Bury St Edmunds Food and Drink Festival 2016 Cookery Demonstration Galton Blackiston

Transcription

1 Bury St Edmunds Food and Drink Festival 2016 Cookery Demonstration Galton Blackiston Demonstration 1 Pea Panna Cotta with Crab Jelly Chocolate Nemesis with Salted Caramel Ice Cream Pea Panna Cotta with Crab Jelly Pea Panna Cotta 3 large leaves of gelatine 180g double cream 50g full fat milk 350g peas, blanched and refreshed 45g sugar Fresh mint Salt and freshly ground white pepper 1. Place the gelatine leaves into a tray of cold water to soak. 2. Heat the cream and milk in a saucepan over a medium heat and bring to the boil, remove from the heat. 3. Lift the soaked gelatine leaves from the water, squeezing out any excess water with your hands as you do so and stir into the hot milk to dissolve thoroughly. 4. Place the milk and cream, peas, sugar and a few mint leaves into a liquidizer, season with salt and freshly ground white pepper and blitz really thoroughly. 5. Pass through a sieve and pour into a suitable high sided tray or individual ramekins. Place in the fridge to firm up. Crab Jelly 500ml fish or vegetable stock Sprig of mint Good sprig of tarragon Juice of half a lemon 4 large leaves of gelatine 200g white crab meat 6 spring onions, finely sliced A little rapeseed oil for frying 1. Heat the stock in a saucepan together with the mint, tarragon and lemon juice, remove from the heat and set aside to infuse for half an hour. 2. Place the gelatine leaves into a tray of cold water to soak. 3. Pass the stock through a sieve. 4. Reheat about 150ml of the stock in a saucepan, remove the gelatine from the water, squeezing out any excess with your hands as you do so and stir into the warmed stock to dissolve thoroughly and then stir this into the remaining stock. Place in the fridge to firm up. 5. Pick the crab meat over carefully to ensure there is no shell in it and season well. Fry the onions in a little rapeseed oil till softened but not coloured, drain on kitchen paper and set aside 6. Just before the jelly sets, stir in the crab meat and spring onions and then spread the setting jelly over the top of the set pea panna cotta. 7. Please in the fridge to firm up and set

2 Chocolate Nemesis with Salted Caramel Ice Cream Chocolate Nemesis 110g unsalted butter, diced, plus extra for greasing 185g dark chocolate (with about 70% cocoa solids), chopped 3 eggs 185g caster sugar 1. Pre-heat the oven to 170ºC/Gas 3 2. Grease a 20cm square cake tin and line with baking parchment and then set in a large roasting tin. Put the butter and chocolate into a heatproof bowl, set over a pan of gently simmering water and stir until the chocolate and butter have melted and the mixture is smooth. Remove the bowl from the pan and leave to cool. 3. Meanwhile, beat the eggs and sugar together with an electric whisk until the mixture is pale, fluffy and tripled in volume.gently fold the whisked eggs through the chocolate mixture until just combined. Pour the mixture into the prepared cake tin (set in the roasting tin) and level the top with a spatula. 4. Pull out the middle shelf of the oven slightly and set the roasting tin on it. Pour hot water into the roasting tin to come two-thirds up the sides of the cake tin. Gently push the oven shelf back into the over, then bake the cake for minutes or until set (test by gently pressing in the centre with a fingertip; the cake should spring back). Remove the cake tin from the roasting tin of water and leave to cool completely before unmoulding. 5. Cut into 16 pieces (about 5cm square) and keep in a cake tin at room temperature. Note if you use a loose bottomed cake tin i.e one with a removable base then line it first of all with a double layer of cling-film to make sure it is water tight. Then line it with the baking parchment. Salted Caramel Ice Cream 450ml double cream 300ml full fat milk 280g caster sugar 8 egg yolks 1 tsp Maldon sea salt Heat the cream and milk in a saucepan over medium heat bringing up to just below simmering point, remove from the heat. Place the sugar into a saucepan over a medium heat and without stirring allow to slowly caramelise. Meanwhile whisk the egg yolks in a food mixer till thick and creamy. When the sugar has caramelised and is a nice deep golden colour, remove from the heat and slowly and carefully pour the warm cream and milk into the caramelised sugar, stirring as you do so, (be careful here the mixture will bubble up alarmingly). If there is any hard caramel left on the bottom of the pan then return to the heat and stir to melt it. Next, while continuing to whisk slowly pour the warm mixture over the egg yolks. Pass through a sieve into a jug and allow to cool. Churn the mixture in an ice cream machine and as you do so sprinkle in 1 tsp of lightly crushed flakes of Maldon sea salt. Store in the freezer in a suitable container.

