Recipe of the Week: Chocolate Fudge

Why Chocolate Fudge?

It is chocolaty, fudgy and best of all so easy to make. I have been making this fudge since high school and have to be honest in saying that it defiantly helped win friends and even teachers. This fudge was always a must for sleep overs and exam time.

What I love about this recipe is that it is so easy to make, yet lets your imagination run wild with variety ideas. It is the perfect sweet snack to have for when friends come round, or any picnic affair.

Enjoy, but be warned friends may come knocking at your door in the middle of the night for another bite of this rich chocolaty and decadent goodness.

Ingredients

1 395g tin Nestle condensed milk
1 375g bag of chocolate button melts (dark or milk)
250g nuts (preferably soft such as pistachio, pecan or macadamia nuts)
10ml flavoured alcohol (such as Baileys, Cointreau or Frangelico)

Method

In a bowl over simmering water (or in the microwave) melt the chocolate buttons and condensed milk and stir to combine. Add the nuts and alcohol and stir.

Line a square 15cm tin with baking paper and pour in the chocolate mixture. Spread out flat and tap out any air bubbles. Refrigerate for 1-2 hours or until it is set.

Remove from the tin and cut into bite size pieces.

Store in the refrigerator for up to 3 weeks.
Serves 1-20 (depending on how greedy you are)

Bon Appetite.

Recipe of the Week: Spinach Pie

Why Spinach Pie?

This has to be the best spinach pie I have ever eaten. While I was in Florence, Italy I visited the St Lorenzo Market, a wonderland of fresh fruit and vegetables, meats of every kind, pastas, breads, chocolates and some fantastic delicatessens. It was here that I fell in love with a charming delicatessen, Perini.

Amongst the hanging prosciuttos, pecorinos, and anchovies was an assortment of house made condiments, pates, marinated olives and pies. It was love at first bite. After intense analysing and happy eating I have come up with my own version of this fantastic dish. I hope you all try it either at Perini in Florence or in your homes.

Ingredients

1 packet short crust pastry
400 g frozen spinach
300g cream
4 egg yolks
1 egg
80gr freshly grated Parmesan
2 tablespoons bread crumbs
3 tablespoons truffle oil
1 anchovy, mashed into a paste
Salt
Pepper

Method

Preheat oven to 180 degrees Celsius.
In a saucepan or microwave defrost the spinach according to packet instructions and allow to drain in a colander. In the meantime rollout the pastry and line a 25 cm tart pan or a 30cm rectangular one. Prick the base with a fork and bake in oven for 10 minutes or until the pastry feels dry. Take out and allow to cool.

In a separate bowl whisk together the eggs, cream, Parmesan and anchovy and season with plenty of pepper and salt (use more than you think you will need).
Using a clean tea towel place the spinach in the middle and squeeze out all excess water. Mix the spinach and breadcrumbs into the egg mix and pour into the pastry shell.

Bake for 25- 30 minutes or until the surface feels firm and the eggs have set.
Allow to cool before serving, as the filling may still be soft.

Serves 3-6 depending on how hungry.

Bon Appetite.

This Week's Recipe: Jan Willem's Meat Balls

Why Meat Balls?

I don’t know if it is because I am on holiday or because the Dutch really know how to cook, but whenever I am in Holland I seem to find my self overwhelmingly happy with every meal I eat.

This said I think I am also lucky in having a family that like good food and know how to cook it.

I got this recipe from my uncle Jan on my recent vacation to Holland (and Italy).

These meatballs are amazingly good. Think rich hearty moist and succulent spiced meatballs with a delicious jus made from their own cooking juices.

They are perfect served with steamed rice and vegetables or al dente pappardelle drizzled with olive oil. Or if you are being indulgent (which I am sure you will be after tasting one of these) crunchy fresh bread spread with plenty of creamy butter, a hot meat ball and plenty of jus to mop it all up with.

Thank you Jan for this recipe it is wonderful.

Ingredients

400g Chuck or blade steak, cut into 1 inch cubes
250g Pork butterfly or loin steaks, cut into 1 inch cubes
150g Pork belly(rind off), cut into 1 inch cubes
2 eggs, beaten
50g fresh breadcrumbs
1 teaspoon ground white pepper
1/2 teaspoon ground nutmeg
1/2 teaspoon ground coriander
1/2 teaspoon mustard powder
1/2 teaspoon turmeric
1/2 teaspoon smoked paprika powder
1/4 teaspoon ground dried chilli ( or chilli flakes)
2 teaspoons salt
1/2 teaspoon ground black pepper
flour to dust

Method

Place meats in a meat mincer, or a food processor and pulse until the meat breaks down (be careful not to mince the meat too fine though, you don’t want a mouse like consistency). You can also ask you butcher to mince these meats for you, if you wish.

In a large bowl place the mince, beaten eggs, breadcrumbs and spices. Mix thoroughly until all ingredients are combined. If the mixture is a little dry or wet add more egg or breadcrumbs.

Roll a small ball the size of a 10 cent coin, fry in a little olive oil to test for seasoning. When you are happy with the seasoning, roll the balls the size of tennis balls and dust them with flour.

Heat a little olive oil in an earthenware or heavy based pot with a lid and brown all sides. When the balls are golden brown add enough water to cover and place on the lid . Cook on a low heat for 1 1/2 hours.

Take the balls out, skim the fat off the jus and reduce by 1 /3.

Serves 4
(2 balls per person)

Bon Apetite.