recipe: canelé w/ mandarin honey & thyme reduction & milk ice cream

canelé w/ mandarin honey & thyme reduction & milk ice cream

classic french dessert - canelé w/ a dark caramelised crust & a custardy centre served w/ a thyme infused mandarin sauce & topped w/ milk ice cream

IngredientsMakes: 1572g (12)

1152g		canelé w mandarin honey & thyme reduction	(recipe below)
420g		milk ice cream no7	(recipe below)

Method

This makes for a super easy Christmas day dessert because you can make the canelé at the begining of December, freeze them, then cook them from frozen in about 10mins when you need them.

They come out nice and crispy on the outside w/ a lovely soft centre.

Same for the ice cream and the syrup will last for months in the frdge!!

canelé w/ mandarin honey & thyme reduction

classic french dessert - canelé w/ a dark caramelised crust & a custardy centre served w/ a thyme infused mandarin sauce

IngredientsMakes: 1152g (12)

912g		canelé no4	(recipe below)
240g		mandarin honey & thyme reduction	(recipe below)

canelé no4

classic french dessert - canelé w/ a dark caramelised crust & a custardy centre

mandarin honey & thyme reduction

mandarin & apple syrup infused w/ cinnamon & thyme

IngredientsMakes: 360g

200g	(5)	mandarin juice
2g		mandarin zest
100g		apple juice
1g		ground cinnamon
150g		caster sugar
50g		set honey
3g		picked thyme

Method

Zest 5 mandarins then juice them, put the zest aside.

Add all the ingredients to a small saucepan and bring to a rolling boil, keep going until the liquid has reduced by half.

Remove from the heat then add the zest and a tsp of picked thyme.

Leave to infuse w/ the lid on for 15-20mins.

Strain and use as required - great topping for chelsea buns, pastries & cakes.

milk ice cream no7

really light smooth textured super white milk icecream

IngredientsMakes: 1000g

5g	(3)	sheets gelatine
400g		whole milk
200g		double cream
397g		condensed milk

Method

Soak gelatine sheets in cold water.

Bring 300g milk to simmer, squeeze excess water from gelatine and add it to the hot milk, stiring until fully dissolved.

Add the condensed milk to that, then add the rest of the cold milk & cream.

Churn until set ~45min.

If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts of seasonal veg available grown right here in Hereford using organic practices!
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recipe: pancetta wrapped venison sausage (pigs in blankets but w/ deer & smoked pancetta!! deers in blankets!)

pancetta wrapped venison sausage

pancetta wrapped venison sausage - pigs in blankets but with deer & smoked pancetta!! deers in blankets!)

IngredientsMakes: 648g (12)

200g	(12)	thick sliced smoked pancetta
630g		venison meat ball mix	(recipe below)

Method

Make the meatball mix, place it onto a large piece of cling film or baking paper.

Fold the sheet over and make a rectangle of meat - think 4x3 mini sausages - just under an inch thick, then pop it into the fridge to set.

. . . 30mins later . . .

Slice it into strips as wide as the slab is thick to make sausages. 4 long 3strips cut into thirds.

Wrap each one in a slice of smoked pancetta and bake 180C / 10mins

I know what your thinking . . . did he smoke 11 pigs or 12?

Quality control from the neighbours dog!! Grunts & snorts approvingly! Wag, wag looks up any more?? No $%&* off.

Coming soon . . . venison wellington . . .

venison from Philip & Preece Hereford

If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts of seasonal veg available grown right here in Hereford using organic practices!
Sign up for veg box here / or for wholesale here.

recipe: venison meat balls - Christmas treats

venison meat balls

venison meat balls - juicy & tasty

IngredientsMakes: 576g (16)

748g		venison meat ball mix	(recipe below)
30g		plain flour
30g		olive oil

Method

Divide the mix into half. Repeat for each half until you have 16 chunks.

Roll into balls and coat with flour. Shallow fry until golden on the bottom, the turn and repeat.

Put to one side to drain, keep warm until needed.

venison meat ball mix

IngredientsMakes: 748g

65g		eggs
55g		milk
35g		bread crumbs
160g		mushrooms
125g		onions
145g		smoked streaky bacon
300g		minced venison
3g		salt
3g		black pepper

Method

Whisk the egg & milk & add it to the bread crumbs. The breadcrumbs soak up the liquid and give a juicier meatball!

Dice the mushrooms 1/4 inch / 1/2cm, cook until browned.

Repeat for the onions in the same pan.

Dice the bacon in the same way nice and small.

This adds fat content and keeps the meat ball juicy but we don't want big stringy bits of fat so fine chop!

Add all the ingredients to the pre-soaked breadcrumbs and mix until homogenous.

Fry off a small patty to check the seasoning and adjust as necessary. This mix is heavy on the black pepper - goes well w/ the venison!

If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts of seasonal veg available grown right here in Hereford using organic practices!
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recipe: turkey croquettes

turkey croquettes

king of christmas leftovers - the turkey croquette - giza bit of cranberry sauce to dip that in!

IngredientsMakes: 1700g (26)

500g		stuffing
25g		crispy bacon
450g		turkey
125g	(1)	leek
140g		onions
300g		turkey gravy
75g	(3)	egg yolks
220g	(4)	eggs
220g		milk
300g		plain flour
400g		multigrain toast

Method

~65g each

-

This is without a doubt one of my all time favourite recipes that me mum used to make at Christmas.

They were creamy & crunchy and tasted of Christmas dinner and reminded me of Spain . . . . sooo goood!

. . . . and they used up the lefovers!

