TOP OF THE CLASS
season to taste. When reheating the beef cheeks, put in a small pan with a little sauce. Place in oven glazing the beef all over, getting a nice even shine on the cheeks. Put cheeks on plate, artichokes in a heap with mushrooms on top and shallots at the side. Sauce over.
Milk chocolate and coffee parfait with orange gel and cookie crumble
Parfait 170g milk chocolate 70ml espresso 115g caster sugar Splash of water 5 egg whites 2 egg yolks 120ml double cream (semi-whipped)
Method: Melt chocolate over pot of simmering water. Add espresso round bowl and keep to one side. In a saucepan, bring the sugar and water up to the boil and continue to boil till mix reaches 118C. Place egg whites in kitchen aid and whisk till soft peaks then slowly add sugar mix and continue whisking until mix cools. Beat the egg yolks into chocolate mix then stir in whipped cream and fold in. Pour into moulds and place in freeze till set.
Cookie crumble 168g butter 4tbsp cocoa powder 256g plain fl our ¾ tbsp baking soda 1 tsp salt 225g light brown sugar 1 vanilla pod 340g dark chocolate 2 eggs
Method: Melt the butter then add cocoa power. In a separate bowl mix the fl our, salt and baking soda. In another separate bowl mix sugar, vanilla and eggs. Add all ingredients together and shape into balls and place on baking trays. Cook for 11 minutes at 150C. Once cooked remove from tray and place on cooling rack. Once cooled crush cookies to make crumble.
Orange Gel 400ml orange juice Zest of 1 orange Sugar to taste 2g agar agar
Method: Place all ingredients in saucepan, stirring constantly to come up to boil. Once boiled pass through fi ne sieve then set in fridge. Once set put in a food processor till gel consistency.
‘One of the most- important lessons for me is teaching kids how to respect the ingredients’
Left: Milk chocolate and coffee parfait with orange gel and cookie crumble is a fi rm favourite at Brian Maule @ Le Chardon D’Or.
tWine
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Wine expert David Austin of Reuben’s Wine Store in Dunfermline picks wines to accompany Brian Maule’s three dishes.
CANTO REAL VERDEJO DO RUEDA, SPAIN, £8.49
I would normally choose a Marlborough Sauvignon Blanc to accompany scallops, but this time I’ve chosen an indigenous grape variety from Spain, Verdejo. This particular Verdejo comes from the Rueda wine growing region, which lies high on the plateau between the cities of Segovia and Valladolid, 170km north-west of Madrid. This intense dry white with its fresh tropical fruit fl avours is the perfect match for the fl eshy scallop, and its exquisite acidity will cut through the spicy chorizo.
RAATS DOLOMITE CABERNET FRANC, STELLENBOSCH, SOUTH AFRICA 2012, £9.99
The Cabernet Franc grape variety is, in my opinion, very much under- rated. Often used as part of a blend in Bordeaux, this variety really expresses itself in the warmer climes of South Africa. The vines used in producing this wine are between 18 and 25 years old and are planted only on decomposed dolomite granite, which imparts a richness of fl avour and minerality to the wine. The 14-month oak ageing really comes through
on the palate, which is packed with red fruit fl avours and smoky notes, beautifully bringing out the rich fl avours and complexity of the beef cheeks and the earthiness of the artichokes.
FIELD
FACTS Brian Maule at Le Chardon d’Or is located at 176 West Regent Street in Glasgow’s city centre, just off Blythswood Square. Tel: 0141 248 3801
www.brianmaule.com
MONBAZILLAC DOMAINE LE ANCIENNE 2010, £12.75 Monbazillac is one of France’s most highly-respected sweet white wine appellations, named after the village of Monbazillac, located on the left bank of the Dordogne River, just south of Bergerac. It is a botrytised style of dessert wine, made from 90 per cent Semillon grapes and 10 per cent Muscadelle. The intensity of the orange rind, honey, apricot and sweet fi g fl avours are a match made in heaven for the chocolate and coffee parfait.
Reuben’s Wine Store, 14 New Row, Dunfermline, 01383 731475,
www.reubenswinestore.com
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