This is a rich and concentrated mousse with a texture that I really like. The combination of the chocolate and the burnt sugar caramel works really well. I like to serve this with caramel sauce and thick pouring cream. Sometimes I can get Jersey cream, and that is just heavenly.
Caramel sauce is a very useful dessert sauce with many uses. Clear and shiny and as richly coloured as well-polished mahogany, it needs to be cooked with care. Use a heavy saucepan with medium high sides and cook it on the heat furthermost from the edge of your cooker, so it is safely away from an awkward elbow or a child's inquisitive reach. It is vital to cook the sugar and water enough to achieve a deep 'chestnut brown' colour, as this 'burning' of the sugar tempers the sweetness of the sauce to achieve a balance that is neither too sweet nor too bitter. The sauce will keep for months in the fridge, but will thicken as it chills, so you may need to dilute it with a little warm water when this happens.
Great for your repertoire.
Plums that are hard and boring when raw, can be transformed into something delicious when poached in a simple syrup. Here the syrup is half water and half red wine, the wine adding a lovely warming depth to the flavour. The star anise, a lovely spice, is perfect with the plums. The cooked plums should be holding their shape perfectly, but still tender enough to fall away from the stone with a gentle push of a fork or spoon. Serve these plums warm or chilled and they are delicious with whipped cream, yoghurt or crème fraîche or with yoghurt and star anise mousse. Any of the wine and plum syrup left over after eating the plums can be made into a lovely jelly. The syrup also makes an excellent cocktail when diluted with sparkling water and stiffened with a splash of vodka.
This mashed potato is flavoured with old fashioned English mustard powder and is perfect to serve with beef dishes or oily fish like mackerel. This is a slightly richer version of mashed potatoes, but you can decide if you want to cut down a little on the egg and cream. I make it according to the recipe and just serve it in smaller quantities. It pairs really well with tomato dishes and also with a simple cabbage dish.
This is a comforting, robust and nourishing broth for autumn and winter. Choose a ripe and firm pumpkin. I like the variety called Uchiki Kuri, also known as Red Kuri. The flesh is close-textured and with a deep golden orange colour. The flavour is intense and nutty. It also roasts well and makes an excellent purée. Butternut squash is an excellent replacement for the pumpkin. Even though we are using robustly flavoured ingredients here, the resulting broth is surprisingly delicate. The soup makes a large quantity, but you can successfully half this recipe if you wish.
This is a lovely refreshing salad which I like to serve when the new season oranges from Italy, and dates from Morocco arrive in the shops in December. I scramble around in the garden trying to find a few surviving mint leaves to freshen it up. If the mint has all been scorched by the frost, I substitute it with a sprinkling of pomegranate seeds. This dish can be served on its own with perhaps a little yoghurt or with yoghurt and vanilla ice cream.
This is a Middle Eastern recipe which I like very much and I serve it as a dessert cake. I sometimes serve it in the winter months with a seasonal Salad of Dates and Oranges rather than the Sherried Raisins. This cake rises in the cooking and then falls a little to present itself looking like a cross between a cake and a tart. A thick, Greek-style yoghurt is best for this cake.
Padraig McCarthy serves up a tasty and easy to make scallop dish.