Toasted Madeira & whipped Cream sandwich soaked in a Jack Daniels & fruits syrup


Syrup absorbed...

Syrup absorbed…

Toasted Madeira & whipped Cream sandwich soaked in a Jack Daniels & fruits syrup

For 4 people.

 Ingredients:

  • 200g readymade Madeira cake

    The necessary

    The necessary

  • 12 fresh cherries
  • 1 orange
  • 1 lime
  • 150g tinned pineapple
  • 200ml Double cream
  • 200g sugar
  • 50ml 40% Whisky (or even rum. Both are optional)

 

Method:

The citruces

The citruses

Start by making and cooling the syrup.

De-stone and chop 6 cherries, set aside. Cut the orange in 4 then in very thin slices. Cut the lime and set aside. Open the pineapple tin and drain. Set aside.

Chopped cherries

Chopped cherries

In a small deep pan, combine the citrus fruits, pineapple and chopped cherries. Add the sugar and 500ml water and 50ml Jack Daniels whisky. Cover the pan and simmer for 20 minutes… what we are looking for is for the skins of the citruses to be very soft and edible. Once they are soft enough, the liquid in the pan should have diminished.

After 20 minutes open the pan and leave to simmer uncovered for another 10 minutes. The consistency of the liquid should be almost the same as oil, but light enough to be absorbed by a pastry or even bread.

Once the right consistency is obtained, transfer the content of the pan in a bowl to cool down for at least 1 hour, then place in the fridge to make it really cold.

The cooked fruits in Jack D syrup

The cooked fruits in Jack D syrup

Meanwhile, pour the cream in a bowl and whisk continually for about 2 minutes until it forms firm picks, then, spoon into a piping bag then place in the fridge in the piping bag.

Now, cut the Madeira cake into 8 slices of 9cm long and a width of 4.5cm. Each person will have 2 slices.

Once all the slices are cut place them in the toaster for a minute and a half to harden them. The reason for this is so that the Madeira will have a much more resistant consistency and will

Madeira slices

Madeira slices

not crumble away once the syrup hits it. The toasting also add another taste to the dessert.DSC03037

Once all the slices have been toasted, place them on a baking rack not only to cool them, but also to stiffen at room temperature.

Now that all the elements of the desserts are ready, set them aside and only mount them just before serving the first course of the dinner.

Mounting the dessert, lie 4 slices of Madeira on a flat surface, pipe on each, 3 large squirts of the cream. Now carefully place the second slice of Madeira on each of the slices and pipe another 3 squirts of the cream on the top layer. On the middle cream squirt, carefully place the best of the leftover cherries. And place them on the serving plate and back in the fridge.DSC03039DSC03040

Bring the plated dessert out about 5 minutes before dessert time. Carefully and artfully display the sliced of the fruits from the syrup around the dessert then, pour at least 2 tablespoons of the Jack Daniel Syrup over the cake and leave the cake to absorb the syrup before tucking in and degustating every single mouthful.

Bon appétit!

Serving suggestion

Serving suggestion

Spinach wilted in Carrot and Orange peel


Spinach wilted in Carrot and Orange peel – Served with pork chops and hassleback potatoes . Lunch for 2

Hassleback, pork, Spinach, Orange peel, Carrot

Hassleback, pork, Spinach, Orange peel, Carrot

Ingredients:

  • 250grs x 2 pork chops
  • 2-3 medium potatoes

    DSC03419

    Ingredients for this dish

  • 50grs Butter
  • ½ medium red onion (half for boiling, half for grilling the potatoes)
  • ½ white onion (half of this for blending, half to be wilted)
  • 100grs Baby spinach leaves
  • Fresh orange peel
  • 1 medium carrot
  • 3 garlic cloves
  • Dry Herbes de Provence
  • Salt and 1 stock cube

Method:

Place the potatoes in a small sauce pan and cover with salted water and few slices of red onion. Cover and leave to cook for 10 minutes. Remove from stove and leave to cool for few minutes so you are able to hold and slice them (only slice through ¾ of the way into the potatoes).

Hassleback ready for the grill

Hassleback ready for the grill

Place the potatoes now sliced into an oven dish, spray with Rapeseed oil and dust with Herbes de Provence. Place the tray under the grill for 20 minutes… to allow the potatoes skin to scrip and curl…

For the meat: while the potatoes are in the oven, rinse the meat, and season it with ½ a crushed stock cube and Herbes de Provence. Set aside.

DSC03423

Orange peels and carrot ready to blend

Now, peel the carrot and cut in small pieces, do the same with the garlic and a quarter of the white onion. Cut the orange peels into small pieces. Now, blend all of the above with a very small amount of water. Set aside.

Rinse the spinach and set aside too.

In a sauce pan, melt the butter and fry the meat for 2 minutes on each side. Add a small amount of the blended condiments on the meat and allow it to brown on each side. Remove from the pan and set aside. In the pan now empty add the blended condiments and leave to simmer a bit. Keep stirring until the water dries out then, add the remaining chopped white onion and the spinach in the same time. Crush the remaining half of the stock cube on top and stir continuously for 1 minute. The onion will still be crunchy and the spinach wilted.

Remove the pan from the stove. By now, the potatoes should be ready. If not, place your meat to rest on top of the spinach and cover the pan while you wait. Serve immediately before the spinach runs out of life.

Hassleback, pork, Spinach, Orange peel, Carrot

Serving suggestion

Serve it with a nice little glass of red. Bon appetit!

This is very healthy dish and cost approximately £5.45 or barely £3.00pp)

Cost of ingredients: Pork chops £2.30 – Spinach £1.50 – Carrots 0.45p – Orange 20p – Potatoes £1.00