Salted Caramel Brownies

The combination of chocolate and caramel is a match made in heaven but to add salt flakes takes the over the top richness off and makes for a very delicious square of indulgence, thanks Luke and Donna Hay.  Why not try these over the Easter weekend, remember chocolate over Easter is guilt free. 

Ingredients

150g good quality dark chocolate
200g chopped unsalted butter
1 1/2 cups (265g) brown sugar
3 organic eggs
3/4 cup (110g) plain flour, sifted
2 tablespoons cocoa, sifted
sea salt flakes for topping
Caramel
3/4 cup (180ml) single cream
90g chopped unsalted butter
1/1/2 cups (330g) caster sugar
1/2 cup water

Method

Preheat oven to 160 degrees C
Place chocolate and chopped butter in a small saucepan over low heat and stir until all melted and smooth.  Set aside to cool slightly.
Combine sugar, eggs, flour and cocoa in a large bowl and whisk to combine.
Add the chocolate mixture whisk until well combined.
Grease and line with non stick baking paper a slice tray 20cm x 20cm.
Pour the mixture into the prepared tray and spread evenly.
Bake for 30-35 minutes or until cooked.  Test with a skewer.
Allow to cool at room temperature and then refrigerate.

Caramel

Place the cream and butter in a small saucepan over medium heat until the butter is melted.  Set aside.
Place the sugar and water in a small deep saucepan over high heat and with a metal spoon stir to combine.  Bring to the boil without stirring until dark golden.
Remove from the heat and carefully add the cream mixture in a thin, steady stream, stirring to combine.
Return the pan to a low heat and stir for 5 minutes or until the caramel has slightly thickened.
Carefully pour caramel onto cooked and cooled brownie.
Refrigerate for 4-5 hours to become firm.
Cut into small squares and sprinkle salt flakes to taste just before serving.

Stunning!

Mamma Marmalde

Asian Pork with Kaffir Lime and Crunchy Green Beans

I love watching Adam Liaw’s cooking show.  His serene smile lights the screen, whilst his gentle voice guides you through his recipes with grace and calm.  Memories of an all too brief visit to Japan dance in my heart once again.  This is my variation on his Pork and Green Beans recipe and I hope that you love the simplicity and satisfying flavours of this dish - ready in minutes with minimal preparation.

Preparation       5 minutes

Marinating       15 minutes

Cooking           10 minutes 

Serves  4    hopefully with a little left over for lunch the next day

Ingredients

500 gram pork mince    OR    Pork and veal mince

Marinate mince for 15 minutes with

    1 tablespoon  Oyster Sauce       NB more needed later in recipe – see below

    1 tablespoon  Fish Sauce   (I like MegaChef)  NB more needed later in recipe – see below

    ½  tablespoon    Sweet Chilli Sauce

1 Vegetable Oil    (mince will release a bit of fat)

3 fresh Kaffir Lime Leaves.  Remove the tough central vein and shred very very finely

2 cloves garlic – crushed

1 red chilli – deseeded and very finely shredded  (leave out if not a fan)

250 gram young green beans, trimmed and cut to 5cm  OR  use frozen cut baby green beans

1 tablespoon  Oyster Sauce

1 tablespoon  Fish Sauce  

Handful very finely shredded red cabbage   OR  use Wombok or white cabbage

Small handful finely shredded carrot

Few halved cherry tomatoes

Few small basil leaves

Squeeze fresh lime juice

Serve with :  Steamed rice or cooked rice noodles

Method

Marinade:  Measure sauces into a medium size bowl.  Stir to combine.  Add the mince.  With clean hands, knead the sauces into the meat.  Set aside for 15 minutes.

Heat the oil in a wok or large frypan.

Add the shredded lime leaves and then add the meat to the pan. 

Brown well and break any lumps of meat that form.

Add the chilli and garlic during the browning of the meat.

Stir through the green beans and cook until still a little crunchy.

Turn off the heat

Add the shredded cabbage and carrot.  Stir through. The remaining heat will wilt them slightly.

Squeeze over a little lime juice.  Perhaps from ¼ of a lime. Taste before adding more.

Finally add the basil leaves and halved cherry tomatoes.

Taste.  Adjust seasonings if needed.

