experiment: rhubarb grenadine cheesecake

rhubarb grenadine cheesecake

classic buttery chocolate biscuit base w/ a rhubarb mousse topped w/ rhubarb poached in grenadine set in cardamom marmalade - it's a bit wobbly!

IngredientsMakes: 1450g (8)

440g		sous vide rhubarb grenadine	(recipe below)
270g		chocolate biscuit base	(recipe below)
560g		rhubarb grenadine cheese mix	(recipe below)
170g		rhubarb grenadine marmalade jelly	(recipe below)

Method

This recipe is for a 22cm springform tin, nothing massive!

Make the sous vide rhubarb first.

Then make the cardamom marmalade, and the chocolate biscuit base.

Leave the marmalade to cool.

Roll out the biscuit base between 2 pieces of baking paper & line spring form tin with it.

Put it in the freezer to set and go cold!

Separate the rhubarb & grenadine liquor and chill both.

The rhubarb needs to be cold enough not to melt the set cheese layer when placed on top.

Make the rhubarb grenadine cheese mix & pour it into the frozen chocolate lined tin.

Put it back in the freezer to set.

Once firm to the touch place the rhubarb pieces on top and place in the fridge.

If the rhubarb is too cold the liquid will set before filling he gaps!

Make the rhubarb grenadine marmalade jelly.

Once it's cool but still liquid pour it into the cracks between the rhubarb filling the mold just above the top of the it.

Leave to set.

This cake cuts best when still partially frozen, don't forget to clean your blade with warm water after each cut!

chocolate biscuit base

classic buttery chocolate biscuit base

IngredientsMakes: 270g

170g		dark choc digestives
75g		butter
10g		sugar
10g		cocoa powder
8g		ground rice

Method

Place the digestives, sugar, cocoa powder & ground rice into a food processor & blend to a fine crumb.

Don't go too long or they'll start to clump.

Melt the butter & add it including the milky part of the liquid blend to a paste.

Use as required.

rhubarb grenadine cheese mix

light pink rhubarb & grenadine flavoured set mascarpone cream, akin to a mousse in its airy texture

IngredientsMakes: 560g

250g		mascarpone
300g		grenadine
4.9g	(3)	leaf gelatine

Method

Soak the 3 sheets of gelatine in cold water until soft ~5mins if that.

Pour 100g of the cold grenadine / rhubarb liquor into a mug & the rest into a mixing bowl.

Microwave the mug for about 30 seconds so that the liquor is hot enough to melt the gelatine.

Then squeeze the excess water from the gelatine and add them one at a time dissolving into the liquor by stirirng w/ a fork.

Once all three are dissolved add the liquid back to the mixing bowl.

Add the cold mascarpone and break it into small pieces with a whisk.

Then whisk until a light pink bubbly thick liquid is formed.

Pour into your mold and leave to set.

Tap the mold on the counter a couple of time to get rid of the bit bubbles!

This makes a nice light cheese section for a cheese cake.

rhubarb grenadine marmalade jelly

liquor from sous viding rhubarb mixed w/ cardamom marmalade & turned into a jelly

IngredientsMakes: 360g

100g		cardamom marmalade	(recipe below)
250g		grenadine
6.5g	(4)	leaf gelatine

Method

Soak the 4 sheets of gelatine in cold water until soft ~5mins if that.

The liquor must be hot enough to melt the gelatine. You can put your finger in it - just!

Then squeeze the excess water from the gelatine and add them one at a time dissolving into the liquor by stirring w/ a fork.

Once all four are dissolved add the marmalade.

Stir until homogenous, user as required.

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!
Sign up for veg box here.

recipe: sous vide rhubarb grenadine

sous vide rhubarb grenadine

sous vide rhubarb poached in grenadine

IngredientsMakes: 450g

450g		rhubarb
50g		grenadine

Method

I used 550g grenadine to cover the rhubarb. 540g of liquor remained after the process.

Top & tail the rhubarb to remove any rough bits then slice it into 2cm thick rounds.

