Quick Vs Long Lockdown Recipes: American Style Pancakes Vs Seafood Paella

Restrictions are slowly easing, and with the weather currently set to scorcher, try something different on the BBQ this week with seafood paella. Or, try these super quick pancakes for a tasty breakfast or lunch!

Blueberry pancakes (makes a stack of 4 for 1 person)

Combine in a bowl self-raising flour 100g, white sugar 1 tbsp and baking powder 1 tsp. Add melted butter 25g, milk 100ml and 1 egg. Whisk everything together to make a thick batter. Stir in a handful of blueberries coated in flour to your pancake mix (or skip this step if you want plain pancakes).

Melt some butter in a hot frying pan, ladle in a quarter of the mixture to make a circular shape, then leave to cook for a couple of minutes. When you see the pancake start to form bubbles which pop, turn the pancake over using a spatula. Cook for a further few minutes until golden brown.

I normally cook two pancakes at a time in the pan, then turn the pan down to medium heat and add some more butter for the next two pancakes. This helps prevent burning and sticking.

Serve in a stack with whatever toppings you wish; I love mixed berries, jam, yoghurt and dessicated coconut.

This recipe was adapted from instagram account somewhereinabook.

Seafood paella (serves 8)

Heat a large BBQ-suitable pan with a couple tbsp of oil, or on your stove if cooking inside. Add 2 large chopped white onions and cook for 5-8 minutes until softened, stirring to prevent catching. Next add 4 small cupfuls of paella rice and 1-2 small glasses of white wine. Leave for a couple of minutes, stiring once or twice.

Add a 1/4 teaspoon of saffron strands to a couple of tbsp of stock in a seperate small bowl and leave for a couple of minutes. In the meantime, add 2 finely chopped garlic cloves to your paella and cook for a minute to release the flavour. Then add your saffron mix and stir to combine. Add a generous handful or two of chopped fresh parsley and a large handful of chopped fresh tomatoes.

Now to slowly cook the rice. Put on some nice music or prop up a book beside you, so you can remain by the BBQ or stove without it feeling like a chore. Ladle in a couple of large spoonfuls of vegetable stock each time, stir to combine, then leave until almost fully absorbed before adding more stock. Some recipes say never to stir paella - I don't know "the rules" but I prefer to stir a little every time I add new stock. Continue the process until the rice is almost fully cooked (depending on how al-dente you like it and the heat of your appliance this can take anything from 20-40 minutes, take a look at your packet instructions for a rough guide).

10 minutes before the end of cooking time, add in your seafood of choice; I like using squid cut into rings, king prawns, and mussels in the shell. Check seafood is cooked through, piping hot and all shells have opened before serving. Discard any shells that have not opened. If you feel less confident cooking seafood, a clever cooking hack is to buy a packet of pre-prepared seafood mix from the fresh or frozen isle of the supermarket - just follow the packet instructions for cooking times.

Stir in two handfuls of frozen peas a couple of minutes before serving.

Enjoy this weeks sunny weather x

Quick Vs Long Lockdown Recipes: Ginger and Coconut Cookies Vs Scotch Eggs

Another lockdown week, and I hope you are enjoying some time experimenting in your kitchen. Up this week are some quick and easy tasty cookies that hold up really well to being dunked into a hot cuppa. If you’ve got a little bit more time, try making your own scotch eggs - you won’t want to buy the sorry looking supermarket ones ever again...

Shorter recipe - Ginger and coconut cookies (makes 10 large)

These cookies are the perfect balance of crunchy and chewy.

Mix together in a bowl porridge oats 40g, plain flour 50g, desiccated coconut 40g, caster sugar 50g, generous handful of chopped crystallised ginger, baking powder 3 tsp, melted butter 50g and a large spoonful of honey.

Split the mixture into 10 balls. Line an oven tray with baking paper. Press each ball flat into a cookie shape using your hand on the paper. 

Bake at 180C for 10 minutes until golden. Leave to harden slightly for 5 minutes on the tray, before gently transferring to a wire rack to cool. Store in an airtight container. Best eat within a few days.

Recipe adapted from BBC Good Food’s Anzac biscuits.

