Peach Melba Cheesecake

Prep Time - 30 minutes (Plus Overnight chilling)

 

 

 

 

Ingredients

 

100g Butter (Melted, plus a little extra for the tin)

200g Crunchy Biscuits

600g Soft Cheese

100g Icing Sugar

2 tsp Vanilla Extract

300ml Pot Double Cream

450g Raspberries

3 Really ripe Peaches (Sliced in to chucks)

 

Method

 

Line the base and sides of a 20cm loose-bottomed or springform tin with baking parchment - use smudges of butter to help the paper stay in place around the sides. Put the biscuits in a plastic food bag and crush to crumbs using a rolling pin, then mix thoroughly with the melted butter. Tip into the prepared tin and press down firmly to create an even base. Chill while you prepare the filling.

 

Put the soft cheese, icing sugar and vanilla in a bowl, then beat with an electric mixer until smooth. Tip in the cream and continue beating until mixture is combined. Scatter over 100g of the raspberries and half of the peach chunks. Using a spatula, fold in with just a few folds - as you assemble the cheesecake they'll ripple through more.

 

Spoon the cream mixture onto the biscuit base, working from the edges inwards, smotth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set overnight in the fridge.

 

In a food processor, blitz 250g of the remaining raspberries, sieve, stir back in 1 tsp of the seeds, if you like, and sweeten to taste with icing sugar. Add enough water to make it saucy and chill until serving.

 

Bring the cheesecake to room temperature about 30 minutes before serving. If using a loose-bottomed tin, unmould by placing on top of a can then gradually pull down the sides of the tin. Slip the cheesecake onto a serving plate, removing the lining paper and base. Scatter the remaining raspberries and peach chunks over the cheesecake, dribble over some of the sauce and serve the rest alongside

Thai Red Duck with Sticky Pineapple Rice

Prep Time - 20 minutes

Cooking Time - 15 minutes

 

Serves 2

 

 

 

 

Ingredients

 

2 Duck Breasts - Skin removed and discarded

1 tbsp Thai Red Curry Paste

Zest and Juice 1 Lime (plus extra wedges to serve)

140g Jasmine Rice

125ml Light Coconut Milk

140g Frozen Peas

50g Beansprouts

1/2 Red Onion (Diced)

100g Fresh Pineapple

1 Red Chilli (Deseeded and finely chopped)

1/4 small pack Coriander (Stalks finely chopped)

 

Method

 

Sit a duck breast between 2 sheets of cling film on a chopping board. Use a rolling pin to bash the duck until it is 0.5cm thick. Repeat with the other breast, then put them both in a dish. Mix the curry paste with the lime zest and juice, and rub all over the duck. Leave to marinate at room temperature for 20 minutes.

 

Meanwhile, tip the rice into a small saucepan with some salt. Pour over the coconut milk with 150ml water. Bring to a simmer, then cover the pan, turn the heat down low and cook for 5 more minutes. Stir in the peas, then cover, turn the heat off and leave for another 10 minutes. Check the rice - all the liquid should be absorbed and the rice cooked through. Boil the kettlem put the beansprouts and red onion in a colander and pour over a kettleful of boiling water. Stir the beansprouts and onion into the rice with the pineapple, chilli and coriander stalks, and some more salt if it needs it, and put the lid back on to kept warm.

 

Heat a griddle pan and cook the duck for 1-2 minutes each side or until cooked to your liking. Slice the duck, stir most of the coriander leaves through the rice with a fork to fluff up, and serve alongside the duck, scattered with the remaining coriander.

Tarte Tatin

Prep Time: 30 minutes

Cooking Time: 1 - 2 Hours

 

 

Ingredients

 

2kg Dessert Apples (About 12, Peeled)

3 tbsp Water

100g Caster Sugar

60g Unsalted Butter (Chopped)

30g Unsalted Butter (melted)

300g Puff Pastry (rolled to a thickness of 3mm cut very slightly large than the diameter of the tarte tin, pricked with a fork and frozen)

 

Method

 

Pre-heat the oven to 180C/350F or Gas Mark 4.

Cut the apples in half horizontally, remove the cores and slice off the rounded tops and bottoms of the apples so they sit flat in the tin.

