“Popcorned” Snacks for The Super Bowl

The mere mention of snack foods has me recalling countless moments of culinary indulgences that have included a slew of sweet and savory offerings befitting the snack occasion. Movie time at the cinema is always a tub of hot buttered popcorn with a box of hard candy to keep my mouth occupied. I once took crackers, vine ripened tomatoes and homemade aioli into the cinema with me. All was going to “snack plan ” until i started grinding pepper on top of the tomato with my trusty Peugeot pepper grinder, to the horror of those seated around me. Despite its utter  deliciousness,  it was not a good snack option for the movies, so I tend to stick to the tried and true popcorn tubs and candy boxes  that seem to be the least offensive o fellow movie goers.

For the glorious snack occasion which is television watching on the couch at home, I like to treat myself to pieces of good quality dark chocolate with cups of peppermint tea. If the TV program is dramatic or requires a box of tissues, a bowl of ice cream with homemade butterscotch sauce is cordially  invited to join me on the couch. At the sports stadium, a hot dog and fries smothered in tomato sauce is the victor on the day, and if I’m heading out on a road trip, I like to have a bag of minty Oddfellows sweets to freshen my mood.

The snack occasion can also be broken down to the type of sports your watching where as I like to match potato chips with dips to tennis matches, as you shouldn’t be snacking on anything too time consuming when watching tennis as the blink of an eye can mean match point. The minute you take your eye off the game to focus on your snack, could mean you miss out on a vital point having to contend yourself with second-hand replays which are never as satisfying as seeing it as it happens.

I find myself enjoying a meat pie while watching the rugby – as the game is played in the cooler months of the year here in Australia and New Zealand, a warm tender meat stew wrapped in a crisp buttery hot pastry will always be the ticket. If I have the pleasure of watching  big wave surfing, a fish taco is calling my name given the obvious oceanic connections.

With the 2012 super bowl fast approaching, I began going through my internal recipe Filofax to fit the snack to the super bowl occasion. Having never before had the pleasure of hosting a super bowl party, I wanted to make sure the snacks fit the moment. The food would have to be flavorful and substantial to stand up to the many hours of beer consumption that accompanies this snack occasion. I would also need something that I can stagger the delivery of  as with the length of the game laying all your snack food down at once could have serious repercussions if your snacks run thin during the first quarter. It would also  need to be something of similar yet varied tastes so that I didn’t have to spend too long preparing the snacks during the game.

As a long time advocate of food that is popcorned or in other words, fried morsels of various food items that resemble popcorn once cooked, the obvious choice for my 2012 super bowl snack food table is a trio of popcorned centric foods with accompanying sauces.

Introducing popcorn chicken, popcorn calamari and popcorn tofu. Serve alongside the Super Bowl staples of potato chips, hoagies, pizza, salsa and dips for a memorable super bowl Sunday!

Popcorned Food Snacks for The Super Bowl

Best served after the first, second and third quarters of the game.

Dredging Flour for Popcorned food

This recipe can be used to dredge all the items you wish to fry. Once you have made this dredging flour recipe, divide it into 3 separate containers so that you can keep all three raw foods separate from each other.

4 cups of plain flour
4 tablespoons of cornstarch
2 teaspoons of salt
2 teaspoons of celery salt
2 tablespoons of garlic powder
2 teaspoons of finely round black pepper
2 tablespoons of onion powder

Mix all the ingredients together and cover until ready to use.

For Popcorn Chicken

1 raw chicken breast per person sliced into small cubes and soaked in butter milk for at least 2 hours before serving, preferably overnight.

For Popcorn Calamari

1 squid tube per person, cleaned and sliced into small pieces about the same size as the chicken. Soak the calamari in milk for at least 1 hour before serving, overnight if possible.

For Popcorn Tofu

1 piece of firm tofu sliced into small cubes and left to sit in its natural liquid until required.

Readying the Food for Frying

Drop the sliced food items a handful at a time into a bowl containing a third of the dredging flour and Shake the bowl well to ensure the food is well covered.

For the calamari and tofu it is ok to pass the food  once throw the dredging flour before frying but for the popcorn chicken, remove the dredged chicken pieces and place back into the buttermilk. Drain again from the buttermilk and dredge once more in the flour to ensure a thick coating.

When ready to fry, carefully place the pieces into the hot oil using tongs. Avoid dropping the pieces in as to avoid potentially dangerous splatters of hot  oil. Only fry a handful of food at a time as the temperature of the oil will drop too dramatically if you over crowd the pot or skillet.

