Apple Slice

Ingredients:

2 cups self raising flour
1 cup sugar
3 apples, peeled, cored and diced (1cm)
125g butter or margarine
1 egg

Method:

1. Toss apples with self raising flour and sugar in a medium mixing bowl. 
2. Melt butter in a small saucepan on the stovetop or in a small bowl in the microwave. Stir in egg. 
3. Pour butter and egg into the apple mixture and mix until combined. 
4. Spoon into a greased and lined slice tin. 
5. Bake at 180 C for 35 to 40 minutes or until the top is golden brown and a skewer inserted into the middle comes out clean. Keeps for about 3 days.

Oxtail Stew

Ingredients:

2.5 kg oxtail, chopped into 4cm chunks
sea salt
freshly ground black pepper
olive oil
2 medium leeks
2 stalks of celery
4 medium carrots
a few sprigs of fresh thyme
a few sprigs of fresh rosemary
4 fresh bay leaves
4 cloves
2 heaped Tbsp plain flour
2 x 400 g tins of plum tomatoes
275 ml porter or red wine

Optional:
1 litre organic beef stock
Worcestershire sauce

Method:
Preheat the oven to 220ºC/425ºF/gas 7. Place a large roasting tray in the oven to preheat.
Carefully remove the hot tray from the oven, then add the oxtail. Season and drizzle over a lug of olive oil, then toss to coat and place in the hot oven for around 20 minutes, or until golden and caramelized.
Meanwhile, trim and halve the leeks and celery lengthways, then chop into rough 2cm chunks. Peel and chop the carrots into 2cm pieces, then place into a large ovenproof casserole pan over a medium-low heat with 1 tablespoon of olive oil. Pick, roughly chop and add the thyme and rosemary leaves, then add the bay and cook for around 20 minutes, or until soft and sweet, stirring frequently.
Meanwhile, remove the oxtail from the oven and set aside. Reduce the oven temperature to 170ºC/325ºF/gas 3.
Add the cloves and flour to the veg, stirring well to combine, then pour in the tomatoes and porter (or wine, if using). Add the oxtail and any roasting juices, cover with the beef stock or 1 litre of cold water and stir well. Turn the heat up to high and bring to the boil, then pop the lid on and place in the hot oven for around 5 hours, or until the meat falls away from the bone, stirring every hour or so and adding a splash of water to loosen, if needed.
Remove the pan from the oven and leave to cool for about 10 minutes. Using rubber gloves, strip the meat from the bones and return to the pan, discarding the bones. Add a good splash of Worcestershire sauce, season to taste and enjoy with creamy mash and seasonal steamed greens.

Tip:

Turn this stew into soup by adding a good splash of boiling water and simmering to your desired consistency. I also love this stirred through pappardelle and served with a grating of Parmesan on top – incredible!

Salmon Teriyaki

Ingredients:

1 lb salmon fillet, cut into two equal-sized pieces
Oil, for searing

Teriyaki Sauce
Makes 150 ml
5 Tbsp Mizkan (Bonito Flavored) Soup Base
3 Tbsp Mizkan HONTERI Mirin Seasoning
3 Tbsp sake
1 Tbsp sugar
1 Tbsp cornstarch

Method:

1. Add all the ingredients in the Teriyaki Sauce in a saucepan. Stir to blend well.
2. Heat up the saucepan over medium heat. As soon as the teriyaki sauce bubbles and thickens, remove it from heat. Let cool.
3. Marinate the salmon with half the Teriyaki Sauce in a sealed plastic bag for 4-6 hours, or best overnight.
4. Pre-heat the oven to 350 degree F.
5. Heat up a non-stick pan over medium heat. Add the oil and pan-sear the marinated salmon until the surface is charred, about 1-2 minutes.
6. Brush the remaining Teriyaki Sauce on the seared salmon and transfer them to the oven. Bake for 10 minutes or until the salmon is just cooked through.
7. Remove from the oven, drizzle the leftover Teriyaki Sauce on the salmon and serve immediately with steamed rice.