Make the most of the British apricot season and prepare this delicious Frangipane tart, served with Chantilly cream and poached apricots. Perfect as a light dessert at a BBQ or for an afternoon lunch in the sun.
Frangipane
90g golden caster sugar
112g soften butter
2 large eggs
1 tablespoon plain flour
112g ground almonds
1 tablespoon Amaretto
Method
Preheat oven to 180 degrees C.
Cut out parchment paper and place inside a 20 x 10 baking tin.
Whisk together the butter and sugar until fully combined.
Then add one egg at a time, whisking until combined and fluffy.
With a spatula, fold in the flour and ground almonds little by little. It’s important not to knock the air out of the mixture at this point – take your time.
Carefully pour the mixture into the baking tin and bake at 180 for 20 minutes.
Poached apricot
4 apricots halved
100ml white cooking wine
100ml of water
100g sugar
Teaspoon of vanilla, one star anise, 2 cloves
Method
Combine all ingredients in a pan.
Poach the apricots until just tender, then take the apricots out of the poaching liquor – leave to cool.
Chantilly cream
200ml double cream
20g icing sugar
Teaspoon of vanilla
Method
Add all ingredients to a medium sized bowl and whip with an electric mixer until soft peaks form, 3 to 5 minutes; cover with plastic wrap and chill until ready to serve.
To Serve
Using a sharp knife, slice the tart into even pieces and divide between plates. Top with a generous spoonful of Chantilly cream and arrange pieces of apricot to one side.
If you’re unable to join us at Cin Cin Hove this Sunday, why not try out this upside down lemon cheesecake with brown butter biscuits and strawberries ?, the perfect way to end your Easter Sunday lunch. You may even be able to get your hands on some early season British strawberries!
Ingredients
200g Philadelphia cream cheese
300g mascarpone
150g caster sugar
1 tsp vanilla extract
Zest & juice of 2 lemons
100g whipping cream
100g digestives
25g unsalted butter
Method
1. Place all of the ingredients except for the cream in a mixing bowl or kitchen mixer and beat till smooth.
2. Whip the cream to soft peaks and fold through the cream cheese mix.
3. Leave to set in a serving bowl.
4. In the meantime melt the butter in a pan until golden and pour over the digestives. Smash the biscuit mix with a rolling pin until smooth and crumbled.
5. Sprinkle over the lemon cheesecake mix
Ahead of our wine evening at Cin Cin Hove on April 6th, why not try out this recipe at home.
This wine evening is in partnership with Jascots Wine Merchants & features wines from Masut de Rive, sustainable wine producers from Friuli Venezia Giulia in the north east corner of Italy.
This dish will appear on the menu that evening as created by our Chef Patron, Jamie Halsall. It is a modern take on a traditional Friulano dish from the Adriatic.
A simple, yet delicious dish perfect as a starter or a light dinner.
Ingredients
12 scallops, removed from their shells and cleaned (shells cleaned and reserved)
1 white onion
1 bunch of flat-leaf parsley
100g of butter, softened
100g of fine breadcrumbs
salt
For the wine sauce:
240ml of Friulano white wine (Sauvignon Blanc as an alternative)
100ml of white wine vinegar
1 tbsp of banana shallot, chopped
450g of butter, diced
Directions
If you enjoyed this dish why not join our Masut de Rive wine dinner on April 6th.
Enjoy an evening at Cin Cin Hove exploring wines from the eco-friendly wine estate of Masut de Rive in Friuli Venezia Giulia. We are so proud to be bringing our wine evenings back to our restaurants and to celebrate with you the magnificent wine makers from across the regions of Italy.
The Gallo family has been making wine in Isonzo for over 60 years. In the 1970s, Silvano Gallo focused the estate on quality, introducing stainless steel tanks for fermentation, temperature control to preserve fruit character, and minimal handling of the wines to express terroir. Silvanos sons, Fabrizio and Marco, have now taken over after graduating from the school of Enology in Udine.
Now with four generations of winemakers, the family is bringing modern ideas to winemaking combined with a hands on approach with great passion and respect for the environment the 28 hectares of vineyard is recognised amongst the top producers of the region. These unique wines are recognised for their elegance and authenticity, especially the 100% varietal wines which are rarely seen in this region.
