Welsh Chef of the Year, Dai Davies, is creating a number of recipes using COR! organic flavoured milk as a main ingredient. Here’s the first in the series. Please note that, wherever possible, ingredients should be of organic origin! However, it is appreciated that at certain times of the year it will not be possible to source all the ingredients as organic so please substitute with conventional where necessary.

Terrine of Welsh organic banana flavoured milk finished with a caramel of honey and strawberries


Ingredients
4 cartons COR! Banana organic flavoured milk
3 leaves gelatine
2 oz granulated sugar
3 eggs, separated
1 whole banana

For the caramel
6 fl oz water
2 tablespoons Welsh honey
8 oz strawberries

Method
Whisk egg yolks and sugar in bowl over a bain marie until double in volume. Add the flavoured milk. Whisk until slightly thickened. Add the leaves of gelatine. Remove from the heat and whisk until cool. Skin the banana and slice into a terrine or loaf tin lined with three layers of cling film. Pour over the mixture and chill until set.
Combine the honey with the water and cook over a medium until almost caramelised. Add the strawberries and allow to cool.

To present
Remove terrine slice into middle of plate, pour around sauce and enjoy.
The following recipe is by Stewart Williams, head chef at the Stradey Park Hotel, Llanelli. This dessert was served at the Stradey Park on the occasion of the 2003 Winter Conference of the Nuffield Farming Scholarship Trust.

Banana Tartlets

Shortbread Pastry

Makes 1 1/4lb of dough 2 cartons of COR! banana flavoured milk
1oz ground aAlmonds
9oz fFlour
5oz Butter
3 ½ oz icing sSugar
1 Egg
Pinch of salt
1 drop of vanilla essence

Custard Filling

2 cartons of COR! banana flavoured milk
6 whole eggs
Pinch of nutmeg

 

Sift together the ground almonds and flour on a work surface. Make a well in the centre of the flour and almonds, place butter in the well and rub flour mixture into the butter. Until the mixture comes into a fine breadcrumb mix, add the icing sugar, salt and egg and mix together, then add vanilla essence and form all ingredients into a soft dough. Leave to rest for an hour.
Roll rested shortbread into desired diameter making sure it is 3mm/1/8 inch thick, like a tart/tartlet mould with the pastry, making sure edges are crimped neatly. Chill for 20 mins.
The banana mixture can be added now, but you may prefer to bake the pastry blind before-hand, resulting in a crunchier texture. Bake for 8 to 10 mins.

Banana Custard Filling
Beat 6 whole eggs into the COR! Banana flavoured milk until all mixed up, pour mixture up to the top of the tartlet. Sprinkle with nutmeg, bake at a temperature of 240c/ 450f until custard has just set.

Garnish with slices of banana and gooseberry compote.

Garnish and sauce may be changed accordingly, for example chocolate milk torte with a raspberry coulis. It could also could be served hot or cold, or you could make a large tart and portion it out – ideal for a summer picnic or served hot as a fantastic end to a dinner party.