Chalfont Classic Cuisine Blog

Get Baking on St George’s Day

If you feeling patriotic on Tuesday, 23 April, why not celebrate St George’s Day by baking a traditional English pudding.  Robert’s recipe for Bakewell Tart will make a wonderful afternoon treat or a delicious dessert.

Sweet Paste

• 8oz plain flour (sifted)
• 5oz butter
• 3 oz sugar
• 1 egg yolk

1. Lightly beat the butter and sugar together
2. Fold in the flour and combine until it resembles breadcrumbs
3. Add the egg yolk and mix together
4. Don’t over work - the pastry not the cook!
5. Leave in fridge for 2hrs

Bakewell Mix

• 4oz butter
• 4oz sugar
• 4oz ground almonds
• 1/2oz plain flour (sifted)
• 1 egg

1. Cream the butter and sugar well
2. Beat in the egg
3. Fold in almonds and flour

Then

1. Line a 10” ring or loose bottomed tin with the chilled pastry
2. Place a splodge of good quality Raspberry jam on bottom
3. Add the Bakewell mix and sprinkle with flaked almonds
4. Bake in preheated oven at 150C for 40-45 minutes until golden brown but still with a slight spring to it when touched

Celebrate April’s National Garlic Day with Chalfont Classic Cuisine

Aioli
This classic garlic mayonnaise originated from Provence and is the ideal recipe to celebrate National Garlic Day on April 19th. It’s a perfect accompaniment to fish, meat, veggies or you can even dunk your homemade chips into it. A little effort is required, but the Aioli is much better for being handmade rather than blitzing everything in a blender.
Ingredients

• 3 free-range egg yolks
• 4 cloves garlic
• ½ lemon, juice only
• salt and freshly ground black pepper
• 150ml extra virgin olive oil
• mustard powder, optional
• saffron, optional

Method

1. Pound the peeled cloves in a mortar until smooth.
2. Add the egg yolks and salt and continue pounding into a paste.
3. Add the mustard powder and saffron if using.
4. Whisk in the lemon juice and then start pouring in the oil very slowly while continuing to whisk.
5. Do not add more oil than can be immediately absorbed. You can add water or more lemon juice until you obtain the right consistency.

Offer of the Month from Chalfont Classic Cuisine

Until the end of March we are running a special offer.

For the amazing price of £16.00 per head + VAT, we can come along to your home or business premises and provide you with a midweek ‘quick’  two course buffet lunch. The deal includes the services of a chef, waiting staff, cutlery and crockery.

If you would like more information please contact us by email or give us a call on 01494 726645.

Spinach, Ricotta and Walnut Ravioli - another great recipe from Chalfont Classic Cuisine

A quick and easy pasta dish using tender leaves of baby spinach which are just coming into season.

Ingredients

• 1 free range egg
• 1 large free range egg yolk
• 1 tsp olive oil
• Pinch of salt

Method

1. Put flour in large bowl.
2. Make a  well in the centre and put in the eggs.
3. Whisk with a fork drawing in the flour gradually until it is all incorporated.
4. On a lightly floured surface knead the dough until smooth.
5. Or place all of mixture into a food processor and blitz until it all comes together and then continue to kneed on a floured surface until a smooth dough is formed.
6. Rest for a couple of hours or in fridge overnight.
7. Roll out thinly, fill, lightly moisten edges with water, seal and cook in a pan of boiling, salted water for 1.5 to 2 minutes.
8. Serve with some parmesan shavings and a rocket salad.

Spinach, Ricotta and Walnut Filling

• 55g/2oz cooked Spinach
• 14g/½oz Ricotta
• Pinch of Nutmeg
• Chopped Walnuts

Mix together in bowl and use to fill the pasta.

Love is in the air with Chalfont Classic Cuisine

Celebrate Valentine’s Day with this heart melting recipe for Hot Chocolate Fondant. Absolutely delicious and the perfect dessert to complete a romantic meal.

Ingredients

Ganache

• 21/2 oz dark chocolate
• 1/2 oz butter
• 11/2 fl oz water
• 11/2 fl oz milk

1. Melt all the ingredients in a microwave until boiling.
2. Pour into suitable, flat container and freeze.

Fondant

• 21/2 oz melted chocolate
• 2 oz Sugar
• 1 oz butter
• 1 large free range egg
• 11/2 oz ground almonds and rice flour

1. Soften the butter and the sugar
2. Fold in the melted chocolate
3. Beat in the egg
4. Fold in the almonds and rice flour
5. Line the outside of the ramekin dishes with greaseproof paper - allowing for 2” above the top of the dish - tie securely
6. Grease the inside of the ramekin and half fill with the fondant mixture
7. Take a square out of the frozen ganache and place in middle of dish
8. Top up with the fondant mix until just below the rim of the ramekin
9. Freeze until required
10. To cook - preheat oven to 170C and place frozen ramekins on baking tray and cook for about 25 minutes

Spice up your life with Chalfont Classic Cuisine

Thai Mussaman Chicken Curry

The appetising aroma of spices and the thought of a mouthwatering dish of curry is enough to warm any cold winter evening. Just try Robert’s recipe for this classic Thai dish or if you don’t think your culinary skills are up to it, give us a call on 01494 726645 or email us to place an order.

Paste

• 7 Cloves Garlic
• 7 Shallots
• 5 Dried Chillies
• ¼ teaspoons Ground Cloves
• ¼ teaspoons Ground Cinnamon
• ¼ teaspoons Ground Nutmeg
• ½ teaspoons Ground Cardamom
• ½teaspoon Ground Ginger
• ½teaspoon Anchovy Paste or 1 teaspoon Fish Sauce
• Fresh Lemon Grass
• Zest of 1 Lime

To make the paste:-

1. Heat a little sesame oil in a frying pan, add all the ingredients and on a low heat cook, without colour, for 25-30 minutes
2. Blend together in a Magimix

Curry

• 1 Free Range Chicken – diced
• 2 Cans Coconut Milk
• 1 Cinnamon Stick
• 4 Cardamon Pods
• 10 Baby potatoes – peeled and cooked in a little coconut milk
• 10 Baby onions – cooked in the coconut milk along with the potatoes
• 1 teaspoon Dark Brown Sugar
• Juice of 1 Fresh Lime
• Fresh Coriander – chopped

To make the curry:-

1. Fry the diced chicken in a little sesame oil to seal off
2. Add a quarter of the Thai Paste (the rest can be frozen for use later)
3. Add the coconut milk, cooked onions and potatoes, sugar, Cinnamon stick and Cardamon
4. Add lime juice and coriander. Taste and add more paste if not hot enough
5. pods.
6. Simmer for 40 minutes
7. Add lime juice and coriander. Taste and add more paste if not hot enough
8. Serve with lime fragrant rice.

Celebrate Burns Night with Chalfont Classic Cuisine

This traditional Scottish dessert of oats, cream, whisky and raspberries is a delicious way to celebrate the life of Robbie Burns.

Ingredients

• 570ml/1 pint double cream
• 85g/3oz porridge oats
• 7 tbsp whisky
• 3 tbsp honey
• 450g/1lb raspberries
• Fresh mint, to garnish

Method

1. Toast the oats in a frying pan, being careful not to burn them.
2. Lightly whip the cream until it reaches the soft peak stage, then fold in the whisky, honey, oatmeal and raspberries.
3. Serve in dessert glasses garnished with a few raspberries and mint.