CHERRY BLANCMANGE

 Serves 6

Ingredients:

· 450g Flaked Almonds 600ml Water

· 25g Gelatine

· 100gCaster Sugar

· 6 tbsp Cherry Brandy

· 225g Fresh Cherries

Instructions

1. Pound the almonds to a smooth paste with a pestle and mortar. Put the paste into a bowl and gradually mix in 600ml tepid water. Leave for 20 minutes.

2. Put a sieve lined with muslin over a bowl and pour in the almond mixture. Squeeze the muslin until you have extracted 600ml almond milk.

3. Gently heat the gelatine in a small pan in 60 ml of the almond milk, stirring until the gelatine has dissolved. Remove the pan from the heat.

4. Pour the rest of the almond milk into a saucepan and stir in the sugar. Set the pan on low heat and stir until the sugar has dissolved.

5. Stir the dissolved gelatine into the almond milk and mix thoroughly. Cool the almond milk and stir in the cherry brandy.

6. Lightly oil a 600ml jelly mould and pour in the contents of the saucepan. Let the blancmange cool and then put it into the refrigerator for 2 hours to set completely.

7. Turn it out and serve it with the fresh pitted cherries.

COCONUT FLUMMERY

 Serves 6  

Ingredients

· 1 x 170g tin Evaporated Milk

· 5 tbsp  Chilled Creamed Coconut, 

· 300ml Water

· 2 tbsp Gelatine

· 175g Caster Sugar

· 4 Egg Whites

Instructions

1.  In a small mixing bowl, mix together the evaporated milk with the creamed coconut.

2.  Place the water, gelatine and sugar in a saucepan and heat, stirring constantly, until the gelatin and sugar have dissolved. Remove from the heat.

3. Stir in the condensed milk mixture, mixing well and leave to cool for 1-2 hours, stirring occasionally.

4. In a clean mixing bowl, whisk the egg whites until stiff and fold into the coconut mixture.  Rinse an 18cm /7 inch tin with cold water and fill with  the coconut mixture. Chill for at least 2 hours or until set.

STICKY FIG TART

Ingredients (serves 8)

• 1 quantity Basic sweet shortcrust pastry or 3 sheets frozen ready-rolled shortcrust pastry, partially thawed
• 215g packet dessert figs, chopped
• 1/2 cup dry port wine
• 180g butter, chopped
• 1 1/2 cups firmly-packed brown sugar
• 1 teaspoon vanilla extract
• 2 eggs, lightly beaten
• 1/2 cup self-raising flour
• 3/4 cup pouring cream
• pure icing sugar, to serve

Method

1. Preheat oven to 180°C. Grease a 3cm-deep, 23cm (base) fluted loose-based flan pan. Roll out pastry between 2 sheets of baking paper until 3mm thick. Line pan with pastry. Trim excess pastry and reserve for lattice. Refrigerate for 10 minutes. Place pan on a baking tray.

2.

Combine figs, port and 1/2 cup cold water in a saucepan. Bring to a simmer over medium heat. Cook for 5 minutes. Add half the butter, half the brown sugar and all the vanilla. Cook, stirring, for 2 to 3 minutes or until butter melts. Remove from heat. Cool slightly. Add eggs and flour. Stir to combine. Pour fig mixture into pastry case.

3. Press reserved pastry together. Roll out between 2 sheets of baking paper until 3mm thick. Cut into 1cm-thick strips. Place in a lattice pattern across pie top. Press edges to seal. Trim excess pastry. Bake for 40 to 45 minutes or until golden. Remove from oven. Dust with icing sugar.

4. Combine cream, remaining butter and brown sugar in a saucepan over low heat. Cook, stirring, for 2 to 3 minutes or until sugar dissolves. Simmer for 1 to 2 minutes or until slightly thick. Serve tart with sauce.

EASY FIG JAM

This simple fig jam tastes delicious on hot buttered toast or scones.

Makes about 2 cups

Ingredients

• 1 kg ripe figs, trimmed, roughly chopped
• 500g caster sugar
• 1 vanilla bean, split, seeds scraped
• 1 cinnamon quill
• Pared rind and juice of 1 lemon

Method

1. Place ingredients in a bowl, cover and stand overnight at room temperature. Transfer to a pan over low heat and stir to dissolve sugar. Bring to the boil, then cook over very low heat, stirring regularly, for 45 minutes or until thick and sticky. Mash figs gently with a fork or masher to break up a little. Remove vanilla pod, quill and rind, then cool slightly, and seal in sterilised jars. Store for up to 3 months.