3 Demonstration 2 Guinea Fowl Choux Farci Baked Cambridge Cream with Strawberry Sorbet and Strawberry Meringue Guinea Fowl Choux Farci Guinea Fowl Chouz Farci The meat from four guinea fowl legs, minced 200g mushroom duxelle I dessertspoon Dijon mustard 1tbsp snipped chives 1 tbsp chopped parsley 1 tbsp. chopped tarragon 6 Hispi cabbage leaves, centre stem removed 1. Place the minced guineas fowl meat, mushroom duxelle and mustard into a bowl together with the herbs and mix really well. Form the mixture into 6 balls and set aside. 2. Bring a pan of salted water to a rolling ball, drop in the cabbage leaves and blanch for 3 to 4 minutes, plunge immediately into ice water, drain thoroughly and then place onto kitchen paper and pat dry. 3. Lay a piece of cling-film onto your work surface and place a cabbage leaf onto it. Place a guineas fowl ball onto the centre of the cabbage leaf and wrap the leaf around the ball. Bring the cling-film up and around and tie like a balloon. Repeat with the remaining cabbage leaves and meat balls. Each ball should weigh approx. 35g. 4. Heat a pan of water to 90C, drop in the balls and poach for 15 minutes. 5. Remove the cling-film and serve with shallot puree and a potato galette Mushroom Duxelle 350g field mushrooms, roughly chopped 1 medium onion, peeled and roughly chopped 50g salted butter 150 ml red wine 150ml double cream salt and pepper 1. Place the mushrooms and chopped onion in a food processor and blend to a paste. 2. Melt the butter in a saucepan. Then add the mushroom mixture and cook gently, stirring occasionally, until all the liquid from the mushrooms has evaporated. Season. 3. Stir in the wine and cream, and continue cooking over a moderate heat. Stir occasionally until the liquid has reduced and has been absorbed. The end result should be a fairly thick and dry consistency. Roasted Shallot Puree 4 large banana shallots, peeled, sliced in half lengthways and chopped 1 clove of garlic, peeled 2 fl oz olive oil 2 sprigs of thyme 3 floz double cream

4 a good knob of butter salt & pepper 1. Pre-heat the oven to 180C/Gas Place the chopped shallots and garlic into the centre of a large piece of tin foil. Pour over the olive oil, season with salt and pepper and add the thyme. Gather the foil together to form a parcel, crimping the edges to seal. Place onto a baking tray and into the pre-heated oven and roast for about 45 minutes or until the shallots are very soft. 3. Remove from the oven, open the parcel and remove the thyme and then tip everything remaining into a liquidizer, add the cream and a good knob of butter and then liquidize to a smooth puree. Potato Galette 1 large Maris Piper Potato Clarified butter, melted 1. Peel the potato and slice very thinly (this is best done using a mandolin). 2. Pre-heat the oven to 180C/gas4. 3. Lay a piece of greaseproof paper onto your work surface. 4. Dip the slices of potato into the clarified butter and then use them to form circles of potato on the greaseproof paper, overlapping each slice as you do so. Season each circle with sea salt and freshly ground black pepper. Place onto a baking tray, cover with greaseproof paper and place another tray on top. 5. Cook in the pre-heated oven for minutes till lightly golden, turning them over half way through. Baked Cambridge Cream with Strawberry Sorbet and Strawberry Meringue Baked Cambridge Cream 500ml double cream 2 vanilla pods 9 eggs yolks 85g caster sugar, plus extra for the topping 1. Place the cream into a saucepan, scrape the seeds from the vanilla pod and add these together with the vanilla pods to the cream. Over a medium heat bring the cream up to simmering point, remove from the heat and set aside to infuse for half an hour. 2. In a bowl whisk the sugar and egg yolks, bring the cream back to simmering point and while continuing to whisk add to the egg and sugar mixture. Return the mixture to the pan and cook heat over a medium heat, stirring continuously till the mixture thickens to a thick custard consistency. 3. Pass through a sieve and into ramekins, cover with cling-film and place in the fridge to set. 4. When ready to serve: remove the ramekins from the fridge, scatter a teaspoon of caster sugar evenly over the top of each cream and using a blow torch caramelise the sugar till brittle. 5. Serve immediately

5 Strawberry Sorbet 450g strawberries 150 ml stock syrup Juice of half a lemon, sieved 1. Blitz the strawberries in a food processor or blender and pass through a fine sieve into a jug. 2. Stir in the stock syrup, tasting as you do so, you may not need to use all of it, the idea is to have a mixture which is sweet and yet bursting with the flavour of summer raspberries. 3. Finally stir in the lemon juice before churning in an ice cream machine.

