Cooking with Turkey Leftovers

Ten Minute Leftover Turkey
with Peas and Leeks
Serves 4

Ingredients
• 300ml turkey or chicken stock
• 400g cooked British turkey breasts, cut into 1-2cm strips
• 1 large leek, rinsed and finely chopped
• 300ml double cream
• 1 tbsp wholegrain mustard
• 1 tbsp parsley, chopped
• 225g frozen peas, cooked
• salt and freshly ground black pepper

Method
Pour the stock into a saucepan and bring to the boil. Simmer rapidly until reduced by two thirds.
Meanwhile, cook the leek in a pan of boiling salted water for 3-4 minutes, or until just tender. Drain well and keep warm. Add the cream, mustard, parsley and peas to the reduced stock. Then stir in the cooked turkey and leeks and heat gently to warm through.
Season well with salt and pepper and serve straight away in bowls, with boiled potatoes.

Turkey Leftovers Pie
Serves 4

Ingredients
• 500g British turkey - leftover meat from roast • 8tbsp bread sauce
• 250g stuffing, cut into bite-size pieces or rolled into small balls
• Salt and pepper
• 300ml thick turkey gravy
• 900g potatoes, boiled and mashed
• 75g grated Cheddar cheese

Method
Mix the turkey with the bread sauce and stuffing in a large saucepan and season with salt and pepper. Add the gravy and heat through thoroughly.
Spoon the turkey mixture into a pie dish or gratin dish, top with the mashed potato and sprinkle over the grated cheese. Grill until the potato is brown and crispy. Serve with baked beans.
Tip: The pie can be made using cold ingredients if you prefer. Mix the turkey and bread sauce together and spoon into an ovenproof dish. Place the stuffing evenly between the turkey chunks, season and spoon over the gravy in an even layer. Top with the mash and grated cheese and bake in a 180°C/350°F oven for 35-40 minutes until piping hot and golden brown on top.

British Turkey Chowder
Serves 4-6

Ingredients
• 1 tbsp olive oil
• 1 onion, peeled and chopped
• 1-3 garlic cloves, peeled and crushed
• 350g/12oz potatoes, peeled and diced
• 1 red pepper, deseeded and chopped
• 2 tbsp plain white flour
• 750ml/1 ¼ pt turkey or chicken stock
• 300g 10oz cooked diced
British Turkey meat • 50g /2oz sweetcorn kernels
• salt and freshly ground black pepper
• 4 tbsp single cream
• 2 tbsp freshly chopped parsley

Method
Heat the oil in a large pan then gently sauté the onion, garlic and potatoes for 5 minutes, stirring occasionally. Add the red pepper and sauté for 2 more minutes, then sprinkle in the flour. Cook for 2 minutes, then draw the pan off the heat and gradually stir in the stock. Bring to the boil, reduce the heat and simmer for 10 minutes.
Add the diced turkey with the sweetcorn kernels, add seasoning to taste, then continue to simmer for 5-8 minutes or until the potatoes are cooked and the turkey is piping hot. Stir in the cream, adjust seasoning, then sprinkle with the chopped parsley. Serve.

Article from Northern Life issue 41 December/January 2012.
To order this issue go to the Northern Life online store.

