tag:blogger.com,1999:blog-35749755843161429672024-03-06T11:05:05.049+11:00The Food VineCheryl Stevnshttp://www.blogger.com/profile/10977941675945595063noreply@blogger.comBlogger206125tag:blogger.com,1999:blog-3574975584316142967.post-57904610493725757802016-01-14T16:58:00.001+11:002016-01-14T17:01:48.283+11:00caramelised carrot soupInspired by the famous French dish Consommé de Boeuf Royale I substituted the components with Modernist Cuisine’s mega flavoured <a href="http://modernistcuisine.com/recipes/caramelized-carrot-soup-no-centrifuge-necessary/" target="_blank">caramelised carrot soup</a> with a coconut cream custard island topped with gently sauteed carrot ribbons, toasted coconut strands, roasted black sesame seeds and fresh tarragon.<br />
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<span class="s1">A classic dish now with an Asian twist!</span></div>
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For the coconut cream islands:</div>
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Take 3 egg yolks and 1 whole egg and 1 cup of coconut cream - mix well and pour into greased dariole moulds. Place the moulds side by side into a baking dish and pour in enough boiling water to come half way up the sides of the moulds and bake for one hour at 130C fan forced. Turn out onto serving dishes when slightly cooled.</div>
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With the custards in place gently pour in the soup - not too much as it is very rich. Top the custards with the garnishes listed above and serve.</div>
Cheryl Stevnshttp://www.blogger.com/profile/10977941675945595063noreply@blogger.com1tag:blogger.com,1999:blog-3574975584316142967.post-7600001354926698742015-08-18T19:39:00.001+10:002015-08-18T19:39:01.318+10:00game pithiviers<br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqpxjTsli0VHTsQHW2-OcGQgwP-rq5dzsriN4JHFjSLWnEC4TsrXXjKOcoBdEzufH3YQdZdsnwqlyo2QEPlCL717eUsJe7kgZj_JJ74eW2ChIBduM-beve72MrEN2hyphenhyphenZDE1C4AdiMFsy4/s640/blogger-image-1163371682.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqpxjTsli0VHTsQHW2-OcGQgwP-rq5dzsriN4JHFjSLWnEC4TsrXXjKOcoBdEzufH3YQdZdsnwqlyo2QEPlCL717eUsJe7kgZj_JJ74eW2ChIBduM-beve72MrEN2hyphenhyphenZDE1C4AdiMFsy4/s640/blogger-image-1163371682.jpg"></a></div><div class="separator" style="clear: both;">These lovely little savoury pies are my favourite things to make at the moment. Filling ideas are endless but as we're in France I couldn't resist using duck confit and pigeon breast. The two ingredients so hard to find elsewhere.. well that's not entirely true but at least here duck confit can be bought all ready to go which saves hours of time..and we have a local pigeon farmer. Substitute quail breasts for pigeon for ease if you have trouble sourcing them and use a mix of minced veal and duck beast instead of duck leg confit.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">The other thing worth noting is the pastry. Here too in France I can buy fresh puff (or any other kind for that matter) in the cold fridge in the supermarket. It's superior pastry and the cooked result is perfect but whatever you do buy puff pastry don't bother to make your own, it's far too time consuming for this.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Recipe is for 6 pithiviers:</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Roll out your bought puff or sheet pastry and cut out twelve (12) 10cm circles with a fluted cutter. Place these circles onto baking paper on a large baking tray (or 2 small) and place in the fridge. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Ingredients:</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">2-3 sheets of puff pastry</div><div class="separator" style="clear: both;">2 duck confit legs, shredded and blitzed briefly in a mini food processor</div><div class="separator" style="clear: both;">8 quail or pigeon breasts, finely diced into tiny tiny cubes</div><div class="separator" style="clear: both;">1 large carrot, streamed, diced into tiny tiny cubes</div><div class="separator" style="clear: both;">1 packet fresh spinach, wilted in boilng water for 1 second and dried out with paper towel</div><div class="separator" style="clear: both;">salt & pepper to taste</div><div class="separator" style="clear: both;">1 whole egg whisked</div><div class="separator" style="clear: both;">25g fresh breadcrumbs</div><div class="separator" style="clear: both;">a few fresh French tarragon leaves chopped (or use thyme if you like, instead)</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">To glaze: 4 egg yolks - NO whites, please</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Method:</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Oven to 230 C</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Mix all the above ingredients together except the pastry and egg yolks. Remove the ready cut circles from the fridge and brush all twelve with egg yolk and place 60g of the mixture into the middle of 6 circles. Place the other 6 circles over the top but upside down so the egg side is facing down and over the ingredients. Squash out all the air and firm the sides of the circles with your fingers. Brush egg yolk all over and place in fridge for 15 minutes. Remove, brush again with more egg and place back in fridge for another 30 minutes or until you are ready to cook which might even be the next day. DO NOT cover the pithiviers at any stage of this procedure.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">When you want to cook them take the next size cutter, 9cm, and recut them so the edges are neat discardng the rough edges.. Gently flute the edges at intervals wth a knife and lightly score the tops for presentation sake. Bake on the baking paper on the tray (s) in a very hot oven, 230C for exactly 15 minutes. Remove and rest for 5 minutes.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Serve with a madeira jus and a little oiled salad on the side or whatever takes your fancy.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Once you have mastered the technique required to make pithiviers use your imagnation to invent novel ideas to fill them. 1 pithivier (pronounced: pee thiv ee ay) is enough for each person as a starter with garnish or for lunch with perhaps a more substantial salad on the side.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Have fun!</div><div class="separator" style="clear: both;"><br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnhRMCGcyaU283BihPnqD-iu60u-4q2E7rcZOAD-ir9FHzYs5kaQvqXN3z2mj3gF2atQRjgzcQsw_3HCX_feqVThfK1b9tjASWZbGyS3EVw0A1K6_T89lrYtfo6FcEDE83wbrhByOm6fo/s640/blogger-image--929977230.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnhRMCGcyaU283BihPnqD-iu60u-4q2E7rcZOAD-ir9FHzYs5kaQvqXN3z2mj3gF2atQRjgzcQsw_3HCX_feqVThfK1b9tjASWZbGyS3EVw0A1K6_T89lrYtfo6FcEDE83wbrhByOm6fo/s640/blogger-image--929977230.jpg"></a></div></div>Cheryl Stevnshttp://www.blogger.com/profile/10977941675945595063noreply@blogger.com0tag:blogger.com,1999:blog-3574975584316142967.post-25005271719567247912015-08-18T18:48:00.001+10:002015-08-18T18:48:01.513+10:00duck breast carpaccioServes 4 as a starter<div><br></div><div>Ingredients:</div><div><br></div><div>1 duck breast, fat removed</div><div>fresh rocket</div><div>hazelnuts, chopped</div><div>rind of 1 orange</div><div>1 small fennel bulb, grated</div><div><br></div><div>for the sauce:</div><div><br></div><div>juice 1 orange</div><div>10ml hazelnut oil</div><div>10ml extra virgin olive oil</div><div>10ml sesame seed oil </div><div>10ml balsamic vinegar</div><div>10ml light soy sauce</div><div>pinch of ginger powder</div><div>salt & pepper </div><div><br></div><div>Method:</div><div><br></div><div>Wrap and place the duck breast in the freezer and leave for 1 hour to firm up enough to slice..</div><div>Mix all the sauce ingredients together and leave to one side.</div><div><br></div><div>Remove the duck from the freezer and slice either on a machine or by hand into very fine slices. Spread the rocket out onto a serving plate, lay the duck over the rocket. Moisten with the sauce and garnish with hazelnuts, fennel and orange rind.</div><div><br></div><br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbiOUOQTxnOGtg_IPtuaL7ONDdjRe2Y8Pi8xcvtTLKHjIeP75kQJG71x9QGPB6xOHLxR3b_MGNPqa9IheWs4qY9wGbQHKk_5IVYzVSnfMIbnKuweuXglKOISZLFRya5EidmufZIuE4fxE/s640/blogger-image--1184538370.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbiOUOQTxnOGtg_IPtuaL7ONDdjRe2Y8Pi8xcvtTLKHjIeP75kQJG71x9QGPB6xOHLxR3b_MGNPqa9IheWs4qY9wGbQHKk_5IVYzVSnfMIbnKuweuXglKOISZLFRya5EidmufZIuE4fxE/s640/blogger-image--1184538370.jpg"></a></div>Cheryl Stevnshttp://www.blogger.com/profile/10977941675945595063noreply@blogger.com0tag:blogger.com,1999:blog-3574975584316142967.post-10618340020768171052015-02-02T15:10:00.001+11:002015-02-02T15:10:19.374+11:00better for you than a fistful of dollars!<br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhhIauEWOVU_3EOxfE5WsZhMcTZmoN4HNlhgW9GKWiSzmkt71S4pBVLseQXQUAE6pwEDg1FCiwNoOpDf2pUVVGV6I30BwVv79xDx6Iibyhg-8gCNH-CNoIyKqerPcam11l0T0lniI2O8I/s640/blogger-image--29767208.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhhIauEWOVU_3EOxfE5WsZhMcTZmoN4HNlhgW9GKWiSzmkt71S4pBVLseQXQUAE6pwEDg1FCiwNoOpDf2pUVVGV6I30BwVv79xDx6Iibyhg-8gCNH-CNoIyKqerPcam11l0T0lniI2O8I/s640/blogger-image--29767208.jpg"></a></div>Cheryl Stevnshttp://www.blogger.com/profile/10977941675945595063noreply@blogger.com0tag:blogger.com,1999:blog-3574975584316142967.post-13662550792244484652015-02-01T11:39:00.001+11:002015-02-02T14:29:25.400+11:00Sunday night pasta<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">The final of the Australian Open is on tonight and my Djoko is up to grab the title, fingers crossed and I'm not prepared to miss one little bit of it.</span> <span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">So am I being lazy or what? Yes, probably but with good reason. </span><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Here's what you need to do for a stress free night when you can put your feet up and enjoy this quick pasta dish - tennis and all. </span><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnwLIiseqmMDuc7TIXXfrhfAL2wBWnVnM9Rdw4YGKmTUJBKJGXHbKLUIJdYybRMpBvCzj-AsEXEO-xMDvK3qePBQDc7abMU6jssFyk9L-aFQDFtyzJn40jcD5zY6JgnBHMBc4uR6y9jvY/s640/blogger-image-1835009831.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnwLIiseqmMDuc7TIXXfrhfAL2wBWnVnM9Rdw4YGKmTUJBKJGXHbKLUIJdYybRMpBvCzj-AsEXEO-xMDvK3qePBQDc7abMU6jssFyk9L-aFQDFtyzJn40jcD5zY6JgnBHMBc4uR6y9jvY/s640/blogger-image-1835009831.jpg"></a></div><br></div><div>Cut a whole heap of washed baby tomatoes in half and place them in a microwave proof dish.</div><div><br></div><div>Chop up two garlic gloves in tiny pieces and scatter over the tomatoes.</div><div><br></div><div>Then scatter on some dried chilli flakes.</div><div><br></div><div>Add some washed and dried salted capers.</div><div><br></div><div>Sprinkle on a teaspoon of sugar (I use raw).</div><div><br></div><div>then add 3-4 chopped anchovies (optional).</div><div><br></div><div>Finish with a good grinding of black peppercorns but go easy on the salt if using anchovies.</div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Tear up a small handful of fresh basil leaves and give the dish a generous slug of extra virgin olive oil.</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Microwave on high for 20 mins. Set aside to cool.</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Add to cooked pasta of your choice - fettuccini or spaghettini work well - turn the tomatoes gently through the pasta to incorporate.</span></div><div><br></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">Serve with freshly grated Parmesan, a little more torn basil and add extra anchovies if desired.</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><br></font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">Eat well and enjoy with a nice glass of red. Here's to Djoko. Cheers!</font></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><br></div><div><br></div><div><br></div><div><br></div><div><div><br></div><div><br></div></div>Cheryl Stevnshttp://www.blogger.com/profile/10977941675945595063noreply@blogger.com0tag:blogger.com,1999:blog-3574975584316142967.post-90287242433204696822015-01-05T15:41:00.002+11:002015-01-05T15:41:37.387+11:00pomegranate honey<div class="separator" style="clear: both; text-align: center;">
