My Take on a battered Mars Bar

So when burns night came around at work much talk was about the concept of taking one of Glasgow’s most famous dishes, the battered mars bar. I have mixed memories of eating them but could see the nice side. Gooey Chocolate and the crunch… So this is what I came up with.

MarsBar

For the Nougat

This is based from the method used by Phil Howard of The Square. You really need an electric mixer or Kitchen Aid.

420g caster sugar

100g Glucose Syrup

50g Egg Whites (Approx 2 eggs)

50g Honey

  1. First mix 400g of the sugar, glucose and honey in a pan and begin to heat.
  2. Whilst this warms beat together the egg whites and remaining sugar
  3. Warm the honey so that it pours
  4. The Sugar syrup is ready once it reaches 145oC
  5. Beat the egg whites until they begin to become meringue, then add the hone gently and take it further.
  6. Now add the Sugar syrup and beat for 12 minutes.
  7. After this pour onto a tray with parchment which has been warmed.
  8. Leave to cool

For the Chocolate Sauce

200g Dark Chocolate

50g Caster Sugar

200ml Double Cream

  1. In a bowl over hot water bring on the ingredients together, Stir regularly until you have chocolate sauce

For the Butterscotch

200g Muscavado Sugar (or any brown sugar)

180ml Double Cream

70g Butter

  1. Bring together all the ingredients in a pan and dissolve the sugar on a medium heat. Continue boiling the mixture for a few minutes. Take off the heat and cool. Be careful and DO NOT taste until it has cooled right down.

Beer Batter

3 pints Ale

3 eggs

2tbsp turmeric

Approx 300g Plain Flour

Approx 250g Corn Flour

Salt & Pepper

Beat the Ale and eggs together. Then slowly whisk in the flour and add the remaining ingredients

Finishing the Dish

  1. When you are ready to serve warm the butterscotch just to a temperature that it can pour
  2. The chocolate sauce needs to be at room temperature.
  3. Heat oil to 180oC
  4. Dunk the nougat in egg, then flour, then the batter
  5. Drop in the fryer for around 2 minutes
  6. Serve with Vanilla ice cream and the chocolate and butterscotch sauce

It went down really well to the 50 or some customers on the night, whether that was the food or the whiskey i’m unsure…

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