Archive for the ‘Fruit’ Category

Mango Pudding

Tuesday, November 6th, 2007

Mango pudding is a popular dim sum dessert. Stephen Wong writes: “This simple dessert captures the glorious flavor of mango like no other. Its texture is silky rich, and its flavor, simply wonderful. Fresh cream is called for in the original recipe, but evaporated milk gives it the same richness without the fat.”

INGREDIENTS:

  • 2 envelopes (1 tablespoon) unflavored gelatin
  • 3/4 cup (175 mL) sugar
  • 1 cup (250 mL) hot water
  • 3 cups (750 mL) pureed fresh mangoes
  • 1 cup (250 mL) 2 percent evaporated milk
  • 8 ice cubes
  • lime wedges, optional
  • fresh mango slices for garnish, optional

PREPARATION:

Add gelatin and sugar to hot water and mix until dissolved and smooth.
In large bowl, mix mango puree, evaporated milk and ice cubes. Pour gelatin mixture into mango mixture and stir until ice cubes are melted.
  Pour mixture into jelly mould and chill until set, at least 3 hours.  To serve, dip jelly mould briefly in hot water then turn pudding out onto platter. Squeeze on some lime juice, garnish with mango slices if desired and serve. (Best eaten within a day). Serves 8.

Lemon meringue pie

Wednesday, October 10th, 2007

Serves 6 or 12

Preparation time 1-2 hours

Cooking time 1 to 2 hours

Ingredients
For a 23cm/9in pie:
For the pastry:
175g/6oz plain flour
15g/½oz icing sugar
75g/3oz butter
1 egg, yolk only
1 tbsp water
For the filling:
2 large lemons
40g/1½oz cornflour
300ml/10fl oz water
2 egg, yolks only
75g/3oz caster sugar
For the meringue:
3 egg, whites only
120g/4½oz caster sugar

For a 28cm/11in pie:
For the pastry:
225g/8oz plain flour
25g/1oz icing sugar
100g/4oz butter
1 egg, yolk only
about 2 tbsp water
For the filling:
4 large lemons
75g/3oz cornflour
570ml/1 pint water
4 egg, yolks only
175g/6oz caster sugar
For the meringue:
5 egg, whites only
225g/8oz caster sugar
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. To make the pastry, measure the flour and sugar into a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Add the egg yolk and water and work to a firm dough – this may, of course, be done in a processor. Wrap in cling film and leave to rest in the fridge for about 30 minutes.
3. On a lightly floured work surface, roll out the pastry and use to line a 23cm/9in or 28cm/11in loose-bottomed, fluted flan tin. Prick the pastry lightly all over with a fork, line with greaseproof paper, fill with baking beans and bake blind in the preheated oven for about 20 minutes or until the pastry is pale golden and dried out, removing the paper and beans for the last 5 minutes.
4. Lower the oven heat to 150C/300F/Gas 2.
5. To make the filling measure 10fl oz/275ml cold water into a jug, and spoon the cornflour and sugar into a bowl. Add enough of the water to mix the cornflour to a smooth paste.
6. Pour the rest of the water, and the lemon zest into a small pan. Let this come to the boil then slowly pour it onto the cornflour, carefullly mixing it until you have a smooth paste.
7. Return the mixture to the saucepan and bring back to the boil, still mixing.
8. Simmer very gently for about one minute, stirring all the time to prevent it from catching. Then remove the pan from the heat and beat in the egg yolks, lemon juice and, finally, the sugar.
9. Pour the lemon mixture into the pastry shell and spread it out evenly.
10. For the meringue, whisk the egg whites in a large bowl with an electric whisk until they form stiff peaks. Whisk in the caster sugar, a spoonful at a time, whisking well and at a high speed between each addition. Spoon the meringue over the top of the lemon filling, spreading it out evenly and swirling it into peaks. Make sure there are no gaps.
11. Bake at the lower oven temperature for about 45 minutes for the 23cm/9in pie and about 1 hour for the 28cm/11in pie of until the meringue is crisp and pale beige on the outside and soft and marshmallowy underneath. 12. Serve warm or cold.

