Monthly Archives: December 2016

Truffle eggs

Makes 6

  1. 6 eggs
  2. 255g dark chocolate
  3. 1tsp canola oil
  4. 50g praline, nuts and/or dried berries
  5. 3/4 cup + 1tb cream
  6. 2tb butter
  • Use a needle to poke 1/2in holes in wider end of eggs. Poke small holes on narrow ends and blow through to push yolks and whites out of shells (reserve for different use). Rinse and bake at 325 degrees for 10 minutes.
  • Melt 55g chocolate and mix in oil. Pour 1tsp in wider hole of each egg, turn to coat and rest upside-down to allow excess to drip out and coat to set.
  • Pour in another 1tsp chocolate, turn to coat, add 1tsp praline/nuts/berries and shake gently to coat. Chill for 30 minutes.
  • Bring cream and butter to a simmer and pour over remaining chocolate. Rest briefly then whisk to combine. Transfer to a pastry bag and pipe into eggs. Shake eggs gently to release air bubbles and chill for 30 minutes. Wrap small lengths of ribbon over ends to cover holes.

Chicken shepherd’s pie

Serves 6

  1. 2lb bone-in thighs
  2. 6tb butter
  3. 1 onion
  4. 2 stalks celery
  5. 3 carrots, halved and cut 1/2in thick
  6. 2 cloves garlic
  7. 1/2tb fresh thyme
  8. 4tb sherry
  9. 2 cups broth
  10. 2lb russet potatoes, cut into 1in pieces
  11. 4tb cornstarch, mixed with 4tb water
  12. 1 cup peas
  13. 1tb lemon juice
  14. 1 egg
  • Brown thighs in 1tb butter in a 10in skillet for 5 minutes on each side. Set aside and remove all but 2tb fat.
  • Cook 3-5 for 5 minutes. Add 6-7 for 1 minute. Deglaze with sherry, add back chicken and broth and braise for 12-14 minutes. Set aside thighs to cool.
  • Cover potatoes with 1in salted water, bring to a boil and simmer for 15-18 minutes. Drain, mash and combine remaining butter. Set aside.
  • Bring skillet back to a boil, whisk in cornstarch and cook for 2-3 minutes. Remove from heat and add 12-13. Shred thighs and add meat back to skillet, discarding skin and bones.
  • Top skillet with potatoes, brush with egg, transfer skillet to a baking sheet and bake at 375 degrees for 15 minutes. Broil for 5 minutes. Rest for 15 minutes and serve.

Deviled short ribs

Serves 4-6

  1. 2tb pepper
  2. 1tb salt
  3. 1/2tsp cayenne pepper
  4. 5lb bone-in English cut short ribs, 4-5in long and meat 1-1.5in thick
  5. 2/3 cup mustard
  6. 1/2 cup orange juice
  7. 1/3 cup brown sugar
  8. 2 jalepenos
  9. 4tsp mustard powder
  10. 1tb lemon juice
  • Rub 1tb pepper and 2-3 on ribs. Roast bone-side down in a covered 13in x 9in pan at 325 degrees for 3 hours.
  • Drain liquid from pan. Process remaining ingredients, brush 1/4 onto ribs and roast at 425 degrees for 10 minutes. Repeat, remove from oven and rest covered for 15 minutes. Brush with half of remaining sauce, reserving remaining to serve on the side.

Chile relleno with charred salsa

Serves 4

  1. 5 poblanos, 1 quartered and 4 slitted and deseeded
  2. 4 roma tomatoes, halved
  3. 1 jalepeno, halved
  4. Half an onion
  5. 2 cloves garlic
  6. 1tb salt
  7. 1 cup cheese or cooked meat
  8. 2 cups flour
  9. 6 egg whites
  10. 4tb canola oil
  11. Sour cream
  12. 2 limes, cut into wedges
  • Char quartered poblano and 2-5 for 4 minutes. Flip and continue charring for 2 minutes. Transfer to a small saucepan, add just enough water to cover and simmer for 45-60 minutes. Puree and add 1tsp salt. Set aside.
  • Broil poblanos until blackened. Set aside in a covered bowl for 15 minutes.
  • Combine flour and remaining salt. Beat egg whites to stiff peaks and fold in 1tsp flour mixture.
  • Carefully remove skins from poblanos. Heat oil on medium. Stuff poblanos with filling and overlap edges of slit. One at a time, dredge in flour and egg whites then fry on all sides for 4 minutes, about 12 minutes total. Transfer to a rack set on a baking sheet.
  • Place baking sheet in a 375 degree oven for 12-15 minutes. Serve with salsa and 11-12.

Roasted eggplant with couscous and yogurt sauce

Serves 4

  1. 2 eggplants, sliced 3/4in thick and cut into 3/4in strips, core discarded
  2. 2 cloves garlic
  3. 2tb oil
  4. 1/2tsp cayenne
  5. 1 cup couscous
  6. Zest of 1 lemon
  7. 3/4 cup boiling water
  8. 6tb yogurt
  9. 1tb lemon juice
  10. 4tb parsley
  • Toss 1-4 and roast at 350 degrees for 30 minutes. Meanwhile, combine 5-7, cover and soak for 5 minutes. Serve with 8-10.

Muffin tin shortcakes

Makes 12

  1. 1 egg
  2. 33g sugar
  3. 1/4tsp vanilla extract
  4. 22g flour
  5. 1/8tsp baking powder
  6. 1/8tsp salt
  7. 1/2 cup whipped cream
  8. 6oz berries
  • Beat 1-3 until tripled in volume. Fold in 4-6 in 3 additions. Portion into muffin tin and bake at 350 degrees for 11-13 minutes.
  • Gently indent cakes while still warm and transfer to a rack to cool. Divide cream over cakes and top with berries.