Thursday, 30 June 2011

Bonjour...


We're on assignment in Corsica! Check out a few quick pics of the stunning beachside location, markets and beautfiul surroundings via my iphone over at our facebook page...oh...and don't forget to 'like' us if you please! Merci Beaucoup!

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Find out more about us at our main website - www.elementalkitchen.co.uk

Recipe - Cool twist on a Scottish classic...

Iced heather honey parfait with toasted oats, whisky syrup and raspberries

We eagerly await the first raspberries of the season, and this month we are showcasing them with our summery, frozen take on cranachan, pairing this amazing fruit with an iced heather honey parfait, crispy oat crumble and a decadent whisky syrup. This is a great way of getting your ice cream fix if you don't have an ice cream machine, too.

Makes 4

For the parfait:

50g honey, heather if possible
3 egg yolks, preferably free range
175 ml double cream
Whisky, to taste
For the toasted oats:

30g Pinhead oats
30g Rolled porridge oats
2 tbsp caster sugar
Whisky syrup:

50 ml runny honey
20 ml whisky
1 large punnet of raspberries, to finish

To make the frozen parfait, combine the egg yolks and the honey in a heatproof bowl, and set it over a pan of simmering water, making sure that the bowl is sitting clear of the water. Whisk over this gentle heat until the mix has doubled in volume, is pale, thick, and the whisk leaves ribbon-like trails. Remove from the heat and whisk for a minute while it cools.

In a separate bowl, whisk the double cream to soft peaks.
Add the egg mix to the cream and gently fold it in.
Add the whisky to taste, then pour into 4 dariole moulds (or ramekins, if you don't have dariole moulds; silicon muffin trays also work well)
Cover and freeze until set

For the toasted oats, combine the rolled and pinhead oats in a frying pan and place over a high heat. Turn the oats over every ten seconds or so, and continue until they smell toasted and are beginning to brown. At this stage, evenly sprinkle the sugar over the oats. As the sugar melts, scrape it off the base of the pan, turning the oats in the melting sugar. Keep stirring until the oats clump together and begin to caramelise, then remove from the heat and tip onto a cold baking tray. As the oats cool they will crisp up.

For the syrup, simply stir the honey and whisky together until combined.

To assemble the dish, take the parfait out of the freezer, run round the mould with a sharp knife to release, then tip onto a serving plate. Scatter a generous portion of raspberries around it, add some of the oat mix, and drizzle over the whisky syrup to finish.


Recipe created by James, head chef @ The Elemental Kitchen for the award-winning
Ardross Farm Shop, East Neuk of Fife.

Like?

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Wednesday, 15 June 2011

Bespoke Vacations...

Our friends over at Loyd Townsend Rose have launched a blog, celebrating their portfolio of luxurious private houses and castles. Have a peek inside some of their beautiful properties and be inspired to create your next unique holiday!

Wednesday, 8 June 2011

Summer in a Sweet - Strawberry Pavlova

Strawberries really do capture the spirit of summer and it is a real treat to see local strawberries on the shelves at this time of year. The flavour is incredible when they are in season, and it is best to treat them simply so that they really shine. Strawberries, whipped cream and crisp-on-the-outside, chewy-centred meringues...what could be better for a summery treat?

Makes 8 individual pavlovas

Strawberry topping

300-400g strawberries
1 tablespoon icing sugar
1 teaspoon good quality balsamic vinegar

Meringues

4 egg whites at room temperature
1/2 teaspoon white wine vinegar or fresh lemon juice
250g caster sugar
Seeds scraped from 1 vanilla pod or 1 tsp vanilla bean paste

Chantilly Cream

300ml double cream
3 tablespoons icing sugar
1 tsp vanilla extract
splash of brandy

Preheat the oven to 120 centigrade.

To make the meringues, combine the egg whites with the vinegar or lemon juice and the vanilla seeds in a large bowl
Start to whisk the egg whites on medium speed, then gradually add two thirds of the caster sugar, a spoon at a time
Continue to whisk until the meringue mix is shiny, smooth and very firm
Fold in the remaining caster sugar by hand
Pipe or spoon the meringue mix onto a baking tray lined with parchment
Bake for one hour and ten minutes at 120 degrees centigrade. When done, turn the oven off and leave the meringues to cool completely with the door ajar.

To make the chantilly cream, whisk the cream with the icing sugar and the vanilla to soft peaks. Fold in the brandy to taste.

For the strawberry coulis, macerate 150g of chopped strawberries with a tablespoon of icing sugar for an hour, then blend and push through a sieve

To serve, plate the cooled meringues and spoon on the chantilly cream. Drizzle with the coulis and top with the rest of the strawberries.

Recipe created by James, head chef @ The Elemental Kitchen for the award-winning
Ardross Farm Shop, East Neuk of Fife.

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Think Global, Eat Local...


As you may know, The Elemental Kitchen forms part of the portfolio at our boutique media & entertainment studio, Acoustic Wave. Whether we're providing bespoke hospitality, creating events, showcasing music or working on media & promotion, we're always guided by our mantra "celebrate simple pleasures & positive ideals." So imagine our pleasure when we discovered we'd been included on the fabulous Fife Diet website. The Fife Diet ethos is 'think global, eat local' which is beautifully aligned with our own aspirations for a better world. The Fife Diet initiative provides so much inspiration including Cookery Workshops, How To's, Recipes, Carbon Foodprints, Reading & Resources. Of course the project is based in Fife, but regardless of where you live, you can hand-pick some of these ideas and - with a pinch of imagination - whip up a delicious new approach to dining...

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Savour The Moment @ Crail Food Festival...

You know those occasions, when you have a lot on your plate and you really wish you could be in two places at the same time? That's a little bit like how we feel right now. You see, we're really looking forward to our upcoming Elemental Kitchen assignment with lovely clients on a beautiful country estate. On the other hand, it means we're going to miss the first ever Crail Food Festival - featuring some of our favourite producers - right on our doorstep! Of course, deep down we don't really want to be in two places at the same time - how can one truly savour the moment if trying to cram everything in at once? So, this year, we'll go on our wonderful assignment....but we wanted to let you know about this amazing little event anyway! If you don't already have plans, we highly recommend that you meander along the East Neuk coastline on 17-19th June, slow down and celebrates some of life's simple pleasures at Crail Food Festival - delicious food AND beautiful music from King Creosote & Friends in a naturally beautiful setting...right by the sea. Meanwhile, we're already looking forward to next year - and if you live further afield, why not join us for a vacation on Scotland's east coast next summer?

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