In between batches of food, check the temperature of the oil, increasing or decreasing the heat where necessary to maintain as close as you can to 185 C / 365 F.  If the oil is to hot the food will burn,  the oil to cool and the food will become oil logged and soggy.

The food items will only take a minute or two to cook. Remove carefully with tongs or a slotted spoon and drain in a large bowl on paper towels to soak up any excess oil.

Serve each popcorned food with its accompanying sauce .

Butter chilli sauce for popcorn chicken

350mls ABC hot chilli sauce or it’s equivalent
200mls red wine vinegar
250g butter
150g caster sugar

Place all the ingredients into a pot and bring to the boil. Reduce the heat to encourage the pot to come to a simmer and cook for a further 5 minutes, stirring occasionally to ensure the sugar has dissolved.

Cool the sauce and pour into a glass bottle or jar. Will keep for 2 months in the refrigerator.

Avocado and lime mayo for popcorned calamari

250 mls extra virgin avocado oil.
4 limes – zested and juiced
3 small fresh free range organic egg yolks
1 garlic clove, finely minced
Sea salt flakes and freshly ground black pepper

Place the egg yolks into a cake mixer bowl along with the juice and zest of half the limes. Using the whisk attachment on the cake mixer, Turn to low and whisk for a minute until the mixture is glossy.
Turn the cake mixer speed to medium and slowly dribble the avocado oil into the bowl, drip by drip to begin with before allowing the oil to come to a very slow gentle stream making sure the whisking is continuous threw out this step.
You are looking to make a smooth creamy thick emulsification of the egg yolks, acid and oil. Three ingredients that would not normally mix together in this fashion unless the oil is introduced slowly to the yolks and acid whilst continuously whisking to combine.

Once all the oil is incorporated and the Mayo is thick and creamy, add the minced garlic and season with sea salt flakes and freshly ground black pepper. Taste for flavor, adding more lime juice or seasoning where you deem fit.

This sauce will keep in the refrigerator for up to one week, depending on the freshness of the eggs used. The fresher the eggs the better the sauce!

Use the remaining lime zest to sprinkle over top of the popcorn calamari once cooked.

Soy and Mirin Dressing for Popcorned Tofu

Hotcakes, flapjacks, drop scones, pfannkuchen, griddle cakes,  crêpes, pikelets  or pancakes. It seems every nation on earth has their own version of sweet, savory, stuffed, thick or thin pancakes. Despite the numerous guises and flavor combinations that can be found on all four corners of the culinary planet, one thing remains constant across all borders, pancakes are comfort fodder for the masses.

Evidence of pancake creation can be linked back to prehistoric times, where a batter of milk, flour, egg and spice was prepared on searing hot stones  to resemble what we have come to expect the humble pancake to be today.   The great Roman gourmand and author Marcus Gavius Apicius wrote about a batter that incorporated pepper and honey, a version that would be worth giving a try some 2,000 years after he penned the recipe.

My history with this famed pan cooked batter does not stretch back as far as ancient Rome, but it does come after years of trial and error having   cooked and created hundreds of breakfast brunch stacks in many  professional  kitchens over the last 20+ years.

This pancake recipe is a cross between the New Zealand style pikelet and the North American pancake, a pikelet usually being smaller, thinner and sweeter than its star spangled cousin, the pancake.  This pancake recipe uses the addition of melted butter to give the edges a crisp quality and helps to make the texture short and flaky rather than stodgy.

Here are a few watch points to bear in mind when preparing and cooking your next stack:

Mix the dry ingredients and wet ingredients separately. This will help to achieve a uniform batter that is well incorporated and lump free.

Cool the melted butter before incorporating. Adding hot butter to the wet ingredients could scramble the egg yolks.

Allow the batter to rest for an hour before using, or better still make the batter  and rest overnight covered in the refrigerator. Resting will allow the gluten in the flour time to relax so the batter doesn’t become gluey when cooked. Take the Batter out of the fridge 30 minutes before you intend to use it.

Use butter to cook the pancakes, not oil. This will add to the overall flavor and will also help maintain the correct temperature in the pan whilst cooking the pancakes.  If the butter burns, the pan is too hot to add the mixture. Remove the pan from the heat and allow it to cool slightly before placing back on the heat and adding the batter. The best time to add the batter is when a bit of butter melts and sizzles without colour.  This will ensure the pancakes cook evenly with golden crisp edges.

My… Best Pancake Recipe

Ingredients

Makes 15 pancakes

100g butter – melted and cooled
1 3/4 cups of milk
1/4 cup of cream
2 egg yolks
2 cups of plain flour
3/4 tsp baking powder
3/4 tsp baking soda
1 tsp salt

Extra butter for frying

Method

Into a measuring jug  whisk together the milk, cream and eggs. Add the cooled butter and combine well.

