Luton and the King: Food Blog: 2006

Sunday, December 10, 2006

Daube de Boeuf

Beef stewed in red wine, nothing too complicated, the trick is to take your time, then remove the meat and reduce the stock or sauce.

Chicken Tagine!

Home made preserved lemons and a chicken from the market with couscous!

The King, Smoked Salmon and Foie Gras

Please pledge your allegiance to our King, Manu!

Monday, October 02, 2006

Chocolate, hazelnut and raisin fudge

Makes about 60 pieces

400g good quality dark chocolate (at least 70 % per cent cocoa), cut into small pieces

75g shelled weight of hazelnuts

75g raisins

40g unsalted butter

100 ml liquid glucose

340m1 whipping cream

250g caster sugar

Put the nuts on a baking tray covered with foil and lightly roast in a moderate oven for 10 minutes, or under the grill for about 3-4 minutes, keeping an eye on them so they don’t burn. Leave to cool a little and chop roughly. Put the chocolate, raisins and butter into a heat- proof bowl with the hazelnuts. Meanwhile, put the glucose, cream and sugar in a saucepan and bring to the boil, giving the occasional stir. Turn the heat down and simmer for 4-5 minutes until the mixture begins to turn a caramel brown colour. Pour the mixture over the chocolate, raisins and butter. Stir with a wooden spoon until the chocolate has melted. Pour the mixture into a baking tray or dish, measuring approximately 15 x 25cm. When the mixture is cold, chill it in the refrigerator. The following day cut the fudge into - cubes with a serrated knife dipped in hot water.