Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Photo by Gregor Richardson.
His and Hers Catering Kitchen's scroggin slice
Ingredients
250g unsalted butter, melted
395g condensed milk
500g malt biscuit crumbs
100g pumpkin kernels
100g walnut pieces
200g raisins or sultanas
100g currants or cranberries
100g dates, chopped
50g dried apricots
50g shredded coconut
100g dark chocolate buttons
140g toasted rolled oats
Vanilla icing (optional)
75gm unsalted butter
2-3 Tbsp boiling water
1 tsp vanilla extract
2½ cups icing sugar
Method
Melt butter, whisk in condensed milk, mix in remaining ingredients.
Press mix into a cake tin about 30cm by 20cm.
Cover with cling film and place in fridge until cool and set.
Vanilla icing
Soften butter. Using a mixer or hand beater whip the butter with water and vanilla.
Then sift icing sugar and add to butter mix.
Beat for a few minutes until thick (it may need more sugar or water to get it to the right consistency)
Spread over the slice, allow to set.
Will keep for seven days in the fridge.
Recipe supplied by His and Hers Catering Kitchen's Sheena Booth (available from Blueskin Nursery Cafe).
Recipe requested by Angela Booth, of Dunedin.
If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, fax 474-7422, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
