Preserved Lemons - so simple to make at home.

I have a few cookbooks, many on different cuisines as you take a gastronomic trip around the world.
Going through different cooking phases, Preserved Lemons crop up in many Middle Eastern recipes.

How pretty is this on your pantry shelf!

The first time I was given a jar of preserved lemons, no one told me to discard the flesh.

They were really bitter.

These are funny looking specimens.

However, the preserved lemon rind is delicious.

Finely chopped and added to a mozzarella, tomato and olive salad with a lemony dressing,

or slow cooked in a delicious sauce with roasted lamb.

Preserved Lemons

Ideally use organic, unwaxed lemons.

8 lemons, washed and dried

1 1/2 cup fine sea salt

1 cinnamon stick

3 dried bay leaves

1 tablespoon black pepper corns

1 extra lemon, juiced

2 cups boiling water, approximately.

Large glass jar with a tight fitting lid, sterilised.

Cut lemons vertically into quarters but not the whole way through, just so that they open outwards.

Pack the lemons with salt and place into the bottom of the jar, pushing them together so they fit snugly and with no gaps.   Pour some salt on top of the bottom layer, add half of the spices, then lay the remaining lemons on top.  Cover with salt, add the remaining spices and cinnamon stick. 

Squeeze over the juice of one lemon and cover the lot with boiling water.  You do not want the lemon protruding above the liquid.

Seal, label, then place into a dark corner of the pantry for one month.

When using, remove the lemon, taking out how much you require and rinse in fresh water.

Discard the flesh and any pith then finely chop the rind to use in many recipes.

Bon appetito, enjoy Merryn

Saint Fanourios Cake

On Guard! 

This praying mantis (also known as stick insect) is scarily adorable.

Imagine the patience it would take to hold this pose for hours.

He was only 2.5cm long and so beautiful.

My husband brought back recently a cake from a lovely bakery in Bulahdelah, ripe with walnuts and spices and I was reminded of this recipe given to me by an old Greek friend.  Not that I have lost anything yet but this cake is a Greek tradition as Saint Fanourios is the finder of lost objects and his Saints day is on August 27.  He can also apparently reveal the destiny of unmarried girls.  To petition the saint this ceremonial cake known as fanouropita must be presented as well as a votive offering and a silver effigy of the lost object.

I have actually lost my husband who is away for a week but I don't think cooking this gorgeous cake will bring him back any earlier than planned.  In fact I find every night these last four nights when the children are in their rooms and I am alone that I am keeping very busy, cooking and creating lotions with the television on in the background or talking with friends on the phone and staying up much later than normal.
What a  productive week it has been, the time is passing by quickly and hubby will be home very soon.
It may be that the magic of the fanouropita is working to bring him back quicker than expected.

I love reading about the Greek mythology, folk lore and saints, they have so much tradition.

When the tradition includes such heavenly delights as this one, it is even more enjoyable.

Saint Fanourios Cake

1 1/2 cups self raising flour

1 1/2 cups walnuts, coarsely chopped

1 teaspoon ground cinnamon

1 teaspoon ground cloves

1/2 cup freshly squeezed organic orange juice

4 tablespoons brandy

1/2 cup vegetable oil

4 free range eggs

1 1/2 cups castor sugar

Prepare a 20 x 30cm baking pan with melted butter and flour, or line with baking paper.
Preheat oven to 180 C (350 F).
In a large bowl combine flour, walnuts, cinnamon and cloves.
Blend the orange juice, brandy and oil together until well combined.
In another bowl beat the eggs and castor sugar together until fluffy.
Pour the liquid ingredients over the flour mixture and gently fold through until combined.
Pour into the prepared pan and bake for approx 45 minutes or until a skewer inserted comes out clean.
Remove from oven and let rest 10  minutes before turning out onto a wire rack to cool.
Dust with sifted icing sugar to serve.

Buon appetito, enjoy Merryn

I hope, that whatever you have lost, will now be found again.

