Pear and Ginger Upside Down Pudding

Ingredients:
200g Butter
200g Soft brown sugar
3 Pears, cored, peeled and quartered
2 Eggs, beaten
125g Flour
1 tsp Baking powder
2 tsp Ground ginger

Method:

1. Melt 75g of the butter and add 75g of the sugar. Heat gently until the sugar has dissolved. Add the pears and stir gently to coat the pear quarters. 
2. Arrange the pear quarters onto the base of a greased 20cm cake tin and drizzle over a little of the melted butter.
3. In a separate bowl, beat together the remaining butter and sugar to a creamy consistency. Gradually add the egg and the flour, adding a little of each at a time. Add the ginger and baking powder and fold in. Test the consistency of the sponge mixture to see if it drops off the end of a spoon in a big dollop. If it is too dry, add a little milk, until dropping consistency is reached. 
4. Spoon the cake mix evenly over the pears.
5. Place into an oven at 180° C and bake for 40 - 45 minutes, or until the cake is risen and golden. To ensure the cake is cooked, gently press in the middle - the cake should bounce back into shape. 
6. When cooked, remove from the oven and allow to cool slightly before transferring (upside-down of course) to a wire cooling rack.
7. Drizzle the remaining syrup over the cake once it is cool.

Serve with a little creme fraiche. The quantities shown in this recipe make enough for a 20cm cake, approximately 12 servings.

Asparagus cappuccino

Ingredients:
25 g unsalted butter
1/2 tbsp olive oil
1 onion, chopped
2 sticks celery, chopped
1 baby fennel bulb, chopped
1 medium potato, chopped
1 tbsp chopped tarragon
375ml chicken stock
350 g (about 12 spears) asparagus, woody ends trimmed, chopped
300 ml thick cream.

Method:

1. Heat the butter and oil; fry the onion, celery and fennel for 1 minute.
2. Add the potato, tarragon and stock and cook for 10 minutes.
3. Add the asparagus and cook for a further 5 minutes until the vegetables are tender.
4. Set aside to cool slightly then place in a blender and process until smooth.
5. Season well with salt and pepper and add the cream.
6. Just before serving reheat the soup gently, and you can blend with an electric hand blender to froth the soup. Pour into serving cups.

Serves 8
Adapted from ABC Delicious: Let's do Lunch

Red Velvet Cake from Waldorf Astoria Cookbook

Ingredients:
3 oz unsweetened chocolate, chopped
2 cups granulated sugar
4 large eggs
1½ cups vegetable oil
1½ tsp pure vanilla
2 cups AP flour
2¼ tsp baking soda
¼ tsp salt
3 cans (12 oz) canned beets, drained and pureed
1 tsp red food coloring

For the Icing:
2 cups heavy cream
12 oz cream cheese, room temperature
12 oz mascarpone cheese
½ tsp vanilla extract
1½ cup powdered sugar, sifted

Method:
For the Cake:

1. Preheat oven to 180°C.
2. Melt chocolate in a metal bowl and set over a saucepan of boiling water or in the top of a double boiler. ( Or, melt in a microwave for 20-30 seconds.)
3. Meanwhile, place sugar, eggs, oil and vanilla in the bowl and mix for about one minute on low speed.
4. In a mixing bowl, sift together flour, baking soda and salt. Add dry ingredients to egg mixture and continue to mix on low speed until well incorporated. Add melted chocolate and mix on low speed. Add pureed beets and food coloring. Continue to mix on low speed until all ingredients are thoroughly combined.
5. Divide batter evenly between 3 greased and floured pans and bake for 20-25 mins or until cake springs back when touched, or when toothpick comes up clean.
6. Cool for 10 mins in the pans and turn layers out onto rack to cool completely.

For the Icing:

1. Pour cream into small bowl and whip to soft peaks.
2. Refrigerate.
3. Place cream cheese in a bowl and mix on low speed until soft and smooth.
4. Add mascarpone and mix until combined.
5. Add vanilla and powdered sugar and mix well.
6. Fold in whipped cream by hand with spatula.
7. Refrigerate until ready to assemble.

Salt Beef

Ingredients
2.7kg (6lb) Beef Brisket, lean
285g (10oz) Coarse Salt
4 Tbsp Soft Brown Sugar
2 Tbsp Black Peppercorns, coarsely crushed
1 Tbsp Coriander Seeds, coarsely crushed
10 Juniper Berries, crushed
1 tsp Saltpetre
1 Bay Leaf, crushed
½ Tbsp Ground Mace
½ Tbsp Ground Ginger
½ Tbsp Whole Cloves, crushed

Method

1. Place the beef in a ceramic or plastic container (metal would be unsuitable), rub half of the salt well into the beef.
2. Cover the container with clingfilm and refrigerate for 12 hours, turning once.
3. Remove the meat from the container, rinse and dry well with kitchen towels.
4. Mix all of the other together.
5. Rub the mixture into the beef, ensuring its whole area is covered.
6. Place the beef into the cleaned container.
7. Cover with clingfilm and refrigerate for 10 days.
8. Turn the beef every day.
9. After 10 days, remove from the refrigerator, rinse well.
10. Place into a saucepan containing simmering unsalted water.
11. Simmer gently for 3-3½ hours or until tender.
12. If serving hot, add vegetables (onions, carrot, swedes, turnips, etc.) for the final 35-40 minutes of cooking.
13. If serving cold. place the beef into a tight fitting container, cover with a plate (or similar), stand a heavy weight on top.
14. When cold place in the refrigerator overnight.
15. Serve with Horseradish Sauce or Mustard & Horseradish Sauce.

