Recipes starting with F

    Fajita seasoning for Flank Steak

    Fajita seasoning for Flank Steak

    This is a two part recipe. Firstly the dry herb and spice mix that can be made ahead and kept in a jar ready for use. Then there's the 'fresh' element of garlic, lime and coriander that is added when you have your meat ready to marinade. This recipe will be enough for 2 whole pieces of flank, each one serving 3 or 4 people if used in fajitas.

    Flank steak is often seen on a menu described as a bavette steak. This is not the cut to use if you don't 'do' rare. The flank has long muscle fibres and can be tough if overcooked, it's also very lean and best sliced thinly across the grain for optimum tenderness. Cook it on a very high heat for 2 or 3 minutes a side and then cover with foil and rest for 10 mins. I generally put mine in the oven after it has been turned off, so no heat, just warm surroundings.

    • Complexity: easy

    Flaky Pastry or Rough Puff Pastry

    Flaky Pastry or Rough Puff Pastry

    Here is a recipe for quick flaky pastry also known as rough puff pastry. Freezing the butter before grating helps keep the pastry easier to work and the pastry nice and light. Sausage rolls and cheese straws are my favourite use for this pastry although my Grandma used to make the most amazing apricot pie.

    • Time: 5 minutes and 30 minutes to chill
    • Complexity: medium

    Four Fruit Marmalade

    Four Fruit Marmalade

    Here is a brilliant recipe, particularly if you are short of time for chopping the fruit first - you make it over two short sessions and leave overnight. Makes approx 3kg/6lb.                                                

    Tips and Facts.
    Always scrub the fruit first to remove wax coating.
    Pips hold the pectin for setting the marmalade, so keep as many as possible.                  
    You can freeze the cooked fruit and pips to use at a later stage. 
    Seville orange pith becomes translucent when cooked, sweet oranges remain opaque.
    Peel should disintegrate when cooked, so squeeze it hard to test it.
    For Old English Marmalade replace half the white sugar with brown.                                 
    Cool the cooked marmalade for 5-10 mins before potting which will help keep the fruit distributed rather than sink to the bottom.

    • Time: Two sessions of one hour
    • Complexity: medium

    Fresh Apricot Jam

    Fresh Apricot Jam

    The pretty pink, freckled, French apricots, when they arrive in the early summer are the best for making this jam. Make sure that they are not over ripe and that they are still slightly firm to the touch (not hard and not squashy). The addition of one or two of the kernels also gives a disitinctive almond like flavour to the jam, if you fancy cracking a couple of the stones and putting them in. This recipe will make about 5 x 1lb jars.

    • Time: allow at least an hour
    • Complexity: medium