harvest | vine leaves / grapes

By MANDY SINCLAIR

Storage:

Generally speaking the longer grapes stay on the vine the sweeter they will be. Harvest bunches of grapes and store unwashed in a plastic bag refrigerated for up to 1 week. When ready to serve, wash and pat dry.

Grape leaves should be picked whole, without any holes and must not have been sprayed with pesticides. Choose the pale green supple leaves just below the new growth but above the bunches of grapes.

What to do with glut

• Freeze
  

Pick, wash and pat dry grapes. Pack into small clip lock bags and freeze for up to 1 month. Ideal for lunchboxes, to use in punch or cocktails.

• To Preserve

Grape juice

Pick 1kg of grapes from stems and place in a large bowl of water. Rinse well, discarding any overripe or wrinkled grapes.
Drain and place in a large saucepan. Using a potato masher, mash well, until grapes are squashed and juicy. Heat on low, until simmering. Simmer for 5 mins, stirring occasionally. Mash again, squashing any remaining grapes that are whole.
Pour grape mixture into a fine sieve set over a large bowl. Set aside overnight in the refrigerator, to strain.
There will be a little sediment in the juice, if you prefer a clearer juice, strain again. Serve as is or dilute a little with sparkling mineral water.

Brining vine leaves

Wash vine leaves under running water and cut away stems. Blanch in a pan of boiling water for 1-2 mins, until wilted. Drain and refresh under cold water. Drain and pat dry.
Heat 6 cups of water and 250g of salt, stirring, until salt dissolves. Set aside to cool. Lay leaves in a sterilised jar, stacking on top of each other. Cover with brine and a square of baking paper, ensuring leaves are submersed in brine. Seal and set aside for 2 months.
To use the leaves, remove from brine and rinse under water. Use for dolmades.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

cook | vine leaves/grapes

By MANDY SINCLAIR

Grape, cinnamon & almond crostata

50g butter, at room temperature
¾ cup caster sugar
¼ cup ground almonds
½ tsp ground cinnamon
½ cup flaked almonds
250g grapes, picked, washed
apricot jam, for glazing
thick cream, to serve
Pastry
1½ cups flour
125g butter, cut into cubes

1. To make Pastry, put the flour and butter into a food processor. Pulse, until mixture resembles coarse breadcrumbs. With motor running, add ¼ cup iced water and process until dough comes together to form a ball. Place on a lightly floured board and, using hands, bring dough together. Flatten to form a disk, wrap in plastic wrap and chill for 50 mins.
2. Preheat oven to 200°C or 180°C fan. Line a large baking tray or pizza tray with baking paper. Roll pastry between two sheets of baking paper to a 30cm round. Place on prepared tray. Combine butter, ½ cup of sugar, ground almonds and cinnamon and sprinkle over pastry, leaving a 5 cm border. Top with flaked almonds.
3. Arrange grapes over almonds and sprinkle with remaining sugar. Fold pastry edges over grapes, pinching edges as you go. Bake for 30 mins, remove from oven and brush grapes and pastry edges with a little warmed jam. Bake for another 5-10 mins, until pastry is golden. Serve warm or at room temperature with a dollop of cream.

Serves 10

Tip…
Due to the high fat content of this pastry it will roll and handle much better if well chilled.

Try This…
Chicken with grapes & tarragon.
Mix together 50g softened butter and 2 tbsp chopped tarragon. Push under the skin of 4 chicken breast fillets. Season chicken well. Heat 1 tbsp olive oil in a large ovenproof frying pan on high. Cook chicken, skin side down for 2-3 mins, until skin is golden. Turn and cook for 1 min. Transfer pan to a moderate oven and cook for 8-10 mins, until chicken is cooked through. Remove chicken from pan and rest for 5 mins. Reheat pan juices on medium, add 100g picked and peeled grapes and 1 tsp Dijon mustard. Cook, swirling pan, for 1-2 mins, until grapes soften slightly. Serve chicken topped with grapes and pan juices.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

harvest | nectarines

By MANDY SINCLAIR

Storage:

Nectarines and peaches will soften at room temperature, but not ripen. Refrigerate for up to 2 weeks, then store at room temperature for a day or so to soften.

What to do with glut

• To Freeze
  

Halve, remove stones and peel before packing into an airtight container. Freeze for up to 2 months. The texture will soften once defrosted, but are ideal to use for purees, smoothies or in baking.
Alternatively blanch fruit to soften slightly, puree and freeze.

