So Can YouCook? 11

Recipes, , ,

When you do the Commercial Cookery certificates at TAFE, one of the theory modules you do is called HACCP (Hazard Analysis Critical Control Point). This is a system of strictly controlled food handling to avoid contamination of food, from its initial source until it is served up to you on a plate. In this module, the one foodstuff that is open to contamination more than many others is ice-cream, due to it having eggs, cream and milk as its main ingredients. It undergoes several heating and chilling procedures during production, and contamination can happen at any of these points.
Now, ice-cream is one of my favourite desserts, and I was a bit put off by all the maligning of my much-loved treat. It didn’t actually put me off, but it did make me aware of how easily someone with a compromised immune system could be easily brought down by something as simple as ice-cream.
So, in an attempt to rectify this imbalance with a popular sweet, I have decided to give you recipes that will indulge your love of this sweet, without the hazards involved in its production. There are many forms of ice-cream – using the term in its broadest sense – including sorbet, sherbets, gelato, semifreddo (which means half frozen), cassata and granita, to name a few. As you would realise, some of these are actually ices, and are a delicious form of delicacy, which are very easy to make.
It is best to use an ice-cream maker for these (Breville make a cheapie at about $70), but if you are unable to obtain one, don’t despair. You will just have more manual work to do.
After initial chilling with these sorbets and sherbets, you will need to remove them from the freezer and either break them up with a fork, whisk them or quickly beat with an electric beater to ensure they do not form large crystals when freezing. You can beat these as often as you like, and the more you do it, the finer and lighter they will be.
Accompaniments? Who needs accompaniments for these yummy desserts. Use the basic sorbet recipe (the sugar syrup) as a base for any other fruits that you may desire.

WATERMELON SORBET
4 Cups chopped seedless watermelon
juice of 1 lemon
1½ cups (375ml) water
1 cup (220g) caster sugar
1 eggwhite

Process watermelon and lemon juice until smooth. Strain well. Combine sugar and water in a saucepan, bring to the boil over medium heat, stirring to dissolve sugar. Simmer, without stirring for 5 minutes. Remove from heat, cool. Blend in watermelon mixture. If using an ice-cream maker, chill the liquid in the freezer for about 1 hour before churning. Otherwise, place in the freezer in a flat pan until partly frozen. For both methods, beat, re-freeze and beat again. Whisk eggwhite until soft peaks form, fold through watermelon mixture. Pour into a lamington pan (or a rectangular plastic container) and freezes overnight.

FOLLOW THE FREEZE/BEAT/REFREEZE/BEAT METHOD FOR ALL OF THESE.

LIME & GINGER SORBET
6 limes – squeezed
¾ cup sugar
3 cups water
1 teaspoon grated ginger

Place the lime juice, ginger, sugar and water in a saucepan over medium heat and bring to the boil. Remove from heat, and place in a shallow tray. Freeze for two hours, remove and beat, then refreeze. Repeat. Leave overnight to freeze.

NOTE: Remove all sorbets and ices from the freezer and sit for about 5 minutes before scooping.

BERRY GRANITA
2 cups (440g) caster sugar
500g mixed fresh or thawed frozen berries

Place sugar and 2 cups water in a saucepan. Heat over medium heat, bring to the boil and boil for 10 minutes. Pour syrup into a heatproof bowl and cool completely. Once cool, pour into a jug and chill until required.
Place berries in a food processor and process until smooth. Pass through a sieve and place in a metal pan. Add ¾ cup of the chilled syrup, mix well and freeze for 4 hours. Remove from the freezer every hour and whisk with a fork to break up ice. When set, scrape the mixture with a fork until it resembles shaved ice. Pile into glasses.

LEMON SHERBET
2 cups (500ml) milk
1 cup (220g) caster sugar
2 teaspoons powdered gelatine (available from cake making section of supermarket)
400g Fruche Lite French Vanilla
2/3 cup (160ml) fresh lemon juice

Heat milk, sugar and gelatine in a saucepan on low. Stir until warmed through, and sugar and gelatine have dissolved – DO NOT BOIL. Transfer to a freezer-proof container and stir in Fruche and lemon juice. Cover and freeze until almost frozen.
Working quickly, transfer almost frozen sherbet to a large bowl and beat with an electric mixer until smooth and creamy. Return to container and freeze.
Use a fork to break up lemon sherbet roughly and serve immediately.

COFFEE GELATO
¾ cup (165g) caster sugar
1 cup (250ml) extra strong coffee
1 eggwhite, lightly beaten

Place sugar and I cup of water in a small saucepan on medium heat until sugar dissolves, then bring to boil and simmer for 5 minutes. remove from heat and cool. Add coffee to sugar syrup with eggwhite.
Freeze mixture in an ice-cream machine according to manufacturer’s instructions, or place in freezer until just frozen. Remove, pour into food processor and process until mixture is smooth, then freeze again. Repeat if you want a lighter gelato.
Serve with biscotti if preferred.

FRUIT SALAD ICE-CREAM STICKS
1 x 375 ml can evaporated milk
1 cup caster sugar
juice of 1 orange
juice of 1 lemon
2 bananas, mashed
pulp of 4 passionfruit
1½ cups frozen raspberries, thawed

Place the can of evaporated milk in the freezer for 1-2 hours. Place chilled milk in the large bowl of an electric mixer and beat the milk on high until thick and fluffy. Add sugar gradually and beat well between additions.
Add the juice, bananas, passionfruit and raspberries and stir gently with a large metal spoon until well combined.
Use ice-block moulds, or plastic or paper cups as moulds for the ice-cream. Fill 2/3 full of fruit mixture and place a wooden craft stick (from supermarkets, newsagents or hobby stores) in the centre of each. Place in a tray and put in the freezer for several hours or overnight to set. Snip or tear the cups to free the ice-creams easily.

Tim Alderman 2015

  

So Can You Cook? 10

Recipes, , , , ,

Ahh, Summer! I don’t know about you, but I love changing into salad mode, and staying there for as long as possible. When I was a youngster – like mid last century – there was only one type of lettuce – Iceberg; one type of tomato, and definitely no cherry varieties; capsicum was unheard of; cucumbers were the size of torpedoes; nobody, but nobody, ate avocado; beetroot and pineapple came in tins; and cheese came in a blue box marked “Kraft’ Cheddar.
Times have changed, and aren’t we thankful. Thanks to a climate that allows anything to be grown, and an influx of people from every corner of the globe we have the most exciting cuisine in the world. No longer is a salad just some julienned lettuce on a plate with three slices of tomato, a couple of slices of cucumber, some cold meat, diced cheddar cheese and a selection of pickled onions, gherkins and bread-and-butter cucumbers. Today we add a mix of leaves and herbs; choose from ordinary, Lebanese or Telegraph cucumbers; choose from a range of tomatoes including cherry, grape, roma, vine-ripened (a particular favourite of mine), oxblood; then add a mix of avocados, fresh asparagus, and freshly cooked baby beets; fruits such as oranges, peaches, nectarines, mangoes, strawberries, pear; nuts, sprouts and seeds; and cheeses of many persuasions. Want to dress it? Don’t reach for a bottle! Throw in some sea salt and cracked black pepper, then drizzle over some olive oil, and the juice from a lemon or lime. Or, give your tongue a thrill and make your own mayonnaise. Okay, it’s time consuming and you get a sore arm from all the whisking, but the taste and consistency is worth the effort. In our home, we eat salads about 4 nights a week during summer, so they are not allowed to get boring
In this column, we are venturing into the exciting world of lettuce and its relatives. We still have our every faithful Iceberg, but added to the list now are mignonette, butter, red or green coral, rocket, radicchio, lamb’s tongue, curly endive, watercress, cos and baby cos, red or green oak, romaine, chicory, witlof, and exciting mixes like Mesclun. We can also throw baby beetroot and baby spinach leaves into the mix. How we use them is open to wide interpretation, and below are just a few ideas. It’s summer, so we are using a few ‘cheats’ items to the dishes.

