mushroom risotto
mushroom risotto
if you love mushroom’s this recipe is a must, but even if they aren’t your thing, following the basic risotto principle and substituting with roasted butternut squash, or any other vegetables will make a great risotto for friends & family. A worthy recommendation is going the extra mile to make the mushroom stock for the base of the risotto.
comfortably serves 2
ingredients:
150g oyster mushrooms
15g dried porcini
1 shallot
1 clove of garlic, finely minced
150g arborio risotto rice
1 large glass of wine
Juice of 1/2 a lemon
75g grated parmesan
25g butter
olive oil
basil or tarragon to finish
parmesan shavings
1 litre boiling veg stock or mushroom stock see below:
optional:
mushroom stock:
200g chestnut mushrooms
thyme sprigs
1 litre of water
method:
mushroom stock:
For the chestnut mushrooms, slice finely and place on a baking tray with a few sprigs of thyme.
Roast for 10-15 minutes on a high heat, then remove from the oven, adding the mushrooms to a pan with the dried porcini and cover with 1 litre of boiling water, leave to allow the flavours to infuse.
Once finished, strain the liquid and remove the thyme sprigs. Reserving the mushrooms, these can be finely chopped or left sliced and added to the risotto during cooking.
For this recipe: the mushrooms and porcini were finely chopped, as the risotto is topped with the fried oyster mushrooms.
risotto:
In a deep frying pan, first, add a glug of olive oil, and fry the shallots until soft & translucent, the aim is for the shallot to dissolve in the risotto.
Add the finely minced garlic to soften.
Then add the rice - the aim is to coat each grain of rice in the oil and almost toast before adding any liquid to the pan.
Shock the rice with the addition of the white wine and reduce the alcohol completely.
Once the wine has reduced, one ladle at a time, add the mushroom stock or vegetable stock, continually stirring the risotto until dissolved.
Repeat the process, this should take 15 minutes until the stock is used and the rice itself is cooked.
At this stage, you can add the sliced or chopped mushrooms leftover from the mushroom stock.
Add the parmesan and butter taking off the heat, stirring to incorporate. The risotto should now have a creamy texture, if needed add a splash of water to thin.
Check for seasoning and finally add the lemon juice, keep the risotto warm, whilst cooking the mushrooms.
For the pan-fried oyster mushrooms, firstly place a frying pan on a medium heat adding a small amount of olive oil.
Fry for 1-2 Minutes until golden, take off the heat before serving season with salt & pepper. At this stage, you could add lemon, or vinegar or fresh herbs to enhance the flavours.
Top Tip: Ensure the oyster mushrooms are evenly sized to allow the same cooking time, if not, cook the larger mushrooms first, before adding the smaller mushrooms to the pan.
to serve:
Spoon the risotto into bowls, tapping the bottom to allow a flat layer.
Top with the pan-fried oyster mushrooms, parmesan shavings and finely sliced herbs of choice, in this case, basil, but tarragon, parsley or chervil would work.
twice-cooked pork belly
twice-cooked pork belly
now this recipe focuses solely on the cooking of the pork belly. it does require patience, and for the best results will need to be cooked a day in advance, but this will provide you with the ultimate crackling and the basis for many great pork belly dishes to come, whether this be a Sunday roast, ramen, bbq pork, the possibilities of pork belly are endless...
ingredients:
skin on pork belly joint between 500g -700g
1 finely sliced yellow pepper
salt & pepper
2 tbsp rapeseed oil
optional:
butternut squash puree
wilted spinach
method:
Ideally, one day ahead, preheat your oven to 140C/ 120C Fan/ gas mark 1. Alternatively, if you have a water bath to cook sous vide (as you do..) preheat to 80C.
Coat the pork belly liberally in salt & pepper.
If using the oven, wrap the pork belly into a tight parcel, using strong kitchen foil and place in a roasting tin. If cooking sous-vide, add the oil to the vacuum pouch so the pork belly does not stick.
For the oven: cook for around 4 hours, essentially steaming the pork belly in the foil parcel cooking low & slow.
For sous-vide: Place the vacuum sealed pork belly into the water bath and cook for 7 hours at 80C.
