Archive for the ‘James Martin’ Category

Classic Coq Au Vin A La Floyd (James Martin)

March 7, 2017

White chocolate and Whisky Bread and Butter Pudding (James Martin)

March 15, 2012


  • 350ml/12fl oz milk
  • 350ml/12fl oz double cream
  • 1 vanilla pod, split
  • 2 free-range eggs
  • 4 free-range egg yolks
  • 150g/5oz caster sugar
  • 150g/6oz white chocolate, roughly chopped
  • 8-10 slices white bread, cut into quarters
  • 110g/4oz butter, softened, plus extra for greasing
  • 60ml/2½fl oz whisky
  • 25g/1oz sultanas
  • 2 tbsp icing sugar, to dust
  • ice cream, to serve

Preparation method

  1. Preheat the oven to 180C/350F/Gas 4.
  2. Place the milk, cream and vanilla pod into a saucepan and bring slowly to the boil.
  3. Place the eggs, egg yolks and sugar into a bowl and whisk to combine.
  4. When the cream mixture has come to the boil, remove from the heat and remove the vanilla pod. Whisk the egg mixture into the cream mixture.
  5. Add the white chocolate and whisk until melted and smooth.
  6. Grease an ovenproof dish and butter the bread. Place the bread into the dish, overlapping the slices.
  7. Drizzle the whisky over the bread, then scatter over the sultanas. Pour over the custard mixture.
  8. Transfer to the oven and bake for 20-25 minutes, or until golden-brown and just set.
  9. Remove from the oven and dust with icing sugar. Place under a preheated grill or use a mini-blowtorch to caramelise the top.

Yorkshire pudding (Jams Martin)

March 1, 2012


Preparation method

  1. Place the flour and a little salt and freshly ground black pepper into a bowl. Add the eggs, mixing in with a whisk, then gradually pour in the milk, mixing slowly to prevent lumps forming.
  2. Cover the bowl with clingfilm and chill in the fridge overnight.
  3. Preheat the oven to 220C/425F/Gas 7.
  4. Put a little of the dripping in four non-stick Yorkshire pudding tins. Place the tins in the oven until smoking hot.
  5. Remove from the oven and quickly fill the moulds with the batter. Return to the oven and cook for 20-25 minutes.
  6. Turn the oven down to 190C/375F/Gas 5 and cook for a further 10 minutes to set the bottom of the puddings.
  7. Remove from the oven and serve.

Herb Crusted Rack of Lamb (James Martin)

January 21, 2011

Beef Wellington And Horseradish Sauce (James Martin)

January 20, 2011

Simple Lamb Curry (James Martin)

August 20, 2009

Simple Lamb Curry (James Martin)

Roast Parsnips AND Spiced Apple Sauce (James Martin)

August 20, 2009

Roast Parsnips AND Spiced Apple Sauce (James Martin)

Pan Fried Cod With Cabbage and Smoked Salmon (James Martin)

August 14, 2009

Pan Fried Cod With Cabbage & Smoked Salmon (James Martin)

Meatballs With Tomato Sauce (James Martin)

August 14, 2009

Meatballs With Simple Tomato Sauce (James Martin)

Hot Tea-Smoked Trout with New Potatoes and Rocket (James Martin)

August 11, 2009

Hot Tea Smoked Trout New Potatoes Rocket (James Martin)