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Recipes

Apart from dancing, drinking, playing games, taking photos, growing our own veg and doing other things to fill in our spare time, we also like eating and cooking. Here are some of our favourite recipes.

Pheasant Casserole

Recipe from Norma

  1. In a large pot put in some butter and garlic.
  2. Fry gently, then add the pancetta.
  3. Next add the carrots, mushrooms and onions, turn up the heat and cook for a few minutes.
  4. At this stage add a pinch of salt, turn down the heat and let this mixture sweat down for 15 to 20 mins.
  5. Whilst waiting for veg to sweat down brown your pheasants. We sliced them into slivers before browning.
  6. Transfer to a casserole dish.
  7. Before pouring vegetables into pot add the tomato puree to the veg mix.
  8. Pour this into dish with pheasant and and add the stock and red wine.
  9. Cover with foil or the casserole pot lid.
  10. Heat oven to 200C/gas mark 6 when placing dish into oven then after 20 mins lower to 140C/gas mark 1 for the rest of the cooking time.
  11. Cook for at least 1 hour 30 minutes or till meat is tender.
  12. About 20 to 30 minutes before finishing cooking, add the celery and herbs, as this helps to retain their flavour, and keeps the celery crunchy.

This is my normal way of cooking this dish but recently I used a slow cooker, still browning the pheasants but adding the vegetables, garlic and onions raw. I then poured over the stock, but only put the red wine in a couple off hours before serving, along with the celery and added the herbs probably an hour before serving.

Snickers and Peanut Butter Muffins

Recipe from Anne M

  1. Stir together flour, sugar and salt.
  2. Add peanut butter and mix together until you have coarse crumbs.
  3. Add melted butter and egg to the milk.
  4. Stir into bowl.
  5. Mix in chopped Snickers and dollop into muffin cakes.
  6. Cook for about 20 minutes in oven 200C/gas mark 6. Check after 15 minutes; can take 25 mins depending on oven.

Millionaire's Shortbread/Scrumptious Squares

Recipe from Anne M

Base

Filling

  1. Add the sugar to flour the rub in the butter.
  2. Knead slightly then press into tin.
  3. Bake for 25 minutes 180C/350F/gas mark 4.
  4. Cool in the tin.
  5. Stir the butter, brown sugar, syrup, and condensed milk together over low heat until dissolved.
  6. Boil for 7 minutes, but keep stirring to prevent fudge catching on the bottom.
  7. Add the vanilla essence, then beat with a wooden spoon, off heat until cool and shiny.
  8. Pour over base in tin.
  9. When cold melt the chocolate and spread over the fudge.
  10. When cool cut into squares.

MMM Scouse for 30

Recipe from Sally with help/hindrance from others

Committee decision on amounts

  1. Chop onions.
  2. Fry onions and seasoned meat together.
  3. Slice carrots.
  4. Cut potatoes into small cubes or chunks and 'bungemin' with carrots and other veg if used.
  5. Add stock cubes and wet ingredients, adjusting to taste as it cooks.
  6. Bring to boil and simmer till done, stirring and tasting occasionally.

Serve with pickles.

Lemon Cake

Recipe from Gill

  1. Heat the oven to 180C/gas mark 4.
  2. Grease the inside of a loaf tin and line with greaseproof paper or dust with flour.
  3. In a medium sized mixing bowl, combine the marg, flour, sugar, eggs, milk and lemon zest. Mix thoroughly with an electric whisk or wooden spoon.
  4. Spoon the batter into the prepared loaf tin and bake in the centre of the preheated oven for 50-60 minutes, or until the top is golden-brown and a skewer inserted into the centre of the cake comes out clean.
  5. With a knife, loosen the edges of the cake from the tin.
  6. Mix together the lemon juice and icing sugar and pour evenly over the cake. Leave in the tin until cold.

Fruit Loaf

Recipe from Gill

Place above in a bowl and leave overnight or for as long as possible. (I overlooked the sugar so added it later with the flour.)

  1. Grease and line a 2lb loaf tin. Set oven to 325F (160/170C) or gas mark 3.
  2. Add flour (and I added the sugar with the flour), egg and granted rind to fruit mixture and beat well.
  3. Put in tin and level top.
  4. Sprinkle caster sugar on top and dot with butter.
  5. Bake for 1 to 1½ hours (I found it took 1½ hours).

Irish Brack (fruit cake)

Recipe from Jeanette

  1. Put the fruit, sugar and tea in a bowl and leave for three hours or until the tea is absorbed.
  2. Beat in the egg and flour.
  3. Pour into a loaf tin and bake in a preheated moderate oven 180C (350F), gas mark 4, for 1½ to 2 hours.
  4. Leave in the tin for 5 minutes, and then cool on a wire rack.

Makes one 1kg (2lb) loaf. Serve sliced with butter.

Irish Cream Cheese Cake

Recipe from Jeanette

  1. Prepare a 7-8" tin with the crushed digestive biscuits mixed with the melted butter.
  2. Whip the cream cheese with the icing sugar and the Irish cream liqueur.
  3. Fold in the whipped cream and grated chocolate.
  4. Spoon over the base and chill for 2 hours.