CAJUN PASTALAYA

 

Ingredients

• 1 tablespoon of bacon fat, canola,olive oil, or a combination
• 500gms boneless skinless chicken breast
• 500gms of a spicy smoked sausage
• 1/2 cup of coarsely chopped onion
• 1/2 cup of coarsely chopped green bell pepper
• 2 teaspoons of minced garlic
• 2 cans of diced tomatoes, undrained
• 1 cup of water
• 2 cups of dry medium shell pasta
• 1 teaspoon of dried thyme
• 1 teaspoon of dried basil
• 1 tablespoon of dried parsley
• 1/2 teaspoon of Cajun seasoning
• 1 tablespoon of butter
• 1 green onion, sliced
• Kosher salt and freshly cracked black pepper, to taste

Instructions
Heat fat in a large covered pot or skillet and add the chicken, and brown well on both sides. Remove and set aside. Slice the sausage in half lengthwise, then chop, adding to the skillet and cook until browned. Stir in the onion and green pepper and cook for about 5 minutes, or until tender. Add the garlic and cook another minute.
Stir in the diced tomatoes and water; bring up to a boil. Meanwhile, cut the chicken breast into cubes and return to the pot, adding in the dry pasta, thyme, basil, parsley, and Cajun seasoning, return to boil; reduce to medium low, cover and cook for 25 minutes or until pasta is tender and most of liquid has been absorbed. Stir in the butter and green onion. Taste, add salt and pepper, adjust seasonings as needed and serve with hot French bread to soak up the juices.
Variation: Mix and match the protein by using chopped cooked pork or cooked crawfish tails. You can also use peeled and deveined raw shrimp, adding in the last 5 minutes of cooking time.

DANISH POTATO SALAD

· 1.8kg potatoes

· 3 Tabsp finely chopped onion

· 2 celery stalks finely chopped

· 250ml sour cream

· 250ml mayonnaise

· 1 teaspoon mustard powder

· ¾ teaspoon of celery seed

· 5 Tbspns chopped fresh dill

· Salt & ground pepper to taste

Boil the potatoes in lightly salted water for 20-25 mins until tender then drain and allow to cool. Peel and coarsely chop the potatoes and place them in a large mixing bowl. Then add the onion and celery.

To make the dressing in a separate bowl stir together the sour cream, mayonnaise,mustard celery seed dill salt and pepper .

Add the dressing to the potatoes and toss gently to coat evenly. Adjust the seasoning then cover the bowl and chill until needed.

THE LIBRARY

THESE ARE SOME OF THE MANY COOK BOOKS THAT ARE AVAILABLE FROM OUR LOCAL LIBRARIES

I HAVE HAD SOME INTERESTING CHATS WITH SONYA FROM HUONVILLE LIBRARY WHO HAS SADLY RELOCATED TO KINGSTON.

BUT IN FUTURE SHOWS I WILL FIND OUT MORE ABOUT THE FOOD SECTION OF THE LIBRARY WITH THE NEW MANAGER, MANDY OLIVER AND LOOK FORWARD TO CHATTING WITH HER

HONEY

THESE ARE SOME OF THE BEAUTIFUL HONEYS FROM GRAHAMS

HONEY FARM WHICH I VISITED RECENTLY

BEETS WITH ORANGE ZEST

 

Ingredients:

• 2 cups whole or sliced canned beets
• 1/4 cup olive oil
• 2 tablespoons red-wine vinegar
• Salt and black pepper
• Zest of 1 orange

Preparation:

1. Cut beets into strips or julienne. Place in a nonreactive bowl. In a jar with a lid, shake oil and vinegar vigorously. Pour over beets. Season to taste, add zest and toss.

Refrigerate until cold and serve on a lettuce-lined salad plate, if desired

EGG AND LEMON SOUP

 

Ingredients (serves 4)

• 4 cups (1 litre) chicken stock
• 1 carrot, finely diced
• 2 tbs risoni
• 2 tbs fresh squeezed lemon juice
• Zest from 1 lemon
• 1/2 cup roughly chopped continental parsley leaves
• Salt & freshly ground pepper
• 1 egg, whisked

Method

1. Place chicken stock and carrot in a large saucepan and bring to the boil over a high heat. Add risoni and cook for 11 mins.

2. Remove from heat and stir through lemon juice and parsley. Season with salt and pepper.

3. Ladle a little of the hot soup onto beaten egg and whisk. Gradually whisk the egg back into the hot soup. Serve immediately with toast.

