Tuesday, July 26, 2016
Our second July recipe for Tuesday with Dorie is Summer Market Galette. It is a bitter sweet irony for me to be making Summer Market Galette when it is actually the middle of winter in Australia. However, thanks to the global export market, I have been able to buy US nectarines and plums, and I used canned apricots and frozen blueberries to make up the balance of the fruit.
You could actually make this with whatever fruits you wanted to. However, to keep this aligned with the title of the recipe, I went the extra mile to use "season appropriate" (that is, summer) fruits in the galette.
The fruity component was given some zing by the addition of lime zest, grated fresh ginger and mint. In all, it was rather a tasty tart that I served warm with icecream:
To see what the other Dorie bakers made this week and what they thought of it, visit the LYL section of the Tuesdays with Dorie website.
Monday, July 25, 2016
Mashed potatoes are nearly universally adored, but poor old broccoli is often given a bad rap. If you have children who don't like broccoli, or you are not a fan, a way that you might be able to make it more palatable is by making this broccoli and ricotta mash.
The mash comprises potatoes, broccoli and ricotta, mashed together with flavour enhancing ingredients. This delicious mash alternative is from The Good Life by Sally Obermeder, and the recipe is as follows:
2 small potatoes diced into 2cm squares
500g broccoli cut into small florets
2 tbspns olive oil
2 crushed cloves garlic
zest of 1 lemon
2 tbspns lemon juice
Cook the potatoes in boiling water for 8 minutes. Add the broccoli and cook for another 6 minutes or until the vegetables are tender.
Heat 1 tbspn of olive oil in a frying pan and cook the garlic.
Drain the potatoes and broccoli and put into the bowl of a food processor. Add the garlic with the remaining tbspn of olive oil, the ricotta, and the lemon zest and juice, and process until you have the desired mash consistency.
Season with salt and pepper to taste, and serve as a nutritious side with whatever you fancy.
Saturday, July 23, 2016
Last Saturday, Kamilla, Irena and I headed off to The High Tea Party at the Sofitel in Melbourne.
One of the event sponsors was Royal Albert China, who had this gorgeous display of tea party crockery at the door:
We had goodie bags on our chairs full of samples and vouchers on arrival, and there was a lovely mini bottle of Prosecco for each guest.
Once we were seated, our tea tray arrived:
There were mini desserts:
and scones and mini quiche:
and ribbon sandwiches:
My favourite was the scones, served with jam and cream:
The crockery was Miranda Kerr by Royal Albert - isn't the tea cup pretty:
The tea was bottomless but I could only manage two cups.
Here we are at our table waiting to be served:
There was also entertainment by jazz singer Emma Pask (from The Voice Australia), and two fashion parades - one by Leona Edmiston and the other by a lingerie house.
Outside, there was a seemingly endless array of stalls selling everything from jewellery to chocolates to vodka.
It was a great opportunity to catch up with my friends and enjoy some great food and entertainment.
Thursday, July 21, 2016
For Eating with Ellie this week, I chose the theme of It Isn't Easy Being Green. Ellie has lots of fabulous vegetable recipes in her books, so I decided to choose something along that line for a side dish.
I chose Ellie's Greek-Style Spinach Rice from Weeknight Wonders. In theory, it sounded great - brown rice and frozen spinach cooked with tomato paste and onion, with optional feta. I left out the feta but otherwise made the recipe as written.
Unusually for me with an Ellie recipe, I didn't take to this dish. It was too bland for my liking - a little too close to rabbit food. Unfortunately, it won't be a repeat.
To se what the other Ellie cooks made this week, visit the LYL section of the Eating with Ellie website.
Wednesday, July 20, 2016
On Sunday, I invited four friends over to my place for Christmas in July dinner. For the uninitiated, Australia's seasons mean that July is winter, making it the perfect time to indulge in Christmas treats which are more suited to cold weather than December, when Christmas is celebrated around the world. This means that in Australia, we really can have two Christmases - one in July with roasts and Christmas pud, and one in December with seafood and icecream.
