Archive for » January 22nd, 2008«
This is another competition entry and I think this one is real special as it is my youngest entry so far. This one comes from Leah who is 9 years old and lives in Australia. Thank you so much for entering Leah and your cake was yummy, I love your photo too.
Ingredients
Candied Orange peel
1 orange
1/4 cup sugar
2 tablespoons water
Cooked pie crust
Store bought Pie crust is fine (you can make your own if you like)
Filling
1 cup cornflakes
2 teaspoons sugar
1 teaspoon ground cinnamon
1 cup heavy whipping cream
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped (Milk chocolate can be used)
1 tablespoon Grand Marnier or other orange liqueur
Method
For candied orange peel
1. Using vegetable peeler, remove peel (orange part only) from orange in strips. Cut strips into matchstick-size pieces and place in small saucepan. Cover with cold water; bring to boil. Cook 30 seconds; drain.
2. Rinse saucepan; add 1/4 cup sugar, 2 tablespoons water, and peel. Stir over medium-low heat until sugar dissolves. Simmer until peel is translucent and syrup is thick, about 20 minutes.
3. Using a fork, transfer peel to plate and cool. (Can be made 1 day ahead. Cover and store at room temperature.)
For filling
1. Toss cornflakes, sugar, and cinnamon in small bowl. Chop all but 2 strips of peel. Sprinkle chopped orange peel, then cornflake mixture over bottom of prepared crust.
2. Place cream in heavy medium saucepan. Bring to simmer. Remove from heat. Add chocolate and whisk until chocolate melts and mixture is smooth; mix in Grand Marnier. Pour into crust.
3.Refrigerate until filling is firm, at least 3 hours. Garnish with remaining 2 orange peel strips. (Can be made 1 day ahead. Cover loosely with foil and keep refrigerated.)
Using sharp knife, gently loosen crust from pan sides. Remove pan sides. Cut tart into wedges; serve cold.
All photo’s taken by me unless otherwise stated. Except in this case as I have included the picture of Leah.
I thought I would have a go at another new invention, I think this turned out really well and everyone enjoyed it. The steaks were thick and juicy and the sauce was awesome and went really well with the Ostrich and Prawns. I served on a bed of mushrooms and made asparagus wrapped in bacon and topped with prawns.
Ingredients
4 Ostrich Steaks (250-300g each steak)
8 Jumbo prawns
Sauce
1 Small red onion, chopped finely
1/2 Cup dry white wine
1 Teaspoon chicken stock Powder
15-20 Cloves garlic
1 Cup cream
1/2 Teaspoon cornflour
Pepper to taste
Mushrooms
500-600g Mushrooms, Chopped (A mixture Swiss brown, oyster, shiitake, button etc.. whatever is available.)
2 Tablespoons Butter
1 Clove garlic, crushed
2 Tablespoons dry white wine
11/2 Tablespoons fresh thyme leaves
11/2 Tablespoons fresh parsley, finely chopped
Method
Roast Garlic
1. Place cloves of garlic in a roasting pan, still in skin and roast in 200c oven until browned and soft. (about 10-15 Min’s)
2. Remove and set aside to cool.
Mushrooms
1. In a pan, melt butter, add garlic and mushrooms cook a few minutes to brown mushrooms, add wine and cook until liquid has evaporated, stir in parsley and thyme.
Mushrooms can be made ahead and reheated in the microwave.
Sauce
1. Heat a small amount of oil in pan, add onion and cook until soft. Add wine and stock, stir to dissolve stock.
2. Squeeze each garlic clove into sauce, they will be the consistency of a puree. (I prefer to do this, but I think you can buy already prepared roast garlic puree, not sure if it tastes the same.)
3. Add cream and pepper, just before serving mix a little water with cornflour and add to sauce. This is only meant to thicken slightly it is not supposed to be a really thick sauce.
Serve over Ostrich
Ostrich Steaks
1. BBQ, Grill or pan fry steaks until desired doneness, ostrich is a very lean meat and toughens when overcooked. It is better cooked medium rare, but if you prefer your meat a little more done do not cook more than absolutely necessary as it will be like eating leather.
2. While the steaks are cooking heat some oil in a separate pan and cook prawns until pink and cooked through.
To serve: Spoon mushrooms onto plate to form a base, place steaks on top and then top with prawns and drizzle with sauce.
I topped mine with asparagus spears as well, if you want to make these they are very easy.
I buy baby asparagus and use 5 spears per roll, wrap these with a piece of bacon and place in an oven proof dish drizzle with olive oil, add a couple of garlic cloves to pan and cook in 180c oven until bacon is cooked and asparagus tender, about 10-15 Min’s.
All photo’s taken by me unless otherwise stated.
