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Ricky Murray

Cooking good food on a budget and full flavours

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budget

New Videos! Please Give Them A Watch

Hey guys I’ve been away for while with family stuff but I’ve recorded some vids in that time and uploaded them to my youtube channel. Some awesome recipes now in easy to follow videos. Please give them a check out, like, comment and subscribe for more awesome content coming! Thanks guys.

FOR NEW VIDEOS CLICK HERE

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Different take on a cheesecake

Cheesecakes are a huge this in my family and everyone loves them so I wanted to make something a little different and use the cheese I was sent, so I thought id go with a jelly cheesecake. Please check the link at the bottom for ‘Rickettfieldcheese’

CHEESECAKE

5.2oz (150g) ‘Rickettfield apricot cheese

4 gelatine leaves

125ml milk

125ml double cream

2.8oz (80g) sugar

BASE

12floz water

9 apricots, peeled, pitted, chopped

14 oz (400g) sugar

4 gelatine leaves

Start by making the base, add the water, apricots and sugar to a large pan over a medium heat, bring to the boil and then simmer for 10-15 minutes and remove from the heat.

Place 4 gelatine leaves in a bowl of cold water to soak for 5 minutes, meanwhile crush all the apricots in the bottom of the pan with a potato masher then strain through a cheese cloth or muslin and discard the pulp (I save for making jam), place back on a low heat, remove the gelatine leaves from the water then squeeze out any excess liquid, stir these into the apricot mixture, once dissolved remove from the heat and its now time to decide if you want a big cheesecake or little ones……. I went with little ones so pour the jelly into glasses (about halfway up) then into the fridge for about 1-2 hours to set.

When they’ve set you can get on with the topping.

Put the last 4 gelatine leaves into the bowl of cold water, meanwhile in a large pan over a medium heat add the milk, double cream and sugar heat while stirring until its just about to boil, remove the gelatine, squeeze out any excess liquid and stir into the mixture until dissolved then stir in the apricot cheese.

Pour this into the glasses over the apricot base then into the fridge for 1-2 hours until set and enjoy!

This takes little cooking and if done in a big bowl, its sure to wow everyone!

Rickettfieldcheese

JellyCheesecake

 

 

Naan Bread With A Twist

Seen as the local farm has sent me their eight different flavours of soft cheeses I thought it was time to experiment again. Ever tried making naan bread with cheese? Nope I haven’t either! But it worked so good.

1tbsp ‘Rickett field’ garlic soft cheese

2tbsp milk

7oz plain flour

1tsp dried yeast

1tbsp veg oil

1tsp sugar

3tbsp butter

1tbsp black mustard seeds

In a jug add the yeast, sugar and 2 tbsp warm water, stir and leave in a warm place for 10 minutes until you have froth on the top.
While that’s happening, put the cheese and milk into a small bowl and stir to loosen it up then set aside. Next place the flour into a mixing bowl, stir in the cheese mixture, oil, mustard seeds then the active yeast mixture.
Mix together until you can tip it out on the side to knead for 10-15 minutes until you have a smooth dough.
Place back in the mixing bowl with a little oil, cover with a damp cloth then place in a warm place for 10-15 minutes to rise a little.
When risen, divide into 3 balls on a floured work surface but you can make more i just wanted large ones.
Roll out into oval shapes to about 1/2cm thick, you can cook in the oven but I like to do them in a frying pan.

Add 1tsp butter into a large pan over a high heat, when melted add the naan and fry until golden brown, flip over and add another tsp butter and cook the same.

While that’s cooking you can whip up some mint yoghurt to go nicely with them.

Naan copy

Spinach and Cheese Lasagne

This week a local farm to me were kind enough to bring me some of their soft cheeses to cook with and create some recipes with. There’s eight different flavours as can be seen in the photos. “Rickett Field” soft cheeses are SO creamy and delicious and all the flavours are superb!! I have a few ideas in mind for the cheeses and today I went with a lasagne which turned out brilliant and non was left! These guys are in South Yorkshire, Bradfield, Dungworth and are on Facebook and Instagram. Give them a look!

10.5oz (300g) “Rickett Field” cheese with chives

4 fresh lasagne sheets, 1 extra for gaps

1 400g tin of chopped tomatoes

1 large carrot, diced

1 celery stick, diced

1 medium onion, diced

1tbsp tomato puree

2 garlic cloves, minced

1tbsp mint leaves, chopped

4tbsp hard cheese (I used parmesan)

2tbsp oil

6oz (170g) spinach leaves

Pre-heat oven to 220c (gas 7).

Add the oil, carrot, celery, onion and garlic to a pan over a medium to low heat and soften, you’re best doing it on a low to medium heat so that you don’t colour them.

While that’s cooking, place the spinach in a colander then pour over boiling water to wilt them, place in a tea towel and squeeze all the water out then set aside.

When the veg mix has softened after about 6-7 minutes, stir in the tomato puree and cook for a further 5 minutes. Add the chopped tomatoes then simmer for around 20 minutes to thicken, season well with salt and pepper. Then with a food processor or hand blender puree the sauce which should be nice and thick and set aside.

To make the spinach filling just place the soft cheese, hard cheese of your choice, mint and spinach into a large bowl and mix well and again season with salt and pepper.

Next to build the dish just take a medium size oven proof dish, spread a layer of tomato sauce on the bottom followed by a lasagne sheet then spread a layer of cheese filling followed by tomato sauce and continue the process, top with tomato sauce & the rest of the cheese.

Bake in the oven for 25-30 minutes until bubbling nicely! Serve and drizzle over some extra virgin olive oil.

SkintcookingCheese

 

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.

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.

Green tomato chutney

Summer has gone but some of my tomatoes didn’t ripen, My partners dad told me wrapping them in news paper does the trick but I’m a lover of all food that’s Indian and chutney so this was a win win. 

1lb 6oz green tomatoes, quartered 6oz light brown sugar

6 floz white wine vinegar

1 onion, diced 

1 garlic clove, minced

1 inch piece of ginger, peeled and grated

1/2 red chilli, chopped

4oz sultanas 
Add the sugar to a heavy bottom high sided pan over a medium heat until it’s all melted, add the vinegar but stand back as the smell is very over powering, stir until all the sugar has dissolved. 

Add the chilli, garlic, sultanas, ginger, onion and tomatoes, stir and cook on a simmer covered for 1 hour checking and stirring occasionally, when it’s nice and thick it’s ready.

Kedgeree

Saw some smoked haddock and couldn’t resist! So decided it was kedgeree night. The flavours in this meal are so good!
8oz smoked haddock

3 eggs, boiled and quartered 

3tbsp double cream

1tbsp mild curry powder

1 1/2 onion, diced

6oz rice

18floz water

2 bay leaves

3oz frozen peas

Squeeze of lemon juice

1tbsp sunflower oil 

Handful of fresh parsley, chopped

Salt and pepper
Pour the water into a pan over and medium heat along with the haddock skin side up and the bay leaves and cook for 7-8 minutes. Peel the skin off which should come off easy, then flake up the haddock over a colander and pour the cooking water into a separate pan, add the rice, boil for 10mins.

In the pan you just used, add the oil and fry the onions for 2 minutes, add the curry powder, stir then cook for a an extra 3 minutes. When the rice is cooked it should have soaked up all the water, add to the onions along with the cream, peas, parsley and a good season with salt and pepper. Give everything a big stir and remove from the heat. Add the haddock and lemon juice then carefully stir in the haddock and serve with the eggs.

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