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Bob Ferguson
Bob Ferguson On Deveron FM
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Lindsay Hamilton
Lindsay Hamilton on Deveron FM
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Ceilidh
Ceilidh Hour
On at 6 pm.
No news at present, please check back later.Come & Eat At Big Bob's Internet Diner
(but you have to do the cooking yourself)
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Friday Mar 12
Baking
Syrup Oat Scones
Ingredients:-
makes about 20
350 g / 12 oz self-raising flour
3 level tsp / 15 ml baking powder
1 level tsp / 5 ml ground ginger
75 g / 3 oz butter
50 g / 2 oz porridge oats
60 ml / 4 level tbsp golden syrup
7 fl oz / 200 ml milk, at room temperature
Method
- Sift the flour with the baking powder and ground ginger into a large bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the oats.
- Warm the syrup gently and add to the milk. Mix the dry ingredients to a soft dough with the syrup and milk, adding more milk if necessary.
- Roll out 1 cm / ½ in thick on a floured work surface. Divide into 5 cm / 2 in triangles, kneading and rerolling the dough until it is all used up.
- Place the scones on buttered preheated baking trays. Glaze with milk and bake in the oven at 230°C, 450°F, Gas mark 8 for 10 - 12 minutes.
- Serve immediately.
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Thursday Mar 11
Pudding
Jam Souffle Omelettes
Ingredients:-
makes 2 to serve 4
6 eggs
2 tablespoons caster sugar
few drops of vanilla flavouring
40 g / 1½ oz butter
6 - 8 tablespoons jam, warmed
4 tablespoons icing sugar, to dredge
Method
- Make the first omelette: separate 3 of the eggs, placing the whites in a clean, dry bowl. Whisk the egg whites until standing in soft peaks. In a separate bowl, whisk the egg yolks with half the sugar and 1 - 2 drops vanilla.
- Heat the grill to high.
- Melt half the butter in an omelette or frying-pan with a base diameter of 20 cm/8 inches. Meanwhile, quickly fold the beaten egg yolks into the egg whites with a large metal spoon.
- As soon as the butter is foaming, pour in the egg mixture and turn down the heat to low. Cook the omelette, without stirring, for
2 - 3 minutes, until the underside is set and golden. Then place the pan under the grill for 2 - 3 minutes, until the top of the omelette is golden brown.
- Spread half the warmed jam over one-half of the omelette. Using a large palette knife or fish slice, fold the omelette in half to enclose jam.
- Slide the omelette on to a warmed dish and sift half the icing sugar over the top. Cut across in half and serve at once.
- Use the remaining ingredients to make the second omelette in the same way.
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Wednesday Mar 10
Main Course
Hereford Beef Olives
Ingredients:-
serves 4
75 g / 3 oz streaky bacon rashers, rinded and finely chopped
1 small onion, skinned and chopped
10 ml / 2 tsp chopped fresh parsley
100 g / 4 oz fresh breadcrumbs
50 g / 2 oz shredded beef suet
1.25 ml / ¼ tsp dried mixed herbs
1 egg, size 6
1 lemon
salt and pepper
8 thin slices topside beef, weighing about 700 g / 1½ lb
15 ml / 1 tbsp prepared English mustard
45 ml / 3 tbsp seasoned flour
25 g / 1 oz butter
30 ml / 2 tbsp vegetable oil
450 ml / ¾ pint beef stock
2 medium onions, skinned and sliced
Method
- Mix the bacon with the onion, parsley, breadcrumbs, suet, herbs and egg. Add the grated rind of ½ of the lemon and 5 ml / 1 tsp juice and season.
- Put the meat between greaseproof paper and beat out with a meat mallet or rolling pin.
- Spread mustard thinly over the meat, then divide stuffing equally between the pieces. Roll up and secure with strong cotton or fine string. Toss in seasoned flour.
- Heat the butter and oil in a shallow flameproof casserole into which all the beef olives will just fit. Brown them well, then remove from the pan.
- Stir the remaining seasoned flour into the pan residue and brown lightly. Gradually stir in stock and bring to boil. Season to taste, then return meat to pan.
- Scatter the onions over the meat. Cover and bake at 170°C, 325°F, Gas mark 3 for 1½ hours or until tender.
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Tuesday Mar 9
Fish
Potato & Herring Bake
Ingredients:-
serves 4
1 kg / 2 lb potatoes
salt
450 g / 1 lb salted herrings
1 onion
65 g / 2½ oz butter
3 tablespoons flour
150 ml / ¼ pint water
4 tablespoons single cream
100 g / 4 oz lean cooked ham
2 tablespoons grated Emmental cheese
Method
- Scrub the potatoes, drop them into boiling salted water and cook for 30 minutes.
