QUINCE JELLY

I used the last of my quince harvest to make quince jelly . I chopped 2 kg of unpeeled , uncored quinces ( 6 large quinces ), in a large saucepan with 7 cups of water . Bring this to the boil , then reduce the heat , simmer , covered , for about an hour or until the quince is soft . Strain the mixture through fine cloth over a colander ; let stand overnight . allow the liquid to drip through the cloth slowly . DO NOT SQUEEZE THE CLOTH and discard the pulp . Measure the quince liquid , allow 1 cup of castor sugar (220 gm ) for each cup of quince liquid . Place the quince liquid and sugar in a large saucepan , stir over heat without boiling, ubntil the sugar dissolves . Stir in 125ml of lemon juice , leave uncovered and slowly bring to the boil without stirring for 25 minutes or until jelly sets. Pour into hot sterilised jars and seal immediately .

SPICED QUINCE

I served this as a starter last night , it was delicious . Dissolve 1 dsp of honey in a large saucepan with 120 gm of brown sugar 750 ml of water . Add 4 quinces peeled , cored and quartered , 1 vanilla pod , cut into 4 , 1 tsp of ground cinnamon ,the zest of 1 lemon and 4 whole cloves . Cover the pot . Bring this mixture to a slow simmer and ok gently for 2 hours . Pan-fry 8 slices of pancetta until crispy then resting them on paper towelling to remove excess fat . Serve the strained quinces on a large plate in the centre of the table with the crispy pancetta slices .

QUINCE AND HONEY PIE

Peel , core and chop 1.5 kg of quinces . Place the chopped quinces in a large saucepan along with 1/2 cup of honey , 1 and 1/2 cups of water , pinch of salt . Now cover the pot and bring to the boil, reduce the heat and simmer till the quinces are tender . Stir once or twice very carefully to avoid breaking the fruit . Now strain off the liquid by pouring the cooked quince in a strainer , reserving the cooking liquid . Set the fruit aside to cool . preheat your oven to 160 deg C . I used a frozen uncooked pastry shell , which I pricked the surface with a skewer and then blind baked the shell in the preheated oven for 15 minutes . Using a small bowl , combine 3/4 cup of castor sugar with 1/2 tsp of cinnamon , 1/2 tsp of salt , 3 tbs of plain flour , mix well . Add this mixture to the reserved quince cooking liquid along with 3 tbs of margarine/butter in a saucepan and bring to the boil and then reduce the heat to a simmer , stirring constantly until the sauce thickens . Allow the sauce to cool . Remove the cooked shells from the oven and cool slightly , then I filled the shell with the cooled quince fruit and poured over the sauce . Continue to bake until the juices are bubbling and the crust is golden brown . Cool for 2 hours on a cooling rack then place in the refrigerator to cool completely . Serve with whipped cream and or custard .

QUINCES

I have spent the weekend chopping , peeling and cooking quinces . My tree was a gift from my son Paul 3 years ago . Last year the fruit was sparce but this year the quince fruit was in abundance . Quinces look like oversized pears and are ripe for harvesting in late summer . Quince have a tart flavour and are not eaten raw , but make for great preserves , jellies and desserts when cooked with sugar . Quince is rich in pectin and can be made into a beautiful deep pink jelly . This year I have prepared quince pies , spiced quince and quince jelly . Recipes following .

VEGETABLES WITH BROCCOLI LEMON SAUCE

Place 5 small red potatoes quartered in the steamer saucepan, cover and steam potatoes over boiling water till tender . Add 2 cups of brocoli florets and 1 large red capsicum cut into slices and continue steaming until tender . Meanwhile in a medium saucepan combine 440gm can of cream of mushroom soup ,1/2 cup of mayonnaise , 1/4 cup of sliced spring onions , 1 tbs of lemon juice and 1 tsp of thyme . Heat through , stirring occasionally . Serve poured over the vegetables , great with chicken , lamb , beef or pork .

OLIVE OIL

Sometimes the best meal requires you to forget time exists ...... Then there is olive oil , olives start to change flavour within hours of when they are picked ....after all those months of growing . That's why the best oil comes from the first press , and the very best oil is made close to its own trees .

NO CHURN HONEYCOMB AND HONEY ICE CREAM .

This is so simple , no whiz bang equipment necessary . Roughly chop 200gm of choc coated honeycomb , now add 600ml of cream and 2 x 395 gm cans of condensed milk in a bowl and stir to combine . Pour the mixtuire into a sealed container ( 2-3 litre ). Finally swirl a drizzle of honey on top and swirl through with a fork . Seal and freeze for 6 hours .

