Coconut Meringue Pie

Coconut Meringue Pie

This delicious Caribbean recipe is taken from a prized Barbados cookbook!

A gluten free biscuit base is covered with a layer of creamy coconut filling before being topped by super fluffy meringue.

The gluten free digestive biscuits in the base can easily be replaced by regular biscuits if required.

Coconut Meringue Pie

Ingredients:

For The Pie: 300g Gluten Free Digestives, 80g Unsalted Butter, 1/2 Pint Semi-Skimmed Milk, 85g Desiccated Coconut, 60g Caster Sugar, 1/2tsp Grated Nutmeg, 1tsp Vanilla Extract, 3 Egg Yolks (Beaten)

For The Meringue: 3 Egg Whites, 115g Caster Sugar, 1/2tsp Vanilla Extract

Method:

1) Preheat the oven to 200c. Place the digestives in a food processor, whilst blitzing slowly pour in the butter until well combined. Transfer to a medium lined cake tin (preferably spring form). Bake the base in the oven for 10 minutes, remove and set aside.

2) Heat the milk in a large saucepan over a medium heat, stir in the coconut, caster sugar, nutmeg, vanilla and egg yolks and allow to thicken slightly. Pour the mixture onto the base and return to the oven at 200c for 10 minutes. Reduce the oven temperature to 190c and bake for a further 10 minutes or until the filling has set. Remove from the oven and allow to cool.

3) Whilst the pie is cooling make the meringue. Beat the egg whites in an electric mixer until stiff. Add the sugar and vanilla a little at a time whilst mixing slowly until fully combined. Spread the meringue over the filling and return to the oven at 190c until the meringue has browned slightly on top. Remove and allow to cool.

Enjoy!

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Summer Pappardelle

Summer Pappardelle

A delicious and super quick recipe which is perfect for a weekday supper.

Fresh pappardelle is tossed in a light leek and chive butter sauce with prosciutto and rocket.

Summer Pappardelle
Serves 2

Ingredients:

For the Sauce: 2tbsp Olive Oil, 35g Unsalted Butter, 1 Leek (Finely Chopped), 2tsp Chopped Chives, Zest 2 Lemons, Large Handful Rocket, 2tbsp Grated Parmesan, 4 Slices Prosciutto (Torn), 5tbsp Reserved Pasta Cooking Water, Cracked Black Pepper

To Finish: 200g Fresh Pappardelle, Cracked Black Pepper, Grated Parmesan

Method:

1) Cook the pasta in a large pot of boiling water until just cooked. Drain and reserve 5tbsp of pasta water.

2) Meanwhile, make the sauce by lightly frying the leeks in the oil and butter in a large pan for 2 minutes. Add the chives, lemon zest, pasta water, rocket and prosciutto to the pan. Season well with cracked black pepper. Add the pasta once cooked and toss to combine with the grated parmesan.

3) Serve with extra cracked black pepper and grated parmesan to taste.

Enjoy!

Corn Soup, Seared Scallops

Corn Soup, Seared Scallops

Corn soup is one of the most versatile recipes – it can be served warm in the winter months for a comforting supper or chilled in the summer as a refreshing starter or lunch.

Here, corn soup is served chilled with seared scallops, olive oil and thyme – making a most wonderful summer dish! I promise this will be the last scallop dish for at least a short while!

Chilled Corn Soup, Seared Scallops
Serves 4

Ingredients:

For the Soup: 4 Ears of Corn (Shucked), 25g Unsalted Butter, 1 Medium Onion (Finely Chopped), 2 Garlic Cloves (Crushed), 1tbsp Olive Oil, 1 Thyme Sprigs, 250ml Vegetable Stock, Sea Salt, Cracked Black Pepper

To Finish: 8 Scallops (Halved Horizontally), Extra Virgin Olive Oil, Thyme Leaves, Sea Salt, Cracked White Pepper

Method:

1) Sauté the onion and garlic in the butter in a large pan over a medium heat for 5 minutes. Add the corn and sauté for a further 5 minutes or until lightly golden.

