SOOOO YUMMY IGUANA EGGS, JALAPENO'S STUFFED WITH CREAM CHEESE, TOSSED IN PANKO BREADCRUMBS AND FRIED GOLDEN CRISP

FABULOUS JALAPENO POPPERS aka IGUANA EGGS

HOMEMADE PANKO BREADCRUMBS

INGREDIENTS
10 Fresh jalapeno chillies
1 pot philly cream cheese
300g panko bread crumbs
300g seasoned flour
2 eggs beaten & seasoned
oil for deep frying

PREPARE THE DIPPING STATION
Take three oven dishes and place the beaten egg in one, seasoned flour in one and panko breadcrumbs in the last one, this is your dipping station ready to go.

MAKE THE PANKO BREADCRUMBS
Take some white bread and make melba toast, to do this you toast both sides and then slice in half, to give you two raw sides and re-toast the un-toasted sides, now leave to cool and then grate on a fine grater and pop in a pre-heated oven of 180 degrees that you turn off as you place in the breadcrumbs and leave in the oven to cool

Take the jalapeno chillies and slice in half, de-seed and stuff each half with cream cheese, dip in the  egg mix and then into the flour and leave on a board to dry.

Take the flour coated jalapeno poppers and dip in the egg and then roll into the panko breadcrumbs and place on a rack to set, these are now ready to fry.  Pre-heat your oil to 200 degrees and fry the poppers till light golden and crispy, serve immediately with a cool sour cream dip on the side.

TOAD IN THE HOLE FOR ONE...

INGREDIENTS
200g eggs
200g milk
200g plain flour
1 tsp dijon mustard
Pinch salt and pepper
Sausages
25g beef dripping

Take the eggs and flour and mix well together, add the milk, mustard and seasoning and beat well together, leave to rest for at least a hour. 

Brown off the sausages and leave to one side.  Put the beef dripping in a roasting tin and pop in the pre heated oven, 200 degrees until the dripping is smoking hot, take the batter and pour into a jug and have the sausages to hand.  Take the roasting tin out of oven and really quickly pour in the batter and drop in the sausages, gently put the tray bake into the oven without banging the tin or oven door, do not open the oven door until the toad is cooked approx 30-40 minutes.

FABULOUS MOIST CHOCOLATE BROWNIE'S WITH MASCARPONE VANILLA CREAM CHEESE LAYER

RICH MOIST LAYERED OLD FASHIONED BROWNIE WITH A SUMPTUOUS CHOCOLATE FUDGE TOPPING



INGREDIENTS
90g butter
300g mascarpone or Philly
1 tsp vanilla essence
230g caster sugar
2 eggs
4 tbsp cocoa powder
100g self raising flour

CHOCOLATE FUDGE TOPPING
4 tbsp butter
1 tbsp milk
75g icing sugar
2 tbsp cocoa powder

Grease a brownie tin and line the bottom, beat the vanilla into the mascarpone cheese with 5 tsp of the caster sugar and leave to one side, melt the butter and add the cocoa powder and mix together well leave to one side, take the eggs and the rest of the sugar and beat to a light and fluffy texture, now add the melted butter and cocoa mix and flour and mix well.  Pour half the mix into the brownie tin, now spread the vanilla mascarpone cheese over the top and finish off with the rest of the brownie mix.  Bake in a pre heated oven at 180 degrees for 40mins, leave to cool. 

While your brownie is cooling make the choc fudge topping, take the butter and milk gently melt in a saucepan take off the heat and mix in the icing sugar and cocoa powder, spread over the top of the cooled brownie.

ALMOND & COCONUT CHICKEN WITH SAFFRON RICE

FABULOUS ONE POT COOKING

INGREDIENTS
Chicken thighs on the bone
2 tins coconut milk
Basmati rice 1/3 measure of coconut milk
Handful sliced almonds toasted
Ooil
Ooil & butter
1 shallot fine diced
3 cloves garlic fine sliced
Pinch of saffron or 1/2 tsp turmeric
Handful torn coriander

Heat the ooil in a non stick pan and seal the chicken thighs, pop in a preheated oven to cook for 10 minutes at 180 degrees, meanwhile gently soften the shallot & garlic in the ooil and butter, add the washed rice, the saffron and coconut milk mix well but only stir for a couple of seconds add the chicken thighs cover and simmer gently for six minutes, then take off the heat and leave for another ten minutes, don't be tempted to stir and do not take the lid off until the ten minutes is up as the heat in the pan will carry on cooking the rice so it is perfect moist and fluffy.  Finish off the dish with some toasted sliced almonds and torn coriander.

