A transitional dish that works well for those late Summer evenings and Autumn lunches. Suitable for vegetarians but those omnivores among us won't notice the lack of meat.
Serves 4
Oven Temperature 180°C
Ingredients
250g field mushrooms
400g turnips, peeled and cut into a rough 2.5 cm dice
75g butter
100ml white wine (optional)
1 clove garlic, peeled and crushed
1tbsp light soy sauce
½ tsp powdered wasabi (optional)
8 sheets of brick or filo pastry
40g melted butter
salt & pepper
Method
Put the turnips in a pan together with the wine and 25g of butter, top up with water to cover the turnips.
Heat the pan to boiling point and then reduce the heat to a gentle simmer. Cook until soft. Remove the turnips from the pan, reserving the liquid, and set aside to cool.
Return the pan to the heat and boil the remaining liquid until only a teaspoon of wine & water together with the butter remain.
Chop the mushrooms into a ½ cm dice. Heat a frying pan until hot, add 50g of butter together with the mushrooms and a pinch of salt. Fry until the mushrooms are golden, turn off the heat and add the garlic stirring gently.
Place the cooled turnips in a blender together with the reserved juice and puree the mixture until smooth, add the wasabi (if using) and the soy sauce. Place the turnip mixture together with the mushrooms in a bowl and gently stir them together. Season to taste with salt & pepper. Set aside in the fridge to chill.
Take a sheet of pastry and, using a pastry brush, cover with a thin coating of the melted butter, repeat with a second sheet and lay this on top of the first. Then either push the middle of the 2 sheets of pastry into a deep muffin tin, or lay flat on a baking tray, spoon ¼ of the turnip & mushroom mixture into the middle of the pastry. Gather up the outer edge of the pastry and twist it so that it creates a ball of filling in the bottom with a frilly pastry top - as the butter cools & sets it will hold the shape.
Repeat this process with the remaining sheets of pastry and the filling. Allow the melted butter to cool before putting the parcels on to a baking sheet, then place in the oven for 25 minutes or until the pastry top is a dark golden colour.
Serve hot.
Tuesday, January 10, 2012
Thursday, September 1, 2011
Chocolate & Orange Tart
Serves 8 – 12
Ingredients
1 packet ready rolled puff pastry
500ml orange juice
125g sugar
25cl crème fraiche
25cl single gream
100g milk chocolate
100g dark chocolate ideally 70% cocoa solids
25g butter
Method
Grease and line a 25cm flan dish. Put the pastry in it and bake blind ( prick the base with a fork, line with greaseproof paper and cover with baking beans, rice or coins will work if you have no baking beans) in a cool oven (i.e 150°C) for 1 hour, removing the baking beans after 40 minutes.
The pastry is cooked when golden. Set aside and allow to cool.
Add the sugar to the orange juice in a pan, heat gently until dissolved, then bring to the boil and reduce until only 5cl remain and the consistency is syrupy.
Add the cream and crème fraiche to the syrup and warm to about 70°C. Remove from the heat.
Break up the chocolates into small bits, add to the cream mixture and stir gently, the latent heat should melt the chocolate without it becoming grainy. When a smooth mixture has been achieved, add the butter and stir gently again until smooth.
Pour into the pastry case and carefully put in the fridge to set for 4 hours. Remove from the fridge about 20 minutes before serving.
Friday, August 12, 2011
Peaches with Vanilla in Rosé Wine
This is a great summer dessert and by using white peaches the colour contrast on the plate is really appealing. We use the local Anjou Cabenet wine, which is Demi-Sec, but any Rosé wine will work. You can prepare this a day in advance, leaving it to chill in the fridge.
Serves 4
Ingredients
4 large ripe peaches, preferably white
1 bottle rosé wine
100g sugar
100ml water
water for boiling
ice cold water
1 vanilla pod
Method
Start by removing the skins from the peaches by using the following method:
Boil a large pan of water, remove from the heat, then gently put the peaches into it.
Remove the peaches in the order you put them in, immediately after you have added the last one, plunge them straight into a large bowl of ice cold water.
Take a sharp knife and cut through the flesh down to the stone, following a line all the way round so you end up with the peach in 2 halves.
Gently twist the halves, so that the peach splits in half (if for any reason you are unable to do this make another cut so you end up with quarters). Carefully remove the stone. Peel the skin from the flesh, this should come off easily having blanched them.
Put the halves or quarters in a fresh bowl and cover with the wine.
