Revisiting some favourites

This week I cooked two of the first three 'R' things that came to mind - rendang (a curry) and rhubarb.  The third thing that came to mind was roast, of any sort.  I couldn't decide what kind of roast and in the end, the need for a good curry on a cool winter night won out. 

To start the evening, I threw together a plate of 'red' foods - roasted tomatoes, tomato and red capsicum pesto, peppadews stuffed with feta, a red chilli cheese and salami sticks. All washed down with a lovely dry French Rose.

I have previously shared the beautiful Spirit House Beef Rendang recipe and you can find it here.  I started making it two days ahead, as I knew I'd be short for time and you just cannot hurry a good curry.  So if like me, you're cooking it ahead of time, just do the first half (up to step 3), then let it cool, put the lid on the saucepan and put it in the fridge for up to two days before reheating, adding the coconut cream and finishing it off.  You could also freeze it at that point as well, saving you an hour of cooking time.  Thanks to my sister who willingly gave me a batch of the rendang paste, from her freezer, which made my job even easier.

The rhubarb was a no-contest decision.  It's strange how much the price of rhubarb fluctuates, even when in it's peak season.  The last time I bought it I was caught out as the price wasn't listed at the supermarket, and when I went to pay for it, I nearly fell on the floor.  This time, I bought it at the markets, so I knew what I was paying for it.  Donna Hay's Rhubarb Dumplings recipe uses such a massive amount of sugar - 2 cups - that you'd think you were making rhubarb jam! It is so sweet, that I think you may as well not have the rhubarb in there (especially given how much you've paid for it), With all that sugar, you end up with a red sugary syrup, and totally miss that unmistakable rhubarb taste and feel in your mouth.  In my version of the recipe below, I have cut her amount of sugar in half and added some Rose (wine) as it was cooking, to balance the sweetness.  You could definitely use even less than what I have written below, perhaps 3/4 cup.  You don't need to include the Rose either, I just was trying to balance the sweetness and it certainly helped.

Rhubarb Dumplings (Serves 4)
500g rhubarb stalks, leaves discarded (they are poisonous)
1 cup (220g) caster sugar
2 cups (500mL) water
Splash of Rose (wine)
Dumplings
1 cup (150g) plain flour
2 tbsp (30g) caster sugar
1 tsp baking powder
75g butter, chopped
1/4 cup (60mL) milk
1 tsp vanilla extract
icing sugar, for dusting

1. Chop rhubarb stalks into about 5cm pieces and place in a medium sized saucepan.
2. Add water, sugar and a splash of Rose (wine) and stir to combine.  Place over a medium heat, bring to the boil, then allow to simmer for 10-15 minutes, until rhubarb is tender.  Remove from heat and set aside 
3. For the dumplings: place flour, caster sugar, baking powder and chopped butter into a food processor, and process until combined and resembling fine breadcrumbs.
4. Add vanilla and half the milk.  Pulse and add remaining milk, as it comes together into a smooth dough.
5. Turn out onto a lightly floured surface.  Divide mixture into small dumplings.
6. Divide rhubarb amongst 4 small (375mL) ovenproof dishes and place dumplings into rhubarb.
7. Bake at 180C for 20 - 25 minutes or until dumplings are cooked (test with a skewer).
8. Dust with icing sugar and serve.

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Q is for Quail, Quince and Quinoa

Q was a difficult one. I have never cooked with Quail or Quince before so I was definitely stepping outside of my comfort range. Quinoa was a must but what could I cook with it. Luckily there was a Toby Puttock recipe in the paper the week before "Q" for a Quinoa salad. I thought this would go well with Roasted Quail. For dessert I delved into the world of Quince, with a Donna Hay Roasted Quince. For starters I had some Maggie Beer Quince paste and Brie cheese with some Quackers.


Roasted Quail with Quinoa Salad
8 quail (cleaned and rinsed)
1 cup fresh mushrooms, chopped
1 cup seasoned breadcrumbs
2 tablespoons butter
1 teaspoon salt
1⁄4 teaspoon ground red pepper
2 tablespoons olive oil
2 tablespoons flour
1 tablespoon seasoning salt
3 cups chicken stock
1 teaspoon spring onion, minced
1 teaspoon fresh parsley, minced
cooking spray

1. Pre-heat the oven to 160C.
2. Lightly rub all the quail, inside and out with salt.
3. In a large frypan, over medium heat, melt the butter and saute the mushrooms, breadcrumbs and salt until the mushrooms start to soften. Stuff the quail with this mixture.
4. Using the same frypan, make a roux by pouring in the olive oil and browning the flour in it. Then add the chicken stock, spring onions, red pepper and parsley to the roux. Saute the mix for about 5 minutes, until the onions are tender and sauce is glossy.
5. Next, spray a baking pan or large casserole dish with cooking spray and place the stuffed quail in it. Pour the sauce over the quail.
6. Bake uncovered for 45 minutes, basting 2 or 3 times during the baking process.
7. Serve two quail to a person.

