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Minggu, 13 April 2014

Spiced Rhubarb and Lemon Muffins

Its still Rhubarb Central here! This time Im bringing you some Spiced Rhubarb and Lemon Muffins. This is a classic combination with the spices including cinnamon and little pieces of crystallised ginger. I decided to make these when I saw the Recipes for Life Challenge at Vanesthers Bangers and Mash blog. The rules of the Recipes for Life call for a trio of ingredients, and this month they are rhubarb with lemon and spice. A monthly winner will be picked and the best of the recipes will be included in a new charity cookbook to be published by SWALLOW later this year.

Spice Rhubarb and Lemon Muffins
150g light brown sugar
1 tbsp sunflower oil
1 egg
1 tsp cinnamon extract (or 1/2 tsp ground cinnamon)
100ml milk
100g finely diced rhubarb
175g wholemeal flour
1 tsp baking powder
1 tsp bicarb soda
1/2 tsp ground ginger
pinch salt
50g chopped ccrystallised ginger
grated zest of half a lemon

1. Preheat the oven to 200C.
2. Line you muffin tin with paper cases.
3. Place 125g of the sugar, oil, egg cinnamon extract and milk. Mix together and add the rhubarb.

Wet ingredients

4. Sift your dry ingredients into the bowl, add the wet ingredients and stir until combined but dont over mix or your muffins will be heavy.

Dry ingredients

5. Spoon the mixture into the cases, filling about 3/4 full.
6. Sprinkle the tops of the muffins with the remaining sugar (I forgot to do this!)
7. Bake for 18-20 minutes.
8. Leave in the tin for 5 minutes before transferring to a wire rack.

Cakey, fruity gingeryness!

What I really liked about these muffins was that they were really moist, the acidity of the rhubarb and the lemon took the edge off the sweetness and the combination of ginger and cinnamon worked really well with the fruit. Best of all were the little nuggets of intense crystallised ginger.

Posted with Blogsy

Minggu, 02 Maret 2014

Malaysian Spiced Fish Steamed in Banana Leaves

We know many of you are busily fishing in your local creeks and lakes, possibly passing the time with hunting season being just around the corner. So in the meantime, with your freezer low in venison but full of freshly caught fish, try this recipe. When it comes to fish, forget frying for a moment. Ikan Panggang or Ikan Bakar, grilled fish with banana leaves is a Malay classic. Perfectly spiced with a paste made from fresh scallions, ginger, turmeric and lemongrass, then wrapped tightly in banana leaves and grilled directly over hot coals, this dish will impress any guest! Come to think of it, this spice paste is seen in Vietnamese cuisine as well. My brother came to help us with this recipe. Our mother buys fish pre-seasoned with similar spices at the Vietnamese store all the time. It is simple and delicious.

Servings: 4

Prep Time: 15 minutes

Grilling Time: 15-20 minutes

Ingredients:

- 8 cashew nuts, roughly chopped

- 2 inches of fresh ginger, peeled and roughly chopped

- 4 shallots, peeled and roughly chopped

- 4 stalks of lemongrass, trimmed and roughly chopped

- 4 cloves of garlic, peeled and roughly chopped

- 2 Thai chiles (birds eye chile), stems removed and chopped

- 2 tsp. powdered turmeric

- 1 tsp. freshly ground black pepper

- 2 tbs. Asian fish sauce

- 3 tbs. vegetable oil

- 10-12 filets of crappie, or other white fish (great with heartier fish too)

- 4 square pieces of banana leaf, each about 12 x 12 inches

Its perfectly okay to grab a bag of nuts from the gas station...

If you cant find Thai chiles, you can use any you like.

In case you dont know, this is what lemongrass looks like. We often see it sold in American supermarkets here, but you will have better luck at an Asian one. The other knobby looking thing is, of course, ginger.

To trim lemongrass, peel all hard, dried outside leaves. Think of it as a leek. You want the bottom, tender inside parts of the lemongrass. Discard the leaves on top and the roots.

1. In a food processor, combine roughly chopped cashews, ginger, shallots, lemongrass, garlic, chiles, turmeric and black pepper. Pulse to a paste consistency.

Then work in 2 tbs. of fish sauce.

The paste should look like this. Be careful, because turmeric will stain.

2. In a skillet, heat 3 tbs. of vegetable oil over high heat. Add the spice paste and fry until dark and fragrant, about 4 minutes. Stir with a wooden spoon frequently.

Then remove from heat and allow to cool completely.

You can buy banana leaves frozen at your local Asian supermarket. They come in packets like this. You can also substitute with aluminum foil.

3. The leaves are basically halved down the middle vein, and then folded in side the package. Cut out four (4) 12x12 squares. Of course, you dont have to be exact.

Rinse your banana squares in cold water. Dab dry.

We took some of the extras and ripped them along the veins to make string to tie. There will be lots of leaves left. Store extras in the freezer.

4. Rinse fish filets under cold water. Dab dry with paper towels.

Prepare your grill for direct grilling on high.

5. Lay one banana leaf, dark side down, on your work surface.

Divide fish filets into 4 even servings. Lay one serving flat on a banana leaf, in one layer.

Then, evenly spread a thin layer of the cooled spice paste on top of the fish.

If youre using a thicker cut of fish, like swordfish steaks, wahoo or catfish, then spread the paste on both sides.

Next, fold the sides over.

Then the top and bottom. The package should be fairly tight.

Finally, with the banana strings you made earlier, tie the package together. If your string isnt long enough, tie 2 together. Perfection is not needed. Its just to keep the package intact when flipping on the grill.