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Marinated Bombay Oranges

Posted: January 9, 2009 at 8:43 pm

Serves 4
Ingredients

• 4 medium oranges
• 30g bunch of coriander
• 30g bunch of mint
• 150g caster sugar
• ½ pomegranate, seeds only
• 150ml natural yoghurt

Method: How to make marinated Bombay oranges

1. Peel the oranges, and slice them into rounds.

2. Blend the coriander, mint and caster sugar in a food processor until you have a fine powder.

3. Arrange the orange slices on serving plates and sprinkle generously with the sugared herb mixture. Scatter over the pomegranate seeds.

4. Spoon the yoghurt into a piping bag with a small nozzle, and drizzle the yoghurt over the fruit. .

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Gordon’s Hot Bananas

Posted: January 9, 2009 at 8:30 pm

Serves 4

Ingredients

• 3 medium bananas
• 75g caster sugar
• 15g unsalted butter
• ½ red chilli, deseeded, finely sliced
• 50ml dark rum
• 60ml coconut milk
• Vanilla ice cream, to serve

Method: How to make Gordon’s hot bananas

1. Sprinkle the sugar over the base of a wide, heavy, non-stick frying pan and place over a high heat until it melts and begins to caramelise around the edge of the pan. Chop the chilli and add to the sugar.
2. Peel and roughly slice the bananas on the diagonal.
3. Add the bananas and coat in the caramel, then add the butter. Allow the bananas to caramelise for 2-3 minutes before pouring in the rum and flambéing. Let the flames burn out, then pour in the coconut milk and swirl to combine. Cook out for a further 1-2 minutes before removing from the heat.
4. Spoon the hot bananas into the bottom of the serving glasses/bowls and top with a scoop of vanilla ice cream to serve.

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Mandarin Cheesecake

Posted: January 9, 2009 at 7:15 pm

Serves 6-8

Ingredients

• 2 x 298g tins mandarin segments

For the base:

• Butter for greasing
• 175g digestive biscuits
• 75g unsalted butter

For the filling:

• 400g cream cheese
• 2 vanilla pods
• 100g icing sugar
• 1 orange, zest only
• 300ml double cream

Method: How to make mandarin cheesecake

1. Lightly grease a 20cm/8″ spring-form cake tin with butter.
2. Drain the mandarin segments and place them on a plate lined with kitchen paper and set aside.
3. To make the base, place the biscuits into a food processor and blend to form fine crumbs.
4. Melt the butter in a medium saucepan, add the biscuit crumbs and stir to combine. Transfer the mixture into the cake tin and press over the tin base, to spread evenly. Place in the freezer for 5 minutes to set.
5. Beat the cream cheese in a large bowl. Split the vanilla pods open, scrape out the seeds and mix them into the cream cheese. Sift in the icing sugar and grate in the orange zest. In a separate bowl, whisk the cream until you reach soft peaks, then fold it into the cream cheese mixture to combine.
6. Spread the mixture on top of the biscuit base and use a palette knife, or the back of a spoon, to level it out. Chill in the freezer for a minimum 5 minutes.*
7. When ready to serve arrange the mandarin segments on top and carefully remove the cheesecake from the tin.

*Note: if you don’t wish to eat the cheesecake immediately you can allow the cream mixture to set in the fridge for half an hour rather than using the freezer.

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Tiramisu

Posted: January 9, 2009 at 6:51 pm

Serves 4

Ingredients

• 250g mascarpone
• 4 tbsp icing sugar
• 3 tbsp Marsala, or other fortified wine
• 1 tsp vanilla extract
• 150ml double cream
• 200ml cold strong coffee
• 4 sponge fingers
• Piece chocolate, to grate as garnish

Method: How to make tiramisu

1. Sift the icing sugar into the mascarpone and beat together with the Marsala and vanilla extract.
2. In a separate bowl, whisk the cream until you reach the soft peak stage.
3. Mix the cream and mascarpone together and refrigerate if possible.
4. Break the sponge fingers in two and very briefly dip them in the cold espresso. Divide them into the bottom of the serving glasses and spoon over the mascarpone mixture.
5. Grate a little chocolate on top before serving.

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Lemon And Lime Syllabub

Posted: January 9, 2009 at 5:56 pm

Serves 4

Ingredients

• 500ml double cream
• 1 lemon, zest and juice
• 1 lime, zest and juice
• 75g icing sugar
• 50g (or 5) Ginger nut biscuits

Method: How to make lemon and lime syllabub

1. Pour the cream into a large bowl and sift in the icing sugar. Grate in the zest of the lemon and lime and squeeze in the juice from both – straining through a sieve to avoid any pips. Whisk the cream until it just begins to reach stiff peaks.
2. Lightly crush 4 of the biscuits with your fingers and divide into the bottom of the serving glasses. Reserve the 5th biscuit for the garnish.
3. Spoon the syllabub into the glasses. If you have time at this stage, you can refrigerate the syllabubs for a couple of minutes to help them set.
4. Use a grater to finely grate over the remaining biscuit and serve.

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Caramelised Rhubarb And Ginger Crumble With Clotted Cream

Posted: January 9, 2009 at 12:04 am

Serves 4

Ingredients

• 500g rhubarb, trimmed
• 2-3 inch piece of ginger
• 100g caster sugar
• 40g unsalted butter, cut into cubes
• Splash of dark rum

For the crumble

• 50g hazelnuts
• 100g plain flour
• Pinch of ground cinnamon
• 45g cold unsalted butter, cut into cubes
• 75g demerara sugar
• Clotted cream, to serve

Method: How to make caramelised rhubarb and ginger crumble with clotted cream

1. Preheat the oven to 200˚C/gas 6.
2. Cut the rhubarb into 2 inch pieces and halve lengthways if the stems are thick. Peel the ginger.
3. Gently heat the sugar in a pan until dissolved and beginning to caramelise. Add the rhubarb and grate in the ginger. Toss to coat. Gradually add the butter and shake the pan to combine. Allow the rhubarb to caramelise evenly, turning if necessary. Add a splash of dark rum and stand back as the alcohol may flambé. Cook for a further minute until the sauce is thick and syrupy and rhubarb is breaking down.
4. To make the crumble topping place all the ingredients in a food processor and blend until evenly combined (if you want to make your crumble mixture a little stickier also add a splash of water at this stage). Transfer the mixture to a bowl until ready to use.
5. Spoon the caramelised rhubarb into the bottom of 4 small individual serving dishes. Sprinkle the crumble mixture on top and bake for 15-20 minutes until golden brown and bubbling.
6. Remove from the oven and serve with a spoonful of clotted cream.