45ml butter, cubed 3 eggs 180ml flour 180ml milk, warmed in the microwave for 30 seconds 15ml sugar 10ml vanilla a pinch of salt 125ml lemon curd 125g cream cheese, room temperature 2 blood oranges, peeled and cut into segments icing sugar for dusting
Preheat your oven to 180℃. Add the cubed butter to a 23cm ovenproof frying pan and place it in the oven to heat up. Add the eggs, flour, milk, sugar, vanilla and salt to a blender and blitz until smooth. Remove the hot pan from the oven and swirl the butter around so that it covers the bottom and sides of the pan. Pour the batter into the pan and bake in the oven for 25 minutes. Remove the pan and stand on a cooling rack. Add the lemon curd and cream cheese to a small bowl and mix. Spoon the mixture onto the warm pancake and spread it out. Scatter the orange segments over the curd and sift with icing sugar to serve.
3 cardamom pods 750ml red wine 1 orange, sliced 2,5ml allspice berries 2,5ml whole cloves 2 star anise 2 cinnamon quills/sticks 62ml brown sugar
Bruise the cardamom pods by placing them on a work surface. Place a saucepan on top and press down onto it to crack the pods. Add the pods, wine, orange, allspice, cloves, star anise and cinnamon to a saucepan set over medium heat. Heat the mixture but do not allow it to boil – you want the wine warm to the point before boiling. Remove the saucepan from the heat, add the sugar and stir to dissolve. Allow the wine and spices to sit for 30 minutes at room temperature so that it can infuse. Strain the Glühwein and serve warm with fresh orange slices.
2 eggs 6 large potatoes, peeled and diced a pinch of nutmeg 120g butter, cuber 200g frozen peas 1 onion, chopped 2 carrots, finely chopped 250ml cream 80g cheddar cheese, grated 15ml lemon juice 5ml granulated mustard 62ml parsley, chopped 500g haddock, cut into 2cm x 2cm pieces
Preheat your oven to 220℃. Boil the eggs for 7 minutes, peel and quarter them and set aside. Cook the potato until soft. Drain, mash and add a pinch of nutmeg. Add the butter and mix through until the butter has melted and it is incorporated into the potato. Taste the potato and season with salt. Set aside. Measure the frozen peas into a mixing bowl and fill the bowl with boiling water. Stand the peas for 1 minutes, drain and set aside. Pour some oil into a saucepan set over medium heat. Add the onion and carrot and cook for 5 minutes. Add the cream and bring the mixture to a boil for 5 minutes. Remove the saucepan from the heat. Add the cheese, lemon juice, mustard, parsley, peas and fish and stir to mix. Scoop the mixture into a 18cm x 28cm ovenproof dish and arrange the eggs on top. Finally spread the mashed potato on top and bake for 30 minutes. Serve the pie piping hot.
This recipe is traditional French fare and based on the famous boeuf bourguignon served in family-run bistros in small villages all over France except that it is cooked stove-top. I prefer this method as it enables one to literally keep an eye on it without sacrificing on taste. Although it is often served with baguette it is delicious served with creamy mashed potato. I also prefer to cook my beef bourguignon in a Merlot but tradition dictates a Pinot Noir.
Marinade: 800g chuck beef, cut into 4-5cm cubes 2 carrots, peeled and cut into chunks 16 pearl onions, peeled 1 bay leaf 3 sprigs of thyme 750ml red wine, I prefer a Merlot
Marinate the beef by adding all the ingredients to a large ceramic dish. Cover with plastic wrap and leave to marinate in the refrigerator for 12 hours.
Strain the marinade into a bowl, reserving the liquid. Separate the beef, carrots and onion into three bowls. Pour the liquid into a saucepan and bring to the boil over a medium heat. Skim any impurities off the liquid and keep it warm on a low flame. Line a tray with paper towels and spread the cubed beef onto it. Pat the meat dry and season with 2,5ml salt and a few grindings of black pepper. Put a large saucepan onto a high heat and pour in enough oil to coat the bottom. Brown the meat in three batches, adding more oil if needed. Keep the browned meat aside in a bowl. Add the bacon to the same saucepan and cook on a high heat for about 3 minutes. Add to the bowl with the beef. Cook the mushrooms for about 5 minutes, until golden. Keep in a separate bowl. Turn the heat down slightly, add more oil if necessary and add the onions. Cook for about 5 minutes and then add the garlic to cook with the onion for one minute. Add the tomato paste to the onion and garlic and cook for another two minutes. Now add the butter and allow it to melt before adding the flour. Cook for two minutes while stirring continuously. Drizzle in the beef stock while stirring and then add the wine in a steady stream. Add the beef cubes, bacon, and 2,5ml salt and stir together. Bring to a simmer, cover with a lid and cook for one hour, checking/stirring once or twice. Remove the lid and add the mushrooms and onions. Replace the lid and cook for another hour and a half, checking every now and then. Taste the sauce and adjust the seasoning. Serve the beef bourguignon with mashed potato, rice or French baguette.
My Whisk and I 