Un petit article en français
added 6th July 2011
Un petit article en français dans la Saison Cuisine magazine Suisse
http://www.saison.ch/fr/magazine/voyager-manger/bath/#
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Richard on Saturday Kitchen
added 25th June 2011
If you missed Richard on this Saturday Kitchen you can catch it on YouTube
http://www.youtube.com/watch?v=o6gFnXXPQk8
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Mushroom Tartine
added 15th September 2010
A tartine is a slice of bread. However these days it is more usually used to describe the French equivalent of the Italian bruschetta, a toasted slice of sourdough or other good rustic bread, topped with whatever you like - in this case creamy mushrooms.
Serves 4
2 tablespoons olive oil, 1 large shallot finely chopped, 1 clove garlic, crushedm 50g field or wild mushrooms, sliced unless small, a small glass of brandy, 4 heaped tablespoons creme fraiche, small bunch parsley finely chopped, 4 slices of sourdough - ideally a few days old
Heat the oil in a frying pan, add the shallots and garlic and saute over a high heat until browned. Add the mushrooms and stir well. Add the brandy and flame - be careful! Cook for 30 seconds and then remove from the heat and stir in the creme fraiche. Put the pan back on a low heat and cook gently for 5 minutes.
Meanwhile lightly toast your bread. Add the chopped parsley to the pan and stir. Season with sea salt and freshly ground pepper. Spoon the mushroom mixture over the slices of toasted bread and serve.
Our sourdough is available by mailorder from us, with your Riverford Organic box (in the South West and Wales), from Selfridges & Nonna's at the York and Albany (from 27.09.10) and from other selected retailers. Contact us for details.
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Strawberry Croustillant with pastry from Dorset Pastry
added 17th July 2008
100g ready made butter puff pastry
For the rosewater chantilly cream
400g strawberries, halved double cream
100g icing sugar caster sugar
Few drops of rosewater
To make the rosewater chantilly cream, whisk the double cream until thick and fluffy. Mix in the caster sugar and a few drops of rosewater.
Line a baking tray with greaseproof paper and preheat the oven to 200˚C. Roll the puff pastry into a sausage shape then cut into 1cm squares. Dust your work surface with icing sugar and place a piece of puff pastry, cut side down, onto it. Sprinkle a little icing sugar on top and using a small rolling pin, roll out until very thin. Turn it over several times while rolling to coat it in icing sugar and ensure that it doesn’t stick. Trim as required. Repeat until you have 8 croustillants. Lay the croustillants out on the lined baking tray. Place on the middle shelf of the oven and bake for 6 to 8 minutes until caramelized. Be sure to keep a close eye on them as they burn quickly. Use a palette knife to lift them from the tray and cool on a wire rack.
To serve, place one croustillant upside down on a plate. Pipe a little chantilly cream on top and cover with the halved strawberries. Add a further croustillant.
www.dorsetpastry.com
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