* cheese, grated

Method

1.    Preheat oven to 200°C/Fan 180°C/Gas mark 6.
2.    Add the cauliflower, to a large bowl and drizzle with the olive oil.  Season with salt & pepper and add the garlic, smoked paprika and thyme.  Mix well until fully combined.
3.    Place onto a baking tray and place in the oven for 15 minutes.
4.    Remove from the oven and turn the florets over and sprinkle with Parmigiano Reggiano.  Place back in the oven and bake for a further 15 minutes.
5.    Place in a serving bowl with the Parmigiano Reggiano crisps created from the bottom of the tray, enjoy!



*         Parmigiano Reggiano cheese, known as the King of Cheeses, is one of the world’s oldest and richest cheeses - still produced today as it was nine centuries ago.
*         A long ageing period is fundamental in building the aromas and texture of Parmigiano Reggiano. Such complexity is achieved in a totally natural way, without any additives, making Parmigiano Reggiano 100% natural, easy to digest and high in calcium.
*         The minimum maturation time is at least 12 months, but only when it reaches approximately 24 months of age, is at its best. Ageing can continue up to 36 months or more, during which time the cheese develops its flavour, texture and digestibility.
*         Parmigiano Reggiano is a P.D.O. product. P.D.O. products are defined and protected by European Union law in order to defend the reputation of regional foods. This mark ensures that Parmigiano Reggiano can only be produced in Parma, Reggio Emilia, Modena, Bologna to the west of the Reno River and Mantua to the east of the Po River.



Wednesday, 28 November 2018

Parmigiano Reggiano & Cracked Pepper Biscotti




Parmigiano Reggiano & Cracked Pepper Biscotti
These biscotti made with the King of cheeses are crisp with a richness of Parmigiano Reggiano and a bite of black pepper make lots because they are extremely moreish!  They are perfect for a savoury bite before or after dinner and make a delicious festive gift – simplicity at its best!

Makes 20+
Prep time: 15 minutes
Cooking time: 1 hour

Ingredients
1 ½ tbsp black peppercorns
480g plain flour
2 tsp baking powder
2 tsp salt
120g Parmigiano Reggiano & 30g for topping
1 tbsp dried rosemary
170g butter
4 free range eggs
250ml whole milk

Method

1.    Preheat the oven to 170°C/150°C Fan/Gas mark 3.
2.    Pulse the peppercorns in a grinder until roughly ground and set aside.
3.    In a food processor, combine 1 tbsp cracked pepper, plain flour, baking powder, salt, Parmigiano Reggiano and rosemary.  Now add the butter and blend until crumbly.  Add 3 eggs and milk and combine gently.
4.    Place the dough in a large bowl and finish mixing with your hands.
5.    On a floured work surface and with floured hands, roll the dough into two 30cm long logs.  Place the logs on a baking sheet keeping a good space between them.  Whisk the remaining egg and brush some over the logs, then sprinkle the tops of logs evenly with remaining Parmigiano Reggiano cheese and 1/2 tablespoon ground pepper.  
6.    Bake in the oven for 30 minutes or until firm and golden brown.
7.    Remove from the oven and place on a wired rack to cool for 10 minutes.  Now cut the biscotti with a bread knife on the diagonal into 1.5cm slices.  Place the slices on the baking sheet and return to the oven and bake the slices for 30 minutes turning them over half way through.
8.    Remove from the oven and allow to cool on a wire rack for 10 minutes.
9.    Store the biscotti in an airtight container. If they soften, bake them again for a few minutes on a baking sheet in a 170 °C/150 °C/Gas mark 3 preheated oven.