PUMPKIN AND SESAME TARTS

Combine 2 and 1/2 cups of brown rice flour and 1 cup of sesame seeds in a bowl . Mix together 1/2 cup of sesame oil with 1 and 1/2 cups of boiling water , 2 tbs of tamari and then pour into the flour mix . Knead with a dough hook for 3 minutes , then gather the dough into a ball and leave it rest for 30 minutes under a dry tea towel .no knead it again with the dough hooks on your electric beater . Now prepare your tart cases or flan pan with cookng oil spray and a light sprinkle of polenta . Now using your hands , pull small amounts of pastry from the ball and shape into the base and up the sides of your tarts or flan . Whatever dough is left over can be frozen , place the dough lined cases or flan in the fridge . Preheat your oven to 180deg C Ok, now for the filling ...Heat oil in a pan and add 1 brown onion peeled , thinly sliced and caramalise Meanwhile add 2 cups of pumpkin thinly sliced with the skin on ( japola ) and its seeds onto a baking tray along with an egg plant sliced into rounds , drizzle with oil , sprinkle with dried rosemary , and caraway seeds . Bake in your preheated oven until the vegetables are tender . While the vegies are cooking put the juice of 1 orange in a small pot wih 60ml of maple syrup and heat until the mixture reduces to a thick consistancy . In a separate bowl put 125 gm of mascarpone with 3 tbs of minced garlic the grated rind of 1 orange ( no pith ) ,2 dsp chopped fresh sage , season with cracked pepper , stir everthing together . Remove the dough shaped forms from the fridge and spread with the mascarpone mixture over the base of the dough . Cover the mascarpone with the pumpkin , eggplant and onion , then evenly drizzle over the orange cramel . Bake for 30 minutes until golden brown , scatter with resh sage leaves , leave cool for 10minutes and serve .

CHILLI GARLIC PRAWNS

Prepare 24 green prawns , removing the heads and shells , leaving the tails intact . Clean the digestive tracts and wash . Next make a paste by mixing together 6 tbs of minced garlic, 3 anchovies crushed and 1 tbs of minced chilli and 1 tbs of sesame oil . (if you dont like anchovies replace with panch phoron, Indian spice mix ) Mix together and rub the paste all over the prawns . Add 3 tbs of rice bran oil to a large pan and toss in the prawns . Cook until the prawns turn pink and lose their translucence. Turn off the heat and stir through 1 cup of Italian parsley chopped and a handful of baby spinach leaves . Season with cracked pepper and serve with lemon wedges . P.S its ok to leave the heads on , they give crunch to the prawns .

FRESH SPRING ROLLS

Place vermicelli noodles in a bowl with hot water , they will soften in a few minutes . Strain the noodles . Mix together 1/2 cup of tamari with 1/2 tsp of sesame oil , divide into individual dipping bowls , one for each person . To prepare the rolls you will need rice paper wrappers , nori sheets cut into thick slices , 2 carrots julienned , 1 Lebanese cucumber julienned ,8 spring onions diagonally sliced ,2 avocados peeled and sliced , 1 cup each of chopped parsley and coriander . To prepare the rolls , soften the rice paper wrappers individually in warm water and remove to a lightly oiled bench . Place a nori sheet slice in the centre of the rice paper , then add the pieces of the carrot , a piece of cucumber and a slice of avocado , a small amount of noodles and spring onions . Finally sprinkle with a little mint and coriander . Roll up by folding over the end closest to you , tucking in the outer edges and continue to roll. The rolls will stick together so there is no need to add water to bind them . Serve with the dipping sauce .

RHUBARB CHUTNEY

Place 1 kg of chopped rhubarb in a large pot along with 2 medium bown onions chopped ,660 gm of soft brown sugar ,240 gm of sultanas , 750 ml of apple cider vinegar , 1 tbs of mustard seeds , 1 tsp`of mixed spice and 1 dsp of minced ginger . Now bring this mix to the boil . Then reduce the heat to a simmer , stirring occasionally for about 1.5 hours when it the mixture will have thickened . Pour into hot sterilised jars and seal .

SWEET FRUIT CHUTNEY

Due to Covid restrictions the cooking class was cancelled today . I used my time making use of the late season tomatoes and preparing sweet fruit chutney . I removed the pulp from 1.5 kg tomatoes and chopped them roughly . I peeled and chopped 3 onions along with 2 cooking apples . Place all ingredients in a large pot and add 750 gm of brown sugar , 1 and 1/2 cups of sultanas , 1 tbs of salt , 1 tsp of ground cloves , pinch of cayenne pepper . Then I poured over 1 litre of apple cider vinegar . I then bought this mixture to the boil , stirring continually , then I reduced the heat and simmered the mixture for 2.5 hours , stirring occasionally . At this time the mixture will have thickened . Pour into hot sterilised jars and seal .