GRILLED MANGO CHEEKS WITH SWEET LIME RICOTTA CREAM

Serves: 4-8

Ingredients: 

4 large mangos
2 tablespoons caster sugar

RICOTTA CREAM

300g fresh ricotta
2 tablespoons icing sugar, sifted
½ teaspoon vanilla essence
1 teaspoon grated lime zest
1 tablespoon lime juice

Method: 

1.To make the ricotta cream, process the ricotta, icing sugar, vanilla, lime zest and juice in a food processor or mixer until smooth. Transfer mixture to a bowl, cover and refrigerate for 1 hour.
2.Preheat barbecue plate on high.
3.Cut 2 large cheeks (wide sides) from the mango. Cut into flesh of mango in a crisscross design, making sure that you don’t cut through the skin.
4.Place a piece of baking paper onto the flat grill plate.
5.Sprinkle the mango cheeks with the caster sugar and place on baking paper flesh side down, for about 5 minutes or until the sugar browns. 6.Remove mango cheeks from barbecue. Carefully push mango from the skin side so that the flesh all separates. Serve mango cheeks topped with the lime ricotta cream. Serve immediately.

LEMON CURD TARTS WITH CANDIED LEMON RIND

 

Ingredients

• 2 sheets (25 x 25cm) ready-rolled frozen shortcrust pastry, just thawed, and quartered
• 80g butter
• 155g (3/4 cup) caster sugar
• 2 eggs, lightly whisked
• 60ml (1/4 cup) fresh lemon juice
• Candied lemon rind
• 2 lemons
• 70g (1/3 cup) caster sugar extra
• 200ml cold water

Method

1. Preheat oven to 200°C. Line eight round 7cm (base measurement) fluted tart tins, with removable bases, with pastry and trim any excess. Place in the fridge for 15 minutes to rest.

2. Cover pastry bases with baking paper and fill with pastry weights, rice or dried beans. Place the tart tins on a baking tray and bake in preheated oven for 10 minutes. Remove paper and weights, rice or beans. Bake for a further 10 minutes or until golden. Set aside for 30 minutes to cool.

3. Meanwhile, use an electric beater to beat the butter in a medium heatproof bowl until pale. Gradually add the sugar and beat until pale and creamy. Add the egg and beat until well combined. Stir in the lemon juice.

4. Place the heatproof bowl containing the butter mixture over a saucepan of simmering water (make sure the bowl doesn't touch the water). Cook, stirring constantly with a wooden spoon, for 10 minutes or until mixture thickens and coats the back of the spoon. Remove from heat and set aside for 5 minutes to cool. Cover with plastic wrap and place in the fridge for 1 hour to chill.

5. To make the candied lemon rind, use a zester to remove the rind from lemons in long strands. (Alternatively, use a vegetable peeler to remove skin. Use a sharp knife to remove pith and cut rind into long, thin strands.) Line a baking tray with non-stick baking paper. Combine the rind, sugar and water in a saucepan over medium heat and cook, stirring, until sugar dissolves. Bring to the boil. Reduce heat to low and simmer for 10 minutes or until rind is translucent. Remove from heat. Use a fork to spread rind, in a single layer, over prepared tray. Set aside for 5 minutes to set.

6. Spoon the lemon curd evenly among pastry cases. Top with candied lemon rind to serve.

PECAN CRANBERRY BISCUITS

INGREDIENTS

½ cup honey
50g butter, melted
1 egg, beaten
2 cups ground almonds (almond meal)
½ cup dried cranberries
½ cup chopped pecans, plus 24 whole pecans
½ teaspoon bicarbonate of soda icing sugar, for dusting

METHOD

1. Preheat oven to moderate, 180°C. Line three oven trays with baking paper.
2. In a jug, combine honey, butter and egg.
3. In a large bowl, mix together ground almonds, cranberries, chopped pecans and soda.
4. Make a well in the centre of the dry ingredients. Add honey mixture, stirring until well combined.
5. Roll tablespoonfuls of the mixture into balls and arrange on trays, allowing room for spreading. Press a whole pecan onto each biscuit, flattening the mounds slightly.
6. Bake for 10-12 minutes, until golden. Cool on trays then transfer to a wire rack to cool completely. Serve dusted with icing sugar.

