To make the dressing, place the peanut butter and water into a saucepan and
stir over a gentle heat until mixed.
Place bourbon and caster sugar in a pot and
stir over a gentle heat until dissolved.
Not exact matches
Make the chocolate by melting all the ingredients
over a
gentle heat,
stirring continuously.
Cook this mixture
over a
gentle heat until it thickens into a curry sauce consistency, then turn off the
heat and
stir in the spring onions.
ADD the cauliflower florets, red pepper flakes, and 1 cup water and bring to a simmer
over medium - high
heat, then reduce the
heat to a
gentle simmer, cover, and cook,
stirring occasionally, until the cauliflower is very soft and almost falling apart, 22 to 25 minutes.
Melt the chocolate in a bowl
over a pan of
gentle simmering water, do not allow the base of the bowl to touch the water,
stir occasionally then remove from the
heat.
Place pan
over medium
heat and bring to a
gentle simmer,
stirring occasionally.
Stir in the coconut milk, broth, snow peas, soy sauce, cumin, and coriander and bring to a
gentle simmer
over medium
heat.
In a large saucepan
over a
gentle heat, place the peanut butter, honey and dark chocolate and
stirring constantly, allow these to melt and infuse together.
Meanwhile, make the drizzle syrup by mixing the lemon juice with the icing sugar in either a small saucepan or a heatproof glass bowl and either
stir in the pan
over a
gentle heat until fully dissolved and simmering or
heat in the microwave until dissolved and just beginning to boil (
stirring frequently in between microwave bursts).
Cook all
over a
gentle heat,
stirring slowly as if you were making creamy scrambled eggs.
Return the soup to a
gentle simmer,
stir in the coconut milk, and cook
over low
heat for 5 to 10 minutes, until well
heated through.
Cut off the green parts of the scallions and reserve for slicing later, then finely slice the white part and add this to the pan slicked with orange oil (this is where I added the bacon fat since my chicken chorizo left no fat in the pan), along with the ground cumin,
stirring everything together for a couple of minutes
over a
gentle heat.
Meanwhile, bring honey, thyme, 2 rosemary sprigs, and 1/2 cup water to a
gentle simmer
over medium
heat,
stirring to combine.
Bring cream, 1 cup sugar, and a pinch of kosher salt to a
gentle simmer in a medium saucepan
over medium
heat,
stirring to dissolve sugar and salt.
Pour the soup into a medium saucepan and bring to a
gentle simmer
over medium
heat,
stirring occasionally.
Bring the contents of the saucepan up to a
gentle simmer
over medium
heat,
stirring continually.
Slowly bring to a
gentle simmer,
stirring often, then cook
over low
heat until the cheese is thoroughly melted.
3 In a small saucepan, melt the butter, peanut butter and chopped chocolate
over a
gentle low
heat,
stirring occasionally, until mixture is smooth and well combined.
To make the icing,
stir the icing sugar, orange juice and melted butter together in a saucepan
over a very
gentle heat, adding a little more orange juice if needed.