Sweet & Savoury Scones
225g self-raising flour
a pinch of baking powder
a pinch of salt
25g caster sugar
55g chilled butter, diced
1/2 egg lightly beaten
50g double cream – soured if available
75g milk (you may need a little more)
1/2 egg beaten with 1 tbsp water to glaze
Preheat the oven to 180C
Sift the flour, sugar, baking powder and salt into a bowl. Using your fingertips, lightly work in the butter until the mixture resembles dry breadcrumbs. Add the egg, cream and enough milk to moisten. Mix well until it has a soft, doughy texture - but it shouldn't be too moist.
Divide the dough into 3 equal parts.
Gather the first portion of dough into a ball and turn it out on to a floured surface, then roll lightly with a rolling pin to 2.5cm/1 inch thick. Cut out with a round cutter, transfer to a greased baking sheet and brush the tops with the egg glaze. Dip the scones in brown sugar to crust them slightly.
Raspberry & Blackberry Jam
¼ Teaspoon Agar Agar
1/2 Lemon – Juice & Rind
Mix the Fruit and Sugar and leave overnight.
In the morning, bring the mixture to the boil and simmer for 5 minutes. Add the Lemon juice and rind and the Agar Agar…boil for a further three minutes. Pour into prepared Jar and leave to set.
Cherry Bakewell Scones
1-2 drops almond essence
Handful of Dried Cherries (Not glace cherries)
2 Tablespoons Amaretto
Slivered Almonds to Sprinkle
50g Marscapone Cheese
20g Double Cream
25g Icing Sugar
Glace Cherries to Decorate
To the second batch of dough, add a drop of almond essence and roll in the dried cherries and sprinkle the tops with slivered almonds after egg washing. Serve with the almond sugar glaze and a glace cherry on top…
50g Fresh Cherries Pitted and Halved
15g Castor Sugar
Squeeze of Orange Juice
¼ Teaspoon of Vanilla Paste
Mix the Fruit, orange Juice and Sugar and leave overnight.
In the morning, warm the mixture and simmer for 5 minutes. Pour on to a serving dish.
Chorizo & Pesto Scones
25g Skinless Chorizo minced in a food processor
½ Tsp Smoked Paprika
¼ Tsp Garlic Salt
Large Spoon of Fresh Green Pesto
Bunch fresh basil, parsley
Tsp Lemon Juice
Parmesan cheese grated
Salt & Pepper
To the last portion of dough, add the minced chorizo, black pepper, smoked paprika and garlic salt. Turn out and cut your scones brushing the tops with egg wash and dipping in grated parmesan.
Bake for 15- 20 minutes or until well browned.
Serve the plain scone with berry jam and clotted cream
Serve the Cherry Bakewells with the Whipped Ammaretto, Marscapone Cheese, Icing Sugar and Double Cream
Serve the Savoury scone with a herb butter - whipped butter, basil, parsley, lemon juice and parmesan grated finely.
Crusty White Loaf
(1/2 Original Recipe – Small Loaf Tin)
35g Course Wholemeal Flour
1/2 Teaspoon Runny Honey
4 Sachet Fast Acting Yeast
113g Warm Water
1 Tablespoons Olive Oil
170g Strong White Flour
1/2 Teaspoon Maldon Salt
1/2 Egg to Wash
Sesame Seeds to Sprinkle
Preheat the oven to 220C
Add the salt and yeast to the flours and mix to disperse. Then add the liquid ingredients and bring together in a stand mixer with a dough hook. The dough will be pretty wet looking but let it run for about 8-9 minutes and it will come together into a soft sticky dough. Pop this into an oiled bowl and cover until doubled in size, about 40 minutes.
Meanwhile make your chicken stuffing starting with the chillies, garlic, onion and spices in a sauté pan over medium heat until soft and fragrant. Add the cooked chicken and tomatoes stirring through – this will cool your stuffing down quickly ready for the dough.
