Monday, November 15, 2010

Recipe Pinching ....

Came across these on a Facebook group - so posting here for storage until I get around to making them.
I did have a kick ass home made Baileys recipe ... but I lost it around 15 years ago ~waaah~

Home Made Baileys
400g tin of sweetened condensed milk
250ml single cream (use a 'long life' cream not 'fresh' cream'll find them on the shelves in supermarkets as they don't require refrigeration)
250ml of whiskey (pref.Irish but not a must)
1 tsp of instant coffee granules
2 tbsp dark chocolate syrup/sauce
2 level tsps of caramel flavoured 'coffee syrup' (used to flavour coffee)
1 little packet of real Bourbon Vanilla Sugar

1. Sprinkle the vanilla sugar into the whiskey and allow it to dissolve before continuing.
2. Place all of the ingredients in a blender and blend using the pulse setting on your machine. Don't blend too much otherwise you'll end up with whipped cream. Don't worry if you think it looks too will thicken up slightly once its been in the fridge.
3. Pour the finished cream into a sterilized bottle, seal and store in the fridge. Shake before use. It will keep for up to four weeks (unopened) but the flavour will change over time and i prefer to use it within the first 1-2 weeks of making it.

Home Made Irish Cream
200gm Milk chocolate
750ml (2 tins) evapourated milk
1 tbs instant coffee
750ml scotch wisky
400gm Sweetened condensed milk
300ml thin cream
3 tsp boiling water

Melt chocolate. Gradually add condensed milk, whisking briskly as mixture thickens. Continue whisking until completely blended. Transfer to a large mixing bowl, gradually add evapourated milk. Whisk until smooth. Add cream, coffe (dissolved in water) and scotch whiskey. Mix well, then pour into steralised bottles. Store in refrigerator for up to 3 months.
**I have never had any luck adding cream to melted chocolate. I find it easier to pour heated cream over shaved chocolate and whisking until smooth.

Corn and Chilli Relish
500g corn kernals, cut from 4-5 cobs (ensure use cobs as alot fresher
2 red chilies, deseeded if like and chopped
115g deseeded chopped red pepper
115g celery chopped
115g red onion chopped
175g granulated white sugar
1 large lemon freshly squeezed
300ml white wine vinegar
1tsp mustard powder
1/2 tsp celery seed
2tbs salt

Put all ingredients except salt in a large preserving pan, and cook the mixture over low heat, stirring occassionally, until the sugar has dissolved
Bring to the boil, then simmer for 20mins until the relish has thickened slightly. Test that it has achieved the right consistency: the relish is ready when there is still a little loosed liquid in the pan. As it is a chunky relish, it will be a little wetter than chutney.
Add the salt and stir the chutney until the salt has dissolved.
Pot the relish into hot sterilised jars, cover with vinegar proof seals and label.

Keeps for 6-9 months
Great with hotdogs, burgers, grilled chicken and fish

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