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The Cook Book

Fruit plait Recipe

Home » Written Recipes » Recipes » Desserts » Pudding » Fruit plait Recipe

Ingredients

Ingredients
1 ready-made 320g puff pastry sheet
1 tbsp plain flour
1 tsp vegetable oil, for greasing
2 tbsp sultanas
2 eating apples
2 pears
2 tbsp clear honey
3 tbsp apricot jam
pinch of mixed spice
pinch of cinnamon
1 egg
crème fraîche or vanilla ice cream, to serve

Direction

Method Heat oven to 200C/180C fan/gas 6. Roll out the pastry on a lightly floured work surface into a large rectangle. Transfer to a lightly greased baking tray. Put the sultanas in a small mixing bowl with just enough warm water to cover them, and soak for 10 mins. Core the apples and pears and slice them into even-sized pieces – you don’t need to peel them. Put the pieces in a bowl and add the honey and 2 tbsp apricot jam. Drain the soaked sultanas and add them to the mixture. Stir well and add the mixed spice and cinnamon to taste. Spoon the mixture in a thick strip down the centre of the puff pastry. Use a sharp knife to make roughly 8 diagonal cuts down each side of the pastry like a lattice. Fold the pastry strips alternately across the filling like a plait. Crack the egg into a bowl, whisk with a fork and, using a pastry brush, glaze the top of the puff pastry. Place the plait in the oven and bake for 25-30 mins or until the apples are soft and the pastry is golden brown. Serve with crème fraîche or vanilla ice cream.

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tart

Salted Almond Truffle Tart Recipe

Add vanilla and 1/4 teaspoon sea salt; stir until smooth. Pour into crust and spread to edges. Refrigerate 4 to 24 hours, covering after 3 hours. Remove from refrigerator 30 minutes before serving. Sprinkle with a little flaky sea salt, if desired.

lindseys ultimate chilli con carne 2

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The day before, cut all the meat into small chunks – this will take at least 30 mins. In a spacious, heavy-based pan, fry the pancetta in the oil over a medium heat until it is crisp and the fat has melted.

Stir the onions and garlic into the crisping pancetta and cook, stirring often, for 10-15 mins until soft.

Cut the lemon into quarters lengthways, then remove the pithy core and seeds. Chop into small pieces (each with a bit of peel). Remove the pan from the heat and scoop the contents into a sieve, letting any fat drain back into the pan – and give some encouragement with a wooden spoon.

Return the pan to the heat and brown the pork in the hot fat, then stir in the beef and brown that too. Add the chilli powder and cumin, and cook over a low heat for 2 mins, stirring constantly. Add the flour and cook for a further 2 mins. Add the bay leaves, 1/2 tsp salt, the lemon, oregano, tomato purée, red wine and stock. Return the onions to the pan. Bring to a simmer, stirring often, then reduce the heat and cook, uncovered, and stirring occasionally to avoid sticking, for 2 hrs until the sauce is thick and the liquid has reduced. Add salt to taste. Cool, cover and chill overnight. Can be frozen at this stage for up to 1 month – defrost overnight in the fridge before continuing with the recipe.

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Heat the oil in a wok or large saucepan. Add the onion and stir-fry for 5 mins until turning golden. Add the garlic, ginger, chicken, pak choi and sesame seeds, and stir-fry for 5 mins or until the chicken is cooked. Mix the cornflour with the soy sauce, chilli sauce and lemon juice. Add to the pan and stir-fry for 1 min. Serve straight away with extra soy sauce and egg noodles or rice, if you like.

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