This dish makes a perfect, if slightly alternative, starter. The inspiration for the frozen Foie Gras come from a dish served by David Chang in New York. We have mentioned that the Foie gras is optional, in fact Jo has hers without, but in my opinion it is well worth the addition.
Serves 4
Ingredients
4 Large portabello mushrooms
8 slices smoked dry cure bacon
250ml rosé wine
3 sheet leaf gelatin
25g butter
2 cloves garlic peeled & crushed
1 small tin foie gras (optional)
salt & pepper
Method
If you are using the foie gras, ideally you need to remove the foie gras from the tin the day before serving, wrap it in cling film & put it in the freezer.
First make the wine jelly. Soak the gelatin leaves in cold water (if you are using powdered gelatin, follow the instructions on the packet, using the correct quantity required to set 250ml) until soft. Measure out 250ml of the wine & pour into a mixing bowl. Remove the gelatin from the water and squeeze out any excess water, place in a small pan together with 3tbsp of the wine. Place over a very low heat and warm until the gelatin has melted. It is crucial not to overheat the gelatin. As soon as the gelatin has melted, remove from the heat and pour into the remaining wine, mix well. Pour the jelly into a large flat container, so that the jelly is approximately 1 cm deep. Place somewhere cool or in the fridge to set.
Once the Jelly has set remove from the container & cut into 1 cm cubes.
Just before serving, remove the stalks from the mushrooms and chop finely. Fry the chopped stalk in the butter until golden. Add the garlic & stir through, cooking for no more than 1 minute. Remove from the pan reserving the fat, and set aside somewhere warm.
In the same pan fry the bacon until crisp & golden. Remove from the pan & again reserve the remaining fat in the pan. Cut the bacon into 2 cm lengths and set aside again somewhere warm.
Fry the mushrooms in the pan until the bottoms are golden & the gills turn very dark, season with salt & pepper. The dish is now ready for assembly.
Arrange the cubes of jelly on the serving plates around the outside rim, leaving enough space for the mushroom in the middle, intersperse with some of the bacon. Place the remaining bacon in the cooked mushroom & top with the chopped stalk.
If you are using the foie gras, remove from the freezer and finely grate a generous amount over the top of the mushroom.
Place the mushrooms in the centre of the plates & serve immediately.
Thursday, April 5, 2012
Tuesday, March 6, 2012
Coq Au Vin
Serves 4
Ingredients :
2 cloves garlic, peeled & crushed
4 chicken thighs & 4 chicken legs
1 bottle red wine
200g smoked lardons or chopped streaky bacon
200g small onions or shallots
500ml chicken stock
1tbsp vegetable oil
100g mushrooms
25ml single cream
salt & pepper
25g butter
1 tbsp flour
1 tbsp dried herbs
Method:
Dust the chicken pieces in a light coating of flour.
Pour the wine into a pan, bring to the boil & reduce by half.
Heat the oil in a frying pan & fry the lardons until golden. Remove from the pan & place half in a casserole – keep the other half to one side.
Using the fat left in the frying pan, turn the heat to high and brown the chicken on all sides. Place in the casserole.
Peel & chop half of the onions. Using the frying pan & oil you used to brown the chicken, fry the onions until translucent but not coloured, then add the garlic and cook for a further minute. Add to the casserole.
Into the casserole which now has the lardons, chicken & onions, also add the reduced wine, stock & dried herbs. Place in the oven at 150°C for 1 ½ hours.
Remove from the oven, strain the liquid & return to the casserole. Remove the chicken & discard the remainder. Allow the chicken to cool before removing the skin & taking the flesh from the bones. Cut the flesh into bite size pieces & return to the casserole.
In a frying pan fry the remaining onions (peeled but left whole if small – otherwise cut in half) in the butter & add to the casserole.
Quickly fry the mushrooms (whole if small or halved or quartered if big) until browned & add to the casserole. Add the cream & mix.
Season to taste – bear in mind the lardons (or bacon) will add salt.
Return to the oven for 40 mins. Serve.
