Succulent and pungent

Ingredients :
500 g beef fillet
3 red chillies, 30 g
3 tiny chillies
1 tsp fried trassi
2 tbs limau lime juice, 20 ml
3 tbs cooking oil, 30 ml
satay skewers
charcoal for grilling

Method :

1. Cut beef fillet into 1 x 1 cm cubes.
2. Make red chillies, tiny chillies, and fried trassi into a paste. Add limau lime juice and cooking oil. Mix beef fillet pieces with spice mixture of Step 2. Let stand to marinate for 15 minutes.
3. Thread each time 3-4 beef cubes onto a satay skewer. Grill over charcoal until done and brownish.

Note :
4 servings

Source : Selera Magazine, July 1994

2 oranges, peeled in strips
1/4 cup (60 ml) sugar
1/4 cup (60 ml) water
3 tbsp (45 ml) Grand Marnier or Cointreau

Method :
Scrape pith from orange peel. Cut peel into julienne strips. Place in a saucepan and cover with cold water. Slowly bring to a boil then cover pan. Simmer 10 minute. Drain.

Place sugar ini a pan with the water. Stir over low heat until sugar dissolves. Bring to a boil and cook fairly briskly until syrup becomes tacky and thickish. Remove from heat. Cool slightly.

Stir in Grand Marnier or Cointreau. Add strips of peel to syrup. Cook gently until peel begins to look transparent. Remove peel with a slotted spoon. Cool, the use for decoration.

Source :
The Chocolate Lover’s Cookbook
Tormont, Canada

8 oz (225 g) graham wafers
1/4 lb (110 g) butter
pinch cinnamon
butter for greasing
1/4 cup (60 ml) milk
3 oz (90 g) dark or semisweet baking chocolate
8 oz (225 g) cream cheese
3 tbsp (45 ml) water
1 tbsp (15 ml) powdered gelatine
juice and grated rind of 1 orange
2/3 cup (165 ml) whipping cream, whipped
caramelized orange rind (see following recipe)

Method :
Crush graham wafers. Melt butter and blend with crushe wafers and cinnamon.

Grease bottom and sides of 8-inch (20 cm) spring-form cake pan with butter and line sides with waxed paper. Spread cookie mixture over base of pan. Refrigerate while preparing filling.

Place milk and chocolate in a saucepan and heat gently, stirring until chocolate melts. Mix well with cream cheese.

Heat water and dissolve gelatine. Reheat until you have a clear, jelly -like substante.

Stir gelatine into cream cheese with orange rind and juice. Fold in whipped cream, and then pour mixture into pan.

Chill in refrigerator for 3 hours until set and firm. Remove cheesecake from pan and place on a serving plate. Decorate top with caramelized orange rind.

Serves 6-8

Source :
The Chocolate Lover’s Cookbook
Tormont, Canada
by Juliet Cobb, Jilly Brain, Dale Wohler, Ruth Hewitt