The Angela Day team have been creating and testing recipes for more than four decades and with so many dedicated followers collecting these recipes we decided it was time to bring out another cookbook. Following our previous book, Angela Day Favourites, this one is a collection of recipes that have stood the test of time and are as popular today as when devised.
All the recipes have been tested and are user-friendly and accessible. The book covers topics such as soups and starters, main courses, vegetarian, salads and vegetables, desserts, baking and preserves.
I hope the book will inspire you when you need a tried-and-tested recipe and will become a favourite go-to book in the future. Here are some recipes from the book.
PINEAPPLE UPSIDE DOWN CAKE
125ml castor sugar
30ml boiling water
1 fresh pineapple, peeled and cored
few glacé cherries
250ml castor sugar
4 extra large eggs, separated
300ml cake flour
5ml baking powder
pinch of salt
CARAMEL: Combine sugar and water in a small saucepan and stir over medium heat until sugar has melted. Brush sides of pan with water to prevent crystals forming. Once melted, increase heat, bring to the boil and cook without stirring until the mixture turns light golden brown.
Remove from heat and pour into a greased, 23cm cake pan. Cut pineapple into 1cm slices and arrange on top of the caramel. Scatter cherries over. Set aside.
BATTER: Cream butter and sugar until light and fluffy Add egg yolks one at a time, beating well after each addition.
Sift flour, baking powder and salt and add to creamed mixture along with milk.
Whisk egg whites until soft peaks form, then fold into the mixture using a large metal spoon. Spoon mixture into the cake pan, carefully over and around the pineapple. Bake at 180°C for 40-45 minutes or until a skewer inserted comes out clean.
Cool in pan for five minutes before loosening the edges with a knife. Turn on to a serving plate and serve warm.
COQ AU VIN
125g thick cut bacon, diced
30ml olive oil
1 large chicken, portioned
salt and pepper
1 bay leaf
3ml dried thyme
16-20 baby onions, peeled
500ml red wine
500ml chicken stock
15ml tomato paste
2 cloves garlic, crushed
250g button mushrooms, halved
Fry the bacon in a saucepan, adding a little oil if necessary until crisp. Remove and set aside.
Add the oil and chicken portions to the pan and brown all over, do not crowd the pan, making sure they all fit in, in a single layer. Add the brandy and ignite, standing well back from the pan.
Season the chicken with salt and pepper, add the bay leaf and thyme. Place the onions around the chicken. Cover and cook slowly for 10 minutes turning the onions once.
Uncover the pan, sprinkle on the flour, turning the chicken and onions so the flour is absorbed. Cook for three to four minutes, stirring frequently. Remove from heat and stir in the wine, stock, tomato paste and garlic.
Return the bacon to the pan and mix in. Cover and simmer for 25-30 minutes. Add the mushrooms and simmer for 5-10 making sure the chicken is tender.
If the sauce is not thick enough, remove the chicken portions and boil the sauce rapidly to reduce and thicken it. Taste and adjust seasoning. Serve with rice and vegetables.
120ml castor sugar
30ml hot water
4 extra large eggs
50ml castor sugar
1 vanilla pod, seeds only
Put the castor sugar in a saucepan over high heat. When the sugar begins to melt, cook until it turns the colour of golden syrup.
Take the pan off the heat and carefully add water – it will splutter and bubble a bit but will soon stop. Stir and, when smooth once again, quickly pour into the bases of six ramekins, tipping these around to coat the sides a little. Place the milk and cream into a saucepan and heat gently.
Whisk together the eggs, sugar and vanilla seeds. When the milk and cream are hot, pour on the egg and sugar mixture, whisking until blended. Pour into the ramekins.
Place the ramekins in a large roasting tray. Pour hot water into the tray to come two thirds of the way up the sides of the ramekins. Bake at 140°C for 40-50 minutes until just set.
Cool and chill overnight, or for a few hours. Free the edges by running a knife around the ramekins and invert on to a plate.
BAKED FISH WITH TOMATOES
800g frozen Cape whiting steaks
salt and pepper
250g cocktail tomatoes, halved
100g black olives, pitted
30ml capers, drained
a few caper berries (optional)
45ml olive oil
15ml balsamic vinegar
handful fresh basil, torn
Arrange the fish in a single layer in an ovenproof casserole. Season well with salt and pepper. Scatter the tomatoes, olives, capers and caper berries over the fish.
Drizzle with olive oil and balsamic vinegar and bake at 190°C for 15 minutes until fish is cooked. Scatter the basil on top and serve immediately.
LAMB TOMATO BREDIE
1kg lamb or mutton on the bone – best-end chops or neck although the traditional choice would be thick rib
15ml flour mixed with 5ml salt and 3ml freshly ground black pepper
a little butter or oil
3 large onions, chopped
1kg ripe tomatoes, skinned and chopped
5ml ground cloves (optional)
2 large potatoes, peeled and quartered
Cut some fat from meat and put it in a heavy saucepan over moderate heat and allow fat to melt. Meanwhile put meat into a plastic bag with flour mixture and shake to coat meat thinly.
Remove solid pieces of fat from saucepan and brown meat on all sides in the rendered fat. Remove and set aside.
Put onions into pan and reduce heat. Allow to cook until softening, adding a little butter or oil if necessary. Add tomatoes to pan and return meat to it.
Stir in sugar and cloves, cover with lid, bring to boil and put in a low oven 160°C for 1½ hours. The cooking is for a tender result and a delicious amalgamation of flavours.
Add potatoes, season with any necessary salt and pepper, stir in vinegar, cover again and cook in the oven another half hour or until the meat is very tender.
VENISON SATAY KEBABS
5ml ground cumin
5ml ground coriander
10ml curry powder
10ml chopped ginger
10ml chopped garlic
1 stalk of lemongrass, finely sliced
30ml soy sauce
200ml coconut cream
125ml chopped coriander
750g venison steaks, cubed
15 ml oil
½ onion finely chopped
10 ml chopped garlic
5-10 ml Thai green curry paste
60ml ground roasted peanuts
30-40ml peanut butter
15ml soy sauce
15ml lime or lemon juice
Combine all the ingredients for the marinade and mix well. Add the cubed meat and leave to marinate overnight.
Remove the meat from the marinade and thread onto skewers.
Cook over hot coals or on a griddle pan until medium rare, basting with the marinade occasionally. Serve with the satay sauce.
SATAY SAUCE: Heat oil and fry the onion and garlic until soft. Add green curry paste and mix well. Add the rest of ingredients and cook for a minute or two to thicken.
Add more ground peanuts if the mixture is too thin.