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Skippy® Peanut Butter & Jelly Cups

Skippy® Peanut Butter & Jelly Cups

A quick & deliciously easy recipe for Peanut Butter lovers.  Salty peanut butter with oozing strawberry jelly – what’s not to love!

Makes 12

Prep time:  10 minutes

Chilling time: 20 minutes

Ingredients

340g Skippy® Creamy Peanut Butter

50g coconut oil, melted

1 tbsp honey

75g strawberry jam

Method

1.    Line a muffin tin with 12 cupcake cases.

2.    Place the peanut butter, coconut oil and honey into a blender and blitz until the peanut butter is smooth and creamy.

3.    Now divide the peanut butter between the cupcake cases.

4.    Heat the jam in the microwave for 30-45 seconds until runny and drizzle on top of the peanut butter.  Use a toothpick to swirl the jam through the peanut butter.

5.    Place the muffin tin into the freezer for 15-20 minutes or until hardened.  Store in an airtight container in the fridge or freezer.  If frozen let sit in room temperature for 5 minutes.  Enjoy!

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.

The Ultimate Roast Potatoes

The Ultimate Roast Potatoes

These are the ultimate roast potatoes, crisp on the outside and oh so fluffy on the inside!

Serves 6

Preparation time: 10 minutes

Cooking time: 50 minutes

Ingredients

1.5kg floury potatoes, Maris Piper or King Edwards, peeled and cut in half

100g duck fat

8 garlic cloves

Few sprigs of thyme

Few sprigs of rosemary

2tbsp semolina

Sea salt & freshly ground pepper

Preparation method

1.    Preheat the oven to 220°C/200°C Fan/Gas mark 7.

2.    Put the potatoes in a saucepan of cold, salted water and bring to the boil, parboil for 5 minutes.  Drain well and then give them a gentle shake to fluff p the sides.

3.    Meanwhile place the roasting tin in the oven and melt the duck fat.

4.    Sprinkle the semolina over the potatoes and carefully tip into the sizzling fat along with the garlic, thyme, rosemary and season.  Toss the potatoes gently to ensure an even coating of fat and spread them out in an even layer.

5.    Roast the potatoes until golden and crisp, this should take 45-50 minutes to ensure they colour evenly.  When cooked to perfection pat dry with kitchen paper to remove the excess fat and serve.  Enjoy!

Mulled Wine

Mulled Wine

This is the prefect winter warmer to get you in the festive spirit!

Serves 12

Preparation time: 15 minutes

Cooking time: 15 minutes

Ingredients

2 unwaxed oranges

1 lemon, peel only

150g caster sugar

5 cloves, plus extra for garnish

5 cardamom pods, bruised

1 cinnamon stick

¼ tsp freshly grated nutmeg

2 bottles of fruity unoaked red wine

150ml ginger wine

Preparation method

1.     Peel and juice one of the oranges and place in a large saucepan with the lemon peel, sugar, cloves, cardamom, cinnamon and nutmeg.  Add some wine to just cover the sugar, heat gently until the sugar has dissolved.  Now bring to the boil for 5-8 minutes until you have a thick syrup consistency.

2.    Meanwhile, stud the remaining orange with cloves and cut into segments to use as garnish.

3.    Reduce the heat and stir in the remaining wine and ginger wine, gently heat through.

4.    To serve, pour into heatproof glasses and serve with the orange segments as garnish.  Merry Christmas!

Christmas Turkey with Citrus Butter

Christmas Turkey with Citrus Butter

Christmas dinner means Christmas turkey; this recipe keeps your turkey moist and full of flavour.

Serves 8

Preparation time: 15 minutes

Cooking time: 4 hours (plus resting time)

Ingredients

6 kg turkey, giblets removed

140g butter, at room temperature

1 lemon, zest and halved

1 orange, zest and halved

A few sprigs of thyme leaves, finely chopped

1 sprig of rosemary, leaves finely chopped

Sea salt and freshly ground pepper

4 large onions, peeled and halved

3 bay leaves

2 tbsp olive oil

For the gravy

1 tbsp plain flour

200ml white wine

600ml good quality chicken stock

Preparation method

1.     Preheat the oven to 180°C/160°C fan/350°F/Gas mark 4.

2.    Make sure the turkey is dry all over by patting with kitchen paper.  In a small bowl mix together the butter, lemon and orange zest, thyme, rosemary and season well.  Now gently push your fingers under the turkey’s skin around the neck, breasts and tops of the drumsticks; easing the skin away from the flesh.

