Delving Deep Into My Kitchen Drawer. Chocolate Date and Nut Torte With Sour Cream Ice Cream.

Posted on February 10, 2014 by thepaddingtonfoodie
https://thepaddingtonfoodie.com/2014/02/10/delving-deep-into-my-kitchen-drawer-chocolate-date-and-nut-torte-with-sour-cream-ice-cream/

This weekend I delved deep into my kitchen drawer and retrieved a  half-forgotten, crumpled page bearing a wonderful  recipe for a gorgeous meringue torte.  For many years this cake, laden with a luscious mix of  dark chocolate, hazelnuts, almonds and dates, was my signature dessert. An easy, dependable, fool-proof make ahead cake that never failed to impress. Sometimes decadently finished with a rich ganache, more often simply dusted with a mixture of icing sugar and cocoa. Always served with a dollop of creme fraiche on the side to cut through the richness.

The original recipe torn from the Australian Gourmet Traveller magazine is dated May 1992. There are many happy memories and a lot of history behind my baking of torte. Sadly, over time this reliable stalwart was abandoned in favour of  newer, flashier, more modern ingenues.  I was reminded of this torte over a catch-up with an old friend who had enjoyed it in many of its guises in the past. She enquired whether I still remembered the recipe, and the hunt was on.

After the passing of  more than twenty years its only fair to say that what’s old is new again. So here is the torte in its latest reincarnation. This time served with one of my latest, newest obsessions; a no churn condensed milk ice cream. The addition of sour cream to the mixture providing a refreshing tang. A wonderful substitution for creme fraiche.

Chocolate Date and Nut Torte With Sour Cream Ice Cream

Chocolate Date and Nut Torte
Adapted from a recipe in The Australian Gourmet Traveller May 1992
Serves 10

250g (about 1 1/2 cups) pitted medjool dates, finely chopped by hand
250g dark chocolate
2/3 cup almonds
2/3 cup hazelnuts
6 large egg whites
1/2 teaspoon salt
1/3 cup caster sugar

PREHEAT oven to 180 C, non fan-forced. Grease and line a 23cm round spring form cake tin with baking paper.
PROCESS almonds, hazelnuts and chocolate in a food processor until finely chopped.
BEAT egg whites with 1/2 teaspoon salt until soft peaks form. Gradually add the sugar, beating well after each addition until thick and glossy.
STIR in a third of the chocolate mixture and a third of the dates. Gently fold in remaining chocolate mixture and dates.
SPOON into the prepared tin and bake at 180 C for 45 minutes. Turn oven off and leave torte to cool in oven with door ajar.
WHEN cool remove from tin, wrap in foil and refrigerate overnight.
SERVE with sour cream ice-cream.

No Churn Sour Cream Ice Cream
Makes 1 litre

1 tub (250g) sour cream
1 tin (395g) condensed milk, chilled overnight in the fridge
1 lemon, juiced and zest finely grated

POUR condensed milk into a large bowl and beat with an electric mixer until very thick and the beaters leave a clear trail.
ADD the sour cream, lemon zest and juice, beating well to combine.
POUR the mixture into a plastic container with a lid and freeze for at least four hours or until firm. The resulting ice cream will be a smooth and creamy soft scoop style which will not require thawing before serving.

Posted in Baked, Frozen, Sweet Treats, What I Love to Cook | Tagged , , , , , , , , , , | 9 Comments

Eat, Fast and Live Longer. A 5-2 Recipe Idea Under 300 Calories. Jerusalem’s Turkey and Zucchini Meatballs With Spring Onion and Cumin.

Posted on February 7, 2014 by thepaddingtonfoodie
https://thepaddingtonfoodie.com/2014/02/07/eat-fast-and-live-longer-a-5-2-recipe-idea-under-300-calories-jerusalems-turkey-and-zucchini-meatballs-with-spring-onion-and-cumin/

My fascination with all things Ottolenghi continues. Last Spring with the markets awash with broad beans I fell in love with Yotam Ottolenghi and Sami Tamimi’s recipe for Beef and Lamb Meatballs With Broad Beans and Lemon published in their stunning cookbook Jerusalem. At the time I was also mesmerised with another of their  recipes for Turkey and Zucchini Meatballs With Spring Onion and Cumin. I duly bookmarked that recipe  as perfect for high summer when the markets are filled to overflowing with zucchini. Needless to say, that time is now and with turkey widely regarded as one of the leanest proteins around, it’s perfectly suited to a 5-2 fast day recipe adaptation.

These meatballs are absolutely stunning. Vibrantly brimming with colour and flavour. The turkey and zucchini combination most definitely the star of the show.  The original recipe suggests that they are served with a sour cream and sumac sauce, which is decadently delicious, but has been replaced in this fast day version with a good dousing of freshly squeezed lemon. Not quite the same, I know, but we are fasting. A four meatball serve comes in at just 211 calories. Served with a simple tomato and cucumber salad for a deliciously satisfying meal.

