From Food club 10th October
Fennel & Artichoke Slaw
1 Artichoke, thinly sliced
1 bulb fennel, julienne
1 mild red chilli, sliced
1 lemon, juiced
1 tsp castor sugar
1 tsp salt
1/2 cup rice wine vinegar
pepper
1. Combined all ingredients and let it rest at room temperature for 1-2 hrs
Notes: Would go great with green mango or pawpaw!
As promised...here are a few of the recipes from the very successful food club nights. Enjoy!
Garlic Cheese Naan
3/4 cup lukewarm water
1 tsp baking soda/baking yeast
1 tsp sugar
300g plain flour
1 tsp salt
2 tbs plain yoghurt
2 tbs ghee or melted butter
1/2 tsp black onion seeds (nigella seeds)
1 bay leaf, crushed
Crushed garlic & cheese to taste
1. Take the yoghurt, yeast, sugar, salt & water and whisk well for 2-3 min, then leaving rest for 5 min. After that slowly mix a small amount of liquid with the flour and all remaining dry ingredients and knead thoroughly. Continue to add the liquid to the dry until you get a hard, stretchy dough.
2. Taste the raw dough for salt and sugar, and if ok leave rest covered for 15-30minutes in the fridge (15 min, 30 max).
3. Roll the dough into medium sized balls, stuffing with the garlic and cheese, then leave aside for a futher 5 minutes.
4. Use a rolling pin to flatten the balls slowly. If you find them sticking, use a little plain flour.
5. Ideally, these should be cooked in a tandori or clay oven, but we improvised and used our oven grill at medium to high heat. We placed the naan on the back of a hot oven tray and flipped to brown.
Notes: We found that the ghee & nigella seeds made a huge difference to the authentic taste of naan. For something that seems so difficult to make it was really easy and so yummy.
Lemon & Macadamia Tart
Paul Jobin - a pinch of salt
Short Pastry
1 cup plain flour
1 cup self-raising flour
125g butter
1/2 cup cold water
Filling
1.5 cups macadamia nut pieces, toasted
1 cup sugar
85g butter, melted
3/4 tsp salt
6 lrg eggs
425g liquid glucose
1 lemon, zested
1. Sift the flours into the bowl & rub the butter through with fingertips. Make a well and slowly add the cold water, using a knife to mix to dough.
2. Once combined, place the dough on a floured bench and kneed until smooth. Use a rolling pin to roll out to the desired thickness and size and place into buttered flan dish. Bake in 170 degree oven for 15 minutes with baking weights (or rice)
3. Scatter the macadamia nuts evenly in the pre-baked tart case. Reduce the heat in the oven to 140 degrees.
4. In a mixing bowl, beat the sugar, butter and salt together until soft and creamy. Add in the eggs, two at a time, mixing well between each addition. Add the glucose and lemon zest and beat well.
5. Pour the mixture over the macadamias and bake for 50 min until just set.
Paul Jobin is a New Zealand chef we discovered on a recent holiday. His food is very imspired and he has created along with first drop a fantastic range of olive oils. Check him out @ pauljobin.co.nz
Milk Chocolate and Coffee Layer Cake
Adapted from Donna Hay - Seasons
Basic Meringue mixture
150g eggwhites (approx 4)
1.5 cups icing sugar
1/2 cup almond meal
Filling
400g milk chocolate
1/2 cup single cream
2 teaspoons instant coffee
1 tsp orange zest
1.5 cups single cream, whipped
1/2 cup blueberry wine
1 tbs red food colouring
1 punnet raspberries
1. Preheat the oven to 120 degrees. Place the eggwhites in a bowl and beat until stiff peaks form. Gradually add the sugar and beat until the mixture is thin and glossy (not gritty between your fingers). Fold through 1.5 tbs wine, the food colouring and the almond meal until well combined.
2. Divide the mixture into three on baking trays with paper and spread it out evenly. Cook for approx 25min or until the meringue is crisp to touch. Turn off the oven and allow the meringues to cool in the oven for 30 min.
3. Place the chocolate, coffee and cream in a bowl over simmering water and stir until melted and smooth. Grate in orange zest and allow to cool in fridge.
4. Place the remaining wine in a saucepan over medium heat and reduce until the mixture becomes thicker and sticky. Allow to cool.
4. To assemble, spread a meringue round with chocolate mixture and top with a layer of whipped cream. Repeat with the remaining meringues, chocolate and cream and top with raspberries and cooled wine reduction. Yum
1 cup plain flour
1 cup self-raising flour
125g butter
1/2 cup cold water
Filling
1.5 cups macadamia nut pieces, toasted
1 cup sugar
85g butter, melted
3/4 tsp salt
6 lrg eggs
425g liquid glucose
1 lemon, zested
1. Sift the flours into the bowl & rub the butter through with fingertips. Make a well and slowly add the cold water, using a knife to mix to dough.
2. Once combined, place the dough on a floured bench and kneed until smooth. Use a rolling pin to roll out to the desired thickness and size and place into buttered flan dish. Bake in 170 degree oven for 15 minutes with baking weights (or rice)
3. Scatter the macadamia nuts evenly in the pre-baked tart case. Reduce the heat in the oven to 140 degrees.
4. In a mixing bowl, beat the sugar, butter and salt together until soft and creamy. Add in the eggs, two at a time, mixing well between each addition. Add the glucose and lemon zest and beat well.
5. Pour the mixture over the macadamias and bake for 50 min until just set.
Paul Jobin is a New Zealand chef we discovered on a recent holiday. His food is very imspired and he has created along with first drop a fantastic range of olive oils. Check him out @ pauljobin.co.nz
Milk Chocolate and Coffee Layer Cake
Adapted from Donna Hay - Seasons
Basic Meringue mixture
150g eggwhites (approx 4)
1.5 cups icing sugar
1/2 cup almond meal
Filling
400g milk chocolate
1/2 cup single cream
2 teaspoons instant coffee
1 tsp orange zest
1.5 cups single cream, whipped
1/2 cup blueberry wine
1 tbs red food colouring
1 punnet raspberries
1. Preheat the oven to 120 degrees. Place the eggwhites in a bowl and beat until stiff peaks form. Gradually add the sugar and beat until the mixture is thin and glossy (not gritty between your fingers). Fold through 1.5 tbs wine, the food colouring and the almond meal until well combined.
2. Divide the mixture into three on baking trays with paper and spread it out evenly. Cook for approx 25min or until the meringue is crisp to touch. Turn off the oven and allow the meringues to cool in the oven for 30 min.
3. Place the chocolate, coffee and cream in a bowl over simmering water and stir until melted and smooth. Grate in orange zest and allow to cool in fridge.
4. Place the remaining wine in a saucepan over medium heat and reduce until the mixture becomes thicker and sticky. Allow to cool.
4. To assemble, spread a meringue round with chocolate mixture and top with a layer of whipped cream. Repeat with the remaining meringues, chocolate and cream and top with raspberries and cooled wine reduction. Yum
