Roast Sea Bream with Figs & Almonds (Serves 4)

This is a year-round recipe as it’s made with dried figs. However, I do feel that it’s particularly good right now as it allows us to cling on to ‘summery vibes’ as autumn approaches! The combination of the salty olives and sweet figs with the sea bream is fantastic, and, in addition it’s a really simple recipe, all you need is a good green salad on the side. Depending on the size of the fish you could serve one fish per person or alternatively two larger fish for four. I found this recipe in Skye McAlpine’s cookbook ‘A Table in Venice’ – not only are the recipes delicious but the photographs of both the food and of Venice are inspiring!…

4 sea bream (or 2 larger – see note above)

10 dried figs, quartered

80g black olives, stoned

20 almonds, chopped

50ml white wine

50ml olive oil

A few sprigs of rosemary

Sea salt

1. Wash the fish under cold water and pat dry, including their insides, with kitchen roll. Rub the insides of the fish with a little salt and lay them in a roasting tin.
2. Scatter the figs, olives and almonds over and around the fish. Drizzle in the wine and olive oil, tear the rosemary into pieces and add to the roasting tin.
3. Roast in an oven to 180’c fan for 30 minutes until the fish is cooked.

Tres Leches Cake

Wow, this is the most wonderful treat… a cross between a cake and a pudding! This Mexican cake is so called because the recipe uses three types of milk (tres leches). It’s incredibly light, moist and creamy. The sponge (which can be made with gluten-free flour if desired!) is soaked overnight with a mixture of evaporated, condensed and whole milk then topped with fresh whipped cream. Be warned it is very addictive – I like to serve it with strawberries to cut the creaminess!

For the Cake:

125g plain flour (gluten free if needed – I use Doves)

1½ teaspoons baking powder

¼ teaspoon salt

5 large eggs, separated

200g caster sugar – divided 150g/50g

80ml whole milk

1 teaspoon vanilla extract

For the Milk Mixture:

397ml tin condensed milk

340ml evaporated milk

60ml whole milk

For the Whipped Topping:

475ml double cream

3 tablespoons icing sugar

½ teaspoon vanilla extract

Ground cinnamon for topping

Strawberries to serve

You will need a square cake tin (20 x 20 cm), lined with baking paper

1. Put the egg yolks in a bowl, add 150g caster sugar and whisk on high speed until the egg yolks are pale and creamy. Add 80g milk and 1 teaspoon of vanilla extract, stir to combine.
2. In another bowl combine the flour, baking powder and salt. Now add the egg yolk mixture and stir gently until just combined.
3. In a separate bowl whisk the egg whites to stiff peaks, then gradually add the remaining 50g of caster sugar and whisk until stiff and glossy.
4. Gently fold the egg whites into the yolk batter until combined.
5. Pour the batter into the lined cake tin and smooth over. Bake in a preheated oven, 175’c fan, for 25-35 minutes until a skewer inserted in the centre of the cake comes out clean. Remove from the oven and allow the cake to cool completely in the tin.
6. Once the cake has cooled, whilst still in the tin, use a fork or skewer to pierce holes all over the cake.
7. Combine the condensed milk, the evaporated milk and whole milk in a small jug. Slowly pour the milk mixture over the top of the cake, making sure you pour near to the edges and all around. Refrigerate the cake overnight to allow it to soak up the milks – don’t worry if there seems to be a lot of liquid – it will soak in eventually!
8. In the meantime whip the cream together with the icing sugar and vanilla extract until stiff peaks.
9. When ready to serve, smooth the whipped cream over the top of the cake. Sprinkle cinnamon on top. Cut into squares to serve (I find that it is easiest served from the tin or from the baking paper). Serve with sliced strawberries. Keep refrigerated for up to 4 days.

I’m fresh back from my holidays and as always it’s good to be back in my kitchen. Whilst on holiday we were eating out a lot and whilst I enjoy restaurants (see all my reviews here!) there is something liberating about being in charge of the cooking and eating exactly what I want! Having holidayed in Italy this summer I had eaten more than my fair share of pasta, so on my return I was yearning for something a little more ‘British’. One of the first dishes I cooked was a family favourite –  ‘Pot Roast Chicken with Tarragon’ complete with roast potatoes (recipe here!) – it was instantly comforting and homely! September is a month that needs ‘family favourites’; it’s a ‘back to routine’ month which also cries out for easy, end-of-the-day recipes, so I’m sharing recipes that have recently become some of my family’s favourites and which won’t need too much attention!..

