Jess Elliott Dennison Recipes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Clementine Negroni 

Not really a recipe, just a rough guideline.

Mix equal parts Aperol, Gin, Vermouth and Fresh Clementine Juice. Stir with plenty of ice then serve in your favourite glasses with a twist or slice of clementine. 

 

 

Triple Cheese Orecchiette 

I make  this  at  the  Christmas  markets  that  I  host  in  the  Studio every year to keep everyone cosy as they do their shopping. Who doesn’t love the sight of a tray of bubbling cheesy  pasta  coming  out  of  the  oven?  It’s  a  seriously  hearty supper, so it works brilliantly with greens dressed in a mustardy vinaigrette to balance out the richness of the cheese.

Serves 4

(or 2, with the best leftover lunch for the next day) 

Takes 1 hour 

Ingredients

400g dried orecchiette or macaroni

1 tsp plus ½ tsp sea salt flakes 

3 fat garlic cloves, peeled

35g salted butter 

3½ tbsp plain flour 

150ml white wine 

300ml whole milk 

35g Comté cheese 

25g Parmesan cheese, plus 5g for the top

50g Cheddar cheese

1 tsp Dijon mustard 

¼ tsp miso paste

Recipe

First, preheat the oven to 200°C (400°F/gas 6). Cook the pasta in a pan of boiling water with 1 tsp salt on a high heat for 8–9 minutes, or until cooked through, then drain in a colander.

Meanwhile, use a microplane to finely grate the garlic into a frying pan. Add the butter then fry the garlic on a high heat for 2 minutes, or until golden but not burning. Stir in the flour and cook out for a further 2 minutes on high, stirring regularly. Pour in the wine, a few splashes at a time, stirring regularly until you get a thick paste. Reduce the heat to medium then add in the milk, 50ml at a time.

Keep stirring until you’ve got a lump-free, creamy sauce. Remove from the heat. Grate all the cheeses on the large side of a box grater, then stir into the sauce until melted along with the mustard and miso paste. Stir in the pasta, transfer to a baking dish (mine is 24 × 17cm), finely grate the remaining Parmesan over the top then bake for 20 minutes or until golden and bubbling.

 

 

Marmalade Toast Sponge Pudding

You might have seen me making this marmalade pudding before as it’s one of my absolute favourites, and there’s no way it wasn’t getting a spot in this book as it’s so quick and easy to bake midweek.

Lazy mornings in PJs with the radio on, a pot of coffee to share with my husband and several rounds of marmalade on toast is the inspiration for this ridiculously good pudding. For me, pumpernickel rye bread makes the tastiest sponge, but use any bread you’ve got that needs eating. Just be sure to add plenty of double cream!

Serves 2

Takes 15 minutes, 

plus 30–35 minutes baking time

Ingredients

65g salted butter, 

plus a tiny knob for greasing the dish 

25g sourdough or pumpernickel rye bread 

40g soft brown sugar 

70g marmalade, plus 2 tablespoons for the glaze 

40g plain flour 

¼ tsp baking powder

1 free-range egg 

small pinch sea salt flakes

zest of 1 orange 

double cream to serve

Recipe

Preheat the oven to 180°C (350°F/gas 4) and, using your fingers, grease the base and sides of your dish with butter. (I use the same dish that I use for the chocolate pudding and it measures 18cm × 12.5cm × 6cm).

Cut the bread into rough chunks, place in a food processor and blitz to fine breadcrumbs. Add the remaining butter, sugar, marmalade, flour, baking powder, egg, salt and orange zest, then pulse until combined.

(You can carefully use a box grater to crush the bread into crumbs and then beat everything with a wooden spoon in a large bowl until smooth too, if you prefer).
Scrape the batter into the buttered dish and bake in the preheated oven for 30–35 minutes, or until deep golden. Remove from the oven and leave to cool slightly in the dish.

Meanwhile, place 2 tbsp marmalade in a small saucepan with 2 tablespoons of water. Warm over a high heat for 2–3 minutes, stirring regularly with a wooden spoon, until you have a syrupy glaze full of orange shreds.

Pour the marmalade glaze over the top of the sponge, allow it to sink in for a minute or two, then serve up with plenty of cold double cream.