Lentils, slow roasted tomatoes and goats cheese

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Most of you would have heard the saying ‘you don’t make friends with salad.’ The underpinning sentiment being that salad is not worth eating. Personally, I try to avoid eating anything or anybody that I have made friends with. However, if we were ever to find ourselves in an extremely desperate survival type situation, who knows what may happen. (Having read the book ‘Alive’ based on the 1972 Andes flight disaster where sixteen survivors survived only by deciding to eat pieces of their dead friends, I have been forever haunted by the choices they made. Would I, wouldn’t I?)

Ponderings on cannibalism aside, salads these days are mega interesting and worthy of being elevated to ‘main course’ status. Yotam Ottolenghi, the British chef, cookery writer and TV presenter could easily be hailed as the ‘King Of Delicious and Fascinating Salads.’ Having been lucky enough to procure another smattering of delicious cherry tomatoes from the local Growers Markets, the idea of slow roasting them popped into my brain box. Trawling through my cookbooks I came across this salad from Ottolenghi’s book ‘Plenty’ and did a bit of re-jigging. The lentils have a toothsome nutty bite, the thyme perfumed tomatoes are unctuously sweet, the melting red wine vinegar onions and bright herbs add a zingy lift. The nuggets of goats cheese provide an extra creamy tart surprise.

Salad may not be ‘my friend’ but it is certainly a very tasty acquaintance.

LENTILS, SLOW ROASTED TOMATOES AND GOATS CHEESE

WHAT YOU NEED
1 small red Red onion, very finely sliced
1 tbsp red wine vinegar
1 tsp sea salt
250g lentils (I used a french style fine green lentil from Mount Zero, Ottolenghi used castelluccio lentils or you could use French puy. The lentils need to hold their shape once cooked.)
3 tbsp extra virgin olive oil
1 garlic clove, crushed
4 tbl parsley, chopped
1 tbl oregano, chopped (note, Ottolenghi’s recipe used 3tbsp chervil or parsley, 3 tbsp chopped chives, 4 tbsp chopped dill but I didn’t have these so just made do with what I had)
80g goats cheese (or Gorgonzola, or feta)
Black pepper

Slow roasted tomatoes
400g mixed cherry tomatoes, washed
2 tbl olive oil
1 tbl caramelised balsamic vinegar
8 sprigs of thyme
Extra sea salt

HOW YOU DO IT
Start by making the slow roasted tomatoes. Preheat the oven to 100C. Place the cherry tomatoes and thyme sprigs onto a baking tray lined with baking paper. Drizzle over the olive oil and balsamic vinegar, sprinkle with some salt and gently toss to coat. Roast for one hour, turning once or twice in that time.
Remove the tomatoes from the oven, discard the thyme and allow them to cool.
Meanwhile, place the red onion in a medium bowl, pour over the red wine vinegar and sprinkle with the salt. Stir, then leave the onions to soften.
Place the lentils in a pan of boiling water (the water should come three centimetres above the lentils) and cook for 20-30 minutes or until tender.
Drain the lentils in a sieve and whilst still warm, add them to the sliced red onion. Next, add the extra virgin olive oil, garlic and some black pepper. Stir to mix and leave aside to cool down.
Once cool, add the herbs and gently mix together. Taste and adjust the seasoning.
To serve, pile up the lentils on a large plate or bowl, integrating the goats cheese and tomatoes as you build up the pile. Drizzle the tomato cooking juices on top and serve.

A slight variation on a Yotam Otteolenghi recipe from ‘Plenty’ published by Edbury Press, 2010

Tomato, fennel and goats cheese salad

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Inspiration, not unlike perspiration, happens unexpectedly and far more pleasantly. Whilst trawling our local Growers Markets, I happened upon some bulbs of baby fennel and trays of sunny yellow and dark red to the point of black, cherry tomatoes. The bloke on the stall informed me that the dark reds were named Black Russians. This romantic moniker instantly transported me to long gone days of Tsars, bejewelled Faberge eggs and Rasputin. All set against a backdrop of snow covered mulit-coloured Russian Orthodox churches. A far cry from the humid heat and slick sweat that was slowly rolling down between my shoulder blades. (Of course Tsarinas don’t perspire they gently ‘glow’ but I doubt that the Russian royalty of that era went veggie shopping under a blazing hot Aussie sun either.)

