If he doesn’t appreciate your fruit puns, you better let that..
In this week’s episode I talk to Kirsty Haigh about why she became a chef, food memories, food education, working with young people and her favourite things to bake. Follow her on Instagram @kirstyehaigh and also follow and donate to Edinburgh Food Social! @edinburghfoodsocial / edinburghfoodsocial.org
Recipes mentioned in the podcast are below!
Mango Tarte Tatin
Delicious, but wasn’t very strongly mango flavoured. I suggest this as a way to use up mangoes that are refusing to ripen, or to up the mango by serving it with a few slices of fresh mango on the side. I would still make it again!
- 75g butter (I used salted)
- 75g granulated or caster sugar
- 500g puff pastry (I used home made – see here for recipe)
- 2 large mangoes, stones discarded and sliced (the usable bits of flesh came to 517g for me)
- The yolk of one egg, beaten (loosen up with a bit of milk/ egg white/ water, if it’s a bit stiff)
- Serve with any combination of these (or none at all): ice cream, cream, fresh mango, a squeeze of lime
I used a 9 x 13 in / 23 x 33 cm enamel roasting tin, which can be used on the hob. However you could use a pan to make the caramel and a separate roasting tin. Just try to scrape out as much of the caramel goodness as you can from the pan!
- Roll out the pastry to the size of the tin that will go in the oven and chill for 15 minutes or more.
- Grease your tin, if using a separate tin.
- Heat the sugar until it dissolves and starts to change colour.
- Add the butter and stir (a wooden spoon or silicone spatula is best here).
- Add mango and cook for a few minutes. This is partly to reduce the water content and partly to soften up any unripe mango slices. Leave to cool.
- Preheat the oven to 200C / 180C fan / gas 6 / 400F.
- Distribute the mango and as much of the caramel and juices as you can on the bottom of the tin. Top with the pastry. Brush with the beaten egg yolk.
- Bake for about 25 minutes. Leave to cool for 5-10 minutes before turning out on to a dish / baking tray that is large enough and has a rim, so the juices don’t go everywhere! Be swift and decisive with your turning out.
- Admire and feel very proud of your creation. Slice. Squeeze over a little lime juice, if desired. Serve with a dollop of cream, ice cream, a few slices of fresh mango or just as it is.
Mango Ice Lollies / Popsicles / Ices
This is less of a recipe and more of a suggestion! Basically mango, lime and some kind of dairy go really well together.
I used 2 ripe mangoes, about 200g whipped double/ heavy cream, about 2 tbsp icing/ confectioners’ sugar, the zest of a lime and the juice of half. I just blended this all together.
But you could use yogurt, whole milk, any type of cream or even a coconut yogurt or dairy-free cream. Just taste before freezing to make sure you’ve got the consistency and taste you want. Mine was quite thick but if you want a more refreshing popsicle use yogurt or milk.
Adapted from Jerelle Guy’s Strawberry Spoon Cake. The brown sugar gives it delicious caramel notes. The strawberries are really prominent – as they should be!
- 275g soft salted butter (or use unsalted and a pinch of salt)
- 350g hulled strawberries (about 400g before they’re hulled)
- 275g light brown sugar
- 285g whole milk
- 285g plain/ all purpose flour
- 2 1/2 tsp baking powder
- Preheat the oven to 350F / 180C / 160 fan / gas 4. Grease and line a 9x13in / 23x33cm tin.
- Mash the berries with half the sugar.
- Whisk the butter and remaining sugar until much lighter and fluffier. Whisk in the flour, baking powder and then the milk.
- Transfer to the baking tin. Spoon over the strawberries and juice on to the cake batter.
- Bake for about 35 minutes- turn it down if you are worried about the sides or bottom burning.
- Cool for a few minutes or serving. Alternatively, you can cool it down completely and reheat however much you need before serving. Best served warm with vanilla or earl grey ice cream (recipe on the way!) .
Blondies with Fresh Cherries and Dark Chocolate
I used my base blondie recipe (adapted from several different sources) but using some dark chocolate instead of all white and added fresh cherries I needed to use up. The result was fabulous: jammy cherries, buttery cake and gooey chocolate. So I’m sharing it here.
- 200g butter (for best results use European style) (this is a bit under two sticks in the US)
- 100g white chocolate, good quality if possible
- 150g dark chocolate, in large pieces.
- 200g plain/ all purpose flour
- 3/4 tsp baking powder
- 3/4 tsp salt
- 250g light brown sugar
- 2 tsp vanilla extract
- 3 UK large eggs (equivalent to US extra large, roughly 60g each or 180g in total)
- Preheat the oven to 180C / 350 F / 160 C fan / gas 4. If you are using a glass or ceramic dish, I’d turn it down a little to accommodate for the heat retention of the pan – say 170 C or 325F. For best results use a thin, light coloured metal pan. Grease and line a 9 x 13 in / 33cm x 23cm tin/ dish.
- Stone the cherries and set aside. Melt the butter and white chocolate together, stir and set aside to cool slightly. Measure out the flour, baking powder and salt in a separate bowl. You could sieve to ensure no lumps or just check it isn’t looking lumpy.
- Whisk the eggs and sugar together for several minutes until tripled in volume. This is key to the crackly top finish on brownies and blondies. I used a stand mixer to make life easier, an electric hand whisk would work but you’d be standing there for a long time.
- Fold in the butter and white chocolate mixture, then the flour mixture. Go slowly, steadily and make sure there are no pockets of unmixed flour or butter.
- Transfer to the baking tin/ dish. Scatter over the cherries and dark chocolate pieces evenly. Bake for about 40 minutes, checking maybe 5 minutes before that time to see if they’re done. It’s okay for them to have a bit of a wobble in the middle but they shouldn’t be liquid! Leave to cool completely in the dish.