Wonderful Watercress

Even before the term ‘superfood’ was coined, watercress has been enjoyed throughout the ages for its unusual peppery taste and health giving properties. From the ancient Egyptians who served watercress juice to their slaves to increase productivity and the 17th Century herbalist Culpepper who used it as a tonic to cleanse the blood, to the Victorians who created the first watercress sandwich and the modern British beauty, Elizabeth Hurley who claims watercress soup is the key to her famous physique.
No single food can keep us healthy, but watercress, packs more of a nutritional punch than most. Brimming with more than 15 essential nutrients, including vitamin C, folic acid, iron, vitamin A and calcium, watercress is a heavyweight in the nutritional stakes. It’s low in fat, tastes great and is incredibly versatile. It’s probably best known as a classic ingredient for soup. But its distinctive mustardy flavour can help enrich a wide range of dishes.
Try it hot in sauces, pasta, baked with fish or in a stir-fry. It brings a new dimension to pesto and is delicious in mashed potato – even the kids wouldn’t complain. Or served raw, it adds a peppery bite to salads and sandwiches (a traditional favourite is with Marmite!). Juicing is another popular way to optimise intake, or you can snack on it straight from the bag.
Watercress combines particularly well with strong flavours such as garlic, chilli, soy, ginger and onion, and here its pungency is mellowed. Conversely with rice, pasta or bread, it is accentuated. The texture is all about crunch, bite and sensation – vital juices burst from the stalk, then the smoother, slightly fleshy leaves release the mustard oil flavour.
From soups and salads to family suppers, you’ll find watercress to be an amazingly versatile ingredient for any occasion.

Mediterranean Stuffed Peppers

Serves 6

Ingredients
• 100g/4oz brown basmati rice
• 1 each red, orange and yellow pepper
• 1 (85g) bag watercress, roughly chopped
• 50g/2oz pitted black olives, chopped
• 50g/2oz drained sun dried tomatoes
• 50g/2oz cheddar cheese, grated

Method
Cook the rice in boiling salted water for 20 mins or according to pack instructions. Drain.
Preheat the oven to 200°C/Fan180°C/Gas Mark 6.
Cut the peppers in half lengthways, cutting through the stalks. Remove the seeds and discard; place cut side up in a roasting tin.
Mix the rice, watercress, olives and sun dried tomatoes together with half the cheese. Season to taste.
Spoon the mixture into the peppers, scatter over the remaining cheese.
Bake for 25-30 mins or until the peppers are tender. Serve with salad.

Simple Low Fat Watercress Soup

Serves 3

Ingredients
• 1 onion
• 2 pints stock
• 2 potatoes
• 2 bags watercress

Method
Delicious served hot or cold, Liz Hurley swears by this healthy, low-fat soup, drinking up to 6 cups a day when she’s dieting.
Sweat a chopped onion in a small amount of stock, then add 2 diced potatoes, seasoning and another 2 pints of stock.
Bring to the boil and simmer until the potatoes are soft.
Throw in 2 bags of watercress and stir for 3 minutes.
Take off the heat and liquidize.

Watercress Potato and Bacon Frittata

Serves 4

Ingredients
• 350g (12oz) new potatoes
• 1 tbsp olive oil
• 4 rashers back bacon, trimmed and sliced
• 1 onion, sliced
• 1 (85g) pack watercress, roughly chopped
• 6 eggs
• 50g/2oz mature Cheddar cheese, grated
• To serve: tomato salsa and salad

Method
Cook the potatoes in a pan of boiling salted water for 10 minutes or until tender. Drain and slice.
Heat the oil in a non-stick frying pan, add the bacon and onions and fry for 3-4 min until beginning to brown.
Add the sliced potatoes and cook for a further 5 minutes.
Add the watercress to the pan and continue to cook for 2 minutes, stirring until it has wilted.
Beat the eggs with a little salt and plenty of ground black pepper.
Pour the mixture into the pan and cook, stirring for 1 min, until most of the egg has set. Shake the pan to level the surface and cook for a further 2 minutes.
Sprinkle the cheese over the top of the frittata and cook under a hot grill for 2 minutes until the cheese has melted and the top is golden brown.
Serve in wedges with tomato salsa and a watercress salad.
Cook’s tip:
This tasty supper dish is also great served cold in lunchboxes or on picnics. If preparing for vegetarians, omit the bacon and replace with 1 large sliced red pepper, adding 1tbsp more olive oil to the pan.

Watercress, Melon and Pear Smoothie

Serves 2

Ingredients
• 1 Gallia melon, quartered with pips and peel removed
• 2 pears, peeled, quartered and cored
• 85g watercress

Method
Cut the melon flesh into bite-size pieces. Feed all the fruit and watercress through a juicer and pour into two glasses. Stir and drink immediately.

