Panna Cotta

I hate panna cotta…. but the recipe is useful to have I suppose

1300 - Cream
700 - Milk
300 - Sugar
5 - Vanilla Pods
8 - Gelatine Sheets

bloom the gelatine in ice cold water. Boil the cream, milk, sugar, vanilla. add the bloomed gelatin to the hot liquid then pour into glasses/molds then chill to set.

once the mix is cold its absolutly important that they are cling filmed to stop them tasting like the fridge!!

Scallop Pickle

This “pickle” is more for flavour than reservation. Fresh scallops must used. they should also be treated as fresh use within 3 days.

200 - Red Wine
100 - Water
50 - Red Wine Vinegar
50 - Sugar
50 - Salt

Brng the mix to the boil then allow to cool before adding the clean scallops

Welsh Rare Bit Mix

For spreading on toast ovb…

125 - Pasturised Egg Yolk
37 - Worstershire Sauce
7 - Tobasco Sauce
11 - English Mustard
625 - Isle of Mull Cheddar
625 - Guiness
120 - Flour
120 - Butter

make a roux - add guiness as for voloute - then blend through all other ingredients.

Clotted Cream Rice Pudding

The richest most luxurious rice pudding you have ever had!!

100 - Butter
400 - Rice
250 - Sugar
1200 - Milk
1000 - Double Cream
2 - Vanilla Pod
220 - Clotted cream

Fry the rice lightly with the butter then add all the other ingredients. stir lightly while it cooks out. by the time the consistency is perfect the rice will be done so take it the heat early to ensure it dosnt over cook.

Financier

1800 - Egg Whites
1800 - Sugar
750 - Plain Flour
750 - Ground Almonds
1800 - Beurre Noisette

Mix everything except the beurre noisette. make sure the noisette isnt hot then add slowly while mixing.

Put the mixture into piping bags and allow to cool completely before using.

Pipe into financier moulds and bake at 170 for 15-20 mins untill soft and lightly golden. when you remove them from the ovan brush them with a simple syrup - Classic

Creme Patisserie

A Pastry Classic for making Cremes, Mousses, Entremets and Fillings.

250 - Sugar
100g - Plain Flour
6 - Egg Yolk
2 - Whole Eggs
1000g - Milk
2 - Vanilla Pod

Boil the milk with the halfed vanilla pods. Temper the yolks and eggs by whisking up with the sugar untill light and fluffy then ladl in some hot milk. pour the egg/sugar/milk mixture back to the rest of the milk. Whisk in the flour and cook out for 4 - 5 mins wisking continuessly. Cool before use.

Paris Breast

When I first went to France - Chammonix or Annecy I cant quite remember which. Me and a group of chef buddies were walking around exploring. we found a little challis hotel for some refreshments and they gave us some canapes all were pretty un-memorable appart from the mini Paris Breast. It was a true food experiance for me. It really blew me away. I wouldnt imagine such a mini dessert having such a big effect on me, but it did. Since then i have been trying to re create that moment when ever I have or make paris breast but with no such luck.

Here is the recipe for my Effort:

Choux
250 - Milk
Pinch - Salt
10 - Sugar
125 - Butter
140 - Flour
220 - Eggs
Almonds for decoration.

For The Choux - Put the Milk, Salt and Sugar and Butter in the pan and bring to the simmer. Once the butter has melted add the flour and cook out “a la roux” untill the mix forms a ball and cleans the sides of the pan. once cooked out remove from the heat. allow the ball of dough to cool then add the eggs one at at time while mixing.

Pipe the choux into a ring then make one 180C for 20 mins or untill golen and hollow. once they are cooked remove from the ovan turn them upside down, poke a hole in the bottom and then put back in the ovan for 3 mins to dry out the inside, allow to ully cool before filling.

Filling:
300 - Creme Patisserie
240 - Butter
100 - Praline

Honey Comb / Cinder Toffee


630 - Sugar
250 - Glucose
100 - Honey
120 - Water
30 - Bi-Carb

Put the sugar, glucose, honey and water in a pan. cook untill a light amber caramel is reached then add the bi carb. stir quickly then pour the frothy caramel out onto greaseproof paper.

Yorkshire Pudding Batter

This recipe should be made the night before.

8 - Eggs
453g - Flour
568 - Milk
Pinch - Salt

Next Day

200 - Water

Pre an ovan at 200C. Por oil half way up every section in a non stick muffin tray then put in the hot ovan for 10 mins. open the door then pour the batter into the hot oil filled muffin tray. use a jug for accuracy or even better a sauce gun.

Scones

Scones

1350g - Self Raising Flour
90g - Baking Powder
Pinch - Salt
150 - Sugar
300g - Butter
6 - Eggs
100g - Milk

For Fruit Scones Add:

300 - Raisins

Mix the flour, baking powder, salt and sugar together untill the mix looks like fine bread crumbs. Add the eggs then slowly add the milk (might not need all) until the desired consistency is reached.

Cut and Freeze

Bake at 160C for 23mins allow to rest before serving

Gelatin

Gelatin

Gelification.
Derived from collegen removed from animal parts. Its the most common “culinary chemical” and can be found in most shops.

we recommend only using bronze leaf gelatin as it is the weakest grade of commercial gelatin so this give more flexibility on setting firmness.

Blooming the gelatin is very important prior to use. all you need to do is soak it in ice water for 2-3 mins to semi hydrate the sheet before adding.

Gelatin is thermo-reversible. Meaning it can be remelted.

Delicate set jelly is 6 (19.8g) sheets per 1000g

Coddled Eggs Method

CODDLED EGG METHOD


Put the eggs into the Rational (Combi Steam Ovan) cook at 65C for 47 Mins then chill.

Keep Refrigerated. Use Within 3 Days.

For service crack into simmering water for 3 mins to hea