Mince Pasta Bake

Ingredients

• 40g Butter
• 40g flour
• 500ml milk
• Pasta
• 1 egg
• Parmesan cheese
• Breadcrumbs
• “Bolognese” Sauce

Instructions

Make a standard red sauce. Minced onion and garlic, ground beef, crushed tomatoes, salt, basil. Let that simmer while you do the rest of the recipe.

Make a bechamel sauce. Melt a stick of butter and add 1/2 cup flour. Stir constantly with a wooden spoon for about a minute. It should be yellow at this point. Whisk in 5 cups of milk a bit at a time and continue whisking until thick, about 20 minutes. Remove from heat and set aside to cool.

Boil water for some pasta. I prefer penne for this but it's up to you. Cook according to package directions.

Mix cooked pasta and meat sauce together and spread it in a large baking dish. Beat an egg into the bechamel sauce and pour it on top of the pasta mixture. 

Mix together parmesan cheese and bread crumbs and sprinkle on top of everything. 

Bake at 180c for 20 minutes or until bubbly and golden brown. 

Give it time to cool and rest before serving, or else the bechamel will ooze everywhere when you first cut into it. Leftovers can be put in the fridge without issue.

Kedgeree

kedgeree

Ingredients

• Two large knobs of butter (25g)
• An onion
• Garlic – a clove or equivalent puree
• 200g (basmati) rice
• 500ml of stock
• 200g (ish) smoked mackerel
• 2 (or 3) eggs – hard-boiled

Spices:

• 2tsp of curry powder
• Or ½ teaspoon of Cayenne, Paprika, Turmeric, Cumin, Garam Masala

Method

1. Put the eggs onto boil, using your preferred hard-boil method.

2. In a large saucepan/stock pan, melt the butter in the pan and add the onion & garlic. Fry until the onion is soft then add the spices and fry together for a minute (add a little water if they stick). This should smell *great*.

3. Stir the rice into the onion & spices, and fry for a minute until the rice is well coated, then add about half of the stock. Simmer for about 10 minutes (or until the rice is just about ready), adding more veg stock as necessary. Avoid stirring it too much – just as much is needed to avoid it sticking to the bottom of the pan.

4. While the rice is cooking, remove the skin (and any obvious bones/sharp bits) from the smoked mackerel and flake it into bitesize pieces. Once the eggs are cooked, shell them and chop them into similar size pieces. Also, while you’re at it, if you’re adding coriander leaves, chop them up now so they’re ready to drop in at the end.

5. Once the rice is just about cooked, toss the flaked mackerel, chopped egg and chopped coriander leaves into the pan and stir in so that it’s well distributed. Lower the heat as low as it will go (or turn it off entirely if you’re using a heavy bottomed pan that holds heat well) and place a lid on the pan, and let it stand for a minute or two — the trapped steam will finish cooking the rice and warm up the mackerel & egg.

6. Serve on its own or with some yummy crusty bread.

Jerk Spice Mix

Jerk Spice mix

•   1 tablespoon garlic powder
•   3 teaspoons cayenne pepper
•   2 teaspoons onion powder
•   2 teaspoons dried thyme
•   2 teaspoons dried parsley
•   2 teaspoons sugar
•   2 teaspoons salt
•   1 teaspoon paprika
•   1 teaspoon ground allspice
•   1/2 teaspoon black pepper
•   1/2 teaspoon dried crushed red pepper
•   1/2 teaspoon ground nutmeg
•   1/2 teaspoon ground cinnamon

Jerk Chicken

Jerk Chicken

ingredients

• 2 chicken breasts
• 1large onion
• 1 red pepper
• 2 garlic cloves
• 1 sweet potato
• 1 medium chilli
• 1 TBS tomato puree
• 200ml chicken stock
• 50ml tomato sauce (passatta or blended chopped tomato)
• 100ml pineapple juice
• 1-2 TBS Jerk spice

instructions

Chop onion & garlic. And put in the pan with oil on a low heat for (at least) 5 minutes while you prepare everything else

Dice red pepper. Slice chilli. Cube sweet potato. Cube chicken.

Add the tomato puree and cook for at least 5 minutes

Add in chicken pieces & spice mix. Cook chicken until it goes white (5 mins)

Add in everything else (peppers, chilli, stock, pineapple juice and sweet potato).

