Anniversary Potluck - you're invited!!
"Chocolat" Potluck, yeah! (No, the "e" is not missing - remember the movie with Johnny Depp and Juliette Binoche?? Yeah, that one! That's our theme!)
Okay, so here's the dealio - these recipes are just suggestions. Play around, take out the wackier ingredients, make them vegan/vegetarian - whatever. Also, internet searches are wonderful things if you don't like what you see here. :) If you simply don't want to put in the effort or just can't - don't. We just want you to come celebrate with us. :) And having real food, not just desserts, is desirable, so get creative, chocolate or not! Lastly, DRESS COLORFULLY! Let's stick it to the Humboldt Rain and Dark Skies - put on your brightest clothes! You know you have 'em. Hiding in your closet. In a box. Dig, damnit, dig!
Sauces
Basic Chocolate Sauce: Ganache
The basis for most of the actual chocolates made in the movie, seem to be based on ganache. This is a very simple, basic preparation that made be used in many different ways, and flavored to taste with liqueurs or essences etc. Items like nuts, coconut etc may also be added.
200 gm dark semi bitter chocolate
125 ml cream
Directions:
1 Boil cream in a thick based pan and remove from the heat
2 Stir in the melted chocolate (add any essences or extracts, etc at this stage) and stir until blended and thickened
3a. If you want to make truffles: Place in the refrigerator to cool and set before use
3b. If you want to use this as a frosting: place in the refrigerator several hours before spreading.
** The sauce will cool as it is refrigerated and get thicker, so if you want to just have a dipping sauce, don't refrigerate it too long!
For simple truffles, roll by hand into balls and roll in cocoa powder
For truffles with almonds etc, press some ganache around the nut and roll by hand into balls, then roll in the cocoa powder
The ganache may also be pressed into moulds or shaped delicately by hand and then dipped into melted chocolate
Chocolate Sauce
Ingredients :
1 c. sugar
2 tbsp. cocoa
2 tbsp. flour
2 c. milk
1 tsp. vanilla
1 tbsp. butter
Sift sugar, flour, and cocoa together in saucepan, add milk. On medium heat stir until gravy thickens to desired consistency. Remove from heat add butter and vanilla. Great over hot biscuits for chocolate lovers breakfast.
Raspberry Sauce
Servings: Makes about 1 1/2 cups.
1 cup heavy cream
5 tablespoons raspberry jam
4 1/2 ounces fine-quality bittersweet chocolate (not unsweetened), chopped fine
1 ounce unsweetened chocolate, chopped fine
1 to 2 tablespoons cassis, or to taste
preparation
In a heavy saucepan bring the cream to a simmer with the jam, whisking, remove the pan from the heat, and add the chocolates and a pinch of salt. Let the mixture stand for 3 minutes, whisk it until it is smooth, and whisk in the cassis. Strain the sauce through a fine sieve set over a bowl and serve it warm over ice cream.
Makes about 1 1/2 cups.
Chocolate and Ginger Sauce
Ingredients
150ml/5fl oz milk
2 tbsp cream
55g/2oz plain chocolate
30g/1oz butter
1 tbsp golden syrup
2.5cm/1in root ginger, grated
Method
1. Put the milk in pan to heat. Bring to the boil and add the cream, keep warm.
2. Put the chocolate and butter in a bowl and mix well. Grate the ginger into the mixture, add the golden syrup, hot milk and cream and stir until melted.
3. Sieve the sauce and keep warm until needed.
Dishes
Tomato & garlic sauce with chocolate - might want to double this or so
Could be served with shrimp, other meat product, or pasta
1/3rd c butter
1 onion
1 celery stick
4 pc garlic cloves
1 can of diced or pureed tomatoes
1) Melt the butter in a large pot
2) Add the vegetables cut into fine dice, with a pinch of cayenne pepper to taste for 2 minutes
3) Add the thinly sliced garlic cloves and cook for a further 5 minutes
4) Empty the contents of the can into a blender and pulse gently if the can is of diced tomatoes
5) Add to the saucepan
6) Increase the heat slightly and stir back to a boil
7) Turn the heat down again and simmer for 15 minutes
8) Just prior to serving finely grate 25-50gm (2 or more oz) of chocolate into the sauce and stir until melted through
Braised saddle of mutton w/ chocolate sauce
1 saddle of mutton
2 celery sticks
1 large onion
1 large carrot
1/2 leek
2 pc garlic cloves
4-5 cups chicken stock OR vegetable stock
1) Heat a little oil in a large frying pan or roasting tray
2) Gently place in the saddle and brown on all sides
3) While the mutton is browning, prepare the vegetables: wash and peel as required, cut into large pieces and place into a large casserole dish with the whole garlic cloves
4) Place the browned saddle on top
5) Pour in the stock; this should only half cover the saddle (use more or less of the stated 1lt of stock as required)
6) Cover completely and seal with tin foil or casserole lid; no steam should be allowed to escape during cooking
7) Place into a pre-heated oven (approx 340F) and cook for approx 3 hours or until almost cooked and tender
8) Remove the lid and increase heat to 425F and allow meat to brown
9) Remove from the oven and place the saddle on a warm tray and allow to rest for 15 minutes; this will allow the muscles to relax and be more tender when carved and eaten
10) Place the liquid, cooking juices and vegetables in a blender and pulse together
11) Strain, re-boil and serve with the lamb or as a soup
Serve lamb with basic or flavored chocolate sauce on the side!
