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Monthly Archives: February 2014

Bread Sauce & Pancetta Soufflé

Bread Sauce & Pancetta Soufflé.

Win It Cook It

Win It Cook It.

Win It Cook It

On Friday I was lucky enough to be chosen as a guest on the new Simon Rimmer cooking programme called “Win It Cook It” I was partnered with my better half Alison who was to answer culinary based questions in the hope of winning some choice ingredients, if you get the answer wrong you get ingredients that will test your abilities to the max.

The 1st round went to the opposing team and we were given a tin of cooked ham!!! We lost the 2nd round as well and we won some fudge chunks, Alison came through though and won us the choice of the remaining ingredients, I chose pearled spelt, aubergine pickle, pak choi and a couple of Hob Nob biscuits.

We had a few minutes to come up with a menu of sorts and I decided to make a fudge and oaty souffle ( Television suicide) The main course would be chargrilled spiced ham, spelt pilaff, grilled pak choi and a creamy cumin aubergine sauce…… All in 20 something minutes.

The presenter Simon Rimmer and guest judge Paul Rankin must have thought I had lost my faculties but I do love a challenge. So with a very limited larder Alison and I cracked on with our mammoth task.

Fudge & Oaty Biscuit Souffle

Set oven to 200oC

Melt 25g Butter in a small pan

Place the biscuits in a bowl and crush finely

Brush a ramekin with a light coating of the butter and coat with the crushed biscuits ensuring an even coating, chill this in the fridge until needed.

place the pan of butter back over a low heat and add 20g of plain flour and mix well, slowly add milk gradually until you have a thick roux and it resembles a really thick sauce, allow to cool

Take 1 egg and separate. To the yolk add 10g of caster sugar and whisk until pale in colour and it begins to thicken. In a clean bowl whisk the egg white till they are stiff peaks, fold in 20g caster sugar

Dice the fudge chunks into small dice 1/2 cm cubes is a good size and place a couple in the bottom of the buttered ramekin.

Add the egg yolk mix to the roux and mix well, take 1/3 of the egg whites and mix well then fold in the remaining 2/3. Spoon some of the mix over the fudge chunks then a few more chunks of fudge and the remaining mix to the top, flatten with a palette knife and with your thumb run it round the edge.

Place the ramekin on a small tray and put into the oven on the top shelf for 8 minutes.

Place the remaining fudge chunks 25g in a small pan with 10g butter and 50ml of double cream, bring to the boil and whisk well then lower the heat.

Remove the souffle from the oven and place on a plate, dig a tea spoon into the middle and pour in a little of the toffee fudge sauce and enjoy.

Chargrilled Ham with Pak Choi, Spelt Pilaff and an Aubergine Cream sauce

Take a tin of ham and cut into 1cm thick slices, brush with a little oil and season with powdered cumin and milled black pepper.

Cut the Pak Choi lengthways and rinse under cold water to remove any dirt, then dry gently on paper towels, sprinkle with a little oil and season with salt and pepper.

To cook the spelt, give it a good wash under cold running water for 2-3 minutes. Take a heavy based pan and ad a little butter and oil, sweat off 1/2 diced onion add the spelt (1/2 cup) with a few chilli flakes and 1 cup of vegetable stock, bring to the boil, then reduce to a simmer and cover with a lid, check every 2 minutes to see that the stock is being absorbed, add a little more stock and cook for about 20 minutes in total then remove from the heat keeping the lid on.

For the Aubergine Cream I added the remaining 1/2 chopped onion with a crushed clove of garlic to a pan and fried in a little oil then added large spoonful of the pickle to a small pan with 50ml of double cream, 1/2 teaspoon of ground cumin and a little water, heat through gently.

Heat a griddle pan till really hot and grill the ham slices, when 1 side is done add the pak choi and turn the ham over. Cook for 1 minute and turn the Pak Choi, turn off the heat.

I assembled the dish on a slate with the ham piled in the middle and the spelt and Pak Choi at either side with a small dish of the sauce to accompany. 
This dish is a good way to use up  normally cheap ingredients that looks impressive enough to serve at a dinner party.

Enjoy and Happy Cooking