Recipe Card November 2021
Beurre Bosc Pear Paste
Makes about 2 cups of paste
1.1 kg (about 6) beurre bosc pears
500ml riesling, or water
400g castor sugar
Peel and cut pear into quarters, then remove core.
Slice each quarter into three pieces lengthwise.
Place sliced pear into a heavy based saucepan and pour over wine or water, this should just cover the fruit. Place the saucepan over a medium-high heat and bring to a simmer. Reduce heat to low-medium. Cook for 15-20 minutes, or until the fruit is soft and easily pierced with a knife. Drain fruit and set aside to cool for 10 minutes. Reserve the cooking juice for another use, such as poaching fruits, or cooking porridge.
Using a hand blender or food processor, blend the cooked pear to a puree. Weigh 500g of pear puree and transfer to a clean medium sized saucepan. Stir in the sugar to dissolve over a low heat. Add the peppercorns.
Cook for about 2 hours over a low heat. Regularly stirring to prevent paste catching on base of saucepan. Use a simmer mat underneath saucepan to help control heat, if you have one. The paste will thicken as it reduces and is ready when the mixture pulls away from side of saucepan and forms an open trail when spoon is pulled through.
While still hot, carefully transfer paste into hot sterilized jar/s. Cool and seal jar. Store in the refrigerator. Paste will keep up to 12 months.
To serve, spoon onto serving dish to accompany cheese platter, at room temperature.
Fiona Hammond © May 2019 | BEURRE BOSC PEAR PASTE
Really Soft Gluten Free Turkish Bread
Kimi Eats Gluten Free
1 tsp dry active yeast
100g whole milk (warm)
1 tsp sugar
150g gluten free bread flour (I used Free Foods/Doves Farm)
30g tapioca starch
½ tsp xanthan gum
½ tsp salt
1 Tbsp olive oil (to brush over the bread)
Prep the yeast:
Add the milk into a large bowl and heat it up in the microwave (in 10 second increments) until very warm. Dip your finger in to check; it should be somewhere in between lukewarm and boiling. If it’s too hot (boiling) or too cold, it won’t work.
Stir in the sugar until fully dissolved.
Then add the yeast, stir and let it rest in a warm spot for
5-10 minutes, until it becomes frothy.
Prep the dough + first round of proving:
Once the milk/yeast mixture is ready, add the flours, salt, xanthan gum and egg and mix with a spatula until smooth and lump free.
Cover with cling film and let it rest in a warm spot for 1 hour, until it has at least doubled in size. Don’t skip this step as it’s important for the yeast to take action.
Shape the bread + second round of proving:
Lay a sheet of baking paper on your work surface and sprinkle a generous amount of flour on top.
Tip your dough onto it and sprinkle some extra flour on top.
Then flatten the dough with your hands, sprinkling some extra flour on top as needed.
During the flattening process, carefully run a spatula under it on and off, pushing some of the loose flour underneath, to make sure your bread isn’t sticking to the baking paper.
Then have a little pot with one or two tablespoons of olive oil ready on the side and carefully cover your dough with olive oil using your fingers or pastry brush. Correct the shape of your bread and smooth any cracks in the process.
Then create a border along the edges and draw lines across the bread by tapping with your fingers (don’t go all the way through the bread).
Cover with a damp cloth or kitchen towels and let it rest for another 45 mins to an hour.
Bake your Turkish bread:
Pre-heat your oven to 230C (445F) and don’t rush it; make sure you give it enough time to properly warm up (at least 20 minutes).
Bake your bread for 12 to 15 minutes, until slightly golden.
Let it cool down, slice with a serrated knife and serve!
Slow-cooked Beef Cheeks
4 Quality Mark beef cheeks
3 tbsp seasoned flour
2 diced celery stalks
1 finely diced carrot
1 finely diced onion
3 crushed garlic cloves
2 Bay leaves
1 piece orange zest
1 tsp ground cumin
1/2 tsp allspice
1 cup red wine
2 cups beef stock
Preheat the oven to 160°C.
