RECIPES FROM CHRISTMAS CLASS - SATURDAY 30TH NOVEMBER 2013
¾ C orange marmalade
¾ C piloncillo or brown sugar
2 Tbsp fig vincotto
3 Tbsp wholegrain mustard
1C Reisling or Cab Sav Verjuice Remove the skin from the cooked ham and score the fat in a diamond pattern. Place the ham in an oven pan and surround with Verjuice. Mix the remaining ingredients together and smear on the ham. Cover and bake in the oven at 180C for 1 hour, basting at regular intervals. Remove the cover for the final 15 minutes of cooking to achieve a caramelised and golden glaze. An 8-9kg ham on the bone will feed up to 40 people.
WATERMELON, FETA, MINT SALAD
150g Zany Zeus classic feta
1 bunch mint leaves
Freshly ground black pepper
Remove the skin from the water melon and cut into 3cm cubes or slices. Arrange a layer of watermelon on a large platter. Crumble over half of the feta and scatter over half of the mint leaves. Season with black pepper and a drizzle of EVO before repeating the process with the remaining ingredients. Serve at room temperature.
CHICKEN MOUSSE WITH TRUFFLE
Prep time 30 mins
Cook time 20 mins
300gm chicken breasts
100ml chicken stock
1 Tbsp Salt
1-2 Tbsp Tetsuya's truffle salsa
Remove any skin or fat from the chicken breasts. Process the chicken to a smooth paste in a food processor. Place in the fridge for 15 minutes.
Reduce 100ml chicken stock until syrupy and add a little cream. Strain, and allow to cool.
Return the chicken to the processor. With the motor running, add half the cream. Stop the machine and scrape down the sides. Then add the remaining cream and cooled stock and the salt and combine to form a smooth paste.
Bring a small pot of water to the simmer and drop in a teaspoon full of the mousse. Poach for 2-3 minutes and then taste - adjust the seasoning if required. Put the mousse in the fridge for a further 15 minutes.
Spread a sheet of cling film on the chopping board then spread the mousse onto the cling film in a rectangular shape. Thinly spread the truffle salsa on top and then roll up along the long side. Twist the ends of the cling film tightly and then steam or poach the mousse for 10-15 minutes till just firm. Leave to rest before slicing.
Prep time 15 mins
Cook time 50 mins
Zest of 1 Orange
Zest of 1 Lemon
750g pears, peeled cored and finely chopped
50g glace ginger, chopped
60g flaked almonds
Juice of 1 lemon
Juice of 1 orange
1 tsp each cloves, cinnamon, nutmeg, cardamom
2 Tbsp brandy
1 pkt Brik pastry
Put all of the ingredients except the brandy in a saucepan and bring to the simmer. Simmer for 40 minutes stirring from time to time to prevent sticking. Remove from the heat and add the brandy.
Cut the brik pastry into 8 or 4 wedges. Brush the cut edges with warm water. Put a spoonful of Christmas mince in the centre towards the rounded part of the wedge. Fold the pastry over once to encase the mince then wrap each side over. Brush the remaining pastry with warm water and roll up the cigar. The bigger the wedge the longer the cigar will be. Place on an oven tray and bake at 180C for 10 minutes till golden.
125g Lewis Road butter
1 tsp Fresh As Garden mint
Mash the butter with the mint and press into a butter dish to serve. Alternatively make batches to stir through new potatoes - other options are dill, tarragon or thyme.
CHOCOLATE PUDDING TRUFFLES
125g Valrhona Caraibe 66%
50ml fresh cream
½ tsp Vanilla extract
10g Lewis Road butter
1 tsp Xmas spice mix (optional)
½ C icing sugar
Candied citron and cherries
Melt the chocolate in the microwave in 10 second bursts, stirring well after each burst. Mash the butter till soft then mix into the melted chocolate. Add the cream and vanilla and beat well. Pour into a dish and refrigerate till firm. Shape into walnut sized balls and leave to set again. Mix icing sugar with a little water to achieve a thin paste. Decorate the truffle to look like a Christmas pudding and stud the top with slices of candied citron and cherries to represent holly and berries.
BUTTER CREAM ICING
100g Lewis Road butter
200g icing sugar
Beat the ingredients all together adding a little more milk if the mixture becomes too stiff. Additional flavours may be added - citrus zest, chocolate, Fresh As freeze dried fruit powders.
