Three cheese mac and cheese

Credit and permission to share: Pasta Garofalo

Mac and cheese seems to be a quite recent (and extremely popular), or an American import to me.  I remember we made pasta in cheese sauce with variations at work but it was never as cool as ‘Mac and Cheese’.  Mam made pasta shells in cheese sauce which is basically Mac & Cheese but for some reason calling it Mac & Cheese pimps it up and everyone listens.  She would also laugh that adding ‘3 cheese made it posh’.    

Anyway, it gives me immense pleasure to share this recipe from a wickedly cool brand I can’t wait to tell Tamara about (she will tell me I should have asked for her recipe instead) but we already have two which is my feeble defence. 

I love Italy, I have not been anywhere near as much as I should and have promised to go more. 

You will need:

An elevated macaroni and cheese using high quality ingredients. Pure simplicity and no oven needed!

Preparation Time 15 minutes

Portions 4-5

Difficulty Low

Ingredients

• 400g Garofalo Macaroni

• 200g Carron Lodge Dambuster Vintage Cheddar, coarsely grated

• 200g Carron Lodge Buffalo Cheddar, coarsely grated

• 100g Carron Lodge Parmesan, finely grated

• 70ml Extra Virgin Olive Oil

• 100g Rindless bacon cut into lardons

• 2 Garlic cloves, finely chopped

• 120ml Dry white wine

• 2 tsp Dijon mustard

• 2 tsp Fresh thyme, plus extra to serve

• 600ml Pouring cream

• 100g Crème fraiche

• 1 tsp Smoked paprika

• 80g Coarse breadcrumbs

• Finely grated rind of ½ lemon, plus extra to serve

Preparation

 - Cook pasta in a large saucepan of well-salted boiling water for 7 minutes, until not quite al dente. Drain, reserving 2 tbsp cooking water, and return both to pan.

 - Mix breadcrumbs, lemon rind, 40ml of olive oil and half the Carron Lodge parmesan in a bowl and season. Add the mix to a small pan and fry until golden brown. Set aside once cooked.

 - While the pasta cooks, heat the rest of the oil in a frying pan over a medium-high heat, add bacon strips and fry until crisp.

 - Add garlic, stir until fragrant, then add wine and simmer until reduced by half

 - Stir in mustard and thyme, then add mixture to pasta and stir to combine.

 - Add cream, Carron Lodge Dambuster and Buffalo cheddar, crème fraîche, paprika and the remaining parmesan, season, mix well, then transfer back to the stove top and cook over medium heat until the cheese is melted through.

 - Scatter the breadcrumbs, any extra thyme and lemon rind over the pasta, serve hot.

The best coronation chicken

Credit and permission to share: Delicious Magazine

My first experience of coronation chicken (not just mayo with curry powder in it) was on the south bank of the River Thames, London.  I had just had an interview that would change my life.  A few years ago I had a Tweet published in Delicious Magazine (I think it was to do with smell or crisps or maybe that was the smell). 

Anyway, any recipe that has a ‘jazz up’ option is ok in my book so make this recipe immediately.

Portion size: Serves 8

Hands-on time 45 min, oven time 1 hour 15 min

Difficulty: easy

Your will need:

Our easy coronation chicken recipe pays homage to a true retro classic: the recipe was first prepared for the coronation of Queen Elizabeth II in 1953.

We’ve stuck fairly closely to the traditional version but have added a few modern twists to create the best coronation chicken recipe.

Make a homemade mayo. Taking the time to make a homemade mayonnaise lifts the sauce.

The shop-bought stuff has more of a tang, which can overpower the other flavours. It takes a little more effort to make but pays dividends in the final dish.

Add greek yogurt. Coronation chicken should be creamy but not too heavy. In the original recipe, Constance Spry and Rosemary Hume mixed cream into the mayo to loosen it. We’ve used greek yogurt instead, which adds the creamy texture and flavour that cream would bring, but has a slightly lighter taste and fewer calories (but we’re not saying this is a healthy-eating dish!).

Try mixing in mango chutney. The original recipe calls for apricot purée, but mango chutney brings a delicate, fruity sweetness with a touch more piquant spice. The chunks of mango also add texture to the sauce.

Chicken get a glow-up. We roasted, rather than poached, the chicken, which is easier to do and adds that roasted flavour to the meat. We also made a curried butter to rub under the skin of the bird before roasting to add more flavour to the meat and keep it moist. Feel free to add your own twist (see Tips below for ideas).

Transform your coronation chicken into a light lunch or dinner with our coronation chicken salad recipe.

Ingredients

50g butter, softened

2 tsp medium curry powder

Bunch fresh coriander, chopped

2kg free-range chicken

2 lemons, halved, plus extra wedges to serve

2 handfuls watercress to serve

For the curried mayonnaise

4 medium free-range egg yolks

1½ tbsp white wine vinegar

100ml rapeseed oil

300ml light olive oil

4 tsp mild curry powder

140g mango chutney

¼ tsp cayenne pepper

1 tsp tomato purée

Juice 1/2 lemon, plus extra if needed

200g full-fat greek yogurt

Method

Heat the oven to 200°C/180°C fan/gas 6. Mix the butter with the curry powder and a quarter of the chopped coriander. Season well. Ease your fingers under the breast skin of the chicken to loosen it. Work the butter under the skin, then put the chicken in a large roasting tin.