Jerusalem’s Turkey and Zucchini Meatballs With Spring Onion and Cumin
Adapted from Jerusalem The Cookbook by Yotam Ottolenghi and Sami Tamini
Serves 4 (211 calories per 4 meatball serve)

500g  lean turkey mince (456 calories)
1 large or 2 medium sized zucchini, coarsely grated (scant 2 cups) (40 calories)
3 long green spring onions, thinly sliced (15 calories)
1 large egg (75 calories)
2 tablespoons freshly chopped mint (2 calories)
2 tablespoons freshly chopped coriander (2 calories)
2 cloves garlic, crushed (8 calories)
1 teaspoon ground cumin (8 calories)
1 teaspoon salt
½ teaspoon freshly ground black pepper (2 calories)
½ teaspoon cayenne pepper (3 calories)
2 tablespoons sunflower oil, for searing (240 calories)
freshly squeezed lemon, to serve (2 calories)

PREHEAT oven to 220 C.
IN a large bowl, combine all the ingredients except the sunflower oil and lemon juice.
MIX with your hands to combine and then using a generous tablespoonful for each m shape into 16 meatballs.
ADD  one tablespoon oil to a large non stick frying pan. Heat until hot then sear the meatballs,in two batches, on all sides. Cook each batch for about 4 minutes, until golden brown, adding the remaining tablespoon of oil to the pan just before searing the second batch.
TRANSFER the seared meatballs to a  baking paper lined oven tray and bake in a hot oven for 5 to 7 minutes, or until cooked through.
SERVE warm or at room temperature, with a good squeeze of lemon.

Posted in Poultry, Small Bites, What I Love to Cook | Tagged , , , , , , , , , , | 5 Comments

Sunday Afternoon Tea. Inspired By…Jo Blogs Jo Bakes. Vanilla Yoghurt Cake With Buttercream and Fresh Passionfruit.

Posted on February 5, 2014 by thepaddingtonfoodie
https://thepaddingtonfoodie.com/2014/02/05/sunday-afternoon-tea-inspired-by-jo-blogs-jo-bakes-vanilla-yoghurt-cake-with-buttercream-and-fresh-passionfruit/

We are extremely partial to a well baked Victoria sponge at our house. Beautifully light and airy, elegantly filled and dusted with just a whisper of icing sugar it’s my idea of the most perfect cake. A couple of weeks ago, to my delight and surprise, Jo from Jo Blogs Jo Bakes  posted a wonderful recipe for her very own Vanilla Yoghurt Cake referencing my home-made yoghurt post. Jo’s husband’s oldest buddy is getting married and the happy couple has asked Jo a very special favour.  To make their wedding cake. A  simple but perfect vanilla sponge filled with blackberry jam, hopefully made with brambles from their very own garden. I can’t think of anything more romantic. A true labour of love that I’m sure will be well appreciated.

Jo has been road-testing her Vanilla Yoghurt Cake for this very special occasion. Choosing her ingredients carefully and making  both the yoghurt and a wonderful  blackberry and ginger chai spiced jam (posted by the talented Shari at My Fancy Pantry), from scratch. The funny thing is that I, too, had bookmarked Shari’s blackberry jam recipe to try in the future. If you have time it is well worth visiting both these blogs, for their gorgeous recipes and anecdotes.

In the meantime this weekend we just had to make Jo’s Vanilla Yoghurt Cake. For a dainty Sunday afternoon tea, simply dressed with buttercream, fresh passionfruit pulp and a quick dusting of sugar. It was absolutely divine. Ticking all the boxes. Incredibly light, airy, delicious yet surprisingly moist. Something I’ve always wanted to achieve. We definitely have a new favourite Victoria sponge recipe in our house, and highly recommend trying it for yourselves. A big thank you to Jo for so generously sharing her recipe. It truly is a winner.

Vanilla Yoghurt Cake With Buttercream and Fresh Passionfruit.

Vanilla Yoghurt Cake
Courtesy of  http://joblogsjobakes.wordpress.com/2014/01/26/star-crossed-cake-lovers/
Serves 10

150g softened butter
200g caster sugar
125g plain flour
125g self-raising flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3 large eggs
2 teaspoons vanilla extract (or 1 teaspoon plus the seeds of a vanilla bean – my preferred option)
200ml Greek yoghurt

PREHEAT oven to 160 °C and grease and line two 20cm loose bottomed sandwich tins
CREAM butter and sugar until light and fluffy – at least 8 if not 10 minutes in my Kitchen Aid (it needs to be almost white and all the sugar dissolved when rubbed between your fingers)
SIFT the flours and raising agents at least twice then take a spoonful and add to the creamed butter with one of the eggs.  Repeat with all of the eggs
SIFT over the remaining flour and mix in until barely incorporated
ADD in the yogurt and vanilla and mix until the flour has turned to batter then stop
GENTLY  and lightly tip into your prepared tins and flatten the surface making a dip in the centre (this helps them rise with a not-too-domed top)
BAKE for 30-35 minutes in the centre of the oven until they an even pale golden, pulling away from the sides of the tins and the centre of the cakes spring back when lightly pressed
COOL on a rack 5-10 minutes then remove from tins, peel off paper and cool on the racks until fully cold before sandwiching with your choice of filling.

