The Pig's Ear - Nassau St. Dublin

Wednesday, January 18, 2017

Two weeks before Christmas, Joanne and myself decided to treat ourselves to lunch in The Pig's Ear. You see when I first met Joanne this was originally the place I wanted to take her on our first date, nearly 7 years ago. After a lot of back and forth we eventually settled on The Port House over on South William Street as we felt The Pig's Ear would have been really pushing the boat out, and what would happen if the ol date didn't work out. Obviously The Port House did the job as we ended up getting married, but ever since I have always wanted to try The Pig's Ear. We first got to go in March of last year so I was dying to go back for round 2. 

The first thing you notice when you arrive is that it feels so bright and airy for want of a better word. The tables are setup in a minimalist manner no table cloths etc. which I like, just your standard cutlery, ready to get down to the business of eating. The restaurant was full when we arrived on the Saturday before Christmas,  the good thing is you don't feel like the room is overcrowded or loud which we both like. Joanne never lets me forget a time we went to Joburger in Rathmines early on when we had started dating. It was dark, jam packed and had DJ music pumping. We never went back despite their burgers being delicious, the experience was enough for Joanne. 

We are quick eaters well I am, so no sooner had we sat down, our food was ordered and the bread was coming out. This is definitely one of my favorite parts of a meal. Great bread gets me ready for the main show, and their bread is spot on with delicious butter. For my starters I ordered "Ham terrine with candied beetroot" shown below, Joanne decided to save herself for the mains. The terrine was delicious, so meaty, coupled with the sliced beetroot and puree it made for a great combination.

Next up was the mains, I ordered the "Pan-fried Cod with Cauliflower, Broccoli, Brown Shrimp, Almonds & Capers". Joanne ordered the Cottage Pie which she devoured, naturally she gave me some to taste, it was excellent, such a hearty meal for a cold day. My cod was fantastic, it was beautifully crisp on the outside and fell apart inside. Something that made the dish even better was the pan fried cauliflower as I ordinarily hate the stuff. Pan fried cauliflower though made it a triumph. 

My Cod

Joanne's Cottage Pie

For dessert we decided to share a "Bread and Butter Pudding with Christmas pudding ice cream". I have been trying for years to get Joanne to eat this pudding, but she has always shied away as she is not a big fan of custard based desserts. This time however she changed her opinion she loved it! The Christmas pudding ice cream was a nice addition and had me salivating for my mothers Christmas pudding on Christmas day. 

Bread & Butter Pudding with Christmas Pudding Ice Cream

The meal was absolutely delicious I could not fault the place. The food and especially the staff are a credit to this restaurant, it may look small from the outside but it is a heavyweight star inside. I would love to get back there this year, or even try out their new sister restaurant Mr. Fox on Parnell Square. I would like to mention if you are like Joanne and love L'Occitane, their bathrooms have all manner of nice stuff from them, I thought I should mention that.

Let me know if you have been here, did you like it? Or if you end up going tell me how you get on.

The Pig's Ear

Today I was listening to Josh Ritter's "So Runs The World Away" album.


Chicken Teriyaki

Monday, January 16, 2017

At the moment we are both trying to eat as healthy as possible and this chicken teriyaki with stir fried vegetables went down a treat. This meals serves 2 people, and each portion comes in at 520 calories. I am only aware of the calories because I am watching my calorie intake at the moment. My biggest problem is not eating enough vegetables but when you marry them with teriyaki I will eat them all night long.


Teriyaki sauce

  • 85ml of light soy sauce
  • 40ml of dark soy sauce
  • 50g of honey
  • Sprinkle of chilli flakes
  • 2 teaspoons of Shaoxing wine

Main ingredients
  • 2 chicken breasts
  • Salt and pepper
  • Oil
  • 1/2 head of savoy cabbage
  • 1 handful of mangetout
  • 1 handful of tender stem broccoli
  • 1 large onion
  • 3 cloves of garlic
  • 1 small piece of ginger
  • 120g jasmine rice
  • 240ml of water

How you make it:

  • Pre heat the oven to 200c/180c fan.
  • Place all the teriyaki sauce ingredients in a saucepan. 
  • Bring to the boil, reduce to a simmer for 5 minutes until slightly reduced, set aside.

