White Bean (Cannellini) Spread with Rosemary Garlic Oil

Diner en Blanc is in almost here!!!!  Our preparations are almost complete - and here is a sneak peek at the dip we will be serving for our 'nibbles' whilst we set up our magical white picnic! The magic of this dip/spread is the mild but satisfying flavours that don’t compete with whatever cuisine you might eat later on and it does not ‘overload’ the tastebuds with overpowering flavours. 

I almost insist on serving this dip with celery.  In fact, Wilbur enjoyed it so much he forgot he was even eating celery – never his first choice of green vegetables – and he agreed that the celery was the magic accompaniment – high praise indeed. The fresh, crunchy but subtly juicy bite lifts the white beans and … it’s just perfect together! (ok ... I love celery … is it obvious?).  This is my take on Heidi Swanson’s from “Super Natural Everyday”. 

Enjoy!    and ... "Happy Diner en Blanc" 

Makes approx. 400 -500 gram

Serve with celery – washed, dried, de-stringed and cut into approx. 2 inch narrow batons.

Cover and store in fridge.  I really like the dip to be almost room-temperature and the celery to be cold and crisp to get that crunchy contrast.

Preparation                  10 minutes

Cooking /assembly      20 minutes, including toasting almonds and infusing the Olive Oil

Ingredients

80 ml Australian Extra Virgin Olive Oil

1 small garlic clove – sliced

1 teaspoon finely chopped fresh rosemary leaves –  the leaves from an approx. 12cm stalk

100 gram flaked almonds – lightly toasted.  Allow to cool.  NB  Retain 1/3^rd for garnish

1 x 425 gram (approx.) tin White Beans  (Cannellini) – rinsed and well drained

Sea Salt – ground

1 – 4 tablespoons Lemon Juice  (need to add a little at a time – depends on ‘lemony-ness’)

1 Stalk of Italian Parsley – leaves only – finely chopped – reserve a few specks for garnish

60 – 125 ml HOT water  (usually approx 60 ml but sometimes a dash more – rarely 125ml)

White pepper – to taste

Zest of ½ lemon – NB a little for the dip and a little for garnish

Method

In a small pan warm the Olive Oil with the garlic and rosemary until it just starts to barely sizzle. Remove from heat and allow to infuse for 10 minutes or so.

Strain the oil through a sieve into a jug and discard the used garlic and rosemary.

In a food processor – Pulse  2/3rds  of almonds so they are just starting to look crushed.

Then Pulse again to just combine the added white beans, ½ teaspoon Salt, a little white pepper, parsley, with 1 tablespoon  lemon juice and  2/3rds  of the rosemary Oil.

Add 60ml of the Hot Water and Pulse again – you want a thick, ‘dip’ consistency.

Stir in a teaspoon of the lemon zest.

Taste.  You will probably need to add more pepper, lemon juice and maybe a little more salt.  Taste again until you are happy with the flavour – (seasonal lemons vary in intensity).

If necessary, add a little more water – a tablespoon at a time – to get the desired consistency.

Spoon into your serving dish and make a few very small indentations on top.

Cover and cool in the fridge.

To serve

I think it is best removing dip from fridge about 15-30 minutes prior to serving if possible.

Sprinkle with the remaining almond flakes, lemon zest and parsley specks.

Drizzle with the remaining Rosemary Oil and it will pool in the little hollows.

                                 Enjoy!  Colleen

Coffee and brown sugar tray cake

This cake may not be a winner in the looks department but it sure is a winner in the light, fluffy and tasty department.  One bowl cooking at it's best. Thank you Donna Hay.

Ingredients

1 cup (175g) brown sugar
2 teaspoons ground cinnamon
2 1/2 cups (375g) self raising flour, sifted
1 1/2 cups (330g) caster sugar
4 eggs
11/2 cups (275g) milk
250g melted unsalted butter
2 teaspoons vanilla extract
1 tablespoon instant coffee granules
60 melted unsalted butter extra

Method

Preheat oven to 160 degrees Celsius

In a small bowl combine brown sugar and cinnamon.
In a large bowl combine flour, sugar, eggs, milk, melted butter (cooled) and vanilla, whisk until smooth.
Pour half the batter into a greased and lined with baking paper, metal slice tin (20cm x 30cm).
Sprinkle over the coffee granules and half of the brown sugar and cinnamon mixture.
Pour the remaining batter on top and spread evenly.
Sprinkle remaining brown sugar and cinnamon over and spoon extra melted butter over the top.
Cook for 50-55 minutes until skewer inserted comes out clean.

