White Chocolate Bavarois with Orange Jelly, Cinnamon fumes and Rhubarb Caviar

 

White Chocolate bavarois  Video Link

Ingredients (8 portions)

240ml Crème Anglaise

240ml Double cream (Half whipped)

15g Leaf Gelatine

100g White Chocolate (Melted)

Method

1. Soak the gelatine in cold water.

2. Whilst Anglaise in still warm add Gelatine melt and mix in melted white chocolate.

3. When the mixture is cool and about ready to set, fold in the whipped cream and pour on top of the dariole mould and set completely.

4. To de-mould the bavarois dip the mould in hot water and loosen edges before turning out decorate with cream and fruits.

Gellan Gum Orange Jelly Wrapper Video Link

250ml Orange scented Liquid

2.5g Gellan Gum

5g Maltodextrin

Mix the Maltodextrin and Gellan gun together then using a hand blender mix well into the liquor, put in a pan and cook out until clear, pour onto a plate and cool and put in fridge to set before cutting into shapes.

Rhubarb Caviar   Video Link

300ml Poaching/flavoured liquid

3g Sodium Alginate

20 Castor sugar and flavour

Mix the sugar and Sodium alginate together and slowly add to the poaching liquid on a machine at slow speed continue to mix for 5 minutes, then rest for another 5minutes before using.

Make a Calcium bath by mixing 5g Calcium chloride into 500ml water –

Using a syringe drop droplets of the mixture into the calcium bath mix a little and allow to sit for 3 mins to form balls, before removing and raising in cold water. They are now ready to serve.

Cinnamon Fumes Video Link

Simply add cinnamon flavour water to dry ice to get a cinnamon fog to infuse into the desserts

Chicken Kiev

By Pippa Duval – Nice work

Chicken Kiev

 

Ingredients 4 Portions

 

4 x 175g/6oz chicken breasts

3 garlic cloves, finely chopped

1 lemon, juice only

salt and freshly ground black pepper

1 tbsp. chopped fresh tarragon

230g/8oz butter, slightly softened

2 tbsp. plain flour

1 free-range egg, beaten

10-12 tbsp. fresh breadcrumbs

olive oil

 

Method

 

1. Preheat the oven to 200C/400F/Gas 6.

2. slice a piece out of the centre of the chicken breast to make a pocket using a sharp knife. Place the garlic, lemon juice, salt and freshly ground black pepper, tarragon and butter into a bowl and mix well. Stuff this mixture into the pocket in the chicken breasts.

3. Dredge the chicken breasts in the flour, then dip into the beaten egg, then the breadcrumbs to coat completely, shaking off any excess.

4. Heat the oil in an ovenproof frying pan and fry the chicken breasts on all sides until lightly browned. Transfer to the oven and bake for 18-20 minutes, or until golden-brown and completely cooked through.

5. For the rice, place all the rice ingredients into a bowl and mix well. Pack the rice mixture into four cups or ramekins.

6. To serve, turn the rice out onto serving plates with the chicken Kiev alongside.

Trio of Lemon

Karen Terry and Pam Hill ( Super presentation Girls )

Hot lemon curd soufflés Ingredients Serve 4
For the soufflés: 3 large eggs 2 oz (50 g) caster sugar and 1 level dessertspoon caster sugar grated zest and juice 1 medium lemon (2 tablespoons juice) For the quick-method lemon curd: grated zest and juice 1 small lemon 1 large egg 1½oz (40 g) golden caster sugar 1 oz (25 g) cold unsalted butter, cut into small cubes 1 level teaspoon corn flour a little sifted icing sugar, to serve: Method Pre-heat the oven to gas mark 3, 325°F (170°C). First of all make the lemon curd by lightly whisking the egg in a medium-sized saucepan, then add the rest of the lemon curd ingredients and place the saucepan over a medium heat. Now whisk continuously using a balloon whisk until the mixture thickens; this won't take long about 3 minutes in all. Next, lower the heat to its minimum setting and let the curd gently simmer for 1 further minute, continuing to whisk. After that, remove it from the heat and divide the curd between the bases of the ramekins. (This can all be done well in advance, but cover and leave at room temperature.) When you're ready to make the soufflés, separate the eggs, putting the yolks into a medium-sized bowl and the whites into a spanking-clean larger one. Now, using an electric hand whisk, whisk the whites to the stiff-peak stage, which will take 4-5 minutes, start on a slow speed, gradually increasing to medium and then high. Then add the dessertspoon of caster sugar and whisk on a high speed for 30 seconds more. Next add the zest and lemon juice and the remaining 2 oz (50 g) of sugar to the yolks and mix them together briefly. Now take a tablespoon of the whites and fold them into the yolks to loosen the mixture, and then fold the rest of the whites in using a light cutting and folding movement so as not to lose the precious air. Spoon the mixture into the prepared ramekins, piling it high like a pyramid, then run a finger round the inside rim of each one. Next place them in the oven on the center shelf for 10-12 minutes or until the tops are golden. Then remove dust with sugar and serve quickly.

