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The new look Pirate Castle on the canal has hidden treasure |
Pirate desserts ‘arr’ delightful!
Chocolate and fruit make for a decadent summer combo, whether you’re partying in a canal castle or at home, writes Clare Latimer
THERE is hidden treasure in the depths of Camden Town.
The newly done up Pirate Castle in Oval Road is perfect for meetings, conferences and parties. Can you imagine arriving by canal boat for your reception, or just looking out of the window down the canal watching the boats chugging past?
The main room can hold 70 people for a seated event and 100 people for a standing party. Their prices are extremely reasonable, and the money goes towards teaching children all kinds of water sports. So hire the venue, help a good cause and have a very reasonably priced party.
We have been catering there this week for a conference and served the recipes below. As they are quite unusual and very summery, I thought I should share them with you so you can indulge at home.
Brownies with fresh peaches
We always have such a demand for our brownies. When the weather is hot I think it best to lighten them with lovely summer fruits.
Ingredients
Makes about 12
175g butter
310g dark chocolate
1 desp cocoa powder
5 eggs
550g caster sugar
200g self-raising flour
2 semi-ripe peaches, skinned, stoned.
Method
Preheat the oven to 180C/350F/gas 4. Line a 30cm x 35cm deep-sided baking tray with greaseproof paper. Cut the peaches into slices the same size as the ones in tins and put into a small bowl.
Melt the butter, chocolate and cocoa together in a microwave or in a saucepan over a very low heat. Beat the eggs and sugar until thick and creamy and then add the chocolate mixture. Fold in the flour and then the peach slices, stirring very gently at this point so as not to break up the peaches.
Pour into the prepared tin and smooth over. Bake in the oven for about 40 minutes, but remove well before it is cooked through as brownies are best when undercooked. Trust me!
paertyinggra
These long, puffy buns are stuffed with cream and topped with rich chocolate icing. The buns are made with choux pastry, which is made by bringing butter and water to the boil, tipping in the flour and then beating in the eggs.
Ingredients
Makes about 20
75g plain flour
A pinch salt
5fl oz half water half milk
50g butter
2 large eggs
7fl oz double cream
1 punnet fresh raspberries
Splash Grand Marnier, optional!
50g dark chocolate
Splash water
25g unsalted butter.
Method
Preheat the oven to 200C/400F/gas 6. Line two flat baking sheets with baking parchment. Put the butter, water and a pinch of salt in a medium saucepan over a low heat. Stir occasionally with a wooden spoon as the butter melts.
When the butter has melted, turn up the heat and bring the mixture to the boil. Remove from the heat and quickly tip the flour into the saucepan. Immediately beat with the wooden spoon until the mixture leaves the side of the pan clean and has a sheen.
Beat in the eggs gradually to make a smooth paste. Use a piping bag with a large nozzle. Hold in your hand and turn the top of the bag down over your hand to keep the edges clean and then spoon in the mixture into the bag. Pipe small strips of the choux pastry onto the baking parchment leaving about 4cm between each strip to allow mixture to double in size when cooked. Continue until mixture is used. Cook in the oven for about 15 minutes or until well puffed up, golden brown and crisp.
Remove, cool slightly and then cut a slit down one long side. Whip the cream in a bowl until it holds its shape and then gently fold in the raspberries and booze if using. Open up each éclair and, using a teaspoon, fill with the cream mixture and then close again. Do not pipe as it will crush the raspberries.
Finally, melt the chocolate with the water and butter in a small saucepan over a very low heat, stirring to prevent sticking and burning. When all is melted, stir until smooth and glossy and then dip the top of each éclair into the chocolate and put on a plate.
When all is done, chill until ready to eat. |
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