A trio of desserts.....recipes!

Rosewater and Vanilla Pannacotta

Ingredients

·         3 gelatine leaves

·         250ml whole milk

·         250ml double cream

·         1 vanilla pod, split and seeds removed

·         25g caster sugar

·         2 tsp rosewater

Method

1.      Soak the gelatine leaves in cold water

2.      Place milk, cream, vanilla pod and sugar in a pan and gently bring to a simmer. Remove from the heat

3.      Remove the vanilla pod

4.      Squeeze the water from the gelatine and whisk into the cream and milk mixture until dissolved along with the rosewater.

5.      Divide among 4 ramekins and leave to cool. Place in the fridge and leave for at least 1 hour or overnight

Pistachio Shortbread

Ingredients

·         125g butter

·         50g sugar

·         175g flour

·         50g crushed pistachios

Method

1.      Combine the butter, sugar and flour in a food processor to form a breadcrumb like mixture.

2.      Add all but a handful of the pistachios and mix to form smooth dough

3.      Form into a disk and chill in the fridge in cling film for 30 mintues.

4.      Roll out and cut biscuits of the desired shape and place on a lined tray

5.      Mix the remainder of the nuts with a tbsp of caster sugar and scatter over the top of the biscuits

6.      Bake at 180°C for about 15-20minutes keeping an eye on them, until lightly brown and smelling delicious!

Chocolate Brownies

Ingredients

·         100g butter

·         200g dark chocolate

·         250g sugar

·         4 eggs

·         1tsp vanilla essence

·         60g flour

·         60g cocoa powder

Method

1.      Melt the chocolate in a heatproof bowl over simmering water and allow to melt slowly. Then put aside to cool slightly before using

2.      Combine the sugar and butter and mix until pale and fluffy

3.      Gradually add the beaten eggs and vanilla

4.      Combine with the melted, cooled melted chocolate and mix well

5.      Sift the flour and cocoa into the wet ingredietns and fold in until all combined and there are no lumps

6.      Tip into a lined brownie tin. Bake at 180°C for 20 minutes or 15 for a softer centred brownie. Allow to cool before cutting into generous slices!

Welcome to the world of catering...!

A weekend spent entirely in the kitchen, and I'm well on my way to 150 chocolate fudge brownies for dessert! These lovely things will be served alongside a rosewater and vanilla pannacotta and a pistatio shortbread! Oh and some chocolate cookies for the chefs fuel...! By Jessie Wardlaw

Treat yourself...

FOOD FOR FRIENDS

Spanish Spiced Soup

(serves 4)

Dash of olive oil

2 finely chopped shallots

2 cloves of garlic, chopped

150g pancetta

200g chopped chorizo

400g cooked white beans

800ml beef stock

100ml extra virgin olive oil

Bunch of chives

12 scallops

• First of all make the chives oil by blending 100ml of the olive oil with the chives
• Heat a dash of olive in a pan, add the shallots and season with a pinch of salt
• Fry the onion until golden brown
• Add the garlic and fry for one minute
• Throw in the pancetta and chorizo and fry until all golden brown
• Pour the stock in and bring to boil
• Pop the beans in
• Blend until smooth
• For the scallops- season them with salt and white pepper (black will do, but white is more delicate)
• Place them into the hot oil, presentation side down (usually the larger side)
• The objective is to caramelise the scallops, giving them a deep golden-brown colour
• Approximate timing is 3 minutes, but do check and let the colour be your guide
• Turn over, but do not caramelise the second sides, since this will overcook the scallops
• Test with fingertips; the scallops should be firm but not rubbery, with a little bit of give
• Just before you remove them from the heat, a squeeze of lemon juice is recommended
• This will counteract the effects of the oil, whilst bringing out more of their fantastic flavour and will also ensure that your scallops will not get overcooked whilst you pour the soup into your bowls
• Before you serve the soup, make sure you have tasted it to check for seasoning
• Pop the scallops on top of the soup and decorate with the chives oil

Pea Risotto with Panfried Veal

(serves 4)

60g unsalted butter

2tbl olive oil

1 large onion, finely chopped

2 cloves of garlic, chopped

300g Arborio rice

150ml dry white wine

900ml beef stock

Salt and pepper

150g Parmesan cheese

2 tablespoons Crème fraiche

200g frozen peas

4 veal steaks

• Heat the butter and olive oil in a pan
• Add the chopped onion and sweat until translucent, with a pinch of salt
• Add the garlic and fry for 1 minute
• Add the rice and heat until you can’t touch the grains
• Add the wine and let it absorb
• Start adding your stock, ladle by ladle, wait until completely absorbed before each addition and keep the pan hot, stir constantly to keep the starch moving to give it the beautiful creaminess
• Season little and often
• Cook until al dente, add more water if necessary
• Stir the peas through to heat them up
• Season and add parmesan and crème fraiche to taste
• For the veal- season the steaks with salt and pepper on both sides
• Heat olive oil in a pan until smoking- add the veal
• Cook for 6 minutes on each side, turning often (for 1 cm thick steak)
• Serve on top of your risotto

A lovely idea for a simple, fuss-free but impressive canape. Combine your favourite flavours on some vintage forks for your guests to nibble on with a glass of something tasty! Here I have used some grilled caramelised peach slices wrapped with a basil leaf and a slice of parma ham, with a balsamic for dipping! Delicious!

