PAVLOVA WITH GRIOTTINE CHERRIES WITH CHANTILLY CREAM (serves 6) INGREDIENTS 6oz castor sugar
1/4pt fresh egg white 1/2tsp malt vinegar 1/2tsp vanilla extract 1/2tsp corn flour 3oz sugar 1 small jar of griottine cherries Lightly whipped double cream METHOD FIRSTLY weigh all ingredients separately.
THE KILDONAN HOTEL 17/30 Kildonan, Isle of Arran, KA27 8SE TART For the tart case: CUSTARD 250g plain flour 125g unsalted butter, softened and cut into small cubes 1 egg 1 tsp castor sugar
1/2 tsp table salt cold water 40ml filling: For the custard double cream 350ml milk 150ml whole 120g egg yolks 1 egg 85g castor sugar
HOW TO MAKE THE PERFECT CLASSIC CUSTARD TART Each week a top chef shows you how to make a perfect dish.
His ingredients include two bottles of Chianti (you have plenty of options available), two clementines (you could replace them with our standard oranges), peel of a lime and lemon each, 250 gm of castor sugar
, cloves, cinnamon, bay leaf, nutmeg and star anise.
ingredients 16 free range egg yolks 350g castor sugar
1lt thick double cream, semi whipped 1 vanilla pod, split To serve: strawberries method?
1 WHAT YOU WILL NEED 250g plain flour, 250g unsalted butter, 500g castor sugar
, 500g golden syrup, 20g ground ginger, 5g mixed spice 2 FROM CRUMBS TO A PASTE
Take out and brush with sugar syrup and then dust with lots of castor sugar
before popping it back in the oven for the last five minutes.
Method: Preheat the oven to 160C (gas mark 4) For the sugar mix the same amount of cinnamon powder with castor sugar
25oz salt 3oz castor sugar
15oz eggs 30z milk 3oz yeast 7.
You'd normally have waffles Waffles ooze a comfort factor with dollops of butter and a sprinkling of castor sugar
, or a generous lashing of maple syrup on top, but there are recipes that allow them to be topped with fried chicken and kidney stew.
Serves 4 INGREDIENTS *8 medium sardines, whole but gutted and scaled and the heads removed 8 slices of smoked streaky bacon 16 large leaves of fresh basil Salt and pepper Olive oil FOR THE RATATOUILLE CHUTNEY *1 small aubergine (diced) 1 red pepper (diced) 1 courgette (diced) 2 cloves garlic, chopped 1 red chilli, finely chopped 1/2 chopped red onion (diced) 4 chopped tomatoes (diced) 5g basil chopped 75ml white wine vinegar 25g castor sugar
Seasoning METHOD *In a pan, saut the garlic, onion and chili in a little olive oil before adding the aubergine and peppers and cook for a fewminutes.
Drizzle melted butter over crumbs, sprinkle castor sugar
on top and mix until thoroughly combined.
8oz crushed digestive biscuits 2oz butter (melted) Zest of 1 lemon 12oz of cooked pumpkin flesh (roasted) 7oz of castor sugar
480g cream cheese A sprinkle of ground cinnamon 4 eggs Whipped cream for serving