Head Chef Daniel Hopkins has his say...
Celebrating National Doughnut Week
Try an easy to make, baked doughnut. This doughnut recipe is a little healthier and easier to prepare without the use of a deep fat fryer.
250g plain flour
½ 7g fast acting dried yeast
100g golden caster sugar
2 egg yolks
½ tsp salt
150ml warmed milk
100g melted butter
50ml vegetable oil for shaping
370g jar raspberry jam
Mix the flour, yeast, 50g golden caster sugar and ½ tsp salt in a large mixing bowl, then make a well in the middle. Beat the egg yolks, milk and 50g melted butter together then tip into the well. Mix with a cutlery knife. The dough will seem wet and rough. Leave covered for 10 minutes to firm a little.
Oil a work surface and your hands. Tip out the dough and kneed for about 5 minutes until it looks smooth and springs back if pressed. Keep oiling your hands if the dough sticks. Let the dough rise in an oiled, covered bowl and place in a warm area for about 2 hours or until doubled in size.
Knead the dough again to knock it back. Shape into walnut sized balls and place on a baking sheet well spaced. Cover again and leave to rise for 30 minutes or until the dough no longer springs back. Pre heat the oven to 190˚C.
Bake for 12-15 minutes until dark golden. Melt 50g butter into a bowl. Brush doughnut with butter then roll in 50g sugar. Spoon a few tbsp of jam into a piping bag with a 5mm nozzle. Poke a hole in each doughnut using a small knife. Push in nozzle and squeeze a little jam. Best served warm.
For alternative coatings try covering with a caramel sauce, cinnamon sugar or a vinalla icing.
6 x sticks of rhubarb
500g granulated sugar
340g digestive biscuit crumbs
113 g melted salted butter
6 leaves of gelatine soaked in cold water
60ml of pasteurised egg yolks
170g caster sugar
340g cream cheese or mascarpone
2 drops of vanilla essence
285ml cream whipped to soft peak
Peel the rhubarb. Cut pieces to 2-3cm width and to the height of a loose bottom tin (round, 23cm diameter). You should have around 60-70 pieces of rhubarb.
Bring the water, sugar & rhubarb peelings to the boil and simmer for 10 minutes. Remove the peelings and add the rhubarb sticks. Simmer gently until just soft then remove and drain on kitchen paper. Reserve 120ml of poaching liquor and keep warm.
To make the base:
Line your loose bottom tin with greaseproof paper. Blend the biscuit crumbs and melted butter in a food processor. Press crumb into the bottom of the tin and refrigerate for 20 minutes.
To make the cream cheese filling:
Beat the sugar and yolks together until light and fluffy. Add and beat in the cream cheese and vanilla essence until fluffy.
Squeeze off any extra water from the soaked gelatine and dissolve in the rhubarb liquor. While whisking the cream cheese mixture, slowly add the gelatine mixture. Fold in the whipped cream.
Line the interior wall of the tin with the rhubarb sticks pressing gently to allow the rhubarb sticks to stick to the edge of the tin.
Spoon the cream cheese mixture into the tin gently flattening out the mixture on the surface. Cover and set in the fridge for at least 4 hours.
Cut and serve with honeycomb rhubarb syrup and white chocolate soil. Enjoy !
I'm really excited about the spring happening outside the kitchen window the trees are greening up, the Herdwick lambs are being born in front of my eyes, the wild garlic is everywhere and the asparagus is starting to come into its own. I love this time of year.
Please stay posted for my much requested rhubarb cheesecake recipe.
I am so excited for the launch of my new menu. We are going in to Autumn and this is a fantastic time of year for Venison and grouse amongst other meats. Please check out the Dining page to view the menu and we look forward to seeing you this Autumn. The leaves are beginning to turn and the fire is on in the Lounge and it is so relaxing in the hotel. We can't wait to see you soon.
I am really excited to read a fantastic article written by Rachel Ricks from Visit Britain. I invited Rachel into my kitchen and showed her how to powder sage oil, create foam from juiced oranges and shared the secret behind our amuse-bouche. If you are interested in taking part in a similar experience and learning tips on molecular gastronomy then contact the hotel on 01768777247 or email firstname.lastname@example.org and we can arrange a one to one session.
340g caster sugar
118ml cold water
5 leaves gelatine (soaked until soft in water)
118 ml hot water
225g Icing sugar
~ Whisk caster sugar & cold water on high speed for 5 minutes.
~ Melt softened gelatine in hot water & add to whisking water & sugar mix in a slow steady stream.
~ Add any flavouring at this point - lemon juice, vanilla essence, cherry flavour drops etc. Add 3 or 4 drops of your chosen flavour & taste… add more for a stronger flavour.
~ Add cornflour & icing sugar to sugar & gelatine mix & whisk until fully incorporated.
~ Pour into a cling filmed tray & set in a fridge.
~ Cut and coat pieces in a 5050 cornflour & icing sugar mixture
Fascinating insight to one of the best restaurants in America. Chef Grant Achatz use of chemicals and modern techniques is a constant inspiration to me. Take a look at this YouTube video showing 24 hours in 3 minutes in his Alinea kitchen in Chicago.
I would like to open my blog by saying how excited and proud I am to receive 2 AA Rosettes for culinary excellence from the AA Inspector for 2015-2016 using Herdwick Hogget from The Yew Tree Farm in Rosthwaite. I am picking dandelion leaves as an ingredient in my ravioli today!!