Roasted Cabbage

Last week my fellow FYIC blogger Colleen and our dear friend Sue went out to lunch to celebrate a significant birthday for me. The surprise destination was one of the trendy new restaurants that cook everything over fire and coals. It was simply stunning, the food tasted divine, what blew me away the most, was how great the vegetables tasted.  So with this as my inspiration I went searching for a recipe to bake cabbage wedges to accompany my slow roast pork shoulder on the weekend.  It is very simple to do and I encourage you to try as it completely softens the flavour of cabbage.

Ingredients

3 or 4 wedges of cabbage (either green or red)

Salt & Pepper

Olive Oil or melted butter

Garlic powder

Chilli flakes

Method

Preheat oven to 180 degrees Celsius.

Remove tatty outside leaves of the cabbage.

Cut into thick wedges, leaving the core in if possible as this adds stability to stop the wedges falling apart.

Place on a greased oven tray.

On each side drizzle with olive oil or brush on melted butter.

Sprinkle with garlic powder , salt, pepper and chilli flakes.

Bake in the oven for approximately 40 minutes.

Yum

Mamma Marmalade

Raspberry Mousse Cheesecake

This is a bit of a trip down memory lane -  with a twist.  Flummery was a very popular recipe from the 60s  - jelly crystals whipped with cream.  Nanas served it and grandkids loved it, because desserts were a rare treat back then.  The 70s and 80s brought Angel Jelly Whip (under many other names)  found at most parties or barbeques  - jelly crystals whipped with evaporated milk - a crowd pleaser without being too expensive.   

I was looking for a make-ahead Easter weekend dessert and Belinda Jeffery's Lemon Cherry Cheesecake was the perfect choice.  I swapped out lemon jelly for raspberry but still used the lemon juice to ensure a tangy dessert.  This dessert is similar to retro flummeries and Jelly Whips, but has cream cheese whipped in for an added indulgence.

It is also a delicious Mousse if you skip the crust and pour into ramekins to set.  

I must emphasise the necessity to chill the Evaporated milk  thoroughly as that's the secret to a thick fluffy filling.  If you want to be super indulgent -  serve with fresh berries on the side and a spoon of lemon or raspberry sorbet to cut through the super-creaminess ...    Enjoy (once a year) !  Colleen

      

   

Preparation   

30 - 40 minutes but allow 2 hours including chilling times between steps.  Dessert needs to then set overnight in fridge.   NB :  CHILL the tin of Evaporated Milk completely prior to commencing recipe (preferably overnight)

cook                           30 minutes  (for crust)

Refrigeration to set   preferably overnight  

Serves                         10 

Ingredients

Crust (optional)

250 gram packet "Nice" or similar biscuits - thoroughly crushed

125 gram butter - melted

1/4  teaspoon ground cinnamon (optional)

Filling

375 ml can Evaporated Milk  - thoroughly CHILLED prior to starting

85 gram packet Jelly crystals - I used Raspberry but you could use Lemon instead

1/2 cup (125 ml)  Boiling Water

1/4 cup fresh lemon juice   (depending on size - 2 medium/large lemons)

375 gram Cream Cheese   (1 1/2 packets of 250 gram size)    cut into small cubes and allow to come back to almost room temperature but do not heat

1 cup (220 gram) caster sugar - crush any lumps 

1 teaspoon good Vanilla extract

Decoration

Fresh berries, cherries, mint leaves and a dusting of icing sugar

Would be delicious served with fresh berries and a spoon of lemon or raspberry sorbet to cut through the super-creaminess

I used cut marshmallows dipped in sprinkles to make 'flowers' - have fun!!

Method

VIP:  Ensure your tin of evaporated milk is very very cold - completely chilled, preferably overnight or at least 4 hours.  It needs to be really cold so it can whisk properly. 

Using a heatproof jug, dissolve jelly crystals in the boiling water, stir well adding lemon juice.

