4th August Poker Food
Any social occasion and you will find me in the kitchen baking or cooking up a storm. The word guests seems to signal to me that this is an occasion to cook for a bunch of people, which takes the pressure off you having to eat it all yourself, after all I don’t want to spend my entire life in a zumba class. We were hosting the regular poker night round ours, and last time I had been accused of making food that wasn’t manly enough. So I quickly whipped up some classic cheese straws from the Be-ro cookbook, adding small chopped bits of fried bacon into half of the mix, to change it up a bit. No photos, I forgot and they were gobbled up so fast I lost the chance. I’ve been making them in various forms since I was about 6 and my Gran taught me how. She taught me most of what I see as staple family foods, Yorkshire puddings, cheese straws, flapjacks, and of course fruitcake. Everytime I visited my Gran as a student she would send me home with a fruitcake that would then last me the term. I’ve taking them camping, eaten them at the cinema, there is nothing more comforting than fruitcake, especially when just out of the oven mmm. The recipe can be found on the be-ro website if you don’t have access to the 1970s original cookbook.
Anyway.Now that the manly food was out of the way I could concentrate on experimenting with some classics. The week before I had eaten an AMAZING flapjack at a hotel in Somerset, moist, chewy and packed full of dry fruit, it was divine. I wanted flapjacks. I followed this basic recipe found on BBC Food, and added in half a bag of Whitworths dried fruit. I made far too many, but the boys ate them during the week and I took some for my girlfriends on our Dorset mini break, so it went down well. Once again the recipe is a Lorraine Pascale, somewhat a theme for me at the moment, I am somewhat in awe of the woman.
- 175g/6oz butter
- 175g/6oz golden syrup
- 175g/6oz muscovado sugar
- 350g/12oz porridge oats
- ½ lemon, finely grated zest
- pinch ground ginger
I also added nutmeg and dried fruit.
- Preheat the oven to 150C/300F/Gas 2 and line a 20cm/8in square baking tin with baking paper.
- Melt the butter in a medium pan over a low heat. Dip a brush in the butter and brush the baking tin with a little bit of it. Add the golden syrup and sugar to the butter and heat gently. Once the sugar is dissolved and the butter is melted, remove the pan from the heat and stir in the porridge oats, lemon zest and ginger.
- Pack the mixture into the baking tin and squash down. Bake in the oven for 40 minutes.
- Once cooked, remove from the oven, leave to cool for 15 minutes, then turn out on to a chopping board and cut into squares.
Ta da! (i didn’t win at poker 😦 )