Ingredients :
2 cloves garlic, peeled & crushed
4 chicken thighs & 4 chicken legs
1 bottle red wine
200g smoked lardons or chopped streaky bacon
200g small onions or shallots
500ml chicken stock
1tbsp vegetable oil
100g mushrooms
25ml single cream
salt & pepper
25g butter
1 tbsp flour
1 tbsp dried herbs
Method:
Dust the chicken pieces in a light coating of flour.
Pour the wine into a pan, bring to the boil & reduce by half.
Heat the oil in a frying pan & fry the lardons until golden. Remove from the pan & place half in a casserole – keep the other half to one side.
Using the fat left in the frying pan, turn the heat to high and brown the chicken on all sides. Place in the casserole.
Peel & chop half of the onions. Using the frying pan & oil you used to brown the chicken, fry the onions until translucent but not coloured, then add the garlic and cook for a further minute. Add to the casserole.
Into the casserole which now has the lardons, chicken & onions, also add the reduced wine, stock & dried herbs. Place in the oven at 150°C for 1 ½ hours.
Remove from the oven, strain the liquid & return to the casserole. Remove the chicken & discard the remainder. Allow the chicken to cool before removing the skin & taking the flesh from the bones. Cut the flesh into bite size pieces & return to the casserole.
In a frying pan fry the remaining onions (peeled but left whole if small – otherwise cut in half) in the butter & add to the casserole.
Quickly fry the mushrooms (whole if small or halved or quartered if big) until browned & add to the casserole. Add the cream & mix.
Season to taste – bear in mind the lardons (or bacon) will add salt.
Return to the oven for 40 mins. Serve.
Tuesday, January 10, 2012
Mushroom & Turnip Parcels
A transitional dish that works well for those late Summer evenings and Autumn lunches. Suitable for vegetarians but those omnivores among us won't notice the lack of meat.
Serves 4
Oven Temperature 180°C
Ingredients
250g field mushrooms
400g turnips, peeled and cut into a rough 2.5 cm dice
75g butter
100ml white wine (optional)
1 clove garlic, peeled and crushed
1tbsp light soy sauce
½ tsp powdered wasabi (optional)
8 sheets of brick or filo pastry
40g melted butter
salt & pepper
Method
Put the turnips in a pan together with the wine and 25g of butter, top up with water to cover the turnips.
Heat the pan to boiling point and then reduce the heat to a gentle simmer. Cook until soft. Remove the turnips from the pan, reserving the liquid, and set aside to cool.
Return the pan to the heat and boil the remaining liquid until only a teaspoon of wine & water together with the butter remain.
Chop the mushrooms into a ½ cm dice. Heat a frying pan until hot, add 50g of butter together with the mushrooms and a pinch of salt. Fry until the mushrooms are golden, turn off the heat and add the garlic stirring gently.
Place the cooled turnips in a blender together with the reserved juice and puree the mixture until smooth, add the wasabi (if using) and the soy sauce. Place the turnip mixture together with the mushrooms in a bowl and gently stir them together. Season to taste with salt & pepper. Set aside in the fridge to chill.
Take a sheet of pastry and, using a pastry brush, cover with a thin coating of the melted butter, repeat with a second sheet and lay this on top of the first. Then either push the middle of the 2 sheets of pastry into a deep muffin tin, or lay flat on a baking tray, spoon ¼ of the turnip & mushroom mixture into the middle of the pastry. Gather up the outer edge of the pastry and twist it so that it creates a ball of filling in the bottom with a frilly pastry top - as the butter cools & sets it will hold the shape.
Repeat this process with the remaining sheets of pastry and the filling. Allow the melted butter to cool before putting the parcels on to a baking sheet, then place in the oven for 25 minutes or until the pastry top is a dark golden colour.
Serve hot.
Serves 4
Oven Temperature 180°C
Ingredients
250g field mushrooms
400g turnips, peeled and cut into a rough 2.5 cm dice
75g butter
100ml white wine (optional)
1 clove garlic, peeled and crushed
1tbsp light soy sauce
½ tsp powdered wasabi (optional)
8 sheets of brick or filo pastry
40g melted butter
salt & pepper
Method
Put the turnips in a pan together with the wine and 25g of butter, top up with water to cover the turnips.
