Featured

Posts Tagged ‘unsalted butter’

What you need:

40g unsalted butter, softened
Finely grated zest of ½ orange
Small handful of fresh flatleaf parsley, finely chopped
1kg fresh Brussels sprouts
200g pack cooked and peeled whole chestnuts, roughly chopped

What you do:

Make the orange butter. Put the butter, zest and parsley in a bowl, season, and beat until smooth. Wrap in greaseproof paper and chill for 15 minutes.

Wash the sprouts in salted water. Drain, rinse, and discard any damaged leaves. Bring a large pan of water to the boil, add the sprouts and blanch for 3-4 minutes. Drain and plunge into cold water. Repeat, until cool, then drain and set aside.

Just before serving, melt half the orange butter in a frying pan over a medium-high heat. Add the sprouts and chestnuts and cook, stirring, for 2-3 minutes, until tender. Season and put in a serving dish. Dot the rest of the butter over the top to serve.

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

What you need:

8 oz. dark (plain) chocolate, chopped
1/3 cup + 2 tablespoons heavy whipping cream
1/2 tablespoon unsalted butter, chopped into small pieces

Coating:
1/3 cup unsweetened cocoa

What you do:

Bring the cream to a simmer in a small saucepan. Add butter and stir until melted. Add chocolate to saucepan. Stir until completely melted and smooth.

Remove from heat and pour the chocolate mixture into a shallow bowl.

Cool, then cover and refrigerate until firm, at least two hours.

Roll mixture into 1″ balls.

Roll each ball in the coating.

VN:F [1.9.20_1166]
Rating: 9.0/10 (1 vote cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

What you need:

60g plain flour
115g unsalted butter, chilled and cut into small pieces
2 tsp ground cinnamon
50g hazelnuts, roughly chopped and toasted
4 tbsp light soft brown sugar
1kg cooking or eating apples (about 3-4 large cooking apples )
Juice of 1 orange (about 80ml)
2 tbsp light soft brown sugar (or to taste)
1 tbsp plain flour

what you do:

Preheat the oven to 190C /375F /Gas mark  5.

Put the flour into a bowl, add the butter and rub together to make fine breadcrumbs.

Add the cinnamon, hazelnuts and sugar and mix together.
 Peel, core and slice the apples and put into an oven proof dish with the orange juice, sugar and flour and mix together.

Sprinkle the crumble over the top and bake for 30-35 minutes or until the fruit is cooked and the topping is golden.

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

What you need:

¼ cup granulated sugar
2 tbsp water
2 tbsp Sherry vinegar
1 ½ cups orange juice
2 tbsp shallots, minced
1 1/2 cups chicken stock
4 oranges, sections cut from membranes
2 duck breast halves, seasoned with salt and pepper
¼ cup unsalted butter
2 tbsp orange zest

What you do:

Boil the sugar and water for several minutes, until the syrup caramelizes and turns a golden brown color. Add the vinegar, juice, shallots, and chicken stock and simmer until the sauce is reduced to a little less than a cup. Add butter and 1 tablespoon of orange zest. Stir in orange sections.

In a  frying pan or a skillet, sear the duck breasts over high heat. Cook the duck for about 9-11 minutes on each side. Pour the prepared sauce over the duck breasts and garnish with the remaining orange zest.

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

What you need:

7 lbs 15 oz /3.6kg  1 in /2½ cm bread cubes, white or whole wheat
2 oz /56g unsalted butter
15¾ oz /450g onion (medium-diced)
15¾ oz /450g celery ( medium-diced)
2 granny smith apples unpeeled & cored
2 tbsp chopped flat leaf parsley
1½ tsp minced fresh rosemary leaves
2 tsp salt
½ tsp freshly ground black pepper
0.4 pt /225 ml  chicken stock
4 oz /110g  sliced blanched almonds, toasted (optional)

What you do:

 Preheat oven to 150C /300F / gas mark 2

Put the bread cubes on a 32.5x45x2.5cm baking sheet and bake them in the oven for 7 minutes.

In a large saute pan, melt the butter and add the onion, celery, apples, parsley, rosemary, salt, and pepper. saute for 10 minutes, until the mixture is soft.

