Check our blog regularly for seasonal recipes taken from the Dudwell School Recipe Book, available here:
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.
Serves 8 people
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
3 cloves garlic, finely chopped
2 tablespoons freshly chopped curly parsley
4 tablespoons olive oil
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.
Makes 5-6 fondants, depending on size of moulds
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
Clotted cream or vanilla ice cream
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.
Makes about 12 pancakes
120g plain flour
Pinch of salt
1 medium egg, beaten
1 medium egg yolk
300ml milk and water, mixed
1 tablespoon oil
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.
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.
Serves 2-3 as a main course, or 4-6 as a first course
Melted butter for greasing
Dried white breadcrumbs
1/2 teaspoon dry English mustard powder
Pinch of cayenne pepper
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.
Dudwell School Ltd, Dudwell Lane, Chewton Mendip, Bath, Somerset BA3 4ND Ι Tel: 07860 123827
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