Tuesday, 4 October 2011

In the mood for some baking? Leisure Range Cooker 90 teams up with Jo Pratt


Range cooker specialist, Leisure, has enlisted the assistance of TV chef Jo Pratt to create a simple yet delicious set of recipes.

With years of expertise working alongside a host of top name chefs, Jo Pratt brings her flair for fine flavours and fresh ideas to this collection of recipes. Tweaking classic dishes and using familiar ingredients in original and inventive ways, Jo’s recipes are effortless to recreate in the comfort of the home with the aid of the Leisure Range 90 Cooker.

Sweet or savoury, one of the six mouth watering dishes is bound to capture the imagination. If you are tiring of wintry menus, the “Tomato and Asparagus Ricotta Tart” will evoke that al fresco feel. For those wishing to tackle the evening meal, a classic with a twist such as “Fish Pie with Crunchy Topping”, is guaranteed to appeal. Interested in something a little bit different? The “Savoury Sausage and Tomato Bread and Butter Pudding”, will definitely tickle the taste buds. For something sweet, the “Strawberry and Vanilla Cream Sponge”, “Pecan Pie” or “Blueberry Muffins” are sure to satisfy cravings.

Bringing to light all of the clever and easy to use features the Leisure Range 90 Cooker has to offer, the different recipes by Jo Pratt take advantage of its proficient oven, hob and grill. Whether you are baking a batch of “Blueberry Muffins” in one of the large capacity triple ovens, or grilling sizzling sausages for the “Savoury Sausage and Tomato Bread and Butter Pudding” recipe, this energy efficient range cooker will make it a breeze.

Created for Leisure by Jo Pratt, all of the recipes are available online at www.leisurecp.co.uk including; “Tomato, Asparagus and Ricotta Tart”, “Fish Pie with Crunchy Topping”, “Savoury Sausage and Tomato Bread and Butter Pudding”, “Strawberry and Vanilla Cream Sponge”, “Pecan Pie” and “Blueberry Muffins”.

The Leisure Range 90 Cooker has an RRP of £1,199.99, one of the more affordable 90cm range cookers on the market.

Leisure is one of the original range cooker brands, and as well as its traditional and contemporary 90cm models, also offers 100cm electric and dual fuel models. To support the traditional-style range cooker line up, Leisure also offer the Mini Gourmet Cooker, a standard 60cm cooker width with all the style and features of the larger range cookers. The 100cm models have an RRP of £949.99, while the 60cm models cost around £549.99.

See www.leisurecp.co.uk/recipes for videos of Jo Pratt creating each recipe.

TOMATO, ASPARAGUS AND RICOTTA TART
serves 4-6
Preparation time - 10-15 mins

• 10 spears of asparagus
• 375g ready-rolled puff pastry
• 250g ricotta cheese
• 2 large eggs, lightly beaten
• 50g Parmesan cheese, grated
• 2 cloves of garlic, crushed
• a large bunch of basil leaves, finely shredded, plus extra for garnish
• 4-5 ripe tomatoes, quartered
• olive oil

Pre-heat the oven to 200ºC/fan 180ºC fan oven/gas 6.

Place the pastry on to a lightly oiled baking tray and prick several times with a fork.

Mix together the ricotta, eggs, half of the parmesan, garlic, basil and seasoning and beat until smooth. Spread over the pastry base, leaving about a 2cm border.

Trim or snap the tougher woody ends from the asparagus, then lay, with the tomatoes on top of the ricotta, pressing down gently. Season lightly, scatter with the remaining parmesan and drizzle over a little olive oil.

Bake for 25-30 minutes until the filling has set and the pastry is golden. Serve warm or at room temperature cut into pieces.

FISH PIE WITH CRUNCHY TOPPING
Serves 6
Preperation time - approx. 25 mins

For the filling:

• 75g butter
• 1 onion, chopped
• 1 bay leaf
• 50g flour
• 150ml white wine
• 200ml milk
• 600g salmon fillet, cut into 3cm cubes
• 200g raw tiger prawns
• 200g scallops (optional, the equivalent weight of salmon can be used)
• 3 eggs, hard boiled and chopped
• 2 tbsp chopped dill

For the crumble topping:

• 1 ciabatta loaf
• 50g finely grated parmesan cheese
• 3 tbsp olive oil
• small bunch of parsley

Pre-heat the oven to 200ºC/fan 180ºC fan oven/gas 6.