Once cooked, remove from the bag/foil, retaining all the cooking juices.
Allow to cool, then place on a tray and covering in baking parchment. Place in the fridge overnight with a weight on top, to get an even flat layer.
First of all, take the top layer of skin off the pork belly for the pressed crackling. Salt heavily and place between baking parchment and put in a hot oven, again with a weight on top at 180C /160 Fan/ gas mark 4 for 15 -20 minutes.
Score the top gently with a knife and cut the pork belly into portions as you desire.
To pan-fry, cook skin side down first in a little oil for 2 minutes until golden crisp. Fry for a minute on each side and finish off in the oven until cooked through and the top layer of fat is crispy.
Finally, season with salt & pepper.
sweet potato & pepper rosti
sweet potato & pepper rosti
a quick & easy brunch delight, this sweet potato rosti is packed full of flavour & goodness and the canvas for your vey own brunch creation.
serves 2
ingredients:
1 peeled & grated sweet potato
1 finely sliced yellow pepper
3 or 4 spring green leaves.
1/2 shallot
2 eggs
2 tbsp rapeseed oil
optional:
bacon
avocado
halloumi
mushrooms
wilted spinach
chilli flakes
method:
Preheat your oven to 180C/160C Fan/Gas 4
Grate your sweet potato, using a box grater/julienne attachment or finely slice and shred if you have the patience. Repeat with the shallot.
Finely slice the yellow pepper (or pepper of presences) so everything is the same size.
For the spring greens, remove the stem, roll the leaves up into a baton and finely shred. You could use cavolo nero, kale or any other greens you wish.
Place everything into a mixing bowl. Season with salt & pepper, add the oil (you can replace the oil with melted butter) and mix together. Can be prepared in advance and kept in the fridge.
Add to a frying pan, softening the rosti mix.
Once all heated through transfer onto a tray lined with baking parchment. Form two circular rosti shapes, pressing down to make compact.
Bake in the oven for 15 - 20 minutes until golden crisp.
Fry your eggs gently in rapeseed oil, so the white is cooked through and the yolk still perfectly runny. Poached Eggs would also work admirably.
to assemble:
Pull the Rosti’s out of the oven, using a slice to lift off the tray and into serving bowl or plate of your choosing.
This is the time to get creative, add your breakfast items of choice. Any of the following would be welcome additions: bacon/avocado/wilted spinach/ halloumi/ mushrooms - the list is endless.
Place on top the fried egg, top with flaked sea salt & chilli flakes.
blood orange & grapefruit eton mess
blood orange & grapefruit eton mess
this is a citrus twist on a dessert classic, taking full advantage of blood orange season
ingredients:
1 segmented blood orange
1 segmented grapefruit
fresh mint
300 ml double cream
1 tbsp icing sugar
1/4 tsp vanilla bean paste
2 egg whites
120g granulated sugar
method:
meringues:
Preheat your oven to 110C/100C Fan/Gas ¼
In a clean bowl or stand mixer, whisk the egg whites to stiff peaks.
Add the sugar gradually until the meringue mixture is thick and glossy and holds its shape.
On a baking tray lined with parchment, spread the glossy meringue mix onto one even layer. Alternatively, you can make individual meringues
Bake for 1 hour to 1&1/2 hours, until golden or the meringue peels away from the parchment.
Set aside to cool.
To assemble.
Whip the double cream, icing sugar & vanilla paste together, until thickened.
Segment the blood orange & grapefruit.
Finely chop the mint.
Break the meringue into shards.
Layer the bowls with cream, then meringue and segments of blood orange & grapefruit. Repeat the process.
Finally, sprinkle with chopped mint and dust with icing sugar.
grilled mackerel, warm fennel, blood orange & watercress salad
grilled mackerel, warm fennel, blood orange & watercress salad
a take on very simple grilled mackerel & shallot salad, this has the addition of fennel & blood orange when in season, but will work with almost any citrus fruit.
serves 2
ingredients:
4 mackerel fillets, pinboned
1/2 bulb fennel, shaved finely
1 blood orange, segmented (keep the juice)
1/2 shallot finely shredded
1 tbsp white wine vinegar
picked & washed watercress
chopped chives
sliced beetroot (optional)
salt & pepper
method:
Thinly slice the fennel, use a mandolin if possible. Repeat with the shallot, shredding into long strips. Place the fennel in a bowl.