Put the rhubarb into a double ziplock bag and add grenadine until it covers the rhubarb.

Place the nearly completely sealed bag into the water bath and use the water to force out the remaining air then seal it completely.

You can vac pack it but you can't re-use the vac pack, it is however more robust and recomended if you are doing a lot of packs at the same time.

Poach the rhubarb in the grenadine SV 60C / 120m - if large pieces.

60C / 55m if slicing 1cm thickness instead or if pieces are from the thin end.

Drain the liquor and use this for, cheecake, dressings, cocktails or lollipops amongst other things!

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!
Sign up for veg box here.

recipe: aubergine pate w/ orange & fennel jelly

aubergine pate w/ orange & fennel jelly

rustic aubergine & barley base w/ great depth of flavour topped w/ citrus infused orange & fennel jelly w/ aromatic spices

IngredientsMakes: 950g (2)

760g		mushroom aubergine and barley base	(recipe below)
190g		orange & fennel jelly	(recipe below)

Method

Split the barley base into two containers.

Springform ring mold or takeaway box work well.

Place in the freezer for 30mins - this won't freeze it solid but will make the surface very cold which means the jelly will set as soon as it come into contact and form a jelly proof barrier.

This way it won't all seep into the base leaving you with no jelly top!!!

Serve w/ a robust bread.

I buttered some toasted sourdough loaf for this one . . . lush.

mushroom aubergine and barley base

nicely textured veggie pate base with great depth and a touch of tang..

any vegetarians out there please leave your favourite parmesan alternative in the comments!

IngredientsMakes: 760g

140g		onions
50g		bulgar wheat
1g		salt
150g		water
50g		carrots
50g		parsnips
120g		aubergine
10g		veg oil
1g		salt
130g		chestnut mushrooms
60g		sunflower seeds
20g		butter
1g		salt
34g	(4)	prunes
24g		dried cranberries
50g		cream cheese
20g		lemon juice
10g		pickled jalapeno
40g		mini pickled onions
20g		ginger
12g		parmesan

Method

Dice the carrots and parsnips and red onion.

Add the barley and add water.

Add the diced carrots and parsnips and red onion, on top of the barley, place a lid on top.

btbas - 20m

Dice aubergine and cook until brown & soft.

Same with mushrooms 1cm dice, sautee in 20g butter.

Toast the sunflowers seeds in a pan w/ butter until golden.

Then mix everything together into a kind of stuffing mix.

orange & fennel jelly

IngredientsMakes: 190g

140g		orange juice
80g		caster sugar
20g		fennel
2g		fennel seeds
9g		lemon grass
20g		ginger
40g		mini pickled onions
12g		gelatine sheets

Method

Mix ingredients - except for gelantine - and uW / 900W / 100% / 2m

Leave for 2hrs - at least 60m - to infuse.

Strain mix keeping both parts.

Soak gelatine leaves in cold water until soft.

Reheat the liquid & dissolve the gelatine into it.

Remove the onions and ginger form the solid part and chop them up.

Use them for the mushroom aubergine and barley base mix

Pour the jelly into a container or onto mushroom aubergine and barley base to set.

If you are in Hereford check out Growing Local for great locally produced veg using organic practices well worth signing up for!

Recipe: Arepas

by Simon Fernandez of ferdiesfoodlab

Just recently I’ve been getting into my street food, London has a vibrant street food scene, Camden, Street Feast (various), Portobello road, the list is endless. I’ve I’ve tried in one form or another most of the offerings so it’s nice to try something new. 

Now this can be a risk, a lot of people like the familiar, burger, fried chicken, pizza, curry, safety init. Arepas were something I’d not tried and so when I saw a stand offering them I went in! First at mini feast in Shepherds Bush then again at Camden. Both times I got a pretty respectable bite to eat, so you can imagine my delight when I was offered one for breakfast on Saturday morning! I took the opportunity to learn how to make them taught by a cute Venezuelan teacher by the name of Valentina!

