Recipes Archive
(May 2011)

1 May 2011

Summer black truffled custard

METHOD To make the custard mix the eggs, milk, cream, truffle oil, and season with salt and white pepper then whisk gently. Pour the custard mix in four mini plum cake tins previously layered with cling film and cook in a steamer for 8-10 minutes. Blanch the asparagus tips in boiling, salted water for 3-4 Read more…

Roasted Grimsby traditional smoked haddock

METHOD Boil the broad beans in salted water for 8 minutes, drain and peel the skin off. Blanch the asparagus in boiling salted water for 3 minutes and set aside. In a separate pan, cook the sliced prosciutto with 50g of butter until crispy. Add the broad beans and lemon zest and season with the Read more…

New York style baked cheesecake

METHOD To make the cheesecake, place all the ingredients in a blender and blend to a smooth liquid. Butter one, 20cm diameter, spring release cake tin. Pour in the mixture and bake in water bath at 120C for 1 hour or until the centre of the cake is firm. When ready, refrigerate (6 hours) before Read more…