January 31st, 2009
Dukkah-crusted pumpkin
This idea came from an experience in Adelaide as part of Tasting Australia. Quantities are loose as it can be cooked for 2 or twenty! You will obviously need more egg and Dukkah as well as more oil. One egg will do enough for 4-6 serves.Dip one side of evenly shaped pieces of peeled pumpkin into a beaten egg then Dukkah and place Dukkah- side up on a shallow roasting tray lined with baking paper. Drizzle over about 1/3 cup olive oil and roast till golden brown 180c fan for about 25-30 mins. Save the oil for a dressing mixed with a spoonful of red wine or sherry vinegar. Serve with diced feta (I like Chevre Salade from Puhoi or try their gorgeous fresh goat’s cheese), roasted red peppers and a pile of spinach leaves dressed with the oil /vinegar combo. Season to taste. Also nice as a main course with a piece of roasted chicken on top and blanched beans underneath.
Posted by Sue Story // Filed in Recipes
January 5th, 2009
Mascarpone trifle with real strawberry jelly
This Photo is of an upside down version of the trifle recipe. Lovely for an elegant dinner.
This has sliced Nectarines in it as well.
Serves 6 -8
Strawberry jelly (see separate recipe)
8 or more sponge fingers (Savoiardi Biscuits)
Orange Juice and lemon liqueur for dipping or just use Limoncello for a powerful kick.
(About ¼ cup liqueur and ½ cup orange juice)
2 eggs
½ cup sugar
3 tbsp Limoncello or an orange liqueur
Juice of one lime or one small orange
2 gelatine leaves or 1 tsp gelatine softened in a little water and heated to dissolve
250 g Mascarpone
Garnish of toasted flaked almonds or other nuts
Make the jelly first. (You can make ½ the amount of juice as jelly then use the rest as syrup if you like). Place into a large bowl glass bowl or individual ones and chill to set several hours.
To make mousse topping
Beat eggs and sugar in a bowl then place over a pot of simmering water and beat until warm and thick. Beat until cold.
Soften gelatine leaves in cold water then drain and zap for 20 sec in microwave.
Add to mousse with lime juice and Limoncello. Cool mixture stirring occasionally.
Stir the Mascarpone and gradually add the mousse mix to it.
Assembly
Place the sponge fingers, which should be dipped in the liqueur and orange juice mixture on top of the set jelly and top with mousse. Garnish with fruit, strawberry syrup and flaked toasted almonds when set. Alternatively use cocktail glasses for an individual serve.In the photo I put the jelly on last.
Sometimes I use the Monin Syrups as a garnish
Fresh Strawberry Jelly
This can be made with powdered gelatine but the texture will not be as fine. Do try it with the leaf gelatine at least once. For the quantity of powdered gelatine see below. Cointreau could be left out if children are eating it but it will change the flavour. Serves 4-6
1 kg ripe strawberries, hulled and sliced
Juice of 1 lemon
3 tablespoons Cointreau
55g (1/4 cup) caster sugar
4 gelatine leaves
Place the sliced strawberries in a 2-litre microwave jug and cover with plastic wrap. Microwave for about 10 mins or until the berries have released all their juice. They will look pale and pulpy. Watch for boil-overs. You could cook it on medium power to prevent this but it will take longer. Suspend a jelly bag or muslin cloth over a bowl and tip in the mixture. Either tie it to a laundry tap and leave to drip or place in a sieve over a bowl. When it has finished dripping discard the pulp and measure the liquid. Add the lemon juice, Cointreau and enough water to make 550ml.
Place the leaves of gelatine to soak in a bowl of cold water. While this softens, gently warm the juice in a pot or the microwave, add the sugar and stir to dissolve then lift out and squeeze the gelatine leaves and add to the warm liquid. Don’t let the gelatine boil. Stir well.
Rinse out a jelly mould and pour in the strawberry liquid and chill till set. Individual molds or wine glasses can be used or use it in a trifle.
You will never use a packet jelly again.
Tip. Freeze the juice for use when the season is over or before Christmas then thaw and continue as per recipe. Summer revisited!
Leaf gelatine is available in good delicatessens. If you can’t get it use 2-3 metric teaspoons powdered gelatine softened in a little cold water and gently heated in a cup over hot water or however you normally use it.
Posted by Sue Story // Filed in Recipes
January 4th, 2009
Summer Plum cake
This recipe is adapted from one in Stephanie Alexander’s Cook’s Companion. A real gem of a book, by the way. Thank you to all the Newstalk ZB listeners who emailed me for the recipe.
150g butter, softened
125g sugar (just over ½ cup)
100g plain flour (3/4 cup)
100g self-raising flour
2 eggs
1/3 cup yoghourt and milk mixed or just milk
½ cup chopped almonds or other nuts, lightly toasted preferably
6 or 8 ripe plums depending on size
Topping
60g melted butter
½ cup sugar
1 tsp cinnamon
2 eggs
Preheat oven to 170c fan. Grease and line a 23-24cm tin with baking paper. Tin size is important, as the batter must only come ¼ way up the sides of the tin.
Beat the butter and sugar till light and fluffy then mix in flours. Add eggs and milk to make a soft dropping batter adding a little more milk if necessary.
Spoon into tin and sprinkle with chopped almonds.
Cut the plums in half and remove the stones then place cut-side up on top of almonds
Melt the butter for the topping and add the sugar and cinnamon then allow to cool before beating in eggs.
Spoon onto and around plums. Cook for about an hour or until the cake is firm on top and doesn’t wobble when given a little shake.
When I cook the cake I have the oven on 180c fan for the first 40 minutes then turn it down but 170c would be good for an hour. Ovens vary widely so always check it at the 40-minute stage.
This is best served slightly warm but leftovers can be chilled then reheated in the microwave for about 20 seconds. I serve it with a zabaglione crema which is cooled zabaglione and whipped cream combined but plain cream is fine.
Posted by Sue Story // Filed in Recipes