Recipes

PEAR YOGURT

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Poached pear and figs with toasted almonds

For 4

 

8 dried figs

1 cinnamon quill (about 8-10cm long)

2 star anise

2 cloves

1/2 vanilla bean, split lengthways

the juice of 1 lemon and 1 strip of its peel (make sure there is no pith attached)

100g unrefined caster sugar

4 firm ripe pears (Williams, Comice, Conference or concord)

60g flaked almonds, toasted

 

Little Melton pear yogurt – as much as you want

Remove the woody stem from the figs and cut into halves or quarters, depending how big they are.

Place in a pan (that will comfortably hold the pears) and add the spices, vanilla, lemon juice and peel and the sugar.

Add 600ml water and bring to the boil, then simmer for 10 minutes.

Peel the pears and cut in half lengthways. Remove the core and seeds with a teaspoon or melon-baller, and add to the simmering liquid.

The liquid needs to just cover the pears, if there isn’t enough then top up with boiling water. Bring to the boil, then return to a rapid simmer.

Make a cartouche by cutting a disc of baking parchment the a little larger than the diameter of the pan (use the lid as a template) and cut a small hole in the middle (to let steam escape). Sit this on top of the pears and cook for at least 20 minutes, although the pears may need 30-40 in total. They’re cooked when a thin knife can be very easily inserted. Leave to cool completely in the pot, then store, covered in the liquid, in the fridge for up to 5 days.

To serve, place 2 pear halves in a bowl along with the equivalent of 1 fig, spoon on some of the poaching liquid and dollop on the pear yogurt then scatter with the almonds.

Note: the poaching liquid can be used several times for poaching fruit. It can also be reduced to a syrup before being strained and used to drizzle over desserts or mixed with tonic water or sparkling water as a refreshing drink. Or add a slug of gin if it’s that time of the day!

 

Recipe (c) Peter Gordon 2011

BLUEBERRY YOGURT

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Sweetcorn and blueberry fritters with bacon, rocket and avocado salad

For 4–6 (makes 8–12 fritters depending on the size)

 

100g flour

50g wholemeal flour

50g polenta

1 Tablespoon sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine salt

2 eggs

330ml buttermilk (or use a runny unflavoured yogurt)

50ml extra virgin avocado oil, plus more for cooking the fritters (or use a light olive oil)

1 corn cob, husk removed (or 150g canned corn kernels, drained)

1 punnet blueberries (you can use frozen ones)

1 large avocado

1 punnet cherry tomatoes, halved

30 ml (2 Tablespoons) lemon juice

smoked streaky bacon – as much as you want

2 handfuls of rocket

 

Little Melton blueberry yogurt – as much as you want

Sieve the flours, polenta, sugar, baking powder, baking soda and salt.

Beat the eggs with the buttermilk and 30ml of the avocado oil in a large bowl, then tip the dry mixture in and whisk it briskly to form a thick batter. Leave for 15 minutes before cooking to allow the polenta to expand.

Lay the corn cob flat on a chopping board. Using a serrated knife, cut the kernels from it and add these to the fritter batter along with the blueberries. Mix and leave for 15 minutes.

Halve the avocado, remove the stone and scoop the flesh from the skin using a large spoon. Cut into chunks and mix with the tomatoes, the remaining 20ml avocado oil and the lemon juice, then season with salt and pepper and put to one side.

Cook the bacon and keep warm.

Heat up a wide fry-pan and drizzle a few teaspoons of avocado oil in. Give the fritter mix a gentle stir and dollop spoonfuls of the mixture into the pan then cook over a moderate heat until coloured. Don’t overcrowd the pan.

Carefully flip over and cook on the other side until they’re cooked in the centre – it’ll take around 3–5 minutes all up, depending how large you make them. Once cooked, take from the pan and sit on a platter while you cook the rest.

To serve, place 2 fritters on each plate, lay some bacon on top and dollop on the blueberry yogurt. Toss the avocado salad with the rocket and sit on top.

 

Recipe (c) Peter Gordon 2011

HONEY YOGURT

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Banana pecan French toast with lardons

For 2

 

1 large ripe banana

12 toasted pecan nuts, roughly chopped

4 large slices white sandwich bread, 1–2 days old, slightly stale

1 egg

50ml cream

50ml milk

50g butter

1 Tablespoon vegetable oil

100g chunky bacon lardons, pancetta lardons, or regular sliced bacon

Little Melton honey yogurt – as much as you want

Runny honey – if you want

Preheat oven to 180 °C.

 

Mash the banana with a fork, keeping it a little chunky, and mix in the pecans.

Spread this over two slices of bread. Lay the other slices on top, as if you’re making a sandwich, and press them gently but firmly together.

Beat the egg briskly with the cream and milk and then coat the sandwiches in this. This is easiest done in a bowl-plate, one at a time. You want the ‘sandwiches’ to absorb all the eggy mixture, so keep coating them in it.

Place a frying-pan that’s large enough to hold both sandwiches at once over a moderate–high heat. Add the butter and cook until it stops sizzling then add the oil. Place the sandwiches in, drizzling over any eggy mix that hasn’t been absorbed and cook until golden. Carefully flip over using a wide spatula making sure the filling doesn’t come out, and cook on the other side until golden.

Transfer to a baking dish lined with baking parchment and warm through for 4 minutes. Wipe excess fat from the pan, leaving a little in, then add the lardons and cook over a moderate–high heat until they crisp up.

To serve, cut the French toast in half diagonally and place on warmed plates. Dollop on the honey yogurt, scatter with the lardons and drizzle with the honey if using.

 

Recipe (c) Peter Gordon 2011

MANGO YOGURT

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Ricotta hotcakes with pomegranate, watercress and chorizo

For 6-8 (makes 12-16 fritters depending on their size)

 

150g plain flour

50g polenta

1/2 teaspoon fine salt

2 teaspoons baking powder

1/2 teaspoon baking soda

1 Tablespoon caster sugar

250g ricotta

100ml buttermilk (or runny plain yogurt)

2 eggs

40g melted butter (plus extra for cooking the fritters)

vegetable oil for cooking the hotcakes

300g cooking chorizo, sliced 1cm thick on an angle

Little Melton mango yogurt – as much as you want

1/2 pomegranate, seeds removed

2 handfuls watercress, washed

 

Sieve the flour, polenta, salt, baking powder, baking soda and sugar into a large bowl, making a well in the centre.

Lightly whisk the ricotta with the buttermilk, eggs and melted butter.

Fold the ricotta mixture into the dry mix making sure there are no lumps. Leave for 15 minutes before cooking to allow the polenta to expand.

Heat up a wide fry-pan and drizzle a few teaspoons of oil into it and a good knob of butter. Once the butter is sizzling dollop spoonfuls of the mixture into the pan off a soup spoon and cook over a moderate heat until coloured.

Carefully flip over and cook on the other side until they’re cooked in the centre – it’ll take around 4–6 minutes all up, depending how large you make them. Once cooked, take from the pan and sit on a platter while you cook the rest.

Wipe the pan out, no need to wash it, add the chorizo and sauté over medium heat until it’s cooked through and golden.

Toss the pomegranate with the watercress.

To serve, lay 2 hotcakes on each plate and sit some of the watercress salad on top. Dollop on some mango yogurt and then scatter with some of the chorizo.

 

Recipe (c) Peter Gordon 2011