MARY BERRY'S CHRISTMAS CHUTNEY RECIPE - BBC GOOD FOOD
A perfect match for cheese and cold meats, and delicious in turkey sandwiches
Provided by Mary Berry
Categories Condiment
Total Time 2 hours 30 minutes
Yield Makes about 2.5kg/6lb
Number Of Ingredients 10
Steps:
- Peel the tomatoes - prick them with a sharp knife, place in a bowl and cover with boiling water. Leave for a few seconds then drain and cover with cold water. The skins will now come away easily.
- Chop the tomatoes and aubergine and seed and chop the peppers. Put in a large heavy-based pan with the onions and garlic and bring to the boil. Cover with a lid, lower the heat and gently simmer for about one hour, stirring occasionally, until tender.
- Tip the sugar, vinegar, salt, coriander, paprika and cayenne into the pan and bring to the boil over a medium heat, stirring, until the sugar has dissolved. Continue to boil for 30 minutes or so, until the mixture achieves a chunky chutney consistency and the surplus watery liquid has evaporated. Take care towards the end of the cooking time to continue stirring so that the chutney doesn't catch on the bottom of the pan.
- Ladle the chutney into sterilised or dishwasher-clean jars (Kilner jars are ideal) and top with paper jam covers. Seal the jars while still hot. Leave to mature for at least a month in a cool dark place.
MARY BERRY'S GINGERBREAD CAKE - BBC GOOD FOOD
Rich, dark moist cake that keeps well. Great with a cuppa, or serve it hot with ice cream or custard for a lush sponge pudding!
Provided by puddingnpie
Total Time 1 hours 30 minutes
Yield Serves 15
Steps:
- This mix makes enough to fill 2 x standard 7inch Victoria sandwitch tins or 1 x 10inch diameter tin. Grease and base line your tin(s) with baking paper; preheat the oven to 160C/325F/Gas 3.
- Gently heat the margarine, sugar and treacle together in a pan, stirring until smooth. Allow to cool a little.
- In a large mixing bowl, stir together the flour and ground spices. Pour in the treacle mix and stir thoroughly to combine. Mince the stem ginger finely and stir with the eggs into the mix.
- Warm the milk gently in a saucepan, stirring gently to avoid it burning at the base of the pan. Add the bicarb of soda and let it foam a little. Stir into the gingerbread mixture until well blended.
- Pour into the prepared tin(s).
- Baking time: for 2x 7 inch cakes is 25-30mins (bake both together). For 1x 10inch cake bake for approx 1 hour or until a skewer inserted into the centre of the cake comes out clean.
- This cake keeps really well in an airtight tin, and actually improves over the first 2-3 days. Enjoy!
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VERY POSH FISHCAKES RECIPE | BBC2 MARY BERRY EVERYDAY
From thehappyfoodie.co.uk
Cook time: 40 minutes plus cooling
1. Preheat the oven 200°C/180°C fan/Gas 6.
2. Cook the potatoes in boiling salted water for about 15 minutes or until tender, then drain and mash well before setting aside to cool.
3. To cook the haddock, arrange the fillets, skin side up, on a sheet of foil and fold over the fish to make a parcel. Place on a baking tray and bake in the oven for about 15 minutes or until just cooked. Open the foil and peel the skin from each of the fillets, then set aside in the tin to cool in the juices. Leave the oven switched on and place a baking sheet inside to get very hot.
4. When the fish is cold, remove from the tin (reserving the juices) and flake large pieces into a bowl (see tip). Add the mash, mix gently to combine and season with salt and pepper. Chill in the fridge while you make the sauce.
5. Melt the 15g (½oz) of butter in a small saucepan, add the 15g (½oz) of flour and whisk over a medium heat for 2–3 minutes until smooth. Heat the milk in a separate pan, then gradually whisk into the butter and flour roux until you have a thick smooth sauce. Add the mustard, lemon juice, Parmesan and parsley, along with 2 tablespoons of the reserved fish cooking juices. Tip into a bowl and leave to cool for 15 minutes.
6. Divide the fish mixture into quarters and shape into four even-sized balls. Using your thumbs, make a deep well in the centre of each ball and spoon in thick cooled sauce until it comes to within 1cm (½in) of the top. Push some of the fish mixture on top so the cheese sauce is encased within the ball, then place on a board and press down a little to flatten into a fishcake (see tips).
7. Beat the egg for the coating in a shallow bowl, sprinkle the flour on to a plate and add the breadcrumbs to another plate. Coat each fishcake all over, first in the flour, then in the egg and finally the breadcrumbs, pressing the breadcrumbs in well and up the sides to ensure the fishcake is fully covered. Set aside on a plate until ready to cook.
8. Heat the oil and butter in a large frying pan, add the fishcakes and carefully fry over a medium heat for 2–3 minutes on each side until golden all over. Transfer to the hot baking sheet and slide into the oven to cook for 15 minutes or until piping hot inside
9. Serve hot with the lemon wedges.
PREPARE AHEAD: Can be made the day before. Pan-fry up to 8 hours ahead and cook in the oven (preheated as in step 1) for 30 minutes to serve.
FREEZE: Freezes well uncooked.
MARY’S EVERYDAY TIPS: Try to keep the fish in fairly chunky flakes, so the fishcakes have a good texture.
Panko breadcrumbs are my favourite as they stay crisp during cooking and give a lovely texture. Different brands vary in coarseness, however, and it’s best to use very fine breadcrumbs for this recipe. If yours are coarse, place in a resealable freezer bag and bash with a rolling pin to make them finer.
You may prefer to shape the fishcakes using wet hands – this makes it easier to handle the mash. It can be tricky to re-shape the balls once they are filled with sauce, hence not filling them quite to the top.
If you have any of the fondant sauce left over, warm through in a small milk pan and serve on the side.
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