The Humble Egg

The humble egg

Where would we be without eggs? Just think—breakfasts, cakes, meringues—nothing would be the same! They seem such a simple store cupboard ingredient, but take them away and we would be lost. 

Not only are eggs one of the most versatile ingredients in the kitchen, they are also surprisingly nutritious. As well as being naturally high in protein, eggs contain a number of vitamins and minerals, including A and D, which are essential for healthy skin, teeth and bones, and a range of B vitamins to boost the immune system and energy. 

Until recently, despite their high protein, vitamin and mineral content, eating more than 3-4 eggs a week was not recommended for fears that their high cholesterol levels could impact on blood cholesterol levels. But the latest research has led to the British Heart Foundation revoking the limit, as it is now accepted that it is saturated fat, not dietary cholesterol, which causes our blood cholesterol to rise. 

So now you can eat as many (free range) eggs as you like guilt-free! At 78 calories each, they have a low ‘energy density’ (number of calories per gram), which can help you to feel fuller for longer, meaning they can assist with slimming too.

Our top egg tips:

1. Poaching eggs? Only the freshest eggs will do. As eggs age, the whites become runny, making them a nightmare to poach.
2. Testing for freshness? Drop eggs gently into a bowl of water. Old eggs float to the top due to an enlarged air bubble, fresh eggs sink. 
3. Scrambling eggs? Add cold butter at the same time you add the eggs and let it melt as they are cooking over a low heat. Results in seriously creamy eggs, without the cream!
4. Whisking egg whites? Use eggs at room temperature, use a glass or stainless steel bowl and make sure both bowl and whisk have no traces of grease, which will stop the egg whites from whisking properly.
5. Adding eggs to cake mix? Alternate between dry ingredients and eggs and whisk continuously to stop your mixture from curdling. 

British Egg Week kicks off on 1 October, so keep an eye out for our daily egg recipes and get cracking!

What we think of Hotel du Vin

Layla's desserts at TDE

Next class 11th August

First week in our new kitchen

V ZUG

We love our new kitchen appliances supplied by V-ZUG. These are a few pics from our training day, getting to know the fabulous equipment...

KENSINGTON ARMS

With the lovely weather, it's all about finding the perfect venue to enjoy a glass of chilled wine or a nice pint whilst doing a bit of people watching. 

This week, it was The Kensington Arms in a quiet residential area in Redland. 

The seating area outside was bathed in the sunshine and looked so welcoming.

We were greeted by friendly and knowledgeable staff (and a very lifelike cardboard Queen). The decor is quirky and fun (I really like it!)

The wine list was straight forward with some very interesting wines. Food-wise, they have 3 menus: lunch, bar and dinner. The bar menu included classics such as Pint of prawns & aioli, Burger and Raised pork pie. Lunch menu is surprisingly extensive and includes dishes such as St. George mushrooms, leeks, egg and sourdough, Beer battered cod, chips & mushy peas and Pork rillettes, remoulade & toast. 

We went for dinner. It was quite difficult to make a choice out of the menu- great variety. I was really tempted by lobster on the menu and the chargrilled bavette, frites and bernaise is something I will definitely try next time! I was also very impressed by the seasonality of the dishes. 

Our starters were Devilled lambs' kidneys, which were perfectly cooked and the special of Octopus. For the mains, we tried the Roman gnocchi, courgettes, baked ricotta & chilli and the Cornish Hake, pancetta, peas & broad beans. The gnocchi dish was beautifully presented and simply scrumptious. The Hake looked beautiful (see picture below). The Kale I had with my Hake was incredibly flavoursome and buttery. The Churros & chocolate I chose for my dessert were light and perfectly crispy on the outside. The chocolate sauce that came with the Churros was delicious and not too sweet. 

I will definitely be going back.

