Hi everyone and welcome to the blog. This week, sees the discovery of St. Helena and Independence Day in Guyana. This week’s blog has a distinctive “French” feel to it. This week’s recipes are all French recipes taken from the Good Food Channel’s website www.uktv.co.uk/food. They are Coq au Vin, Camargue Daube of Beef, and Cherry Clafoutis Tart. The herb of the week is Wild Garlic.
St. Helena, named after St Helena of Constantinople, is an island of volcanic origin in the South Atlantic Ocean. It is part of the British overseas territory of Saint Helena, Ascension and Tristan da Cunha which also includes Ascension Island and the islands of Tristan da Cunha. Saint Helena measures about 16 by 8 kilometres (10 by 5 mi) and has a population of 4,255 (2008 census). It is one of the most isolated islands in the world. For centuries, it was an important stopover for ships sailing to Europe from Asia and South Africa. The British also used the island as a place of exile, most notably for Napoleon I.
Most historical accounts state that the island was discovered on 21 May 1502 by the Galician navigator João da Nova sailing at the service of the Portuguese Crown, and that he named it "Santa Helena" after Helena of Constantinople. Another theory holds that the island found by De Nova was actually Tristan da Cunha 2,430 kilometres (1,510 mi) to its south, and that Saint Helena was discovered by some of the ships attached to the squadron of Estêvão da Gama expedition on 30 July 1503 (as reported in the account of clerk Thomé Lopes). The Portuguese found the island uninhabited, with an abundance of trees and fresh water. They imported livestock, fruit trees and vegetables, and built a chapel and one or two houses. Though they formed no permanent settlement, the island was an important rendezvous point and source of food for ships travelling from Asia to Europe.
The Dutch Republic formally made claim to St Helena in 1633, although there is no evidence that they ever occupied, colonised or fortified it. By 1651, the Dutch had mainly abandoned the island in favour of their colony at the Cape of Good Hope. In 1657, Oliver Cromwell, granted the English East India Company a charter to govern St Helena and the following year the Company decided to fortify the island and colonise it with planters. The first governor, Captain John Dutton, arrived in 1659, and from that date St Helena became Britain’s second oldest colony (after Bermuda). After the Restoration of the English monarchy in 1660, the East India Company received a Royal Charter giving it the sole right to fortify and colonise the island. The fort was renamed James Fort and the town Jamestown, in honour of the Duke of York, later James II of England.
From about 1770, the island enjoyed a lengthy period of prosperity. Captain James Cook visited the island in 1775 on the final leg of his second circumnavigation of the world. St James' Church was erected in Jamestown in 1774 and in 1791-2 Plantation House was built, and has since been the official residence of the Governor. On leaving the University of Oxford, in 1676, Edmond Halley visited Saint Helena and set up an observatory with a 24-foot-long (7.3 m) aerial telescope with the intention of studying stars from the Southern Hemisphere. The site of this telescope is near St Mathew's Church in Hutt's Gate, in the Longwood district. The 680m high hill there is named for him and is called Halley's Mount.
In 1815 the British government selected Saint Helena as the place of detention of Napoleon Bonaparte. He was brought to the island in October 1815 and lodged at Longwood, where he died on 5 May 1821. During this period, St Helena remained in the East India Company’s possession, but the British government met additional costs arising from guarding Napoleon. The island was strongly garrisoned with British troops, and naval ships circled the island. After Napoleon's death the thousands of temporary visitors were soon withdrawn and the East India Company resumed full control of Saint Helena. Owing to Napoleon's praise of St Helena’s coffee during his exile on the island, the product enjoyed a brief popularity in Paris in the years after his death.
The latter half of the 19th century saw the advent of steam ships not reliant on trade winds, as well as the diversion of Far East trade away from the traditional South Atlantic shipping lanes to a route via the Red Sea (which, prior to the building of the Suez Canal involved a short overland section). These factors contributed to a decline in the number of ships calling at the island from 1,100 in 1855 to only 288 in 1889. In 1840, a British naval station was established on the island to suppress the African slave trade, and between 1840 and 1849 over 15,000 freed slaves, known as "Liberated Africans" were landed there. Between 1900-01, over 6,000 Boer prisoners were held on the island, and the population reached its all-time high of 9,850 in 1901.In 1858, the French emperor Napoleon III successfully gained the possession, in the name of the French government, of Longwood House and the lands around it, last residence of Napoleon I (who died there in 1821). It is still French property, administered by a French representative and under the authority of the French Ministry of Foreign Affairs.
