Kidneys in Sherry and Mustard Sauce
These kidneys in sherry and mustard sauce make a great brunch or lunch. Recipe thanks to Jax Hamilton, runner-up in Masterchef NZ season 2 in 2011.
Pumpkin, Prune and Chocolate Bars
If you have leftover cooked pumpkin, but are craving something sweet, give these soft, slightly chewy bars a try.
Don’t lose track while you’re cooking, click on an ingredient or step to tick it off so you know where you are up to.
Ingredients
- 1 cup prunes
- 1 cup rolled oats
- 1 cup cooked pumpkin, mashed
- 100g butter, melted
- 1 egg
- 1 tsp vanilla essence
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 100g dark chocolate, roughly chopped
Method
- Tip the prunes into a small bowl and cover with boiling water. Set aside while you get everything else ready.
- Heat the oven to 180°C and line a small brownie pan (measuring about 27 x 20 cm) with baking paper, leaving some to overhang.
- Put the rolled oats into a food processor and whiz until finely ground. Tip out into another bowl.
- Drain the prunes, then tip them into the processor, along with the pumpkin, melted butter and egg. Whiz until smooth, then add the ground oats, cinnamon, vanilla essence, salt and baking soda and whiz again until well mixed.
- Add the chocolate and pulse until mixed. Scrape the mixture into the prepared tin and bake for 25-30 minutes, until set and slightly springy to touch. Let cool, then cut into bars.