Tuesday, November 15, 2022

THERE will always be a good stash of nuts around the house this week, and if you have any left-over you can try this recipe for a chocolate and pecan pie.

If you don’t have any pecans then use walnuts instead, but try to leave the nuts in tact as a half piece. If you do not want to make the pastry then just buy the block of frozen shortcrust pastry from the supermarket and roll it out big enough. Either way the cake tastes really good.

Pecan Pie

280g liquid glucose

115g sugar

115g chocolate

4 free range eggs

1 tsp. vanilla extract

pinch of salt

200g whole pecans

Shortcrust pastry:

275g flour

120g cold unsalted butter

1 tbsp. cold water

A pinch of salt

Place the flour, butter and salt in a food processor and whizz until you have coarse breadcrumbs. Add the cold water and whizz until it all comes together into a soft ball. Remove from the bowl and place on a floured surface. Work the dough into a round and flatten into a disk. Wrap in cling film and place it in the fridge for at least one hour or overnight.

Roll out the pastry to about a 9” round, and line a loose bottomed pie or flan dish. Cut off any excess pastry and place in the fridge for 30 minutes to set.

In a large bowl whisk the eggs until light and fluffy, add the sugar, salt, vanilla and glucose and stir to combine.

Meanwhile, place the chocolate in a bowl over a pan of simmering water. Slowly melt the chocolate, stirring all the time until smooth. Add the melted chocolate to the eggs and mix well.

Remove the pastry from the fridge and pour the chocolate mixture into the pastry. Decorate the top of the pie with the whole pecans.

Place in a preheated oven at 180oC for one hour, until risen slightly, yet still wobbly in the centre. Allow to cool for one hour before removing from the dish and cooling completely for a further one hour or in the fridge.

Serve with vanilla cream and a sprinkling of more chopped pecan nuts.

Pecan Toffee Ice Cream

1 litre vanilla ice cream

100g pecan nuts

60g brown sugar

toffee sauce (shop bought)

This ice cream recipe is really easy as it is just mixing flavours into vanilla ice cream, which you can either make or buy.

Start by placing the nuts and brown sugar into a small sauce pan over a low heat. Stir the nuts as the sugar melts and it will start to turn into a caramel syrup. When the sugar is completely melted, started to bubble and turned a deep brown, remove from the heat.

Pour the nuts out onto a baking sheet, lined with non-stick greaseproof paper, and allow them to cool completely. Crack the caramelised nuts with a rolling pin so that they are in bite size pieces, or else just pulse in a food processor for three seconds.

Defrost the ice cream for about 10 minutes until it is soft enough to mix with a wooden spoon. Place the ice cream into a large mixing bowl and stir in the chopped caramelised nuts. Place the ice cream back into the container and return to the freezer for at least one hour or until needed.

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