Roast Vegetable - Jamie Oliver Style

Ingredient :
olive oil
sea salt and freshly ground black pepper

500g carrots, peeled
2 bulbs of fennel, peeled and quartered
400g parsnips, peeled
350g beets, larger ones cut into chunks
350g baby turnips

juice from 1 clementine, squeezed halves reserved
a couple of sprigs of fresh rosemary, leaves picked
a few sprigs of fresh thyme, leaves picked
juice of ½ a lemon
a lug of white wine vinegar
a couple of sprigs of fresh sage, leaves picked and torn
a small teaspoon of honey
a good couple of lugs of balsamic vinegar
a few sprigs of fresh oregano or marjoram (if you can get it)
a couple of good lugs of red wine vinegar
5 fresh bay leaves

Method :-
Note : If you want to prepare the vegetables the day before and just keep the roasting tray in a cold place that will be fine because the acid and oil will keep them from discolouring.

1. Chop big vegies in half.
2. Parboil all your veg together, except for the beets. Cover with cold water and season well. Bring to the boil and cook for about 6 to 7 minutes until you’ve got part-cooked, softened bendy vegetables, and then drain in a colander and leave to steam dry.
3. Put beats in cold water and cook for around 20 to 25 minutes.
4. Get yourself a small tray, and use it to mix up each set of vegetables with their own gorgeous flavours, a few good lugs of oil and a good pinch of salt and pepper.
5. Toss the carrots, clementines and rosemary together first and move them to a larger roasting tray so they’re all together.
6. Then mix your fennel with its flavours and do the same
7. When you get to the parsnips, keep the honey back for later
8. Make sure each group of veg is separate in the roasting tray. Cover the tray with tin foil and keep in the fridge or the garage until your turkey is out of the oven and resting.
9. When you are ready to cook them, preheat your oven to 190ºC/375ºF/gas 5. Roast the vegetables in the hot oven for 50 minutes to 1 hour until they are golden, crispy and beautiful looking.
10. Five minutes before they are ready to come out of the oven take the tray out, drizzle the honey over the parsnips and jiggle the tray so they are nicely coated. Pile all the veg up on a platter so they sprawl and hang all over the place.

carrot fritters

Ingredients :-
1/2 cup plain flour
1/4 tsp cumin
1/4 tsp tumeric
1/4 tsp ground coriander
1 beaten egg
125 ml soda water
grated carrot
roughly chopped green onion,
chilli
coriander

Method :-
1. sieve flour, cumin, tumeric and ground coriander
2. add in egg and soda water
3. add in carrrot, green onion, chilli and coriander
4. fry in spoonful batches

Szechuan eggplant

Ingredients
1 eggplant
1 tsp garlic
1 tsp ginger
2 tsp chilli paste
spring onion chopped
2 tsp chilli oil
chicken stock
sugar, vinegar, salt, chicken powder, soya sauce for seasoning

Method :-
1. cut eggplant into strips
2. fry in oil till soft and strain
3. add oil, 1 tsp garlic, 1 tsp ginger, 2 tsp chilli paste, 3 tsp spring onion, 3 tsp oil, 2 ladles of chicken stock
4. increase temperature
5. add in fried egg plant and let simmer
6. add in 5 tsp sugar, 3 tsp vinegar, 1/2 tsp salt, 1/2 tsp chicken powder, 1 tsp soya sauce
7. cook and simmer for 2 mins
8. Stir in corn flour water
9. serve

Mapo Tofu

Ingredients :-
Firm Tofu
1 tsp chilli bean paste
1 tsp bean paste
200 ml chicken stock
mince beef
chilli oil
leek
salt, sugar, dark soya sauce, corn starch

Method :-
1. cut bean curd and place in boiling water for 20 sec and strain
2. add in ginger, garlic, 1 tso chilli bean paste, black bean paste, 1/2 tsp chilli powder
3. Add in mince beef
4. Add in 200 ml chicken stock
5. add in bean curd cubes
6. add in chilli oil, salt and sugar and dark soya sauce to season
7. Add in corn starch
8. Add in green part of leek
9. put on plate
10. sprinkle szechuan pepper corn powder on top

Twice Cooked Pork

Ingredients :
Pork
spring onion
ginger

1 tsp chilli bean paste
1 tsp black bean sauce
hoisin sauce
chilli flakes
Leek
1 tsp chilli powder
chicken powder
chilli oil

sugar
shao xing wine
dark soya sauce
salt

Method :-
1. boil pork, spring onion and ginger for 30 mins
2. cut into thin slices
3. add oil in pan
4. Fry pork slices. Leave aside to cool
5. heat oil and fry chilli bean paste, black bean sauce, chilli powder
6. add in pork and stir fry
7. Add in shao xing wine, dark soya sauce, white part of leek and stir fry
8. add in some sugar, chicken powder, green part of leek
9. add in chilli oil (80 gms)
10. serve

chocolate self saucing pudding

Ingredients :-
Pudding
125 g Plain Flour
1 Pinch of Salt
120 g caster sugar
3 teaspoons Baking powder
4 tablespoons cocoa powder
250 ml Milk
85 g unsalted Butter melted
2 Eggs lightly beaten
1 teaspoon vanilla extract
Double cream or crème fraiche to serve

Topping
185 g soft brown sugar
2 tablespoons cocoa powder
250 ml boiling Water

Method :-
Pudding
Preheat the oven to 180°C (350°F/Gas 4).
Sift the flour, salt, sugar, baking powder and cocoa powder into a bowl.
Add the milk, butter, egg and vanilla extract and mix with beaters until combined.
Pour into four 250 ml (1 cup) greased pudding moulds.