3.    Now spread the butter under the skin with your fingers and push it as far as you can.  Place half of the lemon and orange, 2 onion halves and bay leaves into the turkey cavity.  Now rub the turkey all over with the olive oil and sprinkle with salt.

4.    Arrange the remaining onions in the bottom of a large roasting tin and place the turkey on top.  Now completely cover the bird with tin foil.  Now roast the bird as per calculated cooking times; 40 minutes per kg.

5.    At 30 minutes before the end of the cooking time remove the turkey from the oven and increase the heat to 200°C/180°C fan/Gas mark 6.  Remove the foil and place back in the oven for 30 minutes until golden.

6.    Test the turkey is cooked by piercing the fattest part of the thigh with a skewer, the juices should run clear.  If pink cook for a further 10 minutes and check again, continue until the juices run clear.

7.    Rest the turkey lightly covered with foil at least 30 minutes to one hour before serving.  Reserve the cooking juices and onions in the tin for the gravy.

8.    For the gravy, pour away the excess fat from the turkey tin but leave the onions.  Place the tin over a medium heat and sprinkle over the flour.  Mix through with a wooden spoon and cook for  2 minutes and press down on the onions to extract the flavour.  Now gradually add the wine and stock and bring to the boil scraping any bits from the bottom of the tin.  Bring the gravy to a simmer over a low heat for 15 minutes.  Now sieve and season to taste before serving in a warmed gravy jug alongside the Christmas turkey.  Merry Christmas!

Menier Chocolate Eggnog

Menier Chocolate Eggnog

This Chocolate Eggnog is the perfect pairing of everyone's favourite chocolate milk and the Christmas season's yummiest drink!

Serves 8

Prep time:  30 minutes

Chilling time: 10 minutes

Ingredients

100g caster sugar

3 free-range eggs, separated

600ml whole milk

¼ tsp vanilla essence

100ml rum

125g Menier dark chocolate, broken & extra for grating

100ml whipping cream

Method

1.    Place the caster sugar and egg yolks into a bowl and mix with an electric whisk until thick and creamy.

2.    Heat the milk in a saucepan until it is near to boiling.  Remove from the heat and pour into the egg yolk and sugar mixture, whisking continuously.

3.    Pour the mixture back into the pan and gently heat, stirring until smooth and starting to thicken.  Add the vanilla extract and rum and whisk, remove from the heat.

4.    Place the chocolate into a bowl and pour over the egg & milk mixture, whisk until fully melted.

5.    In a separate bowl whisk the egg whites until they form peaks and then fold into the cooled mixture. 

6.    Beat the whipping cream until thick then fold ¾ into the mixture.  Place into the fridge ready for serving.

7.    To serve ladle into 8 glasses and top with a spoonful of whipping cream and grated chocolate.

Menier Chocolate Christmas Cake

Menier Chocolate Christmas Cake

This Christmas cake pulls out all the stops, it is rich in dried fruits housed in a decadent chocolate and spiced batter. Dense, flavourful, with hints of cinnamon and mixed spice.

Serves 15

Prep time:  30 minutes (plus overnight soaking time)

Cooking time: 2 hours

Ingredients

225g sultanas

225g raisins

200g currants

200g glace cherries

150g dried apricots, roughly chopped

125g dried figs, roughly chopped

150ml brandy

200g unsalted butter

200g dark brown soft sugar

100g Menier dark chocolate, broken

1 tsp vanilla extract

2tbsp black treacle

200g self-raising flour

100g ground almonds

3tbsp Menier cocoa powder

1tsp mixed spice

½ tsp ground cinnamon

3 free-range eggs, beaten

Method

1.    Place all the dried fruit into a large bowl and add the brandy.  Stir well and leave to soak overnight.

2.    Put the butter, sugar, chocolate, vanilla, treacle and soaked dried fruits into a large saucepan.  Heat gently until everything has melted together and is fully combined.

