Irish Beef Stew

Ingredients:
¼ cup olive oil
1¼ pounds well-marbled chuck beef stew meat, cut into 1-inch pieces (NOT extra-lean)
6 large garlic cloves, minced
6 cups beef stock or canned beef broth
1 cup of Guinness beer
1 cup of fine red wine
2 Tbsp tomato paste
1 Tbsp sugar
1 Tbsp dried thyme
1 Tbsp Worcestershire sauce
2 bay leaves
2 Tbsp (1/4 stick) butter
3 lbs russet potatoes, peeled, cut into ½" pieces (about 7 cups)
1 large onion, chopped
2 cups ½" pieces peeled carrots
Salt and Pepper
2 Tbsp chopped fresh parsley

Method:

1. Heat olive oil in heavy large pot over medium-high heat. Lightly salt the beef pieces. Working in batches if necessary, add the beef (do not crowd the pan, or the meat will steam and not brown) and cook, without stirring, until nicely browned on one side, then use tongs to turn the pieces over. Continue to cook in this manner until all sides are browned, about 5 minutes. 
2. Add garlic and sauté 1 minute. 
3. Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.
4. While the meat and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Set aside until the beef stew in step 3 has simmered for 1 hour.
5. Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. 
6. Discard bay leaves. Tilt pan and spoon off fat. 
7. Transfer stew to serving bowl. Add salt and pepper to taste. Sprinkle with parsley and serve. 

Serves 4 to 6.

Note
Can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.

Pho (Vietnamese Beef Noodle Soup)

Ingredients:
220 g rice flour (kuay teow) noodles
8 cups beef stock
5 whole cloves
4 thin slices of ginger
3 star anise pods
1 cinnamon stick
1 tsp black peppercorns
1 yellow onion, sliced
salt & pepper
8 shallots, sliced & fried
250 g ribeye, sliced very thinly
cilantro (coriander) leaves
mint leaves
basil leaves
1 cup bean sprouts
2 Thai chillies (cili padi), seeded & sliced
1 lime, cut into quarters
Red hot pepper sauce, for serving

Method:

1. Soak rice flour noodles in warm water for 20 mins until very pliable.  Drain.
2. Combine stock, onion, salt & pepper & spice bag with cloves, ginger, star anise, cinnamon & peppercorns & bring to boil over medium high heat, then heat & simmer for 10 mins until broth is fragrant.  Remove spice bag & bring back to boil.
3. Immerse noodles in boiling water for 10 secs, drain & divide over 4 bowls.
4. Divide beef slices among the bowls & ladle over boiling broth. 
5. Divide cilantro, mint, basil, bean sprouts, chillies, fried shallots & lime wedges among the bowls.
6. Serve immediately.

English Trifle

Ingredients:
1 (9 inch) sponge cake, cut in cubes
1 cup seedless raspberry jam
8 ounces fresh raspberries
10 fluid ounces heavy cream
3 egg yolks
3 tablespoons white sugar
10 fluid ounces heavy cream
2 ounces sliced almonds

Method:

1. Spread a little jam on each piece of cake and place in the bottom of a large glass bowl. Sprinkle raspberries over cake.
2. Heat 10 fl. oz. cream in a medium saucepan over medium heat. While the cream is heating, beat the egg yolks with the sugar until pale yellow and smooth. Strain yolk mixture into a clean bowl. Pour hot cream into egg yolks and stir vigorously. Return mixture to pan over low heat and cook, stirring, until thick enough to coat the back of a metal spoon. Remove from heat and allow to cool.
3. While custard is cooling, whip 10 fl oz. cream until soft peaks form. Place almonds on a baking sheet and toast, in a 300 degree oven or toaster oven, stirring frequently, until golden, 2 to 10 minutes.
4. Spread cooled custard over cake in bowl. Top with whipped cream and toasted almonds. Chill 2 hours before serving.

Pot Roast

Ingredients:
3½ lb of beef shoulder or boneless chuck roast
1 Tbsp olive or grapeseed oil
Salt, pepper, italian seasoning to taste
1 large yellow onion, chopped or sliced
4 cloves of garlic, peeled
½ cup of red wine
Several carrots, peeled and cut lengthwise

Method:

1. Use a thick-bottomed covered pot (oven-proof), such as a dutch oven, just large enough to hold roast and vegetables. Heat 1 Tbsp of oil on medium high heat (hot enough to sear the meat). Sprinkle and rub salt, pepper, and Italian seasoning all over the meat. Brown roast in pot, all over, several minutes on each side. Don't move the roast while a side is browning, or it won't brown well.
2. When roast is browned, lift up the meat and add garlic and chopped onion to the bottom of the pan. Let the roast sit on top of the onions. Add red wine. Cover. Bring to simmer and then adjust the heat down to the lowest heat possible to maintain a low simmer when covered. Alternatively, pot roast can be cooked in a 110°C oven, once already browned, and the liquid brought to a simmer.
3. Cook for 3½ to 4 hours, until meat is tender. (If using a pressure cooker, cut the time by half). Near the end of the cooking, add carrots, cook until tender, about an additional 10 minutes.

After cooking 3 1/2 hours, before adding the carrots. Note how much liquid has been released by the meat. This comes from slow cooking at a very low temperature. If your pot roast is too dry, make sure the pan you are using has a tight fitting lid and that you are cooking at the lowest possible heat to maintain the low simmering.
Serves 4-5. Suggest serving with green beans and potatoes.

Sticky Toffee Pudding

Ingredients:
¾ pint water
9oz chopped dates
1 tsp vanilla essence
1 tsp instant coffee powder
1½ tsp bicarbonate soda
9 oz soft brown sugar
4 oz soft butter
9 oz self raising flour

Toffee sauce:
4 oz butter
6 oz soft brown sugar
¼ pint cream

Method:

1. Pre-heat oven to 180°C - 190°C.
2. Bring the water to boil and add the chopped dates, vanilla essence and coffee. Take off the heat; add the bicarbonate soda and leave to cool.
3. Cream butter & sugar together until lighter in colour then gradually add the flour and date mixture. Mix well.
4. Place the mixture in a well greased 7 inched square tin and bake for about 35-45 minutes. Cook until well risen.

Toffee sauce:

1. To make the sauce, place the butter and sugar in a thick bottomed pan over a medium heat. Stir until sugar has dissolved and add cream.
2. Bring to the boil slowly and allow to simmer for approximatley one minute.
3. Remove from heat.

To serve:
Spoon out pudding and pour over toffee sauce.

