In his brand-new series Cook Like a Chef, award-winning chef Mark Moriarty invites viewers to rethink the way they cook at home.
Forget the notion that great food demands endless ingredients or hours in the kitchen. With a handful of core ingredients, a well-stocked pantry, and a few pro tips, in this series sponsored by M&S Food, Mark shows how anyone can create restaurant-worthy meals in their own kitchen.
“Cook like a chef is different in that I am treating the home kitchen like I would the restaurant. That means wasting absolutely nothing, showcasing some clever hacks and techniques that we can all add some impact to our everyday meals. As well as this I’m focusing on managing budgets and shopping efficiently while creating a wide variety of delicious food using simple ingredients we all have. This is food with maximum flavour and minimal fuss,” says Mark.
And we have some of his yummy recipes! Take a look at this fabulous burnt Basque cheesecake with dressed berries.
Burnt Basque cheesecake with dressed berries
Serves 8
Ingredients
- 700g cream cheese
- 230g whole eggs
- 210g icing sugar
- 320g double cream
- 1 tbsp vanilla bean paste
- 40g plain flour
- 400g raspberries
- 1 tbsp honey
- Handful fresh leaves, thinly sliced
Method
- Begin by preparing your tin. Line a 10-inch loose-bottomed cake tin with baking parchment. Wrap the cake tin in a dampened kitchen towel making sure it hugs the outside of the tin. Wrap everything in tinfoil to hold the towel in place. Place on a baking tray ready for the oven.
- Preheat the oven to 230c. Take the cream cheese out of the fridge 1 hour before using it to come to room temperature.
- Place the cream cheese in a mixer with the paddle attachment and mix at a low speed until smooth. Add the double cream, whole eggs, and vanilla and sift in the icing sugar and flour. Mix on a low speed for 5 minutes until smooth. Rest the mix for 1 hour before passing through a sieve into the pre-lined tin.
- Bake for 30 minutes at 230c until dark brown on top and evenly risen. Allow to rest at room temperature for 30 minutes before placing in the fridge for at least 3 hours. Remove and slice using a hot knife.
- Dress the berries in the honey and mint leaves and serve alongside.
Cook Like a Chef airs on RTÉ One on Wednesday at 8.30pm.