Recipes

As a chef with over 25 years experience in cafe kitchens, I'm used to changing up recipes on the fly, adding and exchanging one ingredient for another to achieve variety for my clientele. I love using Back Rooster often in baking, it works wonderfully as an easy, rich flavour base in cakes, muffins and slices, puddings and desserts. The following recipes are simple to prepare and proven winners.

Spiced Date Cake

*Use a large deep dish cake pan

Soak 3 cups of dates in orange juice overnight.

Combine and sieve:
2 cups wholemeal flour
1/2 cup raw sugar
2 teaspoons baking soda
1 teaspoon salt

combine and whisk:
4 eggs
1 cup Black Rooster Chai
1/2 cup oil

. strain dates and add to whisked wets

. Combine wets with drys and fold together.
. Pour batter into a greased, large deep dish cake pan.
. Bake at 170 degrees Celcius for approximately 1 hour.
Check and remove if the cake has left the sides of the pan.

Cool and ice.

Icing:
200g butter
200g cream cheese
125g sifted icing sugar
juice of 1 lemon

whip together and slap onto the cooled cake.
Dust lightly with cinnamon and sprinkle with a good handful of toasted coconut thread.

Enjoy!

Spiced Baked Cheesecake                                            
*Use a 22cm springform cake pan
Base:

375g wine biscuits
175g unsalted butter- melted

Filling:

500g cream cheese
200g castor sugar
4 eggs
150ml cream

150ml Black Rooster Chai syrup

2 Tsp flour
1tsp cinnamon
¼ tsp nutmeg
1Tsp lemon juice
2 tsp vanilla essence

Method:

Make base- chill

Pre heat oven to 180'C.
Beat cream cheese and sugar
Add eggs, chai syrup and cream- beat 4 mins
Fold in flour and lemon juice
Pour mixture onto chilled base
Bake 1 - 1 1/2 hours or until golden brown
DO NOT open oven at any stage
Turn oven off and leave cake in oven for 2 hours
Remove from oven and stand for 1 hour

Spiced Apple Muffins

Chai Muffins

Wow your customers with this unbelievably good Black Rooster and apple muffin recipe (makes 8 large muffins)
Drys:

  • 2 cups flour (good GF flour such as Horleys is also great)
  • 3/4 cup sugar
  • 3 tsp baking powder
  • pinch of salt
  • 1 cup Black Rooster Chai
  • 3 cups cooked chopped apples (or tinned)
  • 1/2 cup melted butter (or oil of your choice)
  • 1 egg

Whisk egg, oil and Chai together in a mixing bowl, then stir in the chopped apples to the wet mixture. Combine wets with Sieve the dry ingredients together, then add the drys to the wet mixture and fold together.
Pour batter into large muffin trays and bake for 35 minutes at 160 degrees, or until golden brown, depending on your oven.

Enjoy!

Feijoa and Date Chutney

1.5kgs of Feijoas, washed, topped and tailed

500g Onions chopped

500g dates chopped

2 cups Black Rooster Chai

1 cup malt vinegar

1 Tablespoon salt

Zest and juice of 4 limes (or lemons)

300g raisins

Place everything into a large pot. Bring to the boil, stirring occasionally. Turn down the heat and simmer hard for 45 minutes to an hour, stirring regularly until thick and syrupy. Check regularly towards the end as it can start to catch on the bottom of the pan. Ladle the chutney into sterilised jars and seal.

Black Rooster Stove top Rice Pudding

Serves 2 – 3

Day old cooked rice is always best for stir frys and rice desserts. This is a great recipe for using left over rice from the night before. It even works well using leftover pasta. Feel free to add raisins, sultanas, dates or frozen berries to spruce up the recipe and make It your own…

  • 2 cups yesterdays leftover rice
  • 2 cups milk
  • 1 Tablespoon Black Rooster Chai
  • 1 Tablespoon butter
  • ½ teaspoon salt
  • 1 Tablespoon brown sugar
  • 1 or 2 of drops of vanilla essence

Place all ingredients in a heavy bottom saucepan.
Gently bring to boil then simmer on a low heat with the lid off, for about 15 mins, stirring occasionally.
Serve with vanilla ice cream

Black Rooster Barista instructional video