Topping
Stir the brown sugar and cocoa powder in a bowl to combine, then sprinkle it over the pudding batter.
Pour boiling water carefully over the puddings, then bake for 20 to 25 minutes.
Serve with thick cream.

potato gratin

Ingredients
potatoes
cream
salt and pepper for seasoning

Method :-
1. grate potato into fine slices
2. season with cream, salt and pepper
3. line muffin tray with baking paper
4. Push potato slices into muffin tray
5. pour extra cream on top till half fill
6. bake for 25-30 mins at 180 oven

Scones

Ingredients :-
280g self raising flour
70g butter
1 tbsp sugar
1/2 cup milk

Method :-
1. Preheat oven to 220 degree
2. Sieve flour into a mixing bowl
3. cut butter into small pieces and rub it in
4. stir in sugar or any extra ingredients
5. add in milk until the mixture forms a soft dough
6. lightly flour work surface. Roll out dough and place well spaced on tray
7. brush top with milk and bake till golden brown

additional note :
1. to make cheese scone: add in 1/2 cup of cheddar cheese and a pinch of cayanne pepper in step 4. Omit sugar
2. to make apple scone: add in apple puree in step 4
3. to makae herb scones: Add 2 tbs chopped fresh continental parsley, 2 tbs chopped fresh chives and 4 chopped green shallots in step 4
4. to make Spiced currant scones: Combine 75g (1/2 cup) currants and 60mls (1/4 cup) water in a small saucepan and cook over low heat for 5 minutes or until all the liquid is absorbed. Set aside to cool for 5 minutes. Add 1 1/2 tsp mixed spice to the flour mixture before rubbing in the butter. Add the currants to the flour mixtue before adding the milk. Sprinkle the scones with a little sugar before baking.

stuff fish ball

Ingredients :-
1 mackeral (mince)
some corn starch
some chicken powder
sugar

Method :-
1. mix and combine
2. fill with mince pork filling and roll into ball
3. boil in stock

Oyster Omelette

Ingredients :-
sweet potato flour
spring onion
ginger
spring onion
oysters
chicken powder
pepper
salt
oyster sauce

Chicken Stock

1 egg

Method :
1. Mix sweet potato flour, spring onion, ginger, spring onion, oysters, chicken powder, pepper, salt, oyster sauce in a bowl
2. Add in some chicken stock to make a paste
3. Break 1 egg in a bowl and whisk
4. Pour some oil in a pan.
5. Put Mixture from step 1 in the center of the pan and fry till golden brown
6. Pour in some more oil
7. Pour egg in at the side
8. Flip and serve.

Mushroom Bruschetta

Ingredients :
Olive Oil
Mushroom
Garlic
Onion
cream
worchester sauce
mustard
Lemon
chicken stock
Bread
salt and pepper

Method:
1. Pour olive oil in pan
2. add in mushroom (minimise stirring)
3. Add in Garlic, onion, cream, worchester sauce, mustard, Lemon and Chicken stock.
4. Stir and let simmer. Add salt and pepper to taste
5. prepare bread and spoon mushroom on bread.

Thai Basil Chicken

Ingredients :
1 lb boneless chicken thighs, coarsely chopped, or cut into small bite-size pieces
4-6 cloves garlic, finely chopped
2-3 shallots, thinly sliced (or substitute with 1/2 cup sliced onion)
2-3 tbsp peanut oil for stir-frying
2 tsp black soy sauce (the semi-sweet kind, siew dohm)
1-2 tbsp Thai fish sauce (nam bplah), to taste (Golden Boy brand is recommended)
1 cup fresh Thai holy basil (bai gka-prow), or substitute with: 1/4 cup dried holy basil, soaked to soften plus 1/2 to 1 cup fresh Thai sweet basil (bai horapa)
2 small kaffir lime leaves (bai ma-gkrood), very finely slivered (optional)
5-10 Thai chillies (prik kee noo), chopped and pounded with a mortar and pestle; or 2-3 fresh jalapeno or fresno peppers, cut into large slivers
Dash of ground white pepper

Method:
1. Prepare the ingredients as indicated. Leave the fresh basil leaves whole; the flowers may also be used. The dried holy basil will soften when soaked in tap water for 10-15 minutes. Pull off and discard the hard stems. Drain.

2. Heat a wok until the surface is smoking hot. Swirl in the oil to coat the wok surface. Wait a few seconds for the oil to heat, then stir in the garlic, followed a few seconds later with shallots. Stir another few seconds before adding the chicken. Stir-fry a minute or two, or until most of the chicken has started to change color on the outside and is no longer pink.

3. Toss in the chillies, slivered kaffir lime leaves and reconstituted dried holy basil (if using). Sprinkle black soy sauce over the mixture and stir-fry another 15-20 seconds. Then add fresh basil leaves and fish sauce to taste. Stir and mix well. Stir-fry another half a minute, or until the basil is wilted and the chicken is cooked through. Sprinkle with white pepper. Stir and transfer to a serving dish, or spoon directly over individual plates of plain steamed rice.

Boeuf Bourguignon

Ingredients :
1.5kg Chuck Steak, cubed
1 large onion chopped
2 carrots chopped
2 large cloves of garlic, peeled and bruised
1 bouquet garni (1 bay leaf, sprigs of parsley and thyme)
750ml red wine
2 tablespoon brandy
185gm salted pork / bacon
1/2 cup flour
500gm button mushroom
250g pasta
50g butter

Method :
1. Combine Beef, Onion, carrot, garlic and bouquet garni in a large bowl. Pour wine and brandy over it and marinate for at least 1 day
2. In a large pan, fry salted pork / bacon till golden brown
3. remove beef from marinate and fry in pan with butter
4. sprinkle flour in pan, and cook and stir for 3 mins. Add in reserve marinate and vegetables and bring to a boil.
5. Return bacon and beef to pan and stir well.
6. Cover and cook for 3 hours in slow fire stove (stew) or in 140 degrees oven for 4 hours
7. Serve over cooked pasta

Beef Wellington

Ingredient
1 kilo Fillet Welsh Black Beef
300g Button Mushrooms
4 Shallots
2 cloves Garlic, chopped
½ pint Pancake Mix – 150g plain flour, 2 Eggs, 100ml milk, salt and pepper)
200g Large leaf spinach, blanch and refreshed
500g Puff pastry
4 Egg Yolks
100g Butter
Olive oil

Method
1. In a hot pan, add a film of oil.
2. Season the fillet and seal in the pan, colour all sides, which will take approx 8-10mins. Remove from the pan.
3. Add the mushrooms to this pan, sauté until golden brown, remove and chop finely.
4. Add shallots and chopped garlic to the pan. Cook until soft, add mushrooms again and cook quickly to reduce moisture.
5. Season with salt and pepper and leave to one side.

6. To make crepe mix, combine everything together and whisk until there are no lumps. Make thin crepes in a pan. Colour on both sides and place on a cooling rack. Repeat until all mixture is used.

7. Roll the beef in the mushrooms and then wrap with spinach. Wrap in cling-film, tie at both ends and leave to rest in fridge.
8. Roll out puff pastry, and top with crepes.