Gourmet Picnic

Pork Pies

Pastry (hot water crust)

• 250 plain flour
• pinch of salt
• 100ml water
• 90g lard
• 1 egg, to glaze

Filling

• 200 minced pork
• large pinch of chopped thyme
• grated zest of an orange
• salt and pepper
• 1 apple

1. Preheat an oven to 200C
2. Mix the flour and salt together and make a well in the center
3. In a pan, bring the water and lard to the boil and pour into the well and bring together with a large spoon to create a smooth dough
4. Leave to cool for 15 minutes until cool enough to handle
5. In the meantime, combine the pork with the thyme, zest and season and slice the apple
6. Divide the dough into three balls
7. Divide each ball into to (70%  / 30% ratio)
8. Roll them out and place some of the pork filling into the center of the large circle
9. Place some apple slices on top
10. Raise the sides of the pastry
11. Roll out the smaller balls and use as a lid, pinch the two together 
12. Glaze with the egg
13. Bake for 35- 40 minutes
14. To check if the mixture is cooked, insert a skewer into the center, leave in for 10 seconds and it should be hot
15. Leave to cool on  a wire rack

Scotch eggs

• 4 eggs at room temperature
• 350g minced pork +150g minced chorizo chopped bunch of fresh chives
• 100g plain flour
• 2 eggs
• 100g fresh breadcrumbs
• 1 teaspoon sweet paprika

1. Pop the 4 eggs into a cold water, bring up to boil and take off the heat
2. Cover with a lid and leave to stand for 4 minutes, peel
3. Mix the meats and chives
4. Separate the meat mixture into 4, flatten in the palm of your hand
5. Wrap each egg in the mixture
6. Place the flour, beaten eggs and breadcrumbs into separate bowls
7. Add the sweet paprika into the bowl of breadcrumbs and combine well
8. Lightly coat the eggs in meat in the flour, then dip into the egg followed by the breadcrumbs
9. Pop them back into the eggs and then breadcrumbs again
10. Leave in the fridge for 30 minutes to set and then deep-fry on 160C for 10 minutes
11. Enjoy with some green leaves

Spinach and Pine nut Tartlets

• 250g plain flour
• 125g butter
• 35ml cold water
• 1 egg
• 5g salt
• 500g spinach
• 50g tasted pine nuts
• 50g grated parmesan
• 100ml milk
• 100ml double milk
• 2 egg yolks
• salt and pepper

1. Place flour and salt in a bowl, rub in the butter
2. Pour in the water and egg and bring together and wrap in greaseproof paper
3. rest in fridge for at least 30 minutes
4. Roll out the pastry and line pastry cases
5. Cover with greaseproof paper and chill until hard
6. Blind bake at 190C (line with baking parchment and fill with baking beans) for 15 minutes, or until the sides are set and the pastry feels sandy to the touch
7. Remove baking beans and paper, return to the oven for 5 minutes to set the bottom
8. To make the filling: wilt the spinach by frying with a tablespoon of water
9. Drain the spinach and squeeze out any excess liquid
10. Mix the milk, cream, yolks and seasoning and pour into the cooked tartlets, top with the spinach, sprinkle with the parmesan and pine nuts
11. Bake these on 150C for 10 minutes

Gluten Free Chocolate Brownies

• 300g chocolate
• 300g butter
• 400g sugar
• 150g gluten free plain flour
• 7 eggs
• 4 tbl cherry syrup
• 100g frozen cherries

1. Preheat the oven to 180 C
2. Melt the chocolate and the butter together in a bowl over a pan of simmering water, leave to cool for a couple of minutes
3. Mix the cherry syrup and eggs and beat until completely combined
4. Pour the chocolate mix into the eggs and fold in flour throw in the cherries Pour into a deep tray lined with a baking parchment and bake for 25 to 30 minutes until set

Jubilee Menu

This is the ultimate menu to celebrate the Queens Jubilee. The menu has a hint of past with fresh new flavours. 

