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Jane Mc Donald’s Pear Cake (see recipe below)
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Jane MacDonald’s Pear Cake.
Pre time 20 minutes
Cooking time: 60 minutes
1-2 tablespoons brown sugar
3-4 pears, skin on
2 tablespoons blanched almonds
200g unsalted butter
200g caster sugar
3 eggs
2 tablespoons self raising flour
200g almond meal
Preheat oven to 185degrees C
Spread the brown sugar over the bottom of a 23cm lined cake tin
Cut the pears into quarters, then into 2-3 slices and lay over brown sugar. Sprinkle almonds over the top of the pears.
Cream butter and caster sugar. Add eggs then flour and almond meal. Spread mixture over the pears.
Bake for 45-60 minutes.
When cool, turn out carefully onto a serving plate. Serve with cream or ice cream.
Ingredients:
· 1.5 kg Beef Cheeks
· 125 ml (½ cup) olive oil
· 3 carrots, roughly chopped
· 1 garlic bulb, halved
· 1 brown onion, sliced
· 500 ml (2 cups) Pedro Ximenez sherry
· 500 ml (2 cups) red wine
· 3 bay leaves
· 3 tablespoons thyme leaves
· 1 teaspoon fine sea salt
· 1 head of cauliflower, broken into florets
· 185 ml (¾ cup) cream
· 40g butter
Method:
1. Trim the beef cheeks to neaten them up and remove any sinew and silver skin. Season well. Pre heat oven to 150º.
2. Heat half the olive oil in a large heavy-based, oven proof casserole dish over high heat. Brown the beef cheeks for 2 minutes on each side, or until golden, then remove from the pan.
Add the remaining olive oil, then add the carrot, garlic and onion and sauté over high heat for 12-15 minutes, or until well browned. Stir in the sherry, wine, bay leaves, thyme, sea salt and 500 ml (17 fl oz/2 cups) water.
3. Add the beef cheeks back into the dish, cover and cook in the oven for 4-6 hours, or until the cheeks are beginning to fall apart.
4. Meanwhile, put the cauliflower, cream and butter in a saucepan, season to taste with salt, then cover and cook over low heat for 35 minutes, or until very tender. Place the cauliflower mixture in a blender and process until smooth. Keep the puree warm.
5. The sauce from the beef cheeks should by now be reduced and glaze-like. If it needs further reducing, remove the cheeks from the pan, cover with foil to keep them warm and simmer the sauce over high heat until nicely reduced. Strain the sauce through a fine sieve and return to the pan; gently reheat the cheeks in the sauce if necessary.
6. Serve the cheeks and their sauce on warm plates with the cauliflower puree
on the side.