Posted in Food, tagged baking, Church, cook book, easy baking, egg free, Food, fundraising, low-fat, malt, malt loaf, milk, recipe, Round Church, Soreen, treacle, Vegan, Vegetarian on 9 June, 2011 |
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The Vicar and I were married at St Andrew the Great in Cambridge. I’d been a member of the church for about eight years when we wed. The year before that the congregation had moved from the Round Church, a beautiful Norman building which had become far too small for the church to meet in. The move cost the church (as I recall) £1.8 million, as the new (to us) building needed extensive refurbishment, having been redundant for 25 years. The congregation gave generously, but there were a few more traditional fundraising efforts. One of these was a Round Church cookbook.
A recipe from the cookbook that I still use regularly is Rosemary Sennit’s malt loaf. It’s great for batch baking – I normally make three loaves at once and quick to put together. It’s egg free and therefore suitable for Asian Vegetarians & Vegans. It’s low fat aswell and I now prefer it to the Soreen option – it’s less strong and squidgy, but still delicious with butter. All brilliant reasons to use this simple and tasty recipe.
- 12oz self raising flour (1lb 8oz for double batch – you can double all the other ingredients easily yourself!)
- 1/2 tspn salt
- 2oz sugar
- 4oz raisins/sultanas or mix of them
- 2 tbspn malt extract (buy it in a health food shop eg Holland and Barrett)
- 1 tbspn black treacle
- 1/2 pt milk
Put the flour and salt in a bowl, adding the sugar and dried fruit and mixing together. Put the malt, treacle and milk into microwave jug. I heat it for 1-2 minutes on maximum heat and then mix it together. You can also do this in a pan over a low heat on the stove. Then pour the liquid into the dry ingredients & mix thoroughly. Pour everything into a well buttered 3lb loaf tin, or one lined with a reusable liner. Or if you double the batch you can make three smaller loaves in 2lb tins – this is what I normally do. Don’t use a paper liner as these will stick (I speak from traumatic experience).
Bake at 180ºC (Gas 4, Fan 170ºC) for 40-45mins or so until firm to touch, and a skewer comes out clean. I’ve found that the cooking time is about the same for both sizes of loaf. The original recipe said to cook a single quantity in a 2lb loaf tin in 75mins, so if you only have that tin size your deeper loaf will take longer – you might want to cover up towards the end of cooking to prevent the dried fruit from burning, though. Turn out and cool on a rack, or you can leave to cool in the tin. Slice and eat with butter (or low fat marg for the health conscious).
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Posted in Food, tagged apple juice, cherry coke, cherry jam, Church, cloves, coke, cooking, cranberry juice, Food, gammon, ham, mustard and brown sugar, spiced cranapple, Sunday lunch, treacle, Vicarage on 10 January, 2011 |
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As I munched on yummy leftovers for lunch today, I thought it was time to blog my roast gammon recipe. Although it’s not all roasted – mostly it’s boiled, which ensures that it’s moist, whilst the roasting (with a glaze) sets in a little crisp sweetness. Gammon is an excellent Sunday lunch joint – no waste and wonderful leftovers. And last week, in our local Tescos 2.7kg joints were going for £6! So we had one yesterday and another is in the freezer. The great advantage with gammon is that because it’s great with mashed potatoes, rather than roasted, you can have it mainly cooked before church and eat Sunday lunch at lunchtime rather than midafternoon, as tends to happen with anything involving roasties.
So this recipe is specially adapted for Vicarage dwellers, or anyone wanting to go to church on a Sunday and come back and eat within an hour or so of returning.
A great and speedy Sunday lunch - cherry coke and jam ham
- Gammon joint
- Cherry coke/coke/cranberry juice/apple juice/cider/spiced cranapple to fill pan over the meat (if there’s not quite enough top up with water) but for a 2.2kg joint I normally find 2l is enough
- Cherry jam/treacle/mustard and brown sugar
I usually rinse the joint in cold water – there’s never enough time to soak it or boil it up from cold, I find. Although lately I’ve not even bothered with this rinse. Then I simmer it for 30mins per 500g in something tasty – cherry coke, ordinary coke, cranberry or apple juice, cider or (an excellent discovery tried this Christmas) leftover Spiced cranapple from the carol service. I usually pop an onion in alongside the joint too. Usually on a joint they tell you to cook it for 35mins per 500g plus another 35mins, but since I’m leaving the joint in warm juice during the service, I ignore their instructions.
Then when I get back from church I whack the oven up to 200C (Gas 6) and whilst it’s heating up I put the tatties on and fish the joint out and put it straight onto a roasting dish which I’ve lined with foil. Then I remove the funny plastic holder thing and carve off the top layer from the fatty skin part. I use the knife to make a diamond pattern and stud the criss-cross of each diamond with a clove. Then I cover the clovey fat with a sweet sticky topping. This might be (easiest and peasiest) black cherry jam boiled up a bit to make it stickier, or maybe some black treacle, or some brown sugar and mustard. My top tip for this is to have everything you need to hand before you start – teaspoons, cloves, mustard, sugar or whatever. It’s sticky and it’s better to get it over with quickly.
Then I pop the ham in the oven for only 15-30 minutes. Any longer and the sugary topping begins to burn and weld to the bottom of your roasting dish. So set the pinger to 15mins and check it. I consider it done when the sweet topping is caramelised but before the bottom of the pan is completely scorched.
This is why a foil lining to the dish is a good idea. I just wish I remembered that every time. Otherwise you can get the burns off by adding a sprinkle of dishwasher powder to water and boiling the mixture in your roaster on the hob. Takes off many a cooking stain. Also works on cast iron casserole dishes.
Whilst the ham is cooking, pop your veggies on, yell at the Vicar to come and carve and at the children to stop bickering, check that your guests are comfortable and very soon you’ll be enjoying a warming Sunday lunch. The leftovers of course are delicious. Very popular with Vicarage children in a pasta bake with cheese sauce, spaghetti carbonara, or the new favourite, Spanish gammon hotpot. Or picked at for lunch by the grown-ups.
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