INDULGE
Welcome to Indulge, the cookbook that lets you enjoy the finer things in life.
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PORT SLIDERS WITH GOATS CHEESE AND CARAMELIZED ONIONS
INGREDIENTS 2 cups port 2 Tbsp sugar 1 Tbsp olive oil 1 large white or yellow onion, sliced into ~1/4-inch rounds 1 lb lean ground beef Salt Pepper Worcestershire sauce Crumbled Goat cheese, for serving Slider buns, for serving
In a sauce pan over medium-high heat, reduce the port and sugar to 1/2 cup (this will take ~30-35 minutes). While the port is reducing, heat 1 Tbsp olive oil in a large non-stick pan over medium heat and add the onions. Cook, stirring frequently, until the onions have nicely caramelized, about 30-35 minutes. (If necessary, reduce heat and add a couple tablespoons of water to keep them from burning.) Heat grill to medium-high. When the port reduction is cool enough to touch, crumble the ground beef into a bowl and season with salt and pepper. Drizzle 1/4 cup port reduction over top and lightly mix with your hands. Form slider patties (you’ll get 8-9 2-oz patties) and cook to desired doneness, 2-3 minutes on each side. Serve the sliders on buns of your choice, topped with caramelized onions, a spoonful of remaining port reduction, and crumbled goat cheese.
MASHED-POTATO CASSEROLE WITH GOUDA AND BACON
INGREDIENTS 6 slices thick-cut smoked bacon 3 large green onions (white and pale green parts only), finely chopped 3 pounds russet potatoes, peeled, cut into 11/2-inch cubes 3/4 cup sour cream 1/3 cup whole milk 1/4 cup (1/2 stick) butter 2 cups (about 8 ounces) coarsely grated smoked Gouda, divided
Can be prepared 8 hours ahead. Cover and chill potato mixture and remaining bacon mixture separately. Preheat oven to 375째F. Butter 13x9x2-inch baking dish. Cook bacon in heavy large skillet until golden brown and crisp. Transfer to paper towels to drain. Chop bacon. Place in medium bowl. Add green onions; toss to distribute evenly. Place potatoes in large pot and add enough cold water to cover. Sprinkle with salt. Cover and boil with lid slightly ajar until potatoes are tender, 15 to 20 minutes. Drain well. Return potatoes to pot. Cook over low heat, stirring often, until potatoes are dry and light film forms on bottom of pot, about 2 minutes. Add next 3 ingredients. Using potato masher, mash until almost smooth. Stir in 1 1/2 cups smoked Gouda and 1 cup bacon mixture. Season with salt and pepper. Spread potato mixture in prepared baking dish. Sprinkle remaining 1/2 cup Gouda over. Bake potatoes until cheese melts and edges of potatoes are bubbling, about 30 minutes (40 minutes if chilled). Sprinkle reserved bacon mixture over and serve.
RIB-EYE STEAKS WITH GORGONZOLA BUTTER
AND CRISPY SWEET ONION RINGS GORGONZOLA BUTTER:
ONION RINGS:
2 heads of garlic, top 3/4 inch cut off to expose cloves 2 tablespoons olive oil 1/2 cup (1 stick) unsalted butter, room temperature 1/3 cup crumbled Gorgonzola cheese (about 2 ounces) 2 tablespoons chopped fresh parsley
3 cups buttermilk 2 sweet onions, thinly sliced into rounds, then separated into rings 3 cups unbleached all purpose flour 3 tablespoons onion powder 3 tablespoons garlic powder 1 1/2 teaspoons salt 1 1/2 teaspoons ground black pepper 4 cups canola oil (for frying)
Preheat oven to 350째F. Place garlic on piece of foil; drizzle with olive oil. Enclose garlic in foil. Bake until garlic is very soft, about 1 hour. Cool. Squeeze garlic cloves out from papery skins into medium bowl; mash garlic with fork. Mix in butter, cheese, and parsley. Season with salt and pepper. Transfer Gorgonzola butter to sheet of plastic wrap. Using plastic wrap as aid, form butter into 1 1/4-inchdiameter log, wrapping plastic tightly around butter. Chill until firm. (Can be made 2 days ahead; keep chilled.) Cut into 1/2-inchthick rounds.
