tag:blogger.com,1999:blog-14630109845374731142024-03-13T08:36:58.840-07:00Skamp's KitchenJenn Radfordhttp://www.blogger.com/profile/09637204214603402957noreply@blogger.comBlogger183125tag:blogger.com,1999:blog-1463010984537473114.post-62102299624819348832016-03-25T01:23:00.003-07:002016-04-07T03:06:10.733-07:00Quick and Good Friday Seafood - Smoked Salmon and Broccolini One-Pot Spaghetti<div class="separator" style="clear: both; text-align: center;">
<a href="http://i1292.photobucket.com/albums/b564/skampskitchen/IMG_0432_zpsb4sbeeov.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Quick amd Good Friday Seafood - Smoked Salmon and Broccolini One-Pot Spaghetti" border="0" src="http://i1292.photobucket.com/albums/b564/skampskitchen/IMG_0432_zpsb4sbeeov.jpg" height="426" title="Quick amd Good Friday Seafood - Smoked Salmon and Broccolini One-Pot Spaghetti" width="640" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">It's been an almost unforgivably long time since I've posted. Sorry. I don't really have an excuse, just haven't gotten around to it. So for Good Friday I thought I'd post a quick and really simple seafood dish that tastes amazing.</span><br />
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">This is the most frequently occurring dish in our house at
the moment. And for the last, oh, month or so. It is divine and oh so easy to
make. It helps that Lance has been hot-smoking salmon like there’s no tomorrow.
And that I wholeheartedly support this habit. But most supermarkets and delis
have some good hot-smoked salmon options available for sale these days for if
you don’t have yourself a Lance. You only really need 1 fillet for this 4-person
dish as the flavour of the smoked fish is quite strong and penetrates the cream
so well. Smoke and fat are best friends, (think smoked butter, smoked cheese,
smoked brisket) so it makes sense that the cream benefits from the smoke as
well. And the whole thing cooks in one pot. Seriously. I’ve heard tell of
one-pot-pastas but finally braved it myself and now there’s no going back.
Especially with this specific dish. If it’s more than a week since we’ve had
it, Lance reminds me that there’s smoked salmon in the house. And it tastes
super fancy and complicated. It will impress the socks off people when in
reality, you’ve cooked a bit of onion and garlic, then popped everything else
in the pan and walked away until it’s cooked.</span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
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<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: "georgia" , "times new roman" , serif;"> Oh, and this works just as well with asparagus!</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
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<h2>
<span style="font-family: "georgia" , "times new roman" , serif;">Smoked Salmon and Broccolini One-Pot Spaghetti</span></h2>
</div>
<span style="font-family: "georgia" , "times new roman" , serif;">500g dry spaghetti</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 cups fish stock</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3 cups water</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 cup cream</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">4 heaped tsps. prepared horseradish</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 bunch broccolini, sliced into 3cm lengths</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 hot-smoked salmon portion</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 tsp pink peppercorns</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 brown onion, diced</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3 cloves garlic, minced</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Salt and pepper to taste</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Parsley and red chili flakes to serve (optional)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
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<span style="font-family: "georgia" , "times new roman" , serif;">Heat a large, deep-sided saucepan to medium and add a
splash of olive oil. Add the onions and sweat for 5 minutes, or until
translucent. Add the garlic and cook for a further 5 minutes. Add the pink
peppercorns, the fish stock. water, cream and horseradish and stir to combine. Check the seasoning, but make it a little less salty than you ordinarily would. Otherwise when the liquid reduces, it'll be too salty. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Add the dry spaghetti and push under the liquid. Raise the heat gently to bring the liquid
to the boil, then reduce to a simmer and leave for 15 minutes. The noodles
should be definitely soft enough to stir at this point. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Add in the broccolini
and salmon, stirring through the mixture. Cook for another 5 minutes, or until
al dente. The majority of the liquid will be dissolved into a beautiful creamy
sauce. Check for seasoning and serve with chili flakes and fresh parsley.</span><br />
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Jenn Radfordhttp://www.blogger.com/profile/09637204214603402957noreply@blogger.com0tag:blogger.com,1999:blog-1463010984537473114.post-44564319720505228302016-01-25T21:43:00.000-08:002016-01-25T21:43:01.655-08:00An Australia Day Roast - Roast Lamb with Aperol Chickpeas<div class="separator" style="clear: both; text-align: center;">
<a href="http://i1292.photobucket.com/albums/b564/skampskitchen/IMG_0468_zpslo8jcrno.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="An Australia Day Roast - Roast Lamb with Aperol Chickpeas" border="0" src="http://i1292.photobucket.com/albums/b564/skampskitchen/IMG_0468_zpslo8jcrno.jpg" height="426" title="An Australia Day Roast - Roast Lamb with Aperol Chickpeas" width="640" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Even if the weather is hot and gross and the idea of having
the oven on is unbearable, sometimes you feel like some roast lamb. That’s not
just me, yeah? Thank goodness for hooded BBQs! We will actually roast in the BBQ
all year around, not just in summer because Lance likes to get the smoker going
to flavour, well, everything. But a smoked leg of lamb is a beautiful thing, so
I do not complain. I encourage! This recipe is flavourful enough to not require
the smoke, but 9 times out of 10, if you get served a roast at our house, it
will be smoked. You can smoke this or not, either way it is pretty spectacular.</span></div>
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</div>
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<span style="font-family: Georgia, Times New Roman, serif;">Over the past few years, aperitivos have really come into
their own in WA as we embrace the bitterness in summery spritzes. I absolutely
love the citrusy fresh flavours in Aperol and Campari and the like. We have spritz
weather, and a particularly balmy afternoon with an Aperol and soda inspired
this recipe. The basic premise of this dish is to balance a leg of lamb atop
some chickpeas, onions, garlic and Aperol so that the chickpeas will soak up
the delicious lamb juices as well as the boozey liquid below as they cook. It’s
important to only rub salt on the top of the leg of lamb, otherwise the chickpeas
develop a hard outer shell and become tough. Season the chickpeas at the end of
the cooking process. The best part of this recipe is that you can just pop it
in the BBQ and leave it cooking and it’s a side dish and meat in one dish. Add
a green salad and you are done for dinner, folks. You can rotate the lamb a few
times if you want, to ensure even cooking, but I don’t always bother (don't salt the lamb at all if you want to rotate). Still check on the liquid levels every so often to make sure the chick
peas don’t dry out. I’ve also added some diced carrots and capsicum to the chickpeas
to boost the vege content and that’s also worked a treat. Any leftover chickpeas
can be used in salads to take to work the next day, the Aperol scent reminding
you that the weekend is no more than 5 days away!</span></div>
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<div style="margin: 0cm 0cm 0pt;">
<h2>
<span style="font-family: Georgia, Times New Roman, serif;">Roast Lamb with Aperol Chickpeas</span></h2>
</div>
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, Times New Roman, serif;">1 leg of lamb</span></div>
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, Times New Roman, serif;">2 brown onions, cut into thin half moons</span></div>
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, Times New Roman, serif;">5 cloves garlic, minced</span></div>
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, Times New Roman, serif;">1 cup dried chick peas, soaked overnight.</span></div>
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, Times New Roman, serif;">3 sprigs thyme</span></div>
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, Times New Roman, serif;">1 cup dry white wine (such as Sauvignon Blanc)</span></div>
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, Times New Roman, serif;">1 cup Aperol</span></div>
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, Times New Roman, serif;">1 cup water</span></div>
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, Times New Roman, serif;">Salt and pepper</span></div>
<div style="margin: 0cm 0cm 0pt;">
</div>
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, Times New Roman, serif;">Rinse your soaked chickpeas and place them in a heatproof
bowl or pot. Boil the kettle and pour over the chickpeas. Leave for 20 minutes
while you preheat your BBQ to 160C using only the burners on the grill side,
not the plate side (alternatively, you can use your oven). Drain the chickpeas.</span></div>
<div style="margin: 0cm 0cm 0pt;">
</div>
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, Times New Roman, serif;">Spread the chickpeas into the bottom of a roasting pan. Add
the onion, garlic and thyme. Pour over the wine, Aperol and water, gently stir
it all together. Rest the lamb on top of
the chickpeas, presentation side up and put on the plate of the BBQ (indirect
heat) and put the lid down. After half an hour, turn the lamb upside-down
carefully with tongs. After another half hour, turn the lamb back the right
side up. Continue roasting for a further 30-45 minutes, depending on how well
done you like your roast. All the while, keep an eye on the liquid level of the
chickpeas. They will slowly be soaking up the liquid, but you don’t want them
to dry and catch on the bottom, add a little extra water if necessary.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span style="font-family: Georgia, 'Times New Roman', serif;">When the lamb is done, remove it from the chickpeas and set aside on a warm plate, tented in foil to rest for 20 minutes. Pop the lid back down on the BBQ, keeping the chickpeas cooking in this twenty minutes, the liquid should evaporate, leaving a sticky gravy-like onion mixture and the chickpeas should be soft. Season to taste, and serve a pile of chickpeas with a few slices of roast lamb and a green salad.</span></div>
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Jenn Radfordhttp://www.blogger.com/profile/09637204214603402957noreply@blogger.com0tag:blogger.com,1999:blog-1463010984537473114.post-66278232447891203242016-01-03T20:31:00.002-08:002016-01-03T20:31:27.808-08:00Experimenting with Produce - Smoked Capsicum Hummus with Toasted Lamb, Quinoa and a Poached Duck Egg<br />
<div style="margin: 0cm 0cm 0pt;">
<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Calibri;"><br /></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">One of my colleagues has a mini farm on her property, with
chickens and ducks. I’ve been the lucky recipient of a few dozen fresh chicken
eggs and when I mentioned I’d never tried duck eggs before, she brought some in
for me to try. Lance stressed me out a little by asking what I was going to do
with them, because I had to make something special to match the specialness of
the duck eggs. The pressure was on! I didn’t know anything about duck eggs,
apart from the fact that they’re bigger than chook eggs. And from ducks. I was
told to expect richer, creamier eggs. A large yolk. They are fattier than chook
eggs, but also have a higher protein content. They’re apparently great to bake
with, and great for egg-heavy things like custards and soufflés. </span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;"> </span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">Ok. Well, with this knowledge but still no personal
understanding of what to expect, I thought the first try would be best kept
simple. A nice poached egg to let the flavours shine. (Yes, I know this is
technically a soft-boiled egg, but David Chang calls this version a poached egg
in my <a href="https://www.bookdepository.com/Treme-Lolis-Eric-Elie/9781452109695">Treme</a> cookbook and if it’s good enough for him, it’s good enough for me).
Making a poached egg a meal, I thought I’d make some hummus mash of sorts,
flavoured with a capsicum Lance had smoked on the weekend (my house is currently
filled with an array of yummy smoked things, like salmon, capsicum, cashews as
Lance experiments with a new chamber smoking technique). Just some roast
capsicums will suffice if you don’t have a Lance/smoking fiend around you. If
you do it yourself, really char the skins so they have a little smokiness, and
add a teaspoon of smoked paprika to ramp up the smoke flavour more.
Instead of tahini, I thought I’d toast and blend some sunflower seeds in the
mix, and subbed balsamic vinegar for acid instead of lemon juice to add an
extra layer of complexity to the smoke.</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;"> </span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">I beefed up the whole situation with some leftover roast
lamb and toasted quinoa adds heft as well as salt and texture. Sub in whatever
leftover meat or even chorizo or bacon as you see fit. A bit of a green salad
adds some fresh crunch and voila…a lovely meal comes together.</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;"> </span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div style="margin: 0cm 0cm 0pt;">
<div style="border-image: none;">
<span style="font-family: Georgia, "Times New Roman", serif;">So, my verdict on the duck eggs? The taste is basically the
same as chicken eggs, but with a creamier mouthfeel. If you are into your
#yolkporn like I am, duck eggs will be right up your alley! The yolks blended
into the hummus to make it rich, without having added all the olive oil of a
normal hummus. Definitely think I’ll be adding duck eggs to the repertoire!</span></div>
<div style="border-image: none;">
<span style="font-family: Calibri;"><br /></span></div>
</div>
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<h2 style="margin: 0cm 0cm 0pt;">
<br /></h2>
<h2 style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">Smoked Capsicum Hummus with Toasted Lamb, Quinoa and a Poached Duck Egg</span></h2>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">¼ cup sunflower seeds</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">1 tbsp olive oil</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">3 cloves garlic, minced</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">1 tin chickpeas, drained and rinsed</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">1 cup chicken or vegetable stock</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">1 smoked capsicum (or roasted capsicum if you can’t access a
smoked one, with 1 tsp smoked paprika)</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">1 tbsp balsamic vinegar</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;"> </span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">¼ cup quinoa, rinsed and dried</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">1 cup diced roast lamb</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">1 tsp sumac</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">Salt and pepper to taste</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;"> </span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">2 duck eggs, room temperature</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;"> </span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">Heat a medium saucepan to low and toast the sunflower seeds
for 2-3 minutes, tossing the pan here and there to stir until it smells nutty
and toasty, but not browned. Pour out onto a cutting board or plate and set
aside to cool. In the same saucepan, add the olive oil and garlic, and cook for
1-2 minutes or until translucent. Be careful not to burn. Add the stock and
chickpeas and bring to a steady simmer. </span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;"> </span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">Peel the skin off the smoked capsicum (much like roasting
them, it should come off fairly easily), core, de-seed and roughly chop. Stir
into the chickpeas and leave to simmer for 10 minutes for the flavours to fuse.
Remove from the heat, add the sunflower seeds and blend the whole thing until
smooth with a stick blender. Stir through the balsamic vinegar, check for
seasoning and set aside with the lid on to keep warm.</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;"> </span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">Bring a small saucepan of water to the boil. Prepare a bowl
of ice water. Gently lower the duck eggs into the boiling water and set a timer
for 4 minutes, 30 seconds.</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;"> </span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">Meanwhile, heat a frypan to medium high and add the quinoa
and lamb. If the lamb isn’t very fatty, you might need to add a tablespoon of
oil to stop it sticking. Mix around to heat the lamb and toast. The quinoa
should go a light golden colour and the edge of the lamb will crispen.</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;"> </span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">Pull the eggs out of the water and plunge into ice water to
stop the cooking and cool enough to be able to handle. This should only take 30
seconds or so. </span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;"> </span></div>
<div style="border-image: none;">
<span style="font-family: Georgia, "Times New Roman", serif; font-size: 11pt; mso-ansi-language: EN-AU; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Plate the hummus, then gently peel an egg and
serve on top, you can either split it to have the yolk spill out or leave it
whole for the diner to do. Mix the sumac into the quinoa mix and season.
Sprinkle over the top. Serve!</span></div>
<div style="border-image: none;">
<span style="font-family: Georgia;"><br /></span></div>
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<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-ansi-language: EN-AU; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><div class="separator" style="clear: both; text-align: center;">
<br /></div>
</span></div>
Jenn Radfordhttp://www.blogger.com/profile/09637204214603402957noreply@blogger.com0tag:blogger.com,1999:blog-1463010984537473114.post-4763216892552030942015-12-23T19:07:00.000-08:002015-12-23T19:07:23.195-08:00Three Recipes - Coriander Panna Cotta, Cauliflower Crackers, Quinoa Crackers<div style="margin: 0cm 0cm 0pt;">
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Georgia, "Times New Roman", serif; margin-left: 1em; margin-right: 1em;"><img alt="Three Recipes - Coriander Panna Cotta, Cauliflower Crackers, Quinoa Crackers" border="0" src="http://i1292.photobucket.com/albums/b564/skampskitchen/IMG_0239_zps0cvbgzyd.jpg" height="640" title="Three Recipes - Coriander Panna Cotta, Cauliflower Crackers, Quinoa Crackers" width="426" /></span></div>
<br />
<a href="http://i1292.photobucket.com/albums/b564/skampskitchen/IMG_0223_zpsrd5ddomw.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;"><img alt="Three Recipes - Coriander Panna Cotta, Cauliflower Crackers, Quinoa Crackers" border="0" src="http://i1292.photobucket.com/albums/b564/skampskitchen/IMG_0223_zpsrd5ddomw.jpg" height="426" title="Three Recipes - Coriander Panna Cotta, Cauliflower Crackers, Quinoa Crackers" width="640" /></span></a><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<span style="font-family: Georgia, "Times New Roman", serif;">A few years back I was at a restaurant and full after eating
a massive plate of ribs. But they brought out the dessert menu in that usual
dance that has me reading the list and nothing really grabbing my eye, so I end
up just getting the bill and going. Or maybe a coffee. I can be fairly
selective about desserts, if there’s not something that sounds a bit different
or exactly what I feel like, I usually don’t bother. Basil panna cotta.
Interest officially piqued, I ordered it. A wobbly pale green mound was brought
out to me, the aroma of basil evident before I’d even tasted it. The bright
herb punched through the cream and sweetness, made brighter still by lime zest.
It was such a fun little dessert. Ever since then, I’d had it in my mind to
make some herby panna cottas. It sat on my flavour combination list and was
largely ignored as I chose to make new dishes that cropped up. Until one day,
it just jumped out at me. I needed to make a herb panna cotta. Only I needed it
to be savoury.</span></div>
<div style="margin: 0cm 0cm 0pt;">
</div>
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">This makes enough for 6 or so panna cotta, depending on how
big your mould/serving dishes are, which meant I got two goes at serving it for
Lance and I. The first time I served it with pulled beef and cauliflower
crackers and called it Coriander Panna Cotta. The second time I served it with
seed crackers and salsa and called it Guacamole pannacotta. The base for the
panna cotta is the usual cream, but rounded out by avocado and Greek Yoghurt,
which makes it more acceptable, nutrition-wise as a dinner option than just
cream. Both ingredients adding their own special silkiness and flavour profiles
to the dish. The cream portion is infused with coriander and spring onions with
just enough honey to take the bite out of the yoghurt’s tang.</span></div>
<div style="margin: 0cm 0cm 0pt;">
</div>
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">I’ve included both cracker recipes below as well. The seed
crackers come together particularly quickly. I made them as some friends stood
around one afternoon and they were done and baked before the first glass of
wine was finished. They were fairly impressed! The cauliflower ones are almost
as easy, but with the added step of steaming and draining the vegetable first.