Stir the dry ingredients together in a large mixing bowl and make a well in the centre. Slowly pour in the liquid ingredients, whisking continuously until a smooth pourable batter has formed.

Heat a skillet on medium heat or induction setting 6 with 1/2 teaspoon of butter until it sizzles.

Add a small ladle approx 60mls or 3 tablespoons of batter to the pan and allow to cook for 1 minute or until bubbles begin to form in the cake. Flip carefully and cook on the other side for a further 45 seconds.

Repeat the last 2 steps until all the mixture is used up, stacking the pancakes as you go.

Serve warm with all The usual suspects like maple or golden syrup, grilled bacon and fresh banana, stewed fruit, fresh berries, or cream and jam. For something a little different try mango cheeks with  grated palm sugar and yogurt, lemon juice and vanilla sugar, or grilled pineapple rounds with grated ginger.

Salted peanut caramel ~ more addictive than crack

A highly addictive and pleasingly simple confectionary that has delighted many of my customers and staff alike. I too am guilty of over-indulging in shards of its ruthless crunch and sweet salty balance. My teeth must curse me every time I make this, but it’s worth the extra effort in oral hygiene. A recent remark from one of my customers had me remembering just how first-rate this recipe is and how imperative it is that I share it with you.   “I gotta get me some of that salted peanut caramel. I read a review online that it’s more addictive than crack!”

My dad used to love this as a child, with the version he used to buy being somewhat more honeycomb-like in texture with the addition of baking soda which causes it to froth uncontrollably. This version looks good stacked in a large glass jar or makes great school fete treats, served in a brown paper bag with a ribbon. I’ve given you the recipe for a large glass jar full, but feel free to cut the recipe in half if 5 cups of sugar sounds like an overly daunting prospect.

Salted peanut caramel recipe

Ingredients:

5 cups of white sugar
2 cups of water
100 gms of butter
2 cups of roasted, salted skinless peanuts

Method:

Spray a large metal tray with non stick oil and then line it with baking paper.

Into a heavy bottomed pot place the sugar and water and heat on high or induction setting 8.

Allow the sugar and water to come to a gentle rolling boil and cook the mixture until the water evaporates and the sugar begins to turn a light caramel colour. This step should take about 15 minutes.

It pays to not walk away from the cooktop as you are waiting for the sugar to turn to caramel, as it “goes” fairly quickly and may surprise you at it’s speed at turning from white to caramel.

As soon as the sugar turns to caramel, remove immediately from the heat and add the butter, stirring through until smooth.
Beat in the peanuts and then carefully pour the mixture on to the lined metal tray.

If the caramel is thick, line the top of the caramel with more baking paper and carefully roll with a rolling pin to flatten, being extremely careful as the caramel is piping hot.

Allow the caramel to cool completely before snapping into rough pieces and consuming.

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Chocolate Mousse

I love a treat. Something gooey, decadent and fuss free. Rather than grab a chocolate bar which would be the logical answer to a “I’m in need of a treat” moment, I have a few fuss free desserts that I turn to when my sweet tooth needs some homemade instant gratification. This recipe for Minimum effort, Maximum result Chocolate mousse is one of those ‘go to’ desserts that can be whipped up at a moments notice.

This chocolate mousse recipe is super easy to prepare and has great range of flexibility, so you can mix and match what ever you have in your pantry. You can make it with or without alcohol, adjust the level of chocolate intensity from a bitter sweet chocolate mousse right down to a sweeter white chocolate mousse and serve it either unadorned as a thing of simple beauty or throw in some nuts, berries or praline to add texture and crunch.

This Chocolate mousse recipe..

is one I’ve had in my possession for nearly 20 years. I used to make it when I worked in a tiny little suburban restaurant in Auckland (New Zealand) where I served it in rustic filo cups which were ever so  trendy at the time. The Chocolate mousse was so easy to do, I would literally make it a-la-minute or as the order came in, fresh every time. You are welcome to serve your chocolate mousse in retro filo cups, decorative glassware, espresso cups or ramekins.

Minimum effort, maximum results ~ Chocolate mousse

Ingredients:

* You can use  milk chocolate, dark chocolate or white chocolate dependent on your chocolate preference.  If you prefer not to use alcohol replace the liqueur with more water.

375g good quality dark cooking chocolate ~ of your choosing. I select one that is of medium intensity at 55% cocoa solids

4 Tbsp hazelnut liqueur

5 Tbsp  water

9 egg yolks

80g icing sugar

750ml pouring cream ~ whipped stiffly and chilled

To serve: garnish with either grated chocolate, fresh berries or chopped roasted hazelnuts.

Procedure:

• Make the chocolate mousse by melting the chocolate in a small sauce pan on induction setting 1 or in metal bowl set over a pot of lightly boiling water.
• In a separate bowl, whisk together the yolks and icing sugar and set aside.
• Once the chocolate has melted, whisk in the hazelnut liqueur and water and then pour this mixture into the yolks and sugar. Whisk well to combine.
• Taking a large spoon of the whipped cream, mix this into the chocolate mixture until well combined. Now fold in the remaining whipped cream, being careful not to over mix and knock out the air.
• Spoon the mousse into  8 ramekins, martini glasses or small dessert bowls and allow to set in the refrigerator for 30 minutes to 1 hour before serving. You can make this dessert the day before you intend to serve it provided it is well covered in the refrigerator.

Serves 8 as a dessert

If you like this chocolate mousse recipe you may also like Deep,dark, rich and delicious Chocolate cake recipe, or The 10-minute remarkable puddings

The Secrets to a GREAT Banoffee Pie!

Like a lovers first kiss, I fully remember the first time I succumbed to  Banoffee Pie. Its decadent toffee flavour seduced me at first bite and whispered sweet tropical nothings in my ear. What clever wizardry is this that four basic ingredients can taste so fantastic together?  The simplicity of this dish has always astounded me. How could something so simple as Banoffee Pie, taste so right? In a culinary world  where we are bombarded with multiple layers, exotic flavour combinations and gastronomic contortions, it’s so wonderfully comforting to know that simple still works deliciously.

Banoffee pie is a blend of words or portmanteau being  1 part banana to 2 parts toffee otherwise known as the “Banoffee” A biscuit base is processed and then pushed into a fluted tart mould, chilled and then covered in fabulous toffee, sliced banana and whipped sweetened cream. It couldn’t be easier and more effective. A dessert invented in the 1970’s in Sussex England, it has stood the test of time with its abilities to raise heart felt “ooohhhs and aahhhs” whenever it is served.

A fine example of Banoffee Pie can be found at the chic and ever so cool Cafe Sopra at Fratelli Fresh in Sydney, where I once indulged after a salad of white sardines and heirloom tomatoes with vincotto. As I was dining with 3 lunch companions we stupidly chose to share a banoffee pie between the four of us , something I vow to never do again!

When invited to attend the Electrolux Cooking School at  Fratelli Fresh for a  hands on cooking class  in Sydney’s Food destination of Danks Street, Waterloo,  I jumped at the chance and was enchanted to see that the three course menu we were to put together did in fact have the Fratelli Banoffee Pie as its sweet course. The chefs at Fratelli did all the hard work for us, which was the boiling and cooking of the cans of condensed milk which forms the toffee or dulce de leche, but I  have seen jars of pre- made toffee in delis for those wishing to short cut this process.

Chef Andy Bunn from Cafe Sopra at Fratelli gently guided us through the Banoffee Pie assembly process, to which we all got the opportunity to step back on to our individual cooking stations and whip up a treat with a chilled glass of Pinot Grigio’s firmly in hand!

The Banoffee Pie Secret

The secret to their Banoffee Pie success Andy said, was the use of ripe bananas so the flavour is sweet and starchy. You also need to assemble this dessert only moments before you intend to serve it as the bananas will go black if left to oxidize. I have to say that there was no fear of this dessert being left to go brown as we were happy to whip into it as soon as it was ceremoniously unmolded from its metal confines.

I did  get to take some home  in a little takeaway container for a late night snack in front of the refrigerator, along with a basket full of wonderful produce from Fratellis own warehouse style produce and deli market.  This was only possible thanks to the wonderful spread that was put on by Andy the team at Fratelli once our class was over.  A special thanks to Andy  for sharing his luscious Banoffee Pie recipe.