Segment the blood orange, squeeze & keep the juice, this will form part of the dressing
Season the Mackerel fillets on the flesh side. Grill the Mackerel fillets skin side up for 4 -5 minutes. Remove from the grill and leave to rest, season with sea salt.
For the warm salad, firstly heat a frying pan with a small amount of rapeseed oil, adding the shallot to soften gently.
Add the white wine vinegar, finish with the blood orange juice and pour the hot dressing over the shaved fennel.
Add half of the chopped chives to the fennel & shallot dressing.
To plate, first of all layer the watercress, at this stage you can also add the sliced beetroot.
Secondly, add the warm fennel & shallot dressing.
Scatter the blood orange segments around the plate, spoon over any remaining dressing and sprinkle the remaining chives.
The final step is to place the perfectly grilled mackerel on top of the salad.
smoothie bowl with homemade granola
blueberry & banana smoothie bowls, topped with homemade granola
inspired by the smoothie bowls in Sydney, this a quick, healthy breakfast, packed full of fresh fruit and texture from the homemade granola.
makes 2 smoothie bowls
ingredients:
150g frozen blueberries
2 bananas
1 tbsp sugar or honey
splash of water
fresh fruit to garnish
granola:
200g oats
3 tbsp vegetable oil
2 tbsp honey
2 tbsp poppy seeds
2 tbsp sesame seeds
1 tbsp dark brown sugar
50g sunflower seeds
1 tsp vanilla bean paste
25g coconut flakes
method:
smoothie bowl:
Add the frozen blueberries, banana, honey and water to a blender.
Blend until completely smooth in texture.
granola:
Pre heat oven to 140C/fan 120C/gas mark 1.
Add all the granola ingredients to a mixing bowl, except the coconut flakes and mix until combined.
Line a tray with baking parchment and spread the mix evenly.
Bake for 15-20 minutes, remove and add the coconut flakes.
Bake for a further 10-15 minutes until golden, then leave to cool.
Store in an airtight container or jar.
to serve:
Spoon the smoothie evenly into each bowl.
Secondly, add a sprinkling of granola.
Top with fresh fruit of preference, for this smoothie bowl, sliced golden kiwi & mango with grapefruit segments for freshness.
harissa roasted cauliflower, spiced vegetable & chickpea stew
harissa roasted cauliflower, spiced vegetable & chickpea stew
roasted cauliflower covered in harissa, roasted in the oven with a moroccan spiced vegetable & chickpea stew accompanied with herbed cous cous.
serves 4
ingredients:
1 whole cauliflower
rapeseed/olive oil
2tbsp harissa paste
salt & pepper
vegetable stew:
1 small onion
1 pepper
1 clove of garlic
1 tin of chickpeas
1/2 large Courgette diced into fairly large chunks
1/2 large aubergine diced into fairly large chunks
butternut squash or sweet
1 tin chopped tomatoes/passata
1 tbsp harissa paste
1 tsp ras al hanout
handful spinach
juice of 1/2 a lemon
spring onion (optional)
herbed couscous:
150g giant couscous
mint
parsley
coriander (optional)
pomegranate seeds (optional)
1 vegetable stock cube
juice of 1/2 a lemon
method:
roasted cauliflower
Turn the oven on to 200C/ 180C fan/gas 4.
For the cauliflower, remove the outer leaves and cut any excess stem, so you have a flat base and cut in half.
In a separate bowl, add a good glug of oil and add the harissa paste and incorporate together. Add salt & pepper.
Cover the cauliflower halves in the harissa paste & oil mix ensuring the cauliflower is completely coated. Add more harissa & oil if required.
Place in the oven on a roasting tray or 25-30 mins. Check with a knife for tenderness and baste with the harissa oil in the roasting tray. Depending on the thickness of the cauliflower, this can take up to 45 minutes, if not longer.
Remove once tender and you can cut through the cauliflower with a knife.
spiced vegetable & chickpea stew
Chop the courgette, aubergine & sweet potato into evenly sized chunks approximately 2cm cubes.
