We are nottingham

Posted By: Liam Wiltshire

Ingredients

200ml Single Cream
135g Stilton Cheese (more or less to taste)
Couple good handfuls of Tagliatelle
6oz good quality steak
tbsp butter

Method

Put the pasta on to cook in salted water
Heat the butter in a pan and melt the cheese.
As the cheese melts, slowly stir in the cream, and leave on a low heat, stirring often until the sauce begins to reduce.
Cook the steak in a pan until medium to medium-rare.
Cut the steak into strips and stir into the sauce.
Once the steak is cooked and the sauce has reduced slightly, drain off the pasta, stir in and leave to heat through for a few minutes

Posted By: Anonymous

Ingredients

7 Slices of Bread
1 1/2 pints Milk
3 beaten eggs
110g Sugar
110g Raisins and Sultanas
1 tsp Vanilla
1/2 tsp Cinnamon
1/2 tsp Salt
Butter

Method

1. Pre-heat the oven to 170C: 325F: Gas 3.

2. Get a large oven proof baking dish and rub the butter around it.

3. Butter each of the slices of bread on one side only.

4. Line bottom and sides of the dish with the buttered bread, cover as much of the bowl as possible but try to leave 2 or 3 slices of bread to one side.

5. Mix the milk, sugar, eggs, raisins and sultanas, cinnamon, vanilla and salt. Once this is done pour the mixture over bread.

6. Place the remaining pieces of buttered bread on top, try to submerge these by pressing on them.

7. Allow the bread and butter pudding to stand for around 30 minutes.

8. Cover the bread and butter pudding and then place in the oven and bake for up to 30 minutes.

9. Take off the lid and cook for another 30 minutes until top becomes golden in colour..

Serves: 4
Preparation time: 45 mins

Posted By: Anonymous, Hucknall

Ingredients

For the pudding
- 150g/5oz dates, stones removed, chopped
- 250ml/9fl oz hot water
- 1 tsp bicarbonate of soda
- 60g/2¼ oz butter, softened
- 60g/2¼ oz caster sugar
- 2 free-range eggs
- 150g/5oz self-raising flour

For the toffee sauce
- 200g/7oz butter
- 400g/14oz brown sugar
- vanilla pod, split
- 250ml/9fl oz double cream

Method

Oven Temperature: 180/350°F/Gas Mark 4

1. Preheat the oven.
2. Mix the dates, bicarbonate of soda and the water together in a bowl and leave to soak for ten minutes.
3. In a clean bowl, cream the butter and sugar together until light and fluffy.
4. Still stirring the butter mixture, gradually add the eggs, making sure they are well mixed in.
5. Still stirring, gradually add the flour, then add the date mixture.
6. Pour the mixture into a 20cm/8in square cake tin. Place into the oven and bake for 35-40 minutes, or until cooked through.
7. To make the sauce, melt the butter in a thick bottomed pan over a medium heat.
8. Add the brown sugar, vanilla pod and cream and stir well. Simmer for five minutes.
9. To serve, spoon out a portion of the pudding onto a plate and pour over the hot toffee sauce.

Posted By: lapeche, nottm

Ingredients

250grm flour
5egg yolks
2 tablespoons sour cream
1 tablespoon sugar
1 tablespoon vinegar, or lemon juice
oil for deep frying
icing sugar to sprinkle

Method

mix flour,egg yolks,sour cream and vinegar together
knead the dough until it is hard, leave for 30 mins
roll out the dough thinly and cut in strips10-12 cm long and 2-3 cm wide.
cut asmall slit in the middle of each strip, pass one of its sides through it and pull it through to make it ashape of a twisted ribbon.
start frying in hot oil on each side until golden.
after taking the crust out from the oil,place on kitchen roll to drain.
put on a plate and sprinkle with the icing sugar.
good luck making "Crust" just be careful when you start eating you cannot resist them.

Posted By: Jane, Nottingham

Ingredients

1lb of Mince Beef
1 medium onion (finely chopped)
A few mushrooms (finely chopped)
1 red pepper (finely chopped)
1 large tin of good quality chopped tomatoes
Dollup of tomato puree
2 tbls plain flour
2 tbls paprika (heaped)
Vegetable oil
Salt and pepper

Method

Heat the oil in a frying pan and gently soften the onions.
Add the mince and brown.
Take off the heat and stir in the flour followed by the paprika.
Return to the heat and add the tomatoes and tomato puree.
Mix in the mushrooms and peppers.
Season well and bring to the boil.
Simmer for 30 minutes.

Serve with boiled rice.

