Author: adrian

Chocolate, Prune and Port Upside down Cake

Chocolate, Prune and Port Upside Cake

This is a lovely moist cake, deep chocolate flavor with an almost brownie like texture with the added treat of those port soaked prunes.

Perfect with a little dollop of thick cream and some extra port soaked prunes as garnish.For best results ,eat on day of baking or serve warm.

You might be thinking there’s nothing luxurious about prunes but these prunes have been soaked overnight in port turning them into deliciously soft  boozy pockets of joy.Enjoy!!

INGREDIENTS:

350 grams whole prunes or 285 gm pitted prunes
1 cup of Port
250 grams unsalted butter, cubed
250 grams dark chocolate, roughly chopped (good quality)
4 eggs, separated
100 grams raw castor sugar
100 grams soft brown sugar
50 grams plain flour
50 grams almond meal

METHOD:

Pit whole prunes by slicing length-ways halfway and removing stone carefully and then reshaping back to natural prune shape.
Place the prunes in a small bowl and pour in port to soak into the prunes. Seal and store in the fridge overnight.

Next day, carefully pick the prunes from the liquid, and lay them out on paper towels and cover with another sheet of paper towel and set to one

side.

1.Preheat oven to 170C.Put the butter and chocolate into a heatproof bowl and place it over a pot of gently simmering water. Give it a little

stir when you see it starting to melt and when it is almost totally melted, remove from the heat and stir until smooth. Let this cool a little

before proceeding.

2.Place the egg yolks, caster sugar and brown sugar into a bowl and whisk until light and creamy. Pour in the cooled chocolate mix and stir well

3. sift together the plain flour and almond meal and add to the bowl, folding this in until evenly distributed.

4.In a separate bowl, whisk the egg whites until thick (firm peak stage). Take a large spoonful and add to the cake mix – stir this in to slacken

the mixture. Add in the rest of the egg whites, folding it through gently.

5.Line the base of a 22cm/23cm cake tin (either spring-form or removable base works best) and butter the sides.Layer prunes in a symmetrical

pattern and then cover with the cake mix.

6.Place in a preheated 170°C oven and cook until set but still slightly soft in the middle.This will take about 45 minutes.

7.Let the cake cool in the tin for about 30 minutes and using a palette knife, run it along the sides to loosen the cake from the tin. Remove the

tin but let the cake cool completely before trying to place it on your serving dish.

 

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Smokey BBQ Pork Ribs

Smokey BBQ Pork Ribs

Summer in Australia means one thing..BBQS! So i thought i would share my favorite recipe for the BBQ.
This recipe is for 2 people and can be multiplied by the number of guests you have.
Can replace Smokey BBQ sauce with a good quality cherry plum sauce for a sweeter flavor or just experiment with your favorite flavors to make your own baste sensation!
Serve with a saffron pilaf rice and tossed salad for a satisfying and tasty BBQ meal for all the family!

INGREDIENTS

2 PORK RIB RACKS
250ML OF A GOOD QUALITY SMOKEY BBQ SAUCE
150ML OF TOMATO SAUCE
1/2 TEASPOON OF WORCESTERSHIRE SAUCE
A GOOD PINCH OF CURRY POWDER
2 TABLESPOONS OF HONEY
2 TABLESPOONS OF HP SAUCE

METHOD:

1.Bring pork ribs to the boil, starting with cold water and pour off water once brought to the boil.
2. Refill with cold water and boil gently for approx 40 minutes till tender ( bone will give a little once ready)
3. Blanch ribs by leaving under running cold water for 15 minutes till cool.Drain and refrigerate till needed.
4.To make basting sauce, mix all together in a medium sized mixing bowl.
5. Pre-Heat BBQ for 10 minutes till hot before placing ribs on grill.
6.Place ribs on BBQ grill and brush baste liberally on ribs with a pastry brush.
7.Once slightly marked by the grill, turn ribs over and baste other side.
8.Keep repeating this process, until the ribs are nicely charred or all baste has been absorbed by the ribs.
9. Remove from BBQ and slice ribs between ribs sections with a sharp knife on a chopping board and serve!

PICTURE COMING SOON!

