Coronation Quiche – A quiche fit for a King

Here’s Sue Stoneman’s recipe for a Quiche for Charlie.

I roughly followed the main ingredients for the Kings Quiche and a keen champion of supporting local produce, looked at the recipe on the Trewithen Dairy website as I had seen a lovely looking quiche on their social media. I used their butter and clotted cream but I couldn’t get my hands on broad beans, so substituted fresh asparagus from my local farm shop and some French beans. You could use peas or any other green vegetable. I also put in some local bacon from Darts Farm. It was a right Royal Quiche for sure, rich, creamy, bursting with flavour and colours with a perfectly cooked pastry base. Hubby said it was the best quiche I’ve ever made and my son would like it as there were not any chillies in it!

I used a 23cm diameter pie dish

Coronation Quiche – A quiche fit for a King

Yield8 -10 Servings

Cuisine
- French
Course
- Main Course
Cooking Method
- Indirect

Ingredients

Short crust pastry
300g plain flour
150g unsalted butter
Pinch salt
Cold water

For the Filling

4 Eggs
Ten slices unsmoked streaky bacon
Fools Gold seasoning Angus & Oink
200ml Double Cream
100g Trewithen Dairy Cornish Clotted Cream
Knob of Butter
240g Spinach, washed and roughly chopped
5 sprigs fresh asparagus
Handful of French Beans, topped, tailed and cut into small pieces.
100g Mature Cheddar, grated (I used my own apple smoked cheddar)
Salt & Pepper
Italian Stallion Seasoning Angus & Oink

Method

If using your BBQ, set it up for indirect cooking at a temperature of 180°C.

Make the pastry and leave in the fridge to chill while you prepare the filling.

Fry the bacon in a hot pan, adding in a tablespoon of Fools Gold seasoning. Cook til coloured and crispy. Remove with a slotted spoon and place onto a plate with kitchen paper on it to soak up any excess fat.

Add a little butter to the same pan and add the spinach beans and asparagus. Saute for 5 minutes until the spinach has wilted and the beans and asparagus are still crunchy to bite. Season with salt and pepper

In a jug, mix the eggs and both creams until thoroughly combined. Add in a tablespoon of Italian Stallion.

Bake blind the pastry base – line your baking dish with parchment paper, followed by the rolled out pastry, leaving an overhang at the sides. Line with parchment paper and ceramic beads. Bake for 15 minutes til lightly browned. Remove the parchment paper and beans and place the dish back in the BBQ for ten minutes. Remove from the bbq and carefully trim the edges of the pastry with a bread knife

When the spinach mixture has cooled, spread it over the pastry base evenly. Sprinkle over pieces of bacon and the grated cheese, before pouring over the egg mixture. Use a fork to carefully work the egg mixture into all the gaps.

Bake for 25 – 40 minutes at 180°C until the egg is just set and the top is lightly browned. Serve warm, with a colourful salad.

28/05/2022

Tandoori Coronation Chicken Pizza

Here’s a pizza recipe kindly donated by Kelly Bramill. Perfect for the Queens Platinum Jubilee

Tandoori Coronation Chicken Pizza

Yield4 Pizzas

Cuisine
- Fusion
Cooking Method
- Pizza Oven

Ingredients

For the Pizza Dough (Makes enough for 6 pizzas, but surplus can be frozen)

600ml Cold Water
1g fresh yeast (Supermarkets with a bakery will give you this for free if you ask)
1kg ‘00’ Flour
25g Fine Sea Salt

For the Coronation Sauce (Makes enough for at least 4 pizzas)

4 tbsp Mayonnaise
4 tbsp Greek Yoghurt
2 tbsp Smooth Mango Chutney
1 tbsp Angus & Oink Tandoori seasoning (or your favourite curry powder)
1 tsp Lemon Juice
Salt and pepper to taste

For the Chicken

1 large or 2 small boneless, skinless chicken thighs per pizza (but grill up extra for fridge raiding)
Angus & Oink Tandoori seasoning (or your favourite curry paste/seasoning)
A little vegetable oil

Method

For The Pizza Dough

Into a large bowl add the water and, while rubbing it between your fingers, dissolve the yeast thoroughly in the water.

Add half the flour to the bowl and begin to combine. Add the rest of the flour and the salt and mix until you have a rough dough. Place the dough on a clean surface and knead well for about 10 minutes.

Leave the dough to rest, covered with a bowl or a clean towel, for about 10 minutes.

Now divide the dough into 6 equal balls. There are lots of videos out there on how to do this, but just aim for nice smooth balls of dough, using your work surface to help you, pinching the bottom of each ball to tighten the surface of the dough. This is the point where you can freeze any dough you won’t be using straight away.