Lancashire Hotpot (Nigel Haworth)

Ingredients:
1 kg under shoulder, neck and shin of lamb (Cut into 3-4cm thick pieces)
700g thinly sliced onions
1kg peeled King Edward potatoes, sliced
25g plain flour
40g salted butter, melted
150ml chicken stock
3 tsp sea salt
White pepper

Method:

1. Preheat oven to 180°C.
2. Season the lamb with 1 tsp of salt and a good pinch of pepper, dust with the flour. Put the lamb into the base of the casserole dish.
3. Sweat off the onions in 15g of butter with one tsp of salt for 4-5mins. Spread the onions evenly on top of the lamb in the Hotpot dish.
4. Place potato slices in a medium size bowl, add the remaining 25g melted butter, season with 1 tsp salt and a pinch of white pepper, mix well.
5. Put the sliced potatoes evenly on top of the onions, reserving the best-shaped rounds for the final layer and add the chicken stock.
6. Place the casserole dish, covered in oven for 30 minutes then for approximately 2½ hours on 130°C.
7. Remove from the oven, take off the lid or cover, return to the oven on 180-200°C for 30-40 minutes or until golden brown.
8. Serve with pickled red cabbage and glazed baby carrots.

Nigel Haworth is the chef-proprietor at the Michelin-starred, 3 AA Rosette Northcote.

Preparation time: 40 mins
Cooking time: 3½ hours

Beef Carbonnade

Ingredients:
30g butter
2-3 Tbsp oil
1kg lean beef rump or chuck steak, cubed
4 onions chopped
1 garlic clove crushed
1 tsp brown sugar
1 Tbsp plain (all purpose flour)
500ml beer (bitter or stout)
2 bay leaves
4 sprigs of thyme

Method:

1. Preheat oven to 150°C. Melt the butter in a large sauté pan with a Tbsp of oil. Brown the meat in batches over high heat then lift out onto a plate.
2. Add another Tbsp of oil to the pan and add the onion. Cook over moderate heat for 10 mins, then add the garlic & sugar & cook for another 5 minutes, adding more oil if necessary. Lift out the onion onto a second plate/bowl.
3. Reduce the heat to low and pour in any juices that have drained from the browned meat, then stir in the flour. Remove from the heat and stir in the beer, a little at a time (it tends to foam up). Return to the heat and let the mixture gently simmer and thicken. Season with salt and pepper.
4. Layer the meat and onion in a casserole dish, tucking the bay leaves and sprigs of thyme between the layers and seasoning with salt and pepper as you go. Pour the liquid over the meat, cover and cook in the oven for 2½-3 hours or until the meat is tender.

Serve with crusty french loaf.

Lamb Shank Stew

Ingredients:
6 Tbsp groundnut or vegetable oil
8 lamb shanks
2 onions, chopped
4 cloves of garlic, chopped
1 Tbsp turmeric
1 tsp ground ginger
¼ tsp dried chilli flakes
2 tsp cinnamon
¼ tsp freshly grated nutmeg
salt & black pepper
3 Tbsp honey
1 Tbsp soy sauce
3 Tbsp Marsala
6 Tbsp red lentils
3 Tbsp chopped pistachios, chopped blanched almonds or a mixture of both

Method:

1. Put 3 Tbsp of the oil into a very large, wide, heavy-bottomed pan and warm over medium heat. Brown the lamb shanks, in batches, in the pan and then remove.
2. Add the remaining oil to the pan, and fry onion & garlic until soft, sprinkling salt over to stop it catching.
3. Stir in turmeric, ground ginger, chilli, cinnamon and nutmeg, and season with some freshly ground pepper. Stir again, adding the honey, soy sauce and Marsala.
4. Put the shanks back in the pan, add cold water almost to cover, bring to the boil then put a lid on the pan, lower the heat and simmer for 1–1½ hours or until the meat is tender.
5. Add the red lentils and cook for about 20 minutes longer without the lid, until the lentils have softened into the sauce, and the juices have reduced and thickened slightly.
6. Check for seasoning.
7. Toast the nuts by heating them for a few minutes in a dry frying pan, and sprinkle onto the lamb as you serve it.

Serving Size : Serves 6

Jamaican Oxtail with Broadbeans

Ingredients:
500 g beef oxtail, cut into pieces
1 large onion, chopped
1 green onion, thinly sliced
2 cloves garlic, minced
1 tsp minced fresh ginger root
1 scotch bonnet chilli pepper, chopped
2 Tbsp soy sauce
1 sprig fresh thyme, chopped
½ tsp salt
1 tsp black pepper
2 Tbsp vegetable oil
1½  cups water
1 cup broad beans, cut into pieces
1 tsp pimento berries (allspice) or peppercorns (optional)
1 Tbsp cornstarch
2 Tbsp water

Method:

1. Toss the oxtail with the onion, green onion, garlic, ginger, chile pepper, soy sauce, thyme, salt, and pepper. 
2. Heat the vegetable oil in a large skillet over medium-high heat. Brown the oxtail in the skillet until browned all over, about 10 minutes. 
3. Place into a pressure cooker, and pour in 1½ cup water. Cook at pressure for 25 minutes, then remove from heat, and remove the lid according to manufacturer's directions.
4. Add the broad beans and pimento berries, and bring to a simmer over medium-high heat. 
5. Dissolve the cornstarch in 2 tablespoons water, and stir into the simmering oxtail. Cook and stir a few minutes until the sauce has thickened, and the broad beans are tender.

Note
A slow cooker may be used instead of a pressure cooker in step 3. Simply place the browned oxtail and water into the slow cooker, and cook on Low for 10 hours, or High for 6 hours. Proceed with step 4 as stated.

Fudge Brownies

Ingredients:
2 eggs
2 teaspoons vanilla essence
125 g brown (demerara) sugar
125 unsalted butter (includes butter for greasing)
75 g plain flour
200 g dark chocolate, chopped
100 g white chocolate, chopped
100 g pecans or walnuts, chopped
1 tub (142 ml) sour cream

Method:

1. Preheat oven to 180°C and use some of the butter to grease a square baking tin (about 25 x 25 cm). 
2. Mix sugar, eggs and vanilla thoroughly in a bowl. 
3. Melt butter gently in a pan over medium heat until liquid. Whisk into egg mixture. 
4. Sift in flour. 
5. Put dark chocolate pieces in microwave for 2 minutes (or until melted); or melt chocolate bain-marie style if you don't have a microwave. 
6. Stir melted dark chocolate, white chocolate pieces, chopped nuts and sour cream into above egg mixture. 
7. Pour into baking tin and bake for 35–40 minutes or until a knife inserted in the middle comes out clean.

