Posts tagged " York "

Chocolate soufflé with rhubarb and mint coulis

July 5th, 2018 Posted by Recipes No Comment yet

Ingredients
Serves 4

For the soufflé
– 200g whole milk
– 200g dark chocolate (70% cocoa)
– 10g cornflour
– 2 egg yolks
– 6 egg whites
– 60g caster sugar
– 4 9cm diameter round moulds

For the coulis
– 200g rhubarb
– 50g caster sugar
– 20 mint leaves

Method
In a bowl, mix the egg yolks and the corn flour.
Heat the milk on the hob and pour into the mixture. Whisk until mixture thickens.
In the microwave or on the hob, melt the chocolate in a bain-marie then pour in the cream. Add to the mixture and mix well.
Beat the egg whites and sugar until stiff peaks form. Add the mixture and fold gently.
Grease the moulds and cover the base and edges with sugar.
Pour the mixture into the moulds leaving a one cm gap from the top.
Cook in the oven at 190°c for 12 minutes.
To make the coulis, place the rhubarb and sugar in a pan and cook until obtaining a purée. Then pour in a blender with the fresh mint and blend.
To serve sprinkle the soufflés with icing sugar and pour over the rhubarb and mint coulis.

York Food Festival demonstration 2017

September 28th, 2017 Posted by Blog, Events, Recipes 1 comment

York Food Festival

Yesterday I was in St Sampson’s Square celebrating local food, producers, independent restaurants and retailers in York for the 21st edition of the York Food & Drink Festival.

Yorkshire has become renowned for its endless number of fantastic food producers and restaurants and has become a gastronomic haven for even the most discerning food critic.

This is partly why my family and I settled here in God’s Own County nearly five years ago.

It is so fantastic that events like the York Food & Drink Festival take place each year to celebrate Yorkshire’s foodie heritage and it is always an honour for me to play a part.

I demonstrated my recipe for profiteroles in front of large crowds, all of whom had gathered in York to commemorate the Festival and everything that York can offer.

Other than the educational demonstrations, features of the Festival included the Young Chefs Competition, Ale Trail, Taste Trail and an evening programme which attracts people to stay in Parliament Street after 5pm. Entertainment involved live music, theatre and performances and fashion shows.

St Sampson’s Square was packed with people all hoping to learn some top tips and handy hints to make cooking easier and more fun. As I took the crowd step by step through my recipe I demonstrated my favourite methods for stress-free cooking.

To find out more about York Food & Drink Festival have a look at the website: http://www.yorkfoodfestival.com/

I believe that it’s important to celebrate local food, no matter the time of year so why not have a go at my recipe from York Food Festival at home:

Profiteroles

Profiteroles with praline Chantilly and chocolate sauce

Serves 6/8

Ingredients

For the choux pastry

  • 250ml water
  • 200g flour
  • 100g unsalted butter
  • 1 pinch of salt
  • 4 whole eggs

For the hot chocolate sauce

  • 200g dark chocolate
  • 50g butter
  • 50g hot water

For the praline Chantilly

  • 300g whipping cream
  • 70g praline
  • Vanilla ice


Method

For the choux pastry

Place the butter, salt and water in a saucepan. Place on the heat. Bring to a boil.

Remove from heat and pour in all the flour in one go. Stir with a wooden spatula, making sure there are no lumps.

Return the mixture to the heat, stirring with a wooden spatula, until the pastry comes away from the sides of the saucepan and forms a ball.

Transfer into a cold bowl and set aside to cool for 5 minutes. You can also return the dough to the stand mixer and beat it a little with the flat beater to make it cool down.

One by one, add the eggs and combine with a wooden spatula. The choux pastry is now ready to use, and should be used immediately. Preheat the oven to 170°C.

Pipe the choux buns on a greased baking sheet (using butter or oil spray) and bake until golden and hollow.
For the hot chocolate sauce

Melt the chocolate with butter, mix and add hot water.
For the praline Chantilly

Whip the cream until you get fluffy stiff peaks. Add gently the praline and mix

Cut off the top of the choux buns and put them aside. Fill the buns with the praline Chantilly and put the tops back.

Pour the hot chocolate sauce on the plate, place the choux buns upon it and serve with vanilla ice cream

 

World Apple Day: Yorkshire apples and honey wrapped in a Minster Ale crepe served with Calvados caramel

October 21st, 2016 Posted by Recipes No Comment yet

To celebrate World Apple Day on 21 October 2016, we have created a simple and delicious dessert that’s sure to be the Apple of your Eye.

We have conjured up a creative way to use up your glut of apples and put the UK’s favourite fruit centre stage.

We have used Yorkshire produce including apples from our garden and Minster Ale, produced by York Brewery.

Serves 6

Ingredients

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Chocolate Week: Choosing the best chocolate

October 11th, 2016 Posted by In the Press No Comment yet

This week, 10-16 October marks National Chocolate Week. We love chocolate and we love using chocolate in our recipes. Who doesn’t love a chocolate dessert to finish a meal?

The perfect chocolate dessert deserves the perfect chocolate, so below are our recommendations for which chocolate is best for which recipe.

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