Apple and basil bruschetta

Wednesday, October 10th, 2007

Serves 1

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
1 tbsp butter
1 shallot, diced
1 apple, peeled and sliced
splash balsamic vinegar
1 slice bread, toasted
handful basil leaves
Method
1. In a large frying pan, melt the butter and fry the shallot and apple.
2. Add the balsamic vinegar and reduce for 1-2 minutes.
3. Stir through the basil and serve on the bread.

Emphasis on strawberry

Wednesday, October 10th, 2007

Serves 4

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
For the Orange Curd:
125g/4½oz unsalted butter
3 medium oranges, juice and zest
4 medium eggs
125g/4½oz caster sugar

For the Spring Rolls:
1 punnet strawberries (about 500g/1lb)
8 spring roll sheets
1 egg white
2g/½ tsp corn flour or arrowroot

For the Dipping Sauce:
1 punnet fresh strawberries (about 500g/1lb)
100g/3¾oz caster sugar
50ml/2fl oz grand marnier
50ml/2fl oz water
Method
1. For the orange curd: boil the butter, orange juice and zest together. Meanwhile whisk the eggs and sugar together, then pour into the boiling liquid. Simmer the mixture until it thickens, stirring continuously making sure the mix does not boil. Leave to chill.
2. For the spring rolls: finely dice the strawberries and mix with 25g/1½tbsp of orange curd. Mix the corn flour or arrowroot into the egg white.
3. Take one spring roll sheet and turn it so that one corner is facing you. Take 75g/3 tbsp of the strawberry mix and spoon into the centre. Fold in the left and right hand corners to the width of 7.5cm/3in. Brush the top of the egg roll with the egg white mixture and roll up tightly. Repeat with the remaining spring roll sheets. Deep fry when required.
4. For the dipping sauce: top and quarter the strawberries and place in a pan with all the remaining ingredients.
5. Simmer the strawberries until they are soft, then purée the mixture in a blender.
6. Serve the sauce in a fondue set with the spring rolls arranged neatly around.

Hot orange and roquefort pudding with creme anglaise

Wednesday, October 10th, 2007

Serves 2

Preparation time less than 30 mins

Cooking time less than 10 mins

Ingredients
For the pudding
1 orange, sliced across the segments
roquefort, for crumbling
55g/2oz butter
55g/2oz sugar
55g/2oz self-raising flour
1 egg
For the crème anglaise
150ml/¼ pint milk
1 vanilla pod
1 egg
2 tbsp sugar
2 tsp cornflour
Method
1. To make the pudding, place an orange slice each into two buttered ramekins.
2. Crumble the roquefort over each orange slice.
3. Blend the butter, sugar, flour and egg in a food processor until well combined.
4. Spoon the cake mixture into each ramekin.
5. Lightly seal the ramekins with cling film and microwave on high for 4-5 minutes, until the cakes are set.
6. To make the crème anglaise, slice the vanilla pod and scrape the seeds into the milk.
7. Gently scald the milk over medium heat.
8. Beat the egg with the sugar and cornflour in a large mixing bowl.
9. Stir in the warm milk, whisking continuously to prevent the egg from curdling/cooking.
10. Strain and return the mixture to the saucepan and cook over medium heat. Remove ring.
11. Stir continuously until the custard has thickened.
12. Serve warm with the warm pudding.

Pear chutney

Wednesday, October 10th, 2007

Serves 2

Preparation time less than 30 mins

Cooking time less than 10 mins

Ingredients
2 tbsp olive oil
½ red onion, peeled and finely chopped
1 tsp tomato purée
½ pear, grated
1 garlic clove, peeled and crushed
2 tbsp caster sugar
2 tsp white wine vinegar
pinch of salt
 

Method
1. Heat the oil in a pan and sauté the onion for a few minutes to soften.
2. Stir in the tomato purée, grated pear, garlic, sugar, vinegar and salt.
3. Heat over a medium heat for 8-10 minutes, to reduce.
4. Remove from the heat and spoon the chutney into a serving dish to serve.

