Lorraine Pascale's Blog, page 6
December 18, 2014
Lovely limoncello
From Fast, Fresh and Easy Food.
To prepare the containers for this luscious lemon drink, sterilise a 1-litre glass bottle with a stopper or a Kilner jar in the dishwasher on the hottest wash, or carefully put them in just-boiled water (off the heat) for a couple of minutes and dry with a clean tea towel.
Prep time: 10 minutes
Infusing time: from 1 day to 3 months
Makes: 1 litre
EQUIPMENT
Medium pan, zester,
1-litre glass bottle with a stopper
or a Kilner jar (sterilised – see
right), fine sieve
INGREDIENTS
300g granulated sugar
200ml cold water
8 lemons
600ml vodka
METHOD
Put the sugar in a medium pan over a low to medium heat with the water.
Cook for a few minutes, giving it a stir from time to time, until the sugar
has melted. Then turn up the heat, bring to the boil and leave to bubble
away for 2 minutes.
Meanwhile, give the lemons a wash in hot soapy water to get rid of the
shiny, waxy coating and then rinse and dry them well. Finely grate the
zest, avoiding the white pith, and set aside.
Remove the syrup from the heat, carefully add the vodka and stir in the
lemon zest.
Pour into the sterilised bottle or jar and leave to infuse for at least 1 day,
but up to 3 months. The flavour will develop further the longer you
leave it.
Once ready, strain the liquid through a fine sieve to remove the zest.
Serve freezer cold.
Prawn bisque with basil & brandy
From Home Cooking Made Easy.
This dish requires a little effort and good large prawns are often not cheap, but it is
definitely worth making.
One freezing cold winter’s day, a good friend of mine organised a lunch date over in Shoreditch. Over lunch I had some of the finest food I have had in a long time, I met a fabulous chef called Pierre Koffman and his lovely wife Claire. Pierre is one of the godfathers of the chef world, having had the likes of Marco Pierre White and Gordon Ramsay through his kitchens. I found one of his old books and after reading it, I was inspired to write this recipe, so Pierre and Claire, this one is for you.
Serves 4 as a starter
INGREDIENTS
1 large red onion, peeled and finely chopped
Oil, for cooking
15–20 large raw prawns
1 clove of garlic
1 bay leaf
2–3 very big squirts of tomato purée
125ml brandy
650ml good-quality fish or vegetable stock
60ml double cream
1 carrot, peeled and roughly chopped
Paprika, to taste
2 knobs of butter, plus an extra knob if necessary
Salt and freshly ground black pepper
1 heaped tbsp plain flour, plus extra if necessary
½ bunch of fresh basil, leaves only
METHOD
Put the onion in a medium pan with some oil and cook over a very low
heat for about 10 minutes.
Meanwhile, remove the shells and tails from the prawns and set aside.
As soon as the onions are soft, put the shells and tails in the pan and
cook, stirring from time to time, over a high heat for about 2–3 minutes,
or until the prawn shells have turned pink. Add the garlic, bay leaf and
tomato purée and cook for 1 minute, then add 75ml of the brandy. If the
brandy does not evaporate in one go, turn up the heat and let it boil for
a minute or so. Now pour in the stock, cream, carrot and paprika. Bring
to the boil, then turn down the heat and leave to simmer for 30 minutes.
Five minutes before the stock is ready, melt a knob of butter in a frying
pan over a medium–high heat. As soon as the butter is sizzling, add the
prawns and salt and pepper and cook for 2–3 minutes. Add the
remaining 50ml brandy and cook for another minute to get rid of the
strong alcoholic taste, then take the pan off the heat.
Put a sieve over a bowl and pour in the stock mixture. Using the end of
a rolling pin or a potato masher, squish the shells so that all the flavour is
squeezed out through the sieve. It’s important to spend a good 5 minutes
on this because this is where all the flavour lives. Discard the shells,
reserving the stock.
Rinse out the pan in which you cooked the prawn stock, add the other
knob of butter and the flour and stir gently together to form a paste.
Gradually add the prawn stock, stirring all the time to avoid any lumps.
Once you have added all the stock, increase the heat and boil it like
mad for a minute or so until it has thickened. If you would like the bisque
a little thinner, add a splash more water. If you would like it thicker, put
another small knob of butter into a mug, add a tablespoon of flour and
a few tablespoons of the stock and mix to combine, then add the mixture
to the bisque and boil again for 1 minute.
Now pop the prawns and any liquid left in the frying pan into the pan
with the stock, and heat through for 30 seconds or so.
Divide the bisque among four bowls and sprinkle with some basil leaves.
Serve with some warm crusty bread. This soup is rather filling and quite
possibly one of the tastiest things I have ever eaten.
