Wednesday, January 22, 2014

Chocolate Mousse Cake

Recipe adapted from Serious Eats

Cocoa to dust pan and over top of cake
200 grams unsalted butter
500 grams bittersweet chocolate, finely chopped
1/8 teaspoon salt
10 large eggs, separated
1/4 teaspoon cream of tartar
1/2 cup caster sugar
1 cup of ground hazelnut meal

Smoked Chicken and Split Pea Soup

1 tablespoon olive oil
1 brown onion, chopped
2 garlic cloves, crushed
1 medium zucchini, chopped
1 medium carrot, peeled, chopped
3 celery stalks, trimmed, chopped
1/2 (600g) cauliflower, cut into small florets
1 cup of split peas
1 litre salt-reduced chicken stock
1 small smoked chicken, quartered
Salt and Pepper to taste
One bouquet garni

Adventure Time Cake

Friday, January 17, 2014

Lamb Adobo

This lamb adobo recipe comes from Yasmin Newman’s cookbook 7000 Islands – A Food Portrait of the Philippines. "Adobo is both the national dish and the country’s most popular. In my humble opinion, its simplicity, versatility and distinctive use of vinegar deserve all the attention. I would happily eat it every day and proudly serve it when entertaining. This recipe was kindly shared by the renowned LJC Restaurant group where goat, a traditional Filipino meat, is used for its signature adobo. For accessibility, this version slow braises lamb shoulder. Lamb is a similarly strong-flavoured meat widely available elsewhere and works beautifully in this dish."

Christmas Pudding

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