Longer recipe - Scotch Eggs (makes 6)

Hard boil 6 eggs for approximately 8 minutes. Cool in cold water, then peel and set aside.

Put into a bowl sausage meat 500g, zest and juice of 1/2 lemon, handful of finely chopped parsley, mustard 1 tsp (or 2 if you like it a little stronger) and salt and pepper. Get stuck in with your fingers and mix everything together. Divide the mix into 6 equal portions. 

Now, time to put your scotch egg together; take one of your sausage meat portions and flatten into a patty, place the patty on the palm of one hand and lay one of the eggs of top. Then, carefully mould the sausage meat evenly around the egg using both hands until fully covered. Dip or roll the ball in plain flour, then beaten egg, then breadcrumbs, making sure the ball is fully coated. Looking good; now repeat with the other 5 eggs.

Your scotch eggs are now ready to deep fry. If you don’t have a deep fryer like me, then you will need to heat a small pan of vegetable oil until very hot. This can be hazardous, with risk of boiling fat spitting and causing fire or injury. 
With this in mind, I always put on old clothes and apron that I don’t mind getting stained, ensure I have long sleeves on so my skin is covered, put on protective glasses to cover my eyes and stand well back when cooking! It can cause an odour in the house so put on the convector fan and open a window. Lastly, NEVER leave the pan unattended!

Put enough oil in the pan to half cover the balls. Once hot, very carefully lower the balls into the oil using a large serving spoon (ideally with a long handle so you can stand well back). Leave for 2-3 minutes, before turning over for a further 2-3 minutes, then remove using the spoon. The balls should be a deep brown all over. Consider frying the scotch eggs individually or in small batches, so you have control when moving them.

Leave to cool on kitchen paper. Pack for a picnic and enjoy! 

Recipe taken from Gordon Ramsey Great British Pub Food cook book.

Happy cooking x

Quick Vs Long Lockdown Recipes: Fruit and Nut Bircher Vs Elderfower Cordial

Up this week I've got two recipes to get you in the mood for summer; A colourful bircher to brighten up your breakfast, and an elderflower cordial to make the most of this beautifully scented plant that is decorating our countryside at the moment. Don't forget to leave some of the flowers when picking, so you are rewarded with elderberries later in the year.

This weeks recipes

Quick recipe - Breakfast Bircher (4 servings)

This fuss-free bircher, packed with fruit, nuts and oats, is a tasty and filling way to start the day. Just make it up the night before. The recipe is also very versatile. Ingredients can be changed pretty much to whatever you wish, making it an excellent chance to mix up all your favourite goodies in one bowl.

Put one cup of oats into a bowl, and add 2 handfuls of roughly chopped mixed nuts (I like hazelnuts, walnuts, pecans and almonds) a handful of roughly chopped dried apricots, a small handful of raisins, a sprinkling of dessicated coconut (or chopped fresh pieces!) and a finely diced fresh apple.

Add 4 tablespoons of plain yoghurt and stir to coat everything. Pour in apple juice until just reaching the top of the mix (add more juice if you prefer the oats softer and heavier). Leave to absorb in the fridge overnight, and enjoy for breakfast over the next couple of days. Nice served with a sliced banana sprinkled with cinnamon.

Apple juice can be changed for any milk, but may not last quite as long. Be careful with other acidic juices or fresh fruits (e.g. pineapple or orange), as it can cause the bircher to start to ferment.

Longer recipe - Elderflower cordial (makes 2 litres)

Gloriously refreshing and adaptable to both soft and alcoholic drinks; try paired with chilled soda over an ice and slice, or how about adding to a G&T or glass of prosecco?

First search out a spot with lots of wild elderflower. Aim to pick the heads when they are just going from bud to flower, letting your nose guide you to the plants with the richest scent. Avoid picking straight after rain, as this risks reducing the flavour. Instead, wait for a few nice sunny days first.

Collect 20 heads. A quick dip of the heads in water will help to remove any bugs (try not to wash off the flowers). Stir 1kg of white sugar into 1.5L of boiling water until dissolved. Add the juice and zest of 2 lemons and 1 orange. Then add 40g citric acid (this acts as a preservative; if don't have any, don't worry). Submerge the elderflower heads into the liquid. Leave to infuse overnight..