Best to roast in stages, first of all, in a separate roasting tray add the sweet potato or butter squash, cover in salt & pepper and oil and place in the oven for 10-15 minutes. Then add the courgette & aubergine to the roasting tray and roast for a further 10 minutes.
Optional: can coat in harissa & spices similar to the roasted cauliflower.
Finely slice, the onion & peppers, frying in vegetable oil in a deep saucepan or pot.
Once softened add 1 tsp ras al hanout & 1 tbsp harissa paste and grated garlic, cooking out the spices before adding the tinned chopped tomatoes and turning down to a simmer.
After 5 minutes, drain the tinned chickpeas and add to the pan again leaving to simmer.
Check on the roasted vegetables, once all are cooked, add to the stew. If needed and the stew is looking dry, top up with a dash of water.
Finally, when ready, add a good handful of spinach and squeeze the juice of half a lemon and set aside before serving.
couscous
Measure 150g of couscous, covering in cold water and adding a vegetable stock cube, bring to the boil, then turn down to a simmer and cook for 6 -8 minutes.
When cooked through, drain then return to the pan off the heat, add the remaining lemon juice to the couscous. Check for seasoning.
Right before plating add the chopped parsley & mint to keep freshness and vibrant green colour.
to serve:
To the plate, firstly add a good serving of the herbed couscous.
Secondly, add a generous ladle of the vegetable & chickpea stew
Gently place the roasted cauliflower, on top of the stew.
Sprinkle with sesame seeds, optionally you can add roasted spring onions, or top with pomegranate seeds.
mushroom ramen bowl
mushroom ramen
intensely flavoured mushroom broth, served with fried shiitake, spring greens, pickled ginger & a soft boiled egg.
serves 2
ingredients:
15g porcini or dried shiitake mushrooms
150ml boiling hot water
1 carrot
handful of chestnut mushrooms
1 onion
clove of garlic
sprigs of thyme
120g shiitake mushrooms
soy sauce
accompaniments:
2 eggs
shredded spring greens
cavolo nero
green beans
120g shiitake mushrooms
sesame oil
soy sauce
pickled ginger
chilli flakes
noodles of choice
method:
mushroom broth
Finely slice the carrot, onion, whole clove of garlic & chestnut mushrooms and place on a baking tray, with the sprigs of thyme and place in a hot oven for 30 minutes.
In the meantime, add the 15g dried porcini/shiitake mushrooms to a large pan and cover in the 150ml boiling water to rehydrate the mushrooms.
Once the sliced vegetables have been roasted, remove from the oven add to the pan with the porcini.
Top up with water to cover the vegetables with water, then reduce the broth by half.
Strain through a sieve into a clean pan, set aside and keep warm.
accompaniments:
Spring Greens, Cavolo Nero & Green Beans: Shred the spring greens finely, blanch in salted boiling water and place in ice water, to stop cooking further. Repeat for cavolo nero, however leaving whole. Green Beans will take slightly longer between 3-5 minutes.
Soft Boiled Eggs: For the soft boiled eggs, in a pan of boiling water, place the eggs in for 5 Minutes 45 seconds then transfer to a bowl of ice water. This will give a jammy fudgy texture of the egg yolk. Once cool remove shell and slice before serving.
Fried Shiitake: In a frying pan add sesame oil and fry the cleaned shiitake mushrooms and season with salt & pepper, just before finished cooking add a cap of soy sauce.
Noodles: Boil for 5-6 Mins until cooked through
to serve:
With the warm mushroom broth, check for seasoning and add soy, before final seasoning checks.
In a large bowl, add the noodles, then a pile of shredded greens, cavolo nero & green beans.
Pour in the mushroom broth, then gently place the fried shiitake.
Slice the soft boiled egg and place into the bowl.