Delicious on it's own or made into a dessert by topping with good quality ice cream.

Mamma Marmalade

Chicken with sichuan peppercorns, soy and orange

Another delightful mouth watering dish from Donna Hay.  Why not make this tray bake one of your favourites, minimal effort and maximum flavour.

Ingredients

2 teaspoons Sichuan peppercorns
4 star anise
3 cinnamon sticks
45g fresh ginger, sliced
4 cloves garlic
1/4 cup (60ml) orange juice
1/4 cup (60ml) kecap manis (available from the Asian grocery section of the supermarket)
1/2 cup (125ml) soy sauce
Salt and pepper
10 chicken thighs, bone in and skin on
1 orange thinly sliced
1/4 cup (90g) honey

Method

Preheat oven to 220 degrees Celsius.
In a large bowl combine, Sichuan peppercorns, star anise, cinnamon, ginger, garlic, orange juice, kecap manis, soy sauce and salt and pepper, add chicken and toss to coat.
Let marinate for minimum 10 minutes.
In a roasting tray place the chicken skin side down in a single layer, pour over the marinade.
Cook for 15 minutes, turn chicken and add orange slices on top and pour over honey.
Cook for another 15 minutes until chicken is cooked, and is golden and sticky.

Serve with steamed rice and stir fried Asian greens.

Mamma Marmalade

Carrot and Walnut Muffins with Cream Cheese frosting

I am always surprised how easy it is to make muffins, simply mix all ingredients together in a bowl.  These muffins were discovered when the urge for something sweet hit and I had no butter in the fridge.

Ingredients

1 3/4 cup grated carrot
3/4 cup milk
1 egg lightly beaten
2 1/2 cups of Self Raising Flour
1/2 cup Oil
1/2 cup chopped walnuts
1 tablespoon caster sugar
3/4 cup brown sugar
1 teaspoon mixed spice

Frosting

100g softened cream cheese (or use spreadable version)
75g softened butter
2 teaspoons finely grated lemon rind
11/4 cup icing mixture

Method

Preheat oven to 190 degrees Celsius.
Place paper muffin cases in a 12 hole muffin tray.
In a bowl combine flour, caster sugar, mixed spice, brown sugar, carrot and walnuts, make a well in the centre.
Add milk, egg and oil and mix until well combined.
Spoon mixture into prepared cases.
Bake for 20-22 minutes until golden and just firm to touch.
Cool completely before icing.

Cream cheese frosting: Beat using electric beaters, cream cheese, butter and lemon rind until light and fluffy, gradually add in icing mixture until well combined. Spread frosting over the muffins.

Mamma Marmalade

Osso Bucco Slow Cooked in Red Wine and Herbs

After a weekend drive through the magnificent Mt Warning NSW countryside, I was pondering what to cook for dinner. There was still just a touch of chill in the crisp evening air. I reached for my worn copy of Belinda Jeffery’s “The Country Cookbook” that showcases life, simplicity and the beautiful produce of the lush Northern NSW area we had just visited.  This is my version of Belinda Jeffery’s divine Osso Bucco recipe.  The irresistible aromas wafting from your kitchen will guarantee no-one dillydallying to your dinner table.

Preparation     15 minutes

Cooking           3 hours  including  2 ½ hours in the oven.  Allow 15 minutes to rest and serve.

Serves     4     (with left-overs hopefully)

Ingredients

8 pieces of Osso Bucco -  good- sized, cut  approx. 1 inch thick

¼ cup Olive Oil approx.

3 large brown onions – diced

3 garlic cloves – chopped

4 carrots – sliced

2 Tablespoons Sun-dried Tomato Pesto

1/3 cup plain flour – for dusting the meat

400 gram tin diced Tomatoes

1 ½ cups – 2 cups Shiraz Red Wine

¼ cup water

2 Teaspoons Sea Salt flakes

Freshly ground black pepper

1 tablespoon thyme leaves

1 tablespoon finely chopped rosemary leaves

4 Bay Leaves – fresh if possible.  Crushed a little bit in your palm to release aroma

Chopped Parsley and lemon zest to garnish

Method

I use a wide deep round enamel cast iron pan with a close fitting lid

Preheat oven to 165 °C

Add flour to a plastic bag and shake to dust the meat. Shake off excess. Set aside.

