Recipe Search Results

Results 121 - 140 of 144
Keyword: "PASTRY"
Cuisine type: All
Chef: All
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Golden noble apple souffle with blackberry sorbet

Prepare the pastry cream and cook out using a whisk. Remove from the stove and allow to cool avoiding the formation of a skin.
Posted: 11 September 2006

Goats' cheese tartlets

Line a 10cm tartlet tin with shortcrust pastry and bake blind in a medium oven for 10 minutes.
Posted: 11 September 2006

Puff pastry with braised leeks and wild mushrooms

Roll puff pastry to 1cm thickness cut a rectangle 9cm x 11cm. Brush with egg wash and bake 10-15 minutes in a medium oven
Posted: 11 September 2006

Chicken and mushroom lasagne with roasted sweet corn and chilli salsa

Cook the shallots in a little chilli oil until tender then add the tomato and cook for a further minute and add the chopped coriander.
Posted: 11 September 2006

Choux puffs with blackberry, apple and thai herb sauce

Melt margarine in water and bring to the boil. Remove from heat and beat in the flour and sugar until the paste is smooth. Cool slightly and beat in the eggs a little at a time. Leave to rest for 30 minutes then pipe into 4cm lengths.
Posted: 11 September 2006

Apricot brioche and orange tart

Make pastry by rubbing butter with flour and a little of the icing sugar. Work just until it starts to form a dough and then add one egg. Form into a ball and refrigerate for 30 minutes.
Posted: 11 September 2006

Roast wood-pigeon, foie gras, peas and girolles

Make spice mix in coffee grinder with equal quantities of galangel coriander cardamom cinnamon and anise.
Posted: 11 September 2006

Vegetable and nut loaf in cheese pastry with sweet red pepper sauce

To make the crêpes sift flour stir in polenta and a good sprinkling of salt.
Posted: 11 September 2006

Arabic de luxe dessert assiette

Pears: Simmer pears in a stock syrup made with the white wine, sugar and orange juice until tender. Marinate overnight in the syrup.
Posted: 11 September 2006

Breast of duck with a herb croustillant, caramelised nectarines, asparagus and a juniper berry-scented jus

Reduce red wine and port, mix in stock and reduce by half. Add crushed juniper berries and seasoning, cover with clingfilm and leave to infuse for at least 10 minutes. Melt in butter and pass through fine sieve. Reserve.
Posted: 11 September 2006

Fig tarte fine with port syrup and cinnamon ice-cream

To make the frangipane filling, cream the butter and sugar together. Add the egg followed by the ground almonds and flour.
Posted: 11 September 2006

Steak and Kidney Pudding by Marcus Wareing

Get stuck into Marcus Wareing's recipe for a great British classic - the steak and kidney pudding.
Posted: 11 September 2006

Asparagus

Cut the asparagus to about 12cm long. Pare the stem. Blanch in salted water and drain. Trim the wrapper to a rectangle roughly 12cm x 4cm. Spread the shallot confit over the pastry.
Posted: 11 September 2006

Rump of lamb, confit shoulder, turnip tatin, lamb vinaigrette

Lamb vinaigrette - reduce the lamb jus from two litres down to 250ml, split this with 50ml olive oil, add finely sliced garlic, fresh rosemary and 30g celeriac softened in duck fat. Retain until needed.
Posted: 11 September 2006

Asparagus, pea and leek tart

Sweat the leeks in olive oil with rosemary and salt until very soft. Drain and cool.
Posted: 11 September 2006

Roasted scallop with sautéd foie gras, cauliflower purée and beetroot syrup

Beetroot syrup: blanch baby beetroots in a mixture of equal quantities of red wine, red wine vinegar, grenadine, cassis, and port with two dessert spoons of Demerara sugar.
Posted: 11 September 2006

Aubaine’s blackberry tart

For the sugar pastry, sieve flour into a bowl, add butter, salt, ground almonds and icing sugar. Whisk the ingredients together until you obtain a creamy consistency.
Posted: 11 September 2006

Dish’s Beetroot-cured Gravadlax, blue fir potato, creme fraiche, beluga, frisee and dill

Cook potatoes in vegetable stock, leave to dry and cool.
Posted: 11 September 2006

Jerusalem artichoke soup with a hazelnut milk froth and a cigarette of wild duck and sloes - by Robert Thompson

Rinse salt off the duck legs and then pat dry. Place in a deep pan and add enough duck fat to cover. Bring to a gentle simmer and confit until very soft.
Posted: 11 September 2006

Pan-roast fillet of Dexter beef with baked pan haggerty, beer-battered onion rings, thyme and root vegetable juices - by James Mackenzie

Season the steaks with salt, pepper and a little chopped thyme. You can use any breed, but the Dexter we use comes from about 10 miles down the road and is packed with flavour - but it is about half the size of a regular fillet.
Posted: 11 September 2006

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11th March 2010