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HIGH CLASS DESSERTS

Faith Faith

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Making the perfect chocolate mousse is all about ingredients and preparation. There are only three ingredients, so they should be fresh and high-quality. Have your bowl and whisk for the egg whites immaculately clean and your cream very cold. If you’ve done these things, you’ll end up with a rich and perfectly whipped mousse that can win marks out of any chocolate pudding.

VANILLA WHITE CHOCOLATE MOUSSE
*100g white chocolate, coarsely chopped
*4 sheets gelatine
*2 medium eggs, separated
*1 vanilla pod, split lengthways and seeds scraped out
*1 heaped tablespoons caster sugar
*200 g whipping cream
*400 ml bottled elderberry juice
*1 heaped tablespoons corn flour
*Mint sprigs or sprigs of lemon balm for decorating

METHOD
1. Melt the chocolate in a bowl over hot water.
Soak the gelatin in cold water.
2. Whisk the egg yolks, vanilla seeds and sugar until it thickens and is creamy. Stir in the melted chocolate.
3. Over a low heat dissolve the gelatine. Stir in tablespoons of the chocolate mixture before stirring the gelatine into the remaining mixture. Refrigerate until the cream begins to thicken.
4. Meanwhile, in separate bowls beat the egg whites and cream until stiff. Fold the cream into the chocolate mixture and then the egg whites. Return the mixture into the fridge for about 4 hrs.
5. In a saucepan bring the Elderberry juice to a boil. Using a little water mix the corn flour into a smooth paste before adding to the Elderberry juice. Bring back to the boil and simmer for 2-3mins. Set aside to cool.
6. To serve, spread the elderberry sauce across the plate. Using 2 warm and moistened tablespoons make quenelles of the mousse and place on the elderberry juice. Garnish with sprigs of mint or lemon balm.
CHEF”S TIP
It is possible to substitute white chocolate with dark brown chocolate and I recommend pairing it with rice pudding…Yummy!!!!

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SunKitchen

Majority favourite meal

Faith Faith

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Is your mouth watering yet? Because mine is… Hang on…must get napkinAnyway…are you wondering why this recipe is for OVEN baked pork ribs? Well that is because it was raining…and I wanted ribs but not bad enough to stand outside and attempt to grill in the rain (I am a wimp). So into the oven they went…and they were delicious.

So here you are my friends, a recipe for oven baked ribs that have a delicious and somewhat spicy rub. And if you are wondering what to serve with your ribs, do not fear, because I have got you covered. If your family is like mine, and some like sauce and others prefer plain rub, you can whip up a batch of my barbeque sauce to serve on the side.

And it really isn’t BBQ if you don’t have coleslaw and some greens. While you are at it, go ahead and end that meal with a nice slice of sweet potato pie because everyone loves pie…and frankly after all that cooking, you deserve it.

CRUNCH OVEN BAKED PORK RIBS
INGREDIENTS
– 2kg pork ribs
– 1 Tbsp. sea salt
– 1 Tbsp. paprika
– 1 Tbsp. garlic powder
– 1 Tbsp. onion powder
– 1 Tbsp. chili powder
– 2 tsp. ground black pepper
– 2 tsp. cumin
– 2 tsp. cayenne pepper

METHOD
1. Place the oven rack in the middle of the oven and preheat oven to 250F. Combine all spice ingredients together in a small bowl and stir to combine to create the rub.

2. Rub both sides of the ribs with the spice rub and place the ribs on a baking sheet, rib side down.

3. Bake the ribs for about 2 hours and 45 minutes, turning over 15 minutes or so. Set the oven to broil and cook the ribs for 5-10 minutes to brown the meaty side.

4. Remove from oven and allow to cool for five minutes. Slice the ribs and serve.

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SunKitchen

GOURMET PASTA

Faith Faith

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PASTA form the staple diet in many countries all over the world although we think of rice to be mainly used in savory dishes on special occasion, the old fashioned way. We have the famous rice with fried chicken and sweet and sour pork served with plain boiled rice are also worth trying.

There are many kinds of pasta in all sorts of enchanting shapes and in most grocery stores. A choice can be found such as penne, spaghetti, macaroni, tagliatelle, shells and bows and so on, the list is endless’.

There are also different types of sauces to go with pasta and in the list we have the cheese flavored, pesto as well as plain, sweet or herbed tomato sauces.

Today in the kitchen we have a very simple and straight forward recipe as long as you follow it step by step, put some love to it, you will never go wrong. I tell you and the results are going to be simply amazing.

CREAMY CHICKEN AND MUSHROOM PASTA
INGREDIENT

11/2 cup cooked pasta
1 cup button mushrooms
Chicken and mushroom prego sauce
1 cup chicken chunks / strips
Olive oil
Salt and pepper to taste

METHOD
In a saucepan, pour some drops of olive oil and fry the chicken strips/chunks until browned. Remove them from the pan and set aside.

Fry the onions and mushrooms until cooked, add back the fried chicken strips/chunks, cooked pasta and add the classic chicken and mushroom prego pasta sauce.

Using a pasta spoon gently mix and simmer for 3 minutes.Serve and garnish with spring onions or chives.

HINTS AND TIPS
To keep pasta hot if there are let comers, the hot toast savoury butter can be put in a large saucepan with the pasta when cooked for up to 30 minutes allowing the butter to melt slowly

For a delicious alternative, use chunky stewed steak instead of minced beef and either plain or green lasagne.For preparation prior to a party, the cooked noodles can be kept moist for a few hours in a large polythene bag.

Keep inspired and enjoy more and more recipes and tips from our kitchen.

Talk to us what you think about The Sun Kitchen through our FACEBOOK page Chef Faith and also enquire on our catering services.

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