What is there to say about food. Nothing, like ite. Too much maybe. Anyway check out some nice recipies and try them.
EGG CUSTARD SAUCE
Serves : 3
Need:275ml. milk
1 large egg, beaten
2 teaspoons of castor sugar
1/4 teaspoon vanilla essence
Method:
1. Heat the milk until luke warm.
2. Beat the egg, sugar and vanilla essence in a bowl.
Pour heated on beaten egg mixture, whisking all the time.
3. Strain into a double saucepan or into a bowl over a
saucepan of gently simmering water.
4. Cook over a gentle heat, stirring until thickend (do not boil).
BAKED EGG CUSTARD
Serves : 4-5
Need: 4 eggs, size 3, beaten
30g caster sugar
vanilla essence
570ml milk
freshly grated nutmeg
Method:
1. Preheat an oven to 160C/325F/gas mark 3 and lightly butter
4-5 ramekin dishes.
2. Beat the eggs with the sugar and add a few drops of vanilla essence.
3. Heat milk until almost boiling, then pour it slowly onto egg mixture, whisking all the time.
4. Strain the custard through a sieveinto the prepared dishes and grate a little fresh nutmeg over each custard.
5. Place the filled ramekins in a roasting tin, then fill the
roasting tin with boiling water, to come about half way
up the sides of the dishes.
6. Bake the custards in the oven for about 45 minutes,
until just set. Serve warm or cold.
Can also be made with 3 eggs, will set albeit a little softer.
TIPSY CAKE ( or to some, trifle)
Serves : 8
Need: 400g can fruit cocktail
60ml whiskey or sherry
6 trifle sponges
raspberry jam
60g ratafia biscuits, crushed
60g flaked almonds
Custard: 2 tbsps cornflour
30g vanilla or castor sugar
vanilla essence (optional)
280ml milk
1tbsp whiskey or sherry
1 egg, size 3, beaten
280ml double cream, whipped
cherries to decorate
Method
1. Drain the fruit into a bowl, then measure out 60ml of the syrup and add the whiskey or sherry.
2. Slice the trifle sponges in half and spread them lightly with raspberry jam, then cut diagonally and place a layer of sponge in the bottom of a glass bowl.
3. Top with half the fruit, some of the fatafias and flaked almonds, then pour a little of the fortified juice over the mixture. Repeat the layers with the remaining sponges, fruit and almonds finishing with a layer of sponge, then pour the remaining juice over the trifle base. Reserve the remaining
crushed ratafiasto decorate the finished dish.
Custard Method:
4. Mix the cornflour and suger together in a bowl and add vanilla essence if using plain suger.
5. Blend to a paste with a little of the cold milk, then bring the rest of the milk to the boil.
6. Pour thmilk over the cornflour mixture, stirring all the time, then return the custard to the rinsed out pan, bring to the boil and simmer for 1 minute, stirring all the time.
7. Allow the custard to cool slightly, then beat in the whiskey or sherry and the egg.
8. Pour the cooled custard over the trifle baseand leave until completely cold.
9. Top with whipped cream, then decorate with some quarted cherries and the remaining ratafias.
10. Chill be fore serving.
MISSISSIPPI MUD PIE
base
175g/6oz ginger nut biscuits
175g/6oz digestive biscuits
100g/4oz chopped mixed nuts
100g/4oz butter, melted
filling
350g/12oz marshmallows
6 tbsp milk
1 tsp ground cinnamon
175g/6oz plain chocolate
3 tbsp strong black coffee
300ml/half pint double cream
to decorate
100g/4oz plain chocolate cake covering
300ml/half pint double cream
icing sugar and cocoa powder to dust
step 1
Grease and line the base of a 20cm/8in round loose-based cake tin with greaseproof paper. Crush biscuits and nuts in a food processor in a bowl with the end of a rolling pin.
Mix in butter, press into base and sides of cake tin with the back of a spoon.
Chill until required.
step 2
Put the marshmallows, milk and cinnamon in a pan and gently heat until marshmallows have melted and are smooth and foaming.
Melt chocolate in a heatproof bowl set over a pan of gently simmering water.
Remove from heat and fold carefully into the marshmallow mixture.
step 3
Gently fold the coffee into the marshmallow mixture and allow to cool slightly.
In a clean bowl, whisk the cream until it just holds it's shape.
Using a metal spoon, gradually fold into marshmallow mixture.
step 4
Poor the marshmallow mixture into the biscuit case.
Chill in the fridge for at least two hours until the filling is set.
Gently remove from cake tin and place on a serving plate.
step 5
To make chocolate curls melt cake covering and spread over a cool surface. Allow to set.
Push a large sharp knife across the surface at a 45 degree angle to form curls.
To decorate, whip cream and spoon over filling.
Top with chocolate curls.
Dust with icing sugar and cocoa powder to serve.
The cake will freeze well for up to two months. Defrost at room temperature for 2-3 hours.
INDIAN CHICKEN CURRY
450g chicken breast, cubed
1 medium size onion, finely chopped
2 tbsp chopped coriander
2 tbsp cooking oil
Patak's mild curry paste
200ml cream
Serve with
Patak's sweet mango chutney
Patak's nan bread
Basmati white rice
Heat oil in pan and fry onion for about 2 minutes.
Add chicken, brown all over and cook through.
Add about 5 tbsp of Patak's curry paste and heat for about 2 minutes.
Stir in cream and coriander and mix well.
With lid on pan, leave to simmer for about 10 minutes.
In the meantime, cook rice according to instructions and warm the nan breads.
Goes down well with a nice cold beer!