OREO MUD RECIPES

Steps:

• Heat oven to 180C/160C fan/gas 4. In a food processor, whizz the biscuits to a fine crumb. Pour in the melted butter and pulse briefly to mix well. Spoon into a 24cm pie dish and press into the base and up the sides. Bake in the oven for 10 mins to firm up.
• To make the brownie layer, melt the butter and chocolate together in a bowl set over a pan of simmering water (making sure that the bottom doesn’t touch the water), or in short bursts in the microwave.
• In a separate bowl, whisk the eggs until pale, fluffy and doubled in size, then add the sugar and whisk until thickened. Fold in the chocolate mixture, then sieve in the flour and fold in.
• Pour into the baked biscuit case and return to the oven for 15–20 mins until the brownie has a crust on top. Set aside and leave to cool (if the brownie has risen a lot, it should sink down slightly as it cools).
• Once the brownie base is cooled, put the custard, chocolate and vanilla in a pan and cook over a medium heat, stirring, until the chocolate has melted into the custard. Remove from the heat.
• Soak the gelatine in a little cold water and, once softened, remove from the water and squeeze to remove any excess. Stir into the warm custard mixture until dissolved. Let the custard cool slightly, then pour over the brownie layer. Put in the fridge for a few hrs, or overnight, until set.
• Remove the mud pie from the fridge about 30 mins before serving so that it can come to room temperature for easy slicing. Just before serving, whip the cream to soft peaks and spoon it over the custard layer, then grate over some dark chocolate.

Steps:

• In a Large sauce pan, add 3 1/2 cups of water, 1 teaspoon salt and simmer.
• Also prepare a bowl with water and lots of ice for your vegetable ice bath.
• Add carrots, bell pepper, young corn and snow peas (chicharo) cook for about 2 minutes.
• Using a slotted spoon, remove the veggies from sauce pan and place it into a bowl of ice bath.
• Add cauliflower and broccoli to the sauce pan and cook for about 3 minutes
• Using a slotted spoon, remove the broccoli and cauliflower from sauce pan and place it into a bowl of ice bath.
• Dissolve the Chicken Cube using water from the poaching liquid.
• Set aside and reserve the poaching liquid.
• Drain vegetables from the ice bath when they are cold.
• Pour and heat Canola oil in a wok or large sauce pan.
• Saute onions and garlic and cook until softened.
• Add the sliced chicken and cook for 3 minutes.
• Add the chicken liver and continue to cook for about 2 minutes or until the liver is cooked.
• Pour the dissolved chicken cube and mix.
• Pour 2 cups of the reserved poaching liquid and oyster sauce.
• Cover the pan and bring to a boil and cook for 5 minutes.
• Add the hardboiled quail eggs and mushrooms.
• Add the shrimp and cook for 1 minute.
• Drain the vegetables then add to the mixture
• Gently stir the veggies to combine, and cook for about 5 minutes.
• Add salt and pepper.
• Add cabbage and chinese pechay.
• Combine 1/4 cup of cold water and corn starch in a small bowl and stir until corn starch is dissolved.
• Add the dissolved corn starch.
• Gently stir the Chopsuey mixture.
• Add corn starch mixture to pan, stirring gently.
• Cook for about 2 minutes until the sauce has thickened.
• Season with salt and pepper to taste.
• Remove from the sauce pan or wok and place in a serving dish.