Quinoa Salad

2 heaped tbsp low fat plain greek yoghurt

sea salt and cracked pepper

2 small handfuls of mint leaves, finely chopped

2 pinches of ground cumin

3/4 cup of quinoa

1 bunch of broccolini, ends trimmed and cut into 3cm lengths

1 bunch of asparagus, ends trimmed and cut into 3cm lengths

1 bulb of baby fennel

1 tbs of salted baby capers, rinsed and roughly chopped

1 small handful of dill, chopped

finely grated zest and juice of 1 lemon

Extra virgin olive oil for drizzling

1. Place yoghurt in a bowl and season with S&P.  Add half the chopped mint leaves and mix. Sprinkle with a pinch of cumin, then cover and refrigerate until needed.
2. Toast the quinoa in a heavy based saucepan over medium heat for 2 minutes, stirring constantly. Add 2 cups (500mls) water to pan, bring to the boil, then reduce the heat and simmer for 15 minutes. Turn off the heat and set aside, covered for 5 minutes to allow the quinoa to absorb any remaining liquid. Transfer to a bowl and place in the fridge to cool.
3. Meanwhile bring a saucepan of salted water to the boil and blanch the broccolini and asparagus for 1 minute, then drain and refresh under cold water to stop the cooking process. Set aside until needed.
4. Use a sharp knife to remove the stalks from the fennel bulb. Reserve the fronds and discard the stalks. Cut the fennel in half lengthways, then slice into thin strips and place in a bowl in iced water to keep it fresh and crisp. (Use a mandolin)
5. Remove the cooled quinoa from the fridge. Add the broccolini and asparagus, fennel, capers, dill, lemon zest and juice, remaining mint leaves and a pinch of cumin, reserved fennel fronds and a good drizzle of oil. Mix carefully so you don't bruise the herbs, then season with S&P.
6. Serve the quinoa with a dollop of mint and cumin yoghurt on top.

Roasted Quince (Serves 4-6)
1 lemon, juiced
1.6kg (about 4) quinces
2 cinnamon sticks
1 vanilla bean, split and seeds scraped
3 strips orange rind
2 cups (440g) caster sugar
2 cups (500ml) water
store-bought vanilla ice-cream (optional), to serve

1. Preheat oven to 200°C. 
2. Place the lemon juice in a large bowl of cold water. 
3. Peel the quinces and cut each into 6 pieces. Place the quince into the lemon water. 
4. Place the cinnamon sticks, vanilla bean and seeds, orange rind, sugar, water and quince in a large roasting tray. Cover the tray with aluminium foil and cook for 50–60 minutes or until the quince is starting to soften. 
5. Remove the foil, turn the quince and cook, spooning over the syrup occasionally, for a further 30–35 minutes or until the quince is dark red and caramelised. 
6. Serve with vanilla ice-cream, if desired, and drizzle with syrup.

Note: The quince will discolour quickly after the skin is peeled; hence placing in the lemon water until it's needed, helps to stop the discolouration.

P is for Procrastination

It's taken me three weeks to get to writing this post.  Now you might think that's a long time, but my co-conspirator on this blog didn't write anything for about two years!  So I think three weeks is ok ;)  I'll be better next time it's my turn, I promise.

The letter 'p' was amazing to cook with.  Once you start thinking about it, just about every second food starts with 'p'.  I was very spoilt for choice.  Dessert was a no-contest and decided about 3 weeks ahead of time - pecan pie.  I even found some popcorn ice-cream to go with it.  I haven't made pecan pie before, but have eaten many.  It really is quite a simple pie, just the pastry, pecans and the caramelly filling.  I've included the pastry recipe below, but you could use a shortcrust from the supermarket if you don't want to have a go yourself or if you are short for time.

Entree and mains took me a bit longer to decide.  The choices were endless - pasta, polenta, pork, pizza, pumpkin, porcini, pesto, pie, prosciutto and let's not forget peas!  I really could go on for about 4 lines with all of the 'p' foods I brainstormed.  In the end I went for a bit of a different entree - polenta pizzas, with 'p' toppings - pepperoni, peppers and parmesan, and passata, pancetta, pineapple and parmesan (good ol' Hawaiian pizza).  With the polenta you can easily buy the block in the supermarket and just chop it up, or make your own and let it set on a tray before cutting it up.

