Recipe Box

Get creative in the kitchen with celebrity chef Nigel Brown. Each week the Yorkshireman will bring you a new and exclusive recipe to tempt your taste buds.

Leek and Potato Soup

Posted by Nigel Brown
Nigel Brown
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on Friday, 14 March 2014
In need of some cheering comfort food? Leek and Potato soup never gets old...

Leek and Potato soup

Ingredients

  • 1 lt homemade chicken stock
  • 1 medium leek
  • 3 medium potatoes
  • 2 tablespoons olive oil
  • salt & pepper to taste
  • 4 tablespoons double cream or 100ml milk (optional)

Method

Chop the top off the leek and trim the roots. Chop the leek in half lengthways and wash under running water, fanning out the layers, to make sure all grit and mud has gone.

Wash the potatoes and chop into eighths.

Chop the leek roughly. Heat the olive oil in a soup pan and add the leeks and potatoes. Stir to coat with oil. Then cover and simmer gently for 10 minutes. Stir occasionally to stop browning.

Add the homemade chicken stock and stir well. Cover and simmer for 10 minutes, until the potatoes are soft.

Remove from the heat and liquidise. For a bit of variety, you can leave this soup whole, if you prefer.

Season to taste with salt and pepper and stir in the cream or milk just before serving.

BERRY AND CHERRY FLAPJACK

Posted by Nigel Brown
Nigel Brown
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on Wednesday, 26 February 2014
A tasty treat to tempt your tastebuds this Thursday...

berry and cherry flapjack recipe from Nigel Brown

  • 150g Unsalted butter
  • 75g Muscovado sugar
  • 3 tbsp Clear honey
  • 250g Porridge oats
  • 150g Mixed dried berries and cherries
  • 50g Hazelnuts, roasted and chopped

Preheat the oven to 180°C

Place the butter, sugar and honey in a medium-sized pan and heat gently, stirring occasionally, until the butter has melted and the sugar has dissolved.

Remove from the heat and stir in the oats, dried fruit and nuts. Press the mixture into a lightly greased, rectangular, non-stick cake tin 20cm, 4cm deep) and bake in the oven for 15-20 minutes, or until golden brown.

Allow to cool in the tin for five minutes, then score lightly with a knife to make 12 bars. Leave to cool completely in the tin before cutting and removing. The flapjacks can be stored in an airtight container for up to four days.

Chocolate Fondant Pudding

Posted by Nigel Brown
Nigel Brown
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on Thursday, 13 February 2014
Chocolate Fondant Pudding... the perfect Valentine's dessert!Nigel Brown's Chocolate Fondant Pudding

Ingredients
  • 85g caster sugar
  • 150g butter
  • 150g dark chocolate, roughly chopped
  • 3 free-range egg yolks
  • 3 whole free-range eggs
  • 1 tbsp plain flour

Method

Preheat the oven to 180C/350F/Gas 4. Grease 4 small dariole moulds or ramakins.

Place the sugar, butter and chocolate into a heatproof bowl over a pan of simmering water.

Heat very gently until the butter and chocolate have melted, then remove from the heat. Whisk together until combined.

Add the egg yolks and whole eggs and beat well.

Fold in the flour.

Pour into the dariole moulds or ramakins and place in the fridge to chill for at least 20-25 minutes.

Remove from the fridge and place onto a baking tray. Put straight into the oven and cook for 8-9 minutes.

Allow to rest for a minute or two and then turn out onto individual serving plates and serve or serve hot in their dishes.

APRICOT AND BRAZIL NUT BREAKFAST BARS

Posted by Nigel Brown
Nigel Brown
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on Wednesday, 05 February 2014
Fast food of the very best kind...Nigel Brown's breakfast bar recipe

Makes 14
  • 150g dried apricots
  • 150g Brazil nuts
  • 50g dark chocolate chips
  • 50g rolled oats
  • 50g muesli
  • 30g puffed rice cereal
  • 3 tablespoons golden syrup
  • 5 tablespoons orange juice

Preheat the oven to 180°C/350°F/gas 4

Chop the dried apricots and Brazil nuts into small pieces of irregular size. Place all the dry ingredients in a mixing bowl and mix well. Next, stir in the golden syrup and orange juice until evenly combined.

Line a swiss-roll tin (20cm x 30cm) with greaseproof paper and spoon in the mixture. Smooth down with the back of a spoon so the mixture is tightly packed and of even thickness.

Place in the oven for 20 minutes, check after 15 minutes to ensure it does not burn. Remove from the oven and leave to cool for an hour or two, then chill in the fridge overnight.

Cut into 14 bars and store in the fridge.

Whisky and Ginger Cake

Posted by Nigel Brown
Nigel Brown
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on Thursday, 23 January 2014
With Burns Night looming this cheeky little afternoon treat should get you into the spirit of the season...

Nigel Brown recipe

Ingredients
  • 75g butter
  • 100g soft brown sugar
  • 3 eggs slightly beaten
  • 6 tablespoons whisky
  • 25g ground ginger
  • 50g grated fresh ginger
  • 500g self-raising flour

Method

Preheat oven to 170°C and grease a 9 inch cake tin.

Cream the butter and sugar together until smooth

Add the beaten eggs and mix well.

Add whisky, ground ginger and the grated fresh ginger.

Stir in flour.

Pour into cake tin and bake in pre heated oven for 45min - 1hour or until a skewer comes out clean.

Leave to cool for 2 hours before serving or serve warm with toffee sauce and ice-cream.


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