Warm a little of the olive oil in the pan.

Place the meat in pan, browning well on both sides. Remove the meat from pan, cover and keep warm.

Add the onion, garlic and carrot to the pan stirring gently until softened slightly. Add a little more oil if needed.

Stir in the tomato pesto and cook down. Stir well so does not catch on base.

Pour in the red wine, water, diced tomatoes, salt, pepper thyme, rosemary and bay leaves. Stir well.

Increase heat and bring to a boil. Then reduce to a simmer.

Return the meat to the pan and ensure it is covered with the sauce.

Place a piece of Baking Paper over the meat and push to cover. (ie a cartouche)

Cover with lid.

Place in oven and check approx. every hours.  Needs 2 – 2 ½ hours in total cooking in oven.

Add a little water if liquid reducing too quickly in the pan.

Remove from oven when cooked. Leave lid on and allow to rest for 10 minutes.

Check if excess oil on top of meat and use paper towels to blot up if needed.

Taste and season with additional salt or pepper if you feel it needs a little more.

Remove the bay leaves and discard.

Turn the meat over in the sauce and sprinkle with the parsley and lemon zest.

Serve with fresh steamed green vegetables or a green salad and your choice of mashed potatoes, risoni pasta or even chunks of fresh bread.

Enjoy!  Colleen

Prawns with Spiced Cauliflower and Chorizo

Cauliflowers have been so delicious lately that I have included them in almost every family dinner. I think Wilbur is almost expecting Cauliflower ice-cream to turn up in the freezer.  Love a good Cauli. Searching in my cooking treasure trove for a seafood and cauliflower recipe unearthed this gem. The original recipe by Philip Johnson uses scallops and fewer vegetables so feel free to replace the prawns with scallops.  Alternatively, if you are not a seafood fan, this would be delicious with cooked chicken breast shards.  Enjoy!

Preparation    15 - 20 minutes  (bit longer depending on your prawn peeling speed!)

Cooking           10 minutes

Serves              4

Ingredients

Mix together and prepare

1 teaspoon Ground Coriander

1 teaspoon Ground Cumin

1 teaspoon Ground Fennel

½ teaspoon Smoked Paprika

¼ teaspoon Ground Turmeric

for the spice mixture 

also use

Splash Australian Olive Oil

2 tablespoons butter

1 kg King Prawns – then peel and de-vein

1 – 1 ½  good quality Chorizo – thinly sliced or diced if preferred

2 small Red Onions – finely sliced

¼  pumpkin cut into small cubes    part - cooked prior to use

½ cauliflower – cut into small florets (not too tiny) and   part - cooked prior to use

½ capsicum – finely sliced

1 cup of frozen peas – allow to thaw a little

Good handful baby spinach leaves

3 tablespoons Raisins   These are pre-soaked in the Sherry

Dash of good sherry (dry or .. I used Olo Rosso)

1 tablespoon flaked almonds – toasted

Fresh fennel fronds – finely chopped or use dill or even a little chopped parsley

Salt and Pepper to taste

Method

Sear the prawns. Remove from heat and keep warm. 

Heat a little olive oil and the butter in a wide frypan over medium heat.

Add the onions then add the part-cooked cauliflower and capsicum tossing to cook.

Sprinkle over the spices then mix through the pumpkin and chorizo. 

Add the peas and soaked raisins.

Toss the prawns in to warm through.

When the pumpkin is cooked and cauliflower still has a little bite  -  remove from heat.

Stir the spinach leaves through to wilt slightly.

Taste and add salt and pepper to your taste.

Arrange on serving plate and scatter over some of the fresh fennel and the toasted almonds

TIPS AND HINTS if you forget to pre-cook the cauliflower and pumpkin, just sauté them first prior to adding remaining ingredients.

Enjoy!   Colleen

Buttery Pears in Rich Bay leaf scented Syrup

Six seemingly lovely but rock hard pears sat forlornly in the fruit bowl.  How could they be transformed into an easy to prepare, delicious dessert? 

