Wednesday, November 8, 2017

Momma's Chicken & Dressing ... & More...

Momma was the one that always made the dressing, she taught me in later years & I have passed on her method to Josh although I am still the only dressing maker at this time! 

Momma's Classic Chicken & Dressing

3 bone in chicken breasts
3 bone in chicken thighs
1-1/2 qts. Water
1 Tbsp. Salt
1 tsp. Fresh ground pepper

1/2 cup butter
1 large onion, diced
4 stalks celery, diced
6-8 cups crumbled cornbread
2 slices bread or 2 biscuits, crumbled
1 tsp. Salt
1 tsp. Fresh ground pepper
1 tsp. thyme
1 tsp. POULTRY seasoning
2 Tbsp. Rubbed sage

Bring chicken pieces with salt & pepper to boil. Cook until tender. Remove chicken pieces, debone, and shred meat into bite size pieces. Reserve broth.  

In skillet, sauté onions & celery until tender. 

In large bowl, crumbled breads, seasonings, & sautéed veggies. Stir before adding broth. Add enough broth to make it VERY moist. Stir lightly, the less you stir at this point, the better the texture. 
Reserve 1/2 cup of mixture for gravy. 
Turn into a buttered 13x9 baking dish. Bake at 350 for 45-50 minutes until golden. 


Chicken can be added to dressing or used to make another casserole. 

Gibletless Gravy

1/4 cup butter
1/4 cup flour
2 cups reserved broth
Reserved dressing
S & P to taste

Melt butter & add flour, sauté until lightly browned. Add reserved broth & dressing, simmer until thickened, stir frequently. Season to taste.

Poulet de Normandy 

3 cups crumbled Cornbread 

1/2 pkg. Pepperidge Farm Cornbread stuffing 

Directions: 

  1. Combine Cornbread,  stuffing mix, butter and broth and set aside.
  2. Mix onions, celery, mayonnaise and salt.
  3. Add mayonnaise mixture to stuffing mix and mix well.
  4. Put 1/2 of stuffing mixture in a greased 9x13 inch baking dish.
  5. Spread chicken over this layer then top with the remaining stuffing mix.
  6. Beat eggs in milk and pour over all.
  7. Refrigerate overnight.
  8. Take out 2 hours before serving and spread with the mushroom soup.
  9. Preheat oven to 325 F.
  10. Bake uncovered for 40-45 minutes.
  11. Sprinkle with cheese and bake an additional 10 minutes.

Friday, November 3, 2017

November 2017 Newsletter

NOVEMBER 2017 NEWSLETTER



FOOD FOR THOUGHT:


Nature Speaks...

I see Your Smiling Face in the beauty of the rose,
Your Voice as You whisper in the gentle breeze that blows.
The Warmth of Your Love surrounds me from the brilliant sun.
Peace and Tranquility abound as nature shows what You've done.
Everywhere we look, Your Presence can be seen.
From lofty mountain tops, to spacious meadows green.
Your Power and Your Majesty permeate my soul within
When I stop and let all Nature speak to me again.
Paula 1985

FOOD FOR NURTURING THE BODY:


A new found favorite of my son, Josh & his family

Gordon Ramsey scrambled eggs
6 large eggs
3 tablespoons butter, diced (ice-cold)
2 tablespoons creme fraiche (or sour cream)
freshly ground sea salt and pepper (you can use regular salt if you need to)
3 chives, snipped 

Directions
Break the eggs into a cold, heavy-based pan, place on the lowest heat possible, and add half the butter. Using a spatula, stir the eggs frequently to combine the yolks with the whites.
As the mixture begins to set, add the remaining butter. The eggs will take about 4-5 minutes to scramble – they should still be soft and quite lumpy. Don’t let them get too hot – keep moving the pan off and back on the heat(as the bottom of the pan stays heated even after taking it off of the stove). 
Add the crème fraîche (or sour cream) and season the eggs at the last minute, then add the snipped chives.

