Willie and Ethan’s El Tesoro Mousse Cake

About a year and a half ago Craig and I got hooked on a show on ABC called Willie’s Chocolate Factory. It’s about a guy named Willie living in England who decided that all the chocolate that was currently on the market was to full of milk and sugar and decided to make some pure cacao chocolate. The series went through the whole process of buying a cacao farm in Venezuela, starting up a factory back in England to produce 100% cacao chocolate and marketing and selling his chocolate around the world. You can buy Willie’s chocolate online and read his story at http://williescacao.com/index.php?rid=home and check out his facebook page here: https://www.facebook.com/WilliesCacao?ref=ts.

Craig and I bought Willie’s recipe book online and since receiving it have made some really delicious main meals and deserts with Willie’s cacao. One of my favourite recipes is his El Tesoro Mousse Cake which I made today. I’ve made this one a lot and I’ve made it with a lot of chocolate variations. Willie’s chocolate isn’t sold in too many places here (however Jones the Grocer at Chadstone is one place to get it) and so at times I’ve just used good quality dark chocolate (at least 70%) from the supermarket.

The reason that it’s called Willie and Ethan’s El Tesoro Mousse Cake is because two days ago my sister Kimberley and her husband Jess just had a beautiful new baby boy! His name is Ethan Max and he is gorgeous. So to celebrate I made this cake and ate it with my parents Trevor and Kim who are grandparents for the second time, my wonderful Auntie Jessie who I was named after (my middle name is Jessie) and my Grandmother Barbara who is a great grandmother for the second time! I’ve also added a photo below of beautiful Ethan. I couldn’t share the cake with Kimberley and Jess because they live in Darwin in the north of Australia, but i’m sure they would have loved the cake too!

 

El Tesoro Mousse Cake

(serves 12)

Ingredients:

180g cacao finely grated

250g unsalted butter

5 eggs

200g golden caster sugar

1 tsp vanilla extract

 

Method:

Preheat the oven to 180 C (fan). Line a 25cm cake tin with non-stick baking paper.

Melt the cacao and butter by placing them in a large heatproof bowl set over a pan of simmering water.

Meanwhile, beat the eggs with the sugar and vanilla until pale yellow and fluffy.

Pour the cacao mixture into the eggs and beat to combine.

Stand the lined tin in a roasting tray and fill the tin with the mousse mixture. Pour enough boiling hot water into the roasting tray to come halfway up the side of the tim. Bake for 30 minutes or until set. Allow to cool in the tin.

Willie’s looked a lot better than mine , but here is mine anyway! I had a little ice cream with mine and it was deliciously light, just like chocolate mousse!

 

 

Dad put cream and ice cream on his, not because it needs it, just because he is addicted to it.

 

 

Formula 1 Portuguese Chicken Wings

Each weekend that the Formula 1 is televised, with very few exceptions we make what we like to call F1 wings. This weekend the F1 will be in China however we won’t be making wings because last night Carlton played Collingwood (AFL) and we all felt that called for a wings night. Plus our good friend Dan was down on leave from the Army and Dan and Craig are the original instigators of F1 wings.

Wing nights started off with us buying Peri Peri marinade by Nando’s, but as the F1 family has grown so has the amount of chicken wings we cook and the store bought marinades have become too expensive.

Last night we used 8kg of wings (from the Dandenong market) and made 4 batches of the below Portuguese marinade, so essentially the marinade will do 2kg of chicken wings. We have adapted several recipes for Portuguese marinades found online to make this one that we are quite fond of.

Portuguese Marinade:
(10minutes)  

  • 6 long red chilies roughly chopped
  • 2 tsp salt
  • 2 tsp coarse ground black pepper
  • 2 cloves of garlic crushed
  • 1 tsp cayenne pepper
  • 2 tsp paprika
  • 2 tbs parsley roughly chopped
  • ¼ cup of coriander (cilantro) roughly chopped
  • ½ a large brown onion roughly chopped
  • ½ cup of olive oil
  • The rind and juice of a large lemon
  • Two fresh tomatoes roughly chopped

Combine all ingredients in a food processor or blender and process until it resembles a smooth paste.

To make the F1 wings the boys have tried many different methods and they have found that the following is the easiest for large batches of wings and also it produces a very crispy wing!

Portuguese F1 Chicken Wings:
(Cooking time: 60minutes)

Combine the premade Portuguese marinade with 2kg of wings in a large bowl, or a zip lock bag. Let the chicken marinade for as long as possible; ideally sit this in the fridge over night.