Space out the dough balls you intend to use on a tray, giving them each a little space as they’re going to spread out. Cover them and leave at room temperature for at least 5 or 6 hours.

For the Coronation Sauce (Makes enough for at least 4 pizzas)

Add all the ingredients to a bowl, combine thoroughly and refrigerate until needed.

For the Chicken

Marinade the chicken thighs in the seasoning/paste, using a little oil if using a dry seasoning or rub.

BBQ, or cook however you like, until the chicken reaches an internal temperature of 75°C.

Assembly

Your dough balls should be lovely and relaxed and doubled in size. If using a domestic oven, preheat to 250 degrees centigrade, using a pizza stone if you have one. If not, a flat pizza pan or baking tray will work just fine. If using a specific pizza oven, refer to the manufacturer’s instructions.

Sprinkle a generous amount of flour or fine semolina onto a clean work surface. Gently scoop up a piece of dough and place it on your floured surface. Sprinkle a little flour on top and dust your fingers too. Now begin, with flattened fingers, to shape your dough by gently pressing and stretching from the centre of the dough ball outwards. Again there are lots of videos covering this technique, but it really doesn’t have to be perfect. Making homemade pizza should be fun!

Once your dough resembles a pizza base, sprinkle on the mozzarella, cooked chicken and drizzle on a few sprinkles of the garlic butter oil. Gently slide the pizza onto your peel or baking tray and transfer to the oven.

Bake your pizza in the oven for 7 – 10 minutes until golden and crispy, or if using a specific pizza oven, as per the manufacturer’s instructions for that oven.

Remove from the oven, sprinkle with a little coriander, brush the crust with the garlic butter oil and drizzle on a couple of tablespoons of the coronation sauce.

Other Toppings

A handful of low moisture mozzarella per pizza. Smoked mozzarella is fabulous here

1 tsp Angus & Oink Garlic Butter seasoning, mixed with 1 tbsp olive oil (optional)

A small bunch of fresh coriander, leaves picked

01/12/202003/02/2022

Festive Chelsea Buns

Christmas is just around the corner and to get you into the festive spirit, I’ve made some Chelsea Buns and instead of putting them into a rectangular baking tin, it’s quite fun to arrange the buns into the shape of a Christmas Tree for their second prove before going in the oven and then decorating them with glace cherries and glace icing. Still a ‘Share n Tear’ plate of sweet sticky buns and it will brighten up any table. It would work well with Cinnamon Buns, Olives, Sundried Tomatoes and even Pizza filling for a savoury snack. Here’s the recipe.

I cooked these in my Kamado Joe at a temp of approx. 150C for 35 minutes. I placed the baking tray on an upturned baking tin – just watch to check the base doesn’t burn.

You could cook them in a domestic oven – temp 190C and find your largest baking sheet and line it with baking parchment or a silicone sheet & bake for 20-25 mins.

Festive Chelsea Buns

Prep Time30 min
Cook Time35 min
Total Time1 hr 5 min
Yield12 Servings

Course
- Snack
Cooking Method
- In - Direct

Ingredients

For the Dough

500g Strong White Flour
1 sachet dried yeast
1 tsp salt
1 egg
300ml milk
40g unsalted butter

For the Filling

100g cranberries
100g sultanas
100g dried apricots
25g unsalted butter
75g soft light brown sugar
2 tsp cinnamon
Zest of 1 orange
1 egg for glazing

For the Topping

Glace cherries
Glace Icing – made up of icing sugar and water into a thick paste

Method

Melt the butter and warm the milk. Into a bowl tip the flour, dried yeast and salt. I use a KitchenAid mixer with a dough hook to mix my dough.

Add the warm milk, butter and egg and bring the mixture to a smooth dough which may take about 5-8 minutes. Alternatively mix by hand and knead for about ten minutes on a lightly floured surface. Leave the dough to prove for about an hour or until it has doubled in size.

While the dough is proving, weigh out the dried fruit and chop up the dried apricots. You could use mixed dried fruit. Melt the butter in a small bowl. Put the sugar with the cinnamon into a bowl and mix well

Once the dough has risen, turn it out onto a lighly floured surface and give it a little knead. You then need to roll it out into a rectangle about 40 x 25 cm with a long edge just in front of you. Take a pastry brush and cover the dough with the melted butter.

Sprinkle the sugar and cinnamon mix evenly over the top followed by the dried fruit. Press it down into the dough with the palms of your hands. Sprinkle over the grated zest of the orange for extra citrusy flavour. Now take the long edge and carefully roll it away from you to make a long swirl, popping back in the pieces of fruit that may fall out.

