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August 14, 2011

THE BOOYAH COOK: ON DESSERTS

There have been two desserts made in this house which have acheived Booyah status. Please see below for details.

BASIL PANNACOTTA and STRAWBERRIES

25 g bunch of basil
350 ml double cream
30 g white sugar
1 vanilla pods, split lengthways
2 leaves gelatine [the one in the picture I only used one leaf. It was really creamy and thick, but it was a bit runny still. So I'm suggesting 2 untrialled but it should be good.]

Blanch the basil leaves [bin the stalks] in boiling water for 30 seconds – until it wilts. Then drain it an whizz in a hand blender till it is smooth.
Put all the other ingredients into a saucepan – scrape the seeds out of the vanilla and put in with the pods as well -  and warm it gently to dissolve the gelatin. Do not boil it.
Take off the heat and stir in the basil.
Strain through a fine sieve to get all the bits out into your glasses / teacups / bowls / whatever.
Refridgerate until set.
Put on chopped strawberries, with or without icing sugar.
Eat and die.

Weirdos could substitute the cream for soy cream and gelatine for agar agar.
Gluttons could melt in 50g white chocolate along with the gelatine.
If you dont like basil, you could just whizz any fruit puree [except pineapple or kiwi - the gelatine wont set] or other herb but give the basil a go first.

CHURROS and CHOCOLATE SAUCE

Thanks to The Cardinal I learnt about that Thomasina “Tommi” Meirs co-founder of Wahaca who I since discovered I can’t stand, but think her Mexican Food Made Simple are pretty banging and not the “made simple” El Paso sauce recipes you might think.

Following her recipes the other night, Anthony and I had guacamole, roast tomato salsa and roast pumpkin & sweet potato, thai sticky rice tortillas and for dessert, we polished off some rather scampi looking churros as well. The worst part about churros is the end :(

Anyway here is her recipe:

Makes 16 long sticks (me – or a gazillion wiggly ones or heart shaped ones or figures of 8 or monsterones round the whole pan. pretty fun)
Cooking time: about 1 hour

You will need a piping bag fitted with a large star-shaped nozzle. (me -if you dont have a piping bag, i would suggest a heavy plastic bag with a corner cut off so you have about a 1.5cm diametre hole.)

Ingredients
For the churros
90g caster sugar
1 tablespoon ground cinnamon
125g plain flour
125g self-raising flour
a good pinch of sea salt
2 tablespoons olive oil
1 litre sunflower oil, for frying

For the chocolate sauce
200g dark chocolate (70% cocoa solids), roughly chopped
50g milk chocolate, roughly chopped
2 tablespoons golden syrup
300ml double cream

Method

  1. Mix the sugar and cinnamon together and set aside.
  2. Make the chocolate sauce. Put all the chocolate in a heavy-bottomed saucepan with the golden syrup and cream. Heat over a low heat, stirring continuously to melt the chocolate, being careful not to let it boil or burn.
  3. Sift both types of flour with a good pinch of salt into a metal or heatproof bowl and make a well in the centre.
  4. In a separate bowl, mix the olive oil and 450ml boiling water together, then pour into the well, beating it well with a fork to get rid of any lumps. The dough should be slightly soft and sticky to touch. Let it rest for 10 minutes. (me – I found this a tiny bit gooey and suspected that I should have added about 20g more flour. I didnt and they worked ok, but anyway just FYI.)
  5. Fill a large, heavy-bottomed saucepan with the sunflower oil – it should be about one-third full. Heat the oil to 170°C or until a small piece of bread browns in less than 30 seconds.
  6. Add the dough to a piping bag with a star-shaped nozzle and squeeze out churros directly into the hot oil, cutting them with a pair of scissors to the length you want. Be careful not to cook more than 3 at any one time, or they will all stick together. Fry for about 3 to 4 minutes until crispy and golden. (me – this part with the scissors – not possible with the state of the dough we made. But the little churro dog turds we made were still good.)
  7. Remove from the oil with a slotted spoon and drain on kitchen paper. Sprinkle with the cinnamon sugar.
  8. Reheat the chocolate sauce and pour into little cups for dipping with the churros.

