Apple Brown Betty

Ingredients

3 Granny Smith apples, peeled,cored and sliced 1/4 inch thick
2 tablespoons fresh lemon juice
4-1/2 tablespoons unsalted butter, melted
4 teaspoons granulated sugar
2 cups fresh bread crumbs
1/4 cup firmly packed light-brown sugar
1 tablespoon all-purpose flour
1/8 teaspoon ground mace
1/2 teaspoon ground cinnamon
1 tablespoon cognac

Method

1. Heat oven to 375ºF.
2. In a large bowl, toss the apples with lemon juice.
3. Brush 4 six-ounce ramekins with 1/2 tablespoon melted butter and sprinkle with the granulated sugar to coat.
4. In a small bowl, combine the bread crumbs with 4 tablespoons melted butter. Add remaining ingredients to the apples and toss. Divide a third of the bread crumbs among the ramekins. Arrange half the apples over bread crumbs and add another third of the crumbs. Repeat with the rest of the apples and bread crumbs. Press into ramekins.
5. Bake for 20 minutes. Raise oven temperature to 450ºF, continue baking until tops are golden brown and apples are tender, about 15 minutes.
6. Remove from oven and cool for 5 minutes. Run a knife around sides of ramekins and turn apple betty out onto dessert plates.

Makes 4 servings.

Source: What to have for dinner

Stir-fried Chicken with Peaches and Pickled Ginger

Ingredients

12 oz boneless, skinless chicken breast, thinly sliced

Marinade

2 tbsp soy sauce
1/4 tsp salt
pinch white pepper
2 tsp cornstarch

Sauce

2 tbsp pickled ginger liquid
1 tbsp ketchup
1 tsp hot bean paste
2 tbsp chicken stock
1 tbsp vegetable oil
1/2 cup roasted cashews
12 slices pickled ginger, cut into thin strips
1 tsp minced garlic
2 stalks celery, cut diagonally into thin strips
1-1/2 cups sliced canned peaches
salt, pepper and sugar to taste

Method

1. In a bowl combine ingredients for marinade. Add chicken and mix well. Marinate for 30 minutes.
2. In a small bowl, combine ingredients for sauce. Set aside.
3. In a wok or nonstick skillet, heat oil over medium-high heat for 30 seconds. Add cashews and fry until golden brown mid crispy, about 1 minute. Remove with slotted spoon and set aside.
4. In the same pan, fry ginger and garlic until fragrant, about 30 seconds. Add chicken and stir-fry 2 minutes.
5. Add celery and stir-fry for 1 minute.
6. Add sauce mixture along with peaches. Stir to mix until sauce is slightly thickened. Season to taste with salt, pepper and sugar, if desired. Add cashews and toss to mix. Transfer to serving platter and serve immediately.

Makes 4 servings.

Source: New World Chinese Cooking

Apricot and Chocolate Charlotte

Ingredients

butter, for greasing
30-35 ladyfinger cookies

Apricots

1/4 water
1/2 cup granulated sugar
6-7 fresh apricots (about 10 ounces), pitted and diced
juice of 1 lemon
1/2 tablespoon unsalted butter
2 teaspoons honey
1 tablespoon apricot preserves
2 teaspoons balsamic vinegar

Chocolate Mousse

4 ounces semi-sweet chocolate, coarsely chopped
2 tablespoons unsalted butter
3 tablespoons creme fraiche
2 egg yolks
3-1/2 egg whites (7 tablespoons)
1 tablespoon superfine sugar or granulated sugar

Method

1. Start with the apricots. Put the water and sugar into a saucepan and heat gently until the sugar has dissolved. Put the apricots into a heatproof bowl, then pour the syrup over them and add the lemon juice. Let cool, then drain the apricots, reserving the syrup.
2. Melt the butter in a small skillet. Add the apricots and saute until golden. Remove from the heat and add the honey, apricot preserves, and vinegar. Return to the heat and cook for another 2 minutes, then let cool.
3. For the chocolate mousse, melt the chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water, making sure the surface of the water does not touch the bowl. Remove from the heat and fold in the creme fraiche, then the egg yolks.
4. In a clean, dry bowl, whisk the egg whites and sugar to stiff peaks, then gently fold into the chocolate mixture to form a smooth mousse.
5. To make the charlotte, lightly grease a 6-inch diameter charlotte mold and line the bottom with parchment paper.
6. Dip the ladyfingers into the reserved apricot syrup, then use to carefully line the charlotte mold, making sure they are tightly placed.
7. Spoon one-third of the chocolate mousse over the bottom, spoon over half of the cooled apricots, then cover with a layer of dipped ladyfingers. Repeat the layers, finishing with a layer of ladyfingers. If necessary, trim off any excess ladyfingers from around the edge to level the top. Cover the top with wax paper and place a few small plates on top as weights. Let chill in the refrigerator overnight.
8. One hour before serving, turn the charlotte out onto a serving plate and let stand at room temperature. Decorate with any leftover apricots and serve with creme fraiche or freshly whipped cream.

Makes 6 servings.

Source: Chocolat

French Toast with Poached Cherries

Ingredients

4 free-range eggs
1/3 cup milk
1-1/2 Tbsp coconut oil
8 X 1-inch thick slices whole-grain bread
1/3 cup Greek-style yogurt

Poached Cherries

1 Vanilla bean
2 medium oranges
1/2 cup water
1/4 cup pure maple syrup
9-1/2 oz cherries

Method

1. To make poached cherries, split vanilla bean lengthwise and scrape out seeds. Reserve seeds for french toast.
2. Thinly peel a strip of rind from one orange. Squeeze juice from oranges, you will need 1/2 cup juice.
3. Place vanilla bean, rind, juice, the water and syrup in a small saucepan. Bring to a simmer. Add cherries, simmer, uncovered, for 3 minutes.
4. Remove from heat and stand for 10 minutes.
5. Preheat oven to 120ºC/250ºF. Place a large wire rack over an oven tray.
6. Lightly whisk eggs and reserved vanilla seeds (from poached cherries) in a medium bowl until combined. Whisk in milk.
7. Heat half the coconut oil in a large frying pan over medium heat until melted. Dip four bread slices, one at a time into egg mixture, turning until soaked. Drain away excess.
8. Cook bread in pan for 2 minutes each side or until browned and firm to touch in the centre. Transfer to warm wire rack and keep warm in oven.
9. Repeat step 7 and 8 with remaining oil, bread and egg mixture.
10. Serve french toast with poached cherries and yogurt.

Makes 4 servings.

Source: Everyday Power Foods

Cider-roasted Pork Belly with Fennel

Ingredients

1 kg pork belly
sea salt flakes
8 sprigs lemon thyme
4 bulbs fennel, halved
1-1/2 cups apple cider

Method

1. Preheat oven to 220°C (425°F) or the hottest your oven will go.
2. Dry the pork well using absorbent paper. Score the skin at even intervals using a sharp knife.
3. Place the pork in a baking dish and generously rub salt into the skin.
4. Tuck the lemon thyme under the pork and roast for 45 minutes or until the skin has crackled and is crisp.
5. Reduce the heat to 120°C (250°F).
6. Add the fennel to the pan and carefully add enough cider to almost cover the meat but not touch the skin of the pork. Bake for 1 hour, turning the fennel once, or until the pork is tender and the cider has reduced.
7. To serve, slice the pork into pieces and serve with the fennel and pan juices.

Makes 4 servings.

Source: Fast, Fresh, Simple.