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Baileys Chocolate Fudge


  • Melted butter, to grease
  • 1 x 395g can sweetened condensed milk
  • 100g butter, cubed
  • 255g (1 1/4 cups) brown sugar, firmly packed
  • 2 tbs glucose syrup
  • 150g good-quality dark chocolate, finely chopped
  • 60ml (1/4 cup) Baileys Original Irish Cream liqueur


  1. Brush a 20cm (base measurement) square cake pan with melted butter to lightly grease. Line base and 2 opposite sides with non-stick baking paper, allowing it to overhang.
  2. Combine the condensed milk, butter, sugar and glucose syrup in a medium heavy-based saucepan. Stir over medium-low heat for 3 minutes or until sugar dissolves. Increase heat to medium-high and cook, stirring constantly, for 10-15 minutes or until mixture thickens, turns a caramel colour and leaves the side of pan. Remove from heat.
  3. Add the chocolate and liqueur, and stir until chocolate melts and mixture is smooth. Pour into the prepared pan and smooth the surface. Set aside for 1 hour to cool. Cover with plastic wrap and place in the fridge for 1 hour or until firm.
  4. Remove fudge from pan, using the paper to help lift the fudge. Use a sharp knife to cut fudge into 16 equal portions.

March 26, 2010 Posted by | Dessert | Leave a comment

Moroccan Lamb Burgers


  • 500 grams lamb mince
  • 4 turkish rolls
  • 2 tbs cumin
  • 2 tbs ground coriander
  • 2 tbs ground chilli
  • 1 tbs paprika
  • 1 small handful of mint, finely chopped
  • ground pepper
  • 1 small tub natural (or greek style yogurt)
  • 1 small tin of diced betroot
  • 1 spanish onion (finely chopped)


  1. 1. In a bowl combine the mince, onion, mint and spices, and mix well.
  2. 2. Now make this into large patties, I ma de 4 out from this proportions.
  3. 3. In another bowl, combine the yogurt and diced beetroot and mix well till mixture goes pink.
  4. 4. You can cook the lamb patties on a bbq, grill pan, or a health grill which is what I did. Cook the patties for about 4 mins on each side, try not to overcook.
  5. 5. Cut the rolls in half and place some cos lettuce (or baby spinach) onthe roll, followed by the lamb patty then the yogurt mixture.
  6. 6. Enjoy!!

March 26, 2010 Posted by | Burger | Leave a comment

Ocean Trout With Fennel, Orange And Mint Salad


  • 1 pack chilled John West Ocean Trout
  • 1 small fennel bulb, thinly sliced
  • 1/2 red onion, thinly sliced
  • Fresh baby mint leaves
  • 1 orange, unpeeled, cut in half and thinly sliced
  • 1 teaspoon olive oil


  1. 1. Soak sliced red onion in water for 10 minutes to remove strong onion flavour.
  2. 2. Pan-fry John West Ocean Trout in a lightly oiled non-stick pan for 5-6 minutes on each side.
  3. 3. Combine sliced fennel with onion, mint leaves and orange slices and drizzle with olive oil.
  4. 4. Serve fennel salad with cooked trout and garnish with fennel fronds

March 26, 2010 Posted by | Seafood | Leave a comment

Satay Chicken Thighs


  • 1 tbsp peanut oil
  • 6 chicken thighs (about 800g), cut into 1cm strips
  • 1 large brown onion, sliced
  • 2 cloves garlic, chopped
  • 1/2 bunch coriander, stems and roots finely chopped, leaves reserved
  • 1/2 cup Fountain Satay Sauce
  • 165ml coconut cream
  • 1 tbsp Fountain Hot Chilli Sauce
  • 3 tbsp crunchy peanut butter
  • 200g snow peas, topped and tailed
  • 2 tbsp lime juice


  1. 1.Heat a wok over high heat. Add peanut oil ½ teaspoon at a time and brown the chicken strips in 4 batches. Remove from wok and set aside.
  2. 2.Heat ½ teaspoon peanut oil and sauté onion, garlic and coriander roots and stems for one minute.
  3. 3.Return the chicken to the pan and reduce the heat to low.
  4. 4.Add Fountain Satay Sauce, coconut cream, Fountain Hot Chilli Sauce and peanut butter. Stir to combine and simmer gently for 10 minutes or until the chicken is cooked through. Add snow peas in the last 2 minutes of cooking.
  5. 5.Remove from heat and add lime juice.
  6. 6.Serve with steamed jasmine rice, topped with coriander leaves.