Buttercream and Fresh Passionfruit Filling

100g butter
200g icing sugar
1 tablespoon milk
1 teaspoon pure vanilla essence

pulp of six passionfruit, to serve
dusting of icing sugar, to serve

USING an electric mixer, beat butter in a bowl until pale. Gradually add icing sugar mixture and milk, beating constantly until combined.
SPREAD the buttercream evenly over the top of one of the sponges. Drizzle over the passionfruit and sandwich the second sponge cake on top.
DUST liberally with sifted icing sugar

Posted in Baked, What I Love to Cook | Tagged , , , , , , | 5 Comments

The Summer Edition. An Easy Indulgence. Soft Scoop, No Churn Lime Ice Cream.

Posted on February 3, 2014 by thepaddingtonfoodie

No Churn Lime Ice Cream

One sure sign that the summer holidays are well and truly over is the start of the new school year. This weekend we were thrust into the hurly burly of a full schedule of sport commitments. Soaring temperatures, traffic snarls and impossibly tight time constraints as we criss-crossed the city jolted us back to reality after a relaxing summer break. Alas it’s now also  time to bring my lazy Summer Edition series of posts to an end. To mark the occasion I can’t think of anything more fitting than a post for one last easy indulgence. A soft scoop, no churn lime ice-cream.

For the record I do own an ice cream maker but this summer didn’t quite manage to find the time to make the necessary egg custard for churned ice cream. For weeks on end I became distracted with an easier option, making any variety of Mexican paletas. Heavenly frozen ice treats on a stick.  And then a friend introduced me to her delightful  secret. Condensed milk, no churn  ice-cream.

Luscious and creamy, it’s also impossibly easy to prepare. Using just a handful of ingredients; whipped cream, sweetened condensed milk, and the flavouring of your choice. Simply mix together and place in the freezer until set. It really isn’t any more complicated than that.  I used fragrant, tangy limes and added a little sugar to balance any sourness. Delicious as it is on its own, straight out of the tub, I couldn’t resist playing around with it just a little. My latest favourite way to indulge? Sandwiched between two chocolate covered biscuits. A slice of summer paradise.

Ice Cream Sandwiches Filled With No Churn Lime Ice Cream

No Churn Lime Ice Cream

Makes 1 litre

1 carton (300 ml) whipping cream
2 tablespoons icing sugar
1 tin (395g) condensed milk, chilled overnight in the fridge
3 limes, juiced and zest finely grated

POUR cream into a large bowl and whip with an electric mixer until stiff.
POUR condensed milk into a separate large bowl and beat with an electric mixer until very thick. The mixture should fall from beaters back into the bowl in ribbons before disappearing.
ADD the sugar, lime zest and juice, beating well to combine.
FOLD through the whipped cream.
POUR the mixture into a plastic container with a lid and freeze for at least four hours or until firm. The resulting ice cream will be a smooth and creamy soft scoop style which will not require thawing before serving.

To Make Ice Cream Sandwiches

1 packet round sweet biscuits (I used Chocolate Monte)
6 tablespoons ice cream

Line a muffin or friand tin with half  a packet of biscuits. Working quickly, dollop a tablespoon of ice cream on each biscuit and top with another biscuit. Place in freezer until firm, about 2 hours. Remove from tin to serve.

Posted in Frozen, Sweet Treats | Tagged , , , , , | 9 Comments

Eat, Fast and Live Longer. A 5-2 Recipe Idea Under 300 Calories. Lamb Shank, Sweet Potato and Barley Salad With Pomegranate and Fresh Herbs.

Posted on January 31, 2014 by thepaddingtonfoodie

Lamb Shank, Pearl Barley and Sweet Potato Salad With Pomegranate and Fresh Herbs

What a difference a year makes. Twelve months ago I don’t think that I would have been prepared to place this salad on the family dinner table. I can just imagine my suspicious teenagers trawling through their plates and removing the barley. Grain by offending grain. No matter that lamb shank and barley soup just happens to be one of their favourite winter warmers. My three darlings are quite particular eaters, these days introducing new food concepts usually requires at least three attempts. Probably a throwback from my dinner time rule when they were toddlers, refusal to eat any new food item would only be tolerated after they had tasted it on ten separate occasions. There was method in my madness as I had read somewhere that it can take ten attempts for your palate to accept a new taste or texture.

