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

Method:

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.

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

Method:

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.

Sauces for Chicken

Chicken Veloute: 

80g Roux

½ Litre of Stock

Method:

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

Method:

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.

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

Method:

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

Method:

Add the ingredients to a pot and reduce by half

Chocolate Sauce

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

1000ml Cream

500ml Milk
600g Chocolate
Vanilla Pod

Method:

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.

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

Method:

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.