In today’s new Chef’s Choice recipe, Head Chef Chris Bratt-Rose shares the secret on the perfect Christmas cake this festive season…
Head Chef, Chris Bratt-Rose
225G SOFT BROWN SUGAR
250G PLAIN FLOUR
2 TEASPOON MIXED SPICE
1 TEASPOON CINNAMON
PINCH OF SALT
4 LARGE EGGS
50G GROUND ALMONDS
50G CHOPPED ALMONDS
JUICE AND ZEST ONE LEMON
2X ZEST OF ORANGE
3 TABLESPOONS OF MARMALADE
2 TABLESPOONS BLACK TREACLE
6 TABLESPOONS OF BRANDY
950G BRANDY SOAKED FRUIT
The cake is best made well in advance, so it has time to mature with lots of weekly ‘feeds’! However it’s still delicious after a couple of feeds…
• Cream the butter and sugar
• Whisk the eggs together and beat into the creamed butter and sugar bit by bit
• Sift the flour, spices, ground almonds and salt, then add to the cake batter and mix in.
• Mix in the chopped almonds, zests, juice, marmalade, black treacle and brandy.
• Place in a lined 8” tin (lined with 3 layers of greaseproof paper) bake at 140°c for 3-3.5 hours.
• After the first 30 mins cover the top of the cake with a double layer of greaseproof paper.
• Once cooked (an inserted knife blade come out ‘clean’), leave to cool in the tin for 45mins, then remove and finish cooling.
• Remove the paper from the top of the cake and make several small holes in the top with a knife and ‘feed’ the cake with drizzles of brandy, repeat this once a week.
• The day before you are planning to serve the cake, remove the lining paper and decorate in your preferred way – suggestions: marzipan and royal or fondant icing or glazed fruit and nut topping, with an apricot glaze.
Head Chef, Chris Bratt-Rose shares a spookily good recipe for Pumpkin Soup…
Head Chef, Chris Bratt- Rose
• 1500grams of chopped Pumpkin flesh
• 300grams of chopped onion
• 2 cloves chopped garlic
• 1 chopped red chilli seeded
• 300grams of peeled and chopped carrots
• 125gram butter
• Salt and pepper
• 700ml chicken or vegetable stock
• 700ml milk
Sweat off the pumpkin, onion, garlic, chilli & carrots in a little oil and butter for about 15mins until tender, Add the chicken or vegetable stock and cook for 15mins. Then add the milk and simmer (do not boil at this stage with the milk as it may separate) for a further 10mins. Allow to cool for 10mins before blitzing in a food processor and passing through a fine sieve to remove any unwanted bits. Serve with a drop of crème fraiche and some warm crusty bread and butter.
We are very pleased to announced that our menus for our Circle Restaurant, Stageside Bar & Restaurant and the Deli Bar are now on the Good Food Talks website.
Good Food Talks is a web app that allows the UK’s 1.5 million visually impaired people to access restaurant menus independently, quickly and easily in restaurants or at home.
The app has been optimised to take advantage of the many accessibility features which are built into most smartphones. These functions include text-to-speech screen readers (VoiceOver on the iPhone), colour inversion, and different ways to control the size of the print and the brightness of the screen. There is nothing to download or install, and the app works on all models of smartphone.
Click here to visit the Good Food Talks site.