CASTLE GARDEN ORCHARD ......AUTUMN BOUNTY .....PEARS

 

 

SWEET AND SOUR PEARS

 

 

Preheat your oven 180 deg C

 

2 kg pears peeled retaining the core and stalk , place them in a cast iron oven pot .

 

Now add 250 gm of  soft brown sugar tightly packed .

 

300ml of cider vinegar and 4 thin strips of orange peel without the pith .

 

Pour enough water in the pot to just cover the pears , cover .

 

The pears from the orchard are still very firm , so cooking the pears till they are golden in colour and easily pierced with a skewer may  take anything up to 3 hours , but just keep testing the tenderness throughout cooking .

 

Once ready pour off the juice  , and boil it until you have a thick syrup , the quantity will be significantly  reduced .

Drizzle the syrup over the pears .

The pears can be  served with any salad , potted meats , syrupy pulled meats , or grilled pork chops. 

Served whole with  a cheese platter and sliced as required ...delicious . !

 

 

 

 

 

CASTLE GARDEN ORCHARD .....AUTUMN BOUNTY.....QUINCE

 

QUINCE

 

I generally pick my fruit when they are still firm , allowing them mature in a warm kitchen .

When the fruit turns yellow and  aromatic ( and the scent of the quince is extraordinary )  the fruit is fully developed .

If the fruit is left too long the flesh becomes cottony,  not absorbing the sugar in cooking and gives a dry leathery result .

 

SPICED QUINCE ......Elizabeth David`s recipe ....

 

Peel and core the quinces , cut each into 8 pieces . Cover them with cold water and add a small handful of coarse salt.

Bring this to the boil , boil rapidly for 10 minutes and strain , retaining the liquid .

For each 600 ml of liquid add 500gm of sugar 150ml  of white wine vinegar and 1 tsp of whole coriander seeds .

Bring the liquid to the boil.

Place the fruit back into the liquid and simmer until the quince slices are tender .

Remove from the heat and let sit overnight .

Next day drain off the syrup , retain syrup .

Bring the syrup to the boil .

Place sliced quinces into preserving jars .

Pour the boiling syrup back over the quinces packed in preserving jars .

Screw or clip down the covers on the jars while still warm .

 

Spiced quinces keep for a long time and are excellent with pork , silverside or any slow cooked meat .

 

 

CASTLE GARDEN ORCHARD .......AUTUMN BOUNTY ..PEACHES

PEACH AND BANANA TART

PASTRY

Cream 100gm of margarine and 100gm of castor sugar.

In a separate bowl sift together 200gm of plain flour , 1/2 tsp of cinnamon , 1/2 tsp cl;oves

Now add 2 tbs of the flour mix to the cream mix.

Now add the grated rind of 1/2 lemon

Add 2 egg yolks .

Remove from the mixer and  add the rest of the flour and a 100gm of almond meal.

Knead well together , it will be crumbly - roll the dough into a ball shape .

Wrap in a cling film and place in fridge for 40 minutes .

Line your tray with the pastry , shaping the pastry up the side of the tray , try and keep the edges even .

 

FILLING

Place 500gm of cream cheese in an electric mixer  and beat till smooth .

Add 3/4 cup of passionfruit pulp and 1 cup of caramel topping  .

Continue to beat till thoroughly combined .

Layer the cream cheese over the base of the pastry.

Peel the ripe peaches and slice thickly ...my peaches were very ripe and  full of flavour so no need to cook .

Now I added a layer on the top of the cream cheese of bananas that had been marinated in lemon juice .

I topped the tart with thick sweet slices of peach from the orchard .

Place the tart in the preheated oven  180deg C for 40 minutes .

Keep an eye on the crust and place a piece of baking paper over  the top to avoid the crust from burning ..

Leave the tart cool and place in the refrigerator .

Great with  cream and or ice cream.

 

 

SPANISH PAELLA

Paella ticks all the boxes for  health , flavour and satisfaction that I  endeavour to bring to all my meals .