Add a dash of oil to a large casserole dish (one that is suitable for stovetop and oven) and place over a medium-high heat.
Dust beef cheeks with seasoned flour, place in casserole dish and brown on both sides (do this in batches to avoid overcrowding the dish).
Transfer to a plate as you go.
Lower the heat and add another dash of oil.
Add the celery, carrot and onion and cook until soft.
Add the garlic, bay leaves, orange rind, ground cumin and allspice and cook for a further one minute.
Return browned beef cheeks to the casserole dish, pour in the red wine and bring to the boil.
Pour in the beef stock, bring up to the boil again then cover with a disc of baking paper and a tight fitting lid.
Place in the oven and cook for 3-3 ½ hours or until the beef cheeks are almost falling apart.
Stir beef cheeks halfway through cooking and check seasoning as required.
1 cup stone-ground polenta*
4 to 4 1/2 cups water, divided
2 tablespoons extra-virgin olive oil
1/2 teaspoon sea salt, more to taste
In a blender, pulse the dry polenta to make the granules less coarse. This gives the polenta a creamy texture and helps it cook faster. Remove from the blender and run your hands through the dry polenta to make sure there aren’t any lumps.
In a medium pot, bring 3 cups of water to a high simmer. Slowly whisk in the polenta. Add 1 more cup of water and simmer for 15 minutes, stirring frequently. If your polenta is very thick, whisk in the remaining ½ cup water. The polenta should be creamy.
Turn off the heat and whisk in the olive oil and sea salt. Cover and let stand for 5 minutes. Season to taste and serve hot.
Note: Polenta will thicken as it sits. If you are not serving it immediately, you can reheat it by whisking in more water or olive oil to make it smooth and creamy again.
Nigella Lawson's Clementine Cake
Approx. 375 grams clementines (approx. 4)
6 large eggs
225 grams white sugar
250 grams ground almonds
1 teaspoon baking powder
Put the clementines in a pan with some cold water, bring to the boil, partially with the lid and cook for 2 hours. Drain, discarding the cooking water, and, when cool, cut each clementine in half and remove the pips. Dump the clementines - skins, pith, fruit and all - and give a quick blitz in a food processor (or by hand, of course). Preheat the oven to gas mark 5/190ºC/170°C Fan/375ºF. Butter and line a 20cm / 8 inch Springform tin.
You can then add all the other ingredients to the food processor and mix. Or, you can beat the eggs by hand adding the sugar, almonds and baking powder, mixing well, then finally adding the pulped oranges.
Pour the cake mixture into the prepared tin and bake for an hour, when a skewer will come out clean; you'll probably have to cover with foil or greaseproof after about 40 minutes to stop the top burning. Remove from the oven and leave to cool, on a rack, but in the tin. When the cake's cold, you can take it out of the tin. I think this is better a day after it's made, but I don't complain about eating it at any time.
NOTE: I've also made this with an equal weight of oranges, and with lemons, in which case I increase the sugar to 250g / 2¼ cups and slightly anglicise it, too, by adding a glaze made of icing sugar mixed to a paste with lemon juice and a little water.
Anita Lin In My Kitchen
1/2 cup whole / heavy / whipping cream (at least 30% fat/cold straight out of the fridge) (120 grams)
1/4 cup powdered / icing sugar (sifted) (30 grams)
1/2 cup + 1 tablespoon mascarpone (room temperature)* (125 grams)
1/2 teaspoon vanilla
In a medium bowl beat the cream and sugar until thick peaks appear (very thick).
In a medium bowl beat (with same beaters) the mascarpone and vanilla until smooth and creamy.
Add the whipped cream to the mascarpone mixture and whisk strongly until smooth. Don't over mix. Use as a topping for cakes or fresh fruit. Enjoy!