Serve with steamed rice or rice noodles.

                                                 for more information about Adam Liaw      adamliaw.com

                              

                                                 Enjoy!   Colleen                                       

The Jam Pantry : Greenslopes greets this Gourmand’s Gem with Gusto.

Sometimes you wish upon a star or send your thoughts towards the galaxy and the answer is … Yes!   Dreams do come true!  and The Jam Pantry opens up around the corner from your home! 

We have become serious repeat offenders since being the second couple through the door on opening day and regularly join family and friends who are now “Jam Pantry” devotees too.

                       

Generosity and gregariousness are the hallmarks of a visit to The Jam Pantry. Nims and Gideon have thoughtfully created a welcoming and enticing spot where the menu is driven by fresh seasonal produce that encompasses all of our well-loved brunch options together with new and intriguing temptations. The team's retro-inspired aprons add a burst of colour and whimsy echoing the most gorgeous floral wallpaper feature wall.  But wait til you taste the food! 

The bewitching shining stars on The Jam Pantry menu are the delectable offerings that showcase Nims' skilful pairings of jams and chutneys with ingredients you may not have previously considered. Nims creates an ever-changing variety of jams and chutneys right here in her kitchen. And we are very happy that she does!

                                      

The regular menu includes various egg and avocado offerings plus the ‘must try’ Nims Eggs and The Whole Pantry.  Both of these selections are delicious and servings are very satisfying even for the heartiest of appetites. Ingredients change slightly depending on which chutney Nims has whipped up in the kitchen and every combination we have tried so far is a winner.

But now  ...  Look at the wall. ....  Decisions.  Decisions.

The chalkboard changes regularly ‘When the Board Flips’.  This is where Nims’ magic with seasonal produce is evident.  If carrots are fabulous they are featured in the fritters.  Perhaps Nims has whipped up some terrific tomato jam to be served with decadent French Toast and Bacon. When corn is crunchy it transforms an omelette.  The only way I know to solve the menu selection dilemma is multiple visits – but then ‘the Board Flips’ – so there are more tempting options to consider.  Aaah!

Whatever tantalizing selection we have decided upon has consistently tasted amazing.  The generous servings are so filling! ... No lunch required after breakfast here!

Gideon makes great coffee and I should warn you, the cappuccino has a very generous sprinkle of real chocolate chunks.  Teas and smoothies have also been tasted and are recommended.  The service team are cheerful, helpful and with so much on offer, keen to advise if you have any menu queries. 

PLUS Be sure to take home some of Nims’ chutneys and jams – it is difficult to choose but I love the banana chutney.  They also stock “Blend Smoked Honey” which is great to try at home as a glaze or in meat dishes. Yum!

Sometimes you may need to wait as the Jam Pantry is justifiably busy – but I guarantee you will be glad you did as the food and service are truly ‘worth it’.

And yes, tomorrow morning I am strolling along to The Jam Pantry – again – to meet a friend from the bayside for brunch … true!

I am not a Critic or reviewer. I did not receive any payment for this opinion post. But I do want to share my thoughts on a local business where happy folks work hard and deliver great food and service.  I love it, my family and friends (and their friends and their friends) love it – and I hope you will too!

For more info and opening times 

thejampantry.com.au                    facebook.com/jampantry 

and  also                                 www.blendsmokedhoney.com

                                                 Enjoy!    Colleen

Pea Pancetta Pasta "Risotto" – Simply Perfect thanks to Nigella

Salads are my usual sang-froid dinner go-to selection on sultry Queensland Summer evenings. Sometimes, however, we crave a risotto with it’s soothing, slippery substantialness.  Naturally, Nigella comes to my rescue with this easy, quick ‘almost’ Risotto that uses Risoni / Orzo Pasta instead of rice.  My Pasta version of Nigella’s Risotto can be varied with your favourite vegetables and herbs.

The second photo shows how easy it is to use other ingredients -  you will use this recipe again and again!

