Archive for the ‘Star Anise’ Category

Tarte Tatin with Vanilla Cream (Frederick Forster)

November 5, 2015

Tarte Tatin with Vanilla Cream (Frederick Forster)

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Orange Panna Cotta with Roasted Rhubarb (Dean Edwards)

November 8, 2013

Orange Panna Cotta with Roasted Rhubarb (Dean Edwards)

Flamin Hot and Sticky Spare Ribs (Jamie Oliver)

October 2, 2013

Flamin Hot and Sticky Spare Ribs (Jamie Oliver)

Jubilee Ham

October 25, 2012

 

Figs poached in red wine (Hugh Fearnley Whittingstall)

June 29, 2012
A simple, delicious pudding that’s a great way of using less than perfectly ripe figs. Serves four to eight.

400ml red wine
Juice of 1 orange
1 strip each orange zest and lemon zest, pared with a vegetable peeler and any white pith removed
4 tbsp runny honey
1 vanilla pod, split
2 cloves
1 star anise
8 ripe figs, stalks trimmed
A knob of butter
Vanilla ice-cream or thick Greek yoghurt, to serve

Put the wine, orange juice, zest, honey, vanilla, cloves and star anise into a saucepan and simmer gently for five minutes.

Pierce the figs a few times with a cocktail stick or thin skewer, to help the liquid penetrate the fruit, and carefully lower them into the simmering poaching liquid. Cook, partially covered, for 15-20 minutes, depending on their size, gently turning them over once or twice, until the skins are tender.

Remove the figs with a slotted spoon and transfer them to a bowl. Raise the heat and boil the syrup until it’s reduced and slightly thickened, then stir in the butter. Serve the figs hot or cold with a ball of ice-cream or dollop of Greek yoghurt, and some of the sticky, syrupy juices spooned over the top.

Slow Cooked Aromatic shoulder of Pork (Hugh Fearnley Whittingstall)

May 18, 2012

Get Ahead gravy (Jamie Oliver)

May 16, 2012

Shepherds Pie (Heston Blumenthal)

April 29, 2012

Onion Soup (Heston Blumenthal)

April 26, 2012

Cranberry Bakewell (Jamie Oliver)

February 28, 2012