Thursday, October 6, 2016

Surfing The Menu, Next Generation with Dan Churchill & Hayden Quinn

It's not often that you get to try dishes from a cooking TV show prepared by the celebrity hosts them self's but last week was the exception we had a chance to try some of the dishes (including a divine chocolate tart, with recipe) that will be featured in Surfing The Menu, Next Generation with Dan Churchill & Hayden Quinn. If you are unfamiliar with Surfing The Menu, Next Generation, it's all about how this two good mates share their love of cooking, surfing, fresh food, travel and adventures around Australia in GiGi, their trusty and rusty fifty-year-old VW Bug.

In this new season, they will be travelling to Whisundays, Toowoomba, Shark Bay, Exmouth, Bundaberg, Carnarvon, Kununurra in Queensland and Western Australia. You can join their fun and yummylicious adventure starting from 10 Oct 2016 on TLC (astro channel 707) but in the mean time, let's drool over all these healthy yet mouth-watering dishes that you'll find during the Surfing The Menu, Next Generation....

Smoked Fish Healthy Hash

Moroccan Barra Skewers with Cous Cous

Caramelised One Pan Chicken of Awesomeness

Chilli Chocolate Tart

Among all of the dishes that we tried, I have to say my favourite dish goes to the Chili Chocolate Tart. This chocolate tart is definitely one of the most delicious things I've ever tasted. All of the flavors on the plate just complement each other, with a great balanced of sweet and bitter, simply divine.  

Want to know the secret in making this yummylicious Chili Chocolate Tart ? Here's what you need... 

Surfing The Menu Next Generation : Chilli Chocolate Tart Ingredients (Serves 8)

1 1/2 cups plain flour, sifted
2 tablespoons pure icing sugar, sifted
125g unsalted butter, chilled and chopped
1 egg, lightly beaten
2 teaspoons vanilla paste
sea salt flakes, to serve
fresh raspberries and creme fraiche, to serve

150g dark chocolate (70% cocoa), chopped
1/2 cup caster sugar
1/2 cup dark cocoa powder, plus extra to dust
1 teaspoon ground cinnamon
1/2 teaspoon ground chilli
250g hazelnut meal
200g unsalted butter, chilled and chopped
1 teaspoon finely grated orange zest
6 eggs

1. Process the flour, sugar, butter and a pinch of salt in a food processor in short bursts until mixture resembles breadcrumbs. Add the egg and vanilla and process, again in short bursts, until mixture just comes together. Father the dough and form into a disc. Wrap in plastic wrap and refrigerate for 15 minutes.

2. Meanwhile, to make the filling, process the chocolate, sugar, cocoa, cinnamon, chili and hazelnut meal in a food processor until finely ground. Add the butter and orange zest and process until combined. Add the eggs into two batches, processing until combined after each addition. Refrigerate until needed.

3. Roll the pastry out on a lightly floured surface until 5mm thick and use to line a deep 26cm loose-based fluted tart pan. Trim the pastry edges and rest in freezer for 30 minutes. Preheat the oven to 200C.

4. Spoon the filling into the tart shell and level the surface. Place the tart on a baking tray and bake for 45 minutes, or until the pastry is golden and the filling is firm to touch. Stand on a wire rack to cool.

5. Lift the tart from the pan. Dust the surface with extra cocoa powder and sprinkle with sea salt. Cut into wedges and serve with berries and creme fraiche.

Hope you'll like this Chilli Chocolate Tart as much as I do.

If you would like to check out more of Dan & Hayden's healthy and easy dishes, don't forget to watch them in action in the new Surfing The Menu, New Generation, premieres on TLC this Oct 10, 2016. :)

For more information, kindly visit :-

Surfing The Menu

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