Showing posts sorted by relevance for query lamb. Sort by date Show all posts
Showing posts sorted by relevance for query lamb. Sort by date Show all posts
Red meat is not something which I eat very often. I do enjoy a nice piece of steak every now and then, or a pot of beef stew. Occasionally I will enjoy a sausage, an all beef hot dog, or a pork chop.
In the UK I used to enjoy a bit of lamb every now and then. Usually I only eat chicken/turkey, or fish . . . and often I will opt for no meat at all.
I recently (maybe a month or so ago) found a nice thick bone in pork chop marked down at the grocery store here in town. It had a lovely medallion of tenderloin on the side as well. It was about 1 1/2 inches thick and would have been large enough for two people to enjoy and in truth would do me for two meals.
I could not resist picking it up and bringing it home. I wrapped it up tightly and popped it into the freezer to enjoy sometime when I was fancying a bit of pork. Today was the day.
I have always loved pork chops with stuffing. To be honest I love anything with stuffing. I just LOVE stuffing (or dressing as it is also called.) I am the kind of person who could eat a whole plate of that and nothing else at all.
I also love the concept of sheet pan suppers. Suppers where you pop everything onto one sheet pan and then bake them in the oven. Easy peazy, with not a lot of clean up to do afterwards.
I decided to try to make up a sheet pan pork chop and stuffing dinner for myself. It is sized for two. You can use either a large thick pork chop large enough for two people or you can use two thinner pork chops. Its your choice.
If you use a large thick chop you will need to cook it for a bit longer when you are browning it so that it cooks through in the time allotted for roasting in the oven. This is what I did.
I used my basic recipe for Newfoundland Stuffing. Its a simple recipe and one which my family really enjoys. I kept the quantities for that at a full size, enough to serve four, because . . .
Can you ever have too much stuffing? I think not!
I just cooked the extra in a small baking dish along side of the sheet pan supper.
For vegetables I used sweet potatoes and brussels sprouts because that is what I had and I love both of those. You can use whatever vegetables you want to use. Regular white potatoes would be nice as would green beans.
You could roast cobs of corn, or carrots, squash, turnips, zucchini, or whatever vegetables you enjoy. Just make sure that they are a vegetable that will cook in the time allotted.
WHAT YOU NEED TO MAKE SHEET PAN PORK CHOP & STUFFING DINNER
Simple every day kitchen ingredients. Fresh vegetables and fresh meat. A bit of bread and some herbs/seasonings.
For the stuffing:
- 2 cups (118g) fresh coarse bread crumbs
- 1 - 2 TBS summer savory (can use a mix of thyme, sage, poultry seasoning)
- 1 medium onion, peeled and finely chopped
- 6 TBS butter, melted
- salt and black pepper to taste
- 1/4 cup (60ml) chicken stock (only if dressing seems dry)
You will also need:
- 2 (1/2 inch thick) bone in pork loin chops
- 1 large sweet potato, peeled and cut into 1 inch cubes
- about 16 brussels sprouts, trimmed and halved
- 1 TBS canola oil
- salt and black pepper to taste
- garlic herb seasoning to taste
- 1 TBS cold butter thinly sliced
Summer savory is an herb that is peculiar to the Maritime Provinces and can be very difficult to find in other places other than via mail order. If you cannot get it you can use equal amounts of a combination of thyme, marjoram and sage.
When I lived in the UK I used to pick up packages of it to bring back to the UK every time I came back to Nova Scotia for a visit. It is an herb we Maritimers just love.
I used a thick pork chop rather than two thinner ones. As a result I needed to brown it for a bit longer before putting it into the oven so as to make sure it would be cooked through during the roasting time allotted. This worked out perfectly.
Nothing could really be easier, really. I know I say that all the time, but I really do mean it.
First make the stuffing. Melt the butter in a skillet. Add the onion and cook stirring until softened without browning.
