Baked Camembert Cranberry Burst

Baked Camembert Cranberry Burst

• 2 packs ready rolled puff pastry 
• Tub of freshly made cranberry sauce
• 1 Camembert for baking
• Pack of bacon lardons
• 1 beaten egg

Method:

Preheat the oven to 180 degrees (fan assisted) line a baking tray with foil and grease the foil with some olive oil.  

In a small frying pan heat some oil and fry the bacon lardons until crisp.  Place one sheet of the pastry onto the baking tray.  Line up the Camembert in the middle of the sheet and spread the cranberry sauce around the cheese and place the bacon lardons on top.  Remove the cheese and place the second sheet of pastry on top of the first then place the Camembert back in the centre and cut around the base with a sharp knife.  Remove the pastry from  beneath the cheese and return the Camembert to the centre.  Make cuts across the top of the cheese just to break through the top layer of the skin.

Working around the cheese, using a sharp knife cut down from the centre to the edge of the pastry (start the cut about an inch from the cheese) leaving a gap of about two fingers between each cut.  Twist each piece of the cut pastry around in a spiral.  Brush the pastry with the beaten egg and place into the oven for around 20 minutes until the pastry is nice and crisp and golden.

This recipe makes full use of the square of pastry, I don't like to waste unless really necessary, hence mine doesn't resemble the snowflake version that is doing the rounds. The end result is perfect for an informal buffet get together with friends and family and looks pretty stunning to boot.  Just tear off each segment of the pastry and dip into the molten gooey cheese and enjoy.  

Creamy Cassata Cheesecake

Creamy Cassata Cheesecake

• 140g soft amaretti biscuits
• 40g digestive biscuits
• 60g melted unsalted butter plus extra for greasing
• 250g ricotta
• 250g mascarpone
• 3 large egg yolks
• Seeds from 1 split vanilla pod
• 80g caster sugar
• 3 tbsp clear honey, plus extra to drizzle
• 6 gelatine sheets
• 6 tbsp golden rum
• 425ml double cream
• 75g candied fruit and citrus peel, chopped
• 150g red glacé cherries and Angelica, roughly chopped
• 75g nibbled unsalted pistachios, roughly chopped 

Method:

Preheat the oven to 180 degrees, 160 fan.  Grease and line a 20cm cake tin.  Crush the biscuits in a food processor then mix with the melted butter.  Spoon into the tin then press down in an even layer using the back of a metal spoon.  Bake for 5 minutes, then remove from the oven to cool completely.

Using a free standing or hand mixer, beat the ricotta, mascarpone, egg yolks, vanilla seeds, sugar and honey for 2 minutes until smooth and fluffy.  Soak the gelatine sheets in a small bowl of cold water for 5 minutes.  Meanwhile, heat the rum in a small pan until almost boiling, then remove from the heat.  Squeeze any excess water from the gelatine, add to the warm rum, stirring until dissolved, then strain through a sieve into the cheesecake mixture, mix well.

In a separate bowl, beat the cream to soft peaks, then fold through the cheesecake mix.  Leave to stand in a cool place for 25 minutes.  Fold through most of the fruit, peel, cherries, angelica and pistachios, then spoon into the cake tin.  Smooth the top, then scatter over the remaining fruit and nuts.  Cover loosely with foil and chill for 3 hours or overnight.  Remove from the tin and serve with extra honey drizzled over.

This is one of my go to recipes when I have people round for dinner, it serves 10-12 so it is ideal when you have a large gathering and it looks great when you bring it out.  Tastes amazing and is a real crowd pleaser.

Recipe courtesy of delicious magazine

Sage, Chilli and Feta Sausage Rolls

Sage, chilli and feta sausage rolls

• Olive oil for frying
• 1 onion finely chopped
• 2 minced garlic cloves
• 6 sage leaves finely chopped
• Kankun habanero sauce 
• 1 tsp dried oregano (plus extra for dusting)
• 200g crumbled feta
• 450g sausagemeat
• 2 X 320g packs ready rolled puff pastry
• 1 egg, beaten

Method:

Heat the oven to 200 degrees centigrade or 180 for fan assisted.  Heat a glug of oil in a frying pan and fry the onions for around 5 minutes over a medium heat.  Add the garlic and fry for a further 3 minutes and tip out into a large mixing bowl and leave to cool.  

