Beetroot Seed Cake

It used to lead to raised eyebrows, but carrot is more or less universally accepted these days as a cake ingredient, however beetroot is less so.  Now though, especially following some recipes and publicity in Hugh Fearnley-Whittingstall’s River Cottage television series, where it was used to make Beetroot & Chocolate Brownies, it is now becoming a little more well known.  I stumbled across this Beetroot Seed Cake recipe online, when looking for a soup idea.  It was on the same page as Parsnip & Split Pea Soup: I got side-tracked and thought I would give it a go.  (I did make the soup too and must post it sometime.)  The finished cake really didn’t taste of beetroot.  My family could not work out the ‘secret ingredient’ in the cake and thought the red splashes might be dried cranberries or cherries.  When first mixed the bright pinky-red cake mix was rather unnerving, but the resulting cooked cake was surprisingly un-red.  Actually I was rather sorry about that, but the cake itself did not disappoint.  It was moist and delicious, especially when still warm and was not too sweet.  The grated beetroot had become slightly caramelised, with a lovely crunch from the added seeds.   I will definitely be making this again and not just because it is a talking point.   It has started me wondering about using other root vegetables in cakes.  I wonder what parsnip would be like: it’s already quite sweet so could be a good candidate for an experiment.  There is an interesting sounding recipe for Parsnip, Lemon & Walnut Cake on the Good Food Channel website, but I would be pleased to have other recommendations.

The original recipe for Beetroot Seed Cake came from Nigel Slater’s column in the Guardian online (April 2007).  The only change I made was with the oven timings, as I found it needed a longer cooking time: about 1hr 10-15 mins rather than 50-55mins.  The cake looked rather strange at the stage when the oil, sugar and egg were combined, but became more like a conventional cake mixture when the dry ingredients were added.  I used a third each of sunflower seeds, pumpkin seeds and linseeds but these can be varied according to personal preference.  I decided to leave my cake as it came from the oven, however Nigel Slater suggests topping the cooled cake with a drizzled scented icing made from 8tbsp sieved icing sugar combined with either lemon juice or orange flower water and sprinkled with poppy seeds.  This should be left to set before serving.

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Beetroot Seed Cake
(Serves 8-10)

225g/8ozs self-raising flour
2.5g/½ tsp bicarbonate of soda
Scant 5g/1tsp baking powder
2.5g/½ tsp ground cinnamon
180m/6½fl ozs sunflower oil
225g/8ozs light muscovado sugar
3 eggs
150g/5½ozs raw beetroot
juice of half a lemon
75g/3ozs sultanas or raisins
75g/3ozs mixed seeds (25g/1oz each sunflower, pumpkin, linseed)

1.  Preheat oven 170^oC Fan oven/180^oC/350^oF/Gas 4.  Line a 20cm x 9cm x 7cm loaf tin with baking parchment.

2.  Sift together the dry ingredients: flour, bicarbonate of soda, baking powder and cinnamon.

3.  Beat the oil and sugar together until well creamed. Separate the eggs and reserve the whites for later.  One by one gradually introduce the beaten egg yolks to the mixture and mix in well.

4.  Peel the beetroot, grate it coarsely and fold it into the mixture.  Add the lemon juice, raisins or sultanas and the  seeds. Fold in the dry ingredients.

5.  Beat the egg whites until they are light but not too stiff.  Gently but thoroughly combine them with the mixture using a large metal spoon.

6.  Turn the mixture into the prepared cake tin.  Bake for 70 – 75 minutes.  Cover the top of the cake with some tin foil after 30 minutes. When cooked the cake should be moist inside but not sticky.  A skewer inserted into the centre will come out clean if it is cooked.

7.  Leave the cake in the tin for 20-25 minutes before turning out onto a wire rack to cool.

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Apricot, Date & Brazil Nut Cake

This recipe is based on the ‘Knock Up’ Fruit Cake basic recipe, with apricots, dates and brazil nuts taking the place of the dried mixed fruit.  This version would be good for a special occasion as it uses more expensive ingredients: I made it  when my mother came to tea with us on Mothering Sunday.For this cake the quantity of mixture was doubled, using five eggs and it was then divided between two equally sized tins.  I mixed the cake mixture the evening before it was baked the following lunchtime, covering and leaving it in the fridge overnight.  I had not tried doing this before but it did not affect the finished cake in any way.  I would definitely make this fruit cake in advance again if necessary.  The sugar topping was added just before the cake was baked.  In this case I was over generous with the sugar I had reserved, but the cake ended up with a lovely thick and crunchy sugared topping.

