Buttermilk dessert

These "light as a feather" buttermilk puddings by Valli Little are the perfect alternative to Panna Cotta overload.

Ingredients

1 vanilla bean split and seeds scraped
1/2 cup (75g) caster sugar
600ml thickened cream
4 gold strength gelatine leaves
2 cups (500ml) buttermilk


Berry Coulis to decorate

Method

Combine vanilla pod and seeds, sugar and 400ml thickened cream in a saucepan warm over medium heat stirring constantly until sugar is dissolved.

Soak gelatine in cold water for about 5 minutes or until soft.  Then squeeze excess water and add to hot cream stir until gelatine is completely dissolved.

Fill a bowl with ice cubes, place a clean bowl on top and strain cream mixture into the bowl. So as to have the mixture chill slightly.

Beat remaining cream to soft peaks and fold into the cream mixture and add buttermilk.

Pour into small dishes and refrigerate for 4 to 6 hours until set.

Either unmould the puddings or serve in containers.

Decorate with fruit.

Yum Yum

Mamma Marmalade

Chicken, Pineapple and Thai Basil aromatic Red Curry

Fresh pineapple gives this curry a fresh zing. I know it looks like a lot of ingredients, but you chop, toss and stir and before you know it, it's ready to serve.

Preparation    15 minutes  (some can be done during the cooking time)

Cooking         15 – 20 minutes

Serves              5 – 6

Ingredients

2 skinless chicken breasts – thinly sliced

A little peanut oil

3 heaped teaspoons Thai Red Curry paste (use a little more or less depending on your preference)

3 cloves garlic – crushed

4 cm piece ginger – peeled and grated

1 piece lemongrass – bash the white base a little.  stalk will be removed at end of cooking

270 ml tin coconut milk  

½ cauliflower – chopped into bite size pieces

50 – 100 ml water (if you want it very thick and creamy use coconut cream instead – I don’t)

½ Red capsicum – finely sliced

Fresh chives – 4 or 5 stems – finely sliced

4 – 6 kaffir lime leaves. Remove the central stem and slice very very finely

1 medium fresh pineapple – remove peel and core. Cut flesh into medium bite chunks

1 tablespoon Fish Sauce

1 tablespoon Soy Sauce

1 ½ tablespoons Brown Sugar

Big handful green beans  - topped and tailed

200 gram Grape or Cherry tomatoes – halved

1 cup Thai Basil Leaves -  ¾ cup stirred through end of cooking,  ¼ cup for garnish

Handful Baby Spinach Leaves

Pepper to taste (if necessary)

1 lime  

Steamed rice for serving

Method

Use a large wide pan.  Heat a splash of oil and quickly brown the chicken fillet slices. Do not fully cook as they will be returned to the dish to cook and heat through at the end.

Remove the chicken slices and set aside covered with alfoil to keep warm.

Reuse the pan. Heat a tablespoon of the thick creamy layer from the top of the coconut milk.

Add the Red Curry paste, garlic and ginger.  Cook a couple of minutes.

Add the cauliflower pieces, lemongrass stalk and simmer for 5 minutes

Add remaining coconut milk, lime leaves, sauces and sugar

Test the cauliflower, when about 2/3rds cooked, add the pineapple chunks, beans and capsicum slices.  Judge how thick the sauce is becoming:  add a little of the water as necessary.

Toss through the Baby Spinach leaves and the chicken slices.

Remove the lemongrass stalk

Just before serving stir through the halved tomatoes and ¾ cup Thai Basil Leaves

Taste and adjust seasoning if necessary.  

If you like :  Squeeze just a little lime juice over.

Serve with rice. 

Garnish with chives and ¼ cup Thai Basil leaves and a wedge of lime.

                                                      Enjoy!   Colleen

Red Chicken - Family Favourite

This is the first recipe in the newly introduced Family Favourite collection.  Every now and then we will showcase a recipe that is a mid week standby that is passed down through the family or from friends or neighbours.  Never short on flavour and a guaranteed crowd pleaser it combines easily sourced ingredients with a few short preparation steps.  The names of the recipes will be how they are known colloquially amongst the inner circle.  So why not join our inner circle and try some of these Family Favourites.  We would love to hear your comments.

