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Keyword: "PASTRY"
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Preheat the oven to 200°C. Prepare a saucepan filled with water, one sprig of thyme, coriander seeds and peppercorns, bring it to the boil. Remove the legs from the partridges; roast them in the preheated oven with olive oil and seasoning for 25 minutes. Once cooked, flake the meat while hot and reserve for the pastilla.
Posted: 04 January 2012
Preheat the oven to 180˚C and line a 1/2 gastronorm tray, 32cm x 26cm. Melt the chocolate and butter over a double boiler, remove from the heat and whisk in the egg yolks. While the chocolate is melting, whip the egg whites and sugar to a glossy meringue with soft peaks.
Posted: 08 December 2011
Boil the artichokes in salted water till soft to the knifepoint, drain and crush using a fork. Sauté garlic and shallots in the butter with seasoning until soft and transparent, add the wine and soaked sultanas and cook until the wine has evaporated and the mixture becomes dry.
Posted: 08 December 2011
To make the tarts, preheat the oven to 200°C and grease four 8 x 2cm round tart moulds with butter. Heat a saucepan with the butter and sweat the onions and garlic with seasoning until they start to caramelise. Add the sugar and cook until dissolved.
Posted: 10 August 2011
Place the egg whites in a mixing bowl. Bring the sugar and water up to 120°C. Whisk the egg whites until frothy then pour the boiling syrup on them. Continue whisking until cool. Whip the cream to soft peaks then fold in the strawberry purée; finally fold in the cool meringue. Pipe into 6 x 4.5cm rings and freeze.
Posted: 08 July 2011
To make the millefeuille, roll out a large puff pastry sheet to half its original thickness. Dust with icing sugar and bake in oven with a tray on top at 160°C for 15 minutes. Remove from oven and leave to cool.
Posted: 10 June 2011
Preheat the oven to 180°C - turn the fan off in convection ovens. Melt the clarified butter and brush each sheet of filo with butter, season with the pepper, place another sheet on top and continue the process until all four sheets are on top of each other.
Posted: 06 April 2011
Our seasonal recipe for roast duck with petite endive tatin and hot foie gras comes courtesy of Allan Pickett, head chef of Plateau in London.
Posted: 25 February 2011
Our seasonal recipe for carrot parfait, sorbet, cinnamon macaroon and orange and cardamon cake comes courtesy of Matt Gillan, head chef of The Pass restaurant at South Lodge hotel in West Sussex.
Posted: 11 February 2011
Roll out the pastry into four thin rectangular sheets, place onto a baking tray and rest for 30 minutes. Bake at 180°C on the top shelf for 20-25 minutes, until golden brown.
Posted: 17 December 2010
Madalene Bonvini-Hamel's recipe for medlar and quince jelly with quince curd tarts makes the most of ingredients that are at their best in November...
Posted: 03 November 2010
This recipe for venison "en croute" with chestnut and mushroom duxelle, celeriac purée, braised red cabbage, bitter chocolate and vinegar sauce comes from Alex Bentley, head chef at the Petersham, Richmond, Surrey.
Posted: 07 October 2010
This recipe for pheasant pie with home-made bacon, chestnuts, baby onions and vin jaune was contributed by James Lyon-Shaw, head chef at The Empress of India, London E9.
Posted: 30 September 2010
This recipe for strawberry sundae is by French chef Jöel Antunès, , who has returned to London from the USA to oversse the kitchens at London's new Park Plaza Westminster Bridge hotel.
Posted: 02 September 2010
This recipe for wild rabbit and leek turnover with piccalilli made Lisa Allen, head chef at the Michelin-starred Northcote in Blackburn, Lancashire, one of the four winning finalists in the BBC's Great British Menu 2010. There are more winning recipes from the show in our article, Meet the four finalists in the Great British Menu 2010.
Posted: 04 July 2010
This recipe was contributed by Eric Foret, head pastry chef at Whatley Manor in Wiltshire and a 2010 Acorn Award winner.
Posted: 02 July 2010
This recipe is taken from "Geetie's Cookbook - recipes from the kitchen of the Duke of Cambridge organic pub" by Geetie Singh and Sara Berg.
Posted: 17 June 2010
This recipe by Madalene Bonvini-Hamel makes the most of seasonal June ingredients such as elderflowers and British strawberries, which are at their most flavoursome in the summer months. For more recipes, see our article Flavours of June.
Posted: 02 June 2010
This dish will be served in Gary Rhodes' Rhodes W1 restaurant as part of its British Asparagus Fortnight, from 21 May to 4 June.
Posted: 27 May 2010
This recipe, a classic from the Escoffier era, was the dish chosen for the finals of the Roux Scholarship 2010, which was won by BaxterStorey chef Kenneth Culhane. For more about this year's competition, see Star of the show - the 2010 Roux Scholarship final.
Posted: 13 April 2010
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