Here are two recipes from Jade Rawlinson.

PEANUT BUTTER & ICE CREAM PIE W/ HOT FUDGE SAUCE - serves 10


INGREDIENTS:
300g packet choc chip cookies
40g butter, melted
1 Tablespoon milk
1 Litre vanilla ice cream
1 1/3 cup (375g) crunchy peanut butter

Sauce:
200g dark choc, chopped coarsely
50g white marshmallows, chopped coarsely
300ml thickened cream


1. Grease 24cm-round loose based flan tin
2. Blend or process cookies until mixture resembles coarse breadcrumbs. Add butter & milk; process until combined
3. Press cookie mixture evenly over base and around side of tin; refrigerate 10 minutes
4. Beat softened icecream and peanut butter in large bowl with electric mixer until combined. Spoon filling into crumb crust. Cover; freeze pie 3 hrs or overnight.
5. Drizzle slices of pie with hot fudge sauce to serve.

HOT FUDGE SAUCE - Combine all ingredients in small saucepan; stir over heat, without boiling, until smooth.

Tips: Use a good quality ice cream
Warm a large knife in hot water, quickly dry it & cut pie while knife is still hot




INDIVIDUAL CHICKEN & LEEK PIES - serves 8

INGREDIENTS:
1.2kg boned chicken thigh, skin removed
Salt & freshly ground pepper
2 Tablespoon plain flour
2 Large leeks, quartered lengthwise & sliced
150g unsalted butter
1/2 Cup freshly chopped parsley
2/3 Cup Milk
1 Cup cream
1 Egg
Puff Pastry

Chop each thigh into bite - sized pieces & toss with seasoned flour. Wash leek well & dry in a cloth. Melt 1/2 the butter in a large frying pan & saute leek for 10 min over moderate heat until well softened. Tip into a bowl. Melt 1/2 remaining butter in pan and saute 1/2 of the chicken until golden & barely cooked. Transfer to bowl with leek. Repeat with remaining ingredients. Toss with parsley. Return half the mixture to pan, add 1/2 the milk and 1/2 the cream & allow to bubble for 5 minutes. Transfer to a clean bowl & repeat with remainder of chicken mixture, cream & milk. Combine both batches & check seasoning. Cool. Preheat oven to 200 degrees Celsius. Fill oven-proof ramekins with chicken mixture, cut rounds of puff pastry & place on top. Brush with egg wash. Bake for about 25 - 30 minutes or until top is golden brown.

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