Bring to the boil, then reduce heat to simmer for 30 mins (or until sweet potato is soft.

Jambalaya

Jambalaya Serves 3-4

20 minutes preparation: 50 minutes cooking

Jambalaya is a rice, meat and seafood stew from Louisiana. Traditionally the cooking starts with the so-called 'trinity' of onion, green pepper and celery which begins many dishes from the Deep South, but thereafter almost anything goes. The name is a jumble of jambon, the French word for ham, and alaya, which means rice in an African dialect, and consequently the dish usually includes a spicy pork sausage of some sort, although often ends up with ham. Whatever the ingredients, a good jambalaya is always spiked with plenty of chilli. My version of this easygoing dish is made even more colourful with red onions and red peppers and I have purposely restrained the chilli-heat by using cayenne at the beginning of the cooking and adding Tabasco towards the end, while serving Tabasco and a wedge of lemon alongside so that people can adjust the dish to suit their own heat threshold. A good supply of ice-cold beer is essential.

Ingredients

• 2 red onions,
• 2 plump garlic cloves
• 1 red pepper
• 1 celery heart
• 2 tbsp cooking oil
• 1 bay leaf '
• ½ tsp cayenne pepper
• 2 large skinless boned chicken thighs
• 2 pepperoni sausages or 50g/2oz sliced chorizo
• 200g/7oz raw giant tiger prawns with shells
• ½ tsp Tabasco sauce
• 250g/8oz basmati rice
• 400g/14oz can whole Italian tomatoes
• 500ml chicken stock
• 1 tbsp finely chopped parsley 1 lemon (for wedges) salt and freshly ground black pepper

Instructions

Peel and chop the onions and garlic.

Core, deseed and dice the red pepper.

 Trim and slice the celery, setting aside the leaves, rinse and drain.

Heat the oil in a 2-litre/3%-pint heavy-based flameproof casserole and stir in the onion and garlic.

Cook for about 5 minutes then add the red pepper, celery and bay leaf.

Season with salt and pepper and cayenne and cook for about 10 minutes more while you prepare everything else.

Cut the chicken into chunks,

Slice the pepperoni chunkily or halve the chorizo.

 If the prawns are frozen, slip into warm water for about 5 minutes and remove the shells.

Place the prawns in a bowl and toss with the Tabasco.

Stir the chicken into the vegetables and, when it's changed colour, add the pepperoni, if using, the rice and the canned tomatoes with their juice.

Add the stock.

Bring to a simmer, cover the pan and cook for 20 minutes.

 By now the rice will have absorbed most of the liquid but the jambalaya should be nicely moist.

 If it isn't, add a little more stock.

Stir in the prawns, cover the pan again and cook for 10 more minutes.

 Sprinkle over the celery leaves and parsley and serve with lemon wedges and the Tabasco bottle.

Italian Pulled Pork (Slow Cooker)

Italian Pulled Pork (Slow Cooker)

Ingredients

• 2-3 lbs pound pork shoulder
• 3-4 tablespoons olive oil
• 2-3 teaspoons salt
• 1 teaspoon of fresh ground black pepper
• 1 cup low sodium chicken broth
• 1 can (12 oz) of good beer
• 1 tablespoon cherry peppers
• 5 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon of dried thyme
• 1 large yellow onion, sliced
• 2 tablespoons tomato paste
• 1 ½ cups diced tomatoes

Directions

Take the pork and rub with half the olive oil then season with salt and pepper.

In a bowl combine chicken broth, beer, cherry peppers, garlic, oregano, basil, thyme, tomato paste, and diced tomatoes and stir together; add to slow cooker and set on HIGH.

Heat a skillet with the remaining olive oil.  Add the pork to the skillet and brown all sides of the pork.

Add the pork to the slow cooker; then add onions to the top.

Cover the cooker, set it on HIGH, and cook for 4 hours. Set the cooker on LOW and cook until the meat is very tender, at least another 1 hours (5 hours total).

Transfer the pork to a bowl, cover lightly, and let rest 15 minutes.

Pull the meat apart with 2 forks or your fingers.

Scoop the cooked onions out of the crock pot and ladle one to two spoons of the remaining juice from the crock pot into the pork.

Gently toss the meat and onions together and set aside.

Salt and Pepper to taste.

