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Cover: A dish for all seasons

Recipes with milk

18Jul 12

Rich Shepherd’s Pie with Red Wine Stock

Rich Shepherd's Pie with Red Wine Stock

Have a go at this rich shepherd’s pie with red wine stock, using the best of the season’s lamb. (For a a more vegetarian-friendly aubergine bake, try this baked aubergine parmesan with tofu pesto.

What you need:

  • 450g minced lamb
  • 1 medium onion, finely sliced
  • 2 cloves of garlic, minced or crushed
  • 90ml extra virgin olive oil
  • 2 carrots, cut into small cubes
  • 2 aubergines, cut into small cubes
  • A generous splash of Worcester sauce
  • 2.5 tbsp tomato purée
  • 100ml red wine
  • 90ml lamb, beef or chicken stock
  • Pinch of sugar
  • 4 medium tomatoes, diced
  • 1 tbsp fresh thyme, chopped
  • 1 tbsp fresh parsley, chopped
  • 3-4 floury potatoes, King Edward or Maris Piper, peeled and cut
  • 2 tbsp butter
  • Splash of milk
  • Salt and fresh ground black pepper to season

What to do:

  1. Preheat the oven to 180ºC.
  2. Boil the potatoes in a large pan of salted water for around 15-20 minutes, checking to see if they are tender with a sharp knife.
  3. Whilst the potatoes are cooking, make the pie filling:  Dry fry the lamb mince in a hot, wide and high-sided pan, until browned all over.  This will take around 5 minutes.  Transfer the lamb to a sieve over a bowl to drain.
  4. Meanwhile, add some of the olive oil to the frying pan, and sauté the onions and garlic together for 4-5 minutes until soft.
  5. Combine in the carrots, aubergines and the remaining olive oil (see how much oil the aubergines absorb when they cook!) and cook on for another 5 minutes or so.
  6. Add the drained lamb back to the pan, splash over with the Worcester sauce, pour in the tomato purée, add the pinch of sugar, and continue cooking for another 5-6 minutes, stirring the ingredients well.
  7. Now pour in the hot stock and the wine.  Season with salt and pepper.  Stir, and bring the liquid up to the boil.  Reduce the heat to a simmer and cook for another 6-8 minutes.  Add in the chopped tomatoes, the fresh parsley and thyme.
  8. Once the potatoes are cooked, drain them, pat them lightly with kitchen paper and mash them.  Add in the milk and butter, combining the ingredients together.
  9. Transfer the pie filling into a large oven proof dish and cover over with the mashed potato.  Use a fork to create plough lines, and bake the pie in the oven for around 20-30 minutes, until the lamb filling is bubbling and the potato turns golden brown.

Less than 30 minutes to prepare, 40 – 60 minutes to cook

Makes 4 servings

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03Apr 12

Easter Hot Cross Buns Part 2

This is where we continue with the creation of the dough.  We will bake the Easter hot cross buns and decorate them with the classic piped white cross shape.  You will need to visit part 1 of this recipe for the ingredients and instructions on the first part of the dough creation.

What you need:

For the topping

  • A little vegetable oil for greasing
  • 2 tbsp plain flour
  • 1 tbsp golden syrup for the glaze, hot
  • Cinnamon powder for dusting

What to do:

  1. Clean and re-flour the work surface, and divide the risen dough into 12 even parts.  Roll each piece into a round, then with the palms of your hands, flatten each ball a little into a bun shape.  Re-cover the buns with the tea towel for another 10 minutes.
  2. Grease a baking tray with a little butter and move the buns to the tray.  Wrap parchment paper around the tray and buns and put it inside a large plastic bag (a clean shopping bag, for example), tying the bag tightly to seal out the air.  Once again, leave the buns in the airing cupboard for another 45 minutes to rise some more.
  3. Take a deep breath, and preheat the oven to 240ºC.
  4. Whilst the buns do their final rise, make the cross topping.  Put the plain flour into a mixing bowl and stir to a smooth paste with 2 tbsp cold water.
  5. Once the buns have risen, remove them from the bag and paper, put the cross topping into a piping bag and draw a cross shape with the mixture onto each bun.
  6. Bake the buns on the tray in the oven for 8-12 minutes, until they turn a pale golden brown.  Remove them and brush them over with hot golden syrup, then dust with cinnamon powder.  Leave them to cool on a wire rack or enjoy them fresh and warm.  You deserve it!

More than 2 hours to prepare – 10-20 minutes to cook
Makes: 12 hot cross buns

Note: For an extra twist on the classic recipe, try these cherry and walnut hot cross buns.

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03Apr 12

Easter Hot Cross Buns Part 1

Hot Cross Buns -1This is quite a time-consuming little project, making your own traditional Easter Hot Cross Buns. But believe me, if you can make the time, it’s worth it to eat them fresh from the oven; lavished with butter, or topped with a thick layer of seasonal rhubarb and ginger jam.  It’s also a great idea for something to do with the kids during the Easter holidays, if you find yourselves stuck in on a rainy day. (Try this especially kid-friendly hot cross bun recipe.)  I’ve split this recipe into 2 parts.  Visit part 2 for instructions on finalising the dough, baking and decorating.

What you need:

For the buns

  • 630g strong white flour
  • 2 tsp ground mixed spice
  • ½ teaspoon ground cinnamon
  • 1 tsp salt
  • 50g unsalted butter, use a tiny bit for greasing the baking tray
  • 90g caster sugar
  • zest of 1 lemon
  • 1 ½ tsp yeast, fast-acting
  • 275ml milk, slightly warmed to tepid
  • 1 medium egg
  • 130g mixed dried fruit

What to do:

To start the process of making the dough

  1. To make the buns, sieve the flour, mixed spice, cinnamon and salt over a large mixing bowl.  Peel the lemon with a zest peeler and leave to one side.  Add the butter to the flour, rubbing it into the mix with the tips of your fingers.  Create a well shape in the middle of the mixture. Next, add the sugar, yeast and the lemon zest.
  2. Beat the egg together with the tepid milk and add that to the well.  Mix everything together to create a soft and pliable dough.  Gently combine the dried fruit into the mixture.
  3. Lightly dust a work surface with flour and knead the dough onto it gently and lightly for about 4-6 minutes, or until the dough becomes elastic and smooth.  Shape it into a ball.
  4. Warm a plastic or ceramic mixing bowl in the microwave for a few seconds, grease it with butter, place the dough ball inside, cover it lightly with a clean tea towel, and leave it in the airing cupboard or somewhere warm to rise for one hour.
  5. On your floured work surface, knead the dough again, but roughly this time, for a few minutes – to knock-out some of the air and return it to the shape it was before you left it to rise.  Shape it back into a ball, pop it back into the bowl, cover it again and leave it for another half an hour to re-rise.

 continued in part 2

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