Food Diaries Recipe | 18 Dec 2022 | Recipes: Chocolate Orange Cookies & Cranberry Chicken | Zarnak Sidhwa

Method
• Beat butter. Add the brown sugar and beat until creamy. Add in egg and vanilla essence. Add in flour, cinnamon and salt. Add in the zest, orange juice and walnuts. Turn the dough out onto a floured surface and divide into two. Shape each half into an 8-inch log. Tightly wrap the logs in plastic wrap and chill in the refrigerator for atleast 4 hours or overnight. Remove logs from the refrigerator and slice into 12 thick cookies and place cookies on baking sheets lined with silicon, about 2 inches apart. Bake the cookies at 180 degrees C for 12-14 minutes or until brown around the edges. Allow to cool for 5 minutes on the cookie sheet, then transfer to cooling rack to cool completely.
• Melt the chopped chocolate until completely smooth. Dip each completely cooled cookie halfway into the chocolate and place onto silicon mat. Sprinkle with sea salt and orange zest. Place the sheet into the refrigerator to help the chocolate set.

Method
In a bowl, whisk all the pudding mix ingredients together. Seal in an airtight container for later use. To make pudding, in a saucepan, bring 2 cups of milk and 1/2 cup of Instant Pudding Mix to a boil. Reduce the milk to a simmer and stir constantly for about 5 minutes or until the pudding thickens. Remove from stove, pour into a large bowl and let cool completely. To prevent the “skin” that forms on puddings, press plastic wrap directly onto the top of the pudding and place in the fridge to chill.
In a deep glass trifle bowl, layer half of the cake crumbles, half of the fudge sauce, half of the pudding, half of the crushed dark chocolate biscuits, half of the chocolate chips, and half of the whipped cream. Repeat layers in the same order. Cover and refrigerate for a couple of hours or overnight. Top with curled chocolate shavings and serve.

Method
Blend all the ingredients except the chicken and the butter. Marinate the chicken with the marinade. Rest for 2 hours. Cook in an oven for 25 minutes or in a non stick frying pan. Garnish with cranberries and mint yogurt.