• To Preserve

Nectarine compote  with brioche

¾ cup caster sugar
1 tsp vanilla extract
1kg nectarines, quartered, stoned
250g mascarpone
2 tbsp icing sugar
brioche, toasted

1. Combine ¾ cup of water, sugar and vanilla in a medium saucepan. Stir on low heat until sugar has dissolved. Increase heat and simmer for 15 mins, until syrupy. Add nectarines, reduce heat to low and simmer for 25-30 mins, until nectarines are thick and soft. Set aside to cool.
2. Mix together mascarpone and icing sugar until smooth. Spread onto warm brioche and top with nectarine compote.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

cook | nectarines

By MANDY SINCLAIR

Nectarine & almond crumble slice

150g butter, at room temperature
2/3 cup icing sugar
1¾ cup plain flour, sifted
½ cup ground almonds
300g nectarines, halved, stones removed, cut into thin wedges
10 butternut biscuits, crumbled
Thick cream, to serve

1. Preheat oven to 180C or 160C fan. Grease and line base and sides of 20cm square pan, overhanging sides with baking paper.
2. Using an electric mixer, beat butter and icing sugar together until creamy. Add flour and almonds and stir until mixture forms a crumble.
3. Reserve 1 cup of crumble. Press remaining over base of prepared pan. Top with nectarine wedges. Add biscuits to reserved crumble and gently mix to combine. Scatter crumble over nectarine and bake for 35 mins, until golden. Cool in pan.
4. Cut into squares and serve with thick cream.

Tip…
use peaches in place of nectarines or a mixture of both.

Try This…
Maple glazed nectarines
Quarter 6 nectarines and remove stones. Melt 20g butter in a large frying pan on medium. Add nectarine wedges and cook for 3-5 mins, turning, until softened slightly. Add 2 tbsp maple syrup and simmer, swirling pan occasionally, for 1-2 mins, until golden and well coated. Serve nectarines drizzled with syrup and topped with a scoop of vanilla bean ice cream.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

harvest | tamarillo

By MANDY SINCLAIR

Storage:

Once picked whole watermelon should be stored in the refrigerator for up to 1 week. If cut, wrap in plastic wrap and refrigerate for up to 3 days.

What to do with glut

Poached tamarillo in rosewater syrup

1 cup dessert wine (sauterne)
1/3 cup caster sugar
½ tsp rosewater essence
6 tamarillos, halved
Thick natural yoghurt, to serve

1. Place wine,1/2 cup of water, sugar and rosewater into a small saucepan. Stir on low heat until sugar dissolves. Increase heat and simmer for 10 mins, until, syrupy. Remove from heat. Add tamarillo halves and set aside for 10 mins, until tamarillo has softened slightly.
2. Serve tamarillo halves with syrup and a dollop of yoghurt.

• To Freeze
  

Tamarillos can be frozen successfully in a few different ways. Simply peel, pack in clip lock bags and freeze for up to 2 months. Alternatively poach, puree and freeze in ice cube trays or an airtight container. Once thawed, the texture will be different to fresh, however this is ideal for jam, chutney or purees to swirl through cheesecakes or ice cream.

• To Preserve

Tamarillo Chutney
Blanch 500g tamarillos in a pan of boiling water for 1 min. Drain and refresh under cold water. Peel skin and chop flesh. Place in a large saucepan with 2 chopped red onions, 1 chopped long red chilli, 1 cup white vinegar, 1 cup brown sugar, and 1 tsp yellow mustard seeds. Heat on low, stirring, until sugar dissolves. Simmer for about 30 mins, until chutney is thick. Fill sterilized jars and seal. Store in a cool dark place for up to 3 months.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

cook | tamarillo

By MANDY SINCLAIR

Tamarillo & mascarpone tart

2 sheets frozen shortcrust pastry, thawed
1 tbsp demerara sugar
6 poached tamarillos (see recipe above)
½ cup mascarpone
½ cup thick cream
1 tbsp icing sugar

1. Preheat oven to 180C or 160C fan. Line two baking trays with baking paper.
2. Cut 8 x 9cm rounds from pastry. Place on prepared trays and sprinkle over demerara sugar. Bake for 15 mins, until golden. Cool on trays.
3. Remove tamarillos from syrup, cut into quarters, lengthways and set aside. Simmer syrup for 5 mins, until thick. Set aside to cool to room temperature.
4. Mix together mascarpone, thick cream and icing sugar. Place one pastry disc onto each serving plate. Top with a dollop of mascarpone mixture and a couple of tamarillo pieces. Repeat layers finishing with tamarillo. Drizzle over syrup. Serve immediately.

Serves 4

Tip
Take care when cutting and handling tamarillo’s as the juice will stain fabric.

Try This…
Deep fried brie with tamarillo cutney
Cut 150g wheel of brie into 4 wedges. Dip each into wedges in a little beaten egg then roll in panko breadcrumbs to coat. Repeat this process 3 times. Refrigerate for 1 hr. Heat vegetable oil in a frying pan or deep fryer until a cube of bread sizzles on contact. Deep fry brie for 1-2 mins, until crisp and golden. Drain on paper towel. Serve with tamarillo chutney. (See recipe)

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

harvest | watermelon

By MANDY SINCLAIR

Storage:

Once picked whole watermelon should be stored in the refrigerator for up to 1 week. If cut, wrap in plastic wrap and refrigerate for up to 3 days.

What to do with glut

Watermelon punch

Remove skin from ¼ of seedless watermelon. Chop flesh and place in a blender. Place in a punch bowl with 2 litres of soda water. Add ½ cup mint leaves and ½ cup vodka. Add watermelon ice cubes (see below), just before serving.

• To Freeze – ice cubes
  Remove skin from ¼ of seedless watermelon. Chop flesh and place in a blender. Blend until smooth. Divide between ice cube trays and freeze overnight until firm.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS