CYBER YOUTH CONNECTIONS RECIPE BOOK 2014
"The Cyber Youth Connection Project was selected under the European CrossBorder Cooperation Programme INTERREG IV A France (Channel) - England, co-funded by the ERDF."
Cyber Youth Connections Recipe Book Contents STARTERS.................................................................................................................................... 3 CHICKEN LIVER PARFAIT WITH SPICED APPLE CHUTNEY AND MELBA TOAST ................................... 3 FRENCH ONION SOUP .................................................................................................................... 6 MOROCCAN FLATBREAD WITH BABA GANOUSH AND/OR MECHOUIA ............................................ 7 MINESTRONE SOUP ....................................................................................................................... 9 TERRINE OF FRESH AND SMOKED FISH .......................................................................................... 10
MAIN COURSES.........................................................................................................................11 MAFE (SENEGALESE BEEF STEW) WITH FUFU ................................................................................. 11 POACHED FILLET OF SOLE BREVAL ................................................................................................. 13 BRAISED CHINESE STYLE PORK WITH PLUMS ................................................................................. 15 COQ AU VIN .................................................................................................................................. 17 LAMB MEATBALLS WITH A ROSEMARY AND TOMATO SAUCE ........................................................ 19
DESSERTS ...................................................................................................................................21 BERRY AND HONEY MERINGUE ROULADE ..................................................................................... 21 CRÈME BRÛLÉE WITH SHORTBREAD BISCUITS ............................................................................... 23 STRAWBERRY TART....................................................................................................................... 25 HOT CHOCOLATE SOUFFLÉ ............................................................................................................ 27 GÂTEAU PARIS-BREST ................................................................................................................... 30
Future Creative CIC 25 Stanhope Road, Deal, Kent CT15 6AD Tel:- 01304 370310 www.future-creative.org
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Cyber Youth Connections Recipe Book STARTERS CHICKEN LIVER PARFAIT WITH SPICED APPLE CHUTNEY AND MELBA TOAST CHICKEN LIVER PARFAIT Ingredients 175g unsalted butter, softened 500g 2oz chicken livers, trimmed 1 garlic clove, chopped 2 sprigs thyme 2 basil leaves
Preparation Method 1. Line a loaf tin with cling film. 2. Heat one tablespoon of the butter in a frying pan over a medium heat. When the butter is foaming, add the chicken livers. Fry for 1-2 minutes, or until just golden-brown. It is important not to cook too long, (the livers should still be pink in the middle). Remove from the pan. 3. Add the garlic, thyme, basil and sherry to the pan and cook for 2 minutes. Return the chicken livers to the mixture and cook for a further minute only 4. Transfer the mixture to a food processor, add the remaining butter and blend to a smooth paste. Season, to taste, with salt and freshly ground black pepper. 5. Spoon the parfait mixture into the lined loaf tin and chill in the fridge for at least three hours, or until set.
Future Creative CIC 25 Stanhope Road, Deal, Kent CT15 6AD Tel:- 01304 370310 www.future-creative.org
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Cyber Youth Connections Recipe Book Chicken Liver Parfait With Spiced Apple Chutney And Melba Toast Cont’d...
SPICED APPLE CHUTNEY Ingredients 2 tbsp vegetable oil ½ red onion, finely chopped 2 Granny Smith apples (or similar crunchy apples), chopped ½ tsp cinnamon,½ tsp ground ginger 3 tbsp balsamic vinegar, 2 tbsp soft brown sugar
Preparation Method 1. For the spiced apple chutney, heat the oil in a separate frying pan over a medium heat. When the oil is hot, add the onion and fry for 1-2 minutes, or until softened. 2. Add the apples, cinnamon and ground ginger, stir well and fry for a further 2-3 minutes, or until the apples have softened. 3. Add the balsamic vinegar and the sugar and simmer for 2-3 minutes until the mixture has just thickened. 4. Transfer half of the chutney mixture into a food processor and blend to a purée. 5. Return the puréed chutney to the pan with the chunky chutney and stir until well combined. Season, to taste, with salt and freshly ground black pepper.
Future Creative CIC 25 Stanhope Road, Deal, Kent CT15 6AD Tel:- 01304 370310 www.future-creative.org
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Cyber Youth Connections Recipe Book Chicken Liver Parfait With Spiced Apple Chutney And Melba Toast Cont’d...
MELBA TOAST Ingredients 8 slices white bread
Preparation Method 1. Preheat the grill to its highest setting. Place four of the slices of bread onto a baking tray and toast for 1-2 minutes on each side, or until crisp and golden-brown on both sides. 2. Remove the crusts, slice the toast horizontally and return the toast to the baking tray, soft sides facing upwards. Grill for 1-2 minutes, or until crisp and golden-brown. A toaster can be used 3. Repeat the process with the remaining four slices of bread. Cut each slice of Melba toast into four triangles. 4. To serve, place eight triangles of Melba toast into the centre of each serving plate. Place a thick slice of the chilled chicken liver parfait on either side of the toast. Spoon a little spiced apple chutney alongside.