Since embarking on the 5-2 style of eating, I have been rediscovering all manner of grains and pulses, and incorporating them into my recipes. Not only are they very, very good for you but incredibly satisfying. Perfect for a fast day when the priority is to keep the hunger pangs at bay. My current grain obsession is for Italian farro, an ancient variety of emmer wheat.  It stays firm with a slightly chewy texture and nutty flavour when cooked making it an ideal addition for robust salads. Always buy Farro Perlato, which has been hulled to remove the outer husk, otherwise the grains will need to be cooked for up to an hour instead of just 15-20 minutes. Farro Perlato loosely translates on the packaging as ‘Pearled Barley’. True Farro Perlato can be a little tricky to source but will usually be available in a good Italian deli. It’ s perfectly acceptable to substitute regular barley; just cook according to the manufacturer’s instructions on the packet until the grains are just al dente.

The quantities given for this recipe are generous, and I had hoped that there would be substantial leftovers remaining for another fast day. A one cup serve is incredibly satiating yet delicious. The nutty barley marries well with the roasted sweet potato, soft leek and shredded lamb. In its early stages of assembly the flavours were redolent of a roast lamb dinner. I added parsley and mint for freshness and vibrancy and  ruby red jewels of pomegranate for sweetness and crunch. Given it was a fast day, I was restricted to just one 280 calorie serving for my dinner. My teenagers, however, were not. Not only did they devour two bowls each, they commandeered all the leftovers for their school lunches the next day.

Lamb Shank, Pearl Barley and Sweet Potato Salad With Pomegranate Seeds and Fresh Herbs

Lamb Shank, Sweet Potato and Barley Salad With Pomegranate and Fresh Herbs
Makes 8 cups. 280 calories per cup serve.

2 tablespoons olive oil, divided (240 calories)
2 frenched lamb shanks, 250g each (665  calories)
1 leek, trimmed and diced (37 calories)
2 large cloves garlic, minced (8 calories)
3 medium sweet potatoes (324 calories)
1 cup farro perlato (pearl barley)  (704 calories)
sprig of thyme (1 calorie)
1 bunch Italian parsley, shredded (23 calories)
1 small bunch mint, shredded (15 calories)
1 green capsicum, de-seeded and finely diced (31 calories)
1 cup pomegranate seeds  (180 calories)
1 lemon, zested and juiced (12 calories)
sea salt and freshly ground pepper

PREHEAT oven to 180 C. Line a roasting tray with baking paper.
HEAT  one tablespoon oil in a heavy saucepan. Brown shanks on all sides, remove to the prepared roasting tray with the whole, unpeeled sweet potatoes.
SEASON with sea salt and pepper and roast in a hot oven for about an hour until sweet potatoes are tender and meat is falling off the bone.
MEANWHILE cook the farro (pearl barley) in plenty of salted water according to the instructions on the packet, until the grains are tender but still firm to the bite. Drain, remove thyme sprig and place in a large bowl. Set aside to cool.
ADD leek, garlic, and thyme to the saucepan used to brown the shanks. Cook over low heat for 15 minutes until softened but not browned. Toss the leek mixture through the bowl of cooked pearl barley.
WHEN cool enough to handle, peel roasted sweet potatoes and finely dice the flesh.
REMOVE meat from the lamb shanks and shred into bite sized pieces with your fingers or a fork, discarding bones.
ADD diced sweet potato and shredded lamb to the pearl barley mixture, together with diced capsicum, pomegranate seeds, lemon zest, and shredded parsley and mint.
DRIZZLE over lemon juice and remaining tablespoon of oil. Season with sea salt and freshly ground pepper. Toss well to combine. Serve.

Posted in Lamb, Salads, What I Love to Cook | Tagged , , , , , , , , , , | 7 Comments

The Summer Edition. A Beach Side Feast. Beer Battered Potato Scallops.

Posted on January 29, 2014 by thepaddingtonfoodie

Beer Battered Potato Scallops

Another trip down memory lane. This time the focus is on the great Australian potato scallop. More popularly referred to as the potato cake in our southern states. For me it’s the quintessential taste of the long summer school holidays.  Hot and salty with the sharp tang of brown malt vinegar. Indelibly associated with lazy days spent swimming, surfing and tanning at the beach. Periodically punctuated by a mad dash on tip toes across the burning sand to the fish and chip shop.

Sadly, today, a truly great potato scallop is hard to find.  Once upon a time scallops were made to order. Thick slices of cooked potato dipped in batter and fried in hot oil right before your eyes. Liberally doused in salt and vinegar before being  tightly wrapped in newspaper for a beach side feast. One serving of three scallops would go a long, long way. There would be two decent sized slices cut from the centre of the potato and an assortment of irregular crispy bits cut from the ends. A bonus of being on first name terms with the fish and chip shop owner.

I was reminded of the pleasures of a well made potato scallop  a few weeks ago when we chanced upon a fish shop that made them from scratch. Gloriously crunchy on the outside with a soft potato centre they were incredibly delicious and moreish. And dare I say it, undoubtedly bad for you.  Not unsurprisingly they were an instant hit with my teenagers and they have been pestering me for more ever since.