Meanwhile put the water, vanilla and sugar into a pan and heat. Bring to the boil. Once boiling, remove from the heat and allow to cool before pouring the vanilla sugar syrup over the peaches and cover with cling film, allow to cool before putting in the fridge for at least 4 hours.
Serve cold with crème fraiche or vanilla ice cream.
Serves 4
Ingredients
4 large ripe peaches, preferably white
1 bottle rosé wine
100g sugar
100ml water
water for boiling
ice cold water
1 vanilla pod
Method
Start by removing the skins from the peaches by using the following method:
Boil a large pan of water, remove from the heat, then gently put the peaches into it.
Remove the peaches in the order you put them in, immediately after you have added the last one, plunge them straight into a large bowl of ice cold water.
Take a sharp knife and cut through the flesh down to the stone, following a line all the way round so you end up with the peach in 2 halves.
Gently twist the halves, so that the peach splits in half (if for any reason you are unable to do this make another cut so you end up with quarters). Carefully remove the stone. Peel the skin from the flesh, this should come off easily having blanched them.
Put the halves or quarters in a fresh bowl and cover with the wine.
Meanwhile put the water, vanilla and sugar into a pan and heat. Bring to the boil. Once boiling, remove from the heat and allow to cool before pouring the vanilla sugar syrup over the peaches and cover with cling film, allow to cool before putting in the fridge for at least 4 hours.
Serve cold with crème fraiche or vanilla ice cream.
Wednesday, July 13, 2011
Spinach Roulade With Goat's Cheese & Bacon
Serves 8 as a starter or 4 with a light salad for lunch. If you don't like Goats Cheese then use a cream cheese in it's place.
Oven Temp. 190°C
Ingredients
500g fresh washed spinach (or 250g frozen spinach which has been defrosted)
3 egg yolks
5 egg whites
3 tbsp flour
75g goats cheese
2tbsp crème fraiche
100g smoked bacon lardons
100g chopped walnuts
pinch freshly grated nutmeg
salt & pepper
Method
Plunge the fresh spinach in boiling water for 30 seconds and then drain. Allow to cool. Squeeze as much liquid out of the spinach as you can and place in a food processor. If using frozen then just squeeze as much liquid out as possible before putting in the processor.
Add the egg yolks, flour & 1 tablespoon of the crème fraiche. Pulse until well mixed. Add the nutmeg and season with the salt & pepper - it is a good idea to add more s&p than you think as it will dissipate during cooking.
Line a shallow baking tin with grease proof paper and cover with a little oil.
Whisk the egg whites to just beyond soft peak, then using a metal spoon or spatula, gently fold the egg whites into the spinach mixture. Pour into the lined baking tin and bake in the oven for 15 minutes or until firm to the touch.
Meanwhile fry the bacon lardons until golden. Then blend the goats cheese and remaining tablespoon of crème fraiche until smooth. Stir in the lardons and walnuts, season to taste with s&p.
Remove the spinach from the oven, allow to cool slightly, then turn out on to another sheet of greaseproof paper.
Remove the greaseproof paper used for baking and spread the goats cheese mixture over the top, ensuring an even coating all over including the edges.
Take one of the narrow ends of the greaseproof paper and lift, pulling it gently towards the other end, the roulade will start to roll up in a spiral. Continue with this process until you have rolled all the roulade up. It is a good idea not to roll too tightly as the filling tends to squeeze out if you do, but it should be tight enough so that there are no gaps between filling and spinach.
Place in the fridge and allow to set for at least a couple of hours before serving.
To serve, cut into slices about 3 cm wide.
Oven Temp. 190°C
Ingredients
500g fresh washed spinach (or 250g frozen spinach which has been defrosted)
3 egg yolks
5 egg whites
3 tbsp flour
75g goats cheese
2tbsp crème fraiche
100g smoked bacon lardons
100g chopped walnuts
pinch freshly grated nutmeg
salt & pepper
Method
Plunge the fresh spinach in boiling water for 30 seconds and then drain. Allow to cool. Squeeze as much liquid out of the spinach as you can and place in a food processor. If using frozen then just squeeze as much liquid out as possible before putting in the processor.
Add the egg yolks, flour & 1 tablespoon of the crème fraiche. Pulse until well mixed. Add the nutmeg and season with the salt & pepper - it is a good idea to add more s&p than you think as it will dissipate during cooking.
Line a shallow baking tin with grease proof paper and cover with a little oil.
Whisk the egg whites to just beyond soft peak, then using a metal spoon or spatula, gently fold the egg whites into the spinach mixture. Pour into the lined baking tin and bake in the oven for 15 minutes or until firm to the touch.
