Irma and Linda's 10 minute Strawberry and Vanilla Jam

Today we went berry picking out Osbourne Road.  What a great way to get out on a wet day!!  We used 3 large punnets of strawberries for this recipe.  We tried as the base for our jam, the Edmonds Strawberry jam recipe and jazzed it up a little with parts of Jamie Oliver's recipe - it set and tastes naturally strawberry with a hint of vanilla flavour.  I'm sure if you used just regular sugar it would work.


Mis en place

3 kg of strawberries (3 of those large punnets)
4.5 C (1kg) of jam setting sugar
13.5 C of sugar
2 teaspoons of Equagold vanilla paste (or add more)
1 lemon (juice)

Method

Wash and hull strawberries. 

 Place in a large bowl and crush with a masher.

  Put in a large pot with the sugar and vanilla and stir well.

  Bring to boil and boil for about 5 minutes.
  Add lemon juice and boil  for a further 5 minutes. 

 Pour into hot sterilised jars. Place on lids tight while hot.  Makes 15 random sized jars!

   Wait until cool and place in pantry or store in fridge.

Guey Lemon Slice

This slice is tangy and makes great use of excess lemons!  This is a large recipe suitable for a larger roasting pan or can be halved of course!  This recipe uses a food processor but can be adapted to using a hand beater or a good old wooden spoon to cream.

Mis en place

450g butter softened slightly
140g icing sugar
550g plain flour

800g castor sugar
8 medium eggs
4 T plain flour
2t baking powder
grated zest of 4 lemons
180ml lemon juice, strained
Icing sugar for dusting

Method

Put the butter in a food processor until whipped. Add icing sugar and beat for 1 minute.  Add flour and turn on again to combine.  Tip into a non stick large roasting pan that is sprayed well and lined with baking paper.  Press this mixture in (use floured hands if sticky).  Bake in an oven preheated to 170 C for 15 minutes.  Remove from oven.  While the base is cooling, make the topping.

Tip the sugar into the bowl of a food processor and pour in the eggs.  Process for 1 minute.  Transfer the mixture to a bowl, then sprinkle the flour and baking powder over, and add the lemon zest and juice.  Mix together with a large spoon.

Pour the mixture on top of the base (it will fill the tin).  then return it to the oven and bake for a further 30-35 minutes or until golden colour/firmish to the touch. Cool in the tin, then dust with icing sugar and cut into squares.

Mish Mash visits the Food Tech room at Berkley Normal Middle School

BBQ Crayfish - Chilli and lime

With a few crays being caught recently, i wanted to try something different.  There is a subtle flavour of

chilli and lime coming through which really works with the fresh salsa to acompany it. 

Mis en place

1kg Crayfish

40g butter, chopped

40ml lime juice

1 tsp Chilli (i use sambal, but you can use anything)

1 tsp minced Garlic
2 tsp fresh chopped Coriander

Method

Cut the Crayfish down the centre lengthways and remove contents from head area.
Place the butter and lime juice in a saucepan on the BBQ along with Chilli, Garlic and Coriander. Stir until melted.
Brush the meat of the crayfish with butter mixture. BBQ the crayfish, shell side down on a medium-high heat until the shells turn red, then turn and cook flesh side down for a further minute.
Serve crayfish lightly drizzled with remaining butter mixture.

We served this with artisian and crusty bread, tomato and avocado salsa and garlic aioli.

Caramelized Kumara Salad

I was inspired to try and make this salad after my visit to Hazel Hayes Cafe on Victoria Street. I studied the flavours and ingredients and I think ive got it.  Hazel Hayes is a great new addition to Hamilton's Cafe scene, with a seasonal fresh vibrant food cabinet displaying food that has a point of difference - After eating this salad I thought about it all day and in the process felt healthy afterwards!

Mis en Place

8 large red kumara
.25 green cabbage
3 celery stalks
4 cloves garlic
.5 C black turtle beans

maple syrup
olive oil
maldon sea salt
cracked black pepper

Dressing

Sweet and easy to make, this is great on salad with a sprinkle of nuts.
2 tablespoons lemon juice
2 cloves garlic, crushed
2 teaspoons curry powder
1/4 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon powdered ginger
1 tablespoon honey
4 tablespoons olive or grapeseed
1 tablespoon toasted sesame oil
1 tablespoon dijonaisse mustard
1 teaspoon fish sauce

Method

For the dressing, whisk the dressing ingredients together. (Or place in a jar and shake until combined.)
Set oven at 200 C on fan bake.  Peel kumara and cut into even size peices.  Spread well over 2 baking trays.  Drizzle with olive oil and maple syrup.  Season with sea salt and cracked pepper.  Place in oven, one tray at a time, for approximately 30 minutes, until the kumara starts to caramelize and is golden brown.  Half way through the cooking process it is best to carefully turn the kumara over for even cooking.  Repeat with the second tray.

Shred the cabbage finely and cut into small chunks.  Slice the celery into thin strips.  When the kumara has cooled, toss all ingredients including black beans into a large bowl.  Before serving toss through the curry dressing.

This is a great salad, and should be crunchy.  Totally adaptable to suit your tastes and use of seasonal produce.  Snow peas are a great addition if you can source them.

Rich Chocolate Cake with Chocolate Ganache

I have used this recipe for 12 years - The key is to take your time, follow the recipe and to use greaseproof paper on the bottom of the tin and to wrap the tin with greaseproof paper so it is taller than the top of the cake rim to allow for over flow - therefore increasing the height of your tin.

This is one of those recipes that requires a large cafe style tin.  I have used this recipe in a smaller household tin and then using the remainder of the batter in muffin tins or a large loaf tin.  I make the ganache the day before usually, and this is to set well enough in the fridge or first thing in the morning for PM assembly on a cold cake.

Coffee - Use your coffee machine if you have one!  Making about ten shots of coffee should do it - I know alot!  But worth it!

Mis en place

3 C self raising flour
3 C white sugar
3 tsp baking powder
3 eggs
1.5 C cocoa
1 C canola oil
1.5 C unsweetened yoghurt
1.5 C liquid coffee

Method

Mix all ingredients together for approx five minutes with an electric beater.
Bake at 170 C for approx 1 hour [depending on your oven, play around with this temperature and time, checking at 40 minutes with a skewer].

Chocolate Ganache

3 C neslte dark or milk chocolate buttons
1 C cream

Melt chocolate and cream in a bowl in the microwave for 1 minute, stir, then heat for one more minute.  Stir and repeat again until the chocolate has mixed into the cream and results in a silky smooth chocolate like sauce.  Refrigerate.  To decorate cake use a palette knife that is sitting in boiling water, smooth over cake and dip into hot water to help spread the ganache with ease over the cake.