Jackson’s Cupcakes

Jackson's Catering of Newcastle has recently introduced cupcakes to it's 'sweets and treats' range, here we will share a recipe with you, for you to try at home…..enjoy!

Dark Chocolate Cupcakes… 25 regular cupcakes

350 degree oven

7 ounces (200 grams) Valrhona 85% cacao (or any bittersweet chocolate)

3 sticks (343 grams) butter

2-1/4 cups (445 grams) sugar

8 eggs

1-1/4 cups (180 grams) flour

1/4 cup (30 grams) cocoa powder, unsweetened

1-1/2 teaspoons (7 grams) baking powder

1/4 teaspoon salt

1. Prepare baking sheets by lining with parchment paper and laying out cupcake cups. Using a pencil draw a line to segregate 4 cupcake cups for each flavor and write out the ingredients so you can identify the cupcakes after they are baked.

2. Chop chocolate and transfer into the bowl of a standing mixer.

3. Add butter to the chocolate and place the bowl over a pan of simmering water. Stir until chocolate melts and butter is combined.

4. Remove from heat and stir in sugar. Let mixture cool for 10 minutes.

5. Beat in an electric mixer for 3 minutes.

6. Add one egg at a time, mixing for 10 seconds between each

7. Sift the flour, cocoa powder, baking powder, and salt into the mixture, return to the electric mixer, and mix until blended.

9. Scoop into cupcake cups and bake at 350 F for 25 minutes or until a toothpick comes out clean. Note: If the oven is not hot enough than these cupcakes may over-flow. One way to be safe is to either fill 2/3’s full or another trick I use is to preheat to 375, then drop the heat to 350 once I put the cupcakes in. I also rotate the pans after 15 minutes of baking. It is safe to gently move them at that point and I find the lower back of my oven to be a bit cooler.

Simple Chocolate Ganache

6 ounces (170 grams) Valrhona 85% cacao (or any bittersweet chocolate)

1 cup heavy cream

1 teaspoon vanilla pinch salt

1. Chop chocolate and transfer into a heat proof bowl.

2. Heat cream until bubbles form around the edge of the pan, pour cream over the chocolate.

3. Let sit for 1 minute then stir until combined.

4. Add vanilla and salt. Stir until combined.

5. Let cool until at spreading consistency. Note: If the ganache gets too thick, like you forget it on the counter or in the fridge, soften over a pan of simmering water just enough to get it back to spreading consistency.

Pot Roast Recipe

England's famous dark beer originating from Newcastle Upon Tyne, Newcastle Brown Ale, has an affinity for beef and caramelized onions. Serve over egg noodles, if you prefer. The Newcastle Pot Roast is ideal served at a hot buffet selection throughout Newcastle Upon Tyne for Weddings, birthdays, christenings and all corporate catering in Newcastle. Yield: 10 servings (serving size: about 3 ounces roast, about 3/4 cup potatoes, and 2/3 cup sauce) Ingredients NEWCASTLE Pot Roast:

  • 2 tablespoons butter
  • 12 cups sliced onion (about 1 1/2 pounds)
  • Cooking spray
  • 1 (4-pound) Northumberland beef rump roast, trimmed
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup fat-free, less-sodium beef broth
  • 1 tablespoon fresh thyme leaves
  • 1 (12-ounce) bottle Newcastle Brown Ale: dark beer (such as Newcastle)
  • 3 tablespoons cornstarch
  • Potatoes:
  • 4 cups fat-free milk
  • 4 pounds Northumberland Farm baking potatoes, peeled and cubed
  • 1 teaspoon poppy seeds
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Preparation Preheat oven to 300°. To prepare Newcastle pot roast, melt butter in a large Dutch oven over medium-high heat. Add onion to pan; sauté 12 minutes or until almost tender. Reduce heat to medium-low; cook for 40 minutes or until onions are caramelized, stirring frequently. Transfer onions to a bowl. Place pan over medium-high heat. Coat pan with cooking spray. Sprinkle roast evenly with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Add Northumberland roast to pan; cook 5 minutes, turning to brown on all sides. Add onion mixture, broth, thyme, and Newcastle Brown Ale beer to pan; bring to a simmer. Cover and bake at 300° for 2 hours or until tender, turning over halfway during cooking time. Remove Northumberland roast from pan. Cover and keep warm. Place pan over medium-high heat. Add cornstarch to pan, stirring with a whisk; bring to a boil. Cook for 1 minute, stirring constantly. To prepare Northumberland potatoes, place fat-free milk and potatoes in a large saucepan; bring to a boil. Reduce heat, and simmer 15 minutes or until tender. Mash potatoes; stir in poppy seeds, 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Serve Northumberland roast with potatoes, sauce and a bottle of Newcastle Brown Ale Jackson's Catering of Newcastle Recipes.

Newcastle Steak and Ale Pie

A traditional recipe used at Jackson’s Catering of Newcastle, great served hot or cold at buffets throughout the North East, Steak and Newcastle Ale Pie….. 1 1/4 pounds of Northumberland steak – cut into large cubes 2 short sprigs of fresh rosemary 3 sprigs of fresh marjoram 1/3 – 1/2 pint of Newcastle dark ale olive oil fresh ground black pepper flour (approx 4 tbsp) 2 carrots – chopped 1 leek – chopped 1 medium sized onion – diced 1-2 cup beef broth Puff Pastry (1 sheet) – thawed Step One – Night Before

  • Put Northumberland steak into medium sized bowl with lid (I actually used a tupperware dish). Add rosemary and marjoram (I ripped them with my hands) and mix with meat.
  • Add Newcastle Brown Ale, a splash (I eyeballed it) of oil, and some fresh black pepper. Mix well. Cover and marinate in fridge overnight.

Step Two – Make the Pie

  • Preheat oven to 375F
  • Strain beef from marinade (do not throw out the marinade, set it aside for now). Roll beef in flour until beef is covered. Set aside.
  • In a large pan, saute onion, leek and carrots in a little bit of olive oil. Cook until onions are soft. Remove from pan and set aside.
  • Place beef in pan and brown on all sides.
  • When beef is browned, put the vegetables back in, and add beer marinade, and beef stock.
  • Simmer on medium-low for 10 minutes.
  • Transfer mixture to pie pan/baking dish. Top with puff pastry and trim sides.
  • Pierce pastry a few times for ventilation, add decorative pastry leaves if desired (I used my kitchen shears to shape them).
  • Bake for 40-45 minutes.

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