Wednesday, 12 April 2017

3..2..1..Cook!



Last week I was set a challenge during an end-of-term awards celebration.  I was given 10 minutes, and two student volunteers (out of the three hundred who stuck their hand up when asked) to make something out of a random bag of ingredients the boss had brought in.

So I had three Conference pears, a tin of coconut milk, 2 chocolate and caramel eggs and a tube of chilli paste to make something from.

At the bottom of the tin of coconut milk is the thin coconut liquor with the thick solid cream floating on the top.  So, I peeled and cored the pears and poached them in this liquor for 5 minutes until soft (they were very ripe Conference pears after all).

Meanwhile I put 50g of butter and 50g of sugar into a pan with 125ml of the coconut cream and brought it to the boil, simmering for 5 minutes to make a coconut butterscotch sauce.  I grated the chocolate from the eggs, and melted half of it together with the rest of the coconut cream and the caramel from the middle of the eggs, and added about 1/4 tsp of the chilli paste to make a spicy sweet chocolate sauce, and served the pears with the two sauces and the rest of the grated chocolate.



image copyright BBC Food