**********************
yield: Makes 4 to 6 main-course servings
This dish was the surprise of the year. The ingredients might seem ordinary, but trust us — it's fantastic.


Ingredients
  • 1 cup sour cream 
  • 3 to 4 tablespoons milk 
  • 1 3/4 cups Mexican salsa verde such as Desert Pepper Trading Company or Frontera (sometimes called tomatillo sauce; from a 16-oz jar) 
  •  1 3/4 cups reduced-sodium chicken broth (14 fl oz) 
  • 2 1/2 to 3 cups coarsely shredded cooked chicken (from a 2-lb rotisserie chicken, skin removed) 
  • 1/4 teaspoon salt 
  • 1/4 teaspoon black pepper 
  • 6 cups coarsely crushed tortilla chips (not low-fat, baked, or flavored; from a 16-oz bag) plus broken chips remaining in bag (about 1 cup) 
  • 1/2 cup crumbled feta (2 oz) 
  • 1/4 cup chopped fresh cilantro 

Preparation
Stir together sour cream and just enough milk to get a thick pourable consistency.
Bring salsa and broth to a boil in a 5- to 6-quart heavy pot over moderately high heat. Add chicken, salt, and pepper and cook, stirring, until chicken is heated through, 1 to 2 minutes, then stir in 6 cups tortilla chips and cook until chips are softened (but not mushy), about 1 minute.
Transfer chilaquiles to a large platter. Sprinkle with feta, cilantro, and 1 cup broken chips and serve immediately, with thinned sour cream on the side.
 NOTE: Can also top individual servings with an egg fried to your liking. 
Additional toppings...sliced jalapeños, avocados, strips of red onion, sliced black olives. 

***************************



Rib Gumbo

5-6 cups dry rub rib meat, pulled from bones & shredded
1/2 cup flour
1/2 cup oil or bacon grease
2 med onions, chopped
1 cup celery, chopped
1 bell pepper, chopped
1 tsp. Minced garlic
1 cup  crushed tomatoes
1 tsp. Kosher salt
1 tsp. Fresh ground pepper
1 tsp. Dried thyme
1 Tbsp. Worcestershire
1 Tbsp. Cajun/Creole seasoning such as Zatarains or Tony Chachare
4 bay leaves
1 qt. Chicken stock/broth
2 cups fresh or frozen sliced okra

White rice
Chopped green onions
Hot sauce such as Crystal, Louisiana, Chipotle Tabasco

Prepare roux with oil & flour over medium heat, stirring constantly until VERY dark brown. In same stockpot or Dutch oven, sauté onions, celery & bell pepper until tender about 10 minutes, add garlic & cook 1 additional minute. Add tomatoes, S&P, Cajun seasoning, bay leaves, thyme, Worcestershire &  chicken broth; bring to boil. Add rib meat & okra; reduce to slow boil and cook for 1 hour.
Serve over white rice with chopped green onions for garnish.
Hot sauce

This was a favorite & soup of the day, every Tuesday when I worked at LuVici's.
White rice
Chopped green onions
Hot sauce such as Crystal, Louisiana, Chipotle Tabasco

**************************** 
Roasted Veggie Panzanella

My Way adapted from Ree Drummond recipe


Here is what I did...

Chopped veggies in about 1" pieces, & roasted ...1 butternut squash, 1 sweet potato, 3 parsnips, 3 carrots drizzled with olive oil S&P at 400 for about 35-40 minutes. Another sheet Pan of 1 Japanese eggplant,  1 larger zucchini, 2 Roma tomatoes, 1 red onion, 1 white onion, 1 head of garlic (cut across top so I could squeeze out when roasted & reserve for dressing) EVOO, S&P. Roasted 20-25 minutes & moved Garlic to other pan for finishing baking. Cool to room temp. Cut veggies in about 1" squares or pieces. 

Make Italian Cornbread. 

