Sugar ‘n Spice is my first very own tv show….I loved every moment of shooting the show and the production team were amazing. I was terribly spoilt on shoot days – my hair and make up was done by Alexa Wilson, I was terrible spoilt with a flash new wardrobe from Jo Borkett and her team, and I got to cook in my AMC cookware all day dressed to the nines while sipping on G & T’s!
Thirteen episodes seemed daunting and I was in a complete tizz about which recipes to choose….just twenty six recipes from my whole love affair with food…..it was a tough choice.
On this weekend’s Sugar ‘n Spice menu is Chocolate Volcanoes – they are actually chocolate fondants but my kids prefer calling them volcanoes…they are wickedly decadent for kids and adults too! Think of a moist sponge that has melted Lindt chocolate centres….dolloped with cream and served with fresh cherries. Chilli butter prawns are the main course and this is another decadent treat….you could have this menu done in minutes and it certainly is impressive.
A word on the volcanoes – I would suggest baking them for 12 – 14 minutes in Johannesburg. The altitude does affect the cooking time….the higher you go, the longer it takes to bake….If you are baking at sea level, please reduce the cooking time. I would recommend you check the volcanoes after 10 minutes. The measurements for this recipe are in GRAMS!
Chilli Butter Prawns
2kg frozen prawns (16/20), shell on
Salt to season
50ml Spar sunflower oil
8 cloves garlic, crushed
10ml red chilli powder
65g Spar butter
1 lemon, juiced
200ml chopped coriander
Defrost the prawns.
Use a sharp kitchen scissors to cut from the head through to the tail.
Use the tip of a knife to remove the dark vein.
Gently rinse under cold running water and drain.
Season the prawns with salt.
Heat a large AMC chef’s pan and when it is smoking hot pour in the sunflower oil.
Place the prawns in a single layer and turn them when they are light golden brown.
Add the garlic and red chilli powder.
Stir for a few seconds before adding the butter.
Simmer for a minute.
Remove the pan from the heat and add the lemon juice.
Sprinkle the chopped coriander in and toss lightly.
Serve immediately with fresh crusty bread.
Chocolate volcanoes (fondants) – makes 6 – 8 depending on the size of the ramekin
200g soft Spar butter, not melted
240g Spar icing sugar
200g dark chocolate, 70% cocoa – I used Lindt!
4 large eggs
4 egg yolks
60g cake flour
30g cocoa powder
Whipped cream, to serve
Fresh berries, to garnish
Pre-heat oven to 190 degrees Celsius.
Melt the chocolate in a bowl over gentle simmering water.
Leave the chocolate to cool.
Grease the ramekins with butter and dust with cake flour.
Shake off excess flour.
Cream butter and gradually add the icing sugar.
Continue creaming the mixture until light in colour and fluffy.
Add eggs one at a time with a teaspoon of the cake flour to prevent curdling.
Add the egg yolks and continue beating until well combined.
Pour in the cool melted chocolate and gently fold into the creamed mixture.
Sift the cocoa powder and flour in and fold again.
Spoon the mixture into prepared ramekins and place on a baking tray.
Bake for 12 – 14 minutes – the chocolate centres should be wobbly and the molten chocolate centres hot when tested with a skewer.
Leave to rest for a minute before un-moulding.
Serve with a scoop of whipped cream and fresh berries.