March 26, 2010 Posted by | Ayam | Leave a comment

Chilli Mussels with coriander and tomato sauce


  • 2 kilo mussels,scrubbed and de bearded
  • 2 big tins chopped tomatoes
  • 4 cloves garlic
  • 6 shallots
  • 1/2 tin coconut cream
  • 1 bunch coriander
  • 1 tbspn palm sugar
  • 8 -10 red chillis
  • 500ml chicken stock
  • 2tbspns olive oil


  1. Finely chop chillli garlic and shallots.Add to large pot with the olive oil and fry till fragrant.Add chicken stock palm sugar and mussels
  2. Place lid on pot and steam for 2-3 minutes,or until mussels open.
  3. Add tomatoes and simmer for a further 3 minutes .
  4. Finally add 1/2 a tin of coconut cream,stir and add coriander
  5. Ladel onto large bowls and garnish with lemon wedges and coriander.
  6. Remember not to eat any un opened mussels
  7. Great with crusty italian bread to soak up juices

March 26, 2010 Posted by | Seafood | Leave a comment

Tuna Carpaccio with Fennel Salad


  • 1 tablespoon black sesame seeds
  • 1 tablespoon white sesame seeds
  • 1 tablespoon finely chopped fresh parsley
  • 1/2 tablespoon lemon zest
  • 480g piece fresh yellow fin tuna
  • olive oil, for brushing
  • lemon infused olive oil, to drizzle
  • fresh chervil and thyme, to garnish
  • fennel salad
  • 2 baby fennel, thinly sliced
  • 1 tablespoon olive oil
  • squeeze of lemon
  • sea salt and freshly ground black pepper, to taste
  • garlic crumbs
  • 4 thin slices French bread
  • 1 tablespoon olive oil
  • 2 small garlic cloves, finely chopped


1. Place seeds in a heated frying pan. Cook, stirring occasionally, until toasted.

2. Combine sesame seeds, parsley and lemon zest in a small bowl. Spoon out onto a baking paper lined tray.

3. Remove the bloodline and any excess tissue fibre from tuna. Brush tuna lightly with oil. Roll in seed mixture until evenly coated. Refrigerate until required.

4. To make fennel salad, place all in ingredients in a medium bowl. Toss to combine.

5. Preheat oven to 180°C.

6. To prepare the garlic crumbs, brush bread on both sides with oil. Place on a baking tray in a single layer. Cook in the oven until golden and crisp. Remove from oven and brush with garlic. Season with salt and pepper. Cool. Process to form coarse crumbs.

7. To serve the tuna, using a very sharp sushi knife or long bladed knife, cut very thin slices of the tuna and arrange in a single layer over four plates. Sprinkle over the garlic crumbs and fennel salad. Drizzle with a little lemon infused olive oil and garnish with fresh chervil and thyme.


1. The fennel needs to be very thinly sliced – to achieve this, use a mandolin or Japanese slicer.

2. We toasted bread on the day to make crumbs. If you have the time, day-old Italian bread, processed into coarse crumbs and then cooked with butter and oil would also be a good method.

3. For even thin slices of tuna, pull the knife down and toward you in one smooth action. Using a see-saw motion may cause fish to tear. Try wrapping fish in plastic wrap and freezing for 1 hour before slicing – it will help keep the fish firm.

4. You will need to use Sashimi-grade tuna for this dish.

March 24, 2010 Posted by | Seafood | Leave a comment

Swordfish with Eggplant and Anchovies


  • 1 tablespoon olive oil
  • 125ml white vinegar
  • 1/2 tablespoon finely chopped parsley
  • 1/2 tablespoon finely chopped fresh mint
  • 4 x 200g swordfish fillets
  • extra olive oil, for brushing
  • 4 white marinated anchovies, halved lengthways
  • fresh herbs and lemon wedges, to garnish
  • marinated eggplant
  • 2 medium eggplant, cut into 2cm pieces
  • 2 tablespoons sea salt
  • 1 fresh chilli, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 lemon, zest and juice
  • 1/2 tablespoon finely chopped fresh oregano
  • 8 fresh sage leaves, chopped
  • freshly ground white pepper to taste
  • 60ml olive oil


1. To prepare eggplant, place in a large bowl and generously sprinkle over sea salt. Stand for at least 20 minutes before rinsing away the excess salt.

