Heat the yoghurt & milk until just boiling
It'll split
Pour some into beaten eggs, wait 10 seconds, add the rest, stir
Return to the pan and heat until nearly boiling stirring continuously
Turn off heat
Add mango, fructose and stabiliser, stir
Place pan in sink of cold water
Blitz with stick blender
Churn
750 g flour
250 g butter
250 g lard
2 eggs
1 tspn salt
2 Tspn vinegar
Cold water
Makes 1600 g, takes 16 minutes
Make a puller outer, the grater thingy works ok with veggies and that but I thought it'd probably clog up with the fat - see below
Crack the eggs into a jug, whisk
Add salt, vinegar and top up with water to 375 ml, whisk
Put into ‘fridge
Weigh flour into mixer bowl.
Coarsely grate frozen butter and lard, folding occasionally with a palette knife
Stir briefly with the, err, stirring tool
Stir in cold liquid
Place in plastic bag and refrigerate
1 kg flour
250 g butter
200 g suet
2 eggs
1 tspn salt
2 Tspn vinegar
Cold water
Makes 1891 g, takes 25 minutes
Crack the eggs into a jug, whisk
Add salt, vinegar and top up with water to 500ml, whisk
Put into ‘fridge
Spread flour on the tray. Coarsely grate frozen butter
Gradually mix flour and butter with forks, avoid touching with warm hands
Repeat with suet
Make a well and add cold liquid
Quickly make the dough by pressing the mix together without kneading it
Make a square, then lift the corner, fold and press to rectangular shape
Collect all the crumbs and add to the main lump
Put the dough in a plastic bag or film and leave in fridge for at least 2 hours
The puff pastry can be kept in the fridge for several days or in the freezer. To defrost put in the fridge.
Dasties
Slice a potato, cold water soak, drain, salt, cover with boiling water, lid on
Trim bacon, fry the meat, cremate the fat
Using the mighty Alligator, chop onions, carrots, mushrooms, old soft potatoes
Sweat the onions a bit in black pepper, add the carrots for a while, park in a large casserole
Fry the potatoes, add to casserole
Drain par boiled potato, chop and add to casserole
Add tomato puree, heat and stir briefly, heat off
Add Worcester sauce, salt
Chop an apple, add to casserole
Coarsely mince the bacon, fat and leftover chicken, add to casserole
Add peas and stir well
Roll out pastry into circles, fill, fold over sealing with water
Fork tops
Egg or milk wash
Bake Mk7 (200°C) 10 minutes then Mk 5½ (175°C) for another 35ish
Construction
Cut out the circles then use a dough cutter all around to free the dough from the marble
Fill and use the cutter to fold over the dough. Brush water onto the areas which touch and press together
Or use a random shape and stuff in as much as possible
Tada
Anal stuff
100 g (didn't weigh them) rolled out to 185 mm Ø weighed 168 g filled
150 g (33 g trimmings) rolled out to 220 mm Ø weighed 253 g filled
353g Prunus cerasus - Morellos and
118g Prunus tomentosa - Nanking, both from the East Orchard
6 egg yolks
440ml Channel Islands milk
160g sugar
50g milk chocolate
Put the chocolate in the freezer and a bowl in the fridge
Go and pick the cherries
Put the cherries in a big jug, pour over boiling water and wait a couple of minutes - never done this before but it was an idea to soften the skins
Drain and put into Kenwood sievey thing
This produced 288g puree, taking out the big pips and running it again found another 23g
Make the custard, take it off the heat, add the sugar, stir and add to the puree
Cool
Grate the chocolate
Start the ice cream maker freezer bit, after ten minutes or so add the mixture and some of the chocolate
Start the stirrer and add the remainder of the chocolate gradually
after hardening in the freezer for a couple of hours it turned out pretty well
Go out
and buy a tin with a hole (2.5 litre, 250mm diameter)
Line
with butter and flour
Mix together
the flour, baking powder, bicarb, salt and nutmeg
In the
mighty Kenwood, beat the butter then add the granulated sugar and beat until fluffyish
Put the
eggs, egg yolks and vanilla into a jug and fork to mix. Slowly add to the
butter/sugar mixture with the mixer on slow then turn up the speed and beat
it
Turn
the mixer down, add the flour and buttermilk in stages until it’s all in
Add the
crystallised lemon and sultanas
Pour a
bit of the mixture into the holey tin, add slices of banana and papaya
Repeat
until it’s all in
Bake at
175°C for 50 minutes and test with skewer, mine took 70 minutes
Make
the syrup - In a saucepan, heat the coconut milk and sugar, stirring until the
sugar’s dissolved. Take off the heat, cool a bit and stir in the rum
When
the cake’s done, leave it in the pan, and poke it all over with a skewer. Pour
about ¾ of the syrup over the cake and let it cool
Put a
plate over the tin, turn it over and hope for the best
Bore more holes and
pour over/brush the rest of the syrup
a bit of the mixture with slices of banana and papaya
out of the oven
tidied up, poked full of holes and soaking
over and out
poked with more holes and topped with the rest of the syrup
inside
Well it was alright but not wet and boozy enough so
Plan 'B'
Take out cores with potato peeler
Fill up with more, stronger, less sweet syrup (100ml coconut milk, 40g sugar, 100ml rum)
Wait and hope
