Our kitchen team has come up with a novel way of turning a traditional Chocolate roulade into a festive delight simply add some brandy and a couple of spoons of Cranberry relish, just delicious. Below is the recipe, if you make it now, it freezes really well and is one less thing to panic about at Christmas time, just take it out of the freezer the night before you want to use it and it will be ready to go for lunch the next day, dust with alittle more icing sugar and a spring of Holly.
Christmas Chocolate Roulade with Cranberries & Brandy
Ingredients: serves 6
170g caster sugar
170g plain chocolate
3 tbsp water
1 tsp instant coffee
½ pint double cream, whipped
1 tbsp brandy
3 tbsp of wholeberry cranberry sauce (Ocean spray from Waitrose is great)
- Method: Preheat the oven to 170c.
- Separate the eggs, placing the yolks in one large bowl and the whites in another.
- Mix the caster sugar into the egg yolks and beat until creamy.
- Meanwhile, melt the chocolate, water and coffee together in a basin over a saucepan of simmering water, making sure the water does not touch the bottom of the bowl, or use a bain marie.
- Once the chocolate has melted mix the egg yolk mixture carefully but thoroughly into the chocolate.
- Mix the egg whites until stiff and fold into the chocolate mixture, taking care not to knock too much air from the whites as you fold.
- Pour into a greased rectangular tin lined with baking parchment or buttered greaseproof paper.
- Bake in the oven for 12 minutes until just cooked, checking using a skewer – if it comes out clean the roulade is cooked.
- Leave overnight in the tin covered with a damp tea towel.
- The next day sieve a layer of icing sugar over a piece of clean baking parchment the size of the baking tin and turn the roulade upside down onto this.
- Remove the baking parchment stuck to the roulade, gently fold the brandy and cranberry sauce into the whipped cream and spread in a single layer to cover the whole cake.
- Carefully, using the greaseproof parchment, roll the roulade up and onto a flat plate.
- MAKE THIS NOW, PUT IT IN YOUR FREEZER THEN IT’S READY FOR CHRISTMAS
We have some fabulous pictures from the Indiana Jones Gala on Sunday night at Vue West End.
Our Exec chef Cris served up an array of sushi snakes, sheep’s eye balls, monkey brains – (mashed up berry jelly) and deWintons’ version of Poison and the antidote from the Temple of Doom movie. Our client was ecstatic in his praise of deWintons, particularly Executive Head Chef Cris.
“Cris completely knocked it out of the ball park yesterday and I think even surpasses his efforts on the raiders event.
The feast was a huge hit with everyone including our special guest – film producer of all the 80′s indy film Robert Watts – claiming Cris’s version of the monkey brains was better than the films! A huge compliment indeed.
Thanks so much for you generous support to make the event a great success.
The audience roared with applause when I gave deWintons a shout out during welcome introduction.”
What great praise from a great client, thank you very much.
Images Copyright @DLphotographer
Charity Gala Even on Sunday 10th November
Vue Entertainment is bringing iconic movie legend Indiana Jones back to UK cinemas in November – with one-off screenings of the classic 80s film trilogy over three successive weeks, plus a charity gala event in London’s West End.
And now they are returning to the big screen at Vue’s fully-digital cinemas, featuring state-of-the-art audio-visual technology, over three successive Tuesdays - Raiders of the Lost Ark Tuesday Nov 12, Indiana Jones and the Temple of Doom Tuesday Nov 19, Indiana Jones and the Last Crusade Tuesday Nov 26 – with adult tickets costing just £5.
The charity event will feature original props from the Indiana Jones movies, a themed food reception based on the exotic foods featured in the Indiana Jones 80s trilogy, and an auction of Indiana Jones memorabilia, before a showing of the uncut version of Indiana Jones and the Temple of Doom.
All proceeds from the charity gala on Sunday November 10 go to MediCinema – tickets cost £15 and are available now from MediCinema: www.medicinema.org.uk/events.