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Christmas puddings with Muscat Custard

Christmas puddings with Muscat Custard

If you haven’t had time to make a Christmas cake this year,this recipe is the next best thing.
These rich and opulent Xmas puddings make a great gift once made and wrapped nicely.
You can reheat the pudding(s) the same way you cooked it by reheating in a steamer for 90 minutes.
This recipe is designed for 1 large pudding but will make these in 5/6 smaller pudding moulds.
Once cooked these puddings will last 1 month in refrigerator.
Serve with muscat custard, fresh raspberries, icing sugar and holly leaves for the ultimate Xmas day pudding!

Merry Christmas and safe and a Happy new year to you all!

INGREDIENTS:

300GM PITTED PRUNES (FINELY CHOPPED)
150GM CURRANTS
150GMS RAISINS
150GM DRIED CRANBERRIES
150GM PITTED FRESH DATES (FINELY CHOPPED)
100GM OF ALMONDS (FINELY CHOPPED)
100GM OF CANDIED ORANGE PEEL (FINELY CHOPPED)
1 ORANGE (JUICED AND FINELY GRATED RIND)
125ML MUSCAT
60ML GRAND MARNIER OR COINTREAU
60GM QUINCE PASTE (FINELY CHOPPED)

250GM OF SOFTENED UNSALTED BUTTER (GIRGAR BUTTER PREFERRED)
250GM BROWN SUGAR
3 LARGE EGGS
200GM FINE SOURDOUGH BREADCRUMBS
1 CUP OF PLAIN FLOUR
150ML OF MILK
2 TSP CINNAMON
2 TSP MIXED SPICE
1/2 TEASPOON OF BICARBONATE SODA

1.5 CUPS OF POURING CREAM
75ML MILK
1 VANILLA BEAN, SEEDS SCRAPED
6 EGG YOLKS
110GM CASTER SUGAR
150ML MUSCAT.

METHOD:

1. COMBINE PRUNES,CURRANTS,RAISINS,CRANBERRIES,DATES,ALMONDS,CANDIED ORANGE PEEL AND ORANGE RIND IN A BOWL.
2.COMBINE ORANGE JUICE,MUSCAT,GRAND MARNIER AND QUINCE PASTE IN A SMALL SAUCEPAN, STIR OVER LOW HEAT UNTIL QUINCE PASTE IS MELTED (5MINUTES) AND THEN POUR DRIED FRUIT MIXTURE AND MIX.
3.COVER WITH A LID OR PLASTIC WRAP AND LET STAND FOR A MINIMUM OF 4 HOURS.FOR BEST RESULTS LET STAND OVERNIGHT.
4.WHEN READY TO MAKE PUDDINGS, BEAT BUTTER AND SUGAR IN AN ELECTRIC MIXER UNTIL LIGHT AND FLUFFY, ADD EGGS ONE AT A TIME,BEATING VERY WELL AFTER EACH EGG AND THAN TRANSFER TO A VERY LARGE BOWL.
5.ADD BREADCRUMBS, FLOUR,MILK ,SPICES, BICARBONATE OF SODAS,AND 1/2 TEASPOON SALT AND STIR IN DRIED FRUIT MIXTURE TO COMBINE.
6.SPOON MIXTURE INTO EITHER A 2.5 LITRE PUDDING MOULD OR 5 X 500GM PUDDING MOULDS.
7.SECURE WITH 2 LAYERS OF FOIL WITH 1 LAYER OF BAKING PAPER CLOSEST TO THE PUDDING MIXTURE.
8.PLACE PUDDING(S) IN A LARGE SAUCEPAN AND FILL WITH ENOUGH HOT WATER TO REACH BELOW THE RIM.
9.COVER COMPLETELY WITH LID OR FOIL AND LET SIMMER OVER LOW HEAR FOR 5 HOURS.KEEP ADDING HOT WATER AS NEEDED.DON’T NOT LET WATER DRY OUT!
10.ONCE FINISHED COOKING LET PUDDINGS COOL IN BASIN OF WATER FOR 30 MINUTES BEFORE REMOVING.

