Nick Coffer s Weekend Kitchen

Transcription

1 Nick Coffer s Weekend Kitchen Factsheet - 9 July 2011 Nick s Recipe Starter Baked Camembert Preparation time 10 minutes Cooking time 25 minutes Serves 2 1 ripe camembert in a wooden box (stapled, not glued) 6-8 short sprigs of fresh thyme 1 garlic clove, thinly sliced A splash of white wine (optional) Crusty French bread or thinly sliced apple to serve Preheat your oven to 200C/ 400F Take a ripe camembert (it will be soft in the middle if you press down with your thumb), remove it from its wooden box and remove the plastic cover. Put it back in the base of its box. Make a few slashes in the top and push in the garlic clove slices, followed by the sprigs of thyme. Don t worry if the rind of the cheese cracks a little. Splash over some white wine, put the lid back on the camembert and put it on a baking tray in the oven. Bake for about 25 minutes, by which time the camembert will have completely melted in the box, while still retaining its shape thanks to the rind. Serve with crusty French bread or sliced apple to dip and enjoy! Rupert Smith: Head Chef at the Alford Arms Starter

2 Home smoked mackerel pâté Serves 4 5 x large mackerel fillets (Skin removed) 100g Smoking chips 1 tbsp Horseradish cream 2 x tbsp Crème fraîche 1 x Banana shallot (finely diced) 1 x tsp chopped chervil 1 x tsp chopped chives 20g x butter Lemon juice of ½ lemon Place the smoking chips in a thick based roasting tray. Place a wire cooling rack over the chips and lay the fillets on the rack. Cover with tin foil and place over a low heat for about 45 minutes. When done take off the heat and leave to cool leaving the foil on. In a small pan gently heat the chopped shallot in the butter to soften and lightly season with salt and pepper. Then place the shallot, mackerel and herbs in a food processor And blitz until nearly smooth. Add the crème fraîche, horseradish and lemon juice. Season with salt and pepper to taste. Add more lemon if required. For the Sauce vierge: 300g x Vine ripened cherry tomatoes 200mls x Olive oil 6 x large Basil leaves Lemon juice Salt & pepper Pick the cherry tomatoes off the vine and place on a roasting tray. Drizzle with olive oil and season with salt and pepper. Place in oven at 150c for 15-20mins. Once blistered place half the tomatoes in a bowl and squash with a fork and stir in the rest of the olive oil. Add the juice of 1 lemon, the finely sliced basil leaves and the rest of the tomatoes. Season to taste. Dessert Chocolate Amaretto tart Serves g x Dark 70%cocoa chocolate 225g x whipping cream 80g x glucose syrup

3 80g x Amoretto liqueur 200g x Amoretti biscuits 100g x Digestive biscuits 300g x butter melted Line a 28cm flan tin with 25g of the melted butter. Blitz the biscuits together in a food processor until fine breadcrumbs are achieved and place in a mixing bowl. Add the melted butter and stir in well. Mixture should be soft but not wet. Line the flan tin with the mixture and press down with the back of a dessert spoon. In a heat proof bowl place the chocolate, amoretto and glucose. Place over a pan of simmering water carefully ensuring the bottom of the bowl does touch the simmering water. Stir occasionally until the chocolate has all melted and is evenly mixed. Remove from the heat. In a clean bowl gently whisk the cream to lightly thicken. Do not over whisk. Add half the cream to the chocolate mixture and fold in until nearly all mixed. Then add the rest of the cream and fold until fully mixed the pour onto the biscuit base and set in the fridge for at least 2 hours. Serve with mascarpone or scoop of ice cream Rachel Lansing: Inspired Gourmet Cookery School Main Course Pressed chicken sultana and pistachio terrine, apricot chutney served with homemade focaccia Serves 10 For the terrine: 7 Chicken legs Duck fat or vegetable oil to cover the legs 1bulb Garlic 2tsp Dried Thyme 1 Lemon zest 4 White onions finely sliced 200ml Madeira 4 Chicken livers 10slices Parma ham 3tbsp Pistachios chopped 3tbsp Sultanas Rub the chicken legs with salt and place into a deep baking tray.

