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Recipes for Cookery Classes for 2008
Butter or margarine may be used. All Exhibits (including young people’s) must be displayed on a white paper plate. Plain white doilies may be used. All the following classes (excluding 74, 77, 80) are open to all including teenagers. Man in the Kitchen (Open to men of all ages) Class 35: 4 Chocolate Brownies 150g butter 300g caster sugar 200g dark chocolate broken into small squares 3 large eggs 100g self-raising flour Preheat oven 180°C/Gas mark4 20.5cm square baking tin greased & lined MethodIn a large pan, melt the butter, sugar & chocolate together. Stir in the eggs & flour, then pour into the cake tin. Bake for approx 20 minutes, until just set – don’t overcook. Leave to cool, then cut into squares. TipMelt the chocolate slowly so it does not over heat. They are also better for eating the day after baking. Class 36: Passion Cake 225g butter softened 225g soft light brown sugar 4 medium eggs, separated finely grated zest and juice of 1 lemon 175g wholemeal self-raising flour 5ml baking powder (sieved with flour) 50g ground almonds 115g walnut pieces (chopped) 350g carrots, (peeled and grated) Topping50g soft butter 225g icing sugar 115g cream cheese 3 tablespoons lemon curd 1 teaspoon lemon juice Preheat oven 180°C/Gas mark 4 20cm round cake tin greased & lined MethodCream the butter & sugar together until fluffy & light in colour. Beat in the egg yolks, then stir in the lemon zest and juice. Fold in the flour & baking powder; stir in the ground almonds & the walnuts. Whisk the egg whites until stiff; fold them into the cake mixture with the carrots, mixing thoroughly. Spoon the mixture into the tin making a slight hollow in the centre. Bake approx 1¼ to 1¾ hours until the cake is firm to the touch & golden in colour.IcingPlace all the ingredients in a bowl, beat together until smooth. When the cake is cold cut in half, spread half the icing on one side, sandwich together & spread the remaining icing over the top of the cake. Class 37: 4 Rich Coconut Tarts Pastry112g plain flour 25g lard or white shortening 25g butter cold water to mix FillingJam 50g butter 50g caster sugar 1 medium egg 50g desiccated coconut Preheat oven 180°C/ Gas mark 4 MethodRoll out pastry thinly & cut into rounds using a 7.5cm cutter & line12 patty tins. Place ½ a teaspoon of jam into each. Cream butter & sugar, add the egg & coconut. Place 1 teaspoon of mixture on top of the jam. Bake for 20 minutes until the sponge is risen & golden brown. Class 38: 4 Buttermilk Scones 75g butter 225g self-raising flour pinch of salt 40g caster sugar 1 large egg, beaten 2 tablespoons buttermilk, + extra for brushing Preheat oven 220°C/Gas mark 7 MethodSift the flour & salt into a bowl, rub the butter lightly into the mixture until it looks like fine breadcrumbs, add the sugar. Beat the egg, milk together, slowly add to the flour mixture until soft but not sticky. Roll out to 2.5cm thick. Cut out the scones with a 5cm cutter. Brush lightly with buttermilk. Bake on the top shelf of the oven for 10-12 minutes or until well risen and golden brown. Class 39: Sticky Marmalade Loaf 3 tablespoons thick-cut marmalade 150g pot natural yoghurt 3 medium eggs 175g golden caster sugar 200g self raising flour half teaspoon baking powder 175g butter (softened) zest 1 orange 2 teaspoons poppy seeds toasted ToppingJuice half orange 5 tablespoons marmalade 20 x 10cm loaf tin (lined and greased) Preheat oven 160°C/Gas mark 3 MethodPut the marmalade into a small pan, heat gently until melted. Beat in the yogurt, then let it cool for a few minutes. Put the remaining cake ingredients into a large bowl & beat until smooth. Quickly beat in yogurt & marmalade mix, then pour into the cake tin. ( It will be quite runny). Bake for approx 1hr – 1hr 10 minutes until golden and well risen. ToppingHeat the orange juice & marmalade in a small pan over a gentle heat until the marmalade melts. Set aside to cool, stirring occasionally, until you have a thick but still runny glaze. Spoon the topping over the cake while it’s just warm. Class 40: 4 Chocolate Chip Cookies 110g butter (softened) 110g light muscovado sugar few drops vanilla essence 1 medium egg, lightly beaten 75g plain wholemeal flour 115g dark chocolate chips Preheat oven 180°C/Gas mark 4 MethodMix the butter & sugar until light & fluffy. Beat the egg & essence into the mixture, add the remaining ingredients until well mixed. Place a spoonful of dough (about the size of a walnut) on a greased baking tray, spaced well apart. Bake for approx 10 minutes until golden & firm in the centre when lightly pressed. Class 41: Goats Cheese Flan Pastry225g plain flour pinch of salt 50g lard or white shortening 50g butter cold water to mix Preheat oven to 170°C/Gas mark5 Make the pastry & line a 23cm loose bottom flan