May - English Pub Food

English Pub Pudding: Sticky Date with Creme Anglaise and Butterscotch Sauce

Inspiration: well, I've never been a big fan of dates (or this dessert) so I decided to give it a go and make this traditional dessert in a way I like!

Sticky Date Pudding

300 ml boiling water

200g dates, chopped

3/4 t baking soda

50g butter

3/4 C brown sugar

1/4 C golden syrup

2 eggs

1 t vanilla essence

1 1/3 C flour

1 t baking powder

50g crystallised ginger, chopped

zest of one lemon

Preheat oven to 180 degrees. Grease a non-stick 24 cm square baking tin. Pour the boiling water over date and baking soda. Leave to cool. Beat the butter, brown sugar and golden syrup until creamy. Add the eggs, vanilla and dates hen fold in flour, baking powder and ginger (it will be a very wet mixture. Pour into tin and bake about 30 minutes.

Source: The Best of Annabel Langbein Great Foods for Busy Lives

Butterscotch Sauce

3/4 C sugar

1/4 C boiling water

50g unsalted butter

3/4 C brown sugar

1/2 t vanilla essence

1/2 C cream

Heat sugar in a pot over low heat until it turns a deep gold. Carefully pour over boiling water and stir until smooth. Mix in butter and brown sugar, stirring until mixture is smooth and sugar has dissolved. Stir in vanilla and cream. Remove from heat.

Source: The Best of Annabel Langbein Great Food for Busy Lives

Creme Anglaise

2C milk

2 egg yolks

1/2 C sugar

1 T flour

1 t vanilla essence

Heat milk until small bubbles form around edge. Remove from heat. Beat egg yolks with sugar and flour until smooth. Whisk in hot milk and transfer to a saucepan. Cook over medium heat, stirring constantly until sauce comes to a simmer. cook 1 minute longer then remove from heat and stir in vanilla.

Source: The Best of Annabel Langbein Great Food for Busy Lives

hint: just like custard, there is a point in time that it turns so don't take your eyes off it!

Decoration: lemon zest and chopped crystallised ginger

English Pub Food Main: Sausages 3 ways (with mash and mushy peas)

English Pub Entree: Onion Soup with Sage and Cheddar

Prep: 15 minutes
Cook: 1 hour 20 minutes
Makes: 8 servings

a good knob of butter
olive oil
a good handful of fresh sage leaves, 8 leaves reserved for serving
6 cloves of garlic, peeled and crushed
5 red onions, peeled and sliced
3 large white onions, peeled and sliced
3 banana shallots, peeled and sliced
300g leeks, trimmed, washed and sliced
sea salt and freshly ground black pepper
2 litres good-quality hot beef, chicken or vegetable stock
8 slices of good-quality stale bread, 2cm thick
200g freshly grated Cheddar cheese
Worcestershire sauce

1) Put the butter, 2 glugs of olive oil, the sage and garlic into a thick-bottomed, non-stick pan. Stir everything round and add the onions, shallots and leeks. Season with salt and pepper. Place a lid on the pan, leaving it slightly ajar, and cook slowly for 50 minutes, without colouring the vegetables too much. Remove the lid for the last 20 minutes – your onions will become soft and golden. Stir occasionally so that nothing catches on the bottom. Having the patience to cook the onions slowly, slowly, gives you an incredible sweetness and an awesome flavour, so don’t be tempted to speed this bit up.

2) When your onions and leeks are lovely and silky, add the stock. Bring to the boil, turn the heat down and simmer for 10 to 15 minutes. You can skim any fat off the surface if you like, but I prefer to leave it because it adds good flavour.

3) Preheat the oven or grill to maximum. Toast your bread on both sides. Correct the seasoning of the soup. When it’s perfect, ladle it into individual heatproof serving bowls and place them on a baking tray. Tear toasted bread over each bowl to fit it like a lid. Feel free to push and dunk the bread into the soup a bit. Sprinkle with some grated Cheddar and drizzle over a little Worcestershire sauce.

