really useful random recipes

truffle honey dressing 300ml honey 200ml white balsamic vinegar 200ml extra virgin olive oil 300ml olive oil truffle oil to taste mix it all together with fork or small whisk. add salt to taste. saffron aioli 1g saffron threads 30ml water 100ml chardonnay vinegar 5 garlic cloves 8 egg yolks 2 tbsp dijon mustard 500ml extra virgin olive oil 1 litre olive oil half a lemon, juiced 1. bring saffron, garlic, water and vinegar to the boil in a small pot. reduce heat to low and allow to infuse for 1 hour, then leave to cool. 2. combine eggs, mustard and saffron mixture in a food processor. 3. pour in the oils slowly and continue whizzing. and lemon juice to taste. 4. season with good salt and white pepper. gravlax sauce 500g whole egg mayonnaise 30ml white wine vinegar 70ml sugar syrup 65g dill finely chop dill and whisk all ingredients to combine. marinade your salmon. beurre blanc 1 litre fish stock 100g shallots, finely sliced 5 limes, juiced 500ml white wine 2 bay leaves 6 peppercorns 500g butter, diced 1. bring all ingredients [except butter] to the boil in a medium saucepan. 2. reduce over medium heat to 200 ml then strain through a fine mesh. 3. return pan to stove - gradually add butter over low heat, whisking continuously until completely emulsified. 4. season to taste. lemon buttermilk pancakes 56g flour 4g baking powder 20g castor sugar 2g salt 95g buttermilk 1 egg, separated 15g lemon juice 4g lemon zest, fine 2g vanilla extract 15g unsalted butter, melted 1. sift flour, baking powder, sugar and salt into a bowl. aet aside. 2. whisk buttermilk, egg yolk, lemon juice, zest, vanilla and butter in a bowl. combine flour and buttermilk mix being careful not to over-mix. 3. beat egg white to soft peaks and gently fold into batter. 4. coat pan with thin spray of vegetable oil and cook batter over medium heat. 5. flip away etc etc until cooked. chocolate glaze 22.5g unsweetened cocoa 45g castor sugar 100g water 150g good quality dark chocolate 100g milk 15g unsalted butter 1. combine cocoa, sugar and water in a small pot. simmer for 4 minutes, stirring continuously with a spatula. 2. add the chocolate and milk, stirring until melted. remove from heat. 3. add the butter and gently whisk until emulsified. flaky pastry 455g all-purpose flour 300g unsalted butter 2 heaped tablespoons icing sugar 5g salt 150ml water, chilled 1. sift together the flour, sugar, salt and spread onto the work bench in a rectangular fashion. 2. chop or grate butter and spread over the top. 3. cut with pastry knife until lumpy. 4. make a well in the centre and slowly add the chilled water. 5. mix gently with a fork from the centre outwards until it becomes a shaggy mass. 6. roll and turn 3 or 4 times. 7. wrap tightly and refrigerate for 2 hours. 8. roll to fit tart shells and freeze until firm. 9. it's now ready to use or can be kept in the freezer for up to 2 months if wrapped very well.