ROSEMARY PARKINSON
Bavarois de tomates et basilic.
Local Shrimps flambéed with Pernod served with Cliques Parmentiéres
For the Shrimps
2 lb of Shrimps
1 tsp. dried chilli flakes
1 tbs. whole black peppercorns
4 bay leaves
4 Star anise
0.1 litre of Pernod
(liquorish alcohol)
1 lemon
1 tbs. salt
2 tbs. parsley
For the Criques Parmentiéres
500g potatoes
4 eggs
2 soup spoons
of whipping cream
2 soup spoons of chopped
herbs (chervil, parsley, chives)
1 small onion, chopped
Method
For the Criques Parmentiéres:
1. Peel 500g of potatoes, grate them and dry them.
2. Whip the eggs with the cream; add the herbs and the chopped onion.
3. Mix this preparation with the potatoes.
Makes 4 pancakes.
The shrimps:
1. After washing them bring to a boil a large pan filled with water, add the chilli, the star anise, salt and pepper.
2. Allow to cook for 30 seconds, drain, then stir fry shrimps in a pan with olive oil, garlic and parsley.
3. Toss the ingredients add the Pernod, let it infuse then flambé the shrimps, sprinkle some more fresh herbs over the pan, then add the lemon juice. To facilitate the service, take out the head of the shrimps at this stage.
To cook the Criques:
1. Heat 40g of butter in a pan, place pancakes in and let them brown for 5 minutes, then return them, adding some butter, for
five more minutes.
Presentation
Place the crique in the middle of the plate, then put the headless shrimps over it in a rosette
position. Pour the sauce of the shrimps around the plate and serve it hot.
Serves 4.
Larousse de la cuisine
(for the criques parmentiéres)
Beet Vinaigrette
3 oz. beet, cooked, peeled
and chopped
1/2 cup white chicken stock
1 tsp. olive oil
1 tsp. red wine vinegar
Salt and ground black pepper
Method
In a blender or food processor fitted with a metal blade, combine the beets, stock, oil and vinegar. Process until very smooth. Season with the salt and pepper. Serve and cover and store in the refrigerator for up to two days.
Crêpes
1 cup milk
1 tsp. salt
2 tbs. sugar
1/2 cup butter
2 1/2 cups flour
1 tbs. vegetable oil
4 eggs
1 cup flat beer
Method
1. Mix in a saucepan the milk, sugar, salt and the butter; heat it till the butter has melted.
2. Put the flour in a large bowl, make a well, pour the oil and the eggs. Mix the mixture with a whisk then add the milk and the beer.
3. Strain the batter through a fine strainer and let it rest in the fridge for two hours before using it.
4. To fry the crêpes use a six
to seven-inch frying pan with sloping sides. Grease the pan very lightly with butter or oil.
5. Over a fairly high heat pour just enough batter to cover the surface of the pan. Fry for one minute or until nicely browned then turn using a spatula.
The traditional way is to give the pan a sharp bang on the stove to loosen it and toss in the air to land on its other side in the pan.
Makes about 24 crêpes.
Crêpes suzette
1 orange
7 lumps of sugar
1/2 cup of butter, softened
3/4 cup of cognac
1/4 cup of Grand Marnier
1/2 cup of sugar
Method
1. Prepare the crêpes as described below.
2. Rub the orange rind
energetically with the lump of sugar, and put the sugar into a large shallow metal serving dish. Mash the sugar together with the butter, add 1/4 cup of the cognac and all the Grand Marnier, and place the serving dish over an alcohol burner. Mix well until the sugar has dissolved completely.
3. Soak the crêpes, a few at a time, in the mixture, fold each in half then in quarters, and place the folded crêpes on one side of the pan until all have been soaked and folded.
4. Sprinkle them with the
sugar and flame them with the remaining Cognac, heated,
without letting them brown.
Serve immediately.
