Buttermilk pannacotta with roast plums and shortbread

Ingredients

For the pannacotta

· 300ml double cream
· 1 split vanilla pod
· 100ml condensed milk
· 2 gelatine leaves soaked in cold water for 10 mins
For the roast plums
· 8 ripe plums (stoned and halved)
· Juice and peel of 2 oranges
· 75g sugar
· 1 tsp five spice
· 100ml red wine
For the shortbread
· 160g plain flour
· 100g unsalted butter
· 60g sugar
· 2 large egg yolks

Method

For the buttermilk pannacotta

Heat the double cream in a small saucepan with the split vanilla pod until
boiling. Remove from the heat and add half the condensed milk. Gently
squeeze dry the gelatine leaves and add the hot cream. Stir until the gelatine
has dissolved.
When the cream mixture has cooled to body temperature add the buttermilk
and stir gently to mix. Remove the vanilla pod, scrape out the seeds and stir
seeds back into the cream mixture.
Pour into 3-4 inch ramekins and refrigerate for 3-4 hours.
For the plums
Place the plums in an ovenproof dish with the orange peel, five spice, sugar
and red wine. Cook at 160°C for 15 mins
For the shortbread
Tip the flour into a food processor. Cut the butter into small pieces and drop
them into the bowl and whiz until the mixture looks like breadcrumbs. Add the
sugar, vanilla and egg yolks and whiz to a small dough. Cook at 160°C for
10-12 mins

Danny Millar from the Poucher's Pocket has shown you how to cook!

The Brewer’s House Thai Coconut Curry

2 x Breasts of Chicken (190-220gr each)
1 heaped tsp Ground Cumin 
1 heaped tsp Ground Coriander 
2 heaped tsp of hot chili powder 
1 heaped tsp dried ginger
2 heaped tablespoons of good quality curry powder
2 heaped tablespoons of tomato paste
2 heaped tablespoons Dijon Mustard
1 cup Good Quality Chicken Stock 
4 Shallots finely chopped or ½ onion 
6 cloves garlic
2 red chilies de-seeded  & finely chopped 
1.5 pts. Coconut milk
Good Bunch Fresh Coriander roughly chopped
2 tsp Broighter Gold Rapeseed oil 
Chopped – 2x peppers, 1 x courgette, pak choi


 Method
1.	In a pot, add the rapeseed oil, toss in the shallots, chilies and garlic. Soften for approx. 2 mins.
2.	Add the dry spices, lower the heat and cook out the spices for about 2-4 mins. 
3.	Add tomato paste and Dijon mustard ‘my secret ingredient folks!’ Cook for a further 2-3 mins.
4.	Add ½ the chicken stock, simmer and add all your coconut milk – it may look runny but simmer until the sauce coats the back of your wooden spoon. Leave aside.
5.	Cut your chicken into slices, add to hot pan and cook until golden. Add ½ cup chicken stock, reduce.
6.	Add all the vegetables and cover with the curry sauce. Cook at a low heat.
7.	Serve with Basmati Rice & sprinkle with your fresh coriander.

Brewer’s House Thai Coconut Curry  |  Now You Can Cook with Calor

MARINATED FETA CHEESE, HARISSA RUBBED CHICKEN, WATER MELON, CRESS & ROCKET

SERVES 4 – 6

Chicken breast “Skin on is best” thinly sliced and tossed in Harissa paste
“A rich African spiced paste” (1 tablespoon per 6 breasts) leave overnight.
Greek feta drained if in brine (2 hours) diced and marinated in orange zest (reserve juice of orange for dressing)
2 tps extra virgin olive oil
½ tsp chilli flakes
Cover in cling film and leave overnight.
Rocket and watercress salad leaves
Sliced seeded mixture of melons (watermelon/cantaloupe or Ogean for colour or just one)

Method.
Sear chicken with pinch of sea salt, place in low oven to cook out.
Place leaves of salad on presentation plate, arrange melon slices.
Once chicken is cooked place on top and mix feta with orange juice to create dressing and drizzle on top.


