Posts Tagged ‘sauces’

Posted on 1st December 2010

harvest | plums

By MANDY SINCLAIR

fresh-picked plums from the orchard

Storage:
Freshly picked ripe plums have a silver, powdery bloom and should feel firm but not hard. Store ripe plums in the refrigerator for 3-4 days, if not completely ripe, store at room temperature to soften.

What to do with glut

Make jam, poach in a sugar syrup and bottle or stew into a compote.

  • Preserve:

Asian plum sauce

900g plums, halved, seeds removed
¾ cup cider vinegar
½ cup Chinese cooking wine
1 small onion, chopped
2 star anise
2 cinnamon sticks
½ tsp ground coriander
½ tsp Chinese five spice powder
½ cup brown sugar

1. Place all ingredients, except sugar, in a large saucepan. Simmer on medium heat for 30 mins. Add sugar and simmer for another 45 mins, until thickened.
2. Set aside to cool slightly. Discard cinnamon sticks and star anise. Using a hand blender, blend until smooth. Strain sauce.
3. Fill sterilized jars and seal. Refrigerate once opened. Use as a marinade for pork fillet or in stir-fries.

Makes 3 cups

Asian plum sauce recipe

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

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Posted under harvest
Posted on 14th June 2010

Harvest | Apples

By MANDY SINCLAIR

Storage:
Choose smooth and shiny-skinned apples with the stalk intact. Apples slowly continue to ripen after picking, so keep them refrigerated. If you have a glut, wrap individually in tissue paper, lay in a single layer on a slatted timber rack and store in a cool, dry place or cool room for up to 2 months.
Some apples are better for eating than cooking. Bonza, Gala, Jonathan and Pink Lady apples are best for eating while Golden Delicious and Granny Smith apples are more suited to cooking.

What to do with glut

  • Freeze:

Wash and dry apples and place whole and unpeeled on a tray. When frozen transfer apples to freezer bags. Since freezing will change the texture of apples they are only suited for making apple sauce or in pies or cakes..

  • Preserve:

Apple & sage sauce

Peel, core and chop 4 green apples. Place in a saucepan with 2 tsp sugar, 2 cloves, 4 sage leaves and ½ cup of water. Simmer on low heat, covered, for 10mins, until apples is soft. Discard the cloves and sage and mash apple.
Stir through 1tsp lemon juice. Spoon into sterilized jars and store refrigerated for up to 1 week. Serve with roast pork or duck.

  • Dry:

Honey dried apples

Preheat oven 180C or 160C fan. Peel and core 2 green apples. Slice thinly. Place apple rings on a wire rack and place onto a baking tray. Brush with 2 tbsp warmed honey. Bake for 6-7 mins, until golden. Cool and store in an airtight container.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

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Posted under harvest
Posted on 1st June 2010

Cook | Zucchini & Squash

By MANDY SINCLAIR

Zucchini Cabonara recipe

Zucchini carbonara

400g spaghetti
1 tbsp olive oil
100g pancetta, chopped
4 green zucchini, shredded
3 egg yolks
½ cup cream
¾ cup grated parmesan, plus extra to serve

1. Cook spaghetti in a large saucepan of boiling salted water according to packet directions. Drain, reserving 1 cup cooking liquid.
2. Meanwhile, heat oil in a large frying pan on high. Cook pancetta for 2-3mins, until brown. Add zucchini and cook for 1 min, until well combined.
3. Mix together egg yolks, cream and parmesan. Add hot spaghetti to zucchini mixture and toss to combine. Remove from heat. Add egg mixture with reserved cooking liquid and toss to combine. Season well. Serve immediately topped with extra parmesan.

Serves 4


tip ….
Use a mandolin to help finely shred zucchini, alternately cut into a fine julienne.

try this ….
Steamed ricotta zucchini flowers

Mix together 250g fresh ricotta, ½ cup grated parmesan and 2 crushed garlic cloves. Carefully open flowers and remove stamens. Spoon ricotta into flower, twisting end to enclose. Cook 1 chopped onion in a little oil until soft. Add 2 x 400g cans chopped tomatoes and ½ cup of basil leaves. Cook for 15mins. Lay stuffed zucchini flowers on tomato sauce. Cover and simmer for 10mins, until flowers are firm and zucchini tender. Serve on pasta or alongside grilled steak or chicken.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

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Posted under cook
Posted on 14th May 2010

Harvest | Chillies

By MANDY SINCLAIR

homegrown chillis

Storage:
Choose chillies that have firm glossy skins, with no soft spots. Store refrigerated in a plastic clip lock bag. They will keep for up to 2 weeks.

What to do with glut

  • Freeze:

Freeze chillies whole in plastic bags. To use, thaw and chop – the flesh will not be as firm and probably not suitable for garnish, but certainly ideal to use as a flavour base in a stir-fry, soup, or stuffing.

  • Preserve:

Chilli relish

3 red capsicum
10 long red chillies
1 tbsp olive oil
2 red onions, chopped
½ cup balsamic vinegar
½ cup brown sugar
2 bay leaves
1 cinnamon stick
2 rosemary sprigs

1. Preheat oven to 200C or 180C fan. Lay capsicum and chillies on a baking tray and bake for 25mins, turning once. Remove chilli and cook capsicum for another 10mins. Place in a plastic bag and set aside to cool. When cool enough to handle, peel and remove seeds. Chop flesh.
2. Heat oil in a saucepan on low. Cook onion for 5 mins, until softened. Add capsicum and chilli with remaining ingredients. Season well and simmer, covered, for 25mins, until thick and caramelized.
3. Spoon into sterilized jars. Store in refrigerator for up to 3months. Serve with grilled fish, chicken or in a stir fry.

chilli jam recipe

  • Dry:

Chilli salt

Remove seeds from 10 long red chillies. Place in a small food processor and process until chopped. Add 2 tbsp sea salt flakes and process until combined. Place on a large tray and set aside over night to dry. The salt will have become hard and clumped together. Smash up and store in a jar. Use in marinades, sauces or just scatter over fish, chicken or prawns.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

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Posted under harvest
Posted on 1st April 2010

Cook | Pomegranate

By MANDY SINCLAIR

Recipe for Pomegranate Duck Breast

Crispy duck breast with pomegranate sauce

4 x 200g duck breasts, skin scored
2 tbsp olive oil
seasoning
sauce
1 tsp oil
1 small onion, finely chopped
1 pomegranate, seeds removed (see tip)
½ tsp Cajun seasoning mix
juice of ½ lemon
1 tsp brown sugar
½ cup chicken stock
mashed potato, to serve
coriander and chervil salad, to serve

1. Preheat oven to 180C or 160C fan.
2. Rub half of the oil over duck breasts and season well. Heat remaining oil in a large frying pan on high. Cook duck, skin side down for 2 mins, until skin is crisp and golden. Turn and cook for another 2 mins, to seal. Transfer to a baking tray and bake for 10 mins. Cover loosely with foil and rest for 5 mins.
3. Meanwhile, make sauce. Heat oil in same frying pan on low. Cook onion and pomegranate seeds for 5 mins, until onion is soft. Add Cajun seasoning and stir for 1 min, until fragrant. Add lemon juice and sugar. Simmer for 2 mins, until reduced by half. Stir through stock and simmer for 2-3 mins, until reduced and thickened slightly,
4. Serve duck breast with pomegranate sauce spooned over with mashed potato and coriander and chervil salad.

Serves 4


tip ….
to make coriander and chervil salad, pick leaves from 1 bnch of coriander and 1 bunch of chervil. Place in a bowl. Combine 1 tbsp olive oil
1 tsp lemon juice and 1 tsp brown sugar. Pour over salad and toss to combine.


try this ….
Toss together 100g baby spinach, 1 chopped small red onion, ½ cup toasted walnut halves and seeds from 1 pomegranate. Mix together pomegranate juice and a little olive oil. Add to salad and toss to combine.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

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Posted under cook