1kg pulled smoked pork shoulder
800g chopped brisket
500g diced Texas hot link (sausage)
3 onions, diced
10 garlic cloves, crushed
50g dried chives
empanada pastry/pie crust
Tabasco Chipotle Sauce
Prepare leftover meat by pulling or chopping, keeping it chunky for texture. Slowly sweat onions in olive oil until translucent and add garlic. Add the meat to the pan, then add gravy to a saucy but solid consistency. Season with dried chives, salt and pepper. Remove from heat and cool. To build the pies, using an empanada press place a slice of burger cheese on the pastry, place 60g of the meat mix, fold and seal edges using water. To cook, best results are to deep fry, however they can also be baked. Serve with Tabasco Chipotle Sauce.
Baked cream cheese curd:
1kg cream cheese
100ml lime juice
Bring cream cheese to room temperature. Whisk together eggs, sugar, cornflour then add the cream cheese. Once all the ingredients are smooth, gradually add the lime juice. Place onto an oven tray, and bake at 170°C, until the core reaches 72°C. Cool, place into piping bags and use as required.
250ml thick cream
50g pure icing sugar
25ml lime juice
Place all ingredients together and whisk together till still peaks form. Transfer to piping bag, refrigerate and use as required.
Tabasco green sauce and apple granite:
150ml cloudy apple juice
150ml ginger beer
25ml tabaco green sauce
2g green food colouring
Mix all ingredients together, freeze solid, and scrape ice and use as required.
Macadamia nut crumb:
100g macadamia nuts
Dry roast the macadamia nuts for 45 mins at 65°C, cool and pulse. Rub all ingredients together to a crumbly texture. Slow roast in the oven, until light even in colour.]]>
Makes 10 cupcakes or 1 small cake
100g ground almonds
45g cocoa powder
5g baking soda
5g gluten free baking powder
140g maple syrup
200g almond milk
200g pitted dates
50g grated courgette
200g olive oil
150g dark chocolate
15g cocoa powder
60g maple syrup
350g almond milk
A pinch of salt
400g melted dark chocolate
Preheat the oven to 160°C. To make the cake, sieve all dry ingredients together. Separately, whisk the eggs and add the maple syrup. In another bowl, blend the almond milk, dates, grated courgettes and olive oil together. Melt the dark chocolate. Add the dry ingredients to egg mixture to create a smooth batter. Fold the almond milk mixture carefully into the batter and pour in the dark chocolate. Pour the mixture into a lined tin and bake for 15 to 20 minutes for cupcakes and 40 to 50 minutes for a cake.
To make the icing, blend everything (except the dark chocolate) in a food processor, add the dark chocolate carefully whilst blending. Decorate as you please.]]>
Mango season is nearly upon us and to celebrate the arrival of the delicious, golden fruits we’re sharing this decadent recipe for Armagnac and Mango Crepes, using Australian mangoes.
For the crepes
· 3 eggs
· About 120g plain flour
· Pinch of salt
· 375ml milk
Mango and Amaretto Filling
· 80g butter
· 2 ripe mangoes, peeled, flesh removed, cut into
· large chunks
· 30g brown sugar
· Vanilla pod
· Teaspoon orange zest
· 2-3 tablespoon Armagnac liquor
· Icing sugar for dusting
· Small handful of crushed amaretto biscuits (optional)
· Vanilla bean ice cream
To make the crepes sift the flour and the salt into a bowl. Whisk the eggs with the milk and then gradually pour in the flour, whisking continuously until smooth. Cover with cling film and leave to rest in the fridge for at least half an hour. Beat the batter with a whisk before using. Melt about 1 tablespoon of butter in a pan over a medium heat (preferably non-stick pan). Once the butter starts to become almost golden brown in colour add a ladle of the crepe mix and really shake the pan around to spread the mix over the entire base of the pan. When the crepe is browned on the underside use a spatula to flip it over and brown on the other side. Once both sides are browned place the crepes on an upside down plate with a clean tea towel over the top and set-aside until ready to use.
To make the filling pop half of the butter into a heavy bottomed non-stick pan over a medium heat; once the butter starts to sizzle add the mango, sugar, vanilla pod, orange zest and the Armagnac along with 2 tablespoons of water and cook for 2 minutes. Remove the pan from heat.
To assemble the dessert lay four cooked crepes out on a clean surface, spoon some of the cooked mango between the four crepes. Fold each crepe in half and then half again, use your hand to flatten the crepe a little. Heat the remaining butter in a large pan over a medium heat and carefully add the crepes browning them in the butter, once golden in colour flip the crepes over and brown the other side, pour any remaining cooking liquor from the mango into the pan with the crepes and spoon the liquor over the crepes. Serve the crepes immediately, drizzling any leftover liquor from the pan over the crepes, dust with icing sugar and serve with a scoop of vanilla bean ice cream.]]>
Preheat the oven to 170°C. Prepare eight 8 x 6.5cm ramekins or soufflé moulds by brushing melted butter inside the ramekins until evenly coated. Dust the inside of the ramekins with sugar and tap out the excess. Place the prepared ramekins on a baking tray. Mix the butter, flour and salt with your hands until they form a paste, leaving no dry flour.
Put the milk and caster sugar (a) in a small saucepan over medium heat and bring to the boil. Reduce the heat to low, add the flour and butter paste to the hot milk and whisk for 3 minutes, or until the paste dissolves and the mixture has a thick, gummy texture. Add the chocolate and egg yolks and stir until melted and combined. Using an electric mixer with a whisk attachment, beat the egg whites and cream of tartar on medium speed to medium peaks.
Gradually add the caster sugar (b) and continue whisking to stiff, glossy peaks. Add one-third of the meringue to the chocolate mixture at a time and gently fold it through by hand with a spatula before adding the remainder. Once combined, divide the mixture between the eight soufflé moulds by spooning it in to just below the top.
Bake the soufflés immediately for 9-10 minutes – the baking time may vary if you use different-sized ramekins. Serve the soufflés as soon they come out of the oven, dusted with icing sugar.
This is an edited extract and image from Chocolate, by Kirsten Tibballs, Murdoch Books, $49.99.]]>
Combine the sugar with 500ml water in a saucepan and set over a medium heat. Add the pear and poach for 10-15 minutes, or until tender but not too soft (a knife should easily penetrate the flesh without any resistance). Drain and let the pear pieces cool. Melt the chocolate over a bain-marie or double boiler. When melted, remove from the heat, add the butter and stir until the butter has melted. Add the sugar and almond meal, stirring to combine. When the mixture is cool, add the egg yolks. Preheat the oven to 180°C. Grease a 22-24cm round springform cake tin and dust with the cocoa powder.
In a separate bowl, whisk the egg whites to firm peaks, then fold them into the chocolate batter. Pour the chocolate mixture into the tin. Arrange the pear pieces on the top of the batter, pushing them slightly in. Bake for 40 minutes, or until a skewer inserted into the middle of the cake comes out clean. When cool, remove the cake from the cake tin and, just before serving, dust liberally with icing sugar, if desired. Serve in modest slices – this is rather rich.