Coconut pancakes with mango and passion fruit curd.

By Michel Roux Jr.
Ingredients
For the pancakes
125g/4½ plain flour
15g/½oz caster sugar
pinch of salt
4 medium free-range eggs
350ml/12fl oz full-fat milk
2 tbsp desiccated coconut, toasted
butter, for frying
For the curd
8 large free-range egg yolks
120g/4½oz caster sugar
160ml/5½fl oz mango juice
110ml/3½fl oz passion fruit juice
250g/9oz unsalted butter
To serve
fresh pineapple, thinly sliced
fresh mint, leaves picked
dusting of icing sugar
Preparation method
- For the pancakes, combine the flour, sugar and salt together, then mix in the eggs with a whisk. Add the milk gradually to avoid any lumps, then stir in the toasted coconut. Leave to rest while you make the curd.
- To make the curd, whisk the eggs, sugar, mango and passion fruit juices together in a saucepan. Place over a medium heat and stir continuously until the mixture thickens - do not boil. Whisk in the butter, cut into small pieces. Cover and leave to cool.
- To cook the pancakes, add a smear of melted butter to a non-stick pan and ladle in some batter, swirling around to coat the pan - it might take one or two test pancakes before you’ve got the amount of batter just right. Cook each pancake on both sides until golden-brown and then remove to a plate while you cook the next pancake.
- To assemble, spread each pancake with the fruit curd and then roll up into cigars. Serve with fresh pineapple, mint leaves and a dusting of icing sugar.

Michel Roux’s Shortcrust (Flan) Pastry.

Pencil and Fork » Michel Roux’s Shortcrust (Flan) Pastry:
Pastry is a dough!
Shortcrust pastry is really quick and easy to make.
Often, it’s simply made of plain flour, butter or lard, water and a pinch of salt.
The shortcrust recipe I’m using is for flan pastry, otherwise known as pâte à foncer, from Michel Roux’s Pastry.
It has the addition of an egg, and happily it’s still very quick and easy to make.
Pâte à foncer is one of Michel’s basic shortcrust pastry recipes in the book, the other being pâte brisée.
The flan pastry, he says, is crispier and less delicate.

Shortcrust flan pastry lining a pie dish.
Ingredients (makes 480 g):
125 g unsalted butter
250 g plain flour
1 egg
1 tsp caster sugar
1/2 tsp salt
40 ml cold water
Sieve the flour and mix it with the salt and sugar. Place the four into a work surface, and make a well in the middle. Place the butter and egg into the well.

Empress rice pudding.

Empress rice pudding by Michel Roux Jr
Serves 10-12
120g round pudding rice
360ml milk
1 vanilla pod, split
50g caster sugar

For the crème anglaise
4 medium free-range egg yolks
100g caster sugar
375ml milk
3 gelatine leaves
250ml whipping cream, whipped
Vegetable oil, for greasing

For the fruit
250ml water
100g caster sugar
180g mixed dried fruit (apricots, prunes, cherries, to taste)
2 tbsp pistachio nuts
Kirsch, to taste

- In a small bowl allow dried fruit to soak in pistachio +Kirsch + sugar syrup while the rice pudding is cooking.
- In a small bowl, mix the chopped cherries and the kirsch together. Allow them to soak while the rice pudding is cooking.
- In a medium-size saucepan over low heat, bring the milk, sugar, and salt to nearly scalding temperature. The milk should not be allowed to simmer, but it will steam when stirred at the near-scalding point.
- Add the rice to the milk and continue cooking over low heat, stirring occasionally, for 20 to 22 minutes, until the rice is creamy and tender. Remove the rice pudding from the heat and stir in the cherries and their soaking liquid, along with the vanilla extract.
- Gently fold the whipped cream into the creme anglaise, and then fold the custard mixture into the rice pudding. Pour the rice mixture into a lightly buttered mold and allow the empress rice pudding to chill in the refrigerator for at least 6 hours.
- Heat the apricot jam over low heat until it has melted. Invert the chilled empress rice pudding onto a serving platter and brush the entire surface with the melted apricot jam.

Michel Roux Jr on MasterChef: interview - Telegraph

Michel Roux Jr on MasterChef: interview - Telegraph: "‘Gordon’s shows are great.
They’re entertaining.
But I don’t think you could watch those shows and really say you’ve learnt something about food.
With MasterChef you can.’
He goes on: ‘I think there’s been a conscious decision from those shows to tone down, not just Gordon’s.
The public is sick and tired of every other word being a beep.
There are other ways to express ourselves.
I’m not saying I don’t swear, I do.
But it’s not always necessary… I’m a good friend of Gordon’s.
I think the shows we’re talking about here have been media-led.
They’ve done very well.
But they’re not being aired as much.
They’re not as popular.
People have gone off that.
That’s not Gordon, he’s fantastic.’"

- Michel Roux recipes - goodtoknow:

- World of Michel Roux Jr, chef - Telegraph
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