Page 251 - COMING UNSTUCK by Sara tuck
P. 251
Makes 1.1 litre (2 pints) Orange Swirl Ice Cream
1½ cups (whipping) cream This provides a zesty foil to the richness of the bitter chocolate
1½ cups whole milk whisky tart (see p196).
¾ cup caster sugar
finely grated zest of Whisk the cream, milk, ½ cup of the sugar and zest together
2 spray-free oranges in a medium pot and heat until just simmering. While the milk
5 egg yolks mixture is heating, whisk the egg yolks with the remaining
⅓ cup orange marmalade caster sugar until thick and pale. Add the hot milk mixture into
2 tbsp whisky the eggs whisking continuously, then pour back into the pot
and return to a gentle heat. Continue heating and stirring with
a wooden spoon for about 8-10 minutes or until the mixture
is thick enough to coat the back of the spoon. Leave to cool
for half an hour before pouring into an ice cream machine.
Chill and churn until almost frozen then spoon into a 1.5 litre
(3 pint) container. Freeze for 1½ hours. Mix marmalade and
whisky together, then make spoon-holes in the ice cream and
drop in big blobs of marmalade. Use a knife to pull through the
marmalade to swirl through the ice cream. Continue to freeze
for at least 8 hours.
Makes 10 Yoghurt Flatbreads
2 cups self-raising flour, These are delicious served with curries to dip into the sauce or
plus extra to dust bench alongside soups such as mulligatawny (see p52).
1 tsp baking powder
1 tsp sea salt Sift flour and baking powder into a stand mixer and add the
1¼ cups natural Greek-style salt. Add the yoghurt, milk, olive oil and garlic, and mix until
yoghurt smooth (this can also be done by hand-kneading for 3-4
2 tbsp milk minutes). Tip out onto a well-floured bench and knead a little
1 tsp olive oil more so that the mixture is not sticky. Roll into a 48cm (19in)
2 cloves garlic, crushed long sausage and cut into 10 equal sections. Roll each piece into
2 tbsp melted butter a ball and leave to sit for 10 minutes. Roll the balls out and dry-
1 tbsp very finely chopped fry in a medium-hot pan for about a minute each side, until they
parsley are puffed and golden. Mix the butter and parsley and brush
lightly over flatbreads while hot.
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