Menu One is ‘Three Mustard Chicken’. Despite being an easy recipe its flavours pack a punch so it makes a great ‘go-to’ recipe. Menu Two is ‘Roast Duck Legs with Melon and Blackberry Salad’. Using ‘end of summer’ fruit, it’s the perfect September recipe – duck legs are all too often overlooked but they are super simple to roast and very tasty! Finally, Menu Three is ‘Sumac and Chilli Spiced Rack of Lamb with Sweet Pomegranate Sauce’, admittedly it is not the most economical cut of meat for a mid-week supper but these lamb cutlets are a tasty treat and would also be good enough to serve at a dinner party! All they need is a good green salad on the side, but if you have the time and inclination they are particularly delicious with ‘Roasted Squash, Crispy Lentils, Pomegranate & Dukkah’; I shared this recipe some months ago as a vegetarian option and it complements this lamb dish particularly well!..

Next week I’ll be sharing a ‘Tuesday Treat’ – so if you have a sweet tooth don’t forget to check the website (or better still sign up at the bottom of this page to receive an email reminder!).

*Need some music to perk up your kitchen?.. I’ve been listening to this playlist recently ‘Music to Cook to…MenuMusic Twenty Four‘, it’s got some old R&B favourites; it’s great to sing-a-long-to!

Menu One

Three Mustard Chicken (Serves 4)

This recipe is from Tom Kerridge’s cookbook ‘Real Life Recipes’, it’s his take on the French classic ‘Poulet a là Moutarde’. He uses three mustards, including hot English Mustard so the sauce really packs a punch. For a tasty supper simply serve with green beans and steamed new potatoes or mashed potatoes.

8 chicken thighs (skin on and bone in)

1 tablespoon olive oil

2 banana shallots, finely sliced

4 garlic cloves, finely sliced

200ml dry white wine

400ml chicken stock

1 tablespoon Dijon mustard

1 tablespoon wholegrain mustard

2 teaspoons hot English mustard

150ml double cream

2 tablespoons tarragon leaves, finely chopped

Sea salt and black pepper

1. Season the chicken thighs on both sides with salt and pepper. Add the olive oil to a large saute pan over a medium heat, then add the chicken thighs, skin side down. Cook, without turning until the skin is a deep golden brown and very crispy – this will take about 15 minutes.
2. Turn the thighs over and cook for a further 5 minutes, then remove the chicken and set aside.
3. Increase the heat under the saute pan and add the shallots. Cook for 2 minutes then add the garlic and cook for another 2 minutes. Deglaze the pan with the wine, stirring and scraping any sticky bits from the bottom. Let the wine bubble until reduced by half, then pour in the chicken stock.
4. Now stir in the three mustards and add the cream. Bring to the boil, reduce the heat and simmer for 5 minutes.
5. Return the chicken to the pan, placing it skin side up (the skin needs to be exposed above the sauce to ensure it remains crispy). Cook for a further 8-10 minutes until the chicken is cooked through.
6. Taste the sauce to check the seasoning, then sprinkle over the chopped tarragon.
7. Serve the chicken in the creamy mustard sauce with green beans and steamed or mashed potatoes on the side.

Menu Two

Roast Duck, Melon and Blackberry Salad (Serves 4)

All too often duck legs are a cut of meat that are overlooked, but as Nigel Slater shows in this recipe, they are super easy to roast and are extremely tasty. This recipe makes a delicious, light supper.

125ml white or red wine

4 duck legs

A little olive oil

1 tablespoon fresh thyme leaves

10 juniper berries

1 tablespoon sea salt

750g ripe melon

2 tablespoons red wine vinegar

150g blackberries

1. First, make the herb rub. Put the thyme leaves and juniper berries in a mortar, add the sea salt and grind coarsely.
2. Place a wire rack over the top of a roasting tin, then put the duck legs on the rack. Moisten them with a little oil, then rub with the thyme and juniper salt.
3. Roast the duck in a preheated oven, 200’c fan, for 20 minutes, then remove briefly from the oven and pour the wine into the tin, then return to the oven. Lower the heat to 180’c and cook for a further 40 minutes. Keep an eye on the progress of the duck, topping up with a little more wine or stock as necessary.
4. Meanwhile, remove the peel and seeds from the melon then cut the flesh into thin slices and place on a serving dish.
5. Remove the duck from the oven, check for tenderness, and let it rest for 5 minutes before slicing the skin and flesh from the bones.
6. Make the dressing by placing the roasting tin over a moderate heat, pour in the red wine vinegar and stir, letting the dressing bubble, scraping the tin as you go. Toss the duck meat into the warm dressing then tuck the meat among the melon. Scatter over the blackberries and serve.