If you were going to make them fresh for a dinner party, the vegetable cooking
portion could be done a day ahead and refrigerated. The addition of linseeds
also helps to soak up some of the cauli’s excess water and bind the crackers
together.</span></div>
<div style="margin: 0cm 0cm 0pt;">
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<span style="font-family: Georgia, "Times New Roman", serif;"></span><br /></div>
<h2 style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span></h2>
<h2 style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">
Coriander Panna Cotta</span></h2>
<span style="font-family: "calibri";"></span><br />
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: "calibri";"><span style="font-family: Georgia, "Times New Roman", serif;">500mL cream</span></span></div>
<span style="font-family: "calibri";">
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><span style="font-family: Georgia, "Times New Roman", serif;">1 bunch coriander</span></div>
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><span style="font-family: Georgia, "Times New Roman", serif;">2 spring onions, white and tender green tips</span></div>
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><span style="font-family: Georgia, "Times New Roman", serif;">1 tbsp honey</span></div>
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><span style="font-family: Georgia, "Times New Roman", serif;">½ tsp pink peppercorns</span></div>
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><span style="font-family: Georgia, "Times New Roman", serif;">½ tsp salt</span></div>
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><span style="font-family: Georgia, "Times New Roman", serif;">½ cup greek yoghurt</span></div>
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><span style="font-family: Georgia, "Times New Roman", serif;">2 ripe avocadoes</span></div>
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><span style="font-family: Georgia, "Times New Roman", serif;">¼ cup water</span></div>
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><span style="font-family: Georgia, "Times New Roman", serif;"> 2 tsps gelatin powder</span></div>
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">
</span></div>
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<span style="font-family: Georgia, "Times New Roman", serif;">Place 450mL cream in a small saucepan along with the
coriander, spring onions, honey, salt and pink peppercorns. Gently heat until
just below boiling, then take off heat, cover and set aside to infuse for 30
minutes. Strain into a clean saucepan. Place the remaining 50mL of cream in a
small glass and sprinkle the gelatin powder, set aside to ‘bloom’ for 5
minutes. Reheat the infused cream to a simmer and then stir in the bloomed
gelatin cream. Stir to combine and continue stirring until the gelatin
dissolves, then take off the heat.</span></div>
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">
</span></div>
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">Using a blender, combine the avocadoes, yoghurt water until
smooth. Blend in the cream and check for seasoning. Pour into moulds and
refrigerate 24 hours or so until set.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">
</span></div>
</span><br />
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;"><a href="http://i1292.photobucket.com/albums/b564/skampskitchen/IMG_0208_zpsssxj2dje.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Three Recipes - Coriander Panna Cotta, Cauliflower Crackers, Quinoa Crackers" border="0" src="http://i1292.photobucket.com/albums/b564/skampskitchen/IMG_0208_zpsssxj2dje.jpg" height="426" title="Three Recipes - Coriander Panna Cotta, Cauliflower Crackers, Quinoa Crackers" width="640" /></a></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><a href="http://i1292.photobucket.com/albums/b564/skampskitchen/IMG_0214_zpsq5miedx5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Three Recipes - Coriander Panna Cotta, Cauliflower Crackers, Quinoa Crackers" border="0" src="http://i1292.photobucket.com/albums/b564/skampskitchen/IMG_0214_zpsq5miedx5.jpg" height="426" title="Three Recipes - Coriander Panna Cotta, Cauliflower Crackers, Quinoa Crackers" width="640" /></a></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><a href="http://i1292.photobucket.com/albums/b564/skampskitchen/IMG_0219_zpsnkztori6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Three Recipes - Coriander Panna Cotta, Cauliflower Crackers, Quinoa Crackers" border="0" src="http://i1292.photobucket.com/albums/b564/skampskitchen/IMG_0219_zpsnkztori6.jpg" height="426" title="Three Recipes - Coriander Panna Cotta, Cauliflower Crackers, Quinoa Crackers" width="640" /></a></span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<h2 style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">Cauliflower Crackers</span></h2>
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">½ head cauliflower</span></div>
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">1 tbsp linseeds/flaxseeds</span></div>
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">1 egg</span></div>
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">Cajun seasoning to taste (around 1/4 tsp ought to do it)</span></div>
<div style="margin: 0cm 0cm 0pt;">
</div>
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">Cut the cauliflower into tiny rice-like pieces
(alternatively, process to ‘rice’ in a food processor). Steam or microwave for
a few minutes until tender, then set aside to cool. Place in muslin and squeeze
out as much liquid as possible.</span></div>
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">
</span></div>
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<span style="font-family: Georgia, "Times New Roman", serif;">Preheat oven to 160C. Grease an oven tray.</span></div>
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">
</span></div>
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<span style="font-family: Georgia, "Times New Roman", serif;">Mix together the cauliflower, linseeds, egg and seasoning.
Mix well to combine, then press firmly into the greased oven tray. Set aside
for 10 minutes, then bake for 15 minutes, or until golden on top. Cool 5
minutes, then slice.</span></div>
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">
</span></div>
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
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<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br /></div>
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<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: "calibri";"><br /><span style="font-family: Georgia, "Times New Roman", serif;"></span></span></div>
<h2 style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">Quinoa and Seed Crackers</span></h2>
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">½ cup quinoa flakes</span></div>
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">2 tbsp sunflower seeds</span></div>
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">2 tbsp pumpkin seeds</span></div>
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">2 tsp sesame seeds</span></div>
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">1/8 tsp salt</span></div>
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">1/8 tsp pepper</span></div>
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">1/2 tsp coriander seeds</span></div>
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">1 egg white</span></div>
<div style="margin: 0cm 0cm 0pt;">
</div>
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">Preheat oven to 130C</span><br />
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<span style="font-family: Georgia, "Times New Roman", serif;">Mix all the dry ingredients together. Create a well in the centre and add the egg white. Gently whisk the egg, then slowly start bringing in the dry ingredients until completely combined. Dump onto a piece of baking paper. Place another piece of baking paper on top and roll out with a rolling pin until very thin – around 2mm. Gently pull the top piece off and discard.</span></div>
<div style="margin: 0cm 0cm 0pt;">
</div>
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">Bake for 7-10 minutes, or until the edges start to look golden. Watch carefully. Remove from the oven, slice into desired cracker size and gently flip over. Pop back in the oven for another 5-7 minutes, or until they’re golden on the other side too. Set aside to cool, then enjoy!</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<div style="margin: 0cm 0cm 0pt;">
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Jenn Radfordhttp://www.blogger.com/profile/09637204214603402957noreply@blogger.com0tag:blogger.com,1999:blog-1463010984537473114.post-64516654708093810222015-12-15T14:46:00.002-08:002015-12-15T14:46:43.031-08:00Skamp's Chocolate Christmas Crackers<a href="http://i1292.photobucket.com/albums/b564/skampskitchen/IMG_0557_zpsiktpfnn3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img alt="Skamp's Chocolate Christmas Crackers" border="0" src="http://i1292.photobucket.com/albums/b564/skampskitchen/IMG_0557_zpsiktpfnn3.jpg" height="425" title="Skamp's Chocolate Christmas Crackers" width="640" /></span></a><br />
<div style="margin: 0cm 0cm 0pt;">
<span lang="EN" style="font-size: 10pt; mso-ansi-language: EN; mso-bidi-font-size: 12.0pt; mso-fareast-language: EN-AU;"><span style="font-family: Georgia, Times New Roman, serif;"><a href="http://i1292.photobucket.com/albums/b564/skampskitchen/IMG_0543_zpsksumnojq.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Skamp's Chocolate Christmas Crackers" border="0" src="http://i1292.photobucket.com/albums/b564/skampskitchen/IMG_0543_zpsksumnojq.jpg" height="425" title="Skamp's Chocolate Christmas Crackers" width="640" /></a></span></span><br />
<span lang="EN" style="font-size: 10pt; mso-ansi-language: EN; mso-bidi-font-size: 12.0pt; mso-fareast-language: EN-AU;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span>
<span lang="EN" style="font-size: 10pt; mso-ansi-language: EN; mso-bidi-font-size: 12.0pt; mso-fareast-language: EN-AU;"><span style="font-family: Georgia, Times New Roman, serif;">At Christmas time, I
tend to get pretty adventurous around dessert. Not sure why I make an intricate
dessert – I guess because if not at Christmas, then when? Last year, I made
<a href="https://www.instagram.com/p/-PptsZEf-D/?taken-by=jennradford">Gingerbread terrariums</a> which I realise now never made it on to the blog. Gingerbread cake
bottom, lime cheesecake “snow”, tiny Piparkoogid (Christmas biscuit) houses and
marzipan trees. Time consuming and fiddly to make, but nothing terribly
revolutionary in the elements. This year…this year I was genuinely worried
about my dessert turning out. Because this year I had gone to the <a href="http://yelp.com.au/">Yelp</a> Elite
Event at the new State Building and watched <a href="http://suelewischocolatier.com.au/">Sue Lewis</a> do a little presentation
on tempering chocolate that demystified the whole thing and made it seem really
simple. And then I stumbled upon an Adriano Zumbo recipe for <a href="http://www.gourmettraveller.com.au/recipes/recipe-search/chefs-recipes/2009/11/adriano-zumbo-gianduja-christmas-crackers/">Chocolate Christmas Crackers</a> and with this both happening a few weeks before a Christmas
party, it seemed like it was something I needed to attempt.<span style="mso-spacerun: yes;"> </span>The basic idea is a chocolate cylinder, with
chocolate ends designed to look like a Christmas cracker. It’s filled with
chocolate mousse and a pop-rocks truffle as the “pop” of the cracker. Cute,
right? </span></span></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, 'Times New Roman', serif;">Cute but terrifying! I
was so worried about actually working with the chocolate, I actually did a
trial run. And I never do trial runs for things like this because I’m lazy! In
re-reading over the original recipe with Lance, I discovered a few things, 1. The
picture from the Adriano Zumbo recipe is inaccurate. I don’t think it’s just
styling and camera angles, I think his dimensions of a 5cm x 10cm tube is way
too fat for the pictured Christmas Cracker look. And 2, as Lance pointed out to
me – they aren’t even real. If you look carefully, they are just “bridges” of
chocolate with chocolate ends balanced up against them. The chocolate doesn’t
curl around to make a cylinder, so it’s not even the real thing. Tricksy
stylists! That scared me even more. But…it’s actually not that difficult –
given you can get a few simple items. I had a fairly infuriating trip to
Spotlight trying to find sheets and/or rolls of acetate – which is listed as a
product they stock on their website. I was sent to various corners of Spotlight
by various staff members. I had one try to sell me PVC table cloth material
instead. Described as “readily available in craft stores” by every chocolate
and cake making resource, it was so hard to get, that I didn’t. In the end, I
found a thicker acetate sheet that was designed for quilting templates. It’s
less flexible than you ideally want it to be for chocolate, so it was pretty hard to
make the chocolate coating – but with no time to search for an alternative (and
not trusting posting times this time of year), I had to make do. You can buy 10cm high cardboard tubing for making your own cardboard crackers at Riot Art and Craft (but not
acetate). You can prep ahead by making the mold elements (roll, acetate
rectangles, baking paper rectangles) way ahead of time.</span></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div style="margin: 0cm 0cm 0pt;">
<span lang="EN" style="font-size: 10pt; mso-ansi-language: EN; mso-bidi-font-size: 12.0pt; mso-fareast-language: EN-AU;"><span style="font-family: Georgia, Times New Roman, serif;"> </span></span><span style="font-family: Georgia, 'Times New Roman', serif;">The rest I simplified
somewhat to make it a bit easier on myself. Not to mention cheaper by removing
the gianduja chocolate. Instead of making a truffle centre, I made a long
‘string’ of pop-rock chocolate to simulate the cardboard ‘popper’ in a real
cracker. Like the original, it uses toasted rice bubbles to enhance the pop
quality, and I added chocolate crumb from the <a href="http://milkbarstore.com/main/press/milk-bar-cookbook/">Milk Bar</a> cookbook for extra
chocolate-y texture. Feel free to just use rice bubbles and pop rocks if you
can’t be bothered with the crumb. The mousse I flavoured with Chambord to play
with the berry flavour of the pop rocks I used, and because I was intending on
adding freeze-dried raspberries - but I couldn’t find any so used freeze-dried
strawberries instead. The tartness of the berries adding to the 'pop' sensation - Lance's idea and it worked brilliantly. I used white chocolate instead of dark for the coating;
both so I could paint the outside in a Christmassy fashion, and to lighten up
the dessert from a fairly heavy dark-chocolate mousse with dark chocolate
truffle with dark chocolate coating. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span style="font-family: Georgia, 'Times New Roman', serif;">The chocolate coating is really the only
hard part of this recipe, and it is heat/humidity sensitive - so I was extremely lucky to have a cooler day to temper the chocolate in. This would be easier to make for a Northern Christmas or Southern Christmas in July. They are so cool though, so it's worth giving a go. It does take a little time to do all the steps, but it can be done in stages ahead of time, and they’ll keep in the
freezer for a few days – but any longer than that and the pop rocks will lose a
little of their ‘pop’. The mousse makes more than you will need. Any extra can
be spooned into pretty glasses/bowls and refrigerated a few hours until set.</span></div>
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<h2>
<span style="font-family: Georgia, 'Times New Roman', serif;">Skamps' Chocolate
Christmas Crackers</span></h2>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div style="margin: 0cm 0cm 0pt;">
<h4>
<span lang="EN" style="font-size: 10pt; mso-ansi-language: EN; mso-bidi-font-size: 12.0pt; mso-fareast-language: EN-AU;"><span style="font-family: Georgia, Times New Roman, serif;">For the “poppers”</span></span></h4>
<span style="font-family: Georgia, 'Times New Roman', serif;">1 cup rice bubbles</span></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup “chocolate
crumb” (100g plain flour, 100g white sugar, 65g cocoa powder (the best quality
you can find), 1 tsp corn flour, 85g melted butter)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">70 gm popping lollies,
such as Pop Rocks</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">200g 70% dark chocolate
(I used Lindt raspberry intense)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">15g freeze dried
raspberries, chopped</span><br />
<h4>
<span style="font-family: Georgia, 'Times New Roman', serif;">Chocolate Raspberry
mousse</span></h4>
<span style="font-family: Georgia, 'Times New Roman', serif;">660mL whipping cream
(1x 600mL carton, plus ¼ cup)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">150mL whipping cream</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">8 egg yolks</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">100g white sugar</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">30mL shot Chambord</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">200g 48% dark
chocolate, broken</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">100g 70% dark
chocolate, broken</span><br />
<br />
<h4>
<span style="font-family: Georgia, Times New Roman, serif;">For the casing</span></h4>
<div style="margin: 0cm 0cm 0pt;">
<span lang="EN" style="font-size: 10pt; mso-ansi-language: EN; mso-bidi-font-size: 12.0pt; mso-fareast-language: EN-AU;"><span style="font-family: Georgia, Times New Roman, serif;">500g white chocolate</span></span></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Decorator pens
(optional)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, 'Times New Roman', serif;">To start, make the
‘poppers’. To start making the ‘poppers’, you need to toast the rice bubbles
and make the chocolate crumb, then set aside to cool.</span></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, 'Times New Roman', serif;">Preheat oven to 180C.
Spread rice bubbles on a tray and bake for only 2-3 minutes until golden. Watch
them, as they toast quickly. Reduce oven to 150C. In a mixer, blend together
the flour, sugar, salt and cocoa powder. Add the melted butter and mix until it
all comes together into a clumpy mess. Break the clumpy bits onto a lined
baking tray, then place in the oven to cook for around 20 minutes. Half-way
through, gently toss. Remove from the oven and set aside to cool and harden.
Measure out 1 cup of the crumb (breaking up any very large pieces), and freeze
the remainder for another use – such as ice cream topper!) When the rice bubbles
and crumb are completely cool, mix together in a bowl.</span></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, 'Times New Roman', serif;">Set a glass bowl over a
pot with about 5cm of simmering water, making sure the bowl doesn’t touch the
water. Add 2/3 of the chocolate and leave to melt, stirring here and there.
Once it’s melted, remove from the heat and add the remaining 1/3 of the
chocolate. Leave to sit for 1 minute, then stir through to completely melt and
make smooth. Mix the pop rocks through the rice and crumb, then pour the melted
now slightly cooled chocolate over the whole mess. Mix quickly to coat
everything. You will hear a few of the pop rocks go off as they get wet then
hit the air, but if you work quickly, the popping will be minimised as they’re
coated. On a baking paper lined tray, use a spoon to create thin lines of ‘pop’
mix around 10cm long (the length of your tubes).</span><span style="mso-spacerun: yes;"> </span><span style="font-family: Georgia, 'Times New Roman', serif;">You want them to be around 1cm thick. Pop in
the fridge to set hard.</span></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, 'Times New Roman', serif;">Before you can make your
mousse, make sure you have your molds ready. Cut out 12 rectangles of acetate,
10cm by 12.5cm. Roll into tubes, placing them inside cardboard tube (such as
the inserts for paper towel rolls cut to 10cm tall). Cut out 12 rectangles of
baking paper, roll into tubes and place inside the acetate. Place them standing
upright on a piece of baking paper inside a tray and set aside.</span></div>
<br />
<div style="margin: 0cm 0cm 0pt;">
<span lang="EN" style="font-size: 10pt; mso-ansi-language: EN; mso-bidi-font-size: 12.0pt; mso-fareast-language: EN-AU;"><span style="font-family: Georgia, Times New Roman, serif;">Now you’re ready to
make your mousse! Whip the 660mL measure of cream to soft peaks, set aside.
Place the whisk attachment in your standmixer and place a bowl ready. Combine
the 150mL cream, yolks, chambord and sugar in a small saucepan and whisk to
combine. Place over low heat and keep whisking until it thickens, much like a
lemon curd would – around 5-7 minutes. Scrape it into the standmixer bowl and
leave it whisking on low until it cools to room temperature, around 10 minutes.
While that whisks, add the 48% dark chocolate and leave to melt, stirring here
and there. Once it’s melted, remove from the heat and add the 70% dark chocolate.
Leave to sit for 1 minute, then stir through to completely melt and make
smooth. Stir for 2-3 minutes to cool down to around 40C. Fold the chocolate
through the whipped cream, then fold in cooled yolk mixture. </span></span></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, 'Times New Roman', serif;">Gather your mousse,
‘pops’ and prepared mold tray. Spoon the mousse around 2/3 of the way into the
molds. Holding the mold hard against the tray, gently slide a ‘pop’ into the
centre of the mold. Tidy the top and/or top up with extra mousse if required.
