WRAGBY SHOW
Published 1st September 2014
0 Comments
What a fabulously sunny day for this year's Wragby Show! Lots of families turned out to see all the events in the rings, the vintage cars, individual stands with lots of Lincolnshire produce, gifts and crafts.
We were again in a large marquee with packed with amazingly talented people and our stall looked very attractive (even if I say so myself!).
Many new customers were able to taste our delicious oil with the bread I had made for the show (which was made with our oil), a delicious garlic dressing and a scrummy garlic balsamic & oil dipping oil - again using our rapeseed oil.
I filled the back display table full of home-made breads including some ploughman's rolls filled with chutney/cheese/pickled onions; the marmalade cake I showcased on BBC Lincolnshire last week; an apricot and almond cake; chocolate and lemon cake and a chocolate cake full of chocolate covered coffee beans for a real treat. Not to mention the newest recipe for Christmas - my Almond Pastry Mince pies.
We had a very successful day with regulars coming for more oil and more recipes and as promised I am posting THREE RECIPES HERE TODAY. You'll find the Marmalade Cake recipe in my last blog - Harvest 2014 Over
APRICOT AND ALMOND CAKE
225g/8 oz self-raising flour
110g/4 oz ground almonds
110g/4 oz chopped dried apricots
3 eggs, beaten
200ml Ownsworths rapeseed oil
250ml semi-skimmed milk
125g/4.5 oz sugar
1 tablespoon smooth apricot jam to glaze
flaked almonds (optional)
Method
1. Preheat oven to 180 oC/350 oF/Gas Mark 4 and pre-line a 22cm/8 inch sandwich tin.
2. In a mixing bowl, combine the self-raising flour, ground almonds and dried apricots.
3. Then add the sugar, milk and rapeseed oil. Beat the mixture until it becomes a smooth batter.
4. Pour the mixture into the cake tin and bake in the oven for approximately 45 minutes or until the
cakes are well risen and thoroughly baked.
5. Remove the cake from the tin and liner and place on a wire cooling tray.
6. When completely cool, if you like, gently heat the apricot jam in a small pan until it is liquid.
Using a pastry brush, brush the top of the cakes and sprinkle on flaked almonds for decoration if
you like.
PLOUGHMAN'S ROLLS
500g strong bread flour
1 tsp fine sea salt
1 tsp dried yeast
1 tablespoon/30 ml Ownsworths rapeseed oil
300-350ml warm water
Filling
chutney
chunks of cheese
chopped pickled onions
Method
Using a large bowl, mix the flour and sea salt together. Sprinkle the dried yeast to one side of the bowl and the sea salt to the other side (incorporate these into the flour but don't let the salt mix directly with yeast at this stage).
Then add the rapeseed oil and water and mix - add a little more water if you feel necessary - to form a soft dough.
Kneed the dough on a lightly oiled surface for 4-5 minutes until the dough feels smooth and springy. Return the dough to the mixing bowl and cover with cling film. Leave to rise on the work surface, until double in size, approximately 2 hours.
When ready, gently turn the dough out onto a floured work surface. Gently press the air out of the dough and divide into 8 portions. Flatten each portion into a round disc and place one teaspoon of chutney in the centre of the dough, a few chunks of a nice strong cheese, and top with piece of pickled onion. Fold in the edges of the dough over the filling and mould to form a seal.
Place on a greased and floured baking sheet and bake in the oven at 200 oC/400 oF/Gas Mark 6 for 15-20 minutes or until well risen and golden.
Slice and fill with ham and salad, or dip into a bowl of home-made soup
MINCE PIES
Pastry
300g/11 oz plain flour
1/2 tsp baking powder
1 teaspoon almond essence
100g/ 4 oz ground almonds
3 tablespoons icing sugar
grated zest of one large unwaxed lemon
1 large egg yolk
120ml/4 fl oz Ownsworths rapeseed oil
5 tablespoon warm water
Filling
Good quality mincemeat (I love West Wold from the Lincolnshire Wolds)
Method
1. In a bowl, combine the flour, baking powder, ground almonds and almond essence.
2. Add the grated zest of the lemon, egg yolk, rapeseed oil and warm water and mix with a wooden
spoon for form a soft dough.
3. Lightly kneed the dough, and roll out to approximately half a centimetre thick. Using a cookie cutter,
cut out approximately 12 discs and line a deep jam tart tin with the pastry.
4. Fill each pastry case with the mincemeat. Roll out the pastry trimmings and cut strips for decoration.
Place two strips over each mince pie to form a cross then bake in the oven at 180 oC/350 oF/Gas Mark
4 for approximately 15 minutes or until golden brown.
