This recipe replaces the rum with vanilla extract so that children and those who don't drink alcohol can partake.
Ingredients
2 Eggs
2 Cups Milk
2 Teaspoons Vanilla Extract
4 Tablespoons Sugar
Pinch of Salt
Grated Nutmeg for garnish
Method
In a saucepan combine all the ingredients and cook over a very low heat until slightly thickened be sure to stir constantly and remove from the heat as soon as starts to thicken-don't overheat or you will have sweet runny scrambled egg!
Garnish with nutmeg and serve warm
Tuesday, 13 December 2011
Cider Glazed Ham
Ingredients
1. Preheat oven to 150°C
2. Run thumb underneath rind of ham to separate from fat. Peel and remove rind. Using a sharp knife, score fat in a diamond pattern.
3. Press a clove into the centre of each diamond.
4. Heat oil in a large, heavy-based baking pan over medium-high heat. Add ham, scored side down and cook for 2 minutes until lightly caramelized. Remove from heat and turn ham so that the scored side is up.
5. Pour over cider and stock. Add shallots, garlic and thyme. Season with salt and pepper. Cover with foil and bake for 1½ hours, basting with cider mixture every 20 minutes.
6. In the meantime prepare the cherry jam. In a medium saucepan, combine cherries, cherry syrup, brown sugar, port, cinnamon stick, orange rind and juice. Simmer over a low heat, stirring occasionally for about 10 minutes. Stir arrowroot with 1 tablespoon of water until smooth. Add to cherry sauce, stirring constantly over heat for about 1 minute until sauce is lightly thickened. Season to taste with black pepper. Set sauce aside until required.
7. Remove ham from oven, remove foil and add apple and fennel to the cider liquid. Return to oven and continue to bake for ½ hour or until apple and fennel are tender and caramelized. NB Protect ham with foil once it is golden brown.
8. Transfer ham to a serving platter. Garnish with cooked shallots, fennel and apples. Sprinkle with extra thyme or microherbs. Serve with warm Cherry and Port jam and mashed potatoes.
- 4-5kg Ham Cooked on the Bone (1/2 leg)
- About 20 cloves
- 1 tablespoon olive oil
- 1 x 355ml bottle apple cider
- 2 cups (500ml) chicken stock
- 12 shallots, peeled
- 3 garlic cloves, thinly sliced
- 2 teaspoons fresh thyme leaves
- 3 large pink lady apples, cored and cut into thick wedges
- 4 small trimmed fennel bulbs, quartered
- 1 x 700g jar morello cherries in syrup
- ½ cup brown sugar
- ½ cup port
- 1 cinnamon stick
- Finely grated rind and juice of 1 orange
- 3 teaspoons of arrowroot
1. Preheat oven to 150°C
2. Run thumb underneath rind of ham to separate from fat. Peel and remove rind. Using a sharp knife, score fat in a diamond pattern.
3. Press a clove into the centre of each diamond.
4. Heat oil in a large, heavy-based baking pan over medium-high heat. Add ham, scored side down and cook for 2 minutes until lightly caramelized. Remove from heat and turn ham so that the scored side is up.
5. Pour over cider and stock. Add shallots, garlic and thyme. Season with salt and pepper. Cover with foil and bake for 1½ hours, basting with cider mixture every 20 minutes.
6. In the meantime prepare the cherry jam. In a medium saucepan, combine cherries, cherry syrup, brown sugar, port, cinnamon stick, orange rind and juice. Simmer over a low heat, stirring occasionally for about 10 minutes. Stir arrowroot with 1 tablespoon of water until smooth. Add to cherry sauce, stirring constantly over heat for about 1 minute until sauce is lightly thickened. Season to taste with black pepper. Set sauce aside until required.
7. Remove ham from oven, remove foil and add apple and fennel to the cider liquid. Return to oven and continue to bake for ½ hour or until apple and fennel are tender and caramelized. NB Protect ham with foil once it is golden brown.
8. Transfer ham to a serving platter. Garnish with cooked shallots, fennel and apples. Sprinkle with extra thyme or microherbs. Serve with warm Cherry and Port jam and mashed potatoes.
Sunday, 20 November 2011
Chocolate Peanut Fudge
200 gms Unsalted Peanuts
100 gms Unsalted Butter
400 gms Caster Sugar
250 mls Milk
1 Teaspoon Vanilla Essence
1 Tablespoon Cocoa Powder
Preheat an oven to 180 degrees and toast the peanuts on a baking sheet until golden brown,remove from the oven and set aside to cool.
meanwhile lightly coat a small square cake tin with a little butter.
Heat the sugar,milk,vanilla,cocoa and a pinch of salt in a saucepan over a medium heat,stirring until the mixture is smooth and sugar has dissolved,bring to the boil and cook further until the mix reaches a temperature of 120 degrees,which should take about 20 minutes,remove from the heat and quickly stir in the butter,fold in the peanuts and pour into the prepared cake tin.
