MANAGEMENT
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Salted Caramel Brownie Sundae
INGREDIENTS:
For the Brownie:
225g of dark chocolate
180g of butter
250g of sugar
2 eggs
2 tsp vanilla extract
95g plain flour
30g cocoa powder
1 tsp salt
For the Ice Cream:
480ml double cream
1 can of condensed milk
30g cocoa powder
Brownies (recipe below)
For the Caramel:
200g granulated sugar
90g salted butter
120ml double cream
1 tsp salt
BROWNIE (done first)
1. Pre-heat the oven to 180°C or gas mark 4 next line a deep baking dish with greaseproof paper to avoid the brownie mix sticking.
2. Melt half the chocolate in a glass bowl either in the microwave (keeping an eye so it doesn't burn) or over a bain marie (pan with water). Break apart the other half of chocolate to save for later.
3. In a big bowl combine the soft butter and sugar with a hand mixer or whisk. Beat in the eggs and vanilla extract until the mixture is fluffy, you can often tell it's ready when it goes lighter in colour. This step is important as this is what causes the cracking on top of the brownie (YUM)!
4. Once the chocolate has cooled from the microwave (this is important or else the eggs will start to cook), mix it in. Next sift in the flour and cocoa powder and add the salt. Fold the mixture to keep in the air but don't mix too much or else it will no longer be a brownie like texture.
5. With the remaining chocolate chunks (I added about 50g of white chocolate chunks as well) fold them in so your brownies have a little bit of bite. Place your mixture into the baking tray.
6. Bake the brownies for about 20 minutes or until the top isn't wobbly. The brownies will firm as they cool.
ICE CREAM
1. Take an electric hand mixer (for a speedier outcome) or a whisk and combine the cream, cocoa and condensed milk until the mixture forms soft peaks.
2. Take half of your cooled brownie and cut into small pieces, add to your mixture and fold until combined.
3. Place your mixture into a container and freeze for around 5 hours.
SALTED CARAMEL
1. Take a medium sized pan and heat the sugar over a medium heat, you need to keep on top of stirring so the caramel doesn't burn. Continue to heat until the sugar turns to liquid and goes golden.
2. Once it reaches this stage add the butter but be careful as the sugar will bubble, keep mixing until the butter is completely melted.
3. Slowly pour in the cream being careful as again the mixture will bubble, continue to stir as it is added.
4. Remove from the heat and stir in the salt, you may want to remove it from the pan after this step as it thickens when it cools. I put mine in an old honey jar.
SUNDAE
You've got all your ingredients so now it's time to put them together and make your sundae! You can put your ingredients in your glass in any order but i chose ice cream, salted caramel, brownie, ice cream, brownie, whipped cream (I used some of the leftover double cream and whipped it up but if you prefer squirty cream then use that instead) and then salted caramel with brownie crumbled on top! ENJOY!
Henry said that this was 'peng' (delicious)
HIP HOP
Hip Hop originated in the Bronx in New York City. It thrived around MCing over music at parties. Hip hop isn’t just about music, it also involves art (graffiti in particular), dance moves (break dance), style and DJing. The first major hip hop DJ was DJ Kool Herc who mixed percussive beats with popular dance songs of the time.
In the late 70s hip hop gained notoriety with ‘Rappers delight’ climbing the charts which introduced many people to the genre. By the 80s many rappers became popular whose names are widely recognised today (RUN DMC, Public Enemy and Beastie Boys, artists who are responsible for how we view Hip Hop in this day and age)!
Hip Hop is originated in New York City where an iconic food is the Hamburger, however I am a vegetarian so will be making a vegetarian twist.
Chickpea and Sundried Tomato Burger
INGREDIENTS:
For the Burger: (makes 5)
180g of DRIED Chickpeas
60g fresh basil
60g of chopped white/red onion
6 cloves of garlic
60 g of sundried tomatoes
1 1/2 tbsp of ground cumin
1 tsp of curry powder
1/2 tsp of paprika
1/2 tsp tumeric
Salt
Pepper
For Serving: (all optional)
Avocado
Red Onion
Cheddar Cheese
Tomato
Buns
Lettuce
For the Crispy New Potatoes:
10 new potatoes
Salt
BURGER PATTY
1. Using dried chickpeas instead of tinned is very important so that the patties hold together, tinned chickpeas hold too much moisture. Rinse dried chickpeas in a strainer and transfer to a cooking pot. Cover the chickpeas with water and boil over a high heat, continue to boil for a minute. Take off the heat, place the lid on and let set for an hour, after an hour drain and dry as much as you can. I did this by putting down a dry tea towel in a long wide container and left it whilst I prepared the other bits.
2. Grab a food processor and add the garlic, basil, onion (I used white) and sun dried tomato and combine until they are mixed well.
3. Once the chickpeas are cooled then place half into the processor. Add the spices, tahini, and salt and pepper (start with a little bit, you can always add more after). Mix until it's the desired consistency, I added some oil from the sun dried tomato jar and some water to ensure it was the right consistency. You don't want the mixture to be crumbly.
4. Taste the mixture and add more seasoning if needed. Place in the fridge and let the mixture firm for an hour, this will make the patties easier to construct.
5. Whist the patties are in the fridge, boil the new potatoes in water for about 20 minutes or until a fork can pierce them. Once they're cooked leave them to cool until you cook the burgers.
6. Once the hour is up heat 2 pans both with a thin layer of oil in. Cut the potatoes in thin slices and put them in one of the pans. Shape the patties and put them in the other pan. Cook both the potatoes and the burgers until they are golden brown on both sides, make sure the potatoes are crispy.
7. Whilst they are cooking prepare the buns, I served mine with mayo, raw red onion, sliced tomato, smashed avocado and cheese. I would've put little gem lettuce in as well but didn't have any and it was so tasty anyway. Put the crispy new potatoes next to the burger and salt them.
8. All done and don't they just taste delicious! If you have any left over, put them in a lidded container and put them in the fridge, they will keep frozen also.