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Sweet Potato Puffs, Maple Mustard Franks in Blanks & Parkin Cake

Sweet Potato Puffs, Maple Mustard Franks in Blanks & Parkin Cake

by | Nov 4, 2024 | Food

Simon Wood Brood Live

SIMON WOOD’S BONFIRE & SEASONAL PARTY FOOD

Food Columnist and renowned Celebrity Chef Simon Wood shares his Favourite Autumn Dishes 

Maple Mustard Franks in Blanks
BROOD Magazine Edition 7
Halloween Party Food<br />

Sweet Potato Puffs

 

Ingredients

 

  • 400g                Sweet Potato Dry Roasted Whole
  • 400g                White Potato Dry Roasted Whole
  • 200g                0:0 Flour, Plus Extra For Dusting
  • 2                      Free Range Egg Yolks
  • 1½ Tsp            Salt
  • ½ Tsp               White Pepper
  • 150g                Unsalted Butter
  • 3                      Garlic Cloves, Grated
  • 10g                  Fresh Parsley, Finely Chopped

Parmesan, To Serve

 

Method

 Bake your potatoes until softened all the way through, then while warm remove the skins, transfer to a bowl and mash well.

 

Sift the flour over the surface of the potato and mix and then add the egg yolk, salt, white pepper and garlic and mix until you have a soft dough, do not overwork it. Add a little more flour if needed.

Dust a work surface with flour. Divide the dough into 4 pieces and roll each into a 40cm long sausage shape; cut into 3cm pieces.

Bring a large pan of salted water to the boil, then turn down to a simmer and tip in a third of the gnocchi. Stir briefly, then wait for them to rise to the surface, about 3 mins. Remove with a slotted spoon and set aside before repeating.

 

Heat the butter in a large frying pan over a medium heat until foaming add the gnocchi and Fry until golden brown, then stir in the parsley and grate over the Parmesan to serve.

Halloween Party Food<br />
WoodKraft Cheltenham

Maple Mustard Franks in Blanks

 

Ingredients

  • 24                    Cocktail Sausages
  • 3 Tbsp             Clear Honey
  • 3 Tbsp             Wholegrain Mustard
  • 2 Tsp               Chopped Fresh Parsley
  •  Oil For Deep Frying

 

Method

 Deep fry the sausages until evenly browned and cooked through

In a frying pan add the honey and heat until loosened, add in the mustard and combine well, next add the sausages and top with the chopped parsley

 

Parkin Cake

 

Ingredients

 

  • 800g butter
  • 800g golden syrup
  • 340g treacle
  • 340g light brown sugar
  • 400g oats
  • 1kg self-rising flour
  • 60g ginger
  • 4x eggs
  • 240g milk

 

Method

 

Melt the butter, syrup, treacle & sugar in a pan.

Place dry ingredients into mixer with the paddle or combine with a wooden spoon

Pour in the (Wet) butter mix and combine, then add the eggs and milk to finish.

Bake at 160ºc degrees for 50 mins.

Simon Wood
Written by

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Christmas Trimmings Recipes

Christmas Trimmings Recipes

by | Dec 6, 2023 | Featured

CHRISTMAS TRIMMINGS RECIPES

BY SIMON WOOD

_____________________________

Honey mustard pigs in blankets

 

Ingredients

 

30 pigs in blankets

80g Colmans English mustard

80g runny honey

Chopped chives

 

Method

Cook the pigs in blankets until golden, add the honey and mustard in to a medium heat frying pan, heat until it bubbles and then add the sausages, glaze until sticky and serve with chopped chives

    Pigs in blankets
    Pigs in blankets
    BROOD Magazine

      Vichy carrots

      Ingredients

      1kg Heritage Carrots with tops

      125g Unsalted Butter

      250ml carrot juice

      125ml orange juice

      2 sprigs rosemary

      1 Star Anise

      4 sprigs thyme

      2 cloves garlic, crushed

      80ml white wine vinegar

      100g sugar or honey,

      Salt and Black Pepper

       

      Method

       

      Pick the green leafy tops off the carrots and drop them into ice water.

