February 13, 2015 § Leave a comment
I have tried many different attempts at tarte tatin, from Mary Berry and Raymond Blanc’s making the caramel first and then lining with apples before baking, or BBC food one where you are asked to grate the pastry over the apples.
This one is the best I have found, and it comes from the sticker which came with my Silverwood tarte tatin tin – it’s beautifully simple and produces the most amazing results.
The idea is the caramel is made with the juice from the apples – divine.
Now the first few times I made tarte tatin I did it in a frying pan and hoped for the best, the results were always tasty, but never attractive (and I burned my hand on the handle as I’m apparently incapable of understanding that just because it’s a frying pan the handle gets hot when you put it in an oven!). The proper pan for the job can be used on the job, put in the oven, has a nice heavy base and decent lip for flipping the tart over.
But don’t take my word for it – try it yourself: (and because it’s old school I make it in oz)
Please note it is SO important to stack your apples up vertically so you the most amazing and deep squidgy caramelised apply goodness and none of this flat tarte rubbish.
8in Tarte Tatin Pan
PASTRY: 6oz plain flour; 1oz caster sugar; 3oz unsalted butter, chilled and diced; 1egg yolk; 2 tablespoons icy water; a pinch of salt.
FILLING: 3oz unsalted butter; 6oz caster sugar; 3lb (about 8) dessert apples, such as Cox’s Orange Pippin, Granny Smith, Golden Delicious, Egremont Russet.
It is best to use tart eating apples for the filling – cooking apples release too much liquid – and to pack them together tightly. Don’t put the pastry onto the apples until they are sitting in a good brown caramel or the tart will be soggy and insipid-tasting.
Make the pastry dough by hand or in a food processor: Put the flour, salt and sugar in the bowl of the processor and process until mixed. Add the diced butter and process until the mixture resembles fine crumbs. With the machine running, add the egg yolk and icy water through the feed tube, and process until the mixture binds together to form a firm but not dry dough. If there are dry crumbs, gradually add a little more water. Wrap and chill while preparing the apples.
Cut the butter into thin slices and arrange to cover the base of the pan completely. Sprinkle over the sugar to make an even layer.
Peel, halve and core the apples. Arrange in the pan, on top of the butter and sugar, so the apple halves stand up vertically. Pack the apples tightly together so the tart will not collapse in the oven. Put the pan over a moderate heat on top of the stove and cook for 20-30 minutes or until the butter and sugar have formed a richly coloured caramel, and all the moisture from the apples has evaporated. Remove from the heat. While the apples are cooking, preheat the oven to 220C (425F, Gas 7).
Roll out the dough on a lightly floured surface to a round to fit the top of the pan. Roll up the dough around the rolling pin and lift over the pan. Gently unroll the dough so it covers the apples completely. Quickly tuck the edges of the dough down inside the pan, then prick the pastry lid all over with a fork. Bake for 20-30 minutes or until golden brown and crisp. Cool slightly, then loosen the pastry edges and turn out the tart upside down so the pastry is under the caramelised apples. Eat warm or at room temperature, with ice-cream, crème fraîche or fromage frais.
October 8, 2014 § 2 Comments
This recipe comes from Raymond Blanc for the BBC, and is a great weekend recipe as it can be left alone to do its thing for a little while:
- 1 tbsp extra virgin olive oil
- 2 onions, cut into wedges
- 2 garlic cloves, sliced
- 2 bay leaf
- 1 sprig thyme
- 2 pinch salt
- 2 pinches ground black pepper
- 1 pinch cayenne pepper
- 2 tsp smoked paprika
- 45g tomato purée
- 400g canned chopped plum tomatoes
- 200g white wine, boiled for 30 seconds
- 400g squid, skin and quill removed, scored and cut in to 5cm pieces
- 200g cooking chorizo, cut in to 3cm pieces
- 300g new potatoes, halved
- 100g squid, cleaned, cut into rings or scored
- chopped parsley
In a frying pan over a medium heat, heat the olive oil and fry the onions, garlic, herbs, salt, pepper and smoked paprika for about seven minutes, or until lightly golden-brown. Add the tomato purée and cook for three minutes, stirring frequently. Then add the chopped tomatoes and cook for five minutes, or until they have broken down.