Tickets for each Tuesday night showing cost £5 – for more information or to buy tickets visit www.myvue.com.
Jacs and James are pleased to announce deWintons’ stragic partnership with The Admirable Crichton. All deWintons staff and operations are now based at The Admirable Crichton’s offices in Camberwell, London.
Anis Asghar, CEO of the Admirable Crichton, stated “deWintons has a rich heritage, a loyal and dedicated customer base, an expansive food offering and a strong and passionate team: all of which fueled our decision to acquire the company”.
deWintons boutique charm, fun and enthusiasm, together with The AC’s reputation for entertaining luxury and Michelin star style food, make for the perfect partnership. deWintons dynamic team approach and passion make their events the boutique experience their clients have come to love and are always available at the drop of a hat!
On-the-pulse, bespoke and sophisticated.
The two separate brands will be maintained enabling us to serve a broader range of clients with our two distinctive offerings. All deWintons and The Admirable Crichton clientèle will continue to be looked after by their usual teams.
We all look forward to an exciting future together.
deWintons were delighted to be working at one of our favourite venues over the weekend, The Museum of The Order of St John in Clerkenwell. We helped organise a surprise 70th birthday for one of our private clients. Our Executive Head Chef designed a 7 course degustation menu which included all of the birthday boy’s favourite foods and wines were matched to each course.
deWintons’ menu for the surprise 70th birthday dinner
Slow Pressed Tomato Water, Basil Foam, Parmesan Grissini
Spoon of Seared Scallop, Pea & Mint Puree, Pea Cress
Poached Scottish Lobster Tail & Thrice Cooked Fries, Homemade Mayonnaise
The Museum of The Order of St John
We have had a fantastic summer, serving an array of sensational food from around the world using our passionate team to create fabulous menus, From fragrant light summer lunches, aromatic Arab dinners, bespoke canapés using layers of flavours carefully constructed to entice you palette, to the classic tender fillet of beef served with girolles mushroom jus.
We’ve traveled to a host of European countries including France, Italy, Hungary, Germany and the Czech Republic following our middle eastern clients from Dubai and Bahrain who have come to trust the high level of service and the commitment that the deWintons team bring to each and every event.
Our corporate clients have thoroughly enjoyed our fabulous food from canapés at Opera Holland Park, a luxury fragrance launch at a London Boutique to a lavish three course sit down dinner for Meryll Lynch.
We also continue to work for our treasured private clients in London and the Home Counties serving such delights as hand made rose petal flavoured macaroons and our specially designed street food menus for 40th and 50th birthday celebrations.
deWintons catering company is one of the most flavourful in London, reflected in our inspirational menus. Our recipes have been stimulated by our combined experiences & reflect the food we love to cook & eat. From fragrant light summer lunches, aromatic Arab dinners, bespoke canapes using layers of flavours carefully constructed to entice your palette, to the classic tender fillet of beef served with girolles mushroom jus. Each menu is guided by the season & character of the event. We know that spectacular presentation can make the difference between very good and inspirational.
We enjoy developing great relationships with our clients and believe in bringing charm, fun and enthusiasm to each and every event. Great food, great people and a company with a great personality are what make us stand out.
deWintons have been working in the catering and hospitality industry for over 17 years and have a wealth of experience working in some of London’s most elegant and historical venues. We have a professional and dedicated team who give only the best results and are renowned for our food and service.
I’m just sitting at Gatwick airport waiting to fly to Prague to serve the most delicious array of Arabic food, I just love all the spices, beans and delicious breads, not great for my figure but our clients love it. I guess they need all the fuel they can get as they’re in Prague to ride in a 120km Endurance race, where horse and rider need to qualify.
The day of the main ride starts at 3.30am for me and my loyal staff as we have to be on site by 4.30am to have the breakfast hot and steaming ready to serve at 5.30am as the riders go out at 7am!
Having flown into Prague I’d love to have a couple of days site seeing, I’ll have to persuade my husband to bring me back for a long weekend.