The chef-patron of our Restaurant of the Year 2015, Chapter One, is celebrating Thanksgiving. Words by: Andy McLeish. Picture by: Bread and Butter Pictures
We only have one month to go before the crazy build-up to Christmas. I’m sure the dedicated readers of my column know I’m a huge advocate of preparing food for the big day in advance to reduce the amount of stress feeding your unnaturally hungry family can cause.
I’ve always wondered why we consume 10 times more food than we’d normally eat around Christmas.
For those of you who are in need of some prepping tips, I’d recommended making your Christmas pudding now if you haven’t done so already. It can be stored months in advance, plus it will give your pudding time to mature.
You can also start making your sloe gin now, as well as your conserves such as piccalilli, chutneys and cranberry sauce. This way, it means on the actual day you will spend less time in the kitchen and more time with your family.
On Christmas Eve, I prep all my vegetables (peel, slice, chop) and in the morning my only major concern is cooking the turkey.
No need to panic just now, we still have some time before 25 December comes (and goes) and I’d also like to remember our American readers – this month of course is Thanksgiving.
I’ve definitely noticed more and more Brits join in the celebrations to cook an American dish for the day. Also, there are plenty of restaurants up and down the country getting in on the action with a dedicated US menu.
So this month I thought I’d share a fantastic recipe that’s perfect for this occasion – Pecan Pie. For those of you who have not tried a Pecan Pie before, it’s a nutty, sweet caramel filled goodness with a buttery pastry. An absolutely joy to eat. Enjoy!
Pecan pie recipe
For the pecan mix
300g whole eggs
90g sugar
287g maple syrup
287g golden syrup
15g cornflour
112g melted butter
In a large bowl mix together eggs, sugar and golden and maple syrup until it is well combined. Add the cornflour and mix well. Once the cornflour is incorporated and there are no lumps, add the melted butter and mix again.
For the sweet pastry
225g plain flour
110g butter
80g sugar
1 egg
Drop of milk
Crumb together the flour and butter until a breadcrumb consistency is achieved. Add the sugar and the egg and a drop of milk and mix until a dough is formed. Roll into a ball and wrap in clingfilm and refrigerate overnight.
Roll out the sweet pastry to a thickness of 2-3mm. Line the tart ring with the pastry, letting the excess hang over the edge. Make sure the pastry is pushed into the edges. Put a piece of clingfilm over the tart and pour some baking beans into the case filling to the top. Fold the excess cling film over the beans to encase them. Place in a pre-heated oven at 180ºC for 30 mins until golden brown all over. Remove from the oven and remove the cling filmed beans from the tart case.
Assembly and cooking
100g pecan halves
100g chopped pecans
Once the tart case is fully cooked sprinkle the chopped pecans in the bottom of the tart. Pour the syrup mixture over the top until the mix is level with the top of the pastry. Arrange the pecan halves on top. Place the tart in a pre-heated oven at 150 ºC. Cook for about 20-30 until the tart is set. Remove from the oven and leave to cool. Once cooled remove the tart from the ring and serve with a generous dollop of either Chantilly cream or full clotted cream for some extra indulgence.
Find out more
Chapter One, Farnborough Common, Locksbottom BR6 8NF. 01689 854848. www.chapteronerestaurant.co.uk
Follow Andy on Twitter @andy23471
