Potluck Club

I finally got to eat some of Luke Dale Roberts food, his restaurant, The Test Kitchen wins best restaurant on Eat Out every year and he has won since his days at La Colombe so I made a booking for myself and my foodie friends at The Potluck Club and Gallery as it serves Tapas and we love tasting and sharing.

I am not entirely sure but I think they moved from downstairs at the biscuit mill to the top floor of the Silo Building so not only is the food, atmosphere and well pretty much everything amazing, you are also surrounded by one of the most beautiful views I have seen in Cape Town, millions of lights and the Mountain of course.

The Menu is laid out as Salty, sweet, bitter, sour etc aiming at all the taste buds which the chefs achieve perfectly although Luke Himself was not there the chefs do a great job and they are interesting to watch pushing out plate after plate of perfection, we started with Edamame beans to nibble while we waited for each dish to arrive. First was seared tuna on a tomato salad with radish and micro herbs, the tomato dressing was so tasty and the tuna perfectly seared.

I have tried Wagyu burgers before but we had never tried it as a cut of meat, this one was served with Argentinean Chimichurri and costed a rather hefty R140 cooked to perfection and the herb sauce was delicious although we all thought maybe to over powering for the delicate Wagyu and I would have been happy with just a slice of fillet, it did not have the melting soft texture you would expect from Wagyu but tasty nonetheless and now we have tried it.

This dish looks very simple, battered hake which you can get anywhere in Cape Town but the harissa mayonnaise on the side made it the best fried piece of hake I have ever had with crispy baby potatoes and mayonnaise.

                                 

The dishes come from the kitchen in order from light to heavy, next was fall off the bone Moroccan Lamb with yoghurt and flat bread and sticky beef shortrib with asian flavours both these dishes I would have again.

The two pork dishes were my favorite but all the other dishes were very close, the pork belly topped with grated Halva and a baked salted apple won the night but the pigtails were really interesting and happy I finally tried it served with a honey mustard dressing.

                              

The desserts were light and fresh, Champagne, strawberries and cream with a difference and the other was passion sorbet, tapioca and fresh fruits with a delicate sugared tuile biscuits.

We ended off the evening with a cheeseboard served with my new favorite cheese accompaniment, honeycomb and a final glass of Peter Bailey Port, 11 dishes later we were a happy bunch, with 2 bottles of wine and four Gin and Tonics the bill came to R1300. Potluck has really been amazing so much flavour in such small dishes I will definitely go back.

Potluck Club and Gallery

375 Albert Road (in the Biscuit Mill)

Top of the Silo Building

Woodstock

Tel: 021-4470804

Pictures and article Copyright By Tamsyn Wells

Carne SA

Carne SA , owned by Giorgio Nava who also owns 95 on Kerom, The Mozarella Bar and Cafe Milano and has just recently won the best Pasta dish in the World Championships,  has just become my favorite place to eat steak,  as the name suggests Carne is Italian for Meat and that's what you will find here in well aged abundance.

The restaurant itself is very "cool" slick, New York Italian style, set almost underground in a basement or cellar with concrete walls and minimalist furniture you feel like you have entered another world or almost secret society.

Surrounded by Carne from the minute you walk through the door and see the cuts hanging in the refrigerator to the massive platter of all the choices on offer, brought to your table where the expertly trained waiter explains how the meats are cooked and the sauces which accompany. You will be spoilt for choice or do as I do... plan another visit to try the other unusual cuts like Hanger steak and their new cut, Flat Iron steak, some are made to share and some are charged by weight.

We decided to have the La Fiorentina which is basically a really large T-Bone steak, aged for 24 months, cooked on the bone imparting large amounts of flavour then served carved, it comes with two side dishes of your choice, chips, broccoli, spinach or salad.

Perfectly cooked this was possibly the best beef we have eaten in Cape Town to date, simply done as only the Italians can, seasoned with salt and pepper, three mustards on the side, stylishly plated on black slate plates, I have to say it was delicious.

There are a few dishes for the vegetarians, I had the Polenta Gnocchi to start, drenched in Gorgonzola Cream which was really tasty and I have been for drinks and snacks where we were served Bresaola topped with Parmesan and olive oil and the most moreish breadsticks wrapped in Proscuitto, just writing this review makes me want to go back for my next fix of Carne done Italian style of course. Having recently won #Beststeakhouse on EAT  out you cant go wrong.