Take the dough from the bowl knocking the air from it and turn out onto a floured workspace. Roll it gently into a rectangular shape and lay the chicken mix on top spreading on one half of the dough sheet. Fold it over on itself encasing the filling being careful not to tear the dough. Allow to rise again for a further 40 minutes Egg wash the top and sprinkle with sesame seeds. Transfer to a baking sheet and bake at 220C for 12 minutes, turning down the heat at that point to 190C for a further 25 minutes.
Little Brioche Rolls
(1/2 Original Recipe – Individual Buns)
22g warm milk
4g Fast Action Yeast
1 large eggs
200g bread flour
23g all-purpose flour
18g butter, softened
Sesame or poppy seeds (optional)
Preheat oven to 200C
In a glass measuring cup, combine warm water, the milk, yeast and sugar. Let stand until foamy, about five minutes. Meanwhile, beat one egg.
In a large bowl, whisk flours with salt. Add butter and rub into flour between your fingers, making crumbs. Using a large spoon, stir in yeast mixture and beaten egg until a dough forms. Knead until smooth and elastic, about 8 to 10 minutes. You can either transfer the dough to a clean surface for this or knead it right in the bowl. It’s a touch sticky, but resist the urge to add more flour.
Shape dough into a ball and return it to bowl. Cover bowl with plastic wrap and let rise in the fridge. This long proofing time will make a nicer flavour and also make it easier to shape while cold.
Line a baking sheet with parchment paper. Divide the dough into 4 equal parts. Gently roll each into a ball and arrange two to three inches apart on baking sheet. Cover loosely with a piece of plastic wrap lightly coated in nonstick spray and let buns rise in a warm place for one to two hours, until they almost double in size.
Set a large shallow pan of water on oven floor. Beat remaining egg with one tablespoon water and brush some on top of buns. If desired, sprinkle with seeds. Bake, turning sheet halfway through baking, until tops are golden brown, about 17-18 minutes. Transfer to a rack to cool completely.
Paddy’s Brown Bread
(1/3 Original Recipe – Small Loaf Tin, Wrapped)
40g Plain Flour
2/3 Tsp Bread Soda
1/3 Tsp Salt
113g Wholemeal Flour
20g Pinhead Oatmeal
1 Tsp Brown Sugar
20g Chopped Walnuts
Preheat the oven to 150C
Combine the dry ingredients and mix well. Add the milk and eggs mixing through so there are no dry spots. Pour into a greased 2lb tin and bake for about 1 hour 25mins or until the base of the loaf sounds hollow when tapped.
22g pine nuts
1 cups fresh basil leaves
1 small garlic cloves
30g grated parmesan
37g tablespoons olive oil
Salt & Pepper
Using a pestle & mortar, or a food processor, blitz all the ingredients together and check seasoning and consistency.
Open Crab Brulee
One Egg Separated – Use the yolk and 1/3 of the white
50g Flaked White Crab Meat
8g Grated Pickled Ginger
Grating of Garlic (1/3 Clove)
Salt & Pepper
50g Powdered Parmesan
15g White Wine Vinegar
½ small cucumber
10g caster sugar
Sprinkle powdered parmesan onto a baking tray in 2 inch diameter and bake for 7 minutes or until crisp.
Finely slice cucumber and macerate in white wine vinegar and sugar for a few minutes.
Mix all the ingredients together allowing to infuse for 15 minutes. Preheat the oven to 160. Transfer the mixture to shallow ramekins and bake in a bain marie for 20 mins or until wobbly in the middle. Allow to cool and spoon the mixture onto the soda bread topping with a parmesan crisp.
Serve with lemon cheeks on the side and cucumber salad.
1/2 small cucumber, thinly sliced
Handful of Cress
100g Light Philadelphia Soft Cheese
Small bunch mint, finely chopped
Small bunch chives, snipped
Sliver of Goats Cheese
¼ Teaspoon of Sumac
Salt & Pepper
Lay the cucumber slices on kitchen paper to dry. Whizz the cheese, mint and some seasoning in a small food processor or with a hand blender. Stir in most of the chives, then spread the cheese mixture over bread. Reserve some slices of cucumber for decoration, and arrange the rest over the cheese.
Layer up 2 slices of cucumber-topped bread, then top with a plain slice. Repeat this twice more.