HOME MADE MONTE CARLOS

INGREDIENTS

125g softened butter
¾ cup brown sugar
1 egg
2 tablespoons honey
a pinch of salt
2 cups self raising flour
1/3 cup raspberry jam, warmed
2 cups icing sugar
15g softened butter, extra
1 teaspoon vanilla essence
2-3 tablespoons milk

METHOD

Preheat oven to 180°C.
Line a biscuit tray with baking paper.
Cream butter and sugar until well blended. Add egg, honey and a pinch of
salt. Fold through sifted flour.
Roll mixture into a log. Cover with plastic and allow to rest for about 20
minutes.
Uncover and slice into ½ cm slices. Place on tray and bake for 15
minutes or until golden.
While still warm brush ½ the biscuits with the jam. Set aside to
cool.
Sift icing sugar into a bowl. Add butter, and vanilla essence. Mix in
enough milk to form a thick icing. Spread other half of the biscuits with
the icing and sandwich together.

CHOCOLATE MELTING MOMENTS

250g unsalted butter
1 teaspoon vanilla essence
1 cup (160g) icing sugar, sifted
1 ¾ cups (260g) plain flour, sifted
¼ cup (25g) cocoa, sifted
Mocha Filling
50g dark chocolate
20g butter
1 cup (160g) icing sugar
1 teaspoon vanilla essence
2 tablespoons hot coffee

METHOD

1. Preheat oven to 180°C. Line 2 baking trays with baking paper. Beat butter and vanilla essence together with an electric mixer until creamy. Add icing sugar and continue to beat until pale and well combined. Add flour and cocoa and mix to combine.
2. Roll 2 teaspoons of dough into balls and place on prepared trays. Press centre of each ball with ball of thumb to make indentation. Bake for 12 minutes, until set.
3. Meanwhile prepare Mocha Filling. Melt chocolate and butter in a small heavy-based saucepan on low, stirring constantly. Stir in icing sugar, vanilla and enough coffee to make a smooth filling. Spoon filling into centres when barely warm then cool completely on wire racks.

LEMON CHICKEN

 

Ingredients

• 1 eschallot (shallot), finely chopped
• 6 (about 120g each) free-range chicken breasts
• 1 tbs fresh rosemary leaves
• 2 garlic cloves, chopped
• Juice and grated rind of 1 lemon
• 1/2 cup extra virgin olive oil

Method

1. Place chicken in a shallow dish. In a separate bowl, combine rosemary, garlic, eschallot and lemon rind and juice. Whisk in the olive oil, then pour over the chicken. Cover and leave to marinate in the fridge overnight.
2. Preheat the oven to 180°C.
3. Remove the chicken from the marinade, place on a lightly greased roasting tray and bake for 25 minutes or until cooked through.

Meanwhile, place marinade in a saucepan and whisk over low heat until slightly reduced and thickened. Serve chicken with the sauce, the herb garden salad and couscous salad

DAY BEFORE MASHED POTATOES

Ingredients

• 9 potatoes, peeled and cubed
• 6 ounces cream cheese
• 1 cup sour cream
• 2 teaspoons onion powder
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons butter

Directions

1. Bring a large pot of salted water to a boil. Drop in potatoes, and cook until tender but still firm, about 15 minutes.
2. Transfer potatoes to a large bowl, and mash until smooth. Mix in the cream cheese, sour cream, onion powder, salt, pepper and butter. Cover, and refrigerate 8 hours, or overnight.
3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
4. Spread potato mixture into the prepared baking dish, and bake in the preheated oven about 30 minutes.

ROASTED LEMON AND GARLIC DRUMSTICKS

serves 4

• 12 chicken drumsticks
• 1 tbspn olive oil
• 60gm melted butter
• 3 garlic cloves crushed
• ½ cup fresh flat leaf parsley leaves finely chopped
• 1 ½ tbspns finely grated lemon rind
• ¼ cup of lemon juice.

1. Preheat your oven to 200cthen place your drumsticks in a lightly greased shallow roasting dish

2. Combine the oil and 1 tbspn of melted butter and drizzle over the drumsticks. season with salt & pepper and toss to coat. then all you do is roast the drumsticks for 35 to 40 mins or until golden and cooked through.

3. Combine the remaining butter parsley lemon rind lemon juice and garlic in a bowl. spoon over the cooked chicken cover and let stand for 10 mins and then serve

4. You could also use chicken wings , cutlets or marylands

FRAGRANT SWEET CURRY CHICKEN

• · 500 gm chicken thigh fillets
• · 2 tbsp oil
• · 1/3 cup blanched almonds
• · 1 tbspn green curry paste available at most s’mkts
• · ¼ teaspoon ground turmeric
• 375gm can of pineapple pieces in natural juice and reserve the juice
• · 1 medium red capsicum chopped
• · 3 small zucchini sliced
• · 1/3 cup of currants

Method

1. Cut the chicken in 2 cm cubes and put aside.

2. Heat the oil in a heavy based pan and add the almonds curry paste and turmeric.

3. Cook for 2 mins while stirring and then add the chicken stir for 5 mins or until it is browned.

4. Add the reserved pineapple juice and bring to a boil then reduce the heat and simmer uncovered for 25 mins until tender.