Posted By: Dean Crews, Lace Market Hotel

Ingredients

(makes 4-6)
Syllabub:
1 lemon zested
55g sugar
125ml Cider
1tblspn Amaretto
5 " Sherry
360ml dbl cream
Amoretti biscuits
Quince paste/puree: (this can be bought from most good food shops, if not you could try to make some buy cooking some quince in a thick pan and blending with some sugar and water)

Method

Find some appropriate glasses to serve in. Ideally a good martini glass is perfect. Put these in the fridge to chill. Spoon the quince into the glasses, if using quince paste, just let it down with some warm water and a touch of sugar to the right consistency. Crumble some biscuits roughly onto this mixture. In a large bowl, pour in the lemon juice, fine chopped zest and the sugar and mix until the sugar dissolves. Mix this for at least 3-5 mins as it helps to soften the zest. Add to this all of the alcohol and mix. Let this size for 10 minutes and add the cream. The whisk this mix until light and fluffy. Spoon onto the crumbled biscuit mix and top with more crumbled biscuits. For a finish you can add some chopped berries like raspberry or blackberry. This can go back in the fridge to set for 1 hour and eat within 4 hours.

Enjoy!

Posted By: Dean Crews, Lace Market Hotel

Ingredients

180g salmon (raw)
80g butter
1 tablspn crème fraiche
50g smoked salmon (rough dice)
2 tarragon sprigs (chopped)
1 chopped shallot (fine dice)
½ lemon
75 ml white wine
1 bay leaf

Method

Sear the salmon on both sides in a pan with no skin (save) and then deglaze with a touch of white wine and a bay leaf. Remove the salmon, this will be quite pink in the middle but the residual heat will cook it and also buying good quality fish will be fine doing it this way, put into a food processor with 75g of butter. The butter must be soft but not, melted. Blend till smooth, Transfer to a bowl and stir in crème fraiche, tarragon, shallot, smoked salmon and lemon juice. Season and finished with a tablespoon of chopped dill or fennel fronds. Transfer in to containers and add the rest of the butter fully melted over the top. This is a classic technique of preservation and in a traditional rillette pork fat would have been used. Refrigerate. After four hours the rillette is ready to use and best served with thin crusty brown bread and some sort of tangy chutney or tartare sauce.

Enjoy!

Posted By: Katherine Taylor, Nottingham Post

Ingredients

This Sandwich Tower makes 30 assorted sarnies, or one, mightily impressive butty, worthy of Elvis Presley himself.

You’ll need:

1 large loaf unsliced, crusty bread

500g salad
50g tuna
50g grilled bacon or Parma ham
2 hard-boiled eggs
50g of your favourite cheese
Mayonnaise for spreading and dolloping

Method

Cut the loaf into ten slices, keeping the top for decoration and discard the end slice.

On five rounds, spread the salad and add the tuna, grilled bacon, ham, eggs and cheese. Be generous.

Spread mayonnaise on the remaining five slices and place these on the first five.

Cut each sandwich into six wedges and reassemble the loaf into a tower by putting the layers on top of the other.

Posted By: Laura, Sherwood

Ingredients

Two salmon fillets (raw)
One square inch of ginger (finely chopped)
Two garlic cloves (finely chopped)
One small chilli (finely chopped)
Three tablespoons of golden syrup
Six tablespoons of dark soya sauce

Method

Gently fry the ginger, garlic and chilli in a small amount of oil. One they are cooked add the golden syrup and soya sauce. Stir this all together and keep over the heat to reduce the sauce. Stir regularly and keep the heat quite low as the golden syrup will burn if it boils.

Whilst the sauce is reducing fry the salmon fillets in another pan. Once cooked add to the sauce and spoon the sauce over to coat the salmon.

I like it served on top of noodles or rice, with lots of the sauce!

Posted By: Katherine Taylor, Nottingham Post

Ingredients

For each egg:

1 hard-boiled egg
1-2 tbsp tartare sauce*
Mayonnaise (for garnish)


Tartare sauce:

Makes 400ml/ ¾ pint

200ml mayonnaise
100g capers
200g gherkins
200g onion

Method

Eggs:

Cut the hard-boiled egg in half
Spread each half with tartare sauce
Garnish with a flourish of piped mayonnaise


Tartare sauce:

Chop up the capers, gherkins and onion and mix well into the mayonnaise.

Posted By: Katherine Taylor, Nottingham Post

Ingredients

For each egg:

1 hard-boiled egg
20g cream cheese
Salt
Red pepper circle for garnish

Method

Cut the hard-boiled egg in half
Carefully spoon out the yolky bit and mix with the cheese and a pinch of salt
Fill the two halves with the mixture, artfully forking for added detail and fun
Garnish with a well-placed disc of red pepper

Posted By: Katherine Taylor, Nottingham Post

Ingredients

For each egg:

1 hard-boiled egg
10g caviar
Mayonnaise for garnish

Method

Cut the hard-boiled egg in half and remove the yolk.
Mix the yolk with a smidge of mayonnaise. Pipe or spoon it back into the two halves. Garnish with more mayonnaise and decadently top off with caviar.

