south australia: the easter bunny, adelaide

I was lucky enough to get a leave pass in Adelaide which gave me the opportunity to food-storm (a brainstorm over food) with a fellow foodie and family friend Sue. What better place to meet than the Adelaide Central Market. Being the Saturday before Easter the market was buzzing and good food was in abundance. I rode my bike in, which was a great ride through Adelaide parklands and streets. 

 

Sue and I met at the famous Lucia's and there was a loooong queue that inched towards the counter. It was over breakfast that we food-stormed just what we could do with the Coorong bunny from Shane. 

Sue has the same approach to fresh good food and being able to partner ingredients and flavours. If you've ever cooked rabbit before you'll know it is lean and needs to be cooked slowly over a long time. Sue suggested I buy some speck for fat (and Lucias was the perfect spot to grab some) and serve it with polenta. 

I rode in to town which limited what I could bring home but it didn't stop be stocking up on goodies - think really hippy low-go muesli, salami, Stephanie Alexander's curry paste, spray-free Aussie grapes, the list goes on. Needless to say my backpack was full. 

Sue and I decided that the bunny had to be cooked with the usual - garlic, onions, carrots, capsicum, water, a tin of tomatoes and a generous splash of wine. 

I'd add speck, pepper, salt, sage, native pepperberry (from Diemen Pepper in Tassie), two cinnamon sticks and yummy, yummy quinces from our host's tree right at the end. 

This bunny was cooked on 120°c over six hours. I threw in the quinces in the last forty minutes and cooked creamy polenta in the Thermomix (but you can do it over the stove). 

tasmania: bay of fires (cosy corner)

These were the recipes we used for the squid and the mackerel. Reknowned for being an oily fish it was perfect for the bbq. We had our trusty Weber on hand.

On the road there are times when it's just us and the kids but we've met quite a few lovely people including other families travelling with their kids. 

At Bay of Fires we met two families one if whom we sat chatting in to the night and then had a fry up the next morning. The other family we met had a little girl who shares the same birthday with our youngest. These guys brought champagne and salad to our feast of squid and mackerel.  

Have you eaten mackerel? How was it cooked?

Squid on bbq 

http://www.taste.com.au/recipes/32665/barbecued+salt+and+pepper+squid

Mackerel 

http://www.bbcgoodfood.com/recipes/4465/barbecued-mackerel-with-ginger-chilli-and-lime-dri

we'll be making jam... blackberry jam

As the Michelle Shocked song goes "if you want the best jam you've got to make your own." 

That's precisely what we did today. While Baby A slept the big kids & J went out to harvest more blackberries. 

I used the Thermomix to make this batch of jam and despite the lemon being omitted (it was full of grubs) there must have been enough pectin to thicken it. Again I read a few recipes and came up with this one with a slightly less sugar to berry ratio. 

This recipe makes about a litre of jam. 

ingredients 

700g blackberries 

500g raw sugar 

 

method 

Rinse the berries under cool water and drain. Add 500g of the berries to the Thermomix bowl. Add the sugar. Set the timer for 45 mins/speed 2/100°c. After 45 minutes add the remaining blackberries and increase the temperature to Varoma. Cook on 15 mins/speed 2/Varoma. 

To test the jam place a teaspoon full on a saucer. Wait until it's cooled slightly & run your finger through the mixture. Place saucer in the fridge. If, after a few minutes, the jam doesn't run then it is set.

Store jam in hot clean sealable jars or just scoff it! This is good on toast or with ice-cream!

blackberry crumble on the farm

Each time I make crumble I think of my first few weeks of Uni & living out of home. A friend from uni called in & I was pleased to offer him some apple crumble I'd made with an oaty topping - very improvised. I'd never looked at a recipe for crumble & it was pretty ordinary really. I applogised to my friend but it wasn't until after he'd eaten it that my mature-aged uni friend kindly told me he trained as a chef before doing teaching. 

I didn't make another crumble until I found this - my favourite crumble recipe - for peaches or nectarines. (http://missmayblossom.blogspot.com.au/2012/01/just-desserts.html?m=1) 

J & the kids were out in the paddocks for the morning. They had the biggest grins on their faces when they returned with a shopping bag full of blackberries. 

