Author: Emma Hawkins
Stuffed and wrapped mozzarella chicken with sweet potato chips

Stuffed and wrapped mozzarella chicken with sweet potato chips

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Gone are the days of dry chicken when you wrap it in pancetta. Not only does it make it look fancy, but it locks in all the moisture, giving a deliciously succulent meat. This one also has the surprise of a tricolour stuffing in the middle, made up of mozerella, sundried tomatoes, and basil which flavours the relatively bland meat really well.

Just like a bistro style meal, this dish can easily do both the casual lunch or the dressed up dinner party, so it’s a good one to have up your sleeve. If you’re not a fan of sweet potato you can use normal potatoes to make the chips, but the sweet works really well with the salty pancetta so I’d recommend it.

 

Recipe

Serves 4

Time: 45 minutes

Ingredients

  • 20 Strips of Parma ham (this may vary depending on the size of your chicken breasts)
  • 4 Chicken breasts (as large as possible)
  • 1 Ball mozzarella, torn into chunks
  • 6 Sundried tomatoes, drained and finely chopped
  • 1 handful of basil, roughly chopped
  • 2 tbsp olive oil
  • 3 sweet potatoes

Method

  1. Pre-heat the oven to 180˚C.
  2. Take 5 parma ham strips and lay them so they’re slightly overlapping on a board.
  3. The take a chicken breast and turn it over so it’s smooth side down. Then make a slice, horizontally, into the thickest part of the breast, being careful not to cut all the way through.
  4. Take a chunk of mozzarella and stuff it into the chicken. Then take some of the chopped sundried tomatoes and chopped basil and stuff that into the chicken as well.
  5. Put the chicken breast, cut side up, onto the strips of parma ham, so that the thin end of the breast is nearest the last strip.
  6. Working tail to top wrap the parma ham around the chicken in diagonal strips – ie take the right side of the first strip and wrap it diagonally over the chicken, then do the same with the left strip, and so on with the rest of the parma ham.
  7. Once all the strips have been wrapped around the chicken turn the breast over and put onto a lined baking tray. Repeat with all the other chicken breasts.
  8. Once all stuffed and wrapped, bake in the over for 20-25 minutes until the parma ham is crisp and the flesh is no longer pink.
  9. Now time to make the sweet potato chips. Chop the sweet potatoes into wedges and then put into a roasting tin. Pour over the oil and sprinkle over some salt to season. Then roast these in the oven (at the same temperature as the chicken is fine) for 15-20 minutes until crispy. Turn them over half way through cooking to crisp up all over.
  10. Once everything is cooked you can serve it immediately with a nice side salad!

Thanks for reading! Any questions, queries or requests just let me know.

Emma x
Sausages, Mash and Sticky Balsamic Onions

Sausages, Mash and Sticky Balsamic Onions

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Whilst I love complicated French patisserie, when it’s the middle of the week and I’m tired, stressed and short of time, all I want is a quick dinner that tastes good. In times like these there’s nothing more comforting than some good homemade mash, and there’s nothing better to put that mash with than some pork sausages and sticky balsamic onions. These onions also work really well on burgers and with steak, so if you’re making either of those any time soon you can give that a go. I’m gonna leave the writing there this time, as I’m all three of the above, and if you’re the same you’re going to be wanting to get onto the recipe, so here it is…

Recipe

Serves 2

Time: 45 minutes

Ingredients

  • 6 Cumberland sausages (or any variety you prefer)
  • 2 Large baking potatoes, peeled and cut into chunks
  • 150g Butter
  • 2 Red or white onions, finely sliced
  • 2tsp Caster sugar
  • 2tsp Balsamic vinegar
  • Salt and pepper to season