Cover with cling wrap and freeze for at least 4 hours until set.</span></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, 'Times New Roman', serif;">When set hard, remove
the cardboard and acetate, leaving the baking paper casings and popping back
into the freezer until needed. Wash the acetate and dry thoroughly. Absolutely
no water can remain. Temper the white chocolate by melting 2/3 of the chocolate
over heat, then take off the heat and stir through the remaining 1/3. Continue stirring to cool down to
where it is a little cooler than body temperature (dip a spoon in the melted
chocolate, and place it on your lip. It should be a little cooler than your
lip). Place it back over the heat for around 30 seconds, and check the temp
again. It should now be a little warmer than body temperature and shiny. Working with one
piece of acetate at a time, spread a thin layer (around 2mm) of melted chocolate with a
palette knife, set aside until starting to set, 3 minutes. Wrap around a
chocolate mousse cylinder, chocolate-side inward. Tape the acetate closed.
Refrigerate until chocolate is well set, remove acetate and refrigerate until
required.</span></div>
<br />
<span style="font-family: Georgia, Times New Roman, serif;"><span lang="EN" style="font-family: "calibri" , "sans-serif"; font-size: 10pt; mso-ansi-language: EN; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-AU; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Brush
insides of 24 mini patty cases or the flower ice molds from IKEA with most of
remaining chocolate, freeze until set, peel away the cases/pop out the molds
and refrigerate chocolate cases until required. Brush underside of chocolate
cases with a little more melted chocolate, attach to each end of
chocolate-coated cylinders, decorate with edible decorator pens, refrigerate
until required.</span><span style="font-family: Calibri; font-size: xx-small;"><br /></span></span><br />
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<br />Jenn Radfordhttp://www.blogger.com/profile/09637204214603402957noreply@blogger.com0tag:blogger.com,1999:blog-1463010984537473114.post-67724850638652067662015-12-09T16:08:00.000-08:002015-12-09T16:08:01.280-08:00You Only Get One...Slice - Mexican Hot Chocolate Snickerdoodle Chocolate Tart<div class="MsoNormal" style="line-height: 15.0pt; vertical-align: baseline;">
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<span style="font-family: inherit , serif; font-size: 10.5pt;"><span style="color: black; font-family: Georgia, "Times New Roman", serif; font-size: 10.5pt;">This is
another recipe I created with my brother for his work’s Cake Club. It is a fairly
simple baked chocolate custard, baked into a Mexican Hot Chocolate
Snickerdoodle base. We made two tarts that day, but I’ve scaled it down to make
just one tart for this recipe. To make the most of this tart, I’d suggest using
the best quality cocoa you can get your hands on, as well as the best milk and
eggs. I’ve swapped out some of the sugar from the original recipe with coconut
blossom sugar. It was actually on a whim after Mike bought some ‘to try’, but
the flavour profile was so fabulous and I thought it would enhance the
chocolatey-ness. I’ve then put it through some mascarpone cheese to continue
the flavours. If you haven’t tried it, it has slightly floral tones, but it’s
also a touch savoury and almost yeasty. I don’t think I’m describing it very
well, but I don’t know how else to do it. It is fabulous in black coffee, if
that helps!</span></span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif; font-size: 10.5pt;"> </span></div>
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<span style="color: black; font-family: "inherit","serif"; font-size: 10.5pt;"><span style="font-family: Georgia, "Times New Roman", serif;">The recipe
for the baked custard is based on this </span><a href="https://www.blogger.com/Read%20more%20at%20http://whiteonricecouple.com/recipes/chocolate-magic-custard-cake/#xZ0gKLUkmyCBYcfe.99"><span style="font-family: Georgia, "Times New Roman", serif;">recipe</span></a><span style="font-family: Georgia, "Times New Roman", serif;">, but I found that their cooking
time was off for me. Like, way off. I’d checked my tart a bit before the
halfway mark and my tarts were already overcooked, so I’ve adjusted the times accordingly
below. I’m assuming it’s because theirs made a much taller slice, rather than a
pie. The texture goes rubbery if you over cook it. It’s not inedible that way,
just not as good as it could’ve been. So make sure you keep an eye on the time.</span></span><span style="color: black; font-family: Georgia, "Times New Roman", serif; font-size: 10.5pt;"> </span></div>
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<h2 class="MsoNormal" style="line-height: 15pt; margin: 0cm 0cm 0pt; vertical-align: baseline;">
Mexican Hot Chocolate Snickerdoodle Chocolate Tart</h2>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif; font-size: 10.5pt;">Makes 1x
23cm tarts</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: small;">MHCS Base</span></h3>
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<span style="color: black; font-family: "inherit","serif"; font-size: 10.5pt;"><span style="font-family: Georgia, "Times New Roman", serif;">1/4 batch
</span><a href="http://skampskitchen.blogspot.com.au/2013/07/you-only-get-one-mexican-hot-chocolate.html"><span style="font-family: Georgia, "Times New Roman", serif;">Mexican Hot Chocolate Snickerdoodles</span></a><span style="font-family: Georgia, "Times New Roman", serif;"> (other chocolate cookies can be used, it
just won’t be as delicious! – seriously though, just bake the whole batch and
eat the rest)</span></span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif; font-size: 10.5pt;">50g Butter,
melted</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: small;">Chocolate
Custard</span></h3>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif; font-size: 10.5pt;">50g butter</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif; font-size: 10.5pt;">1 ¼ cups
whole milk</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif; font-size: 10.5pt;">½ cup plain flour</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif; font-size: 10.5pt;">¼ cup cocoa
powder</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif; font-size: 10.5pt;">2 large
eggs, separated</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif; font-size: 10.5pt;">Pinch cream
of tartar</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif; font-size: 10.5pt;">½ cup icing
sugar</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif; font-size: 10.5pt;">½ cup
coconut blossom sugar</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif; font-size: 10.5pt;">1 tbsp strong
brewed coffee</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif; font-size: 10.5pt;">1 tbsp dark
rum</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif; font-size: 10.5pt;"><em>To serve</em></span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif; font-size: 10.5pt;">Cocoa powder
for dusting</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif; font-size: 10.5pt;">Crushed
cacao nibs</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif; font-size: 10.5pt;">Flakey sea
salt</span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif; font-size: 10.5pt;">200g
mascarpone whipped with 3 tbsp coconut flower sugar</span><span style="font-family: Georgia, "Times New Roman", serif;">
</span></div>
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<a href="http://i1292.photobucket.com/albums/b564/skampskitchen/IMG_0384_zpsj5apa3qd.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img alt="You Only Get One...Slice - MHCS Chocolate Tart" border="0" src="http://i1292.photobucket.com/albums/b564/skampskitchen/IMG_0384_zpsj5apa3qd.jpg" height="426" title="You Only Get One...Slice - MHCS Chocolate Tart" width="640" /></span></a></div>
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<a href="http://i1292.photobucket.com/albums/b564/skampskitchen/IMG_0386_zpsgf850aud.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img alt="You Only Get One...Slice - MHCS Chocolate Tart" border="0" src="http://i1292.photobucket.com/albums/b564/skampskitchen/IMG_0386_zpsgf850aud.jpg" height="426" title="You Only Get One...Slice - MHCS Chocolate Tart" width="640" /></span></a></div>
<a href="http://i1292.photobucket.com/albums/b564/skampskitchen/IMG_0390_zps7daixjog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img alt="You Only Get One...Slice - MHCS Chocolate Tart" border="0" src="http://i1292.photobucket.com/albums/b564/skampskitchen/IMG_0390_zps7daixjog.jpg" height="425" title="You Only Get One...Slice - MHCS Chocolate Tart" width="640" /></span></a><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: black; font-family: "inherit","serif"; font-size: 10.5pt;">Cook the Mexican Hot Chocolate Snickerdoodles and set aside to cool. Grease a pie plate. Taste one snickerdoodle to make sure they’re still good. Place the snickerdoodles in a food processor and pulse to crush to a chunky crumb. Add the melted butter and pulse to combine. Pour into the pie dish and press firmly into the base to create a solid foundation. Make sure there are no holes. Refrigerate until ready. Beat together mascarpone with 3 tbsp coconut flour sugar until light and fluffy. Refrigerate until ready to serve.</span><span style="color: black; font-family: "inherit","serif"; font-size: 10.5pt;"> </span></span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif; font-size: 10.5pt;">Preheat the oven to 160C (or turn down to 160C if you’ve just made snickerdoodles).</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: black; font-family: "inherit","serif"; font-size: 10.5pt;">Melt the butter and set aside. Warm the milk to blood temperature and stir in the coffee and rum.</span><span style="color: black; font-family: "inherit","serif"; font-size: 10.5pt;"> </span></span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif; font-size: 10.5pt;">Blend together the flour and cocoa powder in a bowl. In a new, clean and dry bowl, beat the egg whites until foamy. When foamy, add the cream of tartar and continue whipping until stiff peaks form.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: black; font-family: "inherit","serif"; font-size: 10.5pt;"> </span><span style="color: black; font-family: "inherit","serif"; font-size: 10.5pt;">In a third bowl, beat the egg yolks and two sugars until light and fluffy with a balloon whisk. Add the butter and whisk to combine. Then whisk in the flour mix. Finally, whisk in the milk mixture, stirring gently first to encourage it to blend in, then whisking to make it smooth.</span><span style="color: black; font-family: "inherit","serif"; font-size: 10.5pt;"> </span></span></div>
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<span style="color: black; font-family: Georgia, "Times New Roman", serif; font-size: 10.5pt;">Fold the egg whites in 1/3 at a time, this will have a curdled look, rather than incorporate fully. Gently pour the mixture over the snickerdoodle base and even more gently, place it in the oven.</span><br /><span style="font-family: Georgia, "Times New Roman", serif;"></span></div>
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Jenn Radfordhttp://www.blogger.com/profile/09637204214603402957noreply@blogger.com0tag:blogger.com,1999:blog-1463010984537473114.post-74428947915612427652015-11-22T16:18:00.000-08:002015-11-22T16:18:20.888-08:00Lancegiving - an Australian Thanksgiving (of sorts) with Smoked Turkey with Mexican Chorizo Stuffing<div class="MsoNormal">
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<span style="font-family: "georgia" , "times new roman" , serif;">Lance and I both enjoy watching the tv show <a href="http://www.fox.com/bobs-burgers">Bob’s Burgers</a>.
And one of Lance’s favourite episodes is the first Thanksgiving episode. In it,
Bob gets excited picking out the turkey ready for the feast and he names the
turkey “Lance”. So for his birthday this year, Lance was bought a Bob’s
Burgers’ themed present – complete with a Lance. Yep. A whole frozen turkey.
You may also recall that Lance loves smoking meats, so we knew it was going to
be part of his turkey’s future. Lance named his turkey Boblance and he was
popped into the freezer until such time as we could spend a whole day smoking a
turkey. Lancegiving, as it came to be known, was last weekend. And it was So.
Much. Fun.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">We invited a few friends and family around to hang out for
the day. There was a tv set up outside playing thanksgiving episodes of some of
our favourite shows, <a href="http://www.imdb.com/title/tt2467372/">Brooklyn Nine Nine</a>, <a href="http://www.imdb.com/title/tt0460649/">How I Met Your Mother</a>, and, of course,
Bob’s Burgers. We played beer pong (minus the beer!), we hung out in the spa,
we played board games, and we watched the turkey rotisserate in the smoking
shed Lance had set up. It smoked for 6 hours, then we moved it into the oven
for a further hour and a half of roasting before carving it up and serving it
with roast veges and the stuffing. <o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Given that neither of us had ever cooked a turkey before, we
weren’t optimistic about how it was going to turn out. There was lots of gravy
on hand, just in case it was tough as old boots. But, it wasn’t really
required. The turkey was incredibly succulent, with a fabulous smokey flavour.
The only issue with smoking it the way Lance does is that the skin doesn’t
crisp up, even with the finishing time in the oven. It tends to stay a slightly
unappetising chewiness. But that is a small price to pay for such delicious
meat. And as good as the meat was…it was the stuffing that really stole the
show. Neither of us are the biggest fan of bread based stuffings, so I did a
bit of a google for other recommended fillings. Chestnuts sounded right up my
alley, but too much effort to prepare. And tinned chestnuts are hard (not to
mention expensive) to come by. There were various sausage ones and mince meat
ones, and rice ones. Lance had the idea of throwing some sweet potato into the
mix and although he claims it was his idea, we both independently came upon the
same answer to easily flavouring the stuffing – <a href="http://www.alwaysorderdessert.com/2013/07/homemade-mexican-chorizo.html">Mexican Chorizo</a>. In the absence of some lurking in your freezer (seriously though, you should make it and have some lurking in your freezer), use a few of your favourite spicy sausages, skin removed.You will need to add a diced brown onion to the vegetables you sweat off with the sausage.<o:p></o:p></span></div>
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<h2>
<span style="font-family: "georgia" , "times new roman" , serif;">Lancegiving Smoked Turkey and Stuffing</span></h2>
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<span style="font-family: "georgia" , "times new roman" , serif;">300g <a href="http://www.alwaysorderdessert.com/2013/07/homemade-mexican-chorizo.html">Mexican chorizo</a><o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 cup black rice<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2 medium sweet potatoes, diced<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">3 stalks celery, diced<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 sweet red paprika, diced<o:p></o:p></span></div>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: 11.0pt; mso-ansi-language: EN-AU; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">100g cold butter, diced</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: 11.0pt; mso-ansi-language: EN-AU; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">1/4 cup porcini mushrooms</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: 11.0pt; mso-ansi-language: EN-AU; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">1/3 cup dried cranberries</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: 11.0pt; mso-ansi-language: EN-AU; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">4kg turkey</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: 11.0pt; mso-ansi-language: EN-AU; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Cook the rice to al dente and set aside to cool. It needs to be cooked, but retain some bite as it will be cooked more in the turkey. Cook the sweet potatoes until just barely tender using your favourite method. As I was short on time, I steamed them. Set aside to cool. The rice and sweet potatoes can be cooked ahead of time if needs be.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Place the porcini and cranberries into a mug and just cover with recently boiled water. Cover loosely and set aside to cool.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Heat a frypan to medium high-heat. Add the Mexican chorizo and break up with a wooden spoon. As it starts to brown, add the celery and paprika. Cook until softened, around 5-10 minutes. Set aside to cool.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Once everything is cool, mix together in a bowl. Mix in about half of the diced butter.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Spoon as much of the stuffing into the turkey cavity as possible, then sew shut the cavity. Spoon the rest into a casserole container, cover with foil and set aside. Smoosh the remaining butter cubes between the skin and the breast meat of the turkey.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Set up your smoker (or get Lance to) on your barbecue to reach 160C, and insert the rotisserie rod. Alternatively, just set your oven to 160C. Smoke/roast the turkey for around 4 hours, or until the breast meat reaches 130F on a meat thermometer. Preheat the oven to 180C, transfer the turkey from the rotisserie to a baking tray and cook for a further hour, or until the breast meat reaches 165F. You can keep it going on the smoker outside if time permits, but we were getting hungry! As turkey sizes and oven/BBQ temperatures can vary, keep an eye on the meat and check for doneness from around 3 hours. The times I've given here are what our turkey took.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">About an hour before the turkey is ready, slide the casserole dish with the stuffing into the oven to cook the remainder of the stuffing, for the last 15 minutes take the foil off. Any additional veges can be roasted now too.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Let the turkey rest for around 15 minutes, then carve. Remove the stuffing from the turkey and mix it with the casserole stuffing. Serve.</span><br />
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<!-- Blogger automated replacement: "https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2Fi1292.photobucket.com%2Falbums%2Fb564%2Fskampskitchen%2FIMG_0370_zps3zzemnml.jpg&container=blogger&gadget=a&rewriteMime=image%2F*" with "https://lh3.googleusercontent.com/proxy/Bg1OmrZ9MPbZtnxFP5fC0aapogTfQ45SmlBzg9N0NYU8b4mz7eW7fpID61hCVdi7qRuIE2nY7cyf7tnyVZukS-DpYktHF8GTMKAUP1oQ0nipR30vVq8HWMRWpY_jLg43A4g5" -->Jenn Radfordhttp://www.blogger.com/profile/09637204214603402957noreply@blogger.com0tag:blogger.com,1999:blog-1463010984537473114.post-86879336807806166722015-11-12T16:08:00.003-08:002015-11-14T06:14:26.305-08:00Feels Like Summer - Mango Tamarind Prawn Cocktail Sorbet<div class="separator" style="clear: both; text-align: center;">
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<br />
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<span style="color: black; font-family: "arial" , "sans-serif"; font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-theme-font: minor-bidi; mso-themecolor: text1;"><br /></span>
<span style="color: black; font-family: "georgia" , "times new roman" , serif; font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-theme-font: minor-bidi; mso-themecolor: text1;">Lance doesn’t
like sorbet. In fact, when he saw me pouring this mango mix into the ice cream
maker, we had a conversation a bit like this:</span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
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<span style="color: black; font-family: "georgia" , "times new roman" , serif; font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-theme-font: minor-bidi; mso-themecolor: text1;"><br /></span>
<span style="color: black; font-family: "georgia" , "times new roman" , serif; font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-theme-font: minor-bidi; mso-themecolor: text1;">“Ooh, you’re
making me ice cream! What flavour are you making?”</span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="color: black; font-family: "georgia" , "times new roman" , serif; font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-theme-font: minor-bidi; mso-themecolor: text1;">“Not ice
cream, something different”</span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="color: black; font-family: "georgia" , "times new roman" , serif; font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-theme-font: minor-bidi; mso-themecolor: text1;">“What? Hang
on, are you WASTING our mangoes making sorbet? You don’t love me!”</span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
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<span style="color: black; font-family: "georgia" , "times new roman" , serif; font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-theme-font: minor-bidi; mso-themecolor: text1;"><br /></span>
<span style="color: black; font-family: "arial" , "sans-serif"; font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-theme-font: minor-bidi; mso-themecolor: text1;"><span style="font-family: "georgia" , "times new roman" , serif;">And yet, there
I was, making sorbet for us as part of our date night dinner. Now, I see what
you’re thinking<span style="mso-spacerun: yes;"> </span>- maybe he’s right.