How to Make Banoffee Pie

Recipe by Andy Bunn, Cafe Sopra at Fratelli  Fresh

Serves 12

Ingredients

2 x 395g cans of sweetened condensed milk

180g unsalted butter, chopped

375g digestive biscuits, halved

60ml thickened cream

2 vanilla beans, seeds scraped out

75g icing sugar, sifted

4 bananas

30g dark chocolate, finely grated

Method

• Place cans of the condensed milk in a large saucepan of water and bring to the boil over a medium heat. Reduce heat to a simmer and cook for 2 hours adding water if necessary to ensure cans remain covered, remove cans and cool in the fridge for a couple of hours.
• Meanwhile melt butter in a small saucepan, and then cool slightly. Using a food processor crush biscuits into fine crumbs, add the butter and process briefly to combine. Pres crumb mixture over the base of a greased 28cm loose based tin, then refrigerate for 30 minutes to firm the base.
• Open cooled cans of condensed milk and spoon caramel evenly over the biscuit base and refrigerate overnight until firm.
• To assemble pie: Using electric mixer whisk cream, vanilla bean seeds and sugar to stiff peaks. Cut bananas into thin slices. Remove pie from the tin and loosen base and place on a plate. Spoon or pipe half the whipped cream over the caramel filling, then place bananas in an overlapping circle working from the outside in. Top with remaining cream and sprinkle with grated chocolate.
• Cut into slices with a hot dry knife and serve immediately.

Tips: To stop noise of the cans rattling in the saucepan, place a folded tea towel in the base before adding the water. Enjoy your Banoffee Pie!

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@iconic88 Takes a Leaf from Jane Hornby’s New Cookbook

“What to Cook and How to Cook It”

Bookings for Jane’s October 27th Hands on Cooking Class can be made by clicking on the SYDNEY Fish market or  by phoning +61 2 9004 111. Places are strictly limited, so to avoid disappointment, book now!

It must be tough living with a chef. All the eating and great food you have to endure. Time and time again, amazing meals are put in front of you and it’s up to you to eat. How @iconic88 does it, I’ll never know. He has made eating an art form and between the two of us and our house mate Bruno, we have munched our way through many a satisfying supper. So much so, that we very rarely eat out, opting to eat in so I have the chance to “experiment” on them.

With all that eating 88 has been doing, it hasn’t left him much opportunity to cook. He rates himself as a professional eater rather than a cook, and he’s a dab hand at the washing up too. But, there has been more than a few times when I haven’t been around to whip up  culinary delights which has left stomachs wanting and yearning. If only there was a step by step guide on what to cook and how to cook it!

Enter Jane Hornby, Former food editor of the  BBC Good Food Magazine, with her step by step cookbook with 100 recipes and over 800 photographs! Just what the doctor ordered for the novice hungry cook.

The cookbook is a  hard cover encyclopaedia sized manual with recipes ranging from breakfast standards like French toast  and Eggs Benedict, a section dedicated to simple suppers and light lunches as well as recipes for food sharing and weekend cooking. The sweet toothed amongst you are well catered for by Chocoalte pots, Key lime pie and Panna Cotta and there’s also a section on menu planning and basic preparations.  Jane says that “this is the food that everyone likes to eat”.

The book has been written with the novice in mind, and Jane likes to think of it as your best friend in your  kitchen. With step by step photography to keep the reader on track, it’s only down fall is its shear size and the books ability to stay open  on the bench top so that you can follow each recipe carefully.

The best way to review a cookbook in my humble opinion is to test out the recipes. How well do they work? Does the dish live up to the photography and does the recipe read easily and logically.  And what better person to do the testing than @iconic88 my proffessional eater and novice home cook.

88 chooses to cook one of his favourite dishes, a Prawn and Mushroom Laksa and we sit back and watch him do it!

@iconic88 Cooks Laksa!

1. Read your recipe thoroughly to make sure there’s no little surprises half way through the cooking process.

2. Check to make sure you have all your ingredients.

3. Pour boiling water over 100gms of rice noodles to cover and allow to soften. You can use the kettle which makes it safer to pour the water.  (great thinking 88!)

4. Slice 1 small bunch of shallots or spring onions

5. Slice 150gms of shitake mushrooms

6. Check the rice noodle and give them a little stir to separate ( chopsticks are optional ~ I think someones been watching the food channel again!)

7.  Heat a pot with a bit of oil and add the mushrooms

8. Add the spring onions and saute lightly for a couple of minutes

9. Pour the mushrooms and spring onions into a bowl and set aside

10. Using the same pan, place it back on the heat and add 2 Tablespoons of laksa paste. ( 88 added 4 more tablespoons as he likes it fiery!)

11. Cook the laksa paste for 3 minutes until fragrant. Stir frequently to avoid the paste stickin to the pot and burning

12. Pour in 1 can of coconut milk and stir to combine.

13. Pour in 400mls of chicken stock

14. 88 wants more heat in the Laksa so adds a teaspoon of hot and spicy sambal olek

15. Still not content with the heat factor, 88 uses the soup to wash out the laksa jar to extract as much flavor out of the jar as possible ( Hey, aren’t you supposed to be a novice? That’s an advanced maneuver! )

16. Add the raw prawn tails to the waiting broth

17. Season well with a couple of tablespoons of fish sauce, 1 tablespoon of sugar and the juice of 1 lime

18. Return the mushroom and spring onion back to the pot and stir briefly before turning off the heat

It’s time to plate!

