Saturday, 16 September 2017

Peaches and Cream

This is my take on the timeless peaches and cream pairing. Sweet juicy peach matched with silky smooth and unctuous cream is heavenly. This a version that I will be making at my forthcoming supper clubs. I hint at version as this is the stripped down, acoustic set if you like. It still delivers on flavour but I've just removed some steps and tricks that if you want to try you'll have to come to the supper club! Enjoy!

Ingredients (enough for 4 portions):

For the Peach-
·         2 Ripe Peaches
·         1 large pinch of Saffron strands
·         4 green Cardamom pods
·         2 tbsp Caster Sugar

For the Pistachios-
·         110g Pre-shelled Pistachios (no shell)

For the Rose-
·         2 tbsp dried rose petals

For the Cream-
·         150ml Double cream
·         1 heaped tsp of Caster Sugar
·         1 tsp of vanilla extract


For the Peaches:
Pre-heat oven to 220 degrees, no fan. Cut peaches in half and remove stone using a melon baller then place in a baking tray flesh side up.
Lightly dry roast the cardamom pods in a pan and then bash in a pestle and mortar, remove husks and grind seeds to a powder. Dry roast the saffron strands in a similar way then grind with the cardamon. Add the sugar to the spices and mix to combine.
     Liberally coat the peaches just on the flesh side with the spiced sugar mix. Then roast for 20 minutes or until cooked though and soft.
      Remove from oven and allow to cool slightly.

For the Pistachios:
 Place the shelled pistachios into the blender chamber and blitz to form a coarse crumb.

For the Rose:
Crush the rose petals to a powder in the pestle and mortar.

For the Cream:
Measure out the cream and place into large glass bowl and add the sugar and vanilla extract Whisk to a soft peak

To serve:
Mound of pistachio crumb on each plate
Place half a peach in each pistachio mound
Spoon on cream 
Using a fine sieve dust peaches with rose powder

Monday, 11 September 2017

Abergavenny Food Festival 2017

I first fell in love with this festival a couple of years ago when I had the great pleasure of attending in my previous food blogger guise. I had a blast, the people, the place and of course the food! I wrote about my first visit in a previous blog post which you can read by clicking here! I went back last year and this just confirmed what I know to be true which is this festival is brilliant. 

Me interviewing Cyrus Todiwala Credit: Huw John - @huwjohnpics

Little did I ever think that I would return as a speaker! I feel truly honoured to take part in one of the most well respected and popular food festivals in the UK! It's a bit of a dream come true and I can't wait!

At 12.30pm on the 16th of September in the Lower Brewery Yard Tent I'll be bringing my Indian Summer vibes to the good festival folk. I'll be talking about life after MasterChef and Supper Clubs then preparing a dessert that I will be serving at my Indian Summer Supper Clubs. Roasted spiced peach, pistachio crumb, Chantilly cream and rose dust. 

And while you watch I'll have some boozy mango lassi on hand to keep those of you coming well hydrated!

In short I'd love to see you there!

For more info about the festival check out: