INGREDIENTS (Makes 8 servings, for more make another trifle!)
500ml Baileys (Aldi do something similar for less money)
4 medium Bananas
160g Butterscotch toffee (Werthers Originals are great for this!)
8 Slices Banana loaf, chocolate cake or similar
50g Dark Chocolate (grated or curls)
240ml of Double Cream
1 teaspoon of finely ground Espresso Coffee
A sprinkle of Icing Sugar
DIRECTIONS
Put toffees into a small saucepan with 8 tablespoons of Baileys. Stir over a gentle heat until the toffees melt into the liqueur (without letting it boil) to forma sticky sauce. Leave to cool.
Crumble the cake into the bottom of the bowl and lightly press crumbs with fingers to firm them down. Then pour 4 tablespoons of Baileys over the crumbs.
Peel and thinly slice the bananas and spread evenly over the cake layer. Spoon the toffee sauce over the sliced banana.
Add 8 more tablespoons of Baileys and a teaspoon of ground coffee to the double-cream and whip until it forms soft peaks. Add some sieved icing sugar to taste. (Now drink any Baileys that is left over!!)
Top the trifle with spoonfuls of the cream and sprinkle on grated or curls of chocolate. Chill for at least 30 minutes before serving.
Project Food Blog
French Banana Filling
INGREDIENTS
200g butter
200g brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
4 tsp Banana liqueur (eg BOLS)
800ml single cream
20 bananas, halved
Whipped cream and additional cinnamon
DIRECTIONS
Melt butter in a large pan. Stir in brown sugar, cinnamon and nutmeg. Add liqueur if required. Turn down the heat and stir in cream slowly. Cook until slightly thickened.
Add 2 or 3 halved bananas at a time; heat for 2-3 minutes, spooning sauce over them. Remove from heat.
Roll a crepe around each banana half and place on serving platter. Keep warm in oven on a low heat. When ready to serve, spoon the remaining sauce over the crepes.
Top with whipped cream and a dash more cinnamon.
200g butter
200g brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
4 tsp Banana liqueur (eg BOLS)
800ml single cream
20 bananas, halved
Whipped cream and additional cinnamon
DIRECTIONS
Melt butter in a large pan. Stir in brown sugar, cinnamon and nutmeg. Add liqueur if required. Turn down the heat and stir in cream slowly. Cook until slightly thickened.
Add 2 or 3 halved bananas at a time; heat for 2-3 minutes, spooning sauce over them. Remove from heat.
Roll a crepe around each banana half and place on serving platter. Keep warm in oven on a low heat. When ready to serve, spoon the remaining sauce over the crepes.
Top with whipped cream and a dash more cinnamon.
Neon Green Relish
INGREDIENTS
800g cucumbers, deseeded and finely chopped
400g chopped white onion
200g chopped red pepper
200g chopped green pepper
2 tsp coarse sea salt
1200ml water + 60 ml
700g sugar
450ml vinegar
1 tablespoon celery seed
1 tablespoon mustard seeds
4 tbsp corn flour
A couple of drops of green food colouring if you are feeling daring!
DIRECTIONS
Put all the chopped ingredients in a large bowl.
Sprinkle salt on top.
Cover with water and leave overnight.
In the morning drain, rinse, and drain again.
Press to get as much juice out as possible.
In a large pot combine sugar, vinegar, celery seed & mustard seed.
Bring to the boil; add chopped ingredients back to mixture, return to boil.
Reduce heat and simmer for 20 minutes.
Mix 4tbs. corn flour with 60ml of water. Add to mixture gradually to thicken slowly.
If you want an authentic Chicago relish, add the food colouring.
Pour into prepared jars and seal.
An easy way to seed the cucumbers is to cut them in half and scoop out the seeds with a spoon.
800g cucumbers, deseeded and finely chopped
400g chopped white onion
200g chopped red pepper
200g chopped green pepper
2 tsp coarse sea salt
1200ml water + 60 ml
700g sugar
450ml vinegar
1 tablespoon celery seed
1 tablespoon mustard seeds
4 tbsp corn flour
A couple of drops of green food colouring if you are feeling daring!
DIRECTIONS
Put all the chopped ingredients in a large bowl.
Sprinkle salt on top.
Cover with water and leave overnight.
In the morning drain, rinse, and drain again.
Press to get as much juice out as possible.
In a large pot combine sugar, vinegar, celery seed & mustard seed.
Bring to the boil; add chopped ingredients back to mixture, return to boil.
Reduce heat and simmer for 20 minutes.
Mix 4tbs. corn flour with 60ml of water. Add to mixture gradually to thicken slowly.
If you want an authentic Chicago relish, add the food colouring.
Pour into prepared jars and seal.
An easy way to seed the cucumbers is to cut them in half and scoop out the seeds with a spoon.
