Herald - Issue 410

OPEN SUNDAYS & BANK HOLIDAYS • RINGWOOD ROAD, TOTTON • PLAZA PARADE, ROMSEY • THE PRECINCT, CHANDLERS FORD ALL DAY COD & CHIPS £1 OFF On presentation of this advertisement MONDAY, TUESDAY, WEDNESDAY, THURSDAY ONLY Not valid with any other offer. Valid until 25th August 2021 Page 44 • The HERALD • 5th August 2021 v SUPPORT YOUR LOCAL SPECIALISTS v The Blackfield Baker Ltd Traditional Quality Bakery Bread, Cakes, Savouries and Take-away Birthday Cakes Tel: 023 8089 8688 • 139 Hampton Lane, Blackfield ‘The Blackfield Baker’ Makes & Bakes the best Bread & Cakes FOOD FOR THOUGHT Ginger, Apple & Vanilla Punch Perfect for BBQ season, this refreshing ginger-beer based cocktail with vanilla vodka, limes, ginger and apple slices is simply too good! Ingredients • 1 litre ginger beer • 500ml chilled apple juice • 500ml vanilla vodka (or add 1 tsp vanilla extract to plain vodka) • 4 limes, 2 juiced, 2 cut into wedges • 1 apple, thinly sliced • thumb-sized piece ginger, peeled and thinly sliced Method Combine ginger beer, apple juice, vanilla vodka and lime juice in a large jug. Add apple, ginger and lime wedges to the punch. Add lots of ice just before serving. Dark Chocolate Fondant with Watercress Sorbet and Honeycomb Chilli with chocolate is generally regarded as a culinary delight, so why is the ery pepperiness of watercress still relatively unexplored in sweet treats? e Watercress Company is determined to change this and through working with local chefs has developed a ra of recipes for cakes and desserts that demonstrate just how delicious watercress can be in a sweeter dish. Every element of this dish can be prepared ahead of time, simply cook the fondants at the last minute. Serves 2 • Prep time: 45 minutes • Cooking time: 45 minutes Ingredients For the sorbet (makes 1 litre): 600ml water 50g caster sugar 4 Granny Smith apples, peeled, cored and diced 170g watercress Punch Perfect for lazy day BBQ’s & picnics 120ml apple juice 60ml lemon juice For the honeycomb (makes 1 tray): 200g caster sugar 60g golden syrup 200ml glucose syrup 20g bicarbonate of soda For the fondants: 50g plain our 85g caster sugar 85g dark chocolate, chopped 3 eggs 85g butter Extra so butter for lining moulds Cocoa powder for coating moulds Method: 1. First, make the sorbet. Bring the water and sugar to the boil, then add the apples and simmer until they are cooked through and so . Add the watercress then remove from the heat and leave to rest for 1 minute. Place the mixture in a blender and blend until as smooth as possible, then strain through a ne sieve into a bowl. Stir in the lemon juice and allow to cool in the fridge. Finally, pour the mixture into the bowl of an ice cream maker and freeze according to the manufacturer’s instructions. Transfer to a storage container, cover tightly and freeze for at least half an hour or until ready to serve. 2. To make the fondant mix, add the chocolate and butter to a heat-proof bowl and place over a pan of boiling water until melted. Remove from the heat then allow to cool for a few minutes before mixing in the our, sugar and eggs. Allow to cool. 3. While the mix is cooling, use a pastry brush to evenly coat the inside of two 8cm metal moulds with so butter. Once coated with butter, add a tablespoon of cocoa to each and keep tipping the moulds round until the entire inside is coated with a ne layer of our. Tap out the excess. Split the mixture evenly between the moulds and refrigerate for at least 20 minutes before cooking. 4. Make the honeycomb by rst lining a deep 30cm x 20cm tray with parchment paper. Add the sugar, golden syrup and glucose syrup to a large heavy bottomed pan, then place over a medium-high heat and cook until it turns a golden-brown caramel colour (or 165°C on a sugar thermometer). With your lined tray ready, tip the bicarbonate of soda into the pan in one go and whisk in quickly. e mixture will bubble up so be careful at this point, it will also be very hot! Tip the mixture immediately into the lined tray, then give the tray a couple of taps to release any large air bubbles. Allow to cool and set. e honeycomb can be broken up and stored in an airtight container for up to two weeks. 5. Finally, preheat the oven to 190°C. Put the chilled fondants on a baking tray and place in the centre of the oven and cook for 10-12 minutes, or until a crust has formed on the top and the fondant has started to come away from the sides of the mould. Remove from the oven and rest for 1 minute before turning out onto a plate. Serve with a scoop of watercress sorbet and scattered pieces of honeycomb. To discover more about the health bene ts of watercress, visit: www.thewatercresscompany.com or for more recipe inspiration go to: www.watercress.co.uk or: www. facebook.com/LoveWatercress or: www.instagram.com/ lovewatercress