oliveoilandlemon

recipes for a healthy life

Bourbon Creme Anglaise & Pear Frangipane Tart

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I am going to be honest – this recipe is all about the creme anglaise, The pear tart is just a vehicle to deliver the taste – a custard delivery system really – the tart is great and full of flavour but definitely taking second stage to the creme anglaise. My other half rescued the bourbon from a party and I’m not sure he quite intended for it to be used for cooking but it is now in the kitchen – possession being 9/10ths of the law and all that. This is delicious, warming, creamy and with a delicious adult only sweet kick from the bourbon. This will be great with lots of autumn and winter desserts apple tart, mince pies and Christmas pudding too, come Christmas.

Bourbon Creme Anglaise
1 vanilla pod
1 cup milk
1/2 cup sugar
3 large egg yolks
30ml Bourbon

Scrape the vanilla seeds into a pan with the milk and add the pod.
Bring to a simmer over a medium heat
Whisk the eggs and sugar together until the mixture is pale yellow
Whisk a little of the hot milk into the egg sugar mix to warm the eggs
(It is handy to put a damp cloth under the bowl to stop it moving round when you are pouring).
and then slowly whisk in the rest of the milk.
Pour back into the pot, put back on the heat but turn the heat down so it is gently heating the mixture. Stir all the while until the mix thickens enough to coat the back of a wooden spoon.
Strain the mixture into a bowl and set it over a bowl of ice to cool it for about 10 minutes.
Stir in the bourbon and use or store in the fridge in an airtight container with some cling on the top to prevent a milk skim forming.

Pear Frangipane Tart
Pastry
225g plain flour, plus extra for dusting
110g butter
50gr icing sugar
2 egg yolks
For the frangipane
125g butter, softened
125g caster sugar
2 eggs
125g ground almonds
1 tbsp plain flour
For the pears
250g caster sugar, plus 2 tsp extra
4 good-sized pears
1/2 vanilla pod

Oven at 190C / Use a 23cm loose bottom tin.

For the pastry
Tip the flour into a food processor. Add the butter and sugar and pulse until the mixture resembles breadcrumbs. Add the egg yolks and, pulse until it comes together. Tip out, Knead lightly, until it comes together in a smooth ball – you might need to add 1 teaspoon cold water if the dough is dry and crumbly. Wrap in cling film and chill for at least an hour.

Make the frangipane
Cream the butter and sugar together. Beat in the eggs, one at a time, then fold in the ground almonds and flour. Mix well and chill until needed.

Poach the pears
Put the sugar in a saucepan, pour in 500ml water and place over a medium heat. Stir until the sugar has dissolved. Peel the pears and add to the pan. Scrape in the vanilla seeds. If needed add some more water to just cover the pears.
Cover with a piece of parchment paper and simmer for about 15 mins until tender.
Remove the pears to a plate to cool.

Finish the tart
Roll out the pastry to a circle large enough to line the tart tin. Patch it together in the tin and mould it up the sides if it breaks a bit. Trim off any excess pastry and spread the frangipane evenly on top. Cut the pears in half lengthways and scoop out the core.
Cut each pear half in slices, fan them out and arrange on top.
Bake for about 50 minutes until the filling is set. Sprinkle with some caster sugar and a few slivered almonds if you like and bake in the oven for a further 10 minutes to finish off the browning. Cool in the tin slightly, then remove and transfer to a wire rack.

Serve with the bourbon anglaise

The best roast chicken

There is a hugely popular movement lately, for slow roasted meats, falling off the bone, casual eating at its best and I do love doing home grown versions of this way of cooking. ‘Man’s food’ my other half calls it, but still very popular in our house where men are in the minority (read, overruled in most things :-) )

I have tried brining and dry rubs as well as combination of the two for bringing out the best of any meat – both work well but for chicken if I’m in a rush, I just use the dry rub and chuck it into the oven. Get a decent bird and this simple roast chicken will be a firm family favourite. It gives a lovely deep smokey flavour and will work on so many meats, pork shoulder, lamb, pork chops even firm fleshed fish will stand up well to this. Make a big batch and it keeps for a good while, make even more and give some out to your friends who will thank you for it. (Just remember to label it well so that people don’t wonder why they are getting dust??

Adapted from Pitt Cue Company Cook book

1tsp Fennel seed
1 tsp Cuimin Seed
1 tsp Black pepper corns
1 tsp Coriander seed
150gr dark Brown sugar or coconut palm sugar
1 tsp garlic powder
50gr salt
15gr smoked paprika
30gr sweet paprika
1 tsp dried organo
1tsp cayenne
1 tsp celery salt

Toast fennel cuimin peppercorns and coriander seeds on a dry pan over medium heat, watch carefully they dont burn and when aromas release tip into a bowl and leave to cool
Blitz and mix thoroughly with the remaining ingredients and keep in a sealed container.