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Apricot, Date & Brazil Nut Cake

Basic Recipe: Knock Up Fruit Cake without the dried mixed fruit, plus … 

4ozs/125g dried apricots, cut into 3
4ozs/125g pitted dates, cut into 3
2ozs/65g brazil nuts, chopped (large pieces)

Mix and bake the cake using the basic recipe instructions, replacing the mixed dried fruit at Step 5 with the apricots, dates and brazil nut pieces and sprinkle over reserved sugar for a crunchy topping.

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Basic Recipe: ‘Knock Up’ Fruit Cake

This is the fruit cake version of the Adaptable Sponge, given to my mother by a friend, Dorothy Spicer.   We have both been making it for many years and it can be different every time as the ingredients are varied.  If you use the ‘Knock Up’ Fruit Cake method to make a cake, then please consider sharing your version with me and others via the comments below – thank you. 

The basic recipe can be adapted by varying the dried fruits, replacing some or all of the mixed dried fruit with dried apricots/dates/figs/cranberries, glacé cherries, crystallised ginger, nuts or seeds.  Some of the the flour can be replaced with cocoa to give a chocolate fruit cake.  The mixed spice can be omitted or replaced with dried ginger or another flavouring.  The milk can be replaced with orange juice.  Orange zest can be added as well.  I usually double the quantities below, making either two small or one large cake and will take 2hrs – 2hrs 15mins in the oven.  For this doubled quantity I used 5 eggs.  Some links to adaptations of this basic method are listed after the recipe. 

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Basic Recipe: ‘Knock Up’ Fruit Cake 

5ozs/140g soft margerine
2 or 3 eggs, depending on size
8ozs/250g self raising flour
2 fl ozs/60ml milk
5ozs/140g caster sugar – reserve 1-2tbsp for cake topping (optional)
10ozs/285g mixed dried fruit (replace some fruit with cherries – optional) 
1 level tsp/5mg mixed spice 

1.  Preheat oven 150^oC/300^oF/Gas 2  

2.  Grease and line a loaf tin. 

3.  Cream the margerine and sugar together until soft and fluffy. 

4.  Gradually add the eggs to the mixture a little at a time and one by one, mixing well each time some is added. 

5.  Put the mixed fruit into a bowl and add 2 or 3 tbsp flour.  Put the mixed fruit and flour mixture into the sieve and toss so the flour goes into the mixture and the fruit is coated with flour. (This will help stop the fruit from sinking.)  

6.  Sieve the remainder of the flour and the mixed spice into the cake mixture.  Gently fold the fruit and flour into the mixture as well. 

7.  Add the milk and gently mix in. 

8.  Spoon into the pre-lined tin and smooth the top.  Sprinkle over any reserved sugar to give a crunchy top. 

9.  Bake in the centre of the oven for about 2 hours, although check to see if it is cooked after 1hr 45minutes as it can become dry if overcooked.  A skewer inserted into the centre of the cake will come out clean if the cake is cooked. 

10.  Turn out and cool on a wire tray. 

Further uses and adaptations of this basic recipe:
(Please leave comments about the following recipes with the recipe at the link given rather than here – thanks!)

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Apricot, Date & Brazil Nut Cake

  

  

  

 

 

 

 

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Ginger Fruit Cake
(from 30.3.11)

 

 

 

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Bran Brack – Irish Tea Bread

This is a very old recipe the original of which my mother still has, written out in my childhood handwriting.  I was probably about eight, or so – I seem to remember that it came from the Girl Guides, but I might be wrong!   It is called a Tea Bread: both made with tea and eaten for tea.  Bran Brack is also sometimes known as Bara Brith or Barm Brack – and before you ask, I know that bran is not listed below. (I haven’t missed an ingredient from the original recipe when I typed it in!)

