Cappamore Show 2014

This is my 4th year at the Cappamore Show, Invited back each year by Marie Hayes and her committee and it is a fantatsic Agricultural show to be part of it. For your convenience please find attached the recipes from this year.

Cookery Demonstration-Cappamore Show

16th August 2014

Salad of Beetroot, Orange, Goat’s Cheese & Walnut
Basil Pesto & Tomato Bread
Slow Roasted Tomato Soup
Vanilla Cream Hearts
Orange & Chocolate Chip Loaf
Special Pavlova Layer Cake
Fruity Crumble Bars

Salad of Beetroot, Orange Wedges, Walnuts & Goat’s Cheese

This is a very simple salad but the combination of flavours is really wonderful in it. It is guaranteed to be a big hit with all the family.

7oz/200g mixed salad leaves
3 large oranges
5oz/150g Knockdrinna goat’s cheese
5oz/150g walnuts
2 large raw beetroot

Juice of ½ lemon
2 tablespoons rapeseed oil

Place the beetroot into a large saucepan, cover with water and bring to the boil. Once they have come to the boil, reduce the heat to a constant strong simmer and continue cooking for 45-50 minutes or until the beetroot are tender. This will depend on their size so keep an eye on them!

Allow them to cool and then peel and cut into chunks.
Neatly segment the orange at this stage also.
Arrange the lettuce leaves onto one large platter or individual plates and scatter the beetroot wedges on top, followed by the walnuts and orange segments.
Crumble the goat’s cheese on top of the salad in a decorative manner.
Mix the lemon and rapeseed oil together and drizzle on top of the salad.

Slow Roasted Tomato & Basil Soup
(Serves 8)
Autumn tends to yield large crops of tomatoes, which is great because i absolutely adore tomato soup. Freezing the tomatoes to retain for soup making is a good option rather than to see them all go to waste. This particular process of cooking the soup is wonderful and when cooked it has a most beautiful flavour and with the addition of the basil it works wonderfully.

1 tablespoons sunflower oil
10-12 large ripe plum tomatoes, halved
3 garlic cloves, finely chopped
1 teaspoon sugar
1 small onion, finely chopped
2 sticks celery, chopped
2 medium potatoes-peeled and cubed
1 ½ pint/800ml chicken or vegetable stock
Pinch light brown sugar (optional)
2floz/50ml pouring cream
Salt and freshly ground black pepper
1 level teaspoon tomato puree
1 small handful fresh basil leaves
1 tablespoon natural yoghurt-to serve

Preheat the oven to 170C/325F/Gas Mark 3
Place the halved tomatoes onto a large roasting tray with the chopped garlic. Season the tomatoes lightly with salt, pepper and sugar and place in the oven to roast for 45 minutes, or until they have softened. This will help to get a really developed flavour into the tomatoes.

Meanwhile in a large saucepan heat the oil over a gentle heat and add the onion, celery, diced potatoes and cook gently for 5-6 minutes until they have softened slightly. Next add in the tomato puree and the roasted tomatoes and garlic and mix thoroughly.

Pour in the chicken or vegetable stock and allow the mixture to come to the boil.
Reduce to a gentle simmer, add the basil leaves and cook for approximately 20 minutes until everything has softened down. Blitz with a hand blender to a smooth puree.
Season to taste with salt and cracked black pepper.

Transfer the soup to warmed cups or bowls and drizzle with a little natural yoghurt.

Top Tip:
Be careful when adding the stock. I normally only add 2/3 at first and keep the remainder until i am blitzing it and this means that you can correct the consistency as desired depending on your own personal preference.

Pesto & Tomato Slices

This is a delicious alternative to a sandwich-in that the filling is already on the bread!

1lb 5oz/600g plain white flour
1 level teaspoon of bread soda
½ teaspoon of salt
500ml buttermilk

4 tablespoons basil pesto
12 cherry tomatoes
2 tablespoons rapeseed oil (optional)

Lightly grease and flour a large flat baking tray.
Preheat the oven to 200C/400F/Gas Mark 6
Sieve the plain flour into a large mixing bowl.
Sieve in the bread soda-it is vitally important that the bread soda be sieved as it tends to clump together.
Add in the salt at this stage also.
Mix well.

Pour in the buttermilk and mix until a soft “sticky” dough has been achieved.

Transfer the dough onto a well floured work surface and knead for a moment or two until the dough.
Flatten the dough onto a flat baking tray into a rectangular shape.
Spread with the basil pesto and then stick the 12 tomatoes down in the dough, ensuring that they are well into the dough, to ensure they stay there during baking.

Transfer to the oven and bake for a further 30-35 minutes until cooked through.
If desired drizzle with the oil before serving.

Fruity Crumble Bars

Perfect for a lunchbox treat!

Fruit Compote:
2 large cooking apples-peeled and diced
4oz/110g fresh/frozen mixed berries
3oz/75g caster sugar
2 tablespoon water

12oz/350g plain flour
6oz/175g butter
4oz/110g brown sugar
2oz/50g flaxseed mix (optional)

Place the apples, sugar and water in a medium sized saucepan and bring to a gentle boil. Add in the frozen berries and stir gently to incorporate them with the apples. Simmer on a low heat for 5-6 minutes until the fruit just starts to soften. Taste the fruit and add a little more sugar if you feel it is required. I normally like to leave it a little tart as the crumble topping is quite sweet.