Top each mini sandwich with another cucumber slice and a sliver of goats cheese – brulee the cheese with a torch. Sprinkle with the remaining chives to serve.
Creamy Pesto Chicken
1 Fillet of Steamed or Roast Chicken, Whole
1 Tablespoon Pesto
Sliver of Combozola Soft Blue Cheese
Handful of Baby Rocket Leaves
Semi Sun Dried Tomatoes
Red Onion Finely Diced
Teaspoon Aged Modena Balsamic
Finely dice the onion, tomato and leaves and toss in the balsamic and season with black pepper. Spread the brioche bun with the pesto and mayonnaise on either half. Layer in the sliced chicken and fill with the dressed salad.
Additional Ingredients for the Amuse Bouche - Red Pepper & Cheery Tomato Soup
Two Red Peppers
Handful of Cherry Tomatoes
Salt & Pepper
100g Cream Cheese
Grating of Nutmeg
Salt & Pepper
120g unsalted butter (softened)
100g caster sugar (plus extra for sprinkling)
grated zest and juice of 1/2 lemon
2 small eggs
105g self-raising flour
45g plain flour
120g Marscapone Cheese
25g Icing Sugar
25g Double Cream, Whipped
1/4 tsp pure vanilla paste
1 Strong Espresso
2 Tablespoons Khalua or Tia Maria
1 dark chocolate bar, grated
4 Strawberries Sliced
Preheat the oven to 170ºC
Cream the butter and sugar, and add the lemon zest.
Add the eggs one at a time with a tablespoon of the flour for each.
Then gently mix in the rest of the flour and, finally, the lemon juice.
Sprinkle with caster sugar (about 2 tablespoons should do it) as it goes into the oven, and bake for 30 mins or until a cake-tester comes out clean.
Remove to a wire rack, and let cool in the tin before turning out.
When cool, slice the cake horizontally once or twice, depending on height, and brush the layers with the coffee/liquor mix. Spread the creamy filling and sandwich together firmly. Repeat with further layers. Wrap the loaf tightly in cling film and refrigerate to firm up. Mix any remaining cream and liquor to serve with the slice.
Spread the top with the remaining cream…sprinkle with cocoa powder and slice.
Lime & Pistachio Loaf Cake
113g self-raising flour
1/2 tsp baking powder
Pinch of salt
38g ground almonds
50g caster sugar
1 medium eggs
25g runny honey
125g natural yoghurt, unsweetened
75g sunflower oil
Finely grated zest of 1/2 lime
For the syrup
50g caster sugar
20g Pistachios Toasted
Juice of 1/2 lime
1 tbsp rosewater
Preheat the oven to 180ºC. Line the base and sides of the cake tin with greaseproof paper.
Sift the flour, baking powder and salt into a large bowl. Add ground almonds and caster sugar and mix.
Mix the eggs, honey, yoghurt, sunflower oil and lime zest together well in a medium-sized bowl. Make a well in the centre of the dry ingredients and slowly pour in the wet ingredients, bringing them together with a whisk until they are just combined. Add some chopped pistachios to the mixture if you wish, or retain for decorating. Pour this mixture into the prepared tin and bake in the oven for 25 minutes or until a skewer inserted into the middle comes out clean. Allow to cool in the tin for about 20 minutes.
While the cake is cooling, make the syrup. In a small saucepan, boil the water and sugar for about 5 minutes until it is reduced by half. Add the lime juice and boil for a further 2 minutes, then cool and add the rosewater according to your taste.
With a skewer, make holes on top of the warm cake and, with a tablespoon, spoon the syrup all over the top. Leave to settle for 1 hour. Serve with natural yoghurt and chopped roasted pistachios.
Sable a Choux
38g brown sugar
43g plain flour
Crushed blanched whole almonds
Place the butter and sugar into a bowl and mix to soften slightly.
Add the flour and red colour and mix until incorporated.
Cover in cling film and refrigerate until firm.
Remove from the fridge and roll to a thickness of 3mm.
