Shurfast Food Zone

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Ingredients200 g dairy-free dark chocolate (at least 75% cocoa solids)700 g silken tofu160 g maple syrup1 lime , zest of...
11/14/2021

Ingredients
200 g dairy-free dark chocolate (at least 75% cocoa solids)
700 g silken tofu
160 g maple syrup
1 lime , zest of
1 tablespoon vanilla bean paste
1 tablespoon dark rum
1 large pinch of dried chilli flakes
1 large pinch of sea salt

Method
Place a small pan over a medium-low heat, half-fill with boiling water, then place a medium heatproof bowl on top, making sure the base doesn’t touch the surface of the water. Break in the chocolate, then allow to melt, stirring occasionally.
Meanwhile, line a medium bowl with a clean tea towel. Add the tofu, bunch up the tea towel and squeeze out the excess moisture into the bowl.
Add the tofu to a food processor with the remaining ingredients and 1 good pinch of sea salt, then blitz for 1 to 2 minutes, or until smooth.
Add the melted chocolate and pulse until silky and combined.
Divide the mixture between little bowls (to make it extra special, I like to use a mixture of espresso cups and cute little glasses).
Pop in the fridge for 15 minutes to chill, then serve.

Ingredients8 quail2 teaspoons za’atar4 Arab-style flatbreads2 little gem lettuces1 handful of rocket leavesMARINADE6 tab...
10/22/2021

Ingredients
8 quail
2 teaspoons za’atar
4 Arab-style flatbreads
2 little gem lettuces
1 handful of rocket leaves
MARINADE
6 tablespoons extra-virgin olive oil
4 tablespoons pomegranate molasses
1 tablespoon coriander seeds
1 tablespoon ground cumin
1 tablespoon ground ginger
1 teaspoon saffron threads

Method
Combine the marinade ingredients in a very large bowl and mix well.
Add the quail and gently toss to coat thoroughly in the marinade. Cover and refrigerate for at least 30 minutes.
Preheat the oven to 200ºC/gas 6.
Place the quail in a small roasting tin, pour over the marinade and roast for 20 to 30 minutes, basting occasionally with the marinade, until golden brown and cooked through – if you find the quail are browning unevenly, move them around in the tin during cooking.
Just before they’re ready, sprinkle the za’atar over the quail and return them to the oven until done.
Cut or tear the flatbread into wedges, then arrange on a large platter. Separate the little gem leaves and scatter on top along with the rocket leaves.
Place the quail on the bread and lettuce, then drizzle over the remaining marinade from the roasting tin. Great with a green salad and crusty bread.

Ingredients100 g unsalted butter85 g icing sugar1 vanilla pod , or ½ teaspoon vanilla paste, optional100 g self-raising ...
09/23/2021

Ingredients
100 g unsalted butter
85 g icing sugar
1 vanilla pod , or ½ teaspoon vanilla paste, optional
100 g self-raising flour
30 g cornflour
4 tablespoons rolled oats
50 g white chocolate , roughly chopped
50 g cranberries , (fresh, defrosted or rehydrated)

Method
Beat the butter and icing sugar till pale. Halve the vanilla pod lengthways (if using), scrape out the seeds and add to the butter.
Combine the flour, cornflour and oats, then add to the butter. Mix in the chocolate and berries, then shape the dough into a roll. Wrap in clingfilm and refrigerate for at least 1 hour.

Preheat the oven to 180ºC/gas 4.
Slice the dough into 1cm rounds, place on a baking tray lined with greaseproof paper and bake for 12 to 15 minutes, until light golden brown, but soft to the touch.
Carefully transfer the cookies onto a cooling rack and allow to cool and crisp a little before eating.

Ingredients800 g rhubarb400 g caster sugar1 limePISTACHIO BRITTLEvegetable oil , for greasing½ teaspoon matcha powder (s...
09/17/2021

Ingredients
800 g rhubarb
400 g caster sugar
1 lime
PISTACHIO BRITTLE
vegetable oil , for greasing
½ teaspoon matcha powder (see tip)
100 g shelled pistachios

Method
Trim and chop the rhubarb, then place in a large pan with 175g of the caster sugar and 100ml of water, and cover with a lid.
Bring to the boil, then remove the lid and simmer for 5 minutes, until the rhubarb is cooked. Set aside to cool.
Spoon into a blender and blitz to a purée. Squeeze in the juice of half the lime. Taste and add more sugar and lime if needed (it should have a subtle, not overpowering, flavour).
Churn in an ice cream maker for about 20 minutes, or until smooth and set. If you don’t have an ice cream maker, put the mixture in a tub and place in the freezer. Every hour give it a good stir. Repeat until your sorbet is frozen to the right consistency. Transfer to a nice dish and store in the freezer.
To make the brittle, use vegetable oil to lightly grease a tray lined with baking paper.
Mix the matcha powder with a little hot water, then top it up to 75ml. Pour into a small pan with the remaining caster sugar, and place on a medium-high heat.
Bring it to the boil, but don’t stir – just gently swirl it. Simmer gently for 4 to 5 minutes, or until it turns a deep brownish-green colour (or the temperature reaches 150ºC on a sugar thermometer, the ’hard crack’ stage), then pour into the greased baking tray.
Roughly chop and scatter on the pistachios and 1 teaspoon of sea salt, then leave to cool. Once set, break into pieces.
To serve, let the sorbet stand at room temperature for about 10 minutes, then scoop into bowls and sprinkle with shards of the brittle.

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