Review: Fruit, Recipes That Celebrate Nature – Bernadette Worndl

fruit-9781925418446

Fruit
Recipes that Celebrate Nature
Bernadette Worndl
Smith Street Books
Simon & Schuster Australia
ISBN: 9781925418446
RRP $55

Description:
We often associate fruit in recipes with jams, cakes and puddings – but fruit can be an incredible complement to savoury dishes too. Adding blackberries to a duck breast and chard recipe or caramelised pears to a pork and sage recipe can create an amazing dish. This book shows you how to make the most of out the fruit that’s in season – whether the dishes are sweet or savoury.

The seasonal arrangement of the recipes and the use of a wide array of fruit varieties, supplemented by citrus and dried fruits, make this book a kitchen staple that promises to be used again and again. The more than 70 recipes in the book include Roast pork with apples, Tagliatelle with mushrooms and blackberries and Chicken with balsamic cherries and cauliflower cream.

 

My View:
What a delectable book! I confess that I cannot wait for the summer fruits (cherries, peaches, nectarines, plums, apricots etc.) to be ready to be enjoyed. When fruit, any fruit, is in season, I find as many ways to use as possible. I preserve – make jams, marmalades, chutneys. I freeze, bottle, dry. I stew, make fruit salad, fruit “ice cream”, bake in tarts, pies, muffins… add fruit to salads, eat as is. Rarely have I thought to add fruit to savoury meals, except for the traditional cooked apple with roast pork, Bernadette Worndl celebrates the joy of fruit in ways I had not thought but cannot wait to try.

Pick up a copy of this book and you will be delighted with the range of traditional and creative recipe inside the cover. And now is the perfect time to think about creating that perfect homemade gift for the coming festive season; who doesn’t like to receive a gift made with care and love? A homemade cake, tart, jam or preserve or even something to sip on those hot summer nights; Blueberry liquor sounds just what I might need.

Fruit, Recipes that Celebrate Nature is a perfect gift for the home cook or your own kitchen library.

fruit-9781925418446

Sneak Peak – True Crime: Evil Has A Name – Audible

Evil Has A NameAre you a fan or true crime or audio books? If so this new release audio book is for you. Narrated by the Paul Holes ,the forensic criminologist and retired Costa County Detective who spent 20 years trying to crack the Golden State Killer case, and who finally did. And Jim Clemente who is a retired FBI profiler and former New York City prosecutor who has investigated some of the highest profile criminal cases in US history, including the Unabomber.

I love books narrated by the authors or those involved in the narrative, there is so much more the narrator can bring to the reading including authenticity and personal insights/point of view.

 

EVIL HAS A NAME

THE UNTOLD STORY OF THE GOLDEN STATE KILLER INVESTIGATION, ONLY FROM AUDIBLE

Audible Original | 16 November 2018 | Audible.com.au | Free with a 30-day trial, or one credit with your $16.45/month Audible membership

The Golden State Killer. The East Area Rapist. The Original Night Stalker. The Visalia Ransacker. The monster who preyed on Californians from 1976 to 1986 was known by many aliases. And while numerous police sketches tried to capture his often-masked visage, the Golden State Killer spent more than 40 years not only faceless, but nameless.

For his victims, their families and the investigators tasked with finding him, the senselessness and brutality of the Golden State Killer’s acts were matched only by the powerlessness they felt at failing to uncover his identity. To be sure, the chances of obtaining closure—or any form of justice—after so many years were slim to none, at best.

Delivering all-new details about the investigation and a stunning final act to the events of Michelle McNamara’s haunting bestseller, I’ll Be Gone in the Dark, this is the true story of how the suspected Golden State Killer was captured, as told, first-hand, by those closest to the case.

Evil Has a Name: The Untold Story of the Golden State Killer Investigation is free for new members with a 30-day trial from Audible.com.au.

