June, 2016

May, 2016

April, 2016

  • The six rules of barbecuing

    28 April, 2016 The six rules of barbecuing

    Even the best cooks can be stumped when it comes to cooking to perfection over coals. We ask Ben Tish to tell us the six most important rules of barbecuing so we can grill with confidence over the long weekend.
    Read more…

November, 2015

October, 2015

September, 2015

August, 2015

July, 2015

  • Eat like an Italian

    20 July, 2015 Eat like an Italian

    If you’ve ever been on holiday to Italy, like us, you’ve probably eaten classic pizzas, pastas and risottos until you’re fit to burst. While sticking with what you know isn’t always a bad thing, delve a little deeper and you’ll find the true heart of the region; eating cotoletta in Milan, beans in Florence and artichokes in Campania will open up a whole new world of Italian cooking. We spoke to three Air B’n’B hosts about the food of their region, must-eats while you’re there, and asked about the best-kept secrets when it comes to eating out.
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  • Michelin Stars in Your Eyes

    06 July, 2015 Michelin Stars in Your Eyes

    With so many Michelin-starred chefs on the site, we challenged Cooked writer Imogen Corke to test her mettle on some of the trickier recipes. This week, she cooks Atul Kochhar’s cod in nilgiri korma gravy from his latest cookbook, Benares.
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May, 2015

  • Q&A with Rosie Birkett

    22 May, 2015 Q&A with Rosie Birkett

    We ask our authors ten questions about their life long love of food. This week, we speak to Rosie Birkett, author of A Lot on her Plate, about roast dinners, tuna tacos, and why you should never run your finger through hot caramel.
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  • The Lunchbox Edit: Spring Greens

    01 May, 2015 The Lunchbox Edit: Spring Greens

    Each week, we take some of our favourite recipes and give them a little tweak to make perfect packed lunches.
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River Cottage's Chocolate and beetroot ice cream

By
River Cottage Veg
Added
05 December, 2016

Chocolate and beetroot ice cream


MAKES ABOUT 800ml
300g beetroot
300ml whole milk
200ml double cream
4 large egg yolks
100g caster sugar
100g dark chocolate, broken into small pieces

Preheat the oven to 200°C/Gas Mark 6. Put the beetroot into an ovenproof dish, add a 1cm depth of water, cover with foil and roast until tender: at least 1 hour, possibly longer. Leave to cool completely. Peel the beetroot, chop it roughly and purée in a blender with 100ml of the milk. Measure the purée. You should have about 300ml; it does not matter if there’s a little less, but you don’t want more. Set aside.

To make the custard, heat the remaining milk and cream in a pan to just below boiling. Cool a little. Whisk the egg yolks and sugar together in a bowl, then pour on the hot milk and cream, whisking till smooth. Return to a clean pan. Cook gently, stirring all the time, until the custard thickens. Don’t let it boil or it will ‘split’. Remove from the heat and leave to cool until tepid, stirring often to stop a skin forming.

Meanwhile, melt the chocolate in a heatproof bowl placed in a larger bowl filled with just-boiled water, stirring from time to time. Stir the melted chocolate into the custard (don’t worry if it looks a bit grainy at this point). Stir in the beetroot purée. Pass the mixture through a fine sieve into a jug, leave to cool, then chill.

Once cold, churn the mixture in an ice-cream maker until soft-set, then transfer to a suitable container and freeze until solid. (If you don’t have an ice-cream maker, freeze in a shallow container, mashing with a fork three times at hourly intervals before the mixture is solid.) Transfer to the fridge 20–30 minutes before serving, to soften a little.


ENTERTAINING, RIVER COTTAGE STYLE

THE BEST OF RIVER COTTAGE EVERYDAY

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