Easy Entertaining

Due to popular demand, we have scheduled more dates for the Easy Entertaining classes.

This series of classes sees Liam cooking up relatively easy dishes, well some need a little pre preparation.

He cooks 2 starters, 2 mains and 2 desserts during each class. The choices are endless, and entertaining will be so much easier after taking part in these classes.

The first in the next series starts Monday 13th August from 6 – 9pm. R450 per person.

As a taste whetter, below is the recipe for one of the dishes Liam made in a previous classes.

Warm Chocolate Fondant

Serves 8

20            g             Melted unsalted butter for lining moulds

Caster sugar for lining moulds

200          g             Softened unsalted butter

200          g             Dark chocolate, with 60% cocoa solids, finely chopped

200          g             Icing sugar, sifted, plus extra for dusting

4                              Medium sized free-range eggs

4                              Medium sized free-range egg yolks

55            g              Plain flour

35            g              Good quality cocoa powder

Preheat the oven to 180°C. Prepare 8 dariole moulds or ramekins by brushing them well with softened butter, using upwards strokes around the sides. Chill until firm, and then brush again with another layer of butter. Coat the ramekins with sugar, shaking out the excess. Place the ramekins on a baking tray and set aside.

Put the chocolate and butter into a stainless steel bowl and set over a pot of simmering water. Stir the chocolate and butter until melted, smooth and fully incorporated. Keep warm.

Using an electric mixer, beat the eggs and icing sugar together until pale and doubled in volume. Reduce the speed of the mixer and add the melted chocolate. Remove the bowl from the mixer and sift the flour and cocoa powder, fold them into the chocolate mixture, taking care not to over work the mixture. Spoon the mixture evenly between the prepared moulds; they should be just over half full. Place in the oven and bake for 8-10 minutes. After 8 minutes, remove one of the fondants and check that it is cooked around the edges and the centre still looks soft. Insert a skewer to test the centre, the skewer should come away warm but the centre should remain liquid. If you think it needs more time return the fondants to the oven for another minute and check again.

Remove the fondants from the oven and let sit for 1 minute, carefully turn each one out onto a serving plate. Dust with icing sugar and serve.