Village Recipe Book

Fruit & Nut Granola

 
200g rolled oats
75g mixed seeds ( eg. pumpkin, sunflower, sesame)
200g mixed nuts ( eg. brazil, walnuts, almonds, pine nuts)
1 - 2 tablespoons cinnamon
5 tablespoons maple syrup
2 tablespoons virgin olive oil
200g dried fruit of your choice ( eg. dates, apricots, prunes)
 
Thoroughly mix oats, seeds, nuts, cinnamon, syrup and oil together. Spread onto a baking tray and cook at 180C, 350F, gas 4 for 25 minutes or until golden. Stir half way through.
 
Whilst granola is cooking chop the dried fruit and add once granola is cooked but still warm. Cool and store in airtight tin for up to 2 weeks.
 
Serve with milk.

Apple & Blackberry Jam
 
Ingredients
1 kg Blackberries
1 kg Cooking apples
1 kg Jam Sugar
 
Method
Wash blackberries, place in microwaving bowl and microwave for 8 minutes,
Peel apples, cut into smallish segments, place in another microwaving bowl, add 1 1/2 tablespoons of water and then microwave for 8 minutes,
Place the blackberries and apples into an appropriate microwaving bowl, then stir and mash,
Stir in the sugar and then microwave for another 8 minutes,
Stir and mash again and then microwave for a further 7 minutes.
Pour into clean and sterile jam jars and fit lids.

Smoked Haddock Kedgeree as served at The Bay Trees B&B

Ingredients
To serve 3/ 4 portions
2 portions of Verveine fishmarket undyed smoked haddock.
2 oz butter
8 oz long grain rice
Half teaspoon curry powder ~ use more if a stronger taste needed.
I lemon
Half pint fish stock or water
Salt and pepper
2 /3 hard boiled eggs: eggs from Noah’s Ark farm.
Parsley and cayenne pepper to garnish.
1 onion (optional). I do not add when this is a breakfast dish.

Method
Poach the haddock in the fish stock or microwave for 2 mins with some butter rubbed in to give moisture and develop the taste.
Cook the long grain rice as instructions show but do not overcook, leave al dente.
Ensure all bones are removed from the fish and lightly flake.
Add lemon juice, the curry powder and remaining stock and salt and pepper to taste.
Ensure the fish and rice are coated with the liquid and the curry powder dissolved and cooked well into the mixture.
Heat gently on a low heat for 10 minutes or until all ingredients are hot and moisture has been adsorbed.
Serve the dish with quartered hard boiled eggs, garnished with parsley and cayenne pepper.

Delicious and much requested!

Breakfast Bubble and Squeak as served at the Bay Trees B&B

Ingredients
To serve 2 / 4 portions

Most or any of the following vegetables can be used for example cabbage, carrots, parsnips, brussels sprouts and potatoes.
Worcestershire sauce
Mustard if liked
Vegetable oil, approx one tablespoon.
Pepper and salt

Method
Chop the vegetables and mash potatoes and carrots.
Heat a little oil in a medium sized frying pan and add the vegetables to fill the pan.
Heat well and let them brown on the underneath turning with a spatula and ensure all vegetables are heated.
Add a good dollop or Worcestershire sauce and mustard if liked and season with salt and add some freshly ground pepper.
Continue to brown and cook through so the mixture holds together then serve by filling a metal pastry cutter placed on the plate. Push well down with a metal teaspoon and release the cutter. This will give you a circular generous portion which is delicious with bacon and sausage from David Gates butchers and eggs from Noah’s Ark farm.