9. Remove beef from cling-film and place on one side of the pastry, and roll.
10.Seal all sides with egg yolk and egg wash the outside.
11.Place in pre-heated oven at 180 degrees C/Gas 4 for 16 minutes.
12.Remove and leave to rest

Linzer Torte

Ingredient
150g unsalted butter
200g icing sugar
1 egg beaten
3 egg yolks
1 lemon zest & juice
140g flour sifted
110g ground almonds
Pinch cinnamon
220g red current jelly
1 egg beaten to glaze
icing sugar for dusting

Method
1. Pre heat the oven to 180C.
2 Cream the butter and sugar together until creamy and fluffy.
3. Gradually beat in the whole egg and the egg yolks.
4. Stir the lemon zest, flour, and almonds, knead to form smooth dough.
5. Rest for twenty minutes and roll out half the dough to the size of the flan ring allowing you to line the paste up the sides of the flan approximately 5mm thick.
6. Roll the remaining dough out the same thickness and cut into strips 5mm thick.
7. Spread the red current jelly into the base of the flan and place the dough strips across the tart to form a lattice.
8. Brush the dough with the beaten egg to glaze and place into the oven.
9. Bake for 40 minutes until golden.
10. Remove from the oven and dust in icing sugar to serve.

Pancakes

Ingredients :-
3/4 cups full cream milk
1 teaspoon lemon juice
1 tablespoon sugar
3/4 cups self raising flour
1/8 teaspoon baking powder
1 large egg
3/4 tablespoon butter
melted butter for greasing pan

Method
1. place milk, lemon juice and sugar in a bowl stir to combine and set aside for 5 minutes. During this time, the mixture might develope a curdle appearance

2. Stir or whisk self rising flour and baking powder together in a bowl till combine

3. Add egg and melted butter to milk mixture. Whish the mixture still just combine with milk

4. Add the milk mixture to the flour mixture and whisk till just combine. Batter should still have a few small lumps. Don't overmix as overmixing will make the pancake tough. Leave the batter to stand while the pan is preheating

5. Heat a large non-stick frying pan over medium heat. when the pan is hot, lightly grease with buttter

6. fry the pancake on oneside until the small bubbles appear, about 1-2 mins

7. turn pancake over and fry 2nd side, about 1-2 mins until pancakes are cooked through

8. serve with butter and maple syrup.

Mango Sago Pudding 2

Ingredients
1 1/2 cups sago (colored or plain)
2/3 cup evaporated milk
3 cups water
1/4 cup sugar
6 tablespoons coconut cream or thick coconut milk
1/4 cup mango nectar or mango juice
1/2 cup chopped mango

Method :-
1 Bring water to a boil, add sago and simmer for 15 minutes.
2 Stir in sugar, mango nectar, evaporated milk and coconut cream.
3 Simmer for another 10 minutes, stirring once in a while to prevent sago and milk from burning.
4 Simmer until liquid has almost evaporated.
5 While still hot, stir in mangoes and scoop about 1/2 cup of the mixture into serving glasses/bowls and let cool.
6 If you like you can puree the mixture slightly with a blender or stick-blender before scooping into individual bowls.
7 Chill for several hours before serving, and serve with extra chopped mango if desired.

Mango Sago Pudding

Ingredients :-
1pkt agar agar pwd (11gm.) yellow color / orange or red also can
1 litre water
1/3 cup to 1/2 cup sago ( small ones )
170 gm sugar
1/4 cup /(62 c.c )full crm. evaporated milk
1 cup mango cut into fairly this slices --1/2 inch long (11/2 to 2 Thai ripe mangoes. or any ripe mangoes

Method :-
Boil 1 litre of water in a small pot. When is boiling, add in the sago slowly & stir constantly to prevent it fr. sticking together esp. at the beginning. Continue to boil at low heat,partially covering the pot.Cook till the sago is transparent(about 15 minutes or more).

Drain the sago over a sieve & place the sieve over a big bowl of cold tap water to prevent it from sticking together cool. Drain.

Boil 1 litre water, add in agar agar slowly, stirring as U add. Cook until its dissolved, stirring constantly to prevent lumps.When boiled , add sugar and off the heat.Stir,add evaporated milk, sago & mango and stir to mix well . Pour into jelly moulds & allow to cool . When cooled,cover with cling wrap
& store in the fridge .Chill at least 4 -5hrs or chill overnite B4 serving.

Tip: Wet/rinse the moulds with cooled boiled water B4 adding the pudding mixture. This will make it easier to unmould for serving.

Salmon and Potato Casserole

Ingredients :-
4 cups thinly sliced potatoes
8-ounce can salmon, saving the liquid (we used a 12-ounce can, and reserved some, since 8 ounces was not available at our store)
3 tablespoons butter
1/4 cup flour
1 teaspoon salt
1/8 teaspoon pepper
2 cups liquid (salmon liquid plus milk)
2 tablespoons prepared mustard
1 cup thinly sliced onion

Method :-
1. Heat oven to 350 degrees. Butter a 6-cup casserole.

2. Cook sliced potatoes in boiling salted water 10 minutes, and drain immediately.

3. Drain salmon, saving liquid. Break salmon into bite-size pieces.

4. Put liquid in cup with enough milk to make two cups. Heat butter in medium saucepan.

5. Add flour, salt and pepper, and stir to blend. Remove from heat, and add the liquid all at once. Stir to blend, then stir in mustard. Return to moderate heat and cook until boiling, thickened and smooth, stirring constantly. Turn heat to low and continue stirring constantly. Turn heat to low and continue cooking and stirring 2 minutes longer.

6. Put 1/4 of the potatoes in the prepared casserole, and top with 1/3 of the salmon, 1/3 of the onions and 1/4 of the sauce. Repeat these layers twice more and end with a final layer of potatoes and sauce. If the casserole is wide, three layers might do it. (We added some frozen dill from last year's garden, which was crying to be used.)

7. Cover and bake 45 minutes, or until potatoes are tender and sauce is bubbling well.

Makes 4 servings.

Salmon and Potato Bake

Ingredients :-
3 large potatoes, washed, peeled and diced
415g can of salmon
1 large onion, peeled and diced
1 cup grated cheese
1 cup breadcrumbs
1/2 cup tomato sauce
salt and pepper to taste

Method :-
1. Cook the potatoes and onion in one saucepan until potato is soft. Mash together well adding milk/butter if desired.

2. Mix the salmon together with the potato/onion mash, cheese and tomato sauce, add salt and pepper to taste.

3. Spread mixture evenly into a baking dish and sprinkle breadcrumbs evenly over the top of the mixture.

4. Bake in a moderate oven for 25-30 minutes or until breadcrumbs start going brown or til cheese is melted.

Salmon and Potato Pie

INGREDIENTS :-
6 potatoes, peeled
1 small onion, minced
1 clove garlic, minced
15 g butter
1 (6 ounce) can red salmon, undrained
1 g dried thyme
235 ml milk
2 (9 inch) unbaked pie shells
1.4 g salt and pepper

Method :-
1. Preheat oven to 400 degrees F (200 degrees C).

2. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.

3. In a medium saucepan, cook onions, garlic and butter over medium heat until vegetables become transparent in color.

4. Add onion/garlic mixture, salmon and thyme to cooked potatoes. Mash all together with milk, adding just enough to bring about a mashed potato consistency. Spread evenly into pie shell.

5. Place second pie shell over top of salmon mixture. Cut slits into the upper shell, then pinch edges of both pie shells together. Bake on lower rack of oven for 45 minutes.

Spaghatti with Tomato Paste sauce

INGREDIENTS
335 g spaghetti
455 g lean ground beef
6 g salt
2 g dried oregano
0.5 g ground black pepper
0.3 g garlic
7 g minced onion
450 g chopped tomatoes
1.3 (6 ounce) cans tomato paste
1 (4.5 ounce) can sliced mushrooms

Method :-
1. Brown beef over medium heat. Drain off fat.
2. In a large pot, combine beef, salt, sugar, oregano, pepper, garlic, onion, diced tomatoes, tomato paste, and mushrooms. Simmer at a low heat setting for 2 hours, stirring occasionally.
3. Cook pasta according to package directions. Drain. Serve sauce over spaghetti

Sweet and sour pork

Ingredients (serves 4)
1/2 cup (70g) cornflour
1/3 cup (50g) plain flour
1 tsp salt
2 eggs
2 tbs water
500g pork scotch fillet, cut into 1.5cm pieces
Oil, to fry
Steamed rice, shallots and coriander leaves, to serve
Sweet & sour sauce
1 tbs peanut oil
1 green capsicum, chopped
1 carrot, sliced
1 garlic clove, crushed
1/2 cup (115g) caster sugar
1/2 cup (125ml) white vinegar
1 tbs soy sauce
2 tbs cornflour
425g can pineapple pieces in natural juices, drained

Method
1. For the sauce, heat oil in a saucepan over medium heat. Add the capsicum, carrot and garlic and cook for 3 minutes. Stir in the sugar, vinegar, soy sauce and 1 cup (250ml) water until sugar dissolves. Combine the cornflour and 2 tbs water. Add to the pan and whisk until it comes to the boil. Simmer for 2 minutes. Stir in the pineapple. Set aside.

2. Combine the cornflour, plain flour, salt, eggs and 2 tbs water. Coat half the pork in the batter. Carefully deep fry in hot oil for 3-4 minutes until golden. Repeat.

3. Combine pork and sauce. Serve with rice, shallots and coriander.

Banana Bread

Ingredients (serves 10)
Melted low-fat dairy spread, to grease
265g (1 3/4 cups) self-raising flour
40g (1/4 cup) plain flour
1 tsp ground cinnamon
140g (2/3 cup, firmly packed) brown sugar
125ml (1/2 cup) skim milk
2 eggs, lightly whisked
50g butter, melted, cooled
2 overripe medium bananas, mashed

Method
1. Preheat oven to 180°C. Brush an 11 x 21cm (base measurement) loaf pan with melted dairy spread to lightly grease. Line the base and 2 opposite sides with non-stick baking paper, allowing it to overhang.

2. Sift the combined flours and cinnamon into a large bowl. Stir in the sugar and make a well in the centre.

3. Place the milk, eggs, melted butter and banana in a medium bowl, and stir until well combined. Add the banana mixture to the flour mixture and stir until just combined. Spoon the mixture into the prepared pan and smooth the surface.

4. Bake in preheated oven for 45-50 minutes or until a skewer inserted into the centre comes out clean. Remove from oven and set aside in the pan for 5 minutes. Turn onto a wire rack to cool completely. Cut into slices to serve.

Notes & tips
This banana bread will keep in an airtight container out of direct sunlight for up to 3 days. Alternatively, place in an airtight container, then label, date and freeze for up to 1 month. Place in the fridge overnight to thaw.

Chocolate Panna Cotta

Ingredients :-
375mL CARNATION Light & Creamy Evaporated Milk
200g PLAISTOWE Rich Dark Cooking Chocolate, break into pieces
2 tsp gelatine
2 tbsp hot water
250g strawberries

Method :-
1. Heat CARNATION Light & Creamy Evaporated Milk until hot without boiling.
2. Add PLAISTOWE Rich Dark Cooking Chocolate, stir until well combined.
3. Dissolve gelatine in hot water, combine with milk and chocolate mixture.
4. Pour mixture evenly into 6 x 1/2 cup serving dishes, refrigerate until set.
5. Reserving 6 strawberries for decoration, puree remaining strawberries, chill.
6. Unmould panna cotta onto serving plates just before serving.
7. Decorate with reserved strawberries and drizzle with prepared puree.

Serves 6

Ingredients :-

Cake
150g dark cooking chocolate
150g butter, soft
150g castor sugar
6 eggs, separated
150g self-raising flour
pinch of salt
250ml cream
1 tbsp extra castor sugar

Cherries
2 1/2 tbsp cornflour
750g jar of sour cherries
75g-100g sugar (depends on how sour the cherries are. Add to taste)
30ml liqueur such as amaretto, kirsch or Cointreau

Ganache
375g dark chocolate, roughly chopped (this can be done in the food processor)
250ml cream

Method :-
For the cake
1. Preheat oven to 170C.
2. Gently melt the chocolate in a microwave or over a double boiler.
3. In a bowl, combine the melted chocolate with the soft butter and beat until creamy.
4. Slowly and gradually beat in the sugar and egg yolks (adding one at a time).
5. Fold in the sifted flour. Beat the whites until stiff with a pinch of salt and very gently fold through the mixture. Pour into a lined and greased 26cm spring-form tin.
6. Bake for 40-50 minutes or until a skewer comes out clean.
7. Remove from the oven and allow to cool.