2 Tbsp. Shortening in 10" cast iron skillet, melted over med heat..

Combine 1 cup self rising yellow cornmeal, 1/2 cup SR flour, 1/2 cup grated Parmesan cheese, 1 cup buttermilk, 1/2 cup whole milk, 1 egg , 2 Tbsp. Chopped sun dried tomatoes packed in oil, 1/2 tsp. Dried oregano. 
Add 1/4 cup melted shortening to hot skillet, cook 1 minute on stove top & transfer to oven 400 degree & bake 20 -25 minutes until golden, cool & cut into 1" squares. Place on baking sheet, drizzle lightly with EVOO & bake 10-15 minutes until crisped.

Dressing: 1/4 cup EVOO, 1 Tbsp. Red wine vinegar, roasted garlic chopped, 1/4-1/2 tsp. Kosher salt & fresh ground pepper. Shake in jar to combine. 

Add croutons to roasted veggies, drizzle with dressing & toss lightly. Add 4 ounces fresh mozzarella mini balls & 8-10 Basil leaves julienned. Toss again lightly. Cover with plastic & let sit 1 hour before serving. 



************************
Italian Lemon Creme Cake
Cake:
1 box yellow cake mix
Zest of 1 lemon (zested very finely - I like to use my microplane)
1¼ cups water
3 eggs, beaten
1/3 cup vegetable oil

To make it more decadent: use milk in lieu of water & butter in lieu of oil


Lemon Creme Filling:
1 (8 oz) pkg cream cheese or mascarpone, softened to room temperature
2 cups confectioner's sugar
4 tsp freshly squeezed lemon juice
1 cup heavy cream

Vanilla Crumb Topping:
½ cup all purpose flour
½ cup confectioner's sugar
¼ cup cold butter
½ tsp vanilla extract

Garnish:
confectioner's sugar

Preheat oven to 350°F. Grease and flour a 10” round cake pan or 9" springform pan.

Mix the lemon zest into the cake mix. Then add the water, eggs and oil. Stir to just mix. Pour the batter into prepared pan. Bake for 40 to 45 minutes, testing for doneness. Remove cake from oven and allow to cool 10 minutes before removing from pan.. Continue to cool on wire rack until cake has reached room temperature.

Make lemon cream filling by mixing cream cheese and confectioner's sugar in a medium bowl with an electric mixer until smooth. Mix in lemon juice. Whip cream in a large bowl with an electric mixer on high speed until it forms stiff peaks. Fold the whipped cream into the lemon/cream cheese mixture gently by hand to mix.

Make crumb topping by combining flour and confectioner's sugar in a medium bowl. Add butter and dribble in the vanilla extract. Use your hands or a pastry blender to mix cold butter into the flour and sugar. Break butter into smaller and smaller pieces as you incorporate it into the dry ingredients. Be sure not to press the mixture together. You want to end up with a very crumbly consistency with pieces no larger than a pea. (If you have trouble making small crumbs, put the bowl into your refrigerator to chill for a few minutes.) Also, do not mix with an electric mixer or it will likely turn into shortbread dough. Chill this crumb topping until you are ready to use it. The topping does not get cooked.

When the cake is cool, slice it in half through the middle and remove the top. Spread about half of the lemon creme filling onto the bottom half of the cake, then carefully replace the top half of the cake. Spread the remaining filling over the top and sides of the cake. Sprinkle the crumb topping on top of the cake and press it onto the sides all the way around the cake.

Chill for at least 3 hours. Serve each slice topped with sifted powdered sugar.

Tuesday, October 3, 2017

October 2017 Newsletter

October 2017 Newsletter

Food for Thought:
I Thought Of You Today...
By Paula
I thought of you today, My Friends...while thoughts passed through my mind...
I asked for a day of blessings, filled with love and happiness...
I Asked that Sunshine grace your day, Healing and Peace that you will find.
Knowing days have been distraught, I asked for days of bliss...
Quality time with family and friends, all burdens carried away...
I'll think of you tomorrow, My Friends...while thoughts pass through my mind...
I'll ask again for blessings, love and happiness to fill your day.
While walking your chosen Pathway; Sunshine, Healing and Peace you'll find.
May each one's heart be lightened...as your Pathway will unfold...
And may the love you share with others be returned to you tenfold.