Method

  1. Heat a grill to full heat. Put the sausages onto a grill pan, pierce them slightly with a knife, and then put them under the grill to cook. Turn them over once they’ve browned on one side, so that they colour evenly. If you don’t have a grill you can oil a pan and fry the sausages in there until no longer pink in the middle.
  2. Now start the mash. Fill a large pan with water and bring to the boil. Add the potatoes and leave until a knife goes into them easily – 8-10 minutes should do it.
  3. Meanwhile make the sticky balsamic onions. Take a large pan, preferably one with a lid, and put in 50g of the butter. Put over a medium heat to melt it, and then add the sliced onions. Cook for 2 minutes whilst stirring, and then leave to cook for around 7 minutes with the lid on to let them soften.
  4. Once soft, take the lid off and fry for another 2-3 minutes, stirring occasionally,  until they begin to caramelise and brown slightly. Then add the sugar and vinegar and stir to combine. Fry for another 2-3 minutes until all sticky and delicious, and then cover and put to one side.
  5. Once the potatoes are tender, drain them and put them back into the pan. Using a fork or potato masher, break up the potatoes until they’re smooth and lump-free. Add the other 100g butter and add it to the potatoes. Continue mashing to mix it in and make it even more lump free – it should melt if the potatoes are still warm.
  6. Season the mash with salt and pepper, and then serve the sausages, onions and mash with some tomato ketchup!

Thanks for reading!
Emma x

 
The Almighty Sticky-Apple-Ginger-Praline Cake

The Almighty Sticky-Apple-Ginger-Praline Cake

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This is the third cake in our trio of big cakes – and I think I’ve saved the best till last! This kinda snowballed until it became what we see here, which is why I’ve named it ‘the almighty…’ – as it’s jam packed with flavours and textures. As always it began as just a simple ginger cake. Then I thought why not add apples and dates to make it extra sticky and moist. Sticky cakes work really well with crunchy pecan praline, so that got added in, and then some  sparklers were clearly needed to put the cherry on the top.

That said, I did have bonfire night in mind, and I wanted to make a cake which encompassed all flavours of the occasion. From warming ginger to caramel apples, this cake is everything you could want for a cold autumnal evening. If you don’t have a crowd to feed, and trust me this cake will feed a crowd, you can use 2/3 of the cake mix and do a two layer version which will work just as well. Similarly, if you want a cake that’s easy to transport and share you can use 2/3 of the mix and do a large tray-bake, or even make cupcakes, so that you can distribute it easily.

Recipe

Serves 14

Time: 2 1/2 hours

Ingredients

For the sticky apple and ginger cake

  • 500g Chopped dates
  • 500ml Water
  • 6 Large eggs
  • 300g Light brown sugar
  • 75 Dark brown sugar
  • 50g Golden syrup
  • 3 tsp Vanilla extract
  • 300g Butter, melted
  • 4 Medium cooking apples, peeled and cored (about 600g)
  • 525g Self raising flour
  • 5 1/2 tsp Ground ginger
  • 3 tsp Bicarbonate of Soda
  • Pinch of salt

For the icing

  • 140g butter
  • 400g cream cheese
  • 1kg icing sugar

For the pecan praline

  • 100g Sugar
  • 75g Pecans

To decorate

  • 1 Granny Smith apple
  • 100g Caster sugar
  • 1 Can of Carnations Caramel (about 375g)
  • Sparklers (optional)