Meanwhile fry the bacon lardons until golden. Then blend the goats cheese and remaining tablespoon of crème fraiche until smooth. Stir in the lardons and walnuts, season to taste with s&p.
Remove the spinach from the oven, allow to cool slightly, then turn out on to another sheet of greaseproof paper.
Remove the greaseproof paper used for baking and spread the goats cheese mixture over the top, ensuring an even coating all over including the edges.
Take one of the narrow ends of the greaseproof paper and lift, pulling it gently towards the other end, the roulade will start to roll up in a spiral. Continue with this process until you have rolled all the roulade up. It is a good idea not to roll too tightly as the filling tends to squeeze out if you do, but it should be tight enough so that there are no gaps between filling and spinach.
Place in the fridge and allow to set for at least a couple of hours before serving.
To serve, cut into slices about 3 cm wide.
Friday, June 3, 2011
Elderflower Mousse
This is a light delicate Mousse with a subtle and fresh flavour, everything you want from a dessert in Spring. We use our own Elderflower Cordial, but pre-made can also be used without detriment. Because of the delicacy of the flavour, any accompaniments need to be chosen carefully, dark chocolate is good (in fact we encase the mousse in a thin layer of dark chocolate). The perfect wine to go with this is a Chenin Blanc Demi-Sec, we use Domaine des Terres Blanches Blet Tendre.
Serves 6
Ingredients
120g sugar
28ml water
2 egg whites
200ml elderflower cordial
2 gelatin leaves
200ml whipping cream
Method
The first stage is to create an Italian meringue, which is not as difficult as it seems. The crucial element is to get the syrup temperature to the right level ie. 121°C.
Add the sugar to the water in a pan and gently heat to dissolve the sugar. Once this has happened increase the heat to bring the syrup to the boil.
Meanwhile whisk the egg whites in a clean bowl to form stiff peaks.
When the temperature in the sugar syrup reaches [b]121°C[/b], remove the pan from the heat and pour in a steady stream into the egg whites, whisking all the time. Continue to whisk until the meringue reaches room temperature.
Stage 2 is the assembly of the mousse.
Firstly soak the gelatin leaves in cold water for about 5 minutes.
Whip the cream until a ribbon consistency is achieved.
Pour the elderflower cordial into a pan and add the gelatin. Warm very gently until the gelatin has dissolved. Remove from the heat.
Pour the cordial and gelatin mixture into the Italian meringue and mix gently with a balloon whisk until smooth.
Using either a metal spoon or plastic spatula, fold the cream into the meringue mixture. When all is incorporated, spoon or pipe into serving dishes and refrigerate for 4 hours until set.
Serve cold
Serves 6
Ingredients
120g sugar
28ml water
2 egg whites
200ml elderflower cordial
2 gelatin leaves
200ml whipping cream
Method
The first stage is to create an Italian meringue, which is not as difficult as it seems. The crucial element is to get the syrup temperature to the right level ie. 121°C.
Add the sugar to the water in a pan and gently heat to dissolve the sugar. Once this has happened increase the heat to bring the syrup to the boil.
Meanwhile whisk the egg whites in a clean bowl to form stiff peaks.
When the temperature in the sugar syrup reaches [b]121°C[/b], remove the pan from the heat and pour in a steady stream into the egg whites, whisking all the time. Continue to whisk until the meringue reaches room temperature.
Stage 2 is the assembly of the mousse.
Firstly soak the gelatin leaves in cold water for about 5 minutes.
Whip the cream until a ribbon consistency is achieved.
Pour the elderflower cordial into a pan and add the gelatin. Warm very gently until the gelatin has dissolved. Remove from the heat.
Pour the cordial and gelatin mixture into the Italian meringue and mix gently with a balloon whisk until smooth.
Using either a metal spoon or plastic spatula, fold the cream into the meringue mixture. When all is incorporated, spoon or pipe into serving dishes and refrigerate for 4 hours until set.
Serve cold
Wednesday, May 4, 2011
7 Hour Pork
As the name suggests this is a slow method of cooking a tough meat. The cooking temperature of 90°C ensures that the meat remains moist. It works just as well for beef and venison, just use red wine instead of the cider. For presentation try to use a single joint, but large chunks will also be just as good. Do remember that you need to start preparation the day before and of course start cooking early enough in the day so that you can get the full 7 hours cooking time in before serving.
Serves 4
Ingredients
1kg pork shoulder
3 onions
3 carrots
2 bay leaves
6 cloves Garlic
3 sprigs fresh thyme
1ltr dry cider or apple juice
1tbsp olive oil
salt & pepper
Method
Day 1
Peel and roughly chop the onions, carrots and garlic, place in a large casserole. Add the pork, bay leaves and thyme and then pour in the cider or apple juice.