      Steam the carrots until just cooked, and then in a sauté pan add in all the remaining ingredients and bring to the boil, add in the carrots and cook for 10 minutes, serve with a little of the liquid and the crisp green leafy tops.

      roast potatoes by Simon Wood
      roast potatoes by Simon Wood

      Ultimate roasties

      Perfect Garlic and Rosemary Roasted Potatoes

       

      Ingredients

      2kg Red Skin Potatoes

      2 Bulbs of Garlic (Halved)

      1 Bunch of Fresh Rosemary

      1 Bunch of Fresh Thyme

      500g Goose Fat

      Maldon Sea Salt

      Black Pepper

      Method

      Preheat the oven to 190ºC/375ºF/gas 5.

      Peel the potatoes, cutting any larger ones so they’re all the same size

      Wash the potatoes in cold water to get rid of any extra starch and place a large saucepan on to boil, season with a good amount of sea-salt.

      Add your goose fat into a large roasting tray, the biggest you have. This is to make sure there’s plenty of room for the potatoes and heat to circulate, heat for 10 minutes while your pan of water comes to the boil

       

      Now, add the potatoes to the water and parboil for 10 minutes, you want the outside soft and the inside with a little firmness remaining once ready drain in a colander and leave to steam dry for 5 minutes.

       

      After 3 minutes give the colander a shake to help fluff up the potatoes so they look ‘Snowy’ – this will help to help them to crisp up later on.

       

      Carefully remove your roasting tray with the hot fat from the oven and place on a suitable surface, add in half of your herbs and a bulb of your halved garlic and put it back in the oven for 5 minutes. After five minutes remove the herbs and garlic. You now have a nicely flavoured oil that will make your potatoes taste amazing! 

       

      If you leave the herbs in for the whole time it takes to roast your potatoes, they will burn and taste acrid! We will add in the rest of the herbs with 10 minutes to go to really lift the flavour!

       

      Tip the potatoes into your roasting tray and turn with tongs slowly coating them in the flavoured hot fat, take care not to break them before seasoning well with the sea salt and black pepper.

       

      Roast for 45 minutes, before turning each one to coat in more fat and ensure even colouring, now add in your remaining herbs and garlic and roast for a further 10-20 minutes depending on how much colour you want on them

       

      Once golden and crisp drain any excess oil on a little kitchen paper 

       

      As a chef I find Its always best to do a little test at this point and eat one just to check the seasoning, sometimes I must do this three or four times, just to be sure!

      Peppers & Spring Onions
      Peppers & Spring Onions

      Simons Christmas gravy 

       

      Ingredients

       

      1kg Chicken Thighs or Wings or a mixture of the two

      Olive oil

      4 large carrots

      2 Sticks of Celery

      3/4 Bay leaves

      1 Sprig of Rosemary

      1 Teaspoon fresh Thyme

      1 Teaspoon fresh Sage

      3 White onions halved

      2 Maris piper potatoes quartered

      1 Tablespoon of your cranberry sauce

      Celery Salt (1 teaspoon)

      Ground Black Pepper

      3 Pints of Chicken Stock

      4 tablespoons cornflour

       

      Method

       

      Set the Stock and cornflour Aside

      Add the remaining ingredients into a roasting tin and cover with olive oil. Roast until golden and the meat is easy to pinch away from the bone, approximately 75 minutes at 180c, 350f, Gas 4. Remove from the oven and shred the meat into the roasting tin and use a fork or a masher to crush all the vegetables Place over a flame or on the hob

      Add 4 table spoons of the cornflour and mix well cooking the flour out and then add in the stock slowly stirring well and crushing all the flavour out of the vegetables and the chicken. Cook until thickened and dark brown in colour.