Cut this into 12 even slices and arrange them cut side up in the shape of a Christmas Tree. You can put the swirls fairly close together as you want them to stick together.

Leave to prove in a warm place for about half an hour before brushing with beaten egg and placing them in the oven to cook for about 20-25 minutes. Check after about 15 minutes to see that they are not burning. Cover with tinfoil if you need to.

They are cooked if they sound hollow when tapped underneath. Take them out of the oven when cooked and leave to cool. Carefully transfer onto a large wooden board or tray and when cool enough, decorate with glace icing and chopped up glace cherries.

Alternatively you could give your Christmas Tree a shiny glaze by melting a tablespoon of apricot jam with a little water and paint it on with a brush. A dusting of icing sugar always adds a ‘snowy’ feel.

Best eaten on the day you make them – and not long after you have decorated them when they are still slightly warm. Try eating them without licking your lips or your fingers!

Recipe from Sue Stoneman

27/06/202003/02/2022

Rhubarb Skillet Pan Cake

Most of you know Sue Stoneman for making bread and cakes on her BBQ and with summer comes the abundance of local fruit. To make the most of the residual heat in your BBQ, why not stick a pudding to cook on it while you are tucking into your meat. Here’s her recipe for a ‘skillet pan cake’ which would work well with any fruit such as nectarines, peaches, plums, apples or pears. Sue’s used rhubarb as it’s in season. For this recipe Sue used a 30cm diameter skillet pan

Rhubarb Skillet Pan Cake

Prep Time30 min
Cook Time1 hr
Total Time1 hr 30 min
Yield4 Servings

Course
- Dessert

Ingredients

500g rhubarb, washed and cut into chunks
Zest & juice of one large orange
2 tbsp light soft brown sugar
2 tbsp honey
30g unsalted butter

For the cake topping:

175g SR Flour
1 tsp baking powder
175g caster sugar
175g unsalted butter (room temperature)
3 eggs

Method

Place the rhubarb and all the other ingredients into the skillet pan and place over indirect heat on your BBQ and poach gently for about 30 minutes or until the rhubarb is just soft.

While the rhubarb is cooking, it’s time to make the topping.

In a bowl place all the ingredients together and using an electric mixer, beat for 3 minutes so the mixture is light and fluffy.

Take the skillet pan off the heat and carefully put the cake mixture on top of the poached rhubarb in small spoonfuls to begin with. Be careful that the liquid doesn’t spill over. It will soak into the cake mixture during cooking. Continue spooning over the mixture until the fruit is covered.

Cook for about an hour. Test it with a skewer – if it comes out clean, it’s done.

Serve straight to the table and use a big spoon to dish it up. Serve with cream or ice cream

I cooked this in my Kamado Joe using indirect heat. I have the grills on the top setting and had the temperature at about 150C. When baking in the KJ, I upturn an old baking tin and sit the skillet pan on top of this to give the pan a bit of height from the heat of the grill so that the base doesn’t over cook.

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27/06/202003/02/2022

Rustic Apple Pie

Another easy and tasty recipe by Sue Stoneman. This is a very easy apple pie to make. It works well with other fruit and if you don’t want to make the pastry, buy a pack of the ready made stuff which will save you time.

Rustic Apple Pie

Prep Time30 min
Cook Time40 min
Total Time1 hr 10 min
YieldServings

Course
- Dessert
Cooking Method
- InDirect

Ingredients

For the pastry

225g plain flour
100g unsalted butter
Pinch salt

For the filling

About 7 apples (approx. weight 700g) cored and sliced (I leave the skins on but take them off if you prefer)
50g light soft brown sugar
¼ tsp ground cloves
1tsp ground cinnamon

to glaze

1 egg, separated
3 tablespoons demerara sugar

Method

First you need to find a baking sheet which will fit into your BBQ as this will be what you will be cooking your pie on. Light your BBQ if it isn’t already lit. You need it to be about 200°C cooking indirect.

To make the pastry, rub the butter into the flour with a pinch of salt until it resembles breadcrumbs then add enough cold water to bring it together to form a dough. If time, chill in the fridge for a while.

Wash, core and cut the apples, slice and then put into a bowl with the cinnamon, cloves and sugar. Stir so that all the pieces of apple are coated with the spices.

Next, take the pastry and roll it out into a circle about 35cm. It doesn’t matter if it’s not perfectly round – hence the name ‘rustic apple pie’. Place this onto your greased baking sheet. You need to mark lightly an inner circle of about 25cm diameter in the middle of the pastry

With the beaten egg yolk, brush it over this inside area. (This is to prevent the pastry from going soggy from the juice of the apples. Sprinkling with ground almonds also helps).

