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I really do enjoy cooking and have devoured many of the Michel Roux/MasterChef TV shows - and bought some out for Christmas, which we spent with new friends, we knew not - last Christmas !
We met, through Photography this May 2011 - on an outing to capture photos of Red Kites at Henleys Flower Pot pub 7am one Sunday
Lunch this year included a 'timbale' of Bubble & Squeak, made with the Statutory Brussel Sprouts (2 each in this); Red Onions and Steamed Potatoes then all fried up
golden brown potatoes salt & pepper - topped with the Crispy Streaky Bacon off the Turkey breast and 3rd Sprout 
Slices of Turkey; Roast Pork Loin and Smoked Gammon were dressed with an Apple and Course Mustard Sauce flavoured with an Oakey Chardonnay
Roast Potatoes were a' La Hasselback - scrubbed with skin left on (for all the Vits and flavours) then a straight skewer inserted through the potato, so that when the knife slices the potato it is prevented from cutting right through
the skew is then removed and a "dressing" made up - in this case olive oil; black pepper and Balsamic Vinegar Oooh they did taste very nice !
Dessert was ...
either a slice of Christmas Cake (not traditional, but Chevvys Special)
OR
Michel Rouxs' Chocolate Ganache with Raspberrys
WHICH would YOU choose ?
Here is the inside view to "taste"
Christmas Chocolate & Almonds Cake ... (the base recipe is sugar & butter 'creamed to fluff' and old fashioned method ... add melted chocolate; then whisked egg yolks; fold in flour and almonds chopped and fine; then fold in Egg Yolks which have been whisked up to massive merangue stiff peaks - thats what give the cake rise) THEN its cooled and filled with Philidelphia; whipped with a little lemon juice and icing sugar ... applied to the bottom of the top layer and the top of the bottom layer THEN the top of the bottom layer is covered in .... Maltesers :EEK .. yummy ... then the Maltesers are "drizzled with zest of oranges ..." and top layer is fitted on!
The top and sides are decorated with Creme Fraiche whipped up with a little lemon juice and Cadbury's Drinking Chocolate powder ... and plastered on ... some curls of Orange Zest were drizzled over the top ... while Nick kindly made a pair of red icing trousies, with black icing boots and the red hat with pom pom, dressed with large pieces of grated white choc at the top of the boots and the bobble hat - to depict Santa WAS HERE ...
Finally, the cake had "snow "applied on top, large grated pieces of white chocolate !
Now for the inside of the Chocolate Ganache with Raspberry's ... M. Roux said "when you have let the Short pastry tart cool, and your melting the chocolate (1 slab of Green & Black 70% Cocoa solids Dark chocolate and 1 slab of Galaxy milk) take a pastry brush and paint the inside of the pastry with chocolate - this sets and then the Ganache does not make soggy wet pastry BRILLIAN TIP ! Chevvy added orange segments, each sliced into three pieces - and placed them on the pastry base ... then mixed the chocolate and double cream and poured it into the tart case. when cooled cover with whole Raspberry's ! Easy !
I am sorry to say, not a crumb was left Boxing Day ! and I must admit to being 'rubbish' at pastry making and use "cold store" ready made !
But it had all tasted good ! Photos are a bit rubbish - due to the vast amounts of St. Emilion consumed
We met, through Photography this May 2011 - on an outing to capture photos of Red Kites at Henleys Flower Pot pub 7am one Sunday
Lunch this year included a 'timbale' of Bubble & Squeak, made with the Statutory Brussel Sprouts (2 each in this); Red Onions and Steamed Potatoes then all fried up
golden brown potatoes salt & pepper - topped with the Crispy Streaky Bacon off the Turkey breast and 3rd Sprout Slices of Turkey; Roast Pork Loin and Smoked Gammon were dressed with an Apple and Course Mustard Sauce flavoured with an Oakey Chardonnay
Roast Potatoes were a' La Hasselback - scrubbed with skin left on (for all the Vits and flavours) then a straight skewer inserted through the potato, so that when the knife slices the potato it is prevented from cutting right through
the skew is then removed and a "dressing" made up - in this case olive oil; black pepper and Balsamic Vinegar Oooh they did taste very nice ! Dessert was ...
either a slice of Christmas Cake (not traditional, but Chevvys Special)
OR
Michel Rouxs' Chocolate Ganache with Raspberrys
WHICH would YOU choose ?
Here is the inside view to "taste"
Christmas Chocolate & Almonds Cake ... (the base recipe is sugar & butter 'creamed to fluff' and old fashioned method
... add melted chocolate; then whisked egg yolks; fold in flour and almonds chopped and fine; then fold in Egg Yolks which have been whisked up to massive merangue stiff peaks - thats what give the cake rise) THEN its cooled and filled with Philidelphia; whipped with a little lemon juice and icing sugar ... applied to the bottom of the top layer and the top of the bottom layer THEN the top of the bottom layer is covered in .... Maltesers :EEK .. yummy ... then the Maltesers are "drizzled with zest of oranges ..." and top layer is fitted on!The top and sides are decorated with Creme Fraiche whipped up with a little lemon juice and Cadbury's Drinking Chocolate powder ... and plastered on ... some curls of Orange Zest were drizzled over the top ... while Nick kindly made a pair of red icing trousies, with black icing boots and the red hat with pom pom, dressed with large pieces of grated white choc at the top of the boots and the bobble hat - to depict Santa WAS HERE ...
Finally, the cake had "snow "applied on top, large grated pieces of white chocolate !
Now for the inside of the Chocolate Ganache with Raspberry's ... M. Roux said "when you have let the Short pastry tart cool, and your melting the chocolate (1 slab of Green & Black 70% Cocoa solids Dark chocolate and 1 slab of Galaxy milk) take a pastry brush and paint the inside of the pastry with chocolate - this sets and then the Ganache does not make soggy wet pastry
BRILLIAN TIP ! Chevvy added orange segments, each sliced into three pieces - and placed them on the pastry base ... then mixed the chocolate and double cream and poured it into the tart case. when cooled cover with whole Raspberry's ! Easy ! I am sorry to say, not a crumb was left Boxing Day ! and I must admit to being 'rubbish' at pastry making and use "cold store" ready made !
But it had all tasted good ! Photos are a bit rubbish - due to the vast amounts of St. Emilion consumed
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