Tag Archives: Butter

Chocolate Pecan Pie

Pecan Pie is my all time favourite dessert – with ice cream = MY HEAVEN!

Arji requested this the other day, so I thought maybe I should also share with y’all my recipe. I have to admit…I did fuck up the presentation but this is what I get for trying too hard! Soz that it looked a little strange!

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I don’t know why but I have a weird obsession with pecans. At least once a day I will have a ‘small’ handful of pecans with another ‘small’ handful of salted almonds. I know it strange but its sooo good! thought I’d share that with you for no apparent reason!

 

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As you can see at the beginning it started of well…just…once it went through that hell of an oven it got worse…and worse.

I know people find it offensive using shop brought pastry but I’m sorry I seriously don’t think its wrong to by a pack of ready made. So bite me if you think I’m being too lazy! just remember Gordan Ramsey said there is nothing wrong with shop brought pastry! Just sayin!

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So I seen this style crust done on Pinterest and thought I’d give this a go. Looks good here but just wait!

 

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See the Leaf thing really ain’t working! At least now you know don’t try this as pastry does shrink and it’ll look ridic!

 

Ingredients:

  • 1 pack/500g of shortcrust pastry
  • 200g Caster sugar
  • 250ml of golden syrup
  • 60g butter
  • 3 medium eggs
  • 20g Dark Chocolate (70% is a must!)
  • 3/4 tsp of flaked salt
  • a pinch of grated lemon zest (4 strokes against the grater will do)
  • 120g pecans, chopped & some for decoration (like 12 halves)

 

Recipe:

  1. Roll out the pastry till thin enough (I would the thickness of £1 coin-that’s what Nigella says) then set aside in the fridge. Trust me this will help it later.
  2. Heat up the syrup and sugar on the cooker until the sugar has melted and leave to cool
  3. Beat up the egg and slowly pour the ‘cool’ syrup mixture into the eggs. make sure its steady and not all in one go otherwise you will regret this!
  4. Add your butter, vanilla, lemon, chocolate, salt and nuts! Then pour into the cold pie crust.
  5. Now you can whack in the oven for an hour. Make sure the oven is preheated at 170c.
  6. I would recommend that you leave this to set for at least 2 hours then demolish with ice cream. ENJOY!

 

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I genuinely love this recipe and have used it for soo many years so this is one you can actually use because its an actual recipe and not just me making it up as I go along!

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Literally Sickly Chicken Kiev’s

Chicken Kiev’s are my childhood favourite, that and fish pie with extra cheese on top. I thought I’d treat my family and make them a proper dinner since we’ve all been too busy to eat together. I literally thought everything went well. I made the Kiev’s from scratch using fresh chicken thighs, hoping to keep them succulent and proper mash. Turns out it was that good I gave my mum and younger brother FOOD POISONING! They were literally sicking up this yellow bile from 6.30am-11pm. Arji even managed to sick up on the carpet which mum was not happy about. This is where I need help-I really don’t know where I went wrong? Apart from the food poisoning it was actually really nice. My excuse as to why they received food poisoning is because they were the two greedy bastards who had 3 pieces of chicken whereas my dad, Ajay and I only had 2 pieces. I think the fact that they were fried maybe I just didn’t drain them enough, especially with the garlic and herb butter oozing out. That was also another problem I did, once I fried the chicken in breadcrumbs I baked them for them after to properly cook them. Without realising once they were done I stabbed them each to check no salmonella I forgot I was letting the butter leak out. I guess I really did ruin chicken Kiev’s for myself.  I did take good pictures though so at least I have that!

Fried chckn 2

So the recipe for this dish is:

Ingredients;

6 Chicken thighs, boneless and skinless

Garlic and Herby Butter
40g really room temperature butter
6 cloves of garlics crushed
1/4 lemon juice
handful of fresh Parsley, Chopped
5 fresh basil leaves, chopped
Salt and Pepper

Breadcrumbs
3 slices of granary or white bread , toasted
the 1/4 lemon zest
a few sprigs of fresh thyme
Handful of crunchy nut/cornflakes
salt and pepper

Egg
Flour

Instructions on how to get the poisoned chicken Kiev’s:

  1. Mix all the garlic butter ingredients together in a bowl
  2. open out the thighs and place a tsp of butter right in the center. Then using toothpicks pin the sides down.
  3. once completed all 6 thighs coat in flour, egg then breadcrumbs-this is known as panè to the french.
  4. Fry the chicken until the breadcrumbs are really golden brown in a large frying pan with a cm of hot olive oil.
  5. turn after a minute on each side, 3 times to make a triangle. Sounds weird but it locks the butter in.
  6. place in a 200c oven and let it cook for 35 minutes.
  7. DONE!
  8. I strongly advise you do not use this recipe yet but hopefully this can give you and idea on how to make them. I will try and perfect this to give you guys the proper recipe!