Then place the apple mixture on top and spread out to the edges of the circle.

Carefully lift up the edge of the pastry and bring it up making an open parcel, overlapping where necessary. If any bits break off, just patch them back on again with a little egg white.

Brush the egg white around the pastry surface and sprinkle with the demerara sugar.

Place the baking tray into your BBQ and cook for about 30-40 minutes or until the pastry is cooked and it is lightly browned.

Serve warm with crème fraiche, ice cream or custard.

If you like, scatter some dried fruit in with the apples prior to cooking.

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13/04/202003/02/2022

Susan Stoneman – Hot Cross Buns

YieldMakes 12 (depending on size)

Cooking Method
- Indirect

Ingredients

300ml milk
50g butter
500g strong bread flour
1 tsp salt
75g caster sugar
7g sachet fast-action or easy-blend yeast
1 egg, beaten
75g sultanas
50g mixed peel
(or 125g dried mixed fruit for the dried fruit ie. Sultanas & mixed peel)
zest 1 orange
1 apple, peeled, cored and finely chopped
1 tsp ground cinnamon
1 tsp ground mixed spice
For the crosses - 75g plain flour, plus extra for dusting
For the glaze - 3 tbsp apricot jam or orange marmalade

Method

Gently warm the milk and add the butter. Stir to help it melt. Leave to cool until it reaches hand temperature.

Put the flour, salt, sugar and yeast into a bowl. Make a well in the centre. Pour in the warm milk and butter mixture, then add the egg.

Add in the dried mixed fruit, apple, orange zest, ground cinnamon and mixed spice.

Using a wooden spoon, mix well, then bring everything together with your hands until you have a sticky dough.

Tip on to a lightly floured surface and knead for about five minutes until smooth and elastic.

Put the dough in a lightly oiled bowl. Cover with oiled cling film and leave to rise in a warm place for 1 hr or until doubled in size.

Divide the dough into 12 even pieces the roll each piece into a smooth ball on a lightly floured work surface.

Cover with more oiled cling film, or a clean tea towel, then set aside to prove for an hour (or until doubled in size).

To make the crosses on the buns, mix the 75g flour with about 5 tbsp water to make a paste – add the water 1 tbsp at a time, so you add just enough for a thick paste.

Spoon into a piping bag with a small nozzle and then pipe crosses on the buns.

I cooked the buns in the Kamado Joe for about 30 mins at 150°C (using the deflector plates and cooking on the top grill). Usual bake test, brown on top and sounding hollow when tapped on the base of the buns.

Gently heat the apricot jam to melt, then sieve to get rid of any chunks and while the jam is still warm, brush over the top of the warm buns and leave to cool.

Recipe from Susan Stoneman

Hot Cross Buns

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30/06/201803/02/2022

Susan Stoneman – Drop Crumpets

Prep Time24 min
Cook Time6 min
Total Time30 min
YieldMakes around 24 (depending on size)

Course
- Breakfast
Cooking Method
- Direct grill on plancha or griddle

Ingredients

115g plain flour
115g strong flour
Half teaspoon cream of tartar
4g dried yeast
250ml lukewarm water
Half teaspoon salt
1/4 teaspoon bicarbonate of soda
140ml lukewarm milk
Vegetable oil for frying

Method

Sift the flours and cream of tartar into a bowl and add in the yeast. Stir in the lukewarm water with a wooden spoon and leave covered for about an hour.

The dough will be full of little air bubbles. Add the salt and stir. The dough will fall at this point but will rise back up. Leave for 30 minutes

Stir in the bicarbonate of soda and the lukewarm milk. The batter should be a thick pouring consistency. Pour into a measuring jug as this makes it easier for pouring your drop crumpets

Heat your griddle to a high temperature. Put on a little vegetable oil to prevent sticking and pour little circles of mixture onto the griddle.

Cook for about 3 minutes on the first side. You should see lots of little bubbles form then pop – this gives the crumpet look.

Turn over and cook the other side.

Keep warm and eat with the topping of your choice. Lovely with just butter and honey.

