PLENTY to get your teeth into this week. First up is a double helping from the Edinburgh New Town Cookery School, followed by a sweetener from Hotel Missoni.
Bubble and squeak cakes. Serves four
500g peeled potatoes
85g cabbage, washed and finely sliced
85g leeks, trimmed, washed and finely sliced
50ml semi-skimmed milk
Pinch of Salt
Pinch of freshly ground black pepper
Cut the peeled potatoes into 5cm chunks and put them into a cold pan of water. Bring to the boil and simmer for 15 minutes or until the potatoes are tender and cooked. Drain.
Preheat the oven to 210C/fan oven 190C/gas mark 7.
Bring a pan of water up to the boil and cook the leeks and cabbage together in the simmering water for 5 minutes or until they are cooked. Drain well through a sieve.
Mash the potatoes until smooth. Add the milk to the potatoes and mix in. Add the cabbage and leeks and stir together. Season with a pinch of salt and black pepper.
Line a baking sheet with baking parchment. Divide the potato mixture into four and shape each one into a cake approximately 8cm wide by 4cm deep.
Place on to the baking sheet and place in the oven until it starts to brown slightly. Serve by using a fish slice to lift off the baking sheet. Serve with meat or fish or on their own.
Indian spiced vegetable tortilla. Serves four
500g butternut squash
2 medium sweet potatoes
2 medium potatoes
2 tbsp rapeseed oil
1 red chilli, finely sliced
2 garlic cloves, crushed
1 inch of fresh root peeled and grated
1 tsp mustard seeds
2 tsp ground turmeric
Juice of 1 lime
2 tbsp fresh coriander, chopped
120ml low fat yoghurt
2 tbsp chopped fresh mint
4 large tortilla wraps
Preheat the oven to 200C/fan oven 180C/gas mark 6.
Peel and cut the vegetables into 2cm cubes and put into a large roasting pan with 1 tablespoon of oil. Rub the oil all over the vegetables with your hands to make sure they are covered. Sprinkle over a pinch of salt and cover with foil.
Cook for approximately 45 minutes or until cooked, stir the vegetables a couple of times during cooking. Turn the oven off.
Wrap the tortilla in foil and put them to warm in the turned off oven.
Heat another 1 tablespoon of oil in a non-stick frying pan. Add the chilli, garlic, pepper, mustard seeds and turmeric and fry gently over a low heat for 2 minutes. Do not allow the spices to burn. Mix into the vegetables.
Add the lime juice and coriander to the vegetables and mix well. Add the chopped mint to the yoghurt.
Take the warmed tortillas and spread over some yoghurt and mint. Place the vegetables on top and wrap up. Serve with a salad.
Tempered French almond and raisin chocolate
500g dark chocolate
1 tbsp French almond oil
50g chopped raisins
Cover a large baking tray with a sheet of baking paper. Bring a large pot of water to the boil and place a steel bowl on top. Add 2/3 of the chocolate to melt.
Using a digital thermometer, heat the chocolate until it reaches 45C then remove from the heat and stir in the extra chocolate and French almond oil, bringing the temperature down to 25C. Be sure to keep the chocolate moving.
Once the chocolate has reached 25C put back on the heat and bring up to 32C, then remove from the heat.
Pour the chocolate on to the baking paper and tilt the tray so the chocolate is even. Sprinkle the raisins over the chocolate evenly and allow it to cool.
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