For the cherries
1. Mix the cornflour with enough cherry juice to make a paste.
2. Combine the rest of the juice with the cornflour paste and put into a saucepan with the desired amount of sugar.
3. Cook, stirring, until it boils and thickens. Add the cherries and liqueur, remove from heat and allow to cool.

For the ganache
1. Gently heat the chocolate and cream in a saucepan, stirring constantly until the chocolate has melted and the mixture is smooth.
2. Do not let it boil. Pour into a bowl and allow the ganache to cool until you have the right consistency, i.e. thin enough to pour but thick enough so it stays on the cake.
3. It's about right at room temperature. Pour over the top of the cake and wait until it is set.

To assemble
Whip the 250ml cream with the 1 tablespoon extra castor sugar until thick. Cut the cake in half horizontally. Sprinkle the bottom layer with a little extra liqueur and spread over the cherry mixture. Top with the cream then place the other half of the cake on the top. Pour over the ganache and allow to set before cutting.

To serve
Although this cake is best eaten on the day, it is still great the next day

Nashi Butterscotch Cake

Ingredient :-

For the base
80g unsalted butter
120g brown sugar
1/4 tsp salt
2 nashi pears, peeled, cored, seeded and cut into 1cm thick slices

For the cake
125g soft butter
3/4 cup caster sugar
2 eggs
1 1/2 cups self-raising flour
1 tsp vanilla extract
1/3 cup milk
Vanilla ice-cream, to serve

Method :-
1. Preheat oven to 180C. Grease a 24cm round cake pan and line base with baking paper.
2. For the base Combine butter, brown sugar and salt in a saucepan and stir over low heat until sugar has dissolved.
3. Pour the mixture into the base of the cake tin and arrange nashi on top.
4. For the cake Place all ingredients in a large bowl and beat with electric beaters until smooth.
5. Spoon the mixture over nashi and smooth top.
6. Bake for between 1 hour and 1 hour, 10 minutes, or until cooked when tested with a cake skewer.
7. Remove and rest in tin for 5 minutes then invert cake onto a serving plate and serve with vanilla ice-cream.

Serves 6-8

Eggplant with mince meat in chilli bean paste

Ingredients :-
3 eggplants
salt
2 garlic cloves
1 knob ginger, peeled
8 spring onions
peanut oil (or vegetable oil) for shallow frying
300g pork mince
2 tbsp chilli bean paste
4 tbsp soy sauce
5 tbsp Shaoxing rice wine (or substitute dry sherry)
1 tsp sesame oil
4 tbsp sugar
1/4 cup water

Method :-
1. Slice eggplants into short, thin strips and scatter with salt, then leave in a colander for 30-40 minutes. Rinse and pat dry with kitchen paper.

2. In a mortar and pestle (or food processor), crush garlic, ginger and four spring onions to a paste. Slice the other spring onions into 5cm lengths. Set aside.

3. Heat a wok with a cup of oil and when hot, fry the eggplants until golden brown - it's best to do this in two batches. Remove with a slotted spoon to drain on kitchen paper and discard oil.

4. Heat the wok with a few tablespoons of fresh oil and add the garlic paste and pork mince. Stir-fry for 5 minutes on high until the pork is cooked, then add all the remaining ingredients, including the sliced spring onions. Cook for a few minutes until they have softened and the flavours have melded together.

5. Stir in the eggplant, check the seasoning (if a little salty add more water) and serve.

Serves 4

Szechuan Eggplant in Garlic Chilli Sauce

Ingredients:
2 medium Chinese eggplant (about 10 - 11 ounces)
2 teaspoons minced garlic
1 teaspoon minced ginger
1 green onion (spring onion, scallion) white and green parts, finely chopped

Sauce:
1 1/2 TB (4 1/2 tsp) dark soy sauce
1 1/2 TB (4 1/2 tsp) light soy sauce
1 TB Chinese red rice vinegar, balsamic vinegar or red wine vinegar
1 TB Chinese rice wine or dry sherry
1/2 teaspoon granulated sugar
1/3 cup chicken broth

Other:
3 - 4 TB ground pork (no more than 1/4 cup)
Black pepper, pinch
1/4 tsp cornstarch
1 TB vegetable or peanut oil for stir-frying
1 TB chili garlic sauce
1 tsp. cornstarch mixed with 1 TB water

Method:
1. Bring a large pot of boiling water to a boil. While waiting for the water to boil, prepare the eggplant: cut the ends off the eggplant. Cut the eggplant crosswise in half. Cut each half lengthwise into quarters. Line up the eggplant slices from left to right and cut diagonally into pieces approximately 3/4 inch thick.
2. Place the eggplant in the water and boil for 1 minute (start timing from the time the water returns to a boil). Drain the eggplant on paper towels.
3. Finely mince the garlic and ginger. Finely chop the green onion. In a small bowl, combine the sauce ingredients (the dark and light soy sauce, vinegar, rice wine or dry sherry, sugar and chicken broth) and set aside.
4. In another small bowl, use your fingers to mix the black pepper and cornstarch into the ground pork. (The black pepper adds a bit of extra flavor and a small amount of cornstarch helps keep the ground pork from sticking).
5. Heat the wok and add 1 tablespoon oil in the wok on medium-high heat. When the oil is hot, add the garlic, ginger and green onion. Stir-fry for 10 seconds, then add the ground pork. Stir in the chili garlic sauce. Stir-fry until the pork turns white and is nearly cooked (about 1 minute), using a spatula to break the pork into small pieces.
6. Add the eggplant and stir for a minute to mix everything together. Give the sauce a quick re-stir and swirl it into the pan, stirring. Turn down the heat to low-medium (about 4 on the dial), cover and simmer for about 10 minutes, until the eggplant is tender.
7. Give the cornstarch and water mixture a quick restir and add it in the middle of the pan, stirring quickly to thicken. Mix the sauce with the other ingredients and serve hot.