Place the bread crumbs into a bowl. Pour over the butter and onion mixture and toss everything together well. Add the savory and salt and pepper to taste. Taste and adjust seasoning as required. Only add the stock if the mixture seems ultra dry.
Season the pork chops all over and brown for 2 - 3 minutes per side over medium high heat. (Use the same skillet you cooked the onions in.) (If you are using one thicker chop, cook for about 4 minutes per side.)
Preheat the oven to 425*F/220*C/ gas mark 7. Line a baking tray with some aluminum foil and spray it with some nonstick cooking spray.
Toss the sweet potatoes and brussels sprouts together in a bowl with the oil, some garlic herb seasoning and salt and black pepper to taste.
Place the vegetables onto the baking tray. Add the pork chops and pile half of the stuffing onto the top of the chops, dividing it evenly. Place the rest into a small casserole dish and cover tightly.
Dot the top of the stuffing with some of the cold butter.
Roast in the preheated oven for about 25 minutes, or until the pork chops are cooked through and the vegetables have begun to caramelize a bit. Add the extra stuffing the last 8 minutes or so of cook time. If you think the stuffing on your chop is browning too quickly, you can cover it lightly with a small square of aluminum foil.
Divide the hot chops and stuffing between two heated plates along with half each of the vegetables. Serve hot.
This was incredibly delicious. The pork was perfectly cooked. Not dry in the least and very tender. The vegetables were beautifully cooked and caramelized. The stuffing was also perfect. I did not add any extra stock to it at all.
If you wanted to you could make some gravy to serve with this, or add a side salad or even some applesauce. Pork and applesauce go very well together.
Altogether this was a really super satisfying meal that I would highly recommend. If you wanted to you could use a larger baking sheet and double everything to feed four people. Cook times would remain the same.
If you are a fan of pork chops, you might also enjoy these other pork chop recipes found here on The English Kitchen:
PORK CHOPS WITH CREAM GRAVY - Deliciously tender pork chops with pepper gravy, a creamy pepper gravy. The same type of cream gravy that you might enjoy on biscuits with sausage. The chops are perfectly cooked, well flavored and spiced. The cream gravy is rich and the perfect accompaniment. Together they are excellent eating!
MAPLE GLAZED PORK CHOPS - These simple pan fried pork chops with their simple maple and mushroom sauce and glaze make for a really quick and easy dinner recipe. You begin by curing them with a simple brown sugar rub. A mushroom and maple glaze finishes them off perfectly.
Yield: 2
Sheet Pan Pork Chop & Stuffing Dinner
Prep time: 15 MinCook time: 25 MinTotal time: 40 Min
Two bone in chops are lightly browned and then baked in a hot oven topped with some delicious homemade stuffing along with sweet potatoes and brussels sprouts for a delicious complete meal for two.
Ingredients
For the stuffing:
- 2 cups (118g) fresh coarse bread crumbs
- 1 - 2 TBS summer savory (can use a mix of thyme, sage, poultry seasoning)
- 1 medium onion, peeled and finely chopped
- 6 TBS butter, melted
- salt and black pepper to taste
- 1/4 cup (60ml) chicken stock (only if dressing seems dry)
You will also need:
- 2 (1/2 inch thick) bone in pork loin chops
- 1 large sweet potato, peeled and cut into 1 inch cubes
- about 16 brussels sprouts, trimmed and halved
- 1 TBS canola oil
- salt and black pepper to taste
- garlic herb seasoning to taste
- 1 TBS cold butter thinly sliced
Instructions
- First make the stuffing. Melt the butter in a skillet. Add the onion and cook stirring until softened without browning.
- Place the bread crumbs into a bowl. Pour over the butter and onion mixture and toss everything together well. Add the savory and salt and pepper to taste. Taste and adjust seasoning as required. Only add the stock if the mixture seems ultra dry.
- Season the pork chops all over and brown for 2 - 3 minutes per side over medium high heat. (Use the same skillet you cooked the onions in.) (If you are cooking one thicker chop, cook for about 4 minutes per side.)
