Author Archives: Helen Jackson

Quince Cake

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Kevin
Serves 8-10

Ingredients

  • 275 g (1 1/4 cups) caster sugar
  • 4 quince, peeled,quartered and cored
  • 1 vanilla bean, split lengthways
  • 200 g soft unsalted butter
  • Cake
  • 200 g caster sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 280 g self-raising flour, sifted
  • 80 g ground almonds
  • 140 ml Greek-style yoghurt
  • Icing sugar and whipped cream to serve

 

 

Quince Frangipane Tart

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Serves 6-8.
Tart will keep in an airtight container for up to 3 days

Ingredients

  • sweet short tart shell, baked
  • 100 g ground almonds
  • 130 g whole blanched almonds, finely chopped
  • finely grated rind of 1 lemon and 1 orange
  • 2 tablespoons muscat
  • 1 cinnamon quill
  • 150 g quince paste
  • 115 g unsalted butter
  • 1/3 cup caster sugar
  • 2 eggs

 

 

Asian Chicken Salad

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Serves 4.
This salad is absolutely delicious, the ingredient list may be long but it is quick and simple to put together.
Adapted from a recipe from Spirit House in Noosa.

Ingredients

  • 1 can coconut cream
  • 1/2 cup chicken stock or water
  • 3 cm fresh ginger, thinly sliced
  • 2 teaspoons palm sugar
  • 1 tablespoon fish sauce
  • 1 teaspoon chopped coriander root
  • 650 g chicken breast fillets, skin off
  • Salad
  • 1/2 Chinese cabbage, finely chopped (alternatively use iceberg lettuce)
  • 1 carrot, grated
  • 1/2 telegraph cucumber, chopped into fine sticks
  • 1/2 cup coriander leaves
  • 1/4 cup mint leaves (Vietnamese if you have it)
  • 1/2 cup basil leaves
  • 1/2 cup peanuts, lightly roasted
  • 1/4 cup coconut thread, lightly toasted
  • dressing
  • 2 red chillies, seeds removed and finely sliced
  • 2 garlic cloves, crushed
  • 1-2 tablespoons palm sugar,
  • 2 tablespoons lime juice
  • 1/4 cup fish sauce
  • 1/4 cup rice vinegar

Rhubarb Ripple Pavlova

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Lynley Ruck
Pavlova and rhubarb semifreddo – a match made in rhubarb heaven

Ingredients

  • 3 cups rhubarb chopped into 2 cm dice
  • 2 tablespoons orange juice
  • 1/2 cup sugar
  • 50 g icing sugar
  • 1 cup cream
  • 250 g mascarpone
  • 3 egg whites – room temperature
  • 175 g caster sugar
  • 1 teaspoon cornflour
  • 1 teaspoon vinegar
  • handful pistachio nuts chopped

Method

Make a rhubarb puree (as above) stir in half the icing sugar. Whip the cream until thick and whisk through the mascarpone and ad the remaining icing sugar, it should be nice and thick. Use 2/3 of the puree in the semifreddo – save 1/3 to drizzle on top.

Find a container suitable to freeze the mixture – a used oblong ice-cream container is perfect. Put in spoonfuls of the cream mixture, and drizzle rhubarb pure on top, add another layer of cream mixture, then rhubarb – do not stir. Smooth the surface and freeze for approx 2 hours until half frozen.

Heat the oven to 140 deg C. Line a large baking sheet with baking paper. In a mixer, whisk the egg whites until stiff peaks form. Slowly whisk in the caster sugar, beating after each addition, until mixture is thick and glossy and sugar has dissolved. Beat in the cornflour and vinegar. Pile in soft folds onto the baking paper in a circle 20 cms wide. Scatter the pistachios over the top. Bake for 1 ¼ to 1 ½ hours until crisp on the outside. Cool completely then gently peel off the paper.

Remove the semifreddo from the freezer and pile in big lumps on the pavlova.  Drizzle the remaining puree over the top.