Rhubarb & Ginger Almond Tart

This is a variation on the frangipane tart theme and a perfect example of how, once you understand and are confident with a making a basic recipe, it can be adapted to incorporate seasonal ingredients.

Whilst beautifully pink, forced rhubarb is in season during the winter months, common rhubarb is in season now and believe me is growing like a weed in my garden with all the rain we have had recently! Not that I am complaining, because I love rhubarb and look forward to pulling my first few stalks every year.

The tart is topped with fresh rhubarb but a layer of rhubarb & ginger jam is also included under the almond sponge/frangipane. You can leave out the jam if you prefer, but I love the extra flavour kick it gives to the finished tart.

 

This can be baked as one individual tart, as I have done, or you can bake smaller, individual tarts.

 

I am giving my recipe for rhubarb & ginger jam, as it is incredibly tasty and a great way of using up a glut of rhubarb, but you can always use a store-bought version. The recipe that I use is based on one that I came across in BBC Good Food Magazine and which I have been using for years.

 

Rhubarb & Ginger Jam

 

Ingredients:

1kg rhubarb, cleaned, trimmed and chopped into 2-3cm lengths
1kg jam sugar (i.e. with added pectin)

1 lemon, zest and juice

3 balls of stem ginger, finely chopped

5cm piece of ginger, peeled and finely grated

Method:

1. Place 2 or 3 small saucers in the freezer to use later when testing for the setting point of the jam.

2. Place the prepared rhubarb into a large bowl and add the sugar, lemon zest and juice, the stem ginger and grated fresh ginger. Mix everything together and leave aside for 2 or 3 hours until the sugar dissolves into the rhubarb juices.

3. Tip the fruit and juices into a large heavy saucepan or preserving pan and place over a moderate heat. Stir the mixture to make sure all the sugar has dissolves and bring up to the boil.

4. Reduce heat slightly but make sure that the mixture is bubbling away fairly briskly. (Note: you only need to give it an occasional stir at this stage).

5. Allow to bubble away for about 15 minutes or until the fruit is soft and setting point has been reached.  To test for setting point: Drop about ½ teaspoon of the jam onto a cold saucer and leave it for 30 seconds before gently pushing it with your finger tip. The jam will wrinkle if setting point has been reached.

6. Remove the saucepan from the heat and allow the mixture to rest for 5 minutes, before ladling into sterilised jars. Seal immediately.

Makes 4-5 x 450g jars approximately.

 

Rhubarb & Ginger Almond Tart

 

Ingredients:

Pastry:
175g plain flour
50g icing sugar

100g butter, cubed

1 large egg yolk

1tblsp water

Frangipane:

125g butter, softened

125g caster sugar

125g ground almonds

2tblsp plain flour

1tblsp Amaretto (optional)

To finish:

100g rhubarb & ginger jam

5-6 thin stalks of pink rhubarb

50g apricot jam

2tblsp Amaretto (or water)
 

Method:

Pastry:

1. Sieve the flour and icing sugar together into a large mixing bowl. Add the cubed butter and rub into the flour and icing sugar using your fingertips until the mixture resembles fine breadcrumbs.

2. Make a well in the centre and add the egg yolk and water. Mix using a fork until the mixture comes together to form a dough. Turn out on to a lightly floured work-surface and knead briefly. Form into a ball. Wrap in cling-film and refrigerate for at least 30 minutes in order to give the pastry a chance to relax.

Frangipane:

3. Place, the butter and caster sugar into a mixing bowl and, using a hand-held electric mixer, beat together until light and fluffy. Add the ground almonds and mix until fully incorporated. Mix in the eggs and then add the flour and Amaretto and mix these through also. Set aside until required.

To finish:

4. Preheat the oven to 190C/Fan Oven 170C/Gas Mark 5. Roll the pastry out thinly on a clean lightly floured work surface and use to line a 20-23cm round fluted tin with removable base or as I have a used an oblong tranche tin.

