Bundy Rum Balls (bewitched with Belgian Chocolate)

Bundy Rum Balls.  It just wouldn’t be Christmas in my home without Wilbur and Favourite Son hunting and gathering through the fridge and freezer in the annual quest to find where I have hidden the Rum Balls this year.  In order for these indulgent morsels to make it to the Christmas table festivities, I have been known to wrap them quite rigorously and name them ‘Tuna Casserole’ or ‘Stock Bones’. But sadly, after only 20 years, Wilbur cottoned on to my dastardly, successful, cunning plan and teamed up with Favourite Son trekking through the frozen peas and mystery items to emerge victorious – Bundy Rum Ball in gob.

Perhaps I am a little parochial but the best Rum for these Balls is Bundaberg Rum.

So enjoy this ‘once a year’ treat and the best Festive ‘hide and seek’ fridge/freezer game.

Makes:  depending on size – 30 to 45

Preparation:  allow 30- 45 minutes hands-on  

                     plus additional 30 minutes chilling in the fridge (the mixture not you! or maybe!)

Ingredients

1 packet (250 gram) Milk Arrowroot or “Milk Coffee” biscuits or similar.  I use half and half.

¼ cup of Belgian Dark Chocolate. I like Callebaut or Valrhona

½ cup desiccated Coconut    plus     extra for rolling later

¾ cup – firmly packed - of roughly chopped dried raisins

I also like to add a few chopped dried cherries for a hint of red

1 tin (approx. 400 gram) Condensed Milk

3 Tablespoons good quality Cocoa powder

Tiny pinch of Cinnamon

And of course

4 Tablespoons Bundaberg Rum

Method

Crush (food processor or use plastic bag /rolling pin) biscuits with Cocoa Powder and Dark Chocolate until a fine powder

Using a large bowl add the Coconut, dried fruit and spice

Stir through the Condensed Milk and Bundaberg Rum until well combined.

TIPS AND HINTS : This recipe should produce a mixture that is sticky but firm. If it is gloopy and runny then the biscuits have not absorbed enough moisture. Leave for 10 minutes in the fridge to see if it improves. If not, Just add a spoon of coconut at a time until rollable consistency.

Pop the bowl of mixture in the fridge for about 15 minutes. 

Roll the mixture into balls – I like to make them about the size of a small apricot.

TIPS AND HINTS: have a bowl of water on a teatowel handy to moisten your palms whilst you roll. You want to have your palms just damp – too much water would make the rumballs too soggy. Reapply regularly, probably after every 3^rd or 4^th ball. Shake off excess. 

Place the balls on a baking paper lined tray.

Pop the completed tray in the fridge for approx. 15 minutes

Place the additional desiccated coconut into a flat tray with a lip or use a bowl.

Prior to rolling in the coconut - quickly re-roll the balls if needed. Some may have flattened slightly from the heat of your hands.

Lightly roll the balls in the coconut and return to the tray. Refrigerate until firm.

Store the finished Bundy Rum Balls in a well-sealed airtight container.

You can also store in the freezer by double-bagging in freezer bags or freezer safe containers.

Take care to keep as airtight as possible as they can dry out due to the coconut.

OPTIONS

You could alter the flavour of this basic recipe by changing the type of biscuit used

Or

You could roll the balls in good quality Dutched Cocoa powder

Or

Roll in melted chocolate for a wicked indulgence

Or

Add or roll in some crushed nuts

Or

Add a little of a different Dried Fruit

But

Never

Never

NEVER 

Use any other Rum but BUNDABERG RUM!!!  

                                  Enjoy!                    Colleen    (who may have Bundaberg Heritage ...)

Asian pork and chicken balls

Ideal for those Christmas parties just around the corner. These tasty little morsels are ideal to make ahead of an event and freeze.  That is, if you can get them to the freezer before disappearing.  You may not need the quantities below but you can see they are easy to do in bulk.

