This has to be one of the New Zealand Food Recipes all time favourite Food Recipes. It does not fall under the Healthy Food Recipes guidlines but it is one you must try. You do not need to need to be able to Cook like in the Chef Food Videos but you need a little time effort and you will master this yummy desert.

You can obtain a how to make this New Zealand Food Recipe classic here >>

Prep time: 40 minutes
Cook time: 1 hour
Servings: 1 pavlov

Ingredients:
3 Egg Whites
1 cup caster sugar
1 teaspoon vinegar
1 tablespoon cornflour
1 teaspoon vanilla essence
Directions:
Beat egg whites until stiff (forms peaks). Add sugar – heaped tablespoon at a time – beating well after each addition. Then beat for at least 10 minutes. This is very important. Then sprinkle vinegar, cornflour and vanilla essense into mixture. Beat until blended.

Coat baking paper with water drops to allow baking paper to stick to sides of tin and pile pavlova mixture in 20cm circle.
Heat oven until 300°F (or 150°C). Put pav in oven and immediately turn oven down to 250°F (or 125°C) and leave for 1 hour. Then turn oven off and leave in oven until cold. (Usually overnight). This makes a nice crust on outside of pav.

Before serving, cover pav in whipped cream and decorate with your favourite fruit.

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The truth is, the rub in this recipe is so good that the meat doesn’t even need a sauce, but if tomatoes are in season, whip up this cooked salsa for a colourful flourish. Fire-roast the vegetables over Direct High heat, then cook the meat over Direct Medium heat.

For the sauce:

8 ripe, plum tomatoes, stems removed
1 jalapeno, stem removed and seeded
1/2 cup tightly packed fresh basil leaves
1/3 cup roughly chopped red onion
1/4 cup tightly packed fresh cilantro leaves
1 tablespoon fresh lime juice
2 teaspoons minced garlic
Kosher salt
Freshly ground black pepper

For the rub:

1 teaspoon paprika
1 teaspoon dark brown sugar
1 teaspoon kosher salt
1/2 teaspoon chilli powder
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground allspice
2 pork tenderloins, about 1 pound each
Extra-virgin olive oil

To make the sauce: Grill the tomatoes and jalapeno over Direct High heat until black and blistered in spots, turning as needed. The tomatoes will take 4 to 6 minutes and the jalapeno will take 2 to 3 minutes. Put the tomatoes and jalapeno in a food processor along with the other sauce ingredients, including salt and pepper to taste, and process until smooth. Transfer the sauce to a medium saucepan and bring to a boil. Reduce to a simmer and allow to cook until the sauce has thickened slightly, 5 to 10 minutes, stirring occasionally.

To make the rub: In a small bowl combine the rub ingredients and crush them together with your fingertips.

Trim excess fat and silver skin from the tenderloins. Lightly brush or spray the tenderloins with olive oil. Spread the rub all over the tenderloin and press the spices into the surface of the meat.

Grill the tenderloins over Direct Medium heat until the centres are barely pink, 15 to 20 minutes, turning once halfway through grilling time. Remove the tenderloins from the grill and cover loosely with foil. Allow to rest for about 5 minutes before slicing. Serve warm with the sauce.

Makes 4 servings.

Thanks to www.weber.com

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There are a couple of key points here. Make sure you leave the salmon grilling on the flesh side long enough that it comes easily off the grill. And don’t forget the anchovies in the sauce; they make all the difference in flavour. The chef at San Francisco’s Palace Hotel created the sauce in the 1920s to honour actor George Arliss, who was performing locally in a play called “Green Goddess.”

For the dressing:

1/3 cup mayonnaise
1/4 cup sour cream
1/4 cup finely chopped fresh parsley
2 tablespoons finely chopped fresh chives
1 tablespoon minced scallions
1 tablespoon tarragon vinegar
2 teaspoons fresh lemon juice
3 anchovy fillets, minced
4 salmon fillets (with skin), 6 to 8 ounces each and about 1 inch thick
Kosher salt
Freshly ground black pepper
Extra-virgin olive oil

To make the dressing: In a food processor blend the dressing ingredients together.