The school holidays are drawing to a close this week, and in a moment of weakness I relented and made up a huge batch for them. Impossibly crispy coated in a light beer batter, they were the stuff of childhood memories and proved very difficult to resist.

Beer Battered Potato

Beer Battered Potato Scallops

4 (about 500g) old potatoes, peeled, cooked and thickly sliced
1 cup plain flour
1 teaspoon sea salt
1 cup chilled beer
vegetable oil for deep frying
sea salt and vinegar, to serve

SIFT flour and salt into a  medium sized bowl.
WHISK in beer in a slow but steady stream to form a smooth, thick, lump-free batter.
COVER and place in the refrigerator for 30 minutes to rest.
ADD enough oil in a deep saucepan or wok to reach a depth of about 5 cm. Heat until a cube of bread browns in 15 seconds when added to the oil.
DIP potato slices into batter, drain off excess and cook in hot oil for 2-3 minutes or until batter is golden. Remove and drain on absorbent paper.
SPRINKLE liberally with salt. Serve immediately with vinegar on the side.

Posted in Musings & Inspiration, Small Bites, To Serve with Drinks, Vegetarian, What I Love to Cook | Tagged , , , , , , | 14 Comments

Eat, Fast And Live Longer. A 5-2 Fast Day Meal Idea Under 200 Calories. Banana Pancake Stack With Summer Stone Fruit.

Posted on January 27, 2014 by thepaddingtonfoodie

Banana Pancake Stack With Greek Yoghurt and Summer Stone Fruit.

This morning I was greeted by a whole hand of bananas fully ripened by the summer heat. Sadly those stalwart and reliable bananas can’t compete with the glorious tumble of juicy stone fruit also sharing the fruit bowl on my kitchen bench. This summer we have well and truly been spoilt for choice with an abundance of perfectly sweet plums, peaches, apricots, and nectarines. My family is over banana smoothies and it’s far too hot to consider heating up the oven to make banana bread.  Not too long ago social media sites were littered with suggestions for pancakes made out of just two ingredients. Bananas and eggs. At first I was more than a little sceptical of the idea and dismissed them out of hand. How could they possibly compare to crepes and pancakes prepared the old fashioned way with eggs, milk, butter and flour? Now, I’m not to proud to say, with a vague idea of the process and an oversupply of ripe bananas that needed to be eaten in a hurry, I was ready to find out.

Pancakes have always been a regular and favourite fixture on our weekend breakfast menu. I’m happy to report this version was impossibly easy to make. For each peeled and sliced banana, I cracked two eggs, then blitzed them together in a blender until smooth. And there I had it. Pancake batter. Ready to be used as soon as my pan had been heated. No waiting for the starch in the batter to develop.  As there is no flour in the recipe, these pancakes are gluten free.

Some practical advice. The absence of flour as a binding agent also means that these pancakes are a little more delicate than most and can tear quite easily on flipping if not careful. The trick is to make smaller pancakes using a little more batter per pancake to compensate for the lack of flour.

For a photo perfect finish I spooned my batter into metal rings. Problem averted. Though I will admit each and every member of my family looked at the pancakes a little askance and asked why they looked so perfectly round. I’m not usually known for my presentation skills, particularly in the early mornings. No matter. These were delicious stacked high with layers of yoghurt and stone fruit.

The next question asked was “Is this one of your fast day recipes?”.  At first it wasn’t intended to be, but a quick look at the calorie count of the ingredients used, it most definitely can be. Each Banana Pancake Stack With Summer Stone Fruit comes in at just under 200 calories. A perfect 5-2 fast day breakfast or brunch offering.

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Banana Pancake Stack With Summer Stone Fruit
Makes approximately 6 small pancakes or 2 stacks
Serves 2 (199 calories per serve)

For The Pancakes
1 medium sized  ripe banana (105 calories)
2 eggs (150 calories)
1 teaspoon butter, for greasing (34 calories)

For  The Topping
1 small peach, thinly sliced (50 calories)
1 small plum, thinly sliced (30 calories)
2 tablespoons plain Greek yoghurt (30 calories)

ADD the banana and egg in a blender and process until smooth.
MELT the butter and use it to brush the inside of four metal egg or food presentation rings. HEAT a large frying pan on a medium-low heat and lightly grease the pan. Put the rings flat into the pan and ladle two generous tablespoons of batter ( about 1/8 of a cup) into each.
COOK until mixture bubbles, and small holes form on the surface, about 3 minutes
REMOVE rings, flip over pancakes  and cook until light golden, about a minute. Keep warm while you repeat with remaining batter.

To Assemble
SET two plates out on the kitchen bench.
PLACE a pancake on the centre of each plate. Spread over  a teaspoon of yoghurt and arrange a few plum slices on top.
CONTINUE to layer with another pancake, teaspoon of yoghurt and a few peach slices.
TO FINISH top with another pancake, a dollop of yoghurt and a slice each of plum and peach.