Put aside until cooled (might need to pop in fridge for 15 minutes or so)

Preheat oven to 120 ℃ and thoroughly grease 24cm deep springform tin OR a deep sided loose base wavy tart tin with base lined with baking paper.

Add the crushed biscuits and cinnamon to a deep bowl.  Pour most of the melted butter in so it forms a tight mixture - like wet sand.  If needed, add the remaining butter.  

Press the biscuit mixture firmly into the prepared tart tin, ensuring an even layer and push into the ridges if using that style of tin.  Ensure there are no gaps.  You might not need all the mix.

Bake the crust for approx 30 minutes until deeper colour and "toasty" aroma.

Allow to cool on a raised cake rack.   The crust must be completely cool before adding filling.

Use a stand mixer (or handheld mixer with a deep bowl) and beat cream cheese with the caster sugar and vanilla until smooth and fluffy.

Whisk in the cooled jelly mixture and put bowl aside (or spoon into a spare large bowl

Now in an empty clean deep bowl, whisk chilled evaporated milk until  very thick and fluffy.

Gently combine the jelly mix into the evaporated milk mix and gently whisk together.

Pour into the cooled crust and smooth the top . Pour any excess filling into a ramekin.

Refrigerate, preferably overnight.  Once set, cover the top so it doesn't dry out.

Just prior to serving, remove carefully from tin and decorate as desired. Dust lightly with icing sugar.     Option: serve with fresh berries and a spoon of lemon or raspberry sorbet to cut through the super-creaminess. Extra Yum!

MOUSSE OPTION 

If you don't want to bake the biscuit crust - serve as a Raspberry Mousse.

Pour the mixture into individual ramekins and decorate top as desired.  Chill as above.

Emergency Rescue

If your filling is too runny after you have whipped it - simply refrigerate in the mixing bowl for at least an hour.  Whisk it again whilst it's cold and it should thicken up ready to pour into crust.

Delicious and indulgent either way!   Enjoy!   Colleen

Ragout of Chicken with caramelised onions, olives and beans

 They say Chicken is now one of the most popular proteins. And reflecting on our last 5 blog posts, 4 have included chicken.  I may be showing my age, but when I was young, chicken was reserved for a Sunday roast every now and again. But now it seems to be the "go to" for midweek or weekend.  Do not be put off by the look of this dish, if looks can be deceiving then this is a "case in point".  It has great depth of flavour and makes a change from tomato based chicken casseroles. Another great recipe from Belinda Jeffery.

Ingredients

1/4 cup plain flour

1/2 teaspoon salt

1 x medium size raw chicken cut into 8 pieces (or you can buy chicken pieces from your butcher)

1 x tablespoon Olive oil and 1 x Tablespoon Butter

3 x large onions, thickly sliced

140g green pitted olives, sliced and de pipped

140g  black kalamata olives, sliced and de pipped 

(Don't worry if you don't have that many olives or do not want that many olives, I only used what I had in the fridge and it turned out fine.)

500ml Chicken Stock, homemade is ideal otherwise choose good quality free range chicken stock

1/4 cup medium dry sherry

2 teaspoons of lemon zest

6-8 fresh green beans

1 1/2 teaspoons fresh thyme, chopped

lemon juice, salt and pepper to taste

Garnish: lime or lemon slices

Method

In a large bowl combine flour and salt.  Toss in chicken pieces and coat. Shake off any excess flour and lay flat on a plate.

Melt the butter and oil in a heavy based fry pan, add chicken pieces in batches and cook till golden.  Remove with tongs to another plate. Continue until all chicken is browned.

Add the onions to the pan, add a little extra oil if needed. Cover and cook for about 15 minutes.  Stir occasionally.

Uncover the pan and cook for a further 25 minutes on a medium heat until they are golden and caramelised.  Stir regularly to prevent them sticking.

Then add olives, stock, sherry, lemon zest and thyme.  Bring mixture to the boil.

