[fusion_builder_container hundred_percent=”yes” overflow=”visible”][fusion_builder_row][fusion_builder_column type=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”no” center_content=”no” min_height=”none”][fusion_title size=”1 to 6″]Don’t Panic, We Have You Covered For Valentines![/fusion_title]
Valentines Day this Sunday! Grand plans, crowded restaurants, great expectations, ladies. Gentlemen, don’t forget it’s valentines day…
[/fusion_builder_column][fusion_builder_column type=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”no” center_content=”no” min_height=”none”]
Denise’s Two Tone Chocolate Truffle Gateaux
Don’t panic! We have you covered with:
The Q Cafe Curry King, Manoj Kumar’s, delicious Traditional Chicken Korma. His family (not so secret) recipe does not disappoint!
Finish off with Chef Denise Murray’s delectable Two Tone Chocolate Truffle Gateaux. This desert is chocolate heaven. A winner with the ladies!
See the delicious recipes below…
[/fusion_builder_column][fusion_builder_column type=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”no” center_content=”no” min_height=”none”][fusion_old_tabs tab1=”Chicken Korma” tab2=”Tab 2″]
[fusion_old_tab id=1]Traditional Chicken Korma
Ingredients:
- 3 chicken fillets
- tablespoon of cooking oil
- 1 onion, chopped
- 2 cloves of garlic, chopped
- 1 red chilli, thinly chopped
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon of ground ginger
- 1 teaspoon of salt
- 1/2 cup of ground almonds
- Handful of fresh coriander
- 2 teaspoons of garam masala
- 1 tablespoon of tomato puree
- 1 can of coconut milk
- 2 tablespoons of sour cream
- Handful of flaked almonds
Cooking Method
Heat the oil in a deep saucepan or wok, and add the onion, garlic and chilli and sauté for 5 to 7 minutes over a medium heat without browning.
Stir in the turmeric, cumin, coriander, garam masala, salt and tomato puree.
Add the diced chicken to the pan and sauté over a low heat for 4 minutes.
Pour in the coconut milk (enough to generously cover the chicken), ginger and add the ground almonds.
Cook until the chicken is just tender.
Serve with rice with additional fresh chopped coriander, flaked almonds and sour cream on top.
The Curry King recommends serving with additional naan bread and pappadams.
[/fusion_old_tab]
[fusion_old_tab id=2]Chocolate Truffle Gateaux
Ingredients
For the Chocolate Mousse
- 350g good quality dark chocolate
- 350g white chocolate
- 2 pints of cream
For the Chocolate Sponge
- 4 eggs
- 100g caster sugar
- 75g self raising flour
- 25g coco powder
- 100 ml Bacardi
Method
Sponge
- Preheat oven to 170C.
- Mix the eggs & sugar together until they form a figure 8.
- Fold in the sieved flour and coco powder.
- Bake in the oven for 20 mins or until the sponge is light to the touch and cooked in the middle.
- Allow to cool and into 3 equal round disks. Only one of these round disks of chocolate sponge is needed so place the other 2 rings in the freezer for the next time you are making this cake.
- Place one round disk of chocolate sponge in the base of a cheesecake cake tin.
- Sprinkle over the Bacardi so that all the sponge in the cheesecake ring is slightly wet.
Mouse
- Melt the white chocolate in a bowl.
- Whip one pint of cream until semi whipped.
- Mix the melted white chocolate with the semi whipped cream to form a white chocolate mousse.
- Spread the mixture over the sponge.
- Allow to set in the fridge.
- Melt the dark chocolate in a bowl.
- Whip the remaining pint of cream until it is semi whipped.
- Mix the melted dark chocolate with the semi whipped cream to form a dark chocolate mousse.
- Spread this over the cake to form the 3 layers.
- Allow to set overnight in the fridge.
- Serve with some fresh raspberry sauce and tuille biscuit.
[/fusion_old_tab]
[/fusion_old_tabs]
Have a great weekend be it in love or finding love from The Q Cafe Company!
[/fusion_builder_column][fusion_builder_column type=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”no” center_content=”no” min_height=”none”][fusion_social_links linktarget=”” rss=”” facebook=”” twitter=”” dribbble=”” google=”” linkedin=”” blogger=”” tumblr=”” reddit=”” yahoo=”” deviantart=”” vimeo=”” youtube=”” pinterest=”” digg=”” flickr=”” forrst=”” myspace=”” skype=””/][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]
