Kane's Kitchen - 31st July 2012 - Salted Caramel Chocolate Tarts

Salted Caramel Chocolate Tarts

* Thanks to Ben M for this little gem J *

Makes:  Approx. 24 mini tarts

Prep Time:  15 mins

Cook Time:  20 mins (plus cooling)

What You’ll Need:

• 1 cup plain flour
• 90g butter, chopped (for tart base)
• ¼ cup caster sugar
• 100g dark chocolate, melted
• 395g can condensed milk
• 30g butter, chopped (for caramel filling)
• 2 tbsp golden syrup
• ¼ tsp salt

  What You’ll Need To Do:

1.        Preheat oven to 180°C.  Grease a 24-hole mini muffin pan with some butter. 

2.        Sift flour into food processor.  Add 90g butter and the caster sugar and pulse until it resembles fine breadcrumbs.  You can rub the butter into the flour by hand if you don’t have a food processor.  Be sure not to over-combine. 

3.        Press 2 tsp (approx.) of the mixture firmly into the greased mini muffin pan. Bake for 10 minutes or until lightly golden. 

4.        Meanwhile, make the caramel filling.  Combine 30g butter, condensed milk, golden syrup and salt in a saucepan.  Stir over a low heat until the butter melts and the mixture is combined and has thickened (about 5 mins). 

5.        Pour the caramel over the bases and return to the oven for 3 minutes.  Allow the tarts to cool for 15 minutes in the pan (or until caramel is set) and then gently remove.  Cool in the fridge if required. 

6.        Top the tarts with some melted chocolate and cool at room temperature or in the fridge if you need them quick! 

Kane's Kitchen - 24th July 2012 - Carbonara Sauce

This recipe calls for a raw egg yolk to finish the pasta sauce.  Don’t be alarmed – the egg will cook due to the heat from the pasta. 

I guarantee this sauce will be a favourite – the bread crumbs give the dish a great texture!

    

Carbonara Sauce

Serves:  4    

Prep Time:  5 mins

Cook Time:  10 mins

What You’ll Need:

• 400ml full cream
• 5 slices prosciutto or pancetta, sliced
• ½ red onion, thinly sliced
• 2 cloves garlic, crushed
• 8 button mushrooms, sliced
• ¼ cup grated parmesan
• 4 egg yolks, whisked
• ¼ cup white wine
• 2 tsp cracked black pepper
• 1 cup panko bread crumbs, toasted
• 1tbsp olive oil
• Knob butter
• ¼ cup chopped parsley

What You’ll Need To Do:

1.        Combine the olive oil and breadcrumbs on a baking tray.  Season with salt and bake for 180 degrees for 5 minutes or until golden.  Set aside. 

2.        Saute prosciutto/pancetta, garlic, onions and mushroom with the butter until crispy and caramelised.  Set aside. 

3.        Toast the black pepper in a frypan for 30 seconds and add cream and white wine.  Reduce for 5 minutes and then add grated parmesan cheese. 

4.        Add the cream mixture to the pancetta mix and stir.  Remove from the heat.

5.        Cook fresh pasta for 4 minutes or until al dente. 

6.        Arrange pasta in a bowl and add some carbonara sauce.  Add approx. 1 egg yolk per serve to the mix and stir through (this gives the pasta a creamy texture – the egg yolk will cook due to the heat from the pasta and sauce). 

7.        Garnish pasta with grated parmesan, parsley and a good amount of the toasted breadcrumbs.  

Kane's Kitchen - 17th July 2012 - Mushroom Sauce

Mushroom Sauce

Makes approx. 2 cups

Prep Time:  5 minutes
Cook Time:  20 minutes
 

What You’ll Need:

• 2 tbsp olive oil
• 1 red onion, diced
• 500g button mushrooms, sliced
• 2 cloves garlic, crushed
• ¼ bunch fresh thyme leaves, finely chopped
• 1 cup sweet sherry
• 1 tbsp white wine vinegar
• 2 tsp Worcestershire sauce
• 100ml cream
• Salt and pepper to season

 

What You’ll Need To Do:

1.        In a heavy based saucepan, heat oil and add onions.  Cook until soft.  Add mushrooms and cook for 3 minutes, or until mushrooms start to brown.