Raymond Oliver
Vodka Lemon
Meringue Layer Cake
Lemon Sponge Cake:
4 large eggs separated
2/3 cup sugar
1 lemon, zest
1/2 tsp. vanilla
1/2 cup all-purpose flour
1/2 cup cornstarch
Lemon Curd:
6 egg yolks
1/2 cup sugar
1/2 cup fresh lemon Juice
4 oz. (1 stick) unsalted butter,
cut into pieces
Citron Syrup:
1/2 cup sugar
1/2 cup lemon-flavoured vodka
Meringue icing:
1 1/2 cups sugar
2 tablespoons light corn syrup
1/3 cup cold water
3 egg whites
1 1/2 teaspoons vanilla extract
1 tbs. hot water
1 tbs. fresh lemon juice
Pinch salt
Method
Lemon sponge cake:
1. Preheat the oven to 350ºF. Lightly grease and line the
bottom of a 9-inch spring form pan with parchment paper and set aside.
2. In a bowl fitted with an electric mixer, whip the egg yolks, 1/3 cup of the sugar, lemon zest, and vanilla on medium-high speed until thick and almost doubled in volume.. (The yolks will form slowly dissolving ribbons when the whip is lifted out.)
3. In a clean bowl, whip the egg whites on medium speed until frothy. Gradually add the remaining 1/3 cup of sugar, and whip on high speed until stiff peaks form. Fold the egg whites into the egg yolk mixture, being careful not to over mix.
4. Sift half of the flour and cornstarch into the egg mixture, and gently fold to incorporate. Repeat with the remaining flour and cornstarch.
5. Pour the batter into the prepared pan and bake for 20 minutes.
6. Turn the cake 180 degrees and bake for an additional 15 to 20 minutes, or until a toothpick comes out clean and the cake starts to pull away from the sides of the pan. Remove from the oven and cool on a wire rack.
Lemon Curd:
1. In the top of a double boiler, or in a stainless steel bowl, whisk together the yolks, sugar, and lemon juice. Place over simmering water and whisk until thickened.
2. Remove from heat and whisk in the butter until all incorporated.
3. Cover with plastic wrap, pressing down against the surface to prevent a skin from forming.
4. Refrigerate until cool, about 3 hours or overnight.
Citron Syrup:
In a small, heavy saucepan, combine the sugar and vodka. Gently heat, stirring occasionally, until the sugar dissolves.
To assemble the cake:
Slice the cake into 3 layers horizontally. Place the top layer of cake in the bottom of the spring form pan and brush with 1/3 of the citron syrup. Spread one cup of lemon curd on top and smooth evenly. Repeat with the remaining two cakes layers,
citron syrup and lemon curd. Refrigerate while making the meringue icing.
2. In a small, heavy saucepan, combine the sugar, and cold water. Bring to a boil, stirring until the sugar dissolves. Boil, uncovered, until the syrup
reaches the soft ball stage (240ºF) on a candy thermometer. Remove from the heat.
3. Meanwhile, in a large bowl, beat the egg whites, cream to tarter, and salt with an electric mixer until frothy. With the machine running, slowly pour the syrup down the sides of the bowl in the whites (being careful not to pour the syrup into the moving wire whisk). When all the syrup has been added, add the vanilla and
continue beating until the
mixture has cooled and is fluffy, about three minutes.
Add lemon juice and water, and set aside.
4. Remove the cake from the refrigerator and unwrap. Remove the sides of the pan and spread the icing in a thin layer over the sides and top of the cake. Put the remaining icing in a pastry bag fitted with a star tip and decoratively pipe rosettes on top of the cake.
5. Refrigerate until ready
to serve. Prior to serving, with
a blowtorch, brown the
meringue lightly.
- Courtesy of the
Food Network
Bavarois de
tomates et basilic
500g tomatoes
50g shallots
1 bunch of basil
400g heavy cream
50g of butter
8 gelatine sheets
100g chicken stock
Method
1. Blanch tomatoes, peel and cut in quarters.
2. Peel and mince the shallots
3. Mince some of the basil and boil the rest, blend and pass it throw a colander.
4. Whip 300g of the cream
5. In a pan put the shallots with some butter, add the tomatoes and let it cook.
6. Add the minced basil,
seasoning and let it cook until the tomatoes melt.
The Bavarois:
1. Melt the gelatine, add the warm tomato purée and mix
gently the cream.
2. Check the seasoning, pour them in ramequins, and put
them in the freezer.
Basil coulis:
Reduce the chicken stock,
add the rest of the cream, the seasonal and the puréed basil.
Let it cool.
Serve with the bavarois in the centre surrounded with the basil coulis.