Melt the butter in a large saucepan and gently sauté the onion with the bay leaf until the onion is softened but not coloured. Stir in the flour for about 30 seconds before gradually adding the wine, stirring to prevent any floury lumps, before doing the same with the milk. Bring to a simmer and cook for a few minutes until you have a thick sauce.

Stir in the salmon, prawns and scallops (if using) and return to the simmer. Cook for a few minutes, until the prawns are pink, before adding the eggs, dill, salt and pepper. Spoon into a large ovenproof dish and keep to one side.

To make the topping, tear the ciabatta into pieces and place in a food processor. Blitz to a rough crumb. Add the parmesan, olive oil and parsley, then briefly blitz to combine.

When you are ready to cook the pie, scatter the topping over the top of the creamy fish sauce and place in the pre-heated oven for 30-40 minutes (or slightly longer if you are cooking the filling from chilled) until the topping is golden and the filling is bubbling at the edges.

SAVOURY SAUSAGE AND TOMATO BREAD AND BUTTER PUDDING
Serves 4
Preparation time - Pudding - approx. 30 mins

• 6-8 good quality sausages, of whatever flavour you prefer
• 9 medium slices of white bread
• 40g butter, at room temperature
• 4 tbsp bought caramelised onions/ onion relish
• 12-16 cherry tomatoes
• 5 large eggs
• 200ml double cream
• 1 tbsp English mustard powder
• 1 tsp dried thyme
• 100g mature cheddar, grated

You will also need a 1.5-1.8 litre baking dish.

First of all you need to cook the sausages either in the oven, grill or frying pan. Once cooked, and cool enough to handle, slice into roughly 1 cm pieces.

Butter the bread, then cut each piece diagonally in half. Spread the caramelised onions on the bottom of the buttered dish. Arrange the bread in the dish, in overlapping layers, adding slices of the sausages and tomatoes in between the layers.

In a large bowl beat together the eggs and then mix in the cream, mustard powder, thyme and half of the cheese. Season with salt and pepper, then slowly pour this over the bread, pressing down so the slices are submerged. Scatter over the remaining cheese, and leave to stand for about 10 minutes, for the mixture to soak into the bread.

Pre-heat the oven to 180ºC/fan 160ºC fan oven/gas 4.

Place on a baking tray and then put into the oven for 30-40 minutes until the top is golden and the eggs are set when you press the centre of the dish.

Serve hot with a vegetable of your choice.

STRAWBERRY AND VANILLA CREAM SPONGE
Preparation time -20-25 mins

For the sponge:
• knob of butter, melted
• 225g butter, at room temperature
• 225g caster sugar
• 4 large free-range eggs
• 225g self-raising flour, sifted, plus 1 tbsp extra for dusting the tins

To serve:
• 250-275ml double cream, lightly whipped
• 1 vanilla pod
• 2 tbsp good quality strawberry jam
• 150-200g fresh strawberries, stalk remove and halved or quartered
• 2 tbsp sieved icing sugar, plus extra for dusting the finish cake

• You will also need 2 x 15cm-17.5cm cake tins

Pre-heat the oven to 180ºC/fan 160ºC fan oven/gas 4.

First of all, to prepare the tins brush inside with the melted butter. Place a circle of greaseproof paper in the base of both tins, then coat the inside edges with a dusting of flour.

Place the butter and caster sugar in a bowl and beat well until light, creamy and fluffy. Add the eggs, one at a time, with a spoonful of flour with each egg, to prevent the mixture from curdling, the gently mix in the remaining flour.

Divide the mixture evenly between the tins. Spread over the surface with a palate knife or spatula and place in the oven and bake for about 20 minutes, or until the cakes spring back when pressed gently with a finger and are pale golden in colour.

Remove from the oven and take them out of the tins after about 5-10 minutes. Place them on a wire rack to cool completely (for about half an hour).