Prawn Cocktail

• 500 g cooked large tiger prawns
• 20ml full fat milk
• 1 vanilla pod
• 150g creme fraiche
• sprig of dill
• 1/2 teaspoon hot smoked paprika
• lime
• salt and pepper

• Split the vanilla pod in half and scrape the seeds out and pop into a pan with the milk
• Heat the milk up, take off the heat and then leave to infuse for at least half an hour, remove the pod and leave to cool
• Zest 1/2 the lime
• Mix the vanilla milk, creme fraiche, chopped dill, paprika&zest (reserving a pinch of each for decoration), salt and pepper to taste and a squeeze of lime juice and stir into the prawns
• Serve in a bowl, decorated with the lime and paprika and a sprig of dill

Beef Wellington, 

Asparagus 

and Roasted New Potatoes

• 500g beef fillet
• Pate of your choice
• A couple of handfuls of brown mushrooms
• Large knob of butter
• Readymade puff pastry
• Egg wash (egg in a cup with a pinch of salt)
• A bunch of asparagus
• 500g new potatoes
• 75g pancetta cubes
• Chopped onion
• 1 sprig of thyme
• 250ml red wine
• 250ml beef stock

1. Preheat the oven for 200C
2. For the sauce- fry the onion and thyme until starting to colour
3. Throw the pancetta in and fry until it releases it’s oils and turns golden brown
4. Pour the wine over and reduce by 2 thirds
5. Pour in the stock and reduce until syrupy, season
6. For the mushrooms- chop really finely
7. Heat up the butter in a pan and throw the mushrooms in as soon as you see foam and season with salt
8. Fry until golden brown and leave in a bowl to cool
9. For the potatoes- parboil in a seasoned water, take out of water and pop into the preheated oven
10. To assemble the beef wellington- cut the pastry to fit the fillet, with enough overlap to wrap the beef
11. Place the beef on a chopping board and top with the mushroom mix
12. Slice the pate and place on top of the mushrooms
13. Move the beef on top of the puff pastry and wrap
14. Glaze with the egg wash
15. Place into the oven immediately and bake for 20-25 mins for medium-rare beef, 30 mins for medium. Allow to stand for 10 mins before serving in thick slices
16. Pan fry the asparagus in a little olive oil and serve alongside the beef

Vanilla, Lemon and Rum Panna Cotta, Wimbledon Cup Jelly

and Sable Biscuit

• 125ml full fat milk
• 125ml double cream
• Zest of 1 lemon, thick strips
• Vanilla pod
• 30g caste sugar
• 2 leaves of gelatine

• 100g butter
• 100g caster sugar
• 1 egg
• 150g plain flour, plus extra for dusting

• 50 ml Pimms
• 50ml Strawberry Juice (try blending canned strawberries and syrup)
• 1/2 teaspoon lemon juice
• 2 gelatine leaves

1. To make the panna cotta, heat the milk, sugar,  zest, vanilla pod with its seeds out until scalded, take off the heat and leave to infuse for at least 15 minutes 
2. Soak the gelatine in cold water 
3. Strain the mix and warm through with the cream
4. Stir in the gelatine
5. Pour into glasses and chill for at least three hours
6. For the biscuits, preheat the oven to 180C
7. Place the butter and sugar into a food processor and blend until smooth
8. Add the egg and pulse until combined, and then gradually add the flour until a dough forms.
9. Turn the dough out onto a floured surface
10. Knead into a ball 
11. Roll out with a rolling pin to a thickness of about 0.5cm 
12. Using a cookie cutter, cut out and place onto a baking tray lined with baking paper
13. Bake for 5-7 minutes, or until golden-brown
14. For the Jelly- place the juice into a pan and warm through, take off the heat
15. Soak the gelatine in cold water for 5 minutes and stir through the juice
16. Pour the lemon juice and Pimms into the pan, combine and pour over the Panna cotta and leave to set
17. Enjoy with the biscuits