- Soak the herrings in water for 30 minutes, changing the water several times. Then skin, bone and dice the herrings.
- Peel the potatoes and cut them into fairly thick slices.
- Chop the onion.
- Melt 50 g / 2 oz of the butter in a saucepan, add and fry the onion until transparent, then sprinkle on the flour and cook until golden, stirring continuously.
- Gradually stir in the water and simmer gently for 5 minutes. Remove the sauce from the heat and stir in the cream. Dice the ham and stir it into the sauce.
- Arrange the potato and herring in layers in a buttered ovenproof dish, finishing with a layer of potato.
- Pour on the sauce, sprinkle with the cheese and dot with the remaining butter.
- Bake in a moderately hot oven 200ºC, 400ºF, Gas mark 6 for 30 minutes.
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Monday Mar 8
Soup
Beefy Soup
Ingredients:-
serves 4
425 g / 15 oz can savoury minced beef
40 g / 1½ oz lard
2 onions, finely chopped
1 large potato, cut into 1 cm / ½ in dice
1 large green pepper, deseeded and cut into chunks
2 teaspoons sweet paprika
2 tablespoons tomato puree
850 ml / 1½ pints beef stock
200 g / 7 oz can sweetcorn, drained
salt and freshly ground black pepper
150 ml / ¼ pt soured cream
1 tablespoon snipped chives, to garnish
Method
1. Melt the lard in a large saucepan, add the onions and potato and fry gently for about 5 minutes. Add the green pepper and cook for a further 10 minutes, stirring the vegetables occasionally to prevent them from sticking.
2. Sprinkle the paprika into the pan and cook for 1 - 2 minutes. Add the tomato puree and minced beef, stirring with a wooden spoon to remove any lumps. Cook for 5 minutes, then pour in the beef stock and bring to the boil. Lower the heat and simmer for about 15 minutes, until the potatoes are tender.
3. Stir in the sweetcorn, heat through for 1 - 2 minutes, then taste and adjust seasoning if necessary.
4. Pour into warmed individual soup bowls. Top each serving with a swirl of soured cream, sprinkle with the chives and serve at once.
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Friday March 5
Baking
Wholemeal Banana Muffins
Ingredients:- makes 6
butter for greasing, optional
50 g / 2 oz raisins
1 orange, rind grated and juice
125 g / 4 oz plain wholemeal flour
25 g / 1 oz wheatgerm
3 tbsp caster sugar
2 tsp baking powder
pinch of salt
1 large egg, beaten
4 tbsp milk
4 tbsp sunflower oil
2 ripe medium bananas, roughly mashed
for the topping
5 tbsp orange marmalade
50 g / 2 oz banana chips
50 g / 2 oz walnuts, chopped
Method
- Preheat the oven to 200°C, 400°F, Gas Mark 6.
- Line six muffin tins with paper muffin cases or grease the tins well.
- Place the raisins in a bowl, pour the orange juice over and leave to soak for 1 hour.
- Place the orange rind with the flour, wheatgerm, caster sugar, baking powder and salt and mix together. Make a well in the centre.
- In a separate bowl, mix the egg, milk and sunflower oil, then pour into the well in the flour mixture and stir until just blended.
- Drain the raisins, reserving 1 tablespoon of the juice, and gently stir into the mixture with the bananas. Do not over-mix.
- Fill each muffin case two-thirds full. Bake for 20 to 25 minutes or until a skewer inserted into the centre comes out clean.
- Transfer the muffins to a wire rack to cool slightly.
- For the topping, gently heat the orange marmalade with the reserved orange juice until melted. Simmer for 1 minute, then add the banana chips and walnuts.
- Spoon on top of the muffins. Serve while still warm.
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Friday Mar 12
Baking
Syrup Oat Scones
Ingredients:-
makes about 20
350 g / 12 oz self-raising flour
3 level tsp / 15 ml baking powder
1 level tsp / 5 ml ground ginger
75 g / 3 oz butter
50 g / 2 oz porridge oats
60 ml / 4 level tbsp golden syrup
7 fl oz / 200 ml milk, at room temperature
3 level tsp / 15 ml baking powder
1 level tsp / 5 ml ground ginger
75 g / 3 oz butter
50 g / 2 oz porridge oats
60 ml / 4 level tbsp golden syrup
7 fl oz / 200 ml milk, at room temperature
Method
- Sift the flour with the baking powder and ground ginger into a large bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the oats.
- Warm the syrup gently and add to the milk. Mix the dry ingredients to a soft dough with the syrup and milk, adding more milk if necessary.
