Archive for January, 2016

Triple Layer Chocolate Cake with Walnuts

Posted on: January 26th, 2016 by Karl Hudson No Comments

1. Heat your oven to 180°C. Line a 1kg loaf tin with baking parchment. For the filling, soak the sultanas in the brandy in a small bowl.

2. To make the cake, cream the butter and sugar together in a large bowl until pale and fluffy; this can take up to 10 minutes. Gradually beat in the eggs and brandy, adding a little of the flour with each egg to guard against curdling. Sift the remaining flour, cocoa and baking powder together over the mixture and fold in gently. Finally, fold in the walnuts and biscuit crumbs. Scrape the mixture into the prepared tin.

3. Bake for about 45 minutes or until firm to touch. Leave in the tin for about 10 minutes, then turn out and cool completely on a wire rack.

4. For the filling, chop 150g of the chocolate and melt in a bowl over a pan of simmering water. Let cool until barely tepid. In a large bowl, cream the butter and the icing sugar together, then vigorously beat in the melted chocolate until creamy. Add the walnuts and sultanas with their brandy.

4. Slice the cake horizontally into 3 layers. Use two-thirds of the filling to sandwich these together and spread the remaining filling on top of the cake. Grate the rest of the chocolate on top and chill the cake thoroughly before serving. Sprinkle with icing sugar to finish.

Luxury Fish Pie

Posted on: January 15th, 2016 by Harriet Low No Comments

1. Heat your oven to 200°C/gas 6. Have ready a large ovenproof dish, 1.5-2 litres capacity.

2. Place all ingredients for the poaching stock in a large pan and bring to the boil. Reduce the heat to a simmer and add the haddock and salmon. Poach the fish for a few minutes, until it is just cooked. Strain the mixture, reserving all the liquid. Pick out and discard the stock vegetables. Leave the fish to cool.

3. Put the poaching liquid into a clean pan. Bring to the boil, and boil until the liquid has reduced by half. You will need 400ml of this reduced liquor. Set aside.

4. For the saffron mash, put the potatoes in a large suacepan, cover with cold water, add a little salt and bring to the boil. Lower the heat and simmer for 15-20 minutes, until tender.

5. Meanwhile, to make the sauce, melt the butter in a pan. Stir in the flour to form a roux. Let this cook over a medium heat, stirring often, for 2-3 minutes. Turn the heat down very low and gradually add the reduced poaching liquid, a ladleful at a time, beating well after each addition to create a smooth sauce. Return to the heat and cook, stirring often, for about 5 minutes. Stir in the cream, tarragon and some salt and pepper.

6. Drain the potatoes well. Heat the cream, saffron and butter gently in the potato pan, until the butter has melted, then take off the heat and pass the potatoes through a ricer into the pan (or just tip them in and mash). Season well with salt and pepper and stir to combine.

7. Flake the cooked fish evenly over the base of your oven proofdish, checking for any bones as you go. Scatter over the langoustines. Pour over the sauce. Top with the mash, spread it evenly and then mark decoratively with a fork.

8. Bake for 25-30 minutes until golden brown on top and bubbling all the way through. If your assembled pie has cooled down, it may take longer. Serve with buttered peas.

 

Taken from Paul Hollywood’s Pies & Puds, published by Bloomsbury

Photograph © Peter Cassidy