Mediterranean Savoury Tarts

Mediterranean Savoury Tarts

This is the easiest recipe ever and always a crowd pleaser

·         1 x Roll Ready Made Puff Pastry

·         1 x Punnet Cherry Tomatoes – 250g halved

·         Shop Bought Roasted Red Peppers – cut into thin strips

·         1 x Tin of Anchovies

·         2 x Feta Cheese Wheels

·         2 x Balls of Mozzarella Cheese

·         1 x Punnet Fresh Basil

·         100g Pitted Black Olives

·         15ml Olive oil

·         1 x Packet Parma Ham

Method:

This is really so easy and quick. Pre-heat the oven to 190 ͦC. Roll the ready-made puff pastry open on a lightly floured surface. With a very sharp knife slice a 1cm frame around the pastry, do not cut right through as you want the frame to lift as the pastry cooks. Now take a fork and pierce everywhere on the inside of the frame, this will ensure that the pastry will not rise and the fillings will stay inside.  Now brush the inside of the frame lightly with olive oil, and brush the frame with a lightly beaten egg yolk, this will result in a nice golden frame. Now it’s time to play, move the pastry onto a non-stick pan and start layering the ingredients all over the tart, just make sure nothing gets on the frame as you want it to rise while the filling is on the inside. Once everything is layered, drizzle with the last bit of olive oil and give it a good grinding of fresh salt & pepper. Pop the tray into the oven anywhere from 25 -35 minutes, depending on your oven. Once the pastry is cooked and golden, remove and cool slightly before cutting the tart. Serve with a crisp glass of white wine.

Porcini Steak Rub and The Perfect Chip

Porcini Rub Steak with the Perfect Chip

Steak and chips is a staple in everyone’s household, I eat it at least once a week. Spruce up your weekly steak and chips dinner with this amazing dried porcini mushroom steak rub. I personally adore this earthy rub and it gives the steak a boost like you won’t believe. So try it out and go from boring to soaring, you’ll need to marinade the steaks for a minimum of two hours but if you can marinade them overnight it is best. Chips wise, the way to the perfect home French fry is quite easy so I’ll share my tip on getting the perfect chippie at home too.

                      Porcini Rub 
You’ll Need:

• 2 x tablespoons brown sugar
• 1 x tablespoon salt flakes
• 5 x garlic cloves, smashed and chopped
• 1 x tablespoon dried red pepper flakes
• 1 x tablespoon fresh ground black pepper
• 4 x tablespoons dried porcini mushrooms, ground
• 4 x tablespoons olive oil
• 2 x tablespoons of brown vinegar

Method:

Ground and mix everything together in a pestle and mortar (a food processor works fine too), if using for larger quantities a blender will work fine, just add a splash more olive oil. Rub & massage into the steaks and wrap bowl with cling film and leave to infuse and marinade for a minimum of two hours but overnight is best! 24 hours would be ideal. The vinegar will also help to break down the protein in the meat leaving you with nice tender steaks.

This is enough to marinade 4 - 6 steaks. Grill your steaks to perfection, medium rare is by far the best as you’re left with a succulent steak.    

The PERFECT CHIP

The perfect chip should not be washed and then fried twice! Always use large potato’s, (wash the potato’s properly before you start peeling them) peel them and then cut them to the perfect size. I like a nice chunky chip that’s crispy on the outside and still moist and fluffy on the inside.  Once the chips are cut to your liking place them in the deep freezer for 30 minutes, do not rinse the potato’s as you’ll wash away all the starch on the outside which you need for the that perfect crispness. Pre-heat vegetable oil in a large pot to 180 ͦC (If you have a deep fryer, it’s even better) and deep fry the chips in batches for 10 - 15 minutes till the chip is just cooked half way through and translucent. Do not fry everything all at once as this will drop the temperature of the oil leaving you with a mushy chip. Drain off each batch and set aside. Twenty minutes before you want to dish up, pop the chips back into the oil for 10 minutes in batches till crispy and golden but still fluffy on the inside. Drain off and sprinkle with sea salt flakes.

Serving Suggestion: DON’T MESS WITH PERFECTION!! Just serve as is, with a dollop of Garlic Aioli

For more of my recipes visit www.sweetmafia-sa.com or follow me on FB and Twitter.

 

Cherry Meringue's

Cherry Meringues

Sadly these treats are a same day consumption delicacy. But it sort of takes longer than a day to make. Don’t stress it’s just a little effort with loads of rewards.

