BRADLEY’S general manager Eric Paxman worked in London for three years at Marco Pierre White’s Michelin starred restaurant, Lescargot.
He returned to Huddersfield as head chef at Bradley’s for four years and then went to work in Australia for two years.
He then returned to become head chef at Bradley’s and was then promoted to general manager.
As preparations are well under way for this weekend’s bonfire bonanzas, Eric shares with us a fantastic recipe for cinder toffee – with a twist.
CINDER TOFFEE
2tbsp Castor Sugar
8oz Demerara Sugar
8oz Granulated Sugar
2oz Golden Syrup
1/2oz Butter
Place all ingredients in a pan and boil to 140C then add 1 tbsp of bicarbonate of soda. Stir and take off the heat. Pour onto a non-stick tray and leave to cool completely. Once cold, break into small pieces and set to one side.
PARFAIT
6 eggs
8 egg yolks
6oz Castor sugar
1pt double cream semi whipped
10 x non-stick pudding moulds
Place the sugar in a non-stick pan. Mix with a little water until a sand texture occurs making sure there is no sugar up the sides of the pan.
Place on heat with a sugar thermometer in and bring to 120C. While that’s on the heat put egg yolks and eggs in a large mixing bowl either a hand one or a machine and whisk until light and fluffy.
Add the sugar mix slowly onto the eggs while still whisking. Whisk until doubled in size and ribbon consistency.
Fold in the honeycomb and then the cream. Share out among the moulds and freeze.
Serve with a few fresh raspberries and or raspberry coulis.
