FLOURLESS CHOCOLATE AND JAM GATEAUX

December 10, 2021 by Chris Onions

This mixture also works to make a Swiss roll; to do so, bake the mixture 1cm thick in a shallow tray on greaseproof paper. It will take less time to bake, so check regularly. Once baked and cooled, spread with the filling and whipped cream, and carefully roll up, unpeeling from the paper as you go.

Serves 10

SPONGE
8 eggs, separated
200g caster sugar
65g cocoa powder
FILLING
225g good quality dark chocolate, chopped up
2 large eggs, separated
200g fruit jam (plum, cherry, blackcurrant)
OPTIONAL
400g double cream, whipped

Begin by making the sponge. Line and grease two circular cake tins and preheat oven to 180C/gas mark 4.

Whisk the egg yolks in a large bowl until they start to thicken. Add the sugar and continue to whisk until the mixture becomes thick and pale. Sift the cocoa powder into the yolk mixture until combined

In another bowl, whisk the egg whites until they form soft peaks. Gently fold the egg whites into the cocoa mix, trying to keep as much as possible in the batter. When mixed, transfer into cake tins and smooth the tops. Bake for 20-30 minutes, until well risen and the top springs back to touch. Remove from oven and allow to cool in the tins.

While the cake is baking, make the filling. Melt the chocolate in a heatproof bowl over a pan of boiling water, stirring frequently (or you can microwave on 30 second bursts, stirring between each). When chocolate is nearly melted, remove from the heat and beat with a spoon until the lumps are fully blended. Allow to cool slightly.

In a small bowl, lightly beat the egg yolks to loosen them and add the melted chocolate. Whisk until completely combined and smooth.

In a very clean bowl, whisk the egg whites until stiff. Gently fold the egg whites into the chocolate mixture, until completely incorporated and smooth. Chill the filling for an hour.

When the cakes and the filling are both chilled you can assemble the cake. Spread the jam onto of one sponges and then spread a layer of the chocolate mousse onto of this. Sandwich the cakes together and repeat a layer of jam and mousse on the top of the cake. Decorate with swirls of whipped cream or on the side for extra decadence.

This recipe is shared as part of the Good Food Club. We are very grateful for funding from The National Lottery Community Fund, distributed by the Landworkers’ Alliance, which has allowed us to offer a pilot of the Good Food Club this year. Thanks to National Lottery players for making this possible.

ROAST CHICORY SALAD WITH ONIONS AND FETA

December 10, 2021 by Chris Onions

Chicory is a wonderful, bitter winter leaf, and there are hundreds of varieties to try. Roasting it takes some of the bitterness out, making a delicious side.

FOR THE ROAST CHICORY:
[1-2] 3-4 heads of chicory
[2] 4 tbsp olive oil
[½ tbsp] 1 tbsp clear honey
[¾ tsp] 1 ½ tsp dijon mustard
big pinch of thyme
juice of [¼] ½ orange
salt and pepper

FOR THE REST OF THE SALAD:
[½] 1 red onion
[100g] 200g feta cheese
[1 tbsp] 2 tbsp salted almonds, chopped
[25ml] 50ml olive oil
[10ml] 20ml white wine vinegar

Preheat the oven to 180C/gas mark 4. Lightly oil a roasting dish.

Cut the chicory heads in half lengthways and remove any discoloured leaves.

In a large bowl, combine the olive oil, honey, mustard and thyme. Toss the chicory in the mix, making sure they are well coated in dressing. Transfer the chicory to the prepared roasting tray and pour any excess dressing on the top. Roast in the oven for 30-40 minutes, turning occasionally, until tender and browning nicely on the edges.

While the chicory is cooking, prepare the rest of the salad; peel and slice the red onion. Dice the feta. Mix together the feta, red onion and almonds.

Remove the chicory from the oven and squeeze the orange juice over the top. Mix the cooked chicory and its juices with the feta mix.

In a small separate bowl, combine the olive oil with the vinegar and season to taste. Mix until fully combined (emulsified) to make a dressing. Stir the dressing through the salad and serve.

QUICK VEG STOCK

December 10, 2021 by Chris Onions

A simple homemade veg stock will make a huge difference to any dish. We’ll be utilising it a few times in the Good Food Club. It is always worth making extra and freezing any you don’t need immediately in freezer bags or tupperware.

This is a very adaptable recipe. You can use trimmings of other vegetables and different herbs and spices depending on what you have available. Reduce the volume of water added if you don’t have this quantity of vegetables.

makes about 2.5 litres

1 tbsp rapeseed or sunflower oil
3 medium onions, peeled and coarsely grated
4 large carrots, peeled and coarsely grated
4 celery stalks, coarsely grated
1 garlic clove, sliced
2 bay leaves, shredded
5 black peppercorns, crushed
10 good sprigs of thyme
handful parsley
zest of 1 lemon
10 coriander seeds

In a large pot, heat the oil and once hot add all the ingredients, stir well and cook for 8 minutes, mixing occasionally.

Now boil the kettle and add 2 litres of water to your pot, bring back to the boil and simmer for 10 minutes until the veg is soft. Strain through a sieve and your stock is ready to use.

WILD MUSHROOM RISOTTO

December 10, 2021 by Chris Onions

Let’s be honest, risotto has a bad name in this country. It’s often the sad, disregarded go to for lazy chefs looking for a vegetarian option on their menus, served as an over cooked stack of stodge which you could use to build a new conservatory with. This recipe aims to change this misconception of a dish which, when done right, can be the most comforting and versatile dinner. The leftovers can be rolled into balls, breaded and fried to make arancini, equally as brilliant!

To begin we make a QUICK VEG STOCK. You will have some excess if following the risotto recipe below so why not make a soup at the same time to utilise your time and use up the excess stock.

