|
| Chocolate
Pancake with Cinnamon Roasted Pear and Toffee Sauce |
recipe |
 |
|
A
snapshot of the Hub-UK
menu in December 2000
|
Hub-UK
first came into existence back in May 2000. Seems a long
time ago now!
Back
then the internet was a very different place with much
more of an amateur feel to it. In a lot of ways it was
a pleasanter and more friendly place to hang out. For
those of us interested in food and cooking it was a
great opportunity to chat and share ideas with people
living in other parts of the world.
It
was also a time when everyone involved in cooking, whether
they were just a keen amateur, a busy mum, a grandmother
with a lifetime of kitchen experience or a professional
chef just starting a career in the kitchen or one who
was an old hand working at the stove, was happy to share
recipes so others could enjoy them.
This
is the first recipe received from Robert Hutchinson
who was (when the recipe was sent) Sous Chef at Weston
Park, Shropshire.
Ingredients
For
The Toffee Sauce:
3
oz Butter
3 oz Castor Sugar
4 tbsp Golden Syrup
10 fl oz Double Cream
For
the Roasted Pears:
4
Ripe but not soft william pears
10 oz Castor Sugar
2 Oranges zested and juiced
1 stick of Cinnamon
2 Star-Anise
1 Glass Sweet Dessert Wine (such as Orange Essencia)
For
the Chocolate Pancake:
2
whole eggs
45g plain soft white flour
15g extra brute cocoa powder
5floz milk
25g sugar
Method
For
The Toffee Sauce:
- Place
sugar and golden syrup in a thick based pan and bring
to a golden caramel. Add cream and re-boil and reduce
a little.
- Take
off the heat and whisk in the butter.
- Set
aside but keep warm. Do not allow to boil again.
For
the Roasted Pears:
- Using
a melon baller remove the core from the under-side
of the pear and then peel carefully and smoothly leaving
the stalk on if possible.
-
Place pears in a thick based pan. Just cover with
water and then add the other ingrdients.
- Bring
to the boil then leave to cool in the liquid.
- Drain
pears and cut five small cuts tapered down so the
base of the pear fans slightly and is more stable.
- Stand
on a greased oven proof tray and sprinkle with brown
sugar.
For
the Chocolate Pancake:
- Using
an electric hand blender beat eggs and milk together
- Add
sugar and cocoa powder, then flour.
-
Pass through a sieve and allow to rest for 2 hours
chilled
- Get
a blinis sized pan good and hot, add a few drops of
vegetable oil
- Spoon
in enough mix to cover base of pan and to a depth
of about 3mm.
- When
the top starts to firm up flip over and cook other
side
- Use
while still hot and fresh
Serves
4
Email
Hub-UK : info@hub-uk.com
|
