If you have a look at my remote control you will see a few of the numbers missing, the sports channels ( hubby’s fault) & the cookery channels!

If i’m home alone it’s rare i’ve not got the cooking channels on & have got dozens of bit’s of paper around with recipes jotted down on so when I was asked to check out this special that the Food Network are putting on I didn’t hesitate in sharing it with you all.

Sadly I lost my mom a few years ago but would have loved the chance to cook with her again as we used to have so much fun in the kitchen ………….. me sitting on the worktop waiting to lick the spoon & mom doing all the work! I love cooking & can thank my mom for having taught me all I know. I am actually a former winner of a regional cookery competition & that was all thanks to my wonderful mom teaching me so well. My sister is a far better cook than me & even does it as her profession.

I have been kindly given permission to reproduce a few of the featured recipes & you can find them below. & you can find their webpage here. Have you got a favourite cookery programme?

Have you got a favourite recipe you’d like to share?

Please feel free to comment & also let me know what you think of the show.

‘I Love My Mum’

Exclusive one-off special airing Mother’s Day weekend

Synopsis

Chefs Andy Bates, Jun Tanaka, Kieren Steinborn-Busse & Nichola Smith celebrate Mother’s Day with their Mums by cooking recipes laden with family memories. However, cooking with their mums (who always know best) can create fireworks in the kitchen, and sometimes a surprising twist!

Catch this one-off Mother’s Day special airing on Food Network UK (Freeview channel 49, Sky 262 & Freesat 405), on Saturday March 17^th at 6.30pm, and Sunday March 18^th at 07:15am, 12 midday and 7pm.

   Andy Bates

Andy Bates is known for his hearty, traditional British street food. Starting work in kitchens at 14 (before getting the chance at 17 to work in a Michelin-starred restaurant), Andy went on to study at a catering college in Canterbury. He then headed to France to hone his skills in French cuisine. Now, his company, Eat My Pies, produces classic Scotch eggs, pies and tarts which are sold on his stand at Whitecross street market.

Bakewell Tart

Ingredients:

150g of butter

• ·         150g ground almonds
• ·         150g caster sugar
• ·         75g self raising flour
• ·         1 teaspoon baking powder
• ·         3 whole eggs plus 1 egg yolk
• ·         1 teaspoon of baking powder
• ·         1 teaspoon almond essence
• ·         1 grated rind of lemon
• ·         3 tbsp raspberry jam

For the shortcrust pastry:

• ·         226g plain flour
• ·         113g butter

Method

How to make Bakewell Tart

Make the shortcrust pastry and rest in fridge.

Roll the tart and blind bake in the oven for 25 minutes. Remove from the oven and allow to cool. Once cooled, spread with the raspberry jam.

In a bowl, cream the sugar and butter until white and fluffy add ground almond, eggs, self raising flour, almond essence baking powder and lemon rind.

Pour into pastry case and bake 180°c for 15 minutes.

After 15 minutes scatter over the flaked almonds and return to the oven for a further 12-15 minutes.

Bacon and Scallop Open Sandwich

Sandwich:

Ingredients:

2 rashers streaked smoked bacon

Maple syrup

4 fresh scallops

English muffins

For the Hollandaise:

3 egg yolks

2 tbsp reduced white wine vinegar

200g melted clarified butter

Squeeze of lemon

Method

How to make Bacon and Scallop Open Sandwich

To make the hollandaise, blend the egg yolks in a food processor for one minute. In a small saucepan, heat the lemon juice and white wine vinegar until they begin to simmer. Remove from the heat and switch on the food processor again.

In a slow, steady stream pour in the lemon and white wine vinegar mixture and blend for a further minute or two.

Gently melt the butter in a small saucepan. Allow it to foam the switch off the heat. Turn the food processor on. Again, in a slow, steady stream, pour the butter mixture into the egg mixture. Blend until fully incorporated, remove from the food processor and set aside.

