Here at Malones we are great believers in the art of home cooking. We have put together a few recipes using our fruit and veg that hopefully you will have fun making and even more enjoyment eating .
Jam Buns
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makes 12 buns
Ingredients you will need:
- 4oz soft baking margarine
- 4oz caster sugar
- 3 eggs
- 1/2 lbs self-raising flour
- your choice of Malones Jams (choose your favourite from: Strawberry, Raspberry, Blackcurrant, Gooseberry, Blackberry & Apple
Method:
- Whip the sugar and margarine together
- Add in the eggs and flour
- Mix well
- A large dessert spoon of mixture into each bun case
- Now a large teaspoon full of the Malone jam of choice. Why not make a few of each type of Jam?
- Finish the bun off with another desert spoon of mixture.
- Bake in a pre-heated oven at 200 degrees C for 20 minutes until golden
Why not serve hot with a spoon of ice-cream ? or for the traditionalists a large dob of fresh cream witha cup of tea.
Strawberry & Loganberry Tart
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INGREDIENTS
500 g Strawberries cut in half
100 g Loganberries
CREME PATISSIERE
350 ml Milk
4 Egg Yolks
100 g Caster Sugar
25 g Plain Flour
SWEET PASTRY
250 g Plain Flour
125 g Butter diced and softened
75 g Caster Sugar
METHOD
Sweet Pastry
Preheat the oven to 180°C/350°F/Gas Mark 4.
Sieve the flour into a bowl and add the butter and sugar.
Mix with your fingers until the mixture resembles breadcrumbs.
Slowly add in the beaten egg and stir until the pastry forms a ball (you may
need to add 5 or 10mls of water).
Place the pastry in the fridge for at least 30 minutes.
Take the pastry out of the fridge and roll it out until about 1/4 cm thick.
Line a 9 inch pastry tin pressing the pastry into the edges.
Place in a cool place for 30 minutes to prevent shrinkage.
Bake blind by lining with greaseproof paper and filling with dry lentils.
Bake in the preheated oven for 15 – 20 minutes, remove the greaseproof paper and
lentils and return to the oven for 2 minutes.
Take out of the oven, and set pastry aside while you prepare the filling.
Crème Patissiere
In a bowl, whisk the egg yolks with the sugar until light and creamy, then add in the flour.
Pour the milk into a saucepan and bring slowly to the boil at which point remove immediately from the heat.
At this point mix the vanilla extract into the milk and pour over the egg mixture, whisking all the time.
Return the mixture to the saucepan stirring all the time with a whisk over a low – medium
heat until it comes up to a gentle simmer.
Continue to simmer until it has thickened (approx 2 mins is normal).
If the mixture goes a little lumpy, remove from the heat and whisk well, alternatively
use a sieve or spoon to remove the lumps.
Remove the saucepan from the heat and pour into a bowl and cover to prevent a skin forming.
Once the Crème Patissiere has cooled pour over the pastry shell and carefully arrange
your strawberries to cover the entire tart.
Simply pour your loganberries into the center and you're done.
GOOSEBERRY & VANILLA PANNACOTTA
INGREDIENTS
1 lb Gooseberries
150 g Caster Sugar
0.5 Lemon juiced
1 Cinnamon Stick
VANILLA PANNACOTTA
250 ml Cream
50 g Sugar
1 Gelatine Leaf
0.5 Vanilla Pod or 2 drops of Vanilla Extract
METHOD
Gooseberry Compote
Wash and top the gooseberries, drain well.
Place the gooseberries, caster sugar and water in a medium saucepan.
Add the lemon juice and the cinnamon stick and bring the mixture to the boil.
Simmer for 10 minutes and then allow to cool down.
This is where you decide how much sugar to add as while the gooseberries may taste a bit sharp this will be a good counterpoint to the pannacotta, but you can add additional sugar if you wish.
Select 4 medium glasses of your choice and half fill them.
Make sure that a spoon will fit to the bottom of the glass!
Vanilla Pannacotta
Soak the leaf of gelatine in cold water for approx 10 minutes, ensuring that it is covered.
Place the vanilla,cream and sugar into a large saucepan and bring slowly to the boil.
Take off the heat and remove the vanilla pod.
Using a sieve strain the water off the gelatine leaf.
Give it a good shake to get rid of excess water and add it to the boiling cream.
Whisk continuously to make sure that the gelatine has broken down fully.
Divide the mixture between the glasses.
Pour the mixture quite slowly to stop the fruit from getting all mixed up and you will be
able to see the two definitive layers.
Leave in the fridge for at least 3 hours before serving.