2.        Add the garlic and thyme and cook for 2 minutes.

3.        Stir in the sherry, vinegar and Worcestershire sauce and cook until the liquid is reduced by half. 

4.        Stir in cream and bring to the boil.

5.        Season with salt and pepper then serve.

6.        For a thicker sauce, add 1 tsp corn flour dissolved in 1 tbsp water.

Kane's Kitchen - 3rd July 2012 - Mulled Wine

Mulled Wine

  

 

Serves:  8    

Prep Time:  10 mins

Cook Time:  20 mins

  

What You’ll Need:

• 2 bottles red wine (merlot seems to take on the flavours the best)
• ½ cup caster sugar
• 6 whole cloves
• 2 cinnamon sticks
• 1 vanilla bean, halved
• 1 whole nutmeg, roughly grated
• 1 orange, juiced and rind roughly chopped
• 1 apple, skin on, roughly chopped
• Rind of 1 lemon, roughly chopped
• 2 dried bay leaves

What You’ll Need To Do:

1.        In a heavy based saucepan, add the juice and peel of the orange, apple, lemon rind, bay leaves, sugar, cloves, cinnamon sticks, vanilla bean and grated nutmeg.  Add just enough red wine to cover the mixture and simmer until the sugar has dissolved. 

2.        Bring to the boil and simmer for a further 3-4 minutes, or until the mixture starts to thicken. 

3.        Add the red wine, bring to the boil and then simmer gently for 10 minutes. 

4.        Strain the mulled wine into a large jug and serve immediately.   

Kane's Kitchen - 26th June 2012 - French Onion Soup

French Onion Soup

  

Serves:         6-8    

Prep Time:   20 minutes
Cook Time:  1 hour

What You’ll Need:

• 80g butter, chopped
• 1 tbsp olive oil
• 8 medium brown onions, sliced (approx. 1kg-1.5kgs)
• 2 tbsp fresh thyme
• 2 cloves garlic, crushed
• 2 bay leaves
• 2 tsp brown sugar
• 2 tbsp plain flour
• 1 tbsp Dijon mustard
• 2L beef stock (8 cups)
• 1 cup water
• 1 cup white wine
• Salt and pepper to season
• 250g coarsely grated Gruyere cheese

What You’ll Need To Do:

1.        In a heavy based saucepan over medium heat, add the butter, oil, sugar, garlic, onions and thyme and cook for 35 minutes, stirring occasionally.  The onions should be soft and caramelised. 

2.        Meanwhile, preheat oven to 200°C.

3.        Add the white wine and cook for 2 minutes. Add the flour and cook for a further two minutes, stirring constantly.   

4.        Add the beef stock, water, mustard and bay leaves and simmer for 20 minutes.  Season with salt and pepper. 

5.        Ladle the soup into oven-proof bowls.  Scatter with the Gruyere cheese and bake in the oven for about 5 mins or until cheese has melted.

6.        Serve with crusty bread. 

Kane's Kitchen - 22nd May 2012 - Chocolate Brownies

Chocolate Brownies

Serves:  approximately 15 brownies

Prep Time:  10 mins
Cook Time:  35 mins
 

What You’ll Need:

• 250g unsalted butter, cubed
• 200g good quality dark chocolate, cut into pieces
• 50g chopped macadamia nuts
• Zest of ½ orange
• 80g cocoa powder, sifted
• 75g plain flour, sifted
• 1 tsp baking powder
• 360g caster sugar
• 4 eggs
• Crème fraiche, for serving

What You’ll Need To Do:

1.            Preheat oven to 180°c.  Line a 25cm square baking tin with baking paper. 

2.            In a large bowl over some simmering water, melt the butter and the chocolate and mix well.  Add the chopped macadamia nuts and orange zest. 

3.            In a separate bowl, mix together the cocoa, flour, baking powder and sugar.  Add to the chocolate mixture and mix well.

4.            Beat the eggs in a separate bowl and mix into the chocolate and flour mixture until you get a smooth, silky consistency.

5.            Pour the brownie mix into the baking tray and bake for 25 minutes.  Be careful not to overcook – when you insert a skewer, it should come out dirty.  You should have a firm crust on top and a gooey centre.

