The Shop publishes a recipe each month and stocks most of the ingredients to make them.
For older recipes we may not still stock the ingredients although some of them we will have in our normal stock.
THE LAST THREE RECIPES:
from Chat Magazine, good for those Christmas ‘left-overs’
Can also be found in the Moggerhanger Christmas Recipes booklet
2 tbsp olive oil 250g Arborio rice
500g diced turkey thigh (or turkey leftovers) 600ml chicken stock (from cube)
1 onion, chopped 100ml white wine (or more stock)
2 cloves garlic, chopped 100g tinned asparagus, cut into short lengths
½ courgette, sliced 50g Parmesan cheese, grated
1tsp lemon zest Black pepper
1. Preheat oven to 180C/Gas 4.
2.Heat ½ of the olive oil in large, flameproof casserole dish over high heat.
Add diced turkey and cook until brown and juices run clear. (N/A if using cooked leftovers.) Remove from pan and set aside.
3. Pour rest of olive oil into pan, add chopped onion, garlic and sliced courgette. Cook until onion is soft.
4. Add lemon zest and cook for 30 sec, then stir in rice, chicken stock, white wine (or more stock) and bring to the boil, stirring occasionally.
5. Cover and bake for 10 min, then stir in turkey and asparagus, re-cover and bake for further 10min.
6. Remove from oven, stir in Parmesan, keeping some for on top. Add this and black pepper on top and serve.
APPLE AND CINNAMON CAKE
300g (10 oz) self raising flour 125g (4 oz) butter, melted
1 ½ teaspoons ground cinnamon 2 large eggs, beaten
½ teaspoon salt 175 ml (6 fl oz) milk
250g (8 oz) demerara sugar 250g (8 oz) apples, peeled, cored and chopped
50g (2oz) raisins Icing sugar for dredging
Sift the flour, cinnamon and salt into a bowl and stir in the sugar and raisins. Mix in the melted butter, eggs, milk and apples and beat until smooth.
Turn into a lined and greased 20cm (8 inch) square cake tin. Bake in a preheated moderate oven, 180 deg C (Gas Mark 4) for 1 to 1 ¼ hours until the cake springs back when lightly pressed.
Turn onto a wire rack to cool, then sprinkle with icing sugar.
Makes one 20cm (8 inch) cake
This is also good eaten hot with custard !
MOGGERHANGER PLUM & APPLE CHUTNEY
(by kind permission of the village ‘jam ladies’)
1½ lb plums halved & stoned ½ pt white malt vinegar
1lb apples peeled, cored and diced 1tsp mixed pickling spice, in muslin
1lb onions, chopped 12oz soft light brown sugar
4oz sultanas Salt and pepper
Add chopped onions to pan with half the vinegar. Simmer for 10 mins.
Add fruit, dried fruit, spice, sugar, rest of vinegar, a little seasoning.
Stir until sugar has dissolved, then simmer gently, stirring from time to time and making sure mixture does not stick to bottom. Ready when it is consistency of thick jam.
Remove bag of spice, put into sterilised jars and seal down.