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Thanks go to both the food writer <a href="http://howtoshuckanoyster.com/" target="_blank">Charlotte Wood</a> and Lucy Dodd's food blog <a href="http://nourish-me.typepad.com/" target="_blank">Nourish Me</a> for the superb idea of mixing pomegranate seeds and a little shaved skin of the whole fruit into a jar of honey. What could be easier, tastier and better for you and it's a cure for a sore throat as well!<br />
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There's nothing to this other than I've stated above. Use a lemon zester if you have one or otherwise use a very sharp knife to finely slice up a little of the skin avoiding the white pith. Wear gloves and an apron when cutting the fruit (pomegranate stains are almost indelible). Cut a whole pomegranate in half and either bang out the seeds or squeeze them out by hand making sure there is no white membrane attached to them. Drain away any juice and reserve on the side to drink later.<br />
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Pour a jar of honey into an airtight container, add the drained seeds and the peel and close tightly. Leave in the pantry for a couple of weeks for the flavours to marry. The colour and texture will change to a pinkish hue and will have a thiner consistency. Place in the fridge and simply top up with more honey, seeds and peel as the level goes down with use.<br />
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Divine served drizzled over ice cream, yoghurt or on salads or anything that compliments a sparkling sweet-tart flavour.<br />
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Pomegranates are loaded with potassium and vitamin C. The seeds are translucent, luscious, brilliant-red and jewel like. This would be a perfect accompaniment to a Christmas feast and I should have posted this recipe for Christmas this year but like everyone, time got away from me.<br />
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HAPPY NEW YEAR !!!<br />
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Cheryl Stevnshttp://www.blogger.com/profile/10977941675945595063noreply@blogger.com0tag:blogger.com,1999:blog-3574975584316142967.post-40343377758746391712014-11-03T18:16:00.001+11:002014-11-03T18:32:38.367+11:00Oeufs en Meurette (eggs poached in red wine)<div class="separator" style="clear: both; text-align: center;">
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This is my interpretation of a famous French classic and I've voted it my starter of the year. Fitting I think too for The Food Vine's 6th birthday on 1st November just gone.<br />
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You might want to try this recipe several times before serving it for a special meal - it's not easy to do and it takes patience and care but if you take into account the following tips your chances of getting it wrong up are fairly slim.<br />
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This is a beautiful and elegant dish and a perfect starter for a French styled meal.<br />
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Ingredients for 4 servings:<br />
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4 very fresh large eggs<br />
500g fresh mushrooms: portobello, swiss brown etc..<br />
1 eschallot, finely chopped<br />
1 small knob of butter<br />
1 tablespoon parsley, finely chopped<br />
1 tablespoon double cream<br />
4 slices of white bread, toasted then cut into a disc about 2 inches in diameter<br />
1 bottle of good red wine<br />
1 x 28g beef or veal stock pot portion and 2 tablespoons water<br />
2 slices of prosciutto<br />
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Method:<br />
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Cook the eschallots and mushrooms in the butter over a low heat until the mixture is cooked through and all the moisture has evaporated. Add the cream and finely add the parsley. Turn into a small bowl, cover and place in the refrigerator.<br />
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Prepare a bowl of ice and water and leave it standing next to the cooker. Pour enough red wine into a very small frying pan (reserve what's left in the bottle). Bring the wine to boiling point then turn it down to the lowest heat setting. Crack one egg into a small cup then slide the egg into the wine. Set the timer for 3 minutes. Baste the egg yolk continually. After 3 minutes remove the egg with a slotted spoon and carefully place the cooked egg into the ice water. Repeat this with the other three eggs. Place the cooked eggs in the ice bath into the refrigerator.<br />
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Pour the wine from the frying pan into a medium size saucepan. Add the rest of the wine to the saucepan from the bottle. Bring the wine to the boil, turn down the heat and simmer until reduced by three quarters of its original volume. Add the stock and 2 tablespoons of water. Reduce by half. The sauce should be thick enough to coat. If it isn't whisk in a pinch of xanthan powder until you achieve the desired consistency. Cover and place in the refrigerator.<br />
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To plate up:<br />
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Toast the bread. Cut out a two inch disc from each slice. Spread a thick quantity of the mushroom mixer over the top of each disc and place the discs in the centre of four serving dishes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIUiukQIvQcSmOH0fwReM10ScuR0zHNo4fWwY0jg3ZBGXqcBImtx4RK-aKNcvB6xQLC-OiraWbtNu9VmZQVflS7n9ULlfjiDFBDyB_ad49VD2HomD2_PZZ0xlJNDcCXV0zlKGnffoZdB4/s1600/IMG_1254.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIUiukQIvQcSmOH0fwReM10ScuR0zHNo4fWwY0jg3ZBGXqcBImtx4RK-aKNcvB6xQLC-OiraWbtNu9VmZQVflS7n9ULlfjiDFBDyB_ad49VD2HomD2_PZZ0xlJNDcCXV0zlKGnffoZdB4/s1600/IMG_1254.JPG" height="240" width="320" /></a>Cook the 2 slices of prosciutto in a little oil until crisp. Drain. Cut each slice into two. Set aside.<br />
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Take the eggs from the refrigerator. Very carefully drain off the ice water. Boil the kettle. Carefully fill the bowl with boiling water and leave to stand for 2-3 minutes. Take a slotted spoon and carefully remove each egg, one by one and place on top of the four discs. Heat the sauce in the microwave for 1-2 minutes. Coat each egg with a little sauce. Place a piece of prosciutto across or alongside each egg and garnish with a little parsley or fresh bay leaf. Serve immediately.<br />
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Note: 'Continental' produce highly concentrated stock portions called: Stock Pot - they come four to a pack weighing about 28g each. Ideal for this sauce. If these aren't available to you use any other stock but then you will probably most definitely need to thicken the finished sauce with xanthan powder or similar.<br />
<br />
Bon Appetit!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRjXW9PxLwdm4dT8UqXjDizGhUcBgMgDRMrK61mHvZ1I5XvRZzAnEWBKQ5Gr9yOPfWHsoP3bSWYUAmywWb6eHi5mP7f_UWlZ6DFrdAgRPBk-svaJy96N5Yji34HVHQpgMJj8ibDuK-AFQ/s1600/IMG_1256.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRjXW9PxLwdm4dT8UqXjDizGhUcBgMgDRMrK61mHvZ1I5XvRZzAnEWBKQ5Gr9yOPfWHsoP3bSWYUAmywWb6eHi5mP7f_UWlZ6DFrdAgRPBk-svaJy96N5Yji34HVHQpgMJj8ibDuK-AFQ/s1600/IMG_1256.JPG" height="300" width="400" /></a></div>
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<br />Cheryl Stevnshttp://www.blogger.com/profile/10977941675945595063noreply@blogger.com1tag:blogger.com,1999:blog-3574975584316142967.post-49185914474280402922014-09-18T23:33:00.001+10:002014-09-18T23:33:03.497+10:00San Sebastian's best....Pintxos bars:<div><br></div><div>La Cuchara de San Telmo</div><div>Zeruko</div><div>Borda Berri</div><div>A Feugo Negro</div><div>Atari</div><div>Ganbara</div><div>La Vina</div><div><br></div><div>Best value for money restaurant:</div><div><br></div><div>La Fabrica</div><div><br></div><div>Best restaurants for atmosphere (in the old port):</div><div><br></div><div>Marinela and the San Sebastián</div><div><br></div><div>Best fine dining:</div><div><br></div><div>Mugaritz</div><div>Arzak</div><div>Martin Berasategui</div><div><br></div><div>Going there? try this new tour operator: tobebasque.com</div><div><br></div><div><br><div><br></div><div><br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPLgod1fLqXymGJ2NkcEOa-sMAinIoSuSfynjwBz1WKbcKGr0-05ImOFx5O0n60-1_XV3qR5Mg5MMGJpOQJ67a9Fs0Od6vuZcWYhN58bR12jZN5TERO8fT_WcH2iOGXgF9sHXUO3EnCjU/s640/blogger-image-1012622833.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPLgod1fLqXymGJ2NkcEOa-sMAinIoSuSfynjwBz1WKbcKGr0-05ImOFx5O0n60-1_XV3qR5Mg5MMGJpOQJ67a9Fs0Od6vuZcWYhN58bR12jZN5TERO8fT_WcH2iOGXgF9sHXUO3EnCjU/s640/blogger-image-1012622833.jpg"></a></div></div></div>Cheryl Stevnshttp://www.blogger.com/profile/10977941675945595063noreply@blogger.com0tag:blogger.com,1999:blog-3574975584316142967.post-4044319849191175352014-04-06T16:41:00.001+10:002014-04-06T16:45:08.209+10:00Simple is best!<br><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf_PjM0qDxl1VKud-K0GHBCjnfEIchnOOSHzqsKDuodeMnv_6pBXWTr7VFxXmDfBCPT6lFTowaNo5Qv0TRIrqPRugUyWiizQxiJnyYbani4K3wl8H7D4cgZ3ZEspBICE7c_z8CXLi40GI/"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf_PjM0qDxl1VKud-K0GHBCjnfEIchnOOSHzqsKDuodeMnv_6pBXWTr7VFxXmDfBCPT6lFTowaNo5Qv0TRIrqPRugUyWiizQxiJnyYbani4K3wl8H7D4cgZ3ZEspBICE7c_z8CXLi40GI/" alt="Easy Blog Photo" class="alignright" width="300" height="225"></a><div> I can't claim to have put this lovely dish together, oh I wish!