Season the flesh side of the salmon fillets with salt and pepper to taste. Generously brush or spray the flesh with olive oil. Grill the fillets, flesh side down, over Direct Medium heat until you can lift them with tongs off the grate without sticking, 7 to 8 minutes. Turn the fillets and finish cooking them, skin side down, for 2 to 3 minutes. Slide a spatula between the skin and flesh, and transfer the fillets to serving plates. Spoon the dressing over the fillets. Serve immediately.

Makes 4 servings.

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Ingredients:

• Small boned leg lamb ( ~1kg)
• 1 head garlic divided into cloves but unpeeled
• juice of 1 orange
• 100ml red wine
• 2 sprigs fresh rosemary
• 1 onion cut inot wedges
• 1 aubergine diced
• 1 red pepper de-seeded and diced
• 1 green pepper, deseeded and diced
• 400g chopped tomatoes
• Salt and freshly ground black pepper

Method:
Put lamb in roasting pan and scatter garlic cloves around. Pour over juice and wine and arrange rosemary sprigs on top. Season.
Roast uncovered for 1 hour at 170C.
Remove from oven and reduce temperature to 140C.
Skim off fat. Squeeze garlic from 4 cloves and spread on top of lamb. (Remove other cloves to use some other time.)
Mix together vegetables and place around lamb. Make an airtight tent over the pan with foil and return to bake for a further 1 1/2 hours. Alternatively place all in a large covered casserole dish.

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Pair with: Riesling or Syrah
Serves 6

Chutney:

• 1 pound firm, ripe Fuyu persimmons or nectarines, peeled and diced
• 2 tablespoons honey
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon minced fresh ginger
• 3 tablespoons sliced almonds, toasted
• 1⁄4 teaspoon almond extract

Empanadas:

• 4 ounces thawed frozen spinach (half of one 10-ounce package)
• 1 tablespoon extra-virgin olive oil
• 1⁄4 cup finely chopped red onion
• 1⁄4 cup finely chopped red bell pepper
• 2 cloves garlic, minced
• 3 tablespoons dry sherry
• 2 tablespoons golden raisins, chopped
• 3⁄4 cup shredded cooked duck, chicken, or turkey meat
• Kosher salt and freshly ground black pepper
• 1 package (2 crusts) refrigerated pie pastry
• 1 large egg, beaten

Method:
For the chutney: In a small saucepan, combine the persimmons, honey, lemon juice, and ginger. Bring to a boil over medium heat. Reduce the heat to low and simmer, stirring frequently, until the persimmons are soft, about 5 minutes. Remove from the heat and stir in the almonds and almond extract. Let cool. (This can be made in advance and refrigerated for up to 1 week.)

For the empanadas: Drain the spinach. Firmly squeeze to remove any excess liquid, then chop.

In a large skillet, heat the olive oil over medium-high heat. Add the onion, bell pepper, and garlic. Cook until the onion is soft, 3 to 5 minutes. Add the sherry and raisins. Increase the heat to high, bring to a boil, and cook, stirring often, until the sherry is nearly evaporated, about 2 minutes. Remove from the heat and stir in the spinach and meat. Season with salt and pepper to taste.

Transfer 1 pie dough round to a lightly floured board and roll out to thin slightly. Cut the dough into 9 circles with a 3-inch round cookie cutter. Repeat with the remaining dough round. Place 1 scant tablespoon of filling in the center of each circle, then fold the pastry over, brush the edges with egg, and press together with a fork to seal. Arrange on a baking sheet lined with parchment paper and refrigerate for 30 minutes.

Preheat the oven to 375°F. Brush the top of the empanadas with the remaining egg. Bake until the pastry is golden, 18 to 20 minutes. Remove from the oven and arrange on a large serving platter or divide among 6 small plates. Serve with the chutney alongside.

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Pair with: Cabernet Sauvignon or Meritage
Serves 6

• 12 small (1-inch-diameter) Yukon Gold potatoes
• One 12-ounce beef tenderloin filet, cut into 12 chunks
• 12 grape tomatoes
• 2 tablespoons olive oil
• Tarragon Aioli
• 2 large egg yolks at room temperature
• 11⁄2 teaspoons Dijon mustard
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon minced garlic
• 1⁄2 to 3⁄4 cup canola oil
• 2 tablespoons minced fresh tarragon
• Kosher salt and freshly ground black pepper

Soak twelve 6-inch-long bamboo skewers in water for 20 minutes.