Serve on a sandwich or toss with your favorite pasta and sauce.

for Hot Dogs

Hot Dogs

Description

Because we had very little money while I was growing up, we ate alot of hot dogs. After awhile we all got pretty sick of the plain boiled or even grilled dogs. So my father went looking for a better way to prepare them so my sister and I would actually eat them instead of feeding them to the pup we had. For years, this was the ONLY way I would eat them. Daddy passed away in Dec. of 2009 but I'm sure he would not mind my sharing this with everyone.

Ingredients:

1 package Hot Dogs (any variety should do)

1/4 cup water

1/2 cup ketchup

1 Tblsp. Brown Vinegar (I discovered it's Apple Cider vinegar)

1 Tblsp. Brown Sugar (light is used here but dark works)

1 tsp. Seasoned Salt

1 tsp. Worcestershire Sauce (He used a Tblsp. Adjust to taste)

1/8 tsp. Chili powder

1/4 - 1/2 cup chopped Onion

1-2 Tblsp. Butter

1/2 tsp. Garlic Powder

Instructions

Mix all ingredients except onion and butter.

Set aside.

Melt butter in a skillet.

Add onions and saute for a few minutes.

Add the hot dogs and roll 'em around for a minute or two.

Pour the sauce mix over the hot dogs.

Simmer for 10-20 minutes.

Honey and Chili Chicken Wings

Honey & Chilli Chicken wings

Ingredients

• 1kg chicken wings
• 1 tbs olive oil
• 2 tsp salt
• 2 tsp pepper
• Other seasoning (paprika, turmeric, whatever)
• I tbs Chilli sauce
• Flour

For glaze

• 25g butter
• 2 tbs honey
• 2 tbs chilli sauce

Instructions

Wash chicken

Put salt, pepper & other seasoning in bowl

Add oil & chilli sauce

Put the chicken in & mix round to coat the chicken.

Put a load of flour in a Tupperware box or bag, add the chicken & toss until it is coated.

Put the chicken on a baking tray & cook in the oven (180c) for 30 minutes, turn over the chicken & cook for another 30 mins

15 minutes before the chicken is due to come out start the glaze

Add the butter, honey & chilli sauce to a pan & heat til it starts to bubble, let it bubble for a few minutes then turn the heat down & leave til the chicken comes out.

When the chicken is cooked put it back in a bowl & pour over the glaze, mix round so it is all coated. Cover & leave to stand for 10 minutes

Homemade Khalua (two different styles)

Version 1

Homemade Kahlua

• 200g, instant coffee
• 703g white sugar
• 500ml water
• 500ml  80 proof vodka (any brand)
• 1 whole vanilla bean

1. Bring water to a full boil. Remove from heat and add the instant coffee and sugar.

2. Stir until sugar and coffee are completely dissolved.

3. Allow mixture to cool, then add vodka and stir.

4. Pour into 1 quart glass, sealable container.

5. Drop one whole vanilla bean into container.

6. Seal and wait 30 days or more before drinking.

Version 2

Homemade Coffee Liquor Recipe:

• 1 litre water
• 804g sugar
• 500 ml alcohol (vodka for Kahlua, rum for Tia Maria)
• 201g  dry instant coffee,.
•     * 1 whole vanilla bean, or 1/2 tsp vanilla extract
•     * 1 tbsp caramel coloring, if desired

Boil the water and sugar in large pot, until sugar is completely dissolved.

 Stir.

Remove from heat, cool for half an hour.

Slowly add in the dry instant or fresh ground coffee, stirring continuously.

Add vanilla to the alcohol (vodka or rum), pour into gallon jug.

Combine cooled sugar syrup and coffee mixture with the vodka or rum in gallon jug.

Cover tightly, and shake every day for three weeks. Store in cool, dark place.

After three weeks, remove vanilla bean (if used) and strain coffee grounds (if fresh ground coffee was used). 

Discard vanilla bean and coffee grounds.

This recipe for Kahlua and Tia Maria style coffee liquor makes approximately 20 half-cup servings.

 It can be enjoyed as is, or combined with other ingredients.

Popular Kahlua coffee liquor recipes:

    * Kahlua Coffee: Brew coffee as usual, replace sugar with this coffee liquor (with vodka) recipe, to taste.

    * White Russian: Equal parts vodka, this coffee liquor recipe, and whole milk over ice.

