Camembert wrapped in prosciutto on a bed of braised cabbage and apple - A wintery Escape from the everyday!

Cabbage is one of those vegetables that I like when I eat it, but never think I’m going to,  so I have never used it very much. When we travelled to Taiwan a few years ago, where they love cabbage, I discovered that I enjoyed it and that Ian loved it so I am trying to use it more. From years of underuse ideas just don’t pop into my head the way they do with other vegies though. So when a cabbage turned up in our co-op bag while the girls were both away I had to google. I came across this wintery treat on taste.com.au. It was certainly in the category of occasional food from a health point of view but it was a delicious wintery change from the every day!

Ingredients (serves 4)

·             200g whole camembert

·             10 long thin slices prosciutto

·             50g unsalted butter

·             1 tbs olive oil

·             1 onion, finely chopped

·             1 garlic clove, crushed

·             1 Granny Smith apple, grated

·             1/2 (about 500g) Savoy cabbage, finely sliced

  Method

      Preheat the oven to 220°C.

    Cover Camembert with enough prosciutto slices so they slightly overlap and completely enclose the cheese. Freeze for 10 minutes, then transfer to a baking dish and bake for 6-8 minutes or until prosciutto is just crisp.

    Meanwhile, finely chop remaining pancetta slices. Melt butter and oil in a large pan over medium heat, and then add onion and prosciutto. Cook for 2-3 minutes, and then add garlic and apple and cook, stirring, for 1 minute. Add cabbage and cook, stirring, for 5-6 minutes. Divide between plates

     Slice Camembert and serve on a bed of the cabbage with a slice of rye toast.

I hope you enjoy this treat as much as we did.

Nicola

Quince Paste - An Autumn Ritual

Quinces hitting the markets are a signpost for me, a season changing symbol. Every year I buy a batch and pile them on a platter to admire for while, most years I find the time to turn them into thick, deep purple quince paste squares. As I write this a batch is bubbling away, lava-like in my kitchen filling the house with it's gorgeous autumn scent.
My recipe and process is based on "George's Quince Paste" in "The Cooks Companion" by Stephanie Alexander. It is a very slow process. You need a day like today - torrential rain, school holidays, no car, no where to be.

Ingredients
4 large quinces, peeled
1 cup water
juice of 1/2 a lemon
sugar (The quantity depends on the weight of puree you end up with. In my case it was 1.18kg sugar)

Method

The first step is to hack them apart (I always forget how tough they are) into chunks. Keep the core and pips of one of the 4 to add to the mix for the pectin which allows it to set.
Next I cooked them in a little water and lemon juice until they were just tender (about 25 min) in a non-reactive pan with a tight fitting lid.

Then they pass through a mouli (or in my case the Oscar juicer/food mill) to make a thick puree.

Now, a little maths - weigh the puree and add 3/4 of it's weight in sugar. I came a little unstuck here - our just-back-from-holiday pantry was pretty bare - so I used all the sugars in the house - white, brown and icing to make up the 1.18kg I needed.

Next put the stirred puree and sugar on a very low heat for 3-4 hours (mine took 4) until you have a thick paste. You need to stir now and then through this process (Be careful because it bubbles a lot and can spit). A Silicon spoon is good here as it scrapes any down from the edges each stir.

Pour the mix into a shallow tray lined with baking paper, and leave to dry for a few days. The recipe suggests in  gas oven with the pilot light on - but as I don't have one I'll just leave it in a sunny spot. The recipe also mentions someone who used to leave it on the back shelf of their car under the rear window and drive around with it for a week or so and it dried well, but I imagine it would hurt if you stopped in a hurry so I just stick with the sunny spot in the kitchen idea. (I hope for some sun tomorrow!!)
When it's dry, cut into squares, wrap in greaseproof paper and foil and then keep it in an airtight tin indefinitely.
I usually serve it with soft cheeses like brie. The original recipe suggests it goes especially well with sheep's milk cheeses I'll try that with this batch and let you know!

As yet there has been NO sun and the paste hasn't had a chance to dry so I thought I'd post as is. I'll update when it dries and I get to cut it and eat it with cheese!!
 Nicola

Cheese-making

Cheese is my new cooking thing!


For my birthday I was given a soft cheese making kit and course. The course was fabulous. It was run by Suzanne at "The Cheesemaking workshop" in Northbridge, Sydney. I helped to make feta, camembert, haloumi, ricotta, cream cheese, marscapone and yoghurt in one day. I have just started to make my own.
My first effort was ricotta which was delicious and sweet and we have enjoyed as a snack at home.
Next I tried feta and it has turned out beautifully.

"Wobbling " the curds to help release the whey whilst making the Feta.

I have since cubed it and marinated it in oil, rosemary, garlic, chilli flakes and peppercorns in pretty ikea jars as christmas gifts. 

The Oil blend for the Marinated Feta - 50/50 Extra Virgin Olive Oil for flavour and Sunflower Oil so it doesn't set in the fridge and a dash of lemon juice.

The ingredients in the marinade

The Feta in it's Brine bath.

The finished Christmas Gifts!

I have also made mascapone which was served with christmas dinner - half flavoured with lemon and parsley under salmon canapes and the other half with vanilla paste and icing sugar with dessert.


My next plan is camembert. I am nursing a little one that I made during the course. It is now covered in fluffy white mould and just today has come out of the cheese cave temperature 12 degrees and is now wrapped in foil in the fridge for 4-6 weeks. On friday I hope to make a batch of camemberts (4-5 of them) which should be ready by the end of february.


Must go now as I need to put my Greek Yoghurt on for the morning.


I hope to keep posting how the Cheesemaking progresses.


Nicola

Quick, Vegetarian Finger Food!

On Sunday afternoon we had a tight time frame to make nibbles for a last minute "welcome home" party for  friends who've had a tough time lately. We came up with ideas in the car, popped in for a few extra ingredients at the local shops, though mostly used the contents of our vegie co-op bag. Then Mia, Eva and I spent about an hour preparing.


This is what we came up with:-




Beetroot and Cumin Dip with Greek Pitta and Carrot Sticks.

• Place a large Fresh Beetroot into a pot of cold water full enough to cover it and bring to boil, cook , covered, until tender (approx 45min - depending on size) 
• Peel Beetroot while still warm (skin should slip off easily - gloves may help with heat.)
• Puree beetroot in a food processor.
• Add Greek Yoghurt (about 1/2 cup), Ground cumin (about 2 tspn) and some salt and pepper and puree further.
• Taste to see if more yoghurt or salt needed.
• Serve beautiful coloured dip with bright accompaniments.

Asparagus Spears Wrapped in Smoked Salmon and Nori and a Lemon Mayonnaise
This one we googled while looking for asparagus ideas (and have included the link). Rolling Stiff Nori was harder than I thought so they look a bit rough - but the taste was great. We added a lemon mayonnaise (Good Mayo with fresh lemon juice and pepper stirred through it which went very well)










Goats cheese, roasted cherry tomato and parsley mini-toasts.

• Halve and roast cherry tomatoes (tossed in Extra Virgin Olive Oil, A little Balsamic Vinegar and some salt and pepper) until soft (about 20 min)
• Spread toasts with some goats cheese, a parsley leaf and a roasted cherry tomato and serve soon afterwards.
• I meant to use pesto but didn't have basil - it would have been tastier, but these were good and quick. 

It was all eaten and enjoyed!

Nicola