  • Trim the two chicken breasts, season with salt n pepper.

  • Add the chicken to a hot pan with a little oil and fry presentation side down for 3 minutes on a high heat.
  • Remove the chicken from the pan and place on a baking tray brush with the teriyaki sauce. Roast the chicken for 10 minutes, remove and brush again with teriyaki sauce. Cook for a further 10 minutes.

  • Whilst the chicken is roasting prepare the vegetables. Finely slice the onions and cabbage.
  • Grate the garlic and ginger on a fine grater.

  • Boil the rice for 11 mins, when done turn off the heat and leave the lid on.
  • Gently fry the onion in a little oil on a medium heat for 2 minutes.
  • Add the garlic and ginger, fry for a further 2 minutes.
  • Add the rest of the vegetables, the remaining teriyaki sauce, 2 tablespoons of water. Cover and cook for 6 mins.
  • Remove the chicken from the oven and allow rest for 2 mins.
  • Plate the teriyaki vegetables and top with sliced chicken. Serve the rice boiled to one side.

I hope you make this and enjoy it, but bear in mind it is my take on teriyaki and I am not Japanese. 

This week's blog musical delectation is from The XX, I am liking their new album "I See You".


Beef Fried Rice

Friday, January 13, 2017

It is meant to be opinion piece day but I have decided to go the recipe route today instead.


3 Peppers diced ( Red and Yellow ) 
3 Garlic cloves Crushed
1 Broccoli head ( Chopped small florets )
200g Minced beef
1 Large onion diced 
120g Basmati rice
Cayenne pepper
240ml of Boiling water
Light soy sauce 
80g of Ketchup
4 Scallions


1) Add the rice to a pan, add boiling water, and boil for 12 mins, or whatever way you normally cook rice. When done take off the heat and set aside.

2) Cook the broccoli for about 6-7 mins until cooked with still a slight bite.

3) Fry the onion for 2 mins, gently saute-ing on medium heat.

4) Add the garlic, and peppers cook for another 3 mins. When done set aside.

5) Fry the mince until well browned and cooked, approximately 5-6 mins.

6) Finally add the mince, rice, peppers, onion, garlic, and broccoli back to the pan. Adding about 3 tablespoons of soy sauce. Bring back to heat.

7) Mix 100ml of light soy sauce, ketchup and cayenne pepper in a bowl.

8) Serve the rice, top with chopped scallions and drizzle with the sauce.

Optional Eggs:
  • You also can add some eggs in too if you liked. 
  • Whisk 3 eggs in a bowl.
  • Heat a frying pan, add a little oil
  • Add the eggs and fry like a omelette on medium high heat.
  • When cooked roll up in to a roll and shred.
  • Add the shredded egg in at step 6 above.

Rockets by Eddie Rockets

Wednesday, January 11, 2017

Ok so before me and Joanne succumb to the January cliches of eating healthier but defo not going to the gym, we decided to get at least one more junk food meal in before Monday. We work very close to the Rockets down by the IFSC and we go there from time to time simply because they do fairly decent burgers. We did talk about going up town to Bunsen which is the top burger place in Dublin city which I will be retrospectively reviewing soon. Ultimately though we were too lazy to go any further than Rockets on a wet a Friday evening. 

