Recipes

Lemon Meringue Tart with Maple

Ingredients  FOR THE PASTRY  150g unsalted butter, cut into small cubes  180g maple sugar     2 eggs  zest of ½ a lemon     ¼ tsp baking powder    375g plain flour, plus extra for dusting    FOR THE LEMON FILLING  200ml lemon juice     150g maple sugar    4 eggs   200g unsalted butter   FOR THE MERINGUE  3 egg whites  180g maple sugar  EQUIPMENT  You will also need a loose-bottom, fluted flan tin and some baking beans.      Method  TO MAKE THE PASTRY  In a food processor, add the butter and maple sugar and pulse together, then add the eggs and mix on a low speed.   When the mixture is smooth, add the flour, baking powder and lemon zest and bring together into a dough.  Wrap the dough in cling film and refrigerate for 2 hours.   Tip the dough onto a lightly floured surface and use a rolling pin to roll out the pastry until it is big enough to cover your tin.  Press the pastry into the folds of the tin and make sure that any cracks are covered.   Chill for one hour.  Put a baking sheet in oven and preheat to 180c.  Line the chilled pastry case with greaseproof paper and fill with baking beans.  Bake the pastry case for 15 mins. Remove from the oven and take out the beans and greaseproof paper.      TO MAKE THE LEMON FILLING  Add the egg, lemon juice and maple sugar to the pan and bring to a boil.   Add the butter bit by bit, mixing continuously, then pour the curd into your tart case.  Keep the tart in the fridge for 2 to 3 hoursso the curd sets.    TO MAKE THE MERINGUE  Place the egg whites in a clean, dry mixing bowl and whisk until soft peaks form.  Gradually add the maple sugar, whisking all the time until the whites reach stiff peaks.  TO ASSEMBLE  Take the tart out of the fridge.  Spoon the meringue mixture into a piping bag fitted with a plain 1½cm nozzle and pipe even blobs over the surface of the chilled curd in a neat pattern.   Gently toast the meringue with a blowtorch or place under the grill until lightly browned.

Recipes

William Curley’s Maple Praline Truffles

Ingredients    FOR THE GANACHE:  255g cream  380g dark chocolate  120g gianduja milk chocolate  60g salted butter  200ml pure maple syrup (preferably amber syrup for its rich taste)  150g praline paste  Pinch of sea salt  OTHER INGREDIENTS NEEDED:  400g chocolate, to temper   Maple flakes, to decorate      Method  Chop the butter into small pieces and allow it to soften at room temperature.  Chop up the dark chocolate and giandujamilk chocolate, then place into a metal bowl.  Boil your cream in a saucepan. Once boiled, pour this over the chocolate and mix until it starts to come together.  Boil your maple syrup, and then pour into the cream and chocolate mixture. Mix continuously until it forms a silky emulsion.  Add the praline paste and sea salt and mix well.  Add the softened butter and mix until fully combined.  Leave to cool for approximately one hour. While setting, prepare a tray lined with non-stick paper.  Once your ganache starts to firm, add it to a piping bag. Pipe bulbs onto the lined tray to make your truffles. This recipe makes approximately 50 truffles. Allow to set fully, for approximately 30 minutes.  Prepare a second tray lined with non-stick paper.  Temper the separate dark chocolate, then dip each truffle into the chocolate, place on the clean tray and immediately sprinkle with maple flakes. Allow to set for 10-15 minutes and enjoy!

Recipes

Vegan Pancakes

Ingredients  3 1/2 cups chickpea flour  3 teaspoons baking powder  2 tablespoons pure maple syrup, plus extra for topping (preferably golden colour for its delicate flavour)  1 cup + 2 tablespoons water or almond/oat milk  1 teaspoon vegetable oil     Method  In a large bowl, slowly add water or almond/oat milk and maple syrup to the dry ingredients. Then whisk together to form a thick batter  Heat oil in a frying pan and add a ladle of batter mix and let it spread out into a thick circular shape   Look for air bubbles, browning and dry edges on one side then flip to cook the other side for 1 minute   Serve with your favourite toppings and extra maple syrup