- Roll out 1 cm / ½ in thick on a floured work surface. Divide into 5 cm / 2 in triangles, kneading and rerolling the dough until it is all used up.
- Place the scones on buttered preheated baking trays. Glaze with milk and bake in the oven at 230°C, 450°F, Gas mark 8 for 10 - 12 minutes.
- Serve immediately.
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Thursday Mar 11
Pudding
Jam Souffle Omelettes
Ingredients:-
makes 2 to serve 4
6 eggs
2 tablespoons caster sugar
few drops of vanilla flavouring
40 g / 1½ oz butter
6 - 8 tablespoons jam, warmed
4 tablespoons icing sugar, to dredge
2 tablespoons caster sugar
few drops of vanilla flavouring
40 g / 1½ oz butter
6 - 8 tablespoons jam, warmed
4 tablespoons icing sugar, to dredge
Method
- Make the first omelette: separate 3 of the eggs, placing the whites in a clean, dry bowl. Whisk the egg whites until standing in soft peaks. In a separate bowl, whisk the egg yolks with half the sugar and 1 - 2 drops vanilla.
- Heat the grill to high.
- Melt half the butter in an omelette or frying-pan with a base diameter of 20 cm/8 inches. Meanwhile, quickly fold the beaten egg yolks into the egg whites with a large metal spoon.
- As soon as the butter is foaming, pour in the egg mixture and turn down the heat to low. Cook the omelette, without stirring, for
2 - 3 minutes, until the underside is set and golden. Then place the pan under the grill for 2 - 3 minutes, until the top of the omelette is golden brown.
- Spread half the warmed jam over one-half of the omelette. Using a large palette knife or fish slice, fold the omelette in half to enclose jam.
- Slide the omelette on to a warmed dish and sift half the icing sugar over the top. Cut across in half and serve at once.
- Use the remaining ingredients to make the second omelette in the same way.
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Wednesday Mar 10
Main Course
Hereford Beef Olives
Ingredients:-
serves 4
75 g / 3 oz streaky bacon rashers, rinded and finely chopped
1 small onion, skinned and chopped
10 ml / 2 tsp chopped fresh parsley
100 g / 4 oz fresh breadcrumbs
50 g / 2 oz shredded beef suet
1.25 ml / ¼ tsp dried mixed herbs
1 egg, size 6
1 lemon
salt and pepper
8 thin slices topside beef, weighing about 700 g / 1½ lb
15 ml / 1 tbsp prepared English mustard
45 ml / 3 tbsp seasoned flour
25 g / 1 oz butter
30 ml / 2 tbsp vegetable oil
450 ml / ¾ pint beef stock
2 medium onions, skinned and sliced
1 small onion, skinned and chopped
10 ml / 2 tsp chopped fresh parsley
100 g / 4 oz fresh breadcrumbs
50 g / 2 oz shredded beef suet
1.25 ml / ¼ tsp dried mixed herbs
1 egg, size 6
1 lemon
salt and pepper
8 thin slices topside beef, weighing about 700 g / 1½ lb
15 ml / 1 tbsp prepared English mustard
45 ml / 3 tbsp seasoned flour
25 g / 1 oz butter
30 ml / 2 tbsp vegetable oil
450 ml / ¾ pint beef stock
2 medium onions, skinned and sliced
Method
- Mix the bacon with the onion, parsley, breadcrumbs, suet, herbs and egg. Add the grated rind of ½ of the lemon and 5 ml / 1 tsp juice and season.
- Put the meat between greaseproof paper and beat out with a meat mallet or rolling pin.
- Spread mustard thinly over the meat, then divide stuffing equally between the pieces. Roll up and secure with strong cotton or fine string. Toss in seasoned flour.
- Heat the butter and oil in a shallow flameproof casserole into which all the beef olives will just fit. Brown them well, then remove from the pan.
- Stir the remaining seasoned flour into the pan residue and brown lightly. Gradually stir in stock and bring to boil. Season to taste, then return meat to pan.
- Scatter the onions over the meat. Cover and bake at 170°C, 325°F, Gas mark 3 for 1½ hours or until tender.
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Tuesday Mar 9
Fish
Potato & Herring Bake
Ingredients:-
serves 4
1 kg / 2 lb potatoes
salt
450 g / 1 lb salted herrings
1 onion
salt
450 g / 1 lb salted herrings
1 onion
65 g / 2½ oz butter
3 tablespoons flour
150 ml / ¼ pint water
4 tablespoons single cream
100 g / 4 oz lean cooked ham
2 tablespoons grated Emmental cheese
3 tablespoons flour
150 ml / ¼ pint water
4 tablespoons single cream
100 g / 4 oz lean cooked ham
2 tablespoons grated Emmental cheese
Method
- Scrub the potatoes, drop them into boiling salted water and cook for 30 minutes.
