TWIN PEAKS :- Cherry Pie

Yes your right of course, Twin Peaks was a TV series. However for those of you who are not aware there was of course a film that was released as a follow up to the series.  Therefore I have taken the opinion that it qualifies as a film, and its just as well because otherwise I wouldn't be able to blog about the dish that Kyle Maclachan tasted in nearly everyt episode which was of course Cherry Pie.

There are many variations of Cherry Pie out there but this one is one of the most tastiest.

The Ingredients

300g plain flour, plus extra for dusting

150g chilled unsalted butter, cubed, plus extra for greasing

100g golden caster sugar

1 large egg yolk

1 tbsp cornflour

Pinch of ground cinnamon

500g cherries, stoned

1 tbsp milk, for brushing

2 tbsp golden granulated sugar

How to make it

Put the flour, butter and 75g golden caster sugar into a food processor and pulse until the mixture resembles crumbs. Add the egg yolk and 2-3 tablespoons cold water. Pulse until the mixture comes together to form a ball. Turn out, wrap in cling film and chill for 30 minutes.

Mix the cornflour, remaining golden caster sugar and cinnamon together, then gently toss with the cherries in a bowl. Put a baking sheet into the oven and preheat it to 220°C/fan200°C/gas 7.

Grease a 23cm pie dish - ideally one made of enamel or metal. Roll out half the pastry on a lightly floured surface and use to line the dish. Trim the edges, pile the cherry mixture into the centre and spoon over 4 tablespoons water. Brush the pastry edges with water. Roll out the remaining pastry and use to cover the fruit, making a hole in the centre. Press the edges to seal, trim off the excess pastry and crimp the edges with your forefinger and thumb.

Brush the pie with milk and sprinkle with the granulated sugar. Put the pie on the baking sheet in the oven and bake for 15 minutes. Reduce the oven temperature to 180°C/fan160°C/gas 4 and bake for a further 15-20 minutes until the pastry is pale-golden. Serve with cream.

Now why not watch Kyle enjoying a good piece of Cherry Pie.

MEET THE PARENTS :- Meatloaf

Do you like Meatloaf? No not the musician although he is pretty darn special.  I am talking about the dish Meatloaf as featured in Meet the Parents.  Meatloaf can be regarded as rather boring, however it can be anything but.  So why not try this luxury version that I found at the following site
http://www.recipe4living.com/a_luxury_meatloaf.htm. 

The Ingredients

4 Tbs. butter

2 C. mushrooms, sliced

1 small onion, chopped

1-2 Tbs. minced garlic

1 small red bell pepper, chopped

1 tsp. dried thyme

1 1/4 lb. ground beef

1 1/4 C. breadcrumbs

1/2 C. grated parmesan cheese

1/2 C. plain yogurt

1 large egg, slightly beaten

1/4 C. ketchup or chili sauce

1 Tbs. Worcestershire sauce

8 oz. cheddar cheese, shredded

2 tsp. salt

1-2 tsp. black pepper

 

 

 

How to cook it

 

Set oven to 350 degrees.

Lightly grease a 9x5-inch loaf pan.

In a frying pan melt butter over medium heat, add in mushrooms, onion, red bell pepper, garlic and thyme;

Sauté for about 6 minutes, then transfer to a large bowl.

Add in all remaining ingredients; using clean hands mix thoroughly.

Place mixture into the prepared loaf pan, then place them onto a baking sheet to catch any spills. Bake for 50-60 minutes.

Using 2 forks remove the meatloaf from the pan.

Let rest 5-7 minutes before slicing.

 

See below for a clip of Meet the Parents
 

 

 

 

 

 

 

 

 

 

 

 

SHAME : - Lamb cutlets, 'done pink' with sweet mustard gravy

Shame, is an interesting film in which I am afraid it has to be said, not a lot actually happens.  However if you wish to master the art of the perfect stare and learn how to dress extremely snappily then this could just be the film for you.  Plus if your a fan of Michael Fassbender then you get to see quite a bit of him, maybe a little more than you may want at times depending on what you like! 
But what about the food I hear you ask well this time its lamb, and like Jake Lamotta with his steak in Raging Bull, its got to be done pink, well it has according to the knowledgeable waiter who appears in the film.  I can also recommend that if you wish to have an alcoholic tipple with your lamb a pinot noir would go down very well.
Whilst this recipe does not actually feature in the film it is truly scrumptious and I highly recommend it.

