Gordon’s Lemon Meringue Pie via here
(Click picture to make bigger)
Gordon’s Lemon Meringue Pie via here
(Click picture to make bigger)
Happy Halloween everyone! I promise after Halloween, I’ll be back to posting regularly! Halloween is like my Christmas 🙂
Per Gordon’s Facebook:
“Ultimate Home Cooking comes out today! Here’s one of my favourite recipes from the book to get you started – Merguez sausage and Fontina-stuffed croissants.
An indulgent but delicious breakfast; when I was living in France I treated myself to them for breakfast at least two or three times a week as they can’t fail to wake you up!”
Preparation time: 30 minutes
Cooking time: 30 minutes
You will need:
Oil, for greasing
400g plain chocolate, broken up
8 tbsp double cream
60g butter, cubed
2 tbsp caster sugar (optional)
For the sweet pastry:
90g caster sugar
250g plain flour, plus extra for dusting
For the peanut brittle:
150g caster sugar
100g salted peanuts, roughly chopped
1. First make the pastry. Whiz the butter and sugar in a food processor until just combined. Add the egg and whiz for thirty seconds. Add the flour and process for a few seconds until the dough just comes together (add 1 tablespoon of cold water if it seems too dry). Knead lightly on a floured surface, then shape into a flat disc. Wrap in cling film and chill for thirty minutes.
2. Preheat the oven to 190°C/Gas 5. Lightly grease ten 8cm fluted loose-bottomed mini tart tins. Roll out the pastry as thinly as possible on a floured work surface and cut out 10 small discs using an 11cm fluted cutter. Line the tins with the pastry, allowing it to overhang the edges, then prick the base with a fork and rest for twenty minutes in the fridge. (They should be really firm and cold so that you can avoid having to blind bake them.)
3. Bake the rested tart cases in the preheated oven for twelve minutes until golden. Use a sharp knife to trim off the excess pastry, then cool the cases in their tins on a wire rack.
4. While the tarts are cooking, make the peanut brittle. Line a baking sheet with greaseproof paper or a lightly oiled sheet of foil. Put the sugar into a dry frying pan over a medium-high heat for three to four minutes and allow it to caramelise without stirring. Once the caramel begins to form, swirl it around the pan to ensure it colours evenly. After two to three minutes, when it’s beginning to turn light brown, add the peanuts and swirl to coat. Pour onto the prepared baking sheet, tilting it so that the peanut mixture spreads out thinly and evenly. It should harden almost immediately. Set aside for about ten minutes to cool.
5. Meanwhile, make the chocolate ganache. Put the chocolate, cream, butter and sugar into a heatproof bowl and place over a pan of gently boiling water for seven to eight minutes, stirring to combine once melted. (Taste and add a little sugar if you prefer a sweeter ganache.)
6. Spoon the ganache mix into the cooled tart cases and top with broken shards of peanut brittle. Chill for twenty minutes, then serve.
600g Cream cheese
3 Tonka bean grated
150g Double cream
180g Icing sugar
75g Plain flour
85g Pasteurised egg whites
85g Melted butter – cool
150g Hazelnuts – toasted
Black pepper – Ground
300g English strawberries
200ml Balsamic vinegar
Baby basil to garnish
1. Preheat the oven to 180 C 360 F, gas mark 4 ½ fan.
2. In a mixing bowl, mix together the cream cheese, sugar, mascarpone and double cream on high until smooth, then grate in the Tonka beans.
3. Mix together and place into a piping bag then rest in the fridge.
4. Toast the hazelnuts in a pan, let them cool, then crush with a rolling pin.
5. For the tuilles, mix the icing sugar and the flour together with the egg whites and mix. Grind a lot of black pepper into the mix.
6. Set up baking trays with silpat mats or parchment/wax paper on top, using a pastry brush, brush the tuille mix across the mat, sprinkle the hazelnuts and place into an oven for 3-4 minutes.
7. When ready remove and leave to cool.
8. Quarter the strawberries then coat in sugar. Heat a small pan, once very hot add the strawberries and a splash of balsamic vinegar and cook till caramelised, remove from heat and put aside to rest, leaving them stewing in the syrup.
9. For plating, make a layer of tuille, then another layer piping the cheesecake, then another tuille then cheesecake and so on, finishing with a tuille layer on top, place the strawberries on top and then pour on the syrup from the strawberries, garnish with the baby basil.
3 tablespoons Olive Oil
1 head Garlic halved horizontally
4 chicken breasts
Sea Salt & freshly ground black pepper
2 sprigs Rosemary
200 ml Dry White Wine
200 ml chicken stock
3 tablespoons Capers drained
100 ml crème fraiche
1. Heat the olive oil in a pan and add the garlic halves, cut side down. Allow the garlic to infuse the oil over a medium-low heat for a minute, then increase the heat slightly.
2. Season the chicken chops with salt and pepper and add to the pan. Throw in the rosemary and fry the chicken for 11/2–2 minutes on each side until golden brown. Remove and discard the garlic and herbs from the pan.
3. Pour off the excess oil from the pan, then add the wine, scraping the bottom to deglaze. Add the chicken stock and bring to the boil and let it bubble until reduced by half.
4. Stir in the capers and crème fraîche and simmer for a minute or two until the sauce is the desired consistency. Season generously with salt and pepper to taste.
5. Spoon the sauce into the middle of six warm plates and place the chicken on top. Serve immediately accompanied by some boiled jersey royals.
140g packet strawberry jelly
3tbsp boiling water
400ml cold water
300g ripe cherries, pitted
50ml orange juice, mixed with 25ml water
50g caster sugar
1 small ripe mango
100g strawberries, hulled
500ml good-quality vanilla ice cream
50g amaretti biscuits
40g chocolate buttons
Break the jelly into small pieces and put into a bowl. Pour on the boiling water and microwave on high for 1 to 1 & ½ minutes. Stir until completely dissolved, and then mix in the cold water. Pour the jelly into a shallow bowl or loaf tin and chill overnight to set.
Place the cherries in a non-stick pan, sprinkle with diluted orange juice and sugar and cook over a high heat for 1 to 2 minutes until the cherries are soft but still holding their shape. Remove from heat and leave to cool.
Put six tall glasses or plastic tumblers into the refrigerator to chill, ready for serving.
Peel the mango and cut the flesh away from the stone, then chop into 1cm cubes. Quarter or slice the strawberries depending on size. Peel the clementines and slice horizontally into thin rounds.
Unmould the jelly onto a board and roughly chop into small pieces. Lightly crush the amaretti biscuits in a bowl with the end of a rolling pin.
To assemble, layer the cherries, mango, clementines, chopped jelly, ice cream, strawberries, and chocolate buttons in the chilled glasses or tumblers. Top with a final scoop of ice cream and sprinkle with the crushed amaretti biscuits. Serve immediately.
Gordon Ramsay’s Pomegranate and Banana Smoothie