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Category: Brandy

Walnut and Brandy Cake

Walnut and Brandy Cake

The English were so appalled by the arrival of the nux Gallica from the continent they named it wealhhnutu, or ‘foreign nut’. Luckily, we’ve come round to it since then. 250g (8 oz) 70% Chocolate 350g (12 oz) butter 300g (10 oz) shelled walnuts, blended, or chopped as fine as possible 4 eggs 220g (7 oz) caster sugar 3 tbsps brandy Preheat the oven to 160/Gas Mark 3. Melt the chocolate and butter in a dish over a pan of…

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Mushrooms a le Carré

Mushrooms a le Carré

I call them that because they make me all Smiley. Sorry. Serves 2—or one hungry spy. 350g (12 oz) mushrooms, washed and chopped 2 tbsp butter 1 clove garlic, chopped 1 very small onion, chopped fresh lemon juice salt and pepper 285ml (½ pint) double cream chopped fresh chervil 3 tbsp brandy Melt the butter in a heavy pan and gently fry the onion and garlic for a few minutes. Add the mushrooms and a little lemon juice. Cook gently…

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Hungarian Brandy Beef Goulash

Hungarian Brandy Beef Goulash

Fine camp cooks, the Magyars. Used to boil this up on the hoof when marauding. Has much the same effect today—don’t be afraid to add plenty of paprika for that “I fancy another crack at the Ottomans” feeling. 1 kg (2 lb) stewing beef, cut into 2.5cm (1”) cubes 4 large onions (about 1 kg/2 lb), chopped 2 tbsp paprika 1 tin chopped tomatoes 3 tbsp cooking oil 2 tsp salt 1 tsp pepper ¾ tsp Marjoram,crumbled ¾ tsp caraway…

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Finest Brandy Gravy

Finest Brandy Gravy

If you can’t wait until the end of the meal for a stiff drink, better pour it over the main course. This recipe doesn’t muck about: it’s proper gravy made with demi-glace, and excellent with any roast meat—although Turkey is a particular favourite. 45g (1 ½ oz) pot veal or chicken demi-glace 1 tbsp unsalted butter 125ml (½ cup) double cream 125ml (½ cup) water 1 tbsp brandy freshly ground pepper Put the brandy, water and demi-glace in a small…

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Brandy Wafers

Brandy Wafers

What better symbol of the Auld Alliance than these traditional Scotch wafers with a good dose of French brandy? Well, apart from a fine malt matured in cognac barrels. But enough of that; give these a try in your ice cream. 50g (2 oz) golden syrup 50g (2 oz) butter 50g (2 oz) 2 oz plain flour 50g (2 oz) 2 oz castor sugar ½ tsp ground ginger 1 tsp brandy Preheat the oven to 250C/450F/Gas Mark 8 and grease…

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Brandy Custard

Brandy Custard

A good alternative to brandy butter this—and an absolute godsend for the aged relative’s Christmas Cake. But don’t feel you need to save it for the festive season. 1 vanilla pod, halved lengthways 2 cups double cream 275ml (½ pint) milk 9 egg yolks ½ cup castor sugar 3 tsp cornflour 2 tbsp brandy Scrape the seeds out of the vanilla pod, and put the lot into a saucepan with the cream and milk. Cook over a very low heat…

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Brandy Butter

Brandy Butter

Brandy Butter is traditionally served with Christmas puddings, but its all-you-can-drink ethos shouldn’t be ignored at other times of the year. It goes just as well with hot puddings such as crumbles and pies. 110g (4 oz) unsalted butter 110g (4 oz) caster sugar (or half icing / half caster) As much brandy as you can beat into it (4-6 tablespoons) Beat butter and sugar together until the mixture whitens—this is called creaming. Add a spoonful of brandy at a…

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Brandy Baked Brie

Brandy Baked Brie

Go on, say it. Say “Wheel of Cheese”. Sounds good, doesn’t it? 375ml (1 ½ cup) brown sugar 225g (½ lb) walnuts, finely chopped 1 (900g/2 lb) wheel of brie 125ml (½ cup) brandy In a small bowl, mix the brown sugar, brandy and walnuts. Place brie on top of something you can put in the oven (a small grill pan will do) and spoon the walnut mixture over top, covering it completely. Wrap the brie and pan in clingfilm…

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