Food’s editor Jo chooses her top picks for the week including pecan brittle, Knightor Winery and Rick Stein’s breakfast sausages
Been making this lovely pecan brittle recipe a lot recently. It’s a great addition to sundaes – serve it crunched on the top – or serve pieces on the side of affogato – vanilla ice cream with a shot of espresso poured over – in what’s got to be the easiest dessert of the summer. All you need is butter, brown sugar and pecans: what’s not to love?
Salted butter, 50g
Soft brown sugar, 100g
Pecans 100g
Sea salt
Water
Lightly grease some parchment or place a piece of baking parchment material in a tray or on a plate. Evenly distribute the nuts on the parchment over area about 12cm x 8cm.
Gently melt the butter, sugar, four dessert spoons of water and a good pinch of salt in a pan until the sugar has dissolved, then boil the mixture for five minutes until it gets to the hard crack stage.
Leave to set, then break up by snapping. Eat within a day or it will get soft unless stored in an airtight polythene bag.
Got to give the thumbs up to the Rick Stein Breakfast sausage and which is made by Tywardreath Butchers near St Austell. A properly flavoursome snag. Best cooked over an open fire with a mug of tea in hand.
Hot new find of the week is new Cornish winery Knightor which is about a mile from the Eden project. It has produced two wines to date: a clean floral Madeleine Angevine and a slightly heavier blend called Trevannion. With a proper restaurant on site, talented Italian chef and inspiring young winemaker in James Thomas, it’s the place to visit for lunch outdoors or fine dining in the restaurant. The emphasis is firmly on wine so there’s an affordable and interesting wine list, so you can enjoy some genuinely interesting wines without blowing the budget.
Comments are closed.
