Wednesday, 29 February 2012
Crumbly pastry filled with a rich, dense fruit filling. Sound familiar? Its a sort of mince pie to eat year round instead of only at Christmas. A traditional Scottish Borders tart, Ecclefechan Tart comes from a wee village near Dumfries (not far from England) and this recipe appears to be its major export.
Variations abound depending on which baker you speak to and whose family recipe you manage to scrounge. Orange or lemon zest, cinnamon, walnuts, bright red glace cherries all appear in one version or another, occasionally a little ground almonds appear in the crust but research suggests that this instantly stops being an Ecclefechan Tart and transforms into a Borders Tart... oh the politics to be found in a dessert.
My version has walnuts for crunch, cherries for much needed colour, a weeny bit of orange zest for zestiness and absolutely no almonds in the crust.
for the pastry:
225g plain flour
2 tbsp ice cold water
Place the flour and butter in the bowl of a food processor and blitz for a few seconds until you have a crumbly texture. Add water a teaspoon at a time until the mixture comes together in a ball.
Wrap in cling film and put in the fridge to chill. Roll out and use to line a 23cm tart tin. Line the base with foil and fill with baking beans and bake for 10 mins. Remove the foil then bake another 5 mins then remove from the oven.
for the filling:
175g dark soft brown sugar
2tsp red wine vinegar
25g glace cherries
100g walnuts, chopped
zest of one orange
Melt the butter and beat together with the sugar, eggs and vinegar. Add the fruit and nuts and zest. Pour the mixture into the pre-baked pastry case and bake at 180C for 25-35 minutes. Cover the tart with foil for the last ten minutes to prevent the topping from burning.
Posted by Marie at 10:14
Saturday, 18 February 2012
Toffee Apple Crumble
100ml water225g granulated sugar
2 tbsp golden syrup
1kg apples, peeled, cored and chopped into chunks
250g blackberries or other berries
75g plain flour
Preheat the oven to 180C/Gas 4
To prepare the toffee apples, put the water and sugar, syrup and butter into a saucepan and heat till simmering. Reduce the heat after the sugar has melted and add the apples and cook, stirring gently, until just soft. Put the apple mixture into an ovenproof dish, dot with blackberries and set aside.
To make the crumble, rub the flour, butter and sugar together in a bowl with your fingertips until the mixture resembles breadcrumbs. Stir through the oatmeal then sprinkle the crumble evenly over the toffee apple mixture and bake in the oven for 20mins, or until golden and bubbling,
Serve with a drizzle of cream or custard.
Monday, 6 February 2012
The real challenge has been to avoid too many carbohydrates, and as I love bread (and especially sandwiches) more than any other food, I have taken to wrapping everything I can find in lettuce instead.
To serve, spoon some of this morish, strongly spiced pork into buttery lettuce leaf then dip in the salty sauce. It may not be a truly authentic dish but it certainly pilfers the flavours of Vietnam to brilliant effect and produces a dish that feels far from frugal.
This would make a good starter or canape with its strong gutsy flavours and quick preparation, or for a slightly more filling main course, add some rice noodles tossed with sesame oil.
Vietnamese Style Pork & Lettuce Wrap
6tbsp fish sauce
2tbsp lime juice
1 hot red chilli, thinly sliced
500g stir-fry pork
2 cloves garlic
1tbsp fish sauce
1tsp lime juice
zest of 1 lime
1 stalk lemongrass, finely chopped
1 tbsp ginger
1 hot red chilli, thinly sliced
2tbsp vegetable oil
1 butter lettuce to serve
For the dipping sauce:
Whisk together the sauce ingredients and set aside
For the pork:
Combine everything except for the oil together in a bowl and marinate for a couple of hours or, if you have time, overnight.
Add the vegetable oil to a wok and heat until it begins to smoke.
Stir fry the pork in the wok for 3-4 minutes until cooked through and starting to brown.
Remove from the heat and serve with the lettuce and dipping sauce
Posted by Marie at 20:16