FOUR SHIRES v FOOD & WINE
THE DELIGHTS OF FAMILY DINING... AND A DELICIOUS RECIPE FOR YOU TO TRY
Hello, and a belated Happy New Year to you all. I hope that you are all well & looking forward to the start of spring. 2012 looks like it is going to be a busy year for us all at the Wykham if things carry on as they started. Sunday lunch has been really busy since the start of this year with great feedback from our customers as to the menu content & atmosphere. It is really nice when I pop out of the kitchen and see tables with families sitting around them chatting away to each other and enjoying the food at the Wykham.
2012 looks like it is going to be a busy year for the UK, with the European football final, Olympics, and the Queens Jubilee celebrations to keep us all occupied. No doubt I shall be one of the many footie fans that will be filled with that familiar feeling of excitement, fear and disappointment that we get when our national team is playing! (maybe, just maybe this time).
So when I have told myself a thousand times that it is only a game and it doesn’t matter, I shall go out and do something very English and remind myself that some things we can get right (no, not moan or stand in a queue!). I will take Deb & the boys out for afternoon tea.
For those that don’t know, Deb is a pastry chef by trade and trained at a pastry school in Paris.
So it can be quite interesting when the kids are comparing other chefs pastries to Mums. Obviously there is only one winner!! (the boys have learnt the hard way much to my amusement.) So while she was out the other day I borrowed one of her recipes to give to you. This is one of the best soufflés I have ever tasted. It’s not the easiest of dishes to do but well worth the effort. Give it a go, you will be delighted with the result.
THE WYKHAM ARMS SIBFORD GOWER
www.wykhamarms.co.uk
‘A beautiful 17th century country inn with fine food & fine wine’. Also voted in the top 50 of Alistair Sawday’s favourite pubs.
The Wykham Arms is situated in the beautiful village of S bford Gower, and is fast becoming the best dining experience in North Oxfordshire.
MOTHER'S DAY - Sunday 18th of March
Come and enjoy Mother's Day at The Wykham Arms with a fabulous Sunday roast. Dine for the great value of £23.50 for 3 courses, or £18.50 for 2 courses. Children dine for half price. Please book early to avoid disappointment.
EASTER WEEKEND - Friday the 6th of April till Monday the 9th of April
Come and join us at The Wykham Arms for a great atmosphere, great food and sample our new spring menus. Please book in advance to avoid disappointment.
The Wykham Arms I Sibford Gower I Banbury I Oxfordshire Tel 01295 788808
Come visit our new website!
Web:
www.wykhamarms.co.uk Email:
contact@wykhamarms.co.uk 56 FOUR SHIRES v MARCH 2012
HOT CHOCOLATE SOUFFLÉ Serves 4. Takes about 1 hour to prep & 15 mins to cook INGREDIENTS:
For the dishes: 25g unsalted butter for greasing and finely grated chocolate For the crème patisserie: 2tblsp plain flour, 2tsp castor sugar, ½ tsp cornflower, 1 medium egg yolk, 1 medium whole egg, 4 tblsp milk, 1 tblsp double cream, 25g quality dark chocolate 70% cocoa solids, 1tblsp cocoa powder. For the egg whites: 6 medium egg whites, 85g castor sugar. For the ganache: 4 tblsp double cream, 50g good quality dark chocolate 70% cocoa solids; 1 tblsp cocoa.
METHOD:
l Take four 200ml soufflé dishes and brush with softened butter. Chill dishes for 5 mins then apply second coat of butter so soufflé does not stick. Tip a little grated chocolate into each dish, roll around tilting as you do so making sure it is evenly lined. l For the crème patisserie, mix the flour, sugar & cornflour. Put egg yolk & whole egg into bowl and stir, then beat in half of the flour mixture to give a smooth paste, tip in the rest of flour mixture and stir well. l Pour the milk and cream into a pan and bring just to the boil. Remove from heat and add chocolate and beat until melted and smooth with no lumps. l Gradually stir hot chocolate mix into the paste. Return to the pan. Cook, stirring over low to medium heat for 5 mins to a smooth thick paste. Remove from heat leave until cold beating occasionally with a wire whisk. l Make the Ganache; slowly warm the cream in a pan. Just before it boils take off the heat and add chocolate, beat constantly to a smooth velvety texture gradually sprinkling in the cocoa as it dissolves. Allow to cool. l Heat the oven to 190c(fan) or 170c(non-fan), or gas 5. Whisk egg whites to soft peaks. Sprinkle in the sugar as you are mixing; keep whisking to give stiff firm peaks. l Mix the crème patisserie and ganache in a large bowl. Stir in 2 tblsp of egg white. Carefully fold in a third of the rest, cutting through the mixture. Then fold in another third, then the rest. Take care not to lose the volume. l Spoon mixture into dishes. Fill by ¾, then press a spoon into the mixture to make sure it fills all gaps. Fill to top, then bang dish gently on a surface to make sure the mixture fills the sides. l With a palette knife pull across the top of each dish to make sure it’s completely flat. Wipe away splashes so they don’t burn. l Sprinkle a little grated chocolate in the centre, then bake for 15-17 mins. l Soufflés should have risen by 2/3rds and jiggle when moved, but be firm on top when ready.
Happy eating! Damien
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