5. Add the pineapple pieces zucchini capsicum and currants and then simmer uncovered for 5 mins or until the vegetables are tender

6. Then serve with rice.

MUSHROOM AND POTATO SOUP

 

• 2 tbs olive oil
• 1 brown onion, finely
• · chopped
• · 1 garlic clove, crushed
• · 1 tbs thyme leaves
• · 400g (3 medium) potatoes, peeled, chopped
• · 600g mushrooms (swiss brown & cups), sliced
• · 5-6 cups vegetable or chicken stock
• · 1/2 cup thickened cream
• · Thyme leaves & toasted rye bread, to serve

1. Heat oil in a large saucepan over medium heat. Add the onion, garlic and thyme, cook, stirring for 5 minutes until the onion is soft. Add the potato and cook for 5 minutes until potato starts to soften.

2. Increase heat to high, add the mushrooms and cook for 5 minutes. Add5 cups of stock and bring to the boil. Reduce heat to medium and boil gently, stirring occasionally, for 10 minutes.

3. Blend or process to desired consistency. Return soup to clean pan and stir in the cream. Season with salt and pepper, adding remaining stock if required. Cook over medium-low heat until warmed through.

4. Ladle the soup into serving bowls or cups, sprinkle with thyme and serve with toasted rye bread. Soup keeps for 5 days in the fridge.Lighter option: replace the cream with reduced fat cream.

FIG PUDDINGS WITH HONEY GINGER SAUCE

Serves 6

150g dried figs
150g butter, softened
1/4 cup Honey
1/3 cup firmly packed brown sugar
3 teaspoons finely grated orange rind
2 eggs
1/3 cup sultanas
3/4 cup self raising flour
1/2 cup plain flour
1 teaspoon bicarbonate of soda
1 1/2 teaspoons cinnamon
1/4 cup sour cream
¼ tsp powdered ginger cream or custard and raspberries, to serve
Honey Ginger Sauce:
1/2 cup Honey ¼ tsp Ginger powder
1/3 cup thickened cream
20g butter

Method:

1. Preheat oven to 170ºC. Grease six 300g capacity individual pudding bowls. Place a small round of non-stick baking paper onto base of each bowl.
2. Place figs in a small saucepan and cover with water. Bring to the boil, reduce heat, then simmer 10 minutes. Drain and set aside to cool for 10 minutes. Remove and discard stems. Place figs into a food processor and pulse until finely chopped.

3. Place butter, Honey & Ginger, brown sugar and rind in a medium bowl and beat with an electric mixer until creamy. Add eggs, one at a time, beating well between each addition. Stir in figs and sultanas. Sift flours, bicarbonate of soda and cinnamon together and add to fig mixture, then stir with a wooden spoon until combined. Add sour cream and mix well.
4. Divide mixture between prepared bowls. Cut 6 squares of foil, slightly wider than the top of each bowl. Lightly grease dull side of foil. Place foil, greased side down, onto each bowl to form a lid. Stand bowls in a baking dish and pour sufficient boiling water into the dish to come 1/3 of the way up the sides of the bowls. Carefully place in oven and bake 45 minutes, or until a skewer inserted into centre of a pudding removes clean.

5. Meanwhile, make sauce. Place Honey & Ginger, cream and butter into a
small saucepan. Stir over a moderate heat until butter melts. Reduce heat and simmer 3 minutes. Set aside to cool slightly (sauce will thicken on standing).
6. Unmould puddings onto serving plates.
Just before serving, top with sauce.
Serve with cream or custard and raspberries.

Tips: If you do not have small pudding bowls, use ovenproof moulds or teacups.

SPICY CHICKEN AND BLUEBERRY SALAD

 

Ingredients:

• 4 small skinless chicken breast fillets
• olive oil spray
• 1 tablespoon za’atar spice mix
• 1 orange, 2tsp grated rind, flesh chopped into chunks
• ½ cup reduced fat plain yoghurt
• ½ cup coriander leaves, chopped
• 100g rocket leaves
• 125g punnet fresh blueberries
• 1 bunch asparagus, trimmed, blanched and halved
• 2 teaspoons extra virgin olive oil

Method:

1. Spray chicken breasts with olive oil. Combine spice mix with orange rind and sprinkle evenly over chicken.
2. Cook chicken in a frying pan over medium heat for 4-5 minutes each side, or until cooked through. Make sure the heat is not too high, as this will burn the coating.
3. Combine yoghurt and coriander. Refrigerate until required.
4. Place rocket leaves, blueberries, asparagus and orange into a large mixing bowl. Drizzle with olive oil and toss to coat.
5. Divide salad between serving plates, top with sliced chicken and drizzle with yoghurt dressing. Finish with extra coriander leaves if desired.

