STUART'S MENU
Stuart Moss' menu included the following dishes:
SAVOURY PINWHEELS
Ingredients:
2 eggs, beaten
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons sugar
3 teaspoons dried yeast
120 ml natural yoghurt
100g butter, melted
450g strong, plain, gluten-free flour
400 ml milk
175g full fat soft cheese
6 spring onions, chopped
6 bacon rashers
Method
Beat the eggs with the salt, baking powder, sugar, yeast, yoghurt and half of the butter. Stir in the flour and add milk gradually. Knead until smooth, cover and leave in a warm place until doubled in size.
Grill bacon under a medium heat for five minutes to partially cook, when done, chop into small pieces. Chop the spring onions and mix with the bacon.
Once the bread mixture has risen, roll flat ensuring there is plenty of flour on the work surface. Gently cover the exposed flat surface of bread with soft cheese, then sprinkle on the bacon and spring onion mixture. Roll the bread to create a pinwheel effect, with the mixture in the middle.
Place on a non-stick baking tray and brush with the remaining butter and leave for ten minute. Bake at 180 C for 25 minutes until the surface is a golden brown, remove from the oven and allow to stand for five minutes before cutting into generous slices and serving with a salad garnish.
TOMATO AND KIDNEY VINDALOO
Serves 4
Ingredients:
10 tomatoes, quartered
1 large or 2 medium sized kidneys (pig or lamb, but lamb is best)
2 white onions
2 garlic cloves, chopped
2 inches root ginger
4 red chillies, chopped
I tablespoon black peppercorns
1 teaspoon fennel seeds
200 ml tomato juice
2 tablespoons vinegar
2 tablespoons sugar
Method
Lightly grease a pan with oil and fry the chilli, peppercorns and fennel seed. Finely chop the onion, garlic and ginger together, then add to the pan and cook on a low heat for five minutes.
Chop the kidney into small thin slivers, removing any stringy bits and the core. When you get an aromatic smell from the frying pan, add the kidney pieces and tomato pieces. Add the remaining spices, and cook for 30 minutes on a low heat.
Add the vinegar, sugar, tomato juice and salt according to taste and consistency (it should not be too runny).
Serves 4
Ingredients:
10 tomatoes, quartered
1 large or 2 medium sized kidneys (pig or lamb, but lamb is best)
2 white onions
2 garlic cloves, chopped
2 inches root ginger
4 red chillies, chopped
I tablespoon black peppercorns
1 teaspoon fennel seeds
200 ml tomato juice
2 tablespoons vinegar
2 tablespoons sugar
Method
Lightly grease a pan with oil and fry the chilli, peppercorns and fennel seed. Finely chop the onion, garlic and ginger together, then add to the pan and cook on a low heat for five minutes.
Chop the kidney into small thin slivers, removing any stringy bits and the core. When you get an aromatic smell from the frying pan, add the kidney pieces and tomato pieces. Add the remaining spices, and cook for 30 minutes on a low heat.
Add the vinegar, sugar, tomato juice and salt according to taste and consistency (it should not be too runny).
CHOCOLATE CHIP AND GUINNESS ™ CAKE
Ingredients (for cake):
200ml Guinness beer
170g plain flour
2 medium eggs, beaten
290g dark soft brown sugar
60g cocoa powder
80g dark cooking chocolate
115g margarine
One quarter teaspoon bicarbonate of soda
Method
Preheat the oven to 180 C. Grease two non-stick 8-inch baking tins. Mix butter and sugar together in bowl, then gradually beat in the eggs. Sift the flour, baking powder and bicarbonate of soda into a second bowl.
Put the cocoa into a third bowl and stir in the Guinness. Fold a dollop of the cocoa mixture into the butter and sugar, followed by an equal measure of the flour mixture. Repeat until completely mixed. Cut the chocolate into decent sized chips and then stir into the mixture. Spread mixture into two tins and bake for 30-35 minutes.
Ingredients (for cake):
200ml Guinness beer
170g plain flour
2 medium eggs, beaten
290g dark soft brown sugar
60g cocoa powder
80g dark cooking chocolate
115g margarine
One quarter teaspoon bicarbonate of soda
Method
Preheat the oven to 180 C. Grease two non-stick 8-inch baking tins. Mix butter and sugar together in bowl, then gradually beat in the eggs. Sift the flour, baking powder and bicarbonate of soda into a second bowl.
Put the cocoa into a third bowl and stir in the Guinness. Fold a dollop of the cocoa mixture into the butter and sugar, followed by an equal measure of the flour mixture. Repeat until completely mixed. Cut the chocolate into decent sized chips and then stir into the mixture. Spread mixture into two tins and bake for 30-35 minutes.
Ingredients (for icing):
2 tablespoons Guinness beer
115g icing sugar, sifted
120g dark cooking chocolate
60g butter
1 pack of ready made white icing
Method
Melt the chocolate and mix in the Guinness. Melt the butter and mix in and leave to cool for 10 minutes before beating in the icing sugar.
Sandwich the two cake pieces together with the icing. Cover the top and sides with the dark icing. Finally take the pack of ready-made white icing and roll into a large circle before adding it to the top to create an authentic Guinness look.
Serve decent sized slices with single cream - and a glass of the dark stuff. Cheers!
Reproduced with kind permission of Diageo Great Britain.
2 tablespoons Guinness beer
115g icing sugar, sifted
120g dark cooking chocolate
60g butter
1 pack of ready made white icing
Method
Melt the chocolate and mix in the Guinness. Melt the butter and mix in and leave to cool for 10 minutes before beating in the icing sugar.
Sandwich the two cake pieces together with the icing. Cover the top and sides with the dark icing. Finally take the pack of ready-made white icing and roll into a large circle before adding it to the top to create an authentic Guinness look.
Serve decent sized slices with single cream - and a glass of the dark stuff. Cheers!
Reproduced with kind permission of Diageo Great Britain.