North west England recipes
Homemade Trout Pate
Serves 4
Ingredients
- 125g Pre Packed Cooked Trout
- 130g Cream Cheese
- 1 tbsp Freshly Squeezed Lemon Juice
- 1 tsp Horseradish
- Pinch of fresh dill
- Seasoning to taste
Method
- Remove the skin and bone from the trout fillets.
- Add to a bowl and break-up into flakes.
- In a separate bowl whip the cream cheese using a hand mixer to soften it, add the horseradish, lemon juice and dill.
- Gently mix in the trout fillets and season to taste.
- Spoon out into individual ramekins and garnish with a little dill.
Serve with toasted ciabatta or crusty bread
Lancashire Cheese and Asparagus Quiche
Preparation time: 15 minutes
Cooking time: 30 minutes
Ingredients
- 375g Ready Made Short crust Pastry
- 100g Asparagus Tips
- 20g Butter
- 4 tbsp Plain Flour
- ¾ pint Semi Skimmed Milk
- 2 ½ fl oz Single Cream
- 200g Tesco Finest Lancashire Cheese, grated
- 2 Eggs
- 2 tbsp fresh chives, finely chopped
- 1 x Loose Bottom Flan Tin 24.5cm x 24.5cm
Method
- Pre heat the oven to 200’c / Gas 6.
- Roll out the pastry and line a greased flan tin, prick the base and bake blind for 5 minutes.
- Blanch the asparagus in boiling water for 4 minutes drain refresh with cold water place to one side.
- Melt the butter in a pan add the flour cook the roux out for 2 minutes and then gradually add the cream and milk.
- Season with salt and pepper and whisk in an egg and gradually add the grated cheese.
- Save some asparagus tips for the top add the remaining asparagus tips and 1 tbsp of freshly chopped chives to the mixture.
- Carefully pour the mixture into the pastry case, place the remaining asparagus tips on top and scatter 1 tbsp of chives over the mixture.
- Bake in the oven for about 30 minutes or until golden and set.
Serve with a fresh green salad drizzled with olive oil and balsamic vinegar
Plum and Apple Crumble
Preparation time: 15 minutes
Cooking time: 45 minutes
Ingredients
- 650g Bramley Apples
- 225g English Plums
- 285g Plain Flour
- 130g Butter
- 225g Demerara Sugar
- 75g Crushed Pecan Nuts
Method
- Pre heat the oven to 200’c / Gas 6.
- Stone and chop the plums. Peel and thinly slice the apples. Place in an ovenproof dish and sprinkle 110g of the Demerara sugar over the top.
- Rub the butter into the flour to resemble breadcrumbs. Mix in the sugar and add the pecans. Sprinkle over the fruit.
- Bake in the oven for 40 to 45 minutes or until golden on top.
Serve with whipped cream
Rocket Salad With Wiltshire Cured Smoked Bacon, Black Pudding and Poached Egg
Preparation time: 15 minutes
Cooking time: 15 minutes
Ingredients
- 1 tbsp mayonnaise
- lemon – good squeeze
- 1 tbsp white wine vinegar
- 4 eggs
- 2 tbsp olive oil
- 8 Wiltshire Cured Streaky Bacon
- 1 shallot, sliced
- 140g black pudding
- 4 handfuls rocket
Method
- Mix the mayonaise with the freshly squeezed lemon, place to one side.
- Heat oil in a frying pan and fry the bacon.
- Add the shallots and blackpudding. Cook for around 5 minutes or until the bacon and blackpudding are crisp. Remove from the heat.
- Transfer to a bowl and season. Add the rocket leaves and dress with the lemon mayonaise, toss all together.
- Fill a saucepan with water, add the vinegar and bring to a simmer. Break one egg into a ladle and slowely lower into the water, repeat with the remaing eggs. Cook for 5 minutes.
- Divide the salad between 4 plates and top with a poached egg.
Lancashire Hotpot served with Braised Red Cabbage
Serves: 4
Preparation time: 30 minutes
Cooking time: Lancashire Hotpot - 1 hour 30 minutes, Braised Red Cabbage - 1 hour 20 minutes
Ingredients
Lancashire Hotpot:
- 900g best end lamb chops
- 2 lamb kidneys
- Olive oil
- Knob of butter
- 3 onions, sliced
- 3 carrots, peeled and cut into chunks
- 1tbsp plain flour
- 400ml Vegetable Stock
- 1tsp Worcester sauce
- 1 fresh bay leaf
- 2 thyme sprigs
- 900g Potatoes cut into 2cm slices
Braised Red Cabbage:
- 1 red cabbage
- 1 red onion
- 2 dessert apples
- 3tbsp water
- 2 tbsp light brown soft sugar
- 1 cinnamon stick
- 25g butter
- 2 tbsp red wine vinegar
Method
- Pre heat oven to 170°c/ Gas 3.
