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CHEF JACKIE
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RECIPES
Rhubarb brioche bread and butter pudding
Paired with: Colmant Cap Classique Rose NV Brut

This is my variation on an old-school favourite. It takes time to make, but the

compliments you’ll get make it worth the effort.
Makes about 30 servings

Ingredients:

Brioche

• 30 ml lukewarm water
• 10 g packet instant dry yeast
• 125 g salted butter, softened
• 90 g white sugar
• 175 ml full-cream milk, lukewarm
• 2 whole eggs
• 10 ml white sugar
• 5 ml vanilla extract
• 500 g cake flour
• 2 ml fine salt
• 1 whole egg, for glazing
• 50 g salted butter, melted, for glazing

Rhubarb compote

• 230 g fresh rhubarb, tough outer fibres removed, and chopped

• 180 g fresh strawberries, chopped
• 235 g castor sugar
• 500 ml naartjie juice or orange juice

Rhubarb cream

• 600 ml cream
• 400 ml full-cream milk
• 125 g fresh rhubarb, chopped
• 6 whole eggs
• 4 egg yolks
• 30 g castor sugar
• Assembling the pudding
• 250 g salted butter, softened
• 250 g fresh strawberries, thinly sliced lengthwise

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Method:

Brioche

1. Combine the water and yeast and leave to stand for 10 minutes.
2. Mix the butter and 90 g sugar together. Shape into a block and place in
the fridge to get cold.
3. Whisk the warm milk, eggs, 10 ml sugar and vanilla extract together.
4. Combine the flour and salt in a large bowl. Make a well in the centre and
add the yeast mixture and the milk mixture, working them in to form a
dough.
5. Add the chilled butter and sugar mixture, working it into the dough. If
doing this by hand, use the pinch-and-pull method (pull off a small piece
of dough, wrap it around a piece of the butter-sugar mixture and work it
in). If using a mixer or processor fitted with a dough hook, add the
butter-sugar mixture little by little, making sure each addition is
incorporated before adding more.
6. Once all the butter is incorporated, knead the dough until it is smooth.
(You can almost throw the dough onto the counter top, as this helps to
bring it together.) Place the dough in a greased bowl, cover with
clingfilm and leave in the fridge overnight. The following day, remove
the dough from the fridge so it can come to room temperature (this
should take an hour or so, depending on the weather).
7. Grease a large loaf pan (25 x 11 x 10 cm) very well. Place the dough into
the pan and leave in a warm spot to prove (it should double in size).
8. Lightly whisk the egg and brush the top of the bread. Bake in a
preheated oven at 160°C for 45 minutes, or until cooked. Remove the
brioche from the pan and glaze the whole loaf with the melted butter.
Place on a rack and leave to cool.

Rhubarb compote

1. Place all the ingredients in a saucepan and bring to the boil. Lower the
heat and simmer until the sauce starts to thicken and reduce.
2. Pour the sauce into a bowl, cover and leave in the fridge to cool.

Rhubarb cream

1. 1Place the cream and milk in a saucepan and bring to the boil. Add the
rhubarb, lower the heat and simmer for about 5 minutes, until the
rhubarb is cooked.
2. Lightly whisk the eggs, egg yolks and sugar in heatproof bowl, just
enough to loosen the eggs.
3. Add the cream mixture to the egg mixture, ladle by ladle, to ensure they
combine without curdling.
4. Return the mixture to the saucepan and heat until just warm. Remove
from the heat and set aside.

Assembling the pudding

1. Cut the brioche into thin slices and butter each slice. Spread a
tablespoon of rhubarb compote over one slice of bread and sandwich it

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 together with another slice. Place the sandwiches in the fridge to firm
up slightly, then cut them diagonally into two triangles.
2. Butter a large serving dish (24 x 15 cm). Pour a tablespoon or two of
rhubarb cream into the dish and use a pastry brush to swirl it around to
coat the base.
3. Arrange half the sandwiches on the base of the dish, flat side down.
Pour over half the rhubarb cream and scatter over half the fresh
strawberries.
4. Add another layer of sandwiches, rhubarb cream and strawberries. Dot
with any remaining rhubarb compote.
5. Cover the dish with foil (shiny side down). Bake in a preheated oven at
160°C for 50 minutes, then remove the foil and bake for a further 10
minutes, or until cooked.

Bread baskets with poached eggs and a side order

of smoked salmon and soya sauce mushrooms
Paired with: Colmant Cap Classique Brut Reserve NV

Try putting a fancy touch to simple ingredients.

This is my idea of early morning fun.
Makes 4 portions

Breadbasket with poached egg

Ingredients:

• 4 slices of bread
• 1 tablespoon butter
• 4 eggs (always use the freshest eggs for poaching)
• 1 tablespoon white wine vinegar
• 2 extra slices of bread, for draining the poached eggs

Method:

1. Butter the bread, microwave for a few seconds to warm slightly, and
then carefully place into a large muffin tray pushing the sides outwards
to form a basket.
2. Bake at 180#°C until toasted. Remove from the oven and set aside on a
cooling rack.
3. Bring a litre of water to the boil, then reduce to a simmer. The perfect
temperature is between 71#°C and 82#°C. Add the vinegar which causes
the egg white to congeal quickly.
4. Cook the eggs one at a time. Break each egg into a ramekin, stir the
water and pour the egg into the simmering, swirling water. The circular
movement will bring the egg white together.
5. Lift the egg with a slotted spoon and put pressure on the yolk to check
firmness.
6. Remove from water when done and drain on a piece of bread before
serving.