Mini beef Wellingtons with morel mushrooms, sherry & thyme
As always, the sherry in this dish is optional. I made this recipe for a very small family gathering, telling everyone ahead of the day what foods were on the menu. Everyone was totally into it except one person, who shall remain nameless, who said that they would like theirs with no pastry. And so, the ‘naked’ beef Wellington was born – although I prefer to eat my Wellingtons fully clad!
From Home Cooking Made Easy.
Serves 4
INGREDIENTS
1 x 500g packet of puff pastry
Plain flour, for dusting
1 x 20g packet of dried jumbo morels or 20g dried porcini mushrooms
Oil, for cooking
Salt and freshly ground black pepper
4 x 180g slices of beef fillet
4 small shallots, peeled and very finely chopped
Knob of butter
500g chestnut mushrooms, wiped and finely chopped
1 generous glug of medium sweet sherry (optional)
Large handful of fresh thyme leaves
1 egg, lightly beaten, for the eggwash
300ml double cream
METHOD
Roll out the puff pastry on a well-floured work surface to 0.5cm and about 36 x 36cm square. Trim the edges with a sharp knife to neaten them up a little if necessary, then cut the square into four squares and place them on two baking trays. Pop them in the fridge for 5 minutes to firm up a little.
Rinse the dried mushrooms in cold water, then put them in a small bowl and cover with hot water. Leave to soak for 20 minutes.
Meanwhile, heat some oil in a frying pan and heat until very hot. Season the beef well all over and pan-fry it for 1 minute on each side, then set aside.
Put the shallots in the pan and fry for 4–5 minutes or so until softened, then add the butter and chestnut mushrooms and cook for a few minutes. Meanwhile, drain the morels (save the liquid for a soup or stock) and finely chop, then add them to the pan together with the glug of sherry, if using. Turn up the heat and cook until most of the sherry has evaporated and the mushrooms are looking dryish and not too mushy. Add the thyme, check the seasoning and cook for 1 more minute, then take the pan off the heat and set aside.
Preheat the oven to 200°C (400°F), Gas Mark 6. Remove the pastry from the fridge – it should be maleable but not too soft. Put a large tablespoon of the mushroom mixture into the centre of the pastry and spread it out to the same size as a beef steak. Pop the steak on top and brush a little of the eggwash around the edges of the pastry. Draw up the corners and edges of the pastry so they meet and overlap slightly in the middle. Turn it right side up and shape it round the sides a little with your hands. Repeat with the other three beef fillets and pastry squares. There will be a good amount of mushroom mixture left over, and this is for the sauce later. If the pastry is too soft, put it in the fridge for 5 minutes or so to firm up. This will make sure the pastry does not just melt into a gooey mess in the oven before it has had a chance to puff up.
Before baking, slash the tops to a design of your liking and brush them all over with more eggwash. Cook in the oven for about 14 minutes for medium rare, or cook for longer or shorter depending on how you like your beef.
Five minutes before the Wellingtons are ready, reheat the mushroom mixture. When it is hot, add the double cream and cook on a high heat for 2 minutes. Taste and adjust the seasoning if necessary, then take off the heat and cover with a lid to keep warm.
When the Wellingtons are ready, remove them from the oven and serve with the sauce and a big glass of a hearty red wine.
Baked mushroom, chestnut & pea ‘risotto’ with truffle oil
From Home Cooking Made Easy.
Truffles are amazing mushrooms from Italy, but they are very expensive. However, you can buy oil infused with truffles.
This oil is one of life’s great pleasures. I was introduced to it a few years ago and since then I have not looked back. The oil is not cheap, you get a teensy weensy bottle for about £4, but because the flavour is so intense you only need to use a small drizzle. Not being the most patient of chefs, I love this cheat’s risotto: a little bit of stirring first, then straight into the oven to finish off.
Serves 4–6
INGREDIENTS
10–12g dried wild porcini mushrooms
200ml warm water
Large knob of butter
150g chestnut mushrooms, wiped and finely sliced (or wild if they have them)
150g tinned whole chestnuts, broken up a little
Salt and freshly ground black pepper
400g Arborio rice
Good glug of dry white wine
700ml good-quality vegetable or chicken stock
1 bay leaf
100g Parmesan cheese (or use vegetarian Parmesan-style cheese)
Handful of frozen peas
Small handful of fresh thyme leaves
Drizzle of truffle oil (optional)
EQUIPMENT
Large casserole or ovenproof dish, about 19 x 26cm and 5cm deep
METHOD
Put the dried wild mushrooms in a mug, pour over the warm water and leave to soak for a good 20 minutes.
Preheat the oven to 200°C (400°F), Gas Mark 6. Melt the butter in a medium pan over a medium heat until it starts to sizzle, then add the fresh mushrooms and cook for 3–5 minutes. Add the chestnuts and some pepper (the Parmesan, which is added a little later is very salty, so there is no need to add any salt). Add the rice and stir everything together well, then add the wine. Turn up the heat and boil until most of the wine has evaporated. Now add the stock and bay leaf and return to the boil.