Future Creative CIC 25 Stanhope Road, Deal, Kent CT15 6AD Tel:- 01304 370310 www.future-creative.org
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Cyber Youth Connections Recipe Book FRENCH ONION SOUP Ingredients Soup 50g butter 1kg onions, thinly sliced 2 garlic cloves, chopped 100ml white wine 1 litre meat stock salt and freshly ground black pepper chopped parsley to garnish
Cro没tons 8 thick slices French bread 2 cloves garlic, cut in half 100g/3陆oz Gruy猫re cheese, grated
Preparation Method 1. Melt the butter in a medium-sized ovenproof pan, add the onions and garlic and gently fry over a low heat for 30-35 minutes, stirring occasionally, until the onions are really soft and a rich dark brown colour. This stage of the recipe is really important, the long slow cooking of the onions gives this soup its lovely rich flavour and colour. 2. Add the white wine and the stock, stirring the bottom of the pan to loosen all the browned onion. Bring to the boil and then simmer for about 20 minutes. 3. Meanwhile make the croutons. Toast the bread on both sides and rub the toast with the cut side of a garlic clove. Top with the grated cheese and place under the grill until the cheese has melted. 4. Taste the soup to check the seasoning, and add salt and freshly ground black pepper to taste. 5. To serve, ladle the soup into bowls, place a cro没ton on top of the soup and scatter with fresh chopped parsley.
Future Creative CIC 25 Stanhope Road, Deal, Kent CT15 6AD Tel:- 01304 370310 www.future-creative.org
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Cyber Youth Connections Recipe Book MOROCCAN FLATBREAD WITH BABA GANOUSH AND/OR MECHOUIA BABA GANOUSH Ingredients 3 aubergines 3 garlic cloves, crushed with a teaspoon of salt 1 lemon, juice only 2 tbsp tahini 3 tbsp olive oil Salt and pepper, to taste 1 tbsp chopped flat leaf parsley
Preparation Method 1. Prick the aubergines with a fork. Grill the aubergines until the skin is charred and blacked then put in a hot oven (200 degrees) and the flesh feels soft when you press it (this will take approximately 15-20 minutes, turning halfway through cooking). 2. In a pestle and mortar, crush the garlic with the lemon juice, tahini, olive oil and pepper. 3. When cool enough to handle, cut the aubergines in half and scoop out the flesh. Mix the soft flesh with the remaining ingredients ideally in a food blender, season to taste 4. Place in a serving dish and finish with a drizzle of olive oil and sprinkle the parsley over the top.
Future Creative CIC 25 Stanhope Road, Deal, Kent CT15 6AD Tel:- 01304 370310 www.future-creative.org
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Cyber Youth Connections Recipe Book Moroccan Flatbread With Baba Ganoush And/Or Mechouia Cont’d...
MECHOUIA Ingredients 5 large tomatoes, 1 hot pepper 5 red and green sweet peppers 3 cloves of garlic, coriander seed juice of 1/2 lemon, 1 good drizzle of olive oil salt and freshly ground pepper
Preparation Method 1. Grill all the vegetables and the garlic cloves on your oven rack for approximately 30 minutes. Halfway through, turn them on all sides (the skin of the vegetables should be blackened and the vegetables tender) 2. Once cooked, peel them carefully. To remove the skins easily, place them in a closed plastic bag for 15 minutes. Remove all the seed from the peppers and tomatoes. 3. Place all the ingredients in a food blender and mix, season to taste. 4. Place in a serving dish and just before serving, dress the salad with lemon juice.
FLATBREAD Ingredients 200g plain flour 1 tsp ground cumin, 1 tsp ground coriander ½ tsp ground cinnamon water, to bind, pinch of salt
Preparation Method 1. To make the flatbread, mix the dry ingredients together and add water until a firm dough has formed. Divide the dough into 8 and roll out the flatbreads very thinly. 2. Cook in a very hot, dry, non-stick pan for one minute on each side or until brown spots appear on both sides, keep warm and moist until ready to serve. Ideally cook just before you are ready to serve. Future Creative CIC 25 Stanhope Road, Deal, Kent CT15 6AD Tel:- 01304 370310 www.future-creative.org
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Cyber Youth Connections Recipe Book MINESTRONE SOUP Ingredients 4 rashers of bacon (smoked gives a special flavour) 3 large carrots 1 large onion 4 celery sticks 1 tbsp olive oil 2 garlic cloves, crushed 2 tbsp tomato purée 2litres of vegetable stock 400g can chopped tomatoes 400g can butter or cannellini beans 140g spaghetti, snapped into short lengths 1⁄4 head Savoy cabbage, shredded
Preparation Method 1. Cut the bacon into thin strips. Cut the carrots, onion and celery into small pieces approx 1cm in size and very thin, called paysanne. Heat the oil in a pan, and fry the bacon until soft, add the vegetables and garlic, then cook over a high heat for 5 mins until softened. 2. Stir in the tomato purée, stock and tomatoes, bring to the boil, turn down the heat and simmer, covered, for 10 mins. 3. Tip in the beans and pasta, then cook for a further 10 mins, adding the cabbage for the final 2 mins. Season to taste.