Peppered Mackerel, Watercress Salad with Orange

Serves 4

Ingredients
• 2 large oranges
• 1 (225g) pack smoked mackerel fillets with peppercorns, skinned
• 2 heads chicory, trimmed
• 1 (85g) bag watercress
• 1 tbsp olive oil
• 2 tsp wholegrain mustard
• 1 tsp clear honey

Method
Use a knife to remove the skin from the oranges, then cut between the white membranes to loosen the orange segments.
Once all the segments have been removed, squeeze the remaining piece of orange over a bowl to remove the juice, set aside.
Remove the skin from the mackerel and break the flesh into bite sized pieces.
Break the chicory into leaves.
Arrange the watercress, chicory, mackerel and orange segments in a large salad bowl.
Whisk the reserved orange juice, oil, mustard and honey together with a little salt and freshly ground black pepper.
Drizzle over the salad and serve.

Article from issue 37 April/May 2011. To order this issue go to the Northern Life online store.

Rhubarb, Rhubarb, Rhubarb.

Rhubarb Ice Cream

Ingredients
• 1.5 lbs/600g forced rhubarb
• 6oz/150g caster sugar
• ¼ pt/125ml single cream
• ¼ pt/125ml double cream

Method
Cut the rhubarb, put in a pan and shake over a gentle heat until the juices run. Add the sugar and cook to a pulp. Cool and sieve the resulting puree. Measure a pint of puree into a mixing bowl. Whisk the creams together, fold in the puree and add sugar. Put into a polythene container and freeze as quickly as possible. When partially set, whisk and return to freezer to refreeze. Serve with brandy snaps.

Blushing Cream of Rhubarb Soup (serve as sweet)

Ingredients
• 450g forced rhubarb
• 75g soft brown sugar
• ½ tsp ground cinnamon
• Rind of 1/2 lemon
• 200ml crème fraiche
• ratafia or amaretti biscuits (to serve)

Method
Cut rhubarb into 2cm pieces, place in saucepan, sprinkle with sugar and cinnamon. Cover, simmer for approx. 5 minutes until sugar dissolves. Add lemon rind, milk, crème fraiche. Stir well. Gently return to boil, simmer until rhubarb is soft. The soup can now be processed if a smooth texture is preferred or leave chunky.

Rhubarb ice cream and soup courtesy of E.Oldroyd & Sons Ltd, Rothwell, Leeds.

Pork Tenderloin with Rhubarb Sauce

Ingredients
6 servings
• 6 large rhubarb stalks, cut into ½ inch dice (about 4 cups)
• ¾ cup sugar
• 3 small pork tenderloins
• salt and ground black pepper
• 2 tablespoons vegetable oil
• ½ cup ruby port
• 1 cup chicken broth

Method
Cook the rhubarb and sugar together in a medium, heavy-bottomed saucepan over low heat until the rhubarb has softened but still retains its shape, 25-35 minutes. Cut each pork tenderloin crosswise into six 2-inch-thick slices. With a cut side facing up, lightly pound each slice into a round ¾-inch-thick medallion. Season the medallions generously with salt and pepper. Adjust an oven rack to the middle position and heat the oven to 200 degrees. Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat until just smoking. Lay 9 medallions in the pan and cook until lightly browned, 3 to 4 minutes. Flip the medallions and cook on the second side until lightly browned and nearly cooked through, 3 to 4 minutes longer. Transfer to a clean plate and keep warm in the oven. Add the remaining 1 tablespoon vegetable oil to the skillet and repeat with the remaining 9 medallions. Transfer to the plate in the oven. Add the port and bring to a simmer. Simmer until the port is thick and syrupy, about 2 minutes. Stir in the broth and any accumulated rhubarb juices and return to a simmer. Simmer until the mixture is thick and has reduced to about ½ cup, about 12 minutes. Stir in the rhubarb mixture and any accumulated juices from the pork medallions and heat through, about 30 seconds. Season with salt and pepper to taste. Arrange 3 pork medallions on each of 6 individual plates and spoon about ¼ cup of the rhubarb sauce over the top. Serve immediately.

