Plum & Cinnamon/All-spice Brandy

Every year I like to make homemade gin which I use as Christmas Presents. This year I decided to mix things up and use brandy instead. 

This recipe consists of two separate flavours Cinnamon & Plum Brandy and All Spice & Plum Brandy.

To start you will need a few Kilner jars which need to be thoroughly sterilised. 

 

You will need about 500 grams of plums for each jar of Brandy you intend to make. Half the plums, remove the stone and then mash them in a large bowl to release more juice(and more flavour!)

Once you have mashed the plums place half of them in the Kilner jar and sprinkle sugar over. You can then add Brandy and repeat the process until the jar is full. I used two large bottles of good quality Brandy to fill two 1.5 litre jars.

 

To finish add either cinnamon sticks or all spice to the jars and give them a good shake. Continue to shake every few days and leave in a cupboard for at least two month before serving as gifts!

Melted Gruyere & Parma ham Focaccia bread

A delicious recipe great for feeding a small group for lunch. Add this to a simple fresh pasta dish if you are catering for more people. This Focaccia is guaranteed to please!

*BREADMAKER REQUIRED*

Serves 4

Ingredients for the dough;

150ml Water
250g white bread flour plus extra for dusting
1 Tsp dried yeast
1 Tsp salt
1 Tbsp olive oil plus extra for greasing

Ingredients for the filling;

175g sliced Parma ham
3 Tbsp fresh sage leaves, chopped
350 Gruyere cheese
Fresh black pepper for seasoning
10-15 small sprigs of fresh Rosemary
1 Tsp salt
2 Tbsp Olive oil

1 well greased flat baking tray approx 28 x 40cm, or a pizza baking stone.

Method

First, throw in all of the dough ingredients into your bread maker, set it to the dough only setting and set it away.

Towards the end of your bread maker timer, gather all of the ingredients for the filling. Separate the ham and cut the cheese into thin slices. When the dough is ready pop it onto a flat surface which has been dusted. Cut the dough in half and roll into a rounded rectangle approx 28 x 20cm. Now place the dough you have rolled onto the baking tray and place the slices of ham on top, making sure you get them right to the edge. Now do this with the cheese and then scatter the freshly chopped sage leave on top, and lastly season with freshly ground black pepper

Now roll out the other half of the dough into approx the same shape and size, then lay it on top and pinch the edges together all the way around while doing so. Now cover the Focaccia with a clean tea towel and leave to puff up for around 30 mins.

Once you have done this get your oven on and pre heat to 200 degrees. After the Focaccia has rested for 30 mins, pierce the top with a knife so you can place your sprigs of rosemary in. Drizzle with olive oil and season with fresh sea salt. Bake for 20-25 mins or until it is nice and golden.

Slice up and serve straight from the oven!

Tandoori cod cheeks with baked sweet potato & Asian style slaw

This is two recipes i used together to create a great fusion dish. Once you have your prep work done its pretty easy going. The only time taking part is waiting for your potatoes to bake. Using cod cheeks instead of a more pricey cut makes this meal very cheap to make.

Time - 15 mins prep, 45 mins cook.
Serves - 4

Indregients

30 fresh cod cheeks (cod lips work just as well)
4 small sweet potatoes
130g of frozen broad beans
150g of white cabbage, shredded
1 large carrot, peeled and grated
4 spring onions, sliced chunky
1 sweet pointy pepper, deseeded and sliced finely
1Tbsp of good quality soy sauce
3-4 Tbsp of groundnut oil
1 Tbsp olive oil
1 Tbsp of fresh lemon juice
1 Red chilli, deseeded and finely chopped
2 Tbsp of fresh corriander, finely chopped

Tandoori Rub;
1 Tbsp of ground Tumeric
1 Tbsp of ground Cumin
1 Tbsp of Paprika
1 Tbsp of ground Ginger
1/2 - 1 Tbsp of Cayenne pepper (1/2 for less heat, 1 for spicy)
1/2 Tbsp of salt


Method

Gather all of your equipment and ingredients. Pre-heat the oven to 200c or 180c fan, prick your potatoes all around and get them in the oven for approx 45 mins or until soft in the middle.

Carry out all the prep work as described in the ingredients list;

Add all of the rub ingredients (Tumeric, cumin, ginger, paprika, cayenne & salt) to a small bowl and add 1 Tbsp of fresh corriander and stir. Now grab your cod cheeks one by one and coat in the Tandoori rub and set each aside onto a large plate ready for cooking.

Get the broad beans into a small pan of boiling water, return to the boil and cook for around 3-4 mins. Drain them off and set aside to cool.

Using a large mixing bowl, add the carrot, cabbage, sweet pepper and spring onion and toss together.

Whisk up your soy sauce, groundnut oil (i used 4 Tbsp) and lemon juice. Now add your fresh corriander and red chilli. Whisk together. Pour this dressing over your bowl of coleslaw and mix together.

4-5 Minutes before your sweet potatoes are ready heat up the olive oil in a large frying pan on a high heat. Once hot add your cod cheeks one by one and cook for 1-2 minutes turning with tongs.

Grab your potatoes, split with a knife and place your slaw on the top, with 7-8 cod cheeks per person. Garnish with fresh corriander leaves.