Archive for the ‘fruit’ Category

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Gin + tonic + cake: what’s not to love?

October 24, 2011

You may remember that in the past couple of years, the Empress and I have had the onerous duty of judging the annual Allen & Unwin Staff Bakeoff  (I recall waxing lyrical about it here and here).  Well, this year I can report that the duty was even more onerous, because the Empress was struck down by a bout of near pneumonia and was unable to drag herself from her sick bed even for cake, which is, I think I can say, unprecedented. (I suspect the only thing that would have got her off her deathbed that day would have been the world’s best bit of bacon, but even that would have been a struggle.)

So in my last year as judge, it was a tricky task. I was aided by the fact that some of the most dedicated contenders were out of the country or not competing this year for other reasons, so my task was slightly easier. But that still made fifteen tiny pieces of cake, biscuit and savoury tart I had to eat!

The winner this year, by a hair’s breadth, was Kate Justelius-Wright with this gorgeous and original Gin & Tonic Cake. As you will know, I have more a salty-fat-tooth than a sweet one, so this was a very subjective judgement (which may prompt A&U competitors to quite reasonably ask what the hell I was doing there anyway!) – but this cake is exactly my cup of tea: a thick syrupy slab of citrussy goodness. It is not too sweet, has the deliciously bitter & chewy shred of lemon on top – and let’s face it, any cake with gin in it cannot be a bad thing.

Kate has kindly supplied the recipe, which comes from Julie Le Clerk’s Favourite Cakes. Judging by the deliciousness of this one, you sweet-toothed cake lovers might want this baby on your Christmas lists … I plan to give this a shot quite soon, possibly employing the one-for-the-cake, one-for-the-cook G&T methodology. The photo here is of Kate’s cake. I think you should all go make it and report back to us here. And for my next post I shall be returning to my spiritual home in the savoury world.

INGREDIENTS – CAKE

  • 125g butter, softened
  • 1 cup caster sugar
  • 3 eggs
  • 1/2 cup sour cream
  • finely grated zest of 2 lemons
  • 1 cup plain flour
  • 1 tsp baking powder
  • Gin & Tonic syrup (see below)

 1. Preheat oven to 170 degrees celsius. Line a 12 x 22cm loaf tin with non-stick baking paper, leaving an overhang of 5cm on all sides.

 2. Place butter & sugar in a bowl and beat with an electric mixer until pale and creamy. Beat in eggs, one at a time, then beat in sour cream. Stir in lemon zest.

 3. Sift flour and baking powder over creamed mixture and stir to combine. Spread into prepared tin and bake for 60 minutes or until a skewer inserted in the centre comes out clean.

 4. Stand cake in tin for 15-20 minutes before removing to a wire rack to cool completely. When cold, pour hot G&T syrup over the loaf.

 INGREDIENTS – SYRUP

  • ½ cup tonic water
  • juice x 2 lemons
  • ½ cup white sugar
  • 1 lemon, finely sliced
  • ¼ cup gin

 1. Combine tonic water, lemon juice and sugar in a saucepan. Bring to the boil then turn down heat and simmer until syrupy (5 minutes or so)

 2. Add lemon slices and simmer for 2 more minutes. Remove from the heat & stir in gin.

Posted in dessert, fruit, pastry & baking, zing things | Tagged , | 9 Comments »

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How to make a vegetarian smile, pt II

September 17, 2010

The last entirely vegetarian dinner party I cooked was a wintry little number, but very satisfying, with a few  nicely contrasting elements I think. The mainstay was a mushroom ragu served on creamy polenta, paired with a side dish of a punchy green salad with lentils & goat’s cheese.

There are a couple of things that made this work well. First, both the ragu and the lentils used  the roasted vegetable stock, as I described ages ago here. This time though, I took a leaf out of Skye Gyngell’s book – her secret flavour weapons often include tamari sauce and maple syrup, so I added a tablespoon of each to the reduced stock. I swear this little combo, while not leaping out as separate flavours, really gives a layered depth and complexity to the stock.

