Ingredients
250gms Milk Chocolate,broken into pieces.
100gms Dark Chocolate,broken into pieces
75mls brewed coffee,full strength.
2 Tablespoons espresso coffee powder
600mls Thickened Cream
225gms Caster Sugar
6 Egg Yolks
Method
Heat 1 inch of water in the bottom half of a double boiler over medium-high heat ,place the milk and dark
chocolate,brewed coffee,espresso powder in the top half of the double boiler and tightly cover the top with
cling film,heat 6-8 minutes ,remove from the heat and stir till smooth,set aside till needed.
Heat the cream and 100 gms of the sugar in a medium sized saucepan over medium heat ,stir to dissolve the sugar then bring the cream to the boil.
While the cream is heating place the egg yolks and the remaining sugar in the bowl of an electric mixer ,beat the eggs on high for 2 minutes ,scrape down the sides of the bowl,continue to beat until the mixture thickens
slightly and becomes a pale straw color,about 3 minutes.
Pour the cream onto the egg mixture and whisk to combine,return to the saucepan and heat gently,stirring constantly until the mixture reaches 85 celsius ,about 2 or 3 minutes,do not overheat the mix or you will have
sweet scrambled eggs,it's better to use a lower heat and take longer than overheat and ruin the ice cream.
Remove from heat and transfer to a bowl,add the chocolate mixture and whisk to combine,cool the mix
in an iced water bath till the temperature drops to about 4 celsius-about 20 minutes.
Freeze in an ice cream maker according to makers instructions.
Monday, 20 February 2012
White Chocolate Cheesecake with Tim Tam Crust
Deliciously Indulgent
Ingredients
For the Tim Tam Crust-
12 Tim Tam Biscuits
50gms Butter
For the cheesecake
500gms white chocolate broken into pieces
100mls pure cream
800gms soft cream cheese
200gms caster sugar
teaspoon salt
6 Eggs
teaspoon vanilla extract
For the ganache
100mls pure cream
20gms Butter
1 Tablespoon butter
100gms milk chocolate broken into pieces
Extra white chocolate for chocolate curls garnish.
Method
To make the Tim Tam biscuit crumb base brush the inside of a 20cm springform cake tin with 1 tablespoon of butter,in a food processor fitted with a metal blade chop the Tim Tams in 2 batches,Pulse each batch until you have fine crumbs ,this takes about 10-15 seconds,transfer the crumbs to a bowl and add 50 gms melted butter,mix by hand until the crumbs bind together then press the mixture into the sides and bottom of the pre greased cake tin,place the tin in the freezer for 20 minutes.
To make the cheesecake-
Heat 1 inch of water in the bottom half of a double boiler over medium heat ,place the white chocolate and half cup of the cream in the top half of the boiler,tightly cover the top with cling wrap and heat for 10 to 12 minutes ,remove from the heat,stir until smooth and set aside,be careful not to overheat the mixture as it will split and spoil the dish,it's better to have the heat a bit low and take longer than too high.
Place the softened cream cheese ,sugar and salt in the bowl of an electric mixer fitted with a mixing paddle,beat on low,medium and high for one minute at a time ,scrape down the sides of the bowl and beat one more minute on high,scrape down the bowl again and add the eggs 2 at a time beating on medium for 10 seconds after each addition add the vanilla and the melted chocolate mixture,beat on medium for a further 20 seconds then remove the bowl from the mixture and using a spatula finish mixing the batter until it is smooth and thoroughly combined then pour the mix into the prepared cake tin spreading evenly.
Pour 1 Litre of hot water into a baking dish and place it on the bottom rack of an oven that has been preheated to 170 celsius (The bottom rack should be at least 3 inches below the centre rack) place the cake tin on the centre rack and bake 15 minutes then lower the temperature to 130 celsius and bake a further 15 minutes,lower the temperature again ,this time to 110 celsius and bake a further 15 minutes,lower the temperature to 100 celsius and bake a further two hour,turn off the oven but leave the cheesecake in and allow it to remain undisturbed for a further 2 hours,remove and cool at room temperature for 1 hour and then refrigerate 12 hours.(Don't remove from the tin).