Put the water in the bottom of the tin and sprinkle over the sugar.

Let it sit for 2 minutes to allow the water to absorb the sugar.

On a medium heat, cook the syrup until it turns to a pale blonde caramel, then stir in the diced butter this will stop the caramel cooking and give extra richness to the dish.

Arrange the apples, middles uppermost, around the edge of the tin and then fill in the centre with the edge of the tin and then fill in the centre with the remaining apples.

It is important to pack them as tightly as possibly - press them down with your hands as you go.

Brush the apples with the melted butter and place the tin on a baking tray. Bake in the oven for 30 minutes.

Remove from the oven and place the disk of frozen pastry on the top. Tuck the edges of the pastry in to the dish and prick a few holes with a sharp knife to let the steam out as the dish cooks.

Return to the oven for a further 40-45 minutes or until the pastry is crisp and golden brown.

Allow to cool at room temperature for one hour before turning out of the tin and serve warm.

 

Macaroons

Prep Time: 1-2 Hours

Cooking Time: 30 minutes - 1 Hour

 

Ingredients

 

125g Ground Almonds

200g Icing Sugar

3 Egg Whites

2 tbsp. Caster Sugar

1/2 tsp. Cream of Tartar

Pinch of Red food colouring

 

For the Chocolate Filling

 

200g Dark Chocolate

200ml Double Cream

1 tsp. Brandy

15g Butter

 

Method

 

Blend the ground almonds and icing sugar in a food processor until well combined. Set aside. Using an electric whisk, slowly whisk the egg whites in a large bowl at a low speed until stiff peaks from when the whisk is removed.

Slowly whisk in the cream of tartar and caster sugar until the mixture is smooth and glossy, increasing the speed of the whisk as the mixture stiffens.

Gently fold in the food colouring and blended ground almonds and icing sugar until the mixture resembles shaving foam.

Spoon the macaroon mixture into a piping bag fitted with a 1cm nozzle.

Pipe 5cm circles on to a baking tray lined with greaseproof paper. If a peak forms, wet your finger and smooth it out.

Sharply tap the bottom of the tray to release any air bubbles from the macaroons, then set aside for 60 minutes.

Meanwhile, preheat the oven to 160C/315F or Gas Mark 3.

Bake the macaroons in the oven for 10-15 minutes, or until cooked through.

Remove from the oven and set aside to cool for 5 minutes.

Carefully peel away the greaseproof paper and set aside to cool completely.

Meanwhile, for the chocolate filling, heat the double cream and chocolate in a saucepan over a low heat stirring occasionally, until smooth and well combined.

Add the brandy and butter and stir until smooth, then remove from the heat and set aside to cool completely.

Use the filling to sandwich the macaroons together then chill in the fridge for 30 minutes.

 

 

 

Classic Sponge Cake with a Twist

Prep Time: 30 minutes

Cooking Time: 30 minutes to 1 hour

Ingredients

 

175g Self Raising Flour

1 tsp. Baking Powder

3 Large Eggs

175g Butter

175g Caster Sugar

1/2 tsp. Vanilla Extract

 

For the filling

 

6 Passion Fruit

250g Mascarpone

1 tbsp Caster Sugar

1 tsp. Vanilla Extract

200ml Fromage Frais

 

Method

 

Preheat the oven to 170C/325F or Gas Mark3

Take a very large mixing bowl, put the flour and baking powder in a sieve and sift it into the bowl, holding the sieve high to give it a good airing as it does down.

Now all you do is simply add all the other cake ingredients (except the icing sugar) to bowl and, provided the butter is really soft, just go in with an electric whisk and whisk everything together until you have a smooth, well-combined mixture, which will take about one minute.

If you do not have an electric hand whisk you can use a wooden spoon.

What you will now end up with is a mixture that drops off a spoon when you give it a tap on the side of the bowl.

If it seems a little too stiff, add a little water and mix again.

Now divide the mixture between the two tins, level it out and place the tins on the centre shelf of the oven.