This unseasonably warm weather calls for salads and lots of ’em. My fridge coughed up a jar of the lovely marinated Meredith goats cheese feta. And so it was. Crunchy, finely sliced aniseed fennel, the sweet tartness of tomatoes, the creamy goaty tang of the cheese and the herbal zing of mint. Perfect for a bloody hot day and a dish fit for a Tsar or perhaps even a mad monk.

TOMATO, FENNEL AND FETA SALAD

WHAT YOU NEED
250g cherry tomatoes, I used a mix Black Russian and yellow
1 baby fennel bulb (or half a normal size bulb)
Juice of half a medium size lemon
3 tbl extra virgin olive oil
Salt and pepper to season
50g goats cheese (if you don’t have or like goats cheese, a creamy feta cheese would be a great substitute)
1 tbl fresh chopped mint

HOW YOU DO IT
Wash the tomatoes, de-stalk and slice them in two.
Wash the fennel bulb, slice in half and take out the hard core in the middle. Using a mandolin, slice into fine slices. (The fennel that is, not your fingers.)
Place the tomatoes and sliced fennel on a platter or in a bowl. Season with salt and pepper and add the lemon juice and olive oil.
Toss together and let this sit for 15 to 30 minutes to absorb the flavours.
Crumble the feta over the salad, scatter the mint and et voila!
Serves 2 very hungry people, could serve 4 alongside a lot of other dishes. I had it with a lemon pepper pork schnitzel. It was the bomb.

A Cheergerm take on a number of similar salad recipes

An homage in the shape of a gluten free apricot slice

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If people could be a fruit, my maternal Nana Dorothy would have been an apricot. Our grandparents owned an orchard in the Central Otago region of the South Island of New Zealand. Pop’s apricot trees were special, as was the fruit they produced. They tasted of sunshine with a hint of savoury tartness. My memories of Nana are inexorably woven together with this small pale golden orange fruit. The blushing velvety exterior of an apricot still reminds me of her luminous complexion and whilst she was warm and kind, Dorothy also had a sharp wit and tongue when it was required.

If I close my eyes and remember those visits, I think of rosehips and grey wild thyme, whispering pines and the muted golden browns and tans of the surrounding craggy Central Otago hills. Tartan woollen blankets, bountiful stone fruit, apples, pears and the low rocky walls made of the unique local schist stone of the region. I can see Pop on the tractor amongst the variegated foliage of the fruit trees. I can hear the ear splitting bark of the cherry gun and watch the frost pots being readied when temperatures were set to drop.

Dorothy was a good cook and baker. How very grown up I felt when helping her carry the wicker baskets laden with a morning tea of something homemade down to the workers. I can see and almost smell the fat juicy sausages that Nana served with her homemade, piquant apricot sauce. Her baking tin always contained a slice or cake. She was generous with food, with her love and with her particularly joyously infectious laugh that I can still hear in my head.

This apricot slice is my homage to her. Sweet, buttery, tropically coconut and vanilla; beautifully offset by the faintly tart fruit. The apricot and almond meal are happy bedmates. I wish she was still with us so I could serve her a generous portion alongside a cup of tea and hear her laugh, just one more time. If you were a fruit, what fruit would you be? I think I too, would be an apricot.

GLUTEN FREE APRICOT SLICE

WHAT YOU NEED
185g butter, room temperature
3/4 cup caster sugar
2 eggs
1 tsp vanilla essence or 1/2 tsp vanilla bean powder
100g almond meal
135g gluten free self-raising flour
1/2 cup dessicated coconut
12 fresh apricots (500g), halved and de-stoned
1 heaped tablespoon Apricot jam to glaze

HOW YOU DO IT
Preheat oven to 180C (170C fan-forced) and line a 18cm x 28cm lamington tin with baking paper.
Using a hand mixer or stand mixer, beat the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Add the vanilla.
Sift the almond meal and self-raising flour into a bowl, then stir in the coconut. Gently fold the flour mixture into the butter mixture.
Spread the mixture evenly over the base of the prepared pan.
Arrange the apricot halves cut side up on the cake batter, pressing them in slightly.
Bake for 35 to 40 minutes or until a skewer inserted into the middle of the slice comes out clean.
Whilst the cake is still hot, heat the apricot jam and brush it over the apricots.
Cool completely in the pan, then cut and serve.
Cooking Notes: this can also be served hot as a dessert with ice-cream, yoghurt or mix a tablespoon of honey into mascarpone or ricotta.

