Dudwell Cookery School
Dudwell Cookery School

Recipe Blog

Check our blog regularly for seasonal recipes taken from the Dudwell School Recipe Book, available here:

May 2019

 

Paella

With the weather starting to improve, thoughts at Dudwell turn to summer dishes and evenings entertaining friends around the table. 

 

Paella recipes are legion but this recipe, very slightly adapted from a recipe by Simon Hopkinson, is my favourite.  It is essential to use Paella rice such as Calasparra - and remember, never stir a paella once the rice has been added!  

 

Another key thing to remember is that before cooking with mussels, be sure that they are alive – tap any that are open and if they don’t close, they should be discarded.  Also discard any that feel heavy compared to the other mussels.  After cooking, if any mussels remain closed then discard these as well.  If preferred, you can steam the mussels separately and then add them to the paella just before serving. 

 

Finally, the amount of liquid called for is a little variable, as it depends on the size of your pan and the heat at which the paella is cooked – if you need extra liquid simply add some hot water.

 

 

Recipe

Serves 8 people

 

Ingredients:

150ml dry sherry
250g cherry tomatoes, halved
4 cloves garlic, peeled and chopped
1 teaspoon smoked Spanish paprika
2 tablespoons olive oil
200g Chorizo sausage, skinned and cut into small chunks
1 medium squid, cleaned and cut into rings
4 boneless chicken thighs, trimmed and cut in half
100g runner beans, stringed and sliced
150g sweet red peppers from a jar, sliced
1 teaspoon saffron threads, soaked in 2 tablespoons hot water
800ml chicken stock, hot
300g Paella rice
500g mussels, cleaned and de- bearded
Salt and freshly ground black pepper

 

To Finish:
3 cloves garlic, finely chopped
2 tablespoons freshly chopped curly parsley
4 tablespoons olive oil

Lemon wedges

 

 

Method:

  1. Liquidize together the sherry, tomatoes, garlic and paprika.
  2. Heat the oil in a paella pan add the chorizo and fry until the fat begins to run – remove with a slotted spoon to a plate. Add the squid and fry briefly. Remove to the same plate.
  3. Brown the chicken in the same pan until just brown.
  4. Add the sherry mixture to the pan with the chicken and bring up to a simmer. Cook for 5 minutes.
  5. Add the beans, peppers and saffron ‘tea’.
  6. Add the chorizo and squid and pour in the stock. Stir well and bring up to a simmer.
  7. Sprinkle the rice evenly into the pan. The paella should not be stirred once the rice has been added – the rice will stick a little at the bottom of the pan but is delicious – it is called "socorat".
  8. Season the paella with salt and freshly ground black pepper and cook over a medium heat – the rice can take anything from 12 to 25 minutes to cook, so taste it every so often to see.
  9. Preheat the oven to 360F/180C,gas mark 4.
  10. Prepare the finish – mix the garlic, parsley and oil together.
  11. When the rice is just cooked press the mussels, hinged side down, into the rice. Cover with tin foil and bake in the oven for 5 minutes or until all the mussels have opened.
  12. Drizzle the garlic, parsley and oil mixture over the paella and serve with lemon wedges.

 

 

April 2019

 

Chocolate Fondants

Easter means chocolate!  We think this is a great recipe to try after a family meal, as the fondants are best prepared in advance and chilled at least 1 hour before baking.  They can even be kept in the refrigerator for up to 24 hours in advance, making organisation a breeze.

 

This recipe makes 5 or 6 fondants (depending on the size of your dariole moulds), so if you are nervous about the cooking time you can always cook the extra in advance to test the exact time required for your oven.

 

Serve with clotted cream or vanilla ice cream.

 

 

Recipe

Makes 5-6 fondants, depending on size of moulds

 

Ingredients:

Melted butter


2 tablespoons cocoa powder
120g unsalted butter, cut into dice
120g dark chocolate, broken into pieces
2 eggs and 2 egg yolks (medium sized eggs)
120g caster sugar
3 tablespoons plain flour, sifted


To Serve:
Clotted cream or vanilla ice cream

 

 

Method:

  1. Brush the inside of 6 dariole moulds with the melted butter (brush the butter using upward strokes) and then put the cocoa in one and turn it to coat the inside, holding it over the second mould to catch any that escapes. Do the same with the other moulds. Place in the freezer until ready for use.
  2. Put the butter and chocolate into a heatproof bowl set over, but not touching, a pan of simmering water and stir occasionally until melted. Allow to cool slightly.
  3. Using a hand held electric whisk together the egg, yolk, sugar and a pinch of salt until pale and fluffy. Gently fold in the melted chocolate and butter, and then the flour.  Pile into a large measuring jug and pour into the prepared moulds, stopping just short of the top. Leave to chill for 1 hour.
  4. Pre-heat the oven to 200C/400F, gas mark 6 and put a baking tray on the middle shelf.
  5. Put the fondants onto the prepared baking tray and cook for 12-15 minutes until the tops are set and coming away from the sides of the moulds. Leave to rest for 1-2 minutes and then turn out onto plates.
  6. Serve with clotted cream or vanilla ice cream.

