English Scones

Scones are the easiest English teatime treat. There’s scope to customise these sweet ones with dried fruit or cinnamon.

Ingredients

• 225g/8oz self raising flour
• pinch of salt
• 55g/2oz butter
• 25g/1oz caster sugar
• 150ml/5fl oz milk
• 1 free-range egg, beaten, to glaze (alternatively use a little milk)

Preparation method

1. Heat the oven to 220C/425F/Gas 7. Lightly grease a baking sheet.
2. Mix together the flour and salt and rub in the butter.
3. Stir in the sugar and then the milk to get a soft dough.
4. Turn on to a floured work surface and knead very lightly. Pat out to a round 2cm/¾in thick. Use a 5cm/2in cutter to stamp out rounds and place on a baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up.
5. Brush the tops of the scones with the beaten egg. Bake for 12-15 minutes until well risen and golden.
   Technique: Glazing with egg wash
   

   Watch technique0:24 mins
6. Cool on a wire rack and serve with butter and good jam and maybe some clotted cream.

Spiced soy roast chicken

Roast chicken with a delicate hint of Chinese herbs and spices, soy and whisky.

Ingredients

For the brine

• 75g/2½ oz salt
• 60g/2¼ oz sugar

For the chicken

• 1 x 1.5kg/3 lb 5 oz free range chicken
• ½ tsp salt
• 1 tsp five-spice powder
• 5 garlic cloves, unpeeled, lightly smashed
• 10 slices fresh root ginger, skin on
• 2 spring onions, roughly chopped
• 4 tbsp vegetable oil

For the basting sauce

• 4 tbsp soy sauce
• 2 tbsp Irish Whiskey
• 2 tbsp chilli sauce
• 2 tbsp honey
• pinch chilli flakes

For the medley of vegetables

• 100g/4 oz carrots, sliced
• 100g/4 oz green beans, topped and tailed
• 100g/4 oz asparagus tips
• 100g/4 oz cauliflower, small florets
• 100g/4 oz broccoli, small florets
• 4 tbsp butter
• 2 tbsp fresh root ginger, finely chopped or grated
• 2 tbsp light soy sauce

Preparation method

1. Dissolve the salt and sugar in 1 litre/1¾ pints water, to make the brine. Add the chicken to the brine and leave for 1 – 2 hours. Drain and pat dry.
2. Preheat the oven to 220C/425F/Gas 7.
3. Mix the salt and five spice powder and rub it over the chicken, inside and out. Place the garlic, ginger slices and spring onion in the cavity and tie with string.
4. Heat the vegetable oil in a roasting pan and lightly brown the chicken on each side on top of the stove.
5. Transfer the chicken to the oven and roast for 15 minutes at 220C/ 425F/Gas 7.
6. Meanwhile, mix together all the ingredients for the basting sauce. After the chicken has been roasting at a high heat for 15 minutes, turn the oven down to 170C/350F/Gas 4 and roast for another 50 minutes. During the last 30 minutes, baste the chicken with the sauce frequently.
7. At the end of the cooking time, remove the chicken from the oven and allow to rest.
8. For the medley of vegetables, heat a pan of salted water, up to the boil. Add the carrots then after a minute, add the green beans. After another minute add the asparagus. Repeat at minute intervals until all the vegetables have been added. When all the vegetables are cooked thoroughly, drain.
9. Melt the butter with the ginger and soy, either in the microwave or a small saucepan. Drizzle over the vegetables, toss lightly.
10. Once rested, joint the chicken by removing the legs and breasts. Cut each in half and arrange on a serving platter and serve with the pan juices and the vegetables.

Souvlakia

BBC - Food - Recipes : Souvlakia

Juicy pork belly simply cooked with oregano and red wine. A cheap and easy way to extend your barbecue repertoire.

Ingredients

• 500g/1lb 2oz pork belly, skin removed
• 2 onions, cut into wedges
• 1 red pepper, seeds removed, cut into 2cm/1in squares
• 1 green pepper, seeds removed, cut into 2cm/1in squares
• 1 tbsp olive oil
• 100ml/3½fl oz red wine
• salt and pepper
• 2 tbsp dried oregano

To serve

• pitta breads
• salad
• chilli sauce

Preparation method

1. Heat a griddle pan over a high heat.
2. Cut the pork into large cubes and thread onto skewers, alternating with the onion and peppers.
3. Drizzle with olive oil and cook on the griddle, turning every few minutes to ensure even cooking.
4. Just before the souvlakia are fully cooked, drizzle the red wine over them (while still on the griddle). Season, to taste, with salt and freshly ground black pepper and sprinkle with oregano.
5. Once the souvlakia are cooked, remove them from the griddle and serve in pittas with salad such as lettuce, cucumber, tomatoes, onions and a dollop of chilli sauce.

Welcome

Welcome to my food diary from around the world, hopefully to up load a dish a day
enjoy. day 1