Banoffee Cheesecake

 This is possibly the greatest dessert ever invented. A crispy digestive biscuit base, a smooth and creamy banana-cream cheese mix and a sweet and sticky toffee sauce. The inspiration from this recipe came from this one by Delia Smith, however I have used different methods for the base and the sauce.

 The trick is to make sure the cheesecake doesn't get over cooked. To do this after about 25 minutes in the oven check the cake every five minutes or so - the cake is done when the centre of the cake still wobbles but the rest is set. Also, let the cheesecake cool down in the oven and reach room temperature before refrigerating it - this will stop the top from getting cracks. It is best to let the cheesecake set overnight, but it will be good to go after a couple of hours in the fridge.

Banoffee Cheesecake
Serves 6-8

Base

300g digestive biscuits
150g butter (melted)

Cheesecake Mix

3 bananas
1T lemon juice
3 eggs
350g cream cheese
200ml double cream
175g sugar

Toffee Sauce

100g brown sugar
100g unsalted butter
150ml double cream


Method

Using a rolling pin, smash the biscuits in to crumbs. (The easiest way is to put the biscuits in a zip lock bag and then smash them.)

Mix in the melted butter.

Spread the mix in to the base of a greased 8"/20cm cake pan. Ensure the mix is pressed down and then refrigerate for 15 minutes.

Preheat oven to 150C.

In the meantime mash the bananas together with the lemon juice and then mix in all other cheesecake mix ingredients until smooth.

Pour the cheesecake mix in to the cake pan and bake for 30-40 minutes, checking regularly to make sure the cake doesn't overcook.

Whilst the cake is baking make the toffee sauce - put all sauce ingredients together in a saucepan and cook on a low heat until the sugar has melted and the sauce has thickened with a rich toffee colour. Let cool.

Allow the cheesecake an hour or so to cool in the oven. Then pour over the toffee sauce. Refrigerate the cake for a few hours, ideally overnight.

Remove the cake from the cake tin and serve with any remaining toffee sauce and some fresh banana slices.

Chinese Take-Out Style Sweet and Sour Chicken Balls

Ironically one of the things we miss the most about the west is asian food, particularly Chinese takeout. Whilst in Korea they have their own version of Sweet and Sour, nothing can compare to the western takeout's "radioactive red" sauce. The sauce is terrible for your health but is easy to make and tastes amazing. If you didn't know, the red colour comes from ketchup.

As for the chicken balls I recommend making a huge batch and freezing them in ziplock bags. This recipe freezes very well with the chicken reheating to a crisp after 15-20 minutes in a 200C oven. As a guide, allow for 150g of chicken per serving.

Chinese Take-Out Style Sweet and Sour Chicken Balls
Serves 4

Chicken Balls

Ingredients
600g chicken breast, cut in to bite size pieces
1.5 cups plain flour
5T Cornstarch
1.25t salt
5 eggs
3.5T water

Canola oil for frying

Method

Mix all ingredients together (except for chicken and oil) in a bowl. When well mixed add the chicken pieces.

Heat the oil in a wok to about 190C. Add chicken in batches and cook until golden (4-5 minutes)

Allow to drain on kitchen paper.

The chicken is now ready to be served, or can be frozen in ziplock bags. To reheat, cook from frozen for 15-20 mins in a 200C oven.

Sweet and Sour Sauce

Ingredients

0.5C tomato ketchup
1t soy sauce
0.3C white vinegar (or apple vinegar)
0.5C brown sugar
1C white sugar
2t thai red chili sauce (optional)

0.75C unsweetened pineapple juice
2T cornstarch (can be varied according to taste)

Method

Mix ketchup, soy sauce, vinegar, sugars and chili sauce (if using) together in a saucepan. Heat gently on a low heat until the sugar has completely melted.

In the meantime mix the pineapple juice and cornstarch. Add to the other ingredients and stir on a low heat until the sauce reaches your desired consistency.