A Cheergerm adaptation of two recipes from the Taste Website. Links after photos.

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http://www.taste.com.au/recipes/26489/coconut+apricot+slice

http://www.taste.com.au/recipes/347/apricot+and+almond+slice

Quick pickled baby cucumbers, Japanese style

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Kid 1 and I were watching the lovely Rachel Khoo on her BBC cooking show when I asked him, ‘Rachel is your type, isn’t she?’ Kid 1 replied, ‘I don’t have a type, all girls are my type.’

Ummm. Think we are in trouble.

Back to food. I am on a pickling rampage. Well, that is a slight exaggeration but quick refrigerator pickles are somewhat of a revelation. If it ain’t tied down, I will pickle it.

QUICK PICKLED BABY CUCUMBERS JAPANESE STYLE

WHAT YOU NEED
350g baby cucumbers
3/4 cup Rice wine vinegar
1/4 cup water
2 tbl granulated sugar
1 1/2 tsp Sea salt
1 tsp fresh ginger, finely grated
1 tsp gluten free soy sauce
1/2 tsp Sesame oil

HOW YOU DO IT
Trim any stalks off the baby cucumbers and wash and dry them.
Pack them into a medium sized jar that holds about 500ml liquid.
Combine the rest of the ingredients in a small saucepan and cook over a medium heat.
Bring to the boil, stirring occasionally until the sugar has dissolved.
Remove from the hear and let it cool down for 10 to 15 minutes.
Pour the brining liquid into the jar, covering the cucumbers.
Let the pickles cool down to room temperature then cover the jar and shake or rotate the jar gently to distribute the ginger throughout the jar.
Refrigerate the pickles for at least one day before serving, they can last up to five days in the refrigerator.
These teeny pickled cucumbers are magnificent with a cheese platter and go really well with my Miso Glazed Eggplant and Tofu Agedashi. Add to burgers, sandwiches and they are super nice when sliced and added to the top of a taco. Failing that, there is nothing wrong with eating them straight from the jar.

A Cheergerm creation

A gluten free brownie

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Valentine’s Day is not a big deal in our household. Total respect to all you V-Day fans, we are simply just not that into it. However, I am not adverse to the idea of cooking or baking something delicious for your beloveds on this non-public holiday. (Be they lover, spouse, friend, child, sibling; you get the drift.) Creating something delicious to eat with your own mitts, is a great way of avoiding rampant heart-shaped commercialism and giving a little something of yourself to those whom you adore. (Much like making a beautiful card, something this craft-challenged Cheergerm is unable to do.)

This is a fudgy, dense, yet surprisingly melt-in-the-mouth brownie. Intensely chocolatey, decadent and not for the faint of heart. We all tussle for a piece of this on the rare occasions it is baked and every time we eat it, perhaps we love each other just a little more. (At least until the sugar high wears off.)

GLUTEN FREE CHOCOLATE BROWNIES

WHAT YOU NEED
200g unsalted butter, chopped
200g dark chocolate, broken into pieces (I used 72% cocoa content)
1 cup brown sugar
3 eggs, lightly beaten
1 tsp vanilla extract (or 1/4 tsp vanilla bean powder)
3/4 cup gluten free plain flour
2 tbl cocoa powder

HOW YOU DO IT
Preheat the oven to 190C (180C fan-forced) and line a 5cm deep, 18cm square cake pan with non-stick baking paper.
Place the butter, chocolate and sugar in a saucepan over low heat and stir constantly, until melted and smooth.
Pour the mixture into a heatproof bowl and set aside to cool slightly. (About 15 minutes.)
Add the eggs and vanilla to the chocolate mixture and mix well.
Sift the flour and cocoa over the chocolate mixture and stir to combine.
Pour the brownie mixture into the pan and bake for 20 minutes or until just set. Let completely cool in the pan.
Once cooled, lift the brownie out, wrap in plastic wrap and place in an airtight container. Stand for 1 day then cut into pieces and serve.

Recipe by Alison Roberts from Super Food Ideas, March 2005.

