Festive fair With Yvonne Fernando

20 December 2021 08:03 am

X ’ Mas Rocky Road

Ingredients:

3 tbs water

1 tsp Gelatin

400g Marshmallows

2 tbs Milk

50g Dark Chocolate

50g Butter

2tbs Milk

100g Roasted Almonds or Cajunuts Chopped

100g Desiccated Coconut

50g Raisins, Chopped

50g Glace Cherries, Chopped

Chocolate base:

250 gr. Chocolate Biscuits Crushed,

125 g. Melted Butter,

5cm deep, 20cm Square base cake pan

Method:

Line the pan base with baking paper. Mix biscuit crumbs and melted butter, Mix well and press mixture over pan base, refrigerate for 30 minutes. Melt gelatine, water and double boil, set a side. In a pan mix marshmallows and milk, cook stiring untill marshmallows have melted, take off the fire, pour the gelatin mixture beat with a electric hand beater.

Spread the marshmallow mixture over the prepared base and refrigerate untill set. Place the chocolate, butter and milk in a heat proof bowl and double boil, take off the fire and mix well. Add all the chopped ingredients, desiccated coconut and combine well, spoon over the set marshmallows and refrigerate for one hour until set. Cut into pieces and serve.

Mint Roast Pork For X ’ Mas

Ingredients:
1 ½ kg shoulder pork for roasting
Marinade:
2 tbs. Garlic and Ginger paste
75g. Mint leaves ground with 4 tbs. orange juice
3 tbs. Cooking Sauce
3 tsp. Coarse Black Pepper
2 tsp. Salt
1 tsp. Paprika
1 tsp. Cinnamon Powder
3 tbs. Olive Oil
Method:
Mix all the above ingredients together in a bowl with halfa cup of orange juice. Rub the paste over the pork and set a side for 1 – 2 hours.
Place the pork over a foil and wrap the pork, place on a roasting pan.
Pre-heat oven for 2000c for 10 minutes, and bake the pork for 60 minutes. Remove from oven open the foil and apply the juice with a brush all over.
Reduce the heat to 1800c and roast the pork for 45 –60 minutes. Take off the oven and rest the roast pork for 20 - 30 minutes. Reserve the pain juice.
Sauce:
2 tbs. Ground Mint Leaves
Ingredients:
1 cup. Pan juice
½ cup. Orange juice
1 tbs. Garlic and Ginger paste
1 tbs. Butter
1 tbs. Flour
Method:
Combine orange juice, stock, ground mint leaves and collected juice from roasting pan. Mix together, heat butter, add flour and mix. Add above and make the sauce.
Saute :
Sliced apple with orange juice in pan and decorate with small potatoes.

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