This week’s recipe is by Glenn Roach, Regional Executive Chef of the Surf & Turf restaurants situated in Macdonald Rusacks Hotel, St Andrews & Macdonald Holyrood Hotel, Edinburgh. The Surf & Turf concept will also be launching soon in the Macdonald Marine Hotel in North Berwick.
Brownie
Ingredients
100g pistachios
100g unsalted butter
100g dark chocolate (70%), broken into small chunks, plus extra
2 eggs
225g granulated sugar
50g plain flour
5ml baking powder
¼ tsp salt
Method
• Line an 18x28cm/7×11-inch tin with baking parchment, allowing the paper to come 2cm/1 inch above the tin
• Preheat the oven to 180°C/350°F/gas mark 4
• Chop the nuts roughly so they’re still quite chunky and roast them in the preheated oven for 8 minutes, timed. (This step is optional. For a quick fix you can dunk the nuts directly into the mix. An alternative is to buy the nuts already roasted but unsalted.)
• Meanwhile add the butter and chocolate in a metal/pyrex bowl placed over a pan half-filled with barely simmering water
• Allow the chocolate to melt, then beat until smooth
• Remove from the heat and stir in the remaining ingredients, including the nuts, until thoroughly mixed
• Spread the mixture evenly into the prepared tin and bake in the middle of the preheated oven for 30 minutes or until it is slightly springy in the middle
• Take the brownies out of the oven and allow them to cool for 10 minutes before cutting into about 15 squares
• Use a palette knife to transfer to a wire cooling rack and serve when cool or still just slightly warm
Caramel Sauce
Ingredients
1 cup of sugar
1/2 cup water
¾ cup heavy cream
Method
• Heat the sugar and water to 185°c
• Heat the cream in a separate pan and pour into the sugar mixture, while whisking continuously
• Serve with brownies once they are cool or still just slightly warm
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