      Check Seasoning and strain through a colander and then again through a sieve to get a refined finish to your sauce

      Cranberry Sauce

       

      Juice of 2 clementine’s

      400g cranberries

      200g light muscovado sugar

      100ml port

       

      The Method

       

      Add all the ingredients into a saucepan and cook on a medium heat until sticky and delicious, store in sterilised jars in the fridge or give away as Christmas gifts!

        

      Chicken fat brioche bread sauce.

       

      Ingredients

       

      500ml whole milk

      500ml double cream

      100g Chicken fat

      25g unsalted butter

      150g chopped white onion

      10 white peppercorns

      2 bay leaf’s

      10 thyme sprigs

      2 grated garlic cloves

      200g brioche crumb

      1g Ground Nutmeg

      3g Maldon sea salt

       

      Method

       

      Sauté the Onion, Garlic, Thyme, Peppercorns, Bay Leaf and salt in the chicken fat and butter. Add in the Brioche crumb and stir before adding the milk and cream.

       

      Add the nutmeg after 5 minutes and then cook for further 25 minutes and then blend until smooth.

      Simon Wood Christmas
      Simon Wood Christmas
      Simon Wood Christmas

      Buttered chicken sprouts

      Ingredients

      1kg sprouts, shredded
      150g chopped shallot
      300ml chicken stock
      Crispy chicken skin
      100g smoked bacon lardons
      Chopped Chives
      250g butter.
      Ground black papper

      Method

      In a saucepan over a medium heat add the lardons and cook until just starting to crisp up. Add in the chopped shallots and cook for two minutes, next add the sprouts, stock and butter and bring to the boil reducing slightly, season with pepper

      Serve in a bowl topped with the chicken skin and chopped chives.

      Buttered chicken sprouts
      Simon Wood
      Written by
      WoodKraft Cheltenham

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      CHRISTMAS DAY RECIPES – SIMON WOOD

      CHRISTMAS DAY RECIPES – SIMON WOOD

      by | Oct 1, 2023 | Edition 8, Featured

      The Turkey

      Ingredients

      • Carrots 
      • Celery 
      • Garlic
      • 4 Large Potato’s
      • 2 Large Onions
      • Clementine
      • Streaky Bacon
      • Sage, Rosemary & Thyme

      The Method

      • If you have stuffed the Turkey you will need to remember to Weigh it again and calculate the cooking time (about 20 minutes per 500g/1lb). 20 minutes per pound
      • Cook your Bird from room temperature not straight from the fridge
      • Cover with Tinfoil
      • Preheat your oven to maximum and as soon as you put your turkey in turn it down to 180c, 350f, Gas 4. 
      • Baste your turkey regularly this will keep the meat succulent.
      • I Like to add Sage, Rosemary & Thyme and a halved clementine inside the cavity of my turkey
      • Always use the giblets in your gravy
      • Cover the breast of your bird with smoked streaky bacon and butter this will keep it from drying out.
      • I like to sit my Turkey on some roughly cut vegetables, just to keep it raised from the bottom of the roasting tin and allow the hot air to circulate and cook the bird evenly
      • Remove the tin foil for the last 50 minutes basting regularly still.
      Peppers & Spring Onions
      BROOD Magazine

        The Cranberry Sauce

        • Juice of 2 clementine’s
        • 400g cranberries
        • 200g light muscovado sugar
        • 100ml port

        The Method

        • Add all the ingredients into a saucepan and cook on a medium heat until sticky and delicious, store in sterilised jars in the fridge or give away as Christmas gifts!

