THE CHRISTMAS NUMBER ONES! Roasted Chestnut Cake, Fermented Cherries, Yoghurt and Spiced Chocolate Ganache by Sam Owen
® Registered Trade Mark of United Biscuits (UK) Limited.
* Source: A C Nielsen MAT (20 w/e 29/12/12)
† Source: Kantar Worldpanel (20 w/e 23/12/12)
Ingredients
Wild Grouse with Sweet Chestnuts, Alexander and Raisins by Sam Owen, head chef at 34 Windsor St
Ingredients Grouse 1
United Biscuits is the market leader in Christmas biscuits, In 2012 91% of UK Households bought a McVitie’s, Crawford’s or Jacobs seasonal product.* †
Alexander 3 stems Fresh sweet chestnuts 100g Raisins 100g
Jacobs Biscuits For Cheese are the No.1 in Seasonal Savoury Crackers.* †
Breadcrumbs 100g
Victoria is the No.1 in Seasonal Premium Biscuit Assortments.
Butter 200g
*†
Family Circle is the No.1 in Seasonal Everyday Biscuit Assortments.
*†
Jaffa Cakes Pole is the No.1 in Seasonal Novelty Biscuits.* †
STOCK THE FULL RANGE OR MISS OUT ON SEASONAL SALES!
Pearl barley 100g soaked Eggs 2 Plain flour 100g Calvados 50ml
bring to full pressure for 1 hour. Allow to de pressurise, strain the stock into a pan and place stock back into the pressure cooker. Add the soaked pearl barley, cook for 10 minutes at full pressure until light and fluffy.
n Warm the raisins with a touch of calvados to plump them back up.
n Blanch the alexander stems in boiling water and add knob of butter.
Method
spooning over the butter, caramelise one
n Take grouse apart, remove breast from
leave to rest for 2 minutes, coat with some
with chopped chestnuts and roll up tightly. Refrigerate for 1 hour.
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Place into pressure cooker, cover with water,
Chestnuts 100g dried, ground to powder
bone, separate legs and debone. Fill them
Independent Biscuits and Snacks category advice to boost your sales
n Roast the carcass, vegetables and splash of vegetable oil at 180°C until caramelised.
n Set out a pané (coating for the drumsticks). Dip the rolled legs in flour, egg and breadcrumbs.
n Melt butter in pan and cook the breasts side then turn and take out of the pan and ground up chestnuts.
n Fry the leg in vegetable oil until golden, then drain onto a paper towel.
n Reduce the barley until risotto light consistency, season and serve the dish.
For the ganache: Chocolate 250g Whipping cream 250ml Caster sugar 50g Chinese 5 spice to taste Cherries fermented: These need to ferment for one week prior to baking the cake Fresh sour cherries 100g Caster sugar 100g Thyme 2 sprigs Fresh live organic yoghurt 100ml Fresh blanched chestnuts 100g Chestnut cake Polenta 50g Chestnut puree 100g Chestnuts 100g Baking powder 1tsp Butter 100g melted Eggs 3 Plain flour 50g Caster sugar 200g
Method CHESTNUT CAKE
n Mix all the ingredients together, fill a lined bread tin and bake at 160°C for 40 minutes until there is a slight wobble. Leave to cool.
FERMENTED CHERRIES
n De stone, mix with equal quantity of caster sugar, leave for 2-4 weeks until complete.
CHOCOLATE GANACHE n Place chocolate, sugar and a pinch of spice into mixing bowl n Warm cream to 56°C (to ensure chocolate gets nice gloss) pour over chocolate, spice and sugar, stir until thick and glossy. Pour into greaseproof paper container, leave until firm and cut into 3cm squares.
To serve n Serve the squares with the fresh chestnuts and yoghurt. TAKE STOCK MAGAZINE 15