Anyway I am not that keen on chocolate, I think I would like white chocolate and vanilla sauce instead – so make everything the same but with white chocolate instead of the other chocolate and scrape some vanilla seeds in it while it is warming through. Equally if you wanted to freak everyone out, make the basil panacotta above, skip the gelatine and def put in the white chocolate. YGM bruv. Just a free little kitchen freestyle for you.

BOOYAH

Oh and here is a link to the rest of the Mexican recipes.

December 1, 2009

THE STAR



Strawberry, raspberry, champagne jelly, ganache.

The Star 47 Chester Road London N19 5DF

Tel: +44 (0)207 263 9067

July 9, 2009

THE BOOYAH COOK IS BACK!!

So, to all my regulators out there: MOUNT UP!

I know it has been some time since I have given a full detailed report from my kitchen, but for those of you who follow my Flickr will have seen more developments in my kitchen in “my lost months”. But y’all know me, still the same O.G., but I been low key and hated on by most these niggaz wit no cheese, no deals and no G’s, no wheels and no keys, no boats no snowmobiles, and no ski’s & mad at me cause I can finally afford to provide my family wit groceries.

TODAY THE BOOYAH COOK PRESENTS: CLAFOUTIS! Which just happens to be the easiest of posh desserts that you can make yourself and look truly incredible.

And I mean like you wanna run around talking bout guns like I ain’t got none – what you think I sold ‘em all cause I stay well off? Now all I get is hate mail all day saying that I fell off. What cause I been in the lab wit a pen and a pad
trying to get this clafoutis off?

If you don’t trust my measurements which are still highly confidential and in levels of development stages depending on who’s kitchen I’m cooking in, I suggest you try this one here by Jill Dupliex who also created the recipe for Mini Egg and Bacon Pies.

To describe Clafoutis – it is like a giant cherry custard pancake and an old school French dish.

Cherry is the traditional but I even I saw some YouTube video of some New York Jewish Chef where he used Clementines. [Didn't like the look of it but he was into it.] You could use any fruit though – see my suggestions in the secret recipe below.

INGREDIENTS
500g fresh dark ripe cherries. Don’t take the stones out – they are better left in!
3 tablespoons of icing sugar
1/2 cup caster or icing sugar
1/2 cup plain flour
3 eggs
1/2 cup cows milk [not soya - sorry.]
6 drops Vanilla essence or extract
Pinch of salt

VARIATION ON A THEME
The recipe above is the basic. You could also:
Soak the cherries in kirsch, amaretto or rum for an hour before starting.
Use apricots and nougat cut into chunks
Try figs
Pear and chocolate
Basically – you see it can be a fruit freestyle.
Use as much of whatever to cover the bottom of the dish you are using.

METHOD
1] Turn on the oven to 175 degrees C.
2] Grease the dish you want to use with butter and then sprinkle a bit of your 3 tbs icing sugar over the buttered dish.
3] Put the cherries [pre-soaked in booze or not] in a bowl with the rest of the 3tbs sugar and roll them round til they are coated.
4] Cover the bottom of your dish with the cherries [or other fruit.]

5] Use a hand whisk if you have one and a big bowl and mix the eggs and sugar together. A spoon will do but you do look more OG with a whisk.
6] Add the milk, vanilla and salt and mix again.
7] Add the flour but don’t mix it too much. Over beating it will make the final thing come out doughy and not custardy. The mixture should be quite runny and not like a thick-shake. If it is, add a little bit more milk.
8] Tip the batter over the fruit.
9] Put it in the oven for 40 minutes. It should be all puffy and golden going a bit crisp right round the edges.
10] Leave it to sit for a little while and it will sink on itself a bit – but don’t leave it too long, it is better eaten warm!

This recipe is so Booyah I am considering this as the dessert for the next time I have a Lady Gang dinner at my house with the apricots and nougat.

If you make one, please send me a picture!

xx Lektrogirl

March 23, 2009

THE BOOYAH COOK: Sweet Basil Pesto

Yeah sorry for the wardrobe malfunction there, a bit NSFW but since getting put on the Flickr watch list, but yerrr, care less etc.

