Sunday Dinner

Eton Mess

May 22, 2011

Eton Mess

Eton Mess is a dessert of English origin consisting of a mixture of strawberries, pieces of meringue and cream, which is traditionally served at Eton College’s annual cricket game against the students of Winchester College.  The dish has been known by this name since the 19th century.  A similar dessert is the Lancing mess, served throughout the year at Lancing College in West Sussex, England.  The word mess refers to the appearance of the dish.

INGREDIENTS

1 Pound Fresh Strawberries

1 Pint Double Whipping Cream

Icing Sugar

12 Meringue Nests (Purchase in a Store)

Keep the ingredients in the refrigerator until needed as this is a dessert best served cool.  Break up the meringues into bite sized irregular chunks.  Forget baking your own meringues, it is far too much trouble and the store bought ones are as good quality as home baked meringues. 

Remove the strawberry stalks and cut them in half or into thick slices if they are large.  Place half of the cut strawberries and all of the icing sugar into a blender and blend for 20 seconds to make a puree.  Whip the cream until it starts to thicken, but hasn’t turned solid.  Add the meringues to a large bowl and pour in the cream & the strawberries.  Add half of the puree and stir it all together gently with a spoon.  The goal is to get a red and white marbled effect rather than a pink all over color.  Spoon into serving dishes and drizzle over the remaining strawberry puree.  Keep refrigerated until serving.  Serves 4

Victoria Sponge

May 21, 2011

Victoria Sponge

The Victoria Sponge Cake was named after Queen Victoria, who favored a slice of the sponge cake with her afternoon tea.  A traditional Victoria Sponge consists of raspberry jam and whipped double cream or vanilla cream.  The jam and cream are sandwiched between two sponge cakes.  The top of the cake is not iced or decorated. 

INGREDIENTS

8 Ounces Unbleached Flour

2 Teaspoons Baking Powder

8 Ounces Sugar

8 Ounces of Soft Butter

4 Large Eggs

½ Teaspoon Vanilla Extract

Filling:

4 Ounces Raspberry Jam

5 Ounces Double Cream – Whipped

Preheat the oven to 375° F.  Beat the butter and sugar until pale and fluffy.  In a small whisk the eggs just to mix.  Slowly add the eggs to the butter and sugar mixture.  Make sure that each addition is well mixed in before adding more.  Sift the flour and baking powder, then gently fold into the egg mixture with a spatula.  Use baking parchment to line a 9 inch round cake pan with a removable bottom.  Line the side of the pan with a separate strip of parchment.  Pour in the cake mixture.  Bake for 30 minutes or until done.  Cool on a wire rack.  Remove the cake from the pan and cut into two equal layers using a bread knife.  Spread jam on the cut surface of one layer and whipped cream on the other cut surface.  Sandwich together.  Serve sprinkled with confectioner’s sugar is you like.  Serves 8

 

Bakewell Tartlet

May 20, 2011

Bakewell Tartlet

The Bakewell Tart is a traditional English baked dessert tart of cake.  It is a distant cousin of the original “Bakewell Pudding.”  The Bakewell Tart consists of a shortcrust pastry shell, spread with jam and covered with a sponge-like filling enriched with ground almonds (Frangipane).  The Derbyshire town of Bakewell claims to be the home of the authentic Bakewell Pudding.  The tale told to tourists is that the tart was an accidental invention of the 1860’s, which occurred when a nobleman visiting the White Horse Inn (now called The Rutland Arms) at Bakewell and ordered a strawberry tart.  The cook, instead of stirring the egg mixture into the cake, spread it on top of the jam. 

INGREDIENTS

For The Pastry:

1 ¼ Cups Unbleached Flour

1/3 Cup Confectioner’s Sugar

½ Teaspoon Salt

10 Tablespoons Chilled Unsalted Butter (Cut into Pieces)

2 Lightly Beaten Egg Yolks (Plus 1 Tablespoon Water)

For The Filling:

8 Tablespoons Unsalted butter

1/3 Packed Almond Paste

½ Cup Sugar

3 Lightly Beaten Eggs Plus 1 Egg White

1/3 Cup Plus 1 Tablespoon Cake Flour

1 Cup Strawberry, Raspberry or Sour Cherry Jam

For The Icing:

1 1/3 Cups Confectioner’s Sugar

2 Tablespoons Water

Garnish:

6 Halved Candied Cherries

To make the pastry:  In a food processor combine flour, confectioner’s sugar and salt.  Pulse to mix.  Add the butter and process in short pulses until pea-sized crumbs form .  Do this for 25 seconds.  While pulsing, add the egg yolk mixture and process to form large, moist crumbs (pulse 15 seconds more).  Turn the dough out onto a lightly floured surface, shape the dough into a ball and divide it in half. Shape each half into a flat 5” dish and cover with plastic wrap.  Refrigerate at least 1 hour. 

Move the oven rack into the center of the oven and preheat to 400° F. 