They'd put on their long sleeved tops & trousers to protect them from the thorny bushes with gifts of black gold. Yum! 

I was kicking myself that I didn't have my scrap book with my crumble recipe in it when I realised is probably posted it on my foodie blog (missmayblossom.blogspot.com) and there it was! 

You may wonder how I managed to bake a crumble in a caravan but the truth is I used an oven that's in the shed on the farm although I do have an oven in my caravan. (Virtual tour to come). 

I turned those tasty morsels in to a jammy apple & blackberry crumble. 

ingredients

filling

shopping bag full of blackberries

5 large Granny Smith apples 

1.5 cups raw sugar

1 cup of water

crumble topping

1/3 cup brown sugar 

1 tspn baking powder

1 tspn each ground ginger & mixed spice 

3 tblspn flaked almonds (I didn't have any this time but I do recommend them)

60g unsalted butter, chilled and chopped into 1cm cubes 

100g plain flour

Preheat oven to 200°c. In a saucepan over a medium heat place 1.5 cups raw sugar and a cup of water before adding five green apples (cut into 2cm cubes with the skins on. Cook the apples until soft. 

In the meantime make the crumble topping by mixing sugar, baking powder, ginger & mixed spice. Stir in the flaked almonds. Crumble butter in to mixture to form pea-sized pieces then toss the flour mixture with the sugar mixture. 

{Note: I wouldn't want to make this topping in the Thermomix as it can easily be overworked & needs to be kept coolish but I do love that I can easily weight the ingredients on top of the bowl.}

Once the apple is soft add the shopping bag full of blackberries. Stir for three minutes over the heat before transferring to a pie dish. I liked to keep the form of the blackberries. 

Strew topping over fruit. Bake at 200°c for 25-30 mins until the topping is golden brown & the fruit is bubbling through at the edges. Serve with cream or ice cream. 

lamingtons

It was 8:30pm. A friend emailed to confirm she was coming to visit the following day. Between us we have 6 kids (including one baby). I'm not sure why I thought of making lamingtons but they suddenly came to mind and I just couldn't shake the idea that I needed to make them. I remember someone once telling me they were a hassle to make but by 9:30pm I had a plateful of lamingtons!

I have a faint memory of eating a lamington with my grandmother when I was young. I suspect I probably just licked the icing off! Let's see if these beauties are good enough for the kids to eat the whole thing! 

I used a Thermomix recipe but I've found a Margaret Fulton recipe for lamingtons from my favourite baking cookbook.

Margaret notes that you can bake the butter cake the day before you ice the lamingtons and this will prevent the cake from crumbling. You can also freeze the cake but you'll need to thaw it for 24 hours before using. 

Lamington will keep fresh for a few days.

According to Margaret Fulton lamingtons are "thought to have first been made for a tea party for Lord Lamington, who served as Governor of Queensland from 1896 to 1901."

thermomix lamington recipe (can be found here)

ingredients
lamingtons

• 120 g sugar
• 4 eggs
• 1 tsp Vanilla Bean Paste
• 50 g unsalted butter, , melted
• 120 g Self Raising Flour

lamington icing

• 25 g unsalted butter
• 160 g milk
• 500 g icing sugar
• 50 g Dutch processed cocoa
• Shredded coconut to coat

method
lamingtons

1.Preheat oven to 190C. Butter and line a 20cm square cake tin and set aside.

2. Place sugar into mixing bowl and mill 10 sec/speed 10.

3. Add eggs and insert Butterfly. Whip eggs for 7 min/50C/speed 3.

4. Add butter and vanilla paste and stir through 5 sec/speed 4.

5. Remove Butterfly. Add flour and with dial set to 'Closed Lid Position' mix for 10 sec/ Interval speed. Finish mixing with spatula by hand if necessary.

6. Pour into prepared tin, spin to level and bake for 15 - 20 minutes or until golden and springy to touch. Cool for 5 minutes before turning out onto rack to cool completely.
Freeze for 30 minutes before cutting.

icing

7. Place butter and milk into mixing bowl and cook 2 min/80 C/speed 2.

8. Add sugar and cocoa and blend for 20 - 25 sec/speed 4.

9.Trim sides of sponge and cut cake into 16 equal sized cubes.
Scatter coconut over a tray.