- Trim the lamb of any excess fat and pat dry with kitchen towl.
- Heat the oil and butter in a casserole pan with lid. Brown the lamb and the kidneys.
- Once add the onions, and carrot to the pan and cook for 7 to 8 minutes.
- Stir in the flour then gradually add the hot water and Worcester sauce.
- Add the bay and thyme and then season well. Arrange the potatoes over the meat and season the potatoes.
- Place the lid on the casserole dish and cook for 1 hour 30 minutes. For the last 15 minutes turn the oven heat up to 200°c / Gas 6 remove the lid and allow the potatoes to brown.
For the Braised Red Cabbage:
- Cut the cabbage into quarters; remove any tough outer leaves and core – shred as finely as possible. Peel and slice the onion. Peel, quarter, core and slice the apples.
- Place the cabbage, onion, apples, water, sugar, vinegar and cinnamon stick into a large solid pan or casserole dish. Add the butter and season well. Mix all the ingredients over a low to medium heat. Cover with a tight fitting lid, reduce the heat slightly and cook for about 55 minutes, stirring from time to time until the cabbage and apples are tender.
- Remove the cinnamon stick, taste and add more sugar or vinegar if needed.
Gingerbread - Bake one, make three
Serves: 8-10
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Ingredients
- 110g golden syrup
- 110g black treacle
- 230g self-raising flour
- 1 tsp bicarbonate of soda
- 1 tsp mixed spice
- 1 tsp ground cinnamon
- 2 tsp gound ginger
- 280ml milk
- 110g dark muscovado sugar
- 1 egg, beaten
Method
- Preheat the oven to 180ºC/350ºF/Gas Mark 5. Grease and base line a 2 pt loaf tin.
- Heat the golden syrup and black treacle together in a small pan then leave to cool slightly.
- Sift the flour, bicarbonate and spices into a bowl.
- Heat the milk with the sugar, stirring occasionally, until the sugar has dissolved completely.
- Pour the milk and sugar mixture into the dry ingredients followed by the syrups and the egg – beat well to mix together then pour the batter into the prepared tin.
- Cook for 35-40 minutes, until a skewer inserted in the centre comes out clean.
- Leave to cool slightly in the tin before turning out and completely cooling on a rack.
- Wrap in a layer of greaseproof and then foil – this bread gets better on the 2nd and 3rd day.
Bake one make three - Gingerbread Pudding
Serves: 4
Preparation time: 20 minutes
Cooking time: 20-25 minutes
Ingredients
- 225g gingerbread, cut into 12 large chunks
- 2 kumquats, halved and sliced
- 1 fig, chopped
- 4 egg yolks
- 80g caster sugar
- 300ml milk
- 4 tsp light brown sugar
Method
- Preheat the oven to 200ºC/400ºF/Gas Mark 6.
- Divide the chunks of gingerbread between 4 ramekins. Divide the slices of kumquat and pieces of figs too – sprinkle over the gingerbread.
- Whisk the egg yolks and sugar together in a bowl.
- Heat the milk to just below boiling them pour into the egg and sugar mixture, whisking continuously.
- Pour the custard mixture into a small jug and then divide between the 4 ramekins.
- Sprinkle each one with a teaspoon of light brown soft sugar and place the ramekins in a roasting tin.
- Pour in warm water to come halfway up the side of the ramekins then place in the oven and bake for 25-30 minutes until the custard is set.
Bake one make three - Gingerbread Trifle
Serves: 4-6
Ingredients
- 300g gingerbread, sliced
- 2 oranges
- 1 mango, peeled and chopped
- 1 tbsp Cointreau
- 500g Tesco fresh custard
- 2 tsp stem ginger syrup
- 284ml double cream
- 1 stem ginger, cut into strips
Method
- Place the slices of gingerbread at the bottom of a trifle dish.
- Grate the orange rind into a small bowl and put to one side.
- Segment the orange over the trifle bowl to catch the juice and place the segments on top of the gingerbread. Top this with the copped mango.
- Pour over the fresh custard.
- Add the stem ginger syrup to the orange rind and pour in the double cream – whisk until it holds its’ shape.
- Spoon the cream on top of the custard and sprinkle with the stem ginger strips. Keep chilled until ready to serve.
Cook's tip: Other ideas for using gingerbread include topping a slice with fresh fruit and yoghurt for a breakfast treat, or a dollop of clotted cream and fresh strawberries for afternoon tea.
Cook's tip: To segment an orange, first cut off all the peel, including the pith and then, holding the orange in one hand and the knife in the other, cut either side of the membrane of each segment so that the segment drops freely into the bowl.