Bake bacon until crispy, brush with ample syrup and keep warm.

In a heavy bottomed pan heat the oil and pan fry the scallops for one minute on each side, add the butter and squeeze of lemon to the pan. Put scallops with bacon to keep warm.

Cut the bread into two discs and toast each side.

Arrange on plate and drizzle with Hollandaise.

   Jun Tanaka

Jun Tanaka, a rising star on the British TV food scene, has gained fame as the executive chef at Pearl Restaurant and Bar since its opening in 2004. He is a regular presenter on UKTV Food’s Market Kitchen and hosted his own six-part series on Channel 4′s Cooking It. He has been hailed as one of London’s premier chefs and specialises in French cuisine.

Pickled Herring with Apple and Beetroot Salad

Pickled Herring with Apple and Beetroot Salad

Ingredients

• ·         2 fresh herrings filleted and the fillets cut into three
• ·         1 packet of cooked beetroot, cut into segments
• ·         100g new potatoes, sliced and boiled in salted water
• ·         1 Granny Smith apple, cut into batons
• ·         1 red chicory, separated into leaves
• ·         For the pickling liquid:
• ·         1 tbsp capers
• ·         Sprig dill, chopped
• ·         300ml cider vinegar
• ·         100g sugar
• ·         For the horseradish dressing:
• ·         1 tbsp creamed horseradish
• ·         100g dour cream
• ·         1 tsp Dijon mustard
• ·         Juice of 1/2 lemon

Method

How to make Pickled Herring with Apple and Beetroot Salad

Place the herring in a shallow dish and sprinkle over the dill and capers. Pour the vinegar and sugar in a pan and bring to a vigorous boil, our over the herring and cling film immediately. Leave to cool for at least 30 minutes (overnight is the best).

To make the dressing, add all the ingredients into a bowl and season to taste.

To build the salad, place the chicory leaves onto a plate, add the apple batons, then the beetroot and potatoes. Take the cling film off the herring and place the fish on the salad. Finish with a generous spoon of the dressing.

Key info

• ·         Difficulty › Easy
• ·         Prep time › 1 hr
• ·         Cook time › 5 mins
• ·         Serves › 4

Tempura Soba

Tempura Soba

Ingredients

• ·         200g soba noodles
• ·         1 green pepper, cut into 8
• ·         1 sweet potato, cut into 2cm thick slices
• ·         1 aubergine, cut into 2cm thick slices
• ·         1 courgette, cut into 2cm thick slices
• ·         8 shitake mushrooms
• ·         1 parsnip, peeled and cut into matchsticks
• ·         1 carrot, cut into matchsticks
• ·         1/2 bunch spring onions, chopped
• ·         8 king prawns, peeled and de-veined
• ·         Vegetable oil for deep frying
• ·         100ml sesame oil
• ·         For the broth:
• ·         800ml vegetable stock
• ·         50ml soy sauce
• ·         100ml mirin
• ·         For the tempura batter:
• ·         300g self raising flour
• ·         1 egg
• ·         200ml ice cold water

Method

How to make Tempura Soba

To make the batter, pour the flour in a bowl. Mix the egg in a separate bowl and add the water. Slowly pour the water/egg mixture into the flour and lightly mix. The batter should still be slightly lumpy. Season.

To make the broth, pour all the ingredients into a pan, season to taste and bring to a simmer.

Cook the noodles in boiling salted water for 3-4 minutes then drain and refresh in cold water.

Pour the vegetable and sesame oil in a pan and heat up. Test the temperature by adding a small drop of tempura batter in the oil, if it rises to the surface then the oil is ready.

Individually coat the vegetables in the batter and deep fry until crisp. Leave the prawns until last.

To serve, place some soba in the bottom of a bowl, top with the tempura, pour the broth into the bowl and finally finish with some spring onions.

Key info

• ·         Difficulty › Intermediate
• ·         Prep time › 25 mins
• ·         Cook time › 20 mins
• ·         Serves › 2-4