HOW TO MAKE AU JUICE RECIPES

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MUSHROOM VOL AU VENT |JAMIE OLIVER MUSHROOM RECIPES



Mushroom vol au vent |Jamie Oliver mushroom recipes image

These are freestyle vol-au-vents, so don’t worry about scoring the edges first. Keep leftover pastry from the packet to use another time.

Total Time 40 minutes

Yield 12

Number Of Ingredients 10

350 g all butter puff pastry
plain flour for dusting
1 free-range egg
250 g mixed mushrooms
2 cloves of garlic
1 dried red chilli optional
a few sprigs of fresh flat-leaf parsley
olive oil
1/2 lemon
2 tablespoons crème fraîche

Steps:

    1. Preheat the oven to 190ºC/gas 5 and line a baking tray with greaseproof paper.
    2. Roll out the pastry on a lightly floured surface to about 5mm thick. Using a small cutter or wine glass, about 6cm across, cut out 12 rounds (you may need to re-roll the pastry).
    3. Place the circles on the baking tray and prick their centres several times with a fork. Beat the egg, then eggwash the circles. Bake on the top shelf of the oven for about 12 minutes until puffed up, crisp and golden. Roughly chop or tear the mushrooms, peel and finely slice the garlic, and crumble the chilli (if using). Pick and roughly chop the parsley.
    4. Heat a lug of oil in a large pan and cook the mushrooms, garlic and chilli (if using), until golden.
    5. Off the heat, squeeze in the lemon juice, then add the crème fraîche. Season well and fold through the parsley. If the mushrooms are too dry, add a splash of water to loosen the sauce.
    6. For the vol-au-vents, cut a very thin layer off the top of each circle and use your knife to carefully hollow out a hole in each one.
    7. Fill with the creamy mushrooms and serve – you can pop the pastry lids back on, if you wish.

Nutrition Facts : Calories 173 calories, FatContent 12.7 g fat, SaturatedFatContent 4.6 g saturated fat, ProteinContent 3.3 g protein, CarbohydrateContent 10.8 g carbohydrate, SugarContent 0.5 g sugar, SodiumContent - g salt, FiberContent 0 g fibre

MAKE & MATURE CHRISTMAS CAKE RECIPE | BBC GOOD FOOD



Make & mature Christmas cake recipe | BBC Good Food image

Bake this festive fruit cake in advance of Christmas and feed it regularly with rum, brandy or whisky to build the flavour and keep it moist

Provided by James Martin

Categories     Dessert

Total Time 2 hours 35 minutes

Prep Time 25 minutes

Cook Time 2 hours 10 minutes

Yield Cuts into 12-15 slices

Number Of Ingredients 15

1kg mixed dried fruit (use a mix of raisins, sultanas, currants, cherries, cranberries, prunes or figs)
zest and juice 1 orange
zest and juice 1 lemon
150ml brandy, Sherry, whisky or rum, plus extra for feeding
250g pack butter, softened
200g light soft brown sugar
175g plain flour
100g ground almond
½ tsp baking powder
2 tsp mixed spice
1 tsp ground cinnamon
¼ tsp ground cloves
100g flaked almonds
4 large eggs
1 tsp vanilla extract

Steps:

  • Put 1kg mixed dried fruit, the zest and juice of 1 orange and 1 lemon, 150ml brandy or other alcohol, 250g softened butter and 200g light, soft brown sugar in a large pan set over a medium heat.
  • Bring to the boil, then lower the heat and simmer for 5 mins. Tip the fruit mixture into a large bowl and leave to cool for 30 mins.
  • Heat oven to 150C/130C fan/gas 2. Line a deep 20cm cake tin with a double layer of baking parchment, then wrap a double layer of newspaper around the outside – tie with string to secure.
  • Add 175g plain flour, 100g ground almonds, ½ tsp baking powder, 2 tsp mixed spice, 1 tsp ground cinnamon, ¼ tsp ground cloves, 100g flaked almonds, 4 large eggs and 1 tsp vanilla extract to the fruit mixture and stir well, making sure there are no pockets of flour.
  • Tip into your prepared tin, level the top with a spatula and bake in the centre of the oven for 2 hrs.
  • Remove the cake from the oven, poke holes in it with a skewer and spoon over 2 tbsp of your chosen alcohol. Leave the cake to cool completely in the tin.
  • To store, peel off the baking parchment, then wrap well in cling film. Feed the cake with 1-2 tbsp alcohol every fortnight, until you ice it.
  • Don’t feed the cake for the final week to give the surface a chance to dry before icing.

Nutrition Facts : Calories 678 calories, FatContent 29 grams fat, SaturatedFatContent 12 grams saturated fat, CarbohydrateContent 88 grams carbohydrates, SugarContent 79 grams sugar, FiberContent 3 grams fiber, ProteinContent 9 grams protein, SodiumContent 0.6 milligram of sodium

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