Apple Bake and Butterscotch Sauce

24 July 2011

Apple Bake

Apples                    12

Flour                        5 cups

Baking powder         5 tsp

Milk                      to mix +/- 1 L

Butter                    250 g

Vanilla essence          4 tsp

Sugar                     250 g

Eggs                          6

Method

1. Remove cores from apples and grate them

2. Mix flour, sugar, eggs, baking powder, butter, vanilla essence and grated apples together

3. Add milk to mixture until the right consistency for a pudding is achieved

4. Pour mixture into a greased bain-marie insert

5.  Put insert into a preheated oven of 180 degrees Celsius

6. Bake for 35 min and tests with knife to check that the pudding is cooked through.

Chef Tips

Slice 2 apples into thin round slices and put on top of pudding before baking.

You can add any chopped nuts if preferred.

Honey can be drizzled over when serving.

A butterscotch sauce (see recipe) can be poured over the pudding when removing hot out of oven. (Leave out butter and vanilla essence in recipe if you prefer to use this sauce)

Butterscotch Sauce

Water                  300 ml

Vanilla essence      30 ml

White sugar         250 g

Brown sugar        250 g

Butter                 100 g

Cream               300 ml

Method

1. Add water and sugar to a pot and put on heat

2. Stir water in pot to dissolve all the sugar

3. Add vanilla essence and butter to pot

4. Stir until butter is dissolved

5. Remove pot from heat

6. Add cream to pot and stir until well mixed

7. Pour sauce over hot pudding that is perforated to soak properly

Chef Tips

Do not boil cream otherwise it will split and form an oily layer.

Instant Custard

22 July 2011

Instant Custard

Milk                                       3 L

Vanilla essence                                70 ml

Custard powder                               250 g

Hot chocolate powder   40 g (optional)

Method

1. Bring milk and vanilla essence to boil in pot

2. Mix custard powder with a little extra milk just to dissolve

3. Add dissolved custard powder to boiling milk

4. Keep stirring until milk start to thicken

5. Add hot chocolate powder and mix in

6. Remove from stove and pour custard in to serving jugs

Chef Tips

Can use different essence extract for a variation in flavor.

Dissolved instant coffee can also be used for a flavor variation.

Beef Roll

14 July 2011

Beef Roll

Beef roll                             2 kg

Oil                                  200 ml

Royal mixed herbs          100 g

Black Pepper                   30 g

White Pepper                   30 g

Beef Stock                     150 g

Paprika                          100 g

Method

1. Place beef roll into a roasting tray

2. Pour oil over beef roll and rub to ensure all over coverage

3. Mix all herbs and spices together and rub into meat ensuring to cover all sides of beef roll

4. Place into a preheated oven of about 200 degrees Celsius

5. Keep turning meat with a fork while roasting to cook evenly

6. Remove from oven and leave to rest and cool

7. Carve meat into thin slices and serve

Chef Tips

Can use any spices preferred on meat products.

Curry Coleslaw

23 June 2011

Curry Coleslaw

Coleslaw             1 head

Curry Powder    6 tbls

Salt                        1 tsp

Oil                          500 ml

Carrots                 5 each

Brown sugar       500 g

Method

1. Chiffonade the coleslaw into fine strips

2. Grate the carrots and mix with coleslaw

3. Add the vegetables to a big pot with oil and shallow fry

4. Add the curry powder, salt and brown sugar to the vegetables

5. Fry until the vegetables are Al dente and remove from heat

6. Put into salad serving dish and garnish

Chef Tips

Can add mayonnaise if preferred.