Sam's Menu
Sam Hughes' dishes included Spanish mojo chicken and chocolate cheesecake:
Spanish Mojo Chicken Wrapped in Serrano Ham, Roasted Mediterranean Vegetables
Ingredients (for the Mojo sauce)
1 tsp cumin seeds
3 garlic cloves, peeled
1 red chilli, stemmed
¼tsp salt
2 tbsp cup olive oil
22.5ml/1½tbsp fresh-squeezed orange juice
22.5ml/1½tbsp fresh-squeezed lime juice
In a heavy medium-size skillet over a medium-high heat, toast the cumin seeds until fragrant (slightly darker in colour), about 2 minutes. Transfer the seeds, garlic, chilli and salt into food processor (preferably a mini) and grind into a coarse paste. Place into a medium bowl. Heat the olive oil in the same skillet until very hot and pour over the paste. Stir to blend. Let stand for 15 minutes. Whisk in the orange juice and lime juice. Pour the marinade into a rectangular or oval gratin dish and cool.
Ingredients (for the chicken)
5 Chicken breasts
Mojo sauce
15 slices serrano ham
Preheat the oven to 180C/350F/Gas 4.
Using a sharp knife make pockets in each of the chicken breasts. Fill the pocket with the Mojo sauce. Wrap each chicken breast in three slices of the Serrano ham to stop the mojo sauce from spilling during cooking.
Place the chicken in an oven proof dish and cook for 25 minutes or until the chicken is cooked.
Ingredients (for the roasted Mediterranean vegetables)
4 large courgettes
3 aubergines
3 large Spanish onions
4 red bell peppers
Olive oil
Salt and pepper to season
Cut the courgette, aubergines and onions into large chunks and place on an oven proof, non-stick tray. Drizzle with olive oil and season with salt and pepper. Cut the red peppers into half and remove the stalk and the seeds. Place on the tray with the other vegetables. Cook for 30mins or until the vegetables are tender and browned.
Recipe for Spanish Mojo Chicken taken from the BBC's Masterchef Series. Visit www.bbc.co.uk/food for more recipes.
Homemade Chocolate Cheesecake Surprise
Ingredients (for the flan base)
4oz digestive biscuits
20z butter
1 level tsp caster sugar
For the filling
¼ pint double cream
60z condensed milk
2 lemons, grated
Preheat oven to 310F.
Crush the digestive biscuits using a rolling pin and place in a bowl. Add the caster sugar to the mix. Melt the butter and add to the biscuits and the sugar. Mix the ingredients and press them into a flan dish. Bake for eight minutes and leave to cool completely.
For the filling, mix the condensed milk and the double cream together. Add the finely grated lemon peel and pour into the flan base. Chill until set.
To decorate slice the lemon and arrange on top of the flan.
Recipe from Hamlyn All Colour Cook Book by Mary Berry et al. Published by Hamlyn (Octopus Publishing Group).
Channel 4 is not responsible for the content of third party sites.
Ingredients (for the Mojo sauce)
1 tsp cumin seeds
3 garlic cloves, peeled
1 red chilli, stemmed
¼tsp salt
2 tbsp cup olive oil
22.5ml/1½tbsp fresh-squeezed orange juice
22.5ml/1½tbsp fresh-squeezed lime juice
In a heavy medium-size skillet over a medium-high heat, toast the cumin seeds until fragrant (slightly darker in colour), about 2 minutes. Transfer the seeds, garlic, chilli and salt into food processor (preferably a mini) and grind into a coarse paste. Place into a medium bowl. Heat the olive oil in the same skillet until very hot and pour over the paste. Stir to blend. Let stand for 15 minutes. Whisk in the orange juice and lime juice. Pour the marinade into a rectangular or oval gratin dish and cool.
Ingredients (for the chicken)
5 Chicken breasts
Mojo sauce
15 slices serrano ham
Preheat the oven to 180C/350F/Gas 4.
Using a sharp knife make pockets in each of the chicken breasts. Fill the pocket with the Mojo sauce. Wrap each chicken breast in three slices of the Serrano ham to stop the mojo sauce from spilling during cooking.
Place the chicken in an oven proof dish and cook for 25 minutes or until the chicken is cooked.
Ingredients (for the roasted Mediterranean vegetables)
4 large courgettes
3 aubergines
3 large Spanish onions
4 red bell peppers
Olive oil
Salt and pepper to season
Cut the courgette, aubergines and onions into large chunks and place on an oven proof, non-stick tray. Drizzle with olive oil and season with salt and pepper. Cut the red peppers into half and remove the stalk and the seeds. Place on the tray with the other vegetables. Cook for 30mins or until the vegetables are tender and browned.
Recipe for Spanish Mojo Chicken taken from the BBC's Masterchef Series. Visit www.bbc.co.uk/food for more recipes.
Homemade Chocolate Cheesecake Surprise
Ingredients (for the flan base)
4oz digestive biscuits
20z butter
1 level tsp caster sugar
For the filling
¼ pint double cream
60z condensed milk
2 lemons, grated
Preheat oven to 310F.
Crush the digestive biscuits using a rolling pin and place in a bowl. Add the caster sugar to the mix. Melt the butter and add to the biscuits and the sugar. Mix the ingredients and press them into a flan dish. Bake for eight minutes and leave to cool completely.
For the filling, mix the condensed milk and the double cream together. Add the finely grated lemon peel and pour into the flan base. Chill until set.
To decorate slice the lemon and arrange on top of the flan.
Recipe from Hamlyn All Colour Cook Book by Mary Berry et al. Published by Hamlyn (Octopus Publishing Group).
Channel 4 is not responsible for the content of third party sites.