Simon's Recipes

CHOCOLATE AND JAM ROLY POLY

Simon Rimmer

CHOCOLATE AND JAM ROLY POLY

          Serves: 6 Prep Time: 30 mins Cooking Time: 2 hours   Ingredients 225g self-raising flour 30g cocoa Half tsp baking powder 100g sugar 150g shredded beef or veg suet 125ml milk 175g raspberry jam   Sauce – 300ml cream 125g dark choc 75g Nutella or similar Tsp vanilla paste or extract   Serve with ice cream and raspberries   Method Sift the self-raising flour, cocoa, baking powder, and sugar into a bowl. Then add shredded beef or veg suet and milk, and mix well. Roll into a ball, cover and chill 30mins. Roll out to...

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BAKED AUBERGINE PIE

Simon Rimmer

BAKED AUBERGINE PIE

      Serves: 4 Prep Time: 30mins Cooking Time: 40 mins   Ingredients 3 aubergines, cut into 10-15mm rounds Oil to griddle   Sauce – 1 sliced onion 3 cloves garlic 1 Tbs smoked paprika 1 Tsp chilli flakes 1 tin chopped toms Approx. 15 halved cherry tomatoes 200ml vegetable stock Zest 1 lemon 2 tsp each dried basil, oregano, marjoram 100ml olive oil   200g ricotta, drained 250g smoked scarmorze – grated   Method Oil and season the 3 aubergines. Griddle for 3mins on each side. For the sauce – Gently fry 1 sliced onion and 3 cloves...

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CRUNCHY SALMON AND NDUJA FISHCAKES WITH THOUSAND ISLAND DIP

Simon Rimmer

CRUNCHY SALMON AND NDUJA FISHCAKES WITH THOUSAND ISLAND DIP

      Serves: 4 Prep Time: 10 mins Cooking Time: 8 mins   Ingredients Dressing – 1 dill pickle, chopped and about 1 tsp of the pickle juice ¼ red onion. Chopped Juice half a lemon 30g ketchup 200g mayo 10ml tabasco sauce   Tin tinned salmon, drained (usually 200-215g) 250g mashed potato 50g nduja Zest 1 lemon 1 Tbs snipped chives   100g flour 2 beaten eggs 200g fine brown breadcrumbs 75g crispy shallots (shop bought)   Oil to fry Serve with thousand island dip   Method For the dipping sauce – Put the dill, red onion, juice...

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STRAWBERRY AND CARAMEL CHOUX BUNS

Simon Rimmer

STRAWBERRY AND CARAMEL CHOUX BUNS

      Serves 4 Prep time 20 mins Cooking time 18-20 mins   Ingredients Pastry – 75g flour 125ml water 50g butter 2 eggs   Caramel – 300g sugar 100ml water   Filling – 400g sliced strawberries 1 Tsp vanilla 20ml Cointreau 60g sifted icing sugar 200g whipped cream 200g crème fraiche   Garnish with lightly crushed pistachios   Method Pastry – Melt 50g of butter and 125ml of water in a pan. Tip in 75g of flour, and mix well, until it comes away from the side of the pan. Take off the heat and beat in 2...

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CHICKEN & PINEAPPLE CURRY

Simon Rimmer

CHICKEN & PINEAPPLE CURRY

      Serves 6 Prep time 20 mins Cooking time 40 mins   Ingredients 1.5 kg boneless, skinned chicken thighs, chopped in half   Paste - 1 chopped onion 4 cloves garlic 30mm piece ginger 1 Tsp shrimp paste 1 lemongrass stalk 1 Tsp ground star anise 1 Tsp cinnamon 1 Tbs palm sugar 3tbs med curry powder   400g new spuds 50g edamame beans Tin coconut milk 2 lemon grass, chopped 250ml water   Pineapple – 6 cloves garlic 5 red chillies 30mm ginger 50g sugar 80ml oil 2tsp turmeric   1 pineapple, chopped into 30mm pieces 60ml...

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