It is really important not to omit the soaking in tea, preferably overnight: essential for re-hydrating and plumping up the dried fruit.  Providing you have thought ahead and done this Bran Brack is a simple and quick cake to make and is very moist with a high proportion of dried mixed fruit.  The quantity of fruit could be reduced but it is this generous amount that makes Bran Brack so delicious.  The tea needs to be fairly strong: strain off tea left over in the teapot until there is enough to make a cake!  I use a standard, everyday tea: we drink Sainsbury’s Red Label (preferably the loose version) which is Fairly Traded.  (Substituting speciality teas could give a different flavour, but I have not experimented with this alternative.) Butcher, Baker has a recipe for Bara Brith including about 2tbsp marmalade, which sounds good, but have not tried it.  A teaspoon of mixed spice could also be added for flavour.  It is worth doubling the quantity to make a larger cake, or perhaps two cakes.  Bran Brack keeps fairly well but once made it gets eaten very quickly.  Bran Brack is a fat free cake/tea loaf.  It is, however, delicious spread with butter, especially if eaten fresh and slightly warm. Please note that the original quantities were written as Imperial measurements and the metric is as close as I can get.

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Bran Brack – Irish Tea Bread
(makes 1 x aprox 2lb loaf)

12ozs/375g Mixed Dried Fruit
8fl ozs/225ml strong cold tea
4ozs/115g soft dark brown sugar
8ozs/225g Self Raising flour
1 egg

1.  Soak the fruit and sugar in the cold tea, preferably overnight.

2.  Pre-heat oven to 170^oC/325^oF/Gas 3

3.  Line a 2lb loaf tin.

4.  Mix the egg and the flour with the ingredients that have been soaking overnight.

5.  Pour into the prepared tin.

6.  Bake for around 55 mins – 1 hour and turn out when cool.  Cool on wire tray.

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Mocha Fruit & Nut Cake
(a variation on Bran Brack using coffee and chocolate chips)

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Fragrant Chocolate Orange Marble Cake

Chocolate and orange complement each other so well (think Terry’s Chocolate Orange, although don’t try to copy the TV advert and knock the cake on the table to break it into segments!).  This recipe arises from an experiment and is the second version I have made.  The first reason for the experiment was to see if I could replicate a good Chocolate Orange flavour successfully in a cake.  I decided that with two flavours this was the ideal candidate for a marble cake, where the batter is divided into two (or more) portions each coloured and/or flavoured separately and then randomly placed in the tin.  The result is a very attractive patchy cake where every slice is unique.  The chocolate part was easy: cocoa  powder supplemented with some good quality chopped chocolate.  I used Green & Black’s Fairtrade cocoa (I had been itching to open a newly bought tub anyway) and wonderfully rich Dark Cooks Chocolate (72% cocoa – silver & brown wrapper), available from the baking sections of most larger supermarkets.   Getting a good orange flavour, however, proved less easy.  My first version of the cake just did not have enough juicy orange flavour.   Even though I used orange zest and orange juice (in place of milk) throughout the cake and not just in the orange half, adding some mixed peel as well, the flavour was overpowered by the chocolate.  This started me thinking: I could not use any more orange juice as it would make the cake too wet.  How about using marmalade, I reasoned? ….. Then I had an epiphany!  I made the Fragrant Marmalade Cake and realised that what this cake actually needed was a good hit of Orange Flower water.  Scent and taste are so closely linked that this lifts the orange flavour to a whole new level: the first warm slice, eaten with my eyes shut was heavenly!   Next time I might just add the marmalade and/or try chopped orange flavoured chocolate as well:  I will update the recipe, if necessary, to include any more improvements.

As for the cake mixture recipe, I used one handed down in our family, which I have dubbed The Adaptable Sponge.  The other half of the experiment was to try making this adaptable sponge recipe in a loaf or deep round cake rather than for the shallow sandwich style ones we usually made. (It can also be quickly made to top a helping of stewed fruit, then baked to give a sponge topping for dessert.)  This second experiment was also successful and I think this versatile sponge mixture will be used again and again in a variety of disguises: one of the beauties being that you never have to look up the recipe as long as you are able to weigh the eggs.  (See entries at the bottom of The Adaptable Sponge page, where more links will gradually be added – currently just this recipe!)

