250g plain flour /3 Eggs /1 pinch Salt /water /120ml single cream /3 Spring
onions, finely chopped
3 knobs Butter, at room temperature /1 clove Garlic, crushed 1 Chicken breast,
trevisse, trimmed and sliced in half then quartered diagonally
1. Mix the flour, eggs, a large pinch of salt and a dash of water together
in a large bowl.
2. Gradually add a little more water and keep mixing until it forms a dough
with dropping consistency.
3. Bring a large pot of salted water to a rapid boil. Add the mixture to a
piping bag with a 0.5cm nozzle, and squeeze in a long strand into the water.
The strands will break up into little pieces about 2-3cm long.
4. Once the strands are floating, after about 1-2 minutes, remove from the
hot water and refresh in a bowl of cold water. Drain and reserve.
5. In a bowl, mix together a knob of butter and the garlic, along with a pinch
of salt and some pepper. Stuff the garlic butter under the skin of the chicken
breast. Season the breast with salt and pepper.
6. Heat a frying pan with a drizzle of oil and place the chicken in skin-side
down and cook for 3-4 minutes until it is golden brown. Turn over and finish
cooking on the other side for another 5 minutes until the meat is cooked through
and the meat is no longer pink in the middle. Remove from the heat and set
the breast aside.
7. Heat another frying pan and melt a knob of butter. Add the trevisse and
cook for 2-3 minutes until tender. Season with salt and pepper, then remove
from the heat and set aside.
8. In the same pan melt a large knob of butter and add in the pre-cooked spatzle
and heat through. They should caramelise slightly on the edges that are touching
9. Spoon the trevisse back into the pan with the spatzle and mix. Add the cream
and continue to cook over a low heat so that the cream warms up but does not
boil. Stir in the spring onions, season with salt and pepper to taste.
10. To serve, spoon the spatzle mixture on a plate, slice the chicken breast
thickly and arrange on top.
for greasing. For the filling and topping: For the chocolate shards:
6 Eggs. /1.2 kg tinned Cherries, in syrup /3-4 tbsp demerara sugar
150g caster sugar. /2 tbsp cornflower /1 tsp peppermint essence
125g self-raising flour, sifted. /750ml double cream, whipped /350g dark chocolate,
2 tbsp unsweetened Cocoa powder. /Good dash of kirsch
1. Pre heat the oven to 180°C/gas 4. Grease and line a 30cm diameter deep
cake tin. Line a baking tray with cling film.
2. Break the eggs into a mixing bowl, add the sugar and beat well for about
5 minutes until very light and fluffy.
3. Carefully fold in the sifted flour and the cocoa powder.
4. Pour the mixture into the prepared tin. Bake for 40-45 minutes until springy
and a skewer inserted in the centre comes out clean.
5. Turn out onto a wire rack and leave to cool.
6. Drain the cans of cherries in a sieve set over a saucepan. Put the cherries
in a bowl. Heat the juice until it comes to the boil.
7. While the juice is heating, put the cornflour in a small bowl and mix with
a little water to slacken to a paste. Whisk the paste into the juice when it
boils. Strain through a sieve onto the cherries.
8. To make the chocolate shards, mix the Demerara sugar with the peppermint
essence. Melt the chocolate and mix with sugar and essence mixture.
9. Using a palette knife, spread the mixture thinly onto the cling film-lined
baking try. Put in the fridge to set.
10. Cut the sponge in half horizontally, using a serrated knife.
11. Sandwich the halves together with the whipped cream and half the cherries.
12. Break the chilled chocolate into large shard-like pieces and arrange around
the edge of the cake.
13. Arrange the rest of the cherries on top.
- Spatzle with chicken, trevisse and garlic butter
Desert - Black Forest gâteau
Ingredient For the reibekuchen
For the apple sauce 2 large potatoes, peeled
4 Apples, peeled, cored and quartered. ½ Lemon, juice only (optional)
20g Butter 1-2 tbsp plain flour
30g caster sugar 1 small Egg, beaten
1 pinch ground Cinnamon. 2 tbsp Milk
2-3 cardamom pods. Butter and Olive oil, for frying
1. For the apple sauce: cook the apples with the butter in a heavy-based frying pan for about 5 minutes. Pour in enough water to come about halfway up the sides of the apple and simmer until the apples start to break down.
2. Add the sugar, cinnamon and cardamom and cook for 5 more minutes.
3. Once the apples have softened, use a wooden spoon or processor to help mash or purée about two-thirds of the fruit, keeping the rest chunky. Keep warm and remove the cardamom pods once you are ready to serve.
4. For the reibekuchen: place the whole, peeled potatoes in a saucepan of boiling, salted water and par-boil for 5 minutes. Drain and run under cold water to cool.
5. Grate the potatoes into a bowl and add the lemon juice to stop the potatoes going brown.
6. When you are ready to cook the potatoes, ball them up inside a clean tea towel and squeeze them dry. Tip into a mixing bowl. Add the flour, egg and milk and mix well, then season with salt and pepper.
7. Shape the potato mixture into thin, little patties, using a ring mould to help you keep them neat, if desired.
8. Heat the olive oil and a little butter in a frying pan and cook the reibekuchen until golden brown on both sides and cooked all the way through.
9. Remove from the pan and drain on kitchen paper. Serve at once with the apple sauce.