Fig, Rosemary and Chorizo shortbreads

 

Ingredients

150g plain flour

50g parmesan cheese, finely grated

30g mature cheddar cheese, finely grated

½ tsp flaky sea salt

¼ tsp freshly ground black pepper

1 tbsp rosemary leaves, finely chopped (I use dried)

100g salted butter, soften (I use the microwave to soften) 

60g fresh chorizo, skin removed, chopped into 1cm pieces

60g dried figs, finely chopped

1 large egg, lightly beaten

30g walnuts, finely chopped

Method

Preheat the oven to 180C (160C FF) 

* Place the flour, cheese, salt, pepper and rosemary in the bowl of an electric mixer and mix on low speed with the paddle attachment until combined OR simply hand mix. Add the butter, chorizo and figs. Mix on low speed until the butter has been incorporated and the mixture looks moist and crumbly.

* Add the egg and continue to mix on low speed or by hand until the dough comes together – it will start to turn a little pink as the chorizo breaks up and streaks through the dough (this doesn’t happen if you hand mix). 

* Turn the dough out onto the kitchen bench and press together to form a solid mass, then roll into a thick log, about 3-4cm diameter.

* Tip the walnuts onto a sheet of cling wrap and roll the dough in the nuts so the entire surface is coated. Wrap up in the same cling film and refrigerate for at least 2 hours, or up to 3 days (or freeze for up to 3 months). I popped it on a tray in the freezer for half hour or so because the day was getting away from me)

* Remove the dough from the fridge and with a serrated knife slice the log into rounds 1cm or less thick. Place the biscuits on a lined baking tray, spacing them a few cm apart.

*Bake for about 15-20 mins, or until golden brown. Cool before serving. The biscuits are best eaten on the day they are baked, but leftovers may be refrigerated. Warm them up for a few mins in a low oven to refresh them (or pop them in the microwave for 20s) but they taste good without reheating.

 Chook’s note: I think I might like these with bacon rather than chorizo because it tends to dominate the flavour; it’s always a matter of preference. If you're using uncooked chorizo however best to cook it a bit first. You might add a dash of smoked paprika. The original recipe called for a large egg yoke but I feel a whole egg would work better. 

Try fresh rosemary instead of dried for a sharper flavour.

You could use almonds instead of walnuts or not use nuts at all. Play with the recipe and enjoy the results.

Quick-Pickled Rose Petals

 

Photo: 'Near& Far' Heidi Swanson

Ingredients

¼ cup (7g) dried rose petals
¼ cup (60ml) white wine vinegar
1Tbsp plus 1tsp hot water

Method
Leave petals whole or chop them a little.
Combine all the ingredients in a small bowl and toss till the petals are saturated and no longer floating. Let sit for at least 30mins but preferably leave for 1-2 hours.
Strain the petals from the vinegar (reserve the vinegar for another use.

Serve as a condiment.

Suggested uses:
Mix through couscous or sprinkle through fruit salads
Dot over flat bread spread with yogurt and green jam (that I must try, see recipe below).
Rose petals and often used in Persian dishes. We tried a Persian Dadami dip recently. Made from labneh, mi=int, coriander, sumac, cumin, pepper, chili, onion and rose petals. It was delicious.
I think they would go well with a rice dish. Be creative!

Chook’s note:  I have not made this because we don’t have roses so it’s your experiment. Let me know how it goes please.

Herb/Green Jam

This has loads of herbs and aromatic spices and cooks down to a compact dark heady gloop (they tell me) - I am yet to try it. I have the ingredients (there’s even a few celery leaves left) except time! Tomorrow is peach jam making. So …

Ingredients
4 Tbsp/60 ml EVO plus more if needed
4 large garlic cloves smashed
12 block olives (oil cured if you have them), pitted rinsed and chopped
1 ¼ tsp smoked paprika
¼ tsp cayenne
1/8th  tsp ground cumin
500g  baby spinach leaves
1 bunch parsley – about 2 cups
½ cup chopped fresh celery leaves
½ cup  coriander leaves and stems
Freshly squeezed lemon juice
½ tsp fine salt

Makes 500-600ml, a bit over 2 cups. 

