Bread and Butter Pudding

6 slices of cafe style raison bread
butter
raspberry jam
3 eggs
125 caster sugar
1 teaspoon vanilla essence
1 cup of milk
1 cup of cream
2 teaspoons of brown or raw sugar

Butter the bread and spread with jam. Arrange in a baking dish so that it is at least two slices thick. Try and fill all of the space in the dish.

Next blend the eggs, castor sugar, vanilla, milk and cream. Pour over the bread making sure it is well covered. Sprinkle with brown suger and place in the oven at 180 for 40 minutes. Alternatively this can be made in individual ramkins and placed in a water bath to cook.

If you are brave, a Crème Anglaise goes very well with this.

Combine and boil 1 cup of cream, one cup of milk and one tablespoon of vanilla extract. In a separate bowl mix four egg yolks and 200g sugar. Add this to the milk and cream mixture and slowly bring to the boil whilst whisking gently. It should gradually thicken. Pour hot over the pudding. Yum!

Chilli Roasted Chicken with Lemon Grass and Bok Choy Risotto

There are four parts to this dish.

Part One: Roast Chicken

Chicken pieces: One piece per person
3 teaspoons of fish sauce
4 Kaffir Lime leaves
2 teaspoons of Sambal Oelek
1 tablespoon of peanut oil

Part Two: Lemon Grass Sauce

1 tablespoon peanut oil
2 shallots
2 cloves of garlic
1 stick of lemon grass
3 coriander roots finely chopped or minced
1 red chilli
medium size piece of ginger
125ml of cocnut milk
½ cup of chicken stock
1 kaffir lime leaf
2 teaspoons fish sauce
2 teaspoons of palm sugar
2 teaspoons of lime juice

Part Three: Risotto

3-4 cups of chicken stock
oil
60 g butter
1 large onion
2 cups of arborio rice
bok choy

Part Four: Glaze

1 teaspoon fish sauce
1 teaspoon lime juice
200ml chicken stock
1 red chilli
10 coriander stemms, finely chopped
20g butter





Part one

Marinate the chicken and set aside. When ready to cook, place in the oven at 190C and cook until juices flow clear. Rest for ten minutes. Depending on the size of the pieces anywhere between 30-45 minutes.

Part two

This is the sauce for the risotto and needs to be prepared before the risotto.

In a saucepan heat the oil and stir fry the shallots, garlic, lemongrass, coriander, chilli and ginger for 5 minutes until the flavour is released. Add milk, stock and lime leaves and simmer for 10 minutes. Add fish sauce, lime juice and sugar and check the flavours. Keep warm.

Part three: Risotto

Add onion butter and oil to a saucepan and melt until clear. Reduce heat and add the rice coating it well. Gradually add hot chicken stock until absorbed. Continue to dd the stock. Then add the lemongrass sauce half at a time and stir until rice is cooked and tender. Turn off the heat, add bok choy and place the lid on until boy choy wilts.

Part four

The glaze needs at least 30 mins to reduce.

In a small saucepan place all of the ingredients except for the butter. Very slowly reduce until thick like honey. Add butter to glaze just before serving.

To serve, Place the rice first, then chicken and drizzle with the glaze.