We started off with cheese (washed rind, triple cream brie and cheddar), dips (sweet potato and cashew and guacamole) and crackers to start the conversation while dinner finished cooking:
Here is the table all laid in expectation:
For dinner, we had slow cooker roast chicken with roast pumpkin, potato and carrot, and steamed asparagus:
I had never cooked a whole chicken in the slow cooker before, so I was pleasantly surprised. the recipe for the chicken that I used (including a spice rub) is online here at Tori Avey's website. The meat stayed beautifully moist and tender, and the spice rub gave the meat a nice flavour. For the gravy (not pictured), I drained off the juices that cooked out of the chicken and thickened them up in a saucepan with a dessertspoon of cornflour dissolved in water to make a paste.
Two of my guests are gluten and dairy sensitive, so I made this Cranberry, Maple and Pecan Pudding from BBC Good Food:
You can see that when I turned out the pudding, the base of it caved in a little. I can only guess that the crumbly texture of the pudding is at least in part due to its gluten free status. Next time, I would leave the pudding to cool in the pudding basin for a while before unmoulding.
I didn't have fresh cranberries (they are virtually impossible to obtain in Australia), so I used frozen cherries in the sauce instead:
For the dairy lovers, there was also raspberry ripple icecream to go with the pudding.
The pudding doesn't taste like regular Christmas pudding - it is nowhere near as rich for a start. However, it is very fruity, and reminds me of a light fruitcake.
It was a fun evening and a great way to celebrate Christmas in July.
Monday, July 18, 2016
Recently, I asked my colleagues what they wanted me to bake next. They suggested Sticky Date Pudding. However, I am a little rebellious and decided to go with the general theme but in a different form so that I didn't have to buy cream. And lo, the Date and Walnut Self-Saucing Pudding was born.
This delicious pudding features dates and walnuts in a biscuity pudding batter, and makes its own caramel sauce (which I think is quite magical).
I served this pudding warm with a scoop of icecream - what could be better on a cold winter's night?
Saturday, July 16, 2016
If you go to your average Chinese takeaway in Australia and order sweet and sour pork, you will be served battered pieces of pork coated in an atomic red sauce. It's a bit like the British version of chicken tikka masala. However, in the June 2016 edition of Gourmet Traveller, there is a beautiful Cantonese recipe for sweet and sour pork that is nothing like the Chinese takeaway version. I couldn't wait to make it.
I was so glad that I did - it was rich, spicy and flavourful, and no atomic red sauce in sight. I served this gorgeous dish with brown rice to ensure that all of that wonderful sauce was soaked up.
To make this Cantonese sweet and sour pork by Tony Tan, you will need:
250g fresh pineapple
1 small onion
1 firm tomato
1/2 red capsicum
1/2 green capsicum
1 spring onion
2-3 long red chillies, deseeded
2 cloves garlic
oil for deep frying
75g potato flour + 1 tspn extra
65g rice flour
steamed rice to serve
1 teaspoon five spice powder
2 tspns light soy sauce
2 tspns Shaoxing wine
1 tspn ginger juice (squeezed from 2 tbspns finely grated ginger)
1 beaten egg
500g pork neck
Sweet and sour sauce
185ml chicken stock
125 ml tomato sauce
1 tbspn sugar
1 tbspn rice vinegar
2 tspns light soy sauce
1/2 tspn dark soy sauce
1/2 tspn sesame oil
For the pork:
Mix all of the ingredients other than the pork together in a bowl.
Cut the pork into 3cm pieces, toss in the marinade in the bowl, cover the bowl with plastic wrap and marinate for at least 15 minutes.
For the sauce:
Mix all of the ingredients together in a bowl.
For the rest:
Cut the pineapple into bite sized pieces, cut the onion and tomato into wedges, thinly slice the capsicums and chillies, cut the spring onion into batons, finely chop the garlic; set aside.
Heat the oil in a wok. Combine the flours in a bowl, add the marinated pork and toss to coat, then deep fry the pork in batches until browned and crisp. Drain the pork on paper towels.
Wipe the wok clean and add 1 tbspn frying oil. Once heated, add the garlic, chillies and onion, and stir fry until the onion starts to colour. Add the capsicum and pineapple and stir fry for 20 seconds.
Add the sweet and sour sauce, bring to the boil, then add the spring onion and tomato, and stir fry until warmed through.
Combine the extra tspn of potato flour with 1 tbspn cold water and stir into the sauce to thicken. Season with salt and pepper to taste.
Return the pork to the wok and warm through. Serve over rice.