Lemon and almond polenta cake

 

Ingredients serve 8

 

200g Butter

200g Caster Sugar

200g Ground Almonds

100g Polenta

3 Eggs

4 Lemons

1 Tsp Baking Powder

6 extra tablespoons Caster Sugar

 

Method

 

1. Preheat the oven to about 170c or gas equivalent

2. Grease and line an 8 inch round cake tin

3. In a bowl beat the butter and sugar until light and fluffy

4. Add in the eggs one by one - beat well adding in a small amount of ground almonds if mixture starts to curdle

5. Add in the remaining ground almonds and again beat well

6. Stir in the polenta and baking powder

7. Grate in the zest of one of the lemons and the juice of half a lemon.

8. Mix well and then scrape the mixture into your prepared tin. Bake on the middle shelf of the oven for between 45 minutes to an hour - check to make sure a skewer comes out clean when inserted into the cake.

9. While the cake is cooking, grate the rind off two lemons and extract the juice from the remaining three and a half lemons.

10. Place the rind and the juice in a small saucepan with the 6 tablespoons of sugar.

11. Stir to combine and then heat over a gentle heat until the sugar has dissolved

12. When the cake is cooked, remove it from the oven and prick all over with a skewer - immediately pour the lemon syrup over the cake and let it soak it. It will seem like there is a lot, but it will all soak in!!

13. Leave to cool in the tin, then remove and wrap in foil until needed. This cake will keep ok for a few days - but surprisingly will freeze very well even with the syrup in it - and is divine warmed up in the microwave for a few seconds...

Roast Chicken Dinner with real Gravy

Dish by Harry Dunne

(excellent job Harry)

Roast Chicken

Ingredients - 4 portions

1 Chicken (1¼ - 1½ Kg)

50g Dripping, Butter or Margarine

Seasoning

Method

1. Season the chicken inside and out with Salt and Pepper.

2. Place on its side in a roasting tin.

3. Cover with Dripping, Butter or Margarine.

4. Place in a hot oven ( 200٥C ) approx 20-25 minutes.

5. Turn on to the other leg.

6. Cook for another 20-25 minutes.

7. Baste frequently.

8. To test if cooked pierce with a fork between the

Drumstick and Thigh and hold over a plate. The juice

issueing from the chicken should not show any signs

of blood.

Roast Gravy

1. Place the roasting tray on the stove over a gently heat to allow the sediment to settle.

2. Carefully strain off the fat, leaving the sediment in the tray.

3. Return to the stove and brown carefully, Swill (Deglace) with a good brown stock.

4. Allow to simmer for a few minutes.

5. Correct the seasoning and colour. Then strain and skim.

In some establishments the gravy served the stuffed joints and also pork and veal is slightly thickened with diluted corn flour, fécule or arrowroot.

