Cinnamon Bavarois

Ingredients

• 315ml Milk
• 1 tsp Ground Cinnamon
• 60g Caster Sugar
• 3 Egg Yolks
• 1 ½ tsp Gelatine
• ½ tsp Vanilla Extract
• 170ml Whipping Cream

Method

1. For  custard, bring Milk, Cinnamon and half the Sugar to the boil
2. Whist Egg Yolks until light, pour over Milk mixture and continue to whisk
3. Return mixture to pan over low heat and stir until thick then cool (don’t let it boil)
4. Soak Gelatine in cold water, drain then add to custard with Vanilla
5. Whip cream then fold into custard
6. Pour into moulds and chill
7. When set, dip the mould in hot water to loosen, then tip out onto plate

Anglesey Eggs

Ingredients

• 6 Eggs
• 600g Potatoes
• 1tsp Dijon Mustard
• 3 tbsp Milk
• 2 Leeks
• 20g Butter
• 50g Breadcrumbs
• 25g Cheddar Cheese
• Parsley

Sauce:

• 30g Butter
• 30g Flour
• 400ml Milk
• 1 tsp Dijon Mustard
• 100g Cheddar Cheese

Method

1. Hard Boil the Eggs
2. Boil the Potatoes (15 mins), then mash with the Mustard and Milk
3. Gently fry the Leeks in Butter, then stir into the Mashed Potatoes
4. For the Sauce, melt the Butter, whisk in the Flour until smooth
5. Gradually add the Milk a little at a time, continue to whisk
6. When all Milk incorporated, stir in Mustard and grated Cheese
7. Blend the Breadcrumbs with Cheese and Parsley
8. To assemble, layer the Mashed Potato and Leek in an oven dish
9. Place quartered Eggs on top, then pour over the sauce
10. Sprinkle over the Breadcrumbs, Cheese and Parsley
11. Bake @200C (20 mins)

Monte Carlo Smoked Haddock

Ingredients

• 2 fillets of Smocked Haddock
• 800ml Milk
• 1 Onion
• 1 Bay Leaf
• 2 Cloves
• 1 tsp Black Peppercorns
• 500g Spinach
• 2 Tomatoes
• 1 tsp White Wine Vinegar
• Eggs

Sauce:

• 25g Butter
• 2 Shallots
• 4 Mushrooms
• 2 Sprigs of Thyme
• 1 Bay Leaf
• Glass of White Wine
• 500ml Fish Stock
• 150ml Double Cream
• Chives

Method

1. For Sauce, over a low heat fry Shallots in Butter (5 mins)
2. Add Mushrooms, Thyme and Bay Leaf and continue to fry (5 mins)
3. Turn up the heat, add White Wine and reduce by half
4. Add the Fish Stock and reduce by 2/3
5. Finally add Double Cream and Chives, simmer (5 mins)
6. For fish bring Milk, Onion, Bay Leaf, Cloves, and Peppercorns to near boiling point
7. Gently place fish into milk (skin side up) and poach (5 mins)
8. Remove fish and peal off the skin
9. Meanwhile wilt the Spinach
10. Place Tomatoes in boiling water, then remove skin and seeds, then chop into chunks
11. Poach the Eggs in boiling water and White Wine Vinegar (3 mins)
12. To Serve, place fish onto dish cover with Spinach, then the poached Egg
13. Surround fish with Tomatoes and pour over plenty of Sauce
14. You can serve with mash Potatoes – if your greedy like me

Bread & Butter Pudding

Ingredients

• 1 litre Whole Milk
• 4 Eggs
• 75g Sugar
• 1/2 tsp Vanilla
• 1/2 tsp Ground Cardamom Seeds
• 1/2 tsp Ground Nutmeg
• White Bread
• Butter
• Sultanas
• Almonds
• Pistachios

Method

1. Bring Milk to Boil and simmer (1 hour)
2. Stir frequently to prevent skin from forming and milk sticking to bottom of pan
3. Allow milk to cool
4. Beat Eggs and Sugar together
5. Whisk Milk into Eggs
6. Add Vanilla, Cardamom and Nutmeg
7. Butter oven dish and coat in Sugar
8. Butter both sides of White Bread (remove crusts if you like)
9. Layer Bread, then some Sultanas and then Milk Mixture
10. Repeat layering until dish is full
11. Sprinkle over Almonds and Pistachios
12. Allow bread to soak (30 mins)
13. Bake @200C (10 mins)