Apple Tart

Whether you are a complete beginner in the kitchen or want to advance your skills, Cookery School can turn ordinary cooks into extraordinary cooks. I always wanted to try some English recipes but could never gather the courage if it was not for Cookery School. This recipe book has recipes by Richard Corrigan and teaches difficult looking dishes in a simple manner. It also describes the difficulty level of each dish and mentions the skills required. I tried apple tart from Cookery School and it turned out to be fabulous. I substituted a few ingredients but the result was as mentioned in the book.

Ingredients

250 gm ready-made puff pasty

4 Gala apples

25 gm unsalted butter, melted

2 tbsp caster sugar

2 tbsp honey

70 gm walnuts

Apple Tart with maple syrup and walnuts

Roll the pasty out on a floured surface to 2mm thick and then cut into 12cm strips.

Peel the apples, remove the cores and cut them into slices.

Place the pasty on a cookie sheet and layer the apple slices on it neatly.

Brush the apple slices with half the butter and sprinkle half the sugar on it. Bake the pasty in a pre-heated oven at 200C for 20 mins.

After 10 mins, brush the apples with the remaining butter and sprinkle the rest of the sugar on it. This will help to caramelize the apples well.

Chop the walnuts and roast them for 2 mins. Drizzle honey and sprinkle walnuts on the apple tart before serving.

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Creme Caramel

Creme caramel is a pudding best served cold and so can be prepared in advance. I have taken this recipe from the book Cookery School with recipes from Richard Corrigan. The recipe produces 4 individual puddings but I have scaled it down to 2. Also, I have tweaked the recipe to use semi-skimmed milk.

Ingredients

100 gm castor sugar

2 tsp vanilla essence

300 ml semi-skimmed milk

2 eggs

Creme Caramel

Start by making caramel. Place 70 gm sugar in a pan and add 2 tbsp water. Swirl to help the sugar dissolve evenly in water. One absolute rule is that you should not stir the caramel as this causes crystallization.

Cook for 4-5 mins till the sugar turns golden brown. Pour the caramel in two ramekins. Swirl a little to coat the sides of the ramekins. Set aside.

In the same pan in which caramel was made, add the milk and vanilla essence and the remaining sugar. Allow to warm on a low heat but do not allow to boil.

Break the eggs and beat them in a separate bowl. Add a little of the warmed milk to the eggs while beating the eggs continuously. This will bring the temperature of the eggs up to that of the milk without scrambling them. Pour the eggs back into the milk.

Sieve the custard to remove any chunky matter.

Pour custard into the ramekins. Place the ramekins in a deep roasting pan and pour boiling water upto three-fourth the height of the ramekins. This will allow even cooking of the custard.

Bake in a pre-heated oven at 180C for 20 mins. Carefully remove the ramekins and tilt slightly. The custard should be just set.

Place the ramekins in the refrigerator for atleast 30 mins to cool.

When serving, loosen the creme caramel by passing a knife along the exposed edge. Place a plate upside down on the ramekin and invert it with the plate. The creme caramel should fall cleanly onto the plate.

Poached Egg

Poached egg is a breakfast classic but I never had the courage to try out myself. That is unless I received this amazing cookery cook called Cookery School with recipes by Richard Corrigan. It teaches how to make poached egg with pictures and the steps seemed quite simple. So I said, onward ahoy!

Heat water in a pot. Add a dash of vinegar if the egg is old. This will help to hold the egg white together.

Poached Egg with Toast and Ketchup

Break the egg in a ramekin or a cup. When the water is simmering, stir the water to encourage the egg to swirl around and set compactly.

Dunk the egg in the middle of the whirlpool and leave it to cook for a few minutes. Ideally the egg white should be cooked while the yolk should be runny. However, if you like your egg well done, you can leave it in for a few more minutes.

Remove the egg with a slotted spoon and drain on a paper or a tea towel before serving.