Allow to cool to room temperature and then cut into the desired size and serve.
100 gms Unsalted Butter
400 gms Caster Sugar
250 mls Milk
1 Teaspoon Vanilla Essence
1 Tablespoon Cocoa Powder
Preheat an oven to 180 degrees and toast the peanuts on a baking sheet until golden brown,remove from the oven and set aside to cool.
meanwhile lightly coat a small square cake tin with a little butter.
Heat the sugar,milk,vanilla,cocoa and a pinch of salt in a saucepan over a medium heat,stirring until the mixture is smooth and sugar has dissolved,bring to the boil and cook further until the mix reaches a temperature of 120 degrees,which should take about 20 minutes,remove from the heat and quickly stir in the butter,fold in the peanuts and pour into the prepared cake tin.
Allow to cool to room temperature and then cut into the desired size and serve.
Saturday, 19 November 2011
Rhubarb Souffles With Marinated Raspberries
For the souffles you will need:-
250g cleaned Rhubarb
100ml Water
1teaspoon Vanilla Extract
25g Cornflour
50g Castor Sugar
1 egg,seperated
4 egg whites
Butter and extra sugar for greasing moulds
For the marinated raspberries:-
2 punnets Raspberries
30g caster sugar
40ml Water
20ml Cointreau
To make the souffles first cut the rhubarb into short pieces,place in a small saucepan and cover with water and bring to the boil then reduce the heat to low and allow to simmer until soft,rub the rhubarb through a fine sieve into another pan,press the rhubarb firmly through the sieve to extract as much fruit as possible leaving just the stringy pulp behind,add the vanilla to the rhubarb mix then mix the cornflour with the sugar and the egg yolk and stir until smooth and lump free,add this to the rhubarb/vanilla mixture bring to the boil stirring constantly,then turn off the heat and allow to cool before adding one egg white,stir well.
Whip the remaining egg whites in a clean bowl until they form peaks,using a whisk stir a quarter of the whites into the rhubarb mixture then gently fold the remaining egg whites into the mixture,be gentle but quick so as no to lose any of the air that has has been added.
Butter 4 souffle molds and sprinkle with sugar,fill the molds until the mixture is about 1cm under the rim,place the molds in an ovenproof dish and fill the dish with hot water until 1cm under the rim of the molds.Bake them in a preheated 190-200C oven for 35 to 40 minutes.
While the souffles are baking prepare the raspberries by dissolving the caster sugar in the water,bring to the boil and then reduce heat to simmer and simmer until the mix starts to thicken slightly ,add the cointreau and raspberries ,cover and turn off the heat.
Serve the souffles by turning out on dessert plates ,arrange raspberries on side.
250g cleaned Rhubarb
100ml Water
1teaspoon Vanilla Extract
25g Cornflour
50g Castor Sugar
1 egg,seperated
4 egg whites
Butter and extra sugar for greasing moulds
For the marinated raspberries:-
2 punnets Raspberries
30g caster sugar
40ml Water
20ml Cointreau
To make the souffles first cut the rhubarb into short pieces,place in a small saucepan and cover with water and bring to the boil then reduce the heat to low and allow to simmer until soft,rub the rhubarb through a fine sieve into another pan,press the rhubarb firmly through the sieve to extract as much fruit as possible leaving just the stringy pulp behind,add the vanilla to the rhubarb mix then mix the cornflour with the sugar and the egg yolk and stir until smooth and lump free,add this to the rhubarb/vanilla mixture bring to the boil stirring constantly,then turn off the heat and allow to cool before adding one egg white,stir well.
Whip the remaining egg whites in a clean bowl until they form peaks,using a whisk stir a quarter of the whites into the rhubarb mixture then gently fold the remaining egg whites into the mixture,be gentle but quick so as no to lose any of the air that has has been added.
Butter 4 souffle molds and sprinkle with sugar,fill the molds until the mixture is about 1cm under the rim,place the molds in an ovenproof dish and fill the dish with hot water until 1cm under the rim of the molds.Bake them in a preheated 190-200C oven for 35 to 40 minutes.
While the souffles are baking prepare the raspberries by dissolving the caster sugar in the water,bring to the boil and then reduce heat to simmer and simmer until the mix starts to thicken slightly ,add the cointreau and raspberries ,cover and turn off the heat.
Serve the souffles by turning out on dessert plates ,arrange raspberries on side.
Sunday, 9 October 2011
Champagne Sorbet
Ingredients
1 Cup Caster Sugar
1 3/4 Cups of Water
1 Orange
1 Lemon
5 Cups of Champagne
In a heavy saucepan combine the water and the sugar and bring to the boil for 4 minutes over a moderate heat.
Peel the orange and lemon being carefull to avoid removing the white pith,add the peels to the water/sugar mix and boil again for a further 6 minutes,remove from the heat and allow to cool,remove the peel and stir in the champagne and the juice of the orange and lemon.
