Jess's Messes

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Easy Chocolate Chip Brownie Recipe

IMG_5252What is more indulgent than a Chocolate Brownie? Here’s a really easy Jess’s Messes recipe to make the most delicious gooey, sticky chocolate brownies!

What do you need?

200g Plain Chocolate
185g Unsalted Butter
3 Eggs
250g Golden Caster Sugar
85g Plain Flour
30g Cocoa Powder
50g Milk/White Chocolate

What do you do?

1. Place a glass bowl over a pan of gently simmering water and melt the plain chocolate and butter slowly (make sure the bowl is not touching the water). Remove from heat.
2. Beat together eggs and sugar until thick and pale. Add the chocolate and butter mixture slowly and fold in gently.
3. Sift flour and cocoa powder into mixture and fold gently.
4. Cut chunks of milk/white chocolate and add to mixture.
5. Grease and line a 20cm x 20cm baking tin with greaseproof paper.
6. Pour in mixture and smooth over.
7. Place in oven at Gas Mark 6 (200˚c) for 20-30 minutes.
8. Make sure when you put the skewer in it comes out slightly sticky still, this will make sure when it cools the brownie is chewy and sticky. Leave to cool in the tin for around 15 minutes so the centre can solidify a little.
9. Tip out of tin onto cooling rack.
10. When cool cut into squares and EAT!

These brownies will be available to buy from the Jess’s Messes website from March 2015. Look out for new items for sale very soon.

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Jess’s Messes Quick and Easy Marvellous Mulled Wine Recipe

Marvellous Mulled Wine It’s that time of year again, where Christmas comes a-calling. The snow is falling (in theory) and the mince pies are baking, all that’s missing is that perfect winter warmer drink to warm you to your toes. Here’s a quick and simple Jess’s Messes mulled wine recipe, that you can put together with little expense and within a few short minutes.

What do you need? 

Serves 4

750ml Red Wine

2 Tbsp Light Brown Sugar

1/2 Orange

6 Cloves

1 Cinnamon Stick

4 Slices Lemon

What do you do?

1. Empty the wine into a standard saucepan.

2. Add sugar, orange (studded with cloves) and cinnamon stick.

3. Stir to ensure sugar has dissolved and simmer slowly (do not boil) for around 10 minutes.

4. Serve with a slice of lemon. If using a glass be very careful that it’s not too hot, to ensure the glass doesn’t smash and extremely careful you don’t burn yourself on it – I’m not trying to be patronising, just a concerned lady! 🙂

Enjoy the Christmassy goodness!!P1080356100_3218


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Winter Warmer: Easy Steak & Mushroom Pie Recipe

steak pie recipeThe days are getting shorter, the nights are getting colder and the snow is drawing in. This may appear negative, but this means one thing and one thing only for Jess’s Messes – CHRISTMAS! Ok, so it means 2 things, Christmas and Winter Warmers. Sometimes there’s nothing better than being curled up in front of the fire, in your pyjamas with a steaming winter warmer and a glass of mulled wine. So to celebrate this time of year and the joy of winter warmers, here is a lovely and easy Steak & Mushroom Pie recipe.

What do you need?

Shortcrust Pastry

55g Butter

100g Plain Flour

1 Tsp Salt

Steak Filling

400g Braising Steak (Diced)

1 Tbsp Plain Flour

10ml Rapeseed Oil

1 White Onion (Sliced)

2 Cloves Garlic (crushed)

1 Tsp Thyme

200g Button Mushrooms

250ml Red Wine

800ml Beef Stock

Salt & Pepper

What do you do?

1. First job is to season the beef. Place flour, salt & pepper in a bowl and toss the beef in seasoned flour. Heat the oil in a pan and empty steak into pan – cook quickly until all browned.

2. Add onions, garlic and thyme, and cook on a lower heat, until onions have softened. Add mushrooms and cook for around 5 minutes.

3. Add wine and turn heat up to boil, when wine has almost disappeared add beef stock and bring to the boil again.

4. Turn the heat down to a simmer and leave for around 1 1/2 hours.

5. Meanwhile make the pastry – grate the butter into a bowl and add flour and salt. Rub together until in a breadcrumb like texture. Add 1 Tbsp of water and combine pastry together into a ball. place in the fridge until ready to use.

6. After 1 1/2 hours taste your ‘stew’ and season to taste. Transfer into an ovenproof dish.

7. Pre-heat the oven to Gas Mark 6 / 200°C. Roll out your pastry to about 1/2 cm thick and place on top of the ‘stew’.

8. Place in the oven for around 25-30 minutes. Serve with potato and greens of your choice.

The ultimate comfort food!

Enjoy

xx

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A week of joyful food

Hello food…..

Me and Tim

This week I am living at the Duckmanton residence (my sister and brother in law’s house). We’ve just been planning the weeks meals and I’m very excited about them – as all will be made from scratch and are sure to be beyond tasty. I’ll be sure to post a picture of each of the lovely meals listed here:

1. Bangers and Mash
2. Chicken Fajitas
3. Chicken and Leek Pie
4. Crispy Fish Tempura with Spicy Coriander Pesto and Vietnamese Salad
5. Dahl with Okra Bahji
6. Spaghetti Bolognaise

Me and Elly

A delicious Jess’s Messes week ahead…


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Slow Roast Belly Pork with Dauphinoise Potatoes

Hello food…..

Slow Roast Belly Pork with Dauphinoise Potatoes

It’s a lovely Sunday in August as I sit and write this… I was going to do a recipe for a Summer Roast Dinner. However, as I look out the window and see the grey clouds and wind, I have made a decision that a more Winter Warmer dish may be more appropriate.

Therefore, here is this dish……

It’s a slow cooking roast, but that’s the best way for melt in the moth Belly Pork and perfect crunchy crackling, so worth the work, and the wait!

What do you need?

Belly Pork

1 1/2kg Pork Belly
I Tbsp Rapeseed Oil
Salt

Dauphinoise Potatoes

6 Large White All Purpose Potatoes
3 Garlic Cloves
400ml Double Cream
Salt and Black Pepper

What do you do?

1. Rub the skin of the pork with the oil and plenty of salt. Place in the oven at Gas Mark 7/ 220 degrees C for 30 minutes, until the crackling has gone golden and crispy. Then, turn the oven down to Gas Mark 4/160 degrees C for a further 2 1/2 hours, basting every 30 minutes.
2. Meanwhile, finely slice the potatoes, use a mandolin (if you are confident enough to use one – as mentioned in the Beetroot and Goats Cheese Salad Recipe), or just a nice sharp knife, but get them as thin as possible.
3. Bash the garlic cloves and place in a bowl with the cream, potatoes, salt and pepper, mix well ensuring all potato slices are covered in cream.
4. Begin to layer up all slices of potato in a wide, shallow ovenproof dishes. Save the best slices for the top layer to ensure it looks pretty. Pour the cream and garlic mix over the top and press with a slotted spoon.
5. Place in the oven at Gas Mark 4/160 degrees C when the pork has been in for 1 1/2 hours. After 30 minutes press the potatoes again to allow the cream to spill over the top of the potatoes. Then leave to bake until the pork is ready.
6. When the pork is ready you can turn up the oven up again to Gas Mark 7 for 10 minutes to ensure the crackling is perfect.
7. Serve with some nice green veg and a Red Wine Jus (recipe to follow).