From 1958, the Union Castle shipping line gradually reduced its service calls to the island. Curnow Shipping, based in Avonmouth, replaced the Union-Castle Line mailship service in 1977, using the RMS (Royal Mail Ship) St Helena. The British Nationality Act 1981 reclassified St Helena and the other Crown colonies as British Dependent Territories. The islanders lost their status as "Citizens of the United Kingdom and Colonies" and thus lost the right of abode in Britain. For the next 20 years, many could find only low-paid work with the island government, and the only available overseas employment was on the Falkland Islands and Ascension Island. The Development and Economic Planning Department, which still operates, was formed in 1988 to contribute to raising the living standards of the people of St Helena. The St Helena Constitution took effect in 1989 and provided that the island would be governed by a Governor and Commander-in-Chief, and an elected Executive and Legislative Council. In 2002, the British Overseas Territories Act restored full passports to the islanders, and renamed the Dependent Territories (including St Helena) the British Overseas Territories. In 2009, St Helena and its two territories received equal status under a new constitution, and the British Overseas Territory was renamed Saint Helena, Ascension and Tristan da Cunha.
Most historical accounts state that the island was discovered on 21 May 1502 by the Galician navigator João da Nova sailing at the service of the Portuguese Crown, and that he named it "Santa Helena" after Helena of Constantinople. Another theory holds that the island found by De Nova was actually Tristan da Cunha 2,430 kilometres (1,510 mi) to its south, and that Saint Helena was discovered by some of the ships attached to the squadron of Estêvão da Gama expedition on 30 July 1503 (as reported in the account of clerk Thomé Lopes). The Portuguese found the island uninhabited, with an abundance of trees and fresh water. They imported livestock, fruit trees and vegetables, and built a chapel and one or two houses. Though they formed no permanent settlement, the island was an important rendezvous point and source of food for ships travelling from Asia to Europe.
The Dutch Republic formally made claim to St Helena in 1633, although there is no evidence that they ever occupied, colonised or fortified it. By 1651, the Dutch had mainly abandoned the island in favour of their colony at the Cape of Good Hope. In 1657, Oliver Cromwell, granted the English East India Company a charter to govern St Helena and the following year the Company decided to fortify the island and colonise it with planters. The first governor, Captain John Dutton, arrived in 1659, and from that date St Helena became Britain’s second oldest colony (after Bermuda). After the Restoration of the English monarchy in 1660, the East India Company received a Royal Charter giving it the sole right to fortify and colonise the island. The fort was renamed James Fort and the town Jamestown, in honour of the Duke of York, later James II of England.
From about 1770, the island enjoyed a lengthy period of prosperity. Captain James Cook visited the island in 1775 on the final leg of his second circumnavigation of the world. St James' Church was erected in Jamestown in 1774 and in 1791-2 Plantation House was built, and has since been the official residence of the Governor. On leaving the University of Oxford, in 1676, Edmond Halley visited Saint Helena and set up an observatory with a 24-foot-long (7.3 m) aerial telescope with the intention of studying stars from the Southern Hemisphere. The site of this telescope is near St Mathew's Church in Hutt's Gate, in the Longwood district. The 680m high hill there is named for him and is called Halley's Mount.
In 1815 the British government selected Saint Helena as the place of detention of Napoleon Bonaparte. He was brought to the island in October 1815 and lodged at Longwood, where he died on 5 May 1821. During this period, St Helena remained in the East India Company’s possession, but the British government met additional costs arising from guarding Napoleon. The island was strongly garrisoned with British troops, and naval ships circled the island. After Napoleon's death the thousands of temporary visitors were soon withdrawn and the East India Company resumed full control of Saint Helena. Owing to Napoleon's praise of St Helena’s coffee during his exile on the island, the product enjoyed a brief popularity in Paris in the years after his death.
The latter half of the 19th century saw the advent of steam ships not reliant on trade winds, as well as the diversion of Far East trade away from the traditional South Atlantic shipping lanes to a route via the Red Sea (which, prior to the building of the Suez Canal involved a short overland section). These factors contributed to a decline in the number of ships calling at the island from 1,100 in 1855 to only 288 in 1889. In 1840, a British naval station was established on the island to suppress the African slave trade, and between 1840 and 1849 over 15,000 freed slaves, known as "Liberated Africans" were landed there. Between 1900-01, over 6,000 Boer prisoners were held on the island, and the population reached its all-time high of 9,850 in 1901.In 1858, the French emperor Napoleon III successfully gained the possession, in the name of the French government, of Longwood House and the lands around it, last residence of Napoleon I (who died there in 1821). It is still French property, administered by a French representative and under the authority of the French Ministry of Foreign Affairs.
