Archive for the ‘Brandy’ Category

Ginger and honey Glazed Ham (Good Housekeeping)

September 30, 2013

Ginger and honey Glazed Ham (Good Housekeeping)


Perfect Christmas Pudding

September 26, 2013

Perfect Christmas Pudding

Coffee Mascarpone and Banana Trifles

September 13, 2013

Coffee Mascarpone and Banana Trfiles

Steak Medallions Mushroom Sauce and Spring Greens (Jamie Oliver)

September 11, 2013

Steak Medallions Mushroom Sauce and Spring Greens (Jamie Oliver)

The Ultimate Gravy (Good Housekeeping)

September 6, 2013

The Ultimate Gravy (Good Housekeeping)

Chocolate Custard Mousse Cake (Dan Lepard)

February 12, 2013

Serves 8-10

First, make a batch of baked chocolate sponge
4 medium eggs
200g caster sugar
25g cocoa powder
250ml double cream
175g unsalted butter, cubed
350g dark chocolate, chopped
25ml brandy, plus extra for the sponge
1 tbsp vanilla extract
Cocoa powder, to finish

1 Line the sides of a 20-25cm round springform cake tin with non-stick paper, cut a disc of chocolate sponge to cover the base and put inside. Sprinkle some extra brandy on the sponge.

2 For the mousse, separate the eggs and whisk the yolks with 100g caster sugar, the cocoa and double cream in a saucepan. Then heat until the mixture thickens and coats the back of a spoon, but without it boiling.

3 Remove the pan from the heat, add the chopped-up butter and chocolate, and stir until melted. Then add the brandy and vanilla. Stir again, then leave until just barely warm.

4 Meanwhile, heat the egg whites gently with 100g sugar until it just dissolves and the mixture is hot. Pour into a bowl, leave until warm and beat to a soft meringue using an electric whisk.

5 Fold the meringue through the chocolate evenly, spoon this into the tin and leave to set in the fridge for 6-8 hours – ideally overnight. To serve, remove the tin and paper, dust with cocoa and cut with a warm knife.

Beef Stroganoff Fluffy Rice Red Onion and Parsley Pickle (Jamie Oliver)

February 7, 2013

Beef Stroganoff Fluffy Rice Red Onion and Parsley Pickle (Jamie Oliver)

Classic Christmas Cake (Mary Berry)

January 21, 2013

For the cake
raisins 175g
glacé cherries 350g, halved, rinsed, thoroughly dried and quartered
currants 500g
sultanas 350g
brandy 150ml, plus extra for feeding
zest of 2 oranges finely grated
butter 250g, softened
light muscovado sugar 250g
eggs 4
black treacle 1 tbsp
blanched almonds 75g, chopped
self-raising flour 75g
plain flour 175g
mixed ground spice 1½ tsp

To finish and decorate
apricot jam 3 tbsp, sieved and warmed
icing sugar to dust
almond paste 675g
royal icing 1 recipe quantity, below

For the royal icing to cover a 23cm cake
egg whites 3
icing sugar 675g, sifted
lemon juice 3 tsp
glycerine 1½ tsp

Put all the dried fruit in a container, pour over the brandy and stir in the orange zest. Cover with a lid and leave to soak for three days, stirring daily.

Grease and line a 23cm deep round tin with a double layer of greased greaseproof paper. Preheat the oven to 140C/gas mark 1.

Measure the butter, sugar, eggs, treacle and almonds into a very large bowl and beat well. Add the flours and ground spice and mix thoroughly until blended. Stir in the soaked fruit. Spoon into the prepared cake tin and level the surface.

Bake in the centre of the preheated oven for about 4-4½ hours or until the cake feels firm to the touch and is a rich golden brown. Check after 2 hours, and if the cake is a perfect colour, cover with foil. A skewer inserted into the centre of the cake should come out clean. Leave the cake to cool in the tin.

When cool, pierce the cake at intervals with a fine skewer and feed with a little extra brandy. Wrap the completely cold cake in a double layer of greaseproof paper and again in foil and store in a cool place for up to 3 months, feeding at intervals with more brandy. (Don’t remove the lining paper when storing as this helps to keep the cake moist.)