3.    Preheat oven to 150°C/130°C fan/gas mark 2. Line a deep loose bottomed cake tin, 23cm round or 20cm square, with baking parchment.

4.    In a bowl mix the flour, almonds, cocoa and spices together. Stir the eggs into the slightly cooled chocolate mixture in the saucepan, followed by the flour mixture.

5.    Pour into the prepared tin and bake for 1 ½ hrs - 1 ¾ hours or until a skewer poked in comes out clean. Cool in the tin, once cooled remove from the tin and wrap in greaseproof paper and store in an air-tight container until ready to decorate.  Enjoy!

Ginger Beer & Satsuma Glazed Ham

Ginger Beer & Satsuma Glazed Ham

The ginger ale adds both flavour and incredible tenderness to the ham.  This compliments a roast turkey perfectly!

Serves 6-8

Preparation time: 20 minutes

Chilling time: 3 hours, plus cooling time

Ingredients

2-3 kg gammon joint

1 onion, peeled & halved

1 carrot, peeled & halved

1 stick of celery, roughly chopped

Zest of 4 satsumas, removed with a vegetable peeler

4 star anise

2 litres ginger beer

For the glaze

20 cloves

4tbsp clear honey

tbsp wholegrain mustard

Method

1.    Put the gammon, onion, carrot, celery, satsuma zest and star anise in a large pan.  Pour over 1.9 litres of ginger beer (reserve 100ml for the glaze).  If the gammon is not covered fully with the ginger ale top up with water if required.

2.    Bring the liquid to the boil, skim off any skum and reduce the pan to a simmer, cover and allow to simmer for 2 hours.  Set aside and allow to cool in the liquid.

3.    Preheat the oven to 220°C/200°C Fan/Gas mark 7.

4.    Once cooled remove the ham from the pan and carefully remove the fat from the ham whilst making sure that you leave a layer of fat.

5.    Score the fat into diamond shapes, placing a clove in the centre of each diamond.  Line a large roasting tin with foil and place the ham on top.

6.    For the glaze, in a pan warm the honey, mustard and the remaining ginger beer and boil until it starts to thicken.  Now spoon over the ham and bake for 20-25 minutes or until caramelised.

7.    The ham can be served hot or cold.  Enjoy!

Baileys & Menier Chocolate Truffles

Baileys & Menier Chocolate Truffles

Treat friends and family to a little bit of chocolate heaven with this delicious truffles recipe for an easy and thoughtful edible Christmas gift.

Makes 16

Prep time:  30 minutes (plus chilling time)

Cooking time: 10 minutes

Ingredients

100ml double cream

100ml Baileys

40g light muscovado sugar

300g Menier dark chocolate, roughly chopped

25g butter, softened & cubed

Salt

200g Menier milk chocolate

Menier cocoa powder, to dust

Method

1.    In a pan heat the cream, baileys and sugar over a gentle heat until it begins to boil.  Allow to simmer for a minute and remove from the heat and cool for 2 minutes.

2.    Place the dark chocolate and butter into a large heatproof bowl and pour over the cream & baileys mixture.  After a couple of minutes stir well until smooth and glossy.  Add a pinch of salt and allow to cool, cover and place in the fridge for two hours to set.

3.    Remove from the fridge and using a teaspoon scoop out the truffles and then roll in your hand to form spheres.  Chill the truffles whilst you melt the milk chocolate in a heatproof bowl over a pan of simmering water.

4.    Dip each truffle into the melted chocolate to coat, sprinkle with cocoa powder and place on greaseproof paper to set.  Enjoy!

The Best Lamb Keema Recipe

The Best Lamb Keema Recipe

A tasty lamb and pea curry recipe that is quick to make and can be made in advance.

Serves 4

Prep time: 15 minutes

Cooking time: 1 hour

Ingredients

2 tbsp cumin seeds

1 tbsp coriander seeds

50g butter

2 tbsp vegetable oil

2 onions, peeled & chopped

6 whole cloves

1 inch of cinnamon

6 whole black peppercorns

1 tbsp garam masala

1 tsp turmeric

1 tin of chopped tomatoes

5 cloves of garlic, peeled & minced

2 inches of root ginger, peeled & grated

2-5 fresh chillies, deseeded & chopped (depending on heat preference)

500g lean lamb mince

100g frozen peas

Salt for seasoning

Method

1.    Place the cumin and coriander seeds into a dry frying pan and roast until fragrant and then grind in a pestle and mortar.