Look no further than the incomparable Stephanie Alexander’s “The Cook’s Companion”.  However I accidentally misread the ingredients and somehow used white wine instead of red.  Oops. I wonder how that happened??

Yet the flavours in the finished dish were so satisfying and the caramelised pears were tender and golden in a thick luscious syrup heady with the rich aroma of bay leaves and wintery pear juices. 

This is one mistake I am happy to repeat when the results are so delicious.

Preparation  5 minutes

Cooking         20 – 30 minutes depending on the texture of the pears

Serves           2 Wilbur sized dessert appetites  or   4 small servings

Ingredients

6 small – medium pears – peeled, quartered and core removed. TIP If pears are not too hard then just peel, halve and core.

30 grams unsalted butter

¼ cup castor sugar 

3 fresh bay leaves - just gently crush them slightly in your palm to release aroma

½  - 1 cup White Wine – I used Pinot Grigio. 

Method

Use a heavy based frypan with a lid. Pears need to fit in the pan in a single layer.

Gently melt the butter and allow it to foam a little.

When the foaming subsides, add the pear pieces and allow to brown a little.

Turn over in the butter and continue browning

Add the bay leaves and scatter with the sugar, turning the pears as well.

Pour ¼ cup wine over the pears to start.  Allow to bubble slightly and move gently so pears do not catch on base of pan.

Cover pan but leave lid just slightly ajar to allow steam to escape.

Reduce heat to low and simmer pears turning as needed

Add another ¼ cup of wine and shake the pan just slightly to mix.  Pears should be softening but you want tender pieces of pear not puree.

You may need to add a little more wine to increase the simmering time if pears are still tough.

Continue to simmer until pears are golden, tender and juices are thick and syrupy

Remove from heat and discard the bay leaves.

Serve warm with cream or ice-cream.

                                  Enjoy!   Colleen

Chicken and Thai Basil Spring Rolls

It was birthday and anniversary week in our household. Luckily the birthday celebration for middle son was on a Saturday giving plenty of time for a Thai inspired dinner theme.

These spring rolls are pretty easy to prepare so don't be put off thinking they are too fiddly. Even quicker if you can entice a husband to sit at the table and do the filling and rolling.

Ingredients

1 tablespoon oil
Half a red onion, finely chopped
2 crushed garlic cloves
3 teaspoons of finely grated fresh ginger
500g chicken mince *
2 tablespoons sweet chilli sauce
2 tablespoons soy sauce
2 tablespoons chopped fresh Thai basil
2 birds eye or other chillies finely chopped
100g rice or bean vermicelli noodles
1 small carrot, grated
1 x 300g packet (20x20cm square sheets spring roll pastry)

Grape seed oil for deep frying.

*Note: If you have a heavy duty food processor why not make the chicken mince yourself, that way you know exactly what goes into it.  Simply whiz boneless chicken thighs until the consistency you require.

Method

Heat oil in a large frying pan, add onion, garlic and ginger, cook for 3 minutes until softened, stirring now and again.
Add chicken mince and break up with a wooden spoon, cook until chicken is fully cooked.
Stir in chilli and soy sauce and bring to the boil.
Remove from the heat and mix in the basil and chilli.
Set aside to cool.
Place noodles in a heat proof bowl and then cover with boiling water to soften. When soft drain and using kitchen scissors cut noodles into 2cm lengths.
Combine chicken mixture, noodles and carrot.

Place a pastry sheet on a clean surface, spoon 2 tablespoons of mixture horizontally across the centre of the pastry sheet, leaving a 4cm border at each end. Brush the corners and sides with water.  Fold in the ends and roll up firmly.
Repeat until all pastry sheets have been filled.

Deep fry in grape seed oil 2 or 3 rolls at a time, drain on absorbent paper.  Keep warm in the oven whilst frying the remainder.

Yum
Mamma Marmalade

Gingerbread Ginger Cake Slice

The first bite of this slice will remind you of old school gingerbread – darkly syrupy and gingery dense. This makes a generous sized slice and is very versatile as it is also delicious served warm with ice-cream as a rich gingerbread dessert treat.  Preparation is super-fast as all the ingredients are whizzed together in a Food Processor – Easy!