    * Black Russian: Equal parts vodka and this recipe.

    * Kahlua Mudslide: Equal parts vodka, Irish Cream Liquor, this recipe, and whole milk or cream over ice.

    * Kahlua Hot Chocolate: Four parts hot chocolate, one part this recipe in mug, topped with whipped cream.

Popular Tia Maria coffee liquor recipes:

    * Tia Maria Coffee: Brew coffee as usual, replace sugar with this coffee liquor (with rum) recipe in mug, topped with whipped cream.

    * Tiger Tail: Equal parts Grand Marnier orange liquor, peppermint schnapps, and this coffee liquor recipe in a shot glass.

    * Tootsie Roll: Equal parts dark Creme de Cacao, Frangelico, and this recipe over ice, with or without cream.

    * Tia Maria and Coke: Three parts Coke (or Pepsi, if you prefer), one part this recipe in a tall glass, with ice. It's very simple, and very good.

Dr Pepper Chicken

Dr Pepper Chicken 

Ingredients

• 4 -6 boneless, skinless chicken breasts
• 1/2 c. Dr. Pepper
• 1/2 c. barbecue sauce
• 1/2 c. ketchup
• 1 Tbs brown sugar
• salt and pepper to taste

Instructions

Salt and pepper chicken and arrange in a 13 x 9 baking dish.

Mix together 1/2 cup of Dr. Pepper, 1/2 cup of barbecue sauce and 1/2 cup of ketchup.

Pour it over the chicken. Sprinkle with brown sugar and bake at 180 degrees uncovered for 1 hour.

.

Corn Dogs

Corn Dogs

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/4 cup white sugar
• 4 teaspoons baking powder
• 1 egg
• 1 cup milk

Dry the hot dogs off with a kitchen towel or paper towels. Skewer the hot dog (we used cheesy-dogs). Roll in flour (to help the batter stick)

The trick to dipping the dogs is to pour the batter in a tall cup first, Makes coating the dog super-easy. Also helps if the batter is nice and cold (keeps it from melting off the dog)

No deep fryer required. Just pour a quart of veggie oil into a regular skillet and warm up to medium heat. 

Drop the dogs right in after dipping. 

I found giving them a roll in the hot oil right away helps set the batter evenly for cooking. 

Give them a spin as needed to brown the other side. When the dogs look golden brown, take them out.

Place the finished corn-dogs on some paper towels to drain any excess oil. Apply your favourite condiments (mustard and ketchup are classics). Try not to eat too many!

Chowder

Chowder

• 150g smoked cod or smoked haddock
• 1 bay leaf
• olive oil
• 20g butter
• onions , finely chopped
• sweetcorn
• 300g potatoes , peeled and diced
• garlic cloves , crushed with 1 tsp sea salt
• ½ tsp dried thyme
• 200ml milk

   1. Put the fish in a pan with the bay leaf and 600ml/1 pint boiling water. Cover and simmer for 2 minutes. Turn off the heat and leave to stand, covered, for a further 5 minutes. Drain, reserving the liquid, then flake the fish.

   2. Heat the oil and butter in a deep saucepan. Add the vegetables and garlic and fry over a high heat until starting to soften. Stir in the thyme and the reserved cooking liquid and bring to the boil. Reduce the heat and simmer for 10 minutes until the vegetables have softened.

   3. Pour half the soup into a bowl and mash with a potato masher or fork. Return to the pan with the milk and fish. Simmer for 3 minutes, taste and season if needed. Sprinkle with chopped parsley to serve.

Chow Mein Marinade

marinade

• 2 tbs soy sauce
• 1 tbs olive oli
• 1 tbs chilli sauce
• ½  tps salt
• ½  tsp ginger
• 1 & ½ tsp brown sugar

Mix together then add in chicken & leave to marinade for as long as you have

Bobotie

INGREDIENTS

• minced lamb or beef, or a mixture of the two
• butter, vegetable oil
• 2 onions, chopped
• 2 ml (1/2 teaspoon) crushed garlic
• 15 ml (1 tablespoon) curry powder
• 5 ml (1 teaspoon) ground turmeric
• 2 slices bread, crumbled
• 60 ml (1/4 cup) milk
• finely grated rind and juice of 1/2 small lemon
• 1 egg
• 5 ml (1 teaspoon) salt, milled black pepper
• 100 g (3 ounces) dried apricots, chopped
• 1 Granny Smith apple peeled, cored and chopped
• 60 ml (1/4 cup) sultanas (golden raisins)
• 50 g (1 1/2 ounces) slivered almonds, roasted in a dry frying pan
• 6 lemon, orange, or bay leaves