Meanwhile, place a sieve over a small bowl and tip the dried mushrooms and the soaking liquid into it. Pour the liquid in with the rice, then roughly chop the porcini mushrooms and add them to the rice. Now tip the mixture into the casserole or ovenproof dish and cook, uncovered, in the oven for 20 minutes. After 20 minutes take the dish out of the oven, add the Parmesan cheese, peas and thyme and mix together well. Return to the oven and cook for a further 15–20 minutes, checking after 15 minutes to see if any more liquid is needed. If it is dry, just add a little water.
Once it is cooked, take the dish out of the oven and season to taste. I love to drizzle mine with truffle oil. This dish is fabulously filling and a firm favourite in my house.
Lychee, Basil and Mint Bellini
There are two ways of making this refreshing drink and I have included both. The first one has the lychees bobbing about in the liquid, as in the picture. In the other method, the lychees are blended in with the drink to give more concentrated lychee flavour as well as ease of drinking, so the choice is up to you. See page 83 for the recipe.
INGREDIENTS
Serves one straight version
2 lychees (from a tin) without stones
1 tbsp lychee juice (from the tin also)
125ml (4½ fl oz) Prosecco, cava, sparkling wine, Champagne (or lemonade for a nonalcoholic version), well chilled
2-3 fresh mint leaves
2-3 fresh basil leaves
Blended version
4 lychees (from a tin) without stones
2 tbsp lychee juice (from the tin also)
125ml (4½ fl oz) Prosecco, cava, sparkling wine, Champagne (or lemonade for a nonalcoholic version), well chilled
2-3 fresh mint leaves
2-3 fresh basil leaves
METHOD
1. For the straight version, pop the lychees and lychee juice into a 200ml (7fl oz) champagne flute (or other tall glass). Slowly pour in your choice of bubbly to come almost to the top. Rip the mint and basil leaves on top and serve at once.
2. For the blended version, blitz the stoned lychees with 2 tablespoons of juice from the tin with a mini or stick blender until smooth. Pour into a 200ml (7fl oz) champagne flute (or other tall glass). Slowly pour in your choice of bubbly to come almost to the rim, then rip the mint and basil leaves over the top and serve at once.
December 15, 2014
Spicy herb omelette
INGREDIENTS
Serves 4
8 medium eggs or 14 egg whites
1 bunch of coriander
1 bunch dill
1 bunch of parsley
1 handfuls of thyme
1 clove of garlic
2 tsp ground cumin
1 tsp ground cinnamon
1 tsp ground coriander
1 tsp paprika
Salt
60g walnuts
METHOD
1. Toast the herbs in a dry pan until you start to smell their aromas.
2. Blitz them and everything else together in a blender.
3. Pour into an 8inch non stick ovenproof pan or dish and bake for 8-10mins at 175c
4. Then invert onto a plate and enjoy!
December 11, 2014
Vanilla and yogurt panna cotta with pomegranate jelly
I love the contrast of the white and the red (my favourite colour) in this recipe. But after you have tried this recipe once, if you fancy it, mix up the fruit the next time using mango or even blackberries for a different flavour. Link to the video clip to see how to set your panna cotta on a slant.
Equipment and preparation: you will need 6 x 200ml/7fl oz pretty glasses for this recipe, a large tray or trays that will easily fit in the fridge, and if you wish to set your panna cotta on a slant either egg cartons, crumpled tea towels or some modelling clay to help prop the glasses up.
INGREDIENT
For the panna cotta layer
3 gelatine leaves
100ml/3½fl oz double cream
100ml/3½fl oz full-fat milk
100ml/3½fl oz caster sugar
1 vanilla pod, seeds only
300g/10½oz Greek yoghurt
For the jelly layer
135g/4¾oz pack raspberry jelly, cut into cubes
300ml/10fl oz pomegranate juice
For the topping
½ pomegranate, seeds only
Preparation method
For the panna cotta, put the gelatine in a bowl of cold water and leave to soak for five minutes.
Place the double cream, milk, sugar and vanilla seeds into a small pan and heat though gently, just enough for the sugar to dissolve, stirring from time to time.
Meanwhile, put the yoghurt in a large jug, stirring to loosen it up and set aside. Remove the creamy mixture from the heat once ready.
The gelatine should be soft by now, so lift it out of the water and squeeze the excess water out. Drop the gelatine into the creamy mixture and stir until dissolved. Leave to cool to body temperature for about 10-15 minutes.
Meanwhile, prepare your glasses. You will need 6 x 200ml/7fl oz pretty glasses for serving, but as the layers are set at a slant, the glasses will need to be propped to one side. Depending on the shape or type of glass, you may find egg cartons or even crumpled tea towels perfect to help prop the glasses. They could also tilt perfectly sitting in individual ramekins. Whatever you use, set them on a large tray or trays that will easily fit in the fridge.