The next day strain off through a muslin cloth or tea towel, and store in sterilised bottles. Keep for up to 6 weeks in the fridge (less if you haven't added the citric acid). A handy tip is freezing it into ice cubes.

Add to your favourite drinks, cheers!

Recipe adapted from BBC good food and The River Cottage recipes.

Enjoy your week x

Quick Vs Long Lockdown Recipes: BBQ Glaze Vs Lamb Biryani with Pitta Breads

This week I've got a really quick glaze recipe to liven up any mid-week meal (or BBQ if the sun decides to return). Yes, there is no need to marinade - which I love, because I always forget to do that in advance. And if you want to spend a little more quality time in the kitchen, try making the lamb biryani and pitta breads. Happy cooking...

Short recipe - BBQ Glaze  (ready in a couple of minutes!)

Combine the juice of 1/2 lime, 2 tbsp dark soy sauce and 2 generous tbsp of lime chutney (or any chilli/fruit chutney or jam). Paint over meat or vegetable skewers with a pastry brush before BBQ'ing.

Sprinkle finished food with thinly sliced fresh chilli, dried chilli flakes and lime zest to serve. Done!

Also good when grilling or roasting. The quantities above will make enough to cover the equivalent of a whole chicken.

Top tip: I slice and freeze chillis when I buy them. It means my supply is kept super fresh!

Recipe adapted from an old magazine cutting, I think from Fit and Well magazine.

Longer recipe - Lamb Biryani (serves 4)

A hearty, comforting dish, packed with glorious layers of rice, lamb, sauce and onions. A lot of the recipes I researched took several hours (and I expect would be delicious as a result). I've adapted things and reduced total cooking time to 2 hours; hopefully making it feel more achievable, whilst still retaining all the fantastic flavours. You can use any cut of lamb you wish - I used lamb chops.

Start with your meat: Cut the meat off the bones of 500g lamb chops and cut into small pieces (save the bones for the next step). Brown the meat all over quickly in a pan with a dollop of oil, then remove and set aside.

Prep your onion layer: Add 2 white onions (finely sliced), lamb bones and another dollop of oil to the pan and cook slowly on low heat for 30 minutes until soft and golden (monitor and stir regularly so they don't catch). Remove and set aside.

Whilst the onions are cooking, boil 250g of basmati rice with a few cardamon pods for 5 minutes, then drain. Soak a pinch of saffron in 70ml hot water, then pour onto the rice and stir through to colour.

Make your sauce: Add to the pan 4 garlic cloves (finely chopped), thumb sized piece of fresh ginger (peeled and grated) 1 green chilli (finely chopped, I remove the seeds), 4 cardamon pods, cinammon stick (cracked slightly), 3/4 tsp. turmeric, 1 1/2 tsp. garam masala and cook for a couple of minutes, stirring, before adding 2 handfuls of tomatoes (roughly chopped) and cook on a high heat for 5-8 minutes (keep stirring throughout) to make a pulp like consistency. Stir in 160g of goats yoghurt. Remove from heat and add the lamb.

Take a deep dish with a lid, melt 25g butter in it, then pour in 100ml water so it all sits in the bottom of the pan. Now layer up: 1/3 rice, 1/2 lamb mix, 1/3 onions, 1/3 rice, 1/2 lamb mix, 1/3 onions, then remaining 1/3 rice (you will have 1/3 onions left, keep for topping later). Drizzle over another 25g melted butter in a swirl pattern on the top of the rice. Cover with lid, heat until steaming and then turn heat to low and cook for at least 30 mins.

Leave to stand before serving, Serve dressed with toasted almonds, the remaining onions, raisins (soaked in hot water for a few minutes first to soften) and some chopped green herbs.

Recipe adapted from Good Housekeeping

Pitta Breads (makes 6)

My favourite - these look and taste impressive, and are easier to make than you might think.

Add to a large bowl strong white bread flour 250g , salt 5g, instant yeast 5g, cubed unsalted butter 15g and 80ml warm water. Mix together with hands and add up to a further 20ml water to ensure no flour on the sides of the bowl remains.