6.            Allow to cool in the baking tin for at least 30 minutes.  Carefully turn out and cut into squares. 

7.            Serve with macadamia ice cream or crème fraiche. 

Kane's Kitchen - 8th May 2012 - Thai Chicken Balls

Thai Chicken Balls

  Serves 4 (24 balls)

Prep time: 15 mins

Cook time: 20 mins

What you’ll need:

• 500g chicken mince
• ½ cup Panko breadcrumbs
• 1 egg
• 1/3 cup fresh coriander, finely chopped
• 2 tsp ginger, finely chopped
• 2 large spring onions, finely chopped
• 1 tsp sesame oil
• 1 tsp sambal chilli paste
• 1 tsp fish sauce
• 1 tblsp oyster sauce
• 1 tblsp lime juice
• 1 tblsp tamari paste (or soy sauce)
• Peanut oil for shallow frying
• Sweet chilli sauce for dipping

What you’ll need to do:

1. Preheat oven to 200°C
2. In a large mixing bowl, combine chicken mince, breadcrumbs and egg and mix well.  Add ginger, spring onions, sesame oil, sambal chilli paste, fish sauce, oyster sauce, lime juice and tamari paste and mix. 
3. Add the coriander and give the mixture one last stir.  
4. Roll the mixture into balls which are evenly shaped and about the size of a walnut (about 1 tablespoon of mixture each).  If the mixture seems to be too “wet” and is hard to roll, add some more breadcrumbs until the mixture comes together. 
5. Shallow fry the chicken balls in a heavy based frypan for approximately 2-3 minutes on each side or until brown.  Transfer to absorbent paper towel. 
6. Once all the chicken balls have been fried, transfer to a baking tray and finish off the cooking process in the oven for 5-10 minutes, depending on the size of your balls.
7. Serve with sweet chilli dipping sauce.

Kane's Kitchen - 1st May 2012 - Blueberry Pancakes With Whipped Lemon Butter

Blueberry Pancakes with Whipped Lemon Butter

Makes:  12   

Prep Time:  10 mins

Cook Time:  15 mins (plus cooking time)

What You’ll Need:

• 2 cups self raising flour, sifted
• 1 tsp bicarb soda
• 2 cups buttermilk
• 50g unsalted butter, melted
• 75g caster sugar
• 1 tsp cinnamon
• 1 tsp vanilla bean paste
• 2 eggs
• Pinch salt
• 250g blueberries, fresh or frozen

Lemon Butter (makes approx. 1 cup)

·         150g unsalted butter, at room temperature

·         ¼ cup icing sugar

·         Zest of 1 lemon

What You’ll Need To Do:

1.        For the lemon butter, combine all ingredients in a bowl and whip with an electric mixer until light and fluffy.  Refrigerate until set.

2.        Combine the sugar and eggs and mix well in a bowl.  Add the flour, butter, bicarb soda, buttermilk, caster sugar, cinnamon, vanilla bean paste, salt and ¾ of the blueberries and mix until combined. 

3.        In a non-stick pan, melt some butter (or you can use an olive oil spray) and heat until the butter is bubbling.  Pour approximately 1/3 cup of the pancake mixture into the pan.  Cook until bubbles form on top of the mixture and it sets around the edges (approx. 2 minutes).  Flip.  Cook for another 1 minute.

4.        Serve with a generous helping of the lemon butter, maple syrup, a dusting of icing sugar and a sprinkle of blueberries.  

Kane's Kitchen - 24th April 2012 - Beef Massaman Curry

Beef Massaman Curry

Serves:  4    

Prep Time:  15 mins

Cook Time:  90 mins

What You’ll Need:

• 800g chuck steak or gravy beef, cut into 3cm cubes
• Peanut oil
• 4 tbsp Massaman curry paste (use any store bought one)
• 2 cups coconut cream
• 1 cup coconut milk
• 1 cup water
• 1 brown onion, cut into wedges
• 3 medium potatoes, cut into quarters
• 2 tbsp fish sauce
• 2 tbsp palm sugar (can substitute with brown sugar)
• 2 tsp ground cardamom
• 1 cinnamon stick
• 1 tbsp tamarind paste
• ¼ cup roasted unsalted peanuts
• Naan bread or jasmine rice to serve

What You’ll Need To Do:

1.            In a large, heavy-based saucepan, add the curry paste and fry over a medium heat for about 3 minutes to release the flavours.  Stir continually, adding some of the coconut milk if the mixture starts to stick.   