Jubilee Cupcakes

The Cupcakes were decorated by Layla Pegado, our new fantastic teacher

(classes will be announced soon)

Cupcakes

• 360g butter, room temperature
• 360g plain flour
• 360g golden caster sugar
• 2 teaspoons baking powder
• 110ml milk
• 4 large free-range eggs
• 300g chopped strawberries

1. Preheat the oven to 180C
2. Get 24 cupcake cases ready on a baking tray
3. Pop all the ingredients (apart from the strawberries) into a food processor and combine, add more milk if the mixture is too thick (you want to drop easily off of a spoon)
4. Mix the strawberries in with a large spoon and then pop into the cupcake cases, until 2/3 full
5. Bake for 15-20 minutes until golden brown and springy
6. Leave to cool completely before icing

Gluten Free Cupcakes

• 200g caster sugar
• 110g gluten free plain flour
• 15g ground almonds( substitute 20% of flour) -30g unsweetened cocoa powder
• 3/4 tsp baking powder
• 3/4 tsp baking soda
• 1/4 tsp salt
• 2 large eggs
• 1 mashed ripe bananas
• 120ml warm water
• 70ml milk
• 60ml corn oil
• 3/4 tsp vanilla extract
• tsp xanthan gum

1. Preheat oven to 180 C
2. Mix the flour, sugar, cocoa powder, almonds, baking powder, baking soda, xanthan gum and salt in a large bowl
3. In another bowl whisk together the eggs, bananas, water, milk, oil and vanilla 
4. Mix the dry ingredients and wet ingredients together until well combined 
5. Fill the cases until 2/3 full
6. Bake in the preheated oven for 15- 20 minutes or until a skewer inserted onto the center comes out clean 
7. Leave on a wire rack to cool

Buttercream frosting

• 125g butter at room temperature 
• 2 tbl milk
• 190g icing sugar
• A few drops of food colouring

1. To make the buttercream frosting, beat the butter until almost white in a bowl 
2. Gradually add half the icing sugar whilst whisking until combined, then add the rest and beat
3. Adjust consistency as required with additional icing sugar and/or milk 4.Add food colouring as required

Marshmallow buttercream

• 1 tub of marshmallow fluff 
• 350g butter, cubed
• 1 tsp vanilla extract
• 64g icing sugar
• 2 tbl of raspberry jam

1. Tip the fluff in a large bowl and beat slowly with an electric whisk 
2. Add the butter cubes gradually, beating throughout and keeping the mixture
   smooth 
3. Add the extract and sugar, mix thoroughly (adjust consistency by adding more
   sugar) 
4. Add the raspberry jam and partially fold in 

Summery menu

The change in the weather over the last week has been truly amazing, and it has inspired me to create a light and refreshing menu to be enjoyed in the sunshine. I try to use seasonal produce as much as possible at the Academy. This helps keep things fresh, figuratively as well as literally, and it is nice to know that we are doing our bit to reduce our carbon footprint.

These following three recipes are very health conscious but absolutely packed with flavour. They were inspired by our Fitness and Flavour retreats, where luxurious and delicious food is 100% guilt free.

Yummy Bruschetta

Slice a ciabatta in half. Place on a baking tray, brush with olive oil and bake on 180C until golden brown.

For the toppings:
Mushroom topping- Fry brown cup mushrooms in a little olive oil with a pinch of salt until golden brown. Add a few squares of dark chocolate (at least 70%), grated. Pack on top of your bruschetta, top with a fried quail egg and drizzle with truffle oil.
Spinach topping- Heat olive oil in a pan, throw in 1 finely chopped garlic clove with a pinch of salt and fry for 30 seconds. Add a bag of washed spinach and stir. Throw a handful of pine nuts in when the spinach has wilted by about a half. Pop on top of your bruschetta, top with mozzarella and grill until the cheese is starting to melt. Then drizzle with balsamic vinegar and serve.