Spicy Oxtail Soup

Ingredients:
2 pcs oxtails, cut into chunks, trim the fats and scald in hot water
3 tomatoes, skinned & cubed
5 big onions, cut into wedges
3 ½ oz. chilies, ground to a paste
3 tbsp tomato puree
2 carrots, cut into large chunks
3 potatoes, cut into large chunks

Spices: lightly crushed and put in a muslin bag
3 pcs star anise
1 pc cinnamon stick, 5 cm long
5 pcs cloves
1 tsp coriander seeds
1 tsp cumin seeds
½ tsp aniseeds
1 Tbsp peppercorns, crushed

Salt to taste
2 liter of beef stock, boiling hot

Method:

1. With 3 Tbsp oil, in a Dutch Oven, fry the onions till fragrant. Add in the ground chilies and tomato puree.
2. After a quick stir, add in the oxtails and fry until it is well coated. Add in the tomatoes.
3. Next, pour in the hot beef stock and add the spice bag into the Dutch oven. Reduce heat and simmer for 1½ hours.
4. Add carrots, then 20 mins later, the potatoes & simmer until the oxtails are tender.
5. Remove the spice bag and add salt to taste.
6. Serve in individual soup bowls. Garnish with fried shallots and Chinese celery.

Bamiah (Breezy's Bites)

Ingredients:
600g topside beef, cut into large cubes
3 Tbsp coriander
2 tsp cumin (jintan putih)
1 tsp fennel (jintan manis)
12 dried chillies
1 tsp white peppercorns
4-5 cloves garlic
1 walnut sized piece of turmeric
1 walnut sized piece of ginger
salt to taste
5 Tbsp oil
2 cups water
1 Tbsp tomato paste
1 medium onion, thinly sliced
1 stick cinnamon 5 cm
3 cardamoms
3 cloves
4 Tbsp ghee
300g small ladies fingers, cut off top and bottom and slash halfway up from tail end up
300g small tomatoes, cut off top
green peas for garnishing

Method:

1. Dry fry then grind coriander, cumin, fennel, dried chillies and peppercorns finely.
2. Blend garlic, turmeric & ginger into fine paste & combine with meat, ground ingredients.  Add salt.
3. Heat oil, add onions, cinnamon, cardamoms & cloves. When onions are a little brown, add meat and fry until fragrant, then add water combined with tomato paste. Cover and simmer till meat is tender, stirring occasionally. 
4. Heat ghee, add ladies fingers and fry for about 8 minutes. When meat is tender and gravy is thick enough add ladies fingers together with tomatoes. 
5. Garnish with peas.

Oxtail Stew

Ingredients:
3 lbs oxtails with separated joints
Salt and pepper
Olive oil
1 medium yellow onion, chopped
1 celery rib, chopped
1 large carrot, chopped
2 cups stock (chicken or beef)*
2 cups of red wine
3 whole cloves garlic, peel still on
One bay leaf
Pinch of thyme
Parsley, chopped for garnishing

For roasted vegetables:
2 carrots, cut into 1-inch segments, large pieces also cut lengthwise
2 parsnips, cut into 1-inch segments, large pieces also cut lengthwise
2 turnips, cut into 1-inch pieces
Olive oil
Salt and pepper

Method:

1. Pat dry oxtails with paper towels. Sprinkle oxtails all over with salt and pepper. Heat 1 tablespoon of olive oil on medium to medium high heat in a 6-quart Dutch oven. Working in batches, and not crowding the pan, sear the oxtails in hot pan on all sides until golden brown. Use tongs to remove oxtails to a plate, setting aside. 
2. Add the chopped onion, carrot, and celery to the pan. Cook for a few minutes until onions are translucent. Add the oxtails back to the pan. Add the whole garlic cloves, the stock and wine. Add bay leaf, thyme, and half a teaspoon of salt. Bring to simmer. Reduce heat to low. Cover and cook for 3 hours, until meat is fork tender. 
3. One hour before the meat is done, heat oven on 350° C. Toss carrots, parsnips, and turnips in olive oil in a roasting pan. Sprinkle well with salt and pepper. Roast vegetables for 1 hour, or until lightly browned and cooked through. 
4. When meat is tender, remove oxtails from the cooking liquid. Either skim the fat off the top with a spoon, use a fat separator to remove the fat, or chill the cooking liquid for several hours so that the fat solidifies, making it easier to remove. If you are making ahead, at this point you can just put the stew in the refrigerator (let come to room temp first), with the oxtails still in it, and let it chill over night. The next day, scrape off the fat, reheat and then remove the meat from the dish. 
5. Pour the cooking liquid through a mesh strainer into a bowl, using a rubber spatula to press against the vegetable solids caught in the strainer. Discard the solids. Return the liquid to the pan and simmer until reduced by half. Then add back in the oxtails, and add the roasted vegetables to the pan. Heat on low heat for half an hour for the flavors to meld. Add some chopped parsley before serving. 

Serves 4-6.

Oxtail Soup

Ingredients:
4 oxtails
2 Tbsp oil
3 onions, chopped
4 garlic cloves, chopped
1 Tbsp AP flour
1 litre (4 cups) beef stock
1 litre (4 cups) water
2 bay leaves, torn in half
2 Tbsp tomato paste
2 Tbsp worcestershire sauce
4 potatoes, peeled & cubed
2 parsnips, peeled & cubed
2 carrots, peeled & cubed
3 tomatoes, chopped
2 Tbsp chopped spring onions
salt & pepper

Method:

1. Heat oil in heavy saucepan & brown the oxtail. Add the onions & garlic. 
2. Add the flour & cook, stirring, for 1 min. 
3. Mix in half the stock & bring to a boil, stirring. 
4. Remove from heat & refrigerate for 2 hours, so that fat can be spooned from the surface. 
5. Add the remaining stock, water, bay leaves, tomato paste, worcestershire sauce & season with salt & pepper & bring to a boil. 
6. Turn heat down & simmer, covered, for 2 hours, stirring occasionally. 
7. Add the potatoes, parship, carrot & tomatoes & simmer for 10 mins. 
8. Remove bay leaves before serving. Garnish with parsley. 

Florentines

Ingredients:
55 g (2 oz) unsalted butter
¼ cup soft brown sugar
2 tsp honey
¼ cups flaked almonds, roughly chopped
2 Tbsp chopped dried apricots
2 Tbsp chopped glace cherries
2 Tbsp mixed peel
1/3 cup AP flour, sifted
120 g dark chocolate, broken into small pieces

Method:

1. Preheat oven to 180°C. Line 2 large baking trays with baking paper. 
2. Melt butter, sugar & honey over low heat, stirring until combined. 
3. Remove from heat & add almonds, apricots, glace cherries, mixed peel flour. Mix well. 
4. Place flattened 2" rounds of mixture on baking trays & bake for 10 mins or until lightly browned. Cool on wire rack. 
5. Melt chocolate in double boiler & spread over base of each florentine & using a fork, make a wavy pattern on chocolate before it sets. 
6. Serve when chocolate sets. 

