cream Archives

Chicken recipes

Chicken and lentil broth

35 minutes

Cooking with

Eisbein with whisky-and-maple “cafe au lait” and barley, pea and asparagus risotto

3 hours, 10 minutes

Chilli recipes

Laksa red chilli and Thai basil clam curry

25 minutes

Chocolate recipes

Chocolate and berries with salt, spice and avocado pudding

15 minutes

Free-range Jersey beef pasta

4–5 hours

Confit of rabbit and green olive in saffron tortellini

overnight for the rabbit + 3-4 minutes for the pasta + 15 minutes for the sauce

Ice cream

Lemon meringue ice cream

Steak recipes

Balsamic-glazed lamb steak

Gnocchi recipes

Gnocchi with a creamy cider and bacon sauce

15 minutes

Apple recipes

Apple and pear coconut crumble

25 minutes-30 minutes

Pie recipes

Haddock and prawn pie

25 minutes-30 minutes

Dense beetroot and chocolate cake

Serves 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 1 hour

Ingredients

1 x 200 g slab dark chocolate, plus extra, shaved, to garnish
3 medium free-range eggs
250 g brown sugar
Seeds of 1 vanilla pod
4 T golden syrup
80 g cake flour
1 t bicarbonate of soda
A pinch of salt
60 g cocoa powder
250 g raw beetroot, peeled and finely grated
½ cup strong black coffee
3 T sunflower oil
Thick cream, for serving

Method

Preheat the oven to 160°C. Place a heatproof bowl over a saucepan of shallow, simmering water. Break in the chocolate and melt, taking care not to burn.

Beat the eggs with the sugar, vanilla seeds and golden syrup until pale and fluffy. Fold in the flour, bicarb, salt and cocoa.

Drain the beetroot and shake out the excess moisture before mixing it into the cake batter.

Add the melted chocolate, coffee and oil and mix to combine.

Pour the mixture into a greased 20 cm round Bundt cake tin. Bake for 1 hour, or until an inserted skewer comes out clean.

Remove from the oven and cool on a wire rack. Turn out the cake from the tin. Scatter with dark-chocolate shavings and serve with thick cream.

Spinach lasagne

Roast potato-and-sweetcorn salad with creamy Cajun dressing

Isibindi nomhlehlo (braaied lamb’s liver and fat)

Chicken and lentil broth

Eisbein with whisky-and-maple “cafe au lait” and barley, pea and asparagus risotto

Laksa red chilli and Thai basil clam curry

Chocolate and berries with salt, spice and avocado pudding

Free-range Jersey beef pasta

Confit of rabbit and green olive in saffron tortellini

Lemon meringue ice cream

Balsamic-glazed lamb steak

Gnocchi with a creamy cider and bacon sauce

Apple and pear coconut crumble

Haddock and prawn pie

Dense beetroot and chocolate cake

Dense beetroot and chocolate cake

Ingredients

Method