bananas and toffee

Banoffee Pie

makes one 9 inch pie

INGREDIENTS

For the toffee filling:

1 14oz (397g) can of condensed milk

For the crust:

2 cups ground digestives/ginger snaps/graham crackers (1 1/2 packages)
1/2 stick (1/4 cup or 56g) unsalted butter, melted

For the topping:

4-6 bananas

4 cups whipping cream
grated dark chocolate curls or cocoa powder (optional)

METHOD:

1. Make the toffee filling by placing the can of unopened condensed milk in a small pot. Fill the pot with enough water to reach 1/4 way up the side of the can. Bring the pot of water to a boil and then lower to a simmer for 45-60 mins. Once done, carefully remove the hot can from the pot and let cool. Set aside.

2. Meanwhile make the crust. Preheat your oven to 350F (177C). Grease a 9 inch pie plate.

3. In a small bowl, add ground biscuits and melted butter. Mix well with a fork and dump mixture into pie plate. Use the bottom of a glass to gently press the crust evenly. Apply light pressure or else your crust will be tough and crunchy.

3. Bake for 8-10 minutes until the edges brown. Transfer to a cooling rack.

4. Carefully open the cooled can of condensed milk. The condensed milk should be thickened and the colour of toffee. Spread the toffee filling gently onto the cooled crust. Chill for 1 hour (up to 8 hours) before adding the topping.

5. Make the topping by first slicing bananas on a bias into 1/2 inch pieces. Layer banana slices over the chilled pie filling.

6. In a large bowl, beat whipping cream on high speed until soft peaks form. Spread whipped cream over bananas. Top with grated chocolate or dust with cocoa (optional).

tray baked

Prosciutto Wrapped Chicken

serves 4-6

INGREDIENTS:

4 boneless chicken breasts

6-8 slices of prosciutto (can substitute with pancetta or bacon)

1/2 head of garlic, smashed and sliced

3-4 sprigs of thyme (optional)

1 tbsp olive oil

coarse salt and pepper

METHOD:

1. Preheat oven to 350F (177C).

2. Season chicken breasts and wrap each one with prosciutto. Place in a square casserole dish or baking pan.

3.  Cover with garlic, thyme and olive oil.

4. Cover with aluminum foil and bake for 25-30 minutes. Rest for 10 minutes before slicing on a bias. Serve with pasta peas and a side green salad.

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Garlic Rosemary Lamb Rack

serves 4-6

INGREDIENTS:

1 rack of lamb

1 head of garlic, smashed and finely chopped

2-3 sprigs of rosemary, finely chopped

1 tbsp olive oil

2 tsp coarse salt

1/2 tsp coarse pepper

METHOD:

1. Preheat oven to 350F (177C).

2. In a small bowl, combine garlic, rosemary, olive oil, salt and pepper. Mix well and set aside.

3. Trim and season lamb rack. Place on a baking tray.

4. Spread garlic rosemary mixture on top of lamb.

5. Bake uncovered for 35-40 minutes. Rest for 10 minutes before carving. Serve lamb with mint jelly or cranberry relish, rustic mashed potatoes and some crisp greens.