From 1958, the Union Castle shipping line gradually reduced its service calls to the island. Curnow Shipping, based in Avonmouth, replaced the Union-Castle Line mailship service in 1977, using the RMS (Royal Mail Ship) St Helena. The British Nationality Act 1981 reclassified St Helena and the other Crown colonies as British Dependent Territories. The islanders lost their status as "Citizens of the United Kingdom and Colonies" and thus lost the right of abode in Britain. For the next 20 years, many could find only low-paid work with the island government, and the only available overseas employment was on the Falkland Islands and Ascension Island. The Development and Economic Planning Department, which still operates, was formed in 1988 to contribute to raising the living standards of the people of St Helena. The St Helena Constitution took effect in 1989 and provided that the island would be governed by a Governor and Commander-in-Chief, and an elected Executive and Legislative Council. In 2002, the British Overseas Territories Act restored full passports to the islanders, and renamed the Dependent Territories (including St Helena) the British Overseas Territories. In 2009, St Helena and its two territories received equal status under a new constitution, and the British Overseas Territory was renamed Saint Helena, Ascension and Tristan da Cunha.
Guyana, officially the Cooperative Republic of Guyana, previously known as British Guiana, is a sovereign state on the northern coast of South America that is culturally part of the Anglophone Caribbean. Guyana has been a former colony of the Dutch and for over 200 years of the British. It is the only state of the Commonwealth of Nations on mainland South America, and it is also a member of the Caribbean Community (CARICOM), which has its secretariat headquarters in Guyana's capital, Georgetown. Guyana is also one of the few Caribbean countries which are not islands. Guyana achieved independence from the United Kingdom on 26 May 1966 and became a Republic on 23 February 1970.
Historically, the region known as "Guiana" or "Guayana" comprised of the large shield landmass north of the Amazon River and east of the Orinoco River known as the "Land of many waters” and consists of three Dutch colonies: Essequibo, Demerara, and Berbice. Modern Guyana is bordered to the east by Suriname, to the south and southwest by Brazil, to the west by Venezuela, and on the north by the Atlantic Ocean. At 215,000 km2, Guyana is the third-smallest independent state on the mainland of South America (after Uruguay and Suriname). Its population is approximately 770,000. Guyana is one of the six non-Spanish-speaking territories on the continent, along with Brazil (Portuguese), Suriname (Dutch), French Guiana (French), South Georgia and Sandwich Islands (English] and Falkland Islands (English).
Guyana was inhabited by the Arawak and Carib tribes of Native Americans. Although Christopher Columbus sighted Guyana during his third voyage (in 1498), the Dutch were the first to establish colonies: Essequibo (1616), Berbice (1627), and Demerara (1752). The British assumed control in the late 18th century, and the Dutch formally ceded the area in 1814. In 1831 the three separate colonies became a single British colony known as British Guiana. Guyana achieved independence from the United Kingdom on 26 May 1966 and became a republic on 23 February 1970, remaining a member of the Commonwealth. The United States State Department and the US Central Intelligence Agency (CIA), along with the British government, played a strong role in influencing political control in Guyana during this time. The American government supported Forbes Burnham during the early years of independence because Cheddi Jagan was a self declared Marxist. They provided secret financial support and political campaign advice to Burnham's People's National Congress to the detriment of the Jagan-led People's Progressive Party, mostly supported by Guyanese of Indian descent.
Historically, the region known as "Guiana" or "Guayana" comprised of the large shield landmass north of the Amazon River and east of the Orinoco River known as the "Land of many waters” and consists of three Dutch colonies: Essequibo, Demerara, and Berbice. Modern Guyana is bordered to the east by Suriname, to the south and southwest by Brazil, to the west by Venezuela, and on the north by the Atlantic Ocean. At 215,000 km2, Guyana is the third-smallest independent state on the mainland of South America (after Uruguay and Suriname). Its population is approximately 770,000. Guyana is one of the six non-Spanish-speaking territories on the continent, along with Brazil (Portuguese), Suriname (Dutch), French Guiana (French), South Georgia and Sandwich Islands (English] and Falkland Islands (English).
