French Martini
Ingredients 50ml/2fl oz vodka 15ml/½fl oz raspberry liqueur 35ml/1½fl oz fresh pineapple juice Preparation method Place the vodka, raspberry liqueur, pineapple juice into a cocktail shaker...
Madeira Cake
Ingredients 175g/6oz butter, at room temperature 175g/6oz caster sugar 3 free-range eggs 250g/9oz self-raising flour 2-3 tbsp milk 1lemon, zest only 1-2 thin pieces of candied citron or lemon...
Homemade Lemon Curd
Ingredients: 2 - cups sugar 1 - cup butter or margarine 1/4 – cup grated lemon rind 2/3 – cup fresh lemon juice 4 - large eggs, lightly...
Baileys and Chocolate Cheesecake
Ingredients 100g/3½ozbutter 250g/8¾oz digestive buiscuits, crushed 600g/1lb 5oz Philadelphia cream cheese 25ml/1fl oz Baileys 100ml/3½ozicing sugar 300ml/10½oz double cream,...
Tropical Fruit Salad
Ingredients: 1+1/2 cups fresh papaya, cubed (for papaya instructions, see link below) 1 cup pineapple chunks, fresh or canned (for fresh pineapple instructions, see link below) 1 banana, sliced 1...
Lamb Leg Roast
Ingredients 1 leg of lamb 2 tablespoons of olive oil 3 garlic cloves, sliced 6-8 sprigs of rosemary salt and freshly ground black pepper to taste mixed vegetables, peeled and chopped Cooking...
Sticky barbecue chicken wings and drumsticks
Ingredients 6 chicken drumsticks, preferably free-range 6 chicken wings, preferably free-range For the marinade: 2 tbsp clear honey 3cm/1¼in piece of fresh ginger, peeled and grated 1...
Tropical Pavlova
Ingredients 6 egg whites, at room temperature pinch of salt 375 g caster sugar 2 tsp cornflour 1 tsp vinegar 4 tbsp unsweetened desiccated coconut 600 ml double cream 4 tbsp white rum For the...
Mojito Coctail
Ingredients Serves: 1 10 fresh mint leaves 1/2 lime, cut into 4 wedges 2 tablespoons caster sugar 1 cup ice cubes 45ml white rum 125ml soda water Preparation method Prep: 10 minutes 1. Place...
Key Lime Pie
Ingredients: * 1½ cups graham cracker crumbs * 2 tbsp sugar * 5 tbsp butter, melted * For the filling: * 15 key limes or 6 limes * one 14oz (400g) can condensed milk * 4 large egg yolks * ¾ cup...
French Martini
Ingredients
- 50ml/2fl oz vodka
- 15ml/½fl oz raspberry liqueur
- 35ml/1½fl oz fresh pineapple juice
Madeira Cake
Ingredients
- 175g/6oz butter, at room temperature
- 175g/6oz caster sugar
- 3 free-range eggs
- 250g/9oz self-raising flour
- 2-3 tbsp milk
- 1lemon, zest only
- 1-2 thin pieces of candied citron or lemon peel, to decorate
Homemade Lemon Curd
Ingredients:
2 - cups sugar
1 - cup butter or margarine
1/4 – cup grated lemon rind
2/3 – cup fresh lemon juice
4 - large eggs, lightly beaten
Procedure:
Step 1
- Combine first 4 ingredients in top of a double boiler; bring water to a boil. Reduce eat to low; cook until butter melts.
Step 2
- Stir about one-fourth of hot mixture into eggs; add to remaining hot mixture, stirring constantly.
Step 3
- Cook, stirring constantly, over medium-low heat until the mixture thickens and coats a spoon (about 15 minutes). Remove from heat; cool.
Step 4
- Cover and refrigerate up to 2 weeks.
Baileys and Chocolate Cheesecake
Ingredients
-
- 100g/3½ozbutter
- 250g/8¾oz digestive buiscuits, crushed
- 600g/1lb 5oz Philadelphia cream cheese
- 25ml/1fl oz Baileys
- 100ml/3½ozicing sugar
- 300ml/10½oz double cream, whipped
- 100g/3½oz grated chocolate
- To garnish
-
- 200ml/7¼oz double cream, whipped
- cocoa powder, to dust
Preparation method
- Melt the butter in a pan and add the crushed digestive biscuits. Mix well until the biscuits have absorbed all the butter.
- Remove from the heat and press into the bottom of a lined 18cm/7in springform tin. Place in the refrigerator and allow to set for one hour.
- Meanwhile, prepare the filling. Lightly whip the cream cheese then beat in the Bailey’s and icing sugar. Fold in the whipped cream and grated chocolate. When smooth, spoon evenly onto the biscuits.
- Refrigerate and allow to set for a further two hours. Once set, remove and decorate with whipped cream and cocoa powder dusted over the top. Serve.
Homemade Irish Cream
Ingredients
- 250ml/9fl ozsingle cream
- 1x 397g/14oz tin condensed milk
- 350ml/12fl oz Irish whiskey
- 1 tsp Camp coffee essence
- 3 tsp chocolate sauce
- 1 tsp vanilla essence
- 1 tsp almond essence
Preparation method
- Sterilise the bottles for the liqueur: wash in very hot water or on the hot cycle of a dishwasher. Preheat the oven to 160C/325F/Gas 3. Place the bottles on a baking tray and dry in the oven for 10-15 minutes. Leave to cool.
- Pour all the ingredients into a blender and blend on high for 30 seconds. Add extra Camp or chocolate to taste.
- Pour into sterilised bottles and store in the fridge. (The liqueur will keep for up to two months.) Shake well before using.
Tropical Fruit Salad
Ingredients:
- 1+1/2 cups fresh papaya, cubed (for papaya instructions, see link below)
- 1 cup pineapple chunks, fresh or canned (for fresh pineapple instructions, see link below)
- 1 banana, sliced
- 1 cup mango, cubed
- 1 cup strawberries, sliced or cut into quarters
- 1 cup kiwi fruit, OR other fruit: such as blueberries, melon or grapes
- Garnish: mint leaves, coconut shavings or similar
- FRUIT SALAD DRESSING:
- 1/4 cup coconut milk
- 1 Tbsp. freshly-squeezed lime juice
- 2 Tbsp. brown sugar or honey
Preparation:
- Stir fruit salad dressing ingredients together in a cup until sugar dissolves. Set aside.
- Place all the fresh fruit in a mixing bowl.
- Pour the dressing over and toss well to mix.
- Pour or scoop the fruit salad into a serving bowl.
Lamb Leg Roast
Ingredients
- 1 leg of lamb
- 2 tablespoons of olive oil
- 3 garlic cloves, sliced
- 6-8 sprigs of rosemary
- salt and freshly ground black pepper to taste
- mixed vegetables, peeled and chopped
Cooking Instructions
Preheat the oven to 400 ° F (200 ° C).
Use a sharp knife to make a few small incisions in the outside of the leg of lamb.
Insert the garlic and rosemary into each of the cuts. Both these flavors are a classic combination with lamb.
Rub the skin of the lamb with a little bit of olive oil. Season with salt and pepper.
Place the lamb in a large baking tin and surround with a selection of peeled and chopped vegetables. Drizzle the vegetables with the remaining oil.
Roast the lamb in the oven for about1 hour, maybe a bit longer. Approximately every 20 minutes coat the lamb with the juices which develop at the bottom of the baking tin.
Remove from the oven, cover and allow to cool down before carving. Keep the vegetables warm until ready to serve.
You can make a gravy using the pan juices, which is a great accompaniment for the leg of lamb to pack it with flavor.
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