CHICKEN FRIED STEAK WITH BUTTER PRAWNS, SCALLOPS & CREAMY MUSHROOM SAUCE

INGREDIENTS:
6 large shell on fresh prawns
6 scallops
100g butter
2 4oz fillet steaks
Oil for frying
Plain flour
Sea salt
Fresh ground black pepper
White pepper
Pinch cayenne pepper
Pinch garlic powder
Pinch of onion powder
Buttermilk
25g butter & dash ooil
6 mushrooms sliced
1 shallot fine diced
300ml dbl cream
50ml dry white wine
Seasoning

CHICKEN FRIED STEAKS
Take the steaks and if quite thick, lay some clingfilm over and using a rolling pin, gently bash the steaks out to half their thickness, this will ensure even cooking.  Place the steaks in a large food bag and fill with the buttermilk for a few hours, this is to tenderise & help the flour coating stick.

Mix the flour and all the spices and seasoning together and place in a bowl, in another dish beat the eggs and place in a dish.

To cook the chicken fried steak heat the oil in a deep pan up to 180 degrees, meanwhile take the steak out of the buttermilk and dip into the egg mix and then into the flour, if you want a thicker coating repeat the egg and flour dip again, drop into the hot oil and fry for approx 2-3minutes for medium rare.

SCALLOPS & PRAWNS IN BUTTER
Place the butter and oil in a non stick pan and bring up to a sizzle heat, place the cleaned scallops into the pan and sear/caramelise each side.

CREAMY MUSHROOM SAUCE
Melt some butter and ooil and soften the onions, don't let the onions colour, add the mushrooms and cook for another 5 minutes.  Add the cream and seasoning and bring to a gentle simmer, if  you want add a dash of dry white wine, this will also thicken the sauce, I like to make this a few hours in advance so that the flavours deepen.  This sauce is fantastic on pasta, chicken, steaks and fish and so quick and simple to make.

THE BEST EVER AMERICAN CHILLI CHEESE CORN BREAD EVER !!!!!

I CAN NOT TELL YOU HOW GOOD THIS IS, WELL YES I CAN !!!  THIS WAS SOOOO YUMMY, IT IS NOW A FAMILY FAVOURITE...

INGREDIENTS
100g butter
2 onions diced
2 tsp soft brown sugar
2 corn on cob
4 large eggs
325g fine ground corn meal/polenta
300ml whole milk
1 large tsp baking powder
6 table spoons plain flour
Generous pinch sea salt and pepper
250g grated mature cheddar cheese
3 fresh chillies sliced keep one back
ooil for greasing a 22cm cake tin

Melt the butter and gently fry the onions for approx 10 minutes until caramelised, remove the corn kernels from the cobs and add to the onions with the sliced chillies, cook for another 10 minutes, add the sugar and cook for a further five minutes, put to one side and leave to cool.

In a big bowl place your eggs, cornmeal, flour, baking powder, milk, salt and pepper, 80% of your grated cheese, mix really well and add the cooled onion and corn, stir well.  Grease and line the base of your deep cake tin and pour the mixture into the tin, I leave to rest before cooking as this corn bread for the very best results should be eaten warm straight from the oven,  It is great cold but has that extra depth of flavour that you loose as it cools.

Bake in the pre heated oven 200 degrees for 25 minutes, then sprinkle on the remaining cheese and chillies and pop back in the oven for a further 10 minutes.  Leave to cool for 10 minutes and serve cheesy side up.

Why not add some pan fried diced chorizo or crispy pancetta to this or any other flavour you fancy.

MOST WONDERFUL FABULOUS VALENTINES DAY COOKING AND EATING WITH LOVE LOVE LOVE

COQUILLES SAINT JACQUES MORNAY & LOBSTER THERMIDOR, FOLLOWED WITH SLOW ROASTED BRAISED BEAUJOLAIS LAMB & TO FINISH OFF VANILLA & LAVENDER PANNA COTTA

ST JACQUES MORNAY SAUCE

TO MAKE THIS A STRESS FREE LOVING ROMANTIC MEAL, THAT YOU DON'T SPEND ALL YOUR TIME IN THE KITCHEN, I MAKE THE COURT BOULLION, THE MORNAY, THE THERMIDOR, REDUCE THE LAMB STOCK, GRATE THE CHEESE, CHOP THE BUTTER, CLEAN THE LOBSTER AND SCALLOPS ALL IN THE DAY, SO IT IS REALLY A QUICK ASSEMBLY JOB TO SERVE, AND THE LAMB WELL THAT TAKES CARE OF IT'S SELF, JUST PEEL THE POTATOES AND LEAVE IN WATER AND PREP ALL THE VEG READY TO STEAM/BOIL.  THIS WILL GIVE YOU MORE TIME FOR SMOOCHING...

COQUILLES ST JACQUES MORNAY
6 fresh scallops on the shell
50g butter
1 shallot fine diced
45g plain flour
400ml milk
250g Gruyere grated
Season to taste

 POACHING COURT BOUILLON
200ml dry white wine
500ml water
1 shallot fine diced
1 carrot fine diced
1 bay leaf
6 whole black peppercorns

Clean the scallops from the shell, I like to remove the coral, then the foot and peel off the membrane.  I never rinse my scallops, as they can absorb some of the water.  These are now ready to poach.

