Time to head home. Seeing family and friends in Sheffield has been wonderful, but there is a wife, some kids and a damn beagle to tend to back in Cape Town.
It’s been an odd time. It seems to have flown by, packed with concerts, tourist stuff, appointments, tasks and pretty much no beagles. And yet it seems like an age since I left South Africa.
There was time to grab one last quick pic of a Sheffield institution in our way to the station.
Next time I’m over (whenever that may be) the old Hendos factory will have been sympathetically converted into a student pub, complete with Hendo’s inspired drinks.
I mentioned it here. And I got it from here (although I have adapted it a little bit).
If it goes well for you, support the author and buy a copy – there are loads of other lovely recipes in there too.
325g 70% dark chocolate
2 medium egg yolks
25g caster sugar
4 tsp Henderson’s Relish
150ml single cream
400ml whipping cream
Melt the chocolate slowly over gently simmering water or in a microwave.
Beat the egg yolks and sugar in a bowl until light in colour.
Heat the 150ml cream, milk and Henderson’s Relish until a gentle simmer.
Slowly pour the cream onto the egg mixture, mixing continuously to avoid scrambling the eggs.
Pour back into a clean pan and stir.
Cook until the temperature reaches 80°C or the mixture coats the back of a spoon.
Remove from the heat, put into a cold bowl and immediately blend with a stick blender.
Pour onto the chocolate, stirring continuously.
Whip the 400ml of cream into soft peaks.
When the chocolate mixture has cooled slightly, fold in the whipped cream using a metal spoon or flat spatula
Pour into moulds or glasses as required and chill in the fridge.
Serve with fresh berries and a sprig of mint.
As I said, this is a slightly adapted recipe. I found that the Hendo’s flavour wasn’t coming through enough and so I (wait for it) quadrupled the amount the that original recipe suggested. That might seem like a massive increase, but if anything, I think you could go even further. Be warned that this makes a lot of very rich chocolate mousse – certainly enough for eight people. You need the berries and the mint to cut through that richness.
Usually the only recipes on this blog are ones for disaster. But given that I got a couple of cookbooks for Christmas and the fact that I am now a master in the culinary arts, expect some more over the next few months. I’d suggest that this one marks a pretty decent start to the proceedings though.
Many of you will remember the DIY Biltong post from a few weeks ago.
Well, since then I have experimented with many different sorts of meat and many different blends of spices in an attempt to create the world’s best raw-meat based snack. And while I was getting there slowly, my efforts received a huge boost on my birthday last week with a gift of 3kg of Freddy Hirsch biltong spices.
That’s enough to make 75kg worth of biltong.
I’m going to be busy.
The only issue is that since anyone can go and buy spices from Freddy, anyone can make first class biltong. But I don’t want to be one of the crowd.
I want my biltong to stand out; I want it to have a personal touch.
And that’s where Henderson’s Relish comes in. This “spicy Yorkshire sauce” has been made in Sheffield (right next door to the hospital I was born in) since the late 19th century.
It is to my home town what biltong is to my adopted country.
And, much like when Harry met Sally, the results of Hendo’s meeting Freddy are mindblowing.
It’s South Yorkshire meets South Africa.
It’s a pint of Magnet with a Klippies chaser in the pub on the corner of Bramall Lane and Voortrekker Road.
It’s bluddy bakgat, dun’t tha’ know, china?