Simon's Recipes

FRUIT AND NUT CHOC MUFFINS

Simon Rimmer

FRUIT AND NUT CHOC MUFFINS

Ingredients   275g flour 75g cocoa 2 and a half tsp baking powder 250g sugar 2 eggs 300ml buttermilk 55g melted butter 60ml veg oil Tsp vanilla 75g chopped milk choc 40g roughly chopped hazelnuts 25g sultanas 15g dried cherries   Topping – 250g milk choc 250ml cream 15g butter Tsp vanilla   Method Sift all the dry ingredients together In a separate bowl whisk the eggs, butter, buttermilk, vanilla and oil for 5mins Add the wet to dry Fold in the fruit, nuts n choc Spoon into 12 large muffin cases Bake at 180c for 18-20mins Topping – put...

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CREAM OF CHICKEN SOUP WITH STUFFING BALLS

Simon Rimmer

CREAM OF CHICKEN SOUP WITH STUFFING BALLS

Ingredients   500g boneless, skinless chicken thighs 250g boneless skinless chicken breast 200ml white wine 2 diced onions 3 leeks 3 stick celery 2 bay Sprig tarragon 1.5 ltr chicken stock 200ml double cream   150g cornflour, seasoned with salt and pepper (lots)   Stuffing – 250g very finely diced onion 40g butter Clove crushed garlic 15g sage leaves, shredded 400g brown bread crumbs (fine) 2 eggs 1 egg yolk   Method Gently fry the thighs for 5mins to seal but nit really colour. Remove Now gently fry the onion, celery, leek for 5mins Add the chicken (inc breast) back...

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VEGAN CAESAR SALAD

Simon Rimmer

VEGAN CAESAR SALAD

Ingredients   Dressing – 250g vegan mayo (hellmans is the best) (makes lots of dressing) 30g Dijon mustard 30ml white wine vinegar 2tsp tamarind sauce Juice n zest 1 lemon s&p tsp garlic powder 125g very finely grated veggie parmesan   Half finely sliced red onion Veg parmesan shavings   head cos lettuce   125g French stick cut into cubes Oil to deep fry 25g fine sea salt Tbs garlic powder   2 red peppers, charred, put in a bag and peeled   Tbs smoked paprika 1 sheet finely shredded nori   Method Dressing – mix well Deep fry the...

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Bacon Baklava

Simon Rimmer Pudding

Bacon Baklava

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Caramel Brownies

Simon Rimmer Pudding

Caramel Brownies

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