2.    Place the oil and butter into a large pan and melt and then add the onion, cloves, cinnamon and peppercorns over a medium heat until the onions are browned.  Remove the cinnamon stick and add the cumin and coriander mix with the garam masala and turmeric and fry for 30 seconds whilst stirring.

3.    Add the tin of tomatoes, garlic, ginger and chillies.  Cook the mixture over a medium heat for 10 minutes.

4.    Add the lamb and mix into the mixture breaking up the lamb.  Cover with a lid and simmer on a low heat for 35-45 minutes.  Add the peas 10 minutes before the end.  Season with salt and add more garam masala if required.

5.    This dish is best when it is cooled and reheated to allow the flavours to infuse.  Reheat in the pan and serve with basmati rice and Indian breads.

Cooks Tips

·          This dish is best when made a day in advance.

Steak, Ale & Mushroom Pie

Steak, Ale & Mushroom Pie

This is a wonderfully delicious pie full of rich flavours - the perfect pie for chilly weather!

Serves 6

Preparation time: 15 minutes

Cooking time: 2 hours

Ingredients

For the pie filling

3-4tbsp olive oil

200g smoked bacon lardons

1 large onion, peeled, halved & sliced

2 garlic cloves, peeled & finely chopped

2tbsp plain flour

700g good quality stewing steak, cut into 2.5cm cubes

500ml bottle of real ale (I used Newcastle Brown Ale, but I am a Geordie)

400ml good beef stock

2tbsp tomato puree

1tbsp creamed horseradish sauce (optional)

3-4 sprigs of fresh thyme, leaves stripped from stalks & finely chopped

2 bay leaves

250g small chestnut mushrooms, wiped & halved or quartered

2 tbsp cornflour

For the pie

325g short crust pastry

325g ready-made puff pastry

1 egg, beaten to glaze

To Serve

Mashed potato

Method

1.    Heat 1 tablespoon of oil in a large non-stick frying pan.  Fry the bacon and onion until pale golden in colour and then add the garlic and fry for a further 2 minutes, stirring regularly.  Set aside using a slotted spoon.

2.    Season the steak with salt and pepper and dredge with flour. Now heat 1-2 tbsp of oil to the frying pan and add the steak, you may have to do this in batches.  Fry the meat until it is well browned all over.  Add more oil if necessary.  Set aside.

3.    Deglaze the frying pan with half of the ale.  Bring the ale to the boil and stir hard to remove all the sediment from the base of the pan.  Transfer the steak and bacon to the frying pan then add the remaining ale, stock, tomato puree, horseradish and herbs to the dish.  Bring to the boil and then cover, simmer for 1 ½ hour or until the meat is very tender.  Mix the corn flour with 2tbsp of cold water and add to the pan.  Continue to simmer uncovered for a further 5 minutes or until the juices are thick.  Season to taste and allow to cool.

4.    In the meantime preheat the oven to 200°C/Gas 6.  Heat the remaining oil in a frying pan and fry the mushrooms over a high heat for about 5 minutes until golden and add to the meat.  Remove the bay leaves and then strain the liquid from the meat but add some of the gravy to suit your taste.  Set aside the rest of the gravy to serve as gravy with the pie.

5.    Roll out the short crust pastry to 4mm thick and line a 1.2 litre pie dish, leave the excess pastry hanging over the edge.   Spoon the cooled beef mixture into the dish and brush the edge of the pastry with the beaten egg.

6.    Roll out the puff pastry to 4mm thick and large enough to cover the pie.  Place the pastry over the pie and press the edges firmly together to seal and trim neatly.  Brush the top of the pastry with the beaten egg.  Decorate with trimmings and brush with more egg to glaze.  Bake in the oven for 40-45 minutes until the pastry has puffed and is golden brown.  Divide the pie and serve with mash and plenty of gravy, enjoy