Merry Christmas!

Hello my merry Bloggers!

Just a very quick post to wish you all a very merry and joyous Christmas. Good luck with the turkey and go easy on the sherry in that trifle!

From all of us at The Lindley Group.

What's Christmas Without Chocolate?

Hello!

Lets face it Christmas wouldn't be Christmas with out chocolate, lots of chocolate! selection boxes, tins of chocolate, hot chocolate the list is long. So here at Lindley again with the help of the former double Michelin starred chef Paul Heathcote we offer our chocolate treat for the festive period.

Heathcotes at Home - Simple Chocolate Pots

What You Need:

100g Dark Chocolate
250ml Double Cream
40g Muscovado Sugar
1 Vanilla Pod
1 Egg
Fresh Raspberries
Icing Sugar
Mint

What To Do:

• Place the chocolate in a food processor and whizz into small pieces.

While this is whizzing away grab your vanilla pod, you need to get the seeds out. Take a knife and slice the pod down the middle

Next you need to use the flat part of the knife to run down the vanilla pod on each of the two halves to scrape out the seeds.






When you have scraped all the seeds out you should be left with something that looks like this.

• Now that you have your seeds you can pop them in a pan with the cream and sugar and bring this mixture to the boil.
• Once boiling pour this into the food processor and leave for one minute. Switch the processor on and while that is mixing add in the egg. Mix this together for around 20 seconds to make sure the mixture is fully combined.
• When combined pour into ramekins or espresso cups and chill for at least two hours, or preferably overnight. 
• Finally dust with a little icing sugar and decorate with the raspberries and mint. 

Its as easy as that!

Christmas Starts Here

Ho Ho Ho Bloggers! 

We hope you are all well and full of festive cheer. Today we want to share with you a few ideas for the perfect starter to any meal not just at Christmas. With the help of Paul Heathcotes and his acclaimed Heathcotes at Home recipe book we at Lindley love to share great recipes. So get your oven gloves on and enjoy!

Warm baked brie with toasted herb 

& almond crust

What you need:

1 individual Brie (approx 125g-200g)

3 tbsp bread crumbs 

2 tbsp fresh herbs (parsley, rosemary and thyme work wonderfully)

1 clove of garlic

1 tsp olive oil

1 tbsp flaked almonds

Lets get baking

• Toast the almonds on a metal baking tray under a hot grill until golden brown; set aside.
• Meanwhile put the dried bread, herbs, almonds and garlic in a food processor and blitz to a green crumb. Slowly drizzle in the olive oil to bind the crumbs together a little.
• Put the brie back in its wooden box (leaving the lid off), or in an ovenproof dish, and prick the skin with the tip of a sharp knife. Lightly season the cheese with freshly milled pepper and liberally scatter the herb crumbs over.
• Place the brie in a pre-heated moderate oven (180°C/gas mark 7) and bake until the crumbs are golden brown and the cheese is soft and runny in the middle.
• Serve with bread sticks or crusty bread hot from the oven, or just serve with teaspoons and let your guests help themselves.

• Chef’s tip: This dish is ideal for sharing and can easily be served for four or six people by using several smaller cheeses or one larger cheese, your local cheese shop or delicatessen will be able to help you with this.

What Is In Your Larder?

Hello my little Blogger buddies! 

I hope you are all well this cold festive afternoon. Hows the Christmas preparations going? you got all your presents wrapped? no? me neither!

We have provided you all with some great Christmas treats and recipes now we thought we would let you into a  few little secrets and tips about what to keep in your larder and what to look for when buying your food all thanks to Heathcotes Outsides. When it comes to food, Heathcotes Outside is the master. The man behind the culinary music is the former double-starred Michelin chef, Paul Heathcote, who loves nothing more than creating delicious flavours from the finest ingredients, cooked to perfection and served in style.

So grab a drink, sit back and enjoy!

Your Larder

Sea Salt

Flavour is everything. The quality of your seasoning is essential. Wet the tip of your finger and dip it in ordinary table salt; the offensive taste is additives. Now do the same with pure sea salt and taste the difference.

Freshly milled pepper

Pepper straight from the grinder is worlds away from ground. ideally have two mills: white peppercorns in one and black in the other. Use white on light coloured food such as fish, potatoes and cream based dishes, and black for meat, tomatoes and more robust ingredients.

