Tantalisingly Tangy Tarte Tatin

Tarte Tatin is one of my favourite desserts when made well. I love the gooeyness, the chewyness and above all, the naughtyness of such an indulgence.

What puts me off making tarte tatin is the hassle of finding a decent tin that is as good on the hob as it is in the oven… and then the washing-up of said tin. Now having said all of that, I do in fact have the answer to the pastry chef’s woes!

As with all my favourite cake pans, it is made by my old faithful manufacturer Silverwood, and it is made of that oh-so-clever anodised material. Heavy-based to work on even an Aga, the Silverwood Tarte Tatin tin is easy to clean, and perfect in the oven and on the hob.

So, after solving the puzzle of a decent tin, it is only fair that I provide you with a recipe:

Apple Tarte Tatin

Pastry Recipe
175g (6oz) plain flour
25g (1oz) caster sugar
75g (3oz) unsalted butter, chilled & diced
1 medium egg yolk
2-3 tbsp icy cold water Pinch of salt

Apple Filling
75g (3oz) unsalted butter
175g (6oz) caster sugar
1.35kg (3lb) dessert apples, ideally Cox's Orange Pippin or Granny Smiths

Preheat the oven to 220º C (Gas mark 7).

Peel, core and halve the apples. Arrange them in the pan, on top of the butter and sugar, so that the apple halves stand up vertically, on their sides. Pack them in tightly, so that they hold each other up while cooking.

Put the Tatin Pan on the hob and heat to moderate heat. Cook for 20 - 30 minutes, until the butter and sugar have formed a richly coloured caramel and all the moisture from the apples has evaporated (all the steaming will have stopped). Remove from the heat.

Roll out the pastry dough on a lightly floured surface to a circle about the same size as the top rim of the pan. Lay the pastry around a rolling pin and place it over the cooked apples to cover them completely.

Tuck the edges of the pastry down inside the pan and then prick the pastry lid all over with a fork.

Bake for 20 - 30 minutes or until golden brown and crisp. Remove from oven and allow to cool for 5 minutes. Loosen the pastry edges and turn out the tart, upside down, so that the pastry becomes the base, under the apples.

Serve warm or at room temperature with ice cream, or crème fraîche.

Sarah

How tweet; the Chichester Cookshop is on Twitter

Yes, that’s right. ChichesterCookshop.co.uk has joined the Twitter revolution and is in full Tweet, giving you status updates on Mondays, Fridays and Saturdays… and maybe odd times in between.

Find our username ‘ChiCookshop’, or our full name ‘Chichester Cookshop’ and follow our stream.

Sarah

Gloves, Gloves, Gloves...and more Oven Gloves

I have had a very busy day updating the textiles and I am pleased to announce that we now have an Oven Glove category.

There is plenty to look at, from brights to organics in both gauntlet single gloves, and double joined gloves.

To see the range and for more information take a look at the Kitchen Textile range at ChichesterCookshop.co.uk.

Sarah

Keep your eyes peeled

2009 has started and the new product catalogues have started rolling in.This means that we will be updating some of the ranges on ChichesterCookshop.co.uk and some new products will be appearing.

I don’t want to ruin any of the surprises in store, but lets just say that there are a few nice woks and some interesting aprons to be had.

So… keep your eyes peeled and sign up to the blog to have all the news delivered straight to your inbox.

Sarah

Last chance to shop for Christmas

I am pleased to say that we are still able to take internet orders and can process them in time for Christmas.

However, please make sure that you place your order by 4.00pm today (Monday 22nd December) to be sure of it arriving in time.

We are also more then happy to send your gift direct to the receiver on your behalf. Just send me an email at info@chichestercookshop.co.uk if you would like a special message attached - I have a roll of wrapping paper at the ready!

If you have any queries at all, or would like to place your order over the phone, please call 01243 827750.

Sarah

What a Mince up!

If you’re planning on making your own mincemeat this year it is worth investing in a mincer. Great for getting through the fruits quickly and taking the hassle of out chopping, a mincer will ensure a smoother mincemeat and get rid of the annoying lumps in individual pies.

After Christmas, why not use a mincer to make your own mince for pies, chilli con carne and bolognaise. You can mince your own spices in to create individual blends and add depth to much-loved recipes.