And so to the main, which was always going to be some sort of pasta!  But which one?  In the end potato gnocchi with roast pumpkin, prosciutto and the classic burnt butter and sage sauce.  Make your own gnocchi or buy the best you can.  Life doesn't get much better than soft, pillowy gnocchi.

To drink - Pimms, Pasito and Pinot Noir!!

Polenta Pizzas (makes approx 12 mini pizzas)
1 cup polenta
3 1/2 cups vegetable stock
1/2 tsp salt
1/4 tsp each dried thyme, oregano, rosemary, basil
Toppings of your choice!

1. Line a medium sized baking sheet with baking paper and draw out 5 - 6cm circles over it.
2. In a medium saucepan combine polenta, stock, salt and herbs.  Cook over medium-low heat, stirring continuously for 8 - 10 minutes or until very thick.
3. Spoon polenta into traced circles and flatten with a spoon.  Let sit for 20 minutes to firm up (or place in refrigerator).
4. Bake 20 minutes at 180C.  Remover from oven
5. Add toppings and rebake for up to 10 mins if necessary.

You can also use the premade polenta that is already 'set'.  Use a cookie cutter to cut it up, then slice each into thinner slices (about 0.5cm thick).

Potato Gnocchi with Roast Pumpkin and Prosciutto (Serves 2)
200g potato gnocchi
150g pumpkin
4 slices prosciutto
50g butter
8 sage leaves

1. Preheat oven to 200C.  Remove skin from pumpkin and cut into small cubes (smaller than the gnocchi).  
2. Place diced pumpkin on a lined baking tray and drizzle with some olive oil.  Roast for 20 minutes or until golden.  Don't let them go mushy though.
3. While that is roasting, bring a large saucepan of water to the boil.  Add gnocchi and cook until they float to the top, about 6 - 8 minuntes.  Drain gnocchi and keep warm.
4. Meanwhile, place the slices of prosciutto under a hot grill.  Keep a close on eye on it so it doesn't go from beautifully just crisp to burnt to a crisp - it happens quickly!
5. When the gnocchi is cooked, heat a medium sized frypan and add the butter (you may not need it all).  Once butter has melted throw in the sage leaves.  Swirl it around and allow the sage to crisp up and the butter to brown, about 3 - 4 minutes.
6. Add gnocchi to pan and swirl to coat in butter sauce.
7. Divide gnocchi amongst serving dishes, add roast pumpkin, pour sauce over and sage leaves.  Crumble prosciutto and parmesan over the top.

Pecan Pie 
Shortcrust pastry
200g plain flour
pinch of salt
125g chilled unsalted butter, chopped
1 egg, lightly beaten

1. Combine flour and salt in a large bowl.  Add chopped butter.  Using your fingers rub the butter through the flour until it resembles fine breadcrumbs. Make a well in the centre of the mixture.  
2. Combine egg and 1 tablespoon of iced water.  Pour into the well and mix with the back of a knife until dough comes together.  
3. Turn dough onto a lightly floured surface and shape into a 2.5cm thick disk.  It is a delicate dough so don't work it too much.  Wrap in plastic wrap and allow to rest in the fridge for 30 minutes.
4. Preheat oven to 200C.
5. Unwrap dough and place onto a lightly floured piece of baking paper (this will make life easier getting it into the tin).  Roll out the dough to a 30cm disc or to match your pie tin.  Line the base and sides of the tin with the dough and trim excess.  Refrigerate a further 15 minutes.
6. Line pastry with baking paper, fill with dried beans or pastry weights.  Bake for 20 minutes or until light golden brown.  Remove beans and paper.  Reduce oven to 175C.

Filling
50g unsalted butter
150g (2/3 cup firmly packed) brown sugar
150mL (2/3 cup) golden syrup
3 eggs, lightly beaten
1 tsp vanilla extract
240g pecan halves

1. Place butter, sugar and golden syrup in a small saucepan over low heat.  Cook, stirring for 5 minutes until butter is melted and mixture is smooth.  Remove from heat and allow to slightly cool.
2. Add eggs and vanilla and whisk to combine.
3. Spread the pecans over the pastry base.
4. Pour the syrup mixture over.  Place on an oven tray and bake for 30 - 35 minutes or until filling is browned and cool to touch.
5. Cool in tin.  Serve with cream or ice-cream

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