Month: February 2011

Shortcrust Pastry

The rule is 2:1 Flour to butter with a pinch of salt (1 Tbsp of water per 100g of flour is usually about right) You can also add some parmesan if you think it will go, if this is the case follow the ratio 2:1:0.5, so…

Cheesecake Brownies

Decadence itself, this triple-layer concoction is comprised of our classic brownie, a layer of cheesecake, and topped with a layer of fresh raspberry whipped cream. Brownie layer: 200 g dark chocolate, roughly chopped 200 g unsalted butter, softened 250 g caster sugar 3 large eggs 110…

Lemon Meringue Pie

Ingredients – Makes 10-12 slices 8 egg yolks 2 x 397g tins condensed milk Freshly squeezed juice and grated zest of 8 unwaxed lemons 1 Basic Pie Crust, partially blind baked (ingredients and method below) Simpler Meringue Topping 6 egg whites 330g caster sugar 1 teaspoon…

Meringue

Normal Meringue 1 egg white per 55g caster sugar. Whisk egg whites until doubles in size then add sugar bit by bit until it forms stiff peaks. For a pavlova for 8, use 4 egg whites and 220g caster sugar, whisk, smear in a circle on a…

Key Lime Pie

Adapted from the Hummingbird Bakery Recipe The Hummingbird Bakery doesn’t use any food colouring in its lime filling, just a bit of lime zest. Here, the Key Lime Pie is topped with a mound of freshly whipped cream, but you can use the same meringue as…

Traditional Baked Glazed Ham / Christmas Ham

Ingredients Waitrose Unsmoked English Gammon Joint, about 4kg 6 black peppercorns 6 whole cloves 15g pack fresh thyme 1 fresh bay leaf, torn 1 onion, cut into quarters 500ml bottled stout, such as Guinness 2 x Cooks’ Ingredients Bouquet Garni for Poultry 3 tbsp Dijon wholegrain…

Mushroom Ravioli

Adapted from Hugh Fernely Whittingstall from the book Mushrooms: River Cottage Handbook No.1 by John Wright.

Spiced duck breast with creamed Savoy cabbage and roasted apples

Ingredients For the duck 2 x x 150g/5oz duck breasts 1 Braeburn apple, quartered and core removed 25g/1oz butter, plus a knob of butter 1 tsp fennel seeds1 tsp coriander seeds ½ tsp ground nutmeg ½ tsp ground cinnamon ½ tsp orange zest 1 tsp honey…

Fresh Pasta – Adapted from Angela Hartnett

This makes enough pasta for a meal for 4. Pinch of saffron strands 325g ’00′ pasta flour, plus extra for dusting 2 tsp olive oil 2 large eggs, plus 4 large egg yolks Place the saffron in a cup with 1 tablespoon boiling water. Set aside…

Pancakes American Style

I use a 1/4 cup spoon for each pancake onto a pan on a medium heat, dont be inpatient and put it up too high or they will burn. Just about a minute on the first side until you see bubbles forming on the top and…

Internal Temperatures for Meat

USDA Recommended Safe Minimum Internal Temperatures Steaks & Roasts – 145 °F  (63c) Fish – 145 °F  (63c) Pork – 160 °F  (71c) Ground Beef – 160 °F  (71c) Egg Dishes – 160 °F  (71c) Chicken Breasts – 165 °F  (74c) Whole Poultry – 165 °F  (74c) Beef, lamb, duck breast, and…

Peanut Butter Chocolate Chip Cookies

Makes a dozen(ish) Adapted from: http://jesses-kitchen.blogspot.com/2010/08/peanut-butter-chocolate-chip-cookies.html  250g crunchy peanut butter (preferably natural) 250g softened butter (not melted) 2/3 cup white sugar 1/2 cup brown sugar 2 eggs 300g all purpose flour 1 tsp baking powder 1/2 tsp salt 200g chocolate chips Directions: 1. Preheat oven to 350°F 2. Whisk together…