Vegetarian Pizza with Tomato, Rocket, Radicchio & Shavings of Parmesan
Store-bought pizza base
Store-bought pizza sauce
2-3 teaspoons oregano
1 tablespoon EV olive oil
sea salt and cracked black pepper
100g rocket, washed & chopped (or 1 pkt Baby Rocket from supermarket)
100g radicchio leaves, washed & chopped
30g parmesan, shaved (use a vegetable peeler)

Preheat oven to 230°C
Smear pizza base generously with tomato paste, then sprinkle over oregano, olive oil, sea salt and pepper.
Place on oven tray and bake for 8-10 minutes until a bit crispy. Remove from oven and sprinkle over rocket, radicchio, and finish with parmesan shavings. Serve immediately with crispy bread and a side-salad.
Serves 2 as a main, or 4 as an entree

Tim’s Caesar Salad
1 half-size bread stick
1/3 cup Olive oil
2 cloves garlic
1 baby cos, or half a regular cos lettuce
8 slices mild or spicy pancetta, depending on taste
½ barbequed chicken
1 avocado
Shaved parmesan – to taste (you can purchase packets of ready-shaved parmesan from cheese section of supermarket)
¾ cup ‘Paul Newmans’ Classic Caesar Dressing
1 or 2 hard boiled eggs, shelled and quartered
2-4 anchovy fillets – optional. Personally, I hate them used other than as a seasoning

To make your own dressing – blend or process 1 egg, 1 clove garlic, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard and 6 drained anchovy fillets. With the motor running, add ¾ cup olive oil in a slow, steady stream until dressing thickens.

Crush the garlic into the 1/3 cup olive oil. Slice the bread stick into 1cm thick slices. Brush with the garlic and oil, then place in a 200°C oven for 8-10 minutes until brown and crispy. Fry the pancetta in a dry fry pan until crispy, then drain and crumble. Wash and spin the cos and tear into largish pieces. Remove the chicken from the bones, and shred finely. Slice the avocado into medium slices.
Place lettuce, chicken, pancetta, avocado and croutons into a salad bowl and toss. Add dressing and combine. Top with parmesan and decorate with hard-boiled eggs. Add anchovies if using.
Serves 4

Green Salad with Lemon Vinaigrette
150g baby cos lettuce
150g small butter lettuce
50g watercress
100g rocket
1 tablespoon finely chopped French shallots
2 teaspoons Dijon mustard
½ teaspoon sugar
1 tablespoon finely chopped basil
1 teaspoon grated lemon zest
3 teaspoons lemon juice
1 tablespoon white wine vinegar
25ml lemon oil (if you can’t find it, soak some lemon rind in olive oil for 1-2 days, or omit)
75ml olive oil

Trim, wash and spin lettuce leaves. Pinch or trim stalks from watercress and rocket. Wash and spin.
To make dressing, whisk the shallots, mustard, sugar, basil, lemon zest, lemon juice and vinegar in a bowl until well blended. Slowly add the combined oils in a thin stream, whisking constantly until smooth and creamy. Season with salt and pepper.
Combine lettuces, watercress and rocket in a bowl, drizzle over dressing and toss.
Serves 4

Pear & Walnut Salad with Lime Vinaigrette
1 small baguette, cut into 16 thin slices
oil, for brushing
1 garlic clove, cut in half
1 cup walnuts
200g ricotta cheese
400g mixed salad leaves
2 pears, cut into 2cm cubes, mixed with 2 tablespoons lime juice

¼ cup lime juice
3 tablespoons oil
2 tablespoons raspberry vinegar, or white wine vinegar

Preheat oven to 180°C. Brush baguette slices with a little oil, then rub with cut garlic, place on a baking tray and bake for 10 minutes until crisp and golden. Place the walnuts on a baking tray and roast for 5-8 minutes, until lightly browned. Shake the tray occasionally to roast evenly, then remove and cool.

To make a lime vinaigrette, whisk together ¼ cup lime juice with 2 tablespoons raspberry vinegar (use white wine if unable to get raspberry), 3 tablespoons oil and season with salt and pepper.

Spread some of the ricotta cheese on each crouton, then cook under a hot grill for 2-3 minutes, or until hot.
Place the mixed salad greens, pears and walnuts in a bowl, add the vinaigrette and toss. Serve with ricotta cheese croutons.
Serves 4

Tim Alderman 2015

  

So Can You Cook? 9

Recipes, , , ,

For this column, the Talkabout Working Group have asked me to give you some recipes using ingredients considered to be aphrodisiacs. However, first things first – what exactly is an aphrodisiac? Well, the dictionary definition is:

aph-ro-di-si-ac :
noun; 1. an agent (as a food or drug) that arouses or is held to arouse sexual desire; 2. something that excites.
Webster Dictionary

So, having ascertained that I was on the right track, I decided to do some Internet research, and what I found was…interesting, to say the least. The aphrodisical property of foods is in the belief that certain foods and beverages have mystical properties that create sexual attraction. Foods such as bananas, oranges or oysters gain their powers through the resemblance to sexual body parts. Alcohol, such as champagne and wine lower inhibitions. Chocolate releases endorphins, which is a ‘feel good’ chemical, while other foods excite through a combination of taste, texture and appearance.
The actual list of foods considered to be aphrodisiacal is a lot bigger than I thought, and a lot more diverse. The entire list, which can be found at http://cook2best.vwh.net/atoz/a.shtml is too long to list in its entirety here, but to give you some idea what to expect when preparing food to arouse your lover, included are;

Aioli; apricots; artichokes; asparagus; bananas; basil; beef; cardamom; carrots; caviar; celery; chocolate; cloves; cucumber; dates; eggs; fennel; figs; fois gras; frogs legs; fish; garlic (what the!); ginger; grapes; honey; ice cream; kumquats; lamb, liquorice; lobster; lovage; mango; nutmeg; nuts; onions (what the!); oysters; peach; pepper; pine nuts; pomegranate; quince; rice (what the!); saffron; strawberries; sweet potato (what the!); tomatoes; truffles; turnips (what the…yuk!); vanilla; walnuts; and zucchini.