Next was the assortment of mushrooms. I used about 600g of combined chopped Portobello, field and Swiss brown mushrooms, and later added – importantly – a good tablespoon’s worth of dried porcinis to the mix. Again, this gives a big hit of rich flavour.

Mushroom ragu with creamy polenta

  • 4 tablespoons olive oil
  • 1 medium onion
  • 1 medium carrot, peeled and finely chopped
  • 4 cloves garlic, chopped
  • 1 stalk celery, chopped
  • 600g chopped fresh mushrooms
  • 1 x can peeled tomatoes
  • 1 cup red wine
  • 1 cup roasted vegetable stock
  • 10g dried porcini, rehydrated & chopped
  • 2 bay leaves
  • 2 sprigs thyme
  • 1 sprig rosemary
  • Salt and freshly ground black pepper
  • grated Parmesan, to serve
  1. Heat oil & add celery, carrot, onion, garlic and some sea salt, sauté until soft.
  2. Add a good big knob of butter & a little more oil, turn up the heat and – gradually, in batches – sauté the fresh mushrooms with the mirepoix over a high heat until the mushrooms lose most of their moisture and are nicely browned.
  3. Add wine, tomatoes, stock and herbs and bring to the boil, then turn down to a simmer.
  4. Add the chopped porcini and liquid to the sauce.
  5. Stir, then simmer uncovered for around 30 minutes (or even up to an hour),  till the sauce has reduced and thickened, adding another good slug of oil if it looks too watery. Add stock or water if at any stage it becomes too thick.
  6. Season with salt and freshly ground pepper.

Not long before you’re ready to serve, make the creamy polenta – this is dead simple, as described here, but does take a little time. Just do the onion & milk bit ahead of time, and if you need to, have your guests chat with you in the kitchen while you stir.

Spoon the polenta into shallow pasta bowls, and top with a heap of the mushroom ragu (add a tiny swizzle of olive oil at the last second, if you dare), and sprinkle with Parmesan at the table.

Green salad with lentils & goat’s cheese

This zingy little salad can be made completely ahead of time and simply dressed & tossed just before you eat.

1. Sling half a cup of puy lentils into a pan of hot vegetable stock, and simmer for 20 minutes or till tender. Drain and return to the pan with a splash of olive oil till ready to assemble the salad.

2. Have some slow-roasted tomatoes (scroll down on the Essential Ingredients page) ready to go.

3. When you’re ready to serve, toss some good green salad leaves (specially good with some texturally springy ones, like curly endive and radicchio as well as soft lettuce) together with the scattered lentils and tomatoes in a bowl with a dressing of three-parts good extra-virgin oil to one-part best-quality balsamic vinegar. Then tear up some marinated goat’s cheese  (or even better, your homemade labneh!) and toss it into the salad in chunks. Serve in a bowl at the table.

Sweet ending

For dessert, I can’t recommend this whole orange cake highly enough – and because it’s made with almond meal instead of flour, it gives your guests another dose of good nutty protein. Serve it with some more yoghurt or cream on the side. Another almondy option is a frangipane tart, and although I haven’t made this particular one, there is a beautiful-sounding recipe here. Otherwise, I’d go for some other fruit-based dessert.

So there you have it – a simple but I think nicely varied vegetarian dinner menu for four, with heaps of punchy flavour and texture, and also providing a reasonably diverse mix of protein, dairy, carbohydrate and lots of other goodies.

I would love to hear comment from our vegetarian visitors about how this combination might be improved – and as well, keep your ideas for zingy vego dinner party dishes coming.

V

Posted in dairy, ethics, fruit, grains, herbs & spices, pulses, starches miscellaneous, Uncategorized, vegetable, winter food, zing things | Tagged , , , | 2 Comments »

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The Vine Intervention, pt 1

February 19, 2010

Till now, my appreciation of Vitis vinifera has been limited to a lifelong (and let’s admit it, rather passionate) love affair with the grape. I’ve admired the leaves from afar – on the plant – but cooking with them has never appealed. I know everybody loves dolmades, for example, but their vineleaf wrapping has always been way too slimy for my liking. Frankly I’ve found eating dolmades too often to feel like popping a big fat slug in the mouth. So the idea of using those vine leaves packed in oil – ugh.

