We love a delicious hot chocolate around these parts and time and time again we love to whip out our favourite hot chocolate recipe and come up with all sorts of delicious combinations. Today we’re warming the cockles of your heart with this delicious bourbon mocha.
While our hot chocolate sits as the foundation for this decadent cocktail, the addition of our favourite cold drip coffee liqueur adds that mocha flavour, while bourbon gives it a little something extra.
1/3 cup chocolate chips
3/4 cup milk
1/4 teaspoon vanilla bean paste
60ml golden bourbon
10ml Mr Black coffee liqueur
In an ovenproof bowl over a saucepan of water, melt chocolate chips with milk and vanilla bean paste, whisking to remove lumps and create a smooth liquid consistency.
Take off the stove and add golden bourbon and coffee liqueur
Yummy enough for dinner with friends or a weekday dinner treat this Nasi Goreng recipe from Peter Rowland Catering is sure to please everyone who tries it.
– 250g chopped cooked chicken – 250g diced ham or roast pork – 250g chopped cooked prawns – 400g long grain rice – 40ml kecap manis – 15ml dark soy sauce – 15ml sweet chilli sauce – 60ml vegetable oil – 4 free range eggs, lightly beaten – 1 brown onion, thinly sliced – 5g sambal olek – 3 garlic cloves, finely chopped – 5g shrimp paste – 1 carrot, peeled and finely diced – 3 spring onions, thinly sliced – ¼ small wombok, finely shredded – 60g fried shallots – Thinly sliced red chillies, cucumber slices & lime wedges to serve
Cook the rice following the absorption method on the packet, until just tender. Drain and transfer to a baking tray then fluff the rice with a fork. Cool the rice to room temperature, then cover and refrigerate for two hours or until cold.
Combine the kecap manis, soy sauce and sweet chilli sauce in a bowl and set it aside.
Heat a wok over high heat until hot. Add a dash of the oil and swirl to coat. Add ¼ of the beaten egg mix (equivalent to 1 egg) and swirl to form a thin omelette. Cook for 30 seconds, or until the egg sets. Repeat this 3 more times to make 4 omelettes in total. When they are cool, roll them up and slice them cross ways.
Heat the remaining oil in the wok over a high heat. Add the onion, sambal olek, garlic, shrimp paste and carrot. Stir fry for 1 minute or until aromatic. Add the turkey, ham, prawns and stir-fry for 2 minutes or until heated through. Add the rice, soy mixture, green onions and cabbage and stir-fry for 3 to 4 minutes or until the rice is heated through and toss through half the sliced omelette.
Spoon the nasi goreng onto serving plates and top with the remaining sliced omelette, a sprinkle of fried shallots, sliced chilli, cucumber and lime wedges.
Ms Polka Dot says: The flavours of this dish are so yummy and satisfy the sweet/salty cravings. Definitely one to add to your repertoire.
About Peter Rowland Catering: As a shining light in hospitality for over 50 years, our team of world class chefs, food designers, stylists, event producers and hospitality managers deliver any style of wedding or event – anywhere, anytime. We simply relish bringing the art of food, drink and hospitality to life.
It may be winter, but this Cocktail Friday the patterned people are dreaming of white sandy beaches, remote island honeymoons, swaying palm trees – and mojitos! With the Grosvenor Hotel’s Mega Mojito Pitcher, we’re loving the summer vibes; white rum mixed back with lime and mint is so refreshing!
180ml Bacardi White Rum 2 limes (halved) 4tsp sugar 1/2 bunch mint leaves (slap before adding) Soda water
In a pitcher, build all ingredients over ice. Top with soda and stir well.