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Wednesday, December 26, 2007

Perry jelly and summer fruits:


Gelatine leaves 4
Perry (sparkling pear cider) 500ml
Caster sugar 75gr
Mixed berries
, such as blueberries, raspberries and wild strawberries 125gr


Immerse the gelatine leaves one at a time in a shallow bowl of cold water and leave for a minute or so until soft.

Bring 100ml/3½fl oz of the Perry to the boil in a medium saucepan, add the sugar and stir until dissolved. Drain and squeeze the gelatine leaves, then add to the hot Perry and stir until melted. Remove from the heat, add the rest of the Perry and stir well. Put the pan of jelly somewhere cool, but do not let it set.
Divide half the berries among four individual jelly moulds, or use one large mould. Pour in half of the cooled jelly. Chill for an hour or so to set, then top up with the rest of the berries and unset jelly. (This ensures the berries stay suspended and don't float to the top.) Return to the fridge to chill until set.

To serve, turn the jellies out onto plates and place a scoop of ice cream.

Sunday, December 09, 2007

Salmon wellington:(8)


Salmon fillets skinless 8 3/4-inch thick

Puff pastry 1pkg

Egg yolk mixed with 1tbsp milk for glaze

Mushroom onion filling:

Mushrooms chopped 1pound

Onions chopped 2

Light white wine sauce:

Dry White Wine 6 tbsp
white wine vinegar 6 tbsp
finely chopped shallots 2 tbsp
whipping cream at room temperature 1 1/2 cups
salt 1 tsp

White pepper

Finely chopped chives or parsley 2tbsp


Make mushroom onion filling: Melt butter or margarine in skillet and sauté onion until lightly browned. Add mushrooms and cook, stirring, until most of the liquid has evaporated. Season to taste. Remove to bowl and chill.
Filling may be refrigerated up to 2 days or may be frozen.

Roll half the pastry on a floured board into a rectangle approximately 14 inches long and 12 inches wide. Cut into 4 rectangles. Repeat with remaining dough.

Place salmon fillets on a greased baking sheet. Tuck the thinner parts of fillet underneath, making them all the same thickness. Divide mushroom onion filling among the fillets and spread evenly on top. Cover each with a rectangle of pastry. Tuck 1/2 inch of pastry under fillets; trim off excess dough. Do not cover the entire bottom with pastry or it will become soggy. Brush top and sides with egg yolk glaze, being careful not to let glaze drip. Re-roll scraps of pastry and cut out small decorations.
Place on Wellingtons and glaze the entire pastry again.

May be refrigerated up to 8 hours.

Make light white wine sauce: Place wine, vinegar and shallots or onion in medium saucepan. Bring to a boil, lower the heat, and simmer until slightly thickened and reduced to approximately 4 tablespoons. Slowly whisk in the cream. Simmer, stirring occasionally, until sauce thickens to desired consistency.
This will take a little time, but as the water evaporates from the cream, it will thicken. Season to taste with salt and pepper. Stir in chives or parsley. Reheat before serving. If sauce becomes too thick, thin down with additional wine or cream. Serve hot.

Dark Chocolate and Orange Tart with whisky cream (12)


Sweet pastry:

Flour (soft) 400g

Sugar 100g

Butter 250g

Eggs (beaten) 2

Chocolate and Orange filling:

Chocolate couverture (plain) 350g

(Broken into pieces)

Eggs 4

Double cream 400ml

Sugar 75g

Juice and zest of 2 oranges

Whisky cream:

Double cream 560ml}

Whisky 100ml} whisk together

Icing sugar to sweeten


To make the pastry; sieve the flour then lightly rub in the butter to a sandy texture. Make a well in the centre; add the sugar and beaten egg, mix until dissolved.

Gradually incorporate the flour and butter and lightly mix form a smooth paste. Wrap the pastry in cling-film and allow to rest in the fridge for at least one hour before rolling out.

After the pastry has rested; divide in two and roll each half on a lightly floured surface and carefully line two (8 inch / 20cm) flan rings. Bake blind in a pre-heated oven 200’C/400’F for 15 minutes.

To make the filling; melt the broken chocolate pieces in a bowl over hot water. Lightly whisk the eggs and sugar together, bring the cream to the boil and pour on to the eggs and sugar, whisk together and combined. Ladle into the blind-baked pastry cases and cook in a cool oven 130C’/250’F for 25 – 30 minutes or until the chocolate filling has set. When cooked remove from the oven and allow to cool.

At service/to order; carefully cut each tart in to 6 equal portions, place on a cold dessert plate, garnish with a quenelle of whisky cream, chocolate shavings and a sprig of mint. Lightly dust with icing sugar and serve.

Cream of Spinach Soup (4- 6)


Spinach 450g

Small onion 1

Corn flour 30g

Milk 850ml

Egg yolks 2

Cream 3 tbsp

Salt, pepper and nutmeg


Cook the spinach and blend it in a food processor until smooth. Heat the butter in a saucepan and cook the sliced onion until tender but not brown. Dissolve the corn flour in a little milk and add to the pan, mix well, bring to the boil, stirring and boil for three minutes. Stain onto the spinach and reheat with the rest of the milk. Whisk the egg yolks and cream together and add a little of the soup mix well, then add the whole mixture to the saucepan, season to taste and add a pinch of nutmeg. Reheat before serving, but do not allow boiling. Stir a spoonful of extra cream into each bowl and serve with hot country bread.

Cake Baklava:


Eggs 5

Unsalted butter (clarified) 250gr

Ground almonds 300gr

Roasted almond slices for decoration

Cardamom powder 1tbsp

Baking powder 2tsp

Raising flour 150gr

Sugar 200gr


Sugar 600-700gr

Water 1cup

Rose water 1cup


Pre-heat oven to 175C

Syrup: Boil the water with syrup till reduced, then add rose water, stir and simmer for 2min and allow to cool.

Prepare a tin by lightly greasing with clarified butter. (Swiss roll tin will 22-33cm)

In the bowl mix the eggs with sugar till a light and creamy colour. Then add all the other ingredients except the butter and mix well. Pour the cooled clarified butter down the sides of the bowl, mixing gently, but do not over mix.

Pour the batter into the tin then and cook for 25min in the middle shelf of the oven.

When the cake is ready, cool it slightly. Then cut into square shapes. Pour the syrup on it very slowly for at least 5times every 20min.

Decorate with slices roasted almond.