Cook With Donal
Basque Cheesecake with Christmas Spiced Berry Compote
Time: 2 hours + cooling time
Ingredients (Serves 10)
Butter, for greasing
850g full-fat cream cheese
250g caster sugar
6 large eggs
200ml double cream
2 tsp vanilla bean paste
Pinch of salt
3 tbsp plain flour
For the Christmas Compote:
340g frozen mixed berries
3 tbsp caster sugar
1 tbsp cornflour
1 tsp vanilla bean paste
Peeled zest of 1 orange
2 cinnamon sticks
Method
- Preheat the oven to 220°C/200°C fan/425°F/ Gas Mark 7. Butter a 23cm, deep, spring form cake tin and line with two sheets of baking parchment crossing the tin so that it is covered completely and lines the side of the tin – the cheesecake will puff up and rise during cooking and having this overhang prevents the mixture from spilling out over the oven.
- Beat the cream cheese and caster sugar together in the bowl of a stand mixer until silky and no longer grainy when you rub a bit between your fingers.
- Beat the eggs in one at a time, beating really well in between each addition. Scrape down the bowl then beat in the double cream, vanilla bean paste and pinch of salt.
- Sift the flour over the top then mix in, beating for 5 more minutes. Pour into the prepared tin and give the tin a sharp bang on the work surface to release any bubbles. Bake in the middle of the oven for 45 minutes until it is deep brown on top but still with a slight wobble. It will puff up above the level of the tin but will fall back after cooking.
- Remove from the oven and leave to cool completely in the tin; it will fall and crack as it cools.
- Meanwhile, for the roasted berries, turn the oven down to 180°C/160°C fan/350°F/Gas Mark 4.
- Add the berries to a bowl with the sugar, cornflour, vanilla bean paste, orange zest and cinnamon sticks. Mix well to combine before transferring to a baking tray and roast for 20 minutes, stirring once, until the berries are broken down, glossy and juicy.
- Remove the berries from the oven and allow to cool slightly then serve with slices of the cheesecake.
Next Level Leftovers Mac & Cheese
Time: 1 hour
Ingredients (Serves 4)
300g macaroni or other pasta
1 tbsp olive oil
50g butter
2 onions, thinly sliced
1 garlic clove, grated
2 sage sprigs, leaves removed
30g plain flour
400ml milk
150g blue cheese, crumbled
150g gruyere, grated
150g cheddar, grated
200g leftover brussel sprouts
400g leftover ham, shredded
Sea salt and freshly ground black pepper
Method
- Bring a large pot of salted water to the boil, adding the pasta and cooking according to packet instructions.
- Preheat the oven to 200˚C/180˚C fan/400°F/Gas Mark 6.
- Add the oil and butter to a heavy based ovenproof pan over a medium heat. Once the butter has melted, add the onion, garlic and sage, sauté for 15-20 minutes until the onions have caramelised. Season with salt at the start of this process to help break down the onions, stirring occasionally, it’s ok if they get a little colour.
- Add the flour and allow to cook for a few minutes before adding the milk, bring to a gentle boil, then slowly stir through half the cheeses until melted.
- Stir through the pasta, along with a ladleful of pasta water and the leftover sprouts and ham. Season to taste and then top with the remaining cheese and place in the oven for 15-20 minutes until golden. Serve into bowls and enjoy!
Black Forest Pavlova
Time: 1 hour
Ingredients (Serves 8)
- For the meringue:
- 250g icing sugar
- 4 egg whites
- 3 tbsp cocoa powder
- 2 tsp of cornflour
- 1 tsp of white wine vinegar
- For the filling & topping:
- 750ml of cream, whipped
- 2 tbsp of icing sugar, sifted
- 3 tbsp kirsch
- 500g jar of cherries in syrup
- 100g dark chocolate, thick shavings
- 75g hazelnuts, skinless, toasted, blitzed to a rough dust
Method
- Preheat the oven to 150˚C/130˚C fan/300˚F/Gas Mark 2. Line two baking trays with baking parchment. Draw a large circle 20 cm in diameter on each piece of parchment paper.
- Place the icing sugar and egg whites in a standing food mixer and whisk on high for 10 minutes until glossy white peaks form. Using a spatula, gently fold in the cocoa powder, cornflour and the white wine vinegar. Divide the meringue mixture between the two baking trays and using a tablespoon, form two large meringue discs. Bake for 45 minutes, remove from the oven and allow to cool completely.
- Whip the cream with the icing sugar until quite firm, make sure not to over-whip it, then fold through the kirsch.
- Drain the cherries over a small saucepan to reserve the cherry juice. Reduce over a medium heat until you are left with a thick, pourable mixture. Set aside to cool completely.
- To assemble the Pavlova: place a layer on a cake stand and top with half the cream. Add the next layer of meringue and then top with the remaining cream. Decorate with the drained cherries, chocolate shavings, toasted hazelnuts and drizzle with the reduced cherry juice and serve straight away.
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