Ingredients for 4 persons

1 medium chicken
1 medium ripe chopped tomatoes
4 Chirzo Cooking sausage
12 tiger prawns raw
12 Mussels raw
3 oz peas
1 level teaspoon of saffron
3 cups of spanish rice
8 cups of hot water or ( even better chicken broth)
olive oil ( enough to cover the bottom of the paella pan)
salt ( to taste)
level teaspoon of sweet red paprika

First, heat the oil and when it is hot enough, chicken (lightly salted ) and fry unitl lightly browned. Then add the sausage peas whilst they are cookin, make a clearance in the middle of the paella pans and fry the chopped tomatoes until they look a little pasty, quickly adding the paprika, stirring quickly and immediately adding the hot water or broth until it is almost to the top of the paella pans edge.
spanish paella in pan

Cook all the ingredients for about 20 minutes over a low gas light and tasting for salt. After 20 minutes we add the rice, distributing it evenly, making sure the rice is covered with liquid. The gas should get onto full to heat get it to boiling. It takes about 20 minutes for the paella rice to cook, however add the mussels and prawns at 10 minutes. Do not stir the rice once you have added it to the paella pans, just change it under a low heat. All the broth should be absorbed when finished. Take the paella off the hob and let stand for about 10 minutes covering the top with foil. If the rice has been cooked correctly, the rice grains should be loose, not clumped together or having a mushy texture.

With loads of apples around  create your own chutney to enjoy later in the year

Ingredients:

* 1.5 k of cooking apples
* 500g of onions
* 500g of sultanas
* 750g Demerara sugar
* 500ml of white wine vinegar
* Zest and juice of two lemons
* I small chilli
* 1 tsp ground ginger
* 1 tsp ground allspice
* ½ tsp of cinnamon
* Pinch of ground cloves
* ½ tsp of Maldon sea salt
* 8 peppercorns
* 1 tbsp of mustard seed

Method:

1. Wash, peel, core and chop the apples fine
2. Peel and chop and mince the onions (if you don’t have a mincer chop them very fine)
3. Put all ingredients into a large heavy bottomed saucepan and bring slowly to the boil. Stirring until the sugar is dissolved.
4. Then simmer very gently, bubbles barely breaking the surface, until the chutney has thickened, stiring every now and then. It is ready when drawing a spoon across the surface leaves a definite track mark. This will take at least four hours.
5. Pot into warm sterilised jars with plastic lined lids. Don’t use cellophane lids as the vinegar will evapourate through these and your chutney will dry up. Label when cold and store in a cool, dry place. Leave to mature for a month.

Creme Brulee – great for a summer dessert:

Ingredients

500ml/18fl oz double cream
1 vanilla pod
100g/4oz caster sugar (plus extra for the topping)
6 egg yolks
Method

1. Pre-heat the oven to 150C/300F/Gas 2.
2. Pour the cream into a saucepan. Split the vanilla pod lengthways and scrape the seeds into the cream.
3. Chop the empty pod into small pieces, and add them to the cream.
4. Bring to boiling point, then lower the heat and simmer gently for five minutes.
5. Beat the sugar and egg yolks together in a large heat-proof bowl until pale and creamy.
6. Bring the cream back to boiling point. Pour it over the egg mixture, whisking all the time until thickened – this indicates that the eggs have begun to cook slightly.
7. Strain through a fine sieve into a large jug, if you want to add a soft fruit say Raspberries or blue berries do this now at the bottom of each ramekin.
8.Fill six ramekins about two-thirds full, place the ramekins in a large roasting tray and pour in enough hot water to come halfway up their sides.
9. Place on the centre shelf of the oven and bake for about 45 minutes, or until the custards are just set and are still a bit wobbly in the middle.
10. Remove from the water and allow to cool to room temperature.
11. When ready to serve, sprinkle one level teaspoon of caster sugar evenly over the surface of each créme, then caramelise with a mini blowtorch.
12. Leave to cool for a couple of minutes, then serve.

