Nigella’s Rocky Road

I happened to have recorded a repeat show of Nigella Express and since it was on hand, I decided to try what was in the episode. I blogged her coleslaw which was part of the same meal.

Now for the dessert. The next time I make this I will reduce or eliminate or maybe substitute (not sure with what, just yet) the golden syrup portion. If you like the extra sweet taste, then recipe would be perfect the way it is.

What you need:

  • 125g soft unsalted butter
  • 300g best-quality dark chocolate, broken into pieces
  • 3T golden syrup
  • 200g rich tea biscuits
  • 100g mini marshmallows
  • 2t icing sugar, to dust

Method
1. Heat the butter, chocolate and golden syrup in a heavy-based saucepan over a gentle heat. Remove from the heat, scoop out about 125ml of the melted mixture and set aside in a bowl.
2. Place the biscuits into a plastic freezer bag and crush them with a rolling pin until some have turned to crumbs but there are still pieces of biscuit remaining.
3. Fold the biscuit pieces and crumbs into the melted chocolate mixture in the saucepan, then add the marshmallows.
4. Tip the mixture into a 24cm/9in square baking tin and smooth the top with a wet spatula.
5. Pour over the reserved 125ml/4½fl oz of the melted chocolate mixture and smooth the top with a wet spatula.
6. Refrigerate for about two hours or overnight.
7. To serve, cut into 24 fingers and dust with icing sugar.

Recipe wording taken from BBC Food website.

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Nigella’s Pecan Coleslaw

I’m absolutely loving the BBC Lifestyle channel (180) on DSTV. All cooking shows on one channel, what more could any foodie ask for? Its so interesting watching some chefs when they go overseas and cook various cuisines – like Jamie Oliver in Italy or Rick Stein in the Meditteranean. One of my favourite shows is Nigella Express (same title as her book), as it is similar to my cooking style – simplistic. I’ve just recently found out that she is not a qualified chef and neither did she study food. Her show was created out of her love for food.

Anyway, I’ve tried her pecan coleslaw recipe – which I’m very happy with. Its my new favourite braai dish!

What you need:

  • 1 cabbage
  • 2 carrots
  • 2 celery sticks
  • 4 spring onions
  • 200g mayonaise (I used salad cream)
  • 4T buttermilk
  • 2T maple syrup
  • 2t cider vinegar (I used plain vinegar)
  • 100g pecans

Using a food processor, shred cabbage and celery sticks. If your processor can grate, carrots, all the better – gets done in seconds. Slice up the spring onions. Toss together.

In a seperate bowl, add the mayo (in my case, salad cream) and buttermilk and mix. Add maple syrup and vinegar and mix. Using your salad utencils, toss it all together.

Lastly, chop your pecans by hand and not in the processor – it has to be roughly chopped. Toss into the coleslaw.

Enjoy!