Rockets is like the little brother to Eddie Rockets, and ever since Eddie Rockets came to Limerick years ago I have been hooked. I know I always like to dump some story in to my blog posts but I always have some sort of memory to tell of when it comes to food. I remember way before Eddie's came to Limerick, I would go on day trips with my parents to Dublin, and I used to always want to go to Eddies on Dame Street as we would pass by it coming in from Heuston station on the bus. Needless to say we never got to go in Dublin because my parents always went to Henry Street shopping never to the Southside.  It's like they knew I was going to marry a Northsider in Joanne because she never wants to go to the Southside either, but hey that whole conversation is for another day, maybe Friday's Catch Up post could be on the Northside Vs Southside divide, leave it with me.

Jeez, I get distracted so easily when writing, back to Rockets. I love the one down by the IFSC, it is nice, small and generally after work not too busy as it is more of lunch / daytime place for the workers down that side of town. We always order the exact same thing, we are creatures of habit that's for sure. We get the small burger, a diet Coke for Joanne as she hates normal Coke, a Coke for myself, regular fries for Joanne and chilli fries for me.  They are always super quick in here and I don't think there has been one time I have ever been unhappy with the food.

Oh man it is always so good in here and I think the burger is the right size in comparison to normal Eddie Rockets. Check them out, I know people think they are a little bit dearer than regular burger places like McDonalds, Supermacs, etc but they are better. In fact this is bold call having eaten in Five Guys recently in Dundrum which I was majorly disappointed by, Rockets is better, yup I said it.

This post was written whilst listening to James Vincent McMorrow's album "We Move".


Homemade Jam - Raspberry & Tayberry

Monday, January 9, 2017

For the first time last summer Joanne and myself made our own Jam. Well let me tell you it was amazing! Remember when Joey in Friends tasted jam for the first time, that was me and Joanne. It felt like we were eating it on everything for weeks.

Making your own jam is an eye opener as to how good it can taste. I got the recipe below from Darina Allen and the fruit we got was from the excellent Lambert's Farm check out the link below. When you get to Lambert's farm, they give you a big bucket and you fill it with all the raspberries, tayberries, blackberries and strawberries if they still have them you can eat, I think it costs a tenner for a full bucket. I must advise you though go early in the morning and in early June is the best especially for strawberries.

Now before you make this jam you are gonna need some jars, I suggest somewhere like Homestore & More, they will also have the wax discs to place on top of the jam. Tayberries by the way are amazing they are some sort of hybrid of blackberry and raspberry, you will love them.

Raspberry and Tayberry Jam
Makes 6 x 450g (1lb) jars, or like we did was 12 smaller jars.
2kg of fresh raspberries and tayberries ( half and half )
2kg of pectin sugar 
  1. Preheat the oven to 160ºC/325ºF/gas mark 3.
  2. Wash, dry and sterilise the jars in the oven for 15 minutes. 
  3. Heat the sugar in a Pyrex bowl in an oven at 160ºC/325ºF/gas mark 3 for about 15 minutes.
  4. When the sugar is hot, put the berries into a wide, stainless-steel saucepan. 
  5. Mash them a little and cook for 3-4 minutes over a medium heat until the juice begins to run, then add the hot sugar and stir over a gentle heat until the sugar is fully dissolved. 
  6. Increase the heat, bring to the boil and cook steadily for about 5 minutes, stirring frequently.
  7. Test for a set by putting about a teaspoon of jam on a cold plate and leaving it for a few minutes in a cool place. 
  8. Press the jam with your index finger. If it wrinkles even slightly, it is set. Remove from the heat immediately. 
  9. Skim and pour into sterilised jam jars. Cover immediately.
  10. Keep the jam in a cool place or put on a shelf in your kitchen.

Pectin sugar, you have seen it probably but never known what it is for.

Darina's page on all things jam.

Lambert's Farm

Today's blog is written whilst listening to the Amy Winehouse "Amy" soundtrack which incidentally is a terrific documentary.

Spotify users:


Catching Up - This is not a resolution...

Friday, January 6, 2017

Out of nowhere I was suddenly back blogging on Monday evening. I don't know why and I have no idea what gave me the sudden urge to do it again. May be it was the constant barrage of emails from Google telling me to update my credit card details so they could charge me for hosting this place for the year. This got me thinking I pay cash money for all of this to keep it up and running, I don't want it to become some relic or historical thing. May be though for the first time in a long time I made a bit of bread Monday, and because it was experimental it lit a small fire under me to blog about it all mostly because I blooming loved making the bread. Overall as well since my blog post Monday, the reaction I have been receiving has been really enjoyable, I got quite a few messages from people saying they were glad to see me back blogging, a few folk in work even commented on my Moloughney's post as well which was nice because it lets you know people actually read the stuff you write.

When I decided to tidy the place up Monday, fix dead links ( those SEO companies are forever sending me emails about dead links ) change some fonts, I realised I posted once last year, "Once" I thought, this place really does deserve some TLC and not the "Waterfalls" kind of TLC. I did feel all along I had grown out of posting on my blog because I stopped baking etc. which I have covered in some more serious posts since May 2015. I also remember some guy a few years ago telling me at a baking demo I was doing that the written word of blogs, recipes is all but dead and not to bother, it is all about video now. The thing is however maybe he is right but the purpose of a blog is for expression and being creative but in written or photographic form, but more so like a public diary it is a place to log your thoughts firstly for yourself and secondly the audience if you have one.

My blog I think is nearly 7 years old and has 325,000 views so someone has been reading it, although some of those views could be weird Russian sites that send spam my way. Either way this is not some resolution of mine, it is probably better that it isn't because I would be more inclined to break a resolution, this is more of test for my own self. Some people find comfort in coloring books or read to try and disconnect from the crazyness of this world, but I have a ready made coloring book right here. I am hoping to post 3 times a week if I can, Mondays will be the recipe day ( I should have enough in reserve for this even if I have to trudge through a diet from Monday of next week ), Wednesday will be restaurant review day ( again I have shed loads of these to write, because I am still taking pictures of my food although I still maintain I am not a "foodie" I am just a hungry fecker who loves eating.) and finally to end this ridiculously long sentence Friday will be my opinion piece day. Friday could be anything, something personal or something completely left field (defo not Alt Right field.. kidding).

Now.. let's see if I can stick to my little test, if you are a long time reader of this place you will notice loads of these posts littered throughout the place, see ye in 2019 lads! In all seriousness I do hope to kick things off again on here just for my own sanity. I hope you are glad to see me write again, ok I am not Jack Kerouac but everyone loves to write or express their thoughts and this is my feeble attempt at doing so. I also notice every time I post I work better when listening to music, the song I have on right now is this, Follow that Dream by Daniel Johnston. Give it a listen there is something weird I love about it, I first heard it on the Neistat Brothers HBO TV show. Finally if you like or dislike my blog tell me here by commenting or comment on the Facebook post. Lastly if you like the link on my Facebook can you like and / or share please I would be most grateful.


Moloughney's of Clontarf

Wednesday, January 4, 2017

Last night I had the pleasure of taking Joanne to our favourite restaurant Moloughney's of Clontarf. You see it was Joanne's birthday and I thought I would take her to a place she loves rather than somewhere new. I first blogged nearly 5 years ago about Mol's as it is affectionately known, and now it is a firm favourite in our house. Be it breakfast, lunch or dinner they never fail to deliver ( that rhymed hehe ). We had originally planned to go New Year's day but I was swiftly submitting to the black lung so we decided to re-arrange for Joanne's actual birthday which was yesterday. When we arrived it was warm and cosy but also quiet, a peaceful Tuesday was to be expected especially after New Years. Seated in our fave spot away from the door right beside the bar ( jeez we actually have a favourite spot we are that couple ). We ordered almost immediately, we do not F about when out to dinner. In fact I think it is one of Joanne's pet peevs about going for dinner with me ( well I know it is a pet peev). Anytime we go for food, no sooner are we in the door we are back out again, her dad was the same.