19. Add some drained rice noodles to the bowl and top with a small handful of bean sprouts

20. Ladle over the hot soup making sure that all the bowls get a few prawns and mushrooms

21. Garnish with some wonderfully fragrant coriander leaves and

SERVE!

Well done to @iconic88! Great job, great sportsmenship and the Laksa was fabulous.  88 out of a possible 88 points in kitchen stadium! A little on the spicy side, but that… was a given : )

When asked what he thought of Jane’s cookbook, 88 was impressed with the easy to use recipes and clear and precise photographs. He liked the range of recipes contained in the book, and has decided that he just might give a few more a go. Would he recommend it to people? Absolutley! It works and it’s logical.

I picked up a couple of methods that could be improved on technically, which would improve the overall ‘finish’ of the dish. These methods were textural only and would not affect the overall flavor of the dish too dramatically. All and all, the recipe was solid and a great entry to the world of cooking for those less culinary wired.

Jane’s book retails for $59.99 but for those lucky enough to be in Australia for the 2010 Sydney International Food festival, Jane is visiting from the UK and will conduct a live cooking class on Wednesday 27th October.

The cooking class will be held at the Sydney Fish Market where you will get a hands on 3- hour cooking lesson with Jane herslef, a 3 course meal, wine tasting AND a copy of her cookbook all for only $120 AUD.

Bookings for Jane’s Class can be made by clicking on the SYDNEY Fish market or  by phoning +61 2 9004 111.  Places are strictly limited, so to avoid disappointment, book now!

I seem to have lost the art of couch potato-ing.

The thought of sitting in front of a Television set when I’m at home doesn’t appeal to me anymore.

Have I come of age? Has television programming become stale and robotic? Is my couch not as comfortable as it could be? Has the Internet become my new form of edutainment?

I think all of the above are correct in someway with one more added statement to describe my lack of tele-watching  enthusiasm.

The kitchen has become the heart of the home again.

I can happily say that I would much rather be cooking and sharing the food love with my family then sitting stone faced in front of the box watching reruns of terrible American sitcoms.

Last night was no exception as I skipped merrily into the kitchen and produced this super little dessert with the help of Miss8 and visiting Miss6. In fact it was so simple they did all the stirring and licking of bowls for me!

Sticky Date and Molasses Pudding

Ingredients:

200gm pitted dates ~ roughly chopped

1 ¼ cup water

½ tsp baking soda

60g unsalted butter ~ softened

¾ cup dark brown sugar

2 eggs

¼ cup molasses

1 cup self raising flour

Pinch of salt

1 tsp ginger

Methodology:

• Preheat the oven to 180c on Fan bake.
• In a small saucepan bring to the boil the dates and water. Reduce to a simmer and cook gently for 5 minutes until the dates begin to breakdown.Remove from the heat and cool slightly.
• In a large mixing bowl cream together the butter and sugar until light and fluffy and the sugar is dissolved.
• Mix in the eggs, one at a time, beating well between each addition.
• Pour in the molasses and mix until well combined.
• Sift together the flour, salt and ginger and fold through the wet mixture lightly.
• Pour the mixture into a well greased pudding basin or 6 individual greased ramekins and bake in the oven for 25 minutes for individuals or  40 minutes for a large one or until a skewer inserted into the pudding comes out clean.
• Serve hot from the oven with clotted cream, ice cream, or butterscotch sauce

Photo Credits: Roberto Kapp of www.bobbykphotography.com. and Ben Sutherland via Flickr

photo by mdid

As I stood over the remains of the pot of cooked tapioca spooning the last stray bits of starchy bubbles into my mouth, I came to the inspired conclusion that this recipe deserves to be shared.

For reasons of more than physical nourishment and sweet tooth fulfillment, but for reasons of over whelming textural sensations as the tiny pearl drops fill ones mouth. For the near instant gratification where something so luscious can be gently prepared in only 20 minutes and for the exotic flavors in such comforting surroundings.

And did I mention it only costs 45c per serve?

Aromatic star anise photo by FootosVanRobins

Ingredients

120 gms pearl seed tapioca

1.1 Lts milk

100 gms palm sugar

1 cup of water

100gms of brown sugar

2 cinnamon sticks

4 star anise

Serves 6 as dessert

Into a heavy bottomed pot, place the pearl seed tapioca, palm sugar and milk and bring to a simmer ~ stirring occasionally to break up any tapioca lumps that may form.

