Recipes - Hairy Bikers.

- Sausage, chicken and squash traybake recipe - BBC Food
...a flat, usually chewy cake which is baked in a tray, cut into small squares, and served as a biscuit.

- Lamb shanks and flageolet beans - Recipes - Hairy Bikers
*If you forget to soak your beans, try boiling them unsoaked for 5 minutes, then leave them to stand for an hour. That should give the same effect.

- Fennel orange salad with harissa dressing | Lucie Loves Food
Fennel orange salad with harissa dressing (adapted from Dave Myers and Si King’s The Hairy Dieters: How to Love Food and Lose Weight)

2 medium size fennel bulbs, trimmed, woody central core part removed and thinly sliced
2-3 oranges peeled (white parts out) and cut into 5cm chunks.
1/2 radicchio washed and thinly sliced (escarole or endive also will also works well)
About 20 roasted salted almost slightly crushed with a mortar
Handfull of raisins or sultanas (or a mix of both).

For the harissa dressing
1 tablespoon harissa
1 tablespoon honey
1 1/2 white wine vinegar
1 pinch ground coriander
3 tablespoons olive oil
Freshly ground black pepper

- Orange, fennel & rocket salad recipe | BBC Good Food
1 fennel bulb
2 large oranges
1 small red onion, thinly sliced
2 big handfuls rocket
1 tbsp olive oil
1 tbsp wholegrain mustard

- Red Lentil and Harissa Soup - Recipes - Hairy Bikers

Tumbet recipe By The Hairy Bikers.

- Tumbet recipe - BBC Food
...is a traditional vegetable dish from Majorca.
Mediterranean Ratatouille!
Tombet combines layers of sliced potatoes, aubergines and red bell peppers previously fried in olive oil.
...add zucchini to the mixture...top with potatoes fried with garlic!

Boozy Trinity cream with langues de chat biscuits

- Boozy Trinity cream with langues de chat biscuits recipe - BBC Food
This traditionally English recipe of set creamy custard has a splash of Irish cream liqueur to stir things up a bit. Great with a couple of French ‘cat’s tongue’ biscuits on the side.
Ingredients
soft butter, for greasing
500ml/18fl oz double cream
150g/5½oz white chocolate, broken into squares
6 large free-range egg yolks
150ml/5fl oz Irish cream liqueur
75g/2½oz caster sugar
For the caramel
150g/5½oz caster sugar
oil, for greasing
For the langue de chat biscuits
100g/3½oz softened butter
100g/3½oz icing sugar
½ tsp vanilla extract
½ tsp ground cinnamon
½ orange, grated zest
2 large free-range egg whites
120g/5oz plain flour
Method
Preheat the oven to 150C/300F/Gas 2. Butter the inside of a two-litre pudding basin.

Put the cream and chocolate in a medium non-stick saucepan and heat very gently, stirring regularly until the chocolate melts. Remove from the heat.

Place the egg yolks, Irish cream liqueur and sugar in a large bowl and whisk until pale.

Slowly pour the warm cream and chocolate mixture onto the eggs, stirring vigorously until thoroughly combined. Carefully pour the mixture into the buttered pudding dish and place in a large roasting tin.

Boil a kettle of water and carefully pour the just-boiled water into the roasting tin so it rises roughly 3cm/1¼in up the side of the dish. Take care that you don’t drip any water on the cream mixture.

Open the oven door, and using an oven-cloth to hold as the tin will be hot, place the pudding in the centre of the oven. Bake for 40-45 minutes. The custard is ready when it is almost set. If you move the dish, you should see the custard wobble like a jelly with a slight ripple under the surface. It will continue to firm up as it cools.

Take the roasting tin out of the oven, lift the pudding dish carefully from the water and set aside to cool for about an hour. Cover with cling film and chill in the fridge overnight.

Up to five hours before serving, make the caramel. Put the sugar and four tablespoons of cold water into a small saucepan and place over a medium heat for about a minute, stirring with a wooden spoon until the sugar dissolves.

