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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