5. Spoon the rhubarb and ginger jam onto the pastry and level out so that it covers the pastry in a thin layer.

6. Spoon the frangipane on top of the jam and spread out evenly to the pastry edges.

7. Cut the rhubarb into even lengths and if using a tranche tin, place military fashion on the frangipane. (Alternatively place like the spokes of a wheel, radiating out from the centre if using a circular tin).

8. Bake in the pre-heated oven for 35-40 minutes until golden brown and the frangipane has risen slightly and feels spongy to the touch.

9. Remove from the oven and allow to cool for 10 minutes before brushing with some of the apricot glaze.

To glaze:

10. Place the apricot jam and Amaretto (or water) in a small saucepan and heat until just bubbling. Allow to bubble gently for 2 minutes and then strain through a sieve into a small clean bowl. Discard the solids that collect in the sieve.

Brush the glaze on top of the baked tart using a pastry brush. Set aside to cool completely before serving at room temperature.

Serves 8.

Amaretto Cherry Fruitcake

I’ve always had a bit of a soft spot for fruit cakes and bemoan the fact that due to competition from extravagant, ‘glamorous’ cakes they seem to have fallen from popularity. Don’t get me wrong, I love a good layer cake and delight in eating all sorts of iced and frosted creations, but there is something so reassuring and familiar about a fruit cake that you just don’t get with other cakes.

 

This is a light fruit cake flavoured with nothing more than the fruit itself and a generous splash of Amaretto. I am a great fan of Amaretto with its lovely almond flavour and always have a bottle in the house as I think it is an incredibly useful ingredient, particularly in baking. In fact, I recommend soaking the sultanas in a small amount overnight, before baking the cake. This serves two purposes; firstly it plumps up the fruit and makes it more luscious to eat and secondly, it imparts a lovely almond flavour to the fruit and finished cake. Granted, you don’t have to soak the fruit, but it is something that I have got into the habit of doing and which, I find, definitely adds that extra little something! If you don’t have Amaretto, don’t despair, soak the fruit in a little orange juice and use milk in the cake batter instead so that you reach the correct ‘dropping’ consistency.

 

I brushed the finished cake, whilst still warm with a glaze which I made by heating some apricot jam and Amaretto together. Although, this is not absolutely necessary, it does give the cake a lovely shine and further imparts a subtle almond aroma and flavour.

 

To avoid the glacé cherries sinking as the cake bakes, I use the time-honoured trick of washing them first to remove the sticky glaze. I then dry them using some kitchen paper and dust them with a little flour before folding them into the cake batter. I don’t know why this works, but it does and the fruit should be evenly distributed through the baked cake.

 

Ingredients:

Soaking the fruit:
65g sultanas

2tblsp Amaretto (or orange juice)

Cake:

175g butter, softened

175g caster sugar

3 large eggs

210g plain flour

40g self-raising flour

25g ground almonds

25ml Amaretto (or milk)

50g glacé cherries, halved and rinsed to remove syrup and then dried on kitchen paper

½ tblsp plain flour

25g flaked almonds

To glaze:

50g apricot jam

2tblsp Amaretto (or water)
 

Method:

The night before:

1. Place the sultanas and Amaretto in a small bowl, cover and leave aside to give the sultanas a chance to absorb the liqueur.

To bake the cake the following day:

2. Grease and line a 900g loaf tin with some baking parchment and set aside. Preheat oven to 160C/Fan Oven 140C/Gas Mark 3.

3. Place the butter and sugar in a large mixing bowl and using a hand-held electric mixer, beat together until light and fluffy. Add the eggs gradually, mixing well after each addition.

4. Sift the plain and self-raising flours together and fold into the butter mixture, making sure that everything is incorporated. Add the ground almonds and Amaretto (or milk) and mix these through.

5. Dust the dried cherries with a little flour and add these to the cake mixture along with the sultanas which should have absorbed most of the Amaretto they were steeping in.