Caipirinha/Caipiroska

Ingredients:
1 lime, quartered
1 Tbsp sugar
50 ml cachaca
crushed ice

Method:

1. Muddle lime & sugar in a glass.
2. Add crushed ice & cachaca into glass & mix well with a spoon.
3. Add more crushed ice, straw & serve.

Bamiah

Ingredients:
600g sliced beef
300g lady's fingers
300g tomatoes
1 large onion, sliced
1 cinnamon stick
3 cardamoms
3 cloves
2 cups water
2 Tbsp tomato puree
4 Tbsp olive oil
salt to taste

Blended together:
- 3 Tbsp coriander
- 1 tsp cumin
- 1 tsp fennel seed
- 3 Tbsp dried chilli paste
- 1 tsp white pepper
- 1 tsp tumeric
- 5 garlic cloves
- 2 cm ginger

Method:

1. Mix blended ingredients with the beef slices. 
2. Heat the oil & fry the onions, cinnamon stick, cardomoms & cloves until fragrant. 
3. Add the beef mixture until browned, then add the water & tomato puree. Simmer for 20 mins. 
4. Add the lady's fingers & tomatoes & continue simmering for 20 mins. 
5. Serve with pita bread. 

Moussaka

Ingredients:
2 aubergines, thinly sliced
450g (1 lb) lamb or beef mince
2 onions, thinly sliced
1 tsp finely chopped garlic
400g (14 oz) canned tomatoes
2 Tbsp chopped fresh parsley
2 eggs
300 ml (10 fl oz) low fat natural yogurt
1 Tbsp freshly grated parmesan cheese
salt & pepper

Method:

1. Preheat oven to 180°C. 
2. Dry-fry the aubergine slices in a non-stick pan until brown on both sides. Remove. 
3. Fry mince for 5 mins, then add garlic & onions, again frying for 5 mins. 
4. Add tomatoes, parsley, salt & pepper, bringing to a boil, then simmer for 20 mins. 
5. Arrange half the aubergines in a layer in a ovenproof dish. Add the meat mixture then top with another layer of aubergine slices. 
6. Beat the eggs, then add yogurt, salt & pepper. 
7. Pour the egg mixture over the aubergines & sprinkle the parmesan cheese on top. 
8. Bake for 45 mins, then grill to brown. 
9. Serve immediately. 

Meringue Squares

Ingredients:
6 egg whites
½ tsp salt
250g caster sugar, plus 2 teaspoons
½ tsp cream of tartar
1 tsp vanilla extract
butter for greasing
250ml double cream
4 passionfruit
175g blackberries
175g strawberries, quartered

Method:

1. Preheat the oven to 220°C. 
2. In a large bowl, whisk the egg whites and salt until peaks begin to form. 
3. Gradually add the 250g of sugar, then the cream of tartar and vanilla, whisking all the while at speed, until the whites are stiff and glossy. 
4. Butter a swiss roll tin then spread evenly with the meringue mixture. 
5. Put in the oven, close the door, then immediately switch off the oven and leave overnight, without opening the door. 
6. When you want to serve it, remove to a large plate. 
7. Whisk the double cream until thick but still soft and spread over the marshmallow meringue. 
8. Scoop out the seeds and pulp of the passionfruit and dot them over the cream. Tumble the blackberries over the top. Toss the quartered strawberries in the remaining 2 teaspoons of caster sugar and arrange them on the cream, too. 
9. Cut into squares. 

Molten Chocolate Pudding

Ingredients:
50g soft unsalted butter, plus more for greasing
350g best dark chocolate
150g caster sugar
4 large eggs, beaten with a pinch of salt
1 tsp vanilla extract
50g plain flour
6 individual pudding moulds, buttered
baking parchment

Method:

1. Preheat the oven to 200ºC, putting in a baking sheet at the same time. Line the pudding moulds with baking parchment. 
2. Melt the chocolate and let it cool slightly. 
3. Cream together the butter and sugar, and gradually beat in the eggs and salt, then the vanilla. Add the flour, combining until smooth & then add the cooled chocolate, blending it to a smooth batter. 
4. Divide the batter between the 6 moulds, quickly whip the baking sheet out of the oven, arrange the little tins on it and replace in the oven. 
5. Cook for 10 minutes (add 2 extra minutes if the puddings are pre-made & fridge-cold). 
6. Take out of the oven & immediately tip out onto small plates or shallow bowls. 
7. Serve with whipped double cream, ice cream or mascarpone cheese. Raspberries may be added. 

Makes 6 servings

Buffalo Chicken Wings II

Ingredients:
4 to 5 pounds chicken wings
Freshly ground black pepper
Salt (if desired)
4 cups vegetable oil
4 Tablespoons butter or margarine (1/2 stick)
5 Tablespoons Louisiana-brand hot sauce or Tabasco sauce
1 Tablespoon white wine vinegar

Method:

1. Chop off the tip of each chicken wings, and discard it. Chop the wing in half (cutting at the joint) to make 2 pieces. Grind on fresh black pepper and sprinkle with salt if desired. 
2. Heat the oil over high heat in a deep skillet, Dutch oven, or deep-fat fryer until it starts to pop and sizzle (around 400 degrees F). Add half the chicken wings and cook until they're golden and crisp, stirring or shaking occasionally. When done, remove them to drain on paper towels and cook the remaining wings. 
3. Melt the butter or margarine over medium heat in a heavy saucepan, add the hot sauce and the 1 tablespoon of wine vinegar. Stir well and remove from the flame immediately. 
4. Place the chicken on a warm serving platter, pour the sauce on top, and serve. 

Yield: 8 to 10 servings

Hershey's Best Brownies

Ingredients:
225g (1 cup or 2 sticks) butter or margarine
2 cups sugar
2 tsp vanilla extract
4 eggs
¾ cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1 cup all-purpose flour
½ tsp baking powder
¼ tsp salt
1 cup chopped nuts (optional)

Method:

1. Heat oven to 180°C. Grease 13x9x2-inch baking pan. 
2. Place butter in large microwave-safe bowl. Microwave at Medium 2 to 2½ minutes or until melted. 
3. Stir in sugar and vanilla. 
4. Add eggs, one at a time, beating well with spoon after each addition. 
5. Add cocoa; beat until well blended. 
6. Add flour, baking powder and salt; beat well. 
7. Stir in nuts, if desired. Pour batter into prepared pan. 
8. Bake 30 to 35 minutes or until brownies begin to pull away from sides of pan. 
9. Cool completely in pan on wire rack. Frost if desired. Cut into bars. 

Makes about 36 brownies.