- Preheat the oven to 425*F/220*C/ gas mark 7. Line a baking tray with some aluminum foil and spray it with some nonstick cooking spray.
- Toss the sweet potatoes and brussels sprouts together in a bowl with the oil, some garlic herb seasoning and salt and black pepper to taste.
- Place the vegetables onto the baking tray. Add the pork chops and pile half of the stuffing onto the top of the chops, dividing it evenly. Place the rest into a small casserole dish and cover tightly.
- Dot the top of the stuffing with some of the cold butter.
- Roast in the preheated oven for about 25 minutes, or until the pork chops are cooked through and the vegetables have begun to caramelize a bit. Add the extra stuffing the last 8 minutes or so of cook time. If you think the stuffing on your chop is browning too quickly, you can cover it lightly with a small square of aluminum foil.
- Divide the hot chops and stuffing between two heated plates along with half each of the vegetables. Serve hot.
Thank you so much for visiting! Do come again!
It was quite chilly and rainy the other day and so I decided to make us a nice pot of hot soup for our midday meal. You can't beat a bowl of soup on a cold and drizzly day!
After nosing around the refrigerator I found some ham that needed using as well as some cabbage. I do so love cabbage in a soup and cabbage goes very well with ham! I almost yelled Bingo!
I always keep a variety of chicken stock cubes/pots in my larder. They come in handy for all sorts. Chicken, beef, fish, vegetable, lamb, ham . . . I use them all. They are convenient and work well for all sorts of things.
For this soup I used ham and chicken stocks. You could also use just chicken stock, but I wanted a bit of a smokey flavour.
Cubes of ham are first glazed in a mix of brown sugar and a tiny bit of oil. Try not to overcook the ham, as it can dry out really quickly.
After that you saute leek and onion, and some garlic . . . slowly softened without browning and then simmered in a thickened stock until all are melting tender.
After that you add the some potato and let it simmer until the spuds are tender. Then you add the remaining stock, cabbage, return the ham to the pot and add a bit of white wine vinegar. Trust me on this. It's perfect. While that is simmering make the dumplings.
Who doesn't love dumplings??? Not me! We both adore them in this house. The sight of a dumpling has been known to make my husband jump up and down and rub his hands together in glee! Okay . . . a slight exaggeration, but he does love them a lot!
Cheesy dumplings . . . so good.
These are really tender and delicious. They are the perfect addition to a really tasty soup.
Altogether this is a really, really tasty pot of soup. Nourishing, delicious and filling.
You are going to love this soup. You really are!
Yield: 6
Cabbage & Ham Soup with Cheese Dumplings
prep time: 40 minscook time: 1 hour and 10 minstotal time: 1 hours and 50 mins
Be judicious when you add salt as ham can be quite salty. This is a delicious soup!
ingredients:
For the soup:
60ml vegetable oil (1/4 cup)
350g smoked ham, cut into cubes (11 ounces)
2 tsp soft light brown sugar
2 onions, peeled and thinly sliced
2 leeks, trimmed, washed and thinly sliced
3 cloves garlic, peeled and minced
1 TBS plain flour
1 litre ham stock (6 cups)
480ml chicken stock (2 cups)
black pepper to taste, coarsely ground
3 medium potatoes, peeled and chopped
1/2 savoy cabbage, finely shredded
1 TBS white wine vinegar
For the dumplings:
30g cold butter, cut into small bits (1 ounce)
280g self raising flour (2 cups)
60g finely grated cheddar cheese (2 ounces)
2 tsp finely chopped thyme
120ml water (1/2 cup)instructions:
Heat 1 TBS of the oil in a large saucepan. Add the ham and sugar.
Saute over high heat, stirring continuously, for about 5 minutes, or
until just golden. Remove with a slotted spoon and drain on paper
towels. Add the remaining oil along with the leek, garlic and onion.
