Tag Archives: James Tanner

Boozy Brownies

Whisky-Brownies-(4697)

Some months ago I was going through my pantry and noticed that I had a whole packet of unopened hazelnuts. That’s very me unfortunately. It’s no news that sometimes I tend to buy food stuffs without really planning ahead. I’m improving though…Honest! Solution: Twitter and the lovely James Tanner. James kindly sent me a link to his recipe for Chocolate Nut Brownies. I changed it slightly because I had to work with what I had in the pantry at the time but the result was fantastic all the same. I’m no expert when it comes to alcohol so I just put my hand in the drinks cabinet and grabbed the first thing that was in there. That turned out to be a bottle of Islay, which was a good choice. Also I used 300g of hazelnuts instead of the selection which James uses because that’s all I had. Anything you use will be great anyhow: one of the beauties of these rich chocolate babies. You will love them. James, thanks again for this recipe. It was a hit.

  • 560g dark chocolate, cut into small chunks
  • 330g unsalted butter, cut into cubes
  • 2 shots Islay whiskey (or water)
  • 1 tablespoon of coffee granules/or a shot of espresso
  • 5 large eggs
  • 330g golden caster sugar
  • 175g plain flour, sifted
  • 300g toasted hazelnuts

Preheat the oven to 180ºC/Gas mark 4, and line a 2 inch deep, 12 inch square baking tin with parchment paper.

Melt the chocolate and butter in a small bowl over a pan of simmering water, and make sure that the water doesn’t touch the base of the bowl. Stir occasionally.

In another heavy-based pan, gently heat the whiskey (or water) together with the coffee granules until these dissolve.

With an electric whisk, beat the eggs and the sugar in a medium bowl, also over a pan of simmering water, until the double in volume. This is called a Sabayon or Zabaglione. It should turn light and pale. Remove from the heat and set aside.

Slowly fold in the melted chocolate mixture into the Sabayon. Be gentle so you retain all that lovely airy texture. Now mix in the hazelnuts.

Bake for 25 – 30 minutes. Leave to cool slightly and cut into squares.

Note: If you don’t have an electric hand whisk you can still make these brownies but it will take *a lot* of whisking. But it’s not impossible. Take it from me – I tried and tested it!

Enjoy!

Rob x.

Advertisement

Lemon Risotto

Grilled-Salmon-with-Lemon-Risotto-(4568)

For the past few days I’ve been thinking about how nice it would be to have someone else prepare a meal for me during those few days that I’m either too tired to cook or when I’m less inspired or lack ideas. Yes it happens to all of us…*sigh*. In fact today is one of those days. Thankfully I have dinner ready in the fridge so I don’t have to worry about that now. However even though occasionally I tend to keep ready-made pesto for a quick plate of pasta, there are easy solutions for those instances when only a little stirring is required.

Lemon-Risotto-(4489)

Easy can mean a lot of things; soups, pasta and rice dishes or even a roast would do. Two posts ago I gave you a recipe from James Tanner which is almost too easy to believe, and it beats the usual bread and cheese supper. As for desserts he has a recipe for a Chocolate and Almond Torte which I want to try very soon. This recipe for risotto is slightly adapted from Nigella Bites. You need:

  • 2 spring onions or one small white onion, finely chopped
  • 1 stick of celery, finely chopped
  • 60g butter, unsalted
  • 1 tablespoon olive oil
  • 300g arborio rice
  • 1 litre vegetable stock
  • zest and juice of 1 lemon
  • 1 tablespoon dried rosemary
  • 1 egg
  • 4 tablespoons grated cheese, parmesan or kefalotiri
  • 60ml cream
  • pepper, to taste

In a wide saucepan, heat the oil, 30g of the butter, onions and celery. Cook this until softened, stirring almost continuously. Add all the rice, again stirring to coat with the onion mixture. Meanwhile prepare the vegetable stock. (I find that using stock powder, like Marigold gives you a more delicate flavour than using a cubes. In an ideal world you would use fresh stock which you can get at the supermarket.)

Pour some stock into the rice and keep stirring till this is absorbed. Repeat this till the rice is cooked. You may need all the stock and add some boiling water from the kettle.

Stir the lemon zest and dried rosemary in the risotto. In a separate small bowl beat the egg, lemon juice, grated cheese, pepper and cream. Remove the risotto from the heat and add this cheesy mixture to the rice and add the remaining butter. You could also add some salt to taste.

Serve on it’s own or with some grilled salmon, which I rub with olive oil, salt and pepper, and fresh lemon juice. The risotto serves 2 – 3.

Enjoy!

Rob x

 

Baked Camembert

Baked-Camembert-(4537)

I’ve been MIA these past couple of weeks. J has been on leave and it’s nice to take a break from the computer screen sometimes. What I’m finding difficult is to get into non-holiday mode again, if you know what I mean. Now who wants to stay inside when the Sun’s shining? Not me! So keeping in mind the holidays, a birthday celebration and of course a certain Royal Wedding, here’s my little gift to you.

This is a sweet little recipe from James Tanner and his recently published book James Tanner Takes 5. It’s one of my favourite books, firstly because it’s got photos for every recipe. I’m just a home cook so you can forgive me for saying that. I also love it because the pages are not glossy, so you can see the pages clearly in artificial light. I hate it when I’m flipping through a recipe book late in the evening and have to adjust the angle of the page because I’m blinded by the reflection of light in my eyes! So for me this is a winner. So please chefs, less gloss, more umph!

This is hardly a recipe; it’s assembly takes seconds but it’s really tasty – if cheese is your thing. It makes great party food and it’s an ideal snack for sharing. To avoid double dipping (I hate that) give everyone a teaspoon and a small ramekin if serving at the table. All you need are four ingredients. How neat is that!

  • 250g camembert (in it’s wooden box)
  • 1 garlic clove, peeled
  • ½ teaspoon dried thyme
  • 1 tablespoon maple syrup or honey
  1. Preheat your oven to 200°C/Gas Mark 6. Remove any wax packaging from around the cheese and also the wooden lid. Replace the wax paper with a square piece of kitchen foil big enough to loosely wrap the cheese in. Place the camembert inside the foil and again in the box.
  2. On the surface of the cheese score a few lines with a sharp knife and insert the slices of garlic. Sprinkle with thyme and pour over the maple syrup or honey. Scrunch the foil to cover the cheese (remember: not to tight). Place the lot into a baking dish and bake for around 15 minutes until the cheese is soft and spreadable on the inside.

Serve this with some baguettes. Easy!

Rob x