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

by Simon Wood | Nov 4, 2024 | Food

SIMON WOOD’S BONFIRE & SEASONAL PARTY FOOD

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

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.

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.

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Christmas Trimmings Recipes

by Simon Wood | Dec 6, 2023 | Christmas, 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

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.

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!

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.

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.

Written by

KEEP UP TO DATE WITH BROOD:

Russell Kane & Lindsey Kane

by Rob Stubbs | Jul 22, 2024 | Featured, Work

A letter to myself: Lisa Morton, business owner and mum of 2

by Lisa Morton | May 27, 2024 | Featured, Work

When you run your own business alongside raising your brood, there can be many times where you feel guilty for ‘neglecting’ your children.

Dadpreneur paving the way for good employment

by Brood Magazine | Mar 4, 2024 | Work

Mr Investa our dadpreneur has achieved Membership status of the Greater Manchester Good Employment Charter a status only achieved by very few businesses.

CHRISTMAS DAY RECIPES – SIMON WOOD

by Simon Wood | Oct 1, 2023 | Christmas, 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.

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.

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.

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.

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.

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!

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

Written by

KEEP UP TO DATE WITH BROOD:

Russell Kane & Lindsey Kane

by Rob Stubbs | Jul 22, 2024 | Featured, Work

A letter to myself: Lisa Morton, business owner and mum of 2

by Lisa Morton | May 27, 2024 | Featured, Work

When you run your own business alongside raising your brood, there can be many times where you feel guilty for ‘neglecting’ your children.

Dadpreneur paving the way for good employment

by Brood Magazine | Mar 4, 2024 | Work

Mr Investa our dadpreneur has achieved Membership status of the Greater Manchester Good Employment Charter a status only achieved by very few businesses.

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

by Simon Wood | 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.

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.

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.

Written by

KEEP UP TO DATE WITH BROOD:

Russell Kane & Lindsey Kane

by Rob Stubbs | Jul 22, 2024 | Featured, Work

A letter to myself: Lisa Morton, business owner and mum of 2

by Lisa Morton | May 27, 2024 | Featured, Work

When you run your own business alongside raising your brood, there can be many times where you feel guilty for ‘neglecting’ your children.

Dadpreneur paving the way for good employment

by Brood Magazine | Mar 4, 2024 | Work

Mr Investa our dadpreneur has achieved Membership status of the Greater Manchester Good Employment Charter a status only achieved by very few businesses.

TASTY GARLIC AND HERB SALMON PASTA BY SIMON WOOD

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

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.

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.

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SIMON WOOD’S BONFIRE & SEASONAL PARTY FOOD

Sweet Potato Puffs

Maple Mustard Franks in Blanks

Parkin Cake

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CHRISTMAS TRIMMINGS RECIPES

Honey mustard pigs in blankets

Vichy carrots

Ultimate roasties

Simons Christmas gravy

Cranberry Sauce

Chicken fat brioche bread sauce.

Buttered chicken sprouts

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VIMTO SWEET & SOUR HANGER STEAK KEBABSBY 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

VIMTO SWEET & SOUR HANGER STEAK KEBABS

BBQ IMAGES © FOR BROOD MAGAZINE

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Garlic and Herb Salmon Pasta

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