While the cakes are cooling, place the cream in a bowl. Split the vanilla pod, and scrape out the seeds into the cream. Add the icing sugar and whip to form soft peaks.

Once the cake is cool, spread the jam on the surface of one sponge, and the cream on the other. Sit the strawberries on top of the cream, and place the strawberry jam sponge on top, pressing lightly to hold in place.

Dust the top of the cake with icing sugar and serve.


PECAN PIE
serves 8
Preparation time - 30 mins plus 20-30 mins resting time

For the pastry
• 150g plain flour
• 1 tablespoon caster sugar
• a pinch of salt
• 100g unsalted butter, chilled and cut into cubes

For the filling
• 250g pecan halves
• 3 large eggs, beaten
• 125g golden syrup
• 175g soft brown sugar
• 3 tablespoons whisky or orange juice
• 40g unsalted butter, melted
• 1 teaspoon vanilla extract

• you will also need a 23 to 24cm loose–bottomed tart tin

First of all, you will need to make the pastry. Place the flour, sugar and salt in a food processor or mixing bowl and blitz or rub in the butter until it resembles fine breadcrumbs. Add 2 tablespoons of cold water and bind until it just comes together, adding a little more water if it is needed. Knead very lightly on a floured surface to form a smooth dough. Roll out and line the tart tin. Prick the base several times with a fork and chill in the fridge for about 20 to 30 minutes.

Preheat the oven to 200ºC/fan 180ºC fan oven/gas 6.

Line the chilled pastry case with a piece of greaseproof paper and fill with a layer of baking beans or rice. Cook for 15 minutes. Remove the paper, brush the base with a little of the beaten egg and cook for a further 5 minutes until the pastry is just becoming golden.

During the last 5 minutes of cooking the pastry, spread the pecan nuts on baking tray and toast them in the oven for 5 minutes. Remove and leave to cool slightly.

Reduce the oven temperature to 160ºC/fan 140ºC/gas 2–3.

Roughly chop half the pecans and mix with all the rest of the filling ingredients, including the whole pecans. Pour and spread into the pastry case. Bake for 20 to 25 minutes, until the centre is just set.

Serve warm with the extra-thick cream, clotted cream or ice cream, or cold with pouring cream.
PS…
If you don’t have time or prefer not to make your own pastry, use about 300g bought shortcrust pastry and sprinkle over 1-2 tablespoons of caster sugar while you roll it out to add a little sweetness.

EASY MINCE PIES WITH ORANGE AND CINNAMON CRUMBLE TOPPING
Makes approx.12
Preparation time - 20 mins

• approx. 375g shortcrust pastry
• 250g good quality mincemeat
• 50g plain flour
• 4 tbsp demerara sugar
• 40g butter
• finely grated zest of ½ orange
• 1 tsp ground cinnamon

• you will also need 1 or 2 x 12 hole patty tins.

Pre-heat the oven to 200ºC/fan 180ºC fan oven/gas 6.

Thinly roll out the pastry and using a 7.5-9cm pastry cutter, cut out as many disks as you can, re-rolling the trimmings as you go. Press the disks into the holes of one or two 12 hole patty tins.

Spoon a couple of teaspoons of mincemeat into each pastry case and set aside.

To make the crumble topping, rub together the flour, demerara sugar, butter, orange zest and cinnamon until you have a chunky crumble mixture. Scatter over the top of the mincemeat and place in the oven for around 15 minutes or until the mince pies are golden and the tops are crisp.

Remove from the oven and leave to cool for a few minutes before taking out of the tins. Cool on a wire rack and dust with icing sugar to serve.

PS…
For those who aren’t lovers of mincemeat, a delicious alternative is to replace it with some apple pie filling, and make as above with the crumble topping.

BLUEBERRY MUFFINS
Makes 12
Preparation time - Blueberry muffins - 20 mins

• 250ml milk
• 50ml vegetable oil
• ½ tsp vanilla extract
• 1 large egg, lightly beaten
• 75g caster sugar
• 250g plain flour
• 3 tsp baking powder
• ½ tsp salt
• 200g blueberries

Streusel topping:
• 25g plain flour
• 2 tbsp Demerara sugar
• 15g cold butter

• you will also need a 12 hole muffin tin lined with 12 muffin cases


Pre-heat the oven to 200ºC/fan 180ºC fan oven/gas 6.

