roasted chipolatas with polenta

800g beef chipolata sausages

12 pickling onions, peeled

300g trussed cherry tomatoes

8 whole cloves garlic

1 litre chicken stock

1 cup polenta

1/2 cup thin cream

1/2 cup grated parmesan

preheat oven 200 deg.

heat a roasting pan over high heat. + sausages & onions. cook. turning occasionally. until brown all over.

+ tomatoes & garlic, + 1 cup water. bring to simmer.

bake in preheated oven for 20 mins.

remove from heat.

meanwhile bring stock to boil, over med heat. while continually whisking, gradually + polenta. (make sure its added in a steady stream)

reduce heat to low and cook, stirring occasionally (with a wooden spoon). continue until mixture boils and thickens.

remove from heat. + cream & parmesan

stir till well combined.

season to taste (with salt and pepper)

spoon into plates, top with sausage mixture. drizzle over some pan juices.

serve immediately.

apple & rhubarb crumble

2 granny smith apples, peeled, cored, chopped coarsely

1/2 bunch rhubarb, trimmed, chopped coarsely.

1/3 cup caster sugar

cinnamon, ground

cardamon, ground

vanilla

preheat oven to 200 deg. grease dish.

place all ingredients in a large saucepan, stirring occasionally, cook until apples and rhubarb have released their juices.

oaty crumble.

50 g butter, softened. ( use more if necessary)

1/4 cup brown sugar

1/2 cup plain flour

1/2 cup rolled oats

ground cinnamon

ground cardamon

(any dried fruits, nuts, seeds etc)

(ex. poppy seeds, sesame seeds, walnuts, dried paw paw.)

- if using nuts, make sure they are mashed. into small pieces.

-if using dried fruit, make sure its cut into small pieces.

place all ingredients into a bowl.

using fingertips rub butter into the mixture until combined.

(it must look tan, and crumbly)

+apple mixture to greased dish, on top sprinkle crumble mixture.

place in oven for about 10 minutes. or till the crumble mixture has become golden, and a little hard.

remove from oven, serve hot. or serve at room temperature with a dollop of double cream.

pear chicken salad.

heat olive oil in pan, + 8 sage leaves and cook for 1 min

+ 4 slices of pancetta, cook till crisp.

remove.

fry chicken breast fillets (2) for about 6 mins on both sides.

remove. allow to cool before slicing.

+ butter to pan.

core and slice 2 pears.

+ to pan.

sprinkle with sugar. cook till golden/crisp.

+ 8 shelled chestnuts quartered. cook for 1-2 mins. till glossy.

mix everything together with rocket.

finito

blueberry tarts

1 1/2 sheets short-crust pastry

150 g white chocolate

1/3 cup cream

250 g fresh blueberries

icing sugar.

preheat oven 180 deg, spray patty pan tray with oil

cut 12 x 7 cm rounds in pastry, ease into pan, chill for 30 mins.

cut 12x 8 cm circles from non stick baking paper, line tray with these circles, put pastry on top, + dried beans. bake for 10 mins.

remove paper, beans. and bake for another 5 mins.

cool.

place chocolate, cream over saucepan, and melt. (ensure the base of bowl doesn't touch simmering water)

pour into pastry cases once smooth. refrigerate for 1 hour.

top with blueberries

dust with icing sugar

ready to serve.

potato salad with blue cheese

1 kg baby potatoes

spring onions, trimmed & chopped

100g chorizo sausage, diced

150g blue cheese

parsley

coriander

olive oil

cook potatoes. either roast them, or boil them. roasted tastes better, but takes longer.

when they are almost ready saute the spring onions, and chorizo in olive oil.

add potatoes to pan, and stir through.

+ half of the cheese, crumbled

allow to heat through

+ chopped parsley, coriander, and remaining cheese.

in a warmed bowl.

felafel

4 cups chickpeas

half bunch parsley

garlic

1 onion

cloves, crushed

cumin, pepper , salt

1 slice bread

2 tbsp flour

1 tsp baking powder

sesame seeds

poppy seeds. optional

oil for frying

buzz everything apart from oil in a blender.

if you want lumpy (yummy textured) felafel. do it by hand. chop everything. make it the texture that you want.

let the dough rest for 30 minutes.

form into small balls and fry in hot oil.

honey & fresh ginger loaf

preheat oven 170 deg. line baking tin with grease paper.

grate 3 cm piece of ginger

place 115g golden syrup, 115g honey, 50 g butter in a bowl & beat ( 3 mins)

+ 2 eggs & ginger

mix 1 minute

warm 3 tbsp milk & add to 3/4 level tbsp baking powder

+ to batter

sieve 140g flour, cinnamon, all spice together

using spatula fold into batter.

pour into loaf tin & place into oven

bake for 40-50 minutes

while hot brush with honey, once out of the oven.