Recipes

Okonomiyaki – Japanese Savoury Pancakes

  Ingredients For the batter 4 bacon slices, sliced, fat & rind removed ⅔ cup plain flour / all purpose flour 2 tbsp cornflour ½ cup warm water 1 tsp dashi powder, dissolved in the warm water 3 eggs ¼ cabbage, wombok  – finely shredded 1-2 spring onion / green onion, sliced (half for batter & half for garnish) ½ cup corn, tinned 1 tbsp vegetable oil, for cooking For the toppings  2 tbsp kewpie mayonnaise 2 tbsp okonomiyaki sauce 1 tsp seaweed flakes / aonori 1 tsp bonito flakes / katsuobushi Method Fry the bacon until cooked through and crispy, then set aside to cool. No need to use oil here, as the bacon will release its own oil as you cook it. To make the batter, combine the eggs and dashi powder dissolved in the warm water in a small mixing bowl and beat gently. In a separate large mixing bowl add your all purpose flour and cornflour, then pour over with the egg and dashi stock mixture. Stir and combine until smooth. Next, add the shredded cabbage, half of the spring onion, cooked bacon and corn into the batter mixture. Mix until all the dry ingredients are evenly coated (but don’t overmix, we want to keep that cabbage nice and fluffy). There shouldn’t be much excess batter liquid at the bottom – if there is, just add a little more chopped cabbage and mix through gently. Heat a large frying pan over medium heat. Add in the vegetable oil and allow to heat up. Scoop out the mixture onto the pan, aiming for a circle shape about 10 cm / 4 inches wide. Cook each pancake for a few mins per side, until lightly browned on both sides. Transfer your freshly cooked pancakes to serving plates, then top with drizzles of kewpie mayonnaise and okonomiyaki sauce. For even better tasting okonomiyaki, top with sprinklings of dried seaweed flakes, bonito flakes and a few slices of green onion to taste. You can also optionally top with the pickled ginger and Japanese 7 spice here.

Recipes

Spicy Korean BBQ Chicken – Dak Bulgogi

  Ingredients 500 g chicken thighs boneless skinless chicken pieces sliced into small strips or minced 2 spring onion / green onion, green sections only to garnish (white sections in marinade) ½ tbsp sesame seeds, to garnish 6 perilla leaves / shiso leaves, sliced into strips, sub spinach leaves, lettuce, rice or omit. 1 tbsp vegetable oil For the marinade 1/2 onion, chopped finely 2 spring onion / green onion, white sections only, chopped finely 2 garlic, chopped finely 1 tbsp soy sauce 1 tbsp cooking rice wine / cooking sake 1 tbsp Korean hot pepper flakes / gochugaru 1 tbsp Korean hot pepper paste / gochujang, double to make it extra spicy 1 tbsp honey, sub brown sugar or maple syrup 1 tbsp cornstarch, sub all purpose flour or potato starch 1 tsp sesame oil ½ tsp ginger grated Method Place the chicken pieces in a large bowl then add in your marinade ingredients (onion, spring onion, garlic, soy sauce, rice wine, gochugaru, gochujang, honey, cornstarch, sesame oil and ginger). Mix everything together until combined and the chicken is coated well. Pop a silicone lid over the top and place in the fridge for a minimum of 30 minutes (up to overnight). Cut the green portions of the spring onions in half, then slice thinly lengthways and place the strips into a small container of water. This will help curl them for your garnish. Alternatively, you can just slice them small and sprinkle over the top – it’s up to you! Pour the vegetable oil into a large frying pan or skillet over a medium high heat. Add in your marinated chicken and spread it right out to the edges. Allow to cook for a few minutes before flipping all the chicken pieces over. Keep frying for another few minutes, then flip again. Note: Avoiding moving the chicken around too much helps the meat cook through and the sauce to thicken. Fry for another 5 or so minutes or until the chicken is cooked through. To serve, place the perilla / spinach strips on the bottom of a plate and layer with the chicken. Top with your spring onion curls and a sprinkling of sesame seeds, then dig in! Alternatively, serve with lettuce and rice to make cups.