Preheat the oven to 180C/350F/Gas Mark 4
Grease and line a 13×7 tray with parchment paper

Meanwhile prepare the crumble topping by sieving the flour into a large bowl. Add in the brown sugar and the butter and run the butter into the flour and sugar mixture with your fingertips until a fine consistency has been achieved. Add the flaxseed at this stage also.

Divide half crumble into the prepared tin and press down firmly with a potato masher. Pour the fruit mixture on top of this and top with the remaining crumble, again pressing down firmly.

Transfer to the preheated oven and bake for approximately 30-35 until the crumble topping is golden brown.

Allow to cool completely and cut into bars.

Orange & Chocolate Chip Loaf
I use a combination of dark and milk chocolate chips for this cake but feel free to select your favourite if this suits you better!

7oz/200g butter, softened
7oz/200g caster sugar
Zest of 1 orange
3 eggs
7oz/200g self-raising flour
3oz/75g chocolate chips

Juice of 1 orange
2oz/50g dark chocolate-melted
2oz/50g white chocolate-melted

Preheat the oven to 180C/350F/Gas Mark 4.
Grease and line 2lb/900g loaf tin with parchment paper.
Place the butter, sugar and orange zest into the electric mixer and beat for 3-4 minutes until it has a pale creamy consistency. Whisk in the eggs and then sift in the flour and beat for another 2-3 minutes. At this stage beat in the chocolate chips until combined

Transfer into the prepared cake tin and bake in the oven for 45-50 minutes or until a skewer inserted in the centre comes out clean. I normally reduce the heat to 150C/300F/Gas Mark 2 after the first 20-25 minutes of the cooking time to allow for even baking. Once the cake comes out of the oven, pour the juice of the orange on top of the cake and then after 10 minutes, carefully remove from the tin.
Allow to cool on a wire rack.

Once the cake is cool drizzle it, in your preferred pattern, with the dark and white chocolate to create somewhat of a marbled effect on the top of the cake.

Vanilla Cream Hearts
These are a deliciously tasty option to include in you loved one’s lunchbox for Valentine ’s Day or to serve after dinner
4oz/110g granulated sugar
4oz/110g butter
1 large free range egg
½ teaspoon vanilla extract
8oz/225g plain flour

Preheat the oven to 200C/400F/Gas Mark 6

Cream the butter, vanilla extract and the sugar together until very pale and fluffy
Mix in the egg and incorporate the flour until the mixture all comes together just like a pastry.
Knead on a lightly floured work surface for a moment or two. Wrap the mixture tightly in cling film and refrigerate for at least 2 hours until quite cold and firm.

After refrigeration, roll out the pastry on a well floured work surface. Be careful because it could stick at this stage so keep an eye on this and continue to keep it moving on the surface.
Roll the pastry out to a 10mm thickness and using a heart shaped scone cutter cut out the biscuits. (Use whatever shapes you like)

Transfer the biscuits to a greased baking tray and refrigerate again for one hour. This prevents them from spreading during the cooking process so it means they will keep their shape better.

After being in the fridge again bake in the hot oven for 10-12 minutes or until just golden brown. You need to keep an eye on them at this stage as ovens vary greatly.

Remove the biscuits from the oven and allow to cool on the tray.

Butter Icing:
3oz/75g softened butter
6oz/175g icing sugar
½ teaspoon vanilla extract
A little boiling water

Cream the icing sugar, vanilla extract and butter together in a large mixing bowl, using a little boiling water to soften if necessary.
Sandwich the biscuits together with the icing

Dust half the biscuits with icing sugar or half dip the biscuits in melted chocolate.

Summer Berry Pavlova Cake

I think pavlova is an eternally popular dessert and is always a great success when it is served. Also for those that are calorie conscious it does have a considerably lower quantity of fat than other desserts (you might need to go easy on the cream though!)

5 large egg whites
10oz/300g caster sugar
½ teaspoon of cornflour
½ teaspoon of vinegar
½ teaspoon of vanilla extract

To garnish:
Freshly whipped cream
Summer berries
Grated chocolate
Fresh mint sprigs

Preheat the oven to 130C/250F/Gas Mark ½
Choose a large spotlessly clean mixing bowl.
Put the egg whites into the mixing bowl and beat them vigorously until they are stiffly beaten. If you were to turn the bowl upside down the eggs would not come out of the bowl and this is a good indication of the different stages that can be achieved. Be careful if case they do come out of the bowl!!

Reduce the speed of the mixer and add the sugar bit by bit until it is all incorporated. It is important to beat well between each addition of sugar.

At this stage you need to turn off the mixer and add in the vanilla extract, cornflour and vinegar and then return the mixer to full speed for 50-60 seconds.

Using a piping bag pipe the meringue mixture into 3 large discs (approximately 8 inch/20cm wide) onto a baking tray lined with parchment paper. When piping the discs I normally pipe a ring of meringue rosettes around the edge for decorative effect but you can be as innovative as you like. Place in the oven and after 15 minutes reduce the heat to 110C/225F/Gas Mark ¼ for a further 55-60 minutes or until the edge of the meringue feels crisp to the touch but the centre will still be quite soft.
Allow to cool completely (preferably overnight) and then decorate the cake filling the layers with fresh fruit and cream. Finish off with lot of fresh fruit, grated chocolate and mint sprigs on the top.

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