Some Waterdine Recipes

Crayfish and Artichoke Tart:

 20 medium Crayfish 1 lt water 1 carrots 2 cloves of garlic a little slice of Celeriac  half Fennel bulb 2 tblspoons butter sea salt black pepper corns parsley stalks ½  bottle dry white wine 2 tblspoons cognac 2tblspoon tomato puree two tomatoes chopped, I large artichoke heart cooked  3tblspoon double cream or crème fraiche  4 savoury pastry cases baked blind.

 To cook the Crayfish, chop all the vegetable and cook gently without colouring in butter then add the crayfish, salt and pepper sauté briefly then flame with the cognac, add the white wine tomato puree and pulp bay leaf and parsley. Cover the saucepan and cook gently for 8 minutes, remove the crayfish and allow to cool until shelling.

 To make the sauce, add the creamy parts from the head and the shells to the cooking liquid, bring to the boil and press though a sieve into another pan reduce the sauce to half its original volume then add the cream and a pinch a cayenne pepper whisk in the butter but do not boil.

 To serve, Medium Dice the artichoke mix with the crayfish tails and pile onto the pastry cases, bake in a hot oven for 2 minute coat with the sauce and glaze under a grill.            

pan roasted chicken with girolle mushrooms prosciutto and armagnac:

4 chicken breasts Skin on   

extra-virgin olive oil for frying

4 ounces thinly sliced Prosciutto, cut into strips.

8 ounces Girolles

200 ml chicken stock

2 tablespoons butter or 2 tablespoons crème fraiche

1 tablespoon Armagnac

Optional: 1/4 cup chopped parsley

Heat oil over medium-high heat in a large heavy pan. When nice and hot, add the chicken breast skin down and fry for 6 to 7 minutes, until golden, turning once. Remove to a try and cover with foil.

Lower heat to medium and add Prosciutto, plus a drizzle of olive oil (about 2 teaspoons) and sauté for about 1 minute to render out some of the delicious fat. Add mushrooms and another drizzle of oil and sauté until mushrooms are nicely browned, about 5 minutes. Season with salt and pepper. Pour Armagnac into pan and reduce (boil down) for a few seconds to cook out the alcohol. Add chicken stock and simmer for a minute to reduce slightly.

Summer Berry and Brioche Pudding with Crème fraiche:

Brioche

8g Fresh Yeast 15 g Sugar 250g Strong Flour 3 Eggs 8g Salt 175g Butter Soft

35ml Warm Milk

One        Beat together the Butter sugar and Salt

Two        Whisk the yeast into the milk add the flour and eggs work the dough for twenty minutes until smooth and elastic

Three     Slowly add the butter and continue working the dough for 10 minutes

 Four   Cover the dough and allow to prove about 1/2 hours

Five     Knock back the dough cover and put in the fridge for 2/3 hours

Six      Shape the dough place it into loaf tins and allow to prove about 1/2 hours

Seven  Glaze the top of the loaves or rolls with egg wash and bake 40 minutes for loaves or 10 minutes for rolls 220c

Filling

1kg Mixed Berries

blueberries, red currants, black currants, red or golden raspberries, small plums or apricots, rinsed well and drained, large fruit plums apricots cut in half or quarters

60 grams Castor Sugar Juice of One Lemon 2 tablespoons  Port or Red Wine

In a large saucepan, heat the fruit, sugar and wine and cook until the fruit is tender and beginning to burst, but still holds its shape, about 5 minutes, Leave to cool then add the lemon Juice.

Thickly Slice the Brioche loaf, lay on a baking tray and toast in oven until nicely browned

Line a deep pie dish with cling film  leaving enough overlap to cover the dish, put a layer of Brioche in the bottom spoon over the fruit mixture continue to layer Brioche and Fruit finishing with a layer of Brioche, cover with cling film place another similar sized tray on top an weight down leave in fridge  over night.   

To serve, remove the weights and tray unwrap cut potions place on plate top with Crème Fraiche

almond and cherry biscotti:

300g plain flour type 45, 100g ground almonds 10g Baking Powder, 5gr ground anise, grated zest of two lemons, 250g Caster sugar, 75ml almond oil, 3 eggs, 300g whole almonds, 100g dried cherries chopped.

 Heat oven 180C, Line a baking sheet with parchment paper.

Sift flour, grounds almonds, baking powder, anise, add pinch of salt  

 Coat the whole almond with egg white then roll in icing sugar, add to the flour mixture with the cherries.

 In another bowl add Lemon zest Sugar oil and eggs whisk until smooth, add the egg mixture to the flour, stir until well blended.

 Divide the dough in half and roll each half into a cylinder, place the rolls on the baking sheet then bake for 40 to 35 minutes, remove from oven and allow to cool 15 to 20 minutes, carefully slice each roll into disks and lay on their side on the baking sheet bake again for 20 minutes, store in air tight containers until needed