2) Add the thyme sprigs and vegetable stock and simmer for 10 – 15 minutes or until the corn is tender. Season to taste with sea salt and cracked black pepper. Remove from the heat and remove the thyme. Process the soup in a blender until smooth. Pass through a fine sieve into a clean bowl, discarding the pith. Transfer to the fridge until fully chilled (at least 4 hours).

3) When ready to serve, season the scallops with white pepper and sauté over a high heat in a little olive oil for 30 seconds each side – achieving a light seat without overcooking.

4) Spoon the soup into bowls. Top with the scallops, a good drizzle of extra virgin olive oil, some thyme leaves and a little sea salt.

Enjoy!

Thai Pork Meatballs, Satay Sauce

Thai Pork Meatballs, Satay Sauce

A bold dish which is perfect for supper with friends or as an appetiser – pork meatballs packed full of Thai flavour and served with a rich and incredibly moreish satay sauce (well, my take on a satay sauce)!

This sauce goes equally well with chicken kebabs or koftas and a little goes a long way. Using a good quality Thai red curry paste for the meatballs will save you loads of time and will taste just as good!

This dish is great with a cucumber relish or crunchy salad.

Thai Pork Meatballs, Satay Sauce
Serves 4

Ingredients:

For the Meatballs: 600g Pork Shoulder Mince, 4tbsp Breadcrumbs (Gluten Free if Required), 4tbsp Red Thai Curry Paste, Zest 2 Limes, 2 Lemongrass Stalks (Chopped), 1tsp Sea Salt, Large Handful Fresh Coriander (Chopped)

For the Satay Sauce: 1tbsp Veg Oil, 1 Small Onion (Finely Chopped), 1 Garlic Clove (Crushed), 1 Scotch Bonnet Chilli (Deseeded and Finely Chopped), 3tbsp Smooth Peanut Butter, 125ml Coconut Cream, 1tbsp Light Brown Sugar, Sea Salt

Method:

1) Prepare the meatballs by combining the minced pork with the other ingredients in a large bowl and mixing well to combine. Divide and roll the mixture into small balls (just smaller than a golf ball). Cover and store in the fridge until ready to cook.

2) Make the sauce by sautéing the onion, garlic and chilli in the oil in a medium saucepan over a low heat for 3 minutes. Add the peanut butter, coconut cream and light brown sugar. Bring to the boil and lightly simmer for 5 minutes until thickened slightly. Season to taste with sea salt. Remove from the heat, allow to cool and set aside.

3) Fry the meatballs in a large covered pan in a little oil over a medium-high heat for around 6-8 minutes per side or until cooked through. When cooked, remove from the pan and serve with the satay sauce.

Enjoy!

Scallops with Rosemary and Lemon Salsa

Scallops with Rosemary and Lemon Salsa

I am having another scallop binge at the moment! This light and refreshing recipe works brilliantly on the BBQ – preparing everything in advance leaves you to get on with the grilling!

King scallops are wrapped in thin pancetta and threaded on rosemary skewers before being grilled over a high heat and served with a fresh and zingy lemon and cucumber salsa.

A fantastic starter which can easily be scaled up.

Scallops with Rosemary and Lemon Salsa
Serves 4

Ingredients:

For the Scallops: 12 King Scallops (Roe and Skirt Removed), 4 Large Rosemary Stalks, 6 Slices Thin Pancetta (Halved), Cracked White Pepper, Sea Salt, Olive Oil

For the Salsa: Juice and Segments of 2 Large Lemons, 1/4 Cucumber (Seeded and Finely Chopped), 3 Spring Onions (Finely Sliced), 1 Red Chilli (Seeds Removed and Diced), 2tsp Caster Sugar, 1tbsp Olive Oil, Sea Salt

Method:

1) Prepare the scallops by wrapping each in a half slice of pancetta. Skewer 3 scallops onto each rosemary stalk. Season each skewer with a little white pepper and sea salt and drizzle with olive oil. Cover and store in the fridge until ready to grill.

2) Prepare the salsa by combining all of the ingredients in a bowl – folding to combine. Season to taste with sea salt and a little extra lemon juice if required. Cover and store in the fridge until ready to serve.