 

Butter

There will be extra butter made so keep in the fridge and add to mash or even use it to butter you toast or English muffins.

Egg and crumbs

A bit of professional photography

Raw Chicken

Stuffed raw chicken, again I’m trying it!

mash potatoesSo this is what I mean by adding the extra butter into the mash!

The last mealThe last of the pictures.

If anybody can seriously understand how I managed to give my family food poisoning please tell me! Like I promised I will try and perfect this dish, it might be a little too soon now, maybe in a couple of months/years!

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fu-fu-fu-fu-fu-fudge!

Fudge headerso I’ve been off for a bit and thought i’d make something quick and simple. For some reason chocolate was on my mind. god knows why and no not that time yet, but I was CRAVING it! And since Ajay was coming back from his first official week at uni (manchester). I thought it’d be nice for him to come home to some of my sweet treats. Brownies were my first intention, so i looked for my trusty brownie recipe from Nigella. But flicking through the pages I saw cookies. I’ve made them before and loved it. not sure if everyone else did. BUT then like fate, the page landed on FUDGE. I’ve had this on my list to make but I’ve always been abit umming and arring whether to or not.

Now this isn’t the typical creamy fudge we’re used, where it’ll melt like butter on your tongue. this is slightly more truffle like, but still just as yummy. The typical recipe is a chocolate and pistachio but my twist is chocolate, almond and sea salt fudge. sounds grown up right? I guess being 18 has matured my taste buds.  I have these craving where I like to mix sweet and savory in every dish, which just puts it up there.

I only used Almonds because i didn’t have enough pistachios. Sorry I know I am so lazy in that sort of sense. But it gives a big crunch into the fudge that breaks the texture and i reckon is better than pistachios.

So I made the fudgey little monsters on Tuesday and let it set all night and Wednesday I cut them up. when everyone came home on Wednesday they were going like gold dust. And this is unusual for my cooking.

Now look at the lovely easy recipe and my beautiful pictures i did with my lovely new camera!

RECIPE:

  • can of condensed milk
  • 350g of dark choclate (the proper stuff, 70%+)
  • 30g Butter
  • 1 heaped cup (200-250g) lightly crushed Almonds
  • 1 1/2 tsp of Maldons flaked salt

so just start by melting the butter, milk, chocolate in a pot over the hob until all melted like a ganache.

melting cream and choc-fudge

In a dry frying pan, add the blanched Almonds into the pan and  gently wobbling the pan to prevent the burning. as you can see on my right they look abit like pine nuts. trut me it might be a little extra coloured BUT if gives this odd popcorn taste. RANDOM but nice. Anyway, Crush those beautiful TOASTED blanched almond the only way I can, old fashioned way with my trusty rolling pin and a tea towel. DO NOT over crush them because you want to bite into a few whole ones to give the extra crunch.

blanched Almonds-fudge

Add the salt once the ganache like fudge has cooled. you’d be surprised this gives the chocolate a coffee taste, which helps to enhance the chocolatey goodness.

Sea Salt and fudge

ADD the NUTS after the salt. Fold it mix, however you want. Just don’t over mix it, because you don’t want the salt to dissolve. remember you want whole bits of salts to melt on your tongue. the texture will be like brownie batter and trust me that’s good!

nuts and salt mixed in fudge

MAKE SURE YOU APPLY GREASE PROOF PAPER on the bottom so you wont struggle to get it out! And then just pour it in and bung it in the fridge to set for a couple of hours.

Fudge in tin

after a few hours or until it feels rock solid, pick it out and cut into squares. Now my good friend Nigella, says it cuts into 36 pieces BUT i found its more. the smaller and bitesize piece you can cut the more you can eat! don’t you just love the way the nuts come through like in nougat. and you cant even see the speck of salt so its soo unexpected like a little surprise your hoping to get in each bite.

Cubed Fudge

please keep in the fridge as it tend to ‘melt’ and when i say melt i mean warm slightly. I guess that’s why i liked these, because they have this truffle like texture. HONESTLY these can be put in anything. melt a few chunks and pour over ice cream, add it to muffins, melt it to a ganache; ENTIRELY UP TO YOU. Hey if you want to use upstairs in the bedroom that’s entirely up to you, no ones judging you [WINK WINK].

Since Ajay came down for a few days from uni (Manchester). I thought i’d make breakfast, pancakes for him at 11.30 as you do. But Ajay had a bizarre idea to add them in the pancakes like chocolate chips. after you pour the pancake batter in, add sliced fudge on the batter and spoon little dribbles of batter on top. This helps to stop the BURNING from the chocolate. Don’t go there I’ve done that, made choc chip pancakes and burnt all the chips.

~~~~~~~~~~~~~~GOOD LUCK and tell me how it goes ~~~~~~~~~~~~~~~~~

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