for a crowd

Upgrade this picnic family favourite with a tangy chorizo and blanched almond shell, covering perfectly soft-set yolks

Chorizo Scotch quail’s eggs

tbsp vinegar

quail’s eggs

stale bread

blanched almonds

parsley

cooking chorizo

hen’s eggs

tbsp plain flour

sunflower oil,

tsp smoked paprika

Fill a large pan with water and a good-sized bowl with iced water. Bring the water in the pan to a rolling boil, add the vinegar, then slowly lower in your quail’s eggs with a spoon. Let them cook for 1 min, then quickly take the pan off the heat and let them sit in the water for 30 secs. Scoop the eggs out with a slotted spoon and plunge straight into the bowl of iced water. Leave them to cool for 10 mins while you prepare the coatings.

Put the stale bread, almonds and parsley in a food processor and blitz until evenly chopped into very fine pieces, then season well and transfer to a shallow dish. Remove the outer casing from the chorizo and discard it, roughly chop the chorizo and put it in the food processor along with 1 hen’s egg. Blitz briefly until just smooth. Divide the mixture into 12 patties and put them on a plate or tray. Set up 3 bowls with the flour in one, remaining egg, beaten, in the second, and the crumb mix in the third.

Carefully peel the quail’s eggs, taking care not to expose the yolk, which should be softly boiled. Place 1 chorizo patty on top of a piece of cling film. Flatten it as thin you can, then put a quail’s egg on top. Use the cling film to help you draw the edges of the patty up and around the egg until it’s completely enclosed. Twist the ends of the cling film together to tightly form it into a ball. Unwrap the Scotch egg and roll it first in the flour, then dip in the beaten egg, followed by rolling it in the crumb mix. Repeat the beaten egg and crumb mix step to ensure a generous coating, then repeat the whole process for the rest of the eggs.

Half-fill a medium-sized saucepan with sunflower oil and heat it until it reaches around 180C. Lower in the Scotch eggs using a slotted spoon and fry for 5 mins. Only cook 2 or 3 at a time to avoid overcrowding. If the Scotch eggs are browning very quickly, turn the heat down, but do leave them in the oil for the full 5 mins to ensure the chorizo is cooked through. When done, scoop them out with a slotted spoon onto a plate lined with kitchen paper to absorb some of the oil. Repeat with all the eggs. While still hot but cool enough to be handled, cut each in half and arrange on a platter.

In a small bowl, stir the mayonnaise and smoked paprika together, and serve as a dip on the side.

Wilt spinach with garlic and spices, then pile onto small, warm pieces of naan bread and top with halloumi for an attractive vegetarian canapé

Naan, spinach & halloumi bites

tbsp butter

garlic cloves

tsp garam masala

baby spinach

packs halloumi cheese

naan bread

Warm the butter in a large pan with the crushed garlic cloves and garam masala. Roughly chop the washed baby spinach and add to the melted butter and spices. Cook until the spinach has wilted, then season to taste.

Cut the halloumi into cubes and grill the tops until golden. Heat the naan breads under the grill &ndash; just to warm through &ndash; then spread with the spinach mixture.

Evenly distribute the grilled halloumi over the bread, then cut the bread to fit the cheese, and secure with cocktail sticks. Serve warm.

Give your next crumble a dose of oats with this simple make-one freeze-one recipe

Oaty apple crumble

caster sugar

sultanasor raisins

soft light brown sugar

honey

pack butter

oats

plain flour

flaked almonds

cinnamon

Cook the apples with the caster sugar in a large pan, stirring occasionally – add a splash of water if they start to stick on the bottom. When just about tender and a bit saucy, stir in the sultanas or raisins and tip into 2 large ovenproof dishes.

