You can check out my other photographic work at www.malcolmventer.com

Wednesday, October 14, 2009

How to make Crepe/Flapjack Suzette

Thank you Aidan or taking the pictures for this post.

Ingredients

To feed 6

12 Crepes or Flapjacks (Buy them or make them - you choose)
1 cup white sugar
150g Butter (I told you this was fattening...don't look at me like that)
350ml Orange juice (preferably fresh)
100ml Triple Sec or Cointreau or Grand Marnier
25ml Brandy
Matches or a lighter
ice cream (optional)

Instructions

Add butter to a large pan on a medium heat.

Once butter is melted, add sugar, stir.

Add orange juice and stir/beat vigorously with a fork until the sugar has melted and the sauce has a 'creamy' texture.

Add Triple Sec/Cointreau/Grand Marnier.

Stir some more.

If you are using crepes, add crepes one at a time, coat in sauce, fold over twice and put on the side of the pan. Repeat with all the crepes until they surround a puddle of sauce in the middle of the pan.
If you are using flapjacks, dip them in sauce and arrange them around the side of the pan.



 
Turn the stove up to high.

Make sure that your lighter or matches are ready and then add the brandy.



N.B. Stand back! (eyebrows people!)

Light the brandy.



Watch the flames in awe of your amazing skills.

Turn down stove to low.



Serve immediately with ice cream.

Enjoy!

Thursday, October 8, 2009

The Long awaited stuffed Chicken Breast recipe

Sorry this has taken so long, but i've been really busy with castings and wine tastings :) Damn its tough being me! So without further ado here is the recipe for my Blue Rock Chicken. Cheers! Tha Markster! Boom!

Ingredients
serves 4 
Preperation time: 30 mins

4 large chicken breasts 
1 tin whole peeled tomatoes
8 marinated sun-dried tomatoes
1 small pack seedless raisins

1 block Blue Rock cheese (can substitute with any creamy blue) 
a few sprigs italian parsley
bottle of reasonable red wine

optional sprinkle of slivered almonds

Instructions
Set oven to 200 degrees Celsius

Pour yourself a glass of red, and get ready for a whirlwind of fun!

With hands crush the tomatoes into a pulp.
Add a dash of red wine, a tablespoon of sugar, and season to taste
put aside



make an incision in the side of each breast with surgeons hands.
You now have a pocket which you can stuff your delectable ingredients.
Stuff the sundried tomatoes, blue rock cheese and the raisens into the gaping crevasse...I mean pocket :)




Lay the tender breasts (mmmm...) into an ovenproof dish and pour your tomato over them.
Sprinkle a dash of organic salt and garnish with the parsley
Cover with tinfoil and bake for 25 to 30 minutes.




Voila, you now have the tastiest breasts in town...my breasts!



Damn that looks tit!