So I have to admit this isn’t even a real recipe but an attempt at freestyling something that Valeria and I ate at Dehesa the other night. We had it with baked figs and marscapone there, but there were no figs in M&S so we decided strawberries and creme fraiche would be just as good to accompany the BOOYAH recipe of the day which is SWEET BASIL PESTO.

Et voilà! Les fraises dans la tasse. Miam miam! Très joli!

INGREDIENTS
2 cups basil leaves loose not all packed just sitting in a friendly manner in the cup measure [don't stress about it being exact]
half a handful of pine nuts
2 tablespoons runny honey
1 tablespoon extra virgin olive oil
castor sugar / icing sugar to taste

You need a food processor or blender for this. Mush everything together and every so often, stop and taste the mixture to see if it tastes velvety [the basil] and sweet [the honey]. You could possibly make the mixture a little runnier than I did but my oil wasn’t the best – kind of heavy.

Cut up the strawberries into little bowls and then add some creme fraiche or marscapone. Yerr. Then eat like a pig and stuff yourself and feel sad that you have finished when you get to the bottom of the bowl.

Anyway – the pesto should look like this when you have finished mixing it:

And so far it has kept very well in the fridge under a layer of oil.

I reckon you could serve it as a “relish” with a hard Spanish cheese or really crumbly chedder for a little canape or part of a cheese platter. And if this is not a stamp of approval I don’t know what is: The Cardinal said “If I hadn’t already had my FunDineWithMe I would make this for dessert! It’s really good!”

We ate it after a toad in the hole from the Waitrose recipe & ideas free magazine that The Frenchman cooked for Valeria as an English experience.

Banging! [OJ LOL]

Anyway bed… though the action is NEARLY finished…

xx Lektrogirl

February 15, 2009

THE BOOYAH COOK: DESSERTS WITH BOOZE

After a really tedious day at work, after an argument with your ex, after treading in dog shit [which can potentially make you feel just as bad as the run in with the ex] or even at the end of a big dinner here is my refreshing and alcoholic dessert option that kills two birds with one stone – feeding something other than your appetite and getting drunk.

Elderflower, Cava and Fruit Jelly

The leftover portion photographed in a bowl cause I forgot to take a picture of the real ones and I smashed one as well I made these desserts and served them in sherry glasses. The fruit does all the decoration and if you put it in a glass you look really chic. Even guys could make this. [Roffing to myself]

Ingredients
Mixed soft fruit [you can use anything like blackberries, raspberries, strawberries, blueberries - MULBERRIES WOULD BE BANGING! In fact any fruit but not pineapple or kiwi fruit or there would be a reaction with the gelatine and it wouldn't set. Kind of a CSI thing.]
4 leaves of gelatine
140ml elderflower cordial
2 heaped tablespoons caster sugar
425ml prosecco or cava

Put the cava, fruit and serving bowls all in the fridge so that they are cold.
Soak the leaves of gelatine in bit of cold water for about 2 minutes.

If you have a double boiler put the cordial in over hot water and add gelatine. If you don’t have a double boiler you can fake one with a bowl floating in a saucepan. And if you can’t be bothered to do that [like I wasn't] just put the cordial and gelatine in a saucepan over a really really low heat and constantly stir it until the gelatine is dissolved. If it looks like it is going to get too hot boil, take it off the heat again for it to cool down a bit. If you boil it, the gelatine won’t set. [It's a CSI kind of thing too.]
Then add the sugar. It should dissolve pretty quickly in the warm cordial mixture.

Take the saucepan off the heat and leave it to cool down a bit which will take as long as it does to get all the stuff out of the fridge you need, put the fruit into all the bowls or glasses [Take the green bits of the strawberries and cut them in half. You don't need to do anything to the other fruits.] and open the cava and measure it out.

Add the cava to the gelatine. It is going to froth up quite a bit so add the cava slowly. Once it is all mixed together pour over the fruit.

Put it back in the fridge to set. You can easily make this the day before so no sweat on the big night.
Serve with crème fraîche or on its own.

Don’t drop and smash one on the kitchen floor though like I did and have sticky elderflower everywhere and a beautiful glass dead because you were a bit pissed already and miss handled it.

xx Lektrogirl

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