Weekend Savarin Treat

I’ve been intending to make a Savarin for absolutely ages and with a summer bank holiday weekend coming up, this seemed like a perfect occasion. I looked up a few different recipes and as usual tweaked them to make my own version – a Rum & Blueberry Savarin with Chantilly Cream.

  • 365 g plain flour
  • 180 g unsalted butter (soft & cubed)
  • 50 g golden caster sugar
  • 14 g fast-action yeast
  • 6 large eggs
  • 55 ml semi-skimmed milk
  • 300 g caster sugar
  • 125 ml water
  • 125 ml spiced rum
  • 400 g Blueberries
  • 300 ml double cream
  • 15 g icing sugar
  • 1/2 tsp vanilla extract
  • 9 inch Savarin tin (greased with butter)

Premix the flour, golden caster sugar & yeast in the food processor (K-beater blade). Lightly whisk the eggs & milk together by hand and then slowly pour in to the food processor (on slow) allowing it to slowly mix the resulting batter for about 5 minutes. Now gradually add the butter, piece by piece until incorporated in the batter. Leave the batter to rise for about 1 hour.

Whilst the batter rises, simmer the water in a saucepan & dissolve the caster sugar in it. Remove from heat and allow to cool for 5 minutes, then stir the rum into the syrup. Set aside to cool completely.

Once the batter has risen, gently pour / ladle in to the savarin tin and allow to rise again for up to 1 hour or until it almost fills the tin. Now place in the oven (Fan pre-heated to 170C or equivalent) and cook for about 25 minutes until lightly browned.

Remove from oven and cool in tin until cool enough to handle. Once handle able, remove from tin, add 2/3 of the rum syrup to the tin and then replace savarin in the tin / syrup. Allow to cool completely.

Shortly before serving, place remaining syrup in serving dish, remove savarin from tin and place on syrup in serving dish. Now whip cream with icing sugar & vanilla, until it forms light, fluffy peaks. Mix in Blueberries and fill in the savarin centre with this mix. Enjoy.

Rum and Blueberry Savarin with Chantilly Cream
Rum and Blueberry Savarin with Chantilly Cream

Oatie Blackberry & Apple Crumble

Well it’s got to that time of year again, with the Lord Derby apples ripening in the garden & luscious blackberries in the farm hedgerows. So it would be remiss of us to not indulge in a glorious Blackberry & Apple Crumble. Tamsin & I definitely feel fattened up after a weekend of sunshine & crumble.

Anyway, to the point at hand, I have prepared a recipe card / poster to share with you; for our traditional oatie crumble with a little twist. Mind you, the schnapps may be better off as a tip for the cook but I refrained on this occasion 😀 (Couldn’t resist adding a bit of photo-art to the card though).

Hope you get chance to make & enjoy this one.

Recipe Card
Recipe Card for Blackberry & Apple Crumble

As usual, click on the picture to load a larger version.

Pork Steak in Mushroom Sauce

A tasty and somewhat luxurious use of Pork steaks.

Serves 3

Ingredients:

  • 3 Pork Steaks or boneless Pork Chops
  • 1 large Onion – sliced
  • 2 handfuls of fresh sliced Mushrooms
  • 1 can of Woodland Mushroom Potage (I use Baxters but homemade or any good brand is fine)
  • 100ml Double Cream
  • Double Measure of Orange Liqueur (eg. Southern Comfort)
  • 3 tomatoes – sliced
  • Large handful of your favourite hard cheese – grated (I use mature cheddar)
  • Italian Herbs to taste
  • 1 tsp Paprika
  • 1 tsp Turmeric
  • 1 tsp Coriander
  • Butter & Groundnut Oil for cooking

Method:

  1. In a heavy frying pan or wok heat butter and groundnut oil
  2. Evenly brown the Pork Steaks in the wok and them reserve to one side, in a casserole dish
  3. Now sweat the onion until it just starts to brown
  4. Add the sliced Tomato
  5. And shortly afterwards add the mushroom soup and liqueur
  6. Heat through gently, but do not boil. Keep stirring.
  7. Now add mushrooms followed by cream and then the herbs & spices
  8. Finally add the grated cheese and melt in
  9. Ensure that the sauce has come together,
  10. Then pour the sauce over the Pork Steaks, filling the casserole dish in the process
  11. Put lid on casserole dish and place in oven at 180 Celsius for about 1 hour

Serve with creamed Potato and enjoy.

 

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