Virgin Olive Oil

Heating oil changes its flavour, so its a waste to cook  with good oil. use the cheaper olive oil or vegetable oil to cook with, and keep the expensive stuff for dressings.

Vegetable Oil

Vegetable oil is a neutral flavour and has a much higher heat resistance so it is great fro frying and also good for light dressings. If olive oil isn't your taste, use it in the same quantities. Experiment with walnut, peanut & grapeseed oils too.

Butter

All butter in recipes is unsalted unless stipulated. Salted butter is very obvious in desserts and butter based sauces. 

Milk & Cream

Generally we recommend using whole milk in cooking; skimmed and semi-skimmed don't heat well and split easily. You cant whip or boil single cream, there is not enough fat in it; use whipping and double cream.

Chocolate

The better the chocolate, the better the taste. Buy a good quality couveture (dark chocolate) with 70% cocoa solids. 

Eggs

Use eggs at room temperature (straight from the fridge will take longer to start cooking). Buy free-range or organic, not 'farm' or 'barn' eggs.

Lemons

Great for sauce making, when the sauce still lacks just a little something, a few drops of lemon juice can make all the difference. With a dash of olive oil, the best salad dressing.

Vanilla

Use pods, not bottled essence where possible. Scrape the seeds for recipes. Keep pods, stick them in the sugar pot for wonderful flavour; and boil them for five mins in syrup for fruit salads.

Garlic

Tip for peeling: cut of the root and squash the bulb a bit - lean on it with the flat of the knife. The skin almost drops off.

Herbs

Keep pots int eh kitchen windowsill: parsley, chives, coriander, basil. When picking, leave one or two heads on each stem to let them grow back. Thyme, mint, rosemary, bay are hardy and better grown outside.

Mustard

French (mild), Dijon (medium), English (hot). So many brands and flavours to choose from - pick good quality. any mustard will work to cook with - have fun experimenting.

Greek Yoghurt

Full fat - instead of cream or sour cream. Good to mix with mayonnaise for sharper flavour. Cook with strained cow's milk Greek yoghurt, which doesn't separate so easily. 

For more tips and treats why not see our facebook page.

Oxford Marmalade Pudding

Hello again my little Bloggers!
I hope your festive preparations are going well, excited yet? I am! 


So far on the food journey we have provided you with a variety of recipe options for the perfect Christmas day dinner. today i thought we would do a good traditional recipe that requires minimal effort because lets face it after the huge task of Christmas dinner you just want something delicious, easy to make and most of all quick as a flash. 

So here is our recipe for Oxford Marmalade Pudding

What your going to need for a serving of 6-8:

225g Self Raising Flour

225g Oxford or thick cut marmalade

110g butter, cubed (and some extra for greasing)

2 eggs beaten (with a fork or whisk not your fists its to messy)

1 pinch of salt

Process:

• Grease a 1 litre pudding basin with butter. 
• Sift the flour and salt into a mixing bowl.
• Rub the butter into the flour with your finger tips until it looks like breadcrumbs.
• Add the marmalade and the sugar, mix well.
• Add your beaten eggs to the mixture
• Transfer this mix to the greased pudding basin and cover with greaseproof paper and then a layer of aluminium foil. 
• Secure it all with string and then pop in a steamer or on top of a saucer in a pan of boiling water for 90 minutes.
• Last but not least, let it cool before turning it out onto a plate, ideal served with custard on a cold winters night! 

Told you it was quick and easy....

Enjoy!

Christmas Glazed Ham

Christmas is approaching, advent is upon us and the turkeys are shaking in there little huts so how about we give the birds a break and have a nice glazed Christmas ham this year instead? No still want your turkey huh? OK well then how about for boxing day lunch?

