Amber Pear Paste

One of my friends has a massive grafted pear tree in his yard including the varieties Winter Cole, Willams and Beurre Bosc. Every year it produces buckets and buckets of pears and really, how many pears can one man eat? He gifts them my way and I make pear paste to sell at the local farmers market. It has a rich amber colour and an intense flavor. Perfect with a cheese plate, as a glaze on baked ham or as a condiment with roast meat. A lot of work, but a great result. 

What you need.....

2 kg pears
Water
2 kg sugar
1 lemon, halved


Make it happen....

1. Wash and core the pears, don't be to fussy as they are passed through a fine sieve later on.


2. Place the pears and the halved lemon into a large pot and add a little water to half cover them. Bring to the boil and reduce to a simmer until the pears are soft and mushy.

3. Pass the pears through a fine sieve to ensure a smooth result  - don't cheat at this stage! 

4. Return the pear pulp to a large pot, add the sugar and bring to the boil, reduce the heat and let it bubble away for 2 hours stirring at least every 10 min to reduce the chance of sticking. 


5. Skim any sugar scum of the top and discard. Once the paste has reduced, thickened and become a dark amber colour it is ready to dry. Pour the thick paste into the required form - I use silicon muffin forms or you can dry the whole mixture as one in a lined slice tin and cut it into squares later.

6. Place the paste in the oven on the lowest setting, you really just want it to dry out so if it's a sunny day you can sit it in a window or other warm spot. Drying can take up to three days, but it is worth the wait. The choice of consistency is up to.

This is a real process but the result is worth the effort. I now know why quince and pear paste is so expensive. Once you have made your paste you can store it in an air tight container for up to a year - if it lasts that long!

K

Chocolate Cherry Pots

On Sunday I went to the local framers market and happily spied the first cherries of the season. I gifted them to myself - is that OK? I am sure you don't mind me treating myself to a gift from time to time. This is a recipe made up of things in my fridge, there is no cooking involved! All though I did make to mud cake the day before.

What you need....

4 wide opening jars or glasses 
20 fresh cherries per person, stones removed
4 slices Mud Cake
2/3 cup raspberry jam
1 cup Greek yogurt

Make it happen....


1. Cut each slice of chocolate cake into four, place one piece in the bottom of the jar with a couple of cherries.

2. Spoon on one teaspoon of jam and yogurt.

3. Repeat the layers until all the jars are almost full.

4. Top with a cherry to serve.

I made this super quick treat and presented it to my family. I have never seen such empty vessels! The jars were totally clean.
The rich chocolate mud cake was perfect with the firm, sweet cherries. I loved the tart, creamy yogurt cut by the super sweet raspberry jam, It is a winning combination.
   

 K

Salted Pistachio Brittle

What a great sound it is to hear the crunch of Peanut Brittle being politely consumed. I have some stunning green and rosey coloured pistachios compliments of my neighbour. I thought it might be nice to make some pistachio brittle - it really gives the teeth a work out !

What you need....

1/2 cup sour cream
 

125g butter

1 cup castor sugar

1/2 cup liquid glucose

2/3 cup chopped pistachios

1/3 cup dried cranberries

1 tbsp rose water

sea salt to sprinkle

 

Make it happen....

1. Add the sour cream, butter and sugars to a med saucepan on low heat. Once the butter has melted increase the heat to medium for around 3 min or until the mixture turns light brown.

2. Add half the pistachios and cook for a further 8-10 minuets

3. Remove from heat, stir in the rose water and quickly drop a teaspoon full of brittle onto grease proof paper, repeat until the mixture is gone.

4. Top with the remaining nuts and cranberries.

5. Sprinkle a little sea salt over the brittle before serving.

K

Crunch Crunch Crackle Roast Pork

I know a few people who get a little stressed about cooking roast pork. I hope this helps ease your concerns. I have been given some lovely sea salt infused with pepper berries, but don't stress good old table salt will do! The salt is key to a good crunchy crackling.

What you need....