I actually experienced it in a restaurant in Spain in a place whose name escapes me for the moment. Divine isn't it?
Oh so simple - almost nothing at all - a de-seeded, skinned tomato with a slice of perfectly cooked tuna floating above like a cloud.
I really don't want to go on about fresh food too much - I think we're all a bit tired of chef talk and their rantings about how important it is to have the freshest of the fresh ingredients. Yes, we all know that! Although I bow to their philosophy I'd just love to hear something new - tell us something different...
Meanwhile this dish is all about love, simplicity and yes of course it's fresh.... gloriously so!
<br></div>Cheryl Stevnshttp://www.blogger.com/profile/10977941675945595063noreply@blogger.com0tag:blogger.com,1999:blog-3574975584316142967.post-23529965495811313612014-03-15T12:13:00.000+11:002014-03-15T16:21:38.509+11:00tip of the week - make your food shine!Glucose Wash<br>
<br>
Make up a wash comprising one teaspoon liquid glucose (corn syrup) with one tablespoon water. Mix well over a low heat for a minute until combined. Take a pasty brush and 'paint' the piece of meat, fish or chicken you are about to sear - the painted side (presentation side) goes down first - cook to desired doneness and turn over - paint second side and sear again until cooked to your liking. The perfect shine every time!<br>
<br>Cheryl Stevnshttp://www.blogger.com/profile/10977941675945595063noreply@blogger.com0tag:blogger.com,1999:blog-3574975584316142967.post-58840880213574701792014-03-12T08:00:00.000+11:002014-03-12T08:00:42.051+11:00Spicy Prunes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5p_5H-cX8TCL0cUyZeR4PlM53Hj87_S1AH5xlvLTDJBCcBGphNewHIvTtGvmN3wXBwbPYjwsNoPt0ZH2gljBgyquhWKk6g_uoPctI1kt_MghNF5OsI_k_ODerTWqnEbh7qp38zliTR_I/s1600/IMG_0134.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5p_5H-cX8TCL0cUyZeR4PlM53Hj87_S1AH5xlvLTDJBCcBGphNewHIvTtGvmN3wXBwbPYjwsNoPt0ZH2gljBgyquhWKk6g_uoPctI1kt_MghNF5OsI_k_ODerTWqnEbh7qp38zliTR_I/s1600/IMG_0134.JPG" height="240" width="320" /></a></div>
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These spicy prunes don't photograph very well but believe me they are delicious. This recipe was given to me by Judy Newell who owns Rangimarie Beachstay on the east coast of NZ's north island. If you don't want to go to the trouble of making spice vinegar any strong vinegar will do instead.<br />
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Ingredients:<br />
<br />
450g pitted prunes<br />
1 cup spiced vinegar<br />
1 cup soft brown sugar<br />
1 cup water<br />
1 teaspoon ground cloves<br />
1/2 teaspoon ground cinnamon<br />
<br />
Method:<br />
<br />
Place all the ingredients in a small pan and bring to the boil. Simmer for ten minutes. Cool and bottle.<br />
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Spiced Vinegar:<br />
<br />
Ingredients:<br />
<br />
2 teaspoons allspice<br />
1 teaspoon mustard seeds<br />
2 bay leaves<br />
1 blade of mace<br />
1 teaspoon cloves<br />
1 stick cinnamon<br />
6 peppercorns<br />
1 small thumb ginger, chopped<br />
1 litre vinegar (malt)<br />
<br />
Method:<br />
<br />
Tie the spices in a muslin bag, place in a covered pan with the vinegar and heat slowly to boiling point. Leave to stand for two hours then remove the muslin bag and discard it except the cinnamon stick. Pour the spiced vinegar and place the cinnamon stick into a suitable bottle for storage. This vinegar keeps indefinitely.<br />
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<br />Cheryl Stevnshttp://www.blogger.com/profile/10977941675945595063noreply@blogger.com0tag:blogger.com,1999:blog-3574975584316142967.post-89572161109022951422013-07-20T01:57:00.001+10:002013-07-20T02:02:16.764+10:00Spain - under my skin<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg15ANF4WTaKlcj1MUbcqjKWNTlNFaUjHNck9G6DpCZI_om-zBMsbLGkCJ7PfCCWOW-nds8_NlaQtk4ivjaho78k-CJLDL7Cgmwhblml5mdEPSY2AfL616N5JhjMP0darxSXucDdplpwI0/s1600/IMG_7505.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg15ANF4WTaKlcj1MUbcqjKWNTlNFaUjHNck9G6DpCZI_om-zBMsbLGkCJ7PfCCWOW-nds8_NlaQtk4ivjaho78k-CJLDL7Cgmwhblml5mdEPSY2AfL616N5JhjMP0darxSXucDdplpwI0/s320/IMG_7505.JPG" width="320" /></a></div>
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Spain has a way of getting under my skin, it's a country I can't get out of my head once back home. We've just returned from a dream two weeks. Rediscovering Barcelona and Port Andratx on Mallorca and getting to know Valencia and doing the tapas trail in Logrono. As always - not enough time but enough to feel enthusiastic to recreate and evoke the tastes and flavours in my own kitchen here in France. Some of the most remarkable food was the simplest. Isn't it always? My favourite from this trip: sepia (cuttlefish) on the plancha. I'm hooked. In Valencia black paella was new for me as was suckling lamb done in a wood fired oven in Logrono. Absolutely no complaints.<br />
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Trouble is getting the ingredients. Here in south west France the local (fantastic) produce is very regional so finding 'proper' Spanish ingredients comes as a challenge. However, I've made a start with a well known dish from where in Spain it comes I'm not sure but it's a safe bet for me. Black pudding is easy to find here and very delicious it is from the town of Vic-en-Bigorre at our local Saturday market. Black pudding is not everyone's cup of tea but if you have the chance to taste a really good one you'll soon be converted. The best black pudding I have ever had comes from Burgos in Spain and includes rice and for my money nothing else touches it.<br />
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This is not really a recipe as such it's just a case of putting all these splendid ingredients together. I doubt scallops are traditional in Spain but I've married them here with the morcilla (black pudding) as a flavour experiment. The texture of the scallops and the creaminess of the black pudding feel right in the mouth heightened by the succulent beans and the fresh, tangy mint. It feels good. Essential ingredient next is the sea salt.<br />
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I first made this dish about thirty years ago. Spurred on by the loveable English cook, Keith Floyd, whose love of Spain matched my own and whose love of slapping up great simple ingredients with a glass of wine in his hand and a great amount of gusto enthused us all. He made us feel happy, not just about his cooking but about life and living and sharing. I can't quite remember off the top of my head how he made his broad bean dish but ever since then I've been putting together one version or another. The following is how I made it last night. Next time might be different. I might add some jamon Serrano and a splash of white wine or not as the case may be.<br />
<br />
Serves: 2 as a main course<br />
<br />
1 x 500g small black pudding, sliced into even 2cm slices<br />
500g frozen broad beans<br />
2 tablespoons extra virgin olive oil<br />
1 medium sweet white onion, finely sliced<br />
6 scallops with or without coral<br />
Sea salt and ground black pepper<br />
Handful of fresh mint leaves<br />
<br />
Method:<br />
<br />
Transfer the frozen broad beans to a bowl and pour over enough boiling water to cover. Leave for a few minutes to cool then pod each bean of its tough outer shell. Discard the shells and set the podded beans aside.<br />
<br />
In a medium sized frying pan heat the oil and sear the scallops for two to three minutes on each side until they are cooked through and lightly browned. Remove and keep warm.<br />
<br />
Add the onion to the pan and gently cook until soft and translucent. Remove and keep warm.<br />
<br />
Add the black pudding to the pan and cook until it is cooked through - about two to three minutes on each side.<br />
<br />
Return the onion to the pan with the black pudding and add the beans. Cook a further few minutes, gently turning the ingredients around to mix together but without breaking up the delicate slices of meat.<br />
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Place the scallops on top, scatter over the mint and liberally sprinkle with sea salt and ground black pepper. An extra splash of extra virgin olive oil will help loosen the ingredients and given an extra sheen. Serve immediately.<br />