Maybe if I know he doesn’t like sorbet but I’m still specifically making it for
an important meal – then maybe I don’t love him. First, how dare you question
my love! Secondly, remember the </span><a href="http://skampskitchen.blogspot.com.au/2014/08/cuban-chicken-pie-with-corn-crust.html"><span style="font-family: "georgia" , "times new roman" , serif;">pie incident</span></a><span style="font-family: "georgia" , "times new roman" , serif;">? </span></span><br />
<span style="color: black; font-family: "arial" , "sans-serif"; font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-theme-font: minor-bidi; mso-themecolor: text1;"><span style="font-family: "georgia" , "times new roman" , serif;">Yeah. And remember our </span><a href="http://skampskitchen.blogspot.com.au/2015/03/dining-with-skamp-wills-domain.html"><span style="font-family: "georgia" , "times new roman" , serif;">Wills Domain Degustation</span></a><span style="font-family: "georgia" , "times new roman" , serif;">? Lance loved the herby sorbet palate cleanser. </span></span><br />
<span style="color: black; font-family: "georgia" , "times new roman" , serif; font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-theme-font: minor-bidi; mso-themecolor: text1;"><br /></span>
<span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: black; font-family: Georgia, Times New Roman, serif; font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-theme-font: minor-bidi; mso-themecolor: text1;">I would never
serve Lance a sorbet for dessert. Nor would I serve him a nut milk ice cream,
or coconut milk ice cream for dessert. This sorbet? Not a dessert. This sorbet
is an entrée (or appetizer, for my American readers! Hi!) </span><span style="color: black; font-family: "arial" , "sans-serif"; font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-theme-font: minor-bidi; mso-themecolor: text1;"><span style="font-family: "georgia" , "times new roman" , serif;">Riffing on the
herby sorbet we both loved, I decided to make a more ‘savoury’ sorbet that
would in essence be the sauce for a fun spicy and fruity prawn cocktail. Using
some of our homegrown mangoes and jalapeno, I added some tamarind for a tart
hit. Served with some cold prawns that are dusted with some smokey hot paprika
and the traditional iceberg lettuce bed, it was quite the cute little dish. And
a perfect date night/dinner party appetizer as everything can be made in
advance. Just churn the sorbet right before you want to serve it.</span></span></span><br />
<span style="font-family: "georgia";"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Mango Tamarind Prawn Cocktail Sorbet</span></h2>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="color: black; font-family: Georgia, Times New Roman, serif; font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-theme-font: minor-bidi; mso-themecolor: text1;">2 cups water</span></div>
<span style="font-family: Georgia, Times New Roman, serif;">5 tsp tamarind
puree<span style="font-family: Georgia, "Times New Roman", serif;"></span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">¼ tsp pepper<span style="font-family: Georgia, "Times New Roman", serif;"></span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">½ tsp salt<span style="font-family: Georgia, "Times New Roman", serif;"></span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 jalapenos<span style="font-family: Georgia, "Times New Roman", serif;"></span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3 mangoes, flesh removed<span style="font-family: Georgia, "Times New Roman", serif;"></span></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">1 egg white</span></div>
<span style="font-family: Georgia, Times New Roman, serif;">cooked, cooled prawns (6 or so per person)<span style="font-family: Georgia, "Times New Roman", serif;"></span></span><br />
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<span style="color: black; font-family: Georgia, Times New Roman, serif; font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-theme-font: minor-bidi; mso-themecolor: text1;">iceberg lettuce, shredded to serve</span></div>
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<span style="color: black; font-family: Georgia, Times New Roman, serif; font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-theme-font: minor-bidi; mso-themecolor: text1;">hot smoked paprika, to serve</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Finely mince the jalapenos and add the mangoes, water, tamarind puree, salt, pepper, jalapenos and egg white and blend until fully homogenised. Leave for 5 minutes to allow some of the air to leave the mixture, and then give one quick stir before pouring into your ice cream maker. Churn for 30-45 minutes, depending on your machine's instructions.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Place lettuce on your serving plate/bowl. Scoop a ball of sorbet on top of the lettuce, arrange the prawns artfully and dust with smoked paprika. Serve immediately. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Leftover sorbet can be tightly wrapped in the freezer for a week. Soften in fridge 30 minutes before serving like this again. Alternatively, blend up with a little tequila for a killer cocktail!</span></div>
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Jenn Radfordhttp://www.blogger.com/profile/09637204214603402957noreply@blogger.com0tag:blogger.com,1999:blog-1463010984537473114.post-10463752098752783592015-10-20T17:03:00.002-07:002015-10-20T17:03:28.886-07:00Baking up a Storm - Apple and Mulberry Pie<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, Times New Roman, serif;">Just before I travelled to the USA with my husband (then
boyfriend) and sister-in-law, we had communally watched the movie Waitress.
Which, if you haven’t seen it, has a large portion of energy devoted to making
and naming pies. We had also just finished watching the tv show Pushing Up
Daisies, which we referred to as “Piemaker” after the main character who
(amongst being able to bring people back from the dead temporarily) makes pies.
It’s worth noting, in America “pie” is a dessert. Embarking on a 2 month trip
around various US cities, we were primed and ready to indulge in as much pie as
we could. And we found the mission impossible.</span></div>
<br />
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, Times New Roman, serif;">Back then, my food knowledge wasn’t as developed and my
knowledge of good places to eat in the US was non-existant. So partially it
could have been where we chose to eat. I think a large part of it is that our
trip consisted almost entirely of big cities – not the kinda places that would
have the diners and pie shops I’d seen so often in US movies. But it left us with
a sense of desperation with every failed attempt to find a restaurant that
would serve what us Aussies thought of as quintessential American food. In a
twist of irony, literally the ONLY piece of pie we ate in the whole two month
trip was in Canada, when we visited Niagara Falls. Despite being good pie, the
mere fact we weren’t in America eating it somewhat lessened it as an
experience.</span></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div style="margin: 0cm 0cm 0pt;">
</div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Since then, the desire for pie still comes and goes in
waves. Sweet pies and in particular fruit pies don’t seem to be as big of a
thing here in Australia – meat pies obviously are ubiquitous! Certainly in my
family, the custard pie was king growing up. Mum also made apple pies and lemon
meringue pie (a personal favourite) but they don’t hold the same comforting
sense memories for me as other baked goods. Not wanting to waste all our
mulberries on cocktails, I decided to make an apple and mulberry pie. Upon
tasting it, Lance’s reaction was ‘you know what, when we spent all that energy
looking for pie in America – I think this is exactly what we wanted’. High
praise, indeed!</span><br />
<br />
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, Times New Roman, serif;">If you don’t have mulberries, you can sub other berries –
blackberry would be quite nice. I like the tart/fresh depth of the berries
amongst the sweeter, more predictable apple. The cardamom plays particularly
well with the mulberries. The pastry is the simplest of pastries, just flour,
butter, salt. I like the sweetness of the filling to shine, with the crunch of
the dusting of sugar before baking. Feel free to use frozen pastry if you can’t
be bothered making it yourself. And finally, the best part of this pie is the
thin disc of marzipan hidden in the bottom, which adds another level of flavour
with the sweet almondness a lingering background flavour.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<h2>
<span style="font-family: Georgia, Times New Roman, serif;">Apple and Mulberry Pie with Hidden Marzipan</span></h2>
</div>
<h4>
<span style="font-family: Georgia, Times New Roman, serif;">Pastry</span></h4>
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, Times New Roman, serif;">3 cups plain flour</span></div>
<span style="font-family: Georgia, Times New Roman, serif;">3/4 cup rye flour</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">200g butter</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 tsp salt</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">8-10 tbsp cold water</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 egg, lightly beaten with 1 tsp water (eggwash)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">sugar to sprinkle</span><br />
<div style="margin: 0cm 0cm 0pt;">
</div>
<h4>
<span style="font-family: Georgia, Times New Roman, serif;">Filling</span></h4>
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, Times New Roman, serif;">4 pink lady apples, peeled, cored and cut into slices</span></div>
<span style="font-family: Georgia, Times New Roman, serif;">250g mulberries, stalk removed</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">6 tbsp maple syrup</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 tbsp corn flour</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">5 cardamom pods, seeds removed and crushed in a mortar and
pestle</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp cinnamon</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">100g marzipan</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div style="margin: 0cm 0cm 0pt;">
</div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, Times New Roman, serif;">For the dough – cut the cold butter into small squares and
place in a standmixer. Mix the flours and salt together well, then add to the
mixer. On a slow speed, mix together until it forms a sandy consistency. Add
the water, 1 tbsp at a time until the dough comes together. Try not to mix more
than is necessary. Separate into two even pieces, form into discs, wrap in plastic and refrigerate at least
an hour to rest. (I made mine in the morning, and baked the pie that night).</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Prep the apple as described above. Place pieces in a small saucepan with the corn flour, cardamom seeds and cinnamon. Mix well to coat the pieces. Add the maple syrup and stir to coat. Places over a low-medium heat and cook for 5 minutes, just until the liquid goes sticky and apple pieces start to soften. Set aside to cool.<br /></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">When the dough is ready, preheat your oven to 170C.<br /></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Grease your pie dust lightly with butter. Dust your work surface lightly and gently roll out the two discs into rounds of pastry big enough to fill your pie dish. Carefully lay one piece into the bottom of the pie dish, ensuring there is no tears. Cut shapes into the second piece (alternatively, just slash steam holes when it's formed).<br /></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Between two pieces of baking paper, roll out the marzipan into a thin disc the size of the bottom of the pie dish. Lay this on top of the bottom piece of pastry. Pour over the apple pieces, then scatter the mulberries over the top.<br /></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Carefully drape the second piece of pastry over the top, crimping the edges to seal. Brush with egg wash, sprinkle with white sugar and pop in the oven for 35 minutes, or until the top is golden.<br /></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Set aside to cool 10 minutes, cut and serve with ice cream, cream, custard or a combination of all of the above!</span><br />
<br />
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Calibri;"><br /></span></div>
Jenn Radfordhttp://www.blogger.com/profile/09637204214603402957noreply@blogger.com0tag:blogger.com,1999:blog-1463010984537473114.post-16351746516140973112015-10-11T17:02:00.000-07:002015-10-11T17:02:14.993-07:00Plantain Love - Garlic and Kale Mofongo<div class="separator" style="clear: both; text-align: center;">
<a href="http://i1292.photobucket.com/albums/b564/skampskitchen/IMG_0248_zpsipq3ocg7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Plantain Love - Garlic and Kale Mofongo" border="0" src="http://i1292.photobucket.com/albums/b564/skampskitchen/IMG_0248_zpsipq3ocg7.jpg" height="426" title="Plantain Love - Garlic and Kale Mofongo" width="640" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, Times New Roman, serif; mso-fareast-language: EN-AU;">I don’t know a
great deal about the various South American cuisines, other than I enjoy eating
most of the flavours. So, with an ignorance of the provenance of
mofongo and therefore what is and isn’t actually “mofongo” I am calling this a
Kale Mofongo. From what I have read, mofongo is fried plantains roughly mashed
together with broth, chicharrones (or bacon), with various pepper and onions as
the flavouring ingredients. This has the peppers in the form of chile flakes,
and instead of salty bacon, it uses salty anchovies. The kale just makes it
much more vege based. </span></div>
<br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, Times New Roman, serif; mso-fareast-language: EN-AU;">This recipe is
barely adapted from a recipe for pasta from the <a href="http://cooking.nytimes.com/recipes/1015085-pasta-with-anchovies-garlic-chiles-and-kale">New York Times website</a>. The
only two real main differences are the substitution of noodles for plantain and
the substitution of rum and broth for water. I figure, why wilt with water when
you can wilt with more flavour?? Plus, I seem to have a fairly strong habit of
cooking with booze. My love affair with plantains is well and truly continuing.
Definitely hunt some down if you can find them!</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div style="margin: 0cm 0cm 0pt;">
</div>
<h2>
<span style="font-family: Georgia, Times New Roman, serif;">Garlic and Kale Mofongo</span></h2>
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, Times New Roman, serif; mso-fareast-language: EN-AU;">2 green plantains,
cut into 5cm discs, peeled.</span></div>
<span style="mso-fareast-language: EN-AU;">3</span><span style="font-size: 9pt; mso-fareast-language: EN-AU;"> </span><span style="mso-fareast-language: EN-AU;">tbsp olive oil</span><br />
<span style="mso-fareast-language: EN-AU;">4</span><span style="font-size: 9pt; mso-fareast-language: EN-AU;"> </span><span style="mso-fareast-language: EN-AU;">anchovy filets</span><br />
<span style="mso-fareast-language: EN-AU;">½</span><span style="font-size: 9pt; mso-fareast-language: EN-AU;"> </span><span style="mso-fareast-language: EN-AU;">teaspoon crushed red chili flakes</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">4 garlic cloves,
minced</span><br />
<span style="mso-fareast-language: EN-AU;">2</span><span style="font-size: 9pt; mso-fareast-language: EN-AU;"> </span><span style="mso-fareast-language: EN-AU;">tablespoons capers, drained and stored on
paper towel until ready to use</span><br />
<span style="mso-fareast-language: EN-AU;">1</span><span style="font-size: 9pt; mso-fareast-language: EN-AU;"> </span><span style="mso-fareast-language: EN-AU;">bunch kale, ribs removed, chopped</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1
shots (30mL) dark rum, such as Angostura</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">¼
cup chicken or vegetable stock</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Half
a lime</span><br />
<br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: 9pt; mso-fareast-language: EN-AU;">Heat
the olive oil in a large frypan (preferably one with deepish sides for when
you’re tossing everything together) to medium heat. In batches if necessary,
fry the plantain pieces until golden on each side, and soft – around 3-5
minutes per side. Transfer to a paper-towel lined plate and set aside.</span></div>
<br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: 9pt; mso-fareast-language: EN-AU;">To
the same pan, add a little more oil if the plantains soaked up a lot. You want
the bottom of the frypan to be well-coated. Add the anchovies, chili flakes and
a fat pinch of salt. Fry, stirring, until the anchovies have dissolved and the
chili flakes are toasted, around 3 minutes.</span></div>
<br />
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: 9pt; mso-fareast-language: EN-AU;">Add
the garlic and the capers, cook for 5 minutes. Add kale and rum and cook until
kale goes bright green and wilts and about half of the liquid has evaporated.
Add the plantains and stir through, mashing as you go with your wooden spoon
into the oily, garlicky kale. Everything should be coated with the flavoured
oil. Season to taste with salt and pepper, then squeeze some lime juice over
the top just before serving.</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: 9pt; mso-fareast-language: EN-AU;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, Times New Roman, serif; font-size: 9pt; mso-fareast-language: EN-AU;"><br /></span></div>
Jenn Radfordhttp://www.blogger.com/profile/09637204214603402957noreply@blogger.com0tag:blogger.com,1999:blog-1463010984537473114.post-13038209165862909442015-09-28T06:31:00.000-07:002015-09-28T06:31:17.675-07:00Plantains in Perth - Beef Ragu with Mashed Plantains (Slow Cooker Love)<div class="separator" style="clear: both; text-align: center;">
<a href="http://i1292.photobucket.com/albums/b564/skampskitchen/IMG_0193_zpsbxggeyry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Plantains in Perth - Beef Ragu with Mashed Plantains (Slow Cooker Love)" border="0" src="http://i1292.photobucket.com/albums/b564/skampskitchen/IMG_0193_zpsbxggeyry.jpg" height="426" title="Plantains in Perth - Beef Ragu with Mashed Plantains (Slow Cooker Love)" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://i1292.photobucket.com/albums/b564/skampskitchen/IMG_0196_zpsfbbpsnax.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Plantains in Perth - Beef Ragu with Mashed Plantains (Slow Cooker Love)" border="0" src="http://i1292.photobucket.com/albums/b564/skampskitchen/IMG_0196_zpsfbbpsnax.jpg" height="426" title="Plantains in Perth - Beef Ragu with Mashed Plantains (Slow Cooker Love)" width="640" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div style="background: white; margin: 0cm 0cm 0pt;">
<span lang="EN" style="color: black; font-family: Georgia, Times New Roman, serif; font-size: 10.5pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">Last time I travelled to New York, I fell in love
with plantains. Head over heels. In every guise that I ate them. I have spent
the two years since mourning their absence in my life. Hopefully checking out
tales of plantain sightings in Perth from the definite to the more vague. None
were fruitful (ha!) Then one day a few weeks ago, I walked into The Nanna Shop,
and there they were in all their (at the time) <a href="https://instagram.com/p/7C0jRakf94/?taken-by=jennradford">green glory</a>. I bought some
without thinking. Without concern that I’d never pay $7.99 a kilo for bananas
or potatoes – but here I was paying that for plantains. I finally could relive some
of the dishes I had loved whilst travelling. I started with simple tostones – twice
fried plantain chips. Just as crispy and salty and delicious as I remembered!
