Archive for the ‘White Sugar’ Category

Spicy Prawn Laksa

November 5, 2015

Spicy Prawn Laksa

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Red Wine Velvet Cake with Whipped Mascarpone (Deb Perelman)

December 16, 2013

Red Wine Velvet Cake with Whipped Mascarpone (Deb Perelman)

Perfect French Toast (Felicity Cloake)

November 4, 2013

(Serves 2)
2 tbsp clarified butter (ghee), melted
2 large eggs
2 tsp granulated sugar, plus extra to sprinkle
¼ tsp salt
Pinch of ground cloves
Pinch of ground mace
Pinch of ground nutmeg
¼ tsp ground cinnamon
Finely grated zest of ½ lemon (optional)
2 tsp plain flour
2 x 2cm-thick slices of stale, good-quality white bread

Melt one tablespoon of the clarified butter and set aside. Beat the eggs in a wide, shallow bowl, and then whisk in the melted butter, the sugar, salt, spices and zest, if using. Stir a little of this into the flour to make a paste, then beat back into the egg mixture until smooth.

Heat the remaining butter in a frying pan over a medium-high heat. Meanwhile, soak the bread in the egg mixture for about 30 seconds a side until soft but not floppy. Put in the hot pan and allow to cook undisturbed for about two minutes until golden and crisp.

Turn and cook for about a minute or a little more on the other side, then put on to plates, sprinkle with sugar and serve with indecent haste.

Pork Meatballs

October 15, 2013

Pork Meatballs

Rice pudding meringue tart (Dan Lepard)

October 9, 2013

The rice pudding oozes as you cut it, so if you need something less messy, make individual tarts.

Makes one 20cm tart

1 x 20cm pastry tart case, baked
1 batch of meringue
A jar of berry jam – enough to cover the base

For the rice pudding
50g pudding or risotto rice
600ml semi-skimmed milk
25ml double cream
2 tbsp sugar, to taste
1 tbsp vanilla extract
1 tbsp cornflour

1 Boil the rice with half the milk in a saucepan, then turn off the heat, cover and leave for an hour.

2 Return to the boil with the remaining milk and cook until the rice is tender and creamy.

3 Stir in the cream, vanilla and sugar to taste, then add the cornflour, mix well and bring to the boil.

4 Spread jam over the base of the tart, spoon on the hot rice pudding then chill.

5 Make the meringue, spoon over the pudding and bake at 170C/150C fan/335F/gas mark 3 for 25 minutes, or until golden.

Pears poached in red wine, with red wine jelly (Dan Lepard)

October 8, 2013

So with this week’s recipe, for tender poached pears the colour of the darkest uncut ruby, the beauty is in the detail. Choose utterly rock-hard pears, so firm that the flesh won’t yield to a firm press from your thumb – but beyond that go for whatever variety you like.

There’s no need to splash out on an expensive bottle of wine. Back in my restaurant days we’d test with leftover bottles of expensive bin-ends and, honestly, you couldn’t tell them apart from the cheaper stuff once you’d added sugar, lemon and vanilla. Go dark and full bodied, but only for the colour. Or use white wine to preserve the pear’s natural hue.

Once the pears are in the syrup and boiling, drop the temperature right back to just under a simmer, cook until tender then allow them to cool in the syrup and sit overnight in the fridge, so the colour intensifies and the flesh takes on a slight candied translucence. Keep the pears in the syrup to store for up to a week chilled. You can also pour off 500ml of syrup, dilute with additional wine, and then set it with gelatine to make a beautiful accompaniment to the poached pears.

Pears poached in red wine

Serves 6-8

1 large lemon
About 1kg pears, (6 large or 8 small), rock hard
750ml red wine, cheap and full-bodied
400g granulated or caster sugar
1 vanilla pod (optional)

1 Squeeze the lemon juice into a large bowl then completely peel the pears, from the blossom end right up to the stalk. As soon as each one is peeled, roll it in the juice in the bowl to stop it browning.

2 In a large saucepan, bring to the boil the wine, sugar and vanilla (if using). Place the pears and any lemon juice in the saucepan. Lay a few squares of greaseproof paper over the pears (folding in the corners so they don’t stick out) then weigh the paper down with a few saucers in the pot to keep the pears submerged.

3 Reduce the heat to just under a simmer, and cook the pears for 30-60 minutes until they can be pierced easily with a knife.

4 Let the pears cool in the pan, with the paper and saucers holding them down, then chill overnight. This will intensify the colour and flavour.

Pears poached in red wine

Red wine jelly

Check and dilute the poaching liquid with more red wine as necessary – you don’t want it too sweet. I’ve used small sheets of gelatine here (11cm by 8cm), about half the size of the sheets pro cooks use. Check the packet to see how much you need for 500ml liquid. Add a bit more for a firmer set, especially if you want to turn it out of a mould.

Serves 6 for every 500ml poaching liquid diluted to taste with wine or water:

8 small sheets gelatine
Lemon juice, optional

1 Heat about 100ml of liquid until it is boiling hot (microwave is easiest). Meanwhile, cut the gelatine into pieces that will fit into the base of a bowl, cover with cold water and leave for 5 minutes until it begins to soften.

2 Lift the softened gelatine out of the water with your fingers, shake off any excess water, then drop it into the hot liquid and stir until it dissolves. Mix this with the remaining 400ml liquid, pour into a mould or bowl, and leave in the fridge to set.

Chicken With Apricots (Madhur Jaffrey)

October 2, 2013

Chicken With Apricots (Madhur Jaffrey)

Blackberry Ice Cream Cake (Nigel Slater)

September 30, 2013

Blackberry Ice Cream Cake (Nigel Slater)

Norwegian Meatballs with Red Cabbage

September 24, 2013

Norwegian Meatballs with Red Cabbage

Lemon Curd (Nigel Slater)

September 23, 2013

MAKES 2 SMALL JAM JARS
unwaxed lemons zest and juice of 4

sugar 200g
butter 100g
eggs 3 whole and 1 egg yolk

Most lemon curd recipes instruct you to stir the mixture with a wooden spoon. I find that stirring lightly with a whisk introduces just a little more lightness into the curd, making it slightly less solid and more wobbly.

Put the lemon zest and juice, the sugar and the butter, cut into cubes, into a heatproof bowl set over a pan of simmering water, making sure that the bottom of the basin doesn’t touch the water. Stir with a whisk from time to time until the butter has completely melted.

Mix the eggs and egg yolk lightly with a fork, then stir into the lemon mixture. Let the curd cook, stirring regularly, for about 10 minutes, until it is thick and custard-like. It should feel heavy on the whisk.

Remove from the heat and stir occasionally as it cools. Pour into spotlessly clean jars and seal. It will keep for a couple of weeks in the fridge.