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.

Viennese Whirls

Posted by Nigel Brown
Nigel Brown
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on Thursday, 18 October 2012
Nigel has often be described as the 'Anton Du Beke of the kitchen' and is also a Strickly Come Dancing fan, so this week he's making some delightful Viennese Whirls to go with the Viennese waltz!

nigel oct19

Ingredients
250g butter
50g icing sugar
250g plain flour
50g cornflour
½ tsp vanilla
 
Method
1. Heat the oven to 190°C and line a baking sheet with greaseproof paper.

2. Put the butter, icing sugar, plain flour, cornflour and vanilla extract together and beat until smooth.

3. Place the dough into a piping bag with a star nozzle. Pipe your whirls 3 inches apart onto the prepared tray.

4. Bake for 12-15 minutes or until pale golden-brown and firm.

5. Cool the whirls on the baking tray for five minutes then transfer to a cooling rack or plate ready to serve.

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

Pumpkin Soup

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
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on Thursday, 11 October 2012
Halloween is getting ever closer. Make the most of the season's pumpkins with this soup recipe...

Pumpkin Soup

Ingredients


  • 1 Medium pumpkin
  • 1 Spanish onion, chopped
  • 1 Clove of garlic, crushed
  • 500 ml fresh chicken stock
  • 150 ml double cream
  • A dash of rapeseed oil

To serve

  • Double cream, whipped
  • Flat leaf Parsley

Method

1. Preheat the oven to 180ºc

2. Peel the pumpkin and scoop out the seeds. Dice the flesh into large cubes and put in a roasting tray. Scatter around the chopped onion and garlic.

3. Drizzle over rapeseed oil and roast in the oven for 30-40 minutes, or until the pumpkin is tender and golden.

4. Meanwhile bring the stock to the boil. When the vegetables are cooked, put in a blender with the hot liquid. Blend until smooth before adding the cream.

5. Return to the pan and season with salt and pepper.

6. Ladle the soup into bowls and top with a sprig of parsley. Drizzle in some double cream if desired.

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

Seafood risotto

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
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on Thursday, 04 October 2012
Super filling and super fishy! This recipe is just perfect for autumn evenings...
Seafood risotto

Ingredients

  • 450g cooked prawns
  • 200g cooked and flaked salmon
  • 50g sliced squid
  • 1lt fish stock
  • 50g unsalted butter
  • 2 shallots, chopped
  • 1 garlic clove, chopped
  • 350g Arborio rice
  • 120ml white wine
  • 25g Parmesan
  • 1 tbsp olive oil

Method

Melt the butter in a heavy-based pan then add the shallots and garlic and sweat until softened. Add the rice and stir for a couple of minutes until well-coated with butter. Pour in the wine. Bring to the boil then remove from the heat and let the rice absorb all the liquid.

Return the pan to a medium heat and add the fish stock to the rice in three stages, allowing the liquid to be absorbed each time before adding the next amount. Stir continuously until the stock is almost completely absorbed.

When the rice is just tender but still firm to the bite, add the Parmesan. While the risotto is cooking, add the flaked salmon. Brush the prawns with olive oil and grill for 2 minutes.

To serve, arrange the risotto onto your plate in the centre and garnish with the salmon and prawns.

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

Brandy Snap

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
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on Wednesday, 26 September 2012
Indulge your sweet tooth as the nights draw in and bake up a batch of these deliciously retro desserts...

Brandy snaps

Ingredients

  • 55g butter
  • 55g demerara sugar
  • 55g golden syrup
  • 50g plain flour
  • ½ level tsp ground ginger
  • ½ tsp lemon juice

Method

Preheat the oven to 180C. Line two baking trays with baking parchment then oil a handle of a wooden spoon.

Measure the butter, sugar and syrup into a thick based pan.

Heat gently until the butter has melted and the sugar has dissolved. This will take a few minutes over a low heat. Don’t let the mixture boil.

Leave the mixture to cool slightly then sieve in the flour and ginger.

Pour in the lemon juice and stir well to mix thoroughly. Drop four teaspoonfuls of the mixture onto each of the prepared baking trays to make neat circles, about 10cm apart.

Bake in the pre-heated oven for about 10-15 minutes, or until the mixture is well spread out, and is a dark golden colour.

Remove each tray from the oven and leave for a minute or so to firm up.

Quickly roll a circle of the warm mixture around the handle of the wooden spoon, then slide the brandy snap off the spoon and leave it to firm up on the wire rack.

If any of the circles on the sheet harden too much to work with, put them back in the oven for a few seconds to soften again.

When cold, store the brandy snaps in an airtight tin or container; they will keep for at least a week.

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

Cheese Straws

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
User is currently offline
on Thursday, 20 September 2012

Get ready for the party season with this cheese straw recipe. It's a celebration classic!

Cheese Straw

Ingredients

  • 100g S/R Flour
  • 75g grated Parmesan
  • 50g unsalted butter
  • 1 whole egg
  • Pinch of salt
  • 1 tsp English mustard
  • Paprika (optional)

Method

1. Mix flour, salt and mustard together, then rub in the butter.

...


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