Drunken Oysters with Salsa

3 shots worth tequila

12 oysters, shucked

1 t finely chopped coriander

Sumac and Beer Roast Pork

3 Kilos rolled pork loin on the bone

2 heads of garlic, peeled and cloves slightly smashed

50g sumac

1500ml beer (or enough to submerge pork up to the skin)

Cracked black pepper

3 star anise

1 tablespoon cloves

The rind of two large oranges

A slug of whiskey

Cut slits into the pork through the skin, at regular intervals, force a clove of garlic into each one. Add any remaining garlic to the marinade. Combine all remaining ingredients,  and submerge pork in marinade, leaving the skin out of the liquid. Rub a little salt on the crackling to prevent moisture. Allow to sit, fully covered in the fridge for 3 days. 

Pork is always best cooked over medium heat. Too hot and the meat will have a tendency to dry out. Pork (like all meat) continues to cook after removal from heat. For best results, let your dish rest uncovered for 1-2 minutes in a warm environment prior to serving. Always cut meat across the grain to keep tender. Avoid frequent prodding of the meat while cooking.For best results, meat should be brought to room temperature prior to cooking

Preheat barbecue on high; reduce temperature to low. Place pork on grill. For the first 30 minutes, cook pork on high heat (around 250 deg c) to obtain premium crackling then drop the temperature to 200 deg c Close barbecue cover and cook for approximately 1 ½ -2 hours more. Or until just done, set it aside to rest for about 10 minutes before carving

Checking the temperature and cooking times for each cut

Eggnog and Meringues

Meringues

4 egg whites, at room temperature
Pinch of cream of tarter
1 cup (220g) caster sugar
1 tsp vanilla paste



Preheat to 120°C. Line two baking trays with non-stick baking paper.
Use an electric mixer to whisk egg whites and salt until soft peaks form. Gradually add sugar, a tablespoon at a time, whisking well between each addition, until sugar dissolves.
Once all the sugar has been added, continue to whisk on high for 3 mins. Whisk in the vanilla essence.
Use two teaspoons to spoon meringue onto lined trays. Reduce the oven temperature to 90°C.

Bake meringues for 1 hour 30 mins. Turn oven off and leave meringues in the oven to cool completely. Store in an airtight container for up to 1 week.

Optional: add flavorings such as nuts, chocolate chips or spices.

Eggnog

4 egg yolks
1/2 cup sugar
1 1/2 cups cream
4 whole cloves a cinnamon stick
4 slightly crushed cardamom pods
1 teaspoon freshly grated nutmeg
A pinch of all spice
1 teaspoon vanilla bean paste
2 tsp mixed spice

½ cup of Drambuie

1/4 cup of bourbon

Combine the cream, cloves, nutmeg, cardamom and cinnamon in a thick-bottomed saucepan. Slowly heat on medium heat until the mixture is steamy hot, but not boiling. Set aside to cool, then strain.

Beat the egg yolks in a large bowl placed over a boiling pot of water. Gradually beat in the sugar. Remove from heat and keep beating until pale and thick. Beat in cream mixture, spices and bourbon and Drambuie . Chill.

Will keep for at least a week in the fridge.  

Chocolate Torte topped with Whiskey Mousse

6 egg whites
1 1/4 cups caster sugar
1 1/4 cups ground hazelnuts
3 tablespoons of cocoa powder

Pre-heat oven to 150C (300F). Grease 2 x 20cm (8 inch) springform pans with butter then line with baking paper. Beat the egg whites until stiff peaks form.  Beat in half the sugar and continue to beat until the mixture holds stiff peaks.  Fold in the remaining sugar, cocoa and nuts with a metal spoon, being careful not to deflate the egg whites. Divide between cake tins and place in the oven for 40 minutes.  (The cakes should be dry and crisp on the top). Allow to cool.

