Nick Coffer s Weekend Kitchen Fact sheet 8-26 February 2011

Transcription

1 Nick Coffer s Weekend Kitchen Fact sheet 8-26 February 2011 Nick Coffer s Recipe Rhubarb Clafoutis Preparation time 5-10 minutes Total cooking time 45 minutes g rhubarb 3 large eggs 60g plain flour 80g caster sugar, plus extra 1/2 tsp vanilla extract 300ml milk Butter for greasing the dish Icing sugar for dusting Pre-heat the oven to 180C/350F/ Gas Mark 4 Grease an 8 inch round pie dish or baking dish with butter 1. In a mixing bowl, whisk together the eggs and sugar. Then add the flower and whisk again. 2. Whisk in the milk and vanilla extract until you get a really smooth batter. 3. Slice the rhubarb into chunks and sprinkle it with some caster sugar. Heat a frying pan on a medium-high heat, throw in a little knob of butter and the rhubarb and cook it just for a couple of minutes. 4. Put the rhubarb into the baking dish and pour over the batter. 5. Cook in the oven for minutes. The clafoutis is cooked when it has risen, looks golden on the top and has set in the 1

2 middle. Do not take it out of the oven while it is cooking or else it will collapse. 6. When it comes out of the oven, it looks slightly unappealing. Leave it to cool a little and sink back down. 7. Put some icing sugar in a sieve and dust the clafoutis. 8. Serve it from the cake tin, either warm or at a good room temperature. SCOTT LUDLOW, Head chef and proprietor at The Purple Goose in Milton Keynes SMOKED DUCK AND HOMEMADE RAVIOLI Duck ravioli Serves 6 1 smoked duck breast 1 glove garlic finely chopped onion handful coriander chop finely nutmeg pinch cumin pinch small knob of ginger chopped finely salt to taste pepper to taste couple sprigs of thyme little splash of soya sauce In a pan, sweat off onions and garlic until cooked but no colour. Take off the heat and let cool. Once cooled add all other ingredients apart from duck. For the duck remove skin and small dice the breast; add breast to mix. Pasta 2 egg yolks 2

3 Olive oil 2-3 tbsp 100g pasta flour Pasta is really easy. First pour your measured flour on a work surface, make a well in the middle and add eggs and olive oil. Then slowly combine and add more oil if needed; it now should form a giant ball. Leave to rest for 1 hour so best make pasta first. Now cut the pasta into 4 cubes. Put the pasta machine on it biggest setting then one cube at a time roll through; then drop the setting down two then repeat. Slowly get to the smallest setting but work quickly as the pasta will dry out. Once you have long thin strips of pasta put a fifty pence piece of duck mix two fingers width apart. Egg wash all around the edges; and put another long piece of pasta on top. Pat down the edges and cut. DONE! Slow cooked lamb shoulder stuffed with apricots and pistachios Serves 4 1 lamb shoulder 1/2 onion 2 gloves garlic 100g pistachios 100g dried apricots Couple sprigs of thyme Small sprig if rosemary 100g fresh dried bread crumbs 25g butter (softened) Small handful fresh chopped parsley Get the oven pre heated to 180c. Get your butcher or buy already boned shoulder of lamb. For the stuffing; put all the ingredients in a blender and blend until a smooth texture. 3

4 Put the stuffing mix in the centre of the lamb and tie with string. Rub with salt, pepper and olive oil. Place lamb in a deep dish; add a glass of red wine and 300 ml of stock or gravy cook for 4 hours. Once cooked; ready to serve. Banoffee pie with a pop Serves 2 people 6 bananas Crushed biscuits of your choice 100ml whipping or double cream (whipped) Some whipped cream for top 1 tin cooked condense milk (caramel) 2 egg whites (whipped with 2 tbsp of sugar) In a nice glass or cup put crushed biscuits at the bottom. Then roughly chop 3 bananas and add caramel; put in glass. Now combine 3 bananas (pureed) egg whites and whipped cream to foam a light filling. Put that on top of the chopped bananas. Top with popping candy to have that extra edge. SHEBA PROMOD Authentic Indian cookery teacher SPICY LAMB CURRY WITH AUBERGINE A delicious and full bodied curry that s one of my husband s favourites! It is one that is rich in the flavours of the spices but the heat can be adjusted to your preference by altering the 4

5 amount of cayenne you use. The key is to get a balance if all you can taste is heat you ve over done it! Serves 2-3 with other accompaniments 500g boned lamb cut into bite size pieces (you can use lamb with bone if you prefer) 1 inch ginger, finely chopped 4 cloves garlic, finely chopped 1 medium onion, finely chopped 4 cloves 6 cardamom pods 2 bay leaves 6 peppercorns 1 inch cinnamon stick ½ tsp coriander powder 1 tsp cumin powder 2 tsp paprika +1/8 tsp cayenne pepper 6-8 baby aubergines (cut down the tails and cut a cross from the bottom to 1cm from the top) ¼ tsp garam masala 3 tbsp yogurt 200 ml water (optional) 1 tsp ghee (optional) Salt Heat the oil and when hot, add the bay leaf, cardamom, cloves, peppercorns and cinnamon and fry for no longer than 10 seconds (any longer and you will burn the spices). Add the chopped onions and fry them on a medium heat until a golden brown colour. Stir in the ginger and garlic and fry for about 30 seconds. At this point, add all the powdered spices to the pan and fry for seconds before adding the aubergines. Stir gently, cover for 5 minutes and cook on a medium heat watching to 5

6 check their skins do not burn. Add the yogurt 1 tablespoon at a time, mixing well in between each spoon. If you like to have quite a lot of sauce with your curry then add the water at this point and stir in with contents of the pan. Add the lamb and bring to the boil. Half cover the pan, reduce the heat to low and cook for about minutes or until the meat is tender and the aubergines soft all through. If you find that there is too much liquid in the pan, take off the lid and reduce for 5 minutes or so being careful with the delicate aubergines as you stir). Add garam masala and salt to taste. Take off the heat and if using, add one teaspoon of ghee and mix through and serve. 6