Melt the brown sugar, honey and butter together in a large pan. Off the heat, stir in the oats, flour, almonds and cinnamon until sticky and crumbly. Divide over the apples. To bake straight away, heat oven to 180C/160C fan/gas 4 then bake for 40-50 mins until topping is golden and crisp. To freeze, wrap dishes well or freeze the fruit and crumble mixture in separate freezer bags if you don’t have spare baking dishes. To cook from frozen, cover with foil and bake at 180C/160C fan/gas 4 for 1½ hrs, then turn the oven up to 220C/200C fan/gas 8 and bake for a further 45 mins, removing the foil for the last 15 mins.

Fill these steamed Chinese bread rolls with BBQ pork and pickled vegetables for a perfect Chinese New Year party nibble

Steamed Bao Buns

plain flour,plus extra for dusting

1½ tbsp caster sugar,plus a pinch

tsp fast-action dried yeast

milk

oil,

tbsp rice vinegar

tsp baking powder

Steamed bao buns

Mix together the flour, caster sugar and ½ tsp salt in a large bowl (see tip). Dissolve the yeast and a pinch of sugar in 1 tbsp warm water, then add it to the flour with the milk, sunflower oil, rice vinegar and 200ml water. Mix into a dough, adding a little extra water if needed.

Tip the dough onto a lightly floured work surface and knead for 10-15 mins, or until smooth. Put in a lightly oiled bowl, cover with a damp cloth and leave to rise for 2 hrs, or until doubled in size.

Tip the dough out onto a clean work surface and punch it down. Flatten the dough with your hands, then sprinkle over the baking powder and knead for 5 mins.

Roll out the dough into a long sausage shape, about 3cm thick, then cut into pieces that are about 3cm wide – you should have 18. In the palm of your hand, roll each piece of dough into a ball and leave to rest for 2-3 mins.

Use a rolling pin to roll out each ball, one by one, into an oval shape about 3-4mm thick. Rub the surface of the dough ovals with oil and brush a little oil over a chopstick. Place the oiled chopstick in the centre of each oval. Fold the dough over the chopstick, then slowly pull out the chopstick.

Cut 18 squares of baking parchment and put a bun on each. Transfer to a baking tray, cover with a clean tea towel and leave to prove in a warm place for 1 hr 30 mins, or until doubled in size.

Heat a large steamer over a medium-high heat. Steam the buns for 8 mins until puffed up (you’ll need to do this in batches). Prise open each bun and fill with our <a href="https://www.bbcgoodfood.com/recipes/char-siu-bbq-pork">barbecue pork</a> and <a href="https://www.bbcgoodfood.com/recipes/pickled-carrot-mooli">pickled carrot &amp; mooli</a>. Eat while they’re still warm.

Slice these vegetables into matchsticks, then pickle for a delicious Chinese accompaniment to BBQ pork - perfect for filling bao buns

Pickled Carrot & Mooli

½ mooli(about 225 grams),

carrot,

tbsp caster sugar

Pickled carrot & mooli

Pack the mooli and carrot into a jar or small bowl. Mix together 250ml warm water and the vinegar, sugar and 2 tbsp sea salt until the sugar and salt have dissolved.

Pour the mixture over the mooli and carrot. Pop on the jar lid or cover the bowl with cling film and leave for at least 1 hr or up to 3 days. Will keep for 1 week in the fridge.

We show you how to master this soft bread enriched with eggs and milk. Serve split and filled with barbecued meat, burgers or pulled pork

Brioche buns

milliliters water

tsp dried yeast(not fast-action)

tbsp milk

golden caster sugar

tbsp unsalted butter,softened

eggs,plus

sesame seeds,for sprinkling

Mix the warm water, yeast, warm milk and sugar in a bowl. Let it stand for 5 mins until it becomes frothy – this is how you know the yeast is working.

Tip the flour and 1 tsp salt into a large mixing bowl, add the butter and rub together with your fingertips until the mixture resembles fine breadcrumbs.

Make a well in the centre of the buttery flour and add the warm yeast mixture and the eggs.

Use your hands to mix it into a sticky dough – don’t worry if the mixture feels a little wet at this stage, it will come together when kneading. Tip the dough out onto a floured work surface.

