Staffordshires Food and Drink Scene.

Category: Recipes

Strawberry, vanilla custard & baked white chocolate

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Strawberry, vanilla custard & baked white chocolate

Strawberry sorbet dessert

Private chef and MasterChef finalist Louisa Ellis brought this recipe for strawberry sorbet, vanilla custard and baked white chocolate to her residency at The George at Alstonefield in 2019.

With British strawberry season in full swing, now is the perfect time to make this light and summery dessert.

  • Author: Katy

Ingredients

For the strawberry sorbet
600g strawberry purée
120g caster sugar
50ml water
50ml lemon juice

For the vanilla custard
400ml double cream
1 vanilla pod
100g sugar
5 egg yolks

For the baked white chocolate
200g Callebaut white chocolate

For the macerated strawberries
1kg British strawberries
25ml white balsamic
25g caster sugar

Instructions

For the strawberry sorbet

  1. Bring the water, sugar and lemon juice to the boil.
  2. Pour sugar water onto strawberry purée and whisk.
  3. Leave to cool.
  4. Churn in ice cream machine for approximately 20 minutes or until set.
  5. Set in the freezer before serving.

For the vanilla custard

  1. Whisk the egg and sugar together lightly in a bowl.
  2. Bring the cream and vanilla pod to the boil.
  3. Pour hot cream over the sugar and egg removing the vanilla pod skin.
  4. Place custard mix into a deep tray/ramekin/silicone mould and bake in the oven at 110°C.
  5. Pour hot water around the dishes/moulds to create a bain-marie. Cook in the oven for 30 minutes to 1 hour (or until firm but with a slight wobble) and chill.
  6. Portion or scoop mixture as needed.

For the baked white chocolate

  1. Preheat oven to 160°C.
  2. Line a tray with baking parchment and spread the chocolate out so that it is flat.
  3. Bake the white chocolate for 10 minutes and check to see if it is slightly golden. If the chocolate has only melted with no colour then place it back in the oven for another 5-10 minutes until light brown.
  4. When caramelised, cool and break into small pieces.

For the macerated strawberries

  1. Take half of the strawberries and blend into a purée with the white balsamic and 25g sugar.
  2. Strain the purée through a sieve to remove seeds.
  3. Take the unprepared strawberries and remove the stalk but keep whole.
  4. Submerge the strawberries in the purée mix overnight.
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Cured, torched mackerel

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Cured, torched mackerel

Cured torched mackerel dish

Feast with Friends chef and educator Cris Cohen shared this recipe for mackerel with carrot purée, pickled carrot and wasabi avocado in Sauce’s spring 2019 issue.

Most of the ingredients will probably be in your store cupboard, so why not add the others to your shopping list and give it a go this weekend?

  • Author: Katy

Ingredients

For the cure
40g sea salt
40g caster sugar
1 tsp fennel seeds (ground)
2 mackerel fillets (all bones removed)

For the carrot and citrus purée
1 large carrot
Salt
100ml lime juice/ lemon juice mix or 75ml yuzu juice

For the pickled carrot
250ml water
3 tbsp rice vinegar
3 tbsp caster sugar
3 heritage carrots (different colours)
2 tsp salt

For the wasabi and avocado
1 avocado
2 tsp wasabi paste
Salt
Squeeze of lime juice

Instructions

For the cure

  1. Mix together salt, sugar and fennel seeds to make cure mix.
  2. Sprinkle half of the mix onto tray. 
  3. Lay mackerel fillets skin side down and cover with remaining cure mix.
  4. Place in fridge for 1 hour.
  5. Take out of the fridge and wash mackerel gently in cold water.

For the carrot and citrus purée

  1. Peel and cut carrot into 1-inch chunks.
  2. Cook until tender in salted water.
  3. Remove a little of the cooking water.
  4. Liquidise with an immersion blender, adding a little of the cooking liquid back in if required.
  5. Add the juice until purée has punchy citrus flavour.
  6. Adjust seasoning if required.
  7. Pass through a fine sieve using the back of a spoon.
  8. Transfer into a squeezy bottle for plating up.

