Framboise Colatia Food

NIKU-JAGA (FLAVOURED MEAT AND POTATOES)

Steps:

• Peel potatoes and cut into 4-6 pieces.
• Soak in water for 5 minutes.
• Cut thinly sliced meat into 4-5 cm pieces.
• Mix sugar, soy sauce, sake and ginger and bring to a boil.
• Add the meat and bring to a boil again.
• Add potatoes and water to cover, and place a lid (smaller than the saucepan) inside the pot, right on top the ingredients.
• This is called the"dropped lid technique" and is used to stop the ingredients breaking up, whilst distributing the flavour without stirring.
• Bring to a boil again, then simmer until the potatoes are cooked.

CHOCOLATE FRAMBOISE

Steps:

• Heat the oven to 350 degrees F/175 degrees C and bring a full kettle to the boil for a bain-marie.
• Make the framboise: Put the chocolate, raspberry puree and sugar in a bain-marie and heat to melt, then bring to a boil to thicken. Whisk in the butter, a piece at a time, until smooth. Remove from the heat and beat in the eggs, one at a time. Strain into a tinfoil lined 4 cup/1 litre charlotte mold or metal bowl.
• Set the mold or bowl in a casserole that will accommodate it, pour the water halfway up the sides of the mold, and bake until the mixture has risen and set, about 45 minutes. Remove from the casserole dish and let cool. It will shrink. Cover and chill overnight.
• Turn the framboise out onto a serving plate. Spread with a thin layer of whipped cream and then cover with fresh raspberries, starting at the base and rising up over until the cake is completely covered.

STRAWBERRY GLAZE

Steps:

• Mash strawberries.
• Combine them with sugar and cornstarch in a heavy saucepan.
• Stir well.
• Cook oven medium heat until thick, stirring constantly.
• Stir in Grand Marnier.
• Cover and chill.

CRANBERRY SAUCE

Steps:

• Put all ingredients into a roomy saucepan. Bring to a boil, stir and then cover. Lower the heat slightly, but keep boiling just until the berries burst - four to five minutes. Sauce jells when cool. Freeze leftovers, I use small 1/2 cup freezer containers, just the right size for a Sunday chicken dinner for two or three.

FRAMBOISE

Steps:

• Pick over raspberries and discard any soft ones. Place berries in a clean 4-quart glass jar. Add the vodka, cover with a lid, and let steep for about 2 months in a cool, dark place. Stir every few weeks.
• Line a large strainer with a triple layer of dampened cheesecloth and set it over a bowl. Strain the mixture through it. Bring the corners of the cheesecloth together to make a bag. Twist the ends and squeeze to extract as much liquid as possible. Discard the pulp.
• Wash the jar and return the liquid to it. Let stand for about 2 hours. If there is sediment at the bottom of the jar, pour off all the clear liquid into a clean container and filter the remaining cloudy liquid through a coffee filter, changing the filter occasionally to speed up the filtering process.
• Combine the sugar and the water in a saucepan and bring to a boil over medium heat. Boil, stirring, for 2 minutes, until the sugar is dissolved. Allow to cool to room temperature.
• Add about 1 3/4 cups of the sugar syrup to the liqueur and taste. If necessary, add more, about a 1/4 cup at a time, until you arrive at a satisfactory sweetness. The amount of sugar syrup will depend on your taste buds and the sweetness of the raspberries. I like it less sweet, so this step is important to me.
• Pour the liqueur into clean, dry bottles, and cork them.
• Drink within a year before the color and flavor fade. Best stored in a cool, dark place.
• (I like to wax my bottles. Get a clean tin can and put in a small pan of boiling water, then add about 1/4 block of household paraffin wax. Turn off the heat. Add a colored crayon or two, broken into pieces, and stir with a plastic spoon or a popsicle stick, until everything is melted. Place everything on several thicknesses of newspaper. Check the color of your wax on the newspaper, add more crayons if needed to get the color you want.
• Immerse the top of the firmly corked bottle so that the wax covers the first 2 inches, remove it and allow to cool for a few seconds, then dip it several more times, always allowing it to cool between coatings, until you can no longer see the cork through the wax. Let wax set until firm. (Sometimes I sprinkle glitter into the outside layers of the wax, it adds an even more festive touch!). Then add a homemade label, ribbons, rafia, whatever!

SPICY, CREAMY, TOMATO ,BACON PASTA SAUCE

Steps:

• Heat the oil in a heavy based fry pan over medium heat.
• Add the onion and cook for about 5 minutes, add the bacon and garlic, and cook for a further 5 minutes or until the bacon is cooked to your liking.
• Pour in the wine, and allow to cook and reduce for a couple of minutes, then add the chilli flakes, tomato sauce, water and stock powder.
• Simmer for about 15 minutes.
• Add the cream and fresh chopped herbs and freshly ground black pepper, reheat and serve immediately over the pasta of your choice.
• We ate this last night over spinach and cheese tortellini.