Recipes By Soma Sengupta Eton Mess Food

ETON MESS

Steps:

• Heat oven to 120C/100C fan/gas 1 and line a large baking tray with parchment paper. Whisk the egg whites in a clean bowl using an electric whisk or tabletop mixer until they reach stiff peaks, then add the sugar in 3 lots, re-whisking to stiff peaks every time. Spoon dollops of the mixture onto the baking parchment, cook on the bottom shelf of the oven for 1hr - 1hr15 mins until the meringues are completely hard and come off the paper easily. Leave to cool.
• Blitz 1/3 of the strawberries to make a strawberry sauce. In a large bowl whisk the cream with the icing sugar until it just holds its shape. Roughly crush ¾ of the meringues and tip them in with the chopped strawberries and stir, then swirl through the strawberry sauce. Dollop into bowls then crush the remaining meringues, sprinkling the pieces over the top.

RASPBERRY AND PISTACHIO ETON MESS

Steps:

• For the meringue: preheat the oven to 225 and place parchment paper on two large baking sheets. Beat the egg whites to the soft peak stage. As you continue to beat the egg whites on medium speed, gradually add sugar. When stiff glossy peaks form (about 5 minutes), reduce speed to low and add cornstarch and vinegar. Beat mixture for 20 seconds on high. Spread the mixture in 9" rounds on the baking sheets. Rounds will be about 1/2" high. Bake until the meringue is dry and crisp, about 3 hours. Let meringue cool before making the Eton Mess.
• Prepare the whipped cream by whipping the cream to soft peak stage. Add 1/2 cup powdered sugar and vanilla seeds. Whip the mixture until firm peaks form.
• Reserve one quarter of the raspberries. Combine the remainder with 1/4 c powdered sugar, and coarsely mash. Gently fold the raspberry mixture into the whipped cream.
• Crumble the cooled meringue. Reserve 1 cup of meringue and mix the remainder into the raspberry whipped cream mixture.
• Spoon the whipped cream mixture into individual bowls.
• Top each with some of the remaining meringue, the whole raspberries, pistachios, and mint.

ETON MESS

Steps:

• Hull and chop the strawberries and put into a bowl and add the sugar and pomegranate juice and leave to macerate while you whip the cream.
• Whip the cream in a large bowl until thick but still soft. Roughly crumble in 4 of the meringues nests - you will need chunks for texture as well as a little fine dust.
• Take out about half a cupful of the chopped strawberries, and fold the meringue cream and rest of the fruit mixture together.
• Arrange on 4 serving plates or glasses or in a mound, and top each with some of the remaining macerated strawberries.

ETON MESS

Steps:

• Pour 2 packages of the raspberries, 1 cup of the sugar and the lemon juice into a 10-inch saute pan. Crush the berries lightly with a fork and bring the mixture to a full boil over medium-high heat. Lower the heat and simmer for 10 minutes, stirring occasionally, until the mixture is syrupy. Fold the remaining 2 packages of raspberries and the framboise into the hot mixture and refrigerate until very cold.
• In the bowl of an electric mixer fitted with the whisk attachment, beat the cream, the remaining 3 tablespoons of sugar and the vanilla together on medium-high speed until it forms firm peaks.
• In decorative glasses, layer a spoonful of the whipped cream, a spoonful of the raspberry mixture and then a few meringue pieces. Repeat once or twice, depending on the size of the glasses, until the glasses are full, ending with berries and a dollop of cream. Serve immediately or chill for an hour, until ready to serve.

MOM'S MEXICAN MESS

Steps:

• Brown the beef in a large skillet over medium heat; add the chopped onion, green pepper and garlic. Cook until the onion is transparent; drain.
• Add the tomatoes and chilies, the taco seasoning mix and velveeta cheese. Continue cooking until the cheese is melted.
• Stir well. Serve as desired, using suggestions above or other ideas.

