Shes from its bases round the world
Although the RAF has been present in the Ivory Coast since WWII, they became better known for their evacuation of British and French civilians during the civil war in the former French colony in 2004. A fleet of Hercules aircraft flew 220 evacuees to safety overnight on November 12. Serves 4 INGREDIENTS For the coulis 9 passion fruits 1 orange 50g caster sugar 2 tbsp cold water For the fool 3 ripe mangoes, peeled and coarsely chopped (or 650g frozen mango pieces) 50ml Cointreau or Grand Marnier (optional – 50ml is one miniature bottle) 500ml double cream 1 mango, peeled and diced 2 tbsp desiccated coconut, lightly toasted 4 sprigs of mint METHOD Cut the passion fruit in half. Scoop out BRITAIN has had a long relationship with Malta and its strategic location in the Med meant it was heavily bombed during WWII. After the war, the RAF maintained its presence in Malta until 1979, when the British decided not to renew its lease on the airforce base. Chocolate & fruit bread pudding Serves 8–12 INGREDIENTS the seeds and pulp into a saucepan, squeeze the juice from the oranges and add to the passion fruit with the sugar and cold water.
Place the saucepan over a low heat and gently bring to a boil, reduce the heat and simmer for 5 minutes.
Push the contents through a fine sieve, ensuring as much of the pulp is forced through, into a clean container. The coulis should have a syrupy consistency and should just coat the back of a spoon – it will thicken slightly when chilled. Cool at room temperature then cover the bowl and place in the fridge to chill.
To make the fool, place the coarsely chopped mango flesh, Cointreau or Grand Marnier, if using, and cream in a blender. Blend on high speed until the mango has pureed and the cream has thickened. It should have a whipped cream consistency.
Spoon a third of the passion fruit coulis into the bottom of your glasses or bowls, spoon half of the mango fool over the top followed by another third of the coulis then the remaining fool. Place in the fridge to firm up.
Pour over the remaining coulis and garnish with coconut and a sprig of mint. 1 orange, finely grated zest only 1 lemon, finely grated zest only 100g dark chocolate (70%), finely chopped 200g sultanas or raisins 75g glacé cherries, quartered 50g candied mixed peel 50g desiccated coconut flakes Method Preheat the oven to 180C. Cut the crusts from the loaf and either cut or tear the bread into large pieces. Whisk together the milk, cream, sugars, alcohol, if using, vanilla, beaten eggs and melted butter. Mix the bread into the wet mix and leave to soak for 15 minutes. Sift over the flour, baking powder, cocoa and spices. Mix well. Fold in the orange and lemon zest with the chocolate, sultanas, glacé cherries, mixed peel and desiccated coconut flakes. Butter an ovenproof dish, 23cm by 28cm, and pour in the bread mixture. Place in the preheated oven and bake for about 40 minutes until well browned on top and a skewer comes out clean. Let the pudding rest for 10 minutes, serve with vanilla ice cream or custard. The RAF moved in after Japan surrendered on August 15, 1945, within days of the US dropping atomic bombs on Hiroshima and Nagasaki. Airbase Iwakuni became the HQ of the British Commonwealth Occupation Force Air Group. It remained there, 30 miles from Hiroshima, until 1948. Serves 4 INGREDIENTS 4 medium squid, cleaned and sliced into 5mm rings 75g plain flour 2 eggs, beaten 75g panko – breadcrumbs Salt and freshly ground black pepper 2 egg yolks
tsp sea salt 1 pinch of white pepper 2 tsp rice wine vinegar 4 tsp garlic chilli sauce 2 tsp yuzu seasoning – Japanese citrus sauce found in a lot of supermarkets. 200ml vegetable oil To garnish Spring onion, thinly sliced red chilli, finely sliced coriander, coarsely chopped mint leaves J apanese METHOD Heat a deep-fat fryer to 190C. Season the flour with salt and black pepper.
Toss the squid rings with the seasoned f l our, coating thoroughly.
Place each ring into the beaten eggs then straight into the breadcrumbs and toss to coat once more.
Drop a few at a time into the fryer and cook for 2 minutes until golden and crispy.
Remove and place on to a plate lined with kitchen paper. For the ponzu dressing
Place all the ingredients, except the vegetable oil, into a small food processor and blitz to a puree.
Gradually add in the oil until a thin mayonnaise forms.
Check the seasoning and add more yuzu seasoning if desired.
Pile the squid on to a plate or bowl and drizzle over the creamy ponzu dressing, then garnish with the spring onion, red chilli and chopped herbs.