Then I did a bit of a search for more plantain recipes both online and in my
Cuban and Peruvian cookbooks. I came across a Dominican recipe for plantain
gnocchi with a beef short rib ragu on the <a href="http://www.saveur.com/article/recipes/plantain-gnocchi-with-short-rib-ragu">Saveur website</a>. Not much one
for the price of beef ribs, I decided to use that recipe as a flavour guideline
and mix it up a little to make my life much easier by switching to a slow
cooked blade roast. So no removal of bones, no straining the vegetables out of
the sauce, everything just cooked and eaten together. It also meant changing
the plantain gnocchi with yuca flour to mashed plantains with white rice – skewing
things a bit further to the Cuban style of serving. I’d love to experiment with
a plantain gnocchi one day (although yuca flour is probably well out of the
equation!)</span></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div style="background: white; margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, 'Times New Roman', serif;">The flavours here an big and punchy. The meat has a
decent heat kick – feel free to add more or less cayenne depending on how hot
you like things. There’s a subtle acidity from the vinegar and tomato paste,
but it’s well tempered by the big beefy flavour and the creamy crème fraiche added
just at the end. The plantains should be yellow, this means a slightly sweeter
mash that has an almost limey brightness to it. The rice and tomato salsa are
fairly standard additions, adding bulk, texture and freshness. I loved this
meal. So much. The beef here then lasted for a subsequent 4 meals, including a hungover
quesadilla morning for four.</span></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div style="background: white; margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, 'Times New Roman', serif;">And I was delighted to learn that they still had
plantains on offer this weekend just gone, so I am restocked again. This time I
bought enough that I might even be able to hold off until a few go black and
try them that way!</span></div>
<div class="separator" style="clear: both; text-align: center;">
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<div class="separator" style="clear: both; text-align: center;">
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<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div style="background: white; margin: 0cm 0cm 0pt;">
</div>
<h2>
<span style="font-family: Georgia, Times New Roman, serif;">Beef Ragu with Mashed Plantains</span></h2>
<div style="background: white; margin: 0cm 0cm 0pt;">
<span lang="EN" style="color: black; font-family: Georgia, Times New Roman, serif; font-size: x-small; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">(barely adapted from <a href="http://www.saveur.com/article/recipes/plantain-gnocchi-with-short-rib-ragu">Saveur</a>)</span><br />
<span lang="EN" style="color: black; font-family: Georgia, Times New Roman, serif; font-size: 10.5pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">2kg beef blade roast, fat layer removed and
discarded</span></div>
<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;">2 tbsp. rice bran oil</span><br />
<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;">2 brown onions, diced</span><br />
<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;">4 garlic cloves, minced</span><br />
<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;">2 carrots, diced</span><br />
<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;">3 sweet paprika, diced (sub 1 red capsicum)</span><br />
<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;">2 tsp. salt</span><br />
<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;">2 tbsp. smoked paprika</span><br />
<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;">1 tsp. black pepper</span><br />
<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;">2 tsp. dried basil</span><br />
<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;">1 tsp dried thyme</span><br />
<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;">1 tsp. cayenne</span><br />
<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;">3 tbsp. tomato paste</span><br />
<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;">½ cup balsamic vinegar</span><br />
<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;">2 cups beef stock</span><br />
<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;">200mL crème fraiche</span><br />
<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;">2 yellow plantains</span><br />
<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;">White rice for serving</span><br />
<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;">Tomato salsa (2 fresh tomatoes, 2 spring onions,
handful of coriander and flat leaf parsley finely diced and tossed together)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div style="background: white; margin: 0cm 0cm 0pt;">
</div>
<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;">Heat the base of your slow cooker to medium high
and add a slick of oil. When the oil is hot, brown the blade roast on all
sides, around 3 minutes per side. Remove to a plate. Turn the heat down to
medium and add the onions, stirring here and there until translucent, around 5
minutes. Add the garlic, carrots, paprika and salt, and cook a further 10
minutes, or until the vegetables soften. Stir through the smoked paprika,
pepper, basil, thyme, cayenne and tomato paste. Add the vinegar and beef stock,
stirring to pick up any bits stuck to the bottom.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div style="background: white; margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, 'Times New Roman', serif;">Bring the liquid to a boil, then place the beef
back in gently. Place inside the slow-cooker, cover and cook on low for 8
hours, or until the meat is falling apart.</span></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div style="background: white; margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, 'Times New Roman', serif;">When the meat is ready, prepare the plantains.
Without peeling, cut the plantains into cylinders around 4cm long. Place in a
shallow glass bowl, add ¼ cup water cover with plastic wrap and microwave for 5
minutes, or until the plantains are soft. Remove the peel, then mash the
plantains with the water remaining in the bowl. Season with a little salt.</span></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div style="background: white; margin: 0cm 0cm 0pt;">
</div>
<span lang="EN" style="color: black; font-family: Georgia, Times New Roman, serif; font-size: 10.5pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">Shred
the beef with two forks, then gently stir through the crème fraiche. Serve with
plain white rice, tomato salsa and mashed plantains</span><br />
<span lang="EN" style="color: black; font-family: Georgia, Times New Roman, serif; font-size: 10.5pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
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<a href="http://i1292.photobucket.com/albums/b564/skampskitchen/IMG_0195_zpsnxnfynus.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Plantains in Perth - Beef Ragu with Mashed Plantains (Slow Cooker Love)" border="0" src="http://i1292.photobucket.com/albums/b564/skampskitchen/IMG_0195_zpsnxnfynus.jpg" height="426" title="Plantains in Perth - Beef Ragu with Mashed Plantains (Slow Cooker Love)" width="640" /></a></div>
<span lang="EN" style="color: black; font-family: Georgia, Times New Roman, serif; font-size: 10.5pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><br /></span>Jenn Radfordhttp://www.blogger.com/profile/09637204214603402957noreply@blogger.com0tag:blogger.com,1999:blog-1463010984537473114.post-62502219431632800742015-09-23T17:17:00.001-07:002015-09-23T17:17:29.307-07:00Simple Sides - Pink Grapefruit Beets<div class="separator" style="clear: both; text-align: center;">
<a href="http://i1292.photobucket.com/albums/b564/skampskitchen/IMG_9878_zpsdxuqpljm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img alt="Simple Sides - Pink Grapefruit Beets" border="0" src="http://i1292.photobucket.com/albums/b564/skampskitchen/IMG_9878_zpsdxuqpljm.jpg" height="426" title="Simple Sides - Pink Grapefruit Beets" width="640" /></span></a></div>
<div class="MsoNormal">
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, "Times New Roman", serif;">This is just a really quick post about what is one of my
favourite side dishes at the moment. I really love the earthiness of beetroot,
and our tree is currently laden with pink grapefruit which led to this
experimentation. Ordinarily, I add a little balsamic when I roast my beets, but
the grapefruit juice brings a brightness with the acidity, rather than the
richness that balsamic vinegar does. The ginger adds a little bite and the pink
peppercorns add a dill-like freshness to the whole situation.</span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, "Times New Roman", serif;">This is great served alongside a roast and if you have
leftovers, they make the best salad with grains and a little Greek Yoghurt or
goat’s cheese.</span></div>
<div class="MsoNormal">
<span style="font-family: Georgia;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br /></div>
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<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br /></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br /></div>
<h2 class="MsoNormal" style="margin-bottom: 0pt;">
Pink Grapefruit Beets</h2>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">8 baby beets, peeled and quartered</span></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">1 pink grapefruit, zest and juice</span></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">Thumbsize piece of ginger, peeled and grated</span></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">½ tsp salt</span></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">½ tsp pink peppercorns</span></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">1 tbsp olive oil</span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, "Times New Roman", serif;">Preheat the oven to 170C</span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, "Times New Roman", serif;">In a casserole dish, pour in the baby beets, olive oil,
zest, ginger, salt and pepper and toss to coat. Pour over the grapefruit juice.
Cover the casserole tightly with a lid, or alfoil, then pop in the oven for 45
minutes, or until the beets are tender.</span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, "Times New Roman", serif;">Remove the lid/alfoil and pop back in the oven for a further
15 minutes so the juice reduces a little.</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div class="MsoNormal">
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, "Times New Roman", serif;">Serve, drizzling with the reduced juices.</span></div>
<div class="MsoNormal">
<span style="font-family: Georgia;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br /></div>
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<a href="http://i1292.photobucket.com/albums/b564/skampskitchen/IMG_9887_zpsqjxhlr3a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img alt="Simple Sides - Pink Grapefruit Beets" border="0" src="http://i1292.photobucket.com/albums/b564/skampskitchen/IMG_9887_zpsqjxhlr3a.jpg" height="426" title="Simple Sides - Pink Grapefruit Beets" width="640" /></span></a></div>
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Jenn Radfordhttp://www.blogger.com/profile/09637204214603402957noreply@blogger.com0tag:blogger.com,1999:blog-1463010984537473114.post-22406295653503527902015-09-20T03:07:00.002-07:002015-09-20T03:07:17.031-07:00Muddling Together Memories - Muddled Mulberry Manhattan<div class="separator" style="clear: both; text-align: center;">
<a href="http://i1292.photobucket.com/albums/b564/skampskitchen/IMG_0205_zpsuwoxy6az.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Cocktail Hour - Muddled Mulberry Manhattan" border="0" src="http://i1292.photobucket.com/albums/b564/skampskitchen/IMG_0205_zpsuwoxy6az.jpg" height="640" title="Cocktail Hour - Muddled Mulberry Manhattan" width="426" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, Times New Roman, serif;">When I was in primary school, we went through a phase of
silk worms. Every second family had silk worms. I’m actually surprised there
wasn’t a massive rise in silk shirts worn in the local area. I’m assuming it
started off as a classroom “pet” or lesson or something. My childhood memories
are sketchy at best. But I remember two things about that Silk Worm Saga:</span></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div style="margin: 0cm 0cm 0pt;">
</div>
<ol style="direction: ltr; list-style-type: decimal;">
<li style="color: black; font-style: normal; font-weight: normal;"><div style="color: black; font-family: "Calibri","sans-serif"; font-size: 11pt; font-style: normal; font-weight: normal; margin-bottom: 0pt; margin-top: 0cm; mso-list: l0 level1 lfo1;">
<span style="font-family: Georgia, Times New Roman, serif;">Disused washing machines are a great silk worm
home</span></div>
</li>
<li style="color: black; font-style: normal; font-weight: normal;"><div style="color: black; font-family: "Calibri","sans-serif"; font-size: 11pt; font-style: normal; font-weight: normal; margin-bottom: 0pt; margin-top: 0cm; mso-list: l0 level1 lfo1;">
<span style="font-family: Georgia, Times New Roman, serif;">Silk worms love eating mulberry leaves.</span></div>
</li>
</ol>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, Times New Roman, serif;">Kids would bring in big bags of mulberry leaves to share
about for all the other kids with silk worms. This was my first real memory of
mulberries. The second memory I have is visiting my grandma when I was around
12 and seeing her arms and legs scratched to pieces and her triumphantly
showing us the ice cream containers full of mulberries she’d picked from the
bramble growing wild down the back of her yard. Then we’d get to eat some
mulberry compote with ice cream. Good times!</span></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, Times New Roman, serif;">So when I was offered some mulberries, I grabbed a few to
take home. Despite most of my recollections of mulberries being deeply rooted
in my childhood, I thought a more adult offering was required for their use.
Muddling a few with some rosemary and boozing it up with rye and vermouth;
Manhattan style was where my tastebud’s imagination took me. Instead of
bitters, I layered a teaspoon of Laphraoig whisky on top to give it a smokey
edge. The resulting cocktail is strong, mildly sweet and intensely
berry-flavoured. Garnish with a chocolate cracker or biscotti.</span></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div style="margin: 0cm 0cm 0pt;">
<br />
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</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://i1292.photobucket.com/albums/b564/skampskitchen/IMG_0200_zpsyrl4g01k.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Cocktail Hour - Muddled Mulberry Manhattan" border="0" src="http://i1292.photobucket.com/albums/b564/skampskitchen/IMG_0200_zpsyrl4g01k.jpg" height="426" title="Cocktail Hour - Muddled Mulberry Manhattan" width="640" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div style="margin: 0cm 0cm 0pt;">
<h2>
<span style="font-family: Georgia, Times New Roman, serif;">Muddled Mulberry Manhattan</span></h2>
</div>
<span style="font-family: Georgia, 'Times New Roman', serif;">5 mulberries</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 tsp panela sugar (or raw sugar)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">4 fresh rosemary leaves</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 1/2 shots (50mL) rye whisky</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">3/4 shot (30mL)sweet red vermouth</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 tsp Laphraoig whiskey</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, 'Times New Roman', serif;">Chill a martini glass.</span></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, 'Times New Roman', serif;">In a cocktail shaker, muddle the mulberries,
panela and rosemary. Add the rye and vermouth, then top up with ice. Put the
lid on and shake until the outside of the container is frosty. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span style="font-family: Georgia, 'Times New Roman', serif;">Strain through
the lid, through a tea strainer into the martini glass. Gentle pour the
Laphroaig over the top. Enjoy!</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
Jenn Radfordhttp://www.blogger.com/profile/09637204214603402957noreply@blogger.com0tag:blogger.com,1999:blog-1463010984537473114.post-41028590869221597062015-09-10T21:29:00.001-07:002015-09-10T22:53:01.777-07:00Entertaining with the Skamp - Wine Tasting Party<div style="margin: 0cm 0cm 0pt;">
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
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<a href="http://i1292.photobucket.com/albums/b564/skampskitchen/IMG_0099_zps6rl8l1ei.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Entertaining with the Skamp - Wine Tasting Party" border="0" src="http://i1292.photobucket.com/albums/b564/skampskitchen/IMG_0099_zps6rl8l1ei.jpg" height="426" title="Entertaining with the Skamp - Wine Tasting Party" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://i1292.photobucket.com/albums/b564/skampskitchen/IMG_0104_zpsijonrcnk.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Entertaining with the Skamp - Wine Tasting Party" border="0" src="http://i1292.photobucket.com/albums/b564/skampskitchen/IMG_0104_zpsijonrcnk.jpg" height="426" title="Entertaining with the Skamp - Wine Tasting Party" width="640" /></a></div>
<span style="font-family: Calibri;"><br /></span>
<span style="font-family: Calibri;"><br /></span>
<span style="font-family: Calibri;">As you may have gathered from the plethora of recipes that
use it, or tales of my trips down to the <a href="http://skampskitchen.blogspot.com.au/p/recipe-index.html#uds-search-results">Margaret River region</a>, I’m a big fan
of wine. Like most people, I started on sweet white wines before my palate
developed and now I’m a solid red drinker, with forays back into white and rose
usually weather dependent. (I loved seeing the hashtag #summerwater as a
reference to rose over the Northern Summer. Such a cute name!) And whilst I
really enjoy my wine, and I’ve reached a point where although I am fussy about
drinking bad wines…I’m certainly no expert. So when Lance and I decided to host
some wine tasting parties, I knew it would have to be a little bit different to
the usual. </span></div>
<div style="margin: 0cm 0cm 0pt;">
</div>
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Calibri;">My first experience with wine tasting events was as a white
wine only drinker in my early 20s. There was a group at my workplace who met
after work once every few months with a wine seller who would bring wines to
taste and snacks to eat and we’d sample away. The more experienced wine
drinkers of the group would discuss all of the technical aspects of the wine –
the tannins, the length, the flavours. The two of us youngens would discuss the
wine in terms of how we’d drink it. This red feels like you’d be wearing a
smoking jacket, sitting in front of the fire. This white feels like a summer
lunch, flash-fried prawns and crispy greens. And that remains to this day the
way that I approach wine tasting at cellar doors, or just generally out and
about. That helped broaden my taste in wines and introduced me to the wonders
of reds.</span></div>
<div style="margin: 0cm 0cm 0pt;">
</div>
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Calibri;">I’ve spoken of my love of <a href="http://www.capenaturalistevineyard.com.au/">Cape Naturaliste Winery</a> before.
<a href="http://skampskitchen.blogspot.com.au/#uds-search-results">Many times</a>. One of the wines Lance and I fell in love with and bought on our
first trip here (on our honeymoon) was the 2008 Cabernet Sauvignon. We bought
(a few of) both the reserve and non-reserve and decided we would drink them
side-by-side to compare them. Then have a lovely meal to go with it. So into
the “cellar” it went, ready for that special occasion. Then we bought the 2010
Cab Sauv, so that one was going to become part of the tasting. And then we
bought the reserve and non-reserve 2011 Cabernet Sauvignon. 5 wines - all the
same, but different. That was going to require us enlisting some help to taste
and drink! A wine tasting party it was!</span></div>
<div style="margin: 0cm 0cm 0pt;">
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Calibri;"><a href="http://i1292.photobucket.com/albums/b564/skampskitchen/IMG_0114_zpsavpbw42g.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Entertaining with the Skamp - Wine Tasting Party" border="0" src="http://i1292.photobucket.com/albums/b564/skampskitchen/IMG_0114_zpsavpbw42g.jpg" height="426" title="Entertaining with the Skamp - Wine Tasting Party" width="640" /></a><a href="http://i1292.photobucket.com/albums/b564/skampskitchen/IMG_0117_zps8nkzs0uz.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Entertaining with the Skamp - Wine Tasting Party" border="0" src="http://i1292.photobucket.com/albums/b564/skampskitchen/IMG_0117_zps8nkzs0uz.jpg" height="426" title="Entertaining with the Skamp - Wine Tasting Party" width="640" /></a></span></div>
<br />
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<a href="http://i1292.photobucket.com/albums/b564/skampskitchen/IMG_0116_zpsr9sggpyw.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Entertaining with the Skamp - Wine Tasting Party" border="0" src="http://i1292.photobucket.com/albums/b564/skampskitchen/IMG_0116_zpsr9sggpyw.jpg" height="640" title="Entertaining with the Skamp - Wine Tasting Party" width="426" /></a></div>
<span style="font-family: Calibri;"><br /></span></div>
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Calibri;">We decided to host it as a blind tasting. We put all of the
bottles in brown paper bags and numbered them at random. We’d taste them
blindly, making notes and then taste them again, knowing which one was which.
We had plain water crackers for cleansing the palate – you don’t want anything
with heavy flavours as a snack between wines or it will affect the taste.</span></div>
<div style="margin: 0cm 0cm 0pt;">
</div>
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Calibri;">The 5 of us at the tasting were all seasoned Cape
Naturaliste drinkers – we often take a little picnic and have a glass or two on
Jen’s balcony watching the vineyard – but none of us are wine experts. So the
tasting notes page Lance and I designed looked a little different. We had the
usual spaces for the flavours and smells we could discern. We even printed out
a little sheet with terms that might spurn on ideas. We had a little space for
the mouthfeel. Lance suggested we had a place for a breakdown of the drinking
process. What was the “first bite”, when you held it in your mouth, what it was
like to swallow, the aftertaste. These are all things that we have noted whilst
drinking that can greatly vary and influence your overall experience of a wine.
