Movember 4 Course - Dessert - Molten Chocolate Orange Cake

My final course in my 4 course meal for Movember. Everyone loves a dessert and this one is so so yummy from the first spoonful. And its simple to make and will impress any guest (or just make 2 for yourself, that's what I did).

Serves 2

75g Butter, plus extra for greasing
75g Soft Brown Caster Sugar
50g Plain Flour
75g Good Quality Dark Chocolate, plus 2 small bits of dark chocolate
1 Large Egg
Juice and Zest of half an orange

1. Preheat the oven to 200c/180c Fan assisted. Grease 2 ramekins with the butter. Melt the 75g of dark chocolate, either in the microwave or in a bowl over boiling water.

2. Cream the butter and sugar together. Then add the egg until it resembles scrambled eggs. Add half of the melt dark chocolate (shouldn't be too hot otherwise it will cook the eggs). Mix the flour then add the remaining melt chocolate. Then add the juice and zest of the orange. Give it a final stir.

3. Pour into the ramekins then place the chunk of chocolate in the centre of the mixture. Put in the oven for 10-12 minutes. It should have a firm bottom.

4. Take out of the oven and allow to cool for a couple of minutes. With a knife go around the edge of the cake to loosen from the ramekin. Invert onto a plate. Serve with cream or ice cream and eat immediately.

Movember is nearly over so donate here Every little helps the cause :) I will also do a post with all 4 recipes on one post so if you want to make the 4 course meal. All the recipes will be in one place.

I will be altering my page to fit the christmas vibe so watch this space for my mince and mini christmas cake recipes.

Movember 4 Course - Main Course - Lamb Shank with Mo Sauce

So the Main course I am serving delicious fall from the bone lamb shanks with Mo Sauce (well Mint Sauce but we are going with the Movember theme)

Serves 2

2 Lamb Shanks
Olive Oil
3 Carrots, peeled and chopped
1 Onion, diced
2 Garlic Cloves
125ml Red Wine
500ml Lamb Stock
Sprigs of Thyme
2 Bay Leaves

Mo Sauce
Bunch of Mint
Salt and Pepper
5 tbsp Hot Water
5 tbsp White Wine Vinegar
1  tbsp Caster Sugar

1. Preheat the oven for 200c/180c fan assisted. Take a large casserole dish or large roasting tray and place on hob. Heat the olive oil in the dish/tray. Add the shanks to the dish and add salt and pepper. Brown the shanks all over. I would recommend doing this one shank at a time. Remove from pan

2. Fry the onions and carrots until softened (should take 5 minutes). Add the thyme, bay leaves and garlic and fry for a couple of minutes.

3. Add the stock and wine. Add the lamb shanks to the dish. Then add the lid to the pan or cover with fin foil tightly. Then cook for 2 hours so the lamb is tender. When finished leave on the side for 10 minutes to rest and serve with mashed potatoes.

Mo Sauce

1. Grind the salt and pepper on the mint and roughly chop and add to small dish. Then add the hot and let it cool. Once cooled add the white wine vinegar and caster sugar and mix well. You only need a bit of mint sauce on the lamb.

Please donate here:
http://mobro.co/garetho

Movember 4 Course - Fish Course - Moussels in Creamy Cider

This week is the fish course. I am a huge fan of mussels but they take a bit of work to clean but once you have finished making them and start eating, it makes it all worthwhile.

Serves 2

1kg Mussels
2 Cloves of Garlic, diced
4 shallots, sliced
150ml Cider
100ml Double Cream
Flat Leaf Parsley, roughly chopped
Knob of Butter

Crusty Bread, to serve

Mussel Prep

1. Give the mussels a quick rinse with cold water

2. When taking a mussel if its open give it a tap with a knife or a surface, if it closes then it's fine to prepare. If it doesn't then you need to throw it away as the mussel is dead. Also if you find any mussels with a broken shell then discard them too.

3. Take a sharp knife knife and scrape off the barnacles (they are these white hard spots on the shell).

4. Then pull off the beard off the mussel. Use the knife if they are tough to remove (it is the brown/black hairy thing near the hinge of the mussel).

5. Repeat steps 2-4 with each mussel. Not all mussel will have barnacles or beards.

Cooking

1. Use a large pan and melt the melt butter and cook the garlic and shallots for 1-2 minutes until softened.

2. Then add the mussels to the pan and pour in the cider and give a quick stir. Place the lid of the pan and steam for about 5 minutes. The shells should have opened.

3. Add the cream and parsley and heat through for a couple of minutes.

4. Serve immediately with crusty bread. Have another bowl for the shells.

Tip

With the mussels they need to alive when you cook them for the best flavour. So that most of the mussels are alive when you prepare them put them in the fridge with a damp flannel over them. This gives them the moisture they need.

This is the fish course for my 4 Course Movember meal please please please donate to the cause :

Movember Donation Page

Movember 4 Course - Starter - Garlic Moshrooms

I'm doing Movember this week and since I am not a sporty/athletic person, thought I would make the next 4 weeks a course for the ultimate meal for any Mo. Starting things off with a lovely starter which is super yummy and simple to make. 

Serves 2

250g Chestnut Mushrooms, cut into quarters 

Small Glass of White Wine

3 Shallots, chopped

2 Garlic Cloves, crushed

100ml Double Cream

2 Ciabatta Rolls, sliced in half lengthways

Salt and Pepper

Knob of Butter

Parsley, roughly chopped

1. Warm a frying pan with the knob of butter.

2. Fry the garlic and shallots for about a minute on a medium heat so they begin to soften.

3. Add the mushrooms (add more butter if the pan looks dry). Fry for about 5 minutes so they change colour. Add the ine to the pan and reduce the heat. Heat for further 5 minutes, this will allow the wine to reduce.

4. Add cream to the pan heat through for a couple of minutes. Also season if required. While the cream is heating through, put the ciabatta in the toaster or under the grill until golden.

5. Serve the mushrooms on the ciabatta with a sprinkle of parley. 

Next week will be the seafood course

Remember to donate to Movember by following the link below:

Movember Fundraising