4 Add the garlic, thyme, juniper berries and lemon zest to the tray then cover in duck fat or vegetable oil then cover the tray with foil. Cook in the oven at 120oc gas mark 3 for 3 hours or until the chicken is very tender. Remove the chicken from the oil and pick all the meat off ensuring there are no bones or cartilage left in the meat then leave to one side Place in onions in a saucepan with some vegetable oil and cook until very soft then add the Madeira and reduce until all the liquid has gone. Add the onions to the chicken and mix together with the pistachios and sultanas. Pan fry the chicken livers until cooked through then remove from the heat and drain on a piece of kitchen towel, then cut in half. Line a terrine mould with cling film then line this with parma ham. Start building the terrine with the liver and confit chicken mixture. Wrap with the parma ham to cover the terrine and seal the terrine with cling film and place a weight on top of the terrine to press the terrine. Refrigerate ideally overnight For the chutney: 200g Dried apricots 1 Red onion diced 150ml Water 4tbsp Red wine vinegar 150g Soft brown sugar 1tbsp Rosemary chopped 2Garlic chopped 2 Lemon peel Pinch Salt Very small pinch Cayenne Combine all the ingredients in a heavy based saucepan and place over a medium heat. Stir the mixture until the sugar has dissolved and the mixture has just come to the boil Reduce the heat to a simmer and leave to cook until the chutney has thickened Remove from the heat and leave to cool. For the focaccia: Preparation time: 5 minutes Cooking time: 1 ½ hours Makes one large loaf 1 ½ tsp Dried yeast 275ml Hand-hot water 500g Strong white bread flour

5 3tsp Coarse Maldon sea salt 4tbsp Olive oil, plus extra to drizzle on top 1 medium sprig of rosemary Put the flour, yeast and 1 tsp salt in a large bowl and mix well together. Make a reservoir in the centre and pour in the liquid, 3 tbsp of the oil and some of the water. Mix together, gradually adding the water, to form a soft raggy dough. Turn the dough on to a work surface and knead vigorously for 10 minutes, to form a smooth dough. Return the dough to a lightly oiled bowl and cover with a clean t towel, leave in a warm place for about 45 minutes until doubled in size. When the dough has risen, knead again for 1-2 minutes to knock out the air bubbles. On a lightly floured surface, roll out the dough to an oval about 33cm/ 13 long. Place on an oiled baking sheet and leave to rise in a warm place, for 20 minutes until doubled in size. Preheat the oven to 200c/400f/Gas 6. Using your fingertips, dimple the surface of the dough and drizzle on the remaining oil. Sprinkle with the remaining salt and push in small bunches of the rosemary. Transfer the fascia to a hot baking sheet and bake for minutes until golden and the base of the bread sounds hollow. Drizzle with more oil and cool on a wire rack. Dessert White Chocolate lemon and Ginger nut cheesecake For the base: 1pk Ginger nut biscuits 75g Butter melted 4tbsp Lemon curd First grease and line a round spring form cake tin. In a food processor blend the ginger biscuits to a fine crumb then add the melted butter Pour the biscuit into the cake tin and press down to form a firm base and place in the fridge for five minutes. Take out the base and spoon over the lemon curd and spread over the base. For the cheesecake: 500g Cream cheese 2tbsp Crème fraiche 300g White chocolate melted 2 Lemon zest

6 Place the cream cheese and crème fraiche into a bowl and whisk together until firm. Add the white chocolate and mix until fully combined. Fold in the lemon zest To garnish: Lemon curd heated with a little lemon juice and gelatine Do let us know how you got on trying out the recipes at: ThreeCountiesKitchen@bbc.co.uk Listen to Nick Coffer on BBC Three Counties Radio every Saturday afternoon from midday to 2.00pm