Meanwhile, put the potatoes in a medium saucepan and add salted water to cover. Bring to a boil over high heat. Reduce the heat to a simmer and cook until just tender, 10 to 15 minutes. Be careful not to overcook. Drain.

Combine the potatoes, beef, tomatoes, and olive oil in a large bowl. Toss to coat evenly. Thread 1 chunk of meat, 1 potato, and 1 tomato onto each skewer, piercing the tomatoes lengthwise. Set aside.

For the aioli: In a blender or food processor, puree the egg yolks, mustard, lemon juice, and garlic until smooth. With the machine running, gradually add just enough canola oil in a slow, steady stream until the mixture is thick and emulsified. Stir in the tarragon. Season with salt and pepper to taste.

Preheat a gas grill to medium-high. Season the skewers with salt and pepper. Place on the grill, cover, and cook until seared, 1 to 2 minutes on each side. Arrange 2 skewers on each of 6 small plates. Serve with the aioli in small bowls on each plate.

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• 1 lb lean ground beef
• 1 lb ground turkey
• 1c whole tomatoes
• 1 large can tomato sauce
• 1 small can tomato paste
• 2 stalks celery, finely chopped
• 1 red pepper, chopped
• 1 green pepper, chopped
• 1 can ranch-style beans
• 1 can red beans
• 1/3 c Bacardi rum

Season to taste with Chili powder, cilantro, bay leaf, pepper and garlic. Brown meats in large pan, pour of grease. Toss in all veggies. Cook 5 min until they’re softened. Add tomato sauce, whole tomatoes, paste and beans. Allow contents of pan to heat up. Add rum and seasonings .Turn down to simmer and allow to cook at least 1 hr. Can cook longer if preferred.

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During my visit to the chilli competition in Washington D.C., and through research on the dish, I learned about how important the chilli blend is to the success of chilli con carne. The particular blend that I ended up with, and give below, combines the sweet heat of three different chillies with the smoky notes from smoked paprika, and the deep, sun-dried flavours of another five varieties that all bring something different to the table. The chillies should be available through www.thespiceshop.co.uk.2-3 dried devil’s penis chillies

• 2-3 dried bird’s-eye chillies
• 1 tsp Somalian extra hot chilli powder
• 10g sweet smoked paprika
• 10g Durango ground chilli powder
• 10g El Rey ground chilli powder
• 10g Madera ground chilli powder
• 20g Pecos Red ground chilli powder
• 20g Rio Tejas ground chilli powder

Making the chilli powder blend

1. Seed the devil’s penis and bird’s-eye chillies (be warned that these are very hot, so please keep your hands away from your eyes and other extremities when handling, and wash them thoroughly afterwards). Finely grind the chillies with a pestle and mortar or a spice grinder. Measure out 1/2 teaspoon of each into a container.
2. Add the remaining ingredients and stir to combine. Cover and store until required.

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For the short-rib brine

• 1kg/2¼lb water
• 100g/3½oz salt
• 300g/10½oz Jack Daniel’s whiskey
• 8 beef short-ribs

For the kidney beans

• 1kg/2¼lb water
• 10g/½oz salt
• 300g/10½oz dried organic kidney beans
• 45 large on-the-vine cherry tomatoes

For the chilli powder blend

• 2-3 dried devil’s penis chillies, de-seeded
• 2-3 dried bird’s-eye chillies, de-seeded
• 1 tsp Somalian extra-hot chilli powder
• 10g/½oz sweet smoked paprika
• 10g/½oz Durango ground chilli powder
• 10g/½oz El Rey ground chilli powder
• 10g/½oz Madera ground chilli powder
• 20g/¾oz Pecos Red ground chilli powder
• 20g/¾ Rio Tejas ground chilli powder

For the stock

• 650g/1lb 7oz oxtail
• 1kg/2&frac14lb rib bones (ask your butcher to cut them so that they will fit into the pressure cooker)
• flour, as needed
• 50g/1¾oz grapeseed or groundnut oil
• 1.5kg/3lb 5oz lean beef mince
• 25g/1oz unsalted butter
• 1 large onion, sliced
• 3 large leeks, white and pale green parts only, sliced
• 2 large carrots, sliced
• 2 tsp chilli powder blend
• 1 bottle red wine (preferably Syrah)
• 5 long peppers (pipenlongum, available through online shops)
• 10g/½oz fresh chives
• 10g/½oz fresh flatleaf parsley
• 10g/½oz fresh tarragon
• 2 fresh bay leaves

