Mushroom à la Grecque

SERVES 4

290 ml | ½ pint water

1 tablespoon tomato purée

2 tablespoons olive oil

2 tablespoons dry white wine

2 shallots, finely chopped

1 clove of garlic, crushed

6 coriander seeds, well crushed

1 teaspoon dried fennel seed

freshly ground black pepper

a small pinch of salt

a pinch of caster sugar

a good squeeze of lemon juice

450 g | 1 lb button mushrooms, wiped and trimmed

2 teaspoons chopped fresh parsley

1.      Place all the ingredients except the mushrooms and parsley in a saucepan and simmer gently for 15 – 20 minutes.

2.      Add the mushrooms and simmer for 10 minutes then remove.

3.      Reduce the liquid by boiling to about 190 ml | 1/3 pint. Put the mushrooms back and allow to cool.

4.      Check the seasoning and tip into a shallow bowl or dish. Sprinkle with parsley.

Lemon Sorbet

SERVES 4

thinly pared zest and juice of 3 lemons

140 g | 5 oz granulated sugar

570 ml | 1 pint water

½ egg white

1.      Place the lemon zest, sugar and water in a heavy saucepan. Dissolve the sugar over a low heat and, when completely dissolved, boil rapidly to the short thread stage.

2.      Remove from the heat and allow to cool completely. When the syrup is cold, add the lemon juice and strain.

3.      Freeze for 30 minutes, or until beginning to solidify.

4.      Whisk egg white until stiff and fold into the mixture.

5.      Return to the freezer until firm.

NOTE: If you have a food processor, allow the lemon syrup to freeze and the process until soft. Pour in the egg white through the funnel, with the motor running. Freeze until firm.

This ice cream is made with a mousse base.

SERVES 4

70 g | 2 ½ oz granulated sugar

8 tablespoons water

1 vanilla pod, split lengthways

3 egg yolks

425 ml | ¾ pint double cream

1.      Put the sugar, water and vanilla pod into a heavy saucepan and dissolve the sugar over a low heat, stirring.

2.      Beat the egg yolks well. Half whip the cream.

3.      When the sugar has dissolved completely, boil rapidly to 120°C | 248°F. Remove the vanilla pod. Scrape out the seed and add to the syrup.

4.      Whisk the egg yolks and gradually pour in the sugar syrup. Whisk until the mixture is very thick and will leave a trail when the whisk is lifted.

5.      Cool, whisking occasionally. Fold in the cream, pour into a freezer container and freeze.

6.      When the ice cream is half-frozen, whisk again and return to the freezer.

This ice cream is made with a mousse base.

SERVES 6

85g | 3 oz granulated sugar

150 ml | 1/4 pint water

4 egg yolks

2 teaspoons ground ginger

570 ml | 1 pint double cream, lightly whipped

4 pieces of preserved stem ginger, cut into slivers

1.      Put the sugar and water into a small heavy saucepan. Dissolve over low heat. Then boil until 120°C | 248°F.

2.      Put the egg yolk into a large bowl with the ground ginger, whisk lightly and pour on to the warm sugar syrup. Do not allow the syrup to touch the whisk if doing this in a machine as it cools fast against the cold metal and can harden and stick to the whisk.

3.      Fold in the cream and pour into an ice tray.

4.      Freeze until half-frozen, then fold in the stem ginger. Freeze again.

5.      Remove from the freezer 30 minutes before it is to be eaten and scoop into a glass bowl.

1 x 18cm | 7 in Victoria sandwich

150 ml | ¼ pint sugar syrup

choice of 340 g | 12 oz fresh fruits, such as peaches, strawberries, ect.

1.14 liters | 2 pints vanilla, chocolate or strawberry ice cream

4 egg whites

225 g | 8 oz caster sugar

3 tablespoons brandy

1. Put the sponge cake on a plate with a good lip and sprinkle with a little of the sugar syrup.
2. Arrange the fruit on top of the cake and cover with ice cream.
3. Preheat the oven to 230°C| 450°F | gas mark 8.
4. Meanwhile, make the meringue: whisk the egg whites to stiff peaks. Gradually whisk in half the sugar. Fold in the remaining sugar with a large metal spoon.
5. Place the meringue in a piping bag fitted with a star nozzle and pipe it over the cake and ice cream.
6. Place the pudding in the oven for about 10 minutes until it has turned golden-brown.
7. Meanwhile heat the brandy. When the meringue is browned, light the brandy and pour it flaming over the meringue. Serve immediately.

 Wine: RICH SWEET WHITE