If you aren’t thinking about Christmas yet, why not? These seasonal supper ideas should be enough to get you inspired
BRILLIANT BLINIS
Hot smoked trout is delicious with sour cream and an array of herbs. Try topping blinis with flaked smoked trout, a dollop of sour cream and dill, and try adding caviar to give it a luxurious spin. For a lighter alternative combine smoked trout with low-fat crème fraîche and chopped chives.
CUMBRIAN BBQ PORK
Serves 6
Courtesy of chef Peter Sidwell at the recent Cumbria Food Festival
Ingredients
2.5kg/5lb belly of Cumbrian pork
2–3 tbsp olive oil
2 tbsp sea salt
2 onions
2 apples
1 star anise or 1 tsp five spice
2 tbsp maple syrup
2 tbsp ketchup
2 tbsp brown sauce
2 tbsp dark soy sauce
Method
Preheat the oven to 220C/Gas 7. Make around 10 cuts about 1cm deep in the meat skin to allow the flavour through, then dry skin using kitchen paper to help it form crackling. Drizzle the oil on to the pork and rub it into the skin until it’s shiny. Season well with sea salt flakes, opening up each cut to make sure the salt gets into the meat.
Chop the onions and apples into chunks and put them in a roasting
tray. Sit the pork on top,
skin-side up and cook for 20–30 mins until the skin starts to crisp up. Turn the oven down to 150C/Gas 2 and cook for 2–3 hours until the pork is tender.
While the meat is cooking, make the barbecue glaze. Crush the star anise, if using, with a pestle and mortar. Mix the star anise or Chinese five-spice powder with the maple syrup, ketchup, brown sauce and soy sauce.
When the pork is tender and the skin is crispy (after 2–3hours) brush it with the sauce, making sure it gets into the cuts in the skin.
Put the meat back in the oven for 20–30 minutes to allow the sauce to caramelise and become beautifully sweet and sticky.
When the meat is cooked, take it out of the oven, cover with a sheet of foil then place a tea towel over the top to keep it warm and allow it to rest it before carving (this is important). When you have set the table and got everything else ready for your meal, then – and only then – cut the pork into thick slices and chop the crackling into pieces.
Caramelized Onion & Cheddar Twice-Baked Soufflés
Serves 6
Ingredients
1 large British onion, sliced
1tbsp olive oil
1dsp sugar
40g/1oz butter
40g/10z plain flour
225ml/8floz milk
4 eggs, separated
175g/6oz cheddar cheese, grated
1 dsp grainy mustard
salt and fresh ground black pepper
Method
Preheat the oven to 180C/Gas 4. Lightly grease six 8cmx4cm deep ramekin dishes and line the bottoms with a circle of greaseproof paper. Gently cook the onion in oil for 10 mins until translucent, add sugar and turn up the heat to caramelize the onion. Set aside. Melt the butter, stir in the flour to make a smooth paste and cook for 1 min. Gradually stir in the milk, bring to the boil and then simmer for 1 min. Beat in one egg yolk at a time, then add 100g/6oz of cheese, mustard, salt & pepper.
Beat the egg whites until stiff and stir into the cheese mix. Divide the onions between the ramekin dishes and spoon the mix on top. Bake for 20 mins. Cool and then remove soufflés by running
a round-bladed knife around the dish edges. Place soufflés on a baking sheet and sprinkle over remaining cheese. Bake for 15 more mins until golden brown. Serve with watercress salad.
Chicken Liver Pate & Blackberry Chutney
Serves 6
Ingredients
250g/9oz chicken liver, chopped
1 tbsp olive oil
1 onion, chopped
25g/1 oz butter
2 garlic cloves, finely chopped
2 tbsp brandy
150ml/¼ pint chicken stock
salt & crushed black peppercorns
chutney
2 tbsp olive oil
2 large red onions, thinly sliced
50g/2 oz light muscovado sugar
3 tbsp cider vinegar
150g/5oz blackberries
Method
Saute onion in oil for 5 mins, add butter, garlic and liver. Fry for 3-4 mins, stirring, until liver is browned and pink in the centre. Add brandy, heat until bubbling, and flame with a lit taper. When the flames subside, stir in stock, salt and peppercorns. Cook for 3-4 mins until some of stock has evaporated. Cool, then blitz in a food processor until smooth. Put in a dish and chill for 3 hours. For the chutney, fry onion in oil for 10 mins, stir in sugar and fry for 5-10 mins, stirring until onion is caramelised. Add vinegar & blackberries, season and cook for 3 mins. Spoon into a dish, cover cool. To serve, spread pate on toasted ciabatta and top with watercress and chutney.
