Wednesday, 28 November 2012

Pecan Pie

Like the lemon tart this can be made in a large mould or divided out into tartlets, which are easier to serve but can me more time consuming to prep.

Pecan Pie

1 lb Sweet Pastry
250g Pecans
125g Hazelnuts
250g Brown Sugar
½ Large Spoon of Golden Syrup
2 Tablespoons of Brandy
100g Butter
3 Eggs


  1. Melt sugar, syrup, brand and butter over bain maire, mix eggs, vanilla and salt together. Beat egg, mix into cooled syrup and fold in roughly chopped nuts.
  2. Line a 9 in. flan ring with sweet paste.
  3. Pour on the pecan mixture. Bake 190 degrees/ gas mark 5 for 45-50 mins.

Wednesday, 21 November 2012

Creme Patisserie

This is more like the custard you would make for strawberries and custard. it does have custard powder in it other variations have only egg yolks but the can often result in sweet scrambled egg if not done properly. This makes a rich custard with the butter. This recipe would serve 4.

Crème Patisserie

1 ltr Milk
200g Sugar
80g Custard Powder
50g Butter
8 Egg Yolks


  1. Place milk and vanilla in a large saucepan and bring to the boil.
  2. In a separate bowl beat in egg yolks and sugar until a ribbon is formed when whisk is lifted from the mix.
  3. Work in the custard, taking care not to over mix.
  4. Strain and Pour the boiled milk onto the egg mixture, whisking quickly in order to avoid lumps forming.
  5. Return the mixture to a clean saucepan, place on a simmering heat and cook until the mixture boils and becomes thick and leaves the sides of the pan, it is important to whisk thoroughly while the mixture is being cooked Pour into a clean bowl, sprinkle with caster sugar, cover and allow to chill prior to use.

Tuesday, 20 November 2012

Sauces for Chicken

Chicken Veloute: 

80g Roux
½ Litre of Stock


  1. Cook the Roux until it reaches a blond stage and then add in the chicken stock bring to the boil and simmer for 30 mins. 
  2. Skimming every 10 mins.

Chicken Supreme: 

500ml White Chicken Stock
100g White Mushroom Trimmings
800ml Chicken Veloute
100ml Cream
75g Butter


  1. Place the white chicken stock and the mushrooms in a saucepan and reduce by half. 
  2. Add the chicken Veloute and reduce to a coating consistency. 
  3. Pass through a fine trainer. 
  4. Mix the butter in thoroughly away from the heat. 
  5. Finish with the cream and adjust the seasoning.

Friday, 16 November 2012

Chicken Bourguignon

This dish can be made in advance and then out in a slow cooker you dont have to use the chicken cut for saute you could use all breasts for a quick version or all oyster thighs for the long version. Anything on the bone would need more time to cook this should serve 4 people 

100g Butter
200g Lardons Blanched
30 Button Onions
40 Button Mushrooms
10 Portions of Chicken Cut for Sauté - an earlier blog post 
100g Finely Chopped Onion
300ml Red Wine
1 Clove of Garlic Crushed
10 Heart Shaded Croutons
500ml Demi-Glace
Parsley Chopped


  1. Heat the butter in a sauté pan then add the lardons, onions and finally the mushrooms, quickly fry until brown and remove. 
  2. Season the chicken, place in the saute pan and colour quickly on both sides. 
  3. Replace the garnish, cover with a lid and cook more slowly on the side of the stove. 
  4. Remove the breasts and the wings first; the legs will require extra cooking time. 
  5. Dress the cooked chicken and garnish in earthenware dishes, cover and keep warm. 
  6. Add the onion and garlic to the pan and cook. 
  7. Drain off the surplus fat, add the wine and reduce by two-thirds. 
  8. Add the demi-glace and reduce to a light coating consistency. 
  9. Adjust the seasoning, pass the sauce through a fine strainer over the garnish and the chicken, finish with the croutons with have had the tips dipped in parsley
Demi Glace: 

50g Clarified Butter
50g Flour
25g Tomato Puree
500ml Beef Stock


Add the ingredients to a pot and reduce by half

Tuesday, 13 November 2012

Chocolate Sauce

This is a great accompaniment for ice-cream or brownies or chocolate fondant.

1000ml Cream
500ml Milk
600g Chocolate
Vanilla Pod


  1. Add the milk and cream to a pot and bring to the boil
  2. Add the vanilla pod and the chocolate and stir until all are fully combined
  3. Strain and allow to cool.

Thursday, 8 November 2012

Ice-Cream Base

This is a nice recipe and it actually works, it makes Vanilla Ice-cream but of course you can add whatever flavour you want to it but make sure you add extra cream so it still has its smooth texture and will be easy to scoop. This recipe will make 2.5 litres of ice-cream.

TOP HINT: Make sure to check out the department stores after the holiday season just as the sale starts, I managed to find an ice-cream maker original price 90 euro and it was reduced to 40! - Bargain!

1700ml Cream
1500ml Milk
2 Vanilla Pods
800g Castor Sugar
800g Egg Yolks


  1. Combine all of the ingredients except the egg yolks
  2. Bring the mix to the boil
  3. Cool gently 
  4. Add the milk/ cream mixture to the egg yolks and whisk vigorously
  5. Return to the pot and cook until thickened
  6. Strain and cool.
  7. Then add to the ice cream maker, the one I have says to chill the bowl for 24 hours then churn the ice cream, done in 20 minutes and it's great. However if you don't have an ice-cream maker, you have to stir it while it is freezing to stop the ice crystals from forming.
  8. Once you have the basics you can add your flavours to this, although what is nicer then homemade creamy vanilla ice-cream? Well....chocolate ice-cream.