Leave to marinate overnight.
Day 2
Remove the meat and dry it off. Heat the oil in a pan and sear the meat all over so that it becomes golden brown.
Put the meat back in the casserole, cover with a lid and put in the oven at 90°C.
Leave for 7 hours.
Test the meat, it should be soft and yield to the touch, if not put back in the oven for a further hour. When cooked, remove the meat from the casserole and keep warm.
Remove the stalks of thyme (the leaves should have come off in the sauce) and the bay leaves. Puree the marinade until smooth, adjust the seasoning with salt and pepper and if a little sweet add either a small amount of lemon juice or vinegar.
Carve the meat and cover with the puree to serve.
Serves 4
Ingredients
1kg pork shoulder
3 onions
3 carrots
2 bay leaves
6 cloves Garlic
3 sprigs fresh thyme
1ltr dry cider or apple juice
1tbsp olive oil
salt & pepper
Method
Day 1
Peel and roughly chop the onions, carrots and garlic, place in a large casserole. Add the pork, bay leaves and thyme and then pour in the cider or apple juice.
Leave to marinate overnight.
Day 2
Remove the meat and dry it off. Heat the oil in a pan and sear the meat all over so that it becomes golden brown.
Put the meat back in the casserole, cover with a lid and put in the oven at 90°C.
Leave for 7 hours.
Test the meat, it should be soft and yield to the touch, if not put back in the oven for a further hour. When cooked, remove the meat from the casserole and keep warm.
Remove the stalks of thyme (the leaves should have come off in the sauce) and the bay leaves. Puree the marinade until smooth, adjust the seasoning with salt and pepper and if a little sweet add either a small amount of lemon juice or vinegar.
Carve the meat and cover with the puree to serve.
Thursday, April 7, 2011
Creme Brulée
This is a version of the classic dish which we have found to be foolproof, if such a thing exists! The resulting dish is rich, creamy and smooth, even though it uses only single cream, which is a real bonus for us as we cannot buy fresh double cream!
Serves 4
Oven Temp. 150°C
Ingredients
4 egg yolks
80g caster sugar
140ml milk
350ml single cream
1 vanilla pod
caster sugar to provide the crust
Method
Whisk the egg yolks and caster sugar until smooth.
Split the vanilla pod lengthways and scrape out the seeds, add the seeds to the egg & sugar mixture, then add the milk and cream and combine with a whisk until smooth.
Put into the fridge for at least 2 hours.
Remove from the fridge and divide the liquid, pouring it through a sieve to remove any lumps, between 4 ramekins/brulée dishes.
Place the ramekins into a large roasting tin and create a Bain Marie, by pouring in boiling water into the roasting tin, to a level halfway up the sides of the ramekins.
Carefully put the bain marie into the oven and cook for 1 hour or until the crème is just set.
Remove from the oven and allow to cool in the fridge.
Just before serving lightly coat the top of the crème with the additional sugar, then using a blow torch, if you have one or a very hot grill if you don’t, melt the sugar until a golden brown caramel forms. You need to take care at this point as it is very easy to burn the sugar, which leaves a very bitter taste.
To get a thicker crust repeat the sugar coating and melting process.
Serve cold.
Serves 4
Oven Temp. 150°C
Ingredients
4 egg yolks
80g caster sugar
140ml milk
350ml single cream
1 vanilla pod
caster sugar to provide the crust
Method
Whisk the egg yolks and caster sugar until smooth.
Split the vanilla pod lengthways and scrape out the seeds, add the seeds to the egg & sugar mixture, then add the milk and cream and combine with a whisk until smooth.
Put into the fridge for at least 2 hours.
Remove from the fridge and divide the liquid, pouring it through a sieve to remove any lumps, between 4 ramekins/brulée dishes.
Place the ramekins into a large roasting tin and create a Bain Marie, by pouring in boiling water into the roasting tin, to a level halfway up the sides of the ramekins.
Carefully put the bain marie into the oven and cook for 1 hour or until the crème is just set.
Remove from the oven and allow to cool in the fridge.
Just before serving lightly coat the top of the crème with the additional sugar, then using a blow torch, if you have one or a very hot grill if you don’t, melt the sugar until a golden brown caramel forms. You need to take care at this point as it is very easy to burn the sugar, which leaves a very bitter taste.
To get a thicker crust repeat the sugar coating and melting process.
Serve cold.
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