Combine the bread cubes and cooked vegetables in a large bowl and add the chicken stock, and almonds, (if desired).

Place the stuffing into the main cavity of the turkey and into the neck of the bird. I cook a 5.5kg turkey for 2 1/2 hours at 180° in a pre-heated oven.

Make sure the stuffing in the cavity is secured by wrapping the legs tightly with string.

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

What you need:

4 oz /110g unsalted butter
1 bay leaf
4.4 fl oz /125 ml medium-dry sherry
4.4 fl oz /125 ml  brandy or Cognac
0.7 pt /375 ml good dry white wine
1.8 pts /1 L beef stock
1.8 pts /1 L veal stock
1 tbsp salt
½ tsp freshly ground white pepper
Freshly grated parmesan

What you do:

In a large saucepan or stockpot on medium-high heat, saute the onions with the butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color.

Deglaze the pan with the sherry and brandy and simmer uncovered for five minutes. Add the white wine and simmer uncovered for 15 more minutes.

Add the beef and veal stocks plus salt and pepper. Bring to a boil, then simmer uncovered for 20 minutes.
Remove the bay leaf, taste for salt and pepper, and serve hot with grated Parmesan.

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

What you need:

30 g  butter
200g Mushrooms  (sliced thickly)
3  tomatoes, cut into wedges
4 eggs
75 g mature cheddar, coarsely grated

115 g   parsley leaves

What to do:

Preheat the grill to high.

Melt 20 g of the butter in a non-stick frying pan over medium heat. Add the sliced mushrooms and tomato wedges, and cook  stirring, for around  3-4 minutes until tomato is just softened.

In a large bowl  beat the eggs lightly with 1 tbsp water. Stir in the cheese, parsley,  mushrooms & the tomato mixture.

Melt remaining butter in the frying pan over medium-low heat. Add the egg mixture, stirring briefly, then cook for around 5-6 minutes or until golden underneath and nearly set. Place pan under hot grill for 3-4 minutes or until just set and top is golden. Slide onto a board, cut in half.

Serve hot.

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

What you need:

12 oz / 340 g  Penne pasta
8 oz / 225 g frozen peas
2 large eggs + plus 1 egg white
250 ml evaporated milk
2 0z / 55 g unsalted butter
3 oz /85 g  grated strong cheddar cheese
3 oz / 85 g  grated mozzarella cheese
3 oz / 85 g  grated   fontina cheese
3 oz / 85 g  deli ham, in 1 piece, diced
1 oz / 28 g parmesan cheese, grated (about 1/2 cup)

what you do:

In a  large saucepan  fill with water and bring to the boil.

Add the  penne pasta and cook until very al dente  (around 8 minutes)  then add the peas to it for the last 2 minutes of cooking.

In the meantime , whisk the eggs, egg white, evaporated milk and 1/2 tsp salt in a bowl.

Drain the pasta and peas, wipe the saucepan dry and return the pasta and peas into it.

Add the butter and stir to coat. Add the cheddar, mozzarella, fontina and the egg mixture.

Place the saucepan over medium-low heat and cook, stirring constantly, until thickened (for around 8 to 10 minutes) Then add the ham halfway through cooking (don’t let the mixture boil or the eggs will scramble). Remove the saucepan from the heat and stir in the parmesan.

Can be served hot or cold.

VN:F [1.9.20_1166]
Rating: 10.0/10 (1 vote cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

What you need:

2 1/4oz / 75g of unsalted butter ( cut into pieces)
1lb 2oz / 500g of dark chocolate
14oz / 400g tin of condensed milk
1/2 tsp vanilla essence.

What to do:

Lightly grease an 8 inch / 20cm shallow baking tin with a little butter.
Break the chocolate into small pieces & put in a medium sized saucepan, along with the condensed milk & butter.
Gently heat all the time gently stirring until the chocolate etc melt & the mixture is smooth.
DO NOT allow the mixture to boil.
Remove from the heat & mix in the vanilla essence, then whisk the mixture for a short while until its thickened.
pour into the greased baking tin & smooth over the top.
Place in the fridge & leave to chill for at least an hour or until firm, then gently cut into small squares.

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)