Future Creative CIC 25 Stanhope Road, Deal, Kent CT15 6AD Tel:- 01304 370310 www.future-creative.org
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Cyber Youth Connections Recipe Book TERRINE OF FRESH AND SMOKED FISH Ingredients 1 Red Pepper 2 Courgettes 1 Large Carrot 250g Fresh Salmon 250g White Fish 6 Smoked Salmon Slices 4 Eggs 1 Lemongrass Stalk 300ml Double Cream Salt and Pepper
Preparation Method 1. Heat the oven to 220 degrees C, when up to temperature place the red pepper on a tray in the oven and roast for 15 minutes, turning occasionally until blackened/charred. Lower oven temperature to 180. When cool enough to handle, remove the skin and seed and slice into thin long strips 2. Cut the courgettes lengthways into long thin strips and remove the cores. Blanch in boiling salted water until softened but still firm. Refresh in cold water. Repeat the same method for the carrots. 3. Put the fresh salmon, 2 eggs, half the cream and salt and pepper into a food processor and blend until smooth, transfer into a bowl. Repeat the process with the white fish, with the addition of the chopped lemon grass. 4. Line a terrine with cling film, allowing it to hang over the sides. Cover this with the slices of smoked salmon then make layers of each of the white fish mousse, followed by vegetables then the salmon mousse, followed by vegetables, and repeat until the terrine is full. 5. Wrap the overlapping cling film over the top, put in a roasting tray half filled with hot water and bake for 40 minutes. Turn out and remove the cling film. Serve warm or cold, with toast fingers and a citrus mayonnaise.
Future Creative CIC 25 Stanhope Road, Deal, Kent CT15 6AD Tel:- 01304 370310 www.future-creative.org
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Cyber Youth Connections Recipe Book MAIN COURSES MAFE (SENEGALESE BEEF STEW) WITH FUFU MAFE Ingredients 1kg beef stew meat, trimmed and cut into 2cm cubes ½ jar peanut butter ½ pint beef or vegetable stock 2 tablespoons peanut oil 1 large chopped onion 4 garlic cloves, minced 1 green capsicum, peeled, seeded and chopped 1 hot bell pepper, seeded and chopped (or other or more) 1 large carrot, peeled and chopped, salt and pepper 1 tin Chopped Tomatoes, 1 sprig thyme, 1 bay leaf
Preparation Method 1. Whisk together peanut butter and stock and reserve. Season the meat with salt and pepper. Heat the oil in a large saucepan over medium heat. Brown the meat well on all sides; do not crowd the meat; sauté in batches if necessary. Remove the meat and keep warm. 2. Add the onion, garlic, peppers, and carrots to the pan and sauté until the onions are translucent. Add the peanut butter and broth mixture, scraping all the brown bits up from the bottom and sides of the pan. 3. Return the reserved meat (and any juices) to the pan with the tomatoes and their liquid, the thyme and bay leaf. Stir well and bring to a boil. Reduce heat to low and simmer, stirring often, for about 1 hour or until the meat is tender. Season to taste, remove the thyme sprig and the bay leaf and discard. 4. Serve hot with the Fufu.
Future Creative CIC 25 Stanhope Road, Deal, Kent CT15 6AD Tel:- 01304 370310 www.future-creative.org
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Cyber Youth Connections Recipe Book Mafe (Senegalese Beef Stew) With Fufu Cont’d...