Alternate cooking method: Instead of boiling the eggplant, you can stir-fry it before combining with the pork and other ingredients. Heat the wok and add 3 tablespoons oil. When the oil is very hot, add the eggplant slices. Stir-fry the eggplant for 2 - 3 minutes, until it begins to brown. Be sure to keep stirring the eggplant so that it doesn’t stick to the pan. Press down on the eggplant to remove excess oil. Remove and drain on paper towels

Beef with Chinese Pickled Mustard

Ingredients:
6 oz. beef (sirloin or round tip), thinly sliced strips
1 package Chinese pickled mustard greens, diced (about 1 to 1.5 cups)
1 T soy sauce
1 T sesame oil
1 T Xiao Shing wine or sherry
1 T oyster sauce
1 T sugar
1 t grated fresh ginger
1 t ground white pepper
1 T cornstarch
1 T Canola oil

Method :-
1. In a small bowl, marinate meat by mixing with pepper, soy sauce, sesame oil, ginger and Shao xing wine. Set aside for at least 10 minutes.

2. Remove pickled vegetables from package and rinse. Set aside to air dry and then dice into 1-inch chunks.

3. Warm Canola oil in a wok or skillet over high heat. Add beef (don't pour all the marinade in at once, reserve some for later) and stir-fry to brown all the sides (about 3 to 5 minutes) then toss in the pickled greens.

4. Add sugar and oyster sauce and blend well. In a small bowl, mix a bit of water with cornstarch to create a slurry. Add this in slowly to your wok to create a gravy to bind all the ingredients together. If your wok is drying out, add more of your marinade or a bit of water or chicken stock.

5. Garnish with toasted sesame seeds.

Makes 2 to 3 servings. Serve with steamed rice.

Apple Tarte Tartin

Ingredients
3 Golden Delicious apples
1 tbs lemon juice
½ cup (110g) caster sugar
20g unsalted butter, chopped
Ready-rolled puff pastry sheet
Cream, to serve

Serves 2

Method
1. Preheat oven to 220ºC (200ºC fan-forced).
2. Peel apples, cut into quarters, remove cores (cutting each quarter at the core so it has a “flat” side), and toss the quarters in a large bowl with the lemon juice and 1 tablespoon of the sugar.
3. Using a 20cm frying pan as a guide, cut pastry into a round slightly larger than the pan, prick with a fork.
4. Melt butter in a 20cm non-stick frying pan over medium-high heat. Cover with the remaining sugar. Cook over medium-low heat, shaking pan occasionally to spread around any dark spots that appear, until a rich caramel forms.
5. Place apple quarters into pan, rounded side down, arranging them around pan. Cut remaining apple to fill gaps. Cook the apples over medium heat for about 10 minutes until caramel is bubbling up in the pan, shaking pan occasionally to prevent burnt spots.
6. Lay the pastry over the apples, tucking any protruding edges around edges of pan.
7. Place the pan in the oven, cook for about 25 minutes, or until the puff pastry has risen and cooked. The pastry should be dry and flaky. Stand tarte in pan for 10 minutes before carefully turning out onto a serving plate.
8. Serve with cream.

Red Bean Souffle (高力豆沙) - Shanghainese Dessert

Ingredient :-
150g red bean paste
5 egg whites
50g all-purpose flour
50g corn starch

Method:
1. Make the red bean paste into small balls.
2. Beat the egg whites with an electronic hand beater until frothy.
3. Add flour and corn starch to the egg whites and mix well.
4. Use an ice cream scoop to shape the souffle balls (with red bean paste in the middle).
5. Heat up the deep fryer to 375 degree and deep fry the souffle balls until they turn light brown. 6. Dish out and sprinkle powdered sugar on the souffle balls.

Serve warm.

Pan Fried Rice Noodle

Ingredients :-
Rice N0odle
Oil
Shallots
peanutbutter+hoisin+chillisauce+hotwater

Method :-
Pan-fry fresh rice noodle rolls in Tbsp oil til crisp, serve w. shallots & sauce of peanutbutter+hoisin+chillisauce+hotwater

Banana Cake

Ingredients
125g butter/margarine
3/4 cup castor sugar
Teaspoon vanilla essence
2 eggs
2 ripe bananas
1 1/2 cups Self Raising flour
1/4 Teaspoon bi-carb soda
1/4 cup milk

Method
1. Pre-heat oven to 180 degrees.
2. Cream butter, sugar and essence then beat in eggs one at a time.
3. Mash bananas with fork.
4. Add bananas to mixture and beat in.
5. Fold in sifted flour and soda.
6. Stir in milk.
7. Line 20cm square or similar round cake tin with baking paper.
8. Pour in mixture.
9. Bake in moderate oven - 45 mins. Slightly less for fan forced oven.
10. Let cool for 5 mins before turning out.

Icing - icing sugar mixed with margarine and philly cream cheese.

Peach and Mango Muffin

Ingredients
2 cups self-raising flour
Pinch salt
1 egg, lightly beaten
1/4 cup sugar
2/3 cup milk
60g butter, melted
140g tub of Goulbourn Valley diced peach in mango puree

Method
1. Heat oven to 180C
2. Sift flour into a bowl and add salt.
3. Add beaten egg, sugar and milk, and just combine with a small melamine spoon.
4. Stir in melted butter.
5. Add fruit tub contents. Stir until just combined, otherwise muffins will be too tough.
6. Lightly grease muffin tray (to assist with easy removal when cooked).
7. Spoon mixture evenly into 12 spaces in muffin tray, each approximately 3/4 full.
8, Bake in a moderate oven (180°C) for 15 to 20 minutes or until golden
9. Check muffins are cooked by inserting skewer into muffins. Muffins are cooked when the skewer comes out clean.
10. When cooked, remove muffin tray from the oven and leave muffins in the tray for 2 minutes.