Article from issue 36 Feb/March 2011. To order this issue go to the Northern Life online store.

Beetroot Recipes

Beetroot evolved from wild seabeet, which is a native of coastlines from India to Britain and is the ancestor of all cultivated forms of beet.
Sea beet was first domesticated in the eastern Mediterranean and Middle East – although it was only the leaves that were eaten at that time. The root was carrot-shaped and the Romans were, at first, mainly interested in it as a medicine. The first recipes for preparing the roots appeared in the third century AD and were mainly for curative broth used to treat fevers and other ailments.
The rounded root shape that we’re familiar with today wasn’t developed until the sixteenth century and became widely popular in Central and Eastern Europe a couple of hundred years later.
After World War II pickled beetroot in jars was the most widely available form, but the vinegars could be strong and harsh - enough to put many people off beetroot for life! More recently smaller, more tender ‘baby’ summer-grown beetroots have been developed.
The Romans considered beetroot an aphrodisiac (it’s rich in the mineral boron which is important in the production of human sex hormones). The belief persists to this day that if a man and a woman eat from the same beetroot, they will fall in love (with each other, presumably).
Beetroot contains betaine, a substance that relaxes the mind and is used to treat depression. It also contains trytophan (also found in chocolate) which contributes to a sense of well being.

Recipe

Borscht Soup

This is a quick version of the famous Russian soup. Delicious served with a swirl of sour cream or yoghurt and some snipped chives.

Serves: 6

Ingredients:
2 carrots, finely shredded
half a head of celeriac, finely chopped
4 sticks celery, finely chopped
1 small leek, finely sliced
1 tbsp fresh chopped parsley
2 large potatoes, finely diced
1.5 litres chicken or vegetable stock
Salt and freshly ground black pepper
Pinch of ground white pepper
2 x 250g packs fresh cooked beetroot
Sour cream or Yoghurt to serve

Put all the vegetables, except the beetroot and the stock into a large saucepan and season well. Bring to the boil, cover and simmer on a low heat for 25 minutes. Stir in the beetroot and cook for a further 15 minutes. Blend until smooth and serve.

Beetroot and Spinach Salad

Serves: 4

Ingredients:
4 cooked sliced beetroots
3 handfuls of spinach
Tablespoon of toasted pine nuts

For the Dressing:
Juice and zest of two oranges
50ml olive oil
Freshly ground black pepper.

Make the dressing by mixing together the olive oil, orange zest, juice and black pepper. Lay the beetroot on the spinach and sprinkle with toasted pine nuts.

Article from issue 31 April/May 2010. To order this issue go to the Northern Life online store.

Spring Lamb Recipes

Choosing British lamb means you’re supporting British farmers whose work helps to keep the British countryside the way we want it to look: no sheep – no countryside! Although available all year round. Spring lamb is available from early spring until the summer. So with this in mind we have a selection of luscious lamb recipes for you to enjoy.

Lancashire Hotpot

Serves: 6
Preparation time: 20 minutes
Cooking time: 3 hours

Ingredients
• 900g/2lb lean lamb chops, cutlets or chump chops, trimmed
• 15-30ml/1-2tbsp dried mixed herbs
• 15ml/1tbsp sunflower oil
• 30ml/2tbsp freshly chopped mint
• 4 lambs kidney’s skinned, cored and cut into small pieces
• 3 medium onions, peeled and cut into wedges
• 15ml/1tbsp plain flour
• 600ml/1pint good, hot lamb stock
• 15-30ml/1-2tbsp Worcestershire sauce
• Salt and freshly milled black pepper
• 2 bay leaves
• 25g/1oz butter, softened
• 900g/2lb red potatoes, unpeeled and sliced