10. Pour icing into deep bowl. Using tongs, put each piece of cake into icing and coat liberally. Place onto coconut, push coconut up onto sides and on top to finish. Transfer to flat tray lined with baking paper. Repeat until all are covered, refreshing cocnut if necessary.

11. Allow icing to set before serving.

Margaret Fulton's lamington recipe

Basic butter cake

ingredients

* 160g butter, softened
* 3/4 cup (165g) caster sugar
* 3 eggs, lightly beaten
* 1 2/3 cups (250g) self-raising flour
* a pinch of salt
* 1/2 cup milk

method

1. Preheat the oven to 180ºc. Grease a 30cm x 20 cm lamington tin and line the base with baking paper.

2. Using an electric mixer, cream the butter and gradually beat in the sugar with the vanilla, until the mixture is light and fluffy. Gradually beat in the beaten eggs. If using an electric mixer, add the eggs one and a time and beat well after each.

3. Sift the flour and salt (some cooks do this three times), and then fold into the creamed mixture alternately with the milk beginning and ending with flour (it is important not to overwork the mixture). Add a little more milk if necessary so that the mixture drops easily from the spoon. Spoon the mixture into the prepared the tins and lightly smooth the top.

4. Bake for 30-35 minutes, or until a skewer inserted in centre comes out clean. Turn out onto wire racks to cool, then cut in to small oblong shapes or cubes.

lamington icing

ingredients
* 3 cups (480g) icing sugar
* 3 tablespoons cocoa powder
* 4-6 tablespoons boiling water
* 1/2 teaspoon butter
* a few drops of vanilla essence
* dessicated coconut

method

1. Sift the icing sugar and cocoa into a bowl. Add the boiling water, butter and vanilla then stir until smooth and shiny.

2. Spread some of the dessicated coconut on a large plate. Dip the cake shapes in the chocolate icing then immediately roll in the coconut. Leave on a wire rack to set.
 

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chicken soup: a favourite

Some time ago I wrote about my quest to find the secret recipe for Flat White's chicken soup: http://missmayblossom.blogspot.com.au/2012/12/in-search-of-soup-flat-white.html

Well, it's now time I let you know that I have that recipe in my hot little hand, or should I say, hot bowl! Years ago, when we used to live nearby and eat regularly at Flat White, there used to be a revolt if this was not on the menu!

This recipe's appeal is its beautiful fusion of flavours from the hearty stock base to the lemony chicken and the goodness of lentils and freshness of the herbs. I didn't have basil when I made this but I did have loads of coriander, mint and parsley. Go nuts with the herbs!

You can use this za'atar recipe: http://missmayblossom.blogspot.com.au/2013/11/zaatar.html

I bought a supply of sumac from the most extensive organic store I've come across - Terre Madre in Northcote (Melbourne) but I'm sure you can source the spice in Sydney or wherever you are in the world online!

So here it is...

Flat White Chicken and Lentil Soup  (serves 6)

100ml Olive oil

Salt and pepper to taste

½ an onion

1 small stick celery

1 carrots

½ a leek

2 cloves garlic, peeled

1 bird eye chilli

1 tbl curry powder

1 tbl ground cumin

1 tspn paprika

200 gram split red lentils

2 litres chicken stock

1 lemon and rind

6 tomatoes, roughly chopped

½ bunch mint

2 large handfuls spinach leaves, washed and roughly chopped

½ bunch basil

300g Chicken Breast fillet

thick greek style yogurt (to serve)

Za’tar (to serve)

FOR POACHING: Place the chicken breast in a pot and cover with cold water. Bring gently to a simmer and cook until breast is cooked through (about 20 minutes). Remove from liquid and allow to cool. Finely dice or shred chicken meat and set aside.

FOR SOUP: Process Onion, celery, carrots, leek and garlic in food processor until a rough pulp. Heat a large heavy based saucepan (something large enough to hold about 3 litres). Add olive oil and fry vegetable mixture until fragrant. Roughly chop chili and add to pot along with spices and a large pinch of salt and pepper. Fry until spices become fragrant. Add lentils and sweat for about 5 mins to allow them to soften. Add stock and bring to a simmer.  Peel the lemon rind and add to soup. Simmer for about 20 mins or until lentils are just tender. Add in chopped tomato and season to taste.