Add the sage, oregano, feta and a good few glugs of the Kankun habanero sauce and sausagemeat to the onion mix.  Season with salt and pepper and then mix it all together, combining all of the ingredients with the sausagemeat.  Unroll one of the sheets of pastry and cut in half lengthways. Place a quarter of the sausage mixture down each length of pastry, just off centre.  Lightly brush the wide edge of the pastry with the egg glaze, then fold over to encase the filling, leaving a small lip of pastry.  Press down along the pastry lip to seal, using the back of a fork.  Brush with the beaten egg and sprinkle some oregano over the top.  Cut the roll into the size you wish and place onto a baking sheet lined with non-stick baking paper, repeat with the remaining pastry and filling.  Bake for around 30 minutes until risen and golden and the meat is cooked through.  

For the last few years it has become a tradition to make sausage rolls on Christmas Eve and certainly something my partner looks forward to, he does love to eat them pretty much out of the oven! This is the first time I have tried this recipe, to say I was impressed is an understatement, the flavour is awesome and you get a good kick of heat from the kankun habanero sauce, I think this is a new found favourite in our household and certainly one that my partner Scott enjoyed, given the amount he has already eaten!  Luckily I was able to take some photographs before they all vanished!

Recipe adapted from Delicious Magazine

Greek on the Street

Whilst I have eaten at a number of the restaurants, by far my favourite (so far) has been Greek on the Street, so this is where my Boxpark culinary adventure will begin.

I have had takeout from Greek on the Street 3 times and today went to eat in along with a couple of my friends.  Arriving early I grabbed a table and the waitress came over promptly, after explaining I was waiting for friends she came back with a carafe of water with mint leaves and left me to peruse the menu whilst I waited, this was a nice touch and much appreciated.   

The interior of Greek on the Street is great; funky artwork adorning the counter, olive oil bottles and cans dotted around, it had a good vibe.  I got there just before midday and there were a few other people there, however by the time we left at 1pm the place was packed with customers and a long queue of people ordering take out, definitely a good sign! 

When my friends arrived, after checking out the menu which had plenty to offer, we placed our order.  I opted for the pork belly Greek plate which came with toasted Greek flatbread, spicy feta sauce, tomato and red pepper dip and some salad, for the side I went for the feta fries.  When our orders arrived we were all impressed, well presented and good portions.   

Well, all I can say is I was in heaven, my pork belly was soft and tender and full of flavour, the dips that came with it were a perfect accompaniment and oh my days, feta fries, where have you been all my life!!  

Feta Fries from Greek on the Street 

These slender strips of potato goodness were tossed in dried oregano and topped with crumbled feta, I have never enjoyed chips so much in all my life, these are a must have and enough to make me just want to come back for them alone, but there are enough other tempting dishes on the menu as well so don't worry if you are not a chip fan, you will find something to please the old tastebuds, trust me.

The vibe in Greek on the street was good, busy, noisy (but in a good way) and top notch food and service, I have had several souvlaki wraps previously, the chicken gyros, loukaniko (beef and pork Greek sausage) and halloumi with tzatziki and mixed grilled vegetables, all of which tasted amazing, I really can't wait to try out the other dishes on the menu, there are enough to keep you going for quite a few visits!!!  

I have to say the food is good value for money, my lunch cost £8.95 for the Greek plate including a side, good variety and super tasty, great service and definitely Greek on the Street gets a huge yes from me, you need to pay them a visit, it is just like being on holiday, except you are in Croydon!  

Linguine alle Vongole

Linguine alle Vongole

• 350g linguine
• 2 tbsp olive oil plus extra for drizzling
• 1/2 tsp deseeded and finely sliced red chilli
• 2 garlic cloves (minced)
• 500g clams, cleaned and rinsed
• Splash of dry white wine
• 2 tbsp finely chopped flat leaf parsley
• Handful of cherry tomatoes, halved
• Chunk of chorizo, sliced 

Method:

Bring a large pan of salted water to the boil and cook the linguine according to the packet instructions.  Whilst the pasta is cooking, heat the oil in a large deep frying pan over a medium heat.  Add the chilli and garlic and cook for around 4 minutes, keep an eye on the garlic, you don't want it to burn! Add the chorizo and cook for a few more minutes by which time the chorizo should start to crisp and also release plenty of oil (which will add to the flavour of the dish).  Add the clams, wine and tomatoes to the pan, cover and cook on a high heat for 2-3 minutes until the clams have opened.  Remove the pan from the heat and remove and discard any clams that have not opened (do not crack into the shell to get to the clam, it will make you sick!!!).  Drain the pasta and add to the pan with the clams, turn gently to combine and stir in the chopped parsley and drizzle over a little olive oil it it looks a bit dry.