Recipes

Glazed Lamb Chops with Winter Veg

  Ingredients ½ cup  pure maple syrup (preferably dark syrup for its robust taste) 2 tsp  ground ginger 2 tsp dried tarragon 1 tsp  ground cinnamon 1 tsp ground fennel seeds ½ tsp ground black pepper ½ tsp chilli powder 1 tsp  garlic powder ½ tsp salt 12 lamb chops 2 tbsp olive oil 1 cup feta cheese   Method In a medium bowl, mix the maple syrup, ginger, tarragon, cinnamon, fennel, pepper, chilli powder, garlic powder and salt until well combined. Rub lamb chops with olive oil and place on a plate. Preheat griddle over a high heat. Brush griddle lightly with oil and cook for 5 minutes on each side then rub chops with glaze until evenly coated. Remove to a plate and leave to rest for a few minutes. Crumble over the feta and serve seasonal vegetables with the lamb chops.

Recipes

Beef Cheek Massaman Curry

  Ingredients FOR THE BEEF MASSAMAN CURRY: 3 tbsp vegetable oil 2 brown onions, sliced 3 ¼ cups potatoes, peeled and chopped into small pieces 3 ⅓ lbs beef cheeks 2 garlic cloves, crushed 2 tbsp tamarind paste 6 tbsp massaman curry paste 1 ⅗ cups coconut milk 5 cups beef stock 3 tbsp fish sauce 1 tbsp salt 1 cinnamon stick 3 tbsp pure maple syrup (preferably amber syrup for its rich taste) 1 tbsp smooth peanut butter Juice of one lime TO SERVE: ½ cup roasted peanuts, chopped 2 tbsp fresh coriander, chopped Jasmine rice Roti Method Heat the oil in a large pot over a medium-low heat. Add the onion and sauté for a minute until softened. Add the potatoes and cook for another minute. Add the beef cheeks, garlic, massaman and tamarind pastes and sauté for a further 5 minutes. Add the coconut milk and beef stock and bring to a boil. Reduce the heat and simmer on low for 1 hour and 15 minutes until the beef is tender and falling apart. Stir in the fish sauce, salt, cinnamon stick, maple syrup, peanut butter and lime juice and simmer for 10 more minutes. Top with fresh coriander and roasted peanuts and serve with the jasmine rice and roti.

Recipes

Winter Vegetables with Maple

  Ingredients 8-10 multicoloured carrots 4-5 parsnips sliced into quarters 3-4 small beetroot scrubbed and sliced into halves 1 large onion sliced into quarters 1 garlic bulb Olive oil Salt and pepper 100ml pure maple syrup (preferably golden colour for its delicate flavour) Fresh thyme and rosemary to serve   Method Place your oven on 200°C to heat up, drizzle 2-3 tbsp olive oil into your oven dish and place in the oven. Meanwhile prep the veg. Once the oven is up to temperature, remove the oven dish and place all the veg into the tray along with olive oil and generous pinches of salt and pepper and maple syrup. Place in the oven for 20 mins before roughly turning the veg and place back in the oven for 5-10 mins. Top with fresh rosemary and thyme and an extra pinch of salt before serving.

Recipes

Bread and Butter Pudding

  Ingredients 2tbsp pure maple syrup (preferably amber syrup for its rich taste) 100g maple sugar maple sugar 100g butter 6 apples, peeled and sliced 250ml double cream 250ml milk 3 eggs Seeds from 1 vanilla pod 450ml brioche loaf, sliced   Method Preheat the oven to 120C. Melt the sugar and butter in a pan. Add the apples and stir until the apples have softened. Whisk cream and milk together with the eggs and pure amber maple syrup. Add the vanilla pod seeds. In a buttered ovenproof dish, layer the slices of apple and brioche. Pour the milk mixture over the brioche and apple and leave to soak for 30 minutes. Once soaked, cook for 1 hour. Brush dark pure maple syrup over the brioche and apple. Place under the grill until golden brown.