Join us for a 6 course tasting menu from chef patron Jamie Halsall, paired with exciting and thought provoking wines from Jo Draper of Jascots Wines who will present on the night with our founder, David Toscano. Expect lots of fun wine facts, a stunning series of dishes to enjoy alongside fabulous wines, all adding up to a truly memorable evening.
Sample award winning wines made from indigenous and international grapes by the Gallo family at Masut de Rive where they have been using sustainable practices for over 60 years. This is an event for wine and food lovers alike and not one to be missed! Places are limited.
It’s Pancake Day – want to mix things up a bit?
Get your Frying pans at the ready and check out this super delicious Pancake recipe from our Chef Patron Jamie Halsall
Campari blood orange pancakes
50g caster sugar
1 shot Campari
1 blood orange
100g plain flour
2 large eggs
300ml milk
1 tbsp sunflower or vegetable oil, plus a little extra for frying
Pour the flour in to a mixing bowl and create a well. Combine the eggs, oil and milk in a jug and whisk till smooth then slowly pour into the well of flour gradually drawing it in from the sides to make a smooth mixture.
Allow to rest for at least 30 minutes but ideally several hours- you can even make in the morning before work.
For the sauce.
Melt 50g caster sugar in a small pan, stir over medium heat until it reaches caramel. Deglaze with a shot of Campari mixed with the juice from the sliced orange.
Bring to the boil to melt the hardened caramel.
Take off the heat and pour over your orange slices. Reserve until needed- these can keep in the fridge for up to 2 days.
To cook the pancake set a skillet /frying pan over a medium heat. Pour in a little oil and wipe the pan with a kitchen towel to remove excess oil. Pour in a portion of mixture rotating the pan as you do so that it spreads to the edges in a thin even layer.
Continue to cook until you can see it drying around the edges and golden spots appear on the underside. Flip over and cook for the same amount of time.
Once you have a decent stack- pour over the Campari blood orange sauce and serve.
For added naughtiness serve with a scoop of vanilla ice cream.
Let us know how you got on by tagging in #cincinrecipies into your socials.
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Real Bread Week is the annual, international celebration of Real Bread and the people behind its rise.
Organised by the Real Bread Campaign to encourage and help people to buy Real Bread from local, independent bakeries, and make their own Real Bread. Their mission is to find and share ways to make bread better for us, better for our communities and better for the planet.
So, get your aprons ready and stocked up on flour here is Cin Cin Focaccia recipe.
500g bread flour
100g active sourdough starter
350g water
50g olive oil
10g salt
50g water
2 sprigs of rosemary
- Mix starter with Lukewarm 350g water & olive oil. By hand mix in the flour, until a sloppy paste. Cover and rest for 1 hour.
- Then add 50g water and salt. Mix by hand again. Then rest for half an hour. Then every 30 minutes create a series of 4 turns- by pulling the dough up and over the top to the middle- repeat 3 more times like the points on a compass. Do these turn for every 30 minutes for 2 hours.
- Prove for 3 more hours in a warm place until doubles in volume.
- Then turn out into a well-oiled tray. Stud with the rosemary sprigs & maldon sea salt. Dose in extra olive oil and bake in an oven pre heat to 220c for approximately 15-20 minutes until deep golden.
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A classic sauce that gets its spiciness from black pepper and dried chillies and a delicious depth of flavour from Guanciale. If you can’t find it, you can easily substitute unsmoked bacon or pancetta. Perfect for a quick weeknight dinner and best served with Rigatoni however great with any pasta shape.
Ingredients
25ml x Extra virgin olive oil
125g x Diced guanciale, pancetta or unsmoked bacon
½ x De-seeded red chilli, sliced
¼ tsp x Dried chilli flakes
½ x Diced white onion
1 Small diced carrot
1 Stick of celery diced
2 x Sliced cloves garlic
2 x 400g Good quality tinned tomatoes
360g x Fresh or dried pasta
Pecorino or Parmesan for grating on top
Method
1. Start by placing your, onion, carrot, celery, garlic, chilli and flakes all in a food processor and pulse
until everything is minced, this is soffritto!!! (if in a rush you can leave your veg diced).
2. Heat a heavy based skillet on a medium high heat, start by rendering your meat until lightly golden,
drain the meat out of the pan using a slotted spoon leaving the fat behind in the pan
3. In the same pan add your soffritto with a pinch of salt cook until softened, 5 to 7 mins. Add your
meat, tinned tomatoes and good extra virgin oil, turn your pan down to a low heat and simmer for
20 – 30 mins until reduced and thick.
4. Whilst the sauce is reducing slowly, bring a pan of salted water up to the boil (it should almost taste like
sea water.) Blanch your fresh pasta for 1 – 2 mins (if dried please be advised by your packet).
5. Drain your pasta through a colander saving yourself a good inch or so of pasta water in the bottom
of the pan.
6. Add the cooked pasta to your sauce and turn up the heat, splash in some of your pasta water
and cook your pasta until the sauce starts to coat and glaze your pasta, season with a touch more salt
and pepper.
7. In the restaurant we finish most of our ragus with a spoonful more of mascarpone and a
squeeze of fresh lemon juice for extra silkiness and zip
8. Serve up and grate cheese generously on top.
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Wild Mushroom Ragu
Ingredients
400g x sliced mixed wild mushrooms (or selection of your choice)
1 x diced white onion
4 x sliced garlic cloves
4 x sprigs fresh rosemary stripped and chopped finely
4 x sprigs fresh thyme stripped and chopped finely
150g x mascarpone
150g x white wine
3 tbsp x olive oil
360g x fresh or dried pasta
Pecorino or Parmesan for grating
Method
1. Heat 2 tbsp of oil in a heavy based skillet pan on a high heat (tip make sure you’ve got your extraction
on full blast and maybe a window open). Put mushrooms in your hot pan a handful at a time, letting
each handful cook before adding the next, with a good pinch of salt, fry for a few mins until the
liquid starts to come out of the mushrooms.
2. Remove all mushrooms and juice from the pan and return the pan to a medium high heat with 1
tbsp oil, add your onions, garlic and herbs to the pan and fry until softened, 5- 7 mins.
3. Add your mushrooms and juice all back to the pan, bring up to a boil for 30 secs, then add your wine.
Bring to a boil for 30 secs, add your mascarpone and turn down to a low heat, simmer until lightly
reduced 5 – 10 mins (be aware that the mushrooms you choose will effect how
much liquid there is, you may want to add a little more mascarpone or a little white wine to balance
the consistency.)
4. Whilst sauce is reducing slowly, bring a pan of salted water up to the boil (it should almost taste like
sea water.) Blanch your fresh pasta for 1 – 2 mins (if dried please be advised by your packet)
Drain your pasta through a colander saving yourself a good inch or so of pasta water in the bottom
of the pan.
5. Add your cooked pasta to the sauce and turn up the heat, splash in some of the pasta water
and cook your pasta until the sauce starts to coat and glaze your pasta, season with a touch more salt
and pepper.
6. In the restaurant we finish most of our ragus with a spoonful more of mascarpone and a
squeeze of fresh lemon juice for extra silkiness and zip.
7. Serve up and grate cheese generously on top.
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Vegan potato & mint Curlugiones with tomato fondue
These rustic Sardinian pasta dumplings look a lot like Cornish pasties and are just as delicious and versatile – perfect for Veganuary. This recipe serves 3-4.
Ingredients
Filling
350g yellow potatoes
2 tablespoons of extra virgin oil
1 glove of garlic, grated
Handful of mint leaves, finely chopped
Sea salt and cracked black pepper, to taste
Dough
150g semolina
1 tablespoon of extra virgin oil
1 pinch of sea salt
To serve
1 tin of good peeled tomatoes
1 tablespoon of extra virgin oil
1 pinch of sea salt
Handful of basil leaves
Method
1. Start with the filling. Boil the potatoes in well salted water, drain well and peel them by hand while still warm. Pass them through a ricer or mouli (or use a masher if you do not have either). Mix through the EVO, mint, garlic salt and pepper. Cover and cool in the fridge for at least 30 mins.
2. Next make the dough. Mix all the ingredients by hand or using a stand mixer, this will take a good 5 mins of firm kneading to get a smooth, even dough. Wrap in cling film and leave to rest for 30 mins.