Why not make your own burgers in the summer to cook on the barbecue and experiment with different meats. Not only is it healthier to mince your own meat as you can choose your own cut of meat and control the fat content, but it can also be more cost-effective.

The Eddington’s Mincer-Pro that we have started selling on the website can be put in the dishwasher and have a suction base for simple securing to the worktop. They are the most popular mincer we sell in store and the suction base is incredibly strong - definitely a product we are happy to recommend.

Sarah

One week until Stir-up Sunday

Following Phoebe’s recent post about Christmas pudding moulds, I thought I would put up a recipe for Christmas Pudding in preparation for Stir-Up Sunday on 23^rd November.

This is a Nigel Slater recipe from Nation’s Favourite Food on the BBC Food site that is worth a look. Just don’t forget that the fruit needs soaking overnight, and don’t put it off to another weekend as you will need time for the pud to mature and once it is done, it is one less thing for you to worry about nearer the time.

Ingredients – Serves 8

• 350g/12¼oz sultanas
• 350g/12¼oz raisins or currants
• 150g/5¼oz dried figs, chopped
• 125g/4½oz candied peel
• 100g/3½oz dried apricots
• 75g/2½oz dark glace cherries, halved
• 150ml/5fl oz brandy
• 100g/3½oz ginger in syrup, chopped, plus 2 tbsp of the syrup
• 2 apples or quinces, grated
• 2 oranges, juice and zest
• 6 eggs, beaten
• 250g/8¾oz shredded suet
• 350g/12¼oz soft muscovado sugar
• 250g/8¾oz fresh breadcrumbs
• 175g/6¼oz self-raising flour
• 1 tsp mixed spice
• 2 old sixpences or coins (optional)

1. For this recipe you will need two 1.5 litre(2½ pint) plastic pudding basins with lids.

2. Soak the sultanas, raisins, currants, figs, peel, apricots and cherries in the brandy overnight, giving it a good stir now and again.

3. The following day, in a large bowl mix the ginger, syrup, apples or quinces, orange juice and zest with the eggs, suet, sugar, crumbs and flour.

4. Stir in the soaked fruit and spice.

5. Butter the two pudding basins and divide themix between them. Add coins now if using.

6. Cut two circles of greaseproof paper to cover the top of the pudding and fold a pleat down the centre to allow pudding to expand.

7. Put lids on the basins and steam puddings for 3½ hours.

8. Let puddings cool before removing greaseproof paper and covering tightly with cling film and lid. The puddings can now be stored in a cool, dry place until Christmas.

9. To reheat, steam pudding for a further 3½ hours, turn out and flame with brandy.

Have a look at the Speciality Tins and Mould section on our website for traditional bombe shaped moulds, or why not make individual puds? Lastly, don’t forget to make a wish when you stir the mixture.

Sarah

Kitchen knives that the Scouts would be proud of

Sue has been hard at work updating the knife section on our website, and we are proud to announce that Victorinox knives are now available to buy online. You maybe familiar with the Victorinox brand, as the Swiss brand has been making knives since 1884 and are famous for the Swiss Army Knife.

Whilst we don’t stock those, you will find a rather nice selection from the Fibrox range. Fibrox is a lovely light material that is great for knife handles. The unique anti-slip grip is extremely safe and practical in both the domestic and commercial kitchen as it offers a secure hold even when you have wet or greasy hands.

Moving onto the oh-so sharp blade. The Molybdenum Stainless Steel blade is ice-hardened, laser tested, and then if that wasn’t enough, sharpened twice to give you top quality over the 25 years the knife is guaranteed for.

On a more personal note, I would like to say that the Victorinox range of small knives are our best selling knives in store. Our customers love them so much that they buy two, so they still have a knife left when one is thrown away accidentally with the peelings!

Sarah

Kaboodle: like Facebook, but about shopping

Oh yes, the consumer now has their very own social networking site called Kaboodle. Just like any other site of it’s type users can sign up and create a profile, what makes Kaboodle so special is that you can create lists of products you have bought, hope to buy, and dreaming of buying. Now this might not sound very exciting at first, but when you consider that you can upload any product onto your page, and then discuss whether you like it or hate it, Kaboodle suddenly sounds a lot more fun.

Handy for writing your Christmas, Birthday or Wedding list, you can share your lists and equally see other peoples. Having played on Kaboodle for a bit I have found that it is great for finding products you would not normally think of and more importantly, new shops.