Please note: This audiobook contains descriptions of violent crime and sexual assault and may not be suitable for all listeners.”  Audible

Check out the book trailer from Audible here

 

 

#MeatFree Monday: Pumpkin Curry and Cashew Soup – Pete Evans

Eat Your Greens

Eat Your Greens by Pete Evans, Published by Plum, RRP $39.99,

Photography by William Meppem

This meal in a soup has to be one of the best comfort foods I have come across. It is delicious, nutritious and can be easily modified ( use vegetable stock instead of chicken stock ) to make this a satisfying vegetarian dish. Since I  received this book I have made this particular recipe on a weekly basis.  I am sure you will enjoy it too.

 pumpkin, curry and cashew soup_

 

Pumpkin soup will always be a family favourite, as it ticks all the boxes when it comes to flavour. It is also budget friendly, very easy to get on the table and a great time saver; you can make up a big batch and freeze the leftovers to have on hand for when you need a quick meal. With this recipe I have lightly spiced it with curry powder and added
cashews for a lovely texture. If you wanted to add some fish or prawns, then be my guest.” p237

Comfort Food
Serves 4–6

SPICED PUMPKIN AND CASHEW SOUP
2 tablespoons coconut oil or good-quality animal fat,* melted
1 onion, chopped
2 celery stalks, chopped
2 carrots, cut into 1.5 cm dice
4 garlic cloves, finely chopped
1 ½ tablespoons finely grated ginger
1 ½ teaspoons ground turmeric
1 teaspoon ground cumin
¼ teaspoon ground cinnamon
120 g cashew nuts (activated if possible*)
1 litre vegetable stock or Chicken Bone Broth (page 312)
500 g butternut pumpkin, cut into 2 cm dice
2 tomatoes, cut into 2 cm dice
400 ml coconut milk
sea salt and freshly ground
black pepper
2 handfuls of baby spinach leaves

Heat the oil or fat in a large saucepan over medium heat. Add the onion, celery and carrot and cook, stirring occasionally, for 8 minutes, or until the veggies are softened and slightly caramelised. Add the garlic, ginger and spices and cook for 1 minute, or until fragrant. Stir in the cashews and stock or broth and bring to the boil. Reduce the heat to low, cover with a lid and simmer for 15 minutes.

Increase the heat to medium–low, add the pumpkin, tomato and coconut milk to the pan, stir and bring back to the boil. Simmer, uncovered, for 20 minutes, or until the veggies are tender. Season with salt and pepper
and stir in the spinach. Ladle the soup into warm bowls, scatter on the coriander and chilli flakes (if using) and serve.

To serve
roughly chopped coriander leaves a couple of pinches of chilli flakes (if you like it a little spicy)

* See Glossary

Guest Review: My Polar Dream – Jade Hameister

My Polar Dream

My Polar Dream

Jade Hameister

Pan Macmillan AU

ISBN: 9781760554774

 

Description:

Fourteen-year-old Jade Hameister had a dream: to complete the Polar Hat Trick.

In 2016, she skied to the North Pole.

In 2017, she completed the Greenland Crossing.

In 2018, she arrived at the South Pole.

This is the story of an adventurer who never gave up – who set herself incredible challenges beyond her years and experience. An adventurer who endured extremes of cold and blizzards; tackled treacherous terrain where one wrong step could be fatal; struggled through sastrugi, ice rubble and emotional lows to achieve an extraordinary goal.

Along the way, she made a sandwich for online trolls, inspired young people, and made international headlines.

At sixteen, Jade Hameister became the youngest person in history to complete the Polar Hat Trick.

Jade is:

*The youngest person to ski from the coast of Antarctica to South Pole unsupported and unassisted

* The first Australian woman in history to ski coast to Pole unsupported and unassisted

* The first woman to set a new route to the South Pole

* The youngest to ski to both Poles

* The youngest to complete the Polar Hat Trick.

 

Brenda’s Review:

What an amazing, inspirational young woman Jade Hameister is! Over a period of three years she completed three goals so achieve the Polar Hat-Trick. In doing so, she became the first in many of her endeavours. Her final journey, in Antarctica to finish at the South Pole, was over late 2017 into 2018 and was the most grueling but not once did she contemplate giving up. The support of her Dad and the other people of the team with her helped her through the worst.

Each trek was unassisted and unsupported, which meant no outside help whatsoever once the journey started. The thrill of forging a new path through the snow and ice to the South Pole meant the hard work and extreme temperatures; the dangers of a hidden crevasse on the mind constantly; the storms and blizzards which meant losing time when the danger was too intense – were all worth it. Jade’s satellite calls to her Mum and brother back in Melbourne, Australia each night were a lifeline as well.

Now she’s trying to settle back into “normal” life with schooling as her main priority. She’s sixteen years of age and has done more in the last three years of her life than most people would ever do. I wonder what she will do next? Highly recommended. 5 stars!

