4 recipes

Tara has tagged me with a 4 recipes tag.

The rules:

1. Let others know who tagged you.
2. Players start with 4 recipes they especially like.
3. Those who are tagged should post these rules and their 4 recipes.
4. Players should tag 4 other people and notify them they have been tagged.

So with no further ado I share with you!

1. Rich Dark Chocolate Puddings With Runny Centres
Serves 4

120g dark chocolate (the best you can afford)

125g unsalted butter

75g plain flour, sifted

175g caster sugar

4 eggs

Melt chocolate and butter in the top of a double saucepan or in a heatproof bowl over a saucepan of simmering water. Remove saucepan from heat and stir in remaining ingredients.

Pour mixture into 4 x greased 200ml moulds (e.g. ramekins or if you can be careful getting them out, Texas Muffin tins). Recipe can be made up to this point and kept a couple of days in the refrigerator.

Bake at 180ºC for about 12-14 minutes. Remove from oven and let stand for 2 minutes before inverting onto serving plates.

The puddings should split and the centres run out; otherwise, just slice down the sides to release. Dust the puddings with sifted icing sugar and serve with mascarpone, whipped cream or clotted cream.

2. Sesame Chicken

From The New Zealand Crockpot Cookbook / Bishop, Joan. (1992). Christchurch: Whitcoulls

1 lemon

1 x 2kg chicken

1 T soy sauce

1 T vinegar

1 T brown sugar

2 T tomato paste

¼ tsp ground ginger

3 T sesame seeds

Cut the lemon into quarters and place inside the chicken. Place chicken in the crockpot.

In a small bowl, combine the soy sauce, vinegar, brown sugar, tomato paste and ground ginger and mix until smooth.

Brush the mixture over the chicken in the crockpot and sprinkle with sesame seeds.

Cover with lid and cook on low for 7-8 hours or on high for 3 ½-4 hours.

3. Sally's Vegetarian "Sausage" Rolls with Penny's modifications

4 thick slices bread, made into crumbs
1 packet walnuts (70g), chopped (or hazelnuts)
2 cloves garlic, crushed
1 chopped onion
1 grated carrot
1/2 grated capsicum
3/4 cup grated cheese
3 eggs
herbs (e.g parsley, thyme, sage) preferably fresh
salt and pepper
puff or flakey pastry sheets

Mix all together, form into a long sausages and wrap the sheet of pastry around them. Cut into "bite" sized rolls. Brush with milk or egg if desired. Bake 180 degrees C until brown.
The filling is also good as fake meat balls with a yummy tomato sauce and spaghetti.

4. Corn Chowder *

3 oz butter
2 large onion, finely chopped
1 clove garlic, crushed
2 teaspoons cumin seeds
4 cups stock (vegetable or chicken)
2 medium potatoes, peeled and chopped
1 cup canned creamed-style corn
2 cups fresh corn kernels (frozen is fine)
3 Tablespoons chopped fresh parsley
1 cup grated cheddar cheese
salt and pepper
3 Tablespoons cream (optional)
2 Tablespoons fresh chives to garnish

Heat butter in large heavy based pan. Add onions and cook over medium heat for 5 mins or until golden. Add garlic and cumin seeds, cook 1 min stirring constantly. Add stock and bring to boil. Add potatoes and simmer, uncovered for 10 minutes. Add creamed corn, corn kernels and parsley. Bring to boil, reduce heat, simmer for 10 minutes. Stir through cheese, salt and pepper, and cream. Heat gently so the cheese melts. Serve sprinkle with chives. Serves 8. * This is a vegetarian soup, but I like to throw in some bacon bones or a bacon hock into the stock as I feel it gives it more flavour depth.

I'm not really a "tagger" as such but if you feel moved to share... feel free to use me as an excuse ;-)