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Ricky Murray

Cooking good food on a budget and full flavours

Month

November 2016

Dads coffee and walnut cake 

My dad loves to have a slice of coffee & walnut cake with a coffee while reading the paper, so when I got a call asking me to make him one I wasn’t surprised. Moist and very tasty and I don’t like coffee really but I do like this.

8oz unsalted butter, room temp (little extra for greasing

8oz caster sugar

4 eggs

1 1/2 floz strong espresso coffee (cooled)

8oz self-raising flour

2 1/2oz walnut (broken up)
FOR THE TOPPING

4 1/2oz unsalted butter (room temp)

7oz icing sugar 

1 1/2 floz strong espresso coffee (cooled)

Handful of whole walnuts to decorate 
Preheat oven to 180c (gas 4).

In a bowl, beat the butter and sugar together until light and pale. Add the eggs one at a time and beat until well incorporated before moving on to the next egg. Add the espresso and mix well. Next add the walnuts and flour, mix everything well to combine everything completely. Pour the mixture into a lined and greased cake tin (I use 8″). Place in the oven to bake for 20-25 minutes or when a skewer is inserted in the middle it comes out clean. Remove from the oven and tin then allow to cool completely on a wire rack. While that’s cooking make the butter cream topping by beating the butter and icing sugar together until light and very pale, fold in the espresso. When the cake is cool spread over the topping and decorate with the walnuts.

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Mushroom tortellini with a creamy mushroom, lemon thyme sauce 

My family are huge fans of pasta and I love making it fresh. We’re also big lovers of Italian. 

This dish is true comfort food! We love this dish and there’s never any left when I make it and the sauce usually gets mopped up with some bread. 

For the pasta

5oz “00” flour

1 medium egg and one egg yolk, beaten

For the filling

10oz chestnut mushrooms, diced very small

1tbsp thyme, chopped

1oz butter

1floz double cream

Salt and pepper

For the sauce 

1/2 pint vegetable stock made with a cube

Couple of sprigs of lemon thyme 

Handful of chestnut mushrooms, chopped

Salt and pepper

3floz double cream
1 egg in a separate bowl beaten
First of all make the pasta so it has time to rest for about an hour. I like to do it all by hand but you may just want to add the flour and eggs to a food processor then blitz until it resembles breadcrumbs then knead on a work surface until it forms non sticky dough but this part is quite hard as the dough is stiff. Place into the fridge for an hour. For the mushroom stuffing just add the butter and mushrooms to a frying pan over a medium heat and cook for 4-5 minutes then add the double cream, thyme then stir well. Cook for a further 5-6 minutes until most of the moisture has evaporated then set aside to cool. 

While that’s cooling roll out the pasta by hand or if you have a pasta roller use that but remember to keep dusting with flour, it wants to be the thickness of about a 10p coin, cut out with a cookie cutter. Get a pan of salted water on a high heat boiling for the pasta. Place 1tsp of the mushroom mix in the middle of the pasta circle, brush the edges with egg wash then fold over into a semi circle and seal the edges, next grab both pointed sides of the pasta curl round, brush again with egg wash and seal to make the tortellini (but you can cook them as the semi circles to make it easier). Put the stock, lemon thyme, mushrooms salt and pepper in a pan over a high heat then leave it to boil for 5-7 minutes, remove the thyme then add the cream, simmer for 3-4 minutes. Put the pasta in to cook​for 3-4 minutes. When done toss the pasta in the sauce and serve. 

Decorate with wilted spinach.

Chicken and vegetable samosas with a twist

Chicken drumsticks were on the reduced section so I decided to make chicken and vegetable samosa’s but took a risk and used tortillas.So so tasty!!!
17oz (480g) chicken drumsticks

3 medium onions, diced

1 large carrot, grated

Handful of frozen peas

2 cloves garlic, minced

4tbsp veg oil 

1 tbsp Garam masala

1tsp ground cumin

1tsp ground coriander 

1tsp turmeric

1tsp curry powder

2 packs large tortilla wraps

Salt and pepper

1 egg, beaten
Preheat deep fat-fryer to 180c.
First off remove all the chicken from the bone and chop small. 

Add the oil and garlic to a large frying pan over a medium heat for 2-3 minutes to soften, add the spices to the oil and stir well, then in with the onions for 5-6 minutes while stirring until softened. Next in with the chicken, carrot and peas, stir everything together well and cook while stirring for a further 5-6 minutes then set aside to cool. 

Now for the tortillas you want to cut them out into rectangles about the width of three fingers and the full length or the tortillas but square the ends off (video in later post will show what I mean). 
TO SEE HOW TO FILL THE TORTILLAS AND MAKE THE SAMOSAS PLEASE WATCH THE VIDEO IM POSTING AS ITS HARD TO EXPLAIN AND ITS EASY WHEN YOU WATCH IT BEING DONE. ONCE FILLED AND SEALED WITH EGG WASH, PLACE INTO THE FRYER AND COOK

​UNTIL GOLDEN BROWN (ABOUT 5-6 MINUTES). REMOVE THEN PLACE ON A WIRE RACK TO COOL OR KITCHEN PAPER.
For a vegetarian version (which I’ve done) just use 2 large potatoes grated.

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