Black Plum & Mint Sauce

I really have been neglectful of this blog for some time now, not because of just plain laziness, but well. . other stuff. Two blogs in a day seems a bit over the top in the light of that confession, but plums will be finished soon, so I do have to post this. .
In any case, even though my garden and cooking/recipe development have also been neglected for a while, I simply can't resist the opportunity to cook up some preserves - especially when offered some Black Doris plums from cousin Sue's tree!
They were excess to requirements for her, but I was thinking plum paste: jam: chutney: bottled fruit; and sauce. In the end I only got to the sauce, but I did have a flash of inspiration while I was thinking about it, and am really pleased with the flavour - simple to make, and the mint does add zing.
Black Doris plums make wonderful preserves, but other red-fleshed plums such as Omega and Satsuma are also very good (as well as delicious eaten fresh).

                             

                               Black Plum & Mint Sauce

Black Doris plums are superb in this recipe, but any red-fleshed plum will work; they can be frozen if you don’t have time to make the sauce at the time of picking.  Infused with mint, sumac and chilli, this sauce is one you’ll wish you’d made more of.

There is no need to cut and stone the plums before cooking, just cook whole and squish them as they soften, as the mixture is sieved before bottling.

Commercially prepared ginger and garlic saves a lot of time and makes no discernable difference to the flavour.

Makes 9 -10 x 400g jars

3kg Black Doris plums, or any red fleshed plum

700g onions, peeled and sliced

5 cups malt vinegar

½ cup thick mint sauce*

2 cinnamon quills

4 cups sugar

1 Tbsp sumac

1 Tbsp salt

2 tsp chilli powder

2 Tbsp peeled and minced ginger

2 Tbsp peeled and minced or finely chopped garlic

Place all the ingredients in a jam pan or very large pot, bring to simmer point and cook, stirring occasionally, for 30-40 minutes, until the plums are very soft and breaking up. Squish some with a wooden spoon to distribute the flavor into the flesh during this cooking time.

Pour the mixture through a colander into a large bowl to catch the juice. Then press the solids (discard the cinnamon sticks) in the colander through a sieve and add to the juice. This will have to be done in several lots. Discard the pips and other solids left in the sieve.

Transfer the plum juice and puree into a large pot and simmer slowly for about 15 minutes, or until the sauce is lightly thickened – it will thicken a little more as it cools.

Pour into hot, sterilized jars or bottles and screw on hot, sterilized lids/corks.

*The commercial bottled kind works fine.

Eggplants: Queen of Vegetables (or Fruits if you're a botanist)

 Autumn is one of my most favourite times of year; not just for the settled, balmy weather but for all the autumn produce available. I grieve for my own garden, but I've had someone looking after it while we've been here in Wanaka for the summer, even though it's been largely just keeping the weeds under control. It's been nice to be away from the humidity of the North Island, in any case - here it's hot and dry most of the time, and at least I'll have self-sown herbs and a crop of tomatillos to go back to - maybe some figs too, as they're a late cropping variety.
Eggplants are so good at the moment - plentiful and cheap, and so versatile. In any case, eggplants have been great this summer and are still plentiful - this recipe isn't new, I first published it in a column in 2010, and again in my 'Vegetarian Kitchen" in 2011, but I keep going back to it as a simple but delicious side to a main dish, or even served as an entree. Easy!

                           EGGPLANT

                                               - with Yoghurt/Mint dressing                                        

Serve hot or at room temperature.

Serves 4-6. Not suitable to freeze.

500g eggplant (1 large)

1 tsp salt (first measure)

¼ cup flour

1 tsp ground coriander

1 tsp turmeric

½ tsp salt (2^nd measure)

freshly ground pepper

oil for frying

Slice the unpeeled eggplant into 1-1.5 cm(1/2 inch) rounds and salt lightly on both sides with the first measure of salt. Place in a colander to drain for 30minutes.

Pat dry with paper towels.

Combine the flour, coriander, turmeric, 2^nd measure of salt and the pepper in a small dish.

Dredge the eggplant slices in the flour mixture and shake off any excess.

Heat enough oil to shallow fry the eggplant – you may have to add more during the cooking time. Fry until golden brown and crisp on both sides. Drain on paper towels before transferring to a serving dish (either warm or at room temperature)with the yoghurt/mint dressing.

Yoghurt/Mint Dressing

½ cup plain unsweetened yoghurt

1 tsp caster sugar

2-3 Tbsp finely chopped mint (or coriander) leaves

Combine all ingredients.

Green Soup or Zuppe Verdi?

What's in a name? Green Soup or Zuppe Verdi? Really, I felt the latter was a bit pretentious, especially as this soup isn't traditionally Italian - so plain old Green Soup it is, even though I have to say that the name doesn't reflect at all how good this soup is. .

Green Soup

Green Soup

Green soup packs a punch, nutritionally speaking, but it’s also delicious, elegant and super simple to prepare.

A hint of chilli and lemon zest lifts the flavour; and the small amount of cream cheese and the avocado bring it all together.