But joy of joys, these reservations are in the past, because this week I have discovered the joy of cooking with fresh vine leaves, and there ain’t no turning back. I love them. And now I’m plotting to somehow grow a vine here, for our own supply.

This new affair began when Mr & Ms Melba offered me some leaves from their gorgeously lush and laden vine, and mentioned a turkish vine leaf ‘pie’ Ms M had made. I had to check that out. And then the stars aligned, with Karen Martini’s incredible looking vine leaf recipes in last week’s Sun Herald.  Both these dishes are the business. I urge you to pluck a big handful of leaves next time you are in the vicinity of a vine, and try them. One other great thing about the leaves is, as I discovered by leaving a sealed plastic bag full of them in the fridge and then forgetting them for a whole two weeks, that they keep incredibly well. When I opened the bag it was as if they were picked minutes before. Amazing.

This post I’ll share the Karen Martini recipe, which I now understand is a variation on a traditional Greek dish (JMo, if you’re out there, can you confirm?), but was a revelation to me.  Next time, the pie.

Now the recipe below used packaged vine leaves, but was perfect with fresh. The only preparation I did was soak the leaves in boiling water for 10 minutes, then drain and press dry in a tea towel, and cut out the hard stalk. We used nectarines in place of peach and it was delicious. Having never heard of saba, I used vin cotto as suggested. Di-vine.

Karen Martini’s vine-leaf wrapped haloumi with peach

1 large bulb garlic

olive oil

1 packet haloumi cheese, sliced into 8 pieces

8 vine leaves (rinsed, if packet, or fresh prepared as above)

2 ripe peaches (or nectarines), cut into wedges

1/2 lemon, juiced

3 tbsp saba, a grape must reduction (or vin cotto, or balsamic vinegar)

1. Cut the top off the garlic bulb, drizzle with oil, wrap in foil and roast in a moderate oven for 40 minutes or till soft. Allow to cool.

2. Smear each haloumi slice with the roasted garlic, then wrap tightly in a vine leaf.

3.  Heat 80ml olive oil in a non-stick frying pan over medium heat and cook haloumi for 1 minute each side, till the cheese starts to melt, but not burning the leaf.

4. Arrange on a plate, scatter with the nectarine or peach and drizzle with the lemon juice and vin cotto / saba .

Posted in dairy, dips & snacks, fruit, starters, summer food, Uncategorized | Tagged , , , , , , | 3 Comments »

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Getting figgy with it

January 25, 2010

About mid January each year I start stalking the grocery shelves for figs.

I’m not sure what it is about figs that just gets my blood fizzling – the textural feast, perhaps? The soft, creamy interior with that slightly powdery skin? Or maybe it’s just that I pretty much always eat them with prosciutto, and that ol sweet/salty flavour bomb is simply irresistible. And then there’s the absence-makes-the-heart-grow-fonder factor; with such a relatively short season, their arrival is cause for celebration and one is simply obliged to make a fig festival of the fact each year.

On Saturday I saw the first display in our grocer’s – of local figs that is, not Californians which have been there for a while, priced at something like four bucks each – and so of course I pounced on a big punnet of squat, heavy little beauties. That evening, before we had a chance to eat them, we went to dinner at our friends Mr & Ms Lilyfields’, and were served a fig salad so delicious that I was compelled to try to replicate it immediately the next day.

Ms Lilyfield used the classic combo of prosciutto, soft cheese & figs (I’ve used gorgonzola and other blue cheeses before – and oh, my it’s good) but she chose that amazing Persian feta, to which she added the lovely, slightly bitter, sharpness of radicchio. The finishing touch was a drizzle of luscious caramelised balsamic vinegar.