300g left over cake of choice
300g butter cream icing
200g Valrhona chocolate
Candied citron and cherries to decorate
Crumble up the cake and mix with an equal quantity of butter cream icing. Roll into balls. Melt 2/3 of the chocolate in 10 second bursts in the microwave stirring each time. Add the remaining chocolate. Remove the knotted ends from the skewer. Dip the straight end into the melted chocolate and insert into the cake ball. Dip balls into melted chocolate. Leave to firm up then decorate as for chocolate pudding truffles.
450g panettone cut into 3cm cubes
100ml Brandy or syrup from Griottines
800g fresh berries or 350g jar Griottines (cherries)
250g Zany Zeus mascarpone
2C crème Anglaise - recipe below
1/3 C icing sugar
Valrhona cacao nibs to decorate
Pariya vanilla pashmak
Drizzle the panettone with the alcohol or syrup and stand 10 minutes. Sprinkle 1Tbsp of icing sugar over the fresh berries if using and stand 10 minutes. Whisk the mascarpone to loosen then whisk in the crème Anglaise and icing sugar till smooth. Select your presentation dish and begin with a layer of panettone, then custard then berries/cherries, repeat the process with another layer if using a tall bowl. Garnish with chocolate pearls and top with pashmak just before serving.
2 C milk
¼ C sugar
3 egg yolks
2 tsp cornflour
1 tsp vanilla extract
Put the milk into a saucepan and bring to the boil. Whisk together the sugar, egg yolks, cornflour and vanilla then whisk on a little of the hot milk before pouring in the remaining milk. Wash the saucepan and return the custard to the pan. Gently bring to a simmer then turn off the heat. Leave to cool before using in trifle.
RECIPES FROM EDIBLE GIFTS CLASS - SATURDAY 23RD NOVEMBER 2013
CHRISTMAS SPICE MIX
4 tsp ground cinnamon
4 tsp ground allspice
2 tsp ground cloves
2 tsp ground ginger
1 tsp ground nutmeg
Combine spices together and put into small decorative jars or canisters. Add to shortbread, stir through vanilla ice cream or lightly whipped cream. Or add to 1 C of water and bring to the simmer, allow the aroma to fill the house.
3 cloves garlic, sliced
1/3 C olive oil
3 Tbsp balsamic vinegar
3 Tbsp wine
Warm the olive oil in a saucepan and sauté the garlic without colouring. Add the mushrooms and cook for 2 minutes. Add the balsamic vinegar and wine and simmer for 2 minutes. Season with salt and pepper and add any addition seasoning such as rosemary, chilli, thyme or juniper berries. Pour into sterilised jars. Serve at room temperature.
CHOCOLATE FUDGE SAUCE
4 Tbsp butter
125g semi sweet chocolate, Valrhona 66% Caraibe
3 Tbsp cocoa
½ C sugar
2 Tbsp honey
2/3 C boiling water
¼ tsp Maldon salt
Melt butter, chocolate and cocoa in a saucepan till smooth. Whisk in the sugar and honey then boiling water. Return to the heat and cook till the sugar dissolves stirring all the time. When the sugar is dissolved stop stirring and simmer 3-4 minutes. Remove from heat and add the salt before pouring into sterilised jars. Will keep for 2-3 weeks.
SALTED COFFEE CARAMEL SAUCE
5 Tbsp butter
½ C brown sugar or piloncillo
2/3 C cream
1 tsp Nielsen Massey coffee extract
1 tsp Maldon salt
2 tsp Nielsen Massey vanilla extract
Melt butter in a saucepan then add sugar, cream, coffee extract and salt. Bring to simmer stirring constantly until the sugar is dissolved. Stop stirring and simmer for 3 minutes. Remove from the heat and stir in the vanilla extract then pour into sterilised jars. Will keep for 2-3 weeks.
1 C blanched almonds
1 Tbsp Seresin orange olive oil
½ tsp La Chinata sweet smoked paprika
½ tsp Maldon sea salt
Combine all the ingredients together and roast for 15 minutes at 180C till fragrant and golden. Remove from the oven and when cool pour into wooden cones, wrap in tissue or cellophane and tie with a ribbon.
ROASTED MARINATED OLIVES
3 jars of your favourite olives, green and black
1 jar Mas Portell pickled garlic
1 preserved lemon, sliced
2 Tbsp Vincotto
2 Tbsp EVO
1 sprig rosemary or 1 tsp chilli flakes.
