1 Shot of tequila
6 Dashes Worcestershire sauce
4 Dashes Tobasco sauce
1tsp Grated horseradish root (creamed horseradish is fine if you don't
have any)
A pinch of ground black pepper
A pinch of celery salt
A small pinch of cayenne pepper
A good squeeze of lime juice
200ml Tomato juice
Ice cubes
Celery sticks, to serve
Pop 3 ice cubes into the bottom of cocktail shaker, then add the
remaining ingredients. Shake well, pour into an appropriate receptacle
and serve with a celery stick.
Thursday 30 December 2010
Bloody Maria
Monday 20 December 2010
Boozy sloe gin mincemeat
Monday 13 December 2010
Cranberry clafoutis
blackberries and plums. In this instance I offset the sharpness of
the Cranberries by macerating them in a little warm honey first.
400g Fresh cranberries
1 tbsp Honey
75g Plain flour
100g Golden caster sugar
75g Ground almonds
1 tsp Ground cinnamon
2 Eggs
150ml Whole milk
100ml Single cream
Heat the oven to 190C/fan 170C/gas 5. Warm the honey in a small
saucepan, take off the heat and stir in the cranberries. Sieve the flour
into a mixing bowl, then stir in the sugar, almonds and cinnamon.
Whisk the eggs, milk and cream together in a seperate bowl, make a
well in the centre of the dry ingredients and slowly whisk in the liquid.
Mix well, until the batter is smooth and lump free.
Butter a shallow dish, add a spoonful of sugar and tap at an angle,
rotating slowly to coat the bottom and sides of the dish. Spoon in the
honeyed cranberries, then pour in the batter. Bake for 25 minutes,
after which the clafoutis should be risen and golden. A skewer should
come out clean when poked into dish.
Wednesday 8 December 2010
Monday 6 December 2010
Wild mushroom tarts
Makes 4
300g Wild mushrooms
375g Pack puff pastry
1 Garlic clove, finely chopped
2 Tbsp Dijon mustard
2 Tbsp Creme fraiche
20g Parmesan, finely grated
A large knob of butter
1 Egg, beaten
A few sprigs of fresh lemon thyme
Heat oven to 200C/fan 180C/gas 6. Sprinke a little flour onto a work
surface and roll the pastry out to about 1/2cm thick. Use a small
saucer to cut out 4 pastry discs; transfer onto a lined baking sheet
and use the blunt edge of a knife to score a border on each (inset of
about 1cm).
Melt a knob butter in a hot pan, stir in the garlic, then add the
mushrooms. Cook for about 5 minutes, then take off the heat.
Mix the mustard, creme fraiche and Parmesan together in a bowl. Spread
a thin layer of the mixture into the centre of each tart, taking care
not to spoon over the border line. Divide the mushrooms between the
four tarts, brush the pastry borders with beaten egg and bake for 20
minutes. Season, sprinkle with some fresh thyme leaves and serve.