Recipes
Red Currant Panna Cotta
Perfect for summer, the tart fruit and smooth creaminess of this panna cotta are guaranteed to refresh. We use fresh red currants from the garden, this recipe is a little easier because it uses frozen currants. (You could also use Ribena)
Red currants, frozen 500 g
Sugar 500 g
Gelatine sheets 4, soaked in cold water
(or 60 g powdered gelatine dissolved in warm water)
Vanilla bean 1, split lengthwise
Milk 600 ml
Cream 600 ml
Thaw red currants and simmer gently with sugar and 50 ml water for 5 minutes, allow to cool slightly. Puree using a stick blender and pass through a fine sieve. Heat milk, cream and vanilla bean in a saucepan, simmering for 5 minutes. Remove the bean, srape the vanilla seeds out and return both seeds and bean to the milk. Allow the mixture to infuse for a further 15 minutes before removing the bean.
Drain the softened gelatine and add to the milk mixutre, combine well. Add the red currant puree and whisk gently together. Spray dariole moulds with cooking spray and fill with mixture. Chill overnight.
Serve with whipped cream and fresh summer berries.
Pink Peppercorn Florentines
We served these biscuits as an accompaniment to a beautiful soft double cream brie on our Christmas menu in 2008. One of our guests, who returned for Christmas luncheon in 2009, remembered them and asked for the recipe. We guess they made an impression!
Ingredients
30 g Butter
20 g Honey
50 g Brown sugar
60 g Cream
120 g Slivered almonds
80 g Ground almonds
80 g Candied orange peel
2 tbsp Pink peppercorns
Method
Preheat oven to 180 C. Mix butter, honey, sugar and cream in a saucepan over lot heat until combined. Add almond slivers, ground almond, peel and peppercorns and combine. Use two teaspoons to spoon out mixture in small heaps on a baking tray lined with baking paper. Bake for approximately 8 minutes until the edges are just starting to brown. Remove and cool on a cooling rack.
Chermoula Paste
This is a spice paste with its origins in North Africa. It is traditionally used to add flavour to baked fish, but is extremely versatile. We use it to marinate seafood and as an alternative to tandoori paste on lamb and goat. It can be frozen in small portions (eg ice cube tray) for use as required.
Ingredients
50 ml Vegetable oil
1 Onion, roughly chopped
2 tsp Minced garlic
1/2 g Saffron threads (see the spice rack in your supermarket)
1 tsp Ground white pepper
1 tsp Ground ginger
1 tsp Ground cumin
1 tsp Paprika
1 tsp Salt
2 Bayleaves, crumbled
1/2 Cup flat parsley leaves, roughly chopped
1/2 Cup corriander, roughly chopped (include stems, not roots)
Method
Saute onion and spices in oil, add 1/2 cup of water at beginning to allow saffron to infuse, then reduce and saute until aromatic and almost dry, stir periodically to prevent sticking. The process should take at least 15 minutes to allow flavours to develop. Allow mixture to cool completely, add fresh herbs and process to a smooth paste using a stick blender. If mixutre is too dry add a little water.
