Let them eat cake!
Famously not said by Marie Antoinette. Alas like Alfred, I am not the King of cakes. I love to eat them, but lack of cake baking experience is my downfall. I hope to remedy this in the future. I think my next attempt will follow a recipe to the letter.
Shit: that has not stopped Hummingbird making a fortune. Seriously my cakes are not as naff as their over sugared pap. Thinking of suing me for that last remark, take me for every penny all 67 of them.
That said I am using Willies 100% cacao, I want to use it again. It is a superb ingredient, hey it’s made in Devon, so it going to be amazing. Anyone has any tips on using 100% cacao in cake let me know. I made his gooey pudding a while back, heaven! Check out his sorbet made with Dartmoor spring water and Madagascan Sambirano Superior 71% chocolate. We had Wild watercress tonight which relies on that same water, amazing. His chocolate is made from the best beans, seriously good stuff.
I hope to buy some Duffys Chocolate in London; perhaps I might mail order some before then. For the other world leaders in chocolate visit:
For the world beating Duffys chocolate:
For Willie Harcourt–Cooze100% real deal cacao and other products of extreme quality
Also worth a look: www.rococochocolates.com www.williamcurley.co.uk
So here is some of my lobster stock being put to good use. A simple reduction with butter. But what a result. The next hit of lobster butter reduction (not pictured) had tarragon with it, also nice
On the side is sea beet and pea. Sea beet is worth finding if you live near the sea. It Wilts down when cooked and then freezes very well. I recommend having cooked see beet in the freezer. Go on get out there, pick loads!
The fish is Ling, cheap as chips. Better still use Pollock, both are good, I think Pollock is the best. Make sure its Fresh Pollock. I find Pollock freezes better than ling, it could be me. I often by one side of a fish cut in to steaks; I freeze the ones I do not use.
Day boat fish means fresh and ethical. You and the environment are the winners. Asda were selling fish as day fresh, this is not the same. It came off a boat that day, unfortunately that boat had been at sea for, well who knows? Possibly months, another supermarket con. Day boat goes out in the morning and returns that day.
The difference in quality is a big one. A supermarket Turbot can be beaten by an uber fresh day boat Pollock. Waitrose is your best bet if you need to buy fish from a supermarket.
Finished with another Crème bavaroise or simply Bavarois. Using Clarence Court rare breed eggs. Again a big difference from the free range modern breed eggs. Again you are the winner, and of course the Hen. Old breeds were not bred for profit, quality came first. I think also the old school hen lays eggs at a more natural rate. Modern breeds lay at an unnatural rate, not cool if you’re a hen. I used Heston’s Vanilla salt with the whisked egg whites. This made another big difference.
My next one, I make tonight has Chi flavour in it. A mix of cardamom cinnamon and vanilla. Make sure you use the real deal if you try this. No essences or powders! Results in a future blog.