Working with one piece of dough at a time, roll out to 1/8 inch thickness.  Using a 3 inch round cookie cutter, cut out 12 rounds of pastry.  Transfer a round to each well of a 12 well mini tart tin or you may use individual mini tart tins.  Using your fingers, press the pastry to fit into the well.  Refrigerate until ready to bake. 

To make the filling:  In a large bowl beat the butter until light and creamy with an electric mixer.  Add the almond paste and sugar.  Beat until smooth and creamy.  While beating, add the eggs one at a time.  Blend well after each addition.  Reduce the speed to low and fold in the cake flour until just blended and no lumps of flour remain.  Spoon 1 heaping teaspoon of jam into each tart shell to make a thin layer ¼ inch deep.  Spoon the filling into each shell, filling it just to the top.  Bake in a preheated oven until (on the middle rack) the tartlets are golden.  Remove from oven and cool on a wire rack for 15 minutes.  Repeat until you have finished up making all tartlets. 

For the icing:  Sift the confectioner’s sugar into a bowl.  Combine with 2 tablespoons of water until smooth.  Spoon the icing over the cooled tartlets and tope with candied cherry half.  Makes 24 tartlets

English Custard Pudding

May 17, 2011

English Custard Pudding  

INGREDIENTS

1 Ounce Sugar

10 Ounces Boiling Milk

1 Tablespoon Vanilla Extract

2 Large Egg Yolks

Beat the egg yolks in a small bowl.  In a large bowl combine the sugar, vanilla and the beaten yolks.  Pour in the boiling milk whisking while you pour.  Put the custard into a saucepan and over LOW heat.  Stir until the right consistency is obtained.  DO NOT let the mixture boil or you will end up with scrambled eggs.  Remove from heat and either serve immediately or allow to cool.  Once cooled it should be covered and kept in the refrigerator for 2 days.  Do not reheat once chilled.  Serves 4

Spotted Dick

May 16, 2011

Spotted Dick

Some would rather call this dessert “Spotted Dog Pudding.”  The spotted part refers to the currants in the dough and the word dick is a colloquial word for pudding. 

INGREDIENTS

8 Ounces Self-Rising Flour

4 Ounces Shredded Suet

8 Ounces Currants

2/3 Cups Cold Water

1 Ounce Sugar

1/8 Teaspoon Salt

Mix together the flour, sugar, salt, suet and the currents.  Keep mixing and add a little water at a time until the whole becomes firm dough.  Roll into a long cylindrical shape that is about 8 inches long.  Carefully place the rolled pastry into a small pan that is close to 8 inches diameter as possible.  On top of the stove, place this smaller pan into a larger pan that is filled with boiling water.  Do not fill so that the water spills into the smaller pan.  This is to make a steamer to “steam” the pudding.  Put on the lid to the larger pan and steam for about 2 ¼ hours making sure that the water is topped up in the outer pan with boiling water. If you would rather steam in the oven you can wrap in roil and bake at 400° F for 1 ½ hours.  Serve with custard.  Serves 6

Lamb Vindaloo

May 14, 2011

Lamb Vindaloo

INGREDIENTS

1 Pound Cubed Lamb

1 Tablespoon Coriander Seeds

1 Teaspoon Cumin Seeds

2 Teaspoons Mustard Seeds

5 Black Peppercorns

5 Cloves

5 Dried Red Chilies

1 Cinnamon Stick

½ Teaspoon Cardamom Seeds

½ Teaspoon Ground Turmeric

6 Chopped Garlic Cloves

2 Tablespoons Chopped Ginger

1 Cup Wine Vinegar

5 Tablespoons Vegetable Oil

16 Ounces Canned Tomatoes

1 Cup Water

¼ Teaspoon Salt

Heat a large skillet over medium heat and fry the whole spices until browned.  Grind them to a fine powder.  Stir in the turmeric and salt.  Blend the powder with the garlic, ginger and 4 tablespoons of wine vinegar to a smooth paste in a food processor.  Rub the paste into the meat and leave to marinate overnight. 

Heat the oil in a large skillet and fry the onions over a medium heat until golden brown.  Add the lamb and fry for 15 minutes until golden brown.  Stir in the tomatoes and fry until all the liquid has been absorbed and the oil appears on the surface.  Add the remaining wine vinegar and water. Bring to a boil, cover and cook over a medium-low heat for 40 minutes until the meat is tender.  Serves 4

