Friday, 15 April 2011

Macaroons V1.0

In my world Macaroon means coconut, yes the French, almond kind are lovely, but really they need a better name. Oh yes they need rice paper too.

A coconut macaroon is a simple beast, where you mix egg white, sugar & dessicated (or flaked or shredded) coconut together & bake till golden. The end result should have a bit of bite surrounding some chewy moistness. There will probably be chocolate too, because well why wouldn't there be ?

  This has an extra embellishment, lime.

So mulch together 100g of sugar, 2 egg whites, 160g of coconut the zest & juice of a lime. Once its all come together roll out bite sized balls. Line a baking tray with parchment (or greaseproof) and put rice paper on top of that (if you can't find plain get edible/funny money from your local sweetie shop). Put the coconut balls onto the rice paper allowing for spreading whilst they cook & slip the whole lot into an oven at gas 4 for 20 minutes or so (once they are golden brown they are done).

Whilst they cool melt some dark chocolate (about 25g will do) and drizzle it over the macaroons. Cut or tear them from the rice paper (and stuff yourself with the chocolate spattered trimmings). Enjoy (keep them in an airtight container, but honestly they won't last long .

Tuesday, 12 April 2011

Bourbon steak

I saw a feature about The pyromaniac's cookbook and knew immediately I had to have it. It was one of those cookbooks that just needed to be on my shelf. Finding out it had a BBQ chapter alongside the Cocktails one was the icing on a fairly large tasty looking cake.

The unseasonably warm weekend signalled BBQ time, the quickest of flicks suggested Bourbon steak would be ideal.

Get yourself some nice steak, season it (the book suggests using smoked salt, if you have it then why not ?) and go get the charcoal going. Once the flames have died and the charcoal is kicking out fierce heat, stand your bourbon by the grill to warm. Then throw the steaks on. Cook them till they are slightly underdone to your taste and take them off the grill. Lift the grill out and put a heavy pan into the coals. Add a generous amount of butter, some chopped shallots and when its all melted & sizzling put the steaks in. Pour over a serious amount of bourbon and step back (you may need to light it with a spill or match).
Whizz the flaming pan & steaks to your guests & serve.