SPICY APPLE,
PLUM AND CIDER CHUTNEY
Wendy Ferguson
6 Gala or Cox or Braeburn apples
4 Plums
50gm Sugar
50ml White wine vinegar
50ml Spiced cider Spice with cloves and black
peppercorns and half stick of cinnamon
Method
1. Boil cider with cloves,
black pepper and half stick
of cinnamon and allow to infuse.
2. Remove the stones from the plums and chop,
core and dice the apples.
3. Place fruit in a saucepan with sugar,
wine vinegar and spiced cider. Simmer for 15
minutes until the fruit is soft but not broken down and the sauce is sticky,
stirring occasionally.
4. Place in a clean jar to store or use as a sauce with pork.
Green Tomato Chutney
Wendy Ferguson
2lb. Green tomatoes
2 good size Onions
1lb Cooking apples Bramley if possible
4ozs.Raisins
3/4lb. Brown sugar
1 teaspn Ginger
1/4 teaspn white pepper
1pt.of spiced vinegar
Method
1. Slice the tomatoes, cooking apples and onions and
boil in the vinegar stirring occasionally until soft.
Use a heavy based pan preferably stainless steel.
2.Add all the other ingredients bring to boil and then simmer until it thickens
stirring occasionally.
3. Spoon into clean hot jars and seal. Keep for a
month until it is mature.
SPICY APPLE CHUTNEY
Wendy Ferguson
750gm Cox or Gala apples
1 large onion, peeled and finely chopped
250gm tomatoes, chopped
50gm sultanas
Half teaspn salt
Half teaspn white pepper
Half teaspn grd. ginger
425ml malt or cider vinegar
175gm granulated sugar
Method
1. Peel, core and chop the
apples, then place them in a heavy based stainless
steel saucepan with the onion, tomatoes,
sultanas, salt,
pepper, ginger and 350ml of the vinegar.
2. Simmer over a low heat stirring occasionally,
until the mixture is soft about 1hr.
3. Add the remaining vinegar with the sugar and simmer
for 20-25 minutes, stirring occasionally,
until the sugar has dissolved and the mixture thickened.
4. Spoon into clean hot jars and seal.
Leave to mature for at least a month before opening .
RHUBARB CHUTNEY
Wendy Ferguson
1kg Rhubarb sliced
2 large White onions chopped
225gm Sultanas
225gm Demerara sugar
10 Whole tomatoes quartered
600ml of Malt vinegar
Method
1. Gently fry the tomatoes over a medium heat until
soft.
2. Add the rhubarb,onions and sultanas and slowly
bring to the boil stirring occasionally.
3. Add the sugar and simmer until it dissolves,then pour in the vinegar stirring
constantly.The chutney will start to thicken.
4. Spoon into clean hot jars and store for a month for
mature flavour.
The chutney will keep for several months and ideal with cheese
FRUITY FLAPJACKS
Jill Nursey
Line a 7"x7"tin with foil, or a swiss roll tin if you
are going to use double the recipe.
In a large saucepan melt together 6oz. margarine,
4oz.sugar and 2 tablespoons of golden syrup.
Stir in a handful of raisins and 12oz.of rolled oats.
Mix well and press the mixture into the prepared tin.
Bake for 30-35minutes at Gas mark 3 or 160c
or 140c for a fan oven (you may need longer if you use double quantity)
until golden brown.
Allow to cool slightly but cut into squares while still warm.
TEA BREAD
Wendy Ferguson
1lb.Mixed Dried Fruit
Half Pint Strong Cold Tea
8 ozs. S.R. Flour
4 ozs. Soft Brown Sugar
1 Egg
Half Teaspoon Mixed Spice
Put dried fruit into a large bowl. Pour in
cold tea, stir and leave to soak overnight
(If in a hurry use hot tea and soak for an hour).
Preheat oven 160c if van oven or 180c/350f. Add
sieved flour, soft brown sugar,
well beaten egg and mixed spice. Stir well
together and place in a lined 2lb.Loaf tin. Bake for
1hour or till bread is dark and firm
to touch.
The loaf will freeze.
Serve sliced with Butter
Chocolate Fridge Cake
Wendy Ferguson
8 ozs. Digestive biscuits
5 ozs. Dark chocolate and 5 ozs.
Milk chocolate
4 ozs. Unsalted butter
5 ozs. Syrup
4 ozs. Dried apricots chopped
3 ozs. Raisins
2 ozs. Chopped nuts (optional)
Line a 8" shallow tin or dish with cling film so that some film hangs over the
sides.
Crush the biscuits in a polythene bag leaving some in medium pieces.
Melt the chocolate, butter and syrup in a bowl over a
pan of simmering water. Stir occasionally until
all melted together.
Remove from the heat add the biscuits and fruit etc.,
mix well together. Spoon into the
container and level the surface.
Refrigerate for 2-3 hours. Turn out and cut into
12 pieces.
Chocolate Orange Pots
(Serves 6 People)
Wendy Ferguson
400 gms Plain chocolate
4 tablespoons
Clear honey
3 tablespoons
Fresh orange juice or orange liqueur
500ml Whipping cream
To decorate
1 Chocolate flake crumbled
Finely grated orange zest
Break the chocolate into small squares and place in a bowl with honey and orange
juice or liqueur. Place the bowl over a pan of
simmering water and heat gently, stirring until the
chocolate melts and becomes smooth and glossy.