TO MAKE THE CUSTARD, BRING THE CREAM,MILK, VANILLA BEAN AMD VANILLA SEEDS TO THE SIMMER IN A SAUCEPAN OVER MEDIUM HEAT.
WHISK YOLKS AND SUGAR IN A HEATPROOF BOWL UNTIL THICK AND PALE THEN POUR OVER CREAM MIXTURE WHISKING CONTINUOUSLY, RETURN TO PAN AND CONTINUE COOKING UNTIL COATS BACK OF WOODEN SPOON (3-4 MINUTES), STRAIN, ADD MUSCAT AND SET ASIDE. EITHER SERVE WARM OR CHILLED.

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Salted Bourbon Butterscotch Cupcakes

Salted Bourbon Butterscotch Cupcakes

Yield: 12 cupcakes

With the festive season fast approaching, this recipe will bring a lot of smiles to your family and friends at your next special function.

Can add extra bourbon by brushing tops of cupcakes with bourbon before filling for extra punch.Will keep to up to 3 days in an airtight container.

Enjoy!!

Ingredients for the Brown Sugar Bourbon Butterscotch Cupcakes:

1/2 cup (120 ml) whole milk, at room temperature
1 large egg plus 1 large egg white, at room temperature
1 tsp. vanilla extract
2 tablespoons bourbon
1/4 teaspoon extra strong butterscotch flavoring, such as butterscotch flavoring oil (optional)
1 1/4 (160 grams) cups plain flour
2 tablespoons cornflour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup (125 grams) dark brown sugar
6 tablespoons (3/4 stick, 85 grams) unsalted butter, at room temperature and cut into 6 pieces

Ingredients for the Butterscotch Swiss Meringue Buttercream:

4 large egg whites (4 ounces or 113 grams)
1/2 cup (110 grams) dark brown sugar
1/2 teaspoon kosher salt or flaky sea salt
3 sticks (339 grams) unsalted butter, at room temperature and cut into chunks
1/2 cup (120 ml) Salted Bourbon Butterscotch Sauce

Ingredients for the salted Bourbon Butterscotch Sauce

1/4 cup /4 tablespoons, unsalted butter
1/2 cup (about 109 grams) packed dark or light brown sugar
1/2 cup (118 ml) heavy cream
1/2 teaspoon (2 grams) flaky sea salt (or 1/4 teaspoon regular salt), plus more to taste
1 1/2 teaspoons (8 ml) vanilla extract, plus more to taste                                                                                                                                                    2 teaspoons of Bourbon

Best to make the butterscotch sauce beforehand , Melt butter in a medium heavy-bottomed saucepan over medium heat. Add the sugar, cream and salt and whisk until well blended and bring to a very gentle boil and cook for about five minutes, whisking occasionally.

Remove from heat and add one teaspoon of the vanilla extract,and the teaspoon of bourbon stirring to combine and dip a spoon in the sauce and carefully taste the sauce to see if you want to add additional pinches or salt or splashes of vanilla. Tweak it to your taste, whisking well after each addition.

Instructions for the Brown Sugar Bourbon Butterscotch Cupcakes:

1.Preheat the oven to 175 degrees Celsius and line a muffin tin with 12 paper liners.

2.In a measuring cup, whisk together the milk, egg, egg white, vanilla, bourbon, and butterscotch flavor.

3.In a large bowl or the bowl of a stand mixer, whisk together the flour, cornstarch, baking powder, salt, and dark brown sugar.

4.With the mixer on low, add the butter one piece at a time until the mixture looks like moist crumbs.

5.Add all but 1/3 of the milk mixture and beat on medium speed for about 60 seconds.

6.Add the remainder of the milk mixture and beat on medium for an additional 30 seconds.

7.Scrape down the sides of the bowl with a spatula and beat for 20 more seconds.

8.Divide the cupcakes between the 12 paper liners and bake for 15-18 minutes, until a toothpick inserted into the center comes out clean.

9.Let cool completely on wire racks.

 

For the Butterscotch Swiss Meringue Buttercream:

1.Combine the egg whites, brown sugar, and salt in a mixing bowl

2.Place the bowl over a pan of simmering water. The bowl should not touch the water, nor should the water be at a rolling boil.