Milk and White Chocolate Chip Cookie

Ingredients
225gr butter, softened
1/2 cup raw sugar
1/4 cup condensed milk
2 cups self-raising flour
1 cup chocolate buttons

Method
1. Preheat oven to 190C
2. Cream butter (softened) and sugar, until pale and fluffy.
3. Add condensed milk and cream again until light and fluffy.
4. Stir in sifted flour and chocolate buttons
5. Roll mixture into large balls using about a tablespoon of mixture for each cookie, place on greased trays and press down lightly with a fork to flatten slightly
6. Bake for about 12-15 minutes

Fluffy Pancakes

Ingredients :-
1 1/2 cups milk
2 teaspoon lemon juice
35g sugar
1 1/2 cups self-raising flour
1/4 teaspoon bicarbonate of Soda
1 egg
30g (1 1/2 tablespoon) butter melted
butter for greasing the pan

Method
1. Place the milk, lemon juice and sugar in a bowl. Stir to combine and set aside for 5 min
2. In another bowl, mix self raising flour and bicarbonate of soda together
3. Add egg and melted butter to milk mixture. Whisk till the egg has combined with milk
4. Add the whisked milk egg mixture to the flour mixture and whisk till almost smooth. Leave mixture to stand for at least 2 min.
5. Heat frying pan and lightly grease with buttter
6. Pour mixture in and fry

Chris' Mom Egg Tart Recipe

Ingredients :-

For the pastry:
1 cup icing sugar
1 cup butter
3 cups flour
1 egg, beaten
a dash of vanilla essence

For the custard:
2/3 cup white sugar
1 1/2 cups water
9 eggs beaten
dash of vanilla essence
1 cup fresh milk

Method :-
1. Grease your egg tart moulds very, very lightly.
2. Sift the icing sugar and the flour into a mixing bowl.
3. Add the butter and rub it into the mixture until you get crumbs.
4. In a bowl, lightly beat the egg and then add it to the mixture and start kneading till you get soft, pliable dough.
5. You can start forming small balls and then place them on the moulds and start forming the base using your fingers to push the dough into the mould.
6. Roll out the dough to a 1/2 cm thickness. Cut dough with a cookie cutter that is just a bit smaller than your tart tin in size.
7. Line dough in the middle of tart tins, one by one.
8. Lightly press the dough with your thumbs, starting from the bottom then up to the sides. While pressing the dough, turn the tart tin clockwise/anti-clockwise in order to make an even tart shell. Trim away any excess dough.

Making the custard

9. Pour the water into a pan and heat it up and add the sugar. Bring to a boil and let the sugar dissolve. Then remove from heat and cool completely. (So that you don’t cook the eggs when you add this to the egg).
10. Place all the eggs in a bowl and beat lightly. Sieve it into another bowl. Add in the milk and vanilla. Stir and mix well. Add into sugar and water mixture. Stir till well combined.
11. You will need to pass it through a sieve again and pour it into the prepared dough.
12. Preheat the oven to 160C. Then you bake the tarts for about 30 minutes or until the egg custard is cooked and not watery anymore.
13. Just insert a toothpick into the custard. If it stands on its own, it’s done.

Simplest Chocolate Cupcake

Ingredients :-
175g self rising flour
175g butter or margarine
2 eggs lightly beaten
175g caster sugar
20g cocoa powder

Method
1. Preheat over to 200 degrees c and grease muffin tray
2. beat butter and sugar till fluffy
3. Gradually add eggs
4. sift in flour and cocoa powder, fold into mixture
5. spoon mix evenly into tray
6. Cook for 15-20 mins till golden brown
7. Leave to cool for 5 mins before removing or decorating

Portugese Egg Tart

Ingredients :-
¼ cup granulated sugar
¼ cup milk
¼ cup whipping cream
3 egg yolks
1/4 teaspoon vanilla essence

Ready made Puff Pastry

Method :-
1. preheat oven to 220 degrees
2. Place mould in tray and line each mould with pastry
3. Boil the cream and milk gently
4. Add the sugar to dissolve. Let cool slightly and add little by little into beaten egg yolks
5. Add in Vanilla Essence
5. Spoon mixture into pastry lined mould and place into oven for 15-20 or until top is brown

Red Velvet Cupcake

Ingredients :-
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon Baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon Vanilla extract

For the Cream Cheese Frosting:
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar
Chopped pecans and fresh raspberries or strawberries, for garnish

Method :-
1. Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
2. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
3. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
4. Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting:
1. In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
2. Garnish with chopped pecans and a fresh raspberry or strawberry.
Cook's Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.

Creamy Crab Croquettes

Makes 10 small croquettes

Ingredients :-
130g fresh crabmeat
110g onion, finely chopped
1 tablespoon vegetable oil
l1 large hard-boiled egg, finely chopped
1 teaspoon salt
1/4 teaspoon freshly ground black pepper

Flour, one egg and panko for battering the croquettes

Vegetable oil for deep frying

30g unsalted butter
30g flour
360ml whole milk, warmed

Method :-
1. In a large frying pan, heat the oil and saute the onion until lightly browned. Set aside

2. In a small to medium sauce pan, melt the butter. Take the pan off the heat and stir in the flour. When the flour and butter are combined, place back over a low fire and cook, stirring constantly for 1-2 minutes. Then pour the milk in, a little at a time, stirring in order to eliminate lumps and to make a smooth, thick bechamel. Keep stirring over low heat for 5-10 minutes. You want your sauce to be the consistency of a thick mustard. Set aside.

3. In the large frying pan with the onion, add the crabmeat and cook over medium heat for a few minutes. The goal is to cook off as much moisture as possible. Add the boiled egg and the white sauce. Season with salt and pepper. Stir well. Take off the heat and allow to cool.

4. Spread the mixture on the bottom of a flat rectangular pan. Cover with plastic wrap and pop into the fridge for an hour or so. You want the mixture quite cold when you make the croquettes.
5. When chilled, prepare three bowls, one with flour, one with a beaten egg, and one with panko (Japanese bread crumbs). Using a spoon, quickly divide the mixture into 10 equal portions. Then scoop each portion out one at a time, quickly pat into a small, round cake, dredge in the flour, dip into the egg and then coat with panko. Repeat this with all the croquettes, placing them in a container lined with grease-proof paper. Cover with plastic wrap and pop back into the fridge until ready to use.

6. To prepare, preheat the oil to approximately 180 degrees C. Slip the croquettes into the oil and deep fry, without disturbing, until golden brown. Gently transfer the croquettes onto a wire rack and then serve immediately. They go great with some tartar sauce and a bit of lettuce.

Cream Puff

Ingredients
Choux Pastry
100ml water
45g butter - room temperature, slice into 1cm
60g flour
2 eggs

Custard Cream Filling
1/3 c. sugar
1/4 c. flour
1/4 tea. salt
1 1/4 c. half-and-half or milk
1 egg or 2 egg yolks, slightly beaten
1 1/2 Tbsp. butter
1 tea. vanilla or rum extract or flavoring

Method :-
Choux Pastry
1. Preheat the oven to 200 degree.
2. Sift the flour.
3. Add the eggs into a bowl and beat until blended
4. Add the butter and water into a pan. Over medium heat, bring to boiling. Then remove from heat Add in the flour and immediately stir it
5. Heat again the mixture with medium heat until there are thin layer on the pan`s surface. Then remove from heat
6. Add in the beaten eggs and immediately stir it
7. Insert the dough into a piping bag and pipe on the oven plate
8. Bake at 200 degree for 15 minutes. Then down the temperature to 180 degree and bake again for 25 minutes.
9. Remove to wire rack. Cool completely.

