Yet another sunny weekend – it is such a pleasure to be able to plan a BBQ and almost be guaranteed a warm barmy evening to enjoy the last rays of the sun with a cool glass of wine, a few friends and the odd child running round the garden.
Of course it is so easy these days to nip to the supermarket and buy ready prepared meat for the barbie. However on days like this when I have a plan I prefer to buy meat from the butcher and prepare it myself. This is such a quick and simple marinade / sauce which has wonderful results.
2 tbs Clear Honey
1 tbs Soft Brown Sugar
1 Tbs Worcester Sauce
2 tbs Tomato Ketchup
1 teaspoon of mustard
dash of soy sauce
Combine all the ingredients in a small saucepan.
Heat very gently stirring regularly till everything has become smooth, blended and there are no sugar granules left.
Take of the heat, allow to cool slightly then pour over the meat. If you have enough put some in a small jug to serve separately on the table (I sometimes do double amounts and then split it)
Leave the meat in a covered bowl or plastic bag in the fridge to marinate.
Take the meat from the fridge a little ahead of cooking and when the coals are ready lay the meat over the BBQ and pour any residual sauce over the top, cook depending on meat and bring to the table.
Serve with the reserved jug to rapturous plaudits.
I have used this with chicken, beef steaks, pork ribs, kebab meat or vegetables marinaded before being skewered.
A very versatile quick sauce; add more honey for a really sticky marinade, add a chopped chilli or extra mustard for hot tangy sauce. Or add some sweet chilli sauce and a touch of coconut milk (once taken off the heat) for a more oriental flavour.
I also now use this as the basic for a smoky stir fry sauce, again adding touches depending on mood.
Give it a try and let me hear your adaptations.
There must be so many differing recipes for this cake but a friend of mine brought her version in for her birthday cake and it was so light and full of fruit that I nagged her for the recipe.
A very popular cake to serve instead of a pudding, which does not last very long in our house nor for that matter did it last in the staffroom on my friend’s birthday. I am sure an airtight tin and a good hiding place might help.
Ingredients – I will give rough measurements with this
225 g plain flour
1 teaspoon of cinnamon
1 1/2 teaspoons of baking powder
110 g butter
225g of peeled, cored and finely chopped apples – I used a bit more and they were not that finely chopped
juice of 1/2 a lemon in a bowl of water
110g unrefined granulated sugar
75g currants or raisins
2 large eggs
I am suppose to use a loose bottom cake tin but as I don’t have one I used my Christmas square tin and greased it really well.
I like to prepare my ingredients before I start, so I chopped all my apples into chunks and left them in a bowl of water into which I had squeezed the lemon.
Mix the flour, baking powder and cinnamon together.
Add the butter and rub it in as if you were making crumble
Stir in the sugar followed by the dried fruit then the apples
Beat the eggs really well so they give the cake the light airy feel that was so good.
Now it is time to mix the eggs into the mixture. With a large spoon stir the mixture well so that it now resembles a dough, clingy and thick. Make sure you get to the very bottom of the bowl and mix all the dry ingredients in well.
Turn the mixture into the tin and smooth the top out. Sprinkle with more sugar before covering lightly with greaseproof paper.
Cook the cake in a low heat oven 160C (325F) for about an 1 1/4 hours if the top is not completely golden remove the greaseproof paper and finish off for about 10 mins.
Remove from the oven and leave for about 10 minutes before turning out.
Serve with a dollop of Devon Clotted Cream if you can get it or double cream goes wonderfully with this. My boys quite like ice-cream especially if I serve it still warm.
Enjoy this and let me know what you think.
I was at a friends house and we had this flapjack. One piece led to another with us all commenting how delicious it was. She was eventually persuaded to divulge the family recipe and although mine was slightly different it went down as well and did not last long in our house.
1lb Oats mixture with nuts and sultanas (I used a mix of 70% jumbo and porridge oats; with dried cranberries and apricots rather than nuts)
1/2lb butter or margarine
1/2lb Muscovado Sugar (I actually used a bit less as I am not keen on very sweet things)
4 tablespoons Golden Syrup
2 heaped teaspoons of Baking Powder
2 heaped teaspoons of Dry Ground Ginger
Melt the butter gently, adding the golden syrup and sugar allow to cool slightly
Mix all the dry ingredient together.
Add the dry mix to the butter and mix well so that all the oats and fruit are well coated.
Lay the mix in a buttered tin or on grease proof paper and put in a pre-heated oven at
for 25 minutes
When the flapjack turns a golden brown but is still soft to the touch (beware sugar content is really hot) take it from the oven and allow to cool. It will harden once cooled. Score the portion sizes out and once cooled leave in the fridge before cutting it up.
We like our flapjack gooey and soft but if you cook it slightly longer it will cool much harder.
Enjoy and there are so many variations to this let me know what your family love best.