Rayburn Fruit Pavlova
Dec
26
to May 26

Rayburn Fruit Pavlova

INGREDIENTS:

For the Base:
3 large egg whites
A pinch of salt
175g (6 oz) caster sugar
½ tsp vanilla extract
1 tsp white wine vinegar
1 tsp cornflour

For the Filling
300 ml (10 fl oz) double cream
350g (12 oz) fresh fruit - sliced kiwi fruit, peaches, strawberries or raspberries, or a mixture of two contrasting fruits
Mint or raspberry leaves, to decorate

Serves 6.

Use a pencil to draw an 18 cm (7 inch) circle on a sheet of baking parchment and place upside down on a cold plain shelf. Alternatively, use a circle of Bake-O-Glide as a larger template. Whisk the egg whites with the salt in a grease-free bowl until stiff. Add the sugar a spoonful at a time whilst still whisking. Finally: mix the vanilla extract with the vinegar and cornflour and whisk in. Spread the mixture out to form a base with an outer crown.

MAIN OVEN 120°C (250°F), GAS MARK L-1
LOWER OVEN IN SLOW COOKING MODE

Bake low down in the oven, for 1-2 hours, until crisp on the outside but like marshmallow in the centre. Whip the cream until stiff and pile in the centre of the meringue. Add the fresh fruit and decorate with mint or raspberry leaves.

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Pesto and Smoked Salmon Drop Scones
Dec
26
to Apr 26

Pesto and Smoked Salmon Drop Scones

INGREDIENTS:

115g (4 oz) self-raising flour
1 egg
2 tbsp Pesto sauce
100 ml (4 fl oz) milk
Salt and freshly ground black pepper
Olive oil

For the Topping:
Crème fraîche or sour cream
55g (2 oz) smoked salmon, make up into small rolls

For the Garnish:
Lemon wedges
Chopped fresh parsley or dill

Makes 20.

Place the flour in a basin and make a well in the centre.  Add the egg, pesto sauce and half the milk, whisk together and thin to a dropping consistency with the remaining milk. Season.

Wipe the simmering end of the hotplate with a little oil on a piece of kitchen paper.  Drop tablespoons of the mixture onto the hotplate, when bubbles rise to the surface, turn over and cook the other side. Leave to cool in a clean tea-towel.

Place the pancakes on a serving plate, top each pancake with a spoon of sour cream and a roll of smoked salmon.  Garnish with the lemon and chopped parsley or dill.

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Rayburn Roast Turkey
Dec
27
to Dec 26

Rayburn Roast Turkey

It is vital that the bird is not roasted straight from the refrigerator.  Roasting times allow for cooking a bird from room temperature, i.e. one that has been taken out of the refrigerator and left in a cool room for several hours before cooking. 

Generously butter the breast with some soft butter and cover with some rashers of streaky bacon.  Place in the meat tin, on a grill rack in the low position, and roast un-trussed.  Slide onto the lowest set of runners for an hour until nicely browned, then tent loosely with foil.  Roast for 18 minutes per 450g (1lb).  When the turkey is nearly cooked, remove the foil to allow it to finish browning if necessary.

With a Rayburn, basting is only needed very occasionally because the cast-iron Main Oven cooks using indirect and radiant heat.  If necessary, remove the foil for the last 30 minutes to crisp the skin. 

Thirty minutes before the finish time, turn the oven to a higher setting.  This allows the oven to start to increase in temperature, ready to finish cooking vegetables and trimmings.  This also allows the bird time to rest and keep hot, on or next to the cooker, for up to an hour before carving.  

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Rayburn Christmas Puddings
Dec
27
to Aug 27

Rayburn Christmas Puddings

Ingredients

Makes 2 X 750G (1 ½ lb) Puddings

175g (6oz) seedless raisins
175 (6oz) Stoned prunes, Chopped
175g (6oz) Shredded Suet
175g (6oz) soft brown sugar
175g (6oz) self raising flour
115g (4oz) chopped mixed peel
Grated zest of 1 orange
55g (2 oz) glace cherries, quartered
1 tsp mixed spice
½ tsp freshly grated nutmeg
4 large eggs, beaten
150ml (5fl oz) stout
2 tbsp brandy

Method

Combine all the dry ingredients in a mixing bowl and mix in the beaten eggs.  When well combined, add the stout and brandy and mix again thoroughly.  Pile into buttered basins and cover with a pleated disk of both baking parchment and foil and fix securely.  Place on a trivet or small enamel plate in a saucepan and pour boiling water to come halfway up the side of the basin.  Cover and bring to the boil.  Adjust the position on the hotplate to maintain a medium boil for 30 minutes, continue to steam for 1 ½ - 2 ½ hours.

Alternatively: Main Oven 120ºC (250 ºF), Gas Mark L-1

Cast Iron Lower Oven in slow cooking mode

Transfer to the floor of the Main Oven, where no topping up will be required.  Alternatively, continue steaming on the hotplate, topping up with boiling water as necessary.  Allow to cool and store in a cool, dry and dark place for at least a month.  To serve, steam for an hour using above methods.