Whilst Kaboodle is mainly focused on USA at the moment, a few UK suppliers have started listing their products and ChichesterCookshop.co.uk has registered as a brand. Visit our page and see what its about, you can become a fan and be updated regularly on products, or add our things to your Wish List for Christmas. We have also put a Kaboodle button in the ‘Share’ feature on our website so it’s easy to upload new things to you’re profile.

I am very excited about this shopping revolution, especially as I can now visit and show my love for my favourite independent retailers from my desk.

Sarah

Suggestive Cupcake Anyone?

To celebrate a week of continuous blogging I am going to share my infamous recipe for cupcakes. The cakes are very well known amongst my friends and colleagues as I tend to make them for every occasion be it a barbecue or birthday... I am sure it has nothing to do with the fact I call them ‘Nipple Cakes’!

Ingredients for about 12 cakes

Make sure all the ingredients are at room temperature before starting

Cake

• 100g (4oz) Unsalted Butter
• 100g (4oz) Caster Sugar
• 100g (4oz) Self-Raising Flour
• 2 Eggs
• 1 Level Tsp Baking Powder

Icing

• 75g (3oz) Unsalted Butter
• 175g (6oz) Icing Sugar
• ¼ Tsp Vanilla Extract/Essence
• Fresh Raspberries

To make the Cake

Preheat the oven to 200C / 400F / Gas Mark 6 and line 12-hole bun tin with paper cases. The number of cakes made will differ depending on the size of the case you use, and how much you fill them.

Put all the ingredients together in a bowl and beat well until thoroughly mixed and smooth. The mixture should become lighter the more you mix.

Spoon the mixture into prepared cases, making sure you leave room for the cake to rise a little.

Pop the trays in the oven and bake for about 15 mins until golden brown, and a knife or cake tester comes out clean when stuck in the top. Lift the cakes out of the tin and cool on a wire rack.

To make the icing

Beat the butter until soft and easily mixed. Sift the icing sugar into the butter and mix thoroughly – it will be a little thick but don’t worry too much.

Add the vanilla and continue to beat until you have a lovely pale mixture. If the mixture really is too stiff then add a touch of milk. Only add the milk if you really have to, as the icing needs to be quite firm.

Spoon the icing onto the top of each cake and smooth into a swirl pattern with the back of a spoon. Ice the cakes thick enough so you can’t see any of the sponge base through it, but not so thick that it’s a mountain high.

Once you have iced the cakes, just before you are about to serve, pop a fresh raspberry on the top, in the centre, of each cake. The effect is a feast for the eyes and really makes the cake what it is, but don’t be afraid to experiment with whatever decoration you like.

I use a food mixer to make my cakes as allows me to multi-task (I always seem to in a rush when I make these for some reason). Why not try the KitchenAid Artisan Mixer – the range of colours is as beautiful as my cakes.

Sarah

Zip-Zip-Zip and the potatoes are done

That’s right, we are now stocking an electric peeler… Electric and battery operated tin openers have been around for years and since the success of the One Touch Can Opener lots more hand-held electric products have appeared on our shelves.

Here at ChichesterCookshop.co.uk we have a lovely new electric Multipeeler from the people at Zyliss. We stock it in fun colours (so you’re not tempted to throw it away with the peelings) and it even comes with batteries.

The Multi-Peeler has a fast moving serrated blade that is designed to speed through even the most fiddle-some fruits and vegetables, be it a squash or a tomato. The blade cuts easily through the peel so the skin won’t snag or bruise and as less pressure is placed on the wrist it is perfect for those with arthritis and limited wrist movement.

Not just for fruit and veg, we have been using our buzzy friend to shave parmesan onto salads and chocolate onto desserts.

Check out the Peeler, Crusher and Opener section on our website to see the full range.

Sarah

A Ducking Good Day at River Cottage

Blessed with true British weather, my day at the River Cottage Duck Fair really was perfect weather for our webbed-feet friends. The rain didn’t dampen the mood though and a great day was to be had. As a fan of River Cottage and Hugh Fearnley-Whittingstall ‘excited’ does not sum up my emotions on arrival at the farm, and the skidding run to the gates through the mud turned me from town-dweller to country-kin in one swift glide.