Method

  1. Pre-heat the oven to 180˚C. Then line three 7.5inch tins with butter and baking paper.
  2. Put the chopped dates and water into a saucepan and bring to the boil. Leave to simmer for 5 minutes and then take off the heat and set aside.
  3. With an electric whisk, whisk the eggs, sugars, syrup and vanilla together until pale and fluffy. Then, whilst whisking, slowly pour in the melted butter.
  4. Using a large spatula, fold the date mixture into the egg mixture. Then grate the peeled and cored apple into the main bowl and fold this in.
  5. Sift the flour, ginger, bicarb and salt into the wet ingredients and fold with a large spatula until fully combined.
  6. Pour the mixture into the three lined tins and bake for 35-45 minutes, until a skewer comes out clean when inserted into the centre of the cakes.
  7. Turn the cakes out onto cooling racks and leave to cool completely.
  8. Now make the cream-cheese frosting. Put the butter into a large bowl and beat until smooth and soft. Add the cream cheese and half the icing sugar an beat again until smooth. Add the rest of the icing sugar and beat again until smooth. Leave in the fridge until needed.
  9. To make the pecan praline put the sugar into a saucepan with 60ml of water. Put the pan over a medium heat and bring to the boil, without stirring, and leave until a golden brown colour has developed.
  10. Put the pecans onto a baking sheet, pour the caramel over them and then leave to cool completely.
  11. Once cooled, break the praline up, either with a rolling pin or by hand. Then put it into a food processor and blitz into a coarse crumb.
  12. Now start to build the cake. Put a dollop of the icing onto the board you’ll present the cake on, and put the base sponge onto this blob – this will stop the cake moving around. Spoon some of the icing onto the cake and spread over, making the side slightly more raised than the centre. Sprinkle ½ of the praline into the centre of the cake, and then put the second sponge on top. Repeat the icing and then praline on this second cake, and then top with the final cake.
  13. Using a palette knife, spread the frosting over the cake, trying to make as smooth a surface as possible – this is called the ‘crumb-coat’. I find putting a big blob on the top of the cake and then working it over and round the sides a good way of getting the icing on. Keep enough of the icing to do another coat and to pipe rosettes on top (about 1/3 – 1/2 of the original amount). Put the cake in the fridge until the icing has set slightly.
  14. Meanwhile make the apple decorations. Quarter the apple and core it. Then slice each quarter into 3 to make 12 apple segments. In a pan put the sugar and 50ml of water, like you did above for the praline. Bring to the boil and heat until a golden caramel forms. Add the apple segments and shake in the pan to coat fully (don’t stir as this may crystallise your caramel). Turn the apples out onto a greaseproof sheet, and leave to cool completely – if you can separate them before they cool this will make it easier later!
  15. Take the cake out of the fridge and make a second coat of icing, making sure it’s really smooth as this will be on show. Heating a palette knife slighting under hot water or with a blow torch can be a good way to get a smooth finish. Leave in the fridge to set.
  16. Pour the caramel into a bowl and heat in a microwave or pan until just starting to loosen. Stir to make an even consistency, and then pour into a jug or pipping bottle – anything that’s easy to operate and will give you control when pouring.
  17. Pipe the caramel around the edge of the cake so that it just drips over the edge. You want the drips to be slightly uneven, so you can vary how much is squeezed over the edge in various places. Fill the middle of the cake with the rest of the caramel and then leave in the fridge for 15 minutes to set.
  18. Take the pipping bag with the frosting and pipe rosettes around the edge of the cake. Sprinkle the rest of the praline into the centre and then top with the caramelised apples. Finish with some sparklers to bring some extra bonfire magic!

Thanks for reading and happy bonfire night!

Emma x

 
Firework Bark

Firework Bark

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It’s bonfire night this Saturday, and I can’t wait for the fireworks, wrapping up warm, and hot chocolate which comes with it all. This is a really tasty snack, which can easily be wrapped in clingfilm and popped in a bag- perfect for taking to the bonfires as a little treat. This is also really good for dunking in hot chocolate, giving as gifts, or even as a decoration for the top of a cake, so you can let your imagination run wild!

When I was little, my sister and I would make chocolates full of our favourite sweets. We used to wander around Sainsburys, trying to decide which ones to put into the mix, and then once we got home we’d smoother them all in some melted milk chocolate, and then dollop it onto baking paper to set. Whilst this is shards, and not blobs of chocolate, the same idea applies. You can use any type of chocolate as your base and then top it with any decorations you wish. Here I’ve gone bonfire theme, so I’ve added marshmallows, popping candy, popcorn, and lots of sweets – but you could go much more simple, for example cranberry and pistachio is very good! You’re essentially making your own chocolate bar, so you can stick to my suggestions or improvise your own, it’ s completely your choice!

Recipe

Ingredients 

  • 200g Dark chocolate
  • 200g Milk chocolate
  • 150g White chocolate
  • Edible glitter
  • Popping candy
  • Marshmallows
  • Smarties
  • Sprinkles
  • Haribos
  • Pistachios
  • Pecans
  • Cranberries
  • Raisins
  • Popcorn

Method

  1. Break the milk and dark chocolate and put into a heatproof bowl. In another heatproof bowl put the white chocolate. Put each bowl over a pan of simmering water and melt gently.
  2. Line a shallow tin with cling-film. Put your nuts, berries, sweets and toppings of choice into bowls ready to decorate your bark.

3. Pour the dark and milk chocolate mix into the lined tin and smooth out with a palette knife. Spoon the white chocolate in circles onto the dark chocolate. Using a cocktail stick, or the tip of a knife, spiral the chocolate around the tin to make a firework pattern.

