Resources: Chef's secrets
Sarum College has a well-deserved reputation for gastronomic excellence. These are recipes for some of our favourite dishes...
Greek Yoghurt Pudding (8 people)
Ingredients:
500 g Strained Greek Yoghurt
500 ml Double Cream
2 teaspoons vanilla essence
200 g Castor Sugar
500 g Frozen bag of Fruits of the Forest
500 g Demerara Sugar
Method:
Defrost and drain fruit, whip cream with the castor sugar and vanilla essence. Fold in the Greek yoghurt. Lay the fruit in a gratin dish approximately 30 cm x 20 cm. Spoon the cream and yoghurt mix onto the fruit. Smooth the top with a palette knife. Sprinkle the Demerara sugar on top of the mix, approximately 4 mm thick.
To caramelise either use a Catering type burner or place under a very hot grill.
Chill for at least 40 minutes and then serve.
Chocolate Marquise (30 people)
| 20 egg yolks 15 oz sugar |
} | Whip | ||||
| } | Fold together, and add cream. | |||||
| 15 oz high quality choc 15 oz cocoa 24 oz butter |
} | Melt | ||||
| 50 fl oz whipped cream | ||||||
Honeycomb
| 1 lb sugar 1 spoon glucose 1 tsp bicarb |
} | Lightly caramelise |
Turn out onto bakewell sheet and cool. |
||
Chocolate Brownies (30 people)
- Melt 16 oz dark chocolate.
- Cream 20 oz butter with 2 lb 12 oz sugar.
- Slowly add 16 eggs, beating well after each one.
- Stir in melted chocolate.
- Stir in cup of strong coffee and a splash of brandy.
- Sift 20 oz of SR flour and 1 tsp salt.
- Fold into chocolate mix.
- Cook for 30-35 min, gas mark 5.
Brownie should come out slightly sticky, and cracked on top.
Topping: 2 handfuls of dark chocolate, melted, good splash of cream and icing sugar.
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The Southern Theological Education and Training Scheme - www.stets.ac.uk