After the cheesecake has been in the fridge 12 hours prepare the ganache topping by heating 100mls cream,20gms butter and 1 tablespoon sugar in a saucepan over medium heat ,bring to the boil,place the plain chocolate in a bowl and pour the boiling cream mixture over the chocolate and stand for 5 minutes,stir until smooth and gently pour over the chilled cake,using a spatula spread the mixture evenly and smoothly over the cake being careful not to let it drip over the edges and then refrigerate a further 30 minutes to set the ganache.
You can now remove the cake from the tin by wrapping a damp,warm tea towel around the sides of the tin and gently release the spring clip,use a serrated knife to trim the crust level with the ganache and decorate with chocolate curls,serve with raspberry or passionfruit coulis.
Ingredients
For the Tim Tam Crust-
12 Tim Tam Biscuits
50gms Butter
For the cheesecake
500gms white chocolate broken into pieces
100mls pure cream
800gms soft cream cheese
200gms caster sugar
teaspoon salt
6 Eggs
teaspoon vanilla extract
For the ganache
100mls pure cream
20gms Butter
1 Tablespoon butter
100gms milk chocolate broken into pieces
Extra white chocolate for chocolate curls garnish.
Method
To make the Tim Tam biscuit crumb base brush the inside of a 20cm springform cake tin with 1 tablespoon of butter,in a food processor fitted with a metal blade chop the Tim Tams in 2 batches,Pulse each batch until you have fine crumbs ,this takes about 10-15 seconds,transfer the crumbs to a bowl and add 50 gms melted butter,mix by hand until the crumbs bind together then press the mixture into the sides and bottom of the pre greased cake tin,place the tin in the freezer for 20 minutes.
To make the cheesecake-
Heat 1 inch of water in the bottom half of a double boiler over medium heat ,place the white chocolate and half cup of the cream in the top half of the boiler,tightly cover the top with cling wrap and heat for 10 to 12 minutes ,remove from the heat,stir until smooth and set aside,be careful not to overheat the mixture as it will split and spoil the dish,it's better to have the heat a bit low and take longer than too high.
Place the softened cream cheese ,sugar and salt in the bowl of an electric mixer fitted with a mixing paddle,beat on low,medium and high for one minute at a time ,scrape down the sides of the bowl and beat one more minute on high,scrape down the bowl again and add the eggs 2 at a time beating on medium for 10 seconds after each addition add the vanilla and the melted chocolate mixture,beat on medium for a further 20 seconds then remove the bowl from the mixture and using a spatula finish mixing the batter until it is smooth and thoroughly combined then pour the mix into the prepared cake tin spreading evenly.
Pour 1 Litre of hot water into a baking dish and place it on the bottom rack of an oven that has been preheated to 170 celsius (The bottom rack should be at least 3 inches below the centre rack) place the cake tin on the centre rack and bake 15 minutes then lower the temperature to 130 celsius and bake a further 15 minutes,lower the temperature again ,this time to 110 celsius and bake a further 15 minutes,lower the temperature to 100 celsius and bake a further two hour,turn off the oven but leave the cheesecake in and allow it to remain undisturbed for a further 2 hours,remove and cool at room temperature for 1 hour and then refrigerate 12 hours.(Don't remove from the tin).
After the cheesecake has been in the fridge 12 hours prepare the ganache topping by heating 100mls cream,20gms butter and 1 tablespoon sugar in a saucepan over medium heat ,bring to the boil,place the plain chocolate in a bowl and pour the boiling cream mixture over the chocolate and stand for 5 minutes,stir until smooth and gently pour over the chilled cake,using a spatula spread the mixture evenly and smoothly over the cake being careful not to let it drip over the edges and then refrigerate a further 30 minutes to set the ganache.
You can now remove the cake from the tin by wrapping a damp,warm tea towel around the sides of the tin and gently release the spring clip,use a serrated knife to trim the crust level with the ganache and decorate with chocolate curls,serve with raspberry or passionfruit coulis.
