COOKING CLASS TUESDAY 9 TH MAY

On Tuesday we will be preparing Lancashire Hot Pot with lamb forequarter chops , this is a very traditional English dish , long slow simmering is essential as is crusty bread to sop[ up the juices .
We will also prepare an apple and quinoa cobbler .... lovely , tasty , filling fare for these chilly autumn evenings .

LAMB CHOPS WITH REDCURRANT SAUCE

You will need 2/3 lamb chops per person .
Firstly prepare your the sauce by melting 4 tbs of red currant jelly in a small pan over a low heat and add 1 wine glass of port and slowly bring to a gentle simmer , cook for 5 minutes then reduce heat and keep warm to serve with the lamb.
Cook the lamb by brushing the chops with a little oil and grill for 8 minutes turning occasionally .
The chops should be well browned on the outside and slightly pink inside .
Serve hot with the sauce .
Serve with a cauliflower or potato mash .

STICKY PARKIN

Heat your oven to 180 deg C
Spray and line a 9" square pan with baking paper .
Mix together in a large bowl 250gm of flour , 2 tsp of baking powder , 2 tsp of ground ginger , 1 tsp of ground cinnamon .
Stir in 250 gm of oatmeal ........set aside .
Place in a pan over a low heat 180 ml of treacle , 120gm of marg /butter ,180 gm of soft brown sugar , stir occasionally until the marg /butter has melted .
Make a well in the centre of the flour mixture and gradually add the treacle mixture and then add 1 beaten egg and 150ml of milk .
Beat the mixture well until smooth .
Pour into the pan and place in the oven for 1 hour .
Allow to cool slightly in the pan and then turn out onto a wire rack .
Store in an airtight tin for a week , to allow it to become really moist ....hence the name ' sticky '.
It can be served sliced on its own or with butter .

RHUBARB CHUTNEY

Place 2 kg of rhubarb that has been trimmed and cut into small pieces in a large saucepan along with 500gm of diced onion , 1 kg of Demerara sugar , 500gm of raisins , 1 dsp of ground ginger and 1 dsp of curry powder .
Pour in 300ml of malt vinegar and cook gently until the rhubarb is soft and tender .
Then add an extra 550ml of malt vinegar and continue cooking slowly , stirring occasionally until of a thick consistency .
Pour into clean , warm jars and cover .
This is an excellent way to use up the glut of rhubarb which most home growers experience .

LANCASHIRE HOTPOT

This is a very old traditional English recipe .
Long slow simmering is essential ........so is plenty of crusty bread for the juices .
In the pot of your slow cooker arrange in layers 8 lamb forequarter chops , 3 large carrots thickly sliced , 2 parsnips thickly sliced ,2 onions peeled and sliced , 2 stalk of celery chopped .
In between the layers sprinkle with peppercorns , a little salt and chopped parsley .
Overlap 4 large potatoes peeled and sliced on top .
Pour over sufficient water to just cover .
Sprinkle over a little more parsley .
Cover and place on high for till it starts to simmer turn to low for 3 hours .
It is almost impossible to overcook this dish as the meat should be falling from the bones .
Serve with rice or grain of your choice or in a shallow plate with juices, flour dumplings  and bread .
 

RHUBARB AND ORANGE CRUNCHY CRUMBLE .

Preheat your oven to 180 deg C
Wash 500gm of rhubarb , then top and tail and cut into small pieces .
Then place the rhubarb , 60 gm of soft brown sugar and 1 tbs of water in a saucepan and simmer uncovered , until the rhubarb is soft .
Remove the rhubarb with a draining spoon and place in a deep ovenproof dish .
Reduce the liquid in the saucepan until syrupy and then stir in the juice of 1 lemon and then pour this over the rhubarb .
For the topping .......
Rub 90 gm of butter into 120gm of wholemeal flour and stir in 60 gm of museli , 60 gm of soft brown sugar and the grated rind of one orange .
Sprinkle the crumble mix evenly over the rhubarb and cook in the oven for 30 minutes ..
Serve hot or cold with plenty of cream .

APPLE AND OAT COBBLER

Set you oven to 200deg C.
Place in a large bowl 110gm of flour , 110 gm of rolled oats , 1 tsp of ground cinnamon , 1/2 tsp of mixed spice .
Add 120gm of marg/ butter and rub into dry ingredients until the mixture resembles breadcrumbs .
Stir in 90 gm of demerara sugar .
Peel and core 2 large cooking apples , cut into slices .
Toss the prepared apples in the juice and grated rind of 1 lemon
Spoon 2 tbs of orange marmalade over the apples .
Grease a medium  oven proof dish .
Place 1/2 the apple mixture in the dish and sprinkle with half the oat mixture over the top .
Dot the top with extra marg / butter .
Cook for 45 minutes or until the apples are tender and topping is crispy .
Serve warm with cream or ice-cream.