Heat the pan to boiling point and then reduce the heat to a gentle simmer. Cook until soft. Remove the turnips from the pan, reserving the liquid, and set aside to cool.
Return the pan to the heat and boil the remaining liquid until only a teaspoon of wine & water together with the butter remain.
Chop the mushrooms into a ½ cm dice. Heat a frying pan until hot, add 50g of butter together with the mushrooms and a pinch of salt. Fry until the mushrooms are golden, turn off the heat and add the garlic stirring gently.
Place the cooled turnips in a blender together with the reserved juice and puree the mixture until smooth, add the wasabi (if using) and the soy sauce. Place the turnip mixture together with the mushrooms in a bowl and gently stir them together. Season to taste with salt & pepper. Set aside in the fridge to chill.
Take a sheet of pastry and, using a pastry brush, cover with a thin coating of the melted butter, repeat with a second sheet and lay this on top of the first. Then either push the middle of the 2 sheets of pastry into a deep muffin tin, or lay flat on a baking tray, spoon ¼ of the turnip & mushroom mixture into the middle of the pastry. Gather up the outer edge of the pastry and twist it so that it creates a ball of filling in the bottom with a frilly pastry top - as the butter cools & sets it will hold the shape.
Repeat this process with the remaining sheets of pastry and the filling. Allow the melted butter to cool before putting the parcels on to a baking sheet, then place in the oven for 25 minutes or until the pastry top is a dark golden colour.
Serve hot.
Thursday, September 1, 2011
Chocolate & Orange Tart
Serves 8 – 12
Ingredients
1 packet ready rolled puff pastry
500ml orange juice
125g sugar
25cl crème fraiche
25cl single gream
100g milk chocolate
100g dark chocolate ideally 70% cocoa solids
25g butter
Method
Grease and line a 25cm flan dish. Put the pastry in it and bake blind ( prick the base with a fork, line with greaseproof paper and cover with baking beans, rice or coins will work if you have no baking beans) in a cool oven (i.e 150°C) for 1 hour, removing the baking beans after 40 minutes.
The pastry is cooked when golden. Set aside and allow to cool.
Add the sugar to the orange juice in a pan, heat gently until dissolved, then bring to the boil and reduce until only 5cl remain and the consistency is syrupy.
Add the cream and crème fraiche to the syrup and warm to about 70°C. Remove from the heat.
Break up the chocolates into small bits, add to the cream mixture and stir gently, the latent heat should melt the chocolate without it becoming grainy. When a smooth mixture has been achieved, add the butter and stir gently again until smooth.
Pour into the pastry case and carefully put in the fridge to set for 4 hours. Remove from the fridge about 20 minutes before serving.
Friday, August 12, 2011
Peaches with Vanilla in Rosé Wine
This is a great summer dessert and by using white peaches the colour contrast on the plate is really appealing. We use the local Anjou Cabenet wine, which is Demi-Sec, but any Rosé wine will work. You can prepare this a day in advance, leaving it to chill in the fridge.
Serves 4
Ingredients
4 large ripe peaches, preferably white
1 bottle rosé wine
100g sugar
100ml water
water for boiling
ice cold water
1 vanilla pod
Method
Start by removing the skins from the peaches by using the following method:
Boil a large pan of water, remove from the heat, then gently put the peaches into it.
Remove the peaches in the order you put them in, immediately after you have added the last one, plunge them straight into a large bowl of ice cold water.
Take a sharp knife and cut through the flesh down to the stone, following a line all the way round so you end up with the peach in 2 halves.
Gently twist the halves, so that the peach splits in half (if for any reason you are unable to do this make another cut so you end up with quarters). Carefully remove the stone. Peel the skin from the flesh, this should come off easily having blanched them.
Put the halves or quarters in a fresh bowl and cover with the wine.
Meanwhile put the water, vanilla and sugar into a pan and heat. Bring to the boil. Once boiling, remove from the heat and allow to cool before pouring the vanilla sugar syrup over the peaches and cover with cling film, allow to cool before putting in the fridge for at least 4 hours.
Serve cold with crème fraiche or vanilla ice cream.