Menu Three

Sumac & Chilli Spiced Rack of Lamb with Sweet Pomegranate Sauce (Serves 4)

(Served with Roasted Squash, Crispy Lentils, Pomegranate & Dukkah)  

I first tasted this lamb at a friend’s house and I asked for the recipe straight away! It’s one of those recipes which has changed hands multiple times, so unfortunately I have failed to trace the cookbook it first appeared in, which is a shame as the author really does deserve a round of applause as it’s a fantastically simple recipe! All it needs is a good green salad on the side, but if you have the time and inclination it’s particularly delicious with ‘Roasted Squash, Crispy Lentils, Pomegranate & Dukkah’ (recipe below).

For the Lamb:

3 tablespoons crushed or ground sumac

1 teaspoon ground cumin

½ teaspoon mild chilli flakes or powder

2 lamb racks (6 cutlets each), French trimmed

4 tablespoons olive oil

For the Sauce:

150ml pomegranate molasses

50ml grenadine

50ml water

1. About an hour before cooking combine the sumac, cumin and chilli in a bowl and season. Arrange the lamb racks on a roasting tray and rub all over with the sumac mix. Drizzle with a little olive oil and allow to rest for an hour (or more) in the fridge
2. Roast the racks for 20 minutes in a preheated oven, 200’c fan, (if you have a meat thermometer it should register 65-70’c). Allow to rest for 5 minutes.
3. Meanwhile, make the sauce. Put all the ingredients in a small saucepan, bring to the boil then reduce to a simmer. Cook for 10-12 minutes, until you have a syrupy consistency and have reduced the liquid by half.
4. To serve, slice into cutlets and drizzle with the pomegranate sauce.

Staple Side Dish: Roasted Squash, Crispy Lentils, Pomegranate & Dukkah (Serves 4)

This is a fantastic recipe from Rukmini Iyer’s cookbook ‘A Roasting Tin Around The World’. Not only does it taste wonderful, but it looks beautiful with its jewel-like colours! It’s the perfect complement for ‘Sumac & Chilli Spiced Rack of Lamb ‘(above)!

600g butternut squash, cut into 1.5cm slices

1 red onion, cut into eighths

250g cherry tomatoes

1 x 400g tin brown lentils, drained and rinsed

1 teaspoon sea salt

2 tablespoons pomegranate molasses

2 tablespoons olive oil

3 cloves of garlic, crushed

½ – 1 teaspoon chilli flakes (to taste)

2 tablespoons dukkah

A handful of pomegranate seeds

A handful of fresh mint, roughly chopped

Dressing:

100ml plain yogurt

2 tablespoons pomegranate molasses

1. Tip the squash, onion and tomatoes into a roasting tin large enough to hold everything in one layer, then mix through the lentils, salt, pomegranate molasses, oil, garlic and chilli flakes. Transfer to a preheated oven, 180’c fan, roast for 45-50 minutes, until the squash is cooked through.
2. Meanwhile, mix the yogurt and pomegranate molasses together, taste and season with a little salt as needed.
3. Drizzle the yogurt over the roasted veg, scatter over the dukkah, pomegranate seeds and mint and serve hot.

Chicken with Mushrooms, Chickpeas & Tarragon Oil (Serves 4)

I thought I would share this recipe again from Nina Parker’s cookbook ‘Nina St Tropez’ – I first shared it back in September 2020. It’s a delicious, simple recipe with flavours that are particularly good on a Summer’s evening. The chickpea ‘stew’ is cooked under the chicken thighs so catches all of their beautiful juices. For a vegetarian option, cook the chickpea and mushroom stew without the chicken thighs – it’s delicious drizzled with the Tarragon Oil. In addition, the Tarragon Oil is a wonderful dressing for salads, particularly with chicken and avocado!