- Soak the herrings in water for 30 minutes, changing the water several times. Then skin, bone and dice the herrings.
- Peel the potatoes and cut them into fairly thick slices.
- Chop the onion.
- Melt 50 g / 2 oz of the butter in a saucepan, add and fry the onion until transparent, then sprinkle on the flour and cook until golden, stirring continuously.
- Gradually stir in the water and simmer gently for 5 minutes. Remove the sauce from the heat and stir in the cream. Dice the ham and stir it into the sauce.
- Arrange the potato and herring in layers in a buttered ovenproof dish, finishing with a layer of potato.
- Pour on the sauce, sprinkle with the cheese and dot with the remaining butter.
- Bake in a moderately hot oven 200ºC, 400ºF, Gas mark 6 for 30 minutes.
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Monday Mar 8
Soup
Beefy Soup
Ingredients:-
serves 4
425 g / 15 oz can savoury minced beef
40 g / 1½ oz lard
2 onions, finely chopped
1 large potato, cut into 1 cm / ½ in dice
1 large green pepper, deseeded and cut into chunks
2 teaspoons sweet paprika
2 tablespoons tomato puree
850 ml / 1½ pints beef stock
200 g / 7 oz can sweetcorn, drained
salt and freshly ground black pepper
150 ml / ¼ pt soured cream
1 tablespoon snipped chives, to garnish
40 g / 1½ oz lard
2 onions, finely chopped
1 large potato, cut into 1 cm / ½ in dice
1 large green pepper, deseeded and cut into chunks
2 teaspoons sweet paprika
2 tablespoons tomato puree
850 ml / 1½ pints beef stock
200 g / 7 oz can sweetcorn, drained
salt and freshly ground black pepper
150 ml / ¼ pt soured cream
1 tablespoon snipped chives, to garnish
Method
1. Melt the lard in a large saucepan, add the onions and potato and fry gently for about 5 minutes. Add the green pepper and cook for a further 10 minutes, stirring the vegetables occasionally to prevent them from sticking.
2. Sprinkle the paprika into the pan and cook for 1 - 2 minutes. Add the tomato puree and minced beef, stirring with a wooden spoon to remove any lumps. Cook for 5 minutes, then pour in the beef stock and bring to the boil. Lower the heat and simmer for about 15 minutes, until the potatoes are tender.
3. Stir in the sweetcorn, heat through for 1 - 2 minutes, then taste and adjust seasoning if necessary.
4. Pour into warmed individual soup bowls. Top each serving with a swirl of soured cream, sprinkle with the chives and serve at once.
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Friday March 5
Baking
Wholemeal Banana Muffins
Ingredients:- makes 6
butter for greasing, optional
50 g / 2 oz raisins
1 orange, rind grated and juice
125 g / 4 oz plain wholemeal flour
25 g / 1 oz wheatgerm
3 tbsp caster sugar
2 tsp baking powder
pinch of salt
1 large egg, beaten
4 tbsp milk
4 tbsp sunflower oil
2 ripe medium bananas, roughly mashed
50 g / 2 oz raisins
1 orange, rind grated and juice
125 g / 4 oz plain wholemeal flour
25 g / 1 oz wheatgerm
3 tbsp caster sugar
2 tsp baking powder
pinch of salt
1 large egg, beaten
4 tbsp milk
4 tbsp sunflower oil
2 ripe medium bananas, roughly mashed
for the topping
5 tbsp orange marmalade
50 g / 2 oz banana chips
50 g / 2 oz walnuts, chopped
50 g / 2 oz banana chips
50 g / 2 oz walnuts, chopped
Method
- Preheat the oven to 200°C, 400°F, Gas Mark 6.
- Line six muffin tins with paper muffin cases or grease the tins well.
- Place the raisins in a bowl, pour the orange juice over and leave to soak for 1 hour.
- Place the orange rind with the flour, wheatgerm, caster sugar, baking powder and salt and mix together. Make a well in the centre.
- In a separate bowl, mix the egg, milk and sunflower oil, then pour into the well in the flour mixture and stir until just blended.
- Drain the raisins, reserving 1 tablespoon of the juice, and gently stir into the mixture with the bananas. Do not over-mix.
- Fill each muffin case two-thirds full. Bake for 20 to 25 minutes or until a skewer inserted into the centre comes out clean.
- Transfer the muffins to a wire rack to cool slightly.
- For the topping, gently heat the orange marmalade with the reserved orange juice until melted. Simmer for 1 minute, then add the banana chips and walnuts.
- Spoon on top of the muffins. Serve while still warm.
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