As I say, we loved it so much we tried a similar thing ourselves the next evening, and it was fantastic. So here’s my made-up copycat version. You gotta be careful not to overdo the sweetness in this, specially with the dressing. You can buy caramelised balsamic (I was given some of this last year and it is gorgeous stuff), but it’s also very simple to make. Oh and I reckon this salad would be incredible with labneh too; that’s my next plan.

Ms Lily’s luscious
fig salad with caramelised
balsamic dressing

- 1 punnet fresh figs

- 4-5 slices prosciutto, torn

- radicchio leaves

- basil leaves

- marinated feta cubes

- ¼ cup balsamic vinegar

- 1-2 tablespoons brown sugar (depending on how sweet you want it)

  1. Cut figs into halves or quarters and brush with a teeny bit of olive oil.
  2. Grill these on a tray with the prosciutto for a few minutes until the figs are warmed & the prosciutto crisp.
  3. Meanwhile, simmer the balsamic vinegar and sugar in the smallest pan you have, and gently reduce it till it’s thick and syrupy.
  4. Arrange the radicchio leaves in a bowl (or, more glamorously, on separate plates for each person) and drizzle with good olive oil.
  5. Top with the figs, prosciutto and add as much feta as you like – about three tablespoons is probably plenty.
  6. Gently mix these and the leaves together with your hands, add the basil and drizzle the lot with the balsamic syrup and season.
  7. Stand by for groans of delight.

Of course there are lots of other things to do with figs, including just popping one in your mouth for the pleasure explosion – I’m keen to hear your faves. Any fig festival contributions to share?

Posted in fruit, salad, starters, summer food, Uncategorized, vegetable, zing things | Tagged , , , | 15 Comments »

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Sweet & sour: spicy cumquat chutney

August 27, 2009

cumquatsInspired by Fiona’s comment about Indian food yesterday, plus the fact we had been given two kilos of beautiful Killcare cumquats by our friends the Nannas of Naremburn, I messed around with a few chutney recipes and came up with this spicy Indian-style cumquat chutney.

I began with the recipe for spiced kumquat chutney here, and then made a few variations based on what I had in the cupboards, and by flipping back and forth through Stephanie Alexander’s orange book to check out her pickled cumquat, her mango chutney (p733) and her peach chutney (p519).

Mine turned out a little sweeter than I would’ve liked, but adjusting the sweetness with plenty of salt and a little lime juice I think I’ve ended up with a lovely thick, sweet Indian-style chutney with a nice note of gingery heat. To those of you who’ll find a jar on their doorsteps, just don’t use too much at once! It’s quite tart as well, but the cumquat fruit itself has a nice slightly bitter edge …

cumquat chutneyThe original recipe called for currants; I had only a handful of currants in the larder but lots of barberries, the tart little rubies I found on our Persian excursion the other week, so I threw them in instead, which doubtless bumped up the sour/tart factor.  I also threw in some cardamom pods, cinnamon, whole cloves and star anise. Anyhoo, if you’re game and have heaps of ready cumquats on your conscience, try it out. I take no responsibility for the outcome, though!

Sweet & spicy cumquat chutney

  • 2kg cumquats, halved or quartered (it’s good to get the seeds out now, but if you can’t be bothered, it is possible to scoop them out later with a slotted spoon – bit laborious either way, but the latter is more meditative…)
  • 3-4 cups sugar
  • 1.5 cups orange juice
  • 1.5 cups water
  • 1 cup white wine vinegar
  • 2 sticks cinnamon
  • 5 star anise
  • pinch of whole cloves
  • 1 cup currants or half currants and half barberries
  • 1 large knob ginger, finely chopped
  • 2 birdseye chillies, chopped
  • a teaspoon or two dried chilli flakes, to taste
  • 3 tablespoons salt (or more, to taste)
  • (optional) juice 1 lime

jarschutneyThrow everything but the lime juice into a heavy-based saucepan, reserving a little of the sugar and salt until you taste it at the end.

