Blood Orange & Saved Cumquat Jam

 

Blood oranges from my garden and perfect little cumquats saved from the dogs in Sarah's backyard are the stars in this heavenly citrus jam. Sarah tells me the tree is so laden with fruit this season even after making marmalade. It has been a novel exercise to throw the fruit around for the dogs. I am please a bag of cumquats has come my way...... 

 

 

What you need....

 

1kg cumquats, halved

2 blood oranges, quartered

1kg sugar

1/2 tsp. vanilla bean paste 

Water

 

 

Make it happen....

 

1. Place the cumquats in a large heavy based pot and cover with water.

 

 

2. Bring the fruit to the boil, then reduce to a    simmer, uncovered for 1 hour.

 

3. Strain the fruit through some fine muslin, let it drip for 2 hours undisturbed.

 

4. Pour the citrus liquid into a heavy based pot and add an equal amount of sugar, eg 500ml liquid to 500g sugar.

 

5. Add the vanilla and bring to the boil.

 

6. Once sitting point is reached, around 15 to 20 minuets remove the jam from heat and skim any sugar scum from the top, discard.

7. Poor the jam into sterilized jars, let set and cover with a tight fitting lid.

 

 

If you like marmalade you will love this recipe! Serve it with short bread or spread it on hot toast. 

   

 

Crab Apple and Smoked Chicken Ricepaper Rolls

Such a humble little fruit, the crab apple is tart and dry on the tounge and not often eaten in its raw state.Usually made into sweet preserves like the apple jelly, the color and clarity of the jelly is simply stunning. This year I watched miss four eat the little red jems straight from the branches of her grandfathers tree. This tree was planted by my grandfather and I can remember doing the same thing as a small child. So I had a thought to come up with some way to enjoy the mini apples in their natural state. Give it a go!

 

What you need....

1 cup finely shredded crab apple
1 smoked chicken breast, thinly sliced
1 tbsp oyster sauce
1 cup coriander leaves
3 cups baby beetroot leaves
2 cups finely shredded carrot
14 rice paper sheets
1/2 Yellow capsicum, cut in thin strips
Water  

 Make it Happen....

1. Use a mandolin or grater to shred the carrot and apple.

2. Mix the chicken and oyster sauce together.

3. Place the water in a large flat dish big enough so the rice paper will be completely submersed when lying flat.

4. Place the rice paper in the water, it will soften quickly 30 seconds. Drain and remove laying it flat on a clean plate.

5. Place a little of each ingredient in the middle of the ricepaper, stacking them on top of each other. Then fold the sides in and the bottom, roll firmly and cover with a damp clean cloth.

6. Repeat until all ingredients are exhausted.  

7. Best eaten immediately, they wont last long! 

 

Easter Fun

Hot and Crossies

Fuzzy bunny

Crayon egg dying

Cape Gooseberry Chili Jam

Cape Gooseberries are a new thing to me. They have been dutifully handed over by Sue, a great supporter and contribute to the gifted ingredient concept. Each berry comes in it's own little papery see through pod. They are bright yellow in colour, not as fleshy as the green gooseberry I know and have almost a coconut after taste. Very pleasant overall and I am sure they would be great in a crumble, cake or tart. I have gone with a chili jam today - lovely with bbq meat or spooned over a charred sausage or eggplant felafel's.   

What you need....

2 cups gooseberries, sliced in half
2 small tomatoes, diced
2 tsp dried chilly flakes
4 strands of saffron
1 tsp nigella seeds
1 tsp pomegranate molasses
salt and pepper to taste

Make it Happen....

1. Place all ingredients in a heavy base saucepan.

2. Place over a medium heat, bring to a rapid boil, then reduce to a low heat.  Simmer for 30 minuets.

3. Remove from heat, season to taste.

4. Store in a sterilised, air tight jar.

      

All things Christmas

It really has been too long, but now as Christmas is here I thought I might inspire you with some Christmas cheer.......

Cool mints and jaffas become - Festive Lollies

Off to the Farmers Market

Figgy pudding

My garden Raspberries

Reindeer Food

Cake cake and more Cake

Some strange Christmas chic

Heather's Lazy Day Pear Tatin

This little delight is for Heather who gifted me some lovely Chestnuts. I have to confess they became old and dry before I had a chance to use them. So, a big sorry from me. 

This tart should make you very happy, I have just feed it to my ladies for afternoon tea. There was a call for seconds all round!

What you need....

5 Pears, peeled, cored and sliced
1 cup castor sugar
125g butter melted
8 inch dish or pan, heavy based and oven proof
cinnamon to taste
whipped cream to serve
two sheets of store brought extra flaky puff pastry 

Make it happen....

1. Put half the butter in the heavy based pan, roll it around so the base it well greased.

2. Sprinkle half the sugar evenly over the pan.

3. Arrange the pears evenly in the base and pour over the remaining butter.

4. Sprinkle the last of the sugar over the pears ready for the pastry.

5. The first sheet of pastry lays over the pears like a blanket, slightly to the side of the pan, over hanging the edge. There will be two gaps on the other side. Cut the remaining pastry to suit the pan remembering to allow for the tucking in.  

6. Tuck the pastry down around the sides of the pan enveloping the pears.

7. Use a knife to prick the pastry, this allow the hot air the escape.

8. Cook the Tart in a 190c oven for 45 - 50 min. If the pastry gets a little dark simply cover with a sheet of baking paper.

9. You need a little conviction now. Once the tart is cooked remove from the oven and turn out onto a serving plate. Remember it will be extreamly hot with molten toffee so be careful. Place the plate on top of the hot pan, flip them over in one swift movement - presto! A stunning pear tatin, Well Done! 

     
      

Prescription Pomplecello

Thanks Sue for the lovely Grapefruit from your tree. Not a lover of this fruit myself, I have transformed it into something I do fancy - a little drink. Pomplecello, is the grapefruit version of the much desired Limoncello found throughout Italy. This is my take on the refreshing classic.

What you need....

4 large Grapefruit
2 cups sugar
1/3 cup water
2 cups white rum

Make it happen....

1. Wash the grapefruit and cut it in half.

2. Place the fruit, sugar and water in a large pot and bring to the boil, reduce and simmer for 15 min or until the fruit is mushy.

3. Pour the pulpy mix into a strainer lined with a clean cotton cloth and let the liquid drain into a pot.

     
4. Return the syrup to the heat and pour in the rum. Warm the liquid for only a min, remove and pour into a sterilised bottle or jar. Seal while hot.

 
If you like things dry, serve the Pomplecello with some chopped mint and soda water or tonic. If it's a sweeter taste you seek use lemonade and the pulp of a passion fruit.
Keep it in the freezer for extra effect.


K