Gulai Siam (Thai Curry)

Ingredients:
300 g beef, thinly sliced
1 coconut, extract milk
4 long beans, cut 1"
1 egg plant, sliced
little chilli padi
2 daun limau perut
salt to taste

Blended spices:
20 dried chillies, soaked in boiling water
3 stalks lemon grass (serai)
4" gelanggang (lengkuas)
6 black pepper corns
5 garlic cloves
shallots
tumeric powder
1 sq inch belacan

Method:

1. Simmer beef in coconut milk until beef is tender. 
2. Add blended spices & when boiling, add rest of ingredients. 
3. Simmer until 'pecah minyak'. 

Hershey's Black Magic Chocolate Cake

Ingredients:
2 cups sugar
1¾ cups all-purpose flour
¾ cup HERSHEY'S Cocoa
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 eggs
1 cup buttermilk (OR 1 Tbsp white vinegar plus milk to make 1 cup)
1 cup strong black coffee OR 2 teaspoons powdered instant coffee plus 1 cup boiling water
½ cup vegetable oil
1 tsp vanilla extract

Method:

1. Heat oven to 180°C. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. 
2. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (batter will be thin). Pour batter evenly into prepared pans. 
3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. 
4. Cool 10 minutes; remove from pans to wire racks. 
5. Cool completely. Frost as desired with Perfectly Chocolate Frosting. 

Baked Chocolate Pudding (Jamie Oliver)

Ingredients:
455g best-quality cooking chocolate (70% cocoa solids)
50ml hot espresso or good strong instant coffee
125g butter, plus extra for greasing
6 eggs, free-range or organic, separated
200g caster sugar
100g ground almonds
100g rice flour
1 small handful chopped hazelnuts, toasted

Method:

1. Melt 125g chocolate with the coffee, then pour into small ice-cube moulds and freeze until hard. 
2. Preheat the oven to 190ºC. 
3. Take 6 small 3 inch pastry rings, dariole moulds or cappuccino cups and grease well with some butter. Place in the fridge while you make your sponge mixture. 
4. Melt the remaining chocolate with the butter in a bowl over a pan of boiling water. 
5. In a separate bowl whisk the egg whites with the sugar until firm. 
6. Fold the yolks into the cooled chocolate and butter mixture, then add the almonds and flour. Finish by carefully folding in the egg white mixture. 
7. Take the moulds out of the fridge and spoon a little mixture into each one, then push in a cube of the frozen coffee and chocolate mixture. Cover with the rest of the sponge mixture so each ice cube is completely enveloped. 
8. Bake for about 18–20 minutes, then remove carefully from the moulds while hot. Serve immediately sprinkled with hazelnuts. 

Mee Siam

Ingredients:
20 dried chillies (soaked & blended) or 3 Tbsp chilli boh
20 shallots
10 garlic cloves
½ bottle taucheo
200 g peeled prawns
200 g sliced beef
salt
sugar
air asam jawa
2 Tbsp oil
1 packet mee hoon

Garnish:
2 tofu - cubed & fried
2 red chilli - diagonally sliced
6 eggs - boiled & cut into 8
6 lime (limau kasturi)

Method:

1. Blend shallots & garlic together & fry together with blended chilli paste. 
2. Add taucheo paste, beef & prawns. 
3. Add sugar & salt to taste. 
4. Divide paste into 2 & fry half with vermicelli. 
5. Add air asam jawa, water, salt & sugar to remaining half of paste & bring to a boil. 
6. Garnish noodles & serve with gravy. 

Carrot Cake

Ingredients:
Cake:
185g butter
1½ cups caster sugar
3 eggs
2 cups grated carrots
¾ cups chopped walnuts
¾ cups AP flour
¾ cups self raising flour
1½ tsp mixed spice

Orange cream cheese frosting:
60 g cream cheese
30 g soft butter
1 tsp grated orange rind
1½ cups icing sugar

Method:

1. Preheat oven to 200°C. 
2. Grease 20cm ring pan & line base with paper. 
3. Cream butter & sugar until light & fluffy. 
4. Beat in eggs, 1 at a time, until combined. 
5. Stir in carrot & walnuts. 
6. Add sifted ingredients. 
7. Pour into pan & bake for 1 hour. 
8. Stand for 5 mins before turning onto wire rack to cool. 
9. For frosting, beat cream cheese, butter & rind until light & fluffy. Gradually add icing sugar & beat until smooth. 
10. Spread frosting on cooled cake. 

Mojito

Ingredients:
1 lime
bunch of mint leaves
1 Tbsp sugar
50 ml rum
soda water/lemonade
crushed ice

Method:

1. Muddle diced lime, mint leaves & sugar together in a glass.
2. Add crushed ice & rum & mix together.
3. Add soda water/lemonade & top with more crushed ice.

Crème Caramel

Ingredients:
6 eggs
1 cup sugar
1½ cup evaporated milk
1½ cup water
½ cup sugar

Method:

1. Simmer sugar & water over medium heat until caramelised. 
2. Whisk eggs, sugar & milk together until combined. 
3. Pour caramelised sugar into bowl & add egg mixture. 
4. Steam for 40 mins. 

Self-saucing Chocolate Pudding

Ingredients:
45 g butter
200 g caster sugar
1 egg
150 g flour
5 tsp cocoa powder
1 Tbsp baking powder
½ tsp salt
200 ml milk

Sauce:
250 ml water
150 g soft brown sugar
5 tsp cocoa powder
1 tsp vanilla essence

Method:

1. Preheat oven to 180°C. 
2. Beat butter & sugar until light & fluffy. 
3. Mix together sauce ingredients (except vanilla) & bring to boil. Add vanilla. 
4. Add egg to butter/sugar mix & continue beating. 
5. Sift together dry ingredients & add to mix alternating with milk. 
6. Pour batter into oven-proof dish & add sauce. 
7. Bake for 30 mins. 

Air Asam

Ingredients:
shallots
fresh red chillies
cili padi
belacan, burn
sugar
salt
limau nipis, squeeze over
water

Pavlova

Ingredients:
3 egg whites
175g caster sugar
1 tsp vinegar
1 tsp cornflour
5 kiwi fruit (strawberries, peaches, pineapple)
300 ml whipping cream

Method:

1. Preheat oven to 150° C.
2. Mark size of required pavlova on baking sheet.
3. Beat egg whites until stiff, gradually sprinkling in sugar, 1 Tbsp at a time.
4. Blend vinegar with cornflour & whisk into egg whites with last spoonful of sugar.
5. Spread meringue on marked baking sheet, building sides higher than centre.
6. Put in centre of oven, reduce heat to 140° C & bake for 1 hour or until pale cream in colour. Turn off oven & leave pavlova to cool completely in oven.
7. When cool, remove baking sheet & place on serving plate.
8. Whip cream & spoon into pavlova & arrange fruit over cream.