FUFU - WEST AFRICAN MASHED CASSAVA Ingredients 2 lb of cassava 2 tablespoons of butter Salt and pepper
Preparation Method 1. Place the unpeeled yams in a large pot, cover with cold water and bring to a boil over medium-high heat. Boil for 15 to 30 minutes, or until the yams are cooked through and tender. Drain the cassava and let them cool. 2. Peel the yams, chop them into large pieces and place them into a large bowl with the butter, salt and pepper. 3. Mash with a potato masher until very smooth, or blast in a food blender
Future Creative CIC 25 Stanhope Road, Deal, Kent CT15 6AD Tel:- 01304 370310 www.future-creative.org
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Cyber Youth Connections Recipe Book POACHED FILLET OF SOLE BREVAL Ingredients 1 Large or 2 small Lemon Sole 50 g chopped shallots 10 g chopped parsley 100 ml dry white wine 400 ml fish velouté 100 ml cream 1 egg yolk, 75g butter, 50g flour 150 g sliced button mushrooms 3 tomatoes
Stock 1 small carrot, 1 small stick celery ½ onion all roughly chopped 1 bayleaf, 6 peppercorns, a good pinch of salt
Preparation Method 1. Fillet the fish and skin the fillets. Put the bones and skin into a pan, add the chopped onion, celery and carrot, bay leaf, peppercorns and salt. Pour in ½ litre water and simmer for 10-15 minutes. 2. Remove the core from the tomatoes and make a small cross in the top. Drop in a small pan of boiling water and leave until the skin will come of easily (about 30 seconds). Peel the tomatoes, cut in half, dispose of the seed and chop into 1cm chunks. 3. Butter and season a shallow tray, sprinkle with the finely chopped shallots and parsley and lay the prepared fillets in the tray in a single layer with the sliced button mushrooms and the tomato chunks.
Future Creative CIC 25 Stanhope Road, Deal, Kent CT15 6AD Tel:- 01304 370310 www.future-creative.org
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Cyber Youth Connections Recipe Book Poached Fillet Of Sole Breval Cont’d.......
4. Add the wine and stock to barely cover the fish cover with a buttered piece of greaseproof paper and poach in the oven at 175°C for 10 minutes. 5. Meanwhile make the velouté . Melt 50g of the butter in a small thick bottom pan and add the flour, combine over the heat until a sandy texture, Slowly (1 ladle at a time) add the strained fish stock, mixing well and bringing to the boil between each addition. Cover and put aside. 6. Remove the fillets from the cooking tray and place in a serving dish, cover and keep warm. 7. Strain the cooking liquor into a shallow pan, adding the garnish to the fish. Add the velouté and cream and reduce to a coating consistency. Add the egg yolk and pass through a fine strainer. 8. Whisk in the remaining 25g of butter a little at a time, away from the stove, and season with salt and cayenne. Pour the sauce back over the fish and sprinkle with chopped parsley.
Future Creative CIC 25 Stanhope Road, Deal, Kent CT15 6AD Tel:- 01304 370310 www.future-creative.org
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Cyber Youth Connections Recipe Book BRAISED CHINESE STYLE PORK WITH PLUMS Ingredients 750g pork shoulder 2 tbsp white wine 3 tbsp soy sauce Thumb-size piece fresh root ginger 3 garlic cloves 1/2 red chilli, deseeded and finely chopped 1 tbsp vegetable oil ½ bunch spring onions, finely sliced 1 star anise 1 tsp five-spice powder 1 tsp cinnamon 1 tbsp brown sugar ½ tbsp tomato purée 250 ml chicken stock 4 ripe plums, halved and stoned
Preparation Method 1. Cut the pork into big pieces about 2cm square, put into a bowl and add the wine, soy sauce, half the ginger, half the garlic and half the chilli. Marinate for at least 1/2 hr, ideally 1 hour. 2. Heat oven to 160C/140C fan/gas 3, then heat the oil in a large casserole or thick bottomed pan. Tip in half the spring onions, remaining ginger and garlic, the star anise, five-spice powder and cinnamon. Fry gently until fragrant and soft. Stir in the sugar, turn up the heat, then lift the pork from the marinade and turn in the oniony mix for about 3 min until the meat is just sealed but not browned. 3. Tip in the marinade, tomato purée and stock, give it a stir, cover, then braise in the oven for 2 hrs, or it can be cooked on the stove in a pan for about 1 hour or until tender.
Future Creative CIC 25 Stanhope Road, Deal, Kent CT15 6AD Tel:- 01304 370310 www.future-creative.org
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Cyber Youth Connections Recipe Book Braised Chinese Style Pork With Plums Cont’d...
4. After the first hour is up, add the plums to the casserole (1/2 hour if cooking on the stove top) Take the lid off and carry on the cooking, uncovered. The meat should be completely tender, turning golden brown where it breaks the surface of the sauce. Spoon off any excess fat from the surface, then scoop the meat and plums carefully from the casserole with a slotted spoon. 5. Pour the liquid into a saucepan, turn up the heat and boil the sauce for 5-10 mins until reduced and slightly syrupy. (This process should not be necessary if cooking on the stove top). 6. Return everything to the casserole, gently warm through, scatter the rest of the spring onions over the top to serve. 7. Serve with boiled Jasmine Rice
Future Creative CIC 25 Stanhope Road, Deal, Kent CT15 6AD Tel:- 01304 370310 www.future-creative.org
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Cyber Youth Connections Recipe Book COQ AU VIN Ingredients A large chicken, jointed into 8 pieces 150g unsmoked bacon 70g butter 1 medium onion 2 carrots 2 ribs of celery 2 cloves of garlic 3 tbsps flour ½ a bottle of red wine 4 or 5 small sprigs of thyme 2 bay leaves, 12 small onions, peeled 200g small mushrooms
Preparation Method 1. Put the chicken carcass, and any bits and bobs of bone and flesh into a deep pan, cover with water, add 1 of each of the onion, a stick of celery and a carrot, half a dozen whole peppercorns and a good pinch of salt and bring to the boil. Turn the heat down and let it simmer until you need it. 2. Cut the bacon into short strips; they need to be thicker than a match but not quite as thick as your little finger. Put them, together with 30g of the butter, into a thick-bottomed casserole or pan and let them cook over a moderate heat. Stir the bacon from time to time - it mustn't burn - then, when it is golden, lift it out into a bowl, leaving behind the fat in the pan. 3. Season the chicken pieces with salt and pepper and place them in the hot fat in the casserole/pan, so that they fit snugly yet have room to colour. Turn them when the underside is pale gold. The skin should be honey coloured rather than brown - it is this colouring of the skin, rather than what wine or herbs you might add later, that is crucial to the flavour of the dish. Lift the chicken out and into a bowl with the bacon. By now you should have a thin film of goo starting to stick to the pan. This is where much of your flavour will come from.
Future Creative CIC 25 Stanhope Road, Deal, Kent CT15 6AD Tel:- 01304 370310 www.future-creative.org
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Cyber Youth Connections Recipe Book Coq Au Vin Cont’d...
4. While the chicken is colouring in the pan, peel and cut the carrot and the celery into ‘macedoine’ 1 cm cubes, and the peeled onions. Remove the Chicken, add the onions, carrot and celery to the pan with the rest of the butter and cook slowly, stirring from time to time, until the onion is translucent and it has gone some way to dissolving some of the pan stickings. Add the garlic, peeled and thinly sliced, as you go, then add the mushrooms and allow to sweat down. 5. Return the chicken and bacon to the pan, stir in the flour and let everything cook for a minute or two before pouring in the wine and tucking in the thyme and bay leaves. Spoon in ladles of the simmering chicken stock until the entire chicken is covered. Cover partially with a lid and put in an oven at about 180 degrees centigrade 6. Check the chicken after 40 minutes to see how tender it is. It should be soft but not falling from its bones. It will probably take about an hour.
Future Creative CIC 25 Stanhope Road, Deal, Kent CT15 6AD Tel:- 01304 370310 www.future-creative.org
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Cyber Youth Connections Recipe Book LAMB MEATBALLS WITH A ROSEMARY AND TOMATO SAUCE LAMB MEATBALLS Ingredients 1 tsp coriander 1 tsp cumin salt and freshly ground black pepper 300g minced lamb 2 tbsp chopped flat-leaf parsley 2 tbsp chopped fresh coriander 2 tbsp olive oil egg to bind
Preparation Method 1. Combine the spice mixture with the minced lamb, egg and chopped fresh herbs and season with salt and freshly ground black pepper. 2. Using damp hands, pinch off piece of the lamb mixture and roll into meatballs the size of walnuts. 3. Heat 1 tsp oil in a large frying pan. Add the meatballs and cook, turning often, until browned and remove from the pan.
Future Creative CIC 25 Stanhope Road, Deal, Kent CT15 6AD Tel:- 01304 370310 www.future-creative.org
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Cyber Youth Connections Recipe Book Lamb Meatballs With A Rosemary And Tomato Sauce Cont’d...
TOMATO SAUCE Ingredients 2 tsp olive oil 4 onions, finely sliced 4 garlic cloves, finely sliced 1 tbsp finely chopped rosemary leaves, plus extra to sprinkle 1 x 400g can of chopped tomatoes 1 x Red Pepper 1 x Bunch Cherry Tomatoes 400g pasta, cooked, to serve
Preparation Method 1. Tip the onions and diced pepper into the pan with the remaining oil and a pinch of salt and cook until very soft, 10-15 mins. Add the garlic and rosemary and cook for 2 mins more. 2. Add the tinned and whole cherry tomatoes and return meatballs to the pan. Simmer for 10 mins until the sauce has thickened and the meatballs are cooked through. 3. Season and serve with the pasta, sprinkle with rosemary.
Future Creative CIC 25 Stanhope Road, Deal, Kent CT15 6AD Tel:- 01304 370310 www.future-creative.org
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Cyber Youth Connections Recipe Book DESSERTS BERRY AND HONEY MERINGUE ROULADE Ingredients Meringue 5 free-range egg whites 275g caster sugar, plus extra for dusting 50g flaked almonds
Filling 600ml double cream 100g raspberries 2 tbsp honey
Garnish 75g Strawberries (cut in half) 75g raspberries 1 tbsp honey, Icing sugar for dusting
Preparation Method 1. Preheat the oven to 180C and line a 23cm x 33cm / 9in x 13in Swiss roll tin with baking parchment. In a large bowl, whisk the egg whites using an electric hand whisk until stiff peaks form when the whisk is removed. Gradually add the sugar, a spoonful at a time. Whisk until very stiff and glossy and all the sugar is added. 2. Spoon the mixture into the prepared tin and smooth the surface. Sprinkle with almonds, place the tin in the preheated oven and bake for eight minutes, or until golden-brown. Lower the temperature to 160C and bake for a further 15 minutes, or until crisp.
Future Creative CIC 25 Stanhope Road, Deal, Kent CT15 6AD Tel:- 01304 370310 www.future-creative.org
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Cyber Youth Connections Recipe Book Berry And Honey Meringue Roulade Cont’d...
3. Remove from the oven and turn out, almond-side down, onto a sheet of non-stick baking paper dusted with caster sugar. Remove the baking parchment from the base of the cooked meringue and allow to cool. 4. For the filling, put the cream and raspberries in a bowl and lightly whip. Spread evenly over the meringue and spoon over the honey and most of the blackberries and strawberries. Starting at the long end, roll up the meringue using the paper to help you. 5. Decorate the top of the roulade with the reserved berries, honey and a dusting of icing sugar.
Future Creative CIC 25 Stanhope Road, Deal, Kent CT15 6AD Tel:- 01304 370310 www.future-creative.org
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Cyber Youth Connections Recipe Book CRÈME BRÛLÉE WITH SHORTBREAD BISCUITS CRÈME BRÛLÉE Ingredients 500ml/18fl oz double cream 1 vanilla pod 100g/4oz caster sugar (plus extra for the topping) 6 free-range egg yolks
Preparation Method 1. Preheat the oven to 150C/300F/Gas 2. 2. Pour the cream into a saucepan. Split the vanilla pod lengthways and scrape the seeds into the cream. Chop the empty pod into small pieces, and add them to the cream. Bring the cream to boiling point, then reduce the heat and simmer gently for five minutes. 3. Meanwhile, in a separate bowl, beat the sugar and egg yolks together in a large heatproof bowl until pale and fluffy. Bring the cream back to boiling point. Pour it over the egg mixture, whisking continuously until thickened - this indicates that the eggs have begun to cook slightly. 4. Strain the mixture through a fine sieve into a large jug, and then use this to fill six ramekins to about two-thirds full. 5. Place the ramekins into a large roasting tray and pour in enough hot water to come halfway up their outsides. (This is called a bain-marie.) 6. Place the bain-marie onto the centre shelf of the oven and bake for 40-45 minutes, or until the custards are just set but still a bit wobbly in the middle.
Future Creative CIC 25 Stanhope Road, Deal, Kent CT15 6AD Tel:- 01304 370310 www.future-creative.org
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Cyber Youth Connections Recipe Book Crème Brûlée With Shortbread Biscuits cont’d...
SHORTBREAD BISCUITS Ingredients 150g Plain Flour 100g Butter 50g Sugar
Preparation Method 1. Preheat oven to 150 degrees Celsius. 2. Put butter, flour and sugar in the mixing bowl. Mix together with wooden spoon and hands so that the mixture looks like breadcrumbs. Use your hands to squeeze mixture together so that the mixture looks like a dough. 3. Roll out the dough with a rolling pin on a lightly floured surface. Press into a flan tray and mark into 12 pieces. Using a form gently mark each piece 4. Place in the oven for 20 minutes or until they turn golden brown. Let the biscuits cool on a cooling tray for 10 minutes.
To Serve 1. Remove the ramekins from the water and set aside to cool to room temperature. Chill until needed. 2. When ready to serve, sprinkle one level teaspoon of caster sugar evenly over the surface of each crème brûlée, then caramelise with a chefs' blow-torch. Set aside to cool for a couple of minutes, serve with a biscuit on the side.
