Month: January 2017

[recipe] Chorizo-Gruyere-Broccoli soup

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Ingredients

1 tbsp yellow mustard seeds
1 tbsp fennel seeds
150g chorizo, skin removed, cut into cubes
1 tbsp rapeseed oil
1 onion, chopped
1.5 l chicken stock
2 heads of broccoli (approx 800g), cut into florets
150g Gruyère, grated
3 tbsp double cream

Method

Dry-fry the mustard and fennel seeds over a medium heat until the mustard seeds start to pop. Using a pestle and mortar, grind the seeds to a fine powder.

In a large saucepan, fry the chorizo (without any oil) for 4 mins over a medium heat until it releases its oils, then use a slotted spoon to transfer it to a plate and set aside.

Add the oil to the pan and tip in the onion. Cook for 10 mins until the onion is softened. Stir in the ground spice mix and fry for a further 1 min, stirring continuously, before adding the broccoli and chicken stock. Bring the liquid to the boil, then put a lid on the pan, turn the heat to low and leave the soup to simmer for 5 mins or until the broccoli is tender.

Blend the soup until completely smooth in a food processor, or with a stick blender, then stir in two-thirds of the Gruyère and the cream. Season to taste. Spoon into bowls and top with the remaining cheese and the chorizo.

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[recipe] Egg custard tarts

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1 pack sweet shortcrust pastry
4 egg yolks
1 tbsp cornflour
100g golden caster sugar
1 vanilla pod
1 cinnamon stick
thick strip of lemon zest
250ml milk
250ml double cream

Method

Put the egg yolks and cornflour in a large heatproof mixing bowl and whisk in the sugar until pale and thick. Split the vanilla pod in half along the length and scrape out the seeds. Put the seeds in a medium-sized saucepan, along with the empty pod, the cinnamon stick and the lemon zest. Pour the milk and cream over the aromatics, stir and heat very gently until only just simmering. Pour the hot mixture over the egg yolks and whisk well. Pour the custard back into the pan and warm through for 2-3 mins or until thickened slightly to a consistency similar to double cream. Strain the custard through a sieve into a large jug and set aside, covered with cling film.

Heat oven to 200C/180C fan/gas 6. Grease a 12-hole muffin tin with butter. Take your pastry out of the fridge and roll it flat to 40 x 20cm. Starting at the longest side, roll it up tightly to make a long roll of pastry. Trim the ends, then cut into 12 pieces, and turn them cut-side up on the work surface, so the spiral is facing upwards. Carefully flatten them out until they are big enough to line the holes in the muffin tin, trying not to skew the spiral shape too much. Press into the tins, then carefully pour in the custard mixture, filling each tart almost to the top.

Bake for 30 mins or until the pastry is cooked through and the custard is just starting to puff up but not balloon.

Remove from the oven and allow them to cool and sink gently back into shape.

Serve cold with coffee.

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[recipe] Brownie trifle

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Ingredients

500ml pot ready-made chilled custard (look for one with real vanilla)
100g dark chocolate, broken into pieces
400g shop-bought chocolate brownies
3 tbsp coffee
100ml Irish cream liqueur, plus 1 tbsp extra for soaking the brownies
120g bag Maltesers
500ml double cream
25g icing sugar

Method

Put the custard and chocolate in a saucepan. Gently heat, stirring, until the chocolate has completely melted into the custard. Cover the surface with cling film to stop the custard forming a skin, then cool.

Sit the brownies in a trifle bowl and mix together the coffee with the 1 tbsp Irish cream liqueur. Drizzle all over the brownies. Use a rolling pin or saucepan to gently bash the bag of Maltesers a few times to crush a little, then sprinkle about three-quarters over the brownies. Spoon the cooled chocolate custard all over the top, then cover and chill.

Make the final layer by combining the cream and 100ml Irish cream liqueur in a bowl. Sift over the icing sugar, then whip until soft peaks form. Cover and chill until you’re ready to serve.

To serve, give the cream a quick mix, then spoon on top of the chocolate custard. Scatter over the last few crushed Maltesers to decorate.

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