Finally, add the remaining ingredients and bring to a simmer. Cover with a lid, but leaving a small gap for steam to escape and reduce the heat to minimum – just a few bubbles. Cook for one hour. Taste and adjust the seasoning with more salt and pepper if necessary.
To finish the dish and serve, flash fry the squid rings for one minute in a hot frying pan until golden-brown and just cooked through. Arrange the stew on a large dish or four large plates. Top with flash-fried squid pieces and some chopped parsley.
I think this dish needs some nice crusty bread to mop up all the tasty sauce.
October 6, 2014 § 2 Comments
This has to be the faffiest recipe I have put on the blog – it is a beast of a cake, two layers of moist chocolate sponge painted with dark chocolate, sandwiched together with a chocolate truffle cream coated in a shimmery chocolate glaze.
The Bouchon Bakery book came from my mum a few years back and it really is a gem for anyone wanting to step it up a little in the baking arena past the basics (though who doesn’t love a Victoria Sandwich). I’ve made this cake twice in the last week in the run up to the University of Manchester Charity Bake-Off (see link to competition site)– which I won :) – Hence amusing cake and prize picture from the competition…
I want on a charity cycle ride for the British Heart Foundation with a twist on Sunday – the 52miles route left Manchester at 1am! We had a few hiccups at the start but made really good time completing the route in 3hours 20mins (not including mechanical and jelly baby breaks). This super duper rich chocolate cake was the perfect antidote to achy legs.
Good luck and keep your patience.
Palet d’Or – Thomas Keller: from ‘Bouchon Bakery’
For this recipe you will need an 8” x 1 3/8” bottomless cake ring and silver leaf gelatin.
- 101g plain flour
- 31g cocoa powder
- 5g baking soda
- 5g baking powder
- 1g salt
- 56g eggs
- 126g caster sugar
- 2g vanilla paste
- 86g mayonnaise
- 105g water
Preheat the oven to 165C. Line a sheet pan with a silpat or line with parchment paper and spray the parchment.
Sift the flour, cocoa powder, baking soda, and baking powder into a medium bowl. Add the salt and whisk to combine.
Place the eggs, sugar and vanilla paste in the bowl of a stand mixer fitted with a whisk attachment and mix on medium-low speed for about 1 minute. Increase the speed to medium and whip about 5 minutes. Scrape down the sides of the bowl and whip medium high-speed for another 5 minutes, or until the mixture has thickened. When the whisk is lifted, the mixture should form a slowly dissolving ribbon.
Add the mayonnaise and whip to combine. Remove the bowl from the mixer stand and fold in the dry ingredients and water in 2 additions each.
Pour the batter into the prepared pan and using an offset spatula, spread it in an even layer, making sure that it reaches into the corners. Bake for 10 minutes. Set on a cooling rack and cool completely.
Cut two 7 ¼ inch discs from the cake. Using a small offset spatula paint 25 grams of melted dark chocolate over each cake round.
Line a sheet pan with a silpat and position a cake ring toward one end of the pan. Centre a cake round, chocolate side down, in the ring. Place the second cake round next to the ring, and freeze for about 1 hour.
- 333g double cream
- 233g 64% chocolate, chopped
- 50g eggs
- 100g egg yolks
- 83g caster sugar
Whip the cream to soft peaks and refrigerate. Melt the chocolate in the top of a bain marie. Transfer the chocolate to a large bowl and let cool to 37.7° to 48.8°C.
Meanwhile, whisk the eggs, egg yolks and sugar in the clean top of the double boiler over simmering water. Initially the eggs will increase in volume and foam, but after 5-7 minutes, the foam will begin to subside and the eggs will thicken. Watch the temperature closely, as the eggs will begin to set if they get too hot; when the temperature reaches 83.8°C, immediately transfer them to the bowl of a stand mixer fitted with the whisk attachment and whip on medium-high speed for about 7 minutes, until the mixture thickens. When the whisk is lifted, the mixture should form a slowly dissolving ribbon.
