I love this Banana Pudding Pie with Speculaas Crust. It is banana pudding all grown up. Speculaas, also called speculoos, also called biscoff, are spicy shortcrust cookies. If you’ve had cookie butter you’ve tasted the same flavor. They are caramelized, spicy, crunchy, and addictive. After much research (ahem) my favorite is the Lotus Biscoff brand. This spicy pie crust adds a great dimension to this creamy, meringue topped banana pudding. It also goes great with chocolate pies. If you’re more of a traditionalist you could make the shell with vanilla wafers. The riper the bananas the sweeter they are, but you don’t want them brown or too mushy to slice. A thermometer really helps to check the temperature of your pudding to make sure it will set, but you can also eyeball it if you don’t have one.
These are absolutely the best sausage rolls. Decadent pork belly is balanced with pork shoulder and lightened with panko bread crumbs. Fresh herbs are also key here. They are salty and slightly spicy. If you are serving to children or picky eaters you can omit the cayenne. Of course puff pastry adds to the yumminess.
If you don’t have a grinder you can get your butcher to grind the meat for you.
I like to make these as small bites, but you can make them larger if you like. This makes a large batch. Save some for later to bake for a quick breakfast or snack.
This recipe for pâte brisée is my go to pie crust recipe. It works with both sweet and savory fillings. It can be made quickly in a food processor. Also it stays flaky if you need to reroll your crust. If you don’t have a food processor you could always form it by hand. The butter must be at a cool room temperature to blend correctly. I usually make the dough the day before baking to prevent shrinkage. This makes a large batch, as large as my food processor can handle. Freeze what you don’t need and save time later.
Yields 2 lb/ 910 g
This recipe was inspired by Andy Ricker’s Khai Luak Kap Khanom Pang Ping in The Drinking Food of Thailand. I have applied different cooking techniques.
Coddled eggs are gently cooked and can run the gamut from hardly cooked to mostly cooked. They are similar to poached eggs as they traditionally are barely cooked with an intact runny yolk, but whereas poached eggs are dropped directly in the water, coddled eggs are cooked in a simmering water bath (bain-marie) in a heatproof vessel. These coddled eggs are cooked in mason jars and given an extra umami kick with some Maggi seasoning.
You could get egg coddlers, heat proof cups with lids, especially for this purpose, but I used some small 4 oz mason jars. Heat proof ramekins could also be used.
You need a shallow pan with a tight fitting lid to make a bain-marie. Water should be 3/4 high on the jars. Test this with empty jars, keeping in mind the water will be displaced. Put a trivet at the bottom of the pan to keep the jars from touching the bottom of the pan. Bring the water to a gentle simmer.
The eggs are simply flavored with salt, freshly ground white pepper, and Maggi seasoning sauce, a dark thin hydrolysed vegetable protein-based (MSG) liquid condiment that was first developed in Switzerland in the 19th century. MSG gives the liquid a rich umami flavor that only requires a few drops for impact. MSG has been used to season food for a hundred years and the “Chinese restaurant symptom” has been shown to be a fallacy so feel free to enjoy your MSG.
This recipe is adapted from The Drinking Food of Thailand by Andy Ricker with JJ Goode.
For the palm sugar simple syrup I used some tablets I already had. I’ve used palm sugar in several forms, dried blocks and moist tubs. These have been my favorite; they’re so easy to work with. I used five, which was slightly over the 2 1/2 ounces called for in the recipe.