Andy Wardle presents his Smoked & Spiced Glazed Ham with Pineapple & Cherry Relish

Bits and Bobs you need:

7kg smoked & cooked leg of ham                                                      125g brown sugar

4 tbsp golden syrup                                                                            1 tbsp Dijon mustard

11/2 tsp ground ginger                                                                          1/2 tsp ground cinemmon

1/4 tsp ground nutmeg                                                                         Juice of one orange

 Whole Cloves for decoration

Cherry Relish:

1 fresh pineapple, peeled, cored and cut into 2cm chunks               11/2 tbsp Demerara brown sugar

1 tbsp mustard seeds                                                                      1 garlic clove, crushed
1 small red onion, finely chopped                                                     1/2 tbsp ground cinnamon
21/2 tbsp white wine vinegar                                                              Finely grated zest of one orange 
450g frozen cherries (make sure they are defrosted)                     Juice of one orange  

What you gotta do:

• Put on your favourite Xmas carol CD
• Pre-heat the oven to 180C Degrees / 350F Degrees / Gas Mark 4
• Using a small sharp knife (be very careful, its hard to unwrap presents with no index finger!) remove the skin around the ham making sure you retain the fat.
• Using the same knife lightly criss cross the fat to make a diamond pattern on the ham. Be careful not to score too deeply though, if you cut through to the meat all the fat will fall off during cooking and take all the beautiful flavour with it!
• Take the brown sugar, golden syrup, mustard and spices and mix together in a bowl along with the juice from one orange. pour this mixture over the ham making sure to rub it into all the diamonds.
• Place a clove in each of the diamonds and that's it your ham is ready to roast! 

Roasting:
You will need a large roasting tin with around 1/2 litre of water in the base (this will keep the ham moist as it roasts). 

• Place the ham in the tin and lightly cover it with foil securing the foil at the edges of the tin (do not wrap to tightly as the ham will stick and you will lose all that gorgeous flavour).
• Cook the ham for 1 1/2 hours (depending on your oven) after 50 minutes of cooking increase the temperature to 210C degrees / 415F / Gas Mark 6-7 for the remaining 40 minutes. 

The Relish:

Now while the ham is doing its thing getting all caramelised and scrummy you can prepare your relish. 

• Place all the ingredients in to a saucepan with a decent pinch of salt, stir the mixture over a high heat until the sugar has dissolved. 
• Allow it to come to the boil, then reduce the heat to a simmer. You need to leave this mixture simmering away for around 40 minutes or until most of the liquid has reduced. 

You can now take this of the heat and allow to cool, when at room temperature it will be a lovely sticky relish to serve with you warm winter ham.


Enjoy! 

Happy Thanksgiving - Gobble Gobble!

Its that time of year again where Turkeys take over our menu's! with the run up to Christmas the American holiday thanks giving is a perfect starter to the festive feast. So get your oven pre-heated and your turkey ready and get cooking with our Step by Step guide to the perfect roast turkey.

Do NOT Stuff the Turkey

• The shape of the turkey cavity means that the stuffing may not cook evenly and more importantly, by the time the centre of the stuffing is cooked to a safe temperature, parts of the turkey will be overcooked and dry. 

Season the Turkey - Everywhere

 The best way to get a delicious turkey is to season it everywhere possible. 

• Generously massage salt and pepper inside the cavity, along with whatever other herbs and spices you're using. That’s right I said massage show that turkey some love and care it will help keep the meet tender and juicy.
• Use your fingers, or push a thin spatula under the skin of the breast to separate it from the meat. Fill this cavity with butter and any herbs you choose. This will infuse flavour into the meat whilst basting it from below the skin keeping the bird tender.
• Lastly, rub the outside skin of the turkey with butter or oil, and season with salt and pepper. This triple application of flavour will keep the bird moist and prevent a dry bird!

Wings Tucked, Legs Tied, Breasts Covered 

A properly prepared turkey will go a long way to ensure a successful roasting, and a very attractive bird.

• Pull the wing tips forward and tuck them under the breasts so they don't burn. This also keeps the turkey sitting nice and straight. 
• After seasoning, tie the legs together with kitchen string (This important step will ensure even cooking). Loosely cover the breasts with a piece of foil. This will help keep the turkey moist, and prevent the breasts from getting too brown. 
• Remove the foil for the last hour of roasting to brown the skin.

Cook Low and Slow! 

Leave the turkey out for one hour before roasting to bring it to room temperature and ensure a relaxed bird! Imagine going from a cold shower to a sauna, the first thing your body will do is tense up and it’s the same for your turkey.

• Cut two carrots, two sticks of celery, and an onion into large chunks. Place on the bottom of your roasting pan. Place the turkey, breast side up on top of the vegetables. 
• Roast at a moderate heat for approximately 12-15 minutes per pound (this is only an estimate to ensure your turkey is cooked either use a thermometer or pierce the thickest part of the turkey and check the colour of the juices, if they run clear you are good to go!).

