CHOC-CHERRY CHEESECAKE LOAF & ALMOND CRUSTED CHICKEN WITH MANGO SAUCE..... YUM YUM YUM....

 Have had a couple of wins with some recipes lately.  They have both proved to be very popular and received rave reviews from those I have served it too, so thought I should share them here so that in the future I will know where to find them again...

This first recipe came from the Coles monthly free recipe magazine and it was in the December 2020 edition.  I actually made this recipe for desert on Christmas Day... Went down a real treat, especially with the cherries included in it.  

 

CHOC-CHERRY CHEESECAKE LOAF...

Ingredients

• 400g cherries, divided
• 1/4 cup (55g) caster sugar
• 1 1/2 tbs lemon juice
• 500g cream cheese, at room temperature, chopped
• 1/2 cup (80g) icing sugar mixture
• 3 cups (750ml) thickened cream, divided
• 20 Arnott’s Choc Ripple biscuits
• 1 tsp vanilla paste or extract
• Shaved dark chocolate, to serve

Method

STEP 1

Spray a 22.5cm x 8.5cm (base measurement), 7-cup (1.75L) loaf pan with olive oil spray and line with plastic wrap, allowing sides to overhang.

STEP 2

Halve and pit 300g of the cherries. In a small saucepan over medium heat, bring the halved cherries, caster sugar and lemon juice to a simmer, mashing the cherries with a fork to break them up. Simmer over low heat, stirring frequently, for 15 mins or until the jam thickens. Transfer to a shallow container. Freeze, stirring occasionally, for 20 mins or until cold.

STEP 3

In the bowl of a stand mixer fitted with a whisk attachment, beat cream cheese and icing sugar on medium for 5 mins or until light and fluffy. With the mixer on low speed, slowly add 2 cups (500ml) cream and beat until smooth. Increase to medium and beat until stiff peaks form. Add cherry jam and fold through the cream mixture 3-4 times to ripple.

STEP 4

Spread 1/2 cup (125ml) cream mixture over the bottom of the prepared pan. Place 1 tbs of cream mixture onto 1 biscuit. Gently place another biscuit on top (don’t press together). Repeat with more cream mixture and biscuits to make a stack of 5, finishing with a biscuit. Gently turn the stack onto its side and carefully lay in the pan, crossways, up one end. Repeat with more cream mixture and remaining biscuits to make 3 more stacks, arranging in neat rows in the pan.

STEP 5

Spoon the remaining cream mixture over the top of the biscuit stacks, filling any gaps. Cover with overhanging plastic wrap. Place in the fridge for 4 hours or overnight to chill.

STEP 6

In a medium bowl, whip remaining cream and vanilla until stiff peaks form. Uncover loaf and invert onto a serving platter. Remove the plastic wrap. Cover with whipped cream mixture. Freeze for 2-3 hours, so the cake is easier to slice. Top with shaved chocolate and remaining cherries to serve. 

 

 Whilst we were away on holidays we were invited out for dinner to the home of Sarah's in-laws and were dished up a delight meal of Almond Crushed Chicken with Mango Sauce.  My daughter Sarah than gave me a copy of the recipe and I made it when we had guests over and they really enjoyed it also, so this one will also become one of our all time favourites...

Almond-Crusted Chicken Breast in Mango Sauce

Ingredients

• 4 chicken breast fillets trimmed
• 2 tbs butter melted
• 40 g cream of chicken instant soup
• 1/2 cup blanched almonds chopped

Sauce

• 425 g canned mango in syrup
• 1/2 tsp ginger minced
• 1/4 cup cream

Method

1. Place chicken breasts in a shallow greased baking dish.
2. Mix together soup mix, butter and almonds.
3. Divide evenly into 4 portions and spread over chicken.
4. Bake at 180C for 20-25 minutes or until cooked.
5. Sauce: Drain mangoes and reserve ¼ cup of juice.
6. Puree mangoes, reserved juice and ginger in a blender.
7. Place in a saucepan and bring to the boil, remove from heat and stir cream through. 
    
    
   
   This has fast become a favourite and I can see that I  will be cooking it again and again...