Recipes from the Crypt
Café in the Crypt Crumble
Why not try one of our favourite recipes at home. Our Head Chef Stuart House has let us in on his secret for Apple and Oat Crumble.
Café in the Crypt Apple and Oat Crumble - makes 6 - 8 servings
Ingredients
- Bramley apples 1.5 kg
- Plain flour 300g
- Rolled oats 100g
- Margarine 150g
- Caster sugar 150g
- Ground mixed spice 1 teaspoon
- Unsalted butter 50g
Method
- Rub flour and margarine together until mixed well with no lumps of margarine throughout mixture.
- Add oats and mix slowly until the mixture starts to become a crumbly paste.
- Chill the mixture for 2 hours before use.
- Peel and core apples, cut into quarters and place into a pan with butter, caster sugar, mixed spice and 50ml of water.
- Place a lid on, and slowly cook for 15 minutes.
- Place into a deep baking dish and leave to cool for 30 minutes at room temperature.
- Flake crumble mixture over apples, and bake for 45-50 minutes.
- Serve with custard and enjoy!
Homemade onion Bajees: 10 Large Bhajees
200gr Gram flour 1kg Spanish onions 50gr Red lentils 1 Eggs 1/4 Bunch Coriander 1 Large potatoes (sliced) 1 tsp spn Tumeric 1/4tsp Chilli powder 1/4tsp Punch Puran 1/4tsp Black onion seed 1/4tsp Black pepper 1tsp Salt
Method
With the exception of the gram flour, mix gently all other ingredients. Once mixed, slowly fold in flour.
With wet hands, take 2-3 oz of mixture and roll into a ball, deep fry immediately in vegetable oil. Cook until golden brown and serve with a fresh mint and coriander yoghurt sauce.
Crème Brulee (Makes 4)
1 pts double cream 4 Egg yolks 1oz caster sugar 1/4 tsbl Vanilla Essence
Method
Add egg yolks to cream and gently whisk, add sugar and vanilla and mix in. Place through a fine sieve to remove unwanted items so as to make mixture creamy when cooked. Place into moulds and sit into a bain marie (water bath) 1.5 inches deep. Cover with silicone paper, and then cover tightly the whole tray in cling film.
Cook in a steamer for 38-42 mins until just set. Chill for 24 hours and glaze with sugar.
Fudge Cakes 1x12" cake = 12 portions
10oz unsalted butter 7oz Castor sugar 7 Eggs 10oz Dark chocolate 5oz Ground almonds 5oz Rolled oats
Method
Cream butter and sugar together until white, then fold in almonds, oats and melted chocolate. Whisk in eggs and then place mixture into 4x 10inch cake tins.
Cook in a moderate oven for 1 hour and 30 mins.
Allow to cool and cover with 1.5 lbs of melted milk chocolate.
Mushroom and Lemon Balm Soup: 10 portions
500gr peeled potatoes 100gr carrots 50gr Spanish onions 1/2 Head celery 0.8 ltr Vegetable stock 200gr White mushrooms 20gr lemon Balm 50ml double cream Seasoning
Method
Gently fry root vegetables in olive oil, until soft and then add mushrooms and stock. Cook gently for 1.5 hours adding cream, lemon balm and seasoning and place puree through a blender. Check seasoning.
