Syrupy Chorizo

This is one of my most favourite dishes that can be easily whipped up when nibbles are called for.  I serve it with bread so the syrupy juices can be soaked up.

There is a couple of ways to do this dish so I'll give you both.

Easy way

1 bottle sweet strongbow cider

3 chorizo's 

Harder way (still easy though)

3 chorizo's 

1/4 cup apple cider vinegar

3 tsp brown sugar

1 cup soda water 

1. Slice Chorizo on an angle because it looks a lot cooler when served.

2. Fry 2 mins each side in dash of olive oil. Try to get a nice brown.

3. Remove from pan. Pour cider into pan or if doing harder way the vingear, sugar and soda water. 

4. Return chorizo to pan and simmer until liquid reduced by at least 2/3rds. 

5. Served with sliced French stick to soak up the syrupy sauce.

Carrot Morrocan Dip

A staple in my pantry is the Masterfoods Morrocan seasoning. It is a very versatile ingredient that  can jazz up any meat for the BBQ among other things! 

 

4 large carrots

1 clove garlic

2 tsp honey 

1 tbsp fresh mint (other herbs can be used) 

1/2 cup raw cashews 

1 tbsp olive oil 

1-2 tsp Morrocan seasoning 

1. Soak cashews in water overnight then drain

2. Boil or steam carrots until tender but not mushy

3. Blitz all ingredients with stick blender or food processor. Season with salt and pepper. Whalla!

Fabulously Fudgy Chocolate Brownies

Have you been searching for a chocolate brownie recipe that is fudgy and delicious? Well look no more.  I've tweaked, tested and tasted and now have the best ever brownie recipe!!!  Ok that's a big call but try it for yourself and let me know if it works for you.

3 eggs, lightly beaten
1 cup plain flour, sifted
100g dark chocolate
2 cups white sugar
1 tsp vanilla (paste is best)
1 cup cocoa
250g butter

1. Heat oven to 180 and grease slice tin and line with baking paper. Put butter, cocoa, sugar, dark chocolate in bowl and microwave for 2 mins. Remove and stir. Return to microwave for another 2 mins. Give another stir and leave to cool slightly.

2. Once cool. Add eggs and beat quickly with wooden spoon to incorporate. Add sifted flour and mix till combined. Lastly add vanilla essence and mix through.

3. Now here's the fudgy part ... if you want soft fudgy brownie bake for 25 mins. If you want chewy fudgy brownie (oh yeah baby) then bake for 30 mins.

Smoque Restaurant Review

My most recent gastronomic experience was a Tuesday lunchtime visit to Smoque on London Circuit with my foodie friend Yvette and my baby boy Marley in tow. Smoque serves up American heartland food that is finger lickin good.

Think ribs, buffalo wings, beef brisket, pulled pork and sloppy joes. Smoque opened up just one month ago and is fast becoming popular. There's nothing quite like it in Canberra. The venue is what you would expect of an Americana theme with lots of wood, a fully stocked bar and perky staff in cute red checkered attire. Music is pumping and it's a pretty cool place to be for lunch.

 

Smoque doesn't take bookings for less than 6 people so it's best to get there when it opens as it gets busy. There is no table service you order at the bar. Food arrives promptly.

We had the BBQ Trifecta platter ($39) for the two of us. The trifecta consists of succulent ribs, beef brisket, pulled pork and cornbread with a side of your choice of which we chose red cabbage coleslaw. Oh and a rather large random looking pickle.

It was indeed a deliciously satisfying meal with the only downside the cornbread being dry most likely a day or two old.

The menu has everything tasty about America on it. It caters not only for carnivores with all things meat but herbivores alike with a large range of hearty salads. I'll definitely be returning with hubby and the rest of the kids.

You've got to love a restaurant where cutlery is optional and there is a roll of a paper towel on the table!