Quick pickled radishes

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The word ‘pickle’ tickles my fancy. For starters, it rhymes with ‘fickle’, ‘trickle’ and ‘sickle.’ (Not a word that I have had many chances to use, up until now.) Its origin appears to derive from the Dutch word ‘peckel’ which historically referred to a vinegary brine or spicy sauce, not an actual pickled vegetable. In Britain, a pickle is a relish made of chopped veggies or fruit preserved in vinegar. In the US and Canada, a pickle is widely thought of as a cucumber preserved in brine. In these here parts and in much of my foodie reading, we now seem to refer to pickles as any vegetable that has undergone the pickling process.

Getting ‘pickled’ also alludes to partaking of too many alcoholic beverages resulting in inebriation. Finally, all of this pondering leads me to the delightfully old-school sounding idiom ‘in a pickle’. Meaning to find oneself in a quandary, difficulty, tight spot or jam. (Now this is getting confusing.) Certainly a state that all of us who are undertaking the human experience, find ourselves in at one point or another. When I find myself in a pickle (the idiom, not swimming in a giant bowl of vinegary liquid), nothing soothes my troubled soul as much as spending quality time in the kitchen. Making your own preserves is a highly satisfying process. The radish and myself are good friends. This crisp, peppery root vegetable adds zing to my salads and is a favourite snack when sprinkled with a smidgen of salt. It is also delicious when pickled.

This is a quick pickle, meaning you do not need to sterilise the jars and process them in a boiling water bath to ensure shelf stability. They need to be refrigerated and are at their best when eaten in the first few days after making. These rosy-hued radishes sing with a gentle hum of chilli heat and an earthiness from the Indian spices. To add freshness and zing, pop them in salads, sandwiches, tacos or burgers. Also delicious as a condiment with cured meats, cheeses and alongside curries and casseroles.

QUICK PICKLED INDIAN STYLE RADISHES

WHAT YOU NEED
1 bunch radishes
1/2 cup sherry or red wine vinegar
1/4 cup water
2 tbl granulated sugar
1 1/2 tsps sea salt
1 tsp whole coriander seeds
1 tsp whole cumin seeds
1/2 tsp brown mustard seeds
1/2 tsp whole black peppercorns
1/4 tsp chilli flakes

HOW YOU DO IT
Wash the radishes then remove the green leafy tops, the bottoms and any hairy bits. Using a sharp knife or a mandolin (please use the guard and watch your fingers!), slice them very finely and pack them into a jar. I used a medium sized Weck jar that takes about 500ml of liquid.
In a small saucepan, combine all of the other ingredients and cook over a medium heat. Bring to the boil, stirring occasionally until the sugar has dissolved. Remove from the heat and let it cool down for about ten minutes.
Pour the brining liquid into the jar, ensuring that the radishes are covered with the liquid.
Let the pickles cool down to room temperature then cover, shake or rotate the jar gently to ensure that the spices are coating all of the radishes and refrigerate the pickles for at least 1 day before using.
They can last up to five days but they are at their best and crunchiest for the first few days.
Serve on a salad, alongside curries, as an extra taco condiment, with burgers, as part of a sandwich filling or alongside a sandwich.

Cooking Notes: it is important to use pure sea salt and not table salt as additives can make the pickling liquid cloudy.

A Cheergerm adaptation of a bunch of different recipes.

A gluten free lamington sponge and the dog ate my homework

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Australia Day had arrived. Kid 1 and myself decided to bake something in the spirit of the day. (Why not heat up the kitchen on an already hot and hazy day?) We decided upon a cake version of the iconic Aussie lamington. The perfect opportunity to try out a gluten free sponge recipe the Mothership had given me. Most accounts state that this dessert was named after Lord Lamington, a governor of Queensland in the 1800’s. It is also much loved in the country of my birth, New Zealand. My maternal grandmother adored these dipped in chocolate and coconut square sponges, particularly when they were sandwiched with raspberry jam and fresh cream.

