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.