The Ingredients

 3 potatoes peeled and diced into 2cm chunks
 4 lamb cutlets
 200ml of good Beef Stock
 1/2 tbsp redcurrant jelly
 1/2 tbsp wholegrain mustard
 1 gem squash
 Butter, milk, salt and pepper


How to cook it

1. Bring a large saucepan of lightly salted water to the boil. Add the diced potatoes, and cook for about 10 minutes until tender. Drain, add a few splashes of milk, a knob of butter, salt and pepper to taste, and mash well. Keep warm

2. Bring another saucepan of lightly salted water to the boil. Add the gem squash and boil gently for about 10 minutes. Insert a knife to test if cooked (it should be soft). Remove and drain water when done. Keep warm

3. Place a non-stick frying pan on medium to high heat. Season the lamb cutlets well on both sides. Add a knob of butter to the frying pan and fry the cutlets for about 3 or 4 minutes on each side (turning only once), until golden brown but still pink in the middle. If you’d prefer your lamb well done, cook for about 6 minutes each side. When done to your liking, remove to a plate and cover with tin foil to rest for about 10 minutes. Retain the fat in the pan to make the gravy.

4. To make the gravy, return the pan with the fat from the cutlets in to the stove on medium heat. Add the beef stock and redcurrant jelly and simmer for about 5 minutes until thick and syrupy. Now stir in the wholegrain mustard and turn off the heat

5. To serve divide the mash between the plates. Place two lamb cutlets on each plate and slather with sweet mustard gravy. Cut the gems in half, scoop out the seeds (optional) and add a pat of butter and a few twists of salt and pepper. Serve a gem squash on each plate

Thanks to http://www.dailydish.co.za for this truly tasty dish

Why not take a peek below at Mr Fassbender and the director Steve McQueen (no not that one I am afraid he has not been with us for some time now) talking about the film.



VERTIGO :- Chicken Maryland

One of, if not the greatest movie ever made Vertico is my favourite film of all time.  Full of suspense and a great storyline it is a great example of Hitchcock at his all time best, all though interestingly a comparative failure at the box office.  During the film the classic Chicken Maryland makes an appearence and in homage of the film here is an interpretation of the meal.

Ingredients  

6 boneless chicken breast halves, cut in half lengthwise

2 cups buttermilk

1 cup all-purpose flour

2 eggs, beaten

1 1/3 cup dry breadcrumbs

6 tablespoons, plus 3 tablespoons butter, divided

Béchamel sauce:

2 1/2 tablespoons butter

2 tablespoons all-purpose flour

2 cups milk

1 teaspoon salt

1/8 (dash) teaspoon freshly grated nutmeg

3 ripe, firm bananas, peeled and sliced

 

 

How to make it

 

In a large, shallow pan, place the chicken in the buttermilk and marinate it in the refrigerator for 1 hour.

Preheat the oven to 375F. Melt 6 tablespoons of the butter in a large roasting pan. Drain and discard the buttermilk. Dredge each piece of chicken in the flour, then the eggs, and lastly, the breadcrumbs.

Place the chicken breasts in the roasting pan and bake for them 30-40 minutes, turning once.

Whilst the chicken is cooking make the béchamel sauce.  To do this in a large saucepan over medium heat, melt the butter and whisk in the flour until it forms a smooth paste. Continue whisking, cook for about 2 minutes, and then gradually – 1/3 cup at a time - add the milk. Continue whisking and cook until the sauce is completely heated through, smooth, and thickened. Remove from the heat and season with the salt and nutmeg.

To make the banana garnish, melt the remaining butter in a large skillet set over medium heat. Sauté the prepared banana slices in the butter until they turn golden brown.

Assemble the Chicken Maryland by arranging 2 pieces of chicken on a warm plate, drizzling it with a bit of Béchamel sauce, and then garnishing the plate with a few slices of sautéed banana.