Finally top with pickled ginger & chilli flakes.
seared rump steak, potato gratin & whiskey peppercorn sauce
seared rump steak, potato gratin & whiskey peppercorn sauce
a few indulgent tweaks to a classic of steak, peppercorn sauce and gratin dauphinoise
ingredients:
rump steak (about 250g/ 8oz)
50g butter
thyme, rosemary, garlic
gratin dauphinoise:
450g potatoes, sliced thinly
200ml double cream
100ml milk
1 crushed garlic clove
bunch of thyme
bunch of rosemary
50g butter, cubed
peppercorn sauce:
50ml whiskey
50ml white wine
100ml beef stock
2tbsp peppercorns
vegetables:
cavolo nero
green beans
steamed for 3-5 mins until tender
method:
gratin (optional, but for best results made 1 day in advance.)
For the gratin, slice the potatoes thinly, preferably with a mandolin and soak in cold water to remove starch.
Pat dry the potatoes and set aside.
Crush the garlic clove and add the milk, cream, thyme & rosemary to a pan and bring to a simmer. Taste and check for seasoning.
Butter a shallow ovenproof dish for the gratin then begin to layer.
Begin by adding a layer of potato, season with salt and pepper and pour over the seasoned milk & cream. Repeat the process and for the final layer, fleck with butter.
Place in a preheated oven at 160C/ 140C Fan/gas mark 3 and cook for 20 -30 minutes until the potatoes cut through without resistance.
Either serve straight away or chill overnight to be portioned.
If chilled overnight, portion into strips and place in the oven for 10 -15 minutes until piping hot.
steak:
Season generously on both sides and sear with the thyme, garlic & rosemary in a hot pan. Cook for 2 minutes on each side for steak cooked rare. 3 minutes each side for medium and 4-5 minutes for medium well/well-done.
Add the butter to the pan & baste, then leave to rest for the same duration of cooking.
Slice as desired and seasoning with flaked sea salt.
peppercorn sauce:
Crush the peppercorns and toast in a dry pan.
Deglaze the steak pan with the wine & whiskey, adding the peppercorns to the pan and reduce right down to a syrup.
Add the beef stock and reduce by half.
Add cream and bring to a simmer, until the sauce is the correct consistency.
Check for seasoning and adjust as needed.
to serve:
Add the green beans & cavolo nero as a base for the steak.
Add the sliced portion of the gratin.
Place the rested steak on top of the steamed vegetables.
Spoon over the peppercorn sauce or serve separately if you wish.
poached cod, tomato & fennel
poached cod, tomato & fennel
perfectly poached cod, tomato & fennel stew flavoured with tarragon
ingredients:
2 cod fillets
1 shallot
1/2 bulb of fennel
1 clove of garlic
handful of spinach
70g samphire
carton of cooked cannelloni beans
picked tarragon
250g cherry tomatoes
250ml white wine
50g butter
salt & pepper to taste
method:
Finely slice the fennel, shallot & garlic.
In a deep pan, saute the fennel & onion in oil to soften, before adding the garlic.
Cut the cherry tomatoes in half and add to the pan.
Pour in the white wine to deglaze and form the basis of the stew.
Add the cannellini beans and samphire and turn down to a gentle simmer.
For the cod, season both fillets with salt & pepper.
Poach for 4-6 Minutes covering with a lid. The cod may need longer depending on the thickness of the fillets. Remove from the pan once cooked and set aside.
Stir in the butter to enrich the sauce of the stew.
Add the handful of spinach to wilt down.
Finally, add the picked tarragon and check for seasoning.
To serve: Generously ladle the stew in bowls and place the cod on top.
curried parsnip soup
curried parsnip soup
subtly spiced parsnip soup, with curry dressing & parsnip crisps for added texture.
ingredients:
soup:
3 large parsnips or 500g
1 shallot
1 clove of garlic
1-2tsp of medium curry powder
1 tsp turmeric
1/2 tsp ground coriander
1 tsp garam masala
1 litre milk
salt & pepper to taste
parsnip crisps:
all parsnip peel
1/2 tsp honey
1 tsp oil
salt & pepper
curry dressing:
1 tsp wholegrain mustard
1 tsp curry powder
1 tsp white wine vinegar
1tbsp rapeseed oil
salt & pepper to taste.
garnishes:curry dressing
pickled ginger
cream or yoghurt
chopped chives
method:
soup:
Peel the parsnips, keeping the peel separate.