A few surprises, eh. Now, I’ve got to admit to being somewhat surprised myself. There were the ones I did know of such as oysters, strawberries, oranges and chocolate, but a few were just a little beyond my imagining. I hate turnips – and don’t bother sending me recipes trying to convert me – and could never see them as sexual due to my aversion. Other things like garlic and onions I would have thought would be off-putting due to their overpowering odour, especially on the breath. Still, one mans meat…
On a close correlation between what recipes I have already published through my column and this list, I have already made most of you raving sex maniacs.
Mind you, if you’ve set the mood for love with romantic colours, flowers, soft music, wine and candles, even a hot dog or hamburger can become an aphrodisiac.
So, to the recipes. I have decided to stick with tradition and just give you recipes for oysters, strawberries, figs and chocolate. These are obvious and delicious attempts at seduction on anyone’s table, and I’m sure both the person doing the preparation, and the one induging in the result will appreciate the intention.

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OYSTERS:
Oysters are not expensive, except at Christmas and Easter. I never used to enjoy oysters, but have come to like them over the years by eating them with accompaniments. Don’t buy bottled, as they look much nicer presented in the shell. You can buy them already shucked and just sitting in the half-shell, and this is far easier to prepare than having to open them yourself – also safer, as the shells are sharp, and can be difficult to open without the correct knife. Serve them on a bed of either sea salt (inexpensive, but DON’T reuse it), or a bed of crushed ice. Serve a selection of these in small bowls alongside the plate of oysters.
I am going to give you a variety of accompaniments that you can serve with them. They are, as the connoisseurs will tell you, best eaten raw, but if you find them a bit hard to swallow even with an accompaniment, try coating them in tempura and deep-frying them.
Tempura Batter: You can purchase prepackaged tempura batter from supermarkets or specialty Asian grocers. To make, combine 100g of tempura flour (from Japanese grocers) with 160ml ice-cold water. Dip oysters in batter and deep-fry at 180°-190°C until puffy and golden brown. Serve with Japanese soy sauce.
Lemon Herb Dressing: Mix together 1 tablespoons chopped fresh dill; 1 clove garlic; 1 tablespoon finely chopped continental parsley; 2 teaspoons finely chopped fresh chives; 2 tablespoons lemon juice and ¼ cup extra virgin olive oil. Garnish with bows made from chives. Makes 24
Bloody Mary Oyster Shots: Combine 1/3 cup vodka, ½ cup tomato juice, 1 tablespoon lemon juice, a dash of Worcestershire sauce, 2 drops of Tabasco and a pinch of celery salt (from spice section in supermarket) in a jug, and refrigerate until chilled. To serve, fill shot glasses two-thirds full of liquid, then drop an oyster into each glass. Top with a teaspoon of julienned cucumber, and a pinch of cracked black pepper. Makes 12
Lime & Soy Dressing: Mix together 2 tablespoons fresh lime juice; 1½ tablespoons soy sauce; 1 tablespoon olive oil; 2 kaffir lime leaves (good green grocers like Harris Farm), centre vein removed and finely chopped; 2cm piece fresh ginger, finely grated; 1clove garlic, crushed and a pinch of sugar. Place in a bowl. Makes 12.
Tomato & Balsamic Dressing: Mix together ½ ripe tomato, seeded and finely chopped; 1 tablespoon finely chopped Spanish (red) onion; 1 tablespoon balsamic vinegar; 1 tablespoon extra virgin olive oil and a pinch of sugar. Place in a bowl. Makes 12
Prosciutto & Garlic Topping: In a hot frying pan, heat 2 teaspoons olive oil, then fry 100g finely sliced prosciutto and 1 crushed garlic clove until meat is crisp. Crumble when cool To serve, present a small bowl of Worcestershire sauce with topping. Spoon a small amount of sauce over oyster, then sprinkle topping. Makes 12.
Lime Ginger Dressing: Combine finely grated zest and juice from 1 lime; 2 tablespoons pickled ginger (from supermarket or Japanese grocers), 2 tablespoons rice wine vinegar (supermarket); 1 tablespoon mirin (supermarket). Place in a small bowl. Makes 12.
Oysters Osaka: Mix together 1/3 cup mirin; 2 tablespoons rice wine vinegar; 2 teaspoons lemon juice; ½ teaspoon wasabi paste (supermarket); 2 red Thai chillies, seeded and chopped finely. Serve in a small bowl. Makes 32. Reduce quantities accordingly.
Pesto Butter: Blend or process 125g soft butter; 1 tablespoon lemon juice; 2 tablespoons coarsely chopped fresh basil; and 2 tablespoons toasted pine nuts. Divide pesto butter among oysters, then bake, uncovered, in a 180°C oven for about 5 minutes, or until butter melts and oysters are heated through.
STRAWBERRY & MASCARPONE SLICE:
175g unsalted butter, softened
70g (1/3 cup) caster sugar
1 egg yolk
250g (2 cups) plain flour, sifted
300g (1 1/3 cups) mascarpone (Supermarket dairy case)
60g (1/2 cup) icing sugar (NOT ICING MIXTURE), sifted
1 tablespoon lemon juice
300g (2 cups) strawberries, washed, hulled and cut into quarters
50g dark chocolate

Preheat oven to 180°C. Lightly grease a 20cm X 30cm shallow baking tin with baking or greaseproof paper, leaving it hanging over the two long sides (this helps to remove the slice after baking).
Beat butter and sugar until light and fluffy. Add egg yolk and beat well. Using a large metal spoon, fold in sifted flour until well combined. Press firmly into the prepared baking tray and prick all over with a fork. Bake for 25 minutes until light brown. Cool completely.
Beat the mascarpone, icing sugar and juice until smooth. Stir in the strawberries. Spoon over the base and refrigerate for 3 hours, or until firm.
Chop the chocolate into small pieces and place in a heatproof bowl. Bring a saucepan of water to the boil, then remove from the heat. Place the bowl with the chocolate over the top of the saucepan, and stir until chocolate has melted. ENSURE THE BOWL DOESN’T TOUCH THE WATER. Drizzle over the slice, then cut into pieces. Makes 24 slices.

CARPACCIO OF FIGS:
4 ripe, firm figs
200g sago (from supermarket or health food store), boiled for 6 minutes, drained and refreshed under cold, running water.

2 tablespoons coconut cream

Coconut CreamSabayon
30g desiccated coconut, toasted
100ml single (pouring) cream
100ml milk
150ml Strained coconut liquid (heat the milk and cream together to just below the simmer. Add the coconut and infuse for a few hours. Strain the infusion. If there is not enough to make 150ml, top up with cream).

Sabayon
40g caster sugar
2 egg yolks

150g mascarpone.

Whisk the egg yolks and sugar over a saucepan of simmering water (called a bain-marie) till thick and creamy. Slowly whisk through the 150ml coconut liquid. Cool.