6 Demonstration 3 Blow Torch Sea Bream with Sauternes and Curry Sauce Strawberry Tart Blow Torch Sea Bream Fillets with a Sauternes and Curry Sauce 6 fillets sea bream Rapeseed oil 1. Pre-heat the water bath to 48degrees 2. Place the filets of sea bream into a sous vide bag, together with a good slug of rapeseed oil and season with sea salt and freshly ground black pepper. 3. Cook in the pre-heated water bath for 10 minutes. 4. Remove the fillets from the sous vide bag, pat dry and place on a baking tray skin side up and darken the skin using a blow torch. (If you don t have a suitable blow torch then place briefly under a grill pre-heated to high) 5. Season with a few more flakes of sea salt and serve immediately with the Sauternes and curry sauce Sauternes and Curry Sauce 55g butter 2 large shallots, finely sliced 35g plain flour 1 tbsp mild curry powder 150g button mushrooms, thinly sliced 300ml sweet white wine (Sauternes) 600ml fish stock 150ml double cream Salt and freshly ground pepper 1. Melt the butter in a heavy-based saucepan, add the shallots and sauté till softened but not coloured. 2. Add the flower and curry powder and continue to cook for a further 4 5 minutes, stirring as you do so. 3. Next add the mushrooms and cook for a couple of minutes before stirring in the white wine, scrape the pan well, turn up the heat a little and bubble to reduce by one third. 4. Add the fish stock, bring to a gentle simmer and cook for a further 30 minutes or so, whisking occasionally, until the required consistency is reached, the sauce should coat the back of a spoon. 5. Add the cream, check the consistency and the seasoning, pass through a sieve and serve immediately, or keep warm in a bain marie for a short while. Strawberry Tart Strawberry Tart One 23cm (9inch) flan ring, lined with pate sucree (sweet pastry) and baked blind Crème Patisserie Chantilly Cream 750g (1lb 10oz) very ripe Norfolk grown strawberries, halved Thickened strawberry jam to glaze (optional)

7 For the crème patisserie 1 vanilla pod 500ml (18fl oz) full fat milk 3 large or 6 small gelatine leaves 6 egg yolks 125g ((4 ½ oz) caster sugar 40g (1 ½ oz) plain flour 1. Split the vanilla pod in half, scrape out the seeds and place these together with the vanilla pod into a saucepan with the milk. Over a medium heat bring just up to simmering point, remove from the heat and set aside to infuse. 2. Place the gelatine leaves into a tray of water to soften. 3. Whisk the eggs, sugar and flour together in a bowl and bring the milk back to just about simmering point. Remove the gelatine leaves from the water, squeezing out any excess water with your hands as you do so and whisk into the warm milk to dissolve thoroughly. Next, while continuing to whisk the eggs, sugar and flour add the hot milk. 4. Return the mixture to the saucepan and place back on the heat. Stir continuously with a wooden spoon (a whisk might be useful) to thicken. Pass through a sieve into a bowl, press some cling film firmly down onto the crème patisserie to prevent a skin forming, cover the bowl with cling-film, set aside and allow to cool. Chantilly Cream Make this when you are ready to assemble the tart as Chantilly cream is best used as soon as you have made it. 250ml (9fl oz) double cream, well chilled 25g (1oz) icing sugar A drop of good quality vanilla extract 1. Place the chilled cream, icing sugar and vanilla extract into a chilled bowl and using either a whisk or a hand held electric beater whip the cream until the cream starts to thicken to a light ribbon consistency; don t overbeat it. To Assemble the tart 1. Delicately fold the Chantilly cream into the cooled crème patisserie and spoon this mixture into the pastry case. Arrange the strawberries on top heaping them up slightly in the centre and finally brush with a little thickened strawberry jam to glaze (optional).