SIMPLE EASTER FUDGE CAKE WITH EASTER NESTS

• Tags:
• chocolate
• mini eggs
• shredded wheat

Posted by Paul Heathcote on March 25, 2008 11:26 PM

THIS coming week I will be filming on Market Kitchen for TV with my old friends Matthew Fort, and Tania Ramsay – Gordon’s wife. The programme runs from this coming Monday on UK Food at lunchtime and is repeated in the evening, featuring a full week of Easter influenced dishes. The chocolate fudge cake must be one of the simplest recipes I know but does involve the use of a food processor.

I have pitched in advance an idea from one of Tanya’s cake recipes that involves making nests from shredded wheat – great fun for the children to make and will really keep their interest as this cake is oh so chocolaty.

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CHINESE STYLE MEATBALLS

• Tags:
• chillies
• ginger
• noodles
• pork

Posted by Paul Heathcote on March 25, 2008 11:22 PM

I HAVE been away on holiday and missed Chinese New Year so here’s a recipe – late as it maybe – which could be served with some stir fried noodles.

They are not particularly difficult to make but are much easier if you have a food processor. Serve a dip of chilli jam and soya sauce to accompany.

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GRILLED CHICKEN WITH OLIVES & BALSAMIC VINEGAR AND GREEN PEPPERCORNS

• Tags:
• balsamic vinegar
• chicken
• olives

Posted by Paul Heathcote on March 25, 2008 11:19 PM

THIS is a great dish for preparing a little in advance and then quickly cooking when needed.

The lemon juice helps marinate the chicken and makes it more tender and a nice tip for the even cooking of the chicken into escalopes is to make a few incisions – only a couple of millimetres on the thicker part of the meat so that one piece doesn’t become dry while the other is still cooking.
I love serving this dish with some couscous or pasta.

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Quick fix Mascarpone and Tangerine Mousse with crushed Amaretti

Posted by Paul Heathcote on March 5, 2008 8:13 AM

HERE’S a real quick recipe and is ideal at the moment as there are plenty of tangerines around.

Orange curd can be found in most delicatessens or farmers markets but if you are struggling, substitute with rindless marmalade although the recipe is never as good. Crushed amaretti biscuits give that wonderful crunchy texture to finish it off. The dish will look wonderfully elegant in a cocktail glass or a scooped glass bowl.

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Roast potatoes in olive oil with Rosemary

Posted by Paul Heathcote on March 5, 2008 8:10 AM

I LOVE my roast potatoes cooked in old-fashioned dripping or goose fat, and as goose fat is becoming far more readily available in supermarkets, I recommend that you give it a try.

For those who are not prepared to take on hefty cholesterol or fat, olive oil may be a healthier option. I also love throwing in a few cloves of semi crushed garlic – cook them in the skin – give them a bash with the side of the knife allowing them to impart the flavour onto the potato and preventing a burnt taste.

Personally, I like a good handful of rosemary with the potato as well but thyme is also a good substitute.

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Lemon and Vanilla Creme Brulee

Posted by Paul Heathcote on March 5, 2008 8:07 AM

CREME brulees are not particularly difficult to make but the two areas that seem to trouble most domestic and sometimes professional cooks are the potential splitting of the custard and finishing off that nice crispy caramel topping.

Here in this recipe I have added a few teaspoons of cornflour – this will help bind the eggs, cream and milk together and avoid curdling.

As for the caramel topping, it is essential that you make sure the brulee is well chilled before attempting the crisp coating as it will easily sink.

The difficulty that most domestic ovens have is that they are not hot enough – my tip is that you put the grill on full and make sure that the tray is at the very highest point to the heat – of course if you have a fancy little blow torch it will work much better – alternatively try using icing sugar instead of castor – the coating will be thinner, caramelises quicker and requires less intense heat.

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