3) Grill the scallops over a high heat for around 1-2 minutes each side – aim to achieve a slight char without overcooking the scallops.

4) Remove the scallops from the rosemary stalks and serve with the lemon salsa and a few rosemary leaves.

Enjoy!

Healthy Eton Mess

Healthy Eton Mess

A super quick and much healthier recipe for the quintessential English summer dessert.

Raspberries are macerated in framboise before being combined with meringue and a combination of low fat crème fraîche and Greek yogurt.

Healthy Eton Mess
Serves 4

Ingredients:

25g Golden Caster Sugar
1tbsp Framboise
250g Raspberries
200g Low Fat Crème Fraîche
150g Low Fat Greek Yogurt
4 Small Meringue Shells (Crushed)

Method:

1) Place the raspberries in a bowl with the sugar and framboise and lightly crush. Allow to macerate in the fridge for around 2 hours.

2) Meanwhile, combine the crème fraîche and greek yogurt in a bowl. Set aside.

3) When ready to serve, fold the crushed meringue through the crème fraîche mixture. Spoon into bowls and top with the raspberries.

Enjoy!

Scallop, Elderflower, Strawberry and Tomato

Scallops, Elderflower, Tomato & Strawberry

Inspired by a recent meal at Restaurant Sat Bains in Nottingham (review to follow!), scallops are paired with diced strawberry and an elderflower sauce vierge. An incredibly simple dish which is sure to impress.

Tomato and strawberry are the perfect partners to the sweet scallop whilst a sauce vierge spiked with a little elderflower brings acidity. I topped the scallop with some fantastic Persian blue sea salt for a delicious starter!

Scallop, Elderflower, Strawberry and Tomato
Serves 2

Ingredients:

6 Scallops – Roe and Skirt Removed
8 Cherry Tomatoes – Quartered
6 Strawberries – Quartered
1tbsp Elderflower Cordial
Juice 1/2 Lemon
6 Basil Leaves – Finely Chopped
1tbsp Olive Oil
Cracked Black Pepper
Cracked White Pepper
Sea Salt

Method:

1) Prepare the sauce vierge by combining the chopped tomatoes, elderflower cordial, lemon juice, basil and olive oil in a small bowl and fold to combine. Season to taste with salt and pepper.

2) Season the scallops with cracked white pepper. Place a frying pan over a high heat and add a little oil. Sear the scallops for 1-2 minutes each side until well seared on the outside – be careful not to over cook.

3) Serve the scallops with the sauce vierge and the diced strawberry. Top each scallop with a little sea salt.

Enjoy!

Spiced Chicken Kebab, Rhubarb Salsa

Spiced Chicken Kebab, Rhubarb Salsa

With BBQ season in full swing here in Scotland (long may it continue) this recipe is perfect for hot summer nights beside the grill.

Chicken breasts are marinated in a scotch bonnet, spring onion and soy mixture and served grilled with a refreshingly sweet rhubarb and cucumber salsa – Caribbean and British flavours combined!

Spiced Chicken Kebab, Rhubarb Salsa
Serves 2

Ingredients:

For the Kebabs: 2 Chicken Breasts (Stripped), 1 Scotch Bonnet Chilli (Seeds Removed), 3 Spring Onions (Trimmed), 1 Garlic Clove, 2tbsp Soy Sauce, 50ml Olive Oil, Juice 1 Lime

For the Salsa: 4 Stems Rhubarb (Finely Diced), 1/4 Cucumber (Finely Diced), 2tsp Honey, Juice and Zest 1 Lime, 1tbsp Olive Oil, Small Handful Coriander (Chopped)

Method:

1) Make the marinade by combining the chilli, spring onions, garlic, soy sauce, olive oil and lime juice in a spice blender and blitzing to a purée. Coat the chicken pieces in the mixture and allow to marinade in the fridge for at least 2 hours.

2) Meanwhile make the salsa by placing all of the ingredients in a bowl and folding until well combined.

3) Place the chicken pieces on skewers and grill over a high heat for around 8 minutes each side or until fully cooked. Serve with the salsa.

Enjoy!

