Lemon posset with blueberry jam and almond biscuit crumble

Lemon posset with blueberry jam and almond biscuit crumble

This is my absolute favourite dessert! It’s easy to make in no time at all and is really refreshing.

To make the blueberry jam

100g of blueberries
50g of caster sugar

add the above to a pan and cook on a medium heat until the fruit breaks down and it starts to look like jam. Put a small blob on a plate and put in the freezer for a short while, check it to see if it is thick. If not return pan to the heat for a while longer. This will become easier with practice.

For the set lemon cream you will need

600ml of double cream
150g of caster sugar
2 lemons

Bring the cream up to the boil then add the sugar, stirring well and simmer for about 3 minutes or until the sugar has completely dissolved. Take off the heat and squeeze the juice form 1 lemon and check the taste add more lemon if you like it lemony. Pour the mix evenly into 6 bowls, spoon in a heaped teaspoon of jam into the centre of the cream and set in the fridge for at least 5 hours.

to make the biscuit you will need

250g of unsalted butter
125g of caster sugar
1 egg yolk
200g of plain flour
100g of plain oats
50g of sliced almonds

Soften the butter overnight, beat the butter and sugar together in a mixing bowl with a wooden spoon until well combined. Beat the yolk in to the mix and toast the almond slices in the oven for a few minutes or in a pan on the stove. Cool and mix into dough. Then add in the flour, almonds and oats and mix with your hands to get a really good mix. Place some parchment paper on a baking tray and with a quarter of the mix just crumble lumps on to the tray. Roll up the left over dough into a long sausage shape in parchment paper. Put in the dough in the freezer for future use or after the dough has chilled for an hour slice into 1cm cookies and bake along with the crumble to enjoy with a nice cuppa.

Take the possets out of the fridge and top with the cooled biscuit crumble, fresh blueberries and black berries. Dust with icing sugar to serve. If you prefer you can omit the crumble from the topping and serve the mini cookies on the side.

Party for 14

Party for 14

For a recent house warming party we served a hot menu which consisted of midi beef burgers and mushroom burgers. Nduja sausage roll, pork, fennel and chorizo brochettes with chilli jam and soured cream plus a Greek salad and celeriac remoulade to name a few. Served as a table buffet in the garden.

Free nibbles for local school.

Free nibbles for local school.

I’ve been asked to provide a local school in a not so well off area with free nibbles for their maths event. I’m going to make pastry number shape straws with cheese, tomato and onion flavours and some cheese numbers… hmmm, and what ever else I think of.

It’s a good excuse for a bit of fun and great to help people out.

Spiritual Warrior weekend

Spiritual Warrior weekend

This month I’ve been back to stockbatch barn in Shrewsbury to prepare breakfast, lunch and dinner for the clients of SW enjoying their weekend of yoga, treatments and general chilling! I really look forward to this event, it’s the most relaxing work I do during the whole year and I always feel as though I’ve been their as a client and not as a chef. I recommend this kind of weekend away to everyone who could do with a complete switch off for a weekend. I prepared a vegetarian menu and carefully reduced dairy and gluten products too! It’s amazing how you feel after eating such good food.

Brunch was my absolute favourite and first dish I ever made when I was about 13 after finding the recipe on the back of a pastry box.

Lunch for Saturday was a Ramen style killer jar, layered with vegetables and ready to filled with miso.

Sunday lunch was a roasted Mediterranean vegetable tart with roasted new potatoes and broccoli salad.

If your organising a weekend away and fancy having a catering package get in touch for a quote. mike@takefood.co.uk

Celeriac remoulade

Celeriac remoulade

A great side dish to serve with the pork belly, fennel and chorizo brochettes.

500g of celeriac peeled
2 large gherkins
Tbsp of capers

Grate these ingredients and squeeze half a lemon all over, roughly chop a good bunch of Italian flat leaf parsley and toss together in a large bowl. Finally mix in 125g of good quality mayonnaise. Make your own if you prefer but don’t leave it out in a warm room or in the sunshine.