Cut out 50mm discs and place on top of the choux dough
Pate a Choux
50g unsalted butter
70g strong flour
Place the butter, water, milk, salt and sugar in a saucepan over medium heat and bring to the boil.
Add the plain flour and using a wooden spoon stir until a paste forms, cook for a few minutes to cook out the flour.
Place the choux in an electric mixer with a beater attachment and beat until 60% of the heat is released.
Slowly add the eggs one at a time beating well between each addition. Continue beating until the choux is smooth and glossy.
Pipe 60mm balls onto a greased baking tray.
Place a 50mm disc of red sable a choux on top of the uncooked choux ball and sprinkle with crushed blanched whole almonds and bake at 180°C until cooked.
Baileys Chocolate Mousse
40g milk chocolate
17g Baileys Liqueur
1g gelatine leaves
Snip the gelatine into small pieces and sponge in water for ten minutes.
Place the cream and milk chocolate in a saucepan and bring to the boil.
Stir in the gelatine and Baileys.
Place the mousse in the freezer to cool rapidly.
Whip the mousse until it is firm enough to hold. Pipe with a star tip.
Assembling the Buns
Cut the choux bun in half, dust the top of the choux bun lightly with icing sugar.
Fill the base of the choux bun with mousse.
Place the top of the choux bun on the base and press down gently.
Garnish each choux bun with 4/5 raspberries, gently pressing each one into the Chantilly.
1 Egg Whites
Pinch of Salt
56g Castor Sugar
62g Milk Chocolate
25g Hot Water
125g Double Cream
Handful of Blueberries
Pre-heat the oven to 100C
Whisk the egg whites with the pinch of salt and whisk in the sugar bit by bit until it is all absorbed.
Line baking tray with silpat and draw circles to measure 2 inches.
Bake these in the oven for 1 hours. If you have time, Turn off the oven after the allotted time and allow the discs to cool in the oven.
Chop the chocolate and place in a bowl with the water. Place this over a pan on simmering water until the chocolate has melted into a smooth shiny sauce. Allow this to cool completely.
When cool, transfer to the bowl of your stand mixed, add the cream and whisk until thick.
Stack the meringues with a good layer of chocolate cream in between each, and add blueberries both between the layers and on top of the gateaux.
Grate some chocolate on top to decorate.
Tarts Aux Fruit
Sweet Almond Pastry
50g plain flour
45g ground almonds
45g golden caster sugar
50g cold butter, diced
Teaspoon of egg yolk
Make the pastry by tipping all the ingredients, except the yolk, into a food processor and pulsing to the texture of breadcrumbs. Add the yolk, then pulse until it all comes together to form a soft pastry. Rest in the fridge and roll into tart tins as required. Prick the base of the pastry to prevent rising and fill with baking beans.
Blind Bake for 8-10 minutes, then glaze the base with egg wash and return to oven for 2-3 minutes to seal. Paint with chocolate before filling with crème patisserie.
Passion Fruit Puree
2 Passion Fruits
20g Caster Sugar
2g Agar Agar
Drops of Yellow Food Colour
Dissolve the sugar in the water for 3-4 minutes. Add the agar agar and food colour and boil for a futher 3-4 minutes. Then add the passion fruit and strain and chill. Blitz before using in the crème patisserie.
48g Double Cream
40g Passion Fruit Puree
27g Castor Sugar
1 Egg Yolks
24g Milk, Scalded
In a saucepan bring the cream, milk, passion fruit and half the sugar to a boil.
In a separate bowl whisk the egg yolks, cornflour and the rest of the sugar until smooth. Dribble the cream mixture onto the egg yolk mixture whisk rapidly, returning to the heat until thickened. Cover the crème with plastic food film and place in an ice bath to quickly cool the passion fruit cream.
Handful raspberries, strawberries, blueberries, blackberries and a kiwi.
2 Tbls Redcurrant Jelly
Trim and slice fruit and arrange in the tart.
Melt and temper the chocolate and pipe onto silpat to form chocolate swirls or flowers.
Glaze with a redcurrant jelly heated with a little warm water.
Dress with gold leaf and a chocolate swirl.