ONE MAN AND HIS HOB

Tuesday, 7 February 2012

LAMB WRAPS WITH ROAST AUBERGINE

Pulled lamb breast, homemade salsa, creme fraiche & cucumber dip, salad leaves, parsley in a tortilla wrap

Sunday, 5 February 2012

FLORENTINES

Another cracking recipe from Isidora Popovic's Popina Book of Baking, again made by Will (Baker junior).

Ingredients

60g unsalted butter

60g golden granulated sugar

60g runny honey

60g plain flour

35g mixed peel

35g dried cranberries

65g sultanas

45g flaked almonds, plus extra to sprinkle

35g shelled walnuts, chopped

35g shelled pecan nuts, chopped

80g dark chocolate

baking tray, lined with greaseproof paper

Preheat the oven to 150°C (300°F) Gas 2

Put the butter, sugar and honey in a saucepan over medium heat and gently bring to the boil. Do not let the ingredients burn.

When it reaches boiling point, stir until the sugar has dissolved completely, then remove from the heat.

Stir in the flour, mixed peel, cranberries, sultanas, almonds,walnuts and pecan nuts.

Mix until well combined. Leave to cool for a while before handling.

Take a generous teaspoon of the mixture, roughly roll into a ball and place on one of the prepared baking trays.

Flatten it gently, then repeat this process with the remaining mixture spacing the discs apart as they may spread when they are baking.

Sprinkle a few flaked almonds over each florentine.

Bake in the preheated oven for 15 minutes.

Remove from the oven and leave to cool.

In the meantime, put the chocolate in a heatproof bowl over a saucepan of barely simmering water.

Do not let the base of the bowl touch the water. Stir until melted.

Dip one side of each florentine in the bowl of chocolate and leave to set, chocolate side up, on a cooling rack.

Store in an airtight container for up to 2 weeks.

No need in our house, they didn't last the weekend!

Nutty chocolate delight!

Makes around 20 florentines

SUNDAY ROAST PHEASANT.....

.....and Yorkshire puddings since its British Yorkshire Pudding Day!

Dauphinoise Potatoes

RHUBARB & BLUEBERRY CUSTARD CRUMBLE

Will's variation on a theme. A mix of two recipes, one of which is from the Good Food website.

Ours however has blueberries - absolutely delicious and highly recommend!!

Lightly soften 300g Rhubarb and 100g Blueberries in a frying pan with 100g sugar over a medium heat until the sugar has dissolved. Remove from the heat. Line a pie dish with sweet shortcrust pastry and blind bake for 20 mins at 160 degrees. Fill with the stewed fruit. Pour on the egg custard and bake for 20 mins at 180 degrees until the custard has set and there is a light skin. Spoon on the crumble topping and cook for a further 15 mins at 180 degrees until golden brown and the custard has set.