First out of the trap was my favourite course, the Bread Course!!! God I love the bread in here, we both got the brown seeded scones. Bread for me is one of my favourite things in life, I don't think I could ever deal with being a Coeliac, and even if I was I think would still eat it and face the consequences. We slathered the scones in butter, what a nice different idea to have scones as the bread we both thought. For our starters we both ordered the Crab & Cod open Lasagne in Bisque ( I had to persuade Joanne to get this as she was unsure of the bisque part of the dish ) as the pork ribs she wanted were out since the lunch service. Well it was blooming lovely, the bisque was so good! jammed packed with flavour, Joanne loved it! Thank god she did especially on her birthday otherwise it might have been a testy ride home. 

Next up was the mains, both of us ordered off the specials board, Joanne opting for the salmon and me opting for the venison. Joanne enjoyed the salmon and I chose very well, I adore venison it is one of my most favourite meats. I remember when I first had it, I was only a young chef of 17 in college in the Limerick Institute of Technology. I competed in a cooking competition in Killarney, the proviso or the brief as they say on the Great British Menu was cooking an exotic meat.  I remember deciding to cook venison I had no idea why, it was hardly exotic, when I think exotic I think of alligator or something. I chose venison because when I was 10 or 11 I remember my dad won a hamper of venison playing cards in the Davin Arms in Caherdavin years ago, he was eating it for weeks! My competition dish was a loin of venison with chocolate and kirsch sauce, it sounded nuts but it worked. My college lecturer weirdly liked it and allowed me to compete with that dish, I finished second in the comp that day. Back to last night the main was a triumph , it came with cured turnip and a slightly sweet jus which reminded me alot of my comp nearly 16 years ago, christ I am old. 

Out came the dessert, deciding on sharing a bowl of ice cream as there was a whopping big birthday cake at home waiting to be eaten. What a meal though we love Mols, and I had full confidence Joanne would love her birthday dinner here. I cannot recommend their restaurant enough, it has such a lovely cosy atmosphere, it feels like the heart of the neighbourhood especially on the weekends when it is teeming with families out for their breakfast.

Crab & Cod Open Lasagna with Bisque

Venison with cured Turnip and braised cabbage

The Whopper Birthday Cake

Please comment and share, but most importantly check out Moloughneys below:



Water Bread - An Experiment

Monday, January 2, 2017

Today I wanted to experiment a little with a bread very similar to James Morton's focaccia recipe found here. I did however want to make an easy loaf for sandwiches tomorrow, because it is back to work day after Christmas. I didn't want a particularly oily bread like focaccia so I made a few changes. Now the first thing I will say is the above loaf on the whole does not look overly amazing or anything but as you will see at the end it creates quite a nice airy loaf. This recipe requires very little work which I love when it comes to making bread.


500g Strong Flour
420g Tepid Water
7g Sachet of Dried Yeast
10g Salt

How you make it:

1) Add all the dry ingredients to the bowl, keeping the salt and yeast separated.

2) Add the water and oil, mix up all the ingredients in to a smooth paste. Note this is not like any bread dough you may have normally made. Cover with clingfilm and leave to double in a warm place for 40 minutes.

3) Wet your hands with some cold water.  Scoop them down between the dough and bowl, lifting the dough away from the side of the bowl. Then, fold the dough over itself, pressing down quite hard. Do this until you have gone round the entire bowl. Leave to proof again for 50 mins.

4) After the 50 mins transfer to a lined tin ( I used a 18cm round tin ) and proof for a final 50 mins. 

5) Pre heat the oven to 220 c ( 210 c Fan Assisted ).

6) Bake the loaf for 28 mins.

And.. you are done, pretty easy loaf all round, try it out let me know what you think. Bear in mind its really simple and just a good staple bread.