Herb crusted scallops with tarragon cream

IINGREDIENTS:

12 large scallops
salt and pepper
1/2 cup panko crumbs
3 tbs fresh coarsely chopped tarragon
2 tbs fresh chopped parsely
1/4 tsp mortons seasoning blend
3 tps olive oil 2 tbs unsalted butter
1/4 pint cherry tomatoes, halved
1 zuccxini, halved and sliced
3 tbs sherry
3/4 cup half and half mixed with 1 tsp cornstarch

Heat oven to 200F.
Rinse, dry and season scallops.Combine bread crumbs with 1 tbs tarragon, the parsley and the seasoning blend.
Melt 2 tbs of the olive oil with2 tbs butter. Coat the scallops ith the crumb mix and cook about b3 minutes on each side, turning only once.Remove to plate, tent and place in oven to keep warm.
heat 1 tbs olive oil, add tomatoes and saute 2 minutesuntil they start to brown.Add the zucchini and saute 2 mnutes more until just tender.Remove and keep warm.In the same skillet add ths sherryto deglaze, the tarragon and the milk. Heat gently ntil creamy.Adjust seasoning.
Place 3 scallops on each plate, drizzle wit some sauce and serve with sauteed veges.

Apple, blackberry and cheese cobbler

I ngredients:

5 large granny smih apples, abt 21/2 lbs, cut into 3/4 inch cubes
Heat oven to 325F
1/2 cup (1 stick) butter beaten with
1/2 cup gran sugar
1/2 cupbrown sugar until well blended. Beat in
1 cup flour
 1/3 cup sliced almonds
1 tsp vanilla
1 tsp salt. Spread mixture evenly in a 10 by 15 inch jelly roll pan.Bake 10 to 15 minutes until streusel is light golden. Cool.Reset oven to 350F.
Melt 1/4 cup (1/2 stick) butter. Saute apples with 1 cup brown sugar, 2 tsp cinnamon and 1 vanilla bean for 2 minutes. Add 1/2 cup brandy, 1 tbsp fresh lemon juice and 1/2 tsp lemon zest. Cook about 5 minutes until liquid is reduced and apples are tender.Remove from heat. Stir in 1 pint (11/4 cups) blackberries,unthawed frozen.Transfer mixture to a 9 by 13 baking dish. Top with 1 cup (4 ozs) grated sharp white cheddar cheese. Crumble cooled streusel and sprinkle it on top. Bake 8 to 10 minutes until cobbler is heated through and cheese is melted.
Serve with vanilla ice cream.

Crispy Aromatic Duck

Ingredients
1x2.75kg duck, fresh or frozen 6 slices of fresh root ginger 6 spring onions, cut into 7.5cm in lengths cornflour, plain flour or potato flour for dusting Groundnut oil


For the Spice Rub: 2 tbsp five-spice powder 65g sichuan peppercorns 25g whole black peppercorns 3 tbsp cumin seeds 200g rock salt


To Serve: chinese pancakes 6 spring onions, finely shredded hoisin sauce.

Method:1.If the duck is frozen, thaw it thoroughly. Rinse well and blot it completely dry with kitchen paper. Mix all the ingredients for the spice rub together in a small bowl, then rub the duck inside and out with this mixture, applying it evenly. Wrap well in clingfilm and place in the refrigerator for 24 hours.


2.After this time, brush any excess spices from the duck. Stuff the ginger and spring onions into the cavity and put the duck on a heatproof plate. Set up a steamer or put a rack into a wok. Fill it with 5cm/2in of water and bring to the boil. Lower the duck and place into the steamer and cover tightly.


3.Steam gently for 2 hours, pouring off excess fat from time to time. Add more water as necessary. Remove the duck from the steamer and pour off all the liquid. Discard the ginger and spring onions. Leave the duck in a cool place for 2 hours or until it has dried and cooled. At this point the duck can be refrigerated.


4.Just before you are ready to serve it, cut the duck into quarters and dust with cornflour, plain flour or potato flour, shaking off the excess.


5.Heat the oil in a wok or deep fat fryer. When it is almost smoking, deep-fry the duck quarters in 2 batches. Fry the breasts for about 8-10 minutes and the thighs and legs for about 12-15 minutes, until each quarter is crisp and heated right through.


6.Drain the duck on kitchen paper and leave until cool enough to handle. Then remove the meat from the bones and shread it. You can do this easily with a fork. The chinese eat it with bones and all. Serve with the chinese pancakes, spring onions and hoisin sauce.

Horseradish-Crusted Rib Roast

INGREDIENTS:

4 carrots
2 medium onions
24 oz potatoes
8 celery ribs
2 tbsp olive oil
4-5 lb standing rib roast
1 tsp kosher salt
3 sprigs roseary
3/4 cup horseradish sauce
1 1/2 tsp worcestershire sauce
1/4 tsp pepper

Preheat oven to 475f. Peel carrots, onions,potatoes and celery into 1 inch pieces. Combine all vegetables with olive oiluntil well coated. Transfer to roasting pan.Season roast on all sides, place on rack placed over veges. Put in oven and immediately reduce heat to 325f. Bake one hour.
Meanwhile, remove rosemary leavesfromstems and chop leaves very finely. Combine with horseradish,worcestershire sauce and pepper: set aside.
Remove rost from oven. Coat with horseradish mixture. Bake 1 1/2 to 2 more hours or until internal temperaturereaches 145f (medium rare) to 170f (well done).Rest 15 minutes before slicing.

Crispy Aromatic Duck

Crispy Aromatic Duck

Posted using ShareThis

Crispy Aromatic Duck

Crispy Aromatic Duck

Posted using ShareThis