TO SERVE – Finely slice figs and arrange around a serving platter. Add the coconut cream to 4 tablespoons of cooked sago and 3 tablespoons sabayon. Serve over the top of the figs with mascarpone.

CHOCOLATE, WALNUT & HONEY TART
225g (1½ cups plain flour, sifted.
2 tablespoons icing sugar
150g cold, unsalted butter, chopped
1 egg yolk
icing sugar, for dusting
whipped cream, optional, to serve

FILLING:
150g dark couverture chocolate, chopped (from chocolate section DJs, or chocolate shop. Expensive – but this is a seduction)
150g unsalted butter, chopped
55g (¼ cup) caster sugar
3 eggs
¼ teaspoon vanilla extract (this is stronger than vanilla essence. From supermarket. If using essence, double amount)
¼ cup honey (Australian, naturally)
120g walnuts, roasted and finely chopped.

Process flour, icing sugar and butter until mix resembles fine breadcrumbs. Add egg yolk and 2 tablespoons iced water and process until mixture just comes together. Form into a disc, wrap in plastic wrap and refrigerate for 1 hour.
Roll out pastry on a lightly floured surface until 5mm thick. Line a 24cm tart tin with a removable base, then refrigerate for 30 minutes. Line tart shell with baking paper and either rice, dried beans, pasta or baking beads, and bake at 180°C for 15 minutes. Remove paper and weights and bake for a further 5-8minutes until pastry is golden and dry. Cool.
For filling, place chocolate and butter in a heatproof bowl over a saucepan of simmering water and stir occasionally until smooth. Remove from heat and cool.
In a separate bowl, place sugar, eggs, vanilla and a pinch of salt (always in sweet dishes) and whisk until well combined. Add honey and stir until well combined, then fold in chocolate mixture until combined. Sprinkle walnuts over base of pastry, then pour chocolate filling over. Bake tart at 180°C for 25 minutes or until filling is set and a skewer comes out clean. Transfer to a wire rack and cool to room temperature. Dust with icing sugar and serve with whipped cream.
Tart will keep in an airtight container for up to 2 days.

Have lots of hot sex – in fact, why not feed each other in bed.

HINTS:
• Keep any leftover eggwhites and use them to make meringues or a pavlova. They must be kept refrigerated, and use within 24 hours.
• People get intimidated by pastry making, but it is really simple. The big secret is to keep everything as cool as possible. Don’t try to work or roll it in a hot kitchen – move somewhere cool. Make sure your roller is well floured, and work on a cool surface. Don’t keep on remoulding it if you make mistakes – this will just make it tough. If you do stuff it up, it is better to start again from scratch. Take your time, and be patient. Keep your rolling surface floured. To place it in the baking tin, either roll the pastry onto your roller, then roll it over the top of the tin, work it in, then trim by rolling your roller firmly over the top of the tin OR fold pastry into four, centre the middle point in the tin, then spread the pastry out, work it in, then trim by rolling over the top of it. Covering the pastry with baking paper and weights and baking is called BLIND BAKING. This gives you a firm base to pour your filling into. Don’t forget – you will get a small amount of shrinkage when you blind bake.
• Remember – fresh made pastry is far superior to any other, and has a wonderful, buttery, melt-in-the-mouth consistency. However, if all else fails, use shortcrust pastry purchased from the supermarket.
• You can purchase pastry weights, marble pastry slabs and metal rolling pins from specialty homewares stores like ‘House’. The metal rolling pins stay cool, and are also quite heavy.

Tim Alderman 2015

  

So Can You Cook? 8

Recipes, , , , ,

In this spring column, I am taking you on a journey with two of my all-time favourite things – desserts and blood oranges. Anyone who knows me can tell you that I am a dedicated dessertie (the dessert version of a foodie – of which I’m also one), and will forgo entrees and main courses in restaurants if it means I can have a kick arse dessert. It is the ultimate ending to a meal as far as I’m concerned. I have hundreds of recipes for them, and even though I know beyond any shadow of a doubt that I will never get through them all, not even in several lifetimes, I continue to collect and drool over them. When I have friends over for dinner, dessert is decided before the meal plan even begins. If this sounds a bit obsessive to you, you’re right. It is, and I have no feelings of guilt connected to this obsession. I excelled in them at TAFE, and if I were young enough to get an apprenticeship in the hospitality industry, it would be with patisserie. As for blood oranges, I wait anxiously for the first of them to appear at the beginning of spring. Their glorious colour, and sweet tartness make them perfect for salads and desserts. If you visit Europe, especially France, and order orange juice for breakfast, it is more than likely to be blood orange juice you get.
I am approaching the recipes in this column differently than usual. I am going to give you one basic dessert recipe – a blood orange jelly. This is incredibly simple to make, and will impress your guests a lot more than any packet jelly will. I am going to give you a range of accompaniments to go with it to make it a contemporary summer dessert. Don’t forget your presentation. I hope you have fun with it.
If any readers would like recipes for any occasion, help with cooking, information on
ingredients or assistance with planning function, please feel free to email me at tjalderman@ihug.com.au . I am only too pleased to help.

Blood Orange Jelly
500ml (2 cups) strained blood orange juice – about 5-6 blood oranges
250ml sugar syrup (½ cup sugar to ½ cup water, then boil 5 minutes)
2 tablespoons grated blood orange zest (Grate before squeezing)
4-5 leaves gelatine (these set better than powder gelatine, and are available from places like ‘Essential Ingredient’, ‘Jones the Grocer’ and Simon Johnson Providore’. If it is too difficult to obtain, use 1-1½ sachets of powdered gelatine)

Juice oranges and strain. Mix zest with warm sugar syrup, leave aside. Alternatively, boil zest with sugar syrup with a more intense orange flavour. Soak gelatine in one cup of the juice (or soak powder in 3-4 tablespoons cold water) for 5 minutes. Heat juice to dissolve gelatine, or mix powdered gelatine with one cup of juice and slowly heat till dissolved. Mix all liquids together, strain, then pour into 6 dariole moulds or other moulds you wish to use. If you lightly oil them with vegetable oil (this has no flavour), they will slip out easier when set. Chill for 4-5 hours to set, or overnight. If moulds are unoiled, or jellies do not slip out of moulds when inverted on a plate, dip the mould in hot water for 20-30 seconds to release jelly. If you need to slide them into position on a plate, rub a small amount of orange juice under the jelly, and slide it CAREFULLY into position. Otherwise, be creative and work around it.

Blood oranges are seasonal, so don’t feel restricted to just using them for jelly. If you have a food processor or juice extractor, try this recipe with apples, lemons, oranges, limes, pineapple, berries, mango or grapes. Just remember to strain the pulp out of the mix.