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<br />Cheryl Stevnshttp://www.blogger.com/profile/10977941675945595063noreply@blogger.com1tag:blogger.com,1999:blog-3574975584316142967.post-40011862862914022212013-05-13T15:40:00.001+10:002013-05-13T15:56:52.865+10:00taking a break!<br />
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autumn sunset at Binbilla, our home in the Hunter</div>
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Regular posting on the foodvine has
suffered since the beginning of 2013 while I sat back to write
another cookbook, the Recipe Tin. Now the book is finished, published
and for sale (see opposite) I feel I can take a well deserved break
from food writing. I apologise to my regular readers but I will make
amends in the months to come. <br />
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Cheryl Stevnshttp://www.blogger.com/profile/10977941675945595063noreply@blogger.com0tag:blogger.com,1999:blog-3574975584316142967.post-69305425830172444482013-05-01T12:09:00.001+10:002013-05-01T12:10:22.493+10:00Turkish bread<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPFCbiWukCelTRHrtEOSRp804evg8s5Z0XfjOS4JDJ9seD2F7fP1jthyphenhyphenIojGUgxhAvERd0fqc54EzvM1BZC4NqnbaPgvu-gNQEjtsRPogquoqQDZuW8e1_CfoYm16a4enf8oM_n3pX5yo/s1600/IMG_6911.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPFCbiWukCelTRHrtEOSRp804evg8s5Z0XfjOS4JDJ9seD2F7fP1jthyphenhyphenIojGUgxhAvERd0fqc54EzvM1BZC4NqnbaPgvu-gNQEjtsRPogquoqQDZuW8e1_CfoYm16a4enf8oM_n3pX5yo/s320/IMG_6911.JPG" width="320" /></a></div>
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Don't go on a diet and then decide you
can't live without Turkish bread – it's not Moorish for
nothing. When you're all back to your slicey self bake a batch and
never mind the calories. It's a bit messy forming into ovals so you
might curse me at this stage but otherwise it's a simple bread with
no kneading involved. You will need an electric mixer - don't attempt
it otherwise.</div>
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Ingredients:</div>
<div style="margin-bottom: 0cm;">
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<div style="margin-bottom: 0cm;">
375ml warm water</div>
<div style="margin-bottom: 0cm;">
2 teaspoons dried active yeast</div>
<div style="margin-bottom: 0cm;">
½ teaspoon sugar</div>
<div style="margin-bottom: 0cm;">
125ml extra virgin olive oil</div>
<div style="margin-bottom: 0cm;">
5 tablespoons plain yoghurt (at room
temperature)</div>
<div style="margin-bottom: 0cm;">
562g plain white flour</div>
<div style="margin-bottom: 0cm;">
2 teaspoons salt</div>
<div style="margin-bottom: 0cm;">
½ teaspoon cumin seeds</div>
<div style="margin-bottom: 0cm;">
1tsp sea salt</div>
<div style="margin-bottom: 0cm;">
1 teaspoon nigella seeds or black
sesame seeds</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<b>Method:</b></div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
Use the bowl of a mixer like a Kitchen
Aid or Kenwood or similar. Place the water in the bowl of the
machine and stir in the sugar then sprinkle the yeast over the top.
Leave to activate for five minutes. When it starts to foam and you
see a little movement on the surface it will be ready.</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
Add the flour, yoghurt, oil and salt
(in this order). Mix on a low speed for six minutes.</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
Cover the bowl with a clean tea towel
and leave it in a warm place for two hours to double in size.</div>
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Preheat the oven to 190C.</div>
<div style="margin-bottom: 0cm;">
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Line two baking sheets with baking
paper.</div>
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<br /></div>
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Turn the dough out onto a floored board
and punch down. Divide in two portions. Smooth a portion onto each
tray to form ovals approximately of 33cm x 13 cm. Drizzle with a
little extra virgin olive oil, sprinkle over the seeds and salt.</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
Bake the bread in the oven for 23
minutes. Remove (from the oven) the bread tray from the top shelf.
Swap the bottom shelf bread tray up to the top shelf. Bake for a
further two minutes. Return the first tray to the oven, to the lower
shelf and bake both for a further five minutes.</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
Remove both trays from the oven and
slip them off the paper onto a wire rack to cool.</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
I find two loaves is too much for us so
I cut and freeze one as soon as it is cold enough. I love it split
and toasted for lunch and it's excellent sliced very thin and used to
serve with dips – especially ones like broad bead, carrot and chick
pea.</div>
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<br /></div>
<div style="margin-bottom: 0cm;">
<b>Note: </b>
</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
Three things kill yeast: cold, heat and
salt.
</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
Make sure the water is warm and not hot
or cold.
</div>
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<br /></div>
<div style="margin-bottom: 0cm;">
The salt is added last during the
mixing stage so it does not come into direct contact with the yeast.</div>
Cheryl Stevnshttp://www.blogger.com/profile/10977941675945595063noreply@blogger.com1tag:blogger.com,1999:blog-3574975584316142967.post-58861576611529472872013-03-21T13:05:00.003+11:002013-03-21T13:16:06.076+11:00the recipe tin<div class="separator" style="clear: both; text-align: center;">
check out my latest cookbook, released today, 21st march 2013</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
click on links for a preview and to</div>
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purchase printed version and/or ebook at..... </div>
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<a href="http://www.blurb.com/b/4116307-the-recipe-tin"><span style="font-size: large;">Blurb</span></a></div>
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and</div>
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<a href="http://itunes.apple.com/us/book/id613765573"><span style="font-size: large;">Apple ibooks store</span></a></div>
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<br />
<br />
<div style="text-align: center;">
146 pages of recipes, photographs, short stories and travel notes -</div>
<div style="text-align: center;">
many not previously published on The Food Vine</div>
<br />Cheryl Stevnshttp://www.blogger.com/profile/10977941675945595063noreply@blogger.com0tag:blogger.com,1999:blog-3574975584316142967.post-10900000294540931642013-02-26T18:03:00.002+11:002013-02-26T19:07:58.623+11:00Ahu Ahu - a black diamond by a blue sea<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkzwaOJVOgAXSpPtxqzVj4hSwGd3awTEkuqin7GOYOwbXaoc8C-nCYbst7MLc8_MLyw6iVJl8e8rkljSlDrt0Go3qrxPKp_lS5ICtrRlbaMQ7Gpgy1YnLY3OkhXVxTEJfSLBE_ulq0KPE/s1600/IMG_6817.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkzwaOJVOgAXSpPtxqzVj4hSwGd3awTEkuqin7GOYOwbXaoc8C-nCYbst7MLc8_MLyw6iVJl8e8rkljSlDrt0Go3qrxPKp_lS5ICtrRlbaMQ7Gpgy1YnLY3OkhXVxTEJfSLBE_ulq0KPE/s320/IMG_6817.JPG" width="315" /></a></div>
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I'd heard about the black sand on New
Zealand's west coast but I couldn't quite imagine what it would be
like in real life. Not my cup of tea I'd thought to myself, being
biased. I lived and love the chalk white sand of Jervis Bay on
Australia's eastern seashore. It's my kind of sand. Dazzling, pure
and whiter than white.</div>
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<br /></div>
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So I wasn't expecting real sand and I
wasn't expecting it to be black black and I wasn't expecting it to be
diamond bright, or to sparkle and glint at me, with or without the
sun. It took my breath away. It's beautiful, it's a shock to all the
senses.</div>
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Fresh water streams from nearby Mt Egmont lose momentum as they meet the beach, spreading out in ripples
across the smooth, untouched, black surface into the sea. Fat seagulls
squawk from little and large rocks that litter the
water's edge. No-one else is here. I think of Longfellow's “I hope
to join your seaside walk, saddened and mostly silent with
emotion, not interrupting with intrusive talk, the grand majestic
symphonies of ocean”.