Roast chicken/turkey
Roast meat with chopped fresh rosemary, chopped fresh thyme, chopped fresh tarragon, 1 tbsp freshly ground pepper, salt, mixed with vegetable oil. Serve with chocolate sauce on the side.
Plums in red wine with chocolate
12 small red plums
a little over 1 cup sugar
4 c water
4 c red wine
2 pc cloves
1 pc star anise
1 pc cinnamon stick
1 pc bay leaf
1/2 pc nutmeg
1) Place the sugar, water, wine and all the spices in a large pan and stor to a boil over a medium heat
2) Allow to simmer to infuse the flavours and until a light syrup consistency is achieved
3) Add the plums and simmer until tender
4) Remove from the heat and finely grate in chocolate to taste, stir to melt through
5) Transfer to a clean serving bowl and allow the plums to cool slightly in the stock syrup
5) Serve warm with roast meats or place in a refrigerator to chill if serving as a dessert with whipped cream
Mole recipe with bell pepper, onion, garlic, tomato sauce, chili powder, a little chocolate and other ingredients.
3 to 3 1/2 pounds chicken pieces
1/3 cup vegetable oil
1 green bell pepper, chopped
1/2 cup chopped onion
1 clove garlic, minced
1 large can (15 to 16 ounces) tomato sauce
1 1/2 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon Tabasco sauce
1/2 ounce or more! chocolate
2 whole cloves
PREPARATION:
Place chicken in heavy skillet; add vegetable oil. Brown chicken on all sides then transfer to a baking dish. Pour off all but 2 tablespoons of oil. Add to skillet the green bell pepper, onion, and garlic.
Add remaining ingredients and cook until chocolate is melted. Pour over chicken. Cover and bake at 350° for 45 minutes, or until chicken is tender and juices run clear.
Serves 6.
Chocolate Caramel Roll
3/4 cup brown sugar
1/4 cup sugar
1/2 cup butter (NO substitutes)
3 Tbsp. maple syrup
1-1/2 cups coarsely chopped pecans
2 cups semisweet chocolate chips
20 (1/2" thick) slices French bread
1/2 cup brown sugar
3 Tbsp. butter, melted
6 eggs, beaten
2 tsp. Vanilla
1/2 cup heavy cream
1 cup milk
1/3 cup sugar
1/2 tsp. cinnamon
PREPARATION:
In heavy saucepan, combine 3/4 cup brown sugar, 1/4 cup sugar, butter, and maple syrup; mix until combined. Cook over medium heat until sugar dissolves and mixture is smooth, about 4-6 minutes. Pour into 3 quart 9x13" baking dish.
Sprinkle with half of the pecans and half of the chocolate chips. Top with half of the French bread slices.
In small bowl combine 1/2 cup brown sugar and 3 Tbsp melted butter and mix until crumbly. Sprinkle over the French bread slices in pan, then sprinkle with remaining pecans and chocolate chips. Top with rest of French bread slices.
In large bowl, combine eggs, vanilla, cream, milk, 1/3 cup sugar, and cinnamon and beat well with eggbeater. Slowly pour this mixture over bread in the baking dish. Press down on bread with spatula to make sure bread absorbs egg mixture. Cover and refrigerate 8-24 hours.
In the morning, preheat oven to 350 degrees F. Uncover baking dish and bake for 35-45 minutes or until casserole is lightly browned. Let stand for 5-10 minutes, then cut into serving size pieces and invert onto plates. Serves 10.
Can be prepared in 45 minutes or less.
Chocolate ravioli in bittersweet chocolate sauce
This is the cook at work, switching a few ingredients from the pastry chef's mise to his own. Except for the sugar, chocolate, and pastry cream, this is just like cooking dinner. The sauce is simply an all-purpose ganache that can be used for all manner of desserts.
Servings: Makes 6 servings.
ingredients
THE PASTA DOUGH
1 1/2 cups all-purpose flour
1/4 cup cocoa powder, plus more for dusting
3 tablespoons sugar
Pinch of salt
3 large eggs
THE CHOCOLATE PASTRY CREAM FILLING
3 cups milk
1 vanilla bean, split lengthwise
1/2 cup sugar
5 egg yolks
1/3 cup cornstarch
2 tablespoons unsalted butter
1/2 pound hazelnut chocolate (gianduja), roughly chopped
THE SAUCE
1/2 cup heavy cream
1/2 cup milk
1 tablespoon sugar
5 ounces bittersweet chocolate, roughly chopped
1 tablespoon unsalted butter
THE POACHING LIQUID
8 cups water
2 cups sugar
preparation
For the pasta dough, sift the flour, cocoa powder, sugar, and salt into a large mixing bowl and whisk to blend. Make a well in the center of the dry ingredients and place the eggs in the well. Using a fork, slowly incorporate the eggs into the flour, until all the eggs have been absorbed. Transfer the dough to a work surface and, using the palm of your hand, lightly knead the dough for 3 to 4 minutes. If the dough is sticky, sprinkle a little flour on the kneading surface. The dough is ready if, when you make an impression in it with the tip of your finger, the dough bounces back. Shape into a disk and tightly wrap in plastic film. Let the dough rest for at least 30 minutes in the refrigerator.
