Currants – 225 gm
Raisins and sultanasMixed peel – 120 gmMixed spice – 120 gmSelf-raising flour – 170 gmBread crumbs – 250 gmBrown sugar – 250 gmButter – 250 gmEggs – 3Currants – 225 gmRaisins and sultanasMixed peel – 120 gmMixed spice – 120 gmSelf-raising flour – 170 gmBread crumbs – 250 gmBrown sugar – 250 gmButter – 250 gmEggs – 3Spoon black treacle – 10 gmCurrants – 225 gmRaisins and sultanasMixed peel – 120 gmMixed spice – 120 gmSelf-raising flour – 170 gmBread crumbs – 250 gmBrown sugar – 250 gmButter – 250 gmEggs – 3Spoon black treacle – 10 gmCurrants – 225 gmRaisins and sultanasMixed peel – 120 gmMixed spice – 120 gm
Self-raising flour – 170 gmBread crumbs – 250 gmBrown sugar – 250 gmButter – 250 gmEggs – 3Spoon black treacle – 10 gmGold label – 300 gmCurrants – 225 gmRaisins and sultanasMixed peel – 120 gmMixed spice – 120 gmSelf-raising flour – 170 gmBread crumbs – 250 gmBrown sugar – 250 gmButter – 250 gmEggs – 3Spoon black treacle – 10 gmGold label – 300 gmCurrants – 225 gmRaisins and sultanasMixed peel – 120 gmMixed spice – 120 gmSelf-raising flour – 170 gmBread crumbs – 250 gmBrown sugar – 250 gmButter – 250 gmEggs – 3Spoon black treacle – 10 gmGold label – 300 gmBrandy and Dark Rum – 300 gm
Currants – 225 gmRaisins and sultanasMixed peel – 120 gmMixed spice – 120 gmSelf-raising flour – 170 gmBread crumbs – 250 gmBrown sugar – 250 gmButter – 250 gmEggs – 3Spoon black treacle – 10 gmGold label – 300 gmBrandy and Dark Rum – 300 gmIn a large bowl mix the ingredients in the order that they are listed above.After the flour, add some liquid and stir well.Add the eggs and the remaining liquids.Should the mix be too heavy, add a few extra drops of Rum.Cover the bowl and leave for 24 hours.Divide the mix into two inch moulds.Using baking paper, cut a circle and place on top of the mix.Cover well with tin foil and place in the steamer for 7 hours.
Carefully take from the steamer, remove the foil and baking paper and turn out onto a serving plate.Baby potatoes – 250 gmRock Salt to tasteRosemary, chopped – 1 tspSour cream – 150 gmOlive Oil to drizzlePepper – ½ tspChopped chives/Parsley – 1 tspGarlic crushed – 4-5 podsBacon diced – 2 tbspBaby potatoes – 250 gmRock Salt to tasteRosemary, chopped – 1 tspSour cream – 150 gmOlive Oil to drizzlePepper – ½ tspChopped chives/Parsley – 1 tspGarlic crushed – 4-5 podsBacon diced – 2 tbspMethod:Baby potatoes – 250 gmRock Salt to tasteRosemary, chopped – 1 tspSour cream – 150 gmOlive Oil to drizzlePepper – ½ tsp
Chopped chives/Parsley – 1 tspGarlic crushed – 4-5 podsBacon diced – 2 tbspMethod:Baby potatoes – 250 gmRock Salt to tasteRosemary, chopped – 1 tspSour cream – 150 gmOlive Oil to drizzlePepper – ½ tspChopped chives/Parsley – 1 tspGarlic crushed – 4-5 podsBacon diced – 2 tbspMethod:Pre-heat the oven to 170° C. Wash the potatoes and scrub thoroughly to remove excess dirt and a little skin. Rub with sea salt; sprinkle coarsely ground pepper, chopped rosemary crushed garlic, diced bacon and generous amount of olive oil. Toss them and arrange them in a silver foil lined baking tray. Bake them for 25-30 minutes or till done. Stir in chopped chives/parsley into the sour cream. Season with salt and pepper.
Baby potatoes – 250 gmRock Salt to tasteRosemary, chopped – 1 tspSour cream – 150 gmOlive Oil to drizzlePepper – ½ tspChopped chives/Parsley – 1 tspGarlic crushed – 4-5 podsBacon diced – 2 tbspMethod:Pre-heat the oven to 170° C. Wash the potatoes and scrub thoroughly to remove excess dirt and a little skin. Rub with sea salt; sprinkle coarsely ground pepper, chopped rosemary crushed garlic, diced bacon and generous amount of olive oil. Toss them and arrange them in a silver foil lined baking tray. Bake them for 25-30 minutes or till done. Stir in chopped chives/parsley into the sour cream. Season with salt and pepper.Baby potatoes – 250 gm
Rock Salt to tasteRosemary, chopped – 1 tspSour cream – 150 gmOlive Oil to drizzlePepper – ½ tspChopped chives/Parsley – 1 tspGarlic crushed – 4-5 podsBacon diced – 2 tbspMethod:Pre-heat the oven to 170° C. Wash the potatoes and scrub thoroughly to remove excess dirt and a little skin. Rub with sea salt; sprinkle coarsely ground pepper, chopped rosemary crushed garlic, diced bacon and generous amount of olive oil. Toss them and arrange them in a silver foil lined baking tray. Bake them for 25-30 minutes or till done. Stir in chopped chives/parsley into the sour cream. Season with salt and pepper.Serve hot with sour cream and some more generous drizzle of Olive Oil.