Finely slice the parsnips to cook quickly within the soup mix. Optional: can cut in chunks and roast beforehand.
Chop the onion and grate the garlic.
Add oil to the pan and cook out the onion & garlic, before adding the parsnips.
Allow the parsnips to soften, before adding all the spices with a splash of water to cook the spices out.
Once the parsnips have softened cover with milk and bring to the boil then turn down to a simmer.
Once the parsnips are cooked, take off the heat and allow to cool before blending.
Blend the soup until silky smooth, then pass through a sieve.
Check for seasoning before serving.
parsnip crisps:
Mix the parsnip peel and mix in a bowl with the honey, oil and salt & pepper.
Place on a baking tray and cook in the oven at 180C/160C fan/gas 4 until golden brown between for 10 -15 Minutes, can take longer depending on your oven.
Keep a close watch, in the blink of an eye, these can burn very quickly.
Once cooked, set aside until ready to serve.
curry dressing:
Whisk all the ingredients together in a small bowl, check for seasoning.
Add more oil if required to get a good consistency for the dressing.
to serve:
Serve the warm parsnip soup into bowls.
Drizzle first with cream, then follow with the curry dressing.
Add the pickled ginger and chopped chives.
Finally, add the parsnip crisps for texture.
eggs benedict
eggs benedict with spinach, mushroom & bacon
breakfast luxury - perfect poached eggs with all the accompaniments
ingredients:
hollandaise
2 egg yolks
150g melted butter
1tsp white wine vinegar or tarragon vinegar reduction
poached eggs
4 eggs
pan of water
pinch of salt
accompaniments
2 english muffins
4 rashers of bacon
handful of chestnut mushrooms
handful of spinach
chopped chives
method:
hollandaise:
Bring a pan of water to a simmer.
Melt 150g butter in a separate saucepan, once melted set aside.
Place a bowl over the pan of water and add the egg yolks to the bowl.
Whisk the egg yolks initially and in a steady stream gently pour in the melted butter continually whisking to create volume in the sauce.
Top tip: Pour too quick and the sauce will split, resembling scrambled eggs.
Continue adding the melted butter until you have the sauce consistency that would coat the back of a spoon.
Once at the right consistency pour in the white wine vinegar or vinegar reduction, season to taste, keep warm & set aside.
Notable mention: For the vinegar reduction, boil vinegar, peppercorns & tarragon, strain and leave to cool.
poached eggs:
In a pan, add a pinch of salt, a cap of vinegar, top with water and bring to the boil.
Place a lid on the pan until you are ready to poach the eggs.
Once ready, you can create a vortex with a whisk and crack each egg into a small bowl and gently drop into the water to poach for 3 minutes.
After 3 minutes lift out and set aside on kitchen towel. Pop into ice water if poaching ahead of time.
accompaniments:
Bacon - grill on high, once cooked set aside and keep warm.
Spinach - gently wilt in a pan with a knob of butter and salt & pepper to taste.
Mushrooms - sauté in a small amount of butter and fresh thyme.
Muffins - Slice the muffin, toast and butter as desired.
assembly:
Place the toasted muffins at the base, add the first layer of wilted spinach.
Place on top the sautéed mushrooms, with the bacon to follow.
Place a poached egg on top of each muffin.
Spoon the hollandaise coating each poached egg.
Place under the grill to heat the sauce, top with chives and enjoy.
blueberry, banana & spelt pancakes
blueberry, banana & spelt pancakes
ingredients:
150g spelt flour
1 tsp baking powder
1 mashed banana
1 beaten egg
150ml milk
1/4 tsp vanilla bean paste
200g blueberries
sunflower oil
selection of berries to garnish.
method:
Mix together 200g spelt flour and 1 tsp baking powder.
Whisk together the milk, egg, mashed banana and vanilla bean paste.
Gradually add to the dry ingredients until a thick batter forms.
Add the blueberries, just before cooking.
Cook for about 2-3 minutes over a medium heat until small bubbles appear on the surface of the pancakes, flip and cook another 2-3 minutes until golden.
Serve warm with berries or maple syrup.