Increase the heat a little and cook the sugar, without stirring, for 5-7 minutes, or until it turns golden-brown – the same colour as maple syrup. Uncover the custard and have close to hand ready for the caramel topping.

As soon as the caramel is ready, remove the pan from the heat. Do not touch or taste the caramel as it will be extremely hot. The caramel will continue to cook once it has been removed from the heat, so don’t allow it to become any darker before you take it off.

Brush a large metal serving spoon with oil and slowly pour the caramel over the spoon onto the cooled custard, ensuring it is covered as evenly as possible. Don’t pour into one area only or the hot caramel will begin to melt the cream. Tilt the dish to help it run to the edges if necessary. Leave to cool for 15 minutes before serving or keep covered in the fridge. (The caramel will begin to soften after a couple of hours.)

For the langues de chat biscuits, pre-heat the oven to 200C/400F/Gas 6 and line two baking trays with parchment paper.

Using an electric whisk, cream the butter and icing sugar together until light and fluffy. Beat in the vanilla extract, cinnamon and orange zest. Whisk in the egg whites one at a time and then fold in the flour.

Using a piping bag fitted with a plain 1cm/½in nozzle, pipe 6cm/2½in strips of the mixture onto the lined baking trays.

Bake for 6-8 minutes until the edges are slightly golden-brown. Leave to cool on the tray.

Serve the caramel-topped Trinity cream with the langue de chat biscuits alongside.

Beef stroganoff by Hairy Bikers.

- Beef stroganoff - Recipes - Hairy Bikers:
You may need to cook this in batches up to step 4, then mix everything together in a large pot before transferring to ovenproof dishes.
Serves 4
600g beef fillet
25g butter
1 onion, thinly sliced
250g button mushrooms, thinly sliced
1 tbsp Dijon mustard
400ml beef stock
1 tbsp vegetable oil
2 heaped tbsp soured cream or crème fraiche
1 tbsp (or more) brandy (optional)
squeeze of lemon (optional)
finely chopped parsley, to serve
flaked sea salt
freshly ground black pepper

First prepare the beef fillet.
Cut it into slices 0.5 - 1 cm thick, then slice these into strips about 1cm wide.
Season the meat with salt and pepper and set it aside for a few minutes.

Heat the butter in a large frying pan.
Add the onion and sauté for 2 minutes, then add the mushrooms and continue to cook until both are soft.
Stir the mustard into the pan, coating the onion and mushrooms thoroughly – we find it easier to add the mustard at this stage than to mix it into the stock.
Pour the stock into the pan, then leave it to simmer until the liquid has reduced by about half.
Stir in the crème fraiche and set the pan aside for a few minutes.

In another large frying pan, heat the vegetable oil.
When it’s smoking hot, add the strips of beef.
Fry, stirring continuously, until the meat is browned on all sides.
This should take about a minute at the most.
If you want to flambé the beef, put the brandy in a ladle and carefully heat it over a flame.
When the alcohol starts to burn off (you will see the fumes), tip it very gently towards the flame and it will ignite.
Immediately pour this over the beef and give it a quick stir. Stand well back when doing this and be very careful.

Reheat the onion and mushroom sauce, then add the beef.
Check the seasoning and add more salt and pepper to taste.
If you find the sauce too rich, add a squeeze of lemon.
Sprinkle with parsley before serving.
'via Blog this'

Lamb Meatballs with Broad Beans and Chard.

Lamb Meatballs with Broad Beans and Chard - By Book or by Cook - A Cookery Blog: By Hairy Bikers.
This is based on Egyptian and Israeli meatball dishes and makes a lovely green and fresh bowlful.
If you use fresh broad beans, it’s best to remove the outer grey skins to reveal the bright green beans inside. Baby frozen ones should be fine whole.
You can also make the meatballs with beef.

