Place the castor sugar
and brown sugar or caramel, butter and eggs in a large bowl and whisk well for 5 min.
Recipe [ILLUSTRATION OMITTED] Curing mix 2-3kg pork belly 500g of Castor sugar
500g table salt 6 tablespoons of cinnamon powder 4 teaspoons of chili powder 5 tablespoons of cracked black pepper Smoking mix 700g Manuka wood chips 2 cinnamon sticks 1 handful of chili flakes 3 tablespoons of ground nutmeg 1 tablespoon of whole black pepper
Put castor sugar
into a pan with a little water and heat until dissolved, continue boiling to 112degC taking care not to stir the sugar.
Serves 4 INGREDIENTS *8 medium sardines, whole but gutted and scaled and the heads removed 8 slices of smoked streaky bacon 16 large leaves of fresh basil Salt and pepper Olive oil FOR THE RATATOUILLE CHUTNEY *1 small aubergine (diced) 1 red pepper (diced) 1 courgette (diced) 2 cloves garlic, chopped 1 red chilli, finely chopped 1/2 chopped red onion (diced) 4 chopped tomatoes (diced) 5g basil chopped 75ml white wine vinegar 25g castor sugar
Seasoning METHOD *In a pan, saut the garlic, onion and chili in a little olive oil before adding the aubergine and peppers and cook for a fewminutes.
Drizzle melted butter over crumbs, sprinkle castor sugar
on top and mix until thoroughly combined.
8oz crushed digestive biscuits 2oz butter (melted) Zest of 1 lemon 12oz of cooked pumpkin flesh (roasted) 7oz of castor sugar
480g cream cheese A sprinkle of ground cinnamon 4 eggs Whipped cream for serving
Add the castor sugar
, salt and vinegar to the sauce and bring to the boil.
250g digestive biscuits 4tbs castor sugar
125g finely chopped pecan nuts
Ginger snaps Ingredients All purposed flour 2 1/2 cup Brown sugar 1 cup Oil 3/4 cup Molasses 1/4 cup Eggs 1 Baking soda 1 tsp Cinnamon powder 1 tsp Ginger powder 1 tsp Cloves powder 1/3 tsp Salt 1/4 tsp Castor sugar
1 tbsp Method Preheat oven to 375 degrees Fahrenheit, lightly grease the cookie sheet with butter and line with butter paper and keep aside.
Whisk the egg whites in a mixer until stiff, then add the castor sugar
and resume whisking until stiff like meringue.
Fish dish is a delicious fruity treat with a kick HEATHER HOOD Soy marinated salmon, with pickled cucumber and mango salsa Serves - 4, Prep time - 30 mins, Cook time - 10 mins INGREDIENTS: 4 x 125-150g escalopes of salmon 75g root ginger - pureed 2 red chilli - de-seeded, finely diced 3 cloves of garlic - pureed 2 limes - juiced 50ml toasted sesame oil and a splash for the salsa 50g honey 100ml habhal soy sauce 1 ripe mango - cut into 2cm chunks Small handful chopped basil leaves 1 tsp castor sugar
1 cucumber - peeled (discard core) Salt Splash of rice wine vinegar METHOD: Mix one chilli, the juice of a lime, ginger, garlic, soy, honey and 50ml of sesame oil until smooth.
Put castor sugar
into a pan with a little water and heat until dissolve, continue boiling to 112degC taking care not to stir the sugar ?
Crme ptissire ingredients 250ml milk, 1 vanilla pod split lengthways, 3 egg yolks, 75g castor sugar
, 25g plain flour method?
400g rhubarb 140g castor sugar
One vanilla pod 150ml lemonade 550ml double cream 275ml milk Three leafs of gelatine Eight egg yolks One pack of sponge fingers One trifle bowl Chop the rhubarb into oneinch pieces, put into a non-aluminium pan with the lemonade and 100g of the castor sugar
and cook gently until the rhubarb has broken down.
Beat the egg yolks with the castor sugar
until the eggs are fluffy and light yellow in colour.