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Chocolate Orange Marble Cake

The Adaptable Sponge mixture using 3 eggs – I used a loaf tin

Additional ingredients:
2tsp Cocoa powder – but more/less if you wish
25g/1oz cooking chocolate (chopped block or chips) – plain or orange flavour
Zest of 1 large orange, but no pith
1tbsp orange flower water
1tbsp marmalade or mixed peel (optional, again adjust to taste)

1.  Mix the cake as above adding the zest to the undivided mixture before the flour and the milk. 

2.  Once the flour has been added, divide the mixture into two bowls.  To one bowlful add 2tbsp sieved cocoa powder, the chocolate chips and about 1tbsp milk.

3.  To the second bowlful add the mixed peel or marmalade (if using) and mix in 1tbsp orange flower water.

4.  The mixtures need to be of a similar consistency, but not too runny, so add a little more milk if needed (or gently stir in a tablespoonful more flour if absolutely necessary and the mixture seems too  runny)

5.  Alternately and randomly put tablespoonfuls of the different coloured mixtures into the prepared tin.  When all the mixture is finished up, using a skewer going down to the bottom of the tin, carefully make a zig-zag through the mixtures to give a random pattern.  (If using a round tin try using the skewer to make radiating spokes from the centre, either in one direction or alternately middle to rim and then rim to middle.)

6.  Bake in the centre of  the oven: 170^oC/325^oF/Gas 3 for 50-60 minutes, or until well risen.  A skewer inserted into the centre of the baked cake should come out clean.

7.  Turn out onto a rack. 

8.  Optional:  Before the cake cools, for a pronounced orange flavour, blend together 1tbsp hot water and 1tbsp sugar until dissolved and add 1tsp orange flower water.   Use the skewer to make a number of deep holes in the surface of the hot cake and gently pour over the mixture allowing it to soak in.  It will leave a fragrant sticky sugary crust.

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Basic Recipe: The Adaptable Sponge

Why the Adaptable Sponge, you might ask? Well, the weights of the basic ingredients of  this cake depend on the weight of the eggs, whole and in their shells. This means that you never have to worry about whether your eggs are small or large, because the other ingredient amounts are simply ‘adapted’ to suit.  Your calculations might look a little strange, but they will work perfectly. Rather than this Adaptable Sponge recipe, for fruit or fruit and nut cakes the Basic Recipe: ‘Knock Up’ Fruit Cake should be used either in its original or an adapted version.

This useful method has been handed down to me: I learned it from my mother, who learned it from hers … I had not used it for some time, but I checked the method with mum and can see it being much used now it has been resurrected.  We use it particularly when making a Victoria Sponge type of cake (but obviously not a fatless sponge) where one or more of the layers are sandwiched together.  It can also be used to make a larger flavoured cake or it can have other items added. Additionally, this is always the recipe I use if I am making sponge topping for a hot fruit dessert. (See Sweet Crumble Mixtures for fruit suggestions.)  Some alternative uses and adaptations of this basic method are listed after the recipe.  If you use The Adaptable Sponge method to make a cake, then please consider sharing your version with me and others via the comments below – thank you.

The Adaptable Sponge
(Multiply ingredients according to the number of eggs used)

Eggs
Soft Margerine or Butter
White sugar, caster if available but not absolutely necessary
Self-raising flour
a pinch of salt (can be omitted if you wish)
A little milk

1.  Pre-heat oven and line any tins to be used.

2.  Weigh the egg or eggs while still in their shells.  Using the figure on the scales weigh into three separate bowls exactly the same amount of fat, exactly the same amount of sugar and exactly the same amount of flour, plus a little more: I usually add about 1tbsp flour extra per egg. (Obviously you can do this using either imperial or metric measurements, but I suggest that you do not mix the two.)

3.  Proceed as normal for cake making:  Beat the fat and sugar together in a bowl until creamy.  Break the eggs into a small cup and beat in the beaten egg a little at a time.  Essences or extracts, such as vanilla, almond or rum, can also be added according to personal taste. 

4.  Sift the flour and salt (if using).  For a chocolate cake remove some flour and replace it with cocoa powder: about 1tbsp per egg.  Ground spices, if desired, are added as an extra along with the flour.  Gently fold in. 