Knead the dough for 10 mins by stretching it on the work surface – it will still be very sticky at this stage but don’t be tempted to add too much flour.

The dough is ready when it feels soft and bouncy – this means that the gluten strands have developed. Place in an oiled bowl, cover with cling film and set aside to rise for 1-3 hrs or until doubled in size.

Once the dough has doubled in size, knock the air out and knead again for 2 mins. The dough should be much less sticky now, but add a little flour if it needs it.

Divide the dough into 12-16 even pieces. Roll into balls and arrange on lined baking trays. Loosely cover with oiled cling film and leave for about 1 hr or until doubled in size again. Heat oven to 200C/180C fan/gas 6 and place a shallow baking tray at the bottom.

Uncover the trays, brush the buns with egg and sprinkle with sesame seeds. Pour a cup of water into a baking tray at the bottom of the oven to create steam (see Tips for success, left). Bake for 20 mins or until golden, then leave to cool on a wire rack.

Fresh, zingy meatballs served with an oriental dipping sauce – great party food for family or friends

Asian pork meatballs

tbsp clear honey

tbsp fish sauce

pork

spring onions, finely chopped

1small garlic clove, crushed

tsp cornflour

tbsp finely chopped fresh mint

tbsp finely chopped fresh coriander

olive oilfor frying

coriander

spring onions, finely sliced

lime juice

tbsp light soy sauce

tsp sesame oil

Make the meatballs. Gently warm the honey in a non-stick frying pan, add the fish sauce and stir to make a syrup. Leave to cool.

Put pork in a bowl and fold in honey syrup, spring onions, garlic, lemongrass, cornflour, mint and coriander. Mix and season with salt and lots of black pepper.

Shape into 20 balls and put on a tray lined with greaseproof paper. Chill for 30 mins. To make the sauce, mix all the ingredients together, then set aside.

Brush the balls with olive oil and fry for 3-4 mins each side. Serve with the sauce.

Upside-Down Cornbread Cake

all-purpose flour

yellow cornmeal

heavy cream

eggs

butter,

brown sugar

baking powder

salt

dark brown sugar,

butter

(15.5 fruit

maraschino cherries, drained

walnuts

brandy

Whipped cream,

Upside Down Cornbread Cake. Sunny Anderson
Cooking for Real
RE-0304

In a large bowl, mix together flour, cornmeal, heavy cream, eggs, butter, brown sugar, baking powder and salt.

In the cast iron skillet over medium-high heat, add sugar and butter and let melt. When melted, remove from heat and add remaining ingredients. Be sure to place maraschino cherries evenly throughout. Pour in batter and smooth top with a spatula. Bake 25 minutes, until cornbread is golden and a toothpick comes out clean.

To serve: place a platter over skillet and invert cake. It should slide out easily. Slice into wedges and serve warm with whipped cream.

https://www.cookingchanneltv.com/videos/upside-down-cornbread-cake-0223105

Sunny's cornbread upside down cake is a Southern take on an old favorite.

Upside Down Cornbread Cake

Tater Tot Sausage Breakfast Casserole - great make-ahead recipe!  Sausage, cheddar cheese, tater tots, eggs, milk, garlic, onion, and black pepper. Can refrigerate or freeze for later. Great for breakfast. lunch or dinner. Everyone loves this easy breakfast casserole!!

Tater Tot Sausage Breakfast Casserole

lb sausage

(30-32 ounces) bag frozen tater tots

tsp pepper

garlic powder

onion powder

cheddar cheese

mozzarella cheese

Preheat oven to 350ºF. Lightly spray a 9x13-inch pan with cooking spray.

In a large skillet, cook sausage until no longer pink. Drain fat.

In a large bowl, toss together tater tots, cooked sausage and cheeses. Pour into a lightly greased 9x13-inch pan.

Whisk together eggs, salt, pepper, garlic powder, onion powder and milk. Pour over tater tot mixture.

**Cover and refrigerate at this point if baking later.**

Bake uncovered for 60 - 70 minutes, or until eggs are set.