And, then there's FOOD! 

The Legendary Hot-Brown-From the Brown Hotel in Louisville
 
 1 1/2 tablespoons salted butter
1 1/2 tablespoons all-purpose flour
1 1/2 cups heavy cream
1/4 cup Pecorino Romano cheese, plus extra for garnish
pinch of freshly ground nutmeg
salt and pepper to taste
14-ounce sliced roasted turkey breast, thickly sliced
4 slices of Texas toast (crusts removed) cut 2 slices on the diagonal 
4 slices of bacon
2 Roma tomatoes, sliced in half
 
In a two-quart saucepan, melt butter and slowly whisk in flour until combined to form a thick paste or roux. Continue to cook roux for 2 minutes over medium-low heat, stirring frequently. Whisk heavy cream into the roux and cook over medium heat until the cream begins to simmer, about 2-3 minutes. Remove sauce from heat and slowly whisk in Pecorino-Romono cheese until the Mornay sauce is smooth. Add nutmeg, salt and pepper to taste.
 
For each Hot Brown, place one slice of toast (slightly toasted) in an oven safe dish and cover with 7 ounces turkey. Take the two halves of Roma tomato and two toast points and set them alongside the base of turkey and toast. Pour half of the sauce over the dish, completely covering it. Sprinkle with additional cheese. Place the entire dish under a broiler until cheese begins to brown and bubble. Remove and cross two pieces of crispy bacon on top to serve. Sprinkle with paprika and parsley and serve immediately.
 


Chicken Gyros  



INGREDIENTS

Marinade
2 cups Greek yogurt
¼ cup lemon juice
¾ cup olive oil
1 tablespoon kosher salt
1 tablespoon garlic, minced
1 tablespoon ground coriander
1 tablespoon paprika
1 tablespoon ground cumin
½ teaspoon cayenne pepper
1 teaspoon cinnamon
1 teaspoon black pepper
2 pounds boneless skinless chicken thighs, pounded flat
½ large yellow onion, peeled and root side removed
1 sturdy wooden skewer (roughly 10 inches)
Tzatziki Sauce
1 large cucumber, shredded, drained extremely well * using cheesecloth or paper towels
2 cups Greek yogurt*
1 tablespoon garlic, minced*
1 Tbsp. Extra virgin olive oil *
¼ cup lemon juice
2 tablespoons fresh dill, finely chopped 
Salt and pepper to taste*
8 pitas
Sliced onion
Sliced tomato
Feta crumbles
Chopped cilantro 

PREPARATION

1. In a large bowl, combine marinade ingredients and stir well. 
2. In another large bowl or gallon plastic bag, combine chicken thighs and marinade, stirring well to coat. Cover and refrigerate for at least one hour and up to one day.
3. Preheat oven to 400°F (200°C).
4. In a medium bowl, combine tzatziki ingredients and stir well. Cover and refrigerate at least 30 minutes.
5. On a baking sheet or a large cast-iron skillet, use the onion half as a base and position the skewer vertically like a spit. Skewer the chicken thighs individually, rotating each one 90 degrees. Bake for 1.5 to 2 hours, until internal temperature reaches 165°F (75°C). Let cool for 10 minutes.
6. Carve off slices of chicken to fill a pita. Top with onion slices, tomato slices, and tzatziki sauce, Feta & cilantro.
RANCH DRESSING
1 c mayonnaise
1/2 c sour cream
1 tsp chives, dried 
1 tsp parsley flakes
1/2 tsp dill, dried
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp salt
1/8 tsp black pepper or white pepper
2 Tbsp parmesan cheese, grated
1/2 cup buttermilk
WHISK TOGETHER
If there are RANCH lovers in your family, you need to try this! It should really be bottled! 

