COOK-OFF RECIPES:

Chef Karen Ford, from the Kingaroy Hospital Auxiliary Canteen, prepared this peanut and Kahlua pie dessert served with peanut butter butterscotch sauce and cream fraiche at the 2007 PCA South Burnett Regional Culinary Competition.

Wine Accompaniment:
Crane's Late Harvest Frontignac

Ingredients

Chocolate Sweet Pastry
100g castor sugar
150g softened butter
1 egg
225g plain flour
25g cocoa powder

Peanut Kahlua Pie
250g brown sugar
250g castor sugar
250g butter
50g cocoa powder
1/4 cup corn flour
1/4 cup water
100ml Kahlua
4 eggs
1/2 cup Lyte and Crunchy peanuts

Peanut butter butterscotch sauce
1 tblsp butter
2 tblsp brown sugar
1/2 tsp vanilla
1/2 cup smooth peanut butter
1/2 cup cream
Pinch salt

Method

Chocolate Sweet Pastry
Cream the butter and sugar. Add the egg. Sieve together the flour and cocoa powder and add to the rest of the ingredients until just combined. Press into a greased and floured flan tin.

Peanut Kahlua Pie
Combine all the ingredients except the peanuts and eggs in a saucepan. Heat until all are combined and the butter is melted. Leave to cool for five minutes.

Whisk together the eggs and combine with the chocolate mixture. Pour into a flan tin lined with chocolate pastry.

Sprinkle the peanuts over the top. Bake in a moderate oven for 45 minutes. Cool well before serving.

Peanut Butter Butterscotch Sauce
Combine the butter and brown sugar in a saucepan and heat until it starts to boil. Add all the remaining ingredients and stir until combined.

Local Produce
Lyte and Crunchy sugar-infused peanuts - The Peanut Van, Kingaroy
Smooth Peanut Butter - The Peanut Van, Kingaroy
Creme Fraiche - Kingaroy Cheese
Mint - Windera Hydroponics