See below for a clip of Vertigo

 

 

SILENCE OF THE LAMBS : - Liver, Fava Beans and a little Cianti

 

If you love film then you will find it impossible to ignore this one.  Liver, fava beans and a little Cianti.  However this one has a twist, it uses Lambs liver as opposed to the liver Dr Lecter apparantly used (I don't think I need to say what that was).  On the whole I think that it is probabaly a good substitution, unless you wish to be arrested.

Ingredients

1 Onion
2 Lambs Liver
1 750ml bottle of Cianti
Fava beans
Butter
Olive Oil


How to cook it

1. Slice a large onion into thick rings and saute in extra-virgin olive oil over moderately low    heat until deep golden.

2. Remove the onions and raise the heat to medium.

3. Season the liver with salt and pepper and saute in a mix of extra-virgin olive oil and  butter until done to your taste, personally I would suggest rare but some people may want it done a little longer.

4. Remove the liver and deglaze the pan with about 150ml of Cianti.

5  Blanch and shell the fava beans.

6. Fry them with butter until tender.

7. Season with a pinch of salt.

8. Serve pouring some of the glaze over the liver.


Thank you to  theslowcook.blogspot.co.uk which this receipe has been adapted from.


Now see below for the classic scene.

SE7EN : - Spaghetti with Sardines and Red Chilli

Have you ever seen Se7en.  If you have you will know all too well the scene representing glutony.  If you haven't then why not go and check it out.  Be warned however that if you do you will probally never see spaghetti in the same way again. 

Seven is one of my all time favourite movies and as a homage to it I have included a fantastic spaghetti dish from one of the most succesfull chefs of our or any generation Mr Gordon Ramsay.

 

Ingredients

 

Olive oil, for frying

2 garlic cloves, peeled and finely chopped

75g rough stale breadcrumbs

200g dried spaghetti

1 red chilli, deseeded and finely chopped

1 x 120g tin good-quality boneless sardines,drained

½ tsp dried oregano

50g rocket leaves

Sea salt and freshly ground black pepper

How to cook it

1.  Heat a small frying pan over a medium heat. Add a glug of oil and, when hot, add half the chopped garlic along with the breadcrumbs. Cook over a medium heat for about 3 minutes until the breadcrumbs are golden and toasted and the garlic tender and lightly browned. Season with salt and pepper and toss together. Drain on kitchen paper.

2.  Cook the pasta in boiling salted water until al dente, according to packet instructions.
Meanwhile, heat a frying pan over a medium heat and add a little oil. Fry the remaining garlic and the chilli for 1–2 minutes.

3. Flake the sardines into small pieces, then toss in the pan with the garlic and chilli.

4. Drain the cooked pasta and add to the pan with the sardines. Toss to mix well. Add the oregano, taste and adjust the seasoning as necessary.

5. When ready to serve, stir the rocket leaves into the pasta and divide between serving plates. Garnish with the crispy garlic breadcrumbs and serve immediately


See below for a taster of Seven

THE GODFATHER : - Spaghetti Sauce Recipe

You may well have gathered by now that I do like the odd gangster film, but then again who doesn't?  So I think it is about time that I blog the spaghetti sauce recipe from the ultimate gangster movie of all time, The Godfather. So why not sit down with your mates and try this recipe whilst watching the film, now that's an offer you can't refuse!


Ingredients

2 tablespoons olive oil

3 garlic cloves, chopped

2 (28 ounce) cans tomatoes (whole, crushed or chopped)

2 (6 ounce) cans tomato paste

3 Italian sausages, grilled and sliced

1 lb meatball, cooked (use your favorite recipe)

red wine, just a splash

1/4 cup sugar (or to taste)

How to cook it

1.  Heat the oil over medium heat in a large pot
2.  Add garlic and cook for a few minutes. Do not let the garlic burn.
3.  Add tomatoes and tomato paste. Cook for about 5 minutes, stirring continuously so that a relatively smooth consistence is reached.
4.  Add sausages and meatballs and stir until the meat is coated.
5.  Add a splash of red wine, then the sugar according to taste.
6.  Reduce heat to medium-low and let simmer for a minimum of 20 minutes, stirring occasionally to prevent scorching.
7.  Serve by ladling over cooked pasta.


Why not watch Clemenza showing Michael how its done?