 

 

March 2019

 

Pancakes

With Shrove Tuesday approaching, we have the perfect pancake recipe to ensure light and delicious pancakes for the whole family.

 

This recipe uses half milk and half water to make the batter to ensure a great result.  You will also notice that we suggest refrigerating the batter for 30 minutes before cooking the pancakes - this is done so that the starch cells swell in the mix.  When cooked, the cells burst and you get a very light pancake.

 

Pancakes should also be very thin - if you can toss a pancake it is probably too thick.  Another point to note is that the first pancake in the batch is rarely perfect!

 

This batter may be made by hand in a mixing bowl, but can also be done in a blender or food processor - if you're using the latter method, the mixture can become too bubbly, so take care not to overwhizz.

 

Recipe

Makes about 12 pancakes

 

Ingredients:

120g plain flour

Pinch of salt
1 medium egg, beaten
1 medium egg yolk
300ml milk and water, mixed
1 tablespoon oil

 

To Serve:
Lemon wedges
Caster sugar

 

 

Method:

1. Sift the flour and salt into a mixing bowl, make a well in the centre exposing the bottom of the bowl.
2. Put the egg and egg yolk with a little of the milk and water into the well.
3. Using a wooden spoon mix the egg and milk and gradually draw in the flour from the sides as you mix.
4. When the mixture reaches the consistency of thick cream and the remaining milk and stir in the oil.  The consistency should now be that of thin cream.

5. Cover the bowl and refrigerate for 30 minutes.

6. Heat a frying pan, or ideally a non-stick crepe pan. Add a little oil and then wipe out the pan – the idea is to use the oil to prevent the pancakes from sticking- pancakes are not fried.

7. Add enough batter to coat the bottom of the pan – swirl the pan to help the batter spread across the bottom of the pan.

8. Place over a medium heat and, when the pancake is lightly brown on the underside turn it over using a palette knife or your fingers and cook the other side until lightly browned.

9. Make up all the pancakes, turn them out onto a plate and keep them separated with squares of greaseproof paper.

10. Serve with lemon wedges and plenty of caster sugar.

 

 

 

January 2019

 

Cheese Soufflé

Many people can be reluctant to make soufflés at home, believing them to be too difficult for home cooks to achieve good results. 

 

We think our recipe is almost foolproof - and individual soufflés using this recipe can even be made ahead in advance then frozen, to lessen the burden on the day of your dinner party or kitchen supper.  If you plan to do this, we suggest cooking from frozen for 12-15 minutes (instead of the 8-10 minutes needed usually) - a test run in your own oven to check temperature will also give you peace of mind.

 

We also think this is one of the best ways to use up any leftover cheese you may have in the fridge after Christmas!  Serve with a fresh green salad.

 

Recipe

Serves 2-3 as a main course, or 4-6 as a first course

 

Ingredients:

Melted butter for greasing

Dried white breadcrumbs

35g butter

30g flour

1/2 teaspoon dry English mustard powder

Pinch of cayenne pepper

280ml milk

100g strong Cheddar (or other strong cheese), finely grated

4 medium eggs, separated

Salt and freshly ground pepper

 

This can be made using 4 large-ish, or 6 smaller ramekins, or a 1 x 15cm soufflé dish.

 

 

Method:

  1. Preheat the oven to 200C/400F, gas mark 6.  Place a baking sheet on the top shelf in the oven (NB, make sure there is enough space for the soufflé to rise).
  2. Brush the soufflé dish or ramekins with melted butter and dust with the breadcrumbs.
  3. Melt the 35g butter in a saucepan, add the flour, cayenne pepper and mustard powder, mix well and cook over a gentle heat for 45 seconds.
  4. Remove from the heat and gradually add about half the milk, stirring continually.  When the mixture is smooth, return to the heat and bring slowly back up to the boil, stirring all the time and adding the remaining milk.  Boil for one minute.  The mixture will get thick and leave the sides of the pan.
  5. Remove from the heat and add the grated cheese.  Pile into a mixing bowl and when slightly cooled, add the egg yolks and season with salt and pepper.  It should be very well seasoned - the flavour will be diluted by the addition of the egg whites.
  6. Whisk the egg whites until stiff but not dry.  Beat a spoonful of the egg whites into the soufflé base.  This is to "loosen" the mixture and makes the folding-in of the whites simpler than it otherwise would be.  Fold in the remaining whites and pile into the soufflé dishes or ramekins.  If using a soufflé dish it should be just over three-quarters full - if using ramekins, they should be full.  Run your finger around the top of the mixture.  This will give a "top hat" appearance to the cooked soufflé.  Tap the dish lightly on the work surface to remove any pockets of air.
  7. Bake in the oven on the pre-heated baking sheet for 25-30 minutes for a large soufflé, or 8-10 minutes for individual soufflés.  Serve immediately (do not test to see if the soufflé is cooked until at least two thirds of the way through the cooking time, then give the dish a light shove - if it wobbles alarmingly, cook for a further 5 minutes).

 

 

 

Dudwell School Ltd, Dudwell Lane, Chewton Mendip, Bath, Somerset BA3 4ND  Ι  Tel: 07860 123827

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