*         Parmigiano Reggiano cheese, known as the King of Cheeses, is one of the world’s oldest and richest cheeses - still produced today as it was nine centuries ago.
*         A long ageing period is fundamental in building the aromas and texture of Parmigiano Reggiano. Such complexity is achieved in a totally natural way, without any additives, making Parmigiano Reggiano 100% natural, easy to digest and high in calcium.
*         The minimum maturation time is at least 12 months, but only when it reaches approximately 24 months of age, is at its best. Ageing can continue up to 36 months or more, during which time the cheese develops its flavour, texture and digestibility.
*         Parmigiano Reggiano is a P.D.O. product. P.D.O. products are defined and protected by European Union law in order to defend the reputation of regional foods. This mark ensures that Parmigiano Reggiano can only be produced in Parma, Reggio Emilia, Modena, Bologna to the west of the Reno River and Mantua to the east of the Po River.

For more information please visit https://www.parmigianoreggiano.com/default.aspx

Monday, 26 November 2018

Baileys Menier Chocolate Fridge Cake



Baileys Menier Chocolate Fridge Cake
Make this moreish fridge cake as a sweet treat or a homemade gift – perfect for Christmas!

Serves 25
Prep time:  30 minutes
Chill time: 5 hours

Ingredients
50g dried cranberries
50g raisins
100ml Baileys or another Irish Cream
250g Menier Swiss Dark Chocolate
250g Menier Swiss Milk Chocolate
100g unsalted butter
100g Maltesers
200g glace cherries, halved
200g Menier Swiss White Chocolate

 Method

1.    Place the cranberries and raisins in a bowl and pour over the Baileys.  Cover the bowl with cling film and microwave for 30 seconds and set aside to soak.
2.    Prepare a 20cm x 20cm square tin by lining with baking paper.
3.    In a pan melt 150g of the Menier dark chocolate and 150g of the Menier milk chocolate along with the butter.  When thoroughly melted add the soaked fruit and Baileys, Maltesers and cherries.  Pour into the prepared tin and place in the fridge for one hour.
4.    Melt the remaining dark, milk and white chocolate in separate bowls and then dollop over the top of the chilled chocolate.  Now swirl the chocolate with a fork and place in the fridge for at least 4 hours.
5.    Remove from the fridge and allow the fridge cake to get to room temperature and slice into your desired number of squares.  Gift wrap for a perfect festive sweet treat!

Wednesday, 14 November 2018

Rippled Menier Chocolate Bombe






Rippled Menier Chocolate Bombe
This dessert is a great alternative to Christmas pudding and has an added Wow factor when you cut into it!

Serves 12
Prep time:  45 minutes (plus chilling time)
Cooking time: 1 hour 30 minutes

Ingredients
250g unsalted butter (plus extra for greasing)
150g Menier Swiss Milk Chocolate, broken into pieces
225g golden caster sugar
4 eggs
225g plain flour
2 tsp baking powder
100g ground almonds
3 tbsp cocoa powder
1 tbsp milk
2 tsp vanilla extract

For the chocolate cream
150ml double cream
175g Menier Swiss Milk Chocolate, broken into pieces

To serve
Crème fraiche

Method

1.    Preheat the oven to 160°C/140°C Fan/Gas mark 3.  Grease a 1.7 litre ovenproof bowl or stainless mixing bowl and line the base with a small circle of baking paper.
2.    Place a small bowl over a pan of simmering water and gently melt 25g butter and the chocolate, stir until smooth.
3.    Place the remaining butter into a large mixing bowl with the sugar, eggs, flour, baking powder and 85g of the ground almonds.  Beat together for 2-3 minutes until smooth and creamy.  Spoon 350g of the mixture into another bowl and stir through the cocoa and milk.  For the remaining mixture add the remaining ground almonds and vanilla extract and mix through.
4.    Spread some of the vanilla mixture into the base of the prepared bowl.  Top with a spoonful of the chocolate mixture, then place a small amount of chocolate sauce in the centre.  Continue to alternate the three mixtures in the bowl, spread slightly to mix up the colours.  Level the surface and then with a skewer swirl the mixture to create a ripple effect.
5.    Bake in the oven for 1 hour 30 minutes until the cake has risen and the surface feels firm to the touch.  Pierce with a skewer to make sure it is fully cooked.  Allow to cool and then remove from the bowl and place on a serving plate face down.
6.    To make the chocolate cream, heat the cream in a small saucepan until it is ready to boil.  Add the chocolate and remove from the heat, stir gently until the chocolate has melted.  Pour into a bowl and allow to chill for around 30 minutes, stirring occasionally.
7.    Using a palette knife cover the top and sides of the cake.  Place in a cool area until ready to serve.  Serve thin slices with a dollop of crème fraiche, enjoy!

