more recipes from our Deli & Cafe
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ingredients
3kg seville oranges
3 lemons, juiced
2kg granulated sugar or preserving sugar
seville orange marmalade
Prick the oranges with a skewer, put in a large pan, cover with water, then simmer for 2 hours. Cool in the liquid.
Take them out, cut in half, then scoop out the pulp and keep the pips. Finely shred the orange halves, keeping any juice.
Boil the pips in the cooking water for 15 minutes. Strain out the pips and pour the liquid back into the pan along with the fruit, any orange juice and the lemon juice.
Add the sugar and heat the mixture slowly, stirring until it has all dissolved.
Bring to the boil and boil for 20 minutes. This should take the marmalade to setting point, if not, keep cooking.
To test if it has reached setting point, drop a spoonful onto a plate that has been chilled in the freezer for 10 minutes, leave for a minute, then run your finger through the marmalade. The surface should wrinkle slightly.
Pour the marmalade into sterilised jars. Seal. Makes 3kg.
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ingredients
2 part baked baguettes, sliced into rounds
Tracklements cranberry sauce
12oz wild mushrooms, sliced
small knob of butter
1 clove smoked garlic, crushed
6 tabs double cream
olive oil & sea salt
salt & pepper
wild mushroom and cranberry crostini, perfect for christmas
Put the sliced bread onto a baking tray, drizzle with olive oil and sprinkle with sea salt.
Bake in a medium hot oven, about 180o degrees, for 5-10 minutes until golden brown.
Saute mushrooms quickly on a high heat together with the garlic in a knob of butter until soft.
Put spoonful of mushroom mixture on each crostini and 1/2 teaspoon of cramberry sauce.
Sprinkly with chopped flat leaved parsley and serve while warm.
Makes 20
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ingredients
3 egg whites, room temperature
6oz castor sugar
1 tbsp chopped unsalted pistachios
1/2 tsp vanilla extract
seeds of one pomegranate
150ml double cream, whipped
1 tbsp rosewater
mini pavlovas with pomegranate, rose water and pistachios
pre-heat the oven to gas 180oC
Put the egg whites in a large clean bowl and whisk until the meringue holds soft peaks
Add the sugar, a tablespoon at a time, whisking well after each addition.
Continue whisking until the whites are stiff and glossy.
Fold in the vanilla and pistachios.
Use the tip of two teaspoons to place small walnut-sized spoonfuls of meringue 2.5 cm apart on a baking sheet, lined with baking parchment.
Make an indent in the centre of each meringue with the back of a teaspoon.
Bake for 5 minutes then turn the oven down to 120oC and continue baking until firm to the touch. About 20 minutes.
Cool completely before removing from the baking sheet.
Fold in the rosewater to the lightly whipped double cream
Fill merginues with spoonfuls of cream and sprinkle with pomegranate seeds and a few extra pistachios.
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