For the soup

* 50g butter
* 100g onions, peeled and roughly chopped
* 200g potatoes, peeled and roughly chopped
* 300 ml hot chicken or vegetable stock
* 1 bunch of fresh wild garlic
* 2 tbsp double cream

Method
1. For the soup: melt the butter in a heavy-bottomed saucepan over a medium heat. Add the onions and potatoes, lightly frying, then season with salt and pepper. Cover the pan with a lid and cook for 10 minutes.

2. Add the stock bit by bit to the potato and onion mixture so that it combines well with the mixture. Once all the stock has been added bring the pan to a boil, reduce the heat and cook until the potatoes and onions are tender.

3. Stir in the wild garlic leaves and cook for 1 more minute. Add the double cream and stir.

4. Transfer the soup to a food processor and blend to a smooth consistency. Season with salt and pepper to taste.

You may want to add with it a pesto when serving

Beef burger with a fantastic soft blue cheese:

Ingredients

300g/12oz high quality beef steak,
1 tbsp capers, drained and chopped
2 shallots, finely chopped
2 tbsp flatleaf parsley, finely chopped
1 tbsp extra virgin olive oil
2 cornichons (small pickled cucumbers), finely chopped
3 dashes Tabasco
½ tsp salt
2 tsp freshly ground black pepper
2 medium free-range egg yolks
2 slices taleggio cheese
olive oil, for drizzling

To serve
2 olive ciabatta rolls, split
50g/2oz mixed salad leaves

Method

1. Place the meat into a bowl along with all the ingredients except the cheese and olive oil, and mix well to combine.
2. Divide into two and form into patties.
3. Place a piece of cheese in the centre of each burger and draw the meat over to cover.
4. Reform to make a patty.
5. Heat a griddle pan until very hot and drizzle with a little olive oil.
6. Place the burger on the griddle and cook for 3-4 minutes on each side.
7. Remove and serve in the ciabatta roll with some salad leaves.

Recipes of the luncheon in Prestbury:

Short Crust Pastry

500    Grams    Flour
250     Grams         Butter
200    Ml     Water

Method
1.    Dice Chilled butter
2.    Mix with the flour
3.    Pulse in a food processor  till breadcrumb effect
4.    Place in bowl add water
5.    Bring together with finger tips
6.    Wrap in cling film and leave to rest for at least 30 mins in the fridge

Quiche filling
4        Eggs
250     ml     Milk
250    ml     Double Cream
Salt and pepper

Method
1.    Beat eggs in a large bowl (big enough to take the milk and cream later on)
2.    Place cream and milk in a pan bring to the boil add slat and pepper
3.    Add the milk and cream to the eggs whisking all the time

Meringues
400    Grams        Egg whites (around 8 eggs)
600    Grams         Castor Sugar
Squeeze Lemon Juice
Dessert Spoon corn flour

Method
1.    Whisk the egg whites until they create a peak
2.    Add the sugar a ¼ of a time and whisk for another 5 minutes,
3.    Repeat adding the sugar 3 times until all used
4.    When completely added, add in the lemon juice and the corn flour
5.    Place in a piping bag and pipe onto silicone paper
6.    Bake at 130oC for around 90 mins

A great spring soup using the best of British produce:

For the soup

50g/2oz butter
2 large banana shallots, roughly chopped
125g/4 ½oz Jersey Royal potatoes, washed, scrubbed and thinly sliced
450ml/16fl oz chicken stock (vegetarians can substitute vegetable stock)
225g/8oz watercress, roughly chopped
150ml/5fl oz double cream
salt and freshly ground black pepper
pinch freshly grated nutmeg
For the Jersey Royals
400g/14oz Jersey Royal potatoes, washed
75g/3oz butter
4 tbsp chives, finely chopped
110ml/4fl oz double cream
½ lemon, juice only
salt and freshly ground black pepper
watercress, to garnish

