Archive for the ‘Recipes’ Category

You either love it or hate it, I have to say I love it as did many of our guests that sampled it yesterday. We were asked to cater for a corporate company that wanted to take some of their staff out for the afternoon and play games, Drink Pimm’s and eat…. sounds like a good afternoons work!

The Venue was a cut field in Poynings, Near Hove in West Sussex. The surroundings were wonderful and the view was truly amazing which looked right across Devils Dyke and most of Sussex.

We were working with Pretty Clever Events or event partners who managed the event and set up a party marquee for the guests and arranged some entertainment and games for all of the staff to participate in, which they did! We then got down to the serious stuff……… Pimm’s

Red’s Perfect Pimm’s

50ml Pimm’s

4 x large strawberries cut in half

8 x leaves of mint – smashed

8 x slices of cucumber

2 x slices of orange

1/4 red apple – sliced

Lemonade and Cubed Ice

How to build….

1. Put all the fruit into a glass and add the Pimm’s, leave for as long as possible for the fruit and Pimm’s to marinade. The longer the better!!

2. When ready add cubed Ice and then top up with Lemonade.

3. Drink and Enjoy!

Tip…. Make sure you have plenty of fruit in the glass, this is what Pimm’s is all about, Always add ice first otherwise you add to much lemonade and the Pimm’s is too weak!

Our Clients enjoyed the Pimm’s and a few asked for the recipe hence the Blog!

If you have any questions or comments please do let me know

Dan

I was lucky enough to work with a Cuban chef some time ago who talked about the ultimate Mojito recipe and that no other recipe would taste as good as his…. so what did we do?

We made his secret guarded Mojito recipe!

Ok here we go….

1 x Lime Cut into wedges

10 – 12 Fresh Mint Leaves

1 oz White Gomme (equal parts of sugar and water dissolved)

50ml Havana 7yr Old Rum (thats the Secret!)

Crushed Ice

Soda to top up

The final secret ingredient is a dash of Angoustoras bitters….! apparently thats how they make it in Cuba and I can assure you it taste awesome..!

Method.

Take a Hi Ball glass and place squeezed lime wedges and juice in bottom of glass, add gomme and fresh mint. Do not tear the mint just smash it between your hands to shock it this will then release the oils and not bruise it.

Muddle (press with a muddler or rolling pin) the mix slightly but do not crush, you want the drink to stay fresh!

Add crushed ice to 3/4 of the glass and then pour on 50ml Havana Rum.

Take a Cocktail spoon and give the drink a real good mix up and make sure all the lime and mint is stirred.

Add a little more ice and then top up with Soda, finish off with a dash of Angoustoras!

There you have it….. enjoy and drink moderately!!

Crème Brulee is one of the hardest desserts to get right, basically it’s an egg custard that is cooked on a low heat to just set the mix, lots of flavours can be added and over the years I have played around with all different kinds of flavours. My favourite is White Chocolate & Vanilla.

I have used this recipe for over 15 years and it has yet to fail me!

The texture should be smooth and creamy but also light, so many times I have eaten crème brulee and its been runny or so hard you cannot get your spoon in it, also glazing the top is really important. I use a little castor sugar, making sure that it’s evenly spread over the brulee and then glaze until golden brown, but not too dark or it will be bitter.

Enjoy!

White Chocolate & Vanilla Crème Brulee
Makes 8
Gas Mark 3

5 Large Egg Yolks
4 oz Castor Sugar
1 pt Double Cream
2 oz White Chocolate
1 Vanilla Pod, Scrape out seeds

Method…

• Place egg yolks and sugar in bowl and stir for 1 minute

• Heat cream and vanilla in microwave until almost boiling

• Pour hot cream and vanilla onto egg mix and stir all the time (do not use whisk as this will create air bubbles)

• Add white chocolate and the heat of mix will melt chocolate and make mix velvety

• Fill ramekins about ¾ the way up and place in tray and fill hot water around the moulds (Bain Marie) the water should just come up over half way on the ramekins.

• Place in pre heated oven for 30 minutes

• You are looking for a little wobble in the middle of the brulee (about the size of a 2p) when you have this turn oven off and leave in for 10 minutes.

• Take out of oven and leave on side for 30 minutes in water

• Take out and refrigerate for at least 6 hours

• When ready sprinkle with castor sugar and glaze top with gas gun or grill

Dan’s Dish Tip: Serve Brulee with Raspberry Sorbet and maybe some crushed raspberries and shredded Mint.