        The Gravy – Ingredients

        • 1kg Chicken Thighs or Wings or a mixture of the two
        • Olive oil
        • 4 large carrots
        • 2 Sticks of Celery
        • 3/4 Bay leaves
        • 1 Sprig of Rosemary
        • 1 Teaspoon fresh Thyme
        • 1 Teaspoon fresh Sage
        • 3 White onions halved
        • 2 Maris piper potatoes quartered
        • 1 Tablespoon of your cranberry sauce
        • Celery Salt (1 teaspoon)
        • Ground Black Pepper
        • 3 Pints of Chicken Stock
        • 4 tablespoons cornflour

        The Gravy – Method

        • Set the Stock and cornflour Aside
        • Add the remaining ingredients into a roasting tin and cover with olive oil
        • Roast until golden and the meat is easy to pinch away from the bone, approximately 75 minutes at 180c, 350f, Gas 4.
        • Remove from the oven and shred the meat into the roasting tin and use a fork or a masher to crush all the vegetables
        • Place over a flame or on the hob
        • Add 4 table spoons of the cornflour and mix well cooking the flour out
        • Add in the stock slowly stirring well and crushing all the flavour out of the vegetables and the chicken.
        • Cook until thickened and dark brown in colour.
        • Check Seasoning and strain through a colander and then again through a sieve to get a refined finish to your sauce

        The Stuffing – Ingredients

        • 750g pork mince
        • 25g sage, chopped
        • 100g dried cranberries, roughly chopped
        • 75g Chestnuts, roughly chopped
        • 2 apples, grated
        • 2 onions, grated
        • Salt and Black Pepper

        The Stuffing – Method

        • In a large bowl combine all of the ingredients
        • You can use to stuff the neck of the turkey, or put in an ovenproof dish, cover and bake at gas 4, 180ºC, for 1 hour until golden.

        roast potatoes by Simon Wood

        Perfect Garlic and Rosemary Roasted Potatoes

         

        Ingredients

        2kg Red Skin Potatoes

        2 Bulbs of Garlic (Halved)

        1 Bunch of Fresh Rosemary

        1 Bunch of Fresh Thyme

        500g Goose Fat

        Maldon Sea Salt

        Black Pepper

         

         

         

        Method

        Preheat the oven to 190ºC/375ºF/gas 5.

        Peel the potatoes, cutting any larger ones so they’re all the same size

        Wash the potatoes in cold water to get rid of any extra starch and place a large saucepan on to boil, season with a good amount of sea-salt.

        Add your goose fat into a large roasting tray, the biggest you have. This is to make sure there’s plenty of room for the potatoes and heat to circulate, heat for 10 minutes while your pan of water comes to the boil

         

        Now, add the potatoes to the water and parboil for 10 minutes, you want the outside soft and the inside with a little firmness remaining once ready drain in a colander and leave to steam dry for 5 minutes.

         

        After 3 minutes give the colander a shake to help fluff up the potatoes so they look ‘Snowy’ – this will help to help them to crisp up later on.

         

        Carefully remove your roasting tray with the hot fat from the oven and place on a suitable surface, add in half of your herbs and a bulb of your halved garlic and put it back in the oven for 5 minutes. After five minutes remove the herbs and garlic. You now have a nicely flavoured oil that will make your potatoes taste amazing! 

         

        If you leave the herbs in for the whole time it takes to roast your potatoes, they will burn and taste acrid! We will add in the rest of the herbs with 10 minutes to go to really lift the flavour!

         

        Tip the potatoes into your roasting tray and turn with tongs slowly coating them in the flavoured hot fat, take care not to break them before seasoning well with the sea salt and black pepper.

         

        Roast for 45 minutes, before turning each one to coat in more fat and ensure even colouring, now add in your remaining herbs and garlic and roast for a further 10-20 minutes depending on how much colour you want on them

         

        Once golden and crisp drain any excess oil on a little kitchen paper 

         

        As a chef I find Its always best to do a little test at this point and eat one just to check the seasoning, sometimes I must do this three or four times, just to be sure!

