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Page058
 

Sticky Date PuddingPelican Pantry'sINDREDIENTS CAKE:

  • 350grms Dried Pitted Dates
  • 2tsp Bi Carb Soda
  • 125g Unsalted Butter
  • 350g Caster Sugar
  • 4 Eggs
  • 350g Self Raising Flour
  • 1tsp Vaniila Essence

INDREDIENTS SAUCE:

  • 3/4 lt Cream
  • 200g Butter
  • 1tsp Vanilla Essence
  • 200g Brown Sugar

Serves 12
(one large spring form cake tin)
METHOD:

  • Pre Heat oven to 160° C
  • Line and grease one springform cake tin
  • Make Sauce: Melt butter and sugar, add vanilla and bring to the boil, take

off heat, add cream, mix well, re heat and then leave aside ready for later.
• Make Cake: In another saucepan place dates, boiling water and bi carb
soda, bring to boil then remove from heat.

  • In a mixing bowl place cream, butter, sugar and essence.
  • Add eggs one at a time
  • Mix in flour and Date mix alternately 1/3 at a time
  • Mix well and pour into prepared cake tin
  • Bake at 160° C for 45- 50 mins until skewer comes out clean.
  • Remove from oven, then using a skewer, pride holes all over top of cakes

and pour over approx. ½ cup of the sauce to soak into cake

  • Pop back into the oven for 5 mins then remove and cool
  • Serve with sauce and double cream

Please note: It is ok if the cake mixture is quite runny before being cooked.
Sticky Date PuddingPelican Pantry'sINDREDIENTS CAKE:

  • 350grms Dried Pitted Dates
  • 2tsp Bi Carb Soda
  • 125g Unsalted Butter
  • 350g Caster Sugar
  • 4 Eggs
  • 350g Self Raising Flour
  • 1tsp Vaniila Essence

INDREDIENTS SAUCE:

  • 3/4 lt Cream
  • 200g Butter
  • 1tsp Vanilla Essence
  • 200g Brown Sugar

Serves 12
(one large spring form cake tin)
METHOD:

  • Pre Heat oven to 160° C
  • Line and grease one springform cake tin
  • Make Sauce: Melt butter and sugar, add vanilla and bring to the boil, take

off heat, add cream, mix well, re heat and then leave aside ready for later.
• Make Cake: In another saucepan place dates, boiling water and bi carb
soda, bring to boil then remove from heat.

  • In a mixing bowl place cream, butter, sugar and essence.
  • Add eggs one at a time
  • Mix in flour and Date mix alternately 1/3 at a time
  • Mix well and pour into prepared cake tin
  • Bake at 160° C for 45- 50 mins until skewer comes out clean.
  • Remove from oven, then using a skewer, pride holes all over top of cakes

and pour over approx. ½ cup of the sauce to soak into cake

  • Pop back into the oven for 5 mins then remove and cool
  • Serve with sauce and double cream

Please note: It is ok if the cake mixture is quite runny before being cooked.
..
• Place red wine vinegar , orange
juice, brown sugar , crushed walnuts,
cinnamon stick and star anise
into pan bring liquid to boil braise
cabbage reducing heat.

  • Salt duck breast (not on skin side)
  • Duck breast pan roasted till

crispy 6 min
• Oven bake 200 degrees 5 mins
Paringa Estate'sBeetr oot
Salad
METHOD

  • Roast & peel beetroot
  • Roll goats cheese into 1cm balls
  • For crumb mixture: Add lemon, orange & parsley to fresh bread crumbs
  • Flour Cheese balls
  • Mix in egg wash & strain well
  • Crumb goats balls & fry in olive oil
  • Garnish with cress, walnuts and Enjoy. - Chad Aldred, Paringa Estate

INDREDIENTS - serves 4
• 24 each roasted and
peeled baby beetroot

  • 230 each honey roasted walnuts
  • 2150 grm goats cheese
  • 21 cup bread crumbs (fresh)
  • 21 lemon zest
  • 1 orange zest
  • 20 grm chopped parsley
  • 1 punnet chard cress
  • 1 punnet mache
  • 2 egg yolk & milk for Egg wash
  • ½ cup Plain Flour
  • Drizzle extra virgin Olive oil
  • 100 ml Olive oil for frying

Restaurant Soy's

Lychee Blossom

INDREDIENTS

  • 3 Lychee Fruit
  • 30 Mls of Mango Liquor
  • 30 mls of Lychee Liquor

METHOD

Place 3 Lychee in the bottom

of a tall glass.
Pour Mango Liquor over the
top of Lychees.


Pour Lychee Liquor in and top
up with Lemonade.


Enjoy - from the team at Soy!

............
....................


Balcombe's

Duo of Duck

INDREDIENTS:

  • 4 x duck breast
  • 2 x duck leg
  • 1 kilo duck fat
  • 1 red cabbage
  • Filo pastry
  • 1 cup red wine vinegar
  • 2 cups orange juice
  • 1 cup of brown sugar
  • 1 cinnamon stick
  • 100 gram

crushed walnuts
• 1 star anise
METHOD

• Slow cook duck legs in duck fat at
90 degrees for 90 min
• Remove confit duck and
take meat off the bone.
• Place confit duck in small filo parcels.
Approx 2 tbls per parcel.
• Oven warm through for 10 mins
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