Posted in Breakfast, What I Love to Cook | Tagged , , , , , , , , , , | 13 Comments

The Summer Edition. Celebrating Australia Day With… A Chocolate Tim Tam Cake.

Posted on January 24, 2014 by thepaddingtonfoodie
https://thepaddingtonfoodie.com/2014/01/24/the-summer-edition-celebrating-australia-day-with-a-chocolate-tim-tam-cake/

This weekend we are celebrating Australia Day. Sunday January 26 marks the anniversary of the 1788 arrival of the First Fleet in Sydney. Monday is an official public holiday, so we are enjoying another blissful long weekend. Another perfect excuse for picnics, barbecues and get togethers with friends. This weekend also marks the very last push towards the end of eight leisurely weeks of summer school holidays. Mid next week my little darlings won’t know what’s hit them; with the full onslaught of early morning wake-ups and frenzied timetables of school and extra curricular activities just around the corner. But then again, neither will I.

For the moment I’m not going to worry about that. More pressing is the contemplation of what to cook. I think Australia Day and visions of quintessentially Australian fare spring to mind. Platters of sausage rolls. Perhaps a roast leg of lamb, and let’s not forget a perfect pavlova and plates of lamingtons and jelly cakes. The problem is I have posted all these recipes before (the highlighted links will take you to them) so need to think a little more laterally.

Cruising the beautifully air-conditioned aisles of the supermarket this week (always a welcome diversion in this stifling heat) I was pleasantly surprised to find 50th anniversary packets of Arnott’s Tim Tam biscuits. Quintessentially Australian, Tim Tams have been an indelible part of both my childhood and that of my children. Evoking many pleasant memories.

I’m sure there aren’t too many of us who haven’t attempted a Tim Tam Slam. Almost a rite of passage for generations of Aussies. The childish delight of nibbling off each end of the biscuit to reveal its creamy chocolate centre. Dunking one end into a cup of warm milk, cocoa, tea or, for the more sophisticated and grown up amongst us, coffee. Then sucking hard on the biscuit as if it were a straw to draw up the liquid. At the end of the process, we were left with a deliciously gooey but sodden mess of disintegrated biscuit that needed to be devoured in one bite. Not the most elegant way to eat a biscuit, and probably best attempted in the privacy of your own home if you are over ten years old.

To mark the 50th anniversary of the humble Tim Tam biscuit, and to celebrate being a proud Aussie, I’m making a chocolate Tim Tam Cake this Australia Day weekend. I first  came across this recipe  in Australian Good Taste magazine last winter. I loved the idea, but  as cake decorating really isn’t my forte, I tore out the page, relegating the recipe to the depths my kitchen drawer. Until now. Outrageously decadent this cake looks and tastes exactly like a giant Tim Tam Biscuit, and is guaranteed to strike a chord with the inner child in all of us.

Chocolate Tim Tam  Cake
Adapted from Australian Good Taste, July 2013 page 89
Makes one large or two medium sized layer cakes

For The Chocolate Cake
185g butter, at room temperature, chopped
370g (1 3/4 cups) caster sugar
3 eggs
225g (1 1/2 cups) self-raising flour
75g (1/2 cup) plain flour
80g (3/4 cup) cocoa powder
1/2 teaspoon bicarbonate of soda
125ml (1/2 cup) milk
125ml (1/2 cup) water
100g (half a packet) Arnott’s Tim Tams, finely chopped (for final assembly)

For The Chocolate Ganache
400g milk chocolate, chopped
300ml carton pouring cream

For The Chocolate Filling
125g butter, at room temperature, chopped
450g (3 cups) pure icing sugar, sifted
2 tablespoons malted milk powder or milo
2 tablespoons milk
200g milk chocolate, melted, cooled

For The Chocolate Cake Layers
PREHEAT oven to 180°C. Grease and line base and sides of two 18 x 27cm (base measurement) slice tins, or two 20cm x 20cm (base measurement) square cake tins.
USE an electric beater to beat butter and sugar in a bowl until pale and creamy. Add eggs, one at a time, beating well after each addition, until just combined.
SIFT  over half the combined flour, cocoa powder and bicarbonate of soda. Add milk.
USE a metal spoon to fold until just combined. Sift over remaining combined flour, cocoa powder and bicarbonate of soda. Add water and fold until just combined.
DIVIDE  mixture among pans. Smooth surface.
BAKE for 25-30 minutes or until a skewer inserted into centres comes out clean. Cool in pan for 5 minutes. Transfer to wire rack to cool completely.
IF you have used square cake tins, slice each cake in half. This will give you four 10cm x 20cm layers  to assemble two TimTam cakes.

For The Ganache
MEANWHILE, to make chocolate ganache, place chocolate in a heatproof bowl. Bring cream just to the boil in a saucepan over medium heat.
POUR cream over chocolate. Stir with a metal spoon until melted and smooth.
PLACE in fridge, stirring often, for 40 minutes until thickened slightly.

