This week Bradley Taylor & I have re-launched our catering business Taylor & Nice with a new Private Chef Hire offering. We’ve been booked to do some quite exciting events over the next few weeks, so we’ve been busy buying new chef jackets, plates and cutlery in preparation. I think I could lose whole days in cookware shops. I am completely obsessed with seeing pans in every possibly size – ranging right from dolls house scale to a saucepan I could probably install a kitchen and a couple of bedrooms in.
The only thing we’re struggling with is trousers. Here’s a venn diagram I’ve put together to explain what I mean:
Rant over, it’s back to the kitchen to get perfecting some of our recipes ready for our upcoming events. This week I have been putting the finishing touches on a recipe for a melon & ginger biscuit dessert.
We’re serving this homemade melon curd with lemon posset, ginger biscuits, and fresh melon pieces but I’m sure it would be lovely on toast, stirred through yoghurt or in a tart.
1/2 a Galia Melon, deseeded and chopped
juice of 1 lemon
200g of caster sugar
100g of unsalted butter
3 eggs and 1 egg yolk whisked together with a fork
1) Put everything except the egg mixture in a heatproof bowl set over a pan of simmering water
2) Stir together until the butter has melted
3) Whisk in the eggs and keep stirring or gently whisking for around 15-20mins until the mixture thickens.
4) Take the mixture off the heat and allow to cool, don’t forget to remove any remaining melon pieces and discard them (or eat them, they taste a bit like stewed apple and custard) then put the curd in the fridge to chill and thicken up a bit more ready for spreading, or drizzling.
If you’d like to find out more about Taylor & Nice or you know where we can get catering clothes that don’t look like we’ve had little accidents and had to change, please get in touch via our website: taylorandnice.com
Last week it was my Mum’s Birthday. Normally it’s quite tricky to think of nice things to do – my Mum is a very busy lady and doesn’t really like a lot of fuss; a spa day or manicure would actually be her worst nightmare.
In December I was hooked on watching “Inside Claridges” on BBC2 but there was no time to pop back to London let alone book a table anywhere. Instead I spied a jolly looking tea set in the dresser and decided to make a swish afternoon tea for her at home.
Mum’s Birthday Tea
Designing the menu didn’t take too long. She much prefers classic, simple flavours so I went with cheese & tomato and cucumber & cream cheese sandwiches. But, just for good measure I cut the crusts off and made them lengthways like they do at those fancy hotels – well that’s what I think it said in the documentary and in this lovely little book on Afternoon Tea from the Ritz.
She also likes a cake called “Morning Buns” which they only make at Jarrold‘s restaurant but I didn’t have the required 6 hours for the round trip to Norwich either and I suspect the recipe is a closely guarded secret! In their place I made some rock cakes from a Dan Lepard recipe and they turned out brilliantly and very close to what I wanted (I used 160g of sultanas and a dash of vanilla extract in my batch).
For a splash of colour I made some mini fruit tarts. I only had about an hour to make everything (so whipping up a batch of Crème Pâtissière was not an option). Instead I made a little bit of vanilla butter cream to put into the bottom of the tart shells – just enough to prevent the fruit from falling out! There wasn’t quite enough time to sieve the apricot jam or wash up the pastry brush after the egg washing either so I just encouraged the warmed, lumpy jam to vaguely cover the fruit with a teaspoon (ssshhh, I hope there are no Roux brothers reading this!). I think I got away with it, they tasted lovely and took a fraction of the time of the real thing:
150g plain flour
75g of unsalted butter, diced
1 egg beaten
1 teaspoon of caster sugar
2-3 drops of vanilla extract
cold water to bind
For the buttercream:
50g of unsalted butter at room temperature
icing sugar to taste
2-3 drops of vanilla extract
For the topping:
1 tablespoon of apricot jam
2 kiwi fruits
handful of grapes (or any berry fruit you prefer)
1) Place the flour and the butter in a bowl and rub together with your finger tips until the mixture looks like fresh breadcrumbs and the butter is evenly distributed.
2) Stir in the sugar, vanilla and half of the beaten egg.
3) Slowly, adding a little at a time, pour in some cold water. Mix until the dough comes together.
4) Wrap the pastry in cling film and place in the fridge until you are ready to use it and to allow it to rest a little.
5) Dust the work surface with flour and then roll out the dough to about 5mm thickness and cut into circles using a fluted cutter.
6) When all the tart cases are ready for baking brush them with the remaining egg wash and bake at 150-170°C for 15-20minutes or until lightly golden.
7) Place them on a wire rack to cool while you make the butter cream and slice the fresh fruit.
8) Mix the butter with a fork as you add dessertspoonfuls of icing sugar (I used about 2) and beat well after each addition until smooth. Taste it to check it is sweet enough and then mix in the vanilla extract.
9) When the pastry shells are cool place a small amount of the butter cream (about 1/2 a teaspoonful) into each one and then top with the sliced fruits.
10) Gently warm the jam (and sieve it if you have time) and brush the jam over the fruit to glaze.
11) Serve immediately
Finally; the Birthday cake. Mum and Dad are still swamped in festive leftovers, there’s over half a Christmas cake still knocking around so I thought making a whole sponge cake would be decidedly unhelpful at this point. Instead I made individual muffin sized sponges, flavoured with caraway seeds and topped with lemon icing. A single candle in each one signified the celebration.
Everything was washed down with lashings of tea from a proper pot and afterwards we escaped to St. Mary Mead by watching Miss Marple DVDs… but now I’m thinking we should have been watching Jeeves and Wooster instead – check this out Mum you’ll love it: