Cinnamon Macaroons Recipe

Cinnamon Macaroons 
(Makes 48 or 24 Once Sandwiched Together)

Ingredients: 250g Icing Sugar
                          250g Ground Almonds
                          180g Egg Whites
                          60ml Water
                          220g Caster Sugar
                          2 Teaspoons Cinnamon
                          300ml Double Cream (Whipped)

Method:

1. Preheat the oven to 170 degrees Celsius and line a large baking tray with baking paper.

2. In a large mixing bowl, place the icing sugar, cinnamon, ground almonds and 80g of the egg white and mix on a medium speed in a stand mixer until a paste is formed.

3. Meanwhile, in a small pan pour the caster sugar and water in. Firstly, place on a low heat to melt the sugar and once melted turn the heat up to a high setting. Once the mixture starts to turn to a syrup consistency use a thermometer to check as you need the mix at around 115 degrees Celsius.

4. In a separate small bowl, whisk the remaining egg whites to stiff peaks, before pouring the sugar syrup in gradually, whisking as you pour until the mixture becomes stiffer and shiny.

5. Fold the Italian meringue mix into the macaroon paste gently until the mixture becomes stiff and shiny again.

6. Spoon the mixture into the piping bag, piping a small amount of mix in each corner to stick the baking paper to the baking tray. Hold the bag vertically and pipe flat circles (4-5cm wide) on to the tray and pipe them 2cm apart from each other. Once all 48 macaroons are piped, tap the tray a couple of times to get rid of the tip left on each macaroon.

7. Leave to stand for 30 minutes to form a skin before baking in the oven for 12-14 minutes, with the oven door slightly ajar. Bake until firm. Lift the paper off the tray and allow the macaroons to cool on the paper.

8. Once cooled, sandwich each 2 macaroons together with whipped cream and consume within 2 days. If not sandwiched, they can be stored in an airtight container and consumed within 2 weeks.

Dark Chocolate Mousse Recipe

Dark Chocolate Mousse (Serves 6-8)

An unusual, yet light and airy mousse recipe. Quick to make and great for those who are calorie conscious...

Ingredients: 525g Dark Chocolate
                          405g Water

Method:

1. In a mixing bowl, place equal quantities of ice and water, for an ice bath. In a small saucepan, boil the water and pour into a separate, smaller bowl.

2. Add the chopped chocolate and stir with a spatula until the chocolate has melted and fully incorporated.

3. Place the bowl of water and chocolate into the ice bath and whisk vigorously until the mixture resembles stiffly whipped cream.

4. Quickly distribute between serving cups and refrigerate immediately. Consume within 3 days.

Pea & Mint Mousse served with Bacon, Parmesan & Fresh Herb Crumble Recipe

Pea & Mint Mousse served with Bacon, Parmesan & Fresh Herb Crumble (Serves 4)

Ingredients: 200g Fresh or Frozen Peas

                          1 Bunch Fresh Mint

                          3 Gelatine Leaves (Softened)

                          1 Pinch of Sugar

                         75ml Double Cream

                         4 Rashers of Bacon

                         50g Breadcrumbs

                         25g Parmesan

                         1 Lemon (Zest Only)

                         2 Tablespoons Fresh Parsley

1. Bring the water to the boil in a saucepan, then add the peas and mint and boil for 1-2 minutes. Remove from the heat.

2. Transfer to a blender and blend to a smooth puree, before adding the gelatine add and blend again.

3. Pass the puree through a sieve or shinois into a bowl, then season to taste with sugar, salt and ground black pepper. Set aside to cool completely, about 30 minutes.

4. When the puree is set, whip the double cream to soft peaks and fold it into the puree. Cover the top with cling film and place in the fridge for at least 3-4 hours to allow the mousse to set completely.

5. For the bacon, line a tray with greaseproof paper before laying the bacon on the tray. Place another layer of greaseproof paper on top and flatten with another baking tray. Add some weight on top, such as ovenproof bowls or pans, so the bacon stays flat and doesn't curl up (for presentation purposes). Cook at 180 degrees Celsius for 10 minutes until crisp.

6. Place the breadcrumbs, parsley, lemon zest and Parmesan on a separate lined baking tray. Bake for 5 minutes until golden brown.

7. To serve, quenelle the pea mousse on to a cold plate, before adding a rasher of bacon and Parmesan crumble on top. Serve with a pea shoot and rocket salad, dressed with olive oil and lemon juice.