Reduce heat to low and cook for about 15 minutes, stirring occasionally
to make sure they don't catch, without browning. Stir in the flour and
cook for one minute. Remove from the heat and add the ham stock
gradually. Return to the heat and bring to the boil, stirring, then
reduce and cover. Cook for about half an hour. Add the potato to the
pan and simmer for about 10 minutes. Add the chicken stock, ham,
cabbage and vinegar. Season with black pepper. Cook for a further 10
minutes while you make the dumplings.
Saute over high heat, stirring continuously, for about 5 minutes, or
until just golden. Remove with a slotted spoon and drain on paper
towels. Add the remaining oil along with the leek, garlic and onion.
Reduce heat to low and cook for about 15 minutes, stirring occasionally
to make sure they don't catch, without browning. Stir in the flour and
cook for one minute. Remove from the heat and add the ham stock
gradually. Return to the heat and bring to the boil, stirring, then
reduce and cover. Cook for about half an hour. Add the potato to the
pan and simmer for about 10 minutes. Add the chicken stock, ham,
cabbage and vinegar. Season with black pepper. Cook for a further 10
minutes while you make the dumplings.
Sift the
flour into a bowl. Add the butter and rub it in with your fingertips
until the mixture resembles fine bread crumbs. Stir in the cheese and
thyme. Stir in the water to bind the mixture together. Drop by heaped
TBS into the hot soup. Cover and cook for 8 to 10 minutes until the
dumplings are cooked through, plump and look dry on top.
flour into a bowl. Add the butter and rub it in with your fingertips
until the mixture resembles fine bread crumbs. Stir in the cheese and
thyme. Stir in the water to bind the mixture together. Drop by heaped
TBS into the hot soup. Cover and cook for 8 to 10 minutes until the
dumplings are cooked through, plump and look dry on top.
Created using The Recipes Generator
The leftovers were even tastier. The dumplings were a bit soggy as they had sat in the soup overnight, but that didn't bother us one bit! We will take dumplings any way we can get them! Bon Appetit!
I am just loving summer with all of it's fresh fruit and vegetables! It is by far and away the best time of year for fruit and veg just packed with flavour!
The supermarket shelves (not to mention my garden) are a dancing parade of delicious colour and taste, and I am love, love, lovin' every moment of it!
I was recently asked if I would like to try some Basaljo Black Garlic. I quite like garlic and I was immediately intrigued . . . black garlic. It sounded quite interesting! I was game to try it! I like to try new things (within reason) and from what I had read about black garlic, it sounded like something we would enjoy.
From Wikepedia: Black garlic is a type of "caramelized" garlic (in reality, browned by the Maillard reaction rather than truly caramelized) first used as a food ingredient in Asian cuisine. It is made by heating whole bulbs of garlic (Allium sativum) over the course of several weeks, a process that results in black cloves.
The garlic came, already peeled in a plastic pot. It looked a bit like garlic clove shaped black jelly babies. It was soft and slightly sticky. I tasted a small one just to see what it tasted like. It was only slightly garlicky, very mellow with an almost fruity balsamic quality. I could not wait to use it.
One of my first thoughts was that it would be fabulous in a vinaigrette salad dressing. Possibly a salad with earthy baby greens and some beetroot, and so that is what I used for the salad. I added some leftover roast chicken and green peas.
I left the dressing pretty basic as I wanted to highlight the flavour of the garlic. It was basically just a good olive oil, along with a touch of Dijon mustard and some good balsamic vinegar and seasonings, which I felt would go well together with the garlic. I blitzed it in my small food processor and was well pleased with the resulting almost amber coloured silky dressing.
It was slightly pungent, but not in a bad way. We really, really liked it. I think this dressing would be beautiful drizzled over some grilled salmon, or even brushed on the salmon prior to grilling, or even some good cod. I think it would also serve as a great marinade for beef or pork, or even lamb. I am going to try that in the summer for BBQ season!
*Black Garlic Vinaigrette*
Makes 225ml (1 cup)
The next thing I did was to use it in some mash. We love our mash and are very fond of roasted garlic mash. (We are fond of roasted garlic anything!)