Tuesday, 7 February 2012
Roast Chicken with Lemon and Herbs
A lemon and herb roast chicken makes an ideal Sunday lunch or dinner,no butter in this recipe,just brush over with olive oil and a few drops of sesame oil.
Place chicken breast side up on a rack in a roasting pan. Cut lemon in half. Place one half inside the cavity of the chicken. Tie the legs together with twine if you like (I usually don't bother).
Squeeze the juice from the remaining half lemon into a small bowl. Add herbs and olive oil and stir together. Brush the bird with lemon and herb mixture, then place chicken uncovered in preheated oven.
Roast for approximately 90 minutes, depending on weight of the bird, basting occasionally. Allow 20 minutes per pound plus an extra 20 minutes on top. When an instant-read thermometer reads 180 degrees when inserted into the thickest part of the thigh, the chicken is done. Juices should run clear, not pink.
Remove chicken from oven and tent with foil. Allow bird to rest for 10-15 minutes before carving, to allow juices to settle.
Serve with roasted new potatoes and steamed seasonal vegetables, plus mushroom and onion gravy.
Serves 4-6
- 1 whole chicken (4-5 pounds)
- 1 large lemon
- 1 tsp mixed dried herbs
- 2 tsp olive oil
Place chicken breast side up on a rack in a roasting pan. Cut lemon in half. Place one half inside the cavity of the chicken. Tie the legs together with twine if you like (I usually don't bother).
Squeeze the juice from the remaining half lemon into a small bowl. Add herbs and olive oil and stir together. Brush the bird with lemon and herb mixture, then place chicken uncovered in preheated oven.
Roast for approximately 90 minutes, depending on weight of the bird, basting occasionally. Allow 20 minutes per pound plus an extra 20 minutes on top. When an instant-read thermometer reads 180 degrees when inserted into the thickest part of the thigh, the chicken is done. Juices should run clear, not pink.
Remove chicken from oven and tent with foil. Allow bird to rest for 10-15 minutes before carving, to allow juices to settle.
Serve with roasted new potatoes and steamed seasonal vegetables, plus mushroom and onion gravy.
Serves 4-6
Tuesday, 13 December 2011
Simple Eggnog
This recipe replaces the rum with vanilla extract so that children and those who don't drink alcohol can partake.
Ingredients
2 Eggs
2 Cups Milk
2 Teaspoons Vanilla Extract
4 Tablespoons Sugar
Pinch of Salt
Grated Nutmeg for garnish
Method
In a saucepan combine all the ingredients and cook over a very low heat until slightly thickened be sure to stir constantly and remove from the heat as soon as starts to thicken-don't overheat or you will have sweet runny scrambled egg!
Garnish with nutmeg and serve warm
Ingredients
2 Eggs
2 Cups Milk
2 Teaspoons Vanilla Extract
4 Tablespoons Sugar
Pinch of Salt
Grated Nutmeg for garnish
Method
In a saucepan combine all the ingredients and cook over a very low heat until slightly thickened be sure to stir constantly and remove from the heat as soon as starts to thicken-don't overheat or you will have sweet runny scrambled egg!
Garnish with nutmeg and serve warm
Cider Glazed Ham
Ingredients
1. Preheat oven to 150°C
2. Run thumb underneath rind of ham to separate from fat. Peel and remove rind. Using a sharp knife, score fat in a diamond pattern.
3. Press a clove into the centre of each diamond.
4. Heat oil in a large, heavy-based baking pan over medium-high heat. Add ham, scored side down and cook for 2 minutes until lightly caramelized. Remove from heat and turn ham so that the scored side is up.
5. Pour over cider and stock. Add shallots, garlic and thyme. Season with salt and pepper. Cover with foil and bake for 1½ hours, basting with cider mixture every 20 minutes.
