5 Simple Recipes – Day Three
Lemon & Lime Posset For those who don’t cook, or won’t cook, this has to be the simplest of any dessert I know. If you can boil cream (and don’t think you have to put it in a kettle!), this is a simple, easy to make dessert to grace any dinner table. It’s perfect for the amateur cook. What you need 560ml double cream 150g caster sugar zest and juice of 1 lemon zest and juice of 2 limes What you do In a pan, bring the cream and sugar to the boil and simmer for two minutes. Remove from the heat and stir in all the juice and zest. Allow to cool before pouring into small ramekins or wine glasses and chill for 4 or 5 hours or overnight. Serve with shortbread biscuits. Paul’s tip Experiment by adding different fruits at the bottom of the glass – bananas, peaches, strawberries and blueberries would all be delicious. I’ll share another recipe tomorrow. – Paul...5 Simple Recipes – Day Two
Mushroom Sauce This simple sauce is great with pan-fried salmon, chicken, steak, pork or most white fish. What you need 2 shallots 1 glass of sweet Vermouth 350ml whipping cream Quarter bottle of fruity or sweet white wine 300g button mushrooms 2 teaspoons chopped chervil Lemon juice Butter What you do Gently fry the chopped shallots and sliced mushrooms in a little butter. Add the white wine and Vermouth and boil rapidly until it has evaporated by about two thirds. Add the cream and bring to the boil. Simmer until the sauce is creamy – it should coat the back of a spoon when ready. Season with sea salt and lemon juice, and keep warm until needed. I’ll share another recipe tomorrow. – Paul...5 Simple Recipes – Day One
Marmite Butter Today’s simple recipe is Marmite butter, a delicious accompaniment to steak or grilled fish that’s easy to make – though you’ll either love it or hate it! What you need 1 dessert spoon of Marmite 125g butter What you do Mix the Marmite into the butter till smooth. Shape into rounds and refrigerate to cool. Put a round of Marmite butter on hot steak, grilled fish, pasta or boiled potatoes before serving, so the butter begins to melt. I’ll share another recipe tomorrow. – Paul...Tips and tricks for the Kitchen – Day Five
Poaching the perfect egg. Ask five different chefs and you’ll get five different answers. I think the golden rule is not to put salt into your water as it will break down the egg. Adding vinegar is certainly important. Then there are a number of different techniques. Personally, I like swirling the water into a whirlpool whilst it is boiling fiercely, and then dropping the egg into the centre. Cracking the egg onto cling film and twisting the cling film to make a pouch works as well and can certainly work if you want to do five or six at the same time. I suppose it’s quite strange unwrapping the film to find a perfectly formed egg – but it does work. But one thing’s for sure, you will never get a perfectly formed egg without it being fresh – that’s the most important part. Here’s the complete menu for the wine event and Fiona’s matching wines: Canapés Radish with sour cream & savoury soil, Rice Krispie fish finger sandwiches, whipped goats cheese eclairs *** Burrata, beetroot, horseradish & rapeseed oil Orballo Albarino, Rias Baixas, Spain *** Scallops ‘just cooked’, lime & caviar Turckheim Riesling Vieilles Vignes Alsace *** Flat iron steak, nettle risotto, beef reduction 1489 Chianti Riserva Baroncini *** Blacksticks Blue, dolcelatte, roquefort Maury Chateau St. Roch Agly Valley 2009 *** Apple & blackberry charlotte, Normandy cream Somerset Pomona If you want further tips on wine pairing, I would suggest you join us on June 5th and ask more of one of the UK’s finest...10% Student Discount
Students can now enjoy The Olive Press Preston's authentic range of Italian pizzas, pasta and grills for 10% off their usual price. Just book in advance and bring a valid NUS card when you visit us. Terms & conditions apply. See link below for details.