Squeeze the lemons over the chicken and put the squeezed halves in the cavity. Sprinkle with sea salt and freshly ground black pepper, then roast for 1 hour 10-15 minutes until the chicken is cooked through (the juices should run clear when you push a skewer into the thickest part of the thigh) and the skin is crisp. Set aside to cool.

Meanwhile, make the curried mayonnaise. Put the egg yolks and vinegar into a medium mixing bowl. Using an electric hand mixer, slowly beat in the oils on a medium speed until the oil and eggs emulsify. Once you’ve added all the oil and have a thick, glossy mayo, stir in the curry powder, mango chutney, cayenne, tomato purée, lemon juice and yogurt. Taste and season.

When the chicken is cool enough to handle, shred the meat from the carcass (don’t forget the oysters on the back where the thigh meets the body) and put in a mixing bowl. When it’s at room temperature, add the curried mayo and most of the remaining coriander, then mix. Taste; you may want to add a little more lemon and/or some pepper.

Put the chicken on a platter with the watercress. Garnish with lemon wedges and the remaining coriander leaves and serve straightaway. The coronation chicken and watercress are also great in a sandwich.

Quick wins and tips

Lightly whisk the leftover egg whites and freeze in a food bag for up to 3 months, labelled with the date and the number of eggs.

How to jazz up coronation chicken

Add fresh mango. Finely chop and stir in with the chicken and curried mayo (step 4).

Swap the chicken for 2kg turkey roasting joints. The curried mayo is also the ideal foil for any leftover meat.

For a lighter version, use a mix of half-fat crème fraîche and greek yogurt instead of mayo. It will still have a creamy finish.

Scatter over chopped toasted pistachios or almonds or fried onions for crunch and texture.

Make Ahead

Make up to a day ahead, cover and chill. Add the coriander just before serving. Any leftovers will keep in the fridge for 3-4 days.

To Drink

Off-dry rosé is surprisingly good with this.

https://www.deliciousmagazine.co.uk/recipes/the-best-coronation-chicken/

Cheese scones with cream cheese and fireflame chilli jam

Credit and permission to share: Single Variety Co.

Fess up alert…I have never been able to make a scone of any type that did not bounce like a cricket ball, but I can eat a scone of any type (certainly savoury ones). 

Mine often turn out hard which is probably down to over working, hot hands or whatever but I could eat my body weight in any scone straight out of the oven which or course we all know was illegal growing up… “Don’t eat that gorgeous smelling, straight out of oven item right now or… [insert the advice you were given]..”

Let me tell you, what I have not eaten straight out of the oven is not worth mentioning, and whilst you might get a burnt tongue, believe me, it’s worth it!!

So, it is with great pleasure to bring a recipe to you that not only solves all my worries listed above, but also brings together two of my favourite past times – heat, more heat, and scones… I appreciate that’s three. 

You will need:

MAKES 6

FOR THE SCONES:

230g self raising flour

Pinch sea salt

1 tsp smoked paprika

60g salted butter, fridge cold

50g cheese mix of your choice, we used mature cheddar and red Leicester

150ml milk

1 small free range egg, lightly whisked

TO SERVE:

Cream cheese

Fireflame Chilli Jam

OTHER STUFF:

6cm round cutter

Pastry brush

METHOD

1. Preheat the oven to 200C/180C fan/gas 6.

2. Sieve the flour into a large bowl and sprinkle in the salt and paprika. Cube the cold butter and add to the flour mix. Using the tips of your fingers, rub the butter into the flour to form a breadcrumb-like texture.

3. Finely grate your chosen cheese and add 30g into the flour mixture. Pour the milk into the bowl and using a knife, bring the mixture together.

4. Lightly flour a clean surface and briefly knead the mixture into a scraggy dough. Using a floured rolling pin, roll the dough out to approximately 5cm thick.

5. Using a floured cutter, press out the scones and place on a lined baking tray. Gather up the dough and repeat the process until all the dough is used - you should end up with approximately 6 scones.

6. Lightly brush the top of each scone with a little egg wash ensuring it doesn’t drip down the side as this can effect their rise. Sprinkle each scone with a little of the remaining cheese and place in the oven to bake for 12 - 15 minutes until golden brown.

7. Once baked, place the scones on a wire rack to cool for at least 10 minutes. To serve, split open the warm scones and spread with cream cheese. Top with a generous dollop of our Fireflame Chilli Jam and devour!

   
   

Cook's Notes:

• Scones are best enjoyed fresh and baked as required but if you want to make a large batch the recipe ingredients can be simply doubled with the exception of the egg wash - you should have plenty with one egg.

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