BAKED FRUIT WITH HONEY

 

• 6 pieces of stone fruit (peaches, nectarines and/or plums)
• 2 pears
• 2 cinnamon quills
• juice of 1 orange and zest of
• ½ orange
• 1/3 cup honey
• 1 tbsp brown sugar

Method

Preheat oven to 200C. Cut fruit thinly and place in a baking tray with the cinnamon, orange juice and zest. Drizzle with honey and sprinkle with sugar.Bake until golden (about 20-25 minutes) and serve with yoghurt, ice-cream or custard. This is really good cold the next day on muesli.

PEAR AND CHOCOLATE TART

Serves 10-12

Ingredients
3 sheets shortcrust pastry (sweet or regular)
200g dark chocolate
1 1/2 cups cream
3 eggs yolks
2 pears
Method
Preheat the oven to 200° C. Lightly dust a clean work surface with flour and place the 3 sheets of pastry in a pile. With a floured rolling pin, roll out and trim the pastry into a circle with a diameter of 36 cm. Line a 28 cm cake pan or tart pan with the pastry. (The sides of the tart should be about 4 cm high).
Line the base of the tart shell with baking paper and fill with baking weights or rice. Bake for 10 minutes. Remove from the oven and remove the baking weights. Cook for a further 6 minutes or until the pastry is golden.
Place the chocolate and cream in a pan and cook over a low heat while stirring, until it is smooth. Pour into a bowl and cool a little. Stir in the egg yolks. Pour mixture into the tart shells and bake at 150°C for 25-30 minutes or until the chocolate filling is set. Remove from oven and cool so that the filling sets more.
Peel, core and slice the pears and arrange on top of the tart. Cut tart into thin slices to serve.

SWEET ENVY

Hi Everyone,

After last weeks interview with the fabulous Alistair Wise I thought i would post some photos taken at Sweet Envy so you can see what an amazing pastry shop that Alistair and Teena have in North Hobart

Enjoy ….I am sure these will make your mouth water !!!

WEDDING CAKES

GEWURZHAUS SPICE SHOP

I recently went to Melbourne to interview Maria at the spice shop.

This interview was aired on Sat. 12th March and Thurs. 17th March.

Here are some photos of the  Spice shop.

And dont forget to enter for the voucher Maria has provided. 

EASY CHICKEN NOODLE SOUP

Chicken soup is like food for the soul and this one will give you an instant pick-me-up.

Ingredients (serves 4)

• 2 tbs olive oil
• 1 medium onion, finely chopped
• 1 medium carrot, diced
• 1 large stick celery, thinly sliced
• 1 medium potato, peeled and diced
• 6 cups (1.5 litres) chicken stock
• 300g chicken breast fillets, diced
• 50g dried spaghettini pasta, broken into 5cm pieces
• 2 tbs chopped flat leaf parsley leaves
• Thick wholegrain toast, to serve

Method

1. Heat oil in a saucepan over medium heat until hot. Add onion and cook, stirring often, for 3 minutes. Add carrot, celery and potato and cook, stirring often, for 5 minutes.

2. Add stock, cover and bring to the boil. Reduce heat, cover and simmer for 15 minutes. Add chicken and pasta, partially cover and cook for 8-10 minutes or until pasta is tender.

3. Stir through parsley. Season to taste. Ladle soup into serving bowls and serve with wholegrain toast.

Notes

· Tip: Freeze leftover soup in single serve containers and keep for an "instant" meal. It's quicker to defrost small quantities.

LEMON & VANILLA BEAN PANNACOTTA WITH FRESH BERRIES

2 sheets leaf gelatine
600mls thickened cream
100grms caster sugar
2 vanilla beans
Zest of one lemon
200grms fresh mixed berries
50mls sugar syrup

Method

Soak leaf gelatine in ice water to soften

Place cream, sugar, vanilla seeds and pods, lemon zest in a pan and heat over low heat for five minutes, squeeze softened gelatine of excess water and add to the pan with the rest of the ingredients

Stir until gelatine has dissolved, strain and pour into moulds(120mls) and refrigerate for 4 hours before serving

