RECEIPE RECIPES

Name: Parkin
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: Makes 16 squares
Cuisine: English
Ingredients: 200g butter, plus extra for greasing; 1 large egg; 4 tbsp milk; 200g golden syrup; 85g treacle; 85g light soft brown sugar; 100g medium oatmeal; 250g self-raising flour; 1 tbsp ground ginger

PARKIN RECIPE - BBC GOOD FOOD

Parkin recipe - BBC Good Food image

Parkin is a traditional ginger cake from Northern England flavoured with syrupy molasses, oatmeal and warm spices. A lovely teatime treat!

Provided by Sarah Cook

Categories Afternoon tea, Dessert

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield Makes 16 squares

Number Of Ingredients 9

Ingredients

200g butter, plus extra for greasing
1 large egg
4 tbsp milk
200g golden syrup
85g treacle
85g light soft brown sugar
100g medium oatmeal
250g self-raising flour
1 tbsp ground ginger

Steps:

Heat oven to 160C/140C fan/gas 3. Butter a deep 22cm square cake tin and line with baking parchment. Beat the egg and milk together with a fork.
Gently melt the syrup, treacle, sugar and butter together in a large pan until the sugar has dissolved. Remove from the heat. Mix together the oatmeal, flour and ginger and stir into the syrup mixture, followed by the egg and milk.
Pour the mixture into the tin and bake for 50 mins – 1 hr until the cake feels firm and a little crusty on top. Cool in the tin then wrap in more parchment and foil. Keep for up to five days before eating if you can – it’ll become softer and stickier the longer you leave it, up to two weeks.

Nutrition Facts : Calories 248 calories, FatContent 11.4 grams fat, SaturatedFatContent 6.7 grams saturated fat, CarbohydrateContent 33.3 grams carbohydrates, SugarContent 18.5 grams sugar, FiberContent 0.9 grams fiber, ProteinContent 3 grams protein, SodiumContent 0.5 milligram of sodium

SOUS VIDE MEDIUM-RARE STEAK - RECIPES.ANOVACULINARY.COM

Sous Vide Medium-Rare Steak - recipes.anovaculinary.com image

Why cook sous vide? The results are obvious. Take these two tenderloin steaks, for example. They’ve both been cooked to 130ºF (medium-rare), but they look strikingly different. The steak on the left has been cooked using the Anova Precision Cooker and then quickly seared before serving. The steak on the right was seared on the stove-top and finished in a hot oven. The steak cooked sous vide has a few distinct advantages: First, it is medium rare almost completely from edge-to-edge. (There is a small, millimeter-thick browned edge that results from searing the steak to finish.) The steak cooked using the traditional method is medium-rare in the center, but has a thick, overcooked band around the edges. Second, the muscle fibers in the sous vide steak are smooth and still full of delicious, beefy juice. The steak on the right has contracted and lost some of its moisture. The grain is more fully defined and less tender. Third, if you're cooking a steak with a defined fat cap (like a ribeye or strip steak), you'll definitely want to choose the sous vide option — the fat on a sous vide steak is tender and flavorful, while the fat on a traditionally cooked steak is tough and gristly. Which would you rather eat?

Provided by Kate Itrich-Williams

Total Time 02 hours 00 minutes

Prep Time 010 minutes

Yield Ingredients for 1

Number Of Ingredients 3

Ingredients

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Parkin is a traditional ginger cake from Northern England flavoured with syrupy molasses, oatmeal and warm spices. A lovely teatime treat!
From bbcgoodfood.com
Total Time 1 hours 15 minutes
Category Afternoon tea, Dessert
Cuisine English
Calories 248 calories per serving

Pour the mixture into the tin and bake for 50 mins – 1 hr until the cake feels firm and a little crusty on top. Cool in the tin then wrap in more parchment and foil. Keep for up to five days before eating if you can – it’ll become softer and stickier the longer you leave it, up to two weeks.

See details

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7. Place the tray in the oven, then turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour 20 minutes.
8. If you’re doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking.
9. Baste the chicken halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them from burning.
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