Accompaniments
TUILES: These are delicious, brittle wafers. Sift 50g plain flour, 65g caster sugar, 35g icing sugar into a bowl and make a well. Slowly add 125g eggwhites (2-3 whites. Weigh them), and incorporate with your hands, making sure there are no lumps. Add 65g melted butter, and chill mix for 1 hour. Place a sheet of baking paper on a tray, then lightly spray with cooking spray. Spread mix onto paper in round or square shapes. Allow 1 per person, and don’t be anal about shape. Bake in 150°C oven until a light golden brown all over. Peel off, cool slightly, then shape. Until they are cold, these are quite malleable. You can shape them into cups by draping over the outside of a cup or glass, fold into loose envelopes to insert chocolate wafers into, scrunch them, twist them, or do free-form designs.
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ROASTED STRAWBERRIES: How delicious are these! Preheat oven to 160°C. Arrange 2 punnets of washed and hulled strawberries in an ovenproof dish. Sprinkle with 2 teaspoons vanilla essence and 2 tablespoons caster sugar. Place in oven for 8-10 minutes, until berries are soft and juicy. Cool in dish.

TOFFEE APPLES: Peel and core 4 Granny Smith apples, then cut each into eighths. In a bowl, combine 3 tablespoons caster sugar, 1 teaspoon ground cinnamon, and 2 tablespoons water, then dip apples wedges into it. Tip them into a heavy-based frying pan over a medium heat and let them caramelise and brown. Turn each of the apple pieces as they start to caramelise, and take them out of pan when they are cooked on both sides.

ORANGE MASCARPONE: Beat 2 eggwhites until they are stiff, then set aside. Beat the two yolks with 2 tablespoons caster sugar and 1 tablespoon grated orange rind. When light and creamy, gently whisk in 250g mascarpone cheese (from dairy section in supermarket) and 1 tablespoon Grand Marnier or a teaspoon of orange blossom water (from health food stores, specialty stores, or ‘Herbies’ at Rozelle). Fold the eggwhites through the mascarpone mix and chill for 1 hour.

POMEGRANATE & FIG SALAD: Finely slice 3 green figs and 1 guava and place in a bowl with segments from 1 orange (use a blood orange for effect). Slice a pomegranate in half and scoop out the seeds into the bowl. Squeeze remaining juice from pomegranate over fruit and serve.

CANDIED ORANGE WEDGES: You can eat the skin and all on these delicious morsels. These are for genuine sweet-tooths. They will keep in their syrup for about a month. Cut 3 blood oranges and 1 naval orange into eighths. Heat 4 cups caster sugar and 2 cups water over low heat, stirring until sugar dissolves. Increase the heat, add the wedges, then simmer, stirring regularly, for 30 minutes or until transparent. Remove from heat, then stand the wedges in the strup for 4-6 hours, or overnight. If you wish, add a cinnamon quill and 2 star anise to the syrup when cooking.
Garnish with a chiffonnade (very fine julienne) of basil leaves.

RASPBERRY SAUCE: Place 300g fresh raspberries (use frozen if out of season or expensive), 50ml orange juice, 3 tablespoons icing sugar and 2 tablespoons orange liqueur (buy miniatures from a bottle shop – they are relatively inexpensive) into a blender and blitz until smooth. Put through a sieve and refrigerate. Spoon around the jelly and garnish with fresh raspberries and a sprig of mint.

SPUN SUGAR: This is for the more advanced, or more adventurous chefs. People will tell you this is difficult to do, but it just requires good timing and patience. Be prepared to waste or burn 2-3 sugar mixes before you get it right. This is the one thing where a sugar thermometer is a must. The effect of spun sugar is fantastic, and will make you look like a real pro. To do it properly, buy a cheap whisk from a $2 shop, and cut the curved bottoms out of the whisk blades to leave you with a bunch of metal sticks. This is easier to use than forks.
Bring 250g caster sugar and 225g water to a simmer in a heavy-based saucepan. If you want a kitsch effect, put some food colouring into it. Brush down the sides of the pan with a wet pastry brush during simmering, to prevent sugar crystals forming. DO NOT STIR THE SUGAR, as it will crystallise and become hard. Place your sugar thermometer in the syrup, and cook until it shows 155°C (known as the hard crack stage). IMMEDIATELY remove the saucepan from the heat and plunge the pan into cold water to halt the cooking. If you don’t do this, it will continue to cook after you remove it from the heat, and probably burn. Place pan on a board, and wait until it starts to form a thick toffee. Dip the whisk into the syrup and flick the whisk back and forth over a broom handle, rolling pin or an upturned, lightly vegetable oiled cup (to form a toffee cage). For the fork method, place 2 forks back to back, dip them in the syrup then lift and pull coated forks apart, then twist. Continue until you have enough. WORK QUICKLY. If you are using strands, gather them in your hand and mould them to shape. If using the cage, place it over the jelly.

Use all these in any combination to make your jelly a real success.

Tim Alderman 2015

  

So Can You Cook? 7

Recipes, , , ,

About 18-months ago, a group of our friends started what has come to be known as ‘The Brunch Club’. Every couple of months somebody in the group volunteers their yard – the hope is always for good weather – on a Saturday or Sunday. The rest of us put together a plate of something and turn up at around 11.00am for brunch. It is always a great time, and brunch often extends to the early evening. These brunches are that important time where everyone relaxes, and catches up on what everyone else has been doing. It is important for our group, because with some of them living a distance away, and others having the responsibility of children, we tend not to spend a lot of time together. Our friends always manage to surprise me with the creativity they display in their choice of food for these occasions. I include below some recipes that you may find useful should you choose to do the same thing with a group of your friends. I can’t recommend it highly enough. Don’t forget to gather together a varied selection of fruit, fresh, sweet and savoury dishes. Start with a champagne cocktail, then if everyone turn up with a couple of bottles of wine, a long day is guaranteed.

Carrot and Apple Cider Cocktail (an appetite stimulant)
2 medium carrots, chilled and chopped
¾ cup sparkling apple cider, chilled
1 teaspoon apple cider vinegar
2 teaspoons finely chopped fresh mint
ice cubes

Process carrots through juice extractor then combine with other ingredients. Pour over ice.

Lebanese Pancakes stuffed with ricotta
20g fresh or 7g dried yeast
1 teaspoon caster sugar
125ml + extra 500ml lukewarm water
250g plain flour, sifted

FILLING: 300g ricotta mixed with 250g walnuts finely chopped and mixed with 2 tablespoons caster sugar and 1 teaspoon cinnamon or, alternatively, 1-2 teaspoons rosewater or orange blossom water, or 1 tablespoon honey.