Blue Cheese Dressing

Ingredients:
1 cup mayonnaise
2 Tbsp minced onion
1 Tbsp minced garlic
¼ cup chopped fresh parsley
½ cup sour cream
1 Tbsp lemon juice
1 Tbsp distilled white vinegar
¼ cup blue cheese, crumbled
salt and pepper to taste

Method:

1. In a small mixing bowl, combine mayonnaise, onion, garlic, parsley, sour cream, lemon juice, vinegar, and blue cheese.
2. Season with salt and pepper to taste.
3. Cover, and refrigerate for at least one hour before serving.

Sun-Dried Tomato Bread

Ingredients:
1⅓ cups water
1 Tbsp olive oil
3 cup bread flour
1 cup whole wheat flour
⅓ cup dried tomatoes chopped no oil
¼ cup onions finely chopped
4 tsp garlic minced
1 tsp rosemary crushed
1 tsp salt
2 tsp sugar
1¼ teaspoons yeast

Method:
Place ingredients in breadmachine in order listed.
Makes 2 lb loaf.

Limoncello

Ingredients:
2 lb lemons
1 qt grain alcohol, e.g. vodka
2½ cups sugar
6 cups purified water

Method:

1. Zest the lemon & add to vodka & store in tightly sealed bottle in a cool, dark dry place for 3-5 days. Shake bottle at least twice a day. Zest will turn white when flavouring is done. Strain.
2. Place water in saucepan over low heat & dissolve sugar. Cool to room temperature.
3. Mix syrup with lemon vodka & strain through several changes of coffee filters.
4. Store in tightly sealed bottle in refrigerator.

Makes 2½ qts.

Buffalo Chicken Wings

Ingredients:
¼ cup butter
¼ cup hot sauce
1 dash ground black pepper
1 dash garlic powder
½ cup AP flour
¼ tsp paprika
¼ tsp cayenne pepper
¼ tsp salt
10 chicken wings
oil for frying

Method:

1. Combine butter, hot sauce, pepper & garlic powder in small saucepan over low heat until butter is melted & mixture is well blended. Remove from heat & reserve for serving.
2. Mix together flour, paprika, cayenne pepper & salt.
3. Place chicken wings in a large glass dish & sprinkle flour mixture over them until they are evenly coated. Cover dish & refrigerate for 1 hour.
4. Fry wings in deep fryer (190°C) for 10 to 15 minutes or until wings turn brown. Remove from heat & place in serving bowl.
5. Add hot sauce & stir together.
6. Serve with Blue Cheese dressing.

Hershey's "Perfectly Chocolate" Cake

Ingredients:
1¾ cups flour
2 cups sugar
¾ cup Hershey's Cocoa
1½ tsp baking powder
1½ tsp baking soda
2 large eggs
1 tsp salt
1 cup milk
1 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

Method:

1. Preheat oven to 180°C. Lightly grease & flour 9" x 13" baking tin. 
2. Place all ingredients into a mixing bowl (except boiling water) & mix at medium high speed until all mixture is smooth. 
3. Stir in boiling water (mixture will be thin). 
4. Pour into baking tin & bake for 35-40 mins or until testing stick comes out clean. 
5. Cool completely & frost, if required. Otherwise sprinkle with icing sugar. 

VARIATIONS:
TWO-LAYER CAKE: Grease and flour two 9 inch round baking pan. Heat oven to 180°C. Pour batter into prepared pan. Bake 30 to 35 mins. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 180°C. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 180°C. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2½ inches in diameter) with paper bake cups. Heat oven to 180°C. Fill cups ⅔ full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

"PERFECTLY CHOCOLATE" FROSTING

½ cup (1 stick) butter or margarine
⅔ cup HERSHEY'S Cocoa
3 cups powdered sugar
⅓ cup milk
1 teaspoon vanilla extract

1. Melt butter & stir in cocoa. 
2. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. 

About 2 cups frosting.

Caramel Croissant Pudding

Ingredients:
2 stale croissants
100g caster sugar
2 Tbsp water
125ml double cream
125ml full-fat milk
2 Tbsp bourbon
2 eggs, beaten
Serving Size : Serves 2 greedy people

Method:

1. Preheat the oven to 180°C.
2. Tear the croissants into pieces and put in a small gratin dish (capacity about 500ml).
3. Put the caster sugar and water into a saucepan, and swirl around to help dissolve the sugar before putting the saucepan on the hob over a medium to high heat.
4. Caramelize the sugar and water mixture by letting it bubble away, without stirring, until it all turns a deep amber colour; this will take 3–5 minutes. Keep looking but don’t be too timid.
5. Turn heat down to low and add the cream – ignoring all spluttering – and, whisking away, the milk and bourbon. Any solid toffee that forms in the pan will dissolve easily if you keep whisking over low heat. Take off the heat and, still whisking, add the beaten eggs.
6. Pour the caramel bourbon custard over the croissants and leave to steep for 10 minutes if the croissants are very stale.
7. Bake for 20 minutes.

Croissant & Chocolate Pudding

Ingredients:
4 croissants, cut into strips
120 g quality plain chocolate, cut into pieces
142ml carton cream
1 cup milk
4 Tbsp dark rum or brandy
120 g caster sugar
85 g butter
pinch of cinnamon
3 eggs
icing sugar for dusting
single cream to serve

Method:

1. Preheat oven to 180° C from cold. Lightly butter a 2 pint gratin dish.
2. In a bowl set over a pan of simmering water, heat the chocolate, cream, milk, rum or brandy, sugar, butter and cinnamon stirring well until the chocolate has melted.
3. In a separate bowl whisk the eggs, then pour in the chocolate mixture, whisking constantly until everything is well mixed.
4. Arrange the croissant strips haphazardly in the dish. Pour the chocolate mixture evenly over the croissants. Gently press the croissants down with a fork and leave to stand for 10 mins before baking.
5. Bake for 30 - 35 mins until the top is crunchy and the inside is soft and squidgy. Leave to stand for 10 mins then dust with icing sugar and serve with the cream.

Spaghetti with Meatballs

Ingredients:
600g spaghetti
250g minced beef
1 egg
100g strong flour
600g tinned, chopped tomatoes
1 medium onion, finely sliced
1 red chilli, finely sliced
small glass of red wine
90ml olive oil
handful of flat leaf parsley, finely chopped
100g pecorino cheese
salt to taste

Method:

1. In a large bowl, mix the minced beef, egg and parsley together. Season to taste.
2. Now take a teaspoon of mixture and, in your hand, roll it into a ball. Dust the ball in flour and put to one side. Repeat with the rest of the mixture.
3. In a frying pan, gently sauté the onions and chilli in the olive oil until soft.
4. Add the meatballs and gently fry until golden brown.
5. Now add the red wine and simmer for approximately two minutes. Once the wine has evaporated, pour in the chopped tomatoes. Season to taste and cook for a further four minutes.
6. In the meantime, cook the pasta in boiling, salted water until al dente. Drain and add to the sauce.
7. Mix well and serve with freshly grated pecorino.

