Harts of Stur Kitchen Issue 08, Winter 2018-19 | Page 63

Cook’s Notes
W
hen making nougat at
home, you can add so
many different flavours.
There are just a few things to keep
in mind. Have all the equipment
and ingredients ready before you
start as you won’t have time for any
preparation once the sugars are hot.
Do not take the sugar and honey
any higher than the temperatures
specified in the recipe. If adding a
praline or nut paste, stir it in at the
end of the process but while the
stand mixer is still whisking.
Makes 1 tray
(about 30 x 24cm)
Ingredients
Extract from Larder
by Robin Gill.
Photographs ©Paul
Winch-Furness
Delia Online
Baking Sheet Liners
(2 Per Pack)
Bake back control
Harts Price: £10.94
Stellar Hard Anodised 32 x
22cm Baking Tray
RRP: £20.00
Harts Price: £18.75
Method
20g peel from Preserved
Amalfi Lemons, very finely
diced
300g sunflower seeds
435g caster sugar
90g liquid glucose
125ml water
250g honey
50g egg whites
To dust
cornflour, icing sugar
THE KIT
1. Preheat the oven to 140°C fan/160°C/Gas
Mark 3. Spread the preserved lemon peel on
a small baking tray and slightly dry out in the
oven for 5–10 minutes. In another baking tray,
toast the sunflower seeds in the oven for 8–10
minutes or until golden brown. Keep them
warm.
2. Put 415g of the sugar, the glucose and water
in a pan and heat to dissolve the sugar. Put the
honey in a separate pan and heat. While the
honey and sugar syrup are heating up, put the
egg whites and remaining sugar in the bowl
of a stand mixer fitted with a balloon whisk
attachment and whisk to stiff peaks.
3. Once the honey has reached 125°C,
gradually pour it into the egg whites while
whisking. Continue to whisk at a high speed
while the sugar syrup carries on boiling. When
it reaches 145°C, slowly pour it into the egg
white mixture, whisking constantly. Then whisk
at full speed for a further 1 minute. Remove
the bowl from the mixer and, using a large
metal spoon, fold in the warm seeds and the
preserved lemon.
4. Spoon on to a tray (about 30 x 24cm)
lined with greaseproof paper. Spread out the
mixture as much as possible before placing
another sheet of greaseproof on top and using
the back of the spoon or a dough scraper to
spread the nougat evenly. Allow it to set at
room temperature before portioning into 2cm
squares. Dust each piece with a mixture of
equal parts cornflour and icing sugar.
Master Class Soft Grip Stainless
Steel Cooking Spoon
RRP: £6.99
Harts Price: £6.29
Joseph Joseph Tri-Peeler
Harts Price: £12.00
Kenwood 280W White 3
Speed Hand Mixer
RRP: £24.99
Harts Price: £20.00
We Love Harts
Ordered 8 wine coolers at the last minute for my daughter’s wedding (we had been let down
by a previous supplier). The items were perfect and were delivered next day via courier. Many
thanks Harts of Stur - you helped to save the chilled wine on a (very hot) wedding day.
Stephen Roberts
63
www.hartsofstur.com
Master Class Stainless Steel
Dough Cutter
RRP: £5.79
Harts Price: £5.21