Drain the brine from the olives. Combine all the ingredients. Distribute between sterilised jars and include a neck tag with the following instructions. Please keep in the fridge. Heat the oven to 200C, place the marinated olives on a tray and roast for 5 minutes, cool a little before serving.
CHOCOLATE XMAS TREES OR STARS
200g Valrhona Ivoire or Opalys
Disposable piping bag
Melt half the chocolate in a microwave proof bowl on high in 10 second bursts, stirring after each burst until the chocolate is just melted. Add the remaining chocolate and stir until it is all melted.
Draw your tree design onto the baking paper and then turn the paper over. Stand the piping bag in a tall glass and pour in the melted chocolate. Snip the end of the piping bag and pipe along the outline of the design then fill it in. Lay a skewer on the chocolate and pipe another layer over the top to cover the skewer completely. Leave to cool and set. Decorate with gold or silver leaf at the points.
FLAVOURED BUTTER or SALT IDEAS
Citrus - zest of orange, lemon or lime
Herb - rosemary, mint, lemon grass, dill
Zing - red peppercorns, chilli flakes, ginger powder
Porcini - porcini powder or chopped dried porcini
Present in a ramekin with a butter knife or salt spoon attached.
RECIPES FROM MEXICAN CLASS - SATURDAY 9TH NOVEMBER 2013
Prep time 15 mins Cook time 15 mins
250g La Bocca locca corn masa
150ml hot water
1 tsp salt
Put the water and salt into a bowl and rain in the masa mixing all the time with your hand. Bring the dough together - it should still be sticky then leave to sit for 5 mins covered with a damp cloth. Divide the dough it even sized balls and cover with a damp cloth. Place a ball between two sheets of baking paper and using a press or a rolling pin roll the tortilla out to ¼ cm thick. For soft tortillas cook each couple a couple of minutes each side in a dry fry pan - for crisp tortillas shallow fry them in oil.
Prep time 10 mins
1 onion finely chopped
1 handful coriander finely chopped
Juice and zest of 1 lime
2 Tbsp of Seresin lime infused olive oil
Combine all the ingredients together and leave to develop for 30 minutes before using. May be stored up to 2 days in the fridge.
PORK IN ADOBO SAUCE
Prep time 10 mins
Cook time 40 mins
600g pork shoulder
2-3 Ancho chillies
1 C boiling water
2 tsp Mexican oregano
2 tsp cumin
3 cloves garlic
Dry toast the ancho chillies in a fry pan then remove and pour the boiling water onto the chillies then leave to soak for 30 minutes to soften the chillies.
Put the chillies, water and the remaining ingredients in a blender and puree to a paste.
Dice the pork shoulder and brown in a casserole or cazuela dish. Add the adobo sauce bring to the simmer, cover and cook gently for 40 - 50 minutes till the pork is tender.
MARINATED PINEAPPLE OR MANGO
Prep time 10 mins
4 Tbsp Piloncillo sugar
2 Tbsp Banana vinegar
Cut the skin from the pineapple, slice then remove the core - alternatively cut the pineapple into bite sized pieces. Place in a non reactive bowl. Mix together the sugar and vinegar and pour over the pineapple. Leave to macerate overnight.
PANAMA RADISH SALAD
Prep time 10 mins
3 bunches radishes, thinly sliced
1 small onion, finely chopped
1 large tomato, peeled and finely chopped
1 tsp Fresh As mint powder or 3 sprigs fresh mint
2 Tbsp Seresin lemon oil
Combine all the ingredients together in a bowl.
Prep time 10 mins
1 iceberg lettuce
1 bunch coriander, chopped or picked
1 tsp chilli flakes
2 shallots, finely chopped
Juice and zest of 2 limes
Thinly slice the iceberg lettuce. Cut the peel from the oranges, quarter and slice. Remove the skin and seed from the avocado and slice. Combine all the ingredients in a large bowl, dress with the oil and then gently toss together.
Prep time 40 mins
3 Ancho chillies
1 onion finely chopped
1 clove garlic finely chopped
¼ tsp each cinnamon, cloves, cumin, coriander, anise seed, Mexican oregano
1/3 C sliced almonds, or pumpkin seeds
2 tomatoes chopped
¼ C raisins
1Tbsp toasted sesame seeds
2 pickled lime quarters
1 tsp salt
1 C boiling water
30g Mexican chocolate, grated
Remove the seeds and stem on the chillies and soak in the boiling water for 30 minutes to soften.