2kg boned pork leg
1 big handful of sea salt
1 tbsp olive oil
1 cup of each -  chunky diced celery, onion and carrot.
3 sprigs of fresh sage

Make it happen....

1. Score the skin of the pork by creating lines with sharp knife.

2. Place the salt and olive oil in the palm of your hand, rub it all over the pork skin, trying to get some salt into the little  score cuts.

3. Place the diced vegetables and sage in an oven dish and sit the pork on top.

4. Place the pork in a hot oven 220c for 10 min, then reduce the heat to 200c and roast for 2 hours or until the juices run clear.Rest for 10 minuets before carving.


5. Some pork is hard to crackle depending on age and condition. If the skin is being a little stubborn you can remove it at the end of the cooking period and crackle it up in the microwave - I know! Amazing.


6.Pop the skin on a plate lined with some kitchen paper, cover completely with more paper and cook on high for 2 minuets. It may sound a little violent but the result is great. Plate will be very hot so be careful, rest the crackle and serve with the pork, pan juice reduction and apple sauce. I have put a few cranberries with the apple sauce for a festive felling.

Close up Crunch Crunch Crackle.

K

'Tis the season

Dusted Cointreau Truffles

My Family's wreath of festive berries

Little Christmas cakes drowned in Brandy

Bok Bok Noodle Soup

A few years back I worked on the oil rigs in Bass Straight. I met some great characters and a few wonderful chefs. This soup was one of chef Henry's most requested dishes. Clean, simple flavors with satisfying rice noodles - yum. I have been given some lovely fresh coriander and this soup will be the perfect way to make it the star ingredient. Here is my own version of Henry's chicken noodle soup.

What you need....

1 whole free range chicken
4 lt chicken stock
3 tbsp fish sauce
1 tbsp dark soy
1 stick lemongrass
2 kaffia lime leaves
rice noodles
2 birds eye chillies
4 spring onions
1 red capsicum
2 cups coriander
10 snow peas
2 cups bean shoots


Make it happen....


1. Place the chicken in a large pot, pour in the stock, fish sauce and soy. 

2. Crush the lemongrass with the back of your knife place it and the lime leaves into the pot.

3. Cover and bring to the boil, reduce heat and simmer for 2 hours.

4. Remove the chicken and strain the broth.Have a little taste, I like to put in a little more fish sauce at this stage.

5. Finely slice the spring onions, snow peas and capsicum in long 6cm lengths. Place the vegetables and coriander in ice water to crisp up.

6. Return the broth to the heat, Remove the chicken flesh, roughly shred. Finely  slice the chili and give the rice noodles a quick rinse under cold water. Add the chicken, chili and noodles to the hot broth for 5 min.

7. To serve, spoon some rice noodles and chicken into a serving bowl. Top with the crisp vegetables and poor over the broth.

This soup is so good for you! Satisfying and crunchy, fresh clean flavours.


K

 






 

Captain Anne's Tarragon Mushrooms

On Wednesday's I play tennis with some lovely ladies, this week my current captain Anne has gifted me a big bunch of Tarragon. One stalk even has some roots so I may soon have a plant of my own. Tarragon is a lovely herb, I love it fresh in dressings and salads. Here I have married it with mushrooms - a very good match, give it a go!

What you need....

6 large mushrooms
2 baby leeks, finely sliced
2 french shallots, finely diced
2 tbsp chopped Tarragon
3 heaped tbsp sour cream
salt and pepper to taste
olive oil
2 1/2 tbsp butter
Parmesan shavings to serve

Make it happen....

1. Saute the Leeks, shallots and tarragon in the butter until soft and transparent.

2. Add the sour cream, mix well, season with salt and pepper.

3. Brush the mushrooms on both sides with a little olive oil.Grill until golden, turn and repeat.

4. Fill the mushrooms with the creamy mixture, top with extra tarragon and some Parmesan shavings.

I enjoyed these mushrooms so much, I made another batch two days later and had them on toast for breakfast. My husband really dislike mushrooms but is currently away for a time, so I don't feel bad eating them morning noon and night in his absence.

K