Delia Smith Gingerbread Men Food

DARK JAMAICAN GINGERBREAD

Steps:

• Begin by placing the tin of black treacle (without a lid) in a saucepan of barely simmering water to warm it and make it easier to measure (see this recipe for weighing treacle). Sift the flour and spices into a large bowl, then mix the bicarbonate of soda with the milk and set it on one side. Now measure the black treacle, golden syrup, sugar and butter into a saucepan with 75ml of water, heat and gently stir until thoroughly melted and blended - don't let it come anywhere near the boil and don't go off and leave it! Next add the syrup mixture to the flour and spices, beating vigorously with a wooden spoon, and when the mixture is smooth, beat in the egg a little at a time, followed by the bicarbonate of soda and milk. Now pour the mixture into the prepared tin and bake on a lower shelf so that the top of the tin is aligned with the centre of the oven for 1¼-1½ hours until it's well-risen and firm to the touch. Remove the cake from the oven and allow to cool in the tin for 5 minutes before turning out. If possible, store it in a cake tin, still in its lining, for 24 hours before eating, and serve it cut in thick slices spread with butter. You can see more Loaf Cakes in our Online Cookery School Video

DAMP GINGERBREAD

Steps:

• First weigh out the syrup into a small saucepan, it helps to place the opened tin in a pan of barely simmering water for 5 minutes to make it easier to pour. Then weigh a saucepan on the scales, and weigh the syrup into it. Then add the butter to the saucepan and melt the two together over a gentle heat. Meanwhile measure the dry ingredients into a bowl, then gradually pour in the syrup mixture, mixing thoroughly. Now beat the egg and milk together in a separate basin then add that bit by bit, again mixing very thoroughly. The cake batter will seem very liquid at this stage but that's quite normal so don't worry, just pour it into the prepared tin and bake near the centre of the oven for about 50 minutes or until the centre is springy. Cool in the tin for 5 minutes before turning out onto a wire tray to cool. When it's cold, cut it into squares and store in an airtight tin.

GINGERBREAD MEN

Steps:

• Sift the flour, baking soda, salt, ginger, cinnamon, cloves and allspice into a medium bowl; set aside. Melt the butter and shortening in a medium saucepan; remove from the heat and stir in the brown sugar and molasses. Transfer to a large bowl and let cool slightly.
• Add the egg to the butter mixture; beat with a mixer on medium speed until incorporated. Reduce the mixer speed to low; beat in the flour mixture in two additions until just combined. Divide the dough in half; wrap each half in plastic wrap and pat into 1/2-inch-thick disks. Refrigerate until firm, at least 2 hours.
• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Working with 1 piece of dough at a time, roll out the dough to 1/4 inch thick on a lightly floured surface, dusting with flour as needed. Cut out gingerbread men with a 3 1/2- to 5-inch cookie cutter and arrange 1 inch apart on the prepared baking sheets. Brush off the excess flour and refrigerate the cutouts 15 minutes.
• Bake the cookies until golden around the edges, 10 to 12 minutes. Let cool 3 to 5 minutes on the baking sheets, then transfer to racks to cool completely. Decorate with royal icing and let harden at room temperature, about 1 hour.

GINGERBREAD MEN

Steps:

• Pre-heat the oven to gas mark 4/350°F/180°C.
• You will need 2 lightly greased baking sheets.
• In a large saucepan, put in the brown sugar, golden syrup, treacle, all the spices and orange rind with 1 tablespoon of water.
• Bring them to boiling point, stirring all the time.
• Remove the pan from the heat and stir in the butter cut into cubes, and the bicarbonate of soda.
• Next stir in the flour gradually until you have a smooth manageable dough - add a little more flour, if you think it needs it.
• Leave the dough covered, in a cool place to become firm, approximately 30 minutes.
• Roll the dough out on a lightly floured surface to 1/8 inch (3 mm) thick and cut out the gingerbread men.
• Arrange them on the lightly greased baking sheets.
• Bake on the middle shelf of the oven for 10-15 minutes or until the biscuits feel firm when lightly pressed with a fingertip.
• Leave the biscuits to cool on the baking sheets for a few minutes before transferring them to a wire rack.
• Once cool, store in an airtight container.

COUSCOUS SALAD WITH ROASTED VEGETABLES -- DELIA SMITH

Steps:

• Roast desired vegetables in hot oven, 400°F.
• Toast cumin seeds in hot, heavy pan. Remove to mortar and pestle when toasted. Grind as desired.
• Prepare couscous by covering couscous with hot vegetable stock.
• While couscous is plumping, prepare dressing by mixing tomato paste, lime juice, olive oil, cumin seeds and cayenne.
• Arrange layer of greens on large plate.
• Arrange roasted vegetables plus fennel over greens.
• Scatter blobs of goats' cheese over vegetables.
• Arrange remaining greens and scatter fennel fronds over the top.
• Sprinkle with nigella seeds.
• Dress salad at the table.

CELERY SOUP WITH STILTON (DELIA SMITH)

Steps:

• seperate stalks of celery from base and trim, reserve leaves for garnish- trimmed stalks should weigh 450g, trim outer stringy bits. scrub rest in cold water and drain, slcie across in thinnish slices.
• in medium saucepan melt butter, stir in celery, potato and onion, stir everyting around to coat with butter put on lid turn heat low and sweat for 10 minutes.
• uncover add stock and bring to simmering point cover again and cook for 30 minutes test veg for tendereness if not recover and cook until they are.
• whilst this is going on prepare croutons heat olive oil in large frying pan and add cubes of bread keep them moving turning around and upside down until they have turned a deep golden brown colour and have become very crunchy and crispy, drain on kitchen paper.
• remove saucepan from heat stir in cream then liquidise soup with crumbed stilton until quite smooth, retunr soup to rinsed out pan and reheat very gently taking care not to boil.
• taste and season serve with croutons and celery leaves.