For the braised short-ribs

• 8 brined beef short-ribs
• plain flour, for dusting
• 3-4 tbsp reserved fat from the stock
• 2 tsp chilli powder blend
• 1 large onion, sliced
• 4 large leeks, white and pale green parts only, sliced
• 3 large carrots, sliced
• 1 bottle red wine (preferably Syrah)
• 5 long peppers (pipenlongum, available through online shops)
• 1kg/2¼lb reserved beef stock
• reserved kidney beans and their liquid

For the cipolline confit

• 250g/8¾oz peeled cipolline onions
• 10g/½oz salt
• extra virgin olive oil, as needed

For the roasted peppers

• 4 red bell peppers
• extra virgin olive oil, as needed

For the finishing butter

• 120g/4¼oz butter, softened to room temperature
• 20g/¾ chilli powder blend
• 5g/¼oz cumin
• 2 limes, zest and juice only
• 1 tsp Tabasco sauce
• 1 tsp Jack Daniel’s whiskey
• 1 tsp finely grated Parmesan cheese
• 1 tsp tomato ketchup
• ½ tsp Worcestershire sauce

For the finished chilli con carne

• 3-4 tbsp (plus extra if needed) reserved fat from the stock
• 1kg/2¼lb lean beef mince (preferably dry-aged and free of gristle – ask your butcher)
• 40g/1½oz chilli powder blend
• 3 whole star anise
• 1 large onion, finely diced
• 5 large cloves of garlic, finely chopped
• 1 large carrot, finely diced
• 50g/1¾oz fresh jalapeno chilli, finely chopped
• 40g/1½oz tomato purée
• 600g/1lb 5oz Jack Daniel’s whiskey
• reserved short-ribs and their braising liquid
• reserved kidney beans and their braising liquid
• salt
• reserved cipolline confit, drained of oil and cut into quarters
• reserved roasted peppers
• 1 fresh jalapeno chilli, finely diced
• finishing butter, as needed

For the muffins

• 300g/10½oz butter
• 560g/1lb 3¾oz canned sweetcorn
• 50g/1¾oz whole milk
• 200g/7oz double cream
• 250g/8¾oz plain flour
• 1½ tsp baking powder
• 190g/6¾oz caster sugar
• 100g/3½oz free-range eggs
• pinch of salt
• 40g/1½oz water

For the sour cream ice cream

• 500g/1lb 2oz low-fat sour cream
• 500g/1lb 2oz crushed dry ice

Method
You will need the following special equipment: spice grinder, pressure cooker, muslin, oven thermometer, silicone muffin mould, food mixer, dry ice.

BRINING THE SHORT-RIBS

1. Combine the water and the salt in a storage container and stir from time to time to dissolve the salt.
2. Meanwhile, tip the Jack Daniel’s into a small pan and slowly bring to the boil. As soon as it has reached boiling point, carefully ignite the alcohol with a match. (This removes the harsh, raw notes of the alcohol, but take care because it will go up with a large flame and will burn for some time on the hob.) Reduce it by half, then leave to cool completely before adding it to the pan of salted water.
3. Place the short-ribs in the brine. Cover and refrigerate for 12 hours.
4. Remove the ribs from the brine and place in a container of cold, fresh water. Allow to soak for six hours, changing the water regularly.

PREPARING THE KIDNEY BEANS

1. Combine the water and salt in a storage container and stir to dissolve the salt.
2. Tip the beans into the container, cover and refrigerate for 12 hours. This soaking step will help the finished beans to cook evenly and keep the skins from splitting during the cooking process.
3. Meanwhile, bring a large pan of water to the boil. Fill a large bowl with iced water (if ice is not available, use the coldest water from the tap).
4. Pull the tomatoes off the vine, reserving the vine. Remove the cores with a paring knife.
5. Cut the tomatoes into quarters and place in a sieve over a bowl. Sprinkle two teaspoons of salt over them and leave until about 100g/3½oz tomato juice has collected in the bowl.
6. Place the tomatoes and their juice in a small pressure cooker. Put on the lid and place over a high heat. When it reaches full pressure, cook for 20 minutes.
7. Remove from the heat and leave to cool. Once cool, remove the lid and place the tomatoes back on the hob. Cook over a high heat, stirring frequently, until the liquid has reduced by half, about 15 minutes.
8. Leave the tomatoes to cool again, then tip into a container. Add the reserved vines and cover (this will infuse the fresh, raw aroma of tomatoes on the vine into the liquid). Store this tomato liquid in the fridge until the beans have soaked.
9. Strain the beans and tip into a small pressure cooker. Remove the vines from the tomatoes. Add the tomatoes to the beans. If necessary, add some water so that the beans are covered.
10. Put on the lid and place over a high heat. When it reaches full pressure, cook for 25 minutes. Remove from the heat and leave to cool. Tip the beans and tomato sauce into a large container. Cover and store in the fridge until required.

