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This is my sister’s favourite dessert based on a pudding that was serve up at school usually served with a peppermint sauce, I have altered it somewhat to create this particular version
Serves: 4 Time: 45 minutes
4 ounces, 70 per cent plain bitter chocolate
5 fresh eggs, separated
2 Egg Yolks
4 ounces, vanilla sugar
4 ounces, ground hazelnuts
2 ounces, breadcrumbs
unsalted butter
sugar for dusting
Melt the chocolate in a double boiler or briefly in a microwave.
Beat in all the egg yolks, and half the vanilla sugar until foamy. Beat the egg whites with the remaining sugar (as for meringue).
Blend a ¼ of this egg white mixture into the egg yolk mixture, and then carefully fold in the rest of the egg white mixture, together with the nuts and breadcrumbs, mix in the chocolate.
Grease the moulds with the butter, then dust with sugar. Fill the mould and place into a water bath, bake for 35-40 minutes in a moderate oven 325-350F.
50 grams, lard (this helps to make the pastry very elastic essential for a good savoury pie)
25 grams, mature cheddar cheese, grated
1, egg yolk
FOR THE FILLING
25 grams, unsalted butter
225 grams, leeks, cleaned and thinly sliced
¼ teaspoon, saffron strands
300 grams white crab meat
3 whole, free-range eggs
2 teaspoons, lemon juice
1 or 2 dashes, of Worcestershire sauce
125 mls, double cream
Small handful snipped chives
Salt & freshly ground black pepper
Method:
For the pastry, sift the flour, salt, and cayenne pepper into a mixing bowl, rub in the butter and lard until the mixture is crumbly, mix in the cheese, then bind the pastry with the egg yolk and little cold water.
Leave the pastry to rest for 30 minutes roll out and line a non-stick baking tin
Preheat the oven to 190c gas mark 5, Line the pastry case with greaseproof paper and fill with baking peas or some dried pulses if you haven’t got the ceramic peas.
Bake in the oven for 10 to 15 minutes, remove the paper and peas, and return to the oven for a further 5 to 10 minutes or until golden brown.
Now prepare the filling, melt the butter in a frying pan/skillet and sauté the leeks for 5 minutes until they are softened but not browned.
Stir in the saffron and allow to cool and then turn into a mixing bowl, fold in the remaining filling ingredients and season well.
Spoon into the cooked pastry case and bake in the hot oven for 25 to 30 minutes.
We serve this hot or cold, crusty bread and a mixed salad dressed with a Sherry Vinegar డ్రెస్సింగ్
Sherry Vinegar Dressing
Just a superb dressing, need I say anything more
Serves:a couple of nice friends
Time:as long as it takes
You Will Need
1 tablespoon, sherry vinegar
1 tablespoon, walnut oil
1 tablespoon, garlic flavoured olive oil
The juice from half a lemon, about 2 tablespoons
½ teaspoon, sugar
A pinch of sea salt
Freshly grated black pepper
Method:
Whisk all the ingredients in a bowl until they thicken slightly
http://www.grouprecipes.com/94155/caths-rich-chocolate-sponge.html