Cinnamon Apples

These are so good with roast pork! I found this recipe on a cute blog called Fancy Frugalista: 
" These are the YUMMIEST apples. They are a dead-ringer for Cracker Barrel's cinnamon apples. They are great as a side dish and over waffles and pancakes, but I REALLY love them over ice cream. They're just awesome.
Here is the recipe, from an old copy of the KC Star:
5 to 6 cups of firm tart apples such as American Cameo or Granny Smith
1/3 cup brown sugar
1 tsp ground cinnamon
1/4 tsp ground nutmeg
2 tablespoons of corn starch
1/2 cup apple cider
Peel, core and slice apples into medium to thick slices. Places apples, brown sugar, cinnamon and nutmeg in slow cooker. Dissolve corn starch in apple cider and blend well. Pour over apples and stir to blend. Cover and cook for 5-6 hours. Stir halfway through cooking."
Thanks, Francie for sharing. 




 


 
 

Rosemary and Lemon Shortbread Cookies

Serves 10-12    adjust servings

Preparation 15
Cook Time 25
Total Time
 

Ingredients

  • 1 cup sugar
  • 3 Tablespoons minced fresh rosemary leaves
  • 1 Tablespoon minced lemon zest
  • 1 lb. cold butter (4 sticks)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon vanilla
  • 4 cups flour

For the Icing

  • 1 1/2 cups confectioners sugar
  • 1 lemon, zested and juiced
For the Cookies:
  1. Preheat the oven to 350 degrees. Butter a 9-by-13-inch baking pan. Line the pan with parchment paper, leaving a 2-inch overhang on two sides. Lightly butter the paper inside the pan.
  2. Pulse the sugar with the lemon zest and rosemary in a food processor until well combined. Remove 2 tablespoons of the sugar mixture and reserve.
  3. Add the butter, salt and vanilla to the food processor with the sugar and pulse until combined.
  4. Add the flour, about 1 cup at a time, pulsing to combine after each addition. (After the last addition, you may need to stir and scrape down the sides of the bowl to incorporate all of the flour.) Continue to mix until the dough starts to come together.
  5. Turn the dough out onto the prepared baking pan and press it evenly into the pan. Poke the dough all over with a fork and bake until the edges are golden brown and the center is golden, about 25 minutes. Remove the pan from the oven and using a bench scraper or knife; cut the shortbread into 1-by-3-inch cookies (I did mine with one cut on the diagonal but that's optional). Cool in the pan for 15 minutes, then carefully remove the cookies using the parchment paper as handles. Using your bench scraper or knife, cut again and separate a bit. Cool completely.
  6. For the lemon icing: Combine the confectioners' sugar, lemon zest and juice in a medium bowl. Whisk to combine. Whisk in 1 tablespoon water or more for the desired thickness.
  7. Drizzle the icing over the cookies and allow to set. I just use a fork and kind of fling it...nothing fancy!
  8. Sprinkle the 2 Tablespoons of rosemary/lemon/sugar mixture over the icing.

Paula Smith

Saturday, September 23, 2017

Roasted Veggie Panzanella


Made this yesterday & also made some changes to recipe when I read reviews from Food Network. So, this is my way...and, BTW, it was delicious!

Roasted Veggie Panzanella

My Way adapted from Ree Drummond recipe


Here is what I did...

Chopped veggies in about 1" pieces, & roasted ...1 butternut squash, 1 sweet potato, 3 parsnips, 3 carrots drizzled with olive oil S&P at 400 for about 35-40 minutes. Another sheet Pan of 1 Japanese eggplant, 1 larger zucchini, 2 Roma tomatoes, 1 red onion, 1 white onion, 1 head of garlic (cut across top so I could squeeze out when roasted & reserve for dressing) EVoo, S&P. Roasted 20-25 minutes & moved Garlic to other pan for finishing baking. Cool to room temp. Cut veggies in about 1" squares or pieces.