COCONUT MACAROONS

Preheat your oven to 160 deg C. Beat together 55gm of castor sugar and 2 egg yolks until creamy. Stir in 120gm of shredded coconut Beat 1 egg white in a separate bowl with clean and dry beaters til firm peaks form . Stir the egg white into the coconut mixture . Place heaped teaspoonfuls onto a sprayed and lined baking tray Bake for 15 minutes then reduce oven heat to 120 deg C and bake for a further 15 minutes and the macaroons are golden . Cool on tray and then loosen with a spatula and remove to a wire rack to cool completely . Keep in an airtight container .

CORNFLAKE BISCUITS

Preheat your oven to 180 deg C. Line a baking tray with baking paper. Cream 120gm of softened marg /butter with 100gm of castor sugar until light and fluffy . Beat in 1 lightly beaten egg then 1 dsp of golden syrup . Stir 150gm of self raising flour in , followed by 60 gm of chopped walnuts and 80 gm of chopped dates . Continue to stir to form a stiff mixture . Measure out 45 gm of cornflakes and then lightly crush them into relatively smaller pieces . This recipe is great to use up slightly stale cereal or the smaller crumb usually found at the bottom of the box . Roll heaped teaspoons of the mixture in the crushed cornflakes . Place them on the prepared tray 5cm apart then flatten slightly Bake for 10- 12 minutes until golden , keep a close eye on the biscuits as they burn easily Allow to cool slightly before removing to a wire rack to cool completely .

EGGLESS STEAMED PUDDING

Grease a cup pudding basin. Bring to the boil in a medium saucepan... 250 ml of milk , 2 tbs of golden syrup , 120 gm of butter , 1/2 tsp of bicarbonate of soda, cook for 5 minutes then set aside to cool . Finally sift in 150 gm of self raising flour , then stir in 1 cup of sultanas . pour the mixture into the pudding basin . Stand the pudding basin on an upturned saucer or small plate on the bottom of a large saucepan while it is steaming , to lift the pudding basin off the direct heat . Serve warm or cold with whipped cream or custard .

APRICOT SLICE

Preheatyour oven to 180 deg C. Line a slice pan ( 30x 20 cm )with baking paper , leaving a few centimetres overhanging on the long sides. combine 225 gm of self raising flour with 110 gm of castor sugar in a alrge bowl . using your fingertips rub in 115gm of chopped butter . make a well in the centre and add 1 lightly beaten egg stirring with a butter knife and then use your hands to form a soft dough . Press the dough into the prepared pan , using the back of a spoon and spread with 225 gm apricot jam . Finally prepare the topping by whisking together 75 gm of castor sugar with 1 lightly beaten egg then stir through 90 gm of desiccated coconut . Scatter the topping over the jam . Bake in the preheated oven for 35 minutes or until golden . Slice into squares when cooled .

PASTA E FAGIOLI..ITALIAN BEAN AND PASTA SOUP

Pour 3 tbs of cooking oil into a large saucepan . Add 3 cups of diced potatoes and 1 onion , finely chopped and saute on a medium heat until browned , stirring frequently . once the potatoes and onion are cooked , add 3tbs of tomatoe paste to thicken the ingredients . Next pour in 2 litre of chicken stock add chilli flakes and pepper to taste . Now stir in 400 gm can of four bean mix (drained ). Bring the ingredients to the boil and add 1 cup of fusilli pasta , continue to cook until the pasta has softened, stirring occasionally , so the pasta doesn't stick . Finally stir through 1 cup of chopped parsley ,add a little truffle oil if you have it and serve in warm bowls with a little shredded parmesan on top. This soup tastes even better the next day .

SEMI DRIED TOMATOES

Preheat your oven to 160 deg C Slice enough cherry tomatoes to fill an oven tray . Slice the cherry tomatoes in half and sprinkle with salt , minced garlic and dried oregano . Now spread the tomatoes out on the oven tray lined with baking paper . Place in the preheated oven and allow to semi dry out , the cherry tomatoes should be still plump and the skins a little wrinkly . Remove from oven and allow to cool slightly , place in a container and scatter with dried parsley and cover with olive oil .

CALABRESE PROVERB

E megliu nu pezze e pane cu cipuli a casa tua ca storzi a la casa e l'attri. " Better bread and onion in your own home than great feasts in the homes of others "

FRIED EGGPLANT WITH YOGHURT MINT SAUCE

Prepare the yoghurt mint sauce the day before This is very simple , mix together 1 cup of greek yoghurt , 1tbs of olive oil , 1 tbs of lemon juice , 1/4 tsp of chopped mint ,1/4 cup of red onion chopped and seasoned to taste with cracked pepper and salt . Mix all ingredients together and leave in fridge overnight , this is great on baked vegetables , mets and salads . To prepare the fried eggplant , slice eggplants lengthways and shallow fry in a large frypan with rice bran oil . Once browned remove from pan ace on paper towels to absorb excess oil . Dust eggplant slices lightly with salt and apple cidar vinegar and serve with the mint yoghurt sauce. Delicious .

