Chocolate Angel Pie

Introduction

This is the best dessert recipe I have discovered in about 10 years is this chocolate - coffee - kahlua pie. Very rich, very adult and very decadent. It is not overly sweet if you use dark chocolate as the meringue is perfectly balanced. 

Ingredients

For the meringue crust:

• 4 large eggs, separated, use whites for crust and yolks for filling
• pinch salt
• 1/4 teasp of cream of tartar
• 1 cup plus 2 tablespoons sugar
• 1/2 teaspoon vanilla extract

For the filling:

• 12 oz semi sweet chocolate, chopped
• 5 teaspoons good instant coffee eg Medaglio d'oro
• pinch of salt
• 4 large egg yolks
• 1 cup whipping cream
• 2 tablespoons kahlua

 For the topping

• 1 cup whipping cream
• 1/4 cup icing sugar
• 1 teasp vanilla extract
• 1 pint fresh hulled sliced strawberries, or raspberries
• 1/3 cup shave chocolate

Method

Meringue

Preheat oven to 275 degrees. Grease a 9 inch spring form pan, line bottom and sides with baking paper.

Whip whites until foamy, add cream of tartar, beat until stiff, slowly add the sugar then the vanilla. Beat until mixture is very stiff.

Spread the meringue evenly over the base and sides of the prepared pan. Needs to be about 2 inchs up the sides to contain the filling.

Bake for 1.25 hours. Remove from oven and leave to cool.

Filling

Combine the chocolate, coffee, salt and water in a double boiler until just melted together stirring frequently. (You can do this carefully in a microwave).

Remove from the heat and beat in the egg yolks, 1 at a time. Let the mixture cool completely.

Whip the cream to soft peaks, add the kahlua, then fold into the chocolate mixture. Refrigerate until cold.

Assembly and Topping

Tip the chocolate mixture into  the meringue crust, smooth top and refrigerate at least 4 hours but up to 24 hours. (It is very portable at this point if you are taking it somewhere as it is still in the spring form tin).

When ready to serve, remove the pie from the tin and place on a serving plate, Whip the cream, sugar and vanilla together until fairly stiff then spread on top. Decorate with berries and shaved chocolate. and sugar

Chicken in a Clay Pot

Pollo en Cunete

• 1.5 kg chicken pieces - on the bone preferably
• 11 coves garlic
• 1 tablespoon coarse salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons corn or vegetable oil
• 20 small new potatoes
• 10 baby onions
• 3/4 cup red wine vinegar
• 1/3 cup olive oil
• 2 teaspoons salt
• 6 bayleaves
• 2 tablespoons each thyme
• 2 tablespoons marjoram
• 2 red chiles

Crush the garlic, salt and pepper in  mortar and pestle. Rub into the chicken pieces and refrigerate for 2-4 hours.

In a large skillet heat the corn oil and saute the chicken briefly and transfer to a large pot. In the same oil saute the onions, remove and add to the chicken. Gently brown the potatoes then remove and set aside. Add the vinegar to the pan and bring to the boil scraping the browned bits off the bottom of the pan. Pour the vinegar through a strainer over the chicken.

Add the olive oil, salt, bay leaves, thyme and marjoram to the chicken. Bring to the boil over high heat then cover and lower heat to a simmer, stirring every 10 minutes. After 35 minutes uncover, correct the seasonings, add the chiles and potatoes. Cover, cook until potatoes are tender, about 15 minutes. Check seasonings again and serve with crusty bead or steamed rice.

Taquitos

Select coarse corn chip textured tortillas rather than smooth cheap ones.

Recipe

• 500g boneless pork, chicken or beef,
• 3 black peppercorns
• 1 clove garlic
• salt
• 4 cups water
• 3 tablespoons chopped fresh coriander
• 1 thinly sliced onion
• 20 corn tortillas
• oil for deep frying

1. Place the meat, peppercorns, garlic and salt in the water and bring to the boil. Simmer, covered, for 40 minutes or until tender. Let cool then shred the meat.

2. Mix the coriander with the sliced onion, salt and shredded meat.

3. Spread a large spoonful along the 2/3rds mark of each tortilla. Roll up and secure with toothpicks. Slice in half.

4. Heat the oil and fry until golden. Remove the toothpicks and serve with guacamole and salsa.

Guacamole

Intro

I foolishly allowed myself to be cajoled into teaching a cooking class this week as part of our Global Cuisine series of Chalkle classes. Since it was my bright idea to bring Chalkle to Horowhenua I really didn't have much of a choice really. So, here in quick succession, I will be posting my three favourite Mexican recipes (yes - I am teaching a Mexican cooking class) because while I cook them reasonably often I've not actually got around to posting them online yet.

• 2 large ripe avocados - not over ripe or bruised or brown,
• 1 tblsp finely chopped white onion to suit your taste,
• 1 or 2 finely chopped fresh chiles (a teaspoon),
• 1 large tomato - cut in quarters and insides thrown away,
• 1 clove garlic - squashed and finely chopped,
• 2 large springs fresh coriander,
• lime juice,
• salt,
• pepper.

Recipe

Remove the flesh from the skin and seed. Place in a bowl and roughly mash with a fork. Chop the tomato flesh into small cubes, add the onion, roughly chopped coriander, a squeeze of lime juice and salt. taste and add lime juice and salt to taste.