BLACKBERRY & APPLE CRUMBLE
Ingredients
3 Bramley apples, quartered, cored and finely chopped
2 punnets (small baskets, or pints) blackberries
2 tablespoons balsamic vinegar
Small handful basil, chopped
5 heaping tablespoons sugar
4 heaping tablespoons flour
1/4 pound butter
Directions
Preheat the oven to 400 degrees F (200 degrees C or gas 6).
Put the fruit into the bowl with the balsamic vinegar, basil, and 2 tablespoons of sugar. Add a little more sugar if your blackberries are a bit sour. Mix and put aside to marinate.
Using your fingers, rub together the flour, butter, and the rest of the sugar (you can also do this in a food processor?just blitz until the mixture resembles fine breadcrumbs). I prefer to do this by hand as I like to end up with a nice rustic-looking crumble?with some bits bigger than others.
Put the fruit into an ovenproof serving dish or into individual dishes. Sprinkle the crumble mix over the fruit, making sure to pile more into the middle of the dish. Bake it in the oven for about 30 minutes, or until the middle of the crumble is evenly golden and the fruit has started to bubble up around the edges.
Victoria Sponge
INGREDIENTS
SPONGE
300 g Butter
300 g Caster Sugar
5 large Eggs
300 g Self Raising Flour
FILLING
2 tbsp Strawberry Jam
110 ml Cream whipped
Strawberries sliced
TOPPING
Icing Sugar
METHOD
Preheat the oven to 180°C/350°F/Gas Mark 4
Soften the butter and beat in a large mixing bowl with the sugar.
When this mixture is creamy and fluffy add in the eggs and the flour.
If you find the mixture is a little tight you can add a dessertspoon of milk to loosen it up.
Transfer to two 8inch/20cm sandwich tins.
Bake for 25-30 minute or until a skewer inserted in the centre comes out clean. Allow to cool.
Spread some of the strawberry jam on the both sponges.
Fill the centre of the cake with freshly whipped cream and sliced strawberries.
Dust with some icing sugar and decorate with some sliced
TRADITIONAL ROAST BEEF WITH ROAST POTATOES
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INGREDIENTS
1.5 kg Fresh Round Roast Beef
YORKSHIRE PUDDINGS
110 g Plain Flour
1 pinch Salt
225 ml Milk
Sunflower Oil - for muffin tray
GRAVY
50 g Plain Flour
600 ml Beef Stock
Fresh Thyme, Rosemary and Parsley - chopped
ROAST POTATOES
900 g Rooster Potatoes
Salt and Pepper
Olive Oil
HONEY GLAZED CARROTS AND PARSNIPS
4 large Carrots cut diagonally
25 g Butter
1 dessert spoon of Honey
0.5 Orange juiced
Salt and Pepper
METHOD
Preheat the oven to 200°C/400°F/Gas Mark 6.
Drizzle some oil into a large frying pan over a high heat, seal the beef on all sides then remove and place on a roasting tray.
Cover the entire tray with tin foil and place in a preheated oven and after 20 minutes reduce the heat to 160°C/325°F/Gas Mark 3.
Cook for 1½ hours.
In the meantime, prepare the batter for the Yorkshire puddings.
Sift the flour and salt into a large mixing bowl.
Add the eggs and milk and mix until a nice smooth batter is achieved.
When the beef is removed from the oven to rest, increase the oven temperature to 200°C/400°F/Gas Mark 6.
Put one dessertspoon of sunflower oil into each cup of a 12-cup muffin tray and heat in the oven until the oil is very hot and spitting.
Being very careful, remove the tray from the oven and divide the batter between the cups of hot oil.
Return to the oven for 20-25 minutes, ensuring the oven door is kept closing during the first ten minutes of cooking, and cook until the batter has
puffed up and become golden brown.
To make the gravy, remove the fat from the juices with a spoon then add the flour to the cooking juices in the roasting tin and stir over a direct
heat, reduce the liquid by half. Whisk in the beef stock and chopped herbs.
Cook over a high heat for 6-7 minutes to reduce again, then pour into a warmed sauce boat.
ROAST POTATOES
Peel the potatoes and cut into large chunks.
Place in a large saucepan and barely cover with water, parboil for 10 minutes until slightly tender then drain the potatoes and place on a
separate roasting tray.
Season with some salt and freshly ground black pepper and drizzle with some olive oil.
Place the potatoes into the oven at the same time as the Yorkshire puddings.
HONEY GLAZED CARROTS & PARSNIPS
Bring the carrots and parsnip to the boil in lightly salted water.
When the carrots & parsnips are cooked drain off the water and add the butter, orange juice, honey and seasoning.
Place on a gentle heat for a further moment or two until all of the glazed vegetables are piping hot.