Serves: 4
Ingredients:
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
500g minced lamb
50g breadcrumbs
50g pine nuts, toasted and lightly crushed
2 tbsp each of parsley, coriander and mint, finely chopped
1 tbsp dill, finely chopped
1 tsp ground cumin
½ tsp ground allspice
a grating of nutmeg
1 egg
1 lemon
extra herbs, for garnish
flaked sea salt
freshly ground black pepper

For The Sauce:
1 tbsp olive oil
1 onion, finely chopped
200g Swiss chard, stems and leaves separated, both shredded
3 garlic cloves, finely chopped
500ml chicken stock
250g broad beans (frozen are fine)
2 tbsp coriander leaves, finely chopped
1 tbsp mint leaves, finely chopped
1 tbsp dill, finely chopped

Instructions:
Heat the olive oil in a frying pan and add the onion.
Fry gently until it is soft and translucent, then add the garlic and cook for another couple of minutes.
Allow to cool.

Preheat the oven to 220°C/ Fan 200°C/Gas 7.
Put the mince in a large bowl and season it with salt and pepper.
Add the breadcrumbs, pine nuts, herbs and spices to the meat, then the cooled onion and garlic and mix thoroughly.
Break the egg into the mixture and stir to combine.
Shape the meatballs into rounds the size of golf balls – you should have about 20.
Place them on a baking tray and bake them in the preheated oven for 10 minutes – they will finish cooking in the sauce.

To make the sauce, heat the olive oil in a large saucepan or casserole.
Fry the onion and chard stems for a few minutes, then add the garlic and cook for another minute.

Pour in 400ml of the chicken stock, then add the broad beans and the meatballs.
Simmer for 5 minutes.

Put the remaining chicken stock in a separate saucepan and add the chard leaves and chopped herbs.
Simmer for a couple of minutes, then blitz with a stick blender until roughly puréed.
Add this to the broad beans and meatballs, just before you serve.
Squeeze over plenty of lemon juice, then garnish with extra coriander, mint and dill.
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Chocolate and cherry buns. By The Hairy Bikers.

Ingredients
For the dough
250ml milk
75g butter, plus extra for greasing
500g strong white bread flour
1 tsp mixed spice (optional)
7g instant yeast
75g soft light brown sugar
pinch salt
1 free-range egg
dash oil, for greasing your hands and the work surface
For the filling
100g butter, softened
50ml maple syrup
25g dark soft brown sugar
1 tsp ground cinnamon
1 tsp ground mixed spice
pinch salt
100g glacé cherries, halved
100g chocolate chips
To bake
1 free-range egg
2 tbsp demerara sugar
For the glaze (optional)
200g/7oz icing sugar
1-2 tbsp just-boiled water
Method
Line a 26–28cm in round deep cake tin or a deep roasting tin with baking parchment and butter generously.
Put the milk in a saucepan and bring to just below boiling point.
Remove from the heat and add the butter.
Leave to stand until the butter has melted and it has cooled to blood temperature.
Put the flour and mixed spice (if using) in a large bowl with the yeast, sugar and a pinch of salt.
Make a well in the middle.
Beat the egg into the milk and butter mixture.
Add this to the flour and stir until well combined – you will find that you have a very soft, sticky dough.
Lightly oil your hands and the work surface, then turn out the dough.
Knead until no longer sticky and you have a smooth, elastic dough.
Return the dough to the bowl and cover with a damp tea towel.
Leave to prove until it has doubled in size – this will take around an hour and a half.

For the filling, beat the butter with the maple syrup, sugar, spices and a pinch of salt until you have a creamy, toffee-coloured butter.

Turn the dough out and roll or pat out into a rectangle of around 30x23cm.
Spread the butter mixture over the dough, then sprinkle with the chocolate chips and cherries.
Roll up fairly tightly, then cut into 10–12 pieces (4cm).
Arrange the rounds, cut-sides down, in the deep cake tin.
Brush with egg, then leave for another 30 minutes.
Preheat the oven to 180C/160C Fan/Gas 4.
Brush again, then sprinkle with the sugar.
Bake in the oven for 20–25 minutes, or until a rich golden-brown and well risen.

For an optional glaze, gradually add hot water to the icing sugar to make a glaze which is thin enough to pour, but won’t run off too much.
Leave the buns to cool in the tin, then drizzle over the glaze if using.
Leave to set.