You’ll Need:

4 x Egg Whites

Pinch of Salt

¼Cup of Caster Sugar

10ml Vanilla Paste

1 x Punnet Fresh Cherries – halved & stoned (Tinned could work too)

100ml Kirsch Cherry Liqueur

5ml Vanilla Paste

1Tblsp of Caster Sugar

Method:

If you plan on making them, start the day before with the cherries as they need time to macerate in the fridge overnight. Take the cherries and add them to a glass bowl with the kirsch liqueur, 5ml vanilla paste & the tablespoon of caster sugar. Stir till the sugar has dissolved and cover with cling wrap. Leave in the refrigerator overnight. The next morning take them out and drain them from all the juices, best way is to place a sieve over a clean bowl and to pour everything through the sieve. Press them down slightly to extract as much of the juice as possible, then set aside for later. Pre-heat the oven to 110 ͨc. In a mixing bowl whisk the egg whites and the salt to soft peak stage. Squirt in the 10ml vanilla paste and about a tablespoon of the sugar at a time, whisking non-stop till all the sugar is incorporated and you get to the stiff peak stage. Take a spatula and fold in the juice free cherries gently. Do not over fold as you don’t want to colour the meringue just give it a swirl of red.  Spoon large quenelles onto a baking pan covered with a non-stick silicone sheet. Place them in the oven for 1 hour only. While the meringues are baking, take the juices left from the cherries and place it in a small pot on the stove over a medium heat. Reduce till you have a syrup consistency then set aside to cool. Once the meringues have baked for an hour, turn the oven off and leave to cool in the oven. Serve each quenelle with a drizzle of the reduced syrup and some fresh or macerated cherries. They will keep well for a day in an airtight container.

Sweet Short Crust Pastry

Sweet Shortcrust Pastry

This recipe can be utilised into a thousand recipes literally! Know this by hart and you’ll never look back.

·         175g Flour

·         100g Cold Unsalted Butter – cut into small cubes

·         25g Icing Sugar

·         1 x Extra Large Egg Yolk

·         1Tblsp of Iced Water

Method:

I always use a food processor but you are more than welcome to make it by hand. Place the flour, icing sugar and butter into the processor and blitz it 3 – 4 times, till the mixture resembles fine breadcrumbs. Make sure all the butter is incorporated and evenly distributed throughout the mixture. Add the egg yolk and blitz again till just combined, then add the water and blitz a few times till the mixture comes away from the sides of the processor. Once this happens you know that it’s ready, remove the blade and bring the pastry together and form a ball with your hand. Wrap the ball in cling wrap and refrigerate for 30 minutes. Dust the kitchen counter lightly with icing sugar, so the pastry won’t stick and start to roll out the pastry. Do not press too hard, let your rolling pin glide gently over the pastry. Best tip is to roll twice in one direction then turning the pastry and rolling twice again. Repeat this till the pastry is about 4mm thick and large enough for required tart tin. Always use a loose bottom tart tin as I find the pastry is more workable than in an old tart dish.

If making by hand, sieve the flour and icing sugar together two times in a bowl. Add the butter and rub the butter in with the tips of your fingers, till the mixture resembles fine breadcrumbs.  Add the yolk and water and bring everything together by hand till the pastry forms. Roll the mix into a ball and wrap it with cling wrap. Refrigerate for 30 minutes and then just follow the normal rolling out steps.

Line the pastry shell (non-stick loose bottom tart tin, tart dish), and refrigerate for 20 minutes (this will help the pastry not to shrink too much during cooking). Cover the pastry with wax paper and fill with baking beans, bake the pastry blind at 200ͦC for 10 minutes, remove the wax paper and beans then turn the oven down to 180 ͦC and bake for another 10 minutes till the pastry is golden in colour. Remove and cool completely before filling the tart shell.

TIP: Give the pastry a brush with lightly whisked egg whites before you bake it blind a second time, this will basically waterproof your pastry, for a wet filling.

Crispy Orange Duck

A lot of people would say this week’s recipe is a tad unconventional, but let’s back track a 100 years and Duck was a regular on almost all family menus. Yes duck is usually associated with Asian food, but keep in mind that it’s just a bird, that’s great for you and it roasts up perfectly. I love making a whole duck for family, the skin is phenomenally crispy and the honey and orange glaze is a match made in heaven. Duck meat can be very lean is quite healthy for you. Duck is such an underestimated and underused product, which should be celebrated more. I know exactly what you’re thinking: What? Where will you be able to buy duck? And this is going to be a difficult recipe! NOT TRUE!! If you have been visiting the farmers market at Rainhill Farm the last weekend of every month you most definitely would have run into Elsa the duck lady from E-Duck Farms. She breeds and butchers all her own duck’s and makes all her own duck products. She has a selection of Duck Fat, Duck Confit, Duck Sausages, Foie Gras and many more. You can contact her on 0820450482 and believe me it doesn’t cost you an arm and a leg to get the whole duck, she has very reasonable prices and for the quality you get it’s a steal. Here is my recipe for Crispy Orange & Honey Glazed Duck, perfect for your Sunday Roasts.