Cooking Channel serves up this Ravioli recipe from Alton Brown plus many other recipes at CookingChannelTV.com

Ravioli

recipe Alton Brown's Meatloaf,

balsamic vinegar

Parmesan

dry oregano

Pasta

sage

croutons

black pepper

cayenne pepper

chili powder

thyme

onion, roughly chopped

garlic

red bell pepper

sirloin

chuck

water

olive oil

Ravioli : Recipes : Cooking Channel

In a bowl, combine the Meatloaf, balsamic vinegar, Parmesan, and oregano, mix well, and set aside

Using the Fresh Pasta recipe, roll out your dough either by hand or by machine.

After you have rolled the pasta out into sheets, cut the sheet into an even amount of squares. Using a teaspoon fill the center of half with the filling. Brush around the filling with the egg wash and place the remaining squares on top. Press down around the seal to push out any air bubbles.

In half a gallon of rapidly boiling salted water add the ravioli in batches. Remove to a strainer.

In a separate pan over medium heat place the butter until it just starts to brown. Toss in 10 ravioli until coated. Sprinkle in the sage and toss again to evenly distribute.

In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.

On a clean surface make a well with the flour. In a measuring cup mix the eggs, water and oil and salt. Pour the wet mixture slowly into the flour and mix with your 2 fingers until all of the wet is incorporated. Do not force the dough to take all of the flour. If you are going to use a pasta machine to roll out the dough you may at this point form the dough into a disk and cover with plastic wrap. Place in the refrigerator for 1 hour to rest. If you going to roll this by hand you should knead the dough on a floured work surface for 8 to 10 minutes.

In the bowl of your food processor combine the flour and salt and pulse 2 to 3 times. In a liquid measuring cup whisk the eggs, water and oil. While pulsing the machine pour this mixture in a continuous stream and continue running the machine until the dough begins to pull away from the sides of the bowl. Follow directions above for hand rolling or machine.

Sloppy Joe Cowboy Beans - DELICIOUS! Easy skillet baked beans seasoned with sloppy joe mix and loaded with beef and bacon. Hands down the best baked beans EVER! Ground beef, bacon, tomato sauce, brown sugar, vinegar, pork &amp; beans, and sloppy joe seasoning mix.  I could make a meal out of just these yummy beans. Great with burgers, hot dogs, chicken, and pork. I made these for a cookout and everyone RAVED about them! Can freeze leftovers for a quick side dish later.

Sloppy Joe Cowboy Beans

beef

Tbsp minced onion flakes

(1.31-oz) packet sloppy joe seasoning

tomato sauce

½ tsp white vinegar

pork & beans in tomato sauce, (undrained)

In a large skillet cook ground beef until no longer pink. Drain fat.

Add remaining ingredients. Stir well. Bring to a boil over medium-high heat. Reduce heat and simmer for 15 minutes.

Jalapeno Lemon Grilled Chicken - chicken marinated in fresh jalapeños, lemon juice, oregano, olive oil and garlic. Inspired by our trip to Chicago and the Tavern on Rush. This chicken is AMAZING!! TONS of great flavor. Double the recipe for leftovers - great in tacos or quesadillas.

Jalapeno Lemon Grilled Chicken

jalapeno (remove the seeds

lemon ((3 Tbsp))

oregano

chicken breasts

Combine the first 5 ingredients in the food processor.  Pulse until combined and jalapeno is finely diced.

Pour into a ziplock bag, add chicken.  Toss to coat.

Let marinate in the refrigerator overnight and then grill.

Slow Cooker Taco Chicken and Rice – only 5 ingredients! SO simple and SO delicious! Kids (and adults) gobble this up! Chicken, taco seasoning, Rotel diced tomatoes and green chiles, cream of chicken soup, and Mexican rice. Top the chicken and rice with your favorite taco toppings. We make this at least once a month. So easy and SO delicious! #slowcooker #crockpot #chicken #chickenandrice #mexican

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