4) Dress your reserved sage leaves with some olive oil and place one on top of each slice of bread. Put the baking tray into the preheated oven or under the grill to melt the cheese until bubbling and golden. Keep an eye on it and make sure it doesn’t burn! When the cheese is bubbling, very carefully lift out the tray and carry it to the table.

Source: Jamie Oliver - Jamie At Home

Fire Side: Stuffed Roasted Peppers

Prep: 20 minutes
Cook: 40 minutes
Makes: 6 servings

3 cups water
1 1/2 cups uncooked arborio rice
6 bell peppers, top cut off and seeded
3 tablespoon olive oil
6 green onions, thinly sliced
3 tsp dried basil
3 tsp italian seasoning
3 tsp salt
3 pinches black ground pepper
3 tomatoes, diced
1 1/2 cups feta cheese, crumbled

1) Preheat oven to 200C.  Line or grease a baking sheet.

2) In a medium sized saucepan, bring water to a boil.  Stir in the rice, reduce heat, cover and simmer for 20 minutes.  Remove from heat and set aside.

3) Place the peppers cut side down onto baking sheet.  Roast for 25 - 30 minutes or until tender and the skin starts to brown.

4) While the peppers are roasting, heat oil in a medium pan over medium - high heat.  Cook the onions, basil, italian seasoning, salt and pepper in oil for 2 - 3 minutes.  Stir in the tomato and cook for 5 minutes.  Spoon in the cooked rice and still till heated through.  Remove from the heat, mix in the feta and spoon into peppers.

5) Return to the oven for 5 minutes and serve.

(For smaller peppers, don't pre cook, just cut off top, use a cake icing piping nozzle to stuff them and heat through).


Source: Sandy from All Recipes.com

Mexican Pudding: Churros with Chocolate Sauce

Churros

1/4 cup superfine sugar

2 tsp ground cinnamon

2/3 cup plus 2 Tbsp all-purpose flour

1 tsp baking powder

1 Tbsp olive oil

1 cup freshly boiled water

2 cups corn or vegetable oil, for deep-frying

1) Mix the sugar and cinnamon for the churros in a wide, shallow dish; this is for coating the cooked churros.

2) Put the flour into a bowl and stir in the baking powder, then beat in the olive oil and 1 cup freshly boiled water. Keep mixing until you have a warm sticky dough, and let rest for about 10 minutes or for as long as it takes for the corn oil to heat up.

3) Heat the oil in a smallish saucepan; it should come about a third of the way up the sides of the pan. When you think it's hot enough, toss in a cube of bread and see if it sizzles and browns. If it browns in about 30 seconds, it's hot enough; or if you're using an electric deep-fat fryer regulate the temperature, it should be at 160C. Keep a watchful eye on your hot oil pan at all times.

4) Preheat the oven to 80C.

5) When you are ready, load up a piping bag with a large star shaped nozzle (8mm) and fill it with the churro dough. Squeeze short lengths, approximately 1 1/2 to 2 inches, of dough into the hot oil, snipping them off with a pair of scissors as you go. Cook about 3 or 4 at a time. Once they turn a rich golden brown, fish them out with a slotted spoon or tongs onto a kitchen towel lined baking sheet. To keep the churros warm while you fry the remaining dough. Blot them with paper towels and transfer them to a parchment lined baking sheet. Put the baking sheet into the oven to keep the churros warm. Even if you let them sit out of the oven, they do need 5 to 10 minutes to rest before you eat them, to allow them to set inside.

5) Toss the hot churros into the sugar and cinnamon mixture and shake them about to get a good covering, just before serving. Arrange the churros on a serving platter and serve.

Chocolate sauce

1/2 cup good-quality dark chocolate chips

2 Tbsp milk chocolate chips

1 Tbsp golden syrup, or corn syrup

2/3 cup double cream

1) Melt all of the chocolate sauce ingredients in a heavy based saucepan over low heat. Once combined and the chocolate has melted, remove the pan from the heat and set it aside in a warm place.

2) Pour the chocolate sauce into individual pots for serving (to avoid the double dipping dilemma) and dip'n'dunk away.

