Cherry Clafoutis

Cherry Clafoutis

Cherry Clafoutis

One of my favourite fruits, Cherries taste so fresh and remind me of the Mediterranean. I don’t know why they just do. Maybe its the slightly exotic flavour and the depth of flavour they have. They are in the shops and in the markets at the moment so try some and have a go at the recipe!

This is a classic way to serve them and I love it hot or cold. If you want to download the recipe go to my website TheLateChef.com click here: Cherry Clafoutis

Ingredients

65g plain flour

1/4 teaspoon salt

2 large eggs

30g/2 tablespoons granulated sugar

180 ml milk

1/2 teaspoon vanilla extract

15ml/1 tablespoon Kirsch

340 – 454 grams fresh sweet cherries, pitted

30g/1 tablespoon unsalted butter

30g/2 tablespoons granulated white sugar

Method

Pre-heat the oven to 425F/220C/Gas7 and place the shelf in the center of the oven.

In a food processor or blender place the flour, salt, eggs and 25 grams of the sugar, milk, Kirsch and vanilla extract.  Process for about 45 – 60 seconds, scraping down the sides of the bowl as needed. Once the batter is completely smooth, let it rest while you prepare the fruit.

Wash the cherries, remove the stems and stones.

In a large 9- inch (23 cm) heavy nonstick ovenproof dish melt the butter over medium heat making sure the melted butter coats the bottom and sides of the pan. When the butter is bubbling, add the pitted cherries, and cook until the cherries have softened a bit and are coated with butter (2 – 3 minutes). Then sprinkle the cherries with the sugar and cook until the sugar has dissolved and turns into a syrup (1 – 2 minutes). Pour the batter over the cherries and cook for about 20 minutes or until the clafoutis is set and golden brown around the edges. Do not open the oven door until the end of the baking time or it may collapse.

Dust with icing sugar, serve immediately with creme fraiche or clotted cream.

Other information

Serves 4

Preparation time – 40 minutes

Cooking time – 25 minutes

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Chicken in a Red Pepper Sauce

Wallingford Food Festival 2014, day 1

Chicken in a Red Pepper Sauce

Chicken in a Red Pepper Sauce

A recipe from Madhur Jaffrey that I love to make and my clients also enjoy! It is a simple and delicious dish that relies on the combination of spices to create a subtle flavour. Increase the heat with more Cayenne Pepper. Leftovers can be frozen safely, just remember to defrost properly. Enjoy!

If you would like more recipes, go to my website: The Late Chef – Recipe Book

Serves 3

Ingredients

600g skinless boneless chicken thigh, cut into pieces or get a whole large chicken (1.4Kg) and use all the meat from it, boil the carcass for stock

1 large onion, peeled and coarsely chopped

1 inch piece fresh ginger, peeled and coarsely chopped

3 cloves garlic, peeled

2 x red peppers or Romano peppers

1 tablespoon ground cumin

2 teaspoons ground coriander

1/2 teaspoon ground turmeric

1/4 – 1/2 teaspoon cayenne

½ teaspoon ground pepper

½ teaspoon salt

2 1/2 tbsp. blanched almonds (optional)

125ml water or stock

2 tablespoons lemon juice

7 tbsp. veg oil

Method

Combine onions, ginger, garlic, peppers, salt, pepper, cumin, coriander, turmeric and cayenne in a food processor or blender. Process until everything is finely chopped. You should have something resembling a thick paste.

If you have removed the bones from the thighs or whole chicken put in a pan and cover just with water. Boil to make a stock.

Heat in a pan over medium-high heat 7 tablespoons of oil. When hot, pour in the mixture from the blender all at once. Stir and fry about 10 minutes until you can see the oil forming tiny bubbles around it.

Add the chicken to the pan with the water or stock and lemon juice. Stir to mix, bring to a boil and cover. Reduce the heat to low and simmer gently for about 25 minutes or until the chicken is tender.

Stir and serve with plain rice and naan bread.

Any meat left freeze it and if you have stock left, use it to make some soup with it or freeze it.