This is yet another quick and easy recipe and perfect for any time of the year.  If you can't get hold of fresh clams, don't be afraid to buy frozen, they are just as good and will have been cleaned and prepped already so saves you some of the hassle.  If buying fresh clams, soak them in salted iced water for 30 minutes before rinsing and cooking.  Before you cook the clams, discard any broken ones or clams that remain open when gently tapped, you do not want to eat these, trust me!  This can be served alongside a nice fresh garden salad and garlic bread, trust me, this is a winner...

Chilli chicken ramen

Chilli chicken ramen

• 1000 ml chicken stock
• 4 tbsp of sriracha sauce
• 300g egg noodles
• 2 chicken breasts 
• Couple of handfuls of beansprouts
• 1/2 red onion, finely sliced
• 2 spring onions, chopped
• 1 fresh red chilli, sliced
• 4 tbsp soy sauce
• 2 tsp of freshly grated ginger
• Lime segments
• Handful of fresh coriander 

Method:

Firstly marinade the chicken breasts for an hour with the soy sauce and ginger.  Preheat your oven to 180 degrees, place your chicken breasts onto an oven tray and cook the chicken for around 20 minutes (until cooked through).  Whilst the chicken is cooking, bring a large pan of water to the boil and cook the noodles according to the packet instructions.  Once cooked, drain and place into your serving dish.  Add the sriracha sauce and chicken stock and stir to separate the noodles.  Slice the chicken breast and place on top of the noodles, add the onion, spring onion, beansprouts and chilli and garnish with the lime and coriander.

This recipe is so fresh and zingy and perfect for these cold Autumn evenings.  The recipe feeds two and can be easily adapted depending on how hot and spicy you like your food.  The recipe comes courtesy of Wagamama.    

A mouthful of Mark does Eggs Royale

Eggs Royale

• 2 muffins (sliced in half and lightly toasted)
• 4 slices smoked salmon
• 1 avocado (cut in half, seed removed and then sliced lengthways)
• 4 eggs
• Cracked black pepper
• Lemon juice

Method:

Bring a large pan of water with a good splash of white wine vinegar to the boil.  Whilst the water is coming to the boil, toast your muffins.  Top the muffins with a slice of smoked salmon and several pieces of the avocado, squeeze some lemon juice over the top and a grind of black pepper.  Once the water has come to the boil, drop each egg into the water (keeping some distance between each egg) and let them cook for 3 minutes, once done, remove with a slotted spoon and place each egg on top of the muffins and crack a bit more black pepper over the top.

At the moment I am on a roll with poached eggs, I never knew they were so simple to make!  None of this swirling the water around when dropping the eggs in, just plonk them in, it works a treat!  Poached eggs have now become a Sunday breakfast staple, I just need to come up with different variations to try so watch this space.

Mexican Eggs Benedict

Mexican Eggs Benedict

• Muffins (1 per person, cut in half and toasted)
• 4 eggs (2 per person)
• 4 slices ham
• Guacamole  
• White wine vinegar

Method:
Bring a large pan of water to the boil and add a few splashes of the vinegar.  Whilst the water is coming to the boil toast your muffins, butter them and top each one with a slice of ham.
Put a good dollop of the guacamole onto the ham (see here for guacamole recipe).
Once the water is at a rolling boil crack each egg into the pan, aim to put one into each quarter of the pan.  Cook for around 3 minutes, remove from the pan using a slotted spoon and place on top of the muffin.  

This is a very straightforward recipe but definitely one that is worth sharing as it is so tasty and features on a regular basis in our household.  When serving a good grind of black pepper is always good and if you have it to hand a dollop of sour cream and a splash of habanero sauce works a treat, enjoy!  