Future Creative CIC 25 Stanhope Road, Deal, Kent CT15 6AD Tel:- 01304 370310 www.future-creative.org
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Cyber Youth Connections Recipe Book STRAWBERRY TART ROUGH PUFF PASTRY Ingredients 225g plain flour 225g very cold butter 100ml iced water
Preparation Method 1. Sift the flour and a generous pinch of salt on to a cold surface. Cut the butter into 1cm cubes and stir it in, then gently squidge the two together, so the flour combines with the lumps of butter – the aim is not to mix it completely, so it turns into crumbs, but to have small lumps of butter coated with flour. Like the name, it should look quite rough, even unfinished. 2. Sprinkle a little of the water over the top and stir it into the dough. Add enough water to bring it into a dough (unless your kitchen is very dry, you probably won't need it all), without overworking the mixture, then cover with cling film and refrigerate for 20 minutes. 3. Lightly flour a work surface and shape the dough into a rectangle. Roll it out until 3 times its original length. 4. Fold the top third back into the centre, bring the bottom third up to meet it, so your dough has three layers. Give the dough a quarter turn and roll out again until three times the length, fold again as before, and chill it for 20 minutes. 5. Preheat the oven to 180C and put a baking tray in to warm. Grease a deep (at least 3cm) 20cm tin, and line it with the pastry, leaving an extra few centimeters overhang to minimize shrinkage. Keep any extra in case you need it for remedial work later. Line with a circle of baking paper and weigh down with baking beans or rice.
Future Creative CIC 25 Stanhope Road, Deal, Kent CT15 6AD Tel:- 01304 370310 www.future-creative.org
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Cyber Youth Connections Recipe Book Strawberry Tart Cont’d...
6. Place on the baking tray and blind bake in the oven for 30 minutes, then remove the foil and beans and patch up any holes with the extra pastry if necessary. Bake for a further 5 minutes, then brush the base with egg white and put back into the oven for 5 minutes. Carefully trim the overhanging pastry to neaten.
PASTRY CREAM (CRÈME PÂTISSIÈRE) Ingredients 4 free-range egg yolks 80g caster sugar, 50g/1oz plain flour 320ml milk or half milk half cream pinch of salt a few drops vanilla extract
Preparation Method 1. Now make the crème pâtissière. Beat the egg yolks and sugar in a bowl until pale and fluffy, stir in the flour. 2. Bring the milk to the boil and add the coffee, salt and vanilla. Whisk the milk mixture into the egg mixture, return to the pan and whisk continuously over a moderate heat. If lumps start to form, simply remove from the heat and whisk hard until smooth again. Keep whisking until smooth and creamy, cook for a further 2 minutes. Scrape out into a bowl and leave to cool.
FILLING Ingredients 400g Strawberries (or any other soft seasonal fruit) ¼ jar of Fruit Jam. Quarter or half the strawberries dependant on size
Preparation Method 1. When the pastry case has cooled smooth in the pastry cream, arrange the strawberries neatly over the surface. Heat a little jam in a small pan with the addition of a little water, once it has all melted and mixed together brush over the strawberries. 2. Chill and then serve. Future Creative CIC 25 Stanhope Road, Deal, Kent CT15 6AD Tel:- 01304 370310 www.future-creative.org
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Cyber Youth Connections Recipe Book HOT CHOCOLATE SOUFFLÉ Crème Patisserie Ingredients 80g plain flour 30g caster sugar 1 tsp cornflour 2 medium egg yolks 2 medium whole eggs 100ml milk 50ml double cream 2 tbsp cocoa powder 70g good-quality dark chocolate 70% Cocoa, broken in pieces
Dishes Ingredients 50g unsalted butter, for greasing finely grated chocolate
Preparation Method 1. For the crème patisserie, mix the flour, sugar and cornflour. Put egg yolk and whole egg into a bowl, stir, then beat in half of the flour mixture to give a smooth paste. Tip in the rest of the flour mixture and mix well. 2. Pour the milk and cream into a pan and bring just to the boil. Remove from the heat. Add the chocolate and cocoa and beat until it is melted and smooth with no lumps, gradually stir the hot chocolate mix into the paste. Return to pan and cook, stirring, over a medium-low heat for 5 mins to a smooth, thick paste. Remove from the heat, leave until cold beating occasionally with a wire whisk.
Future Creative CIC 25 Stanhope Road, Deal, Kent CT15 6AD Tel:- 01304 370310 www.future-creative.org
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Cyber Youth Connections Recipe Book Hot Chocolate Soufflé cont’d...
Ganache Ingredients 100ml double cream 120g good-quality dark chocolate preferably 70% cocoa solids, broken into pieces, 2 tbsp cocoa
Preparation Method 1. Slowly warm the cream in a pan. Just before it boils, take off the heat and add chocolate. Beat constantly to a velvety texture, gradually sprinkling in the cocoa as it dissolves and allow to cool. Heat oven to 190C/fan 170C/gas 5. 2. Take eight 200ml soufflé dishes and brush them completely with softened butter. Chill the dishes for 5 mins, then tip a little grated chocolate into each dish, roll the dish around tilting it as you do so it is evenly lined all round.