My version is inspired by Alison Alexander’s recipe, originally printed in the ABC Brisbane Radio Floods Fundraiser cookbook “A Generous Helping”, which championed sharing and celebrating food memories.

   

Preparation  5 minutes

Baking          35 – 45 minutes. 

Ingredients

½ cup or 125 gram butter – melted  (do this first)

2 ¾ cups Self-Raising Flour

1 teaspoon Bicarbonate of Soda

4 teaspoons Ground Ginger

3 cubes glace ginger – finely sliced (Optional – for a deeper ginger flavour)

½ cup Dark Brown Sugar  (Dark Brown has a stronger flavour than regular Brown Sugar)

¾ cup Golden Syrup

1 egg – lightly whisked prior to adding

1 cup warm water

Method

Melt butter

Preheat oven to 160 ˚C and prepare medium depth rectangular tray approx. 24 x 30 cm and line with baking paper.

Place all ingredients in Food Processor. Pulse until combined but do not over-process or the flour will become tough.

Pour batter into prepared tin

Bake approx. 35 – 45 minutes.  Check at 35 minutes. May need to turn tray.

Cake will be cooked when a wooden skewer inserted into the middle comes out clean.

Remove from oven and allow to cool for 10 minutes in the tray before cooling completely on a cake rack.

Optional

Top with icing when cake is cool (I used a Cream cheese icing)   

 or   

lightly dust with icing sugar or maple sugar and a dash of nutmeg.

                                   Enjoy!  Colleen

Minty Mint Pea and Ham Soup - Souper!

Pea and Ham Soup is a favourite hearty winter tradition.  Usually it is thick with a dried pea base and simmered for hours with chunky ham bones.  This soup is fast, easy and most surprisingly coming from me (who adds pulses to everything!)  - no lentils!

A fresh, light but satisfying soup inspired by a Jamie Oliver recipe.  I was surprised that the key ingredient is frozen baby green peas! Easy and Instant!  And of course the Mint! - the intense aroma  when you start blitzing it up is amazing. The soup is such a gorgeous green - and it tastes so fresh.  Just be careful not to overcook it and only add the mint at the end to preserve it's fabulous flavour and colour!

Serves 6.  Leftovers are easy to freeze and reheat within a month

5 min prep.  approx 15 minutes to cook

Ingredients

2 onions, chopped

1 potato, peeled and grated (this stops the soup being watery)

Olive Oil

3 rashers of bacon - rind and fat removed. Chopped

Optional - 1 small smoked bacon or ham bone

1 1/2 - 2 litres salt reduced chicken stock (start with 1 1/2 and add more if needed)

1 kg frozen Baby Peas (NB baby peas are smaller and sweeter) - remove from freezer and allow to de-chill a little

Good handful fresh mint – leaves only  (save some for final steps)

Salt and pepper to taste

Some hot water may be needed

Optional toppings

the remaining mint leaves, shredded

Pancetta  (1 slice  per 4 bowls of soup – more if you like)  I only use this in Winter

and 

multigrain crunchy croutons or toast fingers

or

teaspoons light sour cream or Greek Yoghurt 

                         Vegetarian OPTION
                         Omit the bacon and ham bones.
                         Substitute vegetable stock instead of chicken stock

Method

In large deep saucepan (mix needs to blended later) soften onions and potato in olive oil

Add and Fry the bacon then add the chicken stock and bring to boil.

If using, add the bacon bone and simmer for 5 minutes

Add the peas and cook for a few minutes until cooked.  

Remove from heat 

Remove the ham bone.

Add some fresh mint leaves.

Use a stick Blender to blitz until smooth

If it is too thick, add a little hot water from the jug and blend again 

Season with salt and pepper - to taste

Spoon into warmed bowls.  

Sprinkle with shredded mint, diced pancetta or a small dollop of sour cream or yoghurt.

Serve with crunchy coutons or toast fingers.

Optional Pancetta Croutons

remove crusts from day-old bread and place into roasting tray

drizzle with olive oil, mint and pancetta.    Bake 180 oC  for  10 min to crisp up

Crumble over the soup

                                           Enjoy!   Colleen

Impossible Easy as Pie - Dessert version

We have all tried the savoury version of Impossible pie, now Donna Hay has given us a sweet interpretation. What could be easier than putting all ingredients into a food processor, whiz and bake and you're done! The other good thing, is that you nearly always have the ingredients on hand so for the unexpected visitor a warm piece of pie is only 40 minutes away.