Remove from the heat and allow to cool for approx. 30
mins.
Whisk the cream until it forms soft peaks then, using
a metal spoon, fold carefully into the chocolate
mixture. Make sure you do not beat it as this
will knock out all the air bubbles.
Divide the mixture between 6 glasses or cups and chill for 2 hours before
serving and decorate with a little crumbled flake and a few curls of orange zest
Lemon Cake
Wendy Ferguson
4ozs.Margarine
6ozs.Castor Sugar
2 Eggs
7ozs.Self raising Flour
Rind of 1 Lemon
1-2 tablespoons of Milk
8inch Round cake tin
Topping
Half a cup of Granulated Sugar plus the juice of 1 Lemon mixed together
Spoon onto the top of cake whilst still warm
Method
Cream marg. and sugar together,
add beaten eggs together with sieved flour.
Mix well adding milk slowly till until a dropping consistency.
Bake in a moderate oven e.g.160c or 140c in a Fan oven for 3/4hrs.
or until cooked.
Put topping on whilst still warm.
GINGERBREAD CAKE
Wendy Ferguson
2 cups plain flour (teacup size)
1 cup granulated sugar (teacup size)
4 oz margarine
1 egg
2 teaspoons ground ginger
1 teaspoon bicarbonate of soda
2 tablespoons black treacle
8 inch square tin
Method
Cream margarine and sugar together and add beaten egg. Add flour,
ginger and
bicarbonate of soda. Mix all together.
Put treacle in a teacup and fill with boiling hot water,
stir well and add to the
creamed mixture stirring well. Pour into a lined tin.
Bake at 180C or if using a fan oven 160C for 1 hour or until cooked
DATE LOAF
Wendy Ferguson
8 oz stoned dates, chopped
1 teaspoon bicarbonate of soda
150 ml boiling water
8 oz flour
1 teaspoon salt
1 oz margarine
3 oz caster sugar
1 oz margarine
3 oz caster sugar
3 tablespoons golden syrup
1 egg ,beaten
2 lb. Loaf
Tin
Method
Put dates in a bowl and stir in the bicarbonate of soda and boiling water.
Leave
to soak until required.
Cream margarine, sugar and syrup together.
Beat the egg into the creamed mixture
the add the sifted flour and salt. Add the date mixture and mix well.
Pour the mixture into a 2 lb loaf tin which has been greased or preferably lined
with greaseproof or tin liner. Bake in a preheated oven 150C if using a fan oven
bake at 130C for 1 hour and test to see if cooked in the middle with a skewer if
not cook for a further 10-15 minutes.
BarBeQued Bananas
Ian Roberts
6 Bananas
2 tblsp rum/brandy
2 tblsp orange juice
4 tblsp soft brown sugar
½ tsp mixed spice
3 ozs butter
Method
Peel bananas and put each one in tin foil.
Mix remaining ingredients together and share between bananas
Place on BBQ for about 20 minutes
Enjoy!
Recipe for the Denman Tea Bread served at
the AGM
Lois Roberts
This recipe makes 3 x 1lb loaves
750g (1 1/2lb ) mixed fruit
400ml cold tea (2/3 tea bags)
450g ( 1 lb) self raising flour
60g (2oz) ground almonds
4 fl oz milk (approx)
1/2 teasp bicarb
1/2 teasp mixed spice
180g (6 oz) sugar
2 eggs, lightly beaten
Method
1. Soak the fruit overnight in the tea
2. Grease loaf tins & line with greaseproof (or use ready made liners)
3. Mix flour, sugar, spice & almonds
4. Add fruit, eggs, tea & enough milk for a dropping consistency
5. Divide equally into 3 tins
6. Cook at 160*C for about 50 minutes
Recipe for a Coarse Liver Pate
John Beales
2 rashers of bacon cut into small pieces
1 onion finely chopped
2-3 cloves of garlic, crushed or very finely chopped
50g butter
500g of chicken or pigs liver (or a mixture of both). Trim out any sinew and cut
the liver into small pieces to allow it to cook quicker.
2 heaped tablespoons of freshly chopped parsley
2-3 tablespoons of port or sherry
Salt and Pepper
Fry off the pieces of bacon in a dry pan for 1-2 minutes keeping the pieces
separate as much as possible.
Add the onion, garlic and butter and gently fry for a few minutes until the
onion goes soft and translucent and just starting to take on a colour.
Add the livers and fry for about 7-10 minutes stirring occasionally. Try not to
overcook the liver, better slightly underdone than dried up. Its good idea to
cook it with a lid on the pan.
Remove from the heat and add salt and a generous amount of freshly ground black
pepper.
Add the sherry or port and the parsley. Give a good stir and transfer to a food
processor and give a few pulses to chop the mixture up. Don’t overdo it or the
pate will not be coarse.
Put the mixture into 3 ramekin dishes, cover with cling film and when cool it
will freeze for a couple of months or keep around 3 days in the fridge.
Of course for a dinner party it can be put in one large dish, then decorated on
the top with cranberries and a few bay leaves, and ’sealed’ with a thin layer of
clarified butter on top.