Heat a sauté pan, add oil then sauté the onion and garlic till softened, add the spices and herb and cook for a further 30 seconds.
Put the softened chillies into the blender and puree to a paste. Add the sautéed ingredients and all remaining ingredients then puree again till smooth. Add extra water to achieve a sauce consistency. Serve with chicken, pork or beef in tortillas.
RECIPES FROM FISH CLASS - SATURDAY 21 SEPTEMBER
100gm Mercato puff pastry
Talatta anchovy paste
1 egg beaten with a little milk
Roll the pastry out in a rectangle shape till1/4 cm thick. Brush with egg wash. Using your tube of anchovy paste create three rows of paste equal distance over the first half of the pastry. Gently fold the other half of the pastry over the top and press down to seal between the rows of paste. Brush the top of the pastry with egg wash and rest in the fridge for 30 minutes. Remove from the fridge and cut into fingers. Place on a tray and bake at 180C for 10 minutes until crisp and golden.
1/2 C Olitalia Pure oil
4 Tbsp Forum Cabernet Sauvignon vinegar
1/2 tsp Edmund Fallot Dijon mustard
1 46gm tin Talatta or Ortiz anchovies
4 tsp Spanish onion finely diced
1 Tbsp parsley, finely chopped
Maldon sea salt
ground black pepper
Pound all ingredients together with a mortar and pestle until the anchovies are blended into a puree. Season with salt and pepper to taste.
Use as a dressing for pasta, rice, potatoes, tomatoes and other vegetables, as a sauce for meat and also delicious to dunk pieces of bread into & nibble!
Baby Sardines on Toast
1 tin Connetable Petites Sardines
1 Le Panier baguette or Rachel Scott ciabatta
2 Tbsp EVO
2 Tbsp Sabato Tomato Bruschetta
1 tsp aged vinegar - balsamic, sherry or cava
Slice the baguette or ciabatta, drizzle with EVO and toast in a pan or under the grill. When cool spoon on the tomato brushcetta then top with the baby sardines. Finish with a splash of your best aged vinegar.
300gm new potatoes, boiled and sliced
1 red onion, finely sliced
16 pitted green olives
1 x 300gm tin Callipo tuna in olive oil
2 tsp Alexandra's aromatic dukkah
2 Tbsp white balsamic
First blanch the onion by pouring boiling water on it then refreshing under cold water. Combine the potatoes, onion, olives and tuna in oil with the vinegar. Serve onto plates and finish with a sprinkle of dukkah.
Arroz Negro with Baked Salmon
1 onion finely chopped
2 C calasparra rice
1.5l fish stock, heated to boiling
1/4 C Riesling verjuice
2 sachet squid ink
3-4 fennel bulbs
2 tsp Fennel seeds
1 C Riesling verjuice
600gm Stewart Island smoked salmon
In a paella sweat the onion gently till it has almost melted. Add the rice and stir to coat with oil. Add the verjuice, stock and squid ink. Bring to the boil, reduce to a simmer and cook for 20 -- 25 mins until most of the liquid has gone and the rice is tender. Squeeze over the lemon juice. Turn off the heat, cover the pan and leave to sit for 5 minutes.
For the baked salmon. Select an oven proof ceramic baking dish. Thinly slice the fennel bulb and place in the bottom of the dish. Add the fennel seeds and verjuice then top with the salmon. Cover with foil and bake in the oven for 20 minutes at 180C. Remove from the oven and serve alongside the rice.
Salt Cod Brandade
200g Salt Cod
2 tins Divella Cannelini beans
2 bay leaves
6 Spice trader white pepper corns
4 cloves garlic
3 Tbsp chopped parsley
1 jar El Navarrico whole piquilla peppers
2 tsp Romulo sherry vinegar
1 disposable piping bag
Place the salt cod skin side up in stainless steel bowl and cover with cold water. Soak for 24 - 48 hours changing the water 4 times.
Place the salt cod in a pan with the milk, bay leaves and pepper corns, garlic and bring to a gently simmer. Turn off the heat and cool in the milk.
Remove the skin and bones from the cod and flake the flesh into pieces. Put beans, cod, garlic and parsley together in blender and pulse until just combined - add some of the milk and a liberal amount of EVO to achieve a silken paste.
Put the brandade into the piping bag and fill the piquilla peppers. Place in an oven proof dish, drizzle with sherry vinegar and bake till warm.
