/ \ I CLnHEROEADVEKnSER&TIMES g h i u s t m a s a ^ c l I J U S T M A s \ | J \ v R .V | 1 „ | : | ) . | :l .• v .• • V > - t ' . . . . .; E K 7 I > . ■ * ;... Sweet as you like CHRISTMAS RECIPES Celebrity chef James Martin shares his festive recipes for something sweet.


Glace Fruit And NutCake


I love this classic firuit and nut cake, • t which is an adaptation of a family


' recipe. I’ve always liked glace fruit, but you do need to buy the good-


quality sort. My favourite way to eat a slice of this is spread with just a little bit of unsalted butter. SERVES 8-10 For the cake:


■ _______ ,


© » 225g butter, plus extra for greasing________ » 225g caster sugar _________ « 1 vanilla pod, split and seeds scraped . « 4 large eggs •


> 100g ground almonds


i t B


I • " < . » ; I ) .


■ 2/5g self-raising flour 125g sultanas


»125g glace cherries • 125g raisins


For the decoration: ■


>150mlstock syrup glaze' > 50g whole, peeled almonds


» 5g red glace cherries, halved __________


Preheat the oven to 150°C/ gas mark 2 and grease and line the base and . sides of a 20cm round, deep-sided cake tin. Cover the outside of the tin with a layer of silicone paper and secure in place with kitchen string. Beat the butter, sugar and vanilla seeds in a kitchen mixer or


-large bowl with an electric whisk,. until really light and fluffy. Beat the eggs in, one at a time, then fold in the ground almonds and 200g of the flour. Place all the dried fruit in a bowl


and toss with the rest of the flour so that they are all coated, then stir into the cake mixture until well combined. Spoon into the lined cake tin, smooth the top over then bake for ij/4 hours until golden brown


th em a ll.c o .u k


Join us for Christmas fun ! in Victoria Court


• *


Write your, letter to Santa from. 19th' N o v emb e r . ;,v •The Clangers visit on 19th November . - ■


<?'>rOur Ice Palace featuring Santa plus Elsa, Anna and Olaf • * "is open daily from 19th November to 24th December • CHckets available online from 1st November at mwJ.grot'tohireiik.cor7i)•' ^ ' K. ’ '. - • '■


• Late night shopping begins on 19th November • Free gift wrapping service with donations going to charity


''-.Visit themali-M.uk or the Ask Me Point for further ■details1 -' : ;V;-V.'vV SATURDAY 12 DECEMBER


fo 10am-3prrv Princess-Way- Campus ■ j ( Glffi/kceme


“


Visit our Winter Wonderland, the biggest and best Family Event yet There's a whole host of wonderful activities throughout the day for you to share with your family and friends.


©


4> Santa’s Grotto I ) Ice Skating \ I * Children's Rides,: Bouncy Castles .


4> Crafty Creations Christmas Food and Gift Stalls


Bririging families together Shopping as it should be blackburn


. Call in Today ^Mondo 5. ip Castlegate Clitheroe BB7 lAZi Tel 01200 428614 STAR TURN: Top, chef James Martin; aabove, candied fruit Christmas garland and glace fruit and nut cake. > ’ C ■.*',£ 4> Pantomime Performances •


-,4> Mad Hatter's Tea Party 4> Interactive Storytelling 4> Live Music


;


4> Mulled Wine and Hog Roast ' I ? Buy your ChristmasTree.'


vyggffiry ; y v v y . • ■ » -v


1 Visit us for a wonderful winter, wonderland’experience! note.there may be a small charge for some activitiei^r^^'!::


www.bumley.ac.uk Passionate aboutyour. success ■ ^ '>•.) TRENDS 6, TREASURES MONDQ NOW OPEN Frorngiftsto


Great ideas for Everyone


stocking Fillers


and risen - cover the top with baking parchment or foil half-way through i f the top is colouring too much. A skewer inserted into the centre of the cake should come out clean - if it doesn’t, return the cake to the oven for a furthers minutes and repeat. • While the cake cooks, place the .


stock syrup in a small saucepan and heat until just simmering. Add the almonds and simmer for 3 minutes then lift out onto silicone paper. Drop the cherries into the syrup just to warm through then lift out and place them alongside the almonds. When the cake is ready, remove and cool in the tin for 5 minutes then


arrange the almonds and cherries in rings onto the top of the cake - they will stick to the surface. Leave to cool completely


before removing from the tin and discarding the paper. Serve in wedges.


