Revolving doors!

August is known as the “silly season” and in this house it has not disappointed!

By “revolving doors” I mean a steady stream of visitors. Not that I'm complaining you understand – it's never a problem for me to feed people. It is definitely more challenging however when the details are, shall we say, a little sketchy i.e. will arrive on Saturday, probably teatime and we are leaving on Wednesday, probably lunchtime.

As for the grey areas in between, your guess is as good as mine and indeed for my visitors too since they are at the mercy of the family they intend to visit – you get the picture.

From a catering point of view it's not the easiest, especially when you're like me – only happy when you've a list and a meal plan! I like to cook ahead if I can, if only so that I can spend time with my guests and not resemble a wet lettuce/piece of chewed string/jibbering idiot – not necessarily in that order!

This is the sort of situation that stops me sleeping, I jest not.

The only meal I know for certain is Saturday evening so I suppose it's as good a place as any to begin.

I need to consider, my friends are coming from France and there are certain foods that they really miss from England and cannot get, except for a king's ransom.

I need to consider a meal that can be prepped ahead and will in effect cook itself since on arrival I know they'll be tired and want a well earned drink (or two).

I need to consider how to plan my shopping list for three full days (we're out for breakfast on day four – I think I'll be ready for it!).

I need to consider what to cook.

I can feel the need already for a libation of my choice, complete with straw and retreat to a darkened room!

I need to consider …

Bring on the brisket!

When anyone mentions brisket I can't help but think of it rolled and shoved unceremoniously in a pot roast – not my favourite.

So, I asked Mr. Potter (my friend and butcher) if I could have a piece of brisket before it was rolled – I sure can. I am now on a mission.

I have a cunning plan - I'll just cross everything and hope it works.

Slow cooked brisket

1 flat piece of brisket – size to suit your needs – cut it in half

if it's too large for the slow cooker

2 tbsp Worcester sauce

½ tsp chilli

pinch of cayenne

250ml tomato ketchup

2 tbsp Dijon mustard

2 tsps lemon juice

1 garlic clove, crushed or 1 tsp garlic paste

125ml maple syrup

Place the brisket in a slow cooker – low setting. Place the remaining ingredients in a bowl and mix, by hand, until well blended.

Pour over the brisket and cook for 6 hours. Lift out the brisket and slice thinly, cover with the sauce. You can serve immediately. You can if you wish place the sliced brisket and sauce into a foil tray, cover and fridge. When you want to serve place it in a pre-heated oven 200c/180fan/Gas 6 for 15/20 minutes with the foil removed.

My designated tasters last week were Tim & Cheryl who came for a day out with Dad. I have to mention here that no matter whether it's -10 degrees or, in this case, the hottest day of the year, roast potatoes are compulsory.

Despite the warm weather the brisket et al was duly served … baited breath.

It went something like, ****** **** that's gorgeous – tastes like roast beef but with a kick ….”

All gone!

A note or three :

I can confirm that this brisket freezes very well as does the sauce so if you can afford a large piece of brisket it's worth it.

Freeze the brisket in a piece – it won't dry out.

You don't have to serve it with roast potatoes, whatever takes your fancy – rice – noodles – pasta like orzo - they'll all work.

If you're curious to see what it looks like :

Hooked on cooking – what the Cheflet said

It's my experience that children are brutally honest. So it was with some trepidation I asked Jess what she thought of her chicken nuggets.

I am proud to report, “Best nuggets ever! Brilliant indeed.”

I'll take that!

As for the Tower, the remains went home with Jess to share with the rest of the family.

Jess has already booked her place for next year so I think we can say that it was a successful visit. I certainly loved it and I hope Jess did too.

I appreciate that this cooking lark takes some organising but rocket science it ain't and the pleasure the cheflets get from a cooking session is so worth it – not to mention the great photographs – the camera never lies!

Don't forget there are deals to be had out there for all sorts of bits and pieces that will fit the bill for any future cheflet gatherings and it doesn't have to break the bank.

I hope this Hooked on cooking sequence has made you smile and that you may even have budding cheflets as a result!

Hooked on cooking – Jess makes a Tower

It would be rude not to offer Grandad a dessert so here's The Tiramisu Tower, based on the Orange Tiramisu mentioned previously. This time it's the lemon version using our now famous smoothie cups.

Lemon Tiramisu

Lemon syrup

(4 tbsp lemon juice, 100g icing sugar)

20 fl oz whipping cream

Madeira cake

4 tbsp caster sugar

8oz Mascarpone

Lemon curd to fold into Mascarpone mixture

To make the syrup put the lemon juice and the icing sugar into a small saucepan and heat gently so that the sugar dissolves. Set aside to cool. Decant the syrup into a squeezy bottle.

Mix the cream carefully with the caster sugar and mascarpone, gently fold lemon curd through the mixture.

Cheflet's privilege!

Slice the cake lengthways as thinly as possible and then using cutters, cut into shapes that fit the smoothie cups.

Layer the cake shapes in the cups and drizzle with syrup, then add a layer of the mascarpone mixture, repeat. Decorate the top of the tiramisu with a circle of Maltesers and place a wafer roll through the hole in the lid of the cup.

