Showing posts with label basil. Show all posts
Showing posts with label basil. Show all posts

Monday, July 6, 2015

Entertaining without Gluten - Flourless Grapefruit and Basil Cake with Toasted Meringue Icing

Entertaining without Gluten - Flourless Grapefruit and Basil Cake with Toasted Meringue Icing
Entertaining without Gluten - Flourless Grapefruit and Basil Cake with Toasted Meringue Icing

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.

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.

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 Lemon Polenta Cake, which uses a mixture of polenta and almonds, and is drizzled with a lemon syrup to make a wonderfully moist cake.

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!

Entertaining without Gluten - Flourless Grapefruit and Basil Cake with Toasted Meringue Icing
Entertaining without Gluten - Flourless Grapefruit and Basil Cake with Toasted Meringue Icing
Entertaining without Gluten - Flourless Grapefruit and Basil Cake with Toasted Meringue Icing
Entertaining without Gluten - Flourless Grapefruit and Basil Cake with Toasted Meringue Icing


Flourless Grapefruit and Basil Cake with Toasted Meringue

Cake

200g unsalted butter, softened
1 cup caster sugar
6 large basil leaves
2 cups almond meal
¾ cup fine polenta (cornmeal)
3 eggs
Zest 1 pink grapefruit

Syrup

Juice of the pink grapefruit above
½ cup icing sugar
6 large basil leaves

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.

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.

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.

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

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.

Whilst the cake cools, make the meringue icing

Entertaining without Gluten - Flourless Grapefruit and Basil Cake with Toasted Meringue Icing

Pink Grapefruit and Basil Toasted Meringue Icing

2 egg whites, at room temperature
½ cup caster sugar
Pinch cream of tartar
Juice of 1 grapefruit
Handful of basil leaves

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.

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.

Brush down sugar crystals with the wet brush. 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.

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.

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.

Enjoy!

Entertaining without Gluten - Flourless Grapefruit and Basil Cake with Toasted Meringue Icing
Entertaining without Gluten - Flourless Grapefruit and Basil Cake with Toasted Meringue Icing
Entertaining without Gluten - Flourless Grapefruit and Basil Cake with Toasted Meringue Icing
Entertaining without Gluten - Flourless Grapefruit and Basil Cake with Toasted Meringue Icing
Entertaining without Gluten - Flourless Grapefruit and Basil Cake with Toasted Meringue Icing

Tuesday, February 18, 2014

Birthday Meals - Fig and Apple BBQ Pasta Sauce


My husband and I both tend to have birthday week, at least. Sometimes birthday month. We generally don't buy each other presents unless there’s something specific we find (this is true for all gift-giving occasions). Instead it becomes a week or so full of birthday-related activities. This year, his parents threw their annual party. The day of his birthday I met his boat after work and we had tapas and beers at Monk Brewery with a few friends and the next day I cooked him this for dinner for his Birthday + 1. I had told him I wanted to cook him something special for his birthday and he told me he doubted I could. Everything I cook was special. Bless him.

We are both big fans of ribs. Sticky, BBQ sauce smothered ribs. Preferably smokey. Along with my collection of hot sauces, I have a handful of different BBQ sauces in my pantry, too. I was thinking about how they all have a similar base flavour, and started contemplating what it was that makes a BBQ sauce taste like a BBQ sauce. Basically it’s a combination of sweet, salt and vinegar. The ‘sweet’ is usually fruity. And then it’s got some spice in there. Pretty simple, really. I knew I didn’t have enough time to come home from work and cook ribs (they are so much better slow-cooked), but I still wanted that sticky sweet sauce. I got it in my head to make a pasta, but didn’t want to just use a BBQ sauce from the bottle because they tend to be a bit ‘much’ in large quantities. The vinegar and sugar can take over.

I had been given a few sundowner apples from my parents’ after an orchard trip. I’m not the hugest fan of them to just eat, I find they can be a bit ‘floury’. I like my apples tart and crisp – like pink ladies, or fujis. But, I thought they’d make the perfect sweet base for a BBQ sauce. I added some figs, because I had some. You can always substitute another apple, or maybe a few nectarines or peaches seeing as they’re in season. To me, the sauce turned out perfectly and Lance swears up and down that it wasn’t BBQ sauce but was delicious. I asked him what it tasted like and what BBQ sauce tasted like. He repeated back all of the same flavours for both. What was ‘missing’ was it being further reduced to concentrate the flavours like the traditional condiment – but this was the reason I didn’t want to just use a bottled sauce in the first place. So, I am going to make this again, but cook it in my slow cooker for a few hours to reduce it further, then puree it to make a condiment BBQ sauce. And as a compromise, I am calling this a BBQ Pasta Sauce instead of just a BBQ sauce.

To make the pasta, I had some beautiful little yellow squash and zucchini, then some leftover roast beef that I shredded. Some pork or chicken would go well, too. Then I added a tonne of basil and flat leaf parsley at the end. I wanted it to be more of a vegetable than a herb.
 
This recipe has a lot of ingredients, but most of them are spices, so don’t get too overwhelmed by that. For me, they are all pantry staples. The mustard seeds and cumin seeds I measured before I toasted and ground them. If you have pre-ground spices, then you’d probably need a little less.



Fig and Apple BBQ Pasta Sauce
(serves 4-6)
2 shallots
4 cloves garlic
2 apples
6 figs
1 shot bourbon
2 tsp sweet paprika
2 tsp smokey paprika
1 tsp chipotle chili powder
2 tsp salt
1 tsp mustard seeds
2 tsp cumin seeds
½ tsp pepper
2 tbsp honey
1 tbsp Worcestershire sauce
1 cup water
½ cup apple cider vinegar


Assembling the Pasta
6 yellow squash, diced
1/2 zucchini, diced
1 cup shredded cooked beef
Bunch basil leaves, roughly torn
Bunch flatleaf parsley leaves, roughly torn
500g egg noodles


In a large, tall sided pan (I used my tagine pan) on a low heat, add the olive oil and when it’s warmed up, add the shallots and garlic and sautee for about 5 minutes until translucent. You don’t want to colour them, you want it sweet and soft. Then add the apples, figs, salt and bourbon. Stir well, then cover and leave to simmer around 10 minutes while you prep the rest.

In a dry pan, toast the cumin and mustard seeds for 15-30 seconds until the mustard seeds ‘pop’. Add to a spice grinder or mortar & pestle with the peppercorns and grind until fine. Add the two paprikas and chili powder to the spice mix. Mix together the water, Worcestershire sauce, apple cider vinegar and honey. Pour into the apple mixture. Add the spice mixture into the pan as well and mix everything really well. Cover again and simmer away for at least 20 minutes. The fruit should break down and go mushy turning into a delicious sticky sauce. Check for seasoning.

Meanwhile, place a pot of salted water on to boil for the pasta. Cook according to packet instructions. Add the squash, beef and zucchini to the sauce and cook until warmed through and the vegetables have softened – 10 minutes. Add the pasta when al dente, and the herbs, and stir through. Serve!