Taste Temptation | Food and drinks company

Taste Temptation

Phone: +61 411 494 314

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25.01.2022 This is the base sauce recipe I use for any BBQ-style flavoured dishes I create whether it be ribs or in my Christmas menu this year BBQ & Rosemary Lamb Chops. Can be blended to smooth or left as is, both work amazingly well. Barbecue Sauce 2tsp oil... 1 small onion, finely chopped 3tsp brown vinegar 1tb brown sugar 4tb gluten free tomato sauce 2tsp gluten free worcestershire sauce 2tsp gluten free soy sauce Heat the oil in a small pan. Cook the onion for 5 minutes or until soft. Add the vinegar, sugar and sauces and stir until the sauce comes to the boil. Reduce the heat and simmer for 3 minutes. Allow to cool before blending until smooth.

21.01.2022 Salted Caramel Fudge 1 can sweetened condensed milk 1/2 cup caster sugar 1/2 cup dark brown sugar, packed... 40 ml liquid glucose (or light corn syrup) 1/4 cup golden syrup 113 g unsalted butter 180 g white chocolate 1 1/2 teaspoons sea salt flakes Cut the chocolate up finely. Line a 8x8 inch baking pan with baking paper.Combine the sweetened condensed milk, sugar, corn syrup, golden syrup and butter in a heavy based saucepan. Stir, without boiling, until the sugar is dissolved.Bring the mixture to a gentle simmer and, once it continues to bubble while you stir, simmer and stir for another 5-6 minutes. You should notice it thicken slightly. Take the mixture off the heat and mix through the white chocolate and half the salt, until fully incorporated and the mixture is smooth.Pour the mixture into the lined baking tin. Sprinkle the remaining salt evenly over the top. Leave for 30 minutes to cool at room temperature, then cover with plastic wrap and refrigerate overnight. Cut into 36 squares and serve.

10.01.2022 One of the desserts we had for our extended family Christmas party on the weekend. Make sure you are patient and careful when separating the clarified butter from the solids otherwise it will go lumpy when combining all the ingredients together. Minted White Chocolate Mousse 30g butter... 120g gluten free white eating chocolate 2 egg whites 2/3 cup thickened cream, whipped Green food colouring 2tsp mint flavoured liqueur Melt butter in a small saucepan or in microwave and stand for 2 minutes. Skim off and reserve the clarified butter from the top, leaving the milky solids, discard the solids. Melt chocolate in a medium heat proof bowl then stir in the clarified butter. Beat egg whites until soft peaks form. Gently fold egg whites, cream and colouring into the white chocolate mixture; then stir in the liqueur. Divide mousse among serving glasses then refrigerate for about 3 hours or overnight. Decorate mousse with sliced strawberries and fresh mint leaves if desired. Serves: 12 x 40ml shot glasses

05.01.2022 Gluten Free Chocolate Fudge 680g good quality gluten free chocolate, finely chopped 3 tablespoons unsalted butter 1 can sweetened condensed milk (always check the ingredients)... 1 teaspoon vanilla extract INSTRUCTIONS Line an 8x8-inch square baking pan with grease proof paper. Set aside. Place the chocolate and butter into a large microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth. (can also be done on a stove top, message me for instructions) Stir in the condensed milk and vanilla until combined. The mixture will be very thick. Spread the mixture into the prepared pan, and smooth out the top. Refrigerate for 2 - 4 hours or overnight until completely set. **Pictures to follow once it has set!

04.01.2022 San Choy Bau 1/4 gluten free oyster sauce 2tsp gluten free soy sauce 1/4 cup sherry... 1tsp sugar 1 1/2tb vegetable oil 1/4tsp sesame oil 3 cloves garlic, crushed 3tsp grated fresh ginger 6 spring onions, sliced on the diagonal 500g pork mince 100g bamboo shoots, finely chopped 110g water chestnuts, drained and finely chopped 1tb pine nuts, toasted 12 small or 4 large whole lettuce leaves (e.g iceberg), trimmed Gluten free oyster sauce, to serve (optional) To make the stir fry sauce, combine the oyster and soy sauces, sherry and sugar in a small bowl or jug and stir until sugar dissolves. Heat a wok over high heat, add the vegetable and sesame oils and swirl to coat. Add the garlic, ginger and half the spring onion and stir fry for 1 minutes. Add the mince and cook for 3-4 minutes, or until just cooked, breaking up any lumps. Add the bamboo shoots, water chestnuts and remaining spring onion, the pour in the stir fry sauce. Cook for 2-3 minutes, or until the liquid thickens a little. Stir in the pine nuts. Divide among the lettuce cups to make either 12 small portions or four very large ones. Drizzle with oyster sauce, if desired, then serve. (Photo from 2017 Christmas lunch. Always a favourite request!)