Make Italian Cornbread.





2 Tbsp. Shortening in 10" cast iron skillet, melted over med heat.

Combine 1 cup self rising yellow cornmeal, 1/2 cup SR flour, 1/2 cup grated Parmesan cheese, 1 cup buttermilk, 1/2 cup whole milk, 1 egg , 2 Tbsp. Chopped sun dried tomatoes packed in oil, 1/2 tsp. Dried oregano.
Add 1/4 cup melted shortening to hot skillet, cook 1 minute on stove top & transfer to oven 400 degree & bake 20 -25 minutes until golden, cool & cut into 1" squares. Place on baking sheet, drizzle lightly with EVoo & bake 10-15 minutes until crisped.

Dressing: 1/4 cup EVOO, 1 Tbsp. Red wine vinegar, roasted garlic chopped, 1/4-1/2 tsp. Kosher salt & fresh ground pepper. Shake in jar to combine.

Add croutons to roasted veggies, drizzle with dressing & toss lightly. Add 4 ounces fresh mozzarella mini balls & 8-10 Basil leaves julienned. Toss again lightly. Cover with plastic & let sit 1 hour before serving.

Monday, September 11, 2017

Driftwood Salad

DRIFTWOOD SALAD






Here's the recipe for the horseradish, pineapple and lime Jello salad from Pensacola's legendary, but long-gone, Driftwood Restaurant.



INGREDIENTS
  • Makes 15 to 20 servings.

  • THE SALAD
  • 1 packet (1/4 oz.) of Knox plain gelatin
  • 1/4 cup of cold water
  • 1 small box (3 oz.) of lemon Jello
  • 1 small box (3 oz.) of lime Jello
  • 1 cup of boiling water
  • 20 oz. can of crushed pineapple, do not drain
  • 3 to 6 (or more) tablespoons of horseradish
  • 1 cup of mayonnaise
  • 1 cup of cottage cheese
  • 1 cup of sour cream
  • 1 cup of chopped pecans
  • 3 tablespoons of chopped pimientos
  • 3 tablespoons of chopped red cherries

  • THE TOPPING
  • 1 to 2 tablespoons of horseradish
  • 3/4 cup of heavy cream, lightly whipped
  • 3/4 cup of sour cream
  • 1 teaspoon sugar
  • 1/4 teaspoon of salt



DIRECTIONS FOR THE SALAD
Using a large bowl add the 1/4 cup of water and sprinkle the unflavored gelatin into the water, let stand for 3 minutes. add the lemon Jello and the lime Jello and one cup of boiling water. Stir until all the gelatin has dissolved, three to five minutes. Add the can of undrained pineapple and chill until it starts to thicken. Meanwhile using another bowl, mix all the other ingredients and then add this mixture to the slightly thickened Jello and pineapple. Mix well and pour into a 9" by 13" baking dish or a 7- to 8-cup mold. Cover and chill three to four hours or overnight.
DIRECTIONS FOR THE TOPPING
Mix well, chill and serve this alongside the salad. Or spread it on top like frosting.
NOTES
Actually you have two sets of recipes here -- the first is my adaptation, the second is the Driftwood Restaurant's official version. The only changes I made were to add more pecans and horseradish and to make the salad itself a little less sweet.

Here's how I got the recipe. The Banakas family owned and operated the Driftwood Restaurant in downtown Pensacola for many years. Joan Daughdrill gave me this recipe. She got it from her friend, Elizabeth "Libba" Dennis. Roberta Banakas of the Driftwood gave it to Libba in 1960. It's a family favorite with roast turkey and Cajun fried turkey. I am sure it would be great with roast beef as well. It is always a hit at family dinners.

Regarding the horseradish, I personally think the best bottled horseradish is what you find refrigerated in your market's dairy case. The canned horseradish, usually near the mustard counter, that doesn't need to be in the refrigerator section can be harsh and unpleasantly bitter.