TOPPING

• 250 ml (1 cup) milk
• 2 eggs
• 2 ml (1/2 teaspoon) salt

PREPARATION

Set the oven at 160°C (325°F). Butter a large casserole. Heat butter and oil in a saucepan and fry the onion and garlic until translucent. Stir in the curry powder and turmeric, and cook briefly until fragrant. Remove the pot from the heat.

Mix in the minced meat. Mix together the crumbs, milk, lemon rind and juice, egg, salt, pepper, apricots, apple, sultanas (golden raisins) and almonds and mix in. Pile into the casserole and level the top. Roll up the leaves and bury them at regular intervals. Seal with foil and bake for 1 1/4 hours. Increase the oven temperature to 200°C (400°F). Mix together the topping milk, eggs and salt (you may require extra topping if you've used a very large casserole), pour over and bake uncovered for a further 15 minutes until cooked and lightly browned. Serve with Yellow Rice and Blatjang .

Brine for Chicken Wings

Brine for Chicken Wings

INGREDIENTS

• 45g / ¼ cup brown sugar
• 75g / ¼ cup kosher salt
• 60ml / ¼ cup lemon juice
• 2 tablespoons granulated sugar
• 2 tablespoons Thai fish sauce
• 2 tablespoons soy sauce
• 1 tablespoon smoked paprika
• 3 garlic cloves, peeled
•  Stems from 1 bunch fresh cilantro
• 16 large whole chicken wings

PREPARATION

In a large bowl, combine the brown sugar, kosher salt, lemon juice, granulated sugar, fish sauce, soy sauce and smoked paprika. 

Add 2 quarts of water and mix well. 

Add the garlic, cilantro stems and chicken wings. 

Mix, cover, and refrigerate for 7 to 14 hours.

Remove wings from marinade, rinse and transfer to a sheet pan with a rack. 

Allow to sit uncovered until dry and slightly tacky to the touch, 30 to 45 minutes.

Sticky Chicken Drumsticks

Sticky Drumsticks

Ingredients

• 8 chicken drumsticks
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp olive oil
• 1 tsp tomato purée
• 1 tbsp Dijon mustard

Make 3 slashes on each of the drumsticks. 

Mix together the soy, honey, oil, tomato purée and mustard. 

Pour this mixture over the chicken and coat thoroughly. 

Leave to marinate for 30 mins at room temperature or overnight in the fridge. 

Heat oven to 200C/fan 180C/gas 6.

Tip the chicken into a shallow roasting tray and cook for 35 mins, turning occasionally, until the chicken is tender and glistening with the marinade.

Cherry Sauce / Marinade

Cherry Sauce / Marinade

• 30g butter
• 1 medium onion, diced
• 300g / 1 ½ cups pitted, sliced rainier (or other sweet) cherries
• 470ml. tomato sauce
• 180 g brown sugar
• 60ml / ¼ cup apple cider vinegar
• 1 Beef Stock Cube
• 1 tsp cumin
• 1/4 tsp white pepper
• 1/4 tsp cayenne red pepper

Heat the butter, cook the onions until just turning brown. 

Toss everything else in. 

Cook until reduced by about half. 

Will it blend? Yes! So blend it when it's cooled a bit. 

Enjoy on chicken or pork

Cheese Sauce

Ingredients

large

• mature Cheddar, grated
• 570ml milk
• 40g plain flour
• 40g butter

smaller

• 20g butter
• 20g flour
• ½ pint milk
• cheese

Preparation method

Melt the butter over medium heat, when melted, add in the flour a bit at a time, stirring in the flour to the butter – it will form a paste.

Cook out for a couple of minutes

Gradually add in the milk, stirring continuously to break up the lumps. 

After all the milk has been added use a whisk to stir until the sauce starts to thicken, then add in the cheese and whisk until melted

Hot and Spicy Roasted Sprouts

• brussel sprouts, root ends trimmed, halved if large
• 2 tablespoons honey
• 2 teaspoons sriracha
• Lime juice
• salt
• oil

par boil sprouts for 5 mins

Preheat the oven to 190c.

