Tag Archives: crumble

A Little Aside: Creamed Leeks with Chestnut and Thyme Crumble

Rich and comforting, this is a lovely alternative to the traditional vegetables that we usually have with our Sunday roast. I think you get to this time of year and, as much as the Sunday roast is a fabulous treat, a little variety is called for when we’ve been enjoying the meal most weekends since October! Also, joy of joys, most of the prep on this can be done in advance – always good news when a Sunday Roast is involved!

Serves 6 as a side dish

What you need…

for the crumble topping

100g butter, softened

150g plain flour

50g ground almonds

30g suet

1 happy egg yolk

50g cooked chestnuts, chopped (vacuum-packed or frozen work well)

5 tablespoons thyme, leaves picked

Sea salt and black pepper

for the leeks

1kg leeks, trimmed and chunked

100g butter

Sea salt and black pepper

200ml double cream

1 teaspoon freshly grated nutmeg

What to do…

First, to the crumble: tip the butter and flour into your food processor and whizz until the mixture resembles course breadcrumbs. Remove the mixing blade and stir through the ground almonds and suet until evenly incorporated. Likewise, the egg yolk and finally add the chestnuts, thyme, salt and pepper, to taste. Set aside.

Turning to the leeks: melt the butter in a saucepan over a low heat and gently cook the leeks with a little salt and pepper until softened. Pour in the cream and reduce until thickened. Tip into an ovenproof dish and allow to cool.

20 minutes before you’re due to serve your lunch, top leeks with the crumble and scatter over the nutmeg. Bake in a preheated oven at 160˚c / 325˚f / gas 3 for 15 – 20 minutes until crunchy and golden brown – absolutely delicious!

Inspired by…

Lee Bennett, crafthouse-restaurant.com and published by theguardian.com

How easy…

Very and I love that it can be prepared largely in advance.

 

Rhubarb Crumble with Nutmeg and Pistachios

I adore rhubarb and am loving the fact that recipes using the stuff currently abound. I was drawn to this one because of the inherent feeling of comfort that comes with a crumble pudding and because of its sheer simplicity. Then to the flavour: that fabulous tart sweetness that is unique to rhubarb, topped with a lovely, gently spiced crunchy crumble mixture that is an absolutely superb foil to the sweet filling – perfect for a cold winter’s day and ridiculously quick and easy: fast comfort food!

Serves 6

What you need…

for the rhubarb

1 x 2-litre ovenproof dish, buttered

800g rhubarb, trimmed and chunked into 3cm lengths

75g golden caster sugar

2 tablespoons self-raising flour

for the crumble

150g self-raising flour

150g golden caster sugar

150g ground pistachios

1 teaspoon freshly ground nutmeg

150g unsalted butter, chilled and chunked

What to do…

Preheat your oven to 200˚c / 400˚ / gas 6.

Toss the rhubarb in the sugar and self-raising flour and arrange in the bottom of your ovenproof dish.

Tip all of the crumble ingredients into your food processor whizz to crumbs that are just starting to stick together. Scatter evenly over the rhubarb. Pop into the oven and bake for 30-35 minutes or until the top is golden and crisp and the luscious juices are starting to bubble up the sides.

Serve with a dollop of ice-cream, a smothering of warm custard or a swirl of double cream. Enjoy this stupendously simple, delicious pud!

Inspired by…

You magazine (Mail on Sunday)

How easy…

Stupendously!

Plum and Apple Crumble Tart

Serves 8 – 10

I saw Mary Berry do this as part of the James Martin Saturday Kitchen show last month and was very taken with the lusciousness look of her version (with blackberries and apple). A pastry case together with a sweet, crunchy, nutty crumble topping and filled with the soft, sweet fruit – what a lovely combination for a dreary January day! I will just say that my tart tin is a full 5cms smaller than hers, as well as being shallower, but, as is my way, I kept the ingredients quantities roughly similar to her recipe, hence, whilst Mary’s tart was neat and flat, mine was mountainous and rather rustic-looking! That said, it tastes absolutely gorgeous and definitely fulfils the need for a little indulgent, comfort food – another one of those dishes that gets left on the side for a couple of hours after serving, with a handy spoon available just to check that it’s still ok…..

What you need…

1 x 28cm loose-bottomed, fluted tart tin, 3-4 cms deep, lightly buttered

Baking beans

for the pastry

225g plain flour, plus extra for dusting

125g cold butter, cut into cubes

30g caster sugar

1 large egg, lightly beaten

1 – 2 tablespoons water

for the filling

2 large cooking apples, peeled, cored and cut into small chunks

150g caster sugar

2 tablespoons water

500g plums, stoned and quartered

for the crumble topping

175g plain flour

100g cold butter, cut into cubes

50g rolled oats

100g demerara sugar

50g chopped almonds

What to do…

For the pastry, whizz the flour and butter in a food processor until the mixture resembles breadcrumbs. Add the sugar, egg and water and whizz again until the mixture comes together as a smooth dough.

Turn the dough out onto a lightly floured worktop and roll it out into a circle that’s about 3mm thick and large enough to line the tart tin base and sides. Press the pastry into the base and side of the tin and make a small lip around the top with the excess pastry. Prick the base all over with a fork and then pop in the fridge for 15 minutes.

Preheat your oven to 200°c / 400°f / gas 6.

Line the chilled pastry case with baking/parchment paper and baking beans, then pop in the oven for 12-15 minutes or until the lip of the pastry is light golden-brown. Remove the baking beans and paper and reduce the oven to 150°c / 300°f / gas 2 and bake for a further 8-10 minutes or until the pastry is a light golden brown all over. Set aside to cool.

Increase the oven temperature back up to 200°c / 400°f / gas 6.

While the pastry is cooking, prepare the filling: place the apples, sugar and water into a medium saucepan and cook over a moderate heat, stirring regularly, for 5 minutes. Cover the pan, and simmer gently for a further 5 minutes. Mix in the plums, pop the lid back on and simmer for a further 5 minutes. Set aside to cool.

Whilst the pastry and filling are cooling, make the crumble topping by popping all the ingredients into your processor (great to use it twice in one recipe without the need for washing up!) Whizz until everything is evenly mixed together and crumb-like.

Drain your cooked fruits through a colander, collecting the juice in a bowl for later. Spoon the fruit into the pastry case. Sprinkle over the crumble topping, covering all the filling and bake the tart for 20 – 25 minutes or until the crumble is crisp and golden brown.

Serve your plum and apple crumble the tart warm, with a little of the reserved fruit juice and some double cream or custard. Simply yummy!

Inspired by…

Mary Berry, Absolute Christmas Favourites

How easy….

Very easy – like Delia, Mary Berry is very precise with her instructions. I’m always a bit nervous about pastry but this was dead easy and absolutely lovely!