The amazing Jelly Tip Cheesecake!!!

Jelly tip is all the rage at the moment. With the release of the Whitakers chocolate bar and also griffins releasing Jelly tip biscuits. So to take to a recent house warming I couldn’t help but I make my own mash up and make a Jelly Tip cheesecake!

Now if you think it sounds too good to be true, well it tasted pretty damn good! With a layer of vanilla biscuit crumbs, topped with vanilla cheesecake mix – you could use any filling you like. (I find my top secret white chocolate cheesecake filling works for every occasion) then with a layer of raspberry jelly topping the whole thing in chocolate ganache!

I made it over a couple of nights as I set the jelly in a pot and then transferred it onto the cheesecake. Not the best idea as the jelly cracked when I moved it and so when I poured the ganache over the top it went in the cracks so the surface was a bit rough.  And the jelly sweated a little with the ganache and there was a bit of gooey red liquid hanging about.

Aside from the presentation lacking somewhat it had rave reviews from everyone who tasted it. The poor gluten intolerant people had to say no, but you could make it with an almond base instead. Unfortunately even tho  I am lactose intolerant I still haven’t come up with a dairy free cheesecake alternative. Nuts are just way too expensive!

All in all this was a great first attempt and was a winner with the crowd. Next time I would see if there was an easier way to set the jelly! I have been asked for the recipe. But at the moment I think I will be keeping this to myself! Unless Tip Top want to come on board!

Here is a picture! I really should work on taking more pictures of the things I make. My phones just not cut out for it, but you get the idea.

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Feijoa Tarts

This time of year reminds me of staying at my Nanas place. Running out to see if any Feijoas had fallen off the tree overnight and eating them where they lay.

The taste of Feijoa is rather unusual. On Wikipedia they say its a cross between pineapple, mint and apples. Some of my favourite things. So what better way to showcase them then in this delicious tart, sweet crispy pastry on a rich almond paste.

Crisp sweet pastry cases with a sweet almond filling, topped with delicious feijoa. Make the most of feijoa season by serving up some tarts at your next dinner party or make muffin tin sized to share for morning tea.

Makes 4

Ingredients:

  • sweet pastry
  • 4 medium, ripe Feijoa
  • 100g ground almonds
  • 100g sugar
  • 100g soft butter
  • 3 egg yolks
  • 1 Tbsp sliced almonds

Method: Preheat oven to 180 degrees and blind bake the pastry cases for 10 minutes. Remove the paper cases and reduce the oven temp to 150 degrees. Bake for a further 8-12 minutes until the base of the pastry is cooked and the edges are lightly golden. In a small bowl mix together the ground almonds, sugar and butter. Add the egg yolks and mix to a smooth paste. Peel the feijoa and slice thinly. Fan a feijoa into a circle and lay over the top if each tart base, sprinkle with sliced almonds. Bake for a further 15 minutes until the filling us set and golden. Remove from the oven and allow to cool before serving. Great, served with some freshly whipped cream.

tart

 

Porterhouse steak with orange rocket salad & candied walnuts

A refreshing and light mid-week meal using Silver Fern Farms porterhouse steaks teamed with a fresh rocket and orange salad and crunchy sweet and salty candied walnuts.

Serves 2

Ingredients:

•1 packet Silver fern Porterhouse steaks at room temperature
•2 tsp oil
•2 handfuls of fresh rocket
•1 large orange
•drizzle of olive oil
•¼ cup caster sugar
•½ cup walnut halves
•Sea salt & ground pepper

Method:

Put the sugar in a pot and turn on the heat to medium high. Let the sugar slowly melt until it turns pale caramel.

Take off the heat and quickly add the walnuts and mix till they are coated in the sugar. Tip onto grease proof paper, spread out and sprinkle with sea salt. Let cool.

Rub the meat with oil and a generous amount of salt & pepper. Put into a hot pan for 3-4 rare-medium each side. Remove from pan and let rest for 10 minutes.

Assemble salad. Prepare orange by finely grating ½ teaspoon of zest and removing the rest of the skin. Cut the orange flesh into wedges avoiding the membrane.

Squeeze the extra juice into the bowl with the zest, segments and the fresh rocket mix gently, drizzle over some olive oil.

Place the rocket salad in a pile on a plate, alongside the candied walnuts & the sliced rested meat.

Serve.

porthouse-steak-orange-rocket-salad

Venison Roast with tamarillo chutney, duck fat potatoes and honey glazed carrots

Succulent roast Venison shoulder with tamarillo chutney, crispy duck fat roast potatoes and sweet buttery honey glazed carrots. The perfect Sunday afternoon roast to celebrate a special occasion.

Serves 2-4

Ingredients:

• 1 Silver fern Venison roast at room temperature
• 4 tamarillos
• ½ red onion finely sliced
• ¼ cup brown sugar
• ½ cup red wine
• floury potatoes
• 1 Tbsp. flour seasoned generously with salt & pepper
• bundle baby carrots
• ½ cup duck fat
• oil
• Salt & pepper
• 1 Tbsp. butter
• 1 tsp. honey
• sesame seeds

Method:

Tamarillo chutney

Remove the skin from the tamarillos by cutting a cross in the tip of the fruit and plunging into boiling water for a couple of minutes until the skin begins to curl back. Remove from water and peel skin off. Roughly chop the fruit.

In a small pan sauté the red onion until tender. Add the brown sugar and red wine. Simmer for 20 minutes until the wine has reduced. Turn off heat. Cool, store chutney in a sealed jar in the fridge.

Roast Potatoes

Put the duck fat into a roasting dish and place in the oven at 180 degrees

Peel the potatoes, using either small ones and keeping whole or large and cutting in half. Allowing 3-4 pieces per person. Bring to the boil in a pot of water. Boil for 15 -20 minutes till partly cooked. Drain and cool.

Put the seasoned flour in a plastic bag, add the potatoes and shake to coat.

Place in the hot duck fat and bake for 45 minutes till crispy. Time will vary depending on the size of the potatoes pieces.

Venison Roast

Rub the venison with oil and season generously with salt & pepper.

Heat a non stick fry pan. Sear the meat for 5 minutes till all surfaces and browned.

Place in a roasting dish and into a hot oven, 180 degrees for 25 minutes. This will result in medium rare cooking. Roast longer if you prefer.

Remove the roast from the oven. Set aside and cover with tin foil to rest.

After 10 minutes the meat is ready to slice and serve.

Honeyed carrots

Remove the excess tops and ends of the carrot and wash. Heat 1 inch of water in a sauce pan until boiling. Add the carrots. Boil for 5 minutes until the carrots are tender.

Drain any extra water out of pot. Add the butter & honey. Stir until the butter is melted and the honey dissolved. Sprinkle with sesame seeds before serving.

venison

Figs in Bacon

Everything tastes better with Bacon!!!

I was aiming for Fresh figs as I had seen this on tv the other week. The local supermarket didnt have any. So Dried it was. They were AMAZING!

Super simple to make. Just get a packet of streaky bacon and some dried figs.

Wrap the bacon around the figs so they are enclosed and then put on a baking sheet and bake for about 15mins till golden.

Let cool slightly then serve. Great as an after work snack. I only had 3 and found then very filling.

Bacon & corn fritters

The sweet and savoury combination of bacon and corn combines well in these fritters. Serve with yoghurt and sweet Thai chilli sauce for a great brunch idea. Best eaten warm just after frying.

 Makes approx. 16 fritters

 Ingredients:

  • 1 can creamed corn
  • 4 rashers bacon
  • ½ red onion
  • ½ red capsicum
  • 2 spring onions
  • 1 cup flour
  • ¾ cup milk
  • 50g butter melted butter
  • 1 egg
  • Salt & pepper

 Method:

Grill the bacon and once cool slice into small pieces.

Dice the red onion, capsicum. Slice the spring onions and put into a bowl with the creamed corn.

Add the flour, milk, melted butter, egg and seasoning. Mix to thoroughly combine. Rest the mix for an hour.

Heat a non stick pan to medium. Using a ladle spoon the mixture into the hot pan. Cooking 4 at a time. Once bubbles appear on the top of the fritter its time to turn the pan cake over. Then leave to cook until the underside is golden brown.

Remove from the pan and keep warm on a plate in the oven until all fritters are cooked.

Serve with guacamole, Greek yoghurt or sour cream, drizzled with sweet Thai chilli.

Roti Bread

The buttery garlic topping makes this fried flatbread a great side dish for many meals. Best eaten straight after frying.

Makes 10

Ingredients:

  • 2 cups plain flour
  • 1/2 tsp salt
  • 1 cup cold water
  • 100g melted butter

 

  • 25g melted butter
  • 1tblsp chopped herbs, mint & Coriander
  • 1tsp crushed garlic
  • sea salt grinder

Method:

In a large bowl sift the flour and salt. Make a well in the centre of the flour and pour in the cold water. Slowly combine the flour and water into it forms a ball.

Knead the dough for about 5 minutes until it becomes smooth. Use extra flour on the bench to avoid the dough from sticking to the bench .

Once you have worked the dough enough and it is nice and smooth, divide it into 10 portions.

Roll each piece into a rectangle, dusting the bench and rolling pin with flour as you go. Brush the dough with the melted butter then roll up like scroll.

Lift up the scroll and stand it on its end. Push it down and flatten out the dough so that the buttered side is now coiled through the bread.

Roll the bread into a 12cm circle.  Do this for all 10 breads, stack on a plate, putting a piece of plastic wrap between each roti. Set aside to rest.

When you are ready to cook the roti…

Butter one side of the bread and place this in the pan. Cook until the bottom of the bread is a golden brown. Butter the topside and then flip over the roti and cook on the other side.

Into the second lot of butter add the some finely chopped parsley, coriander & crushed garlic.

When the roti is cooked on both sides take it out of the pan and brush with the melted butter and herb mix, then grind over some fresh sea salt.

Continue to cook all the roti in this way. Then it is ready to serve.