New Challenge - Home Cooking - Week 1 Somerset

We are going to stay at home a little bit more this year, by travelling around our shores cooking local recipes. My husband, as you know, is a pie man and is looking forward to hearty meals. I, on the other hand, worry for waists and general fitness but I am sure I can balance it out!


So far we have been to Somerset and Cornwall and next stop is Hertfordshire, which is proving a little more difficult to find anything other than Lady Pope Cake!

Somerset was first on our list as it is a place we often visit - although thinking about it, we should have started with where we live in sunny Dorset! We have several caravan holidays in Somerset and have done for several years.


We had a Chicken, Fish Pie and Apple Cake (although we preferred Dorset's version - which we will when we pick out Dorset. Recipes below.

Chicken Pie

6 boneless chicken breasts, skin on

3tbsp olive oil

75g butter

2 onions, sliced

4tbsp plain flour

2tbsp grain mustard

2 dessert apples, peeled and sliced into batons

110g button mushrooms, sliced

250ml chicken stock

300ml cider

250ml double cream

1tbsp finely chopped sage leaves

300g Cheddar cheese, grated

6 baked potatoes

Method

1. Preheat the oven to 200°C (gas mark 6). Season the chicken breasts with salt and black pepper.
2. Heat a large saute pan and add 2tbsp of the oil and 50g of the butter.
3. Fry the chicken breasts in batches for 1-2 mins on each side until golden. Put them into a deep-sided oven tray and roast for 25 mins until the chicken is cooked through.
4. Add the remaining butter and oil to the pan and cook the onions for 4-5 mins until softened but not coloured. Add the flour and mustard to the pan and cook for another 2 mins. Add the apples and button mushrooms and cook for 1 min. Pour in the chicken stock and bring to the boil, then pour in the cider. Bring back to the boil and cook for 5 mins. Add the cream and sage, cook for another 5 mins, then season with salt and black pepper.
5. Take the chicken out of the oven and pour the sauce into the dish to cover the chicken completely. Preheat the grill to high. Sprinkle the cheese over the chicken and place under the grill for 5 mins until the cheese is melted, golden and bubbling. Serve with jacket potatoes topped with a knob of butter.
   This recipe is from The Hairy Bikers' Food Tour of Britain, £20 from Weidenfeld & Nicolson.
    
    
   Fish Casserole
   Serves 4- 6
   2lb Cod or Haddock
   2 ½ oz butter
   Salt and pepper
   4 oz mushrooms, sliced
   4 oz tomatoes, skinned and sliced
   ½ pint cider. Butter for dotting
   1lb creamed mash potatoes
   Grated cheese for sprinkling
   Tomato slices and parsley sprigs for garnish
   Sauce
   1 1/2oz butter, 1 ½ oz flour, fish liquid
    

1. Set oven to 375F or Mark 5
2. Butter and oven proof dish and cut the fish into small cubes and arrange in the dish. Season and add the mushrooms and tomatoes. Pour over the cider and dot with butter.
3. Cover and bake for 25mins. Carefully strain off the liquid.
4. To make the sauce, melt the butter in a pan and stir in the flour and gradually stir in the fish liquid. Bring to the boil and cook for a few minutes, stirring to thicken.
5. Increase oven to 450 or GM8. Pour the sauce over the fish in the dish, arrange a boarder of mash potatoes, sprinkle the fish with cheese and garnish with tomatoes.
6. Return to the oven, uncovered for the cheese to bubble and brown.

Serve garnished with parsley.

 

West Country Fish Recipes, published by Salmon.

 

 

Apple Cake

From The Dairy Book of British Food. "Both Somerset and Dorset lay claim to this deliciously moist cake which is equally good served with cream and eaten warm as a pudding. It is best consumed within two days of being made".

 

Servings  10

4 ounces butter

6 ounces dark brown sugar

2 eggs, beaten

8 ounces whole meal flour

1 teaspoon ground mixed spice

1 teaspoon ground cinnamon

2 teaspoons baking powder

1 lb cooking apple, peeled, cored and chopped

3 -4 tablespoons milk

1 tablespoon clear honey

1 tablespoon light brown sugar

Directions

1.       Grease and line a deep 7" round cake tin with greaseproof paper (waxed paper).

2.       Cream the butter and sugar together until pale and fluffy. Add the eggs, a little at a time, beating well after each addition. Add the flour, spices and baking powder and mix well. Fold in the apples and enough milk to make a soft dropping consistency.

3.       Turn the mixture into the prepared tin and bake at 325F for 1 1/2 hours, until well risen and firm to the touch. Turn out on a wire rack to cool.

4.       When the cake is cold, brush with the honey and sprinkle with the light brown sugar to decorate.