Source: Nigella Lawson - Nigella Kitchen

Mexican Sides: Mexican Rice, Guacamole and Salsa

Mexican Rice

Prep: 5 minutes

Cook: 25 minutes

2 Tbsp oil

1/4 medium onion

1 1/2 cups rice

3 cloves finely chopped garlic

2 1/2 cups chicken broth

1 cup plain tomato sauce

4 heaping Tbsp finely chopped parsley 

1) In a medium sauce pan, heat oil over medium heat.  Add in the fresh onion.  Saute for 1-2 minutes until softened.  Add dry rice and cook with the onions for about 5 minutes or until rice becomes a golden brown colour.  Add in the garlic to the rice and saute for one more minute. 

2) Add in broth and tomato sauce and add in parsley if using.  Stir and bring to a boil.  Reduce heat to low and cover.  Let simmer for 20 minutes and fluff with a fork. 

Source: Chelsie Kenyon - About.com

Salsa

Prep: 10 minutes + standing

Makes: 3 cups

5 tomatoes

2 Tbsp coriander or mint

1/2 medium red onion

1 red chilli

2 cloves garlic

1/2 tsp salt

2 Tbsp lime juice

1/2 tsp ground black pepper

1/2 tsp sugar

1) Core and finely chop the tomatoes.  Finely chop the coriander or mint and finely dice the red onion.  De-seed and finely mince the chilli. Chop the garlic finely and blend to a paste with the salt using the flat side of a heavy knife. 

2) Mix all the ingredients together in a bowl and leave to stand for at least 30 minutes before serving to allow the flavours to develop.  Keep the salsa, covered, in the fridge and eat within 3 - 4 days. 

Source: Annabel Langbein - The Free Range Cook

Mexican Drinks: Margarita

Mexican Entree: Guacamole and Corn Chips

Mexican Main: Chicken Mole

Prep: 15 minutes

Cook: 1 hour 25 minutes

Serves: 6 - 8 

2 Tbsp olive oil

1 onion, chopped

3 cloves garlic, chopped

2 Tbsp chilli powder

1 tsp ground cumin

1/2 tsp ground cinnamon

1 can diced tomatoes, drained

1 bell pepper, chopped

2 chipotle peppers, roughly chopped

1.2 cups chicken broth

2 Tbsp peanut butter

56g bittersweet chocolate, chopped

8 chicken pieces

Toasted pumpkin seeds for garnish

1) Preheat oven to 180C. 

2) Heat oil in a saute pan over medium heat.  Add onion and saute until translucent.  Add garlic and spices and continue to saute to toast and develop flavour.  Add diced tomatoes, peppers, chipotles, broth, peanut butter, and chocolate.  Simmer for 10 minutes.  Puree and strain until smooth. 

3) Sear the chicken in a heavy bottomed pan over medium-high heat until browned on both sides.  Add to casserole dish, cover with sauce and braise in the oven for 45 minutes to 1 hour.  Garnish with toasted pumpkin seeds and serve with rice. 

Source: Paula Deen - Food Network website

Fire Drink: Ryburn's Flaming Marvels

To turn any drink into a flaming marvel simply pour some strong spirit (I used Barcardi 151) into a hollowed out lemon or lime half and light! The lime will float on the liquid and when it burns out you can drink with no ill effect to the flavour. The drink itself doesn't even need to be alcoholic.

Fire Pudding: Rich Chilli Chocolate Cake

350g dark chocolate (70% cocoa or more)

225g butter

1/4 tsp red chilli, finely chopped and de-seeded

1 cup sugar

1/2 cup flour

6 eggs

whipped cream / yoghurt to serve

1) Pre-heat oven to 180C.  Line a cake tin with baking paper. 

2) Melt chocolate and butter together with chilli over a low heat.  Set aside.  Beat sugar, flour and eggs together vigorously until fluffy and volumous.  Fold in chocolate / chilli mixture. 

3) Pour mixture into the tin and bake in the centre of the oven for about 30 minutes.  Allow to cool in the tin before turning out.  Serve with dollop of whipped cream or yoghurt. 