You need to heat 2 tbs of rice bran oil in a large heavy based open pan .
Add 2 chicken thigh fillets that have sliced into strips along with 300gm of sliced  continental kransky .
Saute in the pan for 4 minutes .
Add 2 red onions peeled and sliced in thin wedges .
2 fat garlic cloves peeled and thinly sliced .
1 small red chilli with seeds , thinly sliced
Combine and saute  until soft and aromatic .
Stir in 2 cups of aborio rice
Cook stirring for 1 minute .
Blend in 4 cups of water ... 
Add 400gm of skinned tomatoes .... ( you can use a tin of diced tomatoes )
Bring to a gentle simmer , reduce heat.
Cover and continue to cook for 20 minutes .
Remove cover .
Mix in 1 cup of green peas
Add 12 green prawns , deveined and shelled , retaining tails.
Contiue to cook until the liquid has evaporated and rice tender.
Sprinkle with torn coriander leaves .
 

LEFT OVER VEGIES FROM STOCK MAKING .......

I run a no waste kitchen , so the strained vegies and the poached meat from the chicken carcasses were placed in a medium pot with 2 ladels of the stock , a cup of sweet peas , 1 small jar of my fruit chutney , a sliced garlic clove ,  1 dessert spoon of  curry powder and a tsp of sumac .
I made sure the ingredients were well combined , covered the pot and warmed through  over a low heat , allowing the flavours to infuse .
Wash  4 medium potatoes and steam till cooked but firm , then transfer to the curried chicken .
Remove from heat and let stand .
Warm over a low heat prior to serving .
 

BREAKFAST OMELETTE

3 eggs lightly beaten .
Oil  a small skillet pan and place a sliced red onion ,  6 small whole baby beets , 4 rounds of liverwurst , once the onions softens  pour in the eggs ...top with  spinach leaves and 5 small rounds of buffalo mozzarella .

Cover the pan with baking paper , cook over a gentle heat ...warm the serving plate in the oven .
When the plate is a little over warm turn the omelette out and enjoy .

EGG FLOWER SOUP AND FRIED RICE

EGG FLOWER SOUP....
Make a simple chicken stock with 1 chicken carcass , 2  washed and thickly sliced carrots , 2 red onions peeled   halved , 1 small leek thickly sliced white part only , 2 sticks of celery sliced in thick chunks , 1 bay leaf , 2 sprigs of thyme and 6 peppercorns .
Cut vegetables for a clear stock in large chunks , as small pieces disintegrate during cooking causing the stock to cloud .
 Place all the ingredients in a large pot and pour over 3 litres of cold water and bring to simmer and cook for 1 hour .
Remove and strain through a fine sieve . Cool and refrigerate .

To make the egg flower soup
Beat 2 eggs .
 Heat the stock through till hot without boiling  addind 1 heaped tsp of minced ginger
 Pour into  warmed soup bowls , swirl the soup slowly and drizzle the beaten eggs through the prongs of a fork over the bowls .
Add a heaped tbs  of spring onions .
Serve immediately..
My version of Kate Mc Ghie`s Egg Drop Soup .
Photo to added.......


















FRIED RICE
Everyone has their own version of fried rice , and there is a great divide in what sauce should be added to the rice , soy or Worcestershire ?
Fried rice offers variety and can be served as a meal or part of a shared meal .
Steam 2 cups of rice ..( your choice  ) , fried rice works equally well with long grain  white , red , black or brown rice. ( 2 :4 )
Heat 40 ml peanut oil in a heavy based pan or a wok .
Pour in 3 beaten eggs , cook base  then fold in half and continue to cook for another minute.
Remove and drain on paper towel ..set aside.
Add an extra  40 ml of peanut oil to the wok or pan and fry 1 red onion diced , 1 tsp of minced ginger , 1 dsp of minced garlic and 100 gm of  diced bacon pieces ..stir fry for 1 minute .
Add 1 dsp of brown sugar , continuing to stir fry.
Pour in 2 tbs of Chinese cooking wine .
Add the cooked rice , stir fry to combine .
Add 4 spring onions , finely sliced
1. small red chilli with seeds , finely sliced . ( optional )
Roots and stems of a bunch of coriander .
3 tbs of tamari  ( thick soy sauce )
1/2 tsp of sesame oil
Season with salt and pepper.
This is my version of Kylie Kwong`s  fried rice recipe . ( I use small red chilli and peanut oil )
Photo to be added.......