Fiorentina was R350 with 2 sides and feeds two comfortably.

Carne Sa

70 Keerom Street

Cape Town

021 424 3460

Pictures and Article Copyright by Tamsyn Wells

WIN Tickets to Cape Town Festival of Beer with Olivia's Kitchen

There are some Cape Town events that are just not to be missed and the Festival of Beer is one I always attend and would love tickets to this festival. Held at the Hamilton's Rugby Club in Green Point on the 22nd -24th November 2013 for the fourth year running you can join to sample 200 of our Local, International, Artisan, Craft and Mega Brewer's, collect stamps on your "Beer Passport" along the way to win prizes.

Plenty of activities will keep you drinking, Food Stalls, Demonstrations, Best Beer awards, Food Pairings, Guided Beer tours and for the first time a GIANT Beer pong Tournament where Giant balls will be thrown into GIANT cups, teams may be entered already.

There will also be live entertainment and a selection of wines for the non beer drinkers.

Some of the brewers you will find at the festival are:
Lakeside Beerworks
Triggerfish
Devil's Peak Brewing
Robson's Beer

Award Winning Belgian Beers:
Celis White and Carolus Gouden Classic.

Pre Sale Tickets will be R120 with a beer glass, R100 for students at Webtickets, you can also book a table for R500 which seats 10 or contact info@capetownfestivalofbeer.co.za

I have a set of double tickets to GIVEAWAY for the Friday or Sunday!!!
Send me your Name, telephone number, email address and the day you would like to go along with the heading win tickets to beer fest to:
tamsyn.olivia@gmail.com

It will be a lucky draw and Entries will close on the 10th November 2013

Good Luck
Article Copyright by Tamsyn Wells

Make your own Caviar

This post goes with the previous one for the Four Cousins competition, I discovered making your own caviar is really quick and easy for my first attempt. I made Creme  De Menthe caviar which were a delicious peppermint flavour to go with my Springbokkie Panna Cotta's made with Four Cousins Marula liqueur. It took about 20 minutes and my only advice would be to make the flavour as strong as possible as it's lessoned when making caviar for some reason.

I am giving you a general recipe which can be used to make any flavour, most fruits you may use in their raw state but pineapple and kiwi must be cooked as bromelain an enzyme in prevents it from setting. The pineapple works really well but cooked kiwi is not such a great flavour.

Caviar

600g of any flavoured liquid, fruits work well (make it stronger than normal, blend fruits like berries, mango, passion fruit, orange etc)

60g sugar

12 leaves gelatine

1lt frozen sunflower oil

1 small nozzle squeezie bottle

Sponge the leaves of gelatine in water until softened.

Heat half the liquid with the sugar, squeeze out the gelatine and add to heated juice. 

Stir until dissolved, Add the other half cool juice and adjust flavour, adding lemon or sugar and colouring if necessary.

Place into the squeezie bottle, remove the oil from the freezer and squeeze the juice out in spirals into the oil as pictured above.

Chill in the oil in the fridge for 10 minutes then strain.

Keep refrigerated for up to 1 week. 

Pictures and recipe copyright by Tamsyn Wells

Springbokkie Panna Cotta's with Creme de Menthe Caviar

A Springbokkie is a well known South African Shooter, named after our Rugby team or as I know it, my first taste of delicious alcohol, after wine and beer comes Springbokkies and the love blossoms. Made with 2 parts Marula Cream liqueur and 1 part Creme de Menthe, you have to stop yourself from having more than one. My last shooter I had was very recently shared with chef Gordon Ramsay when he was in Cape Town, a Springbokkie memory I will keep forever.

Four Cousins has just launched two Cream Liqueurs one Strawberry and a Marula fruit, they sent a few bloggers a gift pack to prepare a dish for the #creamgenius competition so you will have to vote for your favorite dish soon!!! Hopefully you win a delicious gift pack like mine which I had to stop myself from popping in a straw and drinking it like a milkshake for adults.

The dish I decided to make for the Four Cousins competition is a Springbokkie Panna Cotta which is an Italian dessert, a just set cream jelly, the perfect ending to any meal in Italy. Make this dish as a dessert for an after dinner mint effect or as I made lots of mini ones as a jello shot canape's with Creme de Menthe Caviar as a fun party snack.