4. Cover the chocolate with your chosen toppings, chopping up any large nuts or sweets into bite sized pieces before putting it into the chocolate.

5. Leave to set before breaking up into shards and serving.

Thanks for reading! Look out for my next post on Sunday…

Emma x
Chocolate Orange Celebration Cake

Chocolate Orange Celebration Cake

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Time for another flamboyant cake! I’m always excited by the prospect of making something big and elaborate, and this one was no exception. Today is my sister’s 21st birthday, and so it followed that a super kick-ass cake was needed for the occasion. This one looks pretty fancy, but it’s actually not too complicated, so it’s a good one to try if you want to turn your hand to big cakes for the first time.

When looking for a flavour combo to go for this was the first that came to mind. It’s my sister’s favourite, and a total classic, so it’s hard to get wrong. We have two chocolate sponges, one orange sponge, lots of chocolate orange buttercream and some Terry’s chocolate orange segments to top it all off. If you know anyone who loves chocolate oranges, you need to make this for them!

Recipe

Serves 10

Time: 2 1/2 hours

Ingredients

For the chocolate cake

  • 170g Unsalted butter
  • 100g Dark chocolate
  • 240g Plain flour
  • 280g Caster sugar
  • 3 tbsp Cocoa powder
  • 1 tsp Bicarb
  • 2 Large eggs
  • 142ml Greek yoghurt
  • 142ml Milk

For the orange cake

  • 175g Butter
  • 175g Golden caster sugar
  • 175g Self-raising flour
  • 3 Large eggs
  • 1 Orange, zested and juiced
  • 1/2 Tube orange food colouring (optional)

For the chocolate orange icing

  • 300g Unsalted butter
  • 675g Icing sugar
  • 1 tsp orange extract
  • Zest of 1 orange
  • 1/2 Tube orange food colouring
  • 150g Dark chocolate, melted and cooled

For the decoration

  • 1 Terry’s chocolate orange

Method

  1. Pre-heat oven to 180˚C. Grease and line three 7.5inch cake tins.
  2. First make the chocolate cake. Melt the butter and chocolate together in a heat-proof bowl over a pan of simmering water.
  3. In a bowl mix the flour, sugar, bicarb and cocoa together.
  4. Whisk together the egg and yoghurt. Add this mixture, and the chocolate mixture to the flour mixture, along with 100ml boiling water. Whisk quickly until combine and then pour into two of the lined tins.
  5. Bake in the oven for 25-30 minutes, or until a skewer comes out clean once inserted. Leave the cakes to cool for 15 minutes before turning them out onto wire racks and leaving to cool.
  6. Now make the orange cake. Put the butter, sugar, flour, and eggs into a bowl. Beat with a wooden spoon or whisk until smooth and fully combined. Add the orange zest, juice and colouring, and mix again until it’s all combined.
  7. Spoon the mixture into the lined tin and bake in the oven for 20-25 minutes. Check if it’s cooked through by inserting a skewer. If it comes out clean it’s ready. Leave to cool for 15 minutes before turning out onto a wire rack.
  8. Whilst the cakes are cooling, make the buttercream icing. Beat the butter, 600g of the icing sugar, orange extract and orange zest until smooth. Spoon 280g into a bowl, mix in the orange food coloring and the other 75g of icing sugar, and then set to one side.
  9. In the main bowl add the melted dark chocolate and mix with a spatula until fully combined. Spoon both icings into separate piping bags, fitted with round nozzles.
  10. Now you can assemble the cake. Pipe a small blob of the chocolate icing onto the board or plate you’ll present the cake on – this will stop the cake from sliding around. Put one of the cooled chocolate cakes onto your board. Pipe blobs of chocolate icing onto the cake and then top with the orange sponge. Repeat the piping of blobs on the orange sponge, and then top with the chocolate sponge. Pipe alternate blobs of chocolate and orange icing over the top of the cake and then finish with segments of Terry’s chocolate orange.

Thanks so much for reading! This is the second in a trio of big cakes, so look out for the final one coming out in a week’s time. Meanwhile, the next post is going to be bonfire night themed, so get your sparklers at the ready!

Emma x