The General Chat Thread

Hussey, that cheesecake looks amazing! I have that book, it's excellent, so must try that recipe soon

The chicken chasseur looks amazing too - would you have a recipe for it?

Edit: Sorry just saw you actually gave the recipe....! Thanks!

Loire wrote: »

Hi all,

Just wondering if anyone has made their Christmas cake yet? Think I might go at this this weekend...

Loire.

Going to soak mine Sunday or Monday and bake it a week or two later, will make a change as I usually don't get round to baking it til 23 or 24 December, doesn't adversely effect the flavour though thankfully!

Loire wrote: »

A Xmas cake newbie...what do you mean by soaking the cake - I'm guessing you mean soaking the fruit somehow?

Thanks,
Loire.

Yes soaking the fruit and ground almonds in brandy; because we're so disorganised in this house we tend to soak the fruit for a couple of weeks instead of 'feeding' the cake with alcohol in the lead-up to Christmas- the cake I do is moist enough without adding more alcohol after baking anyway!
My top tip for soaking the fruit is to soak the cherries, mixed peel and ground almonds etc in the alcohol along with the raisins and sultanas etc (most recipes I've seen tell you to only soak the raisins and sultanas) - it makes for a lovely moist and fairly alcoholic tasting cake, without being overpoweringly drink-y!
What recipe are you using Loire?

Loire wrote: »

Thanks! I don't have a recipe yet. I see a nice looking one on the Odlums site but am all ears!

Thanks!
Loire.

I use a SunMaid recipe from years and years ago, have no problem posting it here, just let me know if you're interested x

SunMaid Christmas Cake

500g Raisins
175g Sultanas (I use 500g sultanas and 175g raisins but that's just personal preference)
100g mixed peel
175g glace cherries (cut in quarters, pop them in a sieve and rinse in boiling water to remove the syrup)
6 or 7 dried apricots (or dried peaches if you can find them, either way cut each into 8 or 10 pieces)
100g ground almonds
Grated rind of 2 lemons (wash in boiling water to remove wax if you're using waxed lemons)
5 chunks crystallised ginger, finely chopped
150ml brandy

Step 1: Prepare the ingredients listed above and soak in the brandy for at least 24 hours or up to a month. I use a mixing bowl triple-wrapped in cling film and give it a shake every couple of days to make sure everything is nicely soaked in alcohol! Dark rum or whiskey or a mixture works just as well as brandy.

Step 2: Line a 9 inch (23cm) round cake tin with parchment (I line the base with a circle of brown paper, then the parchment, then line the sides, and also wrap the outside of the tin with brown paper and secure it with string). If you want a 9 inch square cake, increase everything by 1/4.

Preheat oven to 150 degrees C/Gas mark 2/300 degrees F and put the shelf in the centre of the oven.

Ingredients

300g plain flour
1 tsp mixed spice
1 tsp cinnamon
1/2 tsp nutmeg
225g butter, very soft
225g soft brown sugar
5-6 beaten eggs (5 large or 6 medium)
1 tblsp molasses

Method

Cream the butter and sugar until light and fluffy, then gradually beat in the eggs and molasses.
Stir this mixture into the soaked fruit mixture until well combined.
Turn into prepared tin and bake for 2.5 to 4.5 hours*, until a hot skewer inserted in the centre of the cake comes out clean.
Leave in tin until completely cool, then wrap in parchment and tinfoil until ready to use.

*Yes, the cooking time is very vague: it completely depends on your oven! In our old gas oven, it took 4 hours 40 minutes; in our old electric oven, it took 2 hours 45 minutes. I'm pretty sure last year, in our latest electric oven, it took 3 hours.
To make sure it cooks evenly and doesn't brown too much on top, I cover it after the first hour and a half. I make a cover about 2 inches bigger than the tin using 4 sheets of newspaper, double wrapped in tinfoil. Does the job nicely.

To ice the cake, I use 10.5 ounces of ground almonds, 10.5 ounces of sugar, 1/2 tsp almond essence, 1 egg and 1-2 tablespoons of brandy (I often leave out the almond essence and just use more brandy ) - just mix the dry ingredients and add the wet ingredients until it comes together like marzipan - it will seem very dry, but the heat of your hands will make it more moist very quickly.
I use old school Instant Royal Icing powder: just less than 2 packs, made up using the instructions on the packet, covers this cake perfectly.

Happy Baking!!

Faith wrote: »

Fresh pesto on Tuc is delicious too. In fact, is there anything that doesn't taste better on Tuc?

I have recently rediscovered Tuc. I rue the day this happened!

May have to try pesto and Tuc next time I'm hungover :pac:

Stuffed cabbage Troo style

http://uktv.co.uk/food/recipe/aid/513576

Thanks dee_mc!!

Loire.

Minder wrote: »

Stuffed cabbage Troo style

http://uktv.co.uk/food/recipe/aid/513576

Reminds me of a Norwegian dish called Fårikål which is basically layered lamb and cabbage, along with lots(!) of black peppercorns. It doesn't sound much, and if you're into 'presentation', forget it but it's delicious. One of those dishes that seems to get better with age.

http://mylittlenorway.com/2008/09/lamb-in-cabbage/

I have that James Martin book and the only thing that I make/made from it is the Chocolate Cola Cake.

It is so fast and easy to make and sooo yummy. It's always made for birthday's and special days.

I have a bit of addiction to cookery books too but normally only make one or two things if any from them.

I love reading and looking at the pictures and imagining the flavours.

Myself & a couple of Swiss pals are thinking of a Bud Spencer & Terrence Hill tribute dinner. Apart from ribs, chicken, beans & beers - any ideas for other rough & ready 'cowboy' trail food?

Must be easy to eat using your hands or at best - a wooden spoon.

Chilli con carne
Scrapple
Hush Puppies
Biscuits and gravy
Cobbler