But the think that set ours apart was the experiential questions. Is it a food
wine? What would you eat with it? What’s the ideal day/occasion for it. Does it
evoke any particular memories?</span></div>
<div style="margin: 0cm 0cm 0pt;">
<br />
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<span style="font-family: Calibri;"><a href="http://i1292.photobucket.com/albums/b564/skampskitchen/IMG_0120_zpsk2u56sjs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Entertaining with the Skamp - Wine Tasting Party" border="0" src="http://i1292.photobucket.com/albums/b564/skampskitchen/IMG_0120_zpsk2u56sjs.jpg" height="426" title="Entertaining with the Skamp - Wine Tasting Party" width="640" /></a></span></div>
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<span style="font-family: Calibri;"><a href="http://i1292.photobucket.com/albums/b564/skampskitchen/IMG_0121_zpsgmkxqi2g.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Entertaining with the Skamp - Wine Tasting Party" border="0" src="http://i1292.photobucket.com/albums/b564/skampskitchen/IMG_0121_zpsgmkxqi2g.jpg" height="426" title="Entertaining with the Skamp - Wine Tasting Party" width="640" /></a></span></div>
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<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Calibri;">Whilst it might be obvious because of how many shared
memories our group had with each other and with wine, I was still surprised at
how similar our experiential tasting notes were. One wine we all said
would be best drunk on a crisp afternoon down south “Luxury Fishing” (for
reference, luxury fishing is everyone with a line in the water in the river,
deck-chairs, a cheese platter and some wine while Lance baits our lines and
does all the other dirty jobs. I then handfeed him cheese crackers so his baity
grossness doesn’t mean he can’t eat). We also all imagined
eating with a variation of fresh bread, olive oil and dukkah. And although I was biased
because I knew what was coming, it didn’t stop 3 of us thinking that the same wine would go particularly well with sticky ribs.</span></div>
</div>
<div style="margin: 0cm 0cm 0pt;">
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<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Calibri;"><a href="http://i1292.photobucket.com/albums/b564/skampskitchen/IMG_0123_zpsadilckv0.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Entertaining with the Skamp - Wine Tasting Party - Hamburger" border="0" src="http://i1292.photobucket.com/albums/b564/skampskitchen/IMG_0123_zpsadilckv0.jpg" height="426" title="Entertaining with the Skamp - Wine Tasting Party - Hamburger" width="640" /></a><a href="http://i1292.photobucket.com/albums/b564/skampskitchen/IMG_0124_zpsntvl6paq.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Entertaining with the Skamp - Wine Tasting Party - Hamburger" border="0" src="http://i1292.photobucket.com/albums/b564/skampskitchen/IMG_0124_zpsntvl6paq.jpg" height="426" title="Entertaining with the Skamp - Wine Tasting Party - Hamburger" width="640" /></a></span></div>
</div>
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Calibri;"><br /></span>
<span style="font-family: Calibri;">We finished up the wine tasting with a DIY Hamburger lunch,
then continued listening to music, chatting and finishing off the bottles. Basically
just creating more shared wine memories for the next tasting day. Being a
hostess-with-the-mostest, in our admittedly “happy” state by the end of the
night, I made sure there was a good dinner. There were no photos by that point,
but I previously slow-cooked some pork in the cherry ribs sauce (good thing we
left the 2011 Reserve til last!!) and re-heated that and served it with some
freshly steamed buns and cucumber and radish slices. This is such a good party
option as all the hard work is done before-hand. We stood around the kitchen
island and assembled them as each batch of buns came out of the steamer.</span></div>
<div style="margin: 0cm 0cm 0pt;">
</div>
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Calibri;"><br /></span><br />
<span style="font-family: Calibri;">We've also used the same approach with three 2013 Sauvignon Blancs from the Margaret River region (Cape Naturaliste, Leeuwin Estate and Cullen) and one $5 2013 Sauvignon Blanc from South Australia and the cheap bottle was unquestionably the least liked. </span><br />
<span style="font-family: Calibri;"><br /></span><br />
<span style="font-family: Calibri;">Have you held a wine tasting party? I’d love to hear how you
do it, or if you like our approach to it.</span><br />
<span style="font-family: Calibri;"><br /></span>
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Jenn Radfordhttp://www.blogger.com/profile/09637204214603402957noreply@blogger.com0tag:blogger.com,1999:blog-1463010984537473114.post-73953686833112752442015-09-05T18:04:00.002-07:002015-09-05T18:04:33.139-07:00Slow Cooker Love - Mulled Wine Kangaroo<div class="separator" style="clear: both; text-align: center;">
<a href="http://i1292.photobucket.com/albums/b564/skampskitchen/IMG_9978_zpsze1d9gmg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Slow Cooker Love - Mulled Wine Kangaroo" border="0" src="http://i1292.photobucket.com/albums/b564/skampskitchen/IMG_9978_zpsze1d9gmg.jpg" height="426" title="Slow Cooker Love - Mulled Wine Kangaroo" width="640" /></a></div>
<br />
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">When I was sitting and eating a bowl of my Beef, Pear and
Red Wine Casserole, my mind wandered into how the cinnamon and red wine were
like a mini-mulled wine with the beef. So naturally, my next thought was why
not make a full-on mulled wine casserole? Cinnamon, cardamom, cloves all lend
themselves to a hearty meat dish – as well as the wintery beverage. A lot of
casseroles already use red wine as a flavouring component, why not go all the
way and use a whole bottle? I know that you should<span style="mso-spacerun: yes;"> </span>use decent quality wine to cook with, but
when I’m using a whole bottle and adding a lot of other flavours to a dish, I’m
not reaching for my best bottle. It just won’t be appreciated. My general rule
is if you can’t drink it, don’t cook with it. There are a lot of good quality
lower cost spectrum wines available, try a few out until you find one you like. Just make sure you drink a good quality wine with the dish!</span><span style="font-family: Georgia, "Times New Roman", serif;"> </span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<span style="font-family: Georgia, "Times New Roman", serif;">Kangaroo is a good meat to use for this dish as the wine and
spices cut through the gameyness that can put people off. Adding the lentils
makes it a one-pot meal. Meat and vege in one. <span style="font-family: Georgia, "Times New Roman", serif;">Although </span><span style="font-family: "Georgia","serif"; mso-ansi-language: EN-AU; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><span style="font-family: Georgia, "Times New Roman", serif;">I also served it with
steamed sweet potato and sautéed kale with gorgonzola. That way I had leftovers to take to work!</span> </span>Whilst I am so ready for Spring,
meals like this still make me appreciate the benefits of colder nights. It
won’t be long til it’ll be nothing but BBQs and salads.</span></div>
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<h2 style="margin: 0cm 0cm 0pt;">
Mulled Wine Kangaroo</h2>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">500g diced kangaroo</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><span style="font-family: Georgia, "Times New Roman", serif;">1 red onion, diced</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><span style="font-family: Georgia, "Times New Roman", serif;">4 large garlic cloves, minced</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><span style="font-family: Georgia, "Times New Roman", serif;">1 tbsp rosemary leaves, minced</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><span style="font-family: Georgia, "Times New Roman", serif;">Juice and peel of one lemon</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><span style="font-family: Georgia, "Times New Roman", serif;">2 sticks cinnamon</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><span style="font-family: Georgia, "Times New Roman", serif;">5 cloves</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><span style="font-family: Georgia, "Times New Roman", serif;">5 cardamom pods</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><span style="font-family: Georgia, "Times New Roman", serif;">¼ cup brown sugar</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><span style="font-family: Georgia, "Times New Roman", serif;">1 cup beef stock</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><span style="font-family: Georgia, "Times New Roman", serif;">750mL bottle of red wine (something with oomph like a Shiraz
or Cabernet Sauvignon)</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><span style="font-family: Georgia, "Times New Roman", serif;">2 carrots, cut into 2cm dice</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><span style="font-family: Georgia, "Times New Roman", serif;">1 cup de Puy lentils</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
</span>
<span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-family: Times New Roman;"></span><br />
</span><br />
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-family: "Georgia","serif";">Heat some olive oil in the base
of your slow cooker up to a medium high heat and brown the kangaroo pieces,
around 3 minutes on each side. Remove to a plate, cover and keep warm.</span><o:p></o:p></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-family: Times New Roman;">
</span></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-family: "Georgia","serif";"><br /></span></span>
<span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-family: "Georgia","serif";">Turn the heat down to low and
cook the red onion until translucent, around 5 minutes, then add the garlic
cloves and rosemary. Stir and continue cooking 10 minutes until the onions
start caramelising. Stir through the carrot and cook until it softens, 5 minutes. </span></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-family: "Georgia","serif";"><br /></span></span>
<span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-family: "Georgia","serif";">Add the lemon juice and scrape up any bits that have stuck to the bottom of the
pot. </span></span><span style="font-family: Georgia, serif;">Add the stock, wine, sugar,
spices and peel. Bring to the boil and add the kangaroo and lentils. Place into
your slow cooker and cook on high for 2 hours, alternatively, just reduce the
heat back to low, place the lid on and simmer for 45minutes to an hour, or the
lentils are soft and the meat is tender and pulling apart.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-family: "Georgia","serif";"><br /></span></span>
<span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-family: Times New Roman;">
</span></span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
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Jenn Radfordhttp://www.blogger.com/profile/09637204214603402957noreply@blogger.com0tag:blogger.com,1999:blog-1463010984537473114.post-71935955711603248532015-09-01T15:47:00.002-07:002015-09-01T15:47:38.295-07:00Experimenting with Produce - Taro Tarts<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, Times New Roman, serif;">Ever since I first googled what to do with<a href="http://skampskitchen.blogspot.com.au/2014/07/produce-experimenting-taro-and-bacon.html"> taro</a> and saw a
bunch of tarts made from it, I knew at some point I was going to give that a
go. So when I saw some taro for sale at the Nanna Shop, I bought a couple. One
I made into the sauce for the <a href="http://skampskitchen.blogspot.com.au/2015/07/meatless-mondays-asian-style-vegie.html">vege meatballs</a>, the other I reserved for making
pies. Or tarts. I’m not sure of the
difference in terms of semantics, but I know calling them Taro Tarts tickles my
fancy more than Taro Pies.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">At it’s heart, this is a pumpkin pie, but made with taro
puree instead of pumpkin. I kept the flavours simple, to see how the taro takes
on being a dessert and I think that was a good move. It’s a subtle flavour, but
quite unique. Whilst experimenting, I also used agave sugar. This sugar is very
sweet, but in an almost floral way. The texture is like icing sugar, which
would be a suitable substitute in the recipe.This is also a dairy-free pie (no
cream), which means the taro puffs up and develops a fluffy, almost bread-like
texture. The spring roll wrappers for pastry mean these tarts are best eaten
the day they’re made, while the pastry is crisp. It goes chewy if you leave
them.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Taro is a traditional Hawaiian tuber, I’m using Mexican
sugar and Brazil nuts. So whilst this multinational tart sounds a bit
geographically confused, they all get along!<o:p></o:p></span></div>
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<h2>
<span style="font-family: Georgia, Times New Roman, serif;">Taro Tarts</span></h2>
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<span style="font-family: Georgia, Times New Roman, serif;">1 ½ cups taro puree<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">3 large eggs<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">¾ cup agave sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">½ tsp freshly grated ginger<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">12 Brazil nuts<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">12 spring roll wrappers<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">¼ cup coconut oil.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Preheat your oven to 170C<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">Melt the coconut oil until it’s a liquid. Take a spring roll
wrapper and brush generously with coconut oil. Fold in half to make a
rectangle. Brush again with coconut oil and fold in half again to make a
square. Push into a muffin tin, folding the sides to make a pastry base. Repeat
for all the muffin holes.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Blend the taro puree, eggs, agave sugar and ginger until
smooth. Carefully pour the taro mixture into each of the bases. Gently tap the
tin to remove air bubbles. Top each one with a Brazil nut.<o:p></o:p></span></div>
<br />
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<span style="font-family: Georgia, Times New Roman, serif;">Slide into the oven and bake for 25 minutes, checking for
doneness at around 20mins. When the pastry is crisp and gold, and the filling
has puffed up and set, they are ready. Allow 15 minutes to cool before eating.
Or eat at room temperature. Best eaten the same day as the pastry goes chewy.</span><o:p></o:p></div>
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Jenn Radfordhttp://www.blogger.com/profile/09637204214603402957noreply@blogger.com0tag:blogger.com,1999:blog-1463010984537473114.post-69531293602380132682015-08-27T16:07:00.000-07:002015-08-27T16:07:07.307-07:00Still Cold at Night - Beef, Pear and Red Wine Casserole<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, Times New Roman, serif;">There are blossoms on my mango tree. And a few on the
blueberry shrub. Spring is definitely in the air. Intermittently. It’s supposed
to be thunderstormy and rainy again any day now. Despite being around 24C
yesterday. And nights are still cold. So slow-cooked foods and casseroles are
still well and truly on the cards. Rich flavours that warm you up are still
part of my cravings.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">This beef and pear stew combines sweet and savoury in a fairly subtle way.The cinnamon and ginger waving a friendly hello to the sweetness of the pear and the red wine in a way that made me then go on to cook a full mulled-wine flavoured stew. More on that soon. Everything is cooked in the one pot, veges and all so it's the complete package.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Whip me up a bowl, I'll be sitting under a blanket on the couch. At least for a few more weeks.</span></div>
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<o:p><span style="font-family: Georgia, Times New Roman, serif;"> </span></o:p><a href="http://i1292.photobucket.com/albums/b564/skampskitchen/IMG_9941_zpscmid9qni.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Still Cold at Night - Beef, Pear and Red Wine Casserole" border="0" src="http://i1292.photobucket.com/albums/b564/skampskitchen/IMG_9941_zpscmid9qni.jpg" height="426" title="Still Cold at Night - Beef, Pear and Red Wine Casserole" width="640" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"></span><a href="http://i1292.photobucket.com/albums/b564/skampskitchen/IMG_9942_zpszthgbljk.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Still Cold at Night - Beef, Pear and Red Wine Casserole" border="0" src="http://i1292.photobucket.com/albums/b564/skampskitchen/IMG_9942_zpszthgbljk.jpg" height="426" title="Still Cold at Night - Beef, Pear and Red Wine Casserole" width="640" /></a></div>
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<o:p><span style="font-family: Georgia, Times New Roman, serif;">Beef, Pear and Red Wine Casserole</span></o:p></h2>
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<span style="font-family: Georgia, Times New Roman, serif;">800g beef chuck, diced<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/3 cup plain flour<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 tsp salt<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 tsp pepper<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 tsp paprika<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Oil to fry<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">3 baby carrots, diced<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 red onion, finely diced<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 large red capsicum, diced<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 buerre bosc pears<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 bay leaf<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">3 anchovies<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 tsp cinnamon<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 tsp ground ginger<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 cup red wine<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 cup beef stock<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">¼ cup capers<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 small zucchini, large diced<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Cooked brown rice to serve<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Preheat your oven to 175C<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Combine the flour with the salt, pepper and paprika. Whisk
to mix it well.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Heat a coverable dish that can go on the stovetop and in the
oven (such as a tagine) over medium-high heat and add a thin layer of oil. Dust
the beef chuck pieces in the flour mix and brown on all sides. Do it in batches
so you don’t crowd the pan. Remove the beef and set aside.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">If the pan is dry, add a tablespoon of oil. Add the onion
and cook until translucent, around 5 minutes. Then add the capsicum and carrot
and cook until softened, a further 5-10 minutes. Stir through the anchovies,
cinnamon and ginger until the anchovies have ‘melted’.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Pour in the stock and red wine, bring to the boil then add
the bay leaf, pear, capers and the beef.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Cover, and place in the oven for 45 minutes. Remove from the
oven, then add the zucchini. Return to the oven for 15 minutes.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Serve with brown rice.</span><o:p></o:p></div>
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Jenn Radfordhttp://www.blogger.com/profile/09637204214603402957noreply@blogger.com0tag:blogger.com,1999:blog-1463010984537473114.post-70996053932505901912015-08-11T06:05:00.000-07:002015-08-11T06:05:17.023-07:00Low and Slow - Cherry Pork Ribs<div class="separator" style="clear: both; text-align: center;">
<a href="http://i1292.photobucket.com/albums/b564/skampskitchen/IMG_9856_zpscfw27cmg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Low and Slow - Cherry Pork Ribs" border="0" src="http://i1292.photobucket.com/albums/b564/skampskitchen/IMG_9856_zpscfw27cmg.jpg" height="426" title="Low and Slow - Cherry Pork Ribs" width="640" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">One of the best things about when I was a Stay at Home Wife
(albeit temporarily!!), is that I had time for slow cooking. One of the
worst things about staying home whilst things are slow cooking, is that you are
tortured by the smells all day! By the time Lance got home and these ribs were
sticky and done, I was FAMISHED.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I found a bottle of cherry juice at the Nanna Shop and
decided I needed to make cherry pork ribs. Pork and cherries are a great combination! The basic idea is from Alejandra’s
<a href="http://www.alwaysorderdessert.com/2009/04/pomegranate-braised-baby-back-ribs.html">Pomegranate Ribs</a> – still my number 1 rib recipe. Make a rub, braise the ribs in
fruit juice, reduce until sticky, enjoy. The rub spices and fruit juice have just changed! There’s very little hands-on time and
the end result is definitely worth the wait (and torture!). So chuck some of
these on if you are going to be home doing the housework and enjoy a fabulous
dinner to reward your efforts!<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">If it's just Lance and I, I almost always just cook pork rib tips instead of full racks because my butcher sells them so much cheaper. It just doesn't look quite as impressive. If you are making them for more than the family, maybe go for full racks.</span></div>
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<a href="http://i1292.photobucket.com/albums/b564/skampskitchen/IMG_9853_zpsye3sjeqd.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Low and Slow - Cherry Pork Ribs" border="0" src="http://i1292.photobucket.com/albums/b564/skampskitchen/IMG_9853_zpsye3sjeqd.jpg" height="426" title="Low and Slow - Cherry Pork Ribs" width="640" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Cherry Pork Ribs</span></h2>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">serves 4</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 tsp Chinese 5 Spice<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 tsp cayenne powder<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 ½ tsp ginger<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">½ tsp garlic powder<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 tsp sumac<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">3 tsp salt<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">8 pork rib tips (or around 4 racks)<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">3 cups cherry juice (750mL)<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">½ cup whisky<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 tbsp oyster sauce<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Combine all the rub ingredients, then rub generously over
the ribs, place in a large oven-proof container with a lid (such as a tagine or
crockpot), cover and set aside for an hour to marinade. They can overlap a
little.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Preheat the oven to 125C<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Remove the ribs from the tagine or oven dish and add the
cherry juice, whisky and oyster sauce. Bring to a boil. Stir until the oyster
sauce has dissolved, then add the ribs. Spoon the sauce over the ribs to coat
before placing the lid on and sliding into the oven for 3 hours or until the
ribs are tender. <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">When they’re done, turn the oven off, remove the ribs from
the tagine and pop on a plate in the oven to keep warm. Bring the sauce to a
simmer with the lid off and reduce until sticky, around 15 minutes. Place the ribs
back into the sauce, serve with greens and plenty of extra sauce.</span><o:p></o:p></div>
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Jenn Radfordhttp://www.blogger.com/profile/09637204214603402957noreply@blogger.com0tag:blogger.com,1999:blog-1463010984537473114.post-55129943916494591702015-07-30T20:10:00.000-07:002015-07-30T20:10:09.299-07:00Christmas in July - Honeycake<div class="separator" style="clear: both; text-align: center;">
