Tickets selling fast…..


Menu for our October supper club.

Tickets are selling fast for our next supper club coming this October to Nottingham.

Be sure to join us for this fantastic 6 course tasting event in a fantastic setting in the heart of Nottingham's famous lace market.

Menu is attached above, for more information and details of how to book please visit –

http://www.debbiebryan.co.uk/events/friday-6th-october-after-hours/

For more information about what we do and who we are please visit –

http://www.craigfloatechef.com

Tasty new dish

065 - Craig Floate Food Photography by Mark Pugh www.markpugh.com - 3.JPGI was thinking of a refreshing dessert the other day for a new client booking I received, and didn’t want anything too heavy at the end of the 4 course meal so decided on a nice tasty lemon posset with meringue.

 

Such a simple dessert to make with just 3 ingredients!

Cream 600ml

Sugar 200g

Lemon zest x3 plus – 75ml juice

Oh and egg whites for the meringue, but what could more simple! A nice dessert you can once again make in advance and keep in the fridge until service time, giving you more time to entertain your guests.

Gently bring to the boil the cream with the sugar and lemon zest and juice and let the lemon flavour infuse into the cream for 4-5 minutes.

Remove from the heat and transfer into glasses or Kilner jars. Transfer to the fridge and chill for around 4-5 hours.

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For the meringue shards that have become quite popular on restaurant desserts recently. Whisk 2 egg whites with 50g sugar until stiff peaks are formed.

Spread a thin layer onto a baking sheet lined with parchment paper and dry out in the oven at the lowest possible setting it has around 50-70c for around 5-6 hours or overnight if possible.

Remove from oven, allow to cool and then snap into shards and place around the dessert. Garnish with a fresh raspberry and some crumbled honeycomb.

An amazing, tangy, tasty, simple dessert that even your granny could make!!!

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Thermomix – Spiced red lentil soup

red_lentil_soup1Spiced Red Lentil Soup


The fragrant but subtle tones of the spices and herbs make this soup incredibly moreish. I love the natural vibrant orange red colour which is bright enough to make a dull winters day just a whole lot better. The magical ingredient that I have used in this recipe is the homemade tandoori paste. It’s very special to me, it’s incredibly versatile and has jazzed up many of my dishes in the past.

This Tandoori Paste recipe is über cool, natural and versatile. I normally make a large batch of the paste and freeze it in ice cube trays, once frozen pop the cubes out in to a freezer bag and use them as required. This way the fresh spices and herbs remain super pungent and you always have a magical natural ingredient to hand. This recipe is strong and you require only a small amount to give extra flavour and depth to your cooking. When you wish to use the paste defrost the frozen cubes and either mix the Tandoori paste with equal quantities of natural yoghurt to home made tandoori paste and use it as a marinade for fish or meat. The use and versatility is endless, stir a couple of cubes in to a home made curry or soup for extra depth of flavour or mix a bit in to couscous for an exciting and tasty salad.

A dash of coconut milk tones the sharpness of the chillies to the right level of spiciness. The red lentil is a perfect and delicious thickener. The creamy texture of the cooked lentils adds to the rich and silky texture of the soup.

Home Made Tandoori Paste
80g fresh coriander
100g fresh ginger, peeled
2 lemons, zest grated and juiced
50g cumin seeds
50g mild paprika
4 fresh large red chillies, de-seeded
5 cloves of garlic, peeled
250g tomato puree
2tsp salt
1tsp freshly cracked black pepper

Wash the coriander, peel the ginger and garlic. Gently toast the cumin seeds in a hot pan, cool the toased cumin seeds before using.

Place all the ingredients in a food processor and blend until a smooth paste.

If you are not using the paste immediately spoon the paste in a clean ice cube tray and freeze. Once frozen remove the ice cubes and place them in a freezer bag until needed.

As this paste is a strong concentrate you do not need a lot of it. If you want to marinade chicken, meat or fish mix equal quantities of the paste with natural yoghurt, mix well and spread submerge the protein in the marinade, leave for a minimum of 6 hours before use. I normally let the protein marinade over night to ensure penetration.

Makes a large quantity more than required for the soup, freeze the rest.
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Spiced Red Lentil Soup
80g home made tandoori paste
50g tomato puree
50g sunflower oil
400g tinned diced tomatoes
250g coconut milk
150g dried red lentils
200g carrots, peeled and 10mm diced
200g celery, 10mm diced
200g banana shallots 10mm diced
1 large red chilli de-seeded and sliced
salt and pepper
600ml vegetable or white chicken stock

Heat a large saucepan with the oil to a medium temperature.

Sauté the diced carrots, shallots and celery with a little bit of seasoning. Always remember to season, especially soups,a bit at a time, as during the cooking and reduction processes the flavours becomes stronger and it’s easy to over season. Cook until the vegetables become transparent but not coloured.

Add the sliced red chilli, tandoori paste and tomato puree, cook for 3 minutes, add the dried red lentils and stir.