Posted By: Helsinki, Nottingham

Ingredients

Ingredients
This is a great one for children! (serves 4)

4 Ready made meringue nests
Whipping cream
1 small tub of any type of berries
8 x Any sweets that look like eyes (the kids will have fun finding these!)
1 bag of Marshmallows
4 x Long wooden skewers

Method

This recipe is really quick and simple.

Place a few berries at the bottom of the glass, whip the cream and layer one table spoonful on top of the berries. Break the meringue nests into medium sized pieces and layer them on the top, keep layering in this order until the glass is full.

Once the glass is full, place three marshmallows on each skewer and melt over an open flame (a gas flame will be fine) *

Place the squashy and melted marshmallows on top of the pudding and then place two eyes on the top of each glass. Voila! squashed ghost brain pudding.

*Please note adult supervision is needed

Posted By: Martin Stone, Carrington

Ingredients

800g potatoes
4 carrots
1 onion
500g lean minced beef
80g mushrooms
100ml red wine
200ml meat gravy
Worcestershire sauce
25g butter
75g mature cheddar cheese
Paprika
Salt / pepper
Olive oil
1 teaspoon Marmite

Method

Oven Temperature: 180/350°F/Gas Mark 4

1. Pre-heat oven to 180 / gas mark 4.
2. Cut potatoes into rough chunks and chop 2 of the carrots. Place in a pan of boiling water and boil until soft.
3. Whilst they boil, heat the oil in a pan and fry the onion for a couple of minutes before adding the mince and cook until brown.
4. Add the other 2 carrots (cubed), along with the mushrooms and the wine.
5. Stir the Marmite into the hot gravy and allow to dissolve before adding to the mince. Cook for around 20min to allow the stock to reduce. If you like more sauce, reduce the time.
6. Season to taste and add a couple of splashes of Worcestershire sauce.
7. Mash the cooked potato and carrots, mixing in the butter and about two thirds of the cheese.
8. Spoon the mince into a baking dish and spoon over the mash, pushing it down gently. Pop the last of the cheese on top and spinkle with paprika.
9. Place in the oven for 30 min.

Posted By: Allan McKie - Riverford Organic, Nottingham

Ingredients

Nam plah, or asian fish sauce or if not available a splash of vinegar and a pinch of salt.
4 courgettes
125g minced pork
50g raw prawns, finely chopped
2 cloves garlic, finely chopped or crushed
2 tbsp fresh coriander, chopped
½ tsp sugar
1 small onion or 2 small shallots, chopped
60ml coconut cream
2 tsp nam plah (asian fish sauce)
1 tbsp peanuts, chopped

Method

Cut the courgettes in half and scoop out a small trench of the softer flesh in the middle.
In a large bowl, combine the pork, prawn, garlic, coriander, sugar, onion, 2 tbsp of coconut cream and nam plah.
Wrap the courgettes in foil, leaving the top open. Place in a steamer, cover and cook for 10 minutes, or until the filling is cooked through.
Dot with coconut cream and peanuts to serve.

Posted By: r.g.s piech chef u-choose ncn, nottm

Ingredients

11fl oz/285ml double cream
7 fl oz/210 ml full-fat milk
1 vanilla pod
4 leaf gelatine
150 g caster sugar
3-4 tsp instant -coffee granules

Method

Bring cream and milk to a simmer in a heavy-bottomed pan.
Add sugar and stir to dissolve into simmering liquid.
Split vanilla pod in halve lengthways and scrape out the seeds,save the vanilla pod, add to the milk, remove from heat.
Leave to cool for 5 mins to infuse.
Soak gelatine in cold water until soft. Squeeze out and add to the cream/milk mixture and stir until dissolved
add the coffee granules to the cream/milk and stir until the granules are completly dissolved.
Strain the mixture through a sieve into a jug,
leave to cool for afew mins.
Pour into small coffee cups and refrigerate to set for 1 hour.
Makes approx 6.
Relax and enjoy

Posted By: Frances Finn, BBC Radio Nottingham

Ingredients

10 oz self raising flour
1/2 tsp bicarbonate of soda
1 tsp vanilla essence
1/2 tsp salt
4 oz soft margarine
8 oz castor sugar
4 ripe bananas, mashed
2 eggs, beaten

Topping:
50g (1 3/4oz) butter
50g (1 3/4oz) dark brown soft sugar
200g (1/2 can) Condensed Milk

Method

Oven Temperature: 160-170/325°F/Gas Mark 3

Grease a medium sized round cake tin.
Cream margarine and sugar together until the mixture turns pale and fluffy.
Add the beaten egg and mashed banana.
Fold in the dry ingredients, bake for 1- 1 1/4 hrs, 160*C
It should be moist with the top slightly browned.
Allow to cool before removing paper.