Creme De Menthe Jelly

makes 500ml

300ml Creme De Menthe

100ml Monis mint syrup (from a bottle store)

100ml water

5 leaves of gelatine / 8g gelatine powder

squeeze of lemon juice

few drops of green food colouring

Heat the Monis syrup and the water, sponge the gelatine in water to allow to swell, add to boiled mixture and dissolve.

Add the mint liqueur, lemon juice and colouring.

Spray and cook the moalds you will be using and using a measuring spoon place a layer of mixture in each cup. Refrigerate.

Reserve 125ml of jelly to make the caviar.

Creme De Menthe Caviar

makes 100ml

125ml of above jelly recipe

2 gelatine leaves / 3.5g gelatine powder

1lt sunflower oil kept in the freezer 

1 small nozzled squeezie bottle

Heat the reserved 125ml until just below boiling, sponge the gelatine to swell and add to the jelly.

Place in the squeezie bottle and squeeze drops into the ice cold oil, strain and keep refrigerated

Marula Panna Cotta

makes 15 mini's

900ml fresh cream

500ml Four Cousins Marula cream

Castor sugar added to taste

10 gelatine leaves / 16g gelatine powder

100g dark chocolate

1/2 bar peppermint crisp

Bring half the cream to the boil, sponge the gelatine in water to swell and add to the hot cream to dissolve.

Add the Marula cream and allow to cool slighhtly. Whip the other half of the cream and fold into the gelatine mixture, add castor sugar to taste.

Pour on top of the set mint jelly and refrigerate.

Melt the chocolate in the microwave on low heat stirring every few seconds. Spread onto greaseproof paper and sprinkle on some chopped peppermint crisp.

Unmoald the Panna Cotta's into your dishes and serve with chocolate shards and mint caviar.

Recipe and Pictures Copyright By Tamsyn Wells

Nominees for Eat Out DSTV Food Network Restaurant Awards

Well the Award is a mouthful just like Abigail Donnelly is going to be having a lot of as she is once again head judge for these prestigious awards. As a chef I have always secretly dreamed of having a job like Abigail Donnelly but this is the time of the year I become especially jealous as she gets to be wined and dined by SA's top restaurants and chefs while she chooses the top 10 list for the year.

The nominees are:
Bread and Wine
Camphors at Vergelegen
Delaire Graff Estate Restaurant
DW 11-13
Five Hundred
The Greenhouse
Hartford House
Indochine
Jordan Restaurant
The Kitchen at Maison
La Colombe
Makaron
Overture
Pierneef a La Motte
Planet Restaurant
The Restaurant at Waterkloof
Rust en Vrede
The Tasting Room
The Test Kitchen
Tokara

The awards are for Restaurant of the Year, Eat Out San Pellegrino Chef of the year, Service Excellence and Restaurant of the year.

Some of the above mentioned establishments have been on this list as long as I can remember so I am happy to see the high standards being upheld year after year as we all know how tough and challenging it is as well as a few newbies giving them a run for their money as they say.

The Awards will take place on the 10 November 2013 at The Lookout at the V&A Waterfront, Cape Town.

There will be a few other best of awards taking place at the ceremony like best Asian Restaurant, Best Italian etc and a new judging process is being put in place where the candidates will  see their scores.

Its a great job but also tough as peoples tastes and perceptions differ but the top restaurants are all excellent and I am happy there is such an anticipation for these awards.

Tickets to attend may be purchased at R1450pp from Julie Potgieter on 021-417 1257 or on julie@newmediaevents.co.za

Article Copyright by Tamsyn Wells

Italian Favorites

My brother has been asking me to teach him how to make Pasta for ages now, our schedules just have not allowed for us to get together for a pasta day... we ended up having beers on the beach instead, I am not complaining. We going into season in the kitchen now  so when I am finished a long shift Italian is always my turn to meal for something quick and delicious. So I started working on some recipes to teach my brother so long and here they are.

Home Made Gnocchi with Basil Pesto

There are recipes that use egg and some recipes don't it's because in Veneto they use egg and in Piedmont they don't so it really depends who wrote the recipe but both ways work, I used egg this time.

serves 4
1kg potatoes
2 large eggs
350g flour ( approx, oo flour may be used)
1/2 tsp salt
100ml basil pesto ( I used pesto princess)
30 ml extra virgin olive oil
100ml grated parmesan

Bake the potatoes on 180° c for an hour or until cooked through, baking is better as the potato is dryer.
Scoop the potato from the skin and mash then push through a sieve twice, working quickly so the potato stays hot.