Serves 4
Ingredients
4 large ripe peaches, preferably white
1 bottle rosé wine
100g sugar
100ml water
water for boiling
ice cold water
1 vanilla pod
Method
Start by removing the skins from the peaches by using the following method:
Boil a large pan of water, remove from the heat, then gently put the peaches into it.
Remove the peaches in the order you put them in, immediately after you have added the last one, plunge them straight into a large bowl of ice cold water.
Take a sharp knife and cut through the flesh down to the stone, following a line all the way round so you end up with the peach in 2 halves.
Gently twist the halves, so that the peach splits in half (if for any reason you are unable to do this make another cut so you end up with quarters). Carefully remove the stone. Peel the skin from the flesh, this should come off easily having blanched them.
Put the halves or quarters in a fresh bowl and cover with the wine.
Meanwhile put the water, vanilla and sugar into a pan and heat. Bring to the boil. Once boiling, remove from the heat and allow to cool before pouring the vanilla sugar syrup over the peaches and cover with cling film, allow to cool before putting in the fridge for at least 4 hours.
Serve cold with crème fraiche or vanilla ice cream.
Wednesday, July 13, 2011
Spinach Roulade With Goat's Cheese & Bacon
Serves 8 as a starter or 4 with a light salad for lunch. If you don't like Goats Cheese then use a cream cheese in it's place.
Oven Temp. 190°C
Ingredients
500g fresh washed spinach (or 250g frozen spinach which has been defrosted)
3 egg yolks
5 egg whites
3 tbsp flour
75g goats cheese
2tbsp crème fraiche
100g smoked bacon lardons
100g chopped walnuts
pinch freshly grated nutmeg
salt & pepper
Method
Plunge the fresh spinach in boiling water for 30 seconds and then drain. Allow to cool. Squeeze as much liquid out of the spinach as you can and place in a food processor. If using frozen then just squeeze as much liquid out as possible before putting in the processor.
Add the egg yolks, flour & 1 tablespoon of the crème fraiche. Pulse until well mixed. Add the nutmeg and season with the salt & pepper - it is a good idea to add more s&p than you think as it will dissipate during cooking.
Line a shallow baking tin with grease proof paper and cover with a little oil.
Whisk the egg whites to just beyond soft peak, then using a metal spoon or spatula, gently fold the egg whites into the spinach mixture. Pour into the lined baking tin and bake in the oven for 15 minutes or until firm to the touch.
Meanwhile fry the bacon lardons until golden. Then blend the goats cheese and remaining tablespoon of crème fraiche until smooth. Stir in the lardons and walnuts, season to taste with s&p.
Remove the spinach from the oven, allow to cool slightly, then turn out on to another sheet of greaseproof paper.
Remove the greaseproof paper used for baking and spread the goats cheese mixture over the top, ensuring an even coating all over including the edges.
Take one of the narrow ends of the greaseproof paper and lift, pulling it gently towards the other end, the roulade will start to roll up in a spiral. Continue with this process until you have rolled all the roulade up. It is a good idea not to roll too tightly as the filling tends to squeeze out if you do, but it should be tight enough so that there are no gaps between filling and spinach.
Place in the fridge and allow to set for at least a couple of hours before serving.
To serve, cut into slices about 3 cm wide.
Oven Temp. 190°C
Ingredients
500g fresh washed spinach (or 250g frozen spinach which has been defrosted)
3 egg yolks
5 egg whites
3 tbsp flour
75g goats cheese
2tbsp crème fraiche
100g smoked bacon lardons
100g chopped walnuts
pinch freshly grated nutmeg
salt & pepper
Method
Plunge the fresh spinach in boiling water for 30 seconds and then drain. Allow to cool. Squeeze as much liquid out of the spinach as you can and place in a food processor. If using frozen then just squeeze as much liquid out as possible before putting in the processor.
Add the egg yolks, flour & 1 tablespoon of the crème fraiche. Pulse until well mixed. Add the nutmeg and season with the salt & pepper - it is a good idea to add more s&p than you think as it will dissipate during cooking.
Line a shallow baking tin with grease proof paper and cover with a little oil.