Seared cod with chowder sauce

Ingredients 10 portions Preparation time 1hr cooking 30 minutes

100g of butter  

5 small shallots, finely chopped

4 tbsp. vegetable oil

400ml white wine

4 large waxy potato , cut into small chunks

400g clams

chives , finely chopped

200g lardons or 2 smoked streaky bacon rashers, finely sliced

400g sweet corn 200ml double cream

10 x 150g thick-cut cod fillets

 

Method

1. Melt the butter in a pan. Cook the shallot and lardons or bacon for about 5 mins until softened. Add the wine, potato and 50ml water. Cover, then cook for 10 mins, stirring often, until nearly softened. Tip in the clams, cover, then cook for 5 mins until they have opened - discard any that don't. Stir through the sweet corn and cream, and keep warm.
2. Heat a non-stick frying pan until smoking. Add the oil, swirl it around, then put the fillets in, skin-side down. Season, then cook for 3-5 mins until the skin is crisp. Carefully turn over, then cook for 2 mins more until just cooked through. Spoon the creamy potato mixture into shallow bowls. Place a cod fillet in each and sprinkle with chives.

Pork Wellington

Ingredients 4 portions – 1hour prep time and 40 minutes cooking

500g button mushrooms , stalks removed and finely chopped

 Olive Oil

1 sprig thyme, leaves stripped off

600g Pork fillet

1 tbsp. English mustard

500g pack all-butter puff pastry

3 slices Parma ham

1 egg yolk , beaten

Crepes

50g plain flour

½ egg

125ml milk

1 tbsp. chopped mixed herbs , such as chervil, chives and tarragon

½ tbsp. melted butter

Method

To make the crêpes, whizz the flour, egg and milk with a pinch of salt in a blender or processor until smooth. Pour into a jug and stir in the herbs and some seasoning. Leave to rest.

Fry the mushrooms in a little oil until they give up all their moisture and it has evaporated, leaving you with a thick paste. Add the thyme leaves and some seasoning and keep cooking for a few minutes. Cool.

Stir the melted butter into the crêpe batter, heat a 15cm crêpe pan and oil it lightly. Pour in enough batter to make a thin layer on the base of the pan, cook until the top surface sets and then turn over and cook briefly. Remove and repeat with the rest of the batter. This will make a couple more than you need so choose the thinnest ones for the recipe.

Sear the pork all over in a little oil in a very hot pan. Brush with the mustard, season and allow to cool.

Lay a large sheet of cling film on a kitchen surface and put two crêpes down on it, overlapping a little. Lay over the Parma ham. Spread the mushroom mixture over the ham and put the beef in the centre. Roll the cling film up, taking the crêpe with it, to wrap the pork completely into a nice neat log. Chill for 1 hour.

Heat the oven to 200C/fan 180C/gas 4. Roll out the pastry, remove the cling film and wrap the pork in the pastry like a parcel, with the ends tucked under. Trim to keep it nice and neat. Brush with egg, score with shallow lines across the top and chill for 20 minutes.

Cook for 40 minutes. The best way to test if the meat is done to your liking is to neatly and carefully stick a skewer into the pork, count to three and then test it against your inner wrist. If it is cold the beef will be raw, if it is warm then the beef will be rare and if it's hot, it'll be cooked through. Leave to rest for 10 minutes before carving.

Simple Vanilla Pannacotta

Ingredients Serves 8

For the Pannacotta

6 gelatine leaves

500ml milk

500ml double cream

2 vanilla pods, split lengthways,

seeds scraped out

25g/1oz sugar

 

For the sauce

 

175g/6oz sugar

75ml/2fl oz water

350g/12oz raspberries

 

To serve

4 sprigs fresh mint

Fresh Raspberries

 

Preparation method

1. For the panna cotta, soak the gelatine leaves in a little cold water until soft.

2. Place the milk, cream, vanilla pod and seeds and sugar into a pan and bring to a simmer. Remove the vanilla pod and discard.

3. Squeeze the water out of the gelatine leaves, then add to the pan and take off the heat. Stir until the gelatine has dissolved.

4. Divide the mixture among 4 Dariole Moulds and leave to cool. Place into the fridge for at least 2 hours, until set.

5. For the sauce, place the sugar, water and frozen Raspberries into a pan and bring to the boil. Reduce the heat and simmer until the sugar has dissolved and sauce thickens.

6. Take the pan off the heat and using a hand blender, blend the sauce until smooth. Pass the sauce through a sieve into a bowl and stir in the fresh raspberries.

7. To serve, turn each panna cotta out onto a serving plate. Spoon on the sauce and garnish with a sprig of mint.