Melon soup with spicy prawns

Blend one honey dew melon, one cucumber, a small fennel bulb (outer leaves removed), few sprigs of dill, tip of a green chilli, juice from one lime and season with sea salt. Keep in the fridge until needed. For the prawns, heat a large glug of chilli oil in a pan. When it gets very hot and starts to smoke, throw the raw prawns in. Season with salt. When all the prawns have turned pink all over, pour a dash of kirsch into the pan and let it bubble out and thicken. Pour the soup into bowls and top with the prawns.

To make your own chilli oil: finely chop one chilli pepper and place into a pan and pour 250 ml olive oil over it. Bring to boil, remove from the heat and leave to cool. Strain the mixture and pour into an oil bottle with one dry chilli- just to keep the flavour developing.



Chicken and Nectarine Salad

Heat some olive oil in a pan, season the chicken breast with salt, 1 teaspoon of curry powder and 1/2 a teaspoon of sweet smoked paprika and pop into the hot pan. Preheat the oven to 190C. When the chicken is golden brown on both sides, pour 2 tablespoons of Teriyaki sauce, 1 tablespoon of agave syrup and a dash of sherry vinegar into the pan and pop into the oven for 15 minutes or until cooked through. Leave to cool and slice. Serve on a bed of salad with a sliced nectarine. Pour a little olive into the chicken juices to loosen them and pour over the salad.

Spring Menu

Try some of these:

• oranges- try this detoxing smoothie to jump start the sluggish metabolism after the winter- juice four oranges, 1 cm of ginger root (peeled) and four sprigs of mint (whole)
• Mussels- try this simple, but delicious recipe

Serves 4

• 1kg of mussels, cleaned (discard the mussels that do not open when tapped, they are dead)
• 70g pancetta cubes
• 300ml dry white wine
• Small bunch of parsley (also in season and at it’s best), leaves removed and chopped, stalks finely sliced
• 1 onion, finely sliced
• 3 cloves of garlic, crushed

Fry the pancetta cubes in a hot pot until golden brown.  Turn the heat down and place the onions into the pot with a little salt. Fry until they are translucent and soft. Add garlic and the parsley stalks and fry for one minute. Turn the heat up until everything is sizzling. Pour the wine into the pan and let it bubble for a few seconds. Throw the mussels into the pan and cover with a lid. Shake the pot every now and then, but do not remove the lid. Check after 5 minutes (you want all the mussels to have opened – a few will always remain closed, discard these). Remove the mussels from the pot and arrange in a bowl, but keep the liquid and reduce by keeping it on the boil. You can add a dash of double cream for extra indulgence. Stir in the parsley leaves and then pour over the mussels. Serve immediately with baguette.

Menu

As a starter, why don’t you try the delicious quail eggs. Pop room temperature eggs (so they don’t crack) into boiling water and lift out after two minutes, peel. Serve them simply on a bed of salad and with some edible flowers, if you can find any, and celery salt or spicy paprika mixed with some sea salt.

Celery salt- to make your own, pick all the leaves from celery, pop them into a moderately hot oven (170C) for 8 minutes, until crispy. Pound them in a pestle and mortar with flaked sea salt. By the time you are done mixing, the salt and celery will be finely ground. 

Pistachio Encrusted Rack of Lamb, Roasted Balsamic Tomatoes, Pomme and Spinach Puree and port Jus

• 2 sprigs of thyme
• 1 onion, cubed
• 250ml port
• 250ml beef/ chicken  stock
• Blackcurrant  preserve
• Salt and pepper to taste

Heat a pan and fry the onion and thyme and fry until translucent

Add the wine and boil until reduced by two thirds and add the stock 

Boil until syrupy, strain and season with salt, pepper and the preserve

Half 200g of cherry tomatoes, pop into  roasting tray with a drizzle of olive oil, balsamic vinegar and season with salt and roast on 150C for 90 minutes