3.Heat the egg white mixture until it reaches 71 degrees Celsius, whisking frequently so as not to get scrambled eggs.

4.Remove the bowl from the heat, and whip the egg whites on medium high using the whisk attachment of your stand mixer.

5.Whip the egg whites until they become fluffy and double in volume. The bowl should be neutral to the touch (this will usually take several minutes).

6.Turn the mixer down to medium low, and add the butter in one chunk at a time, until it has all been incorporated.

7.If the mixture looks curdled at this point, this is normal. Just keep whipping for a few more minutes until it comes together. If the mixture looks soupy, you can add a few cubes of chilled butter, or stick the whole bowl in the refrigerator for about 15 minutes and then continue beating.

8.Beat till smooth with half a cup of the cold salted bourbon butterscotch sauce.

 

To Assemble the Cupcakes:

Use an apple corer to make a hole on the center of the cupcakes and scoop out the middle (leave enough on the bottom so the sauce will not spill out).

Fill each hole with butterscotch sauce and place the scooped out portion back on top.

Using a piping tip, pipe the frosting on the cupcakes.

Drizzle with the remainder of the butterscotch sauce and top with a few flakes of fleur de sel (salt flakes).

PICTURE COMING SOON!

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Peaches and Cream Meringue Cake

Cheffing Arounds Recipe of the month for October 2015 is the delicate Peaches and cream Meringue cake.

A very quick cake to make but best made and eaten on the same day as it will start to disintegrate after 24 hours.

Perfect end for Kids Birthdays or Summer BBQ s and you can substitute strawberries, nectarines or apricots instead of peaches for different flavor combinations  and for price and seasonality.

Enjoy!!

INGREDIENTS:

6 EGG WHITES

300GM CASTOR SUGAR

2 TEASPOON VINEGAR

2 TEASPOON OF SIEVED CORNFLOUR

3 PEACHES (SLICED THEN)

PURE ICING SUGAR FOR SERVING/DUSTING

2 TEASPOON OF VEGETABLE OIL FOR GREASING

PEACH SAUCE INGREDIENTS:

3 PEACHES (COARSELY CHOPPED)

100 ML OF LEMON JUICE

125 GMS OF PURE ICING SUGAR

ORANGE BLOSSOM CREAM INGREDIENTS:

400ML THICKENED CREAM

1 TEASPOON OF ORANGE-BLOSSOM WATER

 

METHOD:

1.Preheat oven to 170C.Grease and line with baking paper a 34cm x 24cm x 3cm tin

2.Whisk egg white in an electric mixer until stiff peaks form, then gradually add caster sugar, whisking until glossy.

3.Fold in vinegar and cornflour and the spread into a the greased and lined tin and bake for 15 minutes or until golden and let cool in tin for 5 minutes.

4.Turn out on a piece of baling paper heavily dusted with icing sugar and set aside.

5.For the peach sauce, process ingredients in a blender until very smooth and refrigerate till required.

6.For the orange blossom cream, whisk ingredients in a bowl until soft peaks form and refrigerate till required.

7.To make cake, trim edges of meringue, then cut into half width-ways and place one half carefully on serving platter.

8.Scatter half the peaches over and the spoon orange blossom cream on top, and then sandwich with remaining meringue half and then top with remaining peaches and serve with peach sauce.

9. Serve chilled within the hour for best results.

 

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Spiced Beetroot cake with Rapadura Icing

SPICED BEETROOT CAKE WITH RAPADURA ICING

I’m always looking for the best and weirdest cake recipes and then  came across this cake recipe.
Use a good quality vegetable oil instead of hazelnut oil if too difficult to source.
Rapadura sugar is an unrefined cane sugar and can be bought in blocks or granulated in most health food stores.

This cake will keep for 2 or 3 days in an airtight container.Enjoy!!

