Orange Whisky Cheesecake

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Serves 6/8

What you need:

200grm Cream Cheese – (Lidl’s own brand is as good as phili but costs about 49p)

200ml Double Cream

Small tin of Mandarin Oranges – drained

10 Digestive Biscuits

50grm Butter – unsalted is best (marge will work too).

2tbspns Icing Sugar – sieved

1tbspn Demerara Sugar

Shot of Whisky – (Baileys, Brandy, Cointreau will work also)

Chocolate Flake bar

Flan tin or dish.

What you do:

Melt the butter

Make the biscuits into crumbs – blitz them in a processor or roll them in a plastic bag with a rolling pin

Add the Demerara Sugar and mix in

Add the melted butter and mix in

Spoon the mix into your flan dish/ring (– I use a bottomless flan ring and an ordinary tile,) press down and smooth over. Chill in fridge while you do the rest

Pour the cream into a bowl and whisk to peaks.

In another bowl, mix the cream cheese with the icing sugar – I find a fork works best. The cheese will soften as it mixes with the sugar.

Add half the whisky to the cream and the other half to the cheese mix. Mix in gently to each.

Combine the cheese and cream mixes together, fold together gently. Don’t whisk at this stage because the cream will thicken further and might split. Add half the oranges, fold in gently.

Spoon the mix onto the biscuit base and leave a roughish top. Fridge again. While you finish the main course.

Before serving arrange the rest of the oranges on top to decorate (other fruits e.g. raspberries would also work), sprinkle over the crumbled up flake bar and remove the ring mould. (Run a warmed knife blade around the edge to loosen and lift off the ring.) Serve with an optional sprig of fresh mint if available.

Homemade Chicken Stock.

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Hey guys, It’s chicken tonight in the buccaneer kitchen so I thought it might be good to rundown chicken stock for anyone out there who thinks it’s difficult. All you need are the left-overs from your roast chicken dinner.

Homemade is always best for any number of reasons. First amongst them would control over what goes in, especially salt. Many off the shelf cubes and pots often have an unrealistically  high salt content. So this is especially brilliant to use in weaning recipes or for any members of your family with high blood pressure. Next would be flavour, homemade simply tastes so much better!

What you need:

All the left-overs from your roast chicken, (bones, skin etc and scrape the roasting tin in there too if you didn’t use it for your gravy).

One ‘cooks holy trinity’, so one of each :

Medium onion, carrot and a stick of celery. (Don’t worry if you don’t have all or any of these, it’ll still taste good).

Ideally, if available 2 dried Bay Leaves.

Decent size saucepan or stockpot.

What you do.

Peel the veggies and put everything together into your saucepan.

Cover with cold water.

Transfer onto the cooker top and bring to the boil. Then simmer for about 60 minutes or so. You don’t want to boil it vigorously or the minerals in the bones will make the stock taste brackish. Top up the water during cooking if required. You can cook it for longer so don’t worry about cooking time as long as it doesn’t boil dry and burn. Pour it through a strainer into another smaller pan, discard the bones etc. Now you can boil it to reduce the volume. The less liquid you have from here on, then the stronger the flavours. Use it straight away or leave it to go cold then fridge it for up to 3 days  Any longer then freeze it and use from frozen.

A good chicken stock will set in the fridge like a jelly.

If you have this on the go while you are cooking anyway, it’s not a trial.

Veggies stock is made the same way but leave out the chicken and increase the veggies. Use root veggies – carrots, celery, swede, turnip,onion. Not greens or soft veg like mushrooms or peppers. Veggie stock will  not set.

Once you’ve made your own, you won’t go back and you can use it in so many different recipes. Many of which will be featured on this blog at some point in the future.

So give it a go and let me know how it is! If there’s any recipes or tips you’d like to see either leave me a comment here or head on over to Facebook and join the chat there!

http://www.facebook.com/baconbuccaneer

Happy Cooking!

BB x

Coming soon

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Check back later today for the first Bacon Buccaneer family meal – will fill your family up for  about £2:50 the lot! Recipe, method and photos all posted this evening so you can make it soon.

Hearty Bacon Supper

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OK guys, here’s the first feed but remember that I’m new to this so throw me a line, leave me a comment, let me know what you want to see and I’ll do my best.

First up, I thought a hearty supper that’s pretty straightforward to do and won’t break the bank:

Prep time: 20-30 minutes.

Cooking time: 70-90 minutes.

Feeds: 4 to 6 (generous) cost about £2:50/£3:00 the lot!

What you will need:

1ltr of chicken stock – home made is best but off the shelf cubes/stockpots work ok.

Good teaspoon of dried oregano – (dead cheap at Aldi/Lidl).

500grms Catering Bacon – (<£1:60/1kg @ Lidl) Smoked is best for this but use whatever. Cut into bite size pieces, it doesn’t matter if it’s chunky or rashers.

1 – 1.25kg of White potatoes (Maris Piper @ Aldi <£2:50/2.5kg) Peel and slice – 5mm. (about as thick as your mobile!).

1 large white onion  Peel and slice – 5mm.

A casserole/pan that you can use on the top of your cooker and in the oven is best but if not, any fry pan and casserole dish will work.

Glug about a dessert spoon of olive oil into your pan and heat this Fry the sliced onion with the oregano until the onions softens but not browns. Spoon onto a plate. Same pan, fry the bacon until it browns. The brown sticky bits on the pan sides are GOOD and so is any bacon fat that cooks out! Spoon out the cooked bacon. Now lay half the potato slices into the pan (or casserole) put the bacon and onions/oregano on top. Arrange the rest of your potatoes over. Pour over your chicken stock to just cover. Drizzle a little more oil over the top and bake in the oven (180C = 350F = Gas Mark 4.) for about 60 minutes or until the potatoes are soft. Remove the lid and return to the oven on (200C = 400F = Gas Mark 6.) until brown on top and most of the stock has been absorbed.

Spoon out and enjoy!

You can substitute just about any herb, stock, onion or potato type. I’ve just suggested the ones I think work best.

For variety, you can sprinkle cheese on top and then bake, add mushrooms peppers or leeks it you want. (Fry to soften  first) Add any/all these veggies, use vegetable stock and leave out the bacon for veggie option.

Family favourite in our house across three generations!

If you try this please don’t forget to let me know what you think. Any questions, just ask!

Eat well me hearties!

 

 

Welcome Aboard!

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It’s my heartfelt belief that the pig is truly a majestic animal (from a foodies point of view) and bacon has got to be the pigs most bountiful gift. https://www.google.co.uk/#q=buccaneer+origin Hence Bacon Buccaneer – it won’t all be about bacon though!

Be creative, swashbuckle your way to good food cheaply.
I’ll try and show that decent, satisfying family food is only limited by your imagination. With a bit of practice, your confidence will soon build and it won’t cost you an arm and a leg.