Now You Can Cook with Calor

Ingredients

x1 small onion diced
½ tbsp cumin
1 tbsp coriander
x8 green cardomon pods
1 tbsp curry powder
x1 lemon
1 litre rapeseed oil

Method

Frind all spices in a food processor.  Then fry all ingredients bar the lemon in a little of the oil for 5-10 mins on a low to medium heat.  Add the rest of the oil and heat to around 70-8- degrees centigrade.  The ingredient should not be bubbling.  Add the zest and juice of the lemon, cover the pot in cling film and leave pan in a warm place to infuse for 24 hours.  The next day pass through a fine sieve.

Pumpkin and Pearl Barley Risotto

Ingredients

1 litre of Pumpkin soup
250g Pearl barley
salt and pepper
x2 shallots finely diced
x1 clove garlic crushed
20ml rapeseed oil

Method

Gently fry the shallots and garlic in the rapeseed oil.  Heat soup and add pearl barley to the shallots and garlic for 2-3 minutes.  Add the soup a ladle of soup and cook until all has been absorbed by the pearl barley and then add another ladle full of soup.  Continue this process until all soup has been used.  Season with salt and pepper to taste, the risotto should still have a little bite to it.

Chicken Breasts

To cook the chicken breasts season with salt and fry skin side down in a frying pan with a little olive oil.  When skin is brown turn over for 2-3 mins.  Cook in an oven at 180 degrees centigrade for about 15-20 mins until meat is firm to the touch.

Curry and soy dressing

Ingredients

200ml curry oil
50ml sweet soy sauce
x2 spring onions
50g sesame seeds toasted
25g chopped coriander (fresh)

Toast sesame seeds in oven  at 150 degrees centigrade for ten minutes or until brown. Finely slice spring onions.  Whisk together curry oil and soy sauce and stir in the rest of the ingredients season to taste and stir just before using.

To Finish

In a bowl place 2-3 spoonfuls  of risotto.  Spoon the dressing around the risotto.  Then place chicken breast on top.  Garnish with toasted pumpkin seeds and crisps, and coriander leaves.  

Caramelised Roast Chicken, Pumpkin & Pearl Barley Risotto | Now You Can Cook with Calor

Here’s the recipe so you can try it yourself at home! 	

Ingredients & Method  

Chicken breast
Cauliflower cut into florets
3 hard boiled eggs (white and yolk separated and pushed through sieve or small grater)
50g bread crumbs
10g chopped parsley
Lemon juice and zest of 1/4 lemon
500g comber potatoes

Pan fry the chicken breast on skin side until cooked through about 3/4, turn over breast and remove from heat, add butter garlic and thyme and allow to rest in the butter.

Cover the potatoes in water, add salt pepper, thyme, 2 cloves of garlic, approx 200ml rapeseed oil, bay leaf.

Bring to a gentle simmer and cook slowly to avoid skins bursting and allow to cool in water.

Reheat the potatoes in a little of the cooking water and a small piece of butter.

Blanch the cauliflower florets in boiling salted water  for approx 30 seconds, refresh in ice water and drain well.

In a hot pan add cauliflower followed by butter and allow to foam and turn golden, move the cauliflower in the pan to allow it to colour evenly slightly, add the breadcrumbs and toss, then the parsley, finish with lemon juice and zest followed.

Season and add the sieved egg yolk and white.

Spoon the cauliflower to the plate  coating with a spoon of toasted ingredients and butter.

Cook the Seabees in a pan of butter emulsion, spinach or gem lettuce could also be used.

Pan Fried Chicken Breast, Cauliflower Polonaise and Sea Beet | Now You Can Cook With Calor

Try this delicious desert for yourself! It's restaurant quality food you can cook at home with Calor

Rice Pudding
100g Arborio Rice 
500g milk
150g cream 
30g sugar 
½ vanilla pod
Pinch of salt


Blackberry Compote 
100g blackberry 
50g sugar
3 Cardamom pods 
Zest of ¼ orange 

5 spice Filo biscuits 
3 full sheets of filo pastry 
5 spice to taste
100g melted butter
Soft brown sugar to taste 