For The Chocolate  Filling
USE electric beaters to beat butter in a bowl until pale and creamy. Gradually add icing sugar, malted milk powder and milk, in alternating batches, until smooth and combined. With the beater on low, gradually beat in the chocolate until just combined.

To Assemble The Cake
PLACE base cake layer(s) on a wire rack set over a baking tray. Use a palette knife to spread filling over cake. Sprinkle with Tim Tams. Top with remaining cake layer(s). Place in fridge for 30 minutes to set.
POUR  ganache over the top of the cake. Use a palette knife to spread ganache over top and sides to cover. Set aside for 30 minutes to set.

Posted in Baked, Chocolate, Musings & Inspiration, What I Love to Cook | Tagged , , , , , , , , | 11 Comments

The Summer Edition. Barbecued Ribs, Two Ways. Rack or Belly. With Dara’s Asian Inspired Marinade

Posted on January 22, 2014 by thepaddingtonfoodie
https://thepaddingtonfoodie.com/2014/01/22/the-summer-edition-barbecued-ribs-two-ways-rack-or-belly-with-daras-asian-inspired-marinade/

Our son’s all time favourite meals is ribs. Caveman style. Huge meaty racks of them, covered in a sticky marinade, braised in the oven until soft and tender, and finished on the barbecue until nicely charred and lightly caramelised. As close to heaven as it gets for any teenage boy.  The great rib debate has been an ongoing topic of conversation in our house this summer. Our daughters’ preference, is for the more unctuous, meatier pork belly style of ribs. Ironically prepared in exactly the same way as their bonier counterparts, but  a little more ladylike to devour.

By my son’s reckoning the best ribs are made by his mate’s dad, Dara. Racks of baby back ribs smothered in a spicy Asian inspired ginger, chilli and garlic infused marinade. Always a fixture on the barbeque at any gathering at his mate’s place. Fortunately, Dara was kind enough to generously share his recipe. The all important secret ingredient in his marinade? Hoisin sauce and plenty of chilli, ginger and garlic. A perfect balance of hot, sweet, salty and sour.

Achieving perfect, drool worthy ribs every time is easy when you know how. For maximum flavour it is best to marinate the ribs in the refrigerator overnight. For a  tender, melt in the mouth, meat pulling away off the bone result, they  need to be baked  in a moderate oven for an hour to an hour and a half. These two steps can be completed well ahead of time, making this the perfect solution to feeding  any hungry horde.  All they require just before serving is a quick char grill on a preheated barbecue.

We were so excited to road test the recipe ourselves, we tried it with both styles of ribs, rack and belly. One bite, we were sold. Lip smacking and finger licking good, a huge mountain of ribs disappeared fast. Embarrassingly shared amongst just six people. This recipe is definitely for the committed carnivore.

Barbecued Spare Ribs, Two Ways. Rack or Belly. With Dara’s Asian Inspired Marinade
For best results start this recipe a day ahead. 

2 kg  pork belly ribs or 3-4 medium racks pork spareribs

3 – 4 cloves garlic, chopped (add more if so inclined)
a thumb sized piece of fresh ginger, peeled and chopped (add more if so inclined)
2 long red chillies,  chopped  (add more if so inclined)
¼ cup of tomato or barbecue sauce
¼ cup soy sauce
½ cup of honey
2 tablespoons hoi-sin sauce
scant ¼ cup of olive oil
juice  of 1 lemon

The Day Before
PULSE all the marinade ingredients together in the bowl of a food processor. Marinade should be reasonably thick in consistency. Set aside.
PLACE the ribs into a large  resealable bag or glass or ceramic dish. Coat the ribs with marinade. If using a dish, cover tightly with cling film.
MARINATE the ribs In the refrigerator for at least 8 hours, or even better overnight.

Next Day
PREHEAT oven to 175 C.
WRAP ribs in a double thickness layer of foil. Place on an oven tray  and bake for one to one and a half hours, until ribs are tender.
UNWRAP the ribs. The marinade will have gone to liquid in the oven. Remove the ribs to a large tray and pour the marinade into a jug.

When Ready To Serve
PREHEAT BBQ grill to medium heat.
PLACE ribs  on the grill. Brush with a little of the reserved marinade and barbecue for 6–8 minutes on each side. The ribs should be nicely charred and caramelised when done.
TRANSFER ribs to a serving platter.  If using a rack of ribs, cut the rack into serving size portions. Drizzle with a little extra marinade and serve immediately.

Posted in Marinades, Pastes and Dressings, Pork, What I Love to Cook | Tagged , , , , , , , , , , , | 15 Comments

Eat, Fast and Live Longer. A 5-2 Fast Diet Recipe Idea Under 400 Calories. An Indian Inspired Tandoori Chicken and Fresh Mango Salad With Pappadums.