Add the tinned diced tomatoes and the stock, bring the soup to the boil, turn the heat to low and cover the pan with a lid.

Simmer the soup for 40 minutes over low heat.

Add the coconut milk, turn the heat to high, bring the soup back to the boil and cook for 10 minutes.

Use a ladle and scoop a third of the hot soup in to a food processor or a thermomix and puree until smooth, add this back to the soup and stir. By blending only a third of the soup, this will ensure that your soup has a silky thick and creamy texture with some whole bits of carrots and lentils.

Serve the soup garnished with extra virgin olive oil, cooked red lentils mixed with sliced spring onions and fresh basil.

Serve 6

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Thermomix – Cranachan with toasted oat wafers

Raspberries
I served them in these small glasses,however it’s the perfect dish to make in small kilner jars and to take along on a picnic. I would suggest however you bake a few shortbread instead of these fragile toasted oat wafers.

Toasted Oat Wafers
15g rolled oats
70g fondant
50g glucose

Preheat the oven to 200 °C and spread the oats on a baking tray. Toast the oats in the preheated oven, keep an eye on it as it does burn easily, stir the oats once or twice to evenly toast , leave the oats to cool.

Place a silpat on a large baking tray before boiling the sugar.

Weigh the glucose and fondant into a medium non-stick saucepan, melt over a moderate heat, once melted increase the heat and boil till the sugar reaches 160°C.
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Pour the boiling hot sugar onto the silpat and leave to cool at room temperature.

Once the sugar is cooled completely break it up using a rolling pin and then powder the sugar and toasted oats using a very powerful blender such as a Thermomix.

Reduce the oven heat to 160°C and turn the fan setting off.

Line a baking tray with parchment paper, use a cookie cutter and sprinkle the sugar powder evenly onto the parchment paper in the desired shapes, I used a 5cm diameter ring cutter.

Bake in the pre-heated oven for approximately 10 minutes, until the sugar dissolves and forms a clear crisp disk.

Let the wafers cool completely, they will be super fragile.

Cranachan
20g rolled oats
100ml double cream
100ml crème fraîche
20g icing sugar
50g Scottish heather honey
1tbs Scottish Whisky, or to taste
2 punnets of raspberries

Preheat the oven to 200 °C and spread the oats on a baking tray. Toast the oats in the preheated oven, keep an eye on it as it does burn easily, stir the oats once or twice to toast evenly, leave the oats to cool completely.

Select four serving glasses for serving, set aside on a tray.

Select the best raspberries, about half the amount, set them aside.

Lightly crush the remaining raspberries with a fork, do not mash too much.

Soft whip the double cream, whisky and the icing sugar, fold the crème fraîche and the crushed raspberries into the soft whipped cream mixture.

Spoon half of the cream mixture in to the selected glasses, arrange a few raspberries, scatter a sprinkle of toasted oats and top with a little honey, repeat the process and finish each glass with the remaining raspberries, scatter the toasted oats and serve with a toasted oat wafer.

Serves 4

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Thermomix – Salted peanut brittle biscuits

Salted-Peanut-Crisps
Salted Peanut Brittle Biscuits

200g plain flour
1/2 tsp bicarbonate of soda
100g salted roasted peanuts
1/2 vanilla pod, seeds removed
450g dark muscovado sugar
250g unsalted butter, room temperature
250g peanut butter, smooth
1 medium free range egg

In a food processor or thermomix grind the flour, sugar, bicarbonate of soda, peanuts and the vanilla seeds till it represents coarse breadcrumbs.
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Add the butter, egg and peanut butter and blend until the mixture becomes a paste.
Peanutcookies2

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Turn the biscuit dough out onto a lightly floured work surface and push it all together, do not knead the the dough. Divide the mixture in two and roll each into a sausage about 5cm in diameter and wrap it tightly in clingfilm and refrigerate over night. It’s very important that the mixture rests well, if not the biscuits will bake unevenly, spread a lot with the potential for the edges to burn. I made the mistake once as I was in a rush and so the next time I allowed the proper resting time and made the most delicious and beautiful biscuits.

Preheat the oven to 170°C and line two baking trays with either parchment paper of silpats.
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Remove the clingfilm from the well rested biscuit dough sausages and slice them into 1/2 cm thick slices, place these on the baking trays, leave plenty of room for them to spread. Bake the biscuits for 12 – 14 minutes. Once baked let them rest on the baking tray for 2 minutes before transferring them to a cooling rack to cool completely. Repeat the process and bake the rest of the biscuits.

Makes 40 biscuits

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Thermomix – Chocolate espresso brownies

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Chocolate espresso brownies –

Preheat oven to 180C.