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Zopf (brioche bread)
Jan
2
to May 2

Zopf (brioche bread)

Zopf is a very popular type of bread in Switzerland, which is usually eaten on Sundays. It’s a brioche-style bread that is braided to give it a distinct appearance and interesting texture. Traditionally Zopf is made with full cream, milk and butter. To make it vegan, we used soy cream, soy milk and vegan butter instead which works just as well.

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Rüeblitorte (Carrot Cake)
Jan
6
to Dec 5

Rüeblitorte (Carrot Cake)

“Rüeblitorte” or carrot cake is made all over the world, but the Swiss version of it is a little different - instead of adding different types of chopped nuts and sultanas into the cake batter, the Swiss keep the batter simple and instead go all out with the cuteness of their marzipan carrot decorations.

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Vegan Banh Xeo
Mar
10
to Dec 10

Vegan Banh Xeo

A classic with a twist: this vegan banh xeo is made with tofu instead of shrimp and pork. The flavorful crepe-like cake has a slight crisp on the outside and it’s served with a homemade sweet chili sauce. Perfect for brunch or a weeknight dinner!

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Gabriel Gaté Passionfruit Pavlova
Jan
22
to Apr 22

Gabriel Gaté Passionfruit Pavlova

Serves 8 - 10

Ingredients

  • 4 egg whites
  • a pinch of cream of tartar
  • 1 cup castor sugar
  • 1 tsp cornflour
  • 1 tsp vinegar
  • 1 tsp vanilla essence
  • about 1 1/2 cups whipped cream
  • strawberries, to garnish
  • passionfruit, to garnish
  • blueberries, to garnish

Method

  1. Pre-heat oven to 250 Celsius - Remove. Beat egg whites and cream of tartar on high speed until stiff peaks form. Gradually beat in sugar until it is well incorporated. Fold in cornflour, vinegar and vanilla essence. 

  2. Heap egg white mixture into centre of baking tray and form into the shape of a cake about 22cm in diameter, making the centre a little shallower than the sides, put in roasting oven bottom runners for 10 – 15 minutes or until light crust forms.

  3. Move to Simmering oven and bake pavlova for about 1 1/2 hours. Remove from oven and leave until cool. The meringue often cracks a little as it cools.
     
  4. When you are ready to serve, spoon whipped cream over pavlova and top with washed berries. Spoon passionfruit pulp over the top. 

Recipe is by Gabriel Gaté from cookbook Great Cakes and Desserts, page 92.

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Cheddar Cornbread Waffle BLT
Mar
3
to Apr 3

Cheddar Cornbread Waffle BLT

Waffles - full of buttermilk, cheddar cheese and jalapeño with chipotle butter - sweet, spicy, buttery and the best when spread over a warm waffle so it melts into the nooks and crannies, bacon, heirloom tomatoes. Layered and then topped with rocket, avocado and maple syrup!

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Farmers Market Hummus
Mar
18
to Apr 18

Farmers Market Hummus

A mix of all the best summer farmers market produce - zucchini, summer squash, fresh sweet corn, heirloom tomatoes, sweet peaches + nectarines, cherries, basil and watercress. Add a handful of toasted, salted seeds and a sprinkle of feta + a drizzle of olive oil and DONE.

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Grapefruit Curd Tarts With Chamomile Whipped Cream
Mar
22
to Jun 22

Grapefruit Curd Tarts With Chamomile Whipped Cream

A homage to winter’s best. The crust is kept like a traditional cookie - golden brown — in order to let the grapefruit curd shine. The creamy, smooth custard features both grapefruit juice as well as zest for a deep citrus flavor and bright acidity, with just a touch of bitterness that adds a lovely complexity and bite.

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Whole Wheat Spinach and Artichoke Pizza
Mar
29
to Apr 28

Whole Wheat Spinach and Artichoke Pizza

This Whole Wheat Spinach and Artichoke Pizza is basically everything and anything you’d want in a pizza. It’s healthy…ish, loaded with veggies, cheese, garlic and basil, all piled on the most delicious whole wheat crust! Seasoned with immune boosting lemons and topped with fresh microgreens. Simple little changes, but promise this pizza is beyond delicious. Sometimes simple truly is the best.

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Slow Roasted Shoulder of Plains Paddock Lamb, Salad Primavera, Salsa Verde & Ricotta
Sep
20
to Jun 13

Slow Roasted Shoulder of Plains Paddock Lamb, Salad Primavera, Salsa Verde & Ricotta

Spring is the perfect time for lamb. The weather is still cool enough to enjoy the full flavour of a slow roasted joint of meat, coupled with the gardens first offerings. A dish full of promise that summer is on the way. This is a dish that can be prepared in advance and is perfect for sharing.

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