Holy Mole Beefsteak Chilli con Carne

Holy Mole Beefsteak Chilli con Carne

   

• 1 tbsp vegetable oil
• 800g cubed braising steak
• 1 red onion 
• 3 cloves garlic
• 20g jalapeno peppers
• 400g tinned tomatoes
• 2 tbsp tomato puree
• Salt salt and black pepper
• 1 tsp fresh coriander
• Pinch of cayenne pepper
• 1 tsp coriander powder
• Pinch of cumin
• 2 tsp smoked paprika
• 2 chipotles in adobo sauce
• 3 bay leafs
• 2 tsp honey
• 70g dark chocolate (70%)
• 330ml beer
• 300ml beef stock
• 300g kidney beans
• Good few glugs of Kankun habanero sauce
• Kankun Poblano Mole sauce

Method:
Heat the oil in a large casserole dish on the hob, add the meat and fry until browned all over.  Remove the meat and tip away the excess liquid/fat left in the pan.

Whilst the meat is browning, peel the onion and cut into quarters, place into a liquidiser along with the garlic,jalapeno chillies, coriander powder, cayenne pepper, smoked paprika, cumin and the chipotles along with some of the adobo sauce, blitz until smooth.  Add the paste to the casserole dish and fry for a few minutes.

In a small pan over a medium heat, add a tablespoon of the Kankun Poblano Mole paste with 4 or 5 tablespoons of water and stir through, you want a runny consistency therefore add extra water if needed.  You can also use beef stock instead of water when making this.

Return the beefsteak to the casserole dish and add the mole sauce along with the beef stock, bay leafs, honey, beer and chocolate.  Stir thoroughly and then add the tomatoes, tomato puree, a few grinds of black pepper, a good pinch of salt and a good few glugs of the Kankun habanero sauce, stir through, place a lid onto the dish and place into a preheated oven at 160 degrees.  This will need to cook for around 3 hours as we want the beef nice and tender.  I would suggest giving the chilli a stir each hour.  After two hours of cooking add the drained kidney beans and stir through.

I would recommend making this recipe the day before as this really enhances the flavour.  When serving stir through the chopped fresh coriander and serve with, sour cream, grated cheese, tortilla chips and rice.  When I make my rice I like to stir through some fresh chopped coriander to add some flavour.  This dish is a real crowd pleaser and should serve 5-6 people.  The different spices along with the mole and habanero really give this chilli a depth of flavour and I hope you enjoy it as  much as I did.

Kankuntastic Chicken Fajitas

Kankuntastic Chicken Fajitas

• Pack of flour tortillas
• Chicken fillets 
• Bottle of Kankun Mexican Marinade Sauce
• Grated Cheese
• Chopped jalapeno peppers
• ½ red onion, thinly sliced
• ½ pepper thinly sliced
• Kankun jalapeno and habanero sauce
• Guacomole
• Sour cream

Method:
The quantities in this recipe depend on how many people you are cooking for.  Generally I find two fajitas per person is ample and I allow two piece of chicken fillet per fajita or one piece if using small tortillas as I did for this recipe (then 3 fajitas will do per person!).

Place the chicken fillets in a container and pour over enough of the Kankun marinade sauce to coat evenly.  You want to allow the chicken to marinade for at least 30 minutes, but preferably longer if time allows.

Grill or fry the chicken fillets until cooked through, this should only take around 10 minutes or so.  Heat your tortillas according to the packet instructions (unless of course you made them yourself, in which case, I'm pretty sure you know how to heat them up!).  I'm sure everyone has their own way of fashioning their fajita, however I like to spread the tortilla with a good dollop of quacomole, on top of which I place the pepper and red onion.  Unlike traditional recipes, I do not cook the veg that goes into my fajitas, I like to keep it crisp and raw!!  Then place your chicken ontop and dollop with sour cream and a good few dashes of the jalapeno and habanero sauce and the jalapeno peppers.  For the purposes of this post I put the cheese on top after I had taken the photographs, otherwise you wouldn't have been able to see anything! (I do like my cheese..).

In our household, this is what we call messy food so make sure you have a napkin to hand when eating and watch out for any spills!!  This meal is great at any time of the year and is a staple in our house.