Jack O’Donnell, at age 13 is one of our youngest students. Jack came on one of our teenager’s pizza making courses and he’s written a blog about his experience. Jack now does a regular monthly blog about his baking and cookery exploits…
This month I’d like to share a couple of my favourite recipes with you…..the first one I have named “Cuckney Croquettes” and I first made it for a cooking competition at school a couple of years ago.
150g Wensleydale cheese crumbled
1 small leek – finely chopped
1tsp mustard powder
2 medium eggs
milk if needed
put 150g breadcrumbs in a bowl with the cheese, leek spoon of herbs – season to taste
beat the mustard and eggs together and add half the egg mixture to the breadcrumbs and cheese
combine together – add milk if needed
shape into sausage shapes
put the remaining breadcrumbs on a plate
dip each “sausage” into the egg and coat with the breadcrumbs
put in the fridge for 30 mins
the croquettes can be fried or oven baked
serve with a crisp green salad and balsamic dressing
as an alternative add some sun dried tomatoes before you make the breadcrumbs and a few chopped ones with the cheese mixture
delicious as a starter or a light lunch
White Chocolate Creme Brulee
568ml pot double cream
100g white chocolate, broken into pieces
1 vanilla pod, split or 1 tsp vanilla extract
6 egg yolks
2 tbsp golden caster sugar, plus extra for topping
I love making this purely and simply so I can use my blowtorch! But it does taste good also.
Heat the cream, chocolate and vanilla pod in a pan until the chocolate has melted. Take off the heat and allow to infuse for 10 mins, scraping the pod seeds into the cream. If using the vanilla extract, add straight away. Heat oven to 160C/fan 140C/gas 3.
Beat yolks and sugar until pale. Stir in the chocolate cream. Strain into a jug and pour into ramekins. Place in a deep roasting tray and pour boiling water halfway up the sides. Bake for 15-20 mins until just set with a wobbly centre. Chill in the fridge for at least 4 hrs.
To serve, sprinkle some sugar on top of the brûlées and caramelise with a blowtorch or briefly under a hot grill. Leave caramel to harden, then serve.
I like to serve this with raspberries or summer fruits - just to balance out all the calories! For even more luxury these can be marinated in alcohol;)!
(Source BCC Good Food website)