Parkin (Classic Yorkshire ginger cake)

Ingredients:
175g (6oz) plain flour
1 tsp salt
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp bicarbonate of soda
300g (10oz) coarse oatmeal
175g (6oz) black treacle (molasses)
125g (5oz) butter
100g (4oz) soft brown sugar
1 egg
150ml (¼ pint) milk

Method:

1. Preheat oven to 180°C. Grease an 18cm (7") square baking tin or a loaf tin.
2. Sieve the flour, bicarbonate of soda, cinnamon, ginger & salt in a large bowl. Stir in the oatmeal.
3. Put the treacle, butter, sugar & milk in a pan & heat gently until butter has melted. Cool down.
4. When the mixture has cooled to tepid, mix in the beaten egg.
5. Pour mixture into dry ingredients & mix well until mixture is brown & sticky.
6. Pour into baking tin & bake for 1 1/4 hours, until the top is browning & firm to the touch.
7. Keep for about 1 week in an airtight tin before eating.

Chocolate Fudge Cake

Ingredients:
FOR THE CAKE:
400g plain flour
250g golden caster sugar
100g light muscovado sugar
50g best quality cocoa powder
2 tsp baking powder
1 tsp bicarbonate of soda
½ tsp salt
175g unsalted butter, melted and cooled
125ml corn oil
300ml chilled water
3 eggs
142ml/small tub sour cream
1 Tbsp vanilla extract

FOR THE FUDGE ICING:
175g dark chocolate, minimum 70% cocoa solids
250g unsalted butter, softened
275g icing sugar, sifted
1 Tbsp vanilla extract

Serving Size : Serves 10. Or 1 with a broken heart.

Method:

1. Preheat the oven to 180°C.
2. Butter and line the bottom of two 20cm sandwich tins.
3. In a large bowl, mix together the flour, sugars, cocoa, baking powder, bicarb and salt.
4. In another bowl whisk together the eggs, sour cream and vanilla until blended.
5. Beat together the melted butter and corn oil until just blended, then beat in the water.
6. Add the dry ingredients all at once and mix together on a slow speed.
7. Add the egg mixture, and mix again until everything is blended and then pour into the prepared tins.
8. Bake the cakes for 50–55 minutes, or until a cake-tester comes out clean. Cool the cakes in their tins on a wire rack for 15 minutes, and then turn the cakes out onto the rack to cool completely.
9. To make the icing, melt the chocolate in the microwave (2–3 minutes on medium) or in a bowl sitting over a pan of simmering water, and let cool slightly.
10. In another bowl beat the butter until it’s soft and creamy and then add the sieved icing sugar and beat again until everything’s light and fluffy. Then gently add the vanilla and chocolate and mix together until everything is glossy and smooth.
11. Sandwich the middle of the cake with about a quarter of the icing, and then ice the top and sides too, spreading and smoothing with a rubber spatula.

Sticky Date Pudding

Ingredients:
Date Pudding:
250g pitted dates
1 tsp bicarb of soda
1½ cup water
125g softened butter
1 cup brown sugar
1 tsp vanilla extract
2 eggs
1¾ cups SR flour, sifted

Caramel Sauce:
1 cup brown sugar
300ml thickened cream
½ tsp vanilla extract
60g butter

Method:

1. Preheat oven to 180° C. Grease and line the base of a 7cm high 22cm base pan springform pan.
2. Place dates and water in small pan and bring to the boil. Sprinkle the bicarb over it and leave to stand for 20 minutes.
3. Beat butter and sugar till pale and creamy.
4. Add eggs one at a time, beating well after each addition.
5. Using large metal spoon, fold through date mixture and flour until well combined.
6. Spoon into pan and bake 35-40 minutes. 
7. Meanwhile make sauce by mixing all ingredients and cooking over low flame.
8. Test doneness of pudding with skewer. Let cool slightly then remove from pan.
9. Pierce pudding all over with skewer. Pour 1/2 cup of warm sauce over warm pudding.
10. Stand for 10 minutes. 
11. Serve with remaining sauce on the side.  Add a little dark rum in sauce, if desired.

Clam And Mussel Soup, Sicilian-Style

Ingredients:
For the soup:
¼ cup olive oil
1 cup white wine
pinch of crushed red pepper
salt & pepper to taste
½ red onion, finely minced
2 garlic cloves, peeled
1 fennel bulb, sliced
3 ripe tomatoes, diced
30 clams
30 mussels
6 oregano sprigs

For the garlic bread:
1 Tbsp olive oil
1 tspn dried oregano
2 garlic cloves
8 slices country bread

Method:

1. In a large pot, sauté the onion, garlic, fennel, and tomatoes in the olive oil until wilted. Add the clams and mussels, white wine, crushed red pepper, oregano, and salt and pepper to taste. Cover and simmer until all the clams and mussels are open, about 5 minutes. Discard any shellfish that do not open. Taste the broth and adjust the seasonings.
2. To make the garlic bread, toast the bread and rub the garlic cloves over the bread. Sprinkle with the olive oil and dried oregano. Serve immediately.

Clam and Mussel Soup: Brodetto di Cozze e Vongole

Ingredients:
½ cup plus ½ cup white wine
3 pounds mussels, scrubbed, bearded and rinsed
2 pounds clams
4 Tbps red wine vinegar
¼ cup extra-virgin olive oil, plus extra for drizzling
3 salted anchovy fillets, rinsed and chopped
2 red bell peppers, cut into ¼" dice
1 medium red onion, cut into ¼" dice
2 ribs celery, cut into ¼" dice
1 carrot, cut into ⅛" dice
2 cloves garlic, thinly sliced
4 slices country bread
1 bunch Italian parsley, chopped to yield ¼ cup

Method:

1. In 2 separate pots, place ½ cup white wine. Add mussels to 1 pot, clams to the other, cover both pots and bring to a boil. Reduce the heat to an active simmer and cook until mussels and clams have been steamed open, about 3 to 5 minutes. Remove the shellfish from their respective pots, reserving the cooking liquid, and allow to cool. Once cool, shuck shellfish and discard shells.
2. Preheat the oven to 200°C.
3. In a large soup pot, combine the shellfish cooking liquid, vinegar, ¼ cup oil, anchovies, peppers, onion, celery, carrot and garlic and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the shellfish and stir to heat through.
4. Meanwhile, toast the bread in the oven for 4 minutes, until light golden brown and crispy. Divide the soup among heated soup bowls, drizzle with a little extra-virgin olive oil, sprinkle with parsley, and serve with a slice of toast floating on top.