5.  Thin with a little milk: about 1tbsp per egg (strong cold coffee, orange or lemon juice give a different flavour). 

6.  Spoon into a prepared tin and bake: temperature 180^oC/350^oF/Gas 4.  I used 170^oC/325^oF/Gas 3 for the deeper tin to allow the cake to cook thoroughly. When cooked (when well risen, around 40-60 minutes, depending on thickness) turn onto a rack to cool. A skewer inserted into the centre of the baked cake should come out clean.  Finish as you wish: dusted with icing sugar or cocoa, topped with melted chocolate or glace icing (and possibly decorated as well), two or more layers sandwiched together with cream or buttercream, glazed with a sugar syrup mixture while still hot (see Sylvia’s Lemon Drizzle Bread), or simply left plain.

Further uses and adaptations of this basic recipe:
(Please leave comments about the following recipes with the recipe at the link given rather than here – thanks!)

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Fragrant Chocolate Orange Marble Cake (pictured)
(More uses and adaptations to follow)

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Sylvia’s Lemon Drizzle Bread

In the early 1980’s our church home bible study group used to meet at Sylvia’s house and sometimes she made us cake to go with our tea and coffee.  This was one of our favourites and I managed to get her to let me have the recipe.  I love the mixture of Orange and Lemon zests that flavour the cake, as well as the crunchy sticky lemony topping and moist inside. 

Sylvia always called it Lemon Bread, but as it is so similar to Lemon Drizzle Cake, I have slightly amended her title.  Be sure to pour the topping over as soon as the cake comes out of the oven: it will not be absorbed properly if the cake is allowed to cool.

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Sylvia’s Lemon Drizzle Bread
(Makes 1 x 2lb loaf)

8ozs/225g caster sugar
3ozs/85g soft margerine
Grated rind of 1 lemon
Grated rind of 1 orange
1 large egg, beaten
8ozs/225g plain flour
1 level tsp/5g baking powder
¼pint/5 fl ozs/140ml milk
For the topping:
Juice of 1 lemon
1tbsp/15g caster sugar

1.  Line the tin with baking parchment.  Pre-heat the oven to 180^oC/170^oC Fan/350^oF/Gas 4

2.  Beat the caster sugar and margerine until well combined.  The mixture will look like dessicated coconut when it is fully combined. 

3.  Beat in the lemon and orange rind along with the beaten egg.

4.  Sift the flour and baking powder together and stir them into the mixture with the milk.

5.  Pour the cake mixture into the prepared tin and bake on the centre shelf of a moderate oven for 70-90 minutes.

6.  While it is cooking, make the topping: squeeze the lemon juice and mix with the caster sugar.

7.  Remove the cake from the oven and immediately take it from the tin and peel away the parchment.  Place the cake on a wire rack with a plate underneath to catch any lemon topping drips.

8.  Carefully pierce the top surface of the cake with a thin skewer (or a fork).  Slowly and carefully pour over the lemon topping, allowing it to soak into the surface rather than run off onto the plate.  Any that does run onto the plate can be poured back into the jug and then over the cake again.

9.  Leave to cool thoroughly before serving.  The lemon topping should have penetrated well into the cake which will be moist and lemony.  Although it is called bread it does not need butter, however it would be extra delicious spread with home made Lemon Curd.

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Fragrant Marmalade Cake

This recipe, originally called Tilley’s Marmalade Cake, was passed on by my mother-in-law who got it from a friend: I have no idea who Tilley was, by the way, or where the recipe originated.  However his, or her, cake is delicious and a firm favourite.  The original recipe is fairly basic and has seen a few personal adaptations since it was originally given to me.  I have changed the title to reflect the addition of orange flower water, which I love and which turns this cake into something an extra bit special.

