Pineapple, Fig and Ginger Chutney

We are finally getting in to the summer spirit which to me means getting rid of the stodgy stews and soups, hot water bottles and cosy blankets and instead opting for the beautiful outdoors, simple salads and a glass of refreshing Pimms.

This season is the perfect time for entertaining, so why not lay out a barbecue or buffet in your garden, invite some friends along and get the Great British Summer started with a bang.

Barbecue’s and buffets are always lovely, even when the food is a little blackened or screaming food poisoning, but I find that the one thing people often forget is a really good chutney which can accompany everything.

My mum makes an incredible Pineapple, Fig and Ginger Chutney, which although sounds a little too different for some, it accompanies all types of food including salads, sandwiches and meat and works particularly well with cheese and biscuits.

To make the chutney you will need:

• 600g / 1lb 8oz Bramley Apples – peeled, cored, chopped
• Small piece root ginger – peeled & grated
• 450g / 1lb fresh pineapple (after peeling & coring) – pulse in food processor
• 1 large red onion
• 140g / 5oz dried ready to eat figs
• 2 tsp mustard seeds
• 400g / 14oz muscovado sugar
• 500ml / 18fl oz cider vineg

Method:

1. Put pineapple, apples, ginger, figs, mustard seeds, nutmeg, vinegar and onion into a pan, bring to boil and then simmer for 15 mins.
2. Add sugar & simmer for 30 minutes or until thickened.
3. Put in the fridge to chill.
4. Pour into sterilised jars, seal and date.

The best thing about this recipe is that it keeps for 6 months and works perfectly in the winter months with foods such as roasted ham, so it can be an all round fridge food ready to make simple food slightly more exciting!

Mary Berry’s Victoria Sponge

I have to admit I really don’t have the patience to bake, apart from simple brownies and flapjacks I often stick to cooking and leave the baking to someone a lot calmer than I am.

However, on Mother’s Day I decided that it was time to regain some patience, put aside my baking fear and make a Victoria sponge for the family to enjoy.

I know you are all probably thinking that it doesn’t get much simpler than a Victoria Sponge, but believe me I have made many sponge cakes which could quite possible knock someone out or on the other hand be referred to as a pancake; they are often sunken and flat or far too heavy!

This is why I decided to turn to baking queen Mary Berry and follow her guidance word for word and thank goodness it paid off. Please don’t be put off, I am a pretty decent cook, I just find mixing, baking, cooling and decorating quite a long process for something that can be bought from a Lakes tea shop and enjoyed just as much.

Mary Berry’s recipe was easy to follow, relatively quick to make and the end results were perfect; the sponge was light, fluffy and delicate, with just enough sweetness to refrain from being too sickly with the butter cream

A classic Victoria sponge is sandwiched together with fresh double cream, however for an extra touch of sweetness I added butter cream to mine.

Merry Berry’s Victoria Sponge Recipe via BBC Good Food:

Ingredients

• 4 free-range eggs
• 225g/8oz caster sugar
• 225g/8oz self-raising flour
• 2 tsp baking powder
• 225g/8oz soft butter at room temperature, plus a little extra to grease the tins
• Strawberry jam
• Whipped double cream or butter cream (140g/5oz softened butter, 280g/10oz icing sugar, 1-2 tbsp milk)
• A little icing Sugar to dust

Method

1. Preheat the oven to 180C/350F/Gas 4.
2. Grease and line 2 x 20cm/8in sandwich tins: use a piece of baking or silicone paper to rub a little baking spread or butter around the inside of the tins until the sides and base are lightly coated. Line the bottom of the tins with a circle of baking paper.
3. Break the eggs into a large mixing bowl, then add the sugar, flour, baking powder and soft butter.
4. Mix everything together until well combined. Be careful not to over-mix – as soon as everything is blended you should stop. The finished mixture should be of a soft ‘dropping’ consistency.
5. Divide the mixture evenly between the tins. Use a spatula to remove all of the mixture from the bowl and gently smooth the surface of the cakes.
6. Place the tins on the middle shelf of the oven and bake for 25 minutes. Don’t be tempted to open the door while they’re cooking, but after 20 minutes do look through the door to check them.
7. The cakes are done when they’re golden-brown and coming away from the edge of the tins. Press them gently to check – they should be springy to the touch. Remove them from the oven and set aside to cool in their tins for five minutes. Then run a palette or rounded butter knife around the inside edge of the tin and carefully turn the cakes out onto a cooling rack.
8. To take your cakes out of the tins without leaving a wire rack mark on the top, put the clean tea towel over the tin, put your hand onto the tea towel and turn the tin upside-down. The cake should come out onto your hand and the tea towel – then you can turn it from your hand onto the wire rack.
9. Set aside to cool completely.
10. To assemble the cake, place one cake upside down onto a plate and spread it with jam.
11. To make the butter cream  beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth. Add the remaining icing sugar and one tablespoon of the milk and beat the mixture until creamy and smooth.
12. Add the butter cream or cream (your choice) to the cake.
13. Top with the second cake, top-side up. Sprinkle over the caster sugar.

 

Honey Roast Ham – Perfect for Christmas

The season to be jolly is on its way, so why not get festive a little early and start to plan your Christmas food now.

If you are like me and often leave Christmas shopping until the last minute, preparing your menu will seem somewhat eager, however why not get ahead of the game and make December as stress free and enjoyable as possible.

When hosting a Christmas party, you can’t go wrong serving big joints of roasted meats, fish platters, hams, cheese and salads. My favourite party food is a large ham, thickly sliced and served with homemade chutney and crusty bread.

The following honey roast ham recipe I am about to share with you was cooked by my mum last Christmas for a party of around 25 people. I think she got the recipe online and is from Gordon Ramsey. The ham was absolutely delicious, full of cinnamon and honey flavours and extremely juicy and succulent. Here’s the recipe:

Ingredients

unsmoked boneless gammon joint

1 peeled and chopped onion

1 cinnamon stick

1 tsp peppercorns

1 tsp coriander seeds

2 bay leaves

Some whole cloves for studding

200g Demerara sugar

25ml sherry vinegar

100ml Madeira wine

250g honey

Method

Please remember that cooking times vary depending on size, this recipe is for around a 2kg joint.

1. Put the gammon in a large pan and cover with cold water.
2. Add the onion, cinnamon, peppercorns, coriander seeds and bay.
3. Bring to the boil, and then turn down to simmer for around 2 1/2 hrs, topping up the water with boiling water if necessary.
4. Pour the liquid away then let the ham cool a little while you heat the oven to 190C.
5. Lift the ham into a roasting tin, and then cut away the skin leaving behind an even layer of fat.
6. Score the fat with a criss-cross pattern, and then stud cloves over the ham.
7. Make the glaze by putting the sugar, vinegar and Madeira in a pan and bring to boil. Add the honey, bring to a boil and remove from the heat.
8.  Pour half of the glaze over the ham and roast for 15 minutes.
9. Then pour over the rest and return to the oven for another 35 minutes, basting with the pan juices every so often.
10. Take out the oven and rest for 15 minutes.
11. Serve on a large platter, half sliced and half left whole so your guests can see the joint as well as the slices. Accompany it with lots of crusty bread, chutney, piccalilli, gherkins and green salad.

Enjoy…oh and HAPPY THANKGIVING!