Recipes – Page 3

Cheddar Beignets

100 g mature cheddar ((finely grated))
50 g butter
150 ml water
1 tsp sugar
75 g plain flour
2 eggs ((beaten))
100g g mature cheddar (for topping) ((finely grated))
Salt & Pepper
Sunflower oil ((for deep frying))
1 Jar Baxters Caramelised Onion Relish

For the beignets, put the butter, water and sugar into a pan.
Bring to the boil and add the flour, beating well until you have a smooth ball of paste that has left the sides of the saucepan clean.
Remove from the heat and stir in the cheddar.
Add the eggs one at a time, beating all the time until you have a smooth paste.
Season with salt and pepper and set aside.
Fill another heavy-based pan one-third full with sunflower oil and place over a medium heat – do not leave this pan unattended.
Test the heat of the oil by adding a small piece of batter.
Using two spoons, carefully add spoonfuls of the pastry to the oil, taking care not to overcrowd the pan.
Fry for about 5 minutes or until they are nicely browned and have risen to the surface of the oil.
Remove the beignets with a slotted spoon, drain on kitchen paper and keep warm while you fry the rest of the pastry.
Grate more cheese over the beignets while they are still warm.
Serve the beignets warm with a little dipping pot of the Caramelised Onion Chutney.

Tear & Share Bread

If you’ve been thinking about giving bread a go then now is the time! This recipe is simple to follow and you can make it your own with some variations on the Chutney & cheese toppings.

350 g strong bread flour (can be substituted for wholemeal or plain, whatever you have in the cupboard)
150 g plain flour
20 g fresh yeast (or one x 7g sachet of dried yeast)
12 g salt
8 g caster sugar
350 ml warm water
200 g mature cheddar
40 g parsley
1 Jar Baxters Caramelised Onion Relish

Sieve the flours and salt into your mixer bowl then add in the yeast and sugar.
In a food mixer with the dough hook attachment mix the ingredients on a slow speed gradually adding the water to achieve a soft but not sticky dough.
Once all the water has been added leave to knead in the machine on a slow speed for 10 minutes.
Turn the dough out onto a floured surface and work for a further 5 minutes, the dough is ready when you feel it tighten.
Put dough back into the bowl and cover with a damp tea towel. Leave in a warm place until the dough has doubled in size, this usually takes 45 minutes - 1 hour.
Tip the dough back onto the table and work to form a smooth ball.
Shape the dough into 12 evenly sized balls then arrange these in a baking tin, spaced out evenly to allow them to prove.
Again, place in a warm place to prove until doubled in size.
Once doubled in size, spoon over the chutney and top with the cheese and parsley.
Place in a preheated oven on a baking sheet at 180°C for 20 minutes.
Remove the bread from the tin and cook for a further 15-20 minutes.
The loaf is ready when it’s a nice golden-brown colour and sounds hollow when tapped on the bottom.
Finally enjoy, these are best served warm.

TIP

Don’t be tempted to load too much chutney and toppings as the bread won’t cook evenly through and may be raw in the middle.

by Baxters IT

Caramelised Onion Dauphinoise Potatoes

750 g potatoes
300 ml double cream
3 cloves garlic
Sprig of Thyme
1 jar Baxters Caramelised Onion Relish

Peel and thinly slice the potatoes and place on a tea towel to dry.
Place the cream, garlic and thyme in a small pan and bring to the boil.
Reduce the cream by half then strain into a large bowl.
Toss the sliced potato in the cream making sure they are all coated evenly.
In a casserole dish layer the potatoes around the edge slightly over lapping until you have a complete layer then season.
Spread 1 tbsp of the Chutney evenly over the potato.
Repeat until all potatoes are done, leaving the last layer as potato.
Pour over the remaining cream then bake in a preheated oven at 170°C for 1 hour until the top is crisp and golden and the potatoes are soft on the inside.