I know I make my own marmalade but it is precious and mostly gets saved for enjoying on toast: for this recipe I buy a jar of chunky marmalade from the supermarket.  There are three main changes I have made to the recipe.  Firstly, I am more generous with the marmalade, replacing the original two tablespoons with three generous ones: it would not be wrong to add four!  Secondly, I add the zest of an orange, to supplement the chunks in the marmalade.  Finally I add some orange flower water which pervades the whole cake with a delicate perfume.  I stopped short of using some of the orange juice to mix the cake in place of milk as the orange flower water already gives a strong flavour.  In addition, if I choose to ice the cake I use a little orange flower water to mix the icing, making the quantity up with water.  I have given no amounts for the icing as it depends on the proportions of the cake and the thickness of icing wanted.  Decorate the cake with a few strands of orange zest: which can be crystallised if you wish.

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Fragrant Marmalade Cake

6ozs/170g soft margerine
4ozs/115g sugar
2 eggs
zest of 1 orange
3 generous tbsp Marmalade
2tsp orange flower water (or more, maximum of 1tbsp or it will be overpowering)
6ozs/170g self raising flour
2 tbsp milk
Icing (optional)
Icing sugar
½tsp orange flower water plus additional water to mix

1.  Pre-heat the oven to 180^oC/350^oF/Gas 4.  Line a 6-8inch (15-20cm) round cake tin or a 2lb loaf tin.

2.  Cream together the margerine and the sugar until well combined and fluffy.

3.  Break the eggs into a jug, mix with a fork and add a little at a time to the bowl, mixing in well.

4.  Wash the orange well and remove the zest.  Reserve a little zest to decorate if you wish.  Stir in the zest, marmalade and orange flower water and mix well.

5.  Sift the flour into the mixture and fold in gently.

6.  Gently fold in the milk and spoon into the prepared cake tin.

7.  Bake in the centre of the oven for 50-60minutes or until the centre is cooked (a skewer inserted into the cake will come out clean).

8.  Turn out onto a wire rack to cool.

9.  When completely cool combine the icing sugar and orange flower water with enough water to make a thick spreadable mixture and use this to cover the cake.  Decorate with a little orange zest if you wish.  This zest can be candied in advance by gently cooking in a little sugar and water for about 5 minutes and removing from the liquid.  Once it is completely cool and dry it can be used to decorate the cake.

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‘Oxford’ (& ‘Cambridge’) Style Seville Marmalades

Oranges, being expensive to import, were considered a luxury around 200years ago when the tradition of marmalade making was first recorded.  Seville marmalade oranges, which are small and slightly bitter, are available for just a few short weeks in the early part of each year and are not always easy to find: I usually look for them around my birthday in mid-February. Home made marmalade cannot be beaten, despite it being rather labour intensive, but it is definitely worth the effort.  Just play some favourite music or find something good on the radio to make the squeezing and chopping more enjoyable.  My book contains two almost identical recipes: a light coloured one, called Seville Orange Marmalade and the second, a variation of the same recipe, called Dark Seville Marmalade.  I discovered in other books that this second one, which is much darker in colour and always chunky, is often called ‘Oxford’ marmalade as it was first made and sold there, being popular with the university dons and students.  Followers of the Oxford v Cambridge University boat race will be aware that the team colours are dark blue for Oxford and light blue for Cambridge.  With this in mind, I have named the lighter colour ‘Cambridge’ marmalade, though I am aware that marmalade is not blue – or especially connected to Cambridge!

The recipe, which I have adapted for both types of marmalade, comes from my well used jam and pickle book: Home Preserves by Jackie Burrow.  I found that 1½kg/3lb of Seville oranges yielded a too large quantity for my biggest pan, so I divided the mixture between two big pans after the initial cooking time before adding half the sugar to each pan. (This involved straining off the cooked peel as well as dividing the liquid.)  The treacle needed to give a darker colour to Oxford marmalade was added to just one pan.  Some Oxford marmalade recipes also add root ginger, up to 60g/2ozs (depending on personal taste) is suggested for the amount of oranges in my recipe.  As with jams, marmalade cooked for too long can take on a tainted burned flavour.  Dividing the mixture helped it to cook down to setting point quicker, so for this reason I may take this step again in future.  Marmalade making is not a short job, so make sure you allow plenty of time.  The original recipe said it would take 2 hours to cook but my total making and cooking time was nearer 5 hours, although this did include the time taken to divide the mixture into two pans, however once the marmalade is cooking it does not need constant watching.  If you have freezer space, Seville oranges freeze well so they can be used at times when normally unavailable.

