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Roast Potatoes and Brownies with Maldon Sea Salt Milk Jam



Roast Potatoes




Roast Potatoes with Maldon Sea Salt

Yield: 4
Author:
prep time: cook time: total time:
A delicious crispy potato recipe from Chef David Charland, the Seafood Restaurant.

ingredients:

  • 1 1/2 kg of potatoes (3 1/3 pounds)
  • 8 twists of Maldon Sea Salt
  • 250g goose fat ( a generous cup)
  • a sprig each thyme and rosemary
  • garlic cloves to taste

instructions:

How to cook Roast Potatoes with Maldon Sea Salt

  1. Preheat the oven to 200*C/400*F/ gas mark 6. Peel the potatoes and cut them into 3 or 4 pieces. Rinse and then place into a pan of water to cover along with the sea salt. Bring to the boil and cook for 8 to 10 minutes until the potatoes are almost cooked.
  2. Drain well in a colander and gently rough them up a bit without breaking them.
  3. Heat the goosefat in a roasting tin in the oven. Tip in the potatoes, turning to coat them with the hot fat. Add the sprigs of herbs and garlic cloves.
  4. Roast in the preheated oven for 40 minutes until golden brown.


I love Brownies and these Brownies with Milk Jam from Paul Gaylor sound the bomb!



Chocolate Brownies with Maldon Sea Salt Milk Jam

Yield: 32  pieces
Author:
Fudgy chocolate brownies served with a salted milk jam topping made from caramelised milk and honey. What's not to like! Note, you do need to make the jam the day before.

ingredients:

For the brownies:
  • 275g dar chocolate, ideally 70% cocoa solids (10 ounces)
  • 275g unsalted butter (1 cup plus 3 TBS)
  • 3 free range eggs
  • 225g sugar (1 cup plus 2 TBS)
  • 75g plain flour (1/2 cup plus 2 tsp)
  • 1/2 tsp baking powder
  • 30g cocoa powder (4 1/2 TBS)
  • 100g chopped toasted hazelnuts or pecans (scant cup)
For the jam:
  • 600ml full fat milk (2 1/2 cups)
  • 1 TBS runny honey
  • half a twist of maldon sea salt
  • 300g sugar (1 1/2 cups)

instructions:

How to cook Chocolate Brownies with Maldon Sea Salt Milk Jam

  1. Make the milk jam first.  Bring the milk, honey, salt and sugar to the boil in a heavy based pan, stirring all the time.  Reduce to a low heat and cook it for one hour, stirring it often.  Be careful that it doesn't boil over or stick. The mixture souold be very thick and reduced while having a lovely caramel colour Put it into a bowl, leave it to go cold and then cover and refrigerate until the next day.
  2. Preheat the oven to 180*C/350*F/ gas mark 4. Break up the chocolate into chunks. Put them into a bowl with the butter and place over a pan of simmering water, making sure that the bottom of the bowl doesn't touch the water.  Stir until the mixture is melted and smooth.  Remove from the heat and allow to cool a little.
  3. In another bowl, whip the sugar and eggs until fluffy, then carefully pour in the melted chocolate.  Sift together the flour, baking powder and cocoa powder.  Fold into the chocolate mixture.  Stir in the nuts.  Mix well together until smooth and silky.
  4. Line two 9-inch square pans with greaseproof paper, allowing for an overhang on two sides.  Pour in th brownie mixture, spreading it out evenly.  Place in the oven for 25 minutes.  Do not overcook.  Brownies stiffen after cooking and the centres should be gooey, the outer edges slightly crisper and springy when you take them out of the oven.
  5. Put the tins on a cooling rack and allow the brownies to cool thoroughly in the tins.  Once cold, remove from tins using th overhang.  Cut into squares and serve each square with a smear of the prepared jam on top.

source : https://theenglishkitchen.blogspot.com/

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