Delicious and Warming Soups

It’s November, it’s getting very cold and that can only mean one thing- it is soup weather! If you are rushed of your feet during the day and especially if your job keeps you outdoors, soup for lunch is a dream come true. I have some lovely recipes for you.  These soups can be made up a few days in advance and kept in an airtight container in a fridge.

Cognac, mushroom and Chestnut Soup

-          1 large shallot, chopped

-          3 sprigs of thyme

-          1 teaspoon of dried rosemary

-          100ml cognac

-          500ml vegetable stock

-          500g brown, organic mushrooms, sliced

-          Packet of cooked chestnuts

1.      Pour a tablespoon of olive into a pan and heat up

2.      Add the shallot, thyme, rosemary and season with salt and pepper (a pinch of each)

3.      Add the mushrooms

4.      When your shallot is starting to caramelise (get golden brown) and the mushrooms are staring to colour, remove the thyme

5.      Pour the cognac in and bring to boil, wait until all nearly absorbed

6.      Pour the stock in

7.      Throw in the chestnuts and simmer 30-45 minutes (if you want to speed the process up- just boil for 10-15 minutes)

8.      Whiz in a blender until smooth and season to taste

9.      Serve as is or drizzle with truffle oil for extra luxury

You could also serve with a Parmesan Crisp

1.       Sprinkle a generous layer of parmesan onto a baking tray lined with baking sheet, create a shape of your liking using a cookie cutter

2.       Bake in a hot oven (190C) for a few minutes and leave to cool (or mould and then cool)

Spiced lentil and chickpeas soup with feta and pomegranate

-          1 shallot, chopped

-          1 teaspoon Garam Masala

-          ½ teaspoon ground cumin

-          ½ teaspoon dried chilli flakes

-          A handful of orange lentils

-          A handful of green lentils

-          Tin of organic chickpeas

-          500ml vegetable stock

-          Pack of feta

-          Seeds from 1 pomegranate

1.      Start of by frying the shallots off with a pinch of salt  in a little olive oil until golden brown

2.      Add the spices and fry for 1 minute

3.      Pour the stock in and add the lentils and chickpeas

4.      Simmer for 40 minutes until the lentils are soft

5.      Blend the soup and serve topped with crumbled feta and pomegranate seeds whilst hot

 MY NEW FAVOURITE INGREDIENT

I purchased this little pot when I was in Dartmouth for the festival. Good quality salt is a necessity and garlic is just amazing. Garlic is known to have antibacterial, antiviral, and anti-fungal properties. I always use lots of it in my cooking when the weather turns cold and wet to ward off any illness and to boost my immune system. Obviously, garlic is also delicious and adds great flavour to any dish.  

This product takes the flavour to the next level. The garlic has been slow roasted ‘to a mellow intensity, creating sweet, caramelised characteristics to add that rich, garlicky flavour.’

Cornish Sea Salt is harvested from Grade A Classified waters (the highest to denote water purity) just 8 metres from the shore and offers more taste for less salt. This sea salt contains more than 60 naturally-occurring trace elements, making it a healthier alternative to traditional table salt.

I only use this salt in my kitchen. 

Fabulous Breakfast Dish (serves 2)

• 2 slices of sourdough bread, toasted
• 2 handfuls of kale leaves, torn into bite sized pieces
• Pinch of Garlic Cornish Sea Salt
• 2  fillets of smoked haddock
• Enough milk to cover the fish
• 2 duck eggs
• Generous glug of white wine vinegar

1. First blanch the kale in salted boiling water for 2 minutes and drain
2. To poach the fish, place the fillets into a pan and cover with milk
3. Bring slowly to boil and then simmer gently for 15 minutes or until cooked (the flakes on the fish will become defined and the flesh will turn milky rather than translucent)
4. To poach the eggs- bring a pan of water to simmer (continuous small bubbles), add the vinegar and crack the eggs in and poach for 5 minutes (until the egg white is set, but the yolk is still beautifully runny)
5. To reheat the kale, pour a little olive oil into a frying pan
6. Throw the kale in and season with the garlic salt
7. To assemble, pop the bread on a warmed plate, cover with the kale, place the fish on the kale and top with the poached egg
8. Sprinkle with the garlic salt and enjoy

For the Tastiest Scrambled Eggs  (serves 2)

This recipe really makes the most out of the fabulous garlicky flavour 

• 6 eggs
• knob of butter
• generous pinch of Garlic Cornish Sea Salt
• freshly ground black pepper
• a small bunch of chives, chopped

1. Crack the eggs onto a bowl and season with the salt and pepper
2. Whisk thoroughly
3. Heat  a heavy based pan on medium heat
4. Melt the butter
5. When the butter is  foaming, pour the eggs in and keep stirring (preferably with a balloon whisk)
6. When the eggs are almost set, take off the heat immediately (the mixture continues cooking in the pan- so make sure you have the plates ready to prevent overcooking) 

Try serving in puff pastry baskets, topped with smoked salmon and caviar