Archive for the ‘Nuts and seeds’ Category

Hazelnut crackle

Friday, November 2nd, 2007

Serves 1

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
100g/3½oz caster sugar
100g/3½oz hazelnuts, skinned and chopped
1 tbsp lemon juice
vanilla ice cream, to serve
 

Method
1. Place the sugar in a saucepan over a medium heat and cook for five minutes, until it caramelises.
2. Remove from the heat, add the lemon juice and stir through hazelnuts.
3. Drizzle out onto non-stick baking paper and leave to set.
4. Once set, break up the crackle and serve with vanilla ice cream.

Nutty mess

Friday, November 2nd, 2007

Serves 2

Preparation time less than 30 mins

Cooking time less than 10 mins

Ingredients
55g/2oz hazelnuts, toasted
2 meringue baskets, crushed
1 tsp cinnamon
30g/1oz chestnuts
1 orange, zested, peeled and segmented
5 tbsp double cream, whipped
2 tbsp chocolate, melted
chocolate, grated, for garnish
hazelnuts, chopped, for garnish
Method
1. Crush the toasted hazelnuts in a pestle and mortar, then place in a bowl.
2. Add the crushed meringue.
3. Add the chestnuts, the cinnamon, and the zest of one orange.
4. Fold through the whipped cream and the melted chocolate.
5. Place a ring cutter on to a serving plate, and pour the mixture into it. Smooth the surface and then carefully remove the ring.
6. Garnish with some grated chocolate, some chopped hazelnuts and three orange segments to serve.

Hazelnut praline

Friday, November 2nd, 2007

Serves 1

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
50g/2oz caster sugar
100g hazelnuts, chopped
Method
1. Place the sugar and nuts into a saucepan over a medium heat and caramelise gently, stirring to coat the hazelnuts.
2. Once browned, pour the mixture out onto a non-stick baking sheet, spread out and leave to cool. Once cooled and set, smash the praline into pieces with a toffee hammer or a rolling pin.

Sweet coconut pasta with oranges

Friday, November 2nd, 2007

Serves 2

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
100g/3½oz egg noodles
300ml/½ pint double cream
2 tbsp icing sugar
¼ fresh coconut, flesh removed and chopped
pinch of nutmeg, to taste
1 orange, segmented, to garnish
Method
1. Cook the noodles in boiling salted water until al dente (or according to packet instructions). Drain, and set aside.
2. Place the cream, icing sugar, coconut and nutmeg together in a sauce pan. Bring up to the boil then reduce the heat and simmer for five minutes. Add the cooked noodles and continue to cook for a further 3-4 minutes or until the coconut is tender.
3. To serve, spoon into a bowl and garnish with the oranges.

Coconut rice pudding with glazed mango

Friday, November 2nd, 2007

Serves 1

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
150g/5½oz basmati rice
150ml/5floz coconut milk
1 tbsp runny honey
1 vanilla pod seeded
6 thin slices mango
1 tbsp icing sugar
salt and freshly ground black pepper
 

Method
1. Place the rice, coconut milk, honey and vanilla into a small saucepan and bring to simmer.
2. Cook for eight minutes until thick and the rice cooked stirring at intervals.
3. Place the mango slices on a heatproof surface and dust with the icing sugar.
4. Using a blow-torch, caramelise the mango.
5. To serve, discard the vanilla pod, spoon the rice pudding onto a bowl and arrange the mango in a line across the middle of the pudding.

Sweet coconut curry

Friday, November 2nd, 2007

Serves 1

Preparation time less than 30 mins

Cooking time less than 10 mins

Ingredients
200ml/7fl oz coconut milk
3 spring onions, chopped
2 handfuls of mixed fresh herbs e.g. coriander, basil, mint and flatleaf parsley
½ red chilli, chopped
½ cooked chicken breast, cut into chunks
2 pineapple rings from a can, chopped
fresh basil leaves, torn
1 lime, juice only
Method
1. Place the coconut milk, spring onions, herbs and chilli into a food processor and blend until smooth.
2. Place the coconut milk mixture into a saucepan over a medium heat and add the chicken and torn basil leaves.
3. Once hot, pour into a serving bowl, and squeeze over the lime juice.

Coconut rice scented with curry and caramelised onions

Friday, November 2nd, 2007

Serves 1

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
For the coconut rice
250g/9oz basmati rice
100ml/3½fl oz coconut milk
pinch curry powder
500ml/18fl oz hot vegetable stock
1 tbsp grated fresh coconut
salt and freshly ground black pepper
For the caramelised onions
2 tbsp vegetable oil
½ onion, finely sliced
salt and freshly ground black pepper
To serve
2 tbsp toasted pine nuts
1 tbsp chopped fresh chives, to garnish
Method
1. For the coconut rice, place the rice, coconut milk, curry powder, vegetable stock and grated coconut into a medium saucepan. Bring to the boil, then reduce the heat and simmer gently for ten minutes. Drain well and season with salt and freshly ground black pepper.
2. For the caramelised onions, heat the vegetable oil in a frying pan, add the onions and cook over a gentle heat for ten minutes, stirring occasionally. Season well with salt and freshly ground black pepper.
3. To serve, pile the rice into a serving bowl, top with the onions and pine nuts and garnish with chives.

Lemongrass and coconut sauce

Friday, November 2nd, 2007

Serves 2-4

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
50g/2oz butter
1 onion, finely chopped
1 garlic clove, crushed
2 sticks lemongrass, sliced finely
2 tbsp plain flour or sauce flour
250ml/8fl oz fish stock
250ml/8fl oz coconut milk
1 red chilli, finely chopped
4 kaffir lime leaves
2 tsp nam pla
juice of 1 lime
Method
1. Melt the butter and gently fry the onion, garlic and lemongrass for 2-3 minutes.
2. Stir in the sauce flour, or plain flour, and cook for 1-2 minutes.
3. Add the fish stock, coconut milk, chilli, kaffir lime leaves, nam pla and lime juice.
4. Bring to the boil, stirring constantly, then simmer very gently for 20 minutes.
5. Strain and serve.

Coconut ice cream

Friday, November 2nd, 2007

Serves 4-6

Preparation time 1-2 hours

Cooking time less than 10 mins

Ingredients
290ml/½ pint milk
85g/3oz caster sugar
290ml/½ pint double cream
1 coconut, flesh only, cut into small pieces
2 tbsp vodka
1 bunch fresh mint, finely chopped
Method
1. Heat the milk and sugar together in a medium pan over a low heat, until the sugar has dissolved.
2. Let the milk cool, before stirring in the cream, coconut pieces, vodka and chopped mint.
3. Transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions.
4. Serve once the ice cream is frozen.

Caramel brazils

Friday, November 2nd, 2007

Serves 2

Preparation time less than 30 mins

Cooking time less than 10 mins

Ingredients
150g/5¼oz caster sugar
150g/5¼oz brazil nuts
Method
1. Heat the sugar in a frying pan. When it melts and reaches a dark caramel stage, add the brazil nuts and stir to coat well.
2. Pour onto baking parchment and leave to cool.
3. Break up and serve.