Tag: Adults only

Apple Bourbon Pecan Cake

Apple bourbon pecan cakeThis recipe is courtesy of Easy Living Magazine.

Serves: 8-12   –   Prep time: 20 mins   –   Cook time: 70 mins

Ingredients: 225g (7oz) unsalted butter, softened; 220g (7oz) plus 1 tblsp caster sugar; 220g (7oz) plus 1 tblsp dark brown soft sugar; 3 eggs; 280g (9oz) plain flour; 1 tsp baking powder; ½ tsp bicarbonate of soda; 1 tsp ground allspice; 1 ½ tsp ground cinnamon; 1 tsp freshly grated nutmeg; ¼ tsp ground cloves; ¼ tsp ground ginger; ¼ tsp ground cardamom; ½ tsp salt; 3 tblsp bourbon; 3 Granny Smith apples, peeled, cored and cut into chunks; 120g (4oz) shelled whole pecans, toasted and roughly chopped

  1. Heat the oven to 160oC (gas mark 2-3).  Grease a 20cm (8 in) round cake tin and line the base with greaseproof paper.  Using an electric mixer with paddle or beater attachment (or an electric whisk), beat the butter and both sugars until the mixture is almost light in colour and fluffy in texture.  Add the eggs, one at a time, beating until thoroughly combined before adding the next. Scrape down the side of the bowl and mix again for 1 minute.
  2. In another bowl, combine the flour, baking powder, bicarbonate of soda, all the spices and salt and sift twice. Add one third of the flour mixture to the egg mixture and mix until well incorporated.  Repeat with another third of the flour mixture, then the rest of the flour mixture and mix until just combined.  Pour the bourbon over the apples in a bowl and mix.  Fold the apples and pecans into the cake mixture.  Spoon the mixture into the prepared cake tin.
  3. Bake in the hot oven for 55-70 minutes.  A wooden skewer inserted in the middle should come out with almost no crumbs attached, and the middle of the cake, when pressed, should spring back slightly instead of sinking.  Bake for an additional 5-10 minutes if necessary.
  4. Remove from the oven and let cool in the tin for 10 minutes.  Slide a table knife all around the edge to loosen the cake, then remove from the tin. Transfer to a wire rack to cool for 1 hour.

Cake tin:

Recipe taken from this book:

Espresso Bourbon Cake

Espresso bourbon cakeThis recipe is courtesy of Easy Living Magazine

Serves: 8-12   –   Prep time: 30 mins plus time for cake to cool   –
Cook time:  40 mins

Ingredients:  225g (7oz) unsalted butter; 4 shots (approx. 120ml / 3 ½ fl oz) of good espresso; 110g (3 ½ oz) cocoa powder; 200g (6 ½ oz) caster sugar; 220g (7oz) dark brown soft sugar; 2 eggs; 75ml (2 ½ fl oz) bourbon; 1 tsp vanilla extract; 280g (9oz) plain flour; 1 tsp bicarbonate of soda; ½ tsp salt

  1. Heat the oven to 170oC (gas mark 3).  Grease a 20cm (8 in) round cake tin and line the base with greaseproof paper.  Place the butter in a large saucepan and melt, then stir in the espresso and cocoa powder.  Add both sugars and the eggs and whisk thoroughly.  Add 3 tblsp of the bourbon and the vanilla extra and set aside.
  2. Place the flour, bicarbonate of soda and salt in a large mixing bowl and sift twice. Slowly pour the espresso mixture into the flour mixture. Stir until well combined.  The mixture should be very liquid.
  3. Spoon the mixture into the prepared cake tin.  Bake for 28-35 minutes.  A wooden skewer inserted in the middle should come out with almost no crumbs attached and the middle of the cake, when pressed, should spring back slightly instead of sink. Bake for an additional 5-10 minutes if necessary.
  4. Remove from the oven and let cool in the tin for 10 minutes.  Slide a table knife all around the edge to loosen the cake, then remove from the tin. Transfer to a wire rack to cool for 1 hour.  Brush the remaining bourbon over the top before cutting in half horizontally and filling with frosting of your choice.

Cake Layer Guide:

Recipe taken from this book:

Roast Leg of Lamb with Guinness

A recipe by Gary Rhodes

You can’t beat a drop of the Irish black stuff to add body and flavour to a simple roast lamb dish, says Gary Rhodes.

You’ll go a long way to find a richer gravy than this one, flavoured with Guinness and sugar to give it a lovely glaze.  I often roast potatoes in with the lamb – you can imagine the flavours they pick up!  Serve the lamb and potatoes with buttered spinach and the gravy.