Place on a freezer tray and cover with foil,freeze for four hours stirring occasionally to remove any ice crystals.
Remove from the freezer 10 minutes before serving in chilled glasses.
1 Cup Caster Sugar
1 3/4 Cups of Water
1 Orange
1 Lemon
5 Cups of Champagne
In a heavy saucepan combine the water and the sugar and bring to the boil for 4 minutes over a moderate heat.
Peel the orange and lemon being carefull to avoid removing the white pith,add the peels to the water/sugar mix and boil again for a further 6 minutes,remove from the heat and allow to cool,remove the peel and stir in the champagne and the juice of the orange and lemon.
Place on a freezer tray and cover with foil,freeze for four hours stirring occasionally to remove any ice crystals.
Remove from the freezer 10 minutes before serving in chilled glasses.
Saturday, 8 October 2011
Smoked Salmon Risotto
Risotto is not as difficult to prepare as some chefs like to pretend,it's simply a matter of using the best rice you can find and using good stock and making sure each cup of stock is fully absorbed before adding any more.
For Risotto a'la salmone you will need-
2 Cups Arborio Rice
I Onion finely chopped
6 Cups Chicken Stock
1/2 Cup Cream
1 Cup of sliced smoked salmon
8 Tablespoons Butter
Salt & Pepper
In a large frypan saute the salmon in 2 tablespoons of butter,season with salt and pepper and remove from the heat ,add the cream and cook for a further minute then set aside.
For the risotto melt 4 tablespoons of the butter in a large saucepan and cook the onion till softened and translucent,add the rice and cook 3 minutes ensuring that every grain of rice is coated in the butter,then start slowly adding one cup of hot stock at a time ensuring that all stock is fullly absorbed before adding any more,after 10 minutes add the salmon mixture it will take about 20 minutes for the rice to fully absorb all the
stock,when done it will be tender and creamy but not mushy,add the rest of the butter and stir in a little parmesan cheese if you wish,cover and leave a further 2 minutes prior to serving.
For Risotto a'la salmone you will need-
2 Cups Arborio Rice
I Onion finely chopped
6 Cups Chicken Stock
1/2 Cup Cream
1 Cup of sliced smoked salmon
8 Tablespoons Butter
Salt & Pepper
In a large frypan saute the salmon in 2 tablespoons of butter,season with salt and pepper and remove from the heat ,add the cream and cook for a further minute then set aside.
For the risotto melt 4 tablespoons of the butter in a large saucepan and cook the onion till softened and translucent,add the rice and cook 3 minutes ensuring that every grain of rice is coated in the butter,then start slowly adding one cup of hot stock at a time ensuring that all stock is fullly absorbed before adding any more,after 10 minutes add the salmon mixture it will take about 20 minutes for the rice to fully absorb all the
stock,when done it will be tender and creamy but not mushy,add the rest of the butter and stir in a little parmesan cheese if you wish,cover and leave a further 2 minutes prior to serving.
Friday, 7 October 2011
Bacon,Corn and Cheese Muffins
These are great as a mid morning/afternoon snack.
Ingredients
Sift the flour,cornmeal,baking powder salt and pepper together in a large bowl,In a large frypan or skillet cook the bacon with a little of the butter over medium heat until cooked and crispy but not dry,transfer the bacon to a small bowl ,Discard the bacon fat and add the rest of the butter to the pan and cook the onion in the frypan till softened which should take about 5 minutes,return the bacon to the pan then add to the dry mixture along with the milk and egg mixture,add the cheese,drain the corn kernels and stir through the other ingredients.
Grease a muffin tin well and divide the mixture evenly in the tin,preheat an oven to 180 celsius,rotate the tin halfway through cooking which should take about 20-25 minutes or until a skewer inserted in the middle comes out clean.
Ingredients
- 1Cup Plain Flour
- 1 Cup Cornmeal
- 1 Teaspoon Baking Powder
- Salt and Pepper
- 1 Cup Grated Tasty Cheese
- 6 slices bacon, sliced thinly
- 125gms unsalted butter
- 1 Onion,finely chopped
- 1 Small Can Corn Kernels
- 1/2 Cup Milk
- 1 large egg, lightly beaten
Sift the flour,cornmeal,baking powder salt and pepper together in a large bowl,In a large frypan or skillet cook the bacon with a little of the butter over medium heat until cooked and crispy but not dry,transfer the bacon to a small bowl ,Discard the bacon fat and add the rest of the butter to the pan and cook the onion in the frypan till softened which should take about 5 minutes,return the bacon to the pan then add to the dry mixture along with the milk and egg mixture,add the cheese,drain the corn kernels and stir through the other ingredients.
Grease a muffin tin well and divide the mixture evenly in the tin,preheat an oven to 180 celsius,rotate the tin halfway through cooking which should take about 20-25 minutes or until a skewer inserted in the middle comes out clean.
Subscribe to:
Posts (Atom)