71 woman this month | January 2012 | New York Style Cheesecake Base 200g all-purpose flour 80g caster sugar 105g unsalted butter Pinch malden sea salt Cheesecake 670g cream cheese 160g caster sugar 4gall-purpose flour 275g sour cream 5 eggs pinch salt 1 tsp vanilla Zest, 1 oranges Sour Cream Glaze 350g sour cream 100g caster sugar l For the base — place the flour, sugar, salt and softened butter into a bowl and crumb the butter into the dry ingredients until the mix starts to clump together. Sprinkle the mixture evenly into the base of a lightly greased cake tin and press it down lightly. Bake the base for 15 minutes at 180 degrees Celsius. Remove and cool. l For the cheesecake — in the bowl of an electric mixer, using a metal paddle/blade, place the softened cream cheese with the flour, sugar, orange zest, salt and vanilla and blend together until the mixture is just combined (it is important not to over mix). Add the eggs one at a time and then add the sour cream. When the mixture is smooth, pour it onto the baked base. l Place the tin containing the cheesecake onto a deep tray and half fill the tray with water. Place into a cool oven of 150 degrees and bake the Indian Chicken Tikka Masala l Twenty-four hours before cooking the dish, place the cleaned and seeded chilli, garlic, ginger and vegetable oil into the bowl of a food processor and pulse them together. Add the paprika, garam masala, tomato puree and coriander. Process again. l Place the cubed chicken pieces in a ceramic dish and coat them with this marinade, cover and leave in the fridge overnight. l To make the curry, take a frying pan with a little oil and fry the onion and peppers over medium heat for 10 minutes. Add the tomatoes and the yoghurt and stir together. l Add the marinated chicken pieces and simmer gently for 15 to 20 minutes until cooked. l Just before serving, stir through the double cream and chopped coriander leaves and serve over steamed rice. Thai Crab Cakes 500g fresh crab meat, 500g potatoes, peeled and cut into similarly sized pieces. Pinch salt Pinch ground black pepper olive oil zest, 2 lemons finely grated 1 tablespoon chopped fresh flat-leaf parsley 3 spring onions, finely chopped l Be sure to pick the crab meat from the shells of freshly cooked crabs. Take your time to ensure there is no shell in the meat. Your work here will be rewarded later. l Add the potatoes to a large pan of salted, boiling water and cook for 15 to 20 minutes, or until tender. Drain. l In a large bowl add the potatoes and the crab meat, season with salt and pepper to taste and mash all with a potato masher. l Finely grate the zest of a lemon into the potato mix, add the chopped parsley and chopped spring onions. Scrape this into the pan of crab mixture and mash again till well combined. Divide into 12 portions then shape into a patty. Refrigerate overnight, to firm. l To cook, heat the olive oil in a frying pan on a high heat. Add half of the patties and cook for 3-4 minutes on the first side, turn halfway, or until golden, crisp and cooked through, then repeat with the second batch. Serve on a platter with salad leaves. cheesecake for one hour or until the mixture is firm but still jelly-like near the centre. l While the cheesecake bakes, mix the sour cream and the sugar together whisking until the sugar is completely dissolved. l Remove and allow the cheesecake to drop slightly (five minutes), but then immediately pour the sour cream directly onto the top .Ensure it covers the top and spreads to the edge.Allow the cheesecake to cool in the refrigerator for 12 hours before slicing and serving. fresh red chilli, deseeded 1 clove of garlic, peeled 15g fresh ginger 1 tbsp vegetable oil Pinch of paprika ½ tbsp garam masala 1 tsp of tomato puree 8g fresh coriander 400g chicken breast, chunks 1 small onion, peeled, diced red capsicum, deseeded, sliced green capsicum, deseeded, sliced pinch of ground cinnamon pinch of ground coriander 1 x 400g tin tomatoes 100ml plain yoghurt
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