Meanwhile, make the pastry cream: In a medium saucepan, combine the milk and vanilla bean. Place over high heat and bring to a boil (be careful not to scorch the milk). Meanwhile, using a whisk, in a medium bowl, whip the sugar and egg yolks until pale yellow and frothy, about 2 minutes. Add the cornstarch and whisk to dissolve any lumps.
Remove the vanilla bean from the milk and discard. Temper the egg yolk mixture by pouring a little of the steaming milk into the yolks, whisking to incorporate. Whisk the egg yolks into the remaining milk in the pan, set the pan over medium heat, and whisk quickly and constantly until the mixture thickens and comes to a boil, then whisk for another minute. Add the butter and stir until incorporated. Transfer the pastry cream to a storage container and place plastic wrap directly against the cream to prevent a skin from forming on top. Refrigerate until fully chilled, about 2 hours.
Once the pastry cream has chilled, place the hazelnut chocolate in a microwave-safe container and microwave on high for 1 minute; or melt the chocolate in a double boiler over low heat. Remove the chocolate from the microwave and stir. Heat the chocolate for another minute, remove, and stir to melt the remaining chocolate. Add to the pastry cream and stir to incorporate. Return to the refrigerator and chill for at least 30 minutes.
Divide the pasta dough into 4 pieces. Using a pasta machine, one at a time, roll out each piece from the widest to the thinnest setting. Keep the remaining dough covered to prevent it from drying out.
To make the ravioli, dust a work surface with flour. Place one pasta sheet on the work surface. Starting about 2 inches from one end, place a teaspoon of filling every 4 inches down the pasta strip, ending about 2 inches from the other end of the strip. Brush the pasta dough with water, fold the dough over, and press to seal, being careful not to trap air inside the ravioli (or they will burst during cooking). Cut the ravioli into half-moons using a cookie cutter or pastry wheel. Press the edges together and squeeze to make the edges of the dough as thin as possible. Set the finished ravioli on a baking sheet lined with parchment and sprinkled with flour, to prevent sticking. Repeat with the remaining dough. You should get at least 24 ravioli. Refrigerate until ready to cook.
For the sauce, bring the heavy cream, milk, and sugar to a simmer in a small saucepan. Remove from the heat, add the chocolate, and stir until melted. Add the butter and stir to incorporate.
To cook the ravioli, bring the water and sugar to a boil in a large pot and boil until the sugar has dissolved. Add the ravioli to the pot and cook until al dente, about 5 minutes.
Meanwhile, gently reheat the chocolate sauce.
To serve, remove the ravioli with a slotted spoon, letting the excess liquid drain, and arrange 4 ravioli on each plate. Drizzle the sauce over each plate. Serve immediately.
Makes 6 servings.
Chocolate Pizza
For the true pizza lover: a dessert version.
Servings: Makes 6 servings.
Pizza dough
2 tablespoons butter (1/4 stick), melted
1/4 cup chocolate-hazelnut spread (such as Nutella)
1/2 cup chopped bittersweet or semisweet chocolate
2 tablespoons chopped high-quality white chocolate (such as Lindt or Perugina)
2 tablespoons chopped toasted hazelnuts
preparation
Preheat oven to 450°F. Line large baking sheet with parchment. Roll out dough on lightly floured surface to 11-inch round. Transfer dough to prepared sheet. Make indentations all over dough with fingertips. Brush melted butter over. Bake until pale golden, about 20 minutes.
Smooth chocolate-hazelnut spread over hot crust. Sprinkle chopped bittersweet chocolate and white chocolate over. Bake until chocolate begins to melt, about 2 minutes. Sprinkle chopped hazelnuts over, cut into wedges, and serve.
Makes 6 servings.
Pumpkin Enchiladas with Mole Sauce
Mole sauce is a rich, deep, smoky sauce with both a chocolate and chilli hit. I leave the seeds in the chillies, but take them out if you prefer. I like to serve this with guacamole and soured cream.
Ingredients
For the sauce
10 red chillies
2 tsp coriander seeds
1 tsp sesame seeds
25g/1oz flaked almonds
5 black peppercorns
2-3 cloves
1 onion, sliced
3 garlic cloves, crushed
1 tbsp cocoa powder
vegetable oil, for frying
400g/14oz can of chopped tomatoes
pinch of cinnamon
sugar, to taste
150ml/5fl oz stock
100g/3½oz dark 70% cocoa-solids chocolate, grated
For the enchiladas
vegetable oil, for roasting
2 butternut squash, peeled and cut into 3cm/1¼in cubes
400g/14oz can of refried beans
freshly chopped coriander leaves
1 red chilli, chopped
12 soft flour or corn tortillas
salt and freshly ground black pepper
To serve
soured cream
lime wedges
fresh coriander leaves
Method
1. Preheat the oven to 200C/400F/Gas 6.
To make the sauce, put the chillies, coriander seeds, sesame seeds, almonds, peppercorns and cloves in a mortar and pestle and crush. Tip into a frying pan and dry-fry for a minute or so until lightly charred.
2. In a separate pan, fry the onion, garlic and cocoa in a little oil for two minutes.
3. Add the tomatoes and bring to the boil, then add all the dry-fried spices, the cinnamon, sugar and stock and cook for 25 minutes. Transfer to a blender and blend until smooth. Turn out and fold in the chocolate.