Heat sugar syrup in a pan then add fresh berries and chill until serving

CRISPY GREEK LEMON CHICKEN WITH ROASTED BEETROOT

• 1 free-range chicken, backbone removed & butterflied open (Or you can use a chicken maryland cut per person)
• 2 cloves garlic, peeled & finely chopped
• 80g unsalted butter, at room temperature
• 1 tbsp chopped oregano leaves
• 1 tbsp chopped flat leaf parsley
• Freshly ground pepper & salt, to taste
• 2 lemons
• 3 brown onions, peeled & sliced into thick rings
• 4 sprigs thyme
• 440g can Baby Beets, drained,with the juice reserved
• 6 cloves garlic, unpeeled
• 8 potatoes, boiled until tender then crushed flat using a potato masher to pop the surface
• ½ cup extra virgin olive oil

Method

Lay chicken on a flat surface and carefully lift the skin away from the flesh to make small pockets between the breast, legs and thighs. Combine garlic with butter, oregano and parsley and season to taste. Using fingers, stuff the butter mix under the skin in pockets throughout the chicken. Thinly slice one of the lemons and slide slices under the skin with the butter.

Place onion rings on the base of a baking dish and arrange chicken on top. Massage chicken with pepper and salt and drizzle with half the olive oil. Squeeze juice from the remaining lemon over the chicken. Scatter the baby beets, garlic cloves and smashed potatoes around the chicken and pour the remaining oil over the beets and potatoes. Add 100ml water to the base of the baking dish.

Bake in a hot preheated oven of 220ºC for 1 hour. The chicken will be brown and crisp and the baby beets and potatoes just sensational. Serve with a salad and crusty bread to mop up the juices.

PERFECT LEMONADE

 

• 1 cup sugar (can reduce to 3/4 cup)
• 1 cup water (for the simple syrup)
• 1 cup lemon juice
• 3 to 4 cups cold water (to dilute)

Method

Make simple syrup by heating the sugar and water in a small saucepan until the sugar is dissolved completely.

While the sugar is dissolving, use a juicer to extract the juice from 4 to 6 lemons, enough for one cup of juice.

Add the juice and the sugar water to a pitcher. Add 3 to 4 cups of cold water, more or less to the desired strength. Refrigerate 30 to 40 minutes. If the lemonade is a little sweet for your taste, add a little more straight lemon juice to it. Serve with ice, sliced lemons. Serves 6.

LEMON CUPS

 

• · 2 teaspoons lemon zest
• · 4 to 5 lemons
• · 3/4 cup fresh lemon juice (from the lemons)
• · 3 1/2 cups water
• · 1 1/4 cups sugar
• · Mint leaves and lemon zest for garnish

Scrape 2 teaspoons of zest from one of the lemons, then cut all of the lemons in half and juice them retaining the cup shape. Measure 1 cup, reserving the rest.

Use a melon baller to remove any remaining pulp. Slightly trim the bottom of each lemon cup so it sits flat, then set them on a plate, cover, and place them in the refrigerator.

In a medium saucepan, combine the water and sugar over medium heat, stirring until the sugar has dissolved. Bring the water to a boil, then add the lemon juice and zest and boil for 2 minutes.

Transfer the liquid to a mixing bowl and allow it to cool to room temperature. Place the bowl in the freezer until the mixture begins to freeze, several hours or overnight. Use a fork to break up the ice, then stir it until fluffy.

Spoon 1/2 cup of the slush into each lemon half, then cover them and freeze until you're ready to serve. You can garnish with a mint leaf and lemon zest before serving. Serves 8 to 10.

CHERRY NOUGAT BITES

Prep time is about 30 mins - no cooking time. Yield about 26 pieces

• ¼ cup condensed milk
• 1 teaspoon imitation vanilla essence
• 1 tablespoon brown sugar
• ¾ cup of powdered milk
• 2/3 cup of glace cherries chopped,  one colour or the 3 colour mix

Combine the condensed milk, vanilla and sugar in a medium mixing bowl and then stir in the powdered milk and cherries

Using a wooden spoon stir until all are combined

Turn the mixture onto a surface lightly dusted with icing sugar and knead until smooth

Divide the mixture in half and then roll each half between the palms of hands into a rope 2.5cm thick.

Dust with the extra icing sugar and then refrigerate until firm

When the rolls are firm cut into 2.5cm pieces and store in an airtight container in the refrigerator for up to 2 weeks

A tip for this recipe is using a combination of glace cherries and chopped nuts for something different

BUTTERED BRAZIL NUTS

Prep time is about 10 mins and cooking about 30 mins. Makes about 24

• 2 cups of sugar
• ½ cup water
• 2 Tbsp liquid glucose
• 125 gm unsalted butter
• 1 Tbsp white vinegar
• 2 cups (about 250gm) of whole brazil nuts

Line  2 32 x 28 cm flat oven trays with aluminium foil and then brush with melted butter or oil.

