Stoner’s Delight is a sugary homage to chef Dan Hong’s days of smoking dope after school and raiding the junk-food section of the supermarket. Found at Ms G's in Potts Point, Sydney, and now in Hong's new cookbook, Mr Hong, the concoction is not for the faint-hearted - brace yourself for an intense sugar rush upon consumption.
Serves 6–8 (or 4, depending on how stoned you are).
Doughnut Ice Cream
7 egg yolks
175 g (6 oz) caster (superfine) sugar
675 ml (23¼ fl oz) milk
190 ml (6½ fl oz) thin (pouring) cream
1 teaspoon ground cinnamon
6 cinnamon doughnuts, cut into small pieces
Put the egg yolks and sugar in a bowl and whisk for about 5 minutes, or until airy and thick. Add the milk,
cream and cinnamon to a saucepan over a high heat and bring to the boil. Whisking continuously, slowly add the hot custard to the yolk–sugar mixture. Continue whisking until everything is well combined. Add the doughnut pieces and, using a handheld blender, mash them into the mixture. Remove from the heat and leave to cool. Churn in an icecream machine according to the manufacturer’s instructions. Spoon into a container and store in the freezer, covered.
Potato Chip Praline
200 g (7 oz) caster (superfine) sugar
200 g (7 oz) liquid glucose
250 g (9 oz) your favourite salted potato chips
Line a baking tray with baking paper. To make the caramel, add the sugar and 2½ tablespoons water to a heavy-based saucepan over a high heat. Resist the urge to stir, just allow the heat to begin to transform the sugar. Gently swirl the water to move things around a little bit, and use a wet pastry brush to brush down the side if crystals start to appear.
Once the mixture reaches a light blonde colour (about 150°C/300°F on a sugar thermometer), add the potato chips and stir quickly to combine. You need to cover the chips with the caramel. Quickly spread the praline over the prepared tray then leave it to cool and harden. When the praline is solid, break it up with a pestle to create random-sized shards. Transfer to an airtight container and store in the freezer.
6 belly bacon slices, about 3 mm thick x 10 cm long (18 x 4 inch)
brown sugar, for dusting
Preheat the oven to 155°C (310°F/Gas 2). Line a baking tray with baking paper and then spread the bacon In a single layer (with no overlapping) on the tray. Sprinkle the bacon liberally with brown sugar (at least 1 tablespoon per slice… remember this dessert is for stoners).
Cover the whole surface of the bacon with the sugar, then bake for 15–20 minutes, or until the bacon is caramelised and crisp. When cooled, store in an airtight container in the freezer.
Mars Bar Slice
4 x 55 g (2 oz) Mars Bars, cut into 1 cm (½ inch) pieces
120 g (4¼ oz) unsalted butter, plus 15 g (½ oz) for the topping
120 g (4¼ oz/4 cups) Rice Bubbles
110 g (3¾ oz) dark chocolate, broken up into coarse chunks
Line an 18 x 20 cm (7 x 8 inch) slab tin with baking paper. Put the Mars Bars and the 120 g (4¼ oz) of butter into a microwave-proof bowl. Microwave on high for about 2 minutes or until the Mars Bars melt. Remove the bowl, add the Rice Bubbles and stir them in. Pour the mixture into the prepared tray and, wearing food prep gloves or using clean, dry hands, press it out evenly. Refrigerate for 2 hours to set.
Put the chocolate and the 15 g (½ oz) of butter in a heatproof bowl and place over a saucepan of boiling water. Stir until the chocolate has melted. Pour over the Mars Bar slice and, using a spatula or palette knife, smooth the topping out so it is in an even layer. Return the tray to the fridge and leave for 2 hours for the topping to harden. Once completely set, un-mould the slice and cut into 1 x 3 cm (½ x 1¼ inch) pieces. Store in an airtight container.
Peanut Butter Dulce de Leche
395 g (14 oz) tin condensed milk
100 g (3½ oz) smooth peanut butter
Puncture a small hole in the top of the tin of condensed milk (this will prevent it from exploding from pressure later). Put a small plate at the bottom of a deep saucepan and place the punctured tin on top. Fill the saucepan with enough water to reach about three-quarters of the way up the tin. Bring the water to a boil and continue to simmer for about 3 hours, keeping the water level topped up as it evaporates. After 3 hours, turn the heat off and leave the tin to sit in the water for an hour. Remove from the water and set aside to cool.
Open the tin and scoop out the condensed milk into a bowl. Add the peanut butter. Using a whisk, mix in 200 ml (7 fl oz) water a little at a time until you have a smooth texture. Cover and keep in the fridge until ready to use.
500 g (1 lb 2 oz/4 cups) frozen raspberries
175 g caster (superfine) sugar
Add both ingredients to a small saucepan and cook over a medium heat, stirring occasionally for about 20 minutes or until a semi-thick consistency is achieved. You don’t want to cook the sauce too long (this will create a jam – there should still be a little freshness about it).
2 ripe bananas, peeled
vegetable oil, for deep-frying
50 g (1¾ oz) icing (confectioners’) sugar, mixed with ½ teaspoon ground cinnamon
Slice the bananas in half lengthways and then cut each half into two pieces. Spread the kadaifi pastry across the bench. Roll each piece of banana in the kadaifi at least four times, then cut and fold the pastry to make a nice banana parcel. Store in the fridge until ready to fry. Fill a large heavy-based saucepan one-third full with vegetable oil and heat to 180°C (350°F) or until a cube of bread dropped into the oil turns golden in 15 seconds. Deep-fry the banana fritters in batches
for about 1 minute, or until crisp and golden brown. Drain on paper towels and dust with cinnamon-infused icing sugar. Keep warm.
Spoon some of the peanut butter dulce de leche on a plate, followed by a few teaspoons of raspberry sauce. Next, add a few tablespoons of potato chip praline to the plate followed by 4–5 pieces of Mars Bar slice. Place the banana fritter on one side and, on the other side, a scoop of doughnut ice cream. Stick a piece of candied bacon in the ice cream and serve.
Mr Hong is out now at all good book retailers.