In a bowl, add the egg and salt to taste. The flour is also added by eye but as little as possible must be added, kneading very lightly and quickly to bring the dough together.

Roll into long thin sausages and cut depending how large you want your gnocchi to be as picture above.

Using the back of a fork, roll the gnocchi over the fork creating lines along the one side to help the sauce stick.

Meanwhile bring some salted water to the boil.

When you have shaped all your gnocchi, place gently in the simmering water, when they rise to the top they are ready, remove with a slotted spoon and enjoy.

Toss with any sauce, I used pesto and olive oil.

They may also be fried with sage butter and parmesan.

Broccoli, chilli and anchovy Orecchiette

This is so salty, tasty and addictive from the anchovies, even if you are not a fan you will love this pasta, its fresh and quick to make unless you shape your own Orecchiette which is a pasta from Puglia, the word means small ears, I used the De Cecco brand but will show you in a future post how to shape it.

serves 2

1/2 pk De Cecco Orecchiette
1/2 head broccoli, broken into florets
10ml olive oil blend for frying
1 chilli ,chopped
10 anchovy fillets, chopped
1 medium garlic clove, finely chopped
extra virgin olive oil
salt and pepper
squeeze of lemon
parmesan

Bring a pot of water to the boil, blanch the broccoli for 2 minutes, remove from the water and refresh in ice water to keep the colour a vivid green.

Boil the pasta in the same water as per packet directions but add salt to the water.

Strain the water and pasta. In the same pot, add the oil blend and fry the chillies, anchovies and garlic. When the garlic is cooked add the broccoli and the pasta. Season and drizzle with Extra Virgin Olive oil and a squeeze of lemon, serve with grated parmesan.

Recipes and pictures Copyright by Tamsyn Wells

Sunday Buffet is Back

15 On Orange Hotel has brought back our ever popular Sunday Buffet, It will be on the first Sunday of every month for R495 per person with Bottomless Bubbly by Graham Beck.

I have posted about this buffet before but had to mention it's return, being a chef at the hotel, we are all so proud after the hard work we put in, even with a bit of moaning no matter what,  the camera's come out week after week to capture it, looking better and better every time we do it.

As always there is plenty of seafood, Salmon, Sashimi's, Prawns, Oysters, Mussels to name a few, some just eat from the cold buffet. Expect a few new items, New Style Sashimi, calamari, Duck liver Brulee and Beef Tataki.

Caperese, Vegetable roulade, Charcuterie, Beef carpaccio, Caesar salad and Cobb salad with all the condiments you can think of.

The Dessert's Complete the meal with a large variety from truffles, meringues, cheesecake, opera, fresh berries and Creme brulee once again just to name a few.

The new items on the hot side are Lamb rack and Creamy Gorgonzola Potato Gnocchi alongside the usuals,  Kingklip, Beef fillet, Seafood curry, vegetables and Egg fried rice.

                       

This is the proud team putting the final touches, make your booking, the next one will be on Sunday 06 October 2013.

15 On Orange Hotel
Savour Restaurant
Corner of Grey's Pass and Orange Road
tel: 021 4698000

Pictures and Article Copyright By Tamsyn Wells

Spiced Chicken Liver Taco’s and Churro’s

I was so glad to finally get the opportunity to make Churro’s, otherwise known as Spanish Doughnuts, they have been on my list of things to try for ages and I never got around to it. While researching my next holiday it seemed fitting to start putting things out there, showing the universe that maybe I must go to Spain soon! They went really well with these Spicy chicken liver taco's.

Spiced Chicken Liver Taco’s

250g PnP Chicken Livers

125ml Cake Flour

2-3ml Robertson’s cayenne pepper

Salt and pepper

100ml sunflower oil

1 avocado

5ml white vinegar

20ml olive oil

1 tomato

1 tbsp coriander pesto

20g English spinach

3 tortilla wraps cut into smaller discs 6cm in diameter

Clean the livers by cutting off any unwanted bits and cut in half then rinse the livers in water and place on paper towel to dry.

Season with salt, pepper and cayenne pepper. Coat in flour and fry in sunflower oil.

Cube the avocado and season, add olive oil and vinegar. Cube the tomatoes and fold through the avocado.

Toast the tortilla discs in a pan, top with spinach, cooked livers, avocado salsa and coriander pesto.

