recipes celebrating the joy of food

Recipes

 
Light Apple Mousse 
For 12
8 egg yolks
8oz/226g castor sugar
1 pt/.57ltr whipping cream
15 green apples
3 leaves of gelatine
2 drops of apple essence
 
Method:
 
1. Go and pick the greenest, juiciest apples (we get ours from our orchard in season)
 
2. Place the egg yolks and sugar into a metal bowl, place the bowl over a saucepan of hot water and whisk the egg mixture until it has reached 78 C
 
3. Place the gelatine into a small amount of water and allow to soak until it becomes soft.  Once soft melt it with the water and place into the egg mixture.
 
4. Semi whip the cream until it forms soft peaks.
 
5. Peel the green apples and place into a food blender with a little water.  Blend for about 30 seconds or until the apple has blended down.  Pass through a fine sieve then add to the egg mixture.
 
6. Place the 2 mixtures into the fridge and allow to cool.
 
7. Once cooled fold the cream mixture into the apple mixture place into a mould and serve with light vanilla ice cream or apple compote.
Lobster Thermidor  From The Pier at Harwich
 
For 4
4 x 1-1.25lb/approx. .5kilo lobsters
For the Mornay sauce:
4oz/113g butter
4oz/113g plain flour
2 pts/1.14ltrs milk
8oz/226g grated gruyere cheese (or cheddar)
Salt, milled pepper, dash of Tabasco
Added Thermidor ingredients:
2 tsps. English mustard
¼pt/150ml double cream
4 tots cognac
Dash of dry white wine
To finish:
2oz/56g grated parmesan
 
Method
1.      Plunge lobsters into boiling water, cover and simmer for 10 minutes from re-boil
2.      When cooked, remove from water and allow to cool
3.      Make Mornay sauce and add mustard, cream, cognac and white wine
4.      Dress lobsters and reserve body shells
5.      Cube lobster meat and reserve
6.      Place lobster shells on plates
7.      Fold lobster meat into hot Thermidor sauce and allow 3-4 minutes to ‘warm’
8.      Carefully spoon sauce and lobster into shells, sprinkle with parmesan cheese and gratinate under a hot grill until golden brown
9.      Serve immediately
 
Spelt Loaf from The Merchant Farmer
Quantities:
This is for a small loaf – I normally make double this quantity as the bread keeps well.
 
6oz Spelt flour
2oz Rye flour
generous 2 rounded teaspoons baking powder
Soya milk
Olive oil
 
Method
Mix the 2 flours and baking powder together well If you like caraway seeds add a sprinkling now.
Use enough soya milk to make a soft dough
Grease a pyrex or similar oven dish well, including the sides, with olive oil
Spoon dough into the dish, gently smooth the top with your hands that you’ve rubbed with olive oil
Bake in a preheated moderate to hot oven for around 30 minutes -   it doesn’t go very brown so test with a thin knife into the thickest part, it’s done when the knife comes out clean.
Take out of the oven, cover with a dry tea towel and leave for ten minutes then loosen edges and remove from dish – enjoy!