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- Peel your parsnips and carrots
- Chop onion and celery
- Put a large pan on the stove and heat a little oil. Add the onion, celery, carrot, garlic and parsnips
- Sweat off the vegetables, then add the dash of white wine
- Add 2 pints of water
- Bring to the boil
- Add star anise, cumin and curry powder,vegetable stock and the grated apple
- Simmer for about half hour
- Blitz
- Season to taste. Be extra generous on the salt as it will extract the extra flavour from the soup
250 ml Coconut milk2 Lemon Grass
- Firstly to make the paste
- Put the Coriander, Ginger, Chillis, Garlic, Cumin, Ground Coriander, Shallots and Lime juice and Zest in a processer and blitz
- Now for the curry, Pan fry the chicken, Add the curry paste and spring onion
- Then add the Vegetable stock, coconut and the lemon grass
- Boil some salted water and once boiling add the rice
- Serve with mango chutney
- Normally in a tart you would have pastry but for this we are going to make a biscuit base (a la cheesecake) Get your digestive biscuit and wrap in cling film
- Get a rolling pin and gently bash the biscuit to breadcrumb state, alternatively you can fur in a processor and blend down and put in a mixing bowl
- Melt some butter and add to the biscuit mix along with the sugar
- Gently press down into the bottom of a cake tin with removable side
- Make sure the mix is firm and compact
- Now for the ganache
- Heat the milk and half the cream on the stove bringing to the boil
- Whilst waiting for it to come to the boil break up the chocolate and put in a mixing bowl
- Once milk and cream mix boils take off the heat and pour over the chocolate gently stirring in the same direction as to not affect the air flow in the mix to help it set.
- With the remaining cream, whip to soft peaks (Best way to tell when its ready is being able to put bowl upside down over your own head) Do not over whip though as you will lose valuable air from within
- Once the chocolate cream has cooled down to tepid temperature very gently fold in the whipped cream as to not lose the whipped state, This will help volume and airiness to the gateau
- Pour the mix over the biscuit base and leave to set in the fridge
- After a couple of hours sprinkle cocoa powder over the top
- Serve once firm