Bajan Beef Curry

Bajan Beef Curry

A vibrant sweet and sour curry packed full of caribbean flavour! Fresh pineapple cuts through the heat of cayenne and scotch bonnet whilst diced potato adds bulk.

Using diced rump steak ensures the curry cooks quickly and the meat is super tender. This curry is best served with spiced rice and rotis.

Bajan Beef Curry
Serves 4

Ingredients:

For the Curry Powder: 4tsp Cumin Seeds, 4tsp Coriander Seeds, 3tsp Fenugreek, 3tsp Ground Turmeric, 2tsp Ground Allspice, 2tsp Cayenne Pepper, 4 Cardamom Pods

For the Curry: 800g Diced Steak, 2 Potatoes (Peeled and Diced), 1 Large Onion (Sliced), 2 Garlic Cloves (Crushed), 1 Beef Tomato (Diced), 1/2 Scotch Bonnet Chilli (Diced), 125ml Vegetable Stock, 250ml Coconut Milk, 2 Cinnamon Sticks, 2 Star Anise, Juice + Zest 1 Lime, 1tsp Cracked Black Pepper, 1/2 tsp Sea Salt, 1/2 Pineapple (Diced), 6 Spring Onions (Chopped)

Method:

1) Firstly make the curry powder by dry frying the spices for 1 minute. Transfer to a spice grinder and grind to a fine powder. Combine with the diced beef and allow to marinade for at least 4 hours in the fridge.

2) Heat a little oil in a large casserole over a high heat. Brown the diced beef in batches until well browned – set aside. Fry the onions and garlic in a little oil over a medium heat for 5 minutes until soft. Return the meat to the casserole dish.

3) Add the diced tomato, cinnamon stick, star anise, diced chilli, black pepper, coconut milk and vegetable stock. Bring to the boil and reduce the heat to a light simmer. Cook, uncovered for 1/2 – 2 hours or until the meat is tender.

4) 30 minutes before the end of cooking add the diced potato and continue to cook. Before serving stir in the diced pineapple, spring onion, lime juice and zest and season to taste with a little salt.

Enjoy!

Caramel Cheesecake

Caramel Cheesecake

A deliciously decadent cheesecake – packed full of caramel richness. This gluten free version uses a gluten free biscuit base which is topped with a mix of cream cheese and dulce de leche.

Crunchy caramel shards add great contrast of texture and make for an impressive dessert. Whilst a thin topping of sour cream stops the cheesecake from becoming too sweet.

Caramel Cheesecake

Ingredients:

For the Base: 300g Gluten Free Digestive Biscuits, 85g Unsalted Butter

For the Cheesecake Mixture: 750g Cream Cheese (Full Fat), 3 Large Eggs, 1tsp Vanilla Extract, 1 Tin Dulce De Leche, 2tbsp Corn Flour, 100g Caster Sugar

For the Sour Cream Topping: 600ml Sour Cream, 25g Caster Sugar, 1tsp Vanilla Extract

For the Shards: 220g Golden Caster Sugar, 80ml Water

Method:

1) Preheat the oven to 200c. Place the digestives in a food processor, whilst blitzing slowly pour in the butter until well combined. Transfer to a medium lined cake tin (preferably spring form). Bake the base in the oven for 10 minutes, remove, set aside and turn down the oven temperature to 160c.

2) Meanwhile make the cheesecake mixture; place the cream cheese, cornflour, eggs, caster sugar and vanilla extract in a mixer and mix until well combined. Add the dulce de leche and continue to mix until well combined. Pour over the biscuit base and bake in the oven for 45 minutes the remove.

3) Meanwhile, combine the sour cream, 25g of caster sugar and vanilla extract in a large bowl and mix well with a whisk. When the cheesecake has been removed from the oven, pour the sour cream mixture over the cheesecake and bake for a further 15 minutes before turning the oven off and leaving the cheesecake to cool in the oven for 30 minutes. Remove and transfer to the fridge to chill for at least 4 hours.

4) Make the shards by combining the caster sugar and water in a medium saucepan. Place over a high heat and cook to a medium-dark caramel. Transfer to a baking matt and spread to form a thin sheet. Allow to cool then break into shards before serving with the cheesecake.

Enjoy!