Topping:
Place the butter and sugar into a non-stick saucepan over a low heat, stirring until the butter melts and the sugar dissolves. Add the condensed milk and bring gently to the boil, stirring continuously. When the caramel has started to boil, remove from the heat and then leave to chill for about 1 hour, until firm.
Filling
150 ml whipping cream
Whip until firm

Final Assembly:
Carefully, Slice cake in half horizontally and fill with cream.
Spread the caramel topping over the top of cake and add any decoration to suit.
Maybe a few curls of chocolate

Voila...

Posted By: Lynette Pinchess, Nottingham Post

Ingredients

1 red chilli, chopped small
1 clove of garlic, chopped finely
1 red onion, sliced
1 red pepper, chopped
Handful of mushrooms, chopped
Tin chopped tomatoes (drained but save the juice)
Two fresh tomatoes, chopped
150ml single cream
Glug of grappa (or vodka)
Fresh chives
Fresh basil
Penne (dry is ok but fresh is better)
Olive oil

Method

1. Gently fry the onion, garlic and chili in a tablespoon of olive oil.
2. When the onion is translucent, add mushroom and pepper and fry for 5 minutes or until the pepper is soft.
3. Add the drained tin tomatoes and stir well.
4. Meanwhile, gently warm the grappa in a separate pan.
5. When the tomatoes are bubbling, add the grappa and light. When the flame has died if the sauce is a little dry add some juice from the canned tomatoes.
6. Add the fresh tomato, basil and salt and pepper to taste.
7. Allow to simmer while the pasta cooks. When ready, take sauce off the heat and add the cream. Stir well and then mix well with the pasta.
8. Garnish with fresh chives. Serve with crusty bread. Perfect accompanied by a full bodied Italian red.

Posted By: Glen Davies, Hockley

Ingredients

2 cups self raising flour
1 cup granulated sugar
4 oz margarine/butter
2 tablespoons golden syrup
1 teaspoon ground ginger
1 teaspoon bicarb. of soda
1 cup boiling hot milk

Method

Oven Temperature: 180/350°F/Gas Mark 4

Mix together all the dry ingredients in a large bowl and make a well in the centre.
Cut the marg/butter into cubes and add to the centre of the bowl, along with the golden syrup.
Pour on the boiling milk and quickly mix together thoroughly to make a batter.
Pour into an oblong cake tin, approx 11''x 7'', and bake for 1 hour at 180 degrees C/Gas 4.

Posted By: Glen Davies, Hockley

Ingredients

2 oz butter
4oz sugar
2 tablespoons golden syrup (from a tin, not the pouring type)
1 teaspoon honey
2 tablespoons condensed milk

Method

Add all the ingredients to a pan and bring to the boil SLOWLY - stirring constantly.
Boil rapidly for 2-3 mins.
Lower the heat for another 3 mins.
Pour into a tin to set. Break into pieces.

Posted By: Glen Davies, Hockley

Ingredients

1 cup of All Bran cereal or Bran flakes
1 cup of brown sugar
1 cup of sultanas
1 cup of milk

Method

Oven Temperature: 180/350°F/Gas Mark 4

Place all the ingredients into a bowl and leave to soak for at least 1 hour.
Add 1 cup of plain flour.
Mix everything together and pour into a greased 2lb loaf tin.
Bake for 1 hour at 180 degrees C/Gas 4.
Take out of tin and leave to cool. Serve buttered in slices.

Posted By: Sylvia Manser, Wollaton

Ingredients

1 kg potatoes suitable for mashing
350g curly kale (after the first ground frost of the year is best)
Pinch salt
Pinch pepper
Knob of butter
350g smoked sausage
200g bacon lardons
Gravy

Method

Wash the kale, trim all the hard parts out and chop down the remaining leaves into small pieces.

Try to coincide all the following so that they are ready at the same time:

- Cut the smoked sausage and steam for around 25 minutes.
- Peel the potatoes and boil in lightly salted water until soft
- Cook the kale for around 15 minutes
- Fry the lardons for around 2 minutes
- Prepare your gravy

When the potatoes are soft, mash with butter and add salt and pepper to taste, then mix through the kale.