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Smoked salmon and soya sauce mushrooms
Ingredients:

• 120 g mushrooms
• 2 tablespoons butter
• 1 teaspoon soya sauce
• 30 g smoked salmon rosettes
Sear mushrooms in the butter and dress with the soya sauce.

Serve the poached eggs in the bread baskets, with a smoked salmon rosette
and soya-flavoured mushrooms.

Pissaladière puff pizza tarts

Paired with: Colmant Cap Classique Blanc de Blancs NV Brut

Pissaladière, a specialty of Nice, can be found in restaurants all over the south
of France. I use puff pastry and make rectangular tarts, perfect for cutting into
slices to serve with drinks.
Makes 2 tarts

Ingredients:

• Spicy tomato and onion relish

• 750 g tomatoes, chopped
• 250 g onions, chopped
• 30 ml fine salt
• 125 ml white spirit vinegar
• 185 ml white sugar
• 10 ml chilli powder
• 15 ml cake flour

Assembling the pissaladière

For each tart, you need:

• 400 g puff pastry (see page 104)

• 1 medium onion, thinly sliced
• 20 ml salted butter
• 2 cloves garlic, finely chopped
• 5 ml finely chopped fresh rosemary
• 80–100 ml spicy tomato and onion relish
• 115 g mozzarella cheese, grated
• 30 g anchovy fillets (rinsed if very salty)
• 4 black olives, pitted and halved
• 4 cherry tomatoes, halved
• flaked salt and freshly black
• pepper, to taste
• Spicy tomato and onion relish

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Method:

1. Place the tomatoes, onions and salt in a bowl, cover with clingfilm and
leave in the fridge overnight.
2. Bring the vinegar, sugar, chilli powder and flour to the boil, stirring
continuously until the sugar crystals have dissolved. Place the tomato
and onion mixture into the vinegar mixture and cook for about 1 hour,
until a relish consistency is reached. Set aside to cool.

Puff pastry case

1. Roll the puff pastry to fit a 35 x 12 cm baking pan. Prick the base with a
fork and place in the fridge for 30 minutes to rest.
2. Blind bake (see page 168) in a preheated oven at 200°C for 20 minutes,
or until cooked. Leave the pastry in the pan to cool.

Assembling the pissaladière

1. Sauté the onion in the butter until golden. Add the garlic and rosemary.
2. Layer the onion mixture into the puff pastry case.
3. Spread with the spicy tomato and onion relish.
4. Sprinkle over the grated mozzarella.
5. Drape the anchovy fillets in a criss-cross pattern over the filling.
6. Fill the spaces with the olives and cherry tomatoes. Season to taste with
salt and freshly ground black pepper.
7. Bake in a preheated oven at 200°C for about 20 minutes, until the
cheese is melted. Serve warm.

The spicy tomato and onion relish will keep for months if stored in a sterilised
glass jar, so make a double batch and bottle some.

Butternut cakes with citrus syrup

Paired with: Colmant Cap Classique Sec Reserve NV

This has evolved from a ‘family favourite’ recipe given to me by one of my

students. I hope you like it as much as I do.
Makes 10 cakes

Ingredients:

Butternut cakes

• 250 g salted butter

• 220 g castor sugar
• zest of 1 orange
• zest of 1 lemon
• 3 whole eggs
• 275 g cake flour
• 15 g baking powder

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 • 300 g raw butternut, cooked
• and puréed
• 1.5 ml vanilla extract
• 10 g salted butter, melted
• 65 g light brown sugar
• 2 small oranges, skin left on, cut into thin slices

Citrus syrup

• 100 g white sugar

• 165 ml water
• zest of 1/2 orange
• zest of 1/2 lemon

Method:

Butternut cakes

1. Cream the butter and castor sugar together.

2. Add the orange and lemon zest, whisking well.
3. Add the eggs, one at a time, mixing well between each addition.
4. Sift the flour and baking powder together and add, along with the
cooled butternut purée and the vanilla extract, to the creamed mixture.
Mix until just combined.
5. Brush the base and sides of 10 ramekins or dariole moulds with the
melted butter and coat with the brown sugar. Place a slice of orange at
the base of each mould, then fill to three-quarters full with the butternut
mixture.
6. Place the moulds on a baking tray and bake in a preheated oven at
160°C for 20–25 minutes, or until cooked. While baking, make the citrus
syrup.

Citrus syrup

1. Place all the ingredients in a saucepan and bring to the boil, stirring
continuously until the sugar crystals have dissolved. Turn down the heat
and simmer for about 10 minutes, until a syrupy consistency is reached.
2. When the cakes are cooked, turn them out of the moulds and pour over
the hot syrup. Serve immediately.

These are best served warm. If made ahead, leave the cakes in their moulds.
Reheat in the oven for 10–15 minutes at 160°C. Gently reheat the syrup and
pour over the unmoulded cakes just before serving.

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