1. Cook all ingredients except cream in the butter for 5-10 minutes in a frying pan.
2. Liquidise mixture and add the cream and a dash of sherry or brandy. Allow to cool.
Preparation time: 10 minutes plus standing
Cooking time: 3 hours 30 minutes – 4 hours 30 minutes
1. Soak the joint in cold water for 2-4 hours, changing the water once or twice. Cover the joint generously with pepper and cover thickly with sugar.
2. Crush the allspice and juniper berries between two spoons or grind in liquidiser and press into sugar. Make several incisions into meat with a sharp knife to allow spice flavour to get all the way through. Stick the cloves all over meat.
3. Wrap the beef in foil, place in an ovenproof dish, cover and leave at room temperature overnight.
4. Set oven to 140C/275F/Gas 1. Cook beef in centre of oven for 3 hours 30 minutes – 4 hours 30 minutes depending on size of the joint. If cooked, juices should run clear when pierced with a skewer. Pour off juices, seal foil and place a board and weights or heavy books on top and leave overnight. Store beef in the refrigerator wrapped in foil where it will keep for up to 2 weeks.
1. Melt half of the butter in a pan, then add the onions, sugar and vinegar. Cook over a low heat for 25 minutes, stirring occasionally, until the onions are carmelised.
2. Preheat the oven too 200C/400F/Gas 6. Melt the remaining butter. Cut the filo pastry into 24 15cm/6in squares. Layer four squares, one on top of the other, making a half turn each time to form a star shape. Brush each square with butter as you work; repeat with the remaining pastry to make five more stars.
3. Place a piece of cheese in the centre of each star, then top with the onions and a teaspoon of the cranberry sauce. Draw up the pastry to enclose the filling; pinch well to seal. Brush with melted butter, place on a greased baking sheet and bake for 10-15 minutes until golden brown; serve immediately.
1. Pre-heat oven to 190C/375F/Gas 5.
2. Crush the coriander seeds finely then mix with the marmalade, garlic and lemon juice.
3. Skin the chicken joints and place them in a roasting tin. Then make several cuts in the flesh, using a sharp knife, and rub salt and ground black pepper into them
4. Spread the marmalade mixture over the chicken joints and into the cuts and bake the chicken on a high shelf for about 40-45 minutes.
5. Serve with jacket potatoes and a green salad.
Serves 4
This recipe was one of my Dad’s favourites!
1. Blanch the onions and drain. skin kidneys, cut in half lengthways and core.
2. Heat a saute or deep frying pan, drop in the butter and, when it is foaming, put in the kidneys and saute briskly until evenly browned.
3. Lift out kidneys and put in chipolata sausages, lower the heat and cook until brown on all sides. Take them out, add the mushrooms, shake over a brisk heat for 2-3 minutes, then draw pan aside.
4. Stir in the flour, tomato puree, sherry and stock and bring to the boil; add the bayleaf and season. Slice sausages and kidneys and put in the pan. Cover and simmer gently for 20-25 minutes, or until tender.
5. Make some Yorkshire Pudding cases in which to serve although Classically Kidney Turbigo is served with bread croutes.