Sauteed cherries with biscotti cantucci

Wednesday, October 10th, 2007

Serves 4

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
500g/1lb 2oz sweet fresh cherries
4 egg yolks
40g/1½oz sugar
1 tbsp muscovado sugar
200ml/7fl oz Moscato wine
1 tbsp butter
a few amaretti biscuits
 

Method
1. Take the cherries and de-stone them.
2. In a pan add both the sugars and lightly start to caramel by adding 3 tbsp water. Add the cherries and cook until they start to bleed.
3. De-glaze with 40ml/1½fl oz Moscato and remove from the heat.
4. Over a bain-marie of hot water whisk together the other ingredients until the sabayon is thick and holds its own.
5. Remove from heat. Place the cherries in a tall glass and pour the zabaglione over the cherries.
5. Finish with a sprinkle of amaretti biscuits.

Satsuma and pear sabayon

Wednesday, October 10th, 2007

Serves 1

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
½ pear, cored
1 tbsp honey
2 satsumas, peeled and segmented
2 tbsp white wine
For the sabayon
1 egg yolk
2 tbsp white wine
2 tbsp caster sugar
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Place the pear on a non-stick baking tray and roast in the oven for 8-10 minutes, or until softened.
3. Place the honey, satsuma and white wine into a bowl.
4. To make the sabayon, whisk the egg yolk, wine and sugar vigorously in a bowl, set over a pan of simmering water until thickened.
5. To serve, place the roasted pear on a serving plate and spoon the honey satsumas over.
6. Pour over the sabayon to finish.

Pickled pears or peaches

Wednesday, October 10th, 2007

Serves 4-6

Preparation time overnight

Cooking time less than 10 mins

Ingredients
6 pears or peaches (if using pears: peel core and cut into quarter lengthways, for peaches: pour over boiling water and skin before cutting in half)
275ml/½ pint white (cider) vinegar
225g/8oz sugar
1 lemon, pared rind only
1 small stick of cinnamon
6 cloves
4 small pieces root ginger
Method
1. Keep prepared fruit in bowl of water with a squeeze of lemon juice to prevent discolouration.
2. Put spices, vinegar and sugar into a pan, bring to the boil and simmer. Add fruit and cook gently for 2-5 minutes until fruit is just tender.
3. Remove fruit carefully and put into warm jars. Bring syrupy vinegar to the boil and pour over fruit making sure the fruit is covered. Put on a screw top lid, label and store in a cool dark place. Best kept for at least a week and will keep for up to 6 months, improving flavour all the time.

Marmalade

Wednesday, October 10th, 2007

Makes 900g/2-3lbs

Preparation time 30 mins to 1 hour

Cooking time over 2 hours

Ingredients
12 Seville oranges
water (see below for amount)
granulated sugar (see below for amount)

 

Method
1. Cut and squeeze out juice from oranges. Remove pips and put into a separate jug, cover with 570ml/1 pint of cold water, and leave to one side.
2. Shred and weigh oranges. Put 570ml/1 pint water to every 450g/1lb oranges including the pip water into a large pan with the oranges and leave overnight.
3. Sieve pips and put into a muslin bag tied securely. Add to oranges, bring to the boil and simmer for 2-3 hours until rind is soft. Leave overnight to cool.
4. Measure pulp and water. For every 570ml/1 pint add 450g/1lb granulated sugar. Bring to the boil, stirring to prevent sugar burning. Simmer for 1 hour. Test for consistency: take a little out, put on a plate, if it wrinkles when you push your finger across it, you have a set. Leave to stand for ½ to ¾ hour, then stir, this distributes the peel evenly in the jar.
5. Pot into sterilised jars, seal and label.
6. Store in a cool dark place.