</div>
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<br /></div>
<div style="margin-bottom: 0cm;">
Our villa, one of five – the Ahu Ahu
Beach Villas. It's thoughtfully designed, under-stated, private and
provides everything we need. We meet up with the owners, three nights
running. David & Nuala. They generously
offer freshly caught tuna and crayfish with homemade marinades and
sauces. David even cooks our cray. We're speechless. Words don't come
to extoll their virtues.</div>
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<br /></div>
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Ahu Ahu is roughly five hours drive
south of Auckland and five minutes from Oakura near New Plymouth. Mt Egmont's viewing platform and
climbing station is thirty minutes away. Ahu Ahu Beach Villas are a magic place to
stay. Three days was not long enough. Check their website for more details <a href="http://www.ahu.co.nz/">www.ahu.co.nz</a>
</div>
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<div style="margin-bottom: 0cm;">
David's marinade for (luminous pink)
seared tuna</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
sesame seed oil</div>
<div style="margin-bottom: 0cm;">
sweet chilli sauce</div>
<div style="margin-bottom: 0cm;">
soy sauce</div>
<div style="margin-bottom: 0cm;">
garlic</div>
<div style="margin-bottom: 0cm;">
ginger</div>
<div style="margin-bottom: 0cm;">
lemon infused rice bran oil</div>
<div style="margin-bottom: 0cm;">
lemon juice</div>
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<br /></div>
<div style="margin-bottom: 0cm;">
David's aioli sauce for the tuna and
crayfish</div>
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<br /></div>
<div style="margin-bottom: 0cm;">
crushed garlic</div>
<div style="margin-bottom: 0cm;">
sour cream</div>
<div style="margin-bottom: 0cm;">
chopped basil</div>
<div style="margin-bottom: 0cm;">
lemon juice</div>
<div style="margin-bottom: 0cm;">
lemon infused rice bran oil</div>
<div style="margin-bottom: 0cm;">
<br /></div>
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Cheryl Stevnshttp://www.blogger.com/profile/10977941675945595063noreply@blogger.com1tag:blogger.com,1999:blog-3574975584316142967.post-20004058717386810182013-01-23T08:48:00.000+11:002013-01-23T08:48:15.508+11:00brioche
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBHer6IPotK6Zh7D_Gro1cJBvM1Be1yNp9olSTxmmzRj9Ac3qC1tlHwvmgHxWJTKkrsWse7z8G18I01v6DKPdlNYPzzGA2Qj_dMkG1GdSxGjCee2kJctHliJ3ba4pu8mmN5yFwGh4gJZQ/s1600/IMG_6587.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBHer6IPotK6Zh7D_Gro1cJBvM1Be1yNp9olSTxmmzRj9Ac3qC1tlHwvmgHxWJTKkrsWse7z8G18I01v6DKPdlNYPzzGA2Qj_dMkG1GdSxGjCee2kJctHliJ3ba4pu8mmN5yFwGh4gJZQ/s320/IMG_6587.JPG" width="320" /></a></div>
<div style="margin-bottom: 0cm;">
<span style="font-size: small;"><br /></span></div>
<div style="margin-bottom: 0cm;">
I love the shape, the
shine, the texture, the taste, the flavour and the 'Frenchness' of
brioche..</div>
<div style="margin-bottom: 0cm;">
<br />
</div>
<div style="margin-bottom: 0cm;">
<span style="font-size: small;">Brioche making is a two to three day affair because very little yeast is used and the dough is usually given three risings, one of which is in a cold place, and this process takes a long time. </span></div>
<div style="margin-bottom: 0cm;">
<span style="font-size: small;"><br /></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-size: small;">I decided to by- pass all this and kept my dough in the fridge for two hours and gave it no 'warm room' rising at all. I didn't </span>knock it back after the first hour either. It is far too sticky to even contemplate touching. The net result was my brioche was excellent so this way of making it is really worth trying.</div>
<div style="margin-bottom: 0cm;">
<br />
</div>
<div style="margin-bottom: 0cm;">
<span style="font-size: small;">Serve brioche thickly
sliced and toasted: plain or with any jam or marmalade or a mixture
of cinnamon and sugar sprinkled over the top.</span></div>
<div style="margin-bottom: 0cm;">
<br />
</div>
<div style="margin-bottom: 0cm;">
<span style="font-size: small;">Brioche also makes
excellent French toast: take 4 thick slices and dip them, one at a
time, into a mixture of 4 eggs, 100ml cream and 100ml milk. Make sure
each slice is well saturated. Melt a knob of butter in a frying pan
and cook each slice about 2 minutes on each side until they are
golden brown. Combine 50g castor sugar with 1teaspoon cinnamon powder
and sprinkle over the cooked bread. Serve the French toast with a
compote of berries and some yoghurt or ice cream.</span></div>
<div style="margin-bottom: 0cm;">
<br />
</div>
<div style="margin-bottom: 0cm;">
<span style="font-size: small;">Ingredients for Brioche:</span></div>
<div style="margin-bottom: 0cm;">
<br />
</div>
<div style="margin-bottom: 0cm;">
<span style="font-size: small;">190g plain organic white
flour</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-size: small;">2 teaspoons dried yeast</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-size: small;">2 teaspoons castor sugar</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-size: small;">3 eggs</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-size: small;">1 teaspoon salt</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-size: small;">125g unsalted butter cut
into small cubes, at room temperature</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-size: small;">1 egg and 1tablespoon
milk for glazing</span></div>
<div style="margin-bottom: 0cm;">
<br />
</div>
<div style="margin-bottom: 0cm;">
<span style="font-size: small;">Method.</span></div>
<div style="margin-bottom: 0cm;">
<br />
</div>
<div style="margin-bottom: 0cm;">
<span style="font-size: small;">Mix all the ingredients
together except the butter cubes and the glaze. Stir well. Using electric beaters mix on a low speed
for 4 minutes then high speed for 4 minutes. Lower speed to medium
and add butter cubes, a few at a time, until the butter is
incorporated into the mixture and it's smooth and soft and very
sticky. </span>
</div>
<div style="margin-bottom: 0cm;">
<br />
</div>
<div style="margin-bottom: 0cm;">
<span style="font-size: small;">Transfer the dough to a
clean, lightly greased bowl and cover. Place in the refrigerator and leave there for two hours. </span>
</div>
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<br />
</div>
<div style="margin-bottom: 0cm;">
<span style="font-size: small;">Grease a fluted brioche
tin, line with non-stick baking paper. Spoon the dough into the tin
and brush lightly with the glaze.</span></div>
<div style="margin-bottom: 0cm;">
<br />
</div>
<div style="margin-bottom: 0cm;">
<span style="font-size: small;">Bake at 180C for 40
minutes. The brioche is cooked when a skewer inserted into it comes
out clean. Leave to cool for a few minutes then turn out onto a wire
cake rack and let cool completely.</span></div>
<div style="margin-bottom: 0cm;">
<br />
</div>
Cheryl Stevnshttp://www.blogger.com/profile/10977941675945595063noreply@blogger.com0tag:blogger.com,1999:blog-3574975584316142967.post-35884317497867856932013-01-17T14:54:00.001+11:002013-01-17T14:54:25.337+11:00walnut and sultana bread
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeBNkXHUEHtasMgK6RqDnXoEzQx_zUuoKWL7OTTfx9HQuJy6S5qyOZ8reLwTqg8Bp9UY1QRhAiV2SWInHrpttMqsN-M0ChT9H4_rXC2Ji8gWqpC1VAd75ldjiVv8PqjZm_882tYihpTus/s1600/IMG_6572.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeBNkXHUEHtasMgK6RqDnXoEzQx_zUuoKWL7OTTfx9HQuJy6S5qyOZ8reLwTqg8Bp9UY1QRhAiV2SWInHrpttMqsN-M0ChT9H4_rXC2Ji8gWqpC1VAd75ldjiVv8PqjZm_882tYihpTus/s320/IMG_6572.JPG" width="320" /></a></div>
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<div style="margin-bottom: 0cm;">
200ml milk (at body temperature)</div>
<div style="margin-bottom: 0cm;">
1 egg yolk</div>
<div style="margin-bottom: 0cm;">
3 eggs</div>
<div style="margin-bottom: 0cm;">
30g soft brown sugar</div>
<div style="margin-bottom: 0cm;">
3 teaspoons dried yeast</div>
<div style="margin-bottom: 0cm;">
300g organic plain four (sifted)</div>
<div style="margin-bottom: 0cm;">
190g walnut halves</div>
<div style="margin-bottom: 0cm;">
2 teaspoons salt</div>
<div style="margin-bottom: 0cm;">
Glaze: 1 egg white, 1 tablespoon milk)</div>
<div style="margin-bottom: 0cm;">
2 handfuls sultanas soaked in warm
water for 30 minutes</div>
<div style="margin-bottom: 0cm;">
<br />
</div>
<div style="margin-bottom: 0cm;">
Set oven to 200C</div>
<div style="margin-bottom: 0cm;">
<br />
</div>
<div style="margin-bottom: 0cm;">
Line a 25cm (10 inch) loaf tin, I used
a collapsable one, with non-stick baking paper and set the tin on a
(round) baking sheet for ease in and out of the oven.
</div>
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<br />
</div>
<div style="margin-bottom: 0cm;">
In a large bowl, mix:</div>
<div style="margin-bottom: 0cm;">
<br />
</div>
<div style="margin-bottom: 0cm;">
milk, eggs, sugar and yeast. Leave in a
warm place for ten minutes or until the mixture looks like it is
fermenting on the top (bubbling up).</div>
<div style="margin-bottom: 0cm;">
<br />
</div>
<div style="margin-bottom: 0cm;">
Sieve the flour into the mixture. Mix
well. Add the nuts and fruit if you are using it, then the salt. Mix
well.</div>
<div style="margin-bottom: 0cm;">
<br />
</div>
<div style="margin-bottom: 0cm;">
Pour the mixture into the loaf tin and
stand in a warm place to prove for 30-45 minutes or until the mixture
has risen to within 1cm or ½ inch of the top of the tin. My mixture
took nearly 50 minutes to rise. Brush with the glaze, gently and
place in the oven.</div>
<div style="margin-bottom: 0cm;">
<br />
</div>
<div style="margin-bottom: 0cm;">
Bake the bread for 5 minutes then turn
the heat down to 170C and bake another 25 minutes and check it. I
cooked mine a further ten minutes. All ovens vary so it's important
to keep checking.</div>
<div style="margin-bottom: 0cm;">
<br />
</div>
<div style="margin-bottom: 0cm;">
It is also important to check the bread
is not burning on top. Place a piece of foil on it if necessary.</div>
<div style="margin-bottom: 0cm;">
<br />
</div>
<div style="margin-bottom: 0cm;">
The bread is cooked when a knife is
inserted into it and it comes out clean or when it makes a hollow
sound when tapped.</div>
<div style="margin-bottom: 0cm;">
<br />
</div>
<div style="margin-bottom: 0cm;">
Allow to cool in the tin then turn out
onto a wire rack. Remove the paper. Leave to cool completely.</div>
<div style="margin-bottom: 0cm;">
<br />
</div>
<div style="margin-bottom: 0cm;">
Notes: I cooked my bread in a small
convection oven which has a round turntable in it which is why I had
to use a round baking sheet. It was a very hot day and I didn't want
the house getting all hot from the big oven. I let the bread dough
prove outside, covered, on a table in the shade as the inside
temperature of the house was a bit too cold for the dough to rise.
The heat of outside air proved a perfect proving place.</div>
<div style="margin-bottom: 0cm;">
<br />
</div>
<div style="margin-bottom: 0cm;">
The above recipe is my adaptation of a
Peter Gordon recipe.
