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Stir it up magazine NovDec 2017

SignatureMy dish Bell Angellica There’s nothing like a bit of husband and wife rivalry to spur you on to great things. So when TV presenter Angellica Bell’s husband Michael Underwood made it through to the final of Celebrity MasterChef in 2012, she was determined to go one better! So in September she beat off competition from 19 famous faces to be crowned BBC One’s Celebrity MasterChef 2017. “I don’t think it has sunk in yet!” says Angellica. “It’s a relief that the secret is out but the aftermath has been overwhelming. Michael is so pleased for me. He’s my number one fan and supporter – but I do think there’s a little part of him that’s a little bit annoyed!” The couple have very different styles when it comes to cooking – but together they’re a winning combination. “He’s a very patient cook and likes to follow recipes, whereas I can just wing it and make something up,” she explains. “When we have dinner parties Michael will make the main course and I’ll do the starters and desserts. We’ve got a long queue of people for our dinner parties now!” Angellica demonstrated a particular talent for making desserts during her time on the show – prompted by her love of all things Chocolate Mousse Cake Ingredients 200g stoned prunes 200ml smooth orange juice 125g unsalted butter 200g dark chocolate Tablespoon dark rum 6 egg yolks 6 egg whites Method 1. Put the prunes in a small pan with 100 ml orange juice and heat until the juice is sticky. Bing it in a blitzer and blitz to a paste. 2. Preheat oven to 160°C fan 180°C if not fan. Butter 20cm cake tin with 7cm depth and removable base. (I made these in individual portions so they take less time around 9 minutes but keep an eye on them). 3. Melt butter and chocolate in Bain Marie. 4. Mix the prune and chocolate together, add in remaining orange juice and rum. 5. Whisk your yolks till they’ve doubled in volume, add to the mix. 6. Whisk your whites till they’re stiff. Fold in. sweet. “I’ve definitely got a sweet tooth,” she continues. “I love all food but there’s something about desserts. If I go out for dinner I always look at the desserts menu first and, if it’s not up to scratch, we won’t eat there!” Here, Angellica shares her recipe for Chocolate Mousse Cake which she made in the show’s semi-final. “I decided to make a chocolate dessert after working with (Bake Off: Crème de la Crème judge) Cherish Finden, where I was given the task of recreating her chocolate garden monument cake. Working with chocolate isn’t easy but Cherish gave me confidence as it wasn’t something I was always willing to do in the past. It was a risk but I wanted to show I could try something new.” 7. Pour into your cake tin (butter it) bake in oven for 15 minutes. It will look slightly risen around outside and surface should have a wet sheen and a wobble 8. Run knife round edge, leave to cool in tin, lightly dust with cocoa or icing sugar. SIGNATURE DISH NOV/DEC 2017 35 Passion Fruit Coulis (Serve warm) Ingredients 1 ½ cups passion fruit puree (Boiron is amazing) 1 cup caster sugar 10 passion fruits Method 1. Put in a pan allowing sugar to dissolve and simmer. Add more sugar if passion fruit aren’t that sweet. Get it to the sweetness you want! Chantilly Cream Ingredients 200g double cream 100g icing sugar Seeds from a vanilla pod Method 1. I always sift my icing sugar to get rid of lumps. 2. Whisk all ingredients together until you have a nice creamy finish and it’s not over whipped. Passion Fruit Tuile Ingredients 75g granulated sugar 30g plain flour 45g unsalted butter 1 tablespoon of passion fruit juice Pinch of salt Method 1. Mix the ingredients together then roll into tiny balls and place on greaseproof on a baking tray allowing space for them to spread. 2. Cook for a couple of minutes at 180°C but keep an eye. If you want them uniform, cut them when they are hot. That’s what I did on MasterChef.


Stir it up magazine NovDec 2017
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