MAKING THE CHILLI POWDER BLEND

1. Finely grind the chillies with a pestle and mortar or a spice grinder. Measure out half a teaspoon of each into a container.
2. Add the remaining ingredients and stir to combine. Cover and store until required.

MAKING THE STOCK

1. Preheat the oven to 200C/400F/Gas 6. While the oven is heating, toss the oxtails and rib bones in flour to coat lightly. Place in a roasting tray and roast for 40-45 minutes, or until golden-brown, turning regularly.
2. Meanwhile, place a large pan over a high heat for at least five minutes. Add the oil and wait until it starts smoking – it must be hot enough so that the mince browns rather than stews. Add 1kg/2¼lb of the mince in batches, in a single layer, and stir until browned. You might need to deglaze the pan with water between batches if any crustiness develops in the bottom.
3. Discard the fat left in the pan and add the butter. Melt over a low heat, then add the onion, leeks and carrots and cook for ten minutes, or until soft. Scatter over the chilli powder, stir to combine and cook for an additional five minutes over a high heat to release the aromas of the chillies.
4. Turn the heat back to medium and deglaze the pan by adding the wine and scraping up all the bits stuck to the bottom while bringing it to the boil. Once the liquid has reduced by two-thirds, tip it and the vegetables into a small pressure cooker.
5. Add the cooked mince and the reserved raw mince, the roasted bones and the long peppers. Pour in enough water to entirely cover the ingredients. Put on the lid and place over a high heat. When it reaches full pressure, cook for two hours.
6. Take the pan off the heat and allow to depressurise. Remove the lid and add the herbs. Allow to infuse for 30 minutes.
7. Strain the stock and cool over ice or in the fridge.
8. When cool, remove all the fat that has come to the top and reserve.
9. Tip the stock into a large pan and place over a high heat. Reduce by half, skimming constantly to remove any remaining fat and impurities. Leave to cool, then store in the fridge until required.

BRAISING THE SHORT-RIBS

1. Dust the ribs on all sides with flour. Melt the reserved fat in a large cast-iron casserole over a high heat. When the fat starts smoking add the ribs in batches. Sear on each side (1-2 minutes) until golden-brown. Remove the ribs from the pan and set aside.
2. Lower the heat to medium. Add the chilli powder blend to the pan and fry quickly for around two minutes to release the flavour into the oil. Add the onion, leeks and carrots and cook for 15-20 minutes, or until the vegetables are lightly caramelised, stirring occasionally.
3. Pour in the wine and bring to the boil, scraping up all the bits stuck to the bottom of the pan. Meanwhile, line the inside of a storage container or pan with a piece of muslin large enough to hold all the vegetables. Once the wine has reduced by two-thirds, tip the vegetables out of the casserole into the lined container. Tie up the muslin and return the ‘bag’ to the casserole, also returning the liquid that has drained into the container.
4. Preheat the oven to 140C/275F/Gas 1.
5. Add the short-ribs, plus the reserved stock and kidney beans in tomato sauce to the casserole. Cover the dish first with cling film, then with aluminium foil, and place in the oven for five hours.
6. Remove the casserole from the oven and leave to cool. Squeeze the excess juice from the muslin bag, then discard the bag and its contents.
7. Transfer the short-ribs to a large container. Use a slotted spoon to remove the beans and place them in a separate large container.
8. Skim off any fat from the braising liquid and strain through a sieve. Divide the liquid between the two containers, covering the beans and the short-ribs. Store the meat and beans in the fridge until required.
9. After the short-ribs have been stored for a few hours, remove the meat from the gelatinous liquid, brushing off any excess jelly, and place on a chopping board. Remove the meat from the bone and discard both the bones and any heavy connective tissue.
10. Using a fork, shred the meat into long pieces where it wants to separate naturally.
11. Return this shredded meat to the gelatinous liquid, submerging it to keep it from drying out. Store in the fridge until needed.