Ingredients

1 Tablespoon Extra Virgin Olive Oil

500g or there about of Organic/free range de-boned Chicken thigh fillets (Chicken pieces with the bone in are far superior but sometimes the complaining of children outweighs the enhanced flavour).

If you have time and inclination you can combined some seasoned (salt and pepper) plain flour in a bowl or plastic bag and toss the chicken for an extra texture and thickening of the casserole juices.

1 brown onion diced
1 rasher of good quality bacon chopped
2 cloves of crushed garlic
1 and 1/2 cups quality white wine (1/2 for the chicken and 1 for the cook)
1 and 1/2 dessert spoons of tomato paste
3 mushrooms sliced
Chopped parsley - half a cup

For a large family double all the ingredients.

Method

Preheat Oven to 180 degrees C.
On the stove top, pour oil into a heavy bottom casserole dish  that can go in to the oven, heat gently.
Add diced onion and bacon and sauté until soft, then add the garlic (if you add too early the garlic will burn and impart a bitter taste rather than the delightful flavour enhancer it is)
Add chicken thigh fillets (uncut is fine so they don't dry out) or chicken pieces preferably, brown on all sides.
Add tomato paste and stir to combine and "cook off" tomato paste so it doesn't have a raw taste.
Add 1 cup of water or chicken stock and what remains of the wine, hopefully at least half a cup and mushrooms.
Pop on the lid and place in a preheated oven.
Cook for 30 minutes or 1 hour for chicken pieces with bone in.
Ten minutes before final cooking time, add half of the parsley, stir to combine.

Serve with pasta and green vegetables. Garnish with remaining parsley.

This meal will freeze well and is a great casserole to give to a new mum or a friend that is not well.

Mamma Marmalade

Caramelised Pears – A Simply Perfect Comfort Dessert

Brisbane June evenings sing with a crisp chilly air. A few bites of something soothingly sweet makes a satisfying end to the family meal.  My thanks to Belinda Jeffery who provides simple, seasonal, elegant solutions to this sweet search.  Her original recipe includes fresh pear ice-cream which I will do another time. However, just her caramelised pears alone are simply divine.  I use fresh, heavy, juicy pears which make a lovely change from my standard caramelised apples. 

When pears are in season – this is an easy way to indulge.

This is my version, with thanks, inspired by Belinda Jeffery.

Serves 4

Preparation and cooking – allow approx. 30 minutes. This needs to be watched as caramel can burn.

Ingredients

4 large ripe pears. Peeled, cored and quartered.

40 gram unsalted butter

60 – 80 gram caster sugar.

½ teaspoon Vanilla Paste

Teeny shake of ground cloves (just enough to dust a thumbnail)

Dollop of sour cream

To serve

Ice cream or cream if you prefer

Method

Use a medium size frypan and gently melt the butter

Stir in sprinkled 60 gram of the sugar

Place the pears in a single layer over the buttery sugar and increase heat slightly.

Cook approx. 5 – 8 minutes. Gently shake pan regularly to prevent sticking.

The sauce will gradually change colour and become golden.

When the pears soften turn over and spoon with some sauce.

Taste the sauce.  Depending on the juiciness of the pears, you may want to sprinkle over the last of the sugar.  I did not, but depends on your preference.

Turn the pears now and then until golden glazed. Approx 10 -15 minutes.

Add the vanilla paste and ground cloves if desired. Stir through. Check the taste.

Pears are ready to serve when they are tender and the sauce is a rich deep golden caramel.

Remove the pears from the pan and into serving bowls.

Add the sour cream. Stir through.  Bubble for a few seconds and remove from heat.

Spoon over the pears.

Serve with your choice of ice-cream or cream.

more info on  Belinda Jeffery

http://www.belindajeffery.com.au/home.html

                                             Enjoy!  Colleen