Candied Fruit Christmas Garland


This looks elaborate, but in actual fact it is surprisingly sjmple to make, as long as you have die right mould for baking the brioche. In keeping


. with the Christmas theme, I’ve decorated the garland with a layer of royal icing ‘snow1 and some really beautiful glace fruit. (If you want to have a go at making your own, there’s a recipe in my previous desserts book.) . . . SERVES 8-10


_________________


• zest of 1 orange • zest of 1 lemon


■ 300g candied fruit, such as pears, tangerines, cherries and angelica, roughly chopped


■ 50g sultanas »flour, for dusting


> 100ml stock syrup glaze ■ 200g royal icing


it for liA hours (instead of the 2 hours in step 4 of the brioche dough


» 150g whole glace fru it halved o r sliced Make the brioche dough and prove


recipe). Generously butter a 24cm bundt tin or savarin mould. Place the rum, orange and lemon zest, candied fruit and sultanas in a bowl and leave to soak for 20 minutes. . Take about 6og of the fruit and


____________


» 1 quantity brioche dough butter, for greasing » 50ml spiced rum


scatter into the buttered tin. Lightly flour a work surface then tip the dough out onto it and gently knock the air out of the dough. Spread it , out to a large rectangle about socm x 30cm and scatter the remaining soaked fruit over the dough. Roll into a large sausage shape


about 50cm long, then twist round into a circle, joining the ends together. Transfer to the prepared


It j %-i,


tin, cover and leave to rise for iiA hours in a warm place. Preheat oven


to igo°C/Gas mark 5. Bake 30 minutes until golden brown and hollow when tapped on the base of the ring. Remove, turn out upside down and brush with stock syrup glaze, leave to cool. When cold, spread royal icing on top and decorate with the glace fruit.


Tock Syrup Glaze • Makes 300ml > 200g caster sugar • 100ml water


Heat the sugar and water in a saucepan until the sugar has dissolved. Stir well, then bring to the boil. Remove from the heat and decant into a sealable container. Leave to cool, then cover and store in the fridge until needed. To use, brush over the baked cake or tart with a pastry brush and then leave to dry.


Brioche Dough » Makes 800g


■ 50ml room-temperature milk ■ lOgfresh yeast > 300g strong flour, ■ IQg fine sea salt, plus extra ■ 20g caster sugar > 4 eggs, plus 2 egg yolks, for glazing ■ 125g softened butter ■ 2 white sugar cubes


Whisk the milk and yeast together in a bowl, then set aside for 5 minutes. Put the flour, salt and sugar into a food mixer fitted with a dough hook and mix to combine. Add the yeast mixture and eggs and mix well, until you have a soft, smooth dough. Add the softened butter and beat


for another 4-5 minutes until it is all incorporated and the dough is soft and shiny. Tip out onto a lightly floured work surface and knead until smooth. Transfer the dough to a clean bowl, cover with clingfilm, leave in a warm place to rise for about 2 hours. Use the dough


for a plaited loaf or brioche buns. To make brioche buns or a brioche loaf, flour a work surface then tip the dough out onto it and gently knock the air out. Divide the dough between buttered brioche moulds or place in a buttered 23cm x 7cm, lkg loaf tin. Cover and leave somewhere warm to double in size. Preheat oven to i8o°C/35o°F/Gas


mark 4. Beat egg yolks with a pinch of salt and brush over the top of the loaf or buns. Crush the sugar cubes over the top. Bake 25-30 minutes. ■ Recipes from Sweet by James Martin (Quadrille £20) Photography: Peter Cassidy.


www.clithoroeadvortisen.co.uk Thursday,Novemberl9,2015 Thursday,Novembers,2015 www.clitheroeadvertiser.co.uk CUTHEROEADVERTISERSTIMES I 63


JAMES,MARTIN sweet


Burnley College


I •


• .


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45