Fig and Ginger Jam

Home Made Fig and Ginger Jam

Figs are my most favourite Fruit

This year our fig trees have fruited prolifically.  There are so many figs and we have been picking them for more than three months.   I have eaten them, dried them, grilled them, jammed and cooked them, but I needed something new to do.  I considered a fig chutney, much like a mango chutney as an accompaniment to hot spicy curries.

I stumbled across this great post on kitchenlaw and had to give it a go.

My version of Ginger and Fig Jam (Chutney)

1.1kg fresh figs
750g white sugar
2.5cm piece of fresh ginger, finely chopped
zest and juice of 2 limes
1 teaspoon vanilla extract
1 teaspoon cinnamon

Cut off the stalks and wash the figs.  Chop them into 1cm cubes and place in a large non-reactive saucepan.
Turn the heat to medium and add the remaining ingredients.
Bring to a boil them simmer until thick approx 45 mins.
Test if done by placing a saucer in the freezer and put a teaspoon of jam on it to see if the jam has 'set'.
Ladle the jam into the sterilised jars, screwing their lids securely.

Sterilise your jars by placing them in a cool oven, turn to 150 celsius then let cool.
Place the lids in boiling water for 10 minutes.

I will be serving this as an accompaniment to hot curries 

which is why I didn't increase the amount of vanilla extract 

or cinnamon which give this jam a truly unique flavour.

Buon appetitio, enjoy Merryn

Ratafia

It is sublime to garden, cook and have a refreshing tipple all at once.

This is just what Ratafia offers ......

Grow the peach tree, pick the leaves, leave them soaking in white wine for 10 days, strain, bottle and enjoy!
Preferably on a garden seat, enjoying the view of flora.

(1)  Pick 125 peach leaves, wash them and leave to dry.
(2)  Take 1.5 litres white wine (I used Moscato which is a sweet wine).
(3)  1 cinnamon stick, 1 star anise and 3 whole cloves.
(4)  Place all into a large jar, seal and leave at room temperature away from the sun, for 10 days.

(5)  After 10 days strain, you will see how golden the white wine has become.
(6)  Now very gently heat 1 cup Vodka with 120grams of castor sugar, stirring to dissolve the sugar.
(7)  Let cool and add to the strained wine.
(8)  Bottle into sterilised jars, seal and enjoy.
(9)  Store 1 bottle in the refrigerator and keep the other 2 on your liquer shelf.

(I do wish I had removed the bottle labels first.)

Ratafia

You have Ratafia!   A gorgeous digestif; perfect to have in a small glass over ice to finish your meal.
You can also mix 1/3 Ratafia with 2/3's sparkling water with ice for a refreshing drink.

Please note you must be over 18 in Australia to drink alcohol.
Merryns Menu suggests drinking in moderation.

Buon appetito!  Enjoy, Merryn

Merryn's Peking Duck

Merryn's Peking Duck

My simple and delicious version

I am very lucky to have relatives on a dairy farm.  

Cattle, horses, chickens, pigs, lambs, dogs and ducks abound.

I love to walk in the green pastures, and hear the gentle moo of cows and neighs of horses.
It is relaxing and refreshing to meander on country time.

 The other day my Uncle kindly gave me a duck.  He has recently purchased a 'feather pluckier' to make his life easier.  You put the fresh duck that has been humanely killed into boiling water for one minute, place it into the feather pluckier and in quick time, the duck comes out featherless on one side while all feathers come out of the other side.
My Uncle is over 70 so you imagine how many hours he has spent plucking feathers from birds his entire life.
More astonishingly it never ceases to amaze me how many people have not yet tried Peking Duck.  


This could be put down to the expensive price restaurants command for this dish but it is relatively simple to cook at home.  Here is my easy recipe and after you try it, you will find it is delicious.

Firstly wash the duck then place in the sink and pour a jugful of boiling water over the top.