Let it Rest, Let it Rest, Let it Rest!! 

Now, you are about to cut into the most perfect, moist turkey you've ever had, but STOP!!! Sorry, didn't mean to shout, but you must let the turkey rest for AT LEAST 20 minutes. 

When you remove it from the oven, cover it very loosely with foil, don't worry, it won't get cold; a covered turkey will stay hot for anything from 30 minutes to an hour depending on the size, so don't rush it. Letting it rest not only gives you time to finish the gravy, and the rest of the meal, but also allows the juices in the turkey to redistribute, which is the secret to moist, tender meat.

And that’s it, your ready to carve! Happy thanksgiving Everyone Gobble Gobble!!!

Gary Bates Viennese Mince Pies

Good Morning Bloggers! 

Well its a busy day in Lindley Land and  i have to say its a cold one! so today we are going to pass on a recipe for the weekend, one that will entertain the kids on a cold weekend and no doubt have you kitchen looking like a floury winter-land.

Gary Bates Viennese Mince Pies (yummy)

Follow these simply instructions and you cannot go wrong (can I lick the spoon when your done?)

For the sweet pastry:

4oz Plain flour

3oz Caster sugar

1 Egg

5 oz butter

1 Egg yolk 

Mix the flour, sugar and butter together until it resembles bread crumbs. Add the eggs but don’t over work the mixture and allow to rest while you prepare the filling. 

Now you need the need the Mincemeat Filling (make sure you tell your children there is no actual meat involved, my nan didn't and iv been scared for life!):  

7 oz Mixed peel                                                 1oz Stem ginger

7oz Shredded suet                                           7oz Currants

2oz Whole blanched almonds                          4tsp Mixed spice

¼ Pint Brandy                                                   7oz Raisins

7oz Cooking Apples                                          7oz Sultanas

7oz Soft dark brown sugar                                8oz Candied peel

½tsp Ground cinnamon                                     2 Oranges

¼ Pint Sherry 

Grate the zest of two lemons and two oranges, then squeeze out all the juice. Core and chop the unpeeled apples into small pieces along with the candid peel. chop the almonds into narrow slivers with a sharp knife (best the grown ups do this part)

.

Place all the ingredients into a large mixing bowl, along with the raisins, sultanas, currants, soft dark brown sugar, ground mixed spice, ground cinnamon and some freshly grated nutmeg.  Add the shredded suet and mix together. Cover the bowl with a clean cloth and leave the mixture overnight, giving the flavours a chance to develop and infuse together. 

Final stage now, are you keeping up? its the crumbly Viennese Topping: 

9oz Unsalted softened butter

9oz Plain flour

The seed from ½ a vanilla pod

2oz Icing sugar

2.5 oz Corn flour 

First mix all the ingredients together but don't over whip. Next you need to roll out the short crust pastry you made earlier and place into a greased pan then fill with the delicious mincemeat and pipe the Viennese topping on top! 

Sprinkle with a little sugar and bake at 200°C/Gas Mark 6/180°C Fan for 15-20 minutes until golden brown.

And when you all done and they have cooled your ready to tuck in with a nice cup of coffee and a Sunday paper!

Christmas Pudding to make your nan proud

Well today is November 17th which by my reckoning means we have just 38 days tills until the big man in red leaves our presents under the glistening tree and the turkey is in the oven getting golden and delicious!


So what better time to get your apron's on, warm the oven and prepare the most scrumptious Christmas Pudding! we have pestered our Lindley chefs to the point of despair to bring you the below top secret recipe. shhhh you didn't get this from me ok!

What You Need To Succeed:

2tbs Brandy

4tbs Rum

2tbs Guinness

1 cooking apple

110g sultanas

110g raisins

110g currants

110g suet

110g sugar

110g flour

75g breadcrumbs

1 carrot
2 eggs

1tsp mixed spice
1tsp ground ginger

Now the method in the pudding madness:

Mix together the suet and fruit and add the Brandy, Rum & Guinness and allow to soak overnight.

Sift together the flour and spices.

Add the flour, carrots & breadcrumbs to the fruit and gently beat together, scraping down on a couple of occasions before beating in the eggs. 

Place in individual containers and steam at 160C degrees for 1 hour.

Enjoy and remember just 38 days to go so you better get a riggle on!