Volcanic Eruption

Banana Panna cotta with Strawberry ganache and roasted walnuts

 

An absolutely delightful dessert full of flavor and variety.  Perfect for when you have that carton of left over cream!!

 

 

Ingredients

 

-  A cup of cooking cream (because that is what I had)

-  A cup of fresh milk

-  One packet (2 tsp of plain gelatin)

-  2 ripe bananas

-  60g brown sugar

-  2 tblsp run extract

-  2 tbls fresh lemon juice

 

For the Ganache

-  1 punnet of strawberries (about 200 grams, remove the bits that aren't nice to eat!)

-  60g of white sugar

-  a little cream

-  water to thin the sauce

-  3 tblsp crushed roasted walnuts

 

Directions

-  In a small bowl put 3 tblsp of cold water and pour over the gelatin and leave to set for 5 minutes.

-  Meanwhile heat the cream and milk to the boil.

-  Meanwhile (lots going on at the same time :-) ) mash the bananas sugar, rum extract and lemon juice till smooth

-  Use a blender if you have it for the previous step.

-  When the cream boils remove it from the heat and stir in the gelatin mixture until completely dissolved.

-  Add the banana mix and whisk in till smooth.

-  Pour the filling into 4 greased ramekins and refridgerate for 3-4 hours.

 

Topping

-  Heat the strawberries and cream and sugar, and with a masher mash the strawberries.  This will be easy as the mixture warms up.

-  Stir until smooth and if it gets too thick add some water.  Refridgerate till ready to serve.

 

-  When plating up, run a sharp knife around the edge of the glass and that should help the panna cotta slip out into the middle of your plate, forming the VOLCANO.

 

-  Top it with strawberry ganache to show the lava from the volcano and top with walnuts as the rock starts to harden.  Geologists will love this one :-)

 

 

Enjoy!!

 

 



Chicken, asparagus and mushroom stir fry

Plenty of flavour is this gorgeous dish.

Ingredients

• 2 chicken breasts skin off, cut into 3/4 inch cubes
• 2 cups of assorted mushrooms coarsely chopped
• a dozen asparagus spears cut into 2 inch strips
• 4 large cloves of garlic finely chopped
• 1 red chili, seeds removed and finely chopped
• 2 tablespoons of dill finely chopped
• 4 tablespoons of vegetable oil
• 1/2 cup of cooking cream (15% fat)
• 1/2 cup of white wine
• salt and pepper to taste

Directions

1. Heat one tblsp of oil in a heavy based fry pan.
2. add the asparagus spears and sear for 1 minute.
3. add a few tblsp of water and cover allowing the asparagus to steam for few minutes
4. Remove the aspagus to a small bowl.
5. Add a tblsp of oil to the pan and add the mushrooms
6. Saute for a few minutes till soft and then add to the bowl with the asparagus.
7. Heat the rest of the oil and add the garlic and chili frying for 1 minute on low heat.
8. increase the heat and add the chicken and dill and stir fry the chicken for 7-8 minutes
9. Re-introduce the asparagus and mushroom and add the wine and cream.
10. Heat to simmer and allow the mixture to reduce down infusing the flavours adding salt and pepper as desired.

Enjoy!!