Pour buttermilk into large bowl. Add onion rings; toss to coat. Let stand 1 hour, tossing occasionally. Mix flour, onion powder, garlic powder, salt, and pepper in another large bowl. Preheat oven to 350째F. Pour enough oil into heavy large skillet to reach depth of 3 inches. Heat over mediumhigh heat to 350째F. Working with a few onion rings at a time, shake off excess buttermilk, then turn onion rings in flour mixture to coat. Fry onion rings until deep golden brown, adjusting heat as necessary for each batch to maintain temperature at 350째F, about 2 minutes. Transfer onion rings to paper towels to drain, then place on baking sheet and keep warm in oven while frying remaining onion rings.
STEAKS: 6 10- to 12-ounce rib-eye steaks 2 tablespoons olive oil Brush steaks with olive oil; sprinkle with salt and pepper. Heat 2 large nonstick skillets over medium-high heat. Add 3 steaks to each skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Serve with Gorgonzola butter and onion rings.
INGREDIENTS: 2 large sweet potatoes 2 cups Apple and Onion Pulled Pork 1/2 cup apple, peeled and cubed 1/4 cup stock (I used beef but you can use chicken or vegetables) 1/2 shredded cheese of your choice (optional)
Preheat oven to 400F. Pierce sweet potatoes with a fork and bake them for about 45 minutes. Turn over potatoes halfway through baking. If you prefer to use the microwave, cook them on high for 6-8 minutes. Turn over potatoes halfway through cooking. Let them cool enough to be able to handle them. Cut them lengthwise and scoop out most of the flesh, leaving a 1/4 inch thick skin. In a bowl, combine flesh, pulled pork, apple and stock. Mix well to combine. Fill sweet potatoes with pulled pork mixture and top with shredded cheese. Arrange potato skins on a lined baking sheet or baking dish. Bake for 10 minutes and serve.
PULLED PORK STUFFED SWEET POTATOES
C
HICKEN HOW MEIN
INGREDIENTS
For the sauce: thumb-size piece fresh root ginger 2 garlic cloves 3 tbsp tomato ketchup 2 tbsp oyster sauce 2 tbsp reduced-salt soy sauce For the noodles: 1 large red pepper 5 spring onions half a 400g bag beansprouts 1 large or 2 small chicken breasts 3 nests medium egg noodles 1 tbsp sunflower oil
Use a potato peeler to remove the skin from the ginger. Discard skin, then carefully grate 1 tbsp from the root. Put in a bowl, crush in the garlic, and add the ketchup, oyster sauce, soy sauce and 3 tbsp water. Stir. Use a sharp knife to cut the pepper into quarters on a board. Remove the seeds and stalk, then slice diagonally into strips. Cut the ends from the spring onions, and cut the green and white of the onion lengthways. Open the bag of beansprouts. Cut the chicken into bite-size pieces. Boil a large pan of water on the hob. when the water is boiling, drop in the noodles, turn off the heat and set the timer to 4 mins. when the time is up, drain in a colander or a large sieve in the sink. With everything prepared, you can now start cooking. Heat the wok – it’s hot enough when it starts to smoke. add the oil and chicken. Use a wooden spoon to keep moving the chicken around the wok until it is half white, half pink. add the pepper and stir-fry for a further 1 min. Pour the sauce into the wok and stir well until bubbling.
Add the noodles, beansprouts and spring onions a handful at a time, then toss into the sauce until it is well coated, stirring constantly until the beansprouts wilt. Serve in bowls – an easy way is to use tongs.
