Friday, 21 March 2014

The Great Sport Relief Bake Off celebrity recipes

Hands up if you're watching Sport Relief on the telly ! I saw Davina and her amazing endurance trek on last night's documentary and was blown away by how much she put into it. Well, if you fancy a less energetic way of helping raise some cash for them, Emma Bridgewater has created two limited edition aprons for Sport Relief, available from HomeSense and TK Maxx stores, costing £12.99 with at least £6.50 going to Sport Relief.

You may have seen them on the Great Sport Relief Bake Off, which has inspired the nation to join in the Sport Relief fun and games and host their own bake sales to raise money for those living incredibly tough lives in the UK and across the world. If you're a fan of The Great Sport Relief Bake Off, you can bake up your own treats by trying out the recipes from the celebrity bakers at home. Here are a couple for you to try : Alistair McGowan's Pizza and Emma Freud's Traybake.

Alistair McGowan's Prima Pizza

ingredients :

250g strong white bread flour (and a bit more for sprinkling)
5g salt
5g fast acting dried yeast
2 tbsp good olive oil (plus a bit more for drizzling and surface)
180ml water
Argal chorizo Pamplona extra
1 Cox apple
Pesto (preferably organic) – Alistair making his own, but a safety net would be appreciated
Stilton cheese
20ish whole walnuts
Fresh basil
2 tbsp Parmesan, grated
2 tbsp pine nuts (you could toast these if you felt so inclined)
1 clove garlic, crushed
1 bunch basil
6 tbsp extra virgin olive oil
salt and pepper, to taste

Method :

Put flour in the bowl. Add yeast and salt in different parts of the bowl. Add olive oil. Add 150ml water at first. Mix one handed until smooth adding the rest of the water gradually (not necessarily all of it) until the bowl is free of flour.

Rub olive oil on surface. Knead dough (Stretch, fold, flatten, bang bang bang bang, turn etc.) 5-10 mins or more until it feels elastic and smooth. Oil a bowl and put in dough. Cover with tea towel somewhere warm to rise and double its size .1-2 hours approx depending on challenge timing. Leave enough time to cook and present! Preheat oven in this time to as high as it will go (220 deg.C+) Put tray in to heat up before putting base on to cook.

For the toppings:
Cut chorizo into slices. Thinly slice peeled apple. Defrost peas
Dust surface with a little flour and divide into pizza size quantity - probably 2/3 of dough for one large pizza depending on how much it has risen. Make the dough into a ball and dust with the flour. Flatten ball with palm and finger tips and  push out any air

Throw pizza in the air and spin and then roll with rolling pin until a round thin pizza shape is achieved, hopefully with thin middle and slightly thicker edges. Take out the tray from the oven and put the base on it and then the toppings. Put on passata and apples first, spreading to almost the edge with back of spoon and then the pesto in blobs. Add the peas and then the rest of ingredients so that things stay moist. Drizzle on a little good olive oil but not much as there is a lot of fat in the stilton and pesto. Cook immediately for 8 mins. or a little more so that it’s crispy and golden but not burned and the bottom is cooked.

Take out and present with a bit of torn basil on top and a smile!

Whizz the cheese, pine nuts, garlic and basil in a food processor. Add the oil (you may wish to add more depending on desired consistency). Season to taste. Whizz again.

Emma Freud's Bourbon and Bacon Brownies

ingredients :

2 sticks (226g) unsalted butter
16 ounces (450g) green and black’s dark chocolate or any 70% organic dark choc.
1½ cups (300g) white sugar
1 cup light soft brown sugar (210g)
6 large eggs
2 tsp vanilla extract
1½ cups all-purpose flour (187g)
1 teaspoon salt
Dried sour cherries
Jack Daniels Bourbon
CANDIED BACON (my own recipe)
Very thin streaky bacon (must be thin). 2 packs
Maple syrup
Jack Daniels
Light soft brown sugar
120ml double cream
120g white chocolate
1 tbsp butter
2 tbsp Jack Daniels
Icing sugar. Or possibly, dark chocolate

Method :

Preheat oven to 350F. Then candy the bacon : Soak bacon in bath of maple syrup and Jack Daniels. Then roll in mixture of light soft brown sugar and cinnamon. Place on rack over baking tray and bake for 15 minutes at 180°. Cool. Then chop or blend until you have crumbs.

Chop the cherries, having drained them from the Jack Daniels. Spray baking pans with cooking spray and line them.

Melt butter and chocolate in a double boiler. Remove from heat and let cool to room temperature (about 5 minutes). Stir sugar into cooled chocolate/butter mixture until combined. Add in the eggs one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour and salt. Add the chopped soaked cherries and the candied bacon crumbs.. yum.

Pour batter into prepared pan-add cherries and smooth the top with a knife. Bake for approx 35 minutes, or until a toothpick comes out almost clean. Allow brownies to cool in fridge and cut into rectangles.

Dip them in melted dark chocolate –draw bacon strips on with white chocolate? Arrange on lovely rustic board with a cowboy neckerchief stylishly arranged to add some flair and judge-pleasing panache.

Warm 120ml double cream until nearly but not actually boiling. Take off heat. Add 120 g chocolate and 1 tablespoon of butter (for shine). Add 2 tbsp of bourbon.

1 - Bath the bacon, roll and put in oven
5 - simmer the cherries in bourbon
6 – make brownie mixture
20 – put bacon in freezer
21 – drain cherries and chop
24 – spray/line tins
26 – blitz bacon and add to mix
28 – pour in tins and add chopped cherries
30 – in oven
31 – make white choc ganache
35 – put into piping bag and practice
40 – dress board
50 – melt dark chocolate
60 – brownies out of oven and in freezer
80 – brownies out of fridge/freezer and cut
84 – dip
85 – pipe ganache

Don’t miss out on your very own limited edition Emma Bridgewater apron and help raise money for Sport Relief 2014, from HomeSense and !

Other blogposts you may be interested in :

Our Red Nose Day Biscuits

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