Recipe from Susan Stoneman

Drop Crumpets

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29/06/201803/02/2022

Lennox Hastie Rhubarb Vanilla Marshmallows

Prep Time30 min
Cook Time10 min
Total Time40 min
Yield24 Marshmallows

Course
- Dessert
Cooking Method
- Direct

Ingredients

½ vanilla pod
200 g (7 oz) rhubarb stalks, roughly chopped
500 g (1 lb 2 oz) caster (superfine) sugar
7 sheets gold gelatine
125 ml (4 fl oz/½ cup) filtered water
4 large egg whites
pinch of salt
3 tablespoons icing (confectioners’) sugar
2 tablespoons cornflour (cornstarch)
For the sherbet mixture
100 g (3½ oz) icing (confectioners’) sugar
1 teaspoon citric acid
1 teaspoon baking powder

Method

NOTE – The marshmallow mixture needs time to firm, so begin this recipe at least 8 hours ahead of time.

Split the vanilla pod, scrape the seeds and place the pod and the seeds in a small saucepan with the rhubarb and 100 g (31/2 oz) of the caster sugar. Cover with a lid and cook over a low heat, stirring occasionally until the rhubarb is really soft. Blend to a smooth purée and pass through a fine mesh sieve.

Soak the gelatine in a bowl of cold filtered water for 5 minutes until soft.

Pour half of the rhubarb purée into a clean saucepan and bring to the boil. Remove the pan from the heat, drain the softened gelatine leaves and add to the pan. Stir until dissolved, then stir in the remaining rhubarb purée.

Place the filtered water and the remaining caster sugar in a saucepan and heat to 120°C (250°F).

Remove the pan from the heat, wait 1 minute and then add the rhubarb purée.

Whisk the egg whites with a pinch of salt until firm peaks form.

Mix together the icing sugar and the cornflour. Use this mixture to dust a baking tray lined with baking paper.

Spread the marshmallow mixture to a thickness of 3 cm (1¼ in) onto the baking tray and then sprinkle the icing sugar and cornflour mixture over the top (reserving a little). Place in the refrigerator to firm for at least 8 hours or overnight.

Add the rhubarb syrup mixture to the egg whites a little at a time, whisking continuously until all of the fruit is incorporated and the mixture is thick enough to hold its shape.

Combine the ingredients for the sherbet mixture. Dust a cook’s knife with the remaining icing sugar/cornstarch mixture and cut the marshmallows into cubes. Roll the cubes in the sherbet mixture, and toast over a fire.

Recipe kindly supplied by Lennox Hastie from Finding Fire: Cooking at its most elemental (Hardie and Grant £30)

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25/05/201803/02/2022

Smokey Cookie Dough Brownies

Prep Time20 min
Cook Time45 min
Total Time1 hr 5 min
Yield9 Servings

Cooking Method
- InDirect

Ingredients

For the brownie mix

225g plain chocolate (35–45 % cocoa solids)
225g unsalted butter
3 large eggs
225g caster sugar
75g self-raising flour
1/2 tsp salt
225g plain chocolate – chopped into small chunks
1 tsp vanilla extract

For the cookie dough balls

110g unsalted butter
75g caster sugar
1 egg yolk
½ tsp vanilla extract
150g plain flour
30g dark chocolate chips

Method

Preparing the Smokey Cookie Dough Brownies

Grease and line a brownie tin 22x29cm, 8 ½” X 11” with baking parchment. Heat your BBQ to as near to 180c as you can get, a little over or under won’t make too much difference. If possible, achieve the heat using an indirect method.

(Optional)

You can add a small amount of smoking wood to smoulder using your cook in the BBQ to add a further smokey flavour. Stick to light woods such as apple or cherry.

To make the brownie mix, break 225g of chocolate into small chunks and place in a heatproof bowl with the butter. Place over a pan of simmering water and heat until melted. Leave to cool.

Beat the eggs and sugar together until pale and the mixture has thickened. Add the melted chocolate and butter mixture to the eggs and stir until thoroughly combined. Fold in the flour, salt, chocolate chunks and vanilla extract.

Pour brownie mix into your lined pan.

To make the cookie mix, cream the butter and sugar together until light and fluffy. Add the egg yolk, vanilla extract and stir. Add the flour & chocolate chips and combine until you have a dough. Knead gently to bring it all together.

Use an ice cream scoop or tablespoon to drop the cookie mixture in balls evenly across the brownie mixture.

Bake time will vary depending on heat in your BBQ and you may also need to turn the pan every 10 minutes or so. After 20 minutes keep checking the brownies for doneness. A little mixture should still stick to a skewer when inserted in the middle of the brownie. Overall cook time can be between 25 and 45 minutes dependent on BBQ heat. We like them gooey so less time is better.

Remove from the pan and cool on a wire rack till them firm and are ready to cut.

Cut into portions and serve how you wish but a nice scoop of ice cream on warm brownie is always a winner.

Recipe from Artust BBQ
Find him on Twitter @ArtustBBQ

Smokey Cookie Dough Brownies

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