American Spiced Pumpkin Pie

Ingredients

1-1/2 cups plain flour
pinch of salt
3 oz unsalted butter
1 tbsp caster sugar
1 lb peeled fresh pumpkin, cubed, or 2 cups canned pumpkin, drained
1/2 cup soft light brown sugar
1/4 tsp salt
1/4 ground allspice
1/2 tsp ground cinnamon
1/2 tsp ground ginger
2 eggs, lightly beaten
1/2 cup double cream
whipped cream, to serve

Method

  1. Place the flour in a bowl with the salt and butter and rub with your fingertips until the mixture resembles breadcrumbs (or use a food processor).
  2. Stir in the sugar and add about 2-3 tbsp water and mix to a soft dough. Knead the dough lightly on a floured surface. Flatten out into a round, wrap in a polythene bag and chill for 1 hour.
  3. Preheat the oven to 200°C/400°F with a baking sheet inside.
  4. If you are using raw pumpkin for the pie, steam for 15 minutes until quite tender, then leave to cool completely. Puree the steamed or canned pumpkin in a food processor or blender until it is very smooth.
  5. Roll out the pastry quite thinly and use to line a 9-1/2in (measured across the top) x 1-inch deep pie tin. Trim off any excess pastry and reserve for the decoration. Prick the base of the pastry case with a fork.
  6. Cut as many leaf shapes as you can from the excess pastry and make vein markings with the back of a knife on each.
  7. Brush the edge of the pastry with water and stick the leaves all round the edge. Chill.
  8. In a large bowl mix together the pumpkin puree, sugar, salt, spices, eggs and cream and pour into the prepared pastry case. Smooth the top with a knife.
  9. Place on the preheated baking sheet and bake for 15 minutes. Then reduce the temperature to 180°C/350°F and cook for a further 30 minutes, or until the filling is set and the pastry golden.
  10. Serve the pie warm with a generous dollop of whipped cream.

Makes 4 to 6 servings.

Source: The Ultimate Desserts Cookbook


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Steak and Fried Egg Baps with Mustard Butter

Ingredients

100 g butter, softened
2 teaspoons wholegrain mustard
1/2 teaspoon English mustard powder
1 tablespoon chopped fresh tarragon leaves
1 teaspoon Gentleman’s relish or anchovy paste (optional)
2 white baps, halved horizontally
2 x 250-g rib-eye (or sirloin) steaks, roughly 1.5-cm thick
3 tablespoons olive oil
2 large eggs
sea salt and black pepper, to season

Method

  1. Put the butter in a mixing bowl and beat it with a spoon until squished against the sides of the bowl. Spoon in the wholegrain mustard, mustard powder, tarragon and relish, if using. Season to taste, taking care not to over-season as the relish will already be salty. Beat everything together and use to butter the insides of the baps.
  2. Preheat a grill pan over high heat until very hot.
  3. Brush the steaks with 1 tablespoon of the oil and season well with salt and pepper. Using tongs, lay the steaks on the pan and press down. Leave them to cook for 2-4 minutes on each side. Press the centre of the steak to determine how well cooked it is. A light yield means it is medium, while anything soft is still rare.
  4. Transfer the steaks to a board and cut off any large pieces of fat. Leave to rest for 2-3 minutes while you cook the eggs.
  5. Add the remaining oil to a frying pan/skillet and heat over high heat. Crack in the eggs and turn the heat to low. Cook for 2 minutes, then flip over for 30 seconds to cook the other side but leave the yolk with a bit of ooze.
  6. Place a fried egg in each bap and finish off with a steak.

Makes 2 servings.

Source: 100 Ways with Eggs


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Breakfast Bread and Butter Pudding with Dried Apricots and Cranberries

Ingredients

2 cups whole milk (you may need a little more if your bread is thickly sliced)
2 tablespoons caster/ granulated sugar
3 eggs
1/4 teaspoon ground cinnamon
8 slices wholemeal/ whole-wheat bread, torn into bite-size pieces
1 cup dried apricots, chopped
4 tablespoons dried cranberries (unsweetened)
honey or maple syrup, for drizzling

Method

  1. Preheat the oven to 180°C (350°F).
  2. Combine the milk, sugar, eggs and cinnamon in a bowl, and whisk well to blend. Set aside.
  3. Put the dried apricot pieces and cranberries in a mixing bowl and stir to mix together.
  4. Arrange half of the bread pieces in the prepared baking dish and sprinkle with half of the apricot mixture. Top with the remaining bread and the remaining apricot mixture and pour over the milk mixture.
  5. Bake in the preheated oven for 35-45 minutes, until puffed, golden and just slightly wobbly in the middle.
  6. Serve warm, with honey or maple syrup to drizzle over.

Makes 1 serving.

Source: 100 Ways with Eggs


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Sweetcorn and Bean Tamale Pie

Ingredients

2 corn cobs
2 tbsp vegetable oil
1 onion, chopped
2 garlic cloves, crushed
1 red pepper, seeded and chopped
2 green chillies, seeded and chopped
2 tsp ground cumin
1lb ripe tomatoes, peeled, seeded and chopped
1 tbsp tomato puree
15 oz can red kidney beans, drained and rinsed
1 tbsp chopped fresh oregano oregano leaves, to garnish

Topping

1 cup polenta
1 tbsp plain flour
1/2 tsp salt
2 tsp baking powder
1 egg, lightly beaten
1/2 cup milk
1 tbsp butter, melted
2oz smoked Cheddar cheese, grated

Method

  1. Preheat the oven to 220°C/425°F. Remove the outer husks and silky threads from the corn cobs, then par-boil in boiling, but not salted, water for 8 minutes. Drain and leave until cool enough to handle, then run a sharp knife down the corn cobs to remove the kernels.
  2. Heat the oil in a large pan and fry the onion, garlic and pepper for 5 minutes, until softened. Add the chilies and cumin and fry for 1 minute.
  3. Stir in the tomatoes, tomato puree, beans, corn kernels and oregano. Season. Bring to the boil, then simmer, uncovered, for 10 minutes.
  4. Make the topping. Mix together the polenta, flour, salt, baking powder, egg, milk and butter in a bowl to form a smooth, thick batter.
  5. Transfer the corn kernels and beans to an ovenproof dish, spoon the polenta mixture over the top and spread evenly. Bake for 30 minutes. Remove from the oven, sprinkle over the cheese, then return to the oven for a further 5-10 minutes, until golden.

Makes 4 servings.

Source: Vegetarian Classics


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Baked Oyster with Champagne Sauce

Ingredients

8 oz oysters
1/2 cup champagne
1/2 cup fresh cream
1 tbsp brandy
1 tsp chili powder
1 egg yolk (beaten)
2 tbsp butter
1/2 tsp minced ginger

Seasonings

1/4 cup chicken stock
1/4 tsp salt
pinch of pepper

Method

  1. Open oysters and discard shells. Blend with dash of lemon juice and pepper.
  2. Heat 2 tbsp butter and sauté ginger. Add oysters and stir-fry briefly. Flambé with brandy.
  3. Add champagne, seasonings and chili powder. Cover with lid and cook for 2-3 minutes.
  4. Add cream and mix well. Remove oysters to serving plate.
  5. Pass the sauce through a sieve and then stir in egg yolk while the sauce is still hot. Pour sauce over oyster and serve.

Makes 2 servings.

Source: Lisa Yam’s Seafood


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