6. In the meantime prepare the cherry jam. In a medium saucepan, combine cherries, cherry syrup, brown sugar, port, cinnamon stick, orange rind and juice. Simmer over a low heat, stirring occasionally for about 10 minutes. Stir arrowroot with 1 tablespoon of water until smooth. Add to cherry sauce, stirring constantly over heat for about 1 minute until sauce is lightly thickened. Season to taste with black pepper. Set sauce aside until required.
7. Remove ham from oven, remove foil and add apple and fennel to the cider liquid. Return to oven and continue to bake for ½ hour or until apple and fennel are tender and caramelized. NB Protect ham with foil once it is golden brown.
8. Transfer ham to a serving platter. Garnish with cooked shallots, fennel and apples. Sprinkle with extra thyme or microherbs. Serve with warm Cherry and Port jam and mashed potatoes.
- 4-5kg Ham Cooked on the Bone (1/2 leg)
- About 20 cloves
- 1 tablespoon olive oil
- 1 x 355ml bottle apple cider
- 2 cups (500ml) chicken stock
- 12 shallots, peeled
- 3 garlic cloves, thinly sliced
- 2 teaspoons fresh thyme leaves
- 3 large pink lady apples, cored and cut into thick wedges
- 4 small trimmed fennel bulbs, quartered
- 1 x 700g jar morello cherries in syrup
- ½ cup brown sugar
- ½ cup port
- 1 cinnamon stick
- Finely grated rind and juice of 1 orange
- 3 teaspoons of arrowroot
1. Preheat oven to 150°C
2. Run thumb underneath rind of ham to separate from fat. Peel and remove rind. Using a sharp knife, score fat in a diamond pattern.
3. Press a clove into the centre of each diamond.
4. Heat oil in a large, heavy-based baking pan over medium-high heat. Add ham, scored side down and cook for 2 minutes until lightly caramelized. Remove from heat and turn ham so that the scored side is up.
5. Pour over cider and stock. Add shallots, garlic and thyme. Season with salt and pepper. Cover with foil and bake for 1½ hours, basting with cider mixture every 20 minutes.
6. In the meantime prepare the cherry jam. In a medium saucepan, combine cherries, cherry syrup, brown sugar, port, cinnamon stick, orange rind and juice. Simmer over a low heat, stirring occasionally for about 10 minutes. Stir arrowroot with 1 tablespoon of water until smooth. Add to cherry sauce, stirring constantly over heat for about 1 minute until sauce is lightly thickened. Season to taste with black pepper. Set sauce aside until required.
7. Remove ham from oven, remove foil and add apple and fennel to the cider liquid. Return to oven and continue to bake for ½ hour or until apple and fennel are tender and caramelized. NB Protect ham with foil once it is golden brown.
8. Transfer ham to a serving platter. Garnish with cooked shallots, fennel and apples. Sprinkle with extra thyme or microherbs. Serve with warm Cherry and Port jam and mashed potatoes.
Sunday, 20 November 2011
Chocolate Peanut Fudge
200 gms Unsalted Peanuts
100 gms Unsalted Butter
400 gms Caster Sugar
250 mls Milk
1 Teaspoon Vanilla Essence
1 Tablespoon Cocoa Powder
Preheat an oven to 180 degrees and toast the peanuts on a baking sheet until golden brown,remove from the oven and set aside to cool.
meanwhile lightly coat a small square cake tin with a little butter.
Heat the sugar,milk,vanilla,cocoa and a pinch of salt in a saucepan over a medium heat,stirring until the mixture is smooth and sugar has dissolved,bring to the boil and cook further until the mix reaches a temperature of 120 degrees,which should take about 20 minutes,remove from the heat and quickly stir in the butter,fold in the peanuts and pour into the prepared cake tin.
Allow to cool to room temperature and then cut into the desired size and serve.
100 gms Unsalted Butter
400 gms Caster Sugar
250 mls Milk
1 Teaspoon Vanilla Essence
1 Tablespoon Cocoa Powder
Preheat an oven to 180 degrees and toast the peanuts on a baking sheet until golden brown,remove from the oven and set aside to cool.
meanwhile lightly coat a small square cake tin with a little butter.