Ossobuco Recipe

Ossobuco (Serves 4)

A Milanese speciality, translates to "bone with a hole"- In reference to the marrow hole at the centre of the veal shanks. Traditionally served with saffron risotto and gremolata...

Ingredients: 4 Veal Shanks (Seasoned)
                          1 Onion (Peeled & Roughly Chopped)
                          2 Celery Sticks (Roughly Chopped)
                          2 Carrots (Peeled & Roughly Chopped)
                          2 Bay Leaves
                          1 Cinnamon Stick
                          4 Sprigs of Thyme
                          150ml White Wine
                          400ml Veal or Chicken Stock
                          1 Tablespoon Parsley (Finely Chopped)
                          1 Lemon (Zest Only)
                          1 Clove of Garlic (Finely Chopped)

Method:

1. In a large casserole pan add a tablespoon of vegetable oil and on a high heat get the pan to a point of smoking. Once at this stage fry the seasoned veal shanks until they are browned evenly on each side.

2. Remove the shanks, before adding a further tablespoon of oil, to fry the onions, celery, carrots, bay leaves, cinnamon and thyme on a medium heat. 

3. After 10 minutes of cooking, add the shanks back in to the casserole pan and add the white wine. Once reduced by half add the passata and stock. Allow the casserole to get up to a simmer, before reducing the heat to low.

4. Braise for 4-5 hours or until the veal starts to fall off the bone.

5. To make the gremolata, combine the parsley, lemon zest and garlic in a bowl.

6. To serve, season the casserole and discard the cinnamon stick, bay leaves and thyme. Distribute 1 veal shank per person and spoon some of the gremolata on top of each shank before pouring some of the braising liquor over the top.

Sparkling Wine & Strawberry Jelly Recipe

Sparkling Wine & Strawberry Jelly (Serves 4)

A refreshing, adult dessert- the better quality of sparkling 

wine, the better the jelly (I used Chapel Down from nearby Tenterden). Great with Chantilly cream...

Ingredients: 300g Strawberries (Hulled & Quartered)

                          1 Lemon (Juice Only)

                          70g Caster Sugar

                          6 Gelatine Sheets (Soaked in Cold Water)

                          500ml Sparkling Wine 

Method:

1. In a medium based ban pour in your strawberries, lemon juice and caster sugar. On a low-medium heat allow to cook gently for 20 minutes until the strawberries have completely softened, and started to puree.

2. Pour the strawberries and juice into a sieve (lined with muslin) and allow to drip for 3 hours. By not pressing through the pulp, the juice will remain clear.

3. Heat the strawberry juice in a pan, and once it starts to simmer add the gelatine. Take off the heat and allow to cool slightly before adding the sparkling wine.

4. Pour into serving glasses and chill for 3-4 hours or until set.

Gavin Gregg Restaurant- A Review

Gavin Gregg Restaurant

The commuter town of Sevenoaks proved to be our next gastronomic destination, a stones throw away from London, this affluent Kentish town you'd believe would be an ideal location for an array of up and coming restaurants. The one we found, however, has been a permanent fixture in Sevenoaks for almost fifteen years. Gavin Gregg Restaurant (self-titled after the chef and co-proprietor) look to offer "inspiring and exciting menus combining traditional dishes with a hint of international panache". Also being able to boast about being rated #1 on Trip Advisor in Sevenoaks and the holder of 2 coveted AA rosettes for nine yea, the signs looked promising. Upon arrival at our table the venue proved to be a quaint building with beams and period features ,proving rather cosy and intimate on a late winter night. The menu was very reasonably priced, considering its close proximity to London. A mere £19 for two courses and £23 for three. The wine list also proved to be eclectic, as well as offering value for money. With the house white wine (La Paz, Sauvignon Blanc)at £17.50.

For starters, since looking up the menu in advance I had set my heart on the duck leg pithivier served with a celeriac puree. MBH was torn between the pithivier and roasted white onion soup with crispy shallots. She was, however, swayed by the special- a tiger prawn cocktail served with an avocado mousse, mary rose sauce and bloody mary jelly. The pithivier lived up to all expectations, rich, fatty duck glazed in an intense duck flavoured sauce, with hints of star anise was wonderful combined with the flaky puff pastry. The creamy celeriac puree and sweet, but sharp baby onions rounded the dish off perfectly.                                                                                                          

The tiger prawn dish tantalised the taste buds with an array of textures and flavours proved to be MBH's favourite dish of the night. The tiger prawns, coated in breadcrumbs and deep-fried were succulent and crisp, with a mary rose sauce with a subtle kick of Worcestershire sauce and tabasco was divine in it's own right. An avocado mousse and bloody mary jelly provided the modern twist on a classic prawn cocktail adding freshness along with the crunch of baby gem lettuce received a resounding thumbs up regardless of the £3 supplement.