Whisk the egg whites to just beyond soft peak, then using a metal spoon or spatula, gently fold the egg whites into the spinach mixture. Pour into the lined baking tin and bake in the oven for 15 minutes or until firm to the touch.
Meanwhile fry the bacon lardons until golden. Then blend the goats cheese and remaining tablespoon of crème fraiche until smooth. Stir in the lardons and walnuts, season to taste with s&p.
Remove the spinach from the oven, allow to cool slightly, then turn out on to another sheet of greaseproof paper.
Remove the greaseproof paper used for baking and spread the goats cheese mixture over the top, ensuring an even coating all over including the edges.
Take one of the narrow ends of the greaseproof paper and lift, pulling it gently towards the other end, the roulade will start to roll up in a spiral. Continue with this process until you have rolled all the roulade up. It is a good idea not to roll too tightly as the filling tends to squeeze out if you do, but it should be tight enough so that there are no gaps between filling and spinach.
Place in the fridge and allow to set for at least a couple of hours before serving.
To serve, cut into slices about 3 cm wide.
Friday, June 3, 2011
Elderflower Mousse
This is a light delicate Mousse with a subtle and fresh flavour, everything you want from a dessert in Spring. We use our own Elderflower Cordial, but pre-made can also be used without detriment. Because of the delicacy of the flavour, any accompaniments need to be chosen carefully, dark chocolate is good (in fact we encase the mousse in a thin layer of dark chocolate). The perfect wine to go with this is a Chenin Blanc Demi-Sec, we use Domaine des Terres Blanches Blet Tendre.
Serves 6
Ingredients
120g sugar
28ml water
2 egg whites
200ml elderflower cordial
2 gelatin leaves
200ml whipping cream
Method
The first stage is to create an Italian meringue, which is not as difficult as it seems. The crucial element is to get the syrup temperature to the right level ie. 121°C.
Add the sugar to the water in a pan and gently heat to dissolve the sugar. Once this has happened increase the heat to bring the syrup to the boil.
Meanwhile whisk the egg whites in a clean bowl to form stiff peaks.
When the temperature in the sugar syrup reaches [b]121°C[/b], remove the pan from the heat and pour in a steady stream into the egg whites, whisking all the time. Continue to whisk until the meringue reaches room temperature.
Stage 2 is the assembly of the mousse.
Firstly soak the gelatin leaves in cold water for about 5 minutes.
Whip the cream until a ribbon consistency is achieved.
Pour the elderflower cordial into a pan and add the gelatin. Warm very gently until the gelatin has dissolved. Remove from the heat.
Pour the cordial and gelatin mixture into the Italian meringue and mix gently with a balloon whisk until smooth.
Using either a metal spoon or plastic spatula, fold the cream into the meringue mixture. When all is incorporated, spoon or pipe into serving dishes and refrigerate for 4 hours until set.
Serve cold
Serves 6
Ingredients
120g sugar
28ml water
2 egg whites
200ml elderflower cordial
2 gelatin leaves
200ml whipping cream
Method
The first stage is to create an Italian meringue, which is not as difficult as it seems. The crucial element is to get the syrup temperature to the right level ie. 121°C.
Add the sugar to the water in a pan and gently heat to dissolve the sugar. Once this has happened increase the heat to bring the syrup to the boil.
Meanwhile whisk the egg whites in a clean bowl to form stiff peaks.
When the temperature in the sugar syrup reaches [b]121°C[/b], remove the pan from the heat and pour in a steady stream into the egg whites, whisking all the time. Continue to whisk until the meringue reaches room temperature.
Stage 2 is the assembly of the mousse.
Firstly soak the gelatin leaves in cold water for about 5 minutes.
Whip the cream until a ribbon consistency is achieved.
Pour the elderflower cordial into a pan and add the gelatin. Warm very gently until the gelatin has dissolved. Remove from the heat.
Pour the cordial and gelatin mixture into the Italian meringue and mix gently with a balloon whisk until smooth.
Using either a metal spoon or plastic spatula, fold the cream into the meringue mixture. When all is incorporated, spoon or pipe into serving dishes and refrigerate for 4 hours until set.
Serve cold
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