Tuesday, February 28, 2012

Scotch Eggs

6 large eggs

1 cup all-purpose flour

1 cup Panko breadcrumbs

1 Pound English Pork Sausage

¼ Cup Minced Onion

1Pinch Ground Mace

½ Teaspoon Fresh Thyme, Chopped fine

Vegetable oil (for frying)

Kosher salt, freshly ground pepper


1.       Place 4 eggs in a small saucepan; add cold water to cover. Bring to a boil and cook 5 minutes; remove from heat, cover, and let stand for 3 minutes. Carefully drain, then fill pan with ice water to cool eggs. Gently crack shells and carefully peel under cold running water. Place eggs in a bowl of cold water; cover and chill until cold.

2.       Place flour in a wide shallow bowl and add Panko breadcrumbs to another wide shallow bowl.

3.       Add Minced Onion, Thyme, and Mace to the English sausage, and mix well.

4.       Divide sausage into 4 equal portions. Pat out 1 portion of sausage into a thin patty over the length of your palm.  

5.       Lay one egg on top of sausage and wrap sausage around egg, sealing to completely enclose. Repeat with remaining sausage and eggs.

6.       Whisk remaining 2 eggs in a medium bowl to blend. Working gently with 1 sausage-wrapped egg at a time, dip eggs into flour, shaking off excess, then coat in egg wash. Roll in breadcrumbs to coat.

7.       Heat deep fryer to 350°F. Fry eggs, turning occasionally and maintaining oil temperature of 350°, until sausage is cooked through and breading is golden brown and crisp, 5–6 minutes. Use a slotted spoon to transfer eggs to paper towels to drain. Season lightly with salt and pepper to taste.

English Style Fish and Chips with Mushy Peas

Mushy peas:
2 tablespoons unsalted butter
8 ounces marrowfat peas, soaked, and cooked if using dried
½  teaspoon fresh mint, leaves picked and chopped
¼ teaspoon fresh lemon juice
Sea salt and freshly ground black pepper
Beer Batter:
½ teaspoon sea salt
1 teaspoon freshly ground black pepper
8 Ounces  white fish fillets, (Cod, Haddock or Grouper work great)
8 Ounces AP  flour, plus extra for dusting
• 285ml pint good cold beer
3 heaping teaspoons baking powder
Canola oil for deep-frying
2 Pounds Yukon Gold Potatoes, peeled and cut into chips (Small Wedges)
1.       To make your mushy peas, put the butter in a medium saucepan with the peas and the chopped mint. Put a lid on top and simmer for about 10 minutes.
2.       Add the lemon juice to the peas and adjust seasoning with salt and pepper.
3.       Mash the peas up in a food processor, or by hand until they are thick and perfect for dipping your fish into. Keep them covered, over warm heat while you cook your fish and chips.
4.       Pour the Canola oil into your deep fat fryer or a large frying pan and heat to 375°F.
5.       Mix the salt and pepper together and season the fish filets on both sides. Allow to rest 10 minutes as this will help to remove any excess water from the fish.
6.       To make the batter mix the flour, beer and baking powder together until nice and shiny. The texture should be thick enough to coat the fish.
7.       Dust each fish filet in seasoned flour, then dip into the batter and allow any excess to drip off.
8.       Holding one end, lower the fish filets into the oil one by one, carefully so you don't get splashed – it will depend on the size of your fryer how many fish you can do at once. Cook for 4 minutes or so, until the batter is golden and crisp.
9.       Place the fish on a baking tray and put them in the oven for 5-7 minutes at 350°F to finish cooking while you fry the chips.
10.   Parboil your potatoes in salted boiling water for about 4 or 5 minutes until softened but still retaining their shape, then drain and leave to steam until completely dry.
11.   When all the moisture has disappeared, fry the potatoes in the oil that the fish were cooked in at 350°F until golden and crisp.
12.   When the potatoes are done, drain them on a paper towel, season with salt, and serve with the fish and mushy peas.