Heat the sugar,milk,vanilla,cocoa and a pinch of salt in a saucepan over a medium heat,stirring until the mixture is smooth and sugar has dissolved,bring to the boil and cook further until the mix reaches a temperature of 120 degrees,which should take about 20 minutes,remove from the heat and quickly stir in the butter,fold in the peanuts and pour into the prepared cake tin.
Allow to cool to room temperature and then cut into the desired size and serve.
Saturday, 19 November 2011
Rhubarb Souffles With Marinated Raspberries
For the souffles you will need:-
250g cleaned Rhubarb
100ml Water
1teaspoon Vanilla Extract
25g Cornflour
50g Castor Sugar
1 egg,seperated
4 egg whites
Butter and extra sugar for greasing moulds
For the marinated raspberries:-
2 punnets Raspberries
30g caster sugar
40ml Water
20ml Cointreau
To make the souffles first cut the rhubarb into short pieces,place in a small saucepan and cover with water and bring to the boil then reduce the heat to low and allow to simmer until soft,rub the rhubarb through a fine sieve into another pan,press the rhubarb firmly through the sieve to extract as much fruit as possible leaving just the stringy pulp behind,add the vanilla to the rhubarb mix then mix the cornflour with the sugar and the egg yolk and stir until smooth and lump free,add this to the rhubarb/vanilla mixture bring to the boil stirring constantly,then turn off the heat and allow to cool before adding one egg white,stir well.
Whip the remaining egg whites in a clean bowl until they form peaks,using a whisk stir a quarter of the whites into the rhubarb mixture then gently fold the remaining egg whites into the mixture,be gentle but quick so as no to lose any of the air that has has been added.
Butter 4 souffle molds and sprinkle with sugar,fill the molds until the mixture is about 1cm under the rim,place the molds in an ovenproof dish and fill the dish with hot water until 1cm under the rim of the molds.Bake them in a preheated 190-200C oven for 35 to 40 minutes.
While the souffles are baking prepare the raspberries by dissolving the caster sugar in the water,bring to the boil and then reduce heat to simmer and simmer until the mix starts to thicken slightly ,add the cointreau and raspberries ,cover and turn off the heat.
Serve the souffles by turning out on dessert plates ,arrange raspberries on side.
250g cleaned Rhubarb
100ml Water
1teaspoon Vanilla Extract
25g Cornflour
50g Castor Sugar
1 egg,seperated
4 egg whites
Butter and extra sugar for greasing moulds
For the marinated raspberries:-
2 punnets Raspberries
30g caster sugar
40ml Water
20ml Cointreau
To make the souffles first cut the rhubarb into short pieces,place in a small saucepan and cover with water and bring to the boil then reduce the heat to low and allow to simmer until soft,rub the rhubarb through a fine sieve into another pan,press the rhubarb firmly through the sieve to extract as much fruit as possible leaving just the stringy pulp behind,add the vanilla to the rhubarb mix then mix the cornflour with the sugar and the egg yolk and stir until smooth and lump free,add this to the rhubarb/vanilla mixture bring to the boil stirring constantly,then turn off the heat and allow to cool before adding one egg white,stir well.
Whip the remaining egg whites in a clean bowl until they form peaks,using a whisk stir a quarter of the whites into the rhubarb mixture then gently fold the remaining egg whites into the mixture,be gentle but quick so as no to lose any of the air that has has been added.
Butter 4 souffle molds and sprinkle with sugar,fill the molds until the mixture is about 1cm under the rim,place the molds in an ovenproof dish and fill the dish with hot water until 1cm under the rim of the molds.Bake them in a preheated 190-200C oven for 35 to 40 minutes.
While the souffles are baking prepare the raspberries by dissolving the caster sugar in the water,bring to the boil and then reduce heat to simmer and simmer until the mix starts to thicken slightly ,add the cointreau and raspberries ,cover and turn off the heat.
Serve the souffles by turning out on dessert plates ,arrange raspberries on side.
Subscribe to:
Posts (Atom)