RECIPES FROM PASTRY COOKING CLASS - SATURDAY 28 SEPTEMBER
170g butter softened
100g icing sugar
2 egg yolks
1 drop vanilla extract
Beat the butter till light and fluffy then work in the icing sugar and salt. Add the egg yolks and mix well. Sift over the flour and work in using a wooden spoon, when fully amalgamated work in the vanilla extract.
Wrap in greaseproof or cling film and store in the fridge up to 3 days. Roll out between two sheets of baking paper.
Short Crust Pastry
2 C flour
1 tsp salt
225g cold butter
1/4 C iced water
Put the flour, salt and butter into a processor and mill until it looks like breadcrumbs. With the blades running pour in the water and process till the dough is just combined. Remove from the processor and form into a ball. Wrap in cling film and rest in the fridge for 30 minutes. Roll out and line your tart dish. Put back in the fridge for another 30 minutes. Line with baking paper and pie weights and bake blind in the oven at 190C till golden on the edges. Remove from the oven and take out the weights and baking paper and return the tart shell to the oven till the inside is crisp and golden. Leave to cool completely before adding filling and baking.
1 tsp salt
2 tsp sugar (for sweet choux)
In a saucepan melt the butter with the water, salt and sugar. Bring to the simmer once the butter has melted and immediately remove from the heat. Add the flour all at once and stir to combine. Return back to a gentle heat and cook for a couple of minutes till a stiff dough forms and leaves the sides of the pan easily. Add the eggs one at a time beating well after each addition. Put the mix into a piping bag and pipe golf ball sized domes onto an oven tray. Place in a preheated oven at 220C for 10 minutes then reduce the heat to 180C and continue to cook for another 10 minutes until the profiteroles are golden and crisp. Remove from the oven and leave to cool.
Add 1/4 C finely grated parmesan to the mixture when adding the eggs.
Replace some of the flour with walnut flour
Add finely chopped spinach or freeze dried herbs to the mix
Mascarpone with truffle salsa
Creme fraiche with smoked salmon
Puree of peas, broad beans and asparagus
Bechamel sauce with cheese
(Confectioners Custard or Pastry Cream)
4 egg yolks
60gm flour or cornflour
Bring the milk to the simmer. In a bowl whisk together the sugar and eggs and add the flour. Pour on a little of the hot milk to loosen the mix then add all of the milk. Return to the saucepan and cook for 5-8 minutes until thickened. Remove from the heat and pour into a container - immediately cover the top with cling film to prevent a skin forming.
Coffee - add 2 Tbsp coffee extract
Apple - combine 1/2 C pastry cream with 1C of thick apple puree
Chocolate - add 100g melted chocolate to the pastry cream
Orange - add 4 Tbsp orange blossom water to the pastry cream
Fruit - add 2 Tbsp of Fresh As freeze dried fruit powder to the pastry cream - passion, pineapple, strawberry, raspberry, plum, mango
1 quantity creme patissiere, still warm
3 sheets leaf gelatine
4 egg whites
Soak the leaf gelatin in cold water to soften. As the creme patissiere comes off the heat stir through the gelatin. Whisk the egg whites till stiff. Fold the crème patissiere and egg whites together. The mixture can be set into moulds or a tray and chilled or frozen or can be piped into choux pastries or a sweet pastry case.
Sheets of brik pastry can be used in a variety of ways: folded, rolled, in a papillote, purses, sweet, savoury, filled, as a main dish or as a dessert.
A hint: brush the inside of the brik with melted butter or olive oil to make folding easier.
Cooking: cook in a frying pan with a dash of hot oil, or in a pre-heated oven at 180C for 8 to 10 minutes until they are nicely browned.
- Chorizo , potato and roasted pepper filling served with JLC Moroccan chutney
- Roquefort, pears, rocket and muscatel parcels
- Make a salad holder by arranging the brik in a muffin tin and baking in the oven
- Tajine spiced minced lamb, eggplant and sumac filling with pomegranate molasses
- Tuna, capers, smoked paprika, lemon, parsley and olive oil
- Spinach, potato, pecorino
- Make crisps by brushing with olive oil then layering with prosciutto di parma, finely grated pecorino and rosemary, cut into wedges and baked
- Combine creme fraiche with raspberries and dust with icing sugar
- Fry Brik in hazelnut oil then layer with pastry cream, crushed hazelnuts and Putake honey
- Brush Brik with melted butter and cocoa and bake in the oven in a chosen shape