Churro’s with cinnamon and white chocolate Ganache

50g butter

150ml water

190ml cake flour

20ml castor sugar

2ml baking powder

1 egg

500ml sunflower oil

20ml Icing sugar

6ml Robertson’s cinnamon

80g white chocolate

150ml cream

Bring the water and butter to the boil.

Sift flour, baking powder and castor sugar. Add to boiled water and butter, place back on the heat and cook until the paste comes away from the sides.

Allow to cool then beat in the egg.

Allow the oil to heat in a shallow pan. Pipe the mixture into the hot oil using a star nozzle and cut off with scissors when they are about 5cm long.

Fry slowly until golden. Mix the icing sugar and cinnamon together, sieve over the warm Churro’s.

Bring the cream to the boil, add the white chocolate blocks and stir until smooth. Serve with Churro’s as a dip.

Recipe and pictures Copyright by Tamsyn Wells

Dixie American BBQ

I have been to the Market on the Wharf a few times now and every time there are new stalls or the older ones have changed position which keeps the market interesting and keeps you walking around. We started with a huge cup of Origin Coffee which was perfectly made with friendly service, another happy moment is that the bar upstairs now has their Liquor license which allows you to purchase beers to take home and you are now allowed to drink outside on the benches in the sun.

A great accompaniment to the array of beers is Dixie's Pulled BBQ Pork bun, it's a new stall specializing in smoked meats American style, Buffalo wings and Chili Dogs all accompanied by Chili Cheese fries.

We went for the Pulled Pork, a true American Classic and it was delicious, BBQ sauce, smokey pork, tangy coleslaw and spicy jalapenos, so good we went back twice.

Dixie sells bulk order smoked meats pre-ordered to go by the kilo, bottled sauces which may be couriered and a great alternative to the spit braai, just call them and they will smoke a whole Pig on site with their mobile smokers.

Go to the beer bar for great suggestions and plenty of different varieties of beer, they also do beer and food pairings and you may also hire them to set up bars at your events.

Great relaxed vibe with great food, V and A Market on the Wharf

Dixie American BBQ
email: orders@dixiebrands.co.za
Phone: 0826722218

Keg King
Steve : 0825514015

Article and pictures copyright by Tamsyn Wells

Spicy Spanish Rice

I make a version of this dish at least once a week, I got the idea from a friend of mine, definitely my inspiration behind this dish, he too makes Spanish rice but called it “Wild” rice, I was surprised thinking he uses real Wild Rice but it’s actually named after the “Wild” things he puts in his dish… so funny as there is nothing really wild about it except his imagination I guess. So be wild as he says and add anything you like, mince, chicken, prawns, vegetables, the list is endless and create your very own Wild Spanish Rice. 

Spicy Spanish Rice

 Ingredients:

1 onion peeled and chopped

2 cloves garlic, chopped

1 carrot grated

150g Chorizo sausage, remove the skin and slice

1 butternut, peeled, seeds removed and cubed

40ml sunflower oil

1 tin PnP chopped tomatoes

1.5 cups basmati rice

few thyme sprigs

salt and fresh ground black pepper

Parmesan shavings

15ml extra virgin olive oil

Fry the leeks and chorizo in 10ml sunflower oil in a pot that has a lid.

When softened add the tin of chopped tomatoes, a few thyme sprigs and a little seasoning, allow to cook for 20 minutes.

Meanwhile steam the butternut for 6 minutes until it starts to soften, place it in an oven tray, coat in oil and season.

Toss with a few prigs of thyme and roast for 20 – 25 minutes on 200˚ C until golden brown.

Season the tomato and chorizo sauce, add the Spekko Rice and on a slow simmer with the lid on allow to cook for 12 minutes.

Stir occasionally so it does not stick.

Remove from the heat, add the roasted butternut cubes and allow to sit for 4 minutes.

Serve with Parmesan shavings, freshly ground black pepper and extra virgin olive oil.

Recipe and picture Copyright by Tamsyn Wells

National Braai Team to be chosen

Recently Borries won the Bring and Braai competition on KykNET together with DSTV. He is joining up with BraaiBoy to head up the SA team when they go off to USA to represent us in the International Braai Competition in Lynchburg Tennessee.

Well my thoughts are definitely typical South African and what's up with the Superhero suit but I must admit I have watched some American Tailgate Braai competitions on DSTV and they go all out themselves, Guy Fieri with his blond Spikes hyping the crowd up to a smoke house frenzy of Pulled pork and BBQ Briskets.

