Chocolate Rugby Ball Cake

Ideal for any Rugby fan!

This Rugby Ball cake makes the perfect cake for any Rugby player or fan! Ideal for any occasion including Father’s Day & birthday parties ! 

Bake this chocolate cake shaped into a rugby ball for a friend birthday who is a big rugby fan. 

 

Hasselback Potatoes

What are hasselback potatoes? Originated from Sweden and called Hasselbackspotatis, there are the type of baked potato, where potatoes are thinly sliced halfway into a fancy accordion shape. Simple but so impressive. These easy Hasselback Potaoes will never dissappoint.

Ingredients:

• 10-15 medium size King Edward potatoes
• ¼ cup olive oil
• 5-7 cloves of garlic, finely chopped
• 2 tbsp rosemary, finely chopped
• 1 tsp smoked paprika
• salt & pepper to taste

Method:

Preheat oven to 200ºC/180ºC for fan assist oven.

In a small sauce pan, heat the olive oil. Add garlic and remove from the heat. Let the garlic infuse the olive oil for 15 minutes. Strain the oil and discard the garlic. Add rosemary, smoked paprika, salt and pepper.

Place the potato between the handles of 2 wooden spoons and make slices, about 1/8 inch thick stopping the knife when it reaches the spoon and making sure not to cut all the way through.

Place sliced potatoes in a large baking tray. Generously brush each potato with garlic infused olive oil.

Bake for 30 minutes. Remove from oven and brush with olive oil once again. Bake for another 30 minutes or until potatoes are soft. 

Remove from the oven and serve.

Blackberry and Chocolate Ice Cream Icebox Cake

This icebox cake is an easy no-bake dessert, it comes together quickly, and it is perfect to make ahead for a celebration or serve during special dinner. This dessert looks way more complicated than it is-if you have time to whip some cream, you can throw this layered stunner together.

Ingredients:

• 1½ cups chilled double cream
• 1 tsp icing sugar
• ½ tsp vanilla extract
• pinch of salt
• 2/3 cup blackberry jam
• bourbon biscuits, removed the cream, reserve some for topping
• ½ pint chocolate ice cream, softened at room temperature until pliable

Method:

Line a 9"x5" loaf pan with cling film, leaving a few inches of overhang on all sides. Chill pan until ready to use.

Using electric mixer on medium speed, beat double cream and icing sugar in a large bowl until stiff peaks form, about 3-4 minutes. Place jam in a medium bowl and whisk to loosen, then gently mix in half of the whipped cream. Mix vanilla and salt into plain whipped cream.

Scoop half of vanilla whipped cream into the prepared loaf pan and spread into an even layer. Arrange a layer of bourbon biscuits on top, breaking or cutting to fit as needed. Add half of blackberry whipped cream, smooth into an even layer, and top with another layer of bourbon biscuits. Dollop the chocolate ice cream across the top and smooth into an even layer. Add a third layer of bourbon biscuits, followed by remaining blackberry whipped cream. Repeat with a fourth layer of bourbon biscuits and finally spread remaining vanilla whipped cream over (don't worry if it is a little higher than edges of pan) Crumble some bourbon biscuits over. Cover with cling film overhang and freeze until set, at least 6 hours.

To serve, using overhang cling film, unmould cake (if hesitant to come out, run the sides of the pan under warm water for a few seconds to loosen) and cut into slices. Cake can be made few days ahead. Keep frozen.

Bang Bang Chicken Noodles

What is Bang Bang Chicken? It's a popular chicken dish in Chinese cuisine. The name bang bang chicken is derived from the manner in which the meat is tenderized using a stick or hammer. 

Bang bang chicken was traditionally served in China by street vendors in Hanyang district who sold cold, cooked chicken drizzled with a spicy sauce as a snack.

Here I am serving the bang bang chicken with simple fried noodles. 

One lazy trick, if you are too lazy to make your own bang bang chicken, you can buy some ready spicy coated chicken breast pieces from supermarket!

Ingredients:

For the chicken:

• 3 chicken breasts, about 525g, cut into bite size chunks or stripes
• 3 tbsp cornflour
• ½ cup buttermilk
• 1 egg
• ½ tsp garlic powder
• 1 tsp salt
• ¼ tsp white pepper
• 150g panko crumbs
• 1 tsp paprika
• ½ tsp black pepper
• 2 tbsp olive oil

For the bang bang sauce:

•  ½ cup mayonnaise
• 2 tbsp sweet chilli sauce
• 1 tsp honey
• 1 tbsp sriracha sauce

For the noodles:

• 250g pack medium egg noodles
• 4 cloves garlic, finely chopped
• ½ tsp crushed chillies
• 3 tbsp soy sauce
• 1 tbsp dark soy sauce
• 2 tbsp oyster sauce
• 1 tbsp sesame oil
• 1 tbsp fish sauce
• ½ tsp sugar
• 4tbsp cooking oil
• 1 lime, zested,  ½ juiced, ½ cut into wedges to serve
• 1 packed of pak choi, cut into chunk size pieces, separating the stalk and the leaves
• spring onions and red chilli, thinly slice

 Method:

For the bang bang chicken: Place the cornflour in a bowl. Place the ½ cup buttermilk, 1 egg, ½ tsp garlic powder, ¼ tsp white pepper and ½ tsp salt in a second bowl and lightly whisk to combine.

Place the panko, 1tsp paprika, remaining ½ tsp salt, ½ tsp black pepper and 2 tbsp olive oil in a third bowl and mix together until the olive oil is combined with the breadcrumbs evenly.

Dredge the chicken pieces in the cornflour, then dip in the buttermilk mixture to coat and finally coat the chicken in the panko mixture.

Place the coated chicken on a baking tray.

Place the baking tray in the oven and cook for 20-25 minutes, until no longer pink in the middle and set aside.

For the bang bang sauce: Place ½ cup mayonnaise, 2 tbsp sweet chilli sauce, 1 tbsp sriracha and 1 tbsp honey in a small bowl and mix together, then put to one side while making the noodles.

For the noodles: In a small bowl, mix soy sauce, dark soy sauce, oyster sauce, fish sauce, sesame oil, sugar, lime zest and juice. Set aside

Meanwhile, bring a pan of water to the boil, add the noodles. Simmer for 3-4 minutes until just cooked, then drain well.

Heat the oil in a wok over a high heat. Add garlic and crushed chillies to the wok. Stir fry for 1 minute, add in the pak choi stalks pieces and fry for another 2 minutes. Then add in the noodles and the bowl of sauce. Toss with tongs or chopstick to coat in the sauce. Cook until all the sauce nearly absorb then add in the pak choi leaves. Stir for another 1-2 minutes until the leaves slightly wilted.

To serve, divide the noodles between 4 plates and top with the bang bang chicken. Drizzle the bang bang sauce over the chicken. Garnish with slice spring onions and chilli and lime wedges. If you like more spicy, add extra crushed chillies. Also can sprinkle some sesame seed onto the bang bang sauce just before serving.