After over a year of working night & day, I have finally found a break in the action and decided to grab some much needed time with my girls.
I will be taking my soul mate Beatrice and our 2 lovely daughters Alycia and Jessica to the UK for 2 weeks.
There may or may not be any posts during this time depending on me being able to get online in the middle of the Yorkshire Dales 🙂 so let me apologize for any inconvenience caused.
In the meantime I hope to see you all again real soon.
Mike and the Chef’s Tales team.
When cooking meats, the heat from the cooking process penetrates the meat and makes the juices in the center swirl around. After retrieving the meat from the said cooking process it is far better to let the meat “rest”, this will allow the juices to settle and stop moving. When the meat is sliced straight from the cooking process, the swirling juices will pour out on to the cutting board making the meat dry, if the meat is rested the juices will stop moving and the meat when carved will stay nice and juicy. The average time to rest the meat should be between 15-20 minutes and 30 minutes for a larger cut of beef. When resting meat, the easiest way to do it is to sit the meat next to your oven at kitchen temperature for the desired time and then you are good to go.
- 100gm Puff pastry- thawed
- 500gm Strawberry- sliced
- 500ml Fresh cream
- 100gm Icing sugar
- 1-2 drop Vanilla extract
- 2 tablespoons of Redcurrant jelly
- 1ltr Milk
- 375 Custard powder
- 200ml Fresh cream
- Pre-heat an oven to 200°C.
- Roll out the pastry to thin rectangles (2-3cm) and cut into 3 even sections.
- Place rectangles onto a baking sheet and prick all over with a fork. Bake for 15-20 minutes or until golden brown and crisp. Cool on a wire rack.
- Whip the cream until its stiff and stir through the sugar and vanilla drops.
- Bring the milk, custard powder and cream to a simmer and not to a boil! After its come to a simmer, let it cool then mix both cream and custard together.
- Place the pastry slices and spread the custard cream on top & in turn arrange the strawberries on top of the cream.
- Lay another slice of the pastry on top and repeat the process as per the first slice.
- Place the 3rd slice on top. Place the redcurrant jelly and 2 tablespoons of water in a small pan, heat gently until the jelly becomes a liquid.
- Brush on top of the pastry slice and arrange the balance of strawberries on top.
- Brush the strawberries with the remaining jelly.
Chef Bob our Executive Chef of E&O Restaurants has created a lovely classic here for us to enjoy with a cup of afternoon tea. The strawberries can be changed to blueberries for a different twist if that is preferred.