With thanks to Pan Macmillan AU for my ARC to read in exchange for an honest review.

#Meat Free Monday – Goats Cheese Salad: The Catalan Kitchen – Emma Warren

The Catalan Kitchen

From The Catalan Kitchen: From Mountains to City and Sea – Recipes from Spain’s Culinary Heart

by Emma Warren. Photography © Rochelle Eagle | Food styling © Lee Blaylock (Smith Street Books, October 2018 – AU$ 55, NZ$ 65)

 

Goat's cheese salad

FORMATGE DE CABRA GRATINAT

PAN-FRIED GOAT’S CHEESE SALAD

Serves 4

2 tablespoons raisins

60 ml (2 fl oz/¼ cup) balsamic vinegar

1 teaspoon honey

80 ml (2½ fl oz/¹∕³ cup) extra virgin olive oil

3 tablespoons walnuts, toasted and chopped

½ teaspoon salt flakes

250 g (9 oz) goat’s cheese log with rind, cut into 1–2 cm (½–¾ in) thick slices

freshly cracked black pepper

½ radicchio, leaves separated

70 g (2½ oz) rocket (arugula) leaves

1 red apple, cored and thinly sliced

½ bunch chives, cut into 3 cm (1¼ in) lengths

 

Heat the raisins and balsamic vinegar in a small saucepan over medium heat and simmer for 4–5 minutes to rehydrate the raisins. Stir through the honey and remove from the heat. Allow to cool a little then pour in the olive oil and mix through the walnuts and salt flakes. Keep at room temperature.

 

Line a baking tray with baking paper.

 

Heat a large non-stick frying pan over high heat. When the pan is extremely hot, add the cheese and cook for 1–2 minutes each side. Transfer to the prepared tray and crack some black pepper over the top.

 

Arrange the salad leaves on serving plates and top with the apple and fried goat’s cheese.

 

Spoon over the dressing and rain over the chives.

 

Authors note:

This simple, go-to warm salad is a modern Barna favourite served in restaurants throughout the city. It’s also very popular at functions, where it’s often served as an entrée.

 

The fats in the goat’s cheese make it an ideal cheese to fry with as you can get a crusty seal without the milk oils separating. Rinded goat’s cheese is a French product and its soft, creamy and acidic flavour pairs perfectly here with the sweet vinaigrette and fresh bitter leaves.

Sunday Roast – Oven Roasted Lamb Shoulder: The Catalan Kitchen – Emma Warren

The Catalan Kitchen

 

From The Catalan Kitchen: From Mountains to City and Sea – Recipes from Spain’s Culinary Heart

by Emma Warren. Photography © Rochelle Eagle | Food styling © Lee Blaylock (Smith Street Books, October 2018 – AU$ 55, NZ$ 65)

 

ESPATLLA DE XAI AL FORN

OVEN-ROASTED LAMB SHOULDER

Serves 4

 

Lamb shoulder

500 g (1 lb 2 oz) rock salt

2 sprigs rosemary

2 fresh bay leaves

1 cinnamon stick, halved

8 juniper berries

2–2.5 kg (4 lb 6 oz–5½ lb) lamb shoulder, bone in

1 tablespoon extra virgin olive oil

1 teaspoon freshly cracked black pepper

125 ml (4 fl oz/½ cup) sherry vinegar

125 ml (4 fl oz/½ cup) dry white wine

2 garlic bulbs, cut in half crossways

2 lemons, halved

500 g (1 lb 2 oz) chat (baby) potatoes

1 teaspoon salt flakes

mixed fresh herbs, such as mint, dill, parsley, basil and tarragon leaves, to serve

 

 

In a blender, blitz the salt, one rosemary sprig, one bay leaf, half the cinnamon and the juniper berries until evenly chopped.

 

Place the lamb in a large baking dish and rub with the salt mix to coat. Set aside in the fridge for 2 hours.

 

Preheat the oven to 230°C (445°F) fan-forced.

 

Rub the salt off the lamb and rinse well. Pat dry with paper towel and allow to air-dry on a wire rack at room temperature for 30 minutes.

