Carway-Roe Events blog post number one - here goes! Phoebe and I are really enjoying doing what we do; which in it’s simplest explanation is providing a great dining experience for our clients.
We’ve been busying ourselves in-between bookings pushing the business forward organising a number of exciting events and ventures. Writing my blog being one of them. Being a lover of local, seasonal and just great food in general I thought it would be a great opportunity to share some of my favourite tried and tested recipes, showcasing the best ingredients available in food heaven of Norfolk each month. I will also be featuring mine and Phoebe’s top places to eat, interesting openings, food from our travels and much more so if this tickles your fancy then scroll on down to check out my first recipe I’ve posted using one of my favourite vegetables (Yes - it IS a vegetable!)
As a chef there’s always that long wait for the first seasons rhubarb, however it keeps getting earlier due to a technique called forcing. I absolutely love cooking with Rhubarb. Its flavour is quite unique and goes well both savoury and sweet dishes. But today I am using this wonderful pink product in a sweet dish using alongside Blood orange and ginger.
For the Tart filling:
4 x Blood oranges (The zest of 2 and juice all 4)
6 x Medium free range eggs
200g caster sugar
1 Teaspoon of Organic vanilla bean paste
150ml double cream
For the pastry:
100g non salted butter
200g Plain flour
1 pinch of salt
1 Free range egg beaten
For the Rhubarb and ginger compote:
250g roughly chopped Rhubarb
2 teaspoons of ground ginger
150g caster sugar
50g crumbled ginger shortbread
250g poached Rhubarb
4 segments of blood orange
To make the Pastry:
Rub fat into flour by hand or with a mixer or processor, depending on the amount of washing up you can face (processor does it really well and you can bung the egg in too and it does it in one go but loads of washing up!). Anyway, when it's like breadcrumbs add the egg and mix together into a ball. Wrap in film and refrigerate for about an hour then roll out to however thick required, put in baking tin, making sure it's pressed into the edges, (don't trim it yet) and cover and refrigerate again for about half an hour. Heat oven to 180 and remove from fridge and trim edges and prick base with a fork. Put baking paper and baking beans or rice/pasta (you can save and reuse rice or pasta again for other pastry baking) on top, making sure it's up to the edges so they don't sag, to stop it rising. Cook for about 10 mins then remove paper and beans and put back for another 5 mins; remove and cool slightly. Now turn the oven down to 100c. It's now ready to fill.
To make the tart filling:
Finely grate the zest from 2 of the oranges, then set aside. Squeeze the juice from the Blood oranges to give 180ml. Break the eggs into a bowl, add the caster sugar and vanilla, then whisk lightly with a whisk until just mixed but not frothy. Strain in the citrus juice, add the double cream, then mix briefly. Pour into large measuring jug.
Partly pull out the shelf of the preheated oven 100c, slide the pastry case onto it, then pour in the filling. Carefully slide the shelf back in and bake for 45-50 minutes or until just set. It should still be a little wobbly in the centre, but will firm up as it cools. Remove and leave to cool, but don’t refrigerate as this will make the tart soggy, This tart is best served, cut into wedges, on the day it’s made just like any cake or tart really.
To make the Jam:
To make the Jam place the roughly chopped rhubarb, sugar, ginger and a tablespoon of white wine in a saucepan. Put the saucepan of a medium heat and simmer away for around 30 minutes or until the the mixture turns into a jammy consistency.
Now enjoy with friends and family because thats what food is for!