Kid 1 was a keen apprentice, cracking eggs and jokes like the best of them. The sponge rose to the heavens and all was well with the world. Due to the days increasing heat, we decided to cool the cake downstairs. It was proudly placed on a chest of drawers near the stairs, which seemed like a good idea at the time. Half an hour went by and off I trotted to check the cake. The once magnificent, feather light sponge now had huge chunks missing from the side and there was a Hansel and Gretel trail of crumbs around the base of the stairs. Roaring in dismay, I looked up to see our dogger Elvis, standing there, guilty crumbs still attached to his fluffy bearded face. He had cleverly managed to squish his doggy snout in between the stair banisters and reach the cake.

So, yes, the dog ate my homework. No photos were taken of this once glorious behemoth on that day. (Well, except for one iPhone photo.) We cut off the dog slobbered upon portions, sliced it and added jam, cream, the icing and coconut. It was still delicious, if only half the cake it should have been.

Kid 1 and myself remade this cake a few days later and whilst it was not quite as glorious looking as the first, Kid 1 stated that it was lighter and fluffier. In terms of a cloud like sponge, this easy recipe ticks all the boxes. You do not need to separate the eggs, nor does it require any fancy gluten free flour blend. The Yak was just pleased to be given two gluten free cakes in one week. Whereas our wee canine friend should count his lucky stars he got to enjoy any at all.

GLUTEN FREE LAMINGTON SPONGE CAKE

Just a quick note on sponge baking. It’s vital to ensure that your eggs are at room temperature. Cold eggs do not hold the same volume of air as a warmer egg will and do not whip up as well. Sifting your dry ingredients twice is a good idea and never open the oven door before the minimum cooking time is up or your sponge will sink.

WHAT YOU NEED
Sponge
4 eggs at room temperature
3/4 cup caster sugar
1 cup cornflour plus 1 extra tablespoon of cornflour
1 1/2 tsps baking powder (gluten free)
Filling
Raspberry or strawberry jam
250 ml cream, whipped
Icing
1 cup icing sugar (gluten free)
1/4 cup cocoa powder
1 tsp butter, melted
Boiling water
1/4 cup desiccated coconut for sprinkling on top of the finished sponge

HOW YOU DO IT
Preheat oven to 180C (170C fan-forced) and line a 24cm springform baking tin with nonstick baking paper. (You can also use two lined individual sandwich tins.)
In a large bowl, using a mixer (I used my stand mixer) beat the eggs until frothy. Gradually add the sugar until the mixture is pale, creamy and thick and holds its shape. This process can take up to ten minutes. (Which is why a stand mixer is handy.)
Sift the cornflour and baking powder into a medium sized bowl.
Sift half of the cornflour mixture over the egg mixture and fold it in gently, then sift the remaining cornflour mixture into the bowl and fold it in gently.
Pour the mixture into the tins (or tins). If you are using the bigger tin, bake for 25-35 minutes until light, golden and the cake springs back to the touch. (Smaller sandwich tins take 15-20 minutes.)
Let the cake stand for five minutes then remove onto a wire rack to cool completely.
Icing: Sift the icing sugar and cocoa together into a medium sized bowl. Add the melted butter, then slowly add boiling hot water, mixing until the icing is a smooth, coating consistency.
Assembling: Slice the sponge in half, add a thick layer of jam on the bottom layer, goop on mounds of delicious cream (as much or as little as you fancy) and whack the other half of the sponge on top.
Drizzle the chocolate icing over the top, then sprinkle generously with the coconut.
Eat some. You won’t regret it.

Cooking Notes: having made this cake twice now, next time we will make a chocolate ganache instead of icing. Just to make it even more decadent.

A Cheergerm adaptation of a recipe my Mum gave me

Starman

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‘The Camping Collective’ does not starve. As time went on, two peeps undertook a trip to the local Seafood Co-op. The mighty hunters returned with a glorious ocean bounty. (Via the refrigerators of the Co-Op.) They had procured plump Sydney rock oysters, a slurpy minerally mouthful that we topped with a squeeze of lemon. A motza of green local prawns in their shells were tossed in oil, seasoned and barbecued. It was no hardship to partake in one of two of these juicy crustaceans. The icing on this seafood cake was a school of uber fresh flathead. Sister 4 lightly tossed these glistening beauties in seasoned cornflour (necessity is the mother of all invention) and they fried up a treat on the flat grill of the barbecue. Lip smackingly sweet and juicy.