Stuffing, bacon - probably some pigs in blankets - leeks & onions, some gravy & egg yolks to thicken it - a smooth bechamel vibe to set the croquettes in. (1 egg yolk per 100g of turkey gravy)

-

Use any turkey meat you want, I like a 50/50 dark / light meat mix, mum always went 100% turkey breast.

Blend it in a food processor to bread crumb texture.

Or chop it up fine - can't get more rustic than this anyway!!! : )

Fine dice the leeks and onions, and sweat them down in an oil glazed sauce pan until soft and translucent.

Add the gravy, stuffing, & bacon/sausage bits and stir into a homogenous gloop!

Season it w/ salt & black pepper then add the egg yolks to o thicken it and give it that smooth bechamel texture.

Stir with a wooden spoon until it stops thickening then opur it out into a baking tray.

Cover it w/ some baking paper or cling film and leave it to set in the fridge for about an hour.

Toast the mutligrain bread and blend it to bread crumbs.

Make an egg was from the eggs & milk.

Table spoon out croquette sized scoops of mix into the flour, rolle them, coat them in egg wash and then breadbrumbs, shallow fry, making sure to turn them to make them gold all over.

Remove with a slotted spoon to a sieve, and then to some kitchen towel to remove excess oil.

Keep warm and serve asap!

Nice w/ cranberry sauce . . . . .

If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts of seasonal veg available grown right here in Hereford using organic practices!
Sign up for veg box here / or for wholesale here.

recipe: char siu turkey, prawn & mushroom special fried rice - Christmas leftovers - classic Chinese

char siu turkey prawn & mushroom special fried rice

chinese classic special fried rice using char siu marinated leftover turkey, red pepper, onions, mushrooms & prawns

IngredientsMakes: 930g (4)

90g		hotdog onions	(recipe below)
20g		veg oil
14g	(4)	garlic cloves
90g		chestnut mushrooms
150g		oyster mushrooms
20g		veg oil
130g		red pepper
100g		carrots
20g		veg oil
220g	(4)	large eggs
310g		boiled basmati rice	(recipe below)
220g		char siu turkey	(recipe below)
130g		cooked large prawns
40g	(4)	spring onions
20g		soy sauce

Method

Prep the turkey and leave it to marinade.

Unless you have some leftover rice put that on next.

Then put the hotdogs onions on to cook in the background.

Peel & slice the garlic & add it to the hot oil to sizzle for a minute, then add the coarsely diced mushrooms & cook until just starting to brown and are still a bit juicy. Put to one side.

Peel & deseed the carrots & peppers & julienne them, cook them together in an oil glazed pan until soft, then put w/ the mushrooms.

Turn out the rice and it steam to remove moisture - it shouldn't be at all wet!

Once all the ingredients are ready get a work good & hot oil glaze it and add the 4 eggs they should sizzle as they hit.

How much you cook hte eggs before adding the rice is up to you I lioke the yolks to be a bit soft still.

Add the rice on top and mix them together.

The add the turkey & peppers carrots & mushrooms mixing them in as you easiets way is to toss them w/ the wok.

At the last minute add the cooked prawns & spring onions to warm them through.

Season generously w/ good quality soy sauce.

hotdog onions

slow cooked thick cut onions - soft & slightly charred

IngredientsMakes: 240g

50g		olive oil
15g		garlic
400g	(3)	onions

Method

Peel the onions, then cut them in half north pole to south & then in thirds.

Keep the thirds in one piece for cooking.

Heat the oil on a medium heat & add the peeled & chopped garlic.

Cook until soft & fragrant.

Add the onions in whole thirds covering the bottom of the pan.

Season, turn the heat down to minimum and place a lid on top.

Cook for about 30mins - checking after 20mins - until they are soft & nicely charred on the bottom.

Carefully turn them over & cook for another 10mins with the lid on.

Put to one side and use when required.

boiled basmati rice

plain boiled basmati rice

IngredientsMakes: 310g

140g		basmati rice
240g		water
2g		salt

Method

Put ingredients in rice cooker, set to white rice.

Fire & forget until needed.

-

Or using a non-stick sauce pan.

Bring to the boil, set to minimum, and place a lid on top.

Check after 15mins then every 5 until ready.

char siu turkey

pimping the leftover turkey w/ char siu marinade for stir fried rice & other things . .

IngredientsMakes: 350g

175g		turkey thigh
175g		turkey breast
2g		chinese five spice
50g		char siu marinade	(recipe below)

Method

Use large - half inch / 1.5 cm - pieces of leftover turkey. It doesn't have to be 50 / 50 - thigh / breast use whatever's available.

Dust the turkey in five spice so they are evenly coated all over.

Pour the marinade over and coat well.

Leave this for 30mins or so however long you need to prep other bits.

Place the mix into a large pan on a medium heat moving occasionally so the reducing marinade sticks to the turkey pieces as it thickens. Once there's little or no marinade left turn it out onto a chopping board to cool.

Slice into bite size pieces & use as required.

Quick note: normally char siu is made w/ pork shoulder & left for a day or two to allow the flavour & colour to penetrate into the meat it's then roasted over a tray of water - to minimised smoke production - & sliced. Since here we're reducing the sauce to stick it onto the meat it's less inportant to leave it a long time.

char siu marinade

marinade to make char siu pork

IngredientsMakes: 98g

25g		brown sugar
5g		red food colouring
20g		soy sauce
25g		hoisin sauce
3g		five spice
20g		honey

Method

Add all the ingredients to a remekin, microwave 800W / 30secs to loosen, then mix well.

If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts in stock grown right here in Hereford using organic practices!
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