|Kevin from Lievito Bakery|
PLUM DROP SCONES
The combination of fresh plums, cooked into a scone and served warm with spiced sugar is a great way to start any day!
Makes 12 medium size
6 free-stone plums 250g flour ¾ tsp baking soda ½ tsp salt 50g sugar 75g butter 300 ml buttermilk Cooking oil 1 tsp cinnamon Zest of 1 orange Additional 50g sugar
Method Place a large cast-iron or heavy-based fry pan on to medium heat.
Sift the flour, baking soda and salt together into a medium size bowl, rub in the butter with your fingertips until you have coarse breadcrumbs, add the sugar and mix well.
Add the plums and buttermilk and mix together until just combined.
Lightly brush the pan with oil. Drop spoonfuls of batter into the pan allowing space between for spreading. Cook gently for a couple of minutes, turn over and cook through – 2 minutes. Transfer to a wire rack covered with a clean cloth and repeat process with remaining batter.
Mix together the sugar, orange zest and cinnamon and sprinkle onto the drop scones or serve in a dipping bowl and dip you warm scones into the spiced sugar.
STIR FRIED TOFU WITH BOK CHOY
1 bok choy, washed well and drained 1 block firm tofu, cut into medium cubes 1 medium onion, thinly sliced 1 clove garlic Thumb size fresh ginger, thinly sliced 1 cup oil ¼ tsp salt (depending on salt content of soy sauce) 2 Tbsp good quality soy sauce 1 red chilli, de-seeded and sliced finely 2-3 Tbsp water approx
Heat the oil in a wok or frying pan over medium-high heat. Fry tofu until golden brown (approx 3-5 minutes) and set aside. You will be using the same pan for stir frying the bok choy. Carefully remove most of the oil leaving about 1 tablespoon behind. Add the onion, bok choy, soy and salt and stir fry over high heat for a minute or two. Add a little water to avoid the sauce drying out. Add the chilli and tofu continue tossing all the ingredients over medium high heat until the tofu has absorbed all the juices.
Serve immediately! FRIED TOFU
Serves 4 250 - 500 g fried tofu, cut into slices 2 Generous handful bean sprouts 1 bunch spring onions, sliced finely
Dressing 3 Tbsp soy sauce 1 tsp white rice wine vinegar 1 tsp white sugar ½ tsp chilli, chopped finely 1 clove garlic, crushed into fine paste Pinch pepper
Method Place the tofu into a bowl along with the bean sprouts and spring onions. Mix the soy sauce, vinegar and sugar together then add the chilli, garlic and pepper. Stir to combine. Drizzle over tofu, toss gently to combine and serve immediately.
4 Tbsp butter ½ cup thinly sliced onions 4 cups peeled, thinly sliced turnips 2 Tbsp flour 1 tsp salt Freshly ground black pepper 3/4 cup milk 1/3 cup cream
Method Preheat oven to 180. Butter a 20cm square oven dish.
Melt 1 Tbsp butter and lightly sauté onions until just wilted. Layer a third of the sliced turnips in the casserole dish; top with a third of the onion; sprinkle with 2 teaspoons of flour, 1/3 teaspoon of salt, and one grind of pepper; pat with dollops from 1 tablespoon of butter. Repeat this layering twice. Mix milk and cream together and pour over the turnips. Cover and bake in a 180 oven for 30 minutes, then remove cover and bake for another 30-45 minutes, or until tender and bubbly.
1 bunch turnip greens, tough stems discarded, leaves chopped 2 Tbsp medium onion, sliced 1 large garlic clove, minced 2 teaspoons bacon fat (optional) 1 Tbsp olive oil 2 Tbsp dark sesame oil Chili pepper flakes, a pinch Salt, a couple pinches Sugar, a couple pinches
Method Use a large fry pan with a tight fitting cover. Melt bacon fat and heat olive oil on medium heat. Sauté onion until transparent, a couple of minutes, add garlic and cook until fragrant, about 30 seconds.
Mix in the greens, sesame oil, chili pepper flakes, salt, and sugar. Cover and cook until tender, 8-15 minutes.
I realise this recipe is nothing new but when made with fresh corn and cooked in butter it takes these humble fritters to another level!
makes around 12 medium sized fritters
100g butter or ghee 3 cobs corn, husks and silk removed 430ml milk 240g plain flour 3 tsp baking powder 1 tsp chopped chives 1 Tbsp chopped parsley a pinch of salt 30 g butter, melted 1 free range egg Good quality bacon and maple syrup (optional)
Method Firstly you need to clarify butter! This is not as daunting as you might think and of course you can certainly cook them in oil, but like most things a little butter can improve things quite dramatically.
To clarify butter, melt the butter in a small pot over low heat and cook for 5 minutes or until a white crusty foam appears on the surface and the milk solids have dropped to the bottom. Remove from the heat and allow to settle for a few minutes. Then carefully pass through a muslin lined sieve or very fine sieve - I gradually pour the butter leaving behind any white milky residue which you will see on the bottom of the pot, discard this. Set aside the clarified butter until required. Any leftover will keep covered in the fridge for several weeks.
Fill a large pot with water and bring to the boil over high heat. Drop in the corn cobs and cook for 8 minutes or until tender. Remove the corn and drain and cool over a colander. When you are able to handle the corn, run a sharp knife down sides of each one. You should have about 250g corn.
Sift flour, baking powder and salt into large mixing bowl, then make a well. Whisk egg with ilk and pour into dry ingredients. Whisk well until you have a smooth batter, add the herbs, corn and melted butter. Allow the batter to stand for 1 hour at room temperature, covered with tea towel. If you don't have the luxury of 1 hour then by all means you can still cook them straight away they just don't have quite the same finish!
Heat enough clarified butter to cover the base of a non-stick or a heavy based fry pan over medium heat, then using a small ladle to ladle in a few portions of batter. Leave to cook until the underside is golden. Flip over and cook through. Continue until all the batter is used, adding clarified butter as needed. Serve corn fritters immediately with bacon, maple syrup if desired tart tomatoes!
|Wairuna Organics - amazing array of veggies all year round|
|Donald from Butlers Berries second crop of Strawberries are in now!|
ALISON WOULD LIKE TO THANK THE FOLLOWING VENDORS FOR THEIR FANTASTIC PRODUCE FRUIT GARDEN – PLUMS WAIRUNA ORGANICS – TURNIPS ROSEDALE ORCHARDS – CORN JANE FIELD HYDROPONICS – BOK CHOY JIA HE ASIAN FOOD – TOFU