                                                     
Naturally, after two incredible starters, we had anticipated for the food to only get better with the main event. I opted for the rump of lamb, whilst MBH went for the duck breast. The rump of lamb was partnered with Provencal aubergine and courgette, champ mash and braised shoulder. I was slightly nervous about a warm, oily ratatouille partnered with creamy, buttery champ mash, but this proved to be unfounded. These garnishes complemented the lamb beautifully, the rump not being an easy cut to cook was seasoned well, remained pink and the fat was rendered off well, making it incredibly moreish. The dish as a whole, could only be balanced by a chef with bounteous technique and delicate touch, of which this chef obviously did.

However, MBH's main, proved slightly overpowering. Presented with real eccentricity and panache, the appearance was inviting and smells enticing. The duck itself was cooked medium rare, with a rose tint and crispy skin which, with such tenderness, melted in the mouth. The buttered cabbage and carrots were the "best vegetables I've ever had" MBH exclaimed, rich with butter and intense, natural sweetness. The gratin, another rich element filled with buttery, nutty notes (again seasoned to perfection) almost made the dish too indulgent. The croquette proved the weakest link of the dish, overpowered with star anise and lacking the garlic, paprika notes of which you'd expect of chorizo and woody, herbal flavour of thyme. An extravagant and filling dish, that needs slight refinement.

The dessert menu seemed to lack a certain creativity and innovation, with traditional dishes taking their place such as sticky toffee pudding and creme brulee. To round off the meal, I decided upon a chocolate truffle torte, with black cherry jam and pannacotta.  The presentation, tried to be minimal and neat, but at best looked sloppy. The swipe of "jam" was untidy and almost flavourless more resembling a puree than jam. The pannacotta, rich with vanilla seeds was pleasant but nothing to write home about and the fact it wasn't taken out of its mould also seemed a bit of a cop-out. Underwhelming. The torte itself, the main event, was rich with bittersweet cocoa notes and was as indulgent as a dessert can get. This redeemed the dish somewhat. MBH chose a classic vanilla creme brulee, served with mixed berry compote and a cinnamon palmier biscuit. The creme brulee was smooth, sumptuous and rich with vanilla and cream. The crisp, sugar layer added much needed sweetness to the dessert as a whole. The mixed berries cut through the creamy brulee with a pleasant acidity, whilst the cinnamon palmier biscuit was crisp and fragrant with cinnamon. 

Whilst savouring tea, coffee and homemade chocolate truffles we had afterthoughts about the entirety of the meal. There is no question that this an outstanding restaurant, which doesn't rely on modern gimmicks but uses classical techniques to create it's dishes and menus. On the whole, it proved to be a very positive experience- a more fond embrace of modern technology, however, with more contemporary, creative and innovative techniques/dishes (especially in the pastry section) it would turn this restaurant into a gastronomic destination of Kent.

Rating- 7/10

Passionfruit Ice Cream Recipe

Passionfruit Ice Cream 

A zingy, tropical dessert- a wonderful twist from standard ice cream flavours... 

Ingredients: 300ml Full-Fat Milk
                          300ml Double Cream
                          100g Caster Sugar
                          6 Egg Yolks
                          12 Passion Fruits (Pulp Scraped Out)

Method:

1. In a medium sized saucepan, pour in the cream, milk and passion fruit pulp. Simmer on a medium heat and leave to infuse for 5-10 minutes.

2. In a separate bowl whisk the egg yolks and sugar together.

3. Before pouring over the hot passionfruit mix into the bowl, pass the mix through a sieve to discard the seed. Whisk the hot passionfruit cream into the eggs and sugar to incorporate all the ingredients together and to avoid the egg from scrambling.

3.Pour the ice cream mix back into the saucepan and continually whisk on the heat until the mix starts to thicken. 

4. Allow to cool, before churning in an ice cream maker for 25-30 minutes.

5. Store in an airtight container and consume within 1 month.