4. For the enchildas, place some oil in a roasting dish and put in the oven to heat up. Place the squash into the roasting dish, season well and roast for 40 minutes, or until soft.
5. Put the squash in a bowl, add the refried beans, coriander and red chilli and stir to mix.
6. Divide the mixture between the tortillas, roll up and cut the ends straight. Put in a baking dish, cover, and cook in the oven for about 12 minutes, until warmed through.
7. To serve, put two tortillas on each plate and spoon over some of the sauce (it's pretty heady so not too much). Serve with bowls of soured cream, lime wedges and fresh coriander alongside.
Sweet and sour pork with raisins, pine nuts and chocolate
Method
1. Pre-heat oven to 160C/320F/Gas 2.
2. Place a large saucepan, or casserole on a high heat.
3. When very hot add the olive oil and brown the pork on all sides.
4. Add the onion and stir on heat for a minute until the onion is slightly golden.
5. Add the red wine and chicken stock and bring to the boil.
6. Season with salt and pepper and place in the pre-heated oven.
7. Cook for 1¼ to two hours, depending on the cut of meat, until it is lovely and tender.
8. Whilst the meat is cooking, place in a small saucepan the red wine vinegar and the sugar, stir till the sugar dissolves and then boil for two minutes.
9. Add the chopped chocolate, stir it, then add the raisins and then set aside to allow the raisins to plump up in the liquid.
10. When the meat is cooked (it should be very tender, if it is not, cook it for longer), add the chocolate and vinegar
mixture and the toasted pine nuts.
11. Serve with rice.
Black Bean and Eggplant Chilli
You don't expect to see eggplant in a chilli, but their meaty texture together with the strong taste of the black beans and the sneaky addition of chocolate make it a delicious combo.
Ingredients
100ml/3½fl oz vegetable oil
450g/1lb eggplant, cut into 2.5cm/1in cubes
2 red onions, finely chopped
4 garlic cloves, crushed
10 small red chillies, chopped (de-seeded if you like)
2 x 400g/14¼oz cans chopped tomatoes
1 tsp ground coriander
pinch of ground cumin
pinch of ground cinnamon
1 bay leaf
250g/9oz cooked black beans, drained and rinsed if tinned
salt and freshly ground black pepper
2 tbsp grated dark 70% cocoa-solids chocolate
grated cheese and/or soured cream, to serve
Method
1. Heat the oil in a pan and fry the eggplants for about four minutes, to color and soften. Remove and drain on kitchen paper.
2. Fry the onions and garlic in the same pan until soft, then add the chilies and cook for five minutes.
3. Add the tomatoes, coriander, cumin, cinnamon, bay leaf and eggplants and simmer for five minutes.
4. Add the beans, season well and cook for 15 minutes. Stir in the chocolate and serve with grated cheese and/or soured cream.
Vegetable Casserole
Ingredients
1 tbsp oil
1 tbsp plain flour
a few cloves
pinch of ground cinnamon
1 bay leaf
2 lg carrots
1 sweet potato, peeled and diced
1 red onion, peeled and sliced
1 vegetable stock cube
splash of red wine
a few thyme leaves
splash of water
30g/1oz plain chocolate, melted
110g/4oz broccoli florets, cooked to serve
1 tbsp fresh herbs, chopped
Method
1. Heat the oil in a large non-stick saucepan.
4. Add the cloves, cinnamon and bay leaf and heat for a minute to infuse the flavors.
5. Add the sweet potato and red onion and sauté for 6-8 minutes.
6. Crumble in the stock and add a splash of red wine, the thyme leaves and a splash of water to loosen.
7. Heat gently for a further 5-6 minutes, stirring occasionally.
8. Stir the melted chocolate into the pan and heat for a minute.
9. Remove from the heat and serve with the broccoli florets. Sprinkle with fresh herbs to finish.
Vegetarian Chili Tacos
Ingredients
1 tbsp olive oil
1 onion, finely chopped
1 garlic clove
3 celery stalks, finely chopped
200g/7oz brown cap/shiitake mushrooms, chopped
2 bird's-eye chillies, chopped
100g/3½oz tomato purée
1 tsp cocoa powder
100ml/3½fl oz red wine
150ml/5fl oz vegetable stock
150g/5oz canned kidney beans, rinsed and drained
150g/5oz canned butterbeans, rinsed and drained
150g/5oz canned soya beans, rinsed and drained
salt and freshly ground black pepper
To serve
12 ready-made taco shells, warmed
150g/5oz Monterey Jack (or similar mild) cheese, grated
2 tbsp chopped fresh coriander
200ml/7fl oz soured cream
cactus pickles, chopped (if available)
Method
1. Heat the oil in a frying pan over a medium heat. Fry the onion, garlic and celery until soft.
2. Add the mushrooms and chillies and cook for one minute.
3. Add the tomato purée and cook for a further 2-3 minutes.
4. When the mushrooms are soft, add the cocoa powder, wine and stock and bring to the boil.
5. Reduce the heat and simmer for 15 minutes, then add all of the beans and cook for a further 10-12 minutes, or until the sauce has reduced and the beans are all heated through.