To decorate: stand the cake upside down, flat side uppermost, on a cake board which is 5cm larger than the size of the cake. Brush the sides and the top of the cake with the warm apricot jam.

Liberally dust a work surface with icing sugar then roll out the almond paste to about 5cm (2in) larger than the surface of the cake. Keep moving the almond paste as you roll, checking that it is not sticking to the work surface. Dust the work surface with more icing sugar as necessary.

Carefully lift the almond paste over the cake using a rolling pin. Gently level and smooth the top of the paste with the rolling pin, then ease the almond paste down the sides of the cake, smoothing it at the same time. If you are careful, you should be able to cover the cake with no excess paste to trim but, if necessary, neatly trim excess from the base of the cake with a small sharp knife. Cover the cake loosely with baking parchment and leave for a few days to dry out before icing.

To make the royal icing: whisk the egg whites in a large bowl until they become frothy. Mix in the sifted icing sugar a tablespoonful at a time. You can do this with a hand-held electric whisk but keep the speed low.

Stir in the lemon juice and glycerine and beat the icing until it is very stiff and white and stands up in peaks.

Cover the surface of the icing tightly with clingfilm and keep in a cool place until needed.

To ice the cake: spread the royal icing evenly over the top and sides of the cake with a palette knife. For a snow-peak effect, use a smaller palette knife to rough up the icing.

Leave the cake loosely covered overnight for the icing to harden a little, then wrap or store in an airtight container in a cool place until needed.

Instead of covering with almond paste and royal icing, you could simply brush sieved, warmed apricot jam over the top of the cake, and then arrange glacé fruits and nuts over the jam. Brush again with jam.

Preparing ahead
Prepare the fruit and soak in sherry three days ahead. Make the cake and wrap or store in an airtight container. Store in a cool place for up to three months. You could also freeze the cake before decorating, for up to three months; defrost at room temperature.

Bûche de Noël (Mary Berry) (Christmas)

January 21, 2013

For the sponge
large eggs 4
caster sugar 100g
self-raising flour 65g
cocoa powder 40g

For the filling
coffee essence 1 tbsp
hot milk 4 tbsp
unsweetened chestnut purée 225g
caster sugar 50g
whipping or double cream 150ml, whipped
brandy 2 tbsp

For the topping
whipping or double cream 300ml, whipped
cocoa powder to dust
holly leaves to decorate

First make the sponge. Preheat the oven to 220C/gas mark 7. Grease a 33cm x 23cm Swiss roll tin and line with baking parchment.

Whisk the eggs and sugar in a large bowl until the mixture is light and frothy and the whisk leaves a trail when lifted out. Sift the flour and cocoa into the mixture, carefully folding them in at the same time. Turn the mixture into the prepared tin and give it a gentle shake so that the mixture finds its own level, making sure that it spreads evenly into the corners.

Bake in the preheated oven for about 10 minutes or until the sponge begins to shrink from the edges of the tin. While the cake is cooking, place a piece of baking parchment a little bigger than the size of the tin on to a work surface and sprinkle it with caster sugar.

Invert the cake on to the sugared parchment. Quickly loosen the parchment on the bottom of the cake and peel off. Trim the edges with a sharp knife and make a score mark 2.5cm in from one shorter edge, being careful not to cut right through. Roll up the cake firmly from the cut end, with the parchment inside, and leave to cool.

While it is cooling, make the filling. Mix the coffee essence with the milk. Sieve the chestnut purée into a bowl and beat in the coffee mixture and the sugar until the mixture is smooth. Fold the whipped cream into the chestnut purée along with the brandy.

Carefully unroll the Swiss roll, remove the parchment and spread the chestnut filling all over the cake, then re-roll. Cut a small slice off at an angle from one of the ends of the Swiss roll, place the Swiss roll on to a serving plate or board, and attach the slice to look like a branch.

Spread the whipped cream over the cake to cover completely, using a small palette knife in long strokes to give the bark effect. Dust lightly with cocoa and decorate with holly leaves.

Easy Cherry Ripple Ice Cream

September 27, 2012