In a small bowl, combine honey and sriracha. Taste and adjust for spice level.

Add lime juice and stir to combine.

When the sauce has the perfect balance of spice, sweetness, and tartness, transfer it to a larger bowl and add sprouts.

Toss to combine.

 Transfer sprouts to a rimmed baking sheet in a single layer, and drizzle remaining sauce overtop.

Sprinkle with salt (a couple big pinches will be plenty), and drizzle the oil overtop. Bake for 25-30 minutes, depending on your oven, until sprouts are fully crisped outside, and soft but not mushy within. Serve immediately.

Brownies

Brownies - Description

I’ve tried lots of brownie recipes: Boxes, scratch, frosted, plain, nuts, chips, fudge … Each of them has something to like, but depending on my mood I might want a change of pace.

Not any more. My wife found this recipe, and it’s perfect. I’m done looking. This is the brownie recipe that I’ll use from now on.

.

Ingredients

• 337.5g / 1½ cups sugar
• 105g / ¾ cup flour
• 93.75g / ¾ cup cocoa powder
• 3 eggs
• 168.75g / ¾ cup butter, melted
• ¾ cup semi-sweet chocolate chips (see note below)

Instructions

Combine the sugar, flour, cocoa, eggs and melted butter and mix.

Stir in the chocolate chips.

Line a 9×13 baking dish with parchment

Pour the batter and spread it out.

Bake at 325° for 20-30 minutes.

It’s done when a toothpick inserted in the tallest part comes out clean.

Very carefully lift the parchment out of the baking dish.

 Get a spare set of hands if you can.

Peel the edges and let cool for a few minutes before slicing.

Bourbon Marinade

Bourbon Marinade Recipe – a good marinade for chicken, pork, fish

Ingredients

• 1.5 tablespoon bourbon
• 1.5 tablespoon soy sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoons brown sugar
• ½ tablespoon olive oil
• ½ tablespoon dijon mustard
• 1 cloves garlic, crushed
• ½ teaspoon ginger
• ½ teaspoon pepper

Recipe Preparation:

Combine all ingredients and whisk until blended. 

Baja Sauce

Baja Sauce -  a spicy/creamy sauce for Fish Tacos

• 473ml / 2 cups sour cream
• ¼ cup of milk 
• 1 medium fresh green chili pepper 
• ¼ teaspoon Cumin 
• 1-2 cloves of garlic
• Fresh Lime Juice from ½ a lime
• Fresh Coriander (optional)
• Crushed Red Pepper Flakes (use if needed)
• Salt to taste

you want the sauce to sit for a while prior to serving.

Crush, peel and chop the garlic

Cut the chili

Put the sour cream in a food processor along with chili, cumin, lime juice and garlic and process on medium for a few seconds.

Start slowly adding milk until you get a thinner consistency- if it’s too thin just add a bit more sour cream until it’s just right.

Give it a taste. It should be very spicy- if not, add chili flakes to get the heat up! Since the sause is going to be served with sweet fish and salsa you can bring the heat up higher than you might normally enjoy if it were just on its own.

Banana Ice Cream

Description

This is the world’s easiest ice cream. It takes literally a minute to put together—since it’s winter, I simply set the bowl of chocolate and milk on the radiator, and while I leisurely and lovingly take the time to peel the banana, the chocolate melts and is soon ready to use.

You can easily increase this recipe to make more than it calls for. I haven’t tried it with any other liquor, but for those of you who want to experiment, you do need to include a similar amount and percentage of alcohol to prevent the ice cream from freezing too hard. The banana gives the ice cream a smooth, creamy consistency and provides the sweetness, so use a nice, ripe one.

I found that this keeps for weeks in the freezer and maintains it’s absolutely perfect consistency. Cheers!

Ingredients

55 g bittersweet or semisweet chocolate, chopped

80 ml milk, whole or low-fat

80 ml Baileys liquor

1 medium-sized ripe banana, peeled*, and cut into chunks

1 tablespoon (15 ml) dark rum

Method

1. In a small bowl set over a pan of simmering water (or in the microwave), melt the chocolate with the milk.

2. Blend the melted chocolate the Baileys, the banana, and rum until smooth.

3. Pour into a plastic or metal container, cover, and freeze for at least 4 hours.