Newmarket and Ely Living Dec 2019 - Jan 2020
The fantastic festive issue is here, packed with local events, Christmas fun, delicious recipes, chef Michael Caines plus travel to Oman and advice on buying a new home.
The fantastic festive issue is here, packed with local events, Christmas fun, delicious recipes, chef Michael Caines plus travel to Oman and advice on buying a new home.
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THE HAIRY BIKERS<br />
Easy Eats<br />
The following recipes have been taken from Si <strong>and</strong> Dave’s<br />
new cookbook based around one-pot recipes. The hearty<br />
meals featured in their book are delicious <strong>and</strong> nutritious <strong>and</strong><br />
hopefully there will be no fighting about who will be doing the<br />
washing up. Just right for Christmas...<br />
Turkey <strong>and</strong> ham<br />
C hristmas Casserole<br />
This is a great way to use up any leftover<br />
turkey <strong>and</strong> ham at Christmas, or you can<br />
substitute chicken at any other time of<br />
year. The topping is made from stuffing<br />
ingredients <strong>and</strong> turns out beautifully crunchy<br />
<strong>and</strong> tasty - of course, many of us think the<br />
stuffing is the best part of Christmas dinner.<br />
A fab festive feast. Serves 4<br />
INGREDIENTS<br />
50g butter<br />
3 leeks, cut into rounds<br />
30g plain flour<br />
100ml white wine<br />
500ml chicken stock<br />
100ml double cream<br />
400g cooked turkey (or chicken), diced<br />
150g ham, diced<br />
2 tarragon sprigs, leaves finely chopped<br />
100g peas, defrosted<br />
6 cubes of frozen spinach, defrosted<br />
salt <strong>and</strong> black pepper<br />
Stuffing crust<br />
100g breadcrumbs<br />
1 small onion, grated<br />
100g chestnuts, grated<br />
50g dried cranberries, soaked in warm<br />
water (optional)<br />
2 tsp dried sage<br />
small bunch of parsley, finely chopped<br />
large knob of butter<br />
16 | www.newmarketliving.co.uk<br />
METHOD<br />
First make the filling. Heat the butter in a<br />
large flameproof casserole dish. When it<br />
has melted, add the leeks with plenty of<br />
seasoning <strong>and</strong> turn down the heat.<br />
Cover the dish with a lid <strong>and</strong> leave the leeks<br />
to cook gently until tender. Stir regularly<br />
<strong>and</strong> try not to let them take on any colour.<br />
Stir the flour into the dish to form a roux<br />
around the leeks. Add the wine <strong>and</strong> stir<br />
vigorously - it will thicken considerably.<br />
Gradually add the stock, stirring constantly,<br />
until you have incorporated it all, then add<br />
the cream. Fold in the turkey or chicken,<br />
ham, tarragon <strong>and</strong> peas. Squeeze any<br />
excess water from the spinach, then stir the<br />
spinach into the dish. Taste for seasoning<br />
<strong>and</strong> add salt <strong>and</strong> pepper as needed.<br />
To make the topping, mix the breadcrumbs,<br />
onion, chestnuts, drained cranberries <strong>and</strong><br />
the herbs, then season with plenty of salt<br />
<strong>and</strong> pepper. Sprinkle this mixture over the<br />
top of the filling, then dot with butter. Bake<br />
in the oven for 25-30 minutes until the filling<br />
is bubbling <strong>and</strong> breaking through the crisp,<br />
golden-brown topping.<br />
Veggie chilli<br />
with cornmeal dumplings<br />
We do like a dumpling <strong>and</strong> these sweetcorn<br />
ones are just right with our veggie chilli.<br />
There are lots of great flavours here <strong>and</strong><br />
this is a good filling feast for hungry hordes.<br />
Serves 4<br />
INGREDIENTS<br />
2 tbsp olive oil<br />
1 large onion, diced<br />
1 green pepper, diced<br />
1 red pepper, diced<br />
2 celery sticks, diced<br />
2 jalepeño chillies, finely diced<br />
4 garlic cloves, crushed<br />
2 bay leaves<br />
1 tbsp ground cumin<br />
25g red lentils, well rinsed<br />
750ml vegetable stock<br />
400ml coconut milk<br />
1 head of baby spring greens, shredded<br />
2 x 400g cans of black or pinto beans,<br />
drained <strong>and</strong> rinsed<br />
juice of 1 lime<br />
salt <strong>and</strong> black pepper<br />
Cornmeal dumplings<br />
150g self-raising flour<br />
75g chilled butter, diced<br />
125g fine cornmeal<br />
125g sweetcorn, defrosted if frozen<br />
50ml buttermilk<br />
1 egg<br />
100g vegetarian Cheddar cheese, grated<br />
chopped fresh cori<strong>and</strong>er<br />
METHOD<br />
Heat the oil in a large flameproof casserole<br />
dish with a lid <strong>and</strong> add the onion, peppers,<br />
celery <strong>and</strong> chillies. Cook over a medium<br />
heat until the vegetables have started to<br />
soften, then stir in the garlic, bay leaves,<br />
cumin <strong>and</strong> red lentils. Season generously<br />
with salt <strong>and</strong> pepper, then pour in the<br />
vegetable stock.<br />
Bring to the boil <strong>and</strong> leave for 5 minutes,<br />
then turn down the heat <strong>and</strong> continue to<br />
simmer until the red lentils have softened.<br />
Add the coconut milk, spring greens <strong>and</strong><br />
beans <strong>and</strong> cook until the spring greens are<br />
tender <strong>and</strong> the lentils have collapsed <strong>and</strong><br />
thickened the sauce. Taste for seasoning<br />
<strong>and</strong> add the lime juice.<br />
To make the dumplings, put the flour into<br />
a bowl with a pinch of salt. Rub in the<br />
butter until the mixture resembles fine<br />
breadcrumbs, then mix in the cornmeal,<br />
sweetcorn, buttermilk <strong>and</strong> egg. Bring<br />
everything together into a firm dough, then<br />
divide into 12 pieces. Roll them into balls.<br />
Arrange the dumplings over the chilli <strong>and</strong><br />
cover. Cook over a medium heat for about<br />
25 minutes until the dumplings are well<br />
risen <strong>and</strong> glossy. Serve the chilli with grated<br />
cheese <strong>and</strong> plenty of chopped cori<strong>and</strong>er.<br />
The Hairy<br />
Bikers’ One<br />
Pot Wonders<br />
by Si King<br />
<strong>and</strong> Dave<br />
Myers is<br />
published by<br />
Seven Dials<br />
in hardback<br />
at £22,<br />
photography<br />
by Andrew<br />
Hayes-<br />
Watkins