Vegetables were also consumed. Crunchy green salads, coleslaw and one of our number made a simple white cabbage dish that hearkened back to her childhood. It was very finely sliced then dressed with lashings of lemon juice, olive oil and salt and pepper. Simply moreish.

Whilst we love to cook on our camping holidays it is a welcome relief to eat out and more importantly, not wash up. There was a lovely feed at Thai On the Rocks, we sat outside in balmy surrounds, sipping icy cold rose and perusing the vast menu. One of my favourite dishes was a deliciously creamy chicken panang and The Yak raved about a gigantic plate of stir-fried vegetables with chilli.

After our meal, sans kidlets, some of us sneaked off for a delicious post dinner gin and tonic at the Seabreeze Hotel. During dinner, we had found out that the marvellous David Bowie, the iconic Ziggy and Starman, had succumbed to the cursed cancer that has taken so many. His music speaks for itself and as an actor, he shone in ‘Labyrinth’ and ‘Merry Christmas Mr Lawrence’. We were all admirers or fans but Sister 3, perhaps, loved him the most. Over our icy cold drinks, we toasted his passing. His loss ominously highlighted the ongoing health battle of one of our nearest and dearest. And the cut was deeper. That evening, gazing at a crystal clear night sky, I imagined that I whispered ‘Farewell beautiful Starman, you really blew my mind.’

An early morning beach walk along hard sands and by azure waters to Trial Bay was rewarded with breakfast at the Trial Bay Kiosk and Licensed Restaurant. The Yak and I both had the haloumi stack with pesto, spinach and poached eggs topped with avocado. Mine was perched atop a crunchy slice of sourdough rye and The Yaks was served with gluten free toast. The Yak headily proclaimed this one of the best breakfasts he had ever eaten. Mine was very tasty, despite feeling slightly ripped off by the tiny amount of avocado. The coffee here is velvety, rich and smooth, I have no idea what their brand of coffee was. Shamefully, this Cheergerm will never make it to the lofty echelons of a true hipster.

Towards the end of our last week, we booked dinner at the Seabreeze Hotel where the food impressed and delighted. My linguine with prawns, chilli and basil was seriously good. Fat juicy prawns, perfectly cooked pasta and just a nice backbite of heat. The night was topped off by The Polish Stepfather winning a nice big meat tray. A true Aussie tradition.

More than anything, my hope is that camping provides our children with the experience of a simplified existence, of learning to be part of a communal group, to compromise and co-operate. To forgo television and play card games again. To dive into frothy waves unfettered by the multiple trappings of everyday life. This Australia Day, whilst I will be present wherever I am, a small section of my heart and mind will be back in South West Rocks. Enjoying the truly egalitarian pleasures of this vast nations amazing beaches and natural beauty.

http://www.seabreezebeachhotel.com.au

http://www.trialbaykiosk.com.au

http://www.visitnsw.com/destinations/north-coast/kempsey-area/south-west-rocks?nst=0&gclid=CO-b07HfwcoCFUosvQod7gcM3A&gclsrc=aw.ds

Stopped

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Cicada’s buzz, the heat shimmers on the tents and children play endless rounds of Uno.

The rain has left and summer is once more upon us.  Twenty eight degree days allow for fun filled beach activities and the evenings are cool enough for  sleep.

Sets of white tipped waves swell and crash against us, they are stronger than they look. Ice-creams and potato cakes from the Horseshoe Bay Kiosk rule the day.

Our camping collective eat well. Whether it be a slow roasted shoulder of lamb, a myriad of crunchy corn fritters , carnival coloured coleslaw, a mound of roast potatoes or fresh white bread rolls laden with bacon and egg.

Time slows and it is good to just stop.

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Even Cheergerms need a little holiday

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Just a wee note to say gidday and to wish all and sundry a Happy New Year. We are off on a camping trip for the next little while. Some may say our holiday collective ‘glamps’ and those people may or may not be correct. I suppose it depends on your perspective.

I leave you with a little pictorial insight into our Christmas and Boxing Day celebrations, which were held at Sister Two’s lovely family abode this year. Good times indeed.

Our camping destination is South West Rocks, a little piece of beachside heaven on the Mid North Coast of New South Wales. If the muse hits me slap on the side of the head with a piece of nice fresh fish, there may even be the odd brief holiday missive as well. Until the next time we meet, lang may yer lum reek.

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