Method
Coat the cutlets with the mixed herbs. Heat the oil in a large pan and cook the chops or cutlets, in batches until brown, turning once. Transfer into a 2.8L/5pint ovenproof casserole dish with a lid. Sprinkle over half the mint. Preheat the oven to Gas mark 3, 170°C, 325°F. Add the kidney to the pan and cook for about 2-3 minutes and then spoon over the cutlets. Fry the onions for about 10 minutes until brown adding a little more oil to the pan if necessary. Stir in the flour and cook for 1-2 minutes. Add the stock, Worcestershire sauce and seasoning. Pour the stock and onion mixture into the casserole dish and sprinkle over the remaining mint and add the bay leaves. Arrange the potato slices on top of the casserole dish in an overlapping pattern. Season and dot with half the butter. Cover with a tight-fitting lid and cook for 1.5 hours. Remove the lid and cook for a further 50 minutes. Brush the potatoes with the remaining butter and place the casserole under a preheated moderate grill for 4-5 minutes until the potatoes are crisp and golden. Serve with seasonal vegetables.

Barnsley Chops with Big Chips and Crushed Peas

Ingredients
• 2 lean lamb Barnsley (double loin) chops or single loin chops
• 2 large baking potatoes, peeled and cut into very thick chips
• 30ml/2tbsp olive oil
• 45ml/3tbsp mint jelly, softened
• 225g/8oz frozen peas
• 12g/half oz butter
• 15ml/1tbsp freshly chopped mint

Method
Preheat the oven to Gas mark 6, 200ºC, 400ºF. Place the potatoes in a large non-stick roasting tray. Drizzle over the olive oil and toss together, season. Bake in oven for 35-40 minutes, turning occasionally until golden brown and crisp. Preheat the grill. Place the chops on the grill pan and glaze with half the mint jelly. Grill for 6-8 minutes on each side, using up the glaze. Meanwhile, place the peas in a pan and bring to the boil, lower the heat to a simmer and cook for 6-8 minutes then drain. Lightly crush using a potato masher, stir in the butter and mint. Mix thoroughly. Serve the Barnsley chops, big chips and crushed peas all together.

Minty Lamb Burgers
with Gooey Cheese

Serves: 4
Preparation time: 5 minutes
Cooking time: Approximately 12 minutes

Ingredients
• 450g/1lb lean lamb mince
• 30ml/2tbsp freshly chopped mint or mint jelly
• Salt and freshly milled black pepper
• 25g/1oz Brie
For the Minty Yogurt:
45ml/3tbsp low-fat natural yogurt
15ml/1tbsp freshly chopped mint

Method
In a bowl mix together the lamb with 30ml/2tbsp of the mint. Divide into 4 and shape into burgers. Cook on preheated grill or barbecue for 4-6 minutes on each side until cooked through. During the last 1-2 minutes of cooking time top each burger with 25g/1oz Brie cheese and allow to melt. For the minty yogurt mix together the yogurt and the remaining fresh mint. Serve the burgers on toasted ciabatta with roasted or barbecued peppers, drizzled with the minty yogurt.

Marmalade Lamb

Serves: 2
Preparation time: 5 minutes
Cooking time: Under 20 minutes

Ingredients
• 2 large lean lamb shoulder steaks or rumps
• Salt and freshly milled black pepper
• 15ml/1tbsp oil
• 60ml/4tbsp orange marmalade
• 30ml/2tbsp Worcestershire sauce
• 15ml/1tbsp sesame seeds
• Green salad leaves

Method
Place the lamb on a chopping board and season. In a small bowl, mix together the oil, marmalade, Worcestershire sauce and sesame seeds. Brush over the lamb on both sides to coat. Cook on under a preheated grill for 6-8 minutes on each side. Garnish the lamb with the salad leaves and serve with crusty bread. Tip
This recipe contains nuts or seeds

