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HELEN'S RECIPES

Helen our Home Economist has created some exclusive recipes for Mercury featuring a fantastic three course children's dinner, details are below.

You can also ask Helen questions about cooking with your Mercury using our forum.

Ingredients: Focaccia

Method: Focaccia

In a large bowl mix together the flour and salt.
Dissolve the yeast and honey in half of the tepid water.
Make a well in the centre of the flour pour in the yeast mixture and gradually stir through the flour using a spatula.
Slowly add the remaining water until you have a moist dough. (If too much water just add a little more flour).
Turn the dough out onto a floured surface and kneed for 3 or 4 minutes, the dough will look silky.
Place it back in the bowl and cover with a tea towel. Leave to prove for 45 minutes.
After this time the dough will have doubled in size. Punch the air out of it.
Kneed slightly again. You can make one large focaccia or 2 smaller ones by just halving the dough.
On a lined baking tray either roll out the dough or stretch out with your fingers to the shape you want. Drizzle with olive oil and your choice of toppings.
Leave to rise again for 30 minutes then bake in the oven at 220°C / Thermastone hot oven for approximately 15 minutes.

Ingredients: Crunchy Tuna Balls

Ingredients: Potato Wedges

Method: Crunchy Tuna Balls

Crumb the crackers in a bag using a rolling pin.
Drain the tuna in a bowl and add 6 tablespoons of the crushed crackers reserving the rest for the coating.
Chop the parsley and fork through the tuna mix.
Beat one of the eggs along with the juice of the lemon, mayonnaise, Worcestershire sauce, Tabasco, mustard, paprika, salt and pepper.
Pour the wet ingredients into the tuna and mix thoroughly.
Take a handful of the mixture and roll into a ball, repeat using all the tuna. This should make approximately 8.
Beat the other egg, dip each ball into the egg and then roll in the cracker crumbs to coat.
Chill in the fridge for an hour to firm then bake in the oven for 20 - 25 minutes at 200°C/ Thermastone medium oven until golden.
Serve on a bed of leaves with a dipping sauce of your choice if desired.

Method: Potato Wedges

Wash and cut the potatoes into good size wedges. Do not peel.
Par boil them for approx. 6 or 7 minutes.
Warm a baking tray in the oven.
Drain the potatoes and turn onto the tray. Swizzle a little olive oil over them.
Roast at 220°C / Thermastone hot oven, turning regularly for about 15 - 20 minutes.
Serve with a sprinkling of salt and pepper.

Ingredients:

Method: To make the chocolate swirls

Gently melt the chocolate either in the Thermastone warm oven or over a pan of simmering water.
Whisk the egg whites together with a pinch of cream of tartar until they are white and peaky.
Add the sugar and a pinch of salt whisk again until the mixture is smooth and glossy but not over whisked.
Drizzle over the melted chocolate and gently fold through the meringue until marbled.
On a lined baking sheet space tablespoons full of the mixture in craggy blobs, bake at a low temperature 140°C / Thermastone warm oven for 2-3 hours until crisped.

Method: To make the chocolate mousse

Again gently melt the chocolate and stir well until glossy, allow to cool slightly before adding the 2 egg yolks and orange. Mix thoroughly.
Whisk the egg whites until white and peaky, add the sugar and whisk again until glossy.
Carefully fold the whites into the chocolate mixture trying not to loose the air.
Divide the mousse into small glasses and refrigerate for 2 hours.
Serve with a dusting of icing sugar and a chocolate swirl.