Baileys Creme Caramel

A big fan of any creamy desserts, this is up there in my top five. And although it looks a bit daunting to make, it really is pretty much foolproof. You just need to have a high sided roasting dish and 6 ramekins (or similar). You can make this without the Baileys - I just think it adds a lovely flavour.

Ingredients:    (Serves 6)

140g caster sugar
3 tbsp. cold water
500ml milk
100g caster sugar
3 eggs, plus 2 egg yolks
3 tbsp. Irish cream liqueur (I like Baileys)
a couple drops vanilla essence
boiled kettle of water


Method:

Put the ramekins into a high sided roasting tray and have ready. Set the oven to 160 C.

Put the water and sugar into a heavy based pan and put on a gentle heat to melt the sugar, then turn up the heat and boil. Don't leave the pan alone and also don't stir the syrup. It will start to go a little golden at the edges. Holding the handle of the pan, swirl the syrup so the heat gets to it all. When the bubbling syrup is all a medium golden caramel colour, take it off the heat and immediately pour a small amount into each ramekin. You should have enough to well coat the bottom of each.

Put the milk on the heat and turn it off just as its beginning to boil. Put the eggs into a bowl with the sugar and whisk. Gradually add the hot milk until mixed well. Strain the custard into a large jug and then add the liqueur and vanilla. Pour into the ramekins.

Pour boiling water in the roasting tray so it comes up about half way up the ramekins and put the tray into the oven. Cook for 15-20mins, then remove from the oven. Leave to cool and then pop in the fridge for about 3-4 hours. You can have these in the fridge for about 3 days.

To serve, take the crème caramels out of the fridge for about 5 minutes. Then run a sharp knife around the top edge of the ramekin, put a small plate over the top and turn over. If the custard doesn't come out gently holding upside down (and close to the plate) carefully use a knife to encourage it. It should pop out beautifully and the sauce will pool around the set custard. Serve and enjoy!!

Warm Sumac Crusted Lamb Salad with Roasted Tomatoes & Pine Nuts

This lamb salad is a recipe I have been playing with for many years to get the exact flavour I wanted. Finally, I am happy with it. I have bad memories of many years ago making this with lamb neck fillet for guests (bad idea, too chewy) and spinach (only works if a hot dish). But this combo it lovely as a warm salad and is very simple flavours. 

Lamb fillet is not cheap, I know - but I figure, I'd rather have lamb only twice a year and have a decent piece. The dish is very easy to put together too, as it wants to be served warm, so there is no rush on timings. Which is great for when you have guests as you can prep it before they arrive. It looks and tastes rather impressive!

Ingredients:            (serves 2)

2 small (or 1 large) lamb fillets, trimmed.
1 tbsp. sumac powder
2 tbsp. olive oil
1 tbsp. butter
1 clove garlic, crushed
10 baby potatoes, quartered 
100g green beans, halved
sprig thyme, leaves only (or 1/4 tsp dried)
200g baby plum or cherry tomatoes
3 handfuls mixed baby leaf salad
30g pine nuts
2 tbsp. balsamic vinegar
Salt & Pepper

Method:

Set the oven to 180 C to pre heat. Boil or steam the potatoes and green beans (you can do them together) for about 13-15 mins or until tender. Strain and put into a large bowl. 

Put the tomatoes on a baking tray and use 1 tbsp. olive oil to gently coat. Sprinkle with the thyme, salt & pepper set to one side. Rub the sumac on the lamb fillets and season with salt & pepper.

Heat the other tbsp. oil in an ovenproof frying pan (*see note at the bottom) and fry on all sides to brown. Add the garlic and butter and baste the lamb in the buttery garlic for a couple of minutes. Put the lamb in the oven for approx. 20 minutes (depending on the size of the fillet). Put the tray of tomatoes in the oven at the same time.

Remove the lamb and tomatoes from the oven and leave to rest for 10 minutes. Then you can assemble the salad. 

Put the roasted tomatoes into the bowl of potatoes and green beans, reserving any roasting juices. Add the lettuce and pine nuts and toss well.

Pour some of the roasting lamb juices into a jug and add a tbsp. of the tomato juices. Slice the lamb. Add the balsamic vinegar to the jug of juice and whisk. Taste to test (it may need a little oil if the lamb was very lean).

Put a generous portion of the salad onto a place, top with the lamb slices and drizzle over the balsamic dressing. Enjoy!

  
*Note: If you only have frying pans with plastic handles, just put the fried lamb into a warmed oven proof dish. 

*Note: If you can't get sumac, the dish is still delicious without.