I won’t bore you with how Hugh F-W made my lunch and then asked my opinions on the flavour combinations etc, or how I was on the prime-time Channel 4 broadcast of River Cottage Autumn. But I do want to share with you my beetroot conversion.

As featured in the TV programme, there was a beetroot tent at the fair containing all things purple, aiming to convert people like myself from beetroot haters to beetroot lovers. I am always one to try something out, and through my journey of beetroot salsa, beetroot brownies and beetroot ice-cream I actually found myself enjoying the whole experience. I actually liked the purple vegetable so much I went home and made beetroot brownies.

I am now a full convert and can’t get enough of the staining colour. So much so that I am going to post the brownie recipe in a couple of days in hope that you will make it too and enjoy the moist, deep purple, yummy, gooey cake as much as me.

Sarah

Time for tea for two…or ten…

The clocks are going back, the snow is settling in (well… in some parts of the country anyway) and everyone is starting to grumble about the countdown to Christmas. Now I don’t know about you, but I find that the best solution to the above occurrences is a nice cup of tea and a sit down. What better way to do this then with a beautiful teapot.

Ranging in sizes from two-cup/one-mug, up to gigantic ten-cup teapots there is no excuse not to take the time and rest in the good ol’ tradition. There is a reason why the Japanese take such pride and importance in the Tea Ceremony and it’s high time we follow suit, make a brew, and enjoy taking tea.

On that note, I’m off to make a cup of coffee!

Sarah

Ready Steady Spork

Sporks and SteadySticks at the ready, the time to get the picnic rug out is upon us.

Picnics are often a challenge for even the best chef and the most sophisticated diner. Who would have thought it would prove so difficult to create a tasty and interesting, yet practical and transportable feast - and I haven’t even mentioned the trials of juggling plate, cutlery and glass yet!

We like to try and lend a helping hand in these times of woe here at the Chichester Cookshop and have found a few products that might just prove useful to you.

The idea of the Spork has been around for a while, however nothing has come close to the marvel that is the Light My Fire Spork. It isn’t often that I get excited about cutlery but this little gem is great. Perfect in a lunch box, on a picnic, for travelling or even camping, a Spork saves a lot of hassle by combining three utensils into one. Eat some pasta, slice some fruit or even stir a cup of tea this one hit wonder will do it all. Available in four different colours, this is definitely one to check out.

If you don’t like the idea of a Spork then maybe SteadyStick is more your thing. Inventive spirals that stand in the ground, SteadySticks will hold your wine glass, bottle or tumbler firm and level leaving your hands free and your mind clear. No longer will you be preoccupied with the concern of knocking over a glass, or the precarious balancing act of standing a half full bottle on uneven ground. SteadySticks solve these dilemmas, leaving you and your guests free to enjoy the great outdoors, rather then battling the elements.

Now all that is left is to make the food, pack up that hamper and get out in the great outdoors!

On a less outdoorsy, more indoorsy note, we have had lots of bright lovely silicone things delivered into the Chichester Cookshop branch in Sadlers Walk. Ranging from polka-dot pastry brushes to mini funnels there is no excuse to have a plain kitchen. I am a true silicone convert and I hope other people will jump on my wagon. It is so easy to use, clean and store I don’t think I’ll ever go back to the old ways.

Anyway, more of silicone in the weeks to come.

Bye for now,
Sarah

P.S. On a more personal note I will be running the 5KM Race for Life at the Weald and Downland on the Sunday 13^th July. Please visit my team sponsorship page and donate some money to Cancer Research UK.

Cracking on with the corkscrews

Welcome to week two of the Chichester Cookshop Blog

It is sunny as ever in Chichester today and the Cookshop is hot hot hot. Iced-coffees all round I feel.

Other things to note: Alessi Limited Alessandro M. Corkscrews are selling fast so get your order in quick.

Hope you enjoy the sun and get a chance to barbecue!

Sarah

Opening the recipe book

Welcome to the Chichester Cookshop’s first blog.

We are hoping to update every week with goings on of the store and website, such as which deliveries have come in and what new products are up for you to look at.

As time goes on the blog will become more rooted and developed and is going to include our favourite recipes and restaurants and hopefully some links to some interested sites.

Please feel free to have a nose around, look at our site and ask any questions. We really do appreciate the feedback.

Thanks for stopping by,

Sarah