Baked Beans

It's time to be honest, this was one item on my Bucket List that I really wasn't fussed about making, but Rory loves these and until recently it was impossible to get anything here that even vaguely resembled them. Since making my list though, we have found a few special import stores that have them and even a local variety which fills the need. However, by the time we found these they were already on my list so, here goes...

  

* Special Note for my sister Jo who reads my blog and decides everything I make takes too long, this is not one you'll want to even consider.

Baked Beans
Serves: 8
Prep/Cook Time: 3hrs (a lot of the steps can be done while the beans cook so I grouped these for this recipe) However the prep really only takes 30 mins.

500g white beans
1/2tsp bicarb
700g crushed tomatoes (Roma tomatoes are best, I used a mix this time which is why my sauce is quite orange, Roma would keep the red colour better)
2tbsp oil
Handful of mixed herbs (thyme, rosemary, sage)
3 cloves garlic
1 onion
2 cloves
1/4tsp mustard powder
150g bacon
4tbsp Worcestershire sauce
2tsp Tabasco sauce
1/4 cup sugar


1. Soak the beans in cold water overnight, the water level should be about 3 inches above the height of the beans. Place beans and the water from soaking into a large pot with the bicarb and cook for 1 1/2hrs on a medium heat until they are tender. Drain the beans reserving 1 cup of the liquid.

2. While the beans are cooking blanch the tomatoes. Using a knife make a small cross on each tomato, place into boiling water for about 2mins or until you see the skin peeling away. Remove and submerge in ice water for 2 mins, the skin should then just peel back from the flesh. Put all the tomatoes in a blender and mix until a fine liquid sauce is made.

3. Heat the oil in a pan/wok and saute the onion, garlic, herbs, cloves and mustard for 10mins. Add this mix to the blender with the tomatoes and mix on high until smooth. 

4. While the other ingredients are in the blender, quickly fry the bacon then pour the sauce into the pot and add the Worcestershire sauce, Tabasco and sugar. Stir and simmer for 30mins.

5. Pour the sauce into the drained beans adding the 1 cup of water reserved after boiling. Mix thoroughly and cook on a low heat for approximately 1hr.

The intent was to have these for breakfast tomorrow morning but Rory is impatient so he had them over baked potatoes for dinner. The verdict: "They is nummy" which I think translates to: I did an OK job.

Rich Chocolate Truffle Pie

After planning my roast dinner and Yorkshire Puddings tonight I decided that I would need a nice dessert to go with it. For my Mum of course, there was no benefit to me whatsoever...
Well except for the fact that I would have to eat her slice as sending it wasn't such a great idea. :)

Rich Chocolate Truffle Pie
Serves: 12-16
Prep/Cook Time: 20mins (plus 8 hours to set)

Pie Crust:
400g chocolate biscuits (I used choc chip as they were all I could find here that weren't cream filled)
1/2 cup melted butter
4 tbsp sugar
1 tsp vanilla

1. Preheat oven to 350F.

2. Process the biscuits in a blender until they are crumbed. Then in a small bowl mix together the biscuit crumbs, sugar, butter and vanilla.

3. Press the mixture firmly and evenly against the sides of the pie tin. Bake in the oven for 10 mins and set aside to cool.

Filling:
3 cups dark chocolate
3 cups whipping cream
1tbsp vanilla extract
mint essence (as per your own taste)
1/2 cup icing sugar

1. Place all the chocolate and half the cream into a glass dish. Cook on high in the microwave for 3 mins, stirring every 30 seconds.

2. Stir in vanilla, mint and sugar then set aside to cool.

3. In a small bowl beat the remaining cream until soft peaks form. Beat on high speed while gradually adding the chocolate mixture 1/3 at a time. Mix well then spoon into the crust.

4. Refrigerate for at least 8 hours.

The original recipe didn't have the mint, but as my two favourite sweet things in this world are mint and chocolate I decided it would make a delicious addition. If the clean plates after eating this are anything to go by then I'd say it was an inspired choice!

Yorkshire Pudding

Tomorrow (today in Australia) is Mother's day and I am a long way away from my Mum so I decided as a tribute to her this Mother's Day that I would try my hand at something from her hometown... Yorkshire Puddings.

Yorkshire Puddings

Serves: 12

Prep Time: 5mins (plus time to let the batter stand) Cook Time: 20mins

4 eggs

200ml milk

pinch of salt

3/4cup flour

Oil

1. Place eggs, milk and salt in a bowl and beat with an electric mixer. Let the mix stand for 5-10 mins until the bubbles disappear

2. Add the flour to the egg mix and beat on high until everything is mixed together. Leave the bowl to sit in a cool place (not the fridge) for at least 1 hour, but this can be left overnight. Just before you are ready to cook, preheat the oven to the highest temperature.

3. Take a muffin tray and place a drop of oil in the bottom of each cup. Put the tray in the oven and leave for 5 mins until the oil is almost smoking.

4. Remove the tray from oven and 1/3 fill each cup with the pudding mix (as you pour it in you should hear a sizzle from the oil) then return the tray to the oven and cook for approximately 15mins.

5. Serve with a roast dinner and don't forget the gravy!

An easy to make side dish that went beautifully with my roasted pork belly.

Happy Mother's Day Mum! You would have loved them!