Place duck onto a plate and brush with a mixture of;
1/4 cup molasses with 2 Tblspns honey and 2 Tblspns boiling water mixed together.

After 5 minutes brush with the remaining mixture that has dripped onto the plate.

Wrap foil around the wings and legs to protect them from burning in the oven.



Pull the excess fat away from the cavity entrance, this is pure fat and can be burned down in a small saucepan. The pieces of fat will almost entirely dissolve and can then be strained to store in a jar in the refrigerator to roast tasty potatoes with later.

Stuff the cavity of the duck with three lemon slices, a cinnamon stick and two star anise.

Spray a roasting rack with olive oil to stop the duck sticking, place duck on top and put in a roasting tray filled with 1 cup water .

Bake at 180 degrees celsius for approximately        1 1/4 hours for 2.2kg duck. It will be browned and crispy all over after this time, but moist on the inside.

While the duck is roasting, make the pancakes.  Place flour, cornflour, eggs, butter, water and milk into a food processor and blend until combined.  Cover and stand for 20 minutes before using.



Heat a non stick shallow frying pan, a crepe pan if you have one, add 2 Tblspns butter and 1 Tblspn batter, swirling to cover pan, cook 1-2  minutes then turn and cook the other side for 1 minute until lightly brown.
Remove and store on a plate, repeat with batter, storing on top of each other, until they are all cooked.

(N.B.  If you are lucky enough to live near an Asian supermarket, you can buy frozen peking duck pancake wrappers and defrost before using or heat for 1 minute in the microwave in the opened plastic bag.)

We swapped the convenience of great shopping for a greener lifestyle and stock up on supplies and herbs from Asian supermarkets when in the city.  Our peking duck wrappers usually run out between city visits so I often make my own.

While the duck is still happily roasting away, you could turn it after 50 minutes if your oven is not fan forced to brown the underside.

Take 2 cucumbers; peel them, cut in half lengthwise and remove the seeds.  Then slice into 4cm long matchsticks, place in a serving bowl.

Wash and chop 8 green shallots into similar lengths and place in another serving bowl.

Place 1/2 cup hoisin sauce in a small serving bowl, mix with 1/2 tspn five spice powder and 2 Tbs soy sauce.

Place the duck onto a wooden serving board and rest for 10 minutes.

Slice the duck, placing the skin to one side so it can be finely chopped.  Shred the remaining duck meat.
You can also buy an excellent inexpensive Peking duck knife/cleaver from an Asian supermarket, designed specifically to slice the duck finely.  As you can see, Peking duck is a serious tradition :D

                    

                       Take 1 pancake, 

                      spread a spoonful 

                  of hoisin sauce over top,            

              2 cucumbers and1 shallot slice, 

               then some duck meat and skin.  

                Roll up to enclose and enjoy!

Peking Duck Recipe

1 x 2.2kg muscovy or pekin duck

Basting Mix

1/4 cup molasses

2 Tblspns honey

2 Tblspns boiling water

Mix together and baste over top of duck until it is dry.  You can use a hair dryer to speed up the process.

Cavity Flavourings

3 slices lemon

1 cinnamon stick

2 star anise

Peking Duck Pancakes

1 cup plain flour

4 Tablespoons cornflour

1/2 cup tepid water

1/2 cup milk

4 eggs

2 Tablespoons butter, melted

Blend together in a food processor.  Cover and stand 20 minutes then cook 1 Tblspn batter as for crepes.

Extras

2 green cucumbers, sliced into 4 -5 cm lengths

6 - 8 green shallots, sliced into 4 - 5cm lengths

1/2 cup hoisin sauce

(Optional, you can add 1/2 teaspoon five spice powder and 2 Tablespoons soy sauce to hoisin sauce)

This recipe will serve 5 people, a 2.5kg duck will serve 6.
Please, if you like my recipe, try it and let me know if you found it easy and divinely delicious.