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Our Top 5 Easter Treats
A big thank you to our Relief Chef Karl for the Easter treat recipes!
1. Triple chocolate Brownie – Makes 12
275g Dark Chocolate
325g Caster sugar
4 free range eggs
1/8 teaspoon of vanilla essence
175g plain flour
1 teaspoon of baking powder
85g chopped pecan nuts
85 grams of broken white chocolate
85g of broken milk chocolate
Preheat oven to 180°C
Grease and line a 12 inch baking sheet with grease proof paper.
Melt together the butter and the dark chocolate and stir.
Whisk together the caster sugar, eggs and the vanilla essence until they are a light and fluffy.
Add this mixture in to the melted butter and chocolate.
Sieve the plain flour and baking powder into the chocolate mix.
Fold in with metal spoon gently!
Add the chopped pecans, broken white chocolate, broken milk chocolate to the mixture and stir in gently.
Pour the mixture into the baking sheet and even out .
Place in the oven on the middle shelf and leave for 25-30 minutes.
2. Squidgy Chocolate Log
For the sponge-
5oz Caster sugar
6 free range eggs separated
2oz Cocoa powder
For the filling-
400 grams dark chocolate
4 tablespoons of cold water
4 free range eggs separated
Preheat oven to 180°C
Grease and line a 12” tin with grease proof paper.
Whisk the caster sugar and 6 egg yolks together until the mixture is light and fluffy, and then fold in the cocoa powder.
In another bowl (it is imperative that this bowl and whisk is grease free) whisk the egg whites until they form stiff peaks.
Fold the egg whites into the mix with a metal spoon.
Pour the mixture into a 12” baking sheet. Cook on a middle shelf until it fluffs up which will be approximately 15-17 minutes.
For the filling, put the chocolate and cold water into a bowl. Place the bowl over a pan of simmering water until the chocolate melts.
Once melted, remove the chocolate from the pan and let it cool slightly then whisk in your 4 egg yolks.
In another bowl, whisk egg whites until they form stiff peaks and then gently fold the egg whites into the chocolate mixture with a metal spoon.
On a flat surface place a sheet of grease proof paper. This needs to be slightly wider than the sponge tray and 8 inches longer.
Cover the grease proof with plenty of icing sugar and turn the sponge out of the tray onto the icing sugared paper and remove the greaseproof that it was cooked on.
Spread the chocolate filling all over the sponge and scatter the raspberries on top.
Then, at one end, start to roll up tightly as if you were making a Swiss roll.
Dust with icing sugar.
Wabbit Pie (Elmer Fudd’s favourite) – Feeds 3-4
1 x rabbit skinned and cleaned
1 x Onion roughly chopped
2 x bay leaves
2 x sticks of celery
1 x carrot roughly chopped
Handful of chopped parsley
2 x finely shredded leeks
1 x finely sliced carrot
125g streaky bacon cut into strips
40g plain flour
50ml double cream
300ml rabbit stock
200ml cider – save some for yourself!!
1 beaten egg
8oz packet of puff pastry
Preheat oven to 180
Put rabbit in a pan and add the onion, bay leaves, celery and carrot then barely cover it with water.
Bring to the boil and then simmer for approximately 1 hour until the meat can be removed easily from the bone.
Remove from pan and then pour liquid into jug, sieve out the , keep to one side.
When rabbit is cool enough to handle, remove the meat from the bones.
In a pan, add butter, let it melt and then add your streaky bacon, shredded leeks and finely sliced carrot.
Then gently fry and add flour, make sure it is all mixed in.
Add the cider, stir around making sure you get all the bits from the side of the
pan and then add 300ml of your rabbit stock and English mustard.
Keep stirring, it should be getting thicker – add salt and pepper to taste.
Add parsley and stir in cream – if too thick, add some of your left over rabbit stock.
Add your rabbit meat and stir in then pour into an oven proof dish.
Roll out your puff pastry and sit on top, brush with a beaten egg.
Cook for 30 minutes until golden brown
4. Grilled fillets of mackerel with orange and brandy
2 whole mackerels filleted
2 handfuls of watercress
1 medium orange segmented
2 tablespoons of brandy
Salt and freshly ground black pepper
Heat a non stick frying pan with a little olive oil and season the mackerel fillets on both sides and place in the pan skin side down, cook until crispy approximately 2/3 minutes.
Flip the fishes carefully, cook for 2 minutes, add the brandy. Then add the orange segments and orange juice.
Lift fillets from the pan carefully and sit on the watercress, spoon over the orange segments and drizzle the remaining juices over the mackerel.
5. Thai Spiced Seafood Tagliatelle
450g salmon fillet
100g crayfish tails
500g fresh tagliatelle
400g tinned coconut milk
1 ½ fresh ginger, sliced
1 green pepper, roughly chopped
1 stick of lemon grass roughly chopped
1 tablespoon soft brown sugar
30g fresh basil
2 big cloves of garlic
1 fish stock cube
3 green chillies
Couple of shakes of fish sauce
50ml of water
Pinch of salt
Freshly ground black pepper
Put everything in the pan bar the salmon, prawns, crayfish and tagliatelle.
Bring to the boil and simmer for 7/8 minutes
Pour into a liquidiser or use a hand blender – blitz until smooth.
Pour through a sieve into a pan, and put the sauce back on the heat.
Add the salmon and bring to the boil, and simmer for 3-4 minutes.
Add the prawns and crayfish tails simmer for 2 more minutes until prawns are heated through.
Spook over your ribbons off fresh pasta that you’ve already cooked.
Garnish with a wedge lime and chopped chives.