PAUL’S EASY CHICKEN SCHNITZEL

You will need 4 chicken thigh fillets , trim any pieces of fat and then pound them with a meat mallet into a nice size for cooking , set aside . Beat 2 eggs together in a bowl and sprinkle 1/2 cup of flour mixed with a dsp of dried rosemary and 2 cups of breadcrumbs on separate plates . Coat the chicken in the flour then dip into the beaten egg mixture and finally cover in breadcrumbs, shaking off any excess . Heat a large frypan over a medium heat with enough rice bran oil to shallow fry the schnitzels . Cook on one side to until browned , turn over and cook on the other side , when peirced with a skewer the juice should run clear indicating they are cooked through . Serve with mashed poatoes or chips , lemon wedges and a baby leaf salad .

MEAT FREE MEATBALLS

Let's begin with the sauce , heat 3 tbs of oil in a saucepan add 1 diced onion and cook till the onion is tender , now add 1 tbs of minced garlic , 800 gm tin of dicd tomatoes , 1/4 cup of dried basil . Season with salt and pepper and chilli flakes . Bring this to a simmer and cook for 20 minutes then pour in a cup of warm water or vegetable stock and stir through , continue to simmer . To prepare your meatless meatballs .....place 200gm of stale crustless bread in your food processor along with 250 gm of hard cheese , grated parmesan or pecorino will do , 1 dsp of minced garlic , 1/4 cup of dried parsley ......process until you have coarse crumbs . Empty the crumb mix into a large bowl and add 5 lightly beaten eggs , stirring together . The mixture should be firm enough to form small balls . Carefully place the balls into the sauce , simmer the balls on a low heat for 15 minutes , carefully turning them over to heat through , you can add more water ? vegetable stock if the sauce over thickens . To serve spoon sauce into warm serving bowls and add meatballs on top , sprinkling with grated parmesan and parsley . So simple and delicious .

CHICKEN LIVERS WITH SUMAC AND CURRANTS .

Combine the juice of 1 lemon , 1 tbs of red wine vinegar with 4 tbs of sumac add 1 red onion halved and sliced lengthways , 180 gm of baby salad leaf mix , 2 slices of toasted bread buttered with garlic and cut into cubes . Stir well to mix and drizzle will 60 ml of olive oil . Place 3 tbs of currants in a small saucepan and cover with red wine vinegar, bring to the boil and drain . Soak 400 gm of chicken livers ( trimmed ) in milk for 30 minutes , then drain . Heat a frypan with 60 ml of rice bran oil and add the drained chicken livers along with 2 tbs of dried oregano cook for 1 minute on each side add a little extra lemon juice Now pour the currants and the liver mixture over the salad . Toss to combine and serve immediately .

FIGS , PROSCIUTTO AND FETA SALAD

It won't be long before the figs start ripening on our trees , this salad is a favourite on The Manor table , figs with prosciutto and crumbled feta. The fresh sharp flavour of Greek feta is a perfect match to the saltiness of prosciutto and the sweetness of figs . This salad can be served as a starter for formal dinners on individual plates or on a platter in the middle of the table for a casual meal allowing people to help themselves . Arrange 8 slices of prosciutto over a large platter . Scatter with baby salad leaves and torn mint leaves., then place another 8 slices of prosciutto over the salad and mint leaves . Top with thick slices of fresh figs ( 7) and crumbled greek feta ( 120 gm )season with cracked black pepper . In a separate bowl mix together 3 tbs of red wine vinegar with 125 ml of virgin olive oil mix until well combined . Drizzle the dressing over the salad . Serve with crusty bread .

CAPONATA

Preheat your oven to 180 deg c Slice 2 large red capsicums , 2 large eggplants cut into 2 cm pieces ,2 onions sliced , 12 cherry tomatoes sliced in half. Place the vegetables in an oiled roasting dish. Mix through 2 cups of sliced black olives , 2 tbs of capers ,4 tbs of minced garlic ,1 tbs of dried oregano and 2 tbs of dried parsley . In a separate bowl add the juice of 1 lemon , 2 tbs of castor sugar ,100 ml of dry white wine and 200gm of crushed and peeled tomatoes , mix together and pour over the vegetable mix in the roasting pan . Cover the roasting pan and bake for 35 minutes or until the eggplant has softened . Cool slightly and season to taste with cracked black pepper .

THE DIFFERENCE BETWEEN MACARONS AND MACAROONS .

The difference between macaroons and macarons is in their main ingredient . Macarons main ingredient is almond meal , whereas the main ingredient in macaroons is shredded coconut . Coconut macaroons are made from shredded coconut mixed and held together by egg whites and castor sugar .