MTSVCS Recipes » 2011 » June

June 2011


Dessert&Fruit30 Jun 2011 03:03 am

This is an incredibly simple cheesecake combining the wonderful flavours of toffee and apple. This recipe uses a shop-bought toffee sauce, called dulce de leche, but feel free to make your own using brown sugar and butter.

Ingredients List:
600g preserved apples
15 digestive biscuits
85g butter
450g cream cheese
100g caster sugar
2 eggs
1 tsp. vanilla extract
80g chopped pecans
4 tbsp. dulce de leche

Directions:
1) Melt the butter in a saucepan until foaming. Bash the digestive biscuits with a rolling pin or crush them in a food processor. Combine the biscuit crumbs with the melted butter and press into a 23cm loose-bottomed tart tin. Press firmly so that the base is compact then put the tin into the fridge.

2) Once the base is hard, spoon 450g of the preserved apples over the base.

3) Preheat the oven to 180C.

4) Beat the cream cheese with the sugar and vanilla until smooth. Add the eggs, one at a time, beating well until smooth. Pour this mixture over the apples in the tin.

5) Bake the cheesecake for 35 minutes or so or until set in the middle. Allow to cool.

6) Mix together the remaining apples and the dulce de leche in a saucepan with half of the chopped pecans. Heat for a minute or so then pour over the top of the cheesecake. Sprinkle with the remaining pecans and then put back into the fridge to chill.

Source: Apple Recipe.

Meat16 Jun 2011 03:47 am

This goose recipe is pretty simple, the zingy cherry sauce really livens up the tender goose flesh. This should serve between 6 and 10 people depending on the size of the bird. Leave out the cinnamon if you’re serving this to people who don’t like spice.

Ingredient List:
1 goose, 4.5kg
Sea salt
1 onion
Bunch of rosemary
Few knobs of butter
3 shallots
50g sour red cherries, dried
½ bottle red wine
250ml chicken stock
3 tbsp. redcurrant jelly
1 cinnamon stick

Directions:
1) Heat the oven to 220C. Prick the goose all over with a fork and then put the onion and rosemary into the cavity. Season with the salt. Tie up the cavities with string.

2) Put the goose into a baking tray and then cook it for half an hour before turning the heat down to 180C. Cook for a further two hours or until the juices run clear. Rest for half an hour before serving.

3) Whilst the goose is cooking, finely chop the shallots and sauté them in some butter until soft. Add the cherries, wine, chicken stock and cinnamon stick. Cook everything together until syrupy and sticky, about 15 minutes, and then stir in the redcurrant jelly.

4) Finish the sauce by whisking in another knob of butter until the sauce is glossy.

Source: Goose Recipes.