This is such an easy pudding to whip up - I always cheat and use shop pastry, that way the preparation time is next to nothing. It's really tasty and great complement to whatever berries are in season - enjoy!!
* 1 packet of shop bought Sweet Short Crust Pastry
* 300g of White Chocolate
* 300ml of Single Cream
* 3 Egg Yolks
* Seasonal Berries - my personal favourite is Strawberries
- Roll out the pastry till thin then line a tart case (26-30cms). Place the case in the freezer for 30mins to snap freeze.
- Heat oven to 150 degrees
- Remove tart case from freezer and place in oven, cook till the pastry starts to turn golden, then remove from oven and allow to cool.
- Melt Chocolate in the Cream over a low heat till combined into the thick creamy consitancy, then whisk in Egg Yolks.
- Pour mixture into tart case.
- Return to oven for approx. 40mins till chocolate filling has turned a pale gold colour and the edges of the pastry have browned.
- Allow to cool and serve at room temperature covered in seasonal berries of your choice.
Tuesday 27 September 2011
Spanish Stew with Chicken and Chorizo
This has had rave reviews everytime I've cooked it. It's light, tasty and satifying and the chorizo gives it a lovely smokey flavour. This recipe serves 4 but could do 6-8 as a starter.
FOR THE STEW
* 2 tablespoons of Olive Oil
* 1 Red Onion (finely diced)
* 4 Red Peppers (deseeded and chopped into squares)
* 160g fairly soft Chorizo (sliced)
* 2 Garlic Cloves
* 2 tablespoons of Sherry Vinegar (Cider Vinegar will do if you don't have it)
* 3 tablespoons of Sherry
* 1 teaspoon of Sweet Smoked Praprika
* 600g of tinned Chickpeas (drained)
* 100ml of Chicken Stock (fresh or made from cubes)
* 1 bag of Spinach Leaves (approx 100g)
FOR THE CHICKEN
* 12 Chicken Tenderloins or 4 Breasts (halved to create thin escalopes)
* A little olive oil and lime juice to marinate the Chicken in (ideally do this at least 30mins before cooking)
GARNISH
* Handful of chopped Basil leaves
* 1 Tomato diced
* Freshly ground Black Pepper
- Heat the oil in a large fry pan or wok, then add the Peppers, Chorizo and Onion and cook for a few minutes till coated in oil and fragrant, then add the Garlic and Praprika and stir through.
- Cook for about 2 more minutes then add the Sherry and Vinegar, let the stew bubble and reduce slightly (about 5 mins).
- Add the Chickpeas and Chicken Stock and bring to the boil, then reduce and cook for a further 10 mins.
- While the stew is cooking BBQ or pan fry your Chicken till cooked.
- Stir the Spinach through the stew till wilted - you are now ready to serve.
- Serve in shallow bowls with a generous ladle of the stew on the bottom, the Chicken artfully arranged on top and garnish with a sprinkling of Basil and Tomato and freshly ground Black Pepper.
Delicious!!
NOTE: It is really easy to increase quantities for this dish just stick to these rules; 1 red pepper per/person, 40g Chorizo p/p, 150g Chickpeas p/p and 1 breast or 3 tenderloins of Chicken p/p.
FOR THE STEW
* 2 tablespoons of Olive Oil
* 1 Red Onion (finely diced)
* 4 Red Peppers (deseeded and chopped into squares)
* 160g fairly soft Chorizo (sliced)
* 2 Garlic Cloves
* 2 tablespoons of Sherry Vinegar (Cider Vinegar will do if you don't have it)
* 3 tablespoons of Sherry
* 1 teaspoon of Sweet Smoked Praprika
* 600g of tinned Chickpeas (drained)
* 100ml of Chicken Stock (fresh or made from cubes)
* 1 bag of Spinach Leaves (approx 100g)
FOR THE CHICKEN
* 12 Chicken Tenderloins or 4 Breasts (halved to create thin escalopes)
* A little olive oil and lime juice to marinate the Chicken in (ideally do this at least 30mins before cooking)
GARNISH
* Handful of chopped Basil leaves
* 1 Tomato diced
* Freshly ground Black Pepper
- Heat the oil in a large fry pan or wok, then add the Peppers, Chorizo and Onion and cook for a few minutes till coated in oil and fragrant, then add the Garlic and Praprika and stir through.
- Cook for about 2 more minutes then add the Sherry and Vinegar, let the stew bubble and reduce slightly (about 5 mins).
- Add the Chickpeas and Chicken Stock and bring to the boil, then reduce and cook for a further 10 mins.
- While the stew is cooking BBQ or pan fry your Chicken till cooked.
- Stir the Spinach through the stew till wilted - you are now ready to serve.
- Serve in shallow bowls with a generous ladle of the stew on the bottom, the Chicken artfully arranged on top and garnish with a sprinkling of Basil and Tomato and freshly ground Black Pepper.
Delicious!!
NOTE: It is really easy to increase quantities for this dish just stick to these rules; 1 red pepper per/person, 40g Chorizo p/p, 150g Chickpeas p/p and 1 breast or 3 tenderloins of Chicken p/p.
Rose Water Tomatoes with Goats Cheese
This is my current choice for vegetarian canapes, the slow cooked tomatoes are rich and the rose water adds an extra flavour dimension.
* 1 packet of shop bought Crostini (bite size) - my favourite is one from Waitrose with chilli oil, alternaitively you could make your own by slicing up french bread, dousing it in oil and grilling in the oven.
* 1 large punnet of Cherry Tomatoes
* 1/2 a teaspoon of Rose Water
* Handful of chopped Oregano
* 1 generous tablespoon of Olive Oil
* 1 tub of Creamed Goats Cheese (about 150g)
- Place oil in a frying pan on medium heat and once warmed add the whole tomatoes, oregano and rose water and mix till all ingredients are coated in oil.
- Leave to cook for about 30mins till tomatoes are disolved and juices reduced, you will need to stir and check occasionally to stop tomatoes from burning - reduce the heat if nescesary.
- Generously cover the tops of Crostini in Goats Cheese (easily done with a bread and butter knife).
- Place a dollop of the tomato misture on top.
- Serve!
NOTE: Tomato mixture can be made up to week before hand, it keep like a fresh relish and is also yummy on it's own or with bacon and avocado!!
* 1 packet of shop bought Crostini (bite size) - my favourite is one from Waitrose with chilli oil, alternaitively you could make your own by slicing up french bread, dousing it in oil and grilling in the oven.
* 1 large punnet of Cherry Tomatoes
* 1/2 a teaspoon of Rose Water
* Handful of chopped Oregano
* 1 generous tablespoon of Olive Oil
* 1 tub of Creamed Goats Cheese (about 150g)
- Place oil in a frying pan on medium heat and once warmed add the whole tomatoes, oregano and rose water and mix till all ingredients are coated in oil.
- Leave to cook for about 30mins till tomatoes are disolved and juices reduced, you will need to stir and check occasionally to stop tomatoes from burning - reduce the heat if nescesary.
- Generously cover the tops of Crostini in Goats Cheese (easily done with a bread and butter knife).
- Place a dollop of the tomato misture on top.
- Serve!
NOTE: Tomato mixture can be made up to week before hand, it keep like a fresh relish and is also yummy on it's own or with bacon and avocado!!
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