6. Spoon the mixture into the prepared tin, levelling out the surface and sprinkle over the flaked almonds. Bake in the pre-heated oven for 50-60 minutes or until the cake is golden brown and well-risen and a thin skewer inserted into the centre comes out clean.

7. Remove from the oven and set aside to cool in the tin for a few minutes while you make the glaze.

Glaze:

8. Place the apricot jam and Amaretto (or water) in a small saucepan and heat until just bubbling. Allow to bubble gently for 2 minutes and then strain through a sieve into a small clean bowl. Discard the solids that collect in the sieve.

9. Brush the glaze on top of the cake using a pastry brush. Allow to cool for another 10 minutes and then remove the cake from the tin and transfer to a wire-rack to finish cooling completely.

Serves 8-10.

 

Restaurant Review: The Old Schoolhouse Inn, County Down

There are some very exciting things happening on the Northern Ireland restaurant scene these days. As such, it’s a shame that in 2014 the Michelin Food Guide did not see fit to award any of its coveted stars to restaurants in the North because there is some seriously classy cooking going on there at the moment; inventive cooking by chefs with a true desire to showcase the wonderful produce that is available.



The Old Schoolhouse Inn with Chef Will Brown at the helm is one such restaurant. Situated in Castle Espie in County Down on the shores of Strangford Lough, it is hard to believe that the restaurant is only about 15 miles from Belfast city as the tranquillity of the surrounding countryside is more typical of a far more remote location.

 

As its name suggests the restaurant is housed in an old school. Evidence of its original purpose is still present in the architecture of the building and despite being recently re-vamped the dining room retains some of these features. Passing by the old school bell, I managed to refrain from giving it a good jangle but I was SO tempted!
 

Corned Beef

There are a number of different menu options available and whilst both the à la carte and set evening menus are enticing, I was won over by the intriguing brevity of the tasting menu which gave one word descriptions for each course, so decided to go for this (for the purposes of this review, I will give more detailed title descriptions).

 

To kick everything off bread was delivered to the table along with two types of butter; a traditional home-churned version topped with a few flakes of sea salt and also a feather-light whipped brown butter flavoured with dillisk, a seaweed found in many parts of Ireland including Strangford Lough. This butter had a vaguely caramel sweetness but with an underlying nuttiness which was addictive. I would have quite happily eaten it on its own. Two types of bread were presented - soft white bread rolls flavoured with black olives and a delicious brown soda bread which on inquiring further I was told had been made by Will’s mother. With the inclusion of treacle and oats, it possessed a complexity of flavour that was truly delicious and deserving of special mention.

 

Peach

Prior to the first of the tasting menu courses arriving, a ‘surprise’ course of Corned Beef, Cauliflower, Piccalilli, Radish, Cucumber, Quail’s Egg, Sourdough arrived. This consisted of a perfectly sized portion of corned beef made in the traditional style (as far away from tinned corned beef as you can get) and a crispy rissole. These were served with a salad that had been so artfully presented that it almost seemed as if all the component parts were dancing on the plate. Each mouthful was a delight from the creaminess of the perfectly cooked egg to the crunchy sourdough shard, the crisp vegetables and the slight astringency of the mustardy piccalilli.


One of the smoothest Chicken Pâtés that I have eaten was then presented to me. This had been quirkily disguised as a plump little peach and was served alongside an onion chutney that struck the perfect balance between being sweet and sour. Slices of toasted, barely sweet brioche finished this dish off perfectly. Whilst each element was lovely on its own, it was only by eating them together that you appreciated how clever the dish was. In particular, I liked the paring of the chicken pâté with the peach gel - a flavour combination that just worked. A glass of Viognier with its heady peachy/apricot aroma was the perfect accompaniment and complimented the pâté wonderfully.

