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 

 

MAPLE BUTTER PECAN Glaze

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

SERVING

1 1/2 tsp fresh rosemary leaves 

Instructions

FONDANT POTATOES:

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!

MAPLE BUTTER PECAN SAUCE:

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.

Chinese BBQ Chicken Char Siu Chinese

 

MARINADE

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 

COOKING:

two whole chicken breast with bone remove 

Instructions

MARINADE Chicken

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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Smoky Ghost Pepper Hot Sauce

Yields 1 1/2 cups

Ingredients

2 tsp Chile Infused Oil

4 teaspoon honey 

1/2 cup white vinegar

1/2 cup pineapple juice

1/2 cup chipotles in adobo sauce minced

2 small red bell peppers roasted and chopped

1 shallot, halved, peeled and chopped

2 cloves garlic crushed

1/2 tsp Hickory Smoked Salt

4 ghost peppers roasted and chopped

Mixing  All Ingredients in Blender place in jars and serve 

Sweet Potatoe Cake Recipe

 Sweet Potatoe Cake Recipe

1 cup butter, softened
2/3 cup white sugar
2/3 cup brown sugar
3 eggs
1 teaspoon vanilla extract
2 cups all purpose flour
1 cup cake flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 1/3 cups milk
1 medium sweet potato, peeled, cubed, boiled, and mashed.
1/3 cup maple syrup

Cream the butter and sugars in an electric mixer until light and fully combined. Add vanilla and eggs, one at a time, incorporating completely after each addition. Let egg and butter mixture blend until very light in color, about 4 minutes on medium/high speed.

In a separate bowl add the flours, baking powder, and salt and whisk to combine.

In a large measuring cup, measure the milk, add the mashed sweet potato and maple syrup and stir to combine.

When the butter mixture is light and fluffy, add 1/3 of the flour mixture and mix well. Add 1/2 of the liquid ingredients and stir. Repeat with remaining flour mixture and liquid mixture, making sure to end with the dry ingredients. Make sure to scrape down the sides of the bowl when giving it a final mix.

Pour the batter evenly between two 9 inch round cake pans that you've buttered and floured. Tap the pans lightly on the counter to remove any air bubbles and bake in a 350 degree oven for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean.

Cool cakes in their pans for 15 minutes, then turn out on to wire racks to cool completely.

When cakes are completely cool, frost with Cream Cheese Frosting, and decorate the sides with chopped walnuts.