Combine sugar, water, liquid, glucose, butter and vinegar in a medium heavy-based saucepan and then stir over a medium heat without boiling until the butter has melted and the sugar has completely dissolved

Brush sugar crystals from the side of the pan with a wet pastry brush and bring to the boil, reduce the heat slightly then boil until a teaspoon of the mixture dropped into cold water reaches the soft crack stage.  If using a sugar thermometer it must reach 138C.

Remove from the heat immediately

Using a wooden spoon dip the whole nuts into the butterscotch mixture and place onto the prepared trays to set

These can be stored between sheets of waxed paper in an airtight container at room temp for up to 7 days.

While this is traditionally a brazil nut recipe, you can replace them with different nuts or a mixture of nuts.

A warning for this recipe and any that may require making a toffee mixture: be very careful, as splashing of the hot toffee may result in burns

It is not a good idea to have children in the kitchen when making recipes with high temperatures

RASPBERRY AND TURKISH DELIGHT SEMIFREDDO

Ingredients (serves 6)

• 3/4 cup (185ml) thickened cream
• 2 eggs
• 1/3 cup (70g) caster sugar
• 2 tsp rosewater
• 1/4 cup (40g) pistachios, thinly sliced
• 1/4 cup (40g) toasted slivered almonds
• 100g Turkish delight, coarsely chopped
• 1 cup (125g) fresh or frozen raspberries
• Persian fairy floss (pashmak - see note), to serve
• Dried rose petals (see note), to serve

Method

Line an 8 x 30cm bar pan with plastic wrap, allowing sides to overhang. Use an electric mixer to whisk cream in a bowl until soft peaks form. Use an electric hand mixer to whisk eggs and sugar in a heatproof bowl until pale and fluffy. Place bowl over a saucepan of simmering water and continue whisking for 5 minutes or until thick and pale. Remove from heat and whisk until cool.

Add one-third of cream to egg mixture and gently fold to loosen. Gently fold in remaining cream and rosewater until just combined. Add pistachios, almonds, Turkish delight and raspberries and gently fold to combine. Pour into prepared pan. Cover with plastic wrap and freeze for 6 hours or until firm.

Turn out, using the plastic wrap as a guide, on to a serving platter. Set aside for 5 minutes to soften slightly. Top with fairy floss and sprinkle with rose petals. Cut into slices to serve.

Notes

• Persian fairy floss is available in flavours such as rose, vanilla and pistachio, from specialty food stores.
• Dried roses are available from specialty food stores and delicatessens.

TOFFEE ON A STICK

• 6 wooden ice block sticks
• 1 1/2 cups caster sugar
• 1/2 cup water
• 1 tablespoon malt vinegar
• hundreds and thousands

1. Grease a 12 hole mini muffin tin and cut ice block sticks in half cross ways.
2. Combine sugar water and vinegar in a medium heavy based saucepan
3. Stir over heat without boiling until the sugar has dissolved.
4. Bring the mixture to the boil uncovered and without stirring for about 15 mins or until a small amount of sugar syrup "cracks" when dropped into a cup of cold water
5. Remove from the heat and allow to subside.
6. Pour the toffee mixture into the prepared muffin pan holes and sprinkle with hundreds and thousands
7. Stand toffees about 10 mins then place the sticks cut side down into the centre of the toffee
8. Stand toffees at room temperature until they are set

Always remember to have adult supervision when cooking toffee.

RECIPES FOR MY LISTENERS

Hi Everyone,
As I promised here is the FGF blog which will have a selection of recipes from each weeks show.
If you want any of the other recipes on the show please email me or post a comment and I will reply.

We are starting with HOLIDAY COOKING WITH THE KIDS from Saturday 8th January '11

1.
CHOCOLATE COATED BANANAS
Serves 4
2 Bananas
4 paddle pop sticks
1/3 cup Ice Magic
2 Tablespoons of sprinkles, 100's & 1000's or crushed nuts

Peel the bananas and cut each one in half lengthways
Push the padddlepop sticks gently into the bananas to make a handle
Warm the ice magic then pour the chocolate into a tall narrow glass.
Twirl the bananas in the chocolate and then place on a baking tray lined with baking paper
If you want a thicker chocolate place them in freezer and then recoat them in the chocolate
Tip the sprinkles or other  on to separate plates and roll the bananas in them while the coating is still wet
Put on a plate and place in the freezer for about 10 mins