I think candied peel is one of those things that fits with my whole philosophy of using everything you can from the food you produce and purchase. Whilst not in the same league as Grapefruit peel, lemon and orange peels are just as tasty and even easier for me to get hold off and thus make.
The process makes the peel become sweet, losing the bitterness, yet still holding onto that tartness, and once used to cook with a second time – such as on a baked ham or on top of cakes, takes on a crystal like transformation that is chewy and just a true decadence.
There are hundreds of recipes to make this – each with their own twists, but here is my version: Continue reading
I spoke about the joys of having a citrus tree in the garden a few posts back. As mentioned, knowing that my trees have not been treated with any form of chemical solutions means that I feel more comfortable in using the orange peel for a variety of uses. This time around, I make a small batch of marmalade that is a double bonus – a most wonderfully aromatic household incense whilst cooking and a perfect one-jar breakfast spread that happens to make a wonderful gift.
As I said, I’ve been hooked on raw cacao and recipes that utilise it lately. After experimenting with the ox cheeks, I looked up some classic Mexican dishes and found a hundred versions of chocolate and chilli based sauces. One that caught my eye was a brown mole sauce used with chicken and light coloured game. Which led me to creating this interpretation of Rabbit with mole dish.
This works for practically all pumpkin types, I actually prefer the Queensland Blue, but have made it with Japanese and Butternut as well.
The thing I love about this recipe is that it is a thick mix, which means you can then use it as a base for a thinner soup, continue to reduce it for a pasta sauce or add some creamy cheese (or sour cream or yoghurt) to turn it into a dip!
Another Autumn/Winter meal … I really should stop cooking these in Summer! But as always, whenever I have bad day, I just need to distract myself, so into the kitchen I go and bury myself in the preparation of a meal.
The roast pork belly is the simplest thing in the world, with a basic wet marinade rub and a low heat, it really is set and forget.
The coleslaw is delicious, offering a mix of sweet, spiciness and acidic zest that comes together so well.
Finally, who can resist the rich flavours of caramelised roasted garlic aoili?
A nice, basic and heartily satisfying meal great for a winter’s night. Brought up out of my scraps of paper for Jack who had some chicken breast and wanted “something savory and Italian tasting” to cook.