Ingredients
- Vegetable oil cooking spray
- 1 can (5 ounces) evaporated milk
- 1 1/2 cups packed light-brown sugar
- 5 ounces (1 1/4 sticks) unsalted butter
- 1/4 teaspoon salt
- 1/2 cup confectioners' sugar
- 1 teaspoon pure vanilla extract
- 3 ounces toasted walnuts, chopped (1 cup)
Directions
- Coat a 5-by-10-inch loaf pan with cooking spray. Line with plastic wrap leaving a 2-inch overhang on 2 sides.
- Bring evaporated milk, brown sugar, butter, and salt to a boil in a medium saucepan, stirring constantly. Reduce heat to medium-low, and simmer, stirring frequently, until mixture registers 236 degrees on a candy thermometer, about 25 minutes.
- Transfer to a mixer bowl, and beat in confectioners' sugar on low speed. Scrape down sides of bowl as needed. Increase speed to medium, and beat until mixture is thickened and smooth, 2 to 4 minutes. Reduce speed to low, and add vanilla and walnuts.
- Spread mixture in pan, smoothing top. Refrigerate, uncovered, until firm, about 25 minutes. Unmold fudge using plastic overhang, and discard plastic. Cut into 18 pieces.
2)Roast Lamb
Ingredients
750gr breast of lamb
2 cm piece root ginger, finely chopped
80ml dark soy sauce
1 TB Chinese five spice
150ml rice wine
2 star anise
A couple of pieces of Chinese cinnamon, or half a cinnamon stick
1 TB dark muscovado sugar
1 TB granulated sugar
8-10 lettuce leaves
10cm of cucumber, peeled, seeded and cut into 5mm wide batons
3 spring onions, halved lengthways then cut into fine batons
2 cm piece root ginger, finely chopped
80ml dark soy sauce
1 TB Chinese five spice
150ml rice wine
2 star anise
A couple of pieces of Chinese cinnamon, or half a cinnamon stick
1 TB dark muscovado sugar
1 TB granulated sugar
8-10 lettuce leaves
10cm of cucumber, peeled, seeded and cut into 5mm wide batons
3 spring onions, halved lengthways then cut into fine batons
Directions
Mix all the first group of ingredients together, place in a saucepan with the lamb and then add water to cover. Bring to the boil and simmer for 2 hours, turning occasionally and topping up with water if it's getting too dry. You can do this the night before and leave in the fridge overnight.
There are two stages to complete, the first being to boil the stock till it reduced to a sticky sauce. The second involves grilling the lamb until crispy and heated through, once complete you pull the meat from the bones and shred.
To serve give each person a a few lettuce leaves, half of the cucumber and spring onion batons, a mound of lamb and some sauce.
To eat take a lettuce leaf, lay lamb, cucumber and spring onion inside, drizzle with a little sauce and roll.