My primary concern was about the colour. I was a bit worried that it might tint the potatoes a funny colour, the idea of really black potatoes did not appeal to me.
I wanted to make sure that the garlic was really smooth before I stirred it in, so I did what I do with normal garlic. I mashed it together with some sea salt. The sea salt helps to break it down really fine and also adds flavour to your potatoes. You won't need to add anymore salt.
We have really good new potatoes coming out now. They are sweet, but waxy in texture so not really great for mashed potatoes, but work great for smashed potatoes! You can peel or not as you wish. I chose to peel this time around.
I used quite a few cloves of the black garlic, six altogether, and I added some grated strong cheddar. We got some really great cave aged cheddar the other day and the two were begging me to use them together. What a fabulous result! I could have easily sat down and eaten a bowl of this Black Garlic and Cheesy Smash all on its own with nothing else at all. It was fabulously delicious! A new favourite!
*Black Garlic and Cheesy Smash*
Serves 4 - 6
Black garlic is sweet meets savory, a perfect mix of molasses-like richness and tangy garlic undertones. It has a tender, almost jelly-like texture with a melt-in-your-mouth consistency similar to a soft dried fruit. Hard to believe, but true. It’s as delicious as it is unique. This is sure to become a pantry staple.
To find out more about Balsajo Black Garlic, be sure to check out their website.
Balsajo Black Garlic is available from www.balsajo.com and any good independent farm shops, fine food shops and delicatessens.
Balsajo
Black Garlic One Large Bulb - £2.99 from Sainsbury’s
·
Balsajo
Black Garlic Peeled pots 50g (£4.49) or 150g (£11.99)
·
Balsajo
Black Garlic Black Garlic Paste for 100g jar - £6
Many thanks to the people at Balsajo for affording me this opportunity to try something new! This has become a new favourite item in my kitchen! I can't wait to see what I can use it in next. There are plenty of recipes and tips on their site. That Black Garlic and Parsley Potato Salad is calling my name!
Note - Athough I was sent some black garlic for free to try out, I was not required to write a positive review. Any and all opinions are my own.
I was recently sent a selection of Cookery books to review. As you know I just love cookbooks and have a vast collection . . . Todd moans whenever a new one comes through the letter box . . . but, alas that is just something he has to live with. I am of the opinion that one can never have too many cookbooks . . . Marriage is a give and take, besides . . . he reaps the rewards of my fetish every night when he sits down to tea.
The first one is a bit of a novelty book, entitled "Beer, a cookbook." Recipes by Kimberley Willis. It's a fun little book, not too large or hefty, but there's a lot packed into it's pages. There are 40+ recipes in this book, which is roughly about the size of a clutch handbag, each of them accompanied by a tasty looking photo.
There are recipes for starters, mains, sides and amazingly even desserts, each one containing detailed instructions and a tasty looking photo, not to mention some bartenders advice near the bottom and a heads-up rating . . . easy, medium or hard . . . so that you can pick according to your skills or desire.
It's a very sturdy book, each page being composed of heavy card, which has a glossy wipe proof surface. (I guess that's in case you sample too much of the beer while you are cooking and get sloppy??)
Interspersed between the recipes are fun quotes like this one from Frank Zappa:
"You can't be a real country unless you have a beer and an airline . . . it helps if you have some kind of a football team, or some nuclear weapons, but at the very least, you need a beer."
It's a cute little book, and would make the perfect Birthday Gift, or even Christmas Gift, for the beer connoisseur on your gift list. I haven't actually cooked anything from the book, so can't really say how good the recipes are, but purely from a novelty point of view, this book gets an "7" from me. It's colourful, sturdy and there were a few things in it that I have bookmarked for a later date to try.
The first one probably being these really delicious looking Chocolate Stout Lava Cakes ! There's also a pot roast that looks really tasty and tender as well.