</div>
<div style="margin-bottom: 0cm;">
<br />
</div>
<div style="margin-bottom: 0cm;">
PG used 1 egg and 3 yolks while I used
3 eggs and 1 yolk. He used ½ teaspoon salt while I used 2 teaspoons
salt. He used 2 tablespoons milk for the glaze while I used 1
tablespoon. He used 250gm walnut halves while I used 190gm. I think
the walnuts should be roughly chopped so I will do this next time. He
didn't use sultanas. I did but I should have put another handful in
the mixture. He baked his loaf for 30 minutes while I baked my mine
for 40 minutes.
</div>
<div style="margin-bottom: 0cm;">
<br />
</div>
<div style="margin-bottom: 0cm;">
I have to say my loaf was absolutely
perfect as my bread expert husband will vouch for but I think if the
walnuts were roughly chopped it would result in a better distribution
of them throughout the loaf. Next time I'll use more walnuts, either
250gm as PG suggested or even more than that. After all this is
walnut bread.
</div>
<div style="margin-bottom: 0cm;">
<br />
</div>
<div style="margin-bottom: 0cm;">
The bread is heaven with cheese,
especially goat's cheese and when it's a bit stale it's almost
better. Sublime toasted, too.</div>
<div style="margin-bottom: 0cm;">
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghCssxIGrseAFM4Qyob787Sl2QsvWY6NHXnOlyzwq3tR37VR771zIZx0yZYq-KLiJQIgCUEnBbqkrGS7hoXgwAerdclHs3MaQdyPctkxUMkTgY_Ue6FruR1nDs7G-goG2qOuq-WZxYYxo/s1600/IMG_6576.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghCssxIGrseAFM4Qyob787Sl2QsvWY6NHXnOlyzwq3tR37VR771zIZx0yZYq-KLiJQIgCUEnBbqkrGS7hoXgwAerdclHs3MaQdyPctkxUMkTgY_Ue6FruR1nDs7G-goG2qOuq-WZxYYxo/s320/IMG_6576.JPG" width="320" /></a></div>
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Cheryl Stevnshttp://www.blogger.com/profile/10977941675945595063noreply@blogger.com1tag:blogger.com,1999:blog-3574975584316142967.post-17130194737544815432012-12-22T07:55:00.000+11:002013-01-17T14:58:18.779+11:00date-a-date<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMlJi87zKBh_6WMKJBbbTCU19I4eO_UrTKWg6KK0ESc5xnhMA0VoZtRpqUOsDPPGVQQOqZyeFb4UnQ-9At0GvK_NKXM6QPwmWJz5fWOqnmI2RNfw4JLSY2ijCrEECLi4GAMZIu79gAxIY/s1600/IMG_6533.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMlJi87zKBh_6WMKJBbbTCU19I4eO_UrTKWg6KK0ESc5xnhMA0VoZtRpqUOsDPPGVQQOqZyeFb4UnQ-9At0GvK_NKXM6QPwmWJz5fWOqnmI2RNfw4JLSY2ijCrEECLi4GAMZIu79gAxIY/s320/IMG_6533.JPG" width="320" /></a></div>
<div style="margin-bottom: 0cm;">
<br />
We always have fresh dates for
Christmas. Great mounds of them piled high in fancy bowls alongside
fresh cherries and all the nut varieties: hazels, walnuts, brazil and
monkeys. A colourful display of Christmas fare and one that always
seems a little decadent yet irresistible to me.
</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
Fresh dates stuffed with an almond or
walnut make an excellent hors d'oeuvre (little savoury appetisers)
served with drinks. Substituting perfumed almond paste takes them to
another level and straight into the petit four department. Excellent
with a strong coffee after dinner or lunch.</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
Ingredients:</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
20 fresh dates, pitted</div>
<div style="margin-bottom: 0cm;">
225gm almond powder</div>
<div style="margin-bottom: 0cm;">
110gm caster sugar</div>
<div style="margin-bottom: 0cm;">
½ teaspoon orange blossom water</div>
<div style="margin-bottom: 0cm;">
1//8 teaspoon cinnamon powder</div>
<div style="margin-bottom: 0cm;">
2 tablespoons of butter - Lescure is a
great French butter worthy of its cost for this recipe</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
Cream the butter and sugar with an
electric hand whisk until it is pale and the sugar is incorporated
well into the butter with no grainy bits felt on the tongue at taste.
A wooden spoon works just as well but requires plenty of elbow
grease.
</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
Add the other ingredients and combine
well together.</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
Stuff each date with a little paste.
And place in the refrigerator until ready to serve.
</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
HAPPY CHRISTMAS!</div>
<div style="margin-bottom: 0cm;">
<br /></div>
Cheryl Stevnshttp://www.blogger.com/profile/10977941675945595063noreply@blogger.com1tag:blogger.com,1999:blog-3574975584316142967.post-61282260800323294652012-12-18T15:03:00.001+11:002013-01-17T14:58:05.506+11:00Christmas tapa<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVZzf6VpILoFbve3ybGCfJC3THaZkjmMdJ_zXc9sJSiMOiCQzMe_8RgAYiIFvDN6oIYaW5t9CO1F1ACVrq6e2QeWzMlrRC_KuDB5JLeWTy_Emrti34Gdk5-jEMy6m77YjOtrxdHG8dtqo/s1600/Image+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVZzf6VpILoFbve3ybGCfJC3THaZkjmMdJ_zXc9sJSiMOiCQzMe_8RgAYiIFvDN6oIYaW5t9CO1F1ACVrq6e2QeWzMlrRC_KuDB5JLeWTy_Emrti34Gdk5-jEMy6m77YjOtrxdHG8dtqo/s320/Image+4.jpg" width="320" /></a></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: left;">
On the lookout for something fishy and tasty to serve with drinks this Christmas I remembered a tapa we had in San Sebastian this summer. The above tapa is just about perfect considering there's nothing more fitting than prawns for Christmas in Australia. </div>
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<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Place, in any order, on a short wooden skewer: a stuffed olive or two, half a tinned artichoke heart, two cooked prawns and a small piece of smoked salmon. Glisten the made up tapas with a little olive oil and a sprinkling of sea salt.</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Cheers!</div>
Cheryl Stevnshttp://www.blogger.com/profile/10977941675945595063noreply@blogger.com2tag:blogger.com,1999:blog-3574975584316142967.post-31205090151834331212012-11-25T15:51:00.000+11:002013-01-17T14:57:53.938+11:00mocking up<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPXYz7ULttAJ6aawgXBLBLMraKsGhTlM0jKc7cXJ5cTvAWjlIyTJlWJo5JRHN4hBE4zez39_mIaP6-SBdy-ko0q8uSSUVS8VezyKMb7oGIBlhkC81WuwazS7J84j352VWAttTjzUyAQHE/s1600/Image+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPXYz7ULttAJ6aawgXBLBLMraKsGhTlM0jKc7cXJ5cTvAWjlIyTJlWJo5JRHN4hBE4zez39_mIaP6-SBdy-ko0q8uSSUVS8VezyKMb7oGIBlhkC81WuwazS7J84j352VWAttTjzUyAQHE/s320/Image+2.jpg" width="213" /></a></div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
Here we go, even the humble pollock
fish is now doing some impersonating. It's become the great stand in
for baby eels, sometimes called elvers and called angulas in Spain.
It's been going on for years and thank goodness as the real eels are
very overpriced and just about impossible to find. A sad reflection
on changing ocean habitat and over fishing.
</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
Young fresh eels of about 2-3 years and
about three inches long are the thickness of a spaghetti strand and
if you could find them in the fish markets they would fetch well over
1,000 Euros per kilo. But, having said that, authentic angulas can
still be found in cans but are of course very expensive and not
anything like their fresh counterpart.</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
Come in the 'gulas' made of pollock
fish. Pollock is fished in both European and Alaskan waters</div>
<div style="margin-bottom: 0cm;">
and turned into mock angulas then renamed, gulas. This
product is readily available all over Spain and some parts of France. In both countries they are sold in cans, jars and vacuum packs. Auchan, the big supermarket chain in France, sells gulas but that is the only place I could find them. </div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
I've eaten mock gulas on countless tapas without knowing there was anything mock
about them. So if they do taste anything like the real thing, as I
have read they do, then that's okay by me. They are delicious.</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
Gulas are served on diagonal sliced bread and topped with a
little mayonnaise and charred red pepper slices. This is a common tapa/pintxos in
Spain and especially in the Basque country. See my recipe for this
under TAPAS.</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
Wanting a change and wanting to bring
out the true flavour of my mock friends I tried the following:
</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
Makes 8 tapas:</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
1 clove garlic finely sliced</div>
<div style="margin-bottom: 0cm;">
1 small fresh red chilli finely sliced</div>
<div style="margin-bottom: 0cm;">
1 tablespoon grape-seed oil</div>
<div style="margin-bottom: 0cm;">
8 heaped tablespoons gulas</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
Method:</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
Heat a small frying pan, add the oil, heat it and cook the
garlic and chilli for a few minutes until softened then add the gulas.