Preheat the oven to 180 C (fan forced)

Once ready to cook, place the wings in a large tray lined with foil or baking paper.

Place the chicken wings to bake in the oven. After 20 minutes, take out the tray and turn the wings.

After 40 minutes remove as much of the liquid around the wings as possible (but keep the liquid) this allows them to become really crispy during the grilling process.

Place the tray of wings under a medium grill and after 5 minutes pull the wings out and drizzle some of the previously removed liquid onto the wings. This prevents them from burning.

 At 10 minutes pull out the wings and turn them over. And once again after 5 minutes more grilling time drizzle a little of the marinade onto the wings to prevent them from burning and at 10 minutes remove them from the grill.

Let them cool slightly (you don’t want to burn your fingers or mouth) and then enjoy!


Note: my little addition to the success of wings night is the provision of wet wipes – keeps the furniture clean!

And lastly – some F1 entertainment for the weekend!

Tikka Masala Curry Paste

Craig and I love curry and we tend to prefer making our own curry paste as its cheaper and always tastier! We get our recipes from all over the place, recipe books, the internet, a few random Indian ladies from our workplaces and one time my sister Camilla and I went on an Indian food tour in Melbourne where we learnt a few great tips and tricks. The following recipe is from the Jamie Oliver book: Jamie’s Ministry of Food. It is easily one of my favorite books because it has a wide range of really simple international meals.

http://www.jamieoliver.com/jamies-ministry-of-food/,

http://www.bookdepository.co.uk/Jamies-Ministry-Food-Jamie-Oliver/9780718148621?redirected=true&gclid=CInYkuX-kq8CFUwmpAodGEld0A.

One think I would always recommend is to slowly build up a good spice cupboard. When Craig and I first got married I didn’t cook much but I always had good intentions! So I started buying lots of different spices, that way when I wanted to make something I didn’t have to buy much. Also, when I make something like this curry paste I tend to make at least double the quantity the recipe suggests and then I freeze half to use another time. These last around 3 or so months in the freezer.

Ingredients:

  • 2 cloves of garlic
  • a thumb sized piece of fresh root ginger (this is always going to be better than ginger from a jar, but that is all I had this time so it had to do!)
  • 1 tsp cayenne pepper
  • 1 tsp smoked paprika
  • 2 tsp garam masala
  • 1/2 tsp sea salt
  • 2 tbs groundnut oil
  • 2 tbs tomato puree
  • 2 fresh red chillies
  • a small bunch of fresh coriander
  • 1 tbs desiccated coconut
  • 2 tbs ground almonds
Spices for toasting:
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds

Method:

Peel the garlic and ginger.

Put a frying pan on medium to high heat and add the spices for toasting to the dry pan.

Lightly toast them for a few minutes until golden brown and smelling delicious, then remove the pan from the heat.

Add the toasted spices to a pestle and mortar and grind until fine – or – put them in a food processor and whiz to a powder.

Either way, when you’ve ground them whiz the toasted spices in a food processor with the resat of the ingredients until you have a smooth paste.

To make Chicken Tikka Masala:

I just brown some onion in a pan with a little oil or butter, add the curry paste and chicken (a chicken breast of a couple of thighs diced) stir well to coat and heat through for a couple of minutes

I then add any chopped vegetables such as green beans, peas, potato, sweet potato, carrot etc, plus a 400g can of chopped tomatoes and a 400ml can of coconut milk.

Bring this to the boil and then turn the heat down simmer on low for about 20 minutes with the lid on. Add a little water if you think the curry is drying out, you want it to be pretty saucy.

When the meat is tender and the vegetables are cooked though add salt and pepper to taste and serve with some fresh coriander, a few flaked almonds and a couple of tablespoons of natural yogurt on some basmati rice that you have cooked in your rice cooker while you were allowing the curry to simmer!

Note: If you want to make a super hot curry add another fresh chilli when browning the onion. To make your basmati rice really nice (ha) add four or five cardamon pods, or a cinnamon stick to the rice cooker along with the rice. This gives the basmati rice a really distinct flavour.

For our curry tonight we added 1 1/2 cups of purple cabbage, half a sweet potato and a cup of green beans. For the rice I put in three pieces of cinnamon bark. You can get cinnamon bark and pretty much all the other ingredients in the curry paste from an Indian grocery store. If you live in Melbourne near me there is one on every corner!!