2. Pat eggplant dry and combine with remaining ingredients in a large bowl. Stand to marinate at least 20 minutes. Drain eggplant and reserve marinade.

3. Heat oil in a large heavy based frying pan. Add eggplant. Cook, stirring occasionally, for 1-2 minutes. Add wine and marinade. Cook for a further 10 minutes, stirring occasionally, until golden brown and tender. Stir in parsley and mint.

4. Heat a large grill pan. Brush fish with oil and season with salt and pepper. Cook on one side for 2-3 minutes. Turn and cook for about a further 1 minute.

5. To serve, divide the eggplant over four plates and top with anchovies and swordfish. Garnish with fresh herbs and lemon wedges. Serve immediately.


1. Salting eggplant draws out any bitter juices.

2. Marinated anchovies have been marinated and preserved in vinegar. They have a much milder flavour than those which you buy in jars and been cured/salted. They are available from delicatessens.

3. Make double this delicious marinated eggplant and serve as part of a buffet or picnic.

March 24, 2010 Posted by | Seafood | Leave a comment

Squid with Rocket and Garlic Aioli


  • 300g fresh rocket leaves
  • 2 teaspoons olive oil
  • extra lemon zest, chopped parsley and chilli, to sprinkle
  • lemon wedges, to serve
  • aioli
  • 1 bulb of garlic
  • 2 teaspoons olive oil
  • sea salt, to taste
  • 2 egg yolks
  • 375ml olive oil, extra
  • 1 tablespoon lemon juice
  • 1/2 teaspoon cayenne pepper
  • freshly ground white pepper
  • marinated squid
  • 6 fresh squid tubes, cleaned and cut into 3cm pieces
  • zest of 1 lemon
  • 1 medium red chili, finely sliced
  • 1 clove garlic, finely chopped
  • 1 tablespoon finely chopped fresh parsley
  • 2 tablespoons olive oil


1. To marinate squid, combine all ingredients in a medium bowl. Refrigerate, covered, for at least 20 minutes.

2. To prepare the aioli, trim top of garlic bulb. Drizzle with olive oil and loosely wrap in foil. Place onto a paper lined baking tray and cook for about 20 minutes or until the garlic is soft in the centre. Cool slightly. Squeeze flesh out of skins and into a blender. Season with salt. Add the egg yolks and blend to combine. With blender operating, trickle the extra oil into the egg mixture, blending until thick. Add lemon juice and cayenne. Adjust seasoning to taste.

3. Preheat a grill pan until very hot. Cook squid in batches until curled and opaque.

4. Combine rocket leaves and oil. Season with salt and pepper.

5. To serve, divide rocket among four plates. Place squid in centre. Sprinkle with extra zest, parsley and chilli. Serve with a small dish of aioli.


1. To prepare squid hoods, cut down centre and open out. Score inside in a diagonal pattern then into 3cm pieces.

2. If you have time, marinate squid for several hours, covered, in refrigerator. This will allow the flavours to fully develop.

3. Try cooking squid on the flat plate of the barbecue.

4. Aioli can be made up to a day in advance. Store, covered, in refrigerator. Try experimenting with flavours, changing lemon to lime rind or stirring through chopped fresh herbs or anchovies before serving.

March 24, 2010 Posted by | Seafood | Leave a comment

Orange Blossom Custard


  • 35g cornflour
  • 700ml milk
  • 200ml full fat pure cream (do not use thickened)
  • 55g caster sugar
  • 1 1/2 tablespoons semolina
  • 2 tablespoons orange blossom water
  • 200g Kataifi pastry
  • 60g butter, melted
  • extra melted butter, for brushing
  • 120g cornflakes, crushed
  • 45g toasted pistachios, coarsely ground
  • edible dried rose petals, to decorate
  • sugar syrup
  • 220g caster sugar
  • 125ml water
  • 1 tablespoon lemon juice
  • 1-2 tablespoons rosewater, to taste
  • 1 tablespoon honey


1. To prepare the custard, combine cornflour with 125ml of the milk.

2. Pour cornflour mixture and remaining milk into a large saucepan. Whisk over a high heat until slightly thickened. Add cream. Simmer for 10 minutes, constantly whisking. Add sugar and semolina. Simmer, whisking, until thick, up to 20 minutes. Stir in orange blossom water. Remove from heat. Place to one side.