Make the mornay sauce then pre heat the grill, when you put the scallops in to poach, pop the scallop shells under the grill to warm through.

In a pan put all the court bouillon ingredients and bring to a boil, simmer for 20 minutes, then strain and return to the pan.  Bring to a gently simmer and add the scallops and poach the scallops over a low heat for 2 minutes then drain and return the scallops to their shells and spoon over the mornay sauce and pop back under the grill for a couple on minutes to brown off.

TO MAKE THE MORNAY SAUCE
Melt the butter gently and add the shallot cook for a few minutes without cooking then add the flour to make the roux, cook on a gentle heat for a couple of minutes without colouring, start to add the milk a ladle at a time mixing well and cook for approx 10 minutes after all the milk has been absorbed.  Add the cheese, season to taste, keep warm.

LOBSTER THERMIDOR

INGREDIENTS

1 lobster

55g butter

50g butter again

55g flour

1 tbsp plain flour

1 tsp dry mustard

125ml fish stock

1 shallot fine diced

1 tsp tarragon fine diced

125ml milk

100g Parmesan grated

THE LOBSTER

I have a great fishmonger who if I pre order he will cook my lobster for me as I arrive to collect and it will be just ever so under done, he then cuts it in half length way for me ready for me to clean.  Take out the meat and roughly dice, leave to one side.

MAKE THE THERMIDOR SAUCE

Make the themidor sauce, melt the butter in a pan, add the flour and mustard powder, cook out gently for a few minutes, slowly add the milk, stirring all the time until all absorbed, cook on for 20 minutes gently add the Parmesan and then season if needed, keep warm.

Put the lobster shells under the grill to warm through while you melt the remaining butter in a pan and gently pan fry the lobster chunks for two minutes, spoon in some of the thermidor sauce into the lobster shells and then place the meat on top and then top with more thermidor sauce and sprinkle with some grated Parmesan and place back under the grill until golden brown and bubbling, serve immediately.

BEAUJOLAIS LAMB, RICH RED WINE REDUCTION, CRISPY FLUFFY ROAST POTATOES & PEAS, BROCCOLI & BUTTER TOSSED GREENS

SEARED LAMB ADDING FLAVOUR READY TO ROAST

SEARED WHOLE SHALLOTS, CELERY, WHOLE CARROTS, PEPPERCORNS, ROSEMARY

AND A WHOLE BOTTLE OF BEAUJOLAIS

FABULOUS LAMBY RED WINE GRAVY

INGREDIENTS

Local fresh leg of lamb

4 whole shallots

2 whole carrots peeled

2 sticks celery

2 sprigs fresh rosemary

10 peppercorns

1 bottle Beaujolais wine

Water

125g butter cubed

150ml reduced lamb stock

1 tsp redcurrant jelly

Seasoning

oil for searing

In a hot non stick frying pan add some oil and sear all sides of the lamb, add to your roasting/casserole dish, now brown off the whole shallots and add to the dish, place in the carrots, celery, peppercorns, rosemary and Beaujolais wine, top up a little with water to 3/4 cover the lamb, place a lid of tin foil on and then the lid on, this will help seal in all the steam and flavour.  Place in a pre heated oven 200 degrees for 30 minutes, then turn the oven down to 170 for next 2.5hrs.

Part boil your King Edward potatoes for 15 minutes in salted water, drain, toss then season well, throw in some hot goose fat and roast for 45 minutes until crispy and fluffy.

Meanwhile bring a pan of water to a rolling boil or a steamer and add the broccoli after a couple of minutes add the peas and then after a few more minutes add the sliced greens, once cooked drain and toss in a few generous knobs of butter and season well.

THE RED WINE REDUCTION GRAVY

Strain off the Beaujolais from the cooked lamb, and if a fair bit reduce down to approx 300ml ish, add the reduced lamb stock (reduced by half) and bring to a rolling simmer, add the butter and whisk well to thicken, you can add more butter if you find the gravy a little to thin, stir in the redcurrant jelly and taste, you may find the gravy needs a teaspoon of sugar if tart, season to taste.

VANILLA PANNA COTTA







INGREDIENTS

300ml whole milk

300ml double cream

4 leaves of gelatin

1 vanilla pod

3 drops lavender essence

So quick and easy, place the gelatin leaves in cold water for a few minutes to soften.  Split the vanilla pod length ways and scrape out all the seeds, add both to a sauce pan, add the milk and cream and bring to a simmer, take off the heat and remove the vanilla pod, stir in the gelatin leaves well and decant to a pouring jug, this will fill four nice sized ramekins, place in the fridge to set.  Serve in the ramekins or place the ramekin in a bowl of hot water to loosen the panna cotta and turn out and decorate, red current and blueberry compote is great with this.  I served it plain as this is how my fabulous husband loves it.