The Good, The Bad, and The Duck-ly: New American Specials

For this weekend only, Manuka Kitchen is transforming Fulham into the Wild (South)West! With a brand new special and the return of an old favourite, there’s a lot of media buzz around our American-style menu. Check out the star-studded cast below:

The Cowboy is played by our Duck and Waffle. It’s a succulent duck leg and crispy fried egg on a sweet waffle bed. Duck and Waffle got the leading part because of its surprising spiced-honey drizzle.

The Damsel is played by our Sweet Corn Fritters. With three stacks of golden-brown fritters topped with a dollop of yoghurt and apple and pear chutney, they’re sure to add some much-needed depth (and height) to the role.

And the Cowboy’s Trusty Horse is played by our much-beloved classic, the Peanut-Butter Chocolate Tart. Peanut-butter ice cream, rich chocolate ganache, and a salt-pretzel base; always there when you need it!

Limited theatrical release between the 25th-26th of February. Grab your tickets while you can!

Peanut butter, chocolate and pretzel tart.

This recipe is just in time for Easter weekend, filled with rich chocolate and delicious fluffy peanut butter. Easy to make crushed pretzel base, choc filling and peanut butter topping this recipe.

Ingredients

  • salted pretzels 170g
  • brown sugar 2 tbsp
  • unsalted butter 150g, melted

CHOCOLATE FILLING

  • caster sugar 80g
  • cocoa powder 80g
  • drinking chocolate powder 120g
  • 70% dark chocolate 60g
  • unsalted butter 30g

PEANUT BUTTER TOPPING

  • smooth peanut butter 85g
  • caster sugar 55g
  • soft cheese 110g
  • double cream 125ml, whipped to soft peaks

Method

  • STEP 1
  • To make the base, blend the pretzels in a food processor, then add brown sugar and butter. Press the mix into 6 × 8cm tart tins and leave in the fridge to firm up.
  • STEP 2
  • Bring the sugar, cocoa, drinking chocolate and 235ml water to the boil and leave to bubble for at least 10 minutes until thickened. Take off the heat, add the chocolate and the butter and stir until the mixture is smooth, then pour into the chilled moulds. Cool again for about two hours, or until the chocolate has set.
  • STEP 3
  • Mix the peanut butter, sugar and soft cheese in a food processor, then fold in the cream and serve with the tart and raspberries, if you like.
VIEW CART