Chocolate Cookie Trifle Recipe | Evening With Shireen | Chef Shireen Anwar

Method:

Stir together half cup caramelized condensed milk with the cream cheese and ¼ cup milk, if mixture is too thick add more milk, the consistency should be like a custard, stir the coco powder and more milk into remaining caramelized condensed milk, if thick add more milk.

To assemble:

Cover the bottom of the trifle bowl with crushed cookies, top with a layer of caramelized cream cheese mixture, follow another layer of cookies, then caramelized coco mixture, another layer of cookies and a final layer of caramelized cream cheese mixture, chill the trifle for at least 2 hours before serving, serve chilled.

Coleslaw Method:
Take a bowl, add oil, honey, vinegar, lemon juice, all the spices, mix well, add veggies, keep aside.
Ingredients Barbeque chicken filling

Barbeque pulled chicken burger Method:

Heat 2 tbsp oil in a pan, add all the spices, mix for 2 mins, add shredded chicken, mix and keep aside.

To assemble:
On burger bun apply 1000 island dressing, cheese slice, shredded chicken, coleslaw, top with bun and serve with fries

Method for sauce:

Heat oil in a pan, add chicken with chopped garlic and chopped onion, fry for 5 mins, add in all the ingredients under chicken sauce, mix well cook until done, keep aside.

Method for ranch sauce:

In a blender put egg, mustard paste, garlic vinegar, start pouring in the oil, gradually till sauce is thick and creamy, add then rest of the ingredients for ranch sauce, keep aside.

Method for alfredo sauce:

Heat butter in a pan add garlic, add in cream, milk, cream cheese, all the seasonings.

To assemble:
Grease a pyrex dish, layer boiled lasagne sheets, pour a layer of ranch sauce, then alfredo sauce, followed by chicken and both the cheese, repeat the layer as you like, lastly sprinkle with parsley and dried oregano, bake on 180 d for 20 mins till light golden.