Recipes from Chalet Anchorage

Due to popular demand, and many requests, we have published some of our recipes from our guests favourite dishes, and cakes.

This will be updated on a monthly basis according to the food that is currently in season.

So enjoy!  & dont forget if you would like any further assistance or advice with the recipes, please dont hesitate to contact Neil........

For further information regarding our Cookery School, and gastrononmic trips and experience, please see the webpage Cookery School

April 2010

Butternut Squash Ravioli

Filling:

1 Butternut squash, peeled and cubed

1 thumb sized peice of ginger, finely chopped

4 cloves of garlic

1/2 bunch of fresh thyme

1 tbspn Honey

Olive oil

Salt & Pepper

100g of Ricotta cheese

100g of Parmesan cheese

Method:Put the cubed squash in a roasting tray with all the ingredients, except the Ricotta & Parmesan cheese. Roast for 45 mins at 180 oc, till golden brown.  Allow to cool for 10 mins.  Then puree, & add grated parmesan & ricotta cheese.

Allow to chill for 2 hours before filling the ravioli pasta.

Freshhomemade pasta:           
                                                                                 

500g ‘00'plain white flour                                   

8 good qualitymedium egg yolks                               

2 Egg whites                                                                       

Splash ofolive oil

Pinch of salt

Method:

Blend in a processor until all the ingredients form a ball shape, then need for a minute.Then refrigerate for an hour.  Then put through a pasta machine from highest, working down to the lowest setting.

Then cut out the rolled pasta into discs, place the butternut squash filling into the disc, seal the pasta with water around the edge of the disc, and crimp with a small pastry cutter. Whilst making each ravioli disc, place the pre-made ravioli in a flat tray with polenta to prevent from sticking.

Plunge the ravioli into boiling water, and remove when they float to the surface.

Drizzle a little buerre noisette over the ravioli, with fresh sage, and serve immediately.

Tip: Keep the leftover egg whites for meringues, or souffle dishes.  Egg whites keep well up to 2 weeks, and are best used for meringues after 7 - 10 days refridgerated.

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St Clements Drizzle Cake

175g Caster Sugar

175g Butter

Grated Zest and juice of 1 large lemon

Grated Zest and juice of 1 largeorange

4 tbsp milk

2 eggs

175g Self raising flour

3 tbsp granulated sugar

 
Pre heat oven to 180 oc.  Grease and line the base of 1 loaf tins.

Place the caster sugar, butter, andlemon/orange zest in a bowl and beat together until pale and creamy.  Add the milk, and then beat the eggsinto the mixture one at time, with a spoonful of seived flour. Mix in the remainingflour and spoon into the prepared tin.

Bake in the oven for about 30 - 45 mins.

Place the lemon and orange juice in asaucepan, bring to boil, and reduce to about 3 tbspn leave to cool and thenstir in the granulated sugar until it dissolves.

When the cake comes out of theoven prick the cake with a skewer several times, then allow to cool, then slowly pour the juiceover the cake, letting it all soak in. Dust with icing sugar.

The Cake will stay freshfor 3-4 days and will freeze well too.