Baby potatoes – 250 gmRock Salt to tasteRosemary, chopped – 1 tspSour cream – 150 gmOlive Oil to drizzlePepper – ½ tspChopped chives/Parsley – 1 tspGarlic crushed – 4-5 podsBacon diced – 2 tbspMethod:Pre-heat the oven to 170° C. Wash the potatoes and scrub thoroughly to remove excess dirt and a little skin. Rub with sea salt; sprinkle coarsely ground pepper, chopped rosemary crushed garlic, diced bacon and generous amount of olive oil. Toss them and arrange them in a silver foil lined baking tray. Bake them for 25-30 minutes or till done. Stir in chopped chives/parsley into the sour cream. Season with salt and pepper.Serve hot with sour cream and some more generous drizzle of Olive Oil.
Baby potatoes – 250 gmRock Salt to tasteRosemary, chopped – 1 tspSour cream – 150 gmOlive Oil to drizzlePepper – ½ tspChopped chives/Parsley – 1 tspGarlic crushed – 4-5 podsBacon diced – 2 tbspMethod:Pre-heat the oven to 170° C. Wash the potatoes and scrub thoroughly to remove excess dirt and a little skin. Rub with sea salt; sprinkle coarsely ground pepper, chopped rosemary crushed garlic, diced bacon and generous amount of olive oil. Toss them and arrange them in a silver foil lined baking tray. Bake them for 25-30 minutes or till done. Stir in chopped chives/parsley into the sour cream. Season with salt and pepper.Serve hot with sour cream and some more generous drizzle of Olive Oil.
Cherry tomatoes are an excellent additive to the roasted potatoes.Baby potatoes – 250 gmRock Salt to tasteRosemary, chopped – 1 tspSour cream – 150 gmOlive Oil to drizzlePepper – ½ tspChopped chives/Parsley – 1 tspGarlic crushed – 4-5 podsBacon diced – 2 tbspMethod:Pre-heat the oven to 170° C. Wash the potatoes and scrub thoroughly to remove excess dirt and a little skin. Rub with sea salt; sprinkle coarsely ground pepper, chopped rosemary crushed garlic, diced bacon and generous amount of olive oil. Toss them and arrange them in a silver foil lined baking tray. Bake them for 25-30 minutes or till done. Stir in chopped chives/parsley into the sour cream. Season with salt and pepper.
Serve hot with sour cream and some more generous drizzle of Olive Oil.Cherry tomatoes are an excellent additive to the roasted potatoes.Christmas Pudding Marination
Ingredients:
- Currants – 225 gm
- Raisins and sultanas
- Mixed peel – 120 gm
- Mixed spice – 120 gm
- Self-raising flour – 170 gm
- Bread crumbs – 250 gm
- Brown sugar – 250 gm
- Butter – 250 gm
- Eggs – 3
- Spoon black treacle – 10 gm
- Gold label – 300 gm
- Brandy and Dark Rum – 300 gm
Method:
- In a large bowl mix the ingredients in the order that they are listed above.
- After the flour, add some liquid and stir well.
- Add the eggs and the remaining liquids.
- Should the mix be too heavy, add a few extra drops of Rum.
- Cover the bowl and leave for 24 hours.
- Divide the mix into two inch moulds.
- Using baking paper, cut a circle and place on top of the mix.
- Cover well with tin foil and place in the steamer for 7 hours.
- Carefully take from the steamer, remove the foil and baking paper and turn out onto a serving plate.
Serve with brandy sauce
Rosemary Potatoes
Ingredients:
- Baby potatoes – 250 gm
- Rock Salt to taste
- Rosemary, chopped – 1 tsp
- Sour cream – 150 gm
- Olive Oil to drizzle
- Pepper – ½ tsp
- Chopped chives/Parsley – 1 tsp
- Garlic crushed – 4-5 pods
- Bacon diced – 2 tbsp
- Method:
- Pre-heat the oven to 170° C. Wash the potatoes and scrub thoroughly to remove excess dirt and a little skin. Rub with sea salt; sprinkle coarsely ground pepper, chopped rosemary crushed garlic, diced bacon and generous amount of olive oil. Toss them and arrange them in a silver foil lined baking tray. Bake them for 25-30 minutes or till done. Stir in chopped chives/parsley into the sour cream. Season with salt and pepper.
- Serve hot with sour cream and some more generous drizzle of Olive Oil.
- Cherry tomatoes are an excellent additive to the roasted potatoes.
Recipes courtesy executive chef Manu Chandra, Olive Beach