Christmas delights

Self-Saucing Chocolate Pudding

Ingredients
For pudding

• 150 gm self-raising flour
• 110 gm castor sugar
• 30 gm cocoa powder
• 60 gm butter, melted and cooled
• 125 ml milk
• ½ tsp vanilla extract
• 1 egg
• Cocoa powder or icing sugar, to dust the top

For topping

• 85 gm sugar
• 2 ½ tbsp cocoa powder
• 250 ml boiling water

For serving
Creme fraiche

Method

• Preheat oven to 160°C. Grease and line six-eight ovenproof pudding dish.
• For the pudding, shift the flour, sugar and cocoa into a bowl and mix to combine. Make a well in the centre. In a separate bowl, whisk the butter, milk, vanilla and egg, and gradually pour into the well. Use a spoon to combine, being careful to not over-mix.
• Pour the mixture into the greased ovenproof dish and use the back of a spoon to flatten the surface.
• For the topping, sprinkle the sugar and cocoa over the pudding mixture, then gently pour boiling water over the top.
• Place into the oven and bake for 30-35 minutes. Remove from the oven and set aside to stand in the dish for 10 minutes before serving.
• To serve, dust with cocoa powder or icing sugar and top with a scoop of creme fraiche.

—Matt Preston, Master chef Australia, Star World

Bacon wrapped chicken breast stuffed with cheese and tossed in sriracha honey glaze
INGREDIENTS

• 4 whole boneless chicken breasts (750 gm approx)
• Belgian bacon rashers
• (1 packet)

For marination

• 20 gm garlic powder
• 90 gm onion powder
• 15 gm cayenne pepper powder
• 10 gm dried oregano
• 10 gm dried rosemary
• 10 gm dried thyme
• 15 gm salt
• 8 gm pepper
• 45 ml olive oil
• 20 ml lemon juice

For the stuffing

• 80 gm mozzarella
• 100 gm cheddar
• 40 gm Philadelphia style cream cheese
• 60 gm panko breadcrumbs
• 25 gm onion chopped
• 10 gm garlic, chopped
• 15 gm fresh basil, sliced
• 35 gm scallions, chopped

For glaze
200 ml chicken stock
50 gm sriracha sauce
15 gm honey
8 gm red pepper flakes
8 gm salt
25 gm butter, cut into cubes and chilled

Method

• Take the chicken breast and make a butterfly cut.
• Take the ingredients under marination, combine and apply on the chicken breast and refrigerate for at least two to 24 hours.
• Mix together the ingredients under stuffing. Place this in the centre of the marinated chicken breast.
• Take a plastic wrap, lay slices of bacon horizontally and slightly overlapping against each other.
• Place the stuffed chicken over the bacon and wrap it around the chicken and then discard the plastic
• To cook the bacon-wrapped breast, place a pan on or bring your grill to medium high heat and place the breast on it.
• Take a pan, sear both sides and put it in the oven at 200 C to finish cooking through.
• Take another pan, add all the glaze ingredients except butter, sauté and make sauce. Then remove pan from heat and add small pieces of butter
• Toss the cooked chicken in the glaze and serve it hot.

courtesy: Chef Anand Morwani, co-founder Brewbot Eatery & Pub Brewery

Mulled wine chocolate dome
Ingredient

• 50 gm cream
• 150 gm Pinot noir red wine
• 50 gm raspberry
• 100 gm glucose syrup
• 250 gm sugar
• 100 gm 64% Madagascar chocolate
• 25 gm cocoa
• butter
• 30 ml honey
• 25 gm blueberry
• 1 cinnamon stick
• 1-2 pcs star anise
• 1-2 pcs clove
• 1 orange rind

Method

• Soak blueberries in lukewarm wine over 24 hours with spices for cold infusion.
• Strain the blueberries and spices before using the wine.
• Caramelise sugar and glucose together. Deglaze with cream, raspberry puree and flavoured wine. Gently bring back to boil and keep whisking for a min, until the caramel thickens.
• Blend in the chocolate and cocoa butter.
• Cool down immediately to 24°C (check with candy thermometer).
• Pipe in prepared chocolate truffle shells. Insert a soaked blueberry in the chocolate shell.
• Cool down caramel truffles and roll them in tempered chocolate and finish with dehydrated blueberry or mulberry fruit powder.
• Alternatively the caramel filling can be piped into beautiful hand painted chocolate shells to make special Christmas bonbons.

Chef Sanjana Patel, La Folie LabBrewbot Eatery & Pub Brewery