23 March 2018

Delicious New Recipes from Seasoned Cookery School

Delicious new recipes from Seasoned Cookery School including Easter Pain aux Raisins and Spicy Roast Cauliflower

It's always lovely to hear when cookery schools enjoy using our products so we're delighted that Seasoned Cookery School has been kind enough to share two of their fabulous recipes with us. Based in Derbyshire, they run numerous cooking courses for all kinds of world cuisines as well as baking, bread and a Masterchef experience with former Masterchef finalists. 

We hope you enjoy this tasty recipe for Spicy Roast Cauliflower as well as the very timely Easter Pain aux Raisins. Happy cooking!

Spicy Roast Cauliflower

• 1 small cauliflower
• 2 tsp of Steenbergs Organic Mild Curry Powder
• 250g plain yogurt

To serve:

• Steenbergs Organic Nigella Seeds
• Green yoghurt chutney

1.     Cut the cauliflower into florets. In a large bowl mix together the curry powder and plain yoghurt then stir in the cauliflower until well coated.

2.     Pour the yoghurt coated cauliflower onto a baking tray and bake at 200°c for 25-30.

3.     To serve, sprinkle with nigella seeds and spoonfuls green yoghurt chutney.

Easter Pain Aux Raisins

Ingredients:

• 1 kg Croissant dough, either use ready made or make your own. http://paulhollywood.com/recipes/croissants/

For the crème patisserie

• 3 tsp Steenbergs Hot Cross Bun Spice Mix
• 300ml whipping cream
• 250g milk
• 100g caster sugar
• 4 egg yolks
• 3 tbsp cornflour
• 40g of butter

For the filling:

• 200g dried mixed fruit
• Chocolate mini eggs
• 1 egg, beaten

1.     If you’ve made your croissant dough, while this is resting make your crème patisserie so this can cool.

2.     To make the crème patisserie, add the spice, cream, milk and sugar to a saucepan. On a low heat bring to the boil.

3.     In a mixing bowl whisk together the sugar, eggs, and cornflour. As soon as the milk has begun to boil remove from the heat and pour half of the mixture over the eggs and whisk until smooth.

4.     Scoop the mixture in the bowl back in to the saucepan with the remaining mixture. Heat on a low heat until the mixture begins to boil. It will suddenly thicken. Take the pan off the heat and stir in the butter. Leave to cool for 10 minutes. Putting some cling film on top of the crème patisserie in the pan will help stop a skin forming.

5.     Take half of your croissant dough and roll out until you have a large rectangle around 5mm thick.

6.     Spread half of the crème patisserie over the dough making sure you leave a 5cm gap at the long edge nearest you.

7.     Sprinkle over half of the dried mixed fruit along with some mini eggs.

8.     Roll the dough towards you as tight as you can in a sausage shape. Repeat with the second piece of dough.

9.     Cut the sausauge in to 3 cm slices and lay cut side down on a lined baking sheet. Don’t crowd the baking sheet too much as they will expand while baking.

10.  Cover the trays and allow to rise for an hour, or until doubled in size.

11.  Brush with beaten egg then bake at 200°c for 15-20 minutes until golden.

For more information on Seasoned Cookery School courses, please visit their website at: https://www.seasonedcourses.co... or call them on: 01283 711681