Tuesday, 5 November 2013
4 eggs, separated
2 tbsp single cream
1 tbsp caster sugar
1 tbsp butter icing sugar
1 apple, peeled, cored and sliced
2 tbsp butter
2 tbsp brown sugar
3 tbsp single cream
To make a filling, saute the apple slices in the butter and sugar until just tender.
Stir in the cream and keep warm, while making omlette.
Place the egg yolks in a bowl with a cream and sugar and beat well.
Whisk the egg whites until stiff, then fold into yolk mixture.
Melt the butter in a large heavy-based frying pan, pour in the souffle mixture and spread evenly.
Cook for 1 minute until golden underneath, then place under a hot grill to brown the top.
Slide the omlette on to a plate, add the apple mixture, then fold over.
Sift the icing sugar over thickly.
Cut into thin slices when cool.
6 tbsp caster sugar
1 bottle red wine
1 vanilla pod, split
1 strip pared lemon rind
2 figs, quartered
225 g raspberries lemon juice, to taste
Put the sugar and wine in a large pan and heat gently until dissolved.
Add vanilla pod and lemon rind and bring to boil.
Simmer for 5 minutes.
Peel and halve the pears, then scoop out the cores, using a melon baller.
Add the pears to thy syrup and poach for 15 minutes, turning the pears several times, so they colour evenly.
Add the figs and poach for further 5 minutes, until the friuts are tender.
Transfer the poached pears and figs to a serving bowl using a slotted spoon, then scatter over the raspberries.
Return the syrup to the heat and boil rapidly to reduce slightly and concentrate the flavour.
Add a little lemon juice to taste.
Strain the syrup over the fruits and serve warm.
Preheat oven to 180 degrees.
Line a baking sheet with foil.
Lay peppers on their sides on the foil, stems pointing sideways.
Put baking sheet in oven and allow peppers to roast for 20 minutes.
Remove baking sheet. Using tongs, give the peppers a half turn, then place back in the oven for another 20 minutes. Check to make sure peppers have fully roasted. The skin should be charred and soft, and the peppers should look slightly collapsed. If they don't look ready, let them roast for a few more minutes. When they're done, remove baking sheet from oven. Cover pepers with plastic foil and let them rest for 30 minutes. Remove plastic foil and peel the skin off the peppers. Finely chop garlic, sprinkle over peppers, season with olive oil and salt.
1kg of small pickling onions or shallots, peeled
30g of table salt
1tsp dried chilli flakes
1tsp coriander seeds
1tsp mustard seeds
1tsp black pepper corns
1 bay leaf
1 litre of malt vinegar
1tbsp sea salt
Find a largish bowl, big enough to hold all of the onions and add the table salt.
Mix it all together well then cover and leave overnight.
Next day, rinse off the onions in cold water and then allow them to dry as much as you can.
Divide your onions up between some pre-sterilised jars.
Place the whole spices, coriander, mustard and peppercorns in a mortar and pestle and just crack some of them gently with a few presses of the pestle.
Separately place the vinegar, spices and sea salt in a saucepan and bring to the boil, stirring to dissolve the salt. Simmer with a lid tightly on for 5 minutes.
Remove the bay leaf and pour the vinegar into a sterile measuring jug through a clean sieve. Retain the contents of the sieve!
Top up each of the jars with the vinegar solution and apportion the spices from the sieve evenly into each jar before sealing tightly and storing away somewhere cool and dark.
It’s best to leave them alone for at least two weeks before tucking in.