The cake will take 30-35 minutes to cook, but do not open the door until about 30 minutes have elapsed.
To test the whether the cakes are cooked or not, touch the centre of each lightly with a finger, if it leave no impression and the sponge springs back, they are ready.
Next remove them from the oven, then wait about five minutes before turning them out on to a wire cooling rack.
Next in another bowl, combine the mascarpone, fromage frais, sugar and vanilla extract. After fold about two thirds of the passion fruit.
Now place the first sponge cake on the plate , then spread half the filling over it, then drizzle the rest of the passion fruit  over it, then spread the remaining filling over that.
Lastly, place the other cake on top, press it gently so that the filling oozes out at the edges, then dust with a little sifted icing sugar.
 

 



Chicken, Cashew Nut and Basil Stir Fry

Prep Time: 30 minutes

Cooking Time: 10-30 minutes

 

Ingredients

 

2 tsp. Five Spice Powder

250g White Rice

125g Fair trade Cashew Nuts

1 tbsp. Sunflower Oil

2 Large Boneless Chicken Breasts

Flaked Sea Salt

Ground Black Pepper

1 Red Pepper (Cut in to strips)

1 Yellow Pepper (Cut in to strips)

1 Orange Pepper (Cut in to Strips)

1 bunch Spring Onions (Cut in to 3cm pieces)

2-3 Red Chillies (De seeded and cut in to strips)

3cm Root Ginger ( Peeled and Cut)

1 tsp. Cornflour

2 Garlic Cloves (Finely Chopped)

100ml Chicken Stock

3 tbsp. Hoisin Sauce

Large Handful Basil Leaves

 

Method

 

First cook the rice.

Put the five spice in the bottom of a medium pan over a low heat.

Cook for about 3-4 minutes, or until you start to smell the aromas, then add the rice along with a little salt and cook according to the pack instructions.

Meanwhile, put the cashew nuts in a large wok (without any oil) over a medium heat and toast for about 3-4 minutes, giving them a shake from time to time until golden brown all over.

Then tip them on to a plate and set them aside.

Heat the oil in the wok with the heat turned up to high.

Season the chicken pieces with salt and pepper and stir-fry for about 4-5 minutes, stirring occasionally, until golden brown.

Add the peppers, spring onions, chillies and ginger, and cook for 2-3 minutes keeping the pan moving so nothing burns. Add the garlic and cook for another minute.

Place the cornflour in a small bowl with two teaspoons of cold water and mix to a smooth paste. Add to the stir fry along with the stock and hoisin sauce and let the sauce bubble away for 1-2 minutes, or until it thickens slightly.

Toss the toasted cashew nuts into the pan and check that the chicken is cooked through.

Remove from the heat.

The rice should be cooked by now, so drain and season to taste with salt and pepper.

Spoon the rice onto each serving plate. Spoon the stir fry between them and rip up the basil leaves to scatter over.

Serve immediately.

 

 

 

 

 

Turkey, Leek and Ham Pie

Prep Time: 30 minutes

Cooking Time: 1 hour

 

Ingredients

 

Butter for frying

1 Onion (Chopped)

2 Carrots (Sliced)

2 Leeks (Sliced)

200ml Double Cream

200ml Chicken Stock or Turkey Stock

500g Cooked Turkey

200g Ham

10 button Mushrooms

Cayenne Pepper (Pinch)

2 tbsp. Tarragon (Chopped)

Thyme Leaves

Sea Salt

Ground Pepper

225g Puff Pastry

1 Egg

2 tbsp. Parmesan

 

Method

 

Preheat the oven to 200C/400F or Gas Mark 6.

Heat a large pan over a medium heat.

Add a knob of butter and gently cook the onion until soft but not brown.

Add the carrots and leeks and continue cooking for five minutes until the carrots begin to soften.

Cover with the cream and stock and simmer until the sauce starts to thicken.

Add the turkey, ham, mushrooms, cayenne and herbs then season to taste with salt and ground pepper and remove the pan from the heat.

Pour the filling into a ceramic pie dish.

Roll out the pastry to make a lid for the pie and strips on to the rim, moistening them with a little water, then press down the lid firmly and brush with the beaten egg.

Sprinkle with the Parmesan and cook in the oven for 20 minutes until the pastry is golden brown.