Method
In a large pot combine 2 Tbsp of the EVO and garlic over a med-low heat. Cook gently until softened but not browned.
Stir in the olives, paprika, cayenne and cumin and stir for a min or so until fragrant.
|Turn up the heat to med-high stir in the spinach, parsley, celery leaves and coriander and stir constantly until everything collapses. Cook until the greens release their liquid then allow that to cook off a bit (2-3mins all up).
Remove from heat and transfer greens to a cutting board. Let cool a few mins then chop finely.
Stir in a bit of lemon juice, the salt, and the remaining 2 Tbsp EVO and transfer to a jar or small jars. Cover. Store in fridge. Will keep for a few days. 

Chook’s note:  Like all soft herbs they don't keep well but I suspect you could freeze it or preserve it in the usual way – that would be an experiment you could try! I've frozen gremolata which is herb-based and it works well.

Peanut Drops

 

They may not look brilliant but taste buttery & delicious

Ingredients

120 gm butter
½ cup sugar
Pinch salt
1 egg
1 cup SR flour
1 cup very coarsely chopped peanuts (I used salted)

Method
Belt butter and sugar to a cream, add the egg and beat well.
Mix in the other ingredients
Drop by tsp onto a greased slide and bake in a moderate oven.

Chooks notes:
I love these old recipes! Moderate over? really depends on the over. I baked these fan force 170 C for 20 mins. My nemesis is knowing when to take biscuits out of the oven. Mine are either too crispy or too soft! I leave it with you to enjoy however they turn out. 

Murtabak

 

Murtabak is a folded roti (Indian crepe) filled with minced meat plus eggs and onion, but we have turned it into a pie with pasty - it freezes well and travels better but still tastes awesome. Thanks Simon Bryant

Ingredients

300g minced lamb

2 cm piece ginger, chopped

1 large onion, diced

1 tsp chilli powder

½ tsp turmeric

¼ teaspoon pepper, freshly ground

1 clove garlic, chopped or grated

1 stalk celery, finely chopped

1 onion sliced

1 tsp garam masala

Salt to taste

½ cup water

2 green chilli, seeded and sliced (optional)

2 tablespoons coriander leaves, chopped

1 cup fresh peas

3-4 eggs, beaten

3 tablespoons ghee (or butter)

Method

Heat 2 Tbsp ghee (oil or butter) in a frying pan. Fry the ginger and diced onion until fragrant. 

Add all the spices except the garam masala and fry for a few minutes, then add the garlic and celery. Add the sliced onion and cook adding a bit of oil if it gets too dry. Add meat and stir until the meat changes colour, breaking up the lumps of meat as you stir. 

Add salt to taste and the garam masala and continue to cook, stirring until all the meat is brown and caramelized.

Add water and cover.

When the meat is cooked, add green chilli slices, peas and coriander.

Reduce heat and simmer until the mixture appears dry.

Allow to cool. Adjust seasoning to taste.

Season the beaten eggs with salt and pepper and set aside.

Making the whole thing work

This is where I deviate somewhat from the original recipe, but we think the result is delicious. It is still in the tradition of savoury spiced meat wrapped in something that allows you to handle it.  So ....

I simply line a couple of pie dishes with pastry (short crust because this is buttery enough), add the meat mixture and then spoon over the egg and put on a pastry lid. Simple.  

Give it an egg wash and sprinkle with whatever takes your fancy. Voila!

Spiced Brandied Cherries

 

There are some pickled cherries in amongst these jars.

250gm fresh cherries, whatever you want really
1 cup water
1/2 cup brown sugar, firmly packed
1/2 cup white sugar
1 tsp vanilla extract
2 cardamom pods
2 whole cloves
2 allspice berries
1 pod star anise
1 cinnamon stick (I use cassia)
2 juniper berries

1 cup brandy

Method

Bring water to the boil then add the sugars and dissolve completely

Reduce heat and add spices and vanilla extract

Simmer 10 mins or so

Turn off heat and add the cherries and brandy, steep for a while.

Scoop out cherries and pack into warm sterilised jars.

Pour over the spicy liquid and seal. 

Leave for 6 weeks to develop the flavour before opening – enjoy!

Chooks Note:

The original recipe said to remove the pips; I don’t.

In terms of the spices, I have added a couple. You can be as creative as you like. 

You could also include a slice of lemon or orange zest and use a different liquor.

What you add is really a matter of individual taste preference. The original recipe said to strain the liquid but I love to add the spices to the jars, more punch.  

If you use more fruit don't change the brandying liquid too much. I had 600gm fruit and added little more water and brandy and there was some left over; I'd hold back on the water.