Spicy Roast Chicken

2 heaped tbsp rub
1 free range bird
50gr butter
1 clove garlic peeled and mashed

Mix the rub, butter and garlic together
Make some slashes in the flesh of the chicken then rub the bird
with the mix inside and out.
Cover and leave overnight if possible to marinate at least 2-3 hours
Place your chicken into a roasting tray and cook until the juices run clear.
Serve with some roasted veg and a big chopped salad – Try this one from here

Gooey Chocolate Cake ….. Repeat Gooey

I have been struggling to post for a while, so little time so many recipes. typing this right now, I’m multitasking between email on the work laptop, a paella on the hob and loading up the photos from this delicious extra gooey chocolate cake.  (All this is by way of getting sympathy from those close to home!) Chocolate gets lots of brownie points in my house, gooey gets bows on top and since this also works for gluten free baking – I just couldn’t let another week go by without getting this out there.

Gooey Chocolate Cake
This is so easy, try not over bake and it will crack a little on top – it is all part of the delicious gooey character!

Serves 8
6oz butter
10oz bittersweet chocolate, chopped up- 72%
2.5oz cocoa powder
5 eggs
5oz castor sugar
1 tsp vanilla

Chocolate Ganache
6oz bittersweet chocolate
4fl oz cream
1/2 tsp vanilla
Fresh fruit to serve

Oven at 180C 160 Fan
Grease and line a 9″ spring form pan
Melt the butter and chocolate together over a pan of gently simmering water
Let cool slightly before stirring in the cocoa and vanilla
Beat the eggs and sugar on high speed until they have tripled
Carefully fold the chocolate mixture into the beaten egg and pour into the tin
Bake for 30 minutes and check – it should just be barely set in the middle.
Bake for a further 5-10 minutes depending on how done it is and how hot your oven is
Cool in the pan for 30 minutes before releasing and tipping out onto a tray and cool completely

For the ganache, chop the chocolate, heat the cream to just under boiling, pour over the chocolate and keep stirring until it has melted completely. Add the vanilla, stir. Let it cool until it thickens slightly but is still pourable and spread over the cake,

Just before serving, place fruit onto the top of the cake, cut in wedges and serve.

Autumn Salads

These 2 salads are perfect for Autumn weather, just starting to get wet & cold but not quite there yet. I gave a big tub of the butternut squash one to my husband last week for when he was on a course and someone told him he was eating ‘Posh Salad’… Posh salad it is so!

Roast Squash Salad

lentil goats cheese peach salad


Sweet Potato, Butternut Squash Warm Salad with Pecans and Bacon

Serves 4
1 small butternut squash, peeled and 3/4″ inch diced
1 medium sweet potatoe, peeled and 3/4″ diced
2 tbsp good quality olive oil
Salt and freshly ground black pepper
3 tablespoons dried cranberries
4 ounces mixed leaves (rocket and lambs lettuce work well)
1/2 cup pecan nuts toasted
4 slices back bacon

Dressing made from twice as much oil as white wine vinegar, salt and pepper.

Oven at 180C
Put the butternut squash and sweet potato into a bowl and toss with olive oil and lots of salt
Place on a baking tray and roast for about 15 minutes until tender, turn them once.
Add the cranberries and roast for about 5 more minutes.
Meanwhile toast the pecans for about 8 minutes.
Cook the bacon in the oven on a flat sheet while you are cooking the vegetables.
When the vegetables are done, add them to a large bowl, throw in the pecans, slice the bacon and add to the bow.
Gently toss the salad leaves with the veg, spoon over the vinaigrette and serve.
This is best served immediately – if you want to save some for another day, let it cool and don’t add the lettuce leaves until just before serving.

Puy Lentil Salad with Goats Cheese and Peach
This is a really quick way to make a substantial and filling salad. I use tinned Puy lentils as a quick cheat as well as one of my favorite goats cheese from Fivemiletown here

Serves 4
1 Can Puy lentils rinsed and drained
4oz goats cheese of choice (I love the creaminess of boilie with peppercorns)
1 Red apple cored and sliced thinly
4 Handfuls of lettuce leaves of choice

Dressing
Combine 3 tbsp sherry vinegar 3 tablespoons olive oil, and minced garlic in a jar with a lid and shake until blended.

Tip lentils into a bowl, add lettuce leaves, apple slices and dress with the dressing
Arrange on flat serving plate and top with the goats cheese
Serve!

Financier Cakes with Bluberries and Coconut

Originally posted on oliveoilandlemon:

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I have been gluten free for about 6 weeks now and everyone keeps asking me do I feel better. Honestly Not Yet, but I am hopeful that one morning soon, I will hop out of bed like a new woman!….

The really big down side of going gluten free is the price of goods – over €4 for a loaf of bread and dont get me started on the cakes. These however are the perfect antidote to having to resort for paying through the nose for hockey pucks. Light, delicious full of flavour and really easy to make

Makes about 12

6 oz of butter
4 oz icing sugar
4 oz ground almonds
2 oz gluten free white flour mix
5 egg whites
1 tsp lime juice
Zest of 2 limes
2 oz desiccated coconut lightly toasted
3 oz blueberries
2 of Flaked coconut

Melt and brown the butter in…

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