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‘Oxford’ (& ‘Cambridge’) style Seville Marmalade
(Makes around 8 x 1lb jars)

1½kg/3lb Seville oranges
2 lemons
3½litres/6pints water
3¾kg/6lb sugar (if making just ‘Oxford’ marmalade then use brown sugar)
2 x 15ml (tablespoons)  black treacle (‘Oxford’ marmalade only)
Up to 60g/2ozs root ginger, peeled & chopped/grated (personal preference) to taste – see above

1.  Wash the oranges and lemons, halve and squeeze out the juice and pour into a large pan.  Put the pips into a muslin bag (I use the cut off foot and lower leg from a clean pair of old tights) and tie so it dangles into the juice in the pan.

2.  Slice the orange and lemon peel into shreds, thickness according to personal taste although traditional Oxford marmalade is very chunky. Add the shreds to the pan, pour in the water and bring to the boil. (If I was adding root ginger, which is not in the original recipe, I would add it at the same time as the peel.) 

3.  Reduce the heat and simmer for about 1½hours or until the peels are very soft.  Remove the bag of pips, squeezing well so all the juice drops back into the pan. (Try using this between two spoons as the mixture will be hot.)  This is to allow the pectin contained in the pips to help the marmalade to set.  (It was at this point that I divided the mixture between two pans, straining the peels and liquid so they could be divided more equally.)

4.  Put some saucers in the freezer to chill.  These will be needed when the marmalade is checked to see if it has reached setting point. 

5.  Add the sugar (and treacle if you are making Oxford style marmalade) and stir well over a low heat until dissolved.  Boil rapidly until setting point is reached – a teaspoon of mixture placed on a chilled saucer will wrinkle when pushed with a finger.  Remove any scum that has collected – some people do this by adding a knob of butter but I have not found it to be successful.

6.  Allow the mixture to cool slightly before potting.   While it is cooling, wash the jars well and sterlise.  I usually do this by filling the jars with boiling water and putting the lids in a bowl of boiling water.  I pour away the water just before filling each jar and immediately take the lid from the bowl and screw  it on.

7.  Pour into the prepared jars, cover, wipe if needed and label.

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Tandoori Chicken & Makkhani Murghi (Tandoori Chicken in a Butter Sauce)

One of my favourite ways to entertain friends is to cook Indian style meals and often Makkhani Murghi is the main dish.  It has the advantage not only of being delicious but also being very simple, a definite bonus if you are making a number of other dishes to accompany it, as well as thinking about a suitable dessert course (and sometimes a starter as well).  It is a great way of transforming simply cooked Tandoori chicken with a rich buttery tomato sauce.

It comes from my much loved and much used book Madhur Jaffrey’s Indian Cookery.  In the book this recipe follows on from one for home-made Tandoori chicken.   When I entertain, I often make the Tandoori chicken from scratch the day before using Madhur Jaffrey’s original recipe which I have also added further down this page but, especially if I am just cooking the dish for day-to-day consumption, I pre-marinade the chicken in a mixture of the Tandoori Masala spice powder and yoghurt and oven bake for about 30minutes.  Both are versions which do not need the traditional Tandoor oven: not a common piece of kitchen equipment here in the UK!  I then follow Madhur’s original rich and calorie laden recipe for Makkhani Murghi fairly faithfully.  However, I also make a ‘cheats’ quick and less authentic everyday version of Makkhani Murghi by cutting some corners with the method and ingredients.  In the simpler version I usually use chicken thighs and I also use milk, or a mixture of milk and cream, which gives a thinner but quite satisfactory ‘everyday’ sauce and much less butter. (It is worth cooking this everyday sauce a little longer to reduce it so it is less thin.)  It is a much less rich, in fact, a different dish, but still tasty.  The original recipe uses ghee, which is clarified Indian butter, but  I successfully use ordinary salted butter.  Madhur Jaffrey recommends that the butter should be folded into the sauce at the last moment to prevent it separating.  I would recommend adding the fresh coriander at the last minute as well.  (See No. 5 below for serving and menu ideas.)