Thanks for reading


Don't ever really do this anymore

Friday, March 11, 2016

The title says it all, HHHHELLLLO..... I am here .... not really relevant but here...I am just at the bottom of the cliff or cave hiding from that big bad Internet thing. I am only writing this because I feel nostalgic or something, I have no clue what goes on in my head half time .. oh and the wife is out with work so I am sat here listening to music ( which I never do anymore at home unless you count the odd time listening to music on my headphones making dinner, that does not really count ). When I lived on my own years ago I would happily come home on an evening and listen to music all evening long, now I find we watch junk on TV just for the sake of it every night.  Anyhow I am listening to the Today FM tribute album to Tony Fenton "Whole Lotta Live",  it's a good listen and great showcase for Irish talent ( yeah who the heck do I think I am some Hotpress writer, showcase for Irish talent, Jesus wept). Sooooo ya Hello how you doing ( I promise I don't mean that to sound like Joey Tribbiani),  and I guess you ask me how am I doing too? right? Yeah here is the answer I give to everyone , "I am good ....good" I think I have become a person that never really delves much further than that, surface level Pete. Just as I write that last line my brain goes "eh you write this because you are feeling bored Will you know one reads blogs right and especially yours? I know I know" so yeah why are you still typing............. " Ok brain shut up and bear with me for a half hour while I try to mimic scrawl of thoughts in type. 

This blog is about baking and cooking and baking and cooking and baking and cooking, I couldn't resist repeating that, it's my blog. In reality I have zero interest anymore in baking ...anymore, cooking yes but more over just to keep myself and Joanne fed. It's mad how an interest can evaporate, I do however get bored very quickly. I remember my parents sending me off to do Taekwon Do as a kid, I was bored after two classes, like come on it was no Karate Kid and I was never gonna be Steven Seagal. I always joke with Joanne how she is the only thing in the world I have never got bored with and it is the truth ( that's not for brownie points, the tulips I got her last weekend are for the brownie points ). Back to my point I got bored of blogging, baking and cooking .... oooooooh and chuck Snapchat in too. I think I am coming into or unbeknownst me I am in a limbo of sorts right now with life. Waiting for a big next step, a hobby... job or something else, what that is I do not know, hey I might become a writer but maybe not (expect another blog post in 2 years).  Like last year .... was hectic to say the least, if I could forget 2015 and not go through that again I'd be a happy man. But then I think.. ok crazy years galvanise you, they make you stronger, make you feel that if you can get past a series of downs and still get back up you will keep weathering that shit storm that life keeps sending your way.  If I broke last year in to two halves I would have said the first half was definitely a bigger ball of shite in comparison to the second half of shite, that second half still had it's downs, between not being a 100% health wise (I am not on deaths door or I hope no where near it but yeah let's say not 100% that sounds right to me) oh oh and before I go any further I know I am using allot of these guys -> ()()( my bad. So ya dodgy health and then the joys of moving house right before Christmas... No Joys No Joys at all. 

I think actually in October I tried maybe to regain some baking interest through Snapchat and it worked people were watching my snaps, asking me questions mostly baking and it was cool talking with so many people. I think the highest I got to was maybe 1.5k views per snap, I owe a debt of gratitude for my views to my sister in law Karen (Lovelygirliebits) as she kept sending me viewers on the daily. When we moved however in late November something in me just I dunno... clicked, it was like someone had turned the switch off in my brain. I lost interest in Snapchat, lost interest in talking all things baking, In my mind I was done, case closed no more baking, no more questions. I also got a little weirded out ( I know weirded.. not a word ) by some people on Snapchat, like the time someone took me and Joanne's picture on the DART without us knowing, or that time someone sent me a snap calling me twat, you know just cause. Instances like that turn you off people not Snapchat but people and social media can be tricky mix. I can't remember where I heard this but social media is like a door, you can let people in if you want or you can lock that door up and keep them out. Life is like that too, I feel so often I do lock myself behind a door and hide away.  Hide away from talking about myself or hiding away from friends because I have lost touch them rather than the other way around, and the cycle goes on.