For the lamb rack- mix 200g better, 2 garlic cloves, 250g pistachios, 1 teaspoon salt, 1 teaspoon dried lavender in a blender and pat onto the skin of the lamb

Roast on 200C for 35 minutes

Boil 500g of potatoes in salted water until soft

Drain them and mash

Put the pan back on the hob and add butter and milk and season to taste, keep on low heat

Stir raw spinach through the mash and cook out for a few minutes

 Serve on a warmed plate, mash in the middle of the plate, sliced lamb rack, arranged around with the tomatoes and then drizzle the jus around

Turkey meatball Tom yum soup

• 500ml chicken stock
• 250g minced turkey meat
• chopped coriander 
• salt and pepper
• any spices you fancy

Paste:

• 1 stalk lemongrass, lower 1/3 finely minced
• 3 kaffir lime leaves
• 1 teaspoon tamarind paste
• 1 small piece of galangal
• 2 tablespoons fish sauce
• 1 small red chilli
• 2 cloves garlic
• 2 large tomatoes
• coriander stalks
• 2 shallots
• 2 tablespoons of creamed coconut

1. Place all the paste ingredients into a food processor and blend
2. Heat a little vegetable oil in a pan, when hot, add the paste and fry for a couple of minutes
3. Gradually add the stock and stir thoroughly
4. Mix the turkey meat with salt, pepper and chopped coriander leaves and roll into small balls
5. Poach them in the soup until cooked through

The Muset by Ronnie

Having heard great things about the The Muset in Clifton, I finally decided I ought to check it out.

Front of house staff were very friendly and welcoming – we almost felt like regulars, which is always nice. Starting with a drink in the comfy sofas by the bar, we were then led to a prime spot by the windows – ideally placed to peer across at the upright wine ‘cellar’ and look out onto the street at the same time. We opted for the Tasting Menu; a fixed selection of what the restaurant does best, with a glass of wine matched to each dish – one of my favourites!

Duck Liver & Foie Gras Parfait, Confit Leg Beignet, Prune and Armagnac
Chateau du Levant, Sauternes
A huge portion, served with three types of fresh warm bread. Absolutely delicious – the entire dish was perfectly balanced, well-seasoned and a great combination of flavours. Served with a very well matched Sauternes.

Cornish Scallops, Garlic Puree, Sage & Pancetta
The Stump Jump Riesling 2009
A very pretty and delicate dish. Scallops were not overdone (which happens too often in restaurants). The flavours worked very well together.

Monkfish ‘Ras el Hanout’, Lentils, King Prawn, Cauliflower & Yoghurt
Clos Berger Vouvray 2009
A stunning dish to look at and a great combination of textures. The flavours were exciting, but would have benefited from a touch more seasoning.

Beef Fillet, Bone Marrow, Salsify, Beetroot & Cottage Pie
Chateau Bonnet Reserve 2006
Perfectly cooked beef and a scrumptious mini cottage pie. Very delicately and attractively presented for such a hearty dish.

Chocolate Slice, Cherries & Cherry Sorbet
Late Bottled Vintage Port 2000
Now, this is what I call a dessert! My other half tends to skip dessert but polished this one off nevertheless. The combination of the dark chocolate slice and the tangy cherry sorbet was heavenly. I was not convinced by the micro herb garnish (it seemed unnecessary), but these were easy enough to pick off. This was served with a port - a good wine but not the best match for this sort of dish. Ultimately however this was a great full stop to the menu.

Overall, I definitely feel like going back! Bristol could do with more restaurants where chefs aiming for ‘haute cuisine’ really know what they are doing, are not afraid to try new things and, most importantly, can add creative nuance and flair without ignoring the fundamentals of good cooking. The restaurant manager at The Muset seemed to know how to make customers feel special (not to mention the owner himself getting stuck in).

Dinner at The Muset would be a great treat on a special occasion, but I would recommend not waiting for this – just give them a go now.

http://www.ronnies-restaurant.co.uk/