Showing posts with label Gino D'Acampo. Show all posts
Showing posts with label Gino D'Acampo. Show all posts

Double Chocolate Mousse with Pistachio and Chili


I saw a recipe for chocolate mouse with chili in Gino D'Acampo's book Fantastico and had to make it.

You may be thinking I've gone mad, suddenly doing all these desserts when I don't even like desserts too much!




But I do 'need' to know how to make desserts, so I gave these a go.

If you are into chocolate you will LOVE these! Paul thinks they are lovely.
I personally, could only eat a teeny bit as it is soooo chocolaty! I did love the chili and the orange taste from the Grand Marnier though.
I wasn't sure if I should serve them in a tumbler glass or a small dessert bowl. Or even a shot glass with teeny spoons, so I used all three options.



The shot glass is enough of a taste, for me, anyway.

What you need:
150g good-quality dark chocolate, chopped
100g good-quality white chocolate, chopped
3 medium eggs, separated
2 tablespoons caster sugar
8 tablespoons pistachio nuts, crushed, reserving a few to decorate
1 small red chili (medium–hot), deseeded and finely sliced
2 tablespoons Grand Marnier
250ml double cream, softly whipped
How to do it:
Melt all the chocolate together in a heatproof bowl over a pan of simmering water, ensuring that the base of the bowl does not touch the water.
Set aside to cool, but not to harden.
Beat the egg yolks and sugar together in a large bowl until thick and pale.

Whisk the egg whites in a second large dry, clean bowl until stiff.

Use a metal spoon to fold the chocolate into the egg yolk mixture.

Add the pistachios, chili and Grand Marnier. Mix well and fold in the whipped cream.

Lastly, gently fold in the egg whites, mixing the ingredients together.Pour the mixture into four dessert glasses (each about 250ml), cover with clingfilm and chill for 3 hours until set.

Just before serving, remove the clingfilm and decorate with crushed pistachio nuts.


16

Gino D'Acampo - Chicken with Peperonata and Mozzarella



I saw this in a book called 'Fantastico' by Gino D'Acampo and thought it looked rather yummy.
I have altered the amounts of some of the ingredients to suit me! Also he used Poussin and I used a chicken that I butterflied (or spatchcocked) instead and then cut it in half.
Click here to see an excellent video on how to butterfly a chicken.
I say you must give this a go as it really was rather nice indeedy!

Pre-heat your oven to 190C/375F or Gas5

You will need:
For the Marinade:
1 Small Whole Chicken
2 Glasses of Red Wine
2 Tablespoons Olive Oil
2 sprigs sticks of fresh Rosemary (remove the leaves and discard the stems)
1 Medium Red Onion (sliced)
4tsp Mustard (such as Colmans)
Salt & pepper to taste

For the Peperonata:
480g Jar of Roasted Peppers (drained from their oil)
3 Fat Cloves of Garlic (finely chopped)
2 Tablespoons of Olive Oil
100g Kalamata Olives
2 Tablespoons of Capers in Brine or salt (be sure to rinse well)
1 Mozzarella Balls (drained and sliced)
1 Tablespoon of Fresh Flat Leaved Parsley (chopped)
Salt & pepper to taste

How to do it:
Place the two chicken halves in a large baking tray and spread the mustard all over with your hands. Mix together the rest of the marinade ingredients - the olive oil, red wine, rosemary, onion, salt and pepper and bast the chicken with it.
Cover with cling-film and allow to marinate for a good half an hour or more in the refrigerator - basting frequently. Remove for about 10 minutes before placing into your pre-heated oven to cook. Handy tip: Don't forget to remove the cling film first!
Mine cooked for about 45 to 50 minutes, but the time will depend on how big your chicken is - just make sure you have no pink juices at all.

Now when your chicken is almost ready, drain and slice the peppers.
Fry the garlic in a saucepan with the olive oil until golden then add the peppers, capers and olives. Season with salt and pepper, mix well and allow to simmer for about 5 minutes.
Add the parsley and cook for a further 5 minutes on a low heat.

Place the pepper mixture in a heat proof dish and cover with the sliced mozzarella. Drizzle a little olive oil on top and sprinkle on some black pepper. Grill for approx 5 minutes or until golden and nicely melted.

Serve immediately with the chicken.
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A GLUG OF OIL