CHICKEN LIVER AND PORT WINE PATE

INGREDIENTS 
• 1 tablespoon oil 
• 2 shallots, chopped
• 1 garlic clove
• 100gr bacon, chopped) 
• 300gr chicken liver 
• 3 tbsp. port 
• 100 ml cream 
• Salt & pepper, to taste 
• 50gr butter, room temp
• 50gr butter, clarified

PREPARATION
On medium heat sauté shallots and bacon until the shallots of softened (not brown).

Add liver and cook until it just changes color. Pour in the Port; allow it to cook before adding the cream. Add salt, pepper and parsley and cook until liver is almost cooked through, it should only take a couple of minutes. Leave it to cool.
Place mixture into a food processor with the butter, process until smooth.
Transfer to a serving bowl, flattening the pate out before you cover with clarified butter (or Clingfilm) to stop discoloring.
Keep in the fridge for 24 hours before serving for flavors to develop. This pâté keeps up in the fridge for about a week.

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BREAD & BUTTER PUDDING

INGREDIENTS
• 85 gm (½ cup) sultanas
• 2 tbsp brandy, warmed
• 5 eggs
• 300 ml pouring cream
• 300 ml milk
• 55 gr (¼ cup) caster sugar
• 1 orange, finely grated rind only
• 1 vanilla bean, seeds only
• ½ tsp ground cinnamon
• 8 slices of day-old white bread
• 60 gm soft butter, plus extra for greasing
• 1 tbsp demerara sugar
To serve: icing sugar and vanilla ice-cream or cream

PREPARATION

Combine sultanas and brandy in a small bowl and set aside to cool.

Whisk vigorously to combine eggs, cream, milk, caster sugar, orange rind, vanilla seeds and cinnamon, and set aside.

Spread both sides of bread slices with butter and halve lengthways.

Scatter one third of the brandied sultanas into a lightly greased 1-litre capacity ovenproof dish.

Trim bread slices to fit dish and layer, scattering remaining brandied sultanas between each layer.

Pour cream mixture evenly over bread slices and stand until bread has completely absorbed cream mixture (about 1 hour).

Preheat oven to 180C. Scatter Demerara sugar over pudding and bake until golden and custard is firm (30-40 minutes).

Serve immediately or at room temperature, lightly dusted with icing sugar, and with scoops of vanilla ice-cream or cream to the side, if desired.

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Original recipe from
http://www.gourmettraveller.com.au/recipes/recipe-search/classic-dish/2008/5/bread-and-butter-pudding/
                     

CROUSTADE EGGS

INGREDIENTS for 4
croustade

·         Bread loaf

·         80 g butter, melted

·         1 garlic clove

Poached eggs

·         4 eggs

·         parsley

HOLLANDAISE SAUCE

·         2 egg yolks  

·         2 Tsp lemon juice

·         90 g butter, cubed

·         Salt and pepper

PREPARATION
Preheat the oven to 180°C.
Preheat oven at 180°C and place a pan full of water to simmer.

croustade
Cut 4 slices of bread about 1 inch thick and remove the crust.
Using a fork, scrape out a hole. Then brush all over with garlic butter.
When the oven is heated and the water is simmering, place the bread in the oven for 8 -10 minutes.

HOLLANDAISE SAUCE
In a sauce pan over low heat or Bain Marie, start whisking egg yolks and lemon juice. Add butter little bit by little bit until it turns into a thick sauce consistency. Season to taste with salt and pepper  

Poached eggs

Slide eggs into the simmering water. When the whites are set, remove from water with a slotted spoon and place on paper towels to drain slightly. Season to taste with salt and pepper  

Remove toasts from the oven and place on the serving plate, very carefully tucking an egg into each slice.
Spoon Hollandaise over the top and garnish with parsley if desired.
Serve immediately.

