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Chocolate Fudge Sea-Salt Brownies Recipe

5 Sep

I tend to sway more towards savoury in the Sweet vs Savoury debate, however who doesn’t like chocolate fudge brownies?! Actually I have an Italian friend Petrica who doesn’t like chocolate – but I think even she wouldn’t be able to resist these!  After having the most amazing salted caramel I’ve ever had a couple of months ago at Michael Caines’ restaurant Abode in Chester, I’ve had sweet/savoury desserts on the brain so needed to make a batch of these to get it out of my system. I certainly wasn’t disappointed, it might sound strange to some who have never tried this before but the salt really brings out the flavour and is delicious.

Ingredients:

250g unsalted butter, cubed

350g dark chocolate, chunks

200g caster sugar

200-250g unrefined cane sugar (I used dark brown muscovado sugar – if you can’t get any of this then just use 400-450g of caster sugar)

1 generous dash Malibu (or other coconut liquor)

9 small eggs (or 6 large ones)

250g plain flour

a teaspoon of Vanilla Essence

10-12g Sea Salt

150g chopped fudge

large handful of chopped pecan nuts

1) Preheat the oven to 180°C and line a square baking tray (I used 30cm x 30cm) with baking paper and grease with a little butter.

 

2) Bring a large pan of water to the boil then simmer gently.

3) Put chocolate and butter cubes in a large mixing bowl with both sugars (or only caster sugar if just using that), then sit bowl in pan resting on water. Stir occasionally.

  

4) Add generous dash/pouring of malibu/coconut liquor and continue to stir occasionally until completely melted.

 

4) Meanwhile, whisk eggs in large bowl until light and fluffy

  

5) Mix whisked egg with melted chocolate mixture

  

6) Sieve flour in to mixture

7) Add vanilla essence, sea salt and fudge

 

8 ) Pour mixture in to baking tin and add pecans on top

  

9) Sprinkle with sea salt and place in oven and bake for 35 minutes

 

10) Check the mixture is cooked right the way through, if so remove from oven, cool in tin, then cut in to squares. These brownies last quite a while so don’t get too carried away on the first day!

  

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Thai Green Chicken Curry Soup

27 Jul

First ever post – I’ll try and withhold my excitement long enough to put out there on the blogosphere this most delicious of Thai recipes which you really must try! The idea of this blog is to share my love and passion for food, not entirely sure what direction that is going take at the moment – probably a mixture of recipes, reviews and general musings about food.

The aim of the recipes part of the blog is show a step-by-step process, one of my gripes with cookbooks is that you are usually lucky to get one decent photo of the dish, invariably the finished article by a professional photographer, so I’m going to try and break it down into a step-by-step process with lots of (non-professional) photos!

Thai Green Chicken Curry

  • Serves – 6-8 people
  • Preparation time – 15 mins
  • Cooking time – 45 mins
Ingredients
  • a dash of olive oil
  • 1 onion, diced
  • 5 cloves of garlic, finely sliced
  • 2 large green chillis (or less depending on how much you like it hot!), 1 finely chopped, 1 cut down the middle
  • 500g of chicken breast (thigh fillets are just as good), chopped in to thin pieces
  • medium jar of thai green curry paste (I used Thai Kitchen 280g)
  • 400ml tin of coconut milk
  • 2 litres (3.5 pints) of chicken stock
  • a dash (2-3 tbsp) of fish sauce
  • 6 kaffir lime leaves, crushed
  • 1 bunch of spring onions, whites cut diagonally, greens finely chopped
  • 300g pack of green beans, ends trimmed and cut in half
  • 300g (approx) of bamboo shoots
  • handful of basil
  • juice of 2 limes

The first and most noticeable thing about this dish is the colour, the green theme of the ingredients really make for the most amazingly vibrant dish that would look good on any table. This is the most delicious dish and the best thai green curry i have tasted outside of Thailand!

1) First put the olive oil in a large saucepan on medium high heat until smoking then add the onion and cook for 2-3 minutes until it starts to turn brown stirring occasionally to ensure even cooking.

2) Add the garlic and half of the chopped and cook for 30-40 seconds

3) Add the Chicken and cook until browned, stirring quite a lot

4) Add the Thai green curry paste and cook for a short time (2 mins) mixing the paste so it gets a good coverage

5) Pour in the chicken stock, lime leaves, coconut milk and fish sauce, bring to boil then simmer for 12 minutes.

7) While this is cooking, blitz the basil, the other half of chopped chilli and the lime juice together with a blender (hand blender is fine too)

8 ) Add the spring onion tops, bamboo shoots and green beans and cook for a further 4-6 minutes

9) Put in the spring onion whites as well as the basil/lime juice/chilli paste and give a good stir to spread that green love around, simmer for a final 2-3 minutes – by this time the chicken should cooked all the way through but still nice and tender.

10) Enjoy on its own as a soup for a light lunch or starter, or as a curry with basmati rice. Add a little rice flour/cornflour to thicken according to taste.

Thai Green Chicken Curry Soup