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Pecan Pie with Whiskey Cream.

Ingredients:

Pecan Pie:

Ready made sweet pastry base (life’s too short!)
2 Eggs, beaten
100g ish of melted butter
200g ish of brown sugar
2 tablespoons of golden syrup
100g of pecan nuts, some whole some crushed.

Ingredients:

Whiskey Cream:

Double Cream
Caster Sugar
Whiskey

Method:

Pecan Pie

Whisk together the melted butter, brown sugar, golden syrup, and eggs. Add the pecan nuts to the mix. Pour the mix into a ready made pastry base. Bake in the oven for about 30 minutes on 150/gas mark 4. The pie is ready when it has set and goes a lovely golden brown colour on top. It can be served either warm or cold, will store in the fridge for a couple of days, and will reheat in a gentle oven.

Whiskey Cream

Whisk together a pot of double cream, with about a dessertspoonful of caster sugar and a generous shot of whiskey, until the cream forms the consistency that you prefer. Serve generously with a slice of Pecan Pie.

Beef in Beer with Horseradish Dumplings.
(Slow Cooker Recipe)

Ingredients:

Beef in Beer:

500g of diced beef
3 Carrots, sliced
1 Onion, sliced
1 clove of Garlic, crushed
2 handfuls of diced mushrooms (or Button Mushrooms left whole)
1 teaspoon of Marmite
1 can of Guinness or other Real Ale.
Gravy Granules

Horseradish Dumplings:

Suet
Flour
Salt
Cream of horseradish sauce

Method:

Beef in Beer:

Place all the ingredients except the gravy granules into the slow cooker, stir them together, put the slow cooker on low, put the lid on and enjoy your day! As you start to make the dumplings, check the beef for the thickness of the sauce, add gravy granules as required.

Horseradish Dumplings.

Stir together in a bowl the suet, flour, (I use about half and half) and a teaspoon of salt. Stir in the horseradish sauce; I love the flavour of horseradish so would use a very generous teaspoonful. Add cold water very slowly to the mix, a little at a time, stirring it together until the mixture is bound. Divide the mixture into small balls, and place on top of the cooking beef. Put the lid back onto the slow cooker and cook until the dumplings are like white fluffy clouds.

Serve with creamy mashed potato and green vegetables.