1. Roughly chop chocolate and weigh into Thermomix bowl, with coconut oil:

– 160g dark, dairy free, sugar free chocolate, chopped (I use 65% Valrhona, or Green & Black’s 70% cocoa chocolate, or Rapadura sweetened chocolate)

– 60g coconut oil

2. Cook chocolate and oil for 3 minutes at 50C, speed 2.

3. Add remaining ingredients, and mix for 5 seconds on speed 5. Scrape down sides of bowl and re-mix if needed.

– 1 1/2 tsps ground espresso beans (organic de-caffeinated preferred)

– 4 eggs

– 40g coconut flour

– 80g coconut sugar or Rapadura

– 1/4 tsp green stevia powder, or 20 drops liquid stevia

– 1 tsp vanilla bean paste or vanilla extract

– 1/4 tsp fine Himalayan or Celtic sea salt

4. Pour mixture into a square baking dish greased with coconut oil, and bake at 180C for about 25 minutes, or just until a knife inserted in the centre comes out clean. Don’t overcook.

5. When brownies are cooked, take them out of the oven and bang the dish down on the counter a few times, to make them denser and less ‘fluffy’. Allow to cool (if you can wait!) and serve with vanilla cashew cream or vanilla honey coconut cream (without the lemon juice).

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Wild plum and hazlenut crumble, Thermomix custard

Wild-Plum-Crumble-Vanilla-Custard

The crumble topping is an old favourite of mine, it’s almost flapjack-like, as I make the crumble mixture, bake it first and then place it on top of the fruits and bake it for a second time. I dislike a soggy crumble, hence I find that the twice-baked crumbles deliver not only a fantastic baked-cum-roasted taste, they deliver on texture too.

I use a cherry stoner to remove the stones from the small wild plums and it works a treat.
Wild-Plums

For the oat and hazelnut crumble
150g plain flour
150g soft dark brown sugar
a pinch of table salt
1 teaspoon ground cinnamon
150g unsalted butter, diced
150g jumbo or porridge oats
80g hazelnuts, chopped

For the wild plum filling
800g wild plums (use one type or a selection, such as bullaces, damsons, mirabelles, greengages), stones removed, then plums left whole if small, otherwise cut in half
200g soft dark brown sugar
1 teaspoon ground cinnamon
100g ground almonds
100g fresh breadcrumbs

For the vanilla custard
300ml full-fat milk
150ml single cream
1 vanilla pod, split in half lengthways and seeds scraped out
8 egg yolks
60g caster sugar

First, prepare the oat and hazelnut crumble. Preheat the oven to 180°C/Gas Mark 4 and line a baking tray with non-stick baking paper. Place the flour, brown sugar, salt, cinnamon and butter in a mixing bowl, then use your fingertips to rub the butter into the flour mixture until the mixture resembles coarse breadcrumbs. Stir in the oats and chopped hazelnuts, then transfer the crumble mixture to the prepared baking tray and spread it out evenly. Bake in the oven for about 20 minutes or until light golden and semi-crisp, stirring it once during cooking.

Remove from the oven and leave the mixture to cool on the baking tray for about 1 hour. Bits of the crumble will have stuck together, almost like flapjacks, so break these up into crumb-size pieces using your fingers. Once cold, the crumble mixture can be transferred to an airtight container and kept in the fridge for up to 1 week (it will lose a little of its crispness during storage, but once it is baked for the second time, it will crisp up again and be perfect).

For the wild plum filling, preheat the oven to 180°C/Gas Mark 4. Place all the ingredients for the filling in a large mixing bowl and mix them together using your hands. Select your ovenproof serving dish or dishes – use either one large oven-to-table dish or 6 individual dishes (I often use cast iron skillets to make individual crumbles, each skillet measures about 12cm diameter by 3.5cm high). Spoon the fruit mixture into the dish or dishes and then bake in the oven for 15 minutes or until the mixture has thickened and the fruit has collapsed.

Remove from the oven. Cover the fruit mixture with the crumble mixture crumbs, then return to the oven and bake for a further 10–12 minutes or until the crumble topping has crisped up and turned golden brown.

While the crumble is baking, make the custard. I usually use my Thermomix for making custard, but from time to time, I also revert back to the conventional method. Either way works perfectly (see Cook’s Tip for the Thermomix method). Rinse a medium saucepan with cold water, then put the milk, cream and vanilla seeds in the pan and cook gently over a low heat until the milk starts to boil.

While the milk mixture is heating, lightly whisk the egg yolks and caster sugar together in a heatproof bowl. Add a ladleful of the hot milk to the egg mixture and whisk in, then pour the egg mixture into the remaining hot milk in the pan, stirring. Cook over a low heat, stirring continuously, for 7–8 minutes or until the mixture cooks and thickens enough to coat the back of the wooden spoon. Do not allow to boil or the custard may curdle. Remove from the heat and pour the custard into a serving jug. Serve warm with the hot baked crumble.

Serves 6

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Cook’s Tip

To make the egg custard using the Thermomix method, place all the ingredients for the custard in the Thermomix jug. Blend for 30 seconds on speed 8, then insert the butterfly whisk and set the timer for 12 minutes at 80°C on speed 4. Check if the custard is cooked, looking for the characteristics as described in the main recipe above; if it’s not quite cooked enough, cook for a further 3 minutes at 80°C on speed 4. Pour the custard into a serving jug and serve with the hot baked crumble.