MAKING THE CIPOLLINE CONFIT

1. Season the onions with the salt and place in a pan in a single layer. Cover with olive oil.
2. Cook over a low heat until the onions are completely tender. Transfer to a storage container and chill in the oil.

PREPARING THE ROASTED PEPPERS

1. Preheat the grill until very hot.
2. Core and halve the peppers, and remove the white pith and seeds.
3. Put the pepper halves, skin side up, on a grill pan and brush them with olive oil. Place under the hot grill and leave them until they are black.
4. Remove the blackened peppers from the grill and wrap immediately in cling film. Set aside for ten minutes.
5. Unwrap the peppers and peel off the blackened skin.
6. Cut the peeled peppers into 1cm/½in cubes and store in the fridge until needed.

MAKING THE FINISHING BUTTER

1. In a small pan heat 20g/¾oz of the butter with the chilli powder blend and cumin, and fry lightly. Transfer this mixture to a heatproof bowl and allow to cool to room temperature.
2. Blanch the lime zest briefly in boiling water, refresh in cold water and then mince finely.
3. Add the zest and all the other ingredients to the butter mixture. Fold together until everything is evenly mixed. Transfer to a storage container and keep refrigerated.

ASSEMBLING THE CHILLI CON CARNE

1. Place a large pan over a high heat for at least five minutes. Add the reserved fat. When smoking hot, add the mince in batches and cook until evenly browned. Between batches deglaze with water as needed and save all of the bits and liquid that is collected.
2. Using a slotted spoon, transfer the mince to a bowl or plate, leaving the fat in the pan. Deglaze the pan with a little water to remove the bits of meat stuck to the bottom. Add these bits to your browned meat.
3. Turn the heat down to medium and add a bit more of the fat. Add the chilli powder blend and fry briefly, adding more fat if needed.
4. Crush the star anise and bag it in a square of muslin. Add this and the onion to the pan and cook for 10-15 minutes, or until the onion is soft and caramelised.
5. Turn the heat down to low, then add the garlic, carrot and jalapeno chilli. Cook for about ten minutes, or until soft.
6. Add the tomato purée and cook until it becomes a deep brick-red colour.
7. Deglaze the pan by turning the temperature up to medium and adding the Jack Daniel’s. (Be careful as the whiskey will flame.) Bring it to the boil, then scrape up all the bits stuck to the bottom.
8. Add the browned mince plus the short-ribs and their liquid to the pan. Stir in the reserved kidney beans and braising liquid and simmer over a low heat for 40 minutes. Adjust the seasoning to taste with salt. At this point it is best to cool and store the chilli, and finish it later that day or the next. However, you can continue now if you wish.
9. If you have allowed your chilli to cool, reheat it over a low heat. Adjust the seasoning with salt and the chilli powder blend if necessary.
10. Add the cipolline confit, roasted peppers and diced jalapeno. Fold together, being careful not to break the delicate beans.
11. Fold in the finishing butter to give a fresh acidity and glossy sheen to the sauce. The amount that you add depends on your personal preference.

MAKING THE CORN MUFFINS

1. Preheat the oven to 190C/375F/Gas 5, using an oven thermometer to check it. Lightly butter and flour a large muffin tin or use a silicone muffin mould.
2. Melt 25g/1oz of the butter in a large pan or casserole. Add the corn and fry over a medium heat for 2-3 minutes.
3. Pour in the milk and double cream and simmer over a low heat for five minutes.
4. Tip the corn mixture into a food processor and blend until smooth. Push this mixture through a fine sieve and set aside. Discard what’s left in the sieve.
5. With the rest of the butter, make beurre noisette. Put the butter in a pan over a medium heat. When the butter stops sizzling (a sign that all the water has evaporated, after which it will burn) and develops a nutty aroma, remove it from the heat immediately. Strain it into a jug and leave to cool until needed. Discard the blackened solids in the sieve.
6. Sift the flour and baking powder into a bowl. Add the caster sugar.
7. Whisk the eggs and salt together, then pour into the dry mixture, along with the water and 225g/8oz of the reserved creamed corn.
8. Pour the beurre noisette into the muffin mixture and stir. (Try to avoid tipping in any sediment that may have collected at the bottom of the jug.)
9. Spoon the muffin mixture into the prepared tin or mould and bake for 20-25 minutes, or until a pale golden-brown.