Guyana was inhabited by the Arawak and Carib tribes of Native Americans. Although Christopher Columbus sighted Guyana during his third voyage (in 1498), the Dutch were the first to establish colonies: Essequibo (1616), Berbice (1627), and Demerara (1752). The British assumed control in the late 18th century, and the Dutch formally ceded the area in 1814. In 1831 the three separate colonies became a single British colony known as British Guiana. Guyana achieved independence from the United Kingdom on 26 May 1966 and became a republic on 23 February 1970, remaining a member of the Commonwealth. The United States State Department and the US Central Intelligence Agency (CIA), along with the British government, played a strong role in influencing political control in Guyana during this time. The American government supported Forbes Burnham during the early years of independence because Cheddi Jagan was a self declared Marxist. They provided secret financial support and political campaign advice to Burnham's People's National Congress to the detriment of the Jagan-led People's Progressive Party, mostly supported by Guyanese of Indian descent.
My first recipe is Coq au Vin, recipe by Ainsley Harriott, courtesy of The Good Food Channel website.
Serves 4, takes 15mins to prepare and 25mins to cook.
750g x Floury Potatoes, diced
4-5tbsp x Olive Oil
6 x Boneless Skinless Chicken Thighs, halved
1tbsp x Seasoned Flour
8 x Button Onions, quartered
4 x Rashers of Smoked Streaky Bacon, cut into strips
100g x Button Mushrooms, quartered
1 x Clove Garlic, crushed
2tbsp x Brandy
300ml x Red Wine
2 x Sprigs of Thyme, or ½ tsp x Dried Thyme
1tbsp x Tomato Purée
1/2tsp x Cornflour
2tbsp x Chopped Parsley
Salt & Black Pepper
4-5tbsp x Olive Oil
6 x Boneless Skinless Chicken Thighs, halved
1tbsp x Seasoned Flour
8 x Button Onions, quartered
4 x Rashers of Smoked Streaky Bacon, cut into strips
100g x Button Mushrooms, quartered
1 x Clove Garlic, crushed
2tbsp x Brandy
300ml x Red Wine
2 x Sprigs of Thyme, or ½ tsp x Dried Thyme
1tbsp x Tomato Purée
1/2tsp x Cornflour
2tbsp x Chopped Parsley
Salt & Black Pepper
Cook the diced potatoes in a large pan of boiling, salted water for 10-15 minutes until tender. Meanwhile, heat 1 tablespoon of the oil in a large pan. Dust the chicken thighs with seasoned flour and cook in the pan for 1-2 minutes on each side. Add the onion and bacon and cook for 2-3 minutes, then add the mushrooms and garlic and stir-fry for a further 2 minutes until well browned. Pour over the brandy and carefully ignite.
When the flames have subsided, pour in the red wine and bring to the boil. Add the thyme and tomato purée and simmer gently for 15 minutes until the chicken is cooked. Mix the cornflour to a smooth paste with a little water and stir it in, return to the boil and cook for a minute or so, stirring until thickened; season to taste. Drain the potatoes and mash well. Stir in the remaining olive oil and the parsley; season to taste. Divide among the serving plates and spoon over the coq au vin. Serve immediately.
When the flames have subsided, pour in the red wine and bring to the boil. Add the thyme and tomato purée and simmer gently for 15 minutes until the chicken is cooked. Mix the cornflour to a smooth paste with a little water and stir it in, return to the boil and cook for a minute or so, stirring until thickened; season to taste. Drain the potatoes and mash well. Stir in the remaining olive oil and the parsley; season to taste. Divide among the serving plates and spoon over the coq au vin. Serve immediately.
My next recipe is Camargue Daube of Beef, recipe by Trish Deseine, courtesy of The Good Food Channel website.
Serves 6, takes 30mins + marinating time to prepare and 4hrs 15mins to cook.