This is a base risotto recipe; you could add crab, poached smoked fish, cooked mushrooms, herbs, truffles, roast squash and lots of other ingredients depending on what you fancy and have available; let your imagination go crazy! The key here is the perfect bite to the risotto, making sure we add just enough stock to keep it creamy but not overcooked.

Serves [2] 4

[550 ml] 1.1 litre VEG STOCK (see linked recipe)
[1] 2 large shallots, very finely diced
[45g] 90g hard cheese, finely grated (we’re using Old Winchester)
[1] 2 tbsp olive oil
[40g] 80g unsalted butter, diced
[200g] 400g risotto rice
[150ml] 300ml dry white wine
salt

In a small pan, heat your stock and keep warm. Now add the olive oil and half the butter to a heavy based pot and place on a medium heat. Once the butter is melted, add the diced shallots and fry gently for 10 minutes; we don’t want any colour on the shallots so keep stirring.

Now add the rice and increase the heat a little; we want to gently fry the rice but it can burn so keep stirring it, cook for about 3 minutes, now add the wine and stir. Simmer the wine until it has almost fully evaporated. Add a pinch of salt and stir well.

Now begin adding the warm stock, a ladle full at a time. This should be on a medium heat, the stock should be gently bubbling as you stir and the liquid is absorbed by the rice. Keep adding the stock and keep tasting the rice as you go and it tenderises. This process will take around 20 minutes but it will vary depending on the rice you’re using, how many portions your making, etc so taste, taste, taste. If you’re short on liquid, you can add a little boiling water if needed.

Once you’re happy that the rice has just a gentle bite to it, add one last small ladle of stock and remove from the heat, gently stir in the remaining butter and grated cheese, have a taste and correct the seasoning. You are now ready to serve or add other ingredients to the risotto.

We are making wild mushroom risotto this time, so once your risotto is almost cooked (when you add the butter and cheese) fold in the tub of pre-cooked mushrooms provided. These have been quickly fried in a little butter.

COURGETTE AND LIME CAKE

December 07, 2021 by Chris Onions

Courgettes are a great secret ingredient to put into cakes, especially if you’re trying to increase a child’s veg intake. This is a lovely, moist and tangy cake that is quick and easy to make, and is equally delicious without the frosting if you want to make it a little healthier. Just squeeze the remaining lime juice over the top of the cake instead and sprinkle over a little zest for decoration.

Makes 1 loaf cake

2 eggs
125g caster sugar
50ml sunflower oil
3 tbsp greek yogurt
a few drops of vanilla extract
½ lime, zest and juice
125g small courgettes, grated
150g self raising flour
½ tsp baking powder
50g nuts, chopped
FOR THE FROSTING:
75g cream cheese
35g butter
150g icing sugar
½ lime, zest and juice

Heat the oven to 170C/gas mark 4. Line a 450g loaf tin with greaseproof paper.

In a large mixing bowl, whisk together the eggs, sugar, oil, yogurt and vanilla. Stir in the zest and lime juice, and the grated courgette. Sift in the flour and baking powder.

Reserve a small amount of the nuts for decoration, add the rest to the mixture and combine. Spoon the mixture into the loaf tin.

Bake for 30-40 minutes or until well risen, golden brown and springy to the touch.

Cool slightly in the tin and then turn out onto a surface or a cooling rack if you have one.

For the frosting, beat together the cream cheese, butter and lime zest. Beat in the icing sugar to form a smooth paste, take care not to overmix so that is not too runny.

When the cake has cooled completely, spread the frosting on top. Sprinkle the remaining nuts on top.

LEEK AND SAGE CRUMBLE

December 07, 2021 by Chris Onions

This recipe introduces a white sauce, made using a roux. It’s a very useful skill to have in your repertoire, and can be used in all sorts of other dishes. This particular recipe uses leeks, but would work equally well with other vegetables and is a great way of using up any roast veg left over from a Sunday roast – just stick them in a baking dish, cover with your white sauce, pop a quick crumble mix on top, and you have another meal!

Serves [2] 4

2-4 leeks, depending on size
[100ml] 200ml boiling water
[20g] 35g butter
[½ tbsp] 1 tbsp flour for the roux
[25g] 50g flour
[25g] 50g oats
[20g] 40g cheddar, grated
[½ tsp] 1 tsp thyme
[5] 10 sage leaves, cut up
[½ tsp] 1 tsp dijon mustard
[2 tsp] 3-4 tsp sesame seeds
salt and pepper

Wash and trim the leeks and cut up into small batons. Cook them in boiling salted water until tender, about 6-8 minutes. Remove the leeks with a slotted spoon and place evenly in a baking dish. Keep [100ml] 200ml of the water to the side, we will use this later.

Put half of the butter into a saucepan and melt over a medium heat. Add a tablespoon of flour and stir quickly. The flour and butter will combine and cook quickly, in about 2 minutes, to make a roux, a thickish doughy mixture. Add the boiled leek water to the roux and whisk quickly, using a whisk, spoon or fork.

Cook the sauce for 8-10 minutes, until the flour is cooked out (there are no lumps) and it has a velvety look to it, like double cream. Add half of the grated cheddar and stir it in until it melts.

Take the sauce off the heat and add the mustard, thyme, sage and taste for salt and pepper. Pour the sauce over the leeks in the baking dish.

Make the crumble topping: In a bowl, mix the flour and oats together and rub in the rest of the butter using your fingertips, until it resembles breadcrumbs. Add the rest of the cheese and the sesame seeds and stir to combine.

Scatter the crumble topping evenly over the leeks and bake in a preheated oven at 180C/gas mark 4 for 35-40 minutes, until bubbling beneath and golden on top.