Freezes well.

Serves 6

3 Tbsp olive oil

1 onion, peeled and sliced

1 green chilli, seeded and finely chopped

2 large cloves garlic, peeled and chopped

1 litre unsalted chicken or vegetable stock

3 cups frozen or fresh, shelled peas

1½ tsp salt or to taste & ½ tsp coarsely ground black pepper

180g chopped spinach leaves or 100g thawed, squeezed & chopped

1 medium avocado, peeled, stoned & chopped

1 Tbsp basil pesto or ¼ cup fresh chopped basil leaves

¼ cup cream cheese, chopped (50g)

Finely grated zest of 1 large lemon plus extra for garnish

Leaf tip of basil and finely sliced red chilli (optional)

Heat the oil in a large, heavy based saucepan over a low-medium heat. Sauté the onion until softened, then stir in the chilli and garlic and sauté a few minutes more.

Turn the heat to medium high, pour in the stock and the peas, salt and pepper and bring to simmer point. Stir in the spinach and simmer three-four minutes.

Transfer to a processor with the avocado, pesto or basil, cream cheese and zest. Puree very thoroughly to ensure the cream cheese is well blended into the mix. This may have to be done in two steps.

Return the pureed soup to the original saucepan and reheat to serve in warm bowls accompanied by hot crusty ciabatta or quesadilla .

Garnish with lemon zest ‘threads’, a leaf tip of basil and some finely sliced red chilli.

Strawberry Custard Shortcake

At last we're getting sun-ripened strawberries with flavour. This lovely shortcake is perfect for something a bit different to make with the berries, and of course you could use raspberries too, when they come available. Thanks to Sue Carruthers-Brown for the original recipe so many years ago. . .

Strawberry Custard Shortcake

Pastry – use bought sweet short pastry, or make your own:

100g cold butter, diced

2 Tbsp caster sugar

1 egg

½ tsp vanilla paste

1 ½ cups plain flour

1 tsp baking powder

Lightly oil or grease a 20cm spring form cake or flan tin.

Place the flour, baking powder and sugar in a food processor and pulse until the mixture resembles breadcrumbs.  Add the egg and pulse again to mix. If needed, add about a tablespoon of chilled water to form a ball, but this shouldn’t be necessary. Divide into almost equal halves – one half has to be slightly larger, as the pastry has to extend about 3 cm up the sides of the cake or flan tin. Wrap each half in cling wrap and refrigerate for 30 minutes.

Roll out the larger half to fit the tin and rise about 3cm up the sides.

Roll out the second half of the dough for the top.

Keep chilled until ready to bake.

Pre heat oven to 190 C.

Filling

1 punnet fresh strawberries, hulled (450-500g) – slice half for the filling but set aside the remainder for decoration

3 Tbsp sugar

1 Tbsp water

1 cup cream or UHT lite cream

2 Tbsp custard powder

1 Tbsp cornflour

½ cup milk

2 tsp strawberry jam

1 Tbsp caster sugar

Place the sugar and water in a heavy based saucepan. Cook over a gentle heat to dissolve the sugar, stirring only once or twice  - if over stirred the mixture may crystallize, in which case the only remedy is to start again or use a stick blender.

Remove from the heat and stir in the cream.

Mix the custard powder with the milk until smooth, and add slowly to the syrup and cream, stirring constantly.

Return the saucepan to a gentle heat and bring to the boil, stirring constantly, until thick and smooth.

Cool for 15 minutes.

Stir in the jam and the half punnet of sliced strawberries. Pour the custard into the prepared base and top with the second round of dough, pinching the edges together.

Sprinkle the top with the caster sugar and bake at 190 C for 30-40 minutes, until golden brown.

Let the shortcake cool slightly in the tin before turning out.

Serve warm, garnished with the remaining strawberries whole or sliced

Eggplant, Zucchini & Bean Salad - by request

Ros contacted me on my foodwriter facebook page to request this recipes from "Vital". It's in the 'Vegetables, Salads and Sides' section and although it's probably more of a summer salad, of course it's good any time of year. I particularly like the combination of both flavour and texture in this salad, plus it's very attractive visually.
This photo, by the wonderful Carolyn Robertson, was chosen by the publishers as the cover photo for the book. .

Eggplant, Zucchini & Bean Salad

This attractive, fresh tasting salad is a feast for the eyes as much as the palate, and is a delicious accompaniment for polenta dishes or almost anything else you can think of.

Serves 4-6.

Not suitable for freezing.

1 eggplant (450-500g)

450-500g zucchini

Oil

Salt & pepper to taste

1x 400g tin cannellini beans (or chickpeas)

½ packed cup roughly torn or chopped mint leaves

Zest and juice of 1 large lemon

¼ cup roughly chopped flat leaf parsley leaves

Pre heat oven to 190 C.

Slice the eggplant into 1cm rounds. Brush both sides with neutral oil or dip into a bowl of oil and wipe off any excess on the lip of the bowl. Place the slices on an oven tray in a single layer. Bake at 190 for about 25 minutes, until golden brown on both sides. Turn once during cooking. Season with salt and freshly ground pepper, and slice the rounds in half.