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PUMPKIN PRALINE TRIFLE INGREDIENTS Pumpkin Pudding: 1/3 cup cornstarch 1/2 cup granulated sugar 1/2teaspoon cinnamon 1/8 teaspoon nutmeg 1/8 teaspoon cloves Pinch of salt 3 cups cold whole milk 3/4 cups pumpkin pie filling 1 tablespoon vanilla extract Vanilla Pudding: 1/3 cup plus 1 tablespoon cornstarch ½ cup granulated sugar Pinch of salt 3 cups cold whole milk 2 tablespoon vanilla extract Praline Crumble: 1/2 cups toffee bits 1/2 cups granola
Pumpkin Pudding: Combine cornstarch, sugar, cinnamon, nutmeg, cloves, salt and milk in a blender or food processor and pulse until well blended. Alternatively, combine all ingredients in a bowl and whisk vigorously. Transfer mixture to a heat proof bowl and place over (not on) simmering water for approximately 15-20 minutes, stirring occasionally. Pudding is ready when mixture coats the back of the spoon. Add pumpkin pie and stir to combine. Add vanilla and stir to combine. Vanilla Pudding: Combine cornstarch, sugar, salt and milk in a blender or food processor and pulse until well blended. Alternatively, combine all ingredients in a bowl and whisk vigorously. Transfer mixture to a heat proof bowl and place over (not on) simmering water for approximately 15-20 minutes, stirring occasionally. Pudding is ready when mixture coats the back of the spoon. Add vanilla and stir to combine. Praline Crumble: Place toffee bits and granola in a bowl and mix to combine.
Assembly: Fill pastry bags with each flavor of pudding. Pipe a pumpkin layer onto bottom of glass. Sprinkle praline mixture on top pumpkin layer. Pipe vanilla pudding on top of granola and praline layer. Continue layering by repeating steps 2-4.
APPLE FRANGIPAN TART INGREDIENTS Flour, for dusting 500g sweet shortcrust pastry 2 dessert apples, peeled, cored and sliced 2 tbsp apricot jam 125g butter, softened 125g caster sugar 2 large free-range eggs 125g ground almonds 1 tbsp plain flour
Preheat the oven to 190°C/fan 170°C/ gas 5. On a lightly floured surface, roll out the pastry and use to line a 23cm loose-bottomed tart tin that’s about 2.5cm deep. Line the pastry with baking paper, fill with baking beans or rice and blind bake for 10 minutes. Remove the paper and beans and cook for 2-3 minutes more until pale golden. In a bowl, beat together the butter and sugar using an electric hand whisk until light and fluffy, then beat in the eggs, 1 at a time. Fold in the almonds and flour, then spoon into the tart case. Arrange the apples around the tart, press into the frangipane mixture slightly, then bake for 30 minutes until the filling is risen and set. Brush with jam and return to the oven for 5-10 minutes until golden. Cool in the tin for 10 minutes, then remove to a wire rack to cool slightly. Serve warm, with cream.
PEANUT BUTTER FUDGE BROWNIES WITH HONEY ROASTED PEANUTS INGREDIENTS Brownies: 3/4 cup (1 1/2 sticks) butter 7 ounces bittersweet or semisweet chocolate, chopped ( I used these. Delicious and no chopping.) 3 ounces unsweetened chocolate, chopped 1 1/4 cups sugar 1 1/2 teaspoons vanilla extract 1/4 teaspoon salt 4 large eggs 1 cup all purpose flour 1 cup honey roasted peanuts, coarsely chopped Frosting: 1 cup smooth peanut butter (do not use natural or old fashioned) 1/4 cup butter, room temperature 3/4 cup powdered sugar, sifted 1/8 teaspoon salt 1 teaspoon vanilla Ganache: 7 ounces bittersweet or semisweet chocolate, chopped 1/4 cup butter
Brownies: Preheat oven to 325Ëš. Line a 13x9x2-inch metal baking pan with foil. Place 3/4 cup butter in a heavy large saucepan. Add both chocolates; stir over low heat until smooth. Remove from heat. Whisk in sugar, vanilla, and salt, then eggs, 1 at a time. Fold in flour, then nuts. Spread in prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 30 minutes. Place pan on rack to cool. For Frosting: Using electric mixer, beat peanut butter and 1/4 cup butter in medium bowl to blend. Beat in powdered sugar and salt. Spread frosting over cooled brownies. For Ganache: Stir chocolate and 1/4 cup butter in heavy small saucepan over low heat until smooth. Drop ganache all over frosting; spread to cover. Chill until set, about 1 1/2 hours.