tin. Chill for 30 minutes. Bake blind until golden. Reduce oven 160°C/Gas mark 4 Filling2 onions, sliced 1 medium potato, peeled & sliced 1 tablespoon olive oil 25g butter 2 cloves of garlic, crushed 2 tablespoons fresh thyme leaves 140g goats cheese, broken into pieces 3 medium eggs 200g crème fraiche MethodCook the onions and potatoes in the oil & butter until golden & tender. Season. Add the garlic & thyme, cook for 3 minutes. Tip into the pastry case with the cheese & spread evenly. Whisk the eggs & crème fraiche, season, then pour into the pastry case. Bake for approx 30minutes until lightly golden & set. Flan is to be removed from the tin. Class 42: Ultimate Soda Bread 225g plain flour 225g plain wholemeal flour 2 teaspoons bicarbonate of soda 1 teaspoon salt 25g butter (room temperature) 500ml buttermilk (stir well) Preheat oven to 180°C/Gas mark 6 MethodMix the flours with the bicarb & the salt in a bowl. Cut the butter into pieces, rub into the flour mixture so it is evenly mixed in. Make a dip in the flour mixture, then pour in the buttermilk all at once. Mix with your hands or round bladed knife, start in the middle of the bowl & work towards the outside in a circular movement – the mixing should only take a few seconds. Stop handling it as soon as you have a soft, sticky dough. Tip onto a lightly floured surface gently shape into a round. (The less it is handled the better). Place on a baking sheet. Pat it again gently, into a round about 3cm thick 20cm across. Cut a deep cross into the surface of the dough with a sharp knife, sprinkle with a little flour. Bake for approx 30 minutes until golden on top.
Young peoples classes Must be the sole work of the exhibitor Class 74: (Under 6 years): 4 Decorated Digestive Biscuits Mix a small amount of icing. Decorate with sweets of your choice. Class 77: (Age 6-8): 1 Tortoise Roll (recipe will make 4-6 rolls) 3g quick action dried yeast 1 dessertspoon vegetable or sunflower oil 210ml warm water pinch of salt 350g strong white flour Preheat oven 230°C/Gas mark 8 MethodMix the flour, yeast & salt together in a bowl. Add the oil & water. Mix everything together into a firm dough. Put the dough on a floured surface. Push your hands into the dough, gather it into a ball & knead it for 5 minutes. Break off a small amount of dough & set aside. Shape remainder into 4-6 rounds rolls. From dough set aside make tiny balls and place round rolls to look like four legs, a head & tail. Mark the top of the roll to look like a shell. Place on a greased baking tray Leave the dough to rise in a warm place for approx 1 hour, then bake for 15-20 minutes. TipYou could use 2 currants for the eyes & brush the top with milk to give a golden colour. Class 80: (Age 9-12): 4 Malteser Muffins 112g plain flour 2 x 379g packets of maltesers 12 left whole, the rest crushed 55g golden caster sugar half tablespoon baking powder half medium egg 70ml soured cream few drops vanilla essence 72g unsalted butter, melted 2-3 tablespoons milk Icing100g icing sugar half tablespoon milk half tablespoon golden syrup 12g soft butter muffin cases Preheat oven 180°C/Gas mark 4 Method Sift the flour into a bowl. Add the crushed maltesers, caster sugar, baking powder. In a separate bowl, beat together the egg, soured cream, vanilla, butter & milk, then mix into the dry ingredients until just combined. Divide into the muffin cases & bake for approx 15-20 minutes. IcingBeat all the ingredients together until smooth. Ice each muffin, then decorate with a malteser.Special Preserves Recipe Class 47: 1 Jar Piccalilli 1 large cauliflower, broken into florets 450g pickling onions, peeled & chopped 1.4 litres white malt vinegar 900g mixed vegetables, diced or cut into 2.5cm lengths eg: French or runner beans, cucumber, marrow or green tomatoes 2 cloves of crushed garlic 450g caster sugar 50g dry mustard 115g plain flour 25g ground turmeric 1 teaspoon ground coriander 2 teaspoons salt MethodIn a large pan, simmer the cauliflower & onions in 1.1 litres of the vinegar for 10 minutes. Add the other vegetables, garlic & sugar & cook for a further 10 minutes. Mix the mustard, flour, spices & salt with the remaining vinegar & add to the cooked vegetables, stirring all the time to prevent lumps forming. Stir well and simmer for a further 10 minutes. Spoon into sterilised jars & cover. Label & store for 2 weeks before using.
TipsCheck you have the correct size cutter & tins. Display exact class quantity of items. For jams - fill to the bottom of the neck. Fan assisted ovens take less cooking time. Don’t rush to take the cakes out of the tins. Bread: It should be golden underneath and sound a bit hollow. Remove the flan from the tin.
If you have any ideas for future show recipes, please put your suggestions in the Suggestion box on Show Day
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