Preheat oven to 200°C. Dissolve yeast with sugar in 125ml wwater and stand for 10 minutes until bubbles form. Add mixture to flour in a large bowl, then gradually add extra 500ml warm water. Cover with plastic wrap and leave in a warm place for about 1 hour. The batter should bubble and rise. Heat a heavy-based frypan, and when hot smear with oil (vegetable is best, as it doesn’t flavour). Reduce heat to medium and add a small ladleful of batter to about 8cm (4”) diameter. Fill the uncooked side with a spoonful of the ricotta mixture, then fold into a semi-circle and press edges to seal. Brush with a little vegetable oil or ghee (from butter section of supermarket), then bake in oven until golden. Dip in attar syrup (500g caster sugar, 300g water & 2 tablespoons lemon juice boiled for 7-10 minutes until syrupy, then cool and add 2 tablespoons rosewater or orange blossom water). Serve with your favourite preserve and some slivered or flaked almonds, and dust with icing sugar.
Approx cost $5.00 for the batch. Makes 20-24

Carrot and Orange Salad with Craisins
Craisins are dried cranberries, which are available from the dried fruit section at the super market
4 medium carrots
4 oranges
3-4 tablespoons Craisins, soaked overnight in your favourite fruit juice
good pinch salt
pinch pepper
2 tablespoons extra-virgin olive oil

Peel thin slices of carrot using your vegetable peeler. Remove skin and pith from oranges and slice into rounds. Mix and refrigerate ingredients to develop flavours.
Arrange orange rounds into a neat mound on the plate, reserving 1-2 rounds. Arrange carrot strips on top, reserving 1-2. Place reserve orange slices, then reserved carrot slices, then sprinkle over Craisins and oil remaining in dish.
Serves 4-6
Approx cost $6

Stuffed and Pickled Baby Aubergines (make 4-5 days ahead)
350ml white balsamic vinegar (from supermarket)
125ml extra-virgin olive oil
4 whole cloves
1teaspoon salt
1 star anise
pinch cayenne pepper
1 garlic clove, crushed
1 cup walnuts, finely chopped
2 large cloves garlic, finely chopped
12-18 baby aubergines (eggplants), between 5-8cm long (3”-4”)

Trim stalks from aubergines and simmer in boiling water for 4 minutes. Drain overnight so water leeches out.
Make brine by mixing vinegar, oil, cloves, salt, cayenne, star anise and single garlic clove. Set aside. Make stuffing by mixing walnuts and 2 cloves garlic.
Split one side of each aubergine almost through to the skin on the other side. Press open and fill with walnut suffing. Layer in a plastic or glass container and pour over brine. Seal and refrigerate for 4-5 days.
To serve, remove from oil and drain. Serve as an appetiser or as part of a mezze platter.
Makes 12-18
Approx cost $5

Tim Alderman 2015

  

So Can You Cook? 6

Recipes, , , , ,

When I was growing up through the 50’s & 60’s, one thing that was always ritualised was tea drinking. Despite not having the enormous varieties of teas available today, my mother was always very fussy about what brand of tea she used. The rituals involved how the tea was made, and how you went about drinking it. There was an everyday tea-set, and a tea-set that was only brought out when guests were expected. There was also very specific items cooked to go with it, and it was always served at a particular time of the morning and afternoon.
I was wandering through the new Myers at Bondi Junction recently, and in their homewares department, noticed that a whole section had been devoted to coffee – machines of all descriptions and prices, espresso, latte and cappuccino cups and mugs, and blends of coffee. It reminded me of the tea rituals of my youth, and I was pleased to think that in some way, these rituals had been passed down. Coffee is still a very expensive luxury, and indeed worthy of ritualising. I very stupidly stopped drinking it a number of years ago, thinking it bad for my health. It is something I am glad I had a rethink on, and now enjoy one or two cups a day, made using my machine, or my caffetteria. I include my chocolate truffle recipe in this issue, for those who enjoy the indulgence of chocolate (and port) with their coffee.

PROVENCALE VEGETABLE TART with MARINATED FETTA
For Tomato relish:
1 tablespoon olive oil
1 onion, finely chopped
2 cloves crushed garlic
4-6 roma tomatoes, skinned and deseeded
pinch chilli flakes
1 tablespoon tomato paste
1 bay leaf
2 sprigs fresh thyme
salt & pepper
Heat oil in heavy pan and sauté onion and garlic till pale gold. Add chopped tomatoes, chilli, paste, bay, thyme and salt & pepper. Cook over low heat till thick, about 20 minutes. Remove bay and thyme. Cool.
For Vegetables:
2 medium zucchini, finely sliced
2 baby aubergine, finely sliced
1 red capsicum, deseeded and cut into strips
1 Spanish onion, cut into 8 wedges
2 tablespoons olive oil
salt & pepper
Brush vegetables with oil, season, then grill or barbeque until just tender. To make sure onion retains its shape, DO NOT cut off base, or alternatively secure each wedge with a toothpick. Remove toothpick before adding to tarts.
For Tarts:
4 x 12cm discs of puff pastry, kept chilled (buy puff pastry from supermarket)
1 egg yolk
200g soft fetta eg Persian
4 sprigs fresh continental parsley (also called flat-leaf)
Make an incision 1cm in from edge of pastry disc. Prick inner circle with fork. Brush with egg yolk. Spread 1-2 tablespoon relish over the inner circle of each disc, ensuring the border is left free. Divide the vegetables amongst the cases, again leaving edge free. Bake at 220°C for 15 minutes, or until pastry is risen and golden. Remove from oven, place 2 tablespoons fetta on top of each tart and garnish with a sprig of parsley. Transfer to serving plates, and if you have it, drizzle with some herb or garlic oil. Serve with Citrus, Avocade and Potato Salad.
Serves 4
Approx cost $4.20 per serve

CITRUS, AVOCADO & POTATO SALAD
450g Kipfler potatoes (or substitute for whatever is available)
sea salt & cracked black pepper
1 clove garlic, crushed
drizzle of olive oil
1 ruby or yellow grapefruit
1 ripe avocado
2 handfuls baby rocket, or salad blend, washed
Scrub and halve potatoes, sprinkle with salt and steam until tender. Remove from saucepan and toss in a bowl with garlic, pepper and oil. Set aside. Remove skin and white pith from grapefruit. Cut segments from between membranes with a sharp knife, and keep juice that you can squeeze from remains. Peel and quarter avocado, then cut into chunks. Either combine ingredients and pile onto plate, or layer potato, then rocket, and avocado and grapefruit. Mix remaining juice with an equal quantity of olive oil, season, then drizzle over salad.
Serves 4
Approx cost – $6.00

CHOCOLATE TRUFFLES
200ml pouring cream
350g bitter chocolate broken into small pieces
2 tablespoons brandy, other liqueur or essence (use 1-2 teaspoons if using essence)
150g dark chocolate for dipping
1 cup cocoa powder, sifted
Place cream in a heavy-based pot and bring slowly to the boil. Remove from heat, and stir in chocolate. Stir until smooth (the heat from the cream will melt the chocolate). Stir in brandy, liqueur or essence. Scrape into bowl and cool. Cover and refrigerate, until cold and set firm. Work VERY quickly to form into balls using either cool hands (keep rinsing them under cold water and drying), or a teasoon or melon baller. You should get 50-60 small balls. Don’t be anal about the shape. Refrigerate again until firm. Melt the dipping chocolate either over hot water, or at 50% in your microwave in 30-second bursts. Dip the balls quickly into melted chocolate (use a fork or long skewer to dip), then toss in cocoa to coat. Chill again, then serve with feshly brewed espresso, latte, long black or macchiato, or as part of a cheese platter with muscatels and candied orange peel.
To vary the truffles, dip some in white chocolate, chocolate sprinkles, coconut or crushed nuts. Strange as it may sound, these are also nice if rolled in finely chopped basil.
Makes 50-60
Approx cost – $9.00

Tim Alderman 2015

  

So Can You Cook? 5

Recipes, , , , ,

By the time this issue of ‘Talkabout’ hits the streets, it will well and truly be autumn. The problem for many of us over autumn and winter – besides just hating cold weather – is that we tend to eat heavier foods, and so stack on quite a bit of weight. In an attempt to counteract this, try to add more salads into your diet over winter. Sure, there isn’t the same selection of salad vegetables, but you only need to be a bit inventive. Substitute some of the vegetables usually used in salads with seasonal fruits, or bake vegetables and serve them cold with salad greens and a dressing. Why give up the good diet practices of summer just because it gets a bit cool. Then spoil yourself with some comfort foods – occasionally.