So right now I feel weirdly happy, I started writing this blog and I feel a happiness that I don't really get anymore as I don't blog about baking 24/7, filling up people's timelines with cake or recipes. I live in a bubble, an amazing bubble with Joanne but maybe I need to come back out of my bubble or open that door again to life more often. 


I know realise the above blog means pretty much nothing, but it was great to clear my head.

Brownie Points 

Luscious Salted Caramel Brownies

Saturday, November 14, 2015

Last week I was asked to make some brownies for work as it was one of my colleagues last day. I spent time browsing through my favourite site but didn't find anything that tickled my fancy. I wanted a brownie but not your run of the mill type brownie, something different. Then I had eureka moment, I remembered to check out my favourite baking blog run by Emma Gardner. She has given me at least two of my favourite recipes in the past, Lemon Drizzle Loaf and Tarte Au Citron and yet again she has given me a winner in her Salted Caramel Brownies

These brownies are truly glorious, however as Emma stressed to me on twitter they are not your regular brownies, they are truly dense sticky truffle like nuggets of pure heavenly goodness. The salted caramel gooey-ness makes these truly delectable. I have been reading for months now how people are coupling salt with sweet,  I am long time believer in salt and sweet, my father used to lambast me when I was a child for sticking my chips in to my strawberry milkshake in Burgerland on the rare occasion we get to go there. There is something though however about salted caramel that brings back fond memories of eating toffee, ( yes I was tubby kid and all I did was eat sweets, wait I still do ..... ) there would be the slightest hint always of salt to it, especially in Toffos if you remember them or McCowans Highland toffee.

Anyhow here is the recipe for you to make and send your friends into a chocolate stupor. My recipe is a double batch and I used a 40cm x 20 cm baking tray.

For the caramel:
150g white caster sugar
100ml double cream
20g unsalted butter
1/4 tsp fleur de sel/good sea salt

For the brownie:
200g unsalted butter
300g caster sugar
200g light brown sugar
150g golden syrup
550g quality 70% dark chocolate
8 eggs
140g plain flour
Method  (Makes about 32 small but rich squares)
  1. Tip the sugar into a big heavy-bottomed pan in an even layer. Place over medium heat watch to make the sugar doesn't start to burn. Wait until the edges start to liquify then gently start to move the sugar around onto the wet spots to try and get it to melt evenly - don't stir it. Don't worry if it starts to clump a little, it will melt down later. Keep gently moving the unmelted sugar into the liquid bits until you just have a liquid. Keep cooking until it reaches a deep golden-bronze, almost the colour of a penny. Immediately take off the heat and whisk in about 1/3 of the cream to stop the caramel cooking, be as quick as possible here as the syrup may harden on you so the key is fast whisking. Keep pouring and whisking until all the cream is incorporated. Add the butter in chunks and the salt and stir until smooth. Pour into a bowl to cool - at the moment it will pour easily off the spoon in thin ribbons.
  2. Preheat the oven to 160C/325F. Line a 40x20cm tin (at least 2.5cm tall) with paper. Get another big saucepan and add the butter, caster sugar, brown sugar and syrup. Heat until everything is melted together then beat until smooth. Take off the heat then add all the chocolate, the chocolate does not need to be pre melted here as it will melt soon as its added to the mix above. Stir until melted and uniform. Lightly whisk the eggs in a small bowl then incorporate them into the mix. Finally add the flour and beat throughly until very smooth. Pour into the prepared tin.
  3. By now your caramel should be gloriously thick. Spoon fairly evenly over the mix then use a knife to lightly swirl it through.
  4. Bake for 20 minutes then take out and leave to cool. When you take it out of the oven it will have a slight wobble, that is perfectly normal as it needs to be chilled for at least 12 hours. Once cool, put into the fridge overnight or the freezer until frozen solid. Slice up with a sharp knife dipped into hot water and cleaned between each cut. Serve cold, warm or at room temperature - up to you!

These brownies are the best I have ever made, thank you Emma for your great recipe.


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