Makes approx. 20

Ingredients

500g chicken mince
500g pork mince
4 shallots finely sliced
2 cloves crushed garlic
2 teaspoons of grated fresh ginger (or galangal)
3 ends of lemon grass (white section) smashed
2 teaspoons sesame oil
1 dessertspoon soy sauce
1 dessertspoon sweet chilli sauce
Small bunch of coriander leaves washed carefully and chopped
3 coriander roots finely chopped (optional)
3-4 medium chillies chopped finely (alter quantity to preference)

Method

Simply combine all ingredients in a large bowl. 
Mix (by hand is best) until all ingredients evenly combined.
With wet hands form into small balls about the size of a plum.
Place on greased oven tray and cook at 180 degree C for 20 minutes.

Mamma Marmalade

Fried Rice ‘Whatever’ Omelette

Do you have days where the hours seem to evaporate? One minute it’s noon, then in the blink of an eye - 6pm.  The family needs dinner but what can you toss together that is satisfying, filling and nutritious?  My Fried Rice ‘Whatever’ Omelette takes minutes to prepare and cook. A few simple standby ingredients mean it can be on the table in 20 minutes – better than any takeaway.

Eggs, vegies, maybe some leftover roast chook and rice create an easy, tasty meal – with ‘Whatever’ you have in the fridge!

                                

TIPS AND HINTS : The secret weapon is your own cooked and frozen rice.  Any time I cook rice I make double then spoon the extra into small freezer-safe containers or ziplock bags.  The key is to keep the rice a little loose and fluffy, don’t push it down – just push the air out of the container gently and seal.  Small batches defrost superfast and ziplocks can be flat-stacked in the freezer easily.  The defrosted rice will not be quite as lovely as freshly cooked rice but because it has dried out a little it is perfect for fried rice or even as the base to soak up a rich curry sauce. 

Preparation and cooking  I slice, dice, stir, cook so allow 20 minutes including defrosting the precooked rice.

Serves    I usually serve this for 4 people - just adjust amounts to your needs

Ingredients

This list is very flexible – main ingredients are the eggs and precooked rice so vary the rest to suit yourself. This recipe I made from the 'odds and sods' vegies I had in the fridge and pantry.

2 onions, chopped

A splash of Peanut Oil (or your preference)

2 cloves of garlic, crushed

½ red capsicum – chopped

½ red chilli – finely sliced (leave out or increase depending on your chilli preference)

1 stalk celery – finely sliced

Small chunk of eggplant – small dice

¼ cabbage – finely shredded

1 carrot – grated

Few mushrooms – sliced

Optional: diced precooked roast chicken, or ham or sausage

From the garden – sliced shallots, parsley and chives

From the freezer – handful of peas and corn

Couple handfuls of baby spinach

Dash of soy sauce (I like low salt)

Splash of sweet chilli sauce

Ground pepper – white or black

¼ teaspoon 5 spice powder

2/3 to 1 cup of defrosted pre-cooked Rice

6 - 8 eggs – lightly whisked (I usually find 6 large eggs enough)

Handful of snow peas – shredded for final crunchy garnish

Method

Use a good sized frypan that is suitable for stove top that can also go under the oven griller.

Preheat the grill ready to crisp up the top of the omelette prior to serving.

You want to cook the veg on the stove frypan but still retain some crunch so just add the hard veg first then the meat and finally the softest veg followed by the egg. Then grill til golden.

Heat the oil in the frypan on the stove.

Add the onion and cook gently til golden.

Add and cook the garlic, chilli, capsicum and eggplant. 

Stir and heat through the diced meats.

Sprinkle the rice over and stir through until golden to combine with the other flavours.

Toss through the shredded cabbage and carrot, celery and the sliced mushrooms, followed by the peas and corn.

Add the spinach, chives, shallots, parsley.

Season with a splash of soy, sweet chilli sauce, spices and pepper.

Taste and adjust to your preference.

Gently pour the whisked egg mixture through the veg. Check stove top is not too hot. 

Lift the veg slightly to allow the egg to coat the base.  Cook gently but avoid excessive stirring.

When the egg is almost cooked, pop the pan under the grill until cooked and golden – keep an eye on it – cooks very quickly.

Remove from grill. Allow to cool for a minute and drizzle the tiniest amount of soy sauce over.

Cut into wedges and sprinkle with the shredded snow peas.

                                            Enjoy!  Colleen