Method

1. For the soup, heat a pan until hot, then add the butter and shallots and fry for 2-3 minutes over a low heat until softened, but not browned.
2. Add the potatoes and stock and bring to the boil, then reduce the heat to simmer for 8-9 minutes, until the potatoes are just tender.
3. Add the watercress and continue to simmer for two minutes, then remove from the heat and leave to cool for 2-3 minutes.
4. Pour the soup into a food processor and blend until smooth.
5. Return the soup to the pan and add the cream. Season, to taste, with salt and freshly ground black pepper and grate in a pinch of nutmeg.
6. For the Jersey Royals, place the potatoes into a pan over a medium heat and cover with water. Bring to the boil, then cook for 8-10 minutes, or until tender. Drain the potatoes, then return to the pan.
7. Add the butter and chives and roughly crush the potatoes with the back of a fork.
8. Meanwhile, pour the cream into a bowl and add the lemon juice, salt and freshly ground black pepper. Whisk the cream until soft peaks form when the whisk is removed.
9. To serve, place a large spoonful of the crushed potatoes into the centre of each of four shallow soup bowls. Ladle the soup around the crushed potatoes, leaving islands of potato visible. Top each pile of crushed potatoes with a spoonful of soured cream and a few sprigs of watercress.

A great spring dish:

Ingredients:
1 teaspoon extra virgin olive oil
2 x 6 oz Pollock fillets
16 stoned black olives, washed and finely chopped
2 tablespoon chopped parsley
1 tablespoon chopped dill
1 bunch of spring onions, finely chopped
2 chillies, finely diced
Juice and zest of 1 lime
Ground black pepper
¼ pint tomato juice
¼ pint fish stock

PREPARATION:
1. Preheat the oven to 230C. Lightly oil a baking dish and place the pollock in the bottom.

2. In a bowl, combine the olives, herbs, spring onions chillies and lime zest with the lime juice and spread over the top of the cod.

3. Season with pepper, pour the tomato juice and fish stock around the fish, and bring to the boil over a medium heat.

4. Place the dish in the preheated oven and cook for 12 minutes. Serve immediately, using the juices as a sauce, along with a herbed leaf salad.

Fondant Fancies for an afternoon tea we are doing in March:

For the cakes

175g/6oz unsalted butter, plus extra for greasing
150g/5½oz caster sugar
3 free-range eggs
175g/6oz plain flour
1 tsp baking powder
For the icing
25g/1oz unsalted butter
100g/3½oz dark chocolate, minimum 70 per cent cocoa solids
90g/3oz icing sugar, sifted
100ml/3½fl oz boiling water
75g/2¾oz mascarpone
75g/2½oz white chocolate, melted, to decorate
Method

1. Preheat the oven to 140C/280F/Gas 1. Grease and line a 23cm/9in square cake tin.
2. For the cakes, in a large bowl, whisk the butter and sugar together, using an electric whisk, until pale and fluffy.
3. Gradually add the eggs, whisking continuously, waiting until each addition has been fully incorporated into the mixture before adding the next.
4. Carefully fold in the flour and the baking powder until well combined.
5. Spoon the cake batter into the prepared cake tin. Transfer to the oven and bake for 25-30 minutes, or until the sponge has risen and a skewer inserted into the centre of the cake comes out clean. Set aside to cool, then cut into ten 2.5cm/1in squares.
6. For the icing, bring a little water to the boil in a pan, then reduce the heat until the water is simmering. Suspend a heatproof bowl over the water (do not allow the base of the bowl to touch the water). Add the butter, dark chocolate and icing sugar and stir until glossy and smooth.
7. Gradually add the boiling water until the mixture has loosened. (You may not need to use all of the water. The icing mixture should be runny enough to drip down the sides of each cake square.)
7. Dot each cake square with a teaspoon of mascarpone. Spoon over the chocolate and butter icing to cover each cake square. Set aside for 20-30 minutes, or until the icing has set.
8. Spoon the melted white chocolate into a piping bag and drizzle decorative lines all over the iced fondant fancies. Set aside to cool.