3. Roll out the dough with a pasta machine or rolling pin, adding a little flour if needed, to get to 1-2mm thickness. Use a highball glass to cut discs in the dough then take a walnut sized piece of the filling and place it in the centre of the disc. Pick up the disc in your left hand and use your right hand to fold and pleat the dough to encase the filling – lots of videos on YouTube if you get stuck on this bit! Once made, these will keep in the fridge for 2 days if needed and freeze well too.
4. For the tomato sauce, slowly cook the tomatoes with the extra virgin oil and salt until they have collapsed – use the potato masher if you like or you can blitz in the blender if you prefer a smoother finish.
5. When ready to cook, bring a large pot of salted water to the boil, gently drop the curlugiones in and cook for 2-3 mins until they rise to the surface. Remove with a slotted spoon and place into the warm tomato sauce. Stir to coat and serve with basil leaves.
Salt Cod Mousse
The perfect appetiser to whip up at home over the festive period!
Ingredients
50g Cod
Rocksalt
1/4 of 1 White of a leek
1/4 of 1 Onion
1/4 of 1 Banana shallot
1/2 of 1 Garlic clove
1.5 Bronze gelatine leaves
60ml Milk
100ml Double cream
Chopped chives
Salt & Pepper
Method
1. 24 hours prior to preparing the mousse, cover the cod in rock salt for 24 hours, washing the salt of prior to preparing the mousse
2. Start by finely dicing the vegetables
3. Add the vegetables to the pan and sweat them for 5 minutes in a little oil, salt and pepper
4. Add the cod and milk to the pan, cover in cling film and bring to a simmer
5. Leave covered for 5 minutes, in the meantime soak the gelatine in cold water
6. When ready, add the gelatine leaves into the cod and milk mixture and blend everything on high for a few minutes
7. Pour the mixture into a bowl to set
8. Once set, whip the cream to soft peaks
9. Beat down the set cod cream
10. Fold the whipped cream into the cod mixture
11. If you would like to add chives, add them now
12. Season with salt and pepper
Enjoy!
Beef shin ragu with pickled onions & focaccia crumb
Ingredients
Ragu
1 x Carrot
1 x Onion
1 x Celery stick
1 x Garlic clove
2kg Beef Shin (no bone)
660g Blended tomatoes
660g x Beef Stock
170ml x Red Wine
Bouquet garni of 4 springs of thyme, 2 springs of rosemary, 3 bay leave
70g Mascarpone
Lemon
Pasta of your choice
Crumb
200g x Focaccia
20ml x Olive oil
10g x Finely chopped rosemary
Salt and pepper
Pickled Onions
1x Red onion (peeled, sliced into wedges)
100ml Red wine vinegar
60ml Red cooking wine
20ml Water
70g Sugar
Method
Ragu
1. Start by finely dicing the carrot, onion, celery and garlic
2. In a medium size pan, heat a little olive oil and add in the chopped ingredients
3. Sweat on a low heat for 8-10 minutes until very soft and translucent.
4. Season the beef. Heat a drizzle of olive oil in a large oven proof pan
5. Sear the beef on all sides
6. Add the softened vegetables, blended tomatoes, red wine, beef stock and bouquet garni. Stir to combine and bring to a boil
7. Transfer to a 90 degrees c, preheated oven and cover in tinfoil or a lid
8. Cook for 10 hours
9. Remove the beef from the pan and shred
10. Reduce the sauce on a medium heat
11. Whilst the sauce is reducing shred the beef
12. Add the beef back to the sauce once reduced
13. Cook your pasta
14. Prior to serving, finish by stirring in 60g mascarpone, a squeeze of lemon juice and season to taste
15. Combine the ragu with your pasta
16. Serve with a sprinkling of crumb & pickled onions
Crumb
1. Preheat the oven to 150 degrees C
2. Dice the focaccia and bake for 45 minutes
3. Once cool, blend into crumbs
4. Heat a pan and toast the crumbs along with the oil and the finely chopped rosemary
Pickled Onions
1. Add the red wine vinegar, red wine, sugar and water to a saucepan over a medium heat
2. Bring the liquid to a boil
3. Add the red onion wedges
4. Simmer for 2-3 minutes
5. Strain the onions and reduce the liquid by two thirds
6. Pour the reduction back over the onions