Here's the masterpiece :

Grandad's verdict – delicious!

Hooked on cooking – Supper for Jess and Grandad too!

When ready to serve you have two options.

Pre-heat oven 180fan/200c/Gas 6.

Heat a glug of rapeseed oil in a large frying pan on a moderate heat. If you wish to check whether the oil is ready to use drop a breadcrumb into the oil – if it sizzles and begins to colour you're ready to roll. Seal the nuggets on both sides and transfer them to a baking sheet and bake in the oven for 15 minutes or you can continue on the hob – turn the heat down low and turn the nuggets frequently until cooked through and golden brown. This will not take more than 15 minutes since the chicken is bashed thinly. If you want to be certain take one and cut it in half, it should be thoroughly cooked before serving.

As a guide from the three chicken breasts Jess made 8 decent sized nuggets and 1 whole breast for Grandad, prepared in exactly the same way as the nuggets. Grandad's version is called an escalope and is traditionally veal.

Here's the breaded nuggets :

Here's the end product :

Jess learnt the French culinary technique pané – meaning coated with breadcrumbs.

Don't you love it when a plan comes together!

Hooked on cooking – Here's my Cheflet!

It's about time I gave you photographic proof of what I've been droning on about for the last few weeks. Here's my Granddaughter, Jess.

Never let it be said I don't do the research – my question to Jess was what was her favourite fast food choice – easy – chicken nuggets, so, here they are :

Chicken Nuggets

but not as you know them

3 plump chicken breasts (weight 500/600kg)

Cling film

Kitchen mallet or other suitable implement

for bashing i.e. rolling pin

3 x foil trays

2 tbsp plain flour

1 egg, beaten

2 tbsp breadcrumbs plus an additional 2 tbsp

to top up

Step 1 :

Pat the chicken dry with kitchen roll. Place a sheet of cling film on your board. You can place the chicken breast whole and cut afterwards or cut into small nugget sized pieces before you begin bashing – bear in mind that the chicken is to be flattened and will therefore be larger than the cut piece. Arrange on the cling film making sure you leave sufficient space between the nuggets. Cover with another sheet of cling film and bash with a kitchen mallet (or rolling pin) to flatten. Set aside.

Step 2 :

Place the flour, egg and breadcrumbs in the foil trays.

Step 3 :

Now for the production line. Jess wanted to wear gloves – sadly I didn't have a pair small enough but hey she managed for a little while. A note before you begin – make sure you have a tray lined with kitchen roll ready to receive your breaded nuggets.

Step 4 :

Coat each piece in flour, then coat in beaten egg and finally in breadcrumbs.

If you are cooking the nuggets later, cover with more kitchen roll and then double cling film and “fridge” until required.

… to be continued!

Hooked on cooking – Dessert design - The Tiramisu Tower

This Tiramisu Tower is perfect for the cheflets to show off their new found talents – for themselves as a treat or, if you are still in entertaining mode, let them create individual Towers for the guests. If you are dining al fresco then your picnic plastic is perfect or, if indoors you could always use glass tumblers for the grown-ups.

Here's the basic recipe :

Orange Tiramisu

(Serves 4/5 depending on size of dessert bowl)

Grated rind and juice of 2 oranges plus

4 additional tbsps of orange juice

20fl oz whipping cream

Madeira cake – 2 x 250g(ish) – you may

not use it all but it won't go to waste

4tbls caster sugar

8oz Mascarpone or Philadelphia

2oz plain chocolate (grated)

or chocolate flakes, bashed in their packets

circular cutters – various sizes

Mix the orange rind and juice.

Mix the cream carefully with the sugar and mascarpone. **see below.

Cut up the cake in shapes that suit the bowl you are using and dip into the orange mixture.

Grate the chocolate

Layer the mascarpone mixture with the sponge and sprinkle with chocolate.

Variations

I'm suggesting an orange syrup as an optional extra. Ideally it should really be made ahead so it can cool properly and become gloopy – in case you're not aware this is a technical cookery term! It needs to be perfect to fold gently through the mascarpone and sugar, creating a brilliant orange stripe through the mixture and a final drizzle over the top of the tower before sprinkling with chocolate**.

Any remaining syrup can be served in a jug (if eating inside) or a squeezy bottle (if eating al fresco)

If you are making double the quantity of this dessert I'd suggest doubling the amount of syrup.

Orange Syrup

200g icing sugar

250ml orange juice (no bits)

Put the sugar and orange juice in a small saucepan and heat gently so that the sugar dissolves. Bring to the boil and then reduce the heat and simmer on a low heat for 10 minutes.

You could if you wish add an additional layer of oranges or mandarin oranges. You can buy easy peel oranges (the size of a large satsuma) if you'd like to use fresh fruit or, if not available you can buy tins of mandarin oranges in fruit juice. If you used tinned mandarins then you could use the fruit juice in the orange rind and juice dipping mixture – waste not want not!

I appreciate not part of a classical tiramisu but it adds an extra level of fruit and hey – as I've always said, rules are made to be broken.

My final suggestion is that you might want to check out your favourite cut price shop and buy some long handled sundae spoons – ideal to reach the bottom of tall glasses – plastic or otherwise!