6. To serve, place 2-3 tablespoonfuls of the bean chilli in each taco shell. Top with the grated cheese, chopped coriander, soured cream and cactus pickles (if using), and place onto plates.
Okay, so here's the dealio - these recipes are just suggestions. Play around, take out the wackier ingredients, make them vegan/vegetarian - whatever. Also, internet searches are wonderful things if you don't like what you see here. :) If you simply don't want to put in the effort or just can't - don't. We just want you to come celebrate with us. :) And having real food, not just desserts, is desirable, so get creative, chocolate or not! Lastly, DRESS COLORFULLY! Let's stick it to the Humboldt Rain and Dark Skies - put on your brightest clothes! You know you have 'em. Hiding in your closet. In a box. Dig, damnit, dig!
Sauces
Basic Chocolate Sauce: Ganache
The basis for most of the actual chocolates made in the movie, seem to be based on ganache. This is a very simple, basic preparation that made be used in many different ways, and flavored to taste with liqueurs or essences etc. Items like nuts, coconut etc may also be added.
200 gm dark semi bitter chocolate
125 ml cream
Directions:
1 Boil cream in a thick based pan and remove from the heat
2 Stir in the melted chocolate (add any essences or extracts, etc at this stage) and stir until blended and thickened
3a. If you want to make truffles: Place in the refrigerator to cool and set before use
3b. If you want to use this as a frosting: place in the refrigerator several hours before spreading.
** The sauce will cool as it is refrigerated and get thicker, so if you want to just have a dipping sauce, don't refrigerate it too long!
For simple truffles, roll by hand into balls and roll in cocoa powder
For truffles with almonds etc, press some ganache around the nut and roll by hand into balls, then roll in the cocoa powder
The ganache may also be pressed into moulds or shaped delicately by hand and then dipped into melted chocolate
Chocolate Sauce
Ingredients :
1 c. sugar
2 tbsp. cocoa
2 tbsp. flour
2 c. milk
1 tsp. vanilla
1 tbsp. butter
Sift sugar, flour, and cocoa together in saucepan, add milk. On medium heat stir until gravy thickens to desired consistency. Remove from heat add butter and vanilla. Great over hot biscuits for chocolate lovers breakfast.
Raspberry Sauce
Servings: Makes about 1 1/2 cups.
1 cup heavy cream
5 tablespoons raspberry jam
4 1/2 ounces fine-quality bittersweet chocolate (not unsweetened), chopped fine
1 ounce unsweetened chocolate, chopped fine
1 to 2 tablespoons cassis, or to taste
preparation
In a heavy saucepan bring the cream to a simmer with the jam, whisking, remove the pan from the heat, and add the chocolates and a pinch of salt. Let the mixture stand for 3 minutes, whisk it until it is smooth, and whisk in the cassis. Strain the sauce through a fine sieve set over a bowl and serve it warm over ice cream.
Makes about 1 1/2 cups.
Chocolate and Ginger Sauce
Ingredients
150ml/5fl oz milk
2 tbsp cream
55g/2oz plain chocolate
30g/1oz butter
1 tbsp golden syrup
2.5cm/1in root ginger, grated
Method
1. Put the milk in pan to heat. Bring to the boil and add the cream, keep warm.
2. Put the chocolate and butter in a bowl and mix well. Grate the ginger into the mixture, add the golden syrup, hot milk and cream and stir until melted.
3. Sieve the sauce and keep warm until needed.
Dishes
Tomato & garlic sauce with chocolate - might want to double this or so
Could be served with shrimp, other meat product, or pasta
1/3rd c butter
1 onion
1 celery stick
4 pc garlic cloves
1 can of diced or pureed tomatoes
1) Melt the butter in a large pot
2) Add the vegetables cut into fine dice, with a pinch of cayenne pepper to taste for 2 minutes
3) Add the thinly sliced garlic cloves and cook for a further 5 minutes
4) Empty the contents of the can into a blender and pulse gently if the can is of diced tomatoes
5) Add to the saucepan
6) Increase the heat slightly and stir back to a boil
7) Turn the heat down again and simmer for 15 minutes
8) Just prior to serving finely grate 25-50gm (2 or more oz) of chocolate into the sauce and stir until melted through
Braised saddle of mutton w/ chocolate sauce
1 saddle of mutton
2 celery sticks
1 large onion
1 large carrot
1/2 leek
2 pc garlic cloves
4-5 cups chicken stock OR vegetable stock
1) Heat a little oil in a large frying pan or roasting tray
2) Gently place in the saddle and brown on all sides
3) While the mutton is browning, prepare the vegetables: wash and peel as required, cut into large pieces and place into a large casserole dish with the whole garlic cloves
4) Place the browned saddle on top
5) Pour in the stock; this should only half cover the saddle (use more or less of the stated 1lt of stock as required)
6) Cover completely and seal with tin foil or casserole lid; no steam should be allowed to escape during cooking
7) Place into a pre-heated oven (approx 340F) and cook for approx 3 hours or until almost cooked and tender
8) Remove the lid and increase heat to 425F and allow meat to brown
9) Remove from the oven and place the saddle on a warm tray and allow to rest for 15 minutes; this will allow the muscles to relax and be more tender when carved and eaten
10) Place the liquid, cooking juices and vegetables in a blender and pulse together
11) Strain, re-boil and serve with the lamb or as a soup
Serve lamb with basic or flavored chocolate sauce on the side!