Author: Tamara Novacovic

Ingredients

4 oz (120 g) good quality semi-sweet or bitter-sweet chocolate
2 tbsp (30 g) butter
2 tbsp strong coffee
2 tbsp (30 ml) whiskey
2 large eggs, separated
4 tbsp (60 g) sugar
½ cup (120 ml) heavy whipping cream

Melt chocolate with butter and coffee in a bowl set over a pan of simmering water. Remove from heat and stir in whiskey.
Whisk egg yolks with 2 tbsp sugar in a bowl set over a pan of simmering water, just to cook them slightly, until they become foamy. Combine them with chocolate mixture.
Beat egg whites with a pinch of salt until stiff peaks form. Gradually beat in 2 tbsp sugar. Add gently to the previous mixture.
Beat whipping cream until soft peaks form and add to the mixture. Combine well, pour over the torte. Cover and refrigerate.
Garnish and serve chilled.

Shoo-Fly Pie

Recipe adapted from Serious Eats

Ingredients

For the Crust
1 unbaked 9 inch pie crust 
1 large egg, lightly beaten 

For the Crumbs
1 cup flour
1/2 cup brown sugar
2 Tablespoons unsalted butter, cut into small pieces

1 teaspoon Ground Ginger

1 pinch each nutmeg and cloves

1 teaspoon Cinnamon

 
For the Filling
2/3 cup molasses
1 large egg, slightly beaten
3/4 cup sour cream
1 teaspoon baking soda dissolved in 1/4 cup hot water

Procedures

1. Preheat oven to 180c. Roll out your pie dough and place in pie dish.
2. In the bowl of a food processor add brown sugar and flour. Pulse several times to combine. Add butter pieces and pulse several more times until crumbs begin to form. Divide mixture and set half aside for the topping.

1. In a large bowl or the bowl of a stand mixer add molasses, egg, cold water, hot water and baking soda solution and whisk to combine. Add crumb mixture and whisk until just combined.
2. Brush pie shell with egg wash. Pour filling mixture into unbaked pie shell. Sprinkle reserved crumbs on top. Bake 35 minutes. Transfer to a rack to cool completely before cutting.

Blackberry Bakewell Tart

For The Crust:
1/2 cup shortening1 1/2 cups rice flour4 tbsp cold water
Preheat oven to 180 degrees.
Cut shortening into rice flour until crumbly. Add water. Work dough with hands until soft and form into ball.
Place dough in 8 inch pie pan and press it into the bottom and sides, use the back of a spoon or fingers.
Use fork to prick the bottom of the crust to prevent buckling. Place crust in oven and bake for 12 to 15 minutes, or until edges are golden brown.

Blackberry Filling:
2 cups blackberries
1/3 cup of sugar
Squeeze of lemon
1 tablespoon of cornflour
Reduce in a pot over a low heat until thick.

For the Almond Cream:
6 tablespoons unsalted butter, room temperature
2/3 cup sugar
¾ cup ground blanched almonds
2 teaspoons all-purpose flour
1 teaspoon cornstarch
1 large egg
1 teaspoon pure vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground cardamom 
For the Almond Cream:
Combine the butter and sugar in a food processor until smooth. Add the ground almonds, flour, and
cornstarch being sure to process after the addition of each ingredient. Add the egg, vanilla and spices
and process until the almond cream is well combined.

 

To Assemble:

Pour blueberry filling over the base of the crust, and then cover with almond cream. Bake in a 180c oven for 30 - 40 minutes until golden brown and crispy. 

Pumpkin Pie - Gluten and Dairy Free

For the crust:

One portion of gluten free shortcrust pastry. I used Maggie Beer's recipe substituting the butter with coconut butter. Shape pastry to a deep dosh 6' tin, cover with a sheet of baking paper and weight with pie weights or rice. Bake for 20 minutes in a 180c oven, then set aside to cool. 

For the filling:
2 cups of pumpkin pulp purée 
1 1/2 cup of coconut cream
1/2 cup packed dark brown sugar
1/3 cup white sugar
1/2 teaspoon salt
2 eggs plus the yolk of a third egg
2 teaspoons of cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamon
1/2 teaspoon of lemon zest

 Preheat oven to 200c

Mix sugars, salt, and spices, and lemon zest in a large bowl. Beat the eggs and add to the bowl. Stir in the pumpkin purée. Stir in cream. Whisk all together until well incorporated.

Pour into pie shell and bake at 200c for 15 minutes. After 15 minutes reduce the temperature to 180c. Bake 40-50 minutes, or until a knife inserted near the center comes out clean.
Cool on a wire rack