Archive for the ‘Justin Piers Gellatly’ Category

Pikelets (Justin Gellatly)

November 14, 2015

Originally from the West Midlands, these are like a flat crumpet but a little heavier (and you don’t need crumpet rings).

Makes 10-12
full fat milk 360ml
caster sugar ½ tsp
fresh yeast 14g, crumbled
strong white bread flour 125g
plain flour 125g
fine sea salt 1½ tsp
sunflower oil 3-5 tbsp

Warm the milk and sugar together in a medium saucepan until just warm (blood heat), then whisk in the yeast until dissolved.

Sift the flours into a large bowl and add the salt, the milk mixture and 1 tablespoon of sunflower oil. Whisk together until you have a smooth, thick batter mixture. Cover loosely with a cloth or clingfilm and leave somewhere warm to prove for 1 hour, or until doubled in size.

You will need to cook the pikelets in three batches. Pour 2 tablespoons of oil into a large, heavy-based frying pan on a medium heat. When hot, pour in 3-4 separate ladlefuls of batter, leaving a little space between them as they spread out when cooking. Turn the heat right down and fry for 3 minutes on each side, until golden brown.

Remove the pikelets from the oil with a spatula and place them on kitchen paper to drain. Continue with the remaining two batches, using more oil as necessary. Serve warm, with butter and jam or honey.

From Bread, Cake, Doughnut, Pudding by Justin Gellatly

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Therese’s Kola Kakor or golden syrup biscuits (Justin Piers Gellatly)

November 13, 2012

Comfort itself. This recipe comes from Therese, one of the pastry chefs at St John, and yes, she is from Sweden. Makes 40.

plain flour 360g
baking powder 2 tsp
vanilla pod 1
unsalted butter 200g, soft, diced
caster sugar 200g
golden syrup 90g

Directions

Sift the flour and baking powder into a bowl. Slit the vanilla pod lengthways, scrape out the seeds and mix them into the flour. Add all the rest of the ingredients and mix well until you have a firm, smooth paste – this can be done by hand or in a food mixer.

Divide the mixture into four pieces and roll out each one to 25cm long and 2.5cm thick. Place on a baking tray lined with baking parchment, making sure they are at least 10cm apart as they will spread out in the oven. Bake at 180C/gas mark 4 for 25-30 minutes, until golden brown. When they come out of the oven, leave for two minutes, then cut each piece into 10 strips. Great served with ice cream, cream desserts or just a mug of tea.

Abbey’s chocolate cake with chocolate caramel sauce (Justin Piers Gellatly)

November 13, 2012

Abbey used to work at St John Bread & Wine. We now use her chocolate-cake recipe in all our restaurants. Serves 10-16.

unsalted butter 360g, cut into small cubes
plain chocolate 440g, 70% cocoa solids, finely chopped
caster sugar 550g
ground almonds 200g
cocoa powder 125g
eggs 10, lightly beaten
salt a pinch

For the sauce:
caster sugar 310g
double cream 375ml
plain chocolate 300g, with 70% cocoa solids, finely chopped
a pinch of salt

Directions

First make the cake mixture. Put the butter and chocolate in a bowl and place over a pan of simmering water, making sure the water isn’t touching the base of the bowl. Melt together, whisking occasionally, then take off the heat. Stir in the sugar.

Sift the ground almonds into a separate bowl (you might be left with a few that won’t go through the sieve, but that is fine – you can use them in something else), then mix them with the cocoa powder. Add to the chocolate mixture, mix well, then stir in the eggs and salt, and mix again.

Pour the mixture into a 25cm cake tin (about 8cm deep) lined with baking parchment. Bake at 160C/gas mark 3 for about 35 minutes – the middle will still be slightly uncooked, but it will set in the residual heat. Remove from the oven and leave to cool.

Now make the sauce. Place the sugar in a large, deep, heavy-based saucepan with a couple of tablespoons of water and let it melt over a medium heat. Raise the heat and cook without stirring until it turns into a dark brown caramel. Then slowly add the cream – watch out, it will spit a little – and then turn the heat down low. Let the caramel melt into the cream, whisking occasionally.

Remove from the heat and add the chocolate and salt, whisking until the chocolate has dissolved.

Pass the sauce through a fine sieve into a bowl. If you want to warm the sauce up again later, it’s best to do it over a pan of simmering water.

Serve the cake with the sauce and some crème fraîche or vanilla ice cream.

Custard Tart (Justin Piers Gellatly)

November 13, 2012

Custardy fragility contained by pastry, the limbo between liquid and wobbles.

Serves 10 to 12.

egg yolks 10

vanilla pod 1

double cream 750ml

caster sugar 95g

nutmeg 1

For the pastry:

unsalted butter 160g

soft caster sugar 110g

egg 1

large egg yolks 2

large strong white flour 280g

Directions First make the pastry. Cream the butter and sugar together until white and fluffy. Lightly beat together the egg and the egg yolks, then add them to the mixture a little at a time in order to prevent curdling. Sift in the flour and mix until just incorporated. The pastry will be very soft, so wrap it in clingfilm and leave in the fridge overnight. Roll out the pastry on a lightly floured work surface to about 3mm thick and use to line a 30cm loose-bottomed tart tin. Chill for 1-2 hours. Cover the pastry case with clingfilm, fill with baking beans and lightly fold the clingfilm over the top of the beans. Bake in an oven preheated to 180C/gas mark 4 until the pastry is golden brown around the edges. Remove the clingfilm and beans and return the pastry case to the oven until golden brown. Lightly beat one of the egg yolks. As soon as the pastry case comes out of the oven, brush all over the inside with the beaten egg to seal any little holes. For the filling, slit the vanilla pod lengthways and scrape out the seeds. Put the seeds and pod in a saucepan with the double cream and bring slowly to the boil to infuse the cream with the vanilla. In a large bowl, mix the nine remaining egg yolks and the sugar together for just a minute with a whisk. Then pour the boiling cream on to the mixture, whisking constantly to prevent curdling. Pass through a fine sieve. If there is lots of froth on top, just spoon it off and discard. Pour the custard mix into the baked pastry case, then grate the nutmeg on top (do not use ready-ground nutmeg). Place carefully in the oven without spilling any of the filling down the sides of the pastry case – if you do, you will end up with soggy pastry, which is a no-no for a custard tart. Bake at 120C/gas mark ½ for about 1 hour, until there is only a small wobble in the centre of the tart. Take out of the oven and place on a cooling rack.

Serve warm or cold and, when in season, with some fresh raspberries.