 

Sea Bream

Steamed Sea Bream, Crab, Strangford Scallop, Mussel, Courgette was next up. Sea bream is one of those fish that chefs love because it is so versatile and can be cooked in a variety of ways yet still retain its succulence. Here it was stuffed with a crab and scallop mousse and was gently steamed. Served on a bed of diced courgettes with a confidently executed flourish of courgette purée and topped with a slightly acidic buttery sauce, this was a dish where everything on the plate, down to the perfectly cooked mussel garnish and the judicious use of sea herbs, highlighted and enhanced the flavour of the sea bream itself.

 



Duck

For me, the Duck, Potato Gnocchi, Turnip, Radish, Parsnip Purée, Broccoli dish was a triumph. Humble root vegetables had been treated with love and respect and presented cooked in a number of different ways to emphasize their versatility. When paired with the meltingly tender duck breast with its wonderfully crispy skin, they together created a dish that was unforgettable. The potato gnocchi was absolutely superb; rich and buttery with a deep and earthy potato flavour, that you don’t often find these days, yet light to eat. A simple but flavoursome jus completed the dish.

 

The first of the dessert courses served up Lemon Tart with Rhubarb Sorbet, Tuile, Gel & Meringue on Granola. I love both lemon and rhubarb but have never considered using them together, fearful that the inherent sharpness of both would not deliver the sweetness that I seek in a dessert… but they worked wonderfully well together. The lemon tart possessed an intense lemon flavour that somehow managed to get more lemony on the palate as you ate it. It had a velvety almost lemon-curd like texture that completely seduced me. The various manifestations of rhubarb, most particularly the gel and sorbet were a perfect foil for the lemon and were sweetened just enough but not too much so that the rhubarb flavour sang through.

 

Lemon

The final course of the tasting menu was a chocolate celebration… Chocolate Tart, White Chocolate Mousse, Vanilla Ice-Cream, Chocolate ‘Wafer’ and Honeycomb – nirvana for chocolate lovers! This dessert played around with textures and presented chocolate in a variety of ways each executed perfectly. The dark chocolate tart was silky smooth and creamy and contrasted with the bed of biscuity chocolate ‘soil’ on which it was presented. The tart possessed just the right amount of bitterness and sat well beside the sweetness of the white chocolate mousse. The crunch of the chocolate ‘wafer’ and sweet honeycomb along with the chill of the vanilla ice-cream excited the palate in all the right ways. This was a lovely dessert, presented beautifully and along with a glass of honey sweet Muscat de Beaumes de Venise was a great way to finish off the meal.

 

Chocolate

I should also mention Scott and Niall who served me my meal. Their knowledge of the ingredients used and enthusiasm for the food they presented me with was borne out of a palpable desire to provide a memorable dining experience. This they achieved and is indicative of the team-based approach that Will Brown obviously promotes within his kitchen and restaurant.

 

The thing with tasting menus is that as a diner you take the risk of being presented with dishes that you might not otherwise have chosen and might not like but you may also discover new flavours and ingredients. Tasting menus also give the chef a chance to be inventive and experimental. The Old Schoolhouse’s tasting menu is certainly both these things, but cleverly references dishes that are familiar so that the food is not daunting to eat.

 

Despite the huge amount of time and effort that has obviously gone into each dish, this is food that seems so effortlessly produced. Will Brown is someone who manages to create food that is faultless from a technical perspective but is still full of heart; food that reflects on the dishes we all grew up eating, but interpreted in a modern and playful way. More than anything else though, this is food that celebrates the bounty of the Irish countryside and does it in a distinctive and memorable way.

 

As an aside, I would also strongly recommend availing of the wonderful accommodation at the Old Schoolhouse Inn. My room was comfortable with every mod-con one could desire and the wonderful Ulster Fry that I had the following morning left a lasting impression.

 

Tasting Menu: £45 per person (£70 with matching wines) per person for five courses.

 

The Old Schoolhouse Inn

100 Ballydrain Road

Newtownards

Belfast

County Down

 

Telephone: +44 28 9754 1182

Email: info@theoldschoolhouseinn.com

Web: www.theoldschoolhouseinn.com