‘A good cook is like a sorceress who dispenses happiness’ – Elsa Schiaparelli
A couple of years ago, I released a section on our site called VH Eats, and as we are entering an ‘entertaining season’, I am re-publishing some of the recipes that we shared at that time. Some of them came from you and some of them are my personal favourites.
Below is an abridged version of what I wrote at the time and today the fascination still holds. I recently made dinner for 50 people, with a friend, and we had the best fun; it was a throwback to my pre-VH days and there is nothing greater than sharing, as I so often write in the newsletter. For sure, I could still entertain 50 people and buy it all in, but it isn’t the same. Read More…
This is a really easy pudding recipe to throw together and is ideal served with slow cooked meat, or simply on its own, with an egg on top.
2 lb potatoes
2 tablespoons of chicken fat (or butter)
4 tablespoons self-raising flour
Salt and pepper
Prepare and grate the potatoes. Drain them well to remove excess moisture. Add the fat/butter, beaten eggs, seasoning and the self-raising flour and mix well. Transfer to a greased oven dish and bake for between 45 minutes and an hour at 400f. It should be golden brown on top. Serve the pudding immediately.
Sweet and Sour Cabbage
1 oz butter (or margarine)
1 onion, grated
1 lb red cabbage, washed and finely sliced
1 cooking apple, peeled and chopped
Half teaspoon salt
1 teaspoon sugar (or to taste)
1 tablespoon vinegar (or to taste)
2 tablespoons water
Melt the fat in a pan and fry the onion gently. Add the cabbage, apple, salt, sugar, vinegar and water. Transfer to an oven dish, cover tightly and cook for one hour at 375f. Easy!
8 neck of lamb chops (or another cut if you prefer)
Half an onion, finely chopped
4 tablespoons Worcestshire sauce
4 tablespoons tomato ketchup
4 tablespoons vinegar (malt)
4 tablespoons soy sauce
Put the chops into a roasting dish. Mix all ingredients except lemon juice and brown sugar. Pour over the chops and mix well, ensuring the chops are covered both sides. Sprinkle with a little lemon juice and some brown sugar. Bake in the oven at 375f for approximately 90 minutes; the chops must be turned and basted every 15-20 minutes so that the sauce sticks to the chops. If the juice becomes too greasy, then pour some away.
Over the years I have experimented with many different chocolate roulade recipes, this one works every time – Gill.
5 large eggs, separated
175 grams caster sugar
175 grams good dark chocolate, broken into pieces
3 tablespoons cold water
50 grams grated chocolate.
250 ml double cream, chilled
1 tablespoon icing sugar
Dash of vanilla
Grease a baking tray and cover it with greased cooking paper. Beat egg yolks and gradually beat in the sugar, continuing to beat until it is pale and fluffy. Place the chocolate pieces in a bowl, set over simmering water and stir until the chocolate melts. Cool a little, then stir the chocolate into the yolk mixture.
Whisk the egg whites until they form soft peaks and fold into the yolk mixture. Spread the mixture evenly onto the prepared baking tray, leaving an inch margin all round. Place in a pre-heated oven (180c/350f) and bake for ten minutes. Then reduce heat to 150c/300f and bake for five minutes longer. Remove from the oven and cover the top with a cloth which has been wrung out in cold water. Cool, then place in the fridge for an hour.
Remove the cloth and loosen the cooking paper from the baking tray. Dust a large sheet of waxed paper with grated chocolate, turn the roulade out onto the chocolate and carefully peel the cooking paper.
Whip cream with the icing sugar and vanilla and spread half the cream on the roulade. Roll up like a Swiss roll, using the waxed paper to help, onto a serving platter. Decorate with the remaining cream.
The sweets trolley at The Connaught used to include many childhood favourites with adult touches, such as creamed rice with apricot Kirsch sauce. I doubt whether this is still on the menu, but the recipe lives on: Read More…