Toss all the ingredients together until everything has warmed though.</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
Twist the eels onto the prongs of a
fork and carefully prise them off onto an “Asian” serving spoon. Continue until they are all used up. Sit the spoons in shallow bowls for support as they are inclined to
slip off. The gulas tapa presented like this look striking served on coloured spoons.<br />
<br /></div>
<div style="margin-bottom: 0cm;">
The warming process, with the addition
of garlic and chilli, brings out the flavour and leaves a more succulent taste and texture in the mouth. </div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
Good luck finding gulas in your country
but don't despair if you don't live in Spain. I have seen them in
tins way over here in Australia, namely in the department store David
Jones and in some Spanish outlet stores. I've seen 'real' angulas
in tins here too. If buying the tins check whether they are gulas or angulas. The price difference is enormous.</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<br /></div>
Cheryl Stevnshttp://www.blogger.com/profile/10977941675945595063noreply@blogger.com5tag:blogger.com,1999:blog-3574975584316142967.post-67761171556052966212012-11-16T14:25:00.002+11:002013-01-17T14:56:25.933+11:00tomato, quail egg & goat's curd tapa<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxqYVfFovfAjx4PeJdAwDp3Nle5x40EVpbAxUbkhJU7kcwPkw5qiHL4Y9pxxEJMRSXA3CxvbAgd7IP_Wdhd7mPXnVsgaXULPKkFnuTieKrPaP9X0VnB1mFiPWoNZCG7ONkjbFBCuVvjVE/s1600/Image+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxqYVfFovfAjx4PeJdAwDp3Nle5x40EVpbAxUbkhJU7kcwPkw5qiHL4Y9pxxEJMRSXA3CxvbAgd7IP_Wdhd7mPXnVsgaXULPKkFnuTieKrPaP9X0VnB1mFiPWoNZCG7ONkjbFBCuVvjVE/s320/Image+3.jpg" width="320" /></a></div>
<br />
<div style="margin-bottom: 0cm;">
A tapa with a difference!</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
This is a simple yet delicious little
dish that can be put together quickly. Allow at least 45 minutes from
start to end for draining and cooking. They can be served at room
temperature if you need to make them in advance otherwise serve them
straight from the oven.</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
Serves: 6</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
Ingredients:</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
6 small tomatoes but not cherry tomatoes - they
are too small</div>
<div style="margin-bottom: 0cm;">
1 x 200gm goat's curd</div>
<div style="margin-bottom: 0cm;">
6 quail eggs</div>
<div style="margin-bottom: 0cm;">
50gm unsalted butter</div>
<div style="margin-bottom: 0cm;">
Sea salt and cracked black pepper</div>
<div style="margin-bottom: 0cm;">
Any little green leaf for garnish</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
Method:</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
Cut a tiny slice off the top of each
tomato so they are able to sit up without rolling over. Cut another
slice off the base end of each one and remove the seeds and membrane
with a small spoon.</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
Leave the tomatoes to drain thoroughly,
upside down, on kitchen paper for at least 30 minutes.</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
Fill each tomato with a spoonful of
soft goat's curd, to about the three quarter mark.</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
Crack a quail egg into the top of each
tomato.</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
Grease a small overproof pan and place
the six tomatoes inside.</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
Bake at 180C until the quail egg is
set. Roughly this takes about 6-7 minutes but watch them closely. You
don't want to overcook the eggs.</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
Meanwhile, melt the butter in a small
pan and cook until just on browning point. Don't let it burn. Remove from the heat and set aside.</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
Place the tomatoes on little dishes.
Drizzle with hot butter, sprinkle with sea salt and a few grindings
of black pepper, add the garnish and serve immediately.
</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
I like to provide small (children's)
cutlery with hot tapas even though and in this case, the whole tomato
can be placed in the mouth.
</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
NB. If goat's curd is unavailable
substitute with a small piece of goat's cheese.</div>
Cheryl Stevnshttp://www.blogger.com/profile/10977941675945595063noreply@blogger.com0tag:blogger.com,1999:blog-3574975584316142967.post-42123882037501379562012-11-04T15:45:00.004+11:002013-01-17T14:56:14.353+11:00pimientos del piquilla tapas<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt1_tTtUE0YwWgUAt4kSMRCy1otiE9GBr0Cgz9m5uPEbFGHvjvLTk2BNaBQ399HEEpGZB9CejdaUnOhzc2Xo4_QqyfgaC8mRACpjiwOyH4ULC60L947GvK_v8YFwhwC_i0QZMsjKJ91IU/s1600/IMG_6112.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt1_tTtUE0YwWgUAt4kSMRCy1otiE9GBr0Cgz9m5uPEbFGHvjvLTk2BNaBQ399HEEpGZB9CejdaUnOhzc2Xo4_QqyfgaC8mRACpjiwOyH4ULC60L947GvK_v8YFwhwC_i0QZMsjKJ91IU/s320/IMG_6112.JPG" width="320" /></a></div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
The very mention of the name Pimientos
del Piquilla has one watering at the mouth. These tiny peppers, about
8 centimetres in length, grow along the Ribera river flats in the
Navarra region of northern Spain. An area well known to pilgrims on
the camino, the way of St James. It's the first valley on their long
trail to Santiago after they leave the Roncesvalles pass in the
mighty Pyr<span style="font-family: Times New Roman, serif;">é</span><span style="font-family: Times New Roman, serif;">n</span><span style="font-family: Times New Roman, serif;">é</span>es.</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
The peppers are wood fired, skinned,
seeded and marketed as a preserve. But, the intensive manual labour
doesn't come cheap in the processing plant - woman are employed to
scrape away every last piece of charred skin.</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
The raw peppers impart a bitter taste
but once charred coal black their flesh acquires an exquisite flavour
and their true characteristic becomes apparent. Transformed they
become sweet, succulent and aromatic.The smokey tang from the wood
fire and the spicy hot nature of these small, dark, heart shaped, red
peppers compliment many ingredients. They have become an essential
component in the world of the tapa.
</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
The wonderful thing about making up
tapas is you don't need to stick to specifics. Do your own thing, mix
and match. Here I've opted for a pretty traditional and typical tapa
found all over Spain. But not in a position to have Jamon Serrano or
Jamon Iberico at my fingertips here in Australia I've substituted
prosciutto and really, they are just as delicious. Well,
almost...well maybe not quite.</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
Ingredients:</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
French bread stick cut on the diagonal</div>
<div style="margin-bottom: 0cm;">
Prosciutto</div>
<div style="margin-bottom: 0cm;">
Pimientos del Pequilla or substitute
charred, skinned and seeded red capsicum</div>
<div style="margin-bottom: 0cm;">
white anchovy</div>
<div style="margin-bottom: 0cm;">
brown anchovy</div>
<div style="margin-bottom: 0cm;">
quail egg - optional</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
Note: Pimientos del Piquilla are very
low on the Scovill scale count (the chilli richter scale). In other
words, they are not hot.</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzVyUiAclz8l0bwGcoBK126wRv2iozCnpWlB6GrZDuzg__dctOoUo_oqDAtxvLF6MEvs8y9ptmFxH9RRsrkrqAz4QqeZbZUKBQzz5oCs-9l2gQdp0V8j742ldH0wdHZlIovZ5R0hJEvZE/s1600/IMG_6132.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzVyUiAclz8l0bwGcoBK126wRv2iozCnpWlB6GrZDuzg__dctOoUo_oqDAtxvLF6MEvs8y9ptmFxH9RRsrkrqAz4QqeZbZUKBQzz5oCs-9l2gQdp0V8j742ldH0wdHZlIovZ5R0hJEvZE/s320/IMG_6132.JPG" width="320" /></a></div>
<div style="margin-bottom: 0cm; text-align: center;">
<br /></div>
<div style="margin-bottom: 0cm; text-align: center;">
(photographs taken in our kitchen in the Hunter Valley)</div>
Cheryl Stevnshttp://www.blogger.com/profile/10977941675945595063noreply@blogger.com0tag:blogger.com,1999:blog-3574975584316142967.post-49113906082437552052012-11-01T15:29:00.001+11:002013-01-17T14:57:40.800+11:00tapa celebration<br />
<div style="margin-bottom: 0cm;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqX551aLNFAQomRnrAu-G0U7ChLjyM2X1m9u3q2As1nkvWEMMomP-O5kdIVDCEbWmGvZ8Y09bBe2Z95IA42S6hLHSaCZv1OLE1iNm7MterUISvO2fNYiXXxf4DClFeEGTGIxfA7-jhJDE/s1600/Image.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqX551aLNFAQomRnrAu-G0U7ChLjyM2X1m9u3q2As1nkvWEMMomP-O5kdIVDCEbWmGvZ8Y09bBe2Z95IA42S6hLHSaCZv1OLE1iNm7MterUISvO2fNYiXXxf4DClFeEGTGIxfA7-jhJDE/s320/Image.jpg" width="320" /></a></div>
<span id="goog_1289828489"></span><span id="goog_1289828490"></span><br /></div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
The food vine cannot congratulate
itself for many posts since April I'm afraid, the evidence being as
plain as day. And there I was thinking five months in France would
allow me the leisure time I was so looking forward to: to cook, read
and write. Oh how I wish.</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
But the flip side in lacking time to
express my culinary leanings meant spending many precious days with
old and new friends, returning to San Sebastian, twice, our favourite
city and getting to know a little bit about Corsica, a new love in
our lives.
</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
Now back in Australia, France seems a
whole world away. It's back to busy days at our property in the
Hunter Valley, back with fresh thoughts on food blogging and back
with the early beginnings of
</div>
<div style="margin-bottom: 0cm;">
a new book in my head. No, not SECOND
or LAST, this one's about the Basque country.
</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
I gave San Sebastian a reasonable
mention in my cookbook <a href="http://www.blurb.com/bookstore/detail/2028203">FIRST</a> so while it's still in my mind I thought
I'd start the next phase on the food vine with tapas. I'd love to say
a tapa a day but that might be pushing it.
</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
The world of miniature food is not just
synonymous with Spain. It's spread across all cultures – Greece,
the Middle East, north Africa, Asia, Japan and as far away as Scandinavia -
and so on. It seems they all have their own version
of small dishes in a different guise to that of the tapa but they
amount to the same thing. But, standing in bars may not be one of them. No
matter the culture miniature food can be anything from simple
appetisers to an elaborate range of preparations forming an entire
meal. The parallel is we all love eating this way.</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
But we give credit to the Spanish who
have put miniature food on the world map with their tapas, or pintxos/pinchos as they are called in the Basque county. Locals and tourists alike
make personal pilgrimages to their favourite bars and not to just
one. Bar crawling is part of the ritual.
</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
The informality of a loud and buzzy bar
is very appealing. No standing on ceremony, no dress rules, eating as
much or as little as one likes. Personally selecting mouthfuls of
delicious food from a sea of tiny, savoury morsels punctuated only
with glasses of cool, delicious Spanish wine is as good as it gets.
</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
Tapas need not be traditional. There's
a whole host of bars now competing for first prize in the modern tapa
movement. The reinvention of the traditional tapa with innovation and
style at affordable prices is where San Sebastian comes into its own.
