CARAMEL CRUMBLE TOPPING

Ingredients-

4 digestive biscuits
3 tbsp castor sugar
50 gms butter

Method-

* Coarsely grind the sugar.
* In a pan melt the sugar until it begins to caramelise.
* Add the butter, shaking the pan to mix the caramel with the butter as it melts.
* Add the ground biscuit, coating them in the caramel.
* Put it on a plate and chill for 5 min.
* Brake into pieces and top on ice cream and serve.

HOME-MADE SWEET CHILLI SAUCE

Ingredients-

60g caster sugar
3 garlic cloves, peeled
3cm piece fresh ginger, peeled and roughly chopped
2 fresh red chillies, deseeded and roughly chopped
Small handful of coriander leaves
Juice of 1 large lime
1 tbsp fish sauce
1 tbsp soy sauce

Method-

* Place the sugar in a small saucepan with 3-4 tablespoons of water.
* Stir to dissolve the sugar, then bring to the boil for 5-8 minutes until reduced and thickened.
* Make a coarse paste of garlic, ginger, red chillies, coriander leaves and lime juice.
* When the sugar syrup has reached a light golden caramel colour, carefully add the spice paste.
* Stir in the fish and soy sauces.
* Return to the boil and simmer for 1-2 minutes.
* Take the pan off the heat and leave to cool completely before serving.

RED WINE CAPE GOOSEBERRY SAUCE

Ingredients-

Cape gooseberries-200 gms
Castor sugar-1/2 cup
Lemon zest of 1 lemon
Water-1 cup
Red wine-300 ml
Chicken stock-300 ml
Honey-2 tbsp
Butter, hard and cubed-30 gms
Salt
Pepper

Method-

* Put a pan of water on fire and melt the sugar in it.
* Add the lemon zest.
* Boil for a few minutes till it thickens slightly.
* Add the gooseberries and let it cook for 3-4 min.
* Take it off the fire and let the gooseberries cool in the syrup.
* Put the red wine in a pan.
* Season with salt and pepper.
* Reduce it to half.
* Add the chicken stock and reduce it to half.
* Stir in the honey.
* Monte with the butter.
* Transfer the gooseberries to the sauce.
* Add the syrup according to taste.