Recipe Box

Get creative in the kitchen with celebrity chef Nigel Brown. Each week the Yorkshireman will bring you a new and exclusive recipe to tempt your taste buds.

Green Tomato Chutney

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
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on Wednesday, 21 November 2012
Make the most of those last few sun starved tomatos in the greenhouse...

Green Tomato Chutney

Ingredients

  • 2½kg green tomatoes
  • 500g onions
  • 1 rounded tbsp salt
  • 500g sultanas
  • 500g cooking apples
  • 500g light muscovado sugar
  • 1.14 litre jar spiced pickling vinegar

Method

Slice the tomatoes. Finely chop the onions. Layer both in a large bowl with the salt. Leave overnight.

Next day, chop the sultanas using a large, sharp knife, then peel, core and chop the apples. Put the sugar and vinegar into a large pan and bring to the boil, stirring to dissolve the sugar. Add the sultanas and apples and simmer for 10 mins.

Strain the tomatoes and onions in a colander (but don't rinse), then tip into the pan and return to the boil.

Simmer for about 1 hr, stirring occasionally until the mixture is thick and pulpy. Transfer to warmed jars and cover with lids.

Nigel holds exclusive classes in his own cookery school kitchen for more information log on to www.nigelbrownchef.co.uk

Potato Dauphinoise

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
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on Wednesday, 14 November 2012
Why not have a change from the usual roast potatoes with your mid-week roast, and try this all time classic?
Potato Dauphinoise

Ingredients

  • 500g smooth potatoes, thinly sliced
  • 200ml double cream
  • 100ml milk
  • 1 clove garlic, crushed
  • 50g Gruyere cheese, grated

Method

Preheat the oven to 180°C/Gas Mark 4

Place the sliced potatoes in a bowl of cold water to prevent them from browning. Rinse then pat dry with kitchen paper.

Place the cream, milk and garlic in a large saucepan and bring to a gentle simmer. Add the potatoes, cover and simmer for 10 minutes until just tender. Season well.

Transfer to a buttered ovenproof dish and sprinkle over the cheese. Bake for 25 minutes until golden.

Nigel holds exclusive classes in his own cookery school kitchen for more information log on to www.nigelbrownchef.co.uk

Braised Pheasant with Porcini Mushrooms

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
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on Wednesday, 07 November 2012
Make your winter comfort food that little bit extra special with this recipe...

Braised Pheasant

Serves 4

Ingredients

  • 25g dried porcini mushrooms
  • 100ml boiling water
  • 1½ tbsp olive oil
  • 1 large pheasant, cut into 4 pieces
  • 50g lean smoked back bacon, cut into cubes
  • 2 celery sticks, diced
  • 2 carrots, peeled and diced
  • 1 large onion, roughly chopped
  • 100g chestnut mushrooms, halved
  • 150g yellow split peas
  • 250ml red wine
  • 300ml chicken or vegetable stock

Method

1. Put the dried mushrooms in a heatproof bowl. Pour over the boiling water and leave to soak for 20 minutes.

2. Meanwhile, heat 1 tbsp of the oil in a large, flameproof casserole over a moderate heat. Add the pheasant pieces and fry for 2–3 minutes on each side to brown well. Transfer to a plate and keep warm.

3. Add the bacon to the pan and cook, stirring frequently, for about 5 minutes until well browned. Add the celery, carrots and onion with the rest of the oil and stir to combine. Reduce the heat, cover and cook gently for 5 minutes until the vegetables are starting to soften.

4. Stir in the chestnut mushrooms and cook, uncovered, for 3 minutes longer, then stir in the split peas.

5. Drain the soaked porcini mushrooms (reserve the soaking liquid) and add to the recipe. Slowly pour in the soaking liquid, leaving any sediment in the bowl. Add the red wine and stock. Bring to the boil, then reduce the heat to low and simmer for 15 minutes.

6. Return the pheasant joints to the casserole, cover and cook for a further 20–30 minutes until the pheasant is tender. Sprinkle with parsley before serving.

Nigel holds exclusive classes in his own cookery school kitchen for more information log on to www.nigelbrownchef.co.uk

Florentines

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
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on Thursday, 01 November 2012
A little bit naughty and a lot nice, these easy florentines are perfect for a tea break.

nigel nov1

Ingredients

55g butter
55g demerara sugar
2tsp clear honey
1 tbsp plain flour
4 glacé cherries, finely chopped
55g mixed candied peel, finely chopped
55g flaked almonds, chopped
175g good-quality dark chocolate, broken into pieces

Method

Preheat the oven to 180°C and line three baking trays with non-stick baking paper.

Tip the butter, sugar and honey into a small pan and heat gently until the butter has melted. Remove from the heat and add the flour, cherries, candied peel and almonds to the pan, stirring well.

Spoon teaspoons of the mixture on to the prepared baking trays, leaving plenty of room between each for them to spread. Bake in the oven for 6-8 mins or until golden brown. Allow the florentines to cool on the baking paper for a minute or so before lifting on to a cooling rack with a palette knife.

Melt the chocolate in a bowl set over a pan of hot water. Spread a little melted chocolate over the flat base of each florentine, mark a zigzag in the chocolate with a fork and leave to set, chocolate side up, on the rack.

Nigel holds exclusive classes in his own cookery school kitchen. For more information log on to www.nigelbrownchef.co.uk

Christmas Pudding

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
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on Thursday, 25 October 2012
It might be a little too early to talk Christmas crackers but it's just the right time to crack on with making your Christmas pudding ready to impress your family and friends on the festive day!

Nigel Brown Christmas pudding recipe

Ingredients

  • 125g golden caster sugar
  • 200g suet
  • 125g sultanas
  • 125g raisins
  • 125g currants
  • 100g candied peel, chopped
  • 40g plain flour
  • 80g fresh white breadcrumbs
  • 60g flaked almonds
  • ½ lemon, zest only
  • 2 eggs, beaten
  • ½ tsp ground cinnamon
  • ½ tsp mixed spice freshly grated nutmeg
  • pinch of salt
  • 100ml brandy

Method

Mix together all the dry ingredients. Stir in the eggs and brandy and mix well.

Spoon the mix into basins lined with the muslin cloth.

Put a circle of baking parchment and foil over the top of each basin and tie securely with string.

Make a string handle from one side of the basin to the other so it is easier to pick the basin out of the pan after cooking.


Put the basins in a large steamer of boiling water and cover with a lid. Boil for 4/5 hours, topping the boiling water up from time to time, if necessary. Cool and store until Christmas Day.

On Christmas day steam for 2 hours and serve with brandy butter, rum sauce, cream or homemade custard.

Nigel holds exclusive classes in his own cookery school kitchen. For more information log on to www.nigelbrownchef.co.uk


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