A fundraising effort that has proved very popular with our visitors is the Haworth Parish Church cookery book. This book was compiled by members of the congregation and friends of Haworth Church and is filled with delicious and varied recipes. As there will be no blog update next week we will share a few of these recipes to keep you occupied until we return at the end of July.
Do you have a problem trying to use up the ends of your bunches of bananas before they go off? Well never fear, Haworth Church Cookbook has the answer with ‘Banana and Raisin Loaf’
Banana Raisin Loaf
(makes a 1 ¾ loaf approximately)
3 oz Margarine
4 oz Caster Sugar (4 rounded tablespoons)
1 Large Egg (beaten)
7 oz Self Raising Flour (7 rounded tablespoons)
¼ level teaspoon Salt
¼ level teaspoon Bicarbonate of Soda
2 Large Ripe Bananas (Mashed)
2 oz Walnuts (chopped)
1 Banana (sliced and brushed with Lemon Juice)
Cream the margarine and sugar together until light and fluffy. Beat in the egg and stir in the sieved ingredients and then the raisins, bananas and walnuts.
Spoon the mixture into a greased, greaseproof paper lined loaf tin. Bake on the middle shelf of a pre-heated moderate oven (350C/Gas Mark 4) for approximately 50-60 minutes. Cool on a wire rack. Decorate with sliced bananas.
Or if you would like to make a more traditional, banana free cake you could try a Yorkshire favourite ‘Sponge Parkin’.
3 cups of Self Raising Flour
1 Cup Sugar
4 oz Margarine
1 level teaspoon Ginger
1 level teaspoon Bicarbonate of Soda
1 large tablespoon Syrup
1 Small cup of Milk
Rub the margarine into all the dry ingredients. Beat the egg, milk and syrup together then mix well until it drops off the spoon. Bake in a low oven (Gas Mark 3) for about an hour.
Or away from cakes and sweets you may want to try this delicious curry recipe from the book:
The Shah’s Aromatic Curry
1kg Chicken Pieces
15 gm Butter
15 ml Oil
2 Cinnamon Sticks
2 Large Onions (chopped)
2 Garlic Cloves (crushed)
2 Bay leaves
1 Knob Root Ginger (peeled and grated)
10 ml Curry Powder
2 ½ ml Ground Cumin
45 ml Flour
500 ml Chicken Stock
2 Cans Chopped Tomatos
10 Ml Lemon Juice
60 gms Sultanas
100ml Single Cream or Buttermilk
1)Brown the chicken pieces in the butter and oil with the cinnamon sticks
2)Transfer to an Oven Proof Dish
3)To the pan of juice with the cinnamon sticks add the onions and garlic, the bay leaves, root ginger, curry powder and cumin. Toss together for a minute over a low heat.
4)Sprinkle in the flour, and stir. Slowly add the stock.
5)Add the tomatoes. Honey, salt, lemon juice and sultanas.
6)Bring to the boil stirring then pour over the chicken.
7)Cover and then cook in the oven at 170 C for about 1 ½ hours until the chicken is tender and the sauce has thickened.
8) Remove the cinnamon sticks and bay leaves, then swirl in the cream and return to a low oven for 5 minutes without boiling.
As you can see from these few ideas, Haworth Church Cookery Book is very varied and provides a wide selection of recipes.
If you would like to obtain a copy of this book, being sold in aid of Haworth Church Restoration Fund, then they are available in Church for £3.99.
If you would like more information regarding any of our fundraising efforts or would like to make contact with us please visit our website www.haworthchurch.co.uk.