For the addition of a berry compote, in a separate pan warm a selection of berries with 1 tsp sugar and a touch of water until softened. Spoon over the pancakes when ready to serve.
vanilla panna cotta
vanilla panna cotta
simple in concept, silky soft in texture, best served with a heap of fresh berries.
ingredients:
panna cotta:
2 gelatine leaves
200ml milk
300ml double cream
50g granulated sugar
1 vanilla pod or vanilla bean paste
raspberry sauce:
75g sugar
50ml water
200g strawberries
method:
Soak the gelatine leaves in a bowl of cold water until soft.
split the vanilla pod in half and scrape the seeds with a knife.
In a pan place the milk, double cream, sugar & vanilla pod and seeds. gently bring to a simmer.
Squeeze the water out of the gelatine leaves, add to the pan and take off the heat. Keep stirring until the gelatine has dissolved.
Strain through a sieve into a jug to ensure any lumps are removed.
Split the mixture among the ramekins. Place on a tray and leave to cool.
Once cooled, cover in cling film to avoid skin forming on top.
Place into the fridge for 2 -4 hours to set.
strawberry sauce:
For the strawberry sauce, place the sugar, strawberries & water into a pan.
Gently simmer until the sugar has dissolved and the strawberries have broken down.
You don’t want to overcook as you will lose the fresh flavour of the strawberry.
Pass the sauce through a sieve into a bowl and leave to cool.
Notable Mention: these ratios should work for most soft fruit, but taste to adjust the sweetness.
to serve:
To turn out the panna cotta lower each ramekin into a bowl of hot water for a few seconds to release the panna cotta. for the bold use a blowtorch.
Gently turn onto plate and spoon over the strawberry sauce, add berries to garnish.
chocolate brownies
chocolate brownies
indulgent dark chocolate brownies fit for any occasion.
ingredients:
185g good quality dark chocolate
185g unsalted butter
85g plain flour
40g cocoa powder
75g white chocolate chunks
75g milk chocolate chunks
3 large eggs
150g golden caster sugar
125g dark brown sugar
method:
Turn the oven on to 180C/ 160C fan/gas 4.
Dice 185g salted butter into small cubes and tip into a medium sized bowl.
Break 185g dark chocolate into small pieces and drop into the bowl.
Fill a small saucepan with hot water, then place the bowl with the butter & chocolate mixture on top without touching the water.
Simmer over a low heat until melted, stirring occasionally to combine. (You can use a microwave, however the pan allows for greater control.) Once fully melted set aside to cool.
While the chocolate cools, cut out a square of baking parchment and line a shallow 20cm square tin.
Tip 85g plain flour and 40g cocoa powder into a sieve held over a bowl. Tap and shake the sieve to get rid of any lumps.
Chop 75g white chocolate and 75g milk chocolate into chunks on a board. Chocolate Chips will also do, to bypass the chopping.
Break 3 large eggs into a large mixing bowl and tip in both caster & dark brown sugars.
With a stand mixer on maximum speed (or by hand), whisk the eggs and sugar. They will become almost meringue like in texture. This can take 5-8 minutes depending on how powerful your mixer is.
Pour the cooled chocolate mixture over the egg & sugar mix, gently folding together with the paddle attachment, if you do not have a stand mixer use a figure of eight motion with a spatula until the two mixtures are combined.
Tip: Handle delicately and avoid knocking out any air.
Sift the cocoa and flour mixture again, shaking the sieve from side to side, before adding the chunks of white & milk chocolate.
Gently fold using the same figure of eight motion. The mixture will look dry at first, but by gently incorporating the mixture will form as one. Stop once fully combined.
Pour the mixture into the prepared tin, scraping out of the bowl with the spatula. Gently ease the mixture into the corners of the tin, gently tap on a hard surface and allow the brownie to settle.
Put in the oven and set your timer for 30 mins. When the timer rings, open the oven and gently shake the tin. If the brownie wobbles it’s not quite there, so pop it back in and bake for another 5 minutes, repeat the process until the top has a glossy sheen and the sides have come away from the tin.
Take out of the oven. Leave until completely cool before lifting out of the tin. Portion as you desire.
Notable mention: The brownie will keep in an airtight container in the fridge for up to two weeks.