with you not knowing what to do with it. It’s delicious if you use it as a filling for Pavlova – mix it up with some whipped cream or crème fraiche and a little orange juice or brandy and use it on a big meringue base. Drizzle over some dark chocolate and garnish with a few marrons glacés for an alternative Christmas pud. You can also use it to make the famous French dessert Mont Blanc – whip the puree up with some cream and a few drops of vanilla extract and pipe it into glasses.
Marrons glacés are one of those things that sound like it might be fun to make on an autumnal afternoon but reading the recipes for them involving dipping in boiling sugar syrup several times until candied it’s probably best left to the experts – the French again; they’ve been perfecting the method and serving them at Christmas since the 16th century so nothing I’m going to do will compete with theirs.•
Chestnut and Orange cake Try this recipe for Chestnut and Orange cake instead which is rich, moist and delicious warmed as a pudding as well as having a slice with some great coffee. You can get chestnut flour at places like Green Life in Totnes or online via Shipton Mill’s website –
www.shipton-mill.com
• 4 free-range eggs • 150g caster sugar • 200g plain yoghurt • Zest and juice 2 oranges • 150g chestnut flour • 2 tsp baking powder
1
Heat the oven to 160C/Gas 3. Line a 23cm cake tin with baking parchment.
powder.
2 3
In a separate bowl, whisk the egg whites until they are at the soft peak stage and fold them into the cake mix.
Pour into the tin and bake for 50-60 mins until the cake feels firm to the touch and an inserted skewer comes out clean.
While the cake is cooking, reduce the orange juice in a small pan to about 2tbsp. Pour over the cake when it is still hot to allow the syrup to soak into the cake.
4 5 6
• Modern British Cooking using the very best of seasonal and local produce, elegantly presented and reasonably priced. • Christmas Menu available from 1st December, 2 courses for £15.95 and 3 courses £19.95
• Also open in December for Sunday lunch from 1pm til 6pm; bookings essential. See website for details.
Celebrate New Years Eve in Annabelles Kitchen! We will be holding a James Bond night to see in the New Year; fancy dress, champagne, 6 course dinner and of course martinis! £50 per person. Places limited, so book early!
24 South Embankment • Dartmouth • TQ6 9BB 01803 833540 •
www.annabelleskitchen.co.uk
41
Separate the eggs and whisk the egg yolks with the caster sugar until pale and thick.
Stir in the yoghurt and finely grated orange zest. Fold in the chestnut flour and baking
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