Denman Cookery

Low Sugar Baking with Kelly

Join Kelly as she makes two low sugar recipes; Berry Flapjack and Raw Brownies.BERRY FLAPJACKINGREDIENTSFlapjack:140g honey or maple syrup or agave nectar100g butter or coconut oil200g oats80g desiccated coconut50g ground almondsPinch of saltFilling:200g frozen raspberries / frozen forest fruitsExtra honey or maple syrup to taste – optionalEQUIPMENT8x8 inch or 20x20cm square baking tinBaking parchment2 SaucepansWooden spoonDessert spoonMETHOD• Preheat oven to 200C/180C Fan and line baking tin with parchment.• Melt together the honey/maple syrup/agave nectar and butter/coconut oil in the saucepan. (You can also do this in the microwave if desired)• Place the oats, desiccated coconut, ground almonds and salt into a bowl and stir through the melted mixture with a wooden spoon.• Combine thoroughly and divide roughly into 1/3 and 2/3s.• Place the 2/3s of the mixture into the base of the baking tin and press down. Use the back of a spoon to smooth it out and place into the oven for 10 minutes.• Reserve the 1/3 of the mixture for later.• Place the frozen fruit into a small saucepan and cook on a low heat. The juices will bleed from the fruit as it breaks down. Take this opportunity to sweeten the fruit with extra honey or maple syrup if desired. • Cook the fruit down for 5-10 minutes until the liquids have reduced and the texture of the fruit is of a rough puree.• Pour the fruit puree over the par-baked oat base and spread out evenly.• Finally crumble the remaining 1/3 of the oat mixture over the top and lightly press into place over the top.• Place in the oven and bake for 20 minutes until golden brown.• Leave to cool completely before slicing and consume within 3-4 days.• Alternative fillings:• Pureed apple or pear – same quantity – dice and cook down with a little water and sweeten if desired.RAW BROWNIESINGREDIENTS150g pecan nuts400g pitted medjool dates 1 orange rind – optional100ml maple syrup6 tbsp cocoa powderEQUIPMENTFood processorSpatula2lb loaf tinClingfilmMETHOD• Pulse the pecan nuts in a food processor until crumbed.• Add the medjool dates and orange rind andmblend together until they have been blitzed to a paste.• Lastly add the cocoa powder and maple syrup to taste and blend again until the mixture is fully incorporated.• Prepare a 2lb loaf tin with clingfilm.• Using a spatula, remove the mixture from the food processor and press into the tin.• Refrigerate for 3-4 hours, the brownies will solidify and easily cut once hard.• Add the Medjool dates and orange rind and blend together until they have been blitzed to a paste.

Posted by Denman on Monday, 1 June 2020

Baking with Kelly – Millionaire's Shortbread

Join cookery tutor Kelly as she bakes another one of her favourite recipes; Millionaires Shortbread.Due to flour shortages in certain areas of the country, Kelly offers an option between making two different types of base which you can choose between making and she will demonstrate both methods. (Either a shortbread made from scratch or a crumbed biscuit base.) It's up to you if you would like to simply just watch the demo or choose to cook along side her (just make sure you have everything ready and weighed up in advance) plus get ready to pick up lots of helpful baking hints and tips along the way.MILLIONAIRES SHORTBREAD RECIPEINGREDIENTSShortbread:• 250g plain flour• 175g unsalted butter• 75g caster sugar• 1 tsp vanilla extract – optionalAlternative biscuit base:• 400g biscuit crumbs – Ideally shortbread but Digestives/Lotus Biscoffs work well• 150g unsalted butterSalted caramel:• 50g salted butter• 50g light brown soft sugar or caster sugar• 1 tin condensed milk• 30g golden syrup• ½ tsp salt – optionalTo decorate:• 100g – 200g milk/dark chocolate• 1 crumbled crunchie bar – optionalEQUIPMENT• 1 8×8 inch / 20x20cm square tin or equivalent, lined with parchment• Food processor – optional• Mixing bowl and a couple of wooden spoons/spatulas• Mini rolling pin/desert spoon• Deep bottomed saucepan METHODTo make the shortbread base:• Preheat oven to 160C/150C fan oven• Using a food processor, whizz together the flour and butter into crumbs (Alternatively use fingers to crumb)• Add the caster sugar and vanilla extract and continue whizzing together until the mixture forms a dough (Alternatively continue binding with fingers to form a dough)• Work the dough into the prepared baking tin and smooth until even – a small rolling pin or the back of a spoon work great for this• Prick the top of the shortbread with a fork and bake for around 20-25 minutes until golden brown• Remove from the oven and leave to coolFor the crushed biscuit base:• Crush the biscuits either in a food processor or with a rolling pin to fine crumbs• Melt the butter and add to the biscuits, stirring until well incorporated. Depending on how dry the biscuits are you may need extra butter• Spread the biscuits into the prepared baking tin and smooth until even – a small rolling pin or the back of a spoon work great for thisTo make the salted caramel:• Place the butter, sugar, condensed milk and golden syrup into a deep bottomed saucepan and melt together on a medium heat• Stir continuously so that the caramel doesn’t burn to the bottom of the saucepan • Once the caramel begins to bubble around the sides of the saucepan, set a timer for 5 minutes. Continue stirring throughout, then remove from the heat• Add the salt to the caramel and stir until it has melted into the caramel• Pour the caramel over the shortbread/biscuit base and leave to cool and set completelyTo decorate the top:• Melt the chocolate and pour over the top, sprinkle with the crushed crunchie if using. Leave the chocolate to set before serving• Store in an airtight container and consume within 7 days