I use a lot of horseradish in this salad. You should, too.
Above is a copy of Libba's original recipe given to her in 1960 by Roberta Banakas. I don't understand the choice of "Cool Whip or sour cream." However another Pensacola version of horseradish salad includes sweetened condensed milk. So perhaps some folks enjoy more sweetness with their horseradish. I don't add any Cool Whip or condensed milk.

***preferably recipe without cool whip or condensed milk & either add some fresh lemon juice or lemon zest. 

Friday, September 1, 2017

Salted Caramel Tart

 

 
 
 
 
Salted Caramel Tart
Recipetineats
Just made this recently & Tart pan should be an 11" Tart pan, or 10" springform pan with crust 1" up the sides. If using 10" springform pan, bake 20-25 minutes. 
This is made using the Australian way of making creamy caramel using condensed milk. While most recipes use golden syrup to get the caramel flavour, I find it works better to use a simple caramel – better flavour and the caramel is creamier. You don’t need a candy thermometer, and the caramel sets perfectly so it is beautifully soft and doesn’t run everywhere when you cut it. The topping is a chocolate ganache that is soft and melds into the caramel with every bite. This is decadent and luxurious, yet straight forward to make. Great show off dessert!!! Recipe VIDEO below.
Course: Sweet Baking 
Servings12
Calories562 kcal
AuthorNagi
Ingredients
Base:
  • 225 g / 8 oz plain sweet biscuits, 2 cups crushed (Arnott’s Marie Crackers, Graham Crackers, Note 1 for Digestives)
  • 150 g / 5 oz unsalted butter , melted (Note 1 for Digestives)
Caramel:
  • 100 g / 7 tbsp unsalted butter
  • 1 cup / 200g (packed) brown sugar
  • 2 cans sweetened condensed milk (395g / 14oz each)
  • 1 3/4 tsp salt (2 ½ - 3 tsp salt flakes)
Chocolate Ganache Topping:
  • 1/3 cup heavy/thickened cream
  • 150 g / 5 oz dark chocolate melts / chips
  • Sea salt flakes, for topping
Instructions
  1. Preheat oven to 160C/320F. Grease and line the base only of a 23cm / 9" tart tin with a loose base. (Or a springform pan of a similar size)
  2. Roughly break up biscuits and place in a food processor, then whizz until fine crumbs form. Or do this step with a ziplock bag and rolling pin.
  3. Pour crumbs into a bowl, add melted butter, mix until it looks like wet sand and no dry crumbs remain. Pour into tin, then press firmly into base and sides – use something flat like a cup to assist (refer to video).
  4. Transfer to tray (safe handling), place in oven and bake for 10 minutes, then remove and cool slightly (5 minutes in fridge).
Caramel:
  1. Melt butter in a large saucepan over medium heat. Add sugar and whisk to combine – butter may not incorporate fully. 
  2. Once it starts bubbling and the sugar is completely melted, pour in the condensed milk, whisking as you go. Whisk constantly until you see steam coming off the caramel (~ 4 minutes), then remove from heat.
  3. Add salt (adjust to taste), then pour the caramel into the tart base.
  4. Bake for 15 minutes or until the edges of the caramel surface is golden and the surface has a “skin” on it, but the caramel is still soft and the centre jiggles slightly (see video for demo.)
  5. Cool on counter while you make the chocolate.
Chocolate Ganache:
  1. Place cream and chocolate in a heat proof bowl. Microwave in 2 x 30 second bursts, stirring in between, until smooth.
  2. Set aside for 10 minutes to thicken slightly, then pour over the base. Smooth top or make swirls like I did (just wait until the chocolate thickens slightly). Sprinkle with sea salt flakes.
  3. Refrigerate for 1 ½ hours to allow chocolate to set. Then remove and bring to room temperature before slicing to serve. Handle carefully when sliding the tart off the base - or just leave it on to be safe and just remove the sides.