The guy on the left AKA "BraaiBoy" has a Guinness World record behind his name for holding the worlds longest Continuous Braai and has documented, online his own challenge to Braai everyday since the 17th April 2009!! I do believe he is qualified for this competition. He is Co - Captain with Borries and together they have mastered the Smokey Mountain Weber.

They will be a team of eight with a few spaces left to fill they will pick them from cook offs held at Chesanyama Stores  during the month of August, the top three contestants of each region will go into a final with the winner joining the SA Team. I wish them the best of luck as they will need to prepare an American Style BBQ with smoked cuts like ribs, brisket and pork.

Click the Chesanyama link here for venues and dates if you would like to enter the Braai offs and join Borries and BraaiBoy show the world that South Africans really can Braai even if we dress funny.

Follow them on their Facebook Page here.

Article Copyright by Tamsyn Wells

Pizza Challenge Live winner with Col’Cacchio’s pizzeria

I almost entered this Col’Cacchio’s pizzeria competition when I saw it advertised but since I was already in a voting competition with Fresh Living Magazine I did not want to confuse everyone with votes but the Lucky winner was Jade Fairbrother who has won a years supply of Pizza !!!

So it worked like this, it was an online competition where you made your own virtual pizza on their website and accumulated votes via tweets and on the site. She is an actress and model from Cape Town and aptly called her pizza The Hollywood Scene, topped with all her favorite pizza toppings, tomato base, mozzarella, bacon, oven roasted red onion, garlic, avocado, fresh thyme leaves and crispy onions with an option to add banana, it looks delicious.

For the whole month of August you can order Jade's Hollywood Scene pizza for R82 with R5 going to The Children's Hospital fund, a really good cause and a really great idea from Col’Cacchio’s. She is joining the list of all the great celebrity chef Pizza's created this year  as part of her prize and hers will also be the last one of 2013 to eat well and do good.

Join Jade and myself help Col’Cacchio’s pizzeria reach the R200 000 mark for the Children's Hospital Trust, fundraiser for the Red Cross War Memorial Children's Hospital and Paediatric Health care in the Western Cape for the year 2013.

Thanks to Megan Jacobs from KL PR and Events for the images and info.

Article Copyright by Tamsyn Wells

Amarula and salted caramel ice cream sandwich

Creamy Capers recipe for the #FreshlyBlogged Challenge, please vote for my recipe here: Freshly Blogged.

This one was touch and go from the start, not only was I not entirely sure this recipe would work, in my mind it seemed it should but also the fact that I am not a food photographer and I was going to attempt the all dreaded ice cream shot! If it did not set hard enough and if I took too long to photograph I was going to end up with a salted caramel puddle, see below how it went. Besides shooting it the recipe is really easy to make and was delicious

Biscuit crumb

120g PnP cream crackers

50g PnP blanched almonds

40g Albany dark chocolate, grated

Pinch of salt

100g butter, melted

Toast the almonds until golden in a dry pan on high. Place in a food processor with the cream crackers, salt and chocolate, process until fine crumbs.

Add melted butter and process again.

Line a 25 by 20cm square container with greaseproof paper.

Place half the crumb mix in the base and press down firmly, allow to set.

Salted caramel crumbs

100g light brown sugar

Coarse salt grind to taste

In a clean pan on high heat, place the sugar in the pan, don’t stir just jiggle the pan until the sugar is melted, pour it onto greaseproof paper and grind coarse salt on top. Allow setting then place in a packet and hammer or mortar and pestle it until it is a coarse dust.

Amarula and salted caramel custard filling

300ml Amarula

160ml milk / coconut milk

2 egg yolks

1 egg white

40g cake flour

1 tin condensed milk

Bring the Amarula to the boil and reduce by half (150ml), add the 160 ml milk or coconut milk and bring to the boil.

Meanwhile separate the eggs.

Add the flour to the egg yolks and mix as well as you can, it will be thick, add the hot Amarula mix little by little until smooth, pour through a sieve back into the pot and cook slowly mixing all the time until boiling and thick.

Remove from heat and add the condensed milk, stir through and if there are still lumps strain again.

Whip the egg white until stiff and fold through the custard.

Pour over the biscuit base, top with salted caramel crumbs and the other half of the biscuit crumb.

Place in the freezer until set. Cut as desired and serve with caramel sauce or chocolate sauce.

Best eaten the same day its made otherwise allow about 8 minutes at room temperature before eating.

Recipe and picture Copyright by Tamsyn Wells