Sugee Cake

Ingredients:
8 yolks
4 egg whites
250g castor sugar
180 semolina
60g plain flour
60g ground almond
250g butter
3 Tbsp condensed milk
½ tsp vanilla essence
½ tsp baking powder
1 Tbsp brandy

Method:

1. Pre-heat oven at 150°C for 10 mins.
2. Butter and flour cake pan. Line bottom with greased proof paper.
3. Cream butter with milk and vanilla.
4. Beat egg white with sugar and baking powder till peak.
5. Add egg yolks one at a time and beat till combine.
6. When eggs are well combine, add semolina and stir well in one direction.
7. Stir in creamed butter, flour, almonds and brandy.
8. Bake for 1 hr 25 mins in centre of oven.
9. Test doneness with skewer.
10. Remove and leave to cool for 10 mins. Then invert onto a wire rack.
11. Cut and serve.

Neiman Marcus Oatmeal Cookies (Urban Legend)

Ingredients:
2 cups butter
4 cups flour
2 tsp. baking soda
2 cups granulated sugar
2 cups brown sugar
5 cups blended oatmeal (measure oatmeal and blend in blender to a fine powder)
24 oz. chocolate chips
1 tsp. salt
1 8 oz. Hershey bar (grated)
4 eggs
2 tsp. baking powder
3 cups chopped nuts (your choice)
2 tsp. vanilla

Method:

1. Pre-heat oven to 190°C.
2. Cream the butter and both sugars.
3. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda.
4. Add chocolate chips, Hershey bar and nuts.
5. Roll into balls and place two inches apart on a cookie sheet.
6. Bake for 10 minutes.

(Makes 112 cookies)

Roasted Potato and Onion Bread

Ingredients:
Night before:
⅓ cup bread flour
⅓ cup whole wheat flour
⅛ tspn instant yeast

Soaker:
¼ cup toasted cracked wheat
¼ cup water

Day of:
2 cups bread flour
⅔ cup whole wheat flour
1 cup lukewarm water
1½ tspn salt
½ tspn instant yeast
1 cup roasted potatoes and onions

Method:

1. Night before: add all the "night before" ingredients together and mix till smooth. Cover with plastic wrap and leave on the counter for 12-16 hours.
2. In a separate bowl combine the "soaker" ingredients together and cover with plastic wrap and leave on the counter for 12-16 hours.
3. Day of: chop a few potatoes and place in a baking dish. Cut about a half a onion and mix with the potatoes. Add a few tablespoons of olive oil and some thyme roast in the oven till golden brown. Cool before using in the bread.
4. In a large bowl add the "night before" mixture, the soaker, water, salt and instant yeast. Mix together.
5. Add whole wheat flour and have the bread flour. Mix till the batter is smooth and well blended. Allow to sit uncovered for 15 minutes.
6. Sprinkle some of the flour onto a flat surface and pour out the dough. Top with some more flour and begin to knead slowly adding in the rest of the flour. Add a little at a time till the dough is smooth and elastic & a little on the sticky side (about 8 - 10 minutes).
7. Take the dough and flatten it out a little. Add the roasted potatoes and onions to the top of the dough. Now, knead in the potatoes into the dough. Knead till the potatoes and onions are well incorporated.
8. Add a little olive oil to a bowl and place the dough into the bowl. Cover the dough with plastic wrap and allow to rest till double in bulk.
9. Pour out the dough onto a flat surface. Cut dough in half and shape each piece into a ball.
10. Sprinkle some cornmeal onto parchment paper. Place the pieces of dough on top and dust with a little whole wheat flour. Cover with plastic wrap and allow to rest for 1 hour.
11. Remove the plastic wrap and score the top of the bread with a sharp knife.
12. Place into a preheated 230°C oven with a baking stone or on a cookie sheet. Create some steam by placing a cast iron pan on the bottom of the oven the same time that you turn on the oven. Once you place the breads into the oven pour about a cup of boiling water into the hot pan and close the door.
13. Bake for 30-35 minutes or till when tapped on the bottom of the loaf it sounds hollow.

Crabmeat Cakes (Four Seasons NY)

Ingredients:
12 slices white bread, crust removed
½ cup all purpose flour
1½ cups vegetable oil
½ cups butter
4 Tbsp chicken stock
4 Tbsp milk
½ cup Pommeray mustard
Salt
Ground black pepper
2 tspn crushed yellow mustard seed
2 tspn ground turmeric
2 tspn curry powder
1 tspn paprika
2 egg yolks
1¼ cups mayonnaise
1 dill pickle, finely diced
2 stalks celery, finely diced
2 lbs lump crabmeat, shells removed

Method:

1. Chop the bread in a food processor and transfer resulting crumbs to a large mixing bowl. Set aside.
2. Over a low flame, melt ¼ cup of the butter. Using a wooden spoon stir in the remaining flour. Add chicken stock and milk and simmer, approximately 10 minutes. Add Pommeray mustard, salt, pepper, mustard seed, turmeric, curry powder, and paprika and stir. Continue simmering for 10 minutes more. Set aside and keep warm.
3. In a large bowl, combine egg yolks, mayonnaise, pickle, celery, and crabmeat. Make sure to incorporate every ingredient. Mold about ⅛ of the mixture into a potato-shaped ball. Press gently to be sure it retains its shape through the cooking process. Roll each crab cake into the breadcrumbs, pouring more crumbs on top until thoroughly covered and no longer sticky to the touch.
4. Over low flame, heat the remaining butter in a large nonstick skillet. When the butter melts and is evenly distributed, place 8 crab cakes in the skillet. Cook until golden brown, turning twice to create a three-sided cake.
5. To serve: Place two crab cakes on a dinner-sized plate. Spoon mustard sauce between them. Garnish with crisp vegetables.

Key Lime Pie (Joe's Stone Crab)

Ingredients:
For the filling:
5 egg yolks
2 cans (14-ounce) sweetened condensed milk
1 cup fresh lime juice
Zest of half a lime

For the Graham Cracker Crust:
10 graham crackers, crushed
¼ cup sugar
5 Tbsp melted butter
Whipped cream, optional

Method:

1. For the filling: Mix yolks, milk, juice, and zest.
2. For the crust: Mix crackers, sugar, and butter. Form the crust in a 12" pie pan. Bake 8 minutes at 190°C. Remove and let cool.
3. Pour in the filling and bake another 8 minutes at 190°C. Remove and let cool. Once cool, place in the freezer until ready to use.
4. Before serving, remove from the freezer and let thaw at room temperature for 15 minutes. Top with whipped cream if desired.