MAKING THE SOUR CREAM ICE CREAM

1. Crush the dry ice either briefly in a food processor or by wrapping in a tea towel and beating with a rolling pin.
2. Tip the sour cream into the bowl of a food mixer. Mix on a medium speed while adding small amounts of crushed dry ice until the sour cream is thick and nearly frozen.
3. Use a spoon to scrape the mixture into a rectangular mould, and place in the freezer to harden for one hour.
4. Unmould the ice cream and serve immediately.

source:

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Ingredients:

500-600gms. boneless chicken (cut into1-inch cubes)
2 tbsp Soya sauce
1 egg
2 tbsp corn flour / corn starch
5-6 green chilies (finely chopped)
2 green onion tops (finely chopped), if available
1 tsp garlic paste
Salt To Taste
1/2 tsp white pepper powder or to taste
1 tsp sugar
A pinch of ajinomoto (optional)
2 cups chicken broth / water
1 tbsp oil
Oil to fry

How to make chili chicken :

• Take 1tbsp. Soya sauce, 1tbsp. corn flour, salt, egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes.
• Heat oil and deep fry the marinated chicken pieces till golden brown.
• Now in a separate wok / kadhai heat 1 tbsp. oil and add garlic paste and green chilies and sauté for few seconds.
• Add 2 cups of chicken broth or water. Bring to boil and add sugar, pepper powder, salt , ajinomoto and remaining Soya sauce.
• Add fried chicken pieces to it and cook for few minutes.
• Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps. Cook for 2-3 minutes.
• Serve chilli chicken hot garnished with chopped green onion tops. Goes well with steamed / boiled rice.

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Ingredients:

2 medium onions
1 cup milk
2 tbs chopped fresh ginger root
2 tbsp Punjabi garam masala
6 tbs butter or vegetable oil
1 tsp ground turmeric
3-4 lb. chicken, skin removed, cut
2-3 fresh green cayenne peppers, minced, into small pieces or serranos/jalapenos as substitute
1 cup fresh plain yogurt
Salt and ground cayenne to taste
1/4 cup almonds, ground A few strands whole saffron, soaked in 2 tbs. warm milk
1/4 cup walnuts, ground

Preparation:

• Minced fresh cilantro and whole 1/4 cup melon, pumpkin or squash seeds almonds/cashews for garnish (optional), ground
• Put the onions and ginger in a blender or food processor and process into a smooth paste (consistency of apple sauce).
• Heat the butter or oil in a heavy, deep skillet and gently brown the onion-ginger mixture, stirring often. Add the chicken and yogurt.
• Combine well and cook over medium heat until the mixture becomes rather dry and the chicken begins to brown.
• Grind the almonds, walnuts and melon seeds until quite fine. Stir them into the milk, then add the mixture to the chicken along with the garam masala, turmeric, chili peppers, salt and ground cayenne.
• Cook over medium heat, stirring often, until the chicken is very tender and the sauce is very thick (about 10-15 minutes). Stir in the saffron/milk mixture and cook 1-2 minutes longer. Serve chicken dilruba with roti, naan or paratha.

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Ingredients

• 6 x 180-200g Quality Mark eye fillet, sirloin, scotch fillet, or tenderised barbecue steaks (or 6 x 250-300g T-bone steaks)
• 1-2 Tbsp oil
• 1-2 Tbsp salt
• 3 Tbsp cracked black pepper (or mixed peppercorns)
• 1 tsp garlic powder (optional)

For the Mustard Cream

• 250g sour cream
• 2 Tbsp wholegrain (or regular) prepared mustard
• 1 tsp instant powdered chicken stock
• 2 Tbsp fresh chives, chopped
• 1 tsp prepared horseradish (optional)
• 1 tsp pickled green peppercorns (optional)

Method
Combine the salt, cracked pepper and garlic powder. Oil the steaks individually and press the peppercorn mixture onto each side of the oiled steaks. Barbecue steaks over a high heat for 3-5 minutes per side (or 5-7 minutes per side for T-bones), turning once. Combine all the mustard cream ingredients, blending well. Serve each steak with a dollop of mustard cream.

Serves 6

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