Serves 4  (makes for great left-overs)

Preparation                  5 minutes

Cooking         Approx 15 minutes

Ingredients

400 gram Risoni or Orzo Pasta    (small rice grain shaped pasta)

1.2 litres Boiling Water from a Kettle

300 gram Pancetta – cubed.  If unavailable, you could substitute cubed bacon or ham

100 gram ham – cubed  (optional)

1 red chilli – deseeded and finely chopped (leave out if not a fan)

2 onions and 2 garlic cloves – finely diced

Pinch of Celery Seeds     (optional – but I love the flavour!)

½ teaspoon Dried Mint

250 gram Frozen Baby Peas

80 – 100 gram Parmesan Cheese – finely grated

2 teaspoons butter (if you choose you could add a tablespoon instead)

Garnish:  Fresh Chives and Fresh Mint leaves – roughly torn

Salt and Pepper to taste

Method

Use a deep good-sized heavy based casserole or saucepan

Heat the pan. Add a little oil and soften the onions and garlic.

Add and crisp up the pancetta. Add ham, chilli, dried mint and celery seeds.

Add the Risoni Pasta and stir through to coat the grains.

Pour in the boiling water and stir again.

Reduce heat and simmer for 9 - 10 minutes.

Stir every 3 or 4 min so does not stick to pan. May need to add a touch more water if drying out.

At about the 7 minute mark add the peas and mix through.

After 9 minutes, taste the pasta – should be cooked but not mushy.

Stir through the Parmesan and butter.

Taste and add salt/pepper if needed.  Peas should be cooked.

Serve with scatter of mint/chives on top.

                           Enjoy!  Colleen

Marinated Pork with Chilli dressing

These pork cutlets are enhanced by the Thai flavours giving a zingy hit. A great way to have moist succulent pork.

Ingredients

4 eschalots, sliced
1 tablespoon grated ginger
2 cloves of garlic, crushed
Handful of chopped coriander including stems
2 teaspoon soy sauce
1 tablespoon fish sauce
1 tablespoon caster sugar
4 pork cutlets
Salt & pepper
Olive oil
Chilli dressing (recipe following)

Method

In a food processor combine eschalots, ginger, garlic, coriander, soy sauce, fish sauce, sugar, sea salt and pepper, whiz to a paste. Transfer to a glass or ceramic dish and add the pork cutlets. Mix well then cover and leave to marinate in the fridge for at least 15 minutes.

Preheat BBQ or char grill pan to medium heat and brush lightly with oil.  Grill cutlets 4-5 minutes each side or until cooked to your liking.  Serve on a bed of deep fried egg noodles, lime quarters and chilli dressing.

Chilli Dressing

2 tablespoons rice wine vinegar
1 1/2 tablespoons caster sugar
1 tablespoon fish sauce
1 long red chilli, finely chopped
1 tablespoon thinly sliced green onion
1/4 Lebanese cucumber, seeds removed, finely chopped

Place vinegar, sugar and fish sauce in a bowl, and stir until sugar has dissolved.  Stir in chilli, spring onion and cucumber.

Mamma Marmalade

Tropical Mango Smoothie - Sip Some Sunshine Summertime!

Nothing tastes more like Summer than a luscious juicy Queensland Mango. An icy cold smoothie is the perfect way to enjoy this tropical fruit and adding a tiny pinch of cardamom spice will take your tastebuds to a summery sublime level.  Sip some Queensland Sunshine every Summertime!

I find this amount usually makes 2 generous glasses.

Requires a Blender suitable for crushing ice.

Ingredients

1 large Queensland Bowen Mango (Kensington Pride are good) Fine to use slightly overripe fruit

1 large banana.       TIPS AND HINTS I like to use a banana that I had previously frozen when it became a bit overripe.  The skin goes brown in the freezer but the fruit is fine to use, especially in smoothies

1 - 1 1/2 cups of ice cubes

1/2 to 3/4 cup milk

1 very tiny small pinch of ground Cardamom.     A little goes a long way. Cardamom is known as the "Queen of Spices".  A tiny dash will add a lovely subtle flavour to your smoothie.

Method

Peel the mango and banana.  Remove seed from mango and slice both fruit into thick chunks.
Place the fruit chunks and remaining ingredients into a blender.
Process (always keep a hand on the lid!) on the 'smoothie' setting or until well combined, light and airy.
Immediately pour into chilled glasses ...   and  ....   enjoy!   Colleen