TIP

Using a mandoline is a great way to quickly slice your potatoes thinly and evenly!

by Baxters IT

Nut Roast

50 g butter
1 onion (diced)
1 leek (shredded)
1 carrot (grated)
3 garlic cloves (chopped)
100 g chestnut mushrooms (chopped)
100 g puy lentils (cooked)
180 g cooked chestnuts (roughly chopped)
100 g mixed nuts (chopped)
30 g dried cranberries (or apricots chopped)
100 g brown bread (torn into small pieces)
100 g vegetable stock
4 tbsp Baxters Caramelised Onion Relish
1 orange (zested)
grating of nutmeg
2 eggs (beaten)
2 parsnips (thinly sliced)
2 carrots (thinly sliced)
salt & pepper

Heat the butter in a large pan and sweat the onion, leek, carrot and garlic until soft, this should take about 10 minutes.
Meanwhile, preheat the oven to 180°C/gas mark 4.
Add the mushrooms and cook through, then lentils, chestnuts, mixed nuts, cranberries, bread, chutney and stock.
Leave to simmer until the stock is completely absorbed, then flavour the mixture with orange zest, nutmeg, salt and pepper.
Fold the beaten eggs through the mixture.
Line a loaf tin with baking paper and brush with oil.
Layer the carrot and parsnip into the tin then pack in the veg mix.
Top with more carrot and parsnip.
Place in the oven and cook for 35–45 minutes, until browned and slightly crisp on the outside.
Slice and serve immediately.

by Baxters IT

Steak sandwich

300g fillet steak
Salt and pepper
3 shallots
50g butter
Splash of oil
20ml milk
50g flour
Baxters Classic Tomato Chutney
100g watercress/rocket Sourdough

To cook the steak heat a frying pan over a medium high heat. It is very important that the pan is hot before adding the steak as this helps get a good colour on the steak
Once the pan is hot add the oil and season the steak
Add the steak top the pan and colour evenly on all sides. Roughly 2 minutes on each side
While frying the steak add 2 shallots cut in half lengthways to the pan.
Place the pan to a preheated oven at 180oc for 2-3 minutes. Remove from the oven and allow to rest for 10 minutes
Peel and slice the remaining shallot into rings. Place in milk then the flour and deep fry until golden. Drain on kitchen paper.
To build the sandwich spread the bread with the Baxters Classic Tomato Chutney and top with watercress/rocket.
Slice the steak and arrange onto sandwich.
Top with roasted shallots and crispy shallot rings. Serve immediately.

by Baxters IT

Fish Tacos

200 g salmon
100 g red cabbage
1 avocado
1 lime
1 red chilli
50 g coriander
50 g crème fraiche
2 tortilla wraps
1 jar Baxters Chilli Jam

Shred the cabbage, squeeze over the 1/2 lime juice and season
Half and scoop out the avocado. Mash with the chilli and other ½ lime juice
Pan fry the salmon in a hot pan for 3 minutes on each side
Heat the tortillas in the oven
Flake salmon using a fork. Place on top of the slaw and add a dollop of crème fraiche
Serve with Baxters chilli Jam

by Baxters IT

Caramelised Onion, Broccoli and Goats Cheese Tart

Caramelised Onion, Broccoli and Goat Cheese Tart

Our Caramelised Onion Chutney goes with everything, but it was made for goats cheese! These tarts can be enjoyed hot for lunch, or brought along cold as part of a picnic, just don’t forget to pack the chutney.

3 Onions
50 ml Olive Oil
1 head Broccoli
200g Goat cheese
1 jar Baxters Caramelised Onion Relish
5 Eggs
200 ml Double Cream
300 ml Milk
1 packet Shortcrust Pastry sheets

Preheat oven to 180ºC.
Line a 7 inch tart ring with a sheet of pastry. Bake blind until lightly golden.
Break the broccoli into small florets. Bring a large pan of salted water to the boil.
Blanch the broccoli for 1 minute, drain and plunge into cold water.
Slice the onions and cook in oil over a low heat until caramelised and golden.
To assemble the tart randomly scatter the broccoli, caramelised onion and crumbled goat cheese.
Using a teaspoon fill any gaps with small spoons of Baxters Caramelised Onion Relish.
Whisk the eggs, milk and cream. Season generously with salt and pepper.
Place tart case on oven tray and fill almost to the top with cream mixture.
Place carefully in the oven taking care not to spill the mixture and bake for 30 minutes or until golden brown and set.
Serve warm with a nice mixed salad.