Beer, a cookbook
Published by Adams Media
ISBN 10: 1-4405-3370-9
ISBN 13: 978-1-4405-3370-9
copyright 2012 by F+W Media, inc.
The second book is also a bit of a Novelty book, based loosely on the popular Hunger Games novels and film. I was a great fan of the books and loved the movie, so I was quite interested in this book. From the back cover:
When it comes to the Hunger Games, staying alive means finding food any way possible. Katniss and Gale hunt live game, Peeta's family survives on the bread they make, and the inhabitants of the Seam work twelve-hour days for a few handfuls of grain . . . all while the residents of the Capitol gorge themselves on delicacies and desserts to the heart's desire.
For the first time, you will be able to create delicious recipes from the humble District 12 to the extravagant Capitol, including:
- French bread from the Mellark Family Bakery
- Katniss's favourite Lamb Stew with Dried Plums
- Rue's Roasted Parsnips
- Gale's Bone-Picking Big Game Soup
- Capital Grade Dark Chocolate Cake
Hard covered and 241 pages containing more than 150 recipes inspired by the Hunger Games Trilogy and written by Emily Ansara Baines. (It is unofficial and unauthorized, approved, liscensed, or endorsed by Susanne Collins, her publishes, or lionsgate entertainment corp.) Emily Ansara Baines is a writer who has worked as a professional baker and caterer throughout the East Coast of American, most recently New York City.
Each recipe seems to be well written, with great instructions and tips included from your "Sponsor." The downside is that there are no photographs at all, and I do love my cookbooks to have at least a few scrummy pictures. But, aside from a few recipes I would probably never cook, like "Fightin' Fried Squirrel . . . there are also a great number of really delicious sounding ones like Mixed Messages Mixed Berry Jam, Apocalyptic Eggs Benedict, Katniss's Craved Cheese Buns, Harvest Heirloom Apple Cake and Thick and Gooey Double Chocolate Banquet Brownies. Again, I haven't cooked anything from this book . . . but I probably will. It's been hard these past three weeks getting in any cooking time with all the renovations going on. I am giving this one an "8". Pictures would be nice, but most of the recipes sound quite delicious and it has great novelty factor. It would make a perfect gift for the Hunger Games fan!
The Unofficial Hunger Games Cookbook, by Emily Ansara Baines
Published by Adams Media
ISBN-13: 978-1-4405-2658-9
ISBN-10: 1-4405-2658-3
$19.95 (CAN $20.99)
Here in the UK you can get it from Amazon for £14.44
The final book, and my favourite of the three, was Not-So-Humble Pies by Kelly Jaggers, also published by Adams Media. 150 delicious, decadent and savory recipes for one of my favourite foods of all . . . Pie!
The book is split into three parts.
Part 1 - Not so Humble beginnings
Chapter 1 Pastry and cookie crusts
The first chapter, pie crusts, offers tons of options. Pastry type crusts like the perfect flaky crust, butter crusts and options like a buttery, spicy cheese crust. Cookie type crusts include gingersnaps, pretzels. There are also shortbread type crusts which fall right between the two using a cookie type recipe to make a crust for a pie.
Chapter 2 - Toppings
The second chapter covers toppings, classic crumb toppings, meringue, stabilized whipped cream, and sauces.
Part 2 - Sweet as Can Be
Chapter 3 Creams, Custards, and Chiffons
Creams, Custards and Chiffons.-Nothing as simple as a chocolate cream pie, these are things like cantaloupe cream, vanilla rum meringue and for people who prefer a more traditional flavor profile, white chocolate chiffon.
Chapter 4 Fruits, Nuts and Berries
Based on classic recipes, these up the gourmet and wow factor, an apple pie gets a savory cheddar crust to contrast the sweetness of the apples, peach and ginger combine in a hand pie perfect for picnics.
Chapter 5 Tarts, Tartlets, and Rustic Pies
These are the "dressed up for guests" dessert pies. Fine ingredients, flavors and textures like apple rose, white chocolate ganache and praline cream.