1kg x Beef Shin
1 x orange, pared zest only
1 x Cinnamon Stick
2 x Bay Leaves
1 x Handful of Flat-Leaf Parsley
1 x Sprig of Thyme
6-8 x Cloves
3 x Onions
2 x Carrots
1 x Celery Stick, sliced
4 x Garlic Cloves, sliced
150g x Bacon, chopped
750ml x Red Wine
100ml x French brandy
100g x Flour
3-4tbsp x Olive Oil
2tsp x Tomato purée, or more to taste
1Ltr x Beef Stock
1 x orange, pared zest only
1 x Cinnamon Stick
2 x Bay Leaves
1 x Handful of Flat-Leaf Parsley
1 x Sprig of Thyme
6-8 x Cloves
3 x Onions
2 x Carrots
1 x Celery Stick, sliced
4 x Garlic Cloves, sliced
150g x Bacon, chopped
750ml x Red Wine
100ml x French brandy
100g x Flour
3-4tbsp x Olive Oil
2tsp x Tomato purée, or more to taste
1Ltr x Beef Stock
Cut the beef into chunks and put in a large bowl with the orange zest, cinnamon, bay leaves, parsley, thyme and most of the cloves. Add the onions, carrots, celery, garlic and bacon. Pour in the bottle of wine, season well with salt and pepper then add the brandy. Leave to marinate until the meat has changed colour (due to the red wine). Lift the marinated meat from the bowl and pat dry with kitchen paper. Toss it in the flour so that the chunks are thoroughly dusted. Heat some oil in a pot and brown the meat all over, turning it a couple of times. Add the tomato paste and beef stock and stir well. Finally add the marinade with the vegetables and the last couple of cloves. Cover and leave on the hob at a very gentle heat for 3-4 hours, keeping an eye on it and stirring from time to time. Alternatively cook in an oven set to 120-130C/100C fan/Gas 1 for the same period.
Herb of the week – Wild Garlic (Allium vineale) 
Wild Garlic (Allium vineale), also known as Crow Garlic, is a perennial bulbflower in the genus Allium, native to Europe, north Africa and western Asia. The species was introduced in Australia and North America, where it has become an invasive species.
All parts of the plant have a strong garlic odour. The underground bulb is 1-2 cm diameter, with a fibrous outer layer. The main stem grows to 30-120 cm tall, bearing 2-4 leaves and an apical inflorescence 2-5 cm diameter comprising a number of small bulbils and none to a few flowers, subtended by a basal bract. The leaves are slender hollow tubes, 15-60 cm long and 2-4 mm thick, waxy textured, with a groove along the side of the leaf facing the stem. The flowers are 2-5 mm long, with six petals varying in colour from pink to red or greenish-white. It flowers in the summer, June to August in northern Europe. Plants with no flowers, only bulbils, are sometimes distinguished as the variety Allium vineale var. compactum, but this character is probably not taxonomically significant.
The healing power of the plant is most potent in its freshly harvested leaves. As with cultivated garlic, wild garlic is effective for those with gastrointestinal ailments. The components of the freshly picked herb are equally effective against skin rashes, arteriosclerosis and worms. Tea made from the fresh leaves is also helpful in other ways: It works to purify the blood and lower high blood pressure, as well as disinfect the urinary tract. The primary component of wild garlic is its essential oil allium; the oil's sulphur improves circulation, protects against arteriosclerosis and strengthens intestinal flora. Abundant amounts of vitamin C, magnesium and manganese contribute to the tea's effect of fortifying the immune system. Like other plants in the allium, or onion, group, wild garlic contains substances that have a supportive effect on blood vessels and arteries. Drinking wild-garlic tea over an extended period of time may help protect against chest pain, heart attacks and strokes.
Wild garlic contains manganese, which improves the body's ability to use vitamin B1. When fatigue and instability are caused from a B1-deficiency, wild-garlic tea may help boost energy and restore vitality.
Wild Garlic (Allium vineale), also known as Crow Garlic, is a perennial bulbflower in the genus Allium, native to Europe, north Africa and western Asia. The species was introduced in Australia and North America, where it has become an invasive species.
All parts of the plant have a strong garlic odour. The underground bulb is 1-2 cm diameter, with a fibrous outer layer. The main stem grows to 30-120 cm tall, bearing 2-4 leaves and an apical inflorescence 2-5 cm diameter comprising a number of small bulbils and none to a few flowers, subtended by a basal bract. The leaves are slender hollow tubes, 15-60 cm long and 2-4 mm thick, waxy textured, with a groove along the side of the leaf facing the stem. The flowers are 2-5 mm long, with six petals varying in colour from pink to red or greenish-white. It flowers in the summer, June to August in northern Europe. Plants with no flowers, only bulbils, are sometimes distinguished as the variety Allium vineale var. compactum, but this character is probably not taxonomically significant.
