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| BRINGING
PUDDINGS TO LIFE |
FOOD
& COOKING ARTICLE |
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Iced Berry and Lemon Meringue Layer
by
Chef Phil Vickery
Celebrity
chef Phil Vickery cooks up a pudding storm
Everyone has their favourite pudding
but not everyone knows how to make them! However, help
is here in the form of Celebrity Chef Phil Vickery.
Phil is here to give easy step-by-step instructions
to create twelve fantastic puddings, one pudcast a month.
Summer’s well and truly underway and British strawberries
in the sunshine always spring to mind as the perfect
way to enjoy it. If you’re looking for inspirational
yummy desserts, this month celebrity chef and Carnation
ambassador Phil Vickery shows you how to make a more
sophisticated summer treat – an Iced Strawberry
and Lemon Meringue Layer.
Everybody
loves a good pud! From homemade apple pie to granny's
spotted dick or mum's treacle tart, everyone's a winner.
But how often do you make home-made puds and do you
really know where to start?
Although
more and more people are experimenting in the kitchen
with puddings, one in five Brits have never attempted
a home-made pudding, according to new research by Carnation.
So what's stopping Brits from getting their hands dirty
in the kitchen? Perhaps, if you had a top chef in the
kitchen with you, you'd be more inclined to whip up
a nice pudding. Well now you can!
Celebrity
chef Phil Vickery is here to save the day. Over the
coming months he will be welcoming us in to his kitchen
to take us through the simple steps to create twelve
fantastic puddings. Click on Podcast below to watch
his latest instalment demonstrating how to make . .
.
Still
looking for inspiration? Why not logon to www.carnation.co.uk
where you can look through a variety of Phil's tasty
recipes and download the pudcasts.
PUDCASTS
To
stop the spread of pudding paranoia and encourage
the nation to rediscover its taste for homemade puddings,
today, celebrity chef Phil Vickery launches a series
of Pudcasts; a monthly series of six podcasts showing
you how to create simple, yet impressive, desserts.
Let's face it, even cook books aren't fool-proof,
but you'll be hard pressed to go wrong when you've
got the step-by-step directions on a screen right
in front of your eyes! So why not harness the power
of technology and watch one of Phil's pudcasts - you
can't go wrong!
WHAT
YOU GOT COOKIN'?
Cooking's
not just about the end result. According to Phil,
as well as missing out on the delicious taste of authentic
homemade cooking, people are passing up the opportunity
to experience the psychological benefits of making
something for themselves. Creating your own mouth-watering
pudding can be extremely rewarding, especially if
cooking for family and friends. To see others really
enjoying something you have prepared from scratch
can leave you with a real sense of satisfaction and
pride.
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 CHEF
PHIL VICKERY
Phil
started his career in a seaside hotel in Folkestone
Kent, after leaving college. He then went to the
Lake District to the famous Michaels Nook Country
House hotel, where his food was rated the best
in the lakes.
After
6 months touring Australia and New Zealand he
took up one of two stints at the world famous
Gravetye Manor in West Sussex. Once as chef de
partie, and sous chef. This is where he really
found his love for great British produce and cooking.
This led on to his next position as Ian Mc Andrew's
sous chef at Restaurant 74
After
the second stint at Gravetye Manor, Phil then
travelled to the south west to open a luxurious
hotel, then moving to The Castle hotel after Gary
Rhodes left in 1999. Here he really found his
niche and over the next 9 years he won many accolades,
including a Michelin star, Egon Ronay stars and
4 AA rosettes. Phil moved onto development in
2000 co-founding The Food Bureau with partner
and friend Steven Poole.
Phil
has written six books, including 'A Passion for
Puddings'. He also writes for many magazines,
articles and is a member of The Guild Of Food
Writers.
Phil
has been a regular chef on BBC's Ready Steady
Cook for 10 years. He is also resident chef on
ITV's This Morning and is a regular contributor
to Radio Five Live and BBC's Breakfast programme.
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ICED
BERRY AND LEMON MERINGUE LAYER
 "This
is a real no-fuss dinner party centre piece that you
can make a day or two ahead. You won’t believe
how easy it is to make – the perfect way to celebrate
the fruit of the season." ~ Phil Vickery
Ingredients
55g (2oz) meringues
150ml (¼pt) double cream
405g can Carnation Condensed Milk Light
Zest and juice 3 lemons
150g (5½oz) raspberries
150g (5½oz) strawberries, topped and finely
chopped
2tbsp strawberry or raspberry jam
Method
- Double
line a 900g (2lb) loaf tin with cling film, allowing
plenty of excess film to overlap the edges of the
tin.
- Break
the meringues into small pieces - but not too small.
- Whip
the cream to soft peaks and then stir in the condensed
milk.
- Add
the lemon zest and juice - the mixture should thicken.
- Mix
the berries with the jam.
- Pour
a few spoonfuls of the cream mixture to just coat
the base of the tin. Sprinkle over half the meringues
and then scatter over half the jammy berries.
- Repeat
the layers finishing with the cream mixture.
- Wrap
the cling film over the top of the tin and freeze
for 4 hours or overnight.
Tip:
- Once
made, the meringue needs to set for four hours before
serving – why not make up a batch the day before
your event and leave overnight to set instead!
Serves
8
www.carnation.co.uk
Email
Hub-UK : info@hub-uk.com
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