Lamb Korma

May 13, 2011

Lamb Korma

INGREDIENTS

1 Pound Cubed Lamb

4 Tablespoons Plain Yogurt

3 Chopped Onions

3 Chopped Garlic Cloves

2 Inches Ginger

3 Tablespoons Ghee

8 Crushed Black Peppercorns

4 Coarsely Crushed Green Cardamom Pods

2 Crushed Cloves

1 Teaspoon Chili Powder

2 Teaspoons Ground Coriander

2 Cups Water

¼ Teaspoon Salt

Fresh Chopped Coriander

Place 2 of the onions, garlic and ginger in a food processor and blend to a smooth paste.  Heat the ghee in a large skillet and add the remaining roughly chopped onion.  Stir frequently and fry to a pale golden color. Add the crushed spices, salt and lamb. Stir constantly and fry the meat for 5 to 8 minutes to a rich brown color.  The ghee will start to separate at this stage.  Add the ground onion paste.  Continue to stir for another 10 minutes until the mixture is well browned.  Add the chili powder and ground coriander.  Stir well.  Add the yogurt 1 tablespoon at a time stirring continuously.  Fry until the ghee again starts to separate.  Soon the sauce (masala) will start to stick to the bottom of the pan.  Add the water at this stage and mix well.  Cover with a tight fitting lid and reduce the heat.  Simmer for 1 ½ hours or until the meat is tender and the sauce has thickened.  Transfer to a serving dish and sprinkle with fresh coriander.  Serves 4

Tandoori Chicken

May 12, 2011

Tandoori Chicken

INGREDIENTS

1 Pound Boneless Chicken

2 Sliced Onions

2 Lemons

5 Whole Green Chilies

3 Tablespoons Onion Paste

½ Teaspoon Ginger Paste

½ Teaspoon Garlic Paste

1 Teaspoon Turmeric Powder

1 Teaspoon Red Chili Powder

1 Teaspoon Coriander Powder

1 Teaspoon Cumin Powder

½ Cup Plain Yogurt

¼ Teaspoon Salt

¼ Tablespoon Cinnamon Powder

¼ Tablespoon Clove Powder

2 Tablespoons Oil

Wash and pat dry the chicken pieces.  Mix onion paste, ginger, garlic, turmeric, red chili powder, coriander, cumin, yogurt, salt, cinnamon, 1 tablespoon oil and clove powder into a medium sized bowl.  Mix well.  In a large bowl place all of the chicken pieces and pour the spice mixture over the chicken.  I like to use the zip lock bags for marinating.  Make certain that all of the chicken pieces are covered with the marinade.  Chill in the refrigerator for 8 hours.  When ready to cook preheat the oven to 450° F.  Oil a large flat baking sheet.  Place the chicken on prepared baking sheet one by one in a single layer.  Bake for 45 minutes.  Turn chicken pieces over and bake for another 5 minutes.  Remove from oven and garnish with sliced onions and sliced lemons.  Serves 4

Butter Chicken

May 10, 2011

Butter Chicken

INGREDIENTS

½ Cup Plain Yogurt

1 Tablespoon Lemon Juice

1 Teaspoon Turmeric

2 Teaspoon Garam Masala Powder

1 Teaspoon Chili Powder

1 Teaspoon Ground Cumin

2 Teaspoons Grated Fresh Ginger

2 Crushed Garlic Cloves

4 Chopped Chicken Breasts

4 Ounces Roasted Cashews

2 Ounces Unsalted Butter

1 Tablespoon Sunflower Oil

1 Finely Chopped Medium Sized Onion

1 Teaspoon Ground Cardamom

1 Cinnamon Stick

1 Bay Leaf

2 Teaspoon Sweet Paprika

14 Ounces Canned Crushed Tomatoes

5 Ounces Chicken Stock

1 Cup Thickened Cream

Combine yogurt, lemon juice, turmeric, garam masala, chili, cumin, ginger and garlic in a medium sized bowl.  Add chicken and stir well.  Cover and refrigerate overnight.  Reserve half of the roasted cashews and place remaining cashews in a food processor.  Process until finely ground. 

Heat the butter and oil in a large skillet over medium heat.  Add the onion, cardamom, cinnamon and bay leaf.  Cook for 2 minutes until the onion starts to soften.  Reduce heat to low and then add chicken and marinade, paprika, tomato puree, cashew powder and chicken stock.  Simmer for 15 minutes.  Stir in cream and cook for another 10 minutes.  Garnish with remaining cashews, chopped coriander and serve with rice.  Serves 4

Chicken Curry

May 8, 2011

Chicken Curry

INGREDIENTS

1 Pound Skinless & Boneless Chicken Breasts

3 Crushed Garlic Cloves

¼ Teaspoon Ginger

1 Cup Chicken Broth

1 Finely Chopped Onion

1 Teaspoon Olive Oil

1 Cup Water

½ Teaspoon Cumin Powder

½ Teaspoon Coriander Powder

¼ Teaspoon Garam Masala

¼ Teaspoon Turmeric Powder

1 Finely Chopped Green Chili

2 Tablespoons Coconut Milk

3 Tablespoon Finely Chopped Coriander Leaves

Heat olive oil in a medium size pan.  Dice chicken breasts and sauté until golden brown.  Remove and drain.  Add the onion, ginger and garlic and sauté until golden brown as well.  Add all of the spices and sauté for another minute.  Add chicken broth and water and let it boil for 2 minutes.  Add chicken pieces and cover the pan and let it cook for 30 minutes.  At the end of 30 minutes add the coconut milk and cook for another 1 minute.  Serve over basmati rice.  Serves 4

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