Add the chicken pieces and any juice that has escaped. 

Cover the pan , reduce heat to low and simmer for approx 20 minutes.  Turn the chicken over, add the whole beans and cook for a further 15-20 minutes until they are cooked through.  Remove chicken and beans and keep warm.

Increase the heat under the pan and boil the sauce for 5-10 minutes or until it thickens.  Return the chicken to the pan and spoon to combine.

Taste and add lemon juice, salt and pepper.

Garnish with fresh lime or lemon slices

Serve with pasta or potato and green vegetables.

Mamma Marmalade

Chicken and Barley Vegetable Stew

When evenings are wet, chilly and windy, I like to serve the family a nourishing stew full of hearty beans or barley and a variety of veggies.  Sometimes it could be an Irish stew with some lamb chops and potatoes added, although lamb can occasionally be a bit heavy to eat. 

I decided to adjust the stew to suit a Mum-to-be and added some chicken that could slow-cook along with the veggies and barley. My kitchen smelt so inviting whilst this stew was simmering away on the stove.  It is a gently aromatic, flavoursome stew that could be enjoyed by a morning-sick Mumma but you could add more mustard or pepper to suit your tastes.  Leftovers are even tastier the next day - add some more veggies and enjoy another satisfying warming meal.  Add more stock or hot water and turn it into a hearty soup.            Enjoy!   Colleen

Preparation       10 minutes

Cooking             20 minutes browning  then approx 1 hour simmering

Serves                5

Ingredients       (adjust to your requirements)

splash olive oil

10 chicken drumsticks   Or similar chicken pieces on the bone

2 onions - chopped

optional - add some crushed garlic if you like (I left out this time)

3 large carrots - chopped

optional - 1 or 2 chopped parsnips

4 large stalks celery and some inner soft celery leaves 

4 - 6 thyme stalks and 4 - 6 sage leaves   -  I added these whole and removed later

pinch of dried thyme, sage and dried mint

1 - 1 1/4 cups pearl barley - rinsed well and drained

1 1/2 - 2 litres Salt Reduced Chicken Stock / vegetable stock - or a bit of both

1 tablespoon balsamic vinegar

2 - 4 tablespoons Dry Mustard powder  - start with 2, taste and add a bit more later on if needed. Before adding - make into a paste by mixing mustard powder with a splash of water

handful red lentils

few handfuls of baby spinach leaves

handful of fresh green beans - cut approx 3 cm   OR some frozen green peas

Freshly cracked black pepper - to your preference

Chopped fresh parsley - some mixed in and some reserved for garnish

Optional - some dijon mustard to serve on the side

Method

Use a large, wide, deep frypan/casserole dish with a tight fitting lid.

Warm a splash of olive oil in the pan and brown the chicken turning regularly.  Remove.

Add the chopped onions, carrots, celery and stir til golden and softening

Toss in the fresh and dried herbs then add the barley and stir through

Pour the stock in 1 cup at a time.  I only add 1 1/2 litres now and more later if barley gets dry.

Add balsamic and the mustard and stir through well.

Bring to a soft boil then reduce heat to a simmer and pop lid on firmly. Simmer for 40 minutes.

Check and stir regularly so it doesn't catch on base of pan and check hasn't dried out, if needed add more stock or hot water from a kettle. Keep lid on.

After 40 minutes, add a handful or so or red lentils and maybe a dash more stock.

Taste and add more mustard, pepper or salt if needed. Lid  back on.

10 minutes later, stir through the spinach, green beans and pepper to taste. More stock?    Place lid back on firmly.

Gently simmer for a further 5 - 10 minutes until chicken thoroughly cooked and beans just cooked.

Remove the lid, turn off the heat and stir through most of the parsley and remove the herb stalks.

Garnish with the remaining chopped parsley and serve with optional dijon mustard.  

Enjoy! Colleen