INGREDIENTS:

275ML OF HAZELNUT OIL(CAN USE A GOOD QUALITY VEGETABLE OIL INSTEAD)
110GM OF RAPADURA SUGAR
1 LEMON (FINELY GRATED RIND AND JUICE )
2 TSP VANILLA BEAN PASTE (4 VANILLA PODS)
4 EGGS SEPARATED
215 GM OF PLAIN FLOUR
3 TEASPOON OF GROUND CINNAMON
3/4 TEASPOON OF GROUND CLOVES
2 TEASPOON OF BAKING POWDER
2/3 TEASPOON OF BICARBONATE OF SODA
3 TEASPOON OF CARAWAY SEEDS
200GM OF COARSELY GRATED BEETROOT
50ML OF MILK

RAPADURA FROSTING

250GM OF ICING SUGAR
120GM OF CREME FRAICHE
100GM OF RAPADURA SUGAR
2 TEASPOONS OF LEMON JUICE

METHOD:

1.Preheat oven to 180 C and butter and line with grease proof paper a 22cm cake tin.
2.Whisk oil, sugar,rind,juice and vanilla in a electric mixer until pale. (4 minutes)
3.Add egg yolks and whisk until fluffy (3 minutes)
4.Sieve flours, ground spices,baking powder and bicarbonate of soda over and then add caraway seeds and a pinch of salt and stir to combine.
5.Add beetroot and milk and stir to combine and set aside.
6.Whisk egg whites and a pinch of salt in a bowl until firm peaks form, then fold into beetroot mixture
7.Spoon into cake tin and smooth top and bake for 45-50 minutes or until a skewer inserted come out clean.
8.Cool in tin for 30 minutes before inserting on wire rack to cool completely
9..For the rapadura icing, whisk ingredients in a electric mixer until thick, spread the over completely cooled cake.
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Recipe of the month

Coconut Rice Pudding with Poached Rhubarb

Coconut rice pudding with poached Rhubarb

Winter has brought out the favorite winter desserts back to the fore as we look for old fashioned desserts to keep us warm at night.
This rice pudding is not baked as per many other recipes but has many different flavors to keep this old favorite interesting.
Worth searching for the coconut sugar in health food shops and Asian grocers as it adds an immense flavor which compliments the rice and the poached rhubarb.Also great served with extra cream and ice cream….Enjoy!!

INGREDIENTS:

500ML OF COCONUT MILK
500ML OF POURING CREAM
150GM OF ARBORIO RICE (RINSED)
1 STAR ANISE
80GM OF CASTER SUGAR
80FM OF COCONUT SUGAR
3 EGG YOLKS

POACHED RHUBARB:
450GM OF RHUBARB (1 BUNCH) (WASHED,TRIMMED,PEELED AND CUT INTO 5CMS LENGTHS)
75GMS OF CASTER SUGAR
75GMS OF COCONUT SUGAR
1 VANILLA BEAN,SPLIT AND SEEDS REMOVED
1 STAR ANISE

METHOD:
1.Bring coconut milk, cream,rice and star anise to the simmer in a saucepan over a medium heat and stirring continuously until rice is soft (15-20 minutes)
2.Whisk sugars and yolks in a bowl until creamy and pale (5 minutes)and add to rice mixture and continue cooking for another 5 minutes stirring continuously and then remove from heat to cool slightly.
3.To poach the rhubarb, put rhubarb, sugars and vanilla seeds in a bowl and mix and then transfer to a deep pot.
4.Add the star anise, excess vanilla pod and 50ml of water and stir gently over medium heat until the sugar dissolves.
5.Bring to the simmer, cover with a lid and cook until rhubarb is just tender (5 minutes). Uncover and let cool.
6.Serve portion of rice pudding into your bowls and top with warm rhubarb and syrup and drizzle extra coconut cream and sugar to finish.

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Recipe of the month , , , , , , , , , , ,

Steamed Salmon with Black Beans

Many of my friends are Salmon connoisseurs are always asking for new cooking techniques for this fish.

This is my favorite recipe for Salmon and is very healthy for you.This recipe is for 4 portions but can be divided into smaller quantities if needed. Serve with freshly steamed Bok-choy or Gay-ling to complete this tasty dish! Enjoy!