 

Smear the lamb with the olive oil and sprinkle with the pepper. Place the lamb and the wire rack on top of a baking dish and pour the vinegar, wine and 1 litre (34 fl oz/4 cups) water into the base of the dish. Throw in the garlic, two lemon halves and the remaining rosemary, bay leaf and cinnamon. Roast for 30 minutes, then remove from the oven and turn the shoulder over. Reduce the temperature to 150°C (300°F) and return the lamb to the oven and roast for a further 30 minutes. Remove, turn the lamb over again and place the potatoes in the baking dish. Return to the oven for another 30 minutes. Keep an eye on the liquid and add a little more water if the baking dish is dry and the potatoes are starting to burn. Finally, increase the heat back to 230°C (445°F), turn the lamb shoulder one last time and roast for 15 minutes.

 

Transfer the lamb and potatoes to a large serving dish. Squeeze the remaining lemon halves over the potatoes and sprinkle with the salt.

Scatter the herbs over the lamb and serve.

 

Authors note:

Catalan families often eat this dish a couple of times during the Christmas period, kicking off on 8 December and carrying on through to Three Kings’ Day on 6 January. It’s sometimes served as a late night dinner on the ‘Nit de Nadal’ (good night) or Christmas Eve.

BRAÇ DE GITANO – Gypsy’s Arm: The Catalan Kitchen – Emma Warren

The Catalan Kitchen

From The Catalan Kitchen: From Mountains to City and Sea – Recipes from Spain’s Culinary Heart

by Emma Warren. Photography © Rochelle Eagle | Food styling © Lee Blaylock (Smith Street Books, October 2018 – AU$ 55, NZ$ 65)

 

BRAÇ DE GITANO

GYPSY’S ARM

 Serves 10–12

butter, for greasing

200 g (7 oz) dark chocolate (70% cocoa solids)

80 ml (2½ fl oz/¹∕³ cup) espresso coffee

6 large eggs, separated

150 g (5½ oz) caster (superfine) sugar

2 tablespoons cacao powder

1 tablespoon pure icing (confectioners’) sugar, plus extra for dusting

1 tablespoon Pedro Ximénez or sweet sherry

185 ml (6 fl oz/¾ cup) thickened (whipping) cream

1 teaspoon vanilla bean paste

 

Preheat the oven to 160°C (320°F) fan-forced. Line a 29 x 24 x 3 cm (11½ x 9½ x 1¼ in) Swiss roll (jelly roll) tin with greased baking paper.

 

Place the chocolate and espresso in a heatproof bowl over simmering water. Stir until melted and smooth, then remove from the heat and set aside to cool slightly.

 

Using a stand mixer with the whisk attachment or electric beaters, beat the egg yolks and sugar until fluffy and pale. Fold through the melted chocolate and coffee mixture until well combined.

 

In a separate bowl, beat the egg whites to soft peaks, then gently fold through the chocolate and egg mixture.

 

Pour onto the prepared tray and bake for 12–15 minutes, until cooked through. Turn the oven off, leave the tray inside and keep the oven door slightly ajar to let the moisture escape. Allow the cake to cool in the oven for 10–15 minutes.

 

Combine the cacao powder and icing sugar in a small bowl, then sprinkle onto a sheet of baking paper just larger than the cooked sponge. Turn the sponge out onto the prepared baking paper and peel off the top piece of paper. Allow to cool completely, then sprinkle over the alcohol.

 

Whip the cream and vanilla bean paste in a bowl until firm, then evenly spread it over the sponge. Roll up the sponge, using the edges of the baking paper as a guide. Wrap the gypsy’s arm in plastic wrap and refrigerate for 1–2 hours before slicing and serving.

 

Authors note:

Known by many different names around the world, but commonly referred to as the Swiss roll, this cake is by no means indigenous to Catalunya, nor is it Swiss. The name ‘gypsy’s arm’ may have come from a travelling monk who brought the cake back to Spain from Egypt, naming it the ‘Egyptian’s arm’. As the Spanish word for gypsy (gitano) is derived from ‘egiptano’ (Egyptian) it makes sense that the name changed over time to gypsy’s arm. Another theory suggests that gypsies pedalling copper and metals through towns and villages were compensated for their work with this cake and would happily leave with their materials in one arm and the cake, comfortably resting along the elbow down to the wrist, in the other.

 

Whatever the origin, it still remains a huge Catalan favourite and this chocolate version can be found in pretty much every cake shop and bakery throughout the region.

 

Gypsy's arm