Custard Cream Filling
1. Mix sugar, flour and salt in saucepan.
2. Stir in half-and-half or milk.
3. Cook over low heat, stirring until it boils. Boil for 1 min. Remove from heat.
4. Slowly stir half the hot mixture into beaten egg; blend into hot mixture in saucepan; bring to boil. Stir in butter and extract or flavoring. Cool

Fishball Soup

Ingredients :
Fishball
1 Spanish Mackeral (about 600gm)
Solution A: 1 tbsp water + 1/2 tsp salt
Solution B:
100ml water
1 tsp salt
a dash of pepper
1 tbsp cornflour

Soup
Bones and skin of fish
Fish balls
1500ml water
1 small head Iceburg lettuce
1 stalk spring onion
shredded1 tbsp preserved radish ‘tong choi’

Seasoning
1 tsp salt
2 tsp light soya sauce

Method
Fishball
1. Clean fish, wipe dry and fillet with a sharp knife.
2. Scrape out the flesh from the skin and bones with a metal spoon.
3. Place the fish flesh on a wooden chopping board. Pound the fish flesh with the back of a chopper until very fine, adding the salt solution A, a little at a time.
4. Place the fish paste in a big bowl, stir in one direction under very sticky, adding Solution B while stirring.
5. Take handfuls of the fish paste and throw it against the sides of the bowl till the paste becomes springy.
6. Grease hands and fingers with a little oil. Take a lump of fish paste and gently squeeze paste out between thumb and index finger to form small balls.
7. Scoop out the balls of fish paste with a spoon and drop them into a bowl of water salted with 1 tsp salt. Leave fish balls to soak in salt water for 1/2 hour.

Soup
1. Pan-fry the fish bones and skin till golden brown.
2. Bring 1500ml water to a boil, add the fried fish bones and skin and simmer over low heat for 1 hour.
3. Strain the fish stock into a pot and bring to a boil. When boiling, add the fish balls and cook over a slow fire till they float to the top. Add seasoning to taste.
4. Add ‘tong choi’ and shredded lettuce. Sprinkle with shredded spring onions.

Abalone Fish Maw Soup

Ingredients:
1 piece of fish maw
1 can abalone
1 clove garlic, chopped
2 tbsp oil

Seasoning:
1 tsp ginger juice
1 tsp sesame oil
1 tsp chinese wine
1 tbsp oyster sauce
1 tbsp light soya sauce
5 tbsp chicken stock
1 tsp vetsin
a pinch of salt
a dash of pepper

Method:1. Soak fish maw in water. Wash and squeeze dry. Cut fish maw into rings and blanch in hot water for a few minutes. Drain.
2. Slice abalone into large slices, blanch in hot water and drain.
3. Heat 2 tbsp oil in a pan and fry the garlic till fragrant. Add chicken stock and seasoning. 4. When the mixture boils, add in fish maw and sliced abalone. Simmer for a few minutes and dish up

Braised Abalone with Chinese Cabbage

Ingredients :1 tbsp (15 ml) Vegetable Oil
1 tsp (5 ml) chopped fresh ginger
½ tsp (2.5 ml) chopped garlic
1 lb (450 g) mustard cabbage, cut into 2 inch (5 cm) lengths
1 tsp (5 ml) sugar
2 tsp (10 ml) dry sherry
½ cup (125 ml) reserved canned abalone liquid
1 tsp (5 ml) sesame oil
1 tbsp (15 ml) Oyster sauce
1 tbsp (15 ml) cornstarch
¼ cup (60 ml) water
20 oz (560 g) can abalone, drained and thinly sliced (retain liquid)

Method :-
1. Heat oil. Add ginger, garlic and cabbage stems. Stir fry for 1 minute.
2. Add cabbage leaves, sugar, sherry and abalone liquid. Cook until cabbage is bright green.
3. Arrange cabbage on serving platter and keep warm.
4. Add sesame oil, oyster and soy sauces to pan. Combine cornstarch with water. Stir into boiling sauce.
5. Reduce heat and fold in abalone slices to heat through briefly. Extended cooking will toughen abalone.
6. Arrange slices over cabbage. Spoon sauce on top and serve.

Chocolate Red Wine Cake (French Laundry)

Ingredients(Serves six to eight)
125g unsalted butter, softened
125g caster sugar
2 medium eggs, lightly beaten
150ml red wine, room temperature (Cabernet Sauvignon or Merlot)
125g plain flour1tsp ground cinnamon
1/4tsp ground cloves1tsp cocoa powder
1tsp baking powder65g dark chocolate (55-57% cocoa solids), grated

For soaking
50ml water
30g caster sugar
125ml red wine (Cabernet Sauvignon or Merlot)

For garnish
1 jar redcurrant jelly
300g dark chocolate, tempered
Optional: raspberry sorbet and hot chocolate sauce

Method
1. Preheat oven to 170°C. Grease and flour 25cm bundt tin.
2. Cream butter and sugar until pale and fluffy.
3. Add beaten eggs, one at a time, beating well between each addition.
4. Add 150ml red wine. Mix well. Sift flour, cinnamon, cloves, cocoa powder, baking powder together. Sift again, then fold a tablespoon at a time in to creamed mixture.
6. Fold in grated chocolate. Transfer to bundt tin. Level.
7. Bake in centre of oven for 35 minutes until well risen.
8. Skewer-test to check if cooked.
9. Once cooked, cool in tin for 20 minutes, then take out and cool completely.
10. Clean tin for reuse.

To soak the cake, bring water and sugar to the boil in a small pan, stir in 125ml red wine. Fill bundt tin with red wine syrup. Place cooled cake back in tin. Once liquid has been absorbed, reverse cake out again, being careful not to damage. Cool.

Bring redcurrant jelly to a rolling boil in small pan. Remove from heat, then brush hot jelly over cake. Let jelly set, then repeat process to get glossy finish.

To garnish cake, make discs of tempered chocolate. Once cooled, cut off base using hot knife so that they sit flat at the bottom of cake (see above).