For the pickled carrot

  1. Warm water and put vinegar, sugar and salt in water and stir until dissolved.
  2. Thinly slice carrot on a mandolin and place into warm pickling solution.
  3. Steep in solution for 1 hour.
  4. Remove from pickling solution when ready to serve.

For the wasabi and avocado 

  1. Mash avocado on a plate using a fork.
  2. Mix in salt, wasabi to taste and lime juice.
  3. Pass through a fine sieve.

Serve with toasted rice or crispy noodles.

Notes

If you enjoyed this, follow Cris on Facebook for more tips and ideas:

facebook.com/feastwithfriends
facebook.com/feasted

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Apple, ginger & toffee cake

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Apple, ginger & toffee cake

Sugnall apple, ginger and toffee cake

It might not be apple-picking season, but if you’ve got some spare apples sitting in the fruit bowl and your cupboard is in good shape when it comes to baking staples, why not try this wonderful autumnal cake recipe?

Kindly shared with us by Mary and the team at Sugnall Walled Garden Tea Room, it featured in the Autumn 2019 issue of Sauce and it goes down a treat with a scoop of vanilla ice cream.

  • Author: Katy

Ingredients

For the cake
50g butter, melted and cooled, plus extra for greasing
300g self-raising flour
250g light brown sugar
2 tsp sea salt
140g ground almonds
4 large eggs
80ml sunflower oil
130ml soured cream
2 eating apples, peeled and cored
2cm fresh root ginger, peeled and grated

For the sauce
150g butter
150g muscovado sugar
1/2 tsp ground cinnamon
120ml double cream

For the garnish
1 eating apple, cored and sliced
50g butter
25g light brown sugar
30g walnuts, roughly chopped

Instructions

For the cake

  1. Preheat oven to 195°C.
  2. Grease a 25cm bundt tin.
  3. Combine the flour, sugar, salt and almonds in a large mixing bowl.
  4. Whisk the eggs with the butter, oil and soured cream.
  5. Stir the apple and ginger into the egg mixture.
  6. Fold the egg mixture into the dry ingredients.
  7. Pour into the tin and bake for 50-55 minutes, or until a skewer inserted in the deepest part of the cake comes out clean.
  8. Cool in the tin on a wire rack for 5 minutes, then turn out and leave to cool fully.

For the sauce

  1. Melt the butter in a saucepan over a medium-low heat.
  2. Add the muscovado sugar and continue heating until dissolved.
  3. Add the cinnamon and cream and stir briefly.
  4. Gently simmer for 5-6 minutes to get a silky, smooth consistency.
  5. Drizzle over the cooled cake.

For the garnish

  1. Melt the butter and sugar together in a frying pan.
  2. Sautée the apple slices until caramelised.
  3. Place them around the top of the cake.
  4. Sprinkle over the chopped walnuts.
  5. Serve with vanilla ice cream.

Notes

This recipe was kindly supplied by the team at Sugnall Walled Garden Tea Room. Follow them on Facebook so you’ll be the first to know when they are able to reopen to the public, as they would love to see you when it’s safe!

Sugnall Walled Garden Tea Room
Sugnall Walled Garden, Eccleshall, ST21 6NF

sugnall.co.uk

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Cantarito Rising

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Cantarito Rising

Cantarito Rising cocktail and ingredients

Ten Green Bottles are well known for their craft beers and gin but they are equally adept when it comes to cocktails. Back in summer 2019 we caught up with Ben Errington over at Ten Green Bottles in Stone, who generously shared the recipe for this delightful summer cocktail.

You can use alternative brands of tequila and orange liqueur if you have them, or comment to tell us what spirits you have in your cabinet and we’ll challenge Ben to come up with a cocktail recipe for you.

  • Author: Katy

Ingredients

Olmeca Altos Tequila Plata
Solerno blood orange liqueur
San Pellegrino grapefruit
Pink grapefruit syrup

Instructions

  1. Add a shot of tequila to a shot of blood orange liqueur.
  2. Top up with San Pellegrino grapefruit.
  3. Finally, add pink grapefruit syrup for a sunset effect.