We did a menu tasting for a wedding, with a twist, its a buffet served to the guests and the Bride and Groom would like a Traditional Chicken rice and Peas served, Its the grooms family recipe… with our twist!

Chicken, Rice and Peas with Fried Plantain

Ingredients
3 kg of large chicken thighs
A sprinkle of dried  Ginger
1  teaspoon of Paprika
Few drops of Soy  Sauce
Pinch ground black  pepper
1 teaspoon  fresh Thyme
2  Cloves Garlic – crushed and chopped
2  Large onions diced into  large chunks
A few sprinkles of fresh  Rosemary
Knob of  Butter
3 tablespoons plain flour
1 pint of fresh chicken stock (brown)
160g Reggae Reggae Sauce
2 plantain

For the Rice
150g Fresh Red Kidney Beans
Large sprig of fresh  Thyme
1  large onion finely diced
1 large clove garlic  crushed
Ground black  pepper
50g Creamed Coconut
500g Easy  Cook Long Grain  Rice

Method
For  the chicken &  sauce
Wash the chicken in water and  vinegar. Rinse and then trim off  the excess fat and skin leaving  only the skin on the top of the thighs. Then  slide a few groves into  the top of the chicken skin.
Put the chicken thighs  into a large  bowl. Add the Ginger, Paprika, All Purpose and Chicken Seasoning,   Soy Sauce, Black Pepper, Thyme, Garlic, Onions, and Rosemary and  work into  Chicken with hands (wear gloves).
Preheat the oven to  180 degrees (gas mark  5).
Grease a deep baking tray with butter  and then place the chicken and  half of the onions onto the tray.  Cover with foil and place in centre of the  oven. Cook for about 90  minutes basting throughout.
For the  sauce
Melt a large  spoon of Butter in a pan on full heat and add the  remaining onions.  Stir in the flour and lower the heat slightly. Leave for 5   minutes.
Remove from the heat and sprinkle the gravy granules  over and stir  it right in. Return to the heat and add ½ cup of  boiling water and stir into a  paste. Keep stirring over the heat and  then a ½ a cup again stirring in. Don’t  allow the gravy to get too  thick as it is a pouring sauce. Repeat adding ½  cups of water and  stirring several times. Add water as required. Keep  stirring.
Add  the Reggae Reggae sauce and a splash of red wine and stir in.  Remove  from heat and put to one side.
When the Chicken has been in the oven   for just over an hour  take the foil off and turn up the heat  and blast  for 20 minutes to crisp up the skin, again basting once or  twice.
The pour  over slightly more than half over the gravy and  lower the heat again. Return  to the oven for a further 30 minutes or  so. Use the rest of the gravy to pour  over the rice when  serving.

For the rice
Soak the  Kidney beans  in fresh cold water. Leave overnight.
Rinse and then bring to  the  boil in fresh cold water. Adding the Thyme, Garlic and black   pepper.
Chuck in the creamed coconut and allow to dissolve then  stir  in.
Add a cup of boiling water from the kettle &  simmer.
Wash and  rinse rice.  Remove about half of the beans  from the pan. Add the rice to  the pan and stir. Put in more boiling  water from the kettle so that there is  about 4 cups over water over  the rice (inc the water that’s already in). Put  on high heat with  the lids on until it’s boiling. Stir and then put on low  heat with  the lid back on.  It will take about 20-30 minutes. Keep   checking. And try not to get tempted to add more water as it  shouldn’t need  it. Of e4course if it does need more water then add a  small amount at a time  from the hot from the kettle. Turn the rice  off when you think it’s almost  done and then keep the lid on allow  steam to finish it off. Remove any big  sprigs of thyme and  serve.

The Plantain
Cut the  plantain into  long thin slices and shallow fry until soft in the middle and slightly crisp on the  outside.