Roast Chicken stuffed with garlic cheese wrapped in streaky bacon

Roast Chicken stuffed with garlic cheese wrapped in streaky bacon

Ingredients:
4 Chicken breasts
8 slices of streaky bacon
A few packs of garlic cheese
1/2 pint mild olive oil
Worcestershire sauce splash
Balsamic vinegar to taste
Lemon juice again to taste

Method:
Turn oven on 180c or equivalent
Make 2 inch slit in thickest part of chicken breasts, without breaking straight through.
Divide tub of garlic herb cheese into equal portions and stuff each chicken with it.
Now wrap each breast in 2 slices of the streaky bacon covering the slit side as best as possible. Mix all sauces together and pour over the chicken.
Cover a baking tray with foil and stand a wire rack on it and put stuffed chicken breasts onto it and place in oven for 20 mins.

Sri Lankan Prawn Curry

Prawn Curry

Ingredients:

¼ lb. prawns (roasted and lightly pounded)
2 medium-sized half-ripe tomatoes
30 dry chillies (roasted and pounded)
2 tbsp curry powder
1 tsp turmeric
1 dessertspoonful sliced red onions
a pinch of ground saffron
3 cloves of garlic (chopped)
2 slices green ginger (chopped)
2-inch piece rampa
¼ stem lemon-grass
a small sprig of curry leaves
1 oz. tamarind (squeezed in coconut milk)
3 teacups coconut milk
Oil

Method:
Heat the oil and fry half the onions together with a small piece of each of the rampa and lemon-grass, along with a few curry leaves.

Mix the rest of the ingredients together, and when the onions are browned turn in the whole mixture and let it boil; when nearly cooked, lessen the fire and allow to simmer very gently

After 10 minutes add the prawns and cook for 5-10 minutes and take off the heat.

Oreo Cookie Cheesecake

Oreo Cooke Cheesecake

Ingredients:
1 cup crushed OREO Original Cookies
50g butter, melted
500g block PHILADELPHIA Cream Cheese, softened
3/4 cup caster sugar
2 tablespoons lemon juice
1 cup cream, lightly whipped
100g OREO Chocolate Crème Cookies, crushed
50g OREO Chocolate Crème Cookies, extra, roughly chopped

Method:
Combine the crumbs and butter and press into a lined 20cm springform pan. Chill
Beat the Philadelphia and sugar with an electric mixer until smooth.
Fold in the lemon juice, cream and OREO Chocolate Creme Cookie crumbs.
Pour the filling into the prepared crust, refrigerate for 30 minutes. Sprinkle with extra OREOs* and refrigerate for another for 2 hours.

Chocolate Fudge Cake Recipe

Ingredients:
400g plain flour
250g golden caster sugar
100g light muscovado sugar
50g best quality cocoa powder
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
3 eggs
142ml/small tub sour cream
1 tablespoon vanilla extract
175g unsalted butter, melted and cooled
125ml corn oil
300ml chilled water

Icing Recipe

Ingredients:
175g dark chocolate, minimum 70% cocoa solids
250g unsalted butter, softened
275g icing sugar, sifted
1 tablespoon vanilla extract

Method:
Preheat the oven to 180°C/gas mark 4. Butter and line the bottom of two 20cm sandwich tins. In a large bowl, mix together the flour, sugars, cocoa, baking powder, bicarb and salt.

In another bowl or wide-necked measuring jug whisk together the eggs, sour cream and vanilla until blended.

Using a freestanding or handheld electric mixer, beat together the melted butter and corn oil until just blended (you'll need another large bowl for this if using the hand whisk; the freestanding mixer comes with its own bowl), then beat in the water. Add the dry ingredients all at once and mix together on a slow speed. Add the egg mixture, and mix again until everything is blended and then pour into the prepared tins.

Bake the cakes for 50-55 minutes, or until a cake-tester comes out clean. Cool the cakes in their tins on a wire rack for 15 minutes, and then turn the cakes out onto the rack to cool completely.

To make the icing, melt the chocolate in the microwave - 2-3 minutes on medium should do it - or in a bowl sitting over a pan of simmering water, and let cool slightly.

In another bowl beat the butter until it's soft and creamy and then add the sieved icing sugar and beat again until everything's light and fluffy.

Then gently add the vanilla and chocolate and mix together until everything is glossy and smooth. Sandwich the middle of the cake with about a quarter of the icing, and then ice the top and sides too, spreading and smoothing with a rubber spatula.