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Makkhani Murghi
Tandoori Chicken in a Butter Sauce
(Serves 4-6)

Tandoori chicken cut into 1-2inch (2.5-5cm) pieces from 2½lb (1kg 125g) skinned chicken pieces (legs or breasts – thighs for everyday meals)

4tbsp tomato paste
8fl ozs (225ml) water
1inch piece fresh ginger, peeled and grated
10fl oz/300ml single cream (Elmlea low fat) – 5fl oz/150ml milk for everyday version
1tsp garam masala
½tsp salt
¼tsp sugar
1 small green chilli, seeded & very finely chopped
¼tsp cayenne pepper
4tsp lemon juice (about ½ lemon)
1tsp ground roasted cumin seeds (or a generous ½tsp cumin powder)
4oz/100g unsalted butter (I usually use about half this quantity so it is less oily)
1tbps chopped fresh coriander, more if you wish

If using Tandoori Masala spice mix marinade then the following should be added:
1 small onion, coarsely chopped
1 clove garlic, finely chopped

1.  Gradually mix the tomato paste into the water, blending them well together.  To this tomato mixture add the ginger, cream and/or milk, garam masala, salt, sugar, green chilli, cayenne pepper, lemon juice and cumin and mix well.

2.  Melt the butter in a wide sauté pan. 
For Tandoori Masala marinaded chicken: Once the butter has melted  the onion and garlic should be fried gently until softened, then add the sauce and bring to a simmer.
For Tandoori chicken made from scratch: Once the butter has melted add the sauce and bring to a simmer. 

3.  Stir until the butter is well mixed into the sauce.  (Do not let the sauce boil, especially if you are using cream.)

4.  Add the pre-cooked chicken, but not any collected chicken juices which would thin the sauce. Mix in the fresh coriander. Stir until the meat is thoroughly heated through, which takes just a few minutes and serve.

5.  Put the chicken onto a serving dish.  The sauce should be spooned over.  Garnish with a little more fresh coriander if you wish.

5.  Serve with boiled rice, Onion Rice Pilaf (or similar) , naan breads or paratha roti , a vegetable side dish and poppadums.  When entertaining, along with poppadums and a rice or bread, I usually add some or all of these depending on the number of guests: a simple Masoor Dhal (Red Lentils) (or other bean or lentil dish), raita, vegetable curries and/or onion bhajis , lime pickle , mango chutney and a relish (often chopped tomato/onion/cucumber mix with a sprinkling of cayenne and fresh chopped coriander).  I add a substantial meat/fish free dish as well if I am catering for a vegetarian.

Tandoori Chicken – without a Tandoor Oven
(Serves 4-6)

1.25kg/2½lb skinned chicken pieces,legs and/or breasts or breast fillets
1 tsp salt
3tbsp lemon juice

To marinade
450ml/¾pt plain yoghurt
1 small onion, coarsely chopped
1 clove garlic, finely chopped
2.5cm/1inch piece fresh root ginger, grated
1 green chilli, chopped – remove seeds for less heat
2tsp garam masala
lime or lemon wedges, to serve

Method
1. Cut the chicken legs into two pieces and breasts into four. Make two deep cross cut slits on the thick parts of each leg and breast.  The slits should not reach the edges and should be cut down to the bone. Spread the chicken pieces out on two large baking dishes. Sprinkle half the salt and half the lemon juice onto one side and rub in well.  Repeat for the second side with the remaining salt and lemon juice. Leave for 20 minutes.

2. For the marinade:
Blend the yoghurt, onion, garlic, ginger, chilli and garam masala until smooth using a blender or food processor.  If you wish, strain through a coarse sieve into a large bowl, pushing through as much liquid as you can, but I often omit this stage.

3. Put the chicken and the juices that have accumulated into the bowl with the marinade.  Rub the marinade well into the slits in the meat.  Cover and refrigerate overnight or a little longer if possible: 8-24 hours.

4.  Preheat the oven to its maximum temperature and put a shelf in the highest part of the oven where it is hottest. Remove the chicken pieces from the marinade and spread them out in a single layer on a large, shallow, baking tray. Bake for 20-25 minutes, until thoroughly cooked.

5.  Lift the chicken pieces out of their juices. Serve with lemon or lime wedges or use to make Makkhani Murghi, as above.

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