Stir over heat until sugar has dissolved and chutney has come to boiling point. Boil steadily for an hour or so, until the chutney reduces and becomes thick.

Adjust seasoning with sugar and salt, then bottle into sterilised jars.

This quantity made eight small to medium jars of chutney.

Posted in chutneys & pickles, fruit, herbs & spices, recipes | Tagged , | 2 Comments »

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A Persian excursion

July 31, 2009

persianstuffOne of the best reasons for having a proper food writer as a friend is joining them for the spontaneous suburban sojourn in search of a particular dish or ingredient. The Empress took me the other day to Auburn in the mid-west of Sydney, where all things Persian, Afghan, Turkish & Lebanese can be found (and where the Gallipoli Mosque is a feature).

As DrDi wrote recently, it’s very cool for we postcode-centric Sydneysiders to take a trip along the discovery highway to an unvisited suburb – and the Empress is the gal to do it with. Our trip was a short sharp operation but chock full of discoveries for me. First stop was a great restaurant for lunch, where among the delights was an an eggplant dip to die for called Kashk-e bademjan; I devoured the lot and got an extra tub for takeaway.

After that we popped into a Persian supermarket where we filled our shopping bags with these goodies: green raisins, dried sour cherries, barberries and slivered pistachios. The shop guys and we managed to cross the language barrier with the aid of some friendly other customers, which was a very nice part of the encounter.

I haven’t used any of these staples of Persian cooking yet, and have never seen those ruby-red barberries or the chewy black and very tart sour cherries before, but plan to have a go very soon at a polow – a Persian pilaf, basically, which apparently has a lovely crusty bottom.

I’ve checked out some polow recipes with barberries here and with sour cherries here and here and here.

But I’m also thinking that both of these would be delicious chucked into any tagine or, as I found after taking this photograph, just eaten as a little dried-fruit mix from a bowl.

Years ago when making the divine mast-o khiar – a yoghurt & cucumber dip with walnuts, green raisins & rose petals (and another recipe here)  I had the devil’s own job finding green raisins, and now I know they’re everywhere in any Middle-Eastern suburb I feel a bit of a dill for buying them from these elegant and expensive packagers (although their stuff is top quality, so if you can’t get near a Persian supermarket, they are worth a shot online).

And as for my plans for the pistachios, well obviously the list is endless. But apart from Karen Martini’s quite incredible baked lemon and goat’s curd cheesecake with pistachios (from Where the Heart Is, but Stonesoup has an adaptation here – scroll down to find it), I have just come across this delicious-sounding pistachio dukkah which sounds a very fine idea.

Now, off to Culburra for the weekend with a bunch of food-crazy friends. Will return fatter and more recipe-laden than ever next week…

Posted in countries, dips & snacks, fruit, recipes, starches miscellaneous | Tagged , , , , , | 4 Comments »

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Lady Marmalade

July 19, 2009

marmaladeMy husband recently returned from a visit to his mum, Annie, bearing Gift: this jar of cumquat marmalade, made on a whim from the cumquats in her own garden and last week’s Good Living recipe (I think this recipe here is the one, right Annie? Let me know if not!).

Anyway, it wasn’t till yesterday that I had some of it slathered on toast (sourdough from the excellent Bourke St Bakery which happily for us has opened a new shop just a couple of blocks from our house). And my, that stuff was good.

This marmalade is magic – I’m not much of a jam person, having a reasonably low sugar tolerance, and so absolutely love this stuff which is sweet but tart and just with that teeny subtle bitterness that  makes marmalade so much more interesting than jam.

So this is, as you see, a cheat’s blog, given that today’s recipe is not only someone else’s but I didn’t even make it  - but it’s so good, and looks so beautiful, that I thought the Lady Marmalade wouldn’t mind me sharing her triumph with you.

The Lady reports in her comment on the polenta posting that this recipe is easy and results in feelings of industrious virtue.  And I am sure that if there are any tricks or tweaks required, she will let us know.

