Ode to
Macky d’s

400g Double Cream
300g Jersey Milk
5 Eggs Yolks
125g Caster Sugar
150g Crème Fraîche

• Place your Milk and Cream into a heavy based pot and cook on a low-medium heat bringing it up gently to a gentle simmer (just before the boil). Leave on the lowest heat whilst doing the next step.

• Put the Eggs & Caster Sugar into a bowl and start whipping like a mad man. When the Eggs & Sugar are pale and thick take a small amount of the Milk & Cream mixture and pour over the Eggs while continuously stirring. You’re doing this to slowly adjust the Eggs to the heat so it doesn’t scramble! Now, pour everything back into the pot to gently heat.

• Stir constantly until the whole mixture thickens. To know it’s done dip a spoon and the liquid should nicely coat the back.  Pour the mix out onto a large deep tray to cool. 

• Once cool beat the liquid through the Crème Fraîche and pour into the ISI Gun. Charge it twice with CO2 Cartridges - shaking vigorously between charges. Place the Gun in the fridge for two hours. 

• Place two empty containers into the freezer big enough to hold 4 litres combined to chill them down.  Carefully empty the ISI gun into the containers and place back in the freezer immediately.  Do this step quickly! It won’t stay aerated if you take to long!

• Freeze for 24 Hours. 

4 Granny Smith Apple
2 Braeburn Apples
1 Lemon (Zest & Juice)
100g Crystallised Ginger
800ml Thistly Cross Traditional Cider (or something equally as nice!)

• Start by pouring the bottle of Cider into a pan and reduce to 200ml.

• Peel, core and roughly dice the Apples. Dice the Crystallised Ginger and add both to the pan along with the Juice and Zest of 1 Lemon. Cook everything until softened and sticky. 

• Once cooked, drain and leave to cool.

150g Flour
100g Butter
50g Sugar
100g Golden Syrup
30g Pistachios
30g Crystallised Ginger

Clingfilm
Baking Paper

•  Start by beating the Butter and Sugar together until fully incorporated and soft. Add in the Flour and mix until a dough comes together. 

• Roll the dough into a cylinder. Wrap it in Clingfilm and chill for a hour. 

• Roughly chop the Pistachios and dice the Crystallised Ginger - set to one side.

• Pre-heat the oven to 170ºc. Cut the cylinder of dough into 3.5cm rounds, remove the Clingfilm and place onto a baking tray lined with Baking Paper. Cook for 15 minutes until slightly golden.

• Break up the biscuits with the back of a spoon, or whatever utensil you see fit. Add in the Pistachios & Ginger and coat it all with the Golden Syrup. Bake for another 5 minutes. It should be a big sticky crumbly nutty beast.  Job’s a good un’.

8 Sheet of Feuille De Brick Pastry. 
3 Egg Whites 
Apple Mix

• Gently whip up the Egg Whites so that they’re frothy but not completely whipped. 

• Spread out all the sheets of F.D.B and using a Pastry Brush, paint 4 of the sheets with Egg White. 

• Place one sheet directly on top of each of 4 F.D.B already painted and brush again with the Egg White. 

• Spoon a good amount of the Apple Mix into the middle of the pastry and roll up like a spring roll. Using the Egg White to keep everything stuck together. Repeat until all the mix is used up. 

• Glaze the finished Apple Pie’s (Rolls) again with Egg White and place in the fridge for an hour. 

• Pre-heat a Deep Fryer to 180ºc.

• Once hot, drop in your Apple Pie’s (don’t overcrowd the fryer!) and cook for a good 4/5 minutes or until golden and crispy.

• Carefully slice each Pie using a sharp knife into three pieces.