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Roz Purcell’s Banoffee

By Roz Purcell

Celebrity Chef

Ingredients:

For the Base Layer:

  • 250g raw almonds, walnuts or
  • pecans, plus extra to decorate
  • 250g Medjool dates, pitted
  • 2 tbsp cacao nibs (optional)
  • pinch of sea salt

For the Caramel Layer:

  • 250g Medjool dates, pitted
  • 125ml coconut water
  • 1 tbsp nut butter
  • 2 tsp vanilla essence
  • pinch of sea salt

For the Banana Mousse:

  • 60g light tahini
  • 3 ripe bananas, mashed
  • 2 tbsp coconut oil or butter
  • 2 tbsp coconut water
  • 1 tbsp freshly squeezed
  • lemon juice
  • 2 tsp vanilla essence
  • coco cream (page 307)

Method:

“I like to serve this in old jam jars, small Kilner jars or pretty glasses. Make sure you get a little bit of each layer when you dig your spoon in!” says ‘Natural Born Feeder’ Roz Purcell.

  1. Start by putting all the base ingredients in a food processor and blending until the mixture is starting to stick together.
  2. Spoon into the bottom of the jars and press down with the back of the spoon. Set aside in the fridge while you make the next layer.
  3. Put all the caramel ingredients into the food processor and blend until a smooth, thick caramel forms with no pieces of dates visible. Spoon the caramel on top of the base layer and return to the fridge.
  4. To make the banana mousse put all the ingredients except the coco cream in the food processor and blend until creamy.
  5. Spoon the mousse on top of the caramel as the final layer. (Or you could just slice up some bananas and drizzle them with a squeeze of lemon)
  6. Finish with a dollop of coco cream, scatter over some chopped nuts and serve.

https://www.rte.ie/lifestyle/food/2016/0613/795273-natural-born-feeder-sinless-banoffee/

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Rachel’s Celeriac soup with roasted hazelnuts

celeriac-soup-page

 

Ingredients

Serves 6
Vegetarian

  • 25g (1oz) butter
  • 1 onion, peeled and chopped
  • 1 potato, peeled and chopped
  • 1 celeriac, peeled and chopped
  • Salt and ground black pepper
  • About 900ml (1 pint 12fl oz) chicken or vegetable stock
  • 75ml (3fl oz) single or regular cream
  • 350-425mls (12-15 fl ozs) approx. buttermilk or sour milk

To serve

  • Handful of roasted, peeled (see Rachel’s tip below) and roughly chopped hazelnuts
  • 2–3 tbsp chopped parsley

For The Scones:

Makes about 16

  • 450g (1lb) plain white flour
  • 1 level tsp breadsoda
  • 1 level tsp salt
  • 2 tablesp. freshly chopped herbs e.g., rosemary, sage, thyme, chives, parsley or lemon balm
  • 350-425mls (12-15 fl ozs) approx. buttermilk or sour milk

1. Melt the butter in a large saucepan on a low–medium heat, add the chopped onion, potato and celeriac, and season with salt and pepper. Place a butter wrapper or piece of greaseproof paper on top, cover with a lid, reduce the heat to low and cook for 7–8 minutes, stirring regularly.

2. Pour in the stock, bring it to the boil, then reduce the heat and simmer for a further 10 minutes or until the vegetables are completely soft. add the cream and the chopped herbs and liquidise the soup in a blender or using a hand-held blender until it is smooth and velvety. Taste for seasoning.

3. To serve, ladle into warm bowls and sprinkle with the roasted hazelnuts and parsley.

Rachel ’s tip

How to roast and peel hazelnuts
Preheat the oven to 200°C (400°f), Gas mark 6. Place the hazelnuts on a baking tray and cook for about 10 minutes or until their skins have darkened, then remove from the oven. To remove the skins, wrap the nuts in a clean tea towel while they are still warm
(I find this tends to slightly stain the tea towel, so don’t use your
favourite!) and rub together. The skins should come off easily.

CHEESY SODA SCONES WITH HERBS

Preheat the oven to 230C/450F/gas mark 8.

Sieve the dry ingredients into a bowl, then mix in the freshly chopped herbs. Make a well in the centre. Pour most of the milk in at once. Using one hand, mix in the flour from the sides of the bowl, adding more milk if necessary. The dough should be softish, not too wet and sticky.

When it all comes together, turn it out onto a floured board, knead lightly for a few seconds, just enough to tidy it up. Pat the dough until it is about 1 inch (2.5cm) thick. Cut into round or square shapes about the size of a scone, then place on a floured baking tray. Cook for 20 minutes approx. in the preheated oven until golden in colour.

http://www.rachelallen.com/post/celeriac-soup-roasted-hazelnuts

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Anna Haugh on BBC Morning Live @BBCMorningLive ·






Anna Haugh

@Anahaugh
·


If there’s one thing I can help you with. It’s planning your Christmas Day feast. #Christmas

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BBC Morning Live

@BBCMorningLive
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Have you got any questions about saving money on festive food? Or do you have a great Christmas cooking hack to share with the nation? Chef @Anahaugh joins us tomorrow with her top tips to save you money and time when prepping for Christmas
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Anna Haugh@Anahaugh·If there’s one thing I can help you with. It’s planning your Christmas Day feast. #ChristmasQuote Tweet

BBC Morning Live@BBCMorningLive · 18hHave you got any questions about saving money on festive food? Or do you have a great Christmas cooking hack to share with the nation? Chef @Anahaugh joins us tomorrow with her top tips to save you money and time when prepping for Christmas

Christmas tree
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Profiteroles & Chocolate Sauce

CATEGORY: Weekly Recipe COOK TIME: 20-30 mins

What you need:

  • 65g/2½oz Odlums Strong White Flour
  • 50g/2oz Butter or Margarine
  • 150ml/¼ pint Cold Water
  • Pinch of salt
  • 2 Eggs (Lightly beaten)


Filling:

  • Whipped Cream


Chocolate Sauce:

  • 250g Carton of Cream
  • 150g Shamrock Dark Chocolate

How to:

  1. Preheat oven to 200°C/400°F/Gas 6. Lightly grease a flat baking tray.
  2. Place water and butter/margarine into a saucepan over a low heat until butter/margarine melts.
  3. Bring to a brisk boil.
  4. Reduce heat and add sieved flour and salt.
  5. Stir briskly with a wooden spoon until mixture forms a soft dough and leaves sides of saucepan. Remove from heat and allow to cool.
  6. Add the eggs gradually and beat until mixture is smooth and shiny.
  7. Drop dough in tablespoons about 3” apart into the greased baking tray. Alternatively put dough into an icing bag and pipe the dough out onto a baking tray.
  8. Bake for 25 minutes at the preheated oven temperature until puffed and golden.
  9. Remove from oven and slit along one side. Cool on a wire tray.
  10. When cold, fill with whipped cream and serve with hot chocolate sauce.


Chocolate Sauce:

  1. Warm cream over a low heat.
  2. Add the chocolate and stir until chocolate has melted. Do not allow to boil.
  3. Serve warm over Profiteroles.
Profiteroles & Chocolate Sauce