Thursday, February 23, 2012

Sweet Potato Pie

Pie crust:
6 oz. (1-1/3 cups) unbleached all-purpose flour
1/2 tsp. granulated sugar
1/2 tsp. kosher salt
3 oz. (6 Tbs.) cold unsalted butter, cut into 1/2-inch pieces
1 oz. (2 Tbs.) cold vegetable shortening, cut into 1/2-inch pieces
3-1/2 Tbs. ice water; more as needed

2 medium-to-large sweet potatoes (12 to 14 oz. each)
1 cup half-and-half
3 large eggs
3/4 cup packed light brown sugar
2 tsp. dark rum
1-1/2 tsp. ground ginger
1-1/2 tsp. ground cinnamon
1 tsp. pure vanilla extract
1/2 tsp. kosher salt
1/4 tsp. ground cloves
Pinch ground nutmeg
Pinch freshly ground black pepper
 Crème Diplomat for serving (optional)


1.       Combine the flour, sugar, and salt in a large bowl. Add half of the butter. Using your hands, gently toss the butter to coat each piece with flour. Using a pastry blender, cut the butter into the flour until the mixture has a crumbly texture. Add the remaining butter and the shortening, gently toss, and quickly cut again until the larger pieces are about the size of peas.

2.       While tossing the mixture with your hand, sprinkle the ice water on top. Continue to toss between your fingers until moistened evenly. The dough should look shiny but hold together when gently squeezed in the palm of your hand. If not, add a little more water. Gather the dough into a ball—don’t knead it, just squeeze it into one solid mass. Press the dough into a flat disk and wrap tightly in plastic film. Refrigerate for at least 2 hours or up to 2 days.

3.       Roll out the dough to approximately 1/8-inch-thick on a lightly floured surface, 12 to 13 inches in diameter.

4.       Gently fit the dough into a 9-inch pie plate, being careful not to stretch it. Trim the edge to allow 1/2-inch overhang.

5.       Fold the dough under to create a thick edge—if some areas are uneven, use the trimmings to bulk them up. Crimp the edge.

6.       Dock the dough all over with a fork. Cover and refrigerate until firm, at least 1 hour or overnight.

7.       Position a rack in the center of the oven and heat the oven to 425°F.

8.       Line the pie shell with parchment or foil and fill with pie weights or dried beans. Bake until the edges are just beginning to turn golden, about 15 minutes.

9.       Carefully remove the parchment and weights and reduce the oven temperature to 375°F.

10.   Continue to bake the crust until the bottom of the crust looks dry and is just beginning to turn golden, 10 to 15 minutes more. Cool completely on a wire rack.

11.   Raise the oven temperature to 400°F. Pierce each potato once to allow steam to vent and bake on a rimmed baking sheet until tender, about 1 hour. Let cool.

12.   When the potatoes are cool enough to handle, peel them and cut away any dark spots. Pass the potatoes through a food mill or potato ricer; you’ll need 2 cups. (The potatoes can be prepared to this point up to a day ahead. Refrigerate and return to room temperature before continuing with the recipe.)

13.   Put the potato purée, half-and-half, eggs, sugar, rum, ginger, cinnamon, vanilla, salt, cloves, nutmeg, and pepper in a blender and blend until well combined, 1 to 2 minutes.

14.   Transfer the sweet potato mixture to a 3-quart saucepan and warm just slightly (to about 100°F) over medium-low heat, stirring constantly, about 2 minutes.

15.   Pour the filling into the baked pie shell and bake at 400°F until just set in the center, 25 to 30 minutes.

16.   Transfer to a wire rack and let cool completely. Slice and serve with a generous portion of Crème Diplomat or whipped cream.

Tuesday, February 7, 2012

Linzer Torte


2 cups all-purpose flour

2 cups ground hazelnuts

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 teaspoon ground cinnamon

1/8 teaspoon salt

1 pinch ground cloves

1 cup cold unsalted butter

2 eggs, lightly beaten

1 teaspoon grated lemon zest

1 1/2 cups raspberry preserves

Confectioners' sugar


1.       In a bowl, combine the first seven ingredients.

2.       Cut in butter, using a pastry blender or knife, until mixture resembles coarse breadcrumbs.

3.       Add eggs and lemon zest; stir until mixture forms a ball. Cut finished dough into 4 equal pieces. Cover and refrigerate for 3-4 hours or until chilled.

4.       Remove two portions of dough from refrigerator; press each into an ungreased 9-in. fluted tart pan with removable bottom. Spread 2/3 cup jam over each.

5.       Between two sheets of lightly floured parchment paper, roll one portion of remaining dough into a rectangle. Cut six 1-in.-wide strips; arrange in a lattice design over jam.

6.       Repeat with remaining dough (return dough to the refrigerator if needed).

7.       Bake at 350 degrees F for 40-45 minutes or until bubbly and crust is browned.

8.       Cool completely. Dust with confectioners' sugar if desired prior to service.