        Peppers & Spring Onions

        Pomegranate and Balsamic braised red cabbage

        • ½ Red Cabbage, Shredded
        • 75ml Balsamic vinegar…. The best you have!
        • 250ml Pomegranate Juice
        • 1 Pomegranate 
        • 1 Star Anise
        • Salt and Pepper
        • Olive Oil

        The Method

        • Shred the cabbage and add into a large pan with a little olive oil
        • On a medium Heat stir until coated and starting to soften
        • Add in 250ml Pomegranate juice and the star anise
        • Cook until softened 
        • Add in 75 ml Balsamic (Adjust to taste)
        • Cook down until golden and sticky
        • Sprinkle with Pomegranate Pearls and serve
          Simon Wood
          Written by

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          SIMON WOOD’S FAMILY BBQ: VIMTO SWEET & SOUR HANGER STEAK KEBABS

          SIMON WOOD’S FAMILY BBQ: VIMTO SWEET & SOUR HANGER STEAK KEBABS

          by | May 29, 2023 | Edition 4, Food

          VIMTO SWEET & SOUR HANGER STEAK KEBABS
          BY SIMON WOOD OF WOOD MANCHESTER AND WoodKraft Cheltenham. IMAGES © BROOD MAGAZINE

          “It is important, so very important that we eat, cook and relax as a family. Despite life trying its best to get in the way. Once a week we should all make the time.” – SIMON WOOD

          I thought I’d lay out my food and family ethos as well as showing you some amazing hands on child friendly Summer BBQ recipes and a little something for the grown-ups to enjoy.

          Food and families are two topics in which everyone claims some expertise, and rightly so. Families are made up of people who eat food. Both families and food contribute to a person’s physical and social well-being throughout life and are the foundation of many memories, both good and maybe not.

          Dictionary definitions of food include terms such as wholesome, supporting growth, or providing energy. People recognize that food is necessary for the physical survival of their families. Although sometimes the purpose of food intake is only to satisfy hunger, the role of food in families goes much further than meeting physical needs.

          We can all recall many memories, special occasions, sad times and celebrations and in every one of them, Food, will at some point be what joins us together. The flavours, smells and sounds of a meal all evoke a sixth sense in us that immediately transport us to that event or period in time.

          It is important, so very important that we eat, cook and relax as a family. Despite life trying its best to get in the way. Once a week we should all make the time.

          Peppers & Spring Onions
          BROOD Magazine

          VIMTO SWEET & SOUR HANGER STEAK KEBABS

          Today I’m going to focus on the Summer, the smell of a barbeque and dinner in the garden. And a recipe you can get the kids involved making.

           

          When I’m cooking in the restaurant or developing a new dish I have one brief. “Classic flavours served with playful authenticity” and this recipe does just that. It reminds me of my first Chinese, even though I’m using local Manchester products, Hangar Steak from my Butcher, Gav at Albion Farm. Vimto, there aren’t many Children (or Adults) that don’t enjoy the soft drink first sold in Lancashire. It was first manufactured as a health tonic in cordial form, then decades later as a carbonated drink. It contains the juice of grapes, raspberries and blackcurrants and that itself generates many childhood recollections.

           

          I use it as the sweetness in my Beef and Green Pepper Glaze, reminiscent of sweet and sour or beef in black bean sauce from family take-away treat nights.

           

          Using measures of two parts Vimto, one water and half red wine vinegar it’s a great yet simple marinade. In a saucepan add a little oil gently soften some sliced shallots before adding in your liquid marinade and reducing until sticky

           

          • 2 Shallots (Sliced)
          • 20ml Sunflower Oil
          • 300ml Vimto
          • 150ml Water
          • 75ml Red Wine Vinegar

           

          • Place a pan on a medium heat and add the oil, followed by the shallots. Soften the shallot gently and then add in the marinade. Reduce by just over half. Later in the recipe you’ll use a bunch of rosemary to glaze the almost cooked kebabs to give them a sticky sweet and sour glaze.

           

          In this recipe I’m using Hangar steak for my kebabs, you can use any steak for this recipe, it will work with Chicken or even Tofu. However I think beef is best and for that you need to get on good terms with your local butcher. I use Butcher Gav (@butcher_gav) from Albion Farm Shop Butchers in Saddleworth. He is an avid Grill master as well as being one of the best butchers in the business, the produce is amazing and it fits this recipe a treat, plus I’m supporting a local business which in the current climate is absolutely vital.