Monday, 12 November 2018

Spicy SPAM® Singapore-style Noodles



Spicy SPAM® Singapore-style Noodles
If you want an absolutely delicious but quick and easy meal, this is the one for you!  SPAM® Chopped Pork & Ham is a versatile store-cupboard ingredient that is made from more than 90% Shoulder Pork & Leg Ham.

Serves 4
Prep time:  15 minutes
Cooking time: 10 minutes

Ingredients
2 tbsp vegetable oil
1 x tin 340g SPAM®, chopped
2 garlic cloves, peeled and finely chopped
5 chestnut mushrooms, sliced
1 tbsp medium curry powder
1 carrot, cut into strips
1 large handful of beansproats
300g pre-cooked rice noodles
2 tbsp light soy sauce
2 tbsp oyster sauce
1 tbsp rice vinegar
1 tsp crushed dried chillies
1 free-range egg, beaten
2 spring onions, sliced diagonally

Method

1.    Heat your wok and then add the oil and chopped SPAM®, cook until starting to brown.  Remove with a slotted spoon and set aside on kitchen paper.  Add the garlic, mushrooms and curry powder, stir fry for 10-20 seconds.
2.    Add the carrots, beansproats and SPAM®, stir-fry for 1 minute.
3.    Now add the noodles and toss in the wok for 1-2 minutes.
4.    Stir through the soy sauce, oyster sauce and vinegar; stir well so the noodles are fully coated.
5.    Add the beaten egg and stir gently for 1 minute or until the egg is cooked through. Season with crushed dried chillies, it is now ready to serve.  Pile into a bowl or serving plate and add the spring onion to garnish. Enjoy!!


Thursday, 8 November 2018

Menier Chocolate Brownie Mug Cake



Menier Chocolate Brownie Mug Cake
Very easy & delicious – get a chocolate fix in minutes with this Chocolate Brownie Mug Cake!

Serves 1
Prep time:  2 minutes
Cooking time: 1 minute 15 seconds

Ingredients
3 tbsp plain flour
3 tbsp light brown sugar
3 tbsp cocoa powder
3 tbsp milk
3 tbsp vegetable oil
½ tsp vanilla extract
20g Menier Swiss Milk Chocolate

Method

1.    Place all the dry ingredients into a microwavable mug and mix through with a fork.  Now add the milk, oil and vanilla extract and mix thoroughly.
2.    Break up the chocolate and mix through.
3.    Microwave for between 1 minute and 1 minute 15 seconds (timing is based on my 800kw microwave so timings may vary).
4.    Allow to cool for 5 minutes and serve warm with ice cream and/or caramel sauce, enjoy!



Friday, 2 November 2018

Corned Beef & Potato Pie



Corned Beef & Potato Pie
A rich & hearty pie packed full of flavour.  Very easy to make with store cupboard ingredients suitable for quickly rustling up for surprise guests!  Delicious!!

