Lesley Waters Live Cooking Demonstrations

On Saturday 29th July, Lesley Waters will be cooking up a storm at our launch event!

Lesley will be performing a number of live cooking demonstrations throughout the day, including starters, mains, desserts, sides and snacks. Whether you’re a keen foodie or someone who’s a bit fussy and wanting to try new things, you NEED to check out the delicious recipes being cooked on the day!

Take a look at some of the recipes that Lesley will be cooking at our launch event below:

FOCACCIA WITH ROSEMARY

Makes 2 loaves

30g (1oz) fresh yeast
approx 450mls (3/4 pint) warm water
680g (1½lb) strong white flour
2 teaspoons salt
4 tablespoons olive oil

1½ teaspoons coarse salt
2 tablespoons olive oil
rosemary sprigs

1. Dissolve the yeast in a little warm water. In a large bowl stir together the flour and salt. Pour the yeast mix into the flour along with the olive oil and remaining water. Stir and bring together to form a soft dough. Turn out onto a lightly floured surface and knead for 10 minutes until smooth and elastic.

2. Place the dough in a lightly oiled, large bowl. Cover and leave in a warm place for approx. 1 1/2 hours or until doubled in size.

3. Preheat the oven to Gas Mark 7/ 220C/ 400F.

4. When the dough has risen, kneed it again to ‘knock it back’ and shape into 2 rough circles. Place on a baking tray, cover with a cloth and allow to prove until 1 ½ times its original size. When proved, use your fingertips to form dimples in the dough. Brush with the olive oil and sprinkle with the salt and rosemary sprigs.

5. Bake in the oven for 10 minutes, and then reduce the heat to Gas Mark 5/190C/375F for a further 25/30 minutes until golden and cooked. Turn out on a wire rack to cool slightly.

6. This bread is best eaten warm and on the day that you baked it. (Do not refrigerate)

MARINATED FETA CHEESE ( USE LOCAL CHEESE )

Serves 6

350g (12oz) Feta cheese
2 garlic cloves – peeled and crushed
handful of young thyme sprigs or sage leaves
3tbsp extra virgin olive oil
black pepper

1. Place the cheese in a Kilner jar or airtight container and sprinkle over the garlic.

2. Pull the leaves from the thyme or sage and scatter over the cheese.

3. Drizzle over the olive oil and season with black pepper.

4. Leave to marinate overnight in the fridge if possible or for 1 hour at room temperature.

5. Serve the cheese with the focaccia, air cured ham and the roasted salt and pepper pears below.

ROASTED SALT AND PEPPER PEARS

Serves 6

6 ripe, Williams pears
2tsp cracked black pepper
6tsp caster sugar
1tsp sea salt
5tbsp cider vinegar
2tbsp olive oil

1 PACKET AIR CIURED HAM

1. Preheat the oven to 200C, 400F, Gas 6.

2. Peel, half and core the pears and lay in a roasting tray cut side up.

3. Place the pepper, sugar and salt in a small bowl and mix well together. Scatter over the pears.

4. Drizzle over the cider vinegar, olive oil and 2tbsp water.

5. Roast in the oven for 25 minutes. Remove tray from oven and turn the pears over, drizzle over a further 3tbsp water and return to the oven for 15-20 minutes until pears are golden and tender.

6. Serve the pears warm on a platter with marinated feta cheese, air-dried ham and/or candied walnuts.

CANDIED WALNUTS

To make the candied walnuts, toss the walnuts in melted butter and sprinkle over the sugar and salt. Toss well to coat and place on a baking tray. Place in the oven at 190C for 3 minutes. Remove tray and give them a shake, return to the oven for 2-3 minutes. Set to one side until needed.

CHORIZO CRUSTED CHICKEN SCHNITZEL

This is a speedy, modern version of a classic dish. The chorizo crumbs really give the chicken some oomph! Salami or black pudding can also be used in the crumb mixture.
Serves 4

4 small boneless, skinless chicken breasts
120g sliced chorizo OR BLACK PUDDING very roughly chopped
225g coarse, fresh, breadcrumbs
2 medium eggs, beaten
approx 5 tablespoons olive or rapeseed oil

small bag of washed baby spinach leaves
few leaves of sorrel (optional)
1 tbsp extra virgin olive oil or rape seed
juice ½ lemon
black pepper

1. Pre-heat the oven to 150C fan, gas mark 3.

2. Place the chicken breasts between cling-film and gently bat out with a rolling pin until almost doubled in size. Repeat with the remaining chicken breasts.

3. In a food processor blitz the chorizo until finely chopped. Add in the breadcrumbs and pulse until well mixed. Tip out onto a large plate.

4. Dip the chicken breasts in the beaten egg and then coat with the chorizo crumbs.

5. Heat 2 tbsp of the oil in a large non-stick frying pan. Cook the chicken in 2 batches for approximately 3-4 minutes each side or until golden and completely cooked through.

6. Remove the chicken from the pan and place in the oven to keep warm.

7. Cut each chicken breast into 3 thick slices. Serve straight away with the red pepper jam, aioli and lemon spinach salad below.

SPINACH SALAD
Add olive oil, lemon juice and freshly ground black pepper to a bowl and toss trough the spinach and sorrel leaves.

VANILLA CREAMS WITH RHUBARB AND RASPBERRY DRESSING Serves 4
These velvety smooth puddings and tart fruit make for a delicious combination with the added luxury of white chocolate.

85g/ 3oz good white chocolate, broken into small pieces
1 vanilla pod, split
300ml/ ½ pint double cream
250g thick Greek yogurt

for the rhubarb and raspberry dressing
juice 2 oranges
50g/ 1 ¾ oz caster sugar
2 medium rhubarb sticks
150g raspberries

1. Place the chocolate into a heatproof bowl and with the tip of a small knife, carefully scrape out all the vanilla seeds and add to the chocolate. Set the bowl over a pan of simmering water, until just melted.

2. Lightly whip the cream and stir in the Greek yoghurt. Gently fold in the melted chocolate and spoon into 4 dariole moulds. Place in the fridge and chill for 6 hours or overnight if possible.

3. To make the dressing, place the orange juice and sugar into a large shallow pan and place over a medium heat until the sugar has dissolved. Turn up the heat and reduce by half. Add the rhubarb and cook for 1 minute.

4. Place the raspberries in a bowl, pour over the hot rhubarb dressing and set to one side to cool.

5. Turn the moulds out onto a serving plate and spoon around some of the fruit dressing. Serve straight away.

6. If you have problems unmoulding, dip the dariole moulds into boiling water for 5 – 10 seconds – no longer or you’ll spoil the shape!