Bars such as Borda Berri, Zeruko, A Fuego Negro and La Cuchara de San
Telmo are to name a few. Here are their addresses in the old city,
the Parte Vieja, just in case you get there before me:</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
Borda Berri: 12 Fermin Calbeton</div>
<div style="margin-bottom: 0cm;">
Zeruko: 10 Calle Pescaderia</div>
<div style="margin-bottom: 0cm;">
La Cuchara de San Telmo: 28 Corredor
San Telmo off Calle Agosto</div>
<div style="margin-bottom: 0cm;">
A Fuego Negro: 31 Calle de Agosto</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
My love of Spain, its culture, food
and wine is a fine way to celebrate the food vine's fourth birthday
posting. I've gone for a modern bent, not a traditional one.
</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
Ingredients:</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
one big, fat scallop without coral per
head</div>
<div style="margin-bottom: 0cm;">
1 slice of prosciutto per head
</div>
<div style="margin-bottom: 0cm;">
Dash of grape-seed oil for the pan</div>
<div style="margin-bottom: 0cm;">
1 x quarter cauliflower broken into
florets</div>
<div style="margin-bottom: 0cm;">
salt and white pepper</div>
<div style="margin-bottom: 0cm;">
2 tablespoons thick cream</div>
<div style="margin-bottom: 0cm;">
A little garnish of your choice</div>
<div style="margin-bottom: 0cm;">
Extra virgin olive oil to garnish<br />
Sea salt to garnish</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
Method:</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
Steam the cauliflower for 10-15 minutes
until soft, remove from heat.</div>
<div style="margin-bottom: 0cm;">
Place the cauliflower in a food blender
with the cream, salt and pepper and whizz to achieve a smooth pur<span style="font-family: Times New Roman, serif;">é</span>e.</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
Wrap a slice of prosciutto around the
middle of each scallop and secure with a toothpick. You may need to
cut the prosciutto to size so it completely covers the sides of the
scallop. Remove any straggly ends.</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
Heat a frying pan then add the oil.
Sear the scallops on each side until they are cooked, two the three
minutes. You might need to turn them on their sides using a circular
motion to ensure the prosciutto is cooked all the way round.</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
Smear a little cauliflower pur<span style="font-family: Times New Roman, serif;">é</span><span style="font-family: Times New Roman, serif;">e
onto a gleaming white plate, place the scallop on top. </span>
</div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Times New Roman, serif;">Garnish
with a herb flower, salt salt and drizzle a tiny amount of extra virgin olive
oil over the top.</span><br />
<span style="font-family: Times New Roman, serif;"><br /></span>
<span style="font-family: Times New Roman, serif;">(photograph taken in our kitchen in south west France)</span></div>
Cheryl Stevnshttp://www.blogger.com/profile/10977941675945595063noreply@blogger.com0tag:blogger.com,1999:blog-3574975584316142967.post-76637742637500110342012-10-01T05:21:00.004+10:002013-01-17T14:57:13.675+11:00on the grape vine<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYM0FGEMKW3-bUrtu69QSImFyYJ_7XHFooQlkJkViVygzKxsBO2OQ5kCN4T7-oTq4YkKCEg9QH2cfI01Gmr-S-SKtauRE6Tkilv6GUrjrFoSZaSWkaGov_cMfSNf26eJbiSfXmClHyRQI/s1600/IMG_5915.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYM0FGEMKW3-bUrtu69QSImFyYJ_7XHFooQlkJkViVygzKxsBO2OQ5kCN4T7-oTq4YkKCEg9QH2cfI01Gmr-S-SKtauRE6Tkilv6GUrjrFoSZaSWkaGov_cMfSNf26eJbiSfXmClHyRQI/s400/IMG_5915.JPG" width="400" /></a></div>
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<span style="font-size: large;">I was quite taken by a tiny grape vine at a friend's home in south west France just recently. It stretched across a single wire between two small posts, groaning with luxurious plump bunches. It looked happy and
content nestled against the side of my friend's house. Perfectly
positioned to capture the warmth of the southern sun with an uninterrupted view of the Pyrenees.</span></div>
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<span style="font-size: large;">I was captivated by the
size of the vine, its massive crop and the freshness of the fruit,
only moments from harvest. How could I have not noticed this before,
just walked by? </span>
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<span style="font-size: large;">The story was soon relayed
to me. Alex (my friend) planted the vine several years ago. It was a present from her sister, Charlie. Bought by Charlie
at Hampton Court Palace on one of those rare plant sale days. Charlie knew full well Alex would tend it, love it and appreciate its
extraordinary history. </span>
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<span style="font-size: large;">This very grape vine is a
cutting from the original grape vine planted at Hampton Court Palace
in England in 1769 by Lancelot “Capability” Brown. To me, this is mind boggling!</span></div>
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<span style="font-size: large;">Capability's
legacy has spread as far as south west France! His grapes are growing strong here, year in, year out and have even found their way to my
table. How glad I am I spotted the tiny vine growing in Alex's garden and
asked the question.</span></div>
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<span style="font-size: large;">We devoured the bunch
(above photo) Alex gave us and we savoured each and every grape.
Indulging ourselves as we did so in the romance of the past and with
grateful thanks to her, to Charlie and to Capability and to those in
between who have cared enough to preserve this precious, living, important monument from our past.</span></div>
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<span style="font-size: large;">Alex's home in south west
France is also a B&B. If you love great food and great comfort
with stunning views look no further. Find Alex's details at <a href="http://www.quartierbidos.co.uk/">www.quartierbidos.co.uk</a> If you look carefully, on the very far left of the house, in the photograph on the website's front page, you can just see this precious vine.</span></div>
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<span style="font-size: large;">The following notes from
<a href="http://www.europeforvisitors.com/">www.europeforvisitors.com</a> might be of interest:</span></div>
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<span style="color: #b90000;"><span style="font-family: Times-Roman, Times New Roman, serif;"><span style="font-size: x-large;"><b>T</b></span></span></span><span style="color: black;"><span style="font-family: Times-Roman, Times New Roman, serif;"><span style="font-size: medium;"><b>he
Great Vine</b></span></span></span><span style="color: black;"><span style="font-family: Times-Roman, Times New Roman, serif;"><span style="font-size: medium;">
in the Hampton Court Palace Gardens is the oldest and largest
known vine in the world. Here's what the palace staff have to say
about this remarkable grapevine:</span></span></span></div>
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<span style="color: black;"><span style="font-family: Times-Roman, Times New Roman, serif;"><span style="font-size: medium;">The
Great Vine is more than 230 years old and 36.5 meters (120 feet)
long. It is believed to have been planted by Lancelot "Capability"
Brown around 1768, during his time as Surveyor to George III's
Gardens and Waters. The vine is also the oldest plant in the
palace gardens, having come from a small cutting at Valentine's
Park in Essex (which no longer survives)</span></span></span></div>
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<span style="color: black;"><span style="font-family: Times-Roman, Times New Roman, serif;"><span style="font-size: medium;">The
Great Vine was first planted in a glasshouse built to house Queen
Mary's collections of exotics from the tropics. Its roots were
planted outside, and its branches were trained inside the
glasshouse, which measured 18 by 4 meters (60 by 13 feet). By the
1790s, the vine was thriving so much that the glasshouse had to be
lengthened by a further 3.5 meters or 11</span></span></span><span style="color: black;"><span style="font-family: TimesNewRomanPSMT, serif;"><span style="font-size: medium;">½
feet.</span></span></span></div>
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<span style="color: black;"><span style="font-family: TimesNewRomanPSMT, serif;"><span style="font-size: medium;">In
1800, the girth of the trunk was 330 mm or about 1 foot. In 1887,
it was already 1.2 meters or 4 feet around the base; today, it
measures 3.65 meters or 12 feet around the base. Its longest rod
is 36.5 meters or 120 feet.</span></span></span></div>
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<span style="color: black;"><span style="font-family: Times-Roman, Times New Roman, serif;"><span style="font-size: medium;">The
current aluminum Vine House was built in 1969. It incorporates
wrought-iron Victorian supports. The rebuilding was unique as it
was the first time a glasshouse was built around a plant. Both the
frame that supports the Vine and the viewing gallery (still used
by the general public) come from a 19th Century wooden vine house.</span></span></span></div>
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<span style="color: black;"><span style="font-family: Times-Roman, Times New Roman, serif;"><span style="font-size: medium;">The
Vine was first shown to the public in the 1840s when Queen
Victoria opened the gardens to the public.</span></span></span></div>
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<span style="color: black;"><span style="font-family: Times-Roman, Times New Roman, serif;"><span style="font-size: medium;">The
Vine usually blossoms in early May with small and fragrant
flowers.</span></span></span></div>
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<span style="font-family: Times-Roman, 'Times New Roman', serif; text-indent: -1.27cm;">The
crop is usually harvested in September. It takes the Vine Keeper
around three weeks to remove all the grapes. The crop averages 500
to 700 bunches of grapes that weigh 220 to 320 kg (507 to 705 lb).
The largest recorded crops of grapes from the Vine were 1,800
bunches in 1798 and 2,245 bunches in 1807.</span></div>
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<span style="font-family: Times-Roman, 'Times New Roman', serif; text-indent: -1.27cm;">The
grapes, which are black and sweet, have always been used by the
Royal household as dessert grapes. In 1930, however, George V
started sending the grapes to hospitals, and within five years
they were being sold to palace visitors. Today, the full crop of
black eating grapes is sold to visitors in the palace shops in
late summer or early autumn.</span></div>
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<span style="font-family: Times-Roman, 'Times New Roman', serif; text-indent: -1.27cm;">In
1933, the grapes were 6 shillings per pound. A shilling of this
went towards the baskets in which they were sold. These baskets
were specially made by soldiers blinded in the First World War.</span></div>
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Cheryl Stevnshttp://www.blogger.com/profile/10977941675945595063noreply@blogger.com0