Friday, November 13, 2020

Fondant Sweet Potatoes


3 lb sweet potatoes – 3 thick ones 

1 1/2 tbsp butter , unsalted, melted 

1 1/2 tbsp olive oil 

/4 tsp salt 

1/2 tsp black pepper

1 1/2 tbsp Rosemary 



1/2 cup maple syrup (pure, Note 3)

2 tbsp butter , unsalted

1/3 cup pecans , chopped (Note 4)

1/2 tsp cinnamon

Pinch of salt


1 1/2 tsp fresh rosemary leaves 



Preheat oven to 350

Cut the potatoes into 3cm / 1.2″ discs.

Place the potatoes in a large roasting pan or baking sheet with tallish sides (we're adding liquid later).

Drizzle with butter and oil, sprinkle with half the salt and pepper. Squidge around, turn potatoes, sprinkle with remaining salt and pepper.

Roast: Place in the oven and roast for 20 minutes.

Turn, continue roasting: Carefully turn potatoes, then roast for a further 15 minutes.

Baste, add stock: Spoon the butter/oil collecting in the pan over the potatoes. Then carefully pour the stock in around the potatoes, and scatter the garlic into the liquid.

Roast to absorb stock: Return to the oven, and roast for a further 15 to 20 minutes or until most of the liquid has been absorbed/evaporated. The exact time depends on the height of pan walls / how heavy-based your pan is etc.

Assemble & serve: Transfer potatoes to serving platter, scraping up some of the pan juices as you go and piling them high on the plate. Pour over Maple Butter Pecan Sauce and sprinkle with fresh thyme leaves just before serving. Serve warm – or at room temperature!


Place pecans in a saucepan or small skillet over medium high heat. Stir for 30 seconds until you can smell the pecans. Add remaining ingredients, then once the butter melts and it starts bubbling, simmer on medium heat for 1 1/2 minutes until it reduces and thickens slightly (it gets thicker as it cools).

Transfer to serving jug. Serve over potatoes.

Tuesday, November 10, 2020

Chinese BBQ Chicken Char Siu Chinese



1 1/2 tbsp brown sugar 

1/4 cup honey

1/4 cup hoisin sauce

3 tbsp light soy sauce 

1 tsp Chinese five spice powder

1 tbsp canola oil 

2 tsp red food colouring 


two whole chicken breast with bone remove 



Mix Marinade ingredients in a bowl.

Place the chicken and Marinade in a stain proof container or ziplock bag. Marinate 24 to 48 hours in the fridge.

Remove chicken from the marinade, save Marinade. Place chicken on rack.

Line a tray with foil and place a rack on top

Place under oven broiler on high for 5 minutes do this three times and place in oven for another 15 mind on 350

Meanwhile, pour reserved marinade in a saucepan. Bring to simmer over medium high and cook for 2 minutes until syrupy. Remove from heat.

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