I served the granita in mini kilner jars

Gin and Tonic Granita

This is basically a sweetened, frozen Gin and Tonic that is then scraped into small flakes and served. It could be served as a dessert or as I did, a palate cleanser.

Ingredients
150ml Gin
500ml Tonic Water
100ml Water
200g Caster Sugar
1 Lemon, juice and zest

For the Granita

1. Make a syrup by dissolving the Sugar into the Water over a medium heat. Once dissolved add the Gin, Tonic, Lemon Juice and the Lemon Zest.

2. Pour into a freezer proof plastic box and leave to cool to room temperature. Put in the freezer and freeze.

3. After an hour use a fork and scrape the frozen granita. Return to the freezer and freeze until solid.

4. To serve, scrape the frozen granita and serve in glasses or clean jam jars.

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Drop Scone

Drop Scones are a small pancake like batter dish. They are called drop scones because the batter should ‘drop’ of the whisk.
Serves 2

Ingredients

125g Plain Flour
1tsp Baking Powder
25g Caster Sugar
2 Eggs, beaten
100ml Milk
25g Melted Butter
Pinch Salt
Oil, for frying

Method

1. Put the Flour, Salt and Baking powder in a bowl and whisk through with a balloon whisk to remove any lumps. Add the Sugar and make a well in the middle.

2. Start mixing in the egg and milk until you get a smooth batter that drops off the whisk. Heat some oil in a frying pan. And drop tablespoons of the mixture into the pan. Fry until the bottoms are brown and then flip.

3. Serve hot with Jam or Honey

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Rotary Young Chef- Round 3

On February 11th, I competed in round 3 of the Rotary Young Chef Competition at Forest School in Horsham. The requirements were the same as the ones for the last round. To cook a healthy 2 course meal for 2 people on a £15 Budget. I changed my menu for this round to:

Tea and Whiskey Cured Salmon, Lemon Fennel, Radish, Pea Shoots
Venison Ravioli, Mushroom Consommé, Parmesan Crisp
Chocolate Orange Fondant, Stewed Oranges, Creme Fraiche
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