TO SERVE: Add chopped chicken to soup along with herbs and spinach leaves.  Season with lemon juice and salt and pepper. Serve with a generous dollop of yoghurt and a good pinch of za’tar.

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lemon curd in the Thermomix

My Mum recently asked me if I had any lemons... or could use any. Yes please! So I filled a reusable shopping bag to the brim. Ok. I admit. I may have grabbed more. She had bucket loads!

Then I had this dream about lemon curd. So I did my research across the 'net and found a few I liked then got brave and combined them.

This is yummy with fresh fruit!

Thermomix Lemon Curd Recipe

100g butter
fine zest of 1 lemon
juice of 2 lemons

2 eggs

1 egg yolk

100g raw sugar

1. With the blades running on Speed 6 drop the pieces of lemon zest into the TM bowl for 10 secs. Scrape the bowl.
2. Place remaining ingredients into the bowl. Chop 5 seconds, speed 7.
3. Insert butterfly and cook 8 mins/80ºc/speed 3.

Too easy!!

prawn masala curry

I think I just discovered my favourite Thermomix recipe. Oh my!

Having bought the TM Fast and Easy Indian Cooking cookbook recently I hadn’t had much of a chance to use it so with a husband home (and not away for work) and being on holidays I had an opportunity. The prawn masala recipe calls for a coriander, garlic pesto-type marinade and the tomato based paste forms the base for a dry(ish) curry in which to cook the pre-marinated prawns. Fortunately the Hastings River Fisherman's Co-Operative in Port Macquarie had a good supply of locally caught, giant, gorgeous king prawns and they were my pick for this dish.You can use chicken for this dish but if you can get fresh local prawns go for them instead.

If the word “curry” makes you salivate then this is a curry to try. It’s hot, pungent and so tasty.  I imagined it chasing my cold away and if THAT many garlic cloves can’t do it I’m not sure I believe garlic and chilli cures a cold!

If you have a food pocessor I'm sure ou could make the marinade in that - or even in a mortar and pestle. The paste could be made on the stove too, but you'd have to be there to keep an eye on it.

prawn masala curry 

from fast and easy Indian cooking

ingredients

for the marinade 
10g garlic, peeled
10g fresh coriander
2 fresh green chillies, tops removed
juice of 1/2 lemon or juice of 1 lime
50g tiger prawns person, peeled, heads and veins removed (I left the tails on)

for the masala paste
15g garlic cloves, peeled
80g onions, peeled and quartered
10g fresh coriander
2 fesh green chillies, tops removed
40g vegetable oil, plus extra for frying
400g tin chopped tomatoes
1 tblsn tomato puree or sun-dried tomato puree
1/2 tsp turmeric
2 tsp ground cumin
1 tsp ground coriander
1/4 tsp salt
50-200g water, depending on consistency desired for the sauce

method
1. For the marinade: drop 10g garlic plus the fresh coriander and chillies onto the running TM blades at sp 8. Scrape out into another bowl. Add the juice and prawns. Stir to mix. Place in fridge and marinate while making sauce.

  marinating prawns

2. To make the paste: mince the garlic, onions, and fresh coriander and chillies by dropping them onto the running blades at sp 8. Scrape down the lid and sides of the TM bowl. Add the 40g oil and cook 3 mins/Varoma/Sp spoon/measuring cup off. During this time, open the tin of tomatoes and measure the tomato puree, turmeric, cumin, ground coriander and salt on top of them so they are ready to pour into the TM bowl after the 3 mins.

Pour the tomatoes, tomato puree and spice into the TM bowl. Add the coriander and chilli past. Scrape down the lid and side of the TM bowl with the spatula. Cook 20mins/Varoma/sp 1/measuring cup off. When it starts to spit, replace the measuring cup.

Add the water and cook again for 10 mins/Varoma/ sp 1. While the sauce is cooking, stir the prawns and marinade ingredients again. 

masala curry paste

3. To cook and serve: Heat a heavy based frying pan until very hot, then add a little oil. When the oi is shimmering with the heat, add the marinated prawns with enough of the sauce for your curry (you may want to retain some for a later meal). Stir and cook until the prawns turn pink all over. Serve immediately with steamed rice.