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Monthly Archives: January 2013

Caramelised Shallot/Onion /Garlic Pasta

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I just love putting my Caramelised Onions with Port and Thyme on my thought I would try them on Pasta..
As I did’nt have any Caramelised onions ready to hand, which is very unusual for me ..I had to caramelise some in the pan..added some thyme, and Black Garlic (optional)..and finished off with some Marsala wine and a touch of sour cream make sauce like and easy to mix through the cooked Pasta.. so delicious!! Top with grated Pecorino,or parmesan..what ever is liked…

Caramelised Shallot and Garlic Pasta

about 8 large Banana shaped shallots..sliced lengthways .

2 large cloves of garlic crushed and chopped

about 2 tablespoons olive oil..

I also used 3 cloves Black garlic..which is aged white garlic . The cloves become black and jellylike and taste sweet ,and balsamicy..This is entirely can always add extra garlic ,or add onion to the shallots if liked.If you like caramelised onions..add some to the mix anyways to make it go a bit further..

Marsala wine…(or sherry )

3 tablespoon soured cream

Fresh thyme

Salt and pepper

Pecorino cheese, or parmesan…plus some cheddar cheese… or whatever cheese is liked..

slowly cook in a frying pan over the lowest possible heat for about 30 mins , so that they become gooey and caramelised..

Then add 2 tablespoon balsamic vinegar, and some fresh thyme..remove from heat and then add the wine and cream, mix to combine.

In a pan , cook some pasta of your choice..I used a packet of Rigatoni..

Cook and drain.

Put back in hot pan and then stir the shallot mixture through the pasta to combine the mixture evenly.add some more thyme for taste and colour. serve from Pan or put into serving dish..Sprinkle with cheese..



Baileys Tart with Coconut milk and Vanilla

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Coconut,Baileys,Vanilla Custard Tart

You will need 1 part baked/blind short crust pastry tart… using paper and baking beans..

1 x 9 inch loose bottom Tart Tin

For the custard

One pint of liquid…half coconut milk and half regular milk, I use full fat milk. not quite a pint then make up to the one pint with Baileys liquer..

35g Cornflour…140g Caster sugar (superfine USA ?? ) 4 eggs thoroughly beaten. Vanilla to taste.. I used vanilla paste as you get the lovely flecks..which i like to see..Essence or vanilla pod could be used instead..

In a basin Use some of the cold milk mix to mix with the cornflour and sugar and vanilla ..mix till smooth.

In a saucepan..heat the milk mixture but do not boil.

Add the hot milk to the basin and whisk well, add the eggs and whisk really well..At this point , it can be sieved if wished.. for myself I did..

Return the complete mix to the sauce pan, whisking really thoroughly all the time until it just starts to thicken.remove from heat, whisk again….let cool a while.

pour into the pastry tart tin.. I always put my pastry tart tin onto a baking sheet before filling as it makes for steadier moving to the oven and removal from oven.

Carefully take to oven…middle shelf

Think it was gas mark 4 or 5.. cook gently until the custard is just set and pastry edges are nice and golden ..custard should have a slight wobble!!Times will vary due to ovens…just keep an eye so that custard does’nt colour too much! As its egg custard you need a gentle heat not a blast..

Best eaten on day of making.. and enjoy

Blackcurrant and Blueberry Curd ( black and blue Curd)

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300g fruit— for jumble berry use mixed berries ….150ml water or juice,

Gently cook fruit in water till soft. Press through a sieve and collect the juice and scrape off the thicker mush under the sieve. Discard the pressed berries still in the sieve.If the collected juice is too thick add just a little more liquid.

Now in a double boiler, or a glass bowl over a pan of hot water on a medium heat on the hob, ,put the juice in the bowl with the 300grams sugar..4 beaten eggs and 250g butter.

Keep stirring until the mixture thickens the back of your stirring spoon, this can take up to 20’nt walk away..stay with it and keep stirring, you dont want scrambled eggs..Remember this should and will thicken as the butter will set when cool and the eggs will thicken it..You should be able to tell when it is thick enough and remove from the heat.

When it is thick and ready, I sometimes put a little alcoholic liquer into the mix before potting, not too much as you dont want to thin down the mix too much.

Pot in a clean warm sterilised jar and put clean lid on. When cool store in the fridge.

I love making curds and playing with the ingredients. Such a useful recipe for cake making or adding into buttercream icings , or on ice cream etc etc..ENJOY

This has a short shelf life..keep in fridge and use within one to three weeks.Once opened use within one week.