Posted by Denman on Wednesday, 20 May 2020

Bhavini’s Indian Feast

Join Denman’s Indian and Thai cookery tutor Bhavini Mistry as she cooks fragrant Sheekh Kebabs, flatbreads and a cool cumin dip in her kitchen at home. You can either sit back and enjoy the demonstration or cook alongside her and enjoy this delicious meal for lunch or dinner.SEEKH KEBABS (MINCED LAMB KEBABS)Serves 4 as a starter / 2 as a mainRequires minimum of 30 min marinating timeINGREDIENTS500g minced lamb (20% fat content preferable)2 shallots, finely choppedJuice and zest of 1 limeJuice of ½ a lemonSmall handful of chopped corianderSalt to tasteRapeseed oil / Olive oilFresh SpicesDry Spices2 x fresh red chillis – deseeded and finely chopped/minced – Optional1 tsp red chilli powder2 tsp crushed ginger1 ½ tsp cumin / coriander Powder1.5 tsp crushed garlic1/8 tsp Turmeric powder· Cover and leave in the fridge for a minimum of 30 mins, up to 4 hours.EQUIPMENTSkewersMETHOD· Place the mince in a medium size bowl and add the chopped shallots, wet spices, dry spices and salt. Combine well with hands ensuring all spices are incorporated well through the mince.· Cover and leave in the fridge for minimum 30 mins, up to 4 hours.Tip – the longer you leave it the more the spices will infuse into the mince.· If using wood skewers, prepare them by soaking them in water (so they won’t burn under the grill).· When ready to cook, pre-heat grill to high· Add the chopped coriander, zest and juice of 1 lime and juice of ½ lemon to the mince.Tip: You can test the taste of your kebabs by making a small ball from your mince and frying in a little oil for 3-5 mins or until browned well over. Taste and add further lime juice, spices and seasoning if required. Combine well into the mince.· Once ready to cook, make golf ball size balls and use these to apply to your skewers, massaging the mince into long sausages along the skewer. Place on a greased grill pan. Repeat to make rest of skewers.· Grill the kebabs under a high grill for 10-15 mins (depending on the size of kebabs). Do not turn the kebabs for at least 5 mins or until you can see the kebabs are set enough so they don’t fall off the skewers. Turn frequently after this to ensure the kebabs are browned fully all over. Test one to ensure they are cooked through.· Serve immediately accompanied with the Mint & Cumin Chutney. If serving for a main, accompany with fresh pitta and/or pilaf rice. COOL CUMIN & CORIANDER DIPServes 2-4INGREDIENTS200g greek style yogurt1 shallots, finely chopped4 medium size mint leaves, finely choppedLarge handful of chopped coriander (including leaves and stalk)1/4 tsp cumin Powder1/4 tsp coriander PowderSalt to tasteMETHOD· Place all ingredients in a bowl and combine well· Taste and add any additional spices required· Serve with Spicy Lamb KebabsFLAT BREADSINGREDIENTS175g self-raising flour, plus extra for dusting1/2 tsp baking powder175g natural yogurtMETHOD- To be demonstrated

Posted by Denman on Thursday, 28 May 2020

Vegan Baking with Kelly

Join Denman Cookery Tutor Kelly Mauger as she cooks 2 of her favourite Vegan recipes ‘Blueberry Muffins’ and ‘Lemon Curd’. It’s up to you if you’d like to cook alongside her or simply watch the demo and pick up some great hints and tips along the way.VEGAN LEMON CURDINGREDIENTS• 140ml lemon juice (approx. 3 lemons)• 160g caster sugar• 1/ 8 tsp xanthan gum (not essential) • 25 g cornflour• 80g coconut milk• 20ml water• Pinch salt• Large pinch turmeric – optional for colouring• Zest of 2 lemons – optionalMETHOD• Mix together the lemon juice and sugar in a saucepan• Water down the xanthan gum and cornflour, by stirring through the coconut milk and water, then gradually stir into the lemon juice mixture• Stir continuously over a medium heat until mixture thickens and coats the back of a spoon• If you want/need to pass the mixture through a sieve to remove any lumps do it at this stage• Add the salt, turmeric and lemon zest (if using)• Transfer to a jar, Tupperware or bowl• Leave to cool completely, store in the fridge and consume within one weekBLUEBERRY MUFFINSMakes 12INGREDIENTS• 240ml soya/almond milk• 3 tbsp coconut /sunflower oil• 1 tbsp apple cider vinegar• 1 1/2 tsp vanilla extract• 250g plain flour• 100g caster sugar• 2 tsp baking powder• 1/2 tsp salt• 150g frozen fresh blueberriesMETHOD• Preheat oven to 180c and line a muffin tin with 12 cases• In one mixing bowl, combine the 'wet' ingredients together (milk, oil, vinegar, and vanilla)• In a second mixing bowl, combine 'd1y' ingredients together (flour, sugar, baking powder and salt) and stir well, making a well in the centre• Pour the wet ingredients into the dry ingredients, and stir until just evenly mixed• Finally fold the frozen blueberries through the mixture until evenly distributed• Divide the mixture between the muffin cases and bake for 20 minutes or until the muffins have domed and a skewer can be inserted and removed cleanly• Leave to cool completely and consume within 3 days

Posted by Denman on Friday, 15 May 2020