Ingredients

800gms of Fresh Salmon fillet (Boneless, skinned and divided into 4 portions of 200gms each)

1 teaspoon of salt

1/4 teaspoon of freshly ground pepper

2 tablespoons of chopped black beans

1.5 tablespoons of finely chopped garlic

1 tablespoon of finely chopped fresh ginger

1.5 tablespoons of dry sherry or Shaoxing rice wine

1 tablespoon of light soy sauce

3 tablespoons of finely chopped spring onions or (julienne lengthways by rolling entire spring onion top for a seaweed look)

small handful of fresh coriander

1.5 tablespoon of groundnut oil or sesame oil

Method

1.Sprinkle the salmon pieces evenly with salt and pepper.

2.Combine the black beans, garlic and ginger in a small bowl.

3.Prepare a steamer with a plate that will fit in the steamer comfortably.

4.Put the fillets on a heatproof plate and evenly scatter the black bean mixture over the top.

5.Pour the Shoaxing rice wine or dry sherry over the top of the fish along with the soy sauce.

6.Once steamer is ready, (at optimum  steaming at 100C) place the fish plate into the steamer and then turn heat to low.

7.Steam gently for 8-10 minutes depending on thickness of the fillets.

8.Replenish the water in the steamer as necessary , if water is running dry

9.When the fish is cooked, place bok choy/gay-ling in steamer for approximately 5 minutes.

10.Scatter the spring onions and coriander on top of the fish.

11.Heat a pan or wok over high heat until hot and add Groundnut/Sesame oil and once slightly smoking, pour this over your fish.

12. Serve with the steamed bok choy/gay-ling.

We hope you enjoy your Steamed Salmon with Black Beans recipe from the chefs at Cheffing Around..

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Recipe of the month , , , , , , , , ,

Our assistant manager Christine Codell

Our amazing assistant manager Christine Codell has just finished organizing not 1 but 2 culinary cooking competitions at the same time with little fanfare and no press and she has done this for quite a few years now.

She organized the Secondary schools challenge and the 50th Nestle Golden Chefs Competition this year all in her own time and made each event a fantastic occasion not only for the competitors involved,but for the general public who witnessed the events as well.

We would like to congratulate Christine for her amazing efforts, but also the impact she has made on the Hospitality industry, especially the future generation of Chefs rising through the ranks!

We are very proud Christine is making a positive difference to the industry through her volunteer work.

Well done Christine!

#silentachiever

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Rabbit Casserole with prunes and red wine

Cheffing Arounds recipe of the month for June 2015 is Rabbit casserole with prunes and red wine

This a flavorsome rich casserole recipe that is a bit different and uses rabbit and is perfect for this time of year.

The herbs and cinnamon add a nice mulled wine flavor while the other ingredients intensify the flavors and density.

This recipe also works well with Hare if you can get them!?

Remove the bouquet garni before serving.

 

INGREDIENTS:

1 LARGE RABBIT (APPROX 1.5 KG) CUT INTO 6 PIECES

400ML OF RED WINE

1 TBSP OF RED WINE VINEGAR

70ML OLIVE OIL

12 SMALL PICKLING ONIONS

125 GMS OF PIECES OF BACON (THICKLY SLICED)

4 GARLIC CLOVES (THINLY SLICED)

1 TBSP OF QUINCE PASTE

1 TBSP OF FINELY GRATED DARK CHOCOLATE

12 PRUNES

4 THYME SPRIGS,

4 FLAT LEAF PARSLEY STALKS

4 OREGANO STALKS

1 CINNAMON QUILL

4 FRESH BAY LEAVES

METHOD:

1.Combine rabbit pieces, red wine and vinegar in a plastic container and refrigerate overnight to marinade

2.Preheat oven to 180C

3.For bouquet garni, roll herbs and cinnamon in bay leaves and tie up with kitchen string.

4.Heat oil in casserole dish over medium heat.

5.Drain rabbit pieces, and keep marinade.

6.Pat dry each rabbit piece on absorbent paper and fry in batches until golden brown.

7.Add onions and bacon to casserole dish and saute till golden brown.

8.Add garlic, quince paste,chocolate, bouquet garni , marinade liquid and 1 cup of water and bring back to a simmer

9.Place sealed rabbit pieces in casserole dish and cover with lid and bake for 45 minutes.

10.Now add prunes and cook for another 30 minutes until rabbit is tender.Serve with baby potatoes or your favorite potato dish.

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