So with me and her boyfriend as sous chefs we cracked on!

Worth noting: The important thing is that you’ve got to eat them fresh, soon as they’re ready. The dough will keep in the fridge so you can keep what you don’t use for later.

Make sure they’re crispy on the outside and fluffy in the middle. Don’t make them too thick (more than half centimetre) or they’ll be a bit too stodgy in the middle!

This isn’t a purist recipe, I just watched, took notes and learned how to make some great food courtesy of Venezuela.

ingredients (serves 5 - 2 each)

for the arepas

650g coarse grain maize meal (pre-cooked)

750ml water

30ml vegetable oil

5g salt (lightly salted)

for the avocado chicken

1 onion

1 clove garlic

2 avocado

400g roast chicken

2 tbsp mayo

for the tuna (NB tuna is an endangered species -  best to stick to sustainable fish)

200g tuna

1 tbsp veg oil

for the scrambled eggs

1 onion (fine chopped)

2 tomatoes

2 eggs (whites only)

for the refried beans (quick style - original style)

1 onion (medium dice)

30g butter

250g black beans (1 tin, drained)

for the cheese

8 slices cheese (gouda, or emental, whatever you prefer)

some soft cheese ([p something])

for the garnish

Some spring onions, chopped chives if you like.

arepas

Couldn’t be easier, mix the corn flour and the water and the veg oil and a little salt until they make a “smooth masa” (a kind of dough mix), not sure I’d call it a dough. It's a kind of mash potato consistency.

Let it sit and soak up the water while you (or your sous chefs / helpers) make the rest of the fillings.

Once all the fillings are ready get a large frying pan or two, and run them up to “half fire”, take a handful of dough, bit bigger than a ping pong ball and flatten it in your hands and place it into the pan. 

Repeat until you fill the pans with flat breads.

Now it’s a patience game: cook 15mins, turning once. 

avocado chicken

Cut the avocado in half around the length. Twist it around the stone to separate the two halves.

To remove the stone using a heavy blade, hit the stone so the blade sticks into the stone then turn the blade to rotate the stone and remove it - it will be stuck to the knife!

Use the knife to cut a criss cross into the flesh, then scoop the contents out of he skin.

Tear the roast chicken into shreds and mix with the avocado pieces, and a touch of seasoning.

Add the mayo and mash it up with a potato masher.

Thats basically ready!

tuna

Empty tin, add a little oil (if it’s brined) and a squeeze of lemon, mix. Or instead of eating endangered species, you could use, flaked river cobbler, pollock, or sardines instead of tuna.

scrambled eggs

OK, so new one on me, sweat off the onions with a little oil, add a touch of butter, let it melt and add the chopped tomato, cook it out a little, then add the egg whites and mix them through until they’re cooked.

refried beans (short cut)

No excuses here, these aren’t classic refried beans but they do have the same flavour profile, with a different texture, no shame. Fry off some onions, add a little seasoning and the drained beans, leave on a low heat until everything else is ready.

what could go wrong? (notes)

You could get some uptight type giving you grief about the refried beans!

to serve

Put all the ingredients on the table, and let folk assemble what ever they fancy, take what you want to make your own crispy outer and beautifully filled arepa.

R E S U L T !!

AWESOME!!

Yeah . . . I know!! ; )

variations

Pulled pork is popular at the moment, maybe corn and ndugya, there’s plenty of scope!

That evening I made us a paella mixta with is always great the next day, some arepa dough and leftover paella & lettuce filling!! : )

Recipe: Mac 'n' Cheese (Macaroni Cheese - Rigatoni Actually)

by Simon Fernandez of ferdiesfoodlab

Mac 'n' cheese is an uber classic! It was one of the first things I tried to perfect when I left home! It's a super comfort food, and so versatile. As far as the basics go all you need to be able to make are a béchamel sauce and to make that a simple roux. the rest is cheese, your favourite pasta and all manner of variations depending on your mood! It's great for incorporating leftovers and stands on the plate without need for accompaniment. In fact I suggested an accompaniment for this one and got a reet (I think that's a northern term I might be wrong) good re-educating from my Italian flatmate . . . . . You do not serve a salad with a mac 'n' cheese, that's a different course!!