Serves 6
Prep time:  20 minutes
Cooking time: 50-60 minutes

Ingredients

15g butter
1 tbsp vegetable oil
1 large onion, finely chopped
2 celery sticks, trimmed & finely diced
2 medium carrots, peeled & finely diced
300g potatoes, peeled & finely diced
2 tbsp tomato ketchup
1 tbsp Worcestershire sauce
2 tsp marmite
1 x 340g can of corned beef
freshly ground black pepper
1 x ready prepared short-crust pastry
1 x ready prepared puff pastry
1 free-range egg


Method

1.    For the filling, melt the butter with the oil in a large non-stick frying pan. Add the onion, celery, carrots and potatoes. Cook on a low heat for about 15 minutes until the vegetables are softened, stirring regularly. The carrots should have a little bite.
2.    Add the ketchup, marmite, Worcestershire sauce and stir into the vegetables for a few seconds before adding the corned beef. Break the beef into chunky pieces with a wooden spoon and mix with the vegetables.
3.    Season with pepper and remove from the heat. Leave to cool for about 20 minutes.
4.    Preheat the oven to 190°C/170°C Fan/Gas mark 5.
5.    Roll out the short crust pastry onto a well-floured work surface and use it to line a 23cm pie dish. Leave any excess pastry overhanging the edge. Brush the pastry edge lightly with the egg.
6.    Empty the filling into the pastry base and spread it out evenly. Flour the surface once more and roll out the puff pastry. Lift the rolled pastry over the rolling pin and place gently over the filling. Press the edges firmly together then trim neatly. Seal the edge with a fork.
7.    Brush the top of the pastry with the remaining beaten egg, cut a cross in the centre of the pie and place onto a baking tray. Bake for about 35-40 minutes or until the pastry is golden-brown and the filling is piping hot.


Wednesday, 24 October 2018

Skippy® Peanut Butter Halloween Fudge



Skippy® Peanut Butter Halloween Fudge
This recipe is made with two types of fudge and is a very easy to make.  It is perfect for Halloween treats.  Skippy® Peanut Butter and chocolate are a classic combination that just can’t be beat and super delicious!

Serves 36
Prep time:  5 minutes (chill time, 1 hour)
Cooking time: 5 minutes

Ingredients
For the chocolate layer
225g Milk Chocolate, broken into pieces
200g condensed milk
30g unsalted butter

For the peanut butter layer
225g unsalted butter, cubed
250g Skippy® Creamy Peanut Butter
½ tsp vanilla extract
400g icing sugar, sieved
Green food colouring (optional)
Halloween decorations (optional)



Method

1.    Line a 20cm x 20cm square baking tray with foil, leaving a 5 cm overhang on the sides.  Grease the foil.
2.    For the chocolate fudge, place the chocolate, butter and condensed milk in a microwaveable bowl.  Heat for 1 minute, then stir and heat for an additional 30 seconds or until fully melted and stir until smooth.  Place in the lined baking dish and press the fudge into an even layer.
3.    Now place in the freezer whilst you make the peanut butter fudge.
4.    For the Skippy® Peanut Butter layer, add the peanut butter, butter and vanilla extract to a microwavable bowl.  Heat in 30 second increments until fully melted.  Stir until smooth and then gradually add the icing sugar whilst stirring continually.  When all mixed through add the green food colouring until you get your preferred Halloween colour.
5.    Pour the peanut butter mixture over the chocolate layer and decorate with any Halloween shapes. 
6.    Chill until firm, then use the foil to lift out the fudge and cut into 36 squares.  Happy Halloween!


Skippy® Peanut Butter (RRP £2.40 per 340g) is available in Smooth and Crunchy varieties, which are currently available in major supermarkets including Sainsbury’s, Morrisons, Costco, International section of Tesco and Ocado. For more information and recipes visit www.peanutbutter.uk.com
 
SKIPPY® EXTRA CRUNCHY Peanut Butter
Craving a peanutty taste that packs a crunch? Look no further than SKIPPY® EXTRA CRUNCHY® Peanut Butter. Every jar is blended with loads of real peanut pieces, so you get the fun flavour of SKIPPY® Peanut Butter, plus lots of crunchiness. 
SKIPPY® EXTRA SMOOTH Peanut Butter

Spread on the smiles with smooth, creamy, melt in the mouth peanut butter perfection. SKIPPY® Smooth Peanut Butter adds more yum and fun to just about anything. It ain’t nothing but smooth snacking with this creamy classic.