Pittwater Life March 2018 Issue


Bayview Bust-Up. Running with the Rat Pack. Tom Burlinson. Check out our new website!

For more recipes go to www.janellebloom.com.au

2. Preheat a barbecue over

high heat until hot. Brush

both sides of the steaks

with olive oil. Season with

pink peppercorns and

salt, pressing on with

finger tips. Reduce heat to

medium-high, add steaks

and cook, for 5 minutes

each side for medium-rare

or until cooked to your

liking. Remove to a board,

spread a spoonful of jam

over each steak, cover

loosely and set aside to

rest for at least 5 minutes.

Serve with extra tomato

chilli jam on the side.

Cajun spiced


Serves 4 (as a side)

2 bunches broccolini,


2 tbs olive oil

1-2 tbs Cajun spice mix

1 lemon, halved

½ cup whole egg mayonnaise

1 tbs chipotle sauce

1. With the water clinging

to the broccolini, place

into a snap lock bag in a

single layer. Microwave for

1 minute on High/100%.

Carefully drain, pat dry with

paper towel, then arrange

on a tray. Drizzle over the

oil, sprinkle with spice mix,

turning to coat.

2. Preheat the barbecue plate

to medium heat. Add the

broccolini and lemons,

cut side down. Barbecue

for 4 minutes, turning the

broccolini often until lightly

charred. Then transfer to

a tray.

3. Combine the mayonnaise

and chipotle. Serve

broccolini drizzled with

mayonnaise and barbecue

lemon on the side.

3cm deep, 16.5cm x 26cm

slab pan.

2. Combine the flour, brown

sugar and coconut in a

bowl. Add butter, mix well.

Press mixture over the

base of the prepared pan.

Bake 10-15 minutes or until

light golden.

3. Combine the condensed

milk, golden syrup and

butter in an 8-cup capacity

heatproof, microwave-safe

Pyrex bowl. Microwave,

uncovered for 3-4 minutes

on High/100%, whisking

every minute until light

golden and thickened

slightly. Pour the warm

caramel over the warm

base. Bake a further 10-12

minutes or until the edges

are deep golden. Set aside

to cool 1 hour.

4. Combine the chocolate

and cream in a heatproof,

microwave-safe bowl.

Microwave uncovered

in 1-minute bursts on

High/100%, stirring every

minute with a metal spoon

until smooth. Spread over the

room temperature caramel.

Cut into pieces once set.

Variation Tip: Add 1 cup

roasted chopped hazelnuts to

the caramel before pouring

over the base in Step 3.

Food Life

Janelle’s chocolate

caramel slice

Makes 18

1 cup plain flour

½ cup brown sugar

½ cup desiccated coconut

125g butter, melted

Caramel filling

395g can sweetened

condensed milk

2 tbs golden syrup

50g butter, chopped

Chocolate topping

200g good quality dark

chocolate (like Plaistowe and


¼ cup pouring cream

The Local Voice Since 1991

1. Preheat oven 170°C, fan

forced. Line base and sides

MARCH 2018 65

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