Archive for November, 2013

Chocolate Cardamom Tart (Fiona Cairns)

November 28, 2013

Chocolate Cardamom Tart (Fiona Cairns)

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Rhubarb Fool with Pistachio Biscuits (Dean Edwards)

November 28, 2013

Rhubarb Fool with Pistachio Biscuits (Dean Edwards)

Spiced Apple and Squash Soup

November 28, 2013

Spiced Apple and Squash Soup

Fish Pie (Aldo Zilli)

November 28, 2013

Fish Pie (aldo Zilli)

Apple and Honey tea loaf

November 28, 2013

Apple and Honey tea loaf

Perfect Pecan Pie (Felicity Cloake)

November 27, 2013

(Makes 1 x 23cm pie)

For the pastry
190g plain flour
¼tsp salt
75g cream cheese
110g butter, chilled
1.5tbsp very cold water
1.5tsp cider vinegar

For the filling
125g pecans
100g dark muscovado sugar
100g maple syrup
85g butter
200ml single cream
2tbsp cornflour
2tbsp bourbon
2 egg yolks
¼tsp salt

To make the pastry, mix the flour with the salt. Add the cream cheese and rub in, or pulse briefly in the food processor to combine, then cut the butter into 2cm chunks and rub in or pulse until it’s the size of a garden pea. Stir in the water and vinegar and pulse or rub in until the butter is the size of small petits pois.

Tip into a bag and knead until it comes together into a dough and feels slightly elastic. Form into a disc and chill for 45 minutes or up to 12 hours.

Grease a 23cm loose-based tart tin and roll out the pastry on a lightly floured surface to about 5mm thick. Use to line the tin, then chill for 30 minutes.

Meanwhile, heat the oven to 180C. Tip the pecans on to a lined baking tray and bake for about 6 minutes until toasted. Allow to cool slightly, then roughly crush half of them.

Prick the pastry base several times with a fork, line with foil and fill with baking beans, rice or dried pulses. Bake for 15 minutes, then remove the foil and beans and bake for another 6 minutes until golden.

Meanwhile, put the sugar, syrup, butter and cream into a heatproof bowl set over a pan of simmering water and stir together until it melts. Sprinkle over the cornflour and whisk until it thickens into a smooth, silky mixture. Take off the heat and stir in the bourbon, egg yolks and salt, followed by the crushed pecans.

Tip into the pie crust and arrange the remaining pecans on top. Bake for about 25 minutes until set on top. Allow to cool before serving.

Black Forest Gateau (Jamie Oliver)

November 12, 2013

Black Forest Gateau (Jamie Oliver)

Strawberry Shortcakes (Jamie Oliver)

November 12, 2013

Strawberry Shortcakes (Jamie Oliver)

Pork with Summer Veg (Matt Tebbutt)

November 12, 2013

Pork with Summer Veg (Matt Tebbutt)

Perfect Lancashire Hotpot (Felicity Cloake)

November 12, 2013

(Serves 4)
4–6 best-end or middle-neck lamb or mutton cutlets
400g diced lamb or mutton neck fillet or shoulder
Flour, sugar, salt and pepper, to dust
3 largeish floury potatoes, such as maris piper
2 sprigs of thyme, leaves picked
1 bay leaf
2 onions, sliced
500ml lamb stock
20g butter, melted, plus extra to grease

Preheat the oven to 170C. Dust the meat lightly with flour and sprinkle with a pinch of sugar, salt and pepper. Peel the potatoes and slice them thinly.

Butter a high-sided casserole dish and arrange about a third of the potatoes in the bottom. Season them and sprinkle with a little thyme. Top with the meat and bay leaf and season in the same way, followed by the onions, seasoned in the same way.

Arrange the remaining potato slices on top of the onions like overlapping fish scales, and season these with salt and pepper. Pour enough stock over the potatoes to just come up to the base of the topping (take a piece off to see this better), then brush them with melted butter.

Cover and bake for two hours (two and a half hours for mutton), then uncover and bake for another 30 minutes, until the potatoes are golden and crisp. Serve with pickled red cabbage.