3. To prepare the syrup, bring sugar, water and lemon juice to a boil. Simmer for about 5 minutes or until thickened to a syrup. Stir in rosewater and honey. Remove from heat.

4. Pre heat your oven to 180°C. Place pastry in a large bowl and separate strands. Add butter. Using your hands, toss to combine and ensure an even coverage. Place onto a baking paper lined oven tray. Cook, in the oven, tossing occasionally with tongs, until golden and crisp. Remove and cool on tray. Reduce oven to 160°C.

5. Lightly brush the insides of four ramekins with butter and sprinkle in the crushed corn flakes. Top with custard mixture. Cook for about 10 minutes or until the custard is just set.

6. To serve, crumble pastry over top of custard. Drizzle with half the syrup. Sprinkle with pistachios. Drizzle the remaining syrup around the plate and sprinkle with roses.

7. Serve hot or cold.


1. Kataifi pastry is thinly shredded filo, available from Middle Eastern grocers.

2. Rosewater and orange blossom water can also be found in Middle Eastern Grocers or specialty cake shops. They can be overpowering if used in excess, so taste as you go.

3. If edible dried roses are unavailable, you could substitute with fresh, pesticide free roses.

4. This delicate rose and honey sugar syrup would also be great drizzled over fresh fruit or warm muffins.

March 24, 2010 Posted by | Dessert | Leave a comment

Raspberry Tart with Crème Patissiere


  • 2 x 150g punnets fresh raspberries
  • icing sugar, for dusting
  • grated chocolate, to garnish
  • pastry
  • 25g toasted hazelnuts
  • 175g plain flour
  • 65g caster sugar
  • 25g desiccated coconut
  • Pinch salt
  • 175g butter, softened
  • 1 medium egg, beaten lightly
  • crème patissiere
  • 500ml milk
  • 1 vanilla bean, split lengthways
  • 5 egg yolks
  • 110g caster sugar
  • 50g flour
  • 500ml fresh cream
  • coulis
  • 2 x 150g punnets fresh raspberries
  • 80g caster sugar
  • 8cm piece lemon rind


1. To prepare the pastry, process hazelnuts, flour, caster sugar, coconut, salt and butter to form fine crumbs. Slowly add the egg, pulsing until a soft dough forms. Wrap in plastic wrap and refrigerate for 10 minutes.

2. Roll pastry out on a lightly floured surface. Line four 10cm round, loose-based tartlet pans. Prick bases with a fork. Line with baking paper and fill with baking weights. Refrigerate for 10 minutes.

3. Pre heat your oven to 180°C.

4. Place the tartlets onto a baking tray and bake for 10 minutes or until just golden. Carefully remove the paper and weights and place back in the oven for 1-2 minutes or until golden and crisp. Transfer to a cooling rack for 5 minutes. Carefully remove cases from pans. Cool.

5. To prepare the crème, bring milk and vanilla to the boil in a large saucepan. Remove from heat. Remove vanilla bean and scrape the seeds and resin into the milk.

6. In a separate bowl, beat egg yolks, sugar and flour until thick and creamy.

7. Beat the cream until thickened. Add the cream to the hot milk and whisk in egg mixture. Return mixture to heat and allow to just boil and thicken, stirring constantly. Strain and cool.

8. To prepare the coulis, stir raspberries, sugar and rind in a small saucepan, over a medium heat until sugar dissolves and mixture is soft and pulpy. Cool slightly. Push through a fine sieve and discard seeds and rind. Refrigerate coulis.

9. To serve, spoon a little of the crème into the base of each tartlet and smooth to level. Place the raspberries on top and dust with icing sugar and chocolate. Place 1 tartlet onto 4 plates and drizzle over a little of the coulis. Serve immediately.


1. Tart shells, crème patissiere and coulis can all be made several hours in advance. Store tart shells in an airtight container and crème and coulis in refrigerator.

2. We piped our crème patissierre into the tart shells for a professional finish and because it is quicker when preparing large numbers.

3. You could use any type of fruit to top these little tarts – try sliced strawberries, apricots or peaches.

4. For a quick and easy alternative to raspberry coulis, use fresh or canned passion fruit pulp.

March 22, 2010 Posted by | Dessert | Leave a comment