HALOUMI & EGGPLANT SKEWERS
Haloumi is one of those strange cheeses that tastes totally bland when just cut from the piece, yet develops delicious flavours when barbequed, grilled or fried.

2 red capsicums
1 large eggplant
175g haloumi cheese
1 tablespoon olive oil
freshly ground black pepper
½ bunch basil, leaves picked
8 large bamboo skewers soaked in water for 15 minutes (if you would like to add some subtle exotic flavours to this dish, use sharpened lemongrass stalks, or long lengths of stripped rosemary (keep leaves at top end for decoration) as the skewers.)

Wash capsicums and remove seeds and membrane. Cut into 24 pieces. Wash and trim eggplant, cut in half lengthways, then into 16 semi-circles. Sprinkle with salt in a colander and leave for 30 minutes to remove bitterness. Dry with paper towel. Cut haloumi into 16 pieces. Toss vegetables and cheese in olive oil seasoned with pepper and sea salt. Skewer a piece of capsicum, followed by eggplant, a few rolled basil leaves, and then haloumi. Repeat process until you have 8 large skewers Finish each with a piece of capsicum. Char-grill or barbeque until tender – about 15-20 minutes. Blend remaining basil with oil to serve with skewers, or use purchased olive tapenade.
Serves 4
Approx $1.50 per skewer

ROCKET & BLOOD ORANGE SALAD
This is my own salad, and can be served as a main course or an accompaniment. Rocket and watercress are two of my favourite salad greens. The peppery flavours are a perfect contrast for fruits, especially stone and citrus fruit.

200g baby rocket
small knob fennel, thinly sliced
2 blood oranges, segmented (if blood oranges are not in season, use ordinary, or ruby grapefruit)
¼ cup toasted pine nuts
punnet yellow teardrop tomatoes
shaved parmesan, to taste
10-15 whole mint leaves

Dressing – combine 30ml verjuice (unfermented grape juice) with 120ml macadamia oil (use olive or peanut if macadamia not available).

Place tomatoes on a baking tray and sprinkle with sea salt, cracked black pepper and olive oil. Bake in a 200°C oven for 20 minutes. Cool. Combine all ingredients except parmesan in salad bowl, sprinkle dressing and mix. Shave parmesan over the top.
Approx $6.00 to make

FABULOUSLY DECADENT CHOCOLATE TART
Pastry; (if you are not successful with pastry making, buy shortcrust from the supermarket)
200g plain flour
pinch salt
100g butter, cold and cubed
2-3 tablespoons cold water

Filling;
250g bitter chocolate (if you can afford it, Lindt 80% cocoa)
2 eggs
4 yolks (freeze whites for meringues or omelettes)
25g sugar
2 tablespoons rum, or 2 teaspoons rum essence (from supermarket)
100g butter, softened
2 tablespoons ground almonds (almond meal)

Method;
For pastry, sift flour and salt into bowl. Add butter, and rub in with fingertips until mixture resembles breadcrumbs ( don’t over-fuss). Add water until mixture comes together when pressed. Wrap in plastic and refrigerate for 30 minutes. Roll out thinly on a floured surface and line a 22cm loose-base flan tin. DO NOT STRETCH. Prick all over with a fork, and freeze for 10 minutes. Line with baking paper and pastry weights (if you don’t have pastry weights, use rice or dried beans) and bake at 180°C for 10-15 minutes, until pastry is cooked and starts to colour. Remove and fill with chocolate filling

For filling; Melt chocolate in microwave (50%), or over a double boiler of simmering water. In a separate bowl, whisk eggs, yolks, sugar and rum or essence. Fold chocolate into egg mix. Beat in soft butter and fold in almonds. Pour into tart shell and bake at 175°C for 20 minutes. Remove from oven and cool completely.
Serve with fresh orange slices.
Serves 8-12
Approx cost $9.00, depending on quality of chocolate.

Tim Alderman 2015

  

So Can You Cook? 4

biography, , , ,

AUBERGINE & MARROW IN BANANA LEAVES
2 tablespoons peanut oil (or other if allergic)
3 cloves garlic, crushed
3cm piece ginger, peeled, grated
½ banana chilli, deseeded and cut into strips
2 medium banana eggplants, cut into fine strips
200g marrow or squash, peeled, deseeded, cut into fine strips
1 tablespoon spice paste (recipe to follow)
Salt to taste
6 pieces banana leaf, each 20cm square (available from Harris Farm or quality grocer)
SPICE PASTE
8 shallots, peeled
10 cloves garlic, peeled
1 teaspoon coriander seeds
10 cm piece fresh turmeric, peeled (try Asian grocers, or use dried to taste)
6 lge red chillies, deseeded
5cm galangal, peeled (Asian member of the ginger family. Substitute ginger)
1 teaspoon salt
¼ teaspoon white pepper
2 kaffir lime leaves (Harris Farm grocers)
100g candlenuts (try a health food store, or Asian grocers. “Herbies” at Rozelle stock them. They are used to thicken the paste)
1 stalk lemongrass, bruised (use the flat of your knife_
2 tablespoons peanut oil (or other if allergic)
Coarsely grind all ingredients except lemongrass in a mortar and pestle(prefered), or a food processor. Heat oil in a heavy-based pan, add the paste. Add lemongrass and cook over a LOW heat for 30 minutes. Cool completely before using.
This will keep in the fridge for 1 week, or freeze small quantities.

Recipe continues
Heat a wok or heavy-based frying pan. Add oil. When smoking, add garlic, ginger, chilli, eggplant and marrow. Sauté for 2 minutes until golden, then add spice paste. Stir, season, then remove from heat. Wash and dry banana leaf. Soften for 5 minutes in a moderate (180C) oven, so they will fold without splitting. Set on a bench, and divide mixture between them. Fold ends of leaf in, then roll to seal the parcel. Secure with a toothpick. Steam for 20 minutes and serve as a snack.
NB Banana leaves are not eaten. They are used to protect their contents, and give a subtle flavour. Wrap and freeze extra parcels for later use.
Makes 6 parcels
Approx $2.00 per parcel

FRUIT SALAD with TAMARIND & PALM SUGAR SYRUP
I adore the flavour of tamarind. It’so sweet/sour. You can get it from Asian grocers, or from “Herbies” at Rozelle.

