HONEY VINO COTTO BAKED CHEESECAKE
by Bunkers Beach Cafe
INGREDIENTS
250 gms soft cream cheese
150 grms caster sugar
120 mls good bush honey
3 egg yolks
Mix all of the above in food processor then fold in meringue made with 5 egg whites and 150 grms of caster sugar. Stir in 120 grms of vino cotto.
BASE
150 grms rolled oats
150 grms almond meal
70 grms soft butter
120 grms dark chocolate
Mix all together and press into lined spring form cake tin, pour cake mix over and bake for 1 hour in a 170 c oven.
CHICKEN WITH VERJUICE, SUMAC AND COUS COUS
by Bunkers Beach Cafe
Prep time: 15 mins, 1 hour marinating, 45min – 1 hour cooking
Yield: four portions
INGREDIENTS
Chicken
1 x No 14 free-range chicken
2 tablespoons sumac
2 cups pink verjuice
1 chilli diced finely
2 cloves of garlic finely diced
1 teaspoon garam marsala
Fresh coriander coarsely chopped
Salt
¼ cup olive oil
Cous Cous
2 cups instant cous cous
2 cups boiling water
Pour water over cous cous, cover with cling wrap and leave 15 minutes
1 small red onion finely chopped
2 garlic cloves finely chopped
1 tablespoon finely diced preserved lemon
Black pepper to taste
Sea salt to taste
¼ cup finely shredded mint
¼ cup finely shredded coriander
¼ cup toasted chopped pistachio or almonds
1/8th cup strong fruity olive oil
2 finely diced red chillies (seeds and membrane removed)
PREPARATION
Splay chicken by cutting along backbone. Remove wing tips. Splash thighs and thick section of breast and drumsticks. Wash and rub with all ingredients except salt and coriander. Leave for one hour turning every now and then. Grill on both sides to seal and colour seasoning with salt. Roast skin side up till cooked at 190˚C with sweet potato tossed in same marinade. Baste occasionally with excess marinade. Serve with cous cous.
Fluff cous cous with fork and mix in all ingredients. Important that everything is fine to give an even distribution of flavours.
CREPES WITH VINO COTTO AND APPLE CRUMBLE
by Bunkers Beach Cafe
Prep time: 30 minutes – great to prepare day beforehand
Yield: six portions
INGREDIENTS
Crepes
2 eggs
50 gms sugar
1 cup milk
1 tablespoon vegetable oil
¾ cup plain flour
¼ teaspoon vanilla pulp
Apple Crumble
3 granny smith peeled – should make about ¾ cup diced
1 cup dark brown sugar
120gm butter
Cook all together until apples are cooked but still holding shape
1 cup rolled oats
¼ cup dark brown sugar
1 cup chopped pistachios
PREPARATION
Mix all crepe ingredients together to form a thin pourable batter – shouldn’t be too thick. If the mixture is too thick, milk can be added. Cook in non-stick fry pan. The crepes should be thin and not coloured
Cook crumble in oven to crisp sugar and oats.
Serve three crepes in bowl topped with apple, crumble, natural yoghurt and drizzle with vino cotto.