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PARIS-BREST

INGREDIENTS
Choux pastry

Praline cream
·         8 egg yolks, room temperature
·         250g sugar
·         250g unsalted butter, softened
·         Almond and hazelnut praline
Finish:
·         100g flaked almonds
·         50g icing sugar
·         1 egg yolk (glaze)

PREPARATION

Preheat the oven to 210°C.
(Wheel) Pipe two circles of pastry next to each other and finally a third one overlapping the first two. Glaze with egg wash and sprinkle flaked almonds over the entire surface.
Bake for approximately 20 minutes.
Place egg yolks in mixing bowl.
In a saucepan, combine sugar with a little water. Bring to a boil and cook until the temperature reaches 121°C. When the sugar is ready, gradually pour it over the egg yolks, with the mixer on low speed. Once sugar is completely combined, beat on high speed until mixture has cooled down. Then gradually incorporate softened butter. Add praline last.
Scoop praline cream into a piping bag.
With a serrated knife, cut wheel in half crosswise. Forming big swirls pipe cream preparation on lower part.
Top with the upper part of the wheel. Leave in the fridge to set.
Dust some icing sugar over it just before serving.
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POACHED PEARS IN SPICED WHITE WINE

INGREDIENTS serves 4
- 750ml white wine
- 1 cup of caster sugar
- 1 whole vanilla bean, split and scraped
- 1 cinnamon stick
- ½ lemon rind
- 4 firm pears, peeled and cored (leaving the stem intact)
- Hot water

PREPARATION
Place all ingredients but pears into a saucepan over medium-high heat and bring to a boil.
Decrease the heat to medium low, place pears in the liquid. Pears must be immersed - add some hot water if needed - cover and cook for 40 minutes or until pears are tender but not falling apart. Remove pears to a serving dish, standing them upright, and reserve in the refrigerator.
Wine syrup
Sieve cooking liquid and reduce it to syrup consistency. Place in the refrigerator until cool.
Spoon sauce over the pears just before serving.

CHOCOLATE SAUCE ALTERNATIVE
INGREDIENTS    - 100gr dark     - 30gr butter, cubed      - ¼ cup hot water         - roasted flaked almonds
Place 15gr butter and chocolate in a saucepan over low heat and stir until melted. Add water and keep stirring until homogenous and finish with the rest of butter. Pour over pears just before serving and sprinkle a few roasted flaked almonds.

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CHOCOLATE SHORTBREAD SPIRALS

INGREDIENTS makes 30

Vanilla shortbread- 160g soft unsalted butter
- 80g caster sugar
- ½ Vanilla bean, seeded
- 150g plain flour, sifted
- 80g ground rice

Chocolate shortbread
- 165g soft unsalted butter
- 10g caster sugar
- 150g plain flour, sifted
- 60g ground rice
- 40g cocoa, sifted        

 

 

 

PREPARATION

 

Preheat oven in 170°C. Line trays with baking paper.
Use an electric beater to beat the butter, sugar and vanilla in a bowl until light and fluffy. Gradually add flour and ground rice, beating on low speed until almost combined. Use your hands to bring the dough together in the bowl. Place between 2 sheets of baking paper, roll out to form a 25 x 30 rectangle and set aside.
For chocolate shortbread using an electric beater, beat butter and sugar in a bowl until light and fluffy. Gradually add flour, ground rice and cocoa beating on low speed until almost combined. Use your hands to bring the dough together in the bowl. Place between 2 sheets of baking paper, roll out to form a 25 x 30 rectangle and set aside.
Gently place chocolate dough on top of vanilla dough. Roll up firmly to form a log and refrigerate for 30 minutes. Cut into 1 cm thick slices, transfer into prepared baking trays. Bake for 40 minutes,swapping trays from top to bottom after 20 minutes, or until pale golden and firm. stand biscuits on tray for 5 minutes before transfering to wire rack to cool completely.

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ALMOND TUILES

INGREDIENTS makes 3 dozens
- 2 egg whites
- 1 egg yolk
- 100g sugar
- 50g flour
- 50g butter
- 40g shaved almonds, grinded
+ 10g for decoration

PREPARATION

Preheat oven in 190°C
Line a baking tray with baking paper.
Beat firmly egg whites with sugar.
Delicately add in flour and butter, and then the grinded almonds.
Using a teaspoon put little amounts of batter on your tray and spread to the size and shape you want.
Sprinkle a few silver almonds for decoration.
Bake the Tuiles for 5 minutes or until they are lightly brown.
Working quickly, lift the Tuiles off the tray and press over the outside of the tray to bend, then allow to cool for 30 seconds until hardened.
Enjoy it for tea or use it as a decorating element for desserts!

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