Coconut snow ball
100g of coconut 
4 scoops of vanilla ice cream 



Brief & Method 
For the rice 
Heat a heavy based pan, lightly toast rice add cream, milk & sugar, stir continuously until cooked 20-25 mins 
for the compote
Berries, 50g sugar, cardamom and orange zest in pot and simmer slowly till forms a light syrupy consistency  
For the biscuit
Take filo pastry and separate the 3 sheets, brush the first sheet with melted butter, dust with 5 spice and brown sugar, place the second sheet on top and repeat the process, then the third sheet, only forgetting the 5 spice on top as this will burn. Cut with shape of ur choice and bake between 160-180c for 10-15 mins or until golden brown 
For the snow ball
Toast the coconut in a heavy based pan until golden brown, remove, cool  and when serving pudding roll the ice cream in the toasted coconut and serve 


Vanilla rice pudding, blackberry compote, and coconut snowball  | Now You Can with Calor

Ingredients – serves 4

4 Chicken Breasts
1 Onion – finely diced
12 Mushrooms – finely diced
2 Cloves of Garlic – Crushed
1 Bunch Flat leaf Parsley – Chopped
1 Sheet of Puff Pastry
2 Egg Yolks – beaten

Method

Sweat the onion, mushroom and garlic in a frying pan, season with salt and black pepper and add the flat leaf parsley.
Open out the chicken breasts, season and fill with the mushroom and onion stuffing.
Roll chicken breast back up and wrap tightly in cling film. Allow to sit in the fridge for 3-4 hours.
Roll out the puff pastry to 2/3mm thickness.  Encase the chicken breast in the puff pastry.  Ensure all edges are tightly sealed with egg yolk and brush the top with egg yolk.
Sprinkle lightly with cracked black pepper and wrap tightly in cling film and chill.

*** for best results leave overnight ***
Bake at 180 degrees for 22 minutes, Carve onto a rich red wine gravy & ENJOY!!! 


Chicken Wellington | Now You Can with Calor

Northern Smoke House Sweet Cured Pork Chop – Cabbage & Bacon, Potato, Carrot Purée, Red Wine Jus

1 x Northern Smoke House Pork Chop
250g cooked & mashed potatoes
3 x Carrots washed, peeled & chopped
¼ x head of cabbage shredded
25g of cooked bacon lardons
1 x Thyme sprig 
½ x cup of double cream
½ block of butter 

Red Wine Jus
350ml of red wine
1 sprig of rosemary
1 sprig of thyme
750ml of quality beef stock
250g mirepoix of vegetables 

Sauté mirepoix off for 2 minutes in irg saucepan
Add red wine & reduce beef by ½
Finally add all other ingredients & reduce until thickened slightly & pass through sieve into sml saucepan keep warm. 

Carrott Purée   
Heat a small knob of butter in small saucepan & add chopped carrots & cover with double cream. 
Heat gently for 15minutes letting cream reduce by half & blend with hand held blender until smooth. Season to taste & keep warm until ready to serve. 

METHOD
Season pork chop both sides
Pan fry pork chop for 3 minutes each side at the same time blanche the shredded cabbage for 1 minute, add to a hot saucepan with knob of butter & bacon lardons. 
Keep stirring & cook for a further 2 minutes, finally add the mashed potato & season to taste. 
Dress plate with carrot purée, add cabbage & bacon mash, sit pork chop on the potato & finish with red wine just.

Northern Smoke House Sweet Cured Pork Chop | Now You Can with Calor

Panfried Red Gurnard, Portavogie Prawns, chorizo, pencil asparagus and sauté baby potato's. 
 
Ingredients  
- 2 red gurnard fillets (500g) scalled.
- lemon
- chorizo
- Portavogie handshelled prawns
- 3 pencil asparagus
- New baby potatos

Methord  
1. Heat two pans first little oil in each pan and flour the skin of the Red gurnard, and place skin side down in the pan
2. In another pan, fry the chorizo, sliced baby potato and chorizo, add a little bit of butter until foaming, lift off and leave on heat.
3. Cook Red gurnard about 5 minutes on skin side, turn over and add prawns and another knob of butter, lift off and let it rest.
4. Plant asparagus in water- 2 mins boiled.
5. Plate up and serve. 
 

Panfried Red Gurnard and Portavogie Prawns | Now You Can with Calor

O'Neill chats about his plans for Christmas, NI's Euro 2016 group opponents, video analysis and  winning Coach of the Year at SPOTY. #GAWA #Euro2016

Northern Ireland manager Michael O'Neill chats to Pete Snodden

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