Knead for 10 minutes on a floured surface until smooth (put a couple of your favourite songs on to pass the time!). Lightly grease the bowl and put the dough back in it, cover with a dry tea towel and leave to rise for at least 1 hour until at least doubled in size.

Punch the dough in the middle to deflate it, then remove from bowl and fold for a few minutes to remove the air. Break into 6 pieces and roll into balls. Roll each ball into a flat oval shape using a rolling pin, and put onto baking paper lined tray and leave for a further 30 minutes.

Brush each side of the pittas with vegetable oil, and fry on a hot heat in an oiled frying pan for up to 4 minutes each side (the breads should go golden and charred in some areas but be careful not to burn). Set aside until your biryani is ready to serve. Best eaten on the day of cooking (as if you will be able to resist not finishing them all!). They can be kept for a day or two in a bread bin, or can be frozen, but this can result in a stale texture.

Tuck in!

Recipe based on Paul Hollywood's in How to Bake cookbook

Quick Vs Long Lockdown recipes: Wild Garlic Soup Vs Pulled Pork Bao Buns

Lockdown means more time for me to experiment in the kitchen. Lots of friends have asked for the recipes, so each time I'll be posting a simple versus a longer recipe; choose depending on your mood and how adventerous you're feeling!

Short recipe - Wild Garlic and Potato Soup (feeds 2 hungry people for main course)

Collect some wild garlic on your next "daily lockdown walk" and whip up this easy soup, bursting with flavour. Be quick - it's not in season for much longer!

Chop up 1 onion and cook slowly with a dollop of oil in a cooking pot for 10 mins until soft and golden. Add 3 large potatoes peeled and cut into cubes, then 1.5L of vegetable stock. Bring to boil, then simmer for 15-20 mins. Add 1-2 handfuls of wild garlic leaves (depending on how garlicky you want it!), then blitz in a liquidiser until smooth. Serve with wild garlic flowers for garnish. Done!

Inspiration: Recipe adapted from 'Taste of The Wight' website.


Longer recipe - Pulled Pork Bao Buns

Ideal to nurture over a lazy lockdown weekend day; I promise it will be worth the wait...

Korean Pulled Pork (meats serves 8)

Make the rub by mixing in a bowl 6 chopped garlic gloves, 8cm piece grated fresh ginger, 1 tbsp. chilli flakes, 2 tsp. ground cinammon, 1 tsp. ground cloves, 1 tsp. smoked paprika, 2 tsp. fennel seeds, 1 tsp. crushed mustard seeds, 3 big dollops of tamarind, 2 tbsp. sweet vinegar (rice wine/apple cider), 4 tbsp. oil, salt and pepper. Rub all over whole pork shoulder and pop in fridge for a couple of hours.

Lay the shoulder in a roasting tray on top of a row of celery sticks. Add 350ml beef stock to tray. Cover meat with foil and cook for approx. 5 1/2 hours on 140C, basting every now and then, and let your mouth water at the delicious smell filling your kitchen! (Please adjust cooking times to your own oven). Once cooked, leave to stand and then shred. Voila!

Pickled vegetables

Great colour and flavour to add to your dish. Slice up or make peelings of radish, cucumber, carrot - whatever vegetables you fancy, and place in a bowl just covered with any vinegar (I used rice wine) mixed with a tbsp or 2 of sugar. Pop in fridge, then drain off liquid when ready to serve.

Bao buns

In a small bowl, add 1/2 tbsp. caster sugar, 3.5g instant yeast and 1/2 tbsp. warm water. Stir and leave for few mins. In another bowl, mix together 1/2 tbsp. caster sugar, 250g self-raising flour, 75ml milk, 1/2 tbsp. oil. Add the yeast mix, plus another 50ml warm water. Mix into a dough, knead for 10 mins, then leave to prove in a covered oiled bowl until doubled in size (at least an hour).

Once proved, divide dough into 12 balls, then make each ball into a flat oval shape using hands. Brush both sides with oil, then fold each ball in half (looks a bit like a clam), cover and prove again for up to an hour.

Steam the buns for 10 minutes. Fill your buns with pork and pickled veg and eat the rewards!

Inspiration: Pulled pork recipe is adapted from 28bysamwood website, Bao bun recipe is from an old issue of Asda Good Living magazine.

Happy Cooking!