           

          Simon Wood
          BBQ IMAGES © FOR BROOD MAGAZINE

          For this recipe I’m going to cook for the family, that’s me and the kids (and Grandchild) so in total around 8 People. Here is what you’ll need.

           

          • 5 kilos of Beef
          • 8 Large Green Peppers
          • 8 Large Spring Onions (The giant ones)
          • 6 big sprigs of rosemary (to brush)
          • Maldon Sea Salt
          • 8 Metal 14” Kebab Skewers
          • 200ml Sunflower oil
          • 5 Sprigs of rosemary tied with string

           

          Method

           

          • First Dice your beef into equal sized pieces, around 1.5 inches square is best
          • De-seed and chop your peppers into the same size
          • Then, Half your onions
          • Next starting with the onion, then pepper, followed the beef layer up your kebab skewers with a piece of pepper between every chunk of steak.
          • Drizzle in oil and then Season with a good amount of Maldon Salt before grilling at 200ºc turning until thoroughly cooked, around 15 minutes
          • For the last 5 minutes use the sticky glaze and rosemary brush to coat the meat in the delicious marinade. Don’t do this to soon or the sugar will burn before the meat is cooked.

           

          Once cooked, charred and sticky make sure you leave the kebabs to rest thoroughly at least 10-12 minutes, this is so important and, gives everyone time to take in the smell and anticipation of dinner to be served. I would serve this with a simple green salad and a warm and toasty barbequed flatbread.

           

          Now, while you’re waiting for the meat to rest the grown-ups can enjoy this particularly Summery drink using one of my favourite flavours, Lemon.

           

          A Limoncello Spritz

           

          25ml Luxardo Limoncello

          25ml Forty-Five Dry Vermouth

          Fill with ice and then Top with Sparkling Wine of Choice.

           

          My choice is Exton Park RB45 this is the drink of choice for my restaurants Chefs Table arrival and shows an abundance of tropical and citrus fruit, with subtle notes of vanilla and orange blossom, it works amazingly well with this cocktail

           Once Poured simply Garnish with a Lemon twist or some Verbena before relaxing and enjoying making invaluable food related memories with the people that matter the most.

           

          I do hope you have enjoyed my first Column for Brood, Thanks for reading and if you have any recipe suggestions or questions please do send them to me at @SimonJWoodUK or simon@woodmanchester.com

           

          Thanks, Simon

           

           

          Simon is Chef Patron or WOOD Manchester on First Street Manchester and WOODKRAFT ‘The Artisan Eatery’ on Regent Street in Cheltenham.

          WoodKraft Cheltenham
          Simon Wood
          Written by

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          TASTY GARLIC AND HERB SALMON PASTA BY SIMON WOOD

          TASTY GARLIC AND HERB SALMON PASTA BY SIMON WOOD

          by | Mar 31, 2023 | Edition 10, Featured, Food

          Simon Wood Brood Live

          Looking for a quick, low-budget, yet delicious dish to cook for the family this weekend? Try this tasty Garlic and Herb Salmon Pasta by Master chef winner and Award-winning Wood Restaurants owner – Simon Wood.

          Simon Wood of Woods Restaurant
          BROOD Magazine

          Garlic and Herb Salmon Pasta

          Ingredients (Serves 4)

          • 1/2 Pack of Spaghetti or Tagliatelle
          • 1 Tub of garlic & herb soft cheese 
          • 1 Tin of Salmon

          Optional Items are:

          • Dill and Parmesan Cheese, but they are not essential,

          Method

          1) Place a pan of salted water on to boil, once boiling add your spaghetti and cook for 11 minutes

          2) Open your Salmon

          3) In another saucepan, on a low heat, gently warm your soft cheese, add 4 tablespoons of pasta water and if you have some, black pepper.

          4) Carefully drain the pasta and add it into the soft cheese, add the salmon, and stir, before serving.

          Garlic and herb salmon pasta
          WoodKraft Cheltenham
          Simon Wood
          Written by

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