SOMA SENGUPTA PASSOVER RECIPES- HORSERADISH GLAZED BRISKET WITH

Steps:

• Preheat the oven to 325°. Season the brisket generously with salt and pepper. In a very large enameled cast-iron casserole, heat 3 tablespoons of the vegetable oil. Add the brisket and cook over moderately high heat, turning, until browned all over, about 12 minutes. Carefully transfer the brisket to a rimmed baking sheet, fat side up.
• Pour off all but 4 tablespoons of the fat from the casserole. Add the onions and the sliced garlic and cook over moderate heat until softened, about 3 minutes. Add the carrots, parsnips and potatoes and cook over moderate heat until browned in spots, about 5 minutes. Add the celery and cook for 2 more minutes.
• Meanwhile, in a small bowl, combine 1/4 cup of the prepared horseradish with the minced garlic and 1/2 tablespoon of vegetable oil. Spread the garlic-horseradish paste on the fat side of the brisket.
• Pour the red wine into the casserole. Bring to a boil and cook over high heat, scraping up the browned bits from the bottom of the casserole, 1 minute. Push the vegetables to the side of the casserole and add the bay leaves. Set the brisket, horseradish side up, in the center of the casserole. Pour the beef stock around the brisket and bring to a simmer over moderate heat. Cover the casserole, transfer to the oven and cook for 3 hours.
• Increase the oven temperature to 350°. Uncover the casserole and roast for about 30 minutes, until the brisket is browned on top and the gravy has thickened.
• Carefully transfer the brisket to a carving board and let rest for 30 minutes. Discard the bay leaves. Using a slotted spoon, transfer the vegetables to a serving platter and cover with foil to keep warm.
• Pour the brisket cooking liquid into a fat separator and let stand until the fat rises to the surface. Pour the cooking liquid into a gravy boat and discard the fat. Whisk the remaining 1/4 cup of prepared horseradish into the gravy and season with salt and pepper.
• Thinly slice the brisket across the grain and transfer to the platter with the vegetables. Spoon some of the gravy over the brisket and vegetables and serve, passing the remaining gravy at the table.

RHUBARB & ROSEWATER ETON MESS

Steps:

• First make the meringues. Preheat the oven to 140C/120C FAN OVEN/GAS 1/284°F.
• In a clean bowl or mixer whisk the egg whites until they reach firm peaks.
• Gradually mix in the sugar and salt and whisk well until the mixture is thick white and glossy. This should take about 7-8 minutes.
• Line a large baking tray with non stick baking parchment - use a little dab of the meringue mixture to stick it down.
• Spoon the mixture into blobs on your baking tray leaving a generous gap between them. Bake for 1 hour.
• Whilst the meringues are baking, make the rhubarb compote. In a pan, boil the water with the sugar and add the rhubarb when it starts bubbling. Stir and let it cook for about 5 minutes on a medium heat. When the rhubarb is tender, remove from the heat. Add the rose water and leave to the side.
• Whip the cream until it forms soft peaks.
• Split the vanilla pod down the middle and scrape out the seeds. Stir them into the whipped cream.
• Place the cooled meringues on the serving plate, breaking a few of them up and leaving a few whole. Spoon the cream over the top, then drizzle the compote on top of the cream.
• Lightly toast some almond slivers in a frying pan (nothing added) and sprinkle them over the top, delicately decorate with a few crystallised rose petals before sharing with your beloved.

ETON MESS

Steps:

• Reserve a few small strawberries, chop the remainder and place in a bowl.
• Sprinkle the kirsch over the berries, cover and chill for 2-3 hours.
• Whip the cream until it stands in soft peaks.
• Gently fold in the strawberries and their juices and the meringues.
• Spoon into a glass serving dish and decorate with the reserved strawberries just before serving.

STRAWBERRY-AMARETTI ETON MESS

Steps:

• In a medium bowl, whip the cream to soft peaks.
• Gently fold in the broken biscuits and strawberries until just combined (keep a few strawberries for garnish).
• To serve, divide between two serving dishes, sprinkle with grated chocolate and a few strawberries on top.