Slice the zucchini with a potato peeler into long ribbons.  Toss in neutral oil to coat lightly and season with salt and freshly ground pepper. Spread onto a baking tray and bake 5-7 minutes at 190 C or until just cooked through, tossing once or twice.  Remove from the hot tray to prevent further cooking and preserve colour.

Place the rinsed and drained beans in a large bowl and toss with the mint, lemon zest and juice.

Gently combine the beans with the roasted eggplant and zucchini, season to taste, and add a little more lemon and mint if wished. Transfer to a serving platter and garnish with the parsley.

Figs to Die For

                                              Spiced Figs in Brandy

Today I found a forgotten jar of spiced figs in brandy, made two years ago when we were shooting photos for my 'Relish' book on relishes and chutneys (and more). They're always seriously good, even after only a month or two, but these - well these are to die for.
My own figs aren't quite ready to eat yet, but after tasting these I rushed down to the shops and bought 3 kilos (the recipe requires 1 kilo) and a bottle of brandy. Not that the recipe contains a lot of brandy, just a third of a cup plus an extra slosh if you're me). Hopefully I can secrete at least a couple of jars away to mature. .

                    Spiced Figs in Brandy           

Creamy blue cheese was made to enjoy with a slice of brandied fig; add a glass of port for that perfect finale to a special meal.

Makes 3 jars.

1 kg fresh figs

250ml (1 cup) red wine

6 cardmom pods

1x 10cm cinnamon stick

2 tsp sumac*

2 star anise

15 cloves

375g sugar (1 ¾ cups)

¼ cup red wine vinegar

                   or balsamic vinegar

1/3 cup brandy

Spear each fig 2-3 times with a fine skewer.

Place all ingredients in a saucepan and bring to simmer point over a low heat. Simmer gently for 1 hour.

Stir in the brandy and bring back to simmer point – this will only take about one minute.

Pack the figs loosely into hot, sterilized jars and fill with the hot syrup. Screw on hot, sterilized metal lids.

Leave for at least two weeks, preferably a month or more.

*A spice made from the berries of the Mediterranean sumac bush. The spice has a rich red/brown colour and has a refreshing fruity tart flavour reminiscent of lemon.

Sandwich Fame !

Our kids seem to have made my favourite open sandwich famous (or infamous) with gen Y - it's been my lunch for 30 years when I'm at home, and honestly - I rarely fancy anything else. It simply ticks all the boxes as far as I'm concerned.
I've basked in the admiration of our children's friends for years now, but realised just how popular this sandwich has become when Thomas, a friend of our daughter, confessed he'd sent the recipe to 88!! friends, with photographs. Here is what he sent. .

                                    The Bishop

The Bishop is a fine art and we want you to get it just right. So to facilitate this, I have taken a series of illustrative photographs to help you on your way to creating the perfect 'Bishop'.

1. 1x piece of vogel bread - toasted

2. Next spread chunky peanut butter on reasonably thick (see image)
3. Spinach (can be from salad with other bits e.g cherry toms) (see image)
4. Aoli (garlic mayonnaise) but can use mayo if in a pinch (see image)
5. Beetroot (2/3 med/sm pieces) (see image)
6. Gherkins 1x sliced vertically (i.e. not rounds) (see image)
7. Tasty cheddar cheese on top to cover (see image)

Make it and let me know what you think :) Just follow the numbers. . .

(5) 

(7) 

8

6

4

3

2

1

Sorry they're not in order, but I have numbered them! Personally i don't include the gherkins, but i seem to have been outvoted. . .

I've also posted aioli from my 'Vegetarian Kitchen' cookbook - It's also in my 'Virtual Cafe ' as it's so good - not too rich as it uses whole eggs, not just yolks, and plenty of garlic.

                                                         AIOLI

                                                                           

We tend to be timid still in our use of fresh herbs and spices, but it’s only when introduced to authentic French food that you appreciate just how cautious we are with garlic. I’ve been making aioli for 30 years now and include it in every book or column write – but after visiting Provence I’ve upped the ante in terms of the amount of garlic I use.

The secret is to be patient when drizzling in the oil through the feed tube. If it’s too thin, you’ve drizzled too fast. Any neutral oil is fine – personally I like equal quantities of olive pomace and rice bran oils.

Make plain mayonnaise simply by omitting the garlic. This recipe is easily doubled, and is an essential ingredient of dips and the best salad sandwiches.

1 egg

3 cloves garlic, peeled

2 Tbsp lemon juice

½ tsp salt

1 cup neutral oil such as sunflower or rice bran

                or ½ cup pomace olive oil

                 and  ½ cup neutral oil

                    

Place all the ingredients except the oil in a food processor and process for 1 minute until well combined.

Leaving the motor running, drizzle the oil in through the feed tube very slowly.

Transfer to a jar with a lid and keep refrigerated for up to 8 days.