Whisk one-third of the whipped cream into the chocolate to combine. Fold in the egg mixture, then fold in the remaining whipped cream. Transfer the chocolate cream to the pastry bag.
Remove the sheet pan from the freezer. Pipe a ring of cream to fill the gap between the edges of the cake and the ring. Then pipe a spiral, beginning in the centre of the cake and extending to the edges of the pan. Centre the second cake layer over the first layer. Repeat the piping, using enough cream to reach slightly above the rim of the ring. Sweep a long offset spatula over the cream from one side of the ring to the other for a perfectly smooth surface. Place the sheet pan in the freezer overnight.
- 2.7 g of silver leaf gelatin
- 150g double cream
- 225g sugar
- 180g water
- 75g cocoa powder
Place the gelatin in a bowl of ice water to soften
Place the cream, sugar and water in a large saucepan and bring to a boil. Whisk in the cocoa powder, reduce the heat to keep the mixture at a boil, and cook for about 15 minutes, until the mixture has reduced by about one-third. Test by spooning a small amount onto a plate: run your finger through it – if it runs together, continue to reduce it until your finger leaves a track. Once it has reached the desired consistency, remove the mixture from the heat. Wring the gelatin of excess water and whisk it into the cocoa mixture.
Assembling the Cake:
Line a sheet pan with parchment paper and set cooling rack on top. Position the frozen cake, still in the ring, on the rack. Warm the sides of the ring with your hands or with warm towels. (Do not use hot water- the cream must remain frozen.) Holding one side of the cake steady, lift up and remove the ring.
Reheat the glaze if necessary until hot, and strain through a fine mesh strainer into a spouted measuring cup. In one smooth, quick motion, pour the glaze over the top of the cake, beginning 1 ½ inches from the edges, allowing the glaze to flow down the sides and into the centre to coat. Tap the sheet pan against the work surface to distribute the glaze evenly.
Let the glaze set for a few minutes and then, using a cake lifter or a wide spatula, lift the cake from the rack. If there are any drops of glaze clinging to the bottom of the cake, carefully scrape them against the rack to remove them, then place the cake on a serving platter
To serve, run a slicing knife under hot water and dry well. Slice the cake, heating the knife again as necessary.
*phew* hope you made it through that :)
April 2, 2014 § Leave a comment
How may of you were watching the Hairy Bikers’ Asian Adventure on the BBC? I thought it was really good, and enjoyed it as a good mix of food and travel! The series inspired us to embark on a Japanese week, including:
- Pork Tonkatsu
- Poached Chicken Ramen
- Chicken Katsu curry
Themed weeks are good if ingredients are normally quite pricy, our problem before was that we would buy a whole ingredient sent for just one dish, but by planning a whole range of (Japanese in this case) recipes, we could use all our fresh ingredients before they went off!
This recipe is adapted from the BBC Hairy Bikers’ Recipe. For the sauce, mix the following ingredients together in a small saucepan and bring to a simmer for five minutes:
- 125g tomato ketchup
- 75ml sake – Japanese rice wine
- 2 tbsp Worcestershire sauce
- 2 tbsp Japanese soy sauce (such as Kikoman)
- 1 garlic clove, finely grat
- 1 tsp finely grated fresh root ginger
- 1 tsp Japanese mustard
- 2 tsp mirin
- 1 tbsp sugar
Strain the sauce through a fine sieve into a small bowl. It will be served at room temperature Set to one side until ready to use.
To coat the two pork loin steaks bread crumbs, put 4tbsp plain flour seasoned with salt and pepper in one shallow dish, 2 gently beaten eggs in another and 5tbs panko bread crumbs in a third.
Coat each steak by first dipping into the flour, then the egg and finally the breadcrumbs. Re-dip each steak into the egg and breadcrumbs again – this creates an extra crisp coating. You may need to top up you egg or panko in your dishes.
Heat up a deep non-stick frying pan and add a good half inch of oil in the pan.
Shallow fry the cutlets on a medium heat until golden-brown on both sides- if you are lucky enough to have one, you can test the pork with a probe cooking thermometer – pork is cooked at 72C), this will take about 4 minutes on each side, be careful when turning the cutlets to avoid splashing the hot fat.
