Sticky Toffee Date Cake

 26/10/2018

A fantastically easy and delicious recipe for a sticky toffee date cake here. This can be enjoyed hot or cold and keeps incredibly well for up to 5 days if you can resist it for that long. The dates turn into fudgy little nuggets in a moist caramel sponge for ultimate comfort. Great served with caramel sauce, custard, ice cream, yoghurt or even eaten on its own with a brew.

Ingredients:

• 200g of dried dates, roughly chopped
• 275ml of boiling water
• 1 tsp bicarbonate of soda
• 175g soft light brown sugar
• 150g baking margarine, room temperature
• 3 eggs, beaten
• 175g self-raising flour
• A pinch of salt

Method:

1. Pour the boiling water over three quarters of the dates
2. Leave to soak for 30 minutes
3. Preheat the oven to 160C fan/180C conventional
4. Blending together the butter , sugar and the soaked dates (including the soaking water)
5. Add the eggs and finally stir in the self-raising flour, salt and bicarbonate of soda
6. Finally stir in the remaining unsoaked dates
7. Pour into a 30cm square cake tin lined with greaseproof paper
8. Bake for 30-40 minutes or until firm to the touch
9. Allow to cool , cut into squares and serve

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Caribbean Fish Curry

 05/10/2018

You can use any firm white fish for this – cod, haddock and hake all work well. Look for Dunn’s River Mild Caribbean Curry Powder in the spice aisle, or use a mild Indian curry powder instead. Such a simple dish and a welcome change from your regular curries.  

Ingredients: 

• 4 large skinless white fish fillets  

• ½ lemon, juiced 
• 2 tbsp mild Caribbean curry powder  
• 1 tbsp groundnut oil 
• 1 bunch spring onions, sliced 
• ginger a small chunk, finely grated 

• 2 garlic cloves, crushed 
• 1 scotch bonnet chilli, finely chopped [omit if a wimp] 
• 1 red bell pepper, chopped into chunks 
• 1 tsp of thyme leaves, chopped, plus extra to serve 
• 400g tin coconut milk 

• cooked rice to serve 

 Serves 2-4

Method: 

1. Rub the fish with the lemon juice, 1 tsp of the curry powder and some seasoning and leave to sit while you make the sauce. Heat the oil in a shallow casserole or deep frying pan with a lid. Cook the spring onions, ginger, garlic, chilli and pepper for 5 minutes, then stir in the remaining curry powder and thyme and cook for 1 minute. Add the coconut milk and simmer, uncovered, for 10 minutes until the sauce has thickened. 

1. Add the fish, pushing down into the sauce, then cover with a lid and simmer gently for 8-10 minutes or until the fish flakes easily. Scatter with a little fresh thyme and serve with rice.