Banana Caramel Cake

Ingredients

For the caramel if you not good in making caramel you can buy Hershey Caramel in the bottle uses for ice cream

¾ cup - sugar

3.5oz soft butter

2 tbs water

For the cake

A yellow cake of your choice 

Step 1

Liberally grease the bottom and sides of a cake pan with oil.

Step 2

For the caramel, add the sugar to a small saucepan with enough water to barely soak it. Place on medium heat until it is reduced and caramelised. Have your soft butter ready cut in pieces. Once the caramel has reached a nice brown color, add the butter to the caramel one piece at a time as you swirl the pot to mix. 

Step 5

Peel and cut the bananas into approx one inch lengths. Arrange in the cake pan by placing the flattest part to the bottom directly on the butterscotch. Continue until fully covered.

Step 6

Pour in the cake batter on top of bananas. Flatten with a spatula and tap the pan several times quite vigously to remove any trapped air and send the batter to the bottom. Place in a preheated oven at 350°F  for 30 – 45 minutes or until the cake is cooked. Prick the cake in the centre using a skewer to be sure it’s cooked as different cake pans and ovens yield very different times.

Once cooked, leave to cool 30 minutes before un-moulding.

Chicken In The Waffles

1 large egg 1 1/8 cups buttermilk 2 tablespoons unsalted butter, melted 3/4 cup (about 3 1/4 oz.) all-purpose flour 1/2 cup yellow cornmeal 1/2 tablespoon granulated sugar 1 teaspoon kosher salt 1 teaspoon baking powder 1/2 teaspoon baking soda 1/8 teaspoon ground nutmeg 8 ounces leftover fried chicken meat with skin, coarsely chopped (save any bits of breading that fall off for sprinkling on finished dish) Cooking spray 3/4 cup pure maple syrup 1/4 cup unsalted butter, sliced into pats

How to Make It

Step 1

Beat egg lightly in a large bowl. Whisk in buttermilk and melted butter until smooth. Whisk together flour, cornmeal, sugar, salt, baking powder, baking soda, and nutmeg in a separate bowl. Add flour mixture to buttermilk mixture; whisk just until smooth. Fold in chopped chicken.

Step 2

Heat a waffle iron on medium according to manufacturer’s instructions. Coat with cooking spray. Add 2/3 cup of the batter to each quadrant. Cook until browned and done, 4 to 5 minutes. Place 1 waffle on each of 4 plates. Top evenly with syrup and butter pats. Sprinkle with bits of fried chicken breading.

Chicken Fricassee

2 chicken breasts

Half cup plain flour

2 eggs

1 handful of fresh parsley 2oz Parmesan cheese

1 cup white wine 

1 cup chicken stock

1 garlic clove

4 tbsp olive oil

4 tbsp butter

Half lemon

Salt and pepper

Steps

 Step 1

Crack the eggs into a large enough dish to fit chicken breast. Season eggs with salt and pepper, give them a light beat.

 Step 2

Chop the parsley finely (keep a few sprigs for garnish) and add half to egg mixture.

 Step 3

Grate all the Parmesan cheese finely and add to egg mixture, mix well. Set aside.

 Step 4

Remove chicken skin if any, then butterfly cut your breast. Hold a long sharp knife along the thicker part of the breast, place your hand on top and slice through the breast almost until the end. Cut parallel to your cutting board, and open the breast like a book. Place cling film on a board, add your breast spread open, sandwich it in cling film and flatten the thicker side using the flat side of a meat mallet or the underside of a saucepan.

 Step 5

Get your wine and chicken stock portions ready.

 Step 6

Add the plain flour to a plate, spread it out flat by shaking plate.

 Step 7

Peel the garlic and place in garlic press (or chop finely).

 Step 8

To a frying pan on moderate heat, add the olive oil and half the butter.

 Step 9

Coat the chicken in the flour, shake off any excess flour.

 Step 10

Dip the chicken in the egg wash, make sure it’s totally covered and place in hot oil.

 Step 11

Cook chicken for approx. 4 minutes each side (depending on thickness). Flip over once brown and cook the other side. Transfer chicken to a hot plate and rest.

 Step 12

To the same frying pan on full heat, add the white wine (alcohol can catch fire so be careful, turn off heat first if unsure). Add the chicken stock. Add the crushed garlic. Add the squeeze of half a lemon.  And leave to reduce 2 minutes on high heat.

 Step 13

Add the remaining half of chopped parsley. Add the remainder of butter and mix until butter is melted on very low heat.

 Step 14

Return the chicken to the sauce and continue heating chicken on low heat no more than 30 seconds.

 Step 15

Serve the chicken on warm plates, garnished with parsley.

 

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Sweet Potato Cobbler

INGREDIENTS

6 cups water

2 cups sweet potatoes, sliced 1/2 inch thick about 3 Medium 

lightly salt water

1 cups white sugar

1 Brown sugar

1 teaspoon ground nutmeg

1 stick butter

double crust pie crust / bake one crust

1 tablespoon vanilla

1 1/2 teaspoon lemon juice 

1/2 cup light corn syrup 

Bring water to a boil, adding salt and sweet potatoes add all ingredients not the crust.

Cook for 40 to 45 minutes cover until tender and juice is thicken.

Add baked crust in mixture and pour in a baking dish

Cut pastry lattice style and top cobbler.

Bake in a 400 degree oven for 20-25 minutes.