You’ll need:

1 x Free Range Duck – between 1.5kg – 2kg

2Tbsp of Ground Five Spice

3Tbsp of Oyster Sauce

2Tbsp of Orange Zest

Salt & Pepper

For The Glaze:

4Tbsp of Honey

2Tbsp of Dark Soy

200ml Orange Juice – freshly squeezed

Method:

Wash the duck well outside and inside. Pat dry with kitchen paper. In a mixing bowl mix together the five spice, oyster sauce, orange zest and seasoning. Rub this all over the duck and on the inside. Leave for 30min so the duck can absorb the flavours. Place the duck in a colander in the sink and pour an entire kettle of boiling water over the duck. Pat dry and repeat this 5 more times, patting dry with kitchen paper after every kettle of water. So in total it will be six times (this is what will give you the perfect crispy skin, shocking it with the hot water). Then give the duck another rub with the spice mixture. In a small saucepan place all the glaze ingredients and bring to a boil and reduce to a sticky syrup. Brush this glaze over the duck and on the inside. Take a meat hook and hang the duck in a cool place for 4 – 5 hours, not in the fridge. Pre-heat the oven to 230C, brush the duck again with the glaze and place the duck breast side up on a roasting tin in the oven. Pour 100ml cold water and a 100ml orange juice in the oven pan and roast the duck for 20min then turn the oven down to 180C for 1,15hr until the skin is golden and crispy and the duck is cooked all the way through. Rest the duck for 15min before jointing it. Arrange on a platter and serve with an orange reduction.

I also like to sometimes use good quality marmalade to brush over the duck, thinned with some honey and a tablespoon of water. And the duck looks amazing served with orange segments. Pair the duck off with a good wine, something white and crisp like a cabernet sauvignon and seasonal veg.

Sticky Toffee Pudding With a BOOZY Kick

Sticky Toffee Pudding

 

The winter is officially here and everyone is craving something scrumptious and delicious. I know I’ve been hammering on these sweet treats these past couple of weeks and I promise some savoury delights shortly. Sugar is my main food group so beyond that, my skills wither and die just like everything else this winter.  Today I’m sharing my new and improved recipe for Sticky Toffee Pudding, an English staple. I gave it a bit of a tweak, with a boozy kick. This is truly such an easy recipe to follow and obviously the booze is optional so if you’re not up for the tipple in the toffee sauce just leave it out. See easy as pie or should I say pudding?  

Sticky Toffee Pudding

·         200g Dates – pitted & diced

·         200g Soft Brown Sugar

·         100g Unsalted Butter – softened

·         10ml Vanilla Essence – can be replaced with Vanilla paste

·         3 x Eggs

·         3Tbs of Golden Syrup

·         2Tsp Bicarb of Soda

·         1 x Shot of Brandy

·         200g Flour

For the extra lush a boozy sauce

·          2 x Shots of Brandy

·         100g Unsalted Butter

·         200g Soft Brown Sugar

·         3Tbsp of Golden Syrup

·         200ml Fresh Cream

Method:

Pre-heat the oven to 180 ͦC. Start off by mixing your chopped dates, Bicarb, vanilla, brandy and enough boiling water to cover the chopped dates, leave to soften one side. Start by creaming the butter and sugar with an electric mixer, adding one egg at a time till all 3 are added. Now slowly add the flour about 50g at a time to the mixer alternating with a quarter of the softened date mixture. Once everything is combine whisk on high for 2 minutes. Grease a large ovenproof dish about 20 -20cm and pour the mixture into the dish. Bake for 45 minutes till just cooked and a skewer comes out clean. Ten minutes before its time to take out the pudding start with the sauce. Place the butter, sugar and golden syrup in a medium sized pot over medium heat and bring the sugar mixture to a rapid boil. This will take a few minutes. Once all everything is boiling viciously, be careful and stand back as your pour in the fresh cream. This will splutter so be careful, once all the cream is added remove from the pot from the heat and stir a few times. Return it to the heat and bring to a boil. Once it boils, take the sauce off of the heat and only then add the 2 shots of brandy.  Remove the pudding from the oven and pour over the hot toffee sauce. Take a sharp knife and lift the sides of the pudding away so the sauce can soak into every corner of the pudding. Pop it back into the oven for 10 -15 minutes till the sauce is all but soaked up and slightly frothy look on the pudding.

Serve with lashings of cream, custard or even some ice cream.

Lemon Tart

Lemon Tart

This I truly something to die for, I love the smooth and creamy tang of this dessert. Tastes like heaven on a plate, perfect for tea time or just as an amazing light dessert after a heavy meal.

·         1 x Quantity Sweet Shortcrust Pastry

·         5 X Whole Eggs

·         125ml Fresh cream

·         225g Castor Sugar

·         Zest & Juice of 4 Lemons

·         Icing Sugar for Dusting afterwards

Method:

Bake blind you’re sweet Shortcrust in a large loose bottomed baking tin about 20cm in diameter. Pre-heat the oven to 170 ͦC. In a large bowl whisk together the eggs, cream, sugar, zest and juice of the lemons, whisk till all the sugar has dissolved. Now gently pour the filling into the cooled pastry shell (I find if you let the pastry shell stand for 2 hours, it just stays extra crisp) and bake for 30 -35 minutes. You want a smooth surface, if your oven is too high there will be bubbles on the surface. Remove the tart from the oven and let cool overnight before unmoulding the tart. Dust liberally with icing sugar just before serving.

TIP: For that extra look, caramelise very thin slices of lemon dusted in castor sugar on a silicone sheet in the oven and decorate each slice of tart with the caramelised lemon slices.