<a href="http://i1292.photobucket.com/albums/b564/skampskitchen/IMG_0069_zpsvgvpf5yi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Christmas in July - Honeycake" border="0" src="http://i1292.photobucket.com/albums/b564/skampskitchen/IMG_0069_zpsvgvpf5yi.jpg" height="426" title="Christmas in July - Honeycake" width="640" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, 'Times New Roman', serif;">When my brother first started doing Cake Club at his work about three years ago, he talked up this traditional Russian cake that a guy at his work brought in. Honeycake. He said it was lots of layers and one of the best cakes he'd ever had. I googled Russian Honeycake and had a recipe sitting in my "to-try" folder for years. It is a little fiddly, as it's basically a bunch of honey biscuit layers, softened into a more traditional cake texture by a cream filling that soaks into the cake. Before the cream is added, the layers are sort of the texture of gingerbread cookies. Being fiddly, it was pushed to the back of the pile when deciding on what cake to make.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">But honeycake started popping up in my Instagram feeds as The Honeycake market stall became more and more popular. People in Perth were becoming obsessed with it. I was tempted to try it at last year's Taste festival, but I'd eaten so much by that point, I knew I wouldn't be doing it justice. Come the Good Food and Wine Festival this year, I finally got my chance. And it was good. Really good. But much more caramelly than I was expecting a Honeycake to taste. Especially as I knew the basic recipe for it.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Enter Google once more for answers! According to The Honeycake folk, they use a traditional Czech Recipe. The recipe I originally sourced was for a traditional Russian cake. So, what's the difference? Essentially, it is the caramel that I wasn't expecting. The Russian cake uses a sweetened sour cream filling. The Czech version uses two fillings, one a caramel cream, one a condensed milk cream. Given I'm less partial to super sweetness, It's still a sweet cake, but the honey is the much more dominant flavour.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">I decided to stick to the original Russian version, with a few tweaks. Being Russian, a lot of recipes use vodka, I decided to switch to rum because I think the spicy flavour profile combines with the honey perfectly. Make sure you use a good dark rum, such as Angostura or Captain Morgan and not Bundaberg. </span><span style="font-family: Georgia, 'Times New Roman', serif;">The rest of the recipe is mixed and matched from around 7 different "traditional family recipes", and I think it is perfect. Which makes this now my traditional family recipe. Because I am definitely making this again. It is a little time-consuming, rolling and baking all the layers, but it needs to be made ahead of time for the cream filling to soak into the cake layers and soften them which makes it perfect for parties. And the effort is totally worth it. Definitely one of my favourite cakes ever, too! </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">The caramel shards are made by melting together 1/2 cup of sugar with 1 tbsp lemon juice, heated over low temperature until the sugar dissolves, then turns caramel in flavour, drizzled onto baking paper to set into hard shards. Add these just before serving, otherwise they will soften too.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<h2>
<span style="font-family: Georgia, Times New Roman, serif;">Honeycake</span></h2>
<h3>
<span style="font-family: Georgia, Times New Roman, serif;">Cake</span></h3>
<span style="font-family: Georgia, Times New Roman, serif;">75g butter, softened</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 cup sugar</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3 tbsp honey</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3 eggs</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 tsp vanilla extract</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 tbsp dark rum </span><span style="font-family: Georgia, 'Times New Roman', serif;">(optional, but delicious)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 1/2 tsp baking soda</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp salt</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3 cups flour</span><br />
<h3>
<span style="font-family: Georgia, Times New Roman, serif;">Syrup</span></h3>
<span style="font-family: Georgia, Times New Roman, serif;">3 tbsp honey</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3 tbsp water (room temperature or slightly warm)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 tbsp dark rum (optional, but delicious)</span><br />
<h3>
<span style="font-family: Georgia, Times New Roman, serif;">Filling</span></h3>
<span style="font-family: Georgia, Times New Roman, serif;">500g sour cream</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 tbsp honey</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 cup icing sugar</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">125g walnuts, toasted in a pan and processed until fine</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Preheat your oven to 170C</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Set up a double boiler situation using a large saucepan of water over a low simmer with a large metal or glass bowl in the top - ensuring the bottom doesn't touch the water.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">In a small bowl, whisk together the eggs,and vanilla.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Melt the butter, sugar and honey in the double-boiler. Stir, until the sugar dissolves.Very slowly, add the egg mixture to the butter, whisking as you add it so it incorporates and doesn't scramble. Then whisk in the rum, baking soda and salt.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Switch to a wooden spoon and add about a quarter of the flour, mixing in fully before adding more. It'll turn into a rollable biscuit-type dough and give your mixing arm a good work out. When all of the the flour is added, take the bowl off the heat and allow to cool to room temperature.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Get together your tools for making the cake. You need to decide what plate you are going to serve it on and then find a plate or cake ring just smaller than that so you cut all of the layers the same size and that it fits on the serving plate. Grab as many baking trays as possible, and line them with baking paper. Divide the dough into 6 equal pieces, covering the ones you aren't working on with a clean tea towel so it doesn't dry out. Roll the dough to 2mm thick and slightly larger than the cutter plate. Bake for around 4-5 minutes or golden, then remove from the oven and cut around the cake layer while it's still warm, then leave to cool and crisp up. Keep the offcuts.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Repeat with the remaining dough pieces.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">For the syrup, mix all of the ingredients together with a pastry brush.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">For the filling, whip the sour cream, sugar and honey together with an electric handbeater until soft and fluffy - it fluffs up almost like normal cream. Mix in the toasted crushed walnuts.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">To assemble, place a layer on your serving plate, then brush with the syrup. Top with a few dollops of sour cream filling, spread right to the edges. Repeat the process, then cover the top and sides with the remaining sour cream filling and smooth.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Process the biscuit offcuts into crumbs and gently coat the sour cream layer, pressing in to cover completely. Wrap with plastic and refrigerate at least 4 hours, preferably overnight. Take out of the fridge 30 minutes before serving to take the chill off.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Decorate with caramel shards if desired.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
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<br />Jenn Radfordhttp://www.blogger.com/profile/09637204214603402957noreply@blogger.com0tag:blogger.com,1999:blog-1463010984537473114.post-32873121350731956842015-07-28T23:02:00.002-07:002015-07-28T23:02:24.194-07:00Christmas in July - Mulled Wine Chocolate Cake<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, Times New Roman, serif;">Another July come and gone, which means another Christmas in
July come and gone! This year has just flown by! And in some exciting news, at
Christmas in July whilst there was already bubbles flowing, we also got to
toast my new job! I am really happy and can’t wait to start!<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">As usual, our Christmas in July is a bring-a-dish affair.
Lance smoked a leg of pork and I made two cakes. This was the
spread – how good does it look? I can assure you that it tasted even better!<o:p></o:p></span></div>
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<a href="http://i1292.photobucket.com/albums/b564/skampskitchen/IMG_0084_zpspytoknhy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Christmas in July - Mulled Wine Chocolate Cake" border="0" src="http://i1292.photobucket.com/albums/b564/skampskitchen/IMG_0084_zpspytoknhy.jpg" height="426" title="Christmas in July - Mulled Wine Chocolate Cake" width="640" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">This is the first of the two cakes and wanting to use
Christmassy flavours, I decided to spice up the Boston Blackout Cake from the
<a href="http://www.bookdepository.com/book/9781849753920?redirected=true&selectCurrency=AUD&w=AF45AU96391J9FA8ZRSS&gclid=COTTwbvS_8YCFQR9vQodz34E2w">Hummingbird Bakery Cookbook</a>. Quite literally. Red wine, wintery spices and
citrus add a depth to the already rich chocolatey cake. It is made of three
layers of cake held together by a mulled wine chocolate “custard” which is then
covered in cake crumbs. It needs at least a few hours in the fridge to “set”
the filling and cake, which makes it perfect for entertaining as it can all be
made beforehand. Keeping with the wine theme, I’ve decorated it with some
grapes for a fun look! Being a rich cake, this is best served with whipped
cream, or even crème fraiche. <o:p></o:p></span></div>
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<h2>
<span style="font-family: Georgia, Times New Roman, serif;">Mulled Wine Chocolate Cake</span></h2>
<h3>
<span style="font-family: Georgia, Times New Roman, serif;">Cake</span></h3>
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<span style="font-family: Georgia, Times New Roman, serif;">100g butter<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 cup brown sugar<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 eggs<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 tsp vanilla<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/3 cup cocoa<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 tsp baking powder<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 tsp bicarb soda<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">½ tsp salt<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 tsp cinnamon<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">½ tsp ginger<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">¼ tsp cloves<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">¼ tsp nutmeg<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 1/3 cups plain flour<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">1/3 cup milk<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">1/3 cup red wine (I used Shiraz)<o:p></o:p></span></div>
<h3>
<span style="font-family: Georgia, Times New Roman, serif;">Custard</span></h3>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">2 ½ cups sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">1 tbsp light corn syrup<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">½ cup cocoa<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">60g dark chocolate<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">½ tsp cinnamon<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">½ tsp ginger<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">Pinch nutmeg<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">Pinch cloves<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">1 cup red wine (I used Shiraz)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">1 ½ cups water<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">1 ½ cups cornflour<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">¾ cup water (extra to the above)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">80g butter<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">1 tsp vanilla<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">Zest of an orange<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">Start by making the custard so it can chill and set in the
fridge. In a small bowl, mix the cornflour and ¾ cup of water together to make
a slurry. Set aside.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">In a large saucepan, add the sugar, light corn syrup, cocoa,
dark chocolate, cinnamon, ginger, nutmeg and cloves. Pour the red wine and water
over the top and over a medium heat, stir to combine and bring to the boil.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">When boiling, add the cornflour slurry and stir constantly
to combine. When it starts to thicken, add the butter, vanilla and zest and mix
well until it’s fully incorporated. Pour into a baking dish, cover the surface
with cling wrap and refrigerate for at least 2 hours.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">For the cake, preheat the oven to 170C. Grease and flour
three cake tins of (preferably) equal size.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">the bowl of a stand mixer, cream the butter and sugar
together until light and fluffy on a medium speed. Add the eggs, one at a time,
and keep beating until fully incorporated. Scraping down the sides if
necessary. Turn the mixer down to low and add the vanilla, spices, cocoa,
baking powder, bicarb soda and salt. When combined, add half of the flour and
turn the mixer up to medium again to mix well. Add the red wine. When fully
combined, add the milk. Finally, add the second half of the flour.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">Pour the cake mix evenly amongst the three cake tins and
bake for 25 minutes, or until it springs back when touched and a cake tester
comes out clean. Cool 5 minutes in the tins, then turn out to cool completely
on racks.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">To assemble, pile the three cakes carefully, and cut a small
ring around the outside. Blitz the offcuts in a food processor to get cake
crumbs. Place on ring on your serving plate, then smear a layer of custard over
it. Top with cake, then more custard, then the last layer of cake. Smother the
whole thing in a layer of custard, smoothing the sides and top as best as
possible. Gently pour and press the crumbs into the custard so they stick.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">Refrigerate for 4 hours (or the day before), then remove
from the fridge half an hour before serving.<o:p></o:p></span></div>
<br />
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">Decorate with grapes if desired. Serve with whipped cream.</span><o:p></o:p></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
Jenn Radfordhttp://www.blogger.com/profile/09637204214603402957noreply@blogger.com0tag:blogger.com,1999:blog-1463010984537473114.post-74074281803652184762015-07-27T02:19:00.002-07:002015-07-27T02:28:39.833-07:00Idea Obsessions - Peanut Butter and Jelly Duck Bao<div class="MsoNormal">
<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Sometimes I get hit by a random food idea that I simply
can’t shake. Peanut Butter and Jelly Duck Bao was one of those. In my head, I
could taste the combination. Beautiful fatty duck slices, sticky sweet jam, a
spicy peanut sauce rounding it out. I wanted it so bad! Cooking complicated
meals during the week is a bonus of being made redundant. Ordinarily, it’d be
months before I had a spare weekend to cook something like this, but now I can (almost)
any time! So on a Friday without plans, I decided to make dinner and the couch
Date Night, by making something a little fancier than the norm. Right from the
get-go you should know that this is a very involved meal, if you want to do
things right and get the full richness of flavours in your jelly and the best
fluffiness in homemade steam buns. Good things sometimes really do take time.
It is worth it, I promise you that. BUT…if you are time poor, but still love
the idea of these PB&J Duck Bao, I won’t complain too much if you simplify
things..<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">So, onto my complicated, enhanced version. I always use the
<a href="http://www.gourmettraveller.com.au/recipes/recipe-search/chefs-recipes/2010/5/momofukus-steamed-buns/">Momofuku Steam Buns</a> recipe for making bao, but I find I always need at least ½
cup more flour than their recipe. But use their amount first, and add more if
the dough is too sticky. In this instance, instead of rendered pork fat, I used
rendered duck fat. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">Given we aren’t in stone fruit season, I decided to make my
plum jam with prunes, instead of fresh plums. Given how classic a combination
duck and plums are, I didn’t want to deviate for my jam. I always have prunes
in the house because I’m a bit of a nanna and love them on my porridge. Finish
it off with a simple spicy peanut butter sauce and you have gold! I was going
to make my own pickles to go with these, but time got away from me.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">Serve with buns, pickle and parsley and coriander leaves and
you have a perfectly balanced but rich PB&J Duck Bao.<o:p></o:p></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal">
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<h2>
<span style="font-family: Georgia, Times New Roman, serif;">Peanut Butter and Jelly Duck Bao</span></h2>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">½ duck (if you are making a simpler version, 1 large duck
breast, skin on)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">1 red onion, peeled and roughly chopped<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">2 cloves garlic, peeled<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">1 bay leaf<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">1 tbsp salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">2 litres water<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">1/2tsp freshly cracked black pepper<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<h3>
<span style="font-family: Georgia, Times New Roman, serif;">Prune and Onion Jelly</span></h3>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">1 red onion, thinly sliced<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">½ tsp salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">2 cups red wine (such as Shiraz or Cab Sauv)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">200g prunes, roughly chopped<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">1L duck stock (included in recipe)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">½ cup brown sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<h3>
<span style="font-family: Georgia, Times New Roman, serif;">Spicy Peanut Sauce</span></h3>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">½ cup peanut butter<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">½ tbsp. freshly grated ginger<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">3 tbsp rice wine vinegar<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">1 tbsp kecap manis<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">2 tbsp sriracha (or to taste)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">Fillet the breast and thigh piece of the duck, keeping the
skin intact. Cover and place in the fridge until later. Remove the fat and skin
from the rest of the duck. In a frypan over medium heat, fry the excess skin
and fat until the fat renders out. Drain from pan and allow to cool to room
temperature. Start making the steam buns, if you are. Read the instructions
fully, to understand how much rising time you’ll need all up.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">Using a big sharp knife, carefully cut the duck bones up at
the joints and fry them off in a stock pot until brown. Add 2 litres of water,
the onion, bay leaf, garlic cloves, salt and pepper. Bring to a boil, then
simmer for an hour, skimming the foam off the top from time to time. Leave to
cool half an hour, then pass through a sieve. You can remove and shred any meat
from the duck pieces and reserve for another use – or just discard along with
the vegetables and bones.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">In a saucepan, heat 1 tbsp olive oil over a medium-low heat
and cook the onion slices until translucent, around 5 minutes. Add the salt to
allow them to sweat, and cook for a further 10 minutes. They should soften even
more, but not colour. Add the prunes, duck stock and brown sugar. Bring to the
boil, stirring well, then cover and reduce to a simmer, and leave to cook for
around an hour and a half, or until reduced by half. Alternatively, skip the stock making step and use good chicken stock - or just use a good store-bought plum jam or plum sauce.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">While this cooks, remove the duck from the fridge to take
the chill off, and preheat the oven to 150C. Should take about half an hour.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">When the oven is ready, heat a frypan to high. Season the
duck on both sides with salt and pepper and place skin side down on the heat.
Leave to cook for 5-6 minutes, until the skin is crispy and the fat has
rendered. Flip over and cook a further 5 minutes. Spoon some prune jelly over
the top of the duck breast and place in the oven to finish cooking for 15
minutes. Take the lid off the prune jelly and keep cooking to reduce to a
sticky, jamlike consistency.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">Meanwhile, start steaming your buns and make the peanut
butter sauce. Add all of the spicy peanut butter sauce ingredients to a small
saucepan and place over low heat, stir here and there until smooth and all of
the ingredients are fully incorporated. Should be about 5 minutes. Take off the
heat and set aside.<o:p></o:p></span></div>
<span style="line-height: 107%;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span>
<span style="line-height: 107%;"><span style="font-family: Georgia, Times New Roman, serif;">Remove the duck breast, cover with a piece of
foil and rest for 5 minutes. Slice into thin strips and serve with the prune
and onion jelly, peanut butter sauce, pickles, herbs and steam buns.</span></span><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<span style="line-height: 107%;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span>
<br />
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<span style="line-height: 107%;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span>Jenn Radfordhttp://www.blogger.com/profile/09637204214603402957noreply@blogger.com0tag:blogger.com,1999:blog-1463010984537473114.post-79862413992690276552015-07-21T20:08:00.005-07:002015-07-21T20:08:45.487-07:00Simple Sides - Muscat Butternut Pumpkin<div class="MsoNormal">
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<span style="font-family: Georgia, Times New Roman, serif;">Winter is the weather for drinking ports and muscats and
Pedro Ximenex. There’s nothing better than a small glass in front of the
fireplace after a good meal. It’s also fabulous to cook with. This is a simple side dish that tastes so good on these cold nights. This is a fairly
sweet side dish, the onions, pumpkin and muscat all combining to a sticky
yumness. This pairs well with beef or lamb. It's also fabulous with some goat's cheese or gorgonzola dotted on top.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I’ve used <a href="http://www.capenaturalistevineyard.com.au/productDetail.aspx?id=64">Monte’s Fine Old Muscat</a> from Cape Naturaliste – my
favourite winery. Partly because I always have a bottle of it, because it’s
fabulous. Partly because it is the perfect match. Sweet, without being too
cloying, a tad gingerbready. Add a little onion and thyme and you're onto a winner.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Speaking of winning, this pumpkin was one that Lance grew for me! Getting fresh produce feels like such a prize!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Muscat Butternut Pumpkin</span></h2>
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<span style="font-family: Georgia, Times New Roman, serif;">1 tbsp olive oil<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 tbsp butter<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 red onions, sliced into thin half moons<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 tsp salt<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 tsp thyme leaves<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">½ tsp fresh black pepper<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">½ cup muscat (such as Monte’s Fine Old Muscat)<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 small butternut pumpkin (around 750g), peeled, de-seeded
and finely sliced into half moons<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 tbsp each pepitas and pine nuts for garnish<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">In a frypan over low heat, warm the olive oil and butter
together until the butter has melted. Add the red onions and cook for 10
minutes, stirring here and there. Add the salt, thyme and pepper, mix through
the onions well and cook a further 10 minutes, until the onions are golden. <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Add the pumpkin slices and stir through well, coating them
in the onion mixture. Pour the muscat over the top and cook for 20 minutes, or
until the pumpkin has softened and the liquid has been absorbed.<o:p></o:p></span></div>
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<span style="line-height: 107%;"><span style="font-family: Georgia, Times New Roman, serif;">Scatter with pepitas and pine nuts and serve.</span></span><br />
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Jenn Radfordhttp://www.blogger.com/profile/09637204214603402957noreply@blogger.com0tag:blogger.com,1999:blog-1463010984537473114.post-52340468466851166482015-07-16T01:01:00.002-07:002015-07-16T01:01:32.623-07:00Dining with the Skamp - Supernormal, Melbourne<div class="MsoNormal">
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<span style="font-family: Georgia, 'Times New Roman', serif;">When people ask us what our favourite restaurants in Melbourne were, Supernormal is one of the first places that spring to mind. </span><span style="font-family: Georgia, Times New Roman, serif;">We left quite a few restaurants in Melbourne promising
ourselves we’d go back. But then we got super engaged in crossing the Top 100
restaurants off the list and we never did. Except for Supernormal. We hit it
first off for lunch on the second day of our trip, and the first day staying in
the city. It’s a relatively large restaurant on Flinders Lane, with a large
glass window and a cheery cherry neon sign welcoming you. We were offered a
seat at the bar, as the dining area was full. No worries. We soon learnt that
being a couple in Melbourne means you eat at the bar, or wait a long time. But
if you are normally against this sort of thing, at least do it at Supernormal.