We had our pork with sticky rice, shredded Chinese cabbage and the Tonkatsu sauce poured over.
February 3, 2014 § 2 Comments
This was a great lunch! So quick and easy and the only non-store cupboard ingredient is a kilo of mussels!
On the way back from cycling to Ikea we stopped off at the fishmongers to buy some trout, which we had en papillote for tea and some mussels for lunch yesterday. Eventually deciding against a lamp in Ikea that would have been hard to bungee across the rack. It was nice 25 mile round trip on a sunny but very windy day!
These are essentially moules mariniere only with cider instead of wine, as it has a much lighter less alcoholic flavour. The garlic bread was a bit of an afterthought, but as the home-made bloomer was going a bit stale -instead of throwing it out we decided to jazz it up:
Rustic parsley garlic bread:
If you’re lucky enough to have a small food processor/whizzer of some kind use that, if not a bowl and the back of a spoon will do quite well instead. If you are whizzing you can leave your engredients whole, if not make sure you chop everything nice and fine before you start to beat them into the butter.
Blend together, 50g butter, 3 cloves of garlic, 2tbsp flat leaf parsley and a pinch of salt. Once this has all blended together spread it on old slices of bread and grill until golden.
Moules mariniere / a la Manchester
Start off by cleaning all your mussels, pull out the beards – green mossy things, Neil uses his fingers, I use a pair of fish tweezers because I find them quite slippery, then rinse the mussels in cold water. As you go through the mussels make sure they’re all closed, if not give them a good tap on your work surface and see if they close, if they don’t chuck them away.
Once your mussels are nice and clean finely dice a small onion and a clove of garlic, sweat these off in a tsp of pork fat (or butter) in a very large saucepan until they soften but don’t colour. Add in 150ml of dry cider and the clean mussels turn up the heat, cover and leave to steam for a couple of minutes or until the mussels open.
Once cooked pour in 50ml of double cream and a small handful of chopped flat leaf parsley and stir this altogether – discard any mussels that haven’t opened. The mussels will have released a lovely salty liquor into the sauce. Serve with the garlic bread to mop up the sauce.
January 23, 2014 § 11 Comments
Warming winter sausages in spiced apple relish
Winter and sausages – there is nothing so perfect in all the cold winter months as a good sausage supper. After being told that ‘no we can’t have another sausage sandwich for tea, that’s not a meal’ we settled on this recipe from Johnnie Mountain’s PIG book which has never disappointed.
Good quality sausages are a must. Ideally they should have a slightly coarse texture and contain at least 80% pork meat.
To start off the relish soak 55g raisins in very hot water for 30mins and then drain them. Heat a tbsp of vegetable oil over a medium heat in a large frying pan and fry 8 sausages (though we used 12 chipolatas as they go further…) for about 15 minutes, until golden brown and cooked through. Once you’ve popped the sausages onto a plate and put them somewhere warm it’s time to make the relish.
The relish is really quite easy – a useful midweek recipe. Add another tbsp.of vegetable oil to the same frying pan and soften a finely chopped onion (this will make use of all the lovely sausage flavours left in the pan), this will take about 10 mins on a medium heat, then stir in 1/4tsp ground cinnamon (or an inch or so stick of cinnamon), ¼ tsp ground allspice, cook for a brief 30 seconds. Then throw in 2 diced eating apples (we used braeburns), the soaked raisins, a tbsp of cider vinegar and 4 tbsp of water. Bring this all to the boil and then turn down to a simmer for 15 minutes until the liquid has evaporated and the apples have softened.
Once the relish has softened, stir in a couple of teaspoons of soft brown sugar and 3 finely shredded sage leaves. Check the seasoning and if necessary and a little salt and some pepper to give a nice balance of sweet form the apples and tart form the vinegar.
Pop the sausages back into the relish to warm them up for a couple of minutes and scatter another couple of shredded sage leaves on top.
You could have this with some mash or eat it like we did with some homemade crusty bread.