Notes

Be sure to pay Ten Green Bottles a revisit when they reopen to have it made for you:

Ten Green Bottles
21 High Street, Stone ST15 8AJ
facebook.com/TGBStone

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Good Morning Zoats

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Good Morning Zoats

bowl of zoats with banana and berries

Another wonderful recipe from the Sauce archives – health and wellness blogger Sarah Leanne Rose aka The Growing Butterfly has the perfect breakfast to set you up for the day, whatever you’re doing.

You can have some fun with these ‘zoats’ by adding whatever toppings you fancy, like a shake of cocoa powder and some sliced banana or frozen berries.

  • Author: Katy

Ingredients

Scale

50-60g oats
200ml milk
1/2 courgette

Then choose:
1 scoop protein powder
or
1 tbsp honey
1 tsp flaxseed

Instructions

  1. Start by adding the oats to a pan, then grate the courgette over the top.
  2. Next pour the milk in and gently stir the mixture together until combined.
  3. On a low-medium heat, place the pan on a hob and allow to cook for a minute or two, stirring at intervals.
  4. Now add in your chosen ingredients to create the desired flavour combination and mix well.
  5. Turning down the heat, leave to cook for a further minute before serving straight away in a bowl, adding any additional toppings of your choosing.

Toppings can be anything that you like such as:

  • Nut butter
  • Fruit
  • Nuts and seeds
  • A little chocolate

Notes

You can find more of Sarah’s recipes and blogs about mental health and other topics on:

thegrowingbutterfly.com

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White chocolate & raspberry layer cake

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White chocolate and raspberry layer cake

White chocolate and raspberry cake

As most of us are rattling around the house with plenty of time to get our aprons on, we thought we’d share some recipes from the Sauce archives. This is an oldie but a goodie from the very first issue of the magazine, two whole years ago.

You may not be able to visit the lovely Beth Lauren Cake Parlour at the moment, but if you can get your hands on these ingredients you can recreate this beauty at home. The recipe makes one 6 inch cake.

  • Author: Katy

Ingredients

For the cake
300g unsalted butter or Stork
300g fine caster sugar
6 medium free-range eggs
300g self raising flour
1tsp good quality vanilla bean paste
+ Homemade or good quality shop bought raspberry jam

For the buttercream
250g unsalted butter
400g icing sugar
1tsp vanilla bean paste
150g melted couverture white chocolate

Instructions

  1. Add the butter, sugar and vanilla paste into a stand mixer and beat on a medium speed until pale and fluffy.
  2. Beat the eggs in a separate bowl. With the mixer on a low speed slowly beat into the sugar and butter mix, making sure to scrape down the sides of the bowl.
  3. Sift the flour into the mixing bowl and mix on a low speed until incorporated.
  4. Line 3, 6” tins with parchment paper and split the mixture equally between them.
  5. Bake the cakes at 180 degrees Celsius (fan) for 25-30 minutes or until a metal skewer comes out clean and leave to cool.
  6. To make the buttercream add the room temperature butter and vanilla into the bowl of the stand mixer and beat until pale.
  7. Sift the icing sugar and beat on a low speed until incorporated.
  8. Add the cool melted chocolate to the buttercream and fold in by hand. Set aside.

To assemble

  1. Use a cake leveller to create perfectly even layers, you can also use a serrated knife.
  2. Place your first layer onto the silver cake board and fix with a small amount of buttercream.
  3. Fill the piping bag with your white chocolate buttercream and pipe an even layer onto the cake; place the second layer of cake on top of this.
  4. Pipe an even ring of buttercream around the outside of the second layer, leaving the centre hollow. Fill with the jam and place the final layer on top.
  5. Place the filled cake onto your turntable and use the palette knife to spread a layer of buttercream over the top and sides of the cake. Take off any excess buttercream using the cake side scraper or by using your palette knife.
  6. We finish our cake with white chocolate drips and fresh raspberries but you can decorate yours however you choose!

Notes

When the lockdown is over, you can head to the Parlour for coffee and a professionally made cake:

Beth Lauren Cakes
2C Radford Street, Stone, ST15 8DA
bethlaurencakes.co.uk

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