Fairground Feast
Sharon Moran’s Best Burgers with cheese
Chicago Hot dogs with Neon Green relish
Corn on the cob
Special Barbecue Chicken
Fried Onions
Chili Jam
Crepes with French banana filling
Toffee Apples
Hot chocolate with Marshmallows
Chicago Hot dogs with Neon Green relish
Corn on the cob
Special Barbecue Chicken
Fried Onions
Chili Jam
Crepes with French banana filling
Toffee Apples
Hot chocolate with Marshmallows
Toffee Apples
INGREDIENTS
For the toffee coating
675g Demerara sugar
330 ml water
1 ½ tsp vinegar
6 tbsp golden syrup
75g butter
For the apples
20 smallish apples
Wooden skewers, for holding the apples – ice lolly sticks will do
DIRECTIONS
Be extremely careful while making Toffee Apples, and do not leave children unsupervised.
Dissolve the sugar into the water over a moderate heat. When it has dissolved, stir in the vinegar, syrup and butter. Bring to a boil and cook without stirring until it reaches hard-crack stage (138C) or hardens into a ball when dropped in a jug of cold water. This should take around 10 minutes boiling time. Be extremely careful while making Toffee Apples.
While the syrup is cooking, pierce each apple with a wooden stick. Once the toffee is ready, dip each apple into the hot toffee, turning it around in the syrup so that each one is fully coated.
Leave to harden on a lightly oiled tray before serving. If you're planning to keep them for longer, wrap the apples in cellophane.
For the toffee coating
675g Demerara sugar
330 ml water
1 ½ tsp vinegar
6 tbsp golden syrup
75g butter
For the apples
20 smallish apples
Wooden skewers, for holding the apples – ice lolly sticks will do
DIRECTIONS
Be extremely careful while making Toffee Apples, and do not leave children unsupervised.
Dissolve the sugar into the water over a moderate heat. When it has dissolved, stir in the vinegar, syrup and butter. Bring to a boil and cook without stirring until it reaches hard-crack stage (138C) or hardens into a ball when dropped in a jug of cold water. This should take around 10 minutes boiling time. Be extremely careful while making Toffee Apples.
While the syrup is cooking, pierce each apple with a wooden stick. Once the toffee is ready, dip each apple into the hot toffee, turning it around in the syrup so that each one is fully coated.
Leave to harden on a lightly oiled tray before serving. If you're planning to keep them for longer, wrap the apples in cellophane.
Donuts
INGREDIENTS (makes about 15)
2 eggs
100g caster sugar
100ml sour cream
350g plain flour
2½ tsp baking powder
1 tsp bicarbonate of soda
½ tsp salt
Oil, for deep frying
More sugar mixed with cinnamon powder to finish
DIRECTIONS
Whisk together the eggs and sugar until frothy, then stir in the soured cream.
Sieve together the flour, baking powder, bicarbonate of soda and salt.
Mix until everything comes together in the bowl into a sticky dough.
Transfer to a lightly floured surface and knead briefly until the dough becomes soft and smooth in texture.
Using a little bit more flour if needed, roll the dough out until it's about 5mm thick.
Cut out circles in the dough with a pastry cutter, approximately 7cm in diameter.
In the centre of each one, cut a smaller circle.
Transfer the rings and centre circles to a piece of greaseproof paper and roll out any trimmings, repeating until all the dough is used.
Heat plenty of oil in a deep-fat fryer or saucepan to 180C/350F/Gas 4. If you don't have a thermometer, drop a 2-3cm/¾-1¼in cube of bread into the hot oil. If it sizzles straight away and becomes golden in about a minute, the temperature is fine.
Drop a few doughnut rings and the centre circles into the oil and fry until golden on both sides (about 2 minutes). Once cooked, drain on kitchen paper to absorb excess fat, then toss in some more sugar and a bit of cinnamon.
The easiest way to do this is to use a large plastic sandwich bag to shake around a few doughnuts at a time so they get an even coating of cinnamon sugar.
Eat straight away!! (Careful you don’t burn your mouth though!!) Or decorate… whatever you want to do!
2 eggs
100g caster sugar
100ml sour cream
350g plain flour
2½ tsp baking powder
1 tsp bicarbonate of soda
½ tsp salt
Oil, for deep frying
More sugar mixed with cinnamon powder to finish
DIRECTIONS
Whisk together the eggs and sugar until frothy, then stir in the soured cream.
Sieve together the flour, baking powder, bicarbonate of soda and salt.
Mix until everything comes together in the bowl into a sticky dough.
Transfer to a lightly floured surface and knead briefly until the dough becomes soft and smooth in texture.
Using a little bit more flour if needed, roll the dough out until it's about 5mm thick.
Cut out circles in the dough with a pastry cutter, approximately 7cm in diameter.
In the centre of each one, cut a smaller circle.
Transfer the rings and centre circles to a piece of greaseproof paper and roll out any trimmings, repeating until all the dough is used.
Heat plenty of oil in a deep-fat fryer or saucepan to 180C/350F/Gas 4. If you don't have a thermometer, drop a 2-3cm/¾-1¼in cube of bread into the hot oil. If it sizzles straight away and becomes golden in about a minute, the temperature is fine.
Drop a few doughnut rings and the centre circles into the oil and fry until golden on both sides (about 2 minutes). Once cooked, drain on kitchen paper to absorb excess fat, then toss in some more sugar and a bit of cinnamon.
The easiest way to do this is to use a large plastic sandwich bag to shake around a few doughnuts at a time so they get an even coating of cinnamon sugar.
Eat straight away!! (Careful you don’t burn your mouth though!!) Or decorate… whatever you want to do!
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