Month: May 2014

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Basic Meringue

Ingredients:

  • 3 large (or 4 small) egg white
  • 175g (up to 200g if use 4 egg white) caster sugar
  • pinch of salt

Method:

  1. Heat the oven to 140C (gas mark 1). Line two baking trays with greaseproof paper.
  2. Place the egg whites and a pinch of salt in the bowl of an electric mixer with a whisk attachment. Whisk on a low speed for 1 minute, then increase the speed to medium and whisk for another 2-3 minutes, or until the egg whites form stiff peaks. If you lift the whisk attachment out of the bowl, the mixture should look fluffy and cling to them, while the peaks remain stiff and moist-looking. This will take longer if doing by hand or using a hand held mixer. Then, while continuing to whisk, gradually add the sugar a tablespoon at a time, until the mixture is stiff and glossy – this may take 5-10 minutes.
  3. Using a large, metal spoon, place free form shapes on to the prepared baking trays.
  4. Bake for 30-40 minutes, or until the meringues are pale and dry. Turn off the oven and allow the meringues to cool in the oven with the door slightly ajar.
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Smoked Duck

Ingredients:

  • 50g rice
  • 50g brown sugar
  • 50g dried tea leaves
  • Duck breast

Method:

  1. Mix together all dried ingredients.
  2. Line a piece of foil at the base of your wok, put in the above mixed ingredients, close the lid and smoke for 5 – 10 minutes.
  3. Score duck skin, brush with sesame oil.
  4. Put the duck in the wok, skin side down, lid on and smoke for 10 minutes.

 

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Coffee Ice Cream

Makes 1 pint

Ingredients:

  • 1 cup double cream
  • 1/3 cup sugar
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 cup extra strong brewed coffee, chilled

Method:

  1. Whisk the cream and sugar in a bowl until the sugar has dissolved completely and the mixture is frothy.
  2. Add the milk, vanilla and coffee, whisk until blended.
  3. Prepare the ice cream in an ice-cream maker approx. 25-30 minutes.
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Simple Rum and Raisin Ice Cream

Recipe fom wholesome-cook.com

Makes about 0.9L / 1.5 pints.

Ingredients:

  • ¾ cup raisins
  • ¼ cup dark sweet rum
  • 2 cups full cream milk
  • 1 cup thickened cream
  • ¼ cup maple syrup

Instructions:

  1. Freeze your ice-cream maker bowl for at least 12 hours, or as indicated by manufacturer’s instructions.
  2. Place raisins and dark sweet rum in a small saucepan and bring to a boil over low heat. Take off the heat, transfer to a small bowl and allow to cool.
  3. In a large bowl whisk together milk, thickened cream and maple syrup until blended.
  4. Pour mixture into your ice-cream maker and churn for 20 minutes. Add cooled rum and raisins,. Churn for another 10 minutes or until the mixture is thick and resembles soft-serve ice-cream.
  5. Transfer to a freezer-safe dish, cover and freeze for at least 2 hours.
  6. Thaw out for 5 minutes before serving.