Here's A Sexy Little Pud That'll Charm The Pants off Them!!

CHEATS CHOCOLATE MOUSSE WITH RASPBERRY COMPOTE

350 GRAMS GOOD QUALITY 70% COCOA SOLID CHOCOLATE
1 DESSERTSPOON OF COCOA
1 MEDIUM TIN OF EVAPORATED MILK
3 SHEETS OF GELATINE
3 EGG WHITES
2 DESSERTPOONS OF CASTOR SUGAR
1 SMALL TIN OF RASPBERRYS IN JUICE.
GOOD GLUG OF PORT.

METHOD.

SMASH THE CHOCOLATE AND PLACE IN A BOWL OVER A PAN OF HOT WATER TO MELT WITH THE COCOA POWDER. WHEN ALMOST MELTED POUR IN THE EVAPORATED MILK AND STIR UNTIL SMOOTH. PLACE THE SHEETS OF GELATINE IN A LITTLE COLD WATER TO SOFTEN FOR 10 MINUTES. IN A SEPERATE MIXING BOWL, PLACE THE EGG WHITES AND WHISK WITH THE SUGAR UNTIL THEY FORM STIFF PEAKS AND IS QUITE FIRM. WHEN THE CHOCOLATE MIXTURE HAS COOLED A LITTLE WHISK IN THE SOFTENED GELATINE UNTIL DISSOLVED THEN USING A WOODEN SPOON FOLD IN THE BEATEN EGG WHITES UNTIL COMPLETELY COMBINED. SET ASIDE FOR A MOMENT WHILST YOU DRAIN THE JUICE FROM THE RASPBERRYS AND SET ASIDE FOR USE IN MAYBE A NICE VODKA COCKTAIL?? MASH THE RASPBERRYS WITH PORT TO TASTE AND PLACE IN THE BOTTOM OF 4 OR 6 SERVING GLASSES DEPENDING HOW HUNGRY YOU ARE. CAREFULLY SPOON IN THE CHOCOLATE MOUSSE AND LEAVE TO SET FOR ABOUT 4 HOURS OR EVEN OVERNIGHT IS FINE. TOP WITH WHITE CHOCOLATE SHAVINGS AND ENJOY. IF YOU WANT SOMETHING A BIT MORE BOOZY YOU CAN ADD A LITTLE BRANDY TO THE CHOCOLATE MIXTURE AT THE MELTING STAGE!

Cheats Pork Pie! Lavverly With Pickle Geezer!!

PORK AND SPICED APPLE PIE.

500 GRAMS OF MINCED PORK SHOULDER
2 BRAMLEY APPLES PEELED, CORED AND CUBED.
HANDFULL OF FRESH SAGE CHOPPED FINELY
SALT AND PEPPER TO TASTE
GOOD SPLASH OF CIDER VINEGAR
2 DESERTSPOONS OF SOFT BROWN SUGAR
TEASPOON OF GROUND CINNAMON
PACK OF GOOD QUALITY SHORTCRUST PASTRY

METHOD.

PLACE MINCED PORK IN A MIXING BOWL ADD THE SAGE AND SALT AND PEPPER AND MIX WELL UNTIL COMPLETELY BLENDED, TAKE A TINY PIECE OF THE MIXTURE AND FRY UNTIL COOKED THROUGH, TASTE TO MAKE SURE THE MIXTURE IS SEASONED TO YOUR LIKING.
NEXT, PLACE THE APPLES IN A SMALL SAUCEPAN WITH THE BROWN SUGAR, CINNAMON AND CIDER VINEGAR, BRING TO A SIMMER FOR ABOUT 5 MINUTES UNTIL THE APPLES START TO BREAK DOWN, MASH INTO A COARSE PUREE AND SET ASIDE TO COOL.
GET A GREASED LOAF TIN AND ROLL OUT TWO THIRDS OF THE PASTRY AND PLACE IN TIN WITH PASTRY OVERHANGING SIDES SLIGHTLY. TAKE HALF THE PORK MIXTURE AND PRESS DOWN INTO THE PASTRY LINED TIN FIRMLY THEN SPREAD THE APPLE PUREE OVER THAT THEN TAKE THE REMAINING PORK MIXTURE AND COVER THE APPLE UNTIL THE MEAT MIXTURE COMES TO THE TOP OF THE TIN LEVEL WITH THE RIM. ROLL OUT REST OF PASTRY TO MAKE A LID, EGG WASH THE EDGE OF THE PASTRY OVERHANGING THE TIN AND PLACE PASTRY LID OVER THE TOP AND CRIMP FIRMLY TO AVOID LEAKS. MAKE A HOLE IN THE CENTRE OF THE PIE TO ALLOW STEAM TO ESCAPE DURING COOKING. EGGWASH TOP AND PLACE ON A BAKING TRAY. COOK AT GAS MARK 4 OR ABOUT 140 ELECTRIC IN THE CENTRE OF THE OVEN FOR ABOUT ONE AND A HALF HOURS. LEAVE TO COOL COMPLETELY AND REFRIDGERATE OVERNIGHT. SERVE COLD SLICED WITH CREAMED MUSTARD MASH.

Well I'm Back Folks, Hope You've Missed me?

It's great to be back!! Here's a simple but delicious recipe aired on BBC radio recently and got a massive thumbs up, and also it's gluten free, without the crusty bread that is!


CHICKEN CHOWDER SOUP.

1 MEDIUM WHITE ONION CHOPPED
1 SMALL TIN OF SWEETCORN
3 PEELED AND SLICED POTATOES
1/2 PINT CHICKEN STOCK
1/2 PINT MILK
1/4 PINT DOUBLE CREAM
2 GRAMS OF GRATED PARMESAN
HAND FULL OF LEFT OVER CHICKEN
SALT & PEPPER TO TASTE

METHOD.

IN A LARGE LIDDED PAN ADD A GOOD SPLASH OF OLIVE OIL AND THROW IN THE CHOPPED ONION AND GENTLY FRY UNTIL SOFT
ADD THE SWEETCORN, STOCK, MILK AND CHOPPED POTATOES, BRING TO A SIMMER AND LEAVE UNTIL THE POTATOES START TO FALL APART ADD THE CREAM, PARMESAN AND CHICKEN AND BRING BACK TO THE SIMMER UNCOVERED UNTIL THE SOUP HAS REDUCED BY A THIRD AND IT STARTS TO THICKEN. LEAVE TO COOL AND THEN BLITZ UNTIL SMOOTH IN A BLENDER. PUT BACK INTO A SAUCEPAN AND WARM THROUGH ADDING SALT AND PEPPER TO TASTE. SERVE WITH WARM CRUSTY BREAD.