3 tablespoons olive oil

8 chicken thighs, skin on and bone in

3 banana shallots, thinly sliced

400g tinned chickpeas, drained and rinsed

400g chestnut mushrooms, halved or quartered depending on size

2 star anise

3 cloves garlic, sliced

Bunch of fresh thyme, leaves picked

Sea salt and black pepper

For the Tarragon Oil

¾ teaspoon chopped garlic

6 tablespoons fresh tarragon leaves, chopped

12 tablespoons olive oil

6 teaspoons cider vinegar

6 teaspoons lemon juice

¾ teaspoon sugar

Sea salt and black pepper

1. Heat the oil in a large saucepan or casserole dish (with a lid). Season the chicken thighs and place in the hot pan, skin side down. Cook for about 6 minutes until golden.
2. Remove from the pan and add the shallots, stir and cook for a minute or two, then add the mushrooms cook for another 2-3 minutes.
3. Now add the chickpeas and the star anise, stir well before finally adding the garlic and thyme, stir again.
4. Return the chicken to the pan, skin side up, on top of the chickpea mixture. Cover with a lid, turn down the heat to barely simmering and cook for 15 minutes.
5. Remove the lid, and continue to cook for another 5-10 minutes until any liquid has been absorbed by the chickpeas and mushroom mixture. Check the thighs are cooked (make a cut on the underside of the thigh beside the bone to check).
6. Meanwhile make the tarragon oil by pounding the garlic with a little salt in a mortar and pestle, then add the remaining ingredients, mixing well.
7. Remove the star anise from the chicken and chickpeas, and  serve with tarragon oil.

Menu Mistress will be taking a break until September but that doesn’t mean you should stop cooking, why not delve into the recipes which I’ve shared in the past!…

Menu Mistress will be back in September with more delicious recipes!...

Marzipan Loaf Cake (with or without Raspberry Marzipan Icing!)

This is one of the cakes which will end up as a family favourite as not only is it delicious but super simple to make – you literally throw all the ingredients into a processor and blend. The flavour of marzipan is not overpowering, so even if you’re not a lover of marzipan do try it – you won’t regret it! The icing is optional, it’s very good simply unadorned as an everyday, anytime cake. It’s become my go-to recipe when I want something sweet in the house, I more often than not serve it plain, but when I want something a little more ‘wow’ I top it with the icing – it also photographs better with the icing! The recipe for the cake is from Nigella Lawson’s ‘Cook, Eat, Repeat’ cookbook whilst the icing is from Skye McAlpine’s ‘A Table Full of Love’.

150g marzipan (white or yellow) or almond paste, at room temperature

125g soft unsalted butter

1 teaspoon vanilla paste (or extract)

50g caster sugar

75g plain flour (gluten-free if required)

¼ teaspoon fine sea salt

1 teaspoon baking powder (gluten-free if required)

1½ teaspoons ground cardamom

3 eggs at room temperature

Raspberry Marzipan Icing:

150g fresh raspberries

110g icing sugar, plus 1 tablespoon

1 tablespoon boiling water

40g marzipan, grated

60g unsalted butter, softened

1. Put all the ingredients (tearing up the marzipan into lumps first) into the bowl of a food processor and blend until smooth, stopping to scrape down the sides a couple of times.
2. Pour the mixture into a loaf tin lined with baking parchment (or easier still use loaf-tin liner). Bake in a preheated oven, 150’c fan, for 40-50 minutes (cover with loose foil after 30-or-so minutes if it is becoming too brown) until the cake is beginning to come away from the sides and a cake tester comes out clean. It will ruckle a little on the top as it cools.

For the butter cream icing:

1. If you are serving it with the butter icing:  Combine 70g of the raspberries in a food processor with 1 tablespoon of icing sugar and blitz to a smooth puree. Pass the puree through a sieve to remove the seeds and put the deep pink puree to one side.
2. In a small bowl add the tablespoon of boiling water to the grated marzipan and stir to melt it slightly (this will stop it going lumpy when you add it to the buttercream).
3. In a second bowl use a hand-held electric whisk to mix 110g of the icing sugar and butter until pale and fluffy, then add the marzipan and beat until smooth. Finally add the raspberry puree and beat.
4. Spread the icing over the top of the cake and decorate with the remaining raspberries.