Serve by piling a big blob of mash in the middle of the plate, cover with the sausage, mash and lardons. Yum!

Posted By: Kiran Ghuman, Octavian Security

Ingredients

500g Boneless Chicken
Half a cup of Natural Yoghurt
Large Bunch of Coriander
Lemon juice
Olive oil
Cumin Seeds
Salt
Tandoori powder
Turmeric
Ginger
Garlic
Green chillies

Method

Oven Temperature: 190/375°F/Gas Mark 5

1. Dice chicken and wash.

2. Chop coriander, garlic, ginger, chillies in a blender.

3. Mix in a bowl and add lemon juice, turmeric, tandoori powder, salt and cumin seeds.

4. Mix in yoghurt and add in olive oil.

5. Mix in the chicken until all covered.

6. Refrigerate and marinate overnight.

7. Cook in a preheated oven until crispy.

Posted By: Priya Mulji, Nottingham

Ingredients

250g self-raising flour
25g cocoa powder
2tsp baking powder
200g caster sugar
175ml milk
2 large eggs, beaten
100ml sunflower oil
75g milk or white or plain chocolate chunks (or a bit of everything)
1-2tsp vanilla extract

Whole Hazelnuts for presentation (optional)

Method

Oven Temperature: 160-170/325°F/Gas Mark 3

First mix up all the dry ingrediants in a large mixing bowl.

Then one by one add the milk, beaten eggs, oil and vanilla extract to the dry mixture.

Lastly fold in the chocolate chunks. I like to pop a few nuts on top for presentation but obviously not everyone will want to add nuts.

Then pour into your muffin cases and cook for about 20 minutes.

Leave to cool and voila your muffins are ready!

Whilst they are warm they will taste delicicious when served will vanilla ice cream.

Posted By: Becky York, Meadows

Ingredients

1 egg
2 egg yolks
50g of honey / 4 heaped tbsp (plus 3 tablespoons or so for serving)
150ml double cream
100g of fresh or frozen raspberries

Method

1. Line a 500g loaf tin/pie dish with clingfilm.
2. Beat the egg and egg yolks with the honey in a bowl, over a saucepan of gently simmering water, until the mixture is pale and thick (think custard). Definitely reccomend having an electric whisk for this
3. Whip the double cream until thick (think greek yogurt) then gently fold in the egg and honey mixture.
4. Place half the raspberries in a layer in the bottom of the tin.
5. Pour the honey and egg the prepared loaf tin, and cover carefully with cling film before putting it in the freezer for about 2-3 hours. You can put the remaining raspberries into the freezer to keep them for longer.
6. When it is ready to serve, turn out the semifreddo onto a plate druzzle with honey, and sprinkle with the other half of the raspberries .

Posted By: Beverley, Meadows

Ingredients

1 onion
1 can of butter beans (or any other you like)
1 can of kidney beans
1 1/2 cans chopped tomatoes
(can add any odds and ends of veg also)
300g frozen spinach (thawed)
500ml sour cream
chilli flakes
lasagne sheets
grated cheese

Method

Oven Temperature: 180/350°F/Gas Mark 4

dice onions and fry in oil until soft with chilli flakes
add beans (drained) and tomatoes, mix and cook well
In separate bowl mix cream and spinach
Grease lasagne dish and begin to layer
One layer of lasagne sheets
One layer of bean mix
One layer of cream mix and so on
Top with grated cheese
Cover with foil and cook for 30 minutes
Cook a further 20 minutes uncovered
Allow to stand for 10 minutes before serving

Posted By: Beverley Makin, Meadows

Ingredients

115g butter, 130mil sunflower oil, 115g caster sugar
3 beaten eggs, 130ml milk, 350g plain flour
10ml baking powder, 30ml cocoa powder, 1/2 tsp alllspice
450g zuchinni peeled and grated
1tsp vanilla essence
225g plain chocolate chips

Method

Oven Temperature: 190/375°F/Gas Mark 5

line baking tin
cram butter, oil and sugar together until fluffy then gradually beat in eggs and milk
sift flour, baking powder, cocoa and allspice and fold in gently
stir in zuchinni and vanilla and spoon in dots
bake for 35-45 minutes until firm

Posted By: RP, Beeston

Ingredients

500g wholemeal pasta
1 jar sundried tomato pesto
1 tin mixed bean salad
2 tins tuna in spring water or brine

Method

Cook pasta according to instructions.

Meanwhile, open tuna and beans and drain. Mix in a bowl.

When pasta is cooked, drain and add to the bowl with beans and tuna. Mix.

Stir through jar of pesto and serve.

Can be made without tuna for vegetarians.