Flourless cocoa cake 155g of unsalted butter, at room temperature 420g of caster sugar 8 eggs, at room temperature 130g of cocoa powder, sifted Kirsch milk chocolate mousse 1 sheet of gelatine 1 tbsp of water 120g of milk chocolate, 50g extra for melting 74ml of whole milk 1 pinch of salt 1/2 tbsp of kirsch 70ml of double cream Dark mirror glaze 8 sheets of gelatine 160ml of water 280ml of whipping cream 400g of caster sugar 140g of cocoa powder, sifted Garnish 12 pitted cherries
BLACK FOREST GATEAU
Preheat the oven to 180째C/gas mark 4. Cream the butter and sugar in a mixer fitted with a paddle for 5 minutes. Add the eggs one at a time, making sure to incorporate each one before adding the next. Add the cocoa powder in 3 or 4 additions, then mix until fully incorporated, making sure to scrape the sides every so often. Bake the mix in 20 x 30cm trays lined with parchment paper for 10-15 minutes depending on your desired thickness. Once cool, cut the cake with a 24cm metal ring and freeze. For the Kirsch mousse, soak the gelatine in the
water and leave to soften for 10-20 minutes. Melt the milk chocolate in a bowl over a pan of boiling water. In a pan, heat the milk and add a pinch of salt. Once boiling, remove the pan from the heat. Add the softened gelatine, along with the water it was soaked in to the hot milk and stir to dissolve. Pour the hot milk into the melted chocolate in 3 or 4 additions, working with a rubber spatula to ensure a smooth paste. After adding all the milk, use a stick blender to emulsify the mixture for 2 minutes. While the chocolate cools down to body temperature, whip
together the Kirsch and double cream to soft peaks. Fold the cream into the chocolate and set into the lined 30cm metal ring. Freeze immediately. For the glaze, soak the gelatine in 80ml of water and leave to soften for 15-20 minutes. Heat the cream, adding the sugar and second measurement of water. Boil for 2 minutes. Remove from the heat and add both the soaked gelatine (including the water) and the cocoa powder. Use a stick blender to blitz until smooth and shiny. Store in the fridge for up to 2 weeks and then heat in the microwave to a
lukewarm temperature before using. Melt the extra 50g of chocolate and brush the bottom of the frozen cake to seal - this will stop it from sticking to the plate, return to the freezer. Warm the glaze to body temperature and use it to completely cover the cake (the cake must be well frozen at this point) Garnish the surface with cherries and allow a couple of hours to thaw.
RED VELVET CAKE Cake: 250g butter, softened 600g caster sugar 6 eggs 2 tablespoons red food colouring 3 tablespoons best quality cocoa powder 375g plain flour 250ml buttermilk 1 teaspoon vanilla extract 1/2 teaspoon salt 1 teaspoon bicarbonate of soda 1 tablespoon vinegar Icing: 2 (200g) tubs cream cheese 350g white chocolate 250g butter, softened
Preheat oven to 170 C / Gas mark 3. Grease and flour three 20cm tins. In a large bowl, cream 250g butter with sugar. Add eggs one at a time, beating well after each addition. Mix food colouring with cocoa and add to mixture. Add flour alternately with buttermilk. Add vanilla and salt. Mix bicarbonate of soda with vinegar, and gently stir into mixture. Be careful not to over mix. Divide cake mixture into three prepared tins. Bake in the preheated oven for 25 minutes. Allow to cool. To make the White Chocolate Cream Cheese Icing: Melt the white chocolate and allow to cool to lukewarm. In a large bowl, beat the cream cheese until light and fluffy. Gradually beat in melted white chocolate and softened butter. Beat until it is the consistency of whipped cream, then use to fill and ice the cake.
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