Allow to simmer gently for 20 minutes with more occasional stirring, whilst you prepare the accompanying syrup.

Stir together the water, brown sugar, cinnamon sticks and star anise in a medium sized pot and bring to a rapid boil. Allow the mixture to bubble and boil until it has thickened to a syrup and reduced by 2/3′s.

The tapioca is ready when the pearls are translucent and tender and the milk has thickened to a custard consistency.

To serve the pudding, spoon tapioca  into small bowls and pour some of the sticky syrup on top.

Proudly brought to you by The 10min Foodie

Christmas is a time of giving and receiving ~ a joyous time of showing those nearest and dearest how much they mean to you and how much you care.

Recently a work colleague of mine told me a wee story about just such an event. A very VERY close friend of his lovingly gave him a sandwich press for Christmas, rattling on constantly about how it had revoluntinized her life. She spoke  about how many incredible toasted sandwiches, panini and bagels she could make using her blessed sandwich press.

His answer to the aforementioned home appliance,”  Doesn’t the women know I’m gluten intolerant?!”

I had to chuckle, the look of confusion on his face was priceless, “Shes known me for over 25 years and hasn’t yet noticed my inability to digest gluten…?”

His situation got me thinking ~ when life hands you lemons, build a lemonade stand and  franchise it!

In other words , what  types of food aside from bread products could be successfully toasted, grilled, sandwiched and pressed in an unwanted Christmas present?

Let the Countdown commence!

Number 10

Stone Fruit

photo by skyseeker

Try grilling some fresh peaches, plums, apricots or nectarines on your sandwich press by cutting the fruit in half and removing the pip.  Place the fruit in a single layer on the press and close the lid gently but firmly.

When the fruit are nicely warmed through and grilled lightly, remove from the press and drizzle over some runny honey or add a sprinkle of brown sugar to brighten the flavour.

Number 9

Tomatoes

Photo by The Ewan

Tomatoes are great to throw in to the sandwich press. They are quick, easy to do and provided you are using ripe, juicy tomatoes, the flavours are superlative once they have been given a light toasting!

To “press” your tomatoes, remove any green tops and slice both ends off the tomato. Now cut  the tomato in half through the middle and season well with sea salt flakes, freshly ground black pepper and a splash of olive oil.

Lay the tomatoes in a single layer on your preheated sandwich press ~ and cook for 5-8 minutes dependant on size of tomatoes. You want the tomato to be still slightly firm and not to spongy, but well grilled and caramelised.

Number 8

Pork Loin Steaks

Boneless cuts of meat are easily cooked through in the sandwich press ~ and Pork Loin steaks are no exception and are exceptionally tasty!

When choosing your loin steaks ~ pick ones that are evenly sliced so that they cook through evenly on the press. Season well  with salt and black pepper before placing on the grill and cooking through until tender.

If your steaks have some fat on them, there’s no need to oil them before cooking, but if they are just meat, lightly massage some sesame oil in to the flesh before pressing. Serve with whole grain mustard, apple sauce or your favourite gravy.

Number 7

Zuchinni

The wonderful Zuchinni or courgette as its more widely known makes an appearance at Number 7 . These little darlings  need only be sliced length ways thinly, seasoned with sea salt flakes and freshly ground black pepper and lightly oiled before pressing lightly for 3-4 minutes.

When they are ready, carefully remove from the press and drizzle with some good extra virgin olive oil and squeeze over a tiny bit of fresh lemon juice.

Number 6

Lamb skewers

Skewers in general work exceptionally well on the sandwich press provided what you are skewering aren’t to big and chunky and they are all of similar size.

Lamb is a real specialty when skewered and grilled on the sandwich press and is made even more delectable if sprinkled with a few Middle Eastern flavours like z’aatar or harissa.

Number 5

Burger Patties

photo by pokpok313

I love the idea of homemade burgers ~ made even easier if you cook the pattie in the good old sandwich press.

It’s twice as fast as cooking it in the pan or on the grill as you have top heat and bottom heat getting the job done super fast for you.

For a touch of burger class, choose the best quality ground beef, lamb, turkey or chicken ~ organic and free range . Add your favourite spices, diced onion and loads of seasoning to make a tasty pattie that’s good for you and good for the environment.

Wrap the cooked pattie in a burger pan with lettuce, tomato, relish and mayo to complete the ensemble.