Roast chicken/turkey
Roast meat with chopped fresh rosemary, chopped fresh thyme, chopped fresh tarragon, 1 tbsp freshly ground pepper, salt, mixed with vegetable oil. Serve with chocolate sauce on the side.
Plums in red wine with chocolate
12 small red plums
a little over 1 cup sugar
4 c water
4 c red wine
2 pc cloves
1 pc star anise
1 pc cinnamon stick
1 pc bay leaf
1/2 pc nutmeg
1) Place the sugar, water, wine and all the spices in a large pan and stor to a boil over a medium heat
2) Allow to simmer to infuse the flavours and until a light syrup consistency is achieved
3) Add the plums and simmer until tender
4) Remove from the heat and finely grate in chocolate to taste, stir to melt through
5) Transfer to a clean serving bowl and allow the plums to cool slightly in the stock syrup
5) Serve warm with roast meats or place in a refrigerator to chill if serving as a dessert with whipped cream
Mole recipe with bell pepper, onion, garlic, tomato sauce, chili powder, a little chocolate and other ingredients.
3 to 3 1/2 pounds chicken pieces
1/3 cup vegetable oil
1 green bell pepper, chopped
1/2 cup chopped onion
1 clove garlic, minced
1 large can (15 to 16 ounces) tomato sauce
1 1/2 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon Tabasco sauce
1/2 ounce or more! chocolate
2 whole cloves
PREPARATION:
Place chicken in heavy skillet; add vegetable oil. Brown chicken on all sides then transfer to a baking dish. Pour off all but 2 tablespoons of oil. Add to skillet the green bell pepper, onion, and garlic.
Add remaining ingredients and cook until chocolate is melted. Pour over chicken. Cover and bake at 350° for 45 minutes, or until chicken is tender and juices run clear.
Serves 6.
Chocolate Caramel Roll
3/4 cup brown sugar
1/4 cup sugar
1/2 cup butter (NO substitutes)
3 Tbsp. maple syrup
1-1/2 cups coarsely chopped pecans
2 cups semisweet chocolate chips
20 (1/2" thick) slices French bread
1/2 cup brown sugar
3 Tbsp. butter, melted
6 eggs, beaten
2 tsp. Vanilla
1/2 cup heavy cream
1 cup milk
1/3 cup sugar
1/2 tsp. cinnamon
PREPARATION:
In heavy saucepan, combine 3/4 cup brown sugar, 1/4 cup sugar, butter, and maple syrup; mix until combined. Cook over medium heat until sugar dissolves and mixture is smooth, about 4-6 minutes. Pour into 3 quart 9x13" baking dish.
Sprinkle with half of the pecans and half of the chocolate chips. Top with half of the French bread slices.
In small bowl combine 1/2 cup brown sugar and 3 Tbsp melted butter and mix until crumbly. Sprinkle over the French bread slices in pan, then sprinkle with remaining pecans and chocolate chips. Top with rest of French bread slices.
In large bowl, combine eggs, vanilla, cream, milk, 1/3 cup sugar, and cinnamon and beat well with eggbeater. Slowly pour this mixture over bread in the baking dish. Press down on bread with spatula to make sure bread absorbs egg mixture. Cover and refrigerate 8-24 hours.
In the morning, preheat oven to 350 degrees F. Uncover baking dish and bake for 35-45 minutes or until casserole is lightly browned. Let stand for 5-10 minutes, then cut into serving size pieces and invert onto plates. Serves 10.
Can be prepared in 45 minutes or less.
Chocolate ravioli in bittersweet chocolate sauce
This is the cook at work, switching a few ingredients from the pastry chef's mise to his own. Except for the sugar, chocolate, and pastry cream, this is just like cooking dinner. The sauce is simply an all-purpose ganache that can be used for all manner of desserts.
Servings: Makes 6 servings.
ingredients
THE PASTA DOUGH
1 1/2 cups all-purpose flour
1/4 cup cocoa powder, plus more for dusting
3 tablespoons sugar
Pinch of salt
3 large eggs
THE CHOCOLATE PASTRY CREAM FILLING
3 cups milk
1 vanilla bean, split lengthwise
1/2 cup sugar
5 egg yolks
1/3 cup cornstarch
2 tablespoons unsalted butter
1/2 pound hazelnut chocolate (gianduja), roughly chopped
THE SAUCE
1/2 cup heavy cream
1/2 cup milk
1 tablespoon sugar
5 ounces bittersweet chocolate, roughly chopped
1 tablespoon unsalted butter
THE POACHING LIQUID
8 cups water
2 cups sugar
preparation
For the pasta dough, sift the flour, cocoa powder, sugar, and salt into a large mixing bowl and whisk to blend. Make a well in the center of the dry ingredients and place the eggs in the well. Using a fork, slowly incorporate the eggs into the flour, until all the eggs have been absorbed. Transfer the dough to a work surface and, using the palm of your hand, lightly knead the dough for 3 to 4 minutes. If the dough is sticky, sprinkle a little flour on the kneading surface. The dough is ready if, when you make an impression in it with the tip of your finger, the dough bounces back. Shape into a disk and tightly wrap in plastic film. Let the dough rest for at least 30 minutes in the refrigerator.
