In LENS today, we have a story featuring some fun food ideas for what to snack on during the Olympics. Check out the story, then try these recipes.
BABY YORKSHIRE PUDS WITH CREAMY SMOKED TROUT PATE
Note: It’s best to use the metric measurements on your scale and measuring cups, but nonmetric approximations are included below.
Ingredients
Creamy smoked fish:
• 125 grams cream cheese (about 4 1/2 ounces)
• 2-3 heaped teaspoons prepared horseradish
• 1 lemon
• Small bunch fresh chives, finely chopped
• Sea salt, ground pepper
• 125 grams hot-smoked trout, skin removed (about 4 1/2 ounces)
• Rapeseed oil (or olive oil)
Yorkies:
• Vegetable oil
• 2 large free-range eggs
• 100 grams flour (about 3 1/2 ounces)
• 100 ml milk (between 1/3 and 1/2 cup)
• Lemon wedges
Instructions
Mix the cream cheese, horseradish, the zest of 1 lemon and juice from half a lemon. Mix in most of the chopped chives. Taste and add a pinch of salt and pepper. Add more horseradish or lemon juice, if needed.
Flake in the trout, removing any skin and bones. Use a spatula to fold the mixture gently so you have smaller bits and nice chunks. Decant into a nice serving dish or several little bowls. Drizzle with oil and sprinkle with chopped chives. Cover and refrigerate until cold.
Just before serving, preheat oven to 475 degrees. Drizzle vegetable oil into the bottoms of 16 wells in a mini-muffin tin, so there’s a thin layer covering the bottom of each. Pop the tray onto the top rack of the hot oven for 10 to 15 minutes, until smoking. Meanwhile, aggressively beat the eggs, flour, milk and a pinch of salt and pepper together, by hand or in a food processor, until light and smooth. Transfer the mixture into a jug with a spout.
Carefully take the tray from the oven. Quickly and confidently pour the batter into the hot tin so it nearly fills each well. Return to oven and cook for 10 to 12 minutes, or until the Yorkies are puffed and golden. Serve sizzling hot with the potted fish and lemon wedges.
Serves 6-8
Source: Jamie Oliver, www.jamieoliver.com
SCOTCH EGGS
Ingredients
• 8 medium eggs, room temperature
• 1 1/2 pounds good quality sausage meat
• Handful of flat-leaf parsley, finely chopped
• 4 sage leaves, finely chopped
• 1 teaspoon English mustard powder
• Grated zest of 1 lemon
• Salt, pepper
• Flour, for dredging
• 2 large eggs, lightly beaten
• Fine white breadcrumbs
• Oil, for deep frying
Instructions
Cook the eggs in boiling water for 8 minutes. Drain, cool and peel.
Mix the sausage meat, herbs, mustard, lemon, salt and pepper, then divide into 8 balls. Flatten each ball into a disc large enough to encase an egg. Place the egg in the center and wrap in sausage.
One at a time, roll the egg in the flour, dip in beaten egg, then roll in breadcrumbs.
Heat oil, about 3 inches deep, in a pan until hot enough that a breadcrumb sizzles when dropped in. Deep fry the eggs for 4-5 minutes, turning once or twice to ensure even browning. Drain on paper towels.
Makes 8
Source: Gordon Ramsay, “Gordon Ramsay’s Great British Pub Food”
PINT OF PRAWNS WITH MAYO
Ingredients
• 1 1/4 pounds cooked prawns, shells on
Mayonnaise:
• 2 large egg yolks
• 1 teaspoon white wine vinegar
• 1 teaspoon English mustard
• Sea salt, black pepper
• 1 1/4 cups groundnut oil or light olive oil
• 1 tablespoon water
Instructions
For the mayonnaise, mix the yolks and white wine vinegar in a small food processor until very thick and creamy. With the motor running, slowly drizzle in the oil. Drizzle in the water to stabilize the emulsion. Serve with prawns.
Serves 4
Source: Gordon Ramsay, “Gordon Ramsay’s Great British Pub Food”
GUINNESS MALT CAKE
Note: For cupcakes, bake about 20 minutes, and double the frosting recipe. If you plan to pipe the frosting, plan on adding considerably more confectioner’s sugar to the doubled recipe to reach the necessary consistency. Makes 20-24.
Ingredients
• 1 cup Guinness or other stout beer
• 2 1/4 sticks unsalted butter
• 1 tablespoon molasses
• 1 cup firmly packed dark brown sugar
• 1 cup unsweetened cocoa powder
• 2 tablespoons powdered malt, such as Ovaltine
• 2 free-range eggs
• 2/3 cup plain yogurt
• 2 1/4 cups flour
• 2 teaspoons baking soda
• 1 cup superfine sugar
• Pinch of sea salt
Frosting:
• 1/2 cup Guinness or other stout beer
• 4 tablespoons unsalted butter, softened
• 1/2 cup cream cheese, softened
• 1/2 teaspoon vanilla extract
• 2 1/2 cups or more confectioner’s sugar, sifted
Instructions
Preheat oven to 325 degrees. Butter a 9-inch loaf pan; line it with parchment.
Melt the Guinness, butter, molasses and brown sugar over medium heat.
Beat in the cocoa and malt, then remove from heat.
In a large bowl, beat the eggs and yogurt, then add the stout mixture.
Sift the remaining dry ingredients into the bowl and beat to combine. Pour into loaf pan and bake for 75 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan.
For the frosting: Bring the 1/2 cup Guinness to a boil. Boil for 10-15 minutes or until reduced by half. Refrigerate until cool.
In a mixing bowl, beat butter until creamy and light. Add cream cheese and beat until smooth. Beat in the vanilla and confectioner’s sugar, then add the cooled, reduced Guinness and beat until creamy and light. This is a very loose frosting. Beat in more confectioner’s sugar for a thicker version. Turn the cake out of its pan and spread the frosting on top.
Serves 8
Source: Claire Ptak and Henry Dimbleby, “Leon Baking and Desserts”
ECCLES CAKES
Ingredients
• 9 tablespoons unsalted butter
• 1 1/2 cups firmly packed dark brown sugar
• 3 cups dried currants
• 2 teaspoons ground cinnamon
• 1/2 teaspoon nutmeg, freshly grated
• Zest of 1 orange
• 13 ounces puff pastry, thawed if frozen
• 1 free-range egg
• 1 tablespoon light cream
Instructions
Melt the butter with the sugar, currants, cinnamon, nutmeg and orange zest. Chill for at least 1 hour, then divide the mixture into 12 balls.
Roll out pastry and cut into 4-inch squares. Place a ball of filling on each one, then bring the edges together to encase the filling. Pinch to seal so the filling does not escape when cooking.
Place, seam side down, on a lined baking sheet and chill for 10 minutes. Preheat oven to 350 degrees.
Whisk egg and cream to make an egg wash, then brush the cakes. Use kitchen shears to snip 3 small holes in the top of each cake. Bake 20-25 minutes, until golden and puffed. Transfer to a rack to cool.
Makes 12
Source: Claire Ptak and Henry Dimbleby, “Leon Baking and Desserts”