Bubble and Squeak Lamb Brunch

Ingredients
• 225g/8oz lean lamb mince
• 1kg/2.2lb potatoes, peeled and cut into chunks
• 450g/1lb green cabbage, chopped
• 1 onion, peeled and finely chopped
• 30ml/2tbsp tomato ketchup
• 5ml/1tsp Worcestershire sauce
• 1 egg, beaten
• 25g/1oz plain flour
• 15ml/1tbsp oil
• extra flour, for dusting hands

Method
Place the potatoes, in a large pan, cover with water and cook covered for 10 minutes. Add the cabbage and cook for a further 10 minutes until the vegetables are tender. In a non-stick frying pan dry fry the minced lamb with the onion, until the mince is browned, stir in the tomato ketchup and the Worcestershire sauce. Drain the potatoes and cabbage thoroughly. Mash with a potato masher and then transfer to a bowl. Add the cooked mince to the mixture with the seasoning, egg and flour, mix thoroughly. Heat the oil in a large non-stick frying pan, make into individual cakes by dividing the mixture into 8 and using floured hands shape into patties. Cook in batches over a medium heat for 3-4 minutes each side or press the mixture into the frying pan. Cook over a medium heat for 5-10 minutes until golden in colour then invert gently onto a baking sheet and slide carefully back into the pan. Cook for a further 5-10 minutes until golden brown. Cut into wedges and serve topped with a poached or fried egg and wilted spinach.

Article from issue 31 April/May 2010. To order this issue go to the Northern Life online store.

Cooking with Guinness

Cooking with
Beef and Guinness puff pastry pie

There is something magical about beef with Guinness, and when it is served in a frame of delicious crisp puff pastry, the combination is irresistible.

Preparation time 15 minutes, plus chilling
Cooking time 13/4 hours
Serves 4

• 625g (11/4lb) chuck steak, cut into 2.5 cm (1 inch) cubes
• 3 tablespoons plain flour, seasoned with salt and pepper, plus extra unseasoned flour for dusting
• 40g (11/2oz) lard
• 1 garlic clove, finely chopped
• 5 shallots, halved and quartered
• 400ml (14 fl oz) draught Guinness
• 1 teaspoon beef extract
• 2 bay leaves
• leaves from 1 thyme sprig
• 150g (5oz) button mushrooms
• 125g (4oz) dried figs, any stalks removed and quartered
• 500g (1lb) puff pastry, thawed if frozen
• 1 free-range egg, beaten, for glazing
• chopped parsley, to garnish

Step 1
Toss the beef with the seasoned flour in a bowl to coat, then shake off any excess flour. Melt the lard in a heavy-based saucepan, add the beef, in batches, and cook until browned all over. Return all the beef to the pan, add the garlic and shallots and cook, stirring, for 3 minutes. Pour in the Guinness and add the beef extract, bay leaves and thyme, scraping all the sediment from the base of the pan. Cover and cook gently for 15 minutes. Add the mushrooms, re-cover and cook for 1 hour until the meat is meltingly tender. Add the figs and cook, uncovered, for 10 minutes until plumped up.

step 2
Meanwhile, roll out the pastry on a lightly floured work surface to a thickness of about 5 mm (1/4 inch). Cut 4 x 15 cm (6 inch) squares from the pastry. On each pastry square, make a cut through the pastry 2 cm (3/4 inch) in from the edges to form an inner square, but leaving the inner square in place. Carefully transfer the pastry squares to a baking sheet lined with baking parchment and brush the tops with the egg to glaze. Chill in the refrigerator for 10 minutes. step 3 Bake the pastry squares in a preheated oven, 200ºC (400ºF), Gas Mark 6, for 10 minutes until risen and golden. Lift out the inner squares and set aside. Place an outer pastry frame in the centre of each warmed serving plate and fill the cavity with the hot beef mixture. Pop an inner pastry square on top of each inner square of filling to form a lid and serve garnished with chopped parsley.