Once cool, pour the creamy mixture over the yoghurt and then gently whisk everything together.
Carefully pour the mixture into the six glasses, dividing it evenly, without allowing any to spill out. Carefully place the tray in the fridge and leave to set for 1-2 hours, or until nice and firm. To start the setting process off quickly, you can always put them in the freezer for 20 minutes or so before popping them in the fridge to finish setting.
Meanwhile, for the jelly layer, place the raspberry jelly into a measuring jug. Pour over 200ml/7fl oz of just-boiled water and stir until the jelly dissolves. Stir in the pomegranate juice, then leave the liquid to cool to room temperature - make sure it is really cool so as to not melt the panna cotta on impact.
Remove the set panna cottas from the fridge and stand the glasses upright, removing any props. Pour the cool jelly over each one, dividing it evenly. Return the glasses back to the fridge for about two hours, or until the jelly is set firm.
When you are ready to serve, top each panna cotta with pomegranate seeds and sit on a serving plate with a small spoon. These will keep for a few days in the fridge.
December 9, 2014
Festive food and Family traditions
Lorraine talks family traditions and festive food in a Q and A for Bicester Village.
What is the best gift you have given or received – was there a story behind it?
The best gift I received was from my daughter. She did a big picture and some writing about love and a mother’s and a daughter’s relationship. It was so lovely!
How will you be spending Christmas day and will you be doing all the cooking?
I will be spending Christmas with family and friends this year and yes I will be doing all of the cooking! We will go for a long walk once I have done all the preparations for the vegetables and turkey, and then settle in for some TV and food!
Do you have any festive family traditions that you stick to every year?
We still like to do stockings every year! Even for the adults. And there are always the same sweets in the kitchen: Quality Street, Matchmakers and Toblerone.
What is your signature festive dish?
My signature festive dishes are a couple of things: I make a port, champagne and rosemary gravy, which is ‘legendary’, apparently! And I also do baked brussel sprouts with garlic, thyme and chorizo, which are lovely.
Who would your dream festive dinner party guests be?
Well, I can only really say all of my family and close friends. Oh, and Oprah!
Have you ever had a festive kitchen disaster?
Before I trained as a chef, when I was in my teens living in Australia, we put the turkey in the oven and had not turned the oven on. Needless to say, we didn't eat until Boxing Day.
Do you have any tips for making baking look more festive to impress your guests?
You can make gingerbread cookies and cut a hole in them and thread them with a red ribbon. Of course icing sugar does hide a multitude of sins! Strategically placed winter fruits on a dessert sprinkled with icing sugar can look lovely. Edible glitter is great for making things sparkle. White chocolate drizzled on top of cakes is lovely and I put pomegranate seeds on top, too, to make it look really festive.
November 20, 2014
Blog: The Essence of Christmas
The hotly anticipated annual adverts have aired, the supermarket shelves are stocked with festive food and High Streets up and down the country are glittering with lights.
Christmas is officially on the way!
For me, Christmas is a time for being grateful for all the wonderful things in my life, and celebrating with the amazing people I share it with. Plus it’s a great excuse to decorate the house top to bottom with fairy lights and get busy in the kitchen cooking up some seasonal snacks!
I always treasure presents which have a personal touch, and try to remember this when I give gifts of my own. As a result, Christmas is the perfect opportunity for me to unleash my creativity whilst showing my family and friends just how much they mean to me.
Last year I rolled up my sleeves and cooked up a whole range of tasty treats for my handmade hampers. This year I’ll definitely be looking to the new Pandora Essence collection for personal gifts for my loved ones.
Christmas wouldn’t be complete without my own visit from Santa. I like to think I’ve worked pretty hard this year, so I’m hoping I might find a little something from Pandora in my stocking too! I’ve got my eyes on the gorgeous Shimmering Leaves necklace and statement earrings, as well as one or two Pandora Essence charms to add to my collection (my own personal Essence values are Belief, Caring and Dedication). I have so many Pandora charms – old and new - and they just go so easily with every outfit. They’ll definitely be my key accessory this party season.
My Christmas wish this year is for a smooth, happy and healthy Christmas for everyone.
Merry Christmas
Lorraine x
November 18, 2014
Best and worst Christmas cakes on the high street
From elegant snowflakes, roses and reindeer, to a 3D winter woodland scene, atop tiers of smooth white icing - not to mention a brown-paper-wrapped ‘parcel’.
These are the supermarkets’ Christmas cakes for 2014, and Lorraine is ready to unleash a very big knife on them
Lorraine joined The Telegraph to blind taste test seven Christmas cakes from the High Street and help you pick out a scrumptious centrepiece for your festive celebrations.
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