Posted on January 20, 2014 by thepaddingtonfoodie

Tandoori Chicken and Fresh Mango Salad With Pappadums

Earlier this month we embarked on a road trip and dropped in to visit our friends Gill and Pat on their farm in rural NSW. As always we experienced country hospitality at it’s very best. Lunch was served outside, under the eaves of the verandah. Platters of  a  very refreshing Indian inspired tandoori chicken, fresh mango and crispy pappadum salad with a mint and coriander dressing, provided a welcome distraction from the summer heat. So delicious I had to recreate the recipe at home.

The original recipe has been passed on to me verbally by Pat and Gill via their sister in law Carmel.  Fittingly relayed via bush telegraph from the banks of the Lachlan River in Dubbo to the wide, open paddocks of Young and on to the mean streets of  inner city Paddington. As only someone from the Big Smoke would do, I’ve played around with the concept a little, making my rendition fast day friendly. Replacing the original sour cream and mayonnaise dressing with yoghurt, and upping the salad to chicken ratio.

Eating this salad I am reminded of another Country Women’s Association staple recipe, The Classic 1953 Coronation Chicken Salad, originally created by Constance Spry for Queen Elizabeth’s coronation lunch. A  popular fixture on Australian buffet tables well into the 1980’s. A throwback to our colonial heritage. This Indian inspired tandoori and mango version is  far more modern and in touch with our multicultural roots.  A Coronation Chicken redux perhaps?

So here is the recipe in it’s latest guise, masquerading as a  true fast day feast. Playing around with the recipe I made an important discovery. Pappadums are gluten free, most commonly consisting of chickpea flour.  They’re also incredibly low in calories when microwaved rather than fried in oil or ghee.  All in all, the end result is a very delicious and generously proportioned summer salad. The spiciness of the chicken is offset by the sweetness of the mango and refreshing tang of the yoghurt and herb dressing. The finishing touch? The satisfying crunch of those crisp pappadums. 330 calories never tasted so good.

Tandoori Chicken and Fresh Mango Salad

An Indian Inspired Tandoori Chicken and Fresh Mango Salad With Pappadums
Serves 4 (330 calories per serve)

For the Tandoori Chicken
4 x 150 g skinless, boneless chicken breasts (660 calories)
2 tablespoons (50g) tandoori  paste (I used Pataks) (46 calories)
5 tablespoons plain yoghurt (56 calories)
juice and finely grated zest of 1 lemon (12 calories)
2 cm piece fresh ginger, peeled and grated (3 calories)

IN a bowl mix together the tandoori paste, yoghurt, ginger, lemon juice and zest.
MAKE several deep cuts into the chicken breast and spread the paste mixture evenly over the chicken.
COVER with plastic wrap. Place in the refrigerator for a minimum 30 minutes to marinate. If you have time, leave the chicken to marinate in the refrigerator overnight.
PREHEAT oven to 220 C. Line an oven tray with non stick paper or foil and position a baking rack on top.
REMOVE chicken from the marinade and place evenly spaced on the oven rack.
BAKE in hot oven for 20-30 minutes, until tender and juices run clear, turning once. ALLOW to rest for 10 minutes before shredding for the salad.

For the Dressing
1/2 cup plain yoghurt (66 calories)
2 handfuls of fresh coriander and mint (4 calories)
2 roughly chopped long green spring onions (10 calories)
1 clove garlic (4 calories)
finely grated zest and juice of 1 fresh lemon (12 calories)
sea salt and freshly ground pepper

COMBINE all ingredients in the bowl of a small food processor or blender.
PROCESS until herbs are finely chopped and all ingredients are combined into a smooth sauce. Season with sea salt and freshly ground pepper.

For the Salad
1/2 packet (50g) mini pappadums (I used Maharajah’s Choice) (141 calories)
1 green oak leaf lettuce, leaves washed and torn into bite sized pieces (30 calories)
1 firm mango, peeled and sliced into slivers (135 calories)
1/2 small red (spanish) onion, finely sliced into half moons (24 calories)
2 long green spring onions, finely sliced on the diagonal (10 calories)
1 Lebanese cucumber, peeled into ribbons or sliced into thin batons (45 calories)
1/2 packet (125g) snow peas, shredded (53 calories)
1/2 packet (50g) snow pea shoots (15 calories)
1 tablespoon fresh coriander, shredded (1 calorie)
1 tablespoon fresh mint, shredded (1 calorie)

MICROWAVE the pappadums on high setting for approximately 60 seconds by placing on outside edge of the turntable.
COVER the base of a large serving platter with torn lettuce leaves.
SCATTER over red onion, long green spring onions, cucumber, snow peas and shoots.
ARRANGE shredded chicken and slivered mango on top
DRIZZLE over 3/4 of the dressing and garnish with shredded coriander and mint.
SERVE with pappadums and the remaining dressing on the side.

Posted in Poultry, Salads, What I Love to Cook | Tagged , , , , , , , , , | 8 Comments