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Pete's Food Blog
Rowan berry and rosemary jelly, Vegan smetana (sour cream), Sieni salaatti (Finnish mushroom salad), Lingonberry & walnut bread rolls, Firm (smoked) Tofu, Khoshaf, Lingonberry pie, Lemon chicken with spicy potatoes and homemade Teriyaki sauce, Ottolenghi's super soft courgettes with harissa and lemon; Celeriac, parsnip and nori sandwich; Ottolenghi's Turnip cake; Ottolenghi's Leeks with miso and chive salsa.
8th September, 2021
Rowan berry jelly with rosemary Vegan
Ingredients:
500 g Rowan berries, washed and drained
250 g apples, cut into 2cm pieces with core and skin
Juice of 1 lemon
3 sprigs of rosemary
Water and sugar according to the batch (described below).
2x 250 ml Kilner/Mason/jam jars, washed and sterilized - 30 mins. at 140°C
Method:
Put the fruit and 1 sprig of rosemary in the saucepan. Add enough water to just cover the fruit. Bring to the boil and simmer for 30 minutes.
Mash the fruit with a potato masher and transfer to a muslin lined sieve or wine-maker's filter bag. Let it drip through overnight.
For every 500 ml of juice add 290 g of pectinated (jam-) sugar.
Add the lemon juice and boil for 15 mins.
To test if it is setting, put a spoonful on a cold plate - put it in the freezer for 10 minutes. When you draw your finger through the jelly, it should no longer return, ... the furrow remains.
Transfer the hot jelly into the hot jars. Add a sprig of rosemary to each jar before sealing it.
Stores for at least a year.
8th september, 2021
Khoshaf
Khoshaf Ingredients Vegan
500 g soft dried apricots*
15 dried figs, stems removed
15 dried dates
100 g raisins*
120 g blanched almonds*
60 g pine-kernels*
1 tbl rosewater*
1 tbl orange blossom water (optional)
Water to cover the fruit*
Method:
* denotes an essential ingredient. Otherwise this is a very "forgiving" recipe and can be adapted to your taste and larder.
Mix all the dry ingredients. Mix the flower waters into enough water to fully cover the fruit. Leave in the fridge for 48 hrs.
Serve with natural yoghurt or creme fraiche as a breakfast treat or as a dessert.
Thanks again to my good friend Darryl for pointing me in the direction of this recipe.
8th September, 2021
The fruits of my endevours
10th September, 2021
Lemon chicken with spicy potatoes and homemade Teriyaki sauce
Vegan option
Ingredients:
400 g of skinless and boneless chicken (or Vegan substitute)
6 tbl lemon juice
3 tbl corn starch (this product varies imensely so try less at first)
2 tbl of honey
2 tbl soy sauce
225 ml of chicken or vegetable stock
1 carrot julienned
1 sweet red pepper julienned
1 medium sized onion, thinly sliced
Method:
Place the chicken in a baking dish, sprinkle with salt and pepper and a drizzle of olive oil. Seal well with foil and bake at 200°C for 28 minutes - or until cooked through.
Mix the cornflour into a paste with a drop of water.
Bring the lemon juice, honey, soy sauce and stock to a boil. Reduce to a simmer and stir in the cornstarch paste.
Add the remainder of the ingredients to the sauce and continue to simmer until the sauce reduces to a coating consistency and the chicken is ready to come out of the oven.
Cut the chicken into 1cm thick pieces, remove the sauce from the heat and stir in the chicken.
Teriyaki sauce Vegan
Ingredients:
177 ml soy sauce
60 ml brown sugar
½-1 mild chilli with seeds, fresh or dried, finely chopped
1 1/2 teaspoons fresh ginger, finely grated
2 garlic cloves, crushed
1 tablespoon honey (Vegan use maple syrup)
1 teaspoon sesame oil
3 tablespoons mirin
60 ml water with 3-5 tbl of cornstarch mixed in
Method:
Put all the ingredients into a pan, starting with just 3 tbl of cornstarch mixed into the water.
Bring to the boil and simmer gently for 4 mins. Add if necessary, 1 tbl of cornstarch mixed in a little water. (And repeat again if necessary) until you achieve a consistency that "coats" food, rather than just drips off. You're aiming for something like stiff runny honey.
The sauce will also reduce and thicken the longer you you leave it simmering.
Keeps in the fridge for two weeks in a well sealed container.
10th September, 2021
Lingonberry pie Vegan
Ingredients:
2 dl wheat flour
½ dl rye flour
1 dl sugar
1½ tsp baking powder
The zest of 1 lemon
1 egg
80 g butter, melted
1 dl milk
200 g lingonberries
For the topping:
1 dl oat flakes
1 dl spelt flakes
¾ dl demerara sugar
2 tsp vanilla sugar
55 g butter, melted
Method:
Mix the first four ingredients together, fork in the egg, butter and milk. Spread the mixture into a well greased 28cm pie dish.
Sprinkle on the lemon zest and then the berries.
Mix the topping ingredients and sprinkle them evenly over the berries.
Bake at 200°C for 25 minutes, in the middle of the oven.
Serve cold.
12th September, 2021
Ottolenghi's super-soft courgettes with harissa and lemon
Super soft courgettes with spicy potatoes and sauerkraut
15th September, 2021
Celeriac, parsnip and nori sandwich Vegan
This recipe was inspired by Pete, a contestant on the MasterChef Australia, 2021. I don't have a mandolin- so I couldn't make his wafer thin slices to fold like croissants, and I used parsnip; but the idea's there!
Ingredients:
A whole head of celeriac, peeled
1 large parsnip, peeled
40 g butter or vegan margarine
30 ml olive oil
2 tsp lemon juice
2 sheets of nori (seaweed sheets)
Salt and pepper
Method:
For the filling:
Bake the parsnip at 200°C until soft through (about 35 mins.)
Blitz the parsnip with the nori sheets. Season to taste. Add the lemon juice and a few drops of water to get a spreadable consistency.
For the sandwiches:
Cut 8 thin slices from the whole celeriac about 3-4 mm thick
Place two slices on top of each other and fry in the butter and oil until golden brown. Turn them over and stuff them each with 2 tbl of the filling. Continue frying until the second side is golden brown.
Turnip cake with Miso leeks