I have never made jam or anything like it in my life, but I heartily recommend you all rush off and make jars of this stuff (and then pop one  in the post to me…)


Posted in fruit, recipes, winter food | 4 Comments »

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Zest for life

June 2, 2009

lemon zestFurther to our earlier discussion of simple but essential kitchen gadgets, I hereby withdraw my remarks to Hughesy about the humble zester being interchangeable with a grater.

For I now am in love with a six-dollar zester – it takes up no space, and is perfectly designed to take exactly the right depth of citrus peel for flavour and texture.

I realise now that a grater either takes too much or (in the case of our super-fine Microplane), too little, with the latter result being a sort of vaguely citrusy fairy floss instead of the sharp, fresh zing required. And digging too deeply, of course, means icky bitter pith. 

And as for lemons, oranges and limes, and why these zesty friends must be included in  life’s truly essential ingredients – well, you all know. ’Sundry items too numerous to mention’, as the old clearance sale adverts in the Cooma-Monaro Express used to say. We’re talking sharpening up and /or sweetening everything from lamb shanks to roast chook to fruit salad to curries to chocolate cake.

Maggie Beer puts citrus peel in everything – from this incredibly delicious Moroccan poached ocean trout (have cooked several times, it’s from my treasured copy of  Maggie’s Table that chefbro Hamish gave me for Christmas – personally signed and everything, following their cooking gig together in Shangers) to the completely different but equally luscious  Haloumi & Citrus Lentils (ditto).

Skye Gyngell is another lemon freak, and her wonderful book A Year in My Kitchen is one of my favourites.  Here’s what she says about lemon zest:

The zesting of a lemon could never be described as a recipe, but this is an ingredient I use so often that it warrants a mention …  

Lemon zest works beautifully when tossed into a simple salad whose leaves include basil, mint, chervil and rocket. The addition of grated Parmesan, lemon juice and good olive oil is all that is needed, in my mind, to creat a perfect green salad. 

The tangy zest also cleans up the flavour of many desserts that would otherwise seem a fraction too sweet. Similarly, it works well to counteract the potentially cloying flavour of pickled fruits. In essence, lemon zest is a simple, quick way to add freshness to your cooking. There is no real secret, just be sure that to use the finest holes on your grater and only use the yellow part of the skin. The white pith tends to taste very bitter. Grate your zest as close as possible to the time that you are going to use it, as it will dry out fairly quickly if left out uncovered, or indeed even covered in the fridge overnight. 

Posted in equipment, fruit, recipes, vegetable, zing things | Tagged , , , | 3 Comments »

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Holus bolus – whole orange cake

April 26, 2009

orangecakeThe dimpled things in life are often the best.

Why does the idea of making a cake using a whole orange – peel, pith, flesh & all – appeal to me so deeply? Apart from the taste and texture of the purely gorgeous orange and quince cake we’ve made twice in the last couple of weeks, from Jared Ingersoll’s Danks Street Depot Sharing Plates book, there’s just something I absolutely love about chucking a whole piece of otherwise fiddly fruit into a cake. 

There are lots of different variations on this cake, which seems to have originated with the classic Claudia Roden Middle Eastern Orange Cake. Some (like hers & Jared’s, which I will now refer to as ours) use almond meal instead of flour (and are thus perfect for gluten-intolerant folk)  but otherwise whole-orange-cake devotees appear to divide into two camps – old boilers and cold callers. Read the rest of this entry ?

Posted in dessert, fruit | 15 Comments »

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Quince prince

April 17, 2009

gardenamateurFenella’s food feature has led me in a roundabout way to her friend Jamie’s garden blog, Garden Amateur - well worth checking out right this minute for his beautiful quince photos and prep & cooking tips.

Sean and I picked some quinces in Bathurst on the weekend, in the garden of a friend, and the weekend will see S doing some quincy magic with them, I hope – specifically, an orange cake with quinces that Steph alerted us to, from Jared Ingersoll’s book, I think?

Will show you the results, if they happen …

Posted in fruit, growing food | Tagged , | Leave a Comment »

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