Serves:  4-6

Ingredients:  3 lb (1.5kg) leg of lamb, boned and rolled; salt and pepper; 1 tbsp cooking fat; fresh rosemary sprig; 10fl oz (300ml) Guinness; 2oz (50g) brown cane sugar; 10fl oz (300ml) gravy or 10fl oz (300ml Crosse & Blackwell Bonne Cuisine Madeira wine gravy

  • Preheat the oven to 200oC/400oF, Gas Mark 6.  Season the lamb with the salt and pepper.  Place in a roasting tin with the cooking fat and brown the lamb on top of the stove.  Add the rosemary sprig and place in the oven for 10-15 minutes.
  • Remove from the oven and pour in the Guinness.  Baste over the lamb.  Return to the oven and continue to roast for 45 minutes, basting frequently.
  • Remove lamb from the oven, sprinkle the sugar on top and roast for 5-6 minutes.  Remove from the oven, baste the lamb and roast for 10 minutes.  The lamb should now have a rich glaze, and there should be some liquor in the pan for the gravy.
  • The total cooking time of around 1 hour 15 minutes will give you medium pink lamb.  If you prefer your lamb well done, continue to cook the joint for a further 15-20 minutes.
  • Once roasted, remove the lamb from the roasting tin and leave to rest.  Remove any excess fat from the pan juices, leaving the Guinness liquor.  Add the gravy or Madeira wine gravy and bring to the boil.  Season to taste then strain through a sieve.
  • The lamb is now ready to carve.  Pour the gravy over the meat and serve with roast potatoes and buttered spinach.

Visit my shop to download this and 9 other Lamb recipes in the Lamb Volume 1 book. A recipe card is also available for download here.

Escalopes with Prunes and Armagnac

Main course;   Cook time: 20 mins

Ingredients: 20 ready-to-eat pitted prunes and 300ml (1/2pt) chicken stock, but with 1/2 a cube; 30g (1oz) butter; 4 x 90g (3oz) veal or pork escalopes; 125ml (4 fl oz) Armagnac; 200ml (7fl oz) creme fraiche. To serve: halved lemon slices, fresh chives and gratin dauphinois

  • Bring the prunes and stock to the boil, cover and simmer for 5 minutes. Remove 8 prunes and reserve. Increase heat and cook, uncovered, until the stock has reduced by half, then puree in a food processor.
  • Meanwhile, heat the butter in a heavy pan, add the escalopes and cook 2 minutes each side until pale golden and cooked through. Remove and keep warm.
  • Add the Armagnac to the pan and ignite carefully, standing well back from the flame. Add the prune puree and creme fraiche, stir until smooth. Season to taste. Spoon some sauce on each plate, arrange an escalope on top and garnish with the reserved prunes, lemon slices and chives. Serve with gratin dauphinois.

Visit my shop to download this and 9 other Pork recipes in the Pork Volume 1 book. A recipe card is also available for download here.

Hot Chocolate Souffles with Rum

Contrary to popular belief, little chocolate soufflés are easy to make.  You can start preparing them before you begin your meal and finish them off while the main course is being cleared away.

Serves:  4-6;   Time:  30 mins

Ingredients: 
15g (½ oz) unsalted butter, at room temperature; 6 tbsp caster sugar; 225ml (8 fl oz) milk; 100g (3 ½ oz) dark chocolate; 5 medium eggs; 3 tbsp cornflour; 2 tbsp double cream; 3 tbsp rum; 1 tbsp icing sugar, for sifting

Method:

  • Carefully butter the insides and rims of four 200ml (7 fl oz) or six 150ml (5 fl oz) souffle dishes, then coat them evenly with 2 tablespoons of the caster sugar.  Pour the milk into a small saucepan and set it over a moderate heat.  Break the chocolate into small pieces and stir it into the milk.  As soon as the milk reaches scalding point, remove from the heat, cover and leave to stand for 2-3 minutes, until the chocolate has melted.
  • Meanwhile, separate the eggs, put the whites into a large, dry bowl and set aside.   Put 3 egg yolks into a small bowl – the other two are not needed and can be kept for another recipe.
  • Add 3 tbsp of the caster sugar to the cornflour in a large pan, and over a low heat gradually whisk in the chocolate milk to form a smooth paste.  Then increase the heat, beating continuously, until the sauce boils and becomes stiff.
  • Remove from the heat and beat in the cream, rum and egg yolks.  Scrape the mixture from the sides of the pan with a spatula and cover it with the lid to prevent a skin forming, then set aside.
  • Before you begin your meal, preheat the oven to 230oC (450oF, Gas mark 8).  Put a baking tray with a raised edge into the oven to heat.  When the main course is over, whisk the egg whites until they form soft peaks (an electric beater is quickest).  Add the remaining caster sugar and whisk again until the whites are stiff and shiny.
  • Fold a large spoonful of the egg white into the chocolate sauce, then gently fold in all the remaining egg white.  Spoon the mixture into the souffle dishes and put them onto the baking tray in the oven.  Bake for 8-10 minutes, or until well risen and lightly set, with soft, gooey centres.  Remove them from the oven, sift icing sugar over them and serve immediately.

Visit my shop to download this and 9 other Dessert recipes in the Dessert Volume 1 book. A recipe card is also available for download here.