The Legendary Dark Silkie Irish Whiskey is rich, smoky and super soft, with hints of apple, pipe tobacco and salted-caramel sweetness, as well as dark chocolate and oak, with a smooth peat-smoked finish. Superb neat or over ice but equally delicious in this Espresso Martini, which we plan to enjoy this Easter weekend. You’ll need 50ml Dark Silkie Irish Whiskey, 30ml chilled espresso, 15ml coffee liqueur and 10ml simple syrup. Simply shake vigorously with ice in a cocktail shaker, then strain into a chilled coupe glass. Garnish with chocolate powder. The Legendary Dark Silkie Irish Whiskey costs R610 from cutlerdrinks.co.za and bottle stores.
Hollow milk chocolate Easter eggs, from R14.99 at Woolworths.
Charcuterie: Pâtés, Terrines, Savoury Pies is just glorious. Full of techniques,
step-by-step instructions, illustrations and recipes, you’ll be impressing guests with a perfectly decorated pâté en croûte, a plate of scrumptious Scotch eggs, croque monsieur (perfect Easter Sunday breakfast or dinner) … loads of French comfort food from the world-renowned Ferrandi Paris School or Culinary Arts, where culinary professionals have
been trained since it opened in 1920. Thames and Hudson, R885
Chocolate Easter Fridge Cake
This rich, indulgent chocolate fridge cake recipe is from Woolworths.
A. Maz. Ing! It serves 10, takes half an hour or so to put together, then just chill until it’s time to serve.
You’ll need: 200g chopped milk chocolate, 200g chopped dark chocolate, chopped, 2 1/2 cups cream, 220g vanilla shortbread, chopped into pieces, 100g shelled and chopped pistachios, and speckled eggs or Chuckles, to decorate
To make: Line the bottom of a 20cm springform cake tin with baking paper. Place the chocolate in a glass or metal bowl over a pan of simmering water. Stir until the chocolate has melted. Warm the cream slightly in a saucepan and stir into the melted chocolate. Mix in the shortbread and nuts, and spoon into the tin. Chill for two hours. When ready to serve, place a hot cloth around the sides of the tin for three minutes to melt the edges. Unmould onto a platter and decorate with speckled eggs or Chuckles.
Wine suggestion: Woolworths Ken Forrester Chenin Blanc Noble Late Harvest 2016
Red wine hot chocolate?
Yip … it’s a (delicious) thing!
What’s better than chocolate with wine? Chocolate in wine of course! A rather indulgent hot drink.
You’ll need: 375ml milk, 250ml Spier Cab Sauv/Merlot/Shiraz Signature, 90g dark chocolate chunks, and whipped cream for serving (optional)
To make: Combine milk and dark chocolate in a saucepan over medium heat. Whisk until chocolate is melted and you have a thick, creamy chocolate milk. Pour in red wine and heat until everything is hot. Pour into two mugs or six to eight smaller glasses and top with a dollop of whipped cream.
Spier Cab Sauv/Merlot/Shiraz Signature is around R89 a bottle from bottle stores.
