TIRAMISU

Ingreds:
6 eggs at room temp, seperated
pinch of salt
3 T caster sugar
2T vanilla sugar
1 ¼ cups marsala (can mix some frangellico with it)
½ cup strong expresso coffee, freshly brewed
1 cup thickened cream
300g marscarpone cheese
36 or so savoiardi biscuts (italian sponge biscuts)
150g lindt 70% dark chocolate, finely grated

1 – mix marscarpone with the vanilla sugar and half of the expresso until well combined and smooth. set aside.

2 – whicp the cream, until soft peaks form

3 – combine the remaining expresso and 250ml of the marsala together

4 – Zabagione - place the egg yolks and caster sugar inot a stainless steel or porcelain mixing bowl that will fit snugly inot the top of a 2L-3L saucepan. bring some water to the boil in the saucepan and then turn down to a simmer. pace the bowl on top of the saucepan and beat the yolks and sugar together over the heat until the colour changes to a creamy-ivory. to this add the remaining 50ml or so of the marsala and keep wisking the mixture until it thickens. set aside to cool.
in another clean bowl whisk the egg whites with the pinch of salt until the form stiff peaks. fold the egg whites gently into the cooled yolk mixture to complete.

5 – Construction
dip the savoiardi into the coffee-liquor mix and place them into a large (20cm across) dish in a single layer. if you wish to make individual deserts, put into wine glasses or simular.
sprinkle extra coffee-liquor ove rthem biscuts so that they are all generously splashed (but don't make them soggy); cover the biscuts first with some of the sarscarpone mix, followed by some zabaglinone and then some of the vanilla expresso cream. finally sprinkle an egen layer of the grated dark choclate mix over this.

now you need to layer like this until you run out of ingreds – you should get about 3 layers with recipie. so mentally divide your ingreds into thirds when you start building. fisih with a generous amount of garted dar choclate on top.

let the whole desert rest and set in the fridge for a lease 5 hours before serving.

SMOKEY SPICY BEER AND BOURBON RIBS
As for American Style ribs or por rib racks

Ingreds
3-4 whole pork rib racks (2.5 kg)
t T honey
2 T dark soy sauce
2 generous T char siu sauce (or spicy BBQ sauce)
1-2 T sweet chilli sauce
2 T tomato paste
1 T oyster sauce
2-3 cloves garlic, minced
1 fresh red chilli, finely sliuced with seeds
3-4 stalks spring onion sliced
2 t smoked paprika
2 t ground cumin
½ t ground cinimmon
2 t pepper
50 ml bourboun
250ml of your favourite beer or ale (eg coopers sparkling ale)

place all of the marinade ingreds together ina bowl expect the beer and mix well, ensuring that all of the sauces ect ombine. add the beer to the mix and stir trhough until the marinade is nice and smooth. place the rib racks in a large dish and pour over the marinade, ensuring that all the surface are evenly covered. cover the dish and let the ribs marinade overnight in the fridge (or at least 3 hours) turn them periodically an dspoon the marinade over them during this time.

take the ribs from the fridge and allow them to come to room temp. cook them on the BBQ griddle plates or in the webber with some hickory chips. generously baste them with the remaining marinade throughout the cooking time. use a med heat initially and crank it up to high towards the end so that the ribs darken and caramelise.
if you dont have a BBQ hea the over to 200 degrees C and cook the ribs for 30 mins, basting the frequently with the pan juices and marinade during this tiime and turning up the heat up toward the end.


ZUC CHINI FRITTI

Ingreds::
2 zucchini
½ cup of milk
1 egg at room temp
¼ to 1/3 cup self raising flour
70g fresh grated parmasan
finely ground black pepper
sea salt flakes to taste
olive oil for frying

clean the zuccini and slice them very thinlly.
beat the milk and egg together and then slowly beat in the flour until you have a smooth batter. add more flout or liquid as ness to get about the same as a pancake batter. stir in the parmasan, xuccini and season with pepper. set the mix aside to rest for about 15 mins before cooking.
in a skillet or frypan heat a small amount of olive oil over a med heat. into the pan drop full desertspoons of the succhini batter and fry on each side until golden brown. transfer to absorbant paper and drain and serve them warm with a litte extra grated parmesan and a light sprinkle of sea salt flakes.