Ingredients

1 1/2 half cups of milk
3/4 cup dedicated coconut
50g unsalted melted butter
1 tablespoon vanilla extract
3 eggs
1/3 cup plain flour
1 cup caster sugar
2 tablespoons of lemon juice
3/4 cup frozen raspberries

Method

Preheat oven to 160 degrees Celsius.
Place all the ingredients apart from the raspberries in a blender of food processor.  Whiz until smooth.
Grease a 18cm or 1 litre capacity pie dish and pour in the mixture.
Sprinkle over the raspberries.,
Place on a large baking sheet and cook 40-45 minutes, test by inserting a skewer which comes out clean.
Dust with icing sugar.

Enjoy!

Mamma Marmalade

Zingy Pumpkin Ginger and Chilli Soup

This soup is all about the zingy ginger flavour. Pumpkin Soup is the backbone of winter soup recipes and here, it is the perfect partner to the freshest ginger you can find.
Make as much as possible because this soup freezes so well.  The addition of red lentils gives it body and a little heat from the chilli really warms you on a chilly winter's day.

Ingredients

At least 1 ½ kg pumpkin– after skin & seeds removed.  Cut into chunks, don’t worry about being too precise with chunk size– this will be roasted and then blitzed later 

A little olive oil

3 large onions roughly chopped

3 cloves of garlic – skin removed, crushed

5 cm knob fresh ginger – peeled, chopped  (VIP – must be FRESH to give the Zing)

3 cups Chicken stock (Salt reduced) maybe more – only add extra if needed later

½ - 1 long red chilli  (seeded and finely sliced)  Optional - to your taste

Handful of dried red lentils. Rinsed and drained. (will give it body)

To finish         (after soup has been blitzed)

Chopped fresh chives, parsley or coriander

Salt and Pepper. Taste first and add accordingly

Method

Roast the pumpkin pieces with a touch of olive oil until soft. (approx 30min)

         Place onion and a splash of oil into large stockpot with lid and cook until onion is soft

         (Stockpot needs to be big and roomy enough to blitz soup in later)

       

        Add the roasted pumpkin pieces, garlic, chilli and ginger and stock. 

        Stir in the lentils.  

        Bring to boil. Simmer 20 -30 mins covered.   

        Stir as needed.  (Red Lentils need about 20 mins to cook down)

        Taste the soup.  Adjust salt and pepper if necessary.

        If a bit thick, add just a dash more stock or water and warm through.

        Take off the stove.  Allow it to cool for about 5 min

        Carefully blitz the soup to desired consistency.  I prefer it fairly smooth.

        Add the snipped herbs and ladle into soup bowls.

        Garnish with a few finely chopped herb leaves.

     TIPS AND HINTS

        Freezes well – if there is any left .  Store in the freezer in freezerproof containers for a few months if required.  Allow to defrost til room temperature.  Reheat on the stove top.  Check seasonings and garnish with fresh herb leaves.

         Enjoy!  Colleen

Quick Marmalade

 


It's that time of year again when Mamma Marmalade gets nervous is she hasn't a store cupboard bursting with jars of sunshine and citrus.  There is something so satisfying about cooking with seasonal produce at it's best.




Ingredients

1 orange
1 grapefruit
2 lemons
Should weigh approximately 675 g or more
1 kg sugar




Method

Cut fruit into thin slices, place in a ceramic or glass bowl, cover with 2.8 litres of water, cover with a tea towel and leave overnight.

Next day, place fruit and water into a large saucepan and boil for 20 minutes or until the fruit is soft.

Add sugar and boil for approximately 1 hour, until jam is ready. Test by placing a small amount of jam on a chilled saucer that has been in the freezer, run your finger through and if the jam "wrinkles" it is ready.

Pour jam into sterilised jars and seal.

You - are now a Mamma Marmalade!

Cannoli Filling

Looking for a decadently delicious filling of sweet, creamy ricotta and mascarpone with a hint of chocolate? By using ready made good quality cannoli you can whip up these impressive sweet treats in next to no time. I guarantee that the compliments will come your way thick and fast.  Good quality European delicatessen's or specialty food stores stock the ready made deep-fried tubes.