Guinness, shallot and blue cheese paté

A delicious lunch, an easy starter or even better served with walnuts and grapes at the end of a meal.

Preparation time 15 minutes, plus chilling
Cooking time 5 minutes
Serves 6

• 50g (2oz) unsalted butter
• 1 shallot, finely chopped
• 100 ml (31/2fl oz) draught Guinness
• finely pared zest of 1/2 lemon
• 200g (7oz) Cashel Blue or mature Stilton cheese, crumbled
• 125g (4oz) soft cream cheese
• 1/4 teaspoon ground nutmeg
• 1 tablespoon chopped flat leaf parsley
• pepper
• warm toasted soldiers, to serve

step 1
Melt the butter in a saucepan, add the shallot and cook gently for 5 minutes until softened. Remove the pan from the heat, pour in the Guinness and stir well.

step 2
Put the remaining ingredients in a food processor, season with plenty of pepper and then add the Guinness and shallot mixture.
Process to a smooth paste. Divide the mixture between 6 individual ramekins.

step 3
Cover the pates and chill in the refrigerator for 2 hours. Allow to return to room temperature before serving with warm toasted soldiers.

Iced chocolate, Guinness and orange cake

This sumptuous cake is perfect for a special occasion. The recipe may seem a little involved, but it ís easy to accomplish if tackled stage by stage.

Preparation time 45 minutes
Cooking time 1 hour
Serves 8
• 2 large oranges
• 250g (8oz) caster sugar
• 175g (6oz) unsalted butter, plus extra for greasing
• 150g (5oz) self-raising flour
• 25g (1oz) cocoa powder
• 2 teaspoons baking powder
• 3 free-range eggs, beaten
• 25g (1oz) ground almonds
• 5 tablespoons draught Guinness
• 150 ml (1/4pint) double cream

Icing
• 20g (3/4oz) unsalted butter
• 50g (2oz) caster sugar
• 3 tablespoons draught Guinness
• 100g (31/2oz) plain dark chocolate (70% cocoa solids), finely chopped

Step 1
Peel one orange. Finely grate the zest of the other orange and set aside.
Using a sharp knife, pare away the pith from both oranges. Cut the oranges into 5 mm (º inch) slices. Put them in a small saucepan and just cover with cold water. Bring to the boil, then reduce the heat and simmer for 10 minutes. Add 50 g (2 oz) of the sugar and continue to simmer until all the liquid has boiled away, watching carefully to ensure that the oranges don’t burn. Leave to cool.

Step 2
Beat together the butter and the remaining sugar for the cake in a large bowl until very pale and fluffy. Sift together the flour, cocoa and baking powder, then beat into the butter mixture alternately with the eggs.
Add the ground almonds, reserved grated orange zest and Guinness and beat for 3ñ4 minutes until you have a soft dropping consistency.

Step 3
Grease and line the base and sides of 2 x 20 cm (8 inch) round cake tins, then divide the cake mixture equally between the tins, smoothing the surface. Bake the cakes in a preheated oven, 190ºC (375ºF), Gas Mark 5, for 25 minutes until risen and firm to the touch.
Leave to cool in the tins for 5 minutes before carefully turning out on to a wire rack to cool completely.

Step 4
Whip the cream in a bowl until soft peaks form, then spread over one of the cakes. Arrange the cooled orange pieces over the cream and carefully place the other cake on top.

Step 5
To make the icing, put the butter, sugar and Guinness in a small saucepan. Stir over a gentle heat until the sugar has dissolved, then bring to the boil. Remove from the heat and add the chocolate. Leave to soften, then beat gently with a wooden spoon. Leave to cool and thicken.
While still warm but not too runny, pour the icing over the cake and use the back of a spoon or a palette knife to spread it evenly.

Article from issue 29 Dec/Jan 2010. To order this issue go to the Northern Life online store.