First of all, you need to prepare the streusel topping by rubbing together the flour, Demerara and butter until you have a crumble consistency.

To make the muffins mix together the wet ingredients (milk, oil, vanilla extract and beaten egg).

Add the sugar, flour, baking powder and salt. Mix briefly, just enough to moisten the flour, giving you a lumpy batter. Keeping it slightly lumpy will ensure lighter muffins once cooked. Fold in the blueberries and then divide the mixture between the 12 muffin cases.

Scatter the streusel mixture over the top of each muffin and then place in the oven to cook for 20-25 minutes until they are golden. Once cooked, cool slightly before leaving to cool further on a wire rack.

CORNISH PASTY
Makes 4
Preperation time approx. 45 mins

For the pastry
• 400g plain flour
• good pinch of salt
• 100g butter, chilled and cubed
• 100g lard, chilled and cubed
• cold water to mix
• beaten egg, to glaze

For the filling
• 1 medium-large potato, about 175g, peeled weight
• 175g swede, peeled weight
• 400g braising steak, cut into small pieces (0.5-1cm big)
• 1 large onion, finely chopped
• freshly ground white pepper
• 4 small knobs of butter

First of all, to make the pastry, season the flour and sift into a large bowl. Add the butter and lard, then rub into the flour using your fingertips until the mixture resembles coarse breadcrumbs. Sprinkle with 6-7 tablespoons of chilled water (enough to just bind the dough) and draw the mixture together with a round-bladed knife.

Turn onto a floured work surface and knead gently to bring together then wrap the pastry in cling film and chill for at least 30 minutes in the fridge.

Pre-heat the oven to 220ºC/fan 200ºC fan oven/gas 7.

To make the filling, slice potato and swede into thin, small pieces about 1-2cm across.

Dust the work surface with flour. Roll out the pastry to the thickness of a £1 coin. Using a small plate cut out four circles (around 15cm diameter). Moisten the edge with milk or water and support half of the pastry nearest to you over the rolling pin. On the other half, put a small layer of prepared vegetables then a layer of beef, seasoning with salt and freshly ground white pepper as you go. Repeat this once but be careful not to have too much filling as this will cause the pastry to burst during the cooking process.

Add a small knob of the butter and sprinkle a dusting of flour over the filling, which will help to make a gravy. Fold the other half of pastry that has been resting on the rolling pin over the filling and squeeze the half circle edges firmly together. Starting at the right side whilst supporting the left side with other hand, using first finger and thumb turn the edge over to form a crimp. Repeat this process all along the edge making sure you get a good seal.

Brush pasty with beaten egg wash and put a 1-2cm cut in the centre of the top to allow steam to escape. Sit on a baking tray and place in the hot oven for 15 minutes, then reduce the temperature to 180C/160C fan ovens/gas 4 or a further 45 minutes. If they are browning too quickly cover loosely with greased paper.

Cool slightly before eating.

FACTFILE:
• With a 200 year history, Leisure is at the forefront of cooker design and innovation. Part of Beko Plc, the UK’s third biggest white goods manufacturer, Leisure has built its reputation around a high standard of quality.
• Designed to suit both traditional and contemporary kitchens, the Good Housekeeping endorsed Leisure Range 90 Cooker is available in both electric and dual fuel versions, to ensure it matches perfectly. Allowing the user to easily keep track of the cooking times, the range cooker also features a handy large LED clock.
• Accustomed to creating scrumptious recipes, Jo has three books under her belt including The Nation’s Favourite Food, In The Mood For Food and In The Mood For Entertaining. Working with big name chefs such as Gordon Ramsay, Jamie Oliver and John Torode, Jo Pratt has really come in to her own within recent years with her recipes featuring on TV shows such as Saturday Kitchen, Great Food Live, Taste, Soapstar Superchef and Market Kitchen.
• Website: www.leisurecp.co.uk Telephone: 0845 600 4916

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