Part 3 - Savory Situations
Chapter 6 Dinner Pies
The savory flavors that make a main course. There are lots of tarts in this chapter as well that would work well as a side dish like the spinach and artichoke tart. Lots of cheese based tarts and pies as well.
Chapter 7 Spicy, Salty, and Exotic Pies
All of the recipes in this book put some pretty unusual twists on the family classics, but this chapter really pulls out all the stops by adding chilis, spice and salt to classics.
Each part is beautifully photographed as are a lot of the recipes . . .
Lavender Infused Lemon Pie
The recipes all appear to be very well written, although having said that, the crust recipe that I chose to bake did have an inconsistency in it. It called for 1 egg, not specifying the size, or the fact that you only need the yolk, at least I could not find anyplace where the white was called for. I used a large egg and had thrown in the whole egg before I realized that in the directions it said the yolk. It turned out fine though, so no worries.
I chose to bake the Fresh Blackberry Tart with Spiked Creme Anglaise recipe from chapter 5, Tarts, Tartlets and Rustic Pies. This is blackberry season here in the UK at the moment and they are something that I have a lot of and that I love to use in the autumn.
The crust was quite forgiving . . . and not all that different from a short bread cookie. Nom! Nom! It was very rustic and not too frou frou . . . this was a plus for me last week with all of the construction work going on.
The filling was very easy to throw together, although I did find that the cornflour didn't dissolve in the alloted standing time so if I make it again, I will add a touch of lemon juice. It will not only help to preserve the colour, but also add a nice little hint of sharpness that I think will go well with both the berries, the sweet crust and that scrummy Creme Anglaise.
*Fresh Blackberry Tart with Spiked Creme Anglaise*
makes 8 servings
Creme Anglaise is a slightly thickened custard sauce that is used as a garnish on all sorts of desserts. Here the sauce is spiked with a touch of bourbon and drizzled over slices of warm blackberry tart. If you don't care for bourbon, you can use rum or creme de cassis, or omit altogether.
2 cups fresh blackberries
2 TBS cornstarch
2 TBS sugar
1 short crust for tarts, rolled into a 12 inch circle
1 TBS butter
1/2 cup heavy cream
1 tsp vanilla bean paste
1 TBS bourbon
2 egg yolks
3 TBS sugar
Preheat the oven to 200*C/400*F/ gas mark 6. Line a baking sheet with parchment paper.
In a medium bowl, combine the berries, cornstarch and sugar until well combined. Let stand for 5 minutes.
Place the pastry onto the prepared baking sheet. Spread with the blackberry mixture, leaving a 1/2 inch border. Fold the pastry just over the edge of the berries, then dot the top with butter.
Bake for 45 to 55 minutes, or until the fruit is bubbling and the pastry is golden brown. Remove from the oven and allow to cool slightly.
In a small saucepan over medium low heat, add the cream and vanilla. Bring just to a simmer. In a large bowl, whisk together the bourbon, egg yolks, and sugar until smooth. Whisking constantly, gradually add 1/2 cup of the cream into the egg yolks. Immediately add the egg yolk mixture back into the pot and cook, whisking constantly, until the mixture coats the back of a spoon, about 6 minutes.
Serve the tart slightly warm with the creme anglaise drizzled over the top.
We quite enjoyed this lovely tart and I have no less than 15 other recipes flagged to try out over the next few weeks/months. If they are all as nice as this one . . . well, we have a real winner here!
Not-So-Humble Pies, by Kelly Jaggers
Published by Adams Media
ISBN 10: 1-440503291-5
ISBN 13L 978-1-4405-3291-7
$17.95 (Can $18.99)
Available here in the UK from Amazon for £12.74
I give this book a "9." It lost a point for the inconsistency I found in the crust recipe.
Disclaimer - Please note that although I am given these books free of charge for review, I am under no obligation to give positive reviews. My opinions are honest and my own.
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