Egg whites 12 medium egg whites, 170g caster sugar
Preparation Method 1. Whisk the egg whites to soft peaks with an electric whisk. Sprinkle in the sugar as you are mixing. Keep whisking to give stiff, firm peaks to give volume to the soufflés. 2. Mix the Crème Patisserie and Ganache in a large bowl. Stir in 1/3 of the egg white. Carefully fold in a third of the rest, cutting through the mixture. Fold in another third (take care not to lose the volume); fold in the rest. 3. Spoon the mixture into the dishes to fill them by three-quarters, make sure it fills all the gaps. Fill the dishes to the top with the mixture, tap each dish on to the surface so the mixture fills the sides. Take a palette knife and pull it across the top of each dish so the mixture is completely flat. Take a little time to wipe any splashes off the outside of each dish, or they will burn on while cooking.
Future Creative CIC 25 Stanhope Road, Deal, Kent CT15 6AD Tel:- 01304 370310 www.future-creative.org
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Cyber Youth Connections Recipe Book Hot Chocolate Soufflé cont’d...
4. So that the mixture won’t stick to the top of the mould, and to give a straight finish, go around the top edge of the mixture with your finger. Sprinkle a little grated chocolate in the centre, then bake the soufflés for 25-30 mins approx. 5. The soufflés should have risen by about two thirds of their original height and ‘jiggle’ when moved, but be set on top. To serve, make a small dip with a spoon in the centre of each, then pour in double cream
Future Creative CIC 25 Stanhope Road, Deal, Kent CT15 6AD Tel:- 01304 370310 www.future-creative.org
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Cyber Youth Connections Recipe Book GĂ‚TEAU PARIS-BREST CHOUX PASTRY Ingredients 130g plain flour 100g unsalted butter cubed 75ml water few drops vanilla extract 3 free-range eggs lightly beaten pinch of salt 1 tbsp flaked almonds Icing sugar for dusting
Preparation method 1. Sift the flour into a bowl. Place the butter and water into a saucepan and heat until the butter has melted. 2. Bring to the boil, remove from the heat and add all the flour in at once. Beat with a wooden spoon until the dough leaves the sides of the pan in a ball. Return to the heat and stir continuously for 2 minutes until the dough glistens. Tip out into a bowl and allow to cool a little. 3. Add the vanilla extract to the beaten eggs and beat into the dough a little at a time, reserving a tiny amount of the beaten egg for brushing later. The mixture should be very shiny and just fall from the spoon. 4. Preheat the oven to 220C/425F/Gas 7. 5. Line a baking sheet with non-stick baking paper. Scoop the dough into a piping bag and pipe a 15cm/6-inch circle on to the baking paper. On a separate tray pipe out 12 profiteroles (roughly half the size of a golf ball) Add a drop of water and a tiny pinch of salt to the remaining beaten egg and use to brush the top of the ring and the profiteroles. Sprinkle generously with flaked almonds and place in the oven for 10 minutes.
Future Creative CIC 25 Stanhope Road, Deal, Kent CT15 6AD Tel:- 01304 370310 www.future-creative.org
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Cyber Youth Connections Recipe Book Gâteau Paris-Brest cont’d... 6. Turn the heat down to 180C/350F/Gas 4 and continue cooking for a further 30 minutes. Remove from the oven and transfer to a wire rack. Immediately cut the ring in half horizontally to release all the steam, and with a pointed knife make a hole in each of the profiteroles. If the inside is still soft and doughy, return to the oven for a few more minutes to dry out. Leave in two halves to cool thoroughly.
CRÈME PÂTISSIÈRE Ingredients 3 free-range egg yolks 80g caster sugar 50g plain flour 320ml milk pinch of salt a few drops vanilla extract
Preparation Method 1. Beat the egg yolks and sugar in a bowl until pale and fluffy, stir in the flour. 2. Bring the milk to the boil and add the salt and vanilla. Whisk the milk mixture into the egg mixture, return to the pan and whisk continuously over a moderate heat. If lumps start to form, simply remove from the heat and whisk hard until smooth again. Keep whisking until smooth and creamy, cook for a further 2 minutes. Scrape out into a bowl and leave to cool. 3. To finish the gateau, place the bottom half of the ring on a serving plate, pipe on the crème pâtissière and set the upper ring on top. Pipe the crème pâtissière into the profiteroles and place evenly on top of the ring. Dust generously with icing sugar and serve.
Future Creative CIC 25 Stanhope Road, Deal, Kent CT15 6AD Tel:- 01304 370310 www.future-creative.org
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