4) Cover with chocolate ganache.  25g butter, 250g dark chocolate, 1/2 cup cream.  Mix all together in a double boiler. 

Source: 

Fire Main: BBQ Pork Eye Fillet with Avocado and Mango Salsa

Choice: Well, having never really cooked pork before and never knowing what to do when I have some in the fridge, I decided to be adventurous and give it a go!

Avocado and Mango Salsa

2 mangos, peeled and diced

2 avocados, peeled, stoned and diced

1 red onion finely chopped

1/4 C fresh mint, shredded

1/4 C fresh basil, shredded

1/4 C olive oil

2 cloves garlic, crushed

1 fresh red chilli, finely chopped (deseeded)

2 T lemon juice

sea salt

dash Tabasco sauce

Gently combine the mangos, avocados, red onion, mint and basil in a mixing bowl. In a separate bowl combine all of the other ingredients and drizzle over the salad. Leave for at least 30 minutes before serving.

Source: beach bach boat barbecue by Penny Oliver

Pork Eye Fillet

Two pork eye fillets were plenty for six people. Nothing fancy was done - the meat was seasoned with salt and pepper, ginger and garlic (in the fridge while the guests arrive until ready to be cooked) then they were on the BBQ for around 10 minutes (note: the BBQ is a cheapie and doesn't have a lid so cooking times will vary!).

Fire Entree: Roasted Pepper Pesto

Prep: 20 mins
Cook: 25 mins + 25 cooling
Makes: 2 cups

6 red peppers
1/4 cup extra virgin olive oil
2 cloves garlic, crushed
1 tsp paprika
1 tsp smoked paprika
1/4 cup almonds, roasted
1/4 cup fresh coriander, chopped
salt and ground black pepper

1) Rinse peppers and pat dry.  Place on a baking tray and roast at 240C for 15 - 20 minutes until the skin is blistered and blackened.  Remove from the oven and cover with a teatowel or put into a plastic bag to sweat. Set aside and cool for 20 minutes.

2) While the peppers cool, heat oil in a small pan and sizzle the garlic and paprika for a few seconds to bring out the flavour.  Place this into a food processor or blender.

3) Remove the skins and seeds from the peppers, saving the juices.  Place the flesh and any reserved juices in the food processor or blender with garlic and paprika mixture.  Add the almonds and coriander.  Season with salt and pepper and puree till smooth.  If covered, keeps for a week in the fridge.

Source: Annabel Langbein - The Free Range Cook

April - Mexican

Hosted by Irene - Inspiration for Mexican night came from my distinct lack of experience cooking this cuisine.  Having always appreciated nights out at Flying Burrito Brothers or Las Margharitas I thought we had to give it a go.  Plus when I think mexican, I think fun with friends and fresh food.

A desire to have as little in the way of messy hand held food and a curiosity about a savoury chocolate / meat dish led me to choosing chicken mole as the main.  Luxurious guacamole, tasty mexican rice, followed by crispy churros and accompanied by frozen margaritas and limed corona.  Perfect!

To help create some ambience, sadly the giant sombrero from Trademe was foregone, but we still had mariachi music courtesy of Grooveshark (Make your own playlists for free or let the programme learn what you like and pick the next tune).  All in all a successful and tasty evening!

Mexican Menu

Entree: Guacamole with Corn Chips

Main: Chicken Mole

Sides: Mexican Rice, Guacamole and Salsa

Pudding: Churros with Chocolate Sauce and Ice Cream

Drinks: Margaritas

March - Fire

Hosted by Lis - the inspiration for this theme was a new fireplace, which was christened that evening (and also Scott - who actually came up with it...sorry for stealing the idea). The theme left it open for people to be inspired by taste or cooking method - and also didn't intimidate anyone!

It was also an apt theme for the inaugural dinner...

Fire Menu: 
Entree: Roasted Pepper Pesto
Main: BBQ Pork Eye Fillet with Avocado and Manga Salsa
Side: Stuffed Roasted Peppers
Pudding: Rich Chilli Chocolate Cake
Drinks: Ryburn's Flaming Marvel