The cheeses I used for this particular mac 'n' cheese - which make's it the mac daddy were these:

murgu - swiss from belp - raw cows milk

vintage gouda 3yr - dutch from het groene hart - pasturised cows milk

schneeflockli - swiss from rougemont - raw cows milk

munster - french from alsace-lorraine - cows milk

They were leftovers form a rather nice cheese board I put on just recently! (sacrilegious I know . . . but soooo goood!)

My flatmate liked the mac 'n' cheese, I chucked the salad out of the window while no-one was looking!! ; )  

ingredients (serves 6-8)

for the mac 'n' cheese

500g rigatoni / macaroni

300g cheese (grated) (your favourite - better to pick a relatively strong one)

4 tomatoes (diced)

2 onions (fine dice)

4 cloves garlic (fine dice)

2 tbsp dijon mustard

1 tsp cumin seed

50ml olive oil

1L water

100g butter

100g flour

Cheese: a nice mix that wont hurt the bank too much - Red Leicester, Parmesan or Gran Padano and Mozzarella.

for the topping 

200g mature cheddar (grated)

apparatus / equipment

stick blender (optional)

Hard to tell but this mac 'n' cheese is over a foot wide!!! 

method - the basic steps are as follows:

* Cook the rigatoni / macaroni

* Make stock for the sauce

* Thicken the sauce with a roux

* Add the cheese to the sauce

* Mix sauce and pasta

* Sprinkle with cheese and bake for 20mins @ 180C

here's how in more detail:

stock

Put 1L of water, the onions, cumin, tomatoes and olive oil in a pan and bring to the boil, then set to simmer for 20mins.

Once the stock is ready use a stick blender to make it smooth and pass the stock through a sieve. If you don't have a stick blender skip this step and go for an artisan style sauce personally I quite like it with a little texture!! Smooth is good too!

pasta

In a separate pan add 1.5L water and 1tbsp of table salt and bring to the boil. Once boiling add the rigatoni and boil for 7mins.

Worth pointing out here that this is undercooked. If the rigatoni was for meatballs for example, or another sauce to be served immediately 7mins wouldn't be enough!!  9mins would be al dente and 11mins would be soft. We want it undercooked because it's going to be in the oven for 20mins in sauce cooking more!! : )

But you can cook it longer if you want to have a softer mac n cheese. 

roux

Next make a roux to thicken the stock. A roux is a mix of flour and fat. This recipe is vegetarian so I'm going to use butter, but you can use most fats, veg oil, bacon fat, duck fat etc for different flavours.

Melt butter and add the flour, mix well, and stir continuously over the heat to cook out the flour.

Add a fifth of the stock and bring to the boil and mix it in to create a smooth paste.

Repeat: adding the rest of the stock to the mix a third at a time, stirring until you have a smooth and even sauce.

add cheese

Next add the cheese to the sauce, stirring until it's melted and completely dissolved in the sauce. Season it with salt and pepper. Then add the pasta and mix well.

sprinkle

Put the mix into an oven proof dish, sprinkle with grated cheese and bake for 20minutes @ 180C until it's golden brown!!

thinking ahead

This is a great dish because, it will last over night in the fridge and be easily reheated in the oven (or microwave if you insist!) and you can also freeze it with very little side effects. 

variations

Are you kidding the list is endless, it's a great way to use up odds and ends: Use a tomato based sauce and just top with cheese for a healthier version. Add aubergine caviar, or ham and oregano. A chicken based variation is also pretty good!! : )

As you can see I tried an avocado topping as an experiment, and although it didn't detract from the dish it was a bit like adding double cream to single cream - pointless!

Aubergine caviar mac 'n' cheese

Classic cheddar and chicken mac 'n' cheese