Try these tasty little chocolate flat jacks in no time at all watch this space.
Tuesday, 26 March 2013
Wednesday, 16 May 2012
Venetian Potatoes
Ingredients
5 Large potatoes e.g Maris piper
4 tablespoons olive oil
1 1/2 teaspoons coarse sea salt
Freshly ground black pepper
Method
1) Wash the potatoes but leave the skins on. Slice a very thin slice off the long side of each potato so they can sit upright in a roasting tin without rolling over.
2) With the flat edge on a chopping board, carefully cut slices vertically down through the potato towards the chopping board but NOT right through, make slices every 1/4 cm so you end up with fan like cuts down the whole potato( these will open during cooking).
3) Put the potatoes, oil, salt and pepper in a bag and toss until potatoes are well coated. Place them into a roasting tin with the slices upwards and roast for at least 1 hour or until they are brown and crispy on the outside and soft on the inside.
To Serve
Put the venetian potatoes into a warm bowl for people to help themselves. You can serve this as a table snack or to accompany roast meat or fish.
Chefs Tip: To prevent cutting all the way through the potatoes by accident, place a wooden spoon handle behind the potato as you cut the the knife can only cut down to the level of this and not as far as the chopping board.
5 Large potatoes e.g Maris piper
4 tablespoons olive oil
1 1/2 teaspoons coarse sea salt
Freshly ground black pepper
Method
1) Wash the potatoes but leave the skins on. Slice a very thin slice off the long side of each potato so they can sit upright in a roasting tin without rolling over.
2) With the flat edge on a chopping board, carefully cut slices vertically down through the potato towards the chopping board but NOT right through, make slices every 1/4 cm so you end up with fan like cuts down the whole potato( these will open during cooking).
3) Put the potatoes, oil, salt and pepper in a bag and toss until potatoes are well coated. Place them into a roasting tin with the slices upwards and roast for at least 1 hour or until they are brown and crispy on the outside and soft on the inside.
To Serve
Put the venetian potatoes into a warm bowl for people to help themselves. You can serve this as a table snack or to accompany roast meat or fish.
Chefs Tip: To prevent cutting all the way through the potatoes by accident, place a wooden spoon handle behind the potato as you cut the the knife can only cut down to the level of this and not as far as the chopping board.
Monday, 14 May 2012
Steak Provencal
Serves 4
Cooking time 2-3 hrs
preparation time 15 Min's
Ingredients
2 tablespoons oil
4 slices of stewing/braising steak (approx. 150-200g per person)
1/2 Onion - sliced
2 cloves garlic - crushed
2 carrots - peeled and cut into cubes
2 sticks celery - finely sliced or chopped
1 teaspoon dried thyme
4 anchovy fillets - finely chopped
1 heaped tablespoon flour
2 tablespoons Marsala or sweet white wine
300ml red wine
200ml water
1 beef stock cube
1 tablespoon tomato puree
4 x good sprigs of parsley
Method
1) Heat the oil in a deep sided saucepan until very hot and then brown the meat briskly on both sides. Remove the meat to an ovenproof dish or roasting tin and then, adding a little more oil, add the onions, carrots, celery, anchovies and thyme. Turn the heat down. Put a lid on the pan and allow to cook for 10 minutes.
2) Add the Marsala, red wine and garlic.
3) Bring to the boil and pour over the meat. Cover well with foil and bake for 2-3 hours or until the meat is really tender.
4) When the meat is cooked, remove with a slotted spoon. Wrap the meat in foil parcels of 4 steaks at a time and keep in a warm place. Transfer the juices and vegetables to a saucepan and allow the fats to come to the surface. Sieve the flour over the surface and wait for the flour to turn translucent. Stir in the flour and bring to the boil. If the flavour is good but the liquid too watery, then thicken with a teaspoon of cornflour mixed with cold water. Repeat if necessary. This can be cooked to this point ahead of time and re-heated with the meat, slowly for about 15 minutes in a saucepan.
To Serve
Place the steak on top of a pile of glazed carrots in the centre of the plate. Spoon the gravy around and over the steak. Garnish with parsley leaves.
Chefs Tip: Don't miss out the anchovies the final taste will not be of fish whatsoever, it will simply melt into the dish giving it a really rounded savoury flavour.
Cooking time 2-3 hrs
preparation time 15 Min's
Ingredients
2 tablespoons oil
4 slices of stewing/braising steak (approx. 150-200g per person)
1/2 Onion - sliced
2 cloves garlic - crushed
2 carrots - peeled and cut into cubes
2 sticks celery - finely sliced or chopped
1 teaspoon dried thyme
4 anchovy fillets - finely chopped
1 heaped tablespoon flour
2 tablespoons Marsala or sweet white wine
300ml red wine
200ml water
1 beef stock cube
1 tablespoon tomato puree
4 x good sprigs of parsley
Method
1) Heat the oil in a deep sided saucepan until very hot and then brown the meat briskly on both sides. Remove the meat to an ovenproof dish or roasting tin and then, adding a little more oil, add the onions, carrots, celery, anchovies and thyme. Turn the heat down. Put a lid on the pan and allow to cook for 10 minutes.
2) Add the Marsala, red wine and garlic.
3) Bring to the boil and pour over the meat. Cover well with foil and bake for 2-3 hours or until the meat is really tender.
4) When the meat is cooked, remove with a slotted spoon. Wrap the meat in foil parcels of 4 steaks at a time and keep in a warm place. Transfer the juices and vegetables to a saucepan and allow the fats to come to the surface. Sieve the flour over the surface and wait for the flour to turn translucent. Stir in the flour and bring to the boil. If the flavour is good but the liquid too watery, then thicken with a teaspoon of cornflour mixed with cold water. Repeat if necessary. This can be cooked to this point ahead of time and re-heated with the meat, slowly for about 15 minutes in a saucepan.
To Serve
Place the steak on top of a pile of glazed carrots in the centre of the plate. Spoon the gravy around and over the steak. Garnish with parsley leaves.
Chefs Tip: Don't miss out the anchovies the final taste will not be of fish whatsoever, it will simply melt into the dish giving it a really rounded savoury flavour.
Wednesday, 9 May 2012
Vanilla Cheese cake with raspberry coulis
Serves 12
Ingredients
150g plain digestive biscuits or petit beurre
75g butter
1kg cream cheese
400g white chocolate
2 tsp vanilla essence
Raspberry coulis
1 small punnet of raspberries( you can use frozen)
150g icing sugar
The Method
1) Cover the base of a loose bottom tin with a double layer of clingfilm. Crumb biscuits until very fine in food processor (or put into plastic bag and smash with a rolling pin).
2) Melt butter in saucepan, mix with crumbed biscuits then press biscuit mixture into loose bottomed tin.
3) Melt the chocolate in a bowl over a pan of boiling water. Leave to cool for 10 minutes. When cool mix into the cream cheese and spoon over the base. Smooth the top with a wet knife. Cover with clingfilm and put into the fridge for at least 5 hours to set.
4) For the raspberry coulis- Slowly bring the raspberries to the boil with the icing sugar for 5 Min's until the sauce is sticky remove from the heat and puree with a hand blender, pass through a sieve and allow to cool before refrigerating.
To Serve
Cut with a hot knife dipped in hot water, drizzle the coulis onto the plate and place the cut cheesecake on top serve with creme Chantilly.
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