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

January 2011

TREACLE TART:

For the treacle tart pastry

520g/1lb 2oz plain flour, plus extra for dusting

70g/2½oz icing sugar

250g/9oz chilled butter, cut into cubes

2 free-range eggs, lightly beaten

For the treacle tart filling

170g/6oz brown bread, crusts removed, roughly torn

90g/3oz unsalted Jersey butter

2 large free-range eggs

70ml/2½fl oz double cream

9.5g/½ oz salt

720g/1lb 10oz golden syrup

3. For the treacle tart pastry, sift the flour and icing sugar into a bowl and rub in the butter with your fingertips, until the mixture resembles fine breadcrumbs. Add the eggs and mix well to form a dough, then roll into a ball and wrap in cling film. Chill in the fridge for 30 minutes.

4. Preheat the oven to 180C/350F/Gas 4.

5. Roll the pastry dough out to 2mm thick and use to line a 30cm/12in tart ring. Fill with baking beans and blind bake in the oven for 15 minutes, or until the pastry is golden-brown, removing the beans during the last five minutes of baking.

6. Turn the oven temperature down to 160C/320F/Gas 2.

7. For the treacle tart filling, place the bread into a food processor and pulse to fine breadcrumbs.

8. Heat the butter in a pan until browned, then strain through a fine sieve into a bowl, leaving the sediment behind.

9. Mix the eggs, cream, and salt in a bowl until well combined. Gently heat the golden syrup in a pan, then stir in the strained butter. Pour the golden syrup mixture into the egg and cream mixture, then stir in the breadcrumbs.

10. Pour the mixture into the cooked tart case, then bake in the oven for 25 minutes. Turn the oven temperature down to 140C/280F/Gas 1 and bake for a further 20 minutes, or until the tart is golden-brown and bubbling, then remove from the oven and allow to cool before turning out.