The healing power of the plant is most potent in its freshly harvested leaves. As with cultivated garlic, wild garlic is effective for those with gastrointestinal ailments. The components of the freshly picked herb are equally effective against skin rashes, arteriosclerosis and worms. Tea made from the fresh leaves is also helpful in other ways: It works to purify the blood and lower high blood pressure, as well as disinfect the urinary tract. The primary component of wild garlic is its essential oil allium; the oil's sulphur improves circulation, protects against arteriosclerosis and strengthens intestinal flora. Abundant amounts of vitamin C, magnesium and manganese contribute to the tea's effect of fortifying the immune system. Like other plants in the allium, or onion, group, wild garlic contains substances that have a supportive effect on blood vessels and arteries. Drinking wild-garlic tea over an extended period of time may help protect against chest pain, heart attacks and strokes.
Wild garlic contains manganese, which improves the body's ability to use vitamin B1. When fatigue and instability are caused from a B1-deficiency, wild-garlic tea may help boost energy and restore vitality.
My final recipe is Cherry Clafoutis Tart, recipe by Matt Tebburt, courtesy of The Good Food Channel website.
Serves 8, takes 30mins + 30mins resting time to prepare and 40mins to cook.
For the pastry
250g x Plain Flour
125g x Butter, diced and softened
75g x Caster Sugar
1 x Egg, lightly beaten
250g x Plain Flour
125g x Butter, diced and softened
75g x Caster Sugar
1 x Egg, lightly beaten
For the filling
2 x Eggs
4 x Egg Yolks
4tbsp x Caster Sugar
4tbsp x Kirsch
375ml x Double Cream
2 x Vanilla Pods, split in half
2 x Handfuls of Cherries, stones removed
2 x Eggs
4 x Egg Yolks
4tbsp x Caster Sugar
4tbsp x Kirsch
375ml x Double Cream
2 x Vanilla Pods, split in half
2 x Handfuls of Cherries, stones removed
For the pastry tip the flour, butter and sugar into a food processor and blend for a few seconds until just combined. Pour in half the beaten egg and blend until the pastry just comes together, adding a little more egg if needed. Tip the dough onto a work surface and use your hands to flatten it out to thicken it out to a thickness of 3cm. Wrap the dough in cling film and place in the fridge to rest for at least 30 minutes or up to 2 days.
Preheat the oven to 180C/gas 4. Remove the dough from the fridge. Unwrap the dough and place it between 2 fresh sheets of cling film. Using a rolling pin, roll out the dough to a thickness of 0.25cm. Remove the top layer of cling film and lay the pastry, cling-film side up, in a 30cm tart tin. With the cling film still on top of the dough, press the dough into the edges of the tart tin. Trim off any excess then remove the cling film. Transfer to the freezer to chill for 10 minutes. Remove it from the freezer and line the uncooked pastry case with parchment paper. Fill with baking beans or dried pulses and bake blind for 15mins, or until the pastry feels dry to the touch. Remove the paper and baking beans and set the case aside to cool.
Preheat the oven to 180C/gas 4. Remove the dough from the fridge. Unwrap the dough and place it between 2 fresh sheets of cling film. Using a rolling pin, roll out the dough to a thickness of 0.25cm. Remove the top layer of cling film and lay the pastry, cling-film side up, in a 30cm tart tin. With the cling film still on top of the dough, press the dough into the edges of the tart tin. Trim off any excess then remove the cling film. Transfer to the freezer to chill for 10 minutes. Remove it from the freezer and line the uncooked pastry case with parchment paper. Fill with baking beans or dried pulses and bake blind for 15mins, or until the pastry feels dry to the touch. Remove the paper and baking beans and set the case aside to cool.
For the filling: preheat the oven to 155C/gas 2. Place a heatproof mixing bowl over a pan of barely simmering water. (Do not let the bottom of the bowl come into direct contact with the water or the heat will be too fierce). Tip the whole eggs, egg yolks and sugar into the bowl and whisk continuously until foamy. Pour in the kirsch and continue whisking for 5-10 minutes, or until the mixture thickens to a sabayon. Pour the double cream into a separate pan. Scrape in the vanilla seeds and throw in the vanilla pods then place the pan over a medium heat until the cream is hot. Remove the vanilla pods and pour the hot cream over the sabayon. Fold together until combined. Pour the mixture into the pastry case and scatter over the cherries. Bake in the oven for 15 minutes. Remove from the oven and set aside to cool slightly then transfer to the fridge to cool completely. Dust with icing sugar and serve.
If you have enjoyed my blog, or have tried out the recipes I have included and wish to comment, please feel free to comment using the comment button or by visiting my guestbook, all comments and suggestions will be gratefully received.
Hope you enjoy!!..... ChefGarfy =D
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