Fresh fruit such as papaya, mango, pineapple, lychees, rambutans, pawpaw, berries and passionfruit.
FOR THE SAUCE:
¾ cup palm sugar, chopped
½ cup water
1 pandanus leaf (Harris Farm or Asian grocer)
4 tablespoons tamarind paste (no seeds)
4 red birds-eye chillies, whole
Pinch of salt

Bring palm sugar, water and pandanus leaf to the boil, and simmer for 5 minutes. Add tamarind paste, chillies and salt and simmer 5-10 minutes. Cool before drizzling over fruit salad for an unusual hot-sweet-sour dressing.
Serves 4-6 (depending on size and quantity of fruit)
Approx $2.80 per head

Tim Alderman 2015

  

So Can You Cook? 3

Recipes, ,

The multi-talented Tim Alderman shares some expertise with readers

If you were to ask me to name my favourite chefs, I wouldn’t have to spend too long thinking of an answer: Jamie Oliver (I’m slowly becoming a convert, though more for the food style than the man himself) and Sydney’s own Bill Granger would definitely head my list – and it wouldn’t extend much further. Both chefs have a common bond – simple recipes using great combinations of ingredients, with fresh flavours and clever use of readily available ingredients. This is always the secret to success in cooking – keep it simple, and fresh. I think the following recipes will appeal to people who have this in mind whether cooking for themselves, or entertaining. The featured citrus fruit dessert is almost fat free (0.4g fat), and is a taste treat for the tongue with its subtle ginger flavour.

Tempeh, mushroom and green bean salad
8 dried Chinese mushrooms (available from general or Asian supermarkets) soaked in a small amount of water for 30 minutes, then thinly sliced
1 Spanish (red) onion, diced
1 small red capsicum, sliced thinly
1 small green capsicum, sliced thinly
8 medium button mushrooms
1 bunch (approx 15) green beans, sliced lengthways
1 bunch bok choy, washed and sliced thinly
1 spring onion, diced
1 cup wild rice (available most supermarkets, or health food stores)
2 cups water
pinch sea salt
3 tblspn safflower oil
1 block tempeh (available freezer section most supermarkets)
½ cup sauce consisting of equal parts soy sauce, squeezed grated ginger and rice vinegar

Add Chinese mushrooms to other vegetables. Wash wild rice and strain in a colander. In a small pot, add rice and water, bring to a boil, add salt and turn down the heat to very low, placing a lid over the top. Cook for 40 minutes, then turn off the heat and allow to sit. In a heavy skillet or wok, heat 1 tablespoon of the oil. Cut tempeh into very thin slivers and when the oil is hot, toss the tempeh in and cook until crisp. Drizzle some of the sauce over the tempeh as it will absorb the flavour. Set aside. Wash the wok and repeat the procedure with the rest of the vegetables, adding them in this order: onion, red and green capsicum, mushrooms, green beans, bok choy and spring onions. Allow a minute or so between each vegetable, stirring constantly before adding the next one. Add the rest of the sauce, and toss the vegetables to absorb the flavour. Combine wild rice, tempeh and vegetables.
Serves 4-6. Approx cost: $2.50 per serve

Gingered citrus fruit salad

3 mandarins
2 ruby (pink) grapefruit
2 naval oranges
2 tangelos
2 blood oranges
2 tblspn caster sugar
1-2 teaspoon finely grated fresh ginger.

Peel and segment mandarins, removing as much pith as possible. Using a sharp knife, peel grapefruit, oranges and tangelos, removing skin and pith. Segment fruit between membranes over a bowl, reserving juice. Place fruit segments into bowl.
Sprinkle fruit with sugar and ginger. Gently toss to combine. Cover and refrigerate until chilled. Spoon into glasses, and pour reserved juice over. Serve.
Serves 4. Approx cost: $3.20 per serve

Tim Alderman 2015

  

So Can You Cook? 2

Recipes, , ,

Sorry people. I got myself into trouble from my partner for not putting approximate costs on last issues recipes. I promise I will do it from this issue on.
Well, with the cooler weather, it is time for comfort food. When making soup, make large batches, then divide it into smaller containers and freeze it. This can be done with a lot of foods, and gives you meals-on-hand for any tough times that come along. Remember, if a soup contains milk, yoghurt or cream of any variety, freeze the base soup without the dairy. Add it later when you reheat it.

Fast Tomato and Carrot Soup with Basil Oil
3 tblspn olive oil
2 medium brown onions, peeled and chopped
6 cloves garlic, crushed (use less if preferred)
3 medium carrots, peeled and chopped
½ kg fresh tomatoes
800g canned tomatoes
1 bay leaf
sea salt, black pepper
1 cup white wine (chicken or vegetable stock if preferred)
½ bunch fresh basil
¼ cup extra virgin olive oil
extra sea salt

Heat the oil in a heavy based saucepan and add the onions. Sauté, allowing to colour a little, for 5 minutes. Add the garlic and cook a further 2 minutes. Add the carrots and the fresh and canned tomatoes. Add the bay leaf, season to taste, then add wine or stock. Cook for 20 minutes for a light flavour, or for up to 1 hour for a more concentrated flavour. Remove from heat and puree.
Blend the basil, oil and salt until smooth, and add a swirl to the bowls of soup as they are served up.
To make a quick damper to go with the soup, mix together 3½ cups self-raising flour, ½ cup dried milk powder, and a teaspoon of salt. Make a well inb the centre, then with a knife blade mix through 1½ cups water (use ½ milk and ½ water if you want it more ‘sconey’). Knead lightly on a floured board, form into a flat disc, place on a baking sheet and mark into 6 sections with a knife. Sprinkle a little flour over the top. Bake in a 200° C oven for 30-40 minutes. If it sounds hollow when tapped, it’s cooked.
Serves 4-6
Approx $11.00 for soup and damper.

Chocolate Drizzle Cake
A yummy vegan cake. If you wish, exchange chocolate for carob, though remember that carob will give a chalkier texture.
2 cups brown sugar
2 cups raisins
½ cup cocoa
2 cups water
¾ cup canola or vegetable oil
½ teaspoon each cinnamon, cloves, nutmeg and salt
2 teaspoons baking soda
1 teaspoon vanilla essence
1 cup nuts of choice

Mix all ingredients in a saucepan except the flour, soda and last 4 ingredients. Boil for 2 minutes. Add dry ingredients and mix well. Pour into a greased and floured 20cm cake tin, and bake at 180°C for 1 hour.
To make chocolate icing, mix together 1 cup icing sugar and ¼ cup cocoa. Mix through 2-3 tablespoons soft butter or margarine, and enough milk or water to make spreading consistency (add this slowly, and mix well. If icing gets too thin, add more icing sugar).

Tim Alderman 2015