Alan Coxon's Sunday Recipes
Alan Coxon, who was voted among the top 10 TV chefs of the World, in a BBC poll across 100 countries, gave the final cookery demonstration of Sunday. Alan asked two members of the audience to assist him in making lamb stir fry, Panna cotta with liquorice and ginger shards of sugar work (recipe from Saturday), dark chocolate fondant served with cherries flamed in brandy and a chocolate coffee pot.
Lamb stir fry with bean sprouts and almonds
650g (1½ lb) lamb fillet or deboned rack of lamb 10ml (2 tsp) cornflour 2 egg whites 15ml (1 tbsp) soy sauce 5ml (1 tsp) freshly ground black pepper 45ml (3 tbsp) groundnut (peanut) oil 3 cloves garlic, crushed 1×5cm (2”) root ginger, peeled and finely chopped or grated 30ml (2 tbsp) oyster sauce 45ml (3 tbsp) dry sherry 5 ml (1 tsp) Demerara or light brown sugar 2 carrots, cut into thin batons 6 spring onions shredded 250g (9 oz) bean sprouts 30ml (2 tbsp) slithered almonds, lightly toasted
Method
Trim the lamb of any excess fat and slice thinly Mix together the cornflour, egg whites, soy sauce and pepper Add the lamb to this mixture and mix well Heat a wok or a large frying pan, then add the oil, garlic and ginger. Saute for 20-30 seconds to release their flavour Add the lamb and stir fry for 3 minutes Add the oyster sauce, sherry and sugar and cook for about 2 minutes Add the carrots and spring onions and cook for another 2 minutes Finally add the bean sprouts and cook for 1 minute Adjust seasoning, sprinkle over the almonds and serve immediately
Serve with savoury cous cous or sweet and sour rice
Dark Chocolate Fondant with Flamed Cherry Casserole
Serves 4 Cooking time – 8 minutes at 200°c
125g unsalted butter 125g dark chocolate 60g caster sugar 3 small fresh free range eggs 3 eggs yolks 100g plain sieved flour 1 tbsp dark cocoa powder
(butter for greasing and extra cocoa for dusting)
Pre-heat the oven to 200°C, 400F, Gas No 6
Method
Melt the butter and chocolate together over a bain marie (double boiler).
Whisk together the sugar and eggs and egg yolks until light and pale
Pour the melted butter and chocolate over the egg mixture and fold in the sieved flour with a metal spoon
Lightly, but thoroughly, butter 4 oven proof individual moulds, preferably dariole, and dust lightly with the extra cocoa powder
Place onto an ovenproof tray and bake in a pre-heated oven at 200C for approx 8 minutes
When the outside is crisp to the touch, carefully turn out of the moulds onto the serving plates. The centre should still be soft and lusciously saucy…….just like me!
Serve with thick cream, crème fraiche, vanilla ice cream or hot cherry sauce (to follow)
Hot Cherry Sauce
75g brown sugar 150ml red wine 25g butter 370g canned stoned black cherries, drained 1 tbsp arrowroot Juice of ½ a lemon 4 tbsp brandy
Orange Honey Puffs with Coffee Pots and Nutty Crisps
For the puffs: 2 tbsp butter 150g caster sugar 4 egg yolks ½ tsp vanilla extract 1 tbsp grated orange rind 300ml milk 600ml self raising flour 3 tsps baking powder 1 tsp of salt Oil for deep frying
For the syrup: 1½ cups of water 100ml clear honey 2/3 tbsp orange juice (freshly squeezed) 1 tsp Ouzo or Pernod
Sugar and cinnamon to dust
Syrup – method
Boil all the ingredients together for 5 minutes and dip the puffs in the syrup while still hot.
Puffs – method
Cream together the butter and sugar Add the egg yolks, vanilla and orange rind. Stir in the milk Sift together the flour, salt and baking powder. Add the dry mixture to the liquid mixture and beat until smooth. Using a teaspoon, drop the batter carefully into deep (2-3 inches) hot oil and fry until golden brown. Drain on kitchen paper before soaking the balls in the honey syrup Sprinkle with sugar and cinnamon mix
Coffee Pots 200g dark, 70% chocolate (broken into pieces) 4 tbsp caster sugar 1 tsp cardamom 100ml fresh strong dark coffee (warm) 200ml natural Greek yoghurt 200g crème fraiche
Heat the coffee in a pan with the sugar and cardamom and bring up to a simmer. Place the chocolate into a bowl and pour over the coffee, stir until the chocolate has melted Place the yoghurt and crème fraiche in a food processor. Then, with the motor running, add the melted chocolate and coffee mix, beating until smooth and creamy Pour into serving glasses or coffee cups and serve with the puffs and nutty crisps
Nutty Crisps 150g butter, melted 400g filo pastry 450g finely chopped/ground almonds 1tsp ground cinnamon 400g caster sugar
Lay a sheet of filo flat and brush with the melted butter. Sprinkle with a little sugar, cinnamon and ground almonds. Repeat the process 3 times, placing one sheet on top of the other. Finish the top with sugar, almonds and cinnamon and place into a pre-heated oven at 180 degrees. Cook for approx 4 mins until crispy Serve with the coffee pots and puffs!
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