Today’s Food&Drink Zoom Talk is with Chef DAN ANDREE from the Beach House Oxwich
I’d love to introduce the night in the established way – THE LOCKDOWN BAND
The Restaurant – https://beachhouseoxwich.co.uk/
The Band – https://lockdownsongs.blogspot.com/
IOShen – www.ioshen.co.uk
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Richard Budd is at www.RichardBudd.co.uk
Food & Drink Photography – www.DorsetFoodandDrinkPhotographer.co.uk
Dan shares his dish…
Elder flower champagne
900g caster sugar
9 large heads of elderflower
2 lemons (juiced & zested)
3g champagne yeast
4tbs white wine vinegar
Method: dissolve sugar with 2liters of hot water once dissolved add 3 litres of cold water, cleaned and strip elderflower florets and add all remaining ingredients together.
Allow mix to ferment for 5/8 days in a covered but not airtight container out of direct sunlight
Strain through muslin cloth but don’t force through , allow to sit for pollen/sediment to settle then pour into sanitised champagne bottles and leave in cool dark place for five days checking the carbonation buy opening the lids to vent excess co2 .
Elder flower cordial
1.5 kg caster sugar
1 lemon
25 elderflower heads
85g citric acid
Method: dissolve the sugar with 1 litre of water, gently heat.
Once the sugar has dissolved, bring to the boil, then turn off the heat , gently was elderflower and trim stems , once cleaned add to warm syrup with citric acid & lemon (zest & sliced lemon ) allow to infuse for 24hours then pass through muslin and store up to six weeks in sanitised bottles .
Elderflower parfait
4 egg yolks
50 g caster sugar
100ml elder flower cordial
250ml double cream
Method: sabayon egg yolks & sugar till pale and aerated, add elderflower cordial and slowly fold in semi whipped cream, once frozen can be eaten.
Strawberry glee
200g strawberry puree
100g stock syrup
2g agar agar
2 gelatine leaves
Method: Heat stock syrup, puree & agar to 72oc whisk in gelatine and pour onto flat tray and chill once chilled cut edges and peel off gently from tray to wrap the parfait.
Strawberry sorbet
350g stock syrup
200g strawberry puree
½ lemon juiced
Method: Simply mix in blender and then churn in ice cream machine
Champagne sorbet
400ml champagne or elderflower champagne
50g glucose syrup
120g caster sugar
300g water
Method: bring sugars and water to the boil then add champagne and strain and churn in ice cream machine
Elderflower vinegar
6 elderflower heads
1 litre of white wine vinegar
200ml water
50g caster sugar
5 pink peppercorns
Method: clean elder flower and trim away stems, heat vinegar, water & sugar once sugar has dissolved add elderflower & peppercorns and allow to infuse for 6 hours before straining .
I use this vinegar to lightly compress the strawberries adding a sweet and sour affect to the dish.