Ingredients

300g fresh ricotta (from a deli not the prepacked supermarket type)
100g caster sugar
200g mascarpone
1/4 cup glace cherries (can be omitted if preferred)
1/2 cup candied citrus peel
1 teaspoon orange essence
1 teaspoon rum
2 tablespoon chopped/grated good quality chocolate

Method

Combine all ingredients and mix thoroughly.

Spoon into a piping bag (or zip lock bag with the end cut off) and fill pre made cannoli.

Dust with icing sugar.

Serve and await the compliments.

Mamma Marmalade

Smoky Bacon Hot Dogs with bourbon BBQ sauce & Onion Rings

With "footy' season in full swing,why not try out these great dogs from Donna Hay!  Full of flavour and not tricky to pull together. An impressive supporter's feast.  The onion rings made with pickled onions are a tangy change.
Don't be put off by the list of ingredients they are mainly spices!

Ingredients
1 tablespoon olive oil
4 good quality beef sausages
4 crusty hot dog bread rolls
8 slices matured cheddar

Bourbon BBQ Sauce
1 tablespoon olive oil
1 finely chopped brown onion
2 cloves of garlic, crushed
1 cup (250ml) bourbon or whiskey
1 tablespoon smoked paprika
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 x 400g can chopped tomatoes

Smoky bacon
2 tablespoons brown sugar
1 teaspoon smoked paprika
1 teaspoon dried chilli flakes
4 bacon rasher

Pickled Onion Rings
1 cup (150g) plain flour, plus a little extra for dusting
1/2 cup (50g) cornflour
1 teaspoon baking powder
1 teaspoon caster sugar
1 teaspoon sea salt flakes
1 teaspoon smoked paprika
330ml pale ale beer
Vegetable oil for deep frying
8 pickled onions, sliced

Method
Preheat oven to 160 degrees Celsius
BBQ sauce
Heat oil and fry onion and garlic for 2-3 minutes until softened.  Add the bourbon/whiskey and bring to the boil for 1 minute, add the paprika, brown sugar, Worcestershire sauce and tin tomatoes and cook, stirring frequently for about 20 minutes or until thickened to a sauce consistency.  Set aside.
Smoky bacon
Place sugar, paprika and chilli in a small bowl and mix to combine. Spread bacon on a wire rack that is on an oven tray.  Sprinkle half the sugar mixture onto the bacon, bake for 7 minutes, turn the bacon over, sprinkle the remaining mixture over the bacon and cook for a further 8 minutes until crisp and golden. Set aside.
 Pickled Onion Rings
Combine flour, cornflour, baking powder, caster sugar, salt and paprika in a bowl and mix well. Slowly add the beer and whisk until smooth.  Heat the oil until very hot, dust the onion slices into the extra flour and then into the batter.  Cook for 2 minutes until golden.
Cook Sausages until cooked through.
Assemble hot dogs by placing sauce in the roll adding sausage, smoky bacon, chees and then top with onion rings and Enjoy.

Mamma Marmalade

Candied Citrus Peel

Great to make your own candied peel when organic citrus is in season and plentiful. It is preferable to use organic so you can be confident there is no chemical residue or wax on the skin. You can change the fruit listed below to what you have available.  The candied peel is great to mix into ricotta and mascarpone for a delicious filling for cannoli.

Ingredients

2 grapefruit
3 oranges
4 lemons
11/2 half cups of sugar

Method

Cut the ends off the fruit and then stand on a chopping board, use a sharp pairing knife cut away the peel following the curve of the fruit. Try to leave most  of the bitter white pith on the fruit.(Tip, a good vegetable peeler works well instead)

Slice the peel lengthways into 1/4 inch strips.

Place strips into a pot of boiling water and cook until tender approximately 10 minutes.

Remove with a slotted spoon to dry on a wire rack, as a single layer for about 15 minutes.

In a saucepan bring 1 cup of sugar and 1 cup of water to the boil, stirring until sugar is dissolved.
Add peel and boil until it turns translucent and syrup thickens, approximately 10 minutes, don't allow to turn to caramel.

Remove with a slotted spoon to a wire rack covered in baking paper, seating the pieces.

Let peel dry for an hour, then toss with 1/2 cup of sugar to coat.


Mamma Marmalade

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