Number 4

Steak!

photo by FotoosVanRobin

It would be unbearably  hard to convert to vegetarianism if steak always came out looking like this!

A juicy piece of fine rib eye or sirloin given the right royal treatment on the sandwich press would have me weak at the knees.

Best advice when cooking your prime cut on the sandwich press is make sure the grill is preheated and hot. Massage a small amount of grape seed or vegetable oil into the flesh before placing in the press and firmly closing the lid. Cook for 6-8 minutes for  a  steak similar in size to the photo.

When you take the steak from the press, season well with sea salt and freshly ground black pepper and wrap the steak in foil and allow to REST for 4-5 minutes to help to keep those juices inside the meat.

Number 3

Salmon or Ocean Trout

photo by jlastras

Oily Fish like Salmon and Trout work splendidly in the sandwich press. They are firm enough that they stay together on cooking, and have a high enough natural fat level that they cook tenderly in their own juices.

Dependant on the thickness of your  fillet, it wont take you long to cook your fish . For a 200gm slice I would recommend no longer than 6 minutes in your press, with 3-5 minutes for the fish to sit once you have removed it from the press to allow it extra time to continue to cook thanks to the heat that is trapped within its flesh.

Serve with a squeeze of lemon or lime juice, sea salt and freshly ground black pepper and a few slivers of finley sliced chilli if you like it a little bit of heat under the collar.

Number 2

Eggplant

photo by Muffet

I have acquired somewhat of an addiction for eggplant cooked in the sandwich press. The grilling process helps to caramelise the vegetable and brings out the sweetness beautifully.

To cook simply cut the eggplant into even sized slices and oil generously with your favourite olive oil. Season well on both sides with salt and pepper before placing in the grill in a single layer and closing the lid firmly to squash the eggplant down a tad.

Cook for 4-5 minutes until the grill marks are prominent and the flesh has gone from white to brown. Serve in a  salad or as a side dish on their own. I like to dip mine in a miso dressing and eat with chopsticks.

And Drum roll please… The Number 1 food item to cook in a sandwich press that isn’t a sandwich …

Number 1

BACON!!!

I purposely left this photo big to celebrate the beauty of cooking bacon in a sandwich press.

If you are a lover and admirer of crispy bacon  in half the normal time it would take you to pan fry or grill it ~ the sandwich press is your new best friend.  It produces crispy pieces, removes some of the fat in the natural process of rendering as the bacon cooks and gives you a crunch and a tenderness all at the same time.

It is poetry for the bacon armored.

Choose streaky bacon for best results and lay the bacon in a single layer on a hot press and PRESS for 4-5 minute until cooked.

So here is my top 10… have I missed anything out???

What would you cook in your sandwich press??

Photo by powerbooktrance

The Wonder Breakfast When Your on the GO!

Sweet nothings  can deny me  my favourite way to start the day… OK my SECOND favourite way to start the day ~ wink wink nudge nudge, nuff said.

I’m consciously aware of the importance of a hearty breakfast in our daily diet, but up until this point it has  eluded me in the physical sense. I’m either to busy, to lethargic  or too busy being lethargic .

I craved something tangible … I quick fix.

Something that was swift to prepare and easy to digest, would fill me up and was light and SUPER tasty.

The day that my Banana and Manuka Honey Smoothie slid into my life is a day I will never forget. It sums up breakfast on the go for me like toast and marmalade  could never do.

And did I mention the health benefits???

So here comes the wavier first.  Though I’m no doctor, the ingredients that make up this smoothie are good for your heart, kidney’s and bones that will help to enhance your mood if your feeling a little flat.

Along with the wonders of the Banana as mentioned above, you also have the added benefits of calcium rich yogurt with its benefical bacteria and your favourite super food and mine ~ Manuka honey.

Manuka honey is fabulously exclusive, thanks to it  being produced by bees that collect pollen from the Manuka trees that grow on the East coast of New Zealand.

This particular honey has all the benefits of normal honey plus the added bonus of being antibacterial and antiviral. In fact, Manuka honey is medical grade honey ~ great for wound healing, burns, wrinkles, acne and a myrid of other ailments.

For those of you similar to myself who like the idea of drinking your yogurt and bananas rather than chewing them ~ this is the Breakfast treat for you!

Banana and Manuka Honey Smoothie

~makes enough for 1 large glass

1 Banana ~ ripe and smooth, best to avoid unripe bananas  in a smoothie as it wont be as creamy

2 Tbs Greek yogurt

2 tsp Manuka honey

350mls of chilled apple juice

Place all ingredients into a blender and whizz until nicely combined and oh so smooth ~ie.