2.            Add the beef and fry until the beef is sealed, about 2-3 minutes.

3.            Add the coconut cream, coconut milk, palm sugar, cinnamon and cardamom and bring to the boil.  Simmer, uncovered, for 45 minutes, stirring constantly.  If the mixture starts to thicken or looks too thick, add the water.

4.            After 45 minutes, add the onions, potato and peanuts.  Simmer for 30 minutes more. 

5.            For the last 15 minutes of cooking, add the fish sauce and tamarind paste.  Taste for seasoning and adjust where necessary.  Cook for 15 minutes more or until the potatoes have softened. 

6.            The sauce should have thickened slightly.  If it hasn’t, add 1 tsp cornflour dissolved in 1 tsp water to the curry. 

7.     Serve with jasmine rice or naan bread.  

Kane's Kitchen - 17th April 2012 - Chicken Cacciatore

Chicken Cacciatore

Serves:  4    

Prep Time:  15 mins

Cook Time:  30 mins

What You’ll Need:

• 4 chicken drumsticks
• 4 chicken thighs
• 2 tbsp plain flour
• Olive oil
• 1 large onion, diced
• 2 sticks celery, chopped
• 2 carrots, chopped
• 150g sliced pancetta or prosciutto
• 3 cloves garlic, chopped
• 125g mushrooms, sliced
• 150ml white wine
• 400g canned chopped tomatoes
• 1 tbsp tomato paste
• 2 tsp brown sugar
• 1 tbsp balsamic vinegar
• 1 tbsp lemon juice
• 1 tbsp chopped fresh rosemary
• 150ml chicken stock
• 2 bay leaves
• ½ cup pitted Kalamata olives
• 2 tbsp flat leaf parsley, chopped, for garnish

 What You’ll Need To Do:

1.      Dust the chicken pieces in flour and fry in some olive oil in a heavy based saucepan until brown.  Set aside.

2.        In the same saucepan, add some more oil and sauté the onions, garlic, celery, carrot and pancetta until soft.  Add the mushrooms and cook for a further 2 minutes. 

3.        Return the chicken to the saucepan and add the white wine.  Cook for two minutes. 

4.        Add the tomatoes, brown sugar, balsamic vinegar, lemon juice, tomato paste, rosemary, bay leaves and chicken stock.  Bring to the boil, then simmer, covered, for 20 minutes. Stir occasionally.

5.        Add the olives and cook for a further 10 minutes. 

6.        If desired, for a thicker sauce, remove the chicken pieces and reduce over a low heat for a further 10 minutes. 

7.        Garnish with parsley and serve with mashed potato or polenta. 

   

Kane's Kitchen - 3rd April 2012 - Caramel Easter Egg Slice

Caramel Easter Egg Slice

  

  

Serves:  12  

Prep Time:  20 mins

Cook Time:  5 mins

What You’ll Need:

• 200g shortbread biscuits
• 90g unsalted butter, melted
• 400g dark chocolate
• 300ml cream
• 2 tbsp golden syrup
• 1tbsp unsalted butter
• 80g desiccated coconut
• 250g caramel Easter eggs

 What You’ll Need To Do:

1.        In a blender, pulse the shortbread biscuits until crumbly.  Add the melted butter and pulse until combined.

2.        Line a 27cm x 17cm slice tin with baking paper.  Press the shortbread and butter mixture evenly into the bottom.  Refrigerate to cool slightly.

3.        Meanwhile, heat the dark chocolate, cream, golden syrup and 2 tbsp butter in a saucepan over a low heat on the stove.  Heat until the chocolate has melted and the ingredients come together and are combined and “glossy” (about 3-5 minutes).

4.        Take the chocolate mixture off the heat and allow to cool for 5 minutes. 

5.        Stir most of the desiccated coconut through the chocolate mix, reserving some coconut to sprinkle over the top of the slice.  

6.        Take the tin out of the fridge and position one caramel Easter egg per slice portion on top of the shortbread base.  Usually this would be 2 x 6 Easter eggs for the entire tin, but you can put more if you want smaller slice portions. 

7.        Drizzle the chocolate mixture over the Easter eggs.  Tap the tin on the bench to remove any air bubbles.  Top with the remaining coconut and refrigerate for at least one hour, or until the chocolate has set. 

8.        Cut the slice into portions, being sure to include a caramel Easter egg in each portion.

9.        Enjoy!  Happy Easter!  This also is a great gift idea  J