Trust me, they’re the best seats in the house. Especially if you sit on the
kitchen side, rather than the bar side. We not only received the best service
from the bar staff and wait staff, we also watched the chefs at work, and
chatted to them about what they were doing, and the best dishes to order. It
was so incredibly fun, and we left feeling part of the Supernormal family.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">The only downside of watching the food being cooked is that
you get food envy, even though what you are eating is amazing. Which, apart
from feeling like family (a sentiment backed up by the warm greeting we
received on our second visit), was probably a large part of why this was the
only restaurant we revisited. We were stuffed full, but so entranced by some
dishes being plated, we had to try them!<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">As with the majority of restaurants in Melbourne (and
Perth!), the dish style here is share plates. A form of meal Lance and I revel
in. We started with the sea urchin crackers, a special of the day. The look of
the sea urchin was a little off-putting (I think the term ‘manky vagina’ might
have come up), but the dish itself was anything but manky. Raw, thinly sliced
sea urchin, on a housemade seaweed cracker with pickled onion. The ocean
flavour of the urchin was strong, the texture slightly chewy, slightly silky.
The seaweed cracker snapped, crackled and dissolved as you ate it, like a thin
prawn cracker, and the pickled onion set everything off.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">The white cut chicken salad was ordered on a recommendation
by Rob Broadfield at the reviewers lunch I attended, and it didn’t disappoint. The soba noodles, seaweed and
spring onions the perfect base for the perfectly poached then chilled chicken
and spicy sauce. The chicken was so tender and clean, not the slimy texture you
can get with cold cooked chook.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">We then went the bao route. Given my love of duck, that was
a given, so we grabbed a duck leg seeing as there was just the two of us, and
the pork bao. The pork was braised, crumbed and fried, and served with a
tamarind sauce. This sauce was spicy, rather than the sticky sweet style of
tamarind sauce I’m more used to. The spice and tartness of the sauce balancing
the fluffy white mantou bun and rich fried pork well. The duck came DIY style.
A plate of buns, a plate with the duck and cucumber, and a couple of sauce
dishes. At first glance, the duck leg looked dusted in cocoa, but it was a
dark, thin crispy shell created from the deep frying. It cracked open
satisfyingly to reveal moist flesh that fell easily off the bone. The plum
sauce and vinaigrette complimented it perfectly.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">We wanted to keep eating at this point, but simply could
not. So we ordered dessert. We shared the green tea and plum soft serve –
playful in it’s colourful swirl, and texturally spot-on. The tart plum soft
serve, compote and freeze dried pieces playing well against the grassy matcha.
The peanut butter parfait was pure sweet heaven. A peanutty mousse on a macaron
base with that wonderful chewiness macarons get. Salted caramel sauce, peanuts
scattered about the place and a ball of chocolate ganache mousse finishing off
the sweetness overload. Lance got this the second visit too.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Our second visit was our last dinner in Melbourne and made
the perfect finish to the trip. We ordered three dishes, only one of which is
still on the menu a few months later – the New England Lobster rolls. These
were sweet and delicate parcels of lobster in a soft buttery bun. And my
dessert was the baked ginger pudding. Straight from the oven in a cast iron
pan, this dense gingerbread style pudding was everything Christmas dreams are
made of. Realistically, this was big enough to be a share pudding – but after
two weeks of doing nothing but eating, I greedily fit in the whole thing! Lance
was too busy eating a peanut butter parfait to care too much!<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Definitely deserves it's spot on our top 3 "normal" restaurant list. (Vue de Monde is in a class of it's own!!)</span>Jenn Radfordhttp://www.blogger.com/profile/09637204214603402957noreply@blogger.com0tag:blogger.com,1999:blog-1463010984537473114.post-40994635217023704672015-07-12T20:50:00.001-07:002015-07-12T20:50:38.394-07:00Meatless Mondays - Asian Style Vegie 'Meatballs'<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">Lance isn't the easiest person to convince to eat vegetarian. Even though unless it's smoked, roasted and/or pulled...generally the meat portion of the meal isn't even his favourite part. Somehow the IDEA of vegetarian can be offensive. </span><span style="font-family: Georgia, 'Times New Roman', serif;">So I've learnt to serve vegetarian meals without bothering to mention the lack of meat.</span><span style="font-family: Georgia, 'Times New Roman', serif;"> I don't actively seek to eat vegetarian, as I'm a fairly committed omnivore myself, but given I was recently made redundant, I figure a cheaper dish by omitting meat here and there is probably not a bad idea. On top of that, I'd forgotten to get any meat out to defrost! That's my most frequent reason for vegetarianism - lack of planning!</span><br />
<br />
<span style="font-family: Georgia, Times New Roman, serif;">These veggie meatballs are one of those dishes that Lance really loves, even though he'll complain if I'm telling him we're having a vegetarian night. I don't know if it's the meatiness of the mushrooms, or maybe it's the format of the "meatballs" - but this is a good dish to serve those meat-addicts in your life. The ginger and chili add a nice flavour kick to the mushrooms and lentils - which tend to need a helping hand in terms of flavour. Just don't call them "rissoles" or that opens up a whole new kettle of prejudices!</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">I kept a vague Asian theme to the sauce by pureeing some taro with coconut milk, avocado and ponzu sauce to make a creamy counterbalance to the spicy meatballs. If you can't find ponzu sauce, a tablespoon (or two) of the mushroom oyster sauce also works well. As does replacing half a cup of coconut milk with stock. In fact, you can add an extra cup or two of stock and turn the sauce into a soup!</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">You can also make these as a large pattie and turn them into veggie burgers. Also, any leftover balls make excellent tacos!</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<br />
<h2>
<span style="font-family: Georgia, Times New Roman, serif;">Asian Vegie Meatballs</span></h2>
<span style="font-family: Georgia, Times New Roman, serif;">
1 tin lentils, rinsed and drained<br />
4 tbsps plus 1tbsps olive oil<br />
1 red onion, finely diced<br />
2 carrots, finely diced<br />
1 red capsicum, finely diced<br />
1 garlic clove, minced<br />
2 bunches coriander, roots/stems diced separately to leaves<br />
1 thumb size piece ginger, peeled and finely grated<br />
1 green chili, minced<br />
1 red chili, half minced, half sliced into rings for garnish<br />
4 tbsp mushroom oyster sauce (if you're not vegetarian, normal oyster sauce is fine)<br />
250g Mushrooms, wiped clean and diced<br />
2 eggs<br />
1/3 cup grated Parmesan cheese<br />
1 cup bread crumbs<br />
1/4 cup finely chopped cashews</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Heat 4 tbsps olive oil in a large pan to a medium heat and add the onions,
carrots, capsicum, garlic, ginger and chilis. Cook for 10 minutes, stirring
here and there until the vegetables soften. Add the mushrooms and coriander
stems cook for a further 10 minutes, or until the mushrooms release their
liquid and it is then reabsorbed. Stir through the oyster sauce and cook for 3
minutes. Transfer to a large bowl and allow to come to room temperature.</span><br />
<br />
<span style="font-family: Georgia, 'Times New Roman', serif;">When cooled, add the lentils to the vegetable mixture, then form a well in the
centre of the bowl. Add the eggs, parmesan, breadcrumbs, cashews and coriander
leaves and mix by hand until everything is evenly distributed. Place in the
fridge for half an hour.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Preheat the oven to 175C<br /><br />
</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Rub the remaining olive oil over the base and walls of a baking dish. Leave the
olive oil on your hands to help you with the rolling. Roll the now cold mixture
into balls about the size of golf balls, or a little larger. Pack firmly so
they hold their shape. Place the balls into the baking tray, packing so they're
almost touching.<br /><br />
</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Pop in the oven for 30 minutes, or until firm and a bit crispy on top. Leave in
the tray for 5 minutes to settle before removing, so they are less likely to
fall apart. Serve with Taro Avocado sauce and rice.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<br />
<h2>
<span style="font-family: Georgia, Times New Roman, serif;">Taro Avocado Sauce</span></h2>
<span style="font-family: Georgia, Times New Roman, serif;"><o:p></o:p></span><br />
<div>
<span style="font-family: Georgia, Times New Roman, serif;">1 baby taro root (around the size of a fist)</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">2 avocados</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">4 tbsp ponzu sauce</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">1 1/2 cups coconut milk</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">water for thinning if required</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">quarter cup coriander leaves, roughly chopped</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">salt + pepper</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Wash the taro root, then steam for 45 minutes, or until fork tender. Allow to cool enough to touch, then peel.Cut into chunks.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Add the taro, coconut milk and avocado to your blender, and mix until smooth. Add water if required to get to your desired consistency. Add the ponzu sauce and coriander leaves, blend to mix. Taste for seasoning.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">If it's cooled too much, pour into a little saucepan and gently reheat when ready to serve.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">(Can also be thinned with stock to make a Taro Avocado Soup!)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 107%;"><br /></span></span></div>
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Jenn Radfordhttp://www.blogger.com/profile/09637204214603402957noreply@blogger.com0tag:blogger.com,1999:blog-1463010984537473114.post-43521722267709628892015-07-06T21:11:00.001-07:002015-07-06T21:11:08.997-07:00Entertaining without Gluten - Flourless Grapefruit and Basil Cake with Toasted Meringue Icing<h4 class="recipe_part_title" style="background-color: white; border: 0px rgb(141, 203, 226); color: #707271; font-family: georgia, sans-serif; font-size: 13px; font-stretch: inherit; margin: 15px 0px 5px; padding: 0px; vertical-align: baseline;">
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<span style="font-family: Georgia, 'Times New Roman', serif; font-weight: normal;">I feel so blessed to be food allergy free. I
can eat whatever I want, whenever I want. Makes eating out and just cooking in
general so easy. I have quite a few family members and
friends who aren’t so lucky. Whilst there is a variety of allergies I sometimes
have to cater for, the most common one is gluten. Unfortunately for those friends, the gluten intolerance and allergy generates fairly full-on,
sometimes hospital inducing reactions. It’s a little more serious for them than
the discomfort that some gluten-avoiders get, so every single ingredient needs
to be gluten free.</span></div>
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<br /></div>
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<span style="font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif;">At a recent cousins catch-up Lance and I
hosted, I needed to make a gluten-free cake. Now, because I am fine to eat
everything, I don’t buy gluten-free flour, and I didn’t want to buy some
especially for the occasion. Which led to a decision – make my own gluten-free
flour out of things I do buy, like buckwheat flour, rice flour, chick pea
flour, or go flourless? I decided to go flourless. This cake does call for
gluten free baking powder, which I have as a default. You can leave it out
altogether if you need it gluten free and don’t want to buy new baking powder.
The cake is already a dense style, so it’s not especially missed, just make
sure the whole thing is well beaten whilst mixing.<o:p></o:p></span></span></div>
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<br /></div>
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<span style="font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif;">The pink grapefruit that we planted when we
first moved in has had it’s first fruit-bearing season, and I wanted to make a
citrusy cake to celebrate this fact. I love pink grapefruit so much! Tart and
tangy and refreshing. So good! And seeing as our basil plant clearly hasn’t
been informed that it’s actually winter now, and is still growing like crazy
and given the success of a previous lime and basil cake (for a cousins catch-up
on my side of the family), my flavour profile was decided. I didn’t have enough
almonds to make an almond meal cake, so I adapted Nigella’s <a href="http://www.nigella.com/recipes/view/LEMON-POLENTA-CAKE-5308">Lemon Polenta Cake</a>, which uses a mixture of polenta and almonds, and is drizzled with a lemon
syrup to make a wonderfully moist cake.<o:p></o:p></span></span></div>
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<br /></div>
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<span style="font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif;">Just because I wanted to show off, I added a
toasted meringue icing, also grapefruit and basil flavoured. The cake doesn’t
really need the icing – but I figure, if you’re making a cake for an event, you
might as well go all out, right? Go big, or go home!<o:p></o:p></span></span></div>
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<br /></div>
</h4>
<h2 style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif;">Flourless Grapefruit and Basil Cake with
Toasted Meringue</span></span></h2>
<h3 style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif;">Cake</span></span></h3>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif;">200g unsalted butter, softened<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif;">1 cup caster sugar<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif;">6 large basil leaves<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif;">2 cups almond meal<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif;">¾ cup fine polenta (cornmeal)<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif;">3 eggs<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif;">Zest 1 pink grapefruit<o:p></o:p></span></span></div>
<h3 style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif;">Syrup</span></span></h3>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif;">Juice of the pink grapefruit above<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif;">½ cup icing sugar<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif;">6 large basil leaves<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif;">Preheat oven to 180C. Spray the sides of a
23cm springform cake tin with cooking spray and line the base with baking
paper. I like to allow a little overhang, then clip the base into the ring to
secure it.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif;">In a coffee/spice grinder, finely grind the
basil leaves with half of the caster sugar. Add the basil sugar, remaining
sugar and butter into the bowl of a standmixer and beat on high until light and
fluffy. In a separate bowl, combine the almond meal, polenta and baking powder.
Turn the mixer down to low/medium and add 1 egg, then 1/3 of the dry mixture.
Alternate the egg and dry mixture for the remaining 2 eggs and polenta. When
this is fully combined, beat in the grapefruit zest.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif;">Scrape the mixture into the cake tin, and
bake for around 40 minutes. The top will be a little golden, and will be
pulling away from the edges a little. Place the cake tin on a cooling rack.
Don’t remove the cake yet.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif;">Just before the cake is done baking, bring
the icing sugar and grapefruit juice to the boil in a small saucepan, stirring
until the sugar fully dissolves. Remove from the heat and add the basil leaves.
Stir well, then set aside to infuse for 5 minutes. Remove the leaves<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif;">When the cake is out, prick all over the top
gently with a cake tester (or thin toothpick). Pour the warm syrup over the
cake. Leave it to soak in and cool in the tin.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif;">Whilst the cake cools, make the meringue
icing<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;"><a href="http://i1292.photobucket.com/albums/b564/skampskitchen/IMG_9782_zpss6yi1rn5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Entertaining without Gluten - Flourless Grapefruit and Basil Cake with Toasted Meringue Icing" border="0" src="http://i1292.photobucket.com/albums/b564/skampskitchen/IMG_9782_zpss6yi1rn5.jpg" height="426" title="Entertaining without Gluten - Flourless Grapefruit and Basil Cake with Toasted Meringue Icing" width="640" /></a></span></div>
<br />
<h2 style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif;">Pink Grapefruit and Basil Toasted Meringue
Icing</span></span></h2>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif;">2 egg whites, at room temperature<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif;">½ cup caster sugar<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif;">Pinch cream of tartar<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif;">Juice of 1 grapefruit<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif;">Handful of basil leaves<o:p></o:p></span></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif;">Get ready by
wetting a pastry brush and placing the eggwhites in a clean bowl of your
standmixer, and attaching the whisk attachment. Clip a candy thermometer to the
side of a pot large enough that the end will be submerged in the liquid, but
not touching the bottom of the pan.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
<div class="MsoNormal">
<span style="font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif;">Place the
grapefruit juice in a measuring cup and add water to make it up to 100mL. Add
this, the sugar and the basil leaves to a medium pot and bring to the boil,
stirring until the sugar dissolves. Reduce the heat to medium and carefully
remove the basil leaves.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
<div class="MsoNormal">
<span style="font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif;">Brush down sugar
crystals with the wet brush. </span></span><span style="font-family: Georgia, 'Times New Roman', serif; font-weight: normal;">Continue heating
the syrup until it reaches 115C, this will take around 10 minutes. Leave it on
the heat, but start whisking the eggwhites with the cream of tartar until soft
peaks form.</span></div>
<div class="MsoNormal">
<span style="font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
<div class="MsoNormal">
<span style="font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif;">Keep an eye on the
thermometer, and when it reaches 120C, take it off the heat, increase the speed
of the mixer to high and slowly pour the syrup in a thin, steady stream down
the side (avoid it touching the whisk). When all of the syrup is incorporated,
lower the speed to medium and continue beating until it’s cooled to room
temperature and the meringue is thick and glossy.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
<div class="MsoNormal">
<span style="font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif;">Spread the meringue
over the cake with a spatula, deliberately creating peaks and swirls. Fire up
your mini-blow torch and gently brown the edges of the meringue swirls, being
careful not to let it burn.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
<div class="MsoNormal">
<span style="font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif;">Enjoy!</span></span><o:p></o:p></div>
<div class="MsoNormal">
<span style="font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
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<div class="MsoNormal">
<span style="font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
<ul class="nl_recipe_ingredients_list" style="background-color: white; border: 0px rgb(141, 203, 226); color: #707271; font-family: georgia, sans-serif; font-size: 12px; font-stretch: inherit; list-style: none; margin: 0px; padding: 0px; vertical-align: baseline;">
</ul>
Jenn Radfordhttp://www.blogger.com/profile/09637204214603402957noreply@blogger.com0