Recipe Search ResultsResults 21 - 40 of 147 Keyword: "PASTRY" Cuisine type: All Chef: All Main ingredient: All Pages 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | Previous | Next Pork Wellington - by Patrick Roubequet
Harvey’s Lemon Tart, by Marco Pierre White
Pineapple and coconut cake with coconut ice-cream by Ernie Curson
Crispy goats' cheese parcels, fresh figs, Salad and walnut dressing By Sean Hope
Mutton and turnip pie - By Mark Hix
Baked Yorkshire blue cheese and ham tart - by Paul SowdenRoll out puff pastry to about 3-4mm thick, cut into a 4-6in circle. Place on a non-stick tray and brush with the beaten egg. Place a mound of spinach in the centre of each tart, top with the cheese and slices of ham. Bake in a hot oven for 10-12 minutes. Chestnut custard tart Chestnut custard in a hazelnut and almond case, topped with a Valrhona Alpaco ganache served with chestnut ice-cream and orange and vanilla sauce Ingredients (Serves eight) For the hazelnut and almond sweet pastry 450g unsalted butter 185g icing sugar 150g ground hazelnuts 50g ground almonds 90g icing sugar 1g salt 50g eggs 650g soft flour For the chestnut custard 375ml double cream 375ml whipping cream 1/2 vanilla pod 180g egg yolks 125g caster sugar 150g chestnut purée For the ganache 300g whipping cream 130g milk 110g egg yolks 55g sugar 300g chocolate (66% cocoa solids) 30g unsalted butter, diced For the orange and vanilla sauce 625g orange juice, freshly squeezed 50g caster sugar Zest of an orange 1 vanilla pod, split and scraped 15g corn flour 15g water 5 oranges, cut into se Quince tart - by Theo Randall Ingredients (serves 10-12) For the quince paste 1kg ripe quince 500g caster sugar For the syrup 3 quince [about 500g] 1 litre water 500g caster sugar Zest of 2 lemons For the pastry 250g plain flour 180g chopped butter 75g icing sugar 2 egg yolks For the filling 200g butter 200g sugar 200g finely chopped almonds 2 egg yolks Method Quince paste: Place whole quince on a baking tray, cover with tin foil and bake in a moderate oven for about an hour and a half until the quince are cooked through. Leave to cool, remove skin and core. Pass through a mouli and add sugar. Place in a saucepan and cook over moderate heat for 25 minutes or until mixture comes away from the sides of the pot. Syrup: Peel and core three raw quince and cut into wedges. Poach in syrup until cooked through. Pastry: P Leg of York Vale lamb braised in Riggwelter bitter with root vegetables and herb cobbler - by Andy Hunt1. In a large braising pan seal the lamb until golden brown and remove from the pan. Add the garlic, herbs and vegetables. Brown slightly, add the bitter and reduce by a quarter. Black pepper cheesecake - by Marcus SamuelssonCream the cheese and sugar until smooth. Incorporate the eggs and salt gradually. Combine the remaining ingredients and whisk into the cheese base. Froize fish pie - by Alistair ShawSweat the shallots in unsalted butter until soft. Deglaze with white wine. Boil the wine stock and Noilly Prat until reduced by two-thirds. Veal medallions and packages with wild mushrooms and date and parsnip purée - by Charlie PalmerHeat the oil in a large pan and fry the veal. Take out of the pan and replace with the vegetables and garlic. Deglaze with stock, return the meat to the pan and simmer until tender (about one hour). Raspberry Napoleon with lemon mousseline - by Daniel BouludWhisk eggs, juice, sugar and zest over a bain-marie till the mixture has a custard-like texture (about 15 minutes). Cool for about five minutes then stir in the cubed butter (like for lemon curd). Venison and boar pie with chicory and orange - by Mike WomersleyAdd vinegar to bones, vegetables and herbs. Reduce by two-thirds. Add the wine and reduce by half. Baked Tay salmon with a haggis and dill crust on a langoustine risotto with a light cream and ginger reduction - by Tony Budde
Almond pastry galette of spinach, sheep's cheese and aubergine relish with coriander-braised cauliflower green beans and harissa-sweet pepper oilTo make the harissa-sweet pepper oil, char the pepper skins under a hot grill for about 15 minutes. Put in a plastic bag and leave for 10 minutes. Peel off the skins and remove seeds and core. Duck miniatures - by Simon Radley
Apple strudel soufflé - by Philip Storey
Roast Cotswold venison with pear tatin and juniper berry jusTo prepare the sauerkraut, separate the cabbage leaves and put in an earthenware pot with the juniper berries, rock salt, pepper and onions. Steak, oyster and ale pudding by Alan LaycockFry onions in beef dripping with a little salt and cook for 20 minutes. Add chuck steak and brown. Add tomato purée and cook until a good rich colour, then add the liver. |
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