November 29, 2013 § 3 Comments
Piri piri sea bass, feta and coriander sweet potato, spinach salad and Portuguese custard tarts:
I’ve had a copy of Jamie Oliver’s 30 minute meals for a while now, but have only ever picked dishes out of the menus, rather than trying to tackle a whole meal in one go. They’re really well designed if a bit frustrating as you need to plan in advance so that you’ve got all the right things in – e.g. I don’t normally have feta in, or ready-made puff pastry.
We decided to set ourselves the challenge of making a meal in 30mins, from start to finish we managed 35, which I am quite pleased with, even if the kitchen did look like a bomb site afterwards!
This recipe from Jamie Olive’s 30 Minute meals, was originally supposed to be made with chicken, but we didn’t have any in, and the butcher was closed as it was a Sunday, so we make it with some rather lovely sea bass – and I think it worked very well!
See if you can beat our time!
Piri Piri sea bass -
Start off by turning the oven on to 200°C and putting a large griddle pan on a high heat.
Put two large sea bass fillets on a plastic chopping board, flesh side down, and slash the meat on each one a few times. Drizzle with olive oil and season, and then put on the griddle pan that is heating up, skin side down. Cook until the skin is crispy and then take it out and pop it on a plate.
Slice 1 red pepper and 1 yellow pepper into strips and add to the griddle pan. Turn the heat down to medium and keep moving the peppers around.
For the piri piri sauce, peel and roughly chop half a red onion and add to the liquidizer with 2 peeled cloves of garlic. Add 2 red bird’s eye chillies (stalks removed), 1 tbsp of sweet smoked paprika, the zest of 1 lemon and juice of ½ a lemon. Add 2 tablespoons of white wine vinegar, 1 tablespoon of Worcestershire sauce, a good pinch of salt and pepper, the bunch of basil and a glug of water. Whizz until smooth.
Pour the piri piri sauce you’ve just made into a snug-fitting roasting tray. Lay the peppers on top and put aside. Add the fish to the roasting tray with the sauce. Scatter over the sprigs of thyme and put the tray into the middle of the oven at 200°C for about 10 minutes or until the fish is cooked (it all depends on the thickness of your fillets).
Get the tray of fish out of the oven, sprinkle over a few coriander leaves and serve straight away.
Wash the potato and sweet potatoes and halve lengthways. Put them into a large microwave-safe bowl with ½ a lemon Cover with cling film and put into the microwave on full power for 15 minutes (or if, like us, you don’t have a microwave, boil these for 25 mins before you start the timer for the rest of the meal!).
Finely chop a red chilli and most of a bunch of coriander on a board, mixing as you go. Add 50g of feta and keep chopping and mixing.
Check the potatoes are cooked through, then use tongs to squeeze over the cooked lemon. Add the coriander mixture from the chopping board and mix everything together. Season and serve.
Quickly dress a bag of rocket, still in its bag, with a slug of extra virgin olive oil, a good pinch of salt and pepper and the juice of ½ a lemon. Tip into a bowl and serve.
Portuguese(ish) custard tarts –
Dust a clean surface with flour. Unroll a 375g pack of puff pastry, then cut it in half so you end up with two 20 x 20cm squares of pastry (put one in the fridge for another day). Sprinkle over a few good pinches of ground cinnamon, then roll the pastry into a Swiss roll shape and cut into 6 rounds. Put these into 6 of the holes in a muffin tin, and use your thumbs to stretch and mould the pastry into the holes so the bottom is flat and the pastry comes up to the top. Put on the top shelf of the oven and cook for around 8 to 10 minutes at 200°C, or until lightly golden.
Spoon 125g of crème fraîche into a small bowl. Add one egg, 1 tsp vanilla paste, 1 tbsp of golden caster sugar and the zest of 1 orange and mix well.
Take the muffin tin out of the oven, and use a teaspoon to press the puffed up pastry back to the sides and make room for the filling. Spoon the crème fraîche mixture into the tart cases, and return to the top shelf of the oven cook for a further 8 mins.
Put a small saucepan on a high heat. Squeeze in the juice from the zested orange and add 4 tablespoons of golden caster sugar. Stir and keep a good eye on it, don’t let it burn!
Pour some caramel over each tart, serve, check the timer to see how you managed and put your feet up!