Meanwhile, make the pastry cream: In a medium saucepan, combine the milk and vanilla bean. Place over high heat and bring to a boil (be careful not to scorch the milk). Meanwhile, using a whisk, in a medium bowl, whip the sugar and egg yolks until pale yellow and frothy, about 2 minutes. Add the cornstarch and whisk to dissolve any lumps.
Remove the vanilla bean from the milk and discard. Temper the egg yolk mixture by pouring a little of the steaming milk into the yolks, whisking to incorporate. Whisk the egg yolks into the remaining milk in the pan, set the pan over medium heat, and whisk quickly and constantly until the mixture thickens and comes to a boil, then whisk for another minute. Add the butter and stir until incorporated. Transfer the pastry cream to a storage container and place plastic wrap directly against the cream to prevent a skin from forming on top. Refrigerate until fully chilled, about 2 hours.
Once the pastry cream has chilled, place the hazelnut chocolate in a microwave-safe container and microwave on high for 1 minute; or melt the chocolate in a double boiler over low heat. Remove the chocolate from the microwave and stir. Heat the chocolate for another minute, remove, and stir to melt the remaining chocolate. Add to the pastry cream and stir to incorporate. Return to the refrigerator and chill for at least 30 minutes.
Divide the pasta dough into 4 pieces. Using a pasta machine, one at a time, roll out each piece from the widest to the thinnest setting. Keep the remaining dough covered to prevent it from drying out.
To make the ravioli, dust a work surface with flour. Place one pasta sheet on the work surface. Starting about 2 inches from one end, place a teaspoon of filling every 4 inches down the pasta strip, ending about 2 inches from the other end of the strip. Brush the pasta dough with water, fold the dough over, and press to seal, being careful not to trap air inside the ravioli (or they will burst during cooking). Cut the ravioli into half-moons using a cookie cutter or pastry wheel. Press the edges together and squeeze to make the edges of the dough as thin as possible. Set the finished ravioli on a baking sheet lined with parchment and sprinkled with flour, to prevent sticking. Repeat with the remaining dough. You should get at least 24 ravioli. Refrigerate until ready to cook.
For the sauce, bring the heavy cream, milk, and sugar to a simmer in a small saucepan. Remove from the heat, add the chocolate, and stir until melted. Add the butter and stir to incorporate.
To cook the ravioli, bring the water and sugar to a boil in a large pot and boil until the sugar has dissolved. Add the ravioli to the pot and cook until al dente, about 5 minutes.
Meanwhile, gently reheat the chocolate sauce.
To serve, remove the ravioli with a slotted spoon, letting the excess liquid drain, and arrange 4 ravioli on each plate. Drizzle the sauce over each plate. Serve immediately.
Makes 6 servings.
Chocolate Pizza
For the true pizza lover: a dessert version.
Servings: Makes 6 servings.
Pizza dough
2 tablespoons butter (1/4 stick), melted
1/4 cup chocolate-hazelnut spread (such as Nutella)
1/2 cup chopped bittersweet or semisweet chocolate
2 tablespoons chopped high-quality white chocolate (such as Lindt or Perugina)
2 tablespoons chopped toasted hazelnuts
preparation
Preheat oven to 450°F. Line large baking sheet with parchment. Roll out dough on lightly floured surface to 11-inch round. Transfer dough to prepared sheet. Make indentations all over dough with fingertips. Brush melted butter over. Bake until pale golden, about 20 minutes.
Smooth chocolate-hazelnut spread over hot crust. Sprinkle chopped bittersweet chocolate and white chocolate over. Bake until chocolate begins to melt, about 2 minutes. Sprinkle chopped hazelnuts over, cut into wedges, and serve.
Makes 6 servings.
Pumpkin Enchiladas with Mole Sauce
Mole sauce is a rich, deep, smoky sauce with both a chocolate and chilli hit. I leave the seeds in the chillies, but take them out if you prefer. I like to serve this with guacamole and soured cream.
Ingredients
For the sauce
10 red chillies
2 tsp coriander seeds
1 tsp sesame seeds
25g/1oz flaked almonds
5 black peppercorns
2-3 cloves
1 onion, sliced
3 garlic cloves, crushed
1 tbsp cocoa powder
vegetable oil, for frying
400g/14oz can of chopped tomatoes
pinch of cinnamon
sugar, to taste
150ml/5fl oz stock
100g/3½oz dark 70% cocoa-solids chocolate, grated
For the enchiladas
vegetable oil, for roasting
2 butternut squash, peeled and cut into 3cm/1¼in cubes
400g/14oz can of refried beans
freshly chopped coriander leaves
1 red chilli, chopped
12 soft flour or corn tortillas
salt and freshly ground black pepper
To serve
soured cream
lime wedges
fresh coriander leaves
Method
1. Preheat the oven to 200C/400F/Gas 6.
To make the sauce, put the chillies, coriander seeds, sesame seeds, almonds, peppercorns and cloves in a mortar and pestle and crush. Tip into a frying pan and dry-fry for a minute or so until lightly charred.
2. In a separate pan, fry the onion, garlic and cocoa in a little oil for two minutes.
3. Add the tomatoes and bring to the boil, then add all the dry-fried spices, the cinnamon, sugar and stock and cook for 25 minutes. Transfer to a blender and blend until smooth. Turn out and fold in the chocolate.
4. For the enchildas, place some oil in a roasting dish and put in the oven to heat up. Place the squash into the roasting dish, season well and roast for 40 minutes, or until soft.
5. Put the squash in a bowl, add the refried beans, coriander and red chilli and stir to mix.
6. Divide the mixture between the tortillas, roll up and cut the ends straight. Put in a baking dish, cover, and cook in the oven for about 12 minutes, until warmed through.
7. To serve, put two tortillas on each plate and spoon over some of the sauce (it's pretty heady so not too much). Serve with bowls of soured cream, lime wedges and fresh coriander alongside.
Sweet and sour pork with raisins, pine nuts and chocolate
Method
1. Pre-heat oven to 160C/320F/Gas 2.
2. Place a large saucepan, or casserole on a high heat.
3. When very hot add the olive oil and brown the pork on all sides.
4. Add the onion and stir on heat for a minute until the onion is slightly golden.
5. Add the red wine and chicken stock and bring to the boil.
6. Season with salt and pepper and place in the pre-heated oven.
7. Cook for 1¼ to two hours, depending on the cut of meat, until it is lovely and tender.
8. Whilst the meat is cooking, place in a small saucepan the red wine vinegar and the sugar, stir till the sugar dissolves and then boil for two minutes.
9. Add the chopped chocolate, stir it, then add the raisins and then set aside to allow the raisins to plump up in the liquid.
10. When the meat is cooked (it should be very tender, if it is not, cook it for longer), add the chocolate and vinegar
mixture and the toasted pine nuts.
11. Serve with rice.
Black Bean and Eggplant Chilli
You don't expect to see eggplant in a chilli, but their meaty texture together with the strong taste of the black beans and the sneaky addition of chocolate make it a delicious combo.
Ingredients
100ml/3½fl oz vegetable oil
450g/1lb eggplant, cut into 2.5cm/1in cubes
2 red onions, finely chopped
4 garlic cloves, crushed
10 small red chillies, chopped (de-seeded if you like)
2 x 400g/14¼oz cans chopped tomatoes
1 tsp ground coriander
pinch of ground cumin
pinch of ground cinnamon
1 bay leaf
250g/9oz cooked black beans, drained and rinsed if tinned
salt and freshly ground black pepper
2 tbsp grated dark 70% cocoa-solids chocolate
grated cheese and/or soured cream, to serve
Method
1. Heat the oil in a pan and fry the eggplants for about four minutes, to color and soften. Remove and drain on kitchen paper.
2. Fry the onions and garlic in the same pan until soft, then add the chilies and cook for five minutes.
3. Add the tomatoes, coriander, cumin, cinnamon, bay leaf and eggplants and simmer for five minutes.
4. Add the beans, season well and cook for 15 minutes. Stir in the chocolate and serve with grated cheese and/or soured cream.
Vegetable Casserole
Ingredients
1 tbsp oil
1 tbsp plain flour
a few cloves
pinch of ground cinnamon
1 bay leaf
2 lg carrots
1 sweet potato, peeled and diced
1 red onion, peeled and sliced
1 vegetable stock cube
splash of red wine
a few thyme leaves
splash of water
30g/1oz plain chocolate, melted
110g/4oz broccoli florets, cooked to serve
1 tbsp fresh herbs, chopped
Method
1. Heat the oil in a large non-stick saucepan.
4. Add the cloves, cinnamon and bay leaf and heat for a minute to infuse the flavors.
5. Add the sweet potato and red onion and sauté for 6-8 minutes.
6. Crumble in the stock and add a splash of red wine, the thyme leaves and a splash of water to loosen.
7. Heat gently for a further 5-6 minutes, stirring occasionally.
8. Stir the melted chocolate into the pan and heat for a minute.
9. Remove from the heat and serve with the broccoli florets. Sprinkle with fresh herbs to finish.
Vegetarian Chili Tacos
Ingredients
1 tbsp olive oil
1 onion, finely chopped
1 garlic clove
3 celery stalks, finely chopped
200g/7oz brown cap/shiitake mushrooms, chopped
2 bird's-eye chillies, chopped
100g/3½oz tomato purée
1 tsp cocoa powder
100ml/3½fl oz red wine
150ml/5fl oz vegetable stock
150g/5oz canned kidney beans, rinsed and drained
150g/5oz canned butterbeans, rinsed and drained
150g/5oz canned soya beans, rinsed and drained
salt and freshly ground black pepper
To serve
12 ready-made taco shells, warmed
150g/5oz Monterey Jack (or similar mild) cheese, grated
2 tbsp chopped fresh coriander
200ml/7fl oz soured cream
cactus pickles, chopped (if available)
Method
1. Heat the oil in a frying pan over a medium heat. Fry the onion, garlic and celery until soft.
2. Add the mushrooms and chillies and cook for one minute.
3. Add the tomato purée and cook for a further 2-3 minutes.
4. When the mushrooms are soft, add the cocoa powder, wine and stock and bring to the boil.
5. Reduce the heat and simmer for 15 minutes, then add all of the beans and cook for a further 10-12 minutes, or until the sauce has reduced and the beans are all heated through.
6. To serve, place 2-3 tablespoonfuls of the bean chilli in each taco shell. Top with the grated cheese, chopped coriander, soured cream and cactus pickles (if using), and place onto plates.