Fortnum & Mason: Christmas & Other Winter Feasts. Tom Bowles Parker
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Название: Fortnum & Mason: Christmas & Other Winter Feasts

Автор: Tom Bowles Parker

Издательство: HarperCollins

Жанр: Кулинария

Серия:

isbn: 9780008305024

isbn:

СКАЧАТЬ the potatoes from the oven, top with strips of smoked salmon and sprinkle over a little dill. (See photo.)

      This takes the humble baked spud on a far-flung journey to exotic, spice-scented tropical shores. Serve with a punchy chutney and, for those of a more carnivorous bent, fat slices of York ham.

      SERVES 4

      · 4 Maris Piper potatoes (about 150g each)

      · 2 tablespoons coconut oil

      · 2 shallots, chopped

      · a small thumb of fresh ginger, diced

      · 2 garlic cloves, chopped

      · ½ teaspoon ground turmeric

      · ¼ teaspoon ground cumin

      · ½ teaspoon mild curry powder

      · 1 star anise

      · ¼ of a pumpkin, diced (about 200g)

      · 400g tin of coconut milk

      · parsley, chopped, to serve

      Wash the potatoes and rub a little sea salt over the skin while they are still damp. Prick each one with a fork a few times and place in an oven heated to 200°C/Gas Mark 6. Bake for about an hour, until tender when pierced with a knife.

      While the potatoes are baking, heat the oil in a large saucepan over a medium-low heat and cook the shallots, ginger and garlic until soft, fragrant and translucent but without letting them take on any colour. Add the spices and diced pumpkin to the pan and add a pinch each of salt and pepper. Cook for 2–3 minutes, until the spices have released their fragrance. Add the coconut milk and cook for 15 minutes, or until the pumpkin is soft to the point of a knife.

      Slice the top off each potato and, holding it in an oven-gloved hand, carefully scoop out the flesh into a bowl, placing the skins on a roasting tray. Mash the potato with a fork, then add to the curry pan.

      Taste and adjust the seasoning, then remove the star anise. Fill the potato skins with the curry mixture and put them back into the oven for 10 minutes at the same temperature, until the skins are crispy. Sprinkle with chopped parsley to serve. (See photo.)

      Forget the Papist politics. This is a serious brownie, covered with honeycomb and rich chocolate ganache. An explosive combination. Guy Fawkes would be proud.

      & try these with a glass of Tokaji or a cup of Fortnum’s Assam tea

      MAKES 18

      · 250g dark chocolate (70% cocoa solids)

      · 100g plain flour

      · 35g cocoa powder

      · 3 large eggs

      · 340g caster sugar

      · 190g butter

      FOR THE TOPPING

      · 120g dark chocolate (55% cocoa solids), chopped

      · 85ml double cream

      · 50g honeycomb

      Chop 50g of the chocolate into pea-size pieces and set aside. Chop the rest a little smaller and set that aside too. Sift the flour and cocoa powder into a bowl and set aside.

      Put the eggs and sugar into a large bowl and beat with an electric mixer until pale and very thick. Melt the butter in a saucepan. When bubbles appear around the edge, remove the pan from the heat and stir in the 200g of chopped chocolate until melted. Fold this mixture into the eggs and sugar with a large metal spoon. Fold in the flour and cocoa powder in three additions, then finally fold in the remaining chopped chocolate.

      Pour the mixture into a baking tin, roughly 23cm x 30cm, lined with baking parchment, and spread it out evenly. Place in an oven heated to 160°C/Gas Mark 3 for 15–20 minutes, until the edges are slightly risen but the mixture is still slightly soft in the centre (a skewer inserted in the middle should come out with a little mixture attached to it, but it shouldn’t be liquid). Remove from the oven and leave to cool.

      For the topping, put the chopped chocolate into a bowl. Bring the cream to a simmer in a pan, then pour it over the chocolate and leave for a few seconds. Stir gently until smooth. If your honeycomb is in large pieces, put it into a plastic bag and bash gently with a rolling pin until you have small chunks. Spread the chocolate ganache over the brownie, then sprinkle on the honeycomb.

      When the chocolate has set, cut the brownie into 18 squares or rectangles.

      The Bramley apple has a wonderful sharpness, which cuts a dashing swathe through all that caramel. These can be made in advance: simply prepare and fill the pancakes, then reheat in a moderate oven in a baking tin covered with foil.

      & delicious with a glass of Fortnum’s aged brandy de Jerez, or a cup of finest Darjeeling tea

      MAKES 8 PANCAKES, SERVING 4–8,

      depending on appetite

      · 4 Bramley apples, peeled, cored and cut into slices about 5mm thick

      · 50g caster sugar

      · 40g butter

      · crème fraîche or whipped cream, to serve

      FOR THE PANCAKES

      · 100g plain flour

      · 20g caster sugar

      · a pinch of salt

      · 2 large eggs

      · 250ml milk

      · СКАЧАТЬ