Paul's Recipes

Author: plim

  • Basque Burnt Cheescake

    Basque Burnt Cheescake

    Basque Burnt Cheesecake

    A spectacular cheesecake that tastes amazing and is super easy to make. The "rustic" cracked look is what you're going for, so it's impossible to mess up
    Print Recipe
    Prep Time 15 minutes
    Cook Time 1 hour 5 minutes
    Cooling 1 hour
    Servings 16 servings

    Equipment

    • 9" (220mm) Springform Cake Tin
    • Stand mixer with flat blade attachment I use a Kitchenaid tilt head mixer
    • Baking Paper

    Ingredients
      

    • Unsalted butter for pan
    • 1 kg cream cheese room temperature
    • 1½ cups sugar
    • 6 large eggs
    • 2 cups heavy cream
    • 1 tsp salt
    • 1 tsp vanilla extract
    • ⅓ cup all-purpose flour or corn flour to make it gluten free
    • 10" (250mm) diameter springform pan

    Instructions
     

    • Place a rack in middle of oven; preheat to 215°C. Butter pan, then line with 2 overlapping 16×12″ sheets of parchment, making sure parchment comes at least 2″ above top of pan on all sides. Because the parchment needs to be pleated and creased in some areas to fit in pan, you won’t end up with a clean, smooth outer edge to the cake; that’s okay! Place pan on a rimmed baking sheet.
    • Beat cream cheese and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-low speed, scraping down sides of bowl, until very smooth, no lumps remain, and sugar has dissolved, about 2 minutes.
    • Increase speed to medium and add eggs one at a time, beating each egg 15 seconds before adding the next. Scrape down sides of bowl, then reduce mixer speed to medium-low. Add cream, salt, and vanilla and beat until combined, about 30 seconds.
    • Turn off mixer and sift flour evenly over cream cheese mixture. Beat on low speed until incorporated, about 15 seconds. Scrape down sides of bowl (yet again) and continue to beat until batter is very smooth, homogenous, and silky, about 10 seconds.
    • Pour batter into prepared pan. Reduce oven temperature to 200ºC before putting the cake into the oven
    • Bake cheesecake for 50min
    • Increase oven temperature to 215ºC. Bake for a further 15min until deeply golden brown on top and still very jiggly in the center
    • Let cool slightly (it will fall drastically as it cools), then unmold. Let cool completely. Carefully peel away parchment from sides of cheesecake. Slice into wedges and serve at room temperature, preferably a berry compote
    • Do Ahead: Cheesecake be made 1 day ahead. Cover and chill. Be sure to let cheesecake sit for several hours at room temperature to remove chill before serving.

  • Beef Rendang

    Beef Rendang

    Delicious beef rendang that gets better the longer you leave it in the fridge!
    Print Recipe
    Prep Time 30 minutes
    Cook Time 2 hours
    Cuisine Malaysian
    Servings 4

    Equipment

    • 1 Large Wok, Deep Fry pan or large pot big enough to contain the whole curry
    • Blender or food processor I find the blender does a better job of chopping the lemongrass, ginger and galangal into a fine paste
    • Large oven tray Large enough to contain the whole curry. I use a big deep stainless steel tray

    Ingredients
      

    • 1 kg Beef – cut into chunky cubes
    • 2 tbsp desiccated coconut
    • 4 garlic cloves
    • 2 onions
    • 4 dried chillies soaked, drained, chopped
    • 2 stalk lemongrass white part only
    • 2 tbsp fresh ginger grated
    • 2 tbsp fresh galangal grated
    • 3 tbsp vegetable oil
    • 1/2 tbsp turmeric powder
    • 2 tbsp sweet smoked paprika
    • 1 tbsp Malay curry powder
    • 1 tsp sugar
    • 1 tsp salt
    • 800 ml coconut milk

    Instructions
     

    • Preheat oven to 160ºC
    • Brown beef in wok, set aside
    • Toss coconut in a hot, dry pan until golden and set aside
    • Blend garlic, onions, chillies, 1 x lemongrass, ginger, galangal into a fine paste. Blender tends to do a better job than a food processor
    • Heat wok, add oil and heat till smoking
    • Add paste, cook for 5min or more until